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. A statement by the brewer explaining what herbs or spices Page 38 of 41 2/7/07 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.
Note: If no Chocolate or Coffee category exists in a competition, then chocolate and coffee beers should be entered in this category.
Recommended Glassware: Mug or Cervoise Glass
Original Gravity (ºPlato): 1.030-1.110 (7.5-26 ºPlato)
Apparent Extract/Final Gravity (ºPlato): 1.006-1.030 (1.5-7.5 ºPlato)
Alcohol by Weight (Volume): 2-9.5% (2.5-12%)
Bitterness (IBU): 5-70
Color SRM (EBC): 5-50 (10-100 EBC)
Sub-style guidelines used with permission of the Brewers Association, www.beertown.org.
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