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AHA Guideline

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Experimental Beer

Experimental Beers are any range of color. Experimental beer is any beer that is primarily grain-based and employs unique and unusual techniques and/or ingredients or a combination of ingredients and techniques. A minimum 51% of the fermentable carbohydrates must be derived from malted grains. The overall uniqueness of the process, ingredients used and creativity should be considered in positive evaluations. Beers such as field, fruit, chocolate, coffee, spice, specialty or other beers that match existing categories should not be entered into this category. Beers not easily matched to existing style categories in a competition would often be entered into this category. Beers that are a combination of two or more other categories, and which exhibit distinctive characters of each of those categories, may also be entered into this category. Uniqueness is the primary consideration when evaluating this category. Body is variable with style. A statement by the brewer explaining the unique and experimental or other nature of the beer is essential in order for fair assessment in competitions. Generally, a 25-word statement would suffice in explaining the experimental nature of the beer.


  • Original Gravity (°Plato) Varies with style (Varies with style)
  • Apparent Extract/Final Gravity (°Plato) Varies with style (Varies with style)
  • Alcohol by Weight (Volume) Varies with style (Varies with style)
  • Bitterness (IBU) (Varies with style)
  • Color SRM (EBC) Varies with style (Varies with style)