Taste Entry Categories

Imperial/Double IPAs (7.5% and up) 

Golden to brown in colour; very full body; pronounced usually  American/southern hemisphere hop character (citrus, pine, floral, tropical fruit); supportive but not intrusive malt; possibly caramel; possibly estery fruit and floral notes.


Black Ale and Black IPA (2.9% and up) 

Red-brown to black in colour; pronounced hop character; obvious dark malt flavours; possibly roasted grain. 


British-style Barley Wines (7.5% and up)

Golden to brown in colour; full body and malt character; balancing but not excessive British/European hop presence (mellow, delicately floral/herbal/fruity); possibly estery fruit and floral notes; possibly fortified wine notes.


New World-style Barley Wines (7.5% and up) 

Golden to brown in colour; full body and malt character; prominent, but not excessive, American/southern hemisphere hop presence (citrus, pine, floral, tropical fruit); possibly estery fruit and floral notes; possibly fortified wine notes.


Scotch Ales (7.5% and up) 

Dark amber to black in colour; full body and full malt character; often sweetness, caramel and toffee; modest hop presence. 


Alt (4.5–5%) 

Amber to brown in colour; reasonable but not exaggerated bitterness/hop character; obvious malt; no roasted grain character; possibly floral and fruity; crisp, slender body; warm fermented but lagered.


Kölsch (4.5–5%) 

Golden in colour; reasonable but not excessive bitterness/hop character; no obvious malt; possibly floral and fruity; crisp, slender body; warm fermented but lagered.


Californian Commons (Steam Beer: 4.5%–6%) 

Lager-ale hybrid; amber to brown in colour; crisp body; balanced malt and hops; possibly caramel and fruit; warm fermented using a lager yeast


Saisons (4.5–8%) 

Golden to brown in colour; fruity and often spicy, may include spices/herbs; dry finish; well carbonated; Belgian yeast fermented. 


Bières de Garde (6–8.5%) 

Golden to brown in colour; full body and malt character; reasonable European hop character; low estery fruit and floral notes; possibly spice and herb flavours. 


Belgian/Continental-Style Blonds (4.8% and up)

Golden to light amber in colour; full body; sweet malt flavours; modest hop character; possibly fruit and/or spice flavours; Belgian/Continental yeast fermented.


Belgian Bruin/Brune and Dubbel (4.8% and up) 

Dark amber to brown in colour; moderate to full malt character; possibly dark malt flavours; low hop presence; stronger versions may be vinous; Belgian yeast fermented.


Tripel (8% and up) 

Golden to light amber in colour; full body; prominent malt sweetness; notable hop character; possibly citrus fruit and herb notes; possibly estery fruit; warming; Belgian yeast fermented.

Pale Lagers (excluding pilsners, 2.9–4%) 

Golden in colour; balanced malt and (usually European) hop flavours; not as hop-forward as a pilsner.


Pale Lagers (excluding pilsners, 4.1–5%) 

Golden in colour; balanced malt and (usually European) hop flavours; not as hop-forward as a pilsner. 


Pale Lagers (excluding pilsners, 5.1% and up) 

Golden in colour; balanced malt and (usually European) hop flavours; not as hop-forward as a pilsner.


Pilsners (4.4% and up) 

Golden in colour; pronounced (usually European) hop flavours; good balance of malt.


Märzen/Oktoberfest (5% and up) 

Deep golden to amber in colour; full body; obvious malt; balancing (usually European) hops.


Bocks (including doublebocks, 6% and up) 

Golden to dark brown in colour; full body; obvious malt; restrained (usually European) hops; possibly fruit notes from dark malt if used.


Viennas (2.9% and up) 

Amber to red in colour; moderate body; reasonable malt flavours; possibly caramel and toasted grain notes. 


Dunkels, Schwarzbiers and Cerne (2.9% and up) 

Dark amber to black in colour; moderate body; obvious malt flavours; possibly fruit or roasted grain notes from the dark malt.


Sweet and Milk Stouts (2.9% and up) 
Dark amber to black in colour; obvious dark malt flavours; restrained bitterness; milk stout may be creamy because of added lactose.

Dry Stout (2.9% and up) 
Dark amber to black in colour; obvious dark malt flavours; roasted grain bitterness and dryness.

Oatmeal Stout (2.9% and up) 
Dark amber to black in colour; obvious dark malt flavours; moderate bitterness; may be creamy from added oatmeal.

Porter (2.9% and up) 
Dark amber to black in colour; obvious dark malt flavours; less bitter and roasted than a dry stout.

Imperial Russian Stout and Baltic Porter (7% and up) 
Dark amber to black in colour; obvious dark malt flavours; warming alcohol; hop character may be pronounced; may be vinous; Baltic Porter may have a more slender body because of lagering.

Witbier/Blanche (4.5% and up) 

Pale yellow to golden in colour; possibly hazy appearance; bittersweet; perfumed spices and pronounced citrus notes; high percentage of wheat (minimum 30%). 


Hefeweiss/Hefeweizen and Kristallweiss (4.5% and up) 

Yellow to amber in colour; hazy (not Kristallweiss); modest bitterness; low hop character; lots of estery fruit and spice flavours; raised carbonation; German weissbier yeast fermented; high percentage of wheat (minimum 30%).


Weizenbock (7% and up) 

Yellow to dark brown in colour; hazy; modest bitterness; low hop character; full body; lots of estery fruit and spice flavours; some dark grain notes if used; raised carbonation; German weissbier yeast fermented; high percentage of wheat (minimum 30%).


Dunkelweiss (4.5% and up) 

Amber to dark brown in colour; hazy; modest bitterness; low hop character; lots of estery fruit and spice flavours; dark grain flavours; raised carbonation; German weissbier yeast fermented; high percentage of wheat (minimum 30%). 


Wheat Ales (2.9% and up) 

Not hefeweiss style; yellow to dark brown in colour; possibly hazy; bitterness and hop character vary; possibly estery fruit and spice flavours; high percentage of wheat (minimum 30%).


Wheat Lagers (2.9% and up) 

Not hefeweiss style; yellow to dark brown in colour; possibly hazy; bitterness and hop character vary; high percentage of wheat (minimum 30%).


Fruit Beers (2.9% and up) 
Includes fruited lambic, fruited Belgian brown ales, fruited wheat beers, fruited ales, fruited lagers, fruited stouts and porters; defining characteristic is the use of fruit. NB Please specify which style when entering and indicate which fruit(s) have been used.

Spiced Beers (2.9% and up)
Golden to black in colour; may be ale, lager, stout, porter or wheat beer; malt character and hop presence vary; defining characteristic is the influence of spices used to flavour the beer. NB Please indicate which spice(s) have been used; beers that traditionally may feature spices, such as witbier and saison, should be entered under those styles and not as Spiced Beers.

Flower/Plant/Herbal Beer (2.9% and up) 
Golden to black in colour; may be ale, lager, stout, porter or wheat beer; malt character and hop presence vary; defining characteristic is the influence of the flower(s)/plant(s)/herb(s) used to flavour the beer. NB Please indicate which flower(s)/plant(s)/herb(s) have been used.

Honey Beers (2.9% and up) 
Golden to black in colour; may be ale, lager, stout, porter or wheat beer; malt character and hop presence vary; defining characteristic is the influence of honey used to flavour the beer.

Chocolate Beers (2.9% and up) 
Golden to black in colour; may be ale, lager, stout, porter or wheat beer; malt character and hop presence vary; defining characteristic is the influence of chocolate used to flavour the beer.

Coffee Beers (2.9% and up) 
Golden to black in colour; may be ale, lager, stout, porter or wheat beer; malt character and hop presence vary; defining characteristic is the influence of coffee used to flavour the beer.

Smoked Beers (2.9% and up) 

Golden to black in colour; may be ale, lager, stout, porter or wheat beer; malt character and hop presence vary; defining characteristic is the smoke notes from use of smoked malt.


Rye Beers (2.9% and up) 

Generally red-brown in colour; may be ale or lager; hop presence varies; defining characteristic is the influence of the rye.


Wood Aged Beers (2.9% and up) 

Golden to black in colour; may be ale, lager, stout, porter or wheat beer; malt character and hop presence vary; defining characteristic is the influence of the wood in which the beer has been aged – can be plain wood or wood that previously held spirit or wine. Beers aged with wood chips are included.


Sour Beers (2.9% and up)

Includes styles such as Berliner weisse, gose, oud bruin, Flanders red, plain lambic, gueuze and aged old ales – any style of beer that has been produced to deliberately have a sour flavour; NB Please specify which style when entering (fruited lambic or other fruited sour beers should be entered in the Fruit Beers category).


Experimental Beers (2.9% and up) 

Any beer that does not fit other categories, including rare beer styles and innovations. NB Please specify style/innovation when entering.


Gluten Free Beers 

Any style of beer that has been approved as suitable for drinkers with gluten intolerance; these beers may also/alternatively be entered under their relevant other categories. 


No or Low Alcohol Beer (0–0.5%) 

Golden to black in colour; may be ale, lager, stout, porter or wheat beer; malt character and hop presence vary; no added flavour. 


No or Low Alcohol Beer (0.6–1.9%) 

Golden to black in colour; may be ale, lager, stout, porter or wheat beer; malt character and hop presence vary; no added flavour. 


No or Low Alcohol Beer (2–2.8%) 

Golden to black in colour; may be ale, lager, stout, porter or wheat beer; malt character and hop presence vary; no added flavour. 


Flavoured No or Low Alcohol Beer (0–2.8%) 

Golden to black in colour; may be ale, lager, stout, porter or wheat beer; malt character and hop presence vary; flavoured with fruit, spices, lemonade, etc.