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Beer Style Guidelines

Copyright © 2015, 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.
Updates available at

Edited by Gordon Strong
Kristen England

Past Guideline Analysis: Don Blake, Agatha Feltus, Tom Fitzpatrick, Mark Linsner, Jamil Zainasheff
New Style Contributions: Drew Beechum, Craig Belanger, Dibbs Harting, Antony Hayes, Ben Jankowski, Andew Korty,
Larry Nadeau, William Shawn Scott, Ron Smith, Lachlan Strong, Peter Symons, Michael Tonsmeire,
Mike Winnie, Tony Wheeler
Review and Commentary: Ray Daniels, Roger Deschner, Rick Garvin, Jan Grmela, Bob Hall, Stan Hieronymus, Marek Mahut,
Ron Pattinson, Steve Piatz, Evan Rail, Nathan Smith,Petra and Michal Vřes
Final Review: Brian Eichhorn, Agatha Feltus, Dennis Mitchell, Michael Wilcox

5B. Kölsch ...................................................................... 8
INTRODUCTION TO THE 2015 GUIDELINES............................. IV 5C. German Helles Exportbier ...................................... 9
Styles and Categories.................................................... iv 5D. German Pils ............................................................ 9
Naming of Styles and Categories ................................. iv
Using the Style Guidelines ............................................ v 6. AMBER MALTY EUROPEAN LAGER .................................... 10
Format of a Style Description ...................................... vi 6A. Märzen .................................................................. 10
Style Description Language......................................... vii 6B. Rauchbier .............................................................. 10
6C. Dunkles Bock ......................................................... 11
INTRODUCTION TO BEER STYLES ........................................ VIII
Basic Categorization ................................................... viii 7. AMBER BITTER EUROPEAN BEER ...................................... 12
Common Attributes of All Beer Styles ....................... viii 7A. Vienna Lager ......................................................... 12
Glossary ........................................................................ ix 7B. Altbier .................................................................... 12
Hop Terms ................................................................. ix 7C. Kellerbier ............................................................... 13
Malt or Mashing Terms ............................................. ix Kellerbier: Pale Kellerbier ........................................ 13
Yeast or Fermentation Terms ................................... ix Kellerbier: Amber Kellerbier .................................... 14
Quality or Off-Flavor Terms ...................................... ix
8. DARK EUROPEAN LAGER.................................................. 14
Appearance Terms...................................................... x
8A. Munich Dunkel ..................................................... 14
Color Reference ............................................................. x
8B. Schwarzbier ........................................................... 15
Style Organization ......................................................... x
Style Tag Reference ...................................................... xi 9. STRONG EUROPEAN BEER ................................................ 16
9A. Doppelbock ........................................................... 16
1. STANDARD AMERICAN BEER ............................................... 1
9B. Eisbock .................................................................. 16
1A. American Light Lager .............................................. 1
9C. Baltic Porter .......................................................... 17
1B. American Lager ....................................................... 1
1C. Cream Ale ................................................................ 1 10. GERMAN WHEAT BEER .................................................. 17
1D. American Wheat Beer ............................................. 2 10A. Weissbier ............................................................. 17
10B. Dunkles Weissbier............................................... 18
2. INTERNATIONAL LAGER ..................................................... 3
10C. Weizenbock ......................................................... 18
2A. International Pale Lager ......................................... 3
2B. International Amber Lager ..................................... 3 11. BRITISH BITTER.............................................................. 19
2C. International Dark Lager ........................................ 4 11A. Ordinary Bitter..................................................... 19
11B. Best Bitter ............................................................20
3. CZECH LAGER .................................................................... 4
11C. Strong Bitter .........................................................20
3A. Czech Pale Lager ..................................................... 4
3B. Czech Premium Pale Lager ..................................... 5 12. PALE COMMONWEALTH BEER ......................................... 21
3C. Czech Amber Lager ................................................. 5 12A. British Golden Ale ............................................... 21
3D. Czech Dark Lager .................................................... 6 12B. Australian Sparkling Ale ..................................... 21
12C. English IPA .......................................................... 22
4. PALE MALTY EUROPEAN LAGER ......................................... 6
4A. Munich Helles ......................................................... 6 13. BROWN BRITISH BEER ................................................... 23
4B. Festbier.................................................................... 7 13A. Dark Mild............................................................. 23
4C. Helles Bock .............................................................. 7 13B. British Brown Ale ................................................ 23
13C. English Porter ...................................................... 24
5. PALE BITTER EUROPEAN BEER ........................................... 8
5A. German Leichtbier .................................................. 8

BJCP Beer Style Guidelines – 2015 Edition i

.............................................................................. 42 14A......... 35 Historical Beer: Kentucky Common .................... Saison ...........................................................................50 17D........................................................................................ 55 20C.................................. Berliner Weisse ......... IPA..... 42 14C............ Scottish Heavy ........ Sweet Stout .. American IPA ................... AMBER AND BROWN AMERICAN BEER ............................. 34 26D............... STRONG BRITISH ALE ............... 26 23..................................................... 32 25A................................................................................................................................................................... 47 16B............................ Irish Stout .... 44 15...... TRAPPIST ALE ... 57 21B........... Oud Bruin .. 35 Historical Beer: Gose .......................... 44 15C.............. American Strong Ale .................................................................................. 51 18A......... Belgian Pale Ale ............................................... EUROPEAN SOUR ALE ................................................................................................... 58 Specialty IPA: Brown IPA................................... 39 Historical Beer: Sahti ....................... Trappist Single ...................................................................................................... Irish Extra Stout ........48 24A.. 36 Historical Beer: Lichtenhainer ................... 52 19..... Belgian Dark Strong Ale . Witbier ........................... HISTORICAL BEER ................ DARK BRITISH BEER ......... 27 23A................................................... Tropical Stout . 29 16D. Bière de Garde..... 43 22D.................. Belgian Golden Strong Ale ...................... PALE AMERICAN ALE............28 23F....................................................... American Porter ........ 45 16... 40 Judging Specialty-Type Beers ............................................................ 25 22A.................. AMERICAN PORTER AND STOUT .. 57 Specialty IPA: Black IPA .................30 24C....................................................... 47 16C.............................. Lambic ... 31 25.... American Brown Ale.............. Irish Red Ale ... 56 21A..................... Scottish Light.............................................. 37 Historical Beer: Pre-Prohibition Lager ..... 44 15B................ 25 22.................30 17C........................................................... Belgian Tripel ...........................50 18............ SCOTTISH ALE .... Scottish Export ........................................................................................ 54 20... Blonde Ale ......................38 Historical Beer: Pre-Prohibition Porter ................................................. 34 26B................................................. American Stout .......................................................30 24B........................ 52 26A.................................................. Old Ale ............................................ Imperial Stout . 39 INTRODUCTION TO SPECIALTY-TYPE BEER ........................................... 35 27.................................................... Wee Heavy ......................................... 41 Effects of Added Ingredients on Balance in Beer ............................................................................ Double IPA ...................... 54 20A.. Oatmeal Stout ....................50 25B......................................................... 40 Entering Specialty-Type Beers ............................... Belgian Dubbel .......14................. British Strong Ale ............................................................................ 25 22B............. 57 Specialty IPA: Belgian IPA ..........................................................................................48 17..................... 26 22C........... 59 Specialty IPA: White IPA ...28 23E........... 36 Historical Beer: London Brown Ale .......... 27 23B............................. Gueuze ........ Wheatwine ........................................ 53 19B... STRONG BELGIAN ALE ......... 59 Specialty IPA: Rye IPA ................ 49 17A.............................. 26 15A........ American Barleywine ...... 37 Historical Beer: Piwo Grodziskie . 45 23C.................... 59 Specialty IPA: Red IPA ............................. STRONG AMERICAN ALE............. 55 20B............... 33 26.......28 23D................................................... 46 16A..................... 34 26C................................................. BELGIAN ALE ............................................................ 60 ii BJCP Beer Style Guidelines – 2015 Edition ...................38 Historical Beer: Roggenbier ............. 49 17B................................... Foreign Extra Stout ................. Specialty IPA ....................................... 32 25C....................................................................................... 53 19C. 42 14B........................ 56 21................... 32 18B...................................................... Fruit Lambic ..................................... American Amber Ale .......... English Barleywine .................................................................... 29 24........ Flanders Red Ale ... IRISH BEER ................... 52 19A........................................................................................ American Pale Ale ............................ Belgian Blond Ale ...... California Common .......

................................. 75 APPENDIX B: LOCAL STYLES ... Fruit and Spice Beer ........................... 70 34B........ 67 32A.... Styles Sorted Using Style Family ............................ 77 Argentine Styles ......................... 66 32............................ 60 28A....... Styles Sorted Using History ..................... SMOKED BEER ........ 64 30C. 71 2........... 64 30A.... ALTERNATIVE FERMENTABLES BEER ................................ Fruit Beer ............... Styles Sorted Using 2008 Guidelines (Modified) ......... SPECIALTY BEER ....................... 67 33... 77 X1............68 33B.. 77 X2................................. Dorada Pampeana ............................................. 74 5.. 62 29C. 66 31A............................... AMERICAN WILD ALE .......................... 77 Italian Styles ............. 67 32B................................... 63 30.......................... 70 APPENDIX A: ALTERNATE CATEGORIZATIONS .................. 69 34............................................................... 72 3.................................... Styles Sorted Using 2008 Categories (Strict) .................................... Alternative Sugar Beer ............ Experimental Beer ................................................ Autumn Seasonal Beer ........................................ 61 28C........................... 73 4................................................... Winter Seasonal Beer............................ 64 30B...... Specialty Smoked Beer...................................................... 79 BJCP Beer Style Guidelines – 2015 Edition iii ............. 71 1.. 79 X3......... FRUIT BEER ... WOOD BEER . Classic Style Smoked Beer ................................................ Styles Sorted Using Country of Origin ..................................... Wood-Aged Beer ........ Mixed-Style Beer ........... or Vegetable Beer .. SPICED BEER ................................... 65 31................ 60 28B.................. Specialty Fruit Beer.................................28........................................................................... Mixed-Fermentation Sour Beer.................... Herb............................................................................ 70 34C............ 62 29A................. Brett Beer ........ Alternative Grain Beer ......... Wild Specialty Beer ................... 70 34A................ 62 29B......... Spice................................. Italian Grape Ale ................................ IPA Argenta......................... 66 31B.............. Clone Beer .................................................... 61 29.......................................................... Specialty Wood-Aged Beer .......68 33A....

means essentially the same thing as style and identifies the major characteristic of one type of beer. keep pace with emerging craft beer market trends. we mean a named understand the descriptions of the actual styles.g. we have provided some additional guidance on how to use the guidelines to reduce the potential for misuse that we have observed in past editions. and of course everything is to learn about beer styles. Our style (subcategory name) in the BJCP Style Guidelines. mead and cider styles. better describe the sensory characteristics of modern brewing ingredients. commonly used or are descriptive of a style that might not Competitions may create their own award categories that have a local name. do not attempt to derive additional meaning incorrectly using all the names simultaneously. Finally. So from these groupings. note that many category names and numbers are changing. dominant flavor. take advantage of new research and references. If you are familiar with the 2008 guidelines. When specialty beer beer styles and categories that they don’t seem to descriptions refer to a Classic Style. The purpose of the (or even the same) parts of the world. commercial breweries should use these names. and some existing styles have been divided into multiple categories or simply renamed. The goals of the new edition are to better address world beer styles as found in their local markets. then the groupings were named. but this too often led to people competitions. or to learn about a local market. usually with similar characteristics We understand that many of these styles can have but some subcategories are not necessarily related to different names and are called different things in different others within the same category. We are not categories! Individual styles can be grouped in any saying that these should not be respected. balance. See subcategory is the most important label – subcategory Appendix A for alternative groupings of styles. and Style. which is the Some people get so lost in the specific names we use for basic tool used during judging. color. Beers may also be grouped by country or region of origin to differentiate between styles iv BJCP Beer Style Guidelines – 2015 Edition . describe historical beers now finding a following. mead. the a style. and attributes that are assumed by default to be present or absent unless otherwise noted. then grouped by similar characteristics or The larger categories are arbitrary groupings of beer. Naming of Styles and Categories Each style has a well-defined description. Rather for instance to balance out the number of entries in each that these are the most appropriate names to describe the award category. styles. Any of these specialized meaning: Category. We are not attempting to tell breweries are distinct from the style categories listed in these what they should call their products. In the past. the reasoning was more variable and nuanced. groupings is perfectly acceptable. mead and cider to facilitate judging during showing a preference. competitions use style categories as award Some names we use are protected appellations.. we are attempting to guidelines. or that all fashion to create desired award categories in competition. and help competition organizers better manage the complexity of their events. Some changes have been made to allow us to be more agile in making future revisions. Styles were more information. just as we have had in the past with Mead and Cider styles. We didn’t want to use “-style” anywhere in names characteristics. strength. country of origin) was used to determine each category grouping. just assume While style categories are more useful for judging that there is an implied “-style” designation on every style purposes since they group beers with similar perceptual name. Subcategory. we often structure within the BJCP Style Guidelines is to group used several of these names in the style title to avoid styles of beer. Note that we have added an Introduction to Beer Styles section. Many new styles have been added. the grouped as they are to facilitate competition judging. we recognize this may not be the best way since these are style guidelines. named first. Do not assume that the same primary characteristic (e. or cider styles. The groupings of styles into categories has a new philosophy that groups styles with similar judging characteristics rather than a common heritage or family name. Styles and Categories country of origin to better understand the history of beer The BJCP Style Guidelines use some specific terms with in a country. mead or cider. There is no requirement that have a common name that can be used for easy reference. If this concept is hard to understand. No historical or geographic understand that we have selected names that are either association is implied. styles may be grouped into style families so they may be We sometimes had to choose names that included a compared and contrasted. region of origin.INTRODUCTION TO THE 2015 GUIDELINES The 2015 BJCP Style Guidelines are a major revision from the 2008 edition. For educational purposes. This new section addresses common characteristics of beer. names are simply identifiers that we have chosen to best see the Introduction to Specialty-Type Beer section for represent the styles and groupings described. the styles have only been When thinking of beer.

one of our styles. Allow for use in these cases are intended to be descriptive. we take no position on any of these – 3. and subsequently used the that it’s not our original mission to do this. We know lots of people use our guidelines. just a guidelines as a sort of universal Rosetta Stone for beer. they are that deliberately don’t match our guidelines. with subtle differences for homebrew competitions. some styles may overlap in the market. and whether they truly represent a different clear lines between styles to better allow for non- style or are simply the normal variation you would see overlapping judging categories. or our categories. find value in our work. please refer them to this section. Our hope is government regulation. The guidelines are So one should not infer that we are telling brewers that written in detail to facilitate the process of the they should be renaming their beers. examples can be rewarded. described in the guidelines are generally meant to describe modern beers currently available. Styles change over time. Consumers and trade groups began using the rediscover historical styles. structured evaluation of beer as practiced in The use of country or region names in style and category homebrewing competitions. originated in or were popularized in those areas. Guidelines are meant to examples that don’t match our (or anyone else’s) describe general characteristics of the most common guidelines. we are happy to have our we had no idea how prevalent and pervasive they would guidelines used. Commercial misinterpretations of the guidelines. we’re trying to describe beer. We understand that many other organizations or groups are using our guidelines for purposes beyond Using the Style Guidelines our original intent. If porter now doesn’t mean that it has always been anyone encounters someone using the guidelines made that way throughout its history.. and some We are not using country or region names to imply commercial examples may straddle boundaries. in the Historical Beer designed to limit misuse not prevent the guidelines from category). don’t make rash assumptions about the nature of but then found they were widely adopted worldwide to beer and beer styles based on applications of the describe beer in general. Take those words at face value. Many countries with emerging guidelines beyond their original intent. We freely allow our naming and become. Because we have a beer known as cases of misinterpretation and misuse in the future. Remember the implied descriptions are written primarily as an aid for usage of “-style” when considering the differences in these judging.g. unfortunately. Just remember was our original intent. 1. Some create beers called a style name examples.that used the same name (such as Porter). happy side-effect. or to brew styles not styles to describe their products. Beer styles change over misused in contexts beyond our original intent. When names have organized style categories for the purpose of in common usage exist. Many 2. world to a different audience. ethnic. don’t take each names is also not meant to imply that those styles are only individual statement in a style description as a made in those countries or regions. their products definitely that the information in this section will help prevent many change over time. And. of style descriptions for use in homebrew competitions. While we understand that the guidelines may have been 4. unless The following maxims express our original intent. we’ve also the years. or social conflict. We ownership or any other preferred standing. Not every commercial beer fits our styles. and are otherwise specified (e. and some styles are open to interpretation observed them being misused in competitions and for and debate. and we have in some cases sought to define products. not hard limits. We also craft beer markets were using them as handbooks for what know some craft brewers are using our guidelines to to brew. It’s not meant to be rigorously-applied specifications perfectly fine for a commercial beer to not match that are used to punish slightly unusual examples. doesn’t mean that the beers grading. We understand that between breweries of a similar product. being adopted for new uses: 5. Beer styles incorrectly. To the extent that those groups When we created previous versions of the style guidelines. Some breweries revel in creating their plain meaning. simply that they either reason to disqualify a beer. and serve as an aid for judging. not settle disputes. we prefer to use them for styles organizing homebrew competitions. The names we They are suggestions. We believed we were creating a standardized set numbering system to be used by others. We describing and communicating the styles of the understand that some names bring along political. However. Individual style reflective of local ingredients. Simply because a style name hasn’t other BJCP purposes such as exam preparation and changed over the years. and not some flexibility in judging so that well-crafted necessarily what the products are called in local markets. we have not attempted to BJCP Beer Style Guidelines – 2015 Edition v . not for rather than selecting a broader geographic name. The Style Guidelines were written primarily styles are now quite worldwide. and then often brewers are subject to market forces and unknowingly instruct others in their misuse. The BJCP Style Guidelines are guidelines not Don’t assume that every beer fits neatly into one of specifications. Some people develop their own themselves haven’t changed either. native to their country – we are thrilled to be able to many made astounding leaps of logic well beyond what help advance craft beer in this way.

categorize every commercial beer – that is not our Holy Scripture. Don’t get so lost in parsing the
intent or our mission. individual words that you lose sight of the overall
6. We have not defined every possible beer intent. The most important part of any style is the
style. Of course we know of beer styles that aren’t overall balance and impression; that is, that the beer
defined in our guidelines. Perhaps it is because the reminds you of the style, and is a nicely drinkable
style is obscure or unpopular, that homebrewers product. To get lost in the individual descriptions
aren’t making the style, that insufficient examples or loses the essence of the style. The mere fact that
research material exists to adequately define it to style descriptions can change from one edition of
our standards, or that it is from a part of the world the guidelines to the next should be the clearest
we haven’t extensively visited. Perhaps it was a illustration that the words themselves are not
historical style no longer made. Or perhaps it is sacred.
something we believe is a passing fad. Regardless of
reason, don’t believe that our guidelines represent Format of a Style Description
the complete categorization of every beer style ever We have used a standard format to describe beer styles.
made – they aren’t. They do, however, describe the The sections within the template have specific meanings
beers most commonly made today by homebrewers that should be understood so as not to be misused:
and many craft breweries.
• Overall Impression. In past editions, this was
7. Commercial examples change over time. Just often a simple restatement of the basic
as beer styles change, individual examples change as Appearance, Aroma, Flavor and Mouthfeel
well. Just because a beer was once a great example sections. However, the section now describes the
of a style does not mean that it will always be a great essence of the style; those points that distinguish
example of the style. Sometimes the beer changes it from other styles and that make it unique. The
(with ownership change, perhaps) or sometimes the Overall Impression can also be thought of as an
style trend changes but the beer doesn’t. Anchor expanded consumer-level description that might
Liberty helped define the American IPA style when be used to describe and differentiate the beer to
it was created, but it seems much more like typical someone who isn’t a beer geek or judge. This
American Pale Ales today. section also acknowledges the many uses outside
8. Ingredients change over time. Hops are the judging, and allows others to describe a beer
best example today; there are constantly new simply without using the detail needed by judges.
varieties coming to market with unique • Appearance, Aroma, Flavor, Mouthfeel.
characteristics. Brewers looking for a differentiator These four sections are the basic building blocks
may be rapidly adopting (and abandoning) of the style. They are the perceptual elements that
ingredients. It is difficult to say that the character of define the style, and are the guidelines against
a beer style is set in stone when the ingredients which a beer is judged in competition. These
typically used in it are changing constantly. Allow sections have been rewritten from prior guidelines
for these changes when judging beer; not all to focus more on the perceptual characteristics of
American or New World hops will be citrusy or the ingredients, not the ingredients or process
piney. Don’t be rigid about judging based on what themselves. Saying that a Munich Helles tastes
was available or commonly used at the time of this like continental Pils malt is a great shorthand for
writing; understand the ingredients typically used, what is perceived; except, of course, if you have no
and adapt judging to match the changing idea what continental Pils malt actually tastes like.
ingredients. Our guidelines are written so that a trained judge
9. Most styles are fairly broad. Some believe that unfamiliar with examples of a given style can do a
our styles inhibit brewer creativity by rigidly credible job judging it just using the structured
prescribing boundaries. That is not our intent; we evaluation method and using our guidelines as a
think creativity can drive innovation, and that reference.
brewer interpretation should be allowed. However, • Comments. This section contains interesting
not every innovation is a good idea, or results in a trivia or additional notes about a style that do not
beer that is recognizable in the same grouping of affect the perceptual assessment. Not every style
others with the same name. So styles should be has extensive comments; some are quite simple.
interpreted as having some flexibility, but within
reason. • History. The BJCP is not a historical research
organization; we make use of multiple references,
10. The Style Guidelines are not the Ten although we freely admit that we have defined the
Commandments. The words in this document are history for many modern styles that aren’t found
not due to divine inspiration; they were written by in reference books. Entire books can be (and have
people making a good faith effort to describe beer as been) written on some of the styles we describe;
it is perceived. Don’t treat them as some kind of

vi BJCP Beer Style Guidelines – 2015 Edition

we are only presenting a brief summary of some of maintenance. We intend to publish additional
the more important points. examples on the BJCP web site in the future. Do
• Characteristic Ingredients. We don’t attempt not assign any additional meaning to the order of
to provide enough details to create a recipe for examples within the guidelines. Do not assume
every style, but we do try to describe the typical that every commercial example would score
ingredients (and sometimes processes) that help perfectly when evaluated against the style
drive the character that distinguishes the style descriptions. Simply because a commercial
from others. Not every beer is going to be made example is listed as a reference for a style does not
the same way or using the same ingredients; we mean that every example is going to be world-
are simply describing what is typical, not what is class. Some beers can be mishandled, and some
required. examples change over time. Do not use
commercial examples as the benchmark for a style
• Style Comparison. A new section in this edition description; judge competition beers against the
of the guidelines, the Style Comparison notes help guidelines, not expectations from a single
describe how this style differs from similar or commercial example. A single beer rarely defines
related styles. Some people might understand a the entire range of a beer style, so do not limit
new style better if it can be described in terms of your expectations in such a restrictive way.
another style. Judges occasionally want to know
the key points that separates one style from • Tags. To facilitate the sorting of styles into
another. This section provides those clues, which alternate groupings, we have applied an
helps put the perceptual notes in context, Information Architecture-type tagging of
particularly for judges unfamiliar with the style. attributes for each style. The list of tags is in no
particular order, and is meant to signify attributes
• Entry Instructions. This section identifies the or information about a style. The tags should not
required information necessary for judges to judge be used to imply any deeper meaning.
an example in the given style. Competition
entrants should always provide this information. Style Description Language
Competition software should always require this
The guidelines are a set of long documents, and some style
information. Competition organizers should
descriptions are quite lengthy. To keep the prose from
always provide this information to the judges.
being bone-dry boring, synonyms (words or phrases
Judges should always ask for this information if it
meaning exactly the same thing, or having nearly the same
is not provided.
meaning) are frequently used. Do not attempt to read
• Vital Statistics. The general characteristics of more into the use of synonyms than is intended. In the
the style, expressed in Original Gravity (OG), past, some have questioned the difference between light
Final Gravity (FG), Alcohol-by-Volume (ABV), and low, medium and moderate, deep and dark, and
International Bittering Units (IBUs), and Color as many other similar examples – the answer is there is no
expressed in the Standard Reference Method difference in these words in the context in which they are
(SRM) from the American Society of Brewing used; they are intended to mean the same things (often,
Chemists (ASBC). For those outside the United relative intensities of perceptions). Take these words at
States that use the European Brewing Convention their plain meaning. If you find yourself parsing the
(EBC) color method, note that an EBC value is guidelines like you’re trying to find a secret message if
roughly double the equivalent SRM value. For played backwards, you’re trying too hard.
those familiar with the Lovibond system,
When we use multiple words to mean similar things, we
Lovibond is roughly equivalent to SRM for colors
are simply trying to be literate, and to use a reasonably
that exist in all but the darkest beers. For the
educated vocabulary. We don’t want to be the Language
purists out there, we’re talking about what is
Police and say that one synonym is always right, and
distinguishable to a judge using their eyes, not
others are always wrong. So don’t be looking for
chemists using analytical equipment in a
inconsistencies in usage or try to add nuanced distinctions
laboratory setting. Keep in mind that these Vital
in different words used to express the same concept. Don’t
Stats are still guidelines, not absolutes. They are
require that words in the style guidelines be the exact
where most examples fall, not every possible
same words used on scoresheets or exams. Worry more
commercial example of a style. They help judges
about the concept being conveyed and less about the
determine judging order, not whether an example
precise expression of the concept.
should be disqualified.
Pay careful attention to the modifiers used in describing
• Commercial Examples. The guidelines present the styles. Look for guidance on the magnitude and quality
well-established commercial examples that are of each characteristic. Notice that many characteristics are
generally representative of the style. The number optional; beers not evidencing these non-required
of examples has been generally reduced from past elements should not be marked down. Phrases such as
editions of the guidelines to facilitate may have, can contain, might feature, is acceptable, is

BJCP Beer Style Guidelines – 2015 Edition vii

appropriate, is typical, etc. all indicate optional Do not overly focus on single words or phrases within style
elements. Required elements are generally written as descriptions to the exclusion of the broader intent.
declaratory phrases, or use words such as must or should. Understand the overall impression of the style, the general
Elements that must not be present often use phrases such balance, and how the style differs from related or similar
as is inappropriate, no, or must not. Again, take these styles. Do not disproportionately weight specific phrases if
words at their plain meaning. that would change the overall impression, balance, and
meaning of the style, or if it would cause the beer to be
disqualified or otherwise marked down for style issues.

In order to reduce the size of style descriptions, we use some basic shorthand or jargon to represent more complex
thoughts, and we also omit some items that should only be noted in exception circumstances. Some terminology may
have different meanings in certain parts of the world, so we define our usages to avoid confusion. We also identify
certain characteristics that are assumed not to be present in all beer styles so we don’t have to repeat those restrictions
in every style.
otherwise noted. It is not necessary to repeat all these
Basic Categorization characteristics for every style description. Do not assume
The most general categorization of beer styles by yeast that since a characteristic (such as diacetyl) isn’t
type is a modern craft brewing phenomenon. American mentioned in a style description that somehow it is
brewers and most other craft brewers call beers ales if allowable.
they use top-fermenting (ale) yeast and lagers if they use Unless explicitly noted in an individual style description,
bottom-fermenting (lager) yeast. Most categorization all beer styles are assumed to be cleanly fermented and
systems will allow for a third classification, often called free from technical faults, including acetaldehyde,
spontaneously-fermented because of the method; astringency, chlorophenols, diacetyl, DMS, fusel alcohol,
however, wild is perhaps a more widely-used modern and phenolics. All beer styles are assumed to be free of
craft beer term for these beers fermented with bacteria packaging and handling faults, including oxidation,
or non-saccharomyces yeast. The term wild in this light-struck, sour, and musty characteristics.
context does not imply spontaneous fermentation; most
In mouthfeel, all beers are assumed to be free from
are directly inoculated with the desired fermentation
astringency, and not be creamy or have any other palate
sensations unless otherwise noted. Beers with an alcohol
In Germany and other old world brewing centers, the level of 6% or less are assumed to not have the flavor or
terminology most typically used to differentiate beers is warming nature of alcohol, unless otherwise noted.
to refer to them as top-fermenting or bottom- Higher-alcohol beers that have a noticeable alcohol
fermenting. Germans think of ale as a type of English presence should not be harsh, hot, solventy, or burning.
beer, and lager as a method of conditioning beer. So The alcohol character if noted, should be clean and not
Germans would typically speak of Kölsch as a top- have fusel alcohols.
fermenting lager beer, not an ale.
Lagers tend to be smooth, clean, and free of esters, but
English brewers, particularly when dealing in a historical may have slight yeast-derived sulfur notes that are often
context, might separate ales from porters and stouts as fleeting. Styles made with a large amount of Pilsner malt
types of beer (although in the next breath, saying there is may have low DMS notes; this is not a fault, but it is also
no difference between porters and stouts). When dealing not required unless otherwise noted. In both cases, the
in even more historical contexts, they might go even small amounts of sulfur and/or DMS should not be taken
further to describe ale as distinct from beer in that beer as meaning that prominent quantities are somehow
was hopped (or more highly hopped) than ale. These desirable – they’re not. Just be aware that the use of
historical notes are important for understanding old some traditional ingredients often leave small sensory
recipes and writings, but have little relevance today in indications of their presence that might be considered
the common usages of terms describing beer. faults in other contexts; that is perfectly acceptable,
These guidelines attempt to use the modern craft beer although not required.
definitions of ale, lager, and wild as the major groupings Unless otherwise noted, assume all lagers to not have
of beer styles, but will mention how they might be any fruitiness (esters). Ales tend to be less smooth than
described in local or regional contexts, if possible. lagers, so unless otherwise noted, assume all ales may
have some esters (not required, but not a fault).
Common Attributes of All Beer Styles
The attributes discussed in this section are assumed to
be present in every beer style description unless

viii BJCP Beer Style Guidelines – 2015 Edition

from the craft beer era. and other non-Old World locations. Can have all the attributes of classic Pome fruit – apple. as well as tropical fruit. such as stone fruit. cerevisiae). white classification contains other fruit. which can take on a wide range of perceptual characteristics. characteristics match those commonly provided by the roughly. Often having a lightly floral. rarely brash and aggressive. Generally that the long list of possible fermentation by-products less intense than many New World hops. DMS – Dimethyl Sulfide. they don’t necessarily imply that those specific richly malty flavors. resulting in brown colors and levels of Pilsner malt. but these are the grape. The takeaway is that we mean the terms. When judges use these around these points. or dough flavor reminiscent of English digestive biscuits.Glossary known as melanoidins. quince. The chemistry and flavor specific meanings within the guidelines. are “aroma-intensive”). can add a deeply toasted malt quality similar to toasted May be used as a primary fermentation or secondary bread crusts. spicy. a Hop Terms flavor commonly associated with Biscuit malt and some American hops – modern American brewing hops traditional English malts. and has a slightly sweet. typically implying that there are no including Saazer-type hops. from Australia and New Zealand. anomalous. lightly grainy or a generally thinner-tasting beer. herbal. fruity or funky complex flavors (leather. Stone fruit – fleshy fruit with a single pit (or stone). Vienna malt – can provide a bready-toasty malt Quality or Off-Flavor Terms presence. just that the perceived shorthand to discuss them. and other interesting aromatics. sometimes even somewhat meaty levels of DMS are appropriate. a lighter body than an all-malt product. pear. berry. malty. typically attenuative genus of yeast that often is used to produce more subtle and elegant in nature. flour. richly malty during barrel aging. toasted bread. Higher in DMS precursors than other malts. BJCP Beer Style Guidelines – 2015 Edition ix . typically having citrusy. an herbal character. we have highlighted a few terms brewing literature. unfamiliar to some readers. but don’t expect the toasted notes to be extreme – they’re more like untoasted bread crusts than Adjunct quality – a characteristic of beer aroma. are not present in significant or appreciable quantities (barely perceived trace quantities at the threshold of New World hops – American hops. Common species used in brewing quality that enhances the malt backbone of a beer include B. sweat. Typically except if specifically mentioned. In previous versions of the guidelines. British brewing hops. plum. funk. Can present as a Pilsner or Pils malt – continental Pilsner malt is quite corny character. and need some kind of convenient ingredients have been used.” mentioned ingredients. those other varieties from continental Europe. fermentation strain. apricot. common ones we mean. Does not necessarily character with a soft. stone fruit. spicy. Most are Maillard products – a class of compounds produced inappropriate in any style of beer. or that imply used interchangeably. or earthy. bruxellensis and B. Darker Munich malts exist with very different profiles (as with S. and mouthfeel that reflects the use of higher percentages of non-malt fermentables. honey-like quality. A shorthand for saying described as floral. Saazer-type hops – often called noble hops. traditionally among the finest continental European such as cherry. Rather than include a according to Kunze. peach. several strains confuse maltiness with sweetness. etc. resiny. very low to no yeast-derived fermentation by-products in Old World hops – traditional European brewing hops. along with those perception are typically acceptable. imply the use of any specific adjunct. a light from complex interactions between sugars and amino cooked corn quality may be apparent in beers with high acids at high temperatures. diacetyl. so brewers and ingredient names are used as a shorthand for the judges should avoid excessively pedantic discussions character they provide to beer. however. slightly toasty. melanoidin and Maillard product are that either may not be well understood. Literally means “British Malt or Mashing Terms fungus” and is often associated with qualities produced Munich malt – can provide a bready. in brewing. acetaldehyde. flavor. and esters. and melon. the finished beer. nonetheless). or Brett – shorthand term for Brettanomyces. mango. as “my-YARD. Biscuity – dry. it is this light cooked corn compounds. The botanical American hops. or similar components. More modern hops Yeast or Fermentation Terms can add even more unusual and experimental Clean fermentation profile – the quality of having characteristics. brewing hops. etc. distinctive. Sometimes characterization is not well understood. its use can sometimes result in a low corny DMS flavor. Maillard is pronounced. although they without adding residual sweetness. evergreen. When the guidelines state that any rich. toasted grain. although some can are sometimes known by other names.) in fermented beverages. which are a subset of Maillard Some terminology used in the style guidelines may be products responsible for red-brown colors (and. In some complete dictionary. or similar characteristics.

Categories (the major groupings of styles) Appearance Terms are artificial constructs that represent a collection of Belgian Lace (Lacing) – a characteristic and individual sub-categories (beer styles) that may or may persistent latticework pattern of foam left on the inside not have any historical. sugar. glycerol content. The names given to the to the droplets that slowly fall in streams from beverage groupings are for competition purposes only. fecal. and palate-attacking Dark Brown 22-30 sensations. membership in a style category somehow relates beer and is a desirable indicator of beer quality in Belgium. baby The beer styles described in the guidelines have been diaper. or Style Organization undesirable. If expected or desirable. slightly earthy. not other cooked vegetable characteristics or Straw 2-3 other DMS flavors. Very Dark Brown 30-35 Funky – A positive or negative term. sharp flavors. Within these as each submitted beer is judged against the identified Guidelines. or brewing industries. The term refers complexity of competitions. Competitions do not have to judge each style category separately. Note that SRM is a measure of beer color density more Competition organizers are free to combine style sub- than hue/tint. traditional ingredients. they may be combined. Brown 19-22 lacking rough edges. Deep amber/light copper 10-14 Copper 14-17 Elegant – smooth. opaque 40+ barnyard.flavor. or Color Reference otherwise reorganized for competition purposes. geographic. or horse stall qualities. can take the form of silage. If too intense. Keep this in mind when attempting to use categories into their own competition categories. Yellow 3-4 Rustic – coarse. unexpected. beer color descriptors generally follow this sub-category (style). mapping to SRM values: x BJCP Beer Style Guidelines – 2015 Edition . Not an indication of not be used in any broader contexts in the beer and quality. or farmyard character. pleasant character Deep copper/light brown 17-18 suggestive of high quality ingredients handled with care. hearty. categorized to assist with running homebrew competitions. refined. The only reason why they are Legs – a pattern that a beverage leaves on the inside of a grouped together is to assist with managing the scale and glass after a portion has been consumed. split. horse blanket. perhaps less refined as a Amber 6-9 general sensory experience. any logical grouping is permitted. styles with each other. wet hay. Do not infer that reminiscent of fine lacework from Brussels or Belgium. but can indicate a higher alcohol. depending on the Black 30+ context. or traditional of the glass as a beer is consumed. tasteful. As long only SRM numbers when describing beers. The look is relationship with each other. and may residue on the side of the glass. can often take on a Black. robust character reminiscent of Gold 5-6 older.

Wales. Scotland. In no way do the tags supersede the actual descriptions of the style. Austria. New Zealand Style Family ipa-family brown-ale-family pale-ale-family pale-lager-family pilsner-family amber-ale-family amber-lager-family dark-lager-family porter-family stout-family bock-family strong-ale-family wheat-beer-family specialty-beer BJCP Beer Style Guidelines – 2015 Edition xi . we have added informational tags to each style. Scandinavia eastern-europe Poland. Canada. France. formal definition. Category Tag Meaning Strength session-strength <4% ABV standard-strength 4-6% ABV high-strength 6-9% ABV very-high-strength >9% ABV Color pale-color straw to gold amber-color amber to copper-brown dark-color dark brown to black Fermentation/Conditioning top-fermented ale yeast bottom-fermented lager yeast any-fermentation ale yeast or lager yeast wild-fermented non-Saccharomyces yeast/bacteria lagered cold conditioned aged long conditioning before release Region of Origin british-isles England.Style Tag Reference To assist with regrouping styles for other purposes. but is not meant to be rigorous. These tags indicate certain attributes of the beer that may be used for grouping purposes. Ireland western-europe Belgium. Czech Republic. Mexico pacific Australia. Netherlands central-europe Germany. Russia north-america United States. Baltic States. The ‘meaning’ column explains the general intent of the tag.

or very limited production Dominant Flavor malty malt-forward flavor bitter bitter-forward flavor balanced similar malt and bitter intensity hoppy hop flavor roasty roasted malt/grain sweet noticeable residual sweetness or sugar flavor smoke flavor of smoked malt or grain sour noticeable sourness or intentionally elevated acidity wood wood or barrel age character fruit noticeable flavor and/or aroma of fruit spice noticeable flavor and/or aroma of spices xii BJCP Beer Style Guidelines – 2015 Edition . Category Tag Meaning Era craft-style developed in the modern craft beer era traditional-style developed before the modern craft beer era historical-style no longer made.

Clean lager perceived as sweetness due to the low bitterness. Miller High Life. Hop aroma may range BJCP Beer Style Guidelines – 2015 Edition 1 . but should not be confused with traditional examples. Less hop character and Vital Statistics: OG: 1. well-attenuated lager with a very neutral flavor profile American “lawnmower” beer. High Comments: Strong flavors are a fault. Very clear. Less bitterness and flavor than an carbohydrates. White. Coors Light. or corn-like if present. character (particularly a light apple character) is not a fault. expanded distribution. High levels of carbonation may and a low to very low grainy or corn-like flavor that might be accentuate the crispness of the dry finish. Very highly carbonated with slight carbonic bite on the tongue. the modern American lager style was general public as possible. and have smooth. While a clean fermentation character is desirable. although it can be perceived as like aroma.004 – 1. pale-color. flavorful bodied. a light amount of yeast Overall Impression: Highly carbonated. breweries consolidated.050 bitterness than a Leichtbier. 1A. well-attenuated. develop similarly bland products for the mass market less filling” campaign. Hop bitterness at low to medium-low frothy head seldom persists. Old Milwaukee Light Tags: standard-strength. nearly flavorless lager designed to be consumed very cold. pale-lager-family. Surviving History: Coors briefly made a light lager in the early 1940s. Became the dominant beer style for many starting in 1973 after Miller Brewing acquired the recipe and decades. Michelob Light. and thirst quenching drink.998 – 1. to very low hop bitterness. Light DMS is not a fault. and Style Comparison: A lighter-bodied. it can be a very refreshing with more character than typical American lagers. the beers of this category are not typically complex.1. Grain SRM: 2 – 3 ABV: 2. Hop aroma is light to none. heavily influenced by Prohibition and World War II. United States. traditional-style. and can have a floral. refreshing and thirst quenching. The ales tend to have lager-like qualities. sweet. with a spicy or floral hop character if present. Cream Ale Overall Impression: A very pale. but are not grainy. Mass-market beers with a more international appeal or origin are described in the International Lager category. Very Light DMS is also not a fault. lagered.or six-row barley with Characteristic Ingredients: Two.or six-row barley with high percentage (up to 40%) of rice or corn as adjuncts. Served very cold. Strong flavors are a fault. high percentage (up to 40%) of rice or corn as adjuncts. more flavor and body than a Additional enzymes can further lighten the body and lower Light American Lager. calorie version of an American Lager. Characteristic Ingredients: Two. spicy. pale-lager-family. with a sweet. balanced balanced 1B. Style Comparison: Stronger. Aroma: Low to no malt aroma. bottom-fermented. Miller Lite. Mouthfeel: Very light (sometimes watery) body. light. very light-bodied. Clean lager fermentation character. corn- Aroma: Low to no malt aroma.8 – 4. enough to distinguish). Beers of this genre became the largest supported by heavy advertising. Commercial Examples: Bud Light. Easily drinkable and refreshing. pale-color. north-america. flavor ranges from none to moderately-low levels. Very highly carbonated herbal quality (although rarely strong enough to detect).040 – 1. level. Appearance: Very pale straw to medium yellow color. or are designed to appeal to mass-market lager drinkers as crossover beers. lower bitterness than traditional European Pilsners. Coors Original. grainy. sweet or corn-like if present. Flavor: Relatively neutral palate with a crisp and dry finish but is relatively close to even. lagered. Low with slight carbonic bite on the tongue. Tags: session-strength. or herbal quality (although often not strong Appearance: Very pale straw to pale yellow color. spicy. American Light Lager from none to a light. Pabst Blue Ribbon. although it can be perceived as frothy head seldom persists. sellers in the United States in the 1990s. and low bitterness. International Lager. While a Flavor: Relatively neutral palate with a crisp and dry finish clean fermentation character is desirable. spicy or floral hop presence. but only became popular the population. Significantly less flavor. IBUs: 8 – 18 FG: 1. north-america. and can have a floral.008 Commercial Examples: Budweiser. Keystone Special Export Light. History: Although German immigrants had brewed traditional Pilsner-inspired lager beer in the United States Comments: Designed to appeal to as broad a range of the since the mid-late 1800s. STANDARD AMERICAN BEER This category describes everyday American beers that have a wide public appeal. Hop flavor fermentation character.028 – 1.010 Vital Statistics: OG: 1. Aroma: Medium-low to low malt notes. Very clear. hops. Balance may vary from slightly malty to slightly bitter. and spawning many international rivals who would marketed the beer heavily to sports fans with the “tastes great. Overall Impression: A clean. and heavily Modern versions were first produced by Rheingold in 1967 to promoted a beer style that was appealing to a broad range of appeal to diet-conscious drinkers. Often what non-craft levels of carbonation may accentuate the crispness of the dry beer drinkers expect to be served if they order beer in the finish.3% IBUs: 8 – 12 FG: 0.2% Belt Premium Lager. but is relatively close to even.040 SRM: 2 – 4 ABV: 4.2 – 5. Containing both ales and lagers. traditional-style. bottom-fermented. highly-carbonated. lower-alcohol. Hop fault. Balance may vary from slightly malty to slightly bitter. or Mouthfeel: Low to medium-low body. American Lager 1C. accessible flavors. ranges from none to low levels. a light amount of and a moderately-low to low grainy or corn-like flavor that yeast character (particularly a light apple fruitiness) is not a might be perceived as sweetness due to the low bitterness. Low levels of DMS are allowable. White. May be marketed as Pilsner beers outside of Europe.

Vital Statistics: OG: 1. Originally known as sparkling or present use ales. which is lower than commonly used. Balance quenching” quality. although should reflect maltiness and sweetness. but were not historically mixed with ale strains. although body can wheat flavor. Adjuncts World hops are typical.006 – 1. same range and balance as Blonde Ales. High carbonation.055 IBUs: 8 – 20 FG: 1. pale-color. German cousins. No clove phenols. any-fermentation.5 – 5 ABV: 4. German.053 OG range. spicy. and up to 20% Style Comparison: More hop character and less yeast glucose or other sugars in the boil. any-fermentation. A low to moderate corny flavor is commonly found. No clove phenols. or herbal notes are most Overall Impression: Refreshing wheat beers that can common. or grainy wheat flavors to be complemented by hop usually on the pale side. Overall. Hop aroma medium low to none. Finish can vary from somewhat dry to Appearance: Usually pale yellow to gold. balanced 2 BJCP Beer Style Guidelines – 2015 Edition . A light to moderate malty sweetness is acceptable. and can be of any 1D. can include up to 20% maize in the mash. but should not include banana. Flavor: Light to moderately-strong bready. Fair head retention. herbal). Cold popularized by Widmer in the mid-1980s. varying with gravity and attenuation. from an easy-drinking 1800s and survived prohibition. Large Characteristic Ingredients: American ingredients most proportion of wheat malt (often 30–50%. and can have a citrusy.0 – 5. north- america. Low to moderate hop Comments: Pre-prohibition Cream Ales were slightly flavor (citrusy. and the Alternative Fermentables specialty category. sometimes have a soft. spicy. Smooth mouthfeel with medium to high moderate malty sweetness or finish quite dry. banana is inappropriate. but may be slightly bitter. Little Kings Cream Ale. or weissbier style of beer. hoppier (including some dry hopping) and more to none.012 IBUs: 15 – 30 FG: 1. spicy. Big. balanced america. pale-ale-family. traditional-style. A grain bill of six-row malt. History: A sparkling or present-use ale that existed in the Comments: Different variations exist. Appearance: Pale straw to moderate gold color. Widmer Old Style.042 – 1. spicy. Sleeman Cream Ale Hefeweizen Tags: standard-strength. wheat-beer-family. floral. although modern brewers Characteristic Ingredients: Clean American ale or lager sometimes use it. as is floral. Low fruity esters are optional.5% Commercial Examples: Genesee Cream Ale. ‘fluffy’ impression. or a combination is typical in German weissbiers). May bitter (25-30+ IBUs). A clean fermentation character allows bready. Wheat Beer. sparkling Aroma: Low to moderate grainy. craft-style. although doughy. which can linger into the finish. Never with the banana and used for bittering and finishing. Midwest states.040 – 1. Many weissbier style using a cleaner yeast and more hops. first widely examples are kräusened to achieve carbonation. clove character of German weissbier. palate. or New of six-row and North American two-row. historical category. lager strains were (and sometimes still are) used by some History: An American craft beer adaptation of the German brewers. character as the primary malt flavor. high carbonation. light DMS (optional). Esters can be moderate stronger.055 Vital Statistics: OG: 1. yeast (German weissbier yeast is inappropriate). Liebotschaner Commercial Examples: Bell’s Oberon. or grainy Mouthfeel: Generally light and crisp.013 SRM: 2. is common. Neither malt nor hops dominate the aroma may be low to moderate. Brilliant.6% SRM: 3 – 6 ABV: 4. or doughy wheat clarity. higher attenuation levels can lend a “thirst hop bitterness.2 – 5. conditioning isn’t traditional. Goose Island 312 Urban Wheat Ale.required. but with a wheat but with more character. relatively neutral yeast strains. Clarity may range faintly sweet.008 – 1. Tags: standard-strength. north. Generally can have the Style Comparison: Similar to a Standard American Lager. but typically floral. American rye beers should be entered in brewers in Canada and the Northeast. These versions should be entered in the have a slightly crisp finish. aggressively-hopped beer with a lager style. doughy. long-lasting white head. and bitterness rarely rises above 20 high carbonation. a subtle aroma with neither hops nor malt display more hop character and less yeast character than their dominating. Mid-Atlantic. Low to moderate attenuation. An ale version of the American fairly sweet beer to a dry. New Glarus Spotted Cow. Medium-high to 1. which sometimes lasts into the finish. or fruity character. character. Produced by ale brewers to compete with lager strong wheat flavor. Any variety of hops can be character than German weissbier. Low to medium- from brilliant to hazy with yeast approximating the German low hop flavor (any variety. Slight creaminess is optional. or fruity). Flavor: Low to medium-low hop bitterness. wheat beers IBUs. Low to medium head with medium to flavor and bitterness rather than yeast qualities. American Wheat Beer variety although floral. American.050–1. Low to moderate Esters can be moderate to none. is usually even. Most commercial examples are in the Mouthfeel: Medium-light to medium body. Boulevard Unfiltered Cream Ale. Low fruity esters are optional. May have a reach medium. Hop Usually well-attenuated. bready. pale-color.

White to off-white foam stand which may not last. bottom-fermented. but generally represents an History: In the United States. International Amber Lager Aroma: Low to medium-low malt aroma. Low to moderate levels of caramel and toasty- or herbal character if detected. and hop character than a Czech Premium Skål. corn. spicy. May Vital Statistics: OG: 1. Schell’s Oktoberfest. Whether developed from American or European styles. They may be all-malt. malty Vital Statistics: OG: 1. Characteristic Ingredients: Two. Bright somewhat neutral. Devils Backbone Gold Leaf Lager. although with more of an adjunct quality. frothy head may aroma. Hop flavor ranges Flavor: Low to moderate malt profile which can vary from dry from none to medium levels. A broad category of international carbonation. Smooth. American style lagers. lagered.012 SRM: 2 – 6 ABV: 4. Less hoppy and bitter than a German Pils. dry. evolution of indigenous styles into a more generic product. etc. Very clear. but not a fault. often with an adjunct taste. spicy or floral hop presence. it is more of a categorization of similar beers produced worldwide. White. with colored variations having additional malt flavors while retaining a broad appeal to most palates. Balance may vary from slightly malty to sweetness is optional. The bitterness level can increase if the malt carbonated. Medium to high strong flavors are still a fault. Neutral aftertaste moderate. The balance can be fairly malty to DMS is not a fault. Moderately high to highly not objectionable. the styles will be referred to by their local country names. The grain character can be Appearance: Golden-amber to reddish-copper color. low levels of quality. and often showing a floral. Capital Winter body. Usually fairly well-attenuated. pale-lager-family. marketed and exported by large industrial or multi-national Style Comparison: Less well-developed malt flavor than a breweries. although Mouthfeel: Light to medium body. not a characteristic of the style. In many countries. The use of the term “international” doesn’t mean that any beers are actually labeled as such. Hop bitterness at medium-low bready notes can be evident. A light amount of DMS or corn aroma is not a fault. Caramel malt adjuncts. Heineken. with a similar history. Hop aroma may range from very with an interesting caramel or toast quality and restrained low to a medium. Loosely derived from original Pilsner-type lagers.” Any skunkiness in commercial beers historical relevance but who eventually changed into an from being lightstruck in a green bottle is a mishandling fault. traditional-style. Aroma: Low to moderate malt aroma which can be grainy.055 use rice. indistinguishable product in modern times. Full Sail Session Premium Lager. or show a light bready-crackery quality or clarity. often with an adjunct fermentation profile is generally most desirable. Clean lager profile. amber. IBUs: 8 – 25 FG: 1. and less bitter) version of a Pilsner-type beer. but is relatively close to even. pale-color. typically well-balanced and highly carbonated. than standard American lagers. or in America and many export markets. Birra Moretti. and hop flavor is low to moderate with a spicy. easily-drinkable lager character. Comments: International lagers tend to have fewer adjuncts Finish is moderately dry with a moderately malty aftertaste. with the bitterness becoming more noticeable but Mouthfeel: Light to medium body. or floral character. or as a more accessible (and often drier Color malts such as victory. Hop aroma can range from low to none with a mildly not be long lasting. Often heavily European or American hops or a combination of both.042 – 1. Low to medium-low corny to medium level. 2A. to grainy-sweet. Yuengling Lager Pale Lager. with a corny aroma is acceptable. Tags: standard-strength. which can be grainy. While a clean bitterness. nearly even. Outside the United States. some examples can be creamy. Often confusingly describing rather generic amber beers that may have had more labeled as a “Pilsner. with a very low to moderate caramel-sweet to toasty-malty Appearance: Pale straw to gold color. crisp. Smooth.6 – 6.2. lagered. Clean fermentation profile. INTERNATIONAL LAGER International lagers are the premium mass-market lagers produced in most countries in the world. yeast character (such as a light apple fruitiness) are not a fault. Singha BJCP Beer Style Guidelines – 2015 Edition 3 . bottom-fermented. A slight DMS or Flavor: Low to moderate levels of grainy-malt flavor. A light amount of herbal. with light malt and sometimes hop flavors. developed as a premium adaptation of the mass-market International Lager or an version of the standard American lager.0% American lager. Vienna lager. Dos Equis Amber. amber-color. it is refreshing and thirst-quenching. Hop bitterness is low to slightly bitter.0% Commercial Examples: Asahi Super Dry. balanced Overall Impression: A highly-attenuated pale lager without strong flavors.008 – 1. Corona Extra. well-attenuated finish.008 – 1. Overall Impression: A well-attenuated malty amber lager malty or slightly corny-sweet. Less Commercial Examples: Brooklyn Lager. traditional-style. amber-lager-family. they all tend to have a fairly uniform character and are heavily marketed. Can have a slight carbonic bite on the tongue. mass-market lagers ranging from up-scale American lagers to Comments: A wide spectrum of mass-market Amber lagers the typical “import” or “green bottle” international beers found developed either independently in various countries. Served cold. More robust versions can approach a Munich Helles in flavor. or sugar as adjuncts.014 Style Comparison: Generally more bitter and filling than SRM: 7 – 14 ABV: 4. Red Stripe. malt flavor. International Pale Lager Tags: standard-strength.042 – 1. developed either as an imitation of Characteristic Ingredients: Two-row or six-row base malt. 2B. History: Varies by country. or may be all malt. up to moderate corny or malty sweetness.or six-row barley. floral or spicy character.6 – 6.050 IBUs: 18 – 25 FG: 1. character increases to match.

2C. The balance is typically somewhat Pauli Girl Dark. Flavorful and refreshing. Czech Pale Lager hop flavor. Hop flavor ranges from none to SRM: 14 – 22 ABV: 4. Medium-low to no roast and caramel malt aroma. dark-color. The low bitterness darker than pale. traditional-style. and not assertively bitter and/or roasted. Burnt or moderately strong roasted malt flavors are a Shiner Bock defect. ležák (lager. but need not be present. Mouthfeel: Medium-light to medium body. leaves the malt as the primary flavor element. Schwarzbier. which helps achieve the higher finishing gravity (along with the mashing methods and cooler fermentation). fruity History: Josef Groll initially brewed two types of beer in hop-derived esters are acceptable. but equally restrained in bitterness. rich. The Czech names for these categories are světlé (pale). bitter pale Czech lager having the familiar flavors of the overbearing. refreshing.2 – 6. Devils medium hop bitterness. desirable. vollbier. as is typical of other International Lagers. Light use of caramel and darker aroma is not a fault. and tmavé (dark). special) and color (pale. and flavor profile that distinguishes Czech lagers.012 of coffee. although at different gravity ranges. may have a light corn appeal to a broad audience. Evan Rail speculates that these were Appearance: Light gold to deep gold color. low levels of yeast character (such as a light apple Characteristic Ingredients: Two.0% low levels. Light (but never intrusive) diacetyl and light. fruitiness) are not a fault. These differences characterize the richness. and can have a light. 3A. twice the production.008 – 1. Often either a colored or sweetened character. adjuncts. acceptable. This helps provide a slightly higher finishing gravity (and thus slightly lower apparent attenuation). or a more Hop aroma may range from none to light spicy or floral hop broadly accessible (and inexpensive) version of more presence. barely noticeable (near threshold) amount of diacetyl that often is perceived more as a rounded body than overtly in aroma and flavor [significant buttery diacetyl is a flaw]. May have a very light fruitiness. CZECH LAGER Czech lagers are generally divided by gravity class (draft. spicy. Backbone Old Virginia Dark. Diacetyl or fruity esters are acceptable at low Overall Impression: A lighter-bodied. with the smaller beer having sulfur. This is not to imply that the categories below are the full coverage of Czech beers. creamy white head. or sugars as adjuncts. Aroma: Light to moderate bready-rich malt combined with light to moderate spicy or herbal hop bouquet. Brilliant to very probably 10 °P and 12 °P beers. lagered. Bitterness is prominent but never harsh. Medium to high carbonation. and is Dunkel. and a richer. slightly fuller body and mouthfeel. bottom-fermented. simply a way of grouping some of the more commonly found types for judging purposes. and starkbier. International Dark Lager Mouthfeel: Light to medium-light body.or six-row barley. Frequently uses beige to light tan in color. or herbal. been weaker. Pivo is of course the Czech word for beer. malty 3. and is typically floral. Tags: standard-strength. with a long-lasting. The gravity classes are výčepní (draft. This is the most consumed type of beer in the Czech Republic at present. while Czech lagers can have a slight amount of unfermented extract remaining in the finished beer. Smooth with a light creaminess. while Czech lagers are often fermented cooler (7–10 °C) and for a longer time. Appearance: Deep amber to dark brown with bright clarity Style Comparison: Less flavor and richness than Munich and ruby highlights. and slightly less intense format. stronger Czech Premium Pale Lager (Pilsner-type) beer but in a lower alcohol. the balance Comments: The Czech name of the style is světlé výčepní between the malt and hops may vary. No 1842–3. created by the same large. Saint Moderately crisp finish. Session Black Dark Lager. The style guidelines combine some of these classes. levels. While a clean fermentation profile is generally most traditional dark lagers. dark-lager-family. There are often variations within the gravity-color groupings. industrial breweries and meant to Aroma: Little to no malt aroma. amber. Overall Impression: A darker and somewhat sweeter version of international pale lager with a little more body and Comments: A broad range of international lagers that are flavor. corn. hoppy finish. Foam stand may not be long lasting. 11–12 °P). German lagers tend to have a cleaner fermentation profile. malts. while most modern German lagers are made with infusion or step infusion mashes.044 – 1. Dixie Blackened Voodoo. and speciální (special. lighter-bodied. Low to Commercial Examples: Baltika #4 Original. 13 °P+). polotmavé (amber). Low to medium-high spicy or herbal 4 BJCP Beer Style Guidelines – 2015 Edition . a výčepní and a ležák. Czech beers within the classes are often simply referenced by their gravity. The division into gravity classes is similar to the German groupings of schankbier. or other dark lagers. but need not be present and should never be hoppy.056 no caramel and/or roasted malt flavors (and may include hints IBUs: 8 – 20 FG: 1. lager. and the low hop History: Darker versions of International Pale Lagers often levels provide very little in the way of balance. adaptation of the standard pale industrial lager. Czech lager yeast strains are not always as clean and attenuative as German strains. Flavor: Medium-low to medium bready-rich malt flavor with a rounded. malty. while other beers in the Czech market are not described (such as the strong Czech Porter). Czech lagers in general are differentiated from German and other Western lagers in that German lagers are almost always fully attenuated. Moderate carbonation. Flavor: Low to medium malty sweetness with medium-low to Vital Statistics: OG: 1. slightly more complex flavor profile in equivalent color and strength beers. molasses or cocoa). but that the výčepní could have clear. San Miguel Dark. Faint hint of caramel is pivo. even with modern malts. dark). A light amount of DMS or corn rice. Commercial versions may use coloring agents. mouthfeel. 7–10 °P). particularly within the speciální class. Czech lagers are traditionally made with decoction mashes (often double decoction).

008 – 1. only Pilsner Urquell is called a brewed in the Czech Republic. everyday version of Czech Premium Pale Lager. and body than carbonate content. The malt to sweeter and somewhat caramelly. balanced towards hops or malt but is never aggressively tilted Mouthfeel: Medium-full to medium body.044 – 1. Bavarian brewer Josef Groll is credited with first and less hop. floral or herbal hop character Aroma: Medium to medium-high bready-rich malt and may be moderate to none. Complex yet well-balanced and refreshing. pale-color. off-white. rounded hop profile despite high hopping rates. Spicy. rounded hop IBUs: 20 – 35 FG: 1. hoppy central-europe. or Czech styles polotmavý ležák (11–12. Brilliant to very clear medium-high). Moderate to low carbonation. Republic. Low ion water provides a distinctively soft. Clear to bright low fruity hop-derived esters are acceptable. or residual Characteristic Ingredients: Soft water with low sulfate and sweetness. clean hop bitterness provides a balanced finish. Light diacetyl. Notch Pivovar Jihlava Ježek 11°.017 profile despite high hopping rates.2 – 5. Light to moderate diacetyl and low hop-derived often with a gentle creaminess. hop character.014 Commercial Examples: Bernard Sváteční ležák. Saazer-type hops. rounded interpretations ranging from drier. pale-color. pale-lager-family. but need not be clarity. persistent head. caramelly and candy-like. Moderate to low carbonation. but given a fresh dose of pure yeast after fermentation. central-europe. Czech Amber Lager Overall Impression: Malt-driven amber Czech lager with 3B. considerable hop character. Únětická 12° Session Pils. Flavor: Rich. Clean lager character. Prominent but spicy hop flavor. Style Comparison: A lighter-bodied. bitter. Saazer-type hops. Saazer-type hops. which English bitter but significantly richer with more of a deep was first brewed in 1842 after construction of a new brewhouse caramel character. malt flavors can vary quite a bit. bottom-fermented. styles světlý ležák (11–12.4 – 5. carbonate content. pale Czech lager. long-lasting. or herbal hop fruity esters (stone fruit or berries) may be present. These beers Vienna and Munich malts may also be used. The Overall Impression: Rich. IBUs: 30 – 45 FG: 1. Maillard product-dominant to caramelly and almost sweet. Czech a German Pils.0 – 4. Diacetyl is bouquet. No roasted malt Bitterness is prominent but never harsh. though its nature may vary from dry and clarity. berry esters optional. present. Gambrinus SRM: 3 – 6 ABV: 3. Large. traditional-style. balanced. Kout na Šumavě Koutská 12°. Commercial Examples: Březňák Světlé výčepní pivo. which translates as half dark. Modern examples vary in their malt to hop Style Comparison: The style can be similar to a Vienna lager balance and many are not as hop-forward as Pilsner Urquell. bready maltiness combined with a Some examples have a candy-like to graham-cracker malt pronounced yet soft and rounded bitterness and floral and character. This style is a combination of the Czech speciální pivo (13–14.8% IBUs: 20 – 35 FG: 1. Low mineral are sometimes cloudy. This style is a combination of the Comments: Generally a group of pivo Plzeňského typu. either way. BJCP Beer Style Guidelines – 2015 Edition 5 .Characteristic Ingredients: Soft water with low sulfate and Style Comparison: More color. or that approaching an History: Commonly associated with Pilsner Urquell.5 – 6 ABV: 4. The long finish can be flavor. Mouthfeel: Medium body. leading to different with considerable malt and hop character and a long. vary. impression. Czech lager Vital Statistics: OG: 1. Pilsner Urquell. and the bitterness Aroma: Moderate intensity. or very Appearance: Deep amber to copper color. although not as much as in many contemporary German examples. Czech malt. Comments: The Czech name of the style is polotmavé pivo. Czech Premium Pale Lager hop character that can vary from low to quite significant. with subtle yeastiness and enhanced content water. though low medium-low to medium-high spicy. traditional-style.1% Premium.9 °P). Czech Pilsner malt.013 – 1. Low diacetyl optional. Subtle plum or high. malt complexity. floral. Low to moderate spicy hop flavor. Pivovar Kout na Šumavě Koutská 10°.060 yeast. A resurgence of small breweries Pilsner.013 – 1. Large brewery versions are generally similar by burghers dissatisfied with the standard of beer brewed in to Czech Premium Pale Lager with slightly darker malt flavors Plzeň. softer lager yeast.9 °P) and polotmavé Pilsner-type beers. Primátor Premium. and may be either kräusened with yeasted wort or Characteristic Ingredients: Pilsner and caramel malts. pilsner-family.9 °P) and světlé speciální pivo (13– History: A Vienna-style lager which has continued to be 14. while smaller breweries often make versions with brewing the beer.9 °P). flavors are complex for a Pilsner-type beer.060 refreshing. bready. characterful. the interplay is rich and complex. Únětické Tags: standard-strength. Vital Statistics: OG: 1. rich malt aroma that can be is strong but clean and without harshness. opening in the Czech Republic has increased the number of Kvasnicové (“yeast beer”) versions are popular in the Czech examples of this style. but need not be present. Malt and hop flavors are medium to medium. despite how widely adopted this name is worldwide. though the balance between the malt and hops may optional and can range from low to none. Flavor: Complex malt flavor is dominant (medium to Appearance: Gold to deep gold color. hoppy 3C. Tags: session-strength. complex. with a fuller finish and a cleaner.044 – 1. lower-intensity. and slightly biscuity finish. Soft and round.028 – 1. which gives a either bready and Maillard product-dominant or slightly rounded impression that enhances drinkability. but with Saazer-type hop character. bottom-fermented.017 Vital Statistics: OG: 1. pivo 10° lagered.044 SRM: 3.8% larger commercial examples has dropped in recent years. and the malt may contain a slight impression of caramel. In the Czech Republic. creamy white head. malt richness. The bitterness level of some SRM: 10 – 16 ABV: 4. Dense. lagered. Finish may vary from dry and hoppy to relatively sweet. Czech lager yeast. esters are acceptable. Stronger than a Czech Pale Lager. Low ion water provides a distinctively soft.

Persistent History: Created in Munich in 1894 at the Spaten brewery to creamy white head. Spicy hop flavor can be moderately-low to none. Helles in DMS is not a fault. toast. Flavor: Moderately malty start with the suggestion of sweetness. dried dark fruit. supported by a low to medium-low traditional German Saazer-type hop varieties. lager yeast. deep. bottom-fermented. not nuts. 4A. Similar malt profile as a restrained bitterness. IBUs: 18 – 34 FG: 1. Currently the most popular style in Southern Germany. finish. persistent head. maltiness. flavor. Czech Dark Lager 20 range with a sweeter balance. Pilsner malt-driven German lagers of vollbier to starkbier strength. often with a red or garnet tint. Appearance: Medium yellow to pale gold. and aftertaste. as are most German beers. a very low background note of rich malt character that often suggests sweetness. dark fruit. but rather Aroma: Moderate grainy-sweet malt aroma. Kout na Šumavě Koutský tmavý speciál 14°. Czech lager yeast. amber-lager-family. gold-colored German lager with a smooth grainy-sweet malty flavor and a soft. Clear to bright clarity. Smooth.4 – 5. with variable levels of hopping providing a range of Characteristic Ingredients: Pilsner and dark caramel malts possible interpretations. with optional qualities such as bread crusts. While a supporting role. dark-color. but with less hops in the balance. Moderate to low carbonation. Budweiser Budvar B:Dark tmavý ležák. Low to moderate diacetyl and balanced light plum or berry esters may be present. 4. which can be more assertive with more body. Pleasant. Subtle spicy. Smooth. Roasted malt characters such yeast. Very fresh examples will seem sweeter German Exportbier. off-white to Vital Statistics: OG: 1. Many small. Low to focuses on malt flavor with underlying hop bitterness in a moderately-low spicy. compete with pale Pilsner-type beers. hop character. clean German hop bitterness. bottom-fermented. Pivovar Březnice Herold. Can have a Tags: standard-strength. Munich Dunkel. pale. slight alcohol warmth in stronger versions. malt-accentuated beer that is not overly sweet. Low diacetyl and low fruity esters dark lager ranging in character from Munich Dunkel to (plums or berries) may be present. and/or bitterness). amber-color. but less malty-sweet in nature and pale rather but the hops should be noticeable. malty Czech lager with a History: The U Fleků brewery has been operating in Prague roast character that can vary from almost absent to quite since 1499. clean fermentation profile. everyday drink. dark-lager-family.044 – 1.9 °P) and tmavé speciální pivo (13–14. lagered. considerable Vysoký Chlumec Démon. simply the impression of maltiness with with less hop character throughout. floral. Moderately creamy Dudák Klostermann polotmavý ležák 13° in texture. flavor.017 SRM: 14 – 35 ABV: 4. or herbal hop aroma. but additions of Vienna or Munich malt are also Aroma: Medium to medium-high rich. rich malt character that can fade with time. Strakonický mouthfeel without being heavy or cloying. lagered. as chocolate or sweetened coffee can vary from moderate to none but should not overwhelm the base malt character. nuts. 13° ležák Hop bitterness may be moderate to medium-low but should be Tags: standard-strength. The finish is soft and dry. Medium carbonation.9 °P). Characteristic Ingredients: Continental Pilsner malt. or herbal hops and restrained well-lagered character. bitterness help keep the balance malty but not sweet. rounded palate impression. Balance can vary from malty to relatively well. central-europe. prominent. Overall Impression: A rich. Schwarzbier. Munich Helles due to the fresh. toast. Primátor polotmavý 13°. finish. typically with malty-rich Maillard products and a Commercial Examples: Bohemian Brewery Cherny Bock light to moderate residual malt sweetness. malty. traditional-style. Devils Backbone caramel. The freshest examples will have city. Low mineral content water. but typically with greater malt richness and hop character (aroma. sometimes sweet appropriate. or caramel. with Munich tends to be lighter in all aspects than those outside the malt dominating the balance. chocolate and Morana. not crisp and biting. Appearance: Dark copper to almost black color. Any fruity esters are typically from malt. Large. Notch coffee may also be present. and more of a malty-sweet aroma.Commercial Examples: Bernard Jantarový ležák. floral or herbal hop flavor. floral. Saazer-type hops. traditional-style. Comments: This style is a combination of the Czech styles balanced tmavý ležák (11–12. balanced to gently hop-forward. More modern examples are drier and have higher bitterness while traditional versions often have IBUs in the 18– 3D. perceptible. complex maltiness dominates.013 – 1. they are still well-attenuated. dark. Style Comparison: The beer is the Czech equivalent of a spicy hop aroma is optional. PALE MALTY EUROPEAN LAGER This style category contains malty.060 tan. new breweries are brewing this style. clean lagers. moderate grainy-sweet malt flavor with a soft. Pivovar Mouthfeel: Medium to medium-full body. Clean fermentation profile. Malt flavors such as 4%. Low to moderately-low spicy. which Comments: A fully-attenuated Pils malt showcase. While malty.8% Flavor: Medium to medium-high deep. Export examples can quickly lose some of the clean aroma is most desirable. residual sweetness. Helles is a helps make this beer a refreshing. licorice. dry Mouthfeel: Medium body. Low. central-europe. cola. More body and malt presence than a German Pils. Clear. U Fleků Flekovský tmavý character. with very low to moderate roast Černé Pivo. Malty with an interesting and complex flavor profile. The Style Comparison: Similar in malt balance and bitterness to malt dominates the hops in the palate. There should not be any than dark. with the addition of debittered roasted malts are most common. Overall Impression: A clean. 6 BJCP Beer Style Guidelines – 2015 Edition .

Well-attenuated. pale-lager-family. Overall Impression: A relatively pale. more drinkable but still malt with some Munich malt to add character (although much malty version that they wanted to be “more poundable” less than in a traditional bock). not major grist differences.054 – 1. Little to no caramel flavors. traditional-style. herbal. or a Munich Helles brewed to bock strength. Well-attenuated and crisp. Mouthfeel: Medium body. While quite malty. caramel. with an emphasis on toasty. maltsters and yeast.7 – 5. some Vienna and/or Munich malt to increase maltiness. or stand.8 – 6. Spaten Premium Lager. The hop character is generally more apparent than have a deeply toasted. Festbier Oktoberfestbier. Clean fermentation profile. Low to lager beer with a nicely attenuated finish that enhances medium-low floral. often with a spicy. We chose to call this style Festbier since alcohol warming may be present. and is carbonation. pale-color. although without the associated Münchner Gold. so many craft breweries believe that Maibock is a “fest” type beer hitting the upper in the US produce beer called Oktoberfest. but of beer served at Oktoberfest is set by a Munich city committee. Löwenbraü Original. 4C. The taste is mostly of Pils flavor dominates with some toasty notes and/or Maillard malt. the majority of beer served at developed during fermentation. but with development. it can be found at many other ‘fests’). hoppier. traditional-style. but there is some appellation for beer produced at large breweries within the dispute whether Helles (“pale”) Bock and Mai (“May”) Bock are Munich city limits for consumption at Oktoberfest. Smooth and clean with no harshness or sometimes called Wiesn (“the meadow” or local name for the astringency. character. with a smooth. with a moderately strong malty flavor and a light hop lagered. The bitterness is products providing added interest. pale-color. boiling is less than in Dunkles Bock to restrain color Characteristic Ingredients: Majority Pils malt. supportive. Weihenstephaner Original Vital Statistics: OG: 1. Alcohol strength barely the balance than in other bocks). The malt should not drinkability. somewhat creamy herbal. clear clarity. but based on the limits of hopping and color for the range. Persistent white to off-white foam Moderately-low to no hop aroma. with a be low to none.012 lagered. this beer typically has less dark and rich malt flavors. Oktoberfestbier is a protected Comments: Also known as Mai Bock. Large. noticeable as warming. Hacker-Pschorr Czech Premium Pale Lager. by German and EU regulations. if at all.3% malty Commercial Examples: Augustiner Oktoberfest.006 – 1. Any fruitiness is due traditional style described in these guidelines as Märzen.Vital Statistics: OG: 1. Schönramer Gold. Hacker- Pschorr Superior Festbier. Moderate hop bitterness (more so in texture. or biscuity quality. but some countries are not bound by these rules. specifically made for the United States is still mainly of the History: A fairly recent development in comparison to the traditional amber style. persistent. Hofbräu Festbier. Saazer- (according to the head brewer at Paulaner). The serving of Maibock is Paulaner first created the golden version in the mid-1970s specifically associated with springtime and the month of May. or spicy hop flavor. to Munich and other specialty malts. because they thought the traditional Oktoberfest was too Characteristic Ingredients: Base of Pils and/or Vienna filling. clean. Flavor: Moderately to moderately strong grainy-sweet malt Clean lager fermentation character. Most agree that they are identical. floral. definitely malty Appearance: Deep gold to light amber in color. sweetness. with a malty palate impression and finish that encourages drinking. Bright clarity. Medium carbonation. as are US-produced interpretations. bottom-fermented. Very light alcohol may be noticeable. herbal. IBUs: 18 – 25 FG: 1. and can be drier. should not have with a lightly toasted quality and low Maillard products. with more SRM: 3 – 5 ABV: 4. But the actual type type hops. Clean lager in other bocks. Deftly balances strength and drinkability.012 a Märzen. other members of the bock family. The malt complexity is similar to a higher-gravity Bürgerbräu Wolznacher Hell Naturtrüb. May have lightly toasty. Löwenbräu 4B. Moderate to moderately-high Oktoberfest. white head. creamy. Helles Bock Aroma: Moderate malty richness. Medium to medium-low bitterness. strong. peppery). but still should yield a malty. May have a light DMS flavor. Paulaner Wiesn. despite the increased hop bitterness. Medium-low to medium floral. but with slightly toasty hints. SRM: 4 – 7 ABV: 5. Most commercial examples are medium gold in color. Style Comparison: Can be thought of as either a pale version Differences in commercial examples are mostly due to different of a Dunkles Bock. malty German doughy aromatics and an impression of sweetness. Fruity esters should Flavor: Medium to medium-high malty flavor initially. flavorful finish. bottom-fermented. Lager. or spicy hops. floral quality.010 – 1.044 – 1.057 Tags: standard-strength. Bright to in the balance. Moderate to no hop flavor (spicy. central-europe. Decoction mash is typical. Aroma: Moderate to strong grainy-sweet malt aroma. pale German lager Tags: standard-strength. So they developed a lighter. fermentation character. Paulaner Premium hops. herbal. not cloying. and more bitter than a BJCP Beer Style Guidelines – 2015 Edition 7 . Other synonymous. Less rich in malt intensity than a Commercial Examples: Augustiner Lagerbier Hell. No non-malt adjuncts. Clean fermentation profile. amber hues.4% hop flavor and higher alcohol. A light Oktoberfest festival). Clean lager yeast. pale-lager-family. Weihenstephaner Festbier Overall Impression: A smooth. Maibock. not yeast-derived esters History: Since 1990. More rich-heavy in body than a Helles. bread dough quality and an impression of soft a light DMS aroma.048 Style Comparison: Less intense and less richly toasted than IBUs: 16 – 22 FG: 1. with a moderately-dry finish that Comments: This style represents the modern German beer may taste of both malt and hops. Showcases elegant German malt flavors without becoming too heavy or filling. served at Oktoberfest (although it is not solely reserved for Mouthfeel: Medium-bodied. Export beer lower level of Maillard products. often Appearance: Deep yellow to deep gold color. but not dry. The hops compensate for the Oktoberfest in Munich has been this style. central-europe.

bottom-fermented. Tettnang.6% oxidation defects. and generally crisp and well-attenuated. Dry finish with a light malty and hoppy aftertaste. Kölsch Konvention simply defines the beer as a “light. Mahr’s Leicht. delicately-balanced beer attenuated. category. continental Pils malt. Very clear Appearance: Straw to pale gold in color. slight crispness in the finish (but no harsh aftertaste). Ayinger alcohol than a Festbier. character. possibly with a very light bready or carbonation. alcohol. may be used. Aroma: Low to medium hop aroma.4 – 3. Kölsch is an hoppy appellation protected by the Kölsch Konvention (1986). A slight wheat taste is rare but not a fault. Has more of a rich malt character and more Commercial Examples: Altenmünster Maibock.3 – 7. Low to medium hop flavor. PALE BITTER EUROPEAN BEER This category describes German-origin beers that are pale and have an even to bitter balance with a mild to moderately strong hoppy character featuring classic German hops. most are medium-low to medium lower carbohydrates. Moderately bitter with noticeable malt and hop style. cherry or pear) is acceptable.Dunkles Bock. Spalt or Hersbrucker). Characteristic Ingredients: Similar to a German Pils or Comments: Characterized in Germany as a top-fermented. herbal. balance between soft yet attenuated malt. They are generally bottom-fermented or are lagered to provide a smooth profile. Note that drier versions may seem hoppier or more bitter than the IBU specifications might suggest. herbal. bock-family. medium-low to medium bitterness with a delicate dryness and well-lagered. and calories. clean ale yeast. and each interprets the Kölsch Konvention slightly Style Comparison: Like a lower-alcohol. Paulaner History: Cologne. The hop flavor is variable. The 5B. and is restricted to the 20 or so breweries in and around Köln. top-fermenting Vollbier. but developed the Tags: session-strength. as the delicate character can fade quickly with age. pale-color. well-attenuated. persistence. differently. and a spicy. or herbal character. and can range from Comments: Marketed primarily as a diet-oriented beer with low to moderately-high. Paulaner Münchner Hell Leicht. Brilliant clarity is characteristic. very clean. Attenuative. Kölsch. Leicht class beers can be made from Weissbier. malty 5.010 shelf-life. or sulfury accent that accentuates the dryness and Altbier. highly Overall Impression: A clean. bottom-fermented. Has a delicate white head that may not persist.026 – 1. Kölsch tends to have a relatively short IBUs: 15 – 28 FG: 1. but this is not required. pale-color. Clean fermentation profile.072 Mai-Urbock. highly-attenuated. those beers are best entered in the Mixed-Style Beer flavor balance. subtle fruit aroma from fermentation Overall Impression: A pale. traditional-style. rounded palate comprised of a delicate flavor Flavor: Low to medium grainy-sweet malt flavor initially. Pronounced intensity and have a floral. Freshness makes a huge difference with pale malt. the intensity of aromatics is fairly subtle but generally floral character. Helles. History: Traditional versions existed as drinks for physical Mouthfeel: Medium-light to medium body (most are laborers in factories or fields. Low to medium-low grainy-sweet or slightly balanced. Medium to medium-high carbonation. Medium to high tends to be grainy-sweet.” May also be known as a Diat Pils or Helles. clear. Appearance: Very pale gold to light gold. Bitburger Light. May have a slightly winy. the beer is still interesting to drink. spicy. Clean fermentation character. Brilliant clarity. with a grainy-sweet character. May have “LYESHT-beer. Some yeast strains may give a slight winy or sulfury flavors. hop-accentuated.018 Tags: high-strength. this style is in the schankbier gravity class. encroaching bottom-fermented pale lagers. lagered. an almost Medium hop bitterness. traditional-style. Flavor: Soft. pale-lager-family. German Pils or and refreshing finish. and fresh.006 – 1.064 – 1. Saazer-type lagered beer. Allow for a range of variation within the style when slightly less aggressive German Pils or Helles.011 – 1. German lager yeast. crisp. SRM: 6 – 11 ABV: 6. Otherwise. A German lager with lower alcohol and calories than normal- low floral. bitter. Einbecker Vital Statistics: OG: 1.034 delicate flavor profile. Capital Maibock. narrow 200ml glass Commercial Examples: Beck’s Light. clean. Maibock.4% central-europe. German Leichtbier Aroma: Low to very low malt aroma. 5A. Up to 20% wheat malt this beer. Served in Köln in a tall. Germany (Köln) has a top-fermenting Premium Leicht brewing tradition since the Middle Ages. crackery malt aroma. called a Stange. with a imperceptible fruity sweetness from fermentation. beer now known as Kölsch in the late 1800s to combat central-europe. but modern versions are more medium-light). (authentic commercial versions are filtered to a brilliant Moderate white head with average to below average clarity). 8 BJCP Beer Style Guidelines – 2015 Edition . honey quality. but not a fault). judging. Smooth. spicy or herbal hop aroma is optional but not out of strength beers. with a spicy. Hacker-Pschorr Hubertus Bock. Subdued Characteristic Ingredients: Traditional German hops maltiness throughout leads into a pleasantly well-attenuated (Hallertau. older examples and imports can easily show some SRM: 2 – 5 ABV: 2. The malt Mouthfeel: Light to very light body. Blind Tiger Maibock. character (this characteristic is also optional. or floral quality. Other variations of No noticeable residual sweetness. but this is quite rare in authentic versions. or Overall. a malty-sweet impression at the start. Smooth based on popular American products in the same class. and are well-attenuated as are most German beers.” usually with a very subtle fruit and hop character. and minerally. A pleasant. Due to its Vital Statistics: OG: 1. light-bodied (apple. Each Köln brewery produces a beer of different hops. but not always present. lighter-bodied. Mahr’s Bock IBUs: 23 – 35 FG: 1. lagered.

long-lasting white head. balanced Aroma: Medium-low to low grainy-sweet-rich malt character (often with a light honey and slightly toasted cracker quality) 5C. bottom-fermented. malt flavor.0% More hop character. German or Czech Characteristic Ingredients: Continental Pilsner malt. but should not totally moderate body and a mild. floral hop aroma. bottom-fermented bitter German beer showing Commercial Examples: Früh Kölsch. DMS. Sion Kölsch. beer from other in Germany than ‘Pilsner’ to differentiate it from the Czech cities or regions can be brewed to Export strength. Mühlen excellent head retention and an elegant. Tettnanger. The hops are lager that is slightly stronger than the average beer with a moderately-low to moderately-high.010 – 1. Flensburger Gold. Persistent white and lingers into the aftertaste. for a cream ale or somewhat subtle Pils. but both are in good balance with a touch of profile. Sünner Kölsch Crisp. pale-lager-family. finish slightly sweet). crisp. as such (even if not necessarily exported). noble hops.8 – 6. the Helles has Golden Export.Current commercial practice is to ferment warm. crisp. well-balanced. carbonates and chlorides. spicy. Clean fermentation profile.007 – 1. and bitterness than Commercial Examples: DAB Original. but of the same character as the Pils. clean. pale-ale-family. and serve young.4 – 5. with a dissipates is not a fault. Kölsch. May optionally have a very light sulfury Overall Impression: A pale. well-attenuated finish with a malty sweetness. May have a very low background note of DMS. Saaz is Style Comparison: Less finishing hops and more body than less common). SRM: 4 – 7 ABV: 4. spicy. The modern German style is typically 12-13 °P. Flavor: Medium to high hop bitterness dominates the palate Appearance: Light gold to deep gold. or herbal to high floral. International Pale Lagers. cold Tags: standard-strength. with more of a lingering bitterness. Balance continues through the finish and the hop water with higher sulfate levels often will have a low sulfury bitterness lingers in aftertaste (although some examples may flavor that accentuates the dryness and lengthens the finish. More hop character and bitterness Dortmunder Union Export. Became more popular after WWII as in the 1970s. highly-attenuated. Some versions have a soft mineral character might be noted from the water. A slight sulfury note at the start that Appearance: Straw to light gold. Other Export-class beers developed German brewing schools emphasized modern techniques.044 – 1. crisper. grainy-sweet malt character supports the hop bitterness. levels of sulfates. Clean fermentation hops dominate. Newer German hop varieties (especially Saazer-type varieties such as commercial versions can contain adjuncts and hop extract. The term “Export” is a beer strength descriptor with sufficient hops and crispness of finish to differentiate under German brewing tradition. spicy. German Pils IBUs: 18 – 30 FG: 1. Vital Statistics: OG: 1. and refreshing. Low Flavor: Neither grainy-sweet malt nor floral. yet still hop bitterness. Clear. First brewed in Germany beers. and is not strictly itself from a Helles. or herbal hop flavor. drier. and (some say) to show respect. with the balance still towards bitterness. top-fermented. pale-color. The use of the term ‘Pils’ is more common synonymous with the “Dortmunder” style. Style Comparison: To the untrained taster. SRM: 3.015 and with higher carbonation than a Czech Premium Pale Lager. Clean sensed. spicy. but still with noticeable hop usually does not come across as an overt minerally flavor. it became very popular after World War II but declined in the early 1870s.011 Overall Impression: A light-bodied. and more bitter as you move from South Dortmunder Export. Reissdorf Kölsch. German lager yeast. German lager yeast. although it finish with more of a malt flavor. Some this is acceptable but not mandatory. History: Adapted from Czech Pilsner to suit brewing History: The Dortmunder style developed in the Dortmund conditions in Germany.048 – 1. BJCP Beer Style Guidelines – 2015 Edition 9 .050 5D. Medium to high carbonation. The Pils found in Bavaria tend to be a bit softer in underlying maltiness to complement the sulfate-accentuated bitterness with more malt flavor and late hop character. smooth German note that comes from water as much as yeast. and labeled style. Brewed to a slightly higher starting to North in Germany. is the ancestor of the existing beers. Comments: Modern examples of Pils tend to become paler in Comments: Sometimes known as Dortmunder or color. Clean fermentation character. finest quality German malt and hops. Moderate grainy-sweet malt aroma. IBUs: 20 – 30 FG: 1. often mirroring the increase in sulfate in gravity than other light lagers. traditional-style. German Helles Exportbier and distinctive flowery. easily mistaken balanced. Smooth but Mouthfeel: Medium-light body. most widely produced beer styles today. central-europe. Hallertauer. Mouthfeel: Medium body. Gordon Biersch with a drier.5 – 5 ABV: 4. medium carbonation. pale-color. a Pils but more bitter than a Helles. providing a firm malty body and the water. lagered. aromatic hop and malt character. Gaffel Kölsch. Moderate to moderately-low head. or inferior to the more complex qualities when all ingredients are herbal in character. and Spalt for taste and aroma. crisper finish than a Munich Helles. particularly water with higher mineral industrial region in the 1870s in response to pale Pilsner-type content and domestic hop varieties. Dortmunder Kronen. Examples made with beer. lagered. Average IBUs of many Characteristic Ingredients: Minerally water with high well-regarded commercial examples have dropped over time. independently. fermentation profile. providing a smooth yet crisply refreshing bitter aftertaste and light malt flavor. and reflected a slightly stronger version of Along with its sister beer. bitterness and flavor. One-dimensional examples are Aroma: Low to medium hop aroma. typically floral. Style Comparison: Lighter in body and color. Pilsner malt. a German Pils showcases the Tags: standard-strength. drier in finish. central-europe. traditional-style. Great Lakes Dortmunder Gold more malt flavor. condition for a short period of time. or herbal hops. dominate the malt presence. Czech Pilsner. brilliant to very clear. neither is a low background note of creamy.056 and more fully attenuated. Dry to medium-dry.2% gold-colored. Vital Statistics: OG: 1.

malty as a Czech Amber Lager. malty German amber lager with a clean. AMBER MALTY EUROPEAN LAGER This category groups amber-colored. bottom-fermented lagerbiers that have a malty balance and are vollbier to starkbier in strength. Distinctive and complex maltiness Weltenburg Kloster Anno 1050 often includes a bready. somewhat rich. and a dry finish that encourages another drink. Medium carbonation. rich malt flavors 6B. but finish Hacker-Pschorr Original Oktoberfest. central-europe. smoke and malt in varying balance and intensity. and sweet. when smoke versions of Oktoberfest are generally based on this style. complementary beechwood smoke character. Medium amber/light Märzen (when the name is used as a strength). but there have been many ‘shades’ of creamy. central-europe. complex. The malt and smoke and are most often labeled Oktoberfest. The German amber enhancing the dryness of the finish. The beechwood smoke character can range from are golden – see the Festbier style for this version. restrained Characteristic Ingredients: Grist varies. Rauchbier lingering. rich. woody. or bacon- German versions (to the United States. May be attenuated finish are characteristic. although bitterness. with a large. Märzen at Oktoberfest in 1872. the smoke can take Modern versions trace back to the lager developed by Spaten in on a ham. brown color range. traditional-style.060 Appearance: Amber-orange to deep reddish-copper color. Aroma: Moderate intensity aroma of German malt. Caramel. off-white SRM: 8 – 17 ABV: 5. or roasted malt aromas inappropriate. but the strength should be relatively hidden. A decoction mash was traditionally used to develop the rich malt profile. Schönramer Pils. At higher levels. yet the finish tends to be ones were dark brown.044 – 1. flavor can be low to high. The aftertaste can reflect lager version (in the Viennese style of the time) was first served both malt richness and smoke flavors. contemporaneous to the development of Vienna lager. Hop bitterness is Tags: standard-strength. Style Comparison: Not as strong and rich as a Dunkles Clean lager fermentation character. toasty.2% hoppy Commercial Examples: König Pilsener. Fully to high smoke flavor. Bright clarity. malt decreases. but the beechwood smoke beer” in March and lagered in cold caves over the summer. Clean lager fermentation character.010 – 1. clean fermentation profile. Clean lager fermentation profile. rich. bottom-fermented. or roasted flavors are Overall Impression: An elegant.Vital Statistics: OG: 1. rich. with a balanced presentation desirable. yet always complementary. and increases. which is acceptable as long 1841. Clean. have a distinctive toasty malt character. Noticeable caramel. ingredients. No hop aroma.008 – 1. very low to none. Paulaner Oktoberfest. The overall malt impression is soft. and can seem smoky. or spicy). at least) are typically like. and in Austria the name implied a medium-dry to dry with the smoke character sometimes strength band (14 °P) rather than a style.3% foam stand. typically rich. Less hoppy and equally alcohol might be detected. the Märzen name is much older than 1841. amber-color. Historic versions of the beer tended to be darker. German-origin. with persistent. without a sweet or cloying impression. The palate can be However. low often suggests a fuller mouthfeel. and vice versa). or malty-sweet. slightly warming. Vital Statistics: OG: 1. Overall Impression: An elegant. with light bread crust notes. pilsner-family. Hops provide sufficient malty balance that the malty palate and finish do not seem sweet. and an attenuated. History: As the name suggests. Stoudt Pils. amber-lager-family.013 lagered.050 Tags: standard-strength. and complex. SRM: 2 – 5 ABV: 4. bready.or bacon-like character. towards the Appearance: This should be a very clear beer. herbal. bitter.054 – 1.e. American craft components are often inversely proportional (i. Very light heavier body and slightly less hops. brewed as a stronger “March particularly a malty. tan. pale-color. Aroma: Blend of smoke and malt. elegant. toasty and bready malt flavor. but should never be sharp. with a dry-biscuity. restrained bitterness. IBUs: 18 – 24 FG: 1. hop bitterness. creamy texture that Toasty-rich malt in aroma and flavor. More malt depth and richness than a Festbier. malty German amber lager inappropriate. with the same elegant. and the hop flavor is low to none (German types: lagered. The malt character can be low to moderate. Tröegs Sunshine Pils. 10 BJCP Beer Style Guidelines – 2015 Edition . IBUs: 22 – 40 FG: 1. traditional-style. is moderately-dry to dry. bottom-fermented. with a varying balance and Comments: Modern domestic German Oktoberfest versions intensity. Mouthfeel: Medium cream-colored head. balanced. as it doesn’t veer into the greasy range.4 – 5. description specifically refers to the stronger amber lager version. Moderate. The modern Festbier can be thought of as a pale Flavor: Generally follows the aroma profile. this style copper to dark brown color. Flavor: Initial malt flavor often suggests sweetness. with a balanced. toasty richness..014 should not be golden. The aftertaste is malty. the early somewhat malty. Hop aroma may be most Americans will recognize this beer as Oktoberfest. Commercial Examples: Buergerliches Ur-Saalfelder. with a blend of Märzen by these terms. elegant malt richness should be the primary aroma. Export subtle to fairly strong. Märzen-like qualities should be noticeable. particularly the base malts. with a smooth. The traditional German versions emphasized Munich malt. Trumer Pils 6. floral. somewhat toasty. Bock. Paulaner Premium Pils. a tradition that lasted until 1990 when the golden Festbier was adopted as the standard festival beer. toasty aspect. 6A. and be orange-amber in color. Left Hand Polestar Pils. with a notion of elegance is derived from the finest quality rich aftertaste that is never cloying or heavy. biscuit. moderate.8 – 6.

No hop flavor. Smooth. but should never be hot. often with inappropriate. provide a slight (low to none) dark fruit character. Dunkel. amber-color. is due to Munich and other specialty malts. Schlenkerla Rauchbier Märzen. 100% of the grain bill.057 advertisements. Stronger malt flavors and malty. Continental European hop Rauchbier. Spezial Rauchbier varieties are used. Any fruitiness produce their own smoked malt (rauchmalz). Smooth lager character. Clean lager character. Weissbier. malty noticeable. Mouthfeel: Medium to medium-full bodied. off- carbonation.8 – 6% rarely a tiny bit of dark roasted malts for color adjustment. not cloying. although the malts can BJCP Beer Style Guidelines – 2015 Edition 11 . Clean German lager yeast. Some alcohol warmth may be version. found. Harsh. Dunkel. not all examples are highly Hop bitterness is generally only high enough to support the smoked. lagered.2% beer that emphasizes the malty-rich and somewhat toasty Commercial Examples: Aass Bock. 6C. New Aroma: Medium to medium-high bready-malty-rich aroma. Dunkles Bock Vital Statistics: OG: 1. History: Originated in the Northern German city of Einbeck. Virtually no hop aroma. Flavor: Complex. strong. Moderate to This description specifically refers to the smoked Märzen moderately low carbonation. amber-lager-family. Franconian region of Bavaria in Germany. of smoke character can vary widely. also means “Ram” in German. allowing a bit of sweetness to linger into the examples of smoked beers are available in Germany based on finish. floral. Style Comparison: Like a Märzen with but with a balanced. should be entered in the Classic Style Smoked Beer category.072 IBUs: 20 – 27 FG: 1. Kaiserdom never any non-malt adjuncts. Schwarzbier. Richer. or herbal notes. Some caramel notes may be present. not yeast-derived Characteristic Ingredients: German Rauchmalz esters developed during fermentation. persistent. SRM: 12 – 22 ABV: 4.012 – 1. Well-attenuated. Beechwood-smoked Comments: Decoction mashing and long boiling plays an malt is used to make a Märzen-style amber lager. The smoke important part of flavor development. bock-family. The intensity rich Maillard products. phenolic harshness is inappropriate.016 Characteristic Ingredients: Munich and Vienna malts. Some alcohol may be central-europe. traditional-style. toasty overtones. and less hoppy than a Czech Amber Lager. Allow for variation in the style when judging. Lagering should provide good Mouthfeel: Medium body. attractive garnet highlights. on a corruption of the name “Einbeck” in the Bavarian dialect. bottom-fermented. “Bock” sweet.Moderate to none hop flavor with spicy. Significant astringent. including examples such as Spezial Lager. and was thus only used after the beer came to Munich.064 – 1. The name “bock” is based or Czech hops. Less alcohol and lagered. central-europe. IBUs: 20 – 30 FG: 1. malty German lager SRM: 14 – 22 ABV: 6. in aged examples. Glarus Uff-da Bock. in the astringency. although the malt can provide a slight dark fruit and Helles. Other malt flavors. smoke higher alcohol than a Märzen. as it enhances the character of the malt varies by maltster. with the remainder being German malts which was a brewing center and popular exporter in the days of typically used in a Märzen. Nikolaus Bock often with moderate amounts of rich Maillard products and/or Tags: high-strength. Commercial Examples: Eisenbahn Rauchbier. these character. rich maltiness is dominated by the toasty- Comments: Literally “smoke beer” in German. and is often used in logos and Vital Statistics: OG: 1. less attenuated. Kneitinger Bock.3 – 7. profile. Clean fermentation styles such as Dunkles Bock. some breweries caramel and Maillard flavor aspects of the malt. Einbecker Ur-Bock qualities of continental malts without being sweet in the finish. particularly Clean lager fermentation character. Penn Brewery St. rubbery. smoky aroma and flavor and a somewhat darker color. No roasted or burnt character. Medium to medium-high clarity despite the dark color. amber-color. bottom-fermented. traditional-style. less apparent bitterness than a Helles Bock. Märzen Victory Scarlet Fire Rauchbier Style Comparison: Darker. Some breweries adjust the color the Hanseatic League (14th to 17th century).050 – 1.019 Overall Impression: A dark. bitter. with a richer malty flavor and Tags: standard-strength. white head. (beechwood-smoked Vienna-type malt) typically makes up 20. German lager yeast. German Munich starting in the 17th century. charred. Large. creamy. without harshness or History: A historical specialty of the city of Bamberg. malty richness than a Doppelbock. Great Lakes Rockefeller Bock. burnt. Recreated in slightly with a bit of roasted malt.013 – 1. sulfury or phenolic smoky characteristics are Appearance: Light copper to brown color.

crisp copper-colored firm enough hop bitterness to provide a balanced finish. period. amber-lager-family. Despite being very full of flavor. toasty and complex. bready-rich. The malt presence is moderated style. is typical for most ales.5% a soft. Some to be described while moving the sweeter modern versions to fruity esters (especially cherry-like) may survive the lagering the International Amber or Dark Lager styles. while modern European versions tend to Appearance: The color ranges from light amber to deep be sweeter. but less intense and more balanced. Altbier clarity. spicy. This style is on the watch list to move to the Historical by medium-high to high attenuation. Aroma: Clean yet robust and complex aroma of grainy-rich Floral. American versions can be a bit stronger. amber.010 – 1. Do not judge all Altbiers as if they were Zum Uerige in alcohol than Märzen or Festbier. with an elegant impression derived from Chuckanut Vienna Lager. common. malt flavor tends towards a rich. and somewhat grainy malt flavors can remain. only the finest quality malt should be used. along beer in its home brewpubs in Düsseldorf. allow for a more balanced bitterness in the beer (25–35 less hop-centered compared to Czech Amber Lager. elegant malt complexity is in the forefront. with Saazer-type hops. 12 BJCP Beer Style Guidelines – 2015 Edition . Clean lager character. evenly balanced to bitter balanced beers of German or Austrian origin. bittersweet or nutty History: Developed by Anton Dreher in Vienna in 1841. The malt character is bitter category – well-known but somewhat of a stylistic similar to a Märzen. often conditioned at bottom- and sweetness. It may be like the Fuller’s ESB of the strong many of the same malt-derived flavors. not a beer peppery. and smooth. persistent head. and Commercial Examples: Cuauhtémoc Noche Buena. stopping short of brown. Regrettably. peppery or floral hop flavor can be moderate to low. smooth maltiness and moderate bitterness. Maillard-rich malt profile. Thick. Devils Backbone Vienna Lager. AMBER BITTER EUROPEAN BEER This category groups amber-colored. Lower outlier. Comments: A top-fermented lagered beer. Less rich. traditional-style. high carbonation. herbal or perfumy character associated brewed for festivals. Authentic examples are increasingly seem as low as moderate if the finish is not very dry. The creaminess. IBUs is more typical for most other German examples). The malt flavor is clean. well-attenuated. formerly good examples become sweeter and use more Mouthfeel: Medium-bodied. Moderate carbonation. amber-color. bottom-fermented. The malt character reflects German base malt varieties. without but the malt intensity and character can range from moderate significant caramel or roast flavors. Many Mexican amber and dark lagers used to be copper color. Fairly dry. long-lasting off-white adjunct-laden Amber/Dark International Lagers. Vienna Lager Vital Statistics: OG: 1.048 – 1. Overall Impression: A well-balanced. and can have a Comments: A standard-strength everyday beer. Large. with Continental hops (preferably Saazer types or Styrians). the style continues in Mexico where it was roasted malt flavors or harshness. Schell’s Firebrick Aroma: Moderately-intense malt aroma. floral. bronze-orange is most more authentic. spicy hop flavor may be low to none. with toasty and Tags: standard-strength. 7A. Astringency low to none. many modern examples use adjuncts which lessen the rich Flavor: Assertive hop bitterness well balanced by a sturdy yet malt complexity characteristic of the best examples of this clean and crisp malt character. although can be lower when served from the Characteristic Ingredients: Vienna malt provides a lightly cask. Medium to medium- adjuncts. that would allow the classic style complex. the bitterness can brewers in the late 1800s. esters. Bright 7B. hop aroma may vary from moderate to low. became popular in the mid-late 1800s. somewhat toasty. As with is light-bodied enough to be consumed as a gravity-fed session Märzens. with a yet malty. off-white. but Style Comparison: Lighter malt character. less malty and clones. clean. Stronger sticke and doppelsticke beers should not be entered here. Floral. Cutlass Amber Lager.055 IBUs: 18 – 30 FG: 1. Now nearly extinct in Spicy. finish reflects both the hop bitterness and malt complexity. Appearance: Light reddish amber to copper color. Light hard to find (except perhaps in the craft beer industry) as sulfury or minerally character optional. category in future guidelines. Brilliant clarity. not specialty malts and Figueroa Mountain Danish-style Red Lager. Mouthfeel: Medium-light to medium body. A significant caramel or roasted balanced aroma is inappropriate.7 – 5. No its area of origin. both rich malt and hop bitterness present in the aftertaste. with to high (the bitterness increases with the malt richness). central-europe. but caramel malts shouldn’t add significant fermentation temperatures (about 50 °F) and then lagered at aroma and flavor and dark malts shouldn’t provide any roasted cold temperatures to produce a cleaner. Clean lager malt and spicy hops with restrained (low to medium-low) fruity fermentation character. smoother palate than character. malty-rich aromatics.7. but unfortunately are now more like sweet. spicy hop lagered. fermented at cool Can use some caramel malts and/or darker malts to add color ale temperature (59–68 °F). aroma may be low to none. Heavy Seas adjuncts. Zum Uerige is a wonderful beer. yet with German examples. creamy. The apparent bitterness level brought by Santiago Graf and other Austrian immigrant is sometimes masked by the malt character. A long-lasting. Smooth. yet finishing relatively dry. but considerable rich. quality base malts and process. medium-dry to dry. head. slightly less body. The German beer. The bitterness is balanced by the malt richness. toasty character. with a gentle with rich baked bread and nutty-toasty bread crust notes. bitter Flavor: Soft. drier and more bitter. Smooth.014 Overall Impression: A moderate-strength amber lager with SRM: 9 – 15 ABV: 4. much more aggressively bitter and complex than most other and slightly more bitter in the balance than a Märzen.

there are several young beer notes exhibited by the draft versions. and derived notes. the Keller version is still a beer Vital Statistics: OG: 1. Has a bit more body and Depending on the level of yeast in suspension. Very low to moderate diacetyl. highly attenuative ale yeast. Today. Bottled this serving method can be applied to a wide range of beers. common variants that can be described and used as templates for other versions. Predates the isolation of bottom.3 – 5.e. refreshing. Clean. same as a Munich Helles. though it approximates many entry is a Pale Kellerbier (based on Helles) or an Amber characteristics of bottom-fermenting lager beers. and the amber lagers. flavor and bitterness) is more pronounced. lagered. so overall it should remain a IBUs: 25 – 50 FG: 1. central-europe. profile. or a yeast) that was common before bottom-fermenting lager Märzen in the Franconia region). using top-fermenting certain regions (such as Helles around the Munich area. including Munich area breweries and served in the beer gardens. But when refrigeration began to be used. fully-attenuated Pils malt showcase. acetaldehyde). using Helles instead of Märzen. or Commercial Examples: Bolten Alt. but other Saazer-type they are very popular. May have a lower tongue may be present from the diacetyl. unpasteurized versions of the unpasteurized versions of Munich Helles beer. In the German lager yeast. and/or black malts used to A very common seasonal summer beer brewed by many of the adjust color. but the aftertaste remains malty. unfiltered and the summer (Sommerbier). it may assist in creamy texture due to yeast in suspension. hops can also be used. breweries use the term purely for marketing purposes to make Vital Statistics: OG: 1. low green apple or other yeast derived notes.051 their beers appear special. custom golden lager beer designed specifically for the lagering vessel. Overall Impression: A young. with byproducts not frequently found in well-lagered Flavor: Moderately malty with a rounded. and acetaldehyde). A slight slickness on the slight slickness if diacetyl is present. unfiltered. A step mash or decoction mash program is traditional. floral. unfiltered and unpasteurized version of other golden the term shifted to describing special beers that were served German lagers.History: The traditional style of beer from Düsseldorf. after the style. Very low to base style. German hops. floral. History: Originally. Occasionally will include some wheat. Mouthfeel: Medium body. fresh Helles. Mouthfeel: Reflects base style.012 considered more of a serving style than a beer style.044 – 1. sometimes Munich) with Kellerbier: Pale Kellerbier small amounts of crystal. such as a Pilsner or a seasonal golden lager young. but should supply a style description for judges. moderate diacetyl. clean malt aroma.014 light. the hop character Style Comparison: More bitter and malty than international (aroma. chocolate. sulfur. Typically can be somewhat flavor. a popular name of the tap used to sample from a lagering tank. Since only on tap at many of the Munich area breweries. grainy-sweet German beers (such as diacetyl. hop character and style is somewhat hard to pin down.008 – 1. Low to medium carbonation. traditionally served on tap from a different. Typically has additional yeast characteristics of the beer. traditional-style. Spalt hops are traditional. with the traditional Helles. Medium yellow to pale gold color. overwhelming diacetyl is not character. Schlösser Alt. but usually consist of German base malts (usually Pils. although not at objectionable levels. Diebels Alt. though it can be a straight from them. carbonation than the base style. The entrant may specify another classic examples can be found in brewpubs in the Altstadt (“old type of Kellerbier based on other base styles such as Pils. SRM: 11 – 17 ABV: 4.045 – 1. amber-color. with possible low background note of Tags: standard-strength. Pleasantly grainy- Uerige Altbier sweet. The best examples are served implying a beer served straight from the lagering cellar. and possibly production technique and finished flavor and color. brewing became popular. bitter Appearance: Slight haze to moderately cloudy.4% BJCP Beer Style Guidelines – 2015 Edition 13 . Bock. As in ingredients. possible very Alt. summer seasonal beer. character. Original Schlüssel Alt. the serving SRM: 3 –7 ABV: 4. can have low carbonation and very low head. easy drinking golden lager. Low to moderately-high spicy. a young. Schumacher Alt. both in beer is cloudy. aged beer meant to last Style Comparison: Most commonly.052 intended to be drunk by the liter. with a moderate hop bitterness that can linger. Also sometimes called Zwickelbier. Kellerbier Creamy white head with good persistence.5% Aroma: Moderately-low to moderately-high spicy. However. Today some made specifically for serving young. though not has some green apple and/or other yeast-derived notes. drinkable level that balances somewhat with the other Flavor: Reflects base style. Schwarzbier. the versions are not likely to have the freshness. appropriate. top-fermented. Somewhat similar to California Common. Characteristic Ingredients: Grists vary. DMS.7 – 5. Finish is hazy or cloudy. 19th century. Typically has additional yeast cask. with some byproducts not frequently found in well. and likely a little darker in appearance than the crisp and dry. young. which should always remain at a pleasant. sulfur. Entry Instructions: The entrant must specify whether the fermenting yeast strains. While a kellerbier is sometimes IBUs: 20 – 35 FG: 1. town”) section of Düsseldorf. or herbal hop Appearance: Reflects base style. so while still a malty. but never extremely cloudy or murky. and may have a creating a slightly creamy texture. often with some level of diacetyl. amber-ale-family. although Pils or traditional German beer styles. being matured in the caves or cellars under the brewery. Kellerbier was a strong. stored in rock cellars and served unpasteurized version of a Munich Helles. 7C. When served on Aroma: Reflects base style. Sometimes described as Naturtrüb or History: Modern adaptation from the traditional Franconian naturally cloudy. Many of the Kellerbier (based on Märzen). The name literally means “cellar beer” – serving young could also be used. Comments: Most Pale Kellerbiers are young. where roasted wheat. directly from the cellar or lagering vessel.008 – 1.. and possible low background note of DMS. Possible very low green apple or other yeast lagered German beers (such as diacetyl. unfiltered. “Alt” technique is still predominately used with certain styles in refers to the “old” style of brewing (i. Comments: Young. Füchschen herbal hop aroma. Kellerbier referred to any Lager beer Characteristic Ingredients: Pilsner malt.

historical style before it was Munich area today. Wolnzacher Hell carbonation. although the hop aroma is acceptable. with fresh the balance tipped firmly towards maltiness. Paulaner low diacetyl. Noticeable central-europe. St. Moderate carbonation. Hop flavor is low traditional versions often showing higher levels of chocolate. and unpasteurized would have simply been beer served from local taverns that did beer that is between a Helles and Märzen in color. providing a soft although murky unfiltered versions exist. (bottled) Ayinger derived notes. The palate can be moderately malty. Hacker-Pschorr Munchner Kellerbier Anno 1417. particularly the malts. or astringent. and/or toffee are also acceptable. pale-color. this style is a young. and spicy or herbal Georgen Kellerbier. Possible very low green apple or other yeast- Brauhaus. to none. where it was traditional to drink directly colored interpretations by St. Hofbrau. Märzen. in July in Forchheim. 1840) neighborhood. but remain in the drinkable 4. should reflect floral. somewhat toasty. with light bread crust notes. or herbal hop type varieties. but finish is Nederkeller. with nuts. brewers rarely used decoction brewing due to the cost of bready. bottom-fermenting. When served on cask. Deeply bready-toasty. Tegernseer Tal.8 – 5. have a pleasant malty-chocolate character that isn’t roasty or yet still easily drinkable. 8A.Commercial Examples: (local) Paulaner. but the finish is not sweet. A slight spicy. DARK EUROPEAN LAGER This category contains German vollbier lagers darker than amber-brown color. Appearance: Moderately cloudy to clear depending on age. Eichhorn. This original. Kulmbacher Monchshof Kellerbier. richness and toasted bread crusts. Buttenheim. Off-white. Georgen and Löwenbräu of from the lagering vessels. often with a red or finish. Comments: The best examples of Amber Kellerbier are central-europe. although Fränkische Schweiz. Löwenbräu Kellerbier. The notion of elegance is derived from the high- ingredients to be served fresh. rich. Mahr’s Kellerbier. to darker and maltier interpretations in the Characteristic Ingredients: Grist varies.016 amber color. A much older style compared to the relatively more notes exhibited by the draft versions. energy. Tags: standard-strength. typically like inappropriate. occasionally low to moderately-low sulfur unfiltered. caramel. or herbal German- Clean fermentation profile. Creamy. with chocolate-like flavors in the freshest examples. traditional-style. the malt or hop side. roasty. Spalt or other drinkability and digestibility is important. balanced. usually with overtones reminiscent of Overall Impression: Characterized by depth. Very low to 8. Leikeim complex maltiness often includes a bready-toasty aspect. amber-lager-family caramel or roasted malt flavors are inappropriate. Flavor: Initial malt flavor may suggest sweetness. balanced. and complex flavor of darker Munich malts. Smooth. spicy and pale. bottom-fermented. Frugal Franconian Aroma: Moderate intensity of German malt. Distinctive and Kellerbier. although it accompanying Maillard products.4% can have low carbonation and very low head. a decidedly malt-balanced beer. garnet tint. for festivals such as the Annafest (est. This style is above all a method of traditional German versions emphasized Franconian pale and producing simple drinkable beers for neighbors out of local color malt. Gold to deep reddish. Mild caramel. Tucher Kellerbier Naturtrub hop flavor is low to moderately high. Mouthfeel: Medium body. Balance with a focus on quality local ingredients.048 – 1. Commercial Examples: (local) Greif. Many breweries in hops with greater attenuation. creamy head. Balance can be either on Tags: standard-strength. but without a burnt-harsh-grainy complexity typical of darker Munich malts with the toastiness. and dextrinous mouthfeel without being heavy or cloying. malt. Aftertaste remains malty. Munich Dunkel Flavor: Dominated by the soft. recent pale Helles-Style Kellerbier that is popular in the History: This was the classic. The use of continental Munich-type 14 BJCP Beer Style Guidelines – 2015 Edition .8% ABV summer months. bitterness is moderate to moderately high. and slightly bitter. amber-color. but never toast or nuttiness may be present. Moderately-low to moderate spicy peppery hop aroma. Balance ranges from the dry. low to low diacetyl. elegant. Hebendanz (bottled) Buttenheimer Kaiserdom moderately dry to dry. hoppier version of Munich Helles or and very low green apple or other yeast-derived notes.054 but never extremely cloudy or murky. unfiltered. amber or brown. Hop bitterness is moderately low but perceptible. Fränkische Schweiz versions can edge up to dark Caramel. Very fresh examples often harsh. typically spicy local hops are most common. malty aftertaste. without a sweet or cloying Naturtrüb impression. Fully fermented. pale-lager-family served only on tap at many of the small Franconia area breweries (as this is a beer best served fresh and the serving Kellerbier: Amber Kellerbier style being an important part of the style). Interpretations range in color Franconia would use some of this young beer during the and balance. bitterness may become more apparent in the medium-dry Appearance: Deep copper to dark brown. floral. Vital Statistics: OG: 1. as are pronounced caramel flavors from crystal bread crusts (often toasted bread crusts). older style of Kellerbier Overall Impression: A young. unpasteurized. deep malt sweetness. SRM: 7 – 17 ABV: 4.012 – 1. IBUs: 25 – 40 FG: 1. sweet. Very Style Comparison: Most commonly. spicy. typically rich. Hop Kellerbier. often should not be overwhelming or cloyingly sweet. adapted in other areas. Kellerbier. light to medium tan head. or roasted malt aroma is inappropriate. Bottled versions are The original style of Kellerbier from the Franconia area of not likely to have the freshness. hop character and young beer Germany. Hints of chocolate. biscuity. Burnt or bitter flavors from roasted malts are Aroma: Rich. with a creamy texture and medium Hofbrau Munchner Sommer Naturtrub. Usually clear. Clean fermentation profile and lager character. traditional-style. spicier in the not lager long enough to drop bright. if noted. Mouthfeel: Medium to medium-full body.

tan-colored head. Smooth. Aftertaste tends to dry out slowly and Characteristic Ingredients: Grist is traditionally made up linger. History is a bit sketchy. suspected of being originally a top-fermented beer. flavors without burnt flavors. porter-like flavors. traditional-style. despite the use of dark. exported filtered examples. Should not taste like an American Porter made with lager yeast.056 Characteristic Ingredients: German Munich malt and/or IBUs: 18 – 28 FG: 1. History: The classic brown lager style of Munich which Light to moderate roasted malt flavors can give a bitter- developed as a darker. Clean lager character. not a harsh or biting Appearance: Medium to very dark brown in color. dark-color. BJCP Beer Style Guidelines – 2015 Edition 15 . Hacker. Köstritzer Aroma: Low to moderate malt. Schwarzbier Vital Statistics: OG: 1. Clean lager yeast character. Served as the inspiration for Lager. Eisenbahn Dunkel. drier on the palate.046 – 1.malts should provide a richness. Vital Statistics: OG: 1. more malt-centric. The malt Badebier can be clean and neutral or moderately rich and bready. roasted malts. the style became burnt. black lagers brewed in Japan. yet almost never truly black. may have a hint of dark caramel. but is roasted flavors (and often hop bitterness) of a schwarzbier. subtle roast flavors. more malt-accented beer than other chocolate palate that lasts into the finish. German hop varieties and clean Pschorr Alt Munich Dark. Franconian the finish. bread-malty quality. Comments: Unfiltered versions from Germany can taste like Very clear. or herbal hop aroma is optional. don’t expect strongly roasted. malty.048 – 1.016 roasted yet smooth malt flavors with moderate hop bitterness. but which are never regional lagers. dark-lager- somewhat dark chocolate. dryness.4 – 5. SRM: 17 – 30 ABV: 4. with a yeasty. The roast character can be lagered. or herbal hop flavor. aftertaste helps make this beer quite drinkable. featuring hop bitterness with a complementary but of German Munich malt (up to 100% in some cases) with the subtle roastiness in the background. versions are often darker and more bitter. central-europe.010 – 1.6% roasted malts (such as Carafa types) for the dark color and Commercial Examples: Ayinger Altbairisch Dunkel.010 – 1. and create the depth of color. central-europe. No harshness or Carafa or chocolate) may be used to improve color but should astringency. Some residual sweetness remainder German Pilsner malt. Slight additions of roasted malts (such as moderately-high carbonation.4% The lighter body. not add strong flavors. neutral character to a moderately rich. Lacking the more Franconia in Germany. which can last into popular throughout Bavaria (especially Franconia). German lager yeasts are traditional. Light to moderate spicy.5 – 5.or coffee-like but should never be family burnt. less malty. Tags: standard-strength. which can have a clean. Drier. or heavy Commercial Examples: Devils Backbone Schwartz Bier. burnt. and Tags: standard-strength. and lack of a harsh. liquid bread.016 Pilsner malts for the base. floral. although a light sulfur is possible. Style Comparison: Not as intense in maltiness as a bock History: A regional specialty from Thuringia. deep ruby to garnet highlights. Large. Einbecker Schwarzbier. dark-color. Often decoction sometimes called a “black Pils. Ettaler Kloster Dunkel.052 Overall Impression: A dark German lager that balances IBUs: 20 – 30 FG: 1. While German lager yeast strains should be used. Huskless dark roasted malts can add roast Chuckanut Dunkel Lager. Small amounts of crystal malt is acceptable but not required. earthy richness not found in Flavor: Light to moderate malt flavor. and lagered. and less hoppy than a Czech Dark grew after German reunification. Saxony and (and thus more drinkable in quantity). with less hop character than a Czech Dark Lager. Mönchshof Schwarzbier. Moderate to residual sweetness. Weltenburger Kloster Barock. floral. While originating in Munich. traditional-style. often with astringency. Medium-low to medium bitterness. supplemented by a judicious use of SRM: 14 – 28 ABV: 4. Nuezeller Original sweetness and/or hints of roast malt often apparent. usually darker in color. Traditional German hop varieties and Comments: Literally means “black beer” in German. bottom-fermented.” the beer is rarely as dark as mashed (up to a triple decoction) to enhance the malt flavors black or as bitter as a Pils. balanced. can add dextrins and color but should not introduce excessive Mouthfeel: Medium-light to medium body. Popularity Richer. persistent. with a noticeable (but not high) roasted malt edge to balance family the malt base. with low aromatic malty Schwarzbier. A low spicy. lighter in body. dark-lager. 8B. Dunkel Style Comparison: In comparison with a Munich Dunkel. bottom-fermented.

Pale Versions – Eggenberg Urbock 23º. The alcohol should be versions. Clean lager yeast. Very well-attenuated than modern interpretations. Tröegs Troegenator. the style can be considered to have no upper limit and alcohol. with smooth without harsh edges from alcohol.. paler examples are a more recent development. traditional-style. May have significant dominate the flavor. and can Korbinian. amber-color. Alcohol aromas should not be should have an impression of attenuation. attractive ruby highlights. Off-white to moderately-low carbonation. Appearance: Deep copper to dark brown in color.9. Ayinger Celebrator.072 – 1. It for gravity. richer. Most versions are fairly malty-sweet. creamy. Invariably there will be an impression of dark German lager often with a viscous quality and strong alcoholic strength. STRONG EUROPEAN BEER This category contains more strongly flavored and higher alcohol lagers from Germany and the Baltic region. Characteristic Ingredients: Pils and/or Vienna malt for while the paler versions have slightly more hops and dryness. Hop bitterness varies from Aroma: Dominated by a balance of rich. but this should be smooth and warming flavors. Virtually no hop aroma. Spaten Optimator. lagered. The pale versions will not sweetness enough to avoid a cloying character. Historical versions were less Significant alcohol warmth without sharp hotness. Low carbonation. The term Comments: Extended lagering is often needed post-freezing “doppel (double) bock” was coined by Munich consumers. A light alcohol warmth may be noted. astringency. sweet malt balanced by a significant alcohol never burn. The malt can have Maillard products. but should never be perceived as roasty or burnt. Most are dark. 9A. although a light noble hop version of either a Dunkles Bock or a Helles Bock. A 9B. bottom- significant Maillard products and often some toasty flavors. full-bodied. persistent head (color varies with Doppelbock Dunkel. Little to no hop flavor (more is should be smooth and warming. malty Maillard products and toasty notes. The sweetness harsh or solventy. not burning. No hop aroma. Darker versions will have Tags: high-strength. Moderate to clarity. lager that can have both pale and dark variants.” balance. comes from low hopping. Traditionally dark brown in Overall Impression: A strong. fermented. May have have the same richness and darker malt flavors of the dark significant malt-derived dark fruit esters. dark versions. Pale versions aroma is acceptable in pale versions. character. monks of St. Clean lager very strong lagers). but no roasted or burned aromatics entry is a pale or a dark variant. light caramel aroma is acceptable. Darker versions will have (such as Carafa). but some pale versions are known. significant Maillard products and often some toasty aromas. hoppier and more bitter. deep ivory colored head. or consequently higher sweetness and lower alcohol levels (and other concentrated flavors. No hop flavor. Francis of Paula. and may be a bit drier. not harsh or hot. Doppelbock either as a tribute to the prototypical Salvator or to take advantage of the beer’s popularity. more full-bodied notes. and very malty German color. deeper malt flavors. will show higher attenuation and less dark fruity character than derived dark fruit character may be present (but is optional) in the darker versions. and can have a certain dryness from the alcohol. syrupy or cloyingly sweet. The finish should be of malt ranges cited. Plank Bavarian Heller Doppelbock Flavor: Very rich and malty. base style: white for pale versions. intense malt and a moderate to moderately low but always allows malt to definite alcohol presence. Pronounced “ICE-bock. fusels. Clean lager character. often with Paler versions generally have a drier finish. bitterness.112 present. and should help the hop bitterness While most traditional examples are in the lower end of the balance the strong malt presence. but it should Flavor: Rich. acceptable in pale versions).024 Appearance: Deep gold to dark brown in color. rich. Paulaner Salvator. toasty Comments: Most versions are dark colored and may display qualities. Weihenstephaner Stronger versions might have impaired head retention. Even though flavors are concentrated. hence was considered “liquid bread” by the monks). some caramel. A very slight chocolate-like aroma may be Entry Instructions: The entrant will specify whether the present in darker versions. central-europe.” 16 BJCP Beer Style Guidelines – 2015 Edition . display noticeable legs. smooth. but malt-derived dark fruit esters.0 – 10. the alcohol rather than harsh or burning. alcohol and bitterness (thus providing a home for should not by sticky. Hop bitterness just offsets the malt but excellent pale versions also exist. Moderate alcohol aroma may be Vital Statistics: OG: 1. Large. Lighter versions will have a strong malt presence with some Maillard products and toasty Style Comparison: A stronger. A very slight chocolate flavor is optional in darker versions.0% versions often have ruby highlights. The darker versions have more richly-developed. to smooth the alcohol and enhance the malt and alcohol Many commercial doppelbocks have names ending in “-ator. and occasionally a slight chocolate the caramelizing and Maillard products of decoction mashing. Munich and Vienna malts for darker ones and occasionally a tiny bit of darker color malts Aroma: Very strong maltiness. pale-color. Eisbock moderately low malt-derived dark fruit character is optional in Overall Impression: A strong. Lagering should provide good Mouthfeel: Medium-full to full body. Head retention may be moderate to poor. off-white for dark varieties). pale versions (with some Munich).016 – 1. bock- Lighter versions will have a strong malt flavor with some family. presence. Darker SRM: 6 – 25 ABV: 7. IBUs: 16 – 26 FG: 1. rich. Lagering should provide Commercial Examples: Dark Versions –Andechser good clarity. flavor. not from incomplete fermentation. A Decoction mashing is traditional. A moderately low malt. History: A Bavarian specialty first brewed in Munich by the Mouthfeel: Full to very full-bodied. Very smooth without harshness. Pronounced legs are often evident. should ever be present. and malty darker versions. Saazer-type hops. EKU 28.

rich. Danish breweries often refer to them as Stouts. and alcohol content (as well as any defects). just to provide Commercial eisbocks are generally concentrated anywhere balance. prunes. Just a touch dry with a eastern-europe. roast of a schwarzbier. Tags: very-high-strength. Lacks the roasty that is deep chocolate.5% complex blend of deep malt.020 – 1. sweetness and roundness. Optionally. The perception of character. Very smooth. long-lasting white head is characteristic. Malt can have a a doppelbock and removing the ice to concentrate the flavor caramel. some carbonation. the name refers to the process of freezing and well-aged alcohol warmth. moussy.016 – 1. The high Suspended yeast may increase the perception of body. The balance and intensity of the character and/or faint bubblegum notes can accentuate the phenol and ester components can vary but the best examples banana flavor. as is required when brewed in dark fruit flavors. dried fruit esters. medium bitterness from malt and hops. and/or licorice notes. Baltic Porter top-fermented. The BJCP Beer Style Guidelines – 2015 Edition 17 . lagered.078 – 1. although Vital Statistics: OG: 1. Continental hops (Saazer-type. Hop flavor from slightly spicy hops ranges from none from 7% to 33% (by volume). Clean Zywiec Porter lager character. Not doppelbocks are stronger than Eisbocks. of plums. raisins. black). a prominent yet smooth schwarzbier-like roasted flavor that Devils Backbone Danzig. distinctive banana-and-clove yeast character. and alcohol. Some darker malt character Imperial Stout. Weissbier protein content of wheat impairs clarity in an unfiltered beer. more taking on the roasted-but- hops. Most versions are in the 7–8. Higher alcohol than other porters. nutty. GERMAN WHEAT BEER This category contains vollbier. dry finish. Overall Impression: A pale. A light to moderate wheat flavor of wheat is complementary. bock-family. many breweries adapted the recipes for Overall Impression: A Baltic Porter often has the malt bottom-fermenting yeast along with the rest of their flavors reminiscent of an English porter and the restrained production. Well-rounded. typically with less alcohol. and a Flavor: Low to moderately strong banana and clove flavor. Comments: May also be described today as an Imperial Vital Statistics: OG: 1.0% range. with multi-layered malt and fermented if using ale yeast.and starkbier-strength German wheat beers without sourness. No sourness. Quite fruity Appearance: Dark reddish-copper to opaque dark brown (not compared to other porters. somewhat bready or grainy character ranges from low to none.090 darker versions can be opaque.0 – 14. but with a higher OG and alcohol Characteristic Ingredients: Generally lager yeast (cold content than either. porter-family. persistent tan-colored head. significantly impair drinkability. No qualities of stouts in general. neither should be are reasonably balanced and fairly prominent. as is a slightly grainy-sweet aroma (which might be perceived as bready or grainy) may be malt character. developed indigenously after higher-gravity export brown or imperial stouts from England were established. May toffee. amber-color. refreshing German wheat beer with high carbonation.060 – 1. The soft. central-europe. Hop flavor is very low to none. but bitterness is very low to moderately low. nutty to deep toast. traditional-style. traditional-style. None of these sweetness is more due to the absence of hop bitterness than optional characteristics should be high or dominant. The hop dominant if present. base malt. 10A.120 Porter. although heavily roasted or hopped versions are not IBUs: 25 – 35 FG: 1. and hop present but other malt characteristics should not. Sinebrychoff Porter. Mouth-filling and very smooth. or heavy on the tongue due to carbonation level.024 Flavor: As with aroma. Starts sweet but darker malt flavors quickly Tags: high-strength. Mouthfeel: Medium-light to medium body. toffee. Baltika #6 Porter. Debittered chocolate or black malt. Optional.History: A traditional Kulmbach specialty brewed by freezing hint of roast coffee or licorice in the finish. malty History: Traditional beer from countries bordering the Baltic Sea. and reminiscent common in historical recipes. Historically 9C. Complex contain crystal malts and/or adjuncts. but often actual residual sweetness. Clear.5% ABV SRM: 18 – 30 ABV: 9. coffee or molasses but never burnt. Medium-low to Characteristic Ingredients: Same as doppelbock. malty 10.5 – 9. a sweet or heavy finish would can add to the complexity and balance. making it seem even more mouth-filling. Not as thick. IBUs: 20 – 40 FG: 1. Medium to medium-high concentrating the beer and is not a statement on alcohol. Brown or amber malt alcohol and ester profile of moderate strength. dominates and persists through finish. cherries or currants. which Commercial Examples: Kulmbacher Eisbock indicates their historic lineage from the days when Porter was used as a generic name for Porter and Stout. to medium-low. any-fermentation. Thick. Light hints of black currant and dark fruits. lagered. Style Comparison: Eisbocks are not simply stronger Mouthfeel: Generally quite full-bodied and smooth.035 appropriate for this style. typically). although the level of haze is somewhat variable. a very light to moderate vanilla esters (typically banana). not-burnt characteristics of a schwarzbier. bottom-fermented. The balance and intensity of the phenol and ester components can vary but the best examples are reasonably balanced and Aroma: Moderate to strong phenols (usually clove) and fruity fairly prominent. molasses and/or licorice complexity. Has Commercial Examples: Aldaris Porteris. with a doppelbocks. has a rich malty sweetness with a SRM: 17 – 30 ABV: 6. and/or a faint bubblegum aroma. aromatics can include a light to moderate vanilla flavorful palate with a relatively dry finish. stops short of burnt. Russia). A very thick. a fluffy mouthfeel. Very complex. never heavy. Appearance: Pale straw to gold in color. Munich or Vienna Aroma: Rich malty sweetness often containing caramel. in light and dark colors. dark-color. Okocim Porter. acceptable. occasionally Style Comparison: Much less roasted and smoother than an with a vinous Port-like quality. sweet as a Wheatwine.

the remainder is usually Munich. Dunkles Weissbier Vital Statistics: OG: 1. as were most beer of the day. doughy. and body of a crust. Schneider fruity character. amber-color. Weizen ale yeast produces traditional dark wheat beer remained somewhat of an old the typical spicy and fruity character.044 – 1. although the level of products. but should not dominate. but infrequently Commercial Examples: Ayinger Bräu Weisse. but typically don’t follow this practice. high to very high carbonation. fruity. Weizen ale yeasts produce the typical spicy and Pschorr Weisse. herbal. Suspended yeast sediment can pale versions (grainy-sweet-rich. or Pilsner malt with SRM: 2 – 6 ABV: 4. bock for dark versions (bready-malty-rich. traditional-style.3 – 5. A spicy. pale-color. Optionally. The yeast contributes a typical weizen The balance and intensity of the phenol and ester components character of banana and spice (clove. prunes. The malt component is similar to a helles bock for haze is somewhat variable. Paler versions will very thick.6% by a toasted bread or caramel malt flavor.3 – 5. pale not found in a weissbier. Aroma: Moderate phenols (usually clove) and fruity esters Weihenstephaner Hefeweissbier Dunkel (usually banana). toast. Hacker. Highly carbonated Commercial Examples: Ayinger Ur-Weisse. fluffy texture and light finish Weissbier Dunkel. phenols and esters somewhat. Style Comparison: Reflecting the best yeast and wheat europe. A light to moderate wheat Overall Impression: A strong. 10B. spritzy finish aided by grainy flavor of wheat is complementary. neither should be shouldn’t be hot or solventy. often somewhat malty palate with a suspended yeast. A low to moderate alcohol aroma is acceptable. a low to moderate vanilla character and/or faint bubblegum notes may be present. The banana and clove character is often less apparent than in a weissbier due to the increased maltiness. the krystal version is filtered for excellent relatively dry finish. wheat-beer-family. wheat-based ale aroma (which might be perceived as bready.6% color malt. A significant bready-grainy wheat component. May be of wheat as well as yeast in suspension imparts the sensation of known as hefeweizen. doughy or grainy) combining the best malt and yeast flavors of a weissbier (pale may be present and is often accompanied by a caramel. richer malt presence with significant Maillard clarity in this traditionally unfiltered style. or bread crust flavor. The texture and less phenolic than that of the weissbier mit hefe. The malt. No hop aroma. 18 BJCP Beer Style Guidelines – 2015 Edition . The soft. the remainder is typically Pilsner malt. or dark or caramel wheat malts. vanilla). Weihenstephaner Hefeweissbier can affect the balance and produce off-flavors. Optionally.044 – 1. Often known as dunkelweizen. History: Bavaria has a wheat beer brewing traditional Characteristic Ingredients: By German brewing tradition. Franziskaner Hefe-Weisse Dunkel. malty character of a weissbier blended with the malty richness of a Munich dunkel. The version mit hefe is served with rounded. bread or dark) with the malty-rich flavor.014 Vienna. highly toasted. strength. or richer malt aroma. top-fermented. but banana flavor. optional caramel).010 – 1. The character of a krystal weizen is generally fruitier Mouthfeel: Medium-light to medium-full body. Hop aroma ranges from low to none. grapes. The malt aroma may moderate the Dunkles Bock or Doppelbock. Tags: standard-strength. or herbal. Aroma: Medium-high to high malty-rich character with a Appearance: Light copper to mahogany brown in color. malty reasonably balanced. flavorful. central- ester components can vary but the best examples are europe. or floral hop flavor character. top-fermented. Tucher Dunkles Hefe Weizen. as is a richer caramel.052 versions use up to 70%. although some Bavarian royalty until the late 1700s. moussy. supported SRM: 14 – 23 ABV: 4. raisins). but the brewing right was reserved for at least 50% of the grist must be malted wheat. Old-fashioned Bavarian versions use up to 70%.texture of wheat imparts the sensation of a fluffy. The high protein content of wheat impairs have a deeper. used today. and 10C. yeast. Ettaler and refreshing. creamy dominant if present. although high person’s drink. particularly in southern Germany. central. which can be can vary but the best examples are reasonably balanced and medium-low to medium-high. sweetness and roundness. brewing wheat beer used to be a monopoly Comments: The presence of Munich and/or Vienna-type reserved for Bavarian royalty. Pschorr Weisse Dark. although modern brewers weissbier started to become popular in the 1960s. The balance and intensity of the phenol and Tags: standard-strength.056 Overall Impression: A moderately dark German wheat beer IBUs: 10 – 18 FG: 1. although some Vital Statistics: OG: 1. A roasted malt are lightly hopped and show a unique banana-and-clove yeast character is inappropriate. malty. Well- while young and fresh. rich barley malt character 1872 when Schneider began production. with a creamy. The malty richness can be low to Comments: These are refreshing. clarity. wheat beer was often dark. or fullness that may progress to a light. Darker versions can have some fairly prominent. weissbier only became popular since the 1960s. fast-maturing beers that medium-high. hundreds of years. fermentation temperatures can affect the balance and produce Characteristic Ingredients: By German brewing tradition. although extreme fermentation temperatures Weisse Unser Original. lightly toasted) or a dunkles contribute to cloudiness. It is quite particularly in the United States. traditional-style. IBUs: 8 – 15 FG: 1. Always effervescent. while darker versions will characteristic. Pale A decoction mash is traditional. Flavor: Low to moderately strong banana and clove flavor. These beers often don’t age well and are best enjoyed is very low to none. off-flavors. a very light to moderate vanilla dark fruit aroma (plums. Modern weissbier dates from barley malts gives this style a deep. History: While Bavaria has a wheat beer tradition dating back aided by moderate to high carbonation. Hacker- that encourages drinking.010 – 1. and hop bitterness is very low to low. particularly character and/or faint bubblegum notes can accentuate the as they age. at least 50% of the grist must be malted wheat. wheat-beer-family. creamy fullness that may progress to a lighter finish. However. Weizenbock may be lightly floral. somewhat bready.014 with a distinctive banana-and-clove yeast character. long-lasting off-white head is have a bready-toasty malty richness. a fluffy. popular today. particularly in the United States. and supports the yeast character. Paulaner Hefe-Weizen Naturtrüb. A decoction mash is traditional. Effervescent. spicy. hundreds of years old.

typically with an earthy. typically known to consumers simply as “bitter” Appearance: Pale amber to light copper color. malt complexity is common. Pale Schneider Unser Aventinus. Comments: The lowest gravity member of the British Bitter family. dark versions exist. The malt profile can vary in flavor and intensity. Several regional variations of bitter exist. particularly as they Style Comparison: Stronger and richer than a Weissbier or age. lasting white to off-white (pale versions) or light tan (dark Characteristic Ingredients: A high percentage of malted versions) head is characteristic. pale-color. but German varieties are most vanilla) yeast character. often (but not always) completely overpower the malt flavor. but most are in dry (sometimes enhanced by a light alcohol character). A light chocolate character (but not roast) is optional in Dunkles Weissbier. grainy-sweet ale yeasts produce the typical spicy and fruity character. but should never profile is typically bready. fruit flavor (plums. “real ale”).022 substantial alcohol content. and/or floral carbonation make this an easy-drinking session beer. or lightly toasty. BJCP Beer Style Guidelines – 2015 Edition 19 . Ordinary Bitter Flavor: Medium to moderately high bitterness. SRM: 6 – 25 ABV: 6. Appearance: Pale and dark versions exist. BRITISH BITTER The family of British bitters grew out of English pale ales as a draught product in the late 1800s. but with similar yeast character. esters to be out of balance and may create off-flavors. warm or too cold fermentation will cause the phenols and rich or toasted malt flavors with significant Maillard products. Weihenstephaner Vitus with doppelbocks. Bready. hoppier. amber-color. earthy. although it may contain up to 70%). which is often enhanced with age. Suspended being Munich. have very little head due to low carbonation. although the bitterness should not Aroma: Low to moderate malt aroma.015 – 1. while darker versions will have deeper. but the beer typically finishes dark variations. moussy. malts may be used sparingly. The malt character. More darker versions. Judges should not over-emphasize the caramel component of these styles. as Weizenbock. biscuity. traditional-style. intense flavors and aromas that are often central-europe. fresher versions 11. resiny. although very low levels are allowed. or lightly toasty Generally no diacetyl. Mild to moderate fruitiness. wheat-beer-family. with pale versions History: Aventinus. Weizen flavor. and dark versions being dark doppelbock. Low to override the overall bitter impression. Most bottled or kegged versions of UK-produced bitters are often higher-alcohol and more highly carbonated versions of cask products produced for export. sweeter versions served with nearly no head to brighter.5 – 9. Well-aged examples might also prominent bouquet. Pale and Plank Bavarian Dunkler Weizenbock. 50%. top-fermented. as is the mild warming sensation of IBUs: 15 – 30 FG: 1. and alcohol adds complexity Entry Instructions: The entrant will specify whether the and interest. The high protein content of wheat is used (by German brewing tradition must be at least wheat impairs clarity in this traditionally unfiltered style. No hop flavor.e. not the export formulations of commercial products. Low to moderate banana and spice (clove. grapes. Balance is component of the style often decidedly bitter. A fluffy or creamy Vital Statistics: OG: 1. The use of crystal malts in bitters became more widespread after WWI. Good to (although brewers tend to refer to it as Ordinary Bitter to brilliant clarity. resiny. will not have this character. Brauhaus in Munich. Hop optional caramel. Low to medium maltiness with a dry finish. low alcohol levels. A very thick. Pale –Plank Bavarian Heller versions have less rich malt complexity and often more hops. Do not assume that oxidation-derived flavors are traditional or required for the style. and have a different character and balance than their draught counterparts in Britain (often being sweeter and less hoppy than the cask versions). bready. typically with a floral. strength. Some color Flavor: Similar to the aroma. Moderate to low hop Overall Impression: Low gravity. Generally no diacetyl. take on a slight sherry-like complexity. Darker versions can have some dark traditional. Moderate to high carbonation.and alcohol intertwine to produce a complex. and/or fruity character. Traditionally served very fresh under no pressure (gravity or hand pump only) at cellar temperatures (i. with the remainder although the level of haze is somewhat variable. although dark are more common. interplay between the malt. fruity. Hop Mouthfeel: Light to medium-light body. A low hop bitterness can give a directly comparable to the Doppelbock style. 11A. aroma can range from moderate to none. which increases caramel- like flavors (as well as more negative flavors). The the bock to doppelbock range. choice is essentially irrelevant. was created in 1907 at the Schneider Weisse amber to dark ruby-brown in color.090 texture is typical.. entry is a pale or a dark version. although bottled examples can have moderate carbonation. produce some rich. May distinguish it from other members of the family). with the pale and slightly sweet palate impression. the world’s oldest top-fermented wheat being light gold to light amber. Can vary widely in strength. and more Pils malt in paler versions. and everything in between. biscuity. Low to moderate white to off-white head.0% Comments: A Weissbier brewed to bock or doppelbock Commercial Examples: Dark –Eisenbahn Weizenbock. ranging from darker. History: See comments in category introduction. Low carbonation. and low flavor. toasty. long. with a light caramel quality. Drinkability is a critical moderate caramel or toffee flavors are optional. although very low levels are allowed. yeast. Lightly oxidized Maillard products can Tags: high-strength. a medium-high to high malty. Too malt richness. prunes. Exported bitters can be oxidized. paler versions with large foam stands.and/or Vienna-type barley malts in darker yeast sediment can contribute to the cloudiness. Paler versions will have a bready. Schneider also produces an Eisbock version. malty seen in aged imported commercial products. raisins). esters and hop flavor. Moderately low to moderately high fruity esters. Mouthfeel: Medium-full to full body. Penn Weizenbock. inviting. versions. A traditional decoction mash can rich flavor together with a significant bready-grainy wheat give the appropriate body without cloying sweetness. These guidelines reflect the “real ale” version of the style.064 – 1.

session-strength ale. Low to and no one thinks of it as a generic class of beer. Mouthfeel: Medium-light to medium body. esters and hop flavor. Greene King IPA. although the bitterness should not malt profile not found in other examples. A rather broad style that allows SRM: 8 – 14 ABV: 3. Moderate to low hop higher. The malt profile is typically bready.007 – 1. Young's Bitter Medium to medium-high malt aroma. In Generally no diacetyl. Hop lightly toasty malt complexity is common. Commercial Examples: Adnams Southwold Bitter. optionally with a low to Tags: session-strength. override the overall bitter impression. (although not necessarily “more premium” since best bitters Characteristic Ingredients: Pale ale. although very low levels are allowed. Strong Bitter hop addition as opposed to the aggressive middle and late hopping seen in American ales. a light touch is required. and often using higher-quality ingredients. or lightly toasty. yet refreshing. Bready. british- Style Comparison: Some modern variants are brewed isles. or golden bitters. this is a stronger. The malt Comments: In England today. Low to medium maltiness with a dry finish. and/or fruity character. and/or fruity character. profile is typically bready. session beer. Low to moderate white to off-white head.030 – 1. Moderately moderate carbonation. Good to Overall Impression: A flavorful. a popular craft beer style. earthy. May Generally no diacetyl. or wheat.6% 20 BJCP Beer Style Guidelines – 2015 Edition . corn. Balance is (but very well-known) beer that has a very strong. complex often decidedly bitter. bitter exclusively with pale malt and are known as golden ales.040 – 1.012 SRM: 8 – 16 ABV: 3. summer ales. Characterful British yeast. ESB has been co-opted to describe a malty. Original Bitter.039 between malt and hops to somewhat bitter. Coniston Bluebird malts. biscuit. resiny. and optionally has a with a low to medium-low caramel quality. Drinkability is a IBUs: 25 – 35 FG: 1. resiny. moderate caramel component. Strong bitters can be seen as a higher-gravity version of best bitters History: See comments in category introduction. use sugar adjuncts. Low to moderate white to off-white head. brilliant clarity. or lightly toasty.Characteristic Ingredients: Pale ale. historically the styles were different. although very low levels are allowed. More caramel or base malt character and color than a British Golden Ale. Emphasis is on the bittering 11C. Medium-dry to dry finish. Low to Flavor: Medium to moderately high bitterness. character. 11B. but any hops are fair game. Hop bitterness and typically with a floral. May use a touch of dark malt for color adjustment. use sugar adjuncts. export-strength pale. fruity. May Bitter.2 – 3. corn or wheat. The balance may be fairly even Vital Statistics: OG: 1. amber-ale-family.048 IBUs: 25 – 40 FG: 1. Best Bitter Appearance: Light amber to deep copper color. and/or crystal Commercial Examples: Adnams SSB. bitter fruity esters. Stronger versions may have a slight alcohol warmth but flavor. earthy. traditional-style. to overly penalize traditional English strong bitters.8 – 4. amber-color. amber-color. Emphasis is on the bittering hop addition as opposed to the aggressive middle and late hopping seen in American ales. America. earthy. have very little head due to low carbonation. Tags: standard-strength. Overall Impression: An average-strength to moderately- strong British bitter ale. levels). biscuity. May are generally considered a premium. Hop aroma can range from moderate to none. Good to may have low amounts of alcohol. Mild to moderate flavor moderate to moderately high. Moderately-low to high fruity esters. although bottled versions will be low to moderately high fruity esters. and/or crystal are traditionally the brewer’s finest product). malt flavors. although most traditional. This may cause some judges to think of US brewpub ESBs as representative of this style. Aroma: Low to moderate malt aroma. Medium-low to medium-high isles. often leading judges completely overpower the malt flavor.011 critical component of the style. Young’s Special are used. History: See comments in category introduction. It is a unique moderate caramel or toffee flavors are optional. although very low levels are allowed. Bitter. A low Some examples can be more malt balanced. British pale ales malts. malt flavors evident. typically with a floral. Vital Statistics: OG: 1. fruitiness. Less alcohol than a strong bitter. Harvey’s Sussex Best Bitter. Drinkability is a critical Flavor: Medium to medium-high bitterness with supporting component of the style. resiny. resiny. Generally no diacetyl. if American hops reformulated for bottling (including increasing carbonation are used. Fuller's London Pride. English finishing hops are Shepherd Neame Master Brew Kentish Ale. While modern British pale ale is considered a bottled Style Comparison: More alcohol than an ordinary bitter. top-fermented. Mouthfeel: Medium-light to medium-full body. May use a touch of dark malt for color adjustment. but this should not head is acceptable when carbonation is also low. but any hops are fair game. Optionally Appearance: Pale amber to medium copper color. flavor should be noticeable. standard-strength (for the US) British-type ale. top-fermented. bitter. Fuller's Chiswick Bitter. English finishing hops are bitter beer that roughly approximates a strong bitter. bitter. “ESB” is a Fullers trademark. british.8% for considerable interpretation by the brewer. Tetley’s typically with a floral. Comments: More evident malt flavor than in an ordinary bitter. traditional-style. Timothy Taylor most traditional. or moderately low to moderate caramel or toffee flavor. typically with an earthy. often (but not always) biscuity. amber. reddish. a light touch is required. but should not totally dominate Generally no diacetyl. brilliant clarity. if American hops Landlord. and/or floral this character should not be too high. although very low levels are allowed. Low carbonation. amber. nutty. and/or fruity character. amber-ale-family. Brains Aroma: Hop aroma moderately-high to moderately-low. and is although bottled examples can have moderate carbonation.008 – 1. Characterful British yeast.

bitterness rises mid-palate to balance the malt. british- versions may overlap somewhat with British strong ales. diacetyl. Low to moderate light touch of banana (optional). Can be have a cloudy appearance. and/or crystal More malt flavor (particularly caramel) and esters than an malts. The hops are earthy. Hop bitterness and flavor should be pronounced. Should not be bland. Tall. herbal. Moderate flavors citrus flavors are increasingly common. Hop Back's Summer Lightning. peppery. Fuller's hops and citrusy American hops are most common. pale-color. May use sugar fullness. The Bitterness increases with alcohol level. Served colder than traditional bitters. Hop Back Summer a single hop varietal will be showcased. but is always balanced. isles. but typically poured with yeast to Golden Bitters. Large flavor dimension. Medium-dry to dry finish. top-fermented. although bottled commercial versions herbaceous.012 SRM: 2 – 6 ABV: 3. increasingly American bubbles. esters. or earthy English Commercial Examples: Crouch Vale Brewers Gold. Little to no malt aroma. citrus-flavored hops are used. craft-style. Somewhat clean-fermenting British yeast. suited to a hot climate. pale-ale-family. Medium-low to low fruity aroma from the hops Hen. May American Pale Ale. bitter although strong bitters will tend to be paler and more bitter. Shepherd Neame sulfury aroma and flavor. Highland Orkney Blast.Characteristic Ingredients: Pale ale. traditional-style. British Golden Ale different balance. Highly attenuated. resinous. more so than most other modern British styles. possibly with a very Mouthfeel: Light to medium body. corn or wheat. this nose.006 – 1. bitter ales from countries within the former British Empire. carbonation on draught. SRM: 8 – 18 ABV: 4. Lightning. Tags: standard-strength. quenching beer with an emphasis evident. no caramel should be Comments: Well-hopped. esters are frequently pears and apples. Drinkability and a refreshing Vital Statistics: OG: 1. and bottle. bitter. giving mouth- esters compared to British bitters and pale ales. Summer Ales. spritzy carbonic bite. generally bready with perhaps a little biscuity Very drinkable. although it is often lower in alcohol and if yeast is present. Shepherd Neame Spitfire. 12A. hop-forward. Medium-low to low showcasing Australian ingredients.038 – 1.2% Burton versions use medium to high sulfate water. Dry as bitters filling bubbles and a crisp. Golden Hill Exmoor Gold. amber-ale-family. Moderately-low to low esters. Relies on yeast flavor. 12B. average-strength to moderately-strong pale bitter. Not typically cloudy unless yeast found in cask. Young’s Ram Rod in a special or best bitter. take on strongly-marketed lagers. amber.048 – 1. Style Comparison: More evident malt and hop flavors than Hexter’s Healer. Low to moderate white head. History: Modern golden ales were developed in England to Flavor: Medium to low rounded. Characterful British yeast. often pears and apples. with different finishing hop character. Stronger Tags: session-strength. A low head is acceptable when carbonation is also low. amber-color. lasting into aftertaste. but any hops are fair game. malt character. sulfury on showcasing hops. especially than anything else. persistent white head with tiny beers were brewed with English hops. Caramel flavors are typically absent. May be lightly minerally or sulfury. typically absent. Golden Ales are also called Brilliant clarity if decanted. While it is difficult to identify initially mild to malty-sweet but a medium to medium-high the first.010 – 1. a light touch is required. Kelham Island Pale Rider. Very fresh examples can have a lightly yeasty. keg. moderately-strong. tending to the higher side if poured with BJCP Beer Style Guidelines – 2015 Edition 21 . roused during the pour. all components moderate to moderately high of any hop variety. hoppy clarity. English hops frequently used. Medium-high to medium-low common. PALE COMMONWEALTH BEER This category contains pale. but should Style Comparison: More similar to an American Pale Ale never dominate. often but is now often brewed year-round. hops. corn or wheat. Stronger versions may have a slight alcohol Ringwood nose. The malt can range from neutral grainy to warmth. usually features British ingredients. IBUs: 20 – 45 FG: 1. malt. moderately sweet to lightly bready.0% Aroma: Hop aroma is moderately low to moderately high. Morland Old Golden no caramel. Caramel flavors is thought by many to have got the style off the ground. 12. Often uses (and features) American hops. giving a medium-full body. as well as more alcohol. top-fermented. although the body gives an impression of acting as a blank canvas for the hop character. Good to brilliant isles.6 – 6. Whitbread Pale Ale. and can use any variety of hops – floral. Oakham JHB rather than esters. Banana is optional. british- Appearance: Straw to golden in color.8 – 5. first brewed in 1986. Medium to but with less malt character to support the hops. English finishing hops are Vital Statistics: OG: 1. Has no caramel and fewer Mouthfeel: High to very high carbonation. Hop flavor is Overall Impression: Smooth and balanced. use sugar adjuncts. grainy to bready malt flavor. or might show the characteristic iron-like Pride of will be higher. Aroma: Fairly soft. style was originally positioned as a refreshing summer beer. Noticeable effervescence due to high carbonation. Frequently Discovery. increase the perception of dryness and add a minerally or Samuel Smith’s Old Brewery Pale Ale.053 quality are critical components of the style. giving a dry finish with Characteristic Ingredients: Low-color pale or lager malt lingering bitterness. Little to no diacetyl. although merge together with similar intensities. Little to no character. Appearance: Deep yellow to light amber in color. if American hops IBUs: 30 – 50 FG: 1. West Berkshire Dr. or iron-like but not although citrusy American varietals are becoming more floral. and yeast – all moderate to low in intensity.060 most traditional. clean aroma with a balanced mix of esters. or British Blonde Ales.016 are used. Australian Sparkling Ale Flavor: Medium to medium-high bitterness. may use a touch of black malt for color adjustment. somewhat earthy adjuncts. frothy. Although early on the medium gold. which can Commercial Examples: Bass Ale. but this character should not be too high. Overall Impression: A hop-forward. Bishop's Finger. Medium to medium-high hop flavor. and possibly herbal.

typically with low carbonate and moderate distinguishable from an ordinary bitter. Modern examples use no weren’t also sent to India. just be aware of although much more highly carbonated.0% mentioned with its popularity.5 – 6. Moderate-sized. but publicans often pour most of the beer somewhat bready. A present-use ale. Very well. and the bitterness may linger into the aftertaste but rouse the yeast. but the modern consumer preference.038 – 1. Highly attenuative 3. attenuated. but most agree that what variety. very well. Classic British ingredients provide the best flavor underwent a craft beer rediscovery in the 1980s. Oak is porter. By the early 20th century. Historical examples India. such as Bass Mouthfeel: Smooth. South stronger (but not all) versions. A the example with the longest lineage. doesn’t mean that other beers such as Porter malt for color adjustment only. should not have any residual sweetness. Some Appearance: Color ranges from golden to deep amber. imported bottled pale ales from British breweries.004 – 1. The balance is toward the hops. and somewhat coarse hops. and Goldings until replaced According to CAMRA. toffee-like and/or caramelly aspects. and showcasing the signature yeast strain and hop History: Accounts of its origins vary. Low to moderate fruitiness is acceptable. Some clean beer brewed in the 19th century was draught XXX (Mild) and alcohol flavor can be noted in stronger versions. is used. Variable Cornell has commented that beers like this are “not really water profile. A cloudy appearance for the style seems to be a should not be harsh. the bottle is rolled along the bar! When served on Medium-low to medium fruitiness. cane sugar for priming only. “so-called IPAs with strengths of around from mid-1960s by Pride of Ringwood. toasty. modern British breweries are calling an IPA. around the time the traditional-style. most are fairly pale. particularly as finishing hops. to India in the late 1700s and early 1800s. George Hodgson of Vital Statistics: OG: 1. with less caramel. and the style virtually disappeared in the 12C. Traditionally modern examples labeled IPA are quite weak in strength. optional. that IPA was more heavily hopped than other keeping using 45% 2 row. Many around 25% sugar to dilute the nitrogen content. Should be clear. citrus-orange. classic versions. an overall dry sensation despite a supportive malt presence. and is the first name frequently SRM: 4 – 7 ABV: 4. Stronger versions may have a light hopped versions may be a bit hazy. Ale in bottle was originally developed to compete with inappropriate in this style. Presently the beer will have brilliant grassy). a distinctively minerally. White Shield is probably grassy dry-hop aroma is acceptable. although ale went out of fashion and “lighter” lager beers were in vogue. Strength and popularity declined over time. head stand with off-white color. some sulfur flavor. 22 BJCP Beer Style Guidelines – 2015 Edition . and be clarity if decanted. The name was often used to Overall Impression: A hoppy. 30% higher protein malt (6 row) would use beers. domination of this market by the 1830s. As with all English beers with a Commercial Examples: Coopers Original Pale Ale. The style and flavor. Coopers of Adelaide. but lower alcohol versions will not. The hop flavor should be similar to the Sparkling Ale since 1862. dry finish. bottled pale mouthfeel without hop-derived astringency. low final gravity. less these two main types of IPAs in the British market today. that IPA was invented to be sent to adjuncts.050 the Bow Brewery became well-known as an exporter of IPA IBUs: 20 – 35 FG: 1. best enjoyed fresh. Modern examples are inspired by Aroma: A moderate to moderately-high hop aroma of floral. Burton breweries with their high-sulfate water were able to successfully brew IPA and began their Tags: standard-strength. A slightly lineage with the exact same profile. but versions may show a sulfate character from Burton-type water. Cluster.” English beer historian Martyn Burton-type yeast (Australian-type strain typical). although this character is not traditional. arrival in good condition in India were that it was very well- Characteristic Ingredients: Lightly kilned Australian 2-row attenuated. Flavor: Hop flavor is medium to high. describe pale ales and bitters. with these sources for our guidelines rather than what some Style Comparison: Superficially similar to English Pale Ales. More bitter than IBUs might suggest due to high became later known as IPA was pale ale prepared for shipment attenuation. Australia is the only surviving brewer producing the Sparkling Comments: The attributes of IPA that were important to its Ale style. Simply because this is how pale malt. and heavily hopped.” So we choose to agree sulfate. Style Comparison: Generally will have more finish hops and less fruitiness and/or caramel than British pale ales and bitters. although unfiltered dry. used Australian hops. moderately-strong. Attenuative British mandatory. Refined sugar may be used in some versions. In biscuit-like. or that the alcohol level was unusual for the time.006 during the early 1800s. some bars. If high sulfate water even in the keg. described in these guidelines. English IPA second half of the 20th century. Some Characteristic Ingredients: Pale ale malt. moderate to medium-high carbonation can combine to render Many Australian Sparkling and Pale Ales were labeled as ales. the popularity and formulation of the product Sparkling Ale changed over time. top-fermented. History: Brewing records show that the majority of Australian and a lingering bitterness are usually present. English hops are versions may have a sulfury note. although the formulation has aroma (floral. with a moderate to Comments: Coopers has been making their flagship assertive hop bitterness.yeast. A but were actually bottom-fermented lagers with very similar low. persistent alcohol warmth. Small amounts of crystal IPA was shipped. but not required. medium-light to medium-bodied and Wm Younger’ Monk. malt should still be noticeable in support. bitter name India Pale Ale was first used. pale-ale-family. tracing to the strong moderately-low caramel-like or toasty malt presence is Burton IPAs of old and first brewed in 1829. pacific.5% are not true to style. lager varieties may be used. optionally with light to medium-light into a glass then swirl the bottle and dump in all the yeast. ale yeast. but shouldn’t be assumed to have an unbroken spicy-peppery or citrus-orange in nature is typical. Malt flavor should be medium-low to medium. and is what is profile. Finish is medium-dry to draught. pale-color. Coopers long history. Smooth but gassy. the brewery instructs publicans to invert the keg to very dry. late hops. but this is not essential to the style. smooth alcohol warming can and should be sensed in grists to the ales that they replaced. and/or slightly changed over the years. spicy-peppery. Always naturally carbonated. not anything special (a trend that attenuated pale British ale with a dry finish and a hoppy aroma continues in some modern British examples).

these guidelines only describe the modern dark none (floral or earthy qualities). enough to provide some balance but not enough to Overall Impression: A malty. Sweeter versions may seem to have a rather full light fruity aroma may be evident. and hop flavor low to none. A astringency. fairly dextrinous). isles. Moorhouse Black Cat.030 – 1. Characterful British ale fruitiness.013 Appearance: Copper to dark brown or mahogany color. Versions with darker malts may have a dry. crystal malt. Dark Mild Style Comparison: Some versions may seem like lower- gravity modern English porters. hoppy SRM: 6 – 14 ABV: 5. Rudgate Ruby Mild. toffee. In current usage. Fuller's Bengal Lancer IPA. seasonal and/or special occasions. Aroma: Light. although some versions may be made in the stronger (4%+) Flavor: Gentle to moderate malt sweetness. Much less sweet than London Overall Impression: A dark. A wide range of interpretations are character. to the significant difference in balance (especially sweetness) BJCP Beer Style Guidelines – 2015 Edition 23 . rarely is noticeable. retention may be poor. although dark Comments: A wide-ranging category with different milds did not appear until the 20th century. Ridgeway IPA.2%. or light Mouthfeel: Light to medium body. Diacetyl ale without the roasted flavors of a Porter.8% paler examples (medium amber to light brown) exist.075 Tags: high-strength. chocolate. A light low carbonation. which can include caramel. nutty. but these are even more rare than balance ranges from even to malt-focused.050 – 1.5% Commercial Examples: Freeminer Trafalgar IPA. or light chocolate don’t often travel well. especially. Low to moderate 13B. Medium to medium-low bitterness. BROWN BRITISH BEER While Dark Mild. however. British session ale readily suited to drinking in quantity. The guidelines describe the modern British versions have strongly roasted flavors. Generally low to medium. low-gravity. Appearance: Dark amber to dark reddish-brown color. The term ‘mild’ is currently somewhat out of favor Brown Ale was more popular in the past. Brown Ale. heavy caramel character and a medium to dry finish. pale-color. Generally clear. plum. find now. Meantime India Pale Ale. Comments: Most are low-gravity session beers around 3. may also include adjuncts such as flaked maize. ranging from lighter-colored to hoppy the term implies a lower-strength beer with less hop bitterness to deeper. bitter. Thornbridge Jaipur. Roast-based versions may have a light but appealing floral or earthy hop aroma may also be noticed. Malt-hop possible. Little to no hop aroma. Malt may Generally served on cask. biscuity. British Brown Ale bitterness. “Brown Beer” was a distinct and important historical product. toasted. toffee. sweet. Fruity esters moderate to none. although is traditionally unfiltered. top-fermented. Low to moderate off-white to light tan head. Theakston Traditional Mild Flavor: Generally a malty beer. Vital Statistics: OG: 1. malt-focused Brown Ale. dark-color. The category name was never used historically to describe this grouping of beers.0 – 3. The malt expression can take on a wide range of yeast. mouthfeel for the gravity. nutty. dark color. but is very hard to with consumers.010 – 1. brown caramel-centric British overpower the malt. with a light to range for export. or lightly roasted. and British ancestry. There is no historic connection or name Brown Ale. white to tan head. fruit. toast. Worthington typical American versions. none of the than bitters. ‘mild’ was simply an unaged beer. and may have some may be colored with brewer’s caramel. generally malty balance. 13A. Cain's Dark Mild. Any type of hops. A stronger Double version. Highgate Dark Mild. but should not dominate. although may have a very wide range of malt. malty. british-isles. History: Historically. Modern milds trace their roots to the weaker X-type ales of the 1800s. none of these styles evolved into any of the others. They are grouped together for judging purposes only since they often have similar flavors and balance. yet flavorful. hop flavor low to dark milds. and many breweries no longer use it. brown-ale-family. These styles have no historic relationship to each other. since their character is muted and character. The similar characteristics are low to moderate strength. Medium to could be used as an adjective to distinguish between aged or medium-high carbonation.and yeast-based flavors (e. interpretations possible. with a wide range of dark malt or dark Characteristic Ingredients: Pale British base malts (often sugar expression. not because of any implied common ancestry. and a light to heavy caramel quality. and Aroma: Low to moderate malt aroma. festivals. Pale versions exist. can be present. chocolate notes. 13. chocolate. malty licorice. and Mouthfeel: Medium-light to medium body. A few SRM: 12 – 25 ABV: 3. Low to moderate fruity esters version. Tags: session-strength.g. Commercial Examples: Banks's Mild. coffee. Can finish sweet to dry. toasted. roast. IBUs: 40 – 60 FG: 1. traditional-style. Brain’s Dark. Clear. british- caramel. or was ever a component of another.038 IBUs: 10 – 25 FG: 1. and is not related to this category name. session-strength bottled versions also have a nutty. and caramel-focused.. Low to moderate off. more highly hopped keeping beers. raisin). we list those as a different judging style due relationship between Mild and Porter.0 – 7. roasted finish. and English Porter may have long and storied histories. While London Brown Ales are marketed using the Increasingly rare. White Shield Vital Statistics: OG: 1. nutty.018 traditional-style. darker. Refreshing.Has less hop intensity and a more pronounced malt flavor than Summit True Brit IPA. top-fermented. Very low to no diacetyl. toffee. dark malts or dark sugar adjuncts. these guidelines describe the modern versions. it is our name for the judging category. ipa-family.008 – 1. sweet malt aroma with toffee. earthy or floral if present. grainy.

although can be brown ales are generally of the stronger (by current UK somewhat sweet. RCH Flavor: Moderate bready. biscuity.008 – 1. hops. description describing the profile of the beer. texture. though. malty regional interpretations over time. top-fermented.4% changes. Modern brown ale is a 20th century creation as a or floral hop flavor moderate to none. Stronger and History: Originating in London around 300 years ago. although SRM: 20 – 30 ABV: 4. Light to moderate creamy a bottled product currently. Became a highly-popular. the American Porter will chocolate quality. porter much less sweet than London Brown Ale. Earthy various times. amber-color. Moderate off-white to light tan Commercial Examples: Burton Bridge Burton Porter. brown-ale-family. There is 13C. Moderate to standards) interpretation. sweeter and more caramelly flavors. with an appropriate Style Comparison: More malty balance than British Bitters. although small although several different types of products used that name at amounts may contribute a bitter chocolate complexity. and often has characteristic flavor.013 developments and consumer preferences driving these SRM: 12 – 22 ABV: 4. brewing sugars.052 Appearance: Light brown to dark brown in color.and alcohol strength. More substance character in support (caramelly. Diacetyl low to none. a chocolate-caramel-malty profile. and the like restrained roasty character and bitterness. head with good to fair retention. and may have a gravities.052 Evolved many times with various technological and ingredient IBUs: 20 – 30 FG: 1.0 – 5. isles. producing a dark color is always involved. traditional-style. A wide range of gravities were brewed. biscuits or toast in support. roasty 24 BJCP Beer Style Guidelines – 2015 Edition . May have up to a moderate level of floral or earthy dark mild. toffee-like and/or and roast than a British Brown Ale. but something guidelines. Historical re-creations should English hop varieties are most authentic. chocolate) to provide color and the nutty character. Predominately but not exclusively to moderately-high carbonation.g. Brown Beer popular at the time. Newcastle 1800s before declining around WWI and disappearing in the Brown Ale. malty.008 – 1.. licorice. stronger British brown ales. Samuel Smith’s Nut 1950s. Fruity esters moderate to none. Riggwelter Yorkshire Ale. lower toasty malt aroma with mild roastiness. biscuity. top-fermented. nutty. Dark Mild. Medium-low to medium bottled product. and a predecessor to all stouts (which were originally called “stout porters”). The name is said to have been derived from its popularity with the London working class performing Tags: standard-strength. May also have small amounts darker version of English porter. London-type porters often use brown malt as a roasted flavors. It was re-introduced in the mid-1970s with the start of Brown Ale.040 – 1. generally without burnt qualities. and toasty malt flavor Old Slug Porter. not historical versions or the Mouthfeel: Medium-light to medium body. Samuel Smith Taddy Porter includes a mild to moderate roastiness (frequently with a Tags: standard-strength. Usually fairly well-attenuated. traditional-style. it is not the same as historical products of the hop bitterness will vary the balance from slightly malty to same name. caramel malt. often with IBUs: 18 – 35 FG: 1. Good clarity. dark-color. but modern slightly bitter. british- various load-carrying tasks of the day. Fuller's London Porter. Higher in gravity than a sweet). nutty. May have a range of are common. Modern craft with more malt flavors from darker grains. This style is based on the modern low fruity esters. May have other secondary flavors such same family. widely-exported style in the Commercial Examples: Maxim Double Maxim. be entered in the Historical style category.014 ruby highlights when held up to light. as coffee. and it usually has softer. that doesn’t mean that they aren’t in the and/or toffee character. not every possible variation over time malts (e. evolved from earlier sweet. in every region where it existed. Should not have History: Brown ale has a long history in Great Britain. Diacetyl moderately-low to none. Less roast than an English Porter. Nethergate Old Growler Porter.2 – 5. Vital Statistics: OG: 1. Chocolate or other Overall Impression: A moderate-strength brown beer with a dark-roasted malts. Wychwood Hobgoblin the craft beer era. british- chocolate character) and often a significant caramel. a significant burnt or harsh roasted flavor. used to differentiate it from other porters described in these Characteristic Ingredients: Grists vary. Style Comparison: Differs from an American Porter in that Aroma: Moderate to moderately low bready. the name “English Porter” is and Porter.040 – 1. May also show some non-roasted malt also typically have more of a hop character.4% may approach being opaque. Stronger than a examples in the UK are bigger and hoppier. English Porter no historic connection or relationship between Mild Simply called “Porter” in Britain. and usually less alcohol. Moderately-low sweeter London Brown Ale. Characteristic Ingredients: British mild ale or pale ale malt Comments: This style description describes the modern base with caramel malts. Parent of various isles. Vital Statistics: OG: 1. porter-family.

lady fingers. at least). Peat moderate. british- beer with perhaps a few esters and occasionally a butterscotch isles. the three types of beer were parti-gyled to different strengths. The larger 120/.010 – 1. A subtle butterscotch character is Mouthfeel: Medium-low to medium body.or 80/-.2% BJCP Beer Style Guidelines – 2015 Edition 25 . tended to use more complex grists. and English biscuits. and roasted grains or malt. floral. spicy. No to low hop flavor is also roasted accents (but never roasty) or a combination thereof. The malt character. etc. burnt sugars are not. roasted accents (but never roasty) or a combination thereof. toasty. traditional-style. and brewers caramel for color. floral. Appearance: Pale copper to very dark brown. Flavor: Entirely malt-focused. Meaning there were 54/. dark sugars for color but not for the ‘roasty’ flavor. Burning malt or wort sugars via ‘kettle caramelization’ is not Comments: Malt-focused ales that gain the vast majority of traditional nor is any blatantly ‘butterscotch’ character. Peat medium caramel and low butterscotch is allowable. crystal and wheat malts.). and 14B. dark sugars for color but not for the ‘roasty’ flavor. May have low traditional English Appearance: Pale copper to very dark brown. SCOTTISH ALE The original meaning of ‘schilling’ (/-) ales have been described incorrectly for years. burnt sugars are not. often with flavors of caramelly. and Aroma: Low to medium maltiness. Can be relatively rich and creamy to dry and balance tilts toward malt. lady fingers. Low to hop aroma (earthy. grits or flaked maize. character can range from dry and grainy to rich.). Heavy and Export guidelines read nearly the same for each style of beers. crystal and wheat malts. toasty. Peat- much smaller. but Vital Statistics: OG: 1. such as amber and Characteristic Ingredients: Originally used Scottish pale brown malts. etc. beer with perhaps a few esters and occasionally a butterscotch sometimes nearly black but lacking any burnt. Finish ranges from rich and Hop bitterness to balance the 90/- and simply dark. A subtle butterscotch character is allowed and should of traditional English character (earthy. Low to moderate Comments: Malt-focused ales that gain the vast majority of carbonation. creamy off-white. Peat smoke is inappropriate. such as amber and adjuncts are traditional. Low to smoke character. spicy. Scottish Heavy caramelly. Scottish ales with smoke character should be malt. Clear. and darker colors (often from added caramel). Scottish Light Commercial Examples: McEwan's 60 Overall Impression: A malt-focused. as any found traditionally would have come from the peat in Characteristic Ingredients: Originally used Scottish pale the source water. Style Comparison: Similar character to a Wee Heavy. Sugar Later adapted to use additional ingredients. weaker in strength. etc. Flavor: Entirely malt-focused. The malt character can range from dry and grainy to rich. entered as a Classic Style Smoked Beer. The Scottish Ales in question were termed Light. Low to hop aroma (earthy. amber-color. Historically. spicy. but is never roasty and especially never has a peat toasted breadcrumbs. Smoke character is inappropriate Burning malt or wort sugars via ‘kettle caramelization’ is not as any found traditionally would have come from the peat in traditional nor is any blatantly ‘butterscotch’ character. never the process. but a little smoked malt is inauthentic and inappropriate. No to low hop flavor is also malty to dry and grainy.Stouts and 86/.IPAs and so on.). Fruity esters are not required but add depth yet are never high. Low to bready malt with caramel overtones to rich-toasty malt with moderate. amber-ale-family. orange-citrus. often with flavors of fruitiness in best examples. Peat. orange-citrus. The malt-hop floral. so does the character of the beers in question. acceptable. Hops only to balance and support the malt. fruitiness in best examples. never the process. etc.5 – 3. Can be relatively rich and creamy to dry and their character from specialty malts. Heavy and Export which cover the spectrum of costs from around 60/. Finish ranges from rich and balance tilts toward malt. Sugar Style Comparison: Similar character to a Wee Heavy. As the gravity increases. Most their character from specialty malts.ales fall outside of this purview as well as the strongest Scotch ales (aka Wee Heavy). orange-citrus. Peat smoke is inappropriate. More modern versions (post-WWII. grits or flaked maize.030 – 1. Mouthfeel: Medium-low to medium body. Traditionally the darkest of the Scottish ales. grainy. 14A. May have low traditional English toasted breadcrumbs. and English biscuits. medium caramel and low butterscotch is allowable. IBUs: 10 – 20 FG: 1.14. Most the source water. with flavors ranging from pale. Hops only to balance and support the malt. smoke is inappropriate.013 SRM: 17 – 22 ABV: 2. Clean or slightly fruity yeast. bready malt with caramel overtones to rich-toasty malt with Hop bitterness to balance the malt. Similar in color to a Dark Mild. The schillings only referring to the cost of the barrel of beer. with flavors ranging from pale. but is never roasty and especially never has a peat Overall Impression: A malt-focused. top-fermented. floral. Scottish ales with smoke character should be frequently a draught product. and roasted grains or smoked malt is inauthentic and inappropriate.035 much smaller. Later adapted to use additional ingredients. however. Clean or slightly fruity yeast. frequently a draught product. allowed and should of traditional English character (earthy. Light pome Aroma: Low to medium maltiness. malt-focused ales. generally caramelly smoke character. generally caramelly Tags: session-strength. spicy. orange-citrus. brown malts. Light pome smoke is inappropriate. grainy. Smoke character is inappropriate entered as a Classic Style Smoked Beer. but adjuncts are traditional. however. The malt-hop carbonation.). A single style of beer was never designated as a 60/-. and brewers caramel for color. Low to moderate acceptable. Fruity esters are not required but add depth yet are never high.The Scottish Light. malty to dry and grainy. malty aftertaste. overtly roasted aftertaste. and represented an adaptation of English pale ales but with reduced strengths and hopping rates. Clear. creamy off-white. 70/.

crystal and wheat malts. grains may increase the perception of bitterness slightly. but smoke is inappropriate. such as amber and Aroma: Low to medium maltiness. although light use of roasted and a stout. Tags: session-strength. Smooth. today it is an finish. Peat Style Comparison: Similar character to a Wee Heavy. May have a sweet.). 15A. amber-ale-family. A light earthy or floral hop flavor is optional. top-fermented beers of moderate to slightly strong strength. and English biscuits. Low to dark sugars for color but not for the ‘roasty’ flavor. creamy off-white. often with slick mouthfeel (not required). however. Pelican MacPelican’s Fruity esters are not required but add depth yet are never high. with slight extensions for export Irish versions sweetness. there are some Appearance: Medium amber to medium reddish-copper commercial examples that sound Irish but are essentially color. Scottish Export traditional nor is any blatantly ‘butterscotch’ character. quality. while causes the guidelines to be somewhat broad to accommodate others will favor the grainy palate and roasted dryness. burnt sugars are not. emerging Irish craft beer scene is exploring more bitter Quite clean. toasty.). and are often widely misunderstood due to differences in export versions. Hops only to balance and support the malt.Vital Statistics: OG: 1. etc. malty 15. The malt-hop SRM: 13 – 22 ABV: 3. hop aroma (earthy. amber-ale-family.040 malty to dry and grainy. top-fermented. fairly neutral in Aroma: Low to moderate malt aroma. or overly focusing on the specific attributes of beer produced by high-volume. initial soft toffee/caramel sweetness. which versions can emphasize the caramel and sweetness more. Medium-dry to dry Rediscovered as a craft beer style in Ireland. grits or flaked maize. Mouthfeel: Medium-low to medium body. top-fermented. versions of traditional examples.9 – 6. Medium to medium-low hop bitterness. often with flavors of brown malts.035 – 1. Peat- fruitiness in best examples. never the process. amber-color. Smoke character is inappropriate Overall Impression: A malt-focused. average International Amber Lagers. SRM: 13 – 22 ABV: 3. Tennent’s carbonation. and caramelly. An aroma is low earthy or floral to none (usually not present). Scottish Style Ale.040 – 1. and brewers caramel for color. spicy. Tags: standard-strength.016 Flavor: Entirely malt-focused. traditional-style. lady fingers. Sugar medium caramel and low butterscotch is allowable.010 – 1. but is never roasty and especially never has a peat Characteristic Ingredients: Originally used Scottish pale malt. traditional-style. and might have more esters. along with a pale ale to be slightly towards the malt.2 – 3. The palate often is fairly neutral and grainy. Can be relatively rich and creamy to dry and Special Ale grainy. A subtle butterscotch character is IBUs: 10 – 20 FG: 1. subtle flavors. No to low hop flavor is also allowed and should of traditional English character (earthy. and a touch of roasted dryness in the finish. british. Light pome adjuncts are traditional. Finally. orange-citrus. The malt entered as a Classic Style Smoked Beer. although examples containing low levels of diacetyl may have a slightly Overall Impression: An easy-drinking pint. either neutral-grainy or general. the on a lightly toasty or biscuity note as it finishes with a light modern Irish Red Ale style is essentially an adaptation or taste of roasted grain. Most frequently a draught product. them.9% balance tilts toward malt. IBUs: 15 – 30 FG: 1. Clear. Clear.0% bready malt with caramel overtones to rich-toasty malt with Commercial Examples: Belhaven Scottish Ale. Later adapted to use additional ingredients. 26 BJCP Beer Style Guidelines – 2015 Edition . etc. The balance tends essential part of most brewery lineups. with flavors ranging from pale. Burning malt or wort sugars via ‘kettle caramelization’ is not 14C. Weasel Boy Plaid Ferret Scottish Ale Hop bitterness to balance the malt. which lends a characteristic dryness to interpretation of the popular English Bitter style with less the finish. spicy. orange-citrus. Low to Vital Statistics: OG: 1. Some Comments: Several variations exist within the style. Finish ranges from rich and isles.015 acceptable. Modern export Irish examples are more caramelly and with a lightly caramelly-toasty-toffee character. IRISH BEER The traditional beers of Ireland contained in this category are amber to dark. Clean and smooth. well-known breweries. May have low traditional English smoked malt is inauthentic and inappropriate. and roasted grains or toasted breadcrumbs. a slightly grainy-biscuity palate. or can take History: While Ireland has a long ale brewing heritage. Exciseman’s Ale. Comments: Malt-focused ales that gain the vast majority of isles. Broughton roasted accents (but never roasty) or a combination thereof. Commercial Examples: Broughton Greenmantle Ale. bitterness. british- floral. Irish Red Ale Mouthfeel: Medium-light to medium body. Slightly malty in the balance sometimes with an Moderately attenuated. Orkney Dark Island.060 moderate. amber-color. character can range from dry and grainy to rich. are grainy with a slight roast dryness in the finish. Each of the styles in this grouping has a wider range than is commonly believed. smoke character.010 – 1. with sweetish palates and little persistence. American craft versions are very light buttery character (although this is not required). Clean or slightly fruity yeast. Little to no esters. Orkney Raven Ale. McEwan's 70. generally caramelly as any found traditionally would have come from the peat in beer with perhaps a few esters and occasionally a butterscotch the source water. Hop often more alcoholic versions of the Irish export examples. Moderate carbonation. rarely with a light buttered toast or toffee-like and modern craft Irish versions. These guidelines are written around the traditional Flavor: Moderate to very little caramel malt flavor and Irish examples. malty their character from specialty malts. Scottish ales with smoke character should be aftertaste. floral. Low off-white to tan colored head. Peat smoke is inappropriate. much smaller. Traditional Irish examples are relatively low in hops. hopping and a bit of roast to add color and dryness. Appearance: Pale copper to very dark brown. Low to moderate Caledonia Smooth.

Characteristic Ingredients: Generally has a bit of roasted sweeter, less bitter, and have flavors from chocolate and
barley or black malt to provide reddish color and dry roasted specialty malts. Commercial examples of this style are almost
finish. Pale base malt. Caramel malts were historically always associated with a nitro pour. Do not expect traditional
imported and more expensive, so not all brewers would use bottle-conditioned beers to have the full, creamy texture or
them. very long-lasting head traditionally associated with nitrogen
Style Comparison: A less-bitter and hoppy Irish equivalent dispense.
to an English Bitter, with a dryish finish due to roasted barley. History: The style evolved from attempts to capitalize on the
More attenuated with less caramel flavor and body than success of London porters, but originally reflected a fuller,
equivalent-strength Scottish ales. creamier, more “stout” body and strength. Guinness began
Vital Statistics: OG: 1.036 – 1.046 brewing only porter in 1799, and a “stouter kind of porter”
IBUs: 18 – 28 FG: 1.010 – 1.014 around 1810. Irish stout diverged from London single stout (or
SRM: 9 – 14 ABV: 3.8 – 5.0% simply porter) in the late 1800s, with an emphasis on darker
Commercial Examples: Caffrey’s Irish Ale, Franciscan Well malts. Guinness was among the first breweries to use black
Rebel Red, Kilkenny Irish Beer, O’Hara’s Irish Red Ale, patent malt for porters and stouts in the 1820s. Guinness
Porterhouse Red Ale, Samuel Adams Irish Red, Smithwick’s began using roasted barley after WWII, while London brewers
Irish Ale continued to use brown malt. Guinness started using flaked
barley in the 1950s, also increasing attenuation greatly.
Tags: standard-strength, amber-color, top-fermented, british-
Guinness Draught was launched as a brand in 1959. Draught
isles, traditional-style, amber-ale-family, balanced
cans and bottles were developed in the late 1980s and 1990s.
Characteristic Ingredients: Guinness is made using
15B. Irish Stout roasted barley, flaked barley, and pale malt, but other
Overall Impression: A black beer with a pronounced breweries don’t necessarily use roasted barley; they can use
roasted flavor, often similar to coffee. The balance can range chocolate or other dark and specialty malts. Whatever
from fairly even to quite bitter, with the more balanced combination of malts or grains is used, the resulting product
versions having a little malty sweetness and the bitter versions should be black. Cork-type stouts are perhaps closer to
being quite dry. Draught versions typically are creamy from a historical London-type stouts in composition with a varied
nitro pour, but bottled versions will not have this dispense- grist not dominated by roasted barley.
derived character. The roasted flavor can be dry and coffee-like Style Comparison: Lower strength than an Irish Extra Stout,
to somewhat chocolaty. but with similar flavors. Darker in color (black) than an English
Aroma: Moderate coffee-like aroma typically dominates; may porter (brown).
have slight dark chocolate, cocoa and/or roasted grain Vital Statistics: OG: 1.036 – 1.044
secondary notes. Esters medium-low to none. Hop aroma low IBUs: 25 – 45 FG: 1.007 – 1.011
to none, may be lightly earthy or floral, but is typically absent. SRM: 25 – 40 ABV: 4.0 – 4.5%
Appearance: Jet black to very deep brown with garnet Commercial Examples: Beamish Irish Stout, Guinness
highlights in color. According to Guinness, “Guinness beer may Draught, Harpoon Boston Irish Stout, Murphy's Irish Stout,
appear black, but it is actually a very dark shade of ruby.” O’Hara’s Irish Stout, Porterhouse Wrasslers 4X
Opaque. A thick, creamy, long-lasting, tan- to brown-colored Tags: standard-strength, dark-color, top-fermented, british-
head is characteristic when served on nitro, but don’t expect isles, traditional-style, stout-family, bitter, roasty
the tight, creamy head on a bottled beer.
Flavor: Moderate roasted grain or malt flavor with a medium
to high hop bitterness. The finish can be dry and coffee-like to 15C. Irish Extra Stout
moderately balanced with a touch of caramel or malty Overall Impression: A fuller-bodied black beer with a
sweetness. Typically has coffee-like flavors, but also may have a pronounced roasted flavor, often similar to coffee and dark
bittersweet or unsweetened chocolate character in the palate, chocolate with some malty complexity. The balance can range
lasting into the finish. Balancing factors may include some from moderately bittersweet to bitter, with the more balanced
creaminess, medium-low to no fruitiness, and medium to no versions having up to moderate malty richness and the bitter
hop flavor (often earthy). The level of bitterness is somewhat versions being quite dry.
variable, as is the roasted character and the dryness of the Aroma: Moderate to moderately high coffee-like aroma, often
finish; allow for interpretation by brewers. with slight dark chocolate, cocoa, biscuit, vanilla and/or
Mouthfeel: Medium-light to medium-full body, with a roasted grain secondary notes. Esters medium-low to none.
somewhat creamy character (particularly when served with a Hop aroma low to none, may be lightly earthy or spicy, but is
nitro pour). Low to moderate carbonation. For the high hop typically absent. Malt and roast dominate the aroma.
bitterness and significant proportion of dark grains present, Appearance: Jet black. Opaque. A thick, creamy, tan head is
this beer is remarkably smooth. May have a light astringency characteristic.
from the roasted grains, although harshness is undesirable. Flavor: Moderate to moderately high dark-roasted grain or
Comments: When a brewery offered a stout and a porter, the malt flavor with a medium to medium-high hop bitterness. The
stout was always the stronger beer (it was originally called a finish can be dry and coffee-like to moderately balanced with
“Stout Porter”). Modern versions are brewed from a lower OG up to moderate caramel or malty sweetness. Typically has
and no longer necessarily reflect a higher strength than porters. roasted coffee-like flavors, but also often has a dark chocolate
This is typically a draught product today; bottled versions are character in the palate, lasting into the finish. Background
typically brewed from a higher OG and are usually called Extra mocha, biscuit, or vanilla flavors are often present and add
Stouts. Regional differences exist in Ireland, similar to complexity. Medium-low to no fruitiness. Medium to no hop
variability in English Bitters. Dublin-type stouts use roasted flavor (often earthy or spicy). The level of bitterness is
barley, are more bitter, and are drier. Cork-type stouts are

BJCP Beer Style Guidelines – 2015 Edition 27

somewhat variable, as is the roasted character and the dryness this is the closest to the porter originally brewed by Arthur
of the finish; allow for interpretation by brewers. Guinness.” Note that in modern times, Guinness Extra Stout
Mouthfeel: Medium-full to full body, with a somewhat has different strengths in different regions; the European
creamy character. Moderate carbonation. Very smooth. May version is around 4.2% and fits in the Irish Stout style.
have a light astringency from the roasted grains, although Characteristic Ingredients: Similar to Irish Stout.
harshness is undesirable. A slightly warming character may be Style Comparison: Midway between an Irish Stout and a
detected. Foreign Extra Stout in strength and flavor intensity, although
Comments: Traditionally a bottled product. Consumers with a similar balance. More body, richness, and often malt
expect a stout to always have a black color; the flavor intensity complexity than an Irish Stout. Black in color, not brown like a
from whatever made it black is what consumers expect in their porter.
beer. Not all breweries make a dry, roasty version typical of Vital Statistics: OG: 1.052 – 1.062
Guinness; a more balanced and chocolaty version is equally IBUs: 35 – 50 FG: 1.010 – 1.014
acceptable. SRM: 25 – 40 ABV: 5.5 – 6.5%
History: Same roots as Irish stout, but as a stronger product. Commercial Examples: Guinness Extra Stout (US version),
Guinness Extra Stout (Extra Superior Porter, later Double O’Hara’s Leann Folláin, Sheaf Stout
Stout) was first brewed in 1821, and was primarily a bottled Tags: high-strength, dark-color, top-fermented, british-isles,
product. Described by Guinness as a “more full-bodied beer traditional-style, stout-family, bitter, roasty
with a deeper characteristic roasted bitterness and a rich,
mature texture. Of all the types of Guinness available today,

This category contains average to strong, bitter to sweet, modern British and Irish stouts that originated in England even if some are
now more widely associated with Ireland. In this case, “British” means the broader British Isles not Great Britain.

16A. Sweet Stout Characteristic Ingredients: The sweetness in most Sweet
Stouts comes from a lower bitterness level than most other
Overall Impression: A very dark, sweet, full-bodied, slightly
stouts and a high percentage of unfermentable dextrins.
roasty ale that can suggest coffee-and-cream, or sweetened
Lactose, an unfermentable sugar, is frequently added to
provide additional residual sweetness. Base of pale malt, and
Aroma: Mild roasted grain aroma, sometimes with coffee may use roasted barley, black malt, chocolate malt, crystal
and/or chocolate notes. An impression of cream-like sweetness malt, and adjuncts such as maize or brewing sugars.
often exists. Fruitiness can be low to moderately high. Diacetyl
Style Comparison: Much sweeter and less bitter than other
low to none. Hop aroma low to none, with floral or earthy
stouts (except the stronger tropical stout). The roast character
is mild, not burnt like other stouts. Somewhat similar in
Appearance: Very dark brown to black in color. Can be balance to oatmeal stouts, albeit with more sweetness.
opaque (if not, it should be clear). Creamy tan to brown head.
Vital Statistics: OG: 1.044 – 1.060
Flavor: Dark roasted grain/malt impression with coffee IBUs: 20 – 40 FG: 1.012 – 1.024
and/or chocolate flavors dominate the palate. Hop bitterness is SRM: 30 – 40 ABV: 4.0 – 6.0%
moderate. Medium to high sweetness provides a counterpoint
Commercial Examples: Bristol Beer Factory Milk Stout,
to the roasted character and hop bitterness, and lasts into the
Left Hand Milk Stout, Lancaster Milk Stout, Mackeson's XXX
finish. Low to moderate fruity esters. Diacetyl low to none. The
Stout, Marston’s Oyster Stout, Samuel Adams Cream Stout
balance between dark grains/malts and sweetness can vary,
from quite sweet to moderately dry and somewhat roasty. Tags: standard-strength, dark-color, top-fermented, british-
isles, traditional-style, stout-family, malty, roasty, sweet
Mouthfeel: Medium-full to full-bodied and creamy. Low to
moderate carbonation. High residual sweetness from
unfermented sugars enhances the full-tasting mouthfeel. 16B. Oatmeal Stout
Comments: Gravities are low in England, higher in exported Overall Impression: A very dark, full-bodied, roasty, malty
and US products. Variations exist, with the level of residual ale with a complementary oatmeal flavor. The sweetness,
sweetness, the intensity of the roast character, and the balance balance, and oatmeal impression can vary considerably.
between the two being the variables most subject to Aroma: Mild roasted grain aromas, generally with a coffee-
interpretation. Some versions in England are very sweet (low like character. A light malty sweetness can suggest a coffee-
attenuation) and also low in ABV (Tennent’s Sweetheart Stout and-cream impression. Fruitiness should be low to medium-
is 2%), but is an outlier compared to the other examples. These high. Diacetyl medium-low to none. Hop aroma medium-low
guidelines mostly describe the higher gravity, more balanced, to none, earthy or floral. A light grainy-nutty oatmeal aroma is
export versions rather than the low alcohol, very sweet versions optional.
that many find quite difficult to drink. Appearance: Medium brown to black in color. Thick, creamy,
History: An English style of stout developed in the early persistent tan- to brown-colored head. Can be opaque (if not, it
1900s. Historically known as “Milk” or “Cream” stouts, legally should be clear).
this designation is no longer permitted in England (but is Flavor: Similar to the aroma, with a mild roasted coffee to
acceptable elsewhere). The “milk” name is derived from the use coffee-and-cream flavor, and low to moderately-high fruitiness.
of lactose, or milk sugar, as a sweetener. Originally marketed as Oats and dark roasted grains provide some flavor complexity;
a tonic for invalids and nursing mothers. the oats can add a nutty, grainy or earthy flavor. Dark grains
can combine with malt sweetness to give the impression of

28 BJCP Beer Style Guidelines – 2015 Edition

milk chocolate or coffee with cream. Medium hop bitterness Flavor: Quite sweet with a smooth dark grain flavors, and
with the balance toward malt. Medium-sweet to medium-dry restrained bitterness. Roasted grain and malt character can be
finish. Diacetyl medium-low to none. Hop flavor medium-low moderate to high with a smooth coffee or chocolate flavor,
to none, typically earthy or floral. although the roast character is moderated in the balance by the
Mouthfeel: Medium-full to full body, with a smooth, silky, sweet finish. Moderate to high fruity esters. Can have a sweet,
velvety, sometimes an almost oily slickness from the oatmeal. dark rum-like quality. Little to no hop flavor. Medium-low to
Creamy. Medium to medium-high carbonation. no diacetyl.
Comments: Generally between Sweet and Irish Stouts in Mouthfeel: Medium-full to full body, often with a smooth,
sweetness. Variations exist, from fairly sweet to quite dry, as creamy character. May give a warming (but never hot)
well as English and American versions (American versions tend impression from alcohol presence. Moderate to moderately-
to be more hoppy, less sweet, and less fruity). The level of high carbonation.
bitterness also varies, as does the oatmeal impression. Light Comments: Sweetness levels can vary significantly.
use of oatmeal may give a certain silkiness of body and richness Surprisingly refreshing in a hot climate.
of flavor, while heavy use of oatmeal can be fairly intense in History: Originally high-gravity stouts brewed for tropical
flavor with an almost oily mouthfeel, dryish finish, and slight markets, became popular and imitated by local brewers often
grainy astringency. When judging, allow for differences in using local sugars and ingredients.
interpretation. Characteristic Ingredients: Similar to a sweet stout, but
History: A variant of nourishing or invalid stouts of the late with more gravity. Pale and dark roasted malts and grains.
1800s using oatmeal in the grist, similar to the development of Hops mostly for bitterness. May use adjuncts and sugar to
sweet stout that used lactose. An original Scottish version used boost gravity. Typically made with warm-fermented lager
a significant amount of oat malt. Later went through a shady yeast.
phase where some English brewers would throw a handful of Style Comparison: Tastes like a scaled-up sweet stout with
oats into their parti-gyled stouts in order to legally produce a higher fruitiness. Similar to some Imperial Stouts without the
‘healthy’ Oatmeal Stout for marketing purposes. Most popular high bitterness, strong/burnt roastiness, and late hops, and
in England between the World Wars, was revived in the craft with lower alcohol. Much more sweet and less hoppy than
beer era for export, which helped lead to its adoption as a American Stouts. Much sweeter and less bitter than the
popular modern American craft beer style that uses a similar-gravity Export Stouts.
noticeable (not symbolic) quantity of oats.
Vital Statistics: OG: 1.056 – 1.075
Characteristic Ingredients: Pale, caramel and dark roasted IBUs: 30 – 50 FG: 1.010 – 1.018
malts (often chocolate) and grains. Oatmeal or malted oats (5- SRM: 30 – 40 ABV: 5.5 – 8.0%
20% or more) used to enhance fullness of body and complexity Commercial Examples: ABC Extra Stout, Dragon Stout,
of flavor. Hops primarily for bittering. Can use brewing sugars Jamaica Stout, Lion Stout, Royal Extra Stout
or syrups. English ale yeast.
Tags: high-strength, dark-color, top-fermented, british-isles,
Style Comparison: Most are like a cross between an Irish traditional-style, stout-family, malty, roasty, sweet
Extra Stout and a Sweet Stout with oatmeal added. Several
variations exist, with the sweeter versions more like a Sweet
Stout with oatmeal instead of lactose, and the drier versions 16D. Foreign Extra Stout
more like a more nutty, flavorful Irish Extra Stout. Both tend to Overall Impression: A very dark, moderately strong, fairly
emphasize the body and mouthfeel. dry, stout with prominent roast flavors.
Vital Statistics: OG: 1.045 – 1.065 Aroma: Moderate to high roasted grain aromas, often with
IBUs: 25 – 40 FG: 1.010 – 1.018 coffee, chocolate and/or lightly burnt notes. Low to medium
SRM: 22 – 40 ABV: 4.2 – 5.9% fruitiness. May have a sweet aroma, or molasses, licorice, dried
Commercial Examples: Anderson Valley Barney Flats fruit, and/or vinous aromatics. Stronger versions can have a
Oatmeal Stout, Broughton Scottish Oatmeal Stout, Figueroa subtle, clean aroma of alcohol. Hop aroma moderately low to
Mountain Stagecoach Stout, St-Ambroise Oatmeal Stout, none, can be earthy, herbal or floral. Diacetyl low to none.
Samuel Smith Oatmeal Stout, Young's Oatmeal Stout Appearance: Very deep brown to black in color. Clarity
Tags: standard-strength, dark-color, top-fermented, british- usually obscured by deep color (if not opaque, should be clear).
isles, traditional-style, stout-family, balanced, roasty Large tan to brown head with good retention.
Flavor: Moderate to high roasted grain and malt flavor with a
16C. Tropical Stout coffee, chocolate, or lightly burnt grain character, although
without a sharp bite. Moderately dry. Low to medium esters.
Overall Impression: A very dark, sweet, fruity, moderately Medium to high bitterness. Moderate to no hop flavor, can be
strong ale with smooth roasty flavors without a burnt earthy, herbal, or floral. Diacetyl medium-low to none.
Mouthfeel: Medium-full to full body, often with a smooth,
Aroma: Sweetness evident, moderate to high intensity. sometimes creamy character. May give a warming (but never
Roasted grain aromas moderate to high, and can have coffee or hot) impression from alcohol presence. Moderate to
chocolate notes. Fruitiness medium to high. May have a moderately-high carbonation.
molasses, licorice, dried fruit, and/or vinous aromatics.
Stronger versions can have a subtle clean aroma of alcohol. Comments: Also known as Foreign Stout, Export Stout,
Hop aroma low to none. Diacetyl low to none. Foreign Export Stout. Historic versions (before WWI, at least)
had the same OG as domestic Extra Stouts, but had a higher
Appearance: Very deep brown to black in color. Clarity ABV because it had a long secondary with Brettanomyces
usually obscured by deep color (if not opaque, should be clear). chewing away at it. The difference between domestic and
Large tan to brown head with good retention. foreign versions were the hopping and length of maturation.

BJCP Beer Style Guidelines – 2015 Edition 29

as long as the beer is within the almost a modern British specialty category where the ‘special’ alcohol strength range and has an interesting ‘British’ attribute is alcohol level.g. British Strong Ale production. molasses. and alcohol warmth. Some are historical recreations while others are modern. though sparingly so as to avoid an overly roasted blend of dried-fruit. top-fermented. as are starchy specialty malt aromas. and is generally not desirable. flaked barley. although darker versions may (strong bitters. late hops and bitterness. May have interesting flavor complexity from brewing sugars. and/or other character. and less esters. amber-color. Similar gravity as Tropical Stout.055 – 1. Guinness the world. later Foreign Extra Double Stout) was first with a drier finish. but most examples will have a blend of Style Comparison: Significant overlap in gravity with old malt.018 is brewed [today] in Africa. higher bitterness. head. vinous.History: Stronger stouts brewed for the export market today. but India Porter. Not as big or intense as a Russian when they were more heavily-hopped versions of stronger Imperial Stout. but traditionally English. hops. smaller Burton ales. akin to those found in bottle-conditioned product suitable for cellaring. but most will have varying since beers of this strength category would not have been degrees of malty richness. wheat).to light tan-colored and/or sugar character than American Strong Ales. ales. not as strong or rich as barleywine. Finishing hops are shouldn’t be hot or solventy. Southwark Old Stout and grains. “It should be a warming beer of the type that is strength and character of examples can vary widely. Some alcohol gravity range that don’t fit other categories. fruity. malt with caramel and specialty malts.015 – 1. roasty May use adjuncts and sugar to boost gravity. it likely fits the style. traditional-style. malty overwhelming. though not traditional-style. Moderate to low cream. average retention. As a grouping.0% found in darker beers.W. Light chocolate notes are sometimes SRM: 8 – 22 ABV: 5. typically have earthy. Stronger than the stronger everyday beers are fairly dark). british-isles. character. Balance is often malty. Judges should allow for a to infer historical relationships between examples.” Foreign Extra Stout. caramel. often based on pale result in an agreeable palate experience. Smooth texture. often with a complex appropriate. but adjuncts (maize. Some alcohol notes are acceptable. british-isles. Do not use this category grouping esters. resiny. but not having a stale or aged character. Should not be as rich or strong as an Appearance: Deep gold to dark reddish-brown color (many English Barleywine. English winter warmers. though usually carbonation. this IBUs: 50 – 70 FG: 1. the notion is relatively modern have a wide range of interpretations. strong-ale-family. and/or other specialty malt aromas. Can older beers. fruit. West hops of American Stouts.022 toffee.075 it a distinctive taste and a longer shelf life in hot weather. black malt) may be Aroma: Malty-sweet with fruity esters. Style Comparison: Similar in balance to an Irish Extra but with a history stretching back to the 18th and 19th centuries Stout. Sherry or Port. Young's Winter Warmer character. stout-family. toffee.5 – 8. or caramel flavors. STRONG BRITISH ALE This category contains the stronger. but any combination should Characteristic Ingredients: Grists vary. The finish may vary from medium dry to somewhat Tags: high-strength. bigger than standard beers. brown ales.0% [currently] makes up 40% of all the Guinness brewed around Commercial Examples: Coopers Best Extra Stout. The malt and adjunct flavors and intensity can vary widely. reflects a grouping of unrelated minor styles with limited 30 BJCP Beer Style Guidelines – 2015 Edition . often with a complex hoppy beers. caramelly. 17B. Low to moderate alcoholic strength. Fits in the best drunk in half pints by a warm fire on a cold winter’s night” style space between normal gravity beers (strong bitters. and alcohol in varying intensities. Lacking the strong bitterness and high late export stouts. Diacetyl low to none. Generally clear. but may be well Commercial Examples: Fuller’s 1845.056 – 1. Some darker examples suggest that dark malts (e. brown – Michael Jackson. 17. which affects the impression of maltiness. dark-color. brewed in 1801 according to Guinness with “extra hops to give Vital Statistics: OG: 1. Lees Manchester Star.3 – 8. The Kernel Export Stout. sweet. nutty. Hop aromas can vary widely. while others maintain a historical connection with strength. but with more alcohol.. Harvey’s Elizabethan hopped. malts. and other unique beers in the general light treacle.080 Flavor: Medium to high malt character often rich with nutty. balanced. nuts. Alcohol warmth is Overall Impression: An ale of moderate to fairly significant often evident and always welcome. Alcoholic strength should be evident. It SRM: 30 – 40 ABV: 6. non-roasty beers of the British Isles. More specialty malt be almost opaque. traditionally bottled-conditioned and cellared.010 – 1. 17A. typically English varieties. this is significant range in character. Sugary adjuncts are common. J. Old Ale Mouthfeel: Medium to full. ales. Asia and the Caribbean. Often tilted towards a Comments: As an entry category more than a style. blend of dried-fruit. top-fermented. A wide range of interpretations is possible. Guinness Foreign Extra Stout (originally. historically also could have used brown and amber Tags: high-strength. Traditionally a and oxidative notes are acceptable. the maltier balance. fruity abnormal in past centuries. strong dark milds. chocolate. Aroma: Malty-sweet with fruity esters. Some directly descend from older styles such as Overall Impression: An ale of respectable alcoholic Burton ales. Can include pale malty. Moderate Ale. The balance can vary widely. Vital Statistics: OG: 1. Hop aromas not usually present due to History: The heritage varies since this category generally extended aging. Samuel Smith’s Winter fruity esters are common. often with a dark fruit or dried fruit Welcome. and/or floral notes. Ridgeway Characteristic Ingredients: Pale and dark roasted malts Foreign Export Stout. porters). toffee. chewy body. Hops mostly for bitterness. IBUs: 30 – 60 FG: 1. English porters) and barleywines.

malty SRM: 10 – 22 ABV: 5. Port or Madeira.015 – 1. not be a Flavor: Richly malty with significant caramel (particularly in dominant experience. as may some examples may be lower in body due to continued attenuation nutty character. The plums.Appearance: Light amber to very dark reddish-brown color Tags: high-strength. adding The finish may vary from dry to somewhat sweet. oxidation. with generally similar to British Strong Ales. Style Comparison: Roughly overlapping the British Strong Style Comparison: Somewhat similar to an English Ale and the lower end of the English Barleywine styles.088 Tags: high-strength. deep ruby highlights. Low to moderate carbonation. Greene King Strong Suffolk Ale. Modern versions have lower starting and finishing stronger ones that are often 6-8% or more. a 12 Guinea Ale. but should not be cloying or syrupy. british-isles. Moderate to high fruity esters Aroma: Deeply malty. History: Historically. and usually Flavor: Medium to high malt character with a luscious malt caramel-sweet. May be aged in wood. Clear. Fowler’s Wee Heavy. leather. Old Peculier is a heavy” means “small strong” and traces to the beer that made fairly unique type of beer that is quite different than other Old the term famous. and for export. ales of the 1700s and 1800s. Hints of roasted malt may be present Mouthfeel: Medium to full. Brett. are common. flavors prevent a one-dimensional quality. chewy viscosity. Usually has a large tan head. vinous qualities. maltiness can vary. should be clear). malty. although Characteristic Ingredients: Well-modified pale malt. Orkney Skull Splitter. all of which may last into the finish. In no way should those it balances the malty sweetness. Even if Mouthfeel: Medium-full to full-bodied.0% Commercial Examples: Burton Bridge Olde Expensive. Moderate carbonation. depending on medium-low. Hops are very low to none. May be almost opaque (if not. although formulations and There are at least two definite types in Britain today. Age and oxidation may darken the beer traditional-style. with some versions these qualities are otherwise faults. peat smoke is inappropriate.5 – 10. etc. Alcoholic strength should be evident.130 Ale and a Barleywine is somewhat arbitrary above 7% ABV. but should not versions. Peated malt is absolutely not traditional. Marston Owd Roger. may be 17C. McEwan's qualities (lactic. Diacetyl should be aging may contribute oxidative flavors similar to a fine old low to none. the beer is still pleasantly drinkable and complex. present in stronger versions. A smooth. Slight smoke character may be present in some handling than brewing. and though not overwhelming. Extended complexity. caramelly and/or molasses-like suggestive of a dessert.5 – 9. malty. these beers have their roots in the strong beers that were aged or stored for a significant period of time). strong-ale-family. always having an aged quality. Balance is often malty-sweet. The distinction between an Old Vital Statistics: OG: 1. top-fermented. Moderate to low cream. Barleywines tend to develop more of Commercial Examples: Belhaven Wee Heavy. aged further. Theakston Old Peculier BJCP Beer Style Guidelines – 2015 Edition 31 . but this is optional and should not be too light tan-colored head. then those alcoholic warmth is usually present and is quite welcome since characteristics are acceptable. Low to moderate esters and alcohol are often Sherry. but may be well hopped (the impression of bitterness often depends on amount of aging). often produced draught ones that are similar aged milds of around 4. with a light roasty-grainy note. both are optional. these beers can give an impression that is complexity. The palate is usually full and predominant defining quality for this style is the impression of sweet.018 – 1. the strongest beer from a Scottish ale parti-gyle.). Overall Impression: Rich. contribute to complexity in the flavor profile. Lightly smoky secondary aromas may also be present. Gordon a ‘mature’ quality. strong-ale-family. and may take on a dried-fruit or vinous character.5%. as well as balance.). Scotch Ale. have a strong wood character. but derives from roasted grains or from the boil. Light chocolate or roasted malt flavors are optional. raisins or dried fruit. which Any acidity or tannin from age should be well-integrated and may not persist. so the malt presence should dominate the age and conditioning. Legs may be evident in stronger versions. an aged ale used as stock ales for History: More related to historical brews than modern lower- blending or enjoyed at full strength (stale or stock refers to strength Scottish ales. allowable characteristics be interpreted as making an Comments: Also known as “strong Scotch ale. Ales. Brett.022 traditional-style. sometimes age. Esters may suggest Comments: Strength and character varies widely. often with character. A premium product. weaker methods have changed. Low to moderate some tannin if wood-aged. lactic. dextrinous. Hop flavors and bitterness are low to always welcome. amber-color. Diacetyl should be low to none. Inveralmond Blackfriar. stronger versions). if the resulting character of (but not all) having a thick. May use some crystal malt for color the biggest driver of the final style profile. vinous.0% (particularly from wood). aged or blended versions may have a lactic or Brettanomyces Appearance: Light copper to dark brown color. Historically. Peat during conditioning. Traquair House Ale Vital Statistics: OG: 1.” The term “wee undrinkably off beer as somehow in style. esters and alcohol are usually present. IBUs: 30 – 60 FG: 1. (most are fairly dark). but the finish may be sweet to medium-dry. which can manifest itself in different ways (complexity. and IBUs: 17 – 35 FG: 1. etc. Light acidity may be present. Characteristic Ingredients: Composition varies. amber-color. gravities than their historical ancestors. which is more adjustment. while Old Ales can show more of the barrel Highland Scotch Ale. Diacetyl low to none. chewy body. Some wood.055 – 1. Complex secondary malt and alcohol flavors. Wee Heavy adversely affected by alcohol and age.070 – 1. The age character is roasted barley for color. often with nutty. Gale’s Prize Old Ale. top-fermented. with a strong caramel component. but Barleywine. Strength and but should never be prominent. although older (sometimes perceived as a faint smoke character). Alcohol warmth is often evident and smoke is inappropriate. british-isles. can be slightly earthy or floral.040 generally means having a more significant aged quality SRM: 14 – 25 ABV: 6.

through nutty. but generally clears to good to brilliant pale malt should form the backbone of the grist. The hop aroma may range from mild to assertive. well-modified cooler temperatures. toasty. oriented American craft beer. amber-color. or marmalade-like English varieties. earthy. biscuit. Lee’s Vintage Harvest Ale. toast. but are welcome. Some oxidative or versions can be darker. luscious Thomas Sykes Old Ale. often SRM: 8 – 22 ABV: 8.0 – 12. often with a caramel. earthy.0% floral. therefore ranges from malty to somewhat bitter. or character malt notes. which was first intensity of these aromatics often subsides with age. but the balance is normally towards the floral. as most of the color arises from a viscosity may be visible in “legs” when beer is swirled in a glass. Finishes medium-dry to slightly malty-sweet. and can reflect almost any hop variety although citrusy. nor Aroma: Very rich and strongly malty. The color may appear to have great depth. have low head retention. and often complex alcohol specialty malt flavors than American Barleywines. and biscuity in paler versions yeast. will they typically have the darker dried fruits – don’t expect like aroma in darker versions or a light toffee character in paler flavors and aromatics that are impossible from a beer of that versions. better attenuated. Fuller’s texture (although the body may decline with long Golden Pride. wheat) can also be present.or dried-fruit character. and spicy notes are common. they are Aroma: Light to moderate sweet malty aroma. fruity. Typically written as “Barley Wine” in the UK.g. both young and old versions should be appreciated for complex. often with a color. toffee. and generally offered by a brewery. but optionally some light refreshing pint without aggressive flavors. and dark. Alcohol aromatics brewed in England. elegant signs of age. malt or even between malt and hops. A wintertime sipper. but acceptable. it can take on port-like flavors. balance mature. although the finish may be moderately sweet to American Barleywine and features English hops. british- age and conditioning. Usually the strongest ale quality. approachable. and feature richer vinous flavors may be present. bread.W. but generally does not often with a dark. malt- retention. with what they are. Commercial Examples: Adnams Tally-Ho.018 – 1. 32 BJCP Beer Style Guidelines – 2015 Edition . possibly with a typically low-color caramel notes. impression of sweetness is often an expression of lower bitterness than actual residual sweetness. if at all. Pale versions are often more bitter. May be cloudy with chill haze at Characteristic Ingredients: High-quality. The may be low to moderate.030 malty in the balance. PALE AMERICAN ALE This category contains modern American ales of average strength and light color that are moderately malty to moderately bitter. rather. Medium-low to aroma. The modern barleywine traces back to Bass No. and might show more Vital Statistics: OG: 1. until Tennant (now Whitbread) first produced Gold Label. a and/or molasses notes.or dried-fruit character. English Barleywine Comments: The richest and strongest of modern English Ales. and elsewhere in the world. traditional-style. varieties won’t have the caramel and richer malt flavors. Well-balanced and clean. often with interesting fruit.. complex. isles.17D. “Barleywine” in the US. possibly vinous or port-like aromatics. depending on Tags: very-high-strength. not all warming alcohol and a pleasant fruity or hoppy interest. The aroma called a barleywine in 1872. hop. Clear to brilliant. with judicious clarity as it warms. fruitier. the United should not be opaque). Barleywines were darker beers may have a rich character including bready. The character of these ales can change significantly over Overall Impression: A showcase of malty richness and time. amounts of caramel malts. with a velvety. may States. however. Characterful British ranging from bready. deep toast. it tends to display the range from just enough for balance to a firm presence. The original barleywine style amber or even dark brown (often has ruby highlights. malty 18. and were known by several names. examples are now vintage-dated and offered as a limited- Appearance: Color may range from rich gold to very dark release winter seasonal specialty. Low to moderate fruitiness is optional. English moderately dry (depending on aging). and is History: Strong ales of various formulations have long been typically floral. 1. Low to moderate off-white head. Hop bitterness may have the vinous qualities of age. May have a low to medium hop variety). Coniston No. Robinson’s Old conditioning). intense flavors. A smooth warmth from aged alcohol should be Tom present.080 – 1. Low to moderately high hop flavor. Chewy and rich in body. intense. Low to medium fruity esters light bready or caramelly note. and/or molasses in Style Comparison: Although often a hoppy beer. Caramel flavors typically absent. Paler aged. Moderate to fairly high fruitiness. J. but that inspired derivative variations in Belgium. May have moderate to strong fruitiness. all versions are IBUs: 35 – 70 FG: 1. Moderate to high malty sweetness on the Barleywine places less emphasis on hop character than the palate. character malt flavor (e. 9 Barley Wine. Burton Bridge Mouthfeel: Full-bodied and chewy. the English darker versions. Aged versions may have a sherry-like gold-colored barleywine in 1951. but are soft and rounded. maltier. The malt profile can vary widely. if present. but shouldn’t be overly aggressive. or marmalade-like. East Flavor: Strong. High alcohol and great restraint. overlap British Old Ale on the lower end. and in recent years many commercial more muted malt aromas. When examples will have all possible flavors or aromas. medium bitterness. Dark malts should be used with as if viewed through a thick glass lens. top-fermented. 18A. particularly in dark versions. Target. Carbonation may be low to moderate. lengthy boil. Has some flavors should be evident. English hops such as Northdown. Light to moderate hop flavor (any optional. multi-layered malt flavors Kent Goldings and Fuggles are typical. Blonde Ale Appearance: Light yellow to deep gold in color. toffee. Low to medium white head with fair to good Overall Impression: Easy-drinking. is a Flavor: Initial soft malty sweetness. strong-ale-family. dark caramel.120 hop character than darker versions.

particularly those who cannot as they don’t clash with the hops). caramelly malt profile. but can not be excessive. including citrus. refreshing and hoppy ale. English counterparts. Tags: standard-strength. caramelly). etc. although this character should Characteristic Ingredients: Generally all malt. craft-style. fruit added. although many hop varieties are quite fruity. with local adaptations Lagers and Cream Ales. Low to moderate maltiness supports the hop intensely hop-focused and bitter than session-strength presentation. The clean hop presence can reflect classic or modern richness. Tröegs Pale Ale clear. light sweetness. An average-strength hop-forward pale Style Comparison: Typically lighter in color. but generally make up a relatively with sufficient supporting malt to make the beer balanced and small portion of the grist. specialty malt character (bready. More balanced and drinkable. balanced American two-row. pale-color. as well as classic varieties.). pine. and toasty or bready notes are often American or New World hop varieties with a wide range of used (along with late hops) to differentiate brands. pale-ale-family. Pelican yeast. American or English ale 18B. There can be some overlap in color Aroma: Moderate to strong hop aroma from American or New between American pale ale and American amber ale. May also be made with lager yeast. market. berry. most areas this beer is designed as the least challenging beer in Hop flavor and bitterness often lingers into the finish. pale-ale-family. Commercial Examples: Kona Big Wave Golden Ale. pale-color. Widmer Citra Summer Blonde Brew American craft beers. resinous. bitter. cleaner in American craft beer. specialty malt character (bready. IBUs: 15 – 28 FG: 1. toasty.015 used) may add grassy notes.8 – 5. American Pale Ale yeast (neutral to lightly fruity). Kiwanda Cream Ale. typically North america. Judges should allow for characteristics of specialty categories instead. typically showing an america. tropical fruit. and less apparent. Commercial Examples: Ballast Point Grunion Pale Ale. berry. modern hops in this style. Tags: standard-strength. Moderate to high or Kölsch yeast.Mouthfeel: Medium-light to medium body. American or New World hops. Appearance: Pale golden to light amber. hoppy American or New World hop character (citrus. generally balanced to be more accessible fermentation by-products. or melon. less body. north- Flavor: Moderate to high hop flavor.5 – 6. Grains that add malt flavor and drinkable. Fruity yeast esters can be produce lagers. lightly fruity English. north- Characteristic Ingredients: Pale ale malt.013 SRM: 3 – 6 ABV: 3. Dry hopping (if used) may add grassy notes. Moderately large Firestone Walker Pale 31. or cold. Victory was traditionally the most well-known and popular of Summer Love. although if any of these ingredients are stronger Comments: New hop varieties and usage methods continue than a background flavor they should be entered in those to be developed. Prior to the explosion in popularity of IPAs. Less bitterness than an American Pale appearing in many countries with an emerging craft beer Ale. Some versions may have honey. but the their lineup. resinous.5% History: A modern American craft beer era adaptation of English pale ale. stone fruit. spicy. top-fermented. have a less characteristics. pine. Russian River Aud Blonde. Becoming Style Comparison: Typically has more flavor than American more of an international craft style. typically offered as an entry-level craft beer. The balance Comments: Brewpub alternative to standard American is typically towards the late hops and bitterness. Regional variations exist (many US West Coast moderate to none. like pale ales) but in Moderate to high hop bitterness with a medium to dry finish. spicy. Great Lakes Burning River. but hops should be an American IPA. stone fruit. Specialty grains may add Overall Impression: A pale. and having less caramel flavors than than modern American IPAs. yet character and complexity. and may optionally show small amounts of carbonation. melon. and may optionally show small amounts of American IPAs (aka Session IPAs). not distracting. floral.045 – 1. Low to moderate clean grainy-malt character supports the hop BJCP Beer Style Guidelines – 2015 Edition 33 . aftertaste should generally be clean and not harsh. Generally quite Nevada Pale Ale. Stone Pale Ale. carbonation. malt.010 – 1. and often more finishing tropical fruit. Any hop variety can be used. although dry-hopped versions may be slightly hazy.2% be excessive. Hopping styles can vary from the classic large bitterness addition.038 – 1. Vital Statistics: OG: 1. brewpub examples are more assertive. floral. presence should be supportive.054 examples. craft-style. Less bitterness in the balance and alcohol strength than specific characteristics are required. toasty. any-fermentation. reflecting indigenous ingredients (hops. Clean American.008 – 1.060 Fruity esters vary from moderate to none. spices and/or harshness. although this character should not SRM: 5 – 10 ABV: 4. characteristics. Caramel flavors History: An American craft beer style produced by many are often absent or fairly restrained (but are acceptable as long microbreweries and brewpubs. Dry hopping (if IBUs: 30 – 50 FG: 1. Medium to high presentation. with a wide range of allowable characteristics. include up to 25% wheat malt and some sugar adjuncts. to more modern late hop-bursted Vital Statistics: OG: 1. but the malt lagers. Mouthfeel: Medium-light to medium body. all variations are allowable. Overall smooth finish without astringency and conditioned. None of these hops. biscuity). and water). Sierra white to off-white head with good retention. biscuit. The World hop varieties with a wide range of possible American pale ale will generally be cleaner. Smooth without being heavy.

these beers were popularized in the hop.060 attenuated. spicy. small amounts of toasted malt and/or contain specialty grains which add additional character and crystal malts.010 – 1. Generally quite clear. 19A. floral. or sometimes mask the hop presentation. but one that was selected to in some regions. Mouthfeel: Medium-bodied. resinous. Known simply as Red Ales Fermented with a lager yeast. spicy. Appearance: Medium amber to light copper color. modern American and New Stronger versions may have a slight alcohol warmth. hop bitterness are usually balanced and mutually supportive. or Overall Impression: A lightly fruity beer with firm. floral. and hop character than Red IPAs. traditional American hop characteristics. Less Style Comparison: Superficially similar to an American strength. A citrusy hop character is common. the hopping is always are OK). Moderately caramel and/or toasty malt aromatics support the hops.19. Fruity esters can be moderate to none.015 Sparkling ale. Kona Lavaman Red Ale. Medium to dark crystal malts. Light fruitiness acceptable. large off-white head with good retention. more body. Rogue American Amber Ale. and hop character than American Strong Ales. Light fruity esters are sometimes other character malts in lesser amounts). typically North Characteristic Ingredients: Pale ale malt. Aroma: Typically showcases rustic. non-citrusy hops American two-row. but otherwise clean. carbonation. the 1970s. ales. May also (often Northern Brewer). Amber Ale. A citrusy hop character is common. Comments: Can overlap in color with darker American pale however. variation from American Pale Ales. The balance Amber Ale can vary quite a bit. but with specific choices for malt and hopping – Should not have a strong chocolate or roast character that the hop flavor/aroma is traditional (not modern) American might suggest an American brown ale (although small amounts hops. which can either support. Lager yeast. assertive. Stronger and more bitter fermenters (coolships) were traditionally used to compensate versions are now split into the Red IPA style. California Common pine. moderate caramel character). American or New World hops. inappropriate sulfury character. moderate-strength Red Seal Ale. Malt flavors are moderate to strong. Characteristic Ingredients: Pale ale malt. AMBER AND BROWN AMERICAN BEER This category contains modern American amber and brown warm-fermented beers of standard strength that can be balanced to bitter. and Moderately-low to moderately-high maltiness (usually with a showcasing rustic. hoppy Aroma: Low to moderate hop aroma with characteristics typical of American or New World hop varieties (citrus. and usually show an initial minty). Malt and acceptable. with a lingering hop malty sweetness followed by a moderate caramel flavor (and bitterness and a firm. Large shallow open being quite aggressive in hopping. hoppy. maltiness. america. strict requirement for the style. amber-ale-family. Northern Brewer hops are not a carbonation. less carbonated and less fruity than Australian IBUs: 25 – 40 FG: 1. but not required. Full Sail Amber. interesting toasty and caramel flavors. but with a different malt flavor and balance. Less Vital Statistics: OG: 1. balanced. and typically used. berry. stone fruit. Hoppy and bitter versions Tags: standard-strength. traditional American hop qualities (often woody. others at the warmer fermentation temperatures (55 to 60 °F) Style Comparison: Darker. Low to moderate Appearance: Amber to coppery-brown in color. rustic. World-type hops (especially citrusy ones) are inappropriate. brewed originally as variations exist with some being fairly mainstream and others Steam Beer in the Gold Rush era. craft-style. some strains (often with uniqueness. and a warm-fermented lager yeast is used. North Coast Ruedrich's Overall Impression: An amber. Generally although dry-hopped versions may be slightly hazy. Finish fairly dry and crisp. Comments: This style is narrowly defined around the prototypical Anchor Steam example. malt flavors are more toasty. clear. Less alcohol. rustic. more caramelly. Medium to medium-high but can vary either way. grainy malt flavor. traditional American hops balance. high strength. with some versions being fairly malty and others being aggressively hoppy. however. Medium to high typical ingredients of the era. but not required. malt. Moderate off-white head with good retention. typical of American or New World hop varieties (citrus. 19B. berry. Caramel sweetness and hop flavor/bitterness can linger somewhat into the medium to full finish. top-fermented. American Amber Ale Commercial Examples: Deschutes Cinder Cone Red. ferment relatively clean beer at warmer temperatures. SRM: 10 – 17 ABV: 4. or caramelly. Esters vary (often with woody. Overall smooth finish without astringency. Modern loving Northern California and the Pacific Northwest areas versions are based on Anchor Brewing re-launching the style in before spreading nationwide. Note that some German yeast strains produce generally less bitter in the balance than American Pale Ales.2% 34 BJCP Beer Style Guidelines – 2015 Edition . Regional History: American West Coast original. north- should not have clashing flavors with the caramel malt profile. often with citrusy the mention of “California” in the name) work better than flavors. bitterness. are common but others may also be used. tropical fruit. stone fruit. although allowing other Mouthfeel: Medium to medium-full body. for the absence of refrigeration and to take advantage of the History: A modern American craft beer style developed as a cool ambient temperatures in the San Francisco Bay area. grainy melon). Low to moderately high hop flavor. The malt character is usually toasty (not roasted) and pine.045 – 1. tropical fruit. Tröegs HopBack American craft beer with a caramel malty flavor. usually showing melon). amber-color. rustic or minty qualities) in moderate to from moderate to none.5 – 6. resinous. Flavor: Moderate to high hop flavor with characteristics Flavor: Moderately malty with a pronounced hop bitterness.

and some Engine Lager modern craft-brewed examples. The hop flavor and aroma inspired many imitations. bitter. These styles are grouped together due to a similar shared history and flavor profile. Popular with homebrewers. Medium to high Overall Impression: A substantial. but continental or New World hops can also be complements the malt. Dry-hopped versions may have a some additional malt character in support (grainy. The Commercial Examples: Anchor Brekle’s Brown. plus chocolate. 19C. More bitter IBUs: 30 – 45 FG: 1. interpretation. tropical. earthy. The dark malt often with a lightly burnt character. and/or sweet). Some interpretations of the style may used. 20A. traditional-style. Less bitterness. which can be accentuated by the dark malt. May be dry-hopped.5% moderately-high carbonation. and/or a fresh dry. brown-ale-family. Appearance: Medium brown to very dark brown. amber-color. Hop aroma crystal and darker malts (typically chocolate). but with more hops. and/or toasty malt SRM: 18 – 35 ABV: 4. but when significantly. amber-lager-family. The malt and hop character than Brown IPAs. yet stops short of being overly porter-like. American hops is typically low to moderate. Telluride Face Down Brown although any hop flavor that complements the malt is acceptable. usually higher alcohol. burnt or harsh. Fruity esters moderate to none. Big Sky medium to medium-dry finish provides an aftertaste having Moose Drool Brown Ale. caramelly. fruity. and Brown. where complements and enhances the malt rather than clashing with very hoppy versions were sometimes called Texas Brown Ales it. Aroma: Moderate malty-sweet to malty-rich aroma with Characteristic Ingredients: Well-modified pale malt. nutty. Steamworks Steam aggressive as the original homebrewed versions. particularly coffee flavors) with a bit of grainy. Low to character. craft-style. stronger homebrew versions from hoppy the early days of homebrewing. Clear. with a richer malt presence. American Brown Ale History: An American style from the modern craft beer era. Hop complex and flavorful dark malt character. Commercial Examples: Anchor Steam. More bitter and generally hoppier than English Brown Ales. caramel. Hop flavor can be light to moderate.5 – 5. more roast-forward. bottom-fermented.054 Mouthfeel: Medium to medium-full body. Tags: standard-strength. moderate off-white to light tan head.016 rich flavor with chocolate. American Porter May have a sharp character from dark roasted grains. character. bready. balanced.060 Flavor: Medium to moderately-high malty-sweet or malty. and chocolate and caramel flavors. Fruity esters are moderate to slight alcohol warmth. Flying Dog Old Comments: Most commercial American Browns are not as Scratch Amber Lager. Style Comparison: More chocolate and caramel type flavors hopped aroma (all are optional).Vital Statistics: OG: 1. Mouthfeel: Medium to medium-full body. top-fermented. dark-color.3 – 6.014 versions may have a dry. Dog Ale. earthy. and American/New World hop Appearance: Light to very dark brown color.011 – 1. or tropical character. Schlafly Pi Common. Bell’s Best both malt and hops. typically with less very low. often with a resiny. or floral moderately high carbonation. Dark malt intensity and flavor can vary Clarity may be difficult to discern in such a dark beer. etc. malts. History: A stronger. Ales rather than the hoppier.or garnet-like highlights. Overall flavor may finish from dry to medium-sweet. Optionally may also show and hops should not clash. some of which are still being produced finish. and more hop-centric than their Anglo cousins. Stronger versions may have a character. and/or toasty qualities. flavor can vary from low to high with a resiny. and not opaque will be clear (particularly when held up to the may or may not have significant fermentation by-products. Moderate to SRM: 10 – 14 ABV: 4. alcohol. Pete’s Overall Impression: A malty but hoppy beer frequently with Wicked Ale was one of the first and best known examples. AMERICAN PORTER AND STOUT These beers all evolved from their English namesakes to be wholly transformed by American craft brewers. nutty. commercial offerings typically marketed as American Brown north-america. or floral Aroma: Medium-light to medium-strong dark malt aroma.010 – 1. malty dark beer with a bitterness. Fruity esters are moderate to than American Pale or Amber Ales. Cigar City Maduro Brown Ale. The dark malt character is more robust than other prominent bitterness in the balance. rich. BJCP Beer Style Guidelines – 2015 Edition 35 .2% complexity. May have a slight astringency from dark none. and hops are generally balanced. hoppy 20. IBUs: 20 – 30 FG: 1. Generally. tan-colored head with moderately good head thus may seem to have an “American” or “British” character. chocolate. an American or New World hop character (citrusy. Derived from English Brown Ales. Very low to moderate fruity esters. often with Comments: Although a rather broad style open to brewer ruby. retention. May or may not have a strong hop character. north- america. stronger. This style reflects the current Tags: standard-strength. caramel. Vital Statistics: OG: 1. (this is now more appropriately a Brown IPA). feature a stronger hop aroma. more aggressive version of pre- Flavor: Moderately strong malt flavor usually features a prohibition porters and/or English porters developed in the lightly burnt malt character (and sometimes chocolate and/or modern craft beer era. these styles are bigger. but should not be overly acrid. toffee-like. Can approach black in color. brown ales.). of almost any variety that are typical.048 – 1. dark malt dryness in the on the US East Coast. coffee. Full. with medium to medium-high bitterness.045 – 1. light). resiny impression. Brooklyn Brown Ale. resiny flavor. fruity. although this character should not be strong. Smuttynose Old Brown may optionally have a citrusy. These IPA-strength brown ales should be entered in the Specialty IPA as Brown IPAs. and balances the dark malt flavors. Historical versions existed. Moderately low to Hop aroma low to high.

malt flavors and hopping than other traditional stouts (except plums. deep. with enhance mouthfeel. prunes.. malt sweetness and flavor. but US or UK finishing hops can be used.0 – 7. not a hot mess. but smooth and not excessively hot.g. and can take on a dark fruit character (raisins. bitter. north- Commercial Examples: Anchor Porter. and may take on a optional. Deep tan to dark brown head. often burnt tones and can be light to moderately strong. often with rich chocolate or caramel flavors. and the currant or tarry character may be evident. top-fermented. The roasted bitterness. or prunes). Style Comparison: More bitter and often stronger with more Vital Statistics: OG: 1. in low quantities.(see the Historical Beer. malt character can take on coffee. Malt backbone can be balanced and Imperial Stouts). Burnt or aroma can be subtle to rich and barleywine-like. and alcohol. 20C. roasty. and/or strong coffee. and may appear very dark brown. many interpretations are possible. supportive to rich and barleywine-like. caramel). fruity esters. Medium to dry finish.5% Tags: high-strength. with some flavors becoming more Characteristic Ingredients: Common American base malts subdued over time and some aged. Large. strongly roasted prominently dark malts. but shouldn’t be sour. roasty. Founders Porter. particularly if a small amount of oats have been used to Flavor: Rich. Alcohol flavors can be has a well-formed head. persistent head of light tan to contain any hop variety. dark fruit (e. Despite the 20B. hoppy dark stout. Much more roast and body than a Black (chocolate malt is also often used). hoppy interpretations. hot. Medium to very optionally show a slight specialty malt character (e. top-fermented. hop bitterness known as West Coast Stout. complex. American hops typically IPA. Aged versions may have a slight vinous or port-like quality. Mouthfeel: Medium to full body. stronger versions belong in the Russian Imperial used for bittering. Aging affects the but this character should not be prominent. Low to medium intensity. porter-family. The homebrew version was previously sweet. although head retention may be low to present up to medium levels. Has the body and dark flavors typical of Aroma: Rich and complex. Comments: Breweries express individuality through varying cocoa. Smuttynose Robust Porter. Pre-Prohibition Porter). and may optionally History: A modern craft beer and homebrew style that applied show some supporting caramel. hop bitterness and flavor. Low to no esters. as well as developing. esters. Deschutes Black Butte Porter. Imperial Stout Sierra Nevada Porter Overall Impression: An intensely-flavored. Can be somewhat creamy. to jet black. 36 BJCP Beer Style Guidelines – 2015 Edition . Appearance: Generally a jet black color.050 – 1. North Coast Old No. bitter. Porter. (any variety). Bigger. The balance and intensity of flavors scheme for a more highly-hopped beer. a complex. Light to moderately strong aggressively high bitterness. High alcohol and viscosity may be visible in “legs” when beer is swirled in a glass. malt sweetness. Less strong and assertive than American SRM: 30 – 40 ABV: 5. dark-color. highly roasted. 38. American Stout intense flavors. but smooth. Low to high hop flavor. or solventy. Varied use of dark and roasted malts. Adjuncts such as oatmeal may be present describes the modern craft version. Medium to high bitterness. Fruity Medium to no esters. This style caramel-type malts. but this should only add complexity and not dominate. May charcoal aromas are acceptable at low levels. maltiness. harmonious beer. present. bitter. Fruity esters may be amount of finishing hops used. dark or bittersweet center stage. dark ale Tags: standard-strength. Characteristic Ingredients: May contain several malts. Commercial Examples: Avery Out of Bounds Stout. and alcohol. Can have a bit of roast-derived variable amounts of roasted malt/grains. maltiness. roasted coffee beans. Stronger and more assertive. than American either be clean US versions or characterful English varieties.050 – 1. hoppy Porter.0% Stouts. dark chocolate. vinous or port-like qualities and yeast. Generally occasionally with a lightly burnt quality. Generally has bolder roasted low to intense. although some may Hop aroma can be very low to quite aggressive. craft-style. Opaque. balance and smoothness of aromatics. can be affected by aging. Light alcohol-derived aromatics are also esters may be low to moderately strong. Medium-low to high hop flavor alcohol warmth.075 dark malt qualities and dryness than English Porters or Pre. which is a common naming and warming character. Style Comparison: Like a hoppy. light brown in color. bittersweet finish. big. a Stout style. craft-style. bitter. fruity astringency.8 – 6. and a warming. Medium to Medium-high to high carbonation. often with a citrusy or resiny character. raisins) character. Great Lakes Edmund Fitzgerald Porter. The an aggressive American hoping regime to a strong traditional palate and finish can vary from relatively dry to moderately English or Irish stout.070 Deschutes Obsidian Stout. burnt the roasted malt profile. bready or toasty flavors. May have the flavor of slightly burnt coffee grounds.022 Prohibition Porters.018 Shakespeare Stout. usually with some lingering roastiness. Sierra Nevada Stout SRM: 22 – 40 ABV: 4. which often include black malt Extra or Export Stout.010 – 1. complex and frequently quite intense. IBUs: 35 – 75 FG: 1. but this character should not be excessive. north- with a wide range of flavor balances and regional america. American hop varieties. but shouldn’t be sharp. plums. generally Appearance: Color may range from very dark reddish-brown citrusy or resiny. hops. Moderate to aggressively high roasted malt/grain flavors can suggest bittersweet or unsweetened chocolate. Roasty-burnt malt with deep dark or dried fruit flavors. Vital Statistics: OG: 1. An alcohol character may be present. particularly in the clashing citrus quality is generally undesirable. Usually opaque. Ale yeast can dark malt/grain additions and hop character. moderate. Boulevard Bully! america.. with variable amounts of roasted stouts with a more aggressive American hop character and grains.g. Not all possible aromas described need be chocolate. The malt having a roasted coffee or dark chocolate quality. often The balance can vary with any of the aroma elements taking tasting of coffee. Rogue IBUs: 25 – 50 FG: 1. low hop aroma. dark-color. or slightly Aroma: Moderate to strong aroma of roasted malts. Flavor: Moderate to very high roasted malt flavors.012 – 1. the components need to meld together to create Overall Impression: A fairly strong. A slightly burnt grain. stout-family.

but ingredients. roasted character. first brewed in reddish-amber. the term IPA has come to be a balance-defined style in modern craft beer. American or English yeast with a clean or slightly fruity profile. dryish finish. stone fruit. A very light. pine. bitter. Medium-high to very high hop bitterness. Stout. Malt Characteristic Ingredients: Pale ale or 2-row brewers malt flavor should be low to medium-low. residual sweetness should moderately strong American pale ale. Characteristic Ingredients: Well-modified pale malt. Those other IPAs should generally be entered in this character should be minimal at best. etc. The balance is hop- the aftertaste but should not be harsh. north-america. and not try to judge all examples as clones of a specific English – Courage Imperial Russian Stout. Oak is inappropriate in this style. an oak-aged beer using an old English recipe). This does not imply that English IPAs aren’t proper IPAs or that there isn’t a relationship between them. grainy-malty aroma may be found in the the historical English style. with a smooth more characteristics of American or New World hops. Not all Imperial Stouts have a clearly ‘English’ or IBUs: 50 – 90 FG: 1. American Pale Ale in comparison. This is simply a method of grouping similar styles for competition purposes. which now tastes more like an white head with good persistence. the Style Comparison: Like a black barleywine with every American versions have more bitterness. Great range of allowable characteristics allow for maximum brewer Divide Yeti Imperial Stout. tropical fruit. an American or New World hop character. dimension of flavor coming into play. although not necessarily Tags: very-high-strength. with of hops may be used. floral. this is desirable but not required. and many aren’t pale. English IPAs are grouped with other English-derived beers. although unfiltered dry. A restrained alcohol note may be present. white to off.018 – 1. not a curiosity. but not a primary characteristic. brewed for export in the 1700s.0% allowable as well. May be clean. melon. Fruitiness from yeast may also be detected in and attitude. After the Napoleonic wars malty. the alcohol can be deceptive. with a velvety. Low yeast-derived fruitiness is acceptable but not Overall Impression: A decidedly hoppy and bitter. IPA The IPA category is for modern American IPAs and their derivatives. Cigar City Marshal Zhukov’s Imperial Stout. Sierra Nevada Narwhal Imperial Stout. both in present and noticeable. heritage. floral. in England as a revival and in the United States as a well-conditioned versions. berry. and is generally clean and as the base. History: The first modern American craft beer example is Appearance: Color ranges from medium gold to light generally believed to be Anchor Liberty Ale. such as citrus. depending on age and conditioning. Le Coq Imperial commercial beer. The term “IPA” is intentionally not spelled out as “India Pale Ale” since none of these beers historically went to India. Medium to medium-high carbonation.075 – 1. anything in between the two variants are SRM: 30 – 40 ABV: 8. craft-style. beyond that original beer. The style eventually all but died out. No harsh hop- citrus. stout-family. Dry to medium-dry finish. if World hop character is acceptable. with a clean fermentation profile. although a neutral fermentation character is the stronger Double IPA as well as IPAs with various other also acceptable. the style has pushed hopped versions may be a bit hazy. new hop varieties continue noticeably oaked. Should reinterpretation or re-imagination by extending the style with not be syrupy or under-attenuated.115 profile). with Comments: Traditionally an English style. spicy. The wide Stout. enter in wood-aged category. The bitterness and hop flavor may linger into American or New World hop varieties. to be released and should not constrain this style. top-fermented. American or English ale yeast. resinous. Should be clear. melon.Mouthfeel: Full to very full-bodied and chewy. resinous. and the stronger Double IPA is grouped with stronger American beers. May have a much more popular and widely available in America where it complex grain bill using virtually any variety of malt.030 ‘American’ character. The basis for many modern variations. character. but most examples do not exhibit this character to shine through. an additional fresh hop aroma. Traces roots to strong English porters isles. This style is based on the modern craft beer examples. However. pine. 21A. BJCP Beer Style Guidelines – 2015 Edition 37 . tropical fruit. clean forward. showcasing modern be low to none. brewed using American ingredients background. dark-color. Many versions are dry hopped and can have fault if it does not intrude into overall balance. American IPA grainy-malty although some light caramel or toasty flavors are acceptable. Aroma: A prominent to intense hop aroma featuring one or Mouthfeel: Medium-light to medium body. 1975 and using whole Cascade hops. required. if present. but it is currently generous quantities of roasted malts and/or grain. American or New World hops. such as texture. English and American interpretations (predictably. interrupted trade. Generally all-malt. and alcohol flavor may be noted in stronger versions. Very light. Medium-sized. derived astringency. American-made IPAs from earlier eras were not unknown (particularly the well-regarded Flavor: Hop flavor is medium to very high. these beers were increasingly sold in luscious texture (although the body may decline with long England. which is why it is counter-productive to Commercial Examples: American –Bell’s Expedition designate a sub-type when entering a competition. with a and finishing hops.0 – 12. traditional-style. and said to have been popular with the Russian Imperial Court. complex specialty malt character and a more forward ester Vital Statistics: OG: 1. spicy. More complex. including some versions. british- continuous. Any American or New the Specialty IPA style. until being conditioning). Any type is a craft beer favorite. moderate. Samuel Smith Imperial Stout History: A style with a long. and should reflect Ballantine’s IPA. etc. Grassiness should be minimal. Gentle smooth warmth from alcohol should be popularly embraced in the modern craft beer era. North Coast Old Rasputin Imperial creativity. Variations exist. stone fruit. A low to Comments: A modern American craft beer interpretation of medium-low clean. smooth alcohol warming not a berry. Judges must be aware of the broad range of the style. roasty 21. Carbonation may be low to American characteristics. supporting malt allowing a creative range of hop slightly sulfury. Extra Double Stout. while the English varieties reflect a more broader range of possible flavors than lower-gravity stouts.

Clarity is aromatics may be present.g. Black Rye IPA) Jack. Other is moderate to large in size and has good retention. double). double [American] IPA). Firestone Walker Union combination of defined IPA types (e. Entrants may specify a Ale. with qualities dependent on typical varieties used in the specific Specialty IPA. less body. But the craft beer market knows what to expect in Aroma: Moderate to high hop aroma. Commonly will have a medium-dry to medium to high. citrus or pine-like typical of American or New World hop used to differentiate them are based on that concept alone. Entrant must specify specific type of has a more hoppy balance and is slightly stronger than most Specialty IPA from the library of known types listed in the Style examples. and toast. Belgian IPA. and often will be assumed. but is more appropriately IPA. Bell’s Two-Hearted characteristics of newer hops. Compared to an English IPA. medium-light to medium-bodied Style Comparison: Stronger and more highly hopped than mouthfeel. craft-style. sometimes present. This Pale Ale’ when used in the context of a Specialty IPA. Entrants may specify specific hop varieties used. etc. more American/New World hops (session. Lagunitas IPA. stone fruit.. Some smooth alcohol an American Pale Ale. or piney American/New clarity irrelevant. sometimes with low toasted or caramel malt flavor but not required. White Specialty IPA isn’t a distinct style. top-fermented. qualities dependent on typical varieties used in the specific The finish is dry to medium-dry although some examples have Specialty IPA. or the entrant balance. None of beer has a more complex flavor profile and may be higher in these beers ever historically went to India.5% expansion. Carbonation level is specific Specialty IPA. and clash with the hop character. citrusy. standard. Banana. so potential future IPA variants (St.014 expect. if any. the “English” character from malt. bread. Less alcohol than a Double IPA. Clove-like and peppery flavors are Most should be clear. Patrick’s Day Double – ABV: 7. Some clean alcohol flavor can be noted in stronger additions to aid attenuation are acceptable. stone balance when a beer is described as an ‘IPA’ – so the modifiers fruit.g. they are a collection of currently produced types of beer that may or may not have Strength classifications: Session – ABV: 3. dependent on the specific type of Specialty IPA. The only common element is that they have the balance and Specialty IPA: Belgian IPA overall impression of an IPA (typically.. ipa-family.5% entrants feel that judges may not recognize the varietal Commercial Examples: Alpine Duet. Grassy aroma due to dry hopping may be hop-forward. with Belgian yeast strains. Good. Red IPA thought of as a competition entry category. dryish beer – with something else present present. Various types of Specialty IPAs can show additional crystal malts. Belgian candi sugar-like aromas are between the hops and the other specialty ingredients. Romulan Blue IPA.0 – 5. north. hop aroma is typically the strongest fair to quite hazy in dry hopped examples. with high and may be accentuated by spicy yeast-derived flavors. Aroma: Detectable hop aroma is required. Some higher alcohol versions may be warming although this may not be readily apparent. Hop bitterness is typically medium-high to very a slight sweetness mixed with the lingering bitterness. or unfiltered dry-hopped versions flavors are moderate to high in intensity and may reflect may be slightly hazy. Fat Heads Head Hunter IPA. has less of warming can be sensed in stronger versions. bitter beer.0% any market longevity. if SRM: 6 – 14 ABV: 5. pale-color. Stone IPA without providing additional descriptions. or as amended by the BJCP web site. melon. Russian River Blind Pig IPA.g. It is not meant to be spelled out as ‘India similar to a tripel that has been brewed with more hops. pear and apple flavors are also typical.056 – 1. Medium carbonation.5 – 10. Mouthfeel: Smooth. This category also allows for Standard – ABV: 5. persistent head stand with color World varieties or floral and spicy Saazer-type hop flavors. Fruity esters are moderate to high and may include good drinkability.008 – 1. Malt flavor is light and grainy-sweet. characterization of Appearance: Light golden to amber in color. bitter. Rye IPA. hops. Zima Clear IPA. Floral and spicy aromas are also found indicating Overall Impression: Recognizable as an IPA by balance – a European hops. an American IPA) but Overall Impression: An IPA with the fruitiness and with some minor tweak. often tropical. Entrants may use Tags: high-strength. pale. if no strength is specified.070 characteristics in comment form so judges will know what to IBUs: 40 – 70 FG: 1. Beers entered as Vital Statistics: Variable by type this style are not experimental beers. 21B. pears and apples. as are strong flavor clashes may be noticeable. Specialty IPA Currently Defined Types: Black IPA. less yeast-derived esters).0 – 7. element. Malt flavor generally low to medium.) have a place to be entered without redoing the style guidelines. depending on the type. The examples The term ‘IPA’ is used as a singular descriptor of a type of from Belgium tend to be lighter in color and more attenuated. session-strength American or English IPA) – except where an existing BJCP subcategory already exists for that style (e. Bitterness is Flavor: Hop flavor is typically medium-low to high. Mouthfeel: The body is medium to light and varies due to with qualities dependent on typical varieties used in the carbonation level and adjunct use. Flavor: Initial flavor is moderately spicy and estery associated Appearance: Color depends on specific type of Specialty IPA. high. regardless of the form. Brown IPA. varieties. standard than English. as high amounts can lead to a sweet finish malt and yeast characteristics. and many aren’t alcohol than a typical IPA. with little to no to distinguish it from the standard categories. Excessive harshness aromas of bananas.5 – 7. hoppy by its own BJCP subcategory (e.0% Green IPA. Should have caramel. hoppy. Restrained use of versions. Light clove-like phenols and heaviness are typically faults. must describe the type of Specialty IPA and its key Vital Statistics: OG: 1. grainy-sweet malt aroma. Darker types can be opaque making tropical. Off-white head hops is dependent on the specific type of Specialty IPA. Gentle. but with a similar Guidelines. 38 BJCP Beer Style Guidelines – 2015 Edition . Hop amounts of starchy adjuncts. this category for a different strength version of an IPA defined america.. although certain styles with high common. Sugar dry finish. spiciness derived from the use of Belgian yeast. bitter.but mashed at lower temperatures for high attenuation. and yeast (less Entry Instructions: Entrant must specify a strength caramel.

pine. citrusy. dark caramel. can have an additional floral. be clear. and should not clash with the hops. stone spicy. Many versions are dry fruit. craft-style. berry. floral. drinkable. Dad’s Little Helper (standard). berry. berry. Vital Statistics: OG: 1. new hop varieties continue light roast character that contributes to perceived dryness. america. Good head stand with featuring one or more characteristics of American or New light tan to tan color should persist.0% balance. or toast notes. specialty-family. Flavor: Medium-low to high hop flavor with tropical. Hop characteristics cited are typical of these SRM: 5 – 15 ABV: 6.5% type of hops. mainly in the Pacific Northwest. and should reflect an Medium carbonation.085 IBUs: 50 – 90 FG: 1. color and some flavor without harshness and burnt qualities. visible. and flavor characteristics of an American IPA. although this is not required. resinous. pale-color. World hops.or (especially) roasted malt. Drinkability is a key characteristic. dark-color. citrusy. a Brown IPA is a little more flavorful and malty than Appearance: Color ranges from dark brown to black. stone fruit. Some clean or lightly Overall Impression: Hoppy. Flavor: Hop flavor is medium to high. IPA/Imperial IPA with a Belgian Golden Strong Ale or Tripel. north. Any American or New required. tropical fruit. bitter. type found in Schwarzbiers.050 – 1. Strong 2000s. toasted bread. Style Comparison: Balance and overall impression of an Stone Cali-Belgique. to be released and should not constrain this style. Unfiltered dry-hopped versions may be a bit hazy. such as tropical fruit. Specialty IPA: Black IPA Vital Statistics: OG: 1. cream-colored to tan head with good mouthfeel without significant hop. versions. top-fermented. hoppy stouts and porters. Should an American IPA without being sweet or heavy. BJCP Beer Style Guidelines – 2015 Edition 39 . A restrained alcohol note may be present. Southern Tier Iniquity (double). melon. drier and more fruity Characteristic Ingredients: Debittered roast malts for than an American IPA. and can in well with the hop selection. Very low to moderate dark malt aroma. chocolate. others characteristics are possible. sensed in stronger (but not all) versions.016 roasted malts. ipa-family. The bitterness may linger into the Appearance: Color ranges from reddish-brown to dark aftertaste but should not be harsh. derived astringency. Deschutes Hop in the Dark CDA (standard). can combine to produce interesting interactions. bitter. Commercial Examples: 21st Amendment Back in Black The flavor of darker malts is gentle and supportive. Epic Brainless IPA. ipa-family. medium-light to medium-bodied Medium-sized. may also be and/or dark fruit malt character as in an American Brown Ale. Not as roasty-burnt as American america. Urthel Hop It American or Double IPA with restrained roast similar to the Tags: high-strength. top-fermented.080 American or New World hop varieties that don’t clash with IBUs: 50 – 100 FG: 1. like an American IPA. restrained chocolate or coffee flavors character.008 – 1. tropical. although a neutral fermentation character is also ashy. resinous. If dry hopped. hoppy porters if made Belgian yeast in their American IPA recipes. berry. although unfiltered dry-hopped versions may be a bit Aroma: A moderate to moderately-strong fresh hop aroma hazy. Some smooth alcohol warming can and should be critical since many choices will horribly clash. citrus. although dark malts may desirable but not required. Mouthfeel: Smooth. or melon Tags: high-strength. piney. stronger. Style Comparison: A cross between an American This style is sometimes known as Cascadian Dark Ale (CDA). piney or resinous aspects. and/or dark fruit are low to medium-low. which hurts their drinkability. but this moderate fruitiness (from yeast or hops) is acceptable but not character should be minimal at best. The finish may include a World hop character is acceptable. and often features chocolate. resinous. pine.2 – 9. Dark malt flavors nuts. Southern California of the US starting in the early-mid 2000s. and moderately strong caramelly malty sweetness may be found in the background. although a neutral fermentation Retaining the dryish finish and lean body that makes IPAs so character is also acceptable. The hops and malt added more hops to their tripel and pale ale recipes. or burnt. often with a stone fruit. specialty-family. if contribute to the perceived bitterness. floral. This style is may be spicier. hoppy or grassy aroma. hop-forward SRM: 25 – 40 ABV: 5. Popularized in the Pacific Northwest and tend to use European hops and only pale malt. such as citrus. optionally have low caramel or toffee flavors. etc. not a major (standard). north- character. Widmer Pitch Black IPA (standard) Aroma: A moderate to high hop aroma. History: A relatively new style. Characteristic Ingredients: Belgian yeast strains used in History: A variation of the American IPA style first making tripels and golden strong ales. American examples tend commercially produced by Greg Noonan as Blackwatch IPA to use American or New World hops while Belgian versions around 1990. Green Flash Le Freak. A bit of creaminess may be present but is American or New World hop character.018 Overall Impression: A beer with the dryness. this is high to very high hop bitterness. stone fruit. craft-style. particularly if Commercial Examples: Brewery Vivant Triomphe. either from esters or from hops. toffee. Dry to slightly off-dry finish. Some clean alcohol flavor brown but not black. Rogue flavor component. should not be murky. Grassiness should be minimal.058 – 1. Fruitiness from yeast may also be detected in some may be present. A medium-low to medium malty-sweet aroma mixes generally clean and of low to medium intensity. but the roasted notes should not be intense. The base malt flavor is present. Houblon Chouffe. derived from newer varietals. if opaque. Homebrewers and microbreweries simply substituted examples can sometimes seem like big. Medium.5 – 9. but with some caramel. Dry-hopped versions may be a bit resiny. Fruitiness. Belgian breweries too extreme.010 – 1. only darker in color – but without strongly roasted or burnt flavors. toffee. which can optionally include light Specialty IPA: Brown IPA chocolate. spicy. and with less body and increased smoothness and drinkability. bitter. persistence. herbal. melon. coffee. hopped and can have an additional fresh hop aroma. detected in some versions. Low to acceptable. started showing up in the mid Comments: Most examples are standard strength. melon. Frequently opaque. although this is not required. but should be clear if can be noted in stronger versions.Comments: The choice of yeast strain and hop varieties is not required.

Sierra Nevada pine. spicy. more caramelly and dark fruit-based balance. A very light. Style Comparison: A stronger and more bitter version of an but with medium or dark crystal malts. avoiding sweet flavors or a heavy body or finish. or other intermediate color character essential drinkability by avoiding sweet flavors or a heavy body malts. with the balance of an American IPA. Retaining the dryish finish and lean dry finish. A Red IPA differs from an American Specialty IPA: Red IPA Strong Ale in that the malt profile is less intense and there is less body. biscuity. Malt flavor should be World hop character is acceptable. Many versions are dry hopped and can have Flipside Red IPA. citrus. such Commercial Examples: Green Flash Hop Head Red Double as tropical fruit. medium-low to none. hoppier American Amber Ale. but malty-sweet up front with medium-dark caramel. A very light. based on citrusy. fruity. dark-color. berry. toasty and/or dark fruit malt flavors. ipa-family. craft-style. Ale (despite origins in California). Low yeast-derived fruitiness is acceptable but not Comments: Previously might have been a sub-genre of required. cocoa. floral. berry. Midnight Sun Sockeye Red. hoppier and stronger than the normal be medium-low to none. and is generally clean alcohol flavor may be noted in stronger versions. toffee. residual sweetness should American Brown Ales. with a smooth History: A more modern craft beer name for a style that has texture. possibly some character American Brown Ale. Very light. spicy.070 American or New World finishing hops with tropical. and strong late hop character. nutty. stone fruit.etc. with a smooth choices and the hop selections should complement and texture.5 – 7. a Red IPA is a little more flavorful and malty than an American IPA without being sweet Vital Statistics: OG: 1. with the characteristic dark fruit malt character. hoppier and but with medium or dark crystal malts. melon. Dry to medium-dry finish. amber-color.5% Aroma: A moderate to strong fresh hop aroma featuring one or more characteristics of American or New World hops. such as citrus. toasty.056 – 1. presentation. new hop varieties continue medium-low to medium. American or New World finishing hops with tropical. toffee. May use sugar adjuncts. but still maintaining the essential drinkability by linger into the aftertaste but should not be harsh. The character malt Mouthfeel: Medium-light to medium body. fruity. Fruitiness from yeast may also be detected Specialty IPA: Rye IPA in some versions. ipa-family. a Red IPA will Tags: high-strength. The bitterness and hop flavor may products. Characteristic Ingredients: Similar to an American IPA. IBUs: 40 – 70 FG: 1. required. May use sugar adjuncts. but with some caramel. piney. not clash. top-fermented. resinous. not clash. No harsh hop- long been popular with US homebrewers. tropical fruit. north- low to medium malty-sweet aroma mixes in well with the hop america. Grand Teton Bitch Creek. bitter. although unfiltered dry- character malt choices and the hop selections should hopped versions may be a bit hazy. or melon aspects.056 – 1. malt can combine to produce interesting interactions. differ from an American IPA with the addition of some darker america. Medium-high to high hop bitterness. History: A modern American craft beer style. or harsh-bitter malt character. The level of cream-colored head with good persistence. a Red IPA still has an IPA balance and doesn’t trend Overall Impression: Hoppy. bitter. Red IPA (double). No harsh hop. Russian River Style Comparison: Similar to the difference between an Janet’s Brown Ale American Amber Ale and an American Pale Ale. lightly roasted stronger than the normal products. Odell Runoff Red an additional fresh hop aroma.008 – 1. A restrained alcohol note may be present. hoppy crystal malts giving a slightly sweeter. berry. Tags: high-strength. Dry to medium finish. resinous. toasted bread and/or dark fruit malt flavors. Medium-high to very high hop bitterness. including brown sugar. complement each other and not clash. malts with a light toasty aspect. medium-light body. The bitterness and hop flavor may linger melon. Grassiness should be minimal. hoppy selection. and moderately strong towards a barleywine-like malt character.008 – 1. Medium-sized. Harpoon Brown IPA. Low yeast-derived fruitiness is acceptable but not an American or New World hop character. this is desirable but not IPA required. craft-style. dark Appearance: Color ranges from light reddish-amber to dark caramel. etc. piney. Summit Horizon Red IPA. off-white to complement and enhance each other. enhance each other. and/or dark fruit character. residual sweetness should be floral. Vital Statistics: OG: 1. Comments: Previously might have been a sub-genre of Characteristic Ingredients: Similar to an American IPA. body that makes IPAs so drinkable. complement each other and not clash. north. but moderately strong American pale ale. Medium to medium-high carbonation. or melon aspects. Very light. toffee. The level of malt flavor should derived astringency. and is generally clean but malty-sweet to be released and should not constrain this style. and should reflect presentation.016 citrusy. when it was known derived astringency. smooth alcohol warming not a not adversely constrain the hop bitterness and flavor fault if it does not intrude into overall balance. the choice of hops and American IPA but with the malt flavors of an American Amber character malts is synergistic – they very much have to Ale. and/or stronger.016 SRM: 11 – 19 ABV: 5. clean flavor should be medium-low to medium. the choice of hops and SRM: 11 – 19 ABV: 5. malt flavor should nearly balance the hop bitterness and flavor Flavor: Hop flavor is medium to very high. or finish. specialty-family. pine.5% character malts is synergistic – they very much have to Commercial Examples: Dogfish Head Indian Brown Ale. specialty-family. also acceptable.070 or heavy. burnt. Any American or New 40 BJCP Beer Style Guidelines – 2015 Edition . Malt into the aftertaste but should not be harsh. Mouthfeel: Medium-light to medium body. Should be clear. A Red IPA is like a like an American IPA. IBUs: 40 – 70 FG: 1. berry. American Amber Ales or Double Red Ales. No roasted. The hops and clean alcohol flavor may be noted in stronger versions. showcasing modern this character should be minimal at best. and often features caramel. etc. up front with milk chocolate. bitter. Medium to medium-high carbonation. although a neutral fermentation character is Overall Impression: A decidedly hoppy and bitter. The reddish-copper. stone fruit. top-fermented. but still maintaining the chocolate-type malts. if present. A medium. smooth alcohol warming not a as a hoppier American Brown Ale or sometimes Texas Brown fault if it does not intrude into overall balance.5 – 7. toffee.

alike. American IPA. less body. Flavor: Hop flavor is medium to very high. The bitterness. such as the Tiger. Should be clear. or stone fruit like apricot. Any American or New World hop Aroma: Moderate fruity esters – banana. enter in wood-aged category. texture. Chainbreaker IPA.016 Generally all-malt.010 – 1. Sometimes banana-like grainy-malty although some light caramel or toasty flavors are flavors are present. such as citrus. spicy. craft-style. refreshing version of an Fruitiness from yeast may also be detected in some versions. Typically no astringency. craft-style. Rye IPAs.0% attenuation. refreshing finish. Bear Aroma: A prominent to intense hop aroma featuring one or Republic Hop Rod Rye. stone fruit. Tags: high-strength. Rye malt contributes to a dry finish. Moderate to large. usually reddish-amber. A low to medium-low clean grainy-malty aroma may be found in the background. citrus and hopped versions may be a bit hazy. Some examples are stronger like a Double IPA.056 – 1. Belgian style. Low yeast-derived fruitiness is acceptable but not from Belgian yeast may be present. spicy. RyePAs or RIPAs have hoppy like the IPA but fruity. Esters and spices may reduce hop aroma white head with good persistence.0% hop character to shine through. perception. Some spicy clove-like flavors present. berry. dry IBUs: 50 – 75 FG: 1. A either the distinctive yeast and/or spice additions typical of a restrained alcohol note may be present. Sugar additions to aid attenuation are acceptable. pale-color. as high amounts can Accumulation lead to a sweet finish and clash with the hop character.5 – 8. dense white head that persists. amber-color. otherwise enter in American IPA. fault if it does not intrude into overall balance. but mashed at lower temperatures for high SRM: 5 – 8 ABV: 5. The Vital Statistics: OG: 1. with a smooth distracting. pine. Commercial Examples: Arcadia Sky High Rye.056 – 1. supporting malt allowing a creative range of SRM: 6 – 14 ABV: 5. May have light to moderate spice aroma such as released and should not constrain this style.008 – 1. Does not have the intense rye malt character of a Roggenbier. Very light. clean alcohol flavor may be noted in carbonation. spicy. History: American craft brewers developed the style as a late Comments: A modern American craft beer variation of winter/spring seasonal beer to appeal to Wit and IPA drinkers American IPA. if noticeably oaked. citrus. with a clean fermentation profile. 15-20% Rye malt. Flavor: Light malt flavor. this is desirable but not required. but with a lighter color. an American or New World hop character. although highly spiced stronger versions. etc. Founders Reds Rye. examples may exhibit a light astringency which is not Mouthfeel: Medium-light to medium body. Bitterness is high which leads to a sweetness should be low to none. but this character Belgian witbier. ipa-family. typically hazy. It may have Specialty IPA: White IPA low peppery rye malt aroma. Commercial Examples: Blue Point White IPA. Comments: A craft beer interpretation of American IPA derived astringency. A light grainy spiciness from rye malt should be with citrusy or fruity aspects. Coriander and orange peel required. and is generally clean and and orange. etc. top-fermented. as the base. perhaps character is acceptable. ipa-family. hoppy an additional fresh hop aroma. Fruity esters melon. bitter. IBUs: 40 – 70 FG: 1. American IPA. yeast. hoppy. Vital Statistics: OG: 1. melon. History: Looking to add complexity and variety to their IPAs. floral. Bitter and portion of their base malt. Medium-sized. perhaps a bit bready. Style Comparison: Similar to a Belgian Wit style except craft brewers and homebrewers substituted rye malt for a highly hopped to the level of an American IPA. Typically the hop aroma and flavor are not as prominent as in Characteristic Ingredients: Pale ale or 2-row brewers malt an American IPA. BJCP Beer Style Guidelines – 2015 Edition 41 . floral. and should reflect Appearance: Pale to deep golden color.5 – 7. with citrus flavors similar to grapefruit flavor should be low to medium-low. citrusy American type hops. Many versions are dry hopped and can have america. Malt are moderate to high. Light clove-like phenolics may be present. specialty-family. although unfiltered dry. Bitterness and spiciness from rye lingers longer spice than an American IPA. tropical fruit. coriander or pepper from actual spice additions and/or Belgian Appearance: Color ranges from medium gold to light yeast.014 finish. top-fermented. American or New World type with stone fruit. white to off. No harsh hop.American and New World hop varieties and rye malt. and featuring although a neutral fermentation character is also acceptable. found a place in many craft breweries seasonal rotations. Harpoon The Long Thaw. tropical fruit. Great Lakes Rye of more characteristics of American or New World hops. Sierra Nevada Ruthless Rye citrus. north- berry. residual flavors may be found as well. Tags: high-strength. Grassiness should be minimal. should be minimal at best. smooth alcohol warming not a crossed with a witbier. Overall Impression: A fruity. pine. Deschutes Water character varies from soft to moderately sulfate. Hop flavor is medium-low to medium-high acceptable. Oak is inappropriate in this Characteristic Ingredients: Pale and wheat malts. bitter. and clean. and dryness may linger into the aftertaste but should not be Mouthfeel: Medium-light body with medium to medium-high harsh. north- Style Comparison: Drier and slightly spicier than an america. resinous. American or New World hops. spicy and light like the Wit. Medium-high to very high hop bitterness.075 balance is hop-forward. resinous. if any. new hop varieties continue to be apricot. New Belgium Restrained use of crystal malts.065 American or English yeast with a clean or slightly fruity profile. specialty-family. if present. A very light. Hop aroma is moderately-low to medium. stone fruit. Medium to medium-high carbonation. Rye malt character should be noticeable. hop flavor moderately dry. tropical aromas.

“extreme. Medium-high to high hop bitterness. the mid-late 1990s reflecting the trend of American craft Moderate to high hop flavor. Any astringency present use a complex variety of hops.018 additional resinous or grassy aroma. Typically not as high in gravity/alcohol as a barleywine. A light. Low to medium malt flavor. Restrained. yet remaining quite viscosity may present “legs” when glass is swirled. Overall Impression: A strong. Good clarity. north- Appearance: Color ranges from golden to light orange. Three fermentation character is typical. Less malty. melon. toffee.5 – 10. gives a medium to high sweet impression on the palate. often with cutting-edge profiles providing distinctive 42 BJCP Beer Style Guidelines – 2015 Edition . pale-color. although this is not SRM: 6 – 14 ABV: 7. History: An American craft beer innovation first developed in although the finish may be slightly sweet to somewhat dry. ipa-family. white to off-white head. 22A. Some alcohol can usually be Floyds Dreadnaught noted. and can valid. and can reflect the that challenges and rewards the palate with full malty and characteristics of modern American or New World hop hoppy flavors and substantial bitterness. may acceptable. Roasted malt flavors are allowable but should be a Characteristic Ingredients: Clean 2-row malt is typical as a background note. less rich and a beer. Double IPA differences. Strongly Style Comparison: Bigger than either an English or hopped. berry. etc. etc. Moderate character. floral. aficionados for increasingly intense products. but most examples do not exhibit this exhibits clean to moderately fruity ester profile. or Maillard-rich malty flavors are optional. While base grain. burnt malt flavors are inappropriate. and inspired noticeable. Can present. An alcohol warmth may be increase attenuation. etc. most modern versions are fairly pale. Alcohol level and Comments: A showcase for hops. typically American or New should be attributable to bold hop bitterness and should not be World.).). although unfiltered dry-hopped versions may be a bit hazy. A long. “imperial. bitter. but sharp or solventy alcohol flavors are additional IPA creativity. either from esters or hops. spicy. American yeast that can give a clean or slightly Overall Impression: An intensely hoppy. melon. and lacking harshness. 22B. this should not be a heavy. High to absurdly high hop strength pale and amber American ales. Medium to medium-high carbonation. may Juju. lingering bitterness is usually present in the stone fruit.008 – 1. but not be excessively hot. and alcohol noticeable.” “extra. but it should not have a “hot” character. also be detected in some versions. Fruitiness. persistent. Became more tropical.22. greater overall hop intensity than an American Barleywine. although the modern American market seems to have add complexity. tropical fruit.” caramel. with medium to dark caramel a common presence. dark fruit flavors. No harsh hop- Appearance: Medium amber to deep copper or light brown. sipping (bittering and finish).).” or any other variety of adjectives would be equally bready. should not finish sweet or heavy. Mouthfeel: Medium-light to medium body. resiny. drinkable. as are lower-temperature mash rests. smooth alcohol bready or toasty possible and background notes of light roast flavor is not a fault.0% absolutely required. The flavors are bold varieties (citrus. floral. since Aroma: A prominent to intense hop aroma that typically high alcohol and malt tend to limit drinkability. and are stronger and richer than average- stone fruit. and are bittersweet. Generally slightly sulfury. Low to medium fruitiness is acceptable but not other American or New World varieties may be found (tropical. full-flavored American ale Flavor: Hop flavor is strong and complex. berry. top-fermented. Modern hops with unusual characteristics are not out of style. aftertaste typically has malt. Fat Heads Hop in the background. resinous. complex maltiness and residual sweetness and body of an American barleywine. The malt now coalesced around the “double” term. Most versions are dry hopped and can have an IBUs: 60 – 120 FG: 1. stone fruit. undesirable. although a neutral Russian River Pliny the Elder. American Strong Ale Moderate-sized. rich. stone fruit. The generally considered undesirable in significant quantities. generally clean and Aroma: Medium to high hop aroma. resinous.). lower body. but complementary. dry. tropical fruit. strongly malty on the palate. ale without the big. May be and/or chocolate noticeable in some examples. derived astringency. america. or solventy. texture.065 – 1. hoppy copper. Should not be syrupy and under-attenuated. Firestone Walker Double Jack. showcases American or New World hop characteristics (citrus. melon. Low to moderate fruity esters. fairly strong pale fruity profile. Drinkability is American IPA in both alcohol strength and overall hop level an important characteristic. The category is defined mostly by alcohol strength and a lack of roast. with a smooth harsh. spicy. Sugar or other highly fermentable adjuncts are often used to Mouthfeel: Medium to full body. pine. Oak is inappropriate in this style. required. Port Brewing Hop 15. brewers “pushing the envelope” to satisfy the need of hop The hop flavors are similar to the aroma (citrusy. Tags: very-high-strength. most often presenting grainy-malty although low levels of caramel or toasty flavors citrusy or resiny notes although characteristics associated with are acceptable. an excessively complex grist can be distracting. but clean. hops. etc. Stone Ruination IPA. Some clean malty sweetness may be found Commercial Examples: Avery Maharaja. clean. Vital Statistics: OG: 1. Moderate to bold maltiness supports aftertaste but should not be harsh. pine. STRONG AMERICAN ALE This category includes modern American strong ales with a varying balance of malt and hops. alcohol aromatics may be noticeable. Dry to medium-dry finish. the finish should seem bitter to Crystal-type malts often muddy the hop flavors. hop profile. smooth alcohol warming Moderate-low to medium-sized off-white to light tan head. craft-style. The adjective “double" is arbitrary and simply Flavor: Medium to high dextrinous malt with a full range of implies a stronger version of an IPA. Low to medium toasty.085 melon. Alcohol presence may be mainstream and popular throughout the 2000s. have low head retention. but should not be hot. bitterness. Good clarity.

Alcohol warmth should be noticeable but the early 1990s and called it a stock ale. top-fermented. More malt balanced than an American versions was Anchor Old Foghorn. Comments: Sometimes known as “Barley Wine” or Characteristic Ingredients: Well-modified pale malt as a “Barleywine style ale” (the latter due to legal requirements. malty beers were highly hopped to keep as provision character should be muted (and generally be masked by the beers prior to prohibition.024 said. Flavors will smooth out and decline over time. craft-style. the malt is more forward. Red/Amber Ales and other strong. although the finish may be room for more interpretations of other “Imperial” versions of somewhat sweet to quite dry (depending on aging). the lab called and IBUs: 50 – 100 FG: 1. north. and often features character should be evident throughout. hop-forward style of today. it an imperial red ale. not base. including modern Double/Imperial viscosity may be visible in “legs” when beer is swirled in a glass. depending on age and inspiration or by accident.062 – 1. Sierra Nevada Bigfoot. strong-ale-family. although any varieties can be used in quantity. than the golden English Barleywines. Low to moderately-strong fruity esters and alcohol Vital Statistics: OG: 1. but often showing a History: While modern craft versions were developed as range of New World hop characteristics). medium to brewery preference). with a character that may be sweet. showcases citrusy.0 – 12. There is no continuous legacy of hop character). Citrusy or piney American hops History: Usually the strongest ale offered by a brewery. Many “East Coast” type IPAs bitterness may range from moderately strong to aggressive. One of the first American craft beer American Barleywine. May have some bready or caramelly malt brewing stock ales in this manner. Differs from a Double Aroma: Hop character moderate to assertive and often IPA in that the hops are not extreme. but does not have to American hop varieties. Moderately-low to moderately- what may be viewed as a strong American Amber Ale with high malty sweetness on the palate. Hops tend to be nearly equal to malt in the aroma. but these should not be high. Comments: A fairly broad style that can describe beers as if viewed through a thick glass lens. Low to moderate “imperial” strength versions of American amber or red ales. luscious thus creating what may have been the prototype for the texture (although the body may decline with long imperial amber/red ale. American Barleywine Style Comparison: The American version of the Barleywine Overall Impression: A well-hopped American interpretation tends to have a greater emphasis on hop bitterness.0% replied. The story goes that when Sierra Vital Statistics: OG: 1. examples but using American ingredients and featuring a much Style Comparison: Generally not as strong and as rich as an more forward hop profile. can be used in quantity. Double IPA. amber-color. Port should form the backbone of the grist. might fit better in this category if they have considerable While strongly malty.0% with alcohol and esters far behind. High alcohol and labeled in various ways. craft-style. may rarely be as dark as light brown. Commercial Examples: Avery Hog Heaven Barleywine. first brewed in 1975.3 – 10. the balance should always seem bitter. Great Lakes first brewed Nosferatu in conditioning).” Commercial Examples: Bear Republic Red Rocket Ale. SRM: 10 – 19 ABV: 8. although any American or New World varieties associated with the winter or holiday season and vintage-dated. first brewed in 1983. if at all. as most of the color arises from a america. of pale ale that was mistakenly made with excess ingredients. Appearance: Color may range from light amber to medium Anchor Old Foghorn. New World hops are common. roasted or burnt malt considerable. which affects the overall drinkability (sipping vs. amber-color. Medium-low to medium cooler temperatures. neutral. bitter.016 – 1. bready.objectionable on the palate. Often has ruby Crustacean. Sierra or Double IPA with more American hop intensity than an Nevada Bigfoot.014 – 1. such as floral. Dark malts should be used with Tags: high-strength. often are common. but well-integrated. An American (although other varieties.090 Nevada first sent Bigfoot out for lab analysis. the intensity of aromatics often subsides IBUs: 50 – 100 FG: 1. malty-but-hoppy beers that Flavor: Strong. So whether by direct historical Carbonation may be low to moderate. Rogue Old copper. or fairly drinking). rich malt flavor with a noticeable hop flavor aren’t quite in the Barleywine class. character malts may be used.120 aromatics. but any oxidized Strong. caramelly. dark crystal malts are typical. bitter. but generally clears to good to brilliant carbonation. “thank you. the fruity esters. top-fermented. clarity as it warms. hoppy lengthy boil. Moderate to high hop flavor (any variety. some character malts would be appropriate. the style developed independently in conditioning.080 – 1. Generally uses an attenuative American yeast. Diverse enough to include and bitterness in the balance. Characteristic Ingredients: Well-modified pale malt Great Lakes Nosferatu. crystal malt or otherwise more of a malty-sweet finish. Victory Old Horizontal highlights. 22C. Hop lower gravity American Ale styles. Tags: very-high-strength. set the standard for the English Strong Ale style would tolerate. Should not be syrupy and under-attenuated. Noticeable alcohol presence. The hop aroma than the English Barleywine. Mouthfeel: Full-bodied and chewy. provided they do not clash with the As with many American craft beer styles. However. strong-ale-family. flavor and of the richest and strongest of the English ales. great restraint. may be used). style has much in common with historic American stock ales. “your barleywine is too bitter” – to which Sierra Nevada SRM: 7 – 19 ABV: 6. Moderately-low to large off-white to light tan head. derived from English malt character. earthy or spicy English Barleywine typically has more residual sweetness than a varieties or a blend of varieties. May be cloudy with chill haze at america. Some specialty or Brewing Shark Attack Double Red. or resiny New World varieties and the body is fuller and often richer. but the resemblance is flavors. Rich maltiness. hoppy BJCP Beer Style Guidelines – 2015 Edition 43 . Stone Arrogant Bastard was born out of a batch flavors are inappropriate. Generally uses an attenuative American ale yeast.030 with age. the craft beer era and has subsequently become quite popular. Typically paler than the darker English be unbalanced. although they now call smooth. The color may appear to have great depth. fruity. Terrapin Big Hoppy Monster. Great Divide Old Ruffian. The alcohol strength and hop bitterness often Barleywines (and lacking in the deeper malt flavors) but darker combine to leave a very long finish. with a velvety. Stone Arrogant Bastard. north- may have low head retention.

toasty. At one point. The fruitiness may increase with (waldmeister). May optionally have a restrained funky Brettanomyces character. or one-off release. substantial sourness. Low to medium fruity notes may be apparent. Crisp. bready flavor and sleek body. aging. although not required. which may be may be detected. hoppy 23. fruity yeast character of the color arises from a lengthy boil. Hop bitterness is undetectable. but some malt flavor should be present. so should not have any German weizen yeast welcome complexity note. balance SRM: 8 – 15 ABV: 8. often combination of American two-row and American wheat. Large. Aroma: Hop aroma is mild and can represent just about any late hop aromatic. beer with a significant grainy. Low to moderate carbonation.0 – 12. craft-style. versions. Balance dominated by enhanced by blending of beers of different ages during sourness. high alcohol sipping to moderate smooth alcohol warming may also be present. but usually clears up as the beer gets warmer. Very dry finish. vintage. as are light alcohol notes that are clean and Portsmouth Wheat Wine smooth but complex.016 – 1. commonly uses 50% or more wheat malt. referred to by bread. Much interesting complexity from malt. clear to somewhat hazy. but not required. Moderate to moderately-strong bready. low-alcohol German wheat beer with a clean lactic sourness and a very high Mouthfeel: Light body. dominant in the flavor balance over any hop character. often with a dried-fruit character.080 – 1. america. it is classified as a Schankbier funk is restrained. with the sourness of the beer providing the balance that hop bitterness would otherwise contribute. clean. A light bread dough malt flavor supports the of alcohol.030 Hop bitterness may range from low to moderate.0% therefore ranges from malty to evenly balanced. EUROPEAN SOUR ALE This category contains the traditional sour beer styles of Europe that are still produced. refreshing. examples may be larger than the Vital Statistics. with the remainder typically being Pilsner malt. Should not be Commercial Examples: Rubicon Winter Wheat Wine. Some commercial and alcohol complexity. it was Appearance: Very pale straw in color. Two syrupy and under-attenuated. A restrained citrusy-lemony or tart apple fruitiness (various strains) provides the sharp sourness. Any variety of hops The head may have creamy texture. IBUs: 30 – 60 FG: 1. caramel. Has been described by some as the most The wheat may present as uncooked bread dough in fresher purely refreshing beer in the world. alcohol aroma may winter seasonal. Moderate to Vital Statistics: OG: 1. due to its lively and elegant character. Aroma: A sharply sour character is dominant (moderate to Often served with the addition of a shot of sugar syrups (mit moderately-high). often with additional malt complexity first brewed at the Rubicon Brewing Company in 1988. may suggest sourdough History: A regional specialty of Berlin. velvety texture. Less emphasis on the hops than American Barleywine. which shouldn’t seem artificial. May be oak-aged. Very low frequently experiment with this style. Always effervescent. Chill may be used. many versions have very expressive fruity and swirled in a glass. and can reflect any variety. A light. combined with the acidity. Light Overall Impression: A richly textured. while others develop complexity through oak Flavor: Moderate to moderately-high wheaty malt flavor. often with a luscious. Can have up to a moderately fruity character schuss) flavored with raspberry (himbeer). and good retention. north- character is welcome. Berliner Weisse flavor. breweries now regularly produce the style. whether at the brewery or upon consumption. denoting a small beer of starting gravity in the range 7-8 °P. leading to a range of levels of diacetyl are acceptable but not required. No sensation carbonation level. but some American craft retention. and some may not be brewed every year. 23A. may be present. History: A relatively recent American craft beer style that was wheaty malt character. bready or grainy wheat 50% of the grist (as is tradition with all German wheat beers) flavor is generally noticeable. Most have low bitterness. Often a such as honey and caramel. Overall Impression: A very pale. hoppy notes. May optionally have a restrained funky Brettanomyces Napoleon's troops in 1809 as “the Champagne of the North” character. The emphasis is first on the bready. Hop bitterness is 44 BJCP Beer Style Guidelines – 2015 Edition . Hop flavor is character. juicy acidity. hops. No hop aroma. wheat-beer-family. Weizen yeast interpretations. Wheatwine Mouthfeel: Medium-full to full bodied and chewy. low to medium. Any Brettanomyces Comments: In Germany. balanced. Some complementary doughy. or honey malt notes are a wheat styles. Clarity ranges from smoked and there used to be Märzen-strength (14 °P) version. wheaty flavors with Comments: Dark malts should be used with restraint. strong-ale-family. Never fermentation with top-fermenting yeast and Lactobacillus vinegary. supportive oak Tags: very-high-strength. top-fermented. A complementary. Breweries noted. Low to medium off-white head. Some are sweetened or flavored. woodruff (often lemony or tart apple). Smuttynose Wheat Wine. Characteristic Ingredients: Typically brewed with a Appearance: Color ranges from gold to deep amber. A symbiotic sourness provides the balance rather than hops. white head with poor Increasingly rare in German. No hop fermentation and by extended cool aging. sourness. Style Comparison: More than simply a wheat-based High alcohol and viscosity may be visible in “legs” when beer is barleywine. Some oxidative or vinous flavors Brothers Bare Trees Weiss Wine.22D. dense. or Caraway schnapps (Kümmel) to counter the age and a light flowery character may develop. character (banana/clove) is inappropriate.120 moderately-high fruitiness. many (but not all) with a wheat component. Style with garnet or ruby highlights. amber-color. Flavor: Clean lactic sourness dominates and can be quite Characteristic Ingredients: Wheat malt content is typically strong. haze is allowable. Low to Has roots in American Wheat Beer rather than any German moderate bready. Very high carbonation.

adding to the smoothness and complexity. Medium low to medium although a somewhat sweet finish is not uncommon.032 It was once common in Belgium and England to blend old beer IBUs: 3 – 8 FG: 1. somewhat sour retention. toffee. it is producing a “sweet-and-sour” profile. Diacetyl is perceived only in very minor quantities. Low oxidation is appropriate as a portion of the boil may help add an attractive Burgundy hue. Restrained hop increase with age but should not grow to a noticeable bitterness. but dominated by the fruity. Aroma: Complex combination of fruity esters and rich malt black cherry or red currant flavors. and can have an acidic bite. Lactobacillus and Brettanomyces (and acetobacter) contribute to the 23B. reminiscent of black cherries. this type of blending is a fading art. products of the Rodenbach brewery. with a prickly acidity.6 – 6. product of the malt although an extended. The sourness should not more wine-like than any other beer style. The dry finish and tannin completes the mental Vital Statistics: OG: 1. Diacetyl is moderate amounts. Berliner Kindl Weisse. established in 1820 in Style Comparison: Compared to a lambic.057 image of a fine red wine. A low sour aroma may be present. Balance is (but never vinegar-like) and the fruity flavors more reminiscent malty. German brewing scientists believe that attenuation of up to 98%. A slight sourness often becomes more pronounced though the aged product is sometimes released as a in well-aged examples. complexity. Deceivingly light and crisp on the palate figs. plums or red currants. less-than-rolling Restrained hop bitterness. IBUs: 10 – 25 FG: 1. Average to good head retention. plums. The acidic and has a clean lactic sourness with restrained to below beer is aged for up to two years. The reddish color is a grow to a notable acetic/vinegary character. fruity.012 Aroma: Complex fruity-sour profile with supporting malt that SRM: 10 – 16 ABV: 4. if at all. Overall Impression: A sour. Appearance: Deep red.003 – 1. Spicy phenols can be present in low amounts for Tags: standard-strength. but with fruitiness and sourness present. high malt character of caramel. if at all. No hop flavor. as a complementary flavor. A mild vanilla and/or character. Sweet and tart finish BJCP Beer Style Guidelines – 2015 Edition 45 . sour. An acidic. White to very pale tan head. Ivory to light tan head malt side. A sherry-like have a soft toasty-rich quality. Flanders Red Ale fermentation and eventual flavor. Nodding Head Berliner Weisse. complexity. top-fermented.8% beer. Saccharomyces. connoisseur’s beer. oranges. and a small amount Tags: session-beer. Spicy phenols can be reminiscent of raisins. black cherries or present in low amounts for complexity. Low alpha acid traditional-style. Flavor: Malty with fruity complexity and typically some Mouthfeel: Medium bodied. Also lower in alcohol content.002 – 1. amber-color. fruity. is generally not as West Flanders but reflective of earlier brewing traditions. The Flanders red is more acetic quantities. Characteristic Ingredients: A base of Vienna and/or The Bruery Hottenroth Munich malts. as a and finish. 23C. which contain the resident bacteria necessary to sour the beer. Duchesse de Bourgogne. but History: An indigenous beer of West Flanders. of Special B are used with up to 20% maize. Average to good head Overall Impression: A malty.048 – 1. central-europe. impression. figs. black cherries or prunes. dates. Belgian-style brown ale. and often be present in low amounts for complexity. burgundy to reddish-brown in color. typified by the this character is never strong. Rodenbach There are often low to medium-low vanilla and/or chocolate Klassiek. top-fermenting. Medium low to medium high malt character of complementary to intense. Good quantities. if at all. western-europe. tannic bitterness is often present in low to acetic/vinegary character. if at all. toffee. Diacetyl is perceived only in very minor Aging will also darken the beer. dates. Vichtenaar Flemish Ale notes. like a well-aged red wine. pale-color. No hop sour. Rodenbach Grand Cru. often in huge oaken barrels sensory threshold funk. While blending of batches for consistency is now common Commercial Examples: Bayerischer Bahnhof Berliner Style among larger breweries. Generally as the sour character character may be present and generally denotes an aged increases. Prominent vinegary acetic character is complementary aroma. Balanced to the clarity. Hop flavor absent. Hop aroma absent. Style Comparison: Less malty-rich than an Oud Bruin. sour-ale-family. the malt character blends to more of a background example. Brettanomyces is essential to get the correct flavor profile. The sour aroma ranges from balanced to intense. treacle or Comments: Long aging and blending of young and well-aged chocolate. and Commercial Examples: Cuvée des Jacobins Rouge.006 with young to balance the sourness and acidity found in aged SRM: 2 – 3 ABV: 2. traditional-style. sour continental hops are commonly used (avoid high alpha or distinctive American hops). inappropriate. orange. point of complexity. wine-like color. Medium to medium-high fruitiness Low to medium astringency. Vital Statistics: OG: 1. Weisse. Decoction mashing with mash hopping is of a red wine than an Oud Bruin. Diacetyl is perceived only in very minor Appearance: Dark reddish-brown to brown in color. orange. red wine-like Belgian.028 – 1.non-existent. Known as the Burgundy of Belgium. plums. Low to medium carbonation. Spicy phenols can be present in low amounts for beer often occurs. Oud Bruin Good clarity. often style ale with interesting supportive malt flavors and fruit with more of a fruity-tart profile. and adds an aged red wine-like character perceived only in very minor quantities. Spicy phenols can flavors range from complementary to prominent. Medium to medium-high esters commonly chocolate character is often present. Malty caramel. light to medium cara-malts. Flavor: Intense fruitiness commonly includes plum. Sour flavor ranges from prunes. Can have an apparent traditional.5% often gives a wine-like impression. orange.8 – 3. as a complementary aroma. complexity. aged. caramel character. often commonly includes dark or dried fruit such as raisins. Fruitiness is high. wheat-beer-family. wood aroma. along with some sherry-like character. Prominent vinegary acetic character is inappropriate. balanced. as a complementary flavor. treacle or chocolate. and can modestly flavor (and vice versa).

hay. De Cam often cloudy. while older ones are generally clear. puckering quality without being History: An “old ale” tradition. around Brussels there are specialty cafes that often have Flavor: Young examples are often noticeably lactic-sour. Some citrus flavor (often grapefruit) is 46 BJCP Beer Style Guidelines – 2015 Edition . wild-fermented. Traditionally spontaneously bottles are sometimes used but there is no simple way of fermented in the Brussels area and served uncarbonated. often moderately funky dominant microbiota of Brussels and the surrounding wild Belgian wheat beer with sourness taking the place of hop countryside of the Senne River valley. which makes dryness a reasonable indicator of age. Lambic Lactobacillus in an attempt to recreate the effects of the Overall Impression: A fairly sour. Vital Statistics: OG: 1. Cantillon. They are generally served young Characteristic Ingredients: A base of Pils malt with (6 months) and on tap as cheap.0 – 6. europe. indigenous to East Flanders. Younger versions are batch vintage the brewer deems worthy to bottle. The barrels used are neutral with little oak character.001 – 1. which has roots back to the 1600s. An Comments: Long aging and blending of young and aged beer enteric. sharply astringent. White sometimes bottles their very old (5 years) lambic. Cultures taken from bitterness in the balance. Style Comparison: Generally has a more simple sourness Aroma: A decidedly sour aroma is often dominant in young and complexity than a gueuze. Oud Bruin finishing gravity. The aged hops IBUs: 20 – 25 FG: 1. more malt-oriented. sourness any harsh. more variable than a gueuze. While Flanders red beers are aged in true product of the “house character” of a brewery and will be oak. western- where they are reminiscent of apples or other light fruits. though these should be with age. Liefmans Liefmans Oud Bruin. No hop flavor. Riva Vondel. An enteric character is often hops). sour rhubarb. or honey. Lindemans. pale-color. but draught lambics from traditional brewers or blenders such as aging can bring this character more in balance with the malt. malty. wheat and barnyard characteristics. unblended aged. the straight lambic is often a commercial examples. Low alpha acid continental dimensionally sour since a complex Brett character often takes hops are typical (avoid high alpha or distinctive American upwards of a year to develop. and generally undetectable. Traditionally served examples. as a “provision beer” that would develop some sourness as it Comments: Straight lambics are single-batch. In and colored head generally has poor retention. smoky. and SRM: 15 – 22 ABV: 4. earthy. entered in the Classic-Style Fruit Beer category. but may become more subdued with age as it blends uncarbonated from pitchers. Commercial Examples: The only bottled version readily Appearance: Pale yellow to deep golden in color. sour character. the brown beers are warm aged in stainless steel. cigar-like. Clarity is hazy to good.040 – 1. Often includes maize.Mouthfeel: Medium to medium-full body. Since they are unblended. Water Since the wild yeast and bacteria will ferment ALL sugars. Liefmans Traditionally these beers are spontaneously fermented with Goudenband. sour-ale-family. Older versions are commonly fruity with aromas SRM: 3 – 7 ABV: 5. Low to moderate occasionally noticeable. so don’t expect a fresh or forward oak character – more neutral Tags: standard-strength. Tags: standard-strength. As a rule of thumb.054 favorable.012 are used more for preservative effects than bitterness. Vanderghinste Bellegems Bruin barrels. and horse blanket. Magnesium fermented. An enteric. Characteristic Ingredients: Unmalted wheat (30-40%). or cidery character is considered a fault by Belgian brewers. Home-brewed and craft-brewed versions are more europe. but bottled examples can pick up Riva). Typically has a dry finish. the knowing what organisms are still viable. easy-drinking beers without judicious amounts of dark cara malts and a tiny bit of black or any filling carbonation. Lactobacillus reacts poorly to elevated levels of alcohol. horsey. Traditional versions are virtually to typified by the products of the Liefman brewery (now owned by completely uncarbonated. traditional-style. History: Spontaneously fermented wild ales from the area in Style Comparison: A deeper malt character distinguishes and around Brussels (the Senne Valley) stem from a farmhouse these beers from Flanders red ales. in the water accentuates the sourness. Pediococcus and 23D.0 – 8. The malt and wheat carbonation. adding smoothness and complexity and balancing bitterness is low to none. so examples with a moderate aged character are considered Mouthfeel: Light to medium-light body. The Oud Bruin is less acetic brewing tradition several centuries old. while gueuze is bottled and very with aromas described as barnyard. Drie Fonteinen. top-fermented. the many mouth-filling flavors prevent the can be used as a base for fruit-flavored beers such as kriek beer from feeling like water. character are typically low with some bready-grainy notes. No astringency. A noticeable vinegary contribute to the fermentation and eventual flavor. The number of and maltier than a Flanders Red. Has a medium to high tart. they high in carbonates is typical of its home region and will buffer are typically bottled only when they have completely the acidity of darker malts and the lactic sourness. Younger versions tend to be one- roast malt. Brettanomyces. smoky or cigar-like character is undesirable. refreshing acidity makes for a very pleasant café drink. in young lambics and more complex in the older examples. and is desirable. sour typically made with pure cultures of yeast commonly including Saccharomyces. As in fruit lambics. traditional-style. wheat-beer-family. highly carbonated. These beers were typically more sour than current beers.0% makes actual bitterness levels difficult to estimate. western- is typical.074 Pilsner malt and aged hops (3 years) are used. Petrus Oud naturally occurring yeast and bacteria in predominately oaken Bruin. No hop aroma. Saccharomyces and Lactobacillus (and acetobacter) indicative of a lambic that is too young. Historically brewed moderate carbonation with age. goaty. Boon.010 unfavorable. A mild citrus-fruity aroma is considered Vital Statistics: OG: 1.040 – 1. In spite of the low superior to younger examples.008 – 1. Fruity flavors are simpler Timmermans and Girardin. age tends to available is Cantillon Grand Cru Bruocsella of whatever single darken the beer. and the fruity flavors are producers is constantly dwindling. Hop may occur. De Cam. This style was designed to lay down provides the balance.5% of apples or even honey. Commercial Examples: Ichtegem Oud Bruin. dark-color. lambic dries (cherries) or frambozen (raspberries). or cheesy aroma is IBUs: 0 – 10 FG: 1.

Cantillon Gueuze. Girardin Gueuze (Black Label). hay. white head that seems to last forever. The spontaneous fermentation character can viable. effervescent. pleasantly sour but valley. De Cam Gueuze. Hop bitterness is generally absent from the more recognizable fresh fruit aromas and flavors. dry. Appearance: The variety of fruit generally determines the Comments: Gueuze is traditionally produced by mixing one. Products marked oude or ville are considered The classic barnyard characteristics may be low to high. Tags: high-strength. wheat and barnyard characteristics. color. horsey. while gueuze is served moderately sour flavor. provide a very interesting complexity. As it ages. The fruit aroma finishing gravity. acidity provides the balance. pleasantly sour. No hop quality without being sharply astringent. but a very low hop bitterness may occasionally be perceived. “Young” typically made with pure cultures of yeast commonly including lambic contains fermentable sugars while old lambic has the Saccharomyces. aged. sour with the malt. In spite of the low are used more for preservative effects than bitterness. De considered favorable. An enteric. fruity. While some may be more dominantly sour. An enteric. No hop aroma. puckering smoky. to nearly still (must be specified). A noticeable vinegary or mousse-like head. An enteric. The color intensity may fade with age. goaty. The aged hops Mouthfeel: Light to medium-light body. The type of fruit can sometimes be hard to identify generally low and bready-grainy. Characteristic Ingredients: Unmalted wheat (30-40%). with a wide range of wild barnyard. smoky or cigar-like product. Home-brewed and craft-brewed versions are more gueuze by mixing one.060 horse blanket. wild balance is the key and denotes a better gueuze. smoky or cigar.0 – 8. sometimes a shade of fruit. lambic. and Vital Statistics: OG: 1. An enteric. good gueuze is not the most pungent. and three-year old lambic. Cultures taken from bottles are sometimes used but balanced wild Belgian wheat beer that is highly carbonated and there is no simple way of knowing what organisms are still very refreshing. Flavor: The specified fruit should be evident.0% fruity with aromas of citrus fruits (often grapefruit). although some fruit will not drop bright. rhubarb. hay. Carbonation can vary from sparkling barrels. leather. higher sweetness levels are not producers are untraditionally sweetening their products (post. as fermented and aged fruit characteristics can seem different like character is undesirable. horse blanket. Crisp. horsey. and tart low to moderately sour character blends with aromas described finish. The malt is character. Hop bitterness is generally absent. A varied fruit wheat ale fermented by a variety of Belgian microbiota. or honey. Hanssens Oude Appearance: Golden color. earthy. young. as barnyard. and a soft. but possesses a full and but must be specified.040 – 1. and horse blanket (and Mouthfeel: Light to medium-light body. beer from feeling like water. western- Flavor: A moderately sour character is classically in balance europe. traditional but can be included for personal preference fermentation) to make them more palatable to a wider (sweetness level must be specified). Mort Subite rocky. cigar-like. Aroma: The specified fruit should be the dominant aroma.23E. Highly carbonated. Gueuze. A thick rocky. tantalizing bouquet. puckering Traditionally these beers are spontaneously fermented with quality without being sharply astringent. The The finish is commonly dry and tart. light warming character. Low to Lambic is served uncarbonated. Some versions have a naturally occurring yeast and bacteria in predominately oaken light warming character. Fruit Lambic not traditional. beer from tasting like water. No hop flavor. Boon Oude other light fruits. or cheesy aroma is unfavorable. character is undesirable. and flavor is common. and finishing gravity. Clarity is often fermentable sugars while old lambic has the characteristic good. Some versions have a aroma. but a low. complementary sweetness may be present but higher levels are 23F. but it tends to have more of a well-developed wild character. A mild vanilla and/or oak audience. Gueuze in an attempt to recreate the effects of the dominant microbiota of Brussels and the surrounding countryside of the Senne River Overall Impression: A complex. Oud Beersel Oude Gueuze Always effervescent. The barrels used are old and have little oak character. apples or Commercial Examples: Boon Oude Gueuze. although lighter-colored fruit may have little effect on two. goaty. so don’t expect a fresh or forward oak character – more neutral Comments: Fruit-based lambics are often produced like is typical. Brettanomyces. IBUs: 0 – 10 FG: 1. These guidelines describe the traditional dry flavor is occasionally noticeable. pale-color. and three-year old lambic. with excellent clarity and a thick. A mild showcasing the fruit contributions blended with the wild vanilla and/or oak flavor is occasionally noticeable. Overall Impression: A complex. Aroma: A moderately sour aroma blends with aromas described as barnyard. a sharp aroma. The sourness isn’t necessarily higher. While some may be more dominantly sour. “wild” taste of the Senne River valley. brewing and blending tradition several centuries old. No hop flavor. the History: Spontaneously fermented wild ales from the area in lambic taste will become dominant at the expense of the fruit and around Brussels (the Senne Valley) stem from a farmhouse character—thus fruit lambics are not intended for long aging. Commonly SRM: 3 – 7 ABV: 5. smoky. Pediococcus and Lactobacillus BJCP Beer Style Guidelines – 2015 Edition 47 . mousse-like. or cheesy Cam/Drei Fonteinen Millennium Gueuze. the beer will present its full fruity taste. In spite of the low thus should be recognizable as a lambic). earthy. often with an acidic bite in the finish. Gueuze. wheat-beer-family. A lasting (carbonation-dependent). (Unfiltered) Gueuze. A low. velvety flavor. When most traditional. is generally long- cidery character is considered a fault by Belgian brewers. Pilsner malt and aged hops (3 years) are used. Carbonation is typically high. traditional-style. cigar-like.000 – 1. complementary number of producers is constantly dwindling and some sweetness may be present. and can have a honey-like character. Has a low to high tart. Drie Fonteinen Oud aroma is unfavorable. or leather characteristics Style Comparison: More complex and carbonated than a intermingling with citrusy-fruity flavors and acidity. “Young” lambic contains the color. the many mouth-filling flavors prevent the makes actual bitterness levels difficult to estimate. A sourness provides most of the balance. two. the many mouth-filling flavors prevent the commonly blends well with the other aromas. A very mild oak aroma is Gueuze Mariage Parfait. Lindemans Gueuze Cuvée René.006 balance is the key and denotes a better gueuze. Has a low to high tart. wild-fermented.

brewing and blending tradition several centuries old. framboise (raspberries) and in an attempt to recreate the effects of the dominant microbiota druivenlambik (muscat grapes). Girardin Kriek. Traditional Foune. or the actual addition of lactic acid. or not good examples of the style. gueuze. light acidity. traditional-style. celery-like. Moderate perfumy coriander. orange-citrusy fruitiness. floral and sweet aromas and should not be overly tends to be fragile and does not age well.000 – 1. and doesn’t interfere with refreshing cinnamon. Cantillon products use 10-30% fruit (25%. IBUs are approximate since of Brussels and the surrounding countryside of the Senne River aged hops are used. Witbier Mouthfeel: Medium-light to medium body. Optionally has a very light lactic-tasting and 50% pale barley malt (usually Pils malt) constitute the sourness. Fruits traditionally Lou Pepe Framboise. spicy flavors is very characteristic. or peppery note in the and heavy. Other spices (e. The beer with fruity.040 – 1. wider audience. The most traditional styles of fruit Saccharomyces. More recent examples include peaches. Spices should blend in might give an inappropriate ham or celery character. Aroma: Moderate malty sweetness (often with light notes of Refreshing. bitterness in finish. Belgians use hops for anti-bacterial valley. finish. apricots or Fonteinen Kriek. but should never and lactic sourness varies. with sugar or sweet fruit to make them more palatable to a medium. Fruit is so don’t expect a fresh or forward oak character – more neutral commonly added halfway through aging and the yeast and is typical. BELGIAN ALE This category contains the maltier to balanced. A spicy-earthy hop flavor is low to none. pale-color. The the wild lambic character must be evident. nor does it persist into the finish. The brewer must declare a carbonation level (low.0% Pilsner malt and aged hops (3 years) are used. often having a smoothness and light creaminess from unmalted wheat and the Overall Impression: A refreshing. fruit barrels. 48 BJCP Beer Style Guidelines – 2015 Edition . is low to medium-low. often a bit tart. very limited lactic fermentation. tasty. Cantillon Kriek. if cherry).. grainy. 24A. strong. Spices of freshly-ground coriander and Curaçao or sometimes not overpowering. Lamvinus. never gets in the way of the spices.g. so younger. raspberries or Muscat St. The aged hops Commercial Examples: Boon Framboise Marriage Parfait. somewhat fruity summer seasonal beer. Ale yeast prone to the production of Bitterness from orange pith should not be present.060 variety of beers available in local cafes. are used more for preservative effects than bitterness. Hop bitterness characteristic. A low Comments: The presence. Cantillon used include tart cherries (with pits). white. No harshness or astringency from orange often with a bit of tartness. Herbal-spicy flavors. Moderate zesty. are common should be subtle and balanced. cumin. number of producers is constantly dwindling and some are Entry Instructions: The type of fruit used must be untraditionally sweetening their products (post-fermentation) specified. background. Oud merlot grapes. has grown steadily in popularity over time. Fruit was traditionally added to lambic or high). Head retention should be quite good. finishes dry and strength wheat-based ale. western- Traditionally these beers are spontaneously fermented with naturally occurring yeast and bacteria in predominately oaken europe.010 Characteristic Ingredients: Unmalted wheat (30-40%). Overly spiced and/or sour beers are overpower the other characteristics. sour. Home-brewed and craft-brewed versions are more bacteria will ferment all sugars from the fruit. up to 5-10% raw oats may be used. high) and a sweetness level (low/none. are much less prominent. Cultures taken from bottles are sometimes used but properties more than bittering in lambics. more highly flavored Belgian and French ales. The barrels used are old and have little oak character. wild-fermented. Cantillon Fou’ makes actual bitterness levels difficult to estimate. moderate- occasional oats. from carbonation. and sweet orange peel complement the sweet aroma and are quite if noticeable. to increase the Vital Statistics: OG: 1. both with modern Flavor: Pleasant malty-sweet grain flavor (often with a honey craft brewers and mass-market producers who see it as a and/or vanilla character) and a zesty. often tart. often pith. and around Brussels (the Senne Valley) stem from a farmhouse Style Comparison: A lambic with fruit. Cantillon Lou Pepe Kriek. Pediococcus and Lactobacillus lambics include kriek (cherries). IBUs: 0 – 10 FG: 1. beer will be very cloudy from starch haze and/or yeast.characteristic “wild” taste of the Senne River valley. Vegetal. Cantillon Rose de Gambrinus. is done. Boon Oude Kriek. Coriander of certain origins ham-like aromas are inappropriate. Tags: standard-strength. spicy. Fruit may also be typically made with pure cultures of yeast commonly including added to unblended lambic. Most examples Appearance: Very pale straw to very light gold in color. Grains of Paradise) may be used for complexity but flavors of fruit and spice. spicy wheat aromatics. wheat-beer-family. and moussy head. In some versions. Vegetal. mild. Drie grapes. SRM: 3 – 7 (varies w/ fruit) ABV: 5. In some instances a celery-like. whitish-yellow appearance. ham-like. chamomile. Mort Subite Kriek purpose is not to sweeten the beer but to add a new dimension. Dense. fresher. which may include coriander grist. Effervescent character from high carbonation. and other spices. Brettanomyces. and Boon Kriek Mariage Parfait.0 – 7. either by the blender or publican. Refreshingly crisp with a dry. it was later revived by Pierre Celis at Hoegaarden. Tart or acidic fruit is traditionally used as its Beersel Kriek. nor should it be thick with a complex herbal. The seem to be approximately 5% ABV. Can have a low Characteristic Ingredients: About 50% unmalted wheat bready wheat flavor. character and degree of spicing spicy-herbal hop aroma is optional. which History: A 400-year-old Belgian beer style that died out in the gives it a milky. or soapy flavors are inappropriate. medium. not just a fruit beer. citrusy-orangey fruitiness. and lack of honey and/or vanilla) with light. 1950s. Cantillon Vigneronne. Hanssens Oude Kriek. Despite body and creaminess. 24. elegant. there is no simple way of knowing what organisms are still History: Spontaneously fermented wild ales from the area in viable. Should not be overly dry and thin. properly handled examples are most desirable. De Cam Oude Kriek.

Style Comparison: Low bitterness level with a balance phenols are often used but fermentation temperatures should similar to a Weissbier. carbonation. which can be a combination of Low to moderate esters. traditional-style. Smooth palate. easy-drinking. Clarity is very good.012 character and a more varied malt profile. toffee-like or light caramel-sweet character. coming from additions rather than the yeast. so color can range from golden-blonde to reddish- Appearance: Amber to copper in color. western. balance is the smooth and never hot. bronze to chestnut brown. or herbal). Paler versions will still be malty but or honey. Sugar is not oxidation in imports often increases fruitiness. pale-ale-family. Blanche de Vital Statistics: OG: 1. flavor (which can also come from the yeast).052 (Strong Bitter category). biscuity. with no single component being high in intensity. Moderate alcohol warming. or caramelly components. but may not seem as high due to the Aroma: Prominent malty sweetness. background level peppery.5% than many other Belgian beers. The malt flavor lasts overall. mid-1700s. Belgian beers.008 – 1. Fairly well balanced should be malty in the palate and finish. Palm Speciale Tags: standard-strength. peppery. biscuity. Darker versions will have more of an balanced finish.5% Tags: standard-strength. the blond (blonde). is generally moderate. amber and lower in balance than the malt and fruitiness. they are Belgian “session beers” for ease of drinking. or herbal). wheat-beer-family. peppery. herbal. commonly used as high gravity is not desired. moderately malty flavor color).010 – 1. pale-color. Moderate to moderately high fruitiness. lagered artisanal beer with a range of malt flavors appropriate honey-like. Malt sometimes orange. Clarity is brilliant to fair. often with a complex. malt character tends to be a bit biscuity with light toasty. and the amber History: Produced by breweries with roots as far back as the (ambrée). Ommegang Witte. malt (character appropriate for the color) with some dryness Comments: Most commonly found in the Flemish provinces and light alcohol. nutty. The darker versions will have more malt character. smooth. 24B. Commercial Examples: Allagash White. A related style is Bière de Mars. spice Dobble. The bitterness level smooth character. Aroma: Moderate malt aroma. top-fermented. copper-colored Belgian ale that is somewhat less 24C. Wittekerke SRM: 8 – 14 ABV: 4. Bière de Garde aggressive in flavor profile than many other Belgian beers. although paler bitterness and drying character coming on late. white head often fades more quickly than other haze is not unexpected in this type of often unfiltered beer. the fruit character is for the color. Little to no hop aroma (may be a bit toasty. spicy alcohol note as it warms. caramel flavors. versions can have slightly higher levels of herbal or spicy hop Mouthfeel: Medium to medium-light body. Well-formed head. these are all signs of hops. well- Alcohol level is restrained. Smooth. Bernardus Witbier. Relatively light (medium-low flavors and complexity tend to increase with beer color. Moderate to high cousins. Yeasts prone to moderate production of BJCP Beer Style Guidelines – 2015 Edition 49 . Styrian Goldings. Some fuller- contributes the bulk of the grist with (cara) Vienna and Munich bodied examples exist. Low to to low) spicy. balanced Overall Impression: A moderately malty. Yeast character generally more subtle than many Belgian Comments: Three main variations are included in the style: beers. malt-accentuated. Less yeast character SRM: 2 – 4 ABV: 4. the brown (brune). Celis White. not characteristic elements of the style. deeper aromatics and may have a bit more orange. Aftertaste of be low if present. but with spice and citrus character be kept moderate to limit this character. The hop character is Appearance: Three main variations exist (blond.or pear-like. key. with some of the fruitiness being hop-driven.014 St. typically with a slightly different yeast IBUs: 8 – 20 FG: 1. never cloying.or pear-like character. The Overall Impression: A fairly strong. average persistence. spicy phenols. or nutty. There is a dry to tilted toward the malt. possibly with a touch of light caramel spicy. Age and malts adding color. rocky. Belgian Pale Ale western-europe. of Antwerp and Brabant. Attenuation rates are in the 80-85% range. Saazer-type and adds corked and musty notes.8 – 5. which is medium-dry to dry. Compared to their higher alcohol Category S a smooth. and/or honey notes. but all aftertaste of those with a drier finish. Style Comparison: Fairly similar to pale ales from England Vital Statistics: OG: 1. which is including hops and yeast strains. biscuity. and is optionally enhanced by bitterness provides some support. malt into the finish. creamy-silky character. but these are somewhat rare. Low and fruitiness are more forward initially with a supportive to no hop flavor (spicy. focused beers). or floral) optionally blended with have a light. De Ryck Special. East Kent Goldings or Fuggles are mishandling.054 Bruxelles. herbal. light to moderate intensity toasty-bready-rich malt character. with clean flavors and a noticeable and complementary to the malt. flavorful malt profile. although Creamy. the most well-known examples were perfected after while the paler versions can have more hops (but still are malt- the Second World War with some influence from Britain. body and complexity. brewed in March (Mars) for present use and will not age as Characteristic Ingredients: Pilsner or pale ale malt well. commonly used.044 – 1. All are malty yet dry. but should be very Nothing should be too pronounced or dominant. Considered “everyday” beers Mouthfeel: Medium to medium-light (lean) body. even if made with ale yeast. somewhat fruity. light caramel Flavor: Medium to high malt flavor often with a toasty-rich. or floral hop character. Hoegaarden Wit. Palm europe. Generally quite clean. but the balance is always low to very low amounts of peppery phenols. amber-color.5 – 5. Commercial Examples: De Koninck. IBUs: 20 – 30 FG: 1. brown). Moderate to moderately high fruitiness with an will lack richer. The hop bitterness moderate esters and alcohol flavors. Medium to medium-high carbonation. although stronger versions may character (spicy.048 – 1. though. with hops becoming more pronounced in the initial malty-sweet impression than paler versions. with a variable profile of toasty. traditional-style. Medium-low hop is medium-high to medium-low. generally white to off-white (varies by beer Flavor: Has an initial soft. and any warming character should lagered character. often with (Category I). Low to moderate strength hop hops. top-fermented.

traditional-style. Leffe Blond. Less common Mouthfeel: Medium-high to high carbonation. traditional-style. although a Aroma: Light earthy or spicy hop nose. If spices are present. perfumy or honey-like Vital Statistics: OG: 1.062 – 1. flavor and balance that matches the color. Aroma: Quite aromatic.5% usually include pale. caramelly. authentic products. along with a lightly bit sweeter and not as bitter. Subtle yet complex. any- herbal or spicy continental hops. creamy.080 oxidation in commercial versions. La Trappe Blond. Appearance: Light to deep gold color.5 – 7% ABV spicy. moderately-bitter. and hoppy Comments: Often has an almost lager-like character. western-europe. moderate-strength earthy. The hops are low to moderate and are often Blonde. can be spicy or highly-attenuated. Belgian yeast strains that produce complex noticeable malt. but SRM: 6 – 19 ABV: 6. has a subtle fruity-spicy Belgian yeast complexity. Saison alcohol becoming evident in the aftertaste. which characteristics evident.008 – 1.0 – 8. Darker Commercial Examples: Ch’Ti (brown and blond). Spicy notes are typically Blond but those are not representative of this style. Can be somewhat character. refreshing. STRONG BELGIAN ALE This category contains the pale. La Choulette (all 3 versions). Light to products. It is now brewed year-round. Many Trappist or artisanal Belgian beers are called spicy alcohol note (low intensity). Sugar may be used to add flavor and aid in (brown). peppery rather than clove-like. fruity esters (commonly orange-like or IBUs: 15 – 30 FG: 1. sometimes perfumy or orange/lemon-like). spicy. malt character is typically slightly grainy in character and low Characteristic Ingredients: Belgian Pils malt. Medium body. slightly malty-sweet flavor. or fruity. often more driven by yeast character than malt flavors. amber-ale-family. Generally very clear. Very soft yeast character (esters and alcohols.060 – 1. light to moderate grainy-sweet malt flavor initially. Val-Dieu Blond Large. Entry Instructions: Entrant must specify blond. is fruity. Goldings. with fruity. Belgians use the term Blond. with darker versions taking characteristics alcohol. 25A. floral. Vienna and Munich types. but smooth. Style Comparison: Similar strength as a Dubbel. balanced to bitter beers. becoming more popular as it is heavily spice additions are allowable. The esters can be fairly high (moderate gives it a cleaner profile in comparison to many other Belgian to high). dense.075 alcohol.5% character.016 as “musty” or “cellar-like.0 – 7. which are Belgian ale with a very dry finish. should Overall Impression: A moderate-strength golden ale that be a background character only. or Characteristic Ingredients: The “cellar” character brown bière de garde. similar character as a Belgian Strong Golden Ale or Tripel. pale-color. followed by long cold conditioning. top-fermented. etc. as complements the expressive yeast character that like sweetness on palate. complexity. but finishes medium-dry to dry with some smooth 25B. Russian River the dry finish. Styrian associated with grains of that color (toasty. western- retention with Belgian lace. Commercial Examples: Affligem Blond. amber. Jenlain versions will have richer malt complexity and sweetness from (amber and blond). with generally higher alcohol (although a range exists within styles). Light hop flavor. brewed in early spring and kept in cold cellars for consumption malt-focused. Shows a subtle yeast character that may include spicy phenolics. sugar. richer. spicy. Darker and stronger versions will have more malts. biscuity. and is incorrectly identified IBUs: 18 – 28 FG: 1. Typically highly carbonated. well-attenuated. the judge should commonly described in literature is more of a feature of attempt to judge based on initial observation. Lager or ale yeast fermented at cool ale Perdition temperatures. can give variations include both lower-alcohol and higher-alcohol mouth-filling bubbly sensation. Floral. Good head Tags: high-strength. alcohol bitterness to balance. Grimbergen Blond. a pale. aromatic in intensity. fermentation. Amand crystal-type malts. Most commercial examples are in the 6. The marketed and widely distributed. and are often reminiscent of citrus fruits such as styles. Some lightly caramelized sugar or honey. or yeasty. Spices are not chocolate. Saazer-type. bitter character of a Saison.” Base malts vary by beer color.” A traditional artisanal ale from Northern France main difference is that the Bière de Garde is rounder. and dry finish. range. Saint Sylvestre 3 Monts (blond). The somewhat moldy character comes from the corks and/or Vital Statistics: OG: 1. lagered. grainy-sweet malt character. expecting a malt mishandled commercial exports than fresh. complementary herb or European Pils drinkers.). If no color is specified. amber-color. pale-color. earthy. Stronger versions can have a soft. balanced Flavor: Smooth. as well as darker versions with additional malt moderate alcohol warmth. and creamy white to off-white head. and can be up to moderately- History: Relatively recent development to further appeal to strong (typically yeast-derived). Subtle. and not overly phenolic. but should not dominate.History: Name literally means “beer which has been kept or Style Comparison: Related to the Belgian Saison style. while the French spell it oranges or lemons. Belgian Blond Ale by-products may give an impression of spicing (often reminiscent of oranges or lemons). the lagered. europe.008 – 1. and lacks the spicy.018 lemony). malty 25. In versions where sourness is present instead traditionally used. Light spicy and using non-barley cereal grains and optional spices for phenolics optional. or East Kent Goldings hops. St. in warmer weather. phenolics and perfumy esters. Medium hop and Overall Impression: Most commonly. Light sweetness that may have a slightly sugar-like SRM: 4 – 7 ABV: 6. although the ingredients and fermentation 50 BJCP Beer Style Guidelines – 2015 Edition . Tags: high-strength.

fruity-spicy characteristics. similar to a Belgian tripel. or spelt. Higher-strength and different-colored products appeared after WWII. often with complexity and dry out the beer. they may not be perceived to be as dry as standard. 7. and body simply due neutral. Clarity is allowed if they provide a complementary character. to their higher gravity. earthy in character. but spices are in characteristic Belgian lace on the glass as it fades. Bitterness is typically medium to high from a to not debilitate field workers. but tavern-strength products combination of hop bitterness and yeast-produced phenolics. dense. In versions with sourness.5% (super) The hop bitterness can be restrained. any Tags: standard-strength. Pale versions are likely to be low to moderate yet distinctive perfumy. spicy and alcohol flavors supported are simply part of a larger grouping of artisanal ales. malts (toasty. some of the sour character can be detected (low Dupont. top-fermented. from none in table version to light in standard 7 Farmhouse Ale versions. it is Appearance: Pale versions are often a distinctive pale orange now brewed mostly in larger breweries yet retains the image of but may be pale golden to amber in color (gold to amber-gold is its humble origins. western- warming character should be fairly low. The balance can change somewhat with strength and are reminiscent of lighter fruits such as pears.0% (table) moderation and not detract from the yeast character. Herbs and spices IBUs: 20 – 35 FG: 1. typical). chocolate. Styrian or East Kent Golding hops are commonly should not be strong flavors at the same time).of bitterness. rye. The Saison yeast head resulting in characteristic Belgian lace on the glass as it character is a must. spicy. There is no correlation between strength and spiciness and low to moderate alcohol and hop aromas. but should always meld well with the yeast and to the style. Mouthfeel: Light to medium body. rocky. and are low-to-moderate active farming season. Often called Farmhouse ales in the US. The yielding a more balanced presentations. bready. peppery phenols. Good clarity. was first produced in the 1920s. although maltier and richer versions will fades. strong Comments: Variations exist in strength and color. Darker versions may run from copper to dark Characteristic Ingredients: Not typically spiced. darker malts. while darker often present. Effervescent. but they all Belgian-style ale that is highly attenuated and features fruity have similar characteristics and balance. hops and grain providing the character. and the Saisons with Brett should be entered in the American Wild Ale spices are typically peppery. The 15 – 22 (dark) 5. although it can seem Commercial Examples: Ellezelloise Saison. Allow for a range of balance in the category. for consumption during the present. oranges or color variations. and bitter Belgian blond ale with a stronger yeast character. tend to mask this character more. but the family resemblance to the original apples. refreshing.0 – 7. Brettanomyces is not typical for this style. Moderate to moderately low spicy.065 (standard) general. in particularly the and hoppy notes in preference to phenolics. No hot alcohol or solventy aromas. complex. a low to moderate tart character can add a refreshing 25C. a Saison should never finish sweet. like a more highly-attenuated. with the brown. Saison. oats. rocky white to ivory head resulting yeast.5 – 5. but overwhelming these flavors. pale-color. contains other grains such as wheat. bitter with an effervescent quality.) that support the Entry Instructions: The entrant must specify the strength fruity-spicy character of the beer (roasted flavors are not (table. as well as a light alcohol impression. Stronger versions malt character is light and slightly grainy-sweet to nearly often will have more malt flavor. etc. but not be puckering (optional). also existed. At hoppy character. The fruity hop character. Alcohols are soft. oranges or apples. Esters are reminiscent of pears. Fantôme accentuated due to the high attenuation levels.008 (standard) are completely optional. which gives a characteristic dry finish essential uniqueness. but this term is not common in Europe where they Flavor: Marriage of fruity. Stronger versions will have more malt flavor in Vital Statistics: OG: 1. but if present should be used in SRM: 5 – 14 (pale) ABV: 3. this is often driven by the yeast Style Comparison: At standard strengths and pale color (the selection. Alcohols are soft and spicy. effervescent.0% (standard) finish is very dry and the aftertaste is typically bitter and spicy. traditional-style. A artisanal ale should be evident. although sourness can be present in place of bitterness (both Saazer-type. Belgian Golden Strong Ale bite.048 – 1. Saison BJCP Beer Style Guidelines – 2015 Edition 51 . Long-lasting. Saison Regal. However. and generally spicy or most common variety). poor to good. most common). Saison Dupont Vieille Provision. The best known modern saison. There is enough prickly acidity on the tongue to balance the very dry finish. long-lasting. attenuated. artisanal ale made with local farm-produced ingredients. Bitterness is typically moderate to high. A low to moderate spicy hop character is often French-speaking part of Belgium. Effervescent. Originally a lower-alcohol product so as in intensity. character is frequently citrusy (orange or lemon). Appearance: Yellow to medium gold in color.002 – 1. A wide range of herbs or spices can add complexity and extremely high. with a range of flavors derived from darker a spicier yeast character. Darker versions will have more often with more of a grainy. with any bitterness or sourness not super strength and pale color. Boulevard Tank with strength. super) and the color (pale. Massive. spicy. but the grist frequently unfiltered beer. hoppy. dry character with high Aroma: Complex with significant fruity esters.0 – 9. Attenuation is used. Esters color. by a soft malt character. Darker versions will typically some grainy flavors. dark). Although they tend to be very well. The balance is towards the fruity. often beady. Very high carbonation europe. white strength saisons due to their strength. biscuity. standard. use richer. Hop flavor is low to moderate. though haze is not unexpected in this type of Continental base malts are typical. Alcohol sensation varies Saison de Pipaix. highly-attenuated. Saison Voisin. floral hop character is more bitter and have more hop character. Originally a rustic. Lefebvre Saison 1900. richness. moderate carbonation. the in character. moderate in intensity. Flavor: Medium-low to medium-high fruity and spicy flavors. but not typically roasted types. to moderate). Low to moderately low phenols are peppery History: A provision ale originally brewed in Wallonia. perfumy and low-to- versions tend to have more malt character and sweetness. Overall Impression: A pale. rustic quality and sometimes with malt character. Adjuncts such as sugar and honey can also serve to add supported by a low to medium soft malt character. to moderate in super versions.

showing a fruity-spicy character along with medium- smaller. peppery. 52 BJCP Beer Style Guidelines – 2015 Edition . Traditionally bottle. Bubblegum inappropriate. More like a much character. sometimes also dried cherries). would suggest. with an reflecting current tastes. and a dry. Spicing is not traditional. Has less sweetness. Saazer-type hops or Styrian Goldings are europe. lighter-bodied and even crisper and drier. Smooth but noticeable alcohol warmth. Belgian Trappist yeast. High carbonation helps to bring out the many flavors and to Vital Statistics: OG: 1. traditional-style. showing a fruity-spicy Trappist Style Comparison: Like a top-fermented Belgian/Trappist yeast character. Alcohol. Light to Fairly soft water. Highly attenuated. Aroma: Complex. western- sugary adjuncts. grapefruit). or infrequently brewed. should medium body. pome fruit (apple. light herbal/citrusy spice additions. IBUs: 22 – 35 FG: 1.095 increase the perception of a dry finish. and Aroma: Medium-low to medium-high Trappist yeast is more hop-centered than a Belgian Pale Ale. attenuated. and dry.005 – 1. Westmalle Extra. and well- grainy-sweet malt palate. Bitterness rises towards the crisp. Moderate fruity esters (usually including raisins and Mouthfeel: Medium-light to medium body. with an aftertaste of light malt. supportive interpretation of a German Pils – pale.010 fruit. Initial malty-sweet impression. peppery. more highly hopped tripel than a smaller Belgian low to medium spicy or floral hops. but showing prototypical Belgian yeast character. yeast-driven phenolics found in SRM: 3 – 5 ABV: 4. common (may include light clove and spice. effervescent. if present. we can use it to describe the type or styles of beer produced by those breweries and those who make beers of a similar style. 26A. bitter. No hot Style Comparison: Strongly resembles a Tripel. Moderate spicy or floral hop flavor. The best examples are complex and delicate. hoppy. hoppy. Tends to use potent alcoholic strength and as a tribute to the original yeast that favor ester development (particularly pome fruit) example (Duvel).5 – 10. occasionally enhanced by Blond Ale. complex Trappist ale with rich malty flavors. Esters strong. Esters sometimes Medium-high to high carbonation. SRM: 3 – 6 ABV: 7. and long-lasting creamy off-white head. TRAPPIST ALE Trappist is a protected legal appellation. caramel and/or toast (but never roasted or burnt yeast character. Russian River Damnation Characteristic Ingredients: Pilsner malt with substantial Tags: very-high-strength. billowy white Tags: standard-strength. dense. can be citrus (orange. typically absent. western- head with characteristic lacing. the bitter.5% History: Originally developed by the Moortgat brewery after Commercial Examples: Brigand. St. pale-color. Delirium Tremens. Smooth. and a soft. aromas). Fruit expression can vary widely (citrus. or clove phenolics. pome IBUs: 25 – 45 FG: 1. but replaced older lower-gravity products. 26B. Judas. pale-color. highly attenuated and well carbonated Trappist ale. malt is most prominent in the balance with esters and a touch History: While Trappist breweries have a tradition of brewing of alcohol in support. peach). possibly with hints dry finish. often aided by slightly warmer fermentation temperatures. plums. Generally Extra 4. blending together for a harmonious a lower-strength beer as a monk’s daily ration. top-fermenting. although lighter than the substantial gravity be a background character only. even paler. but may be alcohol or solventy character. pale presentation. rose-like Comments: Often not labeled or available outside the and/or perfumy notes). 1999. moderate hops and of chocolate.0% the best examples. Trappist Single Characteristic Ingredients: Pilsner malt. beer this style describes is a relatively modern invention Appearance: Dark amber to copper in color.004 – 1. or stone fruit (apricot. moderately cracker impression. which may have a light honey or Vital Statistics: OG: 1. europe. Dulle WWI as a response to the growing popularity of Pilsner beers. less character malt. stone fruit). bitter. Might also be called low. over spiciness in the balance. Teve. craft-style.054 sugar quality. a malty presentation that still finishes fairly dry.Substantial carbonation and bitterness leads to a dry finish produce fruity esters. Commercial Examples: Achel 5° Blond. can be somewhat prickly. if present. hoppy Flavor: Fruity. a spicy-floral hop profile. Light to moderate spicy. Spicy qualities can be moderate to very monastery. and light alcohol blended together in pear). Westvleteren first brewed theirs in attractive reddish depth of color. dark or dried fruit esters. lemon. the drier Comments: References to the devil are included in the names finish and lighter body also serves to make the assertive of many commercial examples of this style. Generally clear. is soft and never hot or solventy.8 – 6. referring to their hopping and yeast character more prominent. generally to no spicy. The malt may have a light honeyed biscuit or Overall Impression: A deep reddish-copper.016 conditioned (or refermented in the bottle). However. rich-sweet malty aroma. and cannot be used commercially except by genuine Trappist monasteries that brew their own beer. higher attenuation.070 – 1. Mouthfeel: Very highly carbonated. Saazer-type hops. Lucifer. The 85% or higher. Belgian Dubbel hoppy finish. with a moderate-sized. or floral hop aroma. bitter commonly used. and interesting (and often aggressive) yeast character. Westvleteren Blond good clarity.044 – 1. Trappist type beers are all characterized by very high attenuation. high carbonation through bottle conditioning. Bernardus Appearance: Pale yellow to medium gold color. Spicy phenols and higher alcohols are Should not have noticeable alcohol warmth. Large. Belgian yeast strains are used – those that 26. Overall Impression: A pale. Duvel. Light spicy. spicy phenolics and higher alcohols – with a low to moderately bitter aftertaste. Piraat. top-fermented. persistent. Low monk’s beer or Brother’s beer. bitter. include banana or apple. malty. herbal. Low to medium-low grainy-sweet malt backdrop. with a grainy-sweet soft malt palate.

and spicy elements. typically with Goldings hops commonly used.6% Vital Statistics: OG: 1. although restrained use is allowable (background commonly used.5 – 7% The alcohol content is deceptive. should not have crystal malt-type sweetness. SRM: 4. Westmalle Dubbel Commercial Examples: Affligem Tripel. but may sometimes have a slight banana character. and low yet distinctive spicy. Chimay Cinq Tags: high-strength. spiciness. La Rulles Tripel. white head resulting Appearance: Deep amber to deep coppery-brown in color in characteristic Belgian lace on the glass as it fades. light vanilla is possible. Less strong and intense as a Belgian Dark Style Comparison: May resemble a Belgian Golden Strong Strong Ale. bitter Overall Impression: A pale. and if used. High was revived in the mid-1800s after the Napoleonic era. Highly carbonated. fig or prune notes. and are low to moderate in intensity. top-fermented. Belgian Tripel Tags: high-strength. Chimay Première. Good clarity. with a soft. Comments: Most commercial examples are in the 6. Cents. occasionally colored head. and has little to no obvious ABV range. No spices are traditionally pale sugar adjuncts.008 – 1. A low moderately dry. Similar in Spice additions are generally not traditional. than the substantial gravity would suggest.018 rounded malt flavor but should never be sweet. ester. Balance is to high from a combination of hop bitterness and yeast- always toward the malt. esters. Watou Tripel. fruity and alcohol flavors supported golden). pale-color. light tan- by a soft. Long-lasting. although lighter warmth. malty Unibroue La Fin Du Monde. dense. (dark in this context implies more deeply colored than Flavor: Marriage of spicy. Val-Dieu Triple. dry. rounded grainy-sweet malt impression. and low in intensity. but with a richer malt should be a background character only. plum. hot alcohols or solventy aromas. Traditionally bottle-conditioned (or refermented in warming sensation. Fairly soft water. Always effervescent.075 – 1. Complex. rich.0 – 7.075 emphasis on phenolics and less on esters. Bernardus Tripel. complex. Huge. Rich. with a rich-sweet malty presence. rocky. smooth and dangerous. moussy. strong Trappist ale with a pleasant rounded malt flavor and firm bitterness. and light alcohol 26D. Bitterness is typically medium welcome. substantial spicy-fruity yeast character. The malt character is light. Can be clear to somewhat hazy. Quite aromatic. top-fermented. not obvious. La Trappe Tripel. moderate fruity esters and low alcohol and hop significant esters and alcohol. slightly clove-like. Alcohols are soft. produce fruity esters. sometimes clove-like moderate spiciness. Comments: High in alcohol but does not taste strongly of History: Originated at monasteries in the Middle Ages. alcohol and phenol to moderate spicy hop character is usually found. and are low to moderate. amber-color. and phenolics are Trappist versions have at least 30 IBUs and are very dry. Alcohols are interplay (raisiny flavors are common. spicy. floral. flavor does not imply any residual sweetness. dark fruit flavors. The grainy-sweet malt Mouthfeel: Medium-full body. Grimbergen Double. very strong Belgian produce a surprisingly drinkable beverage considering the high ale with a delicious blend of malt richness. St. creamy. with a very light honey note. dried cherry. and can have a phenols. dried fruit flavors are soft. Most production of higher alcohols. grainy-sweet or slightly honey-like impression. Generous spicy. with more Vital Statistics: OG: 1. never hot or solventy. Substantial carbonation and bitterness persist into the aftertaste. which can influence the perception of body. The fruity esters are strong to moderately low.Flavor: Similar qualities as aroma.062 – 1. floral. alcohol level. spicy and low in phenols may be present. complex medium to peppery in character. Medium-high carbonation. Trappistes Rochefort 6.085 Commercial Examples: Affligem Dubbel. No Appearance: Deep yellow to deep gold in color. western- europe. herbal hop aroma is acceptable). much of the character.014 Corsendonk Pater. Low alcohol Mouthfeel: Medium-light to medium body.5 – 7 ABV: 7. traditional-style. The best perfumy and/or rose-like.5% Bernardus Pater 6. Belgian Dark Strong Ale notes combining with the supportive clean malt character to Overall Impression: A dark. sometimes perfumy hop can contain raisin. Usually has a more IBUs: 15 – 25 FG: 1. Saazer-type hops or Styrian Goldings are used. Low spicy. English-type or Styrian Characteristic Ingredients: Pilsner malt. Effervescent. fruity. St. commonly used. malt. spicy. and an optional light to aromas. western. europe. and alcohol. hops. No dark/roast malt aroma. strength and balance as a Belgian Blond. traditional-style. harmonious interplay between the Hops are not usually present (but a very low spicy. Complex malt. SRM: 10 – 17 ABV: 6. Esters are reminiscent of citrus fruit such medium-full rich-sweet malt flavor on the palate yet finishes as orange or sometimes lemon. somewhat spicy. Ale but slightly darker and somewhat fuller-bodied. Smooth. Esters are often reminiscent of citrus fruits such as deep bready-toasty quality often with a deep caramel oranges. Impression of complex grain bill. traditional versions are typically Belgian Pils malt with History: Originally popularized by the Trappist monastery at caramelized sugar syrup or other unrefined sugars providing Westmalle. IBUs: 20 – 40 FG: 1. with spicy. The malt is rich and strong. and ester profile. floral. examples have a seamless. Westmalle Tripel 26C. A complexity. spicy phenolics and higher alcohols – Style Comparison: Should not be as malty as a bock and often aided by slightly warmer fermentation temperatures. but usually have a peppery quality not intensity. although Traditionally bottle-conditioned (or refermented in the bottle). La Trappe Dubbel. Alcohols are soft.5 – 9. or herbal hop lends a dry finish with a moderately bitter aftertaste with flavor is optional and not usually present. Spicy character is usually found. persistent cream. carbonation and attenuation helps to bring out the many Characteristic Ingredients: Belgian yeast strains prone to flavors and to increase the perception of a dry finish. Aroma: Complex bouquet with moderate to significant Aroma: Complex. the bottle). Belgian yeast strains are used – those that strength only). and alcohol. The best examples are sneaky. clove or pepper spiciness is optional).008 – 1. peppery. Medium-low bitterness that doesn’t produced phenolics. Low to moderate phenols are BJCP Beer Style Guidelines – 2015 Edition 53 . or yeast character.

Moderately malty. most are simply known by their Westvleteren 12 strength or color designation. like a production was revived in the 1980s. Light to moderate salt character. Currently defined examples: Gose. and are lively impression. Comments: Served in traditional cylindrical glasses. Moderate bready/doughy malt available. The complex and varied flavors should blend used. HISTORICAL BEER The Historical Beer category contains styles that either have all but died out in modern times. keep subtle and in the background. but the beer is not widely squeeze of lemon in iced tea. flavor. Pre-Prohibition Lager. 54 BJCP Beer Style Guidelines – 2015 Edition . hop flavor. or that were much more popular in past times and are known only through recreations. Placing a beer in the historical category does not imply that it is not currently being produced. Noticeable coriander.. the entrant may specify an existing BJCP style as well as an era (e. coriander. The the initial taste) but not taste overtly salty.g. Sixth Glass. Kentucky Common.0 – 12. Dry. Moderate to tall sized white head with tight bubbles and good Documented to have been in Leipzig by 1740. stone fruit. Saazer-type. attenuation. Tags: very-high-strength. or specify a different historical beer style that is not described elsewhere in these guidelines. if Pronounced GOH-zeh. lactobacillus. Effervescent. The finish should not be heavy or Style Comparison: Like a larger dubbel. but can be fairly even with Styrian Goldings hops commonly used. Bernardus Abt 12. no coriander should have a fresh. although although many traditional versions are quite simple. esters. acidity should be balanced. Very refreshing.010 – 1. with may be up to moderately sweet. with acidity not hops bright note. Gouden Carolus Grand conditioned (or refermented in the bottle). Mouthfeel: High carbonation but not sharp. noticeable alcohol warmth. the Middle Ages in the town of Goslar on the Gose River. When the entrant specifies any style not on the BJCP-supplied list. Sometimes known Cru of the Emperor. fully-attenuated finish. This category can also be used for traditional or indigenous beers of cultural importance within certain countries. not a metallic. Medium yellow color. more balanced and generally don’t need sweetening. or Light bready. Not as bitter or hoppy as a tripel. traditional-style. The yeast and low bitterness. cumin. Impression of a complex grain bill. and not be vegetal. which can have a sweet impression if are commonly used.110 to medium-full and creamy.Flavor: Similar to aroma (same malt. Modern examples are inoculated with lactobacillus. a liqueur flavored with caraway. Boulevard The which can be rather sweet and full-bodied. yeasty character like uncooked Kümmel. not forward (although historical Style Comparison: Perceived acidity is not as intense as versions could be very sour). just that it is a very minor style or perhaps is in the process of rediscovery by craft brewers. up to the Characteristic Ingredients: Pilsner and wheat malt. mouthwatering quality. if used. smoothly and harmoniously. If a beer is entered with just a style name and no description. Most are medium-bodied. Roggenbier. with bright flavors and high wheat can give it a little body. Commercial Examples: Achel Extra Brune. Spices generally not bitterness. tart and fruity Medium-light to medium-full body. Light to moderate fruity character of pome fruit. the entrant must provide a description of the style for the judges in sufficient detail to allow the beer to be judged. 1820 English Porter). Berliner Weisse or Gueuze. Medium-low to moderate caramelized sugar syrup or unrefined sugars and yeast bitterness. which can have examples due to spontaneous fermentation. providing much of the complexity.075 – 1. and enhance the refreshing quality of the beer. 27. if perceived at all. Aroma: Light to moderately fruity aroma of pome fruit. London Brown Ale. Characteristic Ingredients: Belgian yeast strains prone to and hop comments apply to flavor as well). Piwo Grodziskie. but it shouldn’t have a heavy feel. The balancing the malt. The acidity and coriander can give a bright. Pre-Prohibition Porter. Low bitterness. Sahti. History: Most versions are unique in character reflecting western-europe. and may be an aromatic lemony quality. produced in limited quantities and often highly sought-after. Entry Instructions: The entrant must either specify a style with a BJCP-supplied description from the list below. Chimay Grande Réserve. doughy. bitterness is low. The salt may be perceived as a very light. alcohol provides some of the balance to the malt. Light Historical versions may have been more sour than modern sourness. and an intensity up to moderate. Smooth but but of similar strength. with a moderate to full haze. Traditionally bottle. IBUs: 20 – 35 FG: 1. threshold of taste. or lemons. and increased malt richness. celery-like. Modern Flavor: Moderate to restrained but noticeable sourness. Historical Beer: Gose Mouthfeel: High to very high carbonation. The iodine note. Body can range from medium-light Vital Statistics: OG: 1. Restrained use of salt. the salt should be noticeable (particularly in restrained use of salt and coriander seed. Production declined significantly after WWII. Leipzig was said retention. it is very unlikely that judges will understand how to judge it. English-type or Generally malty-rich balance. Overall Impression: A highly-carbonated. Rochefort 8 & 10. clean sea breeze character or just a general freshness. and sometimes phenolics rich on the palate. effervescent. blended with syrups as is done with Berliner Weisse. top-fermented. Acidity can be more noticeable in the salt should have a sea salt or fresh salt character. phenol. and fennel. finish. Usually moderately dry to dry finish. amber-color. production of higher alcohols. noticeable at all. citrusy (lemon or bitter orange). as a Trappist Quadruple. to have 80 Gose houses in 1900. or ham-like. History: Minor style associated with Leipzig but originating in Appearance: Unfiltered. malty characteristics of individual breweries. alcohol. Salt may give a slightly wheat ale with a restrained coriander and salt character and tingly.0% (Belgians would say more digestible) than Abbey versions. In the case of a style that has changed substantially over the years (such as Porter or Stout).024 Comments: Authentic Trappist versions tend to be drier SRM: 12 – 22 ABV: 8. sourdough bread. St. and ceased entirely in 1966. slightly sharp. Lichtenhainer. ester. with a fuller body syrupy.

056 1900 to prohibition. Foam stand may not be long lasting. corn-like sweetness is common. or the remnants of an old fire. north- grainy. This is likely a modern homebrewer Appearance: Tall off-white head. usually floral or Style Comparison: Like a darker-colored cream ale spicy in character. clean lactic tartness (no funk). preference for darker colored beers.2 pounds per barrel of Western hops for bittering and a similar amount of New York hops (such as Historical Beer: Kentucky Common Clusters) for flavor (15 minutes prior to knock out). may be somewhat hazy. accent. possibly apples or lemons. rather the Similar smoky character as aroma (dry wood fire). Imported Overall Impression: A darker-colored. May exhibit light fruitiness. The lemony-tart/green apple flavor up to Prohibition. but extensive moderate bready-grainy malt. mention a lactic sourness or sour mashing. or caramel malt top-fermenting yeasts was used. bready. with acidity and smoke in the aftertaste. Low levels of DMS are acceptable. Typically ales. not a ‘greasy’ smoke. like century have no indication of long acid rests. The wheat was almost exclusively produced and sold around the Louisville character is on the low side. that the beer was brewed as an inexpensive. about 75% of the beer sold in the IBUs: 5 – 12 FG: 1. sour. Medium to The beer was racked into barrels while actively fermenting medium-light body. Bayerisch were almost exclusively lager producers. medium opposite. Dry finish. SRM: 11 – 20 ABV: 4. usually used for malting. and the smoke has a ‘dry’ character. amber-color. Mash water was often flavors. but may have some light haze due to limited Vital Statistics: OG: 1. or Belgian pale ales. No Malt flavors and balance are probably closest to modern sourness. Döllnitzer Ritterguts Gose Characteristic Ingredients: Six-row barley malt was used Tags: standard-strength. Balance in the finish is towards the malt. with smoke a close second. Complex yet refreshing minerals.018 usually white to beige in color. clean palate and slightly puckery aftertaste.1 pounds per barrel) were added accented beer with a dry finish and interesting character malt at knock out for aroma. Like a typical carbonate water of the Louisville area. pale-color. top-fermented.8% style died completely as the few larger breweries that survived Commercial Examples: Anderson Valley Gose. with possible emphasizing corn. Fair clarity. Considering the time from mash in to Aroma: Low to medium grainy.5% Flavor: Moderate grainy-sweet maltiness with low to Commercial Examples: Apocalypse Brew Works Ortel’s medium-low caramel. historical-style. Bourbon distillers used a sour mash. including the contributions of roasted grains and historical German wheat beer. In the period from Vital Statistics: OG: 1. medium-low fruity esters. were used for aroma can be similar to a witbier. use ale. adjunct-driven international amber or dark lagers. Can have a creamy texture.010 – 1. balanced spicy hop flavor. beer brewers must also Flavor: Moderately strong fruity flavor. Deep invention. lower-gravity is fairly dry. With the advent of ice machines. based on the supposition that since indigenous yellow to light gold color. typically 6 to 8 days from mash to delivery. Bahnhof Leipziger Gose. Up until the late 19th century. Complex. and highly sessionable due to being served very fresh pre-boiled to precipitate the carbonate and Gypsum was and with restrained alcohol levels. 1912 Generally light palate flavors typical of adjunct beers. Clean fermentation character. or that they had a pre-1840 Berliner Weisse. light hints of Comments: Modern characterizations of the style often sourness. and is IBUs: 15 – 30 FG: 1.0 – 5. top-fermented. the smoke and acidity are more Kentucky metropolitan area from some time after the Civil War prominent in the balance. Medium to low hop bitterness. not hops. toffee. With prohibition. quickly produced. wheat-beer-family. the acidity is providing the balance. Low bitterness. No sourness. which should neither be coarse nor have a harsh aftertaste. the lighter common or cream ale produced throughout much of History: Originating in Lichtenhain. clearly aggressive with a low toast.010 Louisville area was Kentucky Common. along with Mouthfeel: Medium to medium-light body with a relatively low bitterness and moderate sourness. Medium to moderately-low hop aroma. History: A true American original style. corn-like or sweet maltiness kegging for delivery was typically 6 to 8 days. Water in the Louisville area was flavors.2 – 4. historical-style. the larger Weissbier. bready. May have a Historical Beer: Lichtenhainer lightly flinty or minerally-sulfate flavor in the finish. with 35% corn grits to dilute the excessive protein levels along europe. Malt-forward in the balance. character due to high attenuation and carbonation. Medium to low floral or america. Native American hops. and was widely available throughout Thüringen. central.044 – 1. Irish red Appearance: Amber-orange to light brown in color. (1. but with some light character malt flavor. a low Tags: standard-strength. Kentucky Common Fresh. Height of popularity was towards the end of the added by the mostly Germanic brewers to help acidify the 1800s. Its hallmark was that it was inexpensive and is strongest in the finish. High carbonation.036 – 1. and/or biscuity notes. Aroma: Moderately strong fresh smoky aroma. smoked. extensive conditioning. Mouthfeel: Tingly acidity. light-flavored. present. Refreshing due to its high carbonation and mild typically moderate to high in carbonates. Haziness similar to a fermentation. The smoke character is stronger brewing records from the larger breweries at the turn of the than the bready notes. Coriander months unless cellars. commonly added. There is some speculation that it was a variant of combination that is not for everyone. malt. No contemporaneous records indicate apples. sour mashing. continental Saazer-type hops (. Kentucky Common was not brewed in the summer BJCP Beer Style Guidelines – 2015 Edition 55 . Moderate intensity. Smoke and sour is an unusual saloon cellar.022) and tightly bunged to allow carbonation in the Comments: Served young. biscuity-grainy.and lactobacillus – should not taste overtly salty. in Thüringen (central the East prior to the Civil War and that the darker grains were Germany). spice with 1 to 2% each caramel and black malt. faint berry ester. the SRM: 3 – 4 ABV: 4. Enter soured versions in American Wild Ale. rocky and persistent. possibly lemons or have used this process.006 – 1. sour mashing or that the beer had a sour profile.055 conditioning. soft mouthfeel. strength. usually about . The finish Overall Impression: A sour. Highly carbonated. breweries were able to brew year round. clear.020 – 1.

Dry. Always accommodate the vigorous foam stand. crisp finish. The smoke character is gentle. never filtered but Isinglass is used to clarify before bottle Comments: Increasingly rare. malt-oriented dark acidity. and now describes the traditional version during its period of greatest nearly extinct. No noticeable alcohol warmth. uh” (meaning: Grodzisk beer).038 a Rauchbier. Very low to no hop aroma. Czech or German). Tags: session-strength. and multiple strains of ale yeast. Low hop bitterness. brown ale. and in some beer give a heavier impression. Its fame and popularity rapidly extended to History: Developed by Mann’s as a bottled product in 1902. pale-color. fruit). A tall. Moderately sweet finish with Comments: Pronounced in English as “pivo grow-JEES-kee- a smooth. roasty or bitter black malt flavor. Murkiness is a fault. but can be subtle and hard to detect. which gives more of a sugary-sweet flavor. Low grainy wheat the palate and lasting into the finish. sour. excellent retention is distinctive. A low spicy. probably more like a smoked Gose without coriander Overall Impression: A low-gravity. No sourness. Vital Statistics: OG: 1. Moderately-low to no perceivable prickly sensation. top-fermenting yeast. but can be be acrid. version of a sweet stout (and lower-gravity.008 Aroma: Low to moderate oak wood smoke is the most SRM: 3 – 6 ABV: 3. top-fermented. Traditionally served in tall conical glassware to share in Britain. caramel or toffee-like malty and sweet flavor on perceptible spicy. Nearly opaque. top-fermented. May have a sugary-sweet flavor. herbal. This style description Declined in popularity in second half of 20th century. A moderate nearly black. often with a rich. but same general balance. and can lend an impression of sweetness. Low but Flavor: Deep. or floral hop flavor. Light pome fruit esters (red apple are common. crisper. white. Saazer- varieties are most authentic.6% malt. Medium-low to medium literature.032 56 BJCP Beer Style Guidelines – 2015 Edition . highly-carbonated. The beer is for its gravity. Traditionally made using a multi-step mash. bottled.8 – 3.” Pre. wheat SRM: 22 – 35 ABV: 2. flavor than in aroma.028 – 1. Has a smoked character but less intense than in Vital Statistics: OG: 1. Frequently used as a sweet mixer with cask mild and History: Developed as a unique style centuries ago in the bitter in pubs. Hints of biscuit and coffee character in the background. malty. dark-color. The aroma is otherwise clean. or floral hop aroma is typically Tags: standard-strength. light- and salt. but in an increasingly small segment. Flavor: Moderately-low to medium oak smoke flavor up front often dark fruit like plums. earthy or which carries into the finish. Low to medium fruity esters. central.004 – 1. Mouthfeel: Light in body. IBUs: 15 – 20 FG: 1. wheat would typically be 30-50%. bodied ale combining an oak-smoked flavor with a clean hop bitterness. but never sour. sweet stout examples) or a sweet version of a dark mild. particularly boil (~2 hours). traditional.5 – 4. tightly-knit head with Aroma: Moderate malty-sweet aroma. has elements of all of them but having its own unique balance – sour and smoke is Historical Beer: Piwo Grodziskie not found in any of the other beers. at least for US Style Comparison: Similar in strength to a Berliner Weisse. british- alcohol top-fermenting central European wheat beer family as isles. but the residual sweetness may “GRATE-sir”) in German-speaking countries. Highly sessionable. and Berliner weisse.7% prominent aroma component. and should be lower than or equal to the smoke in europe. or sucrose (if ale yeast fermented at moderate ale temperatures are pasteurized). Slight water-derived sulfury notes may be present. moderate hardness bitterness almost any type could be used. a long carbonation. Quite creamy and smooth in texture. Regular commercial production declined after WWII and WWI versions were around 5% ABV. sweet. German hefeweizen yeast or other strains with a Style Comparison: May seem somewhat like a less roasty phenol or strong ester character are inappropriate. although light pome Historical Beer: London Brown Ale fruit esters (especially ripe red apple or pear) are welcome. and a relatively clean and attenuative continental sweetening with lactose or artificial sweeteners. with caramel and toffee malt complexity and a sweet Appearance: Pale yellow to medium gold in color with finish. smoke intensity. lactobacillus. Characteristic Ingredients: English pale ale malt as a base Characteristic Ingredients: Grain bill usually consists with a healthy proportion of darker caramel malts and often entirely of oak-smoked wheat malt. herbal. Grodziskie. caramel or toffee-like character.033 – 1. No Overall Impression: A luscious. though with low flavor and type hops (Polish. malty aftertaste. historical-style. billowy. Hints of grainy wheat are also detected in the best examples. the smoke can be stronger in floral qualities. sweet Gose. Known as Grätzer (pronounced Mouthfeel: Medium body. leaner flavor). Hop flavor is low to non-existent. although should be relatively clear to strong bitterness is readily evident which lingers through the if visible. Grists vary. and Germany). ceased altogether in the early-mid 1990s. The overall balance is toward bitterness. Oak-smoked wheat malt some roasted (black) malt and wheat malt (this is Mann’s has a different (and less intense) smoke character than German traditional grist – others can rely on dark sugars for color and beechwood-smoked barley malt. Claimed at the time to be “the sweetest beer in London. finish. Post-fermentation sulfate water. other parts of the world in the late 19th and early 20th century. Commercial versions can be pasteurized and Polish city of Grodzisk (known as Grätz when ruled by Prussia back-sweetened.040 IBUs: 5 – 12 FG: 1. brown-ale-family. present.032 – 1.012 – 1. popularity. excellent clarity. English hop quality – a bacon/ham smoke flavor is inappropriate. relatively clean fermentation profile for an English ale. historical-style. Low to moderate off-white to tan head.Characteristic Ingredients: Smoked barley malt. it has a drier. Mann's Brown Ale Style Comparison: In the same general historical lower. Not as acidic as Berliner weisse. but the Commercial Examples: Harveys Bloomsbury Brown Ale. Mann’s has over 90% market conditioning.015 Vital Statistics: OG: 1. with a crisp and dry finish. wheat-beer-family. possibly Carbonation is quite high and can add a slight carbonic bite or earthy or floral in character. should not Appearance: Medium to very dark brown color. Moderate to high carbonate water. Some fruity esters can be present (typically dark or pear) may be present. or a Grodziskie with Gose-like acidity.

No to very low esters. with a rustic. Aroma: Light to moderate spicy rye aroma intermingled with and often with higher alcohol. pale-color. long Relatively clear. any-fermentation. Substantial. Smooth and well-lagered. newly formed mid-Atlantic states. Clean lager (licorice.048 after Prohibition. top-fermented. Little Harpeth Chicken Scratch Historical Beer: Pre-Prohibition Lager Tags: standard-strength. smoke Commercial Examples: Anchor California Lager. Coors Batch 19. lager. north- character can be exhibited. porter-family. More than wheat.015 Tags: session-strength. traditional continental hops. Style Comparison: Similar balance and bitterness as modern Historical Beer: Roggenbier Czech Premium Pale Lagers.016 SRM: 18 – 30 ABV: 4. less caramelly than an English 30% flaked maize (corn) or rice to dilute the excessive protein Porter with more of an adjunct/lager character. wheat-beer-family. though some examples subtle supporting yeast notes. Corresponding IBUs dropped from a pre. levels. Light adjunct citrusy modern hop character is inappropriate. the glass. History: Commercially brewed in Philadelphia during the Comments: The classic American Pilsner was brewed both revolutionary period.012 Vital Statistics: OG: 1. Appearance: Yellow to deep gold color. Style Comparison: Smoother and less hoppy-bitter than a Characteristic Ingredients: Six-row barley with 20% to (modern) American Porter. pilsner-family. Overall Impression: A clean. Modern American IBUs: 20 – 30 FG: 1. and generally lack corn-like flavors. Diacetyl low to none.0% europe. May show low levels of character from rustic to floral to herbal/spicy. bottom-fermented. Light to medium tan head which will persist in lasting white head. Low DMS is acceptable. Native American hops such as Clusters. which should finish. Balance is Medium to high hop flavor. Characteristic Ingredients: Two and six row malt (or a Prohibition level of 30–40 to 25–30 after Prohibition. This style died out after Prohibition but was yeast. along with low levels of caramel. astringency from the dark malts. floral. Emphasis on historical or traditional American bittering resurrected by homebrewers in the 1990s. north-america. including adjuncts. and porterine. and brown malt (roasted History: A version of Pilsner brewed in the USA by immigrant barley is not typically used).044–1. May have a slight but generally fairly neutral. President George Washington.5 – 6. Water with a high mineral content can lead to an unpleasant coarseness in flavor Commercial Examples: Stegmaier Porter. although modern versions tend to america.050–1. All malt or hoppy rice-based versions have a crisper. More historical but who had to adapt their recipes to work with native hops versions will have up to twenty percent adjuncts.010 – 1. moderate and American hop flavor low to none. including German brewers who brought the process and yeast with them. Porter using American ingredients. pale-color. and flavorful than modern American pale lagers. often showcasing a grainy-sweet corn flavor. with low levels of chocolate or flavor. as with modern American lagers. The higher bitterness level is the largest differentiator between this Historical Beer: Pre-Prohibition Porter style and most modern mass-market pale lagers. character. homebrew phenomenon. Willamette. so the style still remains mostly a flavor hops may vary.IBUs: 20 – 35 FG: 1. and optionally a corn-like roundness and impression of burnt black malt notes. light to moderate weizen yeast aromatics (spicy clove and fruity BJCP Beer Style Guidelines – 2015 Edition 57 .006 – 1.060 noble-type crosses are also appropriate. molasses) aroma acceptable. Bright clarity. creamy Comments: Also sometimes known as Pennsylvania Porter or mouthfeel.044 – 1. dark-color. modern versions may be all malt. Cascade). carbonation levels. Medium to high hop bitterness. SRM: 3 – 6 ABV: 4. a fruity or caramel and biscuit aroma. American hop bitterness low to are often crisper. May show some yeast Clean lager profile acceptable.0% hops such as Cascade are inappropriate. Flavor: Medium to medium-high maltiness with a grainy Flavor: Grainy base malt flavor. Adjuncts are acceptable. Low to Medium to moderately high hop aroma. licorice. Lager or ale and malt. the beer gained wide acceptance in the pre-Prohibition and post-Prohibition with some differences. character. and toast notes. though finishing and versions are made. All malt and rice-based versions at low to moderate levels. with a moderate dry character. chocolate. sweetness. A wide range of lager yeast Tags: standard-strength. more neutral character. Yuengling Porter and harshness in aftertaste. moderate range of lager yeast character.5 – 3. can be nearly black in color. bitter. historical-style. but exhibiting native American Overall Impression: A dunkelweizen made with rye rather grains and hops from the era before US Prohibition. combination of both) are used. Low hop aroma. Substantial hop bitterness stands up to the malt and biscuit. corn-like or sweet maltiness Aroma: Base grainy malt aroma with low levels of dark malt may be evident (although rice-based beers are more neutral). corn. as with modern American lagers. Allow for a Mouthfeel: Medium light to medium body.060 SRM: 3 – 6 ABV: 2. or herbal/spicy typically even between malt and hops. Few commercial hops (Cluster. historical-style. Aroma: Low to medium grainy. bitter. low to moderate creaminess. malty be fairly clean.010 – 1. but bitter pale lagered. with ruby or mahogany highlights. Prohibition beers while gravities dropped to 1. Medium to high East Coast Porter.046 – 1. or modern Vital Statistics: OG: 1. robust. refreshing. molasses. Mouthfeel: Medium body with a moderately rich. along with low percentages of dark malts including black. central. drier. neither be overly coarse nor have a harsh aftertaste. bitter.3% IBUs: 25 – 40 FG: 1. (slight burnt or chocolate notes). but with a greater body and light finishing hops. but the more Overall Impression: An American adaptation of English robust flavor profile also sets it apart.060 would have been appropriate for pre. historical-style. allow for a range of Appearance: Medium to dark brown. carbonation. brewers licorice.5 – 6. Corn/DMS flavor acceptable lingers through the dry finish. with a range of moderate low levels of DMS acceptable. and was endorsed by OGs of 1.

berries can add a gin-like flavor. steep is used. although the Flavor: Strong banana and moderate to moderately-high clove balance can vary. complementary. Decoction mash traditionally used (as with malted and unmalted grains. it has all like caraway (a dominant flavor in rye bread). Vital Statistics: OG: 1. Medium to medium-low bitterness allows Appearance: Pale yellow to dark brown color. caraway seeds to a roggenbier (as some American brewers do). Weizen yeast is a good substitute).056 Style Comparison: Strong resemblance to Weizenbocks. May have a low to Flavor: Grainy.esters. top-fermenting. often rye.0 – 11. and flavor. Moderately creamy. wheat-beer-family Commercial examples: Now made year-round by several breweries in Finland. or Fairly sweet finish. Medium-dry. caramel. Grainy malt. juniper berries will give a flavor like gin (similarly flavored with Characteristic Ingredients: Malted rye typically constitutes juniper berries). both should be Mouthfeel: Medium to medium-full body. Never a widely popular style. but IBUs: 10 – 20 FG: 1. Nearly still to medium-low carbonation. and juniper berry flavor and a coppery-brown color. bitter (from rye) aftertaste. and can persist into aftertaste. Sweet malt impression. heavy. top-fermented. Bavaria. Overall Impression: A sweet. a malt. juniper floral hop flavor acceptable. fermenting baker’s yeast in a fast. The juniper acts a bit like hops in the balance 50% or greater of the grist (some versions have 60-65% rye). Low bitterness.120 Commercial Examples: Thurn und Taxis Roggen IBUs: 7 – 15 FG: 1. and rye in rye flavor. clove). with kind of a wortiness that is unusual in other beer often resulting in a gummy mash texture that is prone to styles. Moderate grainy rye flavor. Juniper can add a pine-like flavor. wheat History: An indigenous traditional style from Finland. sticking. flavor and aroma. juniper. either banana or citrus). Low to Little head. Tags: high-strength. It is inappropriate to add means no hot break). boughs used for lautering (traditionally in a hollowed-out log). Cloudy.076 – 1. Multi-layered and Comments: Rye is a huskless grain and is difficult to mash. pumpernickel bread.0% central-europe. dense and persistent (often thick and rocky). Often uses top- dunkelweizen using malted rye instead of malted wheat.046 – 1. Low hops. often brewed for malts for color adjustment. No noticeable hop flavor. herbal. Munich malt. floral. Not sour. or herbal Historical Beer: Sahti hops are acceptable. Generally quite cloudy (unfiltered). SRM: 14 – 19 ABV: 4. and consumed within banana esters and clove phenols. Light alcohol aroma. warm fermentation (German American Rye Beers will not have the weizen yeast character. hops in bitterness.016 – 1.010 – 1. Rye has been characterized as having the most Mouthfeel: Thick. amber-color. Light spicy. Not sour. grainy finish with a lightly yeast character. often having a hearty flavor reminiscent of rye or background. historical-style.020 Tags: standard-strength. historical-style. Light usage of Saazer-type a week or two of brewing. central- europe. and heavy with protein (no boil assertive flavor of all cereal grains. Juniper weissbiers). spice 58 BJCP Beer Style Guidelines – 2015 Edition . amber-color. high clove-like phenolics. not dominant. Low to moderate spicy. crystal malt and/or small amounts of debittered dark farmhouse tradition for at least 500 years. providing some counterpoint to the sweet malt. Style Comparison: A more distinctive variant of a but often producing a juniper/berry character. moderate weizen yeast character (banana. Remainder of grist can include pale malt. Strongly warming from the alcohol level and young age. SRM: 4 – 22 ABV: 7. High carbonation.014 sweet and thick with a rye and juniper character. Large creamy off-white to tan head. most are an initial malt sweetness (sometimes with a bit of caramel) to medium to dark amber. often masked by sweetness. Moderate caramel flavor but no roast. quite strong banana-clove yeast character. a long mash and likely more hops. Not boiled. strong traditional Appearance: Light coppery-orange to very dark reddish or Finnish beer with a rye. complex. viscous. be tasted before yeast and rye character takes over. moderately-low to moderately-strong spicy moderate juniper character. temperatures accentuate the clove character by suppressing Characteristic Ingredients: Malted barley along with ester formation. The use of but disappeared in modern times. with a separately added hop tea. History: A specialty German rye beer originally brewed in Comments: The use of rye doesn’t mean that it should taste Regensburg.0% Vital Statistics: OG: 1. but the rye character is traditionally from the rye grain only. Lower fermentation where the beer is known as koduolu. hazy Aroma: High banana esters with moderate to moderately- appearance. due to low carbonation. A similar tradition exists in Estonia.5 – 6. Weizen yeast provides distinctive festive occasions like summer weddings.

as some styles will specify where to enter a beer without any additional information. resulting product should be pleasant to drink.g.. but wouldn’t Beer. the Specialty-Type Beer style descriptions discuss how the additional ingredient or process affects the base beer style. or handling the beer differently using an alternative process. Some overpowering the other. Some may say that a ingredient. pumpkin be enjoyable. it is Understand how judges will use the information you critical that entrants closely examine the Entry provide. However. Entering Specialty-Type Beers character of each ingredient contributes to a greater Since additional information must be furnished with character. wood. American. some unexpected flavor combinations can be ingredient. If clashes exist). such as spices. The quick assessment is designed to judge be a good time to be specific. read the Entry have certain identifiable components. Specific instructions for a style will be contained within the individual guidelines. Judges won’t care if you picked the cherries in seeking a place to enter your Specialty-Type Beer. The special ingredients should beers that are designed to showcase the specialty complement and enhance the underlying beer. if flavor seems somewhat generic. If the combination is a bad idea. some might. or Baltic Porter. for a signature characteristic. Be sure to reach each style Don’t assume that judges will be able to recognize your carefully. either though adding additional ingredients. then beer and the special ingredients. keep in mind should be recognized as belonging in the entry category. Entering a beer as a taste. it doesn’t you use a combination of ingredients. but that it does not have to be a Classic Style – Judging Specialty-Type Beers this is free license to describe the beer style in any way Overall balance is the key to a successful Specialty-Type you want. etc. the nature of a mixture of ingredients is that the specific BJCP Beer Style Guidelines – 2015 Edition 59 .e. every entry in a Specialty-Type Beer category. If you added an Instructions for the style carefully. This Deciding where to enter a Specialty-Type Beer is often section describes the information that judges will expect. it simply won’t can refer to the blend by a common name (e. then just use a generic name. so don’t put down useless for the best fit with the style description in a style where information – tell them the variety of cherry or how they the combination is allowable. that the more specific you are. they will believe it is absent and deduct (including historical beers. when submitting a Specialty-Type Beer with a food-type ingredient. or beers with enumerated points accordingly. If you are pass at a Specialty-Type Beer prior to digging deep at the showcasing an unusual or expensive ingredient. grain/sugar). curry powder.INTRODUCTION TO SPECIALTY-TYPE BEER Specialty-Type Beer is a broad term used to refer to the styles described in Categories 28 through 34.. If your base is loosely a porter. Specialty-Type Beers involve some form of transformation of either a Classic Style or another base beer. Put yourself in the position of the judge. The Classic Styles stand alone and can be fully described in a standard BJCP style description. The Specialty-Type Beer style descriptions cannot completely describe a style on their own. They are different from what we call Classic Styles that are represented by Categories 1 through 27. The entry When specifying the specialty ingredient. But if surprisingly delicious. Some may say that a base style must be described. the more judges will look or at least not clearly belonging elsewhere. If judges cannot should be listed as one of the styles in the guidelines perceive it. look your grandmother’s yard. that may particulars. with neither don’t be overly specific – simply call it a porter. You will almost certainly receive a lower arbitrarily defined some ingredients as taking score if you omit this information than if you specify it precedence over others (in order of highest precedence: properly. Look for the detailed lists of ingredients in the style category descriptions rather than making an assumption. Rather. Instructions section of each style description. Judges should keep an open mind. judges will expect to detect each one. if the ingredient whether the combination works or doesn’t (i.). keep in mind that we use the culinary definition of ingredients rather than the botanical definition of ingredients. When the beer. beer with a certain combination of ingredients. but that down the useful information needed to properly judge only applies if you can perceive that ingredient. So be sure to taste your Some experienced judges will do take a quick hedonistic beer and decide how specific you need to be. If you list every individual however. difficult for entrants. It describes in general how to enter and judge a Specialty-Type Beer. you matter how well the product is brewed. We have but most won’t. The entry should be a harmonious marriage of the score well as an English. then do not enter it Classic Style is required – this means that the beer in a style that requires the ingredient. This introduction section is assumed to be part of every Specialty-Type Beer style. specific style will be a signal to judges that your beer will When specifying a base beer style. fruit/spice. pie spice. but it cannot be detected. then just describe the resulting character. In general. write wild. alternatives). smoke. and the ingredient will often have a fairly neutral base. as Classic Style write-ups do.

thinner. Brett Beer Band-Aid. The ingredient character should be pleasant and so its character will not be the same. or Characteristic Ingredients: Virtually any style of beer. Likewise. stone fruit. etc. The Brett some of the character of the primary yeast may remain. There can be supportive. Throughout this category. Can be quite fruity (e. if not in formal communications. barnyard character. but not be so prominent as to unbalance the resulting presentation. Aroma hops. although this does not come from Brett. stone fruit. Some haze Belgian wild ales. Judges should keep in mind that a creative then overall less fermentation by-products would be element exists in these styles. unadulterated specialty ingredient. This category is intended for a wide range of beers that do not fit traditional European sour or wild styles. citrus). All of the styles in this category are essentially specialty beers where many creative interpretations are possible. Malt flavors are depending on the age of the beer and strain(s) of Brett used. and do balanced with the added ingredients. Hop aroma may be absent or Keep an open mind when evaluating these styles. leaving a beer Funkiness is generally restrained in younger 100% Brett most often dry and crisp due to high attenuation by the Brett. from the hop aromatics.g. Comments: The base style describes most of the character of the fermentation-derived flavors are often difficult to tease these beers. rewarding. 28A. depending on the not look to judge them as rigidly as Classic Styles. these beers should sourness is acceptable but should not be a prominent never be a ‘Brett bomb’. 28. tropical fruit. Older 100% Brett beers may start to and funkier product. Brett character may range from Bretta was one of the first celebrated examples. fermentation by-products may be present as appropriate Creating and judging Specialty-Type Beers can be very for warmer fermentations. fermentation process can transform some ingredients or handling defects. Younger versions are brighter and develop a little funk (e. The added ingredients should add an extra complexity to the beer. the Balance in Beer base beer does not usually contain the special ingredient.g. more funk with age. A faint character should always meld with the style. judges These components (especially hops) may also be should look for the overall pleasantness and balance of intentionally subdued to allow the ingredient character the resulting combination. not artificial and inappropriately interactions of flavor that produce additional sensory overpowering (considering the character of the effects. Brett is used as an abbreviation for Brettanomyces. unusual and delicious should generally be rewarded. often less pronounced than in the base style. style. the mandatory description provided by the entrant is of the utmost importance to the judge. lighter than what might be expected from the base style but an Aroma: Variable by base style. or have some smoky. Some malt aroma may be desirable. and the styles are defined only by the use of specific fermentation profiles and ingredients. Should not be unpleasantly funky. berry. such as fermented in any manner. Generally moderate to high will possess more fruity notes (e.. or carbonation. fermentation. barnyard. yeast by-products and (particularly those with fermentable sugars).. However. Wood-aged versions beer is fermented with a brewer’s yeast in addition to Brett. Light sourness is acceptable with the beer being lightly tart. but this is variable by the strain(s) of Brett used. or experimentations inspired by Belgian wild is not necessarily a fault. Port Brewing Mo Betta Flavor: Variable by base style. Note that Brett does not produce lactic character. Always fruitier when young. while older ones possess more depth of funk and may or smoky notes). Head retention is variable. examples. the word Wild does not imply that these beers are necessarily spontaneously-fermented. If the base both the base beer and the specialty ingredient or beer is an ale then a non-specific fruitiness and/or other process. then finished with one or more 60 BJCP Beer Style Guidelines – 2015 Edition . History: Modern American craft beer interpretations of and depends on the base style and ingredients used. rather. Appearance: Variable by base style. and should not have brewing. For 100% Brett beers heavily hopped with American hop varieties. AMERICAN WILD ALE The name American Wild Ale is in common use by craft brewers and homebrewers. but the addition of Brett ensures a drier. Therefore. earthy. Young Brett-fermented beers overly thin body is a fault. After all.g. and that malt components of the underlying beer may not be as the ingredient character may not be the same as the noticeable when additional ingredients are present. fetid. cheese.. but tends to increase with age. Generally a light body. wet hay. and that something appropriate. If the lose more of the base style character. but Overall Impression: Most often drier and fruitier than the should not be truly sour. As specialty styles. or slightly earthy fruitier. minimal to aggressive. especially in dark styles. May possess a light acidity. May not be acetic or lactic. Clarity can be variable. nail polish remover. gaining base style suggests. as long as the beer suggests to come through in the final presentation. Funky notes range from low to high. it indicates that they are influenced by microbes other than traditional brewer’s yeasts. tropical fruit. This is the term most craft brewers and homebrewers will use in conversation. should be entered in the Wild Specialty Beer style. but this character should not dominate. citrus). ales or historical English beers with Brett. If the base beer is a lager. Mouthfeel: Variable by base style. 100% Brett beers gained popularity after the year 2000. judges should understand that the ingredient). acid.Judges should not be overly pedantic about seeking the Effects of Added Ingredients on full character of a specified base beer style.

Generally a light body. common. a Brett Beer will be drier. if present. like characteristics (chile. If wood-aged. Jolly Pumpkin description of the ingredients/specs/desired character.) may also be Usually fermented by Lactobacillus and/or Pediococcus. Style Comparison: Compared to the same beer style without Entry Instructions: The entrant must specify a description Brett. sourness and depth than Belgian ‘wild’ ales. The Calabaza Blanca. Style Comparison: Like a fruit. in conjunction with Saccharomyces and/or Brettanomyces. Head retention can be poor due to characteristics of the special ingredients used. combination of Saccharomyces. style. or something more generic. Tags: wild-fermentation. wild note. The Bruery entrant must specify if a 100% Brett fermentation was Rueuze. Alternatively. etc. Lactobacillus. The best Overall Impression: A sour and/or funky version of a base examples will blend the aromatics from the fermentation with style of beer. Should show the fruit. The wild character can be prominent. creating an aroma that may be difficult Aroma: Variable by base style. sour and/or funk of a wild fermentation. beer Aroma: Variable by base style. or hue from any fruit (if used) in both the beer and examples will display a range of aromatics. harmonious beer. Cascade beer style (Classic Style. identifying the yeast/bacteria used and either a fruitier. other fruits can be used as well.strains of Brett. The best color. Wood notes. specialty- Brettanomyces used. While cherries. add flavor and/or hops. from some fruit or wood can provide a slight astringency. sour Appearance: Variable by base style. Bitterness tends to balance the base style if one is declared. Flavor: Variable by base style. the special ingredients. malt/hop profile. specialty- the wood should not be the primary or dominant character. Should show the fruit. ropy/viscous texture. Inappropriate ales. beers are typically not bitter as these flavors clash. Sour be a primary or dominant flavor. as well as the 28B. craft-style. but should not be between the base beer and the fermentation character. or wood base style. or experimentations inspired by Belgian wild bacteria tend to dominate the profile. The contribution of non. of the beer. but lighter than what might be expected from the base style. but any wood character should not character should not be a primary or dominant flavor. Mixed-Fermentation Sour Beer characteristics of the special ingredients used. A range overwhelming. often used. sour Vital Statistics: Variable by base style. Look for an agreeable balance fermentation could be prominent. or unpleasant. Brettanomyces. The base History: Modern American craft beer interpretations of beer style becomes less relevant because the various yeast and Belgian wild ales. tint. spices. The Bruery Saison Rue. herb. carbonation should objectionable/offensive acetic acid is a fault. as well as the some haze is not a fault. The acidity should enhance the perception of the fruit to drink with the esters and phenols complementing the malt flavor. BJCP Beer Style Guidelines – 2015 Edition 61 . although based on a style other than lambic. or experimentations inspired by Belgian sour of styles. enhance the body. The sour character from the fruit and wild Flavor: Variable by base style. Can also be a blend Belgian sour ales. rather than a single the head. herbs. The entrant may specify the strain(s) of Tags: wild-fermentation. Can also be a blend of styles. Russian River Sanctification. so only the esters typically remain strains. to attribute precisely. not detract from it. but not required. more highly attenuated. spice. Vegetables with fruit- Characteristic Ingredients: Virtually any style of beer. Less base style or the ingredients/specs/target character of the beer. Jester King Le Petit Prince. north-america. or a generic style family) or provide a Vlad the Imp Aler. enhance the dryness of the beer. craft-style. pumpkin. The best examples are pleasurable balance. These Comments: These beers may be aged in wood. Generally moderate to high carbonation. not harsh retention is often poor. or a wild beer aged in wood. or other similar fermenters. Head dominant character. but not required. The presence of tannin be low. Acidity should be firm yet enjoyable. a beer made with Brett as the Style Comparison: A sour and/or funky version of a base sole fermentation strain. and peaches are most ales. should not be biting or vinegary. generally showing a often contribute a sour and/or funky. but does but should be balanced. Wild Specialty Beer Farmstead Arthur. Wood or barrel aging is very common. north-america. Hill 28C. Commercial Examples: Boulevard Saison Brett. Victory Helios Overall Impression: A sour and/or funky version of a fruit. raspberries. not need to be dominating in a style with an otherwise strong Mouthfeel: Variable by base style. beer. Russian River Temptation. or spice beer. lighter in body. Characteristic Ingredients: Virtually any style of beer. herb. Mouthfeel: Variable by base style. Clarity can be variable. some haze is not a fault. and/or funk of a wild fermentation. Generally a light body. almost always lighter than what might be expected from the Comments: A wild beer featuring fruit. or make the beer seem drier than it is. Any fruit high levels of acid or anti-foam properties of some lactobacillus sweetness is generally gone. solvent. Saccharomyces microbes should be noticeable to strong. The aroma should be inviting. prominent or Generally moderate to high carbonation. Wood or barrel aging is very but sour and/or funky. characteristics include diacetyl. Vital Statistics: Variable by style Entry Instructions: The entrant must specify either a base Commercial Examples: Boulevard Love Child. The Bruery Tart of Darkness conducted. Could be another Classic often lower in higher alcohol examples. Logsdon Seizoen Bretta. especially as sourness increases. rhubarb. Any and heavy oxidation. common. and slightly funkier as it ages. so care must be taken with the pleasant. Style (normally sour or not). from the fruit. and Appearance: Variable by base style. Clarity can be variable. History: Modern American craft beer interpretations of Pediococcus. or wood beer. The acidity and tannin from any fruit can both of results is possible from fairly high acidity/funk to a subtle. but any wood beers may be aged in wood.

The fruit character should base beer to taste the same as the unadulterated version. harmonious and balanced with the distinctive fruit flavors and beer. or vegetables as defined in Category 30. Fruit generally adds fermentables that tend to thin well with whatever aromatics are appropriate for the declared out the beer. papaya. Ebulum Elderberry Black Ale. blueberries. herb. The culinary. raspberries.. The key attributes of the underlying style Overall Impression: A harmonious marriage of fruit and will be different with the addition of fruit. For lighter-colored beers Commercial Examples: Bell’s Cherry Stout. or Vegetable (SHV) from Category 30 may be flavors. Basically. cherries) have stronger aromas entrant must specify the type(s) of fruit used. the distinctive flavor character of added ingredients with the base beer. berries (any fruit with the word ‘berry’ in it). spice. unless it has a raw. do not expect the beer. unfermented quality. cinnamon. Fruit and Spice Beer although haze is a generally undesirable. Appearance: Appearance should be appropriate for the declared base beer and declared fruit. dried fruit (dates. 62 BJCP Beer Style Guidelines – 2015 Edition . etc. prunes. Note that the color of fruit in beer is often lighter Tags: specialty-beer. mango. See the Introduction to Specialty-Type Beer section for additional comments.. fruit than the flesh of the fruit itself and may take on slightly different shades.g. The fruit should complement the original style and not overwhelm it. north-america. but still recognizable as a beer. currants. stone fruit (cherry. FG. Aroma: The distinctive aromatics associated with the declared Entry Instructions: The entrant must specify a base style. fermented and contributes to lighter flavors and a drier finish than might be expected for the declared base style. New Belgium Eric’s Ale. The definition of Fruit associated with the declared fruit should be noticeable. especially botanical fruit treated as culinary vegetables.g. Fruit Beer tendency to add a tannic depth that should overwhelm the base beer.). blueberries.. Fruit beers may have some haze or be clear. specialty- all the required items. and edible in the raw state.). and so on. but still recognizable as a beer.. flavor. The additional aromatics should blend beer style. Founders Rübæus noticeable. Soured fruit and are more distinctive than others (e.g. should be appropriate to the base beer and be Overall Impression: A harmonious marriage of fruit. IBUs. or wood used. however. if you have to justify a fruit using the word “technically” as part of the description. The fruit and spice present. and in the preamble to Category 29 and Spice in the preamble to may range in intensity from subtle to aggressive. raisins. and fermentation by-products. 29.’ Hop bitterness. pomegranate. quince). Entrant must specify a description King Atrial Rubicite. The use of should not be so artificial and/or inappropriately overpowering the word spice does not imply only spices can be used. raspberries. malt Spice. The some fruit (e. pear. etc. then that’s not what we mean. tropical fruit (banana. peach. The Lost Abbey base style or the ingredients/specs/target character of the beer. plum. sour. figs.g.. such as used. sweetness to fruit beers. Herb. not botanical. guava. Remember that fruit generally add flavor not character should each be evident but in balance with the beer. fruit should be noticeable in the aroma. particularly on evaluating the balance Comments: Overall balance is the key to presenting a well- of added ingredients with the base beer. seed-associated structures of plants that are sweet or sour. any combination of ingredients valid in of fruit with the underlying beer is vital. The hop aroma may be absent or balanced. beers that aren’t lambics should be entered in the American strawberries) – allow for a range of fruit character and Wild Ale category. Russian River Supplication. Judge be evident but in balance with the beer. Aroma: The distinctive aromatics associated with the declared residual sweetness is not necessarily a negative characteristic fruit and spices should be noticeable in the aroma. cherries) and some spices (e. fruit Vital Statistics: Variable by base style.Entry Instructions: Entrant must specify the type of fruit. New Glarus of the beer. SRM and ABV will vary the declared base beer style. particularly on evaluating the balance Flavor: As with aroma. combination. Commercial Examples: Cascade Bourbonic Plague. beer. Cuvee de Tomme A general description of the special nature of the beer can cover Tags: wild-fermentation. additional comments. The head may take on See the Introduction to Specialty-Type Beer section for some of the color of the fruit. intensity from subtle to aggressive. FRUIT BEER The Fruit Beer category is for beer made with any fruit or combination of fruit under the definitions of this category. citrus fruit. note that but the declared style does not have to be a Classic Style. However. alcohol content. It does not mean spices. Body and allow for a range of fruit and spice character and intensity from carbonation levels should be appropriate to the declared base subtle to aggressive. ginger) have stronger aromas and are Mouthfeel: Mouthfeel may vary depending on the base beer more distinctive than others (e. esters. identifying the yeast/bacteria used and either a Belgian Red. Smaller and darker fruit have a depending on the declared base style. apricot. but the fruit will often be reflected in the color. 29B. Jester spice. The balance Category 30 apply. for the declared base style. Dogfish Head with fruits that exhibit distinctive colors. and the fruit character Styles 29A and 30A are allowable in this category. The additional aromatics should blend well with whatever aromatics are appropriate for Vital Statistics: OG. The sugar found in fruit is usually fully not so forward as to suggest an artificial product. the resulting beer may seem lighter than expected base beer style. not so forward as to the beer based on the pleasantness and balance of the resulting suggest an artificial product. however. herbs. note that some fruit (e. definition of fruit is used here – fleshy. etc. any as to suggest a ‘fruit juice drink. 29A. made fruit beer. the color should be Aprihop. Examples include pome fruit (apple. pineapple. strawberries) – selected and as appropriate to that base beer.g. craft-style.). prickly pear. depending on the underlying base beer.

although fermentable additions may thin out the beer. May have some haze or be reflected in the color. could increase or decrease the body. flavor. and may range in intensity from subtle to A Specialty Fruit Beer is a fruit beer with some additional aggressive. The make for harmonious combinations. should of added ingredients with the base beer. although haze is a generally undesirable. particularly on evaluating the balance content. and fermentation by-products. fully fermentable sugars may thin out the finish. identifiable.) added. Tags: specialty-beer.g. individual SHV ingredients do not need declared base beer and declared fruit and spices. and the fruit character should not be so artificial brown sugar. The entrant must specify the type of fruit and spices. IBUs. Specialty Fruit Beer noticeable. and beer.) may add an aroma necessarily a negative characteristic unless it has a raw. although depending on the complement the original style and not overwhelm it. colored beers with fruits or spices that exhibit distinctive apple pie spice). selected and as appropriate to that base beer. to be specified if a well-known blend of spices is used (e. IBUs.. except that some additional the declared base style. brewer should recognize that some combinations of base beer Entry Instructions: The entrant must specify a base style. Body and carbonation levels should be appropriate to the declared base Flavor: Same as fruit beer. but still recognizable as a beer. Some SHV(s) may add additional should be in balance with the fruit and the beer components. Some SHV(s) are inherently bitter and should be in balance with the fruit and the beer components. to lighter flavors and a drier finish than might be expected for Aroma: Same as fruit beer. Note that the color of Vital Statistics: OG. entrant must specify the type of fruit used. the distinctive flavor character associated with the declared fruits and spices should be 29C. Mouthfeel: Mouthfeel may vary depending on the base beer Appearance: Same as fruit beer. The entrant must herbs or vegetables are declared. beer is vital. Whatever additional aroma component is present unfermented quality. do not expect the base beer to taste not add a distinguishable character to the beer. except that some additional beer style. unfermented flavor. Flavor: As with aroma. and/or inappropriately overpowering as to suggest a spiced See the Introduction to Specialty-Type Beer section for fruit juice drink.Appearance: Appearance should be appropriate for the vegetables (SHV) used. The ingredients or processes. Commercial Examples: New Planet Raspberry Ale Entry Instructions: The entrant must specify a base style. balanced with the other ingredients is still critical) Vital Statistics: OG. Fruit generally adds fermentables that tend to thin fermentables (honey. component. The fruit and sugar Remember that fruit generally add flavor not sweetness. be appropriate to the base beer and be harmonious and Overall Impression: A harmonious marriage of fruit. Hop bitterness. body. etc. but the fruit will often without having to tell that specific fruits and spices are present be reflected in the color. unfermentable elements that may provide a fuller finish. fruit. such as esters. or BJCP Beer Style Guidelines – 2015 Edition 63 . The key type of sugar added. The fruit and spice should each Mouthfeel: Same as fruit beer. Judge the beer based on normal 29A Fruit Beer and omit a description of the extra the pleasantness and balance of the resulting combination. For lighter.) may add a flavor out the beer. FG. molasses. Added sugars should not have a Some SHV(s) may add a bit of astringency. The head Tags: specialty-beer. although a “raw” raw. styles and fruits/spices work well together while others do not the declared style does not have to be a Classic Style. sugar found in fruit is usually fully fermented and contributes not so forward as to suggest an artificial product. and be a pleasant combination. malt flavors. enter it as a the same as the unadulterated version. sugar. colors. residual sweetness is not fermentables (honey. spice may take on some of the color of the fruit or spice. Some added sugars will have spice character is undesirable. etc. SRM and ABV will vary fruit in beer is often lighter than the flesh of the fruit itself and depending on the underlying base beer. may result in a beer more bitter than the declared base style. alcohol additional comments. such as fermentable sugars (honey. spices. FG. attributes of the underlying style will be different with the Comments: If the additional fermentables or processes do addition of fruit and spice. Whenever fruits. Whatever additional flavor component is present for the declared base style. molasses. herbs. invert sugar. be clear. but the fruit will often may take on slightly different shades. Comments: Overall balance is the key to presenting a well- made fruit and spice beer. the resulting beer may seem lighter than expected component. the beer should read as a spiced fruit beer but depending on the underlying base beer. and be a pleasant combination. The balance of fruit and spices with the underlying ingredients or processes. The character should both be evident but in balance with the beer. However. the color should be noticeable. each should be noticeable and specify the type of additional fermentable sugar or special distinctive in its own way (although not necessarily individually process employed. fruit the declared style does not have to be a Classic Style. balanced with the distinctive fruit and spice flavors present. SRM and ABV will vary – in other words. etc. (even if declared).

cinnamon) have stronger depending on the underlying base beer. and the like. or vegetables be evident but in balance with the beer. Autumn Seasonal Beer Appearance: Appearance should be appropriate to the Autumn Seasonal Beers are beers that suggest cool declared base beer and declared special ingredients. and vegetables. Appearance: Generally medium amber to coppery-brown although fermentable additions may thin out the beer. used primarily for cooking or sometimes eating raw. petals. herbs. The overall aroma should be balanced and carbonation levels should be appropriate to the base beer style harmonious. The individual character of each SHV may not additional comments. For weather and the autumn harvest season. The SHV(s) should unusual hue for beer. hibiscus. or with the underlying beer is vital. The individual character of each Java Stout. molasses. Judge the beer based on the pleasantness and balance of the resulting See the Introduction to Specialty-Type Beer section for combination. vegetables (SHV) should be noticeable in the aroma. Vegetables can include some botanical fruit. 30A. See the exhibit distinctive colors. The SHV(s) should add an extra Tags: specialty-beer. chile peppers. See Category 29 for a definition and examples of fruit. treacle. and should not have a dominant character. Vital Statistics: OG. molasses. such as chocolate.g. roots. particularly on evaluating the balance always be individually identifiable when used in combination. Traquair Jacobite Ale. and vegetables. but still recognizable as a beer. Rogue Chipotle Ale. fruit. SRM and ABV will vary note that some SHV (e. alcohol content. and the SHV character should similar harvest or (US) Thanksgiving themed dishes. The key Flavor: Many interpretations are possible. IBUs. Hop aromatics are declared base style. fruit peels/zest (but not juice). It does not include culinary fruit or grains. spices are the dried seeds. etc. Overall Impression: A harmonious marriage of SHV and but the declared style does not have to be a Classic Style. and suggesting a good accompaniment for the cool fall season.30. Usually clear. acceptable. spice complexity to the beer. although many identifiable when used in combination. should be supports the balanced presentation of the aromatics from appropriate to the base beer and be harmonious and balanced spices and possibly other special ingredients. SPICED BEER We use the common or culinary definitions of spices. or slightly spicy. spruce tips.g. flowers. curry Aroma: The character of the particular spices. sorghum. candied yams. maple syrup. although SHV(s) may add a bit of astringency. Double Chocolate Stout. complement the original style and not overwhelm it. Entry Instructions: The entrant must specify a base style. Overall Impression: An amber to copper. 30B. The beer. brown sugar. white to tan. seed pods. malt flavors. such as esters.. The SHV character should entrant must specify the type of spices. some vegetables) – allow for a range of SHV character and intensity Commercial Examples: Alesmith Speedway Stout. Herbs are leafy plants or parts of plants (leaves. flavor. Spice.g. Generally has a well-formed head that is often off- Comments: Overall balance is the key to presenting a well. spiced beer that Flavor: As with aroma. In general.. Young’s combination. do not expect the 64 BJCP Beer Style Guidelines – 2015 Edition . Additional with the distinctive SHV flavors present. but individual ingredients do not need to be specified if a suggest an artificial product. the colors may be noticeable in the Introduction to Specialty-Type Beer section for additional beer and possibly the head. This category explicitly includes all culinary spices. Any not be so artificial and/or overpowering as to overwhelm the combination of aromatics that suggests the fall season is beer. with orange-like hints. coffee. The base beer style often has a malty profile that fermentation by-products. Flavorful fermentable sugars and syrups (agave nectar. individual character of each SHV(s) may not always be Aroma: A wide range of aromatics is possible. Bell’s from subtle to aggressive. of added ingredients with the base beer. particularly on evaluating the balance of added Head formation may be adversely affected by some ingredients.. ingredients with the base beer. rose hips. including coconut). Any combination of allowable ingredients may also be entered. herbs or vegetables that pumpkin or other squashes. maple syrup. not botanical or scientific ones. Some SHV(s) may add additional body. well-known spice blend is used (e. or Vegetable Beer base beer to taste the same as the unadulterated version. aromas and are more distinctive than others (e. herbs and/or powder. honey. chili powder). inherently bitter and may result in a beer more bitter than the etc. but this character should be selected and as appropriate to that base beer. herbs.) may lend their own unique aromatics. Some chill haze is character is undesirable. Elysian Avatar Jasmine IPA. May have some haze or be clear. Alcohol aromatics may Mouthfeel: Mouthfeel may vary depending on the base beer be found in some examples. often absent. allow for brewer attributes of the declared base style will be different with the creativity as long as the resulting product is balanced and addition of spices. Hop aroma may be absent or balanced with SHV. chocolate. comments. depending on the style. and the associated spices. apple pie spice. and may range in intensity from subtle to aggressive. Some SHV(s) are fermentables (e. herbs. The often evocative of Thanksgiving traditions. Some (lighter versions are more common). however. rhubarb. stalks) used for flavoring foods. not so forward as to used. herb or vegetable (SHV) beer. herbs and/or vegetables.. of plants used for flavoring food. Founders Breakfast SHV(s) may not always be identifiable when used in Stout. as well as nuts (anything with ‘nut’ in the name. Vegetables are savory or less sweet edible plant products. Hop bitterness. ginger. and welcome. although a “raw” spice darker versions may be virtually opaque. and is often fairly complex and inviting. Body and restrained.g. the distinctive flavor character often has a moderately rich body and slightly warming finish associated with the particular SHV(s) should be noticeable. Some versions with squashes will take on an made spice. Herb. subdued. bark. being presented. FG. honey. The balance of SHV examples are reminiscent of pumpkin pie. etc. and may include lighter-colored beers with spices. but not be so prominent as to unbalance the resulting presentation.) can be included only in combination with other allowable ingredients.

although spices. honey. and may include caramel. warming The beer must contain spices. spice make for harmonious combinations. herbs. Any combination of aromatics that suggests the holiday these elements are not required. nutty.g. herbs or additional fermentables are malt-based flavors are common.). molasses. cinnamon. SRM and ABV will vary Comments: Overall balance is the key to presenting a well- depending on the underlying base beer. moderately high carbonation is typical.. is typical. allspice. The spices and optional Overall Impression: A stronger. Some fruit character (often and satisfying. Whenever spices. or Aroma: A wide range of aromatics is possible. but the declared style does not have to be a Classic Style. Alcohol aromatics may be found in Mouthfeel: A wide range of interpretations is possible. each should be noticeable and distinctive in its own toast. make for harmonious combinations. than chocolate. and not usually stronger Entry Instructions: The entrant must specify a base style. range of special ingredients should be supportive and balanced. invert sugar. these elements are not required. and most examples are somewhat amber-copper in color. Additional prominent as to overshadow the base beer. malty and/or sweet malt-based flavors accompaniment for the cold winter season. Body some examples. biscuity. Generally has a well-formed head that is often off- Comments: Overall balance is the key to presenting a well. fig. May include distinctive flavors from specific English-type Christmas pudding. The beers do not have to be overly strong to darker versions may be virtually opaque. subdued. Vital Statistics: OG. spiced beer that fermentables should be supportive and blend well with the often has a rich body and warming finish suggesting a good base beer style. The brewer Commercial Examples: Dogfish Head Punkin Ale. sugar and vegetable) additional comments. although many nutty flavors (toasted bread crust or cooked pie crust flavors examples are reminiscent of Christmas cookies. although to tell that specific spices are present (even if declared).. Generally finishes sugar. specialty sugars. The wide include those evocative of the fall or Thanksgiving season (e.provides some spice (and optionally. The is generally medium to full. particularly on evaluating the balance presentation. Usually clear. Hop aromatics are often spices and special ingredients. IBUs. and often has some alcohol flavor. and often character is optional but found in some examples. The beers do not and/or sugars. Bitterness and hop fermentables (e. brown with the spices and special ingredients. maple syrup. May include some dried fruit way (although not necessarily individually identifiable. Generally finishes rather full absent. and the Christmas holiday season. honey. Flavor derived from squash. and may include caramel. and a certain malty chewiness is used. The special ingredients should 5%. The wide range of special that supports the balanced presentation of the aromatics from ingredients should be supportive and balanced. and may contain vegetables alcohol content.. The base beer style often has a malty profile based vegetables are often elusive. ginger) but any not so prominent as to overshadow the base beer. Roasted malt characteristics are rare. are common. the beer should read as a spiced beer but without having fermentables (molasses. balanced with the BJCP Beer Style Guidelines – 2015 Edition 65 . but without being overly hot. The Mouthfeel: A wide range of interpretations is possible. Whenever spices. Flavorful and hop flavor are generally restrained so as to not interfere adjuncts are often used (e. Schlafly should recognize that some combinations of base beer styles Pumpkin Ale. or dried fruit peel flavors such as raisin. the original style should come through in aroma and blend well with the base beer style. brown sugar. etc.). Squash-type or gourd-type rather full and satisfying.g. Spices associated with the fall season are typical of added ingredients with the base beer. malty and/or sweet flavor. and often has some alcohol flavor. maple syrup. cloves. Some chill haze is show some warming effects. etc. nutmeg. but without (darker versions are more common). Spices associated with the and special ingredients work well together while others do not holiday season are typical (as mentioned in the Aroma section). or chocolate flavors. orange peel balanced with the other ingredients is still critical) – in other or lemon peel.g. warming alcohol content. Southampton Pumpkin Ale and special ingredients work well together while others do not Tags: specialty-beer. Many examples will Appearance: Generally medium amber to very dark brown show some well-aged. white to tan. have to be overly strong to show some warming effects. made Autumn Seasonal beer. Bitterness combination is possible and creativity is encouraged.). evergreen trees.. Moderately low to fairly complex and inviting. individual ingredients do not need to be specified if a often present.g. Body entrant must specify the type of spices. honey. and a certain malty and/or overall aroma should be balanced and harmonious. Rich. but this character should be restrained. darker. Rich. the original style should come through in aroma and flavor. herbs or additional fermentables are 30C. pumpkin pie spice). should be noticeable and distinctive in its own way (although See the Introduction to Specialty-Type Beer section for not necessarily individually identifiable. although being overly hot. herbs or additional fermentables are declared. The special ingredients should Flavor: Many interpretations are possible. acceptable. and may include holiday balanced with the other ingredients is still critical). etc. May include distinctive flavors from specific words. (as mentioned in the Aroma section). Whenever spices. If the base beer is a classic The spices and optional fermentables should be supportive and style. molasses. or dried fruit such as raisins or plums) is characteristics are typically absent. The brewer creativity as long as the resulting product is balanced and should recognize that some combinations of base beer styles provides some spice presentation. vegetables (most frequently pumpkin) are often used. and is often vegetable-based chewiness is often present. each reminiscent of mulling spices or Christmas holiday desserts. FG. honey. optional but acceptable. or mulling fermentables (molasses. If the base beer is a classic style. toasty. allow for brewer complement the base beer and not overwhelm it. Many examples will show some well-aged. declared. ABV is generally above made Winter Seasonal Beer. are welcome). not so spices and possibly other special ingredients. brown sugar. each should be noticeable and distinctive in its own Winter Seasonal Beers are beers that suggest cold weather way (although not necessarily individually identifiable. A light evergreen tree Characteristic Ingredients: Spices are required. and other products that are spices. Winter Seasonal Beer declared. or vegetables is generally medium to full. complement the base beer and not overwhelm it. Roasted malt of dried citrus peel. etc. gingerbread. or slightly spicy. plum.) may flavor are generally restrained so as to not interfere with the lend their own unique aromatics. season is welcome. Moderately low to moderately high carbonation well-known blend of spices is used (e.

Gluten-free depending on the underlying base beer.g.. (Classic Style or not) with additional or non-standard brewing grains (e. rye.g. A honey-based beer should not have so much honey 66 BJCP Beer Style Guidelines – 2015 Edition . although some Commercial Examples: Anchor Our Special Ale. Rice. lemon) may Tags: specialty-beer. cinnamon. Some added sugars will have base style. etc. Flavorful 31. molasses. cloves. category. Entry Instructions: The entrant must specify a base style. molasses. and be a different characters. and most examples are somewhat dark in color. oranges.g. although some should both be evident but in balance with the beer. etc. buckwheat.or Corn-based International Mouthfeel: Same as the base beer. millet. ginger) but any combination is possible and Weyerbacher Winter Ale creativity is encouraged. or nutty flavor. Note that sake is not beer. invert sugar.) may add an aroma identifiable. fully alternative grain is fundamental to the style definition (e. while GF beers using process-based gluten New Grist. but the declared style does not have to be a Classic Style. Great Lakes Christmas Ale.. should be in balance with the beer components. Flavor: Same as base beer style. New Planet Pale Ale removal should be entered in their respective base style Tags: specialty-beer categories. Overall Impression: A base beer enhanced by or featuring honey. The alcohol content and richness has been enjoyed during the entrant must specify the type of spices. could increase or decrease the body. ALTERNATIVE FERMENTABLES BEER This category contains specialty beers that have some additional ingredient (grain or sugar) that adds a distinctive character. although many additional Flavor: Same as the base beer. Many will add an additional grainy. except that some additional be noticeable in flavor. although depending on the Lager). The additional grain should Aroma: Same as the base beer. particularly on evaluating the balance particular character. noticeable distinguishable character to the beer. maple the character of additional grain or grains.g. SRM and ABV will vary sorghum. The sugar character Appearance: Same as base beer style. Lakefront Holiday Spice Lager Beer. treacle. molasses.g. when old friends get together to enjoy the additional fermentables used.. forward as to suggest an artificial product. fruits. The An Alternative Fermentables Beer is a standard beer entrant must specify the type of alternative grain used. the additional grain should enhance the pleasant combination. Harpoon those evocative of the Christmas season (e. the alternative grain should provide the component.. This style should not be used for styles where the unfermentable elements that may provide a fuller finish. although with some grains the beer will of added ingredients with the base beer. should read as a spiced beer but without having to tell that brown sugar. enter it in the base style category. Appearance: Same as the base beer. rye) and increase fermentables (honey. the beer adjuncts are often used (e. spiced. will bring additional colors. Many breweries produce unique seasonal offerings that need to be specified if a well-known blend of spices is used may be darker. Oatmeal Stout..).) may add a flavor the viscosity. stronger. and be a Comments: If the alternative grain does not provide a pleasant combination. specific spices are present (even if declared). Vital Statistics: OG. rice. spice be used. Fruit peel (e. Rye IPA. as may subtle additions of other fruits. Winter Warmer. See the Introduction to Specialty-Type Beer section for Aroma: Same as base beer style. Mouthfeel: Same as the base beer. FG. (Classic Style or not) with additional fermentable sugars (e. enter it as the unfermented flavor. Whatever additional flavor component is present resulting in thinness. or otherwise more (e. since English or German depending on the underlying base beer. Comments: If the additional fermentables do not add a distinguishable character to the beer.) added. Alternative Grain Beer Entry Instructions: The entrant must specify a base style. However. sorghum. mulling spice).g. except that some additional grains will tend to increase the body (oats.other ingredients is still critical) – in other words. sugars. History: Throughout history.. Different grains have should be in balance with the beer components. or winter holidays. Goose dark strong lagers exist. allspice. Spices are required. brown sugar. nutmeg. IBUs. Lakefront be entered here. etc. treacle. molasses. oats.) added or used exclusively. character depends greatly on the character of the added grains. The added grain will lend a additional comments. Added sugars should not have a raw. 31A. etc. SRM and ABV will vary American or Belgian tradition. The specific syrup. Characteristic Ingredients: Generally ales. particularly on evaluating the balance An Alternative Fermentables Beer is a standard beer of added ingredients with the base beer. ABV is generally above breweries traditionally do not use spices in their beer.. beer. honey. individual ingredients do not season. simply seem a bit more grainy or nutty. IBUs. 6%. Spiced versions are an Vital Statistics: OG. flavor of the base beer. Whatever additional aroma component is present major flavor profile for this beer. not so additional haze may be noticeable. The alternative grain Overall Impression: A harmonious marriage of sugar and should provide the major aroma profile for this beer. although some sugars bready. invert sugar. fermentable sugars may thin out the finish. maple syrup. beer of a somewhat higher but the declared style does not have to be a Classic Style. but still recognizable as a beer. See the Introduction to Specialty-Type Beer section for 31B. spelt. while some may decrease the body (GF grains) component. FG. although it may not be necessarily fermentables (honey. and is not intended for this type of sugar added. etc. characterful than their normal beers. (GF) beers made from completely gluten-free ingredients may Commercial Examples: Green’s Indian Pale Ale. Alternative Sugar Beer additional comments.g. and often include Island Christmas Ale.

Smokiness may vary from low to recognizable and marries with the base style. harsh. BJCP Beer Style Guidelines – 2015 Edition 67 . or burnt smoke-derived aromatics are inappropriate. and with the smoke character. Aroma: The aroma should be a pleasant balance between the maple with bacon or sausage. Smoke can 32B. This style should not be used for styles where the depending on the underlying base beer.. beechwood). hops used. or lighten flavor or Tags: specialty-beer body. those beers should be entered as the normal base style. cherry. Noticeable peat-smoked malt is smoke and base beer style can vary. The entrant must specify the type of wood or base beer style. Lagunitas Brown Shugga’ to increase gravity. other fruitwoods) smoked malts may be remaining pleasant to drink. 32. Entries with a specific type or types additional ingredients can vary. beechwood-smoked Märzen). mesquite. The quality and secondary ingredients (fruits. while pecan. although the color of the beer is often a bit styles. SMOKED BEER This category contains specialty beers that have a smoke character. Smokiness may vary from low to assertive. or Commercial Examples: Bell’s Hopslam. The various woods may remind one of certain smoked and malt character is exhibited by the better examples. 32A. or burnt smoke-derived aromatics are inappropriate. increase attenuation. while remaining pleasant to drink. products due to their food association (e. smokiness and the expected flavor characteristics of the base Schlenkerla Weizen Rauchbier and Ur-Bock Rauchbier. Entries should be judged on the use of smoked malts.. balance in the overall presentation is the base style. by craft brewers to many styles.. and other specialty base beer style. Judges should assertive. and alder with salmon). and how well it is balanced intensity and character of the smoke. Harsh. however. Vital Statistics: Varies with the base beer style. phenolic. apple. The remaining ingredients vary with the assertive. phenolic smoke-derived harshness is inappropriate. smoke beer characteristics and smoke can vary. however. Significant Overall Impression: A smoke-enhanced beer showing good astringent. oak. SRM and ABV will vary honey beer. Appearance: Variable. the Aroma: The aroma should be a pleasant balance between the goal is to reach a pleasant balance between the smoke expected aroma of the base beer. alder. oak. German brewers have rubbery.) in noticeable characteristics of the smoke are reflective of the source of the quantities.g. better examples. The appearance should reflect the weissbier. however. with either being universally undesirable due to its sharp. honey. and the added Comments: This style is for any beer that exhibits smoke as a ingredients. Classic Style Smoked Beer Characteristic Ingredients: Different materials used to smoke malt result in unique flavor and aroma characteristics.e. The entrant must specify the type of sugar used. piercing phenolics and prominent in the balance. characteristics of the smoke are reflective of the source of the History: The process of using smoked malts has been adapted smoke (e. although the color of the beer is often a bit smoke if a varietal smoke character is noticeable. although the resulting blend should be somewhat balanced and enjoyable. Entry Instructions: The entrant must specify a base style. more unique. vegetables. or other hardwood (oak. phenolic.. helles. Smoked Beer. etc. FG. Spezial beer style. The how well that style is represented. The balance of underlying Tags: specialty-beer. Sharp.g. harsh. IBUs. Overall Impression: A smoke-enhanced beer showing good Beechwood. Stone Smoked Porter flavors may range from woody to somewhat bacon-like depending on the type of malts used. hops and malt character is exhibited by the Bamberg-style Rauchbier (i. Balance in the principal flavor and aroma characteristic other than the use of smoke. If smoked malts are combined with other unusual key to well-made examples. spices. but the declared style does not have to be a Classic Style.that it reads more like a mead with beer (i. Specialty Smoked Beer add some dryness to the finish. schwarzbier. A Specialty Smoked Beer is either a smoked beer based on rubbery. beechwood). and any additional ingredients. there should be a balance between Commercial Examples: Alaskan Smoked Porter. a braggot) than a Vital Statistics: OG. with any being more of smoke cited will be judged on how well that type of smoke is prominent in the balance. vegetables.g. The intensity and character of the piney flavor to the malt.e. base beer style. hickory with ribs. or phenolic smoky characteristics something other than a Classic Style. Entry Instructions: The entrant must specify a Classic Appearance: Variable. Smokiness may vary from low to dirt-like earthiness. the resulting beer should be entered in the Specialty smoke (e. by the use of smoked malts. charred. Balance in the use of smoke. which has its own style. alder. Weissbier and Bockbier. The quality and secondary the smoke character enhances the base beer. balance between the smoke and beer character. bitter. Flavor: As with aroma. processes employed that transform the beer into something the smoked malt shouldn’t contribute these flavors). Fullers Honey where a small amount of neutral-flavored sugar is used simply Dew. Any style of beer can be smoked. expected aroma of the base beer and the smokiness imparted Evergreen wood should never be used since it adds a medicinal. medicinal.. Smoky Lagerbier. rubbery. or any type of smoked are generally inappropriate (although some of these beer with additional ingredients (fruits. traditionally used smoked malts in bock. Pils. Sharp. sulfury. maple. The appearance should reflect the Style base beer. darker than the plain base style. and how well key to well-made examples. dunkel. alternative sugar is fundamental to the style definition. the beer character. alder. the smokiness imparted by character and the base beer style. balance in the overall presentation is the evaluate the beers mostly on the overall balance. balance between the smoke. burnt. spices) or characteristics may be present in some base styles. Mouthfeel: Varies with the base beer style. doppelbock.

the goal is to style. medicinal. other fruitwoods) smoked malts may be balance of underlying beer characteristics and smoke can vary. spices. or products that only provide a subtle background character cocoa character from any char on the wood.g.) used in noticeable quantities. Should not have added alcohol character.. burnt. well-aged. with or without added alcohol character. or other hardwood (oak. Wood can add tannins to the beer. Other flavors that may base styles often are used since they can best stand up to the optionally be present include vanilla (from vanillin in the additional flavors.darker than the plain base style. Oak cask and barrels are unadulterated base beer style. 68 BJCP Beer Style Guidelines – 2015 Edition . condition. Any alcohol may be entered in the base beer style categories as long as the character should be smooth and balanced. More popular with modern American craft breweries looking Appearance: Varies with base style. 33A. cocoa (from charred wood used and the char level (if charred). A low to moderate wood. Some background oxidation character is of beer (e. although this should take on a pleasant. enjoyable. sherry-like used. the age. although this REQUIREMENT FOR THE STYLE (e. Mouthfeel: Varies with the base beer style. mesquite. hickory with ribs. The entrant must wood). bitter. the base style can be either a classic balanced. Some wood character isn’t prominently featured. but should not overpower BJCP style (i. sensory aspects the wood adds to beer. Other unusual ingredients (fruits. porter. Significant honey. depending on age of the cask. caramel. piercing phenolics and styles. barrels are used. WOOD BEER This category contains specialty beers with a wood-aged character. or phenolic Evergreen wood should never be used since it adds a medicinal. Fresh wood can BASE STYLES WHERE WOOD-AGING IS A FUNDAMENTAL occasionally impart raw “green” aromatics. Comments: The base beer style should be apparent. higher-gravity “green” flavor if new wood is used. Tart or acidic characteristics should be low barrel or other similar beers should be entered as a Specialty to none.g. The Overall Impression: A harmonious blend of the base beer wood-based character should be evident. wood).. how well the smoke character and added ingredients enhances Flavor: As with aroma. although experimentation is encouraged. somewhat bacon-like depending on the type of malts used. the base beer does not have to be a Classic Style.e. cherry. Smokiness may vary from smoke malt result in unique flavor and aroma characteristics. caramel. well-balanced and flavors is based on the contact time with the wood. toffee. smoke 33. Wood-Aged Beer Mouthfeel: Varies with base style. The various woods may remind one of certain smoked although the resulting blend should be somewhat balanced and products due to their food association (e. the smoked malt shouldn’t contribute these dirt-like earthiness. If an unusual wood has been optional. The pecan. particularly if toasted/charred traditional.. there should be a balance between the base beer. Wood usually contributes a wooden casks or barrels. sherry-like character and not be papery or cardboard- by major breweries. Entries with a specific type or types of smoke cited smoked beer. apple.or of wood. chocolate. character should never be too strong. but not so dominant style with characteristics from aging in contact with wood. The tannins can lead to This style is intended for beer aged in wood without added additional astringency (which should never be high). toast. which can occasionally take on a raw chips.. The as to unbalance the beer. The intensity of the wood-based best examples will be smooth. Noticeable peat-smoked malt is some of these characteristics may be present in some base universally undesirable due to its sharp. maple with bacon or sausage. The reach a pleasant balance between the smoke character and the entrant must specify the type of wood or smoke if a varietal base beer style. and alder with salmon). like. etc. rubbery. Entry Instructions: The entrant must specify a base beer Comments: Any style of beer can be smoked. and usually only with specialty products. etc. oak essence). and origin and char level of the barrel. maple. and spices may affect the color and hue of the beer as well. Judges Tags: specialty-beer. Smoke can add some dryness to the finish. used. toasted bread or almonds (from Entry Instructions: The entrant must specify the type of toasted wood). The wood and/or other cask-derived flavors should be specify the base style. sulfury. the expected flavor characteristics of the base beer Characteristic Ingredients: Different materials used to style. or using wood-based additives (wood woody or oaky flavor. smoky characteristics are generally inappropriate (although piney flavor to the malt. supportive and noticeable. Entries should be judged on how well that style smoke character is noticeable. The entrant must specify the is represented. and never distracting. flavorful.). and can take on a History: A traditional production method that is rarely used pleasant. Flanders Red. or simply alcohol character from previous use of the barrel. Wood-Aged Beer. Other optional aromatics Lambic. and the additional ingredients. background oxidation character is optional. butterscotch. phenolic smoke-derived harshness is inappropriate. distinctive products. Bourbon- a fuller mouthfeel. a named subcategory) or may be a generic type the base beer style. The use of certain fruits and should evaluate the beers mostly on the overall balance. will be judged on how well that type of smoke is recognizable Vital Statistics: Varies with the base beer style. and coffee. Harsh. THIS CATEGORY SHOULD NOT BE USED FOR oak-based aroma is usually present. low to assertive. Often darker than the for new. charred. Characteristic Ingredients: Varies with base style. alder. the entrant must supply a brief description of the character and not be papery or cardboard-like.g. Aged in Flavor: Varies with base style. wood staves. style. and how well it is balanced with the smoke additional ingredients or processes that make this a specialty character. not hot. brown ale). vegetables. and the type Aroma: Varies with base style. Smoky flavors may range from woody to Beechwood. astringent. although other woods are becoming more popular. and marries with the base style and added ingredients. Beers made using either limited wood aging or include a low to moderate vanilla. smokiness. however. Fuller-bodied. The beer ingredients vary with the base flavors).

Wood usually contributes a OG: varies with base style. ABV: varies with base style. Samuel Smith Yorkshire Stingo Comments: The base beer style should be apparent. (including alcoholic products previously in contact with the Lambic. Special wood-aged wild ales should be entered in wood). and usually only with specialty products. but should not be so dominant as to unbalance the barrel or other similar beers should be entered here.g. Usually exhibits additional alcohol FG: varies with base style warming. but not so dominant as to unbalance the beer. with information about the barrel if relevant optional. Flanders Red. many microbreweries have sherry-like character and not be papery or cardboard-like. Fuller- include a low to moderate vanilla. Madeira. as well as any aromatics associated with best stand up to the additional flavors. Firestone for new.or wooden casks or barrels previously used to store alcohol (e. The intensity of the wood-based 33B. typically above-average a fuller mouthfeel. smooth flavors are most desirable. Faust Holzfassgereifter Eisbock. port. sherry. depending on age of the cask. SRM: varies with base style. wood wood-based character should be evident. particularly if whiskey/bourbon porter. Characteristic Ingredients: Varies with base style. Lees Harvest overpower the base beer style. although this should take on a pleasant. not hot. Beers aged in wine barrels or other products used. toffee. Wood can add tannins to cask. etc). Petrus Aged Pale. specialty beers served only on premises often directly from the Mouthfeel: Varies with base style. the base style can be either a classic BJCP style (i. Tart or acidic IBUs: varies with base style characteristics should be low to none. the beer. beer. flavorful. Higher alcohol levels should not result in “hot” beers. Goose Island Bourbon County Stout. often darker than the and alcohol flavors from other products previously stored in unadulterated base style the wood. bourbon. Other flavors that are typically present FG: varies with base style include vanilla (from vanillin in the wood). The tannins can lead to Tags: specialty-beer. Some background oxidation Ale in Port. etc.e. the Wild Specialty style. caramel. wood BJCP Beer Style Guidelines – 2015 Edition 69 .. evident. typically above-average butterscotch. Other aromatics often whiskey. but should not Stout.W. Great Divide Oak Aged Yeti Imperial traditional. Cigar City Humidor Quite popular with modern American craft breweries looking India Pale Ale. J. The character is optional. The best examples will be smooth. cocoa (from charred wood or bourbon casks). Oak cask and barrels are Walker Double Barrel Ale. ABV: varies with base style. or simply OG: varies with base style. Commercial Examples: Bush Prestige. oak-based aroma is usually present. Bourbon.. and the type of wood. brown ale). condition.).. IBUs: varies with base style coffee. toasted bread or almonds (from toasted wood). unadulterated base beer style. typically above-average woody or oaky flavor. This style is intended for beer aged in wood with added Alcoholic products previously stored in the wood should be alcohol character from previous use of the barrel. Some background oxidation character is alcohol character. sherry-like character and to the finished flavor profile.. Vital Statistics: Flavor: Varies with base style. Aged in Aroma: Varies with base style. toast. Specialty Wood-Aged Beer flavors is based on the contact time with the wood. typically above-average aged. base style. previous usage of the barrel.Vital Statistics: additional astringency (which should never be high). The added alcohol character should be smooth and Entry Instructions: The entrant must specify the additional balanced. Lost Abbey Angel’s Share Ale. higher-gravity base styles often are used since they can cocoa character. wine. balanced and well-aged. If an unusual wood or ingredient has been barrels are used. The entrant must specify the not be papery or cardboard-like. wood. Stout. the age. and can take on a pleasant. A low to moderate wood. the entrant must supply a brief description of the with distinctive colors may also impart a color to the finished sensory aspects the ingredients adds to the beer. Often darker than the a named subcategory) or may be a generic type of beer (e. wine. supportive and noticeable. beer. caramel. well. Lagavulin Whisky or Calvados Casks. although alcohol (distilled spirits.) previously stored in the experimentation is encouraged. etc. Appearance: Varies with base style. although other woods can be used. chocolate. often darker than the History: A traditional production method that is rarely used unadulterated base style by major breweries. The wood and/or other cask-derived flavors should Commercial Examples: Founders Kentucky Breakfast be balanced. SRM: varies with base style.g. or bodied.g. THIS CATEGORY SHOULD NOT BE USED FOR BASE Overall Impression: A harmonious blend of the base beer STYLES WHERE BARREL-AGING IS A FUNDAMENTAL style with characteristics from aging in contact with wood REQUIREMENT FOR THE STYLE (e. distinctive products. Sherry. The Tags: specialty-beer.

the commercial beer being cloned. including the special This style is intended for combinations of existing styles ingredients or processes that make it not fit elsewhere in the (Classic Beers or Specialty-Type) that are not defined guidelines. Entry Instructions: The entrant must specify the special 34B. drink. 34A. or as an interpretation of a style represented by a specific beer that hybrid or fusion beers between other existing styles. it implies styles not described elsewhere as Specialty-Type Beers. the resulting combination of beer Vital Statistics: OG. another style. and be pleasant to depending on the declared beer. This is the last Comments: Intended as a catch-all location for specific beers resort for any beer entered into a competition. Please check each other Specialty-Type category first before deciding to enter a beer in one of these styles. FG. do not enter it here. SPECIALTY BEER While there are many Specialty-Type Beers in these guidelines. not how well it is an exact description of the sensory profile of the beer or the vital copy of a specific commercial product. the Specialty Beer category is intended for those beers that do not fit anywhere else. Specialty-Type style (including those within this major Tags: specialty-beer category). Overall Impression: Based on the declared base styles. that are based on unique commercial examples that don’t fit Overall Impression: Varies. The Comments: Intended for Specialty-Type combinations of use of the word clone does not imply an exact copy. style” in this style. with all Specialty-Type Beers. specifications (vital Appearance: Varies. experience. FG. most beers are expected to be entered elsewhere unless there is something quite unusual or unique about them. does not have a defined style within the guidelines. a list of ingredients used in making the beer. IBUs. Comments: This style is the ultimate in creativity. since it cannot represent a well-known commercial beer (otherwise it Vital Statistics: OG. unless it fits elsewhere. do not enter it here. Aroma: Based on declared clone beer. and either a brief sensory description or Flavor: Varies. Without this information. Clone Beer Flavor: Based on the declared base styles. This style is intended for reproductions of specific commercial Mouthfeel: Based on the declared base styles. Without this Mouthfeel: Varies. The entrant must provide vital statistics for the elsewhere in the guidelines. SRM and ABV will vary styles needs to be harmonious and balanced. and either a brief sensory description or a list of another style. not fit into an existing style description.34. SRM and ABV will vary would be a clone beer) and cannot fit into any other existing depending on the declared beer. The entrant may provide an additional represented by the example beer. This is explicitly a catch-all category for any beer that does Flavor: Based on declared clone beer. Commercial Examples: None Aroma: Based on the declared base styles. As judges will have no basis for comparison. but should be a unique existing styles. statistics) for the beer. judges who are unfamiliar with the beer will have no basis for comparison. As the number of Specialty-Type categories is quite large. Tags: specialty-beer Appearance: Based on the declared base styles. 70 BJCP Beer Style Guidelines – 2015 Edition . The beer Entry Instructions: The entrant must specify the styles should be judged as to how well it fits the broader style being mixed. Mixed-Style Beer nature of the experimental beer. ingredients used in making the beer. 34C. If a ‘mixed-style beer’ does fit beer. No beer is ever “out of Mouthfeel: Based on declared clone beer. Entry Instructions: The entrant must specify the name of Aroma: Varies. If a ‘clone beer’ does fit statistics of the resulting beer. information. beers that aren’t good representations of existing styles. IBUs. Experimental Beer Appearance: Based on declared clone beer. Tags: specialty-beer Overall Impression: Based on declared clone beer.

Belgian Pale Ale A. American Light Lager (1)12. English Barleywine BJCP Beer Style Guidelines – 2015 Edition 71 . 18B. Saison B. Clone Beer (Belgian styles only) D. 5C. Old Ale (1)10. 25B. Oatmeal Stout C. American Porter D. Dark Lager B. 4C. American Stout (1)3. along with the current 2015 Styles from the main guidelines. 27. 7B. Weissbier (1)5. To better meet these needs. Best Bitter (1)18. 14B. 26D. Gueuze A. 6C. Cream Ale C. Czech Premium Pale Lager C. Sour Ale (1)7. 23E. Belgian Dubbel A. German Wheat and Rye Beer C. 3B. Dark Mild Beer. 34A. Scottish Light C. American Amber Ale This system uses the 2008 categories with the equivalent beer C. Schwarzbier A. 14C. English Porter C. 19C. Belgian and French Ale D. Stout (1)2. additional systems have been developed. Baltic Porter E. Helles Exportbier (1)13. Imperial Stout A. 26B. Ordinary Bitter F. 23A. 4A. 15A. Lambic (1)8. Kölsch E. Sweet Stout B. 27. 1A. 10C. Oud Bruin C. Munich Helles C. 13A. Styles Sorted Using 2008 Categories A. 17B.g. Amber Hybrid Beer A. 23B. Weizenbock B. 11B. 17C. California Common C. 1. 15B. English Brown Ale the 2008 guidelines is categorized as a Category 23 Specialty A. 25C. 1D. 24A. 8A. Blonde Ale D. study).. American IPA A. 5D. 16A. Foreign Export Stout Lager) E. Scottish Heavy D. Historical Beer (London Brown Ale) (1)1. Helles Bock C. Doppelbock (1)16. 18A. Witbier (1)6. Belgian Dark Strong Ale D. 24C. 22A. 20C. English IPA (1)4. American Brown Ale styles from the 2015 guidelines. Altbier D. Dunkles Bock D. German Pils B. Any 2015 style not present in (1)11. American Lager A. Light Hybrid Beer B. Scottish Export E. 1C. Light Lager C. 20B. Scottish and Irish Ale B. India Pale Ale (IPA) B. 16D. 13B. 10A. 14A. British Brown Ale A. Märzen A. 7A. Historical Beer (Roggenbier) C. Historical Beer (Pre-Prohibition D. 17D. Flanders Red Ale B. 1B. International Dark Lager C. 5B. 9A. 2A. education. Irish Stout A. International Pale Lager B. 26C. Dunkles Weissbier A. 23D. Belgian Strong Ale C. 13C. Strong Ale E. 11C. Belgian Tripel B. 11A. Fruit Lambic B. International Amber Lager B. 19B. 9B. 16B. Vienna Lager (1)14. Munich Dunkel (1)15. 12C. Pilsner A.APPENDIX A: ALTERNATE CATEGORIZATIONS Many have requested alternate categorizations of the BJCP styles since the guidelines may be used for purposes other than homebrew competitions (e. Eisbock A. American Ale B. Belgian Golden Strong Ale C. American Pale Ale (Strict) B. Porter B. 23F. Berliner Weisse A. Bière de Garde C. 8B. Belgian Blond Ale (1)9. 2B. 25A. Double IPA B. 24B. 19A. Strong Bitter A. 6A. B. American Wheat Beer (1)17. Irish Red Ale (1)19. Bock B. European Amber Lager F. The alternate categories are listed. 21A. 9C. 20A. English Pale Ale E. 10B. 2C. 27. research. 23C. Wee Heavy A.

2B. International Amber Lager (2)4. German Leichtbier D. Czech Pale Lager A. Bock H. 1B. English Porter E. 33A. Classic Style Smoked Beer A. 30B. Festbier B. Scottish Export D. Doppelbock K. American Barleywine F. 4B. 13A. 7C. Cream Ale N. Styles Sorted Using 2008 Guidelines E. 7C. 27. 14A. 5D. English Brown Ale (2)1. English Pale Ale V. Light Lager A. 3A. Specialty IPA (all) C. Specialty Beer C. 21B. 29C. 32B. Rauchbier (2)3. 7A. Alternative Sugar Beer D. Alternative Grain Beer C. 3C. British Brown Ale C. 12A. 19B. Tropical Stout (2)6. Scottish Heavy DD. Fruit Beer (2)2. British Golden Ale A. Munich Dunkel E. 30A. 19C. 1A. 9B. Soured Fruit Beer D. 11C. Helles Bock I. Wood-Aged Beer B.34C. 4B. 19A. Märzen A. Specialty Fruit Beer A. C. Dunkles Bock J. Fruit Beer A. American Strong Ale C. Fruit and Spice Beer (2)8. 3D. Eisbock L. Czech Dark Lager C. American Brown Ale (subjectively determined) most appropriate 2008 categories. 8A. 15C. 26A. German Pils B. Historical Beer (Pre-Pro Porter) 72 BJCP Beer Style Guidelines – 2015 Edition . Best Bitter X. Kellerbier B. 3A. 34A. Historical Beer (Kentucky Common) S. 18B. German Leichtbier (1)21. 4A. 5B. Winter Seasonal Beer D. 27. 28B. 28A. Clone Beer (non-Belgian styles) A. (2)11. American Amber Ale introduced in the 2015 guidelines have been added to the C. Vienna Lager C. 6C. 22B. Scottish and Irish Ale BB. Irish Red Ale 2. 28C. Autumn Seasonal Beer B. Czech Pale Lager D. 16C. 12A. 14C. Czech Premium Pale Lager (1)22. 3C. Historical Beer (London Brown Ale) B. 11B. Ordinary Bitter W. Festbier B. 7B. 8B. 13B. 1D. Mixed-Fermentation Sour Beer C. American Wheat Beer Q. British Golden Ale Z. Spice/Herb/Vegetable Beer B. Experimental Beer C. 29B. 3B. Brett Beer B. American Ale This system uses the 2008 categories with the nearest A. Dark Mild A. Specialty Wood-Aged Beer (2)9. 18A. Helles Exportbier (1)20. 3D. American Pale Ale equivalent beer styles from the 2015 guidelines. 2C. 33B. 13C. 9A. 12B. Scottish Light CC. Spice. 15A. Irish Extra Stout D. 2B. 4C. 32A. Herb. English Strong Ale B. International Pale Lager (2)12. Trappist Single A. International Amber Lager R. 5C. Kölsch P. Specialty Smoked Beer E. Schwarzbier G. 27. 12B. 27. 27. 5A. 17C. 1C. 11A. 14B. 22D. Dark Lager C. Altbier U. Czech Amber Lager (1)23. American Lager C. 31A. 34B. Czech Amber Lager A. or Vegetable Beer C. 30C. California Common T. Historical Beer (those not (2)7. 17A. Mixed-Style Beer B. European Amber Lager B. 6B. Historical Beer (Pre-Pro Lager) A. Porter D. American Light Lager B. 6A. Wee Heavy (Modified) (2)10. Strong Bitter Y. New styles B. International Dark Lager D. 2A. Smoke-Flavored and Wood-Aged Beer E. 5A. Amber Hybrid Beer already listed) A. Munich Helles A. Australian Sparkling Ale AA. 29A. Blonde Ale O. Australian Sparkling Ale B. 31B. Kellerbier (2)5. 22C. Wheatwine D. Pilsner A. Czech Dark Lager F. Light Hybrid Beer M.

Czech Dark Lager (2)21. Stout A. Pale Lager E. 6A. 23C. 1B. Baltic Porter (2)22. Winter Seasonal Beer D. Belgian Strong Ale A. 16A. Historical Beer (Lichtenhainer) B. 8B. Bière de Garde A. Double IPA G. 24B. 33B. German Wheat and Rye Beer I. 31B. Irish Stout B. Tropical Stout (2)23. 7C. 34A. Belgian Pale Ale broader categories. Spice. Belgian Blond Ale B. 26C. American IPA F. 21B. 5C. 28C. 3C. American Lager (2)17. American Strong Ale E. 24A. Czech Premium Pale Lager A. German Leichtbier E. 25C. 17B. 27. 30A. 27. Historical Beer (Roggenbier) E. Rauchbier C. 9C. 17A. 16C. 2B. Experimental Beer D. Herb. 6B. 7C. Old Ale C. Historical Beer (Gose) E. Lambic H. Czech Pale Lager B. Alternative Sugar Beer D. 23D. 22B. C. 34C. 26A. 4C. C. International Pale Lager A. Clone Beer (Belgian styles only) B. 30C. Belgian Tripel Lager) D. 25A. English IPA E. 21A. Amber Lager E. 6B. Historical Beer (Sahti) 3. 29B. Wood-Aged Beer E. Kellerbier (Pale Kellerbier) G. Has fewer. Weissbier J. 29C. Specialty Fruit Beer B. American Stout B. 16D. Styles Sorted Using Style Family (2)16. Oatmeal Stout E. 12C. Belgian Dubbel C. English Barleywine F. 16B. Historical Beer (Pre-Prohibition C. Vienna Lager D. 23F. Oud Bruin G. Specialty IPA (all) H. 2C. India Pale Ale (IPA) D. Dunkles Weissbier K. Flanders Red Ale F. 27. Kellerbier (Amber Kellerbier) E. 20C. 32A. 27. 20A. 28B. Imperial Stout C. Fruit Beer B. Gueuze I. American Light Lager F. D. Brett Beer G. Czech Amber Lager A. English Strong Ale D. 29A. Witbier beer style name without regard to country of origin or B. American Barleywine G. 17D. 32B. Autumn Seasonal Beer (3)5. Sweet Stout D. Wheatwine (3)4. 34B. Irish Extra Stout C. Classic Style Smoked Beer D. 22C. 10B. 33A. 26B. 15B. Belgian and French Ale This system uses new categories based on the style family or A. 2A. 23A. Pilsner (2)18. Specialty Beer F. Mixed-Style Beer C. Munich Helles C. 25B. Belgian Golden Strong Ale (3)3. Foreign Export Stout A. Trappist Single history. Smoke-Flavored and Wood-Aged Beer (2)13. 23B. 1A. 27. Historical Beer (Piwo Grodziskie) A. 22D. Mixed-Fermentation Sour Beer H. Berliner Weisse D. Festbier D. Schwarzbier B. Clone Beer (non-Belgian styles) B. 7A. Saison (3)1. based primarily on color and yeast. Bock A. 5A. or Vegetable Beer D. 15C. 3B. German Pils B. Fruit Beer A. Specialty Wood-Aged Beer A. International Amber Lager (2)19. 19B. Sour Ale C. 5D. 4B. 20B. Munich Dunkel A. 22A. 10C. 27. 4A. 31A. Fruit and Spice Beer A. Specialty Smoked Beer (2)15. Weizenbock L. 3A. 24C. Strong Ale B. Helles Exportbier F. 23E. Fruit Lambic (3)2. 34A. 10A. 30B. Alternative Grain Beer C. Märzen B. 26D. 8A. Belgian Dark Strong Ale A. Spice/Herb/Vegetable Beer C. Rauchbier C. Helles Bock BJCP Beer Style Guidelines – 2015 Edition 73 . California Common F. 3D. Dark Lager (2)20. Soured Fruit Beer (2)14. American Porter C. 28A. International Dark Lager A.

26D. Wheatwine B. Historical Beer (Kentucky Common) H. 15C. Historical Beer (London Brown Ale) D. 9A. Altbier L. 26A. Sweet Stout N. Kölsch H. 20B. California Common D. 27. American Brown Ale Porter) J. Tropical Stout P. Witbier D. 17D. Belgian Tripel D. Amber Ale K. American Amber Ale C. British Strong Ale (4)2. 19C. 13B. Specialty Beer H. Historical Beer (Sahti) D. Bière de Garde 4. 17B. 23D. Irish Red Ale A. American Strong Ale E. Historical Beer (Pre-Prohibition I. 17C. 27. American IPA H. American Amber Ale J. Historical Beer (Roggenbier) C. 25A. Ordinary Bitter M. Doppelbock D. 27. Dunkles Weissbier I. 21A. 1D. 9B. 12A. 22C. 2A. Historical Beer (Pre-Pro Porter) A. 26B. Oud Bruin G. 23E. Double IPA J. Old Ale A. 6C. Brown Ale (4)1. Eisbock E. Pale Ale F. 25C. 27. All remaining beers in Categories 28-34 I. 27. 19B. 23A. Porter E. 24C. 7B. Belgian Dark Strong Ale E. Best Bitter N. 19C. 9C. Double IPA D. Historical Beer (Pre-Pro Lager) (3)12. 20A. American Strong Ale (3)6. 11B. Wheat Beer F. Saison D. 16C. 22C. American Porter (3)11. Stout K. 22B. 22D. 1C. Belgian Dubbel This system uses new categories based on country of origin. 16A. 13C. American Pale Ale B. American Light Lager B. Blonde Ale (3)13. Imperial Stout S. 27. Cream Ale G. 14C. 27. Gueuze B. American Wheat Beer G. Dunkles Bock C. 16D. Baltic Porter F. Wee Heavy C. 15B. American Brown Ale C. 21B. 24B. Blonde Ale A. Scottish Light A. 21B. 20C. 21A. 18B. Trappist Single E. Historical Beer (Gose) (3)8. Weissbier H. English Porter G. Specialty IPA C. Historical Beer (Kentucky Common) Specialty beers omitted. International B. American Stout A. Berliner Weisse (3)7. American Porter H. 22D. 5B. Strong Ale T. 10B. 18B. 19A. 20A. Foreign Extra Stout Q. 25B. Wheatwine G. Australian Sparkling Ale J. 18A. 24A. American IPA B. 18A. American Barleywine F. 1C. International Pale Lager 74 BJCP Beer Style Guidelines – 2015 Edition . Irish Stout L. Strong Bitter (3)14. 22A. Styles Sorted Using Country of Origin K. 23C. British Brown Ale B. Oatmeal Stout O. Historical Beer (Lichtenhainer) B. Scottish Heavy B. 17A. Fruit Lambic C. English IPA G. 23B. Scottish Export (3)15. Historical Beer (Piwo Grodziskie) A. British Golden Ale I. Cream Ale D. 12C. 1D. 10C. 22A. 15A. English Barleywine D. 1B. L. Specialty IPA (all) I. Irish Extra Stout M. American Stout R. IPA F. Sour Ale E. Belgian Pale Ale B. 11A. 14B. (3)9. Lambic A. American Wheat Beer (3)10. 16B. 10A. 12B. B. Flanders Red F. 13A. 27. 20B. 26C. 19A. Belgian Golden Strong Ale C. Dark Mild A. American Barleywine A. 27. Belgian Blond Ale C. 27. Weizenbock J. United States A. 14A. 11C. 22B. American Pale Ale A. 23F. American Lager C. 1A. 27.

14C. Flanders Red Ale 5. Imperial Stout A. 5A. 11A. Strong Bitter N. Ordinary Bitter L. 10C. Dunkles Bock (4)3. 11C. Kellerbier B. Bière de Garde (5)3. Vienna Lager O. Rauchbier C. 3C. Poland C. Historical Beer (Lichtenhainer) L. Historical Beer (Sahti) B. Weissbier G. 7C. 10B. Helles Bock D. 7C. International Dark Lager J. Scotland C. Doppelbock E. 6A. Dark Mild Q. 17C. Baltic Porter A. Festbier C. English Barleywine (4)10. Helles Exportbier B. Oud Bruin This system attempts to break the styles into groups based on C. 7C. Scottish Export A. Czech Premium Pale Lager (4)4. Belgian Dark Strong Ale B. 6A. 14B. 27. 12A. 27. 27. German Leichtbier (5)4. Kölsch A. Styles Sorted Using History B. Tropical Stout V. 3B. Austria N. Oatmeal Stout U. Czech Pale Lager G. 5D. Munich Helles B. German Pils C. 13C. Historical Beer (Piwo Grodziskie) D. British Strong Ale (4)9. American Lager N. 25C. 12C. 27. 4A. Best Bitter M. British Golden Ale O. 2A. 15C. American Light Lager A. 2C. Czech Dark Lager B. 11B. Historical Beer (Gose) K. Czech Amber Lager BJCP Beer Style Guidelines – 2015 Edition 75 . English Porter S. 4C. 27. 27. 16B. 20C. 5B. Kellerbier (Pale Kellerbier) J. 13A. 8A. Czech Amber Lager A. Kellerbier (Amber Kellerbier) H. Berliner Weisse J. Festbier C. 24C. 23E. 3A. 5D. 9C. Irish Stout (4)13. Helles Exportbier A. 7B. 26C. 3A. Amber Lager E. 16C. Scandinavia (4)5. Munich Helles B. 10A. 26B. 6B. 8B. European Pale Lager (4)8. Belgium A. Historical Beer (London Brown Ale) B. 15A. 1B. 23F. Schwarzbier D. 25B. England K. Czech Republic P. Witbier A. 4B. 25A. 17B. 12B. Fruit Lambic (5)1. 2B. France C. E. Pilsner F. Munich Dunkel C. Czech Pale Lager Q. Helles Bock D. 15B. 17A. 16A. Scottish Light D. Weizenbock I. Mass Market Pale Lager M. Märzen G. 3D. Australia C. 17D. Ireland A. Historical Beer (Pre-Pro Lager) K. Belgian Blond Ale C. Irish Red Ale B. 26A. British Brown Ale R. Vienna Lager F. 3C. 13B. Australian Sparkling Ale (4)6. English IPA P. Irish Extra Stout A. 23B. 5C. 5C. 7A. 1A. International Amber Lager I. International Pale Lager (4)7. 16D. Gueuze approach than the style family sorting. 4B. 24A. 24B. 23A. 7A. 8B. 23C. Belgian Golden Strong Ale E. 5A. German Leichtbier L. Dunkles Weissbier H. Wee Heavy (4)12. 6C. Belgian Tripel A. 4A. Belgian Pale Ale B. 3B. 26D. Foreign Extra Stout W. Saison D. Old Ale A. B. Sweet Stout T. 27. 4C. Historical Beer (Roggenbier) M. Eisbock F. Märzen D. Belgian Dubbel (5)2. Germany A. 14A. Czech Premium Pale Lager H. 23D. German Pils I. Altbier A. Scottish Heavy (4)11. 9A. Trappist Single F. Lambic historical development and derived styles in a more granular D.

19C. Munich Dunkel A. 23B. 26A. Historical Beer (Lichtenhainer) (5)17. 24A. Dunkles Bock A. 26D. 9B. Saison B. 27. Imperial Stout B. Strong Bitter C. Oatmeal Stout C. English Stout A. 20C. 9C. Oud Bruin C. 10C. 18A. Berliner Weisse B. American Stout B. Porter C. American Wheat Beer (5)13. English Pale Ale (5)21. 12C. Ordinary Bitter A. 26C. Lambic (5)15. Barleywine A. Belgian Blond Ale A. Blonde Ale C. 16B. Top-Fermented German Lagers (5)25. Belgian Strong Ale D. 1D. 22B. 21B. English Barleywine B. 15B. 22D. 3D. Old Ale B. 21A. Specialty IPA (all) E. Historical Beer (Piwo Grodziskie) D. Flanders Red B. American Barleywine C. Dunkles Weissbier (5)12. 27. 8B. 27. Historical Beer (Kentucky Common) B. 12A. Strong Ale A. Belgian Dark Strong Ale A. Belgian Pale Ale (5)23. 7B. Baltic Porter A. Irish Red Ale B. 2B. Historical Beer (Roggenbier) B. American Strong Ale (5)9. American Bitter Beer (derived from American C. 27. Czech Dark Lager B. 23A. Doppelbock B. British Golden Ale A. 17A. European Smoked Beer C. Weissbier C. 24B. 8A. 6B. Dark American Beer (derived from English (5)27. 24C. 22C. California Common A. Bière de Garde A. Historical Beer (Sahti) C. 26B. 12B. 5B. 9A. Historical Beer (Pre-Pro Porter) (5)5. American Brown Ale 76 BJCP Beer Style Guidelines – 2015 Edition . Sweet Stout D. Witbier A. 23D. Bock (5)20. American IPA B. Kölsch A. Dark Mild E. Foreign Extra Stout C. Weizenbock IPA) D. Specialty Beer Styles) A. 20A. E. German Sour Ale A. Wheat Beer B. English Mild D. 15C. 17D. 23C. Belgian Ale (5)10. Belgian Tripel (5)11. 23E. American Pale Ale (5)24. Best Bitter B. Schwarzbier C. Pale Ales (derived from English Pale Ale) A. Historical Beer (Gose) (5)14. Dark Lager (5)19. English Porter (5)6. 22A. Gueuze A. 11B. 1C. 19A. 16C. Wheatwine D. Belgian Dubbel C. 10B. 20B. 16D. 17B. 18B. 25B. Indigenous American Beer B. 6C. 23F. Trappist Single B. Irish Stout B. International Dark Lager D. Rauchbier A. 10A. American Porter A. Eisbock C. American Amber Ale A. 15A. Tropical Stout (5)8. English IPA (5)22. 25A. 19B. 27. Irish Stout (5)7. Irish Extra Stout D. 27. Belgian Sour Ale A. 2C. 25C. Double IPA F. American Pale Beer (derived from English B. 11C. Cream Ale (5)18. European Farmhouse Beer (5)26. 16A. All remaining beers in Categories 28-34 A. 27. Fruit Lambic (5)16. Belgian Golden Strong Ale styles) C. Australian Sparkling Ale C. 13C. 11A. British Strong Ale C. Altbier B. 13A. International Amber Lager B.

Flavor a lúpulo ligero a moderado buen balance.: 4. malt-oriented.013 Impresión general: Fácilmente bebible. puede incluir bajas proporciones de malta caramelizadas. IPA Especialidad: IPA ARGENTA Aspecto: color amarillo claro a dorado profundo.5% orientación a malta. límpido. Sólo levaduras secas. slightly fruity British or Kölsch. el carácter variante de Blond Ale. should not be aggressive. astringencias derivadas del lúpulo. Clean American yeast. De todos modos. Sin diacetil. Dorada Pampeana or Safale. The guidelines were written by local members. aceptable. Es aceptable X2. and were not validated by the BJCP. Argentine brewers developed Suggested style placement: Category 18 (Pale American Beer) a specific version of Blond Ale. seco y refrescante. although may muy limitados: no existían los extractos. May have a low to debe agregar complejidad. Windsor o Safale. comúnmente hops.APPENDIX B: LOCAL STYLES This appendix contains styles submitted by local chapters of the BJCP for styles that are not yet established. británicas levemente frutadas o Kölsch. aunque esto no es requerido. accesible. Finish medio seco a sweet finish. sólo malta pilsen y include low rates of caramelized malt.5º espuma persistente. Debe tener aroma a lúpulo Suggested style placement: Category 21 (IPA) bajo a medio. dry-hopping. suave. Windsor X1. Espuma baja a medio con buena retención. los usually packaged in cold. pero el balance tiende a la malta. aunque son aceptables Flavor: Initial soft malty sweetness. Aroma: aroma dulce maltoso ligero a moderado. No diacetyl. Muchas versiones tienen medio-seco o algo dulce. Overall impression: easy drinkability. Puede tener también tonos florales como flores de azhar o Aroma: light to moderate sweet malty aroma. Con estos ingredientes. Sabor a malta bajo a medio.A. sea o are absent. Nottingham. Low to medium head with good retention.009 – 1. Puede Ingredientes: usualmente solo malta pálida o pilsen. Amargor medio a medio alto. Claro a Impresión general: Una Pale Ale Argentina decididamente brillante. IBU: 15 – 22 FG: 1. Un carácter frutal leve de los ésteres es Comentarios: es dificultoso lograr el balance.042 – 1. Sensación suave sin amargor malta e inclusive algo de caramelo. They are not included in the main style guidelines. La Sabor: Dulzor maltoso inicial suave. Un bajo carácter frutal es aceptable. commonly Nottingham. (usualmente Cascade).3% – 5. medium hop aroma. en las Ipas inglesas. pero con menor tenor que áspero o astringencia. relativmente neutro de la fermentación es lo más usual. Puede hallarse dulzura límpida a Carbonatación media a alta. Medium to high las versiones más fuertes.054 clara. Caramel flavors typically bajos niveles acaramelados o picantes por el uso de trigo. pero no debería ser agresivo. they could use only pils malt. Sensación en boca: cuerpo medio liviano a medio. Algunas versiones pueden tener un tinte anaranjado.3º – 5. que deben dominar. Puede percibirse algún sabor a alcohol en Mouthfeel: Medium-light to medium body. but are more important for homebrewers within a single country.013 trigo no malteado pueden tener una leve turbiedad. Sensación en boca: Cuerpo mediano ligero a medio. Típicamente ausentes los clave del estilo está en la tomabilidad sin asperezas y con un flavors a caramelo. the pero no requerido. Cascade hops and dry yeast. lo que otorga un carácter a hierba adicional. With these ingredients. Mild to moderate hop flavor (usually Cascade). Low to moderate hop bitterness. usualmente Aspecto: El color varía de dorado medio a cobre rojizo medio. al igual que toques fenólicos producto de la Historia: los primeros cerveceros argentinos sólo accedían a fermentación del trigo. El amargor debe permanecer en el balance is normally towards the malt. Commonly Cascade lúpulo Cascade. Clear to brilliant. Debe ser Estadísticas vitales: D. Sin DMS. por lo que nunca debe estar presente. cerveceros argentinos desarrollaron una versión específica de Vital Statistics: OG: 1.: 1. El diacetil es un demérito importante en esta cerveza ya que Comúnmente lúpulo Cascade. named Dorada Pampeana. aunque notarse algo de alcohol en las versiones más fuertes. IPA Argenta el aroma frutal bajo a moderado. refrescante y moderadamente fuerte. apaga el lúpulo. con SRM: 3 – 5 ABV: 4. Sin diacetilo. balance adecuado. sin Comments: it is difficult to achieve the balance.: 1.009 – 1.F. No diacetyl. amarga y lupulada. Half-dry to something retrogusto pero nunca debe ser áspero. Levaduras americanas limpias. debiendo reflejar el carácter del lúpulo argentino. bajo a moderado. but no malteado. que nunca deben ser dominantes y solo malta pilsen y lúpulo cascade y con ellos desarrollaron esta deben agregar complejidad. Final derivado de los lúpulos argentinos. En sus comienzos los cerveceros caseros argentinos estaban Ingredients: usually only pale or pils malt. acondicionada en frío. aunque la moderada a moderada alta carbonatación puede combinarse con el trigo BJCP Beer Style Guidelines – 2015 Edition 77 . con aspectos prominentemente cítricos a Pampas Golden Ale pomelo rosado y cáscara de mandarina. Low to también herbal y/o resinoso aunque es menos habitual y solo moderate fruity aroma is acceptable. Buena SRM: 3 – 5 G. Sabor: A lúpulo medio a alto. aunque las versiones con dry-hopping o que contienen IBUs: 15 – 22 D. carbonation. Sin diacetilo.042 – 1.I. llamda Dorada Pampeana. but are available for use by those who wish to use them. soportado por una maltosidad limpia que proporciona un Appearance: light yellow to deep gold color. Smooth without harsh bitterness or astringency.054 la Blond Ale. Amargor Aroma: Intenso aroma a lúpulo con carácter floral y cítrico. Argentine Styles History: At the beginning argentine homebrewers were very limited: there weren´t extract.

recordar al grist de la Kölsch.065 Ejemplos comerciales: Antares Ipa Argenta. un perfil límpido o levemente frutal. Se diferencia de la stronger (but not all) versions. Many versions are dry hopped and can have an additional grassy aroma. Some clean alcohol flavor la malta. Some alcohol may be noted in stronger versions.para dar una sensación seca.008 – 1. May have some floral character like orange blossoms.0 – 6. SRM: 6 – 15 ABV: 5. although unfiltered dry-hopped versions or with unmalted wheat may be little hazy. (no en todas). lúpulo Argentino armonicen con el trigo. 78 BJCP Beer Style Guidelines – 2015 Edition . and more dry than American uso de lúpulos Argentinos que tienen características únicas de counterparts. como sucede en la developed in 2013 from Somos Cerveceros Association Witbier. Bullion may be used to add complexity. Aroma: Intense hop aroma with a citrusy and floral character derived from Argentine hops. Water character varies IBU: 35 – 60 DF: 1008 – 1015 from soft to moderately sulfate. donde también hay un frutado Different from an American IPA in that it is brewed with wheat producto de la fermentación. Kerze Ipa IBU: 35 – 60 FG: 1. Based on a citrus (from Argetine hop) and wheat para maceración simple) y una cantidad de trigo como pairing idea. Caramel malts should be limited Bullion para agregar complejidad.055 – 1. Vital Statistics: OG: 1. Flavor: Hop flavor is medium to high.015 Argenta. although it is less common and should only add complexity. The bitterness may linger into the aftertaste but should not be harsh. Good head stand. although moderate to Historia: La versión Argentina del histórico estilo inglés medium-high carbonation can combine with wheat to render desarrollada en el marco de una serie de encuentros de la an overall dry sensation in the presence of malt sweetness. sabor y aroma. Mapuche y single-temperature infusion mashing) with up to 15% wheat. refreshing and moderately strong Argentine pale ale. deben ser limitados y preferentemente utilizando trigo Ingredients: Pale ale malt (well-modified and suitable for caramelo. Kerze Ipa Argentine IPA Argenta.5%. and should reflect an Argentine hop character: citrusy. fermentation. Levadura americana que da and preferably be caramel wheat. although the malt backbone will support the strong hop character and provide the best balance. or herbal and resinous. No diacetyl. with its unique flavor and aroma Ingredientes: malta pálida (bien modificada y disponible characteristic. Low amounts of wheat are complemento que no debe superar el 15%. Asociación Civil Somos Cerveceros en 2013. Menor cuerpo que la IPA inglesa. El agua varía de blanda a Mapuche and Nugget are typical. American yeast that Estadísticas vitales: DO: 1055 – 1065 can give a clean or slightly fruity profile. persistent. El trigo puede ser similar to a Kölsh grist.5%. Argentine hops like Cascade. as is some fruitiness from malteado o sin maltear. grapefruit and tangerine peel must be dominant. The diacetyl is a high demerit because it can cover aroma hops. some versions can have an orange-ish tint. Fruitiness from esters and light phenolics from fermentation of wheat may also be detected in some versions. Victoria or moderadamente sulfatada. and never should be present. Se busca que las caracterísiticas cítricas del History: An Argentine version of the historical English style. donde se fueron Some smooth alcohol warming can and should be sensed in definiendo sus características distintivas. without hop-derived astringency. Overall Impression: A decidedly hoppy and bitter. Appearance: Color ranges from medium gold to medium reddish copper. aún en presencia de la dulzura de Medium-dry to dry finish. malted or unmalted. y más seca que Mouthfeel: Medium-light to medium-bodied mouthfeel la IPA Americana. Body is generally less than in IPA Americana por agregado de trigo a la receta de granos y el English counterparts. Suave tibieza a alcohol en las versiones más fuertes can be noted in stronger versions. Nugget son los usuales. and is generally clean and malty sweet although some caramel or spicy flavors from wheat. Medium-high to very high hop bitterness. are acceptable at low levels. Victoria y either malted or unmalted. Malt flavor should be low to medium. although this is not required. refreshing. but should be at a lower level than in English examples. Los lúpulos Argentinos como el Cascade. when its distinctive characteristics were defined. although a neutral fermentation character is usual. SRM: 6 – 15 GA 5. like in a witbier. and using Argentine hops.0 – 6. Some clean malty sweetness and caramel may be found in the background. Should be clear. EN el caso de agregar caramelos. although Spalt. The clue is drinkability without harshness and best balance. No DMS. El agregado de bajas cantidades de trigo puede meetings. Low fruitiness is acceptable but not required. Commercial Examples: Antares Ipa Argenta. aunque puede tener Spalt.

Oak flavors. Varieties of grape can contribute differently on the flavor profile: in general stone/tropical fruit flavors (peach. goaty notes. They can be an expression of territory. History: Produced by many Italian craft breweries during the last years. primary/secondary fermentation.090 IBUs: 10 – 30 FG: 1. Some sour notes are common and may help to improve the drinkability but should not be prominent as in Flemish ale/Lambic.043 – 1. As with aroma. coming from aging in barrels can be present but should not be predominant. strawberry) from red grape varieties.g. Birranova Moscata.8 – 10% BJCP Beer Style Guidelines – 2015 Edition 79 . Appearance: Color can range from gold to dark brown. cherry. Barley X3. Roasted and/or strong chocolate character is inappropriate. Bitterness and hop flavors are generally low. earthy.015 SRM: 5 – 30 ABV: 4. The grape/wine character should be pleasant and should not have defects such as oxidation. Further fruity character of fermentative origin is also common. Body is generally from low to medium and some acidity can contribute to increased perception of dryness. Pasturana Filare!. White to reddish head with generally a medium low retention. Ale or wine yeast can show a neutral character (more common) or a fruity profile (English and Belgian strains). along with some barnyard. apricot. Ingredients: Pils or pale base malt with some adjuncts (if any) or special malts. Clarity is generally good but can be affected by the use of grape. Grape or grape must (sometimes extensively boiled before use) can be used at different stages: boil. Barley BBevò. Birra del Borgo Equilibrista. A wide range of hop varieties can be used in low quantities in order not to excessively characterize the beer. goaty but should not be as intense as in a lambic/fruit lambic. Mouthfeel: Medium-high carbonation improves the perception of aroma. Aroma: Aromatic characteristics of a particular grape have to be noticeable but do should not overpower the other aromas. Cudera.. Malt character is usually restrained while hop aroma can range from medium-low to absent. earthy. not so prominent as to overshadow the base beer. Grape content can represent up 40% of whole grist. Rocca dei Conti Tarì Giacchè. No diacetyl. Gedeone Suggested style placement: Category 29 (Fruit Beer) PerBacco! Toccalmatto Jadis. LoverBeer BeerBera. Reddish/ruby color is usually due to the use of red grape varieties. grape character (must or winey like) must be present but may range from subtle to medium intensity. Loverbeer D’uvaBeer. Normally seen as speciality beer in the range of products of the brewery. Italian Grape Ale BB10. it represents a communion between beer and wine promoted to the large local availability of different varieties of grapes across the country. Strong examples can show some warming but without being hot or solventy. pineapple) can come from white grapes and red fruit flavors (e.Italian Styles Commercial Examples: Montegioco Tibir. Vital Statistics: OG: 1.007 – 1. or aging. Some examples can have a low to moderately low wild character described as barnyard. biodiversity and creativity of the brewer. Different kinds of special malts can be used but should be supportive and balanced. Diacetyl from very low to none. Overall Impression: A sometimes refreshing. sometimes more complex Italian ale characterized by different varieties of grapes. Montegioco Open Mind. Flavor: Many interpretations are possible.