Malt aroma & flavor
In darker versions, any of roasted malt, caramel or chocolate aroma and flavor attributes are present at low levels.
All Origin Hybrid/Mixed Lagers or Ales
Brett Beer
Mixed / specialty · Any color is acceptable. Beer color may be influenced by the color of added fruits or other ingredients.
What to expect
In darker versions, any of roasted malt, caramel or chocolate aroma and flavor attributes are present at low levels.
Reading guide · The complete guideline attributes below preserve the source’s qualifications.Color · SRM
Varies with style
Varies with style. No numeric color range is assigned.
Pale / strawBlack
Any color is acceptable. Beer color may be influenced by the color of added fruits or other ingredients. · Illustrative colors on the shared, uneven SRM scale.
Return to color discoveryAlcohol · ABV
Varies with style
No numeric range is specified.
Bitterness · IBU
Varies with style
No numeric range is specified.
Brewers Association 2026 · Printed guideline page 56 · PDF page 65. Color graphics are illustrative.
The guideline, in detail
Official style attributes, including what may be present and what should be absent.
Hop aroma & flavor
Low to high
Perceived bitterness
Low to high
Body & mouthfeel
Low to high
Clarity
Chill or yeast haze is allowable at low to medium levels at any temperature
Color
Any color is acceptable. Beer color may be influenced by the color of added fruits or other ingredients.
Fermentation characteristics
Medium to high fruity esters are present. Subtle acidity/tartness resulting from Brettanomyces fermentation results in a complex flavor profile. Brettanomyces character should be present at low to high levels, expressed as any of horsey, goaty, leathery, phenolic, or fruity aroma and flavor attributes. Brettanomyces character may or may not be dominant. Subtle acidity/tartness from Brettanomyces should be low to medium-low but may increase with exposure to oxygen during barrel aging. Cultured yeast strains may be used in the fermentation. Beers fermented with Brettanomyces that do not exhibit attributes typical of Brettanomyces fermentation are categorized elsewhere. Beers in this style should not incorporate bacteria or exhibit a bacteria-derived flavor profile. Diacetyl and DMS should not be present.
Additional guideline notes & competition context
Fruited versions will exhibit fruit flavors in balance with other elements. Wood vessels may be used for fermentation and aging; such beers may or may not exhibit attributes typical of wood-aging such as vanillin or of liquids previously aged in a barrel (bourbon, sherry, etc.) A beer exhibiting additional sensory attributes arising from microbes other than Brett is categorized as Mixed Culture Brett Beer. Various India Pale Ales fermented with Brett are categorized as Experimental India Pale Ale. When using these guidelines as the basis for evaluating entries at competitions, brewers may be asked to provide supplemental information about entries in this category to allow for accurate evaluation of diverse entries. Such information might include the underlying beer style upon which the entry is based, or other information unique to the entry such as type of Brett(s) used, fruit(s), type of wood used, or other ingredients or factors which influence perceived sensory outcomes.
Technical specifications, including gravity
Original Gravity (°Plato) Varies with style • Apparent Extract/Final Gravity (°Plato) Varies with style • Alcohol by Weight (Volume) Varies with style • Hop Bitterness (IBU) Varies with style • Color SRM (EBC)