Specialty Vegetable Beer is a catch-all term for any beer brewed with vegetables other than one of the few distinctly defined substyles of vegetable beer. While less common than fruit beers, some beers have been brewed with vegetables other than the traditional hot peppers and pumpkin.
Brewing with Vegetables
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Competition Styles
The BJCP lumps vegetable beers in with herb and spice beers; see Specialty herb or spice beer for that definition. The GABF contains a separate category for vegetable beers, as well as a Pumpkin Beer category.
GABF Style Listings
Vegetable Beer
| 4C. Vegetable Beer
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| GABF Style Listing (2007)
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| Vegetable beers are any beers using vegetables as an adjunct in either the mash, kettle, primary or secondary fermentation, providing obvious (ranging from subtle to intense), yet harmonious, qualities. Vegetable qualities should not be overpowered by hop character. Beers containing a vegetable (such as chili peppers) with herbal or spice qualities would be more appropriately entered in the herb and spice beer category. Beers containing pumpkin would be more appropriately entered in the pumpkin beer subcategory below. Clear or hazy beer is acceptable in appearance. To allow for accurate judging, the brewer should list what vegetables are used, and may also list a classic style of base beer, or any other ingredients or processes used. Beer entries not accompanied by this information may be at a disadvantage during judging.
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| Original Gravity (ºPlato): 1.030-1.110 (7.5-27.5 ºPlato)
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| Apparent Extract/Final Gravity (ºPlato): 1.006-1.030 (1.5-7.5 ºPlato)
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| Alcohol by Weight (Volume): 2-9.5% (2.5-12%)
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| Bitterness (IBU): 5-70
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| Color SRM (EBC): 5-50 (10-100 EBC)
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