Numerical data given under "Technical Characteristics" are not intended to provide absolutely rigid bounds; rather, they are for the general guidance of Competitor and Judge. The term “varietal’ refers to a wine with 85% or more of the named variety. Examples are given for clarification and are not intended to be prescriptive.
Wines in Classes C1 through C7 are red wines to be consumed with food. Better wines in these classes are virtually free of residual sugar, although a well-balanced and well-aged wine will have a softness that could be mistaken for sweetness. The garnet edge of a well-matured wine is preferable to the red-purple of a young wine.
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This class is intended for dry and not very sweet sherry,
The very sweet wines of these types belong in the After Dinner Class.
Technical Characteristics
Ingredients: Commonly used grapes would
include Palomino and
Alcohol: 15.5% - 20%
Colour: No restrictions
Sugar: 0% - 10%
Specific Gravity: 0.980 - 1.007
Acid: 4.0 g/l - 5.5 g/l
pH: 2.9 - 3.3
All entries in this class will be considered for the AWC National Competition as AWC Class A, Aperitif Sherry.
Herbed or otherwise flavoured wine for use as an aperitif. Wines that exhibit the strong aperitif characteristic of the ingredient such as citrus, muscat, or other strongly-flavoured fruits belong in this class. The class includes vermouth type wines as well as those similar to the patent aperitifs. Most tend to the sweet rather than the dry end of the sugar spectrum.
Technical Characteristics
Ingredients: No restrictions.
Alcohol: 16% - 18%
Colour: No restrictions.
Sugar: Medium to very sweet.
Specific Gravity: 1.000 - 1.040
Acid: 4.0 g/L - 5.0 g/L
Tannin: May be somewhat astringent.
Bitterness: A bitter characteristic is permissible.
All entries in this class will be considered for the AWC National Competition as AWC Class B, Aperitif.
Varietal (= single variety) wines in this class are those that contain at least 85% of any one of the following five varieties: Cabernet franc, Carmenere, Malbec, Merlot, or Petit Verdot. Note that any other grape variety or varieties may be used in the remaining 15%. Note that varietal Cabernet Sauvignon wines belong only in Class C5.
Blended wines in this class must contain at least 85% of any two or more of the following six varieties: Cabernet franc, Cabernet Sauvignon, Carmenere, Malbec, Merlot, or Petit Verdot. Note that any other grape variety or varieties may be used in the remaining 15%. Note that Cabernet Sauvignon is permitted in this class as a component of a blend.
Theoretically, a wine with 84% Cabernet Sauvignon and 16% other Bordeaux varieties would belong in this class, but the best wines will usually be those in which no single variety monopolizes the blend and in which the several varieties have combined to produce elegant complexity.
Wine Characteristics
Cabernet franc. Similar in nose and flavour to Cabernet Sauvignon but tending towards coffee and blueberry characters and seldom without a more or less distinctive bell pepper, canned green bean/canned asparagus (methoxypyrazine) character. That character should not be considered a flaw in otherwise good wines but good wines in which it is least aggressive will likely be correspondingly rewarded.
Carmenere. Unless very ripe, tends to exhibit bell pepper herbaceousness. Black currant, smoke, raspberry, earth, spice, violets on the nose. Plummy, black fruit, tea, chocolate, dried herbs in the flavour.
Malbec. Flavours of earth, truffles and dark chocolate accompany the black and red berry flavours.
Merlot. Herbal, cherry, raspberry, plum, eucalyptus, cedar, bell pepper, nut, chocolate, raisin, tobacco.
Petit Verdot.This wine adds colour and minty, musky flavours to Merlot, and Bordeaux Style Blends.
Technical Characteristics
Ingredients: Grapes
Alcohol: 11% - l6%
Colour: Medium red to garnet
Sugar: 0.0% - 1%
Specific Gravity: 0.990 - 0.995
Acidity: 5.0g/L - 6.7g/L
pH: 3.4 – 4.0
All entries in this class will be considered for the AWC National Competition as Class C1, Dry Red Bordeaux Type.
Wines in the Dry Red Pinot Class must contain at least 85% of one or more of the following varieties: Pinot noir, Pinot Meunier, or Gamay noir. Ideally, these wines exhibit fruity attributes and may be at their peak when young. The best mature examples demonstrate complexity and finesse while retaining substantial fruit.
Wine Characteristics
Pinot noir. Nose – earthy, Bing cherry, spice, light, plum, dry black cherry; and an aroma that can resemble wilted roses. Flavour – cherry, spice, raspberry, currant, mushroom, along with earth, tar, herb and cola notes. Complex, silky tannins, barnyard notes. Velvety mouth feel. Long finish.
Pinot meunier. Somewhat light in colour and body. Strawberry, black currant, plum, raspberry, blueberry in the flavour.
Gamay noir. Violet, rose petal, cherry, strawberry, raspberry aromas and flavour.
Technical Characteristics
Ingredients: Grapes
Alcohol: 11% - l6%
Colour: Medium red to garnet
Sugar: 0.0% - 1%
Specific Gravity: 0.990 - 0.995
Acidity: 5.0g/L - 6.7g/L
pH: 3.4 – 4.0
All entries in this class will be considered for the AWC National Competition as AWC Class E2, Dry Red Pinot
Wines in this class must contain at least 85% Zinfandel.
Wine Characteristics
Raspberry, blackberry, cherry, plum, tar, earth, leather, spice, pepper. Full-bodied.
Technical Characteristics
Ingredients: Grapes
Alcohol: 11% - l6%
Colour: Medium red to garnet
Sugar: 0.0% - 1%
Specific Gravity: 0.990 - 0.995
Acidity: 5.0g/L - 6.7g/L
pH: 3.4 – 4.0
All entries in this class will be considered for the AWC National Competition as AWC Class E4, Dry Red Zinfandel.
This class contains all other red wines, either varietals or blends, that do not fit the definitions of Classes C1 (Dry Red Bordeaux), C2 (Dry Red Pinot), C3 (Dry Red Zinfandel), C5 Cabernet Sauvignon), C6, (Rhone Style Red) or C7 (Non-Vinifera Red Grape). So, dry red wines that contain less than 85% Bordeaux varieties, less than 85% Cabernet Sauvignon, less than 85% Pinot, less than 85% Zinfandel, less than 85% Rhone Style reds or less than 85% dry red non-vinifera grape belong in this Other Dry Red Class. Varietal vinifera wines in this class must contain 85% or more of vinifera varieties such as Lemberger, Barbera, Dornfelder, Nebbiolo, Petite Sirah, Ruby Cabernet, Sangiovese, Touriga Nacional, Tempranillo (Valdepeñas), or Zweigelt. The remaining 15% may be any other ingredient. Wines that include interspecific hybrid grapes are eligible for this class provided they are from less than 95% hybrid. Non-grape dry red table wines belong in either this class or J1 (Country Table).
Wine Characteristics
Lemberger. Black cherry, raspberry, cassis, black pepper, rose petal, earthy.
Montepulciano. Raspberry and anise aromas; textured flavours, full fruit, black pepper, hints of spice.
black tea, dried sage and clove. Deep colour.
Petite Sirah. Black pepper, blackberry jam, blackberries, oranges, plums, boysenberries, vanilla, red meat,
Sangiovese. Cherry, dark cherry, plum, herby, bay leaf, dry supple texture and medium-to full-bodied spice, raspberry, cherry and anise flavours.
Technical Characteristics - Ingredients: Alcohol:11% - l6%. Colour: Light red to medium red to garnet. Sugar:0.0% - 1%. Specific Gravity:0.990 - 0.995. Acidity:5.0g/L - 6.7g/L pH:3.4 – 4.0
All entries in this class will be considered for the AWC National Competition as AWC Class E6, Other Dry Red.
Wines in this class must contain at least 85% Cabernet Sauvignon.
Wine Characteristics
Black currant, cassis, plum, black cherry and spice. It can also be marked by herb, olive, mint, tobacco, cedar and anise, and ripe, jammy notes. Generally accepted that oak improves it by softening tannins and imparting, woody, toasty, cedar, vanilla characters.
Technical Characteristics
Ingredients: Grapes
Alcohol: 11% - l6%
Colour: Medium red to garnet
Sugar: 0.0% - 1%
Specific Gravity: 0.990 - 0.995
Acidity: 5.0g/L - 6.7g/L
pH: 3.4 – 4.0
All entries in this class will be considered for the AWC National Competition as Class C1, Dry Red Bordeaux Style.
A dry red table wine made from at least 85% of one or more of the following grape varieties: Alicante Bouschet, Carignane, Grenache, Mourvèdre, and/or Syrah (Shiraz). Blends may also contain any other variety permitted in Chateauneuf-du-Pape. The remaining 15% may be any ingredient.
Wine Characteristics
Grenache. Light to medium-bodied red wines that have lots of red fruit flavours (e.g. raspberry, cherry, etc) and soft tannins.
Mourvèdre. Medium weight, spicy cherry and berry flavours and moderate tannins.
Syrah. Blackberry, pepper, plum, dry pepper, spice, black cherry, tar, leather and roasted nut flavours, a full bodied, smooth, supple texture and smooth tannins.
Technical Characteristics -
Ingredients:Grapes. Alc.:11% - l6%.Colour:Light red to med. red to garnet. Sugar: 0.0% - 1%. Specific Gravity:0.990 - 0.996. Acidity:5.0g/L - 6.7g/L. pH:3.4 – 4.0.
All entries in this class will be considered for the AWC National Competition as AWC Class E6, Red Rhone Style.
A white wine to be consumed with food. Wines must contain at least 85% Chardonnay.
Wine Characteristics
A dry, full bodied white with rich mouthfeel. .Apple, pear, fig, melon, peach, pineapple, lemon, grapefruit, along with nutmeg, honey, butter, butterscotch. Any combination of barrel fermentation and/or aging, sur lie, stirring, ML may require time to develop in glass. Oak should blend with fruit.
Technical Characteristics
Ingredients: Grapes
Alcohol: 9% - 15%
Colour: Pale straw to golden. No amber, brown or grey tinges.
Sugar: 0.0% - 1.0%
Specific Gravity: 0.990 - 0.995
Acidity: 6.0 g/L - 7.5 g/L
pH: 3.0 - 3.7
All entries in this class will be considered for the AWC National Competition as AWC Class C1, Chardonnay
A white wine to be consumed with food. Varietal wines in the Dry White Pinot Family Class must contain at least 85% of any one of the following varieties: Pinot Blanc, Pinot Gris, white juice from Pinot Noir, Pinot Meunier or Gamay Noir.
Blended wines in the Dry White Pinot Family Class must contain at least 85 % of any two or more of the above varieties.
Wine Characteristics
Pinot blanc. Ripe pear, spice, citrus and honey. Oak should not overpower. Styles range from fruity to Chardonnay-like complexity.
Pinot gris. Aromas of tropical fruit, tangerine, floral perfume, magnolia blossom, smoky, anise. In the mouth, flavours of citrus, tangerine, peach, anise, almond and pear. Should have excellent mouth feel and lingering finish. Oak usually not very successful. May have pink or bronze tints.
Technical Characteristics
Ingredients: Grapes
Alcohol: 9% - 15%
Colour: Pale bronze or bronze-pink to pale straw to light gold. No amber, brown or grey tinges.
Sugar: 0.0% - 1.5%
Specific Gravity: .990 - .997
Acid: 6g/l - 8.5g/l
pH: 3.0 - 3.7
All entries in this class will be considered for the AWC National Competition as BCAWA Class C4, Other Dry White
This class contains all other white wines, either varietals or blends, which do not fit the descriptions of Classes D1 (Chardonnay), D2 (White Pinot), or D4 (Aromatic White Grape). A white wine to be consumed with food. Varietal vinifera wines in this class must contain 85% or more of vinifera varieties such as Auxerrois, Chasselas, Chenin blanc, Colombard, Grűner Veltliner, Madeleine Angevine, Sauvignon blanc, Semillon, or Trebbiano . The remaining 15% may be any ingredient. Blends in this class must not fit the definitions of D1, D2, or D4. Wines that include interspecific hybrid grapes are acceptable in this class and their ingredient percentages must be specified so their eligibility in the appropriate AWC class can be determined. Aromatic white grape varieties are acceptable in blends provided their impact is subdued. Non-grape dry white table wines belong in either this class or J1 (Country Table).
Technical Characteristics - Alcohol: 9% - 13.5%. Colour: Pale bronze or bronze-pink to pale straw to light gold. No amber, brown or grey tinges. Sugar:0.0% - 1.5%. Specific Gravity: 0.990 - 0.998. Acidity:6.0g/L - 7.5g/L. pH: 3.0 - 3.7.
All entries in this class will be considered for the AWC National Competition as AWC Class C4, Other Dry White.
A dry to off-dry white wine (0% to 3% Residual Sugar) from Vitis vinifera grapes such as any of the muscats,, Bacchus, Ehrenfelser, Gewűrztraminer, Malvasia, Optima, Ortega, Pearl of Csaba, Scheurebe, Schőnburger, Siegerrebe, Symphony, Viognier, or White Riesling. . Unblended varietals that demonstrate a striking perfumed quality tend to be more successful than blends. Aromatic quality may reflect floral characters, fruit characters, or both. Preferred examples will usually have been cold-fermented. The final decisions about which entries best represent the concept of 'aromatic' must be left to the judges. Wines in this class should be judged cool.
Wine Characteristics
Gewűrztraminer. Floral (rose petal), lychees, peach, apricot, grapefruit, anise, spicy. Oak should be very subtle, if present. Slight bitterness acceptable varietal character. Noticeable acidity acceptable. May have pink or bronze tints.
Muscats. Strong, spicy, floral, musky, orange peel,
ripe peach, table grape characters expected. Usually short to medium finish.
Seldom oaked.
White Riesling. Floral, honeysuckle, lychee, apricot, citrus, apple, peach, lime, pie crust, mineral, and petroleum notes reported. “Racy” acidity. Long finish.
Viognier. Honeysuckle, jasmine, primroses, apricots and peaches, candied peel, musk and spice. Creamy mouthfeel.
Technical Characteristics -
Ingredients: Grapes. Alcohol: 9% - 13.5%. Colour: Pale bronze or bronze-pink to pale straw to light gold. No amber, brown or grey tinges. Sugar: 0.0% - 2%. Specific Gravity: 0.990 – 1.000. Acidity: 6.5g/L – 8.0g/L. pH: 3.0 - 3.7.
All entries in this class will be considered for the AWC National Competition as AWC Class C2, Aromatic White Vinifera.
Light, refreshing pink wines. In grape rosé wines, varietal characteristic is a definite plus. Strongly aromatic wines such as raspberry are generally unsuitable for use as table wines.
Technical Characteristics
Ingredients: Red and black grapes with colourless
juice are most successful, but blends of red and white wines are permitted.
Alcohol:
9% - 12%
Colour: Pink: pale to deep. An orange tinge is permissible. Red or purple are undesirable. Amber is unacceptable.
Sugar: % - 1.5%
Specific Gravity: 0.990 - 0.998
Acid: 6.0 g/L - 7.5 g/L
pH: 3.1 - 3.7
All entries in this class will be considered for the AWC National Competition as AWC Class D, Rosé Table.
Wines to be drunk with the dessert course of the meal. Should be sweet and luscious, but with sufficient acid to prevent them from being cloying. Alcohol must have been developed by fermentation of the wine. These are NOT fortified wines.
Wines such as ports, sweet sherries,
The Dessert Class has three style sub-categories: Botrytis Affected, Icewine Style and Other Dessert Styles (such as Late Harvest, etc.). The style of the wine should be indicated on the Registration Form and/or Bottle Tag.
Technical Characteristics
Botrytis Affected Icewine Style Other
Ingredients: No restrictions
Alcohol: 12% - 14% 8.5% - 13.5% 8.5% - 14%
Colour: No restrictions
Sugar: 7.5% - 10% Min. 8.5% 5.5%-8.5%
Specific Gravity: 1.024 – 1.034 1.028 - 1.048 plus or minus
Acid: Min. 8 g/L 9 g/L - 14 g/L Min. 8 g/L
pH: 3.1 - 3.9 3.1 - 3.9 3.l - 3.9
All entries in this class will be considered for the AWC National Competition as AWC Class F, Dessert.
Wines in this class are for use after dinner, perhaps with
nuts and cheese, or in place of a liqueur. Wines such as ports, sweet sherries,
Technical Characteristics
Ingredients: No restrictions
Alcohol: 15% - 20%
Colour: No restrictions
Sugar: 15% - 20%
Specific Gravity: 1.017 - 1.040
Acid: 3.9 g/l - 5.5 g/l
pH: 3.2 - 3.9
All entries in this class will be considered for the AWC National Competition as AWC Class G, After Dinner.
There are Sparkling wines made that are appropriate for all
occasions. They can be drunk alone, or with virtually any food. Wines sparkled
by the
Technical Characteristics
Ingredients: No restrictions.
Alcohol: 9% - 12%
Colour: No restrictions.
Sugar: 0% - 6%
Specific Gravity: 0.992 to 1.016
Acid: 9 - 12 g/L
pH: 2.8 - 3.4
All entries in this class will be considered for the AWC National Competition as AWC Class H, Sparkling.
A Social wine should be enjoyable without the accompaniment of food. Colour can fall into a wide range but it should be inviting. The wine should have an inviting fruity aroma. The wine should be neither dry nor excessively sweet. It should not be noticeably high in alcohol. In many types of wine a peak or peaks appear in the flavour spectrum - for example a White Table wine might have an acid peak; in the Aperitif class, a bitter peak is not out of place. There should be no such peaks in a Social wine. Good balance between sugar and acid is essential. A touch of "spritz" is permissible. This is a patio wine not a table wine and may be served alone or with light style foods (snacks).
Technical Characteristics
Ingredients: No restrictions.
Alcohol: 8% - 11%
Colour: Appealing, no restrictions.
Sugar: 2.0% - 5%
Specific Gravity: 1.000 - 1.012
Acid: 6 g/l - 10 g/l
pH: 3.1 - 3.4
All entries in this class will be considered for the AWC National Competition as AWC Class I, Social.
A country wine is any wine made from at least 95% non-grape ingredients. Some country wines are intentionally made in a style closely matching the description of one of the "functional" grape classes: A (Aperitif Sherry), B (Aperitif), F (Dessert), G (After Dinner), or H (Sparkling) and must be entered in those classes. Others may fit the definitions of classes C4 (Other Dry Red), E (Rosé), D3 (Other Dry White), or I (Social) and may be entered there or in Class J1 (Country Table) or J2 (Country Social), whichever seems most appropriate. The Country Wine Classes J1 and J2 are intended for those country wines which depend heavily on their non-grape origins for their interest and character and have been made in a functionally table or functionally social style. Still meads and melomels are appropriate for this class and should be entered in either J1 or J2 depending on sweetness.
Any dry to medium dry (0-3% Residual Sugar) country wine intended as table wine. Balance is of great importance in determining a successful wine. Flavour may range from very delicate to very intense. A touch of "spritz" is acceptable, especially in lower alcohol or lighter flavoured wines.
All entries in this class will be considered for the AWC National Competition as AWC Class J1, Country Table.
Any country wine intended to be appreciated on its own, rather than to accompany food. Country Social Wines are medium dry to medium sweet (3-8% Residual Sugar) and are not sweet enough to be dessert wines. Class J2 is intended primarily for wines which are outside the parameters of Class I (Social) because of their fruit characteristics and often, sweetness. Country Social Wines typically have one or more dramatic
"peaks" in their profile - an immediately recognizable intensity of fruit aroma and/or flavour, or noticeable acidity and freshness, or a hint of bitterness, or a higher alcohol level through fermentation than is suitable for Class I (Social). Astringency and/or bitterness and/or high acidity are not faults in themselves but must have been balanced by appropriate sweetness and/or flavour intensity and/or mouthfeel. A touch of spritz is acceptable, especially in lower alcohol or less intensely flavoured wines.
All entries in this class will be considered for the AWC National Competition as AWC Class J2, Country Social.
A sparkling beverage of 6 to10% alcohol content, dry to medium sweetness, low to medium acidity, made from either or both apple juice (Cider), or pear juice (Perry) or from some combination of one or both of those juices with other fruit (non-grape) juice. The other juice must be less than 50% of the blend and the flavour of the other fruit should not dominate. The difficult-to-define, zesty character of traditional cider must be present and will be a direct reflection of the cidermaker’s skill in selecting ingredients. Any form of carbonation acceptable in the Sparkling Class is also acceptable in the Sparkling Cider Class. Sparkle should be controlled and prolonged. Fine champagne-like bubbles trailing from the bottom of the glass are preferred. Cider may be disgorged or presented on the priming yeast. In the latter case the cider must pour clear to within 3 cm of the bottom of the bottle.
All entries in this class will be considered for the AWC National Competition as AWC Class P, Sparkling Cider.
The beers are classified by style. Style descriptions can be found on the Beer Judge Certification Program (BJCP) website. It is strongly recommended that competitors consult the BJCP style guidelines to ensure their entries are compatible with the appropriate BJCP descriptions. BJCP style identifiers are included below. In addition to full ingredient labeling, the entrant must state the style of beer each entry represents, based on the list of styles considered acceptable under each class.
Definition:
Essentially this is the former Light Beer class and it groups styles with the clean malt flavour of Pilsner and other very lightly kilned malts. Some styles call for adjuncts such as corn or rice to reduce the maltiness. Hopping in most styles will be low to moderate, with the stronger hopped styles balanced by residual maltiness. Typical colour will be straw to golden.
1a. Light American Lager
1b. Standard American Lager
1c. Premium American Lager
1d.
1e. Dortmunder Export
2a. German Pilsner
2b. Bohemian Pilsner
2c. Classic American Pilsner
3a. Cream Ale
3b. Blonde Ale
3c. Koelsch
3d. American Wheat or
Definition:
This class splits up two quite different style groupings that
formerly coexisted within the Dark class. It groups styles with a toasty malt
character, often with nutty or biscuity flavours from the use of more highly
kilned base malts such as Pale Ale,
4a. Northern German Altbier
4b.
4c.
5a. Standard/Ordinary Bitter
5b. Special/Best/Premium Bitter
5c. Extra Special/Strong Bitter
6a. American Pale Ale
6b. American Amber Ale
6c. American Brown Ale
7a. English IPA
7b. American IPA
7c. Imperial IPA
8a. Old Ale
8b. English Barleywine
8c. American Barleywine
Definition:
The remainder of the former Dark class makes up this class. The overall character of this class is more along the lines of what we often associate with dark beers. Noticeable malt sweetness with toffee notes, from higher finishing gravities and darker caramel malts or kettle caramelization, will characterize most of the beers entered here. A light roasted character, similar to chocolate, will also be acceptable in some styles. Hop influence will generally take a back seat to the malts, and never dominate. Typical colour will be copper to dark brown, although some styles can expand the range from amber to black.
9a.
9b. Oktoberfest/Maerzen
10a. Dark American Lager
10b.
10c. Schwarzbier (Black Beer)
11a. Maibock/Helles Bock
11b. Traditional Bock
11c. Doppelbock
11d. Eisbock
12a. Scottish Light 60/-
12b. Scottish Heavy 70/-
12c. Scottish Export 80/-
12d. Irish Red Ale
12e. Strong Scotch Ale
13a. Mild
13b. Southern English Brown Ale
13c. Northern English Brown Ale
Definition:
This class expands on the old Stout class to include all beer styles with a moderate to strong roasted grain character. Chocolate, coffee and even some acrid burnt flavours are appropriate. Beers made with smoked grains are also included in this class, although they should probably be judged separately, after the roasted styles, because of their potentially strong and pervasive smokiness. Colour will be very dark brown through opaque black in the roasted styles. Smoked beer colours will vary depending on base beer style chosen.
14a. Brown Porter
14b. Robust Porter
14c. Baltic Porter
15a. Dry Stout
15b. Sweet Stout
15c. Oatmeal Stout
15d. Foreign Extra Stout
15e. American Stout
15f. Russian Imperial Stout
16a. Classic Rauchbier
16b. Other Smoked Beer
Definition:
This class groups beers whose distinctive appearance, flavours and aromas make them seem out of place in the other classes. Styles with a high proportion of wheat will usually have a very hazy appearance. Unusual yeast or bacteria derived characteristics play a prominent role in these beers. Banana, bubble-gum, dried fruit or citrus flavours, clove and pepper phenols, mustiness, Brett (barnyardy), sourness, spiciness (from yeast or spice additions) can all appear in these styles. Generally, these unusual characteristics will play a light to moderate supporting role to the more usual malt and hop character.
17a. Weizen/Weissbier
17b. Dunkleweizen
17c. Weizenbock
17d. Roggenbier (German
18a. Witbier
18b. Belgian Pale Ale
18c. Saison
18d. Biere de Garde
18e. Belgian Specialty Ale
19a. Berliner Weisse
19b. Flanders Red Ale
19c. Flanders Brown Ale/Oud Bruin
19d. Straight (unblended) Lambic
19e. Gueuze
20a. Belgian Blond Ale
20b. Belgian Dubbel
20c. Belgian Tripel
20d. Belgian Golden Strong Ale
20e. Belgian Dark Strong Ale