All Origin Hybrid/Mixed Lagers or Ales
Mixed / specialty · Straw to dark brown
Low to medium-low level pale malt attributes are present in paler versions.
Reading guide · The complete guideline attributes below preserve the source’s qualifications.2–10
Straw to dark brown · Illustrative colors on the shared, uneven SRM scale.
Explore styles overlapping this color range3.5–5.6%
Reference scale, not a limit on official guideline values.
10–35
Measured bitterness; perceived bitterness is described in the guideline below.
Brewers Association 2026 · Printed guideline page 47 · PDF page 56. Color graphics are illustrative.
Official style attributes, including what may be present and what should be absent.
Low to medium-low level pale malt attributes are present in paler versions. Medium-low to medium-high malt attributes such as cocoa, chocolate, caramel, toffee, or biscuit may be present in darker versions. Roast malt astringency is acceptable in darker versions when balanced with malt sweetness.
Low to high
Low to medium
Very low to medium
Clear to cloudy
Straw to dark brown
Low to medium fruity esters are present. Diacetyl and phenolic, clove-like attributes should not be present.
These beers can be fermented with either ale or lager yeast. The grist should include at least 30 percent malted wheat. Versions served with yeast may exhibit somewhat higher perceived bitterness and fuller mouthfeel. If present, yeast character and flavor can range from low to medium, and should be in harmony with malt and hop attributes, and not sharp. When using these guidelines as the basis for evaluating entries at competitions, organizers may wish to further subcategorize this category based on the presence or absence of yeast, use of darker malts, etc.
Original Gravity (°Plato) 1.036-1.056 (9-13.8 °Plato) • Apparent Extract/Final Gravity (°Plato) 1.004- 1.016 (1-4.1 °Plato) • Alcohol by Weight (Volume) 2.8%-4.4% (3.5%-5.6%) • Hop Bitterness (IBU) 10-35 • Color SRM (EBC) 2-10 (4-20 EBC)