Festival of Wood and Barrel Aged Beer^SM
2011 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 produced with fruit. (Wild beers with fruit may be better suited to categories 9 or 10.)

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

9. Wild Beer/Brett
Horsey, goaty, leathery, phenolic and light to moderate fruity acidic character evolved from Brettanomyces microorganisms are evident, but may be in balance with other characteristics. Acidity may also be contributed to by bacteria, but should not dominate..

10. Wild Beer/Acidic
Lactic, acetic and other organic acids developed by the use of various microorganisms are evident, but may be in balance with other characteristics. .