2008BJCP STYLE GUIDELINES
Beer Judge Certification Program(BJCP)Style GuidelinesforBeer, Mead and Cider
2008 Revision of the 2004 Guidelines
Copyright © 2008, BJCP, Inc.
The BJCP grants the right to make copies for use in BJCP-sanctioned competitions or for educational/judge training purposes. All other rights reserved.
2003-2004 BJCP Beer Style Committee:
Gordon Strong, Chairman
Ron BachPeter GarofaloMichael L. HallDave HousemanMark Tumarkin
2008 Contributors:
Jamil Zainasheff, Kristen England, Stan Hieronymus, Tom Fitzpatrick, George DePiro
2003-2004 Contributors:
Jeff Sparrow, Alan McKay, Steve Hamburg, Roger Deschner, Ben Jankowski, Jeff Renner,Randy Mosher, Phil Sides, Jr., Dick Dunn, Joel Plutchak, A.J. Zanyk, Joe Workman, Dave Sapsis, Ed Westemeier, KenSchramm
1998-1999 Beer Style Committee:
Bruce Brode, Steve Casselman, Tim Dawson, Peter Garofalo, Bryan Gros, BobHall, David Houseman, Al Korzonas, Martin Lodahl, Craig Pepin, Bob Rogers
ii
PREFACE
TO
2004
STYLE
GUIDELINES
Notes to All:
1.
The style categories have been extensively revised fromprevious editions of the Style Guidelines. In somecases, style parameters, descriptions, and well-knowncommercial examples have been changed. Pleasefamiliarize yourself with the new Guidelines beforeusing them.2.
The style categories have been renumbered, reorderedand recategorized. Please double-check the Guidelinesto ensure the style number matches the name you arereferencing.3.
Note that SRM is a measure of beer color density morethan hue/tint. Keep this in mind when attempting to useonly SRM numbers when describing beers. Withinthese Guidelines, beer color descriptors generally followthis mapping to SRM values:Straw 2-3Yellow 3-4Gold 5-6Amber 6-9Deep amber/light copper 10-14Copper 14-17Deep copper/light brown 17-18Brown 19-22Dark Brown 22-30Very Dark Brown 30-35Black 30+Black, opaque 40+
Notes to Brewers:
1.
Some styles require additional information to help judges evaluate your beer. Read the Guidelinescarefully and provide the required information.Omitting required information will likely result in a mis- judged beer.2.
If you enter a specialty or experimental beer notidentified in the Guidelines, or use unusual ingredients,please consider providing supplemental information sothe judges can properly understand your beer and intent.
Notes to Organizers:
1.
Please ensure that supplemental information submittedby brewers is available to the judges.2.
If brewers omit required information, please seek clarification from the brewers before the competitiondate.3.
You are free to group style categories and sub-categoriesin whatever logical groupings you wish for the purposeof your competition, taking into account the number of entries and available judges.4.
You are free to split and regroup style categories for thepurpose of your competition, if you feel that a differentgrouping would be beneficial to your entrants. You arenot constrained to keep all sub-categories within a majorcategory together when constructing flights.
Notes to Judges:
1.
Understand that most beer styles are not defined by asingle beer. Many styles are quite broad and canencompass multiple stylistically accurate variants. Donot let your understanding of a single beer limit yourappreciation of the full range of each beer style.2.
You are free to judge beers in a flight in whatever ordermakes sense to you, although you should try to sequencethe beers in a manner that allows you to preserve yoursenses and to fairly evaluate each beer.3.
Pay careful attention to the modifiers used in describingthe styles. Look for guidance on the magnitude andquality of each characteristic. Notice that manycharacteristics are optional; beers not evidencing thesenon-required elements should not be marked down.Phrases such as “may have,” “can contain,” “mightfeature,” “is acceptable,” “is appropriate,” “is typical,”etc. all indicate optional elements. Required elementsare generally written as declaratory phrases, or usewords such as “must” or “should.” Elements that mustnot be present often use phrases such as “isinappropriate,” “no,” or “must not.”4.
Seek to understand the intent of the style categories andto judge each beer in its entirety. Don’t overly focus onsingle elements. Look to the overall balance andcharacter of the beer for your final opinion.5.
If a style guideline calls for required information fromthe brewer but this information has not been provided toyou, please request it from the competition organizer. If the organizer does not have the information, then make aquick evaluation and decide how you wish to categorizethe entry. Make note of it on your scoresheet and then judge it as such. It may not always be accurate, but it’sthe best you can do under the circumstances. Do notoverly penalize the brewer for missing information; itmight not be his fault. Do the best you can and usecommon sense.6.
If you come across a beer that is clearly out of style,check with the organizer to make sure the entry has beenproperly labeled and/or categorized. Handling errors dooccur.
Acknowledgements:
1.
The committee would like to acknowledge thesignificant effort made by the 1998-1999 StyleCommittee in revising and updating the 1997Guidelines. Their work has been extended andexpanded, but not forgotten. Their names appear on thetitle page of this document.2.
The committee thanks the volunteer reviewers andindividual contributors whose efforts improved theguidelines. Those who helped in the development orreview are listed on the title page of this document.3.
The 1997 BJCP Guidelines were derived from the NewEngland Homebrew Guidelines, and were primarilyauthored by Steve Stroud, Pat Baker and Betty AnnSather. Mead guidelines were added to the 1997Guidelines based on the work of Tom Fitzpatrick, SteveDempsey, Michael Hall, Dan McConnell, KenSchramm, Ted Major and John Carlson.
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