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U.S. Open Categories

Hybrid Beer Styles

Category: American Cream Ale
A mild, pale, light-bodied ale, made using a warm fermentation (top or bottom) and cold lagering. Hop bitterness and flavor range from very low to low. Hop aroma is often absent. Sometimes referred to as cream ales, these beers are crisp and refreshing. Pale malt character predominates. Caramelized malt character should be absent. A fruity or estery aroma may be perceived. Diacetyl and chill haze should not be perceived. Sulfur character and/or sweet corn-like dimethylsulfide (DMS) should be extremely low or absent from this style of beer.

OG: 1.044-1.052
FG: 1.004-1.010
Alcohol by Weight (Volume):4.2-5.6%)
IBU: 10-22
Color SRM: 2-5

Category: American Wheat
Subcategory: Light American Wheat
This beer can be made using either ale or lager yeast. It can be brewed with 30 to 75 percent malted wheat, and hop rates may be low to medium. A fruity-estery aroma and flavor are typical but at low levels; however, phenolic, clove-like characteristics should not be perceived. Color is usually clear 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.

OG: 1.036-1.050
FG: 1.004-1.016
Alcohol by Volume: 3.8-5%
IBU: 10-35
Color SRM: 2-10

Subcategory: Dark American Wheat
This beer can be made using either ale or lager yeast. It can be brewed with 30 to 75 percent malted wheat, and hop rates may be low to medium. A fruity-estery aroma and flavor are typical but at low levels; however, phenolic, clove-like characteristics should not be perceived. Color is dark amber to dark brown, and the body should be light to medium in character. Roasted malts are optionally evident in aroma and flavor with a low level of roast malt astringency acceptable when appropriately balanced with malt sweetness. Roast malts may be evident as a cocoa/chocolate or caramel character. Aromatic toffee-like, caramel, or biscuit-like characters may be part of the overall flavor/aroma profile. 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. Chill haze is also acceptable.

OG: 1.036-1.050
FG: 1.004-1.016
Alcohol by Volume: 3.8-5%
IBU: 10-25
Color SRM : 9-22

Category American Hefeweizen
Subcategory: Light Hefeweizen
This beer can be made using either ale or lager yeast. It can be brewed with 30 to 75 percent malted wheat, and hop rates may be low to medium. Hop characters may be light to moderate in bitterness, flavor and aroma. Fruity-estery aroma and flavor are typical but at low levels; however, phenolic, clove-like characteristics should not be perceived. Color is usually straw to light amber, and the body should be light to medium in character. Diacetyl should not be perceived. Because this style is served with yeast the character should portray a full yeasty mouthfeel and appear hazy to very cloudy. Chill haze is also acceptable. Yeast flavor and aroma should be low to medium but not overpowering the balance and character of malt and hops. Brewer may indicate on the bottle whether the yeast should be intentionally roused or if they prefer that the entry be poured as quietly as possible.

OG: 1.036-1.056
FG: 1.006-1.018
Alcohol by Volume: 3.5-5.5%
IBU: 10-35
Color SRM: 4-10

Subcategory: Dark American Hefeweizen
This beer can be made using either ale or lager yeast. It can be brewed with 30 to 75 percent malted wheat, and hop rates may be low to medium. Fruity-estery aroma and flavor are typical but at low levels; however, phenolic, clove-like characteristics should not be perceived. Color is dark amber to dark brown, and the body should be light to medium in character. Roasted malts are optionally evident in aroma and flavor with a low level of roast malt astringency acceptable when appropriately balanced with malt sweetness. Roast malts may be evident as a cocoa/chocolate or caramel character. Aromatic toffee-like, caramel, or biscuit-like characters may be part of the overall flavor/aroma profile. Diacetyl should not be perceived. Because this style is intended to be served with yeast the character should portray a full yeasty mouthfeel and appear hazy to very cloudy. Chill haze is also acceptable. Yeast flavor and aroma should be low to medium but not overpowering the balance and character of malt and hops. Brewer may indicate on the bottle whether the yeast should be intentionally roused or if they prefer that the entry be poured as quietly as possible.

Original Gravity (ºPlato): 1.036-1.050 (9-12.5 ºPlato)
Apparent Extract/Final Gravity (ºPlato): 1.004-1.016 (1-4 ºPlato)
Alcohol by Weight (Volume): 3-4% (3.8-5%)
Bitterness (IBU): 10-25
Color SRM (EBC): 9-22 (18-44 EBC)

Category: Fruit/Vegetable Beer
Subcategory: Fruit Beer
Fruit beers are any beers using fruit or fruit extracts as an adjunct in any of 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. Beers containing a fruit (such as juniper berry) with herbal or spice qualities would be more appropriately entered in the herb and spice beer category. Beers containing pumpkin would be more appropriately entered in the pumpkin beer subcategory below. 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. To allow for accurate judging, the brewer must list what fruit(s) are used, and may also list a classic style of base beer, or any other ingredients or processes used (for example, bacterial or Brettanomyces fermentation). Beer entries not accompanied by this information may be at a disadvantage during judging.

OG: 1.030-1.110
FG: 1.006-1.030
Alcohol by Volume: 2.5-12%
IBU: 5-70
Color SRM: 5-50

Subcategory: Fruit Wheat Beer
Fruit wheat beers are any classic light wheat beers (see subcategories 2a and 3a above) using fruit or fruit extracts as an adjunct in either primary or secondary fermentation, providing obvious (ranging from subtle to intense), yet harmonious, fruit qualities. Fruit qualities should not be overpowered by hop character. Beers containing a fruit (such as juniper berry) with herbal or spice qualities would be more appropriately entered in the herb and spice beer category. Beers containing pumpkin would be more appropriately entered in the pumpkin beer subcategory below. 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. To allow for accurate judging, the brewer must list what fruits are used, may indicate whether the base wheat beer is to be served with or without yeast, and may list any other ingredients or processes used (for example, bacterial or Brettanomyces fermentation). Beer entries not accompanied by this information may be at a disadvantage during judging.

OG: 1.036-1.056
FG: 1.004-1.018
Alcohol by Volume: 3.8-5%
IBU: 10-35
Color SRM: 2-10

Subcategory: Vegetable Beer
Vegetable beers are any beers using vegetables as an adjunct in either the mash, kettle, primary or secondary fermentation, providing obvious (ranging from subtle to intense), yet harmonious, qualities. Vegetable qualities should not be overpowered by hop character. Beers containing a vegetable (such as chili peppers) with herbal or spice qualities would be more appropriately entered in the herb and spice beer category. Beers containing pumpkin would be more appropriately entered in the pumpkin beer subcategory below. Clear or hazy beer is acceptable in appearance. To allow for accurate judging, the brewer should list what vegetables are used, and may also list a classic style of base beer, or any other ingredients or processes used. Beer entries not accompanied by this information may be at a disadvantage during judging.

OG: 1.030-1.110
FG: 1.006-1.030 (1.5-7.5 ºPlato)
Alcohol by Volume: 2.5-12%
IBU: 5-70
Color SRM: 5-50

Category: Pumpkin Beer
Pumpkin beers are any beers using pumpkins (Cucurbito pepo) as an adjunct in either mash, kettle, primary or secondary fermentation, providing obvious (ranging from subtle to intense), yet harmonious, qualities. Pumpkin qualities should not be overpowered by hop character. Entries in this subcategory may or may not be spiced or flavored with other ingredients. To allow for accurate judging, the brewer may list a classic style of base beer, and/or any other ingredients or processes used. Beer entries not accompanied by this information may be at a disadvantage during judging.

OG: 1.030-1.110
FG: 1.006-1.030
Alcohol by Volume: 2.5-12%
IBU: 5-70
Color SRM: 5-50

Category: Herb and Spice Beer
Herb and spice beers use herbs or spices (derived from roots, seeds, fruits, vegetable, flowers, etc.) other than or in addition to hops to create a distinct (ranging from subtle to intense) character, although individual characters of herbs and/or spices used may not always be identifiable. Underhopping often, but not always, allows the spice or herb to contribute to the flavor profile. Positive evaluations are significantly based on perceived balance of flavors. The brewer should list what herbs and/or spices are used, and may also list a classic style of base beer, to allow for accurate judging. Beer entries not accompanied by this information may be at a disadvantage during judging.

OG: 1.030-1.110
FG: 1.006-1.030
Alcohol by Volume: 2.5-12%
IBU: 5-70
Color SRM: 5-50

Category: Chocolate/Cocoa Beer
Chocolate beers use “dark” chocolate or cocoa in any of its forms other than or in addition to hops to create a distinct (ranging from subtle to intense) character. Underhopping allows chocolate to contribute to the flavor profile while not becoming excessively bitter. Beers made with white chocolate should not be entered into this category. The brewer should list the classic or experimental style of the base beer, to allow for accurate judging. Beer entries not accompanied by this information may be at a disadvantage during judging.

OG: 1.030-1.110
FG: 1.006-1.030
Alcohol by Volume: 2.5-12%
IBU: 15-40
Color SRM: 15-50

7. Christmas/Winter Specialty Spiced Beer

8. Coffee Flavored Beer

9. American Rye Beer
10. Specialty Honey Lager or Ale

11. Wood- and Barrel-Aged Beer

14. Smoke Beer

Lager Beer Styles

15. German-Style Pilsener

16. Bohemian-Style Pilsener

17. Münchner-Style Helles

18. European-Style Pilsener
19. Dortmunder/European-Style Export

20. American-Style Light Lager

21. American-Style Lager
22. American-Style Premium Lager

25. American-Style Malt Liquor
26. American-Style Pilsener