Categories

Tasting

ALES

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

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

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

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.

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.

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.

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.

British-style Golden Ales (2.9-4%)
Yellow 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%)
Yellow 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)
Yellow 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.

New World-style Golden Ales (2.9-4%)
Yellow 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%)
Yellow 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 (5.1% and up)
Yellow 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.

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

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).

Red Ale (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.

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.

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.

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.

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.

Lagers

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.

Stouts and Porters

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.

Wheat Beers

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%).

Flavoured Beers

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/plant/herbs used to flavour the beer. NB Please indicate which flower(s)/plant(s)/herbs 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.

Speciality Beers

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; wheat beers included; 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; wheat beers included; 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; wheat beers included; 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.