Festival of Wood and Barrel Aged Beer^SM
Style Categories

1. Classic Porter/Stout
Brown, Robust, Dry, Oatmeal, Sweet, American

2. Strong Porter/Stout
Foreign, Imperial, Belgian, American (> 7% abv.)

3. Barleywine/Wheatwine
English, American, Belgian

4. Classic Styles
Other styles not higher than 7% abv.

5. Strong/Double/Imperial Pale Beer
IPA, American Strong, Amber, Red, Etc. (> 7% abv.)

6. Strong/Double/Imperial Dark Beer
Brown, Scottish, Old Ale, Belgian Dark, Etc. (> 7% abv.)

7. Fruit Beer
Any beer that employs fruit to derive the dominant characteristics.

8. Experimental Beer
Any beer that employs unusual ingredients and/or techniques,
i. e. spices, blends of different beer styles, etc.

9. Wild Beer
Any beer fermented or aged with microorganisms other than Saccharomyces cerevisiae where natural acidity is well balanced or in the background, and compounds derived from Brettanomyces provide the dominant characteristics.

10. Wild Acidic Beer
Any beer fermented or aged with microorganisms other than Saccharomyces cerevisiae where acidity from lactic, acetic, and other organic acids provide the dominant characteristics.