24. Historical Beer



24-A. Historical Beer

Historical Beers are the color of underlying historical style. Clarity depends on underlying style. Beers in this substyle include established historical beers and/or brewing traditions from any era or part of the world that don't fit within another beer style defined within these guidelines. Aroma and flavor derived from malts and hops are variable with underlying historical style. Some historical beers that could fit styles such as Herb & Spice, Field Beer, etc. may be categorized as Historical Beers if accompanied by histrical stories. This substyle pays tribute to beers that incorporate unique brewing ingredients and/or techniques that were used in the past. Examples of Historical Beers include South American Chicha, Nepalese Chong/Chang, African sorghum-based beers and many others. Body is variable with underlying historical style.To allow for accurate judging the brewer must provide additional information about the entry including the historical beer style of underlying base beer, any unique ingredients used and/or processes. Also the brewer may provide historical context about the underlying base beer, if any. Beer entries not accompanied by this information will be at a disadvantage during judging.

  • Original Gravity (°Plato) : Varies with underlying style
  • Apparent Extract/Final Gravity (°Plato) : Varies with underlying style
  • Alcohol by Weight (Volume) : Varies with underlying style
  • Bitterness (IBU) : Varies with underlying style
  • Color SRM (EBC) : Varies with underlying style



  • 初期比重 (プラート度):ベースにしたビアスタイルに基づく
  • 最終比重 (プラート度):ベースにしたビアスタイルに基づく
  • アルコール度数 :ベースにしたビアスタイルに基づく
  • ビタネス・ユニット:ベースにしたビアスタイルに基づく
  • 色度数:ベースにしたビアスタイルに基づく

24-B. Kentucky Common Beer

Kentucky Common Beers are medium to deep amber. Chill haze or yeast haze is acceptable. Low to medium-low fruity esters may be present. Hop aroma and flavor are low to medium and may exhibit floral or spicy attributes typical of early 20th century North American hop varieties. Hop bitterness is low to medium. Malt Aroma and flavor are medium-low to medium. Sweet malt is the dominant flavor attribute. Notes of corn, caramel, toffee and/or bread may be present. Very low levels of DMS, if present, are acceptable. Diacetyl should not be present. Body is Medium-light to medium with a dry finish enhanced by high carbonation. This American-born regional style proliferated around Louisville, Kentucky, from the Civil War era until Prohibition. Corn grits or flakes were commonly used at a rate or 25-35% of the total grist. Minerally attributes resulted from the use of hard brewing water. These beers were consumed very young, going from brewhouse to consumer in as little as one week. Early 20th century brewing literature mentions a slight tartness developing during fermentation as a characteristic attribute of this style. If tartness is present in modern versions, it should be at very low levels.

  • Original Gravity (°Plato) : 1.040-1.055 (10-13.6 °Plato)
  • Apparent Extract/Final Gravity (°Plato) : 1.010-1.018 (2.6-4.6 °Plato)
  • Alcohol by Weight (Volume) : 3.2%-4.4% (4.0%-5.5%)
  • Bitterness (IBU) : 15-30
  • Color SRM (EBC) : 11-20(22-40 EBC)



  • 初期比重 (プラート度):1.040-1.055 (10-13.6)
  • 最終比重 (プラート度):1.010-1.018 (2.6-4.6)
  • アルコール度数 :4.0-5.5% ABV
  • ビタネス・ユニット:15-30 IBU
  • 色度数:11-20 SRM (22-40 EBC)

24-C. Grodziskie

Grodziskies (also known as Grätzer in German) are straw to gold-colored ale beer of Polish origin. Chill haze is acceptable. Fruity esters are low. Hop aroma and flavor of noble hops ranges from not present to low. Hop bitterness is medium-low to medium. Oak-smoked wheat malt comprises the entire grain bill. Overall balance is a sessionably medium to medium-high assertively oak-smoked wheat malt emphasized beer. Ale fermentation at lower temperatures than common English ales lends a lager-like crisp overall impression. Sourness should not be present. Diacetyl and DMS should not be present. Body is light to medium light. Historic versions were often bottle conditioned and highly carbonated.

  • Original Gravity (°Plato) : 1.028-1.036 (7.1-9.0 °Plato)
  • Apparent Extract/Final Gravity (°Plato) : 1.006-1.010 (1.6-2.6 °Plato)
  • Alcohol by Weight (Volume) : 2.1%-2.9% (2.6%-3.6%)
  • Bitterness (IBU) : 15-25
  • Color SRM (EBC) : 3-6 (6-12 EBC)



  • 初期比重 (プラート度):1.028-1.036 (7.1-9.0)
  • 最終比重 (プラート度):1.006-1.010 (1.6-2.6)
  • アルコール度数 :2.6-3.6% ABV
  • ビタネス・ユニット:15-25 IBU
  • 色度数:3-6 SRM (6-12 EBC)

24-D. Adambier

Adambiers are light brown to very dark. Beer color may be too dark to perceive clarity. When clarity is perceivable, chill haze is not acceptable. Hop aroma and flavor are low. Hop bitterness is low to medium. Traditional and non-hybrid varieties of European hops are traditionally used. Toast and caramel malt aroma and flavor may be present. Astringency from highly roasted malt should not be present. A cool ale fermentation is typically used. Extensive aging and acidification of this beer can mask malt and hop character to varying degrees. Aging in barrels may contribute some level of Brettanomyces and lactic character. The style originated in Dortmund. It is a strong, dark ale which may or may not be sour. It may also be extensively aged in wooden barrels. Traditional versions may have a low or medium-low degree of smokiness. Smoke character may be absent in contemporary versions. Adambier may or may not use wheat in its formulation. Body is medium to full. Fruited versions of this style which exhibit attributes of wood-aging should be categorized as Fruited Wood- and Barrel-Aged Sour Beers.

  • Original Gravity (°Plato) : 1.070-1.090 (17.1-21.6 °Plato)
  • Apparent Extract/Final Gravity (°Plato) : 1.010-1.020 (2.6-5.1 °Plato)
  • Alcohol by Weight (Volume) : 7.1%-8.7% (8.9%-11.0%)
  • Bitterness (IBU) : 30-50
  • Color SRM (EBC) : 15-35 (30-70 EBC)



  • 初期比重 (プラート度):1.070-1.090 (17.1-21.6)
  • 最終比重 (プラート度):1.010-1.020 (2.6-5.1)
  • アルコール度数 :8.9-11.0% ABV
  • ビタネス・ユニット:30-50 IBU
  • 色度数:15-35 SRM (30-70 EBC)

24-E. Dutch-Style Kuyt Beer

Dutch Kuyt Beers are gold to copper colored ale. Chill haze and other haze is acceptable. Fruity esters may be present at low levels. Hop aroma and flavor are very low to low from noble-type hops or other traditional European hopvarieties. Hop bitterness is medium-low to medium. The malt aroma is grainy or grainy-bready. The distinctive character of this beer is derived from the use of at least 45 percent oat malt, at least 20 percent wheat malt with pale malt making up the remainder of the grain bill. Very low levels of diacetyl are acceptable. Acidity and sweet corn-like DMS should not be present. Body is light to medium. This style of beer was popular in the Netherlands from 1400-1550.

  • Original Gravity (°Plato) : 1.050-1.080 (12.4-19.3 °Plato)
  • Apparent Extract/Final Gravity (°Plato) : 1.006-1.015 (1.6-3.9 °Plato)
  • Alcohol by Weight (Volume) : 3.8%-6.3% (4.8%-7.9%)
  • Bitterness (IBU) : 25-35
  • Color SRM (EBC) : 5-12.5 (10-25 EBC)



  • 初期比重 (プラート度):1.050-1.080 (12.4-19.3)
  • 最終比重 (プラート度):1.006-1.015 (1.6-3.9)
  • アルコール度数 :4.8-7.9% ABV
  • ビタネス・ユニット:25-35 IBU
  • 色度数:5-12.5 SRM (10-25 EBC)

24-F. Finnish-Style Sahti

Finnish Sahtis are pale to copper. Chill haze, yeast haze and general turbidity are acceptable. Juniper aroma and flavor should be evident due to the use of juniper boughs/branches and berries in the brewing process. Fruity esters are medium to high. Hop aroma and flavor are not present to very low. Hop bitterness is very low. Malt aroma is medium-low to medium. Malt flavor is medium to high with malt sweetness evident. Bread/bakers' yeast is traditionally used for fermentation and may produce flavors and aromas of complex alcohols, clove-like phenols and banana fruitiness. These beers can vary significantly in character. Diacetyl should not be present. Body is medium to full.

  • Original Gravity (°Plato) : 1.060-1.090 (14.7-21.6 °Plato)
  • Apparent Extract/Final Gravity (°Plato) : 1.016-1.040 (4.1-10.0 °Plato)
  • Alcohol by Weight (Volume) : 5.6%-6.8% (7.0%-8.5%)
  • Bitterness (IBU) : 3-16
  • Color SRM (EBC) : 4-12 (8-24 EBC)



  • 初期比重 (プラート度):1.060-1.090 (14.7-21.6)
  • 最終比重 (プラート度):1.016-1.040 (4.1-10.0)
  • アルコール度数 :7.0-8.5% ABV
  • ビタネス・ユニット:3-16 IBU
  • 色度数:4-12 SRM (8-24 EBC)

24-G. Swedish-Style Gotlandsdricke

Swedish Gotlandsdrickes are pale to copper. Chill haze or yeast haze is acceptable. Gotlandsdrickes are characterized by juniper boughs/branches and berries added in the brewing process. Fruity esters are medium to high. Hop aroma and flavor are not present to very low. Bitterness is very low to medium-low. Malt aroma and flavor are medium-low to medium with birchwood smoke character derived from the malting process. Bread/bakers' yeast is traditionally used for fermentation and contributes to unique character of these beers. Diacetyl should not be present. Body is medium to full.

  • Original Gravity (°Plato) : 1.040-1.050 (10.0-12.4 °Plato)
  • Apparent Extract/Final Gravity (°Plato) : 1.010-1.014 (2.6-3.6 °Plato)
  • Alcohol by Weight (Volume) : 4.4%-5.2% (5.5%-6.5%)
  • Bitterness (IBU) : 15-25
  • Color SRM (EBC) : 4-12 (8-24 EBC)



  • 初期比重 (プラート度):1.040-1.050 (10.0-12.4)
  • 最終比重 (プラート度):1.010-1.014 (2.6-3.6)
  • アルコール度数 :5.5-6.5% ABV
  • ビタネス・ユニット:15-25 IBU
  • 色度数:4-12 SRM (8-24 EBC)

24-H. Breslau-Style Schöps

Breslau Schöpses are straw to black. Hue may be too dark to perceive clarity in some versions. Chill haze is acceptable. Fruity esters may be present. Hop aroma and flavor are very low. Hop bitterness is medium-low to medium. Malt sweetness is medium to medium-high. A high proportion of pale or dark wheat malt (as much as 80 percent) is used to brew these beers as well as Pilsener and other pale, toasted or dark specialty malts. Paler versions may have bready, aromatic biscuit malt attributes. Darker versions may exhibit roast malt bitterness at low levels, and toasted or nutty malt attributes. Caramel-like malt attributes are not present. This beer is fermented with ale yeast, but not with traditional South German wheat beer yeast. Diacetyl and Clove-like phenolic aromas and flavors should not be present. Body is full.

  • Original Gravity (°Plato) : 1.067-1.072 (16.5-17.5 °Plato)
  • Apparent Extract/Final Gravity (°Plato) : 1.016-1.024 (4.1-6.1 °Plato)
  • Alcohol by Weight (Volume) : 4.8%-5.6% (6.0%-7.0%)
  • Bitterness (IBU) : 20-30
  • Color SRM (EBC) : 2-40+ (4-80+ EBC)



  • 初期比重 (プラート度):1.067-1.072 (16.5-17.5)
  • 最終比重 (プラート度):1.016-1.024 (4.1-6.1)
  • アルコール度数 :6.0-7.0% ABV
  • ビタネス・ユニット:20-30 IBU
  • 色度数:2-40+ SRM (4-80+ EBC)