Herb and Spice Beer
- Alcohol by Volume: 2.5 - 12%
- IBU: 5 - 70
- Color: 5 - 50 SRM
- Original Gravity: 1.030 - 1.110
- Final Gravity: 1.006 - 1.030
Herb beers use herbs or spices (derived from roots, seeds, fruits, vegetable, flowers, etc.) other than or in addition to hop s to create a distinct (ranging from subtle to intense) character, though individual characters of herbs and/or spices used may no t always be identifiable. Under hopping often, but not always, allows the spice or herb to contribute to the flavor profile. Positive evaluations are significantly based on perceived balance of flavors. A statement by the brewer explaining what herbs or spices are used is essential in order for fair assessment in competitions. Specifying a style upon which the beer is based may help evaluation. If this beer is a classic style with an herb or spice, the brewer should specify the classic style. If no Chocolate or Coffee category exists in a competition, then chocolate and coffee beers should be entered in this category.
The styles listed are based on the Brewers Association 2011 Style Guidelines published by Brewers Association with changes.