When talking about the alcohol content in any type of alcoholic drink, the metric used is alcohol by volume ABV. But, when referring to 3. Well, as mentioned earlier, 3 point 2 brew came about in following the end of the Prohibition era.
Then, states measured the percentage of mixtures such as alcohol by the weight of the mixture. But, over the years food science and chemistry best standards changed so that it became apparent that using volume to measure the percentage of components in a mixture was more accurate than using weight. After the end of Prohibition, states wanted to be careful when allowing the manufacture, distribution and sale of alcohol.
In fact, this drink was aptly referred to as a non-intoxicating beverage. Over the years, when people have referred to 3. Three point two brew has earned the reputation of being a low-point beer, meaning that it has a lower alcohol content than regular or standard beer.
When comparing 3. Alcohol by weight percentage measures the weight of alcohol in a drink compared to the rest of the drink. On the other hand, alcohol by volume is the percentage of the drink that is alcohol. When measured by weight, what 3. But, it is much easier to measure liquids such as beer volumetrically. So, most standard beers are classified as 4 percent ABV, which means there are 4 milliliters of alcohol in every milliliters of beer. Alcohol by weight is equivalent to 80 percent of alcohol by volume.
So, if you were to measure 3. Now, compare this to most standard beers whose alcohol content is about 4. So, if you are going to perceive three point two brew as a low-quality, weak or amateurish drink, then you would conclude the same for regular beer.
Around the world, most people drink what is categorized as light alcohol i. There is nothing wrong with lighter beers. Beer over 3. Even so, the public's desire and demand for a single-strength beer in retail outlets could be the catalyst for an eventual law change, Zaloudek said. How that goes down, it's anybody's guess. Tags: Metro , News;Caitlin Harrison. More Metro ». Showing 1- 1 of 1.
Add a comment. View all of today's events ». All rights reserved. Switch to the mobile version of this page. Oklahoma Gazette. Log in. Is there really a difference between 3. By Caitlin Harrison. These beers should be well attenuated and very highly carbonated. Body: Medium to full Additional notes: These beers are made with at least 50 percent wheat malt.
Dark barley malts are frequently used along with dark Cara or color malts. Dunkel Weissbiers should be well attenuated and very highly carbonated. Diacetyl should not be present Body: Medium to full Additional notes: These beers are made with at least 50 percent wheat malt. If dark, a mild roast malt character should emerge in the flavor and, to a lesser degree, in the aroma. Carbonation should be high.
German-Style Rye Ale Color: Pale to very dark, with darker versions ranging from dark amber to dark brown. Clarity: Chill haze is acceptable in versions packaged and served without yeast. In versions served with yeast, appearance may range from hazy to very cloudy. Malt sweetness can vary from low to medium.
Low level of roast malt astringency is acceptable when balanced with low to medium malt sweetness. No yeast aroma should be present in versions without yeast. Body: Low to medium Additional notes: Grist should include at least 30 percent rye malt. Versions with yeast are often roused during pouring.
When yeast is present, the beer should have a yeasty flavor and a fuller mouthfeel. Smoke character should be smooth, not harshly phenolic, suggesting a mild sweetness. The phenolic characteristics are often described as clove, nutmeg, vanilla and smoke. Banana esters are often present at low to medium-high levels. No diacetyl should be perceived.
Weissbiers are well attenuated and very highly carbonated. Caramel color is sometimes added to adjust color. Clarity: Beer color may be too dark to perceive. More modern versions can incorporate sweeteners such as sugar and saccharin added post fermentation for additional sweetness and to increase smoothness.
Body: Low Additional notes: These beers may contain malted barley, wheat, and rye as well as unmalted wheat, rye, oats and corn. Though not common, flavorings such as coriander or orange and lemon peel are sometimes added, but are barely perceptible. Low carbonation and aftertaste are typical. Fruity-ester complexity may range from low to medium, in harmony with malt and other attributes. The most notable characteristic that these beers share is a modest alcohol content of ranging of 2.
These beers can be lower gravity formulations of their own, or can be produced from second run wort from the production of higher gravity beers. Balance is a key component when assessing these beers. Wood- and barrel-aged versions which exhibit attributes of wood aging should be categorized as wood- and barrel-aged beers. Fruited versions are categorized as Belgian-style fruit beers.
Such information might include an underlying Belgian beer style not otherwise defined in these guidelines or other information unique to the entry such as ingredients or processing which influence perceived sensory outcomes.
Caramel or toasted malt attributes are acceptable. Noble-type hops are commonly used. Perceived Bitterness: Low to medium Fermentation Characteristics: Low to medium fruity esters are present.
Perceived Bitterness: Very low to medium-low Fermentation Characteristics: Low to medium fruity esters are balanced with low level malt attributes.
Low level yeast-derived phenolic spiciness may be present. Diacetyl and acidic character should not be present. A complex fruitiness is often present. Body: Very low to medium Additional notes: These beers are often brewed with light-colored Belgian candy sugar. These beers can be malty in overall impression or dry and highly attenuated. They can have a deceptively high alcohol character and a relatively light body for beers of high alcoholic strength.
Some versions may be equally high in alcohol with a more medium in body. Medium to high malt intensity can be rich, creamy and sweet. Body: Medium to full Additional notes: These beers are often though not always brewed with dark Belgian candy sugar. These beers are typically well attenuated with a deceptive alcoholic strength.
Slight yeast haze may be present in bottle conditioned versions. Perceived Bitterness: Medium-low to medium Fermentation Characteristics: Fruity esters especially banana are absent or present at low levels. Clove-like phenolic flavor and aroma may be present at low to medium-low levels. Diacetyl character should not be present. Body: Low to medium Additional notes: Head should be dense and mousse-like.
Herbs or spices such as coriander or others may be used in subtle amounts to enhance overall aroma or flavor, or may be absent. Traditional Tripels are bottle conditioned and may exhibit slight yeast haze. However, yeast should not be intentionally roused.
There should be no roasted or dark malt character. Fruity esters, including banana, are also common, but not required. Traditional Tripels are often well attenuated. Body: Medium Additional notes: Head should be dense and mousse-like. Brewing sugar may be used to lighten the body. Body: Full with creamy mouthfeel Additional notes: Head should be dense and mousse-like.
Oxidized character, if present in aged Quads, should be mild and pleasant. Wits are traditionally bottle conditioned and served cloudy. Hop flavor is not present. Perceived Bitterness: Low, from noble-type hops. Fermentation Characteristics: Low to medium fruity esters are present. Mild acidity is appropriate. Body: Low to medium, with a degree of creaminess from wheat starch.
Additional notes: Witbiers are brewed with malted barley, unmalted wheat and sometimes oats. Typically they are brewed with coriander and orange peel; modern versions sometimes feature other spices and or citrus peel types.
Very low to low level spice and citrus peel attributes may be present. Perceived Bitterness: Medium-low to medium, but not assertive. Low to medium-low level phenolics may be present, expressed as spice-like or other attributes. Phenolics should not be harsh or dominant and should be in harmony with ester profile and hops.
Fruity and spicy black pepper attributes derived from Belgian yeast are common. These beers are well attenuated and often bottle conditioned contributing some yeast character and high carbonation. Complex alcohols, herbs, spices, low Brettanomyces attributes including slightly acidic, fruity, horsey, goaty and leather-like, as well as clovey and smoky phenolics may be present.
These beers are often bottle conditioned and display some yeast character and high carbonation. Body: Low to medium Additional notes: Specialty Saisons represent a very wide family of specialty beers. Entries brewed with dark malts, fruit s , spice s or other special ingredients may deviate substantially from traditional appearance and flavor and from parameters shown in this guideline.
Color, body, malt character, esters, alcohol level and hop character should harmonize with attributes from special ingredients. Such information might include the underlying beer style upon which the entry is based, or other information unique to the entry such as ingredients such as malts and grains, hop varieties, microflora, fruit, spices, or other ingredients, etc.
These beers are often bottle conditioned so slight yeast haze is acceptable. Beers displaying more pronounced levels of Brettanomyces derived attributes are categorized as Brett Beers. Alcohol may be evident in higher strength beers. Clarity: Chill haze is acceptable at low temperatures. Some versions may be more highly carbonated. Bottle conditioned versions may appear cloudy when served. A very low level of malt sweetness may be present and balanced by acidity from Lactobacillus.
Fermentation Characteristics: Brettanomyces -produced aromas and flavors should be absent or very low. Fruity esters expressed as cherry or green apple attributes are apparent. Overall flavor of Oud Bruin is fundamentally characterized by low to high lactic sourness. Many versions express very low to medium acetic sourness and aroma; acetic sourness may also be absent.
Body: Low to medium-low with a refreshing mouthfeel Additional notes: Oaky or woody flavors may be pleasantly integrated. Flavors of wine or distilled spirits associated with used barrels should not be present. Hop character is achieved by using stale and aged hops at low rates. High to very high fruity esters are present. Traditionally, Lambics are unblended and spontaneously fermented.
They express high to very high levels of fruity esters as well as bacteria and yeast-derived sourness. Some versions are fermented with the addition of cultured yeast and bacteria. Carbonation can range from very low to high.
Body: Very low with dry mouthfeel Additional notes: Lambics originating in the Brussels area of Belgium are often simply called Lambic. Versions of this beer style made outside of the Brussels area cannot be called true Lambics. Historically, traditional Lambic is dry and completely attenuated, exhibiting no residual sweetness either from malt, sugar or other sweeteners.
Sweet versions may be created through the addition of sugars or other sweeteners. Traditionally, Lambics are brewed with unmalted wheat and malted barley. Perceived Bitterness: Very low Fermentation Characteristics: Gueuze represents blends of aged and newly fermenting young Lambics.
They are characterized by intense fruity ester, sour, and acidic attributes which only result from spontaneous fermentation. Carbonation can be none flat to medium. Body: Very low with dry mouthfeel Additional notes: Gueuze originating in the Brussels area of Belgium, are often simply called Gueuze.
Historically, traditional Gueuze is dry and completely attenuated, exhibiting no residual sweetness either from malt, sugar or other sweeteners. Traditionally, Gueuze is brewed with unmalted wheat, malted barley, and stale, aged hops. Some versions may exhibit attributes typical of specialty malts.
Perceived Bitterness: Very low Fermentation Characteristics: These blended and secondary fermented beers may be very dry or mildly sweet. Aged beer is often blended with young beer to create this special style. Body: Very low with dry mouthfeel Additional notes: While taking its inspiration from the Traditional Gueuze whose origin is the Brussels area of Belgium, Contemporary Belgian-Style Spontaneous Fermented Ales may incorporate specialty malts, spices or other flavors or fruited combinations that influence the hue, flavor and aroma of the finished beer such that they differ significantly from traditional examples.
Such information might include the underlying beer style upon which the entry is based, or other information unique to the entry such as non-traditional malts, sweeteners used, other ingredients or processing which influence perceived sensory outcomes.
Cheesy hop character should not be present. Historically, traditional Lambics are dry and completely attenuated, exhibiting no residual sweetness either from malt, sugar, fruit or other sweeteners.
Some versions often have a degree of sweetness contributed by fruit sugars, other sugars or other sweeteners. See also Belgian-Style Lambic for additional background information. Such beers exhibiting wood-derived attributes should be categorized in other Wood-Aged categories. Competition organizers may create subcategories which reflect groups of entries based on color, fruit, or other ingredients.
Such information might include the underlying lambic beer upon which the entry is based, or other information unique to the entry such as fruit ingredients or processing which influence perceived sensory outcomes. Assertive smoked wheat malt aromas and flavors are medium to medium-high with aroma dominated by oak smoke. An overall crisp flavor is achieved by managing fermentation temperatures. Sourness should not be present.
Body: Low to medium-low Additional notes: Grodziskie sometimes referred to as Graetzer in German is an ale style of Polish origin. Historic versions were often bottle conditioned and highly carbonated. Adambier Color: Light brown to very dark Clarity: Beer color may be too dark to perceive clarity.
When clarity is perceivable, chill haze is absent. Astringency from highly roasted malt should not be present. Perceived Bitterness: Low to medium Fermentation Characteristics: A cool ale fermentation is typically used.
Aging in barrels may contribute some level of Brettanomyces and lactic character. Body: Medium to full Additional notes: The style originated in Dortmund and is a strong, dark, hoppy 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.
Adambier may or may not use wheat in its formulation. Smoke character may be absent in contemporary versions. Fruited versions of this style which exhibit attributes of wood-aging should be categorized as fruited Wood- and Barrel-Aged Sour Beers. Fruited versions of this style which do not exhibit attributes of wood-aging should be categorized as Fruit Wheat Beers.
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. Acidity and sweet corn-like DMS should not be present. Low caramel malt aroma and flavor may be present.
Hop character can vary widely, exhibiting diverse hop aroma and flavor attributes. DMS should not be present. Body: Low to medium Additional notes: Pale Ales from around the world may vary considerably from the other pale ale styles defined elsewhere within this document. Overall flavor impression is mild. Clean yeasty, bready character may be present. Yeast in suspension if present may impact overall perception of bitterness. Body: Low to medium-low with a dry finish Additional notes: Overall impression is a well-integrated easy drinking, refreshing pale ale style with distinctive fruity, tropical, herbal and many other hop aromas and flavours.
Body: Medium-low to medium with a dry finish Additional notes: Overall impression is a well-integrated easy drinking, refreshing pale ale style with distinctive fruity hop aromas and flavours. Diacetyl is absent in these beers.
Hop attributes are dominant and balanced with malt character. Fruity ester and yeasty aromas are medium to high. Birchwood smoke character, derived from the malting process, should be present. These beers are characterized by juniper and birchwood smoked malt.
Hue may be too dark to perceive clarity in some versions. 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. Body: Full Additional notes: Traditional German wheat beer yeast is not used in this style of beer. When using these guidelines as the basis for evaluating entries at competitions, competition organizers may choose to create subcategories which reflect pale and dark versions. Very low levels of sulfur-related compounds are acceptable. Bready or light biscuity attributes may be present.
These are well attenuated beers. Body: Low to medium-low Additional notes: The head should be dense, pure white and persistent. Perceived Bitterness: Medium Fermentation Characteristics: Very low levels of diacetyl, if present, are characteristic of this style and may accent malt character.
Low levels of sulfur compounds may be present. Body: Medium Additional notes: The head should be dense. Malt character is sometimes bready and suggestive of lightly toasted malted barley. There should be no caramel character. Perceived Bitterness: Low, derived from European noble-type hops. A very low level of sulfur attributes may be present in balance with other attributes.
Body: Medium Additional notes: Many beer brands known as Austrian-Style Maerzen are nearly indistinguishable from Munich-Style Helles and are appropriately categorized here.
Perceived Bitterness: Medium Fermentation Characteristics: Fruity esters and diacetyl should not be present. Perceived Bitterness: Low to medium-low, clean and crisp. Fermentation Characteristics: DMS, diacetyl, and fruity esters should not be present. Chill haze should not be present. Light caramel or biscuit character may be present. Perceived Bitterness: Low to medium-low, producing a clean finish.
Fermentation Characteristics: DMS, diacetyl, fruity esters and phenolic attributes should not be present. Sweet maltiness is medium-low to medium and leads to a muted clean hop bitterness. Low level caramel character is acceptable. Today, some examples are brewed to a lower original gravity. Perceived Bitterness: Medium-low to medium Fermentation Characteristics: Fruity esters and diacetyl should not be present Body: Low to medium-low Additional notes: Dunkels do not offer an overly sweet impression, but rather a balance between malt and dark malt sweetness and hop character.
Perceived Bitterness: Medium-low to medium-high Fermentation Characteristics: Fruity esters and diacetyl should not be present. German-Style Schwarzbier Color: Very dark brown to black, with a pale-colored head. When clarity is perceivable, chill haze should not be present. Malt sweetness is low to medium and displays a mild roasted malt character without bitterness. Perceived Bitterness: Low to medium Fermentation Characteristics: Fruity esters and diacetyl should not be present.
Smoke beechwood character ranges from very low to medium. Smoky aroma should be not harshly phenolic. Sulfur may be present at low levels.
Medium-low to medium toasted malt sweetness should be present. Aroma and flavor of smoked beechwood ranges from very low to medium. Aroma should strike a balance between malt, hop and smoke. Smoke flavors should be smooth, without harshness. Fermentation Characteristics: Fruity esters are usually absent, but if present should be very low.
Clarity: Appearance should be clear. Perceived Bitterness: Low to medium-low Fermentation Characteristics: Fruity esters, if present, should be low. Traditional bocks display high malt sweetness. Fermentation Characteristics: Fruity esters if present should be minimal. Some caramel and toffee character can contribute to complexity in a secondary role.
Dark fruit flavors such as prune and raisin may be present. Malty sweetness is pronounced but should not be cloying. There should be no astringency from roasted malts. Fruity esters are commonly perceived at low to moderate levels. Fruity esters may be evident, but not overpowering. Alcoholic strength is very high. Body: Very full Additional notes: This is a stronger version of Doppelbock. Traditionally, these beers were created by freezing a Doppelbock and removing the ice, thus concentrating the alcohol.
Body: Low Additional notes: Corn, rice, or other grain or sugar adjuncts are often used. American Lagers are very clean and crisp, and aggressively carbonated. Body: Low Additional notes: Corn, rice, or other grain or sugar adjuncts are often used, but all-malt formulations are also made.
Contemporary American Lagers typically exhibit increased hop aroma and flavor compared to traditional versions, are clean and crisp, and aggressively carbonated. These beers are characterized by an extremely high degree of attenuation. Final gravity is often less than 1. Body: Low with dry mouthfeel Additional notes: Corn, rice or other grain or sugar adjuncts are often used. These beers are high in carbonation. Flavor attributes typical of beer are usually very low when present.
Calories should not exceed per ounce serving. Low carb beers should have a maximum carbohydrate level of 3. Body: Low to medium-low, often with dry mouthfeel Additional notes: Corn, rice, or other grain or sugar adjuncts are often used but all-malt formulations are also made. Hop attributes, though subtle, are more evident than in traditional American-Style Light Lager. Body: Medium-low to medium Additional notes: Finish should exhibit low to medium-low body with a clean, crisp malt character evident at low levels.
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