Specialty Beer

Category 34. SPECIALTY BEER

• Category intro: While there are many Specialty-Type Beers in these guidelines, the Specialty Beer style category is intended for those beers that do not fit anywhere else. Please check each previous Specialty-Type category before entering a beer in one of these styles.

34A. Commercial Specialty Beer

Overall impression

• Based on declared beer.

Vital statistics

Judging anchors

• Aroma: Based on declared beer.
• Appearance: Based on declared beer.
• Flavor: Based on declared beer.
• Mouthfeel: Based on declared beer.

Context

• Comments: Intended as a catch-all location for specific beers that are based on unique commercial examples that don’t fit existing styles. Past versions of the Style Guidelines included a Belgian Specialty Ale style; this style fits that general purpose, as well as allowing non-Belgian entries of similar intent.
• History: not extracted
• Characteristic ingredients: not extracted
• Style comparison: not extracted
• Entry instructions: The entrant must specify the name of the commercial beer, specifications (vital statistics) for the beer, and either a brief sensory description or a list of ingredients used in making the beer. Without this information, judges who are unfamiliar with the beer will have no basis for comparison.

Commercial examples (as listed)

• Orval, La Chouffe

Tags

• specialty-beer

34B. Mixed-Style Beer

Overall impression

• Based on the declared Base Styles, methods, and ingredients. As with all Specialty-Type Beers, the resulting combination of beer styles needs to be harmonious and balanced, and be pleasant to drink.

Vital statistics

Judging anchors

• Aroma: Based on the declared Base Styles.
• Appearance: Based on the declared Base Styles.
• Flavor: Based on the declared Base Styles.
• Mouthfeel: Based on the declared Base Styles.

Context

• Comments: See preamble for intent.
• History: not extracted
• Characteristic ingredients: not extracted
• Style comparison: not extracted
• Entry instructions: The entrant must specify the Base Style or Styles being used, and any special ingredients, processes, or variations involved. The entrant may provide an additional description of the sensory profile of the beer or the vital statistics of the resulting beer.

Commercial examples (as listed)

• Birrificio Italiano Tipopils, Firestone Walker Pivo Pils, Jack’s Abby Hoponius Union, Ommegang Helles Superior

Tags

• specialty-beer

34C. Experimental Beer

Overall impression

• Varies, but should be a unique experience.

Vital statistics

Judging anchors

• Aroma: Varies.
• Appearance: Varies.
• Flavor: Varies.
• Mouthfeel: Varies.

Context

• Comments: This style cannot represent a well-known commercial beer (otherwise it would be a Commercial Specialty Beer) and cannot fit into any other existing Specialty-Type Beer style (including those within this major category).
• History: not extracted
• Characteristic ingredients: not extracted
• Style comparison: not extracted
• Entry instructions: The entrant must specify the special nature of the experimental beer, including the special ingredients or processes that make it not fit elsewhere in the guidelines. The entrant must provide vital statistics for the beer, and either a brief sensory description or a list of ingredients used in making the beer. Without this information, judges will have no basis for evaluation.

Commercial examples (as listed)

• None

Tags

• specialty-beer

X1. Dorada Pampeana

Overall impression

• not extracted

Vital statistics

Judging anchors

• Aroma: aroma dulce maltoso ligero a moderado. Es aceptable el aroma frutal bajo a moderado. Debe tener aroma a lúpulo bajo a medio. Sin diacetilo.
• Appearance: Light yellow to deep gold color. Clear to brilliant. Low to medium head with good retention.
• Flavor: Initial soft malty sweetness. Caramel flavors typically are absent. Mild to moderate hop flavor (usually Cascade), but should not be aggressive. Low to moderate hop bitterness, the balance is normally towards the malt. Half-dry to something sweet finish. No diacetyl.
• Mouthfeel: Medium-light to medium body. Medium to high carbonation. Smooth without harsh bitterness or astringency.

Context

• Comments: It is difficult to achieve the balance.
• History: At the beginning Argentine homebrewers were very limited: there weren´t extract, they could use only pils malt, Cascade hops and dry yeast, commonly Nottingham, Windsor or Safale. With these ingredients, Argentine brewers developed a specific version of Blond Ale, named Dorada Pampeana.
• Characteristic ingredients: not extracted
• Style comparison: not extracted
• Entry instructions: none

Commercial examples (as listed)

• not extracted

Tags

• south-america

X2. IPA Argenta

Overall impression

• A decidedly hoppy and bitter, refreshing and moderately strong Argentine pale ale. The clue is drinkability without harshness and best balance.

Vital statistics

Judging anchors

• Aroma: Intenso aroma a lúpulo con carácter floral y cítrico, derivado de los lúpulos argentinos. Muchas versiones tienen dry-hopping, lo que otorga un carácter a hierba adicional, aunque esto no es requerido. Puede hallarse dulzura límpida a malta e inclusive algo de caramelo, pero con menor tenor que en las Ipas inglesas. Un carácter frutal leve de los ésteres es aceptable, al igual que toques fenólicos producto de la fermentación del trigo, que nunca deben ser dominantes y solo deben agregar complejidad. De todos modos, el carácter relativmente neutro de la fermentación es lo más usual. Puede notarse algo de alcohol en las versiones más fuertes. Sin DMS. El diacetil es un demérito importante en esta cerveza ya que apaga el lúpulo, por lo que nunca debe estar presente.
• Appearance: Color ranges from medium gold to medium reddish copper; some versions can have an orange-ish tint. Should be clear, although unfiltered dry-hopped versions or with unmalted wheat may be little hazy. Good head stand, persistent.
• Flavor: Hop flavor is medium to high, and should reflect an Argentine hop character: citrusy, grapefruit and tangerine peel must be dominant. May have some floral character like orange blossoms, or herbal and resinous, although it is less common and should only add complexity. Medium-high to very high hop bitterness, although the malt backbone will support the strong hop character and provide the best balance. Malt flavor should be low to medium, and is generally clean and malty sweet although some caramel or spicy flavors from wheat, malted or unmalted, are acceptable at low levels. No diacetyl. Low fruitiness is acceptable but not required. The bitterness may linger into the aftertaste but should not be harsh. Medium-dry to dry finish, refreshing. Some clean alcohol flavor can be noted in stronger versions.
• Mouthfeel: Medium-light to medium-bodied mouthfeel without hop-derived astringency, although moderate to medium-high carbonation can combine with wheat to render an overall dry sensation in the presence of malt sweetness. Some smooth alcohol warming can and should be sensed in stronger (but not all) versions. Body is generally less than in English counterparts, and more dry than American counterparts.

Context

• Comments: not extracted
• History: An Argentine version of the historical English style, developed in 2013 from Somos Cerveceros Association meetings, when its distinctive characteristics were defined. Different from an American IPA in that it is brewed with wheat and using Argentine hops, with its unique flavor and aroma characteristic. Based on a citrus (from Argentine hop) and wheat pairing idea, like in a Witbier. Low amounts of wheat are similar to a Kölsch grist, as is some fruitiness from fermentation.
• Characteristic ingredients: not extracted
• Style comparison: not extracted
• Entry instructions: none

Commercial examples (as listed)

• Antares Ipa Argenta, Kerze Ipa Argenta.

Tags

• south-america

X3. Italian Grape Ale

Overall impression

• A sometimes refreshing, sometimes more complex Italian ale characterized by different varieties of grapes.

Vital statistics

Judging anchors

• Aroma: Aromatic characteristics of a particular grape have to be noticeable but do should not overpower the other aromas. The grape character should be pleasant and should not have defects such as oxidation. Malt character is usually restrained and should not exhibit a roasty, stout-like profile. Hop aroma (floral, earthy) can range from medium-low to absent. Some examples can have a low wild character described as barnyard, earthy, goaty but should not be as intense as in a lambic/fruit lambic. No diacetyl.
• Appearance: Color can range from light gold to copper but some examples can be brown. Reddish/ruby color is usually due to the use of red grape varieties. White to reddish head with generally a medium low retention. Clarity is generally good but some cloudiness may be present.
• Flavor: As with aroma, grape character (must or wine-like) must be present and may range from medium-low to medium-high intensity. Varieties of grape can contribute differently on the flavor profile: in general stone/tropical fruit flavors (peach, pear, apricot, pineapple) can come from white grapes and red fruit flavors (e.g., cherry, strawberry) from red grape varieties. Further fruity character of fermentative origin is also common. Different kinds of special malts can be used but should be supportive and balanced, not so prominent as to overshadow the base beer. Strong roasted and/or chocolate character is inappropriate. Light sour notes, due to the use of grape, are common and may help to improve the drinkability but should not be prominent as in Sour ale/Lambic or similar. Oak flavors, along with some barnyard, earthy, goaty notes can be present but should not be predominant. Bitterness and hop flavors are low. Diacetyl is absent
• Mouthfeel: Medium-high carbonation improves the perception of aroma. Body is generally from low to medium and some acidity can contribute to increase the perception of dryness. Strong examples can show some warming but without being hot or solventy.

Context

• Comments: not extracted
• History: Initially brewed at Birrificio Montegioco and Birrificio Barley in 2006-2007, Italian Grape Ale (IGA) is now produced by many Italian craft breweries. It’s also becoming popular in US and other wine countries. It represents a communion between beer and wine promoted to the large local availability of different varieties of grapes across the country. They can be an expression of territory, biodiversity and creativity of the brewer. Normally seen as a specialty beer in the range of products of the brewery.
• Characteristic ingredients: not extracted
• Style comparison: Similar to Fruit Beer but evolved as a standalone style due to the abundance of grapes varieties in Italy.
• Entry instructions: none

Commercial examples (as listed)

• Montegioco Open Mind, Birrificio Barley BB5-10, Birrificio del Forte Il Tralcio, Viess Beer al mosto di gewurtztraminer, CRAK IGA Cabernet, Birrificio Apuano Ninkasi, Luppolajo Mons Rubus

Tags

• Specialty-beer, Fruit

X4. Catharina Sour

Overall impression

• A refreshing fruited sour wheat beer with a vibrant fruit character and a clean lactic acidity. The restrained alcohol, light body, elevated carbonation, and lack of perceived bitterness allows the fresh fruit to be highlighted. The fruit is often, but not always, tropical in nature.

Vital statistics

Judging anchors

• Aroma: Médio à alto caráter de fruta, reconhecível e identificável de forma imediata. Uma acidez lática limpa de intensidade baixa à media que complementa a fruta. Malte tipicamente neutro, mas pode apresentar notas de pão e grãos em caráter de apoio. Fermentação limpa sem caráter de levedura selvagem ou funky. Sem aroma de lúpulo. Sem álcool agressivo. Especiarias, ervas e vegetais devem complementar a fruta se estiverem presentes.
• Appearance: Color is often fairly pale – straw to gold. Medium to high white head with fair to good retention. The color of the beer and head can also take on the color of the fruit. Clarity can be quite clear to hazy. Effervescent.
• Flavor: Medium to high fresh fruit flavor dominates, with a supportive but noticeable, low to medium-high clean lactic sourness. The fruit should have a fresh character, not seeming cooked, jam-like, or artificial. The malt is often absent, but if present can have a low grainy or bready quality that never competes with the fruit or sourness. Hop bitterness below sensory threshold. Dry finish with a clean, tart, and fruity aftertaste. No hop flavor, acetic notes, diacetyl, or funky Brett flavors. Spices, Herbs, and Vegetables are optional in support of the fruit.
• Mouthfeel: Low to medium-low body. Medium to high carbonation. No alcohol warmth. Low to medium-high acidity without being aggressively sour or astringent.

Context

• Comments: Best consumed fresh. The acidity may make the beer seem drier and lighter in body than the final gravity might suggest. Berliner Weisse beers with fruit should be entered as 29A Fruit Beer.
• History: Individual examples existed under different names previously in Brazil, but the style became popular under this name after it was formally defined in 2015 during a workshop between craft brewers and homebrewers in the Brazilian state of Santa Catarina. Featuring local ingredients well-suited to the warm climate, the style has spread to other states within Brazil and elsewhere, and is a very popular modern style in South America – both commercially and in homebrew competitions.
• Characteristic ingredients: not extracted
• Style comparison: Like a stronger Berliner Weisse, but with fresh fruit and no Brett. Less sour than Lambic and Gueuze, and without Brett character. As of the 2021 Guidelines, similar beer could be entered in the broader 28C Wild Specialty Beer style.
• Entry instructions: none

Commercial examples (as listed)

• Armada Daenerys, Blumenau Catharina Sour Pêssego, Istepô Goiabêra, Itajahy Catharina Araçá Sour, Liffey Coroa Real, UNIKA Tangerina Clemenules

Tags

• craft-style, south-america, fruit, sour, specialty-beer

X5. New Zealand Pilsner

Overall impression

• A pale, dry, golden-colored, cleanly-fermented beer showcasing the characteristic tropical, citrusy, fruity, grassy New Zealand-type hops. Medium body, soft mouthfeel, and smooth palate and finish, with a neutral to bready malt base provide the support for this very drinkable, refreshing, hop-forward beer.

Vital statistics

Judging anchors

• Aroma: Medium to high hop aroma reflective of modern New World hop varieties, often showcasing tropical fruit, citrus (lime, white grapefruit), gooseberry, honeydew melon, with a light green bell pepper or grassy aspect. Medium-low to medium malt in support, with a neutral to bready-crackery quality. Very low DMS acceptable but not required. Neutral, clean yeast character, optionally with a very light sulfury quality. The hop character should be most prominent in the balance, but some malt character must be evident.
• Appearance: Straw to deep gold in color, but most examples are yellow-gold. Generally quite clear to brilliant clarity; haziness is a fault. Creamy, long-lasting white head.
• Flavor: Medium to high hop bitterness, cleanly bitter not harsh, most prominent in the balance and lasting into the aftertaste. Medium to high hop flavor with similar characteristics as the aroma (tropical, citrus, gooseberry, melon, grass). Medium to medium-low malt flavor, grainy-sweet, bready, or crackery. Clean fermentation profile (fermentation esters are a fault). Dry to off-dry with a clean, smooth finish and bitter but not harsh aftertaste. The malt may suggest an impression of sweetness but the beer should not be literally sweet. The finish may be dry but not seem crisp or biting. The balance should always be bitter, but the malt flavor must be noticeable.
• Mouthfeel: Medium to medium-light body. Medium to medium-high carbonation. Smoothness is the most prominent impression. Never harsh nor astringent.

Context

• Comments: The hop aromatics often have a similar quality as many New Zealand Sauvignon Blanc wines, with tropical fruit, grassy, melon, and lime aromatics. Often brewed as a hybrid style in New Zealand using a neutral ale yeast at cool temperatures. Limiting the sulfur content of the finished product is important since it can clash with the hop character.
• History: Largely defined by the original created at Emerson’s Brewery in the mid-1990s, New Zealand Pilsner has expanded in character as the varieties of New Zealand hops have expanded in number and popularity.
• Characteristic ingredients: not extracted
• Style comparison: Compared to a German Pils, not as crisp and dry in the finish with a softer, maltier presentation and a fuller body. Compared to a Czech Premium Pale Lager, less malt complexity, a cleaner fermentation. Similar in balance to a Kolsch or British Golden Ale, but with a hoppier aroma. Compared to any of these German styles, showcasing New Zealand hop varieties with tropical, citrusy, fruity, grassy characteristics, often with a white wine-like character. Should not be as hoppy or bitter in balance as an IPA.
• Entry instructions: none

Commercial examples (as listed)

• Croucher New Zealand Pilsner, Emerson’s Pilsner, Liberty Halo Pilsner, Panhead Port Road Pilsner, Sawmill Pilsner, Tuatara Mot Eureka

Tags

• bitter, pale-color, standard-strength, bottom-fermented, hoppy, pilsner-family, lagered, craft-style, pacific