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-style 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/Continental 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.
Belgian-style IPAs (4.8% and up) Amber to brown in colour; pronounced hop character (British, European and New World accepted); supportive but not intrusive malt; possibly malt flavours such as caramel and nut; possibly estery fruit and floral notes; Belgian/Continental yeast fermented.
Belgian-style Pale Ales (2.9% and up) Amber to brown in colour; hops (British, European and New World accepted) evident; supportive but not intrusive malt; possibly malt flavours such as caramel and nut; possibly estery fruit and floral notes; Belgian/Continental yeast fermented.
Belgian-style Hoppy Blonds (4.8% and up) Golden in colour; pronounced hop character (British, European and New World accepted); supportive but not intrusive malt; possibly estery fruit and floral notes; Belgian/Continental yeast fermented.
Belgian-style Strong Blonds (7% and up) Golden in colour; light to medium body; reasonable to pronounced European hop character; 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 American/southern hemisphere 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.
Quadrupels (9% and up) Amber to brown in colour; moderate to full malt character; possibly dark malt flavours – caramel and brown sugar; low hop presence; estery fruit and spices; may be vinous; warming; may include spices/herbs; Belgian yeast fermented.
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.