CellarMonk

A traditional production method that is rarely used by major breweries, and usually only with specialty products. Becoming more popular with modern American craft breweries looking for new, distinctive products. Oak cask and barrels are traditional, although other woods can be used. The base beer style should be apparent. The wood-based character should be evident, but not so dominant as to unbalance the beer. The intensity of the wood-based flavors is based on the contact time with the wood; the age, condition, and previous usage of the barrel; and the type of wood. Any additional alcoholic products previously stored in the wood should be evident (if declared as part of…

This is explicitly a catch-all category for any beer that does not fit into an existing style category. No beer is ever "out of style" in this category, unless it fits elsewhere. The category is intended for any type of beer, including the following techniques or ingredients: • Unusual techniques (e.g., steinbier, ice beers) • Unusual fermentables (e.g., maple syrup, honey, molasses, sorghum) • Unusual adjuncts (e.g., oats, rye, buckwheat, potatoes) • Combinations of other style categories (e.g., India Brown Ale, fruit-and-spice beers, smoked spiced beers)• Out-of-style variations of existing styles (e.g., low alcohol versions of other styles, extra-hoppy beers, "imperial" strength beers) • Historical, traditional or indigenous beers (e.g.,…