Beer Style Description
This is the description of how the Specialty Honey Beer style of beer should taste, feel and look. However, there may be perfectly fine beers in this style that fall outside of these ranges and descriptions. This information is just to show the most commonly accepted ranges for the Specialty Honey Beer beer style.
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 and/or source of honey used or other factors which influence perceived sensory outcomes.
- Color: Very light to black depending on underlying style
- Body: Varies with underlying style
- Malt Flavors & Aromas: Varies depending on intention of brewer
- Hop Flavors & Aromas: Very low to very high
- IBUs/Bitterness: Very low to very high
- Fermentation Characteristics: Honey Beers may be brewed to a traditional style or may be experimental. Honey Beers incorporate honey as a fermentable sugar in addition to malted barley. Honey character should be present in aroma and ﬂavor but should not be overpowering.
Brewing Properties of Specialty Honey Beer
These are the functional brewing properties of Specialty Honey Beer beers, as descided by the Brewers Association. These guidelines reflect, as accurately as possible, the historical significance, authenticity or a common profile in the current commercial beer market.
The alcohol by volume is shows the amount of alcohol this style of beer should have.
|2.5 - 12.0%|
The International Bittering Units (IBU) scale is used to approximately quantify the actual (not perceived) bitterness of beer.
|1 - 100 IBUs||SRM
SRM is a scale for measuring the color intensity of a beer. Low SRM grains impart a pale straw color while higher values mean it will add a darker color to the wort. Learn more »
–1 - 100 SRM
(2 - 197 EBC)
Original Gravity (OG) is a measure of the sugar content in the wort before alcoholic fermentation has started to produce the beer.
|1.030 - 1.110|
The Final Gravity (FG) is how much sugar is left over in the beer when fermentation is complete.
|1.006 - 1.030|
If you see an error in our data, please let us know!
Based on Brewers Association 2020 Beer Style Guidelines with changes. Used with permission of Brewer's Association.