INSERT INTO "style" (id,name,s_type,category,category_number,style_letter,style_guide,og_min,og_max,fg_min,fg_max,ibu_min,ibu_max,color_min,color_max,abv_min,abv_max,carb_min,carb_max,notes,profile,ingredients,examples,deleted,display,folder) VALUES(46,'French Cider','Cider','Standard Cider and Perry','27','C','BJCP',1.05,1.065,1.01,1.02,0.0,0.0,0.0,0.0,3.0,6.0,0.0,0.0,'Entrants MUST specify carbonation level (petillant or full). Entrants MUST specify sweetness (medium, sweet). Entrants MAY specify variety of apple for a single varietal cider; if specified, varietal character will be expected.',' This includes Normandy styles plus ciders inspired by those styles, including ciders made by various techniques to achieve the French flavor profile. These ciders are made with bittersweet and bitter-sharp apple varieties cultivated specifically for cider making.  Traditional French procedures use small amounts of salt and calcium compounds (calcium chloride, calcium carbonate) to aid the process of pectin coagulation. These compounds may be used, pre-fermentation, but in limited quantity. It is a fault if judges can detect a salty or chalky taste. Fruity character/aroma. This may come from slow or arrested fermentation (in the French technique of défécation) or approximated by back sweetening with juice. Tends to a rich fullness.Clear to brilliant, medium to deep gold color.Fruity character/aroma. This may come from slow or arrested fermentation (in the French technique of défécation) or approximated by back sweetening with juice. Tends to a rich fullness.Medium to full, mouth filling. Moderate tannin apparent mainly as astringency. Carbonation moderate to champagne-like, but at higher levels it must not gush or foam.Medium to sweet, full-bodied, rich.','','[US] West County Reine de Pomme (MA), Rhyne Cider (CA,''); [France] Eric Bordelet (various), Etienne Dupont, Etienne Dupont Organic, Bellot',0,1,'');
INSERT INTO "style" (id,name,s_type,category,category_number,style_letter,style_guide,og_min,og_max,fg_min,fg_max,ibu_min,ibu_max,color_min,color_max,abv_min,abv_max,carb_min,carb_max,notes,profile,ingredients,examples,deleted,display,folder) VALUES(47,'Fruit Beer','Ale','Fruit Beer','20','','BJCP',1.0,1.2,1.0,1.2,0.0,100.0,0.0,100.0,0.0,100.0,0.0,0.0,'Overall balance is the key to presenting a well-made fruit beer. The fruit should complement the original style and not overwhelm it. The brewer should recognize that some combinations of base beer styles and fruits work well together while others do not make for harmonious combinations. THE ENTRANT MUST SPECIFY THE UNDERLYING BEER STYLE AS WELL AS THE TYPE OF FRUIT(S) USED. IF THIS BEER IS BASED ON A CLASSIC STYLE (E.G., BLONDE ALE) THEN THE SPECIFIC STYLE MUST BE SPECIFIED. CLASSIC STYLES DO NOT HAVE TO BE CITED (E.G., "PORTER" OR "WHEAT ALE" IS ACCEPTABLE). THE TYPE OF FRUIT(S) MUST ALWAYS BE SPECIFIED. If the base beer is a classic style, the original style should come through in aroma and flavor. Note that fruit-based lambics should be entered in the Fruit Lambic category (17F), while other fruit-based Belgian specialties should be entered in the Belgian Specialty Ale category (16E). Aged fruit may sometimes have flavor and aroma characteristics similar to Sauternes, Sherry or Tokaj, but a beer with a quality such as this should make a special claim (e.g., amontillado, fino, botrytis). Beer with chile peppers should be entered in the Spice/Herb/Vegetable Beer category (21A).','The distinctive aromatics associated with the particular fruit(s) should be noticeable in the aroma; however, note that some fruit (e.g., raspberries, cherries) have stronger aromas and are more distinctive than others (e.g., blueberries, strawberries) allow for a range of fruit character and intensity from subtle to aggressive. The fruit character should be pleasant and supportive, not artificial and inappropriately overpowering (considering the character of the fruit) nor should it have defects such as oxidation. As with all specialty beers, a proper fruit beer should be a harmonious balance of the featured fruit(s) with the underlying beer style. Aroma hops, yeast by-products and malt components of the underlying beer may not be as noticeable when fruit are present. These components (especially hops) may also be intentionally subdued to allow the fruit character to come through in the final presentation. If the base beer is an ale then a non-specific fruitiness and/or other fermentation by-products such as diacetyl may be present as appropriate for warmer fermentations. If the base beer is a lager, then overall less fermentation byproducts would be appropriate. Some malt aroma may be desirable, especially in dark styles. Hop aroma may be absent or balanced with fruit, depending on the style. The fruit should add an extra complexity to the beer, but not be so prominent as to unbalance the resulting presentation. Some tartness may be present if naturally occurring in the particular fruit(s), but should not be inappropriately intense.Appearance should be appropriate to the base beer being presented and will vary depending on the base beer. For lighter-colored beers with fruits that exhibit distinctive colors, the color should be noticeable. Note that the color of fruit in beer is often lighter than the flesh of the fruit itself and may take on slightly different shades. Fruit beers may have some haze or be clear, although haze is a generally undesirable. The head may take on some of the color of the fruit.As with aroma, the distinctive flavor character associated with the particular fruit(s) should be noticeable, and may range in intensity from subtle to aggressive. The balance of fruit with the underlying beer is vital, and the fruit character should not be so artificial and/or inappropriately overpowering as to suggest a fruit juice drink. Hop bitterness, flavor, malt flavors, alcohol content, and fermentation by-products, such as esters or diacetyl, should be appropriate to the base beer and be harmonious and balanced with the distinctive fruit flavors present. Note that these components (especially hops) may be intentionally subdued to allow the fruit character to come through in the final presentation. Some tartness may be present if naturally occurring in the particular fruit(s), but should not be inappropriately intense. Remember that fruit generally add flavor not sweetness to fruit beers. The sugar found in fruit is usually fully fermented and contributes to lighter flavors and a drier finish than might be expected for the declared base style. However, residual sweetness is not necessarily a negative characteristic unless it has a raw, unfermented quality.Mouthfeel may vary depending on the base beer selected and as appropriate to that base beer. Body and carbonation levels should be appropriate to the base beer style being presented. Fruit generally adds fermentables that tend to thin out the beer; the resulting beer may seem lighter than expected for the declared base style.A harmonious marriage of fruit and beer. The key attributes of the underlying style will be different with the addition of fruit; do not expect the base beer to taste the same as the unadulterated version. Judge the beer based on the pleasantness and balance of the resulting combination. ','','New Glarus Belgian Red and Raspberry Tart, Bell’s Cherry Stout, Dogfish Head Aprihop, Great Divide Wild Raspberry Ale, Founders Rübæus, Ebulum Elderberry Black Ale, Stiegl Radler, Weyerbacher Raspberry Imperial Stout, Abita Purple Haze, Melbourne Apricot Beer and Strawberry Beer, Saxer Lemon Lager, Magic Hat #9, Grozet Gooseberry and Wheat Ale, Pyramid Apricot Ale, Dogfish Head Fort',0,1,'');
INSERT INTO "style" (id,name,s_type,category,category_number,style_letter,style_guide,og_min,og_max,fg_min,fg_max,ibu_min,ibu_max,color_min,color_max,abv_min,abv_max,carb_min,carb_max,notes,profile,ingredients,examples,deleted,display,folder) VALUES(48,'Fruit Cider','Cider','Specialty Cider and Perry','28','B','BJCP',1.045,1.07,0.995,1.01,0.0,0.0,0.0,0.0,5.0,9.0,0.0,0.0,'Entrants MUST specify carbonation level (still, petillant, or sparkling). Entrants MUST specify sweetness (dry or medium). Entrants MUST specify what fruit(s) and/or fruit juice(s) were added.',' This is a cider with other fruits or fruit-juices added - for example, berry. Note that a "cider" made from a combination of apple and pear juice would be entered in this category since it is neither cider nor perry. The cider character must be present and must fit with the other fruits. It is a fault if the adjuncts completely dominate; a judge might ask, "Would this be different if neutral spirits replaced the cider?" A fruit cider should not be like an alco-pop. Oxidation is a fault.Clear to brilliant. Color appropriate to added fruit, but should not show oxidation characteristics. (For example, berries should give red-to-purple color, not orange.)The cider character must be present and must fit with the other fruits. It is a fault if the adjuncts completely dominate; a judge might ask, "Would this be different if neutral spirits replaced the cider?" A fruit cider should not be like an alco-pop. Oxidation is a fault.Substantial. May be significantly tannic depending on fruit added.Like a dry wine with complex flavors. The apple character must marry with the added fruit so that neither dominates the other. ','','[US] West County Blueberry-Apple Wine (MA), AEppelTreow Red Poll Cran-Apple Draft Cider (WI), Bellwether Cherry Street (NY), Uncle John''s Fruit Farm Winery Apple Cherry Hard Cider (MI)',0,1,'');
INSERT INTO "style" (id,name,s_type,category,category_number,style_letter,style_guide,og_min,og_max,fg_min,fg_max,ibu_min,ibu_max,color_min,color_max,abv_min,abv_max,carb_min,carb_max,notes,profile,ingredients,examples,deleted,display,folder) VALUES(49,'Fruit Lambic','Ale','Sour Ale','17','F','BJCP',1.04,1.06,1.0,1.01,0.0,0.0,3.0,7.0,5.0,7.0,0.0,0.0,'Fruit-based lambics are often produced like gueuze by mixing one, two, and three-year old lambic. "Young" lambic contains fermentable sugars while old lambic has the characteristic "wild" taste of the Senne River valley. Fruit is commonly added halfway through aging and the yeast and bacteria will ferment all sugars from the fruit. Fruit may also be added to unblended lambic. The most traditional styles of fruit lambics include kriek (cherries), framboise (raspberries) and druivenlambik (muscat grapes). ENTRANT MUST SPECIFY THE TYPE OF FRUIT(S) USED IN MAKING THE LAMBIC. Any overly sweet lambics (e.g., Lindemans or Belle Vue clones) would do better entered in the 16E Belgian Specialty category since this category does not describe beers with that character. IBUs are approximate since aged hops are used; Belgians use hops for anti-bacterial properties more than bittering in lambics.','The fruit which has been added to the beer should be the dominant aroma. A low to moderately sour/acidic character blends with aromas described as barnyard, earthy, goaty, hay, horsey, and horse blanket (and thus should be recognizable as a lambic). The fruit aroma commonly blends with the other aromas. An enteric, smoky, cigar-like, or cheesy aroma is unfavorable. No hop aroma. No diacetyl.The variety of fruit generally determines the color though lighter-colored fruit may have little effect on the color. The color intensity may fade with age. Clarity is often good, although some fruit will not drop bright. A thick rocky, mousse-like head, sometimes a shade of fruit, is generally long-lasting. Always effervescent.The fruit added to the beer should be evident. A low to moderate sour and more commonly (sometimes high) acidic character is present. The classic barnyard characteristics may be low to high. When young, the beer will present its full fruity taste. As it ages, the lambic taste will become dominant at the expense of the fruit character - thus fruit lambics are not intended for long aging. A low, complementary sweetness may be present, but higher levels are uncharacteristic. A mild vanilla and/or oak flavor is occasionally noticeable. An enteric, smoky or cigar-like character is undesirable. Hop bitterness is generally absent. No hop flavor. No diacetyl.Light to medium-light body. In spite of the low finishing gravity, the many mouth-filling flavors prevent the beer from tasting like water. Has a low to high tart, puckering quality without being sharply astringent. Some versions have a low warming character. Highly carbonated.Complex, fruity, pleasantly sour/acidic, balanced, pale, wheat-based ale fermented by a variety of Belgian microbiota. A lambic with fruit, not just a fruit beer. Spontaneously fermented sour ales from the area in and around Brussels (the Senne Valley) stem from a farmhouse brewing tradition several centuries old. Their numbers are constantly dwindling and some are untraditionally sweetening their products (post-fermentation) with sugar or sweet fruit to make them more palatable to a wider audience. Fruit was traditionally added to lambic or gueuze, either by the blender or publican, to increase the variety of beers available in local cafes.','Unmalted wheat (30-40%), Pilsner malt and aged (surannes) hops (3 years) are used. The aged hops are used more for preservative effects than bitterness, and makes actual bitterness levels difficult to estimate. Traditional products use 10-30% fruit (25%, if cherry). Fruits traditionally used include tart cherries (with pits), raspberries or Muscat grapes. More recent examples include peaches, apricots or merlot grapes. Tart or acidic fruit is traditionally used as its purpose is not to sweeten the beer but to add a new dimension. Traditionally these beers are spontaneously fermented with naturally-occurring yeast and bacteria in predominately oaken barrels. Home-brewed and craft-brewed versions are more typically made with pure cultures of yeast commonly including Saccharomyces, Brettanomyces, Pediococcus and Lactobacillus in an attempt to recreate the effects of the dominant microbiota of Brussels and the surrounding countryside of the Senne River valley. Cultures taken from bottles are sometimes used but there is no simple way of knowing what organisms are still viable.','Boon Framboise Marriage Parfait, Boon Kriek Mariage Parfait, Boon Oude Kriek, Cantillon Fou'' Foune (apricot), Cantillon Kriek, Cantillon Lou Pepe Kriek, Cantillon Lou Pepe Framboise, Cantillon Rose de Gambrinus, Cantillon St. Lamvinus (merlot grape), Cantillon Vigneronne (Muscat grape), De Cam Oude Kriek, Drie Fonteinen Kriek, Girardin Kriek, Hanssens Oude Kriek, Oud Beersel Kriek, Mort Subite Kriek',0,1,'');
INSERT INTO "style" (id,name,s_type,category,category_number,style_letter,style_guide,og_min,og_max,fg_min,fg_max,ibu_min,ibu_max,color_min,color_max,abv_min,abv_max,carb_min,carb_max,notes,profile,ingredients,examples,deleted,display,folder) VALUES(50,'German Pilsner (Pils)','Lager','Pilsner','2','A','BJCP',1.044,1.05,1.008,1.013,25.0,45.0,2.0,5.0,4.4,5.2,0.0,0.0,'Drier and crisper than a Bohemian Pilsener with a bitterness that tends to linger more in the aftertaste due to higher attenuation and higher-sulfate water. Lighter in body and color, and with higher carbonation than a Bohemian Pilsener. Modern examples of German Pilsners tend to become paler in color, drier in finish, and more bitter as you move from South to North in Germany.','Typically features a light grainy Pils malt character (sometimes Graham cracker-like) and distinctive flowery or spicy noble hops. Clean, no fruity esters, no diacetyl. May have an initial sulfury aroma (from water and/or yeast) and a low background note of DMS (from Pils malt).Straw to light gold, brilliant to very clear, with a creamy, long-lasting white head.Crisp and bitter, with a dry to medium-dry finish. Moderate to moderately-low yet well attenuated maltiness, although some grainy flavors and slight Pils malt sweetness are acceptable. Hop bitterness dominates taste and continues through the finish and lingers into the aftertaste. Hop flavor can range from low to high but should only be derived from German noble hops. Clean, no fruity esters, no diacetyl.Medium-light body, medium to high carbonation.Crisp, clean, refreshing beer that prominently features noble German hop bitterness accentuated by sulfates in the water. A copy of Bohemian Pilsener adapted to brewing conditions in Germany.','Pilsner malt, German hop varieties (especially noble varieties such as Hallertauer, Tettnanger and Spalt for taste and aroma), medium sulfate water, German lager yeast.','Victory Prima Pils, Bitburger, Warsteiner, Trumer Pils, Old Dominion Tupper’s Hop Pocket Pils, König Pilsener, Jever Pils, Left Hand Polestar Pilsner, Holsten Pils, Spaten Pils, Brooklyn Pilsner',0,1,'');
INSERT INTO "style" (id,name,s_type,category,category_number,style_letter,style_guide,og_min,og_max,fg_min,fg_max,ibu_min,ibu_max,color_min,color_max,abv_min,abv_max,carb_min,carb_max,notes,profile,ingredients,examples,deleted,display,folder) VALUES(51,'Gueuze','Ale','Sour Ale','17','E','BJCP',1.04,1.06,1.0,1.006,0.0,0.0,3.0,7.0,5.0,8.0,0.0,0.0,'Gueuze is traditionally produced by mixing one, two, and three-year old lambic. "Young" lambic contains fermentable sugars while old lambic has the characteristic "wild" taste of the Senne River valley. A good gueuze is not the most pungent, but possesses a full and tantalizing bouquet, a sharp aroma, and a soft, velvety flavor. Lambic is served uncarbonated, while gueuze is served effervescent. IBUs are approximate since aged hops are used; Belgians use hops for anti-bacterial properties more than bittering in lambics. Products marked "oude" or "ville" are considered most traditional.','A moderately sour/acidic aroma blends with aromas described as barnyard, earthy, goaty, hay, horsey, and horse blanket. While some may be more dominantly sour/acidic, balance is the key and denotes a better gueuze. Commonly fruity with aromas of citrus fruits (often grapefruit), apples or other light fruits, rhubarb, or honey. A very mild oak aroma is considered favorable. An enteric, smoky, cigar-like, or cheesy aroma is unfavorable. No hop aroma. No diacetyl.Golden in color. Clarity is excellent (unless the bottle was shaken). A thick rocky, mousse-like, white head seems to last forever. Always effervescent.A moderately sour/acidic character is classically in balance with the malt, wheat and barnyard characteristics. A low, complementary sweetness may be present but higher levels are uncharacteristic. While some may be more dominantly sour, balance is the key and denotes a better gueuze. A varied fruit flavor is common, and can have a honey-like character. A mild vanilla and/or oak flavor is occasionally noticeable. An enteric, smoky or cigar-like character is undesirable. Hop bitterness is generally absent but a very low hop bitterness may occasionally be perceived. No hop flavor. No diacetyl.Light to medium-light body. In spite of the low finishing gravity, the many mouth-filling flavors prevent the beer from tasting like water. Has a low to high tart, puckering quality without being sharply astringent. Some versions have a low warming character. Highly carbonated.Complex, pleasantly sour/acidic, balanced, pale, wheat-based ale fermented by a variety of Belgian microbiota. Spontaneously fermented sour ales from the area in and around Brussels (the Senne Valley) stem from a farmhouse brewing tradition several centuries old. Their numbers are constantly dwindling and some are untraditionally sweetening their products (post-fermentation) to make them more palatable to a wider audience.','Unmalted wheat (30-40%), Pilsner malt and aged (surannes) hops (3 years) are used. The aged hops are used more for preservative effects than bitterness, and makes actual bitterness levels difficult to estimate. Traditionally these beers are spontaneously fermented with naturally-occurring yeast and bacteria in predominately oaken barrels. Home-brewed and craft-brewed versions are more typically made with pure cultures of yeast commonly including Saccharomyces, Brettanomyces, Pediococcus and Lactobacillus in an attempt to recreate the effects of the dominant microbiota of Brussels and the surrounding countryside of the Senne River valley. Cultures taken from bottles are sometimes used but there is no simple way of knowing what organisms are still viable.','Boon Oude Gueuze, Boon Oude Gueuze Mariage Parfait, De Cam Gueuze, De Cam/Drei Fonteinen Millennium Gueuze, Drie Fonteinen Oud Gueuze, Cantillon Gueuze, Hanssens Oude Gueuze, Lindemans Gueuze Cuvée René, Girardin Gueuze (Black Label), Mort Subite (Unfiltered) Gueuze, Oud Beersel Oude Gueuze',0,1,'');
INSERT INTO "style" (id,name,s_type,category,category_number,style_letter,style_guide,og_min,og_max,fg_min,fg_max,ibu_min,ibu_max,color_min,color_max,abv_min,abv_max,carb_min,carb_max,notes,profile,ingredients,examples,deleted,display,folder) VALUES(52,'Imperial IPA','Ale','India Pale Ale','14','C','BJCP',1.07,1.09,1.01,1.02,60.0,120.0,8.0,15.0,7.5,10.0,0.0,0.0,'Bigger than either an English or American IPA in both alcohol strength and overall hop level (bittering and finish). Less malty, lower body, less rich and a greater overall hop intensity than an American Barleywine. Typically not as high in gravity/alcohol as a barleywine, since high alcohol and malt tend to limit drinkability. A showcase for hops.','A prominent to intense hop aroma that can be derived from American, English and/or noble varieties (although a citrusy hop character is almost always present). Most versions are dry hopped and can have an additional resinous or grassy aroma, although this is not absolutely required. Some clean malty sweetness may be found in the background. Fruitiness, either from esters or hops, may also be detected in some versions, although a neutral fermentation character is typical. Some alcohol can usually be noted, but it should not have a "hot" character.Color ranges from golden amber to medium reddish copper; some versions can have an orange-ish tint. Should be clear, although unfiltered dry-hopped versions may be a bit hazy. Good head stand with off-white color should persist.Hop flavor is strong and complex, and can reflect the use of American, English and/or noble hop varieties. High to absurdly high hop bitterness, although the malt backbone will generally support the strong hop character and provide the best balance. Malt flavor should be low to medium, and is generally clean and malty although some caramel or toasty flavors are acceptable at low levels. No diacetyl. Low fruitiness is acceptable but not required. A long, lingering bitterness is usually present in the aftertaste but should not be harsh. Medium-dry to dry finish. A clean, smooth alcohol flavor is usually present. Oak is inappropriate in this style. May be slightly sulfury, but most examples do not exhibit this character.Smooth, medium-light to medium body. No harsh hop-derived astringency, although moderate to medium-high carbonation can combine to render an overall dry sensation in the presence of malt sweetness. Smooth alcohol warming.An intensely hoppy, very strong pale ale without the big maltiness and/or deeper malt flavors of an American barleywine. Strongly hopped, but clean, lacking harshness, and a tribute to historical IPAs. Drinkability is an important characteristic; this should not be a heavy, sipping beer. It should also not have much residual sweetness or a heavy character grain profile. A recent American innovation reflecting the trend of American craft brewers "pushing the envelope" to satisfy the need of hop aficionados for increasingly intense products. The adjective "Imperial" is arbitrary and simply implies a stronger version of an IPA; "double," "extra," "extreme," or any other variety of adjectives would be equally valid.','Pale ale malt (well-modified and suitable for single-temperature infusion mashing,''); can use a complex variety of hops (English, American, noble). American yeast that can give a clean or slightly fruity profile. Generally all-malt, but mashed at lower temperatures for high attenuation. Water character varies from soft to moderately sulfate.','Russian River Pliny the Elder, Three Floyd''s Dreadnaught, Avery Majaraja, Bell''s Hop Slam, Stone Ruination IPA, Great Divide Hercules Double IPA, Surly Furious, Rogue I2PA, Moylan''s Hopsickle Imperial India Pale Ale, Stoudt''s Double IPA, Dogfish Head 90-minute IPA, Victory Hop Wallop',0,1,'');
INSERT INTO "style" (id,name,s_type,category,category_number,style_letter,style_guide,og_min,og_max,fg_min,fg_max,ibu_min,ibu_max,color_min,color_max,abv_min,abv_max,carb_min,carb_max,notes,profile,ingredients,examples,deleted,display,folder) VALUES(53,'Irish Red Ale','Ale','Scottish and Irish Ale','9','D','BJCP',1.044,1.06,1.01,1.014,17.0,28.0,9.0,18.0,4.0,6.0,0.0,0.0,'Sometimes brewed as a lager (if so, generally will not exhibit a diacetyl character). When served too cold, the roasted character and bitterness may seem more elevated.','Low to moderate malt aroma, generally caramel-like but occasionally toasty or toffee-like in nature. May have a light buttery character (although this is not required). Hop aroma is low to none (usually not present). Quite clean.Amber to deep reddish copper color (most examples have a deep reddish hue). Clear. Low off-white to tan colored head.Moderate caramel malt flavor and sweetness, occasionally with a buttered toast or toffee-like quality. Finishes with a light taste of roasted grain, which lends a characteristic dryness to the finish. Generally no flavor hops, although some examples may have a light English hop flavor. Medium-low hop bitterness, although light use of roasted grains may increase the perception of bitterness to the medium range. Medium-dry to dry finish. Clean and smooth (lager versions can be very smooth). No esters.Medium-light to medium body, although examples containing low levels of diacetyl may have a slightly slick mouthfeel. Moderate carbonation. Smooth. Moderately attenuated (more so than Scottish ales). May have a slight alcohol warmth in stronger versions.An easy-drinking pint. Malt-focused with an initial sweetness and a roasted dryness in the finish. ','May contain some adjuncts (corn, rice, or sugar), although excessive adjunct use will harm the character of the beer. Generally has a bit of roasted barley to provide reddish color and dry roasted finish. UK/Irish malts, hops, yeast.','Three Floyds Brian Boru Old Irish Ale, Great Lakes Conway''s Irish Ale (a bit strong at 6.5%), Kilkenny Irish Beer, O''Hara''s Irish Red Ale, Smithwick''s Irish Ale, Beamish Red Ale, Caffrey''s Irish Ale, Goose Island Kilgubbin Red Ale, Murphy''s Irish Red (lager), Boulevard Irish Ale, Harpoon Hibernian Ale',0,1,'');
INSERT INTO "style" (id,name,s_type,category,category_number,style_letter,style_guide,og_min,og_max,fg_min,fg_max,ibu_min,ibu_max,color_min,color_max,abv_min,abv_max,carb_min,carb_max,notes,profile,ingredients,examples,deleted,display,folder) VALUES(54,'Kölsch','Ale','Light Hybrid Beer','6','C','BJCP',1.044,1.05,1.007,1.011,20.0,30.0,4.0,5.0,4.4,5.2,0.0,0.0,'Served in a tall, narrow 200ml glass called a "Stange." Each Köln brewery produces a beer of different character, and each interprets the Konvention slightly differently. Allow for a range of variation within the style when judging. Note that drier versions may seem hoppier or more bitter than the IBU specifications might suggest. Due to its delicate flavor profile, Kölsch tends to have a relatively short shelf-life; older examples can show some oxidation defects. Some Köln breweries (e.g., Dom, Hellers) are now producing young, unfiltered versions known as Wiess (which should not be entered in this category).','Very low to no Pils malt aroma. A pleasant, subtle fruit aroma from fermentation (apple, cherry or pear) is acceptable, but not always present. A low noble hop aroma is optional but not out of place (it is present only in a small minority of authentic versions). Some yeasts may give a slight winy or sulfury character (this characteristic is also optional, but not a fault).Very pale gold to light gold. Authentic versions are filtered to a brilliant clarity. Has a delicate white head that may not persist.Soft, rounded palate comprising of a delicate flavor balance between soft yet attenuated malt, an almost imperceptible fruity sweetness from fermentation, and a medium-low to medium bitterness with a delicate dryness and slight pucker in the finish (but no harsh aftertaste). The noble hop flavor is variable, and can range from low to moderately high; most are medium-low to medium. One or two examples (Dom being the most prominent) are noticeably malty-sweet up front. Some versions can have a slightly minerally or sulfury water or yeast character that accentuates the dryness and flavor balance. Some versions may have a slight wheat taste, although this is quite rare. Otherwise very clean with no diacetyl or fusels.Smooth and crisp. Medium-light body, although a few versions may be medium. Medium to medium-high carbonation. Generally well-attenuated.A clean, crisp, delicately balanced beer usually with very subtle fruit flavors and aromas. Subdued maltiness throughout leads to a pleasantly refreshing tang in the finish. To the untrained taster easily mistaken for a light lager, a somewhat subtle Pilsner, or perhaps a blonde ale. Kölsch is an appellation protected by the Kölsch Konvention, and is restricted to the 20 or so breweries in and around Cologne (Köln). The Konvention simply defines the beer as a "light, highly attenuated, hop-accentuated, clear top-fermenting Vollbier."','German noble hops (Hallertau, Tettnang, Spalt or Hersbrucker). German Pils or pale malt. Attenuative, clean ale yeast. Up to 20% wheat may be used, but this is quite rare in authentic versions. Water can vary from extremely soft to moderately hard. Traditionally uses a step mash program, although good results can be obtained using a single rest at 149F. Fermented at cool ale temperatures (59-65F) and lagered for at least a month, although many Cologne brewers ferment at 70F and lager for no more than two weeks.','Available in Cologne only: PJ Früh, Hellers, Malzmühle, Paeffgen, Sion, Peters, Dom; import versions available in parts of North America: Reissdorf, Gaffel; Non-German versions: Eisenbahn Dourada, Goose Island Summertime, Alaska Summer Ale, Harpoon Summer Beer, New Holland Lucid, Saint Arnold Fancy Lawnmower, Capitol City Capitol Kölsch, Shiner Kölsch',0,1,'');
INSERT INTO "style" (id,name,s_type,category,category_number,style_letter,style_guide,og_min,og_max,fg_min,fg_max,ibu_min,ibu_max,color_min,color_max,abv_min,abv_max,carb_min,carb_max,notes,profile,ingredients,examples,deleted,display,folder) VALUES(55,'Lite American Lager','Lager','Light Lager','1','A','BJCP',1.028,1.04,0.998,1.008,8.0,12.0,2.0,3.0,2.8,4.2,0.0,0.0,'A lower gravity and lower calorie beer than standard international lagers. Strong flavors are a fault. Designed to appeal to the broadest range of the general public as possible.','Little to no malt aroma, although it can be grainy, sweet or corn-like if present. Hop aroma may range from none to a light, spicy or floral hop presence. Low levels of yeast character (green apples, DMS, or fruitiness) are optional but acceptable. No diacetyl.Very pale straw to pale yellow color. White, frothy head seldom persists. Very clear.Crisp and dry flavor with some low levels of grainy or corn-like sweetness. Hop flavor ranges from none to low levels. Hop bitterness at low level. Balance may vary from slightly malty to slightly bitter, but is relatively close to even. High levels of carbonation may provide a slight acidity or dry "sting." No diacetyl. No fruitiness.Very light body from use of a high percentage of adjuncts such as rice or corn. Very highly carbonated with slight carbonic bite on the tongue. May seem watery.Very refreshing and thirst quenching. ','Two- or six-row barley with high percentage (up to 40%) of rice or corn as adjuncts.','Bitburger Light, Sam Adams Light, Heineken Premium Light, Miller Lite, Bud Light, Coors Light, Baltika #1 Light, Old Milwaukee Light, Amstel Light',0,1,'');
INSERT INTO "style" (id,name,s_type,category,category_number,style_letter,style_guide,og_min,og_max,fg_min,fg_max,ibu_min,ibu_max,color_min,color_max,abv_min,abv_max,carb_min,carb_max,notes,profile,ingredients,examples,deleted,display,folder) VALUES(56,'Maibock/Helles Bock','Lager','Bock','5','A','BJCP',1.064,1.072,1.011,1.018,23.0,35.0,6.0,11.0,6.3,7.4,0.0,0.0,'Can be thought of as either a pale version of a traditional bock, or a Munich helles brewed to bock strength. While quite malty, this beer typically has less dark and rich malt flavors than a traditional bock. May also be drier, hoppier, and more bitter than a traditional bock. The hops compensate for the lower level of melanoidins. There is some dispute whether Helles ("pale") Bock and Mai ("May") Bock are synonymous. Most agree that they are identical (as is the consensus for Märzen and Oktoberfest), but some believe that Maibock is a "fest" type beer hitting the upper limits of hopping and color for the range. Any fruitiness is due to Munich and other specialty malts, not yeast-derived esters developed during fermentation.','Moderate to strong malt aroma, often with a lightly toasted quality and low melanoidins. Moderately low to no noble hop aroma, often with a spicy quality. Clean. No diacetyl. Fruity esters should be low to none. Some alcohol may be noticeable. May have a light DMS aroma from Pils malt.Deep gold to light amber in color. Lagering should provide good clarity. Large, creamy, persistent, white head.The rich flavor of continental European pale malts dominates (Pils malt flavor with some toasty notes and/or melanoidins). Little to no caramelization. May have a light DMS flavor from Pils malt. Moderate to no noble hop flavor. May have a low spicy or peppery quality from hops and/or alcohol. Moderate hop bitterness (more so in the balance than in other bocks). Clean, with no fruity esters or diacetyl. Well-attenuated, not cloying, with a moderately dry finish that may taste of both malt and hops.Medium-bodied. Moderate to moderately high carbonation. Smooth and clean with no harshness or astringency, despite the increased hop bitterness. Some alcohol warming may be present.A relatively pale, strong, malty lager beer. Designed to walk a fine line between blandness and too much color. Hop character is generally more apparent than in other bocks. A fairly recent development in comparison to the other members of the bock family. The serving of Maibock is specifically associated with springtime and the month of May. ','Base of Pils and/or Vienna malt with some Munich malt to add character (although much less than in a traditional bock). No non-malt adjuncts. Noble hops. Soft water preferred so as to avoid harshness. Clean lager yeast. Decoction mash is typical, but boiling is less than in traditional bocks to restrain color development.','Ayinger Maibock, Mahr''s Bock, Hacker-Pschorr Hubertus Bock, Capital Maibock, Einbecker Mai-Urbock, Hofbräu Maibock, Victory St. Boisterous, Gordon Biersch Blonde Bock, Smuttynose Maibock',0,1,'');
INSERT INTO "style" (id,name,s_type,category,category_number,style_letter,style_guide,og_min,og_max,fg_min,fg_max,ibu_min,ibu_max,color_min,color_max,abv_min,abv_max,carb_min,carb_max,notes,profile,ingredients,examples,deleted,display,folder) VALUES(57,'Metheglin','Mead','Other Mead','26','A','BJCP',1.0,1.2,1.0,1.2,0.0,100.0,0.0,100.0,0.0,100.0,0.0,0.0,'Often, a blend of spices may give a character greater than the sum of its parts. The better examples of this style use spices/herbs subtly and when more than one are used, they are carefully selected so that they blend harmoniously. See standard description for entrance requirements. Entrants MUST specify carbonation level, strength, and sweetness. Entrants MAY specify honey varieties. Entrants MUST specify the types of spices used.',' A Metheglin is a spiced mead. Depending on the sweetness and strength, a subtle to distinctly identifiable honey and herb/spice character (dry and/or hydromel versions will tend to have lower aromatics than sweet and/or sack versions). The herb/spice character should display distinctive aromatics associated with the particular herbs/spices; however, note that some herbs/spices (e.g., ginger, cinnamon) have stronger aromas and are more distinctive than others (e.g., chamomile, lavender) allow for a range of herb/spice character and intensity from subtle to aggressive. The herb/spice character should be pleasant and supportive, not artificial and inappropriately overpowering (considering the character of the herb/spice). In a blended herb/spice metheglin, not all herbs/spices may be individually identifiable or of equal intensity. The honey aroma should be noticeable, and can have a light to significant sweetness that may express the aroma of flower nectar. If a variety of honey is declared, the aroma might have a subtle to very noticeable varietal character reflective of the honey (different varieties have different intensities and characters). The bouquet should show a pleasant fermentation character, with clean and fresh aromatics being preferred. Stronger and/or sweeter versions will have higher alcohol and sweetness in the nose. Some herbs and spices may produce spicy or peppery phenolics. Standard description applies for remainder of characteristics.Standard description applies, except perhaps to note that the color usually won''t be affected by spices and herbs (although flowers, petals and peppers may provide subtle colors; tea blends may provide significant colors).The herb/spice flavor intensity may vary from subtle to high; the honey flavor intensity may vary from subtle to high; the residual sweetness may vary from none to high; and the finish may range from dry to sweet, depending on what sweetness level has been declared (dry to sweet) and strength level has been declared (hydromel to sack). The distinctive flavor character associated with the particular herbs/spices may range in intensity from subtle to aggressive (although some herbs/spices may not be individually recognizable, and can just serve to add a background complexity). Certain herbs and spices might add bitter, astringent, phenolic or spicy (hot) flavors; if present, these qualities should be related to the declared ingredients (otherwise, they are faults), and they should balance and blend with the honey, sweetness and alcohol. Metheglins containing more than one herb/spice should have a good balance among the different herbs/spices, though some herbs/spices will tend to dominate the flavor profile. A metheglin may have a subtle to strong honey character, and may feature noticeable to prominent varietal character if a varietal honey is declared (different varieties have different intensities). Standard description applies for remainder of characteristics.Standard description applies. Some herbs or spices may contain tannins that add a bit of body and some astringency, but this character should not be excessive.In well-made examples of the style, the herbs/spices are both distinctive and well-incorporated into the honey-sweet-acid-tannin-alcohol balance of the mead. Different types of herbs/spices can result in widely different characteristics; allow for a variation in the final product. ','Standard description applies. A metheglin is a standard mead made with the addition of spices or herbs. Meads made with flowers (such as rose petal mead, or rhodomel), chocolate, coffee, nuts or chile peppers (capsimel/capsicumel) may also be entered in this category, as can meads made with a blend of spices. If spices are used in conjunction with other ingredients such as fruit, cider, or other fermentables, then the mead should be entered as an Open Category Mead.','Bonair Chili Mead, Redstone Juniper Mountain Honey Wine, Redstone Vanilla Beans and Cinnamon Sticks Mountain Honey Wine, Long Island Meadery Vanilla Mead, iQhilika Africa Birds Eye Chilli Mead, Mountain Meadows Spice Nectar',0,1,'');
INSERT INTO "style" (id,name,s_type,category,category_number,style_letter,style_guide,og_min,og_max,fg_min,fg_max,ibu_min,ibu_max,color_min,color_max,abv_min,abv_max,carb_min,carb_max,notes,profile,ingredients,examples,deleted,display,folder) VALUES(58,'Mild','Ale','English Brown Ale','11','A','BJCP',1.03,1.038,1.008,1.013,10.0,25.0,12.0,25.0,2.8,4.5,0.0,0.0,'Most are low-gravity session beers in the range 3.1-3.8%, although some versions may be made in the stronger (4%+) range for export, festivals, seasonal and/or special occasions. Generally served on cask; session-strength bottled versions don''t often travel well. A wide range of interpretations are possible.','Low to moderate malt aroma, and may have some fruitiness. The malt expression can take on a wide range of character, which can include caramelly, grainy, toasted, nutty, chocolate, or lightly roasted. Little to no hop aroma. Very low to no diacetyl.Copper to dark brown or mahogany color. A few paler examples (medium amber to light brown) exist. Generally clear, although is traditionally unfiltered. Low to moderate off-white to tan head. Retention may be poor due to low carbonation, adjunct use and low gravity.Generally a malty beer, although may have a very wide range of malt- and yeast-based flavors (e.g., malty, sweet, caramel, toffee, toast, nutty, chocolate, coffee, roast, vinous, fruit, licorice, molasses, plum, raisin). Can finish sweet or dry. Versions with darker malts may have a dry, roasted finish. Low to moderate bitterness, enough to provide some balance but not enough to overpower the malt. Fruity esters moderate to none. Diacetyl and hop flavor low to none.Light to medium body. Generally low to medium-low carbonation. Roast-based versions may have a light astringency. Sweeter versions may seem to have a rather full mouthfeel for the gravity.A light-flavored, malt-accented beer that is readily suited to drinking in quantity. Refreshing, yet flavorful. Some versions may seem like lower gravity brown porters. May have evolved as one of the elements of early porters. In modern terms, the name "mild" refers to the relative lack of hop bitterness (i.e., less hoppy than a pale ale, and not so strong). Originally, the "mildness" may have referred to the fact that this beer was young and did not yet have the moderate sourness that aged batches had. Somewhat rare in England, good versions may still be found in the Midlands around Birmingham.','Pale English base malts (often fairly dextrinous), crystal and darker malts should comprise the grist. May use sugar adjuncts. English hop varieties would be most suitable, though their character is muted. Characterful English ale yeast.','Moorhouse Black Cat, Gale''s Festival Mild, Theakston Traditional Mild, Highgate Mild, Sainsbury Mild, Brain''s Dark, Banks''s Mild, Coach House Gunpowder Strong Mild, Woodforde''s Mardler''s Mild, Greene King XX Mild, Motor City Brewing Ghettoblaster',0,1,'');
INSERT INTO "style" (id,name,s_type,category,category_number,style_letter,style_guide,og_min,og_max,fg_min,fg_max,ibu_min,ibu_max,color_min,color_max,abv_min,abv_max,carb_min,carb_max,notes,profile,ingredients,examples,deleted,display,folder) VALUES(59,'Munich Dunkel','Lager','Dark Lager','4','B','BJCP',1.048,1.056,1.01,1.016,18.0,28.0,14.0,28.0,4.5,5.6,0.0,0.0,'Unfiltered versions from Germany can taste like liquid bread, with a yeasty, earthy richness not found in exported filtered dunkels.','Rich, Munich malt sweetness, like bread crusts (and sometimes toast.) Hints of chocolate, nuts, caramel, and/or toffee are also acceptable. No fruity esters or diacetyl should be detected, but a slight noble hop aroma is acceptable.Deep copper to dark brown, often with a red or garnet tint. Creamy, light to medium tan head. Usually clear, although murky unfiltered versions exist.Dominated by the rich and complex flavor of Munich malt, usually with melanoidins reminiscent of bread crusts. The taste can be moderately sweet, although it should not be overwhelming or cloying. Mild caramel, chocolate, toast or nuttiness may be present. Burnt or bitter flavors from roasted malts are inappropriate, as are pronounced caramel flavors from crystal malt. Hop bitterness is moderately low but perceptible, with the balance tipped firmly towards maltiness. Noble hop flavor is low to none. Aftertaste remains malty, although the hop bitterness may become more apparent in the medium-dry finish. Clean lager character with no fruity esters or diacetyl.Medium to medium-full body, providing a firm and dextrinous mouthfeel without being heavy or cloying. Moderate carbonation. May have a light astringency and a slight alcohol warming.Characterized by depth and complexity of Munich malt and the accompanying melanoidins. Rich Munich flavors, but not as intense as a bock or as roasted as a schwarzbier. The classic brown lager style of Munich which developed as a darker, malt-accented beer in part because of the moderately carbonate water. While originating in Munich, the style has become very popular throughout Bavaria (especially Franconia).','Grist is traditionally made up of German Munich malt (up to 100% in some cases) with the remainder German Pilsner malt. Small amounts of crystal malt can add dextrins and color but should not introduce excessive residual sweetness. Slight additions of roasted malts (such as Carafa or chocolate) may be used to improve color but should not add strong flavors. Noble German hop varieties and German lager yeast strains should be used. Moderately carbonate water. Often decoction mashed (up to a triple decoction) to enhance the malt flavors and create the depth of color.','Ayinger Altbairisch Dunkel, Hacker-Pschorr Alt Munich Dark, Paulaner Alt Münchner Dunkel, Weltenburger Kloster Barock-Dunkel, Ettaler Kloster Dunkel, Hofbräu Dunkel, Penn Dark Lager, König Ludwig Dunkel, Capital Munich Dark, Harpoon Munich-type Dark Beer, Gordon Biersch Dunkels, Dinkel Acker Dark. In Bavaria, Ettaler Dunkel, Löwenbräu Dunkel, Hartmann Dunkel, Kneitinger Dunkel, Augustiner Dunkel.',0,1,'');
INSERT INTO "style" (id,name,s_type,category,category_number,style_letter,style_guide,og_min,og_max,fg_min,fg_max,ibu_min,ibu_max,color_min,color_max,abv_min,abv_max,carb_min,carb_max,notes,profile,ingredients,examples,deleted,display,folder) VALUES(60,'Munich Helles','Lager','Light Lager','1','D','BJCP',1.045,1.051,1.008,1.012,16.0,22.0,3.0,5.0,4.7,5.4,0.0,0.0,'Unlike Pilsner but like its cousin, Munich Dunkel, Helles is a malt-accentuated beer that is not overly sweet, but rather focuses on malt flavor with underlying hop bitterness in a supporting role.','Pleasantly grainy-sweet, clean Pils malt aroma dominates. Low to moderately-low spicy noble hop aroma, and a low background note of DMS (from Pils malt). No esters or diacetyl.Medium yellow to pale gold, clear, with a creamy white head.Slightly sweet, malty profile. Grain and Pils malt flavors dominate, with a low to medium-low hop bitterness that supports the malty palate. Low to moderately-low spicy noble hop flavor. Finish and aftertaste remain malty. Clean, no fruity esters, no diacetyl.Medium body, medium carbonation, smooth maltiness with no trace of astringency.Malty but fully attenuated Pils malt showcase. Created in Munich in 1895 at the Spaten brewery by Gabriel Sedlmayr to compete with Pilsner-style beers.','Moderate carbonate water, Pilsner malt, German noble hop varieties.','Weihenstephaner Original, Hacker-Pschorr Münchner Gold, Bürgerbräu Wolznacher Hell Naturtrüb, Mahr''s Hell, Paulaner Premium Lager, Spaten Premium Lager, Stoudt''s Gold Lager',0,1,'');
INSERT INTO "style" (id,name,s_type,category,category_number,style_letter,style_guide,og_min,og_max,fg_min,fg_max,ibu_min,ibu_max,color_min,color_max,abv_min,abv_max,carb_min,carb_max,notes,profile,ingredients,examples,deleted,display,folder) VALUES(61,'New England Cider','Cider','Specialty Cider and Perry','28','A','BJCP',1.06,1.1,0.995,1.01,0.0,0.0,0.0,0.0,7.0,13.0,0.0,0.0,'Adjuncts may include white and brown sugars, molasses, small amounts of honey, and raisins. Adjuncts are intended to raise OG well above that which would be achieved by apples alone. This style is sometimes barrel-aged, in which case there will be oak character as with a barrel-aged wine. If the barrel was formerly used to age spirits, some flavor notes from the spirit (e.g., whisky or rum) may also be present, but must be subtle. Entrants MUST specify if the cider was barrel-fermented or aged. Entrants MUST specify carbonation level (still, petillant, or sparkling). Entrants MUST specify sweetness (dry, medium, or sweet).',' This is a cider made with characteristic New England apples for relatively high acidity, with adjuncts to raise alcohol levels. A dry flavorful cider with robust apple character, strong alcohol, and derivative flavors from sugar adjuncts.to brilliant, pale to medium yellow. A dry flavorful cider with robust apple character, strong alcohol, and derivative flavors from sugar adjuncts. Alcoholic. Moderate tannin. Substantial body and character. ','','There are no known commercial examples of New England Cider.',0,1,'');
INSERT INTO "style" (id,name,s_type,category,category_number,style_letter,style_guide,og_min,og_max,fg_min,fg_max,ibu_min,ibu_max,color_min,color_max,abv_min,abv_max,carb_min,carb_max,notes,profile,ingredients,examples,deleted,display,folder) VALUES(62,'Northern English Brown Ale','Ale','English Brown Ale','11','C','BJCP',1.04,1.052,1.008,1.014,20.0,30.0,12.0,22.0,4.2,5.4,0.0,0.0,'English brown ales are generally split into sub-styles along geographic lines.','Light, sweet malt aroma with toffee, nutty and/or caramel notes. A light but appealing fresh hop aroma (UK varieties) may also be noticed. A light fruity ester aroma may be evident in these beers, but should not dominate. Very low to no diacetyl.Dark amber to reddish-brown color. Clear. Low to moderate off-white to light tan head.Gentle to moderate malt sweetness, with a nutty, lightly caramelly character and a medium-dry to dry finish. Malt may also have a toasted, biscuity, or toffee-like character. Medium to medium-low bitterness. Malt-hop balance is nearly even, with hop flavor low to none (UK varieties). Some fruity esters can be present; low diacetyl (especially butterscotch) is optional but acceptable.Medium-light to medium body. Medium to medium-high carbonation.Drier and more hop-oriented that southern English brown ale, with a nutty character rather than caramel. ','English mild ale or pale ale malt base with caramel malts. May also have small amounts darker malts (e.g., chocolate) to provide color and the nutty character. English hop varieties are most authentic. Moderate carbonate water.','Newcastle Brown Ale, Samuel Smith’s Nut Brown Ale, Riggwelter Yorkshire Ale, Wychwood Hobgoblin, Tröegs Rugged Trail Ale, Alesmith Nautical Nut Brown Ale, Avery Ellie’s Brown Ale, Goose Island Nut Brown Ale, Samuel Adams Brown Ale',0,1,'');
INSERT INTO "style" (id,name,s_type,category,category_number,style_letter,style_guide,og_min,og_max,fg_min,fg_max,ibu_min,ibu_max,color_min,color_max,abv_min,abv_max,carb_min,carb_max,notes,profile,ingredients,examples,deleted,display,folder) VALUES(63,'Northern German Altbier','Ale','Amber Hybrid Beer','7','A','BJCP',1.046,1.054,1.01,1.015,25.0,40.0,13.0,19.0,4.5,5.2,0.0,0.0,'Most Altbiers produced outside of Düsseldorf are of the Northern German style.  Most are simply moderately bitter brown lagers. Ironically "alt" refers to the old style of brewing (i.e., making ales), which makes the term "Altbier" somewhat inaccurate and inappropriate. Those that are made as ales are fermented at cool ale temperatures and lagered at cold temperatures (as with Düsseldorf Alt).','Subtle malty, sometimes grainy aroma. Low to no noble hop aroma. Clean, lager character with very restrained ester profile. No diacetyl.Light copper to light brown color; very clear from extended cold conditioning. Low to moderate off-white to white head with good retention.Fairly bitter yet balanced by a smooth and sometimes sweet malt character that may have a rich, biscuity and/or lightly caramelly flavor. Dry finish often with lingering bitterness. Clean, lager character sometimes with slight sulfury notes and very low to no esters. Very low to medium noble hop flavor. No diacetyl.Medium-light to medium body. Moderate to moderately high carbonation. Smooth mouthfeel.A very clean and relatively bitter beer, balanced by some malt character. Generally darker, sometimes more caramelly, and usually sweeter and less bitter than Düsseldorf Altbier. ','Typically made with a Pils base and colored with roasted malt or dark crystal. May include small amounts of Munich or Vienna malt. Noble hops. Usually made with an attenuative lager yeast.','DAB Traditional, Hannen Alt, Schwelmer Alt, Grolsch Amber, Alaskan Amber, Long Trail Ale, Otter Creek Copper Ale, Schmaltz'' Alt',0,1,'');
INSERT INTO "style" (id,name,s_type,category,category_number,style_letter,style_guide,og_min,og_max,fg_min,fg_max,ibu_min,ibu_max,color_min,color_max,abv_min,abv_max,carb_min,carb_max,notes,profile,ingredients,examples,deleted,display,folder) VALUES(64,'Oatmeal Stout','Ale','Stout','13','C','BJCP',1.048,1.065,1.01,1.018,25.0,40.0,22.0,40.0,4.2,5.9,0.0,0.0,'Generally between sweet and dry stouts in sweetness. Variations exist, from fairly sweet to quite dry. The level of bitterness also varies, as does the oatmeal impression. Light use of oatmeal may give a certain silkiness of body and richness of flavor, while heavy use of oatmeal can be fairly intense in flavor with an almost oily mouthfeel. When judging, allow for differences in interpretation.','Mild roasted grain aromas, often with a coffee-like character. A light sweetness can imply a coffee-and-cream impression. Fruitiness should be low to medium. Diacetyl medium-low to none. Hop aroma low to none (UK varieties most common). A light oatmeal aroma is optional.Medium brown to black in color. Thick, creamy, persistent tan- to brown-colored head. Can be opaque (if not, it should be clear).Medium sweet to medium dry palate, with the complexity of oats and dark roasted grains present. Oats can add a nutty, grainy or earthy flavor. Dark grains can combine with malt sweetness to give the impression of milk chocolate or coffee with cream. Medium hop bitterness with the balance toward malt. Diacetyl medium-low to none. Hop flavor medium-low to none.Medium-full to full body, smooth, silky, sometimes an almost oily slickness from the oatmeal. Creamy. Medium to medium-high carbonation.A very dark, full-bodied, roasty, malty ale with a complementary oatmeal flavor. An English seasonal variant of sweet stout that is usually less sweet than the original, and relies on oatmeal for body and complexity rather than lactose for body and sweetness.','Pale, caramel and dark roasted malts and grains.','Samuel Smith Oatmeal Stout, Young''s Oatmeal Stout, McAuslan Oatmeal Stout, Maclay’s Oat Malt Stout, Broughton Kinmount Willie Oatmeal Stout, Anderson Valley Barney Flats Oatmeal Stout, Tröegs Oatmeal Stout, New Holland The Poet, Goose Island Oatmeal Stout, Wolaver’s Oatmeal Stout',0,1,'');
INSERT INTO "style" (id,name,s_type,category,category_number,style_letter,style_guide,og_min,og_max,fg_min,fg_max,ibu_min,ibu_max,color_min,color_max,abv_min,abv_max,carb_min,carb_max,notes,profile,ingredients,examples,deleted,display,folder) VALUES(65,'Oktoberfest/Märzen','Ale','European Amber Lager','3','B','BJCP',1.05,1.057,1.012,1.016,20.0,28.0,7.0,14.0,4.8,5.7,0.0,0.0,'Domestic German versions tend to be golden, like a strong Pils-dominated Helles. Export German versions are typically orange-amber in color, and have a distinctive toasty malt character. German beer tax law limits the OG of the style at 14P since it is a vollbier, although American versions can be stronger. "Fest" type beers are special occasion beers that are usually stronger than their everyday counterparts.','Rich German malt aroma (of Vienna and/or Munich malt). A light to moderate toasted malt aroma is often present. Clean lager aroma with no fruity esters or diacetyl. No hop aroma. Caramel aroma is inappropriate.Dark gold to deep orange-red color. Bright clarity, with solid, off-white, foam stand.Initial malty sweetness, but finish is moderately dry. Distinctive and complex maltiness often includes a toasted aspect. Hop bitterness is moderate, and noble hop flavor is low to none. Balance is toward malt, though the finish is not sweet. Noticeable caramel or roasted flavors are inappropriate. Clean lager character with no diacetyl or fruity esters.Medium body, with a creamy texture and medium carbonation. Smooth. Fully fermented, without a cloying finish.Smooth, clean, and rather rich, with a depth of malt character. This is one of the classic malty styles, with a maltiness that is often described as soft, complex, and elegant but never cloying. Origin is credited to Gabriel Sedlmayr, based on an adaptation of the Vienna style developed by Anton Dreher around 1840, shortly after lager yeast was first isolated. Typically brewed in the spring, signaling the end of the traditional brewing season and stored in cold caves or cellars during the warm summer months. Served in autumn amidst traditional celebrations.','Grist varies, although German Vienna malt is often the backbone of the grain bill, with some Munich malt, Pils malt, and possibly some crystal malt. All malt should derive from the finest quality two-row barley. Continental hops, especially noble varieties, are most authentic. Somewhat alkaline water (up to 300 PPM), with significant carbonate content is welcome. A decoction mash can help develop the rich malt profile.','Paulaner Oktoberfest, Ayinger Oktoberfest-Märzen, Hacker-Pschorr Original Oktoberfest, Hofbräu Oktoberfest, Victory Festbier, Great Lakes Oktoberfest, Spaten Oktoberfest, Capital Oktoberfest, Gordon Biersch Märzen, Goose Island Oktoberfest, Samuel Adams Oktoberfest (a bit unusual in its late hopping)',0,1,'');
INSERT INTO "style" (id,name,s_type,category,category_number,style_letter,style_guide,og_min,og_max,fg_min,fg_max,ibu_min,ibu_max,color_min,color_max,abv_min,abv_max,carb_min,carb_max,notes,profile,ingredients,examples,deleted,display,folder) VALUES(66,'Old Ale','Ale','Strong Ale','19','A','BJCP',1.06,1.09,1.015,1.022,30.0,60.0,10.0,22.0,6.0,9.0,0.0,0.0,'Strength and character varies widely. Fits in the style space between normal gravity beers (strong bitters, brown porters) and barleywines. Can include winter warmers, strong dark milds, strong (and perhaps darker) bitters, blended strong beers (stock ale blended with a mild or bitter), and lower gravity versions of English barleywines. Many English examples, particularly winter warmers, are lower than 6% ABV.','Malty-sweet with fruity esters, often with a complex blend of dried-fruit, vinous, caramelly, molasses, nutty, toffee, treacle, and/or other specialty malt aromas. Some alcohol and oxidative notes are acceptable, akin to those found in Sherry or Port. Hop aromas not usually present due to extended aging.Light amber to very dark reddish-brown color (most are fairly dark). Age and oxidation may darken the beer further. May be almost opaque (if not, should be clear). Moderate to low cream- to light tan-colored head; may be adversely affected by alcohol and age.Medium to high malt character with a luscious malt complexity, often with nutty, caramelly and/or molasses-like flavors. Light chocolate or roasted malt flavors are optional, but should never be prominent. Balance is often malty-sweet, but may be well hopped (the impression of bitterness often depends on amount of aging). Moderate to high fruity esters are common, and may take on a dried-fruit or vinous character. The finish may vary from dry to somewhat sweet. Extended aging may contribute oxidative flavors similar to a fine old Sherry, Port or Madeira. Alcoholic strength should be evident, though not overwhelming. Diacetyl low to none. Some wood-aged or blended versions may have a lactic or Brettanomyces character; but this is optional and should not be too strong (enter as a specialty beer if it is).Medium to full, chewy body, although older examples may be lower in body due to continued attenuation during conditioning. Alcohol warmth is often evident and always welcome. Low to moderate carbonation, depending on age and conditioning.An ale of significant alcoholic strength, bigger than strong bitters and brown porters, though usually not as strong or rich as barleywine. Usually tilted toward a sweeter, maltier balance. "It should be a warming beer of the type that is best drunk in half pints by a warm fire on a cold winter''s night" - Michael Jackson. A traditional English ale style, mashed at higher temperatures than strong ales to reduce attenuation, then aged at the brewery after primary fermentation (similar to the process used for historical porters). Often had age-related character (lactic, Brett, oxidation, leather) associated with "stale" beers. Used as stock ales for blending or enjoyed at full strength (stale or stock refers to beers that were aged or stored for a significant period of time). Winter warmers are a more modern style that are maltier, fuller-bodied, often darker beers that may be a brewery''s winter seasonal special offering.','Generous quantities of well-modified pale malt (generally English in origin, though not necessarily so), along with judicious quantities of caramel malts and other specialty character malts. Some darker examples suggest that dark malts (e.g., chocolate, black malt) may be appropriate, though sparingly so as to avoid an overly roasted character. Adjuncts (such as molasses, treacle, invert sugar or dark sugar) are often used, as are starchy adjuncts (maize, flaked barley, wheat) and malt extracts. Hop variety is not as important, as the relative balance and aging process negate much of the varietal character. British ale yeast that has low attenuation, but can handle higher alcohol levels, is traditional.','Gale''s Prize Old Ale, Burton Bridge Olde Expensive, Marston Owd Roger, Greene King Olde Suffolk Ale , J.W. Lees Moonraker, Harviestoun Old Engine Oil, Fuller''s Vintage Ale, Harvey''s Elizabethan Ale, Theakston Old Peculier (peculiar at OG 1.057), Young''s Winter Warmer, Sarah Hughes Dark Ruby Mild, Samuel Smith''s Winter Welcome, Fuller''s 1845, Fuller''s Old Winter Ale, Great Divide Hibernation Ale, Founders Curmudgeon, Cooperstown Pride of Milford Special Ale, Coniston Old Man Ale, Avery Old Jubilation',0,1,'');
INSERT INTO "style" (id,name,s_type,category,category_number,style_letter,style_guide,og_min,og_max,fg_min,fg_max,ibu_min,ibu_max,color_min,color_max,abv_min,abv_max,carb_min,carb_max,notes,profile,ingredients,examples,deleted,display,folder) VALUES(67,'Open Category Mead','Mead','Other Mead','26','C','BJCP',1.0,1.2,1.0,1.2,0.0,100.0,0.0,100.0,0.0,100.0,0.0,0.0,'See standard description for entrance requirements. Entrants MUST specify carbonation level, strength, and sweetness. Entrants MAY specify honey varieties. Entrants MUST specify the special nature of the mead, whether it is a combination of existing styles, an experimental mead, a historical mead, or some other creation. Any special ingredients that impart an identifiable character MAY be declared.',' An Open Category Mead is a honey-based beverage that either combines ingredients from two or more of the other mead sub-categories, is a historical or indigenous mead (e.g., tej, Polish meads), or is a mead that does not fit into any other category. Any specialty or experimental mead using additional sources of fermentables (e.g., maple syrup, molasses, brown sugar, or agave nectar), additional ingredients (e.g., vegetables, liquors, smoke, etc.), alternative processes (e.g., icing, oak-aging) or other unusual ingredient, process, or technique would also be appropriate in this category. No mead can be "out of style" for this category unless it fits into another existing mead category. Aroma, appearance, flavor, mouthfeel generally follow the standard descriptions, yet note that all the characteristics may vary. Since a wide range of entries are possible, note that the characteristics may reflect combinations of the respective elements of the various sub-categories used in this style. Refer to Category 25 for a detailed description of the character of dry, semisweet and sweet mead. If the entered mead is a combination of other existing mead categories, refer to the constituent categories for a detailed description of the character of the component styles. This mead should exhibit the character of all of the ingredients in varying degrees, and should show a good blending or balance between the various flavor elements. Whatever ingredients are included, the result should be identifiable as a honey-based fermented beverage.','','Jadwiga, Hanssens/Lurgashall Mead the Gueuze, Rabbit’s Foot Private Reserve Pear Mead, White Winter Cherry Bracket, Saba Tej, Mountain Meadows Trickster’s Treat Agave Mead, Intermiel Rosée',0,1,'');
INSERT INTO "style" (id,name,s_type,category,category_number,style_letter,style_guide,og_min,og_max,fg_min,fg_max,ibu_min,ibu_max,color_min,color_max,abv_min,abv_max,carb_min,carb_max,notes,profile,ingredients,examples,deleted,display,folder) VALUES(68,'Other Fruit Melomel','Mead','Melomel (Fruit Mead)','25','C','BJCP',1.0,1.2,1.0,1.2,0.0,100.0,0.0,100.0,0.0,100.0,0.0,0.0,'','Depending on the sweetness and strength, a subtle to distinctly identifiable honey and fruit character (dry and/or hydromel versions will tend to have lower aromatics than sweet and/or sack versions). The fruit character should display distinctive aromatics associated with the particular fruit(s,''); however, note that some fruit (e.g., raspberries, cherries) have stronger aromas and are more distinctive than others (e.g., blueberries, strawberries) allow for a range of fruit character and intensity from subtle to aggressive. The fruit character should be pleasant and supportive, not artificial and inappropriately overpowering (considering the character of the fruit). In a blended fruit melomel, not all fruit may be individually identifiable or of equal intensity. The honey aroma should be noticeable, and can have a light to significant sweetness that may express the aroma of flower nectar. If a variety of honey is declared, the aroma might have a subtle to very noticeable varietal character reflective of the honey (different varieties have different intensities and characters). The bouquet should show a pleasant fermentation character, with clean and fresh aromatics being preferred. Stronger and/or sweeter versions will have higher alcohol and sweetness in the nose. Some tartness may be present if naturally occurring in the particular fruit(s), but should not be inappropriately intense. Standard description applies for remainder of characteristics.Standard description applies, except with regard to color. Color may take on a very wide range of colors, depending on the variety of fruit and/or honey used. For lighter-colored melomels with fruits that exhibit distinctive colors, the color should be noticeable. Note that the color of fruit in mead is often lighter than the flesh of the fruit itself and may take on slightly different shades. Meads made with lighter color fruits can also take on color from varietal honeys. In meads that produce a head, the head can take on some of the fruit color as well. The fruit and honey flavor intensity may vary from subtle to high; the residual sweetness may vary from none to high; and the finish may range from dry to sweet, depending on what sweetness level has been declared (dry to sweet) and strength level has been declared (hydromel to sack). Natural acidity and tannin in some fruit and fruit skin may give some tartness and astringency to balance the sweetness, honey flavor and alcohol. A melomel may have a subtle to strong honey character, and may feature noticeable to prominent varietal character if a varietal honey is declared (different varieties have different intensities). The distinctive flavor character associated with the particular fruit(s) should be noticeable, and may range in intensity from subtle to aggressive. The balance of fruit with the underlying mead is vital, and the fruit character should not be artificial and/or inappropriately overpowering. In a blended fruit melomel, not all fruit may be individually identifiable or of equal intensity. Standard description applies for remainder of characteristics.Standard description applies. Most will be wine-like. Some natural acidity and/or astringency are sometimes present (from certain fruit and/or fruit skin) and helps balance the overall impression. Fruit tannin can add body as well as some astringency. High levels of astringency are undesirable. The acidity and astringency levels should be somewhat reflective of the fruit used.In well-made examples of the style, the fruit is both distinctive and well-incorporated into the honey-sweet-acid-tannin-alcohol balance of the mead. Different types of fruit can result in widely different characteristics; allow for a variation in the final product.','Standard description applies. A melomel is a standard mead made with the addition of other fruit or fruit juices. There should be an appealing blend of the fruit and honey character but not necessarily an even balance. A melomel can be made with a blend of fruits; however, a melomel that is spiced or that contains other ingredients should be entered as an Open Category Mead. Melomels made with either apples or grapes should be entered as Cysers and Pyments, respectively.','White Winter Blueberry, Raspberry and Strawberry Melomels, Redstone Black Raspberry and Sunshine Nectars, Bees Brothers Raspberry Mead, Intermiel Honey Wine and Raspberries, Honey Wine and Blueberries, and Honey Wine and Blackcurrants, Long Island Meadery Blueberry Mead, Mountain Meadows Cranberry and Cherry Meads',0,1,'');
INSERT INTO "style" (id,name,s_type,category,category_number,style_letter,style_guide,og_min,og_max,fg_min,fg_max,ibu_min,ibu_max,color_min,color_max,abv_min,abv_max,carb_min,carb_max,notes,profile,ingredients,examples,deleted,display,folder) VALUES(69,'Other Smoked Beer','Ale','Smoke-flavored/Wood-aged Beer','22','B','BJCP',1.0,1.2,1.0,1.2,0.0,100.0,0.0,100.0,0.0,100.0,0.0,0.0,'Any style of beer can be smoked; the goal is to reach a pleasant balance between the smoke character and the base beer style. IF THIS BEER IS BASED ON A CLASSIC STYLE (E.G., ROBUST PORTER) THEN THE SPECIFIC STYLE MUST BE SPECIFIED. CLASSIC STYLES DO NOT HAVE TO BE CITED (E.G., "PORTER" OR "BROWN ALE" IS ACCEPTABLE). THE TYPE OF WOOD OR OTHER SOURCE OF SMOKE MUST BE SPECIFIED IF A "VARIETAL" CHARACTER IS NOTICEABLE. Entries that have a classic style cited will be judged on how well that style is represented, and how well it is balanced with the smoke character. Entries with a specific type or types of smoke cited will be judged on how well that type of smoke is recognizable and marries with the base style. Specific classic styles or smoke types do not have to be specified. For example, "smoked porter" is as acceptable as "peat-smoked strong Scotch ale" or "cherry-wood smoked IPA." Judges should evaluate the beers mostly on the overall balance, and how well the smoke character enhances the base beer.','The aroma should be a pleasant balance between the expected aroma of the base beer (e.g., robust porter) and the smokiness imparted by the use of smoked malts. The intensity and character of the smoke and base beer style can vary, with either being prominent in the balance. Smokiness may vary from low to assertive; however, balance in the overall presentation is the key to well-made examples. The quality and secondary characteristics of the smoke are reflective of the source of the smoke (e.g., peat, alder, oak, beechwood). Sharp, phenolic, harsh, rubbery, or burnt smoke-derived aromatics are inappropriate.Appearance: Variable. The appearance should reflect the base beer style, although the color of the beer is often a bit darker than the plain base style. The appearance should reflect the base beer style, although the color of the beer is often a bit darker than the plain base style.As with aroma, there should be a balance between smokiness and the expected flavor characteristics of the base beer style. Smokiness may vary from low to assertive. Smoky flavors may range from woody to somewhat bacon-like depending on the type of malts used. Peat-smoked malt can add an earthiness. The balance of underlying beer characteristics and smoke can vary, although the resulting blend should be somewhat balanced and enjoyable. Smoke can add some dryness to the finish. Harsh, bitter, burnt, charred, rubbery, sulfury or phenolic smoky characteristics are generally inappropriate (although some of these characteristics may be present in some base styles; however, the smoked malt shouldn''t contribute these flavors).Varies with the base beer style. Significant astringent, phenolic smoke-derived harshness is inappropriate.This is any beer that is exhibiting smoke as a principle flavor and aroma characteristic other than the Bamberg-style Rauchbier (i.e., beechwood-smoked Märzen). Balance in the use of smoke, hops and malt character is exhibited by the better examples. The process of using smoked malts more recently has been adapted by craft brewers to other styles, notably porter and strong Scotch ales. German brewers have traditionally used smoked malts in bock, doppelbock, weizen, dunkel, schwarzbier, helles, Pilsner, and other specialty styles.','Different materials used to smoke malt result in unique flavor and aroma characteristics. Beechwood-, peat- or other hardwood (oak, maple, mesquite, alder, pecan, apple, cherry, other fruitwoods) smoked malts may be used. The various woods may remind one of certain smoked products due to their food association (e.g., hickory with ribs, maple with bacon or sausage, and alder with salmon). Evergreen wood should never be used since it adds a medicinal, piney flavor to the malt.  Excessive peat-smoked malt is generally undesirable due to its sharp, piercing phenolics and dirt-like earthiness. The remaining ingredients vary with the base style. If smoked malts are combined with other unusual ingredients (fruits, vegetables, spices, honey, etc.) in noticeable quantities, the resulting beer should be entered in the specialty/experimental category.','Alaskan Smoked Porter, O''Fallons Smoked Porter, Spezial Lagerbier, Weissbier and Bockbier, Stone Smoked Porter, Schlenkerla Weizen Rauchbier and Ur-Bock Rauchbier, Rogue Smoke, Oskar Blues Old Chub, Left Hand Smoke Jumper, Dark Horse Fore Smoked Stout, Magic Hat Jinx',0,1,'');
INSERT INTO "style" (id,name,s_type,category,category_number,style_letter,style_guide,og_min,og_max,fg_min,fg_max,ibu_min,ibu_max,color_min,color_max,abv_min,abv_max,carb_min,carb_max,notes,profile,ingredients,examples,deleted,display,folder) VALUES(70,'Other Specialty Cider/Perry','Cider','Specialty Cider and Perry','28','D','BJCP',1.045,1.1,0.0,0.0,0.0,0.0,0.0,0.0,5.0,12.0,0.0,0.0,'Entrants MUST specify all major ingredients and adjuncts. Entrants MUST specify carbonation level (still, petillant, or sparkling). Entrants MUST specify sweetness (dry or medium).','The cider character must always be present, and must fit with adjuncts.Clear to brilliant. Color should be that of a common cider unless adjuncts are expected to contribute color.The cider character must always be present, and must fit with adjuncts.Average body, may show tannic (astringent) or heavy body as determined by adjuncts. ','','[US] Red Barn Cider Fire Barrel (WA), AEppelTreow Pear Wine and Sparrow Spiced Cider (WI)',0,1,'');
INSERT INTO "style" (id,name,s_type,category,category_number,style_letter,style_guide,og_min,og_max,fg_min,fg_max,ibu_min,ibu_max,color_min,color_max,abv_min,abv_max,carb_min,carb_max,notes,profile,ingredients,examples,deleted,display,folder) VALUES(71,'Premium American Lager','Lager','Light Lager','1','C','BJCP',1.046,1.056,1.008,1.012,15.0,25.0,2.0,6.0,4.6,6.0,0.0,0.0,'Premium beers tend to have fewer adjuncts than standard/lite lagers, and can be all-malt. Strong flavors are a fault, but premium lagers have more flavor than standard/lite lagers. A broad category of international mass-market lagers ranging from up-scale American lagers to the typical "import" or "green bottle" international beers found in America.','Low to medium-low malt aroma, which can be grainy, sweet or corn-like. Hop aroma may range from very low to a medium-low, spicy or floral hop presence. Low levels of yeast character (green apples, DMS, or fruitiness) are optional but acceptable. No diacetyl.Pale straw to gold color. White, frothy head may not be long lasting. Very clear.Crisp and dry flavor with some low levels of grainy or malty sweetness. Hop flavor ranges from none to low levels. Hop bitterness at low to medium level. Balance may vary from slightly malty to slightly bitter, but is relatively close to even. High levels of carbonation may provide a slight acidity or dry "sting." No diacetyl. No fruitiness.Medium-light body from use of adjuncts such as rice or corn. Highly carbonated with slight carbonic bite on the tongue.Refreshing and thirst quenching, although generally more filling than standard/lite versions. ','Two- or six-row barley with up to 25% rice or corn as adjuncts.','Full Sail Session Premium Lager, Miller Genuine Draft, Corona Extra, Michelob, Coors Extra Gold, Birra Moretti, Heineken, Beck''s, Stella Artois, Red Stripe, Singha',0,1,'');
INSERT INTO "style" (id,name,s_type,category,category_number,style_letter,style_guide,og_min,og_max,fg_min,fg_max,ibu_min,ibu_max,color_min,color_max,abv_min,abv_max,carb_min,carb_max,notes,profile,ingredients,examples,deleted,display,folder) VALUES(72,'Pyment','Mead','Melomel (Fruit Mead)','25','B','BJCP',1.0,1.2,1.0,1.2,0.0,100.0,0.0,100.0,0.0,100.0,0.0,0.0,'There should be an appealing blend of the fruit and honey character but not necessarily an even balance. Generally a good tannin-sweetness balance is desired, though very dry and very sweet examples do exist. See standard description for entrance requirements. Entrants MUST specify carbonation level, strength, and sweetness. Entrants MAY specify honey varieties. Entrants MAY specify the varieties of grape used; if specified, a varietal character will be expected.',' A Pyment is a melomel made with grapes (generally from juice). Depending on the sweetness and strength, a subtle to distinctly identifiable honey and grape/wine character (dry and/or hydromel versions will tend to have lower aromatics than sweet and/or sack versions). The grape/wine character should be clean and distinctive; it can express a range of grape-based character ranging from a subtle fruitiness to a single varietal grape character (if declared) to a complex blend of grape or wine aromatics. Some complex, spicy, grassy or earthy notes may be present (as in wine). The honey aroma should be noticeable, and can have a light to significant sweetness that may express the aroma of flower nectar. If a variety of honey is declared, the aroma might have a subtle to very noticeable varietal character reflective of the honey (different varieties have different intensities and characters). The bouquet should show a pleasant fermentation character, with clean and fresh aromatics being preferred. Stronger and/or sweeter versions will have higher alcohol and sweetness in the nose. Slight spicy phenolics from certain red grape varieties are acceptable, as is a light diacetyl character from malolactic fermentation in certain white grape varieties (both are optional). Standard description applies for remainder of characteristics.Standard description applies, except with regard to color. Color may range from pale straw to deep purple-red, depending on the variety of grapes and honey used. The color should be characteristic of the variety or type of grape used, although white grape varieties may also take on color derived from the honey variety. The grape/wine and honey flavor intensity may vary from subtle to high; the residual sweetness may vary from none to high; and the finish may range from dry to sweet, depending on what sweetness level has been declared (dry to sweet) and strength level has been declared (hydromel to sack). Natural acidity and tannin in grapes may give some tartness and astringency to balance the sweetness, honey flavor and alcohol. A pyment may have a subtle to strong honey character, and may feature noticeable to prominent varietal character if a varietal honey is declared (different varieties have different intensities). Depending on the grape variety, some fruity, spicy, grassy, buttery, earthy, minerally, and/or floral flavors may be present. Standard description applies for remainder of characteristics.Standard description applies. Wine-like. Some natural acidity is usually present (from grapes) and helps balance the overall impression. Grape tannin and/or grape skins can add body as well as some astringency, although this character should not be excessive. Longer aging can smooth out tannin-based astringency.In well-made examples of the style, the grape is both distinctively vinous and well-incorporated into the honey-sweet-acid-tannin-alcohol balance of the mead. White and red versions can be quite different, and the overall impression should be characteristic of the type of grapes used and suggestive of a similar variety wine. ','','Redstone Pinot Noir and White Pyment Mountain Honey Wines',0,1,'');
INSERT INTO "style" (id,name,s_type,category,category_number,style_letter,style_guide,og_min,og_max,fg_min,fg_max,ibu_min,ibu_max,color_min,color_max,abv_min,abv_max,carb_min,carb_max,notes,profile,ingredients,examples,deleted,display,folder) VALUES(73,'Robust Porter','Ale','Porter','12','B','BJCP',1.048,1.065,1.012,1.016,25.0,50.0,22.0,35.0,4.8,6.5,0.0,0.0,'Although a rather broad style open to brewer interpretation, it may be distinguished from Stout as lacking a strong roasted barley character. It differs from a brown porter in that a black patent or roasted grain character is usually present, and it can be stronger in alcohol. Roast intensity and malt flavors can also vary significantly. May or may not have a strong hop character, and may or may not have significant fermentation by-products; thus may seem to have an "American" or "English" character.','Roasty aroma (often with a lightly burnt, black malt character) should be noticeable and may be moderately strong. Optionally may also show some additional malt character in support (grainy, bready, toffee-like, caramelly, chocolate, coffee, rich, and/or sweet). Hop aroma low to high (US or UK varieties). Some American versions may be dry-hopped. Fruity esters are moderate to none. Diacetyl low to none.Medium brown to very dark brown, often with ruby- or garnet-like highlights. Can approach black in color. Clarity may be difficult to discern in such a dark beer, but when not opaque will be clear (particularly when held up to the light). Full, tan-colored head with moderately good head retention.Moderately strong malt flavor usually features a lightly burnt, black malt character (and sometimes chocolate and/or coffee flavors) with a bit of roasty dryness in the finish. Overall flavor may finish from dry to medium-sweet, depending on grist composition, hop bittering level, and attenuation. May have a sharp character from dark roasted grains, although should not be overly acrid, burnt or harsh. Medium to high bitterness, which can be accentuated by the roasted malt. Hop flavor can vary from low to moderately high (US or UK varieties, typically), and balances the roasted malt flavors. Diacetyl low to none. Fruity esters moderate to none.Medium to medium-full body. Moderately low to moderately high carbonation. Stronger versions may have a slight alcohol warmth. May have a slight astringency from roasted grains, although this character should not be strong.A substantial, malty dark ale with a complex and flavorful roasty character. Stronger, hoppier and/or roastier version of porter designed as either a historical throwback or an American interpretation of the style. Traditional versions will have a more subtle hop character (often English), while modern versions may be considerably more aggressive. Both types are equally valid.','May contain several malts, prominently dark roasted malts and grains, which often include black patent malt (chocolate malt and/or roasted barley may also be used in some versions). Hops are used for bittering, flavor and/or aroma, and are frequently UK or US varieties. Water with moderate to high carbonate hardness is typical. Ale yeast can either be clean US versions or characterful English varieties.','Great Lakes Edmund Fitzgerald Porter, Meantime London Porter, Anchor Porter, Smuttynose Robust Porter, Sierra Nevada Porter, Deschutes Black Butte Porter, Boulevard Bully! Porter, Rogue Mocha Porter, Avery New World Porter, Bell''s Porter, Great Divide Saint Bridget''s Porter',0,1,'');
INSERT INTO "style" (id,name,s_type,category,category_number,style_letter,style_guide,og_min,og_max,fg_min,fg_max,ibu_min,ibu_max,color_min,color_max,abv_min,abv_max,carb_min,carb_max,notes,profile,ingredients,examples,deleted,display,folder) VALUES(74,'Roggenbier (German Rye Beer)','Ale','German Wheat and Rye Beer','15','D','BJCP',1.046,1.056,1.01,1.014,10.0,20.0,14.0,19.0,4.5,6.0,0.0,0.0,'American-style rye beers should be entered in the American Rye category (6D). Other traditional beer styles with enough rye added to give a noticeable rye character should be entered in the Specialty Beer category (23). Rye is a huskless grain and is difficult to mash, often resulting in a gummy mash texture that is prone to sticking. Rye has been characterized as having the most assertive flavor of all cereal grains. It is inappropriate to add caraway seeds to a roggenbier (as some American brewers do,''); the rye character is traditionally from the rye grain only.','Light to moderate spicy rye aroma intermingled with light to moderate weizen yeast aromatics (spicy clove and fruity esters, either banana or citrus). Light noble hops are acceptable. Can have a somewhat acidic aroma from rye and yeast. No diacetyl.Light coppery-orange to very dark reddish or coppery-brown color. Large creamy off-white to tan head, quite dense and persistent (often thick and rocky). Cloudy, hazy appearance.Grainy, moderately-low to moderately-strong spicy rye flavor, often having a hearty flavor reminiscent of rye or pumpernickel bread. Medium to medium-low bitterness allows an initial malt sweetness (sometimes with a bit of caramel) to be tasted before yeast and rye character takes over. Low to moderate weizen yeast character (banana, clove, and sometimes citrus), although the balance can vary. Medium-dry, grainy finish with a tangy, lightly bitter (from rye) aftertaste. Low to moderate noble hop flavor acceptable, and can persist into aftertaste. No diacetyl.Medium to medium-full body. High carbonation. Light tartness optional.A dunkelweizen made with rye rather than wheat, but with a greater body and light finishing hops. A specialty beer originally brewed in Regensburg, Bavaria as a more distinctive variant of a dunkelweizen using malted rye instead of malted wheat.','Malted rye typically constitutes 50% or greater of the grist (some versions have 60-65% rye). Remainder of grist can include pale malt, Munich malt, wheat malt, crystal malt and/or small amounts of debittered dark malts for color adjustment. Weizen yeast provides distinctive banana esters and clove phenols. Light usage of noble hops in bitterness, flavor and aroma. Lower fermentation temperatures accentuate the clove character by suppressing ester formation. Decoction mash commonly used (as with weizenbiers).','Paulaner Roggen (formerly Thurn und Taxis, no longer imported into the US), Bürgerbräu Wolznacher Roggenbier',0,1,'');
INSERT INTO "style" (id,name,s_type,category,category_number,style_letter,style_guide,og_min,og_max,fg_min,fg_max,ibu_min,ibu_max,color_min,color_max,abv_min,abv_max,carb_min,carb_max,notes,profile,ingredients,examples,deleted,display,folder) VALUES(75,'Russian Imperial Stout','Ale','Stout','13','F','BJCP',1.075,1.115,1.018,1.03,50.0,90.0,30.0,40.0,8.0,12.0,0.0,0.0,'Variations exist, with English and American interpretations (predictably, the American versions have more bitterness, roasted character, and finishing hops, while the English varieties reflect a more complex specialty malt character and a more forward ester profile). The wide range of allowable characteristics allow for maximum brewer creativity.','Rich and complex, with variable amounts of roasted grains, maltiness, fruity esters, hops, and alcohol. The roasted malt character can take on coffee, dark chocolate, or slightly burnt tones and can be light to moderately strong. The malt aroma can be subtle to rich and barleywine-like, depending on the gravity and grain bill. May optionally show a slight specialty malt character (e.g., caramel), but this should only add complexity and not dominate. Fruity esters may be low to moderately strong, and may take on a complex, dark fruit (e.g., plums, prunes, raisins) character. Hop aroma can be very low to quite aggressive, and may contain any hop variety. An alcohol character may be present, but shouldn''t be sharp, hot or solventy. Aged versions may have a slight vinous or port-like quality, but shouldn''t be sour. No diacetyl. The balance can vary with any of the aroma elements taking center stage. Not all possible aromas described need be present; many interpretations are possible. Aging affects the intensity, balance and smoothness of aromatics.Color may range from very dark reddish-brown to jet black. Opaque. Deep tan to dark brown head. Generally has a well-formed head, although head retention may be low to moderate. High alcohol and viscosity may be visible in "legs" when beer is swirled in a glass.Rich, deep, complex and frequently quite intense, with variable amounts of roasted malt/grains, maltiness, fruity esters, hop bitterness and flavor, and alcohol. Medium to aggressively high bitterness. Medium-low to high hop flavor (any variety). Moderate to aggressively high roasted malt/grain flavors can suggest bittersweet or unsweetened chocolate, cocoa, and/or strong coffee. A slightly burnt grain, burnt currant or tarry character may be evident. Fruity esters may be low to intense, and can take on a dark fruit character (raisins, plums, or prunes). Malt backbone can be balanced and supportive to rich and barleywine-like, and may optionally show some supporting caramel, bready or toasty flavors. Alcohol strength should be evident, but not hot, sharp, or solventy. No diacetyl. The palate and finish can vary from relatively dry to moderately sweet, usually with some lingering roastiness, hop bitterness and warming character. The balance and intensity of flavors can be affected by aging, with some flavors becoming more subdued over time and some aged, vinous or port-like qualities developing.Full to very full-bodied and chewy, with a velvety, luscious texture (although the body may decline with long conditioning). Gentle smooth warmth from alcohol should be present and noticeable. Should not be syrupy and under-attenuated. Carbonation may be low to moderate, depending on age and conditioning.An intensely flavored, big, dark ale. Roasty, fruity, and bittersweet, with a noticeable alcohol presence. Dark fruit flavors meld with roasty, burnt, or almost tar-like sensations. Like a black barleywine with every dimension of flavor coming into play. Brewed to high gravity and hopping level in England for export to the Baltic States and Russia. Said to be popular with the Russian Imperial Court. Today is even more popular with American craft brewers, who have extended the style with unique American characteristics.','Well-modified pale malt, with generous quantities of roasted malts and/or grain. May have a complex grain bill using virtually any variety of malt. Any type of hops may be used. Alkaline water balances the abundance of acidic roasted grain in the grist. American or English ale yeast.','Three Floyd''s Dark Lord, Bell''s Expedition Stout, North Coast Old Rasputin Imperial Stout, Stone Imperial Stout, Samuel Smith Imperial Stout, Scotch Irish Tsarina Katarina Imperial Stout, Thirsty Dog Siberian Night, Deschutes The Abyss, Great Divide Yeti, Southampton Russian Imperial Stout, Rogue Imperial Stout, Bear Republic Big Bear Black Stout, Great Lakes Blackout Stout, Avery The Czar, Founders Imperial Stout, Victory Storm King, Brooklyn Black Chocolate Stout',0,1,'');
INSERT INTO "style" (id,name,s_type,category,category_number,style_letter,style_guide,og_min,og_max,fg_min,fg_max,ibu_min,ibu_max,color_min,color_max,abv_min,abv_max,carb_min,carb_max,notes,profile,ingredients,examples,deleted,display,folder) VALUES(76,'Saison','Ale','Belgian and French Ale','16','C','BJCP',1.048,1.065,1.002,1.012,20.0,35.0,5.0,14.0,5.0,7.0,0.0,0.0,'Varying strength examples exist (table beers of about 5% strength, typical export beers of about 6.5%, and stronger versions of 8%+). Strong versions (6.5%-9.5%) and darker versions (copper to dark brown/black) should be entered as Belgian Specialty Ales (16E). Sweetness decreases and spice, hop and sour character increases with strength. Herb and spice additions often reflect the indigenous varieties available at the brewery. High carbonation and extreme attenuation (85-95%) helps bring out the many flavors and to increase the perception of a dry finish. All of these beers share somewhat higher levels of acidity than other Belgian styles while the optional sour flavor is often a variable house character of a particular brewery.','High fruitiness with low to moderate hop aroma and moderate to no herb, spice and alcohol aroma. Fruity esters dominate the aroma and are often reminiscent of citrus fruits such as oranges or lemons. A low to medium-high spicy or floral hop aroma is usually present. A moderate spice aroma (from actual spice additions and/or yeast-derived phenols) complements the other aromatics. When phenolics are present they tend to be peppery rather than clove-like. A low to moderate sourness or acidity may be present, but should not overwhelm other characteristics. Spice, hop and sour aromatics typically increase with the strength of the beer. Alcohols are soft, spicy and low in intensity, and should not be hot or solventy. The malt character is light. No diacetyl.Often a distinctive pale orange but may be golden or amber in color. There is no correlation between strength and color. Long-lasting, dense, rocky white to ivory head resulting in characteristic "Belgian lace" on the glass as it fades. Clarity is poor to good though haze is not unexpected in this type of unfiltered farmhouse beer. Effervescent.Combination of fruity and spicy flavors supported by a soft malt character, a low to moderate alcohol presence and tart sourness. Extremely high attenuation gives a characteristic dry finish. The fruitiness is frequently citrusy (orange- or lemon-like). The addition of one of more spices serve to add complexity, but shouldn''t dominate in the balance. Low peppery yeast-derived phenols may be present instead of or in addition to spice additions; phenols tend to be lower than in many other Belgian beers, and complement the bitterness. Hop flavor is low to moderate, and is generally spicy or earthy in character. Hop bitterness may be moderate to high, but should not overwhelm fruity esters, spices, and malt. Malt character is light but provides a sufficient background for the other flavors. A low to moderate tart sourness may be present, but should not overwhelm other flavors. Spices, hop bitterness and flavor, and sourness commonly increase with the strength of the beer while sweetness decreases. No hot alcohol or solventy character. High carbonation, moderately sulfate water, and high attenuation give a very dry finish with a long, bitter, sometimes spicy aftertaste. The perceived bitterness is often higher than the IBU level would suggest. No diacetyl.Light to medium body. Alcohol level can be medium to medium-high, though the warming character is low to medium. No hot alcohol or solventy character. Very high carbonation with an effervescent quality. There is enough prickly acidity on the tongue to balance the very dry finish. A low to moderate tart character may be present but should be refreshing and not to the point of puckering.A refreshing, medium to strong fruity/spicy ale with a distinctive yellow-orange color, highly carbonated, well hopped, and dry with a quenching acidity. A seasonal summer style produced in Wallonia, the French-speaking part of Belgium. Originally brewed at the end of the cool season to last through the warmer months before refrigeration was common. It had to be sturdy enough to last for months but not too strong to be quenching and refreshing in the summer. It is now brewed year-round in tiny, artisanal breweries whose buildings reflect their origins as farmhouses.','Pilsner malt dominates the grist though a portion of Vienna and/or Munich malt contributes color and complexity. Sometimes contains other grains such as wheat and spelt. Adjuncts such as sugar and honey can also serve to add complexity and thin the body. Hop bitterness and flavor may be more noticeable than in many other Belgian styles. A saison is sometimes dry-hopped. Noble hops, Styrian or East Kent Goldings are commonly used. A wide variety of herbs and spices are often used to add complexity and uniqueness in the stronger versions, but should always meld well with the yeast and hop character. Varying degrees of acidity and/or sourness can be created by the use of gypsum, acidulated malt, a sour mash or Lactobacillus. Hard water, common to most of Wallonia, can accentuate the bitterness and dry finish.','Saison Dupont Vieille Provision; Fantôme Saison D’Erezée - Printemps; Saison de Pipaix; Saison Regal; Saison Voisin; Lefebvre Saison 1900; Ellezelloise Saison 2000; Saison Silly; Southampton Saison; New Belgium Saison; Pizza Port SPF 45; Lost Abbey Red Barn Ale; Ommegang Hennepin',0,1,'');
INSERT INTO "style" (id,name,s_type,category,category_number,style_letter,style_guide,og_min,og_max,fg_min,fg_max,ibu_min,ibu_max,color_min,color_max,abv_min,abv_max,carb_min,carb_max,notes,profile,ingredients,examples,deleted,display,folder) VALUES(77,'Schwarzbier (Black Beer)','Lager','Dark Lager','4','C','BJCP',1.046,1.052,1.01,1.016,22.0,32.0,17.0,30.0,4.4,5.4,0.0,0.0,'In comparison with a Munich Dunkel, usually darker in color, drier on the palate and with a noticeable (but not high) roasted malt edge to balance the malt base. While sometimes called a "black Pils," the beer is rarely that dark; don''t expect strongly roasted, porter-like flavors.','Low to moderate malt, with low aromatic sweetness and/or hints of roast malt often apparent. The malt can be clean and neutral or rich and Munich-like, and may have a hint of caramel. The roast can be coffee-like but should never be burnt. A low noble hop aroma is optional. Clean lager yeast character (light sulfur possible) with no fruity esters or diacetyl.Medium to very dark brown in color, often with deep ruby to garnet highlights, yet almost never truly black. Very clear. Large, persistent, tan-colored head.Light to moderate malt flavor, which can have a clean, neutral character to a rich, sweet, Munich-like intensity. Light to moderate roasted malt flavors can give a bitter-chocolate palate that lasts into the finish, but which are never burnt. Medium-low to medium bitterness, which can last into the finish. Light to moderate noble hop flavor. Clean lager character with no fruity esters or diacetyl. Aftertaste tends to dry out slowly and linger, featuring hop bitterness with a complementary but subtle roastiness in the background. Some residual sweetness is acceptable but not required.Medium-light to medium body. Moderate to moderately high carbonation. Smooth. No harshness or astringency, despite the use of dark, roasted malts.A dark German lager that balances roasted yet smooth malt flavors with moderate hop bitterness. A regional specialty from southern Thuringen and northern Franconia in Germany, and probably a variant of the Munich Dunkel style.','German Munich malt and Pilsner malts for the base, supplemented by a small amount of roasted malts (such as Carafa) for the dark color and subtle roast flavors. Noble-type German hop varieties and clean German lager yeasts are preferred.','Köstritzer Schwarzbier, Kulmbacher Mönchshof Premium Schwarzbier, Samuel Adams Black Lager, Krušovice Cerne, Original Badebier, Einbecker Schwarzbier, Gordon Biersch Schwarzbier, Weeping Radish Black Radish Dark Lager, Sprecher Black Bavarian',0,1,'');
INSERT INTO "style" (id,name,s_type,category,category_number,style_letter,style_guide,og_min,og_max,fg_min,fg_max,ibu_min,ibu_max,color_min,color_max,abv_min,abv_max,carb_min,carb_max,notes,profile,ingredients,examples,deleted,display,folder) VALUES(78,'Scottish Export 80/-','Ale','Scottish and Irish Ale','9','C','BJCP',1.04,1.054,1.01,1.016,15.0,30.0,9.0,17.0,3.9,5.0,0.0,0.0,'The malt-hop balance is slightly to moderately tilted towards the malt side. Any caramelization comes from kettle caramelization and not caramel malt (and is sometimes confused with diacetyl). Although unusual, any smoked character is yeast- or water-derived and not from the use of peat-smoked malts. Use of peat-smoked malt to replicate the peaty character should be restrained; overly smoky beers should be entered in the Other Smoked Beer category (22B) rather than here. ','Low to medium malty sweetness, sometimes accentuated by low to moderate kettle caramelization. Some examples have a low hop aroma, light fruitiness, low diacetyl, and/or a low to moderate peaty aroma (all are optional). The peaty aroma is sometimes perceived as earthy, smoky or very lightly roasted.Deep amber to dark copper. Usually very clear due to long, cool fermentations. Low to moderate, creamy off-white to light tan-colored head.Malt is the primary flavor, but isn''t overly strong. The initial malty sweetness is usually accentuated by a low to moderate kettle caramelization, and is sometimes accompanied by a low diacetyl component. Fruity esters may be moderate to none. Hop bitterness is low to moderate, but the balance will always be towards the malt (although not always by much). Hop flavor is low to none. A low to moderate peaty character is optional, and may be perceived as earthy or smoky. Generally has a grainy, dry finish due to small amounts of unmalted roasted barley. Medium-low to medium body. Low to moderate carbonation. Sometimes a bit creamy, but often quite dry due to use of roasted barley.Cleanly malty with a drying finish, perhaps a few esters, and on occasion a faint bit of peaty earthiness (smoke). Most beers finish fairly dry considering their relatively sweet palate, and as such have a different balance than strong Scotch ales. Traditional Scottish session beers reflecting the indigenous ingredients (water, malt), with less hops than their English counterparts (due to the need to import them). Long, cool fermentations are traditionally used in Scottish brewing.','Scottish or English pale base malt. Small amounts of roasted barley add color and flavor, and lend a dry, slightly roasty finish. English hops. Clean, relatively un-attenuative ale yeast. Some commercial brewers add small amounts of crystal, amber, or wheat malts, and adjuncts such as sugar. The optional peaty, earthy and/or smoky character comes from the traditional yeast and from the local malt and water rather than using smoked malts.','Orkney Dark Island, Caledonian 80/- Export Ale, Belhaven 80/- (Belhaven Scottish Ale in the US), Southampton 80 Shilling, Broughton Exciseman''s 80/-, Belhaven St. Andrews Ale, McEwan''s Export (IPA), Inveralmond Lia Fail, Broughton Merlin''s Ale, Arran Dark',0,1,'');
INSERT INTO "style" (id,name,s_type,category,category_number,style_letter,style_guide,og_min,og_max,fg_min,fg_max,ibu_min,ibu_max,color_min,color_max,abv_min,abv_max,carb_min,carb_max,notes,profile,ingredients,examples,deleted,display,folder) VALUES(79,'Scottish Heavy 70/-','Ale','Scottish and Irish Ale','9','B','BJCP',1.035,1.04,1.01,1.015,10.0,25.0,9.0,17.0,3.2,3.9,0.0,0.0,'The malt-hop balance is slightly to moderately tilted towards the malt side. Any caramelization comes from kettle caramelization and not caramel malt (and is sometimes confused with diacetyl). Although unusual, any smoked character is yeast- or water-derived and not from the use of peat-smoked malts. Use of peat-smoked malt to replicate the peaty character should be restrained; overly smoky beers should be entered in the Other Smoked Beer category (22B) rather than here.','Low to medium malty sweetness, sometimes accentuated by low to moderate kettle caramelization. Some examples have a low hop aroma, light fruitiness, low diacetyl, and/or a low to moderate peaty aroma (all are optional). The peaty aroma is sometimes perceived as earthy, smoky or very lightly roasted.Deep amber to dark copper. Usually very clear due to long, cool fermentations. Low to moderate, creamy off-white to light tan-colored head.Malt is the primary flavor, but isn''t overly strong. The initial malty sweetness is usually accentuated by a low to moderate kettle caramelization, and is sometimes accompanied by a low diacetyl component. Fruity esters may be moderate to none. Hop bitterness is low to moderate, but the balance will always be towards the malt (although not always by much). Hop flavor is low to none. A low to moderate peaty character is optional, and may be perceived as earthy or smoky. Generally has a grainy, dry finish due to small amounts of unmalted roasted barley.Medium-low to medium body. Low to moderate carbonation. Sometimes a bit creamy, but often quite dry due to use of roasted barley.Cleanly malty with a drying finish, perhaps a few esters, and on occasion a faint bit of peaty earthiness (smoke). Most beers finish fairly dry considering their relatively sweet palate, and as such have a different balance than strong Scotch ales. Traditional Scottish session beers reflecting the indigenous ingredients (water, malt), with less hops than their English counterparts (due to the need to import them). Long, cool fermentations are traditionally used in Scottish brewing.','Scottish or English pale base malt. Small amounts of roasted barley add color and flavor, and lend a dry, slightly roasty finish. English hops. Clean, relatively un-attenuative ale yeast. Some commercial brewers add small amounts of crystal, amber, or wheat malts, and adjuncts such as sugar. The optional peaty, earthy and/or smoky character comes from the traditional yeast and from the local malt and water rather than using smoked malts.','Caledonian 70/- (Caledonian Amber Ale in the US), Belhaven 70/-, Orkney Raven Ale, Maclay 70/-, Tennents Special, Broughton Greenmantle Ale',0,1,'');
INSERT INTO "style" (id,name,s_type,category,category_number,style_letter,style_guide,og_min,og_max,fg_min,fg_max,ibu_min,ibu_max,color_min,color_max,abv_min,abv_max,carb_min,carb_max,notes,profile,ingredients,examples,deleted,display,folder) VALUES(80,'Scottish Light 60/-','Ale','Scottish and Irish Ale','9','A','BJCP',1.03,1.035,1.01,1.013,10.0,20.0,9.0,17.0,2.5,3.2,0.0,0.0,'The malt-hop balance is slightly to moderately tilted towards the malt side. Any caramelization comes from kettle caramelization and not caramel malt (and is sometimes confused with diacetyl). Although unusual, any smoked character is yeast- or water-derived and not from the use of peat-smoked malts. Use of peat-smoked malt to replicate the peaty character should be restrained; overly smoky beers should be entered in the Other Smoked Beer category (22B) rather than here.','Low to medium malty sweetness, sometimes accentuated by low to moderate kettle caramelization. Some examples have a low hop aroma, light fruitiness, low diacetyl, and/or a low to moderate peaty aroma (all are optional). The peaty aroma is sometimes perceived as earthy, smoky or very lightly roasted.Deep amber to dark copper. Usually very clear due to long, cool fermentations. Low to moderate, creamy off-white to light tan-colored head.Malt is the primary flavor, but isn''t overly strong. The initial malty sweetness is usually accentuated by a low to moderate kettle caramelization, and is sometimes accompanied by a low diacetyl component. Fruity esters may be moderate to none. Hop bitterness is low to moderate, but the balance will always be towards the malt (although not always by much). Hop flavor is low to none. A low to moderate peaty character is optional, and may be perceived as earthy or smoky. Generally has a grainy, dry finish due to small amounts of unmalted roasted barley.Medium-low to medium body. Low to moderate carbonation. Sometimes a bit creamy, but often quite dry due to use of roasted barley.Cleanly malty with a drying finish, perhaps a few esters, and on occasion a faint bit of peaty earthiness (smoke). Most beers finish fairly dry considering their relatively sweet palate, and as such have a different balance than strong Scotch ales. Traditional Scottish session beers reflecting the indigenous ingredients (water, malt), with less hops than their English counterparts (due to the need to import them). Long, cool fermentations are traditionally used in Scottish brewing. ','Scottish or English pale base malt. Small amounts of roasted barley add color and flavor, and lend a dry, slightly roasty finish. English hops. Clean, relatively un-attenuative ale yeast. Some commercial brewers add small amounts of crystal, amber, or wheat malts, and adjuncts such as sugar. The optional peaty, earthy and/or smoky character comes from the traditional yeast and from the local malt and water rather than using smoked malts.','Belhaven 60/-, McEwan''s 60/-, Maclay 60/- Light (all are cask-only products not exported to the US)',0,1,'');
INSERT INTO "style" (id,name,s_type,category,category_number,style_letter,style_guide,og_min,og_max,fg_min,fg_max,ibu_min,ibu_max,color_min,color_max,abv_min,abv_max,carb_min,carb_max,notes,profile,ingredients,examples,deleted,display,folder) VALUES(81,'Semi-sweet Mead','Mead','Traditional Mead','24','B','BJCP',1.0,1.2,1.0,1.2,0.0,100.0,0.0,100.0,0.0,100.0,0.0,0.0,'See standard description for entrance requirements. Entrants MUST specify carbonation level and strength. Sweetness is assumed to be SEMI-SWEET in this category. Entrants MAY specify honey varieties.','Honey aroma should be noticeable, and can have a light sweetness that may express the aroma of flower nectar. If a variety of honey is declared, the aroma might have a subtle to very noticeable varietal character reflective of the honey (different varieties have different intensities and characters). Standard description applies for remainder of characteristics.Standard description applies.Subtle to moderate honey character, and may feature subtle to noticeable varietal character if a varietal honey is declared (different varieties have different intensities). Subtle to moderate residual sweetness with a medium-dry finish. Sulfury, harsh or yeasty fermentation characteristics are undesirable. Standard description applies for remainder of characteristics.Standard description applies, although the body is generally medium-light to medium-full. Note that stronger meads will have a fuller body. Sensations of body should not be accompanied by a residual sweetness that is higher than moderate.Similar in balance, body, finish and flavor intensity to a semisweet (or medium-dry) white wine, with a pleasant mixture of honey character, light sweetness, soft fruity esters, and clean alcohol. Complexity, harmony, and balance of sensory elements are most desirable, with no inconsistencies in color, aroma, flavor or aftertaste. The proper balance of sweetness, acidity, alcohol and honey character is the essential final measure of any mead.','Standard description applies. Traditional Meads feature the character of a blended honey or a blend of honeys. Varietal meads feature the distinctive character of certain honeys. "Show meads" feature no additives, but this distinction is usually not obvious to judges.','Lurgashall English Mead, Redstone Traditional Mountain Honey Wine, Sky River Semi-Sweet Mead, Intermiel Verge d’Or and Mélilot',0,1,'');
INSERT INTO "style" (id,name,s_type,category,category_number,style_letter,style_guide,og_min,og_max,fg_min,fg_max,ibu_min,ibu_max,color_min,color_max,abv_min,abv_max,carb_min,carb_max,notes,profile,ingredients,examples,deleted,display,folder) VALUES(82,'Southern English Brown','Ale','English Brown Ale','11','B','BJCP',1.033,1.042,1.011,1.014,12.0,20.0,19.0,35.0,2.8,4.1,0.0,0.0,'Increasingly rare; Mann''s has over 90% market share in Britain. Some consider it a bottled version of dark mild, but this style is sweeter than virtually all modern examples of mild.','Malty-sweet, often with a rich, caramel or toffee-like character. Moderately fruity, often with notes of dark fruits such as plums and/or raisins. Very low to no hop aroma. No diacetyl.Light to dark brown, and can be almost black. Nearly opaque, although should be relatively clear if visible. Low to moderate off-white to tan head.Deep, caramel- or toffee-like malty sweetness on the palate and lasting into the finish. Hints of biscuit and coffee are common. May have a moderate dark fruit complexity. Low hop bitterness. Hop flavor is low to non-existent. Little or no perceivable roasty or bitter black malt flavor. Moderately sweet finish with a smooth, malty aftertaste. Low to no diacetyl.Medium body, but the residual sweetness may give a heavier impression. Low to moderately low carbonation. Quite creamy and smooth in texture, particularly for its gravity.A luscious, malt-oriented brown ale, with a caramel, dark fruit complexity of malt flavor. May seem somewhat like a smaller version of a sweet stout or a sweet version of a dark mild. English brown ales are generally split into sub-styles along geographic lines. Southern English (or "London-style") brown ales are darker, sweeter, and lower gravity than their Northern cousins. Developed as a bottled product in the early 20th century out of a reaction against vinous vatted porter and often unpalatable mild. Well suited to London''s water supply.','English pale ale malt as a base with a healthy proportion of darker caramel malts and often some roasted (black) malt and wheat malt. Moderate to high carbonate water would appropriately balance the dark malt acidity. English hop varieties are most authentic, though with low flavor and bitterness almost any type could be used.','Mann''s Brown Ale (bottled, but not available in the US), Harvey''s Nut Brown Ale, Woodeforde''s Norfolk Nog',0,1,'');
INSERT INTO "style" (id,name,s_type,category,category_number,style_letter,style_guide,og_min,og_max,fg_min,fg_max,ibu_min,ibu_max,color_min,color_max,abv_min,abv_max,carb_min,carb_max,notes,profile,ingredients,examples,deleted,display,folder) VALUES(83,'Special/Best/Premium Bitter','Ale','English Pale Ale','8','B','BJCP',1.04,1.048,1.008,1.012,25.0,40.0,5.0,16.0,3.8,4.6,0.0,0.0,'More evident malt flavor than in an ordinary bitter, this is a stronger, session-strength ale. Some modern variants are brewed exclusively with pale malt and are known as golden or summer bitters. Most bottled or kegged versions of UK-produced bitters are higher-alcohol versions of their cask (draught) products produced specifically for export. The IBU levels are often not adjusted, so the versions available in the US often do not directly correspond to their style subcategories in Britain. This style guideline reflects the "real ale" version of the style, not the export formulations of commercial products.','The best examples have some malt aroma, often (but not always) with a caramel quality. Mild to moderate fruitiness. Hop aroma can range from moderate to none (UK varieties typically, although US varieties may be used). Generally no diacetyl, although very low levels are allowed.Medium gold to medium copper. Good to brilliant clarity. Low to moderate white to off-white head. May have very little head due to low carbonation.Medium to high bitterness. Most have moderately low to moderately high fruity esters. Moderate to low hop flavor (earthy, resiny, and/or floral UK varieties typically, although US varieties may be used). Low to medium maltiness with a dry finish. Caramel flavors are common but not required. Balance is often decidedly bitter, although the bitterness should not completely overpower the malt flavor, esters and hop flavor. Generally no diacetyl, although very low levels are allowed.Medium-light to medium body. Carbonation low, although bottled and canned commercial examples can have moderate carbonation.A flavorful, yet refreshing, session beer. Some examples can be more malt balanced, but this should not override the overall bitter impression. Drinkability is a critical component of the style; emphasis is still on the bittering hop addition as opposed to the aggressive middle and late hopping seen in American ales. Originally a draught ale served very fresh under no pressure (gravity or hand pump only) at cellar temperatures (i.e., "real ale"). Bitter was created as a draught alternative (i.e., running beer) to country-brewed pale ale around the start of the 20th century and became widespread once brewers understood how to "Burtonize" their water to successfully brew pale beers and to use crystal malts to add a fullness and roundness of palate.','Pale ale, amber, and/or crystal malts, may use a touch of black malt for color adjustment. May use sugar adjuncts, corn or wheat. English hops most typical, although American and European varieties are becoming more common (particularly in the paler examples). Characterful English yeast. Often medium sulfate water is used.','Fuller''s London Pride, Coniston Bluebird Bitter, Timothy Taylor Landlord, Adnams SSB, Young''s Special, Shepherd Neame Masterbrew Bitter, Greene King Ruddles County Bitter, RCH Pitchfork Rebellious Bitter, Brains SA, Black Sheep Best Bitter, Goose Island Honkers Ale, Rogue Younger''s Special Bitter',0,1,'');
INSERT INTO "style" (id,name,s_type,category,category_number,style_letter,style_guide,og_min,og_max,fg_min,fg_max,ibu_min,ibu_max,color_min,color_max,abv_min,abv_max,carb_min,carb_max,notes,profile,ingredients,examples,deleted,display,folder) VALUES(84,'Specialty Beer','Ale','Specialty Beer','23','','BJCP',1.0,1.2,1.0,1.2,0.0,100.0,0.0,100.0,0.0,100.0,0.0,0.0,'Overall harmony and drinkability are the keys to presenting a well-made specialty beer. The distinctive nature of the stated specialty ingredients/methods should complement the original style (if declared) and not totally overwhelm it. The brewer should recognize that some combinations of base beer styles and ingredients or techniques work well together while others do not make palatable combinations. THE BREWER MUST SPECIFY THE "EXPERIMENTAL NATURE" OF THE BEER (E.G., TYPE OF SPECIAL INGREDIENTS USED, PROCESS UTILIZED OR HISTORICAL STYLE BEING BREWED), OR WHY THE BEER DOESN''T FIT AN ESTABLISHED STYLE. For historical styles or unusual ingredients/techniques that may not be known to all beer judges, the brewer should provide descriptions of the styles, ingredients and/or techniques as an aid to the judges.THE BREWER MAY SPECIFY AN UNDERLYING BEER STYLE. The base style may be a classic style (i.e., a named subcategory from these Style Guidelines) or a broader characterization (e.g., "Porter" or "Brown Ale"). If a base style is declared, the style should be recognizable. The beer should be judged by how well the special ingredient or process complements, enhances, and harmonizes with the underlying style.','The character of the stated specialty ingredient or nature should be evident in the aroma, but harmonious with the other components (yet not totally overpowering them). Overall the aroma should be a pleasant combination of malt, hops and the featured specialty ingredient or nature as appropriate to the specific type of beer being presented. The individual character of special ingredients and processes may not always be identifiable when used in combination. If a classic style base beer is specified then the characteristics of that classic style should be noticeable. Note, however, that classic styles will have a different impression when brewed with unusual ingredients, additives or processes. The typical aroma components of classic beer styles (particularly hops) may be intentionally subdued to allow the special ingredients or nature to be more apparent.Appearance should be appropriate to the base beer being presented and will vary depending on the base beer (if declared). Note that unusual ingredients or processes may affect the appearance so that the result is quite different from the declared base style. Some ingredients may add color (including to the head), and may affect head formation and retention.As with aroma, the distinctive flavor character associated with the stated specialty nature should be noticeable, and may range in intensity from subtle to aggressive. The marriage of specialty ingredients or nature with the underlying beer should be harmonious, and the specialty character should not seem artificial and/or totally overpowering. Hop bitterness, flavor, malt flavors, alcohol content, and fermentation by-products, such as esters or diacetyl, should be appropriate to the base beer (if declared) and be well-integrated with the distinctive specialty flavors present. Some ingredients may add tartness, sweetness, or other flavor by-products. Remember that fruit and sugar adjuncts generally add flavor and not excessive sweetness to beer. The sugary adjuncts, as well as sugar found in fruit, are usually fully fermented and contribute to a lighter flavor profile and a drier finish than might be expected for the declared base style. The individual character of special ingredients and processes may not always be identifiable when used in combination. If a classic style base beer is specified then the characteristics of that classic style should be noticeable. Note, however, that classic styles will have a different impression when brewed with unusual ingredients, additives or processes. Note that these components (especially hops) may be intentionally subdued to allow the specialty character to come through in the final presentation.Mouthfeel may vary depending on the base beer selected and as appropriate to that base beer (if declared). Body and carbonation levels should be appropriate to the base beer style being presented. Unusual ingredients or processes may affect the mouthfeel so that the result is quite different from the declared base style.A harmonious marriage of ingredients, processes and beer. The key attributes of the underlying style (if declared) will be atypical due to the addition of special ingredients or techniques; do not expect the base beer to taste the same as the unadulterated version. Judge the beer based on the pleasantness and harmony of the resulting combination. The overall uniqueness of the process, ingredients used, and creativity should be considered. The overall rating of the beer depends heavily on the inherently subjective assessment of distinctiveness and drinkability.','','Bell''s Rye Stout, Bell''s Eccentric Ale, Samuel Adams Triple Bock and Utopias, Hair of the Dog Adam, Great Alba Scots Pine, Tommyknocker Maple Nut Brown Ale, Great Divide Bee Sting Honey Ale, Stoudt''s Honey Double Mai Bock, Rogue Dad''s Little Helper, Rogue Honey Cream Ale, Dogfish Head India Brown Ale, Zum Uerige Sticke and Doppel Sticke Altbier, Yards Brewing Company General Washington Tavern Porter, Rauchenfels Steinbier, Odells 90 Shilling Ale, Bear Republic Red Rocket Ale, Stone Arrogant Bastard',0,1,'');
INSERT INTO "style" (id,name,s_type,category,category_number,style_letter,style_guide,og_min,og_max,fg_min,fg_max,ibu_min,ibu_max,color_min,color_max,abv_min,abv_max,carb_min,carb_max,notes,profile,ingredients,examples,deleted,display,folder) VALUES(85,'Spice, Herb, or Vegetable Beer','Ale','Spice/Herb/Vegetable Beer','21','A','BJCP',1.0,1.2,1.0,1.2,0.0,100.0,0.0,100.0,0.0,100.0,0.0,0.0,'Overall balance is the key to presenting a well-made spice, herb or vegetable (SHV) beer. The SHV(s) should complement the original style and not overwhelm it. The brewer should recognize that some combinations of base beer styles and SHV(s) work well together while others do not make for harmonious combinations. THE ENTRANT MUST SPECIFY THE UNDERLYING BEER STYLE AS WELL AS THE TYPE OF SPICES, HERBS, OR VEGETABLES USED. IF THIS BEER IS BASED ON A CLASSIC STYLE (E.G., BLONDE ALE) THEN THE SPECIFIC STYLE MUST BE SPECIFIED. CLASSIC STYLES DO NOT HAVE TO BE CITED (E.G., "PORTER" OR "WHEAT ALE" IS ACCEPTABLE). THE TYPE OF SPICES, HERBS, OR VEGETABLES MUST ALWAYS BE SPECIFIED. If the base beer is a classic style, the original style should come through in aroma and flavor. The individual character of SHV(s) may not always be identifiable when used in combination. This category may also be used for chile pepper, coffee-, chocolate-, or nut-based beers (including combinations of these items). Note that many spice-based Belgian specialties may be entered in Category 16E. Beers that only have additional fermentables (honey, maple syrup, molasses, sugars, treacle, etc.) should be entered in the Specialty Beer category.','The character of the particular spices, herbs and/or vegetables (SHV) should be noticeable in the aroma; however, note that some SHV (e.g., ginger, cinnamon) have stronger aromas and are more distinctive than others (e.g., some vegetables) allow for a range of SHV character and intensity from subtle to aggressive. The individual character of the SHV(s) may not always be identifiable when used in combination. The SHV character should be pleasant and supportive, not artificial and overpowering. As with all specialty beers, a proper SHV beer should be a harmonious balance of the featured SHV(s) with the underlying beer style. Aroma hops, yeast by-products and malt components of the underlying beer may not be as noticeable when SHV are present. These components (especially hops) may also be intentionally subdued to allow the SHV character to come through in the final presentation. If the base beer is an ale then a non-specific fruitiness and/or other fermentation by-products such as diacetyl may be present as appropriate for warmer fermentations. If the base beer is a lager, then overall less fermentation byproducts would be appropriate. Some malt aroma is preferable, especially in dark styles. Hop aroma may be absent or balanced with SHV, depending on the style. The SHV(s) should add an extra complexity to the beer, but not be so prominent as to unbalance the resulting presentation.Appearance should be appropriate to the base beer being presented and will vary depending on the base beer. For lighter-colored beers with spices, herbs or vegetables that exhibit distinctive colors, the colors may be noticeable in the beer and possibly the head. May have some haze or be clear. Head formation may be adversely affected by some ingredients, such as chocolate.As with aroma, the distinctive flavor character associated with the particular SHV(s) should be noticeable, and may range in intensity from subtle to aggressive. The individual character of the SHV(s) may not always be identifiable when used in combination. The balance of SHV with the underlying beer is vital, and the SHV character should not be so artificial and/or overpowering as to overwhelm the beer. Hop bitterness, flavor, malt flavors, alcohol content, and fermentation by-products, such as esters or diacetyl, should be appropriate to the base beer and be harmonious and balanced with the distinctive SHV flavors present. Note that these components (especially hops) may be intentionally subdued to allow the SHV character to come through in the final presentation. Some SHV(s) are inherently bitter and may result in a beer more bitter than the declared base style.Mouthfeel may vary depending on the base beer selected and as appropriate to that base beer. Body and carbonation levels should be appropriate to the base beer style being presented. Some SHV(s) may add additional body and/or slickness, although fermentable additions may thin out the beer. Some SHV(s) may add a bit of astringency, although a "raw" spice character is undesirable.A harmonious marriage of spices, herbs and/or vegetables and beer. The key attributes of the underlying style will be different with the addition of spices, herbs and/or vegetables; do not expect the base beer to taste the same as the unadulterated version. Judge the beer based on the pleasantness and balance of the resulting combination. ','','Alesmith Speedway Stout, Founders Breakfast Stout, Traquair Jacobite Ale, Rogue Chipotle Ale, Young''s Double Chocolate Stout, Bell''s Java Stout, Fraoch Heather Ale, Southampton Pumpkin Ale, Rogue Hazelnut Nectar, Hitachino Nest Real Ginger Ale, Breckenridge Vanilla Porter, Left Hand JuJu Ginger Beer, Dogfish Head Punkin Ale, Dogfish Head Midas Touch, Redhook Double Black Stout, Buffalo Bill''s Pumpkin Ale, BluCreek Herbal Ale, Christian Moerlein Honey Almond, Rogue Chocolate Stout, Birrificio Baladin Nora, Cave Creek Chili Beer',0,1,'');
INSERT INTO "style" (id,name,s_type,category,category_number,style_letter,style_guide,og_min,og_max,fg_min,fg_max,ibu_min,ibu_max,color_min,color_max,abv_min,abv_max,carb_min,carb_max,notes,profile,ingredients,examples,deleted,display,folder) VALUES(86,'Standard American Lager','Lager','Light Lager','1','B','BJCP',1.04,1.05,1.004,1.01,8.0,15.0,2.0,4.0,4.2,5.3,0.0,0.0,'Strong flavors are a fault. An international style including the standard mass-market lager from most countries.','Little to no malt aroma, although it can be grainy, sweet or corn-like if present. Hop aroma may range from none to a light, spicy or floral hop presence. Low levels of yeast character (green apples, DMS, or fruitiness) are optional but acceptable. No diacetyl.Very pale straw to medium yellow color. White, frothy head seldom persists. Very clear.Crisp and dry flavor with some low levels of grainy or corn-like sweetness. Hop flavor ranges from none to low levels. Hop bitterness at low to medium-low level. Balance may vary from slightly malty to slightly bitter, but is relatively close to even. High levels of carbonation may provide a slight acidity or dry "sting." No diacetyl. No fruitiness.Light body from use of a high percentage of adjuncts such as rice or corn. Very highly carbonated with slight carbonic bite on the tongue.Very refreshing and thirst quenching. ','Two- or six-row barley with high percentage (up to 40%) of rice or corn as adjuncts.','Pabst Blue Ribbon, Miller High Life, Budweiser, Baltika #3 Classic, Kirin Lager, Grain Belt Premium Lager, Molson Golden, Labatt Blue, Coors Original, Foster''s Lager',0,1,'');
INSERT INTO "style" (id,name,s_type,category,category_number,style_letter,style_guide,og_min,og_max,fg_min,fg_max,ibu_min,ibu_max,color_min,color_max,abv_min,abv_max,carb_min,carb_max,notes,profile,ingredients,examples,deleted,display,folder) VALUES(87,'Standard/Ordinary Bitter','Ale','English Pale Ale','8','A','BJCP',1.032,1.04,1.007,1.011,25.0,35.0,4.0,14.0,3.2,3.8,0.0,0.0,'The lightest of the bitters. Also known as just "bitter." Some modern variants are brewed exclusively with pale malt and are known as golden or summer bitters. Most bottled or kegged versions of UK-produced bitters are higher-alcohol versions of their cask (draught) products produced specifically for export. The IBU levels are often not adjusted, so the versions available in the US often do not directly correspond to their style subcategories in Britain. This style guideline reflects the "real ale" version of the style, not the export formulations of commercial products.','The best examples have some malt aroma, often (but not always) with a caramel quality. Mild to moderate fruitiness is common. Hop aroma can range from moderate to none (UK varieties typically, although US varieties may be used). Generally no diacetyl, although very low levels are allowed.Light yellow to light copper. Good to brilliant clarity. Low to moderate white to off-white head. May have very little head due to low carbonation.Medium to high bitterness. Most have moderately low to moderately high fruity esters. Moderate to low hop flavor (earthy, resiny, and/or floral UK varieties typically, although US varieties may be used). Low to medium maltiness with a dry finish. Caramel flavors are common but not required. Balance is often decidedly bitter, although the bitterness should not completely overpower the malt flavor, esters and hop flavor. Generally no diacetyl, although very low levels are allowed.Light to medium-light body. Carbonation low, although bottled and canned examples can have moderate carbonation.Low gravity, low alcohol levels and low carbonation make this an easy-drinking beer. Some examples can be more malt balanced, but this should not override the overall bitter impression. Drinkability is a critical component of the style; emphasis is still on the bittering hop addition as opposed to the aggressive middle and late hopping seen in American ales. Originally a draught ale served very fresh under no pressure (gravity or hand pump only) at cellar temperatures (i.e., "real ale"). Bitter was created as a draught alternative (i.e., running beer) to country-brewed pale ale around the start of the 20th century and became widespread once brewers understood how to "Burtonize" their water to successfully brew pale beers and to use crystal malts to add a fullness and roundness of palate.','Pale ale, amber, and/or crystal malts, may use a touch of black malt for color adjustment. May use sugar adjuncts, corn or wheat. English hops most typical, although American and European varieties are becoming more common (particularly in the paler examples). Characterful English yeast. Often medium sulfate water is used.','Fuller''s Chiswick Bitter, Adnams Bitter, Young''s Bitter, Greene King IPA, Oakham Jeffrey Hudson Bitter (JHB), Brains Bitter, Tetley’s Original Bitter, Brakspear Bitter, Boddington''s Pub Draught',0,1,'');
INSERT INTO "style" (id,name,s_type,category,category_number,style_letter,style_guide,og_min,og_max,fg_min,fg_max,ibu_min,ibu_max,color_min,color_max,abv_min,abv_max,carb_min,carb_max,notes,profile,ingredients,examples,deleted,display,folder) VALUES(88,'Straight (Unblended) Lambic','Ale','Sour Ale','17','D','BJCP',1.04,1.054,1.001,1.01,0.0,0.0,3.0,7.0,5.0,6.5,0.0,0.0,'Straight lambics are single-batch, unblended beers. Since they are unblended, the straight lambic is often a true product of the "house character" of a brewery and will be more variable than a gueuze. They are generally served young (6 months) and on tap as cheap, easy-drinking beers without any filling carbonation. Younger versions tend to be one-dimensionally sour since a complex Brett character often takes upwards of a year to develop. An enteric character is often indicative of a lambic that is too young. A noticeable vinegary or cidery character is considered a fault by Belgian brewers. Since the wild yeast and bacteria will ferment ALL sugars, they are bottled only when they have completely fermented. Lambic is served uncarbonated, while gueuze is served effervescent. IBUs are approximate since aged hops are used; Belgians use hops for anti-bacterial properties more than bittering in lambics.','A decidedly sour/acidic aroma is often dominant in young examples, but may be more subdued with age as it blends with aromas described as barnyard, earthy, goaty, hay, horsey, and horse blanket. A mild oak and/or citrus aroma is considered favorable. An enteric, smoky, cigar-like, or cheesy aroma is unfavorable. Older versions are commonly fruity with aromas of apples or even honey. No hop aroma. No diacetyl.Pale yellow to deep golden in color. Age tends to darken the beer. Clarity is hazy to good. Younger versions are often cloudy, while older ones are generally clear. Head retention is generally poor. Head color is white.Young examples are often noticeably sour and/or lactic, but aging can bring this character more in balance with the malt, wheat and barnyard characteristics. Fruity flavors are simpler in young lambics and more complex in the older examples, where they are reminiscent of apples or other light fruits, rhubarb, or honey. Some oak or citrus flavor (often grapefruit) is occasionally noticeable. An enteric, smoky or cigar-like character is undesirable. Hop bitterness is low to none. No hop flavor. No diacetyl.Light to medium-light body. In spite of the low finishing gravity, the many mouth-filling flavors prevent the beer from tasting like water. As a rule of thumb lambic dries with age, which makes dryness a reasonable indicator of age. Has a medium to high tart, puckering quality without being sharply astringent. Virtually to completely uncarbonated.Complex, sour/acidic, pale, wheat-based ale fermented by a variety of Belgian microbiota. Spontaneously fermented sour ales from the area in and around Brussels (the Senne Valley) stem from a farmhouse brewing tradition several centuries old. Their numbers are constantly dwindling.','Unmalted wheat (30-40%), Pilsner malt and aged (surannes) hops (3 years) are used. The aged hops are used more for preservative effects than bitterness, and makes actual bitterness levels difficult to estimate. Traditionally these beers are spontaneously fermented with naturally-occurring yeast and bacteria in predominately oaken barrels. Home-brewed and craft-brewed versions are more typically made with pure cultures of yeast commonly including Saccharomyces, Brettanomyces, Pediococcus and Lactobacillus in an attempt to recreate the effects of the dominant microbiota of Brussels and the surrounding countryside of the Senne River valley. Cultures taken from bottles are sometimes used but there is no simple way of knowing what organisms are still viable.','The only bottled version readily available is Cantillon Grand Cru Bruocsella of whatever single batch vintage the brewer deems worthy to bottle. De Cam sometimes bottles their very old (5 years) lambic. In and around Brussels there are specialty cafes that often have draught lambics from traditional brewers or blenders such as Boon, De Cam, Cantillon, Drie Fonteinen, Lindemans, Timmermans and Girardin.',0,1,'');
INSERT INTO "style" (id,name,s_type,category,category_number,style_letter,style_guide,og_min,og_max,fg_min,fg_max,ibu_min,ibu_max,color_min,color_max,abv_min,abv_max,carb_min,carb_max,notes,profile,ingredients,examples,deleted,display,folder) VALUES(89,'Strong Scotch Ale','Ale','Scottish and Irish Ale','9','E','BJCP',1.07,1.13,1.018,1.056,17.0,35.0,14.0,25.0,6.5,10.0,0.0,0.0,'Also known as a "wee heavy." Fermented at cooler temperatures than most ales, and with lower hopping rates, resulting in clean, intense malt flavors. Well suited to the region of origin, with abundant malt and cool fermentation and aging temperature. Hops, which are not native to Scotland and formerly expensive to import, were kept to a minimum.','Deeply malty, with caramel often apparent. Peaty, earthy and/or smoky secondary aromas may also be present, adding complexity. Caramelization often is mistaken for diacetyl, which should be low to none. Low to moderate esters and alcohol are often present in stronger versions. Hops are very low to none.Light copper to dark brown color, often with deep ruby highlights. Clear. Usually has a large tan head, which may not persist in stronger versions. Legs may be evident in stronger versions.Richly malty with kettle caramelization often apparent (particularly in stronger versions). Hints of roasted malt or smoky flavor may be present, as may some nutty character, all of which may last into the finish. Hop flavors and bitterness are low to medium-low, so malt impression should dominate. Diacetyl is low to none, although caramelization may sometimes be mistaken for it. Low to moderate esters and alcohol are usually present. Esters may suggest plums, raisins or dried fruit. The palate is usually full and sweet, but the finish may be sweet to medium-dry (from light use of roasted barley).Medium-full to full-bodied, with some versions (but not all) having a thick, chewy viscosity. A smooth, alcoholic warmth is usually present and is quite welcome since it balances the malty sweetness. Moderate carbonation.Rich, malty and usually sweet, which can be suggestive of a dessert. Complex secondary malt flavors prevent a one-dimensional impression. Strength and maltiness can vary. ','Well-modified pale malt, with up to 3% roasted barley. May use some crystal malt for color adjustment; sweetness usually comes not from crystal malts rather from low hopping, high mash temperatures, and kettle caramelization. A small proportion of smoked malt may add depth, though a peaty character (sometimes perceived as earthy or smoky) may also originate from the yeast and native water. Hop presence is minimal, although English varieties are most authentic. Fairly soft water is typical.','Traquair House Ale, Belhaven Wee Heavy, McEwan''s Scotch Ale, Founders Dirty Bastard, MacAndrew''s Scotch Ale, AleSmith Wee Heavy, Orkney Skull Splitter, Inveralmond Black Friar, Broughton Old Jock, Gordon Highland Scotch Ale, Dragonmead Under the Kilt ',0,1,'');
INSERT INTO "style" (id,name,s_type,category,category_number,style_letter,style_guide,og_min,og_max,fg_min,fg_max,ibu_min,ibu_max,color_min,color_max,abv_min,abv_max,carb_min,carb_max,notes,profile,ingredients,examples,deleted,display,folder) VALUES(90,'Sweet Mead','Mead','Traditional Mead','24','C','BJCP',1.0,1.2,1.0,1.2,0.0,100.0,0.0,100.0,0.0,100.0,0.0,0.0,'See standard description for entrance requirements. Entrants MUST specify carbonation level and strength. Sweetness is assumed to be SWEET in this category. Entrants MAY specify honey varieties.','Honey aroma should dominate, and is often moderately to strongly sweet and usually expresses the aroma of flower nectar. If a variety of honey is declared, the aroma might have a subtle to very noticeable varietal character reflective of the honey (different varieties have different intensities and characters). Standard description applies for remainder of characteristics.Standard description applies.Moderate to significant honey character, and may feature moderate to prominent varietal character if a varietal honey is declared (different varieties have different intensities). Moderate to high residual sweetness with a sweet and full (but not cloying) finish. Sulfury, harsh or yeasty fermentation characteristics are undesirable. Standard description applies for remainder of characteristics.Standard description applies, although the body is generally medium-full to full. Note that stronger meads will have a fuller body. Many seem like a dessert wine. Sensations of body should not be accompanied by cloying, raw residual sweetness.Similar in balance, body, finish and flavor intensity to a well-made dessert wine (such as Sauternes), with a pleasant mixture of honey character, residual sweetness, soft fruity esters, and clean alcohol. Complexity, harmony, and balance of sensory elements are most desirable, with no inconsistencies in color, aroma, flavor or aftertaste. The proper balance of sweetness, acidity, alcohol and honey character is the essential final measure of any mead.','Standard description applies. Traditional Meads feature the character of a blended honey or a blend of honeys. Varietal meads feature the distinctive character of certain honeys. "Show meads" feature no additives, but this distinction is usually not obvious to judges.','Lurgashall Christmas Mead, Chaucer’s Mead, Rabbit’s Foot Sweet Wildflower Honey Mead, Intermiel Benoîte',0,1,'');
INSERT INTO "style" (id,name,s_type,category,category_number,style_letter,style_guide,og_min,og_max,fg_min,fg_max,ibu_min,ibu_max,color_min,color_max,abv_min,abv_max,carb_min,carb_max,notes,profile,ingredients,examples,deleted,display,folder) VALUES(91,'Sweet Stout','Ale','Stout','13','B','BJCP',1.044,1.06,1.012,1.024,20.0,40.0,30.0,40.0,4.0,6.0,0.0,0.0,'Gravities are low in England, higher in exported and US products. Variations exist, with the level of residual sweetness, the intensity of the roast character, and the balance between the two being the variables most subject to interpretation.','Mild roasted grain aroma, sometimes with coffee and/or chocolate notes. An impression of cream-like sweetness often exists. Fruitiness can be low to moderately high. Diacetyl low to none. Hop aroma low to none.Very dark brown to black in color. Can be opaque (if not, it should be clear). Creamy tan to brown head.Dark roasted grains and malts dominate the flavor as in dry stout, and provide coffee and/or chocolate flavors. Hop bitterness is moderate (lower than in dry stout). Medium to high sweetness (often from the addition of lactose) provides a counterpoint to the roasted character and hop bitterness, and lasts into the finish. Low to moderate fruity esters. Diacetyl low to none. The balance between dark grains/malts and sweetness can vary, from quite sweet to moderately dry and somewhat roasty.Medium-full to full-bodied and creamy. Low to moderate carbonation. High residual sweetness from unfermented sugars enhances the full-tasting mouthfeel.A very dark, sweet, full-bodied, slightly roasty ale. Often tastes like sweetened espresso. An English style of stout. Historically known as "Milk" or "Cream" stouts, legally this designation is no longer permitted in England (but is acceptable elsewhere). The "milk" name is derived from the use of lactose, or milk sugar, as a sweetener.','The sweetness in most Sweet Stouts comes from a lower bitterness level than dry stouts and a high percentage of unfermentable dextrins.  Lactose, an unfermentable sugar, is frequently added to provide additional residual sweetness. Base of pale malt, and may use roasted barley, black malt, chocolate malt, crystal malt, and adjuncts such as maize or treacle. High carbonate water is common.','Mackeson''s XXX Stout, Watney''s Cream Stout, Farson''s Lacto Stout, St. Peter''s Cream Stout, Marston''s Oyster Stout, Sheaf Stout, Hitachino Nest Sweet Stout (Lacto), Samuel Adams Cream Stout, Left Hand Milk Stout, Widmer Snowplow Milk Stout',0,1,'');
INSERT INTO "style" (id,name,s_type,category,category_number,style_letter,style_guide,og_min,og_max,fg_min,fg_max,ibu_min,ibu_max,color_min,color_max,abv_min,abv_max,carb_min,carb_max,notes,profile,ingredients,examples,deleted,display,folder) VALUES(92,'Traditional Bock','Ale','Bock','5','B','BJCP',1.064,1.072,1.013,1.019,20.0,27.0,14.0,22.0,6.3,7.2,0.0,0.0,'Decoction mashing and long boiling plays an important part of flavor development, as it enhances the caramel and melanoidin flavor aspects of the malt. Any fruitiness is due to Munich and other specialty malts, not yeast-derived esters developed during fermentation.','Strong malt aroma, often with moderate amounts of rich melanoidins and/or toasty overtones. Virtually no hop aroma. Some alcohol may be noticeable. Clean. No diacetyl. Low to no fruity esters. Light copper to brown color, often with attractive garnet highlights. Lagering should provide good clarity despite the dark color. Large, creamy, persistent, off-white head.Complex maltiness is dominated by the rich flavors of Munich and Vienna malts, which contribute melanoidins and toasty flavors. Some caramel notes may be present from decoction mashing and a long boil. Hop bitterness is generally only high enough to support the malt flavors, allowing a bit of sweetness to linger into the finish. Well-attenuated, not cloying. Clean, with no esters or diacetyl. No hop flavor. No roasted or burnt character.Medium to medium-full bodied. Moderate to moderately low carbonation. Some alcohol warmth may be found, but should never be hot. Smooth, without harshness or astringency.A dark, strong, malty lager beer. Originated in the Northern German city of Einbeck, which was a brewing center and popular exporter in the days of the Hanseatic League (14th to 17th century).  Recreated in Munich starting in the 17th century. The name "bock" is based on a corruption of the name "Einbeck" in the Bavarian dialect, and was thus only used after the beer came to Munich. "Bock" also means "billy-goat" in German, and is often used in logos and advertisements.','Munich and Vienna malts, rarely a tiny bit of dark roasted malts for color adjustment, never any non-malt adjuncts. Continental European hop varieties are used. Clean lager yeast. Water hardness can vary, although moderately carbonate water is typical of Munich. ','Einbecker Ur-Bock Dunkel, Pennsylvania Brewing St. Nick Bock, Aass Bock, Great Lakes Rockefeller Bock, Stegmaier Brewhouse Bock',0,1,'');
INSERT INTO "style" (id,name,s_type,category,category_number,style_letter,style_guide,og_min,og_max,fg_min,fg_max,ibu_min,ibu_max,color_min,color_max,abv_min,abv_max,carb_min,carb_max,notes,profile,ingredients,examples,deleted,display,folder) VALUES(93,'Traditional Perry','Cider','Standard Cider and Perry','27','E','BJCP',1.05,1.07,1.0,1.02,0.0,0.0,0.0,0.0,5.0,9.0,0.0,0.0,'Entrants MUST specify carbonation level (still, petillant, or sparkling). Entrants MUST specify sweetness (medium or sweet). Variety of pear(s) used must be stated.',' Traditional perry is made from pears grown specifically for that purpose rather than for eating or cooking. Many "perry pears" are nearly inedible. There is a pear character, but not obviously fruity. It tends toward that of a young white wine. Some slight bitterness.Slightly cloudy to clear. Generally quite pale.There is a pear character, but not obviously fruity. It tends toward that of a young white wine. Some slight bitterness.Relatively full, moderate to high tannin apparent as astringency.Tannic. Medium to medium-sweet. Still to lightly sparkling. Only very slight acetification is acceptable. Mousiness, ropy/oily characters are serious faults. ','','[France] Bordelet Poire Authentique and Poire Granit, Christian Drouin Poire, [UK] Gwatkin Blakeney Red Perry, Oliver''s Blakeney Red Perry and Herefordshire Dry Perry',0,1,'');
INSERT INTO "style" (id,name,s_type,category,category_number,style_letter,style_guide,og_min,og_max,fg_min,fg_max,ibu_min,ibu_max,color_min,color_max,abv_min,abv_max,carb_min,carb_max,notes,profile,ingredients,examples,deleted,display,folder) VALUES(94,'Vienna Lager','Lager','European Amber Lager','3','A','BJCP',1.046,1.052,1.01,1.014,18.0,30.0,10.0,16.0,4.5,5.5,0.0,0.0,'American versions can be a bit stronger, drier and more bitter, while European versions tend to be sweeter. Many Mexican amber and dark lagers used to be more authentic, but unfortunately are now more like sweet, adjunct-laden American Dark Lagers. ','Moderately rich German malt aroma (of Vienna and/or Munich malt). A light toasted malt aroma may be present. Similar, though less intense than Oktoberfest. Clean lager character, with no fruity esters or diacetyl. Noble hop aroma may be low to none. Caramel aroma is inappropriate.: Light reddish amber to copper color. Bright clarity. Large, off-white, persistent head.Soft, elegant malt complexity is in the forefront, with a firm enough hop bitterness to provide a balanced finish. Some toasted character from the use of Vienna malt. No roasted or caramel flavor. Fairly dry finish, with both malt and hop bitterness present in the aftertaste. Noble hop flavor may be low to none.Medium-light to medium body, with a gentle creaminess. Moderate carbonation. Smooth. Moderately crisp finish. May have a bit of alcohol warming.Characterized by soft, elegant maltiness that dries out in the finish to avoid becoming sweet. The original amber lager developed by Anton Dreher shortly after the isolation of lager yeast. Nearly extinct in its area of origin, the style continues in Mexico where it was brought by Santiago Graf and other Austrian immigrant brewers in the late 1800s. Regrettably, most modern examples use adjuncts which lessen the rich malt complexity characteristic of the best examples of this style. The style owes much of its character to the method of malting (Vienna malt). Lighter malt character overall than Oktoberfest, yet still decidedly balanced toward malt.','Vienna malt provides a lightly toasty and complex, melanoidin-rich malt profile. As with Oktoberfests, only the finest quality malt should be used, along with Continental hops (preferably noble varieties). Moderately hard, carbonate-rich water. Can use some caramel malts and/or darker malts to add color and sweetness, but caramel malts shouldn''t add significant aroma and flavor and dark malts shouldn''t provide any roasted character.','Great Lakes Eliot Ness (unusual in its 6.2% strength and 35 IBUs), Boulevard Bobs 47 Munich-Style Lager, Negra Modelo, Old Dominion Aviator Amber Lager, Gordon Biersch Vienna Lager, Capital Wisconsin Amber, Olde Saratoga Lager, Penn Pilsner',0,1,'');
INSERT INTO "style" (id,name,s_type,category,category_number,style_letter,style_guide,og_min,og_max,fg_min,fg_max,ibu_min,ibu_max,color_min,color_max,abv_min,abv_max,carb_min,carb_max,notes,profile,ingredients,examples,deleted,display,folder) VALUES(95,'Weizen/Weissbier','Ale','German Wheat and Rye Beer','15','A','BJCP',1.044,1.052,1.01,1.014,8.0,15.0,2.0,8.0,4.3,5.6,0.0,0.0,'These are refreshing, fast-maturing beers that are lightly hopped and show a unique banana-and-clove yeast character. These beers often don''t age well and are best enjoyed while young and fresh. The version "mit hefe" is served with yeast sediment stirred in; the krystal version is filtered for excellent clarity. Bottles with yeast are traditionally swirled or gently rolled prior to serving. The character of a krystal weizen is generally fruitier and less phenolic than that of the hefe-weizen.','Moderate to strong phenols (usually clove) and fruity esters (usually banana). The balance and intensity of the phenol and ester components can vary but the best examples are reasonably balanced and fairly prominent. Noble hop character ranges from low to none. A light to moderate wheat aroma (which might be perceived as bready or grainy) may be present but other malt characteristics should not. No diacetyl or DMS. Optional, but acceptable, aromatics can include a light, citrusy tartness, a light to moderate vanilla character, and/or a low bubblegum aroma. None of these optional characteristics should be high or dominant, but often can add to the complexity and balance.Pale straw to very dark gold in color. A very thick, moussy, long-lasting white head is characteristic. The high protein content of wheat impairs clarity in an unfiltered beer, although the level of haze is somewhat variable. A beer "mit hefe" is also cloudy from suspended yeast sediment (which should be roused before drinking). The filtered Krystal version has no yeast and is brilliantly clear.Low to moderately strong banana and clove flavor. The balance and intensity of the phenol and ester components can vary but the best examples are reasonably balanced and fairly prominent. Optionally, a very light to moderate vanilla character and/or low bubblegum notes can accentuate the banana flavor, sweetness and roundness; neither should be dominant if present. The soft, somewhat bready or grainy flavor of wheat is complementary, as is a slightly sweet Pils malt character. Hop flavor is very low to none, and hop bitterness is very low to moderately low. A tart, citrusy character from yeast and high carbonation is often present. Well rounded, flavorful palate with a relatively dry finish. No diacetyl or DMS.Medium-light to medium body; never heavy. Suspended yeast may increase the perception of body. The texture of wheat imparts the sensation of a fluffy, creamy fullness that may progress to a light, spritzy finish aided by high carbonation. Always effervescent.A pale, spicy, fruity, refreshing wheat-based ale. A traditional wheat-based ale originating in Southern Germany that is a specialty for summer consumption, but generally produced year-round.','By German law, at least 50% of the grist must be malted wheat, although some versions use up to 70%; the remainder is Pilsner malt. A traditional decoction mash gives the appropriate body without cloying sweetness. Weizen ale yeasts produce the typical spicy and fruity character, although extreme fermentation temperatures can affect the balance and produce off-flavors. A small amount of noble hops are used only for bitterness.','Weihenstephaner Hefeweissbier, Schneider Weisse Weizenhell, Paulaner Hefe-Weizen, Hacker-Pschorr Weisse, Plank Bavarian Hefeweizen, Ayinger Bräu Weisse, Ettaler Weissbier Hell, Franziskaner Hefe-Weisse, Andechser Weissbier Hefetrüb, Kapuziner Weissbier, Erdinger Weissbier, Penn Weizen, Barrelhouse Hocking Hills HefeWeizen, Eisenbahn Weizenbier',0,1,'');
INSERT INTO "style" (id,name,s_type,category,category_number,style_letter,style_guide,og_min,og_max,fg_min,fg_max,ibu_min,ibu_max,color_min,color_max,abv_min,abv_max,carb_min,carb_max,notes,profile,ingredients,examples,deleted,display,folder) VALUES(96,'Weizenbock','Lager','German Wheat and Rye Beer','15','C','BJCP',1.064,1.09,1.015,1.022,15.0,30.0,12.0,25.0,6.5,8.0,0.0,0.0,'A dunkel-weizen beer brewed to bock or doppelbock strength. Now also made in the Eisbock style as a specialty beer. Bottles may be gently rolled or swirled prior to serving to rouse the yeast.','Rich, bock-like melanoidins and bready malt combined with a powerful aroma of dark fruit (plums, prunes, raisins or grapes). Moderate to strong phenols (most commonly vanilla and/or clove) add complexity, and some banana esters may also be present. A moderate aroma of alcohol is common, although never solventy. No hop aroma, diacetyl or DMS.Dark amber to dark, ruby brown in color. A very thick, moussy, long-lasting light tan head is characteristic. The high protein content of wheat impairs clarity in this traditionally unfiltered style, although the level of haze is somewhat variable. The suspended yeast sediment (which should be roused before drinking) also contributes to the cloudiness.A complex marriage of rich, bock-like melanoidins, dark fruit, spicy clove-like phenols, light banana and/or vanilla, and a moderate wheat flavor. The malty, bready flavor of wheat is further enhanced by the copious use of Munich and/or Vienna malts. May have a slightly sweet palate, and a light chocolate character is sometimes found (although a roasted character is inappropriate). A faintly tart character may optionally be present. Hop flavor is absent, and hop bitterness is low. The wheat, malt, and yeast character dominate the palate, and the alcohol helps balance the finish. Well-aged examples may show some sherry-like oxidation as a point of complexity. No diacetyl or DMS.Medium-full to full body. A creamy sensation is typical, as is the warming sensation of substantial alcohol content. The presence of Munich and/or Vienna malts also provide an additional sense of richness and fullness. Moderate to high carbonation. Never hot or solventy.A strong, malty, fruity, wheat-based ale combining the best flavors of a dunkelweizen and the rich strength and body of a bock. Aventinus, the world''s oldest top-fermented wheat doppelbock, was created in 1907 at the Weisse Brauhaus in Munich using the ''Méthode Champenoise'' with fresh yeast sediment on the bottom. It was Schneider''s creative response to bottom-fermenting doppelbocks that developed a strong following during these times.','A high percentage of malted wheat is used (by German law must be at least 50%, although it may contain up to 70%), with the remainder being Munich- and/or Vienna-type barley malts. A traditional decoction mash gives the appropriate body without cloying sweetness. Weizen ale yeasts produce the typical spicy and fruity character. Too warm or too cold fermentation will cause the phenols and esters to be out of balance and may create off-flavors. A small amount of noble hops are used only for bitterness.','Schneider Aventinus, Schneider Aventinus Eisbock, Plank Bavarian Dunkler Weizenbock, Plank Bavarian Heller Weizenbock, AleSmith Weizenbock, Erdinger Pikantus, Mahr''s Der Weisse Bock, Victory Moonglow Weizenbock, High Point Ramstein Winter Wheat, Capital Weizen Doppelbock, Eisenbahn Vigorosa',0,1,'');
INSERT INTO "style" (id,name,s_type,category,category_number,style_letter,style_guide,og_min,og_max,fg_min,fg_max,ibu_min,ibu_max,color_min,color_max,abv_min,abv_max,carb_min,carb_max,notes,profile,ingredients,examples,deleted,display,folder) VALUES(97,'Witbier','Ale','Belgian and French Ale','16','A','BJCP',1.044,1.052,1.008,1.012,10.0,20.0,2.0,4.0,4.5,5.5,0.0,0.0,'The presence, character and degree of spicing and lactic sourness varies. Overly spiced and/or sour beers are not good examples of the style. Coriander of certain origins might give an inappropriate ham or celery character. The beer tends to be fragile and does not age well, so younger, fresher, properly handled examples are most desirable. Most examples seem to be approximately 5% ABV.','Moderate sweetness (often with light notes of honey and/or vanilla) with light, grainy, spicy wheat aromatics, often with a bit of tartness. Moderate perfumy coriander, often with a complex herbal, spicy, or peppery note in the background. Moderate zesty, citrusy orangey fruitiness.  A low spicy-herbal hop aroma is optional, but should never overpower the other characteristics. No diacetyl. Vegetal, celery-like, or ham-like aromas are inappropriate. Spices should blend in with fruity, floral and sweet aromas and should not be overly strong.Very pale straw to very light gold in color. The beer will be very cloudy from starch haze and/or yeast, which gives it a milky, whitish-yellow appearance. Dense, white, moussy head. Head retention should be quite good.Pleasant sweetness (often with a honey and/or vanilla character) and a zesty, orange-citrusy fruitiness. Refreshingly crisp with a dry, often tart, finish. Can have a low wheat flavor. Optionally has a very light lactic-tasting sourness. Herbal-spicy flavors, which may include coriander and other spices, are common should be subtle and balanced, not overpowering. A spicy-earthy hop flavor is low to none, and if noticeable, never gets in the way of the spices. Hop bitterness is low to medium-low (as with a Hefeweizen), and doesn''t interfere with refreshing flavors of fruit and spice, nor does it persist into the finish. Bitterness from orange pith should not be present. Vegetal, celery-like, ham-like, or soapy flavors are inappropriate. No diacetyl. Medium-light to medium body, often having a smoothness and light creaminess from unmalted wheat and the occasional oats. Despite body and creaminess, finishes dry and often a bit tart. Effervescent character from high carbonation. Refreshing, from carbonation, light acidity, and lack of bitterness in finish. No harshness or astringency from orange pith. Should not be overly dry and thin, nor should it be thick and heavy.A refreshing, elegant, tasty, moderate-strength wheat-based ale. A 400-year-old beer style that died out in the 1950s; it was later revived by Pierre Celis at Hoegaarden, and has grown steadily in popularity over time.','About 50% unmalted wheat (traditionally soft white winter wheat) and 50% pale barley malt (usually Pils malt) constitute the grist. In some versions, up to 5-10% raw oats may be used. Spices of freshly-ground coriander and Curaçao or sometimes sweet orange peel complement the sweet aroma and are quite characteristic. Other spices (e.g., chamomile, cumin, cinnamon, Grains of Paradise) may be used for complexity but are much less prominent. Ale yeast prone to the production of mild, spicy flavors is very characteristic. In some instances a very limited lactic fermentation, or the actual addition of lactic acid, is done.','Hoegaarden Wit, St. Bernardus Blanche, Celis White, Vuuve 5, Brugs Tarwebier (Blanche de Bruges), Wittekerke, Allagash White, Blanche de Bruxelles, Ommegang Witte, Avery White Rascal, Unibroue Blanche de Chambly, Sterkens White Ale, Bell’s Winter White Ale, Victory Whirlwind Witbier, Hitachino Nest White Ale',0,1,'');
INSERT INTO "style" (id,name,s_type,category,category_number,style_letter,style_guide,og_min,og_max,fg_min,fg_max,ibu_min,ibu_max,color_min,color_max,abv_min,abv_max,carb_min,carb_max,notes,profile,ingredients,examples,deleted,display,folder) VALUES(98,'Wood-Aged Beer','Ale','Smoke-flavored/Wood-aged Beer','22','C','BJCP',1.0,1.2,1.0,1.2,0.0,100.0,0.0,100.0,0.0,100.0,0.0,0.0,'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 the entry), but should not be so dominant as to unbalance the beer. IF THIS BEER IS BASED ON A CLASSIC STYLE (E.G., ROBUST PORTER) THEN THE SPECIFIC STYLE MUST BE SPECIFIED. CLASSIC STYLES DO NOT HAVE TO BE CITED (E.G., "PORTER" OR "BROWN ALE" IS ACCEPTABLE). THE TYPE OF WOOD MUST BE SPECIFIED IF A "VARIETAL" CHARACTER IS NOTICEABLE. (e.g., English IPA with Oak Chips, Bourbon Barrel-aged Imperial Stout, American Barleywine in an Oak Whiskey Cask). The brewer should specify any unusual ingredients in either the base style or the wood if those characteristics are noticeable. Specialty or experimental base beer styles may be specified, as long as the other specialty ingredients are identified. THIS CATEGORY SHOULD NOT BE USED FOR BASE STYLES WHERE BARREL-AGING IS A FUNDAMENTAL REQUIREMENT FOR THE STYLE (e.g., Flanders Red, Lambic, etc.).','Varies with base style. A low to moderate wood- or oak-based aroma is usually present. Fresh wood can occasionally impart raw "green" aromatics, although this character should never be too strong. Other optional aromatics include a low to moderate vanilla, caramel, toffee, toast, or cocoa character, as well as any aromatics associated with alcohol previously stored in the wood (if any). Any alcohol character should be smooth and balanced, not hot. Some background oxidation character is optional, and can take on a pleasant, sherry-like character and not be papery or cardboard-like.Varies with base style. Often darker than the unadulterated base beer style, particularly if toasted/charred oak and/or whiskey/bourbon barrels are used.Varies with base style. Wood usually contributes a woody or oaky flavor, which can occasionally take on a raw "green" flavor if new wood is used. Other flavors that may optionally be present include vanilla (from vanillin in the wood,''); caramel, butterscotch, toasted bread or almonds (from toasted wood); coffee, chocolate, cocoa (from charred wood or bourbon casks); and alcohol flavors from other products previously stored in the wood (if any). The wood and/or other cask-derived flavors should be balanced, supportive and noticeable, but should not overpower the base beer style. Occasionally there may be an optional lactic or acetic tartness or Brett funkiness in the beer, but this should not be higher than a background flavor (if present at all). Some background oxidation character is optional, although this should take on a pleasant, sherry-like character and not be papery or cardboard-like.Varies with base style. Often fuller than the unadulterated base beer, and may exhibit additional alcohol warming if wood has previously been in contact with other alcoholic products. Higher alcohol levels should not result in "hot" beers; aged, smooth flavors are most desirable. Wood can also add tannins to the beer, depending on age of the cask. The tannins can lead to additional astringency (which should never be high), or simply a fuller mouthfeel. Tart or acidic characteristics should be low to none.A harmonious blend of the base beer style with characteristics from aging in contact with wood (including any alcoholic products previously in contact with the wood). The best examples will be smooth, flavorful, well-balanced and well-aged. Beers made using either limited wood aging or products that only provide a subtle background character may be entered in the base beer style categories as long as the wood character isn''t prominently featured.  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.','Varies with base style. Aged in wooden casks or barrels (often previously used to store whiskey, bourbon, port, sherry, Madeira, or wine), or using wood-based additives (wood chips, wood staves, oak essence). Fuller-bodied, higher-gravity base styles often are used since they can best stand up to the additional flavors, although experimentation is encouraged.','The Lost Abbey Angel''s Share Ale, J.W. Lees Harvest Ale in Port, Sherry, Lagavulin Whisky or Calvados Casks, Bush Prestige, Petrus Aged Pale, Firestone Walker Double Barrel Ale, Dominion Oak Barrel Stout, New Holland Dragons Milk, Great Divide Oak Aged Yeti Imperial Stout, Goose Island Bourbon County Stout, Le Coq Imperial Extra Double Stout, Harviestoun Old Engine Oil Special Reserve, many microbreweries have specialty beers served only on premises often directly from the cask.',0,1,'');
INSERT INTO "style" (id,name,s_type,category,category_number,style_letter,style_guide,og_min,og_max,fg_min,fg_max,ibu_min,ibu_max,color_min,color_max,abv_min,abv_max,carb_min,carb_max,notes,profile,ingredients,examples,deleted,display,folder) VALUES(99,'Blonde Ale','Ale','Light Hybrid Beer','6','B','BJCP',1.038,1.054,1.008,1.013,15.0,28.0,3.0,6.0,3.8,5.5,0.0,0.0,'In addition to the more common American Blonde Ale, this category can also include modern English Summer Ales, American Kölsch-style beers, and less assertive American and English pale ales.','Light to moderate sweet malty aroma. Low to moderate fruitiness is optional, but acceptable. May have a low to medium hop aroma, and can reflect almost any hop variety. No diacetyl.Light yellow to deep gold in color. Clear to brilliant. Low to medium white head with fair to good retention.Initial soft malty sweetness, but optionally some light character malt flavor (e.g., bread, toast, biscuit, wheat) can also be present. Caramel flavors typically absent. Low to medium esters optional, but are commonly found in many examples. Light to moderate hop flavor (any variety), but shouldn''t be overly aggressive. Low to medium bitterness, but the balance is normally towards the malt. Finishes medium-dry to somewhat sweet. No diacetyl.Medium-light to medium body. Medium to high carbonation. Smooth without harsh bitterness or astringency.Easy-drinking, approachable, malt-oriented American craft beer. Currently produced by many (American) microbreweries and brewpubs. Regional variations exist (many West Coast brewpub examples are more assertive, like pale ales) but in most areas this beer is designed as the entry-level craft beer.','Generally all malt, but can include up to 25% wheat malt and some sugar adjuncts. Any hop variety can be used. Clean American, lightly fruity English, or Kölsch yeast. May also be made with lager yeast, or cold-conditioned. Some versions may have honey, spices and/or fruit added, although if any of these ingredients are stronger than a background flavor they should be entered in specialty, spiced or fruit beer categories instead. Extract versions should only use the lightest malt extracts and avoid kettle caramelization.','Pelican Kiwanda Cream Ale, Russian River Aud Blonde, Rogue Oregon Golden Ale, Widmer Blonde Ale, Fuller''s Summer Ale, Hollywood Blonde, Redhook Blonde',0,0,'');
INSERT INTO "style" (id,name,s_type,category,category_number,style_letter,style_guide,og_min,og_max,fg_min,fg_max,ibu_min,ibu_max,color_min,color_max,abv_min,abv_max,carb_min,carb_max,notes,profile,ingredients,examples,deleted,display,folder) VALUES(100,'California Common Beer','Ale','Amber Hybrid Beer','7','B','BJCP',1.048,1.054,1.011,1.014,30.0,45.0,10.0,14.0,4.5,5.5,0.0,0.0,'This style is narrowly defined around the prototypical Anchor Steam example. Superficially similar to an American pale or amber ale, yet differs in that the hop flavor/aroma is woody/minty rather than citrusy, malt flavors are toasty and caramelly, the hopping is always assertive, and a warm-fermented lager yeast is used.','Typically showcases the signature Northern Brewer hops (with woody, rustic or minty qualities) in moderate to high strength. Light fruitiness acceptable. Low to moderate caramel and/or toasty malt aromatics support the hops. No diacetyl.Medium amber to light copper color. Generally clear. Moderate off-white head with good retention.Moderately malty with a pronounced hop bitterness. The malt character is usually toasty (not roasted) and caramelly. Low to moderately high hop flavor, usually showing Northern Brewer qualities (woody, rustic, minty). Finish fairly dry and crisp, with a lingering hop bitterness and a firm, grainy malt flavor. Light fruity esters are acceptable, but otherwise clean. No diacetyl.Medium-bodied. Medium to medium-high carbonation.A lightly fruity beer with firm, grainy maltiness, interesting toasty and caramel flavors, and showcasing the signature Northern Brewer varietal hop character. American West Coast original. Large shallow open fermenters (coolships) were traditionally used to compensate for the absence of refrigeration and to take advantage of the cool ambient temperatures in the San Francisco Bay area. Fermented with a lager yeast, but one that was selected to thrive at the cool end of normal ale fermentation temperatures.','Pale ale malt, American hops (usually Northern Brewer, rather than citrusy varieties), small amounts of toasted malt and/or crystal malts. Lager yeast, however some strains (often with the mention of "California" in the name) work better than others at the warmer fermentation temperatures (55 to 60F) used. Note that some German yeast strains produce inappropriate sulfury character. Water should have relatively low sulfate and low to moderate carbonate levels.','Anchor Steam, Southampton Steem Beer, Flying Dog Old Scratch Amber Lager',0,0,'');
INSERT INTO "style" (id,name,s_type,category,category_number,style_letter,style_guide,og_min,og_max,fg_min,fg_max,ibu_min,ibu_max,color_min,color_max,abv_min,abv_max,carb_min,carb_max,notes,profile,ingredients,examples,deleted,display,folder) VALUES(101,'Extra Special/Strong Bitter (English Pale Ale)','Ale','English Pale Ale','8','C','BJCP',1.048,1.06,1.01,1.016,30.0,50.0,6.0,18.0,4.6,6.2,0.0,0.0,'More evident malt and hop flavors than in a special or best bitter. Stronger versions may overlap somewhat with old ales, although strong bitters will tend to be paler and more bitter. Fuller''s ESB is a unique beer with a very large, complex malt profile not found in other examples; most strong bitters are fruitier and hoppier. Judges should not judge all beers in this style as if they were Fuller''s ESB clones. Some modern English variants are brewed exclusively with pale malt and are known as golden or summer bitters. Most bottled or kegged versions of UK-produced bitters are higher-alcohol versions of their cask (draught) products produced specifically for export. The IBU levels are often not adjusted, so the versions available in the US often do not directly correspond to their style subcategories in Britain. English pale ales are generally considered a premium, export-strength pale, bitter beer that roughly approximates a strong bitter, although reformulated for bottling (including containing higher carbonation).','Hop aroma moderately-high to moderately-low, and can use any variety of hops although UK hops are most traditional. Medium to medium-high malt aroma, often with a low to moderately strong caramel component (although this character will be more subtle in paler versions). Medium-low to medium-high fruity esters. Generally no diacetyl, although very low levels are allowed.  May have light, secondary notes of sulfur and/or alcohol in some examples (optional).Golden to deep copper. Good to brilliant clarity. Low to moderate white to off-white head. A low head is acceptable when carbonation is also low.Medium-high to medium bitterness with supporting malt flavors evident. Normally has a moderately low to somewhat strong caramelly malt sweetness. Hop flavor moderate to moderately high (any variety, although earthy, resiny, and/or floral UK hops are most traditional). Hop bitterness and flavor should be noticeable, but should not totally dominate malt flavors. May have low levels of secondary malt flavors (e.g., nutty, biscuity) adding complexity. Moderately-low to high fruity esters. Optionally may have low amounts of alcohol, and up to a moderate minerally/sulfury flavor. Medium-dry to dry finish (particularly if sulfate water is used). Generally no diacetyl, although very low levels are allowed.Medium-light to medium-full body. Low to moderate carbonation, although bottled commercial versions will be higher. Stronger versions may have a slight alcohol warmth but this character should not be too high.An average-strength to moderately-strong English ale. The balance may be fairly even between malt and hops to somewhat bitter. Drinkability is a critical component of the style; emphasis is still on the bittering hop addition as opposed to the aggressive middle and late hopping seen in American ales. A rather broad style that allows for considerable interpretation by the brewer. Strong bitters can be seen as a higher-gravity version of best bitters (although not necessarily "more premium" since best bitters are traditionally the brewer''s finest product). Since beer is sold by strength in the UK, these beers often have some alcohol flavor (perhaps to let the consumer know they are getting their due). In England today, "ESB" is a brand unique to Fullers; in America, the name has been co-opted to describe a malty, bitter, reddish, standard-strength (for the US) English-type ale. Hopping can be English or a combination of English and American.','Pale ale, amber, and/or crystal malts, may use a touch of black malt for color adjustment. May use sugar adjuncts, corn or wheat. English hops most typical, although American and European varieties are becoming more common (particularly in the paler examples). Characterful English yeast. "Burton" versions use medium to high sulfate water.','Examples: Fullers ESB, Adnams Broadside, Shepherd Neame Bishop''s Finger, Young''s Ram Rod, Samuel Smith''s Old Brewery Pale Ale, Bass Ale, Whitbread Pale Ale, Shepherd Neame Spitfire, Marston''s Pedigree, Black Sheep Ale, Vintage Henley, Mordue Workie Ticket, Morland Old Speckled Hen, Greene King Abbot Ale, Bateman''s XXXB, Gale''s Hordean Special Bitter (HSB), Ushers 1824 Particular Ale, Hopback Summer Lightning, Great Lakes Moondog Ale, Shipyard Old Thumper, Alaskan ESB, Geary''s Pale Ale, Cooperstown Old Slugger, Anderson Valley Boont ESB, Avery 14''er ESB, Redhook ESB',0,0,'');
INSERT INTO "style" (id,name,s_type,category,category_number,style_letter,style_guide,og_min,og_max,fg_min,fg_max,ibu_min,ibu_max,color_min,color_max,abv_min,abv_max,carb_min,carb_max,notes,profile,ingredients,examples,deleted,display,folder) VALUES(102,'Scottish Heavy 70/-','Ale','Scottish and Irish Ale','9','B','BJCP',1.035,1.04,1.01,1.015,10.0,25.0,9.0,17.0,3.2,3.9,0.0,0.0,'The malt-hop balance is slightly to moderately tilted towards the malt side. Any caramelization comes from kettle caramelization and not caramel malt (and is sometimes confused with diacetyl). Although unusual, any smoked character is yeast- or water-derived and not from the use of peat-smoked malts. Use of peat-smoked malt to replicate the peaty character should be restrained; overly smoky beers should be entered in the Other Smoked Beer category (22B) rather than here.','Low to medium malty sweetness, sometimes accentuated by low to moderate kettle caramelization. Some examples have a low hop aroma, light fruitiness, low diacetyl, and/or a low to moderate peaty aroma (all are optional). The peaty aroma is sometimes perceived as earthy, smoky or very lightly roasted.Deep amber to dark copper. Usually very clear due to long, cool fermentations. Low to moderate, creamy off-white to light tan-colored head.Malt is the primary flavor, but isn''t overly strong. The initial malty sweetness is usually accentuated by a low to moderate kettle caramelization, and is sometimes accompanied by a low diacetyl component. Fruity esters may be moderate to none. Hop bitterness is low to moderate, but the balance will always be towards the malt (although not always by much). Hop flavor is low to none. A low to moderate peaty character is optional, and may be perceived as earthy or smoky. Generally has a grainy, dry finish due to small amounts of unmalted roasted barley.Medium-low to medium body. Low to moderate carbonation. Sometimes a bit creamy, but often quite dry due to use of roasted barley.Cleanly malty with a drying finish, perhaps a few esters, and on occasion a faint bit of peaty earthiness (smoke). Most beers finish fairly dry considering their relatively sweet palate, and as such have a different balance than strong Scotch ales. Traditional Scottish session beers reflecting the indigenous ingredients (water, malt), with less hops than their English counterparts (due to the need to import them). Long, cool fermentations are traditionally used in Scottish brewing.','Scottish or English pale base malt. Small amounts of roasted barley add color and flavor, and lend a dry, slightly roasty finish. English hops. Clean, relatively un-attenuative ale yeast. Some commercial brewers add small amounts of crystal, amber, or wheat malts, and adjuncts such as sugar. The optional peaty, earthy and/or smoky character comes from the traditional yeast and from the local malt and water rather than using smoked malts.','Caledonian 70/- (Caledonian Amber Ale in the US), Belhaven 70/-, Orkney Raven Ale, Maclay 70/-, Tennents Special, Broughton Greenmantle Ale',0,0,'');
INSERT INTO "style" (id,name,s_type,category,category_number,style_letter,style_guide,og_min,og_max,fg_min,fg_max,ibu_min,ibu_max,color_min,color_max,abv_min,abv_max,carb_min,carb_max,notes,profile,ingredients,examples,deleted,display,folder) VALUES(103,'American Pale Ale','Ale','American Ale','10','A','BJCP',1.045,1.06,1.01,1.015,30.0,45.0,5.0,14.0,4.5,6.2,0.0,0.0,'There is some overlap in color between American pale ale and American amber ale. The American pale ale will generally be cleaner, have a less caramelly malt profile, less body, and often more finishing hops.','Usually moderate to strong hop aroma from dry hopping or late kettle additions of American hop varieties. A citrusy hop character is very common, but not required. Low to moderate maltiness supports the hop presentation, and may optionally show small amounts of specialty malt character (bready, toasty, biscuity). Fruity esters vary from moderate to none. No diacetyl. Dry hopping (if used) may add grassy notes, although this character should not be excessive.Pale golden to deep amber. Moderately large white to off-white head with good retention. Generally quite clear, although dry-hopped versions may be slightly hazy.Usually a moderate to high hop flavor, often showing a citrusy American hop character (although other hop varieties may be used). Low to moderately high clean malt character supports the hop presentation, and may optionally show small amounts of specialty malt character (bready, toasty, biscuity). The balance is typically towards the late hops and bitterness, but the malt presence can be substantial. Caramel flavors are usually restrained or absent. Fruity esters can be moderate to none. Moderate to high hop bitterness with a medium to dry finish. Hop flavor and bitterness often lingers into the finish. No diacetyl. Dry hopping (if used) may add grassy notes, although this character should not be excessive.Medium-light to medium body. Carbonation moderate to high. Overall smooth finish without astringency often associated with high hopping rates.Refreshing and hoppy, yet with sufficient supporting malt. An American adaptation of English pale ale, reflecting indigenous ingredients (hops, malt, yeast, and water). Often lighter in color, cleaner in fermentation by-products, and having less caramel flavors than English counterparts.','Pale ale malt, typically American two-row. American hops, often but not always ones with a citrusy character. American ale yeast. Water can vary in sulfate content, but carbonate content should be relatively low. Specialty grains may add character and complexity, but generally make up a relatively small portion of the grist. Grains that add malt flavor and richness, light sweetness, and toasty or bready notes are often used (along with late hops) to differentiate brands.','Sierra Nevada Pale Ale, Stone Pale Ale, Great Lakes Burning River Pale Ale, Bear Republic XP Pale Ale, Anderson Valley Poleeko Gold Pale Ale, Deschutes Mirror Pond, Full Sail Pale Ale, Three Floyds X-Tra Pale Ale, Firestone Pale Ale, Left Hand Brewing Jackman''s Pale Ale',0,0,'');
INSERT INTO "style" (id,name,s_type,category,category_number,style_letter,style_guide,og_min,og_max,fg_min,fg_max,ibu_min,ibu_max,color_min,color_max,abv_min,abv_max,carb_min,carb_max,notes,profile,ingredients,examples,deleted,display,folder) VALUES(104,'Northern English Brown Ale','Ale','English Brown Ale','11','C','BJCP',1.04,1.052,1.008,1.014,20.0,30.0,12.0,22.0,4.2,5.4,0.0,0.0,'English brown ales are generally split into sub-styles along geographic lines.','Light, sweet malt aroma with toffee, nutty and/or caramel notes. A light but appealing fresh hop aroma (UK varieties) may also be noticed. A light fruity ester aroma may be evident in these beers, but should not dominate. Very low to no diacetyl.Dark amber to reddish-brown color. Clear. Low to moderate off-white to light tan head.Gentle to moderate malt sweetness, with a nutty, lightly caramelly character and a medium-dry to dry finish. Malt may also have a toasted, biscuity, or toffee-like character. Medium to medium-low bitterness. Malt-hop balance is nearly even, with hop flavor low to none (UK varieties). Some fruity esters can be present; low diacetyl (especially butterscotch) is optional but acceptable.Medium-light to medium body. Medium to medium-high carbonation.Drier and more hop-oriented that southern English brown ale, with a nutty character rather than caramel. ','English mild ale or pale ale malt base with caramel malts. May also have small amounts darker malts (e.g., chocolate) to provide color and the nutty character. English hop varieties are most authentic. Moderate carbonate water.','Newcastle Brown Ale, Samuel Smith’s Nut Brown Ale, Riggwelter Yorkshire Ale, Wychwood Hobgoblin, Tröegs Rugged Trail Ale, Alesmith Nautical Nut Brown Ale, Avery Ellie’s Brown Ale, Goose Island Nut Brown Ale, Samuel Adams Brown Ale',0,0,'');
INSERT INTO "style" (id,name,s_type,category,category_number,style_letter,style_guide,og_min,og_max,fg_min,fg_max,ibu_min,ibu_max,color_min,color_max,abv_min,abv_max,carb_min,carb_max,notes,profile,ingredients,examples,deleted,display,folder) VALUES(105,'Robust Porter','Ale','Porter','12','B','BJCP',1.048,1.065,1.012,1.016,25.0,50.0,22.0,35.0,4.8,6.5,0.0,0.0,'Although a rather broad style open to brewer interpretation, it may be distinguished from Stout as lacking a strong roasted barley character. It differs from a brown porter in that a black patent or roasted grain character is usually present, and it can be stronger in alcohol. Roast intensity and malt flavors can also vary significantly. May or may not have a strong hop character, and may or may not have significant fermentation by-products; thus may seem to have an "American" or "English" character.','Roasty aroma (often with a lightly burnt, black malt character) should be noticeable and may be moderately strong. Optionally may also show some additional malt character in support (grainy, bready, toffee-like, caramelly, chocolate, coffee, rich, and/or sweet). Hop aroma low to high (US or UK varieties). Some American versions may be dry-hopped. Fruity esters are moderate to none. Diacetyl low to none.Medium brown to very dark brown, often with ruby- or garnet-like highlights. Can approach black in color. Clarity may be difficult to discern in such a dark beer, but when not opaque will be clear (particularly when held up to the light). Full, tan-colored head with moderately good head retention.Moderately strong malt flavor usually features a lightly burnt, black malt character (and sometimes chocolate and/or coffee flavors) with a bit of roasty dryness in the finish. Overall flavor may finish from dry to medium-sweet, depending on grist composition, hop bittering level, and attenuation. May have a sharp character from dark roasted grains, although should not be overly acrid, burnt or harsh. Medium to high bitterness, which can be accentuated by the roasted malt. Hop flavor can vary from low to moderately high (US or UK varieties, typically), and balances the roasted malt flavors. Diacetyl low to none. Fruity esters moderate to none.Medium to medium-full body. Moderately low to moderately high carbonation. Stronger versions may have a slight alcohol warmth. May have a slight astringency from roasted grains, although this character should not be strong.A substantial, malty dark ale with a complex and flavorful roasty character. Stronger, hoppier and/or roastier version of porter designed as either a historical throwback or an American interpretation of the style. Traditional versions will have a more subtle hop character (often English), while modern versions may be considerably more aggressive. Both types are equally valid.','May contain several malts, prominently dark roasted malts and grains, which often include black patent malt (chocolate malt and/or roasted barley may also be used in some versions). Hops are used for bittering, flavor and/or aroma, and are frequently UK or US varieties. Water with moderate to high carbonate hardness is typical. Ale yeast can either be clean US versions or characterful English varieties.','Great Lakes Edmund Fitzgerald Porter, Meantime London Porter, Anchor Porter, Smuttynose Robust Porter, Sierra Nevada Porter, Deschutes Black Butte Porter, Boulevard Bully! Porter, Rogue Mocha Porter, Avery New World Porter, Bell''s Porter, Great Divide Saint Bridget''s Porter',0,0,'');
INSERT INTO "style" (id,name,s_type,category,category_number,style_letter,style_guide,og_min,og_max,fg_min,fg_max,ibu_min,ibu_max,color_min,color_max,abv_min,abv_max,carb_min,carb_max,notes,profile,ingredients,examples,deleted,display,folder) VALUES(106,'Oatmeal Stout','Ale','Stout','13','C','BJCP',1.048,1.065,1.01,1.018,25.0,40.0,22.0,40.0,4.2,5.9,0.0,0.0,'Generally between sweet and dry stouts in sweetness. Variations exist, from fairly sweet to quite dry. The level of bitterness also varies, as does the oatmeal impression. Light use of oatmeal may give a certain silkiness of body and richness of flavor, while heavy use of oatmeal can be fairly intense in flavor with an almost oily mouthfeel. When judging, allow for differences in interpretation.','Mild roasted grain aromas, often with a coffee-like character. A light sweetness can imply a coffee-and-cream impression. Fruitiness should be low to medium. Diacetyl medium-low to none. Hop aroma low to none (UK varieties most common). A light oatmeal aroma is optional.Medium brown to black in color. Thick, creamy, persistent tan- to brown-colored head. Can be opaque (if not, it should be clear).Medium sweet to medium dry palate, with the complexity of oats and dark roasted grains present. Oats can add a nutty, grainy or earthy flavor. Dark grains can combine with malt sweetness to give the impression of milk chocolate or coffee with cream. Medium hop bitterness with the balance toward malt. Diacetyl medium-low to none. Hop flavor medium-low to none.Medium-full to full body, smooth, silky, sometimes an almost oily slickness from the oatmeal. Creamy. Medium to medium-high carbonation.A very dark, full-bodied, roasty, malty ale with a complementary oatmeal flavor. An English seasonal variant of sweet stout that is usually less sweet than the original, and relies on oatmeal for body and complexity rather than lactose for body and sweetness.','Pale, caramel and dark roasted malts and grains.','Samuel Smith Oatmeal Stout, Young''s Oatmeal Stout, McAuslan Oatmeal Stout, Maclay’s Oat Malt Stout, Broughton Kinmount Willie Oatmeal Stout, Anderson Valley Barney Flats Oatmeal Stout, Tröegs Oatmeal Stout, New Holland The Poet, Goose Island Oatmeal Stout, Wolaver’s Oatmeal Stout',0,0,'');
INSERT INTO "style" (id,name,s_type,category,category_number,style_letter,style_guide,og_min,og_max,fg_min,fg_max,ibu_min,ibu_max,color_min,color_max,abv_min,abv_max,carb_min,carb_max,notes,profile,ingredients,examples,deleted,display,folder) VALUES(107,'American IPA','Ale','India Pale Ale','14','B','BJCP',1.056,1.075,1.01,1.018,40.0,70.0,6.0,15.0,5.5,7.5,0.0,0.0,'','A prominent to intense hop aroma with a citrusy, floral, perfume-like, resinous, piney, and/or fruity character derived from American hops. Many versions are dry hopped and can have an additional grassy aroma, although this is not required. Some clean malty sweetness may be found in the background, but should be at a lower level than in English examples. Fruitiness, either from esters or hops, may also be detected in some versions, although a neutral fermentation character is also acceptable. Some alcohol may be noted.Color ranges from medium gold to medium reddish copper; some versions can have an orange-ish tint. Should be clear, although unfiltered dry-hopped versions may be a bit hazy. Good head stand with white to off-white color should persist.Hop flavor is medium to high, and should reflect an American hop character with citrusy, floral, resinous, piney or fruity aspects. Medium-high to very high hop bitterness, although the malt backbone will support the strong hop character and provide the best balance. Malt flavor should be low to medium, and is generally clean and malty sweet although some caramel or toasty flavors are acceptable at low levels. No diacetyl. Low fruitiness is acceptable but not required. The bitterness may linger into the aftertaste but should not be harsh. Medium-dry to dry finish. Some clean alcohol flavor can be noted in stronger versions. Oak is inappropriate in this style. May be slightly sulfury, but most examples do not exhibit this character.Smooth, medium-light to medium-bodied mouthfeel without hop-derived astringency, although moderate to medium-high carbonation can combine to render an overall dry sensation in the presence of malt sweetness. Some smooth alcohol warming can and should be sensed in stronger (but not all) versions. Body is generally less than in English counterparts.A decidedly hoppy and bitter, moderately strong American pale ale. An American version of the historical English style, brewed using American ingredients and attitude.','Pale ale malt (well-modified and suitable for single-temperature infusion mashing,''); American hops; American yeast that can give a clean or slightly fruity profile. Generally all-malt, but mashed at lower temperatures for high attenuation. Water character varies from soft to moderately sulfate. Versions with a noticeable Rye character ("RyePA") should be entered in the Specialty category.','Bell''s Two-Hearted Ale, AleSmith IPA, Russian River Blind Pig IPA, Stone IPA, Three Floyds Alpha King, Great Divide Titan IPA, Bear Republic Racer 5 IPA, Victory Hop Devil, Sierra Nevada Celebration Ale, Anderson Valley Hop Ottin'', Dogfish Head 60 Minute IPA, Founder''s Centennial IPA, Anchor Liberty Ale, Harpoon IPA, Avery IPA',0,0,'');
INSERT INTO "style" (id,name,s_type,category,category_number,style_letter,style_guide,og_min,og_max,fg_min,fg_max,ibu_min,ibu_max,color_min,color_max,abv_min,abv_max,carb_min,carb_max,notes,profile,ingredients,examples,deleted,display,folder) VALUES(108,'Weizen/Weissbier','Ale','German Wheat and Rye Beer','15','A','BJCP',1.044,1.052,1.01,1.014,8.0,15.0,2.0,8.0,4.3,5.6,0.0,0.0,'These are refreshing, fast-maturing beers that are lightly hopped and show a unique banana-and-clove yeast character. These beers often don''t age well and are best enjoyed while young and fresh. The version "mit hefe" is served with yeast sediment stirred in; the krystal version is filtered for excellent clarity. Bottles with yeast are traditionally swirled or gently rolled prior to serving. The character of a krystal weizen is generally fruitier and less phenolic than that of the hefe-weizen.','Moderate to strong phenols (usually clove) and fruity esters (usually banana). The balance and intensity of the phenol and ester components can vary but the best examples are reasonably balanced and fairly prominent. Noble hop character ranges from low to none. A light to moderate wheat aroma (which might be perceived as bready or grainy) may be present but other malt characteristics should not. No diacetyl or DMS. Optional, but acceptable, aromatics can include a light, citrusy tartness, a light to moderate vanilla character, and/or a low bubblegum aroma. None of these optional characteristics should be high or dominant, but often can add to the complexity and balance.Pale straw to very dark gold in color. A very thick, moussy, long-lasting white head is characteristic. The high protein content of wheat impairs clarity in an unfiltered beer, although the level of haze is somewhat variable. A beer "mit hefe" is also cloudy from suspended yeast sediment (which should be roused before drinking). The filtered Krystal version has no yeast and is brilliantly clear.Low to moderately strong banana and clove flavor. The balance and intensity of the phenol and ester components can vary but the best examples are reasonably balanced and fairly prominent. Optionally, a very light to moderate vanilla character and/or low bubblegum notes can accentuate the banana flavor, sweetness and roundness; neither should be dominant if present. The soft, somewhat bready or grainy flavor of wheat is complementary, as is a slightly sweet Pils malt character. Hop flavor is very low to none, and hop bitterness is very low to moderately low. A tart, citrusy character from yeast and high carbonation is often present. Well rounded, flavorful palate with a relatively dry finish. No diacetyl or DMS.Medium-light to medium body; never heavy. Suspended yeast may increase the perception of body. The texture of wheat imparts the sensation of a fluffy, creamy fullness that may progress to a light, spritzy finish aided by high carbonation. Always effervescent.A pale, spicy, fruity, refreshing wheat-based ale. A traditional wheat-based ale originating in Southern Germany that is a specialty for summer consumption, but generally produced year-round.','By German law, at least 50% of the grist must be malted wheat, although some versions use up to 70%; the remainder is Pilsner malt. A traditional decoction mash gives the appropriate body without cloying sweetness. Weizen ale yeasts produce the typical spicy and fruity character, although extreme fermentation temperatures can affect the balance and produce off-flavors. A small amount of noble hops are used only for bitterness.','Weihenstephaner Hefeweissbier, Schneider Weisse Weizenhell, Paulaner Hefe-Weizen, Hacker-Pschorr Weisse, Plank Bavarian Hefeweizen, Ayinger Bräu Weisse, Ettaler Weissbier Hell, Franziskaner Hefe-Weisse, Andechser Weissbier Hefetrüb, Kapuziner Weissbier, Erdinger Weissbier, Penn Weizen, Barrelhouse Hocking Hills HefeWeizen, Eisenbahn Weizenbier',0,0,'');
INSERT INTO "style" (id,name,s_type,category,category_number,style_letter,style_guide,og_min,og_max,fg_min,fg_max,ibu_min,ibu_max,color_min,color_max,abv_min,abv_max,carb_min,carb_max,notes,profile,ingredients,examples,deleted,display,folder) VALUES(109,'Saison','Ale','Belgian and French Ale','16','C','BJCP',1.048,1.065,1.002,1.012,20.0,35.0,5.0,14.0,5.0,7.0,0.0,0.0,'Varying strength examples exist (table beers of about 5% strength, typical export beers of about 6.5%, and stronger versions of 8%+). Strong versions (6.5%-9.5%) and darker versions (copper to dark brown/black) should be entered as Belgian Specialty Ales (16E). Sweetness decreases and spice, hop and sour character increases with strength. Herb and spice additions often reflect the indigenous varieties available at the brewery. High carbonation and extreme attenuation (85-95%) helps bring out the many flavors and to increase the perception of a dry finish. All of these beers share somewhat higher levels of acidity than other Belgian styles while the optional sour flavor is often a variable house character of a particular brewery.','High fruitiness with low to moderate hop aroma and moderate to no herb, spice and alcohol aroma. Fruity esters dominate the aroma and are often reminiscent of citrus fruits such as oranges or lemons. A low to medium-high spicy or floral hop aroma is usually present. A moderate spice aroma (from actual spice additions and/or yeast-derived phenols) complements the other aromatics. When phenolics are present they tend to be peppery rather than clove-like. A low to moderate sourness or acidity may be present, but should not overwhelm other characteristics. Spice, hop and sour aromatics typically increase with the strength of the beer. Alcohols are soft, spicy and low in intensity, and should not be hot or solventy. The malt character is light. No diacetyl.Often a distinctive pale orange but may be golden or amber in color. There is no correlation between strength and color. Long-lasting, dense, rocky white to ivory head resulting in characteristic "Belgian lace" on the glass as it fades. Clarity is poor to good though haze is not unexpected in this type of unfiltered farmhouse beer. Effervescent.Combination of fruity and spicy flavors supported by a soft malt character, a low to moderate alcohol presence and tart sourness. Extremely high attenuation gives a characteristic dry finish. The fruitiness is frequently citrusy (orange- or lemon-like). The addition of one of more spices serve to add complexity, but shouldn''t dominate in the balance. Low peppery yeast-derived phenols may be present instead of or in addition to spice additions; phenols tend to be lower than in many other Belgian beers, and complement the bitterness. Hop flavor is low to moderate, and is generally spicy or earthy in character. Hop bitterness may be moderate to high, but should not overwhelm fruity esters, spices, and malt. Malt character is light but provides a sufficient background for the other flavors. A low to moderate tart sourness may be present, but should not overwhelm other flavors. Spices, hop bitterness and flavor, and sourness commonly increase with the strength of the beer while sweetness decreases. No hot alcohol or solventy character. High carbonation, moderately sulfate water, and high attenuation give a very dry finish with a long, bitter, sometimes spicy aftertaste. The perceived bitterness is often higher than the IBU level would suggest. No diacetyl.Light to medium body. Alcohol level can be medium to medium-high, though the warming character is low to medium. No hot alcohol or solventy character. Very high carbonation with an effervescent quality. There is enough prickly acidity on the tongue to balance the very dry finish. A low to moderate tart character may be present but should be refreshing and not to the point of puckering.A refreshing, medium to strong fruity/spicy ale with a distinctive yellow-orange color, highly carbonated, well hopped, and dry with a quenching acidity. A seasonal summer style produced in Wallonia, the French-speaking part of Belgium. Originally brewed at the end of the cool season to last through the warmer months before refrigeration was common. It had to be sturdy enough to last for months but not too strong to be quenching and refreshing in the summer. It is now brewed year-round in tiny, artisanal breweries whose buildings reflect their origins as farmhouses.','Pilsner malt dominates the grist though a portion of Vienna and/or Munich malt contributes color and complexity. Sometimes contains other grains such as wheat and spelt. Adjuncts such as sugar and honey can also serve to add complexity and thin the body. Hop bitterness and flavor may be more noticeable than in many other Belgian styles. A saison is sometimes dry-hopped. Noble hops, Styrian or East Kent Goldings are commonly used. A wide variety of herbs and spices are often used to add complexity and uniqueness in the stronger versions, but should always meld well with the yeast and hop character. Varying degrees of acidity and/or sourness can be created by the use of gypsum, acidulated malt, a sour mash or Lactobacillus. Hard water, common to most of Wallonia, can accentuate the bitterness and dry finish.','Saison Dupont Vieille Provision; Fantôme Saison D’Erezée - Printemps; Saison de Pipaix; Saison Regal; Saison Voisin; Lefebvre Saison 1900; Ellezelloise Saison 2000; Saison Silly; Southampton Saison; New Belgium Saison; Pizza Port SPF 45; Lost Abbey Red Barn Ale; Ommegang Hennepin',0,0,'');
INSERT INTO "style" (id,name,s_type,category,category_number,style_letter,style_guide,og_min,og_max,fg_min,fg_max,ibu_min,ibu_max,color_min,color_max,abv_min,abv_max,carb_min,carb_max,notes,profile,ingredients,examples,deleted,display,folder) VALUES(110,'Berliner Weisse','Ale','Sour Ale','17','A','BJCP',1.028,1.032,1.003,1.006,3.0,8.0,2.0,3.0,2.8,3.8,0.0,0.0,'In Germany, it is classified as a Schankbier denoting a small beer of starting gravity in the range 7-8P. Often served with the addition of a shot of sugar syrups (''mit schuss'') flavored with raspberry (''himbeer'') or woodruff (''waldmeister'') or even mixed with Pils to counter the substantial sourness. Has been described by some as the most purely refreshing beer in the world.','A sharply sour, somewhat acidic character is dominant. Can have up to a moderately fruity character. The fruitiness may increase with age and a flowery character may develop. A mild Brettanomyces aroma may be present. No hop aroma, diacetyl, or DMS.Very pale straw in color. Clarity ranges from clear to somewhat hazy. Large, dense, white head with poor retention due to high acidity and low protein and hop content. Always effervescent.Clean lactic sourness dominates and can be quite strong, although not so acidic as a lambic. Some complementary bready or grainy wheat flavor is generally noticeable. Hop bitterness is very low. A mild Brettanomyces character may be detected, as may a restrained fruitiness (both are optional). No hop flavor. No diacetyl or DMS.Light body. Very dry finish. Very high carbonation. No sensation of alcohol.A very pale, sour, refreshing, low-alcohol wheat ale. A regional specialty of Berlin; referred to by Napoleon''s troops in 1809 as "the Champagne of the North" due to its lively and elegant character. Only two traditional breweries still produce the product.','Wheat malt content is typically 50% of the grist (as with all German wheat beers) with the remainder being Pilsner malt. A symbiotic fermentation with top-fermenting yeast and Lactobacillus delbruckii provides the sharp sourness, which may be enhanced by blending of beers of different ages during fermentation and by extended cool aging. Hop bitterness is extremely low. A single decoction mash with mash hopping is traditional.','Schultheiss Berliner Weisse, Berliner Kindl Weisse, Nodding Head Berliner Weisse, Weihenstephan 1809 (unusual in its 5% ABV), Bahnhof Berliner Style Weisse, Southampton Berliner Weisse, Bethlehem Berliner Weisse, Three Floyds Deesko',0,0,'');
INSERT INTO "style" (id,name,s_type,category,category_number,style_letter,style_guide,og_min,og_max,fg_min,fg_max,ibu_min,ibu_max,color_min,color_max,abv_min,abv_max,carb_min,carb_max,notes,profile,ingredients,examples,deleted,display,folder) VALUES(111,'Belgian Blond Ale','Ale','Belgian Strong Ale','18','A','BJCP',1.062,1.075,1.008,1.018,15.0,30.0,4.0,7.0,6.0,7.5,0.0,0.0,'Similar strength as a dubbel, similar character as a Belgian Strong Golden Ale or Tripel, although a bit sweeter and not as bitter. Often has an almost lager-like character, which gives it a cleaner profile in comparison to the other styles. Belgians use the term "Blond," while the French spell it "Blonde." Most commercial examples are in the 6.5 - 7% ABV range. Many Trappist table beers (singles or Enkels) are called "Blond" but these are not representative of this style.','Light earthy or spicy hop nose, along with a lightly sweet Pils malt character. Shows a subtle yeast character that may include spicy phenolics, perfumy or honey-like alcohol, or yeasty, fruity esters (commonly orange-like or lemony). Light sweetness that may have a slightly sugar-like character. Subtle yet complex.Light to deep gold color. Generally very clear. Large, dense, and creamy white to off-white head. Good head retention with Belgian lace.Smooth, light to moderate Pils malt sweetness initially, but finishes medium-dry to dry with some smooth alcohol becoming evident in the aftertaste. Medium hop and alcohol bitterness to balance. Light hop flavor, can be spicy or earthy. Very soft yeast character (esters and alcohols, which are sometimes perfumy or orange/lemon-like). Light spicy phenolics optional. Some lightly caramelized sugar or honey-like sweetness on palate.Medium-high to high carbonation, can give mouth-filling bubbly sensation. Medium body. Light to moderate alcohol warmth, but smooth. Can be somewhat creamy. ','Belgian Pils malt, aromatic malts, sugar, Belgian yeast strains that produce complex alcohol, phenolics and perfumy esters, noble, Styrian Goldings or East Kent Goldings hops. No spices are traditionally used, although the ingredients and fermentation by-products may give an impression of spicing (often reminiscent of oranges or lemons).','Leffe Blond, Affligem Blond, La Trappe (Koningshoeven) Blond, Grimbergen Blond, Val-Dieu Blond, Straffe Hendrik Blonde, Brugse Zot, Pater Lieven Blond Abbey Ale, Troubadour Blond Ale',0,0,'');
INSERT INTO "style" (id,name,s_type,category,category_number,style_letter,style_guide,og_min,og_max,fg_min,fg_max,ibu_min,ibu_max,color_min,color_max,abv_min,abv_max,carb_min,carb_max,notes,profile,ingredients,examples,deleted,display,folder) VALUES(112,'American Barleywine','Ale','Strong Ale','19','C','BJCP',1.08,1.12,1.016,1.03,50.0,120.0,10.0,19.0,8.0,12.0,0.0,0.0,'The American version of the Barleywine tends to have a greater emphasis on hop bitterness, flavor and aroma than the English Barleywine, and often features American hop varieties. Differs from an Imperial IPA in that the hops are not extreme, the malt is more forward, and the body is richer and more characterful.','Very rich and intense maltiness. Hop character moderate to assertive and often showcases citrusy or resiny American varieties (although other varieties, such as floral, earthy or spicy English varieties or a blend of varieties, may be used). Low to moderately strong fruity esters and alcohol aromatics. Malt character may be sweet, caramelly, bready, or fairly neutral. However, the intensity of aromatics often subsides with age. No diacetyl.Color may range from light amber to medium copper; may rarely be as dark as light brown. Often has ruby highlights. Moderately-low to large off-white to light tan head; may have low head retention. May be cloudy with chill haze at cooler temperatures, but generally clears to good to brilliant clarity as it warms. The color may appear to have great depth, as if viewed through a thick glass lens. High alcohol and viscosity may be visible in "legs" when beer is swirled in a glass.Strong, intense malt flavor with noticeable bitterness. Moderately low to moderately high malty sweetness on the palate, although the finish may be somewhat sweet to quite dry (depending on aging). Hop bitterness may range from moderately strong to aggressive. While strongly malty, the balance should always seem bitter. Moderate to high hop flavor (any variety). Low to moderate fruity esters. Noticeable alcohol presence, but sharp or solventy alcohol flavors are undesirable. Flavors will smooth out and decline over time, but any oxidized character should be muted (and generally be masked by the hop character). May have some bready or caramelly malt flavors, but these should not be high. Roasted or burnt malt flavors are inappropriate. No diacetyl.Full-bodied and chewy, with a velvety, luscious texture (although the body may decline with long conditioning). Alcohol warmth should be present, but not be excessively hot. Should not be syrupy and under-attenuated. Carbonation may be low to moderate, depending on age and conditioning.A well-hopped American interpretation of the richest and strongest of the English ales. The hop character should be evident throughout, but does not have to be unbalanced. The alcohol strength and hop bitterness often combine to leave a very long finish. Usually the strongest ale offered by a brewery, and in recent years many commercial examples are now vintage-dated. Normally aged significantly prior to release. Often associated with the winter or holiday season.','Well-modified pale malt should form the backbone of the grist. Some specialty or character malts may be used. Dark malts should be used with great restraint, if at all, as most of the color arises from a lengthy boil.  Citrusy American hops are common, although any varieties can be used in quantity. Generally uses an attenuative American yeast.','Sierra Nevada Bigfoot, Great Divide Old Ruffian, Victory Old Horizontal, Rogue Old Crustacean, Avery Hog Heaven Barleywine, Bell''s Third Coast Old Ale, Anchor Old Foghorn, Three Floyds Behemoth, Stone Old Guardian, Bridgeport Old Knucklehead, Hair of the Dog Doggie Claws, Lagunitas Olde GnarleyWine, Smuttynose Barleywine, Flying Dog Horn Dog',0,0,'');
INSERT INTO "style" (id,name,s_type,category,category_number,style_letter,style_guide,og_min,og_max,fg_min,fg_max,ibu_min,ibu_max,color_min,color_max,abv_min,abv_max,carb_min,carb_max,notes,profile,ingredients,examples,deleted,display,folder) VALUES(113,'Classic Rauchbier','Ale','Smoke-flavored/Wood-aged Beer','22','A','BJCP',1.05,1.057,1.012,1.016,20.0,30.0,12.0,22.0,4.8,6.0,0.0,0.0,'The intensity of smoke character can vary widely; not all examples are highly smoked. Allow for variation in the style when judging. Other examples of smoked beers are available in Germany, such as the Bocks, Hefe-Weizen, Dunkel, Schwarz, and Helles-like beers, including examples such as Spezial Lager. Brewers entering these styles should use Other Smoked Beer (22B) as the entry category.','Blend of smoke and malt, with a varying balance and intensity. The beechwood smoke character can range from subtle to fairly strong, and can seem smoky, bacon-like, woody, or rarely almost greasy. The malt character can be low to moderate, and be somewhat sweet, toasty, or malty. The malt and smoke components are often inversely proportional (i.e., when smoke increases, malt decreases, and vice versa). Hop aroma may be very low to none. Clean, lager character with no fruity esters, diacetyl or DMS.This should be a very clear beer, with a large, creamy, rich, tan- to cream-colored head. Medium amber/light copper to dark brown color.Generally follows the aroma profile, with a blend of smoke and malt in varying balance and intensity, yet always complementary. Märzen-like qualities should be noticeable, particularly a malty, toasty richness, but the beechwood smoke flavor can be low to high. The palate can be somewhat malty and sweet, yet the finish can reflect both malt and smoke. Moderate, balanced, hop bitterness, with a medium-dry to dry finish (the smoke character enhances the dryness of the finish). Noble hop flavor moderate to none. Clean lager character with no fruity esters, diacetyl or DMS. Harsh, bitter, burnt, charred, rubbery, sulfury or phenolic smoky characteristics are inappropriate.Medium body. Medium to medium-high carbonation. Smooth lager character. Significant astringent, phenolic harshness is inappropriate.Märzen/Oktoberfest-style (see 3B) beer with a sweet, smoky aroma and flavor and a somewhat darker color. A historical specialty of the city of Bamberg, in the Franconian region of Bavaria in Germany. Beechwood-smoked malt is used to make a Märzen-style amber lager. The smoke character of the malt varies by maltster; some breweries produce their own smoked malt (rauchmalz).','German Rauchmalz (beechwood-smoked Vienna-type malt) typically makes up 20-100% of the grain bill, with the remainder being German malts typically used in a Märzen. Some breweries adjust the color slightly with a bit of roasted malt. German lager yeast. German or Czech hops.','Schlenkerla Rauchbier Märzen, Kaiserdom Rauchbier, Eisenbahn Rauchbier, Victory Scarlet Fire Rauchbier, Spezial Rauchbier Märzen, Saranac Rauchbier',0,0,'');
INSERT INTO "style" (id,name,s_type,category,category_number,style_letter,style_guide,og_min,og_max,fg_min,fg_max,ibu_min,ibu_max,color_min,color_max,abv_min,abv_max,carb_min,carb_max,notes,profile,ingredients,examples,deleted,display,folder) VALUES(114,'Blonde Ale','Ale','Light Hybrid Beer','6','B','BJCP',1.038,1.054,1.008,1.013,15.0,28.0,3.0,6.0,3.8,5.5,0.0,0.0,'In addition to the more common American Blonde Ale, this category can also include modern English Summer Ales, American Kölsch-style beers, and less assertive American and English pale ales.','Light to moderate sweet malty aroma. Low to moderate fruitiness is optional, but acceptable. May have a low to medium hop aroma, and can reflect almost any hop variety. No diacetyl.Light yellow to deep gold in color. Clear to brilliant. Low to medium white head with fair to good retention.Initial soft malty sweetness, but optionally some light character malt flavor (e.g., bread, toast, biscuit, wheat) can also be present. Caramel flavors typically absent. Low to medium esters optional, but are commonly found in many examples. Light to moderate hop flavor (any variety), but shouldn''t be overly aggressive. Low to medium bitterness, but the balance is normally towards the malt. Finishes medium-dry to somewhat sweet. No diacetyl.Medium-light to medium body. Medium to high carbonation. Smooth without harsh bitterness or astringency.Easy-drinking, approachable, malt-oriented American craft beer. Currently produced by many (American) microbreweries and brewpubs. Regional variations exist (many West Coast brewpub examples are more assertive, like pale ales) but in most areas this beer is designed as the entry-level craft beer.','Generally all malt, but can include up to 25% wheat malt and some sugar adjuncts. Any hop variety can be used. Clean American, lightly fruity English, or Kölsch yeast. May also be made with lager yeast, or cold-conditioned. Some versions may have honey, spices and/or fruit added, although if any of these ingredients are stronger than a background flavor they should be entered in specialty, spiced or fruit beer categories instead. Extract versions should only use the lightest malt extracts and avoid kettle caramelization.','Pelican Kiwanda Cream Ale, Russian River Aud Blonde, Rogue Oregon Golden Ale, Widmer Blonde Ale, Fuller''s Summer Ale, Hollywood Blonde, Redhook Blonde',0,0,'');
INSERT INTO "style" (id,name,s_type,category,category_number,style_letter,style_guide,og_min,og_max,fg_min,fg_max,ibu_min,ibu_max,color_min,color_max,abv_min,abv_max,carb_min,carb_max,notes,profile,ingredients,examples,deleted,display,folder) VALUES(115,'California Common Beer','Ale','Amber Hybrid Beer','7','B','BJCP',1.048,1.054,1.011,1.014,30.0,45.0,10.0,14.0,4.5,5.5,0.0,0.0,'This style is narrowly defined around the prototypical Anchor Steam example. Superficially similar to an American pale or amber ale, yet differs in that the hop flavor/aroma is woody/minty rather than citrusy, malt flavors are toasty and caramelly, the hopping is always assertive, and a warm-fermented lager yeast is used.','Typically showcases the signature Northern Brewer hops (with woody, rustic or minty qualities) in moderate to high strength. Light fruitiness acceptable. Low to moderate caramel and/or toasty malt aromatics support the hops. No diacetyl.Medium amber to light copper color. Generally clear. Moderate off-white head with good retention.Moderately malty with a pronounced hop bitterness. The malt character is usually toasty (not roasted) and caramelly. Low to moderately high hop flavor, usually showing Northern Brewer qualities (woody, rustic, minty). Finish fairly dry and crisp, with a lingering hop bitterness and a firm, grainy malt flavor. Light fruity esters are acceptable, but otherwise clean. No diacetyl.Medium-bodied. Medium to medium-high carbonation.A lightly fruity beer with firm, grainy maltiness, interesting toasty and caramel flavors, and showcasing the signature Northern Brewer varietal hop character. American West Coast original. Large shallow open fermenters (coolships) were traditionally used to compensate for the absence of refrigeration and to take advantage of the cool ambient temperatures in the San Francisco Bay area. Fermented with a lager yeast, but one that was selected to thrive at the cool end of normal ale fermentation temperatures.','Pale ale malt, American hops (usually Northern Brewer, rather than citrusy varieties), small amounts of toasted malt and/or crystal malts. Lager yeast, however some strains (often with the mention of "California" in the name) work better than others at the warmer fermentation temperatures (55 to 60F) used. Note that some German yeast strains produce inappropriate sulfury character. Water should have relatively low sulfate and low to moderate carbonate levels.','Anchor Steam, Southampton Steem Beer, Flying Dog Old Scratch Amber Lager',0,0,'');
INSERT INTO "style" (id,name,s_type,category,category_number,style_letter,style_guide,og_min,og_max,fg_min,fg_max,ibu_min,ibu_max,color_min,color_max,abv_min,abv_max,carb_min,carb_max,notes,profile,ingredients,examples,deleted,display,folder) VALUES(116,'Extra Special/Strong Bitter (English Pale Ale)','Ale','English Pale Ale','8','C','BJCP',1.048,1.06,1.01,1.016,30.0,50.0,6.0,18.0,4.6,6.2,0.0,0.0,'More evident malt and hop flavors than in a special or best bitter. Stronger versions may overlap somewhat with old ales, although strong bitters will tend to be paler and more bitter. Fuller''s ESB is a unique beer with a very large, complex malt profile not found in other examples; most strong bitters are fruitier and hoppier. Judges should not judge all beers in this style as if they were Fuller''s ESB clones. Some modern English variants are brewed exclusively with pale malt and are known as golden or summer bitters. Most bottled or kegged versions of UK-produced bitters are higher-alcohol versions of their cask (draught) products produced specifically for export. The IBU levels are often not adjusted, so the versions available in the US often do not directly correspond to their style subcategories in Britain. English pale ales are generally considered a premium, export-strength pale, bitter beer that roughly approximates a strong bitter, although reformulated for bottling (including containing higher carbonation).','Hop aroma moderately-high to moderately-low, and can use any variety of hops although UK hops are most traditional. Medium to medium-high malt aroma, often with a low to moderately strong caramel component (although this character will be more subtle in paler versions). Medium-low to medium-high fruity esters. Generally no diacetyl, although very low levels are allowed.  May have light, secondary notes of sulfur and/or alcohol in some examples (optional).Golden to deep copper. Good to brilliant clarity. Low to moderate white to off-white head. A low head is acceptable when carbonation is also low.Medium-high to medium bitterness with supporting malt flavors evident. Normally has a moderately low to somewhat strong caramelly malt sweetness. Hop flavor moderate to moderately high (any variety, although earthy, resiny, and/or floral UK hops are most traditional). Hop bitterness and flavor should be noticeable, but should not totally dominate malt flavors. May have low levels of secondary malt flavors (e.g., nutty, biscuity) adding complexity. Moderately-low to high fruity esters. Optionally may have low amounts of alcohol, and up to a moderate minerally/sulfury flavor. Medium-dry to dry finish (particularly if sulfate water is used). Generally no diacetyl, although very low levels are allowed.Medium-light to medium-full body. Low to moderate carbonation, although bottled commercial versions will be higher. Stronger versions may have a slight alcohol warmth but this character should not be too high.An average-strength to moderately-strong English ale. The balance may be fairly even between malt and hops to somewhat bitter. Drinkability is a critical component of the style; emphasis is still on the bittering hop addition as opposed to the aggressive middle and late hopping seen in American ales. A rather broad style that allows for considerable interpretation by the brewer. Strong bitters can be seen as a higher-gravity version of best bitters (although not necessarily "more premium" since best bitters are traditionally the brewer''s finest product). Since beer is sold by strength in the UK, these beers often have some alcohol flavor (perhaps to let the consumer know they are getting their due). In England today, "ESB" is a brand unique to Fullers; in America, the name has been co-opted to describe a malty, bitter, reddish, standard-strength (for the US) English-type ale. Hopping can be English or a combination of English and American.','Pale ale, amber, and/or crystal malts, may use a touch of black malt for color adjustment. May use sugar adjuncts, corn or wheat. English hops most typical, although American and European varieties are becoming more common (particularly in the paler examples). Characterful English yeast. "Burton" versions use medium to high sulfate water.','Examples: Fullers ESB, Adnams Broadside, Shepherd Neame Bishop''s Finger, Young''s Ram Rod, Samuel Smith''s Old Brewery Pale Ale, Bass Ale, Whitbread Pale Ale, Shepherd Neame Spitfire, Marston''s Pedigree, Black Sheep Ale, Vintage Henley, Mordue Workie Ticket, Morland Old Speckled Hen, Greene King Abbot Ale, Bateman''s XXXB, Gale''s Hordean Special Bitter (HSB), Ushers 1824 Particular Ale, Hopback Summer Lightning, Great Lakes Moondog Ale, Shipyard Old Thumper, Alaskan ESB, Geary''s Pale Ale, Cooperstown Old Slugger, Anderson Valley Boont ESB, Avery 14''er ESB, Redhook ESB',0,0,'');
INSERT INTO "style" (id,name,s_type,category,category_number,style_letter,style_guide,og_min,og_max,fg_min,fg_max,ibu_min,ibu_max,color_min,color_max,abv_min,abv_max,carb_min,carb_max,notes,profile,ingredients,examples,deleted,display,folder) VALUES(117,'Scottish Heavy 70/-','Ale','Scottish and Irish Ale','9','B','BJCP',1.035,1.04,1.01,1.015,10.0,25.0,9.0,17.0,3.2,3.9,0.0,0.0,'The malt-hop balance is slightly to moderately tilted towards the malt side. Any caramelization comes from kettle caramelization and not caramel malt (and is sometimes confused with diacetyl). Although unusual, any smoked character is yeast- or water-derived and not from the use of peat-smoked malts. Use of peat-smoked malt to replicate the peaty character should be restrained; overly smoky beers should be entered in the Other Smoked Beer category (22B) rather than here.','Low to medium malty sweetness, sometimes accentuated by low to moderate kettle caramelization. Some examples have a low hop aroma, light fruitiness, low diacetyl, and/or a low to moderate peaty aroma (all are optional). The peaty aroma is sometimes perceived as earthy, smoky or very lightly roasted.Deep amber to dark copper. Usually very clear due to long, cool fermentations. Low to moderate, creamy off-white to light tan-colored head.Malt is the primary flavor, but isn''t overly strong. The initial malty sweetness is usually accentuated by a low to moderate kettle caramelization, and is sometimes accompanied by a low diacetyl component. Fruity esters may be moderate to none. Hop bitterness is low to moderate, but the balance will always be towards the malt (although not always by much). Hop flavor is low to none. A low to moderate peaty character is optional, and may be perceived as earthy or smoky. Generally has a grainy, dry finish due to small amounts of unmalted roasted barley.Medium-low to medium body. Low to moderate carbonation. Sometimes a bit creamy, but often quite dry due to use of roasted barley.Cleanly malty with a drying finish, perhaps a few esters, and on occasion a faint bit of peaty earthiness (smoke). Most beers finish fairly dry considering their relatively sweet palate, and as such have a different balance than strong Scotch ales. Traditional Scottish session beers reflecting the indigenous ingredients (water, malt), with less hops than their English counterparts (due to the need to import them). Long, cool fermentations are traditionally used in Scottish brewing.','Scottish or English pale base malt. Small amounts of roasted barley add color and flavor, and lend a dry, slightly roasty finish. English hops. Clean, relatively un-attenuative ale yeast. Some commercial brewers add small amounts of crystal, amber, or wheat malts, and adjuncts such as sugar. The optional peaty, earthy and/or smoky character comes from the traditional yeast and from the local malt and water rather than using smoked malts.','Caledonian 70/- (Caledonian Amber Ale in the US), Belhaven 70/-, Orkney Raven Ale, Maclay 70/-, Tennents Special, Broughton Greenmantle Ale',0,0,'');
INSERT INTO "style" (id,name,s_type,category,category_number,style_letter,style_guide,og_min,og_max,fg_min,fg_max,ibu_min,ibu_max,color_min,color_max,abv_min,abv_max,carb_min,carb_max,notes,profile,ingredients,examples,deleted,display,folder) VALUES(118,'American Pale Ale','Ale','American Ale','10','A','BJCP',1.045,1.06,1.01,1.015,30.0,45.0,5.0,14.0,4.5,6.2,0.0,0.0,'There is some overlap in color between American pale ale and American amber ale. The American pale ale will generally be cleaner, have a less caramelly malt profile, less body, and often more finishing hops.','Usually moderate to strong hop aroma from dry hopping or late kettle additions of American hop varieties. A citrusy hop character is very common, but not required. Low to moderate maltiness supports the hop presentation, and may optionally show small amounts of specialty malt character (bready, toasty, biscuity). Fruity esters vary from moderate to none. No diacetyl. Dry hopping (if used) may add grassy notes, although this character should not be excessive.Pale golden to deep amber. Moderately large white to off-white head with good retention. Generally quite clear, although dry-hopped versions may be slightly hazy.Usually a moderate to high hop flavor, often showing a citrusy American hop character (although other hop varieties may be used). Low to moderately high clean malt character supports the hop presentation, and may optionally show small amounts of specialty malt character (bready, toasty, biscuity). The balance is typically towards the late hops and bitterness, but the malt presence can be substantial. Caramel flavors are usually restrained or absent. Fruity esters can be moderate to none. Moderate to high hop bitterness with a medium to dry finish. Hop flavor and bitterness often lingers into the finish. No diacetyl. Dry hopping (if used) may add grassy notes, although this character should not be excessive.Medium-light to medium body. Carbonation moderate to high. Overall smooth finish without astringency often associated with high hopping rates.Refreshing and hoppy, yet with sufficient supporting malt. An American adaptation of English pale ale, reflecting indigenous ingredients (hops, malt, yeast, and water). Often lighter in color, cleaner in fermentation by-products, and having less caramel flavors than English counterparts.','Pale ale malt, typically American two-row. American hops, often but not always ones with a citrusy character. American ale yeast. Water can vary in sulfate content, but carbonate content should be relatively low. Specialty grains may add character and complexity, but generally make up a relatively small portion of the grist. Grains that add malt flavor and richness, light sweetness, and toasty or bready notes are often used (along with late hops) to differentiate brands.','Sierra Nevada Pale Ale, Stone Pale Ale, Great Lakes Burning River Pale Ale, Bear Republic XP Pale Ale, Anderson Valley Poleeko Gold Pale Ale, Deschutes Mirror Pond, Full Sail Pale Ale, Three Floyds X-Tra Pale Ale, Firestone Pale Ale, Left Hand Brewing Jackman''s Pale Ale',0,0,'');
INSERT INTO "style" (id,name,s_type,category,category_number,style_letter,style_guide,og_min,og_max,fg_min,fg_max,ibu_min,ibu_max,color_min,color_max,abv_min,abv_max,carb_min,carb_max,notes,profile,ingredients,examples,deleted,display,folder) VALUES(119,'Northern English Brown Ale','Ale','English Brown Ale','11','C','BJCP',1.04,1.052,1.008,1.014,20.0,30.0,12.0,22.0,4.2,5.4,0.0,0.0,'English brown ales are generally split into sub-styles along geographic lines.','Light, sweet malt aroma with toffee, nutty and/or caramel notes. A light but appealing fresh hop aroma (UK varieties) may also be noticed. A light fruity ester aroma may be evident in these beers, but should not dominate. Very low to no diacetyl.Dark amber to reddish-brown color. Clear. Low to moderate off-white to light tan head.Gentle to moderate malt sweetness, with a nutty, lightly caramelly character and a medium-dry to dry finish. Malt may also have a toasted, biscuity, or toffee-like character. Medium to medium-low bitterness. Malt-hop balance is nearly even, with hop flavor low to none (UK varieties). Some fruity esters can be present; low diacetyl (especially butterscotch) is optional but acceptable.Medium-light to medium body. Medium to medium-high carbonation.Drier and more hop-oriented that southern English brown ale, with a nutty character rather than caramel. ','English mild ale or pale ale malt base with caramel malts. May also have small amounts darker malts (e.g., chocolate) to provide color and the nutty character. English hop varieties are most authentic. Moderate carbonate water.','Newcastle Brown Ale, Samuel Smith’s Nut Brown Ale, Riggwelter Yorkshire Ale, Wychwood Hobgoblin, Tröegs Rugged Trail Ale, Alesmith Nautical Nut Brown Ale, Avery Ellie’s Brown Ale, Goose Island Nut Brown Ale, Samuel Adams Brown Ale',0,0,'');
INSERT INTO "style" (id,name,s_type,category,category_number,style_letter,style_guide,og_min,og_max,fg_min,fg_max,ibu_min,ibu_max,color_min,color_max,abv_min,abv_max,carb_min,carb_max,notes,profile,ingredients,examples,deleted,display,folder) VALUES(120,'Robust Porter','Ale','Porter','12','B','BJCP',1.048,1.065,1.012,1.016,25.0,50.0,22.0,35.0,4.8,6.5,0.0,0.0,'Although a rather broad style open to brewer interpretation, it may be distinguished from Stout as lacking a strong roasted barley character. It differs from a brown porter in that a black patent or roasted grain character is usually present, and it can be stronger in alcohol. Roast intensity and malt flavors can also vary significantly. May or may not have a strong hop character, and may or may not have significant fermentation by-products; thus may seem to have an "American" or "English" character.','Roasty aroma (often with a lightly burnt, black malt character) should be noticeable and may be moderately strong. Optionally may also show some additional malt character in support (grainy, bready, toffee-like, caramelly, chocolate, coffee, rich, and/or sweet). Hop aroma low to high (US or UK varieties). Some American versions may be dry-hopped. Fruity esters are moderate to none. Diacetyl low to none.Medium brown to very dark brown, often with ruby- or garnet-like highlights. Can approach black in color. Clarity may be difficult to discern in such a dark beer, but when not opaque will be clear (particularly when held up to the light). Full, tan-colored head with moderately good head retention.Moderately strong malt flavor usually features a lightly burnt, black malt character (and sometimes chocolate and/or coffee flavors) with a bit of roasty dryness in the finish. Overall flavor may finish from dry to medium-sweet, depending on grist composition, hop bittering level, and attenuation. May have a sharp character from dark roasted grains, although should not be overly acrid, burnt or harsh. Medium to high bitterness, which can be accentuated by the roasted malt. Hop flavor can vary from low to moderately high (US or UK varieties, typically), and balances the roasted malt flavors. Diacetyl low to none. Fruity esters moderate to none.Medium to medium-full body. Moderately low to moderately high carbonation. Stronger versions may have a slight alcohol warmth. May have a slight astringency from roasted grains, although this character should not be strong.A substantial, malty dark ale with a complex and flavorful roasty character. Stronger, hoppier and/or roastier version of porter designed as either a historical throwback or an American interpretation of the style. Traditional versions will have a more subtle hop character (often English), while modern versions may be considerably more aggressive. Both types are equally valid.','May contain several malts, prominently dark roasted malts and grains, which often include black patent malt (chocolate malt and/or roasted barley may also be used in some versions). Hops are used for bittering, flavor and/or aroma, and are frequently UK or US varieties. Water with moderate to high carbonate hardness is typical. Ale yeast can either be clean US versions or characterful English varieties.','Great Lakes Edmund Fitzgerald Porter, Meantime London Porter, Anchor Porter, Smuttynose Robust Porter, Sierra Nevada Porter, Deschutes Black Butte Porter, Boulevard Bully! Porter, Rogue Mocha Porter, Avery New World Porter, Bell''s Porter, Great Divide Saint Bridget''s Porter',0,0,'');
INSERT INTO "style" (id,name,s_type,category,category_number,style_letter,style_guide,og_min,og_max,fg_min,fg_max,ibu_min,ibu_max,color_min,color_max,abv_min,abv_max,carb_min,carb_max,notes,profile,ingredients,examples,deleted,display,folder) VALUES(121,'Oatmeal Stout','Ale','Stout','13','C','BJCP',1.048,1.065,1.01,1.018,25.0,40.0,22.0,40.0,4.2,5.9,0.0,0.0,'Generally between sweet and dry stouts in sweetness. Variations exist, from fairly sweet to quite dry. The level of bitterness also varies, as does the oatmeal impression. Light use of oatmeal may give a certain silkiness of body and richness of flavor, while heavy use of oatmeal can be fairly intense in flavor with an almost oily mouthfeel. When judging, allow for differences in interpretation.','Mild roasted grain aromas, often with a coffee-like character. A light sweetness can imply a coffee-and-cream impression. Fruitiness should be low to medium. Diacetyl medium-low to none. Hop aroma low to none (UK varieties most common). A light oatmeal aroma is optional.Medium brown to black in color. Thick, creamy, persistent tan- to brown-colored head. Can be opaque (if not, it should be clear).Medium sweet to medium dry palate, with the complexity of oats and dark roasted grains present. Oats can add a nutty, grainy or earthy flavor. Dark grains can combine with malt sweetness to give the impression of milk chocolate or coffee with cream. Medium hop bitterness with the balance toward malt. Diacetyl medium-low to none. Hop flavor medium-low to none.Medium-full to full body, smooth, silky, sometimes an almost oily slickness from the oatmeal. Creamy. Medium to medium-high carbonation.A very dark, full-bodied, roasty, malty ale with a complementary oatmeal flavor. An English seasonal variant of sweet stout that is usually less sweet than the original, and relies on oatmeal for body and complexity rather than lactose for body and sweetness.','Pale, caramel and dark roasted malts and grains.','Samuel Smith Oatmeal Stout, Young''s Oatmeal Stout, McAuslan Oatmeal Stout, Maclay’s Oat Malt Stout, Broughton Kinmount Willie Oatmeal Stout, Anderson Valley Barney Flats Oatmeal Stout, Tröegs Oatmeal Stout, New Holland The Poet, Goose Island Oatmeal Stout, Wolaver’s Oatmeal Stout',0,0,'');
INSERT INTO "style" (id,name,s_type,category,category_number,style_letter,style_guide,og_min,og_max,fg_min,fg_max,ibu_min,ibu_max,color_min,color_max,abv_min,abv_max,carb_min,carb_max,notes,profile,ingredients,examples,deleted,display,folder) VALUES(122,'American IPA','Ale','India Pale Ale','14','B','BJCP',1.056,1.075,1.01,1.018,40.0,70.0,6.0,15.0,5.5,7.5,0.0,0.0,'','A prominent to intense hop aroma with a citrusy, floral, perfume-like, resinous, piney, and/or fruity character derived from American hops. Many versions are dry hopped and can have an additional grassy aroma, although this is not required. Some clean malty sweetness may be found in the background, but should be at a lower level than in English examples. Fruitiness, either from esters or hops, may also be detected in some versions, although a neutral fermentation character is also acceptable. Some alcohol may be noted.Color ranges from medium gold to medium reddish copper; some versions can have an orange-ish tint. Should be clear, although unfiltered dry-hopped versions may be a bit hazy. Good head stand with white to off-white color should persist.Hop flavor is medium to high, and should reflect an American hop character with citrusy, floral, resinous, piney or fruity aspects. Medium-high to very high hop bitterness, although the malt backbone will support the strong hop character and provide the best balance. Malt flavor should be low to medium, and is generally clean and malty sweet although some caramel or toasty flavors are acceptable at low levels. No diacetyl. Low fruitiness is acceptable but not required. The bitterness may linger into the aftertaste but should not be harsh. Medium-dry to dry finish. Some clean alcohol flavor can be noted in stronger versions. Oak is inappropriate in this style. May be slightly sulfury, but most examples do not exhibit this character.Smooth, medium-light to medium-bodied mouthfeel without hop-derived astringency, although moderate to medium-high carbonation can combine to render an overall dry sensation in the presence of malt sweetness. Some smooth alcohol warming can and should be sensed in stronger (but not all) versions. Body is generally less than in English counterparts.A decidedly hoppy and bitter, moderately strong American pale ale. An American version of the historical English style, brewed using American ingredients and attitude.','Pale ale malt (well-modified and suitable for single-temperature infusion mashing,''); American hops; American yeast that can give a clean or slightly fruity profile. Generally all-malt, but mashed at lower temperatures for high attenuation. Water character varies from soft to moderately sulfate. Versions with a noticeable Rye character ("RyePA") should be entered in the Specialty category.','Bell''s Two-Hearted Ale, AleSmith IPA, Russian River Blind Pig IPA, Stone IPA, Three Floyds Alpha King, Great Divide Titan IPA, Bear Republic Racer 5 IPA, Victory Hop Devil, Sierra Nevada Celebration Ale, Anderson Valley Hop Ottin'', Dogfish Head 60 Minute IPA, Founder''s Centennial IPA, Anchor Liberty Ale, Harpoon IPA, Avery IPA',0,0,'');
INSERT INTO "style" (id,name,s_type,category,category_number,style_letter,style_guide,og_min,og_max,fg_min,fg_max,ibu_min,ibu_max,color_min,color_max,abv_min,abv_max,carb_min,carb_max,notes,profile,ingredients,examples,deleted,display,folder) VALUES(123,'Weizen/Weissbier','Ale','German Wheat and Rye Beer','15','A','BJCP',1.044,1.052,1.01,1.014,8.0,15.0,2.0,8.0,4.3,5.6,0.0,0.0,'These are refreshing, fast-maturing beers that are lightly hopped and show a unique banana-and-clove yeast character. These beers often don''t age well and are best enjoyed while young and fresh. The version "mit hefe" is served with yeast sediment stirred in; the krystal version is filtered for excellent clarity. Bottles with yeast are traditionally swirled or gently rolled prior to serving. The character of a krystal weizen is generally fruitier and less phenolic than that of the hefe-weizen.','Moderate to strong phenols (usually clove) and fruity esters (usually banana). The balance and intensity of the phenol and ester components can vary but the best examples are reasonably balanced and fairly prominent. Noble hop character ranges from low to none. A light to moderate wheat aroma (which might be perceived as bready or grainy) may be present but other malt characteristics should not. No diacetyl or DMS. Optional, but acceptable, aromatics can include a light, citrusy tartness, a light to moderate vanilla character, and/or a low bubblegum aroma. None of these optional characteristics should be high or dominant, but often can add to the complexity and balance.Pale straw to very dark gold in color. A very thick, moussy, long-lasting white head is characteristic. The high protein content of wheat impairs clarity in an unfiltered beer, although the level of haze is somewhat variable. A beer "mit hefe" is also cloudy from suspended yeast sediment (which should be roused before drinking). The filtered Krystal version has no yeast and is brilliantly clear.Low to moderately strong banana and clove flavor. The balance and intensity of the phenol and ester components can vary but the best examples are reasonably balanced and fairly prominent. Optionally, a very light to moderate vanilla character and/or low bubblegum notes can accentuate the banana flavor, sweetness and roundness; neither should be dominant if present. The soft, somewhat bready or grainy flavor of wheat is complementary, as is a slightly sweet Pils malt character. Hop flavor is very low to none, and hop bitterness is very low to moderately low. A tart, citrusy character from yeast and high carbonation is often present. Well rounded, flavorful palate with a relatively dry finish. No diacetyl or DMS.Medium-light to medium body; never heavy. Suspended yeast may increase the perception of body. The texture of wheat imparts the sensation of a fluffy, creamy fullness that may progress to a light, spritzy finish aided by high carbonation. Always effervescent.A pale, spicy, fruity, refreshing wheat-based ale. A traditional wheat-based ale originating in Southern Germany that is a specialty for summer consumption, but generally produced year-round.','By German law, at least 50% of the grist must be malted wheat, although some versions use up to 70%; the remainder is Pilsner malt. A traditional decoction mash gives the appropriate body without cloying sweetness. Weizen ale yeasts produce the typical spicy and fruity character, although extreme fermentation temperatures can affect the balance and produce off-flavors. A small amount of noble hops are used only for bitterness.','Weihenstephaner Hefeweissbier, Schneider Weisse Weizenhell, Paulaner Hefe-Weizen, Hacker-Pschorr Weisse, Plank Bavarian Hefeweizen, Ayinger Bräu Weisse, Ettaler Weissbier Hell, Franziskaner Hefe-Weisse, Andechser Weissbier Hefetrüb, Kapuziner Weissbier, Erdinger Weissbier, Penn Weizen, Barrelhouse Hocking Hills HefeWeizen, Eisenbahn Weizenbier',0,0,'');
INSERT INTO "style" (id,name,s_type,category,category_number,style_letter,style_guide,og_min,og_max,fg_min,fg_max,ibu_min,ibu_max,color_min,color_max,abv_min,abv_max,carb_min,carb_max,notes,profile,ingredients,examples,deleted,display,folder) VALUES(124,'Saison','Ale','Belgian and French Ale','16','C','BJCP',1.048,1.065,1.002,1.012,20.0,35.0,5.0,14.0,5.0,7.0,0.0,0.0,'Varying strength examples exist (table beers of about 5% strength, typical export beers of about 6.5%, and stronger versions of 8%+). Strong versions (6.5%-9.5%) and darker versions (copper to dark brown/black) should be entered as Belgian Specialty Ales (16E). Sweetness decreases and spice, hop and sour character increases with strength. Herb and spice additions often reflect the indigenous varieties available at the brewery. High carbonation and extreme attenuation (85-95%) helps bring out the many flavors and to increase the perception of a dry finish. All of these beers share somewhat higher levels of acidity than other Belgian styles while the optional sour flavor is often a variable house character of a particular brewery.','High fruitiness with low to moderate hop aroma and moderate to no herb, spice and alcohol aroma. Fruity esters dominate the aroma and are often reminiscent of citrus fruits such as oranges or lemons. A low to medium-high spicy or floral hop aroma is usually present. A moderate spice aroma (from actual spice additions and/or yeast-derived phenols) complements the other aromatics. When phenolics are present they tend to be peppery rather than clove-like. A low to moderate sourness or acidity may be present, but should not overwhelm other characteristics. Spice, hop and sour aromatics typically increase with the strength of the beer. Alcohols are soft, spicy and low in intensity, and should not be hot or solventy. The malt character is light. No diacetyl.Often a distinctive pale orange but may be golden or amber in color. There is no correlation between strength and color. Long-lasting, dense, rocky white to ivory head resulting in characteristic "Belgian lace" on the glass as it fades. Clarity is poor to good though haze is not unexpected in this type of unfiltered farmhouse beer. Effervescent.Combination of fruity and spicy flavors supported by a soft malt character, a low to moderate alcohol presence and tart sourness. Extremely high attenuation gives a characteristic dry finish. The fruitiness is frequently citrusy (orange- or lemon-like). The addition of one of more spices serve to add complexity, but shouldn''t dominate in the balance. Low peppery yeast-derived phenols may be present instead of or in addition to spice additions; phenols tend to be lower than in many other Belgian beers, and complement the bitterness. Hop flavor is low to moderate, and is generally spicy or earthy in character. Hop bitterness may be moderate to high, but should not overwhelm fruity esters, spices, and malt. Malt character is light but provides a sufficient background for the other flavors. A low to moderate tart sourness may be present, but should not overwhelm other flavors. Spices, hop bitterness and flavor, and sourness commonly increase with the strength of the beer while sweetness decreases. No hot alcohol or solventy character. High carbonation, moderately sulfate water, and high attenuation give a very dry finish with a long, bitter, sometimes spicy aftertaste. The perceived bitterness is often higher than the IBU level would suggest. No diacetyl.Light to medium body. Alcohol level can be medium to medium-high, though the warming character is low to medium. No hot alcohol or solventy character. Very high carbonation with an effervescent quality. There is enough prickly acidity on the tongue to balance the very dry finish. A low to moderate tart character may be present but should be refreshing and not to the point of puckering.A refreshing, medium to strong fruity/spicy ale with a distinctive yellow-orange color, highly carbonated, well hopped, and dry with a quenching acidity. A seasonal summer style produced in Wallonia, the French-speaking part of Belgium. Originally brewed at the end of the cool season to last through the warmer months before refrigeration was common. It had to be sturdy enough to last for months but not too strong to be quenching and refreshing in the summer. It is now brewed year-round in tiny, artisanal breweries whose buildings reflect their origins as farmhouses.','Pilsner malt dominates the grist though a portion of Vienna and/or Munich malt contributes color and complexity. Sometimes contains other grains such as wheat and spelt. Adjuncts such as sugar and honey can also serve to add complexity and thin the body. Hop bitterness and flavor may be more noticeable than in many other Belgian styles. A saison is sometimes dry-hopped. Noble hops, Styrian or East Kent Goldings are commonly used. A wide variety of herbs and spices are often used to add complexity and uniqueness in the stronger versions, but should always meld well with the yeast and hop character. Varying degrees of acidity and/or sourness can be created by the use of gypsum, acidulated malt, a sour mash or Lactobacillus. Hard water, common to most of Wallonia, can accentuate the bitterness and dry finish.','Saison Dupont Vieille Provision; Fantôme Saison D’Erezée - Printemps; Saison de Pipaix; Saison Regal; Saison Voisin; Lefebvre Saison 1900; Ellezelloise Saison 2000; Saison Silly; Southampton Saison; New Belgium Saison; Pizza Port SPF 45; Lost Abbey Red Barn Ale; Ommegang Hennepin',0,0,'');
INSERT INTO "style" (id,name,s_type,category,category_number,style_letter,style_guide,og_min,og_max,fg_min,fg_max,ibu_min,ibu_max,color_min,color_max,abv_min,abv_max,carb_min,carb_max,notes,profile,ingredients,examples,deleted,display,folder) VALUES(125,'Berliner Weisse','Ale','Sour Ale','17','A','BJCP',1.028,1.032,1.003,1.006,3.0,8.0,2.0,3.0,2.8,3.8,0.0,0.0,'In Germany, it is classified as a Schankbier denoting a small beer of starting gravity in the range 7-8P. Often served with the addition of a shot of sugar syrups (''mit schuss'') flavored with raspberry (''himbeer'') or woodruff (''waldmeister'') or even mixed with Pils to counter the substantial sourness. Has been described by some as the most purely refreshing beer in the world.','A sharply sour, somewhat acidic character is dominant. Can have up to a moderately fruity character. The fruitiness may increase with age and a flowery character may develop. A mild Brettanomyces aroma may be present. No hop aroma, diacetyl, or DMS.Very pale straw in color. Clarity ranges from clear to somewhat hazy. Large, dense, white head with poor retention due to high acidity and low protein and hop content. Always effervescent.Clean lactic sourness dominates and can be quite strong, although not so acidic as a lambic. Some complementary bready or grainy wheat flavor is generally noticeable. Hop bitterness is very low. A mild Brettanomyces character may be detected, as may a restrained fruitiness (both are optional). No hop flavor. No diacetyl or DMS.Light body. Very dry finish. Very high carbonation. No sensation of alcohol.A very pale, sour, refreshing, low-alcohol wheat ale. A regional specialty of Berlin; referred to by Napoleon''s troops in 1809 as "the Champagne of the North" due to its lively and elegant character. Only two traditional breweries still produce the product.','Wheat malt content is typically 50% of the grist (as with all German wheat beers) with the remainder being Pilsner malt. A symbiotic fermentation with top-fermenting yeast and Lactobacillus delbruckii provides the sharp sourness, which may be enhanced by blending of beers of different ages during fermentation and by extended cool aging. Hop bitterness is extremely low. A single decoction mash with mash hopping is traditional.','Schultheiss Berliner Weisse, Berliner Kindl Weisse, Nodding Head Berliner Weisse, Weihenstephan 1809 (unusual in its 5% ABV), Bahnhof Berliner Style Weisse, Southampton Berliner Weisse, Bethlehem Berliner Weisse, Three Floyds Deesko',0,0,'');
INSERT INTO "style" (id,name,s_type,category,category_number,style_letter,style_guide,og_min,og_max,fg_min,fg_max,ibu_min,ibu_max,color_min,color_max,abv_min,abv_max,carb_min,carb_max,notes,profile,ingredients,examples,deleted,display,folder) VALUES(126,'Belgian Blond Ale','Ale','Belgian Strong Ale','18','A','BJCP',1.062,1.075,1.008,1.018,15.0,30.0,4.0,7.0,6.0,7.5,0.0,0.0,'Similar strength as a dubbel, similar character as a Belgian Strong Golden Ale or Tripel, although a bit sweeter and not as bitter. Often has an almost lager-like character, which gives it a cleaner profile in comparison to the other styles. Belgians use the term "Blond," while the French spell it "Blonde." Most commercial examples are in the 6.5 - 7% ABV range. Many Trappist table beers (singles or Enkels) are called "Blond" but these are not representative of this style.','Light earthy or spicy hop nose, along with a lightly sweet Pils malt character. Shows a subtle yeast character that may include spicy phenolics, perfumy or honey-like alcohol, or yeasty, fruity esters (commonly orange-like or lemony). Light sweetness that may have a slightly sugar-like character. Subtle yet complex.Light to deep gold color. Generally very clear. Large, dense, and creamy white to off-white head. Good head retention with Belgian lace.Smooth, light to moderate Pils malt sweetness initially, but finishes medium-dry to dry with some smooth alcohol becoming evident in the aftertaste. Medium hop and alcohol bitterness to balance. Light hop flavor, can be spicy or earthy. Very soft yeast character (esters and alcohols, which are sometimes perfumy or orange/lemon-like). Light spicy phenolics optional. Some lightly caramelized sugar or honey-like sweetness on palate.Medium-high to high carbonation, can give mouth-filling bubbly sensation. Medium body. Light to moderate alcohol warmth, but smooth. Can be somewhat creamy. ','Belgian Pils malt, aromatic malts, sugar, Belgian yeast strains that produce complex alcohol, phenolics and perfumy esters, noble, Styrian Goldings or East Kent Goldings hops. No spices are traditionally used, although the ingredients and fermentation by-products may give an impression of spicing (often reminiscent of oranges or lemons).','Leffe Blond, Affligem Blond, La Trappe (Koningshoeven) Blond, Grimbergen Blond, Val-Dieu Blond, Straffe Hendrik Blonde, Brugse Zot, Pater Lieven Blond Abbey Ale, Troubadour Blond Ale',0,0,'');
INSERT INTO "style" (id,name,s_type,category,category_number,style_letter,style_guide,og_min,og_max,fg_min,fg_max,ibu_min,ibu_max,color_min,color_max,abv_min,abv_max,carb_min,carb_max,notes,profile,ingredients,examples,deleted,display,folder) VALUES(127,'American Barleywine','Ale','Strong Ale','19','C','BJCP',1.08,1.12,1.016,1.03,50.0,120.0,10.0,19.0,8.0,12.0,0.0,0.0,'The American version of the Barleywine tends to have a greater emphasis on hop bitterness, flavor and aroma than the English Barleywine, and often features American hop varieties. Differs from an Imperial IPA in that the hops are not extreme, the malt is more forward, and the body is richer and more characterful.','Very rich and intense maltiness. Hop character moderate to assertive and often showcases citrusy or resiny American varieties (although other varieties, such as floral, earthy or spicy English varieties or a blend of varieties, may be used). Low to moderately strong fruity esters and alcohol aromatics. Malt character may be sweet, caramelly, bready, or fairly neutral. However, the intensity of aromatics often subsides with age. No diacetyl.Color may range from light amber to medium copper; may rarely be as dark as light brown. Often has ruby highlights. Moderately-low to large off-white to light tan head; may have low head retention. May be cloudy with chill haze at cooler temperatures, but generally clears to good to brilliant clarity as it warms. The color may appear to have great depth, as if viewed through a thick glass lens. High alcohol and viscosity may be visible in "legs" when beer is swirled in a glass.Strong, intense malt flavor with noticeable bitterness. Moderately low to moderately high malty sweetness on the palate, although the finish may be somewhat sweet to quite dry (depending on aging). Hop bitterness may range from moderately strong to aggressive. While strongly malty, the balance should always seem bitter. Moderate to high hop flavor (any variety). Low to moderate fruity esters. Noticeable alcohol presence, but sharp or solventy alcohol flavors are undesirable. Flavors will smooth out and decline over time, but any oxidized character should be muted (and generally be masked by the hop character). May have some bready or caramelly malt flavors, but these should not be high. Roasted or burnt malt flavors are inappropriate. No diacetyl.Full-bodied and chewy, with a velvety, luscious texture (although the body may decline with long conditioning). Alcohol warmth should be present, but not be excessively hot. Should not be syrupy and under-attenuated. Carbonation may be low to moderate, depending on age and conditioning.A well-hopped American interpretation of the richest and strongest of the English ales. The hop character should be evident throughout, but does not have to be unbalanced. The alcohol strength and hop bitterness often combine to leave a very long finish. Usually the strongest ale offered by a brewery, and in recent years many commercial examples are now vintage-dated. Normally aged significantly prior to release. Often associated with the winter or holiday season.','Well-modified pale malt should form the backbone of the grist. Some specialty or character malts may be used. Dark malts should be used with great restraint, if at all, as most of the color arises from a lengthy boil.  Citrusy American hops are common, although any varieties can be used in quantity. Generally uses an attenuative American yeast.','Sierra Nevada Bigfoot, Great Divide Old Ruffian, Victory Old Horizontal, Rogue Old Crustacean, Avery Hog Heaven Barleywine, Bell''s Third Coast Old Ale, Anchor Old Foghorn, Three Floyds Behemoth, Stone Old Guardian, Bridgeport Old Knucklehead, Hair of the Dog Doggie Claws, Lagunitas Olde GnarleyWine, Smuttynose Barleywine, Flying Dog Horn Dog',0,0,'');
INSERT INTO "yeast" (id,name,ytype,form,amount,amount_is_weight,laboratory,product_id,min_temperature,max_temperature,flocculation,attenuation,notes,best_for,times_cultured,max_reuse,add_to_secondary,display_unit,display_scale,deleted,display,folder) VALUES(1,'Danstar - Nottingham','Ale','Dry',0.0110014,'false','Danstar','',18.0,24.0,'Low',80.0,'','',0,0,'false',-1,-1,0,1,'');
INSERT INTO "yeast" (id,name,ytype,form,amount,amount_is_weight,laboratory,product_id,min_temperature,max_temperature,flocculation,attenuation,notes,best_for,times_cultured,max_reuse,add_to_secondary,display_unit,display_scale,deleted,display,folder) VALUES(2,'Danstar - Windsor Ale','Ale','Dry',0.011,'true','Danstar','',18.0,24.0,'Low',70.0,'','',0,0,'false',-1,-1,0,1,'');
INSERT INTO "yeast" (id,name,ytype,form,amount,amount_is_weight,laboratory,product_id,min_temperature,max_temperature,flocculation,attenuation,notes,best_for,times_cultured,max_reuse,add_to_secondary,display_unit,display_scale,deleted,display,folder) VALUES(3,'Safale S-04','Ale','Dry',0.011,'true','Safale','',15.0,24.0,'Low',75.0,'','',0,0,'false',-1,-1,0,1,'');
INSERT INTO "yeast" (id,name,ytype,form,amount,amount_is_weight,laboratory,product_id,min_temperature,max_temperature,flocculation,attenuation,notes,best_for,times_cultured,max_reuse,add_to_secondary,display_unit,display_scale,deleted,display,folder) VALUES(4,'Safale S-05','Ale','Dry',0.011,'false','Safale','',15.0,24.0,'Low',75.0,'','',0,0,'false',-1,-1,0,1,'');
INSERT INTO "yeast" (id,name,ytype,form,amount,amount_is_weight,laboratory,product_id,min_temperature,max_temperature,flocculation,attenuation,notes,best_for,times_cultured,max_reuse,add_to_secondary,display_unit,display_scale,deleted,display,folder) VALUES(5,'WLP001 - California Ale Yeast','Ale','Liquid',0.035,'false','White Labs','001',20.0,23.0,'Medium',75.0,'This yeast is famous for its clean flavors, balance and ability to be used in almost any style ale. It accentuates the hop flavors and is extremely versatile.','',0,10,'false',-1,-1,0,1,'');
INSERT INTO "yeast" (id,name,ytype,form,amount,amount_is_weight,laboratory,product_id,min_temperature,max_temperature,flocculation,attenuation,notes,best_for,times_cultured,max_reuse,add_to_secondary,display_unit,display_scale,deleted,display,folder) VALUES(6,'WLP002 - English Ale Yeast','Ale','Liquid',0.035,'false','White Labs','002',18.0,20.0,'Very High',66.0,'A classic ESB strain from one of England''s largest independent breweries. This yeast is best suited for English style ales including milds, bitters, porters, and English style stouts. This yeast will leave a beer very clear, and will leave some residual sweetness.','',0,10,'false',-1,-1,0,1,'');
INSERT INTO "yeast" (id,name,ytype,form,amount,amount_is_weight,laboratory,product_id,min_temperature,max_temperature,flocculation,attenuation,notes,best_for,times_cultured,max_reuse,add_to_secondary,display_unit,display_scale,deleted,display,folder) VALUES(7,'WLP004 - Irish Ale Yeast','Ale','Liquid',0.035,'false','White Labs','004',18.0,20.0,'Medium',71.0,'This is the yeast from one of the oldest stout producing breweries in the world. It produces a slight hint of diacetyl, balanced by a light fruitiness and slight dry crispness. Great for Irish ales, stouts, porters, browns, reds and a very interesting pale ale.  ','',0,10,'false',-1,-1,0,1,'');
INSERT INTO "yeast" (id,name,ytype,form,amount,amount_is_weight,laboratory,product_id,min_temperature,max_temperature,flocculation,attenuation,notes,best_for,times_cultured,max_reuse,add_to_secondary,display_unit,display_scale,deleted,display,folder) VALUES(8,'WLP005 - British Ale Yeast','Ale','Liquid',0.035,'false','White Labs','005',18.0,21.0,'High',70.0,'This yeast is a little more attenuative than WLP002. Like most English strains, this yeast produces malty beers. Excellent for all English style ales including bitter, pale ale, porter, and brown ale. ','',0,10,'false',-1,-1,0,1,'');
INSERT INTO "yeast" (id,name,ytype,form,amount,amount_is_weight,laboratory,product_id,min_temperature,max_temperature,flocculation,attenuation,notes,best_for,times_cultured,max_reuse,add_to_secondary,display_unit,display_scale,deleted,display,folder) VALUES(9,'WLP006 - Bedford British','Ale','Liquid',0.035,'false','White Labs','006',18.0,21.0,'High',76.0,'Ferments dry and flocculates very well. Produces a distinctive ester profile. Good choice for most English style ales including bitter, pale ale, porter, and brown ale.','',0,10,'false',-1,-1,0,1,'');
INSERT INTO "yeast" (id,name,ytype,form,amount,amount_is_weight,laboratory,product_id,min_temperature,max_temperature,flocculation,attenuation,notes,best_for,times_cultured,max_reuse,add_to_secondary,display_unit,display_scale,deleted,display,folder) VALUES(10,'WLP007 - Dry English Ale Yeast','Ale','Liquid',0.035,'false','White Labs','007',18.0,21.0,'Medium',75.0,'Clean, highly flocculent, and highly attenuative yeast. This yeast is similar to WLP002 in flavor profile, but is 10% more attenuative. This eliminates the residual sweetness, and makes the yeast well suited for high gravity ales. It is also reaches terminal gravity quickly. 80% attenuation will be reached even with 10% ABV beers.','',0,10,'false',-1,-1,0,1,'');
INSERT INTO "yeast" (id,name,ytype,form,amount,amount_is_weight,laboratory,product_id,min_temperature,max_temperature,flocculation,attenuation,notes,best_for,times_cultured,max_reuse,add_to_secondary,display_unit,display_scale,deleted,display,folder) VALUES(11,'WLP008 - East Coast Ale Yeast','Ale','Liquid',0.035,'false','White Labs','008',20.0,23.0,'Medium',72.0,'Our "Brewer Patriot" strain can be used to reproduce many of the American versions of classic beer styles. Similar neutral character of WLP001, but less attenuation, less accentuation of hop bitterness, slightly less flocculation, and a little tartness. Very clean and low esters. Great yeast for golden, blonde, honey, pales and German alt style ales.','',0,10,'false',-1,-1,0,1,'');
INSERT INTO "yeast" (id,name,ytype,form,amount,amount_is_weight,laboratory,product_id,min_temperature,max_temperature,flocculation,attenuation,notes,best_for,times_cultured,max_reuse,add_to_secondary,display_unit,display_scale,deleted,display,folder) VALUES(12,'WLP009 - Australian Ale Yeast','Ale','Liquid',0.035,'false','White Labs','009',18.0,21.0,'High',72.0,'Produces a clean, malty beer. Pleasant ester character, can be described as "bready." Can ferment successfully, and clean, at higher temperatures. This yeast combines good flocculation with good attenuation.','',0,10,'false',-1,-1,0,1,'');
INSERT INTO "yeast" (id,name,ytype,form,amount,amount_is_weight,laboratory,product_id,min_temperature,max_temperature,flocculation,attenuation,notes,best_for,times_cultured,max_reuse,add_to_secondary,display_unit,display_scale,deleted,display,folder) VALUES(13,'WLP011 - European Ale Yeast','Ale','Liquid',0.035,'false','White Labs','011',18.0,21.0,'Medium',67.0,'Malty, Northern European-origin ale yeast. Low ester production, giving a clean profile. Little to no sulfur production. Low attenuation helps to contribute to the malty character. Good for Alt, Kolsch, malty English ales, and fruit beers.','',0,10,'false',-1,-1,0,1,'');
INSERT INTO "yeast" (id,name,ytype,form,amount,amount_is_weight,laboratory,product_id,min_temperature,max_temperature,flocculation,attenuation,notes,best_for,times_cultured,max_reuse,add_to_secondary,display_unit,display_scale,deleted,display,folder) VALUES(14,'WLP013 - London Ale Yeast','Ale','Liquid',0.035,'false','White Labs','013',19.0,22.0,'Medium',71.0,'Dry, malty ale yeast. Provides a complex, oakey ester character to your beer. Hop bitterness comes through well. This yeast is well suited for classic British pale ales, bitters, and stouts. Does not flocculate as much as WLP002 and WLP005.','',0,10,'false',-1,-1,0,1,'');
INSERT INTO "yeast" (id,name,ytype,form,amount,amount_is_weight,laboratory,product_id,min_temperature,max_temperature,flocculation,attenuation,notes,best_for,times_cultured,max_reuse,add_to_secondary,display_unit,display_scale,deleted,display,folder) VALUES(15,'WLP022 - Essex Ale Yeast','Ale','Liquid',0.035,'false','White Labs','022',19.0,21.0,'Medium',73.0,'Flavorful British style yeast. Drier finish than many British ale yeast. Produces slightly fruity and bready character.    Good top fermenting yeast strain, is well suited for top cropping (collecting). This yeast is well suited for classic British milds, pale ales, bitters, and stouts. Does not flocculate as much as WLP002 and WLP005.','',0,10,'false',-1,-1,0,1,'');
INSERT INTO "yeast" (id,name,ytype,form,amount,amount_is_weight,laboratory,product_id,min_temperature,max_temperature,flocculation,attenuation,notes,best_for,times_cultured,max_reuse,add_to_secondary,display_unit,display_scale,deleted,display,folder) VALUES(16,'WLP023 - Burton Ale Yeast','Ale','Liquid',0.035,'false','White Labs','023',20.0,23.0,'Medium',72.0,'From the famous brewing town of Burton upon Trent, England, this yeast is packed with character. It provides delicious subtle fruity flavors like apple, clover honey and pear. Great for all English styles, IPA''s, bitters, and pales. Excellent in porters and stouts.','',0,10,'false',-1,-1,0,1,'');
INSERT INTO "yeast" (id,name,ytype,form,amount,amount_is_weight,laboratory,product_id,min_temperature,max_temperature,flocculation,attenuation,notes,best_for,times_cultured,max_reuse,add_to_secondary,display_unit,display_scale,deleted,display,folder) VALUES(17,'WLP028 - Edinburgh Scottish Ale Yeast','Ale','Liquid',0.035,'false','White Labs','028',18.0,21.0,'Medium',72.0,'Scotland is famous for its malty, strong ales. This yeast can reproduce complex, flavorful Scottish style ales. This yeast can be an everyday strain, similar to WLP001. Hop character is not muted with this strain, as it is with WLP002.','',0,10,'false',-1,-1,0,1,'');
INSERT INTO "yeast" (id,name,ytype,form,amount,amount_is_weight,laboratory,product_id,min_temperature,max_temperature,flocculation,attenuation,notes,best_for,times_cultured,max_reuse,add_to_secondary,display_unit,display_scale,deleted,display,folder) VALUES(18,'WLP029 - German Ale/Kölsch Yeast','Ale','Liquid',0.035,'false','White Labs','029',18.0,21.0,'Medium',75.0,'From a small brewpub in Cologne, Germany, this yeast works great in Kölsch and Alt style beers. Good for light beers like blond and honey. Accentuates hop flavors, similar to WLP001. The slight sulfur produced during fermentation will disappear with age and leave a super clean, lager like ale.','',0,10,'false',-1,-1,0,1,'');
INSERT INTO "yeast" (id,name,ytype,form,amount,amount_is_weight,laboratory,product_id,min_temperature,max_temperature,flocculation,attenuation,notes,best_for,times_cultured,max_reuse,add_to_secondary,display_unit,display_scale,deleted,display,folder) VALUES(19,'WLP036 - Dusseldorf Alt Yeast','Ale','Liquid',0.035,'false','White Labs','036',18.0,21.0,'Medium',68.0,'Traditional Alt yeast from Dusseldorf, Germany. Produces clean, slightly sweet alt beers. Does not accentuate hop flavor as WLP029 does.','',0,10,'false',-1,-1,0,1,'');
INSERT INTO "yeast" (id,name,ytype,form,amount,amount_is_weight,laboratory,product_id,min_temperature,max_temperature,flocculation,attenuation,notes,best_for,times_cultured,max_reuse,add_to_secondary,display_unit,display_scale,deleted,display,folder) VALUES(20,'WLP037 - Yorkshire Square Ale Yeast','Ale','Liquid',0.035,'false','White Labs','037',18.0,21.0,'High',70.0,'This yeast produces a beer that is malty, but well-balanced. Expect flavors that are toasty with malt-driven esters. Highly flocculent and good choice for English pale ales, English brown ales, and mild ales.','',0,10,'false',-1,-1,0,1,'');
INSERT INTO "yeast" (id,name,ytype,form,amount,amount_is_weight,laboratory,product_id,min_temperature,max_temperature,flocculation,attenuation,notes,best_for,times_cultured,max_reuse,add_to_secondary,display_unit,display_scale,deleted,display,folder) VALUES(21,'WLP038 - Manchester Ale Yeast','Ale','Liquid',0.035,'false','White Labs','038',18.0,21.0,'High',72.0,'Top-fermenting strain that is traditionally good for top-cropping. Moderately flocculent with a clean, dry finish. Low ester profile, producing a highly balanced English-style beer.','',0,10,'false',-1,-1,0,1,'');
INSERT INTO "yeast" (id,name,ytype,form,amount,amount_is_weight,laboratory,product_id,min_temperature,max_temperature,flocculation,attenuation,notes,best_for,times_cultured,max_reuse,add_to_secondary,display_unit,display_scale,deleted,display,folder) VALUES(22,'WLP039 - Nottingham Ale Yeast','Ale','Liquid',0.035,'false','White Labs','039',19.0,21.0,'Medium',77.0,'British style ale yeast with a very dry finish. Medium to low fruit and fusel alcohol production. Good top fermenting yeast strain, is well suited for top cropping (collecting). This yeast is well suited for pale ales, ambers, porters, and stouts.','',0,10,'false',-1,-1,0,1,'');
INSERT INTO "yeast" (id,name,ytype,form,amount,amount_is_weight,laboratory,product_id,min_temperature,max_temperature,flocculation,attenuation,notes,best_for,times_cultured,max_reuse,add_to_secondary,display_unit,display_scale,deleted,display,folder) VALUES(23,'WLP041 - Pacific Ale Yeast','Ale','Liquid',0.035,'false','White Labs','041',18.0,20.0,'High',67.0,'A popular ale yeast from the Pacific Northwest. The yeast will clear from the beer well, and leave a malty profile. More fruity than WLP002, English Ale Yeast. Good yeast for English style ales including milds, bitters, IPA, porters, and English style stouts.','',0,10,'false',-1,-1,0,1,'');
INSERT INTO "yeast" (id,name,ytype,form,amount,amount_is_weight,laboratory,product_id,min_temperature,max_temperature,flocculation,attenuation,notes,best_for,times_cultured,max_reuse,add_to_secondary,display_unit,display_scale,deleted,display,folder) VALUES(24,'WLP051 - California Ale V Yeast','Ale','Liquid',0.035,'false','White Labs','051',19.0,21.0,'Medium',72.0,'From Northern California. This strain is more fruity than WLP001, and slightly more flocculent. Attenuation is lower, resulting in a fuller bodied beer than with WLP001.','',0,10,'false',-1,-1,0,1,'');
INSERT INTO "yeast" (id,name,ytype,form,amount,amount_is_weight,laboratory,product_id,min_temperature,max_temperature,flocculation,attenuation,notes,best_for,times_cultured,max_reuse,add_to_secondary,display_unit,display_scale,deleted,display,folder) VALUES(25,'WLP060 - American Ale Yeast Blend','Ale','Liquid',0.035,'false','White Labs','060',20.0,22.0,'Medium',76.0,'Our most popular yeast strain is WLP001, California Ale Yeast. This blend celebrates the strengths of California- clean, neutral fermentation, versatile usage, and adds two other strains that belong to the same ''clean/neutral'' flavor category. The additional strains create complexity to the finished beer. This blend tastes more lager like than WLP001. Hop flavors and bitterness are accentuated, but not to the extreme of California. Slight sulfur will be produced during fermentation.','',0,10,'false',-1,-1,0,1,'');
INSERT INTO "yeast" (id,name,ytype,form,amount,amount_is_weight,laboratory,product_id,min_temperature,max_temperature,flocculation,attenuation,notes,best_for,times_cultured,max_reuse,add_to_secondary,display_unit,display_scale,deleted,display,folder) VALUES(26,'WLP080 - Cream Ale Yeast Blend','Ale','Liquid',0.035,'false','White Labs','080',18.0,21.0,'Medium',77.0,'This is a blend of ale and lager yeast strains.  The strains work together to create a clean, crisp, light American lager style ale. A pleasing estery aroma may be perceived from the ale yeast contribution. Hop flavors and bitterness are slightly subdued. Slight sulfur will be produced during fermentation, from the lager yeast.','',0,10,'false',-1,-1,0,1,'');
INSERT INTO "yeast" (id,name,ytype,form,amount,amount_is_weight,laboratory,product_id,min_temperature,max_temperature,flocculation,attenuation,notes,best_for,times_cultured,max_reuse,add_to_secondary,display_unit,display_scale,deleted,display,folder) VALUES(27,'WLP099 - Super High Gravity Ale Yeast','Ale','Liquid',0.035,'false','White Labs','099',18.0,21.0,'Medium',80.0,'Can ferment up to 25% alcohol. From England. Produces ester character that increases with increasing gravity. Malt character dominates at lower gravities.','',0,10,'false',-1,-1,0,1,'');
INSERT INTO "yeast" (id,name,ytype,form,amount,amount_is_weight,laboratory,product_id,min_temperature,max_temperature,flocculation,attenuation,notes,best_for,times_cultured,max_reuse,add_to_secondary,display_unit,display_scale,deleted,display,folder) VALUES(28,'WLP300 - Hefeweizen Ale Yeast','Wheat','Liquid',0.035,'false','White Labs','300',20.0,22.0,'Low',74.0,'This famous German yeast is a strain used in the production of traditional, authentic wheat beers. It produces the banana and clove nose traditionally associated with German wheat beers and leaves the desired cloudy look of traditional German wheat beers.','',0,10,'false',-1,-1,0,1,'');
INSERT INTO "yeast" (id,name,ytype,form,amount,amount_is_weight,laboratory,product_id,min_temperature,max_temperature,flocculation,attenuation,notes,best_for,times_cultured,max_reuse,add_to_secondary,display_unit,display_scale,deleted,display,folder) VALUES(29,'WLP320 - American Hefeweizen Ale Yeast','Wheat','Liquid',0.035,'false','White Labs','320',18.0,21.0,'Low',72.0,'This yeast is used to produce the Oregon style American Hefeweizen. Unlike WLP300, this yeast produces a very slight amount of the banana and clove notes. It produces some sulfur, but is otherwise a clean fermenting yeast, which does not flocculate well, producing a cloudy beer.','',0,10,'false',-1,-1,0,1,'');
INSERT INTO "yeast" (id,name,ytype,form,amount,amount_is_weight,laboratory,product_id,min_temperature,max_temperature,flocculation,attenuation,notes,best_for,times_cultured,max_reuse,add_to_secondary,display_unit,display_scale,deleted,display,folder) VALUES(30,'WLP351 - Bavarian Weizen Yeast','Wheat','Liquid',0.035,'false','White Labs','351',19.0,21.0,'Low',75.0,'Former Yeast Lab W51 yeast strain, acquired from Dan McConnell. The description originally used by Yeast Lab still fits: "This strain produces a classic German-style wheat beer, with moderately high, spicy, phenolic overtones reminiscent of cloves."','',0,10,'false',-1,-1,0,1,'');
INSERT INTO "yeast" (id,name,ytype,form,amount,amount_is_weight,laboratory,product_id,min_temperature,max_temperature,flocculation,attenuation,notes,best_for,times_cultured,max_reuse,add_to_secondary,display_unit,display_scale,deleted,display,folder) VALUES(31,'WLP380 - Hefeweizen IV Ale Yeast ','Wheat','Liquid',0.035,'false','White Labs','380',19.0,21.0,'Low',76.0,'Large clove and phenolic aroma and flavor, with minimal banana. Refreshing citrus and apricot notes. Crisp, drinkable hefeweizen. Less flocculent than WLP300, and sulfur production is higher.','',0,10,'false',-1,-1,0,1,'');
INSERT INTO "yeast" (id,name,ytype,form,amount,amount_is_weight,laboratory,product_id,min_temperature,max_temperature,flocculation,attenuation,notes,best_for,times_cultured,max_reuse,add_to_secondary,display_unit,display_scale,deleted,display,folder) VALUES(32,'WLP400 - Belgian Wit Ale Yeast','Wheat','Liquid',0.035,'false','White Labs','400',19.0,23.0,'Low',76.0,'Slightly phenolic and tart, this is the original yeast used to produce Wit in Belgium.','',0,10,'false',-1,-1,0,1,'');
INSERT INTO "yeast" (id,name,ytype,form,amount,amount_is_weight,laboratory,product_id,min_temperature,max_temperature,flocculation,attenuation,notes,best_for,times_cultured,max_reuse,add_to_secondary,display_unit,display_scale,deleted,display,folder) VALUES(33,'WLP410 - Belgian Wit II Ale Yeast','Wheat','Liquid',0.035,'false','White Labs','410',19.0,23.0,'Low',72.0,'Less phenolic than WLP400, and more spicy. Will leave a bit more sweetness, and flocculation is higher than WLP400. Use to produce Belgian Wit, spiced Ales, wheat Ales, and specialty Beers.','',0,10,'false',-1,-1,0,1,'');
INSERT INTO "yeast" (id,name,ytype,form,amount,amount_is_weight,laboratory,product_id,min_temperature,max_temperature,flocculation,attenuation,notes,best_for,times_cultured,max_reuse,add_to_secondary,display_unit,display_scale,deleted,display,folder) VALUES(34,'WLP500 - Trappist Ale Yeast','Ale','Liquid',0.035,'false','White Labs','500',18.0,22.0,'Medium',77.0,'From one of the few remaining Trappist breweries remaining in the world, this yeast produces the distinctive fruitiness and plum characteristics. Excellent yeast for high gravity beers, Belgian ales, dubbels and trippels.','',0,10,'false',-1,-1,0,1,'');
INSERT INTO "yeast" (id,name,ytype,form,amount,amount_is_weight,laboratory,product_id,min_temperature,max_temperature,flocculation,attenuation,notes,best_for,times_cultured,max_reuse,add_to_secondary,display_unit,display_scale,deleted,display,folder) VALUES(35,'WLP510 - Belgian Bastogne Ale Yeast','Ale','Liquid',0.035,'false','White Labs','510',19.0,22.0,'Medium',77.0,'A high gravity, Trappist style ale yeast. Produces dry beer with slight acidic finish. More clean fermentation character than WLP500 or WLP530. Not as spicy as WLP530 or WLP550. Excellent yeast for high gravity beers, Belgian ales, dubbels and trippels.','',0,10,'false',-1,-1,0,1,'');
INSERT INTO "yeast" (id,name,ytype,form,amount,amount_is_weight,laboratory,product_id,min_temperature,max_temperature,flocculation,attenuation,notes,best_for,times_cultured,max_reuse,add_to_secondary,display_unit,display_scale,deleted,display,folder) VALUES(36,'WLP515 - Antwerp Ale Yeast','Ale','Liquid',0.035,'false','White Labs','515',19.0,21.0,'Medium',76.0,'Clean, almost lager like Belgian type ale yeast. Good for Belgian type pales ales and amber ales, or with blends to combine with other Belgian type yeast strains. Biscuity, ale like aroma present. Hop flavors and bitterness are accentuated. Slight sulfur will be produced during fermentation, which can give the yeast a lager like flavor profile.','',0,10,'false',-1,-1,0,1,'');
INSERT INTO "yeast" (id,name,ytype,form,amount,amount_is_weight,laboratory,product_id,min_temperature,max_temperature,flocculation,attenuation,notes,best_for,times_cultured,max_reuse,add_to_secondary,display_unit,display_scale,deleted,display,folder) VALUES(37,'WLP530 - Abbey Ale Yeast','Ale','Liquid',0.035,'false','White Labs','530',19.0,22.0,'Medium',77.0,'Used to produce Trappist style beers. Similar to WLP500, but is less fruity and more alcohol tolerant (up to 15% ABV). Excellent yeast for high gravity beers, Belgian ales, dubbels and trippels.','',0,10,'false',-1,-1,0,1,'');
INSERT INTO "yeast" (id,name,ytype,form,amount,amount_is_weight,laboratory,product_id,min_temperature,max_temperature,flocculation,attenuation,notes,best_for,times_cultured,max_reuse,add_to_secondary,display_unit,display_scale,deleted,display,folder) VALUES(38,'WLP540 - Abbey IV Ale Yeast','Ale','Liquid',0.035,'false','White Labs','540',19.0,22.0,'Medium',78.0,'An authentic Trappist style yeast. Use for Belgian style ales, dubbels, trippels, and specialty beers. Fruit character is medium, in between WLP500 (high) and WLP530 (low).','',0,10,'false',-1,-1,0,1,'');
INSERT INTO "yeast" (id,name,ytype,form,amount,amount_is_weight,laboratory,product_id,min_temperature,max_temperature,flocculation,attenuation,notes,best_for,times_cultured,max_reuse,add_to_secondary,display_unit,display_scale,deleted,display,folder) VALUES(39,'WLP545 - Belgian Strong Ale Yeast','Ale','Liquid',0.035,'false','White Labs','545',19.0,22.0,'Medium',81.0,'From the Ardennes region of Belgium, this classic yeast strain produces moderate levels of ester and spicy phenolic character. Typically results in a dry, but balanced finish. This yeast is well suited for Belgian dark strongs, Abbey Ales, and Christmas beers.','',0,10,'false',-1,-1,0,1,'');
INSERT INTO "yeast" (id,name,ytype,form,amount,amount_is_weight,laboratory,product_id,min_temperature,max_temperature,flocculation,attenuation,notes,best_for,times_cultured,max_reuse,add_to_secondary,display_unit,display_scale,deleted,display,folder) VALUES(40,'WLP550 - Belgian Ale Yeast','Ale','Liquid',0.035,'false','White Labs','550',20.0,26.0,'Medium',81.0,'Saisons, Belgian Ales, Belgian Reds, Belgian Browns, and White beers are just a few of the classic Belgian beer styles that can be created with this yeast strain. Phenolic and spicy flavors dominate the profile, with less fruitiness then WLP500.','',0,10,'false',-1,-1,0,1,'');
INSERT INTO "yeast" (id,name,ytype,form,amount,amount_is_weight,laboratory,product_id,min_temperature,max_temperature,flocculation,attenuation,notes,best_for,times_cultured,max_reuse,add_to_secondary,display_unit,display_scale,deleted,display,folder) VALUES(41,'WLP565 - Belgian Saison I Yeast','Ale','Liquid',0.035,'false','White Labs','565',20.0,24.0,'Medium',70.0,'Classic Saison yeast from Wallonia. It produces earthy, peppery, and spicy notes. Slightly sweet. With high gravity Saisons, brewers may wish to dry the beer with an alternate yeast added after 75% fermentation.','',0,10,'false',-1,-1,0,1,'');
INSERT INTO "yeast" (id,name,ytype,form,amount,amount_is_weight,laboratory,product_id,min_temperature,max_temperature,flocculation,attenuation,notes,best_for,times_cultured,max_reuse,add_to_secondary,display_unit,display_scale,deleted,display,folder) VALUES(42,'WLP566 - Belgian Saison II Yeast','Ale','Liquid',0.035,'false','White Labs','566',20.0,26.0,'Medium',81.0,'Saison strain with more fruity ester production than with WLP565. Moderately phenolic, with a clove-like characteristic in finished beer flavor and aroma. Ferments faster than WLP565.','',0,10,'false',-1,-1,0,1,'');
INSERT INTO "yeast" (id,name,ytype,form,amount,amount_is_weight,laboratory,product_id,min_temperature,max_temperature,flocculation,attenuation,notes,best_for,times_cultured,max_reuse,add_to_secondary,display_unit,display_scale,deleted,display,folder) VALUES(43,'WLP568 - Belgian Style Saison Ale Yeast Blend','Ale','Liquid',0.035,'false','White Labs','568',21.0,27.0,'Medium',75.0,'This blend melds Belgian style ale and Saison strains. The strains work in harmony to create complex, fruity aromas and flavors. The blend of yeast strains encourages complete fermentation in a timely manner. Phenolic, spicy, earthy, and clove like flavors are also created.','',0,10,'false',-1,-1,0,1,'');
INSERT INTO "yeast" (id,name,ytype,form,amount,amount_is_weight,laboratory,product_id,min_temperature,max_temperature,flocculation,attenuation,notes,best_for,times_cultured,max_reuse,add_to_secondary,display_unit,display_scale,deleted,display,folder) VALUES(44,'WLP570 - Belgian Golden Ale Yeast','Ale','Liquid',0.035,'false','White Labs','570',20.0,24.0,'Low',75.0,'From East Flanders, versatile yeast that can produce light Belgian ales to high gravity Belgian beers (12% ABV). A combination of fruitiness and phenolic characteristics dominate the flavor profile. Some sulfur is produced during fermentation, which will dissipate following the end of fermentation.','',0,10,'false',-1,-1,0,1,'');
INSERT INTO "yeast" (id,name,ytype,form,amount,amount_is_weight,laboratory,product_id,min_temperature,max_temperature,flocculation,attenuation,notes,best_for,times_cultured,max_reuse,add_to_secondary,display_unit,display_scale,deleted,display,folder) VALUES(45,'WLP575 - Belgian Style Ale Yeast Blend','Ale','Liquid',0.035,'false','White Labs','575',20.0,24.0,'Medium',77.0,'A blend of Trappist type yeast (2) and one Belgian ale type yeast. This creates a versatile blend that can be used for Trappist type beer, or a myriad of beers that can be described as ''Belgian type''. ','',0,10,'false',-1,-1,0,1,'');
INSERT INTO "yeast" (id,name,ytype,form,amount,amount_is_weight,laboratory,product_id,min_temperature,max_temperature,flocculation,attenuation,notes,best_for,times_cultured,max_reuse,add_to_secondary,display_unit,display_scale,deleted,display,folder) VALUES(46,'WLP700 - Flor Sherry Yeast','Wine','Liquid',0.035,'false','White Labs','700',21.0,25.0,'Medium',80.0,'This yeast develops a film (flor) on the surface of the wine. Creates green almond, granny smith and nougat characteristics found in sherry. Can also be used for Port, Madeira and other sweet styles. For use in secondary fermentation. Slow fermentor.','',0,10,'false',-1,-1,0,1,'');
INSERT INTO "yeast" (id,name,ytype,form,amount,amount_is_weight,laboratory,product_id,min_temperature,max_temperature,flocculation,attenuation,notes,best_for,times_cultured,max_reuse,add_to_secondary,display_unit,display_scale,deleted,display,folder) VALUES(47,'WLP705 - Sake Yeast','Wine','Liquid',0.035,'false','White Labs','705',21.0,25.0,'Medium',80.0,'For use in rice based fermentations. For sake, use this yeast in conjunction with Koji (to produce fermentable sugar). WLP705 produces full body sake character, and subtle fragrance.','',0,10,'false',-1,-1,0,1,'');
INSERT INTO "yeast" (id,name,ytype,form,amount,amount_is_weight,laboratory,product_id,min_temperature,max_temperature,flocculation,attenuation,notes,best_for,times_cultured,max_reuse,add_to_secondary,display_unit,display_scale,deleted,display,folder) VALUES(48,'WLP715 - Champagne Yeast','Champagne','Liquid',0.035,'false','White Labs','715',21.0,24.0,'Low',75.0,'Classic yeast, used to produce champagne, cider, dry meads, dry wines, or to fully attenuate barley wines/ strong ales. Neutral.','',0,10,'false',-1,-1,0,1,'');
INSERT INTO "yeast" (id,name,ytype,form,amount,amount_is_weight,laboratory,product_id,min_temperature,max_temperature,flocculation,attenuation,notes,best_for,times_cultured,max_reuse,add_to_secondary,display_unit,display_scale,deleted,display,folder) VALUES(49,'WLP718 - Avize Wine Yeast','Wine','Liquid',0.035,'false','White Labs','718',16.0,32.0,'Low',80.0,'Champagne isolate used for complexity in whites. Contributes elegance, especially in barrel fermented Chardonnays.','',0,10,'false',-1,-1,0,1,'');
INSERT INTO "yeast" (id,name,ytype,form,amount,amount_is_weight,laboratory,product_id,min_temperature,max_temperature,flocculation,attenuation,notes,best_for,times_cultured,max_reuse,add_to_secondary,display_unit,display_scale,deleted,display,folder) VALUES(50,'WLP720 - Sweet Mead/Wine Yeast','Wine','Liquid',0.035,'false','White Labs','720',21.0,24.0,'Low',75.0,'A wine yeast strain that is less attenuative than WLP715, leaving some residual sweetness. Slightly fruity and will tolerate alcohol concentrations up to 15%. A good choice for sweet mead and cider, as well as Blush wines, Gewürztraminer, Sauternes, Riesling.','',0,10,'false',-1,-1,0,1,'');
INSERT INTO "yeast" (id,name,ytype,form,amount,amount_is_weight,laboratory,product_id,min_temperature,max_temperature,flocculation,attenuation,notes,best_for,times_cultured,max_reuse,add_to_secondary,display_unit,display_scale,deleted,display,folder) VALUES(51,'WLP727 - Steinberg-Geisenheim Wine Yeast','Wine','Liquid',0.035,'false','White Labs','727',10.0,32.0,'Low',80.0,'German in origin, this yeast has high fruit/ester production. Perfect for Riesling and Gewürztraminer. Moderate fermentation characteristics and cold tolerant.','',0,10,'false',-1,-1,0,1,'');
INSERT INTO "yeast" (id,name,ytype,form,amount,amount_is_weight,laboratory,product_id,min_temperature,max_temperature,flocculation,attenuation,notes,best_for,times_cultured,max_reuse,add_to_secondary,display_unit,display_scale,deleted,display,folder) VALUES(52,'WLP730 - Chardonnay White Wine Yeast','Wine','Liquid',0.035,'false','White Labs','730',10.0,32.0,'Low',80.0,'Dry wine yeast. Slight ester production, low sulfur dioxide production. Enhances varietal character. WLP730 is a good choice for all white and blush wines, including Chablis, Chenin Blanc, Semillon, and Sauvignon Blanc. Fermentation speed is moderate.','',0,10,'false',-1,-1,0,1,'');
INSERT INTO "yeast" (id,name,ytype,form,amount,amount_is_weight,laboratory,product_id,min_temperature,max_temperature,flocculation,attenuation,notes,best_for,times_cultured,max_reuse,add_to_secondary,display_unit,display_scale,deleted,display,folder) VALUES(53,'WLP735 - French White Wine Yeast','Wine','Liquid',0.035,'false','White Labs','735',16.0,32.0,'Low',80.0,'Classic yeast for white wine fermentation. Slow to moderate fermenter and foam producer. Gives an enhanced creamy texture.','',0,10,'false',-1,-1,0,1,'');
INSERT INTO "yeast" (id,name,ytype,form,amount,amount_is_weight,laboratory,product_id,min_temperature,max_temperature,flocculation,attenuation,notes,best_for,times_cultured,max_reuse,add_to_secondary,display_unit,display_scale,deleted,display,folder) VALUES(54,'WLP740 - Merlot Red Wine Yeast','Wine','Liquid',0.035,'false','White Labs','740',16.0,32.0,'Low',80.0,'Neutral, low fusel alcohol production. Will ferment to dryness, alcohol tolerance to 18%. Vigorous fermenter. WLP740 is well suited for Merlot, Shiraz, Pinot Noir, Chardonnay, Cabernet, Sauvignon Blanc, and Semillon.','',0,10,'false',-1,-1,0,1,'');
INSERT INTO "yeast" (id,name,ytype,form,amount,amount_is_weight,laboratory,product_id,min_temperature,max_temperature,flocculation,attenuation,notes,best_for,times_cultured,max_reuse,add_to_secondary,display_unit,display_scale,deleted,display,folder) VALUES(55,'WLP749 - Assmanshausen Wine Yeast','Wine','Liquid',0.035,'false','White Labs','749',10.0,32.0,'Low',80.0,'German red wine yeast, which results in spicy, fruit aromas. Perfect for Pinot Noir and Zinfandel. Slow to moderate fermenter which is cold tolerant.','',0,10,'false',-1,-1,0,1,'');
INSERT INTO "yeast" (id,name,ytype,form,amount,amount_is_weight,laboratory,product_id,min_temperature,max_temperature,flocculation,attenuation,notes,best_for,times_cultured,max_reuse,add_to_secondary,display_unit,display_scale,deleted,display,folder) VALUES(56,'WLP750 - French Red Wine Yeast','Wine','Liquid',0.035,'false','White Labs','750',16.0,32.0,'Low',80.0,'Classic Bordeaux yeast for red wine fermentations. Moderate fermentation characteristics. Tolerates lower fermentation temperatures. Rich, smooth flavor profile.','',0,10,'false',-1,-1,0,1,'');
INSERT INTO "yeast" (id,name,ytype,form,amount,amount_is_weight,laboratory,product_id,min_temperature,max_temperature,flocculation,attenuation,notes,best_for,times_cultured,max_reuse,add_to_secondary,display_unit,display_scale,deleted,display,folder) VALUES(57,'WLP760 - Cabernet Red Wine Yeast','Wine','Liquid',0.035,'false','White Labs','760',16.0,32.0,'Low',80.0,'High temperature tolerance. Moderate fermentation speed. Excellent for full-bodied red wines, ester production complements flavor. WLP760 is also suitable for Merlot, Chardonnay, Chianti, Chenin Blanc, and Sauvignon Blanc.','',0,10,'false',-1,-1,0,1,'');
INSERT INTO "yeast" (id,name,ytype,form,amount,amount_is_weight,laboratory,product_id,min_temperature,max_temperature,flocculation,attenuation,notes,best_for,times_cultured,max_reuse,add_to_secondary,display_unit,display_scale,deleted,display,folder) VALUES(58,'WLP770 - Suremain Burgundy Wine Yeast','Wine','Liquid',0.035,'false','White Labs','770',16.0,32.0,'Low',80.0,'Emphasizes fruit aromas in barrel fermentations. High nutrient requirement to avoid volatile acidity production.','',0,10,'false',-1,-1,0,1,'');
INSERT INTO "yeast" (id,name,ytype,form,amount,amount_is_weight,laboratory,product_id,min_temperature,max_temperature,flocculation,attenuation,notes,best_for,times_cultured,max_reuse,add_to_secondary,display_unit,display_scale,deleted,display,folder) VALUES(59,'WLP775 - English Cider Yeast','Wine','Liquid',0.035,'false','White Labs','775',20.0,24.0,'Medium',80.0,'Classic cider yeast. Ferments dry, but retains flavor from apples. Sulfur is produced during fermentation, but will disappear in first two weeks of aging. Can also be used for wine and high gravity beers.','',0,10,'false',-1,-1,0,1,'');
INSERT INTO "yeast" (id,name,ytype,form,amount,amount_is_weight,laboratory,product_id,min_temperature,max_temperature,flocculation,attenuation,notes,best_for,times_cultured,max_reuse,add_to_secondary,display_unit,display_scale,deleted,display,folder) VALUES(60,'WLP800 - Pilsner Lager Yeast','Lager','Liquid',0.035,'false','White Labs','800',10.0,13.0,'Medium',74.0,'Classic pilsner strain from the premier pilsner producer in the Czech Republic. Somewhat dry with a malty finish, this yeast is best suited for European pilsner production.','',0,10,'false',-1,-1,0,1,'');
INSERT INTO "yeast" (id,name,ytype,form,amount,amount_is_weight,laboratory,product_id,min_temperature,max_temperature,flocculation,attenuation,notes,best_for,times_cultured,max_reuse,add_to_secondary,display_unit,display_scale,deleted,display,folder) VALUES(61,'WLP802 - Czech Budejovice Lager Yeast','Lager','Liquid',0.035,'false','White Labs','802',10.0,13.0,'Medium',77.0,'Pilsner lager yeast from Southern Czech Republic. Produces dry and crisp lagers, with low diacetyl production.','',0,10,'false',-1,-1,0,1,'');
INSERT INTO "yeast" (id,name,ytype,form,amount,amount_is_weight,laboratory,product_id,min_temperature,max_temperature,flocculation,attenuation,notes,best_for,times_cultured,max_reuse,add_to_secondary,display_unit,display_scale,deleted,display,folder) VALUES(62,'WLP810 - San Francisco Lager Yeast','Lager','Liquid',0.035,'false','White Labs','810',14.0,18.0,'High',67.0,'This yeast is used to produce the "California Common" style beer. A unique lager strain which has the ability to ferment up to 65 degrees while retaining lager characteristics. Can also be fermented down to 50 degrees for production of marzens, pilsners and other style lagers.','',0,10,'false',-1,-1,0,1,'');
INSERT INTO "yeast" (id,name,ytype,form,amount,amount_is_weight,laboratory,product_id,min_temperature,max_temperature,flocculation,attenuation,notes,best_for,times_cultured,max_reuse,add_to_secondary,display_unit,display_scale,deleted,display,folder) VALUES(63,'WLP815 - Belgian Lager Yeast','Lager','Liquid',0.035,'false','White Labs','815',10.0,12.0,'Medium',75.0,'Clean, crisp European lager yeast with low sulfur  production. The strain originates from a very old brewery in West Belgium. Great for European style pilsners, dark lagers, Vienna lager, and American style lagers.','',0,10,'false',-1,-1,0,1,'');
INSERT INTO "yeast" (id,name,ytype,form,amount,amount_is_weight,laboratory,product_id,min_temperature,max_temperature,flocculation,attenuation,notes,best_for,times_cultured,max_reuse,add_to_secondary,display_unit,display_scale,deleted,display,folder) VALUES(64,'WLP820 - Oktoberfest/Märzen Lager Yeast','Lager','Liquid',0.035,'false','White Labs','820',11.0,14.0,'Medium',69.0,'This yeast produces a very malty, bock like style. It does not finish as dry as WLP830. This yeast is much slower in the first generation than WLP830, so we encourage a larger starter to be used the first generation or schedule a longer lagering time.','',0,10,'false',-1,-1,0,1,'');
INSERT INTO "yeast" (id,name,ytype,form,amount,amount_is_weight,laboratory,product_id,min_temperature,max_temperature,flocculation,attenuation,notes,best_for,times_cultured,max_reuse,add_to_secondary,display_unit,display_scale,deleted,display,folder) VALUES(65,'WLP830 - German Lager Yeast','Lager','Liquid',0.035,'false','White Labs','830',10.0,13.0,'Medium',76.0,'This yeast is one of the most widely used lager yeasts in the world. Very malty and clean, great for all German lagers, Pilsner, Oktoberfest, and Marzen.','',0,10,'false',-1,-1,0,1,'');
INSERT INTO "yeast" (id,name,ytype,form,amount,amount_is_weight,laboratory,product_id,min_temperature,max_temperature,flocculation,attenuation,notes,best_for,times_cultured,max_reuse,add_to_secondary,display_unit,display_scale,deleted,display,folder) VALUES(66,'WLP833 - German Bock Lager Yeast','Lager','Liquid',0.035,'false','White Labs','833',9.0,13.0,'Medium',73.0,'From the Alps of southern Bavaria, this yeast produces a beer that is well balanced between malt and hop character. The excellent malt profile makes it well suited for Bocks, Doppelbocks, and Oktoberfest style beers. Very versatile lager yeast, it is so well balanced that it has gained tremendous popularity for use in Classic American style Pilsners. Also good for Helles style lager beer.','',0,10,'false',-1,-1,0,1,'');
INSERT INTO "yeast" (id,name,ytype,form,amount,amount_is_weight,laboratory,product_id,min_temperature,max_temperature,flocculation,attenuation,notes,best_for,times_cultured,max_reuse,add_to_secondary,display_unit,display_scale,deleted,display,folder) VALUES(67,'WLP838 - Southern German Lager Yeast','Lager','Liquid',0.035,'false','White Labs','838',10.0,13.0,'Medium',72.0,'This yeast is characterized by a malty finish and balanced aroma. It is a strong fermentor, produces slight sulfur, and low diacetyl.','',0,10,'false',-1,-1,0,1,'');
INSERT INTO "yeast" (id,name,ytype,form,amount,amount_is_weight,laboratory,product_id,min_temperature,max_temperature,flocculation,attenuation,notes,best_for,times_cultured,max_reuse,add_to_secondary,display_unit,display_scale,deleted,display,folder) VALUES(68,'WLP840 - American Lager Yeast','Lager','Liquid',0.035,'false','White Labs','840',10.0,13.0,'Medium',77.0,'This yeast is used to produce American style lagers. Dry and clean with a very slight apple fruitiness. Sulfur and diacetyl production is minimal.','',0,10,'false',-1,-1,0,1,'');
INSERT INTO "yeast" (id,name,ytype,form,amount,amount_is_weight,laboratory,product_id,min_temperature,max_temperature,flocculation,attenuation,notes,best_for,times_cultured,max_reuse,add_to_secondary,display_unit,display_scale,deleted,display,folder) VALUES(69,'WLP862 - Cry Havoc ','Lager','Liquid',0.035,'false','White Labs','862',13.0,23.0,'Medium',68.0,'Licensed from Charlie Papazian, this strain can ferment at ale and lager temperatures, allowing brewers to produce diverse beer styles. The recipes in both Papazian''s books, The Complete Joy of Homebrewing and The Homebrewers Companion, were originally developed and brewed with this yeast.','',0,10,'false',-1,-1,0,1,'');
INSERT INTO "yeast" (id,name,ytype,form,amount,amount_is_weight,laboratory,product_id,min_temperature,max_temperature,flocculation,attenuation,notes,best_for,times_cultured,max_reuse,add_to_secondary,display_unit,display_scale,deleted,display,folder) VALUES(70,'WLP885 - Zurich Lager Yeast','Lager','Liquid',0.035,'false','White Labs','885',10.0,13.0,'Medium',75.0,'Swiss style lager yeast. With proper care, this yeast can be used to produce lager beer over 11% ABV. Sulfur and diacetyl production is minimal. Original culture provided to White Labs by Marc Sedam.','',0,10,'false',-1,-1,0,1,'');
INSERT INTO "yeast" (id,name,ytype,form,amount,amount_is_weight,laboratory,product_id,min_temperature,max_temperature,flocculation,attenuation,notes,best_for,times_cultured,max_reuse,add_to_secondary,display_unit,display_scale,deleted,display,folder) VALUES(71,'WLP920 - Old Bavarian Lager Yeast','Lager','Liquid',0.035,'false','White Labs','920',10.0,13.0,'Medium',69.0,'From Southern Germany, this yeast finishes malty with a slight ester profile. Use in beers such as Oktoberfest, Bock, and Dark Lagers.','',0,10,'false',-1,-1,0,1,'');
INSERT INTO "yeast" (id,name,ytype,form,amount,amount_is_weight,laboratory,product_id,min_temperature,max_temperature,flocculation,attenuation,notes,best_for,times_cultured,max_reuse,add_to_secondary,display_unit,display_scale,deleted,display,folder) VALUES(72,'WLP940 - Mexican Lager Yeast','Lager','Liquid',0.035,'false','White Labs','940',10.0,13.0,'Medium',74.0,'From Mexico City, this yeast produces clean lager beer, with a crisp finish. Good for Mexican style light lagers, as well as dark lagers.','',0,10,'false',-1,-1,0,1,'');
INSERT INTO "yeast" (id,name,ytype,form,amount,amount_is_weight,laboratory,product_id,min_temperature,max_temperature,flocculation,attenuation,notes,best_for,times_cultured,max_reuse,add_to_secondary,display_unit,display_scale,deleted,display,folder) VALUES(73,'Wyeast - American Ale','Ale','Liquid',0.125,'false','Wyeast Labs','1056',15.0,22.0,'Low',75.0,'Very clean, crisp flavor characteristics. Low fruitiness and mild ester production. Slightly citrus-like with cool (15-19C) fermentation. Versatile yeast, which produces many beer styles allowing malt and hop character to dominate the beer profile. Flocculation improves with dark malts in grain bill. Normally requires filtration for bright beers.
 ','Everything :)',0,0,'false',-1,-1,0,1,'');
INSERT INTO "yeast" (id,name,ytype,form,amount,amount_is_weight,laboratory,product_id,min_temperature,max_temperature,flocculation,attenuation,notes,best_for,times_cultured,max_reuse,add_to_secondary,display_unit,display_scale,deleted,display,folder) VALUES(74,'Wyeast - American Ale II','Ale','Liquid',0.125,'false','Wyeast Labs','1272',15.0,22.0,'Medium',74.0,'Consistent performance. Fruitier and more flocculent than 1056. SLightly nutty, soft, clean, with a slightly tart finish. Ferment at warmer temperatures to accentuate hop character with intense fruitiness, or ferment cool for clean, light citrus character. Expect good attenuation, but this will vary with grist, mash, and other wort characteristics. Reliably flocculent, producing bright beer without filtration.
 ','American Pale Ale, American Strong Pale Ale, American Amber Ale, American Brown Ale, American IPA, Imperial IPA, American Barleywine, American Stout, Porter, Cream Ale, Strong Scotch Ale, Irish Ale, Imperial Stout, other strong Ales, Christmas/Winter Ale, Spice/Herb/Vegetable Ale, Smoked Ale, Wood-Aged Ale, Fruit Ale',0,0,'false',-1,-1,0,1,'');
INSERT INTO "yeast" (id,name,ytype,form,amount,amount_is_weight,laboratory,product_id,min_temperature,max_temperature,flocculation,attenuation,notes,best_for,times_cultured,max_reuse,add_to_secondary,display_unit,display_scale,deleted,display,folder) VALUES(75,'Wyeast - American Lager','Lager','Liquid',0.125,'false','Wyeast Labs','2035',9.0,14.0,'Medium',75.0,'Bold, complex, and aromatic. Good depth of flavor for a variety of lagers.','',0,0,'false',-1,-1,0,1,'');
INSERT INTO "yeast" (id,name,ytype,form,amount,amount_is_weight,laboratory,product_id,min_temperature,max_temperature,flocculation,attenuation,notes,best_for,times_cultured,max_reuse,add_to_secondary,display_unit,display_scale,deleted,display,folder) VALUES(76,'Wyeast - American Wheat','Ale','Liquid',0.125,'false','Wyeast Labs','1010',14.0,23.0,'Low',76.0,'A dry fermenting, true top-cropping yeast which produces a dry, slightly tart, crisp beer. Ideal for beers where a low ester profile is desirable.
 ','Cream Ale, Kolsch, American Wheat, American Rye, North German Altbier, Dusseldorf Altbier',0,0,'false',-1,-1,0,1,'');
INSERT INTO "yeast" (id,name,ytype,form,amount,amount_is_weight,laboratory,product_id,min_temperature,max_temperature,flocculation,attenuation,notes,best_for,times_cultured,max_reuse,add_to_secondary,display_unit,display_scale,deleted,display,folder) VALUES(77,'Wyeast - Bavarian Lager','Lager','Liquid',0.125,'false','Wyeast Labs','2206',8.0,14.0,'Medium',75.0,'Used by many German breweries to produce rich, full-bodied, malty beers. Good choice for Bocks and Doppelbocks. Benefits from diacetyl rest at 14 C for 24 hours after fermentation is complete.','',0,0,'false',-1,-1,0,1,'');
INSERT INTO "yeast" (id,name,ytype,form,amount,amount_is_weight,laboratory,product_id,min_temperature,max_temperature,flocculation,attenuation,notes,best_for,times_cultured,max_reuse,add_to_secondary,display_unit,display_scale,deleted,display,folder) VALUES(78,'Wyeast - Bavarian Wheat','Ale','Liquid',0.125,'false','Wyeast Labs','3638',18.0,24.0,'Low',73.0,'','',0,0,'false',-1,-1,0,1,'');
INSERT INTO "yeast" (id,name,ytype,form,amount,amount_is_weight,laboratory,product_id,min_temperature,max_temperature,flocculation,attenuation,notes,best_for,times_cultured,max_reuse,add_to_secondary,display_unit,display_scale,deleted,display,folder) VALUES(79,'Wyeast - Bavarian Wheat Blend','Ale','Liquid',0.125,'false','Wyeast Labs','3056',18.0,23.0,'Medium',75.0,'','',0,0,'false',-1,-1,0,1,'');
INSERT INTO "yeast" (id,name,ytype,form,amount,amount_is_weight,laboratory,product_id,min_temperature,max_temperature,flocculation,attenuation,notes,best_for,times_cultured,max_reuse,add_to_secondary,display_unit,display_scale,deleted,display,folder) VALUES(80,'Wyeast - Belgian Abbey II','Ale','Liquid',0.125,'false','Wyeast Labs','1762',18.0,24.0,'Medium',75.0,'','',0,0,'false',-1,-1,0,1,'');
INSERT INTO "yeast" (id,name,ytype,form,amount,amount_is_weight,laboratory,product_id,min_temperature,max_temperature,flocculation,attenuation,notes,best_for,times_cultured,max_reuse,add_to_secondary,display_unit,display_scale,deleted,display,folder) VALUES(81,'Wyeast - Belgian Ale','Ale','Liquid',0.125,'false','Wyeast Labs','1214',20.0,24.0,'Medium',76.0,'Abbey-style top-fermenting yeast, suitable for high-gravity beers. Estery, great complexity with very good alcohol tolerance. This strain can be slow to start.','',0,0,'false',-1,-1,0,1,'');
INSERT INTO "yeast" (id,name,ytype,form,amount,amount_is_weight,laboratory,product_id,min_temperature,max_temperature,flocculation,attenuation,notes,best_for,times_cultured,max_reuse,add_to_secondary,display_unit,display_scale,deleted,display,folder) VALUES(82,'Wyeast - Belgian Ardennes','Ale','Liquid',0.125,'false','Wyeast Labs','3522',18.0,29.0,'High',74.0,'','',0,0,'false',-1,-1,0,1,'');
INSERT INTO "yeast" (id,name,ytype,form,amount,amount_is_weight,laboratory,product_id,min_temperature,max_temperature,flocculation,attenuation,notes,best_for,times_cultured,max_reuse,add_to_secondary,display_unit,display_scale,deleted,display,folder) VALUES(83,'Wyeast - Belgian Lambic Blend','Ale','Liquid',0.125,'false','Wyeast Labs','3278',17.0,24.0,'Low',75.0,'','',0,0,'false',-1,-1,0,1,'');
INSERT INTO "yeast" (id,name,ytype,form,amount,amount_is_weight,laboratory,product_id,min_temperature,max_temperature,flocculation,attenuation,notes,best_for,times_cultured,max_reuse,add_to_secondary,display_unit,display_scale,deleted,display,folder) VALUES(84,'Wyeast - Belgian Saison','Ale','Liquid',0.125,'false','Wyeast Labs','3724',21.0,35.0,'Low',78.0,'','',0,0,'false',-1,-1,0,1,'');
INSERT INTO "yeast" (id,name,ytype,form,amount,amount_is_weight,laboratory,product_id,min_temperature,max_temperature,flocculation,attenuation,notes,best_for,times_cultured,max_reuse,add_to_secondary,display_unit,display_scale,deleted,display,folder) VALUES(85,'Wyeast - Belgian Strong Ale','Ale','Liquid',0.125,'false','Wyeast Labs','1388',18.0,27.0,'Low',76.0,'','',0,0,'false',-1,-1,0,1,'');
INSERT INTO "yeast" (id,name,ytype,form,amount,amount_is_weight,laboratory,product_id,min_temperature,max_temperature,flocculation,attenuation,notes,best_for,times_cultured,max_reuse,add_to_secondary,display_unit,display_scale,deleted,display,folder) VALUES(86,'Wyeast - Belgian Wheat','Ale','Liquid',0.125,'false','Wyeast Labs','3942',18.0,23.0,'Medium',74.0,'','',0,0,'false',-1,-1,0,1,'');
INSERT INTO "yeast" (id,name,ytype,form,amount,amount_is_weight,laboratory,product_id,min_temperature,max_temperature,flocculation,attenuation,notes,best_for,times_cultured,max_reuse,add_to_secondary,display_unit,display_scale,deleted,display,folder) VALUES(87,'Wyeast - Belgian Witbier','Ale','Liquid',0.125,'false','Wyeast Labs','3944',16.0,24.0,'Medium',74.0,'','',0,0,'false',-1,-1,0,1,'');
INSERT INTO "yeast" (id,name,ytype,form,amount,amount_is_weight,laboratory,product_id,min_temperature,max_temperature,flocculation,attenuation,notes,best_for,times_cultured,max_reuse,add_to_secondary,display_unit,display_scale,deleted,display,folder) VALUES(88,'Wyeast - Bohemian Lager','Lager','Liquid',0.125,'false','Wyeast Labs','2124',8.0,14.0,'Medium',75.0,'Carlsberg type yeast, most widely used lager strain in the world. Produces a distinct malty profile with some ester character and a crisp finish. Benefits from a diacetyl rest at 14 C for 24 hours after fermentation is complete. Also used for pseudo-ale production with fermentations at 24 C which eliminates sulfur production.','',0,0,'false',-1,-1,0,1,'');
INSERT INTO "yeast" (id,name,ytype,form,amount,amount_is_weight,laboratory,product_id,min_temperature,max_temperature,flocculation,attenuation,notes,best_for,times_cultured,max_reuse,add_to_secondary,display_unit,display_scale,deleted,display,folder) VALUES(89,'Wyeast - Brettanomyces bruxellensis','Ale','Liquid',0.125,'false','Wyeast Labs','5112',15.0,24.0,'Medium',80.0,'','',0,0,'false',-1,-1,0,1,'');
INSERT INTO "yeast" (id,name,ytype,form,amount,amount_is_weight,laboratory,product_id,min_temperature,max_temperature,flocculation,attenuation,notes,best_for,times_cultured,max_reuse,add_to_secondary,display_unit,display_scale,deleted,display,folder) VALUES(90,'Wyeast - Brettanomyces lambicus','Ale','Liquid',0.125,'false','Wyeast Labs','5526',15.0,24.0,'Medium',80.0,'','',0,0,'false',-1,-1,0,1,'');
INSERT INTO "yeast" (id,name,ytype,form,amount,amount_is_weight,laboratory,product_id,min_temperature,max_temperature,flocculation,attenuation,notes,best_for,times_cultured,max_reuse,add_to_secondary,display_unit,display_scale,deleted,display,folder) VALUES(91,'Wyeast - British Ale','Ale','Liquid',0.125,'false','Wyeast Labs','1098',18.0,22.0,'Medium',74.0,'Produces beers with a clean neutral finish allowing malt and hop character to dominate. Ferments dry and crips, slightly tart, fruity and well-balanced. Ferments well down to 18C.
 ','Blonde Ale, Scottish Light 60/-, Scottish Heavy 70/-, Scottish Export 80/-, Mild, Northern English Brown, Robust Porter, English IPA, English Barleywine',0,0,'false',-1,-1,0,1,'');
INSERT INTO "yeast" (id,name,ytype,form,amount,amount_is_weight,laboratory,product_id,min_temperature,max_temperature,flocculation,attenuation,notes,best_for,times_cultured,max_reuse,add_to_secondary,display_unit,display_scale,deleted,display,folder) VALUES(92,'Wyeast - British Ale II','Ale','Liquid',0.125,'false','Wyeast Labs','1335',17.0,24.0,'High',75.0,'Typical of British and Canadian Ale fermentation profile with good flocculation and malty flavor characteristics, crisp finish, clean, fairly dry.
 ','Ordinary/Special Bitters, ESB, Northern English Brown, Brown Porter, Dry Stout, English IPA, English Barley Wine, Foreign Extra Stout, Cream Ale, Irish Red Ale',0,0,'false',-1,-1,0,1,'');
INSERT INTO "yeast" (id,name,ytype,form,amount,amount_is_weight,laboratory,product_id,min_temperature,max_temperature,flocculation,attenuation,notes,best_for,times_cultured,max_reuse,add_to_secondary,display_unit,display_scale,deleted,display,folder) VALUES(93,'Wyeast - Budvar','Lager','Liquid',0.125,'false','','2000',9.0,13.0,'Medium',73.0,'Nice malty nose, subtle fruit. Rich malt profile on palate. Finishes malty but dry, well balanced, crisp. Hop character comes through in finish.','',0,0,'false',-1,-1,0,1,'');
INSERT INTO "yeast" (id,name,ytype,form,amount,amount_is_weight,laboratory,product_id,min_temperature,max_temperature,flocculation,attenuation,notes,best_for,times_cultured,max_reuse,add_to_secondary,display_unit,display_scale,deleted,display,folder) VALUES(94,'Wyeast - California Lager','Lager','Liquid',0.125,'false','Wyeast Labs','2112',14.0,20.0,'High',69.0,'Suited to produce 19th century style West Coast beer. Retains lager characteristics at temperatures up to 18 C (65 F), and produces malty, brilliantly clear beers. This strain is not recommended for cold temperature fermentation.','',0,0,'false',-1,-1,0,1,'');
INSERT INTO "yeast" (id,name,ytype,form,amount,amount_is_weight,laboratory,product_id,min_temperature,max_temperature,flocculation,attenuation,notes,best_for,times_cultured,max_reuse,add_to_secondary,display_unit,display_scale,deleted,display,folder) VALUES(95,'Wyeast - Czech Pils','Lager','Liquid',0.125,'false','Wyeast Labs','2278',10.0,14.0,'Medium',72.0,'Classic pilsner strain from the home of pilsners for a dry, but malty finish. The perfect choice for pilsners and all malt beers. Sulfur produced during fermentation can be reduced with warmer fermentation temperatures (58 F) and will dissipate with conditioning.','',0,0,'false',-1,-1,0,1,'');
INSERT INTO "yeast" (id,name,ytype,form,amount,amount_is_weight,laboratory,product_id,min_temperature,max_temperature,flocculation,attenuation,notes,best_for,times_cultured,max_reuse,add_to_secondary,display_unit,display_scale,deleted,display,folder) VALUES(96,'Wyeast - Danish Lager','Lager','Liquid',0.125,'false','Wyeast Labs','2042',8.0,13.0,'Low',75.0,'Rich, Dortmund style, crisp, dry finish. Soft profile accentuates hop characteristics.','',0,0,'false',-1,-1,0,1,'');
INSERT INTO "yeast" (id,name,ytype,form,amount,amount_is_weight,laboratory,product_id,min_temperature,max_temperature,flocculation,attenuation,notes,best_for,times_cultured,max_reuse,add_to_secondary,display_unit,display_scale,deleted,display,folder) VALUES(97,'Wyeast - European Ale','Ale','Liquid',0.125,'false','Wyeast Labs','1338',16.0,22.0,'High',69.0,'Full-bodied complex strain finishing very malty with full bodied profile, very desirable in English Browns and Porters. Produces a dense, rocky head during fermentation. This strain can be a slow starter and can be slow to attenuate. May continue to produce CO2 for an extended period after packaging or collection, while in refrigerated storage
 ','Altbier, Southern English Brown, Baltic Porter, Sweet Stout',0,0,'false',-1,-1,0,1,'');
INSERT INTO "yeast" (id,name,ytype,form,amount,amount_is_weight,laboratory,product_id,min_temperature,max_temperature,flocculation,attenuation,notes,best_for,times_cultured,max_reuse,add_to_secondary,display_unit,display_scale,deleted,display,folder) VALUES(98,'Wyeast - Forbidden Fruit','Ale','Liquid',0.125,'false','Wyeast Labs','3463',17.0,24.0,'Low',74.0,'','',0,0,'false',-1,-1,0,1,'');
INSERT INTO "yeast" (id,name,ytype,form,amount,amount_is_weight,laboratory,product_id,min_temperature,max_temperature,flocculation,attenuation,notes,best_for,times_cultured,max_reuse,add_to_secondary,display_unit,display_scale,deleted,display,folder) VALUES(99,'Wyeast - German Ale','Ale','Liquid',0.125,'false','Wyeast Labs','1007',13.0,20.0,'Low',76.0,'True top-cropping yeast, low ester formation, broad temperature range affects styles. Cold fermentation will produce lager characteristics including sulfur production. Fermentation at higher temperatures may produce some mild fruitiness. Generally, yeast remains significantly in suspension. Beers mature rapidly, even when cold fermentation is used. Low or no detectable diacetyl.
 ','Kolsch, American Wheat, American Rye, North German Altbier, Dusseldorf Altbier, Berliner Weisse',0,0,'false',-1,-1,0,1,'');
INSERT INTO "yeast" (id,name,ytype,form,amount,amount_is_weight,laboratory,product_id,min_temperature,max_temperature,flocculation,attenuation,notes,best_for,times_cultured,max_reuse,add_to_secondary,display_unit,display_scale,deleted,display,folder) VALUES(100,'Wyeast - German Wheat','Ale','Liquid',0.125,'false','Wyeast Labs','3333',17.0,24.0,'High',73.0,'','',0,0,'false',-1,-1,0,1,'');
INSERT INTO "yeast" (id,name,ytype,form,amount,amount_is_weight,laboratory,product_id,min_temperature,max_temperature,flocculation,attenuation,notes,best_for,times_cultured,max_reuse,add_to_secondary,display_unit,display_scale,deleted,display,folder) VALUES(101,'Wyeast - Irish Ale','Ale','Liquid',0.125,'false','Wyeast Labs','1084',16.0,22.0,'Medium',73.0,'This yeast ferments extremely well in dark worts. Beers fermented in the lower temperature range produce dry and crisp beers to fruity beers with nice complexity using fermentation temperatures above 18C.
 ','Scottish Light 60/-, Scottish Heavy 70/-, Scottish Export 80/-, Irish Red Ale, Strong Scotch Ale, American Amber Ale, Robust Porter, Baltic Porter, Dry Stout, Sweet Stout, Oatmeal Stout, Foreign Extra Stout, Imperial IPA, American Barleywine, Spice/Herb/Vegetable Beer, Other Smoked Beer, Wood-Aged Beer',0,0,'false',-1,-1,0,1,'');
INSERT INTO "yeast" (id,name,ytype,form,amount,amount_is_weight,laboratory,product_id,min_temperature,max_temperature,flocculation,attenuation,notes,best_for,times_cultured,max_reuse,add_to_secondary,display_unit,display_scale,deleted,display,folder) VALUES(102,'Wyeast - Kolsch','Ale','Liquid',0.125,'false','Wyeast Labs','2565',13.0,21.0,'Low',75.0,'True top croppint yeast similar to Alt strains. Produces slightly more fruity/winey characteristics. Fruitiness increases with temperature. Low or no detectable diacetyl production. Also ferments well at cold temperatures (13-16C). Used to produce quick-conditioning pseudo-lager beers. Requires filtration or additional settling time to produce bright beers.
 ','Kolsch, American Wheat/Rye Ale, Altbier, Cream Ale, Berlinerweisse, Spiced/Herb/Vegetable Ale, Fruit Beer',0,0,'false',-1,-1,0,1,'');
INSERT INTO "yeast" (id,name,ytype,form,amount,amount_is_weight,laboratory,product_id,min_temperature,max_temperature,flocculation,attenuation,notes,best_for,times_cultured,max_reuse,add_to_secondary,display_unit,display_scale,deleted,display,folder) VALUES(103,'Wyeast - Lactobacillus','Ale','Liquid',0.125,'false','Wyeast Labs','5335',15.0,35.0,'Low',75.0,'','',0,0,'false',-1,-1,0,1,'');
INSERT INTO "yeast" (id,name,ytype,form,amount,amount_is_weight,laboratory,product_id,min_temperature,max_temperature,flocculation,attenuation,notes,best_for,times_cultured,max_reuse,add_to_secondary,display_unit,display_scale,deleted,display,folder) VALUES(104,'Wyeast - London Ale','Ale','Liquid',0.125,'false','Wyeast Labs','1028',15.0,22.0,'Low',75.0,'Rich with a dry finish, minerally profile, bold and crisp, with some fruitiness. Often used for higher gravity ales and when a high level of attenuation is desired for the style.
 ','Mild, Northern English Brown Ale, Brown Porter, Robust Porter, Dry Stout, Foreign Extra Stout, Russian Imperial Stout, Old Ale, English Barleywine',0,0,'false',-1,-1,0,1,'');
INSERT INTO "yeast" (id,name,ytype,form,amount,amount_is_weight,laboratory,product_id,min_temperature,max_temperature,flocculation,attenuation,notes,best_for,times_cultured,max_reuse,add_to_secondary,display_unit,display_scale,deleted,display,folder) VALUES(105,'Wyeast - London Ale III','Ale','Liquid',0.125,'false','Wyeast Labs','1318',18.0,23.0,'High',73.0,'From traditional London brewery with great malt and hop profile. True top cropping strain, fruity, very light, soft balance palate, finishes slightly sweet.
 ','Ordinary/Special Bitter, ESB, Southern English Brown, English Pale ale and IPA, Mild Ale, Sweet Stout, Oatmeal Stout, Strong/Old Ale, English Barley Wine, American Amber Ale',0,0,'false',-1,-1,0,1,'');
INSERT INTO "yeast" (id,name,ytype,form,amount,amount_is_weight,laboratory,product_id,min_temperature,max_temperature,flocculation,attenuation,notes,best_for,times_cultured,max_reuse,add_to_secondary,display_unit,display_scale,deleted,display,folder) VALUES(106,'Wyeast - London ESB Ale','Ale','Liquid',0.125,'false','Wyeast Labs','1968',18.0,22.0,'Very High',69.0,'This extremely flocculent yeast produces distincly malty beers. Attenuation levels are typically less than most other yeast strains making a slightly sweeter finish. Ales produced with this strain tend to be fruity, increasingly so with higher fermentation temperatures (21-23C). Diacetyl production is noticeable and a thorough rest is necessary. A very good cask conditioned ale strain due to thorough flocculation. Bright beers easily achieved with days without filtration.
 ','Ordinary/Special Bitters, ESB, Mild Ale, Southern English Brown, English IPA, Strong/Old Ale, English Barley Wine, Wood Aged Ale, Spiced/Herb/Vegetable Ale, Fruit Ale',0,0,'false',-1,-1,0,1,'');
INSERT INTO "yeast" (id,name,ytype,form,amount,amount_is_weight,laboratory,product_id,min_temperature,max_temperature,flocculation,attenuation,notes,best_for,times_cultured,max_reuse,add_to_secondary,display_unit,display_scale,deleted,display,folder) VALUES(107,'Wyeast - Northwest Ale','Ale','Liquid',0.125,'false','Wyeast Labs','1332',18.0,24.0,'High',69.0,'One of the classic ale strains from a Northwest US Brewery. Produces malty and mildly fruity ale with a good depth and complexity.
 ','Any American Ale, Blonde Ale, Spiced/Herb/Vegetable Ale, Fruit Ale',0,0,'false',-1,-1,0,1,'');
INSERT INTO "yeast" (id,name,ytype,form,amount,amount_is_weight,laboratory,product_id,min_temperature,max_temperature,flocculation,attenuation,notes,best_for,times_cultured,max_reuse,add_to_secondary,display_unit,display_scale,deleted,display,folder) VALUES(108,'Wyeast - Octoberfest Lager Blend','Lager','Liquid',0.125,'false','Wyeast Labs','2633',9.0,14.0,'Medium',75.0,'Designed to produce a rich, malty, complex and full-bodied Octoberfest beer. Attenuates well while still leaving plenty of malt character and mouthfeel. Low in sulfur production.','',0,0,'false',-1,-1,0,1,'');
INSERT INTO "yeast" (id,name,ytype,form,amount,amount_is_weight,laboratory,product_id,min_temperature,max_temperature,flocculation,attenuation,notes,best_for,times_cultured,max_reuse,add_to_secondary,display_unit,display_scale,deleted,display,folder) VALUES(109,'Wyeast - Pediococcus','Ale','Liquid',0.125,'false','Wyeast Labs','5733',15.0,35.0,'Low',75.0,'','',0,0,'false',-1,-1,0,1,'');
INSERT INTO "yeast" (id,name,ytype,form,amount,amount_is_weight,laboratory,product_id,min_temperature,max_temperature,flocculation,attenuation,notes,best_for,times_cultured,max_reuse,add_to_secondary,display_unit,display_scale,deleted,display,folder) VALUES(110,'Wyeast - Pilsen Lager','Lager','Liquid',0.125,'false','Wyeast Labs','2007',9.0,13.0,'Medium',73.0,'A classic American pilsner strain, smooth, malty palate.','',0,0,'false',-1,-1,0,1,'');
INSERT INTO "yeast" (id,name,ytype,form,amount,amount_is_weight,laboratory,product_id,min_temperature,max_temperature,flocculation,attenuation,notes,best_for,times_cultured,max_reuse,add_to_secondary,display_unit,display_scale,deleted,display,folder) VALUES(111,'Wyeast - Ringwood Ale','Ale','Liquid',0.125,'false','Wyeast Labs','1187',18.0,23.0,'High',70.0,'Unique fermentation and flavor characteristics. Distinct fruit ester and high flocculation provide a malty complex profile, also clears well. Thorough diacetyl rest is recommended after fermentation is complete.
 ','American Brown Ale, Mild, Southern English Brown Ale, Robust Porter, Baltic Porter, Sweet Stout, Oatmeal Stout, American Stout, American IPA, Fruit Beer',0,0,'false',-1,-1,0,1,'');
INSERT INTO "yeast" (id,name,ytype,form,amount,amount_is_weight,laboratory,product_id,min_temperature,max_temperature,flocculation,attenuation,notes,best_for,times_cultured,max_reuse,add_to_secondary,display_unit,display_scale,deleted,display,folder) VALUES(112,'Wyeast - Scottish Ale','Ale','Liquid',0.125,'false','Wyeast Labs','1728',13.0,24.0,'High',71.0,'Ideally suited for Scottish ales, and high gravity ales of all types. Can be estery with warm fermentation temperatures.
 ','All Scottish Ales, Foreign Extra Stout, Imperial Stout, Imperial IPA, American Barley Wine, Christmas/Winter Ale, Baltic Porter, Wood Aged Ale, Smoked Ale',0,0,'false',-1,-1,0,1,'');
INSERT INTO "yeast" (id,name,ytype,form,amount,amount_is_weight,laboratory,product_id,min_temperature,max_temperature,flocculation,attenuation,notes,best_for,times_cultured,max_reuse,add_to_secondary,display_unit,display_scale,deleted,display,folder) VALUES(113,'Wyeast - Thames Valley Ale','Ale','Liquid',0.125,'false','Wyeast Labs','1275',16.0,22.0,'Medium',77.0,'Produces classic British bitters, rich complex flavor profile, clean, light malt character, low fruitiness, low esters, well balanced.
 ','Ordinary/Special Bitter, ESB, Northern English Brown, Robust Porter, Dry Stout, Foreign Extra Stout',0,0,'false',-1,-1,0,1,'');
INSERT INTO "yeast" (id,name,ytype,form,amount,amount_is_weight,laboratory,product_id,min_temperature,max_temperature,flocculation,attenuation,notes,best_for,times_cultured,max_reuse,add_to_secondary,display_unit,display_scale,deleted,display,folder) VALUES(114,'Wyeast - Trappist High Gravity','Ale','Liquid',0.125,'false','Wyeast Labs','3787',18.0,25.0,'Medium',76.0,'','',0,0,'false',-1,-1,0,1,'');
INSERT INTO "yeast" (id,name,ytype,form,amount,amount_is_weight,laboratory,product_id,min_temperature,max_temperature,flocculation,attenuation,notes,best_for,times_cultured,max_reuse,add_to_secondary,display_unit,display_scale,deleted,display,folder) VALUES(115,'Wyeast - Urquell','Lager','Liquid',0.125,'false','Wyeast Labs','2001',9.0,13.0,'Medium',74.0,'Mild fruit/floral aroma. Very dry and clean on palate with full mouthfeel and nice subtle malt character. Very clean and neutral finish.','',0,0,'false',-1,-1,0,1,'');
INSERT INTO "yeast" (id,name,ytype,form,amount,amount_is_weight,laboratory,product_id,min_temperature,max_temperature,flocculation,attenuation,notes,best_for,times_cultured,max_reuse,add_to_secondary,display_unit,display_scale,deleted,display,folder) VALUES(116,'Wyeast - Weihenstephan Weizen','Ale','Liquid',0.125,'false','Wyeast Labs','3068',18.0,24.0,'Low',75.0,'','',0,0,'false',-1,-1,0,1,'');
INSERT INTO "yeast" (id,name,ytype,form,amount,amount_is_weight,laboratory,product_id,min_temperature,max_temperature,flocculation,attenuation,notes,best_for,times_cultured,max_reuse,add_to_secondary,display_unit,display_scale,deleted,display,folder) VALUES(117,'Wyeast - Whitbread Ale','Ale','Liquid',0.125,'false','Wyeast Labs','1099',18.0,24.0,'Medium',70.0,'Very clean, crisp flavor characteristics. Low fruitiness and mild ester production. Slightly citrus-like with cool (15-19C) fermentation. Versatile yeast, which produces many beer styles allowing malt and hop character to dominate the beer profile. Flocculation improves with dark malts in grain bill. Normally requires filtration for bright beers.
 ','Everything :)',0,0,'false',-1,-1,0,1,'');
INSERT INTO "yeast" (id,name,ytype,form,amount,amount_is_weight,laboratory,product_id,min_temperature,max_temperature,flocculation,attenuation,notes,best_for,times_cultured,max_reuse,add_to_secondary,display_unit,display_scale,deleted,display,folder) VALUES(118,'WLP001 - California Ale Yeast','Ale','Liquid',0.035,'false','White Labs','001',20.0,23.0,'Medium',75.0,'This yeast is famous for its clean flavors, balance and ability to be used in almost any style ale. It accentuates the hop flavors and is extremely versatile.','',0,10,'false',-1,-1,0,0,'');
INSERT INTO "yeast" (id,name,ytype,form,amount,amount_is_weight,laboratory,product_id,min_temperature,max_temperature,flocculation,attenuation,notes,best_for,times_cultured,max_reuse,add_to_secondary,display_unit,display_scale,deleted,display,folder) VALUES(119,'WLP810 - San Francisco Lager Yeast','Lager','Liquid',0.035,'false','White Labs','810',14.0,18.0,'High',67.0,'This yeast is used to produce the "California Common" style beer. A unique lager strain which has the ability to ferment up to 65 degrees while retaining lager characteristics. Can also be fermented down to 50 degrees for production of marzens, pilsners and other style lagers.','',0,10,'false',-1,-1,0,0,'');
INSERT INTO "yeast" (id,name,ytype,form,amount,amount_is_weight,laboratory,product_id,min_temperature,max_temperature,flocculation,attenuation,notes,best_for,times_cultured,max_reuse,add_to_secondary,display_unit,display_scale,deleted,display,folder) VALUES(120,'WLP002 - English Ale Yeast','Ale','Liquid',0.035,'false','White Labs','002',18.0,20.0,'Very High',66.0,'A classic ESB strain from one of England''s largest independent breweries. This yeast is best suited for English style ales including milds, bitters, porters, and English style stouts. This yeast will leave a beer very clear, and will leave some residual sweetness.','',0,10,'false',-1,-1,0,0,'');
INSERT INTO "yeast" (id,name,ytype,form,amount,amount_is_weight,laboratory,product_id,min_temperature,max_temperature,flocculation,attenuation,notes,best_for,times_cultured,max_reuse,add_to_secondary,display_unit,display_scale,deleted,display,folder) VALUES(121,'WLP028 - Edinburgh Scottish Ale Yeast','Ale','Liquid',0.035,'false','White Labs','028',18.0,21.0,'Medium',72.0,'Scotland is famous for its malty, strong ales. This yeast can reproduce complex, flavorful Scottish style ales. This yeast can be an everyday strain, similar to WLP001. Hop character is not muted with this strain, as it is with WLP002.','',0,10,'false',-1,-1,0,0,'');
INSERT INTO "yeast" (id,name,ytype,form,amount,amount_is_weight,laboratory,product_id,min_temperature,max_temperature,flocculation,attenuation,notes,best_for,times_cultured,max_reuse,add_to_secondary,display_unit,display_scale,deleted,display,folder) VALUES(122,'WLP001 - California Ale Yeast','Ale','Liquid',0.035,'false','White Labs','001',20.0,23.0,'Medium',75.0,'This yeast is famous for its clean flavors, balance and ability to be used in almost any style ale. It accentuates the hop flavors and is extremely versatile.','',0,10,'false',-1,-1,0,0,'');
INSERT INTO "yeast" (id,name,ytype,form,amount,amount_is_weight,laboratory,product_id,min_temperature,max_temperature,flocculation,attenuation,notes,best_for,times_cultured,max_reuse,add_to_secondary,display_unit,display_scale,deleted,display,folder) VALUES(123,'WLP013 - London Ale Yeast','Ale','Liquid',0.035,'false','White Labs','013',19.0,22.0,'Medium',71.0,'Dry, malty ale yeast. Provides a complex, oakey ester character to your beer. Hop bitterness comes through well. This yeast is well suited for classic British pale ales, bitters, and stouts. Does not flocculate as much as WLP002 and WLP005.','',0,10,'false',-1,-1,0,0,'');
INSERT INTO "yeast" (id,name,ytype,form,amount,amount_is_weight,laboratory,product_id,min_temperature,max_temperature,flocculation,attenuation,notes,best_for,times_cultured,max_reuse,add_to_secondary,display_unit,display_scale,deleted,display,folder) VALUES(124,'WLP001 - California Ale Yeast','Ale','Liquid',0.035,'false','White Labs','001',20.0,23.0,'Medium',75.0,'This yeast is famous for its clean flavors, balance and ability to be used in almost any style ale. It accentuates the hop flavors and is extremely versatile.','',0,10,'false',-1,-1,0,0,'');
INSERT INTO "yeast" (id,name,ytype,form,amount,amount_is_weight,laboratory,product_id,min_temperature,max_temperature,flocculation,attenuation,notes,best_for,times_cultured,max_reuse,add_to_secondary,display_unit,display_scale,deleted,display,folder) VALUES(125,'WLP002 - English Ale Yeast','Ale','Liquid',0.035,'false','White Labs','002',18.0,20.0,'Very High',66.0,'A classic ESB strain from one of England''s largest independent breweries. This yeast is best suited for English style ales including milds, bitters, porters, and English style stouts. This yeast will leave a beer very clear, and will leave some residual sweetness.','',0,10,'false',-1,-1,0,0,'');
INSERT INTO "yeast" (id,name,ytype,form,amount,amount_is_weight,laboratory,product_id,min_temperature,max_temperature,flocculation,attenuation,notes,best_for,times_cultured,max_reuse,add_to_secondary,display_unit,display_scale,deleted,display,folder) VALUES(126,'WLP001 - California Ale Yeast','Ale','Liquid',0.035,'false','White Labs','001',20.0,23.0,'Medium',75.0,'This yeast is famous for its clean flavors, balance and ability to be used in almost any style ale. It accentuates the hop flavors and is extremely versatile.','',0,10,'false',-1,-1,0,0,'');
INSERT INTO "yeast" (id,name,ytype,form,amount,amount_is_weight,laboratory,product_id,min_temperature,max_temperature,flocculation,attenuation,notes,best_for,times_cultured,max_reuse,add_to_secondary,display_unit,display_scale,deleted,display,folder) VALUES(127,'WLP090 - San Diego Super Yeast','Ale','Liquid',0.011,0,'White Labs','090',18.0,20.0,'High',80.0,'A super clean, super fast fermenting strain. A low ester-producing strain that results in a balanced, neutral flavor and aroma profile. Alcohol-tolerant and very versatile for a wide variety of styles. Similar to WLP001 but it generall ferments faster.','',0,10,0,-1,-1,0,1,'');
INSERT INTO "yeast" (id,name,ytype,form,amount,amount_is_weight,laboratory,product_id,min_temperature,max_temperature,flocculation,attenuation,notes,best_for,times_cultured,max_reuse,add_to_secondary,display_unit,display_scale,deleted,display,folder) VALUES(128,'WLP300 - Hefeweizen Ale Yeast','Wheat','Liquid',0.035,'false','White Labs','300',20.0,22.0,'Low',74.0,'This famous German yeast is a strain used in the production of traditional, authentic wheat beers. It produces the banana and clove nose traditionally associated with German wheat beers and leaves the desired cloudy look of traditional German wheat beers.','',0,10,'false',-1,-1,0,0,'');
INSERT INTO "yeast" (id,name,ytype,form,amount,amount_is_weight,laboratory,product_id,min_temperature,max_temperature,flocculation,attenuation,notes,best_for,times_cultured,max_reuse,add_to_secondary,display_unit,display_scale,deleted,display,folder) VALUES(129,'WLP565 - Belgian Saison I Yeast','Ale','Liquid',0.035,'false','White Labs','565',20.0,24.0,'Medium',70.0,'Classic Saison yeast from Wallonia. It produces earthy, peppery, and spicy notes. Slightly sweet. With high gravity Saisons, brewers may wish to dry the beer with an alternate yeast added after 75% fermentation.','',0,10,'false',-1,-1,0,0,'');
INSERT INTO "yeast" (id,name,ytype,form,amount,amount_is_weight,laboratory,product_id,min_temperature,max_temperature,flocculation,attenuation,notes,best_for,times_cultured,max_reuse,add_to_secondary,display_unit,display_scale,deleted,display,folder) VALUES(130,'WLP011 - European Ale Yeast','Ale','Liquid',0.035,'false','White Labs','011',18.0,21.0,'Medium',67.0,'Malty, Northern European-origin ale yeast. Low ester production, giving a clean profile. Little to no sulfur production. Low attenuation helps to contribute to the malty character. Good for Alt, Kolsch, malty English ales, and fruit beers.','',0,10,'false',-1,-1,0,0,'');
INSERT INTO "yeast" (id,name,ytype,form,amount,amount_is_weight,laboratory,product_id,min_temperature,max_temperature,flocculation,attenuation,notes,best_for,times_cultured,max_reuse,add_to_secondary,display_unit,display_scale,deleted,display,folder) VALUES(131,'WLP630 - Berliner Weisse Blend','Ale','Liquid',0.0350002722816,'false','White Labs','630',20.0,22.0,'Medium',75.0,'A blend of traditional German Weizen yeast and Lactobacillus to create a subtle, tart, drinkable beer. Can take several months to develop tart character. Perfect for traditional Berliner Weisse.','',0,10,'false',-1,-1,0,1,'');
INSERT INTO "yeast" (id,name,ytype,form,amount,amount_is_weight,laboratory,product_id,min_temperature,max_temperature,flocculation,attenuation,notes,best_for,times_cultured,max_reuse,add_to_secondary,display_unit,display_scale,deleted,display,folder) VALUES(132,'WLP630 - Berliner Weisse Blend','Ale','Liquid',0.0350002722816,'false','White Labs','630',20.0,22.0,'Medium',75.0,'A blend of traditional German Weizen yeast and Lactobacillus to create a subtle, tart, drinkable beer. Can take several months to develop tart character. Perfect for traditional Berliner Weisse.','',0,10,'false',-1,-1,0,0,'');
INSERT INTO "yeast" (id,name,ytype,form,amount,amount_is_weight,laboratory,product_id,min_temperature,max_temperature,flocculation,attenuation,notes,best_for,times_cultured,max_reuse,add_to_secondary,display_unit,display_scale,deleted,display,folder) VALUES(133,'WLP645 - Brettanomyces clausenii','Ale','Liquid',0.0350002722816,'false','White Labs','645',0.0,32.0,'Medium',75.0,'Low intensity Brett character. Originally isolated from strong English stock beer, in the early 20th century. The Brett flavors produced are more subtle than WLP650 and WLP653. More aroma than flavor contribution. Fruity, pineapple like aroma. B. claussenii is closely related to B. anomalus.','',0,10,'false',-1,-1,0,1,'');
INSERT INTO "yeast" (id,name,ytype,form,amount,amount_is_weight,laboratory,product_id,min_temperature,max_temperature,flocculation,attenuation,notes,best_for,times_cultured,max_reuse,add_to_secondary,display_unit,display_scale,deleted,display,folder) VALUES(134,'WLP650 - Brettanomyces bruxellensis','Ale','Liquid',0.0350002722816,'false','White Labs','650',0.0,32.0,'Medium',75.0,'','',0,10,'false',-1,-1,0,1,'');
INSERT INTO "yeast" (id,name,ytype,form,amount,amount_is_weight,laboratory,product_id,min_temperature,max_temperature,flocculation,attenuation,notes,best_for,times_cultured,max_reuse,add_to_secondary,display_unit,display_scale,deleted,display,folder) VALUES(135,'WLP653 - Brettanomyces lambicus','Ale','Liquid',0.0350002722816,'false','White Labs','653',0.0,32.0,'Medium',75.0,'High intensity Brett character. Defines the "Brett character": Horsey, smoky and spicy flavors. As the name suggests, this strain is found most often in Lambic style beers, which are spontaneously fermented beers. Also found in Flanders and sour brown style beers.','',0,10,'false',-1,-1,0,1,'');
INSERT INTO "yeast" (id,name,ytype,form,amount,amount_is_weight,laboratory,product_id,min_temperature,max_temperature,flocculation,attenuation,notes,best_for,times_cultured,max_reuse,add_to_secondary,display_unit,display_scale,deleted,display,folder) VALUES(136,'WLP655 - Belgian Sour Mix 1','Ale','Liquid',0.0350002722816,'false','White Labs','655',0.0,32.0,'Medium',75.0,'A unique blend perfect for Belgian style beers. Includes Brettanomyces, Saccharomyces, and the bacterial strains Lactobacillus and Pediococcus.','',0,10,'false',-1,-1,0,1,'');
INSERT INTO "yeast" (id,name,ytype,form,amount,amount_is_weight,laboratory,product_id,min_temperature,max_temperature,flocculation,attenuation,notes,best_for,times_cultured,max_reuse,add_to_secondary,display_unit,display_scale,deleted,display,folder) VALUES(137,'WLP670 - American Farmhouse Blend','Ale','Liquid',0.0350002722816,'false','White Labs','670',20.0,22.0,'Medium',79.0,'Inspired by local American brewers crafting semi- traditional Belgian-style ales. This blend creates a complex flavor profile with a moderate level of sourness. It consists of a traditional farmhouse yeast strain and Brettanomyces. Great yeast for farmhouse ales, Saisons, and other Belgian-inspired beers.','',0,10,'false',-1,-1,0,1,'');
INSERT INTO "yeast" (id,name,ytype,form,amount,amount_is_weight,laboratory,product_id,min_temperature,max_temperature,flocculation,attenuation,notes,best_for,times_cultured,max_reuse,add_to_secondary,display_unit,display_scale,deleted,display,folder) VALUES(138,'WLP675 - Malolactic Bacteria','Ale','Liquid',0.0350002722816,'false','White Labs','675',0.0,32.0,'Medium',75.0,'Malolactic fermentation is the conversion of malic acid to lactic acid by bacteria from the lactic acid bacteria family.  Lactic acid is less acidic than malic acid, which in turn decreases acidity and helps to soften and/or round out some of the flavors in wine.','',0,10,'false',-1,-1,0,1,'');
INSERT INTO "yeast" (id,name,ytype,form,amount,amount_is_weight,laboratory,product_id,min_temperature,max_temperature,flocculation,attenuation,notes,best_for,times_cultured,max_reuse,add_to_secondary,display_unit,display_scale,deleted,display,folder) VALUES(139,'WLP677 - Lactobacillus Bacteria','Ale','Liquid',0.0350002722816,'false','White Labs','677',0.0,32.0,'Medium',75.0,'This lactic acid bacteria produces moderate levels of acidity and sour flavors found in lambics, Berliner Weiss, sour brown ale and gueze.','',0,10,'false',-1,-1,0,1,'');
INSERT INTO "yeast" (id,name,ytype,form,amount,amount_is_weight,laboratory,product_id,min_temperature,max_temperature,flocculation,attenuation,notes,best_for,times_cultured,max_reuse,add_to_secondary,display_unit,display_scale,deleted,display,folder) VALUES(140,'WLP500 - Trappist Ale Yeast','Ale','Liquid',0.035,'false','White Labs','500',18.0,22.0,'Medium',77.0,'From one of the few remaining Trappist breweries remaining in the world, this yeast produces the distinctive fruitiness and plum characteristics. Excellent yeast for high gravity beers, Belgian ales, dubbels and trippels.','',0,10,'false',-1,-1,0,0,'');
INSERT INTO "yeast" (id,name,ytype,form,amount,amount_is_weight,laboratory,product_id,min_temperature,max_temperature,flocculation,attenuation,notes,best_for,times_cultured,max_reuse,add_to_secondary,display_unit,display_scale,deleted,display,folder) VALUES(141,'WLP001 - California Ale Yeast','Ale','Liquid',0.035,'false','White Labs','001',20.0,23.0,'Medium',75.0,'This yeast is famous for its clean flavors, balance and ability to be used in almost any style ale. It accentuates the hop flavors and is extremely versatile.','',0,10,'false',-1,-1,0,0,'');
INSERT INTO "yeast" (id,name,ytype,form,amount,amount_is_weight,laboratory,product_id,min_temperature,max_temperature,flocculation,attenuation,notes,best_for,times_cultured,max_reuse,add_to_secondary,display_unit,display_scale,deleted,display,folder) VALUES(142,'WLP830 - German Lager Yeast','Lager','Liquid',0.035,'false','White Labs','830',10.0,13.0,'Medium',76.0,'This yeast is one of the most widely used lager yeasts in the world. Very malty and clean, great for all German lagers, Pilsner, Oktoberfest, and Marzen.','',0,10,'false',-1,-1,0,0,'');
INSERT INTO "yeast" (id,name,ytype,form,amount,amount_is_weight,laboratory,product_id,min_temperature,max_temperature,flocculation,attenuation,notes,best_for,times_cultured,max_reuse,add_to_secondary,display_unit,display_scale,deleted,display,folder) VALUES(143,'WLP001 - California Ale Yeast','Ale','Liquid',0.035,'false','White Labs','001',20.0,23.0,'Medium',75.0,'This yeast is famous for its clean flavors, balance and ability to be used in almost any style ale. It accentuates the hop flavors and is extremely versatile.','',0,10,'false',-1,-1,0,0,'');
INSERT INTO "yeast" (id,name,ytype,form,amount,amount_is_weight,laboratory,product_id,min_temperature,max_temperature,flocculation,attenuation,notes,best_for,times_cultured,max_reuse,add_to_secondary,display_unit,display_scale,deleted,display,folder) VALUES(144,'WLP810 - San Francisco Lager Yeast','Lager','Liquid',0.035,'false','White Labs','810',14.0,18.0,'High',67.0,'This yeast is used to produce the "California Common" style beer. A unique lager strain which has the ability to ferment up to 65 degrees while retaining lager characteristics. Can also be fermented down to 50 degrees for production of marzens, pilsners and other style lagers.','',0,10,'false',-1,-1,0,0,'');
INSERT INTO "yeast" (id,name,ytype,form,amount,amount_is_weight,laboratory,product_id,min_temperature,max_temperature,flocculation,attenuation,notes,best_for,times_cultured,max_reuse,add_to_secondary,display_unit,display_scale,deleted,display,folder) VALUES(145,'WLP002 - English Ale Yeast','Ale','Liquid',0.035,'false','White Labs','002',18.0,20.0,'Very High',66.0,'A classic ESB strain from one of England''s largest independent breweries. This yeast is best suited for English style ales including milds, bitters, porters, and English style stouts. This yeast will leave a beer very clear, and will leave some residual sweetness.','',0,10,'false',-1,-1,0,0,'');
INSERT INTO "yeast" (id,name,ytype,form,amount,amount_is_weight,laboratory,product_id,min_temperature,max_temperature,flocculation,attenuation,notes,best_for,times_cultured,max_reuse,add_to_secondary,display_unit,display_scale,deleted,display,folder) VALUES(146,'WLP028 - Edinburgh Scottish Ale Yeast','Ale','Liquid',0.035,'false','White Labs','028',18.0,21.0,'Medium',72.0,'Scotland is famous for its malty, strong ales. This yeast can reproduce complex, flavorful Scottish style ales. This yeast can be an everyday strain, similar to WLP001. Hop character is not muted with this strain, as it is with WLP002.','',0,10,'false',-1,-1,0,0,'');
INSERT INTO "yeast" (id,name,ytype,form,amount,amount_is_weight,laboratory,product_id,min_temperature,max_temperature,flocculation,attenuation,notes,best_for,times_cultured,max_reuse,add_to_secondary,display_unit,display_scale,deleted,display,folder) VALUES(147,'WLP001 - California Ale Yeast','Ale','Liquid',0.035,'false','White Labs','001',20.0,23.0,'Medium',75.0,'This yeast is famous for its clean flavors, balance and ability to be used in almost any style ale. It accentuates the hop flavors and is extremely versatile.','',0,10,'false',-1,-1,0,0,'');
INSERT INTO "yeast" (id,name,ytype,form,amount,amount_is_weight,laboratory,product_id,min_temperature,max_temperature,flocculation,attenuation,notes,best_for,times_cultured,max_reuse,add_to_secondary,display_unit,display_scale,deleted,display,folder) VALUES(148,'WLP013 - London Ale Yeast','Ale','Liquid',0.035,'false','White Labs','013',19.0,22.0,'Medium',71.0,'Dry, malty ale yeast. Provides a complex, oakey ester character to your beer. Hop bitterness comes through well. This yeast is well suited for classic British pale ales, bitters, and stouts. Does not flocculate as much as WLP002 and WLP005.','',0,10,'false',-1,-1,0,0,'');
INSERT INTO "yeast" (id,name,ytype,form,amount,amount_is_weight,laboratory,product_id,min_temperature,max_temperature,flocculation,attenuation,notes,best_for,times_cultured,max_reuse,add_to_secondary,display_unit,display_scale,deleted,display,folder) VALUES(149,'WLP001 - California Ale Yeast','Ale','Liquid',0.035,'false','White Labs','001',20.0,23.0,'Medium',75.0,'This yeast is famous for its clean flavors, balance and ability to be used in almost any style ale. It accentuates the hop flavors and is extremely versatile.','',0,10,'false',-1,-1,0,0,'');
INSERT INTO "yeast" (id,name,ytype,form,amount,amount_is_weight,laboratory,product_id,min_temperature,max_temperature,flocculation,attenuation,notes,best_for,times_cultured,max_reuse,add_to_secondary,display_unit,display_scale,deleted,display,folder) VALUES(150,'WLP002 - English Ale Yeast','Ale','Liquid',0.035,'false','White Labs','002',18.0,20.0,'Very High',66.0,'A classic ESB strain from one of England''s largest independent breweries. This yeast is best suited for English style ales including milds, bitters, porters, and English style stouts. This yeast will leave a beer very clear, and will leave some residual sweetness.','',0,10,'false',-1,-1,0,0,'');
INSERT INTO "yeast" (id,name,ytype,form,amount,amount_is_weight,laboratory,product_id,min_temperature,max_temperature,flocculation,attenuation,notes,best_for,times_cultured,max_reuse,add_to_secondary,display_unit,display_scale,deleted,display,folder) VALUES(151,'WLP001 - California Ale Yeast','Ale','Liquid',0.035,'false','White Labs','001',20.0,23.0,'Medium',75.0,'This yeast is famous for its clean flavors, balance and ability to be used in almost any style ale. It accentuates the hop flavors and is extremely versatile.','',0,10,'false',-1,-1,0,0,'');
INSERT INTO "yeast" (id,name,ytype,form,amount,amount_is_weight,laboratory,product_id,min_temperature,max_temperature,flocculation,attenuation,notes,best_for,times_cultured,max_reuse,add_to_secondary,display_unit,display_scale,deleted,display,folder) VALUES(152,'WLP300 - Hefeweizen Ale Yeast','Wheat','Liquid',0.035,'false','White Labs','300',20.0,22.0,'Low',74.0,'This famous German yeast is a strain used in the production of traditional, authentic wheat beers. It produces the banana and clove nose traditionally associated with German wheat beers and leaves the desired cloudy look of traditional German wheat beers.','',0,10,'false',-1,-1,0,0,'');
INSERT INTO "yeast" (id,name,ytype,form,amount,amount_is_weight,laboratory,product_id,min_temperature,max_temperature,flocculation,attenuation,notes,best_for,times_cultured,max_reuse,add_to_secondary,display_unit,display_scale,deleted,display,folder) VALUES(153,'WLP565 - Belgian Saison I Yeast','Ale','Liquid',0.035,'false','White Labs','565',20.0,24.0,'Medium',70.0,'Classic Saison yeast from Wallonia. It produces earthy, peppery, and spicy notes. Slightly sweet. With high gravity Saisons, brewers may wish to dry the beer with an alternate yeast added after 75% fermentation.','',0,10,'false',-1,-1,0,0,'');
INSERT INTO "yeast" (id,name,ytype,form,amount,amount_is_weight,laboratory,product_id,min_temperature,max_temperature,flocculation,attenuation,notes,best_for,times_cultured,max_reuse,add_to_secondary,display_unit,display_scale,deleted,display,folder) VALUES(154,'WLP630 - Berliner Weisse Blend','Ale','Liquid',0.0350002722816,'false','White Labs','630',20.0,22.0,'Medium',75.0,'A blend of traditional German Weizen yeast and Lactobacillus to create a subtle, tart, drinkable beer. Can take several months to develop tart character. Perfect for traditional Berliner Weisse.','',0,10,'false',-1,-1,0,0,'');
INSERT INTO "yeast" (id,name,ytype,form,amount,amount_is_weight,laboratory,product_id,min_temperature,max_temperature,flocculation,attenuation,notes,best_for,times_cultured,max_reuse,add_to_secondary,display_unit,display_scale,deleted,display,folder) VALUES(155,'WLP500 - Trappist Ale Yeast','Ale','Liquid',0.035,'false','White Labs','500',18.0,22.0,'Medium',77.0,'From one of the few remaining Trappist breweries remaining in the world, this yeast produces the distinctive fruitiness and plum characteristics. Excellent yeast for high gravity beers, Belgian ales, dubbels and trippels.','',0,10,'false',-1,-1,0,0,'');
INSERT INTO "yeast" (id,name,ytype,form,amount,amount_is_weight,laboratory,product_id,min_temperature,max_temperature,flocculation,attenuation,notes,best_for,times_cultured,max_reuse,add_to_secondary,display_unit,display_scale,deleted,display,folder) VALUES(156,'WLP001 - California Ale Yeast','Ale','Liquid',0.035,'false','White Labs','001',20.0,23.0,'Medium',75.0,'This yeast is famous for its clean flavors, balance and ability to be used in almost any style ale. It accentuates the hop flavors and is extremely versatile.','',0,10,'false',-1,-1,0,0,'');
INSERT INTO "water" (id,name,amount,calcium,bicarbonate,sulfate,chloride,sodium,magnesium,ph,notes,deleted,display,folder) VALUES(1,'Burton on Trent, UK',20.0,295.0,300.0,725.0,25.0,55.0,45.0,8.0,'
Use for distinctive pale ales strongly hopped.  Very hard water accentuates the hops flavor. Example: Bass Ale
',0,1,'');
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INSERT INTO "bt_equipment" (id,equipment_id) VALUES(4,4);
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INSERT INTO "bt_fermentable" (id,fermentable_id) VALUES(37,37);
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INSERT INTO "bt_fermentable" (id,fermentable_id) VALUES(39,39);
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INSERT INTO "bt_fermentable" (id,fermentable_id) VALUES(154,154);
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INSERT INTO "bt_fermentable" (id,fermentable_id) VALUES(157,157);
INSERT INTO "bt_fermentable" (id,fermentable_id) VALUES(158,158);
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INSERT INTO "bt_fermentable" (id,fermentable_id) VALUES(166,166);
INSERT INTO "bt_fermentable" (id,fermentable_id) VALUES(167,167);
INSERT INTO "bt_fermentable" (id,fermentable_id) VALUES(168,168);
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INSERT INTO "bt_fermentable" (id,fermentable_id) VALUES(219,346);
INSERT INTO "bt_fermentable" (id,fermentable_id) VALUES(220,347);
INSERT INTO "bt_hop" (id,hop_id) VALUES(1,1);
INSERT INTO "bt_hop" (id,hop_id) VALUES(2,2);
INSERT INTO "bt_hop" (id,hop_id) VALUES(3,3);
INSERT INTO "bt_hop" (id,hop_id) VALUES(4,4);
INSERT INTO "bt_hop" (id,hop_id) VALUES(5,5);
INSERT INTO "bt_hop" (id,hop_id) VALUES(6,6);
INSERT INTO "bt_hop" (id,hop_id) VALUES(7,7);
INSERT INTO "bt_hop" (id,hop_id) VALUES(8,8);
INSERT INTO "bt_hop" (id,hop_id) VALUES(9,9);
INSERT INTO "bt_hop" (id,hop_id) VALUES(10,10);
INSERT INTO "bt_hop" (id,hop_id) VALUES(11,11);
INSERT INTO "bt_hop" (id,hop_id) VALUES(12,12);
INSERT INTO "bt_hop" (id,hop_id) VALUES(13,13);
INSERT INTO "bt_hop" (id,hop_id) VALUES(14,14);
INSERT INTO "bt_hop" (id,hop_id) VALUES(15,15);
INSERT INTO "bt_hop" (id,hop_id) VALUES(16,16);
INSERT INTO "bt_hop" (id,hop_id) VALUES(17,17);
INSERT INTO "bt_hop" (id,hop_id) VALUES(18,18);
INSERT INTO "bt_hop" (id,hop_id) VALUES(19,19);
INSERT INTO "bt_hop" (id,hop_id) VALUES(20,20);
INSERT INTO "bt_hop" (id,hop_id) VALUES(21,21);
INSERT INTO "bt_hop" (id,hop_id) VALUES(22,22);
INSERT INTO "bt_hop" (id,hop_id) VALUES(23,23);
INSERT INTO "bt_hop" (id,hop_id) VALUES(24,24);
INSERT INTO "bt_hop" (id,hop_id) VALUES(25,25);
INSERT INTO "bt_hop" (id,hop_id) VALUES(26,26);
INSERT INTO "bt_hop" (id,hop_id) VALUES(27,27);
INSERT INTO "bt_hop" (id,hop_id) VALUES(28,28);
INSERT INTO "bt_hop" (id,hop_id) VALUES(29,29);
INSERT INTO "bt_hop" (id,hop_id) VALUES(30,30);
INSERT INTO "bt_hop" (id,hop_id) VALUES(31,31);
INSERT INTO "bt_hop" (id,hop_id) VALUES(32,32);
INSERT INTO "bt_hop" (id,hop_id) VALUES(33,33);
INSERT INTO "bt_hop" (id,hop_id) VALUES(34,34);
INSERT INTO "bt_hop" (id,hop_id) VALUES(35,35);
INSERT INTO "bt_hop" (id,hop_id) VALUES(36,36);
INSERT INTO "bt_hop" (id,hop_id) VALUES(37,37);
INSERT INTO "bt_hop" (id,hop_id) VALUES(38,38);
INSERT INTO "bt_hop" (id,hop_id) VALUES(39,39);
INSERT INTO "bt_hop" (id,hop_id) VALUES(40,40);
INSERT INTO "bt_hop" (id,hop_id) VALUES(41,41);
INSERT INTO "bt_hop" (id,hop_id) VALUES(42,42);
INSERT INTO "bt_hop" (id,hop_id) VALUES(43,43);
INSERT INTO "bt_hop" (id,hop_id) VALUES(44,44);
INSERT INTO "bt_hop" (id,hop_id) VALUES(45,45);
INSERT INTO "bt_hop" (id,hop_id) VALUES(46,46);
INSERT INTO "bt_hop" (id,hop_id) VALUES(47,47);
INSERT INTO "bt_hop" (id,hop_id) VALUES(48,48);
INSERT INTO "bt_hop" (id,hop_id) VALUES(49,49);
INSERT INTO "bt_hop" (id,hop_id) VALUES(50,50);
INSERT INTO "bt_hop" (id,hop_id) VALUES(51,51);
INSERT INTO "bt_hop" (id,hop_id) VALUES(52,52);
INSERT INTO "bt_hop" (id,hop_id) VALUES(53,53);
INSERT INTO "bt_hop" (id,hop_id) VALUES(54,54);
INSERT INTO "bt_hop" (id,hop_id) VALUES(55,55);
INSERT INTO "bt_hop" (id,hop_id) VALUES(56,56);
INSERT INTO "bt_hop" (id,hop_id) VALUES(57,57);
INSERT INTO "bt_hop" (id,hop_id) VALUES(58,58);
INSERT INTO "bt_hop" (id,hop_id) VALUES(59,59);
INSERT INTO "bt_hop" (id,hop_id) VALUES(60,60);
INSERT INTO "bt_hop" (id,hop_id) VALUES(61,61);
INSERT INTO "bt_hop" (id,hop_id) VALUES(62,62);
INSERT INTO "bt_misc" (id,misc_id) VALUES(1,1);
INSERT INTO "bt_misc" (id,misc_id) VALUES(2,2);
INSERT INTO "bt_misc" (id,misc_id) VALUES(3,3);
INSERT INTO "bt_misc" (id,misc_id) VALUES(4,4);
INSERT INTO "bt_misc" (id,misc_id) VALUES(5,5);
INSERT INTO "bt_misc" (id,misc_id) VALUES(6,6);
INSERT INTO "bt_misc" (id,misc_id) VALUES(7,7);
INSERT INTO "bt_misc" (id,misc_id) VALUES(8,8);
INSERT INTO "bt_misc" (id,misc_id) VALUES(9,9);
INSERT INTO "bt_misc" (id,misc_id) VALUES(10,10);
INSERT INTO "bt_misc" (id,misc_id) VALUES(11,11);
INSERT INTO "bt_misc" (id,misc_id) VALUES(12,12);
INSERT INTO "bt_misc" (id,misc_id) VALUES(13,13);
INSERT INTO "bt_misc" (id,misc_id) VALUES(14,14);
INSERT INTO "bt_misc" (id,misc_id) VALUES(15,15);
INSERT INTO "bt_misc" (id,misc_id) VALUES(16,16);
INSERT INTO "bt_misc" (id,misc_id) VALUES(17,17);
INSERT INTO "bt_misc" (id,misc_id) VALUES(18,18);
INSERT INTO "bt_misc" (id,misc_id) VALUES(19,19);
INSERT INTO "bt_misc" (id,misc_id) VALUES(20,20);
INSERT INTO "bt_misc" (id,misc_id) VALUES(21,21);
INSERT INTO "bt_misc" (id,misc_id) VALUES(22,22);
INSERT INTO "bt_misc" (id,misc_id) VALUES(23,23);
INSERT INTO "bt_misc" (id,misc_id) VALUES(24,24);
INSERT INTO "bt_misc" (id,misc_id) VALUES(25,25);
INSERT INTO "bt_misc" (id,misc_id) VALUES(26,26);
INSERT INTO "bt_misc" (id,misc_id) VALUES(27,27);
INSERT INTO "bt_misc" (id,misc_id) VALUES(28,28);
INSERT INTO "bt_misc" (id,misc_id) VALUES(29,29);
INSERT INTO "bt_misc" (id,misc_id) VALUES(30,30);
INSERT INTO "bt_misc" (id,misc_id) VALUES(31,31);
INSERT INTO "bt_misc" (id,misc_id) VALUES(32,32);
INSERT INTO "bt_misc" (id,misc_id) VALUES(33,33);
INSERT INTO "bt_misc" (id,misc_id) VALUES(34,34);
INSERT INTO "bt_misc" (id,misc_id) VALUES(35,35);
INSERT INTO "bt_misc" (id,misc_id) VALUES(36,36);
INSERT INTO "bt_misc" (id,misc_id) VALUES(37,37);
INSERT INTO "bt_misc" (id,misc_id) VALUES(38,38);
INSERT INTO "bt_misc" (id,misc_id) VALUES(39,39);
INSERT INTO "bt_misc" (id,misc_id) VALUES(40,40);
INSERT INTO "bt_misc" (id,misc_id) VALUES(41,41);
INSERT INTO "bt_misc" (id,misc_id) VALUES(42,42);
INSERT INTO "bt_misc" (id,misc_id) VALUES(43,43);
INSERT INTO "bt_misc" (id,misc_id) VALUES(44,44);
INSERT INTO "bt_misc" (id,misc_id) VALUES(45,45);
INSERT INTO "bt_misc" (id,misc_id) VALUES(46,46);
INSERT INTO "bt_misc" (id,misc_id) VALUES(47,47);
INSERT INTO "bt_misc" (id,misc_id) VALUES(48,48);
INSERT INTO "bt_misc" (id,misc_id) VALUES(49,49);
INSERT INTO "bt_misc" (id,misc_id) VALUES(50,50);
INSERT INTO "bt_misc" (id,misc_id) VALUES(51,51);
INSERT INTO "bt_misc" (id,misc_id) VALUES(52,52);
INSERT INTO "bt_misc" (id,misc_id) VALUES(53,53);
INSERT INTO "bt_misc" (id,misc_id) VALUES(54,54);
INSERT INTO "bt_misc" (id,misc_id) VALUES(55,55);
INSERT INTO "bt_misc" (id,misc_id) VALUES(56,56);
INSERT INTO "bt_misc" (id,misc_id) VALUES(57,57);
INSERT INTO "bt_misc" (id,misc_id) VALUES(58,58);
INSERT INTO "bt_misc" (id,misc_id) VALUES(59,59);
INSERT INTO "bt_misc" (id,misc_id) VALUES(60,60);
INSERT INTO "bt_misc" (id,misc_id) VALUES(61,61);
INSERT INTO "bt_misc" (id,misc_id) VALUES(62,62);
INSERT INTO "bt_misc" (id,misc_id) VALUES(63,63);
INSERT INTO "bt_misc" (id,misc_id) VALUES(64,64);
INSERT INTO "bt_misc" (id,misc_id) VALUES(65,65);
INSERT INTO "bt_misc" (id,misc_id) VALUES(66,66);
INSERT INTO "bt_misc" (id,misc_id) VALUES(67,67);
INSERT INTO "bt_misc" (id,misc_id) VALUES(68,68);
INSERT INTO "bt_misc" (id,misc_id) VALUES(69,69);
INSERT INTO "bt_misc" (id,misc_id) VALUES(70,70);
INSERT INTO "bt_misc" (id,misc_id) VALUES(71,71);
INSERT INTO "bt_misc" (id,misc_id) VALUES(72,72);
INSERT INTO "bt_misc" (id,misc_id) VALUES(73,73);
INSERT INTO "bt_misc" (id,misc_id) VALUES(74,74);
INSERT INTO "bt_misc" (id,misc_id) VALUES(75,75);
INSERT INTO "bt_misc" (id,misc_id) VALUES(76,76);
INSERT INTO "bt_misc" (id,misc_id) VALUES(77,77);
INSERT INTO "bt_misc" (id,misc_id) VALUES(78,78);
INSERT INTO "bt_misc" (id,misc_id) VALUES(79,79);
INSERT INTO "bt_misc" (id,misc_id) VALUES(80,80);
INSERT INTO "bt_misc" (id,misc_id) VALUES(81,81);
INSERT INTO "bt_misc" (id,misc_id) VALUES(82,82);
INSERT INTO "bt_misc" (id,misc_id) VALUES(83,83);
INSERT INTO "bt_misc" (id,misc_id) VALUES(84,84);
INSERT INTO "bt_misc" (id,misc_id) VALUES(85,85);
INSERT INTO "bt_misc" (id,misc_id) VALUES(86,86);
INSERT INTO "bt_misc" (id,misc_id) VALUES(87,87);
INSERT INTO "bt_misc" (id,misc_id) VALUES(88,88);
INSERT INTO "bt_misc" (id,misc_id) VALUES(89,89);
INSERT INTO "bt_misc" (id,misc_id) VALUES(90,90);
INSERT INTO "bt_misc" (id,misc_id) VALUES(91,91);
INSERT INTO "bt_style" (id,style_id) VALUES(1,1);
INSERT INTO "bt_style" (id,style_id) VALUES(2,2);
INSERT INTO "bt_style" (id,style_id) VALUES(3,3);
INSERT INTO "bt_style" (id,style_id) VALUES(4,4);
INSERT INTO "bt_style" (id,style_id) VALUES(5,5);
INSERT INTO "bt_style" (id,style_id) VALUES(6,6);
INSERT INTO "bt_style" (id,style_id) VALUES(7,7);
INSERT INTO "bt_style" (id,style_id) VALUES(8,8);
INSERT INTO "bt_style" (id,style_id) VALUES(9,9);
INSERT INTO "bt_style" (id,style_id) VALUES(10,10);
INSERT INTO "bt_style" (id,style_id) VALUES(11,11);
INSERT INTO "bt_style" (id,style_id) VALUES(12,12);
INSERT INTO "bt_style" (id,style_id) VALUES(13,13);
INSERT INTO "bt_style" (id,style_id) VALUES(14,14);
INSERT INTO "bt_style" (id,style_id) VALUES(15,15);
INSERT INTO "bt_style" (id,style_id) VALUES(16,16);
INSERT INTO "bt_style" (id,style_id) VALUES(17,17);
INSERT INTO "bt_style" (id,style_id) VALUES(18,18);
INSERT INTO "bt_style" (id,style_id) VALUES(19,19);
INSERT INTO "bt_style" (id,style_id) VALUES(20,20);
INSERT INTO "bt_style" (id,style_id) VALUES(21,21);
INSERT INTO "bt_style" (id,style_id) VALUES(22,22);
INSERT INTO "bt_style" (id,style_id) VALUES(23,23);
INSERT INTO "bt_style" (id,style_id) VALUES(24,24);
INSERT INTO "bt_style" (id,style_id) VALUES(25,25);
INSERT INTO "bt_style" (id,style_id) VALUES(26,26);
INSERT INTO "bt_style" (id,style_id) VALUES(27,27);
INSERT INTO "bt_style" (id,style_id) VALUES(28,28);
INSERT INTO "bt_style" (id,style_id) VALUES(29,29);
INSERT INTO "bt_style" (id,style_id) VALUES(30,30);
INSERT INTO "bt_style" (id,style_id) VALUES(31,31);
INSERT INTO "bt_style" (id,style_id) VALUES(32,32);
INSERT INTO "bt_style" (id,style_id) VALUES(33,33);
INSERT INTO "bt_style" (id,style_id) VALUES(34,34);
INSERT INTO "bt_style" (id,style_id) VALUES(35,35);
INSERT INTO "bt_style" (id,style_id) VALUES(36,36);
INSERT INTO "bt_style" (id,style_id) VALUES(37,37);
INSERT INTO "bt_style" (id,style_id) VALUES(38,38);
INSERT INTO "bt_style" (id,style_id) VALUES(39,39);
INSERT INTO "bt_style" (id,style_id) VALUES(40,40);
INSERT INTO "bt_style" (id,style_id) VALUES(41,41);
INSERT INTO "bt_style" (id,style_id) VALUES(42,42);
INSERT INTO "bt_style" (id,style_id) VALUES(43,43);
INSERT INTO "bt_style" (id,style_id) VALUES(44,44);
INSERT INTO "bt_style" (id,style_id) VALUES(45,45);
INSERT INTO "bt_style" (id,style_id) VALUES(46,46);
INSERT INTO "bt_style" (id,style_id) VALUES(47,47);
INSERT INTO "bt_style" (id,style_id) VALUES(48,48);
INSERT INTO "bt_style" (id,style_id) VALUES(49,49);
INSERT INTO "bt_style" (id,style_id) VALUES(50,50);
INSERT INTO "bt_style" (id,style_id) VALUES(51,51);
INSERT INTO "bt_style" (id,style_id) VALUES(52,52);
INSERT INTO "bt_style" (id,style_id) VALUES(53,53);
INSERT INTO "bt_style" (id,style_id) VALUES(54,54);
INSERT INTO "bt_style" (id,style_id) VALUES(55,55);
INSERT INTO "bt_style" (id,style_id) VALUES(56,56);
INSERT INTO "bt_style" (id,style_id) VALUES(57,57);
INSERT INTO "bt_style" (id,style_id) VALUES(58,58);
INSERT INTO "bt_style" (id,style_id) VALUES(59,59);
INSERT INTO "bt_style" (id,style_id) VALUES(60,60);
INSERT INTO "bt_style" (id,style_id) VALUES(61,61);
INSERT INTO "bt_style" (id,style_id) VALUES(62,62);
INSERT INTO "bt_style" (id,style_id) VALUES(63,63);
INSERT INTO "bt_style" (id,style_id) VALUES(64,64);
INSERT INTO "bt_style" (id,style_id) VALUES(65,65);
INSERT INTO "bt_style" (id,style_id) VALUES(66,66);
INSERT INTO "bt_style" (id,style_id) VALUES(67,67);
INSERT INTO "bt_style" (id,style_id) VALUES(68,68);
INSERT INTO "bt_style" (id,style_id) VALUES(69,69);
INSERT INTO "bt_style" (id,style_id) VALUES(70,70);
INSERT INTO "bt_style" (id,style_id) VALUES(71,71);
INSERT INTO "bt_style" (id,style_id) VALUES(72,72);
INSERT INTO "bt_style" (id,style_id) VALUES(73,73);
INSERT INTO "bt_style" (id,style_id) VALUES(74,74);
INSERT INTO "bt_style" (id,style_id) VALUES(75,75);
INSERT INTO "bt_style" (id,style_id) VALUES(76,76);
INSERT INTO "bt_style" (id,style_id) VALUES(77,77);
INSERT INTO "bt_style" (id,style_id) VALUES(78,78);
INSERT INTO "bt_style" (id,style_id) VALUES(79,79);
INSERT INTO "bt_style" (id,style_id) VALUES(80,80);
INSERT INTO "bt_style" (id,style_id) VALUES(81,81);
INSERT INTO "bt_style" (id,style_id) VALUES(82,82);
INSERT INTO "bt_style" (id,style_id) VALUES(83,83);
INSERT INTO "bt_style" (id,style_id) VALUES(84,84);
INSERT INTO "bt_style" (id,style_id) VALUES(85,85);
INSERT INTO "bt_style" (id,style_id) VALUES(86,86);
INSERT INTO "bt_style" (id,style_id) VALUES(87,87);
INSERT INTO "bt_style" (id,style_id) VALUES(88,88);
INSERT INTO "bt_style" (id,style_id) VALUES(89,89);
INSERT INTO "bt_style" (id,style_id) VALUES(90,90);
INSERT INTO "bt_style" (id,style_id) VALUES(91,91);
INSERT INTO "bt_style" (id,style_id) VALUES(92,92);
INSERT INTO "bt_style" (id,style_id) VALUES(93,93);
INSERT INTO "bt_style" (id,style_id) VALUES(94,94);
INSERT INTO "bt_style" (id,style_id) VALUES(95,95);
INSERT INTO "bt_style" (id,style_id) VALUES(96,96);
INSERT INTO "bt_style" (id,style_id) VALUES(97,97);
INSERT INTO "bt_style" (id,style_id) VALUES(98,98);
INSERT INTO "bt_yeast" (id,yeast_id) VALUES(1,1);
INSERT INTO "bt_yeast" (id,yeast_id) VALUES(2,2);
INSERT INTO "bt_yeast" (id,yeast_id) VALUES(3,3);
INSERT INTO "bt_yeast" (id,yeast_id) VALUES(4,4);
INSERT INTO "bt_yeast" (id,yeast_id) VALUES(5,5);
INSERT INTO "bt_yeast" (id,yeast_id) VALUES(6,6);
INSERT INTO "bt_yeast" (id,yeast_id) VALUES(7,7);
INSERT INTO "bt_yeast" (id,yeast_id) VALUES(8,8);
INSERT INTO "bt_yeast" (id,yeast_id) VALUES(9,9);
INSERT INTO "bt_yeast" (id,yeast_id) VALUES(10,10);
INSERT INTO "bt_yeast" (id,yeast_id) VALUES(11,11);
INSERT INTO "bt_yeast" (id,yeast_id) VALUES(12,12);
INSERT INTO "bt_yeast" (id,yeast_id) VALUES(13,13);
INSERT INTO "bt_yeast" (id,yeast_id) VALUES(14,14);
INSERT INTO "bt_yeast" (id,yeast_id) VALUES(15,15);
INSERT INTO "bt_yeast" (id,yeast_id) VALUES(16,16);
INSERT INTO "bt_yeast" (id,yeast_id) VALUES(17,17);
INSERT INTO "bt_yeast" (id,yeast_id) VALUES(18,18);
INSERT INTO "bt_yeast" (id,yeast_id) VALUES(19,19);
INSERT INTO "bt_yeast" (id,yeast_id) VALUES(20,20);
INSERT INTO "bt_yeast" (id,yeast_id) VALUES(21,21);
INSERT INTO "bt_yeast" (id,yeast_id) VALUES(22,22);
INSERT INTO "bt_yeast" (id,yeast_id) VALUES(23,23);
INSERT INTO "bt_yeast" (id,yeast_id) VALUES(24,24);
INSERT INTO "bt_yeast" (id,yeast_id) VALUES(25,25);
INSERT INTO "bt_yeast" (id,yeast_id) VALUES(26,26);
INSERT INTO "bt_yeast" (id,yeast_id) VALUES(27,27);
INSERT INTO "bt_yeast" (id,yeast_id) VALUES(28,28);
INSERT INTO "bt_yeast" (id,yeast_id) VALUES(29,29);
INSERT INTO "bt_yeast" (id,yeast_id) VALUES(30,30);
INSERT INTO "bt_yeast" (id,yeast_id) VALUES(31,31);
INSERT INTO "bt_yeast" (id,yeast_id) VALUES(32,32);
INSERT INTO "bt_yeast" (id,yeast_id) VALUES(33,33);
INSERT INTO "bt_yeast" (id,yeast_id) VALUES(34,34);
INSERT INTO "bt_yeast" (id,yeast_id) VALUES(35,35);
INSERT INTO "bt_yeast" (id,yeast_id) VALUES(36,36);
INSERT INTO "bt_yeast" (id,yeast_id) VALUES(37,37);
INSERT INTO "bt_yeast" (id,yeast_id) VALUES(38,38);
INSERT INTO "bt_yeast" (id,yeast_id) VALUES(39,39);
INSERT INTO "bt_yeast" (id,yeast_id) VALUES(40,40);
INSERT INTO "bt_yeast" (id,yeast_id) VALUES(41,41);
INSERT INTO "bt_yeast" (id,yeast_id) VALUES(42,42);
INSERT INTO "bt_yeast" (id,yeast_id) VALUES(43,43);
INSERT INTO "bt_yeast" (id,yeast_id) VALUES(44,44);
INSERT INTO "bt_yeast" (id,yeast_id) VALUES(45,45);
INSERT INTO "bt_yeast" (id,yeast_id) VALUES(46,46);
INSERT INTO "bt_yeast" (id,yeast_id) VALUES(47,47);
INSERT INTO "bt_yeast" (id,yeast_id) VALUES(48,48);
INSERT INTO "bt_yeast" (id,yeast_id) VALUES(49,49);
INSERT INTO "bt_yeast" (id,yeast_id) VALUES(50,50);
INSERT INTO "bt_yeast" (id,yeast_id) VALUES(51,51);
INSERT INTO "bt_yeast" (id,yeast_id) VALUES(52,52);
INSERT INTO "bt_yeast" (id,yeast_id) VALUES(53,53);
INSERT INTO "bt_yeast" (id,yeast_id) VALUES(54,54);
INSERT INTO "bt_yeast" (id,yeast_id) VALUES(55,55);
INSERT INTO "bt_yeast" (id,yeast_id) VALUES(56,56);
INSERT INTO "bt_yeast" (id,yeast_id) VALUES(57,57);
INSERT INTO "bt_yeast" (id,yeast_id) VALUES(58,58);
INSERT INTO "bt_yeast" (id,yeast_id) VALUES(59,59);
INSERT INTO "bt_yeast" (id,yeast_id) VALUES(60,60);
INSERT INTO "bt_yeast" (id,yeast_id) VALUES(61,61);
INSERT INTO "bt_yeast" (id,yeast_id) VALUES(62,62);
INSERT INTO "bt_yeast" (id,yeast_id) VALUES(63,63);
INSERT INTO "bt_yeast" (id,yeast_id) VALUES(64,64);
INSERT INTO "bt_yeast" (id,yeast_id) VALUES(65,65);
INSERT INTO "bt_yeast" (id,yeast_id) VALUES(66,66);
INSERT INTO "bt_yeast" (id,yeast_id) VALUES(67,67);
INSERT INTO "bt_yeast" (id,yeast_id) VALUES(68,68);
INSERT INTO "bt_yeast" (id,yeast_id) VALUES(69,69);
INSERT INTO "bt_yeast" (id,yeast_id) VALUES(70,70);
INSERT INTO "bt_yeast" (id,yeast_id) VALUES(71,71);
INSERT INTO "bt_yeast" (id,yeast_id) VALUES(72,72);
INSERT INTO "bt_yeast" (id,yeast_id) VALUES(73,73);
INSERT INTO "bt_yeast" (id,yeast_id) VALUES(74,74);
INSERT INTO "bt_yeast" (id,yeast_id) VALUES(75,75);
INSERT INTO "bt_yeast" (id,yeast_id) VALUES(76,76);
INSERT INTO "bt_yeast" (id,yeast_id) VALUES(77,77);
INSERT INTO "bt_yeast" (id,yeast_id) VALUES(78,78);
INSERT INTO "bt_yeast" (id,yeast_id) VALUES(79,79);
INSERT INTO "bt_yeast" (id,yeast_id) VALUES(80,80);
INSERT INTO "bt_yeast" (id,yeast_id) VALUES(81,81);
INSERT INTO "bt_yeast" (id,yeast_id) VALUES(82,82);
INSERT INTO "bt_yeast" (id,yeast_id) VALUES(83,83);
INSERT INTO "bt_yeast" (id,yeast_id) VALUES(84,84);
INSERT INTO "bt_yeast" (id,yeast_id) VALUES(85,85);
INSERT INTO "bt_yeast" (id,yeast_id) VALUES(86,86);
INSERT INTO "bt_yeast" (id,yeast_id) VALUES(87,87);
INSERT INTO "bt_yeast" (id,yeast_id) VALUES(88,88);
INSERT INTO "bt_yeast" (id,yeast_id) VALUES(89,89);
INSERT INTO "bt_yeast" (id,yeast_id) VALUES(90,90);
INSERT INTO "bt_yeast" (id,yeast_id) VALUES(91,91);
INSERT INTO "bt_yeast" (id,yeast_id) VALUES(92,92);
INSERT INTO "bt_yeast" (id,yeast_id) VALUES(93,93);
INSERT INTO "bt_yeast" (id,yeast_id) VALUES(94,94);
INSERT INTO "bt_yeast" (id,yeast_id) VALUES(95,95);
INSERT INTO "bt_yeast" (id,yeast_id) VALUES(96,96);
INSERT INTO "bt_yeast" (id,yeast_id) VALUES(97,97);
INSERT INTO "bt_yeast" (id,yeast_id) VALUES(98,98);
INSERT INTO "bt_yeast" (id,yeast_id) VALUES(99,99);
INSERT INTO "bt_yeast" (id,yeast_id) VALUES(100,100);
INSERT INTO "bt_yeast" (id,yeast_id) VALUES(101,101);
INSERT INTO "bt_yeast" (id,yeast_id) VALUES(102,102);
INSERT INTO "bt_yeast" (id,yeast_id) VALUES(103,103);
INSERT INTO "bt_yeast" (id,yeast_id) VALUES(104,104);
INSERT INTO "bt_yeast" (id,yeast_id) VALUES(105,105);
INSERT INTO "bt_yeast" (id,yeast_id) VALUES(106,106);
INSERT INTO "bt_yeast" (id,yeast_id) VALUES(107,107);
INSERT INTO "bt_yeast" (id,yeast_id) VALUES(108,108);
INSERT INTO "bt_yeast" (id,yeast_id) VALUES(109,109);
INSERT INTO "bt_yeast" (id,yeast_id) VALUES(110,110);
INSERT INTO "bt_yeast" (id,yeast_id) VALUES(111,111);
INSERT INTO "bt_yeast" (id,yeast_id) VALUES(112,112);
INSERT INTO "bt_yeast" (id,yeast_id) VALUES(113,113);
INSERT INTO "bt_yeast" (id,yeast_id) VALUES(114,114);
INSERT INTO "bt_yeast" (id,yeast_id) VALUES(115,115);
INSERT INTO "bt_yeast" (id,yeast_id) VALUES(116,116);
INSERT INTO "bt_yeast" (id,yeast_id) VALUES(117,117);
INSERT INTO "bt_yeast" (id,yeast_id) VALUES(118,127);
INSERT INTO "bt_yeast" (id,yeast_id) VALUES(119,131);
INSERT INTO "bt_yeast" (id,yeast_id) VALUES(120,133);
INSERT INTO "bt_yeast" (id,yeast_id) VALUES(121,134);
INSERT INTO "bt_yeast" (id,yeast_id) VALUES(122,135);
INSERT INTO "bt_yeast" (id,yeast_id) VALUES(123,136);
INSERT INTO "bt_yeast" (id,yeast_id) VALUES(124,137);
INSERT INTO "bt_yeast" (id,yeast_id) VALUES(125,138);
INSERT INTO "bt_yeast" (id,yeast_id) VALUES(126,139);
INSERT INTO "bt_water" (id,water_id) VALUES(1,1);
INSERT INTO "mash" (id,name,grain_temp,notes,tun_temp,sparge_temp,ph,tun_weight,tun_specific_heat,equip_adjust,deleted,display,folder) VALUES(1,'Single Step',20.0,'',20.0,74.0,7.0,4.08233133,0.3,'true',0,0,'');
INSERT INTO "mash" (id,name,grain_temp,notes,tun_temp,sparge_temp,ph,tun_weight,tun_specific_heat,equip_adjust,deleted,display,folder) VALUES(2,'Single Step',20.0,'',20.0,74.0,7.0,4.08233133,0.3,'true',0,1,'');
INSERT INTO "mash" (id,name,grain_temp,notes,tun_temp,sparge_temp,ph,tun_weight,tun_specific_heat,equip_adjust,deleted,display,folder) VALUES(3,'',20.0,'',20.0,74.0,7.0,4.08233133,0.3,'true',0,0,'');
INSERT INTO "mash" (id,name,grain_temp,notes,tun_temp,sparge_temp,ph,tun_weight,tun_specific_heat,equip_adjust,deleted,display,folder) VALUES(4,'',20.0,'',20.0,74.0,7.0,4.08233133,0.3,'true',0,0,'');
INSERT INTO "mash" (id,name,grain_temp,notes,tun_temp,sparge_temp,ph,tun_weight,tun_specific_heat,equip_adjust,deleted,display,folder) VALUES(5,'',20.0,'',20.0,74.0,7.0,4.08233133,0.3,'true',0,0,'');
INSERT INTO "mash" (id,name,grain_temp,notes,tun_temp,sparge_temp,ph,tun_weight,tun_specific_heat,equip_adjust,deleted,display,folder) VALUES(6,'',20.0,'',20.0,74.0,7.0,4.08233133,0.3,1,0,0,'');
INSERT INTO "mash" (id,name,grain_temp,notes,tun_temp,sparge_temp,ph,tun_weight,tun_specific_heat,equip_adjust,deleted,display,folder) VALUES(7,'',20.0,'',20.0,74.0,7.0,4.08233133,0.3,1,0,0,'');
INSERT INTO "mash" (id,name,grain_temp,notes,tun_temp,sparge_temp,ph,tun_weight,tun_specific_heat,equip_adjust,deleted,display,folder) VALUES(8,'',20.0,'',20.0,74.0,7.0,4.08233133,0.3,1,0,0,'');
INSERT INTO "mash" (id,name,grain_temp,notes,tun_temp,sparge_temp,ph,tun_weight,tun_specific_heat,equip_adjust,deleted,display,folder) VALUES(9,'',20.0,'',20.0,74.0,7.0,4.08233133,0.3,1,0,0,'');
INSERT INTO "mash" (id,name,grain_temp,notes,tun_temp,sparge_temp,ph,tun_weight,tun_specific_heat,equip_adjust,deleted,display,folder) VALUES(10,'',20.0,'',20.0,74.0,7.0,4.08233133,0.3,1,0,0,'');
INSERT INTO "mash" (id,name,grain_temp,notes,tun_temp,sparge_temp,ph,tun_weight,tun_specific_heat,equip_adjust,deleted,display,folder) VALUES(11,'',20.0,'',20.0,74.0,7.0,4.08233133,0.3,1,0,0,'');
INSERT INTO "mash" (id,name,grain_temp,notes,tun_temp,sparge_temp,ph,tun_weight,tun_specific_heat,equip_adjust,deleted,display,folder) VALUES(12,'',20.0,'',20.0,74.0,7.0,4.08233133,0.3,1,0,0,'');
INSERT INTO "mash" (id,name,grain_temp,notes,tun_temp,sparge_temp,ph,tun_weight,tun_specific_heat,equip_adjust,deleted,display,folder) VALUES(13,'',20.0,'',20.0,74.0,7.0,4.08233133,0.3,1,0,0,'');
INSERT INTO "mash" (id,name,grain_temp,notes,tun_temp,sparge_temp,ph,tun_weight,tun_specific_heat,equip_adjust,deleted,display,folder) VALUES(14,'',20.0,'',20.0,74.0,7.0,4.08233133,0.3,1,0,0,'');
INSERT INTO "mash" (id,name,grain_temp,notes,tun_temp,sparge_temp,ph,tun_weight,tun_specific_heat,equip_adjust,deleted,display,folder) VALUES(15,'',20.0,'',20.0,74.0,7.0,4.08233133,0.3,1,0,0,'');
INSERT INTO "mash" (id,name,grain_temp,notes,tun_temp,sparge_temp,ph,tun_weight,tun_specific_heat,equip_adjust,deleted,display,folder) VALUES(16,'',20.0,'',20.0,74.0,7.0,0.0,0.0,1,0,0,'');
INSERT INTO "mash" (id,name,grain_temp,notes,tun_temp,sparge_temp,ph,tun_weight,tun_specific_heat,equip_adjust,deleted,display,folder) VALUES(17,'',20.0,'',20.0,74.0,7.0,0.0,0.0,1,0,0,'');
INSERT INTO "mash" (id,name,grain_temp,notes,tun_temp,sparge_temp,ph,tun_weight,tun_specific_heat,equip_adjust,deleted,display,folder) VALUES(18,'',20.0,'',20.0,74.0,7.0,0.0,0.0,1,0,0,'');
INSERT INTO "mash" (id,name,grain_temp,notes,tun_temp,sparge_temp,ph,tun_weight,tun_specific_heat,equip_adjust,deleted,display,folder) VALUES(19,'',20.0,'',20.0,74.0,7.0,0.0,0.0,1,0,0,'');
INSERT INTO "mash" (id,name,grain_temp,notes,tun_temp,sparge_temp,ph,tun_weight,tun_specific_heat,equip_adjust,deleted,display,folder) VALUES(20,'',20.0,'',20.0,74.0,7.0,0.0,0.0,1,0,0,'');
INSERT INTO "mash" (id,name,grain_temp,notes,tun_temp,sparge_temp,ph,tun_weight,tun_specific_heat,equip_adjust,deleted,display,folder) VALUES(21,'',20.0,'',20.0,74.0,7.0,0.0,0.0,1,0,0,'');
INSERT INTO "mash" (id,name,grain_temp,notes,tun_temp,sparge_temp,ph,tun_weight,tun_specific_heat,equip_adjust,deleted,display,folder) VALUES(22,'',20.0,'',20.0,74.0,7.0,0.0,0.0,1,0,0,'');
INSERT INTO "mash" (id,name,grain_temp,notes,tun_temp,sparge_temp,ph,tun_weight,tun_specific_heat,equip_adjust,deleted,display,folder) VALUES(23,'',20.0,'',20.0,74.0,7.0,0.0,0.0,1,0,0,'');
INSERT INTO "mash" (id,name,grain_temp,notes,tun_temp,sparge_temp,ph,tun_weight,tun_specific_heat,equip_adjust,deleted,display,folder) VALUES(24,'',20.0,'',20.0,74.0,7.0,0.0,0.0,1,0,0,'');
INSERT INTO "mash" (id,name,grain_temp,notes,tun_temp,sparge_temp,ph,tun_weight,tun_specific_heat,equip_adjust,deleted,display,folder) VALUES(25,'',20.0,'',20.0,74.0,7.0,0.0,0.0,1,0,0,'');
INSERT INTO "mash" (id,name,grain_temp,notes,tun_temp,sparge_temp,ph,tun_weight,tun_specific_heat,equip_adjust,deleted,display,folder) VALUES(26,'',20.0,'',20.0,74.0,7.0,0.0,0.0,1,0,0,'');
INSERT INTO "mash" (id,name,grain_temp,notes,tun_temp,sparge_temp,ph,tun_weight,tun_specific_heat,equip_adjust,deleted,display,folder) VALUES(27,'',20.0,'',20.0,74.0,7.0,0.0,0.0,1,0,0,'');
INSERT INTO "mash" (id,name,grain_temp,notes,tun_temp,sparge_temp,ph,tun_weight,tun_specific_heat,equip_adjust,deleted,display,folder) VALUES(28,'',20.0,'',20.0,74.0,7.0,0.0,0.0,1,0,0,'');
INSERT INTO "mash" (id,name,grain_temp,notes,tun_temp,sparge_temp,ph,tun_weight,tun_specific_heat,equip_adjust,deleted,display,folder) VALUES(29,'',20.0,'',20.0,74.0,7.0,0.0,0.0,1,0,0,'');
INSERT INTO "mash" (id,name,grain_temp,notes,tun_temp,sparge_temp,ph,tun_weight,tun_specific_heat,equip_adjust,deleted,display,folder) VALUES(30,'',20.0,'',20.0,74.0,7.0,0.0,0.0,1,0,0,'');
INSERT INTO "mashstep" (id,name,mstype,infuse_amount,step_temp,step_time,ramp_time,end_temp,infuse_temp,decoction_amount,display_unit,display_scale,display_temp_unit,deleted,display,mash_id,step_number) VALUES(1,'Conversion','Infusion',13.0123530075,66.6666666666667,60.0,0.0,0.0,78.2164818184723,0.0,-1,-1,-1,0,1,1,1);
INSERT INTO "mashstep" (id,name,mstype,infuse_amount,step_temp,step_time,ramp_time,end_temp,infuse_temp,decoction_amount,display_unit,display_scale,display_temp_unit,deleted,display,mash_id,step_number) VALUES(2,'Final Batch Sparge','Infusion',18.298198178975,74.0,15.0,0.0,81.7086690121162,81.7086690121162,0.0,-1,-1,-1,1,1,1,2);
INSERT INTO "mashstep" (id,name,mstype,infuse_amount,step_temp,step_time,ramp_time,end_temp,infuse_temp,decoction_amount,display_unit,display_scale,display_temp_unit,deleted,display,mash_id,step_number) VALUES(3,'Conversion','Infusion',12.42088241625,66.6666666666667,60.0,0.0,0.0,78.4256334006981,0.0,-1,-1,-1,0,1,2,1);
INSERT INTO "mashstep" (id,name,mstype,infuse_amount,step_temp,step_time,ramp_time,end_temp,infuse_temp,decoction_amount,display_unit,display_scale,display_temp_unit,deleted,display,mash_id,step_number) VALUES(4,'Final Batch Sparge','Infusion',18.298198178975,74.0,15.0,0.0,81.7086690121162,81.7086690121162,0.0,-1,-1,-1,0,1,2,2);
INSERT INTO "mashstep" (id,name,mstype,infuse_amount,step_temp,step_time,ramp_time,end_temp,infuse_temp,decoction_amount,display_unit,display_scale,display_temp_unit,deleted,display,mash_id,step_number) VALUES(5,'Final Batch Sparge','Infusion',17.95280144845,74.0,15.0,0.0,82.1758951878133,82.1758951878133,0.0,-1,-1,-1,0,1,1,2);
INSERT INTO "mashstep" (id,name,mstype,infuse_amount,step_temp,step_time,ramp_time,end_temp,infuse_temp,decoction_amount,display_unit,display_scale,display_temp_unit,deleted,display,mash_id,step_number) VALUES(6,'Conversion','Infusion',14.0474265420571,65.5555555555556,60.0,0.0,0.0,76.5144461396043,0.0,-1,-1,-1,0,1,3,1);
INSERT INTO "mashstep" (id,name,mstype,infuse_amount,step_temp,step_time,ramp_time,end_temp,infuse_temp,decoction_amount,display_unit,display_scale,display_temp_unit,deleted,display,mash_id,step_number) VALUES(7,'Final Batch Sparge','Infusion',17.3483571701074,74.0,15.0,0.0,83.0383079728803,83.0383079728803,0.0,-1,-1,-1,0,1,3,2);
INSERT INTO "mashstep" (id,name,mstype,infuse_amount,step_temp,step_time,ramp_time,end_temp,infuse_temp,decoction_amount,display_unit,display_scale,display_temp_unit,deleted,display,mash_id,step_number) VALUES(8,'Conversion','Infusion',14.4910294851034,66.1111111111111,60.0,0.0,0.0,77.0805820012648,0.0,-1,-1,-1,0,1,4,1);
INSERT INTO "mashstep" (id,name,mstype,infuse_amount,step_temp,step_time,ramp_time,end_temp,infuse_temp,decoction_amount,display_unit,display_scale,display_temp_unit,deleted,display,mash_id,step_number) VALUES(9,'Final Batch Sparge','Infusion',17.0893096224421,74.0,15.0,0.0,83.4265889465401,83.4265889465401,0.0,-1,-1,-1,0,1,4,2);
INSERT INTO "mashstep" (id,name,mstype,infuse_amount,step_temp,step_time,ramp_time,end_temp,infuse_temp,decoction_amount,display_unit,display_scale,display_temp_unit,deleted,display,mash_id,step_number) VALUES(10,'Conversion','Infusion',9.9071324033071,70.0,60.0,0.0,0.0,83.8497888529477,0.0,-1,-1,-1,0,1,5,1);
INSERT INTO "mashstep" (id,name,mstype,infuse_amount,step_temp,step_time,ramp_time,end_temp,infuse_temp,decoction_amount,display_unit,display_scale,display_temp_unit,deleted,display,mash_id,step_number) VALUES(11,'Final Batch Sparge','Infusion',19.7661342837824,74.0,15.0,0.0,79.9051256770247,79.9051256770247,0.0,-1,-1,-1,0,1,5,2);
INSERT INTO "mashstep" (id,name,mstype,infuse_amount,step_temp,step_time,ramp_time,end_temp,infuse_temp,decoction_amount,display_unit,display_scale,display_temp_unit,deleted,display,mash_id,step_number) VALUES(12,'Conversion','Infusion',13.6038235971852,67.7777777777778,60.0,0.0,0.0,75.10582951058,0.0,-1,-1,-1,0,1,6,1);
INSERT INTO "mashstep" (id,name,mstype,infuse_amount,step_temp,step_time,ramp_time,end_temp,infuse_temp,decoction_amount,display_unit,display_scale,display_temp_unit,deleted,display,mash_id,step_number) VALUES(13,'Final Batch Sparge','Infusion',17.6074047188388,74.0,15.0,0.0,81.4790013045723,81.4790013045723,0.0,-1,-1,-1,0,1,6,2);
INSERT INTO "mashstep" (id,name,mstype,infuse_amount,step_temp,step_time,ramp_time,end_temp,infuse_temp,decoction_amount,display_unit,display_scale,display_temp_unit,deleted,display,mash_id,step_number) VALUES(14,'Conversion','Infusion',13.0123530054137,66.6666666666667,60.0,0.0,0.0,73.8242985917293,0.0,-1,-1,-1,0,1,7,1);
INSERT INTO "mashstep" (id,name,mstype,infuse_amount,step_temp,step_time,ramp_time,end_temp,infuse_temp,decoction_amount,display_unit,display_scale,display_temp_unit,deleted,display,mash_id,step_number) VALUES(15,'Final Batch Sparge','Infusion',18.9889916403296,74.0,15.0,0.0,79.7287888778721,79.7287888778721,0.0,-1,-1,-1,1,1,7,2);
INSERT INTO "mashstep" (id,name,mstype,infuse_amount,step_temp,step_time,ramp_time,end_temp,infuse_temp,decoction_amount,display_unit,display_scale,display_temp_unit,deleted,display,mash_id,step_number) VALUES(16,'Conversion','Infusion',16.8569118498426,67.2222222222222,60.0,0.0,0.0,74.4650640511547,0.0,-1,-1,-1,0,1,8,1);
INSERT INTO "mashstep" (id,name,mstype,infuse_amount,step_temp,step_time,ramp_time,end_temp,infuse_temp,decoction_amount,display_unit,display_scale,display_temp_unit,deleted,display,mash_id,step_number) VALUES(17,'Final Batch Sparge','Infusion',15.7077227004944,74.0,15.0,0.0,84.3882586469109,84.3882586469109,0.0,-1,-1,-1,0,1,8,2);
INSERT INTO "mashstep" (id,name,mstype,infuse_amount,step_temp,step_time,ramp_time,end_temp,infuse_temp,decoction_amount,display_unit,display_scale,display_temp_unit,deleted,display,mash_id,step_number) VALUES(18,'Conversion','Infusion',14.1952941873921,67.7777777777778,60.0,0.0,0.0,75.10582951058,0.0,-1,-1,-1,0,1,9,1);
INSERT INTO "mashstep" (id,name,mstype,infuse_amount,step_temp,step_time,ramp_time,end_temp,infuse_temp,decoction_amount,display_unit,display_scale,display_temp_unit,deleted,display,mash_id,step_number) VALUES(19,'Final Batch Sparge','Infusion',18.1254998141694,74.0,15.0,0.0,80.7914043527883,80.7914043527883,0.0,-1,-1,-1,1,1,9,2);
INSERT INTO "mashstep" (id,name,mstype,infuse_amount,step_temp,step_time,ramp_time,end_temp,infuse_temp,decoction_amount,display_unit,display_scale,display_temp_unit,deleted,display,mash_id,step_number) VALUES(20,'Conversion','Infusion',16.5611765542176,65.0,90.0,0.0,0.0,71.9020022134532,0.0,-1,-1,-1,0,1,10,1);
INSERT INTO "mashstep" (id,name,mstype,infuse_amount,step_temp,step_time,ramp_time,end_temp,infuse_temp,decoction_amount,display_unit,display_scale,display_temp_unit,deleted,display,mash_id,step_number) VALUES(21,'Final Batch Sparge','Infusion',15.8804210657569,74.0,15.0,0.0,84.0950189329181,84.0950189329181,0.0,-1,-1,-1,0,1,10,2);
INSERT INTO "mashstep" (id,name,mstype,infuse_amount,step_temp,step_time,ramp_time,end_temp,infuse_temp,decoction_amount,display_unit,display_scale,display_temp_unit,deleted,display,mash_id,step_number) VALUES(22,'Final Batch Sparge','Infusion',17.9528014496684,74.0,15.0,0.0,81.0161937411323,81.0161937411323,0.0,-1,-1,-1,0,1,7,2);
INSERT INTO "mashstep" (id,name,mstype,infuse_amount,step_temp,step_time,ramp_time,end_temp,infuse_temp,decoction_amount,display_unit,display_scale,display_temp_unit,deleted,display,mash_id,step_number) VALUES(23,'Final Batch Sparge','Infusion',17.2620079889229,74.0,15.0,0.0,81.96032956483,81.96032956483,0.0,-1,-1,-1,0,1,9,2);
INSERT INTO "mashstep" (id,name,mstype,infuse_amount,step_temp,step_time,ramp_time,end_temp,infuse_temp,decoction_amount,display_unit,display_scale,display_temp_unit,deleted,display,mash_id,step_number) VALUES(24,'Conversion','Infusion',12.42088241625,66.6666666666667,0.0,0.0,0.0,73.8242985917293,0.0,-1,-1,-1,0,1,11,1);
INSERT INTO "mashstep" (id,name,mstype,infuse_amount,step_temp,step_time,ramp_time,end_temp,infuse_temp,decoction_amount,display_unit,display_scale,display_temp_unit,deleted,display,mash_id,step_number) VALUES(25,'Final Batch Sparge','Infusion',18.298198178975,74.0,15.0,0.0,80.5708580878186,80.5708580878186,0.0,-1,-1,-1,0,1,11,2);
INSERT INTO "mashstep" (id,name,mstype,infuse_amount,step_temp,step_time,ramp_time,end_temp,infuse_temp,decoction_amount,display_unit,display_scale,display_temp_unit,deleted,display,mash_id,step_number) VALUES(26,'Conversion','Infusion',15.5261030186173,63.8888888888889,60.0,0.0,0.0,70.6204712946025,0.0,-1,-1,-1,0,1,12,1);
INSERT INTO "mashstep" (id,name,mstype,infuse_amount,step_temp,step_time,ramp_time,end_temp,infuse_temp,decoction_amount,display_unit,display_scale,display_temp_unit,deleted,display,mash_id,step_number) VALUES(27,'Final Batch Sparge','Infusion',16.4848653447087,74.0,15.0,0.0,83.1170644231476,83.1170644231476,0.0,-1,-1,-1,0,1,12,2);
INSERT INTO "mashstep" (id,name,mstype,infuse_amount,step_temp,step_time,ramp_time,end_temp,infuse_temp,decoction_amount,display_unit,display_scale,display_temp_unit,deleted,display,mash_id,step_number) VALUES(28,'Conversion','Infusion',8.2805882775,65.0,60.0,0.0,0.0,71.9020022134532,0.0,-1,-1,-1,0,1,13,1);
INSERT INTO "mashstep" (id,name,mstype,infuse_amount,step_temp,step_time,ramp_time,end_temp,infuse_temp,decoction_amount,display_unit,display_scale,display_temp_unit,deleted,display,mash_id,step_number) VALUES(29,'Final Batch Sparge','Infusion',20.71597529265,74.0,15.0,0.0,77.869312186957,77.869312186957,0.0,-1,-1,-1,0,1,13,2);
INSERT INTO "mashstep" (id,name,mstype,infuse_amount,step_temp,step_time,ramp_time,end_temp,infuse_temp,decoction_amount,display_unit,display_scale,display_temp_unit,deleted,display,mash_id,step_number) VALUES(30,'Conversion','Infusion',14.19529419,65.5555555555556,60.0,0.0,0.0,72.5427676728786,0.0,-1,-1,-1,0,1,14,1);
INSERT INTO "mashstep" (id,name,mstype,infuse_amount,step_temp,step_time,ramp_time,end_temp,infuse_temp,decoction_amount,display_unit,display_scale,display_temp_unit,deleted,display,mash_id,step_number) VALUES(31,'Final Batch Sparge','Infusion',17.2620079874,74.0,15.0,0.0,81.9603295669948,81.9603295669948,0.0,-1,-1,-1,0,1,14,2);
INSERT INTO "mashstep" (id,name,mstype,infuse_amount,step_temp,step_time,ramp_time,end_temp,infuse_temp,decoction_amount,display_unit,display_scale,display_temp_unit,deleted,display,mash_id,step_number) VALUES(32,'Conversion','Infusion',28.8341913230463,65.0,90.0,0.0,0.0,71.9020022134532,0.0,-1,-1,-1,0,1,15,1);
INSERT INTO "mashstep" (id,name,mstype,infuse_amount,step_temp,step_time,ramp_time,end_temp,infuse_temp,decoction_amount,display_unit,display_scale,display_temp_unit,deleted,display,mash_id,step_number) VALUES(33,'Final Batch Sparge','Infusion',8.42632662228,74.0,15.0,0.0,106.032891992966,100.0,0.0,-1,-1,-1,0,1,15,2);
INSERT INTO "mashstep" (id,name,mstype,infuse_amount,step_temp,step_time,ramp_time,end_temp,infuse_temp,decoction_amount,display_unit,display_scale,display_temp_unit,deleted,display,mash_id,step_number) VALUES(34,'Conversion','Infusion',14.6388971314815,67.7777777777778,60.0,0.0,0.0,75.10582951058,0.0,-1,-1,-1,0,1,16,1);
INSERT INTO "mashstep" (id,name,mstype,infuse_amount,step_temp,step_time,ramp_time,end_temp,infuse_temp,decoction_amount,display_unit,display_scale,display_temp_unit,deleted,display,mash_id,step_number) VALUES(35,'Final Batch Sparge','Infusion',17.0029604406485,74.0,15.0,0.0,82.3341589431591,82.3341589431591,0.0,-1,-1,-1,0,1,16,2);
INSERT INTO "recipe" (id,name,type,brewer,assistant_brewer,batch_size,boil_size,boil_time,efficiency,og,fg,fermentation_stages,primary_age,primary_temp,secondary_age,secondary_temp,tertiary_age,tertiary_temp,age,age_temp,date,carb_volume,forced_carb,priming_sugar_name,carbonationTemp_c,priming_sugar_equiv,keg_priming_factor,notes,taste_notes,taste_rating,deleted,display,style_id,mash_id,equipment_id,folder) VALUES(1,'Bt: Blonde Ale','All Grain','','Brewtarget: free beer software',20.81976479,25.55152952,60.0,70.0,1.04572396536776,1.01143099134194,1,21.0,19.4444444444444,0.0,20.0,0.0,20.0,0.0,20.0,'2012-12-23',0.0,0,'',20.0,1.0,1.0,'Refreshing and easy-drinking beer, this blonde is mildly hopped and approachable.','',0.0,0,1,99,1,5,'brewtarget');
INSERT INTO "recipe" (id,name,type,brewer,assistant_brewer,batch_size,boil_size,boil_time,efficiency,og,fg,fermentation_stages,primary_age,primary_temp,secondary_age,secondary_temp,tertiary_age,tertiary_temp,age,age_temp,date,carb_volume,forced_carb,priming_sugar_name,carbonationTemp_c,priming_sugar_equiv,keg_priming_factor,notes,taste_notes,taste_rating,deleted,display,style_id,mash_id,equipment_id,folder) VALUES(2,'Bt: California Common','All Grain','','Brewtarget: free beer software',20.81976479,25.55152952,60.0,70.0,1.04908348285303,1.0161975493415,1,21.0,16.6666666666667,0.0,20.0,0.0,20.0,0.0,20.0,'2012-12-23',0.0,0,'',20.0,1.0,1.0,'This California Common is hopped to be bitter, but not overwhelmingly so. The malt tastes and smells of toast, grain, and caramel, and finishes dry. ','',0.0,0,1,100,3,6,'brewtarget');
INSERT INTO "recipe" (id,name,type,brewer,assistant_brewer,batch_size,boil_size,boil_time,efficiency,og,fg,fermentation_stages,primary_age,primary_temp,secondary_age,secondary_temp,tertiary_age,tertiary_temp,age,age_temp,date,carb_volume,forced_carb,priming_sugar_name,carbonationTemp_c,priming_sugar_equiv,keg_priming_factor,notes,taste_notes,taste_rating,deleted,display,style_id,mash_id,equipment_id,folder) VALUES(3,'Bt: Extra Special Bitter','All Grain','','Brewtarget: free beer software',20.81976479,25.55152952,60.0,70.0,1.05162931962748,1.01755396867334,1,21.0,20.0,0.0,20.0,0.0,20.0,0.0,20.0,'2012-12-23',0.0,0,'',20.0,1.0,1.0,'This beer has pronounced caramelly sweetness, contrasted against significant hop bitterness as well as complex toasted aromas.','',0.0,0,1,101,4,7,'brewtarget');
INSERT INTO "recipe" (id,name,type,brewer,assistant_brewer,batch_size,boil_size,boil_time,efficiency,og,fg,fermentation_stages,primary_age,primary_temp,secondary_age,secondary_temp,tertiary_age,tertiary_temp,age,age_temp,date,carb_volume,forced_carb,priming_sugar_name,carbonationTemp_c,priming_sugar_equiv,keg_priming_factor,notes,taste_notes,taste_rating,deleted,display,style_id,mash_id,equipment_id,folder) VALUES(4,'Bt: Scottish 70 Shilling','All Grain','','Brewtarget: free beer software',20.81976479,25.55152952,60.0,70.0,1.03491309571406,1.00977566679994,1,21.0,18.3333333333333,0.0,20.0,0.0,20.0,0.0,20.0,'2012-12-23',0.0,0,'',20.0,1.0,1.0,'','',0.0,0,1,102,5,8,'brewtarget');
INSERT INTO "recipe" (id,name,type,brewer,assistant_brewer,batch_size,boil_size,boil_time,efficiency,og,fg,fermentation_stages,primary_age,primary_temp,secondary_age,secondary_temp,tertiary_age,tertiary_temp,age,age_temp,date,carb_volume,forced_carb,priming_sugar_name,carbonationTemp_c,priming_sugar_equiv,keg_priming_factor,notes,taste_notes,taste_rating,deleted,display,style_id,mash_id,equipment_id,folder) VALUES(5,'Bt: American Pale Ale','All Grain','','Brewtarget: free beer software',20.81976479,25.55152952,60.0,70.0,1.047573567394,1.0118933918485,1,21.0,19.4444444444444,0.0,20.0,0.0,20.0,0.0,20.0,'2012-12-23',0.0,0,'',20.0,1.0,1.0,'','',0.0,0,1,103,6,9,'brewtarget');
INSERT INTO "recipe" (id,name,type,brewer,assistant_brewer,batch_size,boil_size,boil_time,efficiency,og,fg,fermentation_stages,primary_age,primary_temp,secondary_age,secondary_temp,tertiary_age,tertiary_temp,age,age_temp,date,carb_volume,forced_carb,priming_sugar_name,carbonationTemp_c,priming_sugar_equiv,keg_priming_factor,notes,taste_notes,taste_rating,deleted,display,style_id,mash_id,equipment_id,folder) VALUES(6,'Bt: Nut Brown','All Grain','','Brewtarget: free beer software',20.81976479,25.55152952,60.0,70.0,1.04579536158191,1.01328065485875,1,21.0,20.0,0.0,20.0,0.0,20.0,0.0,20.0,'2012-12-23',0.0,0,'',20.0,1.0,1.0,'','',0.0,0,1,104,7,10,'brewtarget');
INSERT INTO "recipe" (id,name,type,brewer,assistant_brewer,batch_size,boil_size,boil_time,efficiency,og,fg,fermentation_stages,primary_age,primary_temp,secondary_age,secondary_temp,tertiary_age,tertiary_temp,age,age_temp,date,carb_volume,forced_carb,priming_sugar_name,carbonationTemp_c,priming_sugar_equiv,keg_priming_factor,notes,taste_notes,taste_rating,deleted,display,style_id,mash_id,equipment_id,folder) VALUES(7,'Bt: Robust Porter','All Grain','','Brewtarget: free beer software',20.81976479,25.55152952,60.0,70.0,1.05828870802377,1.01457217700594,1,21.0,19.4444444444444,0.0,20.0,0.0,20.0,0.0,20.0,'2012-12-23',0.0,0,'',20.0,1.0,1.0,'','',0.0,0,1,105,8,11,'brewtarget');
INSERT INTO "recipe" (id,name,type,brewer,assistant_brewer,batch_size,boil_size,boil_time,efficiency,og,fg,fermentation_stages,primary_age,primary_temp,secondary_age,secondary_temp,tertiary_age,tertiary_temp,age,age_temp,date,carb_volume,forced_carb,priming_sugar_name,carbonationTemp_c,priming_sugar_equiv,keg_priming_factor,notes,taste_notes,taste_rating,deleted,display,style_id,mash_id,equipment_id,folder) VALUES(8,'Bt: Oatmeal Stout','All Grain','','Brewtarget: free beer software',20.81976479,25.55152952,60.0,70.0,1.04985101504465,1.01694934511518,1,21.0,20.0,0.0,20.0,0.0,20.0,0.0,20.0,'2012-12-23',0.0,0,'',20.0,1.0,1.0,'','',0.0,0,1,106,9,12,'brewtarget');
INSERT INTO "recipe" (id,name,type,brewer,assistant_brewer,batch_size,boil_size,boil_time,efficiency,og,fg,fermentation_stages,primary_age,primary_temp,secondary_age,secondary_temp,tertiary_age,tertiary_temp,age,age_temp,date,carb_volume,forced_carb,priming_sugar_name,carbonationTemp_c,priming_sugar_equiv,keg_priming_factor,notes,taste_notes,taste_rating,deleted,display,style_id,mash_id,equipment_id,folder) VALUES(9,'Bt: American IPA','All Grain','','Brewtarget: free beer software',20.81976479,25.55152952,60.0,70.0,1.05789457317083,1.01447364329271,1,21.0,19.4444444444444,0.0,20.0,0.0,20.0,0.0,20.0,'2012-12-24',0.0,0,'',20.0,1.0,1.0,'','',0.0,0,1,107,10,13,'brewtarget');
INSERT INTO "recipe" (id,name,type,brewer,assistant_brewer,batch_size,boil_size,boil_time,efficiency,og,fg,fermentation_stages,primary_age,primary_temp,secondary_age,secondary_temp,tertiary_age,tertiary_temp,age,age_temp,date,carb_volume,forced_carb,priming_sugar_name,carbonationTemp_c,priming_sugar_equiv,keg_priming_factor,notes,taste_notes,taste_rating,deleted,display,style_id,mash_id,equipment_id,folder) VALUES(10,'Bt: Weizen','All Grain','','Brewtarget: free beer software',20.81976479,25.55152952,60.0,70.0,1.04459639008876,1.01159506142308,1,21.0,16.6666666666667,0.0,20.0,0.0,20.0,0.0,20.0,'2012-12-24',0.0,0,'',20.0,1.0,1.0,'','',0.0,0,1,108,11,14,'brewtarget');
INSERT INTO "recipe" (id,name,type,brewer,assistant_brewer,batch_size,boil_size,boil_time,efficiency,og,fg,fermentation_stages,primary_age,primary_temp,secondary_age,secondary_temp,tertiary_age,tertiary_temp,age,age_temp,date,carb_volume,forced_carb,priming_sugar_name,carbonationTemp_c,priming_sugar_equiv,keg_priming_factor,notes,taste_notes,taste_rating,deleted,display,style_id,mash_id,equipment_id,folder) VALUES(11,'Bt: Saison','All Grain','','Brewtarget: free beer software',20.81976479,25.55152952,60.0,70.0,1.054336713079,1.0163010139237,1,14.0,26.6666666666667,0.0,20.0,0.0,20.0,0.0,20.0,'2012-12-24',0.0,0,'',20.0,1.0,1.0,'','',0.0,0,1,109,12,15,'brewtarget');
INSERT INTO "recipe" (id,name,type,brewer,assistant_brewer,batch_size,boil_size,boil_time,efficiency,og,fg,fermentation_stages,primary_age,primary_temp,secondary_age,secondary_temp,tertiary_age,tertiary_temp,age,age_temp,date,carb_volume,forced_carb,priming_sugar_name,carbonationTemp_c,priming_sugar_equiv,keg_priming_factor,notes,taste_notes,taste_rating,deleted,display,style_id,mash_id,equipment_id,folder) VALUES(12,'Bt: Berliner Weisse','All Grain','','Brewtarget: free beer software',20.81976479,25.55152952,60.0,70.0,1.02966898136893,1.00741724534223,1,60.0,19.4444444444444,0.0,20.0,0.0,20.0,0.0,20.0,'2012-12-24',0.0,0,'',20.0,1.0,1.0,'','',0.0,0,1,110,13,16,'brewtarget');
INSERT INTO "recipe" (id,name,type,brewer,assistant_brewer,batch_size,boil_size,boil_time,efficiency,og,fg,fermentation_stages,primary_age,primary_temp,secondary_age,secondary_temp,tertiary_age,tertiary_temp,age,age_temp,date,carb_volume,forced_carb,priming_sugar_name,carbonationTemp_c,priming_sugar_equiv,keg_priming_factor,notes,taste_notes,taste_rating,deleted,display,style_id,mash_id,equipment_id,folder) VALUES(13,'Bt: Belgian Blonde Ale','All Grain','','Brewtarget: free beer software',20.81976479,25.55152952,60.0,70.0,1.06038273941177,1.01388803006471,1,21.0,18.8888888888889,30.0,10.0,0.0,20.0,0.0,20.0,'2012-12-24',0.0,0,'',20.0,1.0,1.0,'','',0.0,0,1,111,14,17,'brewtarget');
INSERT INTO "recipe" (id,name,type,brewer,assistant_brewer,batch_size,boil_size,boil_time,efficiency,og,fg,fermentation_stages,primary_age,primary_temp,secondary_age,secondary_temp,tertiary_age,tertiary_temp,age,age_temp,date,carb_volume,forced_carb,priming_sugar_name,carbonationTemp_c,priming_sugar_equiv,keg_priming_factor,notes,taste_notes,taste_rating,deleted,display,style_id,mash_id,equipment_id,folder) VALUES(14,'Bt: American Barleywine','All Grain','','Brewtarget: free beer software',20.81976479,25.55152952,60.0,70.0,1.10749646183739,1.02687411545935,1,30.0,20.0,0.0,20.0,0.0,20.0,0.0,20.0,'2012-12-24',0.0,0,'',20.0,1.0,1.0,'','',0.0,0,1,112,15,18,'brewtarget');
INSERT INTO "recipe" (id,name,type,brewer,assistant_brewer,batch_size,boil_size,boil_time,efficiency,og,fg,fermentation_stages,primary_age,primary_temp,secondary_age,secondary_temp,tertiary_age,tertiary_temp,age,age_temp,date,carb_volume,forced_carb,priming_sugar_name,carbonationTemp_c,priming_sugar_equiv,keg_priming_factor,notes,taste_notes,taste_rating,deleted,display,style_id,mash_id,equipment_id,folder) VALUES(15,'Bt: Rauchbier','All Grain','','Brewtarget: free beer software',20.81976479,25.55152952,60.0,70.0,1.05546236346772,1.01331096723225,1,30.0,10.0,30.0,4.44444444444444,0.0,20.0,0.0,20.0,'2012-12-24',0.0,0,'',20.0,1.0,1.0,'','',0.0,0,1,113,16,19,'brewtarget');
INSERT INTO "recipe" (id,name,type,brewer,assistant_brewer,batch_size,boil_size,boil_time,efficiency,og,fg,fermentation_stages,primary_age,primary_temp,secondary_age,secondary_temp,tertiary_age,tertiary_temp,age,age_temp,date,carb_volume,forced_carb,priming_sugar_name,carbonationTemp_c,priming_sugar_equiv,keg_priming_factor,notes,taste_notes,taste_rating,deleted,display,style_id,mash_id,equipment_id,folder) VALUES(16,'Bt: Blonde Ale - Extract','All Grain','','Brewtarget: free beer software',20.81976479,23.658823628,60.0,70.0,1.04597592725664,1.01149398181416,1,21.0,19.4444444444444,0.0,20.0,0.0,20.0,0.0,20.0,'2013-01-02',0.0,0,'',20.0,1.0,1.0,'','',0.0,0,1,114,17,20,'brewtarget');
INSERT INTO "recipe" (id,name,type,brewer,assistant_brewer,batch_size,boil_size,boil_time,efficiency,og,fg,fermentation_stages,primary_age,primary_temp,secondary_age,secondary_temp,tertiary_age,tertiary_temp,age,age_temp,date,carb_volume,forced_carb,priming_sugar_name,carbonationTemp_c,priming_sugar_equiv,keg_priming_factor,notes,taste_notes,taste_rating,deleted,display,style_id,mash_id,equipment_id,folder) VALUES(17,'Bt: California Common - Extract','All Grain','','Brewtarget: free beer software',20.81976479,23.658823628,60.0,70.0,1.04857815178364,1.0160307900886,1,21.0,16.6666666666667,0.0,20.0,0.0,20.0,0.0,20.0,'2013-01-02',0.0,0,'',20.0,1.0,1.0,'','',0.0,0,1,115,18,21,'brewtarget');
INSERT INTO "recipe" (id,name,type,brewer,assistant_brewer,batch_size,boil_size,boil_time,efficiency,og,fg,fermentation_stages,primary_age,primary_temp,secondary_age,secondary_temp,tertiary_age,tertiary_temp,age,age_temp,date,carb_volume,forced_carb,priming_sugar_name,carbonationTemp_c,priming_sugar_equiv,keg_priming_factor,notes,taste_notes,taste_rating,deleted,display,style_id,mash_id,equipment_id,folder) VALUES(18,'Bt: Extra Special Bitter - Extract','All Grain','','Brewtarget: free beer software',20.81976479,23.658823628,60.0,70.0,1.0517685325035,1.01760130105119,1,21.0,20.0,0.0,20.0,0.0,20.0,0.0,20.0,'2013-01-02',0.0,0,'',20.0,1.0,1.0,'','',0.0,0,1,116,19,22,'brewtarget');
INSERT INTO "recipe" (id,name,type,brewer,assistant_brewer,batch_size,boil_size,boil_time,efficiency,og,fg,fermentation_stages,primary_age,primary_temp,secondary_age,secondary_temp,tertiary_age,tertiary_temp,age,age_temp,date,carb_volume,forced_carb,priming_sugar_name,carbonationTemp_c,priming_sugar_equiv,keg_priming_factor,notes,taste_notes,taste_rating,deleted,display,style_id,mash_id,equipment_id,folder) VALUES(19,'Bt: Scottish 70 Shilling - Extract','All Grain','','Brewtarget: free beer software',20.81976479,23.658823628,60.0,70.0,1.03822229824513,1.01070224350864,1,21.0,18.3333333333333,0.0,20.0,0.0,20.0,0.0,20.0,'2013-01-02',0.0,0,'',20.0,1.0,1.0,'','',0.0,0,1,117,20,23,'brewtarget');
INSERT INTO "recipe" (id,name,type,brewer,assistant_brewer,batch_size,boil_size,boil_time,efficiency,og,fg,fermentation_stages,primary_age,primary_temp,secondary_age,secondary_temp,tertiary_age,tertiary_temp,age,age_temp,date,carb_volume,forced_carb,priming_sugar_name,carbonationTemp_c,priming_sugar_equiv,keg_priming_factor,notes,taste_notes,taste_rating,deleted,display,style_id,mash_id,equipment_id,folder) VALUES(20,'Bt: American Pale Ale - Extract','All Grain','','Brewtarget: free beer software',20.81976479,23.658823628,60.0,70.0,1.04719193290123,1.01179798322531,1,21.0,19.4444444444444,0.0,20.0,0.0,20.0,0.0,20.0,'2013-01-02',0.0,0,'',20.0,1.0,1.0,'','',0.0,0,1,118,21,24,'brewtarget');
INSERT INTO "recipe" (id,name,type,brewer,assistant_brewer,batch_size,boil_size,boil_time,efficiency,og,fg,fermentation_stages,primary_age,primary_temp,secondary_age,secondary_temp,tertiary_age,tertiary_temp,age,age_temp,date,carb_volume,forced_carb,priming_sugar_name,carbonationTemp_c,priming_sugar_equiv,keg_priming_factor,notes,taste_notes,taste_rating,deleted,display,style_id,mash_id,equipment_id,folder) VALUES(21,'Bt: Nut Brown - Extract','All Grain','','Brewtarget: free beer software',20.81976479,23.658823628,60.0,70.0,1.04496719845348,1.01304048755151,1,21.0,20.0,0.0,20.0,0.0,20.0,0.0,20.0,'2013-01-02',0.0,0,'',20.0,1.0,1.0,'','',0.0,0,1,119,22,25,'brewtarget');
INSERT INTO "recipe" (id,name,type,brewer,assistant_brewer,batch_size,boil_size,boil_time,efficiency,og,fg,fermentation_stages,primary_age,primary_temp,secondary_age,secondary_temp,tertiary_age,tertiary_temp,age,age_temp,date,carb_volume,forced_carb,priming_sugar_name,carbonationTemp_c,priming_sugar_equiv,keg_priming_factor,notes,taste_notes,taste_rating,deleted,display,style_id,mash_id,equipment_id,folder) VALUES(22,'Bt: Robust Porter - Extract','All Grain','','Brewtarget: free beer software',20.81976479,23.658823628,60.0,70.0,1.05803874830936,1.01450968707734,1,21.0,19.4444444444444,0.0,20.0,0.0,20.0,0.0,20.0,'2013-01-02',0.0,0,'',20.0,1.0,1.0,'','',0.0,0,1,120,23,26,'brewtarget');
INSERT INTO "recipe" (id,name,type,brewer,assistant_brewer,batch_size,boil_size,boil_time,efficiency,og,fg,fermentation_stages,primary_age,primary_temp,secondary_age,secondary_temp,tertiary_age,tertiary_temp,age,age_temp,date,carb_volume,forced_carb,priming_sugar_name,carbonationTemp_c,priming_sugar_equiv,keg_priming_factor,notes,taste_notes,taste_rating,deleted,display,style_id,mash_id,equipment_id,folder) VALUES(23,'Bt: Oatmeal Stout - Extract','All Grain','','Brewtarget: free beer software',20.81976479,23.658823628,60.0,70.0,1.05490628149025,1.01866813570669,1,21.0,20.0,0.0,20.0,0.0,20.0,0.0,20.0,'2013-01-02',0.0,0,'',20.0,1.0,1.0,'','',0.0,0,1,121,24,27,'brewtarget');
INSERT INTO "recipe" (id,name,type,brewer,assistant_brewer,batch_size,boil_size,boil_time,efficiency,og,fg,fermentation_stages,primary_age,primary_temp,secondary_age,secondary_temp,tertiary_age,tertiary_temp,age,age_temp,date,carb_volume,forced_carb,priming_sugar_name,carbonationTemp_c,priming_sugar_equiv,keg_priming_factor,notes,taste_notes,taste_rating,deleted,display,style_id,mash_id,equipment_id,folder) VALUES(24,'Bt: American IPA - Extract','All Grain','','Brewtarget: free beer software',20.81976479,23.658823628,60.0,70.0,1.0642858922234,1.01607147305585,1,21.0,19.4444444444444,0.0,20.0,0.0,20.0,0.0,20.0,'2013-01-02',0.0,0,'',20.0,1.0,1.0,'','',0.0,0,1,122,25,28,'brewtarget');
INSERT INTO "recipe" (id,name,type,brewer,assistant_brewer,batch_size,boil_size,boil_time,efficiency,og,fg,fermentation_stages,primary_age,primary_temp,secondary_age,secondary_temp,tertiary_age,tertiary_temp,age,age_temp,date,carb_volume,forced_carb,priming_sugar_name,carbonationTemp_c,priming_sugar_equiv,keg_priming_factor,notes,taste_notes,taste_rating,deleted,display,style_id,mash_id,equipment_id,folder) VALUES(25,'Bt: Weizen - Extract','All Grain','','Brewtarget: free beer software',20.81976479,23.658823628,60.0,70.0,1.04783599288768,1.0124373581508,1,21.0,16.6666666666667,0.0,20.0,0.0,20.0,0.0,20.0,'2013-01-02',0.0,0,'',20.0,1.0,1.0,'','',0.0,0,1,123,26,29,'brewtarget');
INSERT INTO "recipe" (id,name,type,brewer,assistant_brewer,batch_size,boil_size,boil_time,efficiency,og,fg,fermentation_stages,primary_age,primary_temp,secondary_age,secondary_temp,tertiary_age,tertiary_temp,age,age_temp,date,carb_volume,forced_carb,priming_sugar_name,carbonationTemp_c,priming_sugar_equiv,keg_priming_factor,notes,taste_notes,taste_rating,deleted,display,style_id,mash_id,equipment_id,folder) VALUES(26,'Bt: Saison - Extract','All Grain','','Brewtarget: free beer software',20.81976479,23.658823628,60.0,70.0,1.05975948231099,1.0179278446933,1,14.0,26.6666666666667,0.0,20.0,0.0,20.0,0.0,20.0,'2013-01-02',0.0,0,'',20.0,1.0,1.0,'','',0.0,0,1,124,27,30,'brewtarget');
INSERT INTO "recipe" (id,name,type,brewer,assistant_brewer,batch_size,boil_size,boil_time,efficiency,og,fg,fermentation_stages,primary_age,primary_temp,secondary_age,secondary_temp,tertiary_age,tertiary_temp,age,age_temp,date,carb_volume,forced_carb,priming_sugar_name,carbonationTemp_c,priming_sugar_equiv,keg_priming_factor,notes,taste_notes,taste_rating,deleted,display,style_id,mash_id,equipment_id,folder) VALUES(27,'Bt: Berliner Weisse - Extract','All Grain','','Brewtarget: free beer software',20.81976479,23.658823628,60.0,70.0,1.031935893051,1.00798397326275,1,60.0,19.4444444444444,0.0,20.0,0.0,20.0,0.0,20.0,'2013-01-02',0.0,0,'',20.0,1.0,1.0,'','',0.0,0,1,125,28,31,'brewtarget');
INSERT INTO "recipe" (id,name,type,brewer,assistant_brewer,batch_size,boil_size,boil_time,efficiency,og,fg,fermentation_stages,primary_age,primary_temp,secondary_age,secondary_temp,tertiary_age,tertiary_temp,age,age_temp,date,carb_volume,forced_carb,priming_sugar_name,carbonationTemp_c,priming_sugar_equiv,keg_priming_factor,notes,taste_notes,taste_rating,deleted,display,style_id,mash_id,equipment_id,folder) VALUES(28,'Bt: Belgian Blonde Ale - Extract','All Grain','','Brewtarget: free beer software',20.81976479,23.658823628,60.0,70.0,1.0676787257557,1.01556610692381,1,21.0,18.8888888888889,30.0,10.0,0.0,20.0,0.0,20.0,'2013-01-02',0.0,0,'',20.0,1.0,1.0,'','',0.0,0,1,126,29,32,'brewtarget');
INSERT INTO "recipe" (id,name,type,brewer,assistant_brewer,batch_size,boil_size,boil_time,efficiency,og,fg,fermentation_stages,primary_age,primary_temp,secondary_age,secondary_temp,tertiary_age,tertiary_temp,age,age_temp,date,carb_volume,forced_carb,priming_sugar_name,carbonationTemp_c,priming_sugar_equiv,keg_priming_factor,notes,taste_notes,taste_rating,deleted,display,style_id,mash_id,equipment_id,folder) VALUES(29,'Bt: American Barleywine - Extract','All Grain','','Brewtarget: free beer software',20.81976479,23.658823628,60.0,70.0,1.11286940551138,1.02821735137784,1,30.0,20.0,0.0,20.0,0.0,20.0,0.0,20.0,'2013-01-02',0.0,0,'',20.0,1.0,1.0,'','',0.0,0,1,127,30,33,'brewtarget');
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INSERT INTO "hop_in_recipe" (id,hop_id,recipe_id) VALUES(62,124,29);
INSERT INTO "hop_in_recipe" (id,hop_id,recipe_id) VALUES(63,125,29);
INSERT INTO "hop_in_recipe" (id,hop_id,recipe_id) VALUES(64,126,29);
INSERT INTO "hop_in_recipe" (id,hop_id,recipe_id) VALUES(65,127,29);
INSERT INTO "yeast_in_recipe" (id,yeast_id,recipe_id) VALUES(1,118,1);
INSERT INTO "yeast_in_recipe" (id,yeast_id,recipe_id) VALUES(2,119,2);
INSERT INTO "yeast_in_recipe" (id,yeast_id,recipe_id) VALUES(3,120,3);
INSERT INTO "yeast_in_recipe" (id,yeast_id,recipe_id) VALUES(4,121,4);
INSERT INTO "yeast_in_recipe" (id,yeast_id,recipe_id) VALUES(5,122,5);
INSERT INTO "yeast_in_recipe" (id,yeast_id,recipe_id) VALUES(6,123,6);
INSERT INTO "yeast_in_recipe" (id,yeast_id,recipe_id) VALUES(7,124,7);
INSERT INTO "yeast_in_recipe" (id,yeast_id,recipe_id) VALUES(8,125,8);
INSERT INTO "yeast_in_recipe" (id,yeast_id,recipe_id) VALUES(9,126,9);
INSERT INTO "yeast_in_recipe" (id,yeast_id,recipe_id) VALUES(10,128,10);
INSERT INTO "yeast_in_recipe" (id,yeast_id,recipe_id) VALUES(11,129,11);
INSERT INTO "yeast_in_recipe" (id,yeast_id,recipe_id) VALUES(13,132,12);
INSERT INTO "yeast_in_recipe" (id,yeast_id,recipe_id) VALUES(14,140,13);
INSERT INTO "yeast_in_recipe" (id,yeast_id,recipe_id) VALUES(15,141,14);
INSERT INTO "yeast_in_recipe" (id,yeast_id,recipe_id) VALUES(16,142,15);
INSERT INTO "yeast_in_recipe" (id,yeast_id,recipe_id) VALUES(17,143,16);
INSERT INTO "yeast_in_recipe" (id,yeast_id,recipe_id) VALUES(18,144,17);
INSERT INTO "yeast_in_recipe" (id,yeast_id,recipe_id) VALUES(19,145,18);
INSERT INTO "yeast_in_recipe" (id,yeast_id,recipe_id) VALUES(20,146,19);
INSERT INTO "yeast_in_recipe" (id,yeast_id,recipe_id) VALUES(21,147,20);
INSERT INTO "yeast_in_recipe" (id,yeast_id,recipe_id) VALUES(22,148,21);
INSERT INTO "yeast_in_recipe" (id,yeast_id,recipe_id) VALUES(23,149,22);
INSERT INTO "yeast_in_recipe" (id,yeast_id,recipe_id) VALUES(24,150,23);
INSERT INTO "yeast_in_recipe" (id,yeast_id,recipe_id) VALUES(25,151,24);
INSERT INTO "yeast_in_recipe" (id,yeast_id,recipe_id) VALUES(26,152,25);
INSERT INTO "yeast_in_recipe" (id,yeast_id,recipe_id) VALUES(27,153,26);
INSERT INTO "yeast_in_recipe" (id,yeast_id,recipe_id) VALUES(28,154,27);
INSERT INTO "yeast_in_recipe" (id,yeast_id,recipe_id) VALUES(29,155,28);
INSERT INTO "yeast_in_recipe" (id,yeast_id,recipe_id) VALUES(30,156,29);
DELETE FROM sqlite_sequence;
INSERT INTO "sqlite_sequence" VALUES('fermentable',347);
INSERT INTO "sqlite_sequence" VALUES('hop',127);
INSERT INTO "sqlite_sequence" VALUES('misc',91);
INSERT INTO "sqlite_sequence" VALUES('style',127);
INSERT INTO "sqlite_sequence" VALUES('yeast',156);
INSERT INTO "sqlite_sequence" VALUES('water',1);
INSERT INTO "sqlite_sequence" VALUES('bt_fermentable',220);
INSERT INTO "sqlite_sequence" VALUES('bt_hop',62);
INSERT INTO "sqlite_sequence" VALUES('bt_misc',91);
INSERT INTO "sqlite_sequence" VALUES('bt_style',98);
INSERT INTO "sqlite_sequence" VALUES('bt_yeast',126);
INSERT INTO "sqlite_sequence" VALUES('bt_water',1);
INSERT INTO "sqlite_sequence" VALUES('equipment',33);
INSERT INTO "sqlite_sequence" VALUES('bt_equipment',4);
INSERT INTO "sqlite_sequence" VALUES('recipe',29);
INSERT INTO "sqlite_sequence" VALUES('mash',30);
INSERT INTO "sqlite_sequence" VALUES('fermentable_in_recipe',127);
INSERT INTO "sqlite_sequence" VALUES('hop_in_recipe',65);
INSERT INTO "sqlite_sequence" VALUES('yeast_in_recipe',30);
INSERT INTO "sqlite_sequence" VALUES('mashstep',35);
COMMIT;
