Taste Entry Categories

Alts (4.5–5.5%)
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.

Belgian Bruins/ Brunes and Dubbels (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.

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.

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.

Black Ales and Black IPAs (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.

British-style Brown Ales (2.9% and up)
Red to brown in colour; modest bitterness; obvious malt; possibly caramel, toffee and nut flavours.

British-style Golden Ales (2.9–4%)
Straw to pale amber in colour; British/European hops (mellow, delicately floral/herbal/fruity) and bitterness evident; malt flavours very delicate.

British-style Golden Ales (4.1-5%)
Straw to pale amber in colour; British/European hops (mellow, delicately floral/herbal/fruity) and bitterness evident; malt flavours very delicate.

British-style Golden Ales (5.1% and up)
Straw to pale amber in colour; British/European hops (mellow, delicately floral/herbal/fruity) and bitterness evident; malt flavours very delicate; possibly estery fruit and floral notes.

British-style IPAs (4.8–7.4%)
Golden to brown in colour; full body; pronounced British hop character (mellow, delicately floral/herbal/fruity); supportive but not intrusive malt; possibly caramel; possibly estery fruit and floral notes.

British-style Pale Ales and Bitters (2.9–4%)
Amber to brown in colour; British/European hops (mellow, delicately floral/herbal/fruity) and bitterness evident; possibly malt flavours such as caramel and nut.

British-style Pale Ales and Bitters (4.1-5%)
Amber to brown in colour; British/European hops (mellow, delicately floral/herbal/fruity) and bitterness evident; possibly malt flavours such as caramel and nut.

British-style Session IPAs (3.8–4.7%)
Golden to brown in colour; moderate body; pronounced British hop character (mellow, delicately floral/herbal/fruity); supportive but not intrusive malt; possibly caramel; possibly light estery fruit and floral notes.

British-style Strong Ales (5.1–7.4%)
Amber to brown in colour; British/European hops (mellow, delicately floral/herbal/fruity) and bitterness evident; possibly malt flavours such as caramel and nut; possibly estery fruit and floral notes.

California 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.

Dark Milds (2.9–4%)
Brown/red to black in colour; low bitterness/hop character; obvious malt; possibly roasted grain character.

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.

Kölsch (4.5–5.5%)
Golden in colour; reasonable but not excessive bitterness/hop character; no obvious malt; possibly floral and fruity; crisp, slender body; warm fermented but lagered.

Light Milds (2.9-4%)
Amber to brown in colour; low bitterness/hop character; obvious malt; no roasted grain character.

New England/Vermont-Style IPAs (4.8% and up)
Hazy to cloudy golden to brown; full body and creamy mouthfeel; pronounced American hop character (particularly floral and tropical fruit); supportive but not intrusive malt; moderate, not excessive, bitterness in the finish.

New World-style Barley Wine (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.

New World-style Brown Ales (2.9% and up)
Red to brown in colour; modest bitterness; obvious malt; possibly caramel, toffee and nut flavours; pronounced hop character (citrus, pine, floral).

New World-style Golden Ales (2.9-4%)
Straw to pale amber in colour; American/southern hemisphere hops evident (citrus, pine, floral, tropical fruit); malt flavours very delicate.

New World-style Golden Ales (4.1%-5%)
Straw to pale amber in colour; American/southern hemisphere hops and bitterness evident (citrus, pine, floral, tropical fruit); malt flavours very delicate.

New World-style Golden Ales (5% and up)
Straw to pale amber in colour; American/southern hemisphere hops and bitterness evident (citrus, pine, floral, tropical fruit); malt flavours very delicate; possibly estery fruit and floral notes.

New World-style IPAs (4.8-7.4%)
Golden to brown in colour; full body; pronounced American/southern hemisphere hop character (citrus, pine, floral, tropical fruit); supportive but not intrusive malt; possibly caramel; possibly estery fruit and floral notes.

New World-style Pale Ales and Bitters (2.9-4%)
Amber to brown in colour; American/southern hemisphere hops evident (citrus, pine, floral, tropical fruit); possibly malt flavours such as caramel and nut.

New World-style Pale Ales and Bitters (4.1-5%)
Amber to brown in colour; American/southern hemisphere hops evident (citrus, pine, floral, tropical fruit); possibly malt flavours such as caramel and nut.

New World-style Session IPAs (3.8–4.7%)
Golden to brown in colour; moderate body; pronounced American/southern hemisphere hop character (citrus, pine, floral, tropical fruit); supportive but not intrusive malt; possibly caramel; possibly light estery fruit and floral notes.

New World-style Strong Ales (5.1–7.4%)
Amber to brown in colour; American/southern hemisphere hops evident (citrus, pine, floral, tropical fruit); possibly malt flavours such as caramel and nut; possibly estery fruit and floral notes.

Old Ales (4.5% and up)
Dark amber to black in colour; modest bitterness and hop character; obvious malt, possibly chocolate and other dark grain flavours; possibly light winey fruitiness. NB: aged old ales that are deliberately acidic/sour should be entered as Sour Beers.

Red Ales (not including Rye Beers, 2.9% and up)
Amber-red to red-brown in colour; reasonable malt flavours; possibly caramel and toasted grain notes; moderate hop presence.

Saison (5-8%)
Golden to brown in colour; fruity and often spicy, may include spices/herbs; dry finish; well carbonated; Belgian yeast fermented.

Scotch Ale (7.5% and up)
Dark amber to black in colour; full body and full malt character; often sweetness, caramel and toffee; modest hop presence.

Strong Milds (4.1% and up)
Brown/red to black in colour; low bitterness/hop character; obvious malt; possibly roasted grain character.

Tripels (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.

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.

Flower/Plant/Herbal 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 flower(s)/plant(s)/herbs(s) used to flavour the beer. NB Please indicate which flower(s)/plant(s)/herb(s) have been used.

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.

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.

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.

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.

Dunkels, Schwarzbiers and Tmavý (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.

Märzen/Oktoberfest (5% and up)
Deep golden to amber in colour; full body; obvious malt; balancing (usually European) hops.

Pale Lagers (excluding pilsner, 2.9-4%)
Golden in colour; balanced malt and (usually European) hop flavours; not as hop-forward as a pilsner.

Pale Lagers (excluding pilsner, 4.1-5%)
Golden in colour; balanced malt and (usually European) hop flavours; not as hop-forward as a pilsner.

Pale Lagers (excluding pilsner, 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.

Viennas (2.9% and up)
Amber to red in colour; moderate body; reasonable malt flavours; possibly caramel and toasted grain notes.

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.

Experimental Beers (2.9% and up)
Any beer that does not fit other categories, including rare beer styles and innovations.

Flavoured No or Low Alcohol Beers (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.

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 Beers (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 Beers (0-0.5%)
Golden to black in colour; may be ale, lager, stout, porter or wheat beer; wheat beers included; malt character and hop presence vary; no added flavour.

No or Low Alcohol Beers (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.

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.

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 are the smoke notes from use of smoked malt.

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 state which style when entering (fruited lambic or other fruited sour beers should be entered in the Fruit Beers category).

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

Imperial Russian Stouts and Baltic Porters (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.

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

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

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

Dunkelweiss (4.3% 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%).

Hefeweiss/Hefeweizen and Kristallweiss (4.3% 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%).

Weizenbocks (6% 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%).

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%).

Witbiers/Blanches (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%).