brewery_db 0.0.1 → 0.1.0

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Files changed (65) hide show
  1. checksums.yaml +15 -0
  2. data/.gitignore +2 -0
  3. data/.rspec +2 -0
  4. data/.travis.yml +5 -0
  5. data/CHANGELOG.md +15 -0
  6. data/README.md +81 -29
  7. data/Rakefile +5 -0
  8. data/brewery_db.gemspec +6 -5
  9. data/lib/brewery_db.rb +15 -19
  10. data/lib/brewery_db/client.rb +19 -7
  11. data/lib/brewery_db/collection.rb +42 -0
  12. data/lib/brewery_db/config.rb +7 -6
  13. data/lib/brewery_db/mash.rb +18 -0
  14. data/lib/brewery_db/middleware/error_handler.rb +28 -0
  15. data/lib/brewery_db/request.rb +27 -0
  16. data/lib/brewery_db/resource.rb +16 -22
  17. data/lib/brewery_db/resources/beers.rb +2 -2
  18. data/lib/brewery_db/resources/breweries.rb +2 -2
  19. data/lib/brewery_db/resources/brewery.rb +16 -0
  20. data/lib/brewery_db/resources/categories.rb +2 -2
  21. data/lib/brewery_db/resources/glassware.rb +2 -2
  22. data/lib/brewery_db/resources/search.rb +1 -1
  23. data/lib/brewery_db/resources/styles.rb +2 -2
  24. data/lib/brewery_db/response.rb +26 -12
  25. data/lib/brewery_db/version.rb +1 -1
  26. data/lib/brewery_db/web_hook.rb +32 -0
  27. data/spec/brewery_db/client_spec.rb +41 -30
  28. data/spec/brewery_db/config_spec.rb +25 -28
  29. data/spec/brewery_db/{response_spec.rb → mash_spec.rb} +1 -1
  30. data/spec/brewery_db/middleware/error_handler_spec.rb +49 -0
  31. data/spec/brewery_db/resource_spec.rb +35 -22
  32. data/spec/brewery_db/resources/beers_spec.rb +10 -82
  33. data/spec/brewery_db/resources/breweries_spec.rb +10 -54
  34. data/spec/brewery_db/resources/brewery_spec.rb +27 -0
  35. data/spec/brewery_db/resources/categories_spec.rb +10 -38
  36. data/spec/brewery_db/resources/glassware_spec.rb +10 -36
  37. data/spec/brewery_db/resources/search_spec.rb +19 -61
  38. data/spec/brewery_db/resources/styles_spec.rb +10 -72
  39. data/spec/brewery_db/web_hook_spec.rb +79 -0
  40. data/spec/fixtures/BreweryDB_Resource/_get/a_list_of_resources/can_be_enumerated.yml +515 -0
  41. data/spec/fixtures/BreweryDB_Resource/_get/a_not_found_request/raises_an_exception.yml +38 -0
  42. data/spec/fixtures/BreweryDB_Resource/_get/a_not_found_request/sets_the_exception_message_to_the_error_message_in_the_response.yml +38 -0
  43. data/spec/fixtures/BreweryDB_Resource/_get/an_OK_request/name/.yml +54 -0
  44. data/spec/fixtures/BreweryDB_Resources_Beers/_all/fetches_all_of_the_beers_at_once.yml +889 -0
  45. data/spec/fixtures/BreweryDB_Resources_Beers/_find/fetches_only_the_beer_asked_for.yml +61 -0
  46. data/spec/fixtures/BreweryDB_Resources_Breweries/_all/fetches_all_of_the_breweries_at_once.yml +430 -0
  47. data/spec/fixtures/BreweryDB_Resources_Breweries/_find/fetches_only_the_brewery_asked_for.yml +57 -0
  48. data/spec/fixtures/BreweryDB_Resources_Categories/_all/fetches_all_of_the_cagtegories_at_once.yml +49 -0
  49. data/spec/fixtures/BreweryDB_Resources_Categories/_find/fetches_only_the_category_asked_for.yml +39 -0
  50. data/spec/fixtures/BreweryDB_Resources_Glassware/_all/fetches_all_of_the_glassware_at_once.yml +45 -0
  51. data/spec/fixtures/BreweryDB_Resources_Glassware/_find/fetches_only_the_glassware_asked_for.yml +39 -0
  52. data/spec/fixtures/BreweryDB_Resources_Search/_all/fetches_all_of_the_search_results_at_once.yml +1132 -0
  53. data/spec/fixtures/BreweryDB_Resources_Styles/_all/fetches_all_of_the_styles_at_once.yml +1866 -0
  54. data/spec/fixtures/BreweryDB_Resources_Styles/_find/fetches_only_the_style_asked_for.yml +50 -0
  55. data/spec/spec_helper.rb +4 -4
  56. data/spec/support/shared/a_resource.rb +3 -9
  57. data/spec/support/vcr.rb +6 -1
  58. metadata +82 -42
  59. data/spec/brewery_db_spec.rb +0 -18
  60. data/spec/fixtures/beers.yml +0 -445
  61. data/spec/fixtures/breweries.yml +0 -409
  62. data/spec/fixtures/categories.yml +0 -102
  63. data/spec/fixtures/glassware.yml +0 -65
  64. data/spec/fixtures/search.yml +0 -314
  65. data/spec/fixtures/styles.yml +0 -317
@@ -0,0 +1,1866 @@
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+ ---
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+ http_interactions:
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+ - request:
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+ method: get
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+ uri: http://api.brewerydb.com/v2/styles?key=API_KEY
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+ body:
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+ encoding: US-ASCII
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+ string: ''
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+ headers:
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+ User-Agent:
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+ - BreweryDB Ruby Gem 0.0.1
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+ response:
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+ status:
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+ code: 200
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+ message:
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+ headers:
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+ date:
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+ - Sat, 11 Aug 2012 23:35:44 GMT
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+ server:
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+ - Apache/2.2.22 (Amazon)
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+ x-powered-by:
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+ - PHP/5.3.13
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+ x-ratelimit-limit:
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+ - Unlimited
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+ x-ratelimit-remaining:
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+ - Unlimited
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+ connection:
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+ - close
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+ transfer-encoding:
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+ - chunked
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+ content-type:
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+ - application/json
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+ body:
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+ encoding: US-ASCII
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+ string: ! '{"message":"READ ONLY MODE: Request Successful","data":[{"id":1,"categoryId":1,"category":{"id":1,"name":"British
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+ Origin Ales","createDate":"2012-03-21 20:06:45"},"name":"Classic English-Style
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+ Pale Ale","description":"Classic English pale ales are golden to copper colored
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+ and display earthy, herbal English-variety hop character. Note that \"earthy,
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+ herbal English-variety hop character\" is the perceived end, but may be a
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+ result of the skillful use of hops of other national origins. Medium to high
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+ hop bitterness, flavor, and aroma should be evident. This medium-bodied pale
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+ ale has low to medium malt flavor and aroma. Low caramel character is allowable.
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+ Fruity-ester flavors and aromas are moderate to strong. Chill haze may be
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+ in evidence only at very cold temperatures. The absence of diacetyl is desirable,
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+ though, diacetyl (butterscotch character) is acceptable and characteristic
46
+ when at very low levels.","ibuMin":"20","ibuMax":"40","abvMin":"4.5","abvMax":"5.5","srmMin":"5","srmMax":"5","ogMin":"1.04","fgMin":"1.008","fgMax":"1.016","createDate":"2012-03-21
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+ 20:06:45"},{"id":2,"categoryId":1,"category":{"id":1,"name":"British Origin
48
+ Ales","createDate":"2012-03-21 20:06:45"},"name":"English-Style India Pale
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+ Ale","description":"Most traditional interpretations of English-style India
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+ pale ales are characterized by medium-high hop bitterness with a medium to
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+ medium-high alcohol content. Hops from a variety of origins may be used to
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+ contribute to a high hopping rate. Earthy and herbal English-variety hop character
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+ is the perceived end, but may be a result of the skillful use of hops of other
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+ national origins. The use of water with high mineral content results in a
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+ crisp, dry beer, sometimes with subtle and balanced character of sulfur compounds.
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+ This pale gold to deep copper-colored ale has a medium to high, flowery hop
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+ aroma and may have a medium to strong hop flavor (in addition to the hop bitterness).
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+ English-style India pale ales possess medium maltiness and body. Fruity-ester
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+ flavors and aromas are moderate to very strong. Diacetyl can be absent or
60
+ may be perceived at very low levels. Chill haze is allowable at cold temperatures.
61
+ Hops of other origins may be used for bitterness or approximating traditional
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+ English character.","ibuMin":"35","ibuMax":"63","abvMin":"5","abvMax":"7","srmMin":"6","srmMax":"14","ogMin":"1.05","fgMin":"1.012","fgMax":"1.018","createDate":"2012-03-21
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+ 20:06:45"},{"id":3,"categoryId":1,"category":{"id":1,"name":"British Origin
64
+ Ales","createDate":"2012-03-21 20:06:45"},"name":"Ordinary Bitter","description":"Ordinary
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+ bitter is gold to copper colored with medium bitterness, light to medium body,
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+ and low to medium residual malt sweetness. Hop flavor and aroma character
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+ may be evident at the brewer''s discretion. Mild carbonation traditionally
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+ characterizes draft-cask versions, but in bottled versions, a slight increase
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+ in carbon dioxide content is acceptable. Fruity-ester character and very low
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+ diacetyl (butterscotch) character are acceptable in aroma and flavor, but
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+ should be minimized in this form of bitter. Chill haze is allowable at cold
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+ temperatures. (English and American hop character may be specified in subcategories.)","ibuMin":"20","ibuMax":"35","abvMin":"3","abvMax":"4.1","srmMin":"5","srmMax":"12","ogMin":"1.033","fgMin":"1.006","fgMax":"1.012","createDate":"2012-03-21
73
+ 20:06:45"},{"id":4,"categoryId":1,"category":{"id":1,"name":"British Origin
74
+ Ales","createDate":"2012-03-21 20:06:45"},"name":"Special Bitter or Best Bitter","description":"Special
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+ bitter is more robust than ordinary bitter. It has medium body and medium
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+ residual malt sweetness. It is deep gold to copper colored. Hop bitterness
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+ should be medium and absent of harshness. Hop flavor and aroma character may
78
+ be evident at the brewer''s discretion. Mild carbonation traditionally characterizes
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+ draft-cask versions, but in bottled versions, a slight increase in carbon
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+ dioxide content is acceptable. Fruity-ester character is acceptable in aroma
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+ and flavor. Diacetyl (butterscotch character) is acceptable and characteristic
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+ when at very low levels. The absence of diacetyl is also acceptable. Chill
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+ haze is allowable at cold temperatures. (English and American hop character
84
+ may be specified in subcategories.)","ibuMin":"28","ibuMax":"40","abvMin":"4.1","abvMax":"4.8","srmMin":"6","srmMax":"14","ogMin":"1.038","fgMin":"1.006","fgMax":"1.012","createDate":"2012-03-21
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+ 20:06:45"},{"id":5,"categoryId":1,"category":{"id":1,"name":"British Origin
86
+ Ales","createDate":"2012-03-21 20:06:45"},"name":"Extra Special Bitter","description":"Extra
87
+ special bitter possesses medium to strong hop aroma, flavor, and bitterness.
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+ The residual malt and defining sweetness of this richly flavored, full-bodied
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+ bitter is more pronounced than in other styles of bitter. It is light amber
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+ to copper colored with medium to medium-high bitterness. Mild carbonation
91
+ traditionally characterizes draft-cask versions, but in bottled versions,
92
+ a slight increase in carbon dioxide content is acceptable. Fruity-ester character
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+ is acceptable in aroma and flavor. Diacetyl (butterscotch character) is acceptable
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+ and characteristic when at very low levels. The absence of diacetyl is also
95
+ acceptable. Chill haze is allowable at cold temperatures. English or American
96
+ hops may be used. (English and American hop character may be specified in
97
+ subcategories.)","ibuMin":"30","ibuMax":"45","abvMin":"4.8","abvMax":"5.8","srmMin":"8","srmMax":"14","ogMin":"1.046","fgMin":"1.01","fgMax":"1.016","createDate":"2012-03-21
98
+ 20:06:45"},{"id":6,"categoryId":1,"category":{"id":1,"name":"British Origin
99
+ Ales","createDate":"2012-03-21 20:06:45"},"name":"English-Style Summer Ale","description":"English
100
+ Summer Ale is light straw to golden colored with medium-low to medium bitterness,
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+ light to medium-light body, and low to medium residual malt sweetness. Torrefied
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+ and\/or malted wheat are often used in quantities of 25% or less. Malt flavor
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+ may be biscuit-like. English, American or Noble-type hop, character, flavor
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+ and aroma are evident and may or may not be assertive yet always well balanced
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+ with malt character. Mild carbonation traditionally characterizes draft-cask
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+ versions. In bottled versions, normal or lively carbon dioxide content is
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+ appropriate. The overall impression is refreshing and thirst quenching. Fruity-ester
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+ characters are acceptable at low to moderate levels. No butterscotch-like
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+ diacetyl or sweet corn-like dimethylsulfide (DMS) should be apparent in aroma
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+ or flavor. Chill haze is allowable at cold temperatures.","ibuMin":"20","ibuMax":"30","abvMin":"3.6","abvMax":"5","srmMin":"4","srmMax":"7","ogMin":"1.036","fgMin":"1.006","fgMax":"1.012","createDate":"2012-03-21
111
+ 20:06:45"},{"id":7,"categoryId":1,"category":{"id":1,"name":"British Origin
112
+ Ales","createDate":"2012-03-21 20:06:45"},"name":"Scottish-Style Light Ale","description":"Scottish
113
+ light ales are light bodied. Little bitterness is perceived, and hop flavor
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+ or aroma should not be perceived. Despite its lightness, Scottish light ale
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+ will have a degree of malty, caramel-like, soft and chewy character. Yeast
116
+ characters such as diacetyl (butterscotch) and sulfuriness are acceptable
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+ at very low levels. The color will range from golden amber to deep brown Bottled
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+ versions of this traditional draft beer may contain higher amounts of carbon
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+ dioxide than is typical for mildly carbonated draft versions. Chill haze is
120
+ acceptable at low temperatures. Though there is little evidence suggesting
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+ that traditionally made Scottishstyle light ales exhibited peat smoke character,
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+ the current marketplace offers many Scottish-style light ales with peat or
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+ smoke character present at low to medium levels. Thus a peaty\/smoky character
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+ may be evident at low levels (ales with medium or higher smoke character would
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+ be considered a smoke flavored beer and considered in another category). Scottish-style
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+ light ales may be split into two subcategories: Traditional (no smoke character)
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+ and Peated (low level of peat smoke character).","ibuMin":"9","ibuMax":"20","abvMin":"2.8","abvMax":"3.5","srmMin":"8","srmMax":"17","ogMin":"1.03","fgMin":"1.006","fgMax":"1.012","createDate":"2012-03-21
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+ 20:06:45"},{"id":8,"categoryId":1,"category":{"id":1,"name":"British Origin
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+ Ales","createDate":"2012-03-21 20:06:45"},"name":"Scottish-Style Heavy Ale","description":"Scottish
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+ heavy ale is moderate in strength and dominated by a smooth, sweet maltiness
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+ balanced with low, but perceptible, hop bitterness. Hop flavor or aroma should
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+ not be perceived. Scottish heavy ale will have a medium degree of malty, caramel-like,
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+ soft and chewy character in flavor and mouthfeel. It has medium body, and
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+ fruity esters are very low, if evident. Yeast characters such as diacetyl
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+ (butterscotch) and sulfuriness are acceptable at very low levels. The color
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+ will range from golden amber to deep brown. Bottled versions of this traditional
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+ draft beer may contain higher amounts of carbon dioxide than is typical for
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+ mildly carbonated draft versions. Chill haze is acceptable at low temperatures.
139
+ Though there is little evidence suggesting that traditionally made Scottish-style
140
+ heavy ales exhibited peat smoke character, the current marketplace offers
141
+ many Scottish-style heavy ales with peat or smoke character present at low
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+ to medium levels. Thus a peaty\/smoky character may be evident at low to medium
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+ levels (ales with medium-high or higher smoke character would be considered
144
+ a smoke flavored beer and considered in another category). Scottish-style
145
+ heavy ales may be split into two subcategories: Traditional (no smoke character)
146
+ and Peated (low level of peat smoke character).","ibuMin":"12","ibuMax":"20","abvMin":"3.5","abvMax":"4","srmMin":"10","srmMax":"19","ogMin":"1.035","fgMin":"1.01","fgMax":"1.014","createDate":"2012-03-21
147
+ 20:06:45"},{"id":9,"categoryId":1,"category":{"id":1,"name":"British Origin
148
+ Ales","createDate":"2012-03-21 20:06:45"},"name":"Scottish-Style Export Ale","description":"The
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+ overriding character of Scottish export ale is sweet, caramel-like, and malty.
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+ Its bitterness is perceived as low to medium. Hop flavor or aroma should not
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+ be perceived. It has medium body. Fruity-ester character may be apparent.
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+ Yeast characters such as diacetyl (butterscotch) and sulfuriness are acceptable
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+ at very low levels. The color will range from golden amber to deep brown.
154
+ Bottled versions of this traditional draft beer may contain higher amounts
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+ of carbon dioxide than is typical for mildly carbonated draft versions. Chill
156
+ haze is acceptable at low temperatures. Though there is little evidence suggesting
157
+ that traditionally made Scottish-style export ales exhibited peat smoke character,
158
+ the current marketplace offers many Scottish-style export ales with peat or
159
+ smoke character present at low to medium levels. Thus a peaty\/smoky character
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+ may be evident at low to medium levels (ales with medium-high or higher smoke
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+ character would be considered a smoke flavored beer and considered in another
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+ category). Scottish-style export ales may be split into two subcategories:
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+ Traditional (no smoke character) and Peated (low level of peat smoke character).","ibuMin":"15","ibuMax":"25","abvMin":"4","abvMax":"5.3","srmMin":"10","srmMax":"19","ogMin":"1.04","fgMin":"1.01","fgMax":"1.018","createDate":"2012-03-21
164
+ 20:06:45"},{"id":10,"categoryId":1,"category":{"id":1,"name":"British Origin
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+ Ales","createDate":"2012-03-21 20:06:45"},"name":"English-Style Pale Mild
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+ Ale","description":"English pale mild ales range from golden to amber in color.
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+ Malt flavor dominates the flavor profile with little hop bitterness or flavor.
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+ Hop aroma can be light. Very low diacetyl flavors may be appropriate in this
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+ low-alcohol beer. Fruity-ester level is very low. Chill haze is allowable
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+ at cold temperatures.","ibuMin":"10","ibuMax":"20","abvMin":"3.2","abvMax":"4","srmMin":"8","srmMax":"17","ogMin":"1.03","fgMin":"1.004","fgMax":"1.008","createDate":"2012-03-21
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+ 20:06:45"},{"id":11,"categoryId":1,"category":{"id":1,"name":"British Origin
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+ Ales","createDate":"2012-03-21 20:06:45"},"name":"English-Style Dark Mild
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+ Ale","description":"English dark mild ales range from deep copper to dark
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+ brown (often with a red tint) in color. Malt flavor and caramel are part of
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+ the flavor and aroma profile while, licorice and roast malt tones may sometimes
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+ contribute to the flavor and aroma profile. Body should be low-medium to medium.
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+ These beers have very little hop flavor or aroma. Very low diacetyl flavors
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+ may be appropriate in this low-alcohol beer. Fruity-ester level is very low.","ibuMin":"10","ibuMax":"24","abvMin":"3.2","abvMax":"4","srmMin":"17","srmMax":"34","ogMin":"1.03","fgMin":"1.004","fgMax":"1.008","createDate":"2012-03-21
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+ 20:06:45"},{"id":12,"categoryId":1,"category":{"id":1,"name":"British Origin
180
+ Ales","createDate":"2012-03-21 20:06:45"},"name":"English-Style Brown Ale","description":"English
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+ brown ales range from copper to brown in color. They have medium body and
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+ range from dry to sweet maltiness with very little hop flavor or aroma. Roast
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+ malt tones may sometimes contribute to the flavor and aroma profile. Low to
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+ medium-low levels of fruity-ester flavors are appropriate. Diacetyl should
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+ be very low, if evident. Chill haze is allowable at cold temperatures.","ibuMin":"15","ibuMax":"25","abvMin":"4","abvMax":"5.5","srmMin":"13","srmMax":"25","ogMin":"1.04","fgMin":"1.008","fgMax":"1.014","createDate":"2012-03-21
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+ 20:06:45"},{"id":13,"categoryId":1,"category":{"id":1,"name":"British Origin
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+ Ales","createDate":"2012-03-21 20:06:45"},"name":"Old Ale","description":"Dark
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+ amber to brown in color, old ales are medium to full bodied with a malty sweetness.
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+ Hop aroma should be minimal and flavor can vary from none to medium in character
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+ intensity. Fruity-ester flavors and aromas can contribute to the character
191
+ of this ale. Bitterness should be minimal but evident and balanced with malt
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+ and\/or caramel-like sweetness. Alcohol types can be varied and complex. A
193
+ distinctive quality of these ales is that they undergo an aging process (often
194
+ for years) on their yeast either in bulk storage or through conditioning in
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+ the bottle, which contributes to a rich, wine-like and often sweet oxidation
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+ character. Complex estery characters may also emerge. Some very low diacetyl
197
+ character may be evident and acceptable. Wood aged characters such as vanillin
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+ and other woody characters are acceptable. Horsey, goaty, leathery and phenolic
199
+ character evolved from Brettanomyces organisms and acidity may be present
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+ but should be at low levels and balanced with other flavors Residual flavors
201
+ that come from liquids previously aged in a barrel such as bourbon or sherry
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+ should not be present. Chill haze is acceptable at low temperatures. (This
203
+ style may often be split into two categories, strong and very strong. Brettanomyces
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+ organisms and acidic characters reflect historical character. Competition
205
+ organizers may choose to distinguish these types of old ale from modern versions.)","ibuMin":"30","ibuMax":"65","abvMin":"6","abvMax":"9","srmMin":"12","srmMax":"30","ogMin":"1.058","fgMin":"1.014","fgMax":"1.03","createDate":"2012-03-21
206
+ 20:06:45"},{"id":14,"categoryId":1,"category":{"id":1,"name":"British Origin
207
+ Ales","createDate":"2012-03-21 20:06:45"},"name":"Strong Ale","description":"Light
208
+ amber to mid-range brown in color, strong ales are medium to full bodied with
209
+ a malty sweetness and may have low levels of roast malt character. Hop aroma
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+ should be minimal and flavor can vary from none to medium in character intensity.
211
+ Fruity-ester flavors and aromas can contribute to the character of this ale.
212
+ Bitterness should be minimal but evident and balanced with malt and\/or caramel-like
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+ sweetness. Alcohol types can be varied and complex. A rich, often sweet and
214
+ complex estery character may be evident. Very low levels of diacetyl are acceptable.
215
+ Chill haze is acceptable at low temperatures. (This style may often be split
216
+ into two categories, strong and very strong.)","ibuMin":"30","ibuMax":"65","abvMin":"7","abvMax":"11","srmMin":"8","srmMax":"21","ogMin":"1.06","fgMin":"1.014","fgMax":"1.04","createDate":"2012-03-21
217
+ 20:06:45"},{"id":15,"categoryId":1,"category":{"id":1,"name":"British Origin
218
+ Ales","createDate":"2012-03-21 20:06:45"},"name":"Scotch Ale","description":"Scotch
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+ ales are overwhelmingly malty and full-bodied. Perception of hop bitterness
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+ is very low. Hop flavor and aroma are very low or nonexistent. Color ranges
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+ from deep copper to brown. The clean alcohol flavor balances the rich and
222
+ dominant sweet maltiness in flavor and aroma. A caramel character is often
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+ a part of the profile. Dark roasted malt flavors and aroma may be evident
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+ at low levels. If present, fruity esters are generally at low aromatic and
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+ flavor levels. Low diacetyl levels are acceptable. Chill haze is allowable
226
+ at cold temperatures. Though there is little evidence suggesting that traditionally
227
+ made strong Scotch ales exhibited peat smoke character, the current marketplace
228
+ offers many Scotch Ales with peat or smoke character present at low to medium
229
+ levels. Thus a peaty\/smoky character may be evident at low levels (ales with
230
+ medium or higher smoke character would be considered a smoke flavored beer
231
+ and considered in another category). Scotch Ales may be split into two subcategories:
232
+ Traditional (no smoke character) and Peated (low level of peat smoke character).","ibuMin":"25","ibuMax":"35","abvMin":"6.2","abvMax":"8","srmMin":"15","srmMax":"30","ogMin":"1.072","fgMin":"1.016","fgMax":"1.028","createDate":"2012-03-21
233
+ 20:06:45"},{"id":16,"categoryId":1,"category":{"id":1,"name":"British Origin
234
+ Ales","createDate":"2012-03-21 20:06:45"},"name":"British-Style Imperial Stout","description":"Dark
235
+ copper to very dark brown, British-style imperial stouts typically have high
236
+ alcohol content. The extremely rich malty flavor (often characterized as toffee-like
237
+ or caramel-like) and aroma are balanced with medium hopping and high fruity-ester
238
+ characteristics. Bitterness should be moderate and balanced with sweet malt
239
+ character. The bitterness may be higher in the darker versions. Roasted malt
240
+ astringency is very low or absent. Bitterness should not overwhelm the overall
241
+ character. Hop aroma can be subtle to moderately hop-floral, -citrus or -herbal.
242
+ Diacetyl (butterscotch) levels should be absent.","ibuMin":"45","ibuMax":"65","abvMin":"7","abvMax":"12","srmMin":"20","srmMax":"35","ogMin":"1.08","fgMin":"1.02","fgMax":"1.03","createDate":"2012-03-21
243
+ 20:06:45"},{"id":17,"categoryId":1,"category":{"id":1,"name":"British Origin
244
+ Ales","createDate":"2012-03-21 20:06:45"},"name":"British-Style Barley Wine
245
+ Ale","description":"British-style barley wines range from tawny copper to
246
+ dark brown in color and have a full body and high residual malty sweetness.
247
+ Complexity of alcohols and fruity-ester characters are often high and counterbalanced
248
+ by the perception of low to medium bitterness and extraordinary alcohol content.
249
+ Hop aroma and flavor may be minimal to medium. English type hops are often
250
+ used but not necessary for this style. Low levels of diacetyl may be acceptable.
251
+ Caramel and some characters indicating oxidation, such as vinous (sometimes
252
+ sherry-like) aromas and\/or flavors, may be considered positive. Chill haze
253
+ is allowable at cold temperatures.","ibuMin":"40","ibuMax":"60","abvMin":"8.4","abvMax":"12","srmMin":"14","srmMax":"22","ogMin":"1.085","fgMin":"1.024","fgMax":"1.028","createDate":"2012-03-21
254
+ 20:06:45"},{"id":18,"categoryId":1,"category":{"id":1,"name":"British Origin
255
+ Ales","createDate":"2012-03-21 20:06:45"},"name":"Brown Porter","description":"Brown
256
+ porters are mid to dark brown (may have red tint) in color. No roast barley
257
+ or strong burnt\/black malt character should be perceived. Low to medium malt
258
+ sweetness, caramel and chocolate is acceptable along with medium hop bitterness.
259
+ This is a lightto medium-bodied beer. Fruity esters are acceptable. Hop flavor
260
+ and aroma may vary from being negligible to medium in character.","ibuMin":"20","ibuMax":"30","abvMin":"4.5","abvMax":"6","srmMin":"20","srmMax":"35","ogMin":"1.04","fgMin":"1.006","fgMax":"1.014","createDate":"2012-03-21
261
+ 20:06:45"},{"id":19,"categoryId":1,"category":{"id":1,"name":"British Origin
262
+ Ales","createDate":"2012-03-21 20:06:45"},"name":"Robust Porter","description":"Robust
263
+ porters are black in color and have a roast malt flavor, often reminiscent
264
+ of cocoa, but no roast barley flavor. These porters have a sharp bitterness
265
+ of black malt without a highly burnt\/charcoal flavor. Caramel and other malt
266
+ sweetness should be present and in harmony with other distinguishing porter
267
+ characters. Robust porters range from medium to full in body and have a malty
268
+ sweetness. Hop bitterness is medium to high, with hop aroma and flavor ranging
269
+ from negligible to medium. Diacetyl is acceptable at very low levels. Fruity
270
+ esters should be evident, balanced with roast malt and hop bitterness.","ibuMin":"25","ibuMax":"40","abvMin":"5","abvMax":"6.5","srmMin":"30","srmMax":"30","ogMin":"1.045","fgMin":"1.008","fgMax":"1.016","createDate":"2012-03-21
271
+ 20:06:45"},{"id":20,"categoryId":1,"category":{"id":1,"name":"British Origin
272
+ Ales","createDate":"2012-03-21 20:06:45"},"name":"Sweet Stout","description":"Sweet
273
+ stouts, also referred to as cream stouts, have less roasted bitter flavor
274
+ and a full-bodied mouthfeel. The style can be given more body with milk sugar
275
+ (lactose) before bottling. Malt sweetness, chocolate, and caramel flavor should
276
+ dominate the flavor profile and contribute to the aroma. Hops should balance
277
+ and suppress some of the sweetness without contributing apparent flavor or
278
+ aroma. The overall impression should be sweet and full-bodied.","ibuMin":"15","ibuMax":"25","abvMin":"3","abvMax":"6","srmMin":"40","srmMax":"40","ogMin":"1.045","fgMin":"1.012","fgMax":"1.02","createDate":"2012-03-21
279
+ 20:06:45"},{"id":21,"categoryId":1,"category":{"id":1,"name":"British Origin
280
+ Ales","createDate":"2012-03-21 20:06:45"},"name":"Oatmeal Stout","description":"Oatmeal
281
+ stouts include oatmeal in their grist, resulting in a pleasant, full flavor
282
+ and a smooth profile that is rich without being grainy. A roasted malt character
283
+ which is caramel-like and chocolate-like should be evident - smooth and not
284
+ bitter. Coffee-like roasted barley and roasted malt aromas (chocolate and
285
+ nut-like) are prominent. Color is dark brown to black. Bitterness is moderate,
286
+ not high. Hop flavor and aroma are optional but should not overpower the overall
287
+ balance if present. This is a medium- to full- bodied beer, with minimal fruity
288
+ esters. Diacetyl should be absent or at extremely low levels. Original gravity
289
+ range and alcohol levels are indicative of English tradition of oatmeal stout.","ibuMin":"20","ibuMax":"40","abvMin":"3.8","abvMax":"6","srmMin":"20","srmMax":"20","ogMin":"1.038","fgMin":"1.008","fgMax":"1.02","createDate":"2012-03-21
290
+ 20:06:45"},{"id":22,"categoryId":2,"category":{"id":2,"name":"Irish Origin
291
+ Ales","createDate":"2012-03-21 20:06:45"},"name":"Irish-Style Red Ale","description":"Irish-style
292
+ red ales range from light red-amber-copper to light brown in color. These
293
+ ales have a medium hop bitterness and flavor. They often don''t have hop aroma.
294
+ Irish-style red ales have low to medium candy-like caramel malt sweetness
295
+ and may have a balanced subtle degree of roast barley or roast malt character
296
+ and complexity. Irish-style Red Ales have a medium body. The style may have
297
+ low levels of fruity-ester flavor and aroma. Diacetyl should be absent or
298
+ at very low levels. Chill haze is allowable at cold temperatures. Slight yeast
299
+ haze is acceptable for bottle-conditioned products.","ibuMin":"20","ibuMax":"28","abvMin":"4","abvMax":"4.5","srmMin":"11","srmMax":"18","ogMin":"1.04","fgMin":"1.01","fgMax":"1.014","createDate":"2012-03-21
300
+ 20:06:45"},{"id":23,"categoryId":2,"category":{"id":2,"name":"Irish Origin
301
+ Ales","createDate":"2012-03-21 20:06:45"},"name":"Classic Irish-Style Dry
302
+ Stout","description":"Dry stouts have an initial malt and light caramel flavor
303
+ profile with a distinctive dry-roasted bitterness in the finish. Dry stouts
304
+ achieve a dry-roasted character through the use of roasted barley. The emphasis
305
+ of coffee-like roasted barley and a moderate degree of roasted malt aromas
306
+ define much of the character. Some slight acidity may be perceived but is
307
+ not necessary. European hop aroma and flavor should be low or not perceived.
308
+ Dry stouts have medium-light to medium body. Fruity esters are minimal and
309
+ overshadowed by malt, high hop bitterness, and roasted barley character. Diacetyl
310
+ (butterscotch) should be very low or not perceived. Head retention and rich
311
+ character should be part of its visual character.","ibuMin":"30","ibuMax":"40","abvMin":"3.8","abvMax":"5","srmMin":"40","srmMax":"40","ogMin":"1.038","fgMin":"1.008","fgMax":"1.012","createDate":"2012-03-21
312
+ 20:06:45"},{"id":24,"categoryId":2,"category":{"id":2,"name":"Irish Origin
313
+ Ales","createDate":"2012-03-21 20:06:45"},"name":"Foreign (Export)-Style Stout","description":"As
314
+ with classic dry stouts, foreign-style stouts have an initial malt sweetness
315
+ and caramel flavor with a distinctive dry-roasted bitterness in the finish.
316
+ Coffee-like roasted barley and roasted malt aromas are prominent. Some slight
317
+ acidity is permissible and a medium- to full-bodied mouthfeel is appropriate.
318
+ Bitterness may be high but the perception is often compromised by malt sweetness.
319
+ Hop aroma and flavor should not be perceived. The perception of fruity esters
320
+ is low. Diacetyl (butterscotch) should be negligible or not perceived. Head
321
+ retention is excellent.","ibuMin":"30","ibuMax":"60","abvMin":"5.7","abvMax":"9.3","srmMin":"40","srmMax":"40","ogMin":"1.052","fgMin":"1.008","fgMax":"1.02","createDate":"2012-03-21
322
+ 20:06:45"},{"id":25,"categoryId":3,"category":{"id":3,"name":"North American
323
+ Origin Ales","createDate":"2012-03-21 20:06:45"},"name":"American-Style Pale
324
+ Ale","description":"American pale ales range from deep golden to copper in
325
+ color. The style is characterized by fruity, floral and citrus-like American-variety
326
+ hop character producing medium to medium-high hop bitterness, flavor, and
327
+ aroma. Note that the \"traditional\" style of this beer has its origins with
328
+ certain floral, fruity, citrus-like, piney, resinous, or sulfur-like American
329
+ hop varietals. One or more of these hop characters is the perceived end, but
330
+ the perceived hop characters may be a result of the skillful use of hops of
331
+ other national origins. American pale ales have medium body and low to medium
332
+ maltiness. Low caramel character is allowable. Fruity-ester flavor and aroma
333
+ should be moderate to strong. Diacetyl should be absent or present at very
334
+ low levels. Chill haze is allowable at cold temperatures.","ibuMin":"30","ibuMax":"42","abvMin":"4.5","abvMax":"5.6","srmMin":"6","srmMax":"14","ogMin":"1.044","fgMin":"1.008","fgMax":"1.014","createDate":"2012-03-21
335
+ 20:06:45"},{"id":26,"categoryId":3,"category":{"id":3,"name":"North American
336
+ Origin Ales","createDate":"2012-03-21 20:06:45"},"name":"Fresh Hop Ale","description":"Fresh
337
+ hop ales are hopped exclusively with fresh and undried (\"wet\") hops. This
338
+ ale should have characters similar to the style to which it is brewed with
339
+ the added nuances of green, almost chlorophyll-like character with fresh,
340
+ new beers. These beers may be aged and enjoyed after the initial \"fresh-hop\"
341
+ character diminishes. Unique character from \"aged\" fresh hop beers may emerge,
342
+ but they have yet to be identified and discussed. Brewers may provide information
343
+ indicating style of beer.","createDate":"2012-03-21 20:06:45"},{"id":27,"categoryId":3,"category":{"id":3,"name":"North
344
+ American Origin Ales","createDate":"2012-03-21 20:06:45"},"name":"Pale American-Belgo-Style
345
+ Ale","description":"These beers must portray the unique characters imparted
346
+ by yeasts typically used in fruity and big Belgian-Style ales - These beers
347
+ are not traditional Belgian styles which are already defined. They are unique
348
+ beers unto themselves. Notes of banana, berry, apple, sometimes coriander
349
+ spice-like and\/or smoky-phenolic characters should be portrayed with balance
350
+ of hops and malt character when fermented with such yeast. Hop aroma, flavor
351
+ and bitterness not usually found in the base style, can be medium to very
352
+ high and must show the characters of American hop varieties. Color falls in
353
+ the blonde to amber range. Esters should be at medium to high levels. Diacetyl
354
+ should not be evident. Chill haze may be evident. Sulfur-like yeast character
355
+ should be absent.. No Brettanomyces character should be present. An ale which
356
+ exhibits Brettanomyces character would be classified as \"American-style Brett
357
+ Ale.\" A statement by the brewer that could include information such as style
358
+ being elaborated upon, and other information about the entry with regard to
359
+ flavor, aroma or appearance, is essential for fair assessment in competitions.
360
+ Beers with Brettanomyces may be subcategorized under this category.","srmMin":"5","createDate":"2012-03-21
361
+ 20:06:45"},{"id":28,"categoryId":3,"category":{"id":3,"name":"North American
362
+ Origin Ales","createDate":"2012-03-21 20:06:45"},"name":"Dark American-Belgo-Style
363
+ Ale","description":"These beers must portray the unique characters imparted
364
+ by yeasts typically used in fruity and big Belgian-Style ales - These beers
365
+ are not traditional Belgian styles which are already defined. They are unique
366
+ beers unto themselves. Notes of banana, berry, apple, sometimes coriander
367
+ spice-like and\/or smoky-phenolic characters should be portrayed with balance
368
+ of hops and malt character when fermented with such yeast. Hop aroma, flavor
369
+ and bitterness not usually found in the base style, can be medium to very
370
+ high and must show the characters of American hop varieties. Dark color falls
371
+ in the deep amber\/brown to black range. Roasted malts or barley may have
372
+ a range of character from subtle to robust, and should be reflected in the
373
+ overall character and balance of the beer. Esters should be at medium to high
374
+ levels. Diacetyl should not be evident. Chill haze may be evident. Sulfurlike
375
+ yeast character should be absent. No Brettanomyces character should be present.
376
+ An ale which exhibits Brettanomyces character would be classified as \"American-style
377
+ Brett Ale.\"A statement by the brewer that could include information such
378
+ as style being elaborated upon, and other information about the entry with
379
+ regard to flavor, aroma or appearance, is essential for fair assessment in
380
+ competitions. Beers with Brettanomyces may be subcategorized under this category","srmMin":"16","srmMax":"16","createDate":"2012-03-21
381
+ 20:06:45"},{"id":29,"categoryId":3,"category":{"id":3,"name":"North American
382
+ Origin Ales","createDate":"2012-03-21 20:06:45"},"name":"American-Style Strong
383
+ Pale Ale","description":"American strong pale ales range from deep golden
384
+ to copper in color. The style is characterized by floral and citrus-like American-variety
385
+ hops used to produce high hop bitterness, flavor, and aroma. Note that floral,
386
+ fruity, citrus-like, piney, resinous, or sulfur-like American-variety hop
387
+ character is the perceived end, but may be a result of the skillful use of
388
+ hops of other national origins. American strong pale ales have medium body
389
+ and low to medium maltiness. Low caramel character is allowable. Fruityester
390
+ flavor and aroma should be moderate to strong. Diacetyl should be absent or
391
+ present at very low levels. Chill haze is allowable at cold temperatures.","ibuMin":"40","ibuMax":"50","abvMin":"5.5","abvMax":"6.3","srmMin":"6","srmMax":"14","ogMin":"1.05","fgMin":"1.008","fgMax":"1.016","createDate":"2012-03-21
392
+ 20:06:45"},{"id":30,"categoryId":3,"category":{"id":3,"name":"North American
393
+ Origin Ales","createDate":"2012-03-21 20:06:45"},"name":"American-Style India
394
+ Pale Ale","description":"American-style India pale ales are perceived to have
395
+ medium-high to intense hop bitterness, flavor and aroma with medium-high alcohol
396
+ content. The style is further characterized by floral, fruity, citrus-like,
397
+ piney, resinous, or sulfur-like American-variety hop character. Note that
398
+ one or more of these American-variety hop characters is the perceived end,
399
+ but the hop characters may be a result of the skillful use of hops of other
400
+ national origins. The use of water with high mineral content results in a
401
+ crisp, dry beer. This pale gold to deep copper-colored ale has a full, flowery
402
+ hop aroma and may have a strong hop flavor (in addition to the perception
403
+ of hop bitterness). India pale ales possess medium maltiness which contributes
404
+ to a medium body. Fruity-ester flavors and aromas are moderate to very strong.
405
+ Diacetyl can be absent or may be perceived at very low levels. Chill and\/or
406
+ hop haze is allowable at cold temperatures. (English and citrus-like American
407
+ hops are considered enough of a distinction justifying separate American-style
408
+ IPA and English-style IPA categories or subcategories. Hops of other origins
409
+ may be used for bitterness or approximating traditional American or English
410
+ character. See English-style India Pale Ale","ibuMin":"50","ibuMax":"70","abvMin":"6.3","abvMax":"7.5","srmMin":"6","srmMax":"14","ogMin":"1.06","fgMin":"1.012","fgMax":"1.018","createDate":"2012-03-21
411
+ 20:06:45"},{"id":31,"categoryId":3,"category":{"id":3,"name":"North American
412
+ Origin Ales","createDate":"2012-03-21 20:06:45"},"name":"Imperial or Double
413
+ India Pale Ale","description":"Imperial or Double India Pale Ales have intense
414
+ hop bitterness, flavor and aroma. Alcohol content is medium-high to high and
415
+ notably evident. They range from deep golden to medium copper in color. The
416
+ style may use any variety of hops. Though the hop character is intense it''s
417
+ balanced with complex alcohol flavors, moderate to high fruity esters and
418
+ medium to high malt character. Hop character should be fresh and lively and
419
+ should not be harsh in quality. The use of large amounts of hops may cause
420
+ a degree of appropriate hop haze. Imperial or Double India Pale Ales have
421
+ medium-high to full body. Diacetyl should not be perceived. The intention
422
+ of this style of beer is to exhibit the fresh and bright character of hops.
423
+ Oxidative character and aged character should not be present.","ibuMin":"65","ibuMax":"100","abvMin":"7.5","abvMax":"10.5","srmMin":"5","srmMax":"13","ogMin":"1.075","fgMin":"1.012","fgMax":"1.02","createDate":"2012-03-21
424
+ 20:06:45"},{"id":32,"categoryId":3,"category":{"id":3,"name":"North American
425
+ Origin Ales","createDate":"2012-03-21 20:06:45"},"name":"American-Style Amber\/Red
426
+ Ale","description":"American amber\/red ales range from light copper to light
427
+ brown in color. They are characterized by American-variety hops used to produce
428
+ the perception of medium hop bitterness, flavor, and medium aroma. Amber ales
429
+ have medium-high to high maltiness with medium to low caramel character. They
430
+ should have medium to medium-high body. The style may have low levels of fruityester
431
+ flavor and aroma. Diacetyl can be either absent or barely perceived at very
432
+ low levels. Chill haze is allowable at cold temperatures. Slight yeast haze
433
+ is acceptable for bottle-conditioned products.","ibuMin":"30","ibuMax":"40","abvMin":"4.5","abvMax":"6","srmMin":"11","srmMax":"18","ogMin":"1.048","fgMin":"1.012","fgMax":"1.018","createDate":"2012-03-21
434
+ 20:06:45"},{"id":33,"categoryId":3,"category":{"id":3,"name":"North American
435
+ Origin Ales","createDate":"2012-03-21 20:06:45"},"name":"Imperial or Double
436
+ Red Ale","description":"Imperial or Double Red Ales have intense hop bitterness,
437
+ flavor and aroma. Alcohol content is also very high and of notable character.
438
+ They range from deep amber to dark copper in color and may exhibit a small
439
+ amount of chill haze at cold temperatures The style may use any variety of
440
+ hops. Though the hop character is intense it''s balanced with complex alcohol
441
+ flavors, moderate to high fruity esters and medium to high caramel malt character.
442
+ Imperial or Double Red Ales have a full body. Diacetyl should not be perceived.","ibuMin":"55","ibuMax":"85","abvMin":"7.9","abvMax":"10.5","srmMin":"10","srmMax":"15","ogMin":"1.08","fgMin":"1.02","fgMax":"1.028","createDate":"2012-03-21
443
+ 20:06:46"},{"id":34,"categoryId":3,"category":{"id":3,"name":"North American
444
+ Origin Ales","createDate":"2012-03-21 20:06:45"},"name":"American-Style Barley
445
+ Wine Ale","description":"American style barley wines range from amber to deep
446
+ copper-garnet in color and have a full body and high residual malty sweetness.
447
+ Complexity of alcohols and fruity-ester characters are often high and counterbalanced
448
+ by assertive bitterness and extraordinary alcohol content. Hop aroma and flavor
449
+ are at medium to very high levels. American type hops are often used but not
450
+ necessary for this style. Very low levels of diacetyl may be acceptable. A
451
+ caramel and\/or toffee aroma and flavor are often part of the character. Characters
452
+ indicating oxidation, such as vinous (sometimes sherry-like) aromas and\/or
453
+ flavors, are not generally acceptable in American-style Barley Wine Ale, however
454
+ if a low level of age-induced oxidation character harmonizes and enhances
455
+ the overall experience this can be regarded favorably. Chill haze is allowable
456
+ at cold temperatures.","ibuMin":"60","ibuMax":"100","abvMin":"8.4","abvMax":"12","srmMin":"11","srmMax":"22","ogMin":"1.09","fgMin":"1.024","fgMax":"1.028","createDate":"2012-03-21
457
+ 20:06:46"},{"id":35,"categoryId":3,"category":{"id":3,"name":"North American
458
+ Origin Ales","createDate":"2012-03-21 20:06:45"},"name":"American-Style Wheat
459
+ Wine Ale","description":"American style wheat wines range from gold to deep
460
+ amber and are brewed with 50% or more wheat malt. They have full body and
461
+ high residual malty sweetness. Perception of bitterness is moderate to medium
462
+ -high. Fruity-ester characters are often high and counterbalanced by complexity
463
+ of alcohols and high alcohol content. Hop aroma and flavor are at low to medium
464
+ levels. Very low levels of diacetyl may be acceptable. Bready, wheat, honey-like
465
+ and\/or caramel aroma and flavor are often part of the character. Phenolic
466
+ yeast character, sulfur, and\/or sweet corn-like dimethylsulfide (DMS) should
467
+ not be present. Oxidized, stale and aged characters are not typical of this
468
+ style. Chill haze is allowable.","ibuMin":"45","ibuMax":"85","abvMin":"8.4","abvMax":"12","srmMin":"8","srmMax":"15","ogMin":"1.088","fgMin":"1.024","fgMax":"1.032","createDate":"2012-03-21
469
+ 20:06:46"},{"id":36,"categoryId":3,"category":{"id":3,"name":"North American
470
+ Origin Ales","createDate":"2012-03-21 20:06:45"},"name":"Golden or Blonde
471
+ Ale","description":"Golden or Blonde ales are straw to golden blonde in color.
472
+ They have a crisp, dry palate, light to medium body, and light malt sweetness.
473
+ Low to medium hop aroma may be present but does not dominate. Bitterness is
474
+ low to medium. Fruity esters may be perceived but do not predominate. Diacetyl
475
+ should not be perceived. Chill haze should be absent.","ibuMin":"15","ibuMax":"25","abvMin":"4","abvMax":"5","srmMin":"3","srmMax":"7","ogMin":"1.045","fgMin":"1.008","fgMax":"1.016","createDate":"2012-03-21
476
+ 20:06:46"},{"id":37,"categoryId":3,"category":{"id":3,"name":"North American
477
+ Origin Ales","createDate":"2012-03-21 20:06:45"},"name":"American-Style Brown
478
+ Ale","description":"American brown ales range from deep copper to brown in
479
+ color. Roasted malt caramel-like and chocolate-like characters should be of
480
+ medium intensity in both flavor and aroma. American brown ales have evident
481
+ low to medium hop flavor and aroma, medium to high hop bitterness, and a medium
482
+ body. Estery and fruity-ester characters should be subdued. Diacetyl should
483
+ not be perceived. Chill haze is allowable at cold temperatures.","ibuMin":"25","ibuMax":"45","abvMin":"4","abvMax":"6.4","srmMin":"15","srmMax":"26","ogMin":"1.04","fgMin":"1.01","fgMax":"1.018","createDate":"2012-03-21
484
+ 20:06:46"},{"id":38,"categoryId":3,"category":{"id":3,"name":"North American
485
+ Origin Ales","createDate":"2012-03-21 20:06:45"},"name":"Smoke Porter","description":"Smoke
486
+ porters are chestnut brown to black in color. They can exhibit a mild to assertive
487
+ smoke character in balance with other beer characters. Black malt character
488
+ can be perceived in some porters, while others may be absent of strong roast
489
+ character. Roast barley character should be absent. Medium to full malt sweetness,
490
+ caramel and chocolate are acceptable along with medium to medium-high hop
491
+ bitterness. These beers are usually medium to full bodied. Fruity esters are
492
+ acceptable. Hop flavor and aroma may vary from being negligible to medium
493
+ in character.","ibuMin":"20","ibuMax":"40","abvMin":"5","abvMax":"8.7","srmMin":"20","srmMax":"20","ogMin":"1.04","fgMin":"1.006","fgMax":"1.014","createDate":"2012-03-21
494
+ 20:06:46"},{"id":39,"categoryId":3,"category":{"id":3,"name":"North American
495
+ Origin Ales","createDate":"2012-03-21 20:06:45"},"name":"American-Style Brett
496
+ Ale","description":"American Brett ales can be very light to black or take
497
+ on the color of added fruits or other ingredients. Wood- and barrel- aged
498
+ sour ales are classified elsewhere. The evolution of natural acidity develops
499
+ balanced complexity. Horsey, goaty, leathery, phenolic and light to moderate
500
+ and\/or fruity acidic character evolved from Brettanomyces organisms may be
501
+ evident, yet in balance with other character. Acidity may also be contributed
502
+ to by bacteria, but may or may not dominate. Residual flavors that come from
503
+ liquids previously aged in a barrel such as bourbon or sherry should not be
504
+ present. Wood vessels may be used during the fermentation and aging process,
505
+ but wood-derived flavors such as vanillin must not be present. In darker versions,
506
+ roasted malt, caramel-like and chocolate-like characters should be subtle
507
+ in both flavor and aroma. American Brett ales may have evident full range
508
+ of hop aroma and hop bitterness with a full range of body. Estery and fruity-ester
509
+ characters are evident, sometimes moderate and sometimes intense, yet balanced.
510
+ Diacetyl and sweet corn-like dimethylsulfide (DMS) should not be perceived.
511
+ Chill haze, bacteria and yeast-induced haze are allowable at low to medium
512
+ levels at any temperature. Fruited American-Style Brett Ales will exhibit
513
+ fruit flavors in harmonious balance with other characters.","createDate":"2012-03-21
514
+ 20:06:46"},{"id":40,"categoryId":3,"category":{"id":3,"name":"North American
515
+ Origin Ales","createDate":"2012-03-21 20:06:45"},"name":"American-Style Sour
516
+ Ale","description":"American sour ales can be very light to black or take
517
+ on the color of added fruits or other ingredients. There is no Brettanomyces
518
+ character in this style of beer. Wood- and barrel-aged sour ales are classified
519
+ elsewhere. If acidity is present it is usually in the form of lactic, acetic
520
+ and other organic acids naturally developed with acidified malt in the mash
521
+ or in fermentation by the use of various microorganisms including certain
522
+ bacteria and yeasts. Acidic character can be a complex balance of several
523
+ types of acid and characteristics of age. The evolution of natural acidity
524
+ develops balanced complexity. Residual flavors that come from liquids previously
525
+ aged in a barrel such as bourbon or sherry should not be present. Wood vessels
526
+ may be used during the fermentation and aging process, but wood-derived flavors
527
+ such as vanillin must not be present. In darker versions, roasted malt, caramel-like
528
+ and chocolate-like characters should be subtle in both flavor and aroma. American
529
+ sour may have evident full range of hop aroma and hop bitterness with a full
530
+ range of body. Estery and fruity-ester characters are evident, sometimes moderate
531
+ and sometimes intense, yet balanced. Diacetyl and sweet corn-like dimethylsulfide
532
+ (DMS) should not be perceived. Chill haze, bacteria and yeast-induced haze
533
+ are allowable at low to medium levels at any temperature. Fruited American-Style
534
+ Sour Ales will exhibit fruit flavors in harmonious balance with other characters.","createDate":"2012-03-21
535
+ 20:06:46"},{"id":41,"categoryId":3,"category":{"id":3,"name":"North American
536
+ Origin Ales","createDate":"2012-03-21 20:06:45"},"name":"American-Style Black
537
+ Ale","description":"American-style Black Ales are very dark to black and perceived
538
+ to have medium high to high hop bitterness, flavor and aroma with medium-high
539
+ alcohol content, balanced with a medium body. Fruity, floral and herbal character
540
+ from hops of all origins may contribute character. The style is further characterized
541
+ by a balanced and moderate degree of caramel malt and dark roasted malt flavor
542
+ and aroma. High astringency and high degree of burnt roast malt character
543
+ should be absent.","ibuMin":"50","ibuMax":"70","abvMin":"6","abvMax":"7.5","srmMin":"35","srmMax":"35","ogMin":"1.056","fgMin":"1.012","fgMax":"1.018","createDate":"2012-03-21
544
+ 20:06:46"},{"id":42,"categoryId":3,"category":{"id":3,"name":"North American
545
+ Origin Ales","createDate":"2012-03-21 20:06:45"},"name":"American-Style Stout","description":"Initial
546
+ low to medium malt sweetness with a degree of caramel, chocolate and\/or roasted
547
+ coffee flavor with a distinctive dryroasted bitterness in the finish. Coffee-like
548
+ roasted barley and roasted malt aromas are prominent. Some slight roasted
549
+ malt acidity is permissible and a medium- to full-bodied mouthfeel is appropriate.
550
+ Hop bitterness may be moderate to high. Hop aroma and flavor is moderate to
551
+ high, often with American citrus-type and\/or resiny hop character. The perception
552
+ of fruity esters is low. Roasted malt\/barley astringency may be low but not
553
+ excessive. Diacetyl (butterscotch) should be negligible or not perceived.
554
+ Head retention is excellent.","ibuMin":"35","ibuMax":"60","abvMin":"5.7","abvMax":"8.8","srmMin":"40","srmMax":"40","ogMin":"1.05","fgMin":"1.01","fgMax":"1.022","createDate":"2012-03-21
555
+ 20:06:46"},{"id":43,"categoryId":3,"category":{"id":3,"name":"North American
556
+ Origin Ales","createDate":"2012-03-21 20:06:45"},"name":"American-Style Imperial
557
+ Stout","description":"Black in color, American-style imperial stouts typically
558
+ have a high alcohol content. Generally characterized as very robust. The extremely
559
+ rich malty flavor and aroma are balanced with assertive hopping and fruity-ester
560
+ characteristics. Bitterness should be moderately high to very high and balanced
561
+ with full sweet malt character. Roasted malt astringency and bitterness can
562
+ be moderately perceived but should not overwhelm the overall character. Hop
563
+ aroma is usually moderately-high to overwhelmingly hop-floral, -citrus or
564
+ -herbal. Diacetyl (butterscotch) levels should be absent.","ibuMin":"50","ibuMax":"80","abvMin":"7","abvMax":"12","srmMin":"40","srmMax":"40","ogMin":"1.08","fgMin":"1.02","fgMax":"1.03","createDate":"2012-03-21
565
+ 20:06:46"},{"id":44,"categoryId":3,"category":{"id":3,"name":"North American
566
+ Origin Ales","createDate":"2012-03-21 20:06:45"},"name":"Specialty Stouts","description":"See
567
+ British Origin American-Style Imperial Porter Imperial porters are very dark
568
+ brown to black in color. No roast barley or strong burnt\/astringent black
569
+ malt character should be perceived. Medium malt, caramel and cocoa-like sweetness
570
+ should be in harmony with medium-low to medium hop bitterness. This is a full
571
+ bodied beer. Ale-like fruity esters should be evident but not overpowering
572
+ and compliment malt derived sweetness and hop character. Hop flavor and aroma
573
+ may vary from being low to medium-high. Diacetyl (butterscotch) levels should
574
+ be absent.","ibuMin":"35","ibuMax":"50","abvMin":"7","abvMax":"12","srmMin":"40","srmMax":"40","ogMin":"1.08","fgMin":"1.02","fgMax":"1.03","createDate":"2012-03-21
575
+ 20:06:46"},{"id":45,"categoryId":4,"category":{"id":4,"name":"German Origin
576
+ Ales","createDate":"2012-03-21 20:06:46"},"name":"German-Style K\u00f6lsch
577
+ \/ K\u00f6ln-Style K\u00f6lsch","description":"K\u00f6lsch is warm fermented
578
+ and aged at cold temperatures (German ale or alt-style beer). K\u00f6lsch
579
+ is characterized by a golden to straw color and a slightly dry, subtly sweet
580
+ softness on the palate, yet crisp. Good, dense head retention is desirable.
581
+ Light pearapple-Riesling wine-like fruitiness may be apparent, but is not
582
+ necessary for this style. Caramel character should not be evident. The body
583
+ is light to medium-light. This beer has low hop flavor and aroma with medium
584
+ bitterness. Wheat can be used in brewing this beer. Ale yeast is used for
585
+ fermentation, though lager yeast is sometimes used in the bottle or final
586
+ cold conditioning process. Fruity esters should be minimally perceived, if
587
+ at all. Chill haze should be absent.","ibuMin":"18","ibuMax":"25","abvMin":"4.8","abvMax":"5.3","srmMin":"4","srmMax":"6","ogMin":"1.042","fgMin":"1.006","fgMax":"1.01","createDate":"2012-03-21
588
+ 20:06:46"},{"id":46,"categoryId":4,"category":{"id":4,"name":"German Origin
589
+ Ales","createDate":"2012-03-21 20:06:46"},"name":"Berliner-Style Weisse (Wheat)","description":"This
590
+ is very pale in color and the lightest of all the German wheat beers. The
591
+ unique combination of yeast and lactic acid bacteria fermentation yields a
592
+ beer that is acidic, highly attenuated, and very light bodied. The carbonation
593
+ of a Berliner Weisse is high, and hop rates are very low. Clarity may be hazy
594
+ or cloudy from yeast or chill haze. Hop character should not be perceived.
595
+ Fruity esters will be evident. No diacetyl should be perceived.","ibuMin":"3","ibuMax":"6","abvMin":"2.8","abvMax":"3.4","srmMin":"2","srmMax":"4","ogMin":"1.028","fgMin":"1.004","fgMax":"1.006","createDate":"2012-03-21
596
+ 20:06:46"},{"id":47,"categoryId":4,"category":{"id":4,"name":"German Origin
597
+ Ales","createDate":"2012-03-21 20:06:46"},"name":"Leipzig-Style Gose","description":"Traditional
598
+ examples of Gose are spontaneously fermented, similarly to Belgian-style gueuze\/lambic
599
+ beers, and should exhibit complexity of acidic, flavor and aroma contributed
600
+ by introduction of wild yeast and bacteria into the fermentation. A primary
601
+ difference between Belgian Gueuze and German Gose is that Gose is served at
602
+ a much younger age. Gose is typically pale gold to pale amber in color and
603
+ typically contains malted barley, unmalted wheat with some traditional varieties
604
+ containing oats. Hop character and malt flavors and aromas are negligible.
605
+ Lemony or other citrus-like qualities are often present in aroma and on the
606
+ palate. Some versions may have the spicy character of added coriander in aroma
607
+ and on the palate at low to medium levels. Salt (table salt) character is
608
+ also traditional in low amounts. Horsey, leathery, earthy aroma and flavors
609
+ contributed by Brettanomyces yeasts may be evident but have a very low profile,
610
+ as this beer is not excessively aged. Modern German Gose breweries typically
611
+ introduce only pure beer yeast strains for fermentation. Low to medium lactic
612
+ acid character is evident in all examples as sharp, refreshing sourness. Gose
613
+ is typically enjoyed fresh, carbonated, and cloudy\/hazy with yeast character,
614
+ and may have evidence of continued fermentation activity. Overall complexity
615
+ of flavors and aromas are sought while maintaining an ideal balance between
616
+ acidity, yeast-enhanced spice and refreshment is ideal.","ibuMin":"10","ibuMax":"15","abvMin":"4.4","abvMax":"5.4","srmMin":"3","srmMax":"9","ogMin":"1.036","fgMin":"1.008","fgMax":"1.012","createDate":"2012-03-21
617
+ 20:06:46"},{"id":48,"categoryId":4,"category":{"id":4,"name":"German Origin
618
+ Ales","createDate":"2012-03-21 20:06:46"},"name":"South German-Style Hefeweizen
619
+ \/ Hefeweissbier","description":"The aroma and flavor of a Weissbier with
620
+ yeast is decidedly fruity and phenolic. The phenolic characteristics are often
621
+ described as clove-, nutmeg-like, mildly smoke-like or even vanilla-like.
622
+ Banana-like esters should be present at low to medium-high levels. These beers
623
+ are made with at least 50 percent malted wheat, and hop rates are quite low.
624
+ Hop flavor and aroma are absent or present at very low levels. Weissbier is
625
+ well attenuated and very highly carbonated and a medium to full bodied beer.
626
+ The color is very pale to pale amber. Because yeast is present, the beer will
627
+ have yeast flavor and a characteristically fuller mouthfeel and may be appropriately
628
+ very cloudy. No diacetyl should be perceived.","ibuMin":"10","ibuMax":"15","abvMin":"4.9","abvMax":"5.5","srmMin":"3","srmMax":"9","ogMin":"1.047","fgMin":"1.008","fgMax":"1.016","createDate":"2012-03-21
629
+ 20:06:46"},{"id":49,"categoryId":4,"category":{"id":4,"name":"German Origin
630
+ Ales","createDate":"2012-03-21 20:06:46"},"name":"South German-Style Kristall
631
+ Weizen \/ Kristall Weissbier","description":"The aroma and flavor of a Weissbier
632
+ without yeast is very similar to Weissbier with yeast (Hefeweizen\/Hefeweissbier)
633
+ with the caveat that fruity and phenolic characters are not combined with
634
+ the yeasty flavor and fuller-bodied mouthfeel of yeast. The phenolic characteristics
635
+ are often described as clove- or nutmeg-like and can be smoky or even vanilla-like.
636
+ Banana-like esters are often present. These beers are made with at least 50
637
+ percent malted wheat, and hop rates are quite low. Hop flavor and aroma are
638
+ absent. Weissbier is well attenuated and very highly carbonated, yet its relatively
639
+ high starting gravity and alcohol content make it a medium- to full-bodied
640
+ beer. The color is very pale to deep golden. Because the beer has been filtered,
641
+ yeast is not present. The beer will have no flavor of yeast and a cleaner,
642
+ drier mouthfeel. The beer should be clear with no chill haze present. No diacetyl
643
+ should be perceived.","ibuMin":"10","ibuMax":"15","abvMin":"4.9","abvMax":"5.5","srmMin":"3","srmMax":"9","ogMin":"1.047","fgMin":"1.008","fgMax":"1.016","createDate":"2012-03-21
644
+ 20:06:46","updateDate":"2012-07-06 18:07:22"},{"id":50,"categoryId":4,"category":{"id":4,"name":"German
645
+ Origin Ales","createDate":"2012-03-21 20:06:46"},"name":"German-Style Leichtes
646
+ Weizen \/ Weissbier","description":"The German word leicht means light, and
647
+ as such these beers are light versions of Hefeweizen. Leicht Weissbier is
648
+ top fermented and cloudy like Hefeweizen. The phenolic and estery aromas and
649
+ flavors typical of Weissbiers are more subdued in Leichtes Weizen. Hop flavor
650
+ and aroma are normally absent. The overall flavor profile is less complex
651
+ than Hefeweizen due to decreased alcohol content. There is less yeasty flavor
652
+ present. Leichtes Weissbier has diminished mouth feel relative to Hefeweizen,
653
+ and is a low-bodied beer. No diacetyl should be perceived. The beer may have
654
+ a broad range of color from pale golden to pale amber.","ibuMin":"10","ibuMax":"20","abvMin":"2.5","abvMax":"3.5","srmMin":"4","srmMax":"15","ogMin":"1.028","fgMin":"1.004","fgMax":"1.008","createDate":"2012-03-21
655
+ 20:06:46"},{"id":51,"categoryId":4,"category":{"id":4,"name":"German Origin
656
+ Ales","createDate":"2012-03-21 20:06:46"},"name":"South German-Style Bernsteinfarbenes
657
+ Weizen \/ Weissbier","description":"The German word Bernsteinfarben means
658
+ amber colored, and as such, a Bernsteinfarbenes Weizen is dark yellow to amber
659
+ in color. This beer style is characterized by a distinct sweet maltiness and
660
+ caramel or bready character from the use of medium colored malts. Estery and
661
+ phenolic elements of this Weissbier should be evident but subdued. Bernsteinfarbenes
662
+ Weissbier is well attenuated and very highly carbonated, and hop bitterness
663
+ is low. Hop flavor and aroma are absent. The percentage of wheat malt is at
664
+ least 50 percent. If this is served with yeast, the beer may be appropriately
665
+ very cloudy. No diacetyl should be perceived.","ibuMin":"10","ibuMax":"15","abvMin":"4.8","abvMax":"5.4","srmMin":"9","srmMax":"13","ogMin":"1.048","fgMin":"1.008","fgMax":"1.016","createDate":"2012-03-21
666
+ 20:06:46"},{"id":52,"categoryId":4,"category":{"id":4,"name":"German Origin
667
+ Ales","createDate":"2012-03-21 20:06:46"},"name":"South German-Style Dunkel
668
+ Weizen \/ Dunkel Weissbier","description":"This beer style is characterized
669
+ by a distinct sweet maltiness and a chocolate-like character from roasted
670
+ malt. Estery and phenolic elements of this Weissbier should be evident but
671
+ subdued. Color can range from copper-brown to dark brown. Dunkel Weissbier
672
+ is well attenuated and very highly carbonated, and hop bitterness is low.
673
+ Hop flavor and aroma are absent. Usually dark barley malts are used in conjunction
674
+ with dark cara or color malts, and the percentage of wheat malt is at least
675
+ 50 percent. If this is served with yeast, the beer may be appropriately very
676
+ cloudy. No diacetyl should be perceived.","ibuMin":"10","ibuMax":"15","abvMin":"4.8","abvMax":"5.4","srmMin":"10","srmMax":"19","ogMin":"1.048","fgMin":"1.008","fgMax":"1.016","createDate":"2012-03-21
677
+ 20:06:46"},{"id":53,"categoryId":4,"category":{"id":4,"name":"German Origin
678
+ Ales","createDate":"2012-03-21 20:06:46"},"name":"South German-Style Weizenbock
679
+ \/ Weissbock","description":"This style can be either pale or dark (golden
680
+ to dark brown in color) and has a high starting gravity and alcohol content.
681
+ The malty sweetness of a Weizenbock is balanced with a clove-like phenolic
682
+ and fruity-estery banana element to produce a wellrounded aroma and flavor.
683
+ As is true with all German wheat beers, hop bitterness is low and carbonation
684
+ is high. Hop flavor and aroma are absent. It has a medium to full body. If
685
+ dark, a mild roast malt character should emerge in flavor and to a lesser
686
+ degree in the aroma. If this is served with yeast the beer may be appropriately
687
+ very cloudy. No diacetyl should be perceived.","ibuMin":"15","ibuMax":"35","abvMin":"6.9","abvMax":"9.3","srmMin":"5","srmMax":"30","ogMin":"1.066","fgMin":"1.016","fgMax":"1.028","createDate":"2012-03-21
688
+ 20:06:46"},{"id":54,"categoryId":4,"category":{"id":4,"name":"German Origin
689
+ Ales","createDate":"2012-03-21 20:06:46"},"name":"Bamberg-Style Weiss (Smoke)
690
+ Rauchbier (Dunkel or Helles)","description":"Bamberg-style Weiss Rauchbier
691
+ should have smoky characters that range from detectable to prevalent in the
692
+ aroma and flavor. Smoke character is not harshly phenolic, but rather very
693
+ smooth, almost rendering a perception of mild sweetness to this style of beer.
694
+ The aroma and flavor of a Weissbier with yeast is decidedly fruity and phenolic.
695
+ The phenolic characteristics are often described as clove- or nutmeg-like
696
+ and can be smoky or even vanilla-like. Banana-like esters are often present.
697
+ These beers are made with at least 50 percent malted wheat, and hop rates
698
+ are quite low. Hop flavor and aroma are absent. Weissbier is well attenuated
699
+ and very highly carbonated and a medium- to full-bodied beer. The color is
700
+ very pale to very dark amber. Darker (dunkel) styles should have a detectable
701
+ degree of roast malt in the balance without being robust in overall character.
702
+ Because yeast is present, the beer will have yeast flavor and a characteristically
703
+ fuller mouthfeel and may be appropriately very cloudy. No diacetyl should
704
+ be perceived.","ibuMin":"10","ibuMax":"15","abvMin":"4.9","abvMax":"5.5","srmMin":"4","srmMax":"18","ogMin":"1.047","fgMin":"1.008","fgMax":"1.016","createDate":"2012-03-21
705
+ 20:06:46"},{"id":55,"categoryId":4,"category":{"id":4,"name":"German Origin
706
+ Ales","createDate":"2012-03-21 20:06:46"},"name":"German-Style Brown Ale \/
707
+ D\u00fcsseldorf-Style Altbier","description":"Copper to brown in color, this
708
+ German ale may be highly hopped and intensely bitter (although the 25 to 35
709
+ IBU range is more normal for the majority of Altbiers from D\u00fcsseldorf)
710
+ and has a medium body and malty flavor. A variety of malts, including wheat,
711
+ may be used. Hop character may be low to medium in the flavor and aroma. The
712
+ overall impression is clean, crisp, and flavorful often with a dry finish.
713
+ Fruity esters can be low. No diacetyl or chill haze should be perceived.","ibuMin":"25","ibuMax":"52","abvMin":"4.3","abvMax":"5.5","srmMin":"11","srmMax":"19","ogMin":"1.044","fgMin":"1.008","fgMax":"1.014","createDate":"2012-03-21
714
+ 20:06:46"},{"id":56,"categoryId":4,"category":{"id":4,"name":"German Origin
715
+ Ales","createDate":"2012-03-21 20:06:46"},"name":"Kellerbier (Cellar beer)
716
+ or Zwickelbier - Ale","description":"These beers are unfiltered German-style
717
+ Altbier and K\u00f6lsch. They are packaged and\/or served intentionally with
718
+ low to moderate amounts of yeast. Products may be filtered and again dosed
719
+ with yeast in the package, manifesting themselves as bottle conditioned beers
720
+ or unfiltered beer with yeast present. They will most likely not be clear,
721
+ and may appear slightly hazy to moderately cloudy. Yeast character, flavor
722
+ and aroma are desirable, yet should be low to medium but not overpowering
723
+ the balance and character of malt and hops. Low to moderately low levels of
724
+ yeast-generated sulfur containing compounds should be apparent in aroma and
725
+ flavor, and low levels of acetaldehyde or other volatiles normally removed
726
+ during fermentation may or may not be apparent. The sulfur and acetaldehyde
727
+ characters should contribute positively to the beer drinking experience. Head
728
+ retention may not be optimal. The brewer must indicate the classic style on
729
+ which the entry is based to allow for accurate judging. Beer entries not accompanied
730
+ by this information will be at a disadvantage during evaluation.","createDate":"2012-03-21
731
+ 20:06:46"},{"id":57,"categoryId":5,"category":{"id":5,"name":"Belgian And
732
+ French Origin Ales","createDate":"2012-03-21 20:06:46"},"name":"Belgian-Style
733
+ Flanders Oud Bruin or Oud Red Ales","description":"This light- to medium-bodied
734
+ deep copper to brown ale is characterized by a slight to strong lactic sourness,
735
+ and with \"Reds\" sometimes a balanced degree of acetic acid. Brettanomyces
736
+ produced flavors and aromas are not part of character. A fruity-estery character
737
+ which is often cherry-like is apparent with no hop flavor or aroma. Flanders
738
+ brown ales have low to medium bitterness and a cocoa-like character from roast
739
+ malt. Roasted malt character in aroma and flavor is acceptable at low levels.
740
+ A very low degree of malt sweetness may be present and in balance with the
741
+ acidity produced by Lactobacillus activity. Oak-like or woody characters may
742
+ be pleasantly integrated into overall palate. Chill haze is acceptable at
743
+ low serving temperatures. Some versions may be more highly carbonated and,
744
+ when bottle conditioned, may appear cloudy (yeast) when served. These final
745
+ beers are often blended old with new before packaging in order to create the
746
+ brewer''s intended balance of characters.","ibuMin":"15","ibuMax":"25","abvMin":"4.8","abvMax":"6.5","srmMin":"12","srmMax":"20","ogMin":"1.044","fgMin":"1.008","fgMax":"1.016","createDate":"2012-03-21
747
+ 20:06:46"},{"id":58,"categoryId":5,"category":{"id":5,"name":"Belgian And
748
+ French Origin Ales","createDate":"2012-03-21 20:06:46"},"name":"Belgian-Style
749
+ Dubbel","description":"This medium-bodied, red to dark brown colored ale has
750
+ a malty sweetness and chocolate-like caramel aroma. A light hop flavor and\/or
751
+ aroma is acceptable. Dubbels are also characterized by low-medium to medium
752
+ bitterness. No diacetyl is acceptable. Yeastgenerated fruity esters (especially
753
+ banana) are appropriate at low levels. Head retention is dense and mousse-like.
754
+ Chill haze is acceptable at low serving temperatures. Often bottle conditioned
755
+ a slight yeast haze and flavor may be evident.","ibuMin":"20","ibuMax":"30","abvMin":"6.25","abvMax":"7.5","srmMin":"16","srmMax":"36","ogMin":"1.06","fgMin":"1.012","fgMax":"1.016","createDate":"2012-03-21
756
+ 20:06:46"},{"id":59,"categoryId":5,"category":{"id":5,"name":"Belgian And
757
+ French Origin Ales","createDate":"2012-03-21 20:06:46"},"name":"Belgian-Style
758
+ Tripel","description":"Tripels are often characterized by a complex, sometimes
759
+ mild spicy character. Clove-like phenolic flavor and aroma may be evident
760
+ at extremely low levels. Yeast-generated fruity esters, including banana,
761
+ are also common, but not necessary. These pale\/light-colored ales may finish
762
+ sweet, though any sweet finish should be light. The beer is characteristically
763
+ medium and clean in body with an equalizing hop\/malt balance and a perception
764
+ of medium to medium high hop bitterness. Traditional Belgian Tripels are often
765
+ well attenuated. Brewing sugar may be used to lighten the perception of body.
766
+ Its sweetness will come from very pale malts. There should not be character
767
+ from any roasted or dark malts. Low hop flavor is acceptable. Alcohol strength
768
+ and flavor should be perceived as evident. Head retention is dense and mousse-like.
769
+ Chill haze is acceptable at low serving temperatures. Traditional Tripels
770
+ are bottle conditioned, may exhibit slight yeast haze but the yeast should
771
+ not be intentionally roused. Oxidative character if evident in aged Tripels
772
+ should be mild and pleasant.","ibuMin":"20","ibuMax":"45","abvMin":"7","abvMax":"10","srmMin":"4","srmMax":"9","ogMin":"1.07","fgMin":"1.01","fgMax":"1.018","createDate":"2012-03-21
773
+ 20:06:46"},{"id":60,"categoryId":5,"category":{"id":5,"name":"Belgian And
774
+ French Origin Ales","createDate":"2012-03-21 20:06:46"},"name":"Belgian-Style
775
+ Quadrupel","description":"Quadrupels or \"Quads\" are characterized by the
776
+ immense presence of alcohol and balanced flavor, bitterness and aromas. Its
777
+ color is deep amber to rich chestnut\/garnet brown. Often characterized by
778
+ a mousse-like dense, sometimes amber head will top off a properly poured and
779
+ served quad. Complex fruity aroma and flavor emerge reminiscent of raisins,
780
+ dates, figs, grapes, plums often accompanied with a hint of winy character.
781
+ Caramel, dark sugar and malty sweet flavors and aromas can be intense, not
782
+ cloying, while complementing fruitiness. Though well attenuated it usually
783
+ has a full, creamy body. Hop characters do not dominate; low to low-medium
784
+ bitterness is perceived. Perception of alcohol can be extreme. Clove-like
785
+ phenolic flavor and aroma should not be evident. Chill haze is acceptable
786
+ at low serving temperatures. Diacetyl and DMS should not be perceived. Well
787
+ balanced with savoring\/sipping drinkability. Oxidative character if evident
788
+ in aged Quads should be mild and pleasant.","ibuMin":"25","ibuMax":"50","abvMin":"9","abvMax":"14","srmMin":"8","srmMax":"20","ogMin":"1.084","fgMin":"1.014","fgMax":"1.02","createDate":"2012-03-21
789
+ 20:06:46"},{"id":61,"categoryId":5,"category":{"id":5,"name":"Belgian And
790
+ French Origin Ales","createDate":"2012-03-21 20:06:46"},"name":"Belgian-Style
791
+ Blonde Ale","description":"Belgian-style blond ales are characterized by low
792
+ yet evident hop bitterness, flavor, and sometimes aroma. Light to medium body
793
+ and low malt aroma with a sweet, spiced and a low to medium fruity-ester character
794
+ orchestrated in flavor and aroma. Sugar may be used to lighten perceived body.
795
+ They are blonde to golden in color. Noble-type hops are commonly used. Low
796
+ levels of phenolic spiciness from yeast byproducts may be perceived. Diacetyl
797
+ should not be perceived. Acidic character should not be present. Chill haze
798
+ is allowable at cold temperatures.","ibuMin":"15","ibuMax":"30","abvMin":"6","abvMax":"7.8","srmMin":"4","srmMax":"7","ogMin":"1.054","fgMin":"1.008","fgMax":"1.014","createDate":"2012-03-21
799
+ 20:06:46"},{"id":62,"categoryId":5,"category":{"id":5,"name":"Belgian And
800
+ French Origin Ales","createDate":"2012-03-21 20:06:46"},"name":"Belgian-Style
801
+ Pale Ale","description":"Belgian-style pale ales are characterized by low
802
+ but noticeable hop bitterness, flavor, and aroma. Light to medium body and
803
+ low malt aroma are typical. They are light amber to deep amber in color. Noble-type
804
+ hops are commonly used. Low to medium fruity esters are evident in aroma and
805
+ flavor. Low levels of phenolic spiciness from yeast byproducts may be perceived.
806
+ Low caramel or toasted malt flavor is okay. Diacetyl should not be perceived.
807
+ Chill haze is allowable at cold temperatures.","ibuMin":"20","ibuMax":"30","abvMin":"4","abvMax":"6","srmMin":"6","srmMax":"12","ogMin":"1.044","fgMin":"1.008","fgMax":"1.014","createDate":"2012-03-21
808
+ 20:06:46"},{"id":63,"categoryId":5,"category":{"id":5,"name":"Belgian And
809
+ French Origin Ales","createDate":"2012-03-21 20:06:46"},"name":"Belgian-Style
810
+ Pale Strong Ale","description":"Belgian pale strong ales are pale to golden
811
+ in color with relatively light body for a beer of its alcoholic strength.
812
+ Often brewed with light colored Belgian \"candy\" sugar, these beers are well
813
+ attenuated. The perception of hop bitterness is medium-low to medium -high,
814
+ with hop flavor and aroma also in this range. These beers are highly attenuated
815
+ and have a perceptively deceiving high alcoholic character-being light to
816
+ medium bodied rather than full bodied. The intensity of malt character should
817
+ be low to medium, often surviving along with a complex fruitiness. Very little
818
+ or no diacetyl is perceived. Herbs and spices are sometimes used to delicately
819
+ flavor these strong ales. Low levels of phenolic spiciness from yeast byproducts
820
+ may also be perceived. Chill haze is allowable at cold temperatures.","ibuMin":"20","ibuMax":"50","abvMin":"7","abvMax":"11","srmMin":"4","srmMax":"10","ogMin":"1.064","fgMin":"1.012","fgMax":"1.024","createDate":"2012-03-21
821
+ 20:06:46"},{"id":64,"categoryId":5,"category":{"id":5,"name":"Belgian And
822
+ French Origin Ales","createDate":"2012-03-21 20:06:46"},"name":"Belgian-Style
823
+ Dark Strong Ale","description":"Belgian dark strong ales are amber to dark
824
+ brown in color. Often, though not always, brewed with dark Belgian \"candy\"
825
+ sugar, these beers can be well attenuated, ranging from medium to full-bodied.
826
+ The perception of hop bitterness is low to medium, with hop flavor and aroma
827
+ also in this range. Fruity complexity along with the soft flavors of roasted
828
+ malts add distinct character. The alcohol strength of these beers can often
829
+ be deceiving to the senses. The intensity of malt character can be rich, creamy,
830
+ and sweet with intensities ranging from medium to high. Very little or no
831
+ diacetyl is perceived. Herbs and spices are sometimes used to delicately flavor
832
+ these strong ales. Low levels of phenolic spiciness from yeast byproducts
833
+ may also be perceived. Chill haze is allowable at cold temperatures.","ibuMin":"20","ibuMax":"50","abvMin":"7","abvMax":"11","srmMin":"9","srmMax":"35","ogMin":"1.064","fgMin":"1.012","fgMax":"1.024","createDate":"2012-03-21
834
+ 20:06:46"},{"id":65,"categoryId":5,"category":{"id":5,"name":"Belgian And
835
+ French Origin Ales","createDate":"2012-03-21 20:06:46"},"name":"Belgian-Style
836
+ White (or Wit) \/ Belgian-Style Wheat","description":"Belgian white ales are
837
+ very pale in color and are brewed using unmalted wheat and malted barley and
838
+ are spiced with coriander and orange peel. Coriander and light orange peel
839
+ aroma should be perceived as such or as an unidentified spiciness. Phenolic
840
+ spiciness and yeast flavors may be evident at mild levels. These beers are
841
+ traditionally bottle conditioned and served cloudy. An unfiltered starch and
842
+ yeast haze should be part of the appearance. The low to medium body should
843
+ have some degree of creaminess from wheat starch. The style is further characterized
844
+ by the use of noble-type hops to achieve low hop bitterness and little to
845
+ no apparent hop flavor. This beer has no diacetyl and a low to medium fruity-ester
846
+ level. Mild acidity is appropriate.","ibuMin":"10","ibuMax":"17","abvMin":"4.8","abvMax":"5.2","srmMin":"2","srmMax":"4","ogMin":"1.044","fgMin":"1.006","fgMax":"1.01","createDate":"2012-03-21
847
+ 20:06:46"},{"id":66,"categoryId":5,"category":{"id":5,"name":"Belgian And
848
+ French Origin Ales","createDate":"2012-03-21 20:06:46"},"name":"Belgian-Style
849
+ Lambic","description":"Unblended, naturally and spontaneously fermented lambic
850
+ is intensely estery, sour, and sometimes, but not necessarily, acetic flavored.
851
+ Low in carbon dioxide, these hazy beers are brewed with unmalted wheat and
852
+ malted barley. Sweet malt characters are not perceived. They are very low
853
+ in hop bitterness. Cloudiness is acceptable. These beers are quite dry and
854
+ light bodied. Characteristic horsey, goaty, leathery and phenolic character
855
+ evolved from Brettanomyces yeast is often present at moderate levels. Versions
856
+ of this beer made outside of the Brussels area of Belgium cannot be true lambics.
857
+ These versions are said to be \"lambicstyle\" and may be made to resemble
858
+ many of the beers of true origin. Vanillin and other wood-derived flavors
859
+ should not be evident. Historically, traditional lambic is dry and completely
860
+ attenuated, exhibiting no residual sweetness either from malt, sugar or artificial
861
+ sweeteners. Sweet versions may be created through addition of sugars or artificial
862
+ sweeteners. Competition organizers may choose to subcategorize this style
863
+ into A) Traditional and B) Sweet. Artificial sweeteners are sometimes used
864
+ in some brands.","ibuMin":"11","ibuMax":"23","abvMin":"6.2","abvMax":"8.1","srmMin":"6","srmMax":"13","ogMin":"1.047","fgMin":"1","fgMax":"1.01","createDate":"2012-03-21
865
+ 20:06:46"},{"id":67,"categoryId":5,"category":{"id":5,"name":"Belgian And
866
+ French Origin Ales","createDate":"2012-03-21 20:06:46"},"name":"Belgian-Style
867
+ Gueuze Lambic","description":"Old lambic is blended with newly fermenting
868
+ young lambic to create this special style of lambic. Gueuze is always referrmented
869
+ in the bottle. These unflavored blended and secondary fermented lambic beers
870
+ may be very dry or mildly sweet and are characterized by intense fruity-estery,
871
+ sour, and acidic aromas and flavors. These pale beers are brewed with unmalted
872
+ wheat, malted barley, and stale, aged hops. Sweet malt characters are not
873
+ perceived. They are very low in hop bitterness. Diacetyl should be absent.
874
+ Characteristic horsey, goaty, leathery and phenolic character evolved from
875
+ Brettanomyces yeast is often present at moderate levels. Cloudiness is acceptable.
876
+ These beers are quite dry and light bodied. Vanillin and other wood-derived
877
+ flavors should not be evident. Versions of this beer made outside of the Brussels
878
+ area of Belgium cannot be true lambics. These versions are said to be \"lambic-style\"
879
+ and may be made to resemble many of the beers of true origin. Historically,
880
+ traditional gueuze lambics are dry and completely attenuated, exhibiting no
881
+ residual sweetness either from malt, sugar or artificial sweeteners. Some
882
+ versions often have a degree of sweetness, contributed by sugars or artificial
883
+ sweeteners. Competition organizers may choose to subcategorize this style
884
+ into A) Traditional and B) Sweet. Artificial sweeteners are sometimes used
885
+ in some brands.","ibuMin":"11","ibuMax":"23","abvMin":"6.8","abvMax":"8.6","srmMin":"6","srmMax":"13","ogMin":"1.044","fgMin":"1","fgMax":"1.01","createDate":"2012-03-21
886
+ 20:06:46"},{"id":68,"categoryId":5,"category":{"id":5,"name":"Belgian And
887
+ French Origin Ales","createDate":"2012-03-21 20:06:46"},"name":"Belgian-Style
888
+ Fruit Lambic","description":"These beers, also known by the names framboise,
889
+ kriek, peche, cassis, etc., are characterized by fruit flavors and aromas.
890
+ The color reflects the choice of fruit. Sourness is an important part of the
891
+ flavor profile, though sweetness may compromise the intensity. These flavored
892
+ lambic beers may be very dry or mildly sweet and range from a dry to a full-bodied
893
+ mouthfeel. Characteristic horsey, goaty, leathery and phenolic character evolved
894
+ from Brettanomyces yeast is often present at moderate levels. Vanillin and
895
+ other woody flavors should not be evident. Versions of this beer made outside
896
+ of the Brussels area of Belgium cannot be true lambics. These versions are
897
+ said to be \"lambic-style\" and may be made to resemble many of the beers
898
+ of true origin. Historically, traditional lambics are dry and completely attenuated,
899
+ exhibiting no residual sweetness either from malt, sugar, fruit or artificial
900
+ sweeteners. Some versions often have a degree of sweetness, contributed by
901
+ fruit sugars, other sugars or artificial sweeteners. Competition organizers
902
+ may choose to subcategorize this style into A) Traditional and B) Sweet. Artificial
903
+ sweeteners are sometimes used in some brands.","ibuMin":"15","ibuMax":"21","abvMin":"5.6","abvMax":"8.6","ogMin":"1.04","fgMin":"1.008","fgMax":"1.016","createDate":"2012-03-21
904
+ 20:06:46"},{"id":69,"categoryId":5,"category":{"id":5,"name":"Belgian And
905
+ French Origin Ales","createDate":"2012-03-21 20:06:46"},"name":"Belgian-Style
906
+ Table Beer","description":"These ales and lagers are very low in alcohol and
907
+ historically in Belgium enjoyed with meals by both adults and children. Pale
908
+ to very dark brown in color. Additions of caramel coloring are sometimes employed
909
+ to adjust color. They are light bodied with relatively low carbonation with
910
+ limited aftertaste. The mouth feel is light to moderate, though higher than
911
+ one might anticipate, usually because of unfermented sugars\/malt sugars.
912
+ Malted barley, wheat and rye may be used as well as unmalted wheat, rye, oats
913
+ and corn. A mild malt character could be evident. Aroma\/Flavor hops are most
914
+ commonly used to employ a flavor balance that is only low in bitterness. Traditional
915
+ versions do not use artificial sweeteners nor are they excessively sweet.
916
+ More modern versions of this beer incorporate sweeteners such as sugar and
917
+ saccharine added post fermentation to sweeten the palate and add to a perception
918
+ of smoothness. Spices (such as orange and lemon peel, as well as coriander)
919
+ may be added in barely perceptible amounts, but this is not common. Diacetyl
920
+ should not be perceived. Competition directors may choose to break out subcategories
921
+ of Traditional and Modern.","ibuMin":"5","ibuMax":"15","abvMin":"0.5","abvMax":"3.5","srmMin":"5","srmMax":"50","ogMin":"1.008","fgMin":"1004","fgMax":"1.034","createDate":"2012-03-21
922
+ 20:06:46"},{"id":70,"categoryId":5,"category":{"id":5,"name":"Belgian And
923
+ French Origin Ales","createDate":"2012-03-21 20:06:46"},"name":"Other Belgian-Style
924
+ Ales","description":"Recognizing the uniqueness and traditions of several
925
+ other styles of Belgian Ales, the beers entered in this category will be assessed
926
+ on the merits that they do not fit existing style guidelines and information
927
+ that the brewer provides explaining the history and tradition of the style.
928
+ Balance of character is a key component when assessing these beers. Barrel
929
+ or wood-aged entries in competitions may be directed to other categories by
930
+ competition director. In competitions the brewer must provide the historical
931
+ or regional tradition of the style, or his interpretation of the style, in
932
+ order to be assessed properly by the judges.","createDate":"2012-03-21 20:06:46"},{"id":71,"categoryId":5,"category":{"id":5,"name":"Belgian
933
+ And French Origin Ales","createDate":"2012-03-21 20:06:46"},"name":"French-Style
934
+ Bi\u00e8re de Garde","description":"Beers in this category are golden to deep
935
+ copper or light brown in color. They are light to medium in body. This style
936
+ of beer is characterized by a toasted malt aroma, slight malt sweetness in
937
+ flavor, and low to medium hop bitterness. Noble-type hop aromas and flavors
938
+ should be low to medium. Fruity esters can be light to medium in intensity.
939
+ Flavor of alcohol is evident. Earthy, cellarlike, musty aromas are okay. Diacetyl
940
+ should not be perceived but chill haze is okay. Often bottle conditioned with
941
+ some yeast character. French-Style Bi\u00e9re de Garde may have Brettanomyces
942
+ characters that are slightly acidity, fruity, horsey, goaty and\/or leather-like.","ibuMin":"20","ibuMax":"30","abvMin":"4.5","abvMax":"8","srmMin":"8","srmMax":"16","ogMin":"1.06","fgMin":"1.012","fgMax":"1.024","createDate":"2012-03-21
943
+ 20:06:46"},{"id":72,"categoryId":5,"category":{"id":5,"name":"Belgian And
944
+ French Origin Ales","createDate":"2012-03-21 20:06:46"},"name":"French & Belgian-Style
945
+ Saison","description":"Beers in this category are golden to deep amber in
946
+ color. There may be quite a variety of characters within this style. Generally:
947
+ They are light to medium in body. Malt aroma is low to medium-low. Esters
948
+ are medium to high in aroma, while, complex alcohols, herbs, spices, low
949
+ Brettanomyces character and even clove and smoke-like phenolics may or may
950
+ not be evident in the overall balanced beer. Hop aroma and flavor may be at
951
+ low to medium levels. Malt flavor is low but provides foundation for the overall
952
+ balance. Hop bitterness is moderate to moderately assertive. Herb and\/or
953
+ spice flavors, including black pepper-like notes, may or may not be evident.
954
+ Fruitiness from fermentation is generally in character. A balanced small amount
955
+ of sour or acidic flavors is acceptable when in balance with other components.
956
+ Earthy, cellar-like, musty aromas are okay. Diacetyl should not be perceived.
957
+ Chill or slight yeast haze is okay. Often bottle conditioned with some yeast
958
+ character and high carbonation. French & Belgian-Style Saison may have Brettanomyces
959
+ characters that are slightly acidity, fruity, horsey, goaty and\/or leather-like.","ibuMin":"20","ibuMax":"40","abvMin":"4.5","abvMax":"8.5","srmMin":"4","srmMax":"14","ogMin":"1.055","fgMin":"1.004","fgMax":"1.016","createDate":"2012-03-21
960
+ 20:06:46"},{"id":73,"categoryId":6,"category":{"id":6,"name":"International
961
+ Ale Styles","createDate":"2012-03-21 20:06:46"},"name":"International-Style
962
+ Pale Ale","description":"International-style pale ales range from deep golden
963
+ to copper in color. The style is characterized by wide range of hop characters
964
+ unlike fruity, floral and citrus-like American-variety hop character and unlike
965
+ earthy, herbal English-variety hop character. Moderate to high hop bitterness,
966
+ flavor, and aroma is evident. International pale ales have medium body and
967
+ low to medium maltiness. Low caramel character is allowable. Fruity-ester
968
+ flavor and aroma should be moderate to strong. Diacetyl should be absent or
969
+ present at very low levels. Chill haze is allowable at cold temperatures.","ibuMin":"30","ibuMax":"42","abvMin":"4.5","abvMax":"5.5","srmMin":"6","srmMax":"14","ogMin":"1.044","fgMin":"1.008","fgMax":"1.014","createDate":"2012-03-21
970
+ 20:06:46"},{"id":74,"categoryId":6,"category":{"id":6,"name":"International
971
+ Ale Styles","createDate":"2012-03-21 20:06:46"},"name":"Australasian-Style
972
+ Pale Ale","description":"This style is a mild, pale, light-bodied ale with
973
+ a color varying from light to amber. Hop bitterness and flavor range from
974
+ very low to low. Hop aroma is often absent. A fruity or estery aroma should
975
+ be perceived. Diacetyl should be very low. DMS and chill haze should not present.","ibuMin":"20","ibuMax":"40","abvMin":"4.2","abvMax":"6.2","srmMin":"5","srmMax":"14","ogMin":"1.04","fgMin":"1.006","fgMax":"1.012","createDate":"2012-03-21
976
+ 20:06:46"},{"id":75,"categoryId":7,"category":{"id":7,"name":"European-germanic
977
+ Lager","createDate":"2012-03-21 20:06:46"},"name":"German-Style Pilsener","description":"A
978
+ classic German Pilsener is very light straw or golden in color and well hopped.
979
+ Perception of hop bitterness is medium to high. Noble-type hop aroma and flavor
980
+ are moderate and quite obvious. It is a well-attenuated, medium-light bodied
981
+ beer, but a malty residual sweetness can be perceived in aroma and flavor.
982
+ Very low levels of sweet corn-like dimethylsulfide (DMS) character are below
983
+ most beer drinkers'' taste thresholds and are usually not detectable except
984
+ to the trained or sensitive palate. Other fermentation or hop related sulfur
985
+ compounds, when perceived at low levels, may be characteristic of this style.
986
+ Fruity esters and diacetyl should not be perceived. There should be no chill
987
+ haze. Its head should be dense and rich.","ibuMin":"25","ibuMax":"40","abvMin":"4","abvMax":"5","srmMin":"3","srmMax":"4","ogMin":"1.044","fgMin":"1.006","fgMax":"1.012","createDate":"2012-03-21
988
+ 20:06:46"},{"id":76,"categoryId":7,"category":{"id":7,"name":"European-germanic
989
+ Lager","createDate":"2012-03-21 20:06:46"},"name":"Bohemian-Style Pilsener","description":"Traditional
990
+ Bohemian Pilseners are medium bodied, and they can be as dark as a light amber
991
+ color. This style balances moderate bitterness and noble-type hop aroma and
992
+ flavor with a malty, slightly sweet, medium body. Extremely low levels of
993
+ diacetyl and low levels of sweet corn-like dimethylsulfide (DMS) character,
994
+ if perceived, are characteristic of this style and both may accent malt aroma.
995
+ A toasted-, biscuit-like, bready malt character along with low levels of sulfur
996
+ compounds may be evident. There should be no chill haze. Its head should be
997
+ dense and rich.","ibuMin":"30","ibuMax":"45","abvMin":"4","abvMax":"5","srmMin":"3","srmMax":"7","ogMin":"1.044","fgMin":"1.014","fgMax":"1.02","createDate":"2012-03-21
998
+ 20:06:46"},{"id":77,"categoryId":7,"category":{"id":7,"name":"European-germanic
999
+ Lager","createDate":"2012-03-21 20:06:46"},"name":"European Low-Alcohol Lager
1000
+ \/ German Leicht(bier)","description":"These beers are very light in body
1001
+ and color. Malt sweetness is perceived at low to medium levels, while hop
1002
+ bitterness character is perceived at medium levels. Hop flavor and aroma may
1003
+ be low to medium. These beers should be clean with no perceived fruity esters
1004
+ or diacetyl. Very low levels of sulfur related compounds acceptable. Chill
1005
+ haze is not acceptable.","ibuMin":"16","ibuMax":"24","abvMin":"2.5","abvMax":"3.6","srmMin":"2","srmMax":"4","ogMin":"1.026","fgMin":"1.006","fgMax":"1.01","createDate":"2012-03-21
1006
+ 20:06:46"},{"id":78,"categoryId":7,"category":{"id":7,"name":"European-germanic
1007
+ Lager","createDate":"2012-03-21 20:06:46"},"name":"M\u00fcnchner (Munich)-Style
1008
+ Helles","description":"This beer should be perceived as having low bitterness.
1009
+ It is a medium-bodied, malt-emphasized beer with malt character often balanced
1010
+ with low levels of yeast produced sulfur compounds (character). Certain renditions
1011
+ of this beer style have a perceivable level of hop flavor (note: hop flavor
1012
+ does not imply hop bitterness) and character but it is essentially balanced
1013
+ with malt character to retain its style identity. Malt character is sometimes
1014
+ bread-like yet always reminiscent of freshly and very lightly toasted malted
1015
+ barley. There should not be any caramel character. Color is light straw to
1016
+ golden. Fruity esters and diacetyl should not be perceived. There should be
1017
+ no chill haze.","ibuMin":"18","ibuMax":"25","abvMin":"4.5","abvMax":"5.5","srmMin":"4","srmMax":"6","ogMin":"1.044","fgMin":"1.008","fgMax":"1.012","createDate":"2012-03-21
1018
+ 20:06:46"},{"id":79,"categoryId":7,"category":{"id":7,"name":"European-germanic
1019
+ Lager","createDate":"2012-03-21 20:06:46"},"name":"Dortmunder \/ European-Style
1020
+ Export","description":"Dortmunder has medium hop bitterness. Hop flavor and
1021
+ aroma from noble hops are perceptible but low. Sweet malt flavor can be low
1022
+ and should not be caramel-like. The color of this style is straw to deep golden.
1023
+ The body will be medium bodied. Fruity esters, chill haze, and diacetyl should
1024
+ not be perceived.","ibuMin":"23","ibuMax":"29","abvMin":"5","abvMax":"6","srmMin":"3","srmMax":"6","ogMin":"1.048","fgMin":"1.01","fgMax":"1.014","createDate":"2012-03-21
1025
+ 20:06:46"},{"id":80,"categoryId":7,"category":{"id":7,"name":"European-germanic
1026
+ Lager","createDate":"2012-03-21 20:06:46"},"name":"Vienna-Style Lager","description":"Beers
1027
+ in this category are reddish brown or copper colored. They are medium in body.
1028
+ The beer is characterized by malty aroma and slight malt sweetness. The malt
1029
+ aroma and flavor should have a notable degree of toasted and\/or slightly
1030
+ roasted malt character. Hop bitterness is clean and crisp. Noble-type hop
1031
+ aromas and flavors should be low or mild. Diacetyl, chill haze and ale-like
1032
+ fruity esters should not be perceived.","ibuMin":"22","ibuMax":"28","abvMin":"4.8","abvMax":"5.4","srmMin":"12","srmMax":"16","ogMin":"1.046","fgMin":"1.012","fgMax":"1.018","createDate":"2012-03-21
1033
+ 20:06:46"},{"id":81,"categoryId":7,"category":{"id":7,"name":"European-germanic
1034
+ Lager","createDate":"2012-03-21 20:06:46"},"name":"German-Style M\u00e4rzen","description":"M\u00e4rzens
1035
+ are characterized by a medium body and broad range of color. They can range
1036
+ from golden to reddish orange. Sweet maltiness should dominate slightly over
1037
+ a clean hop bitterness. Malt character should be light-toasted rather than
1038
+ strongly caramel (though a low level of light caramel character is acceptable).
1039
+ Bread or biscuit-like malt character is acceptable in aroma and flavor. Hop
1040
+ aroma and flavor should be low but notable. Ale-like fruity esters should
1041
+ not be perceived. Diacetyl and chill haze should not be perceived.","ibuMin":"18","ibuMax":"25","abvMin":"5.3","abvMax":"5.9","srmMin":"4","srmMax":"15","ogMin":"1.05","fgMin":"1.012","fgMax":"1.02","createDate":"2012-03-21
1042
+ 20:06:46"},{"id":82,"categoryId":7,"category":{"id":7,"name":"European-germanic
1043
+ Lager","createDate":"2012-03-21 20:06:46"},"name":"German-Style Oktoberfest
1044
+ \/ Wiesen (Meadow)","description":"Today''s Oktoberfest beers are characterized
1045
+ by a medium body and light, golden color. Sweet maltiness is mild with an
1046
+ equalizing balance of clean, hop bitterness. Hop aroma and flavor should be
1047
+ low but notable. Ale-like fruity esters should not be perceived. Diacetyl
1048
+ and chill haze should not be perceived. Similar or equal to Dortmunder\/European-Style
1049
+ Export","ibuMin":"23","ibuMax":"29","abvMin":"5","abvMax":"6","srmMin":"3","srmMax":"5","ogMin":"1.048","fgMin":"1.01","fgMax":"1.014","createDate":"2012-03-21
1050
+ 20:06:46"},{"id":83,"categoryId":7,"category":{"id":7,"name":"European-germanic
1051
+ Lager","createDate":"2012-03-21 20:06:46"},"name":"European-Style Dark \/
1052
+ M\u00fcnchner Dunkel","description":"These light brown to dark brown beers
1053
+ have a pronounced malty aroma and flavor that dominates over the clean, crisp,
1054
+ moderate hop bitterness. This beer does not offer an overly sweet impression,
1055
+ but rather a mild balance between malt sweetness, hop bitterness and light
1056
+ to moderate mouthfeel. A classic M\u00fcnchner Dunkel should have chocolate-like,
1057
+ roast malt, bread-like or biscuit-like aroma that comes from the use of Munich
1058
+ dark malt. Chocolate or roast malts can be used, but the percentage used should
1059
+ be minimal. Noble-type hop flavor and aroma should be low but perceptible.
1060
+ Diacetyl should not be perceived. Ale-like fruity esters and chill haze should
1061
+ not be perceived.","ibuMin":"16","ibuMax":"25","abvMin":"4.5","abvMax":"5","srmMin":"15","srmMax":"20","ogMin":"1.048","fgMin":"1.014","fgMax":"1.018","createDate":"2012-03-21
1062
+ 20:06:46"},{"id":84,"categoryId":7,"category":{"id":7,"name":"European-germanic
1063
+ Lager","createDate":"2012-03-21 20:06:46"},"name":"German-Style Schwarzbier","description":"These
1064
+ very dark brown to black beers have a mild roasted malt character without
1065
+ the associated bitterness. This is not a fullbodied beer, but rather a moderate
1066
+ body gently enhances malt flavor and aroma with low to moderate levels of
1067
+ sweetness. Hop bitterness is low to medium in character. Noble-type hop flavor
1068
+ and aroma should be low but perceptible. There should be no fruity esters.
1069
+ Diacetyl should not be perceived.","ibuMin":"22","ibuMax":"30","abvMin":"3.8","abvMax":"5","srmMin":"25","srmMax":"30","ogMin":"1.044","fgMin":"1.01","fgMax":"1.016","createDate":"2012-03-21
1070
+ 20:06:46"},{"id":85,"categoryId":7,"category":{"id":7,"name":"European-germanic
1071
+ Lager","createDate":"2012-03-21 20:06:46"},"name":"Bamberg-Style M\u00e4rzen
1072
+ Rauchbier","description":"Bamberg-style Rauchbier M\u00e4rzen should have
1073
+ beechwood smoky characters that range from detectable to prevalent in the
1074
+ aroma and flavor. Smoke character is neither harshly phenolic nor acrid, but
1075
+ rather very smooth, almost rendering a perception of mild sweetness to this
1076
+ style of beer. The beer is generally toasted malty sweet and full-bodied with
1077
+ low to medium-low hop bitterness. Noble-type hop flavor is low but may be
1078
+ perceptible. The aroma should strike a balance between malt, hop, and smoke.
1079
+ Fruity esters, diacetyl, and chill haze should not be perceived.","ibuMin":"18","ibuMax":"25","abvMin":"5.3","abvMax":"5.9","srmMin":"4","srmMax":"15","ogMin":"1.05","fgMin":"1.012","fgMax":"1.02","createDate":"2012-03-21
1080
+ 20:06:46"},{"id":86,"categoryId":7,"category":{"id":7,"name":"European-germanic
1081
+ Lager","createDate":"2012-03-21 20:06:46"},"name":"Bamberg-Style Helles Rauchbier","description":"Helles
1082
+ Rauchbier should have beech wood smoky characters that range from detectable
1083
+ to prevalent in the aroma and flavor. Smoke character is not harshly phenolic,
1084
+ but rather very smooth, almost rendering a perception of mild sweetness to
1085
+ this style of beer. This is a medium-bodied, smoke and malt-emphasized beer,
1086
+ with malt character often balanced with low levels of yeast produced sulfur
1087
+ compounds (character). This beer should be perceived as having low bitterness.
1088
+ Certain renditions of this beer style approach a perceivable level of hop
1089
+ flavor (note: hop flavor does not imply hop bitterness) and character but
1090
+ it is essentially balanced with malt character to retain its style identity.
1091
+ Helles Rauchbier malt character is reminiscent of freshly and very lightly
1092
+ toasted sweet malted barley. There should not be any caramel character. Color
1093
+ is light straw to golden. Noble-type hop flavor is low but may be perceptible.
1094
+ The aroma should strike a balance between malt, hop, and smoke. Fruity esters,
1095
+ diacetyl, and chill haze should not be perceived.","ibuMin":"18","ibuMax":"25","abvMin":"4.5","abvMax":"5.5","srmMin":"4","srmMax":"6","ogMin":"1.044","fgMin":"1.008","fgMax":"1.012","createDate":"2012-03-21
1096
+ 20:06:46"},{"id":87,"categoryId":7,"category":{"id":7,"name":"European-germanic
1097
+ Lager","createDate":"2012-03-21 20:06:46"},"name":"Bamberg-Style Bock Rauchbier","description":"Bamberg-style
1098
+ Bock Rauchbier should have beech wood smoky characters that range from detectable
1099
+ to prevalent in the aroma and flavor. Smoke character is not harshly phenolic,
1100
+ but rather very smooth, almost rendering a perception of mild sweetness to
1101
+ this style of beer. The Bock beer character should manifest itself as a strong,
1102
+ malty, medium- to full-bodied with moderate hop bitterness that should increase
1103
+ proportionately with the starting gravity. Hop flavor should be low and hop
1104
+ aroma should be very low. Bocks can range in color from deep copper to dark
1105
+ brown. Fruity esters should be minimal. Diacetyl and chill haze should not
1106
+ be perceived.","ibuMin":"20","ibuMax":"30","abvMin":"6","abvMax":"7.5","srmMin":"20","srmMax":"30","ogMin":"1.066","fgMin":"1.018","fgMax":"1.024","createDate":"2012-03-21
1107
+ 20:06:46"},{"id":88,"categoryId":7,"category":{"id":7,"name":"European-germanic
1108
+ Lager","createDate":"2012-03-21 20:06:46"},"name":"Traditional German-Style
1109
+ Bock","description":"Traditional bocks are made with all malt and are strong,
1110
+ malty, medium- to full-bodied, bottom-fermented beers with moderate hop bitterness
1111
+ that should increase proportionately with the starting gravity. Malt character
1112
+ should be a balance of sweetness and toasted\/nut-like malt; not caramel.
1113
+ Hop flavor should be low and hop aroma should be very low. Bocks can range
1114
+ in color from deep copper to dark brown. Fruity esters should be minimal.
1115
+ Diacetyl should be absent.","ibuMin":"20","ibuMax":"30","abvMin":"6.3","abvMax":"7.5","srmMin":"20","srmMax":"30","ogMin":"1.066","fgMin":"1.018","fgMax":"1.024","createDate":"2012-03-21
1116
+ 20:06:46"},{"id":89,"categoryId":7,"category":{"id":7,"name":"European-germanic
1117
+ Lager","createDate":"2012-03-21 20:06:46"},"name":"German-Style Heller Bock\/Maibock","description":"The
1118
+ German word helle means light colored, and as such, a heller Bock is light
1119
+ straw to deep golden in color. Maibocks are also light-colored bocks. The
1120
+ sweet malty character should come through in the aroma and flavor. A lightly
1121
+ toasted and\/or bready malt character is often evident. Roast or heavy toast\/caramel
1122
+ malt character should be absent. Body is medium to full. Hop bitterness should
1123
+ be low, while noble-type hop aroma and flavor may be at low to medium levels.
1124
+ Bitterness increases with gravity. Fruity esters may be perceived at low levels.
1125
+ Diacetyl should be absent. Chill haze should not be perceived.","ibuMin":"20","ibuMax":"38","abvMin":"6","abvMax":"8","srmMin":"4","srmMax":"10","ogMin":"1.066","fgMin":"1.012","fgMax":"1.02","createDate":"2012-03-21
1126
+ 20:06:46"},{"id":90,"categoryId":7,"category":{"id":7,"name":"European-germanic
1127
+ Lager","createDate":"2012-03-21 20:06:46"},"name":"German-Style Doppelbock","description":"Malty
1128
+ sweetness is dominant but should not be cloying. Malt character is more reminiscent
1129
+ of fresh and lightly toasted Munich- style malt, more so than caramel or toffee
1130
+ malt character. Some elements of caramel and toffee can be evident and contribute
1131
+ to complexity, but the predominant malt character is an expression of toasted
1132
+ barley malt. Doppelbocks are full bodied and deep amber to dark brown in color.
1133
+ Astringency from roast malts is absent. Alcoholic strength is high, and hop
1134
+ rates increase with gravity. Hop bitterness and flavor should be low and hop
1135
+ aroma absent. Fruity esters are commonly perceived but at low to moderate
1136
+ levels. Diacetyl should be absent","ibuMin":"17","ibuMax":"27","abvMin":"6.5","abvMax":"8","srmMin":"12","srmMax":"30","ogMin":"1.074","fgMin":"1.014","fgMax":"1.02","createDate":"2012-03-21
1137
+ 20:06:46"},{"id":91,"categoryId":7,"category":{"id":7,"name":"European-germanic
1138
+ Lager","createDate":"2012-03-21 20:06:46"},"name":"German-Style Eisbock","description":"A
1139
+ stronger version of Doppelbock. Malt character can be very sweet. The body
1140
+ is very full and deep copper to almost black in color. Alcoholic strength
1141
+ is very high. Hop bitterness is subdued. Hop flavor and aroma are absent.
1142
+ Fruity esters may be evident but not overpowering. Typically these beers are
1143
+ brewed by freezing a Doppelbock and removing resulting ice to increase alcohol
1144
+ content. Diacetyl should be absent","ibuMax":"50","abvMax":"33","ogMin":"1.074","createDate":"2012-03-21
1145
+ 20:06:46"},{"id":92,"categoryId":7,"category":{"id":7,"name":"European-germanic
1146
+ Lager","createDate":"2012-03-21 20:06:46"},"name":"Kellerbier (Cellar beer)
1147
+ or Zwickelbier - Lager","description":"Traditional Version of Kellerbier:
1148
+ Unfiltered lagered versions of Germanic lager styles of beer such as M\u00fcnchner-Style
1149
+ Helles and Dunkel, Dortmunder\/European-Style Export, Bohemian-style Pilsener
1150
+ and German-style Pilsener. Kellerbier is noticeably less carbonated. Subtle
1151
+ or low levels of esters may be apparent. This is an unfiltered beer but it
1152
+ may be naturally clear due to settling of yeast during aging. They may or
1153
+ may not be clear. Exhibiting a small amount of yeast haze in the appearance
1154
+ is acceptable. Low to moderately low levels of yeast-generated sulfur compounds
1155
+ in aroma and flavor should be apparent, and low levels of acetaldehyde or
1156
+ other volatiles normally scrubbed during fermentation may or may not be apparent.
1157
+ The sulfur and acetaldehyde characters should contribute positively to the
1158
+ beer drinking experience. There should be no diacetyl detectable. Dry hopping
1159
+ is acceptable. Head retention may not be optimal. Contemporary Version of
1160
+ Kellerbier: Beers that are packaged or on draft which are unfiltered versions
1161
+ of other lager styles. These may share many attributes of traditional versions,
1162
+ but are generally fully carbonated, fully lagered, with full head retention
1163
+ and absent of acetaldehyde.","createDate":"2012-03-21 20:06:46"},{"id":93,"categoryId":8,"category":{"id":8,"name":"North
1164
+ American Lager","createDate":"2012-03-21 20:06:46"},"name":"American-Style
1165
+ Lager","description":"Light in body and very light to straw in color, American
1166
+ lagers are very clean and crisp and aggressively carbonated. Flavor components
1167
+ should b e subtle and complex, with no one ingredient dominating the others.
1168
+ Malt sweetness is light to mild. Corn, rice, or other grain or sugar adjuncts
1169
+ are often used. Hop bitterness, flavor and aroma are negligible to very light.
1170
+ Light fruity esters are acceptable. Chill haze and diacetyl should be absent.","ibuMin":"5","ibuMax":"13","abvMin":"3.8","abvMax":"5","srmMin":"2","srmMax":"4","ogMin":"1.04","fgMin":"1.006","fgMax":"1.01","createDate":"2012-03-21
1171
+ 20:06:46"},{"id":94,"categoryId":8,"category":{"id":8,"name":"North American
1172
+ Lager","createDate":"2012-03-21 20:06:46"},"name":"American-Style Light (Low
1173
+ Calorie) Lager","description":"These beers are extremely light colored, light
1174
+ in body, and high in carbonation. Calorie level should not exceed 125 per
1175
+ 12 ounce serving. Corn, rice, or other grain or sugar adjuncts are often used.
1176
+ Flavor is mild and hop bitterness and aroma is negligible to very low. Light
1177
+ fruity esters are acceptable. Chill haze and diacetyl should be absent.","ibuMin":"5","ibuMax":"10","abvMin":"3.5","abvMax":"4.4","srmMin":"2","srmMax":"4","ogMin":"1.024","fgMin":"1.002","fgMax":"1.008","createDate":"2012-03-21
1178
+ 20:06:46"},{"id":95,"categoryId":8,"category":{"id":8,"name":"North American
1179
+ Lager","createDate":"2012-03-21 20:06:46"},"name":"American-Style Low-Carbohydrate
1180
+ Light Lager","description":"These beers are extremely light straw to light
1181
+ amber in color, light in body, and high in carbonation. They should have a
1182
+ maximum carbohydrate level of 3.0 gm per 12 oz. (356 ml). These beers are
1183
+ characterized by extremely high degree of attenuation (often final gravity
1184
+ is less than 1.000 (0 \u00baPlato), but with typical American-style light
1185
+ lager alcohol levels. Corn, rice, or other grain adjuncts are often used.
1186
+ Flavor is very light\/mild and very dry. Hop flavor, aroma and bitterness
1187
+ are negligible to very low. Very low yeasty flavors and fruity esters are
1188
+ acceptable in aroma and flavor. Chill haze and diacetyl should not be perceived.","ibuMin":"3","ibuMax":"10","abvMin":"3.5","abvMax":"4.4","srmMin":"2","srmMax":"10","ogMin":"1.024","fgMin":"0.992","fgMax":"1.004","createDate":"2012-03-21
1189
+ 20:06:46"},{"id":96,"categoryId":8,"category":{"id":8,"name":"North American
1190
+ Lager","createDate":"2012-03-21 20:06:46"},"name":"American-Style Amber (Low
1191
+ Calorie) Lager","description":"These beers are pale golden to amber in color,
1192
+ light to medium-light in body, and high in carbonation. Calorie level should
1193
+ not exceed 125 per 12 ounce serving. Corn, rice, or other grain or sugar adjuncts
1194
+ may be used but all malt formulations are also made. Malt and hop flavors
1195
+ are mild yet evident. Hop bitterness is evident and hop aroma may be negligible
1196
+ to evident. Light fruity esters are acceptable. Chill haze and diacetyl should
1197
+ be absent.","ibuMin":"8","ibuMax":"15","abvMin":"3.5","abvMax":"4.4","srmMin":"4","srmMax":"12","ogMin":"1.024","fgMin":"1.002","fgMax":"1.008","createDate":"2012-03-21
1198
+ 20:06:46"},{"id":97,"categoryId":8,"category":{"id":8,"name":"North American
1199
+ Lager","createDate":"2012-03-21 20:06:46"},"name":"American-Style Premium
1200
+ Lager","description":"This style has low malt (and adjunct) sweetness, is
1201
+ medium bodied, and should contain no or a low percentage (less than 25%) of
1202
+ adjuncts. Color may be light straw to golden. Alcohol content and bitterness
1203
+ may also be greater. Hop aroma and flavor is low or negligible. Light fruity
1204
+ esters are acceptable. Chill haze and diacetyl should be absent. Note: Some
1205
+ beers marketed as \"premium\" (based on price) may not fit this definition.","ibuMin":"6","ibuMax":"15","abvMin":"4.3","abvMax":"5","srmMin":"2","srmMax":"6","ogMin":"1.044","fgMin":"1.01","fgMax":"1.014","createDate":"2012-03-21
1206
+ 20:06:46"},{"id":98,"categoryId":8,"category":{"id":8,"name":"North American
1207
+ Lager","createDate":"2012-03-21 20:06:46"},"name":"American-Style Pilsener","description":"This
1208
+ classic and unique pre-Prohibition American-style Pilsener is straw to deep
1209
+ gold in color. Hop bitterness, flavor and aroma are medium to high, and use
1210
+ of noble-type hops for flavor and aroma is preferred. Up to 25 percent corn
1211
+ and\/or rice in the grist should be used. Malt flavor and aroma are medium.
1212
+ This is a light-medium to medium-bodied beer. Sweet corn-like dimethylsulfide
1213
+ (DMS), fruity esters and American hop-derived citrus flavors or aromas should
1214
+ not be perceived. Diacetyl is not acceptable. There should be no chill haze.
1215
+ Competition organizers may wish to subcategorize this style into rice and
1216
+ corn subcategories.","ibuMin":"25","ibuMax":"40","abvMin":"5","abvMax":"6","srmMin":"3","srmMax":"6","ogMin":"1.045","fgMin":"1.012","fgMax":"1.018","createDate":"2012-03-21
1217
+ 20:06:46"},{"id":99,"categoryId":8,"category":{"id":8,"name":"North American
1218
+ Lager","createDate":"2012-03-21 20:06:46"},"name":"American-Style Ice Lager","description":"This
1219
+ style is slightly higher in alcohol than most other light-colored, American-style
1220
+ lagers. Its body is low to medium and has low residual malt sweetness. It
1221
+ has few or no adjuncts. Color is very pale to golden. Hop bitterness is low
1222
+ but certainly perceptible. Hop aroma and flavor are low. Chill haze, fruity
1223
+ esters, and diacetyl should not be perceived. Typically these beers are chilled
1224
+ before filtration so that ice crystals (which may or may not be removed) are
1225
+ formed. This can contribute to a higher alcohol content (up to 0.5% more).","ibuMin":"7","ibuMax":"20","abvMin":"4.75","abvMax":"6.25","srmMin":"2","srmMax":"8","ogMin":"1.04","fgMin":"1.006","fgMax":"1.014","createDate":"2012-03-21
1226
+ 20:06:46"},{"id":100,"categoryId":8,"category":{"id":8,"name":"North American
1227
+ Lager","createDate":"2012-03-21 20:06:46"},"name":"American-Style Malt Liquor","description":"High
1228
+ in starting gravity and alcoholic strength, this style is somewhat diverse.
1229
+ Some American malt liquors are just slightly stronger than American lagers,
1230
+ while others approach bock strength. Some residual sweetness is perceived.
1231
+ Hop rates are very low, contributing little bitterness and virtually no hop
1232
+ aroma or flavor. Perception of sweet-fruity esters and complex alcohols (though
1233
+ not solvent-like) are acceptable at low levels. Chill haze and diacetyl should
1234
+ not be perceived.","ibuMin":"12","ibuMax":"23","abvMin":"6.25","abvMax":"7.5","srmMin":"2","srmMax":"5","ogMin":"1.05","fgMin":"1.004","fgMax":"1.01","createDate":"2012-03-21
1235
+ 20:06:46"},{"id":101,"categoryId":8,"category":{"id":8,"name":"North American
1236
+ Lager","createDate":"2012-03-21 20:06:46"},"name":"American-Style Amber Lager","description":"American-style
1237
+ amber lagers are light amber to amber or copper colored. They are medium bodied.
1238
+ There is a noticeable degree of caramel-type malt character in flavor and
1239
+ often in aroma. This is a broad category in which the hop bitterness, flavor,
1240
+ and aroma may be accentuated or may only be present at relatively low levels,
1241
+ yet noticeable. Fruity esters, diacetyl, and chill haze should be absent.","ibuMin":"18","ibuMax":"30","abvMin":"4.8","abvMax":"5.4","srmMin":"6","srmMax":"14","ogMin":"1.042","fgMin":"1.01","fgMax":"1.018","createDate":"2012-03-21
1242
+ 20:06:46"},{"id":102,"categoryId":8,"category":{"id":8,"name":"North American
1243
+ Lager","createDate":"2012-03-21 20:06:46"},"name":"American-Style M\u00e4rzen
1244
+ \/ Oktoberfest","description":"The American style of these classic German
1245
+ beers is distinguished by a comparatively greater degree of hop character.
1246
+ In general the style is characterized by a medium body and broad range of
1247
+ color from golden to reddish brown. Sweet maltiness should dominate over clean
1248
+ hop bitterness. The bitterness should not be aggressive or harsh. Malt character
1249
+ should be light-toasted rather than strongly caramel (though a low level of
1250
+ light caramel character is acceptable). Bread or biscuit-like malt character
1251
+ is acceptable in aroma and flavor. Hop aroma and flavor should be notable
1252
+ but at low to medium levels. Fruity esters should not be perceived. Diacetyl
1253
+ and chill haze should not be perceived.","ibuMin":"20","ibuMax":"30","abvMin":"5.3","abvMax":"5.9","srmMin":"4","srmMax":"15","ogMin":"1.05","fgMin":"1.012","fgMax":"1.02","createDate":"2012-03-21
1254
+ 20:06:46"},{"id":103,"categoryId":8,"category":{"id":8,"name":"North American
1255
+ Lager","createDate":"2012-03-21 20:06:46"},"name":"American-Style Dark Lager","description":"This
1256
+ beer''s malt aroma and flavor are low but notable. Its color ranges from a
1257
+ very deep copper to a deep, dark brown. It has a clean, light body with discreet
1258
+ contributions from caramel and roasted malts. Non-malt adjuncts are often
1259
+ used, and hop rates are low. Hop bitterness is clean and has a short duration
1260
+ of impact. Hop flavor, and aroma are low. Carbonation is high. Fruity esters,
1261
+ diacetyl, and chill haze should not be perceived.","ibuMin":"14","ibuMax":"20","abvMin":"4","abvMax":"5.5","srmMin":"14","srmMax":"25","ogMin":"1.04","fgMin":"1.008","fgMax":"1.012","createDate":"2012-03-21
1262
+ 20:06:46"},{"id":104,"categoryId":9,"category":{"id":9,"name":"Other Lager","createDate":"2012-03-21
1263
+ 20:06:46"},"name":"Baltic-Style Porter","description":"A true smooth cold-fermented
1264
+ and cold lagered beer, brewed with lager yeast. Black to very deep ruby\/garnet
1265
+ in color. Overall, Baltic Porters have a very smooth lagered character with
1266
+ distinctive caramelized sugars, licorice and chocolate-like character of roasted
1267
+ malts and dark sugars. Roasted dark malts should not contribute bitterness,
1268
+ or astringent roast character. A low degree of smokiness from malt may be
1269
+ evident. Debitterized roast malts are best used for this style. Because of
1270
+ its alcoholic strength, aroma may include gentle (low) lager fruitiness (berries,
1271
+ grapes, plums, not banana; ale-like fruitiness from warm temperature fermentation
1272
+ is not appropriate), complex alcohols, cocoa-like, roast malt (and sometimes
1273
+ coffee-like roast barley, yet not bitter). Hop aroma is very low, though a
1274
+ hint of floral or sweet hop aroma can complement aromatics and flavor without
1275
+ dominance. Baltic Porters are not hop bitter dominated and expressed as low
1276
+ to medium-low. Baltic porters range from having medium to full body complemented
1277
+ with a medium-low to medium level of malty sweetness. No butterscotch-like
1278
+ diacetyl or sweet corn-like dimethylsulfide (DMS) should be apparent in aroma
1279
+ or flavor.","ibuMin":"35","ibuMax":"40","abvMin":"7.5","abvMax":"9","srmMin":"40","srmMax":"40","ogMin":"1.072","fgMin":"1.016","fgMax":"1.022","createDate":"2012-03-21
1280
+ 20:06:46"},{"id":105,"categoryId":9,"category":{"id":9,"name":"Other Lager","createDate":"2012-03-21
1281
+ 20:06:46"},"name":"Australasian, Latin American or Tropical-Style Light Lager","description":"Australasian
1282
+ or Tropical light lagers are very light in color and light bodied. They have
1283
+ no hop flavor or aroma, and hop bitterness is negligibly to moderately perceived.
1284
+ Sugar adjuncts are often used to lighten the body and flavor, sometimes contributing
1285
+ to a slight apple-like-like fruity ester. Sugar, corn, rice, and other cereal
1286
+ grains are used as an adjunct. Chill haze and diacetyl should be absent. Fruity
1287
+ esters should be very low.","ibuMin":"9","ibuMax":"18","abvMin":"3.8","abvMax":"5","srmMin":"2","srmMax":"5","ogMin":"1.038","fgMin":"1.006","fgMax":"1.01","createDate":"2012-03-21
1288
+ 20:06:46"},{"id":106,"categoryId":10,"category":{"id":10,"name":"International
1289
+ Styles","createDate":"2012-03-21 20:06:46"},"name":"International-Style Pilsener","description":"International
1290
+ Pilseners are straw\/golden in color and are well attenuated. This medium-bodied
1291
+ beer is often brewed with rice, corn, wheat, or other grain or sugar adjuncts
1292
+ making up part of the mash. Hop bitterness is low to medium. Hop flavor and
1293
+ aroma are low. Residual malt sweetness is low--it does not predominate but
1294
+ may be perceived. Fruity esters and diacetyl should not be perceived. Very
1295
+ low levels of sweet corn-like dimethylsulfide (DMS) character, if perceived,
1296
+ are acceptable. There should be no chill haze.","ibuMin":"17","ibuMax":"30","abvMin":"4.5","abvMax":"5.3","srmMin":"3","srmMax":"4","ogMin":"1.044","fgMin":"1.008","fgMax":"1.01","createDate":"2012-03-21
1297
+ 20:06:46"},{"id":107,"categoryId":10,"category":{"id":10,"name":"International
1298
+ Styles","createDate":"2012-03-21 20:06:46"},"name":"Dry Lager","description":"This
1299
+ straw-colored lager lacks sweetness, is light in body, and is only mildly
1300
+ flavored by malt. Its alcoholic strength may contribute to the overall flavor
1301
+ character. Bitterness is low and carbonation is high. Chill haze, fruity esters,
1302
+ and diacetyl should be absent.","ibuMin":"15","ibuMax":"23","abvMin":"4.3","abvMax":"5.5","srmMin":"2","srmMax":"4","ogMin":"1.04","fgMin":"1.004","fgMax":"1.008","createDate":"2012-03-21
1303
+ 20:06:46"},{"id":108,"categoryId":11,"category":{"id":11,"name":"Hybrid\/mixed
1304
+ Beer","createDate":"2012-03-21 20:06:46"},"name":"Session Beer","description":"Any
1305
+ style of beer can be made lower in strength than described in the classic
1306
+ style guidelines. The goal should be to reach a balance between the style''s
1307
+ character and the lower alcohol content. Drinkability is a character in the
1308
+ overall balance of these beers. Beers in this category must not exceed 4.1%
1309
+ alcohol by weight (5.1% alcohol by volume).","ibuMin":"10","ibuMax":"30","abvMin":"4","abvMax":"5.1","srmMin":"2","srmMax":"2","ogMin":"1.034","fgMin":"1.004","fgMax":"1.01","createDate":"2012-03-21
1310
+ 20:06:46"},{"id":109,"categoryId":11,"category":{"id":11,"name":"Hybrid\/mixed
1311
+ Beer","createDate":"2012-03-21 20:06:46"},"name":"American-Style Cream Ale
1312
+ or Lager","description":"Mild, pale, light-bodied ale, made using a warm fermentation
1313
+ (top or bottom) and cold lagering. Hop bitterness and flavor range from very
1314
+ low to low. Hop aroma is often absent. Sometimes referred to as cream ales,
1315
+ these beers are crisp and refreshing. Pale malt character predominates. Caramelized
1316
+ malt character should be absent. A fruity or estery aroma may be perceived.
1317
+ Diacetyl and chill haze should not be perceived. Sulfur character and\/or
1318
+ sweet corn-like dimethylsulfide (DMS) should be extremely low or absent from
1319
+ this style of beer.","ibuMin":"10","ibuMax":"22","abvMin":"4.2","abvMax":"5.6","srmMin":"2","srmMax":"5","ogMin":"1.044","fgMin":"1.004","fgMax":"1.01","createDate":"2012-03-21
1320
+ 20:06:46"},{"id":110,"categoryId":11,"category":{"id":11,"name":"Hybrid\/mixed
1321
+ Beer","createDate":"2012-03-21 20:06:46"},"name":"California Common Beer","description":"California
1322
+ Common Beer is light amber to amber in color and is medium bodied. There is
1323
+ a noticeable degree of caramel-type malt character in flavor and often in
1324
+ aroma. Hop bitterness impression is medium to medium high and is balanced
1325
+ with a low to medium-low degree of fruity esters and malt character and give
1326
+ an impression of balance and drinkability. Hop flavor and aroma is low to
1327
+ medium-low. California Common Beer is a style of beer brewed with lager yeasts
1328
+ but at ale fermentation temperatures. Diacetyl and chill haze should be absent.","ibuMin":"35","ibuMax":"45","abvMin":"4.5","abvMax":"5.6","srmMin":"8","srmMax":"15","ogMin":"1.045","fgMin":"1.01","fgMax":"1.018","createDate":"2012-03-21
1329
+ 20:06:46"},{"id":111,"categoryId":11,"category":{"id":11,"name":"Hybrid\/mixed
1330
+ Beer","createDate":"2012-03-21 20:06:46"},"name":"Japanese Sake-Yeast Beer","description":"A
1331
+ beer brewed with Sake yeast or Sake (koji) enzymes. Color depends on malts
1332
+ used. The unique flavor and aroma of the byproducts of sake yeast and\/or
1333
+ koji enzymes should be distinctive and harmonize with the other malt and hop
1334
+ characters. Sake character may best be described as having mild fruitiness
1335
+ and a gentle and mild yeast extract-Vitamin B character. Hop bitterness, flavor
1336
+ and aroma should be low to medium and should harmonize with sake-like characters.
1337
+ High carbonation should be evident and a higher amount of alcohol may be evident.
1338
+ Body and mouth feel will vary depending on base style and original gravity.
1339
+ A slight chill haze is permissible. A very low amount of diacetyl may be perceived.","ibuMin":"12","ibuMax":"35","abvMin":"4.2","abvMax":"7","srmMin":"4","srmMax":"20","ogMin":"1.04","fgMin":"1.008","fgMax":"1.018","createDate":"2012-03-21
1340
+ 20:06:46"},{"id":112,"categoryId":11,"category":{"id":11,"name":"Hybrid\/mixed
1341
+ Beer","createDate":"2012-03-21 20:06:46"},"name":"Light American Wheat Ale
1342
+ or Lager with Yeast","description":"This beer can be made using either ale
1343
+ or lager yeast. It can be brewed with 30 to 75 percent wheat malt, and hop
1344
+ rates may be low to medium. Hop characters may be light to moderate in bitterness,
1345
+ flavor and aroma. Fruity-estery aroma and flavor are typical but at low levels
1346
+ however, phenolic, clove-like characteristics should not be perceived. Color
1347
+ is usually straw to light amber, and the body should be light to medium in
1348
+ character. Diacetyl should not be perceived. Because this style is served
1349
+ with yeast the character should portray a full yeasty mouthfeel and appear
1350
+ hazy to very cloudy. Chill haze is also acceptable. Yeast flavor and aroma
1351
+ should be low to medium but not overpowering the balance and character of
1352
+ malt and hops. These beers are typically served with the yeast in the bottle,
1353
+ and are cloudy when served.","ibuMin":"10","ibuMax":"35","abvMin":"3.5","abvMax":"5.5","srmMin":"4","srmMax":"10","ogMin":"1.036","fgMin":"1.006","fgMax":"1.018","createDate":"2012-03-21
1354
+ 20:06:46"},{"id":113,"categoryId":11,"category":{"id":11,"name":"Hybrid\/mixed
1355
+ Beer","createDate":"2012-03-21 20:06:46"},"name":"Light American Wheat Ale
1356
+ or Lager without Yeast","description":"This beer can be made using either
1357
+ ale or lager yeast. It can be brewed with 30 to 75 percent wheat malt, and
1358
+ hop rates may be low to medium. Hop characters may be light to moderate in
1359
+ bitterness, flavor and aroma. A fruity-estery aroma and flavor are typical
1360
+ but at low levels however, phenolic, clove-like characteristics should not
1361
+ be perceived. Appearance can be clear or with chill haze, golden to light
1362
+ amber, and the body should be light to medium in character. Diacetyl should
1363
+ not be perceived. Because this style is packaged and served without yeast,
1364
+ no yeast characters should be evident in mouthfeel, flavor, or aroma.","ibuMin":"10","ibuMax":"35","abvMin":"3.8","abvMax":"5","srmMin":"2","srmMax":"10","ogMin":"1.036","fgMin":"1.004","fgMax":"1.016","createDate":"2012-03-21
1365
+ 20:06:46"},{"id":114,"categoryId":11,"category":{"id":11,"name":"Hybrid\/mixed
1366
+ Beer","createDate":"2012-03-21 20:06:46"},"name":"Fruit Wheat Ale or Lager
1367
+ with or without Yeast","description":"This beer can be made using either ale
1368
+ or lager yeast. It can be brewed with 30 to 75 percent malted wheat. Fruit
1369
+ or fruit extracts contribute flavor and\/or aroma. Perceived fruit qualities
1370
+ should be authentic and replicate true fruit complexity as much as possible.
1371
+ Color should reflect a degree of fruit''s color. Hop rates may be low to medium.
1372
+ Hop characters may be light to moderate in bitterness, flavor and aroma. Fruity-estery
1373
+ aroma and flavor from yeast can be typical but at low levels; however, phenolic,
1374
+ clovelike characteristics should not be perceived. Body should be light to
1375
+ medium in character. Diacetyl should not be perceived. When this style is
1376
+ served with yeast the character should portray a full yeasty mouthfeel and
1377
+ appear hazy to very cloudy. Chill haze is also acceptable. Yeast flavor and
1378
+ aroma should be low to medium but not overpowering the balance and character
1379
+ of malt and hops. Brewer may indicate on the bottle whether the yeast should
1380
+ be intentionally roused or if they prefer that the entry be poured as quietly
1381
+ as possible.","ibuMin":"10","ibuMax":"35","abvMin":"3.8","abvMax":"5","srmMin":"2","srmMax":"10","ogMin":"1.036","fgMin":"1.004","fgMax":"1.016","createDate":"2012-03-21
1382
+ 20:06:46"},{"id":115,"categoryId":11,"category":{"id":11,"name":"Hybrid\/mixed
1383
+ Beer","createDate":"2012-03-21 20:06:46"},"name":"Dark American Wheat Ale
1384
+ or Lager with Yeast","description":"This beer can be made using either ale
1385
+ or lager yeast. It can be brewed with 30 to 75 percent malt wheat, and hop
1386
+ rates may be low to medium. Fruity-estery aroma and flavor are typical but
1387
+ at low levels; however, phenolic, clove-like characteristics should not be
1388
+ perceived. Color is dark amber to dark brown, and the body should be light
1389
+ to medium in character. Roasted malts are optionally evident in aroma and
1390
+ flavor with a low level of roast malt astringency acceptable when appropriately
1391
+ balanced with malt sweetness. Roast malts may be evident as a cocoa\/chocolate
1392
+ or caramel character. Aromatic toffee-like, caramel, or biscuit-like characters
1393
+ may be part of the overall flavor\/aroma profile. Diacetyl should not be perceived.
1394
+ Because this style is intended to be served with yeast the character should
1395
+ portray a full yeasty mouthfeel and appear hazy to very cloudy. Chill haze
1396
+ is acceptable. Yeast flavor and aroma should be low to medium but not overpowering
1397
+ the balance and character of malt and hops.","ibuMin":"10","ibuMax":"25","abvMin":"3.8","abvMax":"5","srmMin":"9","srmMax":"22","ogMin":"1.036","fgMin":"1.004","fgMax":"1.016","createDate":"2012-03-21
1398
+ 20:06:46"},{"id":116,"categoryId":11,"category":{"id":11,"name":"Hybrid\/mixed
1399
+ Beer","createDate":"2012-03-21 20:06:46"},"name":"Dark American Wheat Ale
1400
+ or Lager without Yeast","description":"This beer can be made using either
1401
+ ale or lager yeast. It can be brewed with 30 to 75 percent malted wheat, and
1402
+ hop rates may be low to medium. A fruity-estery aroma and flavor are typical
1403
+ but at low levels; however, phenolic, clove-like characteristics should not
1404
+ be perceived. Color is dark amber to dark brown, and the body should be light
1405
+ to medium in character. Roasted malts are optionally evident in aroma and
1406
+ flavor with a low level of roast malt astringency acceptable when appropriately
1407
+ balanced with malt sweetness. Roast malts may be evident as a cocoa\/chocolate
1408
+ or caramel character. Aromatic toffee-like, caramel, or biscuit-like characters
1409
+ may be part of the overall flavor\/aroma profile. Diacetyl should not be perceived.
1410
+ Because this style is packaged and served without yeast, no yeast characters
1411
+ should be evident in mouthfeel, flavor, or aroma. Chill haze is also acceptable.","ibuMin":"10","ibuMax":"25","abvMin":"3.8","abvMax":"5","srmMin":"9","srmMax":"22","ogMin":"1.036","fgMin":"1.004","fgMax":"1.016","createDate":"2012-03-21
1412
+ 20:06:46"},{"id":117,"categoryId":11,"category":{"id":11,"name":"Hybrid\/mixed
1413
+ Beer","createDate":"2012-03-21 20:06:46"},"name":"Rye Ale or Lager with or
1414
+ without Yeast","description":"Rye beers can be made using either ale or lager
1415
+ yeast. It should be brewed with at least 20 percent rye malt, and low to medium
1416
+ perception of hop bitterness. Hop aroma and flavor can be low to medium-high.
1417
+ These are often versions of classic styles that contain noticeable rye character
1418
+ in balance with other qualities of the beer. A spicy, fruity-estery aroma
1419
+ and flavor are typical but at low levels; however, phenolic, clove-like characteristics
1420
+ should not be perceived. Color is straw to amber, and the body should be light
1421
+ to medium in character. Diacetyl should not be perceived. If this style is
1422
+ packaged and served without yeast, no yeast characters should be evident in
1423
+ mouthfeel, flavor, or aroma. A low level of tannin derived astringency may
1424
+ be perceived. If this style is served with yeast, the character should portray
1425
+ a full yeasty mouthfeel and appear hazy to very cloudy. Yeast flavor and aroma
1426
+ should be low to medium but not overpowering the balance and character of
1427
+ rye and barley malt and hops. Darker versions of this style will be dark amber
1428
+ to dark brown, and the body should be light to medium in character. Roasted
1429
+ malts are optionally evident in aroma and flavor with a low level of roast
1430
+ malt astringency acceptable when appropriately balanced with malt sweetness.
1431
+ Roast malts may be evident as a cocoa\/chocolate or caramel character. Aromatic
1432
+ toffee-like, caramel, or biscuit-like characters may be part of the overall
1433
+ flavor\/aroma profile. As in the lighter colored versions, diacetyl should
1434
+ not be perceived. Competition directors may create specific styles of rye
1435
+ beer, such as Rye Pale Ale or Rye Brown Ale. A statement by the brewer indicating
1436
+ if the beer is based on a classic style is essential for accurate judging.","createDate":"2012-03-21
1437
+ 20:06:46"},{"id":118,"categoryId":11,"category":{"id":11,"name":"Hybrid\/mixed
1438
+ Beer","createDate":"2012-03-21 20:06:46"},"name":"German-Style Rye Ale (Roggenbier)
1439
+ with or without Yeast","description":"This beer can be made using phenol producing
1440
+ ale yeast. It should be brewed with at least 30 percent rye malt, and hop
1441
+ rates will be low. A banana -like fruity-estery aroma and flavor are typical
1442
+ but at low levels; phenolic, clove-like characteristics should also be perceived.
1443
+ Color is straw to dark amber, and the body should be light to medium in character.
1444
+ Diacetyl should not be perceived. If this style is packaged and served without
1445
+ yeast, no yeast characters should be evident in mouthfeel, flavor, or aroma.
1446
+ If the beer is served with yeast, the character should portray a full yeasty
1447
+ mouthfeel and appear hazy to very cloudy. Yeast flavor and aroma should be
1448
+ low to medium but not overpowering the balance and character of rye and barley
1449
+ malt and hops. Darker versions of this style will be dark amber to dark brown,
1450
+ and the body should be light to medium in character. Roasted malts are optionally
1451
+ evident in aroma and flavor with a low level of roast malt astringency acceptable
1452
+ when appropriately balanced with malt sweetness. Roast malts may be evident
1453
+ as a cocoa\/chocolate or light caramel character. Aromatic toffee-like, caramel,
1454
+ or biscuit-like characters may be part of the overall flavor\/aroma profile.
1455
+ As in the lighter colored versions, diacetyl should not be perceived.","ibuMin":"10","ibuMax":"15","abvMin":"4.9","abvMax":"5.5","srmMin":"4","srmMax":"25","ogMin":"1.047","fgMin":"1.008","fgMax":"1.016","createDate":"2012-03-21
1456
+ 20:06:46"},{"id":119,"categoryId":11,"category":{"id":11,"name":"Hybrid\/mixed
1457
+ Beer","createDate":"2012-03-21 20:06:46"},"name":"Fruit Beer","description":"Fruit
1458
+ beers are any beers using fruit or fruit extracts as an adjunct in either,
1459
+ the mash, kettle, primary or secondary fermentation providing obvious (ranging
1460
+ from subtle to intense), yet harmonious, fruit qualities. Fruit qualities
1461
+ should not be overpowered by hop character. If a fruit (such as juniper berry)
1462
+ has an herbal or spice quality, it is more appropriate to consider it in the
1463
+ herb and spice beers category. Acidic bacterial (not wild yeast) fermentation
1464
+ characters may be evident (but not necessary) they would contribute to acidity
1465
+ and enhance fruity balance. Clear or hazy beer is acceptable in appearance.
1466
+ A statement by the brewer explaining what fruits are used is essential in
1467
+ order for fair assessment in competitions. If this beer is a classic style
1468
+ with fruit, the brewer should also specify the classic style.","ibuMin":"5","ibuMax":"70","abvMin":"2.5","abvMax":"12","srmMin":"5","srmMax":"50","ogMin":"1.03","fgMin":"1.006","fgMax":"1.03","createDate":"2012-03-21
1469
+ 20:06:46"},{"id":120,"categoryId":11,"category":{"id":11,"name":"Hybrid\/mixed
1470
+ Beer","createDate":"2012-03-21 20:06:46"},"name":"Field Beer","description":"Field
1471
+ beers are any beers using vegetables as an adjunct in either the mash, kettle,
1472
+ primary or secondary fermentation, providing obvious (ranging from subtle
1473
+ to intense), yet harmonious, qualities. Vegetable qualities should not be
1474
+ overpowered by hop character. If a vegetable has an herbal or spice quality
1475
+ (such as the \"heat\" of a chili pepper), it should be classified as herb\/spice
1476
+ beer style. Note Chili-flavored beer with notable roast or vegetal character
1477
+ is evident it should be entered as Field Beer. A statement by the brewer
1478
+ explaining what vegetables are used is essential in order for fair assessment
1479
+ in competitions. If this beer is a classic style with vegetables, the brewer
1480
+ should also specify the classic style. Note: If no Pumpkin beer category exists
1481
+ in a competition, then Pumpkin beers should be entered in this category.","ibuMin":"5","ibuMax":"70","abvMin":"2.5","abvMax":"13.1","srmMin":"5","srmMax":"50","ogMin":"1.03","fgMin":"1.006","fgMax":"1.03","createDate":"2012-03-21
1482
+ 20:06:46"},{"id":121,"categoryId":11,"category":{"id":11,"name":"Hybrid\/mixed
1483
+ Beer","createDate":"2012-03-21 20:06:46"},"name":"Pumpkin Beer","description":"Pumpkin
1484
+ beers are any beers using pumpkins (Cucurbito pepo) as an adjunct in either
1485
+ mash, kettle, primary or secondary fermentation, providing obvious (ranging
1486
+ from subtle to intense), yet harmonious, qualities. Pumpkin qualities should
1487
+ not be overpowered by hop character. These may or may not be spiced or flavored
1488
+ with other things. A statement by the brewer explaining the nature of the
1489
+ beer is essential for fair assessment in competitions. If this beer is a classic
1490
+ style with pumpkin, the brewer should also specify the classic style.","ibuMin":"5","ibuMax":"70","abvMin":"2.5","abvMax":"12","srmMin":"5","srmMax":"50","ogMin":"1.03","fgMin":"1.006","fgMax":"1.03","createDate":"2012-03-21
1491
+ 20:06:46"},{"id":122,"categoryId":11,"category":{"id":11,"name":"Hybrid\/mixed
1492
+ Beer","createDate":"2012-03-21 20:06:46"},"name":"Chocolate \/ Cocoa-Flavored
1493
+ Beer","description":"Chocolate beers use \"dark\" chocolate or cocoa in any
1494
+ of its forms other than or in addition to hops to create a distinct (ranging
1495
+ from subtle to intense) character. Under hopping allows chocolate to contribute
1496
+ to the flavor profile while not becoming excessively bitter. White Chocolate
1497
+ should not be entered into this category. If this beer is a classic style
1498
+ with chocolate or cocoa, the brewer should specify the classic style.","ibuMin":"15","ibuMax":"40","abvMin":"2.5","abvMax":"12","srmMin":"15","srmMax":"50","ogMin":"1.03","fgMin":"1.006","fgMax":"1.03","createDate":"2012-03-21
1499
+ 20:06:46"},{"id":123,"categoryId":11,"category":{"id":11,"name":"Hybrid\/mixed
1500
+ Beer","createDate":"2012-03-21 20:06:46"},"name":"Coffee-Flavored Beer","description":"Coffee
1501
+ beers use coffee in any of its forms other than or in addition to hops to
1502
+ create a distinct (ranging from subtle to intense) character. Under hopping
1503
+ allows coffee to contribute to the flavor profile while not becoming excessively
1504
+ bitter. If this beer is a classic style with coffee flavor, the brewer should
1505
+ specify the classic style.","ibuMin":"15","ibuMax":"40","abvMin":"2.5","abvMax":"12","srmMin":"8","srmMax":"50","ogMin":"1.03","fgMin":"1.006","fgMax":"1.03","createDate":"2012-03-21
1506
+ 20:06:46"},{"id":124,"categoryId":11,"category":{"id":11,"name":"Hybrid\/mixed
1507
+ Beer","createDate":"2012-03-21 20:06:46"},"name":"Herb and Spice Beer","description":"Herb
1508
+ beers use herbs or spices (derived from roots, seeds, fruits, vegetable, flowers,
1509
+ etc.) other than or in addition to hops to create a distinct (ranging from
1510
+ subtle to intense) character, though individual characters of herbs and\/or
1511
+ spices used may not always be identifiable. Under hopping often, but not always,
1512
+ allows the spice or herb to contribute to the flavor profile. Positive evaluations
1513
+ are significantly based on perceived balance of flavors. Note: Chili-flavored
1514
+ beers that emphasize heat rather than chili flavor should be entered as a
1515
+ \"spiced\" beer. A statement by the brewer explaining what herbs or spices
1516
+ are used is essential in order for fair assessment in competitions. Specifying
1517
+ a style upon which the beer is based may help evaluation. If this beer is
1518
+ a classic style with an herb or spice, the brewer should specify the classic
1519
+ style. If no Chocolate or Coffee category exists in a competition, then chocolate
1520
+ and coffee beers should be entered in this category.","ibuMin":"5","ibuMax":"70","abvMin":"2.5","abvMax":"12","srmMin":"5","srmMax":"50","ogMin":"1.03","fgMin":"1.006","fgMax":"1.03","createDate":"2012-03-21
1521
+ 20:06:46"},{"id":125,"categoryId":11,"category":{"id":11,"name":"Hybrid\/mixed
1522
+ Beer","createDate":"2012-03-21 20:06:46"},"name":"Specialty Beer","description":"These
1523
+ beers are brewed using unusual fermentable sugars, grains and starches that
1524
+ contribute to alcohol content other than, or in addition to, malted barley.
1525
+ Nuts generally have some degree of fermentables, thus beers brewed with nuts
1526
+ would appropriately be entered in this category. The distinctive characters
1527
+ of these special ingredients should be evident either in the aroma, flavor
1528
+ or overall balance of the beer, but not necessarily in overpowering quantities.
1529
+ For example, maple syrup or potatoes would be considered unusual. Rice, corn,
1530
+ or wheat are not considered unusual. Special ingredients must be listed when
1531
+ competing. A statement by the brewer explaining the special nature of the
1532
+ beer, ingredient(s) and achieved character is essential in order for fair
1533
+ assessment in competitions. If this beer is a classic style with some specialty
1534
+ ingredient(s), the brewer should also specify the classic style. Guidelines
1535
+ for competing: Spiced beers using unusual fermentables should be entered in
1536
+ the experimental category. Fruit beers using unusual fermentables should be
1537
+ entered in the fruit beer category.","ibuMax":"100","abvMin":"2.5","abvMax":"25","srmMin":"1","srmMax":"100","ogMin":"1.03","fgMin":"1.006","fgMax":"1.03","createDate":"2012-03-21
1538
+ 20:06:46"},{"id":126,"categoryId":11,"category":{"id":11,"name":"Hybrid\/mixed
1539
+ Beer","createDate":"2012-03-21 20:06:46"},"name":"Specialty Honey Lager or
1540
+ Ale","description":"These beers are brewed using honey in addition to malted
1541
+ barley. Beers may be brewed to a traditional style or may be experimental.
1542
+ Character of honey should be evident in flavor and aroma and balanced with
1543
+ the other components without overpowering them. A statement by the brewer
1544
+ explaining the classic or other style of the beer, and the type of honey used
1545
+ is essential in order for fair assessment in competitions.","ibuMax":"100","abvMin":"2.5","abvMax":"12","srmMin":"1","srmMax":"100","ogMin":"1.03","fgMin":"1.006","fgMax":"1.03","createDate":"2012-03-21
1546
+ 20:06:46"},{"id":127,"categoryId":11,"category":{"id":11,"name":"Hybrid\/mixed
1547
+ Beer","createDate":"2012-03-21 20:06:46"},"name":"Gluten-Free Beer","description":"A
1548
+ beer (lager, ale or other) that is made from fermentable sugars, grains and
1549
+ converted carbohydrates. Ingredients do not contain gluten, in other words
1550
+ zero gluten (No barley, wheat, spelt, oats, rye, etc). May or may not contain
1551
+ malted grains that do not contain gluten. Brewers may or may not design and
1552
+ identify these beers along other style guidelines with regard to flavor, aroma
1553
+ and appearance profile. The beer''s overall balance and character should be
1554
+ based on its own merits and not necessarily compared with traditional styles
1555
+ of beer. In competitions, brewers identify ingredients and fermentation type.
1556
+ NOTE: These guidelines do not supersede any government regulations. Wine,
1557
+ mead, flavored malt beverages or beverages other than beer as defined by the
1558
+ TTB (U.S. Trade and Tax Bureau) are not considered \"gluten-free beer\" under
1559
+ these guidelines.","createDate":"2012-03-21 20:06:46"},{"id":128,"categoryId":11,"category":{"id":11,"name":"Hybrid\/mixed
1560
+ Beer","createDate":"2012-03-21 20:06:46"},"name":"Indigenous Beer (Lager or
1561
+ Ale)","description":"This beer style is unusual in that its impetus is to
1562
+ commemorate combinations of ingredients and\/or techniques adopted by or unique
1563
+ to a particular region. At least one regional combination of ingredients and\/or
1564
+ techniques must be unique and differentiated from ingredients and\/or techniques
1565
+ commonly used by brewers throughout the world. There are many excellent and
1566
+ popular beers that are brewed with either non-traditional or traditional ingredients
1567
+ and\/or processes yet their character may distinctively vary from all other
1568
+ styles currently defined or included in these guidelines. These grain-based
1569
+ beers are brewed reflecting local beer culture (process, ingredients, climate,
1570
+ etc.). This category recognizes uniquely local or regional beer types and
1571
+ beers distinctively not defined in any recognized style in these guidelines.
1572
+ They may be light or dark, strong or weak, hoppy or not hoppy. They may have
1573
+ characters which are unique to yeast, fermentation techniques, aging conditions,
1574
+ carbonation level - or higher or lower levels of profound characters normally
1575
+ associated with other beer types. Examples of indigenous beers might include
1576
+ current day versions of highly regional and\/or historic styles which are
1577
+ not represented elsewhere in these guidelines, such as Finnish-style sahti,
1578
+ S American chicha, African sorghum based beers, and others. Other examples
1579
+ might include beers made wholly unique by use of multiple local ingredients
1580
+ and\/or techniques, with the resulting beer being highly representative of
1581
+ location, as well as differentiated from traditional beer style categories.
1582
+ Beers brewed with non-traditional hop varieties, grains, malt, yeast or other
1583
+ ingredient that still closely approximate an existing classical category would
1584
+ be more appropriately entered into the classical category. New and innovative
1585
+ beers that do not represent locally adopted techniques or grown ingredients
1586
+ would be more appropriately entered into the experimental category. Proper
1587
+ evaluation of entries in this category requires the need to provide judges
1588
+ with additional information about the beer. A written summary illustrating
1589
+ the intent, background, history, design and\/or development of the beer as
1590
+ well as describing any regional and\/or stylistic context, choice of ingredients,
1591
+ process and any other unique information, helps establish a basis for comparison
1592
+ between highly diverse entries. Entering brewers must provide a statement
1593
+ of 100 words or less illustrating the above and why it is an indigenous beer
1594
+ without revealing the company''s identity. This statement should be carefully
1595
+ crafted and will be evaluated by judges and carry significant weight in their
1596
+ decisions. Statements that contain information which might identify or otherwise
1597
+ create bias towards the entry will be modified by the Competition Manager.
1598
+ Entries not accompanied by this information will be at a profound disadvantage
1599
+ during judging.","createDate":"2012-03-21 20:06:46"},{"id":129,"categoryId":11,"category":{"id":11,"name":"Hybrid\/mixed
1600
+ Beer","createDate":"2012-03-21 20:06:46"},"name":"Smoke Beer (Lager or Ale)","description":"Any
1601
+ style of beer can be smoked; the goal is to reach a balance between the style''s
1602
+ character and the smoky properties. Type of wood or other sources of smoke
1603
+ should be specified as well as the style the beer is based upon.","createDate":"2012-03-21
1604
+ 20:06:46"},{"id":130,"categoryId":11,"category":{"id":11,"name":"Hybrid\/mixed
1605
+ Beer","createDate":"2012-03-21 20:06:46"},"name":"Experimental Beer (Lager
1606
+ or Ale)","description":"An experimental beer is any beer (lager, ale or other)
1607
+ that is primarily grain-based and employs unusual techniques and\/or ingredients.
1608
+ A minimum 51% of the fermentable carbohydrates must be derived from malted
1609
+ grains. The overall uniqueness of the process, ingredients used and creativity
1610
+ should be considered. Beers such as garden (vegetable), fruit, chocolate,
1611
+ coffee, spice, specialty or other beers that match existing categories should
1612
+ not be entered into this category. Beers not easily matched to existing style
1613
+ categories in a competition would often be entered into this category. Beers
1614
+ that are a combination of other categories (spice, smoke, specialty, porter,
1615
+ etc.) could also be entered into this category. A statement by the brewer
1616
+ explaining the experimental or other nature of the beer is essential in order
1617
+ for fair assessment in competitions. Generally, a 25-word statement would
1618
+ suffice in explaining the experimental nature of the beer.","createDate":"2012-03-21
1619
+ 20:06:46"},{"id":131,"categoryId":11,"category":{"id":11,"name":"Hybrid\/mixed
1620
+ Beer","createDate":"2012-03-21 20:06:46"},"name":"Out of Category - Traditionally
1621
+ Brewed Beer","description":"There are many excellent and popular beers that
1622
+ are brewed with predominantly traditional ingredients and processes yet their
1623
+ character may distinctively vary from styles currently defined or included
1624
+ in these guidelines. For example a brewer may formulate a dark stout but may
1625
+ use lager yeast rather than ale yeast and dry hop with hops more typically
1626
+ used for German-style pilsener. Or perhaps a beer falls distinctively out
1627
+ of the color, alcohol or bitterness range of defined styles. This category
1628
+ recognizes distinctively undefined beers. They may be light or dark, strong
1629
+ or weak, hoppy or not hoppy. Beers brewed with non-traditional hops, malt,
1630
+ yeast or other ingredient that still closely approximate an existing classical
1631
+ category should be entered into the classical category. A short statement
1632
+ by the brewer whether explanatory or poetic often accompanies these beers.
1633
+ For competition purposes, these beers could be grouped as a subcategory of
1634
+ experimental beers","createDate":"2012-03-21 20:06:46"},{"id":132,"categoryId":11,"category":{"id":11,"name":"Hybrid\/mixed
1635
+ Beer","createDate":"2012-03-21 20:06:46"},"name":"Wood- and Barrel-Aged Beer","description":"A
1636
+ wood- or barrel-aged beer is any lager, ale or hybrid beer, either a traditional
1637
+ style or a unique experimental beer that has been aged for a period of time
1638
+ in a wooden barrel or in contact with wood. This beer is aged with the intention
1639
+ of imparting the particularly unique character of the wood and\/or what has
1640
+ previously been in the barrel. New wood character can be characterized as
1641
+ a complex blend of vanillin and\/or other unique wood character, but wood
1642
+ aged is not necessarily synonymous with imparting wood-flavors. Used sherry,
1643
+ rum, bourbon, scotch, port, wine and other barrels are often used, imparting
1644
+ complexity and uniqueness to beer. Ultimately a balance of flavor, aroma and
1645
+ mouthfeel are sought with the marriage of new beer with wood and\/or barrel
1646
+ flavors. Beers in this style may or may not have Brettanomyces character.
1647
+ Brewers when entering this category should specify type of barrel and\/or
1648
+ wood used and any other special treatment or ingredients used. Competition
1649
+ managers may create style subcategories to differentiate between high alcohol
1650
+ and low alcohol beers and very dark and lighter colored beer as well as for
1651
+ fruit beers and non-fruit beers. Competitions may develop guidelines requesting
1652
+ brewers to specify what kind of wood (new or used oak, other wood varieties)
1653
+ and\/or barrel (whiskey, port, sherry, wine, etc.) was used in the process.
1654
+ The brewer may be asked to explain the special nature (wood used, base beer
1655
+ style(s) and achieved character) of the beer.","createDate":"2012-03-21 20:06:46"},{"id":133,"categoryId":11,"category":{"id":11,"name":"Hybrid\/mixed
1656
+ Beer","createDate":"2012-03-21 20:06:46"},"name":"Wood- and Barrel-Aged Pale
1657
+ to Amber Beer","description":"Any classic style or unique experimental beer
1658
+ that has been aged for a period of time in a wooden barrel or in contact with
1659
+ wood. This beer is aged with the intention of imparting the particularly unique
1660
+ character of the wood and\/or what has previously been in the barrel. New
1661
+ wood character can be characterized as a complex blend of vanillin and\/or
1662
+ other unique wood character but wood aged is not necessarily synonymous with
1663
+ imparting wood-flavors. Used sherry, rum, bourbon, scotch, port, wine and
1664
+ other barrels are often used, imparting complexity and uniqueness to beer.
1665
+ Ultimately a balance of flavor, aroma and mouthfeel are sought with the marriage
1666
+ of new beer with wood and\/or barrel flavors. Primary character of the beer
1667
+ style may or may not be apparent. Sour wood-aged beer of any color is outlined
1668
+ in other categories. Fruited or spiced beer that is wood and barrel aged would
1669
+ also be appropriately entered in this category. Beers in this style may or
1670
+ may not have Brettanomyces character. The brewer should explain the special
1671
+ nature of the beer to allow for accurate judging. Comments could include:
1672
+ type of wood used (new or old, oak or other wood type), type of barrel used
1673
+ (new, port\/ whiskey\/ wine\/ sherry\/ other), base beer style or achieved
1674
+ character. Beer entries not accompanied by this information will be at a disadvantage
1675
+ during judging.","abvMin":"3.75","abvMax":"6.5","srmMin":"4","srmMax":"18","createDate":"2012-03-21
1676
+ 20:06:46"},{"id":134,"categoryId":11,"category":{"id":11,"name":"Hybrid\/mixed
1677
+ Beer","createDate":"2012-03-21 20:06:46"},"name":"Wood- and Barrel-Aged Dark
1678
+ Beer","description":"Any classic style or unique experimental style of dark
1679
+ beer can be wood or barrel-aged for a period of time in a wooden barrel or
1680
+ in contact with wood. This beer is aged with the intention of imparting the
1681
+ particularly unique character of the wood and\/or what has previously been
1682
+ in the barrel. New wood character can be characterized as a complex blend
1683
+ of vanillin and\/or other unique wood character but wood-aged is not necessarily
1684
+ synonymous with imparting wood-flavors. Used sherry, rum, bourbon, scotch,
1685
+ port, wine and other barrels are often used, imparting complexity and uniqueness
1686
+ to beer. Ultimately a balance of flavor, aroma and mouthfeel are sought with
1687
+ the marriage of new beer with wood and\/or barrel flavors. Primary character
1688
+ of the beer style may or may not be apparent. Sour wood-aged beer of any color
1689
+ is outlined in other categories. Dark fruited or spiced beer would also be
1690
+ appropriately entered in this category. Beers in this style may or may not
1691
+ have Brettanomyces character. The brewer should explain the special nature
1692
+ of the beer to allow for accurate judging. Comments could include: type of
1693
+ wood used (new or old, oak or other wood type), type of barrel used (new,
1694
+ port\/ whiskey\/ wine\/ sherry\/ other), base beer style or achieved character.
1695
+ Beer entries not accompanied by this information will be at a disadvantage
1696
+ during judging.","abvMin":"3.75","abvMax":"6.5","createDate":"2012-03-21 20:06:46"},{"id":135,"categoryId":11,"category":{"id":11,"name":"Hybrid\/mixed
1697
+ Beer","createDate":"2012-03-21 20:06:46"},"name":"Wood- and Barrel-Aged Strong
1698
+ Beer","description":"Any strong classic style or unique, experimental style
1699
+ of beer can be wood or barrel-aged for a period of time in a wooden barrel
1700
+ or in contact with wood. This beer is aged with the intention of imparting
1701
+ the particularly unique character of the wood and\/or what has previously
1702
+ been in the barrel. New wood character can be characterized as a complex blend
1703
+ of vanillin and unique wood character but wood aged is not necessarily synonymous
1704
+ with imparting wood-flavors. Used sherry, rum, bourbon, scotch, port, wine
1705
+ and other barrels are often used, imparting complexity and uniqueness to beer.
1706
+ Ultimately a balance of flavor, aroma and mouthfeel are sought with the marriage
1707
+ of new beer with wood and\/or barrel flavors. Primary character of the beer
1708
+ style may or may not be apparent. Sour wood-aged beer of any color is outlined
1709
+ in other categories. Beers in this style may or may not have Brettanomyces
1710
+ character. The brewer must explain the special nature of the beer to allow
1711
+ for accurate judging. Comments could include: type of wood used (new or old,
1712
+ oak or other wood type), type of barrel used (new, port\/ whiskey\/ wine\/
1713
+ sherry\/ other), base beer style or achieved character. Beer entries not accompanied
1714
+ by this information will be at a disadvantage during judging.","createDate":"2012-03-21
1715
+ 20:06:46"},{"id":136,"categoryId":11,"category":{"id":11,"name":"Hybrid\/mixed
1716
+ Beer","createDate":"2012-03-21 20:06:46"},"name":"Wood- and Barrel-Aged Sour
1717
+ Beer","description":"A wood- or barrel-aged sour beer is any lager, ale or
1718
+ hybrid beer, either a traditional style or a unique experimental beer that
1719
+ has been aged for a period of time in a wooden barrel or in contact with wood
1720
+ and has developed a bacterial induced natural acidity. This beer is aged in
1721
+ wood with the intention of introducing the micro flora present in the wood.
1722
+ Sometimes wood aging is intended to impart the particularly unique character
1723
+ of the wood, but wood-aged is not necessarily synonymous with imparting wood-flavors.
1724
+ Wood character can be characterized as a complex blend of vanillin and unique
1725
+ wood character. Wood-derived character can also be characterized by flavors
1726
+ of the product that was in the barrel during prior use. These wood-derived
1727
+ flavors, if present in this style, can be very low in character and barely
1728
+ perceived or evident or assertive as wood-derived flavors. Any degree of woodderived
1729
+ flavors should be in balance with other beer character. Fruit and herb\/spiced
1730
+ versions may take on the hue, flavors and aromas of added ingredients. Usually
1731
+ bacteria and \"wild\" yeasts fermentation contributes complex esters and results
1732
+ in a dry to very dry beer. Ultimately a balance of flavor, aroma and mouthfeel
1733
+ are sought with the marriage of acidity, complex esters, and new beer with
1734
+ wood and\/or barrel flavors. Beers in this style may or may not have Brettanomyces
1735
+ character. Brewers when entering this category should specify type of barrel
1736
+ used and any other special treatment or ingredients used. Competition managers
1737
+ may create style subcategories to differentiate between high alcohol and low
1738
+ alcohol beers and very dark and lighter colored beer as well as for fruit
1739
+ beers and non-fruit beers. Competitions may develop guidelines requesting
1740
+ brewers to specify what kind of wood (new or used oak, other wood varieties).
1741
+ The brewer may be asked to explain the special nature (wood used, base beer
1742
+ style(s) and achieved character) of the beer.","createDate":"2012-03-21 20:06:46"},{"id":137,"categoryId":11,"category":{"id":11,"name":"Hybrid\/mixed
1743
+ Beer","createDate":"2012-03-21 20:06:46"},"name":"Aged Beer (Ale or Lager)","description":"Beers
1744
+ aged for over one year. Generally beers with high hopping rates, roast malt
1745
+ content, high alcohol content, complex herbal, smoke or fruit content (Wood
1746
+ aging, Brettanomyces characters and acidic beers must be classified or entered
1747
+ into other categories if that option is available), A brewer may brew any
1748
+ type of beer of any strength and enhance its character with extended and creative
1749
+ aging conditions. Beers in this category may be aged in bottles or any type
1750
+ of food grade vessel. In competition brewers may be required to state age
1751
+ of beer. Competition organizer may develop guidelines in which aged beers
1752
+ are subcategorized by aging time, vessel, styles, etc. Brewers should provide
1753
+ a statement describing the nature or style of the beer. This statement could
1754
+ include classic or other style, special ingredients, length of aging time,
1755
+ etc.","createDate":"2012-03-21 20:06:46"},{"id":138,"categoryId":11,"category":{"id":11,"name":"Hybrid\/mixed
1756
+ Beer","createDate":"2012-03-21 20:06:46"},"name":"Other Strong Ale or Lager","description":"Any
1757
+ style of beer can be made stronger than the classic style guidelines. The
1758
+ goal should be to reach a balance between the style''s character and the additional
1759
+ alcohol. Refer to this guide when making styles stronger and appropriately
1760
+ identify the style created (for example: double alt, triple fest, or quadruple
1761
+ Pilsener).","createDate":"2012-03-21 20:06:46"},{"id":139,"categoryId":11,"category":{"id":11,"name":"Hybrid\/mixed
1762
+ Beer","createDate":"2012-03-21 20:06:46"},"name":"Non-Alcoholic (Beer) Malt
1763
+ Beverages","description":"Non-alcoholic (NA) malt beverages should emulate
1764
+ the character of a previously listed category\/subcategory designation but
1765
+ without the alcohol (less than 0.5 percent). Non-alcoholic (beer) malt beverages
1766
+ will inherently have a profile lacking the complexity and balance of flavors
1767
+ which can be attributed to alcohol. They should accordingly not be assessed
1768
+ negatively for reasons related to the absence of alcohol.","createDate":"2012-03-21
1769
+ 20:06:46"},{"id":140,"categoryId":12,"category":{"id":12,"name":"Mead, Cider,
1770
+ & Perry","createDate":"2012-03-21 20:06:46"},"name":"Dry Mead","description":"Similar
1771
+ in balance, body, finish and flavor intensity to a dry white wine, with a
1772
+ pleasant mixture of subtle honey character, soft fruity esters, and clean
1773
+ alcohol. Complexity, harmony, and balance of sensory elements are most desirable,
1774
+ with no inconsistencies in color, aroma, flavor or aftertaste. The proper
1775
+ balance of sweetness, acidity, alcohol and honey character is the essential
1776
+ final measure of any mead.","simpleUrl":"dry-mead","createDate":"2012-03-21
1777
+ 20:06:46"},{"id":141,"categoryId":12,"category":{"id":12,"name":"Mead, Cider,
1778
+ & Perry","createDate":"2012-03-21 20:06:46"},"name":"Semi-Sweet Mead","description":"Similar
1779
+ in balance, body, finish and flavor intensity to a semisweet (or medium-dry)
1780
+ white wine, with a pleasant mixture of honey character, light sweetness, soft
1781
+ fruity esters, and clean alcohol. Complexity, harmony, and balance of sensory
1782
+ elements are most desirable, with no inconsistencies in color, aroma, flavor
1783
+ or aftertaste. The proper balance of sweetness, acidity, alcohol and honey
1784
+ character is the essential final measure of any mead.","simpleUrl":"semi-sweet-mead","createDate":"2012-03-21
1785
+ 20:06:46"},{"id":142,"categoryId":12,"category":{"id":12,"name":"Mead, Cider,
1786
+ & Perry","createDate":"2012-03-21 20:06:46"},"name":"Sweet Mead","description":"Similar
1787
+ in balance, body, finish and flavor intensity to a well-made dessert wine
1788
+ (such as Sauternes), with a pleasant mixture of honey character, residual
1789
+ sweetness, soft fruity esters, and clean alcohol. Complexity, harmony, and
1790
+ balance of sensory elements are most desirable, with no inconsistencies in
1791
+ color, aroma, flavor or aftertaste. The proper balance of sweetness, acidity,
1792
+ alcohol and honey character is the essential final measure of any mead.","simpleUrl":"sweet-mead","createDate":"2012-03-21
1793
+ 20:06:46"},{"id":143,"categoryId":12,"category":{"id":12,"name":"Mead, Cider,
1794
+ & Perry","createDate":"2012-03-21 20:06:46"},"name":"Cyser (Apple Melomel)","description":"In
1795
+ well-made examples of the style, the fruit is both distinctive and well-incorporated
1796
+ into the honey-sweet-acid-tannin-alcohol balance of the mead. Some of the
1797
+ best strong examples have the taste and aroma of an aged Calvados (apple brandy
1798
+ from northern France), while subtle, dry versions can taste similar to many
1799
+ fine white wines.","simpleUrl":"cyser-apple-melomel","createDate":"2012-03-21
1800
+ 20:06:46"},{"id":144,"categoryId":12,"category":{"id":12,"name":"Mead, Cider,
1801
+ & Perry","createDate":"2012-03-21 20:06:46"},"name":"Pyment (Grape Melomel)","description":"In
1802
+ well-made examples of the style, the grape is both distinctively vinous and
1803
+ well-incorporated into the honey-sweet-acid-tannin-alcohol balance of the
1804
+ mead. White and red versions can be quite different, and the overall impression
1805
+ should be characteristic of the type of grapes used and suggestive of a similar
1806
+ variety wine.","simpleUrl":"pyment-grape-melomel","createDate":"2012-03-21
1807
+ 20:06:46"},{"id":145,"categoryId":12,"category":{"id":12,"name":"Mead, Cider,
1808
+ & Perry","createDate":"2012-03-21 20:06:46"},"name":"Other Fruit Melomel","description":"In
1809
+ well-made examples of the style, the fruit is both distinctive and well-incorporated
1810
+ into the honey-sweet-acid-tannin-alcohol balance of the mead. Different types
1811
+ of fruit can result in widely different characteristics; allow for a variation
1812
+ in the final product.","simpleUrl":"other-fruit-melomel","createDate":"2012-03-21
1813
+ 20:06:46"},{"id":146,"categoryId":12,"category":{"id":12,"name":"Mead, Cider,
1814
+ & Perry","createDate":"2012-03-21 20:06:46"},"name":"Metheglin","description":"In
1815
+ well-made examples of the style, the herbs\/spices are both distinctive and
1816
+ well-incorporated into the honey-sweet-acid-tannin-alcohol balance of the
1817
+ mead. Different types of herbs\/spices can result in widely different characteristics;
1818
+ allow for a variation in the final product.","simpleUrl":"metheglin","createDate":"2012-03-21
1819
+ 20:06:46"},{"id":147,"categoryId":12,"category":{"id":12,"name":"Mead, Cider,
1820
+ & Perry","createDate":"2012-03-21 20:06:46"},"name":"Braggot","description":"A
1821
+ harmonious blend of mead and beer, with the distinctive characteristics of
1822
+ both. A wide range of results are possible, depending on the base style of
1823
+ beer, variety of honey and overall sweetness and strength. Beer flavors tend
1824
+ to somewhat mask typical honey flavors found in other meads.","simpleUrl":"braggot","createDate":"2012-03-21
1825
+ 20:06:46"},{"id":148,"categoryId":12,"category":{"id":12,"name":"Mead, Cider,
1826
+ & Perry","createDate":"2012-03-21 20:06:46"},"name":"Open Category Mead","description":"This
1827
+ mead should exhibit the character of all of the ingredients in varying degrees,
1828
+ and should show a good blending or balance between the various flavor elements.
1829
+ Whatever ingredients are included, the result should be identifiable as a
1830
+ honey-based fermented beverage.","simpleUrl":"open-category-mead","createDate":"2012-03-21
1831
+ 20:06:46"},{"id":149,"categoryId":12,"category":{"id":12,"name":"Mead, Cider,
1832
+ & Perry","createDate":"2012-03-21 20:06:46"},"name":"Common Cider","description":"Variable,
1833
+ but should be a medium, refreshing drink. Sweet ciders must not be cloying.
1834
+ Dry ciders must not be too austere. An ideal cider serves well as a \u201csession\u201d
1835
+ drink, and suitably accompanies a wide variety of food.","simpleUrl":"common-cider","abvMin":"5","abvMax":"8","ogMin":"1.045","ogMax":"1.065","fgMin":"1","fgMax":"1.02","createDate":"2012-03-21
1836
+ 20:06:46"},{"id":150,"categoryId":12,"category":{"id":12,"name":"Mead, Cider,
1837
+ & Perry","createDate":"2012-03-21 20:06:46"},"name":"English Cider","description":"Generally
1838
+ dry, full-bodied, austere.","simpleUrl":"english-cider","abvMin":"6","abvMax":"9","ogMin":"1.05","ogMax":"1.075","fgMin":"0.995","fgMax":"1.01","createDate":"2012-03-21
1839
+ 20:06:46"},{"id":151,"categoryId":12,"category":{"id":12,"name":"Mead, Cider,
1840
+ & Perry","createDate":"2012-03-21 20:06:46"},"name":"French Cider","description":"Medium
1841
+ to sweet, full-bodied, rich.","simpleUrl":"french-cider","abvMin":"3","abvMax":"6","ogMin":"1.05","ogMax":"1.065","fgMin":"1.01","fgMax":"1.02","createDate":"2012-03-21
1842
+ 20:06:46"},{"id":152,"categoryId":12,"category":{"id":12,"name":"Mead, Cider,
1843
+ & Perry","createDate":"2012-03-21 20:06:46"},"name":"Common Perry","description":"Mild.
1844
+ Medium to medium-sweet. Still to lightly sparkling. Only very slight acetification
1845
+ is acceptable. Mousiness, ropy\/oily characters are serious faults.","simpleUrl":"common-perry","abvMin":"5","abvMax":"7","ogMin":"1.05","ogMax":"1.06","fgMin":"1","fgMax":"1.02","createDate":"2012-03-21
1846
+ 20:06:46"},{"id":153,"categoryId":12,"category":{"id":12,"name":"Mead, Cider,
1847
+ & Perry","createDate":"2012-03-21 20:06:46"},"name":"Traditional Perry","description":"Tannic.
1848
+ Medium to medium-sweet. Still to lightly sparkling. Only very slight acetification
1849
+ is acceptable. Mousiness, ropy\/oily characters are serious faults.","simpleUrl":"traditional-perry","abvMin":"5","abvMax":"9","ogMin":"1.05","ogMax":"1.07","fgMin":"1","fgMax":"1.02","createDate":"2012-03-21
1850
+ 20:06:46"},{"id":154,"categoryId":12,"category":{"id":12,"name":"Mead, Cider,
1851
+ & Perry","createDate":"2012-03-21 20:06:46"},"name":"New England Cider","description":"Substantial
1852
+ body and character.","simpleUrl":"new-england-cider","abvMin":"7","abvMax":"13","ogMin":"1.06","ogMax":"1.1","fgMin":"0.995","fgMax":"1.01","createDate":"2012-03-21
1853
+ 20:06:46"},{"id":155,"categoryId":12,"category":{"id":12,"name":"Mead, Cider,
1854
+ & Perry","createDate":"2012-03-21 20:06:46"},"name":"Fruit Cider","description":"Like
1855
+ a dry wine with complex flavors. The apple character must marry with the added
1856
+ fruit so that neither dominates the other.","simpleUrl":"fruit-cider","abvMin":"5","abvMax":"9","ogMin":"1.045","ogMax":"1.07","fgMin":"0.995","fgMax":"1.01","createDate":"2012-03-21
1857
+ 20:06:46"},{"id":156,"categoryId":12,"category":{"id":12,"name":"Mead, Cider,
1858
+ & Perry","createDate":"2012-03-21 20:06:46"},"name":"Apple Wine","description":"Like
1859
+ a dry white wine, balanced, and with low astringency and bitterness.","simpleUrl":"apple-wine","abvMin":"9","abvMax":"12","ogMin":"1.07","ogMax":"1.1","fgMin":"0.995","fgMax":"1.01","createDate":"2012-03-21
1860
+ 20:06:46"},{"id":157,"categoryId":12,"category":{"id":12,"name":"Mead, Cider,
1861
+ & Perry","createDate":"2012-03-21 20:06:46"},"name":"Other Specialty Cider
1862
+ or Perry","simpleUrl":"other-specialty-cider-or-perry","abvMin":"5","abvMax":"12","ogMin":"1.045","ogMax":"1.1","fgMin":"0.995","fgMax":"1.02","createDate":"2012-03-21
1863
+ 20:06:46"}],"status":"success"}'
1864
+ http_version:
1865
+ recorded_at: Sat, 11 Aug 2012 23:35:45 GMT
1866
+ recorded_with: VCR 2.2.2