2006 Brewing Challenge

2006 Brewing Challenge

Guidelines for Entrants

Venue: The judging will be conducted at The Country Brewer Head Office at 1 / 148 Toongabbie Rd, Girraween over the course of 3 weeks. Results will be posted 31^st July, 2006

Entry Fees: A fee of $8 per entry must be paid at the time of lodgement either by cash, credit/eftpos cards or cheque/money order made payable to “The Country Brewer”. Maximum of one entry per class per entrant will be enforced.

Bottles: Entries should contain no less than 500ml. Ie: 1 x 750, 1 x 500ml or greater, or 2 x stubbie size bottles. All styles of bottles will be accepted (glass, screw top, roll top, PET etc.)

Judging: All judging will be conducted under the head Stewards supervision by the blind taste method and will be carried out by experienced judges appointed by the Head Steward. The judges decision is final and no correspondence will be entered into under any circumstances.

Awards: Prizes will be awarded for First, Second & Third place in each class as following:-

1^st Place Country Brewer Prize Pack Valued at $65 + Certificate

2^nd Place 1 x TCB Wetpak + 1 x Wal’s Concentate + Certificate

3^rd Place 1 x Xtract 3kg Concentate + Certificate

The Grand Champion title will be awarded to the entrant achieving the highest score across all classes. They will receive:-

$500 credit

Credit Conditions: Credits can be redeemed at any Country Brewer store for any stock lines only. Credits can not be redeemed for cash. Credits will be entered on the TCB networked computers against the winners name and are not transferrable. Country or interstate winners who redeem credits will incur freight costs.

Entries Close: 4pm Saturday 8^th July, 2006.

Judging: Throughout July ,2006.

Head Steward: Shawn Miles

Entry Fee $8 (incl G.S.T.) each entry

**Maximum of one entry per class**

Consignment

Entries (securely packaged) should be consigned to: TCB Brewing Challenge, 2005

1 / 148 Toongabbie Rd, Girraween, NSW, 2145

Alternatively, entries fully packaged containing entry forms & fees, may be lodged at any Country Brewer store.

Competition Classes, Categories and Styles
Class 1	Class 4	Class 7	Class 10
Low Alcohol <3.5%	Dark Ale	Pale European Lager	Wheat
Styles	Styles	Styles	Styles
Australian Light	Aust Old/Dark	Helles	Weizen
American Light	English Brown	Dortmunder Export	Dunkelweizen
Scottish Light 60/-	American Brown	Bohemian Pilsner	Weizenbock
English Mild	Robust Porter	Northern German Pilsner	Australian
English Ordinary Bitter	Brown Porter	Southern German Pilsner	American
(Any style to guides <3.5%)	Scottish Export 80/-
Class 2	Class 5	Class 8	Class 11
Pale Ale	Stronge Ale	Dark Lager	Other Lager
Styles	Styles	Styles	Styles
Aust. Pale/Draught	English Strong	Vienna	Australian
English Pale	India Pale Ale	Munich Dunkel	Premium Australian
American Pale	Strong Scotch Ale	Schwarzbier	Mexican
Californian (steam)	Imperial Stout	Oktoberfest / Marzen	American Pilsner
Kolsch	Barley Wine		Australian Pilsner
Irish Red Ale
Scottish 60/-
Class 3	Class 6	Class 9
Bitter Ale	Stout	Strong Lager
Styles	Styles	Styles
Aust. Bitter	Dry – Classic Irish	Traditional Bock
English Special Bitter	Sweet – Milk/Cream	Dopplebock
English Ordinary Bitter	Oatmeal	Helles / Maibock
	Foreign Extra	Strong Pale Lager

Low Alcohol

Australian light

Aroma: Low to medium hop aroma. Fruity, yeasty character may be evident.

Appearance: Pale gold to golden

Flavor: Low to medium bitterness. Fruity esters acceptable. Can contain low amounts of diacetyl

Mouthfeel: Light to medium body. Well carbonated

Overall Impression: Fruity, delicate dry to sweet finish with a low to medium bitterness and hop character

Vital Statistics: IBUs: 20-40, SRM: 4-11, ABV: <3.5%)

American Light

Aroma: Little to no malt aroma. Hop aroma may range from none to light, flowery hop presence. Slight fruity aromas from yeast and hop varieties used may exist, as well as perceptible levels of green apples due to acetaldehyde. No diacetyl.

Appearance: Very pale straw to pale gold color. White head. Very clear.

Flavor: Crisp and dry flavor with some low levels of sweetness. Hop flavor ranges from none to low levels. Hop bitterness at low to medium level. Balance may vary from slightly malty to slightly bitter, but is relatively close to even. High levels of carbonation may provide a slight acidity or dry "sting." No diacetyl. No fruitiness.

Mouthfeel: Very light body Very well carbonated with slight carbonic bite on the tongue.

Overall Impression: Very refreshing and thirst quenching.

Vital Statistics: IBUs: 8-22, SRM: 2-8, ABV: > 3.5%

Scottish Light 60/-

Aroma: Malt is evident; some examples have a low level of hop aroma. Fruitiness low to none. A very faint smoky and/or toasty/roasty characteristic sometimes present. May have some diacetyl.

Appearance: Amber to dark brown. Often have a creamy, long-lasting head.

Flavor: Malt-dominated flavor, with subdued esters and just enough hop bitterness to prevent the beer from being cloyingly sweet. A very slight toasty, roasty and/or chocolate-like character is sometimes present. Caramel flavor from crystal malt medium to none. May have some diacetyl.

Mouthfeel: Creamy, with low carbonation. Body is medium-light, but full

Overall Impression: Cleanly malty, with perhaps a faint touch of smoke and few esters.

English Mild

Aroma: Slight mild malt/brown malt aroma, with some fruitiness. No hop aroma.

Appearance: Medium to dark brown or mahogany color. May have very little head due to low carbonation.

Flavor: Malty, though not roasty, with a lightly nutty character. Flavors may include: vinous, licorice, plum or raisin, or chocolate. Usually fairly well balanced, though some are sweetly malt-oriented.

Mouthfeel: Light to medium body. Low carbonation and relatively high residual sweetness contribute to a full mouthfeel

Overall Impression: A light-flavored, malt-accented beer that is readily suited to drinking in quantity.

Vital Statistics: OG: 1.030-1.038, FG: 1.008-1.013, IBUs: 10-20, SRM: 10-25, ABV: 2.5-4.0%

English Ordinary Bitter

Aroma: Hop aroma can range from moderate to none. Diacetyl and caramel aromas also moderate to none. Should have mild to moderate fruitiness. The best examples have some malt aroma.

Appearance: Medium gold to medium copper-brown. May have very little head

Flavor: Medium to high bitterness. May or may not have hop flavor, diacetyl and fruitiness. Crystal malt flavor very common. Balance varies from even to decidedly bitter, although the bitterness should not completely overpower the malt flavor.

Mouthfeel: Light to medium-light body. Carbonation low

Overall Impression: Low gravity, low alcohol levels and low carbonation make this an easy-drinking beer.

Vital Statistics: OG: 1.030-1.038, FG: 1.008-1.013, IBUs: 20-40, SRM: 6-14, ABV: 3-3.8%

2 - Pale Ale

Australian Pale/Draught

Aroma: Low to medium hop aroma. Fruity, yeasty character may be evident.

Appearance: Pale gold to golden

Flavor: Low to medium bitterness. Fruity esters acceptable. Can contain low amounts of diacetyl

Mouthfeel: Light to medium body. Well carbonated

Overall Impression: Fruity, delicate dry to sweet finish with a low to medium bitterness and hop character

Vital Statistics: OG: 1.045-1.056, FG: 1.010-1.015, IBUs: 20-40, SRM: 4-11, ABV: 4.5-5.7%

American Pale Ale

Aroma: Usually moderate to strong hop aroma from dry hopping or late kettle additions of American hop varieties. Citrusy hop aroma very common. Esters vary from low to high. Diacetyl moderate to none.

Appearance: Pale golden to amber.

Flavor: Often moderate to high hop flavor. Citrusy hop flavor very common (such as from Cascades), but also other American hop variety flavors are found. Malt flavor moderate relative to aggressive hop flavor and bitterness. Balance towards bitterness. Caramel flavor is usually restrained. Diacetyl moderate to none.

Mouthfeel: Many are rather light, refreshing and more highly carbonated than many other styles, but body can reach medium.

Overall Impression: Should be refreshing.

Vital Statistics: OG: 1.045-1.056, FG: 1.010-1.015, IBUs: 20-40, SRM: 4-11, ABV: 4.5-5.7%

Kolsch-Style Ale

Aroma: Light hop aroma, German noble or Czech Saaz hops, giving a light fruitiness. Maltiness none to low. No diacetyl, as this is a lagered beer resulting in a clean finish with just a hint of fruitiness from primary fermentation at ale temperatures.

Appearance: Very pale to light gold. Very clear/brilliant. White head lingers

Flavor: Soft, rounded palate; light hop fruitiness and a delicate dryness to slight sweetness in the finish. No diacetyl. Medium-low bitterness. Balanced toward bitterness but malt character should not be completely overshadowed.

Mouthfeel: Light side of medium body. Medium carbonation. Smooth, crisp

Overall Impression: A delicately balanced beer with just a hint of flavor/aroma hops and fruitiness that finishes dry to slightly sweet with a crisply refreshing bitterness over a base of smooth, rounded Pils malt flavor.

Vital Statistics: OG: 1.040-1.048, FG: 1.008-1.013, IBUs: 16-30, SRM: 3.5-5, ABV: 4.0-5.0%

English Pale Ale

Aroma: Hop aroma high to none. Diacetyl and caramel aroma moderate to none. Moderate fruitiness. Malt aroma apparent.

Appearance: Copper to dark amber-brown. May have very little head.

Flavor: Malt flavors evident. Crystal malt flavor common. Hop flavor ranges from low to strong. Diacetyl and fruitiness moderate to none. Balance varies from even to quite bitter, although malt flavor should not be completely overpowered.

Mouthfeel: Medium to medium-full body. Carbonation low, although bottled pale ales tend to have moderate carbonation. Warming from alcohol may be noticeable, but should not be strong.

Overall Impression: A solidly flavored beer both in terms of malt and hops. More evident malt and hop flavors than in a special bitter.

3 – Bitter Ale

Australian Bitter

Aroma: Little to no hop aroma. Slightly fruity aromas may be detected. No diacetyl

Appearance: Colour pale gold to gold. Carbonation medium. Clear with white head.

Flavor: Crisp clean flavoured. Low to low medium bitterness. Balance may tend towards bitterness but can be relatively even. No diacetyl. Finish tending dry

Mouthfeel: Light to medium. Medium carbonation.

Overall Impression: A clean flavoured beer. Lighter in hop character than most styles of bitter.

Vital Statistics: OG: 1.035-1.050, FG: 1.006-1.012, IBUs: 20-30, SRM: 3-6, ABV: 4-5.3%

English Ordinary Bitter

Aroma: Hop aroma can range from moderate to none. Diacetyl and caramel aromas also moderate to none. Should have mild to moderate fruitiness. The best examples have some malt aroma.

Appearance: Medium gold to medium copper-brown. May have very little head

Mouthfeel: Light to medium-light body. Carbonation low

Overall Impression: Low gravity, low alcohol levels and low carbonation make this an easy-drinking beer.

Vital Statistics: OG: 1.030-1.038, FG: 1.008-1.013, IBUs: 20-40, SRM: 6-14, ABV: 3-3.8%

Special or Best Bitter

Aroma: Hop aroma can range from high to none. Diacetyl and caramel aroma moderate to none. Moderate fruitiness. The best examples have some malt aroma.

Appearance: Medium gold to medium copper-brown. low carbonation.

Flavor: Diacetyl and fruitiness moderate to none. Malt flavor apparent. Medium to high bitterness. Some crystal malt flavor and a moderate amount of hop flavor are common. Balance varies from even to decidedly bitter, although the bitterness should not completely overpower the malt flavor.

Mouthfeel: Medium-light to medium body. Carbonation low

Overall Impression: A flavorful, yet refreshing, session beer.

Vital Statistics: OG: 1.039-1.045, FG: 1.009-1.014, IBUs: 20-45, SRM: 6-14, ABV: 3.7-4.8%

4 – Dark Ale

Australian Old / Dark

Aroma: Mild malt. Low hop aroma. Esters low.

Appearance: Medium brown to black opaque. Low to medium carbonation

Flavor: Mild maltiness with low hop flavor and bitterness. Low esters, light roastiness can be evident. No diacetyl.

Mouthfeel: Medium body. Low to medium carbonation.

Overall Impression: Malt evident but evenly balanced by hop bitterness.

Vital Statistics: OG: 1.040-1.045, FG: 1.010-1.013, IBUs: 15-25, SRM: 20-35, ABV: 4.5-5.3%

English Brown Ale

Aroma: Restrained fruitiness; little to no hop aroma. May have a caramel aspect to the malt character.

Appearance: Dark golden to light brown color.

Flavor: Gentle to moderate sweetness, with a nutty character. Balance is nearly even, with hop flavor low to none. Some fruity esters should be present; low diacetyl is acceptable.

Mouthfeel: medium-light to medium body, with a dry finish.

Overall Impression: Drier and more hop-oriented that southern English brown ale, with a nutty character rather than caramel.

Vital Statistics: OG: 1.040-1.050, FG: 1.010-1.013, IBUs: 15-30, SRM: 12-30, ABV: 4-5.0%

Scottish Export 80/-

Aroma: Malt is evident; some examples have a low level of hop aroma. Fruitiness is low to none. A mild smoky and/or toasty/roasty character is sometimes present. May have some diacetyl.

Appearance: Amber to dark brown. Draught examples often have a creamy, long-lasting head.

Flavor: Malt-dominated flavor, with subdued esters and just enough hop bitterness to prevent the beer from being cloyingly sweet. A very slight toasty/roasty and/or chocolate-like character is sometimes present. Caramel flavor from crystal malt medium to none. May have some diacetyl.

Mouthfeel: Creamy, with low carbonation. Body is medium to medium-full.

Overall Impression: Cleanly malty, with perhaps a faint touch of smoke and few esters.

Vital Statistics: OG: 1.040-1.050, FG: 1.013-1.017, IBUs: 15-36, SRM: 10-19, ABV: 3.9 to 4.9%

Robust Porter

Aroma: Roast malt or grain aroma, often coffee-like or chocolate-like, should be evident. Hop aroma moderate to low. Fruity esters, and diacetyl, are moderate to none.

Appearance: Dark brown to black color, may be garnet-like. Clarity may be difficult to discern in such a dark beer. Head retention should be moderate to good.

Flavor: Malt flavor usually features coffee-like or chocolate-like roasty dryness. Overall flavor may finish from medium sweet to dry, depending on grist composition, hop bittering level, and attenuation. May have a sharp character from dark roasted grains. Hop flavor varies widely. Diacetyl moderate to none.

Mouthfeel: Medium to medium-full bodied. Low to moderate carbonation.

Overall Impression: A substantial dark ale with complex roasty malt, hop and fermentation characteristics.

Vital Statistics: OG: 1.050- 1.065, FG: 1.012-1.016, IBUs: 25-45, SRM: 30+, ABV: 4.8-6.0%

Brown Porter

Aroma: Malt aroma with mild roastiness should be evident. Hop aroma may be moderate to low. Esters and diacetyl may be moderate to none.

Appearance: Medium brown to dark brown in color. Clarity and head retention should be fair to good.

Flavor: Malt flavor will include mild to moderate roastiness. Hop flavor low to none. Hop bittering will vary the balance from slightly malty to slightly bitter. Diacetyl, and sourness or sharpness from dark grains, should be low to none.

Mouthfeel: Medium-light to medium bodied. Low to moderate carbonation.

Overall Impression: A fairly substantial dark ale with some roasty characteristics.

Vital Statistics: OG: 1.040-1.050, FG: 1.008-1.014, IBUs: 20-30, SRM: 20-35, ABV: 3.8-5.2%

5 – Strong Ale

India Pale Ale

Aroma: A prominent hop aroma of floral, grassy, or fruity characteristic typical. A caramel-like or toasty malt presence may also be noted, but may be at a low level. Fruitiness, either from esters or hops, may also be detected.

Appearance: Color ranges from medium gold to deep copper. Should be clear, although some haze at cold temperatures is acceptable.

Flavor: Hop flavor is medium to high, with an assertive hop bitterness. Malt flavor should be low to medium, but should be sufficient to support the hop aspect. Very low levels of diacetyl are acceptable, and fruitiness from the fermentation or hops should add to the overall complexity.

Mouthfeel: Smooth, medium-bodied mouthfeel without astringency, although it has moderate carbonation combine to render an overall dry sensation in the presence of malt sweetness.

Overall Impression: A decidedly hoppy, moderately strong pale ale.

Vital Statistics: OG: 1.050-1.075, FG: 1.012- 1.016, IBUs: 40-60+, SRM: 8-14 ABV: 5-7.8%

Strong Scotch Ale (Wee Heavy)

Aroma: Deeply malty, with caramel apparent. Roasty or even smoky secondary aromas may also be present, adding complexity. Moderate diacetyl character is also acceptable.

Appearance: Dark amber to dark brown color, often with ruby highlights.

Flavor: Intensely malty with kettle caramelization apparent. Hint of roasted malt or smoky flavor may be present, as may some buttery diacetyl or nutty character. Hop flavors are low, so malt impression should be dominant.

Mouthfeel: Full-bodied, with a thick, chewy viscosity. Alcoholic warmth should also be present.

Overall Impression: Rich and malty, reminiscent of a dessert. Complex secondary malt flavors prevent a one-dimensional impression.

Vital Statistics: OG: 1.072-1.088+, FG: 1.019-1.025+, IBUs: 20-40, SRM: 10-47, ABV: 6.9-8.5+

Russian Imperial Stout

Aroma: Fruity esters, reminiscent of dark fruit, merged with intense roastiness and maltiness. Hop aroma is usually also present.

Appearance: Very dark reddish-black color; opaque.

Flavor: Intensely fruity and malty, backed up by balancing roastiness and prominent hop bitterness and flavor. A "burnt currant" character may be present, along with a suggestion of cocoa or strong coffee. Alcoholic strength should be evident, along with a deep, complex malt flavor. The finish can vary from relatively dry to moderately sweet, usually with some lingering roastiness and warming character.

Mouthfeel: Very full-bodied and rich, with intense flavors and perceptible alcohol presence.

Overall Impression: An intensely flavorful beer. Roasty, fruity, and bittersweet, with a notable alcohol presence. Dark fruit melds with roasty, burnt, almost tar-like sensations.

Vital Statistics: OG: 1.075-1.095+, FG: 1.018-1.030+, IBUs: 50-90+, SRM: 20-40, ABV: 8-12+%

6 – Stout

Dry Stout

Aroma: Coffee-like roasted barley and roasted malt aromas are prominent. Esters low to medium. Diacetyl moderate to none. Hop aroma low to none.

Appearance: Deep garnet to black in color. A thick, creamy, long-lasting head is characteristic.

Flavor: Moderate acidity/sourness and sharpness rom roasted grains, and medium to high hop bitterness, provide a dry finish. Balancing factors may include some creaminess, moderate to low fruitiness, and medium to no diacetyl.

Mouthfeel: Medium-light to medium body, with a creamy character. Low to moderate carbonation.

Overall Impression: A very dark, roasty, bitter, creamy ale.

Vital Statistics: OG: 1.035-1.050, FG: 1.007-1.01,1 IBUs: 30-50, SRM: 35+, ABV: 3.2-5.5%

Sweet Stout

Aroma: Mild roasted grain aromas. Fruitiness can be low to high. Diacetyl medium to none. Hop aroma low to none.

Appearance: Very dark amber to black in color, which makes clarity essentially unimportant. Creamy head.

Flavor: Dark roasted grains and malts dominate the flavor as in dry stout, though there is medium to high sweetness. Hopping is moderate and tends to be lower than in dry stout, emphasizing malt sweetness.

Mouthfeel: Full-bodied and creamy. Carbonation low to moderate.

Overall Impression: A very dark, sweet, full-bodied, slightly roasty ale.

Vital Statistics: OG: 1.035-1.066, FG: 1.010-1.022, IBUs: 20-40, SRM: 35+, ABV: 3-5.6%

Oatmeal Stout

Aroma: Mild roasted grain aromas. Fruitiness should be low to medium. Diacetyl medium to none. Hop aroma low to none.

Appearance: Black in color. Thick creamy head. Dark color will likely obscure any clarity.

Flavor: Medium sweet to medium dry, with the complexity of dark roasted grains prominent. Medium hop bitterness with the balance toward malt. Diacetyl low to medium. May have a slight nuttiness.

Mouthfeel: Full bodied, smooth, silky, with an oily or even mealy texture from the oatmeal.

Overall Impression: A very dark, full-bodied, roasty, malty ale.

Vital Statistics: OG: 1.035-1.060, FG: 1.010-1.018, IBUs: 20-50, SRM: 35+, ABV: 3.3-6.0

Foreign Extra Stout

Aroma: Roasted grain aromas prominent. Fruitiness medium to high. Diacetyl low to medium. Hop aroma low to none. Occasionally has the aroma of alcohol.

Appearance: Very deep brown to black in color. Clarity usually obscured by deep color.

Flavor: Can range from sweet to dry, with roasted grain character obvious but not sharp. Fruitiness can be low to high, diacetyl medium to none. Hop bitterness can be medium to high.

Mouthfeel: Medium full body, creamy character. May give a warming impression.

Overall Impression: A very dark, moderately sweet, strong, roasty ale.

Vital Statistics: OG: 1.050-1.075, FG: 1.010-1.017, IBUs: 35-70, SRM: 35+, ABV: 5-7.5%

7 – Pale European Lager

Bohemian Pilsner

Aroma: Rich with a complex malt and a spicy, floral, Saaz hop bouquet. Moderate diacetyl acceptable.

Appearance: Light gold to deep copper-gold, clear, with a dense, creamy white head.

Flavor: Rich, complex maltiness combined with pronounced soft, rounded bitterness and flavor from Saaz hops. Moderate diacetyl acceptable. Bitterness is prominent but never harsh, and does not linger: The aftertaste is balanced between malt and hops. Clean, no fruitiness or esters.

Mouthfeel: Medium-bodied, medium carbonation.

Overall Impression: Crisp, complex and well-rounded yet refreshing.

Vital Statistics: OG: 1.044-1.056, FG: 1.013-1.017, IBUs: 35-45, SRM: 3-5, ABV: 4-5.3%

Northrn German Pilsner

Aroma: May feature grain and distinctive, flowery, noble hops. Clean, no fruitiness or esters.

Appearance: Straw to medium gold, clear, with a creamy white head.

Flavor: Crisp, dry and bitter. Maltiness is low, although some grainy flavors and slight sweetness are acceptable. Hop bitterness dominates taste and continues through the finish and lingers into the aftertaste. Hop flavor can range from low to high but should only be derived from German noble hops. Clean, no fruitiness or esters.

Mouthfeel: Light to medium body, medium to high carbonation.

Overall Impression: Crisp, clean, refreshing beer that prominently features noble German hop bitterness accentuated by sulfates in the water..

Vital Statistics: OG: 1.044-1.050, FG: 1.008-1.013, IBUs: 25-45, SRM: 2-4, ABV: 4.4-5.2%

Dortmunder Export

Aroma: Low to medium German or Czech hop aroma. Malt aroma is moderate.

Appearance: Light gold to medium gold, clear with a noticeable white head.

Flavor: Neither malt nor hops are distinctive, but both are in good balance with a touch of sweetness, providing a smooth yet crisply refreshing beer. Balance continues through the finish and the hop bitterness lingers in aftertaste. Clean, no fruitiness or esters.

Mouthfeel: Medium body, medium carbonation.

Overall Impression: Balance is the hallmark of this style.

Vital Statistics: OG: 1.048-1.060, FG: 1.010-1.015, IBUs: 23-30, SRM: 4-6, ABV: 4.8-6.0%

Vienna Lager

Aroma: Dark German (Vienna or Munich) malt aroma. A light toasted malt aroma may be present. Similar, though less intense than Oktoberfest.

Appearance: Reddish amber to light brown color. Bright clarity and solid foam stand.

Flavor: Soft, elegant malt complexity is in the forefront, with a firm enough hop presence to provide a balanced finish. Some toasted character

from the use of Vienna malt.

Mouthfeel: Light to medium body, Medium carbonation.

Overall Impression: Characterized by soft, elegant maltiness that dries out in the finish to avoid becoming overly sweet.

Vital Statistics: OG: 1.046-1.052, FG: 1.010-1.014, IBUs: 18-30, SRM: 8-12, ABV: 4.6-5.5%

Helles

Aroma: Grain and malt aromas predominate. May also have a very light hop aroma.

Appearance: Medium to deep gold, clear, with a creamy white head.

Flavor: Slightly sweet, malty profile. Grain and malt flavors predominate, with just enough hop bitterness to balance. Very slight hop flavor acceptable. Finish and aftertaste remain malty. Clean, no fruitiness or esters.

Mouthfeel: Medium body, medium carbonation, smooth maltiness with no trace of astringency.

Overall Impression: Characterized by rounded maltiness without heaviness.

Vital Statistics: OG: 1.044-1.055 FG: 1.012-1.017, IBUs: 18-25, SRM: 3-5, ABV: 4.5-5.5%

8 – Dark Lager

Munich Dunkel

Aroma: Munich malt aroma, with sweetish notes or hints of chocolate and toffee also acceptable. No fruity esters or diacetyl should be detected.

Appearance: Medium amber to dark brown, often with a red or garnet tint. Creamy light tan head, clear.

Flavor: Dominated by the rich and complex flavor of Munich malt. May be slightly sweet from residual extract, but should not have a pronounced crystal or caramel malt flavor. Burnt or bitter flavors from roasted malts should not be perceived. Hop bitterness is low but perceptible, with the balance tipped firmly towards maltiness. Aftertaste remains malty, although the hop bitterness may become more apparent in this last phase of flavor perception.

Mouthfeel: Medium to medium-full mouthfeel, providing a firm body without being heavy.

Overall Impression: Characterized by depth and complexity of Munich malt and the accompanying melanoidins.

Vital Statistics: OG: 1.046-1.058, FG: 1.012-1.017, IBUs: 20-28, SRM: 12-28, ABV: 4.3-5.6%

Schwarzbier (Black Beer)

Aroma: Primarily malty, with low aromatic sweetness and/or hints of roast malt often apparent. Low hop aroma may be perceived. No fruity esters or diacetyl.

Appearance: Deep brown to black in color. Clarity is generally irrelevant in such a dark beer but if the beer is not opaque, it should be quite clear, as the beer is a lager. Head retention should be moderate to good.

Flavor: Rich, full malt flavor balanced by moderate bitterness from both hops and roasted malt, providing a bitter-chocolate palate without being particularly dry. Low hop flavor and some residual sweetness are acceptable. Aftertaste tends to dry out slowly and linger, featuring hop bitterness with a complementary subtle roastiness in the background. No fruity esters or diacetyl.

Mouthfeel: Low to medium body.

Overall Impression: A beer that balances rich dark malt flavors with a perceptible bitterness from hops and roasted malts..

Vital Statistics: OG: 1.044-1.054, FG: 1.010-1.016, IBUs 25-35, SRM 20-40+, ABV: 4.2-5.4

9 – Strong Lager

Traditional Bock

Aroma: Strong aroma of malt. Virtually no hop aroma. Some alcohol may be noticeable. Diacetyl or esters should be low to none.

Appearance: Deep amber to dark brown color. Lagering should provide good clarity despite the dark color. Head retention may be impaired by higher-than-average alcohol content.

Flavor: Rich and complex maltiness is dominated by the grain and caramel flavors of Munich and Vienna malts. A touch of roasty character may be present but is rare. No hop flavor. Hop bitterness is generally only high enough to balance the malt flavors to allow moderate sweetness in the finish.

Mouthfeel: Medium to full bodied. Low to moderate carbonation.

Overall Impression: A dark, strong, malty lager beer.

Vital Statistics: OG: 1.064-1.072, FG: 1.013-1.020, IBUs: 20-35, SRM: 14- 30, ABV: 6-7.5%

Helles Bock/Maibock

Aroma: Moderate to strong malt aroma. Hop aroma should be low to none. Aromas such as diacetyl or fruity esters should be low to none. Some alcohol may be noticeable.

Appearance: Golden to amber in color. Lagering should provide good clarity. Head retention may be impaired by higher-than-average alcohol content.

Flavor: The rich flavor of continental European pale malts dominates. Little or no hop flavor. Hop bitterness is generally only high enough to balance the malt flavors to allow moderate sweetness in the finish. Perception of hops may be more apparent than in darker Bocks.

Mouthfeel: Medium-bodied. Moderate carbonation.

Overall Impression: A relatively pale, strong, malty lager beer.

Vital Statistics: OG: 1.064-1.072, FG: 1.011-1.020, IBUs: 20-35, SRM: 4 – 10, ABV: 6-7.5%

Doppelbock

Aroma: Intense maltiness. Virtually no hop aroma. While diacetyl or esters should be low to none, a fruity aspect to the aroma often described as prune, plum or grape may be present due to reactions between malt, the boil, and aging. A very slight roasty aroma may be present in darker versions.

Appearance: Gold to dark brown in color. Lagering should provide good clarity. Head retention may be impaired by high alcohol

Flavor: Very rich and malty, infrequently a touch of roastiness. Invariably there will be an impression of alcoholic strength, but this should be smooth and warming rather than harsh or burning. Presence of higher alcohols (fusel oils) should be very low to none. Little to no hop flavor. Hop bitterness varies from moderate to low but always allows malt to dominate the flavor.

Mouthfeel: Full-bodied. Low carbonation.

Overall Impression: A very strong, rich, lager.

Vital Statistics: OG: 1.073-1.120, FG: 1.018-1.030, IBUs: 20-40, SRM: 12-30, ABV: 7.5-12%

10 – Wheat

Weizen

Aroma: Vanilla and clove-like phenols and fruity esters of banana are common. Hop aroma ranges from low to none. No diacetyl. Some aroma of wheat may be present.

Appearance: Pale straw to dark reddish-gold in color. A very thick, long-lasting head is characteristic. High protein content of wheat may impair clarity in an unfiltered beer, and clarity can be deliberately cloudy in a Hefe-Weizen from suspended yeast.Filtered Krystal version is clear.

Flavor: The soft, grainy flavor of wheat is essential. Hop flavor is low to none and hop bitterness is very low. A tart character from yeast and high carbonation may be present. Spicy clove phenols and fruity esters, most prominently banana, are often present. No diacetyl.