brewery_db 0.0.1 → 0.1.0

data/spec/fixtures/BreweryDB_Resources_Styles/_all/fetches_all_of_the_styles_at_once.yml

@@ -0,0 +1,1866 @@
+---
+http_interactions:
+- request:
+    method: get
+    uri: http://api.brewerydb.com/v2/styles?key=API_KEY
+    body:
+      encoding: US-ASCII
+      string: ''
+    headers:
+      User-Agent:
+      - BreweryDB Ruby Gem 0.0.1
+  response:
+    status:
+      code: 200
+      message: 
+    headers:
+      date:
+      - Sat, 11 Aug 2012 23:35:44 GMT
+      server:
+      - Apache/2.2.22 (Amazon)
+      x-powered-by:
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+      x-ratelimit-limit:
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+      x-ratelimit-remaining:
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+      connection:
+      - close
+      transfer-encoding:
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+      content-type:
+      - application/json
+    body:
+      encoding: US-ASCII
+      string: ! '{"message":"READ ONLY MODE: Request Successful","data":[{"id":1,"categoryId":1,"category":{"id":1,"name":"British
+        Origin Ales","createDate":"2012-03-21 20:06:45"},"name":"Classic English-Style
+        Pale Ale","description":"Classic English pale ales are golden to copper colored
+        and display earthy, herbal English-variety hop character. Note that \"earthy,
+        herbal English-variety hop character\" is the perceived end, but may be a
+        result of the skillful use of hops of other national origins. Medium to high
+        hop bitterness, flavor, and aroma should be evident. This medium-bodied pale
+        ale has low to medium malt flavor and aroma. Low caramel character is allowable.
+        Fruity-ester flavors and aromas are moderate to strong. Chill haze may be
+        in evidence only at very cold temperatures. The absence of diacetyl is desirable,
+        though, diacetyl (butterscotch character) is acceptable and characteristic
+        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
+        20:06:45"},{"id":2,"categoryId":1,"category":{"id":1,"name":"British Origin
+        Ales","createDate":"2012-03-21 20:06:45"},"name":"English-Style India Pale
+        Ale","description":"Most traditional interpretations of English-style India
+        pale ales are characterized by medium-high hop bitterness with a medium to
+        medium-high alcohol content. Hops from a variety of origins may be used to
+        contribute to a high hopping rate. Earthy and herbal English-variety hop character
+        is the perceived end, but may be a result of the skillful use of hops of other
+        national origins. The use of water with high mineral content results in a
+        crisp, dry beer, sometimes with subtle and balanced character of sulfur compounds.
+        This pale gold to deep copper-colored ale has a medium to high, flowery hop
+        aroma and may have a medium to strong hop flavor (in addition to the hop bitterness).
+        English-style India pale ales possess medium maltiness and body. Fruity-ester
+        flavors and aromas are moderate to very strong. Diacetyl can be absent or
+        may be perceived at very low levels. Chill haze is allowable at cold temperatures.
+        Hops of other origins may be used for bitterness or approximating traditional
+        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
+        20:06:45"},{"id":3,"categoryId":1,"category":{"id":1,"name":"British Origin
+        Ales","createDate":"2012-03-21 20:06:45"},"name":"Ordinary Bitter","description":"Ordinary
+        bitter is gold to copper colored with medium bitterness, light to medium body,
+        and low to medium residual malt sweetness. Hop flavor and aroma character
+        may be evident at the brewer''s discretion. Mild carbonation traditionally
+        characterizes draft-cask versions, but in bottled versions, a slight increase
+        in carbon dioxide content is acceptable. Fruity-ester character and very low
+        diacetyl (butterscotch) character are acceptable in aroma and flavor, but
+        should be minimized in this form of bitter. Chill haze is allowable at cold
+        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
+        20:06:45"},{"id":4,"categoryId":1,"category":{"id":1,"name":"British Origin
+        Ales","createDate":"2012-03-21 20:06:45"},"name":"Special Bitter or Best Bitter","description":"Special
+        bitter is more robust than ordinary bitter. It has medium body and medium
+        residual malt sweetness. It is deep gold to copper colored. Hop bitterness
+        should be medium and absent of harshness. Hop flavor and aroma character may
+        be evident at the brewer''s discretion. Mild carbonation traditionally characterizes
+        draft-cask versions, but in bottled versions, a slight increase in carbon
+        dioxide content is acceptable. Fruity-ester character is acceptable in aroma
+        and flavor. Diacetyl (butterscotch character) is acceptable and characteristic
+        when at very low levels. The absence of diacetyl is also acceptable. Chill
+        haze is allowable at cold temperatures. (English and American hop character
+        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
+        20:06:45"},{"id":5,"categoryId":1,"category":{"id":1,"name":"British Origin
+        Ales","createDate":"2012-03-21 20:06:45"},"name":"Extra Special Bitter","description":"Extra
+        special bitter possesses medium to strong hop aroma, flavor, and bitterness.
+        The residual malt and defining sweetness of this richly flavored, full-bodied
+        bitter is more pronounced than in other styles of bitter. It is light amber
+        to copper colored with medium to medium-high bitterness. Mild carbonation
+        traditionally characterizes draft-cask versions, but in bottled versions,
+        a slight increase in carbon dioxide content is acceptable. Fruity-ester character
+        is acceptable in aroma and flavor. Diacetyl (butterscotch character) is acceptable
+        and characteristic when at very low levels. The absence of diacetyl is also
+        acceptable. Chill haze is allowable at cold temperatures. English or American
+        hops may be used. (English and American hop character may be specified in
+        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
+        20:06:45"},{"id":6,"categoryId":1,"category":{"id":1,"name":"British Origin
+        Ales","createDate":"2012-03-21 20:06:45"},"name":"English-Style Summer Ale","description":"English
+        Summer Ale is light straw to golden colored with medium-low to medium bitterness,
+        light to medium-light body, and low to medium residual malt sweetness. Torrefied
+        and\/or malted wheat are often used in quantities of 25% or less. Malt flavor
+        may be biscuit-like. English, American or Noble-type hop, character, flavor
+        and aroma are evident and may or may not be assertive yet always well balanced
+        with malt character. Mild carbonation traditionally characterizes draft-cask
+        versions. In bottled versions, normal or lively carbon dioxide content is
+        appropriate. The overall impression is refreshing and thirst quenching. Fruity-ester
+        characters are acceptable at low to moderate levels. No butterscotch-like
+        diacetyl or sweet corn-like dimethylsulfide (DMS) should be apparent in aroma
+        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
+        20:06:45"},{"id":7,"categoryId":1,"category":{"id":1,"name":"British Origin
+        Ales","createDate":"2012-03-21 20:06:45"},"name":"Scottish-Style Light Ale","description":"Scottish
+        light ales are light bodied. Little bitterness is perceived, and hop flavor
+        or aroma should not be perceived. Despite its lightness, Scottish light ale
+        will have a degree of malty, caramel-like, soft and chewy character. Yeast
+        characters such as diacetyl (butterscotch) and sulfuriness are acceptable
+        at very low levels. The color will range from golden amber to deep brown Bottled
+        versions of this traditional draft beer may contain higher amounts of carbon
+        dioxide than is typical for mildly carbonated draft versions. Chill haze is
+        acceptable at low temperatures. Though there is little evidence suggesting
+        that traditionally made Scottishstyle light ales exhibited peat smoke character,
+        the current marketplace offers many Scottish-style light ales with peat or
+        smoke character present at low to medium levels. Thus a peaty\/smoky character
+        may be evident at low levels (ales with medium or higher smoke character would
+        be considered a smoke flavored beer and considered in another category). Scottish-style
+        light ales may be split into two subcategories: Traditional (no smoke character)
+        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
+        20:06:45"},{"id":8,"categoryId":1,"category":{"id":1,"name":"British Origin
+        Ales","createDate":"2012-03-21 20:06:45"},"name":"Scottish-Style Heavy Ale","description":"Scottish
+        heavy ale is moderate in strength and dominated by a smooth, sweet maltiness
+        balanced with low, but perceptible, hop bitterness. Hop flavor or aroma should
+        not be perceived. Scottish heavy ale will have a medium degree of malty, caramel-like,
+        soft and chewy character in flavor and mouthfeel. It has medium body, and
+        fruity esters are very low, if evident. Yeast characters such as diacetyl
+        (butterscotch) and sulfuriness are acceptable at very low levels. The color
+        will range from golden amber to deep brown. Bottled versions of this traditional
+        draft beer may contain higher amounts of carbon dioxide than is typical for
+        mildly carbonated draft versions. Chill haze is acceptable at low temperatures.
+        Though there is little evidence suggesting that traditionally made Scottish-style
+        heavy ales exhibited peat smoke character, the current marketplace offers
+        many Scottish-style heavy ales with peat or smoke character present at low
+        to medium levels. Thus a peaty\/smoky character may be evident at low to medium
+        levels (ales with medium-high or higher smoke character would be considered
+        a smoke flavored beer and considered in another category). Scottish-style
+        heavy ales may be split into two subcategories: Traditional (no smoke character)
+        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
+        20:06:45"},{"id":9,"categoryId":1,"category":{"id":1,"name":"British Origin
+        Ales","createDate":"2012-03-21 20:06:45"},"name":"Scottish-Style Export Ale","description":"The
+        overriding character of Scottish export ale is sweet, caramel-like, and malty.
+        Its bitterness is perceived as low to medium. Hop flavor or aroma should not
+        be perceived. It has medium body. Fruity-ester character may be apparent.
+        Yeast characters such as diacetyl (butterscotch) and sulfuriness are acceptable
+        at very low levels. The color will range from golden amber to deep brown.
+        Bottled versions of this traditional draft beer may contain higher amounts
+        of carbon dioxide than is typical for mildly carbonated draft versions. Chill
+        haze is acceptable at low temperatures. Though there is little evidence suggesting
+        that traditionally made Scottish-style export ales exhibited peat smoke character,
+        the current marketplace offers many Scottish-style export ales with peat or
+        smoke character present at low to medium levels. Thus a peaty\/smoky character
+        may be evident at low to medium levels (ales with medium-high or higher smoke
+        character would be considered a smoke flavored beer and considered in another
+        category). Scottish-style export ales may be split into two subcategories:
+        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
+        20:06:45"},{"id":10,"categoryId":1,"category":{"id":1,"name":"British Origin
+        Ales","createDate":"2012-03-21 20:06:45"},"name":"English-Style Pale Mild
+        Ale","description":"English pale mild ales range from golden to amber in color.
+        Malt flavor dominates the flavor profile with little hop bitterness or flavor.
+        Hop aroma can be light. Very low diacetyl flavors may be appropriate in this
+        low-alcohol beer. Fruity-ester level is very low. Chill haze is allowable
+        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
+        20:06:45"},{"id":11,"categoryId":1,"category":{"id":1,"name":"British Origin
+        Ales","createDate":"2012-03-21 20:06:45"},"name":"English-Style Dark Mild
+        Ale","description":"English dark mild ales range from deep copper to dark
+        brown (often with a red tint) in color. Malt flavor and caramel are part of
+        the flavor and aroma profile while, licorice and roast malt tones may sometimes
+        contribute to the flavor and aroma profile. Body should be low-medium to medium.
+        These beers have very little hop flavor or aroma. Very low diacetyl flavors
+        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
+        20:06:45"},{"id":12,"categoryId":1,"category":{"id":1,"name":"British Origin
+        Ales","createDate":"2012-03-21 20:06:45"},"name":"English-Style Brown Ale","description":"English
+        brown ales range from copper to brown in color. They have medium body and
+        range from dry to sweet maltiness with very little hop flavor or aroma. Roast
+        malt tones may sometimes contribute to the flavor and aroma profile. Low to
+        medium-low levels of fruity-ester flavors are appropriate. Diacetyl should
+        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
+        20:06:45"},{"id":13,"categoryId":1,"category":{"id":1,"name":"British Origin
+        Ales","createDate":"2012-03-21 20:06:45"},"name":"Old Ale","description":"Dark
+        amber to brown in color, old ales are medium to full bodied with a malty sweetness.
+        Hop aroma should be minimal and flavor can vary from none to medium in character
+        intensity. Fruity-ester flavors and aromas can contribute to the character
+        of this ale. Bitterness should be minimal but evident and balanced with malt
+        and\/or caramel-like sweetness. Alcohol types can be varied and complex. A
+        distinctive quality of these ales is that they undergo an aging process (often
+        for years) on their yeast either in bulk storage or through conditioning in
+        the bottle, which contributes to a rich, wine-like and often sweet oxidation
+        character. Complex estery characters may also emerge. Some very low diacetyl
+        character may be evident and acceptable. Wood aged characters such as vanillin
+        and other woody characters are acceptable. Horsey, goaty, leathery and phenolic
+        character evolved from Brettanomyces organisms and acidity may be present
+        but should be at low levels and balanced with other flavors Residual flavors
+        that come from liquids previously aged in a barrel such as bourbon or sherry
+        should not be present. Chill haze is acceptable at low temperatures. (This
+        style may often be split into two categories, strong and very strong. Brettanomyces
+        organisms and acidic characters reflect historical character. Competition
+        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
+        20:06:45"},{"id":14,"categoryId":1,"category":{"id":1,"name":"British Origin
+        Ales","createDate":"2012-03-21 20:06:45"},"name":"Strong Ale","description":"Light
+        amber to mid-range brown in color, strong ales are medium to full bodied with
+        a malty sweetness and may have low levels of roast malt character. Hop aroma
+        should be minimal and flavor can vary from none to medium in character intensity.
+        Fruity-ester flavors and aromas can contribute to the character of this ale.
+        Bitterness should be minimal but evident and balanced with malt and\/or caramel-like
+        sweetness. Alcohol types can be varied and complex. A rich, often sweet and
+        complex estery character may be evident. Very low levels of diacetyl are acceptable.
+        Chill haze is acceptable at low temperatures. (This style may often be split
+        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
+        20:06:45"},{"id":15,"categoryId":1,"category":{"id":1,"name":"British Origin
+        Ales","createDate":"2012-03-21 20:06:45"},"name":"Scotch Ale","description":"Scotch
+        ales are overwhelmingly malty and full-bodied. Perception of hop bitterness
+        is very low. Hop flavor and aroma are very low or nonexistent. Color ranges
+        from deep copper to brown. The clean alcohol flavor balances the rich and
+        dominant sweet maltiness in flavor and aroma. A caramel character is often
+        a part of the profile. Dark roasted malt flavors and aroma may be evident
+        at low levels. If present, fruity esters are generally at low aromatic and
+        flavor levels. Low diacetyl levels are acceptable. Chill haze is allowable
+        at cold temperatures. Though there is little evidence suggesting that traditionally
+        made strong Scotch ales exhibited peat smoke character, the current marketplace
+        offers many Scotch Ales with peat or smoke character present at low to medium
+        levels. Thus a peaty\/smoky character may be evident at low levels (ales with
+        medium or higher smoke character would be considered a smoke flavored beer
+        and considered in another category). Scotch Ales may be split into two subcategories:
+        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
+        20:06:45"},{"id":16,"categoryId":1,"category":{"id":1,"name":"British Origin
+        Ales","createDate":"2012-03-21 20:06:45"},"name":"British-Style Imperial Stout","description":"Dark
+        copper to very dark brown, British-style imperial stouts typically have high
+        alcohol content. The extremely rich malty flavor (often characterized as toffee-like
+        or caramel-like) and aroma are balanced with medium hopping and high fruity-ester
+        characteristics. Bitterness should be moderate and balanced with sweet malt
+        character. The bitterness may be higher in the darker versions. Roasted malt
+        astringency is very low or absent. Bitterness should not overwhelm the overall
+        character. Hop aroma can be subtle to moderately hop-floral, -citrus or -herbal.
+        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
+        20:06:45"},{"id":17,"categoryId":1,"category":{"id":1,"name":"British Origin
+        Ales","createDate":"2012-03-21 20:06:45"},"name":"British-Style Barley Wine
+        Ale","description":"British-style barley wines range from tawny copper to
+        dark brown in color and have a full body and high residual malty sweetness.
+        Complexity of alcohols and fruity-ester characters are often high and counterbalanced
+        by the perception of low to medium bitterness and extraordinary alcohol content.
+        Hop aroma and flavor may be minimal to medium. English type hops are often
+        used but not necessary for this style. Low levels of diacetyl may be acceptable.
+        Caramel and some characters indicating oxidation, such as vinous (sometimes
+        sherry-like) aromas and\/or flavors, may be considered positive. Chill haze
+        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
+        20:06:45"},{"id":18,"categoryId":1,"category":{"id":1,"name":"British Origin
+        Ales","createDate":"2012-03-21 20:06:45"},"name":"Brown Porter","description":"Brown
+        porters are mid to dark brown (may have red tint) in color. No roast barley
+        or strong burnt\/black malt character should be perceived. Low to medium malt
+        sweetness, caramel and chocolate is acceptable along with medium hop bitterness.
+        This is a lightto medium-bodied beer. Fruity esters are acceptable. Hop flavor
+        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
+        20:06:45"},{"id":19,"categoryId":1,"category":{"id":1,"name":"British Origin
+        Ales","createDate":"2012-03-21 20:06:45"},"name":"Robust Porter","description":"Robust
+        porters are black in color and have a roast malt flavor, often reminiscent
+        of cocoa, but no roast barley flavor. These porters have a sharp bitterness
+        of black malt without a highly burnt\/charcoal flavor. Caramel and other malt
+        sweetness should be present and in harmony with other distinguishing porter
+        characters. Robust porters range from medium to full in body and have a malty
+        sweetness. Hop bitterness is medium to high, with hop aroma and flavor ranging
+        from negligible to medium. Diacetyl is acceptable at very low levels. Fruity
+        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
+        20:06:45"},{"id":20,"categoryId":1,"category":{"id":1,"name":"British Origin
+        Ales","createDate":"2012-03-21 20:06:45"},"name":"Sweet Stout","description":"Sweet
+        stouts, also referred to as cream stouts, have less roasted bitter flavor
+        and a full-bodied mouthfeel. The style can be given more body with milk sugar
+        (lactose) before bottling. Malt sweetness, chocolate, and caramel flavor should
+        dominate the flavor profile and contribute to the aroma. Hops should balance
+        and suppress some of the sweetness without contributing apparent flavor or
+        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
+        20:06:45"},{"id":21,"categoryId":1,"category":{"id":1,"name":"British Origin
+        Ales","createDate":"2012-03-21 20:06:45"},"name":"Oatmeal Stout","description":"Oatmeal
+        stouts include oatmeal in their grist, resulting in a pleasant, full flavor
+        and a smooth profile that is rich without being grainy. A roasted malt character
+        which is caramel-like and chocolate-like should be evident - smooth and not
+        bitter. Coffee-like roasted barley and roasted malt aromas (chocolate and
+        nut-like) are prominent. Color is dark brown to black. Bitterness is moderate,
+        not high. Hop flavor and aroma are optional but should not overpower the overall
+        balance if present. This is a medium- to full- bodied beer, with minimal fruity
+        esters. Diacetyl should be absent or at extremely low levels. Original gravity
+        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
+        20:06:45"},{"id":22,"categoryId":2,"category":{"id":2,"name":"Irish Origin
+        Ales","createDate":"2012-03-21 20:06:45"},"name":"Irish-Style Red Ale","description":"Irish-style
+        red ales range from light red-amber-copper to light brown in color. These
+        ales have a medium hop bitterness and flavor. They often don''t have hop aroma.
+        Irish-style red ales have low to medium candy-like caramel malt sweetness
+        and may have a balanced subtle degree of roast barley or roast malt character
+        and complexity.  Irish-style Red Ales have a medium body. The style may have
+        low levels of fruity-ester flavor and aroma. Diacetyl should be absent or
+        at very low levels. Chill haze is allowable at cold temperatures. Slight yeast
+        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
+        20:06:45"},{"id":23,"categoryId":2,"category":{"id":2,"name":"Irish Origin
+        Ales","createDate":"2012-03-21 20:06:45"},"name":"Classic Irish-Style Dry
+        Stout","description":"Dry stouts have an initial malt and light caramel flavor
+        profile with a distinctive dry-roasted bitterness in the finish. Dry stouts
+        achieve a dry-roasted character through the use of roasted barley. The emphasis
+        of coffee-like roasted barley and a moderate degree of roasted malt aromas
+        define much of the character. Some slight acidity may be perceived but is
+        not necessary. European hop aroma and flavor should be low or not perceived.
+        Dry stouts have medium-light to medium body. Fruity esters are minimal and
+        overshadowed by malt, high hop bitterness, and roasted barley character. Diacetyl
+        (butterscotch) should be very low or not perceived. Head retention and rich
+        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
+        20:06:45"},{"id":24,"categoryId":2,"category":{"id":2,"name":"Irish Origin
+        Ales","createDate":"2012-03-21 20:06:45"},"name":"Foreign (Export)-Style Stout","description":"As
+        with classic dry stouts, foreign-style stouts have an initial malt sweetness
+        and caramel flavor with a distinctive dry-roasted bitterness in the finish.
+        Coffee-like roasted barley and roasted malt aromas are prominent. Some slight
+        acidity is permissible and a medium- to full-bodied mouthfeel is appropriate.
+        Bitterness may be high but the perception is often compromised by malt sweetness.
+        Hop aroma and flavor should not be perceived. The perception of fruity esters
+        is low. Diacetyl (butterscotch) should be negligible or not perceived. Head
+        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
+        20:06:45"},{"id":25,"categoryId":3,"category":{"id":3,"name":"North American
+        Origin Ales","createDate":"2012-03-21 20:06:45"},"name":"American-Style Pale
+        Ale","description":"American pale ales range from deep golden to copper in
+        color. The style is characterized by fruity, floral and citrus-like American-variety
+        hop character producing medium to medium-high hop bitterness, flavor, and
+        aroma. Note that the \"traditional\" style of this beer has its origins with
+        certain floral, fruity, citrus-like, piney, resinous, or sulfur-like American
+        hop varietals. One or more of these hop characters is the perceived end, but
+        the perceived hop characters may be a result of the skillful use of hops of
+        other national origins. American pale ales have medium body and low to medium
+        maltiness. Low caramel character is allowable. Fruity-ester flavor and aroma
+        should be moderate to strong. Diacetyl should be absent or present at very
+        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
+        20:06:45"},{"id":26,"categoryId":3,"category":{"id":3,"name":"North American
+        Origin Ales","createDate":"2012-03-21 20:06:45"},"name":"Fresh Hop Ale","description":"Fresh
+        hop ales are hopped exclusively with fresh and undried (\"wet\") hops. This
+        ale should have characters similar to the style to which it is brewed with
+        the added nuances of green, almost chlorophyll-like character with fresh,
+        new beers. These beers may be aged and enjoyed after the initial \"fresh-hop\"
+        character diminishes. Unique character from \"aged\" fresh hop beers may emerge,
+        but they have yet to be identified and discussed. Brewers may provide information
+        indicating style of beer.","createDate":"2012-03-21 20:06:45"},{"id":27,"categoryId":3,"category":{"id":3,"name":"North
+        American Origin Ales","createDate":"2012-03-21 20:06:45"},"name":"Pale American-Belgo-Style
+        Ale","description":"These beers must portray the unique characters imparted
+        by yeasts typically used in fruity and big Belgian-Style ales - These beers
+        are not traditional Belgian styles which are already defined. They are unique
+        beers unto themselves. Notes of banana, berry, apple, sometimes coriander
+        spice-like and\/or smoky-phenolic characters should be portrayed with balance
+        of hops and malt character when fermented with such yeast. Hop aroma, flavor
+        and bitterness not usually found in the base style, can be medium to very
+        high and must show the characters of American hop varieties. Color falls in
+        the blonde to amber range. Esters should be at medium to high levels. Diacetyl
+        should not be evident. Chill haze may be evident. Sulfur-like yeast character
+        should be absent.. No Brettanomyces character should be present. An ale which
+        exhibits Brettanomyces character would be classified as \"American-style Brett
+        Ale.\" A statement by the brewer that could include information such as style
+        being elaborated upon, and other information about the entry with regard to
+        flavor, aroma or appearance, is essential for fair assessment in competitions.
+        Beers with Brettanomyces may be subcategorized under this category.","srmMin":"5","createDate":"2012-03-21
+        20:06:45"},{"id":28,"categoryId":3,"category":{"id":3,"name":"North American
+        Origin Ales","createDate":"2012-03-21 20:06:45"},"name":"Dark American-Belgo-Style
+        Ale","description":"These beers must portray the unique characters imparted
+        by yeasts typically used in fruity and big Belgian-Style ales - These beers
+        are not traditional Belgian styles which are already defined. They are unique
+        beers unto themselves. Notes of banana, berry, apple, sometimes coriander
+        spice-like and\/or smoky-phenolic characters should be portrayed with balance
+        of hops and malt character when fermented with such yeast. Hop aroma, flavor
+        and bitterness not usually found in the base style, can be medium to very
+        high and must show the characters of American hop varieties. Dark color falls
+        in the deep amber\/brown to black range. Roasted malts or barley may have
+        a range of character from subtle to robust, and should be reflected in the
+        overall character and balance of the beer. Esters should be at medium to high
+        levels. Diacetyl should not be evident. Chill haze may be evident. Sulfurlike
+        yeast character should be absent. No Brettanomyces character should be present.
+        An ale which exhibits Brettanomyces character would be classified as \"American-style
+        Brett Ale.\"A statement by the brewer that could include information such
+        as style being elaborated upon, and other information about the entry with
+        regard to flavor, aroma or appearance, is essential for fair assessment in
+        competitions. Beers with Brettanomyces may be subcategorized under this category","srmMin":"16","srmMax":"16","createDate":"2012-03-21
+        20:06:45"},{"id":29,"categoryId":3,"category":{"id":3,"name":"North American
+        Origin Ales","createDate":"2012-03-21 20:06:45"},"name":"American-Style Strong
+        Pale Ale","description":"American strong pale ales range from deep golden
+        to copper in color. The style is characterized by floral and citrus-like American-variety
+        hops used to produce high hop bitterness, flavor, and aroma. Note that floral,
+        fruity, citrus-like, piney, resinous, or sulfur-like American-variety hop
+        character is the perceived end, but may be a result of the skillful use of
+        hops of other national origins. American strong pale ales have medium body
+        and low to medium maltiness. Low caramel character is allowable. Fruityester
+        flavor and aroma should be moderate to strong. Diacetyl should be absent or
+        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
+        20:06:45"},{"id":30,"categoryId":3,"category":{"id":3,"name":"North American
+        Origin Ales","createDate":"2012-03-21 20:06:45"},"name":"American-Style India
+        Pale Ale","description":"American-style India pale ales are perceived to have
+        medium-high to intense hop bitterness, flavor and aroma with medium-high alcohol
+        content. The style is further characterized by floral, fruity, citrus-like,
+        piney, resinous, or sulfur-like American-variety hop character. Note that
+        one or more of these American-variety hop characters is the perceived end,
+        but the hop characters may be a result of the skillful use of hops of other
+        national origins. The use of water with high mineral content results in a
+        crisp, dry beer. This pale gold to deep copper-colored ale has a full, flowery
+        hop aroma and may have a strong hop flavor (in addition to the perception
+        of hop bitterness). India pale ales possess medium maltiness which contributes
+        to a medium body. Fruity-ester flavors and aromas are moderate to very strong.
+        Diacetyl can be absent or may be perceived at very low levels. Chill and\/or
+        hop haze is allowable at cold temperatures. (English and citrus-like American
+        hops are considered enough of a distinction justifying separate American-style
+        IPA and English-style IPA categories or subcategories. Hops of other origins
+        may be used for bitterness or approximating traditional American or English
+        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
+        20:06:45"},{"id":31,"categoryId":3,"category":{"id":3,"name":"North American
+        Origin Ales","createDate":"2012-03-21 20:06:45"},"name":"Imperial or Double
+        India Pale Ale","description":"Imperial or Double India Pale Ales have intense
+        hop bitterness, flavor and aroma. Alcohol content is medium-high to high and
+        notably evident. They range from deep golden to medium copper in color. The
+        style may use any variety of hops. Though the hop character is intense it''s
+        balanced with complex alcohol flavors, moderate to high fruity esters and
+        medium to high malt character. Hop character should be fresh and lively and
+        should not be harsh in quality. The use of large amounts of hops may cause
+        a degree of appropriate hop haze. Imperial or Double India Pale Ales have
+        medium-high to full body. Diacetyl should not be perceived. The intention
+        of this style of beer is to exhibit the fresh and bright character of hops.
+        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
+        20:06:45"},{"id":32,"categoryId":3,"category":{"id":3,"name":"North American
+        Origin Ales","createDate":"2012-03-21 20:06:45"},"name":"American-Style Amber\/Red
+        Ale","description":"American amber\/red ales range from light copper to light
+        brown in color. They are characterized by American-variety hops used to produce
+        the perception of medium hop bitterness, flavor, and medium aroma. Amber ales
+        have medium-high to high maltiness with medium to low caramel character. They
+        should have medium to medium-high body. The style may have low levels of fruityester
+        flavor and aroma. Diacetyl can be either absent or barely perceived at very
+        low levels. Chill haze is allowable at cold temperatures. Slight yeast haze
+        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
+        20:06:45"},{"id":33,"categoryId":3,"category":{"id":3,"name":"North American
+        Origin Ales","createDate":"2012-03-21 20:06:45"},"name":"Imperial or Double
+        Red Ale","description":"Imperial or Double Red Ales have intense hop bitterness,
+        flavor and aroma. Alcohol content is also very high and of notable character.
+        They range from deep amber to dark copper in color and may exhibit a small
+        amount of chill haze at cold temperatures The style may use any variety of
+        hops. Though the hop character is intense it''s balanced with complex alcohol
+        flavors, moderate to high fruity esters and medium to high caramel malt character.
+        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
+        20:06:46"},{"id":34,"categoryId":3,"category":{"id":3,"name":"North American
+        Origin Ales","createDate":"2012-03-21 20:06:45"},"name":"American-Style Barley
+        Wine Ale","description":"American style barley wines range from amber to deep
+        copper-garnet in color and have a full body and high residual malty sweetness.
+        Complexity of alcohols and fruity-ester characters are often high and counterbalanced
+        by assertive bitterness and extraordinary alcohol content. Hop aroma and flavor
+        are at medium to very high levels. American type hops are often used but not
+        necessary for this style. Very low levels of diacetyl may be acceptable. A
+        caramel and\/or toffee aroma and flavor are often part of the character. Characters
+        indicating oxidation, such as vinous (sometimes sherry-like) aromas and\/or
+        flavors, are not generally acceptable in American-style Barley Wine Ale, however
+        if a low level of age-induced oxidation character harmonizes and enhances
+        the overall experience this can be regarded favorably. Chill haze is allowable
+        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
+        20:06:46"},{"id":35,"categoryId":3,"category":{"id":3,"name":"North American
+        Origin Ales","createDate":"2012-03-21 20:06:45"},"name":"American-Style Wheat
+        Wine Ale","description":"American style wheat wines range from gold to deep
+        amber and are brewed with 50% or more wheat malt. They have full body and
+        high residual malty sweetness. Perception of bitterness is moderate to medium
+        -high. Fruity-ester characters are often high and counterbalanced by complexity
+        of alcohols and high alcohol content. Hop aroma and flavor are at low to medium
+        levels. Very low levels of diacetyl may be acceptable. Bready, wheat, honey-like
+        and\/or caramel aroma and flavor are often part of the character. Phenolic
+        yeast character, sulfur, and\/or sweet corn-like dimethylsulfide (DMS) should
+        not be present. Oxidized, stale and aged characters are not typical of this
+        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
+        20:06:46"},{"id":36,"categoryId":3,"category":{"id":3,"name":"North American
+        Origin Ales","createDate":"2012-03-21 20:06:45"},"name":"Golden or Blonde
+        Ale","description":"Golden or Blonde ales are straw to golden blonde in color.
+        They have a crisp, dry palate, light to medium body, and light malt sweetness.
+        Low to medium hop aroma may be present but does not dominate. Bitterness is
+        low to medium. Fruity esters may be perceived but do not predominate. Diacetyl
+        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
+        20:06:46"},{"id":37,"categoryId":3,"category":{"id":3,"name":"North American
+        Origin Ales","createDate":"2012-03-21 20:06:45"},"name":"American-Style Brown
+        Ale","description":"American brown ales range from deep copper to brown in
+        color. Roasted malt caramel-like and chocolate-like characters should be of
+        medium intensity in both flavor and aroma. American brown ales have evident
+        low to medium hop flavor and aroma, medium to high hop bitterness, and a medium
+        body. Estery and fruity-ester characters should be subdued. Diacetyl should
+        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
+        20:06:46"},{"id":38,"categoryId":3,"category":{"id":3,"name":"North American
+        Origin Ales","createDate":"2012-03-21 20:06:45"},"name":"Smoke Porter","description":"Smoke
+        porters are chestnut brown to black in color. They can exhibit a mild to assertive
+        smoke character in balance with other beer characters. Black malt character
+        can be perceived in some porters, while others may be absent of strong roast
+        character. Roast barley character should be absent. Medium to full malt sweetness,
+        caramel and chocolate are acceptable along with medium to medium-high hop
+        bitterness. These beers are usually medium to full bodied. Fruity esters are
+        acceptable. Hop flavor and aroma may vary from being negligible to medium
+        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
+        20:06:46"},{"id":39,"categoryId":3,"category":{"id":3,"name":"North American
+        Origin Ales","createDate":"2012-03-21 20:06:45"},"name":"American-Style Brett
+        Ale","description":"American Brett ales can be very light to black or take
+        on the color of added fruits or other ingredients. Wood- and barrel- aged
+        sour ales are classified elsewhere. The evolution of natural acidity develops
+        balanced complexity. Horsey, goaty, leathery, phenolic and light to moderate
+        and\/or fruity acidic character evolved from Brettanomyces organisms may be
+        evident, yet in balance with other character. Acidity may also be contributed
+        to by bacteria, but may or may not dominate.  Residual flavors that come from
+        liquids previously aged in a barrel such as bourbon or sherry should not be
+        present. Wood vessels may be used during the fermentation and aging process,
+        but wood-derived flavors such as vanillin must not be present. In darker versions,
+        roasted malt, caramel-like and chocolate-like characters should be subtle
+        in both flavor and aroma. American Brett ales may have evident full range
+        of hop aroma and hop bitterness with a full range of body. Estery and fruity-ester
+        characters are evident, sometimes moderate and sometimes intense, yet balanced.
+        Diacetyl and sweet corn-like dimethylsulfide (DMS) should not be perceived.
+        Chill haze, bacteria and yeast-induced haze are allowable at low to medium
+        levels at any temperature. Fruited American-Style Brett Ales will exhibit
+        fruit flavors in harmonious balance with other characters.","createDate":"2012-03-21
+        20:06:46"},{"id":40,"categoryId":3,"category":{"id":3,"name":"North American
+        Origin Ales","createDate":"2012-03-21 20:06:45"},"name":"American-Style Sour
+        Ale","description":"American sour ales can be very light to black or take
+        on the color of added fruits or other ingredients. There is no Brettanomyces
+        character in this style of beer. Wood- and barrel-aged sour ales are classified
+        elsewhere. If acidity is present it is usually in the form of lactic, acetic
+        and other organic acids naturally developed with acidified malt in the mash
+        or in fermentation by the use of various microorganisms including certain
+        bacteria and yeasts. Acidic character can be a complex balance of several
+        types of acid and characteristics of age. The evolution of natural acidity
+        develops balanced complexity. Residual flavors that come from liquids previously
+        aged in a barrel such as bourbon or sherry should not be present. Wood vessels
+        may be used during the fermentation and aging process, but wood-derived flavors
+        such as vanillin must not be present. In darker versions, roasted malt, caramel-like
+        and chocolate-like characters should be subtle in both flavor and aroma. American
+        sour may have evident full range of hop aroma and hop bitterness with a full
+        range of body. Estery and fruity-ester characters are evident, sometimes moderate
+        and sometimes intense, yet balanced. Diacetyl and sweet corn-like dimethylsulfide
+        (DMS) should not be perceived. Chill haze, bacteria and yeast-induced haze
+        are allowable at low to medium levels at any temperature. Fruited American-Style
+        Sour Ales will exhibit fruit flavors in harmonious balance with other characters.","createDate":"2012-03-21
+        20:06:46"},{"id":41,"categoryId":3,"category":{"id":3,"name":"North American
+        Origin Ales","createDate":"2012-03-21 20:06:45"},"name":"American-Style Black
+        Ale","description":"American-style Black Ales are very dark to black and perceived
+        to have medium high to high hop bitterness, flavor and aroma with medium-high
+        alcohol content, balanced with a medium body. Fruity, floral and herbal character
+        from hops of all origins may contribute character. The style is further characterized
+        by a balanced and moderate degree of caramel malt and dark roasted malt flavor
+        and aroma. High astringency and high degree of burnt roast malt character
+        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
+        20:06:46"},{"id":42,"categoryId":3,"category":{"id":3,"name":"North American
+        Origin Ales","createDate":"2012-03-21 20:06:45"},"name":"American-Style Stout","description":"Initial
+        low to medium malt sweetness with a degree of caramel, chocolate and\/or roasted
+        coffee flavor with a distinctive dryroasted bitterness in the finish. Coffee-like
+        roasted barley and roasted malt aromas are prominent. Some slight roasted
+        malt acidity is permissible and a medium- to full-bodied mouthfeel is appropriate.
+        Hop bitterness may be moderate to high. Hop aroma and flavor is moderate to
+        high, often with American citrus-type and\/or resiny hop character. The perception
+        of fruity esters is low. Roasted malt\/barley astringency may be low but not
+        excessive. Diacetyl (butterscotch) should be negligible or not perceived.
+        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
+        20:06:46"},{"id":43,"categoryId":3,"category":{"id":3,"name":"North American
+        Origin Ales","createDate":"2012-03-21 20:06:45"},"name":"American-Style Imperial
+        Stout","description":"Black in color, American-style imperial stouts typically
+        have a high alcohol content. Generally characterized as very robust. The extremely
+        rich malty flavor and aroma are balanced with assertive hopping and fruity-ester
+        characteristics. Bitterness should be moderately high to very high and balanced
+        with full sweet malt character. Roasted malt astringency and bitterness can
+        be moderately perceived but should not overwhelm the overall character. Hop
+        aroma is usually moderately-high to overwhelmingly hop-floral, -citrus or
+        -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
+        20:06:46"},{"id":44,"categoryId":3,"category":{"id":3,"name":"North American
+        Origin Ales","createDate":"2012-03-21 20:06:45"},"name":"Specialty Stouts","description":"See
+        British Origin American-Style Imperial Porter Imperial porters are very dark
+        brown to black in color. No roast barley or strong burnt\/astringent black
+        malt character should be perceived. Medium malt, caramel and cocoa-like sweetness
+        should be in harmony with medium-low to medium hop bitterness. This is a full
+        bodied beer. Ale-like fruity esters should be evident but not overpowering
+        and compliment malt derived sweetness and hop character. Hop flavor and aroma
+        may vary from being low to medium-high. Diacetyl (butterscotch) levels should
+        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
+        20:06:46"},{"id":45,"categoryId":4,"category":{"id":4,"name":"German Origin
+        Ales","createDate":"2012-03-21 20:06:46"},"name":"German-Style K\u00f6lsch
+        \/ K\u00f6ln-Style K\u00f6lsch","description":"K\u00f6lsch is warm fermented
+        and aged at cold temperatures (German ale or alt-style beer). K\u00f6lsch
+        is characterized by a golden to straw color and a slightly dry, subtly sweet
+        softness on the palate, yet crisp. Good, dense head retention is desirable.
+        Light pearapple-Riesling wine-like fruitiness may be apparent, but is not
+        necessary for this style. Caramel character should not be evident. The body
+        is light to medium-light. This beer has low hop flavor and aroma with medium
+        bitterness. Wheat can be used in brewing this beer. Ale yeast is used for
+        fermentation, though lager yeast is sometimes used in the bottle or final
+        cold conditioning process. Fruity esters should be minimally perceived, if
+        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
+        20:06:46"},{"id":46,"categoryId":4,"category":{"id":4,"name":"German Origin
+        Ales","createDate":"2012-03-21 20:06:46"},"name":"Berliner-Style Weisse (Wheat)","description":"This
+        is very pale in color and the lightest of all the German wheat beers. The
+        unique combination of yeast and lactic acid bacteria fermentation yields a
+        beer that is acidic, highly attenuated, and very light bodied. The carbonation
+        of a Berliner Weisse is high, and hop rates are very low. Clarity may be hazy
+        or cloudy from yeast or chill haze. Hop character should not be perceived.
+        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
+        20:06:46"},{"id":47,"categoryId":4,"category":{"id":4,"name":"German Origin
+        Ales","createDate":"2012-03-21 20:06:46"},"name":"Leipzig-Style Gose","description":"Traditional
+        examples of Gose are spontaneously fermented, similarly to Belgian-style gueuze\/lambic
+        beers, and should exhibit complexity of acidic, flavor and aroma contributed
+        by introduction of wild yeast and bacteria into the fermentation. A primary
+        difference between Belgian Gueuze and German Gose is that Gose is served at
+        a much younger age. Gose is typically pale gold to pale amber in color and
+        typically contains malted barley, unmalted wheat with some traditional varieties
+        containing oats. Hop character and malt flavors and aromas are negligible.
+        Lemony or other citrus-like qualities are often present in aroma and on the
+        palate. Some versions may have the spicy character of added coriander in aroma
+        and on the palate at low to medium levels. Salt (table salt) character is
+        also traditional in low amounts. Horsey, leathery, earthy aroma and flavors
+        contributed by Brettanomyces yeasts may be evident but have a very low profile,
+        as this beer is not excessively aged. Modern German Gose breweries typically
+        introduce only pure beer yeast strains for fermentation. Low to medium lactic
+        acid character is evident in all examples as sharp, refreshing sourness. Gose
+        is typically enjoyed fresh, carbonated, and cloudy\/hazy with yeast character,
+        and may have evidence of continued fermentation activity. Overall complexity
+        of flavors and aromas are sought while maintaining an ideal balance between
+        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
+        20:06:46"},{"id":48,"categoryId":4,"category":{"id":4,"name":"German Origin
+        Ales","createDate":"2012-03-21 20:06:46"},"name":"South German-Style Hefeweizen
+        \/ Hefeweissbier","description":"The aroma and flavor of a Weissbier with
+        yeast is decidedly fruity and phenolic. The phenolic characteristics are often
+        described as clove-, nutmeg-like, mildly smoke-like or even vanilla-like.
+        Banana-like esters should be present at low to medium-high levels. These beers
+        are made with at least 50 percent malted wheat, and hop rates are quite low.
+        Hop flavor and aroma are absent or present at very low levels. Weissbier is
+        well attenuated and very highly carbonated and a medium to full bodied beer.
+        The color is very pale to pale amber. Because yeast is present, the beer will
+        have yeast flavor and a characteristically fuller mouthfeel and may be appropriately
+        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
+        20:06:46"},{"id":49,"categoryId":4,"category":{"id":4,"name":"German Origin
+        Ales","createDate":"2012-03-21 20:06:46"},"name":"South German-Style Kristall
+        Weizen \/ Kristall Weissbier","description":"The aroma and flavor of a Weissbier
+        without yeast is very similar to Weissbier with yeast (Hefeweizen\/Hefeweissbier)
+        with the caveat that fruity and phenolic characters are not combined with
+        the yeasty flavor and fuller-bodied mouthfeel of yeast. The phenolic characteristics
+        are often described as clove- or nutmeg-like and can be smoky or even vanilla-like.
+        Banana-like esters are often present. These beers are made with at least 50
+        percent malted wheat, and hop rates are quite low. Hop flavor and aroma are
+        absent. Weissbier is well attenuated and very highly carbonated, yet its relatively
+        high starting gravity and alcohol content make it a medium- to full-bodied
+        beer. The color is very pale to deep golden. Because the beer has been filtered,
+        yeast is not present. The beer will have no flavor of yeast and a cleaner,
+        drier mouthfeel. The beer should be clear with no chill haze present. 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
+        20:06:46","updateDate":"2012-07-06 18:07:22"},{"id":50,"categoryId":4,"category":{"id":4,"name":"German
+        Origin Ales","createDate":"2012-03-21 20:06:46"},"name":"German-Style Leichtes
+        Weizen \/ Weissbier","description":"The German word leicht means light, and
+        as such these beers are light versions of Hefeweizen. Leicht Weissbier is
+        top fermented and cloudy like Hefeweizen. The phenolic and estery aromas and
+        flavors typical of Weissbiers are more subdued in Leichtes Weizen. Hop flavor
+        and aroma are normally absent. The overall flavor profile is less complex
+        than Hefeweizen due to decreased alcohol content. There is less yeasty flavor
+        present. Leichtes Weissbier has diminished mouth feel relative to Hefeweizen,
+        and is a low-bodied beer. No diacetyl should be perceived. The beer may have
+        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
+        20:06:46"},{"id":51,"categoryId":4,"category":{"id":4,"name":"German Origin
+        Ales","createDate":"2012-03-21 20:06:46"},"name":"South German-Style Bernsteinfarbenes
+        Weizen \/ Weissbier","description":"The German word Bernsteinfarben means
+        amber colored, and as such, a Bernsteinfarbenes Weizen is dark yellow to amber
+        in color. This beer style is characterized by a distinct sweet maltiness and
+        caramel or bready character from the use of medium colored malts. Estery and
+        phenolic elements of this Weissbier should be evident but subdued. Bernsteinfarbenes
+        Weissbier is well attenuated and very highly carbonated, and hop bitterness
+        is low. Hop flavor and aroma are absent. The percentage of wheat malt is at
+        least 50 percent. If this is served with yeast, the beer may be appropriately
+        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
+        20:06:46"},{"id":52,"categoryId":4,"category":{"id":4,"name":"German Origin
+        Ales","createDate":"2012-03-21 20:06:46"},"name":"South German-Style Dunkel
+        Weizen \/ Dunkel Weissbier","description":"This beer style is characterized
+        by a distinct sweet maltiness and a chocolate-like character from roasted
+        malt. Estery and phenolic elements of this Weissbier should be evident but
+        subdued. Color can range from copper-brown to dark brown. Dunkel Weissbier
+        is well attenuated and very highly carbonated, and hop bitterness is low.
+        Hop flavor and aroma are absent. Usually dark barley malts are used in conjunction
+        with dark cara or color malts, and the percentage of wheat malt is at least
+        50 percent. If this is served with yeast, the beer may be appropriately very
+        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
+        20:06:46"},{"id":53,"categoryId":4,"category":{"id":4,"name":"German Origin
+        Ales","createDate":"2012-03-21 20:06:46"},"name":"South German-Style Weizenbock
+        \/ Weissbock","description":"This style can be either pale or dark (golden
+        to dark brown in color) and has a high starting gravity and alcohol content.
+        The malty sweetness of a Weizenbock is balanced with a clove-like phenolic
+        and fruity-estery banana element to produce a wellrounded aroma and flavor.
+        As is true with all German wheat beers, hop bitterness is low and carbonation
+        is high. Hop flavor and aroma are absent. It has a medium to full body. If
+        dark, a mild roast malt character should emerge in flavor and to a lesser
+        degree in the aroma. If this is served with yeast the beer may be appropriately
+        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
+        20:06:46"},{"id":54,"categoryId":4,"category":{"id":4,"name":"German Origin
+        Ales","createDate":"2012-03-21 20:06:46"},"name":"Bamberg-Style Weiss (Smoke)
+        Rauchbier (Dunkel or Helles)","description":"Bamberg-style Weiss Rauchbier
+        should have smoky characters that range from detectable to prevalent in the
+        aroma and flavor. Smoke character is not harshly phenolic, but rather very
+        smooth, almost rendering a perception of mild sweetness to this style of beer.
+        The aroma and flavor of a Weissbier with yeast is decidedly fruity and phenolic.
+        The phenolic characteristics are often described as clove- or nutmeg-like
+        and can be smoky or even vanilla-like. Banana-like esters are often present.
+        These beers are made with at least 50 percent malted wheat, and hop rates
+        are quite low. Hop flavor and aroma are absent. Weissbier is well attenuated
+        and very highly carbonated and a medium- to full-bodied beer. The color is
+        very pale to very dark amber. Darker (dunkel) styles should have a detectable
+        degree of roast malt in the balance without being robust in overall character.
+        Because yeast is present, the beer will have yeast flavor and a characteristically
+        fuller mouthfeel and may be appropriately very cloudy. No diacetyl should
+        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
+        20:06:46"},{"id":55,"categoryId":4,"category":{"id":4,"name":"German Origin
+        Ales","createDate":"2012-03-21 20:06:46"},"name":"German-Style Brown Ale \/
+        D\u00fcsseldorf-Style Altbier","description":"Copper to brown in color, this
+        German ale may be highly hopped and intensely bitter (although the 25 to 35
+        IBU range is more normal for the majority of Altbiers from D\u00fcsseldorf)
+        and has a medium body and malty flavor. A variety of malts, including wheat,
+        may be used. Hop character may be low to medium in the flavor and aroma. The
+        overall impression is clean, crisp, and flavorful often with a dry finish.
+        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
+        20:06:46"},{"id":56,"categoryId":4,"category":{"id":4,"name":"German Origin
+        Ales","createDate":"2012-03-21 20:06:46"},"name":"Kellerbier (Cellar beer)
+        or Zwickelbier - Ale","description":"These beers are unfiltered German-style
+        Altbier and K\u00f6lsch. They are packaged and\/or served intentionally with
+        low to moderate amounts of yeast. Products may be filtered and again dosed
+        with yeast in the package, manifesting themselves as bottle conditioned beers
+        or unfiltered beer with yeast present. They will most likely not be clear,
+        and may appear slightly hazy to moderately cloudy. Yeast character, flavor
+        and aroma are desirable, yet should be low to medium but not overpowering
+        the balance and character of malt and hops. Low to moderately low levels of
+        yeast-generated sulfur containing compounds should be apparent in aroma and
+        flavor, and low levels of acetaldehyde or other volatiles normally removed
+        during fermentation may or may not be apparent. The sulfur and acetaldehyde
+        characters should contribute positively to the beer drinking experience. Head
+        retention may not be optimal. The brewer must indicate the classic style on
+        which the entry is based to allow for accurate judging. Beer entries not accompanied
+        by this information will be at a disadvantage during evaluation.","createDate":"2012-03-21
+        20:06:46"},{"id":57,"categoryId":5,"category":{"id":5,"name":"Belgian And
+        French Origin Ales","createDate":"2012-03-21 20:06:46"},"name":"Belgian-Style
+        Flanders Oud Bruin or Oud Red Ales","description":"This light- to medium-bodied
+        deep copper to brown ale is characterized by a slight to strong lactic sourness,
+        and with \"Reds\" sometimes a balanced degree of acetic acid. Brettanomyces
+        produced flavors and aromas are not part of character. A fruity-estery character
+        which is often cherry-like is apparent with no hop flavor or aroma. Flanders
+        brown ales have low to medium bitterness and a cocoa-like character from roast
+        malt. Roasted malt character in aroma and flavor is acceptable at low levels.
+        A very low degree of malt sweetness may be present and in balance with the
+        acidity produced by Lactobacillus activity. Oak-like or woody characters may
+        be pleasantly integrated into overall palate. Chill haze is acceptable at
+        low serving temperatures. Some versions may be more highly carbonated and,
+        when bottle conditioned, may appear cloudy (yeast) when served. These final
+        beers are often blended old with new before packaging in order to create the
+        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
+        20:06:46"},{"id":58,"categoryId":5,"category":{"id":5,"name":"Belgian And
+        French Origin Ales","createDate":"2012-03-21 20:06:46"},"name":"Belgian-Style
+        Dubbel","description":"This medium-bodied, red to dark brown colored ale has
+        a malty sweetness and chocolate-like caramel aroma. A light hop flavor and\/or
+        aroma is acceptable. Dubbels are also characterized by low-medium to medium
+        bitterness. No diacetyl is acceptable. Yeastgenerated fruity esters (especially
+        banana) are appropriate at low levels. Head retention is dense and mousse-like.
+        Chill haze is acceptable at low serving temperatures. Often bottle conditioned
+        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
+        20:06:46"},{"id":59,"categoryId":5,"category":{"id":5,"name":"Belgian And
+        French Origin Ales","createDate":"2012-03-21 20:06:46"},"name":"Belgian-Style
+        Tripel","description":"Tripels are often characterized by a complex, sometimes
+        mild spicy character. Clove-like phenolic flavor and aroma may be evident
+        at extremely low levels. Yeast-generated  fruity esters, including banana,
+        are also common, but not necessary. These pale\/light-colored ales may finish
+        sweet, though any sweet finish should be light. The beer is characteristically
+        medium and clean in body with an equalizing hop\/malt balance and a perception
+        of medium to medium high hop bitterness. Traditional Belgian Tripels are often
+        well attenuated. Brewing sugar may be used to lighten the perception of body.
+        Its sweetness will come from very pale malts. There should not be character
+        from any roasted or dark malts. Low hop flavor is acceptable. Alcohol strength
+        and flavor should be perceived as evident. Head retention is dense and mousse-like.
+        Chill haze is acceptable at low serving temperatures. Traditional Tripels
+        are bottle conditioned, may exhibit slight yeast haze but the yeast should
+        not be intentionally roused. Oxidative character if evident in aged Tripels
+        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
+        20:06:46"},{"id":60,"categoryId":5,"category":{"id":5,"name":"Belgian And
+        French Origin Ales","createDate":"2012-03-21 20:06:46"},"name":"Belgian-Style
+        Quadrupel","description":"Quadrupels or \"Quads\" are characterized by the
+        immense presence of alcohol and balanced flavor, bitterness and aromas. Its
+        color is deep amber to rich chestnut\/garnet brown. Often characterized by
+        a mousse-like dense, sometimes amber head will top off a properly poured and
+        served quad. Complex fruity aroma and flavor emerge reminiscent of raisins,
+        dates, figs, grapes, plums often accompanied with a hint of winy character.
+        Caramel, dark sugar and malty sweet flavors and aromas can be intense, not
+        cloying, while complementing fruitiness. Though well attenuated it usually
+        has a full, creamy body. Hop characters do not dominate; low to low-medium
+        bitterness is perceived. Perception of alcohol can be extreme. Clove-like
+        phenolic flavor and aroma should not be evident. Chill haze is acceptable
+        at low serving temperatures. Diacetyl and DMS should not be perceived. Well
+        balanced with savoring\/sipping drinkability. Oxidative character if evident
+        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
+        20:06:46"},{"id":61,"categoryId":5,"category":{"id":5,"name":"Belgian And
+        French Origin Ales","createDate":"2012-03-21 20:06:46"},"name":"Belgian-Style
+        Blonde Ale","description":"Belgian-style blond ales are characterized by low
+        yet evident hop bitterness, flavor, and sometimes aroma. Light to medium body
+        and low malt aroma with a sweet, spiced and a low to medium fruity-ester character
+        orchestrated in flavor and aroma. Sugar may be used to lighten perceived body.
+        They are blonde to golden in color. Noble-type hops are commonly used. Low
+        levels of phenolic spiciness from yeast byproducts may be perceived. Diacetyl
+        should not be perceived. Acidic character should not be present. Chill haze
+        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
+        20:06:46"},{"id":62,"categoryId":5,"category":{"id":5,"name":"Belgian And
+        French Origin Ales","createDate":"2012-03-21 20:06:46"},"name":"Belgian-Style
+        Pale Ale","description":"Belgian-style pale ales are characterized by low
+        but noticeable hop bitterness, flavor, and aroma. Light to medium body and
+        low malt aroma are typical. They are light amber to deep amber in color. Noble-type
+        hops are commonly used. Low to medium fruity esters are evident in aroma and
+        flavor. Low levels of phenolic spiciness from yeast byproducts may be perceived.
+        Low caramel or toasted malt flavor is okay. Diacetyl should not be perceived.
+        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
+        20:06:46"},{"id":63,"categoryId":5,"category":{"id":5,"name":"Belgian And
+        French Origin Ales","createDate":"2012-03-21 20:06:46"},"name":"Belgian-Style
+        Pale Strong Ale","description":"Belgian pale strong ales are pale to golden
+        in color with relatively light body for a beer of its alcoholic strength.
+        Often brewed with light colored Belgian \"candy\" sugar, these beers are well
+        attenuated. The perception of hop bitterness is medium-low to medium -high,
+        with hop flavor and aroma also in this range. These beers are highly attenuated
+        and have a perceptively deceiving high alcoholic character-being light to
+        medium bodied rather than full bodied. The intensity of malt character should
+        be low to medium, often surviving along with a complex fruitiness. Very little
+        or no diacetyl is perceived. Herbs and spices are sometimes used to delicately
+        flavor these strong ales. Low levels of phenolic spiciness from yeast byproducts
+        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
+        20:06:46"},{"id":64,"categoryId":5,"category":{"id":5,"name":"Belgian And
+        French Origin Ales","createDate":"2012-03-21 20:06:46"},"name":"Belgian-Style
+        Dark Strong Ale","description":"Belgian dark strong ales are amber to dark
+        brown in color. Often, though not always, brewed with dark Belgian \"candy\"
+        sugar, these beers can be well attenuated, ranging from medium to full-bodied.
+        The perception of hop bitterness is low to medium, with hop flavor and aroma
+        also in this range. Fruity complexity along with the soft flavors of roasted
+        malts add distinct character. The alcohol strength of these beers can often
+        be deceiving to the senses. The intensity of malt character can be rich, creamy,
+        and sweet with intensities ranging from medium to high. Very little or no
+        diacetyl is perceived. Herbs and spices are sometimes used to delicately flavor
+        these strong ales. Low levels of phenolic spiciness from yeast byproducts
+        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
+        20:06:46"},{"id":65,"categoryId":5,"category":{"id":5,"name":"Belgian And
+        French Origin Ales","createDate":"2012-03-21 20:06:46"},"name":"Belgian-Style
+        White (or Wit) \/ Belgian-Style Wheat","description":"Belgian white ales are
+        very pale in color and are brewed using unmalted wheat and malted barley and
+        are spiced with coriander and orange peel. Coriander and light orange peel
+        aroma should be perceived as such or as an unidentified spiciness. Phenolic
+        spiciness and yeast flavors may be evident at mild levels. These beers are
+        traditionally bottle conditioned and served cloudy. An unfiltered starch and
+        yeast haze should be part of the appearance. The low to medium body should
+        have some degree of creaminess from wheat starch. The style is further characterized
+        by the use of noble-type hops to achieve low hop bitterness and little to
+        no apparent hop flavor. This beer has no diacetyl and a low to medium fruity-ester
+        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
+        20:06:46"},{"id":66,"categoryId":5,"category":{"id":5,"name":"Belgian And
+        French Origin Ales","createDate":"2012-03-21 20:06:46"},"name":"Belgian-Style
+        Lambic","description":"Unblended, naturally and spontaneously fermented lambic
+        is intensely estery, sour, and sometimes, but not necessarily, acetic flavored.
+        Low in carbon dioxide, these hazy beers are brewed with unmalted wheat and
+        malted barley. Sweet malt characters are not perceived. They are very low
+        in hop bitterness. Cloudiness is acceptable. These beers are quite dry and
+        light bodied. Characteristic horsey, goaty, leathery and phenolic character
+        evolved from Brettanomyces yeast is often present at moderate levels. Versions
+        of this beer made outside of the Brussels area of Belgium cannot be true lambics.
+        These versions are said to be \"lambicstyle\" and may be made to resemble
+        many of the beers of true origin. Vanillin and other wood-derived flavors
+        should not be evident. Historically, traditional lambic is dry and completely
+        attenuated, exhibiting no residual sweetness either from malt, sugar or artificial
+        sweeteners. Sweet versions may be created through addition of sugars or artificial
+        sweeteners. Competition organizers may choose to subcategorize this style
+        into A) Traditional and B) Sweet. Artificial sweeteners are sometimes used
+        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
+        20:06:46"},{"id":67,"categoryId":5,"category":{"id":5,"name":"Belgian And
+        French Origin Ales","createDate":"2012-03-21 20:06:46"},"name":"Belgian-Style
+        Gueuze Lambic","description":"Old lambic is blended with newly fermenting
+        young lambic to create this special style of lambic. Gueuze is always referrmented
+        in the bottle. These unflavored blended and secondary fermented lambic beers
+        may be very dry or mildly sweet and are characterized by intense fruity-estery,
+        sour, and acidic aromas and flavors. These pale beers are brewed with unmalted
+        wheat, malted barley, and stale, aged hops. Sweet malt characters are not
+        perceived. They are very low in hop bitterness. Diacetyl should be absent.
+        Characteristic horsey, goaty, leathery and phenolic character evolved from
+        Brettanomyces yeast is often present at moderate levels. Cloudiness is acceptable.
+        These beers are quite dry and light bodied. Vanillin and other wood-derived
+        flavors should not be evident. Versions of this beer made outside of the Brussels
+        area of Belgium cannot be true lambics. These versions are said to be \"lambic-style\"
+        and may be made to resemble many of the beers of true origin. Historically,
+        traditional gueuze lambics are dry and completely attenuated, exhibiting no
+        residual sweetness either from malt, sugar or artificial sweeteners. Some
+        versions often have a degree of sweetness, contributed by sugars or artificial
+        sweeteners. Competition organizers may choose to subcategorize this style
+        into A) Traditional and B) Sweet.  Artificial sweeteners are sometimes used
+        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
+        20:06:46"},{"id":68,"categoryId":5,"category":{"id":5,"name":"Belgian And
+        French Origin Ales","createDate":"2012-03-21 20:06:46"},"name":"Belgian-Style
+        Fruit Lambic","description":"These beers, also known by the names framboise,
+        kriek, peche, cassis, etc., are characterized by fruit flavors and aromas.
+        The color reflects the choice of fruit. Sourness is an important part of the
+        flavor profile, though sweetness may compromise the intensity. These flavored
+        lambic beers may be very dry or mildly sweet and range from a dry to a full-bodied
+        mouthfeel. Characteristic horsey, goaty, leathery and phenolic character evolved
+        from Brettanomyces yeast is often present at moderate levels. Vanillin and
+        other woody flavors should not be evident. Versions of this beer made outside
+        of the Brussels area of Belgium cannot be true lambics. These versions are
+        said to be \"lambic-style\" and may be made to resemble many of the beers
+        of true origin. Historically, traditional lambics are dry and completely attenuated,
+        exhibiting no residual sweetness either from malt, sugar, fruit or artificial
+        sweeteners. Some versions often have a degree of sweetness, contributed by
+        fruit sugars, other sugars or artificial sweeteners. Competition organizers
+        may choose to subcategorize this style into A) Traditional and B) Sweet.  Artificial
+        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
+        20:06:46"},{"id":69,"categoryId":5,"category":{"id":5,"name":"Belgian And
+        French Origin Ales","createDate":"2012-03-21 20:06:46"},"name":"Belgian-Style
+        Table Beer","description":"These ales and lagers are very low in alcohol and
+        historically in Belgium enjoyed with meals by both adults and children. Pale
+        to very dark brown in color. Additions of caramel coloring are sometimes employed
+        to adjust color. They are light bodied with relatively low carbonation with
+        limited aftertaste. The mouth feel is light to moderate, though higher than
+        one might anticipate, usually because of unfermented sugars\/malt sugars.
+        Malted barley, wheat and rye may be used as well as unmalted wheat, rye, oats
+        and corn. A mild malt character could be evident. Aroma\/Flavor hops are most
+        commonly used to employ a flavor balance that is only low in bitterness. Traditional
+        versions do not use artificial sweeteners nor are they excessively sweet.
+        More modern versions of this beer incorporate sweeteners such as sugar and
+        saccharine added post fermentation to sweeten the palate and add to a perception
+        of smoothness. Spices (such as orange and lemon peel, as well as coriander)
+        may be added in barely perceptible amounts, but this is not common. Diacetyl
+        should not be perceived. Competition directors may choose to break out subcategories
+        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
+        20:06:46"},{"id":70,"categoryId":5,"category":{"id":5,"name":"Belgian And
+        French Origin Ales","createDate":"2012-03-21 20:06:46"},"name":"Other Belgian-Style
+        Ales","description":"Recognizing the uniqueness and traditions of several
+        other styles of Belgian Ales, the beers entered in this category will be assessed
+        on the merits that they do not fit existing style guidelines and information
+        that the brewer provides explaining the history and tradition of the style.
+        Balance of character is a key component when assessing these beers. Barrel
+        or wood-aged entries in competitions may be directed to other categories by
+        competition director. In competitions the brewer must provide the historical
+        or regional tradition of the style, or his interpretation of the style, in
+        order to be assessed properly by the judges.","createDate":"2012-03-21 20:06:46"},{"id":71,"categoryId":5,"category":{"id":5,"name":"Belgian
+        And French Origin Ales","createDate":"2012-03-21 20:06:46"},"name":"French-Style
+        Bi\u00e8re de Garde","description":"Beers in this category are golden to deep
+        copper or light brown in color. They are light to medium in body. This style
+        of beer is characterized by a toasted malt aroma, slight malt sweetness in
+        flavor, and low to medium hop bitterness. Noble-type hop aromas and flavors
+        should be low to medium. Fruity esters can be light to medium in intensity.
+        Flavor of alcohol is evident. Earthy, cellarlike, musty aromas are okay. Diacetyl
+        should not be perceived but chill haze is okay. Often bottle conditioned with
+        some yeast character. French-Style Bi\u00e9re de Garde may have Brettanomyces
+        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
+        20:06:46"},{"id":72,"categoryId":5,"category":{"id":5,"name":"Belgian And
+        French Origin Ales","createDate":"2012-03-21 20:06:46"},"name":"French & Belgian-Style
+        Saison","description":"Beers in this category are golden to deep amber in
+        color. There may be quite a variety of characters within this style. Generally:
+        They are light to medium in body. Malt aroma is low to medium-low. Esters
+        are medium to high in  aroma, while, complex alcohols, herbs, spices, low
+        Brettanomyces character and even clove and smoke-like phenolics may or may
+        not be evident in the overall balanced beer. Hop aroma and flavor may be at
+        low to medium levels. Malt flavor is low but provides foundation for the overall
+        balance. Hop bitterness is moderate to moderately assertive. Herb and\/or
+        spice flavors, including black pepper-like notes, may or may not be evident.
+        Fruitiness from fermentation is generally in character. A balanced small amount
+        of sour or acidic flavors is acceptable when in balance with other components.
+        Earthy, cellar-like, musty aromas are okay. Diacetyl should not be perceived.
+        Chill or slight yeast haze is okay. Often bottle conditioned with some yeast
+        character and high carbonation. French & Belgian-Style Saison may have Brettanomyces
+        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
+        20:06:46"},{"id":73,"categoryId":6,"category":{"id":6,"name":"International
+        Ale Styles","createDate":"2012-03-21 20:06:46"},"name":"International-Style
+        Pale Ale","description":"International-style pale ales range from deep golden
+        to copper in color. The style is characterized by wide range of hop characters
+        unlike fruity, floral and citrus-like American-variety hop character and unlike
+        earthy, herbal English-variety hop character. Moderate to high hop bitterness,
+        flavor, and aroma is evident. International pale ales have medium body and
+        low to medium maltiness. Low caramel character is allowable. Fruity-ester
+        flavor and aroma should be moderate to strong. Diacetyl should be absent or
+        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
+        20:06:46"},{"id":74,"categoryId":6,"category":{"id":6,"name":"International
+        Ale Styles","createDate":"2012-03-21 20:06:46"},"name":"Australasian-Style
+        Pale Ale","description":"This style is a mild, pale, light-bodied ale with
+        a color varying from light to amber. Hop bitterness and flavor range from
+        very low to low. Hop aroma is often absent. A fruity or estery aroma should
+        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
+        20:06:46"},{"id":75,"categoryId":7,"category":{"id":7,"name":"European-germanic
+        Lager","createDate":"2012-03-21 20:06:46"},"name":"German-Style Pilsener","description":"A
+        classic German Pilsener is very light straw or golden in color and well hopped.
+        Perception of hop bitterness is medium to high. Noble-type hop aroma and flavor
+        are moderate and quite obvious. It is a well-attenuated, medium-light bodied
+        beer, but a malty residual sweetness can be perceived in aroma and flavor.
+        Very low levels of sweet corn-like dimethylsulfide (DMS) character are below
+        most beer drinkers'' taste thresholds and are usually not detectable except
+        to the trained or sensitive palate. Other fermentation or hop related sulfur
+        compounds, when perceived at low levels, may be characteristic of this style.
+        Fruity esters and diacetyl should not be perceived. There should be no chill
+        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
+        20:06:46"},{"id":76,"categoryId":7,"category":{"id":7,"name":"European-germanic
+        Lager","createDate":"2012-03-21 20:06:46"},"name":"Bohemian-Style Pilsener","description":"Traditional
+        Bohemian Pilseners are medium bodied, and they can be as dark as a light amber
+        color. This style balances moderate bitterness and noble-type hop aroma and
+        flavor with a malty, slightly sweet, medium body. Extremely low levels of
+        diacetyl and low levels of sweet corn-like dimethylsulfide (DMS) character,
+        if perceived, are characteristic of this style and both may accent malt aroma.
+        A toasted-, biscuit-like, bready malt character along with low levels of sulfur
+        compounds may be evident. There should be no chill haze. Its head should be
+        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
+        20:06:46"},{"id":77,"categoryId":7,"category":{"id":7,"name":"European-germanic
+        Lager","createDate":"2012-03-21 20:06:46"},"name":"European Low-Alcohol Lager
+        \/ German Leicht(bier)","description":"These beers are very light in body
+        and color. Malt sweetness is perceived at low to medium levels, while hop
+        bitterness character is perceived at medium levels. Hop flavor and aroma may
+        be low to medium. These beers should be clean with no perceived fruity esters
+        or diacetyl. Very low levels of sulfur related compounds acceptable. Chill
+        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
+        20:06:46"},{"id":78,"categoryId":7,"category":{"id":7,"name":"European-germanic
+        Lager","createDate":"2012-03-21 20:06:46"},"name":"M\u00fcnchner (Munich)-Style
+        Helles","description":"This beer should be perceived as having low bitterness.
+        It is a medium-bodied, malt-emphasized beer with malt character often balanced
+        with low levels of yeast produced sulfur compounds (character). Certain renditions
+        of this beer style have  a perceivable level of hop flavor (note: hop flavor
+        does not imply hop bitterness) and character but it is essentially balanced
+        with malt character to retain its style identity. Malt character is sometimes
+        bread-like yet always reminiscent of freshly and very lightly toasted malted
+        barley. There should not be any caramel character. Color is light straw to
+        golden. Fruity esters and diacetyl should not be perceived. There should be
+        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
+        20:06:46"},{"id":79,"categoryId":7,"category":{"id":7,"name":"European-germanic
+        Lager","createDate":"2012-03-21 20:06:46"},"name":"Dortmunder \/ European-Style
+        Export","description":"Dortmunder has medium hop bitterness. Hop flavor and
+        aroma from noble hops are perceptible but low. Sweet malt flavor can be low
+        and should not be caramel-like. The color of this style is straw to deep golden.
+        The body will be medium bodied. Fruity esters, chill haze, and diacetyl should
+        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
+        20:06:46"},{"id":80,"categoryId":7,"category":{"id":7,"name":"European-germanic
+        Lager","createDate":"2012-03-21 20:06:46"},"name":"Vienna-Style Lager","description":"Beers
+        in this category are reddish brown or copper colored. They are medium in body.
+        The beer is characterized by malty aroma and slight malt sweetness. The malt
+        aroma and flavor should have a notable degree of toasted and\/or slightly
+        roasted malt character. Hop bitterness is clean and crisp. Noble-type hop
+        aromas and flavors should be low or mild. Diacetyl, chill haze and ale-like
+        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
+        20:06:46"},{"id":81,"categoryId":7,"category":{"id":7,"name":"European-germanic
+        Lager","createDate":"2012-03-21 20:06:46"},"name":"German-Style M\u00e4rzen","description":"M\u00e4rzens
+        are characterized by a medium body and broad range of color. They can range
+        from golden to reddish orange. Sweet maltiness should dominate slightly over
+        a clean hop bitterness. Malt character should be light-toasted rather than
+        strongly caramel (though a low level of light caramel character is acceptable).
+        Bread or biscuit-like malt character is acceptable in aroma and flavor. Hop
+        aroma and flavor should be low but notable. Ale-like fruity esters should
+        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
+        20:06:46"},{"id":82,"categoryId":7,"category":{"id":7,"name":"European-germanic
+        Lager","createDate":"2012-03-21 20:06:46"},"name":"German-Style Oktoberfest
+        \/ Wiesen (Meadow)","description":"Today''s Oktoberfest beers are characterized
+        by a medium body and light, golden color. Sweet maltiness is mild with an
+        equalizing balance of clean, hop bitterness. Hop aroma and flavor should be
+        low but notable. Ale-like fruity esters should not be perceived. Diacetyl
+        and chill haze should not be perceived. Similar or equal to Dortmunder\/European-Style
+        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
+        20:06:46"},{"id":83,"categoryId":7,"category":{"id":7,"name":"European-germanic
+        Lager","createDate":"2012-03-21 20:06:46"},"name":"European-Style Dark \/
+        M\u00fcnchner Dunkel","description":"These light brown to dark brown beers
+        have a pronounced malty aroma and flavor that dominates over the clean, crisp,
+        moderate hop bitterness. This beer does not offer an overly sweet impression,
+        but rather a mild balance between malt sweetness, hop bitterness and light
+        to moderate mouthfeel. A classic M\u00fcnchner Dunkel should have chocolate-like,
+        roast malt, bread-like or biscuit-like aroma that comes from the use of Munich
+        dark malt. Chocolate or roast malts can be used, but the percentage used should
+        be minimal. Noble-type hop flavor and aroma should be low but perceptible.
+        Diacetyl should not be perceived. Ale-like fruity esters and chill haze should
+        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
+        20:06:46"},{"id":84,"categoryId":7,"category":{"id":7,"name":"European-germanic
+        Lager","createDate":"2012-03-21 20:06:46"},"name":"German-Style Schwarzbier","description":"These
+        very dark brown to black beers have a mild roasted malt character without
+        the associated bitterness. This is not a fullbodied beer, but rather a moderate
+        body gently enhances malt flavor and aroma with low to moderate levels of
+        sweetness. Hop bitterness is low to medium in character. Noble-type hop flavor
+        and aroma should be low but perceptible. There should be no fruity esters.
+        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
+        20:06:46"},{"id":85,"categoryId":7,"category":{"id":7,"name":"European-germanic
+        Lager","createDate":"2012-03-21 20:06:46"},"name":"Bamberg-Style M\u00e4rzen
+        Rauchbier","description":"Bamberg-style Rauchbier M\u00e4rzen should have
+        beechwood smoky characters that range from detectable to prevalent in the
+        aroma and flavor. Smoke character is neither harshly phenolic nor acrid, but
+        rather very smooth, almost rendering a perception of mild sweetness to this
+        style of beer. The beer is generally toasted malty sweet and full-bodied with
+        low to medium-low hop bitterness. Noble-type hop flavor is low but may be
+        perceptible. The aroma should strike a balance between malt, hop, and smoke.
+        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
+        20:06:46"},{"id":86,"categoryId":7,"category":{"id":7,"name":"European-germanic
+        Lager","createDate":"2012-03-21 20:06:46"},"name":"Bamberg-Style Helles Rauchbier","description":"Helles
+        Rauchbier should have beech wood smoky characters that range from detectable
+        to prevalent in the aroma and flavor. Smoke character is not harshly phenolic,
+        but rather very smooth, almost rendering a perception of mild sweetness to
+        this style of beer. This is a medium-bodied, smoke and malt-emphasized beer,
+        with malt character often balanced with low levels of yeast produced sulfur
+        compounds (character). This beer should be perceived as having low bitterness.
+        Certain renditions of this beer style approach a perceivable level of hop
+        flavor (note: hop flavor does not imply hop bitterness) and character but
+        it is essentially balanced with malt character to retain its style identity.
+        Helles Rauchbier malt character is reminiscent of freshly and very lightly
+        toasted sweet malted barley. There should not be any caramel character. Color
+        is light straw to golden. Noble-type hop flavor is low but may be perceptible.
+        The aroma should strike a balance between malt, hop, and smoke. Fruity esters,
+        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
+        20:06:46"},{"id":87,"categoryId":7,"category":{"id":7,"name":"European-germanic
+        Lager","createDate":"2012-03-21 20:06:46"},"name":"Bamberg-Style Bock Rauchbier","description":"Bamberg-style
+        Bock Rauchbier should have beech wood smoky characters that range from detectable
+        to prevalent in the aroma and flavor. Smoke character is not harshly phenolic,
+        but rather very smooth, almost rendering a perception of mild sweetness to
+        this style of beer. The Bock beer character should manifest itself as a strong,
+        malty, medium- to full-bodied with moderate hop bitterness that should increase
+        proportionately with the starting gravity. Hop flavor should be low and hop
+        aroma should be very low. Bocks can range in color from deep copper to dark
+        brown. Fruity esters should be minimal. Diacetyl and chill haze should not
+        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
+        20:06:46"},{"id":88,"categoryId":7,"category":{"id":7,"name":"European-germanic
+        Lager","createDate":"2012-03-21 20:06:46"},"name":"Traditional German-Style
+        Bock","description":"Traditional bocks are made with all malt and are strong,
+        malty, medium- to full-bodied, bottom-fermented beers with moderate hop bitterness
+        that should increase proportionately with the starting gravity. Malt character
+        should be a balance of sweetness and toasted\/nut-like malt; not caramel.
+        Hop flavor should be low and hop aroma should be very low. Bocks can range
+        in color from deep copper to dark brown. Fruity esters should be minimal.
+        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
+        20:06:46"},{"id":89,"categoryId":7,"category":{"id":7,"name":"European-germanic
+        Lager","createDate":"2012-03-21 20:06:46"},"name":"German-Style Heller Bock\/Maibock","description":"The
+        German word helle means light colored, and as such, a heller Bock is light
+        straw to deep golden in color. Maibocks are also light-colored bocks. The
+        sweet malty character should come through in the aroma and flavor. A lightly
+        toasted and\/or bready malt character is often evident. Roast or heavy toast\/caramel
+        malt character should be absent. Body is medium to full. Hop bitterness should
+        be low, while noble-type hop aroma and flavor may be at low to medium levels.
+        Bitterness increases with gravity. Fruity esters may be perceived at low levels.
+        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
+        20:06:46"},{"id":90,"categoryId":7,"category":{"id":7,"name":"European-germanic
+        Lager","createDate":"2012-03-21 20:06:46"},"name":"German-Style Doppelbock","description":"Malty
+        sweetness is dominant but should not be cloying. Malt character is more reminiscent
+        of fresh and lightly toasted Munich- style malt, more so than caramel or toffee
+        malt character. Some elements of caramel and toffee can be evident and contribute
+        to complexity, but the predominant malt character is an expression of toasted
+        barley malt. Doppelbocks are full bodied and deep amber to dark brown in color.
+        Astringency from roast malts is absent. Alcoholic strength is high, and hop
+        rates increase with gravity. Hop bitterness and flavor should be low and hop
+        aroma absent. Fruity esters are commonly perceived but at low to moderate
+        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
+        20:06:46"},{"id":91,"categoryId":7,"category":{"id":7,"name":"European-germanic
+        Lager","createDate":"2012-03-21 20:06:46"},"name":"German-Style Eisbock","description":"A
+        stronger version of Doppelbock. Malt character can be very sweet. The body
+        is very full and deep copper to almost black in color. Alcoholic strength
+        is very high. Hop bitterness is subdued. Hop flavor and aroma are absent.
+        Fruity esters may be evident but not overpowering. Typically these beers are
+        brewed by freezing a Doppelbock and removing resulting ice to increase alcohol
+        content. Diacetyl should be absent","ibuMax":"50","abvMax":"33","ogMin":"1.074","createDate":"2012-03-21
+        20:06:46"},{"id":92,"categoryId":7,"category":{"id":7,"name":"European-germanic
+        Lager","createDate":"2012-03-21 20:06:46"},"name":"Kellerbier (Cellar beer)
+        or Zwickelbier - Lager","description":"Traditional Version of Kellerbier:
+        Unfiltered lagered versions of Germanic lager styles of beer such as M\u00fcnchner-Style
+        Helles and Dunkel, Dortmunder\/European-Style Export, Bohemian-style Pilsener
+        and German-style Pilsener. Kellerbier is noticeably less carbonated. Subtle
+        or low levels of esters may be apparent. This is an unfiltered beer but it
+        may be naturally clear due to settling of yeast during aging. They may or
+        may not be clear. Exhibiting a small amount of yeast haze in the appearance
+        is acceptable. Low to moderately low levels of yeast-generated sulfur compounds
+        in aroma and flavor should be apparent, and low levels of acetaldehyde or
+        other volatiles normally scrubbed during fermentation may or may not be apparent.
+        The sulfur and acetaldehyde characters should contribute positively to the
+        beer drinking experience. There should be no diacetyl detectable. Dry hopping
+        is acceptable. Head retention may not be optimal. Contemporary Version of
+        Kellerbier: Beers that are packaged or on draft which are unfiltered versions
+        of other lager styles. These may share many attributes of traditional versions,
+        but are generally fully carbonated, fully lagered, with full head retention
+        and absent of acetaldehyde.","createDate":"2012-03-21 20:06:46"},{"id":93,"categoryId":8,"category":{"id":8,"name":"North
+        American Lager","createDate":"2012-03-21 20:06:46"},"name":"American-Style
+        Lager","description":"Light in body and very light to straw in color, American
+        lagers are very clean and crisp and aggressively carbonated. Flavor components
+        should b e subtle and complex, with no one ingredient dominating the others.
+        Malt sweetness is light to mild. Corn, rice, or other grain or sugar adjuncts
+        are often used. Hop bitterness, flavor and aroma are negligible to very light.
+        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
+        20:06:46"},{"id":94,"categoryId":8,"category":{"id":8,"name":"North American
+        Lager","createDate":"2012-03-21 20:06:46"},"name":"American-Style Light (Low
+        Calorie) Lager","description":"These beers are extremely light colored, light
+        in body, and high in carbonation. Calorie level should not exceed 125 per
+        12 ounce serving. Corn, rice, or other grain or sugar adjuncts are often used.
+        Flavor is mild and hop bitterness and aroma is negligible to very low. Light
+        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
+        20:06:46"},{"id":95,"categoryId":8,"category":{"id":8,"name":"North American
+        Lager","createDate":"2012-03-21 20:06:46"},"name":"American-Style Low-Carbohydrate
+        Light Lager","description":"These beers are extremely light straw to light
+        amber in color, light in body, and high in carbonation. They should have a
+        maximum carbohydrate level of 3.0 gm per 12 oz. (356 ml). These beers are
+        characterized by extremely high degree of attenuation (often final gravity
+        is less than 1.000 (0 \u00baPlato), but with typical American-style light
+        lager alcohol levels. Corn, rice, or other grain adjuncts are often used.
+        Flavor is very light\/mild and very dry. Hop flavor, aroma and bitterness
+        are negligible to very low. Very low yeasty flavors and fruity esters are
+        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
+        20:06:46"},{"id":96,"categoryId":8,"category":{"id":8,"name":"North American
+        Lager","createDate":"2012-03-21 20:06:46"},"name":"American-Style Amber (Low
+        Calorie) Lager","description":"These beers are pale golden to amber in color,
+        light to medium-light in body, and high in carbonation. Calorie level should
+        not exceed 125 per 12 ounce serving. Corn, rice, or other grain or sugar adjuncts
+        may be used but all malt formulations are also made. Malt and hop flavors
+        are mild yet evident. Hop bitterness is evident and hop aroma may be negligible
+        to evident. Light fruity esters are acceptable. Chill haze and diacetyl should
+        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
+        20:06:46"},{"id":97,"categoryId":8,"category":{"id":8,"name":"North American
+        Lager","createDate":"2012-03-21 20:06:46"},"name":"American-Style Premium
+        Lager","description":"This style has low malt (and adjunct) sweetness, is
+        medium bodied, and should contain no or a low percentage (less than 25%) of
+        adjuncts. Color may be light straw to golden. Alcohol content and bitterness
+        may also be greater. Hop aroma and flavor is low or negligible. Light fruity
+        esters are acceptable. Chill haze and diacetyl should be absent. Note: Some
+        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
+        20:06:46"},{"id":98,"categoryId":8,"category":{"id":8,"name":"North American
+        Lager","createDate":"2012-03-21 20:06:46"},"name":"American-Style Pilsener","description":"This
+        classic and unique pre-Prohibition American-style Pilsener is straw to deep
+        gold in color. Hop bitterness, flavor and aroma are medium to high, and use
+        of noble-type hops for flavor and aroma is preferred. Up to 25 percent corn
+        and\/or rice in the grist should be used. Malt flavor and aroma are medium.
+        This is a light-medium to medium-bodied beer. Sweet corn-like dimethylsulfide
+        (DMS), fruity esters and American hop-derived citrus flavors or aromas should
+        not be perceived. Diacetyl is not acceptable. There should be no chill haze.
+        Competition organizers may wish to subcategorize this style into rice and
+        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
+        20:06:46"},{"id":99,"categoryId":8,"category":{"id":8,"name":"North American
+        Lager","createDate":"2012-03-21 20:06:46"},"name":"American-Style Ice Lager","description":"This
+        style is slightly higher in alcohol than most other light-colored, American-style
+        lagers. Its body is low to medium and has low residual malt sweetness. It
+        has few or no adjuncts. Color is very pale to golden. Hop bitterness is low
+        but certainly perceptible. Hop aroma and flavor are low. Chill haze, fruity
+        esters, and diacetyl should not be perceived. Typically these beers are chilled
+        before filtration so that ice crystals (which may or may not be removed) are
+        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
+        20:06:46"},{"id":100,"categoryId":8,"category":{"id":8,"name":"North American
+        Lager","createDate":"2012-03-21 20:06:46"},"name":"American-Style Malt Liquor","description":"High
+        in starting gravity and alcoholic strength, this style is somewhat diverse.
+        Some American malt liquors are just slightly stronger than American lagers,
+        while others approach bock strength. Some residual sweetness is perceived.
+        Hop rates are very low, contributing little bitterness and virtually no hop
+        aroma or flavor. Perception of sweet-fruity esters and complex alcohols (though
+        not solvent-like) are acceptable at low levels. Chill haze and diacetyl should
+        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
+        20:06:46"},{"id":101,"categoryId":8,"category":{"id":8,"name":"North American
+        Lager","createDate":"2012-03-21 20:06:46"},"name":"American-Style Amber Lager","description":"American-style
+        amber lagers are light amber to amber or copper colored. They are medium bodied.
+        There is a noticeable degree of caramel-type malt character in flavor and
+        often in aroma. This is a broad category in which the hop bitterness, flavor,
+        and aroma may be accentuated or may only be present at relatively low levels,
+        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
+        20:06:46"},{"id":102,"categoryId":8,"category":{"id":8,"name":"North American
+        Lager","createDate":"2012-03-21 20:06:46"},"name":"American-Style M\u00e4rzen
+        \/ Oktoberfest","description":"The American style of these classic German
+        beers is distinguished by a comparatively greater degree of hop character.
+        In general the style is characterized by a medium body and broad range of
+        color from golden to reddish brown. Sweet maltiness should dominate over clean
+        hop bitterness. The bitterness should not be aggressive or harsh. Malt character
+        should be light-toasted rather than strongly caramel (though a low level of
+        light caramel character is acceptable). Bread or biscuit-like malt character
+        is acceptable in aroma and flavor. Hop aroma and flavor should be notable
+        but at low to medium levels. Fruity esters should not be perceived. Diacetyl
+        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
+        20:06:46"},{"id":103,"categoryId":8,"category":{"id":8,"name":"North American
+        Lager","createDate":"2012-03-21 20:06:46"},"name":"American-Style Dark Lager","description":"This
+        beer''s malt aroma and flavor are low but notable. Its color ranges from a
+        very deep copper to a deep, dark brown. It has a clean, light body with discreet
+        contributions from caramel and roasted malts. Non-malt adjuncts are often
+        used, and hop rates are low. Hop bitterness is clean and has a short duration
+        of impact. Hop flavor, and aroma are low. Carbonation is high. Fruity esters,
+        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
+        20:06:46"},{"id":104,"categoryId":9,"category":{"id":9,"name":"Other Lager","createDate":"2012-03-21
+        20:06:46"},"name":"Baltic-Style Porter","description":"A true smooth cold-fermented
+        and cold lagered beer, brewed with lager yeast. Black to very deep ruby\/garnet
+        in color. Overall, Baltic Porters have a very smooth lagered character with
+        distinctive caramelized sugars, licorice and chocolate-like character of roasted
+        malts and dark sugars. Roasted dark malts should not contribute bitterness,
+        or astringent roast character. A low degree of smokiness from malt may be
+        evident. Debitterized roast malts are best used for this style. Because of
+        its alcoholic strength, aroma may include gentle (low) lager fruitiness (berries,
+        grapes, plums, not banana; ale-like fruitiness from warm temperature fermentation
+        is not appropriate), complex alcohols, cocoa-like, roast malt (and sometimes
+        coffee-like roast barley, yet not bitter). Hop aroma is very low, though a
+        hint of floral or sweet hop aroma can complement aromatics and flavor without
+        dominance. Baltic Porters are not hop bitter dominated and expressed as low
+        to medium-low. Baltic porters range from having medium to full body complemented
+        with a medium-low to medium level of malty sweetness. No butterscotch-like
+        diacetyl or sweet corn-like dimethylsulfide (DMS) should be apparent in aroma
+        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
+        20:06:46"},{"id":105,"categoryId":9,"category":{"id":9,"name":"Other Lager","createDate":"2012-03-21
+        20:06:46"},"name":"Australasian, Latin American or Tropical-Style Light Lager","description":"Australasian
+        or Tropical light lagers are very light in color and light bodied. They have
+        no hop flavor or aroma, and hop bitterness is negligibly to moderately perceived.
+        Sugar adjuncts are often used to lighten the body and flavor, sometimes contributing
+        to a slight apple-like-like fruity ester. Sugar, corn, rice, and other cereal
+        grains are used as an adjunct. Chill haze and diacetyl should be absent. Fruity
+        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
+        20:06:46"},{"id":106,"categoryId":10,"category":{"id":10,"name":"International
+        Styles","createDate":"2012-03-21 20:06:46"},"name":"International-Style Pilsener","description":"International
+        Pilseners are straw\/golden in color and are well attenuated. This medium-bodied
+        beer is often brewed with rice, corn, wheat, or other grain or sugar adjuncts
+        making up part of the mash. Hop bitterness is low to medium. Hop flavor and
+        aroma are low. Residual malt sweetness is low--it does not predominate but
+        may be perceived. Fruity esters and diacetyl should not be perceived. Very
+        low levels of sweet corn-like dimethylsulfide (DMS) character, if perceived,
+        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
+        20:06:46"},{"id":107,"categoryId":10,"category":{"id":10,"name":"International
+        Styles","createDate":"2012-03-21 20:06:46"},"name":"Dry Lager","description":"This
+        straw-colored lager lacks sweetness, is light in body, and is only mildly
+        flavored by malt. Its alcoholic strength may contribute to the overall flavor
+        character. Bitterness is low and carbonation is high. Chill haze, fruity esters,
+        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
+        20:06:46"},{"id":108,"categoryId":11,"category":{"id":11,"name":"Hybrid\/mixed
+        Beer","createDate":"2012-03-21 20:06:46"},"name":"Session Beer","description":"Any
+        style of beer can be made lower in strength than described in the classic
+        style guidelines. The goal should be to reach a balance between the style''s
+        character and the lower alcohol content. Drinkability is a character in the
+        overall balance of these beers. Beers in this category must not exceed 4.1%
+        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
+        20:06:46"},{"id":109,"categoryId":11,"category":{"id":11,"name":"Hybrid\/mixed
+        Beer","createDate":"2012-03-21 20:06:46"},"name":"American-Style Cream Ale
+        or Lager","description":"Mild, pale, light-bodied ale, made using a warm fermentation
+        (top or bottom) and cold lagering. Hop bitterness and flavor range from very
+        low to low. Hop aroma is often absent. Sometimes referred to as cream ales,
+        these beers are crisp and refreshing. Pale malt character predominates. Caramelized
+        malt character should be absent. A fruity or estery aroma may be perceived.
+        Diacetyl and chill haze should not be perceived. Sulfur character and\/or
+        sweet corn-like dimethylsulfide (DMS) should be extremely low or absent from
+        this style of beer.","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
+        20:06:46"},{"id":110,"categoryId":11,"category":{"id":11,"name":"Hybrid\/mixed
+        Beer","createDate":"2012-03-21 20:06:46"},"name":"California Common Beer","description":"California
+        Common Beer is light amber to amber in color and is medium bodied. There is
+        a noticeable degree of caramel-type malt character in flavor and often in
+        aroma. Hop bitterness impression is medium to medium high and is balanced
+        with a low to medium-low degree of fruity esters and malt character and give
+        an impression of balance and drinkability. Hop flavor and aroma is low to
+        medium-low. California Common Beer is a style of beer brewed with lager yeasts
+        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
+        20:06:46"},{"id":111,"categoryId":11,"category":{"id":11,"name":"Hybrid\/mixed
+        Beer","createDate":"2012-03-21 20:06:46"},"name":"Japanese Sake-Yeast Beer","description":"A
+        beer brewed with Sake yeast or Sake (koji) enzymes. Color depends on malts
+        used. The unique flavor and aroma of the byproducts of sake yeast and\/or
+        koji enzymes should be distinctive and harmonize with the other malt and hop
+        characters. Sake character may best be described as having mild fruitiness
+        and a gentle and mild yeast extract-Vitamin B character. Hop bitterness, flavor
+        and aroma should be low to medium and should harmonize with sake-like characters.
+        High carbonation should be evident and a higher amount of alcohol may be evident.
+        Body and mouth feel will vary depending on base style and original gravity.
+        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
+        20:06:46"},{"id":112,"categoryId":11,"category":{"id":11,"name":"Hybrid\/mixed
+        Beer","createDate":"2012-03-21 20:06:46"},"name":"Light American Wheat Ale
+        or Lager with Yeast","description":"This beer can be made using either ale
+        or lager yeast. It can be brewed with 30 to 75 percent wheat malt, and hop
+        rates may be low to medium. Hop characters may be light to moderate in bitterness,
+        flavor and aroma. Fruity-estery aroma and flavor are typical but at low levels
+        however, phenolic, clove-like characteristics should not be perceived. Color
+        is usually straw to light amber, and the body should be light to medium in
+        character. Diacetyl should not be perceived. Because this style is served
+        with yeast the character should portray a full yeasty mouthfeel and appear
+        hazy to very cloudy. Chill haze is also acceptable. Yeast flavor and aroma
+        should be low to medium but not overpowering the balance and character of
+        malt and hops. These beers are typically served with the yeast in the bottle,
+        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
+        20:06:46"},{"id":113,"categoryId":11,"category":{"id":11,"name":"Hybrid\/mixed
+        Beer","createDate":"2012-03-21 20:06:46"},"name":"Light American Wheat Ale
+        or Lager without Yeast","description":"This beer can be made using either
+        ale or lager yeast. It can be brewed with 30 to 75 percent wheat malt, and
+        hop rates may be low to medium. Hop characters may be light to moderate in
+        bitterness, flavor and aroma. A fruity-estery aroma and flavor are typical
+        but at low levels however, phenolic, clove-like characteristics should not
+        be perceived. Appearance can be clear or with chill haze, golden to light
+        amber, and the body should be light to medium in character. Diacetyl should
+        not be perceived. Because this style is packaged and served without yeast,
+        no yeast characters should be evident in mouthfeel, flavor, or aroma.","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
+        20:06:46"},{"id":114,"categoryId":11,"category":{"id":11,"name":"Hybrid\/mixed
+        Beer","createDate":"2012-03-21 20:06:46"},"name":"Fruit Wheat Ale or Lager
+        with or without Yeast","description":"This beer can be made using either ale
+        or lager yeast. It can be brewed with 30 to 75 percent malted wheat. Fruit
+        or fruit extracts contribute flavor and\/or aroma. Perceived fruit qualities
+        should be authentic and replicate true fruit complexity as much as possible.
+        Color should reflect a degree of fruit''s color. Hop rates may be low to medium.
+        Hop characters may be light to moderate in bitterness, flavor and aroma. Fruity-estery
+        aroma and flavor from yeast can be typical but at low levels; however, phenolic,
+        clovelike characteristics should not be perceived. Body should be light to
+        medium in character. Diacetyl should not be perceived. When this style is
+        served with yeast the character should portray a full yeasty mouthfeel and
+        appear hazy to very cloudy. Chill haze is also acceptable. Yeast flavor and
+        aroma should be low to medium but not overpowering the balance and character
+        of malt and hops. Brewer may indicate on the bottle whether the yeast should
+        be intentionally roused or if they prefer that the entry be poured as quietly
+        as possible.","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
+        20:06:46"},{"id":115,"categoryId":11,"category":{"id":11,"name":"Hybrid\/mixed
+        Beer","createDate":"2012-03-21 20:06:46"},"name":"Dark American Wheat Ale
+        or Lager with Yeast","description":"This beer can be made using either ale
+        or lager yeast. It can be brewed with 30 to 75 percent malt wheat, and hop
+        rates may be low to medium. Fruity-estery aroma and flavor are typical but
+        at low levels; however, phenolic, clove-like characteristics should not be
+        perceived. Color is dark amber to dark brown, and the body should be light
+        to medium in character. Roasted malts are optionally evident in aroma and
+        flavor with a low level of roast malt astringency acceptable when appropriately
+        balanced with malt sweetness. Roast malts may be evident as a cocoa\/chocolate
+        or caramel character. Aromatic toffee-like, caramel, or biscuit-like characters
+        may be part of the overall flavor\/aroma profile. Diacetyl should not be perceived.
+        Because this style is intended to be served with yeast the character should
+        portray a full yeasty mouthfeel and appear hazy to very cloudy. Chill haze
+        is acceptable. Yeast flavor and aroma should be low to medium but not overpowering
+        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
+        20:06:46"},{"id":116,"categoryId":11,"category":{"id":11,"name":"Hybrid\/mixed
+        Beer","createDate":"2012-03-21 20:06:46"},"name":"Dark American Wheat Ale
+        or Lager without Yeast","description":"This beer can be made using either
+        ale or lager yeast. It can be brewed with 30 to 75 percent malted wheat, and
+        hop rates may be low to medium. A fruity-estery aroma and flavor are typical
+        but at low levels; however, phenolic, clove-like characteristics should not
+        be perceived. Color is dark amber to dark brown, and the body should be light
+        to medium in character. Roasted malts are optionally evident in aroma and
+        flavor with a low level of roast malt astringency acceptable when appropriately
+        balanced with malt sweetness. Roast malts may be evident as a cocoa\/chocolate
+        or caramel character. Aromatic toffee-like, caramel, or biscuit-like characters
+        may be part of the overall flavor\/aroma profile. Diacetyl should not be perceived.
+        Because this style is packaged and served without yeast, no yeast characters
+        should be evident in mouthfeel, flavor, or aroma. Chill haze is also acceptable.","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
+        20:06:46"},{"id":117,"categoryId":11,"category":{"id":11,"name":"Hybrid\/mixed
+        Beer","createDate":"2012-03-21 20:06:46"},"name":"Rye Ale or Lager with or
+        without Yeast","description":"Rye beers can be made using either ale or lager
+        yeast. It should be brewed with at least 20 percent rye malt, and low to medium
+        perception of hop bitterness. Hop aroma and flavor can be low to medium-high.
+        These are often versions of classic styles that contain noticeable rye character
+        in balance with other qualities of the beer. A spicy, fruity-estery aroma
+        and flavor are typical but at low levels; however, phenolic, clove-like characteristics
+        should not be perceived. Color is straw to amber, and the body should be light
+        to medium in character. Diacetyl should not be perceived. If this style is
+        packaged and served without yeast, no yeast characters should be evident in
+        mouthfeel, flavor, or aroma. A low level of tannin derived astringency may
+        be perceived. If this style is served with yeast, the character should portray
+        a full yeasty mouthfeel and appear hazy to very cloudy. Yeast flavor and aroma
+        should be low to medium but not overpowering the balance and character of
+        rye and barley malt and hops. Darker versions of this style will be dark amber
+        to dark brown, and the body should be light to medium in character. Roasted
+        malts are optionally evident in aroma and flavor with a low level of roast
+        malt astringency acceptable when appropriately balanced with malt sweetness.
+        Roast malts may be evident as a cocoa\/chocolate or caramel character. Aromatic
+        toffee-like, caramel, or biscuit-like characters may be part of the overall
+        flavor\/aroma profile. As in the lighter colored versions, diacetyl should
+        not be perceived. Competition directors may create specific styles of rye
+        beer, such as Rye Pale Ale or Rye Brown Ale. A statement by the brewer indicating
+        if the beer is based on a classic style is essential for accurate judging.","createDate":"2012-03-21
+        20:06:46"},{"id":118,"categoryId":11,"category":{"id":11,"name":"Hybrid\/mixed
+        Beer","createDate":"2012-03-21 20:06:46"},"name":"German-Style Rye Ale (Roggenbier)
+        with or without Yeast","description":"This beer can be made using phenol producing
+        ale yeast. It should be brewed with at least 30 percent rye malt, and hop
+        rates will be low. A banana -like fruity-estery aroma and flavor are typical
+        but at low levels; phenolic, clove-like characteristics should also be perceived.
+        Color is straw to dark amber, and the body should be light to medium in character.
+        Diacetyl should not be perceived. If this style is packaged and served without
+        yeast, no yeast characters should be evident in mouthfeel, flavor, or aroma.
+        If the beer is served with yeast, the character should portray a full yeasty
+        mouthfeel and appear hazy to very cloudy. Yeast flavor and aroma should be
+        low to medium but not overpowering the balance and character of rye and barley
+        malt and hops. Darker versions of this style will be dark amber to dark brown,
+        and the body should be light to medium in character. Roasted malts are optionally
+        evident in aroma and flavor with a low level of roast malt astringency acceptable
+        when appropriately balanced with malt sweetness. Roast malts may be evident
+        as a cocoa\/chocolate or light caramel character. Aromatic toffee-like, caramel,
+        or biscuit-like characters may be part of the overall flavor\/aroma profile.
+        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
+        20:06:46"},{"id":119,"categoryId":11,"category":{"id":11,"name":"Hybrid\/mixed
+        Beer","createDate":"2012-03-21 20:06:46"},"name":"Fruit Beer","description":"Fruit
+        beers are any beers using fruit or fruit extracts as an adjunct in either,
+        the mash, kettle, primary or secondary fermentation providing obvious (ranging
+        from subtle to intense), yet harmonious, fruit qualities. Fruit qualities
+        should not be overpowered by hop character. If a fruit (such as juniper berry)
+        has an herbal or spice quality, it is more appropriate to consider it in the
+        herb and spice beers category. Acidic bacterial (not wild yeast) fermentation
+        characters may be evident (but not necessary) they would contribute to acidity
+        and enhance fruity balance. Clear or hazy beer is acceptable in appearance.
+        A statement by the brewer explaining what fruits are used is essential in
+        order for fair assessment in competitions. If this beer is a classic style
+        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
+        20:06:46"},{"id":120,"categoryId":11,"category":{"id":11,"name":"Hybrid\/mixed
+        Beer","createDate":"2012-03-21 20:06:46"},"name":"Field Beer","description":"Field
+        beers are any beers using vegetables as an adjunct in either the mash, kettle,
+        primary or secondary fermentation, providing obvious (ranging from subtle
+        to intense), yet harmonious, qualities. Vegetable qualities should not be
+        overpowered by hop character. If a vegetable has an herbal or spice quality
+        (such as the \"heat\" of a chili pepper), it should be classified as herb\/spice
+        beer style.  Note Chili-flavored beer with notable roast or vegetal character
+        is evident it should be entered as Field Beer.  A statement by the brewer
+        explaining what vegetables are used is essential in order for fair assessment
+        in competitions. If this beer is a classic style with vegetables, the brewer
+        should also specify the classic style. Note: If no Pumpkin beer category exists
+        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
+        20:06:46"},{"id":121,"categoryId":11,"category":{"id":11,"name":"Hybrid\/mixed
+        Beer","createDate":"2012-03-21 20:06:46"},"name":"Pumpkin Beer","description":"Pumpkin
+        beers are any beers using pumpkins (Cucurbito pepo) as an adjunct in either
+        mash, kettle, primary or secondary fermentation, providing obvious (ranging
+        from subtle to intense), yet harmonious, qualities. Pumpkin qualities should
+        not be overpowered by hop character. These may or may not be spiced or flavored
+        with other things. A statement by the brewer explaining the nature of the
+        beer is essential for fair assessment in competitions. If this beer is a classic
+        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
+        20:06:46"},{"id":122,"categoryId":11,"category":{"id":11,"name":"Hybrid\/mixed
+        Beer","createDate":"2012-03-21 20:06:46"},"name":"Chocolate \/ Cocoa-Flavored
+        Beer","description":"Chocolate beers use \"dark\" chocolate or cocoa in any
+        of its forms other than or in addition to hops to create a distinct (ranging
+        from subtle to intense) character. Under hopping allows chocolate to contribute
+        to the flavor profile while not becoming excessively bitter. White Chocolate
+        should not be entered into this category. If this beer is a classic style
+        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
+        20:06:46"},{"id":123,"categoryId":11,"category":{"id":11,"name":"Hybrid\/mixed
+        Beer","createDate":"2012-03-21 20:06:46"},"name":"Coffee-Flavored Beer","description":"Coffee
+        beers use coffee in any of its forms other than or in addition to hops to
+        create a distinct (ranging from subtle to intense) character. Under hopping
+        allows coffee to contribute to the flavor profile while not becoming excessively
+        bitter. If this beer is a classic style with coffee flavor, the brewer should
+        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
+        20:06:46"},{"id":124,"categoryId":11,"category":{"id":11,"name":"Hybrid\/mixed
+        Beer","createDate":"2012-03-21 20:06:46"},"name":"Herb and Spice Beer","description":"Herb
+        beers use herbs or spices (derived from roots, seeds, fruits, vegetable, flowers,
+        etc.) other than or in addition to hops to create a distinct (ranging from
+        subtle to intense) character, though individual characters of herbs and\/or
+        spices used may not always be identifiable. Under hopping often, but not always,
+        allows the spice or herb to contribute to the flavor profile. Positive evaluations
+        are significantly based on perceived balance of flavors. Note: Chili-flavored
+        beers that emphasize heat rather than chili flavor should be entered as a
+        \"spiced\" beer.  A statement by the brewer explaining what herbs or spices
+        are used is essential in order for fair assessment in competitions. Specifying
+        a style upon which the beer is based may help evaluation. If this beer is
+        a classic style with an herb or spice, the brewer should specify the classic
+        style. If no Chocolate or Coffee category exists in a competition, then chocolate
+        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
+        20:06:46"},{"id":125,"categoryId":11,"category":{"id":11,"name":"Hybrid\/mixed
+        Beer","createDate":"2012-03-21 20:06:46"},"name":"Specialty Beer","description":"These
+        beers are brewed using unusual fermentable sugars, grains and starches that
+        contribute to alcohol content other than, or in addition to, malted barley.
+        Nuts generally have some degree of fermentables, thus beers brewed with nuts
+        would appropriately be entered in this category. The distinctive characters
+        of these special ingredients should be evident either in the aroma, flavor
+        or overall balance of the beer, but not necessarily in overpowering quantities.
+        For example, maple syrup or potatoes would be considered unusual. Rice, corn,
+        or wheat are not considered unusual. Special ingredients must be listed when
+        competing. A statement by the brewer explaining the special nature of the
+        beer, ingredient(s) and achieved character is essential in order for fair
+        assessment in competitions. If this beer is a classic style with some specialty
+        ingredient(s), the brewer should also specify the classic style. Guidelines
+        for competing: Spiced beers using unusual fermentables should be entered in
+        the experimental category. Fruit beers using unusual fermentables should be
+        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
+        20:06:46"},{"id":126,"categoryId":11,"category":{"id":11,"name":"Hybrid\/mixed
+        Beer","createDate":"2012-03-21 20:06:46"},"name":"Specialty Honey Lager or
+        Ale","description":"These beers are brewed using honey in addition to malted
+        barley. Beers may be brewed to a traditional style or may be experimental.
+        Character of honey should be evident in flavor and aroma and balanced with
+        the other components without overpowering them. A statement by the brewer
+        explaining the classic or other style of the beer, and the type of honey used
+        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
+        20:06:46"},{"id":127,"categoryId":11,"category":{"id":11,"name":"Hybrid\/mixed
+        Beer","createDate":"2012-03-21 20:06:46"},"name":"Gluten-Free Beer","description":"A
+        beer (lager, ale or other) that is made from fermentable sugars, grains and
+        converted carbohydrates. Ingredients do not contain gluten, in other words
+        zero gluten (No barley, wheat, spelt, oats, rye, etc). May or may not contain
+        malted grains that do not contain gluten. Brewers may or may not design and
+        identify these beers along other style guidelines with regard to flavor, aroma
+        and appearance profile. The beer''s overall balance and character should be
+        based on its own merits and not necessarily compared with traditional styles
+        of beer. In competitions, brewers identify ingredients and fermentation type.
+        NOTE: These guidelines do not supersede any government regulations. Wine,
+        mead, flavored malt beverages or beverages other than beer as defined by the
+        TTB (U.S. Trade and Tax Bureau) are not considered \"gluten-free beer\" under
+        these guidelines.","createDate":"2012-03-21 20:06:46"},{"id":128,"categoryId":11,"category":{"id":11,"name":"Hybrid\/mixed
+        Beer","createDate":"2012-03-21 20:06:46"},"name":"Indigenous Beer (Lager or
+        Ale)","description":"This beer style is unusual in that its impetus is to
+        commemorate combinations of ingredients and\/or techniques adopted by or unique
+        to a particular region. At least one regional combination of ingredients and\/or
+        techniques must be unique and differentiated from ingredients and\/or techniques
+        commonly used by brewers throughout the world.  There are many excellent and
+        popular beers that are brewed with either non-traditional or traditional ingredients
+        and\/or processes yet their character may distinctively vary from all other
+        styles currently defined or included in these guidelines. These grain-based
+        beers are brewed reflecting local beer culture (process, ingredients, climate,
+        etc.). This category recognizes uniquely local or regional beer types and
+        beers distinctively not defined in any recognized style in these guidelines.
+        They may be light or dark, strong or weak, hoppy or not hoppy. They may have
+        characters which are unique to yeast, fermentation techniques, aging conditions,
+        carbonation level - or higher or lower levels of profound characters normally
+        associated with other beer types. Examples of indigenous beers might include
+        current day versions of highly regional and\/or historic styles which are
+        not represented elsewhere in these guidelines, such as Finnish-style sahti,
+        S American chicha, African sorghum based beers, and others. Other examples
+        might include beers made wholly unique by use of multiple local ingredients
+        and\/or techniques, with the resulting beer being highly representative of
+        location, as well as differentiated from traditional beer style categories.
+        Beers brewed with non-traditional hop varieties, grains, malt, yeast or other
+        ingredient that still closely approximate an existing classical category would
+        be more appropriately entered into the classical category. New and innovative
+        beers that do not represent locally adopted techniques or grown ingredients
+        would be more appropriately entered into the experimental category. Proper
+        evaluation of entries in this category requires the need to provide  judges
+        with additional information about the beer.  A written summary illustrating
+        the intent, background, history, design and\/or development of the beer as
+        well as  describing any regional and\/or stylistic context, choice of ingredients,
+        process and any other unique information, helps establish a basis for comparison
+        between highly diverse entries. Entering brewers must provide a statement
+        of 100 words or less illustrating the above and why it is an indigenous beer
+        without revealing the company''s identity. This statement should be carefully
+        crafted and will be evaluated by judges and carry significant weight in their
+        decisions. Statements that contain information which might identify or otherwise
+        create bias towards the entry will be modified by the Competition Manager.
+        Entries not accompanied by this information will be at a profound disadvantage
+        during judging.","createDate":"2012-03-21 20:06:46"},{"id":129,"categoryId":11,"category":{"id":11,"name":"Hybrid\/mixed
+        Beer","createDate":"2012-03-21 20:06:46"},"name":"Smoke Beer (Lager or Ale)","description":"Any
+        style of beer can be smoked; the goal is to reach a balance between the style''s
+        character and the smoky properties. Type of wood or other sources of smoke
+        should be specified as well as the style the beer is based upon.","createDate":"2012-03-21
+        20:06:46"},{"id":130,"categoryId":11,"category":{"id":11,"name":"Hybrid\/mixed
+        Beer","createDate":"2012-03-21 20:06:46"},"name":"Experimental Beer (Lager
+        or Ale)","description":"An experimental beer is any beer (lager, ale or other)
+        that is primarily grain-based and employs unusual techniques and\/or ingredients.
+        A minimum 51% of the fermentable carbohydrates must be derived from malted
+        grains. The overall uniqueness of the process, ingredients used and creativity
+        should be considered. Beers such as garden (vegetable), fruit, chocolate,
+        coffee, spice, specialty or other beers that match existing categories should
+        not be entered into this category. Beers not easily matched to existing style
+        categories in a competition would often be entered into this category. Beers
+        that are a combination of other categories (spice, smoke, specialty, porter,
+        etc.) could also be entered into this category. A statement by the brewer
+        explaining the experimental or other nature of the beer is essential in order
+        for fair assessment in competitions. Generally, a 25-word statement would
+        suffice in explaining the experimental nature of the beer.","createDate":"2012-03-21
+        20:06:46"},{"id":131,"categoryId":11,"category":{"id":11,"name":"Hybrid\/mixed
+        Beer","createDate":"2012-03-21 20:06:46"},"name":"Out of Category - Traditionally
+        Brewed Beer","description":"There are many excellent and popular beers that
+        are brewed with predominantly traditional ingredients and processes yet their
+        character may distinctively vary from styles currently defined or included
+        in these guidelines. For example a brewer may formulate a dark stout but may
+        use lager yeast rather than ale yeast and dry hop with hops more typically
+        used for German-style pilsener. Or perhaps a beer falls distinctively out
+        of the color, alcohol or bitterness range of defined styles. This category
+        recognizes distinctively undefined beers. They may be light or dark, strong
+        or weak, hoppy or not hoppy. Beers brewed with non-traditional hops, malt,
+        yeast or other ingredient that still closely approximate an existing classical
+        category should be entered into the classical category. A short statement
+        by the brewer whether explanatory or poetic often accompanies these beers.
+        For competition purposes, these beers could be grouped as a subcategory of
+        experimental beers","createDate":"2012-03-21 20:06:46"},{"id":132,"categoryId":11,"category":{"id":11,"name":"Hybrid\/mixed
+        Beer","createDate":"2012-03-21 20:06:46"},"name":"Wood- and Barrel-Aged Beer","description":"A
+        wood- or barrel-aged beer is any lager, ale or hybrid beer, either a traditional
+        style or a unique experimental beer that has been aged for a period of time
+        in a wooden barrel or in contact with wood. This beer is aged with the intention
+        of imparting the particularly unique character of the wood and\/or what has
+        previously been in the barrel. New wood character can be characterized as
+        a complex blend of vanillin and\/or other unique wood character, but wood
+        aged is not necessarily synonymous with imparting wood-flavors. Used sherry,
+        rum, bourbon, scotch, port, wine and other barrels are often used, imparting
+        complexity and uniqueness to beer. Ultimately a balance of flavor, aroma and
+        mouthfeel are sought with the marriage of new beer with wood and\/or barrel
+        flavors. Beers in this style may or may not have Brettanomyces character.
+        Brewers when entering this category should specify type of barrel and\/or
+        wood used and any other special treatment or ingredients used. Competition
+        managers may create style subcategories to differentiate between high alcohol
+        and low alcohol beers and very dark and lighter colored beer as well as for
+        fruit beers and non-fruit beers. Competitions may develop guidelines requesting
+        brewers to specify what kind of wood (new or used oak, other wood varieties)
+        and\/or barrel (whiskey, port, sherry, wine, etc.) was used in the process.
+        The brewer may be asked to explain the special nature (wood used, base beer
+        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
+        Beer","createDate":"2012-03-21 20:06:46"},"name":"Wood- and Barrel-Aged Pale
+        to Amber Beer","description":"Any classic style or unique experimental beer
+        that has been aged for a period of time in a wooden barrel or in contact with
+        wood. This beer is aged with the intention of imparting the particularly unique
+        character of the wood and\/or what has previously been in the barrel. New
+        wood character can be characterized as a complex blend of vanillin and\/or
+        other unique wood character but wood aged is not necessarily synonymous with
+        imparting wood-flavors. Used sherry, rum, bourbon, scotch, port, wine and
+        other barrels are often used, imparting complexity and uniqueness to beer.
+        Ultimately a balance of flavor, aroma and mouthfeel are sought with the marriage
+        of new beer with wood and\/or barrel flavors. Primary character of the beer
+        style may or may not be apparent. Sour wood-aged beer of any color is outlined
+        in other categories. Fruited or spiced beer that is wood and barrel aged would
+        also be appropriately entered in this category. Beers in this style may or
+        may not have Brettanomyces character.  The brewer should explain the special
+        nature of the beer to allow for accurate judging. Comments could include:
+        type of wood used (new or old, oak or other wood type), type of barrel used
+        (new, port\/ whiskey\/ wine\/ sherry\/ other), base beer style or achieved
+        character. Beer entries not accompanied by this information will be at a disadvantage
+        during judging.","abvMin":"3.75","abvMax":"6.5","srmMin":"4","srmMax":"18","createDate":"2012-03-21
+        20:06:46"},{"id":134,"categoryId":11,"category":{"id":11,"name":"Hybrid\/mixed
+        Beer","createDate":"2012-03-21 20:06:46"},"name":"Wood- and Barrel-Aged Dark
+        Beer","description":"Any classic style or unique experimental style of dark
+        beer can be wood or barrel-aged for a period of time in a wooden barrel or
+        in contact with wood. This beer is aged with the intention of imparting the
+        particularly unique character of the wood and\/or what has previously been
+        in the barrel. New wood character can be characterized as a complex blend
+        of vanillin and\/or other unique wood character but wood-aged is not necessarily
+        synonymous with imparting wood-flavors. Used sherry, rum, bourbon, scotch,
+        port, wine and other barrels are often used, imparting complexity and uniqueness
+        to beer. Ultimately a balance of flavor, aroma and mouthfeel are sought with
+        the marriage of new beer with wood and\/or barrel flavors. Primary character
+        of the beer style may or may not be apparent. Sour wood-aged beer of any color
+        is outlined in other categories. Dark fruited or spiced beer would also be
+        appropriately entered in this category. Beers in this style may or may not
+        have Brettanomyces character.  The brewer should explain the special nature
+        of the beer to allow for accurate judging. Comments could include: type of
+        wood used (new or old, oak or other wood type), type of barrel used (new,
+        port\/ whiskey\/ wine\/ sherry\/ other), base beer style or achieved character.
+        Beer entries not accompanied by this information will be at a disadvantage
+        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
+        Beer","createDate":"2012-03-21 20:06:46"},"name":"Wood- and Barrel-Aged Strong
+        Beer","description":"Any strong classic style or unique, experimental style
+        of beer can be wood or barrel-aged for a period of time in a wooden barrel
+        or in contact with wood. This beer is aged with the intention of imparting
+        the particularly unique character of the wood and\/or what has previously
+        been in the barrel. New wood character can be characterized as a complex blend
+        of vanillin and unique wood character but wood aged is not necessarily synonymous
+        with imparting wood-flavors. Used sherry, rum, bourbon, scotch, port, wine
+        and other barrels are often used, imparting complexity and uniqueness to beer.
+        Ultimately a balance of flavor, aroma and mouthfeel are sought with the marriage
+        of new beer with wood and\/or barrel flavors. Primary character of the beer
+        style may or may not be apparent. Sour wood-aged beer of any color is outlined
+        in other categories. Beers in this style may or may not have Brettanomyces
+        character. The brewer must explain the special nature of the beer to allow
+        for accurate judging. Comments could include: type of wood used (new or old,
+        oak or other wood type), type of barrel used (new, port\/ whiskey\/ wine\/
+        sherry\/ other), base beer style or achieved character. Beer entries not accompanied
+        by this information will be at a disadvantage during judging.","createDate":"2012-03-21
+        20:06:46"},{"id":136,"categoryId":11,"category":{"id":11,"name":"Hybrid\/mixed
+        Beer","createDate":"2012-03-21 20:06:46"},"name":"Wood- and Barrel-Aged Sour
+        Beer","description":"A wood- or barrel-aged sour beer is any lager, ale or
+        hybrid beer, either a traditional style or a unique experimental beer that
+        has been aged for a period of time in a wooden barrel or in contact with wood
+        and has developed a bacterial induced natural acidity. This beer is aged in
+        wood with the intention of introducing the micro flora present in the wood.
+        Sometimes wood aging is intended to impart the particularly unique character
+        of the wood, but wood-aged is not necessarily synonymous with imparting wood-flavors.
+        Wood character can be characterized as a complex blend of vanillin and unique
+        wood character. Wood-derived character can also be characterized by flavors
+        of the product that was in the barrel during prior use. These wood-derived
+        flavors, if present in this style, can be very low in character and barely
+        perceived or evident or assertive as wood-derived flavors. Any degree of woodderived
+        flavors should be in balance with other beer character. Fruit and herb\/spiced
+        versions may take on the hue, flavors and aromas of added ingredients.  Usually
+        bacteria and \"wild\" yeasts fermentation contributes complex esters and results
+        in a dry to very dry beer. Ultimately a balance of flavor, aroma and mouthfeel
+        are sought with the marriage of acidity, complex esters, and new beer with
+        wood and\/or barrel flavors. Beers in this style may or may not have Brettanomyces
+        character.  Brewers when entering this category should specify type of barrel
+        used and any other special treatment or ingredients used. Competition managers
+        may create style subcategories to differentiate between high alcohol and low
+        alcohol beers and very dark and lighter colored beer as well as for fruit
+        beers and non-fruit beers. Competitions may develop guidelines requesting
+        brewers to specify what kind of wood (new or used oak, other wood varieties).
+        The brewer may be asked to explain the special nature (wood used, base beer
+        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
+        Beer","createDate":"2012-03-21 20:06:46"},"name":"Aged Beer (Ale or Lager)","description":"Beers
+        aged for over one year. Generally beers with high hopping rates, roast malt
+        content, high alcohol content, complex herbal, smoke or fruit content (Wood
+        aging, Brettanomyces characters and acidic beers must be classified or entered
+        into other categories if that option is available), A brewer may brew any
+        type of beer of any strength and enhance its character with extended and creative
+        aging conditions. Beers in this category may be aged in bottles or any type
+        of food grade vessel. In competition brewers may be required to state age
+        of beer. Competition organizer may develop guidelines in which aged beers
+        are subcategorized by aging time, vessel, styles, etc. Brewers should provide
+        a statement describing the nature or style of the beer. This statement could
+        include classic or other style, special ingredients, length of aging time,
+        etc.","createDate":"2012-03-21 20:06:46"},{"id":138,"categoryId":11,"category":{"id":11,"name":"Hybrid\/mixed
+        Beer","createDate":"2012-03-21 20:06:46"},"name":"Other Strong Ale or Lager","description":"Any
+        style of beer can be made stronger than the classic style guidelines. The
+        goal should be to reach a balance between the style''s character and the additional
+        alcohol. Refer to this guide when making styles stronger and appropriately
+        identify the style created (for example: double alt, triple fest, or quadruple
+        Pilsener).","createDate":"2012-03-21 20:06:46"},{"id":139,"categoryId":11,"category":{"id":11,"name":"Hybrid\/mixed
+        Beer","createDate":"2012-03-21 20:06:46"},"name":"Non-Alcoholic (Beer) Malt
+        Beverages","description":"Non-alcoholic (NA) malt beverages should emulate
+        the character of a previously listed category\/subcategory designation but
+        without the alcohol (less than 0.5 percent). Non-alcoholic (beer) malt beverages
+        will inherently have a profile lacking the complexity and balance of flavors
+        which can be attributed to alcohol. They should accordingly not be assessed
+        negatively for reasons related to the absence of alcohol.","createDate":"2012-03-21
+        20:06:46"},{"id":140,"categoryId":12,"category":{"id":12,"name":"Mead, Cider,
+        & Perry","createDate":"2012-03-21 20:06:46"},"name":"Dry Mead","description":"Similar
+        in balance, body, finish and flavor intensity to a dry white wine, with a
+        pleasant mixture of subtle honey character, soft fruity esters, and clean
+        alcohol. Complexity, harmony, and balance of sensory elements are most desirable,
+        with no inconsistencies in color, aroma, flavor or aftertaste. The proper
+        balance of sweetness, acidity, alcohol and honey character is the essential
+        final measure of any mead.","simpleUrl":"dry-mead","createDate":"2012-03-21
+        20:06:46"},{"id":141,"categoryId":12,"category":{"id":12,"name":"Mead, Cider,
+        & Perry","createDate":"2012-03-21 20:06:46"},"name":"Semi-Sweet Mead","description":"Similar
+        in balance, body, finish and flavor intensity to a semisweet (or medium-dry)
+        white wine, with a pleasant mixture of honey character, light sweetness, soft
+        fruity esters, and clean alcohol. Complexity, harmony, and balance of sensory
+        elements are most desirable, with no inconsistencies in color, aroma, flavor
+        or aftertaste. The proper balance of sweetness, acidity, alcohol and honey
+        character is the essential final measure of any mead.","simpleUrl":"semi-sweet-mead","createDate":"2012-03-21
+        20:06:46"},{"id":142,"categoryId":12,"category":{"id":12,"name":"Mead, Cider,
+        & Perry","createDate":"2012-03-21 20:06:46"},"name":"Sweet Mead","description":"Similar
+        in balance, body, finish and flavor intensity to a well-made dessert wine
+        (such as Sauternes), with a pleasant mixture of honey character, residual
+        sweetness, soft fruity esters, and clean alcohol. Complexity, harmony, and
+        balance of sensory elements are most desirable, with no inconsistencies in
+        color, aroma, flavor or aftertaste. The proper balance of sweetness, acidity,
+        alcohol and honey character is the essential final measure of any mead.","simpleUrl":"sweet-mead","createDate":"2012-03-21
+        20:06:46"},{"id":143,"categoryId":12,"category":{"id":12,"name":"Mead, Cider,
+        & Perry","createDate":"2012-03-21 20:06:46"},"name":"Cyser (Apple Melomel)","description":"In
+        well-made examples of the style, the fruit is both distinctive and well-incorporated
+        into the honey-sweet-acid-tannin-alcohol balance of the mead. Some of the
+        best strong examples have the taste and aroma of an aged Calvados (apple brandy
+        from northern France), while subtle, dry versions can taste similar to many
+        fine white wines.","simpleUrl":"cyser-apple-melomel","createDate":"2012-03-21
+        20:06:46"},{"id":144,"categoryId":12,"category":{"id":12,"name":"Mead, Cider,
+        & Perry","createDate":"2012-03-21 20:06:46"},"name":"Pyment (Grape Melomel)","description":"In
+        well-made examples of the style, the grape is both distinctively vinous and
+        well-incorporated into the honey-sweet-acid-tannin-alcohol balance of the
+        mead. White and red versions can be quite different, and the overall impression
+        should be characteristic of the type of grapes used and suggestive of a similar
+        variety wine.","simpleUrl":"pyment-grape-melomel","createDate":"2012-03-21
+        20:06:46"},{"id":145,"categoryId":12,"category":{"id":12,"name":"Mead, Cider,
+        & Perry","createDate":"2012-03-21 20:06:46"},"name":"Other Fruit Melomel","description":"In
+        well-made examples of the style, the fruit is both distinctive and well-incorporated
+        into the honey-sweet-acid-tannin-alcohol balance of the mead. Different types
+        of fruit can result in widely different characteristics; allow for a variation
+        in the final product.","simpleUrl":"other-fruit-melomel","createDate":"2012-03-21
+        20:06:46"},{"id":146,"categoryId":12,"category":{"id":12,"name":"Mead, Cider,
+        & Perry","createDate":"2012-03-21 20:06:46"},"name":"Metheglin","description":"In
+        well-made examples of the style, the herbs\/spices are both distinctive and
+        well-incorporated into the honey-sweet-acid-tannin-alcohol balance of the
+        mead. Different types of herbs\/spices can result in widely different characteristics;
+        allow for a variation in the final product.","simpleUrl":"metheglin","createDate":"2012-03-21
+        20:06:46"},{"id":147,"categoryId":12,"category":{"id":12,"name":"Mead, Cider,
+        & Perry","createDate":"2012-03-21 20:06:46"},"name":"Braggot","description":"A
+        harmonious blend of mead and beer, with the distinctive characteristics of
+        both. A wide range of results are possible, depending on the base style of
+        beer, variety of honey and overall sweetness and strength. Beer flavors tend
+        to somewhat mask typical honey flavors found in other meads.","simpleUrl":"braggot","createDate":"2012-03-21
+        20:06:46"},{"id":148,"categoryId":12,"category":{"id":12,"name":"Mead, Cider,
+        & Perry","createDate":"2012-03-21 20:06:46"},"name":"Open Category Mead","description":"This
+        mead should exhibit the character of all of the ingredients in varying degrees,
+        and should show a good blending or balance between the various flavor elements.
+        Whatever ingredients are included, the result should be identifiable as a
+        honey-based fermented beverage.","simpleUrl":"open-category-mead","createDate":"2012-03-21
+        20:06:46"},{"id":149,"categoryId":12,"category":{"id":12,"name":"Mead, Cider,
+        & Perry","createDate":"2012-03-21 20:06:46"},"name":"Common Cider","description":"Variable,
+        but should be a medium, refreshing drink. Sweet ciders must not be cloying.
+        Dry ciders must not be too austere. An ideal cider serves well as a \u201csession\u201d
+        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
+        20:06:46"},{"id":150,"categoryId":12,"category":{"id":12,"name":"Mead, Cider,
+        & Perry","createDate":"2012-03-21 20:06:46"},"name":"English Cider","description":"Generally
+        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
+        20:06:46"},{"id":151,"categoryId":12,"category":{"id":12,"name":"Mead, Cider,
+        & Perry","createDate":"2012-03-21 20:06:46"},"name":"French Cider","description":"Medium
+        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
+        20:06:46"},{"id":152,"categoryId":12,"category":{"id":12,"name":"Mead, Cider,
+        & Perry","createDate":"2012-03-21 20:06:46"},"name":"Common Perry","description":"Mild.
+        Medium to medium-sweet. Still to lightly sparkling. Only very slight acetification
+        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
+        20:06:46"},{"id":153,"categoryId":12,"category":{"id":12,"name":"Mead, Cider,
+        & Perry","createDate":"2012-03-21 20:06:46"},"name":"Traditional Perry","description":"Tannic.
+        Medium to medium-sweet. Still to lightly sparkling. Only very slight acetification
+        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
+        20:06:46"},{"id":154,"categoryId":12,"category":{"id":12,"name":"Mead, Cider,
+        & Perry","createDate":"2012-03-21 20:06:46"},"name":"New England Cider","description":"Substantial
+        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
+        20:06:46"},{"id":155,"categoryId":12,"category":{"id":12,"name":"Mead, Cider,
+        & Perry","createDate":"2012-03-21 20:06:46"},"name":"Fruit Cider","description":"Like
+        a dry wine with complex flavors. The apple character must marry with the added
+        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
+        20:06:46"},{"id":156,"categoryId":12,"category":{"id":12,"name":"Mead, Cider,
+        & Perry","createDate":"2012-03-21 20:06:46"},"name":"Apple Wine","description":"Like
+        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
+        20:06:46"},{"id":157,"categoryId":12,"category":{"id":12,"name":"Mead, Cider,
+        & Perry","createDate":"2012-03-21 20:06:46"},"name":"Other Specialty Cider
+        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
+        20:06:46"}],"status":"success"}'
+    http_version: 
+  recorded_at: Sat, 11 Aug 2012 23:35:45 GMT
+recorded_with: VCR 2.2.2