Categories and Beer Styles of the European Beer Star

• Bottom fermented
• Light body
• Malt character: low to medium
• Hop bitterness: low to medium
• Hop flavour and aroma: low to medium
• No fruity esters or Diacetyl
• Turbidity allowed

• Bottom fermented
• Colour: light straw to golden
• Hop bitterness: high
• Hop flavour and aroma: moderate, fine, quite obvious
• However, the aroma may not be characterized by the utilization of hops by dry hopping
• Attenuation degree: high
• Body: medium to light
• Flavour and aroma: little residual sweetness
• No fruity esters or Diacetyl
• Dense and rich foam
• Beer is filtered
• No chill-haze

• Bottom fermented
• Colour: rich yellow to deep gold
• Distinguishable body (more than German-Style Pilsner)
• Hop bitterness: high and balanced
• Hop flavour and aroma: moderate
• Malty, slightly sweet, medium body
• Diacetyl: low amount acceptable
• Dense and rich foam
• Turbidity allowed

• Bottom fermented
• Colour: golden to dark brown
• A lighter, refreshing everyday version of a Bohemian Lager with less intensity
• Due to the lower original gravity, less body and alcohol
• A pale colour version (Světlé) has less sweetness, while the dark version (Tmavé) has clearly sweet and dark malt flavours.
• Hop bitterness: low to medium and very balanced
• Fine and restrained hop aromas
• Small amounts of Diacetyl permitted
• Very good and dense foam
• Turbidity is allowed

• Bottom fermented
• Colour: amber hue
  
• Full-bodied. Emphasis on malt, sweet maltyness
• Malt character: slightly roasted rather than strongly caramel (though a low level of light caramel is acceptable)
• Flavour and aroma: slight bread or biscuit like malt character
• Hop flavour and aroma: low but noticeable and clean
• No fruity esters or Diacetyl
• Beer is filtered
• No chill-haze

• Bottom fermented
• Colour: golden
• Body: medium
• Malt character: clean, slightly sweet
• Flavour and aroma: slight bread or biscuit like malt character
• Hop bitterness: clean
• Hop flavour and aroma: low but noticeable
• No fruity esters or Diacetyl
• Beer is filtered
• No chill-haze

• Bottom fermented
• Colour: straw to golden
• Bitterness: low to medium
• Body: medium, emphasis on malt
• Low levels of sulphur components caused by yeast are acceptable
• Hop bitterness and flavour is low and balanced with the malt in order to keep the typical characteristics
• No caramel character
• No fruity esters or Diacetyl
• Beer is filtered
• No chill-haze

• Bottom fermented
  
• The use of up to 25 percent unmalted barley or other adjuncts is permitted, but usually not common. The Austrian-Style Märzen tends to have slightly more hop character. It is less malty and slightly fruity compared to the Bavarian Helles
  
• Colour: golden
  
• Bitterness: low
  
• Body: medium, malty
  
• Hop bitterness and flavour is low and balanced with the malt in order to keep the typical characteristics
  
• No caramel character
  
• No Diacetyl notes
  
• Beer is filtered
  
• No chill-haze

• Bottom fermented
• Colour: straw yellow to golden
• Bitterness: very low
• Body: light to medium, slightly malty
• Taste: neutral, slightly sweet
• No caramel character
• No fruity esters or Diacetyl
• Beer is filtered
• No chill-haze

• Bottom fermented
• Colour: straw yellow to black
• Bitterness: high
• Hop aroma: intense
• The overall aroma should be characterized by hop aroma; the origin of the hop varieties has no restriction. The use of hops in the cold part of the brewery ("dry hopped") is expressly desired
• Degree of fermentation: high
• Body: slim to medium
• Low residual sweetness
• No Diacetyl
• Turbidity allowed

In order to facilitate sensory evaluation, it is necessary for the brewery to provide additional information about the beer when submitting the entry:

• Indication of the type of beer
  

• Bottom fermented
• Colour: straw to deep golden
• Hop bitterness: medium
• Hop flavour and aroma: noticeable but low
• Malt character: slightly sweet, no caramel
• Body: medium
• No fruity esters or Diacetyl
• Beer is filtered
• No chill-haze

• Bottom fermented
• Colour: medium to dark brown
• Malt aroma: strong
• Hop bitterness: clean and balanced
• A classic German-Style Dunkel should have chocolate-like, bread- or biscuit-like aroma caused by the use of Munich dark malt. A small percentage of chocolate or roast malts may be used
• Hop flavour and aroma: low but noticeable
• No fruity esters or Diacetyl
• Beer is filtered
• No chill-haze

• Bottom fermented
• Colour: dark brown to almost black
• Aroma: light to medium roasted notes desired, as well as light coffee-like aromas and licorice notes
• Malt flavour and aroma: clean, low sweetness
• Hop bitterness: low to medium
• Hop flavour and aroma: low but noticeable
• No fruity esters or Diacetyl notes

• Bottom fermented
• Colour: almost black to deep black
• Malt: roast malt with the characteristic bitterness
• Malt flavour and aroma: clean, slightly sweet
• Hop bitterness: low to medium
• Hop flavour and aroma: slightly noticeable
• No fruity esters
• Diacetyl: low amount acceptable

• Bottom fermented
• Colour: straw yellow to light brown
• Maibock should be registered in this category
• Malt aroma and flavour: noticeable
• Body: full to medium, high alcohol content
• Hop bitterness: medium
• Hop flavour and aroma: low to medium
• Fruity esters: low
• Diacetyl: not noticeable or very low

• Bottom fermented
• Colour: light brown to black
• Malt character: dominant but not too sweet
• Full body
• No astringent roast malt character
• High alcohol content
• Hop bitterness and flavour: rather low
• Fruity esters: low to medium

Please note the colour- and alcohol ranges in this category!
Barrel-aged representants must be submitted in the category Wood and Barrel Aged Strong Beer.

• Bottom fermented
• Colour: straw yellow to light brown
• Malt character: dominant with a notable body
• Strong alcohol aroma
• Hop bitterness and flavour: medium

• Fruity esters: low to medium

Please note the colour- and alcohol ranges in this category!
Barrel-aged representants must be submitted in the category Wood and Barrel Aged Strong Beer.

• Bottom fermented
• Colour: light brown to black
• Malt character: dominant with sweet notes
• No astringent roasted malt character
• Full body
• Strong alcohol aroma
• Hop bitterness and flavour: almost pronounced
• Fruity esters: low to medium

Please note the colour- and alcohol ranges in this category!
Barrel-aged representants must be submitted in the category Wood and Barrel Aged Strong Beer.

• Top fermented
• Colour: Light to deep golden
• Hop bitterness, flavour and aroma: low but noticeable
• Body: light to medium, slight malt aroma
• Low to medium fruity esters
• Low levels of phenolic notes by means of fermentation by-products are allowed but not mandatory
• Low caramel flavour allowed
• No Diacetyl
• Light turbidity allowed due to bottle fermentation 

• Top fermented
• Color: straw yellow to light brown
  
• Hop bitterness and hop aroma: low to pronounced
• Body and character: rather light body in relation to original gravity and alcohol content. Alcohol content is high, but tends not to be prominent and the character of the beer should be rather elegant despite the richness.
• Recognizable and multi-layered fruit aromas, which mostly come from hops but can also originate from the Belgian ale yeast.
• Small to moderate amounts of phenolic notes from fermentation by-products are allowed.
• Herbal additions such as coriander are sometimes used, but are not traditionally common in this style of beer and therefore, if present, should not dominate.
• Little to medium malt character
• No Diacetyl

• Top fermented
• Colour: dark amber to black
• Hop bitterness and flavour: low to high
• Body and character: pronounced and full bodied with a noticeably high alcohol content. A distinct sweet malt aroma with caramel, chocolate and roasted aromas is typical as are aromas of dried fruit. Typical yeast aromatics from Belgian yeast strains should be recognizable. Intense and alcohol-aromatic finish.
• Low levels of phenolic notes from fermentation by-products are allowed
• No or only very little Diacetyl notes 

• Top fermented
• Colour: dark-amber to dark-brown
• Medium to full body
• Malt character: sweet, nutty, chocolate-like and roasted notes
• Can have a dry finish, or be slightly sweet, but the sweetness should not be cloying
• Hop aroma: medium
• Bitterness: medium
• Hop flavour: low
• Diacetyl: low or absent
• Low to medium levels of fruity esters (e.g. banana)
• Low to medium levels of phenolic notes by means of fermentation by-products are acceptable but not mandatory
• Dense and mousse-like foam
• Traditional Dubbels are bottle conditioned and may have a slight yeast haze

• Top fermented
• Colour: light yellow to amber
• Complex character
• A mild yeast-derived spiciness with for example clove-like character (4-Vinyl-Guajacol) is acceptable but not mandatory
• Herbal additions such as coriander are sometimes used, but are not traditionally common in this style of beer and therefore should not dominate.
• A notable but balanced ester profile is part of the style
• Body: medium to high with a balanced hops and malt accent
• A warming feeling and some sweetness might be present but not overwhelming. The finish can be quite dry. The drinkability is surprisingly high.
• No roasted malt character, no Diacetyl
• Hop aroma is noticeable and should be of the noble type; hop bitterness low to medium
  
• Dense and mousse-like foam
• Traditional Tripels are bottle conditioned and may have a slight yeast haze

• Top fermented
• Color: straw yellow to golden
• Hop bitterness and aroma: very low
• Fruity esters are allowed but should not be dominant. The fermentation profile is lean. For traditional Berliner Weiße, lactic acid aroma as well as funky flavours (such as leather, horse blanket) are desired. For Lichtenhainer smoky aroma and flavour is allowed.
• Use of malted barley and wheat as well as unmalted versions are allowed.
• Low body and residual sweetness. For Gose beers, some sweetness helps balance the lactic acid content.
• Medium to high lactic acid character should be present and expressed as a sharp, yet balanced, refreshing sourness
• Dry finish
• For Gose, addition of coriander and salt is mandatory. The addition leads to a higher body and slightly mineralic flavour perceptions.
• Unfiltered, bottle fermented beer that appears clear due to long maturation time. May show a slight haziness.
• No diacetyl

In order to facilitate sensory evaluation, it is necessary for the brewery to provide additional information about the beer when submitting the entry:

• Indication of the type of beer

• Bottom or top fermented
• Colour: light yellow to dark brown, or according to the fruit used
  
• Pronounced but balanced acid, either lactic acid or citric acid character; Acetic acid is allowed in low quantity, if it is integrated harmoniously in the overall flavour.
• Overt, unbalanced sourness is a fault
• A characteristic horse smell (like wet horse blanket) of Brettanomyces yeast may be present in small quantity, if harmoniously integrated.
• When fruit is used, it should be largely fermented and should be in balance with the beer character.
• The beers are relatively dry, a slight sweetness can round off the acid character.
• Hop Bitterness: very low to medium
• No Diacetyl
• Turbidity is allowed

Note: Sour Beers with recognizable wood barrel aging aromas should be submitted in the category "Wood and Barrel Aged Sour Beer". Traditional Belgian Geuze should be submitted in the designated category "Belgian-Style Geuze". Traditional Berliner Weiße and Gose without fruit additions are to be submitted in the category “German-Style Sour Beer”.

In order to facilitate sensory evaluation, it is necessary for the brewery to provide additional information about the beer when submitting the entry:

• Indication of the type of beer
• Type of fruit used during brewing
  

• Bottom or top fermented
• Colour: depends on the fruit addition
• The beers of this category can be brewed with the addition of any kind of fruit or fruit juice. The fruit content should be largely fermented.
• The beer and fruit should form a harmonious unit, whereby as well the respective character of the underlying beer style as a balanced and natural fruit character should be recognizable.
• The fruit aroma should not seem artificial.
• Overt, unbalanced sourness is a fault
• The hop character should not cover the fruit character.
• No Diacetyl flavour
• Turbidity is allowed

Fruit beers with a pronounced milk-sour character should be submitted in the “Sour and Fruit Sour Beer” category.
Beer mixed with soft drinks or fruit juice are NOT included in this category.

The brewery should give the following, additional details of the beer during registration to facilitate the sensory evaluation:

• Type of beer
  
• Type of fruit used during brewing
  

• Colour: light yellow to dark brown
• Pronounced acidity, either of a lactic acid or citric acid character (acetic acid is allowed in small amounts)
• Overt, unbalanced sourness is a fault
• Hop bitterness is very low
• No Diacetyl / Turbidity is allowed
• A characteristic horse smell (like wet horse blanket) of Brettanomyces is allowed
• The beers can be of a dry nature and their acidic character rounded off by a slight to medium sweetness
• Fruity-ester aromas and slight to clear traces of their barrel fermentation are just as typical of these types of beer as aromas reminiscent of tobacco, sherry and vanilla

Beers which have been aged in a wooden barrel over a longer period of time, or were matured in contact with wood, and therefore possess sensible sensory characteristics originating from the wood with which it was in contact (e.g. aromas reminiscent of vanilla, coconut, tobacco, caramel, honey, black tea or earthy aromas)

Due to the special ageing process, these beers can also have a very low CO2 content; beers without foam can therefore also be regarded as typical of this type

The brewery should give the following, additional details of the beer during registration to facilitate the sensory evaluation:

• Type of beer before being aged in barrels
• Type of wood used (new or old, oak or other wood type)
• The product that was stored in the barrel before
• Added fruits
  

The grape content of this hybrid of malt and grapes can be up to 40% of the total extract. Both grapes and grape must (the latter also partially boiled down) can be used at various stages of the brewing process.

The objective of this beer style is to achieve a balance between the wine and beer character. The wide variety of raw material selection like for example the use of pale malts up to roasted malts in various brewing processes result in a very broad sensory spectrum in this beer style.

Hops aroma is rather subtle in the background

Turbidity is allowed

No Diacetyl

The grape varieties used (red or white) should be recognizable in their typicality.

Both classic brewing yeasts (top or bottom fermenting) or/and wild wine yeasts as well as acid-forming bacteria are permitted during fermentation. Accordingly, acid notes as well as harmoniously integrated Brettanomyces aromas are possible.

Barrel-aged versions may show typical aromas accordingly.

Note: In order to enable the tasters to assess the typicity of the grape variety(ies) used, as well as the underlying beer character, appropriate information should be provided by the sender in this regard.

• Specification of grapes used                                                                               
  
• Specification on fermentation (top/bottom fermented, spontaneous, mixed)

• Spontaneous fermentation
• Colour: golden to amber
• Beer should be served bright, but some haze can be present due to sediment from bottle fermentation
• Aroma: Moderately sour, accented by ethyl esters and grapefruit-aroma. Complex but balanced funky flavours such as leather, goaty or horse blanket may be present. Hints of barrique aromas are acceptable but should not be dominant. Low perception of DMS is tolerated.
• Flavour: For this beer style malted barley and unmalted wheat (minimum 30%) are used. The malt is supportive. The beer has a taste that refers to sparkling wine, but the unmalted wheat can add some grainy flavours to the overall perception.
• The beers of this category should be made with traditional spontaneous fermentation and aged in wooden barrels and therefore present complex and typical lactic acid and Brettanomyces flavours. The perceived sourness should not be one-dimensional. Geuze is a bottle fermented blend of young and up to 3 years old Lambic. The complexity increases when the blend contains larger parts of old Lambic. Through bottle fermentation, the carbonisation is high to very high and results in a lively, tart and refreshing mouthfeel with low astringency. Dominant acetic acid and vinegar notes are considered an off-flavour.
• Body: medium to medium-low
• Bitterness: low; Perceived hop aroma: none
• No Diacetyl; burned rubber and plastic flavour is considered an off-flavour.

• Top fermenlted
• Colour: very pale bright to bright yellow
• Haze should be present due to the use of raw wheat and secondary fermentation
• Raw materials: malted barley, unmalted wheat and (optionally) unmalted oats
  
• The wheat flavour should be clearly noticeable
• Since the 1960’s, orange-peel and coriander are added to obtain a balanced flavour but a variation of these two additives (e.g., other citrus fruits peels or other spices) is also allowed as long as the typical Witbier character is recognizable. However, Witbier has traditionally been made without spices, so, an unspiced version showcasing the wheat flavours and, possibly, some lactic acid tones, is totally acceptable.
• Light to medium fruity and spicy aroma
• Phenolic aromas are classically encountered but should be mild and in balance
• Body: low to medium with a certain creaminess
• Bitterness: low hop aroma: hardly noticeable
• Taste: slightly sour
• No Diacetyl

The brewery should give the following, additional details of the beer during registration to facilitate the sensory evaluation:

• Ingredients used during brewing

• Colour: pale gold to dark amber.´
• Yeast(s): a wide range of yeasts can be used.
• Historically, this style ranges from vinous and sour mix-fermented beers with wild Brettanomyces and lactic bacteria, to cleaner, Saccharomyces-only, hoppy-bitter ales.
• Phenolic notes are often encountered but are not mandatory. If present, they should not overwhelm the beer but must be well-integrated.
• Esters from the different microorganisms possibly involved are present, but in balance.
• Cereals: any “noble” cereal can be used. 100% malted barley can be used but malted or unmalted spelt, wheat, oats or buckwheat can be added too.
• The bitterness is mild to high, even for the sour versions, but, if high, it must be integrated.
• For the hoppy versions, hoppy aromas of the noble or earthy type should be noticeable. They can contribute to some fruitiness, especially slightly citrusy but must be balanced.
• Spices are allowed, but not mandatory. Addition of fruits is not allowed.
• To distinct them from other styles, an important trait is that they should have some “rustic” character, coming from either the fermentation organism(s), the grains or the hops used.
• Dry finish
• No diacetyl
• Turbidity is allowed

The brewery should give the following, additional details of the beer during registration to facilitate the sensory evaluation:

• Ingredients used during brewing

• This category is intended for the diverse varieties of traditional European farmhouse beers.
• Colour: straw yellow to dark amber.
• Yeast(s): A wide range of yeasts may be used.
• The beers may be fermented with Saccharomyces yeasts or mixed with wild Brettanomyces and lactic acid bacteria. A slight acidity is therefore acceptable.
• Phenolic notes are present in moderate amounts, but are not mandatory. If present, they should not be dominant, but well integrated. Ester notes should also be low to moderate.
• Malt: 100% barley malt may be used, but malted or unmalted cereals (depending on the country of origin) may also be added.
• The bitterness is mild to moderate, well integrated, even in the sour versions.
• The hop aroma and flavour are low to medium.
• Spices are permitted but not mandatory. Farmhouse Ales with fruits should be entered in the Fruit Beer category.
• A ‘rustic’ or ‘funky’ character is a distinguishing feature from other beer styles, which can come from either the fermentation organisms, the grain or the hops used.
• Dry finish
• No diacetyl
• Cloudiness is permitted

To facilitate sensory evaluation, the brewery must provide additional information about the beer when registering:

• Top fermented
• Colour: Straw yellow to black
  
• Body: light to medium body, light character
• Malt character: low to medium
• Bitterness: low to high
• Hop aroma: low to high
• A distinctive drinkability is typical of this category. This is achieved by brewing the beer with lower gravity or by using technology and/or recipe to match a light and easy drinking character.
• No distinct Diacetyl notes

Note: "German-Style Leichtbier", "South German-Style Leichtes Weizen", "Grodziskie", "Session India Pale Ale" and "Bohemian-Style Session Lager" must be entered in their respective categories.

In order to facilitate sensory evaluation, it is necessary for the brewery to provide additional information about the beer upon entry:

• Indication of the beer type

• Top fermented
• Colour: straw yellow to yellow
• Low body
• Malt character: low to medium-low grainy malt character. Medium-low to medium oak smoked malt character, burning wood-like, bonfire or smoked cheese character. Sharp or ham-like smoked character is a flaw.
• Hop bitterness: clean, medium-low to medium-high, short to moderately long
• Hop flavour and aroma: low to medium-low spicy, herbal or floral hop character
• No fruity esters or Diacetyl
• The beer should appear clear, although some turbidity may occur due to pouring of the bottle
• A low-gravity, light-bodied, wheat ale with a note of oak smoke in aroma and flavour, clean hop bitterness and a tall, white head with excellent retention. Crisp and dry finish. Highly-sessionable, refreshing and highly-carbonated. Often referred to as "Polish champagne."

• Top fermented
• Colour: straw to copper
• Body: light to medium
  
• Bitterness: medium to high
  
• Hops aroma: medium to high, the aroma can exhibit a wide range of attributes
• Fermentation characteristics: Fruity esters low to medium
• No Diacetyl
• Turbidity allowed
  

• Colour: yellow to copper
• Hop bitterness, -flavour and aroma: Medium to high, however, not too dominant
• The spectrum of hop aromas can range from hay-like, grassy and floral to spicy, citrusy, resinous and piney. Hop-induced aromas of onion and garlic are also permitted.
• Body: Medium
• Malt flavour and aroma: Low to medium, a slight caramel character is allowed
• Low to medium fruity ester notes
• Chill-haze acceptable in case of cold serving temperatures
• Diacetyle should not be present
• Turbidity allowed

• Top fermented
• Colour: yellow to dark copper
• Intense hop bitterness and hop aroma
• The spectrum of hop aromas can range from hay-like, grassy and floral to spicy, citrusy, resinous and piney. Hop-induced aromas of onion and garlic are also permitted.
• Floral to strong aroma of hops
• Malt character and body: medium
• Medium hints of fruity ester
• Diacetyle should not be present
• Chill-haze acceptable in case of cold serving temperatures
• Turbidity allowed

In order to facilitate sensory evaluation, it is necessary for the brewery to provide additional information about the beer when submitting the entry:

• Indication of the type of beer

• Colour ranging from straw to golden
• Top fermented
• Medium to full bodied
• Malt character: low to medium, lightly bready malt in the background; no caramel or toast
• Hop bitterness: Well integrated soft bitterness throughout, mostly coming from heavy dry hopping, just enough to balance sweetness.
• Hop flavour and aroma: very intense with stone fruit, tropical fruit, citrusy notes. High quantities of fruity, citrusy aroma hops as dry hopping are characteristic
• Fruity esters from fermentation are allowed but must not clash with fruitiness from the hops
• No Diacetyl
• Turbidity desired

• Top fermented
• Colour: straw to copper
• Intense hop bitterness, -flavour and -aroma
• Use of aroma hops in the cold part of the brewery ("dry hopped")
• Flavour impression: high alcohol content
• Despite of the intense hop character, a typical Imperial IPA shows a balanced fruity aroma (from higher alcohols and esters) with a medium to intense malt character
• Distinct and full body
• No Diacetyl
• Turbidity allowed

• Top fermented
• Colour: golden to copper
• Bitterness: medium to high
• Body: light to medium
• Low to medium residual malt sweetness
• Smooth notes of Aroma Hops
• Fruity esters and a very low Diacetyl content are acceptable
• Turbidity allowed

• Top fermented
• Colour: light straw yellow to dark golden
• Light malt character, sometimes with biscuit note
• Bitterness: low to medium
• Hop aroma slightly pronounced
• After-taste: fresh and dry
• Fruity esters are acceptable at low levels
• Diacetyl and sulphur notes should not be noticeable
• These beers are clean and have a thirst-quenching character
• Turbidity allowed

• Top fermented
• Colour: amber to red-brown
• Low to medium hop bitterness
• Medium to distinct malt aroma with biscuit- or caramellike notes
• Low to medium distinct hop aromas
• body: medium with sweet maltiness
• low fruity ester notes allowed
• very low amount of diacetyl is allowed if it fits to the malt body
• turbidity allowed

• Top fermentation
• Colour: gold-coloured to brown
• Character: full body with dominant sweet maltiness and pronounced malt aromas. Aromas of nuts, caramel and toffee are just as typical as a clearly recognizable but balanced alcohol aroma.
• Roasted malt flavours should be absent or only very low.
• Depending on the style, fruity ester aromas of the yeast can support the malt character.
• Hop aroma rather low, hop bitterness low to medium, but always harmoniously integrated.
• Diacetyl: slight expression allowed
• Scotch Ales can have a peat-smoke character
• Turbidity allowed

In order to facilitate sensory evaluation, it is necessary for the brewery to provide additional information about the beer during registration:

• Indication of the type of beer

• Top Fermented
• Colour: medium brown to black
• Roast malt flavour is acceptable, but there should be no roast barley flavour
• Malt aroma: low to medium sweetness up to low bitterness (from roast malt) with no burnt or charcoal flavour
• Medium up to full body
• Medium up to high hop bitterness
• Light up to medium hop aroma
• Balanced fruity esters with respect to roast malt and hop bitterness
• No Diacetyl
  

In order to facilitate sensory evaluation, it is necessary for the brewery to provide additional information about the beer during registration:

• Indication of the type of beer

• Bottom fermented
• Color: dark brown to almost black with frequent ruby-red reflections. Clear appearance
• Medium to high rich and complex malty aromas and flavours: sweet, caramel, biscuit, toasted bread crust, wholemeal bread, nuts or brown sugar. Medium-low to medium-high roasted malt aromas: chocolate, coffee-like, licorice, never as intense as in stouts and never ashy, burnt or too astringent.
• Medium-low to medium-high notes of dried fruit such as cherries, plums or sultanas are desirable. The fruitiness should come from the malt, noble oxidation or a combination of both and not from the fermentation.
• Evident fruity esters, e.g. banana or red apple, are considered a defect.
• In best examples, oxidation also manifests itself with aromas of fortified wines such as sherry, port wine or madeira at low to medium levels. Oxidized notes should not dominate.
• Due to the high original gravity, low noble alcohol note is acceptable, but never hot or solventy.
• Hop aroma is usually absent.
• Bitterness: medium-low to medium.
• Body: medium-full to full-bodied, smooth and somewhat creamy, elegant.
• No diacetyl

Baltic Portes with additions need to be submitted in the category “Herb and Spice Beer”. Barrel aged samples must be submitted in the category “Wood and Barrel Aged Beer”

• Top Fermented
• Colour: deep black (opaque black)
• First taste: malty, coffee or bitter chocolate-like
• After taste: characteristic roasted aroma from using roasted malt (which often dominates the flavour but also eliminate other impressions)
• Oat flakes as ingredient are possible
• Depending on the Stout variant, the characteristic can range from dry-bitter to creamy-sweet
• No Diacetyl
  

In order to facilitate sensory evaluation, it is necessary for the brewery to provide additional information about the beer during registration:

• Indication of the type of beer

• Top fermented
• Colour: dark brown to deep black
• Aroma depending on the respective additions
• Intense aroma, often sweetish and creamy with a high viscosity and high full-bodiedness
• Roasted aroma varies in intensity
• Flavoring through the addition of, for example, coffee, cocoa or chocolate, as well as all ingredients commonly used for desserts, cakes or pastries.
• Often addition of lactose to increase the residual sweetness.
• The hops should provide a balance to the sweetness without being too prominent
  
  

In order to facilitate sensory evaluation, it is necessary for the brewery to provide additional information about the beer during registration:

• Indication of the type of beer
• Indication of added flavours and additions
  

• Top Fermented
• Colour: deep black
• High alcohol content
• Malt flavour and aroma: high
• Hops and fruity esters: high levels
• Bitterness: medium to high
• Roast malt and bitter aromas should not fully cover the beer character
• Hop aroma: low but can be perceived as floral, citrus or herbal
• Diacetyl: very low
• Imperial Stouts aged in wood must be submitted in Category Wood and Barrel Aged Strong Beer

• Top fermented
• Colour: copper to brown
• Body: medium, malty flavour
• Hop aroma and flavour: low to high
• Altbier can be significantly hopped
• The overall impression is clean, crisp, full-bodied, often with a dry finish
• Low to medium fruity esters
• No Diacetyl
• Turbidity allowed

• Top fermented
• Lower original gravity and lower alcohol content than Hefeweizen
• The phenolic and ester aromas (typical for Hefeweizen) are perceptible but less strongly marked than for Hefeweizen
• Hop aroma and flavour: not noticeable
• The flavour profile is less noticeable due to the lower alcohol content
• Body: lower than Hefeweizen
• No Diacetyl
• Yeast turbidity possible

• Top fermented
• Colour: very pale to orange
• Aroma and flavour: fruity and phenolic
• The phenolic characteristics are often described as clove- or nutmeg-like and they may also be smoky or even vanilla-like
• The fruity components are often perceived as banana- or strawberry-like.
• The wheat malt percentage is at least 50%
• Hopping rates are quite low
• Hop flavour and aroma are not noticeable
• Hefeweizen is highly attenuated and shows a high carbon dioxide content
• Noticeable taste of yeast
• Full body
• No Diacetyl
• Yeast turbidity possible

• Top fermented
• Colour: amber
  
• Aroma and taste: fruity and phenolic, slight caramel note
• Taste: pleasant malt sweetness with slight caramel or bread character
• The phenolic characteristics are often described as clove- or nutmeg-like and can be smoky or even vanilla-like
• The wheat malt percentage is at least 50%, hopping rates are quite low
• Hop flavour and aroma are not noticeable
• Hefeweizen is highly attenuated and shows a high carbon dioxide content
• Full body
• No Diacetyl
• Yeast turbidity possible

• Top fermented
• Colour: light brown to black
• Due to the use of dark-coloured malts the beer shows a distinct sweet maltiness and caramel or bread character. Also, dark chocolate flavours may occur
• Estery and phenolic notes should be evident but subdued
• Hefeweizen is highly attenuated and shows a very high carbon dioxide content
• The percentage of wheat malt must be at least 50 %
• Full body
• Hop bitterness: low
• Hop aroma not noticeable
• No Diacetyl
• Yeast turbidity possible

• Top fermented
• Colour: light to dark yellow
• Aroma and taste: slightly fruity and phenolic
• The phenolic characteristics are often described as clove- or nutmeg-like and can be smoky or even vanilla-like
• The percentage of wheat malt must be at least 50 %
• Hop rates are quite low
• Hop flavour and aroma are not noticeable
• Well attenuated and highly carbonated
• Contains no more yeast, so that almost no yeasty taste is noticeable
• No chill-haze
• No Diacetyl
• Beer is filtered

• Top fermented
• Colour: golden to amber
• The malt sweetness is balanced by a clove-like phenolic and fruity-estery banana notes
• Hop flavour and aroma: low to medium
• Body: medium to full
• Carbon dioxide: high
• No Diacetyl
• Yeast turbidity possible

• Top fermented
• Colour: light brown to black
• The sweetness of malt is balanced with clove-like phenolic and fruity-ester banana notes
• Hop flavour and aroma: low to medium
• Carbon dioxide: high
• Full-bodied
• The flavour, but not the aroma, should show a mild roasted malt character
• No Diacetyl
• Yeast turbidity possible

• Top fermented
• Colour: straw yellow to dark brown
• Intense hop bitterness
• Use of both, traditional European (e.g., English, German or Czech) and "modern" flavour hops (e.g., USA, New Zealand, Australia, but also new German flavour hops), could be used in the cold part of the brewery ("dry hopped")
• Distinct hop characteristics: Depending on the hop varieties as well fruity, citrusy, floral or resinous aromas are possible
• The malt sweetness is balanced by a clove-like phenolic and fruity banana note
• Body: light to full-bodied
• Carbon dioxide: high
• No Diacetyl
• This beer may have a yeast turbidity

In order to facilitate sensory evaluation, it is necessary for the brewery to provide additional information about the beer when submitting the entry:

• Indication of the type of beer

• Bottom or top fermented
• In this category, both lagers and ales with low to high smoke flavour are permitted. 
• A smoke aroma must be clearly perceivable, yet balanced. The base beer style must be recognizable
• The taste notes of malt, hops and smoky flavour should be balanced. Especially with cold-hopped beers there should be a harmony between the hop and smoke flavours.
• Bitterness: low to medium
• Hop aroma: low to medium
• No Diacetyl
• Turbidity is permitted

Note: Smoke beers with the base style Märzen, Kellerbier, Helles or Dunkles must be submitted to the designated category "Franconian-Style Smoke Beer".

In order to facilitate sensory evaluation, it is necessary for the brewery to provide additional information about the beer when submitting the entry:

• Indication of the beer type

• Bottom fermented
• In this category, only the following base beer styles, which were traditionally brewed in Franconia, shall be submitted:
• Märzen
• Kellerbier
• Helles
• Dunkles
• Smoky smell and taste
• The taste notes of malt, hops and smoky flavour should be balanced.
• Sweet roasted malt notes recognizable.
• Body: full body and creamy texture due to well-embedded carbon dioxide
• Low but noticeable fine hop flavour and low to medium bitterness.
• No Diacetyl

In order to facilitate sensory evaluation, it is necessary for the brewery to provide additional information about the beer when submitting the entry:

• Indication of the type of beer

• Bottom fermented
• Colour: copper to light brown
  
• Body: medium - usually with a dry finish
• Hops: medium to stronger bitterness, hop flavour is low.
• Aroma and flavour: bread and biscuit character are present
• No fruity ester or diacetyl notes
• Beers may be filtered or unfiltered
• Carbonation: low to moderate

• Top- or bottom fermented
• Herbs and/or spices are added during wort boiling, main or second fermentation
• The hop character should not cover the spicy character
• In case of addition of tart and savoury fruits (e.g. juniper), the beer must be assigned to this category
• The beer may be clear or cloudy

In order to facilitate the sensory evaluation, it is necessary that the brewery provides additional information on the beer during registration:

• Indication of all added herbs and/or spices
• Indication of the type of beer
  

• Top- or bottom fermented
• These beers (lagers or ales) are brewed with barley malt and honey
• Brewed traditional or experimental
• The flavour and aroma of honey should be noticeable but not cover the other ingredients

In order to facilitate the sensory evaluation, it is necessary that the brewery provides additional information on the beer during registration:

• Indication of the type of beer
• Indication of honey used
  

• Bottom fermented
• Colour: light yellow to amber
• Body: medium, malt typical
• Traces of sulphur (caused by yeast) are noticeable
• Certain types show an intense hop flavour / character which, however, is balanced by malt to keep the typical characteristics
• No caramel character
• Hop bitterness: light to medium
• Slight to evident cellar turbidity
• No fruity esters or Diacetyl

• Bottom fermented
• Colour: light brown to black
• Malt aroma and flavour: high
• Hop bitterness: clean, balanced
• The use of Munich dark malt should emphasize the chocolate-like, roasted malt or biscuit-like aroma
• Small quantities of roasted or caramel malts may be used
• Hop flavour and aroma: low but noticeable
• Slight up to evident cellar turbidity
• No fruity esters or Diacetyl

• Bottom fermented
• Colour: light yellow to golden
• Hop bitterness: noticeable to high
• Hop flavour and aroma: moderate, quite noticeable
• However, the aroma may not be characterised by the use of aromatic hops in the cold block ("dry hopped")
• Attenuation degree: high
• Body: medium
• Flavour and aroma: residual sweetness
• No fruity esters or Diacetyl
• Dense and rich foam
• Slight up to evident cellar turbidity

• Top or bottom fermented
• The senses should be able to discern the particular taste nuances of the type(s) of cereals and "starch providers" used (rye, spelt, triticale, millet, rice, oats, corn, single-grain corn, emmer etc.)
• Taste and smell: well-balanced malty aroma through to cereal-like
• Hop aroma: slight to medium
• Light to full-bodied
• Hop bitterness: slight to medium
• Unfiltered beers can be cloudy
• A taste of yeast can be clearly distinguished in top-fermented beers because the beer often contains yeast
• No Diacetyl

In order to facilitate sensory evaluation, it is necessary for the brewery to provide additional information about the beer during registration:

• Indication of the type of beer
• Indication of the added alternative cereals

• Bottom fermented
• Colour: amber to brown (using special malts)
• Body: medium
• A slight sweet maltiness dominates over a clean hop bitterness
• Malt character: lightly roasted, however, not caramel-like (though a low level of light caramel is acceptable)
• Flavour and aroma: slight bread or biscuit character
• Hop flavour and aroma: low but noticeable
• No fruity esters or Diacetyl
• Turbidity allowed

• Top- or bottom fermented
• Beers that have been aged over a longer period of time in wood barrels or in contact with wood, and which fulfil the undermentioned criteria for alcohol content
• This special ageing process aims to lend the beer a specific character that is either drawn from the wood itself or from the product previously stored in the barrel
• Due to the special ageing process, these beers can also have a very low CO2 content; beers without foam can therefore also be regarded as typical of this type.
• Hop bitterness is low
• No Diacetyl
• Chill-haze is acceptable
• Slight to clear traces of barrel are just as typical of these beers as aromas reminiscent of tobacco, sherry or vanilla

Wood and Barrel Aged Strong Beers which are characterized by an acidic taste caused during barrel ageing have to be registered in category 26 Wood and Barrel Aged Sour Beer.

In order to facilitate sensory evaluation, it is necessary for the brewery to provide additional information about the beer when registering:

• Indication of the type of beer
  
• Type of wood or barrel used (new/old, type of wood)
  
• Information on the products that were previously stored in the barrel

• Top- or bottom fermented
• These beers are often brewed by freezing a Strong Beer and removing resulting ice
• Full body and high residual malty sweetness
• Alcohol: Despite high ABVs, alcohol should be smooth, can be warming but never harsh
• Hop aroma and bitterness: low to moderate
• Fruity ester characters are noticeable but sometimes even high and counter-balanced by complex alcohol notes
• Bready, biscuit-like and / or caramel flavours are often part of the character
• A smoky character is allowed, the flavours of malt, hops and smoky aroma should be balanced
• Very low Diacetyl content is allowed

The following beer styles are not allowed in this category (out of style):

• Imperial India Pale Ale
• Wood and Barrel Aged Strong Beer
• Wood and Barrel Aged Sour Beer

These beers must be entered in the corresponding categories.

To facilitate sensory evaluation, it is necessary for the brewery to provide additional information about the beer when registering:

• Indication of the type of beer

• Colour: straw yellow to copper
• Good and dense foam
• This beer can be filtered or unfiltered
• Hop aroma: low to medium
  
• Hop bitterness: low to medium
• Malt flavour / smell: very low (dealcoholized beers) depending on the production method to very pronounced (cold contact fermentation process)
• No to low fruity esters
• No Diacetyl
• Attenuation degree: very low (cold contact fermentation process) to high (dealcoholized beers)
• Body: very light to medium (with pronounced sweetness)
• Taste and smell: light to clear residual sweetness

• Bottom and top fermented
• Colour: straw yellow to dark brown
• Good and dense foam
• This beer can be filtered or unfiltered
• Hop bitterness: medium to high
• Hop aroma: medium to high
• The spectrum of hop aromas can range from hay-like and grassy-floral to fruity, citrusy, resinous, and piney. Hop-related aromas of onion and garlic are also permissible.
  

• Malt character and fullness: dependent on the respective beer style

• Ester notes: dependent on the respective beer style
• No Diacetyl
• Attenuation degree: very low (cold contact fermentation process) to high (dealcoholized beers)

• In comparison to Non-Alcoholic Lager, this category emphasizes pronounced hop bitterness and aroma. The hops should not exhibit an astringent character.

In order to facilitate sensory evaluation, it is necessary for the brewery to provide additional information about the beer during registration:

• Indication of the type of beer

• Bottom and top fermented
• Colour: light brown to deep black (opaque black)
• Hop Bitterness: low to high
• Hop Aroma: low to medium
• Malt notes: expressions of chocolate, bread, biscuit, coffee, and roasted aromas are dependent on the respective beer style
• Addition of roasted malt, smoke malt, or oat flakes is permitted
• Malt character and fullness: dependent on the respective beer style
• Ester notes: dependent on the respective beer style
• Low to high fruity estery notes
• No diacetyl
• This beer could be filtered or unfiltered
• Attenuation degree: depending on used method very low (cold-contact) to high (dealcoholized beer)

In order to facilitate sensory evaluation, it is necessary for the brewery to provide additional information about the beer during registration:

• Indication of the type of beer

• Colour: straw yellow to dark brown
• Good and dense foam
• This beer is unfiltered
• Hop bitterness: low to medium
• Hop aroma: low
• Malt flavour: depending on the method of preparation, could be very low (dealcoholized beers) to pronounced (cold contact fermentation process)
• Depending on the yeast, low to high fruity ester notes; no Diacetyl
• Attenuation degree: very low depending on the method of production (cold contact fermentation process) to high (dealcoholized beers)
• Body: light and dry to medium (with pronounced sweetness)
• Taste and smell: low to significant residual sweetness

• Top fermented
• Colour: Light to deep golden
• Raw materials and adjuncts: dependent on the respective beer style
• Hop bitterness, flavour and aroma: low but noticeable
• Low to high levels of fruity esters
• Low levels of phenolic notes by means of fermentation by-products are allowed but not mandatory
• Body: low to medium
• Attenuation: very low (cold contact fermentation process) to high (dealcoholized beers)
• Beers may have a slight yeast haze
• No Diacetyle

The creativity of brewers worldwide is the driving force behind innovative new beer ideas.

Despite the many different categories of the European Beer Star, some beers cannot be classified in the previous categories. In order to give such beers the opportunity to compete at the EBS, the open special category Experimental Beer is available.

The decisive factor for the participation and acceptance of a beer in this category is the fact that the beer does not fit into one of the existing category descriptions. If the beer still clearly fits into one of the existing categories, that beer will be judged Out-of-Style.

Note: in order to give the judges the chance to assess the samples, the participant shall provide information about the idea, the production process, the base beer style and, if necessary, the used adjuncts.

• Colour: straw yellow to dark brown
• Good and dense foam
• This beer is unfiltered
• Hop bitterness: low to medium
• Hop aroma: low
• Malt flavour: depending on the method of preparation, could be very low (dealcoholized beers) to pronounced (cold contact fermentation process)
• Depending on the yeast, low to high fruity ester notes; no Diacetyl
• Attenuation degree: very low depending on the method of production (cold contact fermentation process) to high (dealcoholized beers)
• Body: light and dry to medium (with pronounced sweetness)
• Taste and smell: low to significant residual sweetness

Beer mix beverages are mixed from non-alcoholic sales beer and ready-to-drink soft drinks (e.g. soda or juices)

• Original beer: top or bottom fermented
• Colour: depends on the original beer and soft drink
• The ratio of beer to soft drink should result in a harmonious overall impression
• The beer mix beverage is more full-bodied than the soft drink due to the beer content. The body and typical beer flavours, such as maltiness and bitterness, balance out the fruitiness and sweetness of the soft drink
• A fruit flavour corresponding to the soft drink must be recognizable
• The fruit flavour should not be artificial
• Very low to barely perceptible bitterness
• Body: low to medium body
• Balanced sweetness - acidity ratio
• Significantly unbalanced acidity or sweetness will be rated as a fault
• No astringency due to sweeteners permitted
• A pleasant, beer-typical, recency should be present
• DMS, oxidation or diacetyl notes are not permitted
• Turbidity is permitted