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AHA Guideline

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Field Beer

Field Beers are any range of color from pale to very dark depending on the underlying style. Clear or hazy beer is acceptable in appearance. Vegetable aromas ranging from subtle to intense should be evident, and should not be overpowered by hop aromas. Field Beers are any beers using vegetables as an adjunct in either the mash, kettle, primary or secondary fermentation, providing obvious (ranging from subtle to intense), yet harmonious, qualities. Malt sweetness can vary from very low to medium-high levels. Hop bitterness is very low to medium-high. Vegetable qualities should not be overpowered by hop character. Classifying these beers is complex, with exemplary versions depending on the exhibition of vegetable characters moreso than the addition of vegetable itself. As an example, a chili-flavored beer with notable roast or vegetal chili flavor and/or aroma characters evident would be appropriately considered as Field Beer; whereas such a beer in which chili characters are expressed more as herbal or spice quality (such as the "heat" of a chili pepper) would appropriately be considered as Herb/Spice Beers. For purposes of this competition, coconut is defined as a vegetable, and beers containing coconut would be appropriately entered as field beer. Body is variable with style. A statement by the brewer explaining what vegetables are used is essential in order for fair assessment in competitions. If this beer is a classic style with vegetables, the brewer should also specify the classic style. Note: If no Pumpkin beer category exists in a competition, then Pumpkin beers should be entered in this category.


  • Original Gravity (°Plato) 1.030 - 1.110 (7.6 - 25.9)
  • Apparent Extract/Final Gravity (°Plato) 1.006 - 1.030 (1.5 - 7.6)
  • Alcohol by Weight (Volume) 2.00% - 10.50% (2.50% - 13.30%)
  • Bitterness (IBU) (5 - 70)
  • Color SRM (EBC) 5 - 50 (10 - 100)