Browse beers


abbey tripel

  • James Bean by Allagash Brewing Company - UNITED STATES

    10.30 ABV - IBU James Bean is our bourbon barrel aged Tripel (Curieux), with cold pressed coffee added. We use coffee from www.mattscoffee.com right here in Maine.

American Brown Ale

  • SoulMan by Aleman Brewpub - UNITED STATES

    7.80 ABV - IBU Salted Caramel Brown Ale

American Double / Imperial IPA

  • Extreme Intensage by Solemn Oath Brewery - UNITED STATES

    10.00 ABV - IBU Dominated by intense hop aromatics of ripe citrus and tropical fruit. Full bodied and chewy with a long, lingering bitterness and warming finish.

American wild ale

American-Style Imperial Porter

American-style imperial porters are black in color. No roast barley or strong burnt/astringent black malt character should be perceived. Medium malt, caramel and cocoa-like sweetness. Hop bitterness is perceived at a medium-low to medium level. Hop flavor and aroma may vary from being low to medium-high. This is a full bodied beer. Ale-like fruity esters should be evident but not overpowering and compliment hop character and malt derived sweetness. Diacetyl (butterscotch) levels should be absent.

  • Barrel Aged Shipwreck Porter by Arcadia Brewing Company - UNITED STATES

    12.00 ABV - IBU The Baltic-style porter has a robust malt character and slightly herbal hop bitterness. Aged for 12 months in 10-year-old Kentucky bourbon oak barrels, this alluring dark liquid features appealing undertones of vanilla and oak, cocoa and coffee. The aging occurs in abandoned mines in Michigan, at a constant temperature of 45F.

American-Style Imperial Stout

Black in color, American-style imperial stouts typically have a high alcohol content. Generally characterized as very robust. The extremely rich malty flavor and aroma are balanced with assertive hopping and fruity-ester characteristics. Bitterness should be moderately high to very high and balanced with full sweet malt character. Roasted malt astringency and bitterness can be moderately perceived but should not overwhelm the overall character. Hop aroma is usually moderately-high to overwhelmingly hop-floral, -citrus or -herbal. Diacetyl (butterscotch) levels should be absent.

  • The Abyss (2014) by Deschutes Brewery - UNITED STATES

    11.00 ABV - IBU

  • Black Betty by Nebraska Brewing Company - UNITED STATES

    9.30 ABV - 83 IBU Black as night and every bit Imperial, this RIS was originally launched to tremendous accolades. Going further, this Stranahan’s Whiskey barrel aged version meshes the rich chocolates, the coffee-like aromatics with the sweet whiskey nose and drying character of the oak. Slightly behind on the palette are the hops – held in restraint by the wonderfully full mouthfeel and broad flavors brought on by the perfect blend of so many malted barley varieties. Ready to enjoy upon release and perfect for extended cellaring.

  • Little Brett by Allagash Brewing Company - UNITED STATES

    4.60 ABV - IBU Little Brett is a hazy, straw-colored beer featuring an aroma bursting with pineapple and notes of bread crust. Pineapple continues through the flavor with additional notes of fresh cut grass. A mild tartness in the finish is nicely balanced with a pleasant hop bitterness. Brewed with Allagash 2-row malted barley blend and pilsner malt, and both hopped and dry hopped with 100% Mosaic hops, Little Brett is completely fermented in stainless with Allagash's house strain of Brettanomyces yeast.

  • So Happens it's Tuesday by The Bruery - UNITED STATES

    11.30 ABV - IBU

  • Taproom IPA by Penrose Brewing Company - UNITED STATES

    7.10 ABV - 85 IBU This beer packs a ton of Hop Head Farms Chinook hop goodness into a golden blonde base. Tropical fruits, assertive hop bite and an ample dankness fuel our fresh Taproom IPA.

American-Style India Pale Ale

American-style India pale ales are perceived to have medium-high to intense hop bitterness, flavor and aroma with medium-high alcohol content. The style is further characterized by floral, fruity, citrus-like, piney, resinous, or sulfur-like American-variety hop character. Note that one or more of these American-variety hop characters is the perceived end, but the hop characters may be a result of the skillful use of hops of other national origins. The use of water with high mineral content results in a crisp, dry beer. This pale gold to deep copper-colored ale has a full, flowery hop aroma and may have a strong hop flavor (in addition to the perception of hop bitterness). India pale ales possess medium maltiness which contributes to a medium body. Fruity-ester flavors and aromas are moderate to very strong. Diacetyl can be absent or may be perceived at very low levels. Chill and/or hop haze is allowable at cold temperatures. (English and citrus-like American hops are considered enough of a distinction justifying separate American-style IPA and English-style IPA categories or subcategories. Hops of other origins may be used for bitterness or approximating traditional American or English character. See English-style India Pale Ale

  • Pinner Session IPA by Oskar Blues Brewery - UNITED STATES

    4.90 ABV - 35 IBU How do you cram as much hop & malt flavor and aroma as possible into a beer but make it crushable too? That’s the challenge we answered with PINNER Throwback IPA. This drinkable IPA uses several varieties of hops to target the ever-evolving flavor. With tropical fruits, citrus juices, pineapple and spice berry up front in the aroma and flavor, the biscuit & toasted bread at the back balance out all the hops and make a great finish to go on to your next can of PINNER. It’s the perfect beer for a little sip, sip, give.

  • Mocha IPA by Stone Brewing Co. - UNITED STATES

    9.00 ABV - 80 IBU Clearly, style lines have been crossed. Is it half-IPA, half-stout? Not quite. It’s definitely all IPA, but it’s also the best of both styles, making this love child of a beer simply just a beautiful, pleasure-seeking meld of imperial IPA and mocha indulgence. How did we come up with this inexplicably delicious creation? Well, that doesn’t really matter. What matters is that it exists and that it’s here for you now, thanks to our deliberate disregard for brewing norms. Some things are not meant to be known, just enjoyed...thoroughly.

  • Escapist by Temperance Beer Company - UNITED STATES

    6.70 ABV - 78 IBU

  • Furious by Surly Brewing Company - UNITED STATES

    6.50 ABV - 99 IBU A tempest on the tongue, or a moment of pure hop bliss? Brewed with a dazzling blend of American hops and Scottish malt, this crimson-hued ale delivers waves of citrus, pine and caramel-toffee. For those who favor flavor, Furious has the hop-fire your taste buds have been screeching for.

  • Delicious IPA by Stone Brewing Co. - UNITED STATES

    7.70 ABV - 80 IBU Bottle description: Great beer is for everyone and anyone with the good taste to recognize it, not just a niche group like us über beer geeks. So, when we developed this pleasantly bitter, deliciously citrusy, hop-driven IPA, we took it as an opportunity to go a step further and do something we’d spent over a year researching and perfecting: creating a beer that makes it possible for nearly everyone to experience our aggressive, no-holds-barred approach to craft brewing. It’s a flavorful, cutting-edge, modern-day IPA for everyone. Lemondrop and El Dorado hops provide plenty of fruity citrus character and a burst of hop zing that sings on the palate. We’re proud to present it to those who already know us for our IPA prowess and to those who, so far, have only heard the legends.

American-Style Pale Ale

American pale ales range from deep golden to copper in color. The style is characterized by fruity, floral and citrus-like American-variety hop character producing medium to medium-high hop bitterness, flavor, and aroma. Note that the "traditional" style of this beer has its origins with certain floral, fruity, citrus-like, piney, resinous, or sulfur-like American hop varietals. One or more of these hop characters is the perceived end, but the perceived hop characters may be a result of the skillful use of hops of other national origins. American pale ales have medium body and low to medium maltiness. Low caramel character is allowable. Fruity-ester flavor and aroma should be moderate to strong. Diacetyl should be absent or present at very low levels. Chill haze is allowable at cold temperatures.

  • Daisy Cutter Pale Ale by Half Acre Beer Company - UNITED STATES

    5.20 ABV - IBU A west coast Pale Ale chock-full of dank, aromatic hops. This one's a screamer, horde it.

  • Tropical Pale Ale by Boulevard Brewing Company - UNITED STATES

    7.20 ABV - IBU

  • San Diego Pale Ale .394 by AleSmith Brewing Company - UNITED STATES

    6.00 ABV - 26 IBU In early 2014, Tony Gwynn’s team approached AleSmith to create a distinctive beer for the baseball legend. A meeting was called at the Gwynn household, which included a sampling of AleSmith beers to identify Tony’s preferences. He wanted the beer to be “light with a kick” which he elaborated further to mean full of hop character and light in body and color. The result of the Gwynn family’s feedback on test batches rendered a golden pale ale full of American hop flavor and aroma, with a subdued bitterness and a malty sweet finish. AleSmith San Diego Pale Ale .394 pays tribute to the city that Tony loved and the career high batting average that he achieved in ‘94. Discover what happens when a Hall of Fame perfectionist crafts a beer with a world-class brewery. A portion of the proceeds will go to the Tony and Alicia Gwynn Foundation (TAG).

American-Style Premium Lager

This style has low malt (and adjunct) sweetness, is medium bodied, and should contain no or a low percentage (less than 25%) of adjuncts. Color may be light straw to golden. Alcohol content and bitterness may also be greater. Hop aroma and flavor is low or negligible. Light fruity esters are acceptable. Chill haze and diacetyl should be absent. Note: Some beers marketed as "premium" (based on price) may not fit this definition.

  • California Lager by Anchor Brewing Company - UNITED STATES

    4.90 ABV - IBU Anchor Steam's® roots go back to the Gold Rush, long before icehouses and modern refrigeration made traditional lagers a viable California option. In 1876, thanks to an ice pond in the mountains and a belief that anything is possible in the Golden State, a little brewery named Boca created California's first genuine lager. Anchor California Lager® is our re-creation of this historic beer. Made in San Francisco with two-row California barley, Cluster hops (the premier hop in 19th-century California), and our own lager yeast, this all-malt brew is kräusened and lagered in our cellars. Its golden color, distinctive aroma, creamy head, balanced depth of flavor, and smooth finish make Anchor California Lager® a delicious celebration of California’s unique brewing heritage.

American-Style Sour Ale

American sour ales can be very light to black or take on the color of added fruits or other ingredients. There is no Brettanomyces character in this style of beer. Wood- and barrel-aged sour ales are classified elsewhere. If acidity is present it is usually in the form of lactic, acetic and other organic acids naturally developed with acidified malt in the mash or in fermentation by the use of various microorganisms including certain bacteria and yeasts. Acidic character can be a complex balance of several types of acid and characteristics of age. The evolution of natural acidity develops balanced complexity. Residual flavors that come from liquids previously aged in a barrel such as bourbon or sherry should not be present. Wood vessels may be used during the fermentation and aging process, but wood-derived flavors such as vanillin must not be present. In darker versions, roasted malt, caramel-like and chocolate-like characters should be subtle in both flavor and aroma. American sour may have evident full range of hop aroma and hop bitterness with a full range of body. Estery and fruity-ester characters are evident, sometimes moderate and sometimes intense, yet balanced. Diacetyl and sweet corn-like dimethylsulfide (DMS) should not be perceived. Chill haze, bacteria and yeast-induced haze are allowable at low to medium levels at any temperature. Fruited American-Style Sour Ales will exhibit fruit flavors in harmonious balance with other characters.

  • Deminimus Blanc by Penrose Brewing Company - UNITED STATES

    3.20 ABV - 10 IBU Session Sour Bright Gooseberry, lychee and fruit aromas of white grapes from the Hallertau Blanc hops lead into a dynamic middle before a crisp lactic snap for a bright, tangy finish.

American-Style Stout

Initial low to medium malt sweetness with a degree of caramel, chocolate and/or roasted coffee flavor with a distinctive dryroasted bitterness in the finish. Coffee-like roasted barley and roasted malt aromas are prominent. Some slight roasted malt acidity is permissible and a medium- to full-bodied mouthfeel is appropriate. Hop bitterness may be moderate to high. Hop aroma and flavor is moderate to high, often with American citrus-type and/or resiny hop character. The perception of fruity esters is low. Roasted malt/barley astringency may be low but not excessive. Diacetyl (butterscotch) should be negligible or not perceived. Head retention is excellent.

  • Mayan Mocha Stout by Odd Side Ales - UNITED STATES

    6.00 ABV - IBU Inspired by Mexican hot chocolate, this smooth stout will keep you coming back for more! It is carefully blended with Dutch chocolate coffee, cinnamon, nutmeg, and habaneros which will leave you with the perfect balance of chocolate and heat.

Barrel Aged Imperial Stout

  • Cassian Sunset by Central Waters Brewing Company - UNITED STATES

    11.00 ABV - IBU Barrel aged stout with cinnamon, coffee and vanilla beans a Mama D favorite!

Bavarian Hefeweizen

Belgian-Style Dark Strong Ale

Belgian dark strong ales are amber to dark brown in color. Often, though not always, brewed with dark Belgian "candy" sugar, these beers can be well attenuated, ranging from medium to full-bodied. The perception of hop bitterness is low to medium, with hop flavor and aroma also in this range. Fruity complexity along with the soft flavors of roasted malts add distinct character. The alcohol strength of these beers can often be deceiving to the senses. The intensity of malt character can be rich, creamy, and sweet with intensities ranging from medium to high. Very little or no diacetyl is perceived. Herbs and spices are sometimes used to delicately flavor these strong ales. Low levels of phenolic spiciness from yeast byproducts may also be perceived. Chill haze is allowable at cold temperatures.

  • The Beast by Avery Brewing Company - UNITED STATES

    16.83 ABV - 63 IBU The Beast is a seducer – accomodating, complicated, powerful, dark and created to last the ages. With a deep burgundy color and aromas of honey, nutmeg, mandarin orange and pineapple, this massive and challenging brew has flavors akin to a beautiful Carribean rum. Dates, plums, raisins and molasses are dominant in a rich vinous texture. Cellarable for 10+ years. The Beast is the first installment of “The Demons of Ale” series.

Belgian-Style Pale Ale

Belgian-style pale ales are characterized by low but noticeable hop bitterness, flavor, and aroma. Light to medium body and low malt aroma are typical. They are light amber to deep amber in color. Noble-type hops are commonly used. Low to medium fruity esters are evident in aroma and flavor. Low levels of phenolic spiciness from yeast byproducts may be perceived. Low caramel or toasted malt flavor is okay. Diacetyl should not be perceived. Chill haze is allowable at cold temperatures.

  • Hommel Bier by Perennial Artisan Ales - UNITED STATES

    5.90 ABV - 35 IBU A dry hopped Belgian Pale Ale which defies tradition by combining Chinook and Columbus hops, American malts and a Belgian yeast strain. The result is a beer with earthy and spicy tones from the yeast and a slight orange note contributed by the hops.

  • Lolita by Goose Island Beer Company - UNITED STATES

    7.00 ABV - 32 IBU Lolita is a pink rose colored Belgian style pale ale fermented with wild yeast and aged on raspberries in wine barrels. Aromas of fresh raspberries, bright jammy fruit flavors and crisp, refreshing body make Lolita ideal for beer drinkers fond of Belgian Framboise.

Belgian-Style Pale Strong Ale

Belgian pale strong ales are pale to golden in color with relatively light body for a beer of its alcoholic strength. Often brewed with light colored Belgian "candy" sugar, these beers are well attenuated. The perception of hop bitterness is medium-low to medium -high, with hop flavor and aroma also in this range. These beers are highly attenuated and have a perceptively deceiving high alcoholic character-being light to medium bodied rather than full bodied. The intensity of malt character should be low to medium, often surviving along with a complex fruitiness. Very little or no diacetyl is perceived. Herbs and spices are sometimes used to delicately flavor these strong ales. Low levels of phenolic spiciness from yeast byproducts may also be perceived. Chill haze is allowable at cold temperatures.

  • Devil's Advocate by Church Street Brewing Company - UNITED STATES

    8.80 ABV - 27 IBU Devil's Advocate begs the question: What happens when you take a ton (literally) of Pilsen malt, put it through a decoction mash, boil it up, add another 500 lbs of Belgian candy and kane sugar, and then add some of Duvel's world famous yeast? The answer: A spicy, sweet, and dangerously drinkable Belgian golden strong ale.

Belgian-Style White (or Wit) / Belgian-Style Wheat

Belgian white ales are very pale in color and are brewed using unmalted wheat and malted barley and are spiced with coriander and orange peel. Coriander and light orange peel aroma should be perceived as such or as an unidentified spiciness. Phenolic spiciness and yeast flavors may be evident at mild levels. These beers are traditionally bottle conditioned and served cloudy. An unfiltered starch and yeast haze should be part of the appearance. The low to medium body should have some degree of creaminess from wheat starch. The style is further characterized by the use of noble-type hops to achieve low hop bitterness and little to no apparent hop flavor. This beer has no diacetyl and a low to medium fruity-ester level. Mild acidity is appropriate.

  • Allagash White by Allagash Brewing Company - UNITED STATES

    5.00 ABV - 28 IBU Our interpretation of a traditional Belgian wheat beer. Brewed with a generous portion of wheat and spiced with coriander and Curacao orange peel, this beer is fruity, refreshing and slightly cloudy in appearance. Awards: Gold, World Beer Cup 2010 Bronze, GABF 2010 Gold, GABF 2005 Silver, World Beer Cup 2004 Gold, GABF 2002 Bronze, World Beer Cup 2002 Gold, World Beer Cup 1998

Berliner-Style Weisse (Wheat)

This is very pale in color and the lightest of all the German wheat beers. The unique combination of yeast and lactic acid bacteria fermentation yields a beer that is acidic, highly attenuated, and very light bodied. The carbonation of a Berliner Weisse is high, and hop rates are very low. Clarity may be hazy or cloudy from yeast or chill haze. Hop character should not be perceived. Fruity esters will be evident. No diacetyl should be perceived.

  • Fierce by Off Color Brewing - UNITED STATES

    3.80 ABV - 3 IBU

Biere de Mars

  • A Bretter Day by Two Brothers Brewing - UNITED STATES

    5.50 ABV - IBU Brewed as a quintessential beer to quench your thirst on a hot summer day, "A Bretter Day" is Two Brothers' take on a Biere de Mars ale. Featuring their house Brettanomyces yeast to create a flavorful, sessionable ale that tastes like the best days of summer - dry, earthy, and slightly sweet.

Common Cider

Variable, but should be a medium, refreshing drink. Sweet ciders must not be cloying. Dry ciders must not be too austere. An ideal cider serves well as a “session” drink, and suitably accompanies a wide variety of food.

  • The BrightCider by 2 Towns Ciderhouse - UNITED STATES

    6.00 ABV - IBU Clean and crisp, The BrightCider is made exclusively with fresh-pressed NW apples. BrightCider, always a bright idea!

Dry hopped saison

  • Tank 7 by Boulevard Brewing Company - UNITED STATES

    8.50 ABV - IBU

French & Belgian-Style Saison

Beers in this category are golden to deep amber in color. There may be quite a variety of characters within this style. Generally: They are light to medium in body. Malt aroma is low to medium-low. Esters are medium to high in aroma, while, complex alcohols, herbs, spices, low Brettanomyces character and even clove and smoke-like phenolics may or may not be evident in the overall balanced beer. Hop aroma and flavor may be at low to medium levels. Malt flavor is low but provides foundation for the overall balance. Hop bitterness is moderate to moderately assertive. Herb and/or spice flavors, including black pepper-like notes, may or may not be evident. Fruitiness from fermentation is generally in character. A balanced small amount of sour or acidic flavors is acceptable when in balance with other components. Earthy, cellar-like, musty aromas are okay. Diacetyl should not be perceived. Chill or slight yeast haze is okay. Often bottle conditioned with some yeast character and high carbonation. French & Belgian-Style Saison may have Brettanomyces characters that are slightly acidity, fruity, horsey, goaty and/or leather-like.

  • Beret by Bruery Terreux - UNITED STATES

    9.00 ABV - 10 IBU Beret is as artistic as those who wear its namesake cap. Our brewers developed a silky, full-bodied wheat ale which we began fermenting with a Belgian-style witbier yeast strain. To finish the fermentation, we added our collection of barnyard bacteria, intended to slowly sour the ale, bringing out a slight funk and refreshing piquancy. Finally, a small dose of pureed raspberries were added for just a hint of fruity tannins, putting the berry in Beret.

  • Carnevale Ale by The Lost Abbey - UNITED STATES

    8.00 ABV - IBU

  • Classic Saison by Blackberry Farm Brewery - UNITED STATES

    6.30 ABV - 31 IBU This is a Belgian-style farmhouse ale. The aroma is dominated by fruity esters reminiscent of citrus fruits along with a moderate earthy and floral hop aroma from the use of Noble-type hops in the brewing process. Has a deep gold, hue that is often hazy, and a voluminous head on pouring as a result of the bottle-conditioning and high natural carbonation. The beer is medium-bodied and has a very refreshing effervescence which, along with a fairly low alcohol content of 6% by volume, makes this a beer to be enjoyed on a warm day by itself or with a wide range of foods, whether casual or fine dining. Complex flavors and aromas in this beer are a result of the special yeast used in fermentation combined with the additional complexity added by bottle-conditioning in large bottles for at least six weeks before being released.

  • Mosaic Hennepin by Brewery Ommegang - UNITED STATES

    7.70 ABV - IBU

  • Saison-Brett by Boulevard Brewing Company - UNITED STATES

    8.50 ABV - 38 IBU Saison-Brett, based on our very popular Tank 7, is assertively dry hopped, then bottle conditioned with various yeasts, including Brettanomyces, a wild strain that imparts a distinctive earthy quality. Though this farmhouse ale was given three months of bottle age prior to release, further cellaring will continue to enhance the “Brett” character, if that's what you're after.

  • Calabaza Boreal by Jolly Pumpkin Artisan Ales - UNITED STATES

    7.00 ABV - 40 IBU Brewed and bottled by Jolly Pumpkin Artisan Ales, Dexter, Michigan. A collaboration with Anchorage Brewing Company, this ale is brewed with grapefruit peel, juice, and peppercorns. Oak barrel aged and bottle conditioned. He who fights with monsters should look to it that he himself does not become a monster. And when you gaze long into an abyss the abyss also gazes into you. Nietzsche When introspection fails, it's time to look outward for inspiration, perhaps Northward! One of the people who inspired me this past year is my friend Gabe Fletcher of Anchorage Brewing Co. We brewed this beer together. I hope it inspires you. Northward!

French-Style Bière de Garde

Beers in this category are golden to deep copper or light brown in color. They are light to medium in body. This style of beer is characterized by a toasted malt aroma, slight malt sweetness in flavor, and low to medium hop bitterness. Noble-type hop aromas and flavors should be low to medium. Fruity esters can be light to medium in intensity. Flavor of alcohol is evident. Earthy, cellarlike, musty aromas are okay. Diacetyl should not be perceived but chill haze is okay. Often bottle conditioned with some yeast character. French-Style Biére de Garde may have Brettanomyces characters that are slightly acidity, fruity, horsey, goaty and/or leather-like.

  • Gift of the Magi (2011) by The Lost Abbey - UNITED STATES

    9.50 ABV - IBU It seems that everyone knows the story of the Three Kings. Sent to follow the star in the sky each brought a gift for the baby they sought. One King brought Gold, the other Frankincense and the other Myrrh. Many breweries produce a Christmas Seasonal beer and this is our beer to celebrate the holiday season. Gold in color and bittered with the bark of Frankincense, we have even used the smallest amount of Myrrh which is an herb that has roots in ancient winemaking as well. The beer starts off with an initial malt sweetness that fades into a firm but subtle hop presence. The lager yeast and cold maturation ensure a crisp smooth finish. As the beer matures, the Brettanomyces added at bottling will become more pronounced and a drier beer will evolve.

Fruit Beer

Fruit beers are any beers using fruit or fruit extracts as an adjunct in either, the mash, kettle, primary or secondary fermentation providing obvious (ranging from subtle to intense), yet harmonious, fruit qualities. Fruit qualities should not be overpowered by hop character. If a fruit (such as juniper berry) has an herbal or spice quality, it is more appropriate to consider it in the herb and spice beers category. Acidic bacterial (not wild yeast) fermentation characters may be evident (but not necessary) they would contribute to acidity and enhance fruity balance. Clear or hazy beer is acceptable in appearance. A statement by the brewer explaining what fruits are used is essential in order for fair assessment in competitions. If this beer is a classic style with fruit, the brewer should also specify the classic style.

Fruit Cider

Like a dry wine with complex flavors. The apple character must marry with the added fruit so that neither dominates the other.

  • Apple Raspberry by Vander Mill Winery, Cider Mill & Microbrewery - UNITED STATES

    6.90 ABV - IBU

German-Style Kölsch / Köln-Style Kölsch

Kölsch is warm fermented and aged at cold temperatures (German ale or alt-style beer). Kölsch is characterized by a golden to straw color and a slightly dry, subtly sweet softness on the palate, yet crisp. Good, dense head retention is desirable. Light pearapple-Riesling wine-like fruitiness may be apparent, but is not necessary for this style. Caramel character should not be evident. The body is light to medium-light. This beer has low hop flavor and aroma with medium bitterness. Wheat can be used in brewing this beer. Ale yeast is used for fermentation, though lager yeast is sometimes used in the bottle or final cold conditioning process. Fruity esters should be minimally perceived, if at all. Chill haze should be absent.

  • Krankshaft by Metropolitan Brewing - UNITED STATES

    5.00 ABV - IBU

Golden or Blonde Ale

Golden or Blonde ales are straw to golden blonde in color. They have a crisp, dry palate, light to medium body, and light malt sweetness. Low to medium hop aroma may be present but does not dominate. Bitterness is low to medium. Fruity esters may be perceived but do not predominate. Diacetyl should not be perceived. Chill haze should be absent.

  • Prairie Path by Two Brothers Brewing Company - UNITED STATES

    5.10 ABV - 19 IBU Prairie Path Ale has a complex malt character that is paired with Saaz and Golding hops that create a mildly bitter finish. The result is a crisp, drinkable, savory ale that is light in color, but not in flavor.

Gose

  • Guava Gose Smack by Noon Whistle Brewing - UNITED STATES

    3.50 ABV - IBU Same as the Gose with Guava, which incorporates pear and strawberry flavors, this helps balance the beer.

Imperial or Double India Pale Ale

Imperial or Double India Pale Ales have intense hop bitterness, flavor and aroma. Alcohol content is medium-high to high and notably evident. They range from deep golden to medium copper in color. The style may use any variety of hops. Though the hop character is intense it's balanced with complex alcohol flavors, moderate to high fruity esters and medium to high malt character. Hop character should be fresh and lively and should not be harsh in quality. The use of large amounts of hops may cause a degree of appropriate hop haze. Imperial or Double India Pale Ales have medium-high to full body. Diacetyl should not be perceived. The intention of this style of beer is to exhibit the fresh and bright character of hops. Oxidative character and aged character should not be present.

  • RuinTen IPA by Stone Brewing Co. - UNITED STATES

    10.80 ABV - 110 IBU We first released this decidedly indelicate beer in 2012, as Stone Ruination Tenth Anniversary IPA, to celebrate the 10th anniversary of our belovedly bitter Stone Ruination IPA. Stone RuinTen IPA uses the same recklessly hoppy recipe as the 2012 release; only the name has changed, as we plan to unleash this belligerently delicious hop monster upon the public annually from now on. We packed a whopping five pounds of hops into each barrel, and cranked up the ABV to stand up to the hop onslaught. The results are glorious, and we know you'll rejoice in tasting this audacious gem of hoppy splendor once again. You're welcome.

  • Lake Erie Monster by Great Lakes Brewing Company - UNITED STATES

    9.10 ABV - 72 IBU An unfiltered imperial India pale ale with huge hop flavor. A beer this distinctively hoppy inspires many a tall tale. And they don't come taller than South Bay Bessie, the legendary monster that roams the shallow depths of Lake Erie.

  • Vic Secret Space Cake by Clown Shoes Beer - UNITED STATES

    9.00 ABV - IBU

  • Simcoe Ninja by Pipeworks Brewing Company - UNITED STATES

    9.50 ABV - IBU A new clan of Ninja is ready to do battle with your taste buds. A true warrior, the Simcoe Ninja’s only foe is the bland. With massive notes of pine and citrus, Simcoe Ninja will slash at your senses and leaves you thirsty for another bottle.

Light American Wheat Ale or Lager without Yeast

This beer can be made using either ale or lager yeast. It can be brewed with 30 to 75 percent wheat malt, and hop rates may be low to medium. Hop characters may be light to moderate in bitterness, flavor and aroma. A fruity-estery aroma and flavor are typical but at low levels however, phenolic, clove-like characteristics should not be perceived. Appearance can be clear or with chill haze, golden to light amber, and the body should be light to medium in character. Diacetyl should not be perceived. Because this style is packaged and served without yeast, no yeast characters should be evident in mouthfeel, flavor, or aroma.

  • Dixie Beer by Dixie Brewing - UNITED STATES

    4.50 ABV - IBU Slowly aged in Louisiana Cypress Wood barrels, brewed with crystal clear water, genuine barley malt, choice hops, select grains, and pure yeast.

Münchner (Munich)-Style Helles

This beer should be perceived as having low bitterness. It is a medium-bodied, malt-emphasized beer with malt character often balanced with low levels of yeast produced sulfur compounds (character). Certain renditions of this beer style have a perceivable level of hop flavor (note: hop flavor does not imply hop bitterness) and character but it is essentially balanced with malt character to retain its style identity. Malt character is sometimes bread-like yet always reminiscent of freshly and very lightly toasted malted barley. There should not be any caramel character. Color is light straw to golden. Fruity esters and diacetyl should not be perceived. There should be no chill haze.

  • Hell by Surly Brewing Company - UNITED STATES

    4.50 ABV - 20 IBU Finally, a Surly beer my German mother will drink. She says this one tastes like a bier from back home. Not unlike a Zwickel Bier from Germany, Hell is not filtered and fermented with lager yeast. American hops takes a back seat to the Pils malt sweetness and fresh bread aroma. The color is well... hell (Deutsch for light). It's fiendishly drinkable, and you don't have to sell your soul to get another.

Non-Alcoholic (Beer) Malt Beverages

Non-alcoholic (NA) malt beverages should emulate the character of a previously listed category/subcategory designation but without the alcohol (less than 0.5 percent). Non-alcoholic (beer) malt beverages will inherently have a profile lacking the complexity and balance of flavors which can be attributed to alcohol. They should accordingly not be assessed negatively for reasons related to the absence of alcohol.

  • Root Beer by Sprecher Brewing Company - UNITED STATES

    0.00 ABV - IBU This truly old fashioned soda has the rich, creamy flavor that only comes from using pure Wisconsin honey direct from the combs. Our extracts are prepared at the brewery in a hand-made, gas-fired brew kettle, by combining honey, pure vanilla and a host of aromatic botanicals. The dark, honeyed brew will build a delicious, frothy head when properly poured into a frosted mug.

Old Ale

Dark amber to brown in color, old ales are medium to full bodied with a malty sweetness. Hop aroma should be minimal and flavor can vary from none to medium in character intensity. Fruity-ester flavors and aromas can contribute to the character of this ale. Bitterness should be minimal but evident and balanced with malt and/or caramel-like sweetness. Alcohol types can be varied and complex. A distinctive quality of these ales is that they undergo an aging process (often for years) on their yeast either in bulk storage or through conditioning in the bottle, which contributes to a rich, wine-like and often sweet oxidation character. Complex estery characters may also emerge. Some very low diacetyl character may be evident and acceptable. Wood aged characters such as vanillin and other woody characters are acceptable. Horsey, goaty, leathery and phenolic character evolved from Brettanomyces organisms and acidity may be present but should be at low levels and balanced with other flavors Residual flavors that come from liquids previously aged in a barrel such as bourbon or sherry should not be present. Chill haze is acceptable at low temperatures. (This style may often be split into two categories, strong and very strong. Brettanomyces organisms and acidic characters reflect historical character. Competition organizers may choose to distinguish these types of old ale from modern versions.)

  • Old Stock Ale (2011) by North Coast Brewing Company - UNITED STATES

    12.50 ABV - 36 IBU Like a fine port, Old Stock Ale is intended to be laid down. With an original gravity of over 1.100 and a generous hopping rate, Old Stock Ale is well-designed to round-out and mellow with age. It's brewed with classic Maris Otter malt and Fuggles and East Kent Goldings hops, all imported from England.

Other Belgian-Style Ales

Recognizing the uniqueness and traditions of several other styles of Belgian Ales, the beers entered in this category will be assessed on the merits that they do not fit existing style guidelines and information that the brewer provides explaining the history and tradition of the style. Balance of character is a key component when assessing these beers. Barrel or wood-aged entries in competitions may be directed to other categories by competition director. In competitions the brewer must provide the historical or regional tradition of the style, or his interpretation of the style, in order to be assessed properly by the judges.

  • 2015 Blushing Monk by Founders Brewing Company - UNITED STATES

    9.20 ABV - IBU Blushing Monk is brewed with a ridiculous amount of raspberries and with a Belgian yeast strain that keeps our head cellar operator from sleeping for a week. It pours a stunning deep berry red and, at 9.2% ABV, has a surprising kick.

  • Judgement Day by The Lost Abbey - UNITED STATES

    10.50 ABV - IBU A massive beer in every sense of the word, Judgment Day is layered with flavors from the raisins, dark malt, alcohol and yeast all battling for the forefront of taste. The flavors of the beer lend well to pairing with a sweet dessert, or can be the end of a meal itself. Judgment Day is the base beer for our Cuvee de Tomme. Many of the Trappist Breweries produce a version of beer which ages incredibly well for many years to come. And, since none of us knows when the end of the world is coming, we suggest you stock up with lots of Lost Abbey beers so that when the end of the world magically appears from no where, you'll have a beer or two on hand for even the stingiest of angels. Available in 750ml bottles and on draft at select inspired locations.

Premium Bitter/ESB

  • Two-Headed Dog by Illuminated Brew Works - UNITED STATES

    5.80 ABV - IBU We've sewn together a British ESB and Belgian Pale Ale with the thread of New Zealand hops to create one extremely sessionable beer built for you to crush all day long. Walk that dog, lest the dog come and walk on you.

Rauchbier

Scotch Ale

Scotch ales are overwhelmingly malty and full-bodied. Perception of hop bitterness is very low. Hop flavor and aroma are very low or nonexistent. Color ranges from deep copper to brown. The clean alcohol flavor balances the rich and dominant sweet maltiness in flavor and aroma. A caramel character is often a part of the profile. Dark roasted malt flavors and aroma may be evident at low levels. If present, fruity esters are generally at low aromatic and flavor levels. Low diacetyl levels are acceptable. Chill haze is allowable at cold temperatures. Though there is little evidence suggesting that traditionally made strong Scotch ales exhibited peat smoke character, the current marketplace offers many Scotch Ales with peat or smoke character present at low to medium levels. Thus a peaty/smoky character may be evident at low levels (ales with medium or higher smoke character would be considered a smoke flavored beer and considered in another category). Scotch Ales may be split into two subcategories: Traditional (no smoke character) and Peated (low level of peat smoke character).

  • Bourbon Barrel Scotch Ale Brewers Reserve by Central Waters Brewing Company - UNITED STATES

    0.00 ABV - IBU

  • Backwoods Bastard by Founders Brewing Company - UNITED STATES

    10.20 ABV - 50 IBU Expect lovely, warm smells of single malt scotch, oaky bourbon barrels, smoke, sweet caramel and roasted malts, a bit of earthy spice, and a scintilla of dark fruit. It’s a kick-back sipper made to excite the palate.

  • Gravedigger Billy by Revolution Brewing - UNITED STATES

    10.40 ABV - IBU After quietly resting in the cellar for 6 months, it is finally time for our Willie Wee Heavy Scotch ale to be extracted from the Woodford Reserve barrels. The rich malt character reminiscent of cocoa, toffee, and brown sugar from the specialty malts has melded beautifully with the flavors and aromas of vanilla, caramel, toasted coconut and fine bourbon from the charred American oak barrels. Prolonged aging in these amazing barrels yields a finished product not only with a high level of complexity but also a smooth creamy mouthfeel which masks this ale’s rather substantial ABV.

  • Old Chub Nitro by Oskar Blues Brewery - UNITED STATES

    8.00 ABV - 25 IBU Just like Old Chub... but on NITRO! A brobdingnagian celebration of rich malts and smoked grains creates a smooth finishing character for the herculean size of this Scotch Ale (8% A.B.V./30 IBU). The first American craft nitro beer in a can, Old Chub Nitro Scotch Ale takes the big, bold original favorite and adds the creamy, velvety mouth-feel that only nitro can add and makes this local Colorado nitro unique.

Sweet or Cream Stout

Sweet stouts, also referred to as cream stouts, have less roasted bitter flavor and a full-bodied mouthfeel. The style can be given more body with milk sugar (lactose) before bottling. Malt sweetness, chocolate, and caramel flavor should dominate the flavor profile and contribute to the aroma. Hops should balance and suppress some of the sweetness without contributing apparent flavor or aroma. The overall impression should be sweet and full-bodied.

  • Neapolitan Milk Stout by Saugatuck Brewing Company - UNITED STATES

    6.00 ABV - 37 IBU A perfect blend of classic dry stout character with brilliant flavors of Neapolitan Ice Cream. Experience the nostalgic flavors of chocolate, vanilla and strawberry all in one glass – because sometimes ice cream just isn't enough.

Vienna-Style Lager

Beers in this category are reddish brown or copper colored. They are medium in body. The beer is characterized by malty aroma and slight malt sweetness. The malt aroma and flavor should have a notable degree of toasted and/or slightly roasted malt character. Hop bitterness is clean and crisp. Noble-type hop aromas and flavors should be low or mild. Diacetyl, chill haze and ale-like fruity esters should not be perceived.

  • Dynamo Copper Lager by Metropolitan Brewing - UNITED STATES

    5.60 ABV - IBU If malt and hops are the two poles of brewing, this beer is the gently spinning sweet spot between them. First, you'll notice the spicy aromas of Perle and Hallertau hops. Then - wipe the foam off the tip of your nose - dive into the toasty flavors of Vienna and Munich malts. Dynamo starts strong and finishes crisp and smooth. The balanced flavors, aromas, and even the coppery-red tones of this beer go great with everything. Fear no pairing. The best time to enjoy Dynamo is when you're thirsty. Dynamo Copper Lager goes great with pizza, neighborhood block parties, spring rolls, first dates, football games, whiskey, tapas, the Sunday newspaper, late-night burritos, veggie omelets, business lunches, grilled mushrooms, pretzels, political debate, corn-on-the-cob, classic sci-fi flicks, mixed greens, campfires, salmon, billiards, cherry pie, rock shows, pumpernickel, salsa, grand openings, peanuts, sewing bees, extra sharp cheddar cheese, and holidays.

Wood- and Barrel-Aged Beer

A wood- or barrel-aged beer is any lager, ale or hybrid beer, either a traditional style or a unique experimental beer that has been aged for a period of time in a wooden barrel or in contact with wood. This beer is aged with the intention of imparting the particularly unique character of the wood and/or what has previously been in the barrel. New wood character can be characterized as a complex blend of vanillin and/or other unique wood character, but wood aged is not necessarily synonymous with imparting wood-flavors. Used sherry, rum, bourbon, scotch, port, wine and other barrels are often used, imparting complexity and uniqueness to beer. Ultimately a balance of flavor, aroma and mouthfeel are sought with the marriage of new beer with wood and/or barrel flavors. Beers in this style may or may not have Brettanomyces character. Brewers when entering this category should specify type of barrel and/or wood used and any other special treatment or ingredients used. Competition managers may create style subcategories to differentiate between high alcohol and low alcohol beers and very dark and lighter colored beer as well as for fruit beers and non-fruit beers. Competitions may develop guidelines requesting brewers to specify what kind of wood (new or used oak, other wood varieties) and/or barrel (whiskey, port, sherry, wine, etc.) was used in the process. The brewer may be asked to explain the special nature (wood used, base beer style(s) and achieved character) of the beer.

Wood- and Barrel-Aged Sour Beer

A wood- or barrel-aged sour beer is any lager, ale or hybrid beer, either a traditional style or a unique experimental beer that has been aged for a period of time in a wooden barrel or in contact with wood and has developed a bacterial induced natural acidity. This beer is aged in wood with the intention of introducing the micro flora present in the wood. Sometimes wood aging is intended to impart the particularly unique character of the wood, but wood-aged is not necessarily synonymous with imparting wood-flavors. Wood character can be characterized as a complex blend of vanillin and unique wood character. Wood-derived character can also be characterized by flavors of the product that was in the barrel during prior use. These wood-derived flavors, if present in this style, can be very low in character and barely perceived or evident or assertive as wood-derived flavors. Any degree of woodderived flavors should be in balance with other beer character. Fruit and herb/spiced versions may take on the hue, flavors and aromas of added ingredients. Usually bacteria and "wild" yeasts fermentation contributes complex esters and results in a dry to very dry beer. Ultimately a balance of flavor, aroma and mouthfeel are sought with the marriage of acidity, complex esters, and new beer with wood and/or barrel flavors. Beers in this style may or may not have Brettanomyces character. Brewers when entering this category should specify type of barrel used and any other special treatment or ingredients used. Competition managers may create style subcategories to differentiate between high alcohol and low alcohol beers and very dark and lighter colored beer as well as for fruit beers and non-fruit beers. Competitions may develop guidelines requesting brewers to specify what kind of wood (new or used oak, other wood varieties). The brewer may be asked to explain the special nature (wood used, base beer style(s) and achieved character) of the beer.

  • Cuvee de Tomme by Pizza Port Brewing Company - UNITED STATES

    11.00 ABV - IBU Once upon a time it was the most award winning Pizza Port beer of all time. Now it has found a new home at The Lost Abbey. A massive brown ale base that is made from four fermentable sugars including Malted Barley, Raisins, Candi Sugar and Sour Cherries, this beer is fully fermented before being placed in Bourbon barrels where the beer ages for one year with the Sour Cherries and the wild Brettanomyces yeast that we inoculate the barrels with. One of the most complex and unique beers we make each year.

Wood- and Barrel-Aged Sour Beer

A wood- or barrel-aged sour beer is any lager, ale or hybrid beer, either a traditional style or a unique experimental beer that has been aged for a period of time in a wooden barrel or in contact with wood and has developed a bacterial induced natural acidity. This beer is aged in wood with the intention of introducing the micro flora present in the wood. Sometimes wood aging is intended to impart the particularly unique character of the wood, but wood-aged is not necessarily synonymous with imparting wood-flavors. Wood character can be characterized as a complex blend of vanillin and unique wood character. Wood-derived character can also be characterized by flavors of the product that was in the barrel during prior use. These wood-derived flavors, if present in this style, can be very low in character and barely perceived or evident or assertive as wood-derived flavors. Any degree of woodderived flavors should be in balance with other beer character. Fruit and herb/spiced versions may take on the hue, flavors and aromas of added ingredients. Usually bacteria and "wild" yeasts fermentation contributes complex esters and results in a dry to very dry beer. Ultimately a balance of flavor, aroma and mouthfeel are sought with the marriage of acidity, complex esters, and new beer with wood and/or barrel flavors. Beers in this style may or may not have Brettanomyces character. Brewers when entering this category should specify type of barrel used and any other special treatment or ingredients used. Competition managers may create style subcategories to differentiate between high alcohol and low alcohol beers and very dark and lighter colored beer as well as for fruit beers and non-fruit beers. Competitions may develop guidelines requesting brewers to specify what kind of wood (new or used oak, other wood varieties). The brewer may be asked to explain the special nature (wood used, base beer style(s) and achieved character) of the beer.

  • Noyaux by Cascade Brewing - UNITED STATES

    8.94 ABV - IBU This NW style sour ale features blonds and triples aged on oak for 18 to 24 months, then additionally aged for 12 months on raspberries and apricot noyaux.

Wood- and Barrel-Aged Sour Beer

A wood- or barrel-aged sour beer is any lager, ale or hybrid beer, either a traditional style or a unique experimental beer that has been aged for a period of time in a wooden barrel or in contact with wood and has developed a bacterial induced natural acidity. This beer is aged in wood with the intention of introducing the micro flora present in the wood. Sometimes wood aging is intended to impart the particularly unique character of the wood, but wood-aged is not necessarily synonymous with imparting wood-flavors. Wood character can be characterized as a complex blend of vanillin and unique wood character. Wood-derived character can also be characterized by flavors of the product that was in the barrel during prior use. These wood-derived flavors, if present in this style, can be very low in character and barely perceived or evident or assertive as wood-derived flavors. Any degree of woodderived flavors should be in balance with other beer character. Fruit and herb/spiced versions may take on the hue, flavors and aromas of added ingredients. Usually bacteria and "wild" yeasts fermentation contributes complex esters and results in a dry to very dry beer. Ultimately a balance of flavor, aroma and mouthfeel are sought with the marriage of acidity, complex esters, and new beer with wood and/or barrel flavors. Beers in this style may or may not have Brettanomyces character. Brewers when entering this category should specify type of barrel used and any other special treatment or ingredients used. Competition managers may create style subcategories to differentiate between high alcohol and low alcohol beers and very dark and lighter colored beer as well as for fruit beers and non-fruit beers. Competitions may develop guidelines requesting brewers to specify what kind of wood (new or used oak, other wood varieties). The brewer may be asked to explain the special nature (wood used, base beer style(s) and achieved character) of the beer.

  • Sang Noir by Cascade Brewing - UNITED STATES

    9.80 ABV - IBU This deep, dark double red was aged over a year in Pinot and Whiskey barrels, then blended with a barrel of Bing cherries. This deep and rich NW double red is one of our most complex winter offerings.

Wood- and Barrel-Aged Sour Beer

A wood- or barrel-aged sour beer is any lager, ale or hybrid beer, either a traditional style or a unique experimental beer that has been aged for a period of time in a wooden barrel or in contact with wood and has developed a bacterial induced natural acidity. This beer is aged in wood with the intention of introducing the micro flora present in the wood. Sometimes wood aging is intended to impart the particularly unique character of the wood, but wood-aged is not necessarily synonymous with imparting wood-flavors. Wood character can be characterized as a complex blend of vanillin and unique wood character. Wood-derived character can also be characterized by flavors of the product that was in the barrel during prior use. These wood-derived flavors, if present in this style, can be very low in character and barely perceived or evident or assertive as wood-derived flavors. Any degree of woodderived flavors should be in balance with other beer character. Fruit and herb/spiced versions may take on the hue, flavors and aromas of added ingredients. Usually bacteria and "wild" yeasts fermentation contributes complex esters and results in a dry to very dry beer. Ultimately a balance of flavor, aroma and mouthfeel are sought with the marriage of acidity, complex esters, and new beer with wood and/or barrel flavors. Beers in this style may or may not have Brettanomyces character. Brewers when entering this category should specify type of barrel used and any other special treatment or ingredients used. Competition managers may create style subcategories to differentiate between high alcohol and low alcohol beers and very dark and lighter colored beer as well as for fruit beers and non-fruit beers. Competitions may develop guidelines requesting brewers to specify what kind of wood (new or used oak, other wood varieties). The brewer may be asked to explain the special nature (wood used, base beer style(s) and achieved character) of the beer.

  • Roja du Kriek by Jolly Pumpkin Artisan Ales - UNITED STATES

    7.20 ABV - IBU La Roja is brewed in the Flanders tradition. We blend this beer from oak barrels where the beer has been aging for 12 months or longer. We’ve added 10 lbs. of cherries and let this beer mature for additional time in the firkin. Truly an ale of grace and distinction. La Roja is a beer that we offer year round. Roja du Kriek is a beer that we made special for you at the Great Taste of the Midwest. Mahalo Plenty.

Wood- and Barrel-Aged Strong Beer

Any strong classic style or unique, experimental style of beer can be wood or barrel-aged for a period of time in a wooden barrel or in contact with wood. This beer is aged with the intention of imparting the particularly unique character of the wood and/or what has previously been in the barrel. New wood character can be characterized as a complex blend of vanillin and unique wood character but wood aged is not necessarily synonymous with imparting wood-flavors. Used sherry, rum, bourbon, scotch, port, wine and other barrels are often used, imparting complexity and uniqueness to beer. Ultimately a balance of flavor, aroma and mouthfeel are sought with the marriage of new beer with wood and/or barrel flavors. Primary character of the beer style may or may not be apparent. Sour wood-aged beer of any color is outlined in other categories. Beers in this style may or may not have Brettanomyces character. The brewer must explain the special nature of the beer to allow for accurate judging. Comments could include: type of wood used (new or old, oak or other wood type), type of barrel used (new, port/ whiskey/ wine/ sherry/ other), base beer style or achieved character. Beer entries not accompanied by this information will be at a disadvantage during judging.