All Origin Hybrid/Mixed Lagers or Ales
Mixed / specialty · A wide range of color is acceptable. Lighter versions are straw to copper, while darker versions are dark amber to dark brown.
In darker versions, malt aromas and flavors can optionally include low roasted malt character expressed as cocoa/chocolate or caramel.
Reading guide · The complete guideline attributes below preserve the source’s qualifications.Varies with style
Varies with style. No numeric color range is assigned.
A wide range of color is acceptable. Lighter versions are straw to copper, while darker versions are dark amber to dark brown. · Illustrative colors on the shared, uneven SRM scale.
Return to color discoveryVaries with style
No numeric range is specified.
Varies with style
No numeric range is specified.
Brewers Association 2026 · Printed guideline page 55 · PDF page 64. Color graphics are illustrative.
Official style attributes, including what may be present and what should be absent.
In darker versions, malt aromas and flavors can optionally include low roasted malt character expressed as cocoa/chocolate or caramel. Aromatic toffee, caramel, or biscuit character may also be present. Low level roastiness, graininess, or tannin astringency is acceptable when balanced with low to medium malt sweetness.
Low to medium-high
Low to medium
Low to medium. Rye can impart textural qualities ranging from dry and crisp to smooth and velvety.
Chill haze is acceptable in versions packaged and served without yeast. In versions served with yeast, appearance may range from hazy to very cloudy.
A wide range of color is acceptable. Lighter versions are straw to copper, while darker versions are dark amber to dark brown.
Low levels of spicy and fruity ester aromas are typical. Yeast-derived aroma and flavor attributes such as clove-like or other phenolics may be present when consistent with underlying beer style. These beers can be fermented with either ale or lager yeast. Diacetyl should not be present. Low to medium yeast aroma may be present in versions packaged with yeast.
The grist should include sufficient rye so that rye character is evident in the beer. Rye character is often described as any of spicy, black pepper-like, or earthy attributes. Beers brewed with rye that do not exhibit rye character are categorized in other beer styles. Versions served with yeast should possess a full yeasty mouthfeel. 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 factors which influence perceived sensory outcomes.
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)