Right, here's a suggested definition of styles that people can pick over. I've tried to keep them generic and to work as guidelines rather than hard and fast judging criteria. I think because of the wide range of beers that can fit into some of the categories that any tight definitions will just become stumbling blocks for many, especially newer brewers.
Writing them up did highlight a few things for me.
The first is that Mild and Brown Ale are very similar (okay, calm down until I've finished) and as someone who is old enough to remember when both were fashionable (along with Babycham), I'm buggered if I could definitively decide whether a beer was one or the other. Also, do enough people brew Milds and Brown Ales for them not to be lumped together?
The second is that Lagers and Belgian ales do cover so many different styles that both could be confusing. They could be split into Light Lagers and Dark/Malty lagers. Belgian Ales could also be split into Trappist/Abbey ales and Belgian ales (Strong, Blond and Pale) which would require Belgian Pale Ales being moved from the Pale Ale category.
The third is that we have no 'experimental' beers section. Okay, you can experiment in every style if you like, but if the guidelines are used for general guidance, it does tend to push people into a definable style, which is the point. We really could do with a maverick round for everyone to produce something different.
Well, with that said, here's the general style guidelines. I've done them in the order of the proposed calendar.
HBF Competition Styles Guidelines
Styles for the HBF Brewing Competition are general and encompass a number of sub-styles. As such, some variations from the following will exist. However, submitted beers should always adhere to the core principles of the style.
IPA
(Includes British IPA, American IPA, Black/Brown IPA, Rye IPA, Speciality IPAs. Does not include Double IPAs)
IPAs should have an OG of between 1.050 and 1.070 and an IBU of 40+. Beers should exhibit a hop-forward flavour/aroma typically (but not limited to) using spicy or citric hops. IPAs should be drier with a light to medium body. British IPAs can exhibit fruitier malt flavours. IPAs should be light in colour (Black and Brown variants accepted). Darker IPAs should not have a burned or astringent flavour but should be balanced with enhanced malt character.
Pale Ale
(Includes Pale Ale, Golden Ale, Blonde Ales, Belgian Pale Ales. Does not include IPAs or Double IPAs)
Pale Ales should have an OG of between 1.035 and 1.055 and 20-50 IBUs. Beers should exhibit a medium hop flavour/aroma with hops of any type, and malt should be medium and balanced. Some degree of fruitiness is acceptable. Pale Ales should be drier with a light to medium body. They should be light in colour.
Wheat Beer
(Includes Weissbier, Dunkel Weissbier, American Wheat Beer, Witbier. Does not include other styles with lower percentages of wheat, Saisons or Wild/Lambic/Sour brews including Berliner Weisse)
Wheat beers should have an OG of between 1.040 and 1.055 (exceptions exist such as Weizenbock which is generally 1.060-1.090) and 5-30 IBUs. American What Beers may have higher IBUs. Wheat Beers typically exhibit flavour/aroma created by yeast and fermentation processes. Malt intensity can be enhanced via decoctions or other methods. Hops are usually noble and in the background (American Wheats aside). Some degree of fruit or spice tones is acceptable, as is tartness, sourness and sharpness, dependent upon the style. Wheat beers should be dry with higher levels of carbonation.
Stout/Porter
(Includes Sweet Stout, Dry Stout, Oatmeal Stout, English Porter and variations of these such as Chocolate, Coffee, etc.. Does not include Imperial Stout or Baltic Porter)
Stouts/Porters should have an OG of between 1.040 and 1.065 and 20-50 IBUs. Stouts/Porters typically exhibit a malt based flavour/aroma with a roasted element more prominent in stouts and a bready/biscuit quality in porters. Hop intensity is generally low to medium, although some use higher amounts to balance the roast elements. Stouts/Porters range from sweet to dry, have medium to full body, and generally have lower levels of carbonation.
Double IPA
(Does not include IPAs as identified in the HBF IPA style guidelines)
Double IPAs should have an OG of between 1.065and 1.090 and an IBU of 60+. Beers should exhibit a hop-forward flavour/aroma typically (but not limited to) using spicy or citric hops. Double IPAs should be drier with a light to medium body. A degree of alcohol warmth is acceptable, but beers should balance the additional strength and hop forwardness with drinkability. If a Double IPA needs to be sipped, it is not a balanced DIPA!
Belgian Ale
(Includes Trappist and Abbey Ales, Biere de Garde and Belgian Strong Ales. Does not include Belgian Pale Ales, Witbier or Saisons)
Trappist and Abbey Ales ate typically Singles (1.045-1.055),Dubbels (1.050-1.075) and Tripels (1.070-1.085), with low IBUs of around 20-40. Flavours/aromas vary but are usually complex malt with overtones introduced by the yeast and fermentation process. Adjuncts such as Candi Sugar are often used, but this is fermented out to add alcohol warmth and fruity (raisins and plums) backnotes. Clove or pepper hints are also acceptable. Trappist ales are typically medium to full bodied and medium to high in carbonation. Strong Ales are typically 1.060 to 1.090, again with low IBUs of 15-35. Spicy hops are typically used to balance malt; while sweetish variants are available, many are medium to dry. Fruity esters are common. Biere de Garde is typically 1.060 to 1.080, and shares many of the flavours/aromas typical of other Belgian Ales. However, it is lagered to deliver a cleaner taste and lighter body with medium to high carbonation.
Bitter
(Includes Bitter, Best Bitter and Strong Bitter. Does not include beers as identified in the HBF IPA or Pale Ale style guidelines)
Bitters are typically 1.030-1.050, although strong bitters do run to 1.060, with IBUs of around 30-60. Flavours/aromas should have a degree of hop bitterness, but this should not override the malt character. Typical hop choices are earthy or spicy variants. Bready and biscuit tones are acceptable, as is a floral hopiness. Bitter should be light to medium bodied, and should typically be easy to drink, or ââ¬Ësessionableââ¬â¢. Caronation is low.
Mild
(Includes Mild and Dark Mild. Does not include Brown Porter, Bitter or Brown Ales of any type as identified in the HBF Brown Ale style guidelines)
Traditional Milds are low in alcohol, with OGs of between 1.030 and 1.040, although variants do exist up to 1.060. The flavour is malt-based with a degree of moderate bitterness. IBUs are low, typically 10-20. In some milds, especially darker versions, a small degree of roasted or toast-like flavour is acceptable. Carbonation is traditionally low.
Saison
(Includes Saisons, but not Brett-based Saisons or other beers made with sour wild yeasts)
Saisons should have an OG of between 1.040 and 1.065 for traditional styles, although modern variants can go up to 1.080. IBUs of 20-50 are typical. Hop additions should be used to balance any malt flavour. Saisons should be dry and well attenuated with a light body. Flavours typically come from yeast, although many saisons are flavoured with spices, fruit, herbs, vegetables, etc.. However, additional adjuncts should only enhance with background flavours and must not dominate. Saisons are highly carbonated.
Lager
(Includes all lagers, including lager-based beers which have not been ââ¬Ëlageredââ¬â¢ as a full fermentation and condition process. Does not include any other beers which might use Pilsner malt but are covered in other HBF Compeition style definitions)
Lagers typically have an OG of between 1.040 and 1.060 and an IBU of up to 40. However, some derivations such as Bock will achieve OGs of 1.080. Lighter lagers typically have a well balanced malt profile, rounded and smooth, with minimal bitterness. Hop notes, usually spicy, should be balanced and in the background. Beers should be clean and well attenuated, and whilst many lager vary between sweet and dry, they should not exhibit extremes in body. Dark lagers exhibit a more malt-forward taste, but retain a clean and crisp finish. Lagers are typically light bodied with medium to high carbonation. The lagering process is not essential, but care should be taken to minimise the impact of yeasts on non-lagered lagers!
Imperial Stout
(Includes Imperial Stout and Baltic Porter. Does not include Stouts/Porters as identified in the HBF Stout/Porter style guidelines)
Imperial Stouts and Baltic Porters should have an OG of between 1.065 and 1.115 and 20-50 IBUs. Imperial Stouts typically exhibit a deep and complex malt based flavour/aroma. Roasted, fruity and warm alcohol tastes are usual. Some degree of burned malt is acceptable if balanced. Hop intensity varies but should balance the roast elements. Full bodied, and even chewy! Baltic Porters are smoother and less roasty than Imperial stouts, but should have good malt complexity. Biscuity or fruity overtones are acceptable. Both have lower levels of carbonation.
Brown Ale
(Includes Newcastle Brown Ale, Southern Brown Ale, Nut Brown Ale and American Brown. Does not include Brown Porter or Brown IPAs)
Brown Ale can have an OG of between 1.040 and 1.060, with strengths increasing from Southern, through Newcastle, with American at the higher end. The flavour is malt-based with a degree of caramel, toffee or even chocolate sweetness, although some bitterness is acceptable. IBUs are low, usually around 20-30, although American Browns using US Hops do go up to 60 IBUs. Body is usually medium to light.
Barleywine
(Includes English and American Barleywines)
Barleywiness can have an OG of between 1.080 and 1.120, and between 40 and 80 IBUs. Hop additions serve to balance the malt content. The flavour is dominated by malt and can be rich and complex with elements of caramel, toffee, treacle and fruitiness. Depth of flavour increases with aging. Some degree of alcohol warmth is expected. Body is full, and sipping is general accepted as the way to drink these beers.
(Includes Bretts and Brett-based Saisons , wild yeast beers, Lambics, Berliner Weisses, Oud Bruin, Gueze, etc.. Does not include Saisons or Wheat Beers as identified in the as identified in the HBF Saison or Wheat Beer style guidelines)
Sours can have an OG of between 1.020 and 1.065, with Berliner Weisse beers at the lower end. IBUs of up to 20 are typical. The flavour generally comes from the yeasts, although some styles do have a degree of maltiness. Flavours typical of sours range from fruits and spices through to sweaty horse and barnyard funk. However, these flavours should not be too dominant. Sour ales are usually tart and slightly acidic, dry with medium to high carbonation. Some styles may be sweetened with fruit syrup when poured to offset the sourness. If this is the case then a fruit syrup should be included but not added to the bottle.
Scottish Ale
(Includes Scottish Light, Scottish Heavy , Scottish Export and Wee Heavy)
Scottish Ale can have an OG of between 1.030 and 1.065, with Light being 1.030-1.040, Heavy being 1.035 to 1.050 and Export being 1.045 to 1.065. The flavour is malt-based, with a degree of sweetness and caramel. IBUs are low, usually under 20 or 30 for Export, with hops used to balance the malt only. Scottish Ales are typically medium bodied with low to medium carbonation. Wee Heavy has an OG of 1.070 to 1.115 and IBUs of up to 35. The beer is sweetish with caramel tones and is rich and malty, with a full to chewy mouthfeel.
