Spiced Beer

Category 30. SPICED BEER

• Category intro: We use the common or culinary definitions of spices, herbs, and vegetables, not botanical or scientific ones. In general, spices are the dried seeds, seed pods, fruit, roots, bark, etc. of plants used for flavoring food. Herbs are leafy plants or parts of plants (leaves, flowers, petals, stalks) used for flavoring food. Vegetables are savory or less sweet edible plant products, used primarily for cooking or sometimes eating raw. Vegetables can include some botanical fruit. This category explicitly includes all culinary spices, herbs, and vegetables, as well as nuts (or anything with ‘nut’ in the name, including coconut), chile peppers, coffee, chocolate, spruce tips, rose hips, hibiscus, fruit peels/zest (but not juice), rhubarb, and the like. It does not include culinary fruit or grains. Flavorful fermentable sugars and syrups (e.g., agave nectar, maple syrup, molasses, sorghum, treacle, honey) or sweeteners (e.g., lactose) can be included only in combination with other allowable ingredients, and should not have a dominant character. Any combination of allowable ingredients may also be entered.

30A. Spice, Herb, or Vegetable Beer

Overall impression

• An appealing fusion of spices, herbs, or vegetables (SHVs) and beer, but still recognizable as beer. The SHV character should be evident but in balance with the beer, not so forward as to suggest an artificial product.

Vital statistics

Judging anchors

• Aroma: Varies by base style. The SHV character should be noticeable in the aroma; however, some SHVs (e.g., ginger, cinnamon, rosemary) have stronger aromas and are more distinctive than others (e.g., most vegetables) – allow for a range of SHV character and intensity from subtle to aggressive. Hop aroma may be lower than in the base style to better show the SHV character. The SHVs should add an extra complexity, but not be so prominent as to unbalance the resulting presentation.
• Appearance: Varies by base style and special ingredients. Lighter-colored beer may show distinctive ingredient colors, including in the head. Variable clarity, although haze is generally undesirable. Some ingredients may impact head retention.
• Flavor: Varies by base style. As with aroma, distinctive SHV flavors should be noticeable, and may range in intensity from subtle to aggressive. Some SHVs are inherently bitter and may result in a beer more bitter than the declared base style. Bitterness, hop and malt flavors, alcohol content, and fermentation byproducts, such as esters, should be appropriate for the base style, but be harmonious and balanced with the distinctive SHV flavors present.
• Mouthfeel: Varies by base style. SHVs may increase or decrease body. Some SHVs may add a bit of astringency, although a “raw” spice character is undesirable.

Context

• Comments: The description of the beer is critical for evaluation; judges should think more about the declared concept than trying to detect each individual ingredient. Balance, drinkability, and execution of the theme are the most important deciding factors.
• History: not extracted
• Characteristic ingredients: not extracted
• Style comparison: not extracted
• Entry instructions: The entrant must specify the type of spices, herbs, or vegetables used, but individual ingredients do not need to be specified if a well-known spice blend is used (e.g., apple pie spice, curry powder, chili powder). Entrant must specify a description of the beer, identifying either a Base Style or the ingredients, specs, or target character of the beer. A general description of the special nature of the beer can cover all the required items.

Commercial examples (as listed)

• Alesmith Speedway Stout, Elysian Avatar Jasmine IPA, Founders Breakfast Stout, Rogue Yellow Snow Pilsner, Traquair Jacobite Ale, Young’s Double Chocolate Stout

Tags

• specialty-beer, spice

30B. Autumn Seasonal Beer

Overall impression

• A malty, spiced beer that often has a moderately rich body and slightly warming finish suggesting a good accompaniment for the cool fall season, and often evocative of harvest or Thanksgiving traditions.

Vital statistics

Judging anchors

• Aroma: Malty, spicy, and balanced. A wide range is possible, as long as it evokes the harvest theme. The declared ingredients and concept set the expectation. Hops are often subtle. Alcohol is often present, but smooth and supportive. The components should be well-integrated, and create a coherent presentation. See Flavor section for spice, malt, sugar, and vegetable character.
• Appearance: Medium amber to coppery-brown; lighter versions are more common. Clear, if not opaque. Well-formed, persistent, off-white to tan head. Some versions with squashes will take on an unusual hue for beer, with orange-like hints.
• Flavor: Malty, spicy, and balanced. Allow for brewer creativity in meeting the theme objective. Warming or sweet spices common. Rich, toasty malty flavors are common, and may include caramel, toasted bread or pie crust, biscuit, or nut flavors. May include distinctive sugar flavors, like molasses, honey, or brown sugar. Flavor derived from squash-based vegetables are often elusive, often only providing a richer sweetness.
• Mouthfeel: Body is usually medium to full, and may be chewy. Moderately low to moderately high carbonation. Age character allowable. Warming alcohol allowable.

Context

• Comments: Using the sensory profile of products that suggest the harvest season, like pumpkin pie, apple pie, or candied yams, balanced with a supportive, often malty base beer. The description of the beer is critical for evaluation; judges should think more about the declared concept than trying to detect each individual ingredient. Balance, drinkability, and execution of the theme are the most important deciding factors.
• History: not extracted
• Characteristic ingredients: Spices are required, and often include those evocative of the fall, harvest, or Thanksgiving season (e.g., allspice, nutmeg, cinnamon, cloves, ginger) but any combination is possible and creativity is encouraged. Flavorful adjuncts are common (e.g., molasses, invert sugar, brown sugar, honey, maple syrup). Squash-type or gourd-type vegetables (most frequently pumpkin) are often used.
• Style comparison: not extracted
• Entry instructions: The entrant must specify the type of spices, herbs, or vegetables used; individual ingredients do not need to be specified if a well-known blend of spices is used (e.g., pumpkin pie spice). Entrant must specify a description of the beer, identifying either a Base Style or the ingredients, specs, or target character of the beer. A general description of the special nature of the beer can cover all the required items.

Commercial examples (as listed)

• Dogfish Head Punkin Ale, Elysian Punkuccino, Rogue Pumpkin Patch Ale, Schlafly Pumpkin Ale, UFO Pumpkin, Weyerbacher Imperial Pumpkin

Tags

• specialty-beer, spice

30C. Winter Seasonal Beer

Overall impression

• A stronger, darker, spiced beer that often has a rich body and warming finish suggesting a good accompaniment for the cold winter season.

Vital statistics

Judging anchors

• Aroma: Malty, spicy, fruity, and balanced. A wide range is possible, as long as it evokes the holiday theme. The declared ingredients and concept set the expectation. Fruit is often dark or dried in character. Hops are often subtle. Alcohol is often present, but smooth and supportive. Malty and sugary aromas tend to be greater in the balance, and support the spices. The components should be well-integrated, and create a coherent presentation. See Flavor section for spice, malt, sugar, and fruit character.
• Appearance: Medium amber to very dark brown; darker versions are more common. Clear, if not opaque. Usually clear, although darker versions may be virtually opaque. Well-formed, persistent, off-white to tan head.
• Flavor: Malty, spicy, fruity, and balanced. Allow for brewer creativity in meeting the theme objective. Warming or sweet spices common. Rich, sweet malty flavors are common, and may include caramel, toast, nutty, or chocolate flavors. May include dried fruit or dried fruit peel flavors such as raisin, plum, fig, cherry, orange peel, or lemon peel. May include distinctive sugar flavors, like molasses, honey, or brown sugar.
• Mouthfeel: Body is usually medium to full, often with a malty chewiness. Moderately low to moderately high carbonation. Age character allowable. Warming alcohol allowable.

Context

• Comments: Using the sensory profile of products that suggest the holiday season, such as Christmas cookies, gingerbread, English-type Christmas pudding, rum cakes, eggnog, evergreen trees, potpourri, or mulling spices, balanced with a supportive, often malty, warming, and darker base beer. The description of the beer is critical for evaluation; judges should think more about the declared concept than trying to detect each individual ingredient. Balance, drinkability, and execution of the theme are the most important deciding factors.
• History: The winter holiday season is a traditional time when old friends get together, where beer of a somewhat higher alcohol content and richness is served. Many breweries offer seasonal products that may be darker, stronger, spiced, or otherwise more characterful than their year-round beers. Spiced versions are an American or Belgian tradition, since English or German breweries traditionally do not use spices in their beer. Many American craft examples were inspired by Anchor Our Special Ale, first produced in 1975.
• Characteristic ingredients: Spices are required, and often include those evocative of the Christmas season (e.g., allspice, nutmeg, cinnamon, cloves, ginger) but any combination is possible and creativity is encouraged. Fruit peel (e.g., oranges, lemon) may be used, as may subtle additions of other fruits (often dried or dark fruit). Flavorful adjuncts are often used (e.g., molasses, treacle, invert sugar, brown sugar, honey, maple syrup). Usually ales, although strong dark lagers exist.
• Style comparison: not extracted
• Entry instructions: The entrant must specify the type of spices, sugars, fruits, or additional fermentables used; individual ingredients do not need to be specified if a well-known blend of spices is used (e.g., mulling spice). Entrant must specify a description of the beer, identifying either a Base Style or the ingredients, specs, or target character of the beer. A general description of the special nature of the beer can cover all the required items.

Commercial examples (as listed)

• Anchor Christmas Ale, Great Lakes Christmas Ale, Harpoon Winter Warmer, Rogue Santa’s Private Reserve, Schlafly Christmas Ale, Troeg’s The Mad Elf

Tags

• specialty-beer, spice

30D. Specialty Spice Beer

Overall impression

• An appealing combination of spices, herbs, or vegetables (SHVs), sugars, and beer, but still recognizable as beer. The SHV and sugar character should both be evident but in balance with the beer, not so forward as to suggest an artificial product.

Vital statistics

Judging anchors

• Aroma: Same as SHV Beer, except that some additional fermentables (e.g., honey, molasses) may add an aroma component. Whatever additional aroma component is present should be in balance with the SHV and the beer components, and be a pleasant combination.
• Appearance: Same as Spice, Herb, or Vegetable Beer.
• Flavor: Same as SHV Beer, except that some additional fermentables (e.g., honey, molasses) may add a flavor component. Whatever additional flavor component is present should be in balance with the SHV and the beer components, and be a pleasant combination. Added sugars should not have a raw, unfermented flavor. Some added sugars will have unfermentable elements that may provide a fuller and sweeter finish; fully fermentable sugars may thin out the finish.
• Mouthfeel: Same as SHV Beer, although depending on the type of sugar added, could increase or decrease the body.

Context

• Comments: If the additional fermentables or processes do not add a distinguishable character to the beer, enter it as one of the other (non-Specialty) Spiced Beer styles and omit a description of the extra ingredients or processes.
• History: not extracted
• Characteristic ingredients: not extracted
• Style comparison: not extracted
• Entry instructions: The entrant must specify the type of SHVs used, but individual ingredients do not need to be specified if a well-known spice blend is used (e.g., apple pie spice, curry powder, chili powder). The entrant must specify the type of additional ingredient (per the introduction) or special process employed. Entrant must specify a description of the beer, identifying either a Base Style or the ingredients, specs, or target character of the beer. A general description of the special nature of the beer can cover all the required items.

Commercial examples (as listed)

• New Belgium Honey Orange Tripel, Westbrook It’s Tiki Time

Tags

• specialty-beer, spice