BEER JUDGE CERTIFICATION PROGRAM

2021 STYLE GUIDELINES
Beer Style Guidelines

Copyright © 2021, 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 www.bjcp.org
Authored by Gordon Strong
with

Kristen England2021 Contributions:2015 Guideline Analysis:
2015 Style Contributions:

Dennis Mitchell, John Haven, Dan Pixley, Thomaz Pupo, Ron Pattinson
Don Blake, Agatha Feltus, Tom Fitzpatrick, Mark Linsner, Jamil Zainasheff
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
2015 Review & Comment: 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 Vřes2015 Final Review:
Brian Eichhorn, Agatha Feltus, Dennis Mitchell, Michael Wilcox

TABLE OF CONTENTSINTRODUCTION TO THE 2021 GUIDELINES ............................ IV
Styles and Categories .................................................... iv

5. PALE BITTER EUROPEAN BEER ........................................... 9

Naming of Styles and Categories .................................. iv

5B. Kölsch ...................................................................... 9

Using the Style Guidelines............................................ iv
Format of a Style Description ....................................... vi
Style Description Language .........................................vii
INTRODUCTION TO BEER STYLES .......................................... IX
Basic Categorization .....................................................ix
Common Attributes of All Beer Styles..........................ix
Glossary.........................................................................ix
Hop Terms .................................................................. x
Malt or Mashing Terms .............................................. x
Yeast or Fermentation Terms ..................................... x

5A. German Leichtbier .................................................. 95C. German Helles Exportbier .................................... 10
5D. German Pils ........................................................... 10
6. AMBER MALTY EUROPEAN LAGER .....................................11
6A. Märzen....................................................................11
6B. Rauchbier ...............................................................11
6C. Dunkles Bock......................................................... 12
7. AMBER BITTER EUROPEAN BEER ...................................... 13
7A. Vienna Lager ......................................................... 13
7B. Altbier .................................................................... 13

Quality or Off-Flavor Terms ......................................xi

8. DARK EUROPEAN LAGER .................................................. 14
8A. Munich Dunkel ..................................................... 14

Appearance Terms .....................................................xi

8B. Schwarzbier ........................................................... 14

Mixed Fermentation Terms ........................................ x

Color Reference ...........................................................xii
Style Organization .......................................................xii
Style Tag Reference ................................................... xiii
1. STANDARD AMERICAN BEER ............................................... 1
1A. American Light Lager .............................................. 1
1B. American Lager ........................................................ 1
1C. Cream Ale ................................................................ 2
1D. American Wheat Beer ............................................ 2
2. INTERNATIONAL LAGER......................................................3
2A. International Pale Lager .........................................3
2B. International Amber Lager .....................................3
2C. International Dark Lager ....................................... 4
3. CZECH LAGER ................................................................... 4
3A. Czech Pale Lager..................................................... 4
3B. Czech Premium Pale Lager .....................................53C. Czech Amber Lager .................................................5
3D. Czech Dark Lager ................................................... 6
4. PALE MALTY EUROPEAN LAGER ......................................... 7
4A. Munich Helles ......................................................... 7
4B. Festbier .................................................................... 7
4C. Helles Bock ............................................................. 8

9. STRONG EUROPEAN BEER ................................................ 15
9A. Doppelbock ........................................................... 15
9B. Eisbock .................................................................. 15
9C. Baltic Porter .......................................................... 16
10. GERMAN WHEAT BEER .................................................. 17
10A. Weissbier ............................................................. 17
10B. Dunkles Weissbier ............................................... 17
10C. Weizenbock.......................................................... 18
11. BRITISH BITTER .............................................................. 19
11A. Ordinary Bitter ..................................................... 19
11B. Best Bitter ............................................................. 19
11C. Strong Bitter ........................................................ 20
12. PALE COMMONWEALTH BEER ......................................... 21
12A. British Golden Ale ............................................... 21
12B. Australian Sparkling Ale ..................................... 21
12C. English IPA ..........................................................22
13. BROWN BRITISH BEER .................................................... 23
13A. Dark Mild ............................................................. 23
13B. British Brown Ale ................................................ 23
13C. English Porter ......................................................24

BJCP Beer Style Guidelines – 2021 Editioni14. SCOTTISH ALE ................................................................25
14A. Scottish Light .......................................................25

22. STRONG AMERICAN ALE .................................................43
22A. Double IPA ..........................................................43

14B. Scottish Heavy .....................................................25

22B. American Strong Ale ...........................................43

14C. Scottish Export ................................................... 26

22C. American Barleywine ..........................................44

15. IRISH BEER .................................................................... 27

22D. Wheatwine ..........................................................44

15A. Irish Red Ale ........................................................ 27

23. EUROPEAN SOUR ALE .................................................... 45

15B. Irish Stout ............................................................ 27

23A. Berliner Weisse ................................................... 45

15C. Irish Extra Stout.................................................. 28

23B. Flanders Red Ale ................................................. 45

16. DARK BRITISH BEER ...................................................... 29
16A. Sweet Stout ......................................................... 29
16B. Oatmeal Stout ..................................................... 29
16C. Tropical Stout ..................................................... 30
16D. Foreign Extra Stout ............................................ 30
17. STRONG BRITISH ALE ..................................................... 31
17A. British Strong Ale................................................. 31
17B. Old Ale .................................................................. 31
17C. Wee Heavy........................................................... 32
17D. English Barley Wine ........................................... 32
18. PALE AMERICAN ALE ..................................................... 33
18A. Blonde Ale ........................................................... 33
18B. American Pale Ale............................................... 33
19. AMBER AND BROWN AMERICAN BEER ............................ 34
19A. American Amber Ale .......................................... 34
19B. California Common ............................................ 34
19C. American Brown Ale ............................................35
20. AMERICAN PORTER AND STOUT ..................................... 36
20A. American Porter ................................................. 36
20B. American Stout .................................................. 36
20C. Imperial Stout ..................................................... 37

23C. Oud Bruin ............................................................46
23D. Lambic.................................................................46
23E. Gueuze ................................................................. 47
23F. Fruit Lambic ........................................................ 47
23G. Gose .................................................................... 48
24. BELGIAN ALE .................................................................49
24A. Witbier.................................................................49
24B. Belgian Pale Ale...................................................49
24C. Bière de Garde .....................................................50
25. STRONG BELGIAN ALE .................................................... 51
25A. Belgian Blond Ale ................................................ 51
25B. Saison .................................................................. 51
25C. Belgian Golden Strong Ale .................................. 52
26. MONASTIC ALE .............................................................. 53
26A. Belgian Single ...................................................... 53
26B. Belgian Dubbel .................................................... 53
26C. Belgian Tripel ...................................................... 54
26D. Belgian Dark Strong Ale ..................................... 54
27. HISTORICAL BEER .......................................................... 55
Historical Beer: Kellerbier........................................ 55
Historical Beer: Kentucky Common ........................ 56
Historical Beer: Lichtenhainer ................................. 56

21. IPA ............................................................................... 38
21A. American IPA ...................................................... 38

Historical Beer: London Brown Ale ......................... 56

21B. Specialty IPA ....................................................... 38

Historical Beer: Pre-Prohibition Lager .................... 57

Specialty IPA: Belgian IPA ...................................... 39

Historical Beer: Pre-Prohibition Porter ...................58

Specialty IPA: Black IPA .......................................... 39

Historical Beer: Roggenbier .....................................58

Specialty IPA: Brown IPA ........................................ 40

Historical Beer: Sahti ............................................... 59

Specialty IPA: Red IPA ............................................ 40
Specialty IPA: Rye IPA.............................................. 41
Specialty IPA: White IPA .......................................... 41
Specialty IPA: Brut IPA ............................................ 41
21C. Hazy IPA ............................................................. 42ii

Historical Beer: Piwo Grodziskie ............................. 57

INTRODUCTION TO SPECIALTY-TYPE BEER........................... 60
Entering Specialty-Type Beers ................................... 60
Entry Instructions ................................................... 60
Base Style ................................................................. 60

BJCP Beer Style Guidelines – 2021 Edition

Specialty Ingredients ............................................... 60
Best Fit ...................................................................... 61
Judging Specialty-Type Beers ..................................... 61
Overall Assessment ................................................... 61
Base Style .................................................................. 61
Multiple Ingredients ................................................. 61

5. Styles Sorted Using History.................................... 80
APPENDIX B: LOCAL STYLES................................................ 82
Argentine Styles ...................................................... 82
X1. Dorada Pampeana ................................................ 82
X2. IPA Argenta .......................................................... 82

Balance Effects of Specialty-Type Ingredients ......... 61

Italian Styles ............................................................ 83

28. AMERICAN WILD ALE.................................................... 62
28A. Brett Beer ........................................................... 62

Brazilian Styles ........................................................ 84

28B. Mixed-Fermentation Sour Beer ......................... 62

New Zealand Styles .................................................85
X5. New Zealand Pilsner .............................................85

28C. Wild Specialty Beer ............................................ 63

X3. Italian Grape Ale .................................................. 83
X4. Catharina Sour ..................................................... 84

28D. Straight Sour Beer.............................................. 63
29. FRUIT BEER ...................................................................65
29A. Fruit Beer ............................................................65
29B. Fruit and Spice Beer ............................................65
29C. Specialty Fruit Beer ............................................ 66
29D. Grape Ale ............................................................ 66
30. SPICED BEER ................................................................ 68
30A. Spice, Herb, or Vegetable Beer .......................... 68
30B. Autumn Seasonal Beer ....................................... 68
30C. Winter Seasonal Beer ......................................... 69
30D. Specialty Spice Beer ........................................... 69
31. ALTERNATIVE FERMENTABLES BEER ............................... 71
31A. Alternative Grain Beer ......................................... 71
31B. Alternative Sugar Beer ......................................... 71
32. SMOKED BEER ............................................................... 72
32A. Classic Style Smoked Beer .................................. 72
32B. Specialty Smoked Beer ........................................ 72
33. WOOD BEER .................................................................. 73
33A. Wood-Aged Beer ................................................. 73
33B. Specialty Wood-Aged Beer .................................. 73
34. SPECIALTY BEER ............................................................ 75
34A. Commercial Specialty Beer ................................. 75
34B. Mixed-Style Beer ................................................. 75
34C. Experimental Beer............................................... 75
APPENDIX A: ALTERNATE CATEGORIZATIONS .......................76
1. Styles Sorted Using 2008 Categories (Strict) ..........76
2. Styles Sorted Using 2008 Guidelines (Modified) ... 77
3. Styles Sorted Using Style Family ............................ 78
4. Styles Sorted Using Country of Origin ....................79
BJCP Beer Style Guidelines – 2021 Editioniii

INTRODUCTION TO THE 2021 GUIDELINES
The 2021 BJCP Style Guidelines are a minor revision to the 2015 edition, itself a major update of the 2008 edition. The
goals of the 2015 edition were to better address world beer styles as found in their local markets, keep pace withemerging craft beer market trends, describe historical beers now finding a following, better describe the sensory
characteristics of modern brewing ingredients, take advantage of new research and references, and help competition
organizers better manage the complexity of their events. These goals have not changed in the 2021 edition.
In 2015, many styles were added, some styles were divided into multiple categories, and some simply renamed. Styles
are organized into categories following a philosophy that groups styles with similar judging characteristics rather thana common heritage or family name. Do not assume that the same primary characteristic (e.g., color, strength, balance,
dominant flavor, country of origin) was used to determine each category grouping – the reasoning was more nuanced.
If you are familiar with the 2015 guidelines, we have made a few name changes and some styles have moved fromprovisional, historical, or local styles into the main guidelines. We intentionally tried to keep style moves, style
additions, and numbering changes to a minimum.

Styles and Categories
The BJCP Style Guidelines use some specific terms withspecialized meanings: Category, Subcategory, and Style.
When thinking of beer, mead, and cider styles, thesubcategory is the most important label – subcategorymeans essentially the same thing as style and identifies
the major characteristics of one type of beer, mead, or
cider. Each style has a well-defined description that is thebasic tool used during judging.
When specialty beer descriptions refer to a Classic Style,we mean a named style (or subcategory name) in the
BJCP Style Guidelines prior to the Specialty-Type Beerstyles section.
The larger categories are arbitrary groupings of beer,mead, or cider styles, usually with similar sensory
characteristics. Subcategories are not necessarily related
to each other within the same category. The purpose of thecategory structure is to group styles of beer, mead, andcider to facilitate judging during competitions. Do not
attempt to derive additional meaning from thesegroupings – no historical or geographic association is
implied or intended.
Competitions may create their own award categories thatare distinct from the style categories in these guidelines.
There is no requirement that competitions use
style categories as award categories! Individual
styles can be grouped in any manner to create desired
award categories in competition; for instance, to evenly
distribute the number of entries in each award category.
While style categories are more useful for judging
purposes since they group beers with similar sensory
characteristics, we recognize this may not be the best way
to learn about beer styles. For educational purposes, thestyles may be grouped into style families so they may becompared and contrasted. Beers may also be grouped bycountry of origin to better understand the history of beerin a country, or to learn about a local market. Any of thesegroupings is perfectly acceptable; the styles have only beengrouped as they are to facilitate competition judging. See
Appendix A for alternative groupings of styles.
iv

Naming of Styles and Categories
We chose names and titles to best represent the styles andgroupings in our categorization system. Don’t let thesenames interfere with your understanding the actual styledescriptions – that is the main point of the BJCP Style
Guidelines. We are not telling breweries what they should
call their products. We are only providing names that canbe used for easy reference.
We realize that many of our defined styles can havealternate names, or are called different things in other (oreven the same) parts of the world. In the past, we used
multiple names in style titles to avoid showing preference,but this too often led people to incorrectly use all thosenames simultaneously. So, we selected one unambiguous
name for each style.
We added a country or region of origin to some style titles
in order to differentiate between styles using a common
name (such as Porter). The titles we selected are intended
to be both unique and descriptive, but are not necessarily
what the products are called in local markets. We are not
implying any special ownership or standing based on thenames we selected, and we apologize for any unintentional
political, ethnic, or social offenses.
Some names we use are protected appellations or
trademarks. We are not saying that these should not be
respected, or that commercial breweries can use thesenames. Rather, these are the most appropriate names touse when discussing the styles. If this concept is hard tounderstand, just assume there is an implied “-style”
designation on every style name. We didn’t want to use“-style” in our naming scheme since these are styleguidelines, and of course everything is a style.

Using the Style Guidelines
When we published previous versions of the styleguidelines, we had no idea how prevalent and pervasive
they would become. We believed we were creating astandardized set of style descriptions for use in homebrew
competitions, but then found they were widely adopted

BJCP Beer Style Guidelines – 2021 Edition

worldwide to describe beer in general. Many countries
with emerging craft beer markets are now using them as
handbooks for what to brew. Consumers and trade groups
began using the styles to describe their products. And
unfortunately, many made astounding leaps of logic wellbeyond our original intent, and subsequently used theguidelines as a sort of universal Rosetta Stone for beer.
While we understand that our guidelines may have been
misused in contexts beyond our original intent, we’ve also
observed them being misused in competitions and forother BJCP purposes such as exam preparation andgrading. Some people misinterpret the guidelines, andthen often unknowingly instruct others in their misuse.
Our hope is that the information in this section will help
prevent many cases of misinterpretation and misuse in the
future. If anyone encounters someone using the guidelines
incorrectly, please refer them to this section.
The following maxims express our original intent, and aredesigned to limit misuse, not to prevent the guidelines
from being adopted for new uses:
1.

The BJCP Style Guidelines are guidelines not
specifications. Take those words at face value, or
their plain meaning. Guidelines are meant todescribe general characteristics of the most common
examples, and serve as an aid for judging; they are
not meant to be rigorously-applied specifications
that are used to punish slightly unusual examples.
They are suggestions, not hard limits. Allow forsome flexibility in judging so that well-crafted
examples can be rewarded. The guidelines are
written in detail to facilitate the process of thestructured evaluation of beer as practiced inhomebrewing competitions; don’t use eachindividual statement in style descriptions as areason to disqualify a beer.

2. The Style Guidelines are written primarily
for homebrew competitions. Individual styledescriptions are written primarily to aid in judging.
We have, in some cases, sought to define clear lines
between styles to create non-overlapping judging
categories. We understand that some styles may
overlap in the market, and some commercial
examples may straddle boundaries. We haveorganized style categories for the purpose oforganizing homebrew competitions, not for
describing and communicating the styles of theworld to a different audience.
3. We know many people use our guidelines.
We understand that other organizations or groups
are using our guidelines for purposes well beyond
our original intent. To the extent that those groups
find value in our work, we are happy to have ourguidelines used. We freely allow our naming andnumbering system to be used by others. However,
don’t make rash assumptions about the nature ofbeer and beer styles based on applications of theguidelines beyond their original intent. We also

know some craft brewers are using our guidelines torediscover historical styles, or to brew styles notnative to their country – we are thrilled to be able tohelp advance craft beer in this way. Just rememberthat it’s not our original mission to do this; it’s just a
happy side-effect.
4. Styles change over time. Beer styles change over
the years, and some styles are open to interpretationand debate. Simply because a style name hasn’tchanged over the years, doesn’t mean that the beers
themselves haven’t also changed. Commercial
brewers subject to government regulation andmarket forces definitely change their products overtime. For example, because there is now a beer
known as porter doesn’t mean that it has always
been made that way throughout its history. Our beerstyles are generally meant to describe modern beers
currently available, unless otherwise specified (e.g.,in the Historical Beer category).
5. Not every commercial beer fits our styles.
Don’t assume that every beer fits neatly into one of
our categories. Some breweries revel in creating
examples that don’t match our (or anyone else’s)
guidelines. Some create beer called by a style namethat deliberately doesn’t match our guidelines. It’s
perfectly fine for a commercial beer to not matchone of our styles; we have not attempted tocategorize every commercial beer – that is neither
our intent nor our mission.
6. We have not defined every possible beerstyle. Of course we know of beer styles that aren’t
defined in our guidelines. Perhaps they are obscureor unpopular, homebrewers aren’t making thestyles, insufficient examples or research material
exists to adequately define them to our standards, orthey are from a part of the world we haven’t visited
extensively. Maybe they are historical styles nolonger made, or that we believe the styles are apassing fad. Regardless of our reasons, don’t believethat our guidelines represent the complete
categorization of every beer style ever made – they
aren’t. They do, however, describe the beers mostcommonly made today by homebrewers and many
craft breweries.
7.

Commercial examples change over time. Just
like beer styles change, individual examples change
as well. A beer that was once a great example of astyle might not always remain so. Sometimes thebeer changes (with ownership change, perhaps) or
sometimes the style trend changes but the beer
doesn’t. For example, Anchor Liberty helped define
the American IPA style when it was created, but it
seems much more like typical American Pale Ales
today.

8. Ingredients change over time. Hops are a good
example today; new varieties are coming to market
with unique characteristics. Brewers looking for a

BJCP Beer Style Guidelines – 2021 Editionv

differentiator may be rapidly adopting (andabandoning) ingredients. It is difficult to say thatthe profile of a beer style is fixed when its typicalingredients are changing constantly. Allow for thesechanges when judging beer. For example, not all
American hops will be citrusy or piney. Don’t be
rigid about judging based on what was commonlyused at the time of this writing; understand what
ingredients are typically used, and adapt judging tomatch the evolving character.
9. Most styles are fairly broad. Some believe that
our styles inhibit brewer creativity by rigidly settingboundaries. That is not our intent – we thinkcreativity drives innovation, and that interpretation
by brewers should be allowed. However, not every
innovation is a good idea, or results in a beer that isrecognizable in the same grouping of others with thesame name. Therefore, styles should be interpreted
as having some flexibility, but within reason.
10. The Style Guidelines are not the Ten
Commandments. The words in this document are
not due to divine inspiration – they were written bypeople making a good faith effort to describe beer as
it is perceived. Don’t treat them as some kind of
Holy Scripture. Don’t get so lost in parsing
individual words that you lose sight of the overall
intent. The most important part of any style is theoverall balance and impression; that is, that the beer
reminds you of the style, and is a nicely drinkableproduct. To get lost in the individual descriptions
loses the essence of the style. The mere fact thatstyle descriptions can change from one edition of
the guidelines to the next should be the clearest
illustration that the words themselves are notsacred.
11. Our Guidelines are extensible. We understandthat our guidelines will change in the future, andthat there may be years between revision cycles. The
BJCP’s primary mission is to conduct exams, and if
the references changed constantly, it would makestudying nearly impossible. So, we have adopted acompromise: we have Provisional Styles listed on
our website that can be used in the same way asstyles in these guidelines. This allows us to addchanges between editions. We also have a list of
Style Entry Suggestions on our website to help
understand where best to enter styles not defined in
the guidelines or as a Provisional Style. Thesefeatures, as well as the extensibility of some styles
such as Specialty IPA and Historical Beer, allow
brewer-defined styles to be used in competitions.
Combined, these three features allow the guidelines
to evolve between major updates.
12. We are not the beer police. We categorize anddescribe beer styles that we see exist, and that areused. In no way are we telling commercial brewers
what they can brew, or saying that they are wrong if
their products don’t fit our guidelines. We also dovi

not create styles in the hopes that they will become
popular. The state of the overall beer market in any
given country is not our concern.
13. Different formats exist. Our guidelines appear inmany third-party locations, on multiple mobile
platforms, and are translated into other languages.
Unfortunately, not all these versions contain the fulltext of our guidelines, or are completely accuratetranslations. Be careful when using a format
supplied by someone other than the BJCP; when in
doubt, always refer to the original source.
14. The BJCP does not run competitions.
Sometimes competitions use entry software that
limits comments, or otherwise makes it difficult tocomply with Entry Instructions in the guidelines.
Report problems to competition organizers and to
the software suppliers. Our intent is that all
allowable information requested by the guidelines
be supplied by brewers, be accepted bycompetitions, and be furnished to judges.

Format of a Style Description
We use a standard format for describing beer styles. The
sections within this template have specific meanings thatshould be understood so as not to be misused:•

Overall Impression. This section describes theessence of the style – those points that distinguishit from other styles, and that make it unique. It
can also be thought of as an expanded consumerlevel description useful for describing anddifferentiating the style to someone who isn’t abeer geek or judge. This section also acknowledges
the many uses outside judging, and allows others
to describe a beer simply without using the detailneeded by judges.

•

Appearance, Aroma, Flavor, Mouthfeel.
These four sections are the basic sensory building
blocks defining the style, and are the standards
against which a beer is judged in competition.
These sections focus on the sensory perceptions
derived from the ingredients, not the ingredientsor process themselves. For example, saying that a
Munich Helles tastes like continental Pils malt is agreat shorthand for what is perceived; except, ofcourse, if you have no idea what continental Pils
malt actually tastes like. Our guidelines are
written so that a trained judge who has not tasted
examples of a given style can do a credible job
judging it using the structured evaluation method
and using our guidelines as a reference.

•

Comments. This section contains interesting
trivia or additional notes about a style that do notaffect the sensory assessment. Not every style has
extensive comments; some are quite simple.

•

History. The BJCP is not a historical researchorganization. We rely on available information,

BJCP Beer Style Guidelines – 2021 Edition

often revising our summaries as new facts are
published. Our histories are abridged summaries
of some of the more important points of styledevelopment; please do not take these notes as theentire, complete history of styles.
•

Characteristic Ingredients. We identify typicalor common ingredients or processes that drive thedistinguishing character of the style. Please do nottreat these notes as recipes, or as requirements.
Beer can be made in many different ways.

•

Style Comparison. Since some might better
understand an unfamiliar style if it could be
described in terms of other known styles, we haveprovided notes on the key points that distinguish astyle from similar or related styles. Not every
possible style comparison is listed.

••

help judges determine judging order, not whether
an example should be disqualified.
•

Do not assign any additional meaning to the orderof examples within the guidelines. Do not assume
that every commercial example would score
perfectly when evaluated against the styledescriptions. Simply because a commercial
example is listed as a reference for a style does notmean that every example is going to be worldclass. Some beers can be mishandled, and someexamples change over time.

Entry Instructions. This section identifies therequired information necessary for judges toevaluate a competition entry. This information
should always be provided by the entrant,
accepted by competition software, and provided tojudges. Entrants should be able to supply optionalcomments about their entries, subject to review bycompetition organizers.

Do not use commercial examples as the solebenchmark for a style – judge competition beers
against the guidelines, not expectations from asingle commercial example. One beer rarely
defines the entire range of a style, so do not limit
your expectations in such a restrictive way.
Breweries often assign names to their beers that
do not agree with our style guidelines. Be careful
about selecting examples based on brewerysupplied names alone.

Vital Statistics. The general characteristics ofthe style, expressed in Original Gravity (OG),Final Gravity (FG), Alcohol-by-Volume (ABV),International Bittering Units (IBUs), and Color as
expressed in the Standard Reference Method(SRM) from the American Society of Brewing
Chemists (ASBC).
For those outside the United States that use theEuropean Brewing Convention (EBC) color
method, note that an EBC value is roughly double
the equivalent SRM value. For those familiar with
the Lovibond system, Lovibond is roughly
equivalent to SRM for colors that exist in all but
the darkest beers. For the purists out there, we’retalking about what is distinguishable to a judge
using their eyes, not chemists using analyticalequipment in a laboratory setting.
Some style categories include multiple styles that
represent a continuum, such as British Bitter or
Scottish Ale. When we provide a dividing line
between these styles, we typically use a single
number to represent the upper bound of one styleand the lower bound of the next. This does not
imply that a beer with that borderline stat (e.g.,
ABV or OG) should be entered in both styles. No
overlap is intended. In these cases, treat the upperbound as “ending just before” and the lower
bound as “starting at” the listed numbers.
Keep in mind that these Vital Statistics are still
guidelines, not absolutes. Commercial outlierscertainly exist, but these statistics are meant todescribe where most examples are clustered. They

Commercial Examples. We include a selectionof current commercial examples that we believe
are representative of the style at the time of
publication. We may publish additional examples
on the BJCP website in the future. We cannot
guarantee that breweries will continue to makethese examples, that the names will stay the same,that the recipes won’t change, or that they will beavailable at your local bottle shop. Some arerotating, seasonal, pub-only, or otherwise difficult
to find outside festivals, competitions, or local
markets.

•

Tags. To facilitate the sorting of styles into
alternate groupings, we have applied tags tosignify attributes or information about a style. The
tags are in no particular order, and should not be
used to infer any deeper meaning.

Style Description Language
The guidelines are a set of long documents, and some styledescriptions are quite involved. To keep the prose frombeing bone-dry boring, synonyms (words or phrases
meaning exactly the same thing, or having nearly the same
meaning) are frequently used. Do not attempt to readmore into the use of synonyms than is intended. In thepast, some have questioned the difference between lightand low, medium and moderate, deep and dark, andmany other similar examples – the answer is, there is nodifference between these words in this context; they areintended to mean the same things (often, relative
intensities of perceptions). Take these words at their plain
meaning. If you find yourself parsing the guidelines likeyou’re trying to find a secret message in a song played
backwards, you’re trying too hard.
When we use multiple words to mean similar things, weare simply trying to be literate, and to use a reasonably

BJCP Beer Style Guidelines – 2021 Editionvii

educated vocabulary. We don’t want to be the Language
Police by saying that one synonym is always right andothers are always wrong. So don’t look for inconsistencies
in usage, or try to add nuanced distinctions in different
words used to express the same concept. Don’t requirethat words in the style guidelines be the exact same words
used on scoresheets or exams. Worry more about theconcept being conveyed and less about the precise
expression of the concept.
We stylize lists using the Oxford comma, which is a lessambiguous grammatical construct. When describing listsof characteristics, or means any or all of the items may bepresent, all means all of the items must be present,
either or means only one of the items can be present,
neither nor means none of the items can be present.
Past usage of and/or has been replaced by or, which has
the same logical meaning.
When we use style names in Capital Letters, we areintending them to be a cross-reference to those styles
within these guidelines. Lowercase usage of style names
represents a more general reference.
Pay careful attention to the modifiers used in styledescriptions. Look for guidance on the magnitude andviii

quality of each characteristic. Notice that many
characteristics are optional; beers not evidencing these
non-required elements should not be marked down. If an
intensity is used in conjunction with an optional indicator,that means any intensity from none up to the listed
intensity are allowable, but that the characteristic is not
required.
Phrases such as may have, can contain, might feature, is
acceptable, is appropriate, is typical, optionally, etc. allindicators of optional elements. Required elements are
generally written as declaratory phrases, or use words
such as must or should. Elements that must not bepresent often use phrases such as is inappropriate, no, ormust not. Again, take these words at their plain meaning.
Do not overly focus on single words or phrases within styledescriptions to the exclusion of the broader intent.
Understand the overall impression of the style, the generalbalance, and how the style differs from related or similarstyles. Do not disproportionately weight specific phrases ifthat would change the overall impression, balance, andmeaning of the style, or if it would cause the beer to bedisqualified or otherwise marked down for style issues.

BJCP Beer Style Guidelines – 2021 Edition

INTRODUCTION TO BEER STYLES
In order to reduce the length 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 exceptional 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 that we don’t have to repeat those
restrictions in every style.

Basic Categorization
The most general categorization of beer styles by yeast
type is a modern craft brewing phenomenon. American
brewers and most other craft brewers call beers ales ifthey use top-fermenting (ale) yeast and lagers if they use
bottom-fermenting (lager) yeast. Most categorization
systems will allow for a third classification, often called
spontaneously-fermented because of the method;
however, wild or mixed fermentation are perhaps more
widely-used modern craft beer terms for these beers
fermented with bacteria or non-Saccharomyces yeast.
The term wild in this context should not be interpreted
to imply spontaneously-fermented; most are directly
inoculated with the desired fermentation strains.
In Germany and other old-world brewing centers, theterminology most typically used to differentiate beers is
to refer to them as top-fermented or bottom-fermented.
Germans think of ale as a type of English beer, and lager
as a method of conditioning beer. So, Germans would
typically speak of Kölsch as a top-fermented lager beer,
not an ale, for example.
English brewers, particularly when dealing in a historicalcontext, might separate ales from porters and stouts as
types of beer (although in the next breath, saying there isno difference between porters and stouts). They might goeven further to describe ale as historically distinct frombeer in that beer was hopped (or more highly hopped)
than ale. These historical notes are important forunderstanding old recipes and writings, but have little
relevance today in the common usages of terms
describing beer.
These guidelines attempt to use the modern craft beerdefinitions of ale, lager, and wild as the major groupingsof beer styles, but will mention how they might bedescribed in local or regional contexts, if possible.

Common Attributes of All Beer Styles
The sensory attributes discussed in this section are
assumed to be present in every beer style description
unless otherwise noted. It is not necessary to repeat allthese characteristics for every style description. Do notassume that since a characteristic, such as diacetyl, isn’t
mentioned in a style description, that in any way it isallowable.
Unless explicitly noted in an individual style description,
all beer styles are assumed to be cleanly fermented andfree from technical faults, including acetaldehyde,
astringency, chlorophenols, diacetyl, DMS, fusel alcohol,and phenols. All beer styles are assumed to be free of
packaging and handling faults, including oxidation,light-struck, sour, and musty characteristics.
In mouthfeel, all beers are assumed to be free fromastringency, and not be creamy or have any other palate
sensations unless otherwise noted. Beers with an alcohol
level of 6% or less are assumed to not have the flavor or
warming nature of alcohol, unless otherwise noted.
Higher-alcohol beers that have a noticeable alcoholpresence should not be harsh, hot, solventy, or burning.
The alcohol character if noted, should be clean and nothave fusel alcohols.
Lagers tend to be smooth, clean, and free of esters.
Stronger and darker lagers may have light esters thatround out the flavor. Pale lagers, especially very fresh
ones, may have light but pleasant yeast-derived sulfur
notes. Some sulfur notes may be fleeting. These sulfur
notes are acceptable, but foul sulfur-based aromas(rotten eggs, sewer gas, etc.) are a fault.
Styles made with a large amount of Pilsner malt may
have low DMS notes; this is not a fault, but it is also not
required unless otherwise noted. In both cases, the small
amounts of sulfur or DMS should not be taken as
meaning that prominent quantities are somehow
desirable – they’re not. Just be aware that the use ofsome traditional ingredients often leaves small sensory
indications of their presence that might be consideredfaults in other contexts; that is perfectly acceptable,
although not required.
Unless otherwise noted, assume all lagers to not haveany fruitiness (esters). Ales tend to be less smooth thanlagers, so unless otherwise noted, assume all ales may
have some esters (not required, but not a fault).

Glossary
Some terminology used in the style guidelines may be
unfamiliar to some readers. Rather than include acomplete dictionary, we have highlighted a few terms
that either may not be well understood, or that imply
specific meanings within the guidelines. Sometimes
ingredient names are used as a shorthand for thecharacter they provide to beer. When judges use theseterms, they don’t necessarily imply that those specificingredients have been used, just that the perceived
characteristics match those commonly provided by thementioned ingredients.

BJCP Beer Style Guidelines – 2021 Editionix

Hop Terms
American hops –American brewing hops from thecraft beer era, typically having citrusy, resiny, evergreen,or similar characteristics. More modern hops can add awider range of characteristics, such as stone fruit, berry,tropical fruit, and melon.
Continental hops, Old World hops – traditional
European brewing hops, including German and Czech
landrace hops, British brewing hops, and those othervarieties from continental Europe. Typically described as
floral, spicy, herbal, or earthy. Generally less intensethan many New World hops.
Dry-Hopped – a post-boil addition of uncooked hop
products that gives the beer a fresh, bright hop aroma. A
dry-hopped beer is often more robust, vivid, and focusedthan the same beer without dry hops. It can shift thebalance of the beer to be more hop-focused without
adding bitterness. Should not be grassy, vegetal,
oxidized, cheesy, or old in character. Bright and fresh,not cooked.
Juicy – a trendy modern term used to describe hops
that have a quality like fresh fruit juices, especiallytropical fruits. Has other meanings, such as “mouthwatering” or “wet” that don’t apply in brewing.
New World hops – American hops, along with thosefrom Australia and New Zealand, and other non-Old
World locations. Can have all the attributes of classic
American hops, as well as tropical fruit, stone fruit, whitegrape, and other interesting aromatics.
Traditional German or Czech hops – also called
noble or landrace hops, long considered having thefinest, most refined character for traditional European
lagers. Often having a subtle, lightly floral, spicy, or
herbal character. Traditional implies that these areclassic types, not modern, aggressive hops.
Malt or Mashing Terms
Biscuity – dry, toasted grain, flour, or dough flavor
reminiscent of English digestive biscuits or cookies; inbrewing, a flavor commonly associated with Biscuit malt
and some traditional English malts.
Maillard products – a class of compounds produced
from complex interactions between sugars and aminoacids at high temperatures, resulting in brown colors andrich, malty, sometimes even somewhat meaty
compounds. In previous versions of the guidelines,
known as melanoidins, which are a subset of Maillard
products responsible for red-brown colors (and,according to Kunze, are “aroma-intensive”). In somebrewing literature, melanoidin and Maillard product areused interchangeably. The chemistry and flavor
characterization of Maillard products are not wellunderstood, so brewers and judges should avoid
excessively pedantic discussions around these points.
The takeaway is that we mean the richly malty flavors,xand need some kind of convenient shorthand to discuss
them. Maillard is pronounced, roughly, as “my-YARD.”
Munich malt – can provide a bready, richly malty
quality that enhances the malt backbone of a beer
without adding residual sweetness, although some canconfuse maltiness with sweetness. Darker Munich malts
can add a deeply toasted malt quality similar to toasted
bread crusts.
Pilsner or Pils malt – continental Pilsner malt is quitedistinctive, and has a slightly sweet, lightly grainy
character with a soft, slightly toasty, honey-like quality.
Higher in DMS precursors than other malts, its use cansometimes result in a low corny DMS flavor.
Vienna malt – can provide a bready-toasty maltpresence, but don’t expect the toasted notes to be
extreme – they’re more like the crust of freshly baked
bread than toasted bread.
Yeast or Fermentation Terms
Bubblegum – refers to the flavor profile of Bazooka
Bubble Gum original flavor, a pink chewing gum; a sweet
mixed fruit flavor dominated by banana and strawberrywith fruit punch flavors.
Clean fermentation profile – the quality of havingvery low to no yeast-derived fermentation byproducts inthe finished beer, typically implying that there are noesters, diacetyl, acetaldehyde, or similar components,
except if specifically mentioned. A shorthand for sayingthat the long list of possible fermentation byproducts is
not present in significant or appreciable quantities(barely perceived trace quantities at the threshold ofperception are typically acceptable, nonetheless).
Kveik – traditionally, a mixed blend of yeast in Norway
used to produce farmhouse style ales, often available assingle strains today. Not a beer style.
Pome fruit – apple, pear, quince. The botanicalclassification contains other fruit, but these are thecommon ones we mean.
Stone fruit – fleshy fruit with a single pit (or stone),such as cherry, plum, peach, apricot, mango, etc.
Mixed Fermentation Terms
Acetic character – vinegar-like, sharp, not a cleansourness.
Brett – shorthand term for Brettanomyces, anattenuative genus of yeast that often is used to produce
fruity (pome fruit, tropical fruit, stone fruit), floral, andoften funky complex flavors (leather, sweat, barnyard,
horse blanket, funk, etc.) in fermented beverages.
Derived from phenols or fatty acids produced during
fermentation. Literally means “British fungus” and isassociated with qualities produced during barrel aging.
Common species used in brewing include B. bruxellensis
and B. anomalous, although they are sometimes knownby other names; several strains exist with very different

BJCP Beer Style Guidelines – 2021 Edition

profiles (as with S. cerevisiae). Typically used as
secondary fermentation strain, although a few strains
exist that can fully attenuate wort enough to be used forprimary fermentation.
Clean sourness – a quality descriptor for sourness to
imply that the sourness has no vinegar, complex funk, orexcessive overtones; often used to describe a goodquality, sharp lactic sourness.
Ethyl acetate – a yeast-derived ester formed from
acetic acid and ethanol and produced at various levels
depending on yeast strain and stress. Low levels arefruity like pears, pineapples, or berries but high levels
are objectionable faults and have the aroma of solvent or
nail polish remover. High levels of oxygen and wild yeast
can create excessive amounts.
Indole –formed by ‘coliform’ bacteria contamination
during fermentation. It is often associated withsimultaneous production of DMS. Most often found inbeers that have a very long lag time or in spontaneousfermented beer. Smells of feces, dirty farm, or pig farms.
At lower levels, can be jasmine or floral. Always a fault.
LAB – shorthand for Lactic Acid Bacteria, including
Lactobacillus, Pediococcus, and others in the family
Lactobacillaceae. A broader term for identifying thesource of a lactic sourness.
Lacto – shorthand term for Lactobacillus.
Pedio – shorthand term for Pediococcus.
Ropiness – describes a mouthfeel where the beer
develops an increase in viscosity and pours thick andsyrupy. Various bacteria are the usual cause, Pedio being
most common, and happens from an increase inproduction of polysaccharides. A common stage inmixed-culture fermentation; the presence of Brett will
reduce this viscosity over time.

Clean – lacking off flavors; a positive term.
Crisp – a rapid, abrupt change in the mouthfeel of beerfrom smoothness to sharpness, leading into a dry finish.
Usually a positive term.
DMS – Dimethyl Sulfide, which can take on a wide
range of perceptual characteristics. Most are
inappropriate in any style of beer; however, a light,
background cooked corn quality may be noted and isacceptable in beers with high levels of Pilsner malt.
When the guidelines state that any levels of DMS areappropriate, it is this light cooked corn flavor, not othercooked vegetable characteristics or other DMS flavors.
Dry – same usage as with wine, meaning lacking
perceived sweetness. Well-attenuated. Obviously does
not mean “opposite of wet” in this context.
Elegant – smooth, tasteful, refined, pleasant charactersuggestive of high-quality ingredients handled with care;lacking rough edges, sharp flavors, and palate-attacking
sensations.
Harsh – when applied to beer, an unpleasant, sharp,
intense, or disagreeable texture, flavor, or aftertaste.
Some synonyms in this context are rough, coarse,
abrasive, not fine, dirtier, less refined, and less pure. A
quality term indicating the opposite of smooth, clean,and pleasant. Can imply astringency, but also can apply
to bitterness, alcohol, and other sensations. Negative.
Funky – a positive or negative term, depending on thecontext. If expected or desirable, can often take on abarnyard, wet hay, slightly earthy, horse blanket, or
farmyard character. If too intense, unexpected, or
undesirable, can take the form of silage, fecal, baby
diaper, or horse stall qualities.

Sacch – shorthand term for Saccharomyces.

Rustic – coarse, hearty, robust character reminiscent ofolder, traditional ingredients; perhaps less refined as a
general sensory experience.

THP – shorthand for tetrahydropyridine. Usually
produced by Lacto or Brett. At low levels, lends grainy,
toasted oat cereal-like character (think ‘Cheerios’ cereal
in the US). At high levels, can be perceived as mouse
cage, mousy, or urine-like (similar to the fault in cider
and wine). THP increases with oxygen exposure but
active Brett will reduce it over time. Always a fault.

Appearance Terms
Belgian Lace, Lacing – a characteristic and persistentlatticework pattern of foam left on the inside of the glass
as a beer is consumed. The look is reminiscent of finelacework from Belgium, where it is considered adesirable indicator of beer quality.

Quality or Off-Flavor Terms
Adjunct quality – a characteristic of beer aroma,
flavor, and mouthfeel that reflects the use of higher
percentages of non-malt fermentables. Can present as a
corny character, a lighter body than an all-malt product,
or a generally thinner-tasting beer. Does not necessarily
imply the use of any specific adjunct.

Legs – a pattern that a beverage leaves on the inside of a
glass after a portion has been consumed. The term refers
to the droplets that slowly fall in streams from beverage
residue on the side of the glass. Not an indication ofquality, but can indicate a higher alcohol, sugar, or
glycerol content.

Balanced – relative to a style, balanced implies a
pleasant, harmonious, agreeable, complementary mix ofelements, not an equal amount of each component. Does
not imply any absolute quantity, more of a measure of
appropriate coordination of flavor constituents.
BJCP Beer Style Guidelines – 2021 EditionxiColor Reference

Style Organization

Note that SRM is a measure of beer color density morethan hue, tint, or shade. Keep this in mind whenattempting to use only SRM numbers when describing
beers. Within these Guidelines, beer color descriptors
generally approximate this mapping to SRM values:

The beer styles described in the guidelines have been
categorized to assist with running homebrew
competitions. Categories (the major groupings of styles)
are artificial constructs that represent a collection ofindividual sub-categories (beer styles) that may or may
not have any historical, geographic, or traditional
relationship to each other.

Straw
YellowGold
Amber
Deep amber/light copper
CopperDeep copper/light brown
Brown
Dark Brown
Very Dark Brown
Black
Black, opaque

2-3
3-4
5-6
6-9
10-14
14-17
17-18
19-22
22-30
30-35
30+
40+

Do not infer that membership in a style category
somehow relates individual beer styles to each other. The
only reason why styles are grouped together is to assist
with managing of competitions scale and complexity.
Names given to the groupings are for competition
purposes only, and may not be found in broader contexts
in the beer and brewing industries.

Do not be overly pedantic about ascribing perceived
color names to SRM references, as viewing conditions
often greatly influence this perception, individual
perceptions vary, and hues outside of the yellow-tobrown spectrum can skew results. In the event ofapparent contradictions, favor the named descriptions
over the numbers.

xii

Competitions do not have to judge each stylecategory separately; they may be combined, split, orotherwise reorganized for competition purposes.
Competition organizers are free to combine style subcategories into their own competition categories. As longas each submitted beer is judged against the identified
sub-category (style), any logical grouping is permitted.

BJCP Beer Style Guidelines – 2021 Edition

Style Tag Reference
To assist with regrouping styles for other purposes, we have added informational tags to each style. These tags indicate
certain attributes of the beer that may be used for grouping purposes. The ‘meaning’ column explains the general intent of
the tag, but is not meant to be rigorous, formal definition. In no way do the tags supersede the actual descriptions of thestyle.

Category

Tag

Meaning

Strengthsession-strength<4% ABV

standard-strength

4-6% ABV

high-strength

6-9% ABVvery-high-strength>9% ABV

pale-color

straw to gold

amber-color

amber to copper-brown

dark-color

dark brown to black

Color

Fermentation/Conditioning
top-fermented

ale yeastbottom-fermented

lager yeast

any-fermentation

ale yeast or lager yeast

wild-fermented

non-Saccharomyces yeast/bacteria

lageredcold conditioned

aged

long conditioning before release

Region of Origin
british-isles

England, Wales, Scotland, Ireland

western-europe

Belgium, France, Netherlands

central-europe

Germany, Austria, Czech Republic, Scandinavia

eastern-europe

Poland, Baltic States, Russia

north-america

United States, Canada, Mexico

pacific

Australia, New Zealand

Style Family
ipa-familybrown-ale-family
pale-ale-family
pale-lager-family
pilsner-family
amber-ale-family
amber-lager-family
dark-lager-family
porter-family
stout-family
bock-familystrong-ale-family
wheat-beer-family
specialty-beer

BJCP Beer Style Guidelines – 2021 Edition

xiii

Category

Tag

MeaningEra
craft-styledeveloped in the modern craft beer era

traditional-styledeveloped before the modern craft beer era

historical-styleno longer made, or very limited production

Dominant Flavor

xiv

malty

malt-forward flavor

bitterbitter-forward flavor

balancedsimilar malt and bitter intensity

hoppy

hop flavor

roastyroasted malt or grain

sweet

noticeable residual sweetness or sugar flavor

smoke

flavor of smoked malt or grainsour

noticeable sourness or intentionally elevated acidity

wood

wood or barrel age character

fruit

noticeable flavor or aroma of fruit

spice

noticeable flavor or aroma of spices

BJCP Beer Style Guidelines – 2021 Edition

1. STANDARD AMERICAN BEER
This category describes everyday American beers that have a wide public appeal. Containing both ales and lagers, the beers of thiscategory are not typically complex, and have smooth, accessible flavors. The ales tend to have lager-like qualities, or are designed toappeal to mass-market lager drinkers as crossover beers. Mass-market beers with a more international appeal or origin are
described in the International Lager category.

1A. American Light Lager

1B. American Lager

Overall Impression: A highly carbonated, very light-bodied,nearly flavorless lager designed to be consumed very cold. Veryrefreshing and thirst-quenching.
Aroma: Low malt aroma optional, but may be perceived asgrainy, sweet, or corn-like, if present. Light spicy, floral, or
herbal hop aroma optional. While a clean fermentation profile
is desirable, a light amount of yeast character is not a fault.
Appearance: Very pale straw to pale yellow color. White,frothy head seldom persists. Very clear.
Flavor: Relatively neutral palate with a crisp, dry finish and a
low to very low grainy or corn-like flavor that might beperceived as sweetness due to the low bitterness. Low floral,
spicy, or herbal hop flavor optional, but is rarely strong enoughto detect. Low to very low bitterness. Balance may vary fromslightly malty to slightly bitter, but is usually close to even.
High carbonation may accentuate the crispness of the dry
finish. Clean fermentation profile.
Mouthfeel: Very light, sometimes watery, body. Very highly
carbonated with slight carbonic bite on the tongue.
Comments: Designed to appeal to as broad a range of thegeneral public as possible. Strong flavors are a fault. With little
malt or hop flavor, the yeast character often is what mostdifferentiates brands.
History: Coors briefly made a light lager in the early 1940s.
Modern versions were first produced by Rheingold in 1967 toappeal to diet-conscious drinkers, but only became popular
starting in 1973 after Miller Brewing acquired the recipe andmarketed the beer heavily to sports fans with the “tastes great,less filling” campaign. Beers of this genre became the largest
sellers in the United States in the 1990s.
Characteristic Ingredients: Two- or six-row barley with up
to 40% rice or corn as adjuncts. Additional enzymes canfurther lighten the body and lower carbohydrates. Lager yeast.
Negligible hops.
Style Comparison: A lighter-bodied, lower-alcohol, lower
calorie version of an American Lager. Less hop character andbitterness than a German Leichtbier.
Vital Statistics:
OG: 1.028 – 1.040
IBUs: 8 – 12
FG: 0.998 – 1.008
SRM: 2 – 3
ABV: 2.8 – 4.2%
Commercial Examples: Bud Light, Coors Light, Grain Belt
Premium Light American Lager, Michelob Light, Miller Lite,
Old Milwaukee Light
Tags: session-strength, pale-color, bottom-fermented, lagered,north-america, traditional-style, pale-lager-family, balanced

Overall Impression: A very pale, highly-carbonated, lightbodied, well-attenuated lager with a very neutral flavor profileand low bitterness. Served very cold, it can be a very refreshingand thirst-quenching drink.
Aroma: Low malt aroma optional, but may be perceived asgrainy, sweet, or corn-like, if present. Light spicy or floral hop
aroma optional. While a clean fermentation profile is desirable,
a light amount of yeast character is not a fault.
Appearance: Very pale straw to medium yellow color. White,frothy head seldom persists. Very clear.
Flavor: Relatively neutral palate with a crisp, dry finish and amoderately-low to low grainy or corn-like flavor that might beperceived as sweetness due to the low bitterness. Moderately
low hop flavor optional, with a floral, spicy, or herbal quality, ifstrong enough to distinguish. Low to medium-low bitterness.
Balance may vary from slightly malty to slightly bitter, but is
usually close to even. High carbonation may accentuate thecrispness of the dry finish. Clean fermentation profile.
Mouthfeel: Low to medium-low body. Very highly carbonatedwith slight carbonic bite on the tongue.
Comments: Often what non-craft beer drinkers expect to beserved if they order beer in the United States. May be marketed
as Pilsner outside Europe, but should not be confused withtraditional examples. Strong flavors are a fault. With little malt
or hop flavor, the yeast character is what most frequently
differentiates brands.
History: Evolved from Pre-Prohibition Lager (see Category27) in the US after Prohibition and World War II. Surviving
breweries consolidated, expanded distribution, and heavily
promoted a beer style that appealed to a broad range of the
population. Became the dominant beer style for many decades,
and spawned many international rivals who would develop
similarly bland products for the mass market supported byheavy advertising.
Characteristic Ingredients: Two- or six-row barley with up
to 40% rice or corn as adjuncts. Lager yeast. Light use of hops.
Style Comparison: Stronger, more flavor and body than an
American Light Lager. Less bitterness and flavor than an
International Pale Lager. Significantly less flavor, hops, andbitterness than traditional European Pilsners.
OG: 1.040 – 1.050
Vital Statistics:
IBUs: 8 – 18
FG: 1.004 – 1.010
SRM: 2 – 3.5
ABV: 4.2 – 5.3%
Commercial Examples: Budweiser, Coors Original, Grain
Belt Premium American Lager, Miller High Life, Old Style,
Pabst Blue Ribbon, Special Export
Tags: standard-strength, pale-color, bottom-fermented,
lagered, north-america, traditional-style, pale-lager-family,balanced

BJCP Beer Style Guidelines – 2021 Edition

11C. Cream Ale

1D. American Wheat Beer

Overall Impression: A clean, well-attenuated, highly
carbonated, flavorful American “lawnmower” beer. Easily
drinkable, smooth, and refreshing, with more character thantypical American lagers, yet still subtle and restrained.
Aroma: Medium-low to low malt notes, with a sweet, cornlike aroma. Low DMS optional. Medium-low hop aroma
optional, using any variety but floral, spicy, or herbal notes aremost common. Overall, has a subtle, balanced aroma. Low
fruity esters optional.
Appearance: Pale straw to light gold color, although usuallyon the pale side. Low to medium head with medium to highcarbonation. Fair head retention. Brilliant, sparkling clarity.
Effervescent.
Flavor: Low to medium-low hop bitterness. Low to moderatemalty sweetness, varying with gravity and attenuation. The
malt is generally neutral, possibly grainy or crackery. Usuallywell-attenuated. Balanced palate, with hops only enough to
support the malt. A low to moderate corny flavor is commonly
found, but light DMS is optional. Finish can vary fromsomewhat light, dry, and crisp to faintly sweet. Clean
fermentation profile, but low fruity esters are optional. Low to
medium-low hop flavor of any variety, but typically floral,
spicy, or herbal. Subtle.
Mouthfeel: Generally light and crisp, although body canreach medium. Smooth mouthfeel with medium to highattenuation; higher attenuation levels can lend a “thirstquenching” quality. High carbonation.
Comments: Most commercial examples are in the 1.050–
1.053 OG range, and bitterness rarely rises above 20 IBUs.
History: A sparkling or present-use ale from the second halfof the 1800s that survived prohibition. An ale brewed tocompete with lagers brewed in Canada and the US Northeast,
Mid-Atlantic, and Midwest states.
Characteristic Ingredients: American six-row malt, or a
combination of six-row and North American two-row. Up to
20% maize in the mash, and up to 20% sugar in the boil. Anyvariety of hops, often rustic American or Continental. Clean ale
yeast, or a mix of ale and lager beer.
Style Comparison: Similar to a Standard American Lager,
but with more character. Lighter body, smoother, and morecarbonated than a Blonde Ale. May seem like a somewhat
subtle Kölsch.
Vital Statistics:
OG: 1.042 – 1.055
IBUs: 8 – 20
FG: 1.006 – 1.012
SRM: 2 – 5
ABV: 4.2 – 5.6%
Commercial Examples: Genesee Cream Ale, Liebotschaner
Cream Ale, Kiwanda Pre-Prohibition Cream Ale, Little Kings
Cream Ale, Sleeman Cream Ale, Sun King Sunlight Cream Ale
Tags: standard-strength, pale-color, any-fermentation, northamerica, traditional-style, pale-ale-family, balanced

Overall Impression: A pale, refreshing grainy, doughy, or
bready wheat beer with a clean fermentation profile and avariable hop character and bitterness. Its lighter body andhigher carbonation contribute to its easy-drinking nature.
Aroma: Low to moderate grainy, bready, or doughy wheatcharacter. A light to moderate malty sweetness is acceptable.
Moderate esters optional, usually a neutral profile; banana is
inappropriate. Low to moderate citrusy, spicy, floral, or fruity
hop aroma. Not typically dry-hopped. No clove phenols.
Appearance: Usually pale yellow to gold. Clarity may range
from brilliant to hazy with yeast approximating a Weissbier.
Big, long-lasting white head.
Flavor: Light to moderately-strong bready, doughy, or grainy
wheat flavor, which can linger into the finish. May have amoderate malty sweetness or can finish quite dry and crisp.
Low to moderate hop bitterness, sometimes lasting into thefinish. Balance is usually even, but may be slightly bitter. Low
to moderate citrusy, spicy, floral, or fruity hop flavor. Moderate
esters optional. No banana. No clove phenols.
Mouthfeel: Medium-light to medium body. Medium-high tohigh carbonation. Slight creaminess is optional; wheat beers
sometimes have a soft, ‘fluffy’ impression.
Comments: Different variations exist, from an easy-drinking
fairly sweet beer to a dry, aggressively-hopped beer with astrong wheat flavor. American Rye beers should be entered as
31A Alternative Grain Beer.
History: An American craft beer adaptation of the Weissbier
style using a cleaner yeast and more hops, first produced byAnchor in 1984 and later widely popularized by Widmer.
Characteristic Ingredients: Clean American ale or lager
yeast. German Weissbier yeast is inappropriate. Wheat malt
(often 30–50%, lower than is typical in Weissbier). American,
German, or New World hops.
Style Comparison: More hop character and less yeast
character than Weissbier. Never with the banana and clove
character of Weissbier. Generally has the same range andbalance as Blonde Ales, but with a wheat character as theprimary malt flavor.
Vital Statistics:
OG: 1.040 – 1.055
IBUs: 15 – 30
FG: 1.008 – 1.013
SRM: 3 – 6
ABV: 4.0 – 5.5%
Commercial Examples: Bell’s Oberon, Boulevard Unfiltered
Wheat Beer, GoodLife Sweet As! Pacific Ale, Goose Island 312
Urban Wheat Ale, Widmer Hefeweizen
Tags: standard-strength, pale-color, any-fermentation, northamerica, craft-style, wheat-beer-family, balanced

2

BJCP Beer Style Guidelines – 2021 Edition

2. INTERNATIONAL LAGERInternational lagers are the premium, industrial, mass-market lagers produced in most countries in the world. Whether developed
from American or European styles, they all tend to have a fairly uniform character and are heavily marketed. Loosely derived fromoriginal Pilsner-type lagers, with colored variations having additional malt flavors while retaining a broad appeal. In many
countries, the styles will be referred to by their local country names. The use of the term “international” doesn’t mean that any beers
are actually labeled as such, but is more of a categorization of similar beers produced worldwide.

2A. International Pale Lager

2B. International Amber Lager

Overall Impression: A highly-attenuated pale lager without
strong flavors, typically well-balanced and highly carbonated.
Served cold, it is refreshing and thirst-quenching.
Aroma: Low to medium-low grainy-malty or slightly cornysweet malt aroma. Very low to medium spicy, floral, or herbal
hop aroma. Clean fermentation profile.
Appearance: Pale straw to gold color. White, frothy head may
not be long lasting. Very clear.
Flavor: Low to moderate levels of grainy-malt flavor,
medium-low to medium bitterness, with a crisp, dry, wellattenuated finish. The grain character can be somewhat
neutral, or show a light bready-crackery quality. Moderate
corny or malty sweetness optional. Medium floral, spicy, or
herbal hop flavor optional. Balance may vary from slightly
malty to slightly bitter, but is usually relatively close to even.
Neutral aftertaste with light malt and sometimes hop flavors.
Mouthfeel: Light to medium body. Moderately high to highly
carbonated. Can have a slight carbonic bite on the tongue.
Comments: Tends to have fewer adjuncts than American
Lagers. They may be all-malt, although strong flavors are still afault. A broad category of international mass-market lagers
ranging from up-scale American lagers to the typical “import”
or “green bottle” international beers found in America andmany export markets. Often confusingly labeled as a “Pilsner.”
Any skunkiness in commercial beers is a handling fault, not acharacteristic of the style.
History: In the United States, developed as a premium
version of the standard American lager, with a similar history.
Outside the US, developed either as an imitation of Americanstyle lagers, or as a more accessible (and often drier and less
bitter) version of a Pilsner-type beer. Often heavily marketed
and exported by large industrial or multi-national breweries.
Characteristic Ingredients: Two- or six-row barley. May
use rice, corn, or sugar as adjuncts, but are generally all malt.
Style Comparison: Generally more bitter and filling than
American Lager. Less hoppy and bitter than a German Pils.
Less body, malt flavor, and hop character than a Czech
Premium Pale Lager. More robust versions can approach a
Munich Helles in flavor, but with more of an adjunct quality.
Entry Instructions: Entrant may specify regional variations,if desired (Mexican lager, Dutch lager, etc.).
Vital Statistics:
OG: 1.042 – 1.050
IBUs: 18 – 25
FG: 1.008 – 1.012
SRM: 2 – 6
ABV: 4.5 – 6.0%
Commercial Examples: Asahi Super Dry, Birra Moretti,
Corona Extra, Devils Backbone Gold Leaf Lager, Full Sail
Session Premium Lager, Heineken, Red Stripe, Singha
Tags: standard-strength, pale-color, bottom-fermented,
lagered, traditional-style, pale-lager-family, balanced

Overall Impression: A smooth, easily-drinkable, malty
amber lager with a flavorful caramel or toast character. Usually
fairly well-attenuated, often with an adjunct quality andrestrained bitterness.
Aroma: Low to moderate grainy malt aroma often with very
low to moderate caramel or toasty malt accents. Occasionally,
nutty or biscuity, but never roasty. Low, unobtrusive floral or
spicy hop aroma. Clean fermentation profile.
Appearance: Golden-amber to reddish-copper color. Brightclarity. White to off-white foam stand which may not last.
Flavor: Low to moderate malt flavor, often with caramel or
toasty-bready flavors. Low to medium-low corny sweetness
optional. Low to moderate bitterness, giving the beer a malty tofairly even balance. Low to moderate spicy, herbal, or floral
hop flavor. Clean fermentation profile. The finish is moderately
dry with a moderately malty aftertaste. The beer may seem a
touch sweet if the bitterness level is low.
Mouthfeel: Light to medium body. Medium to highcarbonation. Smooth. Some examples can be slightly creamy.
Comments: A wide spectrum of mass-market amber lagers
either developed independently in various countries, or
describing rather generic amber beers with more historicalrelevance that eventually changed into indistinguishable
products in modern times.
History: Varies by country, but generally represents either anadaptation of the mass-market International Pale Lager, or an
evolution of indigenous styles into more generic products.
Characteristic Ingredients: Two-row or six-row base malt.
Color malts such as Victory, amber, or roast. May be all malt or
use adjuncts. Sugars or coloring agents possible. Caramel malt.
European or American hops.
Style Comparison: Less well-developed malt flavor than a
Vienna Lager, often with an adjunct taste. Less robust flavor
and bitterness than Altbier.
Vital Statistics:
OG: 1.042 – 1.055
IBUs: 8 – 25
FG: 1.008 – 1.014
SRM: 6 – 14
ABV: 4.5 – 6.0%
Commercial Examples: Abita Amber Lager, Brooklyn
Lager, Capital Wisconsin Amber Lager, Dos Equis Amber,
Grain Belt NordEast, Yuengling Lager
Tags: standard-strength, amber-color, bottom-fermented,
lagered, traditional-style, amber-lager-family, malty

BJCP Beer Style Guidelines – 2021 Edition

32C. International Dark Lager
Overall Impression: A darker, richer, and somewhat
sweeter version of international pale lager with a little morebody and flavor, but equally restrained in bitterness. The low
bitterness leaves the malt as the primary flavor element, andthe low hop levels provide very little in the way of balance.
Aroma: Faint malt aroma. Medium-low roast and caramel
malt aroma optional. Light spicy, herbal, or floral hop aroma
optional. Clean fermentation profile.
Appearance: Deep amber to very dark brown with brightclarity and ruby highlights. Foam stand may not be long
lasting, and is beige to light tan in color.
Flavor: Low to medium sweet maltiness. Medium-low
caramel or roasted malt flavors optional, possibly with hints ofcoffee, molasses, brown sugar, or cocoa. Low floral, spicy, or
herbal hop flavor optional. Low to medium bitterness. May
have a very light fruitiness. Moderately crisp finish. Thebalance is typically somewhat malty. Burnt or moderately
strong roasted malt flavors are inappropriate.
Mouthfeel: Light to medium-light body. Smooth with a lightcreaminess. Medium to high carbonation.

Comments: A broad range of international lagers that are
darker than pale, and not assertively bitter or roasted.
History: Darker versions of International Pale Lagers often
created by the same large, industrial breweries and meant toappeal to a broad audience. Often either a colored or sweetened
adaptation of the standard pale industrial lager, or a more
broadly accessible (and inexpensive) version of more
traditional dark lagers.
Characteristic Ingredients: Two- or six-row barley withcorn, rice, or sugars adjuncts. Light use of caramel and darker
roasted malts. Commercial versions may use coloring agents.
Style Comparison: Less flavor and richness than Munich
Dunkel, Schwarzbier, or other dark lagers. Frequently uses
adjuncts, as is typical of other International Lagers.
Vital Statistics:
OG: 1.044 – 1.056
IBUs: 8 – 20
FG: 1.008 – 1.012
SRM: 14 – 30
ABV: 4.2 – 6.0%
Commercial Examples: Baltika #4 Original, Dixie
Blackened Voodoo, Heineken Dark Lager, Saint Pauli Girl
Special Dark, San Miguel Dark, Shiner BockTags: standard-strength, dark-color, bottom-fermented,
lagered, traditional-style, dark-lager-family, malty

3. CZECH LAGER
Czech lagers are generally divided by gravity class (draft, lager, special) and color (pale, amber, dark). The Czech names for thesecategories are světlé (pale), polotmavé (amber), and tmavé (dark). The gravity classes are výčepní (draft, 7–10 °P), ležák (lager, 11–12°P), and speciální (special, 13 °P+). Pivo is of course the Czech word for beer. The division into gravity classes is similar to the Germangroupings of schankbier, vollbier, and starkbier, although at different gravity ranges. Czech beers within the classes are often simply
referenced by their gravity. There are often variations within the gravity-color groupings, particularly within the speciální class. The
style guidelines combine some of these classes, while other beers in the Czech market are not described (such as the strong Czech
Porter). This is not to imply that the categories below are the full coverage of Czech beers, simply a way of grouping some of the morecommonly found types for judging purposes.
Czech lagers in general are differentiated from German and other Western lagers in that German lagers are almost always fully
attenuated, while Czech lagers can have a slight amount of unfermented extract remaining in the finished beer. This helps provide aslightly higher finishing gravity (and thus slightly lower apparent attenuation), slightly fuller body and mouthfeel, and a richer,slightly more complex flavor profile in equivalent color and strength beers. German lagers tend to have a cleaner fermentation
profile, while Czech lagers are often fermented cooler (7–10 °C) and for a longer time, and can have a light, barely noticeable (nearthreshold) amount of diacetyl that often is perceived more as a rounded body than overtly in aroma and flavor [significant buttery
diacetyl is a flaw]. Czech lager yeast strains are not always as clean and attenuative as German strains, which helps achieve thehigher finishing gravity (along with the mashing methods and cooler fermentation). Czech lagers are traditionally made withdecoction mashes (often double decoction), even with modern malts, while most modern German lagers are made with infusion or
step infusion mashes. These differences characterize the richness, mouthfeel, and flavor profile that distinguishes Czech lagers.

3A. Czech Pale Lager
Overall Impression: A lighter-bodied, rich, refreshing,
hoppy, bitter pale Czech lager having the familiar flavors of thestronger Czech Premium Pale Lager (Pilsner-type) beer but in alower alcohol, lighter-bodied, and slightly less intense format.
Aroma: Light to moderate bready-rich malt combined withlight to moderate spicy or herbal hop bouquet; the balance
between the malt and hops may vary. Faint hint of caramel is
acceptable. Light (but never intrusive) diacetyl and light, fruity
esters are optional. No sulfur.
Appearance: Light yellow to deep gold color. Brilliant to veryclear, with a long-lasting, creamy white head.
Flavor: Medium-low to medium bready-rich malt flavor witha rounded, hoppy finish. Low to medium-high spicy or herbal
hop flavor. Bitterness is prominent but never harsh. Flavorfuland refreshing. Low diacetyl or fruity esters are optional, butshould never be overbearing.

4

Mouthfeel: Medium-light to medium body. Moderate
carbonation.
Comments: The Czech name of the style is světlé výčepní
pivo.
History: Josef Groll initially brewed two types of pale beer in
1842–3, a výčepní and a ležák, with the smaller beer having
twice the production; Evan Rail speculates that these were
probably 10 °P and 12 °P beers, but that the výčepní could havebeen weaker. This is the most consumed type of beer in the
Czech Republic at present.
Characteristic Ingredients: Soft water with low sulfate andcarbonate content. Traditional Czech hops. Czech Pilsner malt.
Czech lager yeast. Low ion water provides a distinctively soft,rounded hop profile despite high hopping rates.
Style Comparison: A lighter-bodied, lower-intensity,
refreshing, everyday version of Czech Premium Pale Lager.

BJCP Beer Style Guidelines – 2021 EditionVital Statistics:
OG: 1.028 – 1.044
IBUs: 20 – 35
FG: 1.008 – 1.014
SRM: 3 – 6
ABV: 3.0 – 4.1%
Commercial Examples: Bernard světlé pivo 10, Březňák
světlé výčepní pivo, Notch Session Pils, Primátor Antonínsvětlé výčepní, Radegast Rázna 10, Únětické pivo 10°
Tags: session-strength, pale-color, bottom-fermented, lagered,central-europe, traditional-style, pale-lager-family, bitter,hoppy

3B. Czech Premium Pale Lager
Overall Impression: A refreshing pale Czech lager withconsiderable malt and hop character and a long finish. The
malt flavors are complex for a Pilsner-type beer. The bitterness
is strong and clean but lacks harshness, which gives a wellbalanced, rounded flavor impression that enhances
drinkability.
Aroma: Medium to medium-high bready-rich malt andmedium-low to medium-high spicy, floral, or herbal hop
bouquet; though the balance between the malt and hops mayvary, the interplay is rich and complex. Light diacetyl, or very
low fruity esters are optional. Esters tend to increase withgravity.
Appearance: Medium yellow to deep gold color. Brilliant tovery clear clarity. Dense, long-lasting, creamy white head.
Flavor: Rich, complex, bready maltiness combined with apronounced yet soft and rounded bitterness and floral andspicy hop flavor. Malt and hop flavors are medium to mediumhigh, and the malt may contain a slight impression of caramel.
Bitterness is prominent but never harsh. The long finish can bebalanced towards hops or malt but is never aggressively tilted
either way. Light to moderately-low diacetyl and low hopderived esters are acceptable, but need not be present.
Mouthfeel: Medium body. Moderate to low carbonation.
Comments: Generally a group of pivo Plzeňského typu, orPilsner-type beers. This style is a combination of the Czech
styles světlý ležák (11–12.9 °P) and světlé speciální pivo (13–14.9 °P). In the Czech Republic, only Pilsner Urquell andGambrinus are called Pilsner, despite how widely adopted thisname is worldwide. Outside the Czech Republic, Czech Pilsner
or Bohemian Pilsner are sometimes used to differentiate thebeer from other Pilsner-type beers.
Kvasnicové (“yeast beer”) versions are popular in the Czech
Republic, and may be either kräusened with yeasted wort or
given a fresh dose of pure yeast after fermentation. These beers
are sometimes cloudy, with subtle yeastiness and enhanced
hop character. Modern examples vary in their malt to hopbalance and many are not as hop-forward as Pilsner Urquell.
History: Commonly associated with Pilsner Urquell, which
was first brewed in 1842 after construction of a new brewhouseby burghers dissatisfied with the standard of beer brewed inPlzeň. Bavarian brewer Josef Groll is credited with firstbrewing the beer, although there may have been earlier palelagers in Bohemia. Just as important as the lager yeast was theuse of English malting techniques.
Characteristic Ingredients: Traditional Czech hops. Czech
malt. Czech lager yeast. Water low in sulfate and carbonate
provides a distinctively soft, rounded hop profile despite highhopping rates. The bitterness level of some larger commercial
examples has dropped in recent years, although not as much as
in many contemporary German examples.

Style Comparison: More color, malt richness, and body thana German Pils, with a fuller finish and a cleaner, softer
impression. Stronger than a Czech Pale Lager.
Vital Statistics:
OG: 1.044 – 1.060
IBUs: 30 – 45
FG: 1.013 – 1.017
SRM: 3.5 – 6
ABV: 4.2 – 5.8%
Commercial Examples: Bernard světlé ležák 12°, Budvar 33
světlý ležák, Pilsner Urquell, Pivovar Jihlava Ježek 11%,
Primátor Premium lager, Radegast Ryze hořká 12, Únětická
pivo 12°
Tags: standard-strength, pale-color, bottom-fermented,
lagered, central-europe, traditional-style, pilsner-family,balanced, hoppy

3C. Czech Amber Lager
Overall Impression: A malty amber Czech lager with a hop
character that can vary from low to quite significant. The malt
flavors also can vary, leading to different interpretations andbalances ranging from drier, bready, and slightly biscuity tosweeter and somewhat caramel-like.
Aroma: Moderate intensity, rich malt aroma that can beeither bready and Maillard product-dominant or slightly
caramelly sweet. Spicy, floral, or herbal hop character may bemoderate to none. Clean lager character, though low fruity
esters (stone fruit or berries) may be present. Low diacetyl
optional.
Appearance: Deep amber to copper color. Clear to brightclarity. Large, off-white, persistent head.
Flavor: Complex malt flavor is dominant (medium tomedium-high), though its nature may vary from dry and
Maillard product-dominant to caramelly and almost sweet.
Some examples have a candy-like to graham-cracker malt
character. Low to moderate spicy hop flavor. Prominent but
clean hop bitterness provides a balanced finish. Subtle plum or
berry esters optional. Low diacetyl optional. No roasted malt
flavor. Finish may vary from dry and hoppy to relatively sweet.
Mouthfeel: Medium-full to medium body. Soft and round,often with a gentle creaminess. Moderate to low carbonation.
Comments: The Czech name of the style is polotmavé pivo,
which translates as half-dark beer. This style is a combinationof the Czech styles polotmavý ležák (11–12.9 °P) andpolotmavé speciální pivo (13–14.9 °P). Some versions may be a
blend of pale and dark lagers.
History: A Vienna-style lager which has continued to be
brewed in the Czech Republic. A resurgence of small breweries
opening in the Czech Republic has increased the number ofexamples of this style.
Characteristic Ingredients: Pilsner and caramel malts, but
Vienna and Munich malts may also be used. Low mineralcontent water. Traditional Czech hops. Czech lager yeast.
Style Comparison: The style can be similar to a Vienna
Lager but with stronger Czech late hop character, or thatapproaching a British Bitter but significantly richer with moreof a deep caramel character. Large brewery versions are
generally similar to Czech Premium Pale Lager with slightly
darker malt flavors and less hop, while smaller breweries often
make versions with considerable hop character, malt
complexity, or residual sweetness.
Vital Statistics:
OG: 1.044 – 1.060
IBUs: 20 – 35
FG: 1.013 – 1.017
SRM: 10 – 16
ABV: 4.4 – 5.8%

BJCP Beer Style Guidelines – 2021 Edition

5Commercial Examples: Bernard Jantarový ležák 12°,Gambrinus Polotmavá 12°, Kozel Semi-Dark, Lobkowicz
Démon 13, Primátor 13 polotmavé, Strakonický Dudák
Klostermann polotmavý ležák
Tags: standard-strength, amber-color, bottom-fermented,
lagered, central-europe, traditional-style, amber-lager-family,balanced

3D. Czech Dark Lager
Overall Impression: A rich, dark, malty Czech lager with aroast character that can vary from almost absent to quite
prominent. Malty balance and an interesting and complex
flavor profile, with variable levels of hopping that provides arange of possible interpretations.
Aroma: Medium to medium-high rich, deep, sometimes sweet
maltiness, with optional qualities such as bread crusts, toast,
nuts, cola, dark fruit, or caramel. Roasted malt characters suchas chocolate or sweetened coffee can vary from moderate tonone but should not overwhelm the base malt character. Low
to moderate spicy hop aroma optional. Low diacetyl and low tomoderate fruity esters (plums or berries) may be present.
Appearance: Dark copper to almost black color, often with ared or garnet tint. Clear to bright clarity. Large, off-white totan, persistent head.
Flavor: Medium to medium-high deep, complex maltinessdominates, typically with malty-rich Maillard products and alight to moderate residual malt sweetness. Malt flavors such ascaramel, toast, nuts, licorice, dried dark fruit, chocolate, or
coffee may also be present, with very low to moderate roast
character. Low to moderate spicy hop flavor. Moderate tomedium-low bitterness, but should be perceptible. Balance canvary from malty to relatively well-balanced to gently hopforward. Low to moderate diacetyl and light plum or berryesters may be present.

6

Mouthfeel: Medium to medium-full body, considerable
mouthfeel without being heavy or cloying. Moderately creamy
in texture. Smooth. Moderate to low carbonation. Can have aslight alcohol warmth in stronger versions.
Comments: This style is a combination of the Czech styles
tmavý ležák (11–12.9 °P) and tmavé speciální pivo (13–14.9°P). More modern examples are drier and have higher
bitterness while traditional versions often have IBUs in the 18–
20 range with a sweeter balance.
History: The U Fleků brewery has been operating in Prague
since 1499, and produces the best-known version. Many small,new breweries are brewing this style.
Characteristic Ingredients: Pilsner and dark caramel malts
with the addition of debittered roasted malts are mostcommon, but additions of Vienna or Munich malt are also
appropriate. Low mineral content water. Traditional Czech
hops. Czech lager yeast.
Style Comparison: The beer is the Czech equivalent of adark lager ranging in character from Munich Dunkel to
Schwarzbier, but typically with greater malt richness and hoparoma, flavor, and bitterness.
Vital Statistics:
OG: 1.044 – 1.060
IBUs: 18 – 34
FG: 1.013 – 1.017
SRM: 17 – 35
ABV: 4.4 – 5.8%
Commercial Examples: Bernard černý ležák 12°, Budvartmavý ležák, Herold lmavé silné pivo 13°, Kozel Dark ,Krušovice černé, Primátor dark lager, U Fleků Flekovský
tmavý ležák 13°
Tags: standard-strength, dark-color, bottom-fermented,
lagered, central-europe, traditional-style, dark-lager-family,balanced

BJCP Beer Style Guidelines – 2021 Edition

4. PALE MALTY EUROPEAN LAGERThis style category contains pale German lagers of vollbier to starkbier strength that emphasize the flavor of Pilsner malt in thebalance while remaining well-attenuated.

4A. Munich Helles

4B. Festbier

Overall Impression: A gold-colored German lager with asmooth, malty flavor and a soft, dry finish. Subtle spicy, floral,
or herbal hops and restrained bitterness help keep the balancemalty but not sweet, which helps make this beer a refreshing,
everyday drink.
Aroma: Moderate grainy-sweet malt aroma. Low tomoderately-low spicy, floral, or herbal hop aroma. Pleasant,clean fermentation profile, with malt dominating the balance.
The freshest examples will have more of a malty-sweet aroma.
Appearance: Pale yellow to pale gold. Clear. Persistent
creamy white head.
Flavor: Moderately malty start with the suggestion ofsweetness, moderate grainy-sweet malt flavor with a soft,rounded palate impression, supported by a low to medium-low
bitterness. Soft and dry finish, not crisp and biting. Low tomoderately-low spicy, floral, or herbal hop flavor. Malt
dominates hops in the palate, finish, and aftertaste, but hops
should be noticeable. No residual sweetness, simply theimpression of maltiness with restrained bitterness. Clean
fermentation profile.
Mouthfeel: Medium body. Medium carbonation. Smooth,well-lagered character.
Comments: Very fresh examples can have a more prominent
malt and hop character that fades over time, as is often noticed
in exported beers. Helles in Munich tends to be a lighter
version than those outside the city. May be called Helles
Lagerbier.
History: Created in Munich in 1894 to compete with palePilsner-type beers, often first credited to Spaten. More popular
in Southern Germany.
Characteristic Ingredients: Continental Pilsner malt.
Traditional German hops. Clean German lager yeast.
Style Comparison: Similar in malt balance and bitterness to
Munich Dunkel, but less malty-sweet in nature and pale rather
than dark and rich. More body and malt presence than a
German Pils, but less crisp and with less hop character
throughout. Similar malt profile as a German Helles
Exportbier, but with fewer hops in the balance and slightly lessalcohol. Less body and alcohol than a Festbier.
Vital Statistics:
OG: 1.044 – 1.048
IBUs: 16 – 22
FG: 1.006 – 1.012
SRM: 3 – 5
ABV: 4.7 – 5.4%
Commercial Examples: Augustiner Lagerbier Hell, HackerPschorr Münchner Gold, Löwenbraü Original, Paulaner
Münchner Lager, Schönramer Hell, Spaten Münchner Hell,
Weihenstephaner Original Heles
Tags: standard-strength, pale-color, bottom-fermented,
lagered, central-europe, traditional-style, pale-lager-family,
malty

Overall Impression: A smooth, clean, pale German lager
with a moderately strong malty flavor and a light hop
character. Deftly balances strength and drinkability, with apalate impression and finish that encourages drinking.
Showcases elegant German malt flavors without becoming too
heavy or filling.
Aroma: Moderate malty richness, with an emphasis on toastydoughy aromatics and an impression of sweetness. Low to
medium-low floral, herbal, or spicy hops. The malt should nothave a deeply toasted, caramel, or biscuity quality. Clean lager
fermentation profile.
Appearance: Deep yellow to deep gold color; should not haveamber hues. Bright clarity. Persistent white to off-white foam
stand. Most commercial examples are pale gold in color.
Flavor: Medium to medium-high malty flavor initially, with alightly toasty, bread dough quality and an impression of soft
malty richness. Medium to medium-low bitterness, definitely
malty in the balance. Well-attenuated and crisp, but not dry.
Medium-low to medium floral, herbal, or spicy hop flavor.
Clean fermentation profile. The taste is mostly of Pils malt, butwith slightly toasty hints. The bitterness is supportive, but stillshould yield a malty, flavorful finish.
Mouthfeel: Medium body, with a smooth, somewhat creamy
texture. Medium carbonation. Alcohol strength barely
noticeable as warming, if at all.
Comments: This style represents the modern German beer
served at Oktoberfest (although it is not solely reserved for
Oktoberfest; it can be found at many other ‘fests’), and issometimes called Wiesn (“the meadow” or local name for the
Oktoberfest festival). We chose to call this style Festbier sinceby German and EU regulations, Oktoberfestbier is a protected
appellation for beer produced at large breweries within the
Munich city limits for consumption at Oktoberfest. Other
countries are not bound by these rules, so many craft breweries
in the US produce beer called Oktoberfest, but based on the
traditional style described in these guidelines as Märzen. May
be called Helles Märzen.
History: Since 1990, the majority of beer served at
Oktoberfest in Munich has been this style. Export beer
specifically made for the United States is still mainly of the
traditional amber style, as are US-produced interpretations.
Paulaner first created the golden version in the mid-1970s
because they thought the traditional Oktoberfest was too
filling. So they developed a lighter, more drinkable but still
malty version that they wanted to be “more poundable”(according to the head brewer at Paulaner). But the actual typeof beer served at Oktoberfest is set by a Munich city committee.
Characteristic Ingredients: Majority Pils malt, but withsome Vienna or Munich malt to increase maltiness. Differencesin commercial examples are mostly due to different maltsters
and yeast, not major grist differences.
Style Comparison: Less intense and less richly toasted thana Märzen. Stronger than a Munich Helles, with a bit more
body, and hop and malt flavor. Less rich in malt intensity thana Helles Bock. The malt complexity is similar to a highergravity Czech Premium Pale Lager, although without theassociated hops.

BJCP Beer Style Guidelines – 2021 Edition7

Vital Statistics:
OG: 1.054 – 1.057
IBUs: 18 – 25
FG: 1.010 – 1.012
SRM: 4 – 6
ABV: 5.8 – 6.3%
Commercial Examples: Augustiner Oktoberfest, HackerPschorr Superior Festbier, Hofbräu Oktoberfestbier,
Löwenbräu Oktoberfestbier, Paulaner Oktoberfest Bier,
Weihenstephaner Festbier
Tags: standard-strength, pale-color, bottom-fermented,
lagered, central-europe, traditional-style, pale-lager-family,
malty

4C. Helles Bock
Overall Impression: A relatively pale, strong, malty German
lager with a nicely attenuated finish that enhances drinkability.
The hop character is generally more apparent and the malt
character less deeply rich than in other Bocks.
Aroma: Moderate to strong grainy-sweet malt aroma, oftenwith a lightly toasted quality and low Maillard products.
Moderately-low spicy, herbal, or floral hop aroma optional.
Clean fermentation profile. Low fruity esters optional. Verylight alcohol optional.
Appearance: Deep gold to light amber in color. Bright toclear clarity. Large, creamy, persistent, white head.
Flavor: Moderately to moderately strong grainy-sweet,
doughy, bready, or lightly toasty malt flavor dominates withsome rich Maillard products providing added interest. Few
caramel flavors optional. Low to moderate spicy, herbal, floral,
peppery hop flavor optional, but present in the best examples.
Moderate hop bitterness, more so in the balance than in otherBocks. Clean fermentation profile. Well-attenuated, notcloying, with a moderately-dry finish that may taste of both
malt and hops.

8

Mouthfeel: Medium-bodied. Moderate to moderately-highcarbonation. Smooth and clean with no harshness or
astringency, despite the increased hop bitterness. Light alcohol
warming optional.
Comments: Also known as Maibock. Compared to darker
Bock beers, the hops compensate for the lower level of Maillard
products in the balance.
History: A fairly recent development in comparison to theother members of the bock family. The serving of Maibock is aseasonal offering associated with springtime and the month ofMay, and may include a wider color and hopping range than isseen in exported products.
Characteristic Ingredients: A mix of Pils, Vienna, andMunich malts. No adjuncts. Light use of pale crystal type malts
possible. Traditional German hops. Clean lager yeast.
Decoction mash is traditional, but boiling is less than inDunkles Bock to restrain color development. Soft water.
Style Comparison: Can be thought of as either a pale version
of a Dunkles Bock, or a Munich Helles or Festbier brewed tobock strength. While quite malty, this beer typically has lessdark and rich malt flavors, and can be drier, hoppier, and more
bitter than a Dunkles Bock. Less strong than a pale
Doppelbock, but with similar flavors.
Vital Statistics:
OG: 1.064 – 1.072
IBUs: 23 – 35
FG: 1.011 – 1.018
SRM: 6 – 9
ABV: 6.3 – 7.4%
Commercial Examples: Altenmünster Maibock, Ayinger
Maibock, Chuckanut Maibock, Einbecker Mai-Ur-Bock,
Hofbräu Maibock, Mahr’s Heller BockTags: high-strength, pale-color, bottom-fermented, lagered,central-europe, traditional-style, bock-family, malty

BJCP Beer Style Guidelines – 2021 Edition5. 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 traditional German hops. They are generally bottom-fermented or are lagered to provide a smooth profile, andare well-attenuated as are most German beers.

5A. German Leichtbier
Overall Impression: A pale, highly-attenuated, light-bodied
German lager with lower alcohol and calories than standardstrength beers. Moderately bitter with noticeable malt and hop
flavors, the beer is still interesting to drink.
Aroma: Low to medium hop aroma, with a spicy, herbal, or
floral character. Low to medium-low grainy-sweet or slightly
crackery malt aroma. Clean fermentation profile.
Appearance: Pale straw to deep yellow in color. Brilliant
clarity. Moderate white head with average to below average
persistence.
Flavor: Low to medium grainy-sweet malt flavor initially.
Medium hop bitterness. Low to medium hop flavor, with aspicy, herbal, or floral quality. Clean fermentation character,well-lagered. Dry finish with a light malty and hoppy aftertaste.
Mouthfeel: Light to very light body. Medium to highcarbonation. Smooth, well-attenuated.
Comments: Marketed primarily as a diet-oriented beer withlower carbohydrates, alcohol, and calories. Pronounced“LYESHT-beer.” May also be known as a Diat Pils or Helles,
this style is in the schankbier gravity class. Other variations ofLeicht class beers can be made from Weissbier, Kölsch, andAltbier; those beers are best entered as 34B Mixed-Style Beer.
History: Traditional versions existed as drinks for physicallaborers in factories or fields, but modern versions are more
based on popular American products in the same class andtargeted towards health or fitness conscious consumers.
Increasingly supplanted in the current market by non-alcoholicbeers and radlers.
Characteristic Ingredients: Continental Pils malt. German
lager yeast. Traditional German hops.
Style Comparison: Like a lower-alcohol, lighter-bodied,slightly less aggressive German Pils or Munich Helles. Morebitter and flavorful than an American Light Lager.
Vital Statistics:
OG: 1.026 – 1.034
IBUs: 15 – 28
FG: 1.006 – 1.010
SRM: 1.5 – 4
ABV: 2.4 – 3.6%
Commercial Examples: Autenrieder Schlossbräu Leicht,
Greif Bräu Leicht, Hohenthanner Tannen Hell Leicht,
Müllerbrau Heimer Leicht, Schönramer Surtaler Schankbier,
Waldhaus Sommer Bier
Tags: session-strength, pale-color, bottom-fermented, lagered,central-europe, traditional-style, pale-lager-family, bitter,
hoppy

5B. Kölsch
Overall Impression: A subtle, brilliantly clear, pale beerwith a delicate balance of malt, fruit, and hop character,moderate bitterness, and a well-attenuated but soft finish.
Freshness makes a huge difference with this beer, as thedelicate character can fade quickly with age.
Aroma: Low to very low grainy-sweet malt aroma. A subtle
fruit aroma (apple, pear, or sometimes cherry) is optional, butwelcome. Low floral, spicy, or herbal hop aroma optional. The

intensity of aromatics is fairly subtle but generally balanced,
clean, fresh, and pleasant.
Appearance: Medium yellow to light gold. Brilliant clarity.
Has a delicate white head that may not persist.
Flavor: A delicate flavor balance between malt, fruitiness,
bitterness, and hops, with a clean, well-attenuated finish. The
medium to medium-low grainy maltiness may have very lightbready or honey notes. The fruitiness can have an almost
imperceptible sweetness. Medium-low to medium bitterness.
Low to moderately-high floral, spicy, or herbal hop flavor; mostare medium-low to medium. May have a neutral-grainy to lightmalty sweet impression at the start. Soft, rounded palate.
Finish is soft, dry, and slightly crisp, not sharp or biting. No
noticeable residual sweetness. While the balance between theflavor components can vary, none are ever strong.
Mouthfeel: Medium-light to medium body; most are
medium-light. Medium to medium-high carbonation. Smoothand soft, but well-attenuated and not heavy. Not harsh.
Comments: A traditional top-fermented, lagered beer from
Cologne, Germany (Köln). Köln breweries differentiatethemselves through balance, so allow for a range of variation
within the style when judging. Drier versions may seem
hoppier or more bitter than the IBU levels might suggest. The
delicate flavor profile does not age well, so be alert foroxidation defects. Served in Köln in a tall, narrow 20cl glasscalled a Stange.
History: Köln has a top-fermenting brewing tradition since
the Middle Ages, but the beer now known as Kölsch wasdeveloped in the late 1800s as an alternative to pale lagers.
Bottom fermentation was actually prohibited in Cologne.
Kölsch is an appellation protected by the Kölsch Konvention(1986), and is restricted to breweries in and around Köln. The
Konvention simply defines the beer as a “light, highly
attenuated, hop-accentuated, clear, top-fermenting Vollbier.”
Characteristic Ingredients: Traditional German hops.
German Pils, Pale, or Vienna malt. Attenuative, clean German
ale yeast. Occasional small use of wheat malt. Current
commercial practice is to ferment around 15 °C, cold condition
near freezing for up to a month, and serve fresh.
Style Comparison: Can be mistaken for a Cream Ale orsomewhat subtle German Pils.
Vital Statistics:
OG: 1.044 – 1.050
IBUs: 18 – 30
FG: 1.007 – 1.011
SRM: 3.5 – 5
ABV: 4.4 – 5.2%
Commercial Examples: Früh Kölsch, Gaffel Kölsch, Mühlen
Kölsch, Päffgen Kolsch, Reissdorf Kölsch, Sion Kölsch, Sünner
KölschTags: standard-strength, pale-color, top-fermented, lagered,central-europe, traditional-style, pale-ale-family, balanced

BJCP Beer Style Guidelines – 2021 Edition

95C. German Helles Exportbier

5D. German Pils

Overall Impression: A golden German lager balancing asmooth malty profile with a bitter, hoppy character in a slightly
above-average body and strength beer.
Aroma: Medium-low to medium floral, spicy, or herbal hop
aroma. Moderate grainy-sweet malt aroma, possibly with light
toasty, bready, or doughy notes. Clean fermentation profile.
Hops and malt both noticeable, and generally balanced.
Appearance: Medium yellow to deep gold. Clear. Persistent
white head.
Flavor: Moderate, balanced malt and hops with supporting
bitterness. Malt and hop flavors similar to aroma (samedescriptors and intensities). Medium, noticeable bitterness, fullon the palate, with a medium-dry finish. Clean fermentation
character. Aftertaste of both malt and hops, generally inbalance. Mineral character typically perceived more as aroundness and fullness of flavor, and a dry, flinty sharpness inthe finish rather than overt mineral flavors. Background sulfate
optional.
Mouthfeel: Medium to medium-full body. Medium
carbonation. Smooth and mellow on the palate. Very slight
warmth may be noted in stronger versions.
Comments: Also known Dortmunder Export, Dortmunder,
Export, or simply a Dort. Called Export within Germany, andoften Dortmunder elsewhere, Export is also a beer strength
descriptor under German brewing tradition, and could beapplied to other styles. Splits the difference between a German
Pils and a Munich Helles in several aspects: color, hop-maltbalance, finish, bitterness.
History: Developed in Dortmund in the Ruhr industrial
region in the 1870s in response to pale Pilsner-type beers. It
became very popular after World War II but declined in the
1970s. Other Export-class beers developed independently, andreflected a slightly stronger version of existing beers.
Characteristic Ingredients: Minerally water with highlevels of sulfates, carbonates, and chlorides. Traditional
German or Czech hops. Pilsner malt. German lager yeast.
Decoction mash traditional.
Style Comparison: Less finishing hops and more body thana German Pils. More bitter and drier than a Munich Helles.
Stronger, drier, but less hoppy than a Czech Premium Pale
Lager.
Vital Statistics:
OG: 1.050 – 1.058
IBUs: 20 – 30
FG: 1.008 – 1.015
SRM: 4 – 6
ABV: 5.0 – 6.0%
Commercial Examples: Chuckanut Export Dortmunder
Lager, DAB Dortmunder Export, Dortmunder Kronen,Landshuter Edel Hell, Müllerbräu Export Gold, SchönramerGold
Tags: standard-strength, pale-color, bottom-fermented,
lagered, central-europe, traditional-style, pale-lager-family,balanced

Overall Impression: A pale, dry, bitter German lager
featuring a prominent hop aroma. Crisp, clean, and refreshing,showing a brilliant gold color with excellent head retention.
Aroma: Moderately to moderately-high flowery, spicy, or
herbal hops. Low to medium grainy, sweet, or doughy malt
character, often with a light honey and toasted cracker quality.
Clean fermentation profile. The hops should be forward, but
not totally dominate the malt in the balance.
Appearance: Straw to deep yellow, brilliant to very clear,with a creamy, long-lasting white head.
Flavor: Initial malt flavor quickly overcome with hop flavor
and bitterness, leading into a dry, crisp finish. Malt and hop
flavors similar to aroma (same descriptors and intensities).
Medium to high bitterness, lingering into the aftertaste alongwith a touch of malt and hops. Clean fermentation profile.
Minerally water can accentuate and lengthen the dry finish.
Hops and malt can fade with age, but the beer should always
have a bitter balance.
Mouthfeel: Medium-light body. Medium to high carbonation.
Should not feel heavy. Not harsh, but may have a flinty,
minerally, sharpness in some examples.
Comments: Modern examples of Pils tend to become paler incolor, drier and sharper in finish, and more bitter moving fromSouth to North in Germany, often mirroring increasing sulfatesin the water. Pils found in Bavaria tend to be a bit softer in
bitterness with more malt flavor and late hop character, yet stillwith sufficient hops and crispness of finish to differentiate
itself from Munich Helles. The use of the term ‘Pils’ is morecommon in Germany than ‘Pilsner’ to differentiate it from theCzech style, and (some say) to show respect.
History: Adapted from Czech Pilsner to suit brewing
conditions in Germany, particularly water with higher mineralcontent and domestic hop varieties. First brewed in Germanyin the early 1870s. Became more popular after WWII as
German brewing schools emphasized modern techniques.
Along with its cousin Czech Pilsner, it is the ancestor of themost widely produced beer styles today.
Characteristic Ingredients: Continental Pilsner malt.
Traditional German hops. Clean German lager yeast.
Style Comparison: Lighter in body and color, drier, crisper,
more fully attenuated, more lingering bitterness, and higher
carbonation than a Czech Premium Pale Lager. More hopcharacter, malt flavor, and bitterness than International Pale
Lager. More hop character and bitterness with a drier, crisper
finish than a Munich Helles; the Helles has more malt
intensity, but of the same character as the German Pils.
Vital Statistics:
OG: 1.044 – 1.050
IBUs: 22 – 40
FG: 1.008 – 1.013
SRM: 2 – 4
ABV: 4.4 – 5.2%
Commercial Examples: ABK Pils Anno 1907, Jever
Pilsener, König Pilsener, Paulaner Pils, Bierstadt Slow-Pour
Pils, Rothaus Pils, Schönramer Pils, Trumer Pils
Tags: standard-strength, pale-color, bottom-fermented,
lagered, central-europe, traditional-style, pilsner-family, bitter,
hoppy

10

BJCP Beer Style Guidelines – 2021 Edition

6. AMBER MALTY EUROPEAN LAGERThis category groups amber-colored, German-origin, bottom-fermented lagerbiers that have a malty balance and are vollbier tostarkbier in strength.

6A. Märzen
Overall Impression: An amber, malty German lager with aclean, rich, toasty, bready malt flavor, restrained bitterness,
and a well-attenuated finish. The overall malt impression issoft, elegant, and complex, with a rich malty aftertaste that isnever cloying or heavy.
Aroma: Moderate malty aroma, typically rich, bready,somewhat toasty, with light bread crust notes. Clean lager
fermentation character. Very low floral, herbal, or spicy hoparoma optional. Caramel-sweet, biscuity-dry, or roasted malt
aromas are inappropriate. Very light alcohol might be detected,
but should never be sharp. Clean, elegant malt richness shouldbe the primary aroma.
Appearance: Amber-orange to deep reddish-copper color;should not be golden. Bright clarity, with persistent, off-whitefoam stand.
Flavor: Moderate to high rich malt flavor often initiallysuggests sweetness, but the finish is moderately-dry to dry.
Distinctive and complex maltiness often includes a bready,toasty aspect. Hop bitterness is moderate, and the floral,
herbal, or spicy hop flavor is low to none. Hops provide
sufficient balance that the malty palate and finish do not seem
sweet. The aftertaste is malty, with the same elegant, rich malt
flavors lingering. Noticeable sweet caramel, dry biscuit, or
roasted flavors are inappropriate. Clean fermentation profile.
Mouthfeel: Medium body, with a smooth, creamy texture that
often suggests a fuller mouthfeel. Medium carbonation. Fully
attenuated, without a sweet or cloying impression. May beslightly warming, but the strength should be relatively hidden.
Comments: Modern domestic German Oktoberfest versions
are golden – see the Festbier style for this version. Export
German versions (to the United States, at least) are typicallyorange-amber in color, have a distinctive toasty malt character,and are often labeled Oktoberfest. Many craft versions ofOktoberfest are based on this style. Historic versions of thebeer tended to be darker, towards the brown color range, butthere have been many ‘shades’ of Märzen (when the name isused as a strength); this style description specifically refers to
the stronger amber lager version. The modern Festbier can bethought of as a lighter-bodied, pale Märzen by these terms.
History: As the name suggests, brewed as a stronger “Marchbeer” in March and lagered in cold caves over the summer.
Modern versions trace back to the lager developed by Spaten in
1841, contemporaneous to the development of Vienna lager.
However, the Märzen name is much older than 1841 – the earlyones were dark brown, and the name implied a strength band
(14 °P) rather than a style. The amber lager style served at
Oktoberfest from 1872 until 1990 when the golden Festbier was
adopted as the standard festival beer.
Characteristic Ingredients: Grist varies, althoughtraditional German versions emphasized Munich malt. The
notion of elegance is derived from the finest quality
ingredients, particularly the base malts. A decoction mash is
traditional, and enhances the rich malt profile.
Style Comparison: Not as strong and rich as a Dunkles
Bock. More malt depth and richness than a Festbier, with aheavier body and slightly less hops. Less hoppy but equallymalty as a Czech Amber Lager, but with a different malt profile.

Vital Statistics:
OG: 1.054 – 1.060
IBUs: 18 – 24
FG: 1.010 – 1.014
SRM: 8 – 17
ABV: 5.6 – 6.3%
Commercial Examples: Hacker-Pschorr Oktoberfest
Märzen, Hofmark Märzen, Paulaner Oktoberfest, Saalfelder
Ur-Saalfelder, Weltenburger Kloster Anno 1050
Tags: standard-strength, amber-color, bottom-fermented,
lagered, central-europe, traditional-style, amber-lager-family,malty

6B. Rauchbier
Overall Impression: A beechwood-smoked, malty, amber
German lager. The expected Märzen profile of toasty-rich malt,
restrained bitterness, clean fermentation, and a relatively dry
finish is enhanced by a noticeable to intense smoke character.
Aroma: Blend of smoke and malt, varying in balance andintensity. The beechwood smoke character can range from
subtle to fairly strong, and can seem smoky, woody, or baconlike. The malt character can be low to moderate, and be
somewhat rich, toasty, or malty-sweet. The malt and smoke
components are often inversely proportional (i.e., when smoke
increases, malt decreases, and vice versa). Low floral or spicy
hop aroma optional. Clean fermentation profile.
Appearance: Very clear, with a large, creamy, rich, tan- to
cream-colored head. Deep amber to coppery-brown in color,often a little darker than the underlying Märzen style.
Flavor: Generally follows the aroma profile, with a blend of
smoke and malt in varying balance and intensity, yet always
mutually supportive. Märzen-like qualities should be evident,
particularly a malty, toasty richness, but the beechwood smoke
flavor can be low to high. The palate can be somewhat malty,rich, and sweet, yet the finish tends to be medium-dry to dry
with the smoke character sometimes enhancing the dryness ofthe finish. The aftertaste can reflect both malt richness andsmoke flavors, with a balanced presentation desirable.
Moderate, balanced, hop bitterness. Can have up to a moderate
hop flavor with spicy, floral, or herbal notes. Clean lager
fermentation character.
The quality and character of the smoke is important; it should
be cleanly smoky. At higher levels, the smoke can take on aham- or bacon-like character, which is acceptable as long as it
doesn’t veer into the greasy range. Harsh, bitter, burnt, acrid,
charred, rubbery, sulfury, or creosote-like smoky-phenolicflavors are inappropriate.
Mouthfeel: Medium body. Medium to medium-highcarbonation. Smooth lager character. Significant astringent,phenolic harshness is inappropriate.
Comments: Literally smoke beer in German. The smoke
character and intensity varies by maltster and brewery, soallow for variation in the style when judging – not all examples
are highly smoked. Many other traditional German styles aresmoked; those should be entered in the 32A Classic Style
Smoked Beer style. This style is only for the more common
Märzen-based beer.
History: A historical specialty of the city of Bamberg, in theFranconian region of Bavaria in Germany. While smoked beers
certainly were made long ago, the origins of this specific style

BJCP Beer Style Guidelines – 2021 Edition11

are unclear but must have been developed after Märzen was
created.
Characteristic Ingredients: Märzen-type grist, with theaddition of a sizeable quantity of German Rauchmalz(beechwood-smoked Vienna-type malt). Some breweries
smoke their own malt. German lager yeast. Traditional German
or Czech hops.
Style Comparison: Like a Märzen with but with a balanced,
sweet, smoky aroma and flavor and a somewhat darker color.
Vital Statistics:
OG: 1.050 – 1.057
IBUs: 20 – 30
FG: 1.012 – 1.016
SRM: 12 – 22
ABV: 4.8 – 6%
Commercial Examples: Cervejaria Bamberg Rauchbier,Göller Rauchbier, Rittmayer Rauchbier, Schlenkerla Rauchbier
Märzen, Spezial Rauchbier Märzen
Tags: standard-strength, amber-color, bottom-fermented,
lagered, central-europe, traditional-style, amber-lager-family,
malty, smoke

6C. Dunkles Bock
Overall Impression: A strong, dark, malty German lager
beer that emphasizes the malty-rich and somewhat toasty
qualities of continental malts without being sweet in the finish.
Aroma: Medium to medium-high rich bready-malty aroma,often with moderate amounts of rich Maillard products or
toasty overtones. Virtually no hop aroma. Some alcohol may be
noticeable. Clean lager character, although a slight dark fruit
character is allowable.
Appearance: Light copper to brown color, often withattractive garnet highlights. Good clarity despite the dark color.
Large, creamy, persistent, off-white head.
Flavor: Medium to medium-high complex, rich maltiness isdominated by toasty-rich Maillard products. Some dark
caramel notes may be present. Hop bitterness is generally only

12

high enough to support the malt flavors, allowing a bit of malty
sweetness to linger into the finish. Well-attenuated, notcloying. Clean fermentation profile, although the malt can
provide a slight dark fruit character. No hop flavor. No roasted,burnt, or dry biscuity character.
Mouthfeel: Medium to medium-full bodied. Moderate tomoderately low carbonation. Some alcohol warmth may befound, but should never be hot. Smooth, without harshness or
astringency.
Comments: Decoction mashing plays an important part offlavor development, as it enhances the caramel and Maillard
flavor aspects of the malt.
History: Originated in the Northern German city of Einbeck,
which was a brewing center and popular exporter in the days ofthe Hanseatic League (14th to 17th century). Recreated in
Munich starting in the 17th century. “Bock” translates to “Ram”
in German, which is why the animal is often used in logos andadvertisements.
Characteristic Ingredients: Munich and Vienna malts,
rarely a tiny bit of dark roasted malts for color adjustment,
never any non-malt adjuncts. Continental European hopvarieties are used. Clean German lager yeast.
Style Comparison: Darker, with a richer malty flavor andless apparent bitterness than a Helles Bock. Less alcohol andmalty richness than a Doppelbock. Stronger malt flavors andhigher alcohol than a Märzen. Richer, less attenuated, and lesshoppy than a Czech Amber Lager.
Vital Statistics:
OG: 1.064 – 1.072
IBUs: 20 – 27
FG: 1.013 – 1.019
SRM: 14 – 22
ABV: 6.3 – 7.2%
Commercial Examples: Aass Bock, Einbecker Ur-Bock
Dunkel, Kneitinger Bock, Lindeboom Bock, Schell’s Bock, Penn
Brewery St. Nikolaus BockTags: high-strength, amber-color, bottom-fermented, lagered,central-europe, traditional-style, bock-family, malty

BJCP Beer Style Guidelines – 2021 Edition

7. AMBER BITTER EUROPEAN BEER
This category groups amber-colored, evenly balanced to bitter balanced beers of German or Austrian origin.

7A. Vienna Lager
Overall Impression: A moderate-strength continental
amber lager with a soft, smooth maltiness and a balanced,
moderate bitterness, yet finishing relatively dry. The malt
flavor is clean, bready-rich, and somewhat toasty, with an
elegant impression derived from quality base malts andprocess, not specialty malts or adjuncts.
Aroma: Moderately-intense malt aroma, with toasty andmalty-rich accents. Floral, spicy hop aroma may be low tonone. Clean lager character. A significant caramel, biscuity, or
roasted aroma is inappropriate.
Appearance: Light reddish amber to copper color. Brightclarity. Large, off-white, persistent head.
Flavor: Soft, elegant malt complexity is in the forefront, with afirm enough hop bitterness to provide a balanced finish. The
malt flavor tends towards a rich, toasty character, without
significant caramel, biscuity, or roast flavors. Fairly dry, soft
finish, with both rich malt and hop bitterness present in theaftertaste. Floral, spicy, or herbal hop flavor may be low tonone. Clean fermentation profile.
Mouthfeel: Medium-light to medium body, with a gentle
creaminess. Moderate carbonation. Smooth.
Comments: A standard-strength everyday beer, not a beer
brewed for festivals. Many traditional examples have become
sweeter and more adjunct-laden, now seeming more like
International Amber or Dark Lagers.
History: Developed by Anton Dreher in Vienna in 1841,
became popular in the mid-late 1800s. The style was brought
to Mexico by Santiago Graf and other Austrian immigrant
brewers in the late 1800s. Seems to be embraced as a modern
craft style in other countries.
Characteristic Ingredients: Traditionally, best-quality
Vienna malt, but can also use Pils and Munich malts.
Traditional continental hops. Clean German lager yeast. May
use small amounts of specialty malts for color and sweetness.
Style Comparison: Similar malt flavor as a Märzen, butlighter in intensity, and body, with a touch more bitterness anddryness in the balance. Lower in alcohol than Märzen or
Festbier. Less rich, malty, and hoppy than Czech Amber Lager.
Vital Statistics:
OG: 1.048 – 1.055
IBUs: 18 – 30
FG: 1.010 – 1.014
SRM: 9 – 15
ABV: 4.7 – 5.5%
Commercial Examples: Chuckanut Vienna Lager, Devils
Backbone Vienna Lager, Figueroa Mountain Red Lager, Heavy
Seas Cutlass, Ottakringer Wiener Original, Schell’s Firebrick,
Theresianer Vienna
Tags: standard-strength, amber-color, bottom-fermented,
lagered, central-europe, traditional-style, amber-lager-family,balanced

7B. Altbier
A cold-conditioned, top-fermenting beer from Düsseldorf thathas a cleaner and smoother palate than is typical for mostales. “Alt” refers to the “old” style of brewing (using topfermenting yeast) that was common before bottomfermenting lager brewing became popular.

Overall Impression: A moderately colored, well-attenuated,
bitter beer with a rich maltiness balancing a strong bitterness.
Light and spicy hop character complements the malt. A dry
beer with a firm body and smooth palate.
Aroma: Malty and rich with grainy characteristics like baked
bread or nutty, toasted bread crusts. Should not have darker
roasted or chocolate notes. Malt intensity is moderate tomoderately-high. Moderate to low hops complement but do not
dominate the malt, and often have a spicy, peppery, or floral
character. Fermentation character is very clean. Low to
medium-low esters optional.
Appearance: The color ranges from amber to deep copper,
stopping short of brown; bronze-orange is most common.
Brilliant clarity. Thick, creamy, long-lasting off-white head.
Flavor: Malt profile similar to the aroma, with an assertive,
medium to high hop bitterness balancing the rich malty flavors.
The beer finishes medium-dry to dry with a grainy, bitter,malty-rich aftertaste. The finish is long-lasting, sometimes witha nutty or bittersweet impression. The apparent bitterness levelis sometimes masked by the malt character if the beer is notvery dry, but the bitterness tends to scale with the maltrichness to maintain balance. No roast. No harshness. Clean
fermentation profile. Light fruity esters, especially dark fruit,
may be present. Medium to low spicy, peppery, or floral hop
flavor. Light minerally character optional.
Mouthfeel: Medium body. Smooth. Medium to medium-highcarbonation. Astringency low to none.
Comments: Classic, traditional examples in the Altstadt (“oldtown”) section of Düsseldorf are served from casks. Most
examples have a balanced (25-35 IBU) bitterness, not theaggressive hop character of the well-known Zum Uerige.
Stronger sticke and doppelsticke beers should be entered in the
27 Historical Beer style instead.
History: Developed in the late 19th century in Düsseldorf to
use lager techniques to compete with lager. Older Germanstyles were brewed in the area but there is no linkage tomodern Altbier.
Characteristic Ingredients: Grists vary, but usually consistof German base malts (usually Pils, sometimes Munich) withsmall amounts of crystal, chocolate, or black malts. May
include some wheat, including roasted wheat. Spalt hops are
traditional, but other traditional German or Czech hops can beused. Clean, highly attenuative ale yeast. A step mash programis traditional. Fermented at cool ale temperatures, then cold
conditioned.
Style Comparison: More bitter and malty than International
Amber Lagers. Somewhat similar to California Common, bothin production technique and finished flavor and color, though
not in ingredients. Less alcohol, less malty richness, and more
bitterness than a Dunkles Bock. Drier, richer, and more bitter
than a Vienna Lager.
Vital Statistics:
OG: 1.044 – 1.052
IBUs: 25 – 50
FG: 1.008 – 1.014
SRM: 9 – 17
ABV: 4.3 – 5.5%
Commercial Examples: Bolten Alt, Diebels Alt, Füchschen
Alt, Original Schlüssel Alt, Schlösser Alt, Schumacher Alt,
Uerige Altbier
Tags: standard-strength, amber-color, top-fermented, lagered,central-europe, traditional-style, amber-ale-family, bitter

BJCP Beer Style Guidelines – 2021 Edition

138. DARK EUROPEAN LAGERThis category contains German vollbier lagers darker than amber-brown color.

8A. Munich Dunkel

8B. Schwarzbier

Overall Impression: A traditional malty brown lager from
Bavaria. Deeply toasted, bready malt flavors without any roasty
or burnt flavors. Smooth and rich, with a restrained bitterness
and a relatively dry finish that allows for drinking in quantity.
Aroma: Moderate to high malt richness, like toasted breadcrusts with hints of chocolate, nuts, caramel, or toffee. Freshtraditional versions often show higher levels of chocolate. The
malt character is more malty-rich than sugary or caramelly
sweet. Clean fermentation profile. A light spicy, floral, or herbal
hop aroma is optional.
Appearance: Deep copper to dark brown, often with a red orgarnet tint. Creamy, light to medium tan head. Usually clear.
Flavor: Rich malt flavors similar to aroma (same malt
descriptors apply), medium to high. Restrained bitterness,medium-low to medium, giving an overall malty balance. Malty
and soft on the palate without being overly sweet, and mediumdry in the finish with a malty aftertaste. No roast, burnt, or
bitter malt flavors, toasted flavors shouldn’t have a harshgrainy dryness, and caramel flavors should not be sweet. Low
spicy, herbal, or floral hop flavor optional. Clean fermentation
profile.
Mouthfeel: Medium to medium-full body, providing a softand dextrinous mouthfeel without being heavy or cloying.
Moderate carbonation. Smooth lager character. No harsh or
biting astringency. Not warming.
Comments: A traditional Munich style, the dark companion
to Helles. Franconian versions are more bitter than ones from
Munich.
History: Developed at Spaten in the 1830s after thedevelopment of Munich malt, and seen as a successor to dark
regional beers of the time. While originating in Munich, thestyle became popular throughout Bavaria (especially
Franconia).
Characteristic Ingredients: Traditionally, Munich malts,
but Pils and Vienna can be used too. Light use of specialty
malts for color and depth. Decoction mash traditional. Germanhops and lager yeast.
Style Comparison: Not as intense in maltiness or as strong
as a Dunkles Bock. Lacking the more roasted flavors and often
the hop bitterness of a Schwarzbier. Richer, more malt-centric,
and less hoppy than a Czech Dark Lager.
Vital Statistics:
OG: 1.048 – 1.056
IBUs: 18 – 28
FG: 1.010 – 1.016
SRM: 17 – 28
ABV: 4.5 – 5.6%
Commercial Examples: Ayinger Altbairisch Dunkel, Ettaler
Kloster-Dunkel, Eittinger Urtyp Dunkel, Hacker-Pschorr
Münchner Dunkel, Hofbräuhaus Dunkel, Weltenburger Kloster
Barock-Dunkel
Tags: standard-strength, dark-color, bottom-fermented,
lagered, central-europe, traditional-style, malty, dark-lagerfamily

Overall Impression: A dark German lager that balances
roasted yet smooth malt flavors with moderate hop bitterness.
The lighter body, dryness, and lack of a harsh, burnt, or heavy
aftertaste helps make this beer quite drinkable.
Aroma: Low to moderate malt, with low aromatic malty
sweetness and hints of roast malt often apparent. The malt can
be clean and neutral or moderately rich and bready, and may
have a hint of dark caramel. The roast character can besomewhat dark chocolate- or coffee-like but should never beburnt. A moderately low spicy, floral, or herbal hop aroma is
optional. Clean lager yeast character.
Appearance: Medium to very dark brown in color, often withdeep ruby to garnet highlights, yet almost never truly black.
Very clear. Large, persistent, tan-colored head.
Flavor: Light to moderate malt flavor, which can have a clean,neutral character to a moderately rich, bread-malty quality.
Light to moderate roasted malt flavors can give a bitterchocolate palate that is never burnt. Medium-low to medium
bitterness. Light to moderate spicy, floral, or herbal hop flavor.
Clean lager character. Dry finish. Some residual sweetness is
acceptable but not traditional. Aftertaste of hop bitterness witha complementary but subtle roastiness in the background.
Mouthfeel: Medium-light to medium body. Moderate tomoderately-high carbonation. Smooth. No harshness or
astringency, despite the use of dark, roasted malts.
Comments: Literally means black beer in German. Whilesometimes called a “black Pils,” the beer is rarely as dark as
black or as hop-forward and bitter as a Pils. Strongly roasted,
Porter-like flavors are a flaw.
History: A regional specialty from Thuringia, Saxony, andFranconia in Germany. Served as the inspiration for blacklagers brewed in Japan. Popularity grew after German
reunification in 1990.
Characteristic Ingredients: German Munich malt andPilsner malts for the base, with huskless dark roasted maltsthat add roast flavors without burnt flavors. German hopvarieties and clean German lager yeasts are traditional.
Style Comparison: In comparison with a Munich Dunkel,
usually darker in color, drier on the palate, lighter in body, andwith a noticeable (but not high) roasted malt edge to balance
the malt base. Should not taste like an American Porter madewith lager yeast. Drier, less malty, with less hop character thana Czech Dark Lager.
Vital Statistics:
OG: 1.046 – 1.052
IBUs: 20 – 35
FG: 1.010 – 1.016
SRM: 19 – 30
ABV: 4.4 – 5.4%
Commercial Examples: Chuckanut Schwarz Lager, Devils
Backbone Schwartz Bier, Köstritzer Schwarzbier, Kulmbacher
Mönchshof Schwarzbier, Nuezeller Original Badebier, pFriem
SchwarzbierTags: standard-strength, dark-color, bottom-fermented,
lagered, central-europe, traditional-style, balanced, dark-lagerfamily

14

BJCP Beer Style Guidelines – 2021 Edition

9. STRONG EUROPEAN BEER
This category contains more strongly flavored and higher alcohol lagers from Germany and the Baltic region. Most are dark, butsome pale versions are known.

9A. Doppelbock
Overall Impression: A strong, rich, and very malty German
lager that can have both pale and dark variants. The darker
versions have more richly-developed, deeper malt flavors,
while the paler versions have slightly more hops and dryness.
Aroma: Very strong maltiness, possibly with light caramel
notes, and up to a moderate alcohol aroma. Virtually no hop
aroma.
Dark versions have significant, rich Maillard products, deeply
toasted malt, and possibly a slight chocolate-like aroma thatshould never be roasted or burnt. Moderately-low dark fruit,
like plums, dark grapes, or fruit leather, is allowable.
Pale versions have a rich and strong, often toasty, maltpresence, possibly with a light floral, spicy, or herbal hop
accent.
Appearance: Good clarity, with a large, creamy, persistenthead.
Dark versions are copper to dark brown in color, often withruby highlights, and an off-white head.
Pale versions are deep gold to light amber in color, with a whitehead.
Flavor: Very rich and malty. Hop bitterness varies frommoderate to moderately low but always allows malt todominate the flavor. Faint hop flavor optional. Most examples
are fairly malty-sweet on the palate, but should have an
impression of attenuation in the finish. The impression ofsweetness comes from low hopping, not from incomplete
fermentation. Clean fermentation profile.
Dark versions have malt and ester flavors similar to the aroma(same descriptors and intensities).
Pale versions have a strong bready and toasty malt flavor, alight floral, spicy, or herbal hop flavor, and a drier finish.
Mouthfeel: Medium-full to full body. Moderate tomoderately-low carbonation. Very smooth without harshness,
astringency. A light alcohol warmth may be noted, but it should
never burn.
Comments: Doppelbock means double bock. Most versions
are dark colored and may display the caramelizing andMaillard products of decoction mashing, but excellent paleversions also exist. The pale versions will not have the samerichness and darker malt and fruit flavors of the dark versions,and may be a bit drier, hoppier, and more bitter. While mosttraditional examples are in the lower end of the ranges cited,the style can be considered to have no upper limit for gravity
and alcohol, provided the balance remains the same.
History: A Bavarian specialty originating in Munich, firstmade by the monks of St. Francis of Paula by the 1700s.
Historical versions were less well-attenuated than modern
interpretations, thus with higher sweetness and lower alcohol
levels. Was called “liquid bread” by monks, and consumed
during the Lenten fast. Breweries adopted beer names endingin “-ator” after a 19th century court ruling that no one but
Paulaner was allowed to use the name Salvator. Traditionallydark brown in color; paler examples are a more recent
development.
Characteristic Ingredients: Pils, Vienna, Munich malts.
Occasionally dark malt for color adjustment. Traditional

German hops. Clean German lager yeast. Decoction mashing istraditional.
Style Comparison: A stronger, richer, more full-bodied
version of either a Dunkles Bock or a Helles Bock. Pale versions
will show higher attenuation and less dark fruity character thanthe darker versions.
Entry Instructions: The entrant will specify whether theentry is a pale or a dark variant.
Vital Statistics:
OG: 1.072 – 1.112
IBUs: 16 – 26
FG: 1.016 – 1.024
SRM: 6 – 25
ABV: 7.0 – 10.0%
Commercial Examples: Dark Versions – Andechs
Doppelbock Dunkel, Ayinger Celebrator, Paulaner Salvator,
Spaten Optimator, Tröegs Troegenator, Weihenstephaner
Korbinian; Pale Versions – Eggenberg Urbock 23º, Meinel
Doppelbock Hell, Plank Bavarian Heller Doppelbock, Riegele
Auris 19, Schönbuch Doppelbock Hell, Staffelberg-Bräu
Zwergator
Tags: high-strength, amber-color, pale-color, bottomfermented, lagered, central-europe, traditional-style, bockfamily, malty

9B. Eisbock
Overall Impression: A strong, full-bodied, rich, and malty
dark German lager often with a viscous quality and strong
flavors. Even though flavors are concentrated, the alcoholshould be smooth and warming, not burning.
Aroma: Dominated by rich, intense malt and a definite
alcohol presence. The malt can have bready, toasty, qualities,
with some caramel or faint chocolate, often with dark fruit
notes like plums or grapes. No hop aroma. Alcohol aromas
should not be harsh or solventy. Clean fermentation profile.
Appearance: Deep copper to dark brown in color, often withattractive ruby highlights. Good clarity. Head retention may bemoderate to poor. Off-white to deep ivory colored head.
Pronounced legs are often evident.
Flavor: Rich, sweet malt balanced by a significant alcoholpresence. The malt can have Maillard products, toasty
qualities, some caramel, and occasionally a slight chocolate
flavor. May have significant malt-derived dark fruit esters. Hop
bitterness just offsets the malt sweetness enough to avoid acloying character. No hop flavor. Alcohol helps balance thestrong malt presence. The finish should be of rich malt with acertain dryness from the alcohol. It should not be sticky,
syrupy, or cloyingly sweet. Clean fermentation profile.
Mouthfeel: Full to very full-bodied. Low carbonation.
Significant alcohol warmth without sharp hotness. Verysmooth and silky without harsh edges from alcohol, bitterness,fusels, or other concentrated flavors.
Comments: Extended lagering is often needed post-freezing
to smooth the alcohol and enhance the malt and alcoholbalance. Pronounced “ICE-bock.”
History: Originating in Kulmbach in Franconia in the late
1800s, although exact origins are not known. Fables describe it
as coming from beer accidentally freezing at a brewery.
Characteristic Ingredients: Same as Doppelbock. Producedby freezing a doppelbock-like beer and removing ice (“freeze

BJCP Beer Style Guidelines – 2021 Edition15

distillation”), thus concentrating flavor and alcohol, as well as
any defects present. Commercial eisbocks are generally
concentrated anywhere from 7% to 33% by volume.
Style Comparison: Eisbocks are not simply stronger
Doppelbocks; the name refers to the process of freezing andconcentrating the beer, and is not a statement on alcohol; some
Doppelbocks are stronger than Eisbocks. Not as thick, rich, orsweet as a Wheatwine.
Vital Statistics:
OG: 1.078 – 1.120
IBUs: 25 – 35
FG: 1.020 – 1.035
SRM: 17 – 30
ABV: 9.0 – 14.0%
Commercial Examples: Kulmbacher Eisbock
Tags: very-high-strength, amber-color, bottom-fermented,
lagered, central-europe, traditional-style, bock-family, malty

9C. Baltic Porter
Overall Impression: A strong, dark, malty beer withdifferent interpretations within the Baltic region. Smooth,warming, and richly malty, with complex dark fruit flavors anda roasted flavor without burnt notes.
Aroma: Rich maltiness often containing caramel, toffee, nuts,
deep toast, or licorice notes. Complex alcohol and ester profile
of moderate strength, and reminiscent of plums, prunes,
raisins, cherries, or currants, occasionally with a vinous Portlike quality. Deep malt accents of dark chocolate, coffee, or
molasses, but never burnt. No hops. No sourness. Smooth, notsharp, impression.
Appearance: Dark reddish-copper to opaque dark browncolor, but not black. Thick, persistent tan-colored head. Clear,although darker versions can be opaque.
Flavor: As with aroma, has a rich maltiness with a complex
blend of deep malt, dried fruit esters, and alcohol. The malt canhave a caramel, toffee, nutty, molasses, or licorice complexity.
Prominent yet smooth Schwarzbier-like roasted flavor thatstops short of burnt. Light hints of black currants and dark
dried fruits. Smooth palate and full finish. Starts malty-sweet
but darker malt flavors quickly dominate and persist throughthe dryish finish, leaving a hint of roast coffee or licorice anddried fruit in the aftertaste. Medium-low to medium bitterness,just to provide balance and prevent it from seeming cloying.

16

Hop flavor from slightly spicy hops ranges from none tomedium-low. Clean fermentation profile.
Mouthfeel: Generally quite full-bodied and smooth, with awell-aged alcohol warmth that can be deceptive. Medium tomedium-high carbonation, making it seem even more mouthfilling. Not heavy on the tongue due to carbonation level.
Comments: Most commercial versions are in the 7–8.5% ABV
range. The best examples have a deceptive strength that makes
them dangerously easy to drink. The character of these beers
varies by country of origin, so be careful about generalizing
based on a single example. Some beers are truer to theirEnglish roots, while others are more of the style first
popularized in Poland.
History: Developed indigenously (and independently) inseveral countries bordering the Baltic Sea after import ofpopular English porters and stouts was interrupted in the early
1800s. Historically top-fermented, many breweries adapted therecipes for bottom-fermenting yeast along with the rest of theirproduction. The name Baltic Porter is recent (since the 1990s)
and describes the modern collection of beers with a somewhat
similar profile from these countries, not historical versions.
Characteristic Ingredients: Generally lager yeast (coldfermented if using ale yeast, as is required when brewed in
Russia). Debittered dark malt. Munich or Vienna base malt.
Continental hops. May contain crystal malts or adjuncts.
Brown or amber malt common in historical recipes. As acollection of regional beers, different formulations are
expected.
Style Comparison: Combines the body, maltiness, richness,and smoothness of a Doppelbock, the darker malt character ofan English Porter, the roast flavors of a Schwarzbier, andalcohol and fruitiness of and Old Ale. Much less roasted andoften lower in alcohol than an Imperial Stout.
Vital Statistics:
OG: 1.060 – 1.090
IBUs: 20 – 40
FG: 1.016 – 1.024
SRM: 17 – 30
ABV: 6.5 – 9.5%
Commercial Examples: Aldaris Mežpils Porteris, Baltika 6
Porter, Devils Backbone Danzig, Okocim Mistrzowski Porter,
Sinebrychoff Porter, Zywiec Porter
Tags: high-strength, dark-color, any-fermentation, lagered,eastern-europe, traditional-style, porter-family, malty

BJCP Beer Style Guidelines – 2021 Edition

10. GERMAN WHEAT BEER
This category contains vollbier- and starkbier-strength German wheat beers without sourness, in light and dark colors.

10A. Weissbier
Overall Impression: A pale, refreshing, lightly-hopped
German wheat beer with high carbonation, dry finish, fluffy
mouthfeel, and a distinctive banana-and-clove weizen yeast
fermentation profile.
Aroma: Moderate to strong esters and phenols, typicallybanana and clove, often well balanced and typically stronger
than the malt. Light to moderate bready, doughy, or grainy
wheat aroma. Light vanilla optional. Light floral, spicy, or
herbal hops optional. Bubblegum (strawberry with banana),sourness, or smoke are faults.
Appearance: Pale straw to gold in color. Very thick, moussy,
long-lasting white head. Can be hazy and have a shine from
wheat and yeast, although this can settle out in bottles.
Flavor: Low to moderately strong banana and clove flavor,
often well balanced. Low to moderate soft, somewhat bready,doughy, or grainy wheat flavor supported by the slight Pils malt
grainy sweetness. Very low to moderately low bitterness. Wellrounded, flavorful palate with a relatively dry finish. Light
vanilla optional. Very low floral, spicy, or herbal hop flavor
optional. Any impression of sweetness is due more to low
bitterness than any residual sweetness; a sweet or heavy finish
impairs drinkability. Bubblegum, sourness, or smoke are faults.
While the banana-and-clove profile is important, it should not
be so strong as to be extreme and unbalanced.
Mouthfeel: Medium-light to medium body; never heavy.
Fluffy, creamy fullness progressing to a light, spritzy finish
aided by high to very high carbonation. Effervescent.
Comments: Also known as hefeweizen or weizenbier,particularly outside Bavaria. These beers are best enjoyed while
young and fresh, as they often don’t age well. In Germany,
lower-alcohol light (leicht) and non-alcoholic versions are
popular. Kristall versions are filtered for brilliant clarity.
History: While Bavaria has a wheat beer tradition dating backbefore the 1500s, brewing wheat beer used to be a monopoly
reserved for Bavarian royalty. Modern Weissbier dates from1872 when Schneider began production of its amber version.
However, pale Weissbier only became popular since the 1960s(although the name historically could be used in Germany todescribe beer made from air-dried malt, a different tradition).
It is quite popular today, particularly in southern Germany.
Characteristic Ingredients: Malted wheat, at least half thegrist. Pilsner malt. Decoction mash traditional. Weizen yeast,
cool fermentation temperatures.
Style Comparison: Compared to American Wheat, has abanana and clove yeast character and less bitterness.
Compared to a Dunkles Weissbier, has a paler color and lessmalt richness and flavor.
Entry Instructions: The entrant may specify whether theyeast should be roused before serving.
Vital Statistics:
OG: 1.044 – 1.053
IBUs: 8 – 15
FG: 1.008 – 1.014
SRM: 2 – 6
ABV: 4.3 – 5.6%
Commercial Examples: Ayinger Bräuweisse, Distelhäuser
Hell Weizen, Hacker-Pschorr Hefeweißbier, Hofbräuhaus
Münchner Weisse, Schneider Weisse Original Weissbier,
Weihenstephaner Hefeweißbier

Tags: standard-strength, pale-color, top-fermented, centraleurope, traditional-style, wheat-beer-family, malty

10B. Dunkles Weissbier
Overall Impression: A moderately dark German wheat beerwith a distinctive banana-and-clove weizen yeast fermentation
profile, supported by a toasted bread or caramel malt flavor.
Highly carbonated and refreshing, with a creamy, fluffy texture
and light finish.
Aroma: Moderate esters and phenols, typically banana andclove, often well balanced with each other and with the malt.
Light to moderate bready, doughy, or grainy wheat aroma,often accompanied by caramel, bread crust, or richer malt
notes. Low to moderate vanilla optional. Light floral, spicy, or
herbal hops optional. Bubblegum (strawberry with banana),sourness, or smoke are faults.
Appearance: Light copper to dark, mahogany brown in color.
Very thick, moussy, long-lasting off-white head. Can be hazyand have a shine from wheat and yeast, although this can settle
out in bottled versions.
Flavor: Low to moderately strong banana and clove flavor,
often well balanced with each other and with the malt,
although the malt may sometimes mask the clove impression.
Low to medium-high soft, somewhat bready, doughy, or grainy
wheat flavor with richer caramel, toast, or bread crust flavors.
No strongly roasted flavors, but a touch of roasty dryness isallowable. Very low to low bitterness. Well-rounded, flavorful,often somewhat malty palate with a relatively dry finish. Verylight to moderate vanilla optional. Low spicy, herbal, or floral
hop flavor optional. Bubblegum, sourness, or smoke are faults.
Mouthfeel: Medium-light to medium-full body. Fluffy,
creamy fullness progressing to a lighter finish, aided bymoderate to high carbonation. Effervescent.
Comments: Often known as dunkelweizen, particularly in the
United States. Increasingly rare and often being replaced by
Kristall and non-alcoholic versions in Germany.
History: Bavaria has a wheat beer brewing traditional
hundreds of years old, but the brewing right was reserved for
Bavarian royalty until the late 1700s. Old-fashioned Bavarian
wheat beer was often dark, as were most beers of the time. Pale
Weissbier started to become popular in the 1960s, buttraditional dark wheat beer remained somewhat of an old
person’s drink.
Characteristic Ingredients: Malted wheat, at least half thegrist. Munich, Vienna, or Pilsner malt. Dark wheat, caramel
wheat, or color malt. Decoction mash traditional. Weizen yeast,
cool fermentation temperatures.
Style Comparison: Combines the yeast and wheat characterof Weissbier with the malty richness of a Munich Dunkel. The
banana-and-clove character is often less apparent than in a
Weissbier due to the increased maltiness. Has a similar yeast
character as Roggenbier, but without the rye flavor andincreased body.
Vital Statistics:
OG: 1.044 – 1.057
IBUs: 10 – 18
FG: 1.008 – 1.014
SRM: 14 – 23
ABV: 4.3 – 5.6%

BJCP Beer Style Guidelines – 2021 Edition

17

Commercial Examples: Ayinger Urweisse, Ettaler
Benediktiner Weißbier Dunkel, Franziskaner Hefe-Weisse
Dunkel, Hirsch Dunkel Weisse, Tucher Dunkles Hefe Weizen,
Weihenstephaner Hefeweißbier Dunkel
Tags: standard-strength, amber-color, top-fermented, centraleurope, traditional-style, wheat-beer-family, malty

10C. Weizenbock
Overall Impression: A strong and malty German wheat beer
combining the best wheat and yeast flavors of a Weissbier withthe rich maltiness, strength, and body of a Bock. The stylerange includes Bock and Doppelbock strength, with variations
for pale and dark color.
Aroma: Medium-high to high malty richness with asignificant bready, grainy wheat character. Medium-low to
medium-high weizen yeast character, typically banana andclove. Vanilla accents optional. No hops. Low to moderate
alcohol, not hot or solventy. The malt, yeast, and alcohol are
well balanced, complex, and inviting. Bubblegum (strawberrywith banana), sourness, or smoke are faults.
Dark versions have a deeper, highly toasted, bready maltrichness with significant Maillard products, similar to a
Dunkles Bock or dark Doppelbock. They can also have carameland dark fruit esters, like plums, prunes, dark grapes, fruit
leather, and raisins, particularly as they age.
Pale versions have a grainy-sweet, bready, toasty maltyrichness, similar to a Helles Bock or pale Doppelbock.
Appearance: Very thick, moussy, long-lasting head. Can be
hazy and have a shine from wheat and yeast, although this cansettle out with age.
Dark versions are dark amber to dark ruby-brown in color,
with a light tan head.
Pale versions are gold to amber in color, with a very white to
off-white head.
Flavor: Medium-high to high malty richness with significant
bready, grainy wheat flavor. Low to moderate banana and spice(clove, vanilla) yeast character. No hop flavor. Low to mediumlow bitterness can give a slightly sweet palate impression, but
the beer typically finishes dry. Light alcohol can enhance thischaracter. The interplay between the malt, yeast, and alcohol
adds complexity and interest, which is often enhanced withage. Bubblegum, sourness, or smoke are faults.
Dark versions have deeper, richly bready or toasty malt flavors
with significant Maillard products, optionally with caramel or18

light chocolate but not roast. Can have some dark fruit esters
like plums, prunes, dark grapes, fruit leather, or raisins,
particularly as they age.
Pale versions have a bready, toasty, grainy-sweet malt richness.
Mouthfeel: Medium-full to full body. Soft, smooth, fluffy or
creamy texture. Mild alcohol warmth. Moderate to highcarbonation.
Comments: A Weissbier brewed to bock or doppelbock
strength, although Schneider also produces an Eisbock version.
Pale and dark versions exist, but dark is most common. Lightly
oxidized Maillard products can produce some rich, intense
flavors and aromas that are often seen in aged imported
commercial products; fresher versions will not have thischaracter. Well-aged examples might also take on a slightsherry-like complexity. Pale versions, like their doppelbock
cousins, have less rich malt complexity and often more hopforward. However, versions that have significant late hops or
are dry-hopped should be entered in 34B Mixed-Style Beer.
History: Dopplebock-strength Aventinus was created in 1907
at the Schneider Weisse Brauhaus in Munich. Pale versions area much more recent invention.
Characteristic Ingredients: Malted wheat, at least half thegrist. Munich, Vienna, or Pilsner malt. Color malts may be usedsparingly. Decoction mash traditional. Weizen yeast, cool
fermentation temperatures.
Style Comparison: Stronger and richer than a Weissbier or
Dunkles Weissbier, but with similar yeast character. Moredirectly comparable to the Doppelbock style, with the pale anddark variations. Can vary widely in strength, but most are in
the Bock to Doppelbock range.
Entry Instructions: The entrant will specify whether theentry is a pale (SRM 6-9) or a dark (SRM 10-25) version.
Vital Statistics:
OG: 1.064 – 1.090
FG: 1.015 – 1.022
IBUs: 15 – 30
SRM: 6 – 25
ABV: 6.5 – 9.0%
Commercial Examples: Dark – Plank Bavarian Dunkler
Weizenbock, Penn Weizenbock, Schalchner Weisser Bock,
Schneider Weisse Aventinus; Pale –Ayinger Weizenbock,Distelhäuser Weizen Bock, Ladenburger Weizenbock Hell,
Weihenstephaner Vitus
Tags: high-strength, amber-color, pale-color, top-fermented,
central-europe, traditional-style, wheat-beer-family, malty

BJCP Beer Style Guidelines – 2021 Edition

11. BRITISH BITTER
The family of British bitters grew out of English pale ales as a draught product after the late 1800s. The use of crystal malts in bitters
became more widespread after WWI. Traditionally served very fresh under no pressure (gravity or hand pump only) at cellar
temperatures (i.e., “real ale”). Most bottled or kegged versions of UK-produced bitters are often higher-alcohol and more highly
carbonated versions of cask products produced for export, and have a different character and balance than their draught
counterparts in Britain (often being sweeter and less hoppy than the cask versions). These guidelines reflect the “real ale” version of
the style, not the export formulations of commercial products.
Several regional variations of bitter exist, ranging from darker, sweeter versions served with nearly no head to brighter, hoppier,paler versions with large foam stands, and everything in between.
Judges should not over-emphasize the caramel component of these styles. Exported bitters can be oxidized, which increases caramellike flavors (as well as more negative flavors). Do not assume that oxidation-derived flavors are traditional or required for the style.

11A. Ordinary Bitter

11B. Best Bitter

Overall Impression: Low gravity, alcohol, and carbonation
make this an easy-drinking session beer. The malt profile canvary in flavor and intensity, but should never override theoverall bitter impression. Drinkability is a critical componentof the style.
Aroma: Low to moderate malt aroma, often (but not always)
with a light caramel quality. Bready, biscuity, or lightly toasty
malt complexity is common. Mild to moderate fruitiness. Hoparoma can range from moderate to none, typically with a floral,
earthy, resiny, or fruity character. Generally no diacetyl,
although very low levels are allowed.
Appearance: Pale amber to light copper color. Good tobrilliant clarity. Low to moderate white to off-white head. May
have very little head due to low carbonation.
Flavor: Medium to moderately high bitterness. Moderately
low to moderately high fruity esters. Moderate to low hopflavor, typically with an earthy, resiny, fruity, or floral
character. Low to medium maltiness with a dry finish. The malt
profile is typically bready, biscuity, or lightly toasty. Low tomoderate caramel or toffee flavors are optional. Balance isoften decidedly bitter, although the bitterness should notcompletely overpower the malt flavor, esters, and hop flavor.
Generally no diacetyl, although very low levels are allowed.
Mouthfeel: Light to medium-light body. Low carbonation,although bottled examples can have moderate carbonation.
Comments: The lowest gravity member of the British Bitterfamily, typically known to consumers simply as “bitter”(although brewers tend to refer to it as Ordinary Bitter todistinguish it from other members of the family).
History: See comments in category introduction.
Characteristic Ingredients: Pale ale, amber, or crystal
malts. May use a touch of dark malt for color adjustment. May
use sugar adjuncts, corn, or wheat. English finishing hops aremost traditional, but any hops are fair game; if American hops
are used, a light touch is required. Characterful British yeast.
Style Comparison: Some modern variants are brewed
exclusively with pale malt and are known as golden ales,
summer ales, or golden bitters. Emphasis is on the bittering
hop addition as opposed to the aggressive middle and late
hopping seen in American ales.
Vital Statistics:
OG: 1.030 – 1.039
IBUs: 25 – 35
FG: 1.007 – 1.011
SRM: 8 – 14
ABV: 3.2 – 3.8%
Commercial Examples: Bateman’s XB, Brains Bitter,
Brakspear Gravity, Fuller's Chiswick Bitter, Greene King IPA,
Tetley’s Original Bitter
Tags: session-strength, amber-color, top-fermented, britishisles, traditional-style, amber-ale-family, bitter

Overall Impression: A flavorful, yet refreshing, session beer.
Some examples can be more malt balanced, but this should not
override the overall bitter impression. Drinkability is a criticalcomponent of the style.
Aroma: Low to moderate malt aroma, often (but not always)
with a low to medium-low caramel quality. Bready, biscuit, orlightly toasty malt complexity is common. Mild to moderate
fruitiness. Hop aroma can range from moderate to none,
typically with a floral, earthy, resiny, or fruity character.
Generally no diacetyl, although very low levels are allowed.
Appearance: Pale amber to medium copper color. Good tobrilliant clarity. Low to moderate white to off-white head. May
have very little head due to low carbonation.
Flavor: Medium to moderately high bitterness. Moderately
low to moderately high fruity esters. Moderate to low hopflavor, typically with an earthy, resiny, fruity, or floral
character. Low to medium maltiness with a dry finish. The malt
profile is typically bready, biscuity, or lightly toasty. Low tomoderate caramel or toffee flavors are optional. Balance isoften decidedly bitter, although the bitterness should notcompletely overpower the malt flavor, esters and hop flavor.
Generally no diacetyl, although very low levels are allowed.
Mouthfeel: Medium-light to medium body. Low carbonation,although bottled examples can have moderate carbonation.
Comments: More evident malt flavor than in an ordinary
bitter; this is a stronger, session-strength ale.
History: See comments in category introduction.
Characteristic Ingredients: Pale ale, amber, or crystal
malts. Most contain sugar. May use a touch of caramel or darkmalt for color adjustment. May use corn or wheat. English
finishing hops are most traditional, but any hops are fair game;if American hops are used, a light touch is required.
Characterful British yeast.
Style Comparison: More alcohol than an ordinary bitter,and often using higher-quality ingredients. Less alcohol than astrong bitter. More caramel or base malt character and color
than a British Golden Ale. Emphasis is on the bittering hop
addition as opposed to the aggressive middle and late hopping
seen in American ales.
Vital Statistics:
OG: 1.040 – 1.048
IBUs: 25 – 40
FG: 1.008 – 1.012
SRM: 8 – 16
ABV: 3.8 – 4.6%
Commercial Examples: Adnams Southwold Bitter, Fuller'sLondon Pride, Harvey’s Sussex Best Bitter, Salopian Darwin’s
Origin, Surrey Hills Shere Drop, Timothy Taylor Landlord
Tags: standard-strength, amber-color, top-fermented, britishisles, traditional-style, amber-ale-family, bitter

BJCP Beer Style Guidelines – 2021 Edition

1911C. Strong Bitter
Overall Impression: An average-strength to moderatelystrong British bitter ale. The balance may vary between fairly
even between malt and hops to somewhat bitter. Drinkability isa critical component of the style. A rather broad style thatallows for considerable interpretation by the brewer.
Aroma: Hop aroma moderately-high to moderately-low,typically with a floral, earthy, resiny, or fruity character.
Medium to medium-high malt aroma, optionally with a low tomoderate caramel component. Medium-low to medium-highfruity esters. Generally no diacetyl, although very low levels areallowed.
Appearance: Light amber to deep copper color. Good tobrilliant clarity. Low to moderate white to off-white head. A low
head is acceptable when carbonation is also low.
Flavor: Medium to medium-high bitterness with supporting
malt flavors evident. The malt profile is typically bready,biscuity, nutty, or lightly toasty, and optionally has amoderately low to moderate caramel or toffee flavor. Hopflavor moderate to moderately high, typically with a floral,
earthy, resiny, or fruity character. Hop bitterness and flavor
should be noticeable, but should not totally dominate malt
flavors. Moderately-low to high fruity esters. Optionally may
have low amounts of alcohol. Medium-dry to dry finish.
Generally no diacetyl, although very low levels are allowed.
Mouthfeel: Medium-light to medium-full body. Low tomoderate carbonation, although bottled versions will behigher. Stronger versions may have a slight alcohol warmth but
this character should not be too high.
Comments: In England today, “ESB” is a Fullers trademark,and no one thinks of it as a generic class of beer. It is a unique(but very well-known) beer that has a very strong, complex
malt profile not found in other examples, often leading judges
to overly penalize traditional English strong bitters. In
America, ESB has been co-opted to describe a malty, bitter,20

reddish, standard-strength (for the US) British-type ale, and is
a popular craft beer style. This may cause some judges to thinkof US brewpub ESBs as representative of this style.
History: See comments in category introduction. Strong
bitters can be seen as a higher-gravity version of best bitters(although not necessarily “more premium” since best bitters
are traditionally the brewer’s finest product). British pale ales
are generally considered a premium, export-strength pale,
bitter beer that roughly approximates a strong bitter, althoughreformulated for bottling (including increasing carbonationlevels). While modern British pale ale is considered a bottled
bitter, historically the styles were different.
Characteristic Ingredients: Pale ale, amber, or crystal
malts, may use a touch of black malt for color adjustment. May
use sugar adjuncts, corn or wheat. English finishing hops aremost traditional, but any hops are fair game; if American hops
are used, a light touch is required. Characterful British yeast.
Burton versions use medium to high sulfate water, which canincrease the perception of dryness and add a minerally or
sulfury aroma and flavor.
Style Comparison: More evident malt and hop flavors thanin a special or best bitter, as well as more alcohol. Stronger
versions may overlap somewhat with British Strong Ales,
although Strong Bitters will tend to be paler and more bitter.
More malt flavor (particularly caramel) and esters than an
American Pale Ale, with different finishing hop character.
Vital Statistics:
OG: 1.048 – 1.060
IBUs: 30 – 50
FG: 1.010 – 1.016
SRM: 8 – 18
ABV: 4.6 – 6.2%
Commercial Examples: Bass Ale, Bateman’s Triple XB,
Robinsons Trooper, Samuel Smith’s Organic Pale Ale,
Shepherd Neame Bishop's Finger, Summit Extra Pale Ale
Tags: standard-strength, amber-color, top-fermented, britishisles, traditional-style, amber-ale-family, bitter

BJCP Beer Style Guidelines – 2021 Edition

12. PALE COMMONWEALTH BEER
This category contains pale, moderately-strong, hop-forward, bitter ales from countries within the former British Empire.

12A. British Golden Ale

12B. Australian Sparkling Ale

Overall Impression: A hop-forward, average-strength tomoderately-strong pale bitter. Drinkability and a refreshingquality are critical components of the style, as it was initially asummer seasonal beer.
Aroma: Hop aroma is moderately low to moderately high, andcan use any variety of hops – floral, herbal, or earthy English
hops and citrusy American hops are most common. Frequently
a single hop varietal will be showcased. Low bready malt aroma
with no caramel. Medium-low to low fruity aroma from thehops rather than esters. Low diacetyl optional.
Appearance: Straw to golden in color. Good to brilliant
clarity. Low to moderate white head. A low head is acceptable
when carbonation is also low.
Flavor: Medium to medium-high bitterness. Hop flavor ismoderate to moderately high of any hop variety, although
citrus flavors are increasingly common. Medium-low to lowmalt character, generally bready with perhaps a little biscuity
flavor. Caramel flavors are typically absent. Hop bitterness andflavor should be pronounced. Moderately-low to low esters.
Medium-dry to dry finish. Bitterness increases with alcohol
level, but is always balanced. Low diacetyl optional.
Mouthfeel: Light to medium body. Low to moderate
carbonation on draught, although bottled commercial versions
will be higher. Stronger versions may have a slight alcohol
warmth, but this character should not be too high.
Comments: Well-hopped, quenching beer with an emphasis
on showcasing hops. Served colder than traditional bitters, thisstyle was originally positioned as a refreshing summer beer,
but is now often brewed year-round. Once brewed with English
hops, increasingly American citrus-flavored hops are used.
Golden Ales are also called Golden Bitters, Summer Ales, orBritish Blonde Ales. Can be found in cask, keg, and bottle.
History: Modern golden ales were developed in England to
take on strongly-marketed lagers. While it is difficult to identify
the first, Hop Back's Summer Lightning, first brewed in 1986,
is thought by many to have got the style off the ground.
Characteristic Ingredients: Low-color pale or lager malt
acting as a blank canvas for the hop character. May use sugar
adjuncts, corn, or wheat. English hops frequently used,although citrusy American varietals are becoming morecommon. Somewhat clean-fermenting British yeast.
Style Comparison: More similar to an American Pale Alethan anything else, although it is often lower in alcohol andusually features British ingredients. Has no caramel and fewer
esters compared to British Bitters and pale ales. Dry as Bitters
but with less malt character to support the hops, giving a
different balance. Often uses (and features) American hops,
more so than most other modern British styles. Balance of
hoppiness between a Blonde Ale and an American Pale Ale.
Vital Statistics:
OG: 1.038 – 1.053
IBUs: 20 – 45
FG: 1.006 – 1.012
SRM: 2 – 5
ABV: 3.8 – 5.0%
Commercial Examples: Adnams Explorer, Crouch Vale
Brewers Gold, Golden Hill Exmoor Gold, Hop Back Summer
Lightning, Oakham JHB, Spitfire Golden Ale
Tags: standard-strength, pale-color, top-fermented, britishisles, craft-style, pale-ale-family, bitter, hoppy

Overall Impression: A well-balanced, pale, highlycarbonated, and refreshing ale suitable for drinking in a hot
climate. Fairly bitter, with a moderate herbal-spicy hop andpome fruit ester profile. Smooth, neutral malt flavors with afuller body but a crisp, highly-attenuated finish.
Aroma: Fairly soft, clean aroma with a balanced mix of esters,
hops, malt, and yeast – all moderate to low in intensity. The
esters are frequently pears and apples, optionally with a very
light touch of banana. The hops are earthy, herbaceous, ormight show the characteristic iron-like Pride of Ringwood
nose. The malt can range from neutral grainy to moderately
sweet to lightly bready; no caramel should be evident. Very
fresh examples can have a lightly yeasty, sulfury nose.
Appearance: Deep yellow to light amber in color, often
medium gold. Tall, frothy, persistent white head with tiny
bubbles. Noticeable effervescence due to high carbonation.
Brilliant clarity if decanted, but typically poured with yeast to
have a cloudy appearance. Not typically cloudy unless yeast
roused during the pour.
Flavor: Medium to low rounded, grainy to bready malt flavor,
initially mild to malty-sweet but a medium to medium-highbitterness rises mid-palate to balance the malt. Caramel flavors
typically absent. Highly attenuated, giving a dry, crisp finish
with lingering bitterness, although the body gives animpression of fullness. Medium to medium-high hop flavor,
somewhat earthy and possibly herbal, resinous, peppery, or
iron-like but not floral, lasting into aftertaste. Medium-high to
medium-low esters, often pears and apples. Banana is optional,
but should never dominate. May be lightly minerally or sulfury,
especially if yeast is present. Should not be bland.
Mouthfeel: High to very high carbonation, giving mouthfilling bubbles and a crisp, spritzy carbonic bite. Medium tomedium-full body, tending to the higher side if poured withyeast. Smooth but gassy. Stronger versions may have a lightalcohol warmth, but lower alcohol versions will not. Very wellattenuated; should not have any residual sweetness.
Comments: Coopers has been making their flagship
Sparkling Ale since 1862, although the formulation haschanged over the years. Presently the beer will have brilliant
clarity if decanted, but publicans often pour most of the beer
into a glass then swirl the bottle and dump in all the yeast. In
some bars, the bottle is rolled along the bar. When served on
draught, the brewery instructs publicans to invert the keg torouse the yeast. A cloudy appearance for the style seems to be amodern consumer preference. Always naturally carbonated,even in the keg. A present-use ale, best enjoyed fresh.
History: Brewing records show that the majority of Australianbeer brewed in the 19th century was draught XXX (Mild) andporter. Ale in bottle was originally developed to compete with
imported bottled pale ales from British breweries, such as Bassand Wm Younger’ Monk. By the early 20th century, bottled pale
ale went out of fashion and “lighter” lager beers were in vogue.
Many Australian Sparkling and Pale Ales were labeled as ales,
but were actually bottom-fermented lagers with very similar
grists to the ales that they replaced. Coopers of Adelaide, South
Australia is the only surviving brewer producing the Sparkling
Ale style.

BJCP Beer Style Guidelines – 2021 Edition

21

Characteristic Ingredients: Lightly kilned Australian 2-row
pale malt, lager varieties may be used. Small amounts of crystal
malt for color adjustment only. Modern examples use no
adjuncts, cane sugar for priming only. Historical examples
using 45% 2 row, 30% higher protein malt (6 row) would use
around 25% sugar to dilute the nitrogen content. Traditionallyused Australian hops, Cluster, and Goldings until replaced
from mid-1960s by Pride of Ringwood. Highly attenuative
Burton-type yeast (Australian-type strain typical). Variable
water profile, typically with low carbonate and moderatesulfate.
Style Comparison: Superficially similar to English Pale Ales,
although much more highly carbonated, with less caramel, lesslate hops, and showcasing the signature yeast strain and hop
variety. More bitter than IBUs might suggest due to highattenuation, low final gravity, and somewhat coarse hops.
Vital Statistics:
OG: 1.038 – 1.050
IBUs: 20 – 35
FG: 1.004 – 1.006
SRM: 4 – 7
ABV: 4.5 – 6.0%
Commercial Examples: Coopers Sparkling Ale
Tags: standard-strength, pale-color, top-fermented, pacific,
traditional-style, pale-ale-family, bitter

12C. English IPA
Overall Impression: A bitter, moderately-strong, very wellattenuated pale British ale with a dry finish and a hoppy aroma
and flavor. Classic British ingredients provide the mostauthentic flavor profile.
Aroma: A moderate to moderately-high hop aroma, typicallyfloral, spicy-peppery, or citrus-orange in nature. A slight dryhop aroma is acceptable, but not required. Medium-low to
medium bready or biscuity malt, optionally with a moderatelylow caramel-like or toasty malt presence. Low to moderate
fruitiness is acceptable. Optional light sulfury note.
Appearance: Color ranges from golden to deep amber, but
most are fairly pale. Should be clear, although unfiltered dryhopped versions may be a bit hazy. Moderate-sized, persistenthead stand with off-white color.
Flavor: Hop flavor is medium to high, with a moderate toassertive hop bitterness. The hop flavor should be similar to thearoma (floral, spicy-peppery, or citrus-orange). Malt flavor
should be medium-low to medium, and be somewhat bready,
optionally with light to medium-light biscuit, toast, toffee, or
caramel aspects. Medium-low to medium fruitiness. Finish is
medium-dry to very dry, and the bitterness may linger into theaftertaste but should not be harsh. The balance is toward thehops, but the malt should still be noticeable in support. If highsulfate water is used, a distinctively minerally, dry finish, some
sulfur flavor, and a lingering bitterness are usually present.
Some clean alcohol flavor can be noted in stronger versions.
Mouthfeel: Smooth, medium-light to medium body without
hop-derived astringency. Medium to medium-high carbonation
can give an overall dry sensation despite a supportive maltpresence. A low, smooth alcohol warming can be sensed instronger versions.

22

Comments: The attributes of IPA that were important to its
arrival in good condition in India were that it was very wellattenuated, and heavily hopped. Simply because this is how
IPA was shipped, doesn’t mean that other beers such as Porter
weren’t also sent to India, that IPA was invented to be sent to
India, that IPA was more heavily hopped than other keeping
beers, or that the alcohol level was unusual for the time.
Many modern examples labeled IPA are quite weak in strength.
According to CAMRA, “so-called IPAs with strengths of around
3.5% are not true to style.” English beer historian Martyn
Cornell has commented that beers like this are “not reallydistinguishable from an ordinary bitter.” So we choose to agreewith these sources for our guidelines rather than what somemodern British breweries are calling an IPA; just be aware ofthese two main types of IPAs in the British market today.
The beers were shipped in well-used oak casks, so the styleshouldn’t have an oak or Brett character.
History: Originally a pale stock ale from London that was firstshipped to India in the late 1700s. George Hodgson of the Bow
Brewery did not create the style, but was the first well known
brewer to dominate the market. After a trade dispute, the East
India Company had Samuel Allsopp recreate (and reformulate)the beer in 1823 using Burton’s sulfate-rich water. The nameIndia Pale Ale wasn’t used until around 1830.
Strength and popularity declined over time, and the stylevirtually disappeared in the second half of the 20th century.
While the stronger Burton-type IPA remained, the name wasalso applied to hoppy, lower-gravity, often bottled products (atrend that continues in some modern British examples). The
style underwent a craft beer rediscovery in the 1980s, and iswhat is described in these guidelines.
Modern examples are inspired by classic versions, butshouldn’t be assumed to have an unbroken lineage with theexact same profile. White Shield is probably the example withthe longest lineage, tracing to the strong Burton IPAs of oldand first brewed in 1829.
Characteristic Ingredients: Pale ale malt. English hops,
particularly as finishing hops. Attenuative British ale yeast.
Refined sugar may be used in some versions. Optional sulfate
character from Burton-type water.
Style Comparison: Generally will have more late hops andless fruitiness and caramel than British pale ales and Bitters.
Has less hop intensity and a more pronounced malt flavor thantypical American IPAs.
Vital Statistics:
OG: 1.050 – 1.070
IBUs: 40 – 60
FG: 1.010 – 1.015
SRM: 6 – 14
ABV: 5.0 – 7.5%
Commercial Examples: Berkshire Lost Sailor IPA, Fuller's
Bengal Lancer, Marston’s Old Empire IPA, Meantime London
IPA, Thornbridge Jaipur, Worthington White Shield
Tags: high-strength, pale-color, top-fermented, british-isles,
traditional-style, ipa-family, bitter, hoppy

BJCP Beer Style Guidelines – 2021 Edition

13. BROWN BRITISH BEER
While Dark Mild, Brown Ale, and English Porter may have long and storied histories, these guidelines describe the modern versions.
They are grouped together for judging purposes only since they often have similar flavors and balance, not because of any impliedcommon ancestry. The similar characteristics are low to moderate strength, dark color, generally malty balance, and British
ancestry. These styles have no historic relationship to each other; especially, none of these styles evolved into any of the others, or was
ever a component of another. The category name was never used historically to describe this grouping of beers; it is our name for the
judging category. “Brown Beer” was a distinct and important historical product, and is not related to this category name.

13A. Dark Mild
Overall Impression: A dark, low-gravity, malt-focused
British session ale readily suited to drinking in quantity.
Refreshing, yet flavorful for its strength, with a wide range ofdark malt or dark sugar expression.
Aroma: Low to moderate malt aroma, and may have somefruitiness. The malt expression can take on a wide range ofcharacter, which can include caramel, toffee, grainy, toasted,nutty, chocolate, or lightly roasted. Low earthy or floral hop
aroma optional. Very low diacetyl optional.
Appearance: Copper to dark brown or mahogany color.
Generally clear, although is traditionally unfiltered. Low tomoderate off-white to tan head; retention may be poor.
Flavor: Generally a malty beer, although may have a very wide
range of malt- and yeast-based flavors (e.g., malty, sweet,
caramel, toffee, toast, nutty, chocolate, coffee, roast, fruit,licorice, plum, raisin) over a bready, biscuity, or toasty base.
Can finish sweet to dry. Versions with darker malts may have adry, roasted finish. Low to moderate bitterness, enough toprovide some balance but not enough to overpower the malt inthe balance. Moderate fruity esters optional. Low hop flavor
optional. Low diacetyl optional.
Mouthfeel: Light to medium body. Generally low to mediumlow carbonation. Roast-based versions may have a light
astringency. Sweeter versions may seem to have a rather fullmouthfeel for the gravity. Should not be flat, watery, or thin.
Comments: Most are low-gravity session beers around 3.2%,
although some versions may be made in the stronger (4%+)
range for export, festivals, seasonal or special occasions.
Generally served on cask; session-strength bottled versions
don’t often travel well. A wide range of interpretations are
possible. Pale (medium amber to light brown) versions exist,
but these are even more rare than dark milds; these guidelines
only describe the modern dark version.
History: Historically, ‘mild’ was simply an unaged beer, andcould be used as an adjective to distinguish between aged ormore highly hopped keeping beers. Modern milds trace theirroots to the weaker X-type ales of the 1800s, which started toget darker in the 1880s, but only after WWI did they become
dark brown. In current usage, the term implies a lowerstrength beer with less hop bitterness than bitters. The
guidelines describe the modern British version. The term ‘mild’is currently somewhat out of favor with consumers, and many
breweries no longer use it. Increasingly rare. There is no
historic connection or relationship between Mild and Porter.
Style Comparison: Some versions may seem like lowergravity modern English Porters. Much less sweet than London
Brown Ale.
Characteristic Ingredients: Pale British base malts (often
fairly dextrinous), crystal malt, dark malts or dark sugar
adjuncts, may also include adjuncts such as flaked maize, andmay be colored with brewer’s caramel. Characterful British ale
yeast. Any type of hops, since their character is muted andrarely is noticeable.

Vital Statistics:
OG: 1.030 – 1.038
IBUs: 10 – 25
FG: 1.008 – 1.013
SRM: 14 – 25
ABV: 3.0 – 3.8%
Commercial Examples: Brain’s Dark, Greene King XX Mild,
Hobson’s Champion Mild, Mighty Oak Oscar Wilde,
Moorhouse Black Cat, Theakston Traditional Mild
Tags: session-strength, dark-color, top-fermented, britishisles, traditional-style, brown-ale-family, malty

13B. British Brown Ale
Overall Impression: A malty, caramelly, brown British ale
without the roasted flavors of a Porter. Balanced and flavorful,
but usually a little stronger than most average UK beers.
Aroma: Light, sweet malt aroma with toffee, nutty, or lightchocolate notes, and a light to heavy caramel quality. A light
but appealing floral or earthy hop aroma may also be noticed. A
light fruity aroma may be evident, but should not dominate.
Appearance: Dark amber to dark reddish-brown color. Clear.
Low to moderate off-white to light tan head.
Flavor: Gentle to moderate malt sweetness, with a light toheavy caramel character, and a medium to dry finish. Malt may
also have a nutty, toasted, biscuity, toffee, or light chocolatecharacter. Medium to medium-low bitterness. Malt-hopbalance ranges from even to malt-focused. Low floral or earthy
hop flavor optional. Low to moderate fruity esters optional.
Mouthfeel: Medium-light to medium body. Medium tomedium-high carbonation.
Comments: A wide-ranging category with different
interpretations possible, ranging from lighter-colored to hoppy
to deeper, darker, and caramel-focused; however, none of theversions have strongly roasted flavors. A stronger Double
Brown Ale was more popular in the past, but is very hard tofind now. While London Brown Ales are marketed using thename Brown Ale, we list those as a different judging style dueto the significant difference in balance (especially sweetness)
and alcohol strength; that doesn’t mean that they aren’t in thesame family, though.
History: Brown ale has a long history in Great Britain,
although different products used that name at various times.
Modern brown ale is a 20th century creation; it is not the sameas historical products with the same name. A wide range ofgravities were brewed, but modern brown ales are generally of
the stronger (by current UK standards) interpretation. This
style is based on the modern stronger British brown ales, nothistorical versions or the sweeter London Brown Ale describedin the Historical Beer category. Predominantly but not
exclusively a bottled product currently.
Characteristic Ingredients: British mild ale or pale ale malt
base with caramel malts. May also have small amounts darker
malts (e.g., chocolate) to provide color and the nutty character.
English hop varieties are most authentic.
Style Comparison: More malty balance than British Bitters,with more malt flavors from darker grains. Stronger than a

BJCP Beer Style Guidelines – 2021 Edition

23

Dark Mild. Less roast than an English Porter. Stronger andmuch less sweet than London Brown Ale.
Vital Statistics:
OG: 1.040 – 1.052
IBUs: 20 – 30
FG: 1.008 – 1.013
SRM: 12 – 22
ABV: 4.2 – 5.9%
Commercial Examples: AleSmith Nut Brown Ale, Cigar City
Maduro Brown Ale, Maxim Double Maxim, Newcastle Brown
Ale, Riggwelter Yorkshire Ale, Samuel Smith’s Nut Brown Ale
Tags: standard-strength, amber-color, top-fermented, britishisles, traditional-style, brown-ale-family, malty

13C. English Porter
Simply called “Porter” in Britain, the name “English Porter” isused to differentiate it from other derivative porters describedin these guidelines.
Overall Impression: A moderate-strength dark brown
English ale with a restrained roasty, bitter character. May havea range of roasted flavors, generally without burnt qualities,
and often has a malty chocolate and caramel profile.
Aroma: Moderate to moderately low bready, biscuity, andtoasty malt aroma with mild roastiness, often like chocolate.
Additional malt complexity may be present as caramel, nuts,
toffee sweetness. May have up to a moderate level of floral orearthy hops. Moderate fruity esters optional, but desirable.
Low diacetyl optional.
Appearance: Brown to dark brown in color, often with rubyhighlights. Good clarity, although may be opaque. Moderate
off-white to light tan head with good to fair retention.
Flavor: Moderate bready, biscuity, and toasty malt flavor witha mild to moderate chocolate roastiness, and often a significant
caramel, nutty, or toffee character, possibly with lower levels ofdarker flavors like coffee or licorice. Should not be burnt or
harshly roasted, although small amounts may contribute a
bitter chocolate complexity. Up to moderate earthy or floral
hop flavor optional. Low to moderate fruity esters. Mediumlow to medium bitterness varies the balance from slightly malty
to slightly bitter, with a fairly dry to slightly sweet finish.
Moderately-low diacetyl optional.
Mouthfeel: Medium-light to medium body. Moderately-low
to moderately-high carbonation. Light to moderate creamy
texture.

24

Comments: This style description describes the modern
version of English Porter, not every possible variation overtime in every region where it existed. Historical re-creations
should be entered in the 27 Historical Beer category, with anappropriate description describing the profile of the beer.
Modern craft examples in the UK are bigger and hoppier.
History: Originating in London in the early 1700s, porter
evolved as a more heavily hopped and aged (keeping) versionof the Brown Beer popular at the time. It evolved many times
based on various technological and ingredient developments(such as the invention of black malt in 1817, and large-scaleindustrial brewing), as well as consumer preferences, wars, andtax policy. It became a highly-popular, widely-exported style in
the early 1800s before declining by the 1870s as it changed to alower gravity, unaged beer. As gravities continued to decline in
all UK beers in the first half of the 1900s, styles stopped being
made (including porter, gone by the 1950s). The craft beer era
led to its re-introduction in 1978.
The name is said to have been derived from its popularity with
the London working class performing various load-carrying
tasks of the day. Parent of various regional interpretations overtime, and a predecessor to all stouts (which were originallycalled “stout porters”). There is no historic connection or
relationship between Mild and Porter.
Characteristic Ingredients: Grists vary, but something
producing a dark color is always involved. Chocolate or otherroasted malts, caramel malt, brewing sugars, and the like arecommon. London-type porters often use brown malt as acharacteristic flavor.
Style Comparison: Differs from American Porter in that it
usually has softer, sweeter, and more caramelly flavors, lower
gravities, and usually less alcohol; American Porter also usually
has more hop character. More substance and roast than a
British Brown Ale. Higher in gravity than a Dark Mild.
Vital Statistics:
OG: 1.040 – 1.052
IBUs: 18 – 35
FG: 1.008 – 1.014
SRM: 20 – 30
ABV: 4.0 – 5.4%
Commercial Examples: Bateman’s Salem Porter, Burton
Bridge Burton Porter, Fuller's London Porter, Nethergate Old
Growler Porter, RCH Old Slug Porter, Samuel Smith Taddy
PorterTags: standard-strength, dark-color, top-fermented, britishisles, traditional-style, porter-family, malty, roasty

BJCP Beer Style Guidelines – 2021 Edition

14. SCOTTISH ALE
There are really only three traditional beer styles broadly available today in Scotland: the 70/- Scottish Heavy, the 80/- Scottish
Export, and the Strong Scotch Ale (Wee Heavy, Style 17C). The 60/- Scottish Light is rare and often cask-only, but it does seem to be
having a bit of a renaissance currently. All these styles took modern form after World War II, regardless of prior use of the samenames. Currently, the 60/- is similar to a dark mild, the 70/- is similar to an ordinary bitter, and the 80/- similar to a best or strong
bitter. The Scottish beers have a different balance and flavor profile, but fill a similar market position as those English beers.
The Light, Heavy, and Export beers have similar flavor profiles, and are often produced through the parti-gyling process. As gravity
increases, so does the character of the beer. Traditional ingredients were dextrinous pale ale malt, corn, dark brewing sugars, andbrewers caramel for coloring. Modern (post-WWII) recipes often add small amounts of dark malt and lower percentages of crystal
malt, along with other ingredients like amber malt and wheat. Scottish brewers traditionally used single infusion mashes, often with
underlet mashes and multiple sparges.
In general, these Scottish beers are weaker, sweeter, darker, lower in attenuation, and less highly hopped compared to equivalentmodern English beers. They are produced using slightly cooler fermentation temperatures than their counterparts. Many of thesedifferences have been exaggerated in popular lore; they are noticeable, but not huge, yet enough to affect the balance of the beer, andto perhaps indicate a national flavor preference. The balance remains malty and somewhat sweet due to higher finishing gravity,
lower alcohol, and lower hopping rates. Many of these divergences from English beer took place between the late 1800s and the mid1900s.
Production methods championed by homebrewers, such as kettle caramelization or grists heavy in a variety of crystal malts, are notcommonly used in traditional products but can approximate those flavors when traditional ingredients aren’t available. The use ofpeat-smoked malt is not only completely inauthentic, it produces a dirty, phenolic flavor inappropriate in any of these styles. Smokedversions (using any type smoke) should be entered in 32A Classic Style Smoked Beer.
The use of ‘shilling’ (/-) designations is a Scottish curiosity. Originally it referred to the price of beer in hogshead casks, which in noway could be constant over time. Shillings aren’t even used a currency now in Scotland. But the name stuck as a shorthand for a typeof beer, even if the original meaning stopped being the real price during WWI. About all it means now is that larger numbers meanstronger beers, at least within the same brewery. Between the world wars, some breweries used the price per pint rather thanshillings (e.g., Maclay 6d for 60/-, 7d for 70/-, 8d for 80/-). Confusingly, during this time 90/- pale ale was a low-gravity bottled
beer. Curious, indeed.

14A. Scottish Light
Overall Impression: A low-alcohol, malty beer with light
caramel, toast, toffee, and fruit flavors. A slight roast dryness
offsets the residual sweetness in the finish, with the bitterness
perceived only to keep the beer from being cloying.
Aroma: Low to medium maltiness with caramel and toffee
notes, and light toasty and sugary qualities that might bereminiscent of toasted breadcrumbs, ladyfingers, English
biscuits, graham crackers, or butterscotch. Light pome
fruitiness and light English hop aroma (earthy, floral, orangecitrus, spicy, etc.) allowable.
Appearance: Deep copper to dark brown. Clear. Low tomoderate, creamy off-white.
Flavor: Medium toasty-bready malt with caramel and toffee
overtones, finishing with a slightly roasty dryness. A wide
range of caramelized sugar and toasted bread type of flavors
are possible, using similar descriptors as the aroma. Clean
maltiness and fermentation profile. Light esters and hop flavor
allowable (similar descriptors as aroma). Sufficient bitterness
to not be cloying, but with a malty balance and aftertaste.
Mouthfeel: Medium-low to medium body. Low to moderate
carbonation. Maybe be moderately creamy.
Comments: See category introduction for detailed comments.
May not seem as bitter as specifications indicate due to higher
finishing gravity and residual sweetness. Typically a draught
product, but somewhat rare. Do not mis-perceive the lightroasty dryness as smoke; smoke is not present in these beers.
History: See category introduction. The Shilling ale names
were used for mild (unaged) beer before World War I, but thestyles took modern form only after World War II.
Characteristic Ingredients: At its simplest, pale ale malt,
but can also use colored malt, sugars, corn, wheat, crystal

malts, colorants, and a variety of other grains. Clean yeast. Softwater. No peat-smoked malt.
Style Comparison: See category introduction. Similar toother Scottish Ales but lower in alcohol, and darker in color.
Similar in strength to the low end of Dark Mild, but with adifferent flavor profile and balance.
Vital Statistics:
OG: 1.030 – 1.035
IBUs: 10 – 20
FG: 1.010 – 1.013
SRM: 17 – 25
ABV: 2.5 – 3.3%
Commercial Examples: Belhaven Best, McEwan's 60/Tags: session-strength, amber-color, top-fermented, britishisles, traditional-style, amber-ale-family, malty

14B. Scottish Heavy
Overall Impression: A lower-alcohol, malty beer with light
caramel, toast, toffee, and fruity flavors. A slight roast dryness
offsets the residual sweetness in the finish, with the bitterness
perceived only to keep the beer from being cloying.
Aroma: Medium-low to medium maltiness with caramel andtoffee notes, and light toasty and sugary qualities that might bereminiscent of toasted breadcrumbs, ladyfingers, English
biscuits, graham crackers, or butterscotch. Light pome
fruitiness and light English hop aroma (earthy, floral, orangecitrus, spicy, etc.) allowable.
Appearance: Pale copper to brown. Clear. Low to moderate,creamy off-white.
Flavor: Medium toasty-bready malt with caramel and toffee
overtones, finishing with a slightly roasty dryness. A wide
range of caramelized sugar and toasted bread type of flavors
are possible, using similar descriptors as the aroma. Clean
maltiness and fermentation profile. Light esters and hop flavor
allowable (similar descriptors as aroma). Sufficient bitterness
to not be cloying, but with a malty balance and aftertaste.

BJCP Beer Style Guidelines – 2021 Edition

25

Mouthfeel: Medium-low to medium body. Low to moderate
carbonation. Maybe be moderately creamy.
Comments: See category introduction for detailed comments.
May not seem as bitter as specifications indicate due to higher
finishing gravity and residual sweetness. Do not mis-perceive
the light roasty dryness as smoke; smoke is not present in thesebeers.
History: See category introduction. The Shilling ale names
were used for mild (unaged) beer before World War I, but thestyles took modern form only after World War II.
Characteristic Ingredients: At its simplest, pale ale malt
and colored malt, but can also use sugars, corn, wheat, crystal
malts, colorants, and a variety of other grains. Clean yeast. Softwater. No peat-smoked malt.
Style Comparison: See category introduction. Similar toother Scottish Ales in flavor profile, lighter in color andstronger than a Scottish Light. Similar in strength to Ordinary
Bitter, but with a different flavor profile and balance.
Vital Statistics:
OG: 1.035 – 1.040
IBUs: 10 – 20
FG: 1.010 – 1.015
SRM: 12 – 20
ABV: 3.3 – 3.9%
Commercial Examples: McEwan's 70/-, Orkney Raven Ale
Tags: session-strength, amber-color, top-fermented, britishisles, traditional-style, amber-ale-family, malty

14C. Scottish Export
Overall Impression: A moderate-strength, malty beer withlight caramel, toast, toffee, and fruit flavors. A slight roast
dryness offsets the residual sweetness in the finish, with thebitterness perceived only to keep the beer from being cloying.
Aroma: Medium maltiness with caramel and toffee notes, andlight toasty and sugary qualities that might be reminiscent of
toasted breadcrumbs, ladyfingers, English biscuits, graham
crackers, or butterscotch. Light pome fruitiness and light
English hop aroma (earthy, floral, orange-citrus, spicy, etc.)
allowable.

26

Appearance: Pale copper to brown. Clear. Low to moderate,creamy off-white.
Flavor: Medium toasty-bready malt with caramel and toffee
overtones, finishing with a slightly roasty dryness. A wide
range of caramelized sugar and toasted bread type of flavors
are possible, using similar descriptors as the aroma. Clean
maltiness and fermentation profile. Light esters and hop flavor
allowable (similar descriptors as aroma). Sufficient bitterness
to not be cloying, but with a malty balance and aftertaste.
Mouthfeel: Medium body. Medium-low to medium
carbonation. Maybe be moderately creamy.
Comments: See category introduction for detailed comments.
May not seem as bitter as specifications indicate due to higher
finishing gravity and residual sweetness. Do not mis-perceive
the light roasty dryness as smoke; smoke is not present in thesebeers. Americanized versions are often greater in strength(similar to American treatment of Irish Red Ales).
History: See category introduction. The Shilling ale names
were used for mild (unaged) beer before World War I, but thestyles took modern form only after World War II.
Characteristic Ingredients: At its simplest, pale ale malt
and colored malt, but can also use sugars, corn, wheat, crystal
malts, colorants, and a variety of other grains. Clean yeast. Softwater. No peat-smoked malt.
Style Comparison: See category introduction. Stronger thanother Scottish Ales, but with a similar flavor profile. Similar instrength to Best Bitter and Strong Bitter, but with a different
flavor profile and balance.
Vital Statistics:
OG: 1.040 – 1.060
IBUs: 15 – 30
FG: 1.010 – 1.016
SRM: 12 – 20
ABV: 3.9 – 6.0%
Commercial Examples: Belhaven Scottish Ale, Broughton
Wee Jock 80 Shilling, Caledonian Edinburgh Castle, McEwan’s
80/-, McEwan’s Export, Traquair Bear Ale
Tags: standard-strength, amber-color, top-fermented, britishisles, traditional-style, amber-ale-family, malty

BJCP Beer Style Guidelines – 2021 Edition

15. IRISH BEER
The traditional beers of Ireland contained in this category are amber to dark, top-fermented beers of moderate to slightly strong
strength, and are often widely misunderstood due to differences in export versions, or overly focusing on the specific attributes of beer
produced by high-volume, well-known breweries. Each of the styles in this grouping has a wider range than is commonly believed.

15A. Irish Red Ale

15B. Irish Stout

Overall Impression: An easy-drinking pint, often withsubtle flavors. Slightly malty in the balance sometimes with an
initial soft toffee or caramel sweetness, a slightly grainybiscuity palate, and a touch of roasted dryness in the finish.
Some versions can emphasize the caramel and sweetness more,while others will favor the grainy palate and roasted dryness.
Aroma: Low to moderate malt aroma, either neutral-grainy orwith a lightly caramel, toast, or toffee character. Very lightbuttery character optional. Low earthy or floral hop aroma
optional. Quite clean.
Appearance: Medium amber to medium reddish-copper
color. Clear. Low off-white to tan colored head, average
persistence.
Flavor: Moderate to very little caramel malt flavor andsweetness, rarely with a light buttered toast or toffee-like
quality. The palate often is fairly neutral and grainy, or can takeon a lightly toasty or biscuity note as it finishes with a lighttaste of roasted grain, which lends a characteristic dryness tothe finish. A light earthy or floral hop flavor is optional.
Medium to medium-low bitterness. Medium-dry to dry finish.
Clean and smooth. Low esters optional. The balance tends to beslightly towards the malt, although light use of roasted grains
may increase the perception of bitterness slightly.
Mouthfeel: Medium-light to medium body, although
examples containing low levels of diacetyl may have a slightly
slick mouthfeel (not required). Moderate carbonation. Smooth.
Comments: The style is fairly broad to allow for examples
beyond the traditional ones from Ireland. Irish examples tend
to be lower alcohol, grainier, and drier in the finish, while nonIrish versions are often higher in alcohol, sweeter, perhaps
more caramelly and estery, and are often seasonal offerings.
History: While Ireland has a long ale brewing heritage, themodern Irish Red Ale style is essentially an adaptation orinterpretation of the popular English Bitter style with less
hopping and a bit of roast to add color and dryness, althoughsome suggest a longer history. Rediscovered as a craft beerstyle in Ireland, today it is an essential part of most brewery
lineups, along with a pale ale and a stout.
Characteristic Ingredients: Generally has a bit of roasted
barley or black malt to provide reddish color and dry roasted
finish. Pale base malt. Caramel malts were historicallyimported and more expensive, so not all brewers would use
them.
Style Comparison: A less-bitter and hoppy Irish equivalent
to an English Bitter, with a dryish finish due to roasted barley.
More attenuated with less caramel flavor and body thanequivalent-strength Scottish Ales.
Vital Statistics:
OG: 1.036 – 1.046
IBUs: 18 – 28
FG: 1.010 – 1.014
SRM: 9 – 14
ABV: 3.8 – 5.0%
Commercial Examples: Franciscan Well Rebel Red,
Kilkenny Irish Beer, Murphy’s Irish Red, O’Hara’s Irish Red
Ale, Porterhouse Nitro Red Ale, Smithwick’s Irish Ale
Tags: standard-strength, amber-color, top-fermented, britishisles, traditional-style, amber-ale-family, balanced

Overall Impression: A black beer with a pronounced
roasted flavor, often similar to coffee. The balance can range
from fairly even to quite bitter, with the more balanced
versions having a little malty sweetness and the bitter versions
being quite dry. Draught versions typically are creamy from anitro pour, but bottled versions will not have this dispensederived character. The roasted flavor can range from dry andcoffee-like to somewhat chocolaty.
Aroma: Moderate coffee-like aroma typically dominates; may
have slight dark chocolate, cocoa, or roasted grain secondary
notes. Medium-low esters optional. Low earthy or floral hop
aroma optional.
Appearance: Jet black to deep brown with garnet highlights
in color. According to Guinness, “Guinness beer may appear
black, but it is actually a very dark shade of ruby.” Opaque. A
thick, creamy, long-lasting, tan- to brown-colored head ischaracteristic when served on nitro, but don’t expect a tight,
creamy head on a bottled beer.
Flavor: Moderate roasted grain or malt flavor with a medium
to high bitterness. The finish can be dry and coffee-like tomoderately balanced with a touch of caramel or malty
sweetness. Typically has coffee-like flavors, but also may have a
bittersweet or unsweetened chocolate character in the palate,lasting into the finish. Balancing factors may include somecreaminess, medium-low fruitiness, or medium earthy hop
flavor. The level of bitterness is somewhat variable, as is theroasted character and the dryness of the finish; allow forinterpretation by brewers.
Mouthfeel: Medium-light to medium-full body, with asomewhat creamy character – especially when served by nitro
pour. Low to moderate carbonation. For the high hop
bitterness and significant proportion of dark grains present,
this beer is remarkably smooth. May have a light astringency
from the roasted grains, although harshness is undesirable.
Comments: Traditionally a draught product. Modern
examples are almost always associated with a nitro pour. Do
not expect bottled beers to have the full, creamy texture or very
long-lasting head associated with mixed-gas dispense. Regional
differences exist in Ireland, similar to variability in English
Bitters. Dublin-type stouts use roasted barley, are more bitter,and are drier. Cork-type stouts are sweeter, less bitter, andhave flavors from chocolate and specialty malts.
History: The style evolved from London porters, but reflecting
a fuller, creamier, more “stout” body and strength. Guinness
began brewing only porter in 1799, and a “stouter kind of
porter” around 1810. Irish stout diverged from London single
stout (or simply porter) in the late 1800s, with an emphasis on
darker malts and roast barley. Guinness began using flaked
barley after WWII, and Guinness Draught was launched as abrand in 1959. Draught (“widget”) cans and bottles weredeveloped in the late 1980s and 1990s.
Characteristic Ingredients: Dark roasted malts or grains,enough to make the beer black in color. Pale malt. May use
unmalted grains for body.
Style Comparison: Lower strength than an Irish Extra Stout.
Darker in color (black) than an English Porter (brown).

BJCP Beer Style Guidelines – 2021 Edition27

Vital Statistics:
OG: 1.036 – 1.044
IBUs: 25 – 45
FG: 1.007 – 1.011
SRM: 25 – 40
ABV: 3.8 – 5.0%
Commercial Examples: Beamish Irish Stout, BelhavenBlack Stout, Guinness Draught, Murphy's Irish Stout, O’Hara’s
Irish Stout, Porterhouse Irish Stout
Tags: standard-strength, dark-color, top-fermented, britishisles, traditional-style, stout-family, bitter, roasty

15C. Irish Extra Stout
Overall Impression: A fuller-bodied black beer with apronounced roasted flavor, often similar to coffee and dark
chocolate with some malty complexity. The balance can range
from moderately bittersweet to bitter, with the more balanced
versions having up to moderate malty richness and the bitter
versions being quite dry.
Aroma: Moderate to moderately high coffee-like aroma, oftenwith slight dark chocolate, cocoa, biscuit, vanilla, or roasted
grain secondary notes. Medium-low esters optional. Hoparoma low to none, may be lightly earthy or spicy, but istypically absent. Malt and roast dominate the aroma.
Appearance: Jet black. Opaque. A thick, creamy, persistenttan head is characteristic.
Flavor: Moderate to moderately high dark-roasted grain or
malt flavor with a medium to medium-high bitterness. The
finish can be dry and coffee-like to moderately balanced withup to moderate caramel or malty sweetness. Typically has
roasted coffee-like flavors, but also often has a dark chocolatecharacter in the palate, lasting into the finish. Backgroundmocha or biscuit flavors are often present and add complexity.
Medium-low fruitiness optional. Medium earthy or spicy hop

28

flavor optional. The level of bitterness is somewhat variable, as
is the roasted character and the dryness of the finish; allow forinterpretation by brewers.
Mouthfeel: Medium-full to full body, with a somewhat
creamy character. Moderate carbonation. Very smooth. May
have a light astringency from the roasted grains, althoughharshness is undesirable. A slightly warming character may be
detected.
Comments: Traditionally a stronger, bottled product with arange of equally valid possible interpretations, varying mostfrequently in roast flavor and sweetness. Most traditional Irish
commercial examples are in the 5.6 to 6.0% ABV range.
History: Same roots as Irish Stout, but as a stronger product.
Guinness Extra Stout (Extra Superior Porter, later Double
Stout) was first brewed in 1821, and was primarily a bottled
product.
Characteristic Ingredients: Similar to Irish Stout. May
have additional dark crystal malts or dark sugars.
Style Comparison: Midway between an Irish Stout and a
Foreign Extra Stout in strength and flavor intensity, althoughwith a similar balance. More body, richness, and often malt
complexity than an Irish Stout. Black in color, not brown likean English Porter.
Vital Statistics:
OG: 1.052 – 1.062
IBUs: 35 – 50
FG: 1.010 – 1.014
SRM: 30 – 40
ABV: 5.0 – 6.5%
Commercial Examples: Guinness Extra Stout, O’Hara’s
Leann Folláin, Porterhouse XXXX, Sheaf Stout
Tags: high-strength, dark-color, top-fermented, british-isles,
traditional-style, stout-family, bitter, roasty

BJCP Beer Style Guidelines – 2021 Edition

16. DARK BRITISH BEER
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
Overall Impression: A very dark, sweet, full-bodied, slightly
roasty stout that can suggest coffee-and-cream, or sweetened
espresso.
Aroma: Mild roasted grain aroma, sometimes with coffee or
chocolate notes. An impression of cream-like sweetness often
exists. Fruitiness can be low to moderately high. Low diacetyl
optional. Low floral or earthy hop aroma optional.
Appearance: Very dark brown to black in color. Clear, if not
opaque. Creamy tan to brown head.
Flavor: Dark, roasted, coffee or chocolate flavors dominate
the palate. Low to moderate fruity esters. Moderate bitterness.
Medium to high sweetness provides a counterpoint to theroasted character and bitterness, lasting into the finish. Thebalance between dark grains or malts and sweetness can vary,from quite sweet to moderately dry and somewhat roasty. Low
diacetyl optional. Low floral or earthy hop flavor optional.
Mouthfeel: Medium-full to full-bodied and creamy. Low tomoderate carbonation. High residual sweetness fromunfermented sugars enhances the full-tasting mouthfeel.
Comments: Gravities are low in Britain (sometimes lower
than the statistics below), higher in exported and US products.
Variations exist, with the level of residual sweetness, theintensity of the roast character, and the balance between thetwo being the variables most subject to interpretation.
History: An English style of stout developed in the early
1900s. Historically known as “Milk” or “Cream” stouts, legally
this designation is no longer permitted in England but may be
acceptable elsewhere. The “milk” name is derived from the useof the milk sugar lactose as a sweetener. Originally marketed asa tonic for invalids and nursing mothers.
Characteristic Ingredients: Base of pale malt with dark
malts or grains. May use grain or sugar adjuncts. Lactose isfrequently added to provide additional residual sweetness.
Style Comparison: Much sweeter and less bitter-tasting thanother stouts, except the stronger Tropical Stout. The roast
character is mild, not burnt like other stouts. Can be similar inbalance to Oatmeal Stout, albeit with more sweetness.
Vital Statistics:
OG: 1.044 – 1.060
IBUs: 20 – 40
FG: 1.012 – 1.024
SRM: 30 – 40
ABV: 4.0 – 6.0%
Commercial Examples: Bristol Beer Factory Milk Stout,
Firestone Nitro Merlin Milk Stout, Left Hand Milk Stout,
Lancaster Milk Stout, Mackeson's XXX Stout, Marston’s Pearl
Jet Stout
Tags: standard-strength, dark-color, top-fermented, britishisles, traditional-style, stout-family, malty, roasty, sweet

16B. Oatmeal Stout
Overall Impression: A dark, roasty, full-bodied stout withenough sweetness to support the oat backbone. The sweetness,balance, and oatmeal impression can vary considerably.
Aroma: Mild grainy, roasty, coffee-like character with a lightmalty sweetness that can give a coffee-and-cream impression.
Low to medium-high fruitiness. Medium-low earthy or floral

hop aroma optional. A light grainy-nutty oatmeal aroma is
optional. Medium-low diacetyl optional but typically absent.
Appearance: Brown to black in color. Thick, creamy,
persistent tan- to brown-colored head. Clear, if not opaque.
Flavor: Similar to the aroma, with a mild roasted coffee, milk
chocolate, or coffee-and-cream flavor, and low to moderatelyhigh fruitiness. Oats can add a toasty-nutty, grainy, or earthy
flavor. Medium bitterness. Medium-sweet to medium-dry
finish, which affects the perception of balance. Malty, roasty,
nutty aftertaste. Medium-low earthy or floral hop flavor
optional. Medium-low diacetyl optional but typically absent.
Mouthfeel: Medium-full to full body, with a smooth, silky,
velvety, sometimes an almost oily slickness from the oatmeal.
Creamy. Medium to medium-high carbonation. Stronger
versions may be lightly warming.
Comments: When judging, allow for differences in balance
and interpretation. American versions tend to be more hoppy,
less sweet, and less fruity than English examples. Bitterness,
sweetness, and oatmeal impression varies. Light use of oatmeal
may give a certain silkiness of body and richness of flavor,
while heavy use of oatmeal can be fairly intense in flavor withan almost oily mouthfeel and dryish finish.
History: A variant of nourishing or invalid stouts around 1900
using oatmeal in the grist, similar to but independent of thedevelopment of sweet stout using lactose. An original Scottish
version used a significant amount of oat malt. Later went
through a shady phase where some English brewers would
throw a handful of oats into their parti-gyled stouts in order tolegally produce a ‘healthy’ Oatmeal Stout for marketing
purposes. Most popular in England between the World Wars,
was revived in the craft beer era for export, which helped leadto its adoption as a popular modern American craft beer stylethat uses a noticeable (not symbolic) quantity of oats.
Characteristic Ingredients: Pale, caramel, and darkroasted malts (often chocolate) and grains. Oatmeal or maltedoats (5-20% or more). Hops primarily for bittering. Can use
brewing sugars or syrups. English ale yeast.
Style Comparison: Most are like a cross between an Irish
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
more like a more nutty, flavorful Irish Extra Stout. Both tend toemphasize the body and mouthfeel.
Vital Statistics:
OG: 1.045 – 1.065
IBUs: 25 – 40
FG: 1.010 – 1.018
SRM: 22 – 40
ABV: 4.2 – 5.9%
Commercial Examples: Anderson Valley Barney Flats
Oatmeal Stout, Broughton Stout Jock, St-Ambroise Oatmeal
Stout, Samuel Smith Oatmeal Stout, Summit Oatmeal Stout,
Young's London Stout
Tags: standard-strength, dark-color, top-fermented, britishisles, traditional-style, stout-family, balanced, roasty

BJCP Beer Style Guidelines – 2021 Edition29

16C. Tropical Stout

16D. Foreign Extra Stout

Overall Impression: A very dark, sweet, fruity, moderately
strong stout with smooth, roasty flavors, yet no burnt
harshness.
Aroma: Moderate to high intensity sweetness is prominent.
Moderate to high coffee or chocolate roasty aroma, but not
burnt. Medium to high fruitiness. May have a molasses,
licorice, burnt sugar, dried fruit, or vinous aromatics. Stronger
versions can have a subtle, clean aroma of alcohol. Low hoparoma optional. Low diacetyl optional.
Appearance: Very deep brown to black in color. Clarity
usually obscured by deep color. Clear, if not opaque. Large tan
to brown head with good retention.
Flavor: Quite sweet with a smooth dark grain flavors, andrestrained, medium-low to medium bitterness. Smooth, roasty
flavor, often like coffee or chocolate, although moderated in thebalance by the sweet finish. No burnt malt flavor or harsh bitein the finish. Moderate to high fruity esters. Can have a sweet,
dark rum, molasses, or burnt sugar-like quality. Low hop flavor
optional. Medium-low diacetyl optional.
Mouthfeel: Medium-full to full body, often with a smooth,creamy character. May have a warming but not hot alcoholpresence. Moderate to moderately-high carbonation.
Comments: Surprisingly refreshing in a hot climate.
Sweetness levels can vary significantly. Tropical implies thatthe beer originated in and is popular in the tropics, not that it
has characteristics of tropical fruit from hops or fruit.
History: A local adaptation of Foreign Extra Stouts brewed
with indigenous ingredients and methods in the Caribbean andother tropical markets. Bitterness lower than export-type
stouts since these beers do not have to be shipped abroad, andto suit local palate preferences.
Characteristic Ingredients: Similar to a Sweet Stout, buthigher gravity. Pale and dark roasted malts and grains. Hops
mostly for bitterness. May use adjuncts and sugar to boost
gravity. Typically made with warm-fermented lager yeast.
Style Comparison: Tastes like a scaled-up Sweet Stout withhigher fruitiness. Similar to some Imperial Stouts without thehigh bitterness, strong or burnt roastiness, and late hops, andwith lower alcohol. Much sweeter and less hoppy than
American Stouts. Much sweeter and less bitter than thesimilar-gravity Foreign Extra Stouts.
Vital Statistics:
OG: 1.056 – 1.075
IBUs: 30 – 50
FG: 1.010 – 1.018
SRM: 30 – 40
ABV: 5.5 – 8.0%
Commercial Examples: ABC Extra Stout, Bahamian Strong
Back Stout, Dragon Stout, Jamaica Stout, Lion Stout, Royal
Extra Stout
Tags: high-strength, dark-color, top-fermented, british-isles,
traditional-style, stout-family, malty, roasty, sweet

Overall Impression: A very dark, rich, moderately strong,
fairly dry stout with prominent roast flavors.
Aroma: Moderate to high roast, like coffee, dark chocolate, orlightly burnt grain. Low to medium fruitiness. May have asweet aroma, or molasses, licorice, dried fruit, or vinousaromatics. Stronger versions can have a subtle, clean aroma of
alcohol. Low earthy, herbal, or floral hop aroma optional. Low
diacetyl optional.
Appearance: Very deep brown to black in color. Clarity
usually obscured by deep color. Clear, if not opaque. Large tan
to brown head with good retention.
Flavor: Moderate to high roast, like coffee, dark chocolate, orlightly burnt grain, although without a sharp bite. Low to
medium esters. Medium to high bitterness. Moderately dry
finish. Moderate earthy, herbal, or floral hop flavor optional.
Medium-low diacetyl optional.
Mouthfeel: Medium-full to full body, often with a smooth,
sometimes creamy character. May have a warming but not hot
alcohol presence. Moderate to moderately-high carbonation.
Comments: Also known as Foreign Stout, Export Stout, andForeign Export Stout. Historic versions (before WWI, at least)
had the same OG as domestic Extra Stouts, but depending on
the brewery could have had a higher ABV because it had a longsecondary with Brett chewing away at it. The difference
between domestic and foreign versions were the hopping andlength of maturation.
History: Stronger stouts brewed for the export market today,
but with a history stretching back to the 18th and 19th centuries
when they were more heavily-hopped versions of stronger
export stouts. Vatted originally, but Guinness stopped thispractice in the 1950s. Guinness Foreign Extra Stout (originally,
West India Porter, later Foreign Extra Double Stout) was firstbrewed in 1801 according to Guinness with “extra hops to giveit a distinctive taste and a longer shelf life in hot weather.”
Characteristic Ingredients: Pale and dark roasted malts
and grains, historically also could have used brown and amber
malts. Hops mostly for bitterness, typically English varieties.
May use adjuncts and sugar to boost gravity.
Style Comparison: Similar in balance to an Irish Extra
Stout, but with more alcohol. Not as big or intense as an
Imperial Stout. Lacking the strong bitterness and high latehops of American Stout. Similar gravity as Tropical Stout, butwith a drier finish and higher bitterness.
Vital Statistics:
OG: 1.056 – 1.075
IBUs: 50 – 70
FG: 1.010 – 1.018
SRM: 30 – 40
ABV: 6.3 – 8.0%
Commercial Examples: Coopers Best Extra Stout, Guinness
Foreign Extra Stout, The Kernel Export Stout London 1890, La
Cumbre Malpais Stout, Pelican Tsunami Export Stout,
Ridgeway Foreign Export Stout
Tags: high-strength, dark-color, top-fermented, british-isles,
traditional-style, stout-family, balanced, roasty

30

BJCP Beer Style Guidelines – 2021 Edition

17. STRONG BRITISH ALE
This category contains stronger, non-roasty ales of the British Isles. Covers the style space above bitters, milds, and brown ales while
excluding porters and stouts.

17A. British Strong Ale
Overall Impression: An ale of respectable alcoholic
strength, traditionally bottled-conditioned and cellared. Can
have a wide range of interpretations, but most will have varying
degrees of malty richness, late hops and bitterness, fruity
esters, and alcohol warmth. The malt and adjunct flavors andintensity can vary widely, but any combination should result inan agreeable palate experience.
Aroma: Malty-sweet with fruity esters, often with a complex
blend of dried-fruit, caramel, nuts, toffee, or other specialty
malt aromas. Some alcohol notes are acceptable, but shouldn’t
be hot or solventy. Hop aromas can vary widely, but typicallyhave earthy, resiny, fruity, or floral notes. The balance can vary
widely, but most examples will have a blend of malt, fruit,hops, and alcohol in varying intensities.
Appearance: Amber to dark reddish-brown color; many are
fairly dark. Generally clear, although darker versions may bealmost opaque. Moderate to low cream- to light tan-coloredhead with average retention.
Flavor: Medium to high malt character often rich with nutty,
toffee, or caramel flavors. Light chocolate notes are sometimes
found in darker beers. May have interesting flavor complexity
from brewing sugars. Balance is often malty, but may be wellhopped, which affects the impression of maltiness. Moderate
fruity esters are common, often with a dark fruit or dried fruit
character. The finish may vary from medium dry to somewhat
sweet. Alcoholic strength should be evident, not overwhelming.
Low diacetyl optional, but generally not desirable.
Mouthfeel: Medium to full, chewy body. Alcohol warmth isoften evident and always welcome. Low to moderate
carbonation. Smooth texture.
Comments: An entry category more than a style; the strengthand character of examples can vary widely. Fits in the stylespace between normal gravity beers and Barley Wines. Can
include pale malty-hoppy beers, English winter warmers,
strong dark milds, smaller Burton ales, and other unique beers
in the general gravity range that don’t fit other categories.
Judges should allow for a significant range in character, as longas the beer is within the alcohol strength range and has aninteresting ‘British’ character, it likely fits the style.
History: A collection of unrelated minor styles, each of which
has its own heritage. Do not use this category grouping to infera historical relationship between examples – none is intended.
This is a modern British specialty judging category where the‘special’ attribute is alcohol level.
Characteristic Ingredients: Grists vary, often based on palemalt with caramel and specialty malts. Some darker examples
suggest a light use of dark malts (e.g., chocolate, black malt).
Sugary and starchy adjuncts (e.g., maize, flaked barley, wheat)
are common. Finishing hops are traditionally English.
Style Comparison: Significant overlap in gravity with Old
Ale, but not having an aged character. A wide range ofinterpretations is possible. Should not be as rich or strong as an
English Barley Wine. Stronger than the stronger everyday
Strong Bitter, British Brown Ale, and English Porter. Morespecialty malt or sugar character than American Strong Ale.

Vital Statistics:
OG: 1.055 – 1.080
IBUs: 30 – 60
FG: 1.015 – 1.022
SRM: 8 – 22
ABV: 5.5 – 8.0%
Commercial Examples: Fuller’s 1845, Harvey’s Elizabethan
Ale, J.W. Lees Moonraker, McEwan’s Champion, Samuel
Smith’s Winter Welcome, Shepherd Neame 1698
Tags: high-strength, amber-color, top-fermented, british-isles,
traditional-style, strong-ale-family, malty

17B. Old Ale
Overall Impression: A stronger-than-average English ale,though usually not as strong or rich as an English Barley Wine,but usually malty. Warming. Shows positive maturation effects
of a well-kept, aged beer.
Aroma: Malty-sweet with fruity esters, often with a complex
blend of dried fruit, vinous, caramel, molasses, toffee, lighttreacle, or other specialty malt aromas. Some alcohol and nutty
oxidative notes are acceptable, akin to those found in Sherry,Port, or Madeira. Hop aroma not usually present.
Appearance: Deep amber to very dark reddish-brown color,but most are fairly dark. Age and oxidation may darken thebeer further. Clear, but can be almost opaque. Moderate to low
cream- to light tan-colored head; retention average to poor.
Flavor: Medium to high malt character with a luscious malt
complexity, often with nut, caramel, or molasses-like flavors.
Light chocolate or roasted malt flavors are optional, but should
never be prominent. Balance is often malty-sweet, but may bewell hopped; the impression of bitterness often depends onamount of aging. Moderate to high fruity esters are common,and may take on a dried-fruit or vinous character. The finish
may vary from dry to somewhat sweet. Extended aging may
contribute oxidative flavors similar to a fine old Sherry, Port, or
Madeira. Alcoholic strength should be evident, though not
overwhelming. Low diacetyl optional.
Mouthfeel: Medium to full, chewy body, although older
examples may be lower in body due to continued attenuation
during conditioning. Alcohol warmth is often evident andalways welcome. Low to moderate carbonation, depending on
age and conditioning. Light acidity may be present, as well assome tannin if wood-aged; both are optional.
Comments: Strength and character vary widely. The
predominant defining quality for this style is the impression ofage, which can manifest itself in different ways (complexity,
oxidation, leather, vinous qualities, etc.). Many of thesequalities are otherwise faults, but if the resulting character ofthe beer is pleasantly drinkable and complex, then thosecharacteristics are acceptable. In no way should thoseallowable characteristics be interpreted as making an
undrinkably off-flavored beer as somehow in style. Old Peculier
is a well-known but fairly unique beer that is quite different
than other Old Ales.
History: Historically, an aged ale used as stock ales forblending or enjoyed at full strength (stale or stock refers tobeers that were aged or stored for a significant period of time).
There are at least two definite types in Britain today, weaker,
unaged draught ones that are similar to milds of around 4.5%,
and stronger aged ones that are often 6-8% or more.

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Characteristic Ingredients: Composition varies, althoughgenerally similar to British Strong Ales. The age character isthe biggest driver of the final style profile, which is more
handling than brewing.
Style Comparison: Roughly overlapping the British Strong
Ale and the lower end of the English Barley Wine styles, but
always having an aged quality. The distinction between an Old
Ale and a Barley Wine is somewhat arbitrary above 7% ABV,
and generally means having a more significant aged quality.
Vital Statistics:
OG: 1.055 – 1.088
IBUs: 30 – 60
FG: 1.015 – 1.022
SRM: 10 – 22
ABV: 5.5 – 9.0%
Commercial Examples: Avery Old Jubilation, Berlina Old
Ale, Greene King Strong Suffolk Ale, Marston Owd Roger,
Theakston Old Peculier
Tags: high-strength, amber-color, top-fermented, british-isles,
traditional-style, strong-ale-family, malty, aged

17C. Wee Heavy
See Category 14 Scottish Ale introduction for generalcharacteristics of Scottish beer.
Overall Impression: Rich, sweet malt depth with caramel,
toffee, and fruity flavors. Full-bodied and chewy, with warming
alcohol. Restrained bitterness, but not cloying or syrupy.
Aroma: Strong bready-toasty malt, with a high caramel andtoffee aspect. A wide range of supportive caramelized sugar andtoasty bread type aromas are possible (toasted breadcrumbs,
ladyfingers, English biscuits, graham crackers, nougat,
butterscotch, etc.). Faint hint of roast is sometimes noted. Low
to moderate dark or dried fruit esters and alcohol. Very low
earthy, floral, orange-citrus, or spicy hops optional.
Appearance: Light copper to dark brown color, often withdeep ruby highlights. Clear. Usually has a large tan head, which
may not persist. Legs may be evident in stronger versions.
Flavor: Rich, bready-toasty malt that is often full and sweeton the palate with caramel and toffee flavors, but balanced byalcohol and a hint of grainy roast in the finish. The malt often
has caramelized sugar and toasty flavors of the same type as
described in the aroma. Medium to low alcohol and esters(plums, raisins, dried fruit, etc.). Bitterness low in the balance,
giving a sweet to medium-dry finish. Medium-low hop flavor
optional, with similar descriptors as the aroma.
Mouthfeel: Medium-full to full-bodied, sometimes with athick, chewy, sometimes creamy, viscosity. A smooth alcohol
warmth is usually present and is desirable since it balances themalty sweetness. Moderate carbonation.
Comments: A range of strengths is allowable; not all versions
are very strong. Also known as “Strong Scotch Ale,” the term“wee heavy” means “small strong” and traces to the beer thatmade the term famous, Fowler’s Wee Heavy, a 12 Guinea Ale.
History: Descended from Edinburgh Ales, a stronger malty
beer brewed in a range of strengths, similar to Burton Ale(although at half the hopping rate). Modern versions have twomain variants, a more modest 5% ABV beer and the more
widely known 8-9% ABV beer. As gravities decreased overtimes, some of the variations ceased to be produced.
Characteristic Ingredients: Scottish pale ale malt, a wide
range of other ingredients are possible, including adjuncts.
Some may use crystal malt or darker grains for color. No peatsmoked malt.
Style Comparison: Somewhat similar to an English Barley
Wine, but often darker and more caramelly.

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Vital Statistics:
OG: 1.070 – 1.130
IBUs: 17 – 35
FG: 1.018 – 1.040
SRM: 14 – 25
ABV: 6.5 – 10.0%
Commercial Examples: Belhaven Wee Heavy, Broughton
Old Jock, McEwan’s Scotch Ale, Orkney Skull Splitter, Traquair
House Ale, The Duck-Rabbit Wee Heavy Scotch-Style Ale
Tags: high-strength, amber-color, top-fermented, british-isles,
traditional-style, strong-ale-family, malty

17D. English Barley Wine
Overall Impression: A strong and richly malty ale with apleasant fruity or hoppy depth. A wintertime sipper with a full,chewy body and warming alcohol.
Aroma: Very rich, strongly malty, often with a caramel-likearoma in darker versions or a light toffee character in paler
versions. May have a rich character including bready, toasty, or
toffee notes. May have moderate to strong fruitiness, often witha dark- or dried-fruit character, particularly in dark versions.
The hop aroma may range from mild to assertive, and istypically floral, earthy, tea-like, or marmalade-like. Alcohol
may be low to moderate, but are soft and rounded. Aromatic
intensity subsides with age, and can develop a quality likesherry, wine, or port.
Appearance: Color ranging from golden amber to darkbrown, often with ruby highlights and significant depth ofcolor. Should not be black or opaque. Low to moderate offwhite head. May have low head retention. Brilliant clarity,
particularly when aged, although younger versions can have alittle haze. High alcohol and viscosity may be visible as legs.
Flavor: Medium to high rich, malty sweetness, often complex
and multi-layered, with bread, biscuit, and caramel malt
flavors (more toffee-like in paler versions) and having a
medium to high fruitiness (often with dark or dried fruit
aspects). When aged, these fruity components come out more,and darker versions will have a higher level than paler ones.
The hop aroma, flavor, and bitterness can vary wildly. Light tostrong hops, with an English character (floral, earthy, tea, or
marmalade-like) are common. Bitterness can be light to fairly
strong, fading with time, so the balance can be malty tosomewhat bitter. Stronger versions will have a little alcohol
character. The finish and aftertaste can be moderately dry tomoderately sweet, often depending on age.
Some oxidative or vinous flavors may be present, and often
complex alcohol flavors should be evident. Pale versions
typically seem more bitter, better attenuated, and more hopforward than darker versions.
Mouthfeel: Full-bodied and chewy, with a velvety, luscious
texture, declining with age. A smooth warmth from aged
alcohol should be present, but shouldn’t burn. Carbonation
may be low to moderate, depending on age and conditioning.
Comments: The richest and strongest of modern English
Ales. Their character can change significantly over time; bothyoung and old versions should be appreciated for what theyare. The malt profile can vary widely; not all examples will haveall possible flavors or aromas. Paler varieties won’t have thecaramel and richer malt flavors, nor will they typically have thedarker dried fruits – don’t expect flavors and aromatics thatare impossible from a beer of that color. Typically written as“Barley Wine” in the UK, and “Barleywine” in the US.
History: A modern descendent of the strongest Burton Ales.
Bass No. 1 was first called a barley wine in 1872. Traditionally adarker beer until Tennant (now Whitbread) first produced
Gold Label, a gold-colored version in 1951. The original style

BJCP Beer Style Guidelines – 2021 Edition

that inspired derivative variations in Belgium, the UnitedStates, and elsewhere in the world.
Characteristic Ingredients: British pale ale and crystal
malts. Limited use of dark malts. Often uses brewing sugars.
English hops. British yeast.
Style Comparison: Less hoppy and bitter, maltier andfruitier than American Barleywine. Can overlap Old Ale on thelower end of the range, but without heavier signs of age. Not as
caramelly and often not as sweet as a Wee Heavy.

Vital Statistics:
OG: 1.080 – 1.120
IBUs: 35 – 70
FG: 1.018 – 1.030
SRM: 8 – 22
ABV: 8.0 – 12.0%
Commercial Examples: Burton Bridge Thomas Sykes Old
Ale, Coniston No. 9 Barley Wine, Fuller’s Golden Pride, Hogs
Back A over T, J.W. Lee’s Vintage Harvest Ale, Robinson’s Old
Tom
Tags: very-high-strength, amber-color, top-fermented, britishisles, traditional-style, strong-ale-family, malty

18. PALE AMERICAN ALE
This category contains modern American ales of average strength and light color that are moderately malty to moderately bitter.

18A. Blonde Ale
Overall Impression: Easy-drinking, approachable, maltoriented American craft beer, often with interesting fruit, hop,or character malt notes. Well-balanced and clean, is arefreshing pint without aggressive flavors.
Aroma: Light to moderate malty aroma, generally neutral or
grainy, possibly with a light bread or caramel note. Low tomoderate fruitiness is optional, but acceptable. May have a low
to medium hop aroma, and can reflect almost any hop variety
although citrusy, floral, fruity, and spicy notes are common.
Clean fermentation profile.
Appearance: Light yellow to deep gold in color. Clear tobrilliant. Low to medium white head with fair to good
retention.
Flavor: Initial soft maltiness, but can also have light character
malt flavor (e.g., bread, toast, biscuit, wheat). Caramel flavors
usually absent; if present, they are typically low-color caramelor honey notes. Low to medium fruity esters optional, but are
welcome. Light to moderate hop flavor (any variety), butshouldn’t be overly aggressive. Medium-low to medium
bitterness, but the balance is normally towards the malt oreven between malt and hops. Finishes medium-dry to slightly
malty; an impression of sweetness is often an expression oflower bitterness than actual residual sweetness. Clean
fermentation profile.
Mouthfeel: Medium-light to medium body. Medium to highcarbonation. Smooth without being heavy.
Comments: Oxidized versions can develop caramel or honeynotes, which should not be mistaken for similar malt-derived
flavors. Sometimes known as Golden Ale or simply a Gold.
History: An American craft beer style produced as a fasterproduced alternative to standard American lagers. First
believed to be produced in 1987 at Catamount. Often
positioned as an entry-level house ale.
Characteristic Ingredients: Generally all-malt, but can
include wheat malt or sugar adjuncts. Any hop variety can beused. Clean American, lightly fruity English, or Kölsch yeast.
May also be made with lager yeast, or cold-conditioned.
Style Comparison: Typically has more flavor than American
Lager and Cream Ale. Less bitterness than an American Pale
Ale. Perhaps similar to some maltier examples of Kölsch.
Vital Statistics:
OG: 1.038 – 1.054
IBUs: 15 – 28
FG: 1.008 – 1.013
SRM: 3 – 6
ABV: 3.8 – 5.5%
Commercial Examples: Firestone Walker 805, Kona Big
Wave Golden Ale, Real Ale Firemans #4 Blonde Ale, RussianRiver Aud Blonde, Victory Summer Love, Widmer Citra
Summer Blonde Brew

Tags: standard-strength, pale-color, any-fermentation, northamerica, craft-style, pale-ale-family, balanced

18B. American Pale Ale
Overall Impression: An average-strength, hop-forward, pale
American craft beer with sufficient supporting malt to makethe beer balanced and drinkable. The clean hop presence canreflect classic or modern American or New World hop varieties
with a wide range of characteristics.
Aroma: Moderate to moderately-high hop aroma from
American or New World hop varieties with a wide range ofpossible characteristics, including citrus, floral, pine, resin,
spice, tropical fruit, stone fruit, berry, or melon. None of these
specific characteristics are required, but a hoppy aroma should
be apparent. Low to moderate neutral to grainy maltinesssupports the hop presentation, and can show low amounts ofspecialty malt character (e.g., bread, toast, biscuit, caramel).
Fruity esters optional, up to moderate in strength. Fresh dryhop aroma optional.
Appearance: Pale golden to amber. Moderately large white to
off-white head with good retention. Generally quite clear.
Flavor: Hop and malt character similar to aroma (sameintensities and descriptors apply). Caramel flavors are often
absent or fairly restrained, but are acceptable as long as they
don’t clash with the hops. Moderate to high bitterness. Clean
fermentation profile. Fruity yeast esters can be moderate tonone, although many hop varieties are quite fruity. Medium todry finish. The balance is typically towards the late hops andbitterness; the malt presence should be supportive, notdistracting. Hop flavor and bitterness often linger into thefinish, but the aftertaste should generally be clean and notharsh. Fresh dry-hop flavor optional.
Mouthfeel: Medium-light to medium body. Moderate to highcarbonation. Overall smooth finish without astringency orharshness.
Comments: Modern American versions are often just lower
gravity IPAs. Traditionally was a style that allowed forexperimentation with hop varieties and usage methods, which
can now often be found as international adaptations incountries with an emerging craft beer market. Judges should
allow for characteristics of modern American or New Worldhops as they are developed and released.
History: A modern American craft beer era adaptation ofEnglish pale ale, reflecting indigenous ingredients. Sierra
Nevada Pale Ale was first made in 1980 and helped popularize
the style. Prior to the explosion in popularity of IPAs, this style
was the most well-known and popular of American craft beers.

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33

Characteristic Ingredients: Neutral pale malt. American or
New World hops. Neutral to lightly fruity American or English
ale yeast. Small amounts of various specialty malts.
Style Comparison: Typically lighter in color, cleaner infermentation profile, and having fewer caramel flavors thanEnglish counterparts. There can be some overlap in color
between American Pale Ale and American Amber Ale. The
American Pale Ale will generally be cleaner, have a lesscaramelly malt profile, less body, and often more finishinghops. Less bitterness in the balance and alcohol strength thanan American IPA. Maltier, more balanced and drinkable, andless intensely hop-focused and bitter than session-strength

American IPAs (aka Session IPAs). More bitter and hoppy thana Blonde Ale.
Vital Statistics:
OG: 1.045 – 1.060
IBUs: 30 – 50
FG: 1.010 – 1.015
SRM: 5 – 10
ABV: 4.5 – 6.2%
Commercial Examples: Deschutes Mirror Pond Pale Ale,
Half Acre Daisy Cutter Pale Ale, Great Lakes Burning River, La
Cumbre Acclimated APA, Sierra Nevada Pale Ale, Stone PaleAle 2.0
Tags: standard-strength, pale-color, top-fermented, northamerica, craft-style, pale-ale-family, bitter, hoppy

19. AMBER AND BROWN AMERICAN BEER
This category contains modern American amber and brown top-fermented ales and warm-fermented lagers of standard strengththat can be balanced to bitter.

19A. American Amber Ale
Overall Impression: An amber, hoppy, moderate-strength
American craft beer with a malty caramel flavor. The balance
can vary quite a bit, with some versions being fairly malty andothers being aggressively hoppy. Hoppy and bitter versions
should not have clashing flavors with the caramel malt profile.
Aroma: Low to moderate hop aroma reflective of American or
New World hop varieties (citrus, floral, pine, resin, spice,tropical fruit, stone fruit, berry, or melon). A citrusy hop
character is common, but not required. Moderately-low tomoderately-high maltiness, usually with a moderate caramel
character, that can either support, balance, or sometimes mask
the hop presentation. Esters vary from moderate to none.
Appearance: Deep amber to coppery-brown in color,sometimes with a reddish hue. Moderately large off-white headwith good retention. Generally quite clear.
Flavor: Moderate to high hop flavor with similar
characteristics as the aroma. Malt flavors are moderate tostrong, and usually show an initial malty sweetness followed bya moderate caramel flavor and sometimes toasty or biscuity
malt flavors in lesser amounts. Dark or roasted malt flavors
absent. Moderate to moderately-high bitterness. Balance canvary from somewhat malty to somewhat bitter. Fruity esters
can be moderate to none. Caramel sweetness, hop flavor, andbitterness can linger somewhat into the medium to full yet dry
finish.
Mouthfeel: Medium to medium-full body. Medium to highcarbonation. Overall smooth finish without astringency.
Stronger versions may have a slight alcohol warmth.
Comments: Can overlap in color with darker American paleales, but with a different malt flavor and balance. A range ofbalance exists in this style, from balanced and malty to moreaggressively hopped.
History: A modern American craft beer style developed as avariation from American Pale Ales. Mendocino Red Tail Ale
was first made in 1983, and was known regionally as a Red Ale.
This served as the progenitor of Double Reds (American Strong
Ale), Red IPAs, and other hoppy, caramelly beers.
Characteristic Ingredients: Neutral pale ale malt. Medium
to dark crystal malts. American or New World hops, often with
citrusy flavors, are common but others may also be used.
Neutral to lightly estery yeast.

34

Style Comparison: Darker, more caramelly, more body, andgenerally less bitter in the balance than American Pale Ales.
Less alcohol, bitterness, and hop character than Red IPAs. Less
strength, malt, and hop character than American Strong Ales.
Less chocolate and dark caramel than an American Brown Ale.
Vital Statistics:
OG: 1.045 – 1.060
IBUs: 25 – 40
FG: 1.010 – 1.015
SRM: 10 – 17
ABV: 4.5 – 6.2%
Commercial Examples: Anderson Valley Boont Amber Ale,Bell’s Amber Ale, Full Sail Amber, North Coast Red Seal Ale,Saint Arnold Amber Ale, Tröegs Hopback Amber Ale
Tags: standard-strength, amber-color, top-fermented, northamerica, craft-style, amber-ale-family, balanced, hoppy

19B. California Common
Overall Impression: A toasty and caramelly, fairly bitter,standard-strength beer with an interesting fruitiness andrustic, woody hop character. Smooth and well carbonated.
Aroma: Moderate to high herbal, resinous, floral, or minty
hops. Light fruitiness acceptable. Low to moderate caramel or
toasty malt supports the hops.
Appearance: Medium amber to light copper color. Generally
clear. Moderate off-white head with good retention.
Flavor: Moderately malty with a pronounced hop bitterness.
The malt character usually has toast (not roast) and caramel
flavors. Low to moderately high hop flavor, usually showing
rustic, traditional American hop qualities (often herbal,
resinous, floral, minty). Finish fairly dry and crisp, with alingering hop bitterness and a firm, grainy malt flavor. Light
fruity esters are acceptable, but otherwise clean.
Mouthfeel: Medium-bodied. Medium to medium-highcarbonation.
Comments: This style is narrowly defined around theprototypical Anchor Steam example, although allowing othertypical ingredients of the era. Northern Brewer hops are not astrict requirement for the style. Modern American and New
World-type hops (especially citrusy ones) are inappropriate.
History: American West Coast original, brewed originally as
Steam Beer during the Gold Rush era. Large shallow open
fermenters (coolships) were used to compensate for the lack ofrefrigeration and to take advantage of the cool temperatures in

BJCP Beer Style Guidelines – 2021 Edition

the San Francisco Bay area. Modern versions are based on
Anchor Brewing re-launching the style in the 1970s.
Characteristic Ingredients: Pale ale malt, non-citrusy hops
(often Northern Brewer), small amounts of toasted malt or
crystal malts. Lager yeast; however, some strains (often withthe mention of “California” in the name) work better thanothers at the warmer fermentation temperatures (55 to 60 °F)
typically used. Note that some German yeast strains produce
inappropriate sulfury character.
Style Comparison: Superficially similar to an American
Amber Ale, but with specific choices for malt and hopping –the hop flavor and aroma is traditional (not modern) Americanhops, malt flavors are toastier, the hopping is always assertive,
and a warm-fermented lager yeast is used. Less attenuated, lesscarbonated and less fruity than Australian Sparkling ale.
Vital Statistics:
OG: 1.048 – 1.054
IBUs: 30 – 45
FG: 1.011 – 1.014
SRM: 9 – 14
ABV: 4.5 – 5.5%
Commercial Examples: Anchor Steam, Steamworks SteamEngine Lager
Tags: standard-strength, amber-color, bottom-fermented,
north-america, traditional-style, amber-lager-family, bitter,
hoppy

19C. American Brown Ale
Overall Impression: A malty but hoppy standard-strength
American ale frequently with chocolate and caramel flavors.
The hop flavor and aroma complement and enhance the malt
rather than clashing with it.
Aroma: Moderate malty-sweet to malty-rich aroma withchocolate, caramel, nutty, or toasty qualities. Hop aroma istypically low to moderate, of almost any type that complements
the malt. Some interpretations of the style may optionallyfeature a stronger hop aroma, an American or New World hop
character (citrusy, fruity, tropical, etc.), or a dry-hopped
aroma. Fruity esters are moderate to very low. The dark malt
character is more robust than other brown ales, yet stops shortof being overly Porter-like.
Appearance: Light to very dark brown color. Clear. Low tomoderate off-white to light tan head.
Flavor: Medium to moderately-high malty-sweet or maltyrich flavor with chocolate, caramel, nutty, or toasty malt

complexity, with medium to medium-high bitterness. Medium
to medium-dry finish with an aftertaste of both malt and hops.
Light to moderate hop flavor, sometimes citrusy, fruity, or
tropical, although any hop flavor that complements the malt is
acceptable. Very low to moderate fruity esters. The malt andhops are generally equal in intensity, but the balance can varyin either direction. Should not have a roasted charactersuggestive of a Porter or Stout.
Mouthfeel: Medium to medium-full body. More bitter
versions may have a dry, resiny impression. Moderate tomoderately-high carbonation. Stronger versions may be lightly
warming.
Comments: Most commercial American Browns are not as
aggressive as the original homebrewed versions, and somemodern craft-brewed examples. This style reflects the current
commercial offerings typically marketed as American Brown
Ales rather than the hoppier, stronger homebrew versions fromthe early days of homebrewing. These IPA-strength brown ales
should be entered as 21B Specialty IPA: Brown IPA.
History: An American style from the early modern craft beerera. Derived from English Brown Ales, but with more hops.
Pete’s Wicked Ale (1986) defined the style, which was firstjudged at the Great American Beer Festival in 1992.
Characteristic Ingredients: Pale malt, plus crystal anddarker malts (typically chocolate). American hops are typical,
but continental or New World hops can also be used.
Style Comparison: More chocolate and caramel flavors than
American Pale or Amber Ales, typically with less prominent
bitterness in the balance. Less bitterness, alcohol, and hop
character than Brown IPAs. More bitter and generally hoppierthan English Brown Ales, with a richer malt presence, usuallyhigher alcohol, and American or New World hop character.
Vital Statistics:
OG: 1.045 – 1.060
IBUs: 20 – 30
FG: 1.010 – 1.016
SRM: 18 – 35
ABV: 4.3 – 6.2%
Commercial Examples: Avery Ellie’s Brown Ale, Big Sky
Moose Drool Brown Ale, Brooklyn Brown Ale, Bell’s Best
Brown, Smuttynose Old Brown Dog Ale, Telluride Face Down
Brown
Tags: standard-strength, dark-color, top-fermented, northamerica, craft-style, brown-ale-family, balanced, hoppy

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20. AMERICAN PORTER AND STOUT
These beers all evolved from their English namesakes to be wholly transformed by American craft brewers. Generally, these styles
are bigger, stronger, more roast-forward, and more hop-centric than their traditional Anglo cousins. These styles are grouped
together due to a similar shared history and flavor profile.

20A. American Porter

20B. American Stout

Overall Impression: A malty, bitter, and often somewhat
hoppy dark beer with a balanced, roasted, and frequently
chocolatey character.
Aroma: Medium-light to medium-strong roast aroma, oftenwith a chocolate, light coffee, or lightly burnt character,sometimes with a background caramel or toffee sweetness, or amalty richness. The resiny, earthy, or floral hop character canvary from low to high. Moderate fruity esters optional. Should
not seem sharp, acrid, or acidic. The malt-hop balance canvary, but it should always have a roasted malt aroma.
Appearance: Medium brown to very dark brown, often withruby- or garnet-like highlights. Can approach black in color.
Clear, if not opaque. Full, tan-colored head with moderately
good head retention.
Flavor: Moderately strong roasted flavor, often with achocolate and lightly burnt character, sometimes with a sweet
caramel or malty richness in support. Medium to highbitterness, and a dry to medium-sweet finish. Dark malts may
sharpen this impression, but should not add an acrid, burnt, or
harsh flavor. Low to high resiny, earthy, or floral hop flavor,
which should not clash with the dark malt. Dry-hopped
versions may have a fresh hop or resiny flavor. Moderate fruity
esters optional. Should not have an acidic bite.
Mouthfeel: Medium to medium-full body. Moderately low tomoderately high carbonation. Stronger versions may have aslight alcohol warmth. May have a slight dark malt astringency,
but this character should not be strong.
Comments: Sometimes called Robust Porter, becoming
increasingly hard to find. A rather broad style open tointerpretation by the brewer. Dark malt intensity and flavor
can vary significantly. May or may not have a strong hop
character, or significant fermentation byproducts; thus may
seem to have an “American” or “British” character.
History: A stronger, more aggressive version of earlier PreProhibition Porters or English Porters, first brewed in themodern craft beer era (introduced in 1974). This style describes
the modern craft version; see Historical Beer: Pre-Prohibition
Porter for the older US version.
Characteristic Ingredients: Pale base malt, frequently
crystal malt. Dark malts, often black malt or chocolate malt.
American hops typically used for bittering, but US or UK
finishing hops can be used. Ale yeast can either be clean US
versions or characterful English varieties.
Style Comparison: More bitter and often stronger with moredark malt qualities and dryness than English Porters or PreProhibition Porters. Less strong and assertive than American
Stouts.
Vital Statistics:
OG: 1.050 – 1.070
IBUs: 25 – 50
FG: 1.012 – 1.018
SRM: 22 – 40
ABV: 4.8 – 6.5%
Commercial Examples: Anchor Porter, Bell’s Porter,
Deschutes Black Butte Porter, Great Lakes Edmund Fitzgerald
Porter, Sierra Nevada Porter, Smuttynose Robust Porter
Tags: standard-strength, dark-color, top-fermented, northamerica, craft-style, porter-family, bitter, roasty, hoppy

Overall Impression: A fairly strong, highly roasted, bitter,
hoppy dark stout. The body and dark flavors typical of stouts
with a more aggressive American hop character and bitterness.
Aroma: Moderate to strong roast aroma, often with a roasted
coffee or dark chocolate quality. Burnt or charcoal aromas are
acceptable at low levels. Medium to very low hop aroma, oftenwith a citrusy or resiny character. Medium esters optional.
Light alcohol optional. Should not seem sharp, acrid, or acidic.
Appearance: Generally a jet black color, although some may
appear very dark brown. Large, persistent head of light tan tolight brown in color. Usually opaque.
Flavor: Moderate to very high roasted flavors, often tasting ofcoffee, dark or bittersweet chocolate, or roasted coffee beans.
May taste of slightly burnt coffee grounds, but this charactershould not be prominent. Low to medium malt sweetness,often with rich chocolate or caramel flavors. Medium to highbitterness. Low to high hop flavor, generally citrusy or resiny.
Medium to dry finish, occasionally with a lightly burnt quality.
Low esters optional. Light but smooth alcohol flavor optional.
Mouthfeel: Medium to full body. Can be somewhat creamy.
Can have a bit of roast-derived astringency, but this charactershould not be excessive. Medium-high to high carbonation.
Light to moderately strong alcohol warmth, but smooth andnot excessively hot.
Comments: Breweries express individuality through varying
the roasted malt profile, malt sweetness and flavor, and theamount of finishing hops used. Generally has bolder roasted
malt flavors and hopping than other traditional stouts (except
Imperial Stouts). Becoming increasingly hard to find.
History: A modern craft beer and homebrew style that applieda more aggressive American hopping regime to a strong
traditional English or Irish Stout. The homebrew version was
once known as West Coast Stout, a common naming scheme
for a more highly-hopped beer.
Characteristic Ingredients: Common American base malts,
yeast, and hops. Varied use of dark and roasted malts, as wellas caramel-type malts. Adjuncts or additives may be present in
low quantities to add complexity.
Style Comparison: Like a hoppy, bitter, strongly roasted
Irish Extra Stout. Much more roast and body than a Black IPA.
Bigger, stronger versions belong in the Imperial Stout style.
Stronger and more assertive, particularly in the dark malt or
grain additions and hop character, than American Porter.
Vital Statistics:
OG: 1.050 – 1.075
IBUs: 35 – 75
FG: 1.010 – 1.022
SRM: 30 – 40
ABV: 5.0 – 7.0%
Commercial Examples: Avery Out of Bounds Stout, Bell’s
Kalamazoo Stout, Deschutes Obsidian Stout, Sierra Nevada
Stout, Trillium Secret Stairs
Tags: high-strength, dark-color, top-fermented, northamerica, craft-style, stout-family, bitter, roasty, hoppy

36

BJCP Beer Style Guidelines – 2021 Edition

20C. Imperial Stout
Traditionally an English style, but it is currently much more
popular and widely available in America and internationally,
where it is a craft beer favorite, not a historical curiosity.
Overall Impression: An intensely-flavored, very strong, very
dark stout with a broad range of interpretations. Roasty-burnt
malt with a depth of dark or dried fruit flavors, and a warming,
bittersweet finish. Despite the intense flavors, the components
need to meld together to create a complex, harmonious beer,
not a hot mess – sometimes only accomplished with age.
Aroma: Rich, deep, complex, and often quite intense, with apleasant blend of roast, fruit, hops, and alcohol. Light tomoderately strong roast can have a coffee, bittersweet or dark
chocolate, cocoa, black licorice, tar, or slightly burnt grain
quality, sometimes with a light caramel sweetness or toasty
maltiness. Low to moderately strong esters often perceived as
dark or dried fruits like plums, prunes, figs, black currants, orraisins. Very low to fairly aggressive hops, often English or
American in character. Alcohol flavor optional, but should not
be sharp, hot, or solventy. The balance between these main
four components can vary greatly; not all need to be noticeable,
but those present should have a smooth interplay. Age can add
another dimension, including a vinous or port-like impression,
but not sourness. Age can decrease aroma intensity.
Appearance: Color ranges from very dark reddish-brown tojet black. Opaque. Deep tan to dark brown head. Generally has
a well-formed head, although head retention may be low tomoderate. High alcohol and viscosity may be visible as legs.
Flavor: Like the aroma, a complex mix of roast, fruit, hops,
and alcohol (same descriptors apply). The flavors can be quite
intense, often greater than in the aroma, but the same warning
about the balance varying greatly still applies. Medium toaggressively high bitterness. The maltiness balances andsupports the other flavors, and may have qualities of bread,
toast, or caramel. The palate and finish can be fairly dry tomoderately sweet, an impression that often changes with age.
Should not by syrupy or cloying. Aftertaste of roast, bitterness,
and warmth. Same age effects as in the aroma apply.
Mouthfeel: Full to very full-bodied and chewy, with a velvety,luscious texture. The body and texture may decline with age.

Gentle, smooth warmth should be present and noticeable, but
as a background character. Low to moderate carbonation.
Comments: Sometimes known as Russian Imperial Stout or
RIS. Varying interpretations exist with American versions
having greater bitterness, and more roasted character and latehops, while English varieties often reflect a more complex
specialty malt character with a more forward ester profile. Not
all Imperial Stouts have a clearly ‘English’ or ‘American’character; anything in between is allowable as well, which is
why it is counter-productive to define strict sub-types. Judges
must be aware of the broad range of the style, and not try tojudge all examples as clones of a specific commercial beer.
History: A style with a long, although not necessarily
continuous, heritage. Traces roots to strong English porters
brewed for export in the 1700s, and said to have been popularwith the Russian Imperial Court. After the Napoleonic wars
interrupted trade, these beers were increasingly sold in
England. The style eventually all but died out, until being
popularly embraced in the modern craft beer era in England asa revival export and in the United States as an adaptation byextending the style with American characteristics.
Characteristic Ingredients: Pale malt with significant
roasted malts or grain. Flaked adjuncts common. American or
English ale yeast and hops are typical. Ages very well.
Increasingly used as the base beer for many specialty styles.
Style Comparison: Darker and more roasty thanBarleywines, but with similar alcohol. More complex, with abroader range of possible flavors, than lower-gravity stouts.
Vital Statistics:
OG: 1.075 – 1.115
IBUs: 50 – 90
FG: 1.018 – 1.030
SRM: 30 – 40
ABV: 8.0 – 12.0%
Commercial Examples: American – Bell’s Expedition
Stout, Great Divide Yeti Imperial Stout, North Coast Old
Rasputin Imperial Stout, Oskar Blues Ten Fidy, Sierra Nevada
Narwhal Imperial Stout; English – 2SP Brewing Co The
Russian, Courage Imperial Russian Stout, Le Coq Imperial
Extra Double Stout, Samuel Smith Imperial Stout, Thornbridge
Saint Petersburg
Tags: very-high-strength, dark-color, top-fermented, britishisles, north-america, traditional-style, craft-style, stout-family,
malty, bitter, roasty

BJCP Beer Style Guidelines – 2021 Edition37

21. IPA
The IPA category is for modern American IPAs and their derivatives. This does not imply that English IPAs aren’t proper IPAs or that
there isn’t a relationship between them. This is simply a method of grouping similar styles for competition purposes. English IPAs aregrouped with other English-derived beers, and the stronger Double IPA is grouped with stronger American beers. The term “IPA” isintentionally not spelled out as “India Pale Ale” since none of these beers historically went to India, and many aren’t pale. However,
the term IPA has come to be a balance-defined style in modern craft beer.

21A. American IPA
Overall Impression: A decidedly hoppy and bitter,moderately strong, pale American ale. The balance is hopforward, with a clean fermentation profile, dryish finish, andclean, supporting malt allowing a creative range of hop
character to shine through.
Aroma: A prominent to intense hop aroma often featuring
American or New World hop characteristics, such as citrus,
floral, pine, resin, spice, tropical fruit, stone fruit, berry, or
melon. Low to medium-low clean, grainy maltiness supports
the hop presentation. Generally clean fermentation profile, butlight fruitiness acceptable. Restrained alcohol optional.
Appearance: Color ranging from medium gold to light
reddish-amber. Clear, but light haze allowable. Medium-sized,
white to off-white head with good persistence.
Flavor: Medium to very high hop flavor (same descriptors asaroma). Low to medium-low clean and grainy maltiness,possibly with light caramel and toast flavors. Medium-high tovery high bitterness. Dry to medium-dry finish. Hoppy, bitter
aftertaste with supportive malt. Low esters optional.
Background clean alcohol flavor optional.
Mouthfeel: Medium-light to medium body, with a smoothtexture. Medium to medium-high carbonation. No harshness.
Very light, smooth warmth optional.
Comments: The basis for many modern variations, including
the stronger Double IPA as well as IPAs with various otheringredients. Those other IPAs should generally be entered in
the 21B Specialty IPA style. An India Pale Lager (IPL) can beentered as an American IPA if it has a similar character,otherwise 34B Mixed-Style Beer. Oak is inappropriate in thisstyle; if noticeably oaked, enter in 33A Wood-Aged Beer. Dry,
sharply bitter, clear examples are sometimes known as West
Coast IPA, which is really just a type of American IPA.
History: The first modern American craft beer adaptation ofthis traditional English style is generally believed to be Anchor
Liberty Ale, first brewed in 1975 and using whole Cascade
hops; the style has evolved beyond that original beer, which
now tastes more like an American Pale Ale in comparison.
American-made IPAs from earlier eras were not unknown(particularly the well-regarded Ballantine’s IPA, an oak-agedbeer using an old English recipe). This style is based on themodern craft beer examples.
Characteristic Ingredients: Pale base malt. American or
English yeast with a clean or slightly fruity profile. Generally
all-malt, but sugar additions are acceptable. Restrained use of
crystal malts. Often uses American or New World hops but any
are varieties are acceptable; new hop varieties continue to bereleased and may be used even if they do not have the sensory
profiles listed as examples.
Style Comparison: Stronger and more highly hopped than
American Pale Ale. Compared to English IPA, has less caramel,
bread, and toast; often more American or New World hops;
fewer yeast-derived esters; less body and often a more hoppy
balance; and is slightly stronger than most examples. Less
alcohol than a Double IPA, but with a similar balance.

38

Vital Statistics:
OG: 1.056 – 1.070
IBUs: 40 – 70
FG: 1.008 – 1.014
SRM: 6 – 14
ABV: 5.5 – 7.5%
Commercial Examples: Bell’s Two-Hearted Ale, Cigar City
Jai Alai, Fat Heads Head Hunter IPA, Firestone Walker Union
Jack, Maine Lunch, Russian River Blind Pig IPA
Tags: high-strength, pale-color, top-fermented, northamerica, craft-style, ipa-family, bitter, hoppy

21B. Specialty IPA
Specialty IPA is a competition entry category, not a distinct
style. Beers entered here are not experimental beers; they area collection of currently-produced types of beer that may or
may not have any market longevity. This category also allows
for expansion, so potential future IPA variants (St. Patrick’s
Day Green IPA, Romulan Blue IPA, Zima Clear IPA, etc.) havea place to be entered without rewriting the style guidelines.
The only common element is that they have the balance andoverall impression of an IPA (typically, an American IPA) but
with some minor tweak.
The term ‘IPA’ is used as a singular descriptor of a type of
hoppy, bitter beer. It is not meant to be spelled out as ‘India
Pale Ale’ when used in the context of a Specialty IPA. None ofthese beers ever historically went to India, and many aren’t
pale. But the craft beer market knows what to expect inbalance when a beer is described as an ‘IPA’ – so the modifiers
used to differentiate them are based on that concept alone.
The Specialty IPA category is not intended for Classic-style
IPAs with added ingredients (such as fruit, spice, wood,smoke, grains, or sugars) – these should be entered in theappropriate Specialty-Type beer category (Fruit Beer, SHV
Beer, etc.). The Specialty IPA styles are considered Classic
Styles for entering in Specialty-Type category purposes.
Classic-style IPAs with unique or special hops should still beentered in the appropriate Classic-style IPA style.
Overall Impression: Recognizable as an IPA by balance – ahop-forward, bitter, dryish beer – with something else present
to distinguish it from the standard categories. Should havegood drinkability, regardless of the form. Excessive harshness
and heaviness are typically faults, as are strong flavor clashes
between the hops and the other specialty ingredients.
Aroma: Detectable hop aroma is required; characterization ofhops is dependent on the specific type of Specialty IPA. Other
aromatics may be present; hop aroma is typically the strongest
element.
Appearance: Color depends on specific type of Specialty IPA.
Most should be clear, but a slight haze is acceptable in moststyles. Darker types can be opaque, making clarity irrelevant.
Good, persistent head stand with color dependent on thespecific type of Specialty IPA.
Flavor: Variable by type, with the quality of each component
dependent on the specific Specialty IPA. Hop flavor typicallymedium-low to high. Hop bitterness typically medium-high tovery high. Malt flavor generally low to medium. Commonly has

BJCP Beer Style Guidelines – 2021 Edition

a medium-dry to dry finish. Some clean alcohol flavor can benoted in stronger versions. Various types of Specialty IPAs canshow additional malt and yeast characteristics, depending on
the type.
Mouthfeel: Smooth. Medium-light to medium body. Medium
carbonation, generally. A background alcohol warmth can beperceived in stronger versions.
Comments: Entrants may use this category for a different
strength version of an IPA defined by its own BJCP
subcategory (e.g., session-strength American or English IPA) –except where an existing BJCP subcategory already exists forthat style (e.g., double [American] IPA). A Session IPA is a 21B
Specialty IPA with a base style of 21A American IPA with
Session strength. A Double IPA is Category 22A not 21B.
Entry Instructions: Entrant must specify a strength(session, standard, double); if no strength is specified, standard
will be assumed. Entrant must specify specific type ofSpecialty IPA from the list of Currently Defined Types
identified in the Style Guidelines, or as amended by Provisional
Styles on the BJCP website; OR the entrant must describe thetype of Specialty IPA and its key characteristics in comment
form so judges will know what to expect.
Entrants may specify specific hop varieties used, if entrants
feel that judges may not recognize the varietal characteristics ofnewer hops. Entrants may specify a combination of defined
IPA types (e.g., Black Rye IPA) without providing additionaldescriptions.
Currently Defined Types: Belgian IPA, Black IPA, Brown
IPA, Red IPA, Rye IPA, White IPA, Brut IPA
Vital Statistics: Variable by type, see individual styles
Strength classifications:
Session – ABV: 3.0 – 5.0%
Standard – ABV: 5.0 – 7.5%
Double – ABV: 7.5 – 10.0%
Specialty IPA: Belgian IPA
Overall Impression: A dry, hoppy IPA with fruitiness andspiciness of Belgian yeast. Often lighter in color and more
attenuated, similar to a Belgian Tripel that has been brewed
with more hops.
Aroma: Moderate to high hop aroma, often reflecting thecharacter of American or New World hops (tropical, melon,stone fruit, citrus, piney, etc.) or Continental hops (spicy,
herbal, floral, etc.), possibly with a light dry-hop note. Gentle
malt sweetness, sometimes with a sugary or honey character,but rarely caramel. Moderate to high esters, often pears,
apples, citrus, or banana. Light spice, clove or pepper, optional.
Light alcohol aroma optional.
Appearance: Light golden to amber in color. Moderate tolarge off-white head with good retention. Good to quite hazyclarity.
Flavor: Moderate fruity and spicy flavors, same descriptors asaroma. Moderate to high hop flavor, same descriptors asaroma. Light, relatively neutral grainy malt flavor, optionallywith low toast, caramel, or honey. Moderate to high bitterness.
Dry to medium-dry finish that often accentuates the perceptionof bitterness. Aftertaste has a lingering bitterness but is notharsh.
Mouthfeel: Light to medium body. Medium to highcarbonation level, which can lighten the impression of body.
Light warmth optional.
Comments: The choice of yeast strain and hop varieties iscritical since many choices will clash horribly.

History: A relatively modern style, dating from the mid2000s. Homebrewers and craft breweries substituted Belgian
yeast in their American IPA recipes. Belgian breweries typically
added more hops to their stronger pale beers.
Characteristic Ingredients: Belgian yeast strains used in
making Belgian Tripels and Golden Strong Ales. American
examples tend to use American or New World hops while
Belgian versions tend to use European hops and only pale malt.
Sugar adjuncts common.
Style Comparison: A cross between an American IPA or
Double IPA with a Belgian Golden Strong Ale or Belgian Tripel.
This style is may be spicier, stronger, drier, and fruitier than an
American IPA.
Vital Statistics:
OG: 1.058 – 1.080
IBUs: 50 – 100
FG: 1.008 – 1.016
SRM: 5 – 8
ABV: 6.2 – 9.5%
Commercial Examples: Brewery Vivant Triomphe, Green
Flash Le Freak, Houblon Chouffe, Urthel Hop It
Tags: high-strength, pale-color, top-fermented, northamerica, craft-style, ipa-family, specialty-family, bitter, hoppy
Specialty IPA: Black IPA
Overall Impression: A beer with the dryness, hop-forwardbalance, and flavor characteristics of an American IPA, butdarker in color. Darker malts add a gentle and supportive
flavor, not a strongly roasted or burnt character.
Aroma: Moderate to high hop aroma, often with a stone fruit,tropical, citrusy, resinous, pine, berry, or melon character. Very
low to moderate malt, possibly with light chocolate, coffee, or
toast notes, as well as a background caramel sweetness. Clean
fermentation profile, but light esters acceptable.
Appearance: Dark brown to black color. Clear, if not opaque.
Light haze allowable, but should not be murky. Light tan to tanhead, moderate size, persistent.
Flavor: Medium-low to high hop flavor, same descriptors asaroma. Low to medium malt flavor, with restrained chocolate
or coffee notes, but not burnt or ashy. The roasted notes should
not clash with the hops. Light caramel or toffee optional.
Medium-high to very high bitterness. Dry to slightly off-dry
finish, with a bitter but not harsh aftertaste, often with a lightroast flavor that can contribute to the dry impression. Low tomoderate esters optional. Background alcohol flavor optional.
Mouthfeel: Smooth. Medium-light to medium body. Medium
carbonation. Light creaminess optional. Light warmth
optional.
Comments: Most examples are standard strength. Strong
examples can sometimes seem like big, hoppy porters if madetoo extreme, which hurts their drinkability.
History: An American IPA variant first commercially
produced by Greg Noonan as Blackwatch IPA around 1990.
Popularized in the Pacific Northwest and Southern Californiaof the US starting in the early-mid 2000s, and was a popular
fad in the early 2010s before fading into obscurity in the US.
Characteristic Ingredients: Debittered roast malts. Any
American or New World hop character is acceptable; new hop
varieties continue to be released and should not constrain thisstyle to the example hop characteristics listed.
Style Comparison: Balance and overall impression of an
American or Double IPA with restrained roast similar to thetype found in Schwarzbier. Not as rich and roasty as American
Stout and Porter, and with less body and increased smoothness
and drinkability.

BJCP Beer Style Guidelines – 2021 Edition39

Vital Statistics:
OG: 1.050 – 1.085
IBUs: 50 – 90
FG: 1.010 – 1.018
SRM: 25 – 40
ABV: 5.5 – 9.0%
Commercial Examples: 21st Amendment Back in Black,
Duck-Rabbit Hoppy Bunny ABA, Stone Sublimely SelfRighteous Black IPA
Tags: high-strength, dark-color, top-fermented, northamerica, craft-style, ipa-family, specialty-family, bitter, hoppy
Specialty IPA: Brown IPA
Overall Impression: Hoppy, bitter, and moderately strong
like an American IPA, but with dark caramel, chocolate, toffee,
or dark fruit character as in an American Brown Ale. Retaining
the dryish finish and lean body that makes IPAs so drinkable, aBrown IPA is a little more flavorful and malty than an
American IPA without being sweet or heavy.
Aroma: Moderate to moderately-high hop aroma, often with astone fruit, tropical fruit, citrus, resin, pine, berry, or melon
character. Medium-low to medium malty-sweet aroma mixes
in well with the hop selection, and often features milk
chocolate, cocoa, toffee, nuts, biscuits, dark caramel, toasted
bread, or dark fruit character. Clean fermentation profile. Light
esters optional. Light alcohol aroma optional.
Appearance: Color ranging from reddish-brown to darkbrown but not black. Clear, if not opaque. Light haze optional.
Medium-sized, cream-colored to tan head with good
persistence.
Flavor: Medium to high hop flavor, same descriptors asaroma. Medium-low to medium clean, supportive malty flavor
with same descriptors as aroma. The malt and hop choices
should not produce flavor clashes. Medium-high to highbitterness, no harshness. Dry to medium finish, with a bitter,
hoppy, and malty aftertaste. Low esters optional. Very low
alcohol flavor optional. No highly roasted or burnt malt flavors.
The malt should nearly balance the hop bitterness and flavor.
Mouthfeel: Medium-light to medium body, with a smoothtexture. Medium to medium-high carbonation. No harshness.
Light warmth optional.
Comments: Separated from American Brown Ale to better
differentiate stronger, highly hopped examples from morebalanced, standard-strength beers.
History: See American Brown Ale.
Characteristic Ingredients: Similar to an American IPA,
but with medium or dark crystal malts, lightly roasted
chocolate-type malts, or other intermediate color character
malts. May use sugar adjuncts, including brown sugar. Any
American or New World hop character is acceptable, but thehops and character malts should not clash.
Style Comparison: A stronger and more bitter version of an
American Brown Ale, with the dry balance of an American IPA.
Has less of a roasted flavor than Black IPA, but more chocolate
flavors than a Red IPA.
Vital Statistics:
OG: 1.056 – 1.070
IBUs: 40 – 70
FG: 1.008 – 1.016
SRM: 18 – 35
ABV: 5.5 – 7.5%
Commercial Examples: Dogfish Head Indian Brown Ale,
Harpoon Brown IPA, Russian River Janet’s Brown Ale
Tags: high-strength, dark-color, top-fermented, northamerica, craft-style, ipa-family, specialty-family, bitter, hoppy

40

Specialty IPA: Red IPA
Overall Impression: Hoppy, bitter, and moderately strong
like an American IPA, but with some caramel, toffee, or fruit
character as in an American Amber Ale. Retaining the dryish
finish and lean body that makes IPAs so drinkable, a Red IPA isa little more flavorful and malty than an American IPA without
being sweet or heavy.
Aroma: Moderate to strong hop aroma, often with a stone
fruit, tropical fruit, citrus, resin, pine, berry, or melon
character. Medium-low to medium malty-sweet aroma mixes
in well with the hop selection, and often features medium todark caramel, toffee, toasted bread, or dark fruit character.
Clean fermentation profile. Light esters optional. Light alcoholaroma optional.
Appearance: Color ranging from light reddish-amber to dark
reddish-copper. Clear. Light haze optional. Medium-sized, offwhite to cream-colored head with good persistence.
Flavor: Medium to very high hop flavor, same descriptors asaroma. Medium-low to medium clean, supportive malty flavor
with same descriptors as aroma. The malt and hop choices
should not produce flavor clashes. Medium-high to very highbitterness, no harshness. Dry to medium finish, with a bitter,
hoppy, and malty aftertaste. Low esters optional. Very low
alcohol flavor optional. The malt should not overshadow thehop flavor and bitterness in the balance.
Mouthfeel: Medium-light to medium body, with a smoothtexture. Medium to medium-high carbonation. No harshness.
Light warmth optional.
Comments: Separated from American Amber Ale to better
differentiate stronger, highly hopped examples from morebalanced, standard-strength beers.
History: A modern American craft beer style, based on
American IPA but with the malt flavors of an American Amber
Ale. See American Amber Ale.
Characteristic Ingredients: Similar to an American IPA,
but with medium or dark crystal malts, possibly some character
malts with a light toasty aspect. May use sugar adjuncts. Any
American or New World hop character is acceptable, but thehops and character malts should not clash.
Style Comparison: A stronger, hoppier, more bitter versionof American Amber Ale. Not as malty and sweet as an
American Strong Ale. Drier, less alcohol, and not as malty as
American Barleywine. Less chocolate and caramel than Brown
IPA, but otherwise similar balance.
Vital Statistics:
OG: 1.056 – 1.070
IBUs: 40 – 70
FG: 1.008 – 1.016
SRM: 11 – 17
ABV: 5.5 – 7.5%
Commercial Examples: Avery Hog Heaven, Cigar City
Tocobaga Red IPA, Modern Times Blazing World, Tröegs
Nugget Nectar
Tags: high-strength, amber-color, top-fermented, northamerica, craft-style, ipa-family, specialty-family, bitter, hoppy

BJCP Beer Style Guidelines – 2021 Edition

Specialty IPA: Rye IPA
Overall Impression: An American IPA with spicy, grainy rye
malt. The rye gives a bready and peppery flavor, a creamierbody, and a dry, grainy finish.
Aroma: Prominent to intense hop aroma, often with a stone
fruit, tropical fruit, citrus, resin, pine, berry, or melon
character. Low peppery rye malt aroma, along with a clean,background grainy maltiness. Clean fermentation profile. Light
esters optional. Light alcohol aroma optional.
Appearance: Color ranging from medium gold to light
reddish-amber. Clear. Light haze optional. Medium-sized,
white to off-white head with good persistence.
Flavor: Medium to very high hop flavor, same descriptors asaroma. Low to medium-low clean, supportive malt possiblywith light caramel or toast flavors. Low to moderate grainy,
peppery, spicy rye flavor that adds to the dry finish. Mediumhigh to very high bitterness, no harshness. Dry, bitter, hoppy
aftertaste. Low esters optional. Background alcohol flavor
optional.
Mouthfeel: Medium-light to medium body. Smooth texture,
may be lightly creamy. Medium to medium-high carbonation.
No harshness. Low warmth optional.
Comments: A modern American craft beer variation ofAmerican IPA. Rye malt character should be noticeable,
otherwise enter in 21A American IPA.
History: A modern craft era variation of American IPA,
popular among homebrewers.
Characteristic Ingredients: Like an American IPA, with agenerous portion of rye malt. Any American or New World hop
is acceptable, but the hops and malt should not clash. No
caraway. No oak.
Style Comparison: Drier, slightly spicier, and slightly
creamier than an American IPA, with more of a lingering
bitterness and spiciness in the finish. Does not have the intenserye malt or Weizen yeast character of a Roggenbier.
Vital Statistics:
OG: 1.056 – 1.075
IBUs: 50 – 75
FG: 1.008 – 1.014
SRM: 6 – 14
ABV: 5.5 – 8.0%
Commercial Examples: Founders Red’s Rye IPA, Sierra
Nevada Ruthless Rye
Tags: high-strength, amber-color, top-fermented, northamerica, craft-style, ipa-family, specialty-family, bitter, hoppy
Specialty IPA: White IPA
Overall Impression: A fruity, spicy, refreshing version of an
American IPA, but with a lighter color, less body, and featuring
the distinctive yeast or spice additions typical of a Witbier.
Aroma: Moderate esters, often orange, grapefruit, apricot, or
sometimes banana. Light spices optional, usually coriander,orange peel, pepper, or clove. Medium-low to medium hop
aroma, often stone fruit, citrus, or tropical fruit. Esters andspices may reduce perception of hop aroma. Low neutral,grainy, or bready malt. Light alcohol aroma optional.
Appearance: Pale to deep golden color. Typically hazy.
Moderate to large, dense white head that persists.
Flavor: Moderate to high esters, medium-low to medium-highhop flavor, and light spices, all with the same descriptors asaroma. Light malt flavor, perhaps a bit bready. High bitterness.
Moderately dry, refreshing finish. Background alcohol flavor
optional.

Mouthfeel: Medium-light body. Medium to medium-highcarbonation. Light spice astringency optional. Low warmth
optional.
Comments: A craft beer interpretation of American IPA
crossed with a Witbier. Spice impression may come from
Belgian yeast, spice additions, or both.
History: American craft brewers developed the style as a late
winter or spring seasonal beer to appeal to Witbier and IPA
drinkers alike.
Characteristic Ingredients: Pale and wheat malts, Belgian
Witbier yeast, citrusy American type hops. Coriander andorange peel optional.
Style Comparison: Bitter, hoppy, and stronger like an
American IPA but fruity, spicy, and light like a Witbier.
Typically late hops are not as prominent as in American IPA.
Vital Statistics:
OG: 1.056 – 1.065
IBUs: 40 – 70
FG: 1.010 – 1.016
SRM: 5 – 6
ABV: 5.5 – 7.0%
Commercial Examples: Lagunitas A Little Sumpin' Sumpin'
Ale, New Belgium Accumulation
Tags: high-strength, pale-color, top-fermented, northamerica, craft-style, ipa-family, specialty-family, bitter, hoppy,
spiceSpecialty IPA: Brut IPA
Overall Impression: A very pale, hop-forward American IPA
variant with a bone-dry finish, very high carbonation, and a
restrained bitterness level. Can be suggestive of a sparklingwhite wine or Champagne. The hop character is modern, andemphasizes flavor and aroma dimensions.
Aroma: Moderately high to intense hop aroma, very brightand hop-forward in the balance. Modern American and New
World hop varieties provide a wide range of possible
characteristics, such as tropical, stone fruit, citrusy, or whitegrape, but not grassy, vegetal, or herbal. Malt is subtle, neutral,and in the background, but never caramelly or overly cornysweet. A light, clean alcohol note is optional. Very clean
fermentation character; should not be yeasty.
Appearance: Very pale color, ranging from very pale straw tovery light gold. Crystal clear but a touch of haze is acceptable.
High to very high carbonation gives a massive, rocky, billowy,
white head with tight, persistent bubbles.
Flavor: High to very high hop flavor, same descriptors asaroma. Low to very low neutral malt character, subtle in thebalance. No strong malt flavors, no caramel. Perceived
bitterness is low to very low due to the bone-dry finish and very
high carbonation. Neutral to slightly fruity fermentation
profile. No diacetyl. Dry to very dry finish with a fresh, hoppy
aftertaste, and a clean bitterness.
Mouthfeel: Light to very light body with a spritzy carbonation(high to very high), reminiscent of a sparkling white wine. No
bitter, harsh, hop-derived astringency. Alcohol warmth may bepresent but should never be hot.
Comments: Original concept was a sparkling wine-like IPA,
although the hop character now varies more widely. Very low
final gravity and high carbonation makes balance critical, often
requiring a surprisingly low measured bitterness. ‘Brut’ is awine term indicating dryness. Used incorrectly, added enzymes
can cause diacetyl, which is always a flaw.
History: A modern craft beer style originating in 2017 at the(now closed) Social Kitchen & Brewery in San Francisco as awest coast reaction to the rising trend of east coast hazy andjuicy IPAs as well as thick and sweet so-called milkshake IPAs.

BJCP Beer Style Guidelines – 2021 Edition

41

The style is still evolving and changing (and perhaps dying, as
the beer was quite faddish in 2018-2019 in the US). Most
versions seem to be morphing into low-calorie IPAs.
Characteristic Ingredients: Pilsner or very pale base malts
with up to 40% adjuncts. No crystal malt or lactose. Enzymes,
such as amyloglucosidase. Highly aromatic, oil-heavy, modern
American or New World hops used in a variety of late-hopping
or post-boil procedures to emphasize hop aroma and flavor andto minimize bitterness. Neutral yeast.
Style Comparison: Less malt flavor, bitterness, and color
than an American IPA, and much drier and more highly
carbonated. Dry-hopped like an American IPA. Similar aroma
and flavor as a Hazy IPA but without sweetness and with muchless haze. Very pale, highly carbonated, and dry like a BelgianGolden Strong Ale but not as strong and without Belgian yeast
character.
Vital Statistics:
OG: 1.046 – 1.057
IBUs: 20 – 30
FG: 0.990 – 1.004
SRM: 2 – 4
ABV: 6.0 – 7.5%
Commercial Examples: Drake’s Brightside Extra Brut IPA,
Fair State Brewing Co-Op The Brut Squad, Ommegang Brut
IPA
Tags: high-strength, pale-color, top-fermented, northamerica, craft-style, ipa-family, specialty-family, bitter, hoppy

21C. Hazy IPA
Overall Impression: An American IPA with intense fruit
flavors and aromas, a soft body, smooth mouthfeel, and often
opaque with substantial haze. Less perceived bitterness than
traditional IPAs but always massively hop-forward.
Aroma: Intense hop aroma, with stone fruit, tropical fruit,citrus, or other fruity qualities; not grassy or herbal. Clean,neutral, grainy, or lightly bready malt in the background; nocaramel or toast. Absence of any malt character is a fault.
Neutral to fruity fermentation character. Esters from yeast andhops should not clash. A creamy, buttery, or acidic aroma is
inappropriate. Light alcohol aroma optional.
Appearance: Color ranging from straw to very light amber,sometimes with an orange hue. Hazy, often opaque, clarity;
should not be cloudy or murky. The opacity can add a ‘shine’ tothe beer and make the color seem darker. Any visible floating
hop matter, yeast clumps, or other particulates is a fault.
Medium to rocky, meringue-like white head with high to very
high retention.
Flavor: High to very high fruity hop flavor, same descriptors
as aroma. Low to medium malt flavor, same descriptors asaroma. Low to medium-high perceived bitterness, often
masked by the fuller body and soft, off-dry to medium finish.
The hop character in the aftertaste should not be sharp or
harsh. Neutral to fruity fermentation profile, supportive of the42hops. Should not be sweet, although high ester levels and lower
bitterness may sometimes give that impression. Backgroundalcohol flavor optional.
Mouthfeel: Medium to medium-full body. Medium
carbonation. Smooth. No harshness. Light warmth optional.
The beer should not have a creamy or viscous mouthfeel, an
acidic twang, or a raw starch texture.
Comments: Also known as New England IPA or NEIPA. An
emphasis on late hopping, especially dry-hopping, with hops
with tropical fruit qualities lends the ‘juicy’ character for which
this style is known.
Heavy examples suggestive of milkshakes, creamsicles, or fruit
smoothies are outside this style; IPAs should always be
drinkable. Haziness comes from dry-hopping, not suspended
yeast, starch haze, or other techniques; a hazy shine isdesirable, not a cloudy, murky mess.
History: A modern craft beer style originating in the New
England region of the United States as an American IPA
variant. Alchemist Heady Topper is believed to be the original
inspiration as the style grew in popularity during the 2010s.
The style continues to evolve, including a trend towards lower
bitterness and using the style as the base for other additions.
Characteristic Ingredients: Grist like an American IPA, butwith more flaked grains and less caramel or specialty malts.
American or New World hops with fruity characteristics.
Neutral to estery yeast. Balanced to chloride-rich water.
Heavily dry-hopped, partly during active fermentation, using avariety of hopping doses and temperatures to emphasis depthof hop aroma and flavor over bitterness. Biotransformation of
hop oils during fermentation adds to the depth and fruit
complexity.
Style Comparison: Has a fuller, softer mouthfeel, a more
fruit-forward late hop expression, a more restrained perceived
bitterness balance, and a hazier appearance than American
IPA. Many modern American IPAs are fruity and somewhat
hazy; examples with a dry, crisp finish, at most medium body,and high perceived bitterness should be entered as 21A
American IPA. Noticeable additions of fruit, lactose, vanilla,
etc. to increase the fruity, smooth character should be enteredin a specialty category defined by the additives (e.g., 29A Fruit
Beer, 29C Specialty Fruit Beer, 30D Specialty Spice Beer).
Vital Statistics:
OG: 1.060 – 1.085
IBUs: 25 – 60
FG: 1.010 – 1.015
SRM: 3 – 7
ABV: 6.0 – 9.0%
Commercial Examples: Belching Beaver Hazers Gonna
Haze, Hill Farmstead Susan, Other Half Green Diamonds
Double IPA, Pinthouse Electric Jellyfish, Tree House Julius,
Trillium Congress Street, WeldWerks Juicy Bits
Tags: high-strength, pale-color, top-fermented, northamerica, craft-style, ipa-family, bitter, hoppy

BJCP Beer Style Guidelines – 2021 Edition

22. STRONG AMERICAN ALE
This category includes modern American strong ales with a varying balance of malt and hops. The category is defined mostly byhigher alcohol strength and a lack of roast.

22A. Double IPA
Overall Impression: An intensely hoppy, fairly strong, bitterpale ale without the big, rich, complex maltiness, residual
sweetness, and body of an American Barleywine. Strongly
hopped, but clean, dry, and lacking harshness. Despite showing
its strength, drinkability is an important consideration.
Aroma: A prominent to intense hop aroma typically featuring
modern American or New World hop characteristics such as
citrus, floral, pine, resin, spice, tropical fruit, stone fruit, berry,or melon. A supportive, clean, neutral to grainy maltiness may
be found in the background. Neutral to lightly fruity
fermentation profile. Alcohol may be noted, but should not be
solventy.
Appearance: Gold to light orange-copper color, but mostmodern versions are fairly pale. Good clarity, although a little
haze is acceptable. Moderate-sized, persistent, white to offwhite head.
Flavor: Strong and complex hop flavor (same descriptors asaroma). Moderately high to very high bitterness, but should not
be harsh. Low to medium supportive, clean, soft, unobtrusive
malt character; may have light caramel or toast flavors. Dry to
medium-dry finish, not sweet or heavy, with a lingering hoppy,
bitter aftertaste. Low to moderate fruitiness optional. A light,
clean, smooth alcohol flavor is allowable.
Mouthfeel: Medium-light to medium body, with a smoothtexture. Medium to medium-high carbonation. No harsh hopderived astringency. Restrained, smooth alcohol warmth
acceptable.
Comments: Rarely called Imperial IPA. Many modern
versions have multiple dry-hop additions.
History: An American craft beer innovation first developed in
the mid-late 1990s as more intense version of American IPA.
Became more mainstream and popular throughout the 2000s,
and inspired additional IPA creativity. Russian River Pliny the
Elder, first brewed in 2000, helped popularize the style.
Characteristic Ingredients: Neutral base malt. Sugar
adjuncts common. Crystal malts rare. American or New World
hops. Neutral or lightly fruity yeast. No oak.
Style Comparison: Bigger than English and American IPAs
in alcohol strength, bitterness, and hoppiness. Less malty-rich,less body, drier, and with a greater overall hop balance than
American Barleywine.
Vital Statistics:
OG: 1.065 – 1.085
IBUs: 60 – 100
FG: 1.008 – 1.018
SRM: 6 – 14
ABV: 7.5 – 10.0%
Commercial Examples: Columbus Brewing Bohdi, Fat
Head’s Hop Juju, Port Brewing Hop-15, Russian River Pliny
the Elder, Stone Ruination Double IPA 2.0, Wicked Weed
Freak of Nature
Tags: very-high-strength, pale-color, top-fermented, northamerica, craft-style, ipa-family, bitter, hoppy

22B. American Strong Ale
A grouping of beers with similar balance and profile rather
than a distinct style. A category for a variety of stronger,
bitter-and-malty beers that aren’t quite Barleywines.

Overall Impression: A malty, bitter, and strong American
Ale fitting in the space between American Barleywine, Double
IPA, and Red IPA. The malty and hoppy flavors can be quite
strong, but are generally in balance.
Aroma: Medium to high hop aroma typically featuring
modern American or New World hop characteristics such as
citrus, floral, pine, resinous, spicy, tropical fruit, stone fruit,
berry, or melon. Moderate to bold maltiness supporting the
hop profile, with medium to dark caramel common, toasty or
bready possible, and background notes of light roast or
chocolate allowable. Neutral to moderately fruity fermentation
profile. Alcohol may be noted, but should not be solventy.
Appearance: Medium amber to deep copper or light brown.
Moderate-low to medium-sized off-white to light tan head; may
have low head retention. Good clarity. Legs possible.
Flavor: Medium to high malt, with a caramel, toffee, or dark
fruit quality. Malt complexity can include additional toasty,
bready, or rich flavors in support. Light chocolate or roast
allowable, but should not be burnt or sharp. Medium-high tohigh bitterness. Moderate to high hop flavor, same descriptors
as aroma. Low to moderate esters. May have a noticeable
alcohol flavor, but should not be sharp. Medium to high malty
sweetness on the palate, finishing somewhat dry to somewhat
sweet. Should not be syrupy, sweet, or cloying. Bitter tobittersweet aftertaste, with hops, malt, and alcohol noticeable.
Mouthfeel: Medium to full body. An alcohol warmth may bepresent, but should not be excessively hot. Light hop
astringency allowable. Medium-low to medium carbonation.
Comments: A fairly broad style describing beers labeled invarious ways, including modern Double Red Ales and otherstrong, malty-but-hoppy beers that aren’t quite in theBarleywine class. Diverse enough to include what may beviewed as a strong American Amber Ale with room for stronger
versions of other American Ale styles.
History: While modern craft versions were developed as“imperial” strength versions of American amber or red ales, thestyle has much in common with historic American Stock Ales.
Strong, malty beers were highly hopped to keep as provision
beers prior to Prohibition. There is no continuous legacy ofbrewing stock ales in this manner, but the resemblance isconsiderable (albeit without the age character).
Characteristic Ingredients: Pale base malt. Medium todark crystal malts common. American or New World hops.
Neutral or lightly fruity yeast.
Style Comparison: Generally not as strong and as rich as an
American Barleywine. More malt balanced than an Americanor Double IPA. More American hop intensity than a British
Strong Ale. Maltier and fuller-bodied than a Red IPA.
Vital Statistics:
OG: 1.062 – 1.090
IBUs: 50 – 100
FG: 1.014 – 1.024
SRM: 7 – 18
ABV: 6.3 – 10.0%
Commercial Examples: Arrogant Bastard Ale, Fat Head’s
Bone Head, Great Lakes Nosferatu, Oskar Blues G’Knight, Port
Brewing Shark Attack Double Red Ale
Tags: high-strength, amber-color, top-fermented, northamerica, craft-style, strong-ale-family, bitter, hoppy

BJCP Beer Style Guidelines – 2021 Edition

4322C. American Barleywine
Overall Impression: A very strong, malty, hoppy, bitter
American ale with a rich palate, full mouthfeel, and warming
aftertaste, suitable for contemplative sipping.
Aroma: Strong malt and hop aroma dominates. Hops aremoderate to assertive, showing a range of American, New
World, or English characteristics. Citrusy, fruity, or resiny areclassic attributes, but others are possible, including those frommodern hops. Strong grainy, bready, toasty, light caramel, or
neutral malt richness, but typically not with darker caramel,roast, or deep fruit aspects. Low to moderately strong esters
and alcohol, lower in the balance than the malt and hops.
Intensities fade with age.
Appearance: Color ranges from amber to medium copper,
rarely up to light brown. Ruby highlights common. Moderatelylow to large off-white to light tan head; may have low headretention. Good to brilliant clarity but may have some chillhaze. The color may appear to have great depth, as if viewed
through a thick glass lens. Legs possible.
Flavor: Similar malt and hop flavors as the aroma (samedescriptors apply). Moderately strong to aggressive bitterness,
tempered by a rich, malty palate. Moderate to high hop flavor.
Low to moderate esters. Noticeable alcohol, but not solventy.
Moderately low to moderately high malty sweetness on thepalate, with a somewhat malty to dry but full finish. Age willoften dry out the beer, and smooth out the flavors. The balanceis malty, but always bitter.
Mouthfeel: Full-bodied and chewy, with a velvety, luscious
texture, declining with age. A smooth alcohol warmth should
be noticeable, but shouldn’t burn. Carbonation may be low tomoderate, depending on age and conditioning.
Comments: Sometimes labeled as “Barley Wine” or“Barleywine-style ale”. Recently many US breweries seem tohave discontinued their Barleywines, made them barrel-aged,
or rebranded them as some form of IPA.
History: Traditionally the strongest ale offered by a brewery,often associated with the winter season and vintage-dated. As
with many American craft beer styles, an adaptation of an
English style using American ingredients and balance. One of
the first American craft beer versions was Anchor Old Foghorn,
first brewed in 1975. Sierra Nevada Bigfoot, first brewed in
1983, set the standard for the hop-forward style of today. The
story goes that when Sierra Nevada first sent Bigfoot out for lab
analysis, the lab called and said, “your Barleywine is too bitter”– to which Sierra Nevada replied, “thank you.”Characteristic Ingredients: Pale malt with some specialty
malts. Dark malts used with great restraint. Many varieties ofhops can be used, but typically includes American hops.
American or English ale yeast.
Style Comparison: Greater emphasis on hop bitterness,flavor, and aroma than English Barley Wine, often featuring
American hop varieties. Typically paler than the darker English
Barley Wines and lacking their deeper malt flavors, but darker
than the golden English Barley Wines. Differs from a Double
IPA in that the hops are not extreme, the malt is more forward,
and the body is fuller and often richer. American Barleywine
typically has more residual sweetness than Double IPA, which
affects the overall drinkability (sipping vs. drinking).

44

Vital Statistics:
OG: 1.080 – 1.120
IBUs: 50 – 100
FG: 1.016 – 1.030
SRM: 9 – 18
ABV: 8.0 – 12.0%
Commercial Examples: Anchor Old Foghorn, Bell’s Third
Coast Old Ale, East End Gratitude, Hair of the Dog Doggie
Claws, Sierra Nevada BigfootTags: very-high-strength, amber-color, top-fermented, northamerica, craft-style, strong-ale-family, bitter, hoppy

22D. Wheatwine
Overall Impression: A richly textured, high alcohol sipping
beer with a significant grainy, bready flavor, and a sleek body.
The emphasis is first on the bready, wheaty flavors with malt,
hops, fruity yeast, and alcohol complexity.
Aroma: Hop aroma is mild and can represent just about any
hop variety. Moderate to moderately-strong bready, wheaty
malt character, often with additional malt complexity such as
honey and caramel. A light, clean, alcohol aroma may be noted.
Low to medium fruity notes may be apparent. Very low diacetyl
optional. Banana-and-clove Weizen yeast character isinappropriate.
Appearance: Color ranging from gold to deep amber, oftenwith garnet or ruby highlights. Low to medium off-white head.
The head may have creamy texture, and good retention. Chillhaze is allowable, but usually clears up as the beer gets warmer.
High alcohol and viscosity may be visible as legs.
Flavor: Moderate to moderately-high bready wheat malt
flavor, dominant in the flavor balance over any hop character.
Low to moderate toasty, caramel, biscuity, or honey malt notes
can add a welcome complexity, but are not required. Low to
medium hop flavor, reflecting any variety. Moderate tomoderately-high fruitiness, often with a dried-fruit character.
Low to moderate bitterness, creating a malty to even balance.
Should not be syrupy or under-attenuated.
Mouthfeel: Medium-full to full body. Chewy, often with aluscious, velvety texture. Low to moderate carbonation. Light
to moderate smooth alcohol warmth optional.
Comments: Much of the color arises from a lengthy boil.
Some commercial examples may be stronger than the Vital
Statistics.
History: An American craft beer style that was first brewed at
the Rubicon Brewing Company in 1988. Usually a winterseasonal, vintage, or one-off release.
Characteristic Ingredients: Typically brewed with a
combination of American two-row and American wheat. Style
commonly uses 50% or more wheat malt. Restrained use ofdark malts. Any variety of hops may be used. May be oak-aged.
Style Comparison: More than simply a wheat-based
Barleywine, many versions have very expressive fruity andhoppy notes, while others develop complexity through oak
aging. Less emphasis on the hops than American Barleywine.
Has roots in American Wheat Beer rather than any German
wheat style, so should not have any Weizen yeast character.
Vital Statistics:
OG: 1.080 – 1.120
IBUs: 30 – 60
FG: 1.016 – 1.030
SRM: 6 – 14
ABV: 8.0 – 12.0%
Commercial Examples: The Bruery White Oak, Castelain
Winter Ale, Perennial Heart of Gold, Two Brothers Bare Tree
Tags: very-high-strength, amber-color, top-fermented, northamerica, craft-style, strong-ale-family, wheat-beer-family,balanced, hoppy

BJCP Beer Style Guidelines – 2021 Edition

23. EUROPEAN SOUR ALE
This category contains the traditional sour beer styles of Europe that are still produced, many (but not all) with a wheat component.
Most have low bitterness, with the sourness of the beer providing the balance that hop bitterness would otherwise contribute. Someare sweetened or flavored, whether at the brewery or upon consumption.

23A. Berliner Weisse
Overall Impression: A very pale, refreshing, low-alcohol
German wheat beer with a clean lactic sourness and a very highcarbonation level. A light bread dough malt flavor supports thesourness, which shouldn’t seem artificial. A gentle fruitiness isfound in the best examples.
Aroma: A moderate to moderately-high sharply sourcharacter is dominant. Can have up to a moderately fruitiness,often lemon, tart apple, peach, or apricot, and a light floral
note. No hop aroma. The wheat may be perceived as raw breaddough in fresher versions; combined with the acidity, maysuggest sourdough bread.
Appearance: Straw in color, can be very pale. Clarity ranges
from clear to somewhat hazy. Large, dense, white head withpoor retention. Highly effervescent.
Flavor: Clean lactic sourness dominates and can be quite
strong. A complementary doughy, bready, or grainy wheat
flavor is generally noticeable. Hop bitterness is undetectable;
sourness provides the balance rather than hops. Nevervinegary. Bright yet restrained fruitiness may be detected as
apricot-peach, citrus-lemon, or tart apple. Very dry finish.
Balance dominated by sourness, but some malt flavor should
be present. No hop flavor. No THP.
Mouthfeel: Light body, but never thin. Very highcarbonation. No sensation of alcohol. Crisp acidity.
Comments: Any Brett character is restrained, and is typically
expressed as fruity and floral notes, not funky. Aged examples
can show a cider, honey, hay, or gentle wildflower character,and sometimes increased acidity.
In Germany, it is classified as a Schankbier denoting a smallbeer of starting gravity in the range 7-8 °P. Fruited or Spiced
versions should be entered as 29A Fruit Beer, as 30A Spice,
Herb, or Vegetable Beer, or as 29B Fruit and Spice Beer.
History: A regional specialty of Berlin. Referred to by
Napoleon's troops in 1809 as “the Champagne of the North”
due to its lively and elegant character. At one point, it wassmoked and there used to be Märzen-strength (14 °P) version.
Increasingly rare in Germany, but now produced in several
other countries.
Characteristic Ingredients: Pilsner malt. Usually wheat
malt, often at least half the grist. A symbiotic co-fermentation
with top-fermenting yeast and LAB provides the sharp
sourness, which may be enhanced by blending of beers ofdifferent ages during fermentation and by cool aging.
Decoction mashing with mash hopping is traditional. German
brewing scientists believe that Brett is essential to get thecorrect, fruity-floral flavor profile.
Style Comparison: Compared to Lambic, has a clean lacticsourness with restrained to below sensory threshold Brett. Also
lower in alcohol content. Compared to Straight Sour Beer andCatharina Sour, is lower gravity and may contain Brett.
Vital Statistics:
OG: 1.028 – 1.032
IBUs: 3 – 8
FG: 1.003 – 1.006
SRM: 2 – 3
ABV: 2.8 – 3.8%
Commercial Examples: Bayerischer Bahnhof Berliner Style
Weisse, Berliner Berg Berliner Weisse, Brauerei Meierei Weiße,

Lemke Berlin Budike Weisse, Schell's Brewing Company
Schelltheiss, Urban Chestnut Ku’damm
Tags: session-strength, pale-color, top-fermented, centraleurope, traditional-style, wheat-beer-family, sour

23B. Flanders Red Ale
Overall Impression: A sour and fruity oak-aged reddishbrown Belgian-style ale with supportive toasty malt flavors andfruit complexity. The dry, tannic finish supports the suggestionof a vintage red wine.
Aroma: Complex fruity-sour profile with supporting malt.
Fruitiness is high, and reminiscent of black cherries, oranges,
plums, red currants, or fruit leather. Low to medium-low
vanilla, chocolate, or peppery phenol can be present forcomplexity. The sour aroma ranges from moderate to high. A
dominant vinegary character is inappropriate, although low tomoderate levels of acetic acid are acceptable if balanced withthe malt. No hop aroma.
Appearance: Deep red, burgundy to reddish-brown in color.
Good clarity. White to very pale tan head. Average to good headretention.
Flavor: Moderate to moderately-high malty flavors often havea soft toasty-rich quality. Intense fruit flavors, same descriptors
as aroma. Complex, moderate to high sourness, accentuated by
the esters; should not be a simple lactic sourness. A dominantvinegary character is inappropriate, although low to moderateacetic acid is acceptable if balanced with the malt. Generally as
the sour character increases, the malt character fades to moreof a background flavor (and vice versa). Low to medium-low
vanilla, chocolate, or peppery phenols optional. No hop flavor.
Restrained bitterness; balanced to the malt side. Acids andtannins can enhance the perception of bitterness, and provide
balance and structure. Some versions are sweetened, or
blended to be sweet; allow for a wide range of sweetness levels,
which can soften the acidic bite and acetic perception.
Mouthfeel: Medium body, often enhanced by tannins. Low to
medium carbonation. Low to medium astringency, often with aprickly acidity. Deceivingly light and crisp on the palate
although a somewhat sweet finish is not uncommon.
Comments: The “wine-like” observation should not be taken
too literally; it may suggest a high-acid French Burgundy tosome, but it is clearly not identical. Produced by long aging (upto two years) in large wooden vats (foeders), blending of young
and well-aged beer, and variable amounts of sweetening of the
final product. A wide range of products are possible dependingon the actual blend and whether any sweetening takes place.
Acetic flavors may be noted, but not all acidity in this beer isfrom acetic acid; vinegar is over six times greater in total
acidity than this style. Fruited versions should be entered as a
29A Fruit Beer.
History: An indigenous beer of West Flanders, typified by the
products of the Rodenbach brewery, established in 1821. Agingin wooden vats and blending of old and young beers borrowed
from the English tradition. Belgian brewers consider Flanders
Red and Oud Bruin to be of the same style family, but thedistinction was first made when Michael Jackson first definedbeer styles, since the flavor profiles are distinctly different.

BJCP Beer Style Guidelines – 2021 Edition

45

Many modern examples are influenced by the popularity ofRodenbach Grand Cru.
Characteristic Ingredients: Vienna or Munich malts, avariety of caramel malts, maize. Low alpha acid continental
hops. Sacch, Lacto, and Brett. Aged in oak. Sometimes blended
and sweetened (natural or artificial).
Style Comparison: Less malty-rich than an Oud Bruin, oftenwith more of a fruity-tart and acetic profile.
Vital Statistics:
OG: 1.048 – 1.057
IBUs: 10 – 25
FG: 1.002 – 1.012
SRM: 10 – 17
ABV: 4.6 – 6.5%
Commercial Examples: Cuvée des Jacobins, Duchesse deBourgogne, New Belgium La Folie, Rodenbach Classic,
Rodenbach Grand Cru, Vichtenaar Flemish Ale
Tags: standard-strength, amber-color, top-fermented,
western-europe, traditional-style, balanced, sour, wood

23C. Oud Bruin
Overall Impression: A malty, fruity, aged, somewhat sour
Belgian-style brown ale with a caramel-chocolate malt flavor,
and often substantial alcohol.
Aroma: Richly malty with fruity esters and an aged sourness.
Medium to medium-high esters commonly reminiscent ofraisins, plums, figs, dates, oranges, black cherries, or prunes.
Medium-low to medium-high malt with caramel, toffee,
treacle, or chocolate character. Low spicy-peppery phenols
optional. A low sour aroma may be present, and can modestly
increase with age but should not grow to a strongly acetic,
vinegary character. Hop aroma absent. Aged examples canshow a lightly nutty, sherry-like oxidation character.
Appearance: Dark reddish-brown to brown in color. Goodclarity. Average to good head retention. Ivory to light tan headcolor.
Flavor: Malty with fruity complexity and typically some dark
caramel or burnt sugar flavor. Medium-low to medium-highmalt, same descriptors as aroma. Medium to medium-highfruitiness, same descriptors as aroma. Low spicy-peppery
phenols optional. A slight sourness often becomes more
pronounced in well-aged examples, along with some sherrylike character, producing a “sweet-and-sour” profile andaftertaste. The sourness should not grow to a strongly acetic,
vinegary character. Hop flavor absent. Restrained hop
bitterness. Balance is malty, but with fruitiness and sourness
present. Blending and sweetening may produce a range offinishes, and balances.
Mouthfeel: Medium to medium-full body. Low to moderate
carbonation. No astringency. Stronger versions can benoticeably warming.
Comments: Long aging and blending of young and aged beer
may occur, adding smoothness and complexity and balancing
any harsh, sour character. Traditionally, this style was designed
to lay down so examples with a moderate aged character are
considered superior to younger examples. Fruited versions
should be entered as a 29A Fruit Beer.
History: An indigenous beer of East Flanders, typified by the
products of the Liefman brewery with roots back to the 1600s.
Belgian brewers consider Flanders Red and Oud Bruin to be of
the same style family, but the distinction was first made when
Michael Jackson first defined beer styles, since the flavor
profiles are distinctly different. Many modern examples are
influenced by the popularity of Liefmans Goudenband.
Unrelated to the dark, sweet Dutch lager of the same name.

46

Characteristic Ingredients: Pils malt, dark crystal malts,maize, small amounts of color malt. Low alpha acid continental
hops. Sacch and Lacto. Aged. Water with carbonates andmagnesium typical of its home region.
Style Comparison: A deeper malt character with morecaramel, toffee, and chocolate flavors and darker color
distinguishes these beers from Flanders Red Ale. The Oud
Bruin is less acetic and maltier than a Flanders Red, and thefruity flavors are more malt-oriented. In modern times, Oud
Bruin also tends to be higher in alcohol than is typically seen in
Flanders Red Ales. Differs from Lambic in that they are notspontaneously fermented, and don’t contain wheat.
Vital Statistics:
OG: 1.040 – 1.074
IBUs: 20 – 25
FG: 1.008 – 1.012
SRM: 17 – 22
ABV: 4.0 – 8.0%
Commercial Examples: Ichtegem Oud Bruin, Liefmans
Goudenband, Liefmans Oud Bruin, Petrus Roodbruin, pFriemOud Bruin, VanderGhinste RoodbruinTags: standard-strength, dark-color, top-fermented, westerneurope, traditional-style, malty, sour

23D. Lambic
Overall Impression: A fairly sour, often moderately funky,wild Belgian wheat beer with sourness taking the place of hop
bitterness in the balance. Traditionally served uncarbonated asa café drink.
Aroma: Young versions can be quite sour and fruity, but candevelop barnyard, earthy, goaty, hay, horsey, or horse blanket
funkiness with age. The fruit character can take on a light citrus
fruit, citrus rind, pome fruit, or rhubarb quality, getting more
complex with age. Malt can have a light bready, grainy, honey,or wheat-like quality, if noticeable. Should not have enteric,smoky, cigar-like, or cheesy faults. No hops.
Appearance: Pale yellow to deep golden in color; age tends todarken the beer. Clarity is hazy to good. Younger versions areoften cloudy, while older ones are generally clear. White
colored head generally has poor retention.
Flavor: Young versions often have a strong lactic sourness
with fruity flavors (same descriptors as aroma), while aged
versions are more balanced and complex. Funky notes candevelop over time, same descriptors as aroma. Low bready,grainy malt. Bitterness generally below sensory threshold;sourness provides the balance. No hop flavor. Dry finish,
increasing with age. Should not have enteric, smoky, cigar-like,or cheesy faults.
Mouthfeel: Light to medium-light body; should not bewatery. Has a medium to high tart, puckering quality without
being sharply astringent. Traditional versions are virtually tocompletely uncarbonated, but bottled examples can pick up
moderate carbonation with age.
Comments: A single-batch, unblended beer, reflecting thehouse character of the brewery. Generally served young (6months) from the cask. Younger versions tend to be onedimensionally sour since a complex Brett character takes a year
or more to develop. A noticeable vinegary or cidery character isconsidered a fault by Belgian brewers. Typically bottled only
when completely fermented. Lambic sweetened with raw sugar
at service time is known as Faro.
History: Spontaneously-fermented ‘wild’ ales from the area inand around Brussels (also known as the Senne Valley and the
Pajottenland) stem from a farmhouse brewing tradition several
centuries old. The number of producers is constantly
dwindling.

BJCP Beer Style Guidelines – 2021 Edition

Characteristic Ingredients: Pilsner malt, unmalted wheat.
Aged hops (3+ years) used more as a preservative than forbitterness. Spontaneously fermented with naturally occurring
yeast and bacteria in well-used, neutral oak barrels.
Style Comparison: Often has a simpler sourness and lesscomplexity than a Gueuze, but more variability from batch tobatch. Traditionally served uncarbonated from pitchers, while
Gueuze is bottled and very highly carbonated.
Vital Statistics:
OG: 1.040 – 1.054
IBUs: 0 – 10
FG: 1.001 – 1.010
SRM: 3 – 6
ABV: 5.0 – 6.5%
Commercial Examples: Cantillon Grand Cru Bruocsella. In
the Brussels area, many specialty cafés have draught lambic
from Boon, De Cam, Cantillon, Drie Fonteinen, Lindemans,
Timmermans, Girardin and others.
Tags: standard-strength, pale-color, wild-fermented, westerneurope, traditional-style, wheat-beer-family, sour

more palatable to a wider audience. These guidelines describe
the traditional dry product.
Characteristic Ingredients: Same as Lambic, except thatone-, two-, and three-year old Lambics are blended, thencellared.
Style Comparison: More complex and carbonated than aLambic. The sourness isn’t necessarily stronger, but it tends tohave more of a well-developed wild character.
Vital Statistics:
OG: 1.040 – 1.054
IBUs: 0 – 10
FG: 1.000 – 1.006
SRM: 5 – 6
ABV: 5.0 – 8.0%
Commercial Examples: 3 Fonteinen Oud Gueuze, Cantillon
Classic Gueuze 100% Lambic, Girardin Gueuze 1882 (Blacklabel), Hanssens Oude Gueuze, Lindemans Gueuze Cuvée
René, Oude Gueuze Boon
Tags: high-strength, pale-color, wild-fermented, westerneurope, traditional-style, wheat-beer-family, aged, sour

23E. Gueuze

23F. Fruit Lambic

Overall Impression: A very refreshing, highly carbonated,
pleasantly sour but balanced wild Belgian wheat beer. The wildbeer character can be complex and varied, combining sour,
funky, and fruity flavors.
Aroma: Moderately sour with complex but balanced funkinessaccented by fruity notes. The funkiness can be moderate tostrong, and can be described as barnyard, leather, earthy,
goaty, hay, horsey, or horse blanket. Fruitiness is light tomoderate, with a citrus fruit, citrus rind, pome fruit, or rhubarb
quality. Malt is supportive, and can be lightly bready, grainy,
honey, or wheat-like, if noticeable. Should not have enteric,smoky, cigar-like, or cheesy faults. No hops. Light oak
acceptable. Complexity of aroma is valued more than intensity,
but a balanced sour presentation is desirable.
Appearance: Golden color, with excellent clarity and a thick,rocky, mousse-like, white head that seems to last forever.
Effervescent.
Flavor: Sour and funky on the palate, with a similar characteras the aroma (same descriptors and intensities apply for funkand fruit). Low bready, grainy malt. Bitterness low to none;
sourness provides most of the balance. No hop flavor. Crisp,
dry finish, with a tart and funky aftertaste. Light oak, vanilla,and honey are acceptable. Should not have enteric, smoky,
cigar-like, or cheesy faults. The beer should not be one
dimensionally sour; a balanced, moderately sour presentation
is classic, with the funky and fruity notes providing complexity.
May be aged.
Mouthfeel: Light to medium-light body; should not bewatery. Has a low to high tart, puckering quality without being
sharply astringent. Some versions have a very light warming
character. Highly carbonated.
Comments: Blending young and aged lambic creates a more
complex product, and often reflects the personal taste of theblender. A noticeable vinegary or cidery character is considereda fault by Belgian brewers. A good Gueuze is not the mostpungent, but possesses a full and tantalizing bouquet, a sharparoma, and a soft, velvety texture. Lambic is served
uncarbonated, while Gueuze is served sparkling. Products
marked oude or vieille (“old”) are considered most traditional.
History: Same basic history as Lambic, but involves blending,which may be performed outside the brewery. Some of the best
examples are produced by blenders, who ferment, age, blend,and package the final product. Some modern producers are
sweetening their products post-fermentation to make them

Overall Impression: A complex, refreshing, pleasantly sour
Belgian wheat beer blending a complementary fermented fruit
character with a sour, funky Gueuze.
Aroma: The specified fruit should be the dominant aroma,
blending well with similar aromatics as Gueuze (samedescription applies, but with the addition of a fermented fruit
character).
Appearance: Like Gueuze, but modified by the color of the
fruit used, fading in intensity with age. Clarity is often good,
although some fruit will not drop bright. If highly carbonatedin the traditional manner, will have a thick rocky, generally
long-lasting, mousse-like head, sometimes with a hue reflecting
the added fruit.
Flavor: Combines the flavor profile of a Gueuze (samedescription applies) with noticeable flavor contributions fromthe added fruit. Traditional versions are dry and tart, with an
added fermented fruit flavor. Modern versions may have avariable sweetness, which can offset the acidity. Fruit flavors
also fade with age, and lose their vibrancy, so can be low tohigh in intensity.
Mouthfeel: Light to medium-light body; should not bewatery. Has a low to high tart, puckering quality without being
sharply astringent. Some versions have a light warming
character. Carbonation can vary from sparkling to nearly still.
Comments: Produced like Gueuze, with the fruit commonly
added halfway through aging, so the yeast and bacteria canferment all sugars from the fruit; or less commonly by adding
fruit to a Lambic. The variety of fruit can sometimes be hard to
identify since fermented and aged fruit is often perceived
differently than the more recognizable fresh fruit. Fruit canbring acidity and tannins, in addition to flavor and aroma;
understanding the fermented character of added fruit helps
with judging the style.
History: Same basic history as Gueuze, including the recent
sweetening trend but with fruit in addition to sugar. Fruit wastraditionally added by the blender or publican to increase thevariety of beers available in local cafés.
Characteristic Ingredients: Same base as Gueuze. Fruit
added to barrels during fermentation and blending. Traditional
fruit include tart cherries, raspberries; modern fruit include
peaches, apricots, grapes, and others. May use natural or
artificial sweeteners.
Style Comparison: A Gueuze with fruit, not just a sour Fruit
Beer; the wild character must be evident.

BJCP Beer Style Guidelines – 2021 Edition

47

Entry Instructions: The type of fruit used must be
specified. The brewer must declare a carbonation level (low,medium, high) and a sweetness level (low/none, medium,high).
Vital Statistics:
OG: 1.040 – 1.060
IBUs: 0 – 10
FG: 1.000 – 1.010
SRM: 3 – 7 (varies w/ fruit) ABV: 5.0 – 7.0%
Commercial Examples: 3 Fonteinen Schaerbeekse Kriek,
Cantillon Fou’ Foune, Cantillon Lou Pepe Framboise, Cantillon
Vigneronne, Hanssens Oude Kriek, Oude Kriek Boon
Tags: standard-strength, pale-color, wild-fermented, westerneurope, traditional-style, wheat-beer-family, sour, fruit

23G. Gose
Overall Impression: A tart, lightly-bittered historical central
European wheat beer with a distinctive but restrained salt andcoriander character. Very refreshing, with a dry finish, highcarbonation, and bright flavors.
Aroma: Light to moderately fruity aroma of pome fruit. Light
sourness, slightly sharp. Noticeable coriander, which can havean aromatic lemony quality, and an intensity up to moderate.
Light bready, doughy, yeasty character like uncooked
sourdough bread. The acidity and coriander can give a bright,
lively impression. The salt may be perceived as a very light,
clean sea breeze character or just a general freshness, if
noticeable at all.
Appearance: Unfiltered, with a moderate to full haze.
Moderate to tall white head with tight bubbles and good
retention. Effervescent. Yellow color.
Flavor: Noticeable sourness, medium-low to medium-high.
Moderate bready or doughy malt flavor. Light to moderate
fruity character of pome fruit, stone fruit, or lemons. Light tomoderate salt character, up to the threshold of taste; the salt
should be noticeable (particularly in the initial taste) but nottaste overtly salty. Very low bitterness. No hop flavor. Dry,
fully-attenuated finish, with acidity not hops balancing themalt. Acidity can be more noticeable in the finish, and enhance
the refreshing quality of the beer. The acidity should bebalanced, not forward (although historical versions could bevery sour). No THP.

48

Mouthfeel: High to very high carbonation. Effervescent.
Medium-light to medium-full body. Salt may give a slightly
tingly, mouthwatering quality and a rounder, thicker
mouthfeel. Yeast and wheat can also add a little body, butshouldn’t feel heavy due to the thinning effects of acidity.
Comments: Historical versions may have been more sourthan modern examples due to spontaneous fermentation, andmay be blended with syrups as is done with Berliner Weisse, orwith caraway liqueur. Modern examples are inoculated with
Lacto, and are more balanced and generally don’t needsweetening. Pronounced GOH-zeh.
History: Minor style associated with Leipzig but originating in
the Middle Ages in the town of Goslar on the Gose River.
Documented to have been in Leipzig by 1740. Leipzig was said
to have 80 Gose houses in 1900. Production declined
significantly after WWII, and ceased entirely in 1966. Modern
production was revived in the 1980s in Germany, but the beer
was not widely available. Became popular outside of Germany
recently as a revival style, and is often used as a base style forfruited sour beers and other Specialty-Type beers.
Characteristic Ingredients: Pilsner and wheat malt,
restrained use of salt and coriander seed, Lacto. The coriander
should have a fresh, citrusy (lemon or bitter orange), brightnote, and not be vegetal, celery-like, or ham-like. The salt
should have a sea salt or fresh salt character, not a metallic,iodine note.
Style Comparison: Perceived acidity is not as intense as
Berliner Weisse or Gueuze. Restrained use of salt, coriander,and Lacto – should not taste overtly salty. Coriander aroma canbe similar to a Witbier. Haziness similar to a Weissbier.
Vital Statistics:
OG: 1.036 – 1.056
IBUs: 5 – 12
FG: 1.006 – 1.010
SRM: 3 – 4
ABV: 4.2 – 4.8%
Commercial Examples: Anderson Valley Gose, Bayerisch
Bahnhof Leipziger Gose, Original Ritterguts Gose, Westbrook
Gose
Tags: standard-strength, pale-color, top-fermented, centraleurope, historical-style, wheat-beer-family, sour, spice

BJCP Beer Style Guidelines – 2021 Edition

24. BELGIAN ALE
This category contains the maltier to balanced, more highly flavored Belgian and French ales.

24A. Witbier
Overall Impression: A pale, hazy Belgian wheat beer withspices accentuating the yeast character. A delicate, lightly
spiced, moderate-strength ale that is a refreshing summer
drink with its high carbonation, dry finish, and light hopping.
Aroma: Moderate bready maltiness, often with light notes ofhoney or vanilla. Light grainy, spicy wheat aromatics. Moderate
perfumy-lemony coriander, often with a complex herbal, spicy,
or peppery note in the background. Moderate zesty, citrusyorangey fruitiness. A low spicy-herbal hop aroma is optional,
but typically absent. Spices should blend in with fruity, floral,
and sweet aromas and should not be overly strong.
Appearance: Very pale straw to deep yellow in color. The
beer will be very cloudy from starch haze or yeast, which gives
it a milky, whitish-yellow shine. Dense, white, moussy head.
Head retention should be quite good.
Flavor: Pleasant bready, grainy malt flavor, often with a honeyor vanilla character. Moderate zesty, orange-citrusy fruitiness.
Herbal-spicy flavors, which may include lemony coriander andother spices, are common should be subtle and balanced, notoverpowering. A spicy-earthy hop flavor can be low to none,
and never overshadows the spices. Hop bitterness is low to
medium-low, and supports the refreshing flavors of fruit andspice. Refreshingly crisp with a dry finish, and no bitter or
harsh aftertaste.
Mouthfeel: Medium-light to medium body, often having asmoothness and light creaminess. Effervescent character fromhigh carbonation. Refreshing, from carbonation, dryness, andlack of bitterness in finish. No harshness or astringency.
Should not be overly dry and thin, nor should it be thick andheavy.
Comments: Historical versions may have had some lacticsourness but this is absent in fresh modern versions. Spicing
has some variety, but should not be overdone. Coriander of
certain origin or age might give an inappropriate ham or celery
character. The beer tends to be perishable, so younger, fresher,properly-handled examples are most desirable. An impressionof sweetness is often due to low bitterness, not residual sugar.
Most examples seem to be approximately 5% ABV.
History: One of a group of medieval Belgian white beers fromthe Leuven area, it died out in 1957 and was later revived in1966 by Pierre Celis at what became Hoegaarden. After
Hoegaarden was acquired by Interbrew, the style grew rapidly
and inspired many similar products that are traceable to the
Celis recreation of the style, not those from past centuries.
Characteristic Ingredients: Unmalted wheat (30-60%), theremainder low color barley malt. Some versions use up to 510% raw oats or other unmalted cereal grains. Traditionallyuses coriander seed and dried Curaçao orange peel. Other
secret spices are rumored to be used in some versions, as are
sweet orange peels. Mild fruity-spicy Belgian ale yeast.
Style Comparison: Low bitterness level with a balance
similar to a Weissbier, but with spice and citrus character
coming from additions more so than the yeast.
Vital Statistics:
OG: 1.044 – 1.052
IBUs: 8 – 20
FG: 1.008 – 1.012
SRM: 2 – 4
ABV: 4.5 – 5.5%

Commercial Examples: Allagash White, Blanche deBruxelles, Celis White, Hoegaarden White, Ommegang Witte,
St. Bernardus Wit
Tags: standard-strength, pale-color, top-fermented, westerneurope, traditional-style, wheat-beer-family, spice

24B. Belgian Pale Ale
Overall Impression: A top-fermented, all malt, average
strength Belgian ale that is moderately bitter, not dry-hopped,
and without strong flavors. The copper-colored beer lacks theaggressive yeast character or sourness of many Belgian beers,
but has a well-balanced, malty, fruity, and often bready andtoasty profile.
Aroma: Moderate bready malt aroma, which can include
toasty, biscuity, or nutty notes, possibly with a touch of light
caramel or honey. Moderate to moderately high fruitinesscomplements the malt, and is suggestive of pear, orange, apple,
or lemon, and sometimes of darker stone fruit like plums. Low
to moderate spicy, herbal, or floral hop character. Low
peppery, spicy phenols optional. The hop character is lower inbalance than the malt and fruitiness.
Appearance: Amber to copper in color. Clarity is very good.
Creamy, rocky, white head. Well carbonated.
Flavor: Has an initial soft, smooth, moderately malty flavor
with a variable profile of toasty, biscuity, nutty, light caramel,or honey notes. Moderate to moderately high fruitiness, with apear, orange, apple, or lemon character. Medium-low to low
spicy, herbal, or floral hop character. Medium-high to mediumlow bitterness, enhanced by optional low to very low peppery
phenols. Dry to balanced finish, with hops becoming more
pronounced in the aftertaste of those with a drier finish. Fairly
well balanced overall, with no single component being high in
intensity; malt and fruitiness are more forward initially with asupportive bitterness and drying character coming on late.
Mouthfeel: Medium to medium-light body. Smooth palate.
Alcohol level is restrained, and any warming character should
be low if present. Medium to medium-high carbonation.
Comments: Most commonly found in the Flemish provincesof Antwerp, Brabant, Hainaut, and East Flanders. A Spéciale
Belge Ale (Belgian Special Ale) in Belgium.
History: Created after a competition in 1904 to create aregional specialty beer to compete with imported British ales
and continental lagers. De Koninck of Antwerp is the bestknown modern example, making the beer since 1913.
Characteristic Ingredients: Variable grist with pale,character, and caramel malts. No adjuncts. English orcontinental hops. Fruity yeast with low phenols.
Style Comparison: Fairly similar to pale ales from England(11C Strong Bitter), typically with a slightly different yeast
character and a more varied malt profile. Less yeast character
than many other Belgian beers, though.
Vital Statistics:
OG: 1.048 – 1.054
IBUs: 20 – 30
FG: 1.010 – 1.014
SRM: 8 – 14
ABV: 4.8 – 5.5%
Commercial Examples: De Koninck Bolleke, De Ryck
Special, Palm, Palm Dobble
Tags: standard-strength, amber-color, top-fermented,
western-europe, traditional-style, pale-ale-family, balanced

BJCP Beer Style Guidelines – 2021 Edition

49

24C. Bière de GardeThree main variations are included in the style: the blond(blonde), the brown (brune), and the most traditionalamber (ambrée).
Overall Impression: A family of smooth, fairly strong,malty, lagered artisanal French beer with a range of malt
flavors appropriate for the blond, amber, or brown color. All
are malty yet dry, with clean flavors. Darker versions havemore malt character, while paler versions can have more hops
while still remaining malt-focused beers.
Aroma: Prominent malty richness, often with a complex,
light-to-moderate intensity, toasty and bready character. Low
to moderate esters. Low spicy, peppery, or herbal hops
optional. Generally quite clean, although stronger versions may
have a light, spicy alcohol note as it warms.
Paler versions are still malty but lack richer, deeper aromatics
and may have a bit more hops.
Appearance: Blond, amber, and brown variations exist, withthe color varying accordingly: golden-blonde to reddish-bronze
to chestnut brown. Clarity is brilliant to fair, but some haze isallowable. Well-formed head, generally white to off-white(varying with beer color), average persistence.
Flavor: Medium to high malty richness, often with a toasty,
biscuity, toffee, or light caramel character. Low to moderate
esters and alcohol flavors. Medium-low hop bitterness, giving amalty balance to the palate and aftertaste. Medium-dry to dry
finish, not sweet, cloying, or heavy. Low spicy, peppery, or
herbal hop flavor optional.
Malt flavor, depth, richness, intensity, and complexity
increases with beer color. Darker versions will have more of an
initial rich malty impression than paler versions but should notseem roasted. Paler versions can have slightly greater hopflavor.
Mouthfeel: Medium to medium-light body, often with asmooth, creamy-silky character. Moderate to high carbonation.
Moderate alcohol warming, but should never be hot.

50

Comments: Cellar, musty, moldy, or rustic character often
mentioned in literature are signs of mishandled imports, notfresh, authentic products. Age and oxidation can also increase
fruitiness and caramel flavors, but increase harshness. Whilecaramel and fruit can be part of the style, do not confuse theoxidation character for the proper base beer.
History: Name roughly means beer for keeping. A traditional
farmhouse artisanal ale from the area around Lille in Northern
France, historically brewed in early spring and kept in coldcellars for consumption in warmer weather. Although
documented to exist in the 1800s, Jenlain is the prototypicalmodern amber lager version first bottled in the 1940s.
Characteristic Ingredients: Base malts vary by beer color,but usually include pale, Vienna, and Munich types. Crystaltype malts of varying color. Sugar adjuncts may be used. Lageror ale yeast fermented at cool ale temperatures, followed bylong cold conditioning. Continental hops.
Style Comparison: Calling this a farmhouse beer invites
comparisons to Saison, which has a completely different
balance – Bière de Garde is malty and smooth, while Saison is
hoppy and bitter. Actually has more of a similarity in malt
profile to a Bock.
Entry Instructions: Entrant must specify blond, amber, or
brown Bière de Garde. If no color is specified, the judge shouldattempt to judge based on initial observation, expecting a malt
flavor and balance that matches the color.
Vital Statistics:
OG: 1.060 – 1.080
IBUs: 18 – 28
FG: 1.008 – 1.016
SRM: 6 – 19
ABV: 6.0 – 8.5%
Commercial Examples: Ch’Ti Blonde, Jenlain Ambrée, La
Choulette Brune, Russian River Perdition, Saint Sylvestre 3
Monts Blonde, Two Brothers Domaine Dupage
Tags: high-strength, pale-color, amber-color, anyfermentation, lagered, western-europe, traditional-style,amber-ale-family, malty

BJCP Beer Style Guidelines – 2021 Edition

25. STRONG BELGIAN ALE
This category contains the pale, well-attenuated, balanced to bitter beers, often more driven by yeast character than malt flavors,
with generally higher alcohol (although a range exists within styles).

25A. Belgian Blond Ale

25B. Saison

Overall Impression: A golden, moderately-strong Belgian
ale with a pleasantly subtle citrusy-spicy yeast complexity,
smooth malty palate, and dry, soft finish.
Aroma: Light to moderate grainy-sweet, slightly toasty, or
crackery malt. Subtle to moderate yeast profile featuring fruitycitrusy esters (like oranges or lemons), and background spicypeppery phenols. Light earthy or spicy hop notes optional.
Light perfumy alcohol and suggestions of a light malty
sweetness can give a slight honey- or sugar-like character.
Subtle yet complex.
Appearance: Deep yellow to deep gold color. Generally veryclear. Large, dense, and creamy white to off-white head. Good
head retention with Belgian lace.
Flavor: Similar to the aroma, with the light to moderate
grainy-sweet malt flavor being perceived first. Faint, lightly
caramelized sugar or honey-like sweetness on palate. Medium
bitterness, with the malt slightly more prominent in thebalance. Moderate to low yeast profile with orange or lemon
esters, and slight spicy-peppery phenols. Can have a light
perfumy character. Light hop flavor, can be spicy or earthy,
complementing yeast. Finishes medium-dry to dry, smooth,and soft, with light alcohol and malt in the aftertaste.
Mouthfeel: Medium-high to high carbonation, can give
mouth-filling bubbly sensation. Medium body. Light tomoderate alcohol warmth, but smooth. Can be somewhat
creamy.
Comments: Most commercial examples are in the 6.5 – 7%
ABV range. Often has an almost lager-like character, which
gives it a cleaner profile in comparison to many other Belgian
styles. Flemish-speaking Belgians use the term Blond, while theFrench speakers spell it Blonde. Many monastic or artisanal
Belgian beers are called Blond but those are not representativeof this style.
History: Relatively recent development to further appeal toEuropean Pils drinkers, becoming more popular as it is heavily
marketed and widely distributed. Despite claims of links backto 1200, the beer style was created after World War II and first
popularized by Leffe.
Characteristic Ingredients: Belgian Pils malt, aromatic
malts, sugar or other adjuncts, Belgian Abbey-type yeast
strains, continental hops. Spices are not traditionally used; if
present, should be a background character only.
Style Comparison: Similar strength and balance as a Belgian
Dubbel but gold in color and without the darker malt flavors.
Similar character as a Belgian Strong Golden Ale or Belgian
Tripel, although a bit maltier, not as bitter, and lower inalcohol.
Vital Statistics:
OG: 1.062 – 1.075
IBUs: 15 – 30
FG: 1.008 – 1.018
SRM: 4 – 6
ABV: 6.0 – 7.5%
Commercial Examples: Affligem Blond, Corsendonk Blond,
Grimbergen Blonde, La Trappe Blond, Leffe Blond, Val-Dieu
BlondeTags: high-strength, pale-color, top-fermented, westerneurope, traditional-style, balanced

Overall Impression: A family of refreshing, highly
attenuated, hoppy, and fairly bitter Belgian ales with a very dry
finish and high carbonation. Characterized by a fruity, spicy,
sometimes phenolic fermentation profile, and the use of cereal
grains and sometimes spices for complexity. Several variations
in strength and color exist.
Aroma: A pleasantly aromatic mix of fruity-spicy yeast andhops. The fruity esters are moderate to high, and often have a
citrus fruit, pome fruit, or stone fruit character. Low tomoderately-high spicy notes are often like black pepper, notclove. Hops are low to moderate and have a continental
character (spicy, floral, earthy, or fruity). The malt is often
overshadowed, but if detected is lightly grainy. Spices andherbs optional, but must not dominate. Sourness optional (seeComments).
Strong versions have more aromatic intensity, and can add alight alcohol and moderate malt character. Table versions haveless intensity and not have an alcohol character. Darker
versions add malt character associated with darker grains.
Appearance: Pale gold to deep amber in color, sometimes
pale orange. Long-lasting, dense, rocky white to ivory head.
Belgian lace. Unfiltered, so clarity is variable (poor to good)and may be hazy. Effervescent.
Darker versions can be copper to dark brown. Stronger
versions may be a little deeper in color.
Flavor: A balance of fruity and spicy yeast, hoppy bitterness,and grainy malt with moderate to high bitterness, and a very
dry finish. The fruity and spicy aspects are medium-low to
medium-high, and hop flavor is low to medium, both withsimilar character as in the aroma (same descriptors apply).
Malt is low to medium, with a soft, grainy palate. Very highattenuation, never with a sweet or heavy finish. Bitter, spicy
aftertaste. Spices and herbs optional, but if used must be inharmony with the yeast. Sourness optional (see Comments).
Darker versions will have more malt character, including
flavors from the darker malts. Stronger versions will havegreater malt intensity, and a light alcohol note.
Mouthfeel: Light to medium-low body. Very highcarbonation. Effervescent. Light warming alcohol optional.
Sourness rare but optional (see Comments).
Stronger versions can have up to medium body and be
somewhat warming. Table versions have no warmth.
Comments: This style generally describes the standardstrength pale version, followed by differences for variations instrength and color. Darker versions tend to have more malt
character and less apparent hop bitterness, yielding a morebalanced presentation. Stronger versions often have more malt
flavor, richness, warmth, and body simply due to the higher
gravity. There is no correlation between strength and color.
Sourness is totally optional, and if present at low to moderatelevels, it may substitute somewhat for bitterness in the balance.
A Saison should not be both sour and bitter at the same time.
The high attenuation may make the beer seem more bitter thanthe IBUs suggest. Pale versions are often more bitter andhoppy than darker versions. Yeast selection often drives the

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balance of fruity and spicy notes, and can change the character
significantly; allow for a range of interpretations.
Often called Farmhouse ales in the US, but this term is notcommon in Europe where they are simply part of a larger
grouping of artisanal ales. Brettanomyces is not typical for thisstyle; Saisons with Brett should be entered in the 28A BrettBeer style. A Grisette is a well-known type of Saison popularwith miners; enter Grisette as 25B Saison, Session Strength,
Comment: Grisette with wheat as the character grain.
History: A provision ale from Wallonia, the French-speaking
part of Belgium. Originally a lower-alcohol product so as to notdebilitate farm and field workers, but tavern-strength products
also existed. The best known modern saison, Saison Dupont,
was first produced in the 1920s. Dupont’s super saison was
first produced in 1954, and its brown version in the mid-1980s.
Fantôme begain producing its ‘seasonal’ saisons in 1988. While
the style retains its rustic image, they are now mostly made inlarge breweries.
Characteristic Ingredients: Pale base malt. Cereal grains,such as wheat, oats, spelt, or rye. May contain sugary adjuncts.
Continental hops. Spicy-fruity Belgian Saison yeast. Spices andherbs are uncommon, but allowable if they don’t dominate.
Style Comparison: The pale, standard strength versions islike a more highly-attenuated, hoppy, and bitter Belgian BlondAle with a stronger yeast character. At super strength and palecolor, similar to a Belgian Tripel, but often with more of agrainy, rustic quality and sometimes with a spicier yeast
character.
Entry Instructions: The entrant must specify the strength(table, standard, super) and the color (pale, dark). The entrant
may identify character grains used.
Vital Statistics:
OG: 1.048 – 1.065 (standard)
IBUs: 20 – 35
FG: 1.002 – 1.008 (standard)
SRM: 5 – 14 (pale)
ABV: 3.5 – 5.0% (table)
15 – 22 (dark)
5.0 – 7.0% (standard)
7.0 – 9.5% (super)
Commercial Examples: Ellezelloise Saison 2000, Lefebvre
Saison 1900, Saison Dupont, Saison de Pipaix, Saison Voisin,
Boulevard Tank 7
Tags: standard-strength, pale-color, top-fermented, westerneurope, traditional-style, bitter

52

25C. Belgian Golden Strong Ale
Overall Impression: A very pale, highly attenuated, strong
Belgian ale that is more fruity and hoppy than spicy. Complex
and delicate, the dry finish, light body, and high carbonation
accentuate the yeast and hop character. Sparkling carbonationand effervescent, forming a rocky white head.
Aroma: A complex bouquet of fruity esters, herbal hops, andpeppery alcohol over a nearly neutral malt base. The esters aremoderate to high, often pome fruit, especially pear. Hops areherbal, floral, or spicy, low to moderate. Alcohol and phenols
often have a peppery or perfumy quality, low to moderate.
Alcohol perception should be soft, not hot or solventy. Nearly
neutral malt, possibly slightly grainy-sweet.
Appearance: Pale yellow to gold in color. Good clarity.
Effervescent. Massive, long-lasting, rocky, white head resulting
in characteristic Belgian lace on the glass as it fades.
Flavor: Flavor profile similar to aroma (same descriptors andintensities apply) for esters, hops, malt, phenols, and alcohol.
The pear-like esters, peppery alcohol, herbal hops, and soft
malt flavors carry through the palate into the long, dry finish
and aftertaste. Medium to high bitterness, accentuated by thedry finish and high carbonation, lasts into the aftertaste.
Mouthfeel: Very highly carbonated. Effervescent. Light tomedium body, lighter than the substantial gravity would
suggest. Carbonation accentuates the perception of lightness.
Smooth but noticeable alcohol warmth, not hot or solventy.
Comments: References to the devil are included in the namesof many commercial examples of this style, referring to theirpotent alcoholic strength and as a tribute to the original
example (Duvel). Traditionally bottle-conditioned.
History: Developed by the Moortgat brewery after WWI as a
response to the growing popularity of Pilsner beers. Originallya darker beer, it achieved its modern form by the 1970s.
Characteristic Ingredients: Pilsner malt with substantial
sugary adjuncts. Continental hops. Fruity Belgian yeast. Fairly
soft water. Spicing not traditional.
Style Comparison: Often confused with Belgian Tripel, but
is usually paler, lighter-bodied, crisper, and drier. Tends to use
yeast that favor ester development (particularly pome fruit)over spiciness in the balance, and has more of a late hopcharacter.
Vital Statistics:
OG: 1.070 – 1.095
IBUs: 22 – 35
FG: 1.005 – 1.016
SRM: 3 – 6
ABV: 7.5 – 10.5%
Commercial Examples: Brigand, Delirium Tremens, Duvel,
Judas, Lucifer, Russian River Damnation
Tags: very-high-strength, pale-color, top-fermented, westerneurope, traditional-style, bitter

BJCP Beer Style Guidelines – 2021 Edition

26. MONASTIC ALE
Religious institutions have a long history of brewing in Belgium, although often interrupted by conflict and occupation such as during
the Napoleonic Wars and World War I. Very few such institutions actually brew today, although many have licensed their names tocommercial breweries. Despite the limited production, the traditional styles derived from these breweries have been quite influential
and have spread beyond Belgium.
Various terms have been used to describe these beers, but many are protected appellations and reflect the origin of the beer rather
than a style. Those monasteries could brew any style they choose, but the ones described in this category are those that are mostcommonly associated with this brewing tradition.
We differentiate beers in this category as those that were inspired by religious breweries. Despite claims of uniqueness, these beers doshare a number of common attributes that help characterize the styles. All are top-fermenting, have very high attenuation (“moredigestible” in Belgium), achieve high carbonation through bottle conditioning (“refermented in the bottle” in Belgium), and havedistinctive, complex, and aggressive ‘Belgian’ spicy-estery yeast character. Many are strong in alcohol.

26A. Belgian Single
Overall Impression: A blond, bitter, hoppy table beer that isvery dry and highly carbonated. The aggressive fruity-spicy
Belgian yeast character and high bitterness is forward in thebalance, with a soft, supportive grainy-sweet malt palate, and a
spicy-floral hop profile.
Aroma: Medium-low to medium-high Belgian yeast character,showing a fruity-spicy character along with medium-low to
medium spicy or floral hops, rarely enhanced by light herbal or
citrusy spice additions. Low to medium-low malt backdrop,with bready, crackery, grainy, or light honey notes. Fruit
expression can vary widely (apple, pear, grapefruit, lemon,orange, peach, apricot). Phenols are typically like black pepper
or clove. Bubblegum inappropriate.
Appearance: Pale yellow to medium gold color. Generally
good clarity, with a moderate-sized, persistent, billowy whitehead with characteristic lacing.
Flavor: Initial malty flavor is light and has a honeyed biscuit,bready, or cracker character. Grainy but soft malt palate, and acrisp, dry, hoppy-bitter finish. Moderate spicy or floral hop
flavor on the palate. Moderate esters similar in character toaroma. Light to moderate spicy phenols as found in the aroma.
Medium to high bitterness, accentuated by dryness. The yeast
and hop character lasts into the aftertaste.
Mouthfeel: Medium-light to medium body. Smooth.
Medium-high to high carbonation, can be somewhat prickly.
Should not have noticeable alcohol warmth.
Comments: Often not labeled or available outside themonastery, or infrequently brewed. Might also be called
monk’s beer, Brother’s beer, or simply a Blond (we don’t use
this term to avoid confusion with the very different Belgian
Blond Ale style). Highly attenuated, generally 85% or more.
History: While monastic breweries have a tradition ofbrewing a lower-strength beer as a monk’s daily ration(Westmalle began making theirs in 1922), the bitter, pale beer
this style describes is a relatively modern invention reflecting
current tastes. Westvleteren first brewed theirs in 1999, but it
replaced older lower-gravity products.
Characteristic Ingredients: Pilsner malt. Belgian yeast.
Continental hops.
Style Comparison: Like a top-fermented Belgianinterpretation of a German Pils – pale, hoppy, and wellattenuated, but with a strong Belgian yeast character. Has lesssweetness, higher attenuation, less character malt, and is more
hop-centered than a Belgian Pale Ale. More like a muchsmaller, more highly-hopped Belgian Tripel (with its bitterness
and dryness) than a smaller Belgian Blond Ale.

Vital Statistics:
OG: 1.044 – 1.054
IBUs: 25 – 45
FG: 1.004 – 1.010
SRM: 3 – 5
ABV: 4.8 – 6.0%
Commercial Examples: Chimay Gold, La Trappe Puur,
Russian River Redemption, St. Bernardus Extra 4, Westmalle
Extra, Westvleteren BlondTags: standard-strength, pale-color, top-fermented, westerneurope, craft-style, bitter, hoppy

26B. Belgian Dubbel
Overall Impression: A deep reddish-copper, moderately
strong, malty, complex Belgian ale with rich malty flavors, darkor dried fruit esters, and light alcohol blended together in amalty presentation that still finishes fairly dry.
Aroma: Moderate to moderately strong, rich malty aroma,with hints of chocolate, caramelized sugar, or toast. Neverroasted or burnt. Moderate fruity esters, often dark or dried
fruit, especially raisins and plums, sometimes pome fruit orbanana. Low to moderate spicy, peppery phenols. Hops
typically absent, but can have a low spicy, herbal, or floral
character. The malt is strongest in the balance, with esters andspice adding complexity. Low soft, perfumy alcohol optional.
Appearance: Dark amber to copper in color, with an
attractive reddish depth of color. Generally clear. Large, dense,and long-lasting creamy off-white head.
Flavor: Flavor profile similar to aroma (same descriptors andintensities apply) for malt, esters, phenols, alcohol, and hops.
Medium-low to medium bitterness, but malt is always mostprominent in the balance. The esters and phenols add
complexity and interest to the malt, alcohol not typically tasted.
Malty-rich, sometimes sweet flavor, that finishes moderately
dry with a malty aftertaste accented by yeast esters andphenols.
Mouthfeel: Smooth, medium to medium-full body. Mediumhigh carbonation, which can influence the perception of body.
Low alcohol warmth optional, never hot or solventy.
Comments: Most commercial examples are in the 6.5 – 7%
ABV range. Can taste somewhat sweet due to restrained
bitterness, but the beers are actually fairly dry.
History: While dark and strong beers were produced long
before, modern Dubbel traces back to the double brown orstrong beer first produced at Westmalle in 1922 when thebrewery was re-established after World War I. Other examples
date from post-World War II.
Characteristic Ingredients: Spicy-estery Belgian yeast.
Impression of a complex grain bill, although many traditionalversions are quite simple, with caramelized sugar syrup or
unrefined sugars and yeast providing much of the complexity.

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Continental hops. Spices not typical; if present, should be
subtle.
Style Comparison: Perhaps similar to a Dunkles Bock butwith a Belgian yeast and sugar character. Similar in strengthand balance to a Belgian Blond Ale, but with a richer malt andester profile. Less strong and intense than a Belgian Dark
Strong Ale.
Vital Statistics:
OG: 1.062 – 1.075
IBUs: 15 – 25
FG: 1.008 – 1.018
SRM: 10 – 17
ABV: 6.0 – 7.6%
Commercial Examples: Chimay Red, Corsendonk Bruin, La
Trappe Dubbel, Rochefort 6, St. Bernardus Pater 6, Westmalle
DubbelTags: high-strength, amber-color, top-fermented, westerneurope, traditional-style, malty

26C. Belgian Tripel
Overall Impression: A strong, pale, somewhat spicy Belgian
ale with a pleasant rounded malt flavor, firm bitterness, anddry finish. Quite aromatic, with spicy, fruity, and light alcohol
notes combining with the supportive clean malt character toproduce a surprisingly drinkable beverage considering the highalcohol content.
Aroma: Complex but seamless bouquet of moderate tosignificant spiciness, moderate fruity esters, low alcohol, lowhops, and light malt. Generous spicy, peppery, sometimes
clove-like phenols. Esters often reminiscent of citrus fruit, likeoranges or lemons, but may sometimes have a slight ripebanana character. A low yet distinctive spicy, floral, sometimes
perfumy hop character is optional. Alcohols are soft, spicy, andlow in intensity. The malt character is light, with a soft, slightly
grainy-sweet, or slightly honey-like impression.
Appearance: Deep yellow to pale amber in color. Goodclarity. Effervescent. Long-lasting, creamy, rocky, white head
resulting in characteristic Belgian lace on the glass as it fades.
Flavor: Flavor profile similar to aroma (same descriptors
apply) for malt, esters, phenols, alcohol, and hops. Esters low
to moderate, phenols low to moderate, hops low to moderate,alcohol low, all well combined in a coherent presentation.
Medium to high bitterness, accentuated by a dry finish.
Moderate bitterness in the aftertaste with substantial spicyfruity yeast character. Should not be sweet.
Mouthfeel: Medium-light to medium body, although lighter
than the substantial gravity would suggest. Highly carbonated.
The alcohol content is deceptive, and has little to no obvious
warming sensation. Effervescent. Should not be heavy.
Comments: High in alcohol but does not taste strongly of
alcohol. The best examples are sneaky, not obvious. Highcarbonation and attenuation helps bring out the many flavors
and to increase the perception of a dry finish. Most traditionalversions have at least 30 IBUs and are very dry.
History: Popularized by the monastery at Westmalle, firstbrewed in 1934.
Characteristic Ingredients: Pilsner malt, often pale sugar
adjuncts. Continental hops. Spicy-fruity Belgian yeast strains.
Spice additions are generally not traditional, and if used,should be a background character only. Fairly soft water.
Style Comparison: May resemble a Belgian Golden Strong
Ale but slightly darker and a bit fuller-bodied, with moreemphasis on phenols and less on esters, and fewer late hops.
Should not seem like a blond Barleywine.

54

Vital Statistics:
OG: 1.075 – 1.085
IBUs: 20 – 40
FG: 1.008 – 1.014
SRM: 4.5 – 7
ABV: 7.5 – 9.5%
Commercial Examples: Chimay Tripel, La Rulles Tripel, La
Trappe Tripel, St. Bernardus Tripel, Val-Dieu Triple,
Westmalle Tripel
Tags: high-strength, pale-color, top-fermented, westerneurope, traditional-style, bitter

26D. Belgian Dark Strong Ale
Overall Impression: A dark, complex, very strong Belgian
ale with a delicious blend of malt richness, dark fruit flavors,and spicy notes. Complex, rich, smooth, and dangerous.
Aroma: A complex and fairly intense mix of rich maltinessand deep fruit, accentuated by spicy phenols and alcohol. The
malt character is moderately-high to high and has a deep,
bready-toasty base with dark caramel notes, but no impressionof dark or roasted malt. Esters are strong to moderately low,
and reminiscent of raisins, plums, dried cherries, figs, dates, or
prunes. Spicy phenols like black pepper or vanilla, not clove,
may be present as a low to moderate background character. A
soft, spicy, perfumy, or rose-like alcohol is low to moderate, butnever hot or solvent-like. Hops are usually not noticeable, but if
present can add a light spicy, floral, or herbal character.
Appearance: Deep amber to deep coppery-brown in color(dark in the style name implies more deeply colored thangolden, not black). Huge, dense, moussy, persistent cream- tolight tan-colored head. Usually clear.
Flavor: Rich and complex maltiness, but not heavy in thefinish. The flavor character is similar to the aroma (same malt,
ester, phenol, alcohol, and hop comments apply here as well).
Moderately malty-rich on the palate, which can have a sweet
impression if bitterness is low. Usually moderately dry to dry
finish, although may be up to moderately sweet. Medium-low
to moderate bitterness; alcohol provides some of the balance tothe malt. Generally malty-rich balance, but can be fairly evenwith bitterness. The complex and varied flavors should blend
smoothly and harmoniously, and often benefit from age. The
finish should not be heavy or syrupy.
Mouthfeel: High carbonation but not sharp. Smooth but
noticeable alcohol warmth. Body can range from medium-lightto medium-full and creamy. Most are medium-bodied.
Comments: Also known as a Belgian Quad, mainly outside ofBelgium (Quadruple is the name of a specific beer). Has a
wider range of interpretation than many other Belgian styles.
Traditional versions tend to be drier than many modern
commercial versions, which can be rather sweet and fullbodied. Many examples are simply known by their strength orcolor designation. Some might be labeled Grand Cru, but this is
more of a statement of quality than style.
History: Westvleteren started making their version just before
World War II, with Chimay and Rochefort adding their
examples just after. Other monastic breweries created products
towards the end of the 20th century, but some secular breweries
began producing similar beers starting around 1960.
Characteristic Ingredients: Spicy-estery Belgian yeast.
Impression of a complex grain bill, although many traditionalversions are quite simple, with caramelized sugar syrup or
unrefined sugars and yeast providing much of the complexity.
Continental hops. Spices not typical; if present, should be
subtle.

BJCP Beer Style Guidelines – 2021 Edition

Style Comparison: Like a larger Belgian Dubbel, with afuller body and increased malt richness. Not as bitter or hoppy
as a Belgian Tripel, but of similar strength.
Vital Statistics:
OG: 1.075 – 1.110
IBUs: 20 – 35
FG: 1.010 – 1.024
SRM: 12 – 22
ABV: 8.0 – 12.0%

Commercial Examples: Achel Extra Bruin, Boulevard The
Sixth Glass, Chimay Blue, Rochefort 10, St. Bernardus Abt 12,
Westvleteren 12
Tags: very-high-strength, amber-color, top-fermented,
western-europe, traditional-style, malty

27. HISTORICAL BEER
The Historical Beer category contains styles that either have all but died out in modern times, or that were much more popular inpast times and are now known only through recreations. This category can also be used for traditional or indigenous beers ofcultural importance within certain countries. Placing a beer in the historical category does not imply that it is not currently being
produced, just that it is a very minor style or perhaps is in the process of rediscovery by craft brewers.
Historical Beer can be a minor style, currently commercially produced or not, that is not present in the Style Guidelines as a Classic
Style. It could be that we haven’t heard of it, that we never see it in competition, or that we have insufficient data to prepare areasonable set of judging guidelines. If it is a style with a name that is or was actually used, then it likely goes into this category. This
style is not for experimental beers that were never produced, or for other Classic Styles with added Specialty-Type ingredients.
Any Historical Beer listed in this category or contained on the Provisional Style list is considered a Classic Style for purposes ofentering in Specialty-Type beer categories with added ingredients (fruit, spice, wood, smoke, etc.). This means a Historical Style beer
can be used as a base style for Specialty-Type beers without automatically making the beer Experimental.
The BJCP welcomes well-researched submissions of Historical Styles that may be appropriate for our Provisional Styles list on our
website, or for a future inclusion in these Guidelines.
Entry Instructions: The entrant must either specify a style with a BJCP-supplied description from the list below, or specify adifferent historical beer style that is not described elsewhere in these guidelines. In the case of a style that has changed substantiallyover the years (such as Porter or Stout), the entrant may specify an existing BJCP style as well as an era (e.g., 1820 English Porter).
When the entrant specifies any style not on the BJCP-supplied list in this category or on the Provisional Style list, the entrant must
provide a description of the style for the judges in sufficient detail to allow the beer to be judged. If a beer is entered with just a stylename and no description, it is very unlikely that judges will understand how to judge it. Currently defined examples: Kellerbier,Kentucky Common, Lichtenhainer, London Brown Ale, Piwo Grodziskie, Pre-Prohibition Lager, Pre-Prohibition Porter, Roggenbier,
Sahti.
Historical Beer: Kellerbier
The original Kellerbier is a Märzen-type lager from theFranconia region of Germany, but other traditional versions
are based on Munich Helles and Dunkel lagers. Variations
based on Pils are a more modern invention with a wider
international following and higher production.
Overall Impression: An unfiltered, unpasteurized, fullyattenuated German lager traditionally served from lagering
vessels. May be a little richer, more robust, and rustic than thebase styles. A fresh beer without fermentation defects
associated with young, green (unfinished) beer.
Aroma: Reflects base style. May have an added bready, yeasty
character from the yeast. Clean. Pale versions can have a morerobust hop character. Dark versions can have a richer malt
profile.
Appearance: Reflects base style. Can be somewhat hazy or
cloudy, but never murky. Likely a little darker in appearance
than the base style.
Flavor: Reflects base style. May have an added bready, yeasty
character from the yeast. Pale versions can have a more robust
hop character. Dark versions can have a richer malt profile, butshould never be roasty. May be slightly more bitter than thebase style, and be a little heavier in the finish. Fully fermented
with a clean fermentation profile; should not have eggy,buttery, apple-like, or similar flaws.
Mouthfeel: Reflects base style. May have a bit more body anda creamier texture than the base style. Carbonation typical of
the base style, but may be lower.
Comments: A traditional serving style more than a beer style,yet these beers do have sensory differences from the basebeers. Judge these somewhat like Specialty-Type Beers;consider the range of kellerbiers based on Helles to Märzen to
Dunkel to be a continuous spectrum, so allow the brewer topick the closest one without being too picky about strict
adherence to the base style.
The name literally means cellar beer, and is a natural, gentle
handling of fresh-tasting German lagerbier for seasonal, onpremise service. Like British Bitters, best enjoyed locally as thebottled examples may lack the characteristic freshness.
History: Originally referred to lager beer matured in the caves
or cellars under the brewery, and then served from them. First
applied to amber lager from Franconia, then later to local
Munich styles. More recently used internationally to create
specialty Pils variants. By tradition, a serving style for a
popular summer specialty in Bavaria, but now adapted broadly
as a marketing term for unfiltered lagers.
Characteristic Ingredients: Same as base styles.
Traditionally naturally carbonated. Dry-hopping is not a
traditional German brewing method, but some modern paleexamples use this technique – which is allowable in this style
as long as it is balanced. Traditionally lagered and unfiltered,these beers were never meant to be packaged for external sale.
Style Comparison: Richer or more robust than the basestyle, possibly with a bit more body and mouthfeel. Can beslightly cloudier than base beer.
Entry Instructions: The entrant must specify the base style:German Pils, Munich Helles, Märzen, or Munich Dunkel.
Vital Statistics: Same as base style.
Commercial Examples: Märzen – Faust KräusenNaturtrüb, Mahrs Bräu aU Ungespundet Kellerbier; Dunkel –Engel Kellerbier Dunkel, Paulaner Ur-Dunkel Naturtrüb;
Helles – ABK Kellerbier Naturtrüb, Löwenbräu 1747 Original;
Pils – Giesinger Feines Pilschen, Ketterer Zwickel-Pils

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Tags: standard-strength, bottom-fermented, central-europe,
traditional-style, balanced
Historical Beer: Kentucky Common
Overall Impression: A clean, dry, refreshing, slightly malty
dark beer with high carbonation. Mild-tasting, with light toastand caramel flavors, served very fresh as a sessionable saloonbeer.
Aroma: Low to medium grainy, corn-like, or sweet maltinesswith a low toast, biscuity-grainy, bready, or caramel malt
accent. Medium to moderately-low hop aroma, usually floral or
spicy in character. Clean fermentation profile, with possible
faint berry ester. Low levels of DMS optional. No sourness.
Malt-forward in the balance.
Appearance: Amber-orange to brown in color. Typically
clear, but may have some light haze. Foam stand may not belong lasting, and is usually white to beige in color.
Flavor: Moderate grainy-sweet maltiness with low to
medium-low caramel, toffee, bready, or biscuity notes.
Generally light palate flavors typical of adjunct beers; a low
grainy, corn-like sweetness is common. Medium to low floral or
spicy hop flavor. Medium to low bitterness, no coarse or harsh
aftertaste. May exhibit light fruitiness. Balance in the finish is
towards the malt, possibly with a lightly flinty or minerallysulfate flavor. The finish is fairly dry. No sourness.
Mouthfeel: Medium to medium-light body with a relatively
soft mouthfeel. Highly carbonated. Can have a creamy texture.
Comments: Modern accounts of the style often mention lacticsourness or sour mashing, but brewing records from around1900 at larger breweries have no indication of long acid rests,
sour mashing, or extensive aging. These stories are likely
modern homebrewer inventions, theorizing that since local
Bourbon distillers used a sour mash, beer brewers must alsodone so. No records indicate sour mashing or even a sour
profile in the beer; rather the opposite, that it was brewed as aninexpensive, present-use ale. Enter soured versions in 28B
Mixed-Fermentation Sour Beer.
History: An American original, Kentucky Common wasalmost exclusively produced and sold around Louisville,
Kentucky from some time after the Civil War until Prohibition.
It was inexpensive and quickly produced, racked into barrels
while actively fermenting, and tightly bunged to allow
carbonation in the saloon cellar. Before the style died, it
accounted for about 75% of sales around Louisville.
Some have speculated it was a dark variant of Cream Ale,created by immigrant Germanic brewers who added darker
grains to help acidity the local carbonate water.
Characteristic Ingredients: Six-row barley malt. Corn grits.
Caramel and black malt. Rustic American bittering hops.
Imported Continental finishing hops. High carbonate water.
Ale yeast.
Style Comparison: Like a darker-colored Cream Aleemphasizing corn, but with some light character malt flavor.
Malt flavors and balance are probably closest to modern
adjunct-driven International Amber or Dark Lagers, Irish Red
Ales, or Belgian Pale Ales.
Vital Statistics:
OG: 1.044 – 1.055
IBUs: 15 – 30
FG: 1.010 – 1.018
SRM: 11 – 20
ABV: 4.0 – 5.5%
Commercial Examples: Apocalypse Brew Works 1912
Tags: standard-strength, amber-color, top-fermented, northamerica, historical-style, balanced

56

Historical Beer: Lichtenhainer
Overall Impression: A sour, smoked, lower-gravity
historical central European wheat beer. Complex yet refreshing
character due to high attenuation and carbonation, along withlow bitterness and moderate sourness.
Aroma: Moderately strong fresh smoky aroma. Light hints ofsourness. Medium-low fruity esters, possibly apples or lemons.
Moderate bready, grainy malt. The smoke character is stronger
than the bready notes, and the smoke has a ‘dry’ character, likethe remnants of an old fire, not a ‘greasy’ smoke. No hops.
Appearance: Tall off-white head, rocky and persistent.
Yellow to gold color. Fair clarity, may be somewhat hazy.
Flavor: Moderately strong fruity flavor, possibly lemons orapples. Moderate intensity, clean lactic tartness without any
funkiness. Similar dry wood smoke character as aroma,
medium strength. Dry finish, with acidity and smoke in theaftertaste. Low bitterness; acidity is providing the balance, nothops. Fresh, clean palate, and slightly puckery aftertaste. The
wheat character is on the low side; the smoke and acidity are
more prominent in the balance. The tart, lemony, or green
apple flavor is strongest in the finish, with smoke a close
second. No hops.
Mouthfeel: Tingly acidity. High carbonation. Medium tomedium-light body.
Comments: Served young. Smoke and sour is an unusual
combination that can be an acquired taste.
History: Originating in Lichtenhain, in Thüringen (central
Germany). Height of popularity was towards the end of the
1800s, and was widely available throughout Thüringen. Like a
pre-1840 Berliner Weisse.
Characteristic Ingredients: Smoked barley malt, wheat
malt, Lacto, top-fermenting yeast. Grists vary, but the wheat
would typically be 30-50%. Can be made with all barley malt.
Style Comparison: In the same general historical loweralcohol central European wheat beer family as Gose,
Grodziskie, and Berliner Weisse; has elements of all of thembut with its own unique balance – sour and smoke is not foundin any of the other styles. Not as acidic as Berliner Weisse,probably more like a smoked Gose without coriander and salt,
or a Grodziskie with Gose-like acidity.
Vital Statistics:
OG: 1.032 – 1.040
IBUs: 5 – 12
FG: 1.004 – 1.008
SRM: 3 – 6
ABV: 3.5 – 4.7%
Commercial Examples: Live Oak Lichtenhainer, Wöllnitzer
WeissbierTags: standard-strength, pale-color, top-fermented, centraleurope, historical-style, wheat-beer-family, sour, smoke
Historical Beer: London Brown Ale
Overall Impression: A luscious, sweet, malty, low-alcohol
dark brown ale, with caramel and toffee malt complexity and asweet-tasting finish.
Aroma: Moderate malty-sweet aroma, often with a rich,caramel, or toffee-like character. Low to medium fruity esters,
often dark fruit like plums. Very low earthy or floral hop aroma
optional.
Appearance: Medium to very dark brown color, but can bealmost black. Nearly opaque, although should be relatively
clear if visible. Low to moderate off-white to tan head.
Flavor: Deep, caramel or toffee sweet malty flavor on thepalate, lasting into the finish, often with hints of biscuit andcoffee. Some dark fruit esters can be present; relatively clean

BJCP Beer Style Guidelines – 2021 Editionfermentation profile for an English ale. Low bitterness. Low
earthy or floral hop flavor optional, but rare. Moderately-low
roasty or bitter black malt flavor optional. Moderately sweet
finish with a smooth, malty aftertaste. May have a sugary-sweet
flavor.
Mouthfeel: Medium body, but the residual sweetness may
give a heavier impression. Medium-low to medium
carbonation. Quite creamy and smooth in texture, particularly
for its gravity.
Comments: Increasingly rare; Mann’s has over 90% market
share in Britain, but in a vanishingly small segment. Always
bottled. Frequently used as a sweet mixer with cask mild andbitter in pubs. Commercial versions can be pasteurized andback-sweetened, which gives more of a sugary-sweet flavor.
History: Developed by Mann’s as a bottled product in 1902.
Claimed at the time to be “the sweetest beer in London.” PreWWI versions were around 5% ABV, but same general balance.
Declined in popularity in second half of 20th century, and now
nearly extinct.
Characteristic Ingredients: English pale ale malt as a basewith a large proportion of darker caramel malts and often someblack and wheat malts (this is Mann’s traditional grist – others
can rely on dark sugars for color and flavor). Moderate to highcarbonate water. English hops. Post-fermentation sweetening
with lactose or artificial sweeteners, or sucrose, if pasteurized.
Style Comparison: May seem somewhat like a less roasty
version of a Sweet Stout (and lower-gravity, at least for US
sweet stout examples) or a sweet version of a Dark Mild.
Vital Statistics:
OG: 1.033 – 1.038
IBUs: 15 – 20
FG: 1.012 – 1.015
SRM: 22 – 35
ABV: 2.8 – 3.6%
Commercial Examples: Harveys Bloomsbury Brown Ale,
Mann's Brown Ale
Tags: session-strength, dark-color, top-fermented, britishisles, historical-style, brown-ale-family, malty, sweet

Mouthfeel: Light in body, with a crisp and dry finish.
Carbonation is quite high and can add a slight carbonic bite or
prickly sensation. No alcohol warmth.
Comments: Pronounced in English as “pivo grow-JEES-keeuh” (meaning: Grodzisk beer). Known as Grätzer (pronounced“GRATE-sir”) in German-speaking countries, and in some beer
literature. Traditionally made using a multi-step mash, a long
boil (~2 hours), and multiple strains of ale yeast. The beer isnever filtered but Isinglass is used to clarify before bottle
conditioning. Traditionally served in tall conical glassware toaccommodate the vigorous foam stand.
History: Developed as a unique style centuries ago in the
Polish city of Grodzisk (known as Grätz when ruled by Prussia
and Germany). Its fame and popularity rapidly extended toother parts of the world in the late 19th and early 20th century.
Regular commercial production declined after WWII andceased in the 1990s. This style description describes the
traditional version during its period of greatest popularity.
Characteristic Ingredients: Oak-smoked wheat malt,
which has a less intense smoke character than German
Rauchmalz, and a drier, crisper, leaner quality – a smoky
bacon or ham flavor is inappropriate. Traditional Polish, Czech
or German hops. Moderate hardness sulfate water. Clean,attenuative ale yeast; Weizen yeast inappropriate.
Style Comparison: Similar in strength to a Berliner Weisse,
but never sour and much more bitter. Has a smoked characterbut less intense than in a Rauchbier. Lower gravity than a
Lichtenhainer, but more bitter and not sour. More bitter than a
Gose, but no salt and spices.
Vital Statistics:
OG: 1.028 – 1.032
IBUs: 20 – 35
FG: 1.006 – 1.012
SRM: 3 – 6
ABV: 2.5 – 3.3%
Commercial Examples: Live Oak Grodziskie
Tags: session-strength, pale-color, top-fermented, centraleurope, historical-style, wheat-beer-family, bitter, smoke

Historical Beer: Piwo Grodziskie
Overall Impression: A low-gravity, bitter, oak-smokedhistorical central European wheat beer with a clean
fermentation profile and no sourness. Highly carbonated, dry,crisp, and refreshing.
Aroma: Low to moderate oak wood smoke is the mostprominent aroma component, but can be subtle and hard to
detect. A low spicy, herbal, or floral hop aroma is typicallypresent, and should be lower than or equal to the smoke inintensity. Hints of grainy wheat are also detected in the best
examples. The aroma is otherwise clean, although light pome
fruit esters (especially ripe red apple or pear) are welcome. No
acidity. Light sulfur optional.
Appearance: Pale yellow to gold in color with excellent
clarity. A tall, billowy, white, tightly-knit head with excellent
retention is distinctive. Murkiness is a fault.
Flavor: Moderately-low to medium oak smoke flavor up front
which carries into the finish; the smoke can be stronger inflavor than in aroma. The smoke character is gentle, should not
be acrid, and can lend an impression of sweetness. A moderate
to strong bitterness is readily evident which lingers through thefinish. The overall balance is toward bitterness. Low but
perceptible spicy, herbal, or floral hop flavor. Low grainy wheatcharacter in the background. Light pome fruit esters (red apple
or pear) may be present. Dry, crisp finish. No sourness.

Historical Beer: Pre-Prohibition Lager
Overall Impression: A bitter and hoppy pale American
adjunct lager, often with a robust, corny flavor profile, althoughmore crisp and neutral-tasting versions exist.
Aroma: Low to medium grainy maltiness. Low to moderatecorn-like sweetness optional. Medium to moderately-highrustic, floral, herbal, or spicy hop aroma, not modern fruity or
citrusy varieties. Clean fermentation profile. May show someyeast character, similar to modern American Lager. Low DMS
acceptable.
Appearance: Yellow to deep gold color. Substantial, long
lasting white head. Bright clarity.
Flavor: Medium to medium-high maltiness with a grainy
flavor. Optional corn-like roundness and impression ofsweetness. Substantial hop bitterness stands up to the malt andlingers through the dry, soft to crisp finish. Medium to highrustic, floral, herbal, or spicy hop flavor. Medium to highbitterness that is clean not coarse. No harsh aftertaste.
Generally neutral fermentation profile, but some yeast
character similar to American Lager is allowable.
Mouthfeel: Medium to medium-full body with a moderatelyrich and creamy mouthfeel. Smooth and well-lagered. Medium
to high carbonation levels.
Comments: Sometimes called Classic American Pilsner. Ricebased versions have a crisper, more neutral character, and lackcorn-like flavors.

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History: An adaptation of continental lagers by immigrantGerman brewers in the mid-1800s in the US. Became mostpopular by the 1870s, but weakened in strength, bitterness, andpopularity after Prohibition, and was largely replaced byStandard American Lager. Resurrected by homebrewers in the
mid-1990s, but few commercial examples exist.
Characteristic Ingredients: Six-row barley. Corn or riceadjuncts, up to 30%. Traditional American or Continental
hops. Modern American hops are inappropriate. Lager yeast.
Style Comparison: Similar balance and bitterness as modern
Czech Premium Pale Lagers, but exhibiting native American
grains and hops from the era before US Prohibition. Morerobust, bitter, and flavorful than modern pale American
Lagers, often with higher alcohol.
Vital Statistics:
OG: 1.044 – 1.060
IBUs: 25 – 40
FG: 1.010 – 1.015
SRM: 3 – 6
ABV: 4.5 – 6.0%
Commercial Examples: Capital Supper Club, Coors Batch
19, Little Harpeth Chicken Scratch, Schell Deer Brand, Urban
Chestnut Forest Park Pilsner
Tags: standard-strength, pale-color, bottom-fermented,
lagered, north-america, historical-style, pilsner-family, bitter,
hoppy
Historical Beer: Pre-Prohibition Porter
Overall Impression: A historical American adaptation ofEnglish Porter by German immigrants using American
ingredients, including adjuncts.
Aroma: Grainy malt aroma with low levels of chocolate,
caramel, biscuit, burnt sugar, licorice, or slightly burnt malt.
Low hop aroma. Low to moderate low levels of corn or DMS
acceptable. No to very low esters. Diacetyl low to none. Clean
lager fermentation profile acceptable.
Appearance: Medium to dark brown, though some examples
can be nearly black in color, with ruby or mahogany highlights.
Relatively clear. Light to medium tan head, persistent.
Flavor: Moderate grainy-bready malt flavor, with low levels of
chocolate, burnt malt, burnt sugar, caramel, biscuit, licorice,
molasses, or toast. Corn or DMS flavor acceptable at low tomoderate levels. Medium-low to moderate bitterness. Low
floral, spicy, or earthy hop flavor optional. Balance is typicallyeven between malt and hops, with a moderately dry finish.
Clean fermentation profile, but faint esters are allowable.
Mouthfeel: Medium-light to medium body. Moderate
carbonation. Low to moderate creaminess. May have a slightdark malt astringency.
Comments: Also sometimes known as Pennsylvania Porter or
East Coast Porter. This style does not describe colonial-era
products.
History: Commercially brewed in Philadelphia during therevolutionary period as an adaptation of English beer. Evolved
later as German immigrants applied lager brewing methods
during the second half of the 1800s. Prohibition ended mostporter brewing in the US, except in a few regional Northeast
and Mid-Atlantic states where it was most popular.
Characteristic Ingredients: Two row or six row malt. Low
percentages of dark malts including black, chocolate, andbrown malt (roasted barley is not typically used). Adjuncts are
acceptable, including corn, brewers licorice, molasses, andporterine. More historical versions will have up to twenty
percent adjuncts. Lager or ale yeast. Historical or traditional
American bittering hops, American or German finishing hops.

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Style Comparison: Smoother and less hoppy-bitter than a(modern) American Porter. Less caramelly and smoother thanan English Porter with more of an adjunct or lager character.
More bitterness and roast than an International Dark Lager.
Vital Statistics:
OG: 1.046 – 1.060
IBUs: 20 – 30
FG: 1.010 – 1.016
SRM: 20 – 30
ABV: 4.5 – 6.0%
Commercial Examples: Stegmaier Porter, Yuengling Porter
Tags: standard-strength, dark-color, any-fermentation, northamerica, historical-style, porter-family, malty
Historical Beer: Roggenbier
Overall Impression: A Dunkles Weissbier made with ryerather than wheat, but with a greater body and light finishinghops. The rye gives a bready and peppery flavor, a creamy
body, and a dry, grainy finish that blends with the distinctive
banana-and-clove weizen yeast character.
Aroma: Light to moderate spicy rye aroma (like black pepper)
intermingled with light to moderate weizen yeast aromatics(spicy clove and fruity esters, either banana or citrus). Light
spicy, floral, or herbal hops are acceptable.
Appearance: Light coppery-orange to very dark reddish or
coppery-brown color. Large creamy off-white to tan head, quite
dense and persistent, often thick and rocky. Cloudy, hazyappearance.
Flavor: Grainy, moderately-low to moderately-strong spicypeppery rye flavor, often having a hearty flavor reminiscent ofrye or pumpernickel bread. Medium to medium-low bitterness
allows an initial malt sweetness (sometimes with a bit ofcaramel) to be tasted before yeast and peppery rye charactertakes over. Low to moderate banana-and-clove weizen yeast
character, although the balance can vary. Medium-dry, grainy
finish with a lightly bitter (from rye) aftertaste. Low tomoderate spicy, herbal, or floral hop flavor acceptable, and canpersist into aftertaste.
Mouthfeel: Medium to medium-full body. High carbonation.
Moderately creamy.
Comments: Rye is a huskless grain and is difficult to mash,
often resulting in a gummy mash texture that is prone tosticking. Rye has been characterized as having the mostassertive flavor of all cereal grains. It is inappropriate to add
caraway seeds, as some American brewers do; the spicy rye
character is traditionally from the rye grain only.
History: A specialty German rye beer originally brewed in
Regensburg, Bavaria in 1988 by Schierlinger. After eventual
purchase by Paulaner, the beer is now positioned as a regional
brand and thus hard to find as an export.
Characteristic Ingredients: Malted rye, up to 60% of thegrist. Pale and wheat malts. Crystal-type malts and debittereddark malts can be used. Weizen yeast. German or Czech hops.
Patented decoction type mash.
Style Comparison: A more distinctive variant of a Dunkles
Weissbier using malted rye instead of malted wheat. American
Rye Beers will not have the weizen yeast character, and likely
more hops.
Vital Statistics:
OG: 1.046 – 1.056
IBUs: 10 – 20
FG: 1.010 – 1.014
SRM: 14 – 19
ABV: 4.5 – 6.0%
Commercial Examples: Thurn und Taxis Roggen
Tags: standard-strength, amber-color, top-fermented, centraleurope, historical-style, wheat-beer-family

BJCP Beer Style Guidelines – 2021 Edition

Historical Beer: Sahti
Overall Impression: A sweet, heavy, strong traditional
Finnish farmhouse beer usually with rye and juniper, and abanana-clove yeast character.
Aroma: Sweet, worty malt impression. Grainy malt, caramel,and rye in background. Light alcohol aroma. High banana
esters with moderate to moderately-high clove-like phenols.
May have a low to moderate woody juniper character. Not sour.
No hops.
Appearance: Yellow to dark brown color; most are medium
to dark amber. Generally quite cloudy and turbid. Little head,
due to low carbonation.
Flavor: Fairly sweet and often worty raw malt flavor, grainy
with some caramel and toffee. Low bitterness. No hop flavor.
Light woody or piney character acceptable. Moderate to strong
banana and fruitiness, moderate clove and spiciness. Fairly
sweet finish. Fresh, not sour.
Mouthfeel: Thick, viscous, and heavy with protein (no boilmeans no hot break). Nearly still to medium-low carbonation,
similar to English cask ale. Warming from the alcohol level andyoung age, but this is often masked by sweetness.
Comments: The use of rye doesn’t mean that it should taste
like caraway (a common flavor in rye bread). The juniper acts a

bit like hops in the balance and flavor, providing a flavor andbitterness counterpoint to the sweet malt. Piney, woody juniper
character more common than gin-like berries.
History: An indigenous traditional style from Finland; afarmhouse tradition for at least 500 years, often brewed forfestive occasions like summer weddings, and consumed withina week or two of brewing.
Characteristic Ingredients: Malted barley. Rye is common.
Low hops, if any. Juniper boughs (with or without berries)
used for lautering (traditionally in a hollowed-out log). Uses
Finnish baker’s yeast in a fast, warm fermentation (German
Weizen yeast is a reasonable substitute). Long step mash
regime. Wort is not boiled.
Style Comparison: Passing resemblance to Weizenbocks,
but sweet and thick with a rye and juniper character.
Vital Statistics:
OG: 1.076 – 1.120
IBUs: 0 – 15
FG: 1.016 – 1.038
SRM: 4 – 22
ABV: 7.0 – 11.0%
Commercial examples: Now made year-round by several
breweries in Finland.
Tags: high-strength, amber-color, top-fermented, centraleurope, historical-style, spice

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INTRODUCTION TO SPECIALTY-TYPE BEER
Specialty-Type Beer is a broad term referring to style Categories 28 through 34, and is in contrast to the Classic
Style beers of Categories 1 through 27. The Classic Styles are complete, standalone descriptions, but Specialty-Typestyles involve a transformation of a Base Style using either a process or by adding one or more Specialty-Type
Ingredients (yeast/bacteria, smoke, wood, fruit, spice, grain, or sugar). Specialty-Type Beer style descriptions usuallydescribe how the Specialty-Type Ingredients or processes modify the Base Style.
When a Base Style for Specialty-Type Beers is required, either a Classic Style or a broad style family (e.g., IPA, Blond
Ale, Stout) may be used. In general, Specialty-Type beers may not be used as a Base Style for other Specialty-Type beers
unless the Entry Instructions for the style specifically allow it. A few Specialty-Type Beer styles do not require a BaseStyle to be declared – read the Entry Instructions section of each style description carefully.
Consult the Provisional Styles page on the BJCP website for additions to the master list of styles. These Provisional
Styles can be cited as a Base Style when entering a Specialty-Type Beer. The Style Entry Suggestions page on the BJCP
website clarifies where to enter some currently undefined styles.
In general, when submitting a Specialty-Type Beer with a food-type ingredient, use the culinary rather than the
botanical definition of ingredients. See the preamble in each style category for a detailed list of common ingredients.
This introduction section is assumed to be incorporated into every Specialty-Type Beer style description. It describes ingeneral how to enter and judge a Specialty-Type Beer. Specific Entry Instructions for each style are contained within
individual style descriptions.

Entering Specialty-Type Beers
Many brewers have questions about where to enter their
specialty beers, and how best to describe them. Follow
these suggestions for better results:
Entry Instructions

Entering a Specialty-Type Beer in a competition requires
more information than simply selecting the style.
Examine the Entry Instruction section within theselected style description for the specific required
information. Judges will expect this information, andthey will not be able to judge your beer properly withoutit; your score will suffer if it is omitted.
When deciding what optional information to supply,
imagine yourself in the position of the judge. Give them
pertinent information that will help them understandyour beer and your intent. Avoid useless, irrelevant
information that does not help the judge understandyour beer. Do not use puffery or marketing-type
descriptions. Refrain from using any information that
could allow judges to determine your identity. Some
competition software artificially limits the length ofcomments, so choose your words carefully.
Base Style

Most Specialty-Type Beers require either a Base Style tobe identified, or at least a description of the beer – checkthe style’s Entry Instructions for requirements. If a BaseStyle is required, use one of the named styles from
Categories 1 through 27, including beers from styles or
categories with enumerated alternatives (like Historical
Beer or Specialty IPA). Provisional Styles from the BJCP
website and Local Styles from the Appendix may also be
used as a Base Style.

60

If the Entry Instructions say that a generic style family
can be used, that means to state a broad style in thegeneral sense – like IPA, Porter, or Stout. You are notrequired to pinpoint the specific type of Porter, forinstance, but you should give a general description of thebeer. Some beers that are designed to showcase a
specialty ingredient have a fairly neutral base.
Do not use Specialty-Type Beers as a Base Style in otherSpecialty-Type Beer styles unless the Entry Instructions
for that style specifically allow it. Many Specialty-Typestyle categories have a ‘Specialty’ style that allows forcertain other Specialty-Type Ingredients. Otherwise, the34B Mixed-Style Beer style can be used.
Specialty Ingredients

The more specific or lavish you describe your specialty
ingredient, the more judges will look for that character.
Taste your beer, then highlight those ingredients that are
identifiable. If only one Specialty-Type ingredient wasused, it should contribute a recognizable character to thebeer. If you mention multiple ingredients, they do not allneed to be individually identifiable but they should
contribute to the overall sensory experience.
If you mention an unusual ingredient, you may want todescribe its character, or at least be sure that a web
search on that name will produce a useful reference forthe judge. Providing a search term is a good alternative.
A generic or simple name of an ingredient is often best,
unless your specific ingredient has an uncommon
profile. If you use a combination of ingredients, such as
spices, you can often refer to the blend by its common
name (e.g., pumpkin pie spice, curry powder) rather
than the individual spices.
If you use an ingredient that is a potential allergen,always declare it as such even if it cannot be perceived.

BJCP Beer Style Guidelines – 2021 Edition

Example: “allergen: peanuts” – judges should not
penalize a beer when a declared allergen cannot be
detected.

The old proverb about not missing the forest for thetrees is quite applicable. Do not judge these styles as
rigidly as Classic Styles, as you might miss the successful
synergy of ingredients.

Best Fit

Placing a beer with a single Specialty-Type Ingredientand a Classic Base Style is obvious. Selecting the beststyle for a beer with a combination of Specialty-Type
Ingredients takes some thought. When selecting a stylein which to enter your Specialty-Type Beer, look for thebest fit from the possible alternatives where the
combination of ingredients is allowed. Select a style
representing the dominant ingredient, or if theingredients are equally balanced, select the firstSpecialty-Type style where it qualifies.

Base Style

Judges should not be overly pedantic about seeking thefull character of a specified Base Style beer. After all, thebase beer does not usually contain the special ingredient,so the sensory character will not be the same as in theoriginal beer. There can be interactions of flavor that
produce additional sensory effects.

Entering a beer in a Specialty-Type style is a signal tojudges that your beer has certain identifiable elements. If
you used an ingredient, but it cannot be perceived, thendo not enter it in a style that requires the ingredient. If
judges cannot detect it, they will believe it is absent anddeduct points accordingly.

Judges should also understand that the fermentation
process can transform some ingredients (particularly
those with fermentable sugars), and that the special
ingredient character in the beer may not be perceived thesame as the specialty ingredient itself. Therefore, judges
should look for the overall agreeability and balance ofthe resulting combination, as long as the beer suggests
both the Base Style and the Specialty-Type Ingredient orprocess.

Judging Specialty-Type Beers

Multiple Ingredients

Judges should read and understand the directions given
to entrants in the Entering Specialty-Type Beers
section.
Overall balance and drinkability are the critical successfactors for a Specialty-Type Beer. The entry should be acoherent fusion of the beer with the special ingredients,
with neither overpowering the other.
Special ingredients should complement and enhance theunderlying beer, and the resulting product should bepleasant to drink. The beer should contain recognizable
components meeting entry requirements for the style,bearing in mind that some beers may fit in multiple
styles.
Judges should be aware that a creative element exists in
brewing these styles, and that strange-sounding
combinations should not be prejudiced. Keep an open
mind because some unusual flavor pairings can be
surprisingly delicious. Unusual does not necessarilymean better, however. Taste should always be the final
deciding factor, not perceived creativity, difficulty inbrewing, or rarity of ingredients.
Overall Assessment

Experienced judges will often first taste Specialty-Type
Beers for overall drinking pleasure prior to assessing
details. This quick assessment is designed to detect
whether the combination works or doesn’t. If the beer
has flavor clashes, it won’t be enjoyable regardless of its
technical merit.

Judges do not need to taste every individual SpecialtyType Ingredient (such as spices) when multiple are
declared. Often it is the resulting combination that
contributes to a greater character, so allow for these
ingredients to be used in varying intensities to produce amore pleasant tasting experience.
Not every beer will fit a style perfectly. Some beers withmultiple ingredients could be entered as several styles.
Be lenient when evaluating these beers. Reward thosebeers that are well-made and are pleasant to drink rather
than lecturing the entrant about where they should haveentered it.
If an entrant declares a potential allergen in the beer, do
not deduct points if you cannot perceive it.
Balance Effects of Specialty-Type Ingredients

The Specialty-Type Ingredient character should bepleasant and supportive, not artificial or inappropriately
overpowering, taking into account that some ingredients
have an inherently prominent character. Aroma hops,
fermentation byproducts, and malt components of theunderlying beer may not be as noticeable when
additional ingredients are present, and they may also be
intentionally subdued to allow the ingredient characterto be perceived more clearly in the final presentation.
Hop aroma may be absent or balanced with the added
ingredients, depending on the style. The added
ingredients should add an extra complexity to the beer,
but not be so prominent as to unbalance the resulting
presentation.

BJCP Beer Style Guidelines – 2021 Edition

6128. AMERICAN WILD ALE
The name American Wild Ale is commonly used by craft brewers and homebrewers. However, the word Wild does not imply thatthese beers are necessarily spontaneously-fermented; rather, it indicates that they are influenced by microbes other than traditional
brewer’s yeasts, or perhaps that they are mixed-fermentation beers. The use of the word American does not mean that the beer has tobe based on a Classic Style American beer style, or that the methods are solely practiced in the United States. Base styles in thiscategory do not have to be Classic Styles at all (although they can be); something like, “blond ale, 7%” would be fine, since theunderlying style is often lost under the fermentation character.
This category is intended for a wide range of beers that do not fit traditional European sour, wild, or spontaneously-fermented styles.
All of the styles in this category are Specialty-Type Beers where many creative interpretations are possible, and the styles are defined
only by the use of specific fermentation profiles and ingredients. As specialty styles, the mandatory description provided by
the entrant is of the utmost importance to the judge.
The styles in this category are differentiated by the types of yeast and bacteria used – see the preamble to each style for more
information. We use the conversational shorthand terms used in the brewing industry: Brett for Brettanomyces, Sacch for
Saccharomyces, Lacto for Lactobacillus, and Pedio for Pediococcus. See the Glossary for additional information. The Wild Specialty
Beer style is for beers for other styles within this category when Specialty-Type Ingredients are added. Background levels of oak may
be used in all styles within this category, but beers aged in other woods with unique flavors or barrels that contained other alcohol
products must be entered in the Wild Specialty Beer style.

28A. Brett Beer
Intended for beer with or without oak aging that has been
fermented with Sacch and Brett, or with Brett only.
Overall Impression: Most often drier and fruitier than thebase style suggests. Fruity or funky notes range from low tohigh, depending on the age of the beer and strains of Brettused. May possess a light non-lactic acidity.
Aroma: Variable by base style. Young Brett beers will possess
more fruity notes (e.g., tropical fruit, stone fruit, or citrus), but
this is variable by the strains of Brett used. Older Brett beers
may start to develop a little funk (e.g., barnyard, wet hay, or
slightly earthy or smoky notes), but this character should not
dominate.
Appearance: Variable by base style. Clarity can be variable,
and depends on the base style and ingredients used. Some haze
is not necessarily a fault.
Flavor: Variable by base style. Brett character may range fromminimal to aggressive. Can be quite fruity (e.g., tropical fruit,
berry, stone fruit, citrus), or have some smoky, earthy, orbarnyard character. Should not be unpleasantly funky, such asBand-Aid, fetid, nail polish remover, cheese, etc. Always
fruitier when young, gaining more funk with age. May not belactic. Malt flavors are often less pronounced than in the basestyle, leaving a beer most often dry and crisp due to highattenuation by the Brett.
Mouthfeel: Variable by base style. Generally has a light body,lighter than what might be expected from the base style but anoverly thin body is a fault. Generally moderate to highcarbonation. Head retention is variable, but often less than thebase style.
Comments: The base style describes most of the character ofthese beers, but the addition of Brett ensures a drier, thinner,and often fruitier and funkier product. Younger versions arebrighter and fruitier, while older ones possess more depth offunk and may lose more of the base style character. The Brettcharacter should always meld with the style; these beers should
never be a ‘Brett bomb’. While Brett can produce low levels oforganic acids, it is not a primary beer souring method.
History: Modern American craft beer interpretations of
Belgian wild ales, or experimentations inspired by Belgian wild
ales or historical English beers with Brett. So-called 100% Brettbeers gained popularity after the year 2000, but this was when
S. Trois was thought to be a Brett strain (which it isn’t). Brett

62

used in conjunction with a Sacch fermentation is standardpractice now.
Characteristic Ingredients: Virtually any style of beer
(except those already using a Sacch/Brett co-fermentation),then finished with one or more strains of Brett. Alternatively, a
mixed fermentation with Sacch and one or more strains of
Brett. No Lacto.
Style Comparison: Compared to the same beer style without
Brett, a Brett Beer will be drier, more highly attenuated,fruitier, lighter in body, and slightly funkier as it ages. Lesssourness and depth than Belgian ‘wild’ ales.
Entry Instructions: The entrant must specify either a BaseStyle, or provide a description of the ingredients, specs, ordesired character. The entrant may specify the strains of Brettused.
Vital Statistics: Variable by base style.
Commercial Examples: Boulevard Saison Brett, Hill
Farmstead Arthur, Logsdon Seizoen Bretta, Lost Abbey BrettDevo, Russian River Sanctification, The Bruery Saison Rue
Tags: wild-fermentation, north-america, craft-style, specialtybeer

28B. Mixed-Fermentation Sour Beer
Intended for beer fermented with any combination of Sacch,
Lacto, Pedio, and Brett (or additional yeast or bacteria), withor without oak aging (except if the beer fits instead in 28A or
28D).
Overall Impression: A sour and funky version of a base styleof beer.
Aroma: Variable by base style. The contribution of non-Sacch
microbes should be noticeable to strong, and often contribute asour and funky, wild note. The best examples will display arange of aromatics, rather than a single dominant character.
The aroma should be inviting, not harsh or unpleasant.
Appearance: Variable by base style. Clarity can be variable;some haze is not a fault. Head retention can be poor.
Flavor: Variable by base style. Look for an agreeable balance
between the base beer and the fermentation character. A rangeof results is possible from fairly high acidity and funk to a
subtle, pleasant, harmonious beer. The best examples arepleasurable to drink with the esters and phenols
complementing the malt or hops. The wild character can beprominent, but does not need to be dominating in a style with

BJCP Beer Style Guidelines – 2021 Edition

an otherwise strong malt or hop profile. Acidity should be firm
yet enjoyable, and ranging from clean to complex, but should
not be biting or vinegary; prominent, objectionable, or
offensive acetic acid is a fault. Bitterness tends to be low,
especially as sourness increases.
Mouthfeel: Variable by base style. Generally has a light body,almost always lighter than what might be expected from thebase style. Generally moderate to high carbonation, althoughoften lower in higher alcohol examples.
Comments: The base beer style becomes less relevant in thisstyle because the various yeast and bacteria tend to dominate
the profile. Bitterness is often reserved since bitter and sour
flavors clash on the palate. Inappropriate characteristics
include diacetyl, solvent, ropy or viscous texture, and heavy
oxidation.
History: Modern American craft beer interpretations of
Belgian sour ales, or experimentations inspired by Belgian sourales.
Characteristic Ingredients: Virtually any style of beer.
Usually fermented by some combination of Lacto, Pedio, Sacch,
and Brett. Can also be a blend of styles. Wood or barrel aging isvery common, but not required; if present, should not be a
primary or dominant flavor.
Style Comparison: A sour and funky version of a base style,but do not necessarily have to be as sour or as funky as sometraditional European sour examples.
Entry Instructions: The entrant must specify a descriptionof the beer, identifying yeast or bacteria used and either aBase Style, or the ingredients, specs, or target character of thebeer.
Vital Statistics: Variable by base style.
Commercial Examples: Boulevard Love Child, Jester KingLe Petit Prince, Jolly Pumpkin Oro de Calabaza, Lost Abbey
Ghosts in the Forest, New Belgium Le Terroir, Russian River
Temptation
Tags: wild-fermentation, north-america, craft-style, specialtybeer, sour

28C. Wild Specialty Beer
Intended for variations of a Base Style beer from style 28A,
28B, or 28D. These variations may include the addition of one
or more Specialty-Type Ingredients; aging in non-traditional
wood varieties that impart a significant and identifiable woodcharacter (e.g., Spanish Cedar, Amburana); or aging inbarrels previously containing another alcohol (e.g., spirits,wine, cider).
Overall Impression: An American Wild Ale with fruit,herbs, spices, or other Specialty-Type Ingredients.
Aroma: Variable by base style. The Specialty-Type Ingredientsshould be evident, as well as the defining characteristics of awild fermentation per the base style. The best examples will
blend the aromatics from the fermentation with the special
ingredients, creating an aroma that may be difficult to attributeprecisely.
Appearance: Variable by base style, generally showing acolor, tint, or hue from any Specialty-Type Ingredient(especially if fruit is used) in both the beer and the head.
Clarity can be variable; some haze is not a fault. Head retention
is often poor.
Flavor: Variable by base style. The Specialty-Type Ingredientsshould be evident, as well as the defining characteristics of awild fermentation per the base style. If fruit was fermented, thesweetness is generally gone so that only the fruit esters

typically remain. Fruit and other Specialty-Type Ingredients
can add sourness of their own; if so, the sourness could beprominent, but should not be overwhelming. The acidity andtannin from any fruit or other Specialty-Type Ingredients canboth enhance the dryness of the beer, so care must be takenwith the balance. The acidity should enhance the perception of
any fruit flavor, not detract from it. Wood notes, if present, add
flavor but should be balanced.
Mouthfeel: Variable by base style. Generally has a light body,lighter than what might be expected from the base style.
Generally moderate to high carbonation; carbonation should
balance the base style if one is declared. The presence of tanninfrom some Specialty-Type ingredients (often fruit or wood) can
provide a slight astringency, enhance the body, or make thebeer seem drier than it is.
Comments: This style is intended for fruited (and otheradded Specialty-Type Ingredient) versions of other styles
within Category 28, not variations of European wild or sourClassic Styles. Fruited versions of Lambic should be entered in
23F Fruit Lambic. Fruited versions of other sour Classic Styles(e.g., Flanders Red, Oud Bruin, Gose, Berliner Weisse) should
be entered in 29A Fruit Beer. Beers with sugars andunfermented fruit added post-fermentation should be enteredin 29C Specialty Fruit Beer.
History: Modern American craft beer interpretations of
Belgian wild ales, or experimentations inspired by Belgian wild
ales.
Characteristic Ingredients: Virtually any style of beer. Any
combination of Sacch, Brett, Lacto, Pedio, or other similarfermenters. Can also be a blend of styles. While cherries,
raspberries, and peaches are most common, other fruits can beused as well. Vegetables with fruit-like characteristics (e.g.,chile, rhubarb, pumpkin) may also be used. Wood or barrel
aging is very common, but not required. Wood with unusual or
unique flavor characteristics, or wood previously in contact
with other types of alcohol is allowable.
Style Comparison: Like a fruit, herb, spice, or wood beer,
but sour or funky.
Entry Instructions: Entrant must specify any SpecialtyType Ingredient (e.g., fruit, spice, herb, or wood) used. Entrant
must specify either a description of the beer, identifying yeast
or bacteria used and either a Base Style, or the ingredients,
specs, or target character of the beer. A general description of
the special nature of the beer can cover all the required items.
Vital Statistics: Variable by base style.
Commercial Examples: Cascade Bourbonic Plague, Jester
King Atrial Rubicite, New Belgium Dominga Mimosa Sour,
New Glarus Wisconsin Belgian Red, Russian River
Supplication, The Lost Abbey Cuvee de Tomme
Tags: wild-fermentation, north-america, craft-style, specialtybeer, sour, fruit

28D. Straight Sour Beer
Intended for beers fermented with Sacch and Lacto, with orwithout oak aging, produced using any technique (e.g.,
traditional co-fermentation, quick kettle souring).
Overall Impression: A pale, refreshing, sour beer with aclean lactic sourness. A gentle, pale malt flavor supports thelemony sourness with moderate fruity esters.
Aroma: A sharply sour character is dominant (moderatelyhigh to high). Can have up to a moderately fruity character(often peach, apricot, lemon, or tart apple). No hop aroma. Pale

BJCP Beer Style Guidelines – 2021 Edition

63

malt dominates, usually biscuity or crackery. Clean
fermentation.
Appearance: Very pale in color. Clarity ranges from clear to
somewhat hazy. Large, dense, white head with poor retention.
Effervescent.
Flavor: Clean lactic sourness dominates and can be quite
strong. Some complementary, bready, biscuit, crackery, or
grainy flavor is generally noticeable. Hop bitterness isundetectable. Never vinegary or bitingly acidic. Pale fruit
character can be moderate including a citrusy-lemony or tart
apple fruitiness may be detected. Finish is off-dry to dry.
Balance dominated by sourness, but some malt and estery fruit
flavor should be present. No hop flavor. Clean.
Mouthfeel: Light body. Moderate to high carbonation. Neverhot, although higher gravity examples can have a warming
alcohol character. Crisp acidity.
Comments: A stronger version of a Berliner Weisse-type beerwith less restrictive grist, and no Brett. This beer style istypically are used as a base for modern beers that are heavily
flavored with fruit, spices, sugars, etc. – those should beentered in 28C Wild Specialty Beer.
History: German brewing scientist, Otto Francke, developed
what was to become known as the Francke acidification
process which allowed the traditional mixed-culture Berliner

64

Weiss methods to be sped up and more consistent; this is also
known as kettle souring. Many modern commercial sour beer
examples use this method for rapid production, and as analternative to complex barrel production.
Characteristic Ingredients: Most or all of the grist is pale,Pils, or wheat malt in any combination. Lightly-kilned malts formore malt depth may be employed. Carapils-type malts can beused for body. Pale sugars can be used to increase gravity
without body. No lactose or maltodextrin. Maybe be producedby kettle souring, co-fermentation culture (yeast and LAB), or
using specialty yeast that produce lactic acid. No Brett.
Style Comparison: Lower gravity examples can be verymuch like a Brett-free Berliner Weisse. Compared to a Lambic,
is generally not as acidic and has a clean lactic sourness withrestrained to below sensory threshold funk. Higher in alcohol
content than both.
Vital Statistics:
OG: 1.048 – 1.065
IBUs: 3 – 8
FG: 1.006 – 1.013
SRM: 2 – 3
ABV: 4.5 – 7.0%
Commercial Examples: Rarely found, as this style istypically the base for other Specialty-Type Beers.
Tags: pale-color, top-fermented, sour

BJCP Beer Style Guidelines – 2021 Edition

29. FRUIT BEER
The Fruit Beer category is for beer made with any fruit or combination of fruit under the definitions of this category. The culinary,
not botanical, definition of fruit is used here – fleshy, seed-associated structures of plants that are sweet or sour, and edible in the
raw state. Examples include pome fruit (apple, pear, quince), stone fruit (cherry, plum, peach, apricot, mango, etc.), berries (any fruitwith the word ‘berry’ in it), currants, citrus fruit, dried fruit (dates, prunes, raisins, etc.), tropical fruit (banana, pineapple, mango,guava, passionfruit, papaya, etc.), figs, pomegranate, prickly pear, and so on. It does not mean spices, herbs, or vegetables as definedin Category 30 – especially botanical fruit treated as culinary vegetables. Basically, if you have to justify a fruit using the word
“technically” as part of the description, then that’s not what we mean.
See the Introduction to Specialty-Type Beer section for additional comments, particularly on evaluating the balance of added
ingredients with the base beer.

29A. Fruit Beer
Overall Impression: A pleasant integration of fruit withbeer, but still recognizable as beer. The fruit character shouldbe evident but in balance with the beer, not so forward as tosuggest an artificial product.
Aroma: Varies by base style. The fruit character should benoticeable in the aroma; however, some fruit (e.g., raspberries,
cherries) have stronger aromas and are more distinctive thanothers (e.g., blueberries, strawberries) – allow for a range offruit character and intensities from subtle to aggressive. Hoparoma may be lower than in the base style to better show thefruit character. The fruit should add an extra complexity, but
not be so prominent as to unbalance the resulting presentation.
Appearance: Varies by base style and special ingredients.
Lighter-colored beer should show distinctive ingredient colors,
including in the head. The color of fruit in beer is often lighter
than the flesh of the fruit itself and may take on slightly
different shades. Variable clarity, although haze is generally
undesirable. Some ingredients may impact head retention.
Flavor: Varies by base style. As with aroma, distinctive fruit
flavors should be noticeable, and may range in intensity from
subtle to aggressive, but the fruit character should not be so
artificial or inappropriately overpowering as to suggest a ‘fruit
juice drink.’ Bitterness, hop and malt flavors, alcohol content,
and fermentation byproducts, such as esters, should beappropriate for the base style, but be harmonious and balancedwith the distinctive fruit flavors present.
Fruit generally adds flavor not sweetness, since fruit sugars
usually fully ferment, thus lightening the flavor and drying out
the finish. However, residual sweetness is not necessarily anegative characteristic unless it has a raw, unfermented
quality. Some fruit may add sourness, bitterness, and tannins,which must be balanced in the resulting flavor profile.
Mouthfeel: Varies by base style. Fruit often decreases body,and makes the beer seem lighter on the palate. Some smaller
and darker fruits may add a tannic depth, but this astringency
should not overwhelm the base beer.
Comments: The description of the beer is critical forevaluation; judges should think more about the declaredconcept than trying to detect each individual ingredient.
Balance, drinkability, and execution of the theme are the mostimportant deciding factors.
The fruit should complement the original style and not
overwhelm it. Base style attributes will be different after the
addition of fruit; do not expect the beer to taste identical to theunadulterated base style.
Fruit Beers based on a Classic Style should be entered in thisstyle, except Lambic – there is a special style for Fruit Lambic(23F). Fruited sour or mixed fermentation beers without aClassic Style base should be entered in the 28C Wild Specialty

Beer. Fruited versions of sour Classic Style beers (e.g., Flanders
Red, Oud Bruin, Gose, Berliner Weisse) should be entered in
29A Fruit Beer. Fruit-based versions of Classic Styles where
spices are an inherent part of the Classic Style’s definition (e.g.,
Witbier, Gose) do not count as a Spice Beer for entering
purposes.
Entry Instructions: The entrant must specify the type(s) of
fruit used. Entrant must specify a description of the beer,
identifying either a Base Style or the ingredients, specs, ortarget character of the beer. A general description of the special
nature of the beer can cover all the required items.
Vital Statistics: OG, FG, IBUs, SRM, and ABV will varydepending on the underlying base beer, but the fruit will often
be reflected in the color.
Commercial Examples: 21st Amendment Watermelon
Wheat, Anderson Valley Blood Orange Gose, Avery Liliko’i
Kepolo, Ballast Point Grapefruit Sculpin, Bell’s Cherry Stout,
Founders Rübæus
Tags: specialty-beer, fruit

29B. Fruit and Spice Beer
Use the definitions of Fruit in the preamble to Category 29 andSpice in the preamble to Category 30; any combination ofingredients valid in Styles 29A and 30A are allowable in thiscategory. For this style, the word ‘spice’ means ‘any SHV’.
Overall Impression: A tasteful union of fruit, spice, andbeer, but still recognizable as beer. The fruit and spicecharacter should each be evident but in balance with the beer,
not so forward as to suggest an artificial product.
Aroma: Varies by base style. The fruit and spice charactershould be noticeable in the aroma; however, note that somefruit and spices (e.g., raspberries, cherries, cinnamon, ginger)
have stronger aromas and are more distinctive than others(e.g., blueberries, strawberries) – allow for a range of fruit andspice character and intensity from subtle to aggressive. Hoparoma may be lower than in the base style to better show thespecialty character. The specialty ingredients should add anextra complexity, but not be so prominent as to unbalance theresulting presentation.
Appearance: Varies by base style and special ingredients.
Lighter-colored beer should show distinctive ingredient colors,
including in the head. The color of fruit in beer is often lighter
than the flesh of the fruit itself and may take on slightly
different shades. Variable clarity, although haze is generally
undesirable. Some ingredients may impact head retention.
Flavor: Varies by base style. As with aroma, distinctive fruitand spice flavors should be noticeable, and may range in
intensity from subtle to aggressive. The fruit character should
not be so artificial or inappropriately overpowering as tosuggest a spiced fruit juice drink. Hop bitterness, flavor, malt

BJCP Beer Style Guidelines – 2021 Edition65

flavors, alcohol content, and fermentation byproducts, such as
esters, should be appropriate to the base style, but beharmonious and balanced with the distinctive fruit and spiceflavors present.
Fruit generally add flavor not sweetness, since fruit sugars
usually fully ferment, thus lightening the flavor and drying out
the finish. However, residual sweetness is not necessarily anegative characteristic unless it has a raw, unfermented
quality. Some ingredients may add sourness, bitterness, andtannins, which must be balanced in the resulting flavor profile.
Mouthfeel: Varies by base style. Fruit often decreases body,and makes the beer seem lighter on the palate. Some smaller
and darker fruits may add a tannic depth, but this astringency
should not overwhelm the base beer. SHVs may increase or
decrease body. Some SHVs may add a bit of astringency,
although a “raw” spice character is undesirable.
Comments: The description of the beer is critical forevaluation; judges should think more about the declaredconcept than trying to detect each individual ingredient.
Balance, drinkability, and execution of the theme are the mostimportant deciding factors.
The specialty ingredients should complement the original styleand not overwhelm it. Base style attributes will be different
after the addition of fruit and spices; do not expect the beer totaste identical to the unadulterated base style.
Entry Instructions: The entrant must specify the type offruit, and the type of SHV used; individual SHV ingredients do
not need to be specified if a well-known blend of spices is used
(e.g., apple pie spice). Entrant must specify a description of
the beer, either a Base Style or the ingredients, specs, ortarget character of the beer. A general description of the special
nature of the beer can cover all the required items.
Vital Statistics: OG, FG, IBUs, SRM, and ABV will varydepending on the underlying base beer, but the fruit will often
be reflected in the color.
Commercial Examples: Cigar City Margarita Gose,
Firestone Walker Chocolate Cherry Stout, Golden Road Spicy
Mango Cart, Kona Island Colada Cream Ale, New Glarus
Blueberry Cocoa Stout, Sun King Orange Vanilla Sunlight
Tags: specialty-beer, fruit, spice

29C. Specialty Fruit Beer
A Specialty Fruit Beer is a Fruit Beer with some additional
ingredients, such as fermentable sugars (e.g., honey, brownsugar, invert sugar), sweeteners (e.g., lactose), adjuncts,
alternative grains, or other special ingredients added, orsome additional process applied. A Specialty Fruit Beer canuse any style within the Fruit Beer category as a base style(currently, 29A, 29B, or 29D).
Overall Impression: A appealing combination of fruit,sugar, and beer, but still recognizable as a beer. The fruit andsugar character should both be evident but in balance with thebeer, not so forward as to suggest an artificial product.
Aroma: Same as Fruit Beer, except that some additional
fermentables (e.g., honey, molasses) may add an aroma
component. Whatever additional aroma component is present
should be in balance with the fruit and the beer components,
and be a pleasant combination.
Appearance: Same as Fruit Beer.
Flavor: Same as Fruit Beer, except that some additional
fermentables (e.g., honey, molasses) may add a flavor
component. Whatever additional flavor component is present
should be in balance with the fruit and the beer components,

66

and be a pleasant combination. Added sugars should not have araw, unfermented flavor. Some added sugars will haveunfermentable elements that may provide a fuller and sweeter
finish; fully fermentable sugars may thin out the finish.
Mouthfeel: Same as Fruit Beer, although depending on thetype of sugar added, could increase or decrease the body.
Comments: If the additional fermentables or processes do
not add a distinguishable character to the beer, enter it as oneof the other (non-Specialty) Fruit Beer styles and omit adescription of the extra ingredients or processes.
Entry Instructions: The entrant must specify the type offruit used. The entrant must specify the type of additional
ingredient (per the introduction) or special process employed.
Entrant must specify a description of the beer, identifying
either a Base Style or the ingredients, specs, or target
character of the beer. A general description of the special
nature of the beer can cover all the required items.
Vital Statistics: OG, FG, IBUs, SRM, and ABV will varydepending on the underlying base beer, but the fruit will often
be reflected in the color.
Commercial Examples: The Bruery Goses are Red, New
Planet Raspberry Ale, Tired Hands Strawberry Milkshake IPA,
WeldWerks Piña Colada IPA
Tags: specialty-beer, fruit

29D. Grape Ale
Originally a local Italian style that subsequently inspired
brewers in grape-growing regions worldwide to produce
versions showcasing local varietals. See X3 Italian Grape Alefor the local version.
Overall Impression: Combines the profile of a sparklingwine and a relatively neutral base beer allowing the aromatic
qualities of the grape to blend pleasantly with hop and yeast
aromatics. Can be in a range from refreshing to complex.
Aroma: Aromatic characteristics of the varietal grape are
noticeable but should not dominate. The grape charactershould meld well with the underlying base malt character.
While hop aroma is usually restrained, it can range frommedium-low to entirely absent. Fermentation is usually quiteclean but can have delicate spice and fruity esters. Banana,bubblegum, and the like are considered faults.
Appearance: Color can range from pale golden to ruby but
those using red grapes tend towards burgundy. These darker
colors may also come from using cooked or concentrated grape
products, never from specialty dark grains. White to reddish
head with generally a medium-low retention. Clarity is
generally good. Never hazy.
Flavor: As with the aroma, grape character may range from
subtle to medium-high intensity, and be most prominent. Fruitflavors (stone, tropical, berries, etc.) as appropriate for thevariety of grape. Darker red grapes can contribute more rustic
flavors (e.g., earthy, tobacco, leather). The malt character is
supportive, not robust and usually of the pale, lightly kilned
varieties. Very low levels of pale crystal malts are allowed butroasted or strong chocolate character is always inappropriate.
Bitterness is generally low and hop flavors can be low to nonexistent. Mild tart notes, due to variety and amount of grape
used, is common and may help to improve the digestibility but
should not near ‘sour’ threshold. Complementary oak is
optional but a funky Brett character should not be present.
Clean fermentation.
Mouthfeel: Medium-high to high carbonation improves theperception of aroma. Body is generally from low to medium

BJCP Beer Style Guidelines – 2021 Edition

and some acidity can contribute to increased perception ofdryness. Finish is exceedingly dry and crisp. Strong examples
may show some warming.
Comments: Strengths can be as low as 4.5% or as high as
12.5%, but most commonly in the range listed. Perception ofcolor varies widely based on tint of added fruit.
History: Initially brewed at Birrificio Montegioco andBirrificio Barley in 2006-2007. Became more popular after
being published in the 2015 Guidelines as Italian Grape Ale(IGA), and inspired many local variations in other countries.
Characteristic Ingredients: Pils or pale base malt, limited
pale crystal or wheat malts. Grape must (red or white varieties,
typically fresh must) is usually 15 – 20% of the total grist, but
can exceed 40%. The must is fermented with the beer, not a
blending of wine and beer. Fruity-spicy yeast are most common
but neutral varieties can be used. Hops should be selected tocomplement the overall profile. This beer is not dry-hopped.

Oak is allowable, but not required, and it should not be
overpowering, or at levels stronger than found in wine.
Style Comparison: Similar base as several Belgian styles,
like Belgian Blonde, Saison, and Belgian Single, but withgrapes. Higher strength examples are similar to Belgian Tripel
or Belgian Golden Strong Ale, but with grapes. Not funky like
Fruit Lambic.
Entry Instructions: The entrant must specify the type ofgrape used. The entrant may provide additional information
about the base style or characteristic ingredients.
Vital Statistics:
OG: 1.059 – 1.075
IBUs: 10 – 30
FG: 1.004 – 1.013
SRM: 4 – 8
ABV: 6.0 – 8.5%
Commercial Examples: Montegioco Open Mind, Birrificiodel Forte Il Tralcio, Luppolajo Mons Rubus, Firestone Walker
Feral Vinifera, pFriem Family Brewers Druif, 4 Árvores
Abbondanza
Tags: specialty-beer, fruit

BJCP Beer Style Guidelines – 2021 Edition6730. SPICED BEER
We use the common or culinary definitions of spices, herbs, and vegetables, not botanical or scientific ones. In general, spices are thedried seeds, seed pods, fruit, roots, bark, etc. of plants used for flavoring food. Herbs are leafy plants or parts of plants (leaves,
flowers, petals, stalks) used for flavoring food. Vegetables are savory or less sweet edible plant products, used primarily for cooking
or sometimes eating raw. Vegetables can include some botanical fruit. This category explicitly includes all culinary spices, herbs, andvegetables, as well as nuts (or anything with ‘nut’ in the name, including coconut), chile peppers, coffee, chocolate, spruce tips, rose
hips, hibiscus, fruit peels/zest (but not juice), rhubarb, and the like. It does not include culinary fruit or grains. Flavorful fermentablesugars and syrups (e.g., agave nectar, maple syrup, molasses, sorghum, treacle, honey) or sweeteners (e.g., lactose) can be included
only in combination with other allowable ingredients, and should not have a dominant character. Any combination of allowable
ingredients may also be entered.
See Category 29 for a definition and examples of fruit. See the Introduction to Specialty-Type Beer section for additional comments,
particularly on evaluating the balance of added ingredients with the base beer.

30A. Spice, Herb, or Vegetable Beer
Often called Spice Beer, regardless of whether spices, herbs, orvegetables are used.
Overall Impression: An appealing fusion of spices, herbs, orvegetables (SHVs) and beer, but still recognizable as beer. The
SHV character should be evident but in balance with the beer,
not so forward as to suggest an artificial product.
Aroma: Varies by base style. The SHV character should benoticeable in the aroma; however, some SHVs (e.g., ginger,
cinnamon, rosemary) have stronger aromas and are more
distinctive than others (e.g., most vegetables) – allow for arange of SHV character and intensity from subtle to aggressive.
Hop aroma may be lower than in the base style to better show
the SHV character. The SHVs should add an extra complexity,
but not be so prominent as to unbalance the resulting
presentation.
Appearance: Varies by base style and special ingredients.
Lighter-colored beer may show distinctive ingredient colors,
including in the head. Variable clarity, although haze isgenerally undesirable. Some ingredients may impact headretention.
Flavor: Varies by base style. As with aroma, distinctive SHV
flavors should be noticeable, and may range in intensity from
subtle to aggressive. Some SHVs are inherently bitter and may
result in a beer more bitter than the declared base style.
Bitterness, hop and malt flavors, alcohol content, andfermentation byproducts, such as esters, should be appropriate
for the base style, but be harmonious and balanced with thedistinctive SHV flavors present.
Mouthfeel: Varies by base style. SHVs may increase or
decrease body. Some SHVs may add a bit of astringency,
although a “raw” spice character is undesirable.
Comments: The description of the beer is critical forevaluation; judges should think more about the declaredconcept than trying to detect each individual ingredient.
Balance, drinkability, and execution of the theme are the mostimportant deciding factors.
The SHVs should complement the original style and not
overwhelm it. Base style attributes will be different after the
addition of SHVs; do not expect the beer to taste identical tothe unadulterated base style.
Entry Instructions: The entrant must specify the type of
spices, herbs, or vegetables used, but individual ingredients do
not need to be specified if a well-known spice blend is used
(e.g., apple pie spice, curry powder, chili powder). Entrant
must specify a description of the beer, identifying either aBase Style or the ingredients, specs, or target character of the68

beer. A general description of the special nature of the beer cancover all the required items.
Vital Statistics: OG, FG, IBUs, SRM, and ABV will varydepending on the underlying base beer.
Commercial Examples: Alesmith Speedway Stout, Elysian
Avatar Jasmine IPA, Founders Breakfast Stout, Rogue Yellow
Snow Pilsner, Traquair Jacobite Ale, Young’s Double Chocolate
Stout
Tags: specialty-beer, spice

30B. Autumn Seasonal Beer
Autumn Seasonal Beers are beers that suggest cool
weather and the autumn harvest season, and may include
pumpkins, gourds, or other squashes, and associated spices.
Overall Impression: A malty, spiced beer that often has amoderately rich body and slightly warming finish suggesting agood accompaniment for the cool fall season, and often
evocative of harvest or Thanksgiving traditions.
Aroma: Malty, spicy, and balanced. A wide range is possible,
as long as it evokes the harvest theme. The declared ingredientsand concept set the expectation. Hops are often subtle. Alcohol
is often present, but smooth and supportive. The components
should be well-integrated, and create a coherent presentation.
See Flavor section for spice, malt, sugar, and vegetablecharacter.
Appearance: Medium amber to coppery-brown; lighter
versions are more common. Clear, if not opaque. Well-formed,
persistent, off-white to tan head. Some versions with squashes
will take on an unusual hue for beer, with orange-like hints.
Flavor: Malty, spicy, and balanced. Allow for brewer creativity
in meeting the theme objective. Warming or sweet spices
common. Rich, toasty malty flavors are common, and may
include caramel, toasted bread or pie crust, biscuit, or nut
flavors. May include distinctive sugar flavors, like molasses,
honey, or brown sugar. Flavor derived from squash-based
vegetables are often elusive, often only providing a richer
sweetness.
The special ingredients should be supportive and balanced, notovershadowing the base beer. Bitterness and hop flavor areusually restrained to not interfere with the special character.
Usually finishes somewhat full and satisfying, occasionally witha light alcohol flavor. Roasted malt characteristics are typicallyabsent.
Mouthfeel: Body is usually medium to full, and may be
chewy. Moderately low to moderately high carbonation. Agecharacter allowable. Warming alcohol allowable.
Comments: Using the sensory profile of products that suggest
the harvest season, like pumpkin pie, apple pie, or candied

BJCP Beer Style Guidelines – 2021 Edition

yams, balanced with a supportive, often malty base beer. The
description of the beer is critical for evaluation; judges should
think more about the declared concept than trying to detecteach individual ingredient. Balance, drinkability, and executionof the theme are the most important deciding factors.
Characteristic Ingredients: Spices are required, and often
include those evocative of the fall, harvest, or Thanksgiving
season (e.g., allspice, nutmeg, cinnamon, cloves, ginger) but
any combination is possible and creativity is encouraged.
Flavorful adjuncts are common (e.g., molasses, invert sugar,
brown sugar, honey, maple syrup). Squash-type or gourd-type
vegetables (most frequently pumpkin) are often used.
Entry Instructions: The entrant must specify the type of
spices, herbs, or vegetables used; individual ingredients do notneed to be specified if a well-known blend of spices is used
(e.g., pumpkin pie spice). Entrant must specify a descriptionof the beer, identifying either a Base Style or the ingredients,
specs, or target character of the beer. A general description of
the special nature of the beer can cover all the required items.
Vital Statistics: OG, FG, IBUs, SRM, and ABV will varydepending on the underlying base beer. ABV is generally above
5%, and most examples are somewhat amber-copper in color.
Commercial Examples: Dogfish Head Punkin Ale, Elysian
Punkuccino, Rogue Pumpkin Patch Ale, Schlafly Pumpkin Ale,UFO Pumpkin, Weyerbacher Imperial Pumpkin
Tags: specialty-beer, spice

30C. Winter Seasonal Beer
Winter Seasonal Beers are beers that suggest cold weather
and the Christmas holiday season, and may include holiday
spices, specialty sugars, and other products that arereminiscent of the festive season.
Overall Impression: A stronger, darker, spiced beer that
often has a rich body and warming finish suggesting a goodaccompaniment for the cold winter season.
Aroma: Malty, spicy, fruity, and balanced. A wide range ispossible, as long as it evokes the holiday theme. The declared
ingredients and concept set the expectation. Fruit is often darkor dried in character. Hops are often subtle. Alcohol is often
present, but smooth and supportive. Malty and sugary aromas
tend to be greater in the balance, and support the spices. The
components should be well-integrated, and create a coherent
presentation. See Flavor section for spice, malt, sugar, and fruit
character.
Appearance: Medium amber to very dark brown; darker
versions are more common. Clear, if not opaque. Usually clear,although darker versions may be virtually opaque. Wellformed, persistent, off-white to tan head.
Flavor: Malty, spicy, fruity, and balanced. Allow for brewer
creativity in meeting the theme objective. Warming or sweet
spices common. Rich, sweet malty flavors are common, andmay include caramel, toast, nutty, or chocolate flavors. May
include dried fruit or dried fruit peel flavors such as raisin,plum, fig, cherry, orange peel, or lemon peel. May include
distinctive sugar flavors, like molasses, honey, or brown sugar.
The special ingredients should be supportive and balanced, notovershadowing the base beer. Bitterness and hop flavor areusually restrained to not interfere with special character.
Usually finishes rather full and satisfying, often with a lightalcohol flavor. Roasted malt characteristics are rare, and notusually stronger than chocolate.

Mouthfeel: Body is usually medium to full, often with a malty
chewiness. Moderately low to moderately high carbonation.
Age character allowable. Warming alcohol allowable.
Comments: Using the sensory profile of products that suggest
the holiday season, such as Christmas cookies, gingerbread,
English-type Christmas pudding, rum cakes, eggnog, evergreen
trees, potpourri, or mulling spices, balanced with a supportive,
often malty, warming, and darker base beer. The description of
the beer is critical for evaluation; judges should think more
about the declared concept than trying to detect eachindividual ingredient. Balance, drinkability, and execution of
the theme are the most important deciding factors.
History: The winter holiday season is a traditional time when
old friends get together, where beer of a somewhat higher
alcohol content and richness is served. Many breweries offer
seasonal products that may be darker, stronger, spiced, orotherwise more characterful than their year-round beers.
Spiced versions are an American or Belgian tradition, since
English or German breweries traditionally do not use spices intheir beer. Many American craft examples were inspired byAnchor Our Special Ale, first produced in 1975.
Characteristic Ingredients: Spices are required, and often
include those evocative of the Christmas season (e.g., allspice,nutmeg, cinnamon, cloves, ginger) but any combination ispossible and creativity is encouraged. Fruit peel (e.g., oranges,
lemon) may be used, as may subtle additions of other fruits(often dried or dark fruit). Flavorful adjuncts are often used
(e.g., molasses, treacle, invert sugar, brown sugar, honey,
maple syrup). Usually ales, although strong dark lagers exist.
Entry Instructions: The entrant must specify the type of
spices, sugars, fruits, or additional fermentables used;
individual ingredients do not need to be specified if a wellknown blend of spices is used (e.g., mulling spice). Entrant
must specify a description of the beer, identifying either aBase Style or the ingredients, specs, or target character of thebeer. A general description of the special nature of the beer cancover all the required items.
Vital Statistics: OG, FG, IBUs, SRM, and ABV will varydepending on the underlying base beer. ABV is generally above
6%, and most examples are somewhat dark in color.
Commercial Examples: Anchor Christmas Ale, Great Lakes
Christmas Ale, Harpoon Winter Warmer, Rogue Santa’s
Private Reserve, Schlafly Christmas Ale, Troeg’s The Mad Elf
Tags: specialty-beer, spice

30D. Specialty Spice Beer
A Specialty Spice Beer is a 30A Spice, Herb, or Vegetable(SHV) Beer with some additional ingredients, such as
fermentable sugars (e.g., honey, brown sugar, invert sugar,
maple syrup), sweeteners (e.g., lactose), adjuncts, alternative
grains, or other special ingredients added, or some additional
process applied. 30B Autumn and 30C Winter Seasonal Beers
already allow additional ingredients, and should not be used
as a base in this style.
Overall Impression: An appealing combination of spices,
herbs, or vegetables (SHVs), sugars, and beer, but stillrecognizable as beer. The SHV and sugar character should both
be evident but in balance with the beer, not so forward as tosuggest an artificial product.
Aroma: Same as SHV Beer, except that some additional
fermentables (e.g., honey, molasses) may add an aroma
component. Whatever additional aroma component is present

BJCP Beer Style Guidelines – 2021 Edition69

should be in balance with the SHV and the beer components,
and be a pleasant combination.
Appearance: Same as Spice, Herb, or Vegetable Beer.
Flavor: Same as SHV Beer, except that some additional
fermentables (e.g., honey, molasses) may add a flavor
component. Whatever additional flavor component is present
should be in balance with the SHV and the beer components,
and be a pleasant combination. Added sugars should not have araw, unfermented flavor. Some added sugars will haveunfermentable elements that may provide a fuller and sweeter
finish; fully fermentable sugars may thin out the finish.
Mouthfeel: Same as SHV Beer, although depending on thetype of sugar added, could increase or decrease the body.
Comments: If the additional fermentables or processes do
not add a distinguishable character to the beer, enter it as oneof the other (non-Specialty) Spiced Beer styles and omit adescription of the extra ingredients or processes.

70

Entry Instructions: The entrant must specify the type of
SHVs used, but individual ingredients do not need to be
specified if a well-known spice blend is used (e.g., apple pie
spice, curry powder, chili powder). The entrant must specify
the type of additional ingredient (per the introduction) or
special process employed. Entrant must specify a descriptionof the beer, identifying either a Base Style or the ingredients,
specs, or target character of the beer. A general description of
the special nature of the beer can cover all the required items.
Vital Statistics: OG, FG, IBUs, SRM, and ABV will varydepending on the underlying base beer.
Commercial Examples: New Belgium Honey Orange Tripel,
Westbrook It’s Tiki Time
Tags: specialty-beer, spice

BJCP Beer Style Guidelines – 2021 Edition

31. ALTERNATIVE FERMENTABLES BEER
This category contains Specialty-Type Beers using either grain or sugar to add a distinctive character. See the Introduction toSpecialty-Type Beer section for additional comments, particularly on evaluating the balance of added ingredients to the base beer.

31A. Alternative Grain Beer

31B. Alternative Sugar Beer

An Alternative Grain Beer is a standard beer (Classic Styleor not) with additional or non-standard brewing grains (e.g.,rye, oats, buckwheat, spelt, millet, sorghum, rice) added orused exclusively. Gluten-free (GF) beers made fromcompletely gluten-free ingredients may be entered here, while
GF beers using process-based gluten removal should beentered in their respective base style categories.
Overall Impression: A base beer enhanced by or featuring
the character of additional grains. The specific character
depends greatly on the added grains.
Aroma: Same as base beer style. The added grain will lend aparticular character, although with some grains the beer will
simply seem a bit more grainy or nutty, and some may have arelatively neutral character.
Appearance: Same as base beer style, although some
additional haze may be noticeable.
Flavor: Same as base beer style. The additional grain should
be noticeable in flavor, although it may not be necessarily
identifiable. Some grains add an additional grainy, bready, or
nutty flavor, while others simply enhance the flavor of the basebeer. Some grains add a dryness to the finish.
Mouthfeel: Same as the base beer, although many additional
grains (e.g., oats, rye) increase body and viscosity, while some(e.g., GF grains) create a thinner beer.
Comments: The additional grain should be apparent
somewhere in the sensory profile. If the alternative grain does
not provide a noticeable distinguishable character to the beer,
enter it as the base style. This style should not be used forstyles where the alternative grain is fundamental to the styledefinition (e.g., Rye IPA, Oatmeal Stout, Rice- or Corn-basedInternational Lager). Note that sake is not beer, and is notintended for this category.
Entry Instructions: The entrant must specify the type ofalternative grain used. Entrant must specify a description of
the beer, identifying either a Base Style or the ingredients,
specs, or target character of the beer. A general description of
the special nature of the beer can cover all the required items.
Vital Statistics: OG, FG, IBUs, SRM, and ABV will varydepending on the underlying base beer.
Commercial Examples: Blue/Point Rastafarye Ale, Green’s
India Pale Ale, Lakefront New Grist, New Planet Pale Ale,
Rogue Morimoto Soba Ale, Voodoo Swimming Jeans
Tags: specialty-beer

An Alternative Sugar Beer is a standard beer (Classic
Style or not) with added sweeteners, including fermentablesugars (e.g., honey, brown sugar, invert sugar, molasses,
treacle, maple syrup, sorghum), unfermentable sugars (e.g.,lactose), sugar alcohols (e.g., sorbitol), and any othersweetener (natural or artificial) that affects the flavor profile.
The beers may or may not have any residual sweetness; it
depends on the type of sugar, but flavor contributions are
expected.
Overall Impression: A tasteful integration of sugar andbeer, but still recognizable as beer. The sugar character shouldboth be evident and in balance with the beer, not so forward as
to suggest an artificial product.
Aroma: Same as the base beer, except that some additional
fermentables (e.g., honey, molasses) may add an aroma, whichshould be a pleasant, balanced combination with the beer.
Appearance: Same as the base beer, although some sugars
will bring additional, usually darker, colors.
Flavor: Same as the base beer, except that some additional
fermentables (e.g., honey, molasses) may add a flavor, whichshould be a pleasant, balanced combination with the beer.
Added sugars should not have a raw, unfermented flavor. Some
unfermentable sugars provide a fuller finish, while fully
fermentable sugars can thin out the finish.
Mouthfeel: Same as the base beer, although depending on thetype of sugar added, could increase or decrease the body.
Comments: The additional sugar should be apparent
somewhere in the sensory profile. If the sugars do not add a
distinguishable character to the beer, enter it in the base stylecategory. A honey-based beer should not have so much honeythat it is perceived more like a mead with beer (i.e., a braggot)
than a honey beer. This style should not be used for styles
where the alternative sugar is fundamental to the styledefinition, or where a small amount of neutral-flavored sugar isused simply to increase gravity, increase attenuation, or lighten
flavor or body; those beers should be entered as the normalbase style.
Entry Instructions: The entrant must specify the type ofsugar used. Entrant must specify a description of the beer,
identifying either a Base Style or the ingredients, specs, ortarget character of the beer. A general description of the special
nature of the beer can cover all the required items.
Vital Statistics: OG, FG, IBUs, SRM, and ABV will varydepending on the underlying base beer.
Commercial Examples: Bell’s Hopslam, Cervejaria
Colorado Appia, Fifth Hammer Break of Jawn, Groundswell
Piloncillo, Long Trail Harvest, New Glarus Cabin Fever
Tags: specialty-beer

BJCP Beer Style Guidelines – 2021 Edition7132. SMOKED BEER
This category contains Specialty-Type Beers that have a smoke character.

32A. Classic Style Smoked Beer
Intended for smoked versions of Classic Style beers, except if
the Classic Style beer has smoke as an inherent part of its
definition (of course, that beer should be entered in its basestyle, such as Rauchbier).
Overall Impression: A well-balanced fusion of the malt andhops of the base beer style with a pleasant and agreeable smoke
character.
Aroma: A pleasant balance between the expected aroma of thebase beer and smoked malt. The smoke character ranges from
low to assertive, and may show varietal wood smoke character(e.g., alder, oak, beechwood). The balance between the smoke
and beer can vary – they do not need to be equal in intensity.
However, the resulting mix should be appealing. Sharp,
phenolic, harsh, rubbery, or burnt smoke-derived aromatics
are inappropriate.
Appearance: Variable. The appearance should reflect thebase beer style, although the color is often a bit darker than
expected for the plain base style.
Flavor: Similar to the aroma, with a balance between the basebeer and low to assertive smoked malt. Varietal woods can
produce different flavor profiles. The balance between smoke
and beer can vary, but the resulting blend should be enjoyable.
Smoke can add some additional dryness to the finish. Harsh,
bitter, burnt, charred, rubbery, sulfury, medicinal, or phenolic
smoke-derived flavors are inappropriate.
Mouthfeel: Varies with the base beer style. Significant
astringent, phenolic, smoke-derived harshness is a fault.
Comments: Use this style for beers other than Bamberg-style
Rauchbier (i.e., beechwood-smoked Märzen), which has its
own style. Judges should evaluate these beers mostly on theoverall balance, and how well the smoke character enhances
the base beer.
History: The process of using smoked malts has been adaptedby craft brewers to many styles. German brewers havetraditionally used smoked malts in Bock, Doppelbock,
Weissbier, Munich Dunkel, Schwarzbier, Munich Helles, Pils,
and other specialty styles.
Characteristic Ingredients: Different materials used tosmoke malt result in unique flavor and aroma characteristics.
Beechwood, or other hardwood (e.g., oak, maple, mesquite,alder, pecan, apple, cherry, other fruitwoods) smoked malts
may be used. These may be reminiscent of certain smokedfoods (e.g., hickory with ribs, maple with bacon or sausage, andalder with salmon). Evergreen wood should never be used since
it adds a medicinal, piney flavor to the malt. Noticeable peatsmoked malt is universally undesirable due to its sharp,
piercing phenols and dirt-like earthiness. The remaining
ingredients vary with the base style. If smoked malts are
combined with other unusual ingredients (e.g., fruits,
vegetables, spices, honey) in noticeable quantities, the resulting
beer should be entered in the 32B Specialty Smoked Beer.
Entry Instructions: The entrant must specify a Base Style.
The entrant must specify the type of wood or smoke if avarietal smoke character is noticeable.
Vital Statistics: Varies with the base beer style.

72

Commercial Examples: Alaskan Smoked Porter,
Schlenkerla Oak Smoke Doppelbock, Schlenkerla Rauchbier
Weizen, Schlenkerla Rauchbier Ur-Bock, O’Fallon Smoked
Porter, Spezial Rauchbier LagerbierTags: specialty-beer, smoke

32B. Specialty Smoked Beer
A Specialty Smoked Beer is either a smoked beer based onsomething other than a Classic Style (a Specialty-Type style,or a broad style family such as Porter rather than a specificstyle), OR any type of smoked beer with additional specialty
ingredients (fruits, vegetables, spices) or processes employedthat transform the beer into something more unique.
Overall Impression: A well-balanced fusion of the malt andhops of the base specialty beer style with a pleasant andagreeable smoke character.
Aroma: A pleasant balance between the expected aroma of thebase beer, smoked malt, and any specialty ingredients. The
smoke character ranges from low to assertive, and may show
varietal wood smoke character (e.g., alder, oak, beechwood).
The balance between the smoke, the beer, and any specialty
ingredients can vary – they do not need to be equal in intensity.
However, the resulting mix should be appealing. Sharp,
phenolic, harsh, rubbery, or burnt smoke-derived aromatics
are inappropriate.
Appearance: Variable. The appearance should reflect thebase beer style, although the color is often a bit darker than
expected for the plain base style. The use of certain fruits andspices may affect the color and hue of the beer as well.
Flavor: Similar to the aroma, with a balance between the basebeer, any specialty ingredients, and low to assertive smoked
malt. Varietal woods can produce different flavor profiles. Thebalance between smoke, beer, and any specialty ingredientscan vary, but the resulting blend should be enjoyable. Smoke
can add some additional dryness to the finish. Harsh, bitter,burnt, charred, rubbery, sulfury, medicinal, or phenolic smokederived flavors are inappropriate.
Mouthfeel: Varies with the base beer style. Significant
astringent, phenolic, smoke-derived harshness is a fault.
Comments: Judges should evaluate these beers mostly on theoverall balance, and how well the smoke character enhances
the base beer and any specialty ingredients.
Characteristic Ingredients: Same as 32A Classic Style
Smoked Beer with the possible addition of specialty ingredients(e.g., fruits, spices, vegetables, honey) in noticeable quantities.
Entry Instructions: The entrant must specify the type ofwood or smoke if a varietal smoke character is noticeable. The
entrant must specify the additional ingredients or processes
that make this a specialty smoked beer. Entrant must specify adescription of the beer, identifying either a base style or the
ingredients, specs, or target character of the beer. A generaldescription of the special nature of the beer can cover all therequired items.
Vital Statistics: Varies with the base beer style.
Commercial Examples: Fat Head’s Up in Smoke,
Ommegang Bourbon Barrel Vanilla Smoked Porter
Tags: specialty-beer, smoke

BJCP Beer Style Guidelines – 2021 Edition

33. WOOD BEER
This category contains Specialty-Type Beers with a wood-aged or barrel character, with or without added alcohol character.

33A. Wood-Aged Beer
This style is intended for beer aged in wood without added
alcohol character from previous use of the barrel. Bourbonbarrel or other beers with an added alcohol character should
be entered as 33B Specialty Wood-Aged Beer.
Overall Impression: A pleasant enhancement of the basebeer style with the characteristics from aging in contact withwood. The best examples will be smooth, flavorful, wellbalanced, and well-aged.
Aroma: Varies with base style. A low to moderate woody
aroma is usually present; some varietals may have a stronger,
or distinctive character. Fresh wood can occasionally impartraw, fresh-cut wood smell, although this character should
never be too strong. If the wood is toasted or charred, there
may be low to moderate vanilla, caramel, toffee, toast, or cocoa
character present.
Appearance: Varies with base style. Often darker than theunadulterated base beer style, particularly if toasted or charredbarrels are used.
Flavor: Varies with base style. Wood usually contributes awoody flavor, and possibly a distinctive varietal character. New
wood may add a raw, fresh-cut wood impression. Toasted or
charred wood can add vanilla, caramel, butterscotch, toasted
bread, toasted nuts, coffee, chocolate, or cocoa, depending on
the wood varietal and level of toast or char. Wood-derived
flavors should be balanced, supportive, and noticeable, while
not overpowering the base beer style.
Mouthfeel: Varies with base style. Tannins from the wood
may increase the perception of body, as well as enhancing thedryness of the finish; some astringency from wood tannins isallowable. Tart or acidic characteristics should be low to none,
and never distracting.
Comments: Much of the character depends on the type ofwood used, and how well it complements and enhances thebase style. Age character is allowable, but excessive oxidation
or sourness is a fault. Noticeable alcohol is not a fault instronger base styles.
This category should not be used for base styles where woodaging is a fundamental requirement for the style (e.g.,
Flanders Red, Lambic). Beers made using either limited wood
aging or products that only provide a subtle backgroundcharacter may be entered in the base beer style categories aslong as the wood character isn’t prominently featured.
History: A traditional production method that is rarely usedby major breweries, and usually only with specialty products.
More popular with modern craft breweries looking for new,
distinctive products. Oak cask and barrels are traditional,
although other woods are becoming more popular.
Characteristic Ingredients: Varies with base style. Aged inwooden casks or barrels, or using wood-based additives (e.g.,chips, staves, spirals, cubes). Fuller-bodied, higher-gravity basestyles often are used since they can best stand up to theadditional flavors, although experimentation is encouraged.
Entry Instructions: The entrant must specify the type ofwood used and the toast or char level (if used). If an unusual
varietal wood is used, the entrant must supply a brief
description of the sensory aspects the wood adds to beer.
Entrant must specify a description of the beer, identifying

either a Base Style or the ingredients, specs, or target
character of the beer. A general description of the special
nature of the beer can cover all the required items.
Vital Statistics:
OG: varies with base style, typically above-average
FG: varies with base style
ABV: varies with base style, typically above-average
IBUs: varies with base style
SRM: varies with base style, often darker than theunadulterated base style
Commercial Examples: Bush Prestige, Cigar City Spanish
Cedar Jai Alai, Firestone Walker Double Barrel Ale, Midnight
Sun Arctic Devil, Petrus Aged Pale, Samuel Smith Yorkshire
StingoTags: specialty-beer, wood

33B. Specialty Wood-Aged Beer
This style is intended for beer aged in wood with added
alcohol character from previous use of the barrel. Bourbonbarrel or other similar beers should be entered here.
Overall Impression: An elevation of the base beer style withcharacteristics from aging in contact with wood, including
alcoholic products previously in contact with the wood. The
best examples will be smooth, flavorful, well-balanced, andwell-aged.
Aroma: Varies with base style. A low to moderate woody
aroma is usually present; some varietals may have a stronger,
or distinctive character. If the wood is toasted or charred, there
may be low to moderate vanilla, caramel, toffee, toast, or cocoa
character present. Aromatics associated with alcohol (e.g.,
distilled spirits, wine) previously stored in the wood should benoticeable, but balanced.
Appearance: Varies with base style. Often darker than theunadulterated base beer style, particularly if charred barrels
are used. Beers aged in wine barrels or other products with
distinctive colors may also impart a color to the finished beer.
Flavor: Varies with base style. Wood usually contributes awoody flavor, and possibly a distinctive varietal character.
Toasted or charred wood can add vanilla, caramel,butterscotch, toasted bread, toasted nuts, coffee, chocolate, or
cocoa, depending on the wood varietal and level of toast or
char. Wood-derived flavors and added alcohol flavors should
be balanced, mutually supportive, and noticeable, while notoverpowering the base beer style or each other.
Mouthfeel: Varies with base style. Tannins from the wood
may increase the perception of body, as well as enhancing thedryness of the finish; some astringency from wood tannins isallowable. Usually exhibits additional alcohol warming, butshould not be hot or harsh. Tart or acidic characteristics should
be low to none, and never distracting.
History: Same as 33A Wood-Aged Beer.
Comments: Success in this style depends on how well thewood and alcohol character supports and enhances the basebeer, and how well integrated they are with the overall flavor
profile. Age character is allowable, but excessive oxidation orsourness is a fault.

BJCP Beer Style Guidelines – 2021 Edition73

Special wood-aged wild ales should be entered in the 28C Wild
Specialty Beer.
Characteristic Ingredients: Varies with base style. Aged inwooden casks or barrels previously used to store alcohol (e.g.,whiskey, bourbon, rum, gin, tequila, port, sherry, Madeira,wine). Fuller-bodied, higher-gravity base styles often are usedsince they can best stand up to the additional flavors, althoughexperimentation is encouraged.
Entry Instructions: The entrant must specify the additional
alcohol character, with information about the barrel if relevantto the finished flavor profile. If an unusual wood or ingredienthas been used, the entrant must supply a brief description of
the sensory aspects the ingredients add to the beer. Entrant
must specify a description of the beer, identifying either aBase Style or the ingredients, specs, or target character of the74

beer. A general description of the special nature of the beer cancover all the required items.
Vital Statistics:
OG: varies with base style, typically above-average
FG: varies with base style
ABV: varies with base style, typically above-average
IBUs: varies with base style
SRM: varies with base style, often darker than theunadulterated base style
Commercial Examples: AleSmith Barrel-Aged Old
Numbskull, Founders Kentucky Breakfast Stout, Firestone
Walker Parabola, Goose Island Bourbon County Stout, Great
Divide Barrel Aged Yeti, The Lost Abbey Angel’s Share Ale
Tags: specialty-beer, wood

BJCP Beer Style Guidelines – 2021 Edition

34. SPECIALTY BEER
While there are many Specialty-Type Beers in these guidelines, the Specialty Beer style category is intended for those beers that do
not fit anywhere else. Please check each previous Specialty-Type category before entering a beer in one of these styles.

34A. Commercial Specialty Beer
This style is intended for reproductions or interpretations ofspecific commercial beers that don’t fit within defined styles.
Beers entered here do not need to be exact copies. The beershould be judged as to how well it fits the broader style
represented by the example beer, not how well it is an exact
copy of a specific commercial product. If a Commercial
Specialty Beer fits another defined style, do not enter it here.
Overall Impression: Based on declared beer.
Aroma: Based on declared beer.
Appearance: Based on declared beer.
Flavor: Based on declared beer.
Mouthfeel: Based on declared beer.
Comments: Intended as a catch-all location for specific beers
that are based on unique commercial examples that don’t fit
existing styles. Past versions of the Style Guidelines included a
Belgian Specialty Ale style; this style fits that general purpose,as well as allowing non-Belgian entries of similar intent.
Entry Instructions: The entrant must specify the name of
the commercial beer, specifications (vital statistics) for thebeer, and either a brief sensory description or a list ofingredients used in making the beer. Without this information,
judges who are unfamiliar with the beer will have no basis forcomparison.
Vital Statistics: OG, FG, IBUs, SRM, and ABV will varydepending on the declared beer.
Commercial Examples: Orval, La Chouffe
Tags: specialty-beer

34B. Mixed-Style Beer
This style is intended for beers in Existing Styles(previously-defined Classic Style beers or Specialty-Type
Beers) that are either:•
A combination of Existing Styles that are not definedpreviously in the guidelines, including combinationof Specialty-Type Beers not otherwise allowableelsewhere.
•
A variation of an Existing Style using a nontraditional method or process (e.g., dry-hopping,‘eis’-ing, stein bier) for that style.
•
A variation of an Existing Style using a nontraditional ingredient (e.g., yeast with a nontraditional profile, hops with a different character
than described in the Base Style).
•
Out-of-spec variations of an Existing Style (e.g.,‘imperial’ versions, ‘session’ versions, overly-sweetversions, etc.).
This style is intended for beers that can’t be entered inpreviously-listed styles first, including (and especially) the
declared Base Style of beer. However, if the unusual method,
process, or ingredient results in a beer that now fits within
another defined style, the beer should be entered there. Notethat some styles already allow for different strengths (e.g.,
IPAs, Saisons), so those variations should be entered as theappropriate Base Style.

Bear in mind that a poorly-made, faulted beer should not be
used to define a new style. Drinkability should always be
maintained, while allowing for creative new concepts.
Overall Impression: Based on the declared Base Styles,
methods, and ingredients. As with all Specialty-Type Beers, theresulting combination of beer styles needs to be harmonious
and balanced, and be pleasant to drink.
Aroma: Based on the declared Base Styles.
Appearance: Based on the declared Base Styles.
Flavor: Based on the declared Base Styles.
Mouthfeel: Based on the declared Base Styles.
Comments: See preamble for intent.
Entry Instructions: The entrant must specify the Base Style
or Styles being used, and any special ingredients, processes, orvariations involved. The entrant may provide an additionaldescription of the sensory profile of the beer or the vitalstatistics of the resulting beer.
Vital Statistics: OG, FG, IBUs, SRM, and ABV will varydepending on the declared beer.
Commercial Examples: Birrificio Italiano Tipopils,
Firestone Walker Pivo Pils, Jack’s Abby Hoponius Union,
Ommegang Helles SuperiorTags: specialty-beer

34C. Experimental Beer
This is explicitly a catch-all category for any beer that does
not fit into an Existing Style description. No beer is ever “outof style” in this style, unless it can be entered in another beerstyle first. This is the last resort for any beer entered into acompetition. With the broad definition for previous styles, thisstyle should be rarely used.
Overall Impression: Varies, but should be a uniqueexperience.
Aroma: Varies.
Appearance: Varies.
Flavor: Varies.
Mouthfeel: Varies.
Comments: This style cannot represent a well-known
commercial beer (otherwise it would be a Commercial Specialty
Beer) and cannot fit into any other existing Specialty-Type Beerstyle (including those within this major category).
Entry Instructions: The entrant must specify the special
nature of the experimental beer, including the special
ingredients or processes that make it not fit elsewhere in theguidelines. The entrant must provide vital statistics for thebeer, and either a brief sensory description or a list ofingredients used in making the beer. Without this information,
judges will have no basis for evaluation.
Vital Statistics: OG, FG, IBUs, SRM, and ABV will varydepending on the declared beer.
Commercial Examples: None
Tags: specialty-beer

BJCP Beer Style Guidelines – 2021 Edition

75

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.g., education, research, study). To better meet these needs, additional systems have been developed. The alternate
categories are listed, along with the current 2021 Styles from the main guidelines.

1. Styles Sorted Using 2008 Categories(Strict)
This system uses the 2008 categories with the equivalent beerstyles from the 2021 guidelines. Any 2021 style not present in
the 2008 guidelines is categorized as a Category 23 Specialty
Beer.

(1)1. Light Lager
A. 1A. American Light Lager
B. 1B. American Lager
C. 2A. International Pale Lager
D. 4A. Munich Helles
E. 5C. Helles Exportbier(1)2. Pilsner
A. 5D. German Pils
B. 3B. Czech Premium Pale Lager
C. 27. Historical Beer: Pre-Pro Lager(1)3. European Amber Lager
A. 7A. Vienna Lager
B. 6A. Märzen
(1)4. Dark Lager
A. 2C. International Dark Lager
B. 8A. Munich Dunkel
C. 8B. Schwarzbier(1)5. Bock
A. 4C. Helles Bock
B. 6C. Dunkles Bock
C. 9A. Doppelbock
D. 9B. Eisbock(1)6. Light Hybrid Beer
A. 1C. Cream Ale
B. 18A. Blonde Ale
C. 5B. Kölsch
D. 1D. American Wheat Beer
(1)7. Amber Hybrid Beer
A. 2B. International Amber Lager
B. 19B. California Common
C. 7B. Altbier(1)8. English Pale Ale
A. 11A. Ordinary BitterB. 11B. Best BitterC. 11C. Strong Bitter(1)9. Scottish and Irish Ale
A. 14A. Scottish Light
B. 14B. Scottish Heavy
C. 14C. Scottish Export
D. 15A. Irish Red Ale
E. 17C. Wee Heavy(1)10. American Ale
A. 18B. American Pale Ale76

B. 19A. American Amber Ale
C. 19C. American Brown Ale(1)11. English Brown Ale
A. 13A. Dark Mild
B. 27. Historical Beer: London Brown Ale
C. 13B. British Brown Ale(1)12. Porter
A. 13C. English Porter
B. 20A. American Porter
C. 9C. Baltic Porter(1)13. Stout
A. 15B. Irish Stout
B. 16A. Sweet Stout
C. 16B. Oatmeal Stout
D. 16D. Foreign Export Stout
E. 20B. American Stout
F. 20C. Imperial Stout(1)14. India Pale Ale (IPA)
A. 12C. English IPA
B. 21A. American IPA
C. 22A. Double IPA(1)15. German Wheat and Rye Beer
A. 10A. Weissbier
B. 10B. Dunkles Weissbier
C. 10C. Weizenbock
D. 27. Historical Beer: Roggenbier(1)16. Belgian and French Ale
A. 24A. Witbier
B. 24B. Belgian Pale Ale
C. 25B. Saison
D. 24C. Bière de GardeE. 34A. Commercial Specialty Beer
(Belgian styles only)(1)17. Sour Ale
A. 23A. Berliner WeisseB. 23B. Flanders Red Ale
C. 23C. Oud Bruin
D. 23D. Lambic
E. 23E. Gueuze
F. 23F. Fruit Lambic(1)18. Belgian Strong Ale
A. 25A. Belgian Blond Ale
B. 26B. Belgian Dubbel
C. 26C. Belgian Tripel
D. 25C. Belgian Golden Strong Ale
E. 26D. Belgian Dark Strong Ale(1)19. Strong Ale
A. 17B. Old Ale

BJCP Beer Style Guidelines – 2021 Edition

B. 17D. English Barley WineC. 22C. American Barleywine(1)20. Fruit Beer
A. 29A. Fruit Beer
(1)21. Spice/Herb/Vegetable Beer
A. 30A. Spice, Herb, or Vegetable Beer
B. 30C. Winter Seasonal Beer
(1)22. Smoke-Flavored and Wood-Aged Beer
A. 6B. Rauchbier
B. 32A. Classic Style Smoked BeerC. 33A. Wood-Aged Beer
(1)23. Specialty Beer
A. 3A. Czech Pale Lager
B. 2B. International Amber Lager
C. 3C. Czech Amber Lager
D. 4B. Festbier
E. 3D. Czech Dark Lager
F. 5A. German Leichtbier
G. 27. Historical Beer: Kellerbier
H. 12A. British Golden Ale
I. 12B. Australian Sparkling Ale
J. 21B. Specialty IPA (all)K. 15C. Irish Extra Stout
L. 16C. Tropical Stout
M. 26A. Belgian Single
N. 17A. English Strong Ale
O. 22B. American Strong Ale
P. 22D. Wheatwine
Q. 27. Historical Beer (those notalready listed)
R. 28A. Brett BeerS. 28B. Mixed-Fermentation Sour BeerT. 28C. Wild Specialty Beer
U. 29B. Fruit and Spice BeerV. 29C. Specialty Fruit BeerW. 29D. Grape Ale
X. 30B. Autumn Seasonal BeerY. 20D. Specialty Spice BeerZ. 31A. Alternative Grain Beer
AA. 31B. Alternative Sugar BeerBB. 32B. Specialty Smoked Beer
CC. 33B. Specialty Wood-Aged Beer
DD.34A. Commercial Specialty Beer (nonBelgian styles)
EE. 34B. Mixed-Style Beer
FF. 34C. Experimental Beer

2. Styles Sorted Using 2008 Guidelines(Modified)This system uses the 2008 categories with the nearest
equivalent beer styles from the 2021 guidelines. New styles
introduced in the 2021 guidelines have been added to the(subjectively determined) most appropriate 2008 categories.

(2)1. Light Lager
A. 1A. American Light Lager

B. 1B. American Lager
C. 2A. International Pale Lager
D. 4A. Munich Helles
E. 4B. Festbier
F. 5C. Helles Exportbier(2)2. Pilsner
A. 5A. German Leichtbier
B. 3A. Czech Pale Lager
C. 5D. German Pils
D. 3B. Czech Premium Pale Lager
E. 27. Historical Beer: Pre-Pro Lager(2)3. European Amber Lager
A. 7A. Vienna Lager
B. 3C. Czech Amber Lager
C. 6A. Märzen
D. 27. Historical Beer: Kellerbier(2)4. Dark Lager
A. 2C. International Dark Lager
B. 8A. Munich Dunkel
C. 3D. Czech Dark Lager
D. 8B. Schwarzbier(2)5. Bock
A. 4C. Helles Bock
B. 6C. Dunkles Bock
C. 9A. Doppelbock
D. 9B. Eisbock(2)6. Light Hybrid Beer
A. 1C. Cream Ale
B. 18A. Blonde Ale
C. 5B. Kölsch
D. 1D. American Wheat Beer
(2)7. Amber Hybrid Beer
A. 2B. International Amber Lager
B. 27. Historical Beer: Kentucky Common
C. 19B. California Common
D. 7B. Altbier(2)8. English Pale Ale
A. 11A. Ordinary BitterB. 11B. Best BitterC. 11C. Strong Bitter
D. 12A. British Golden Ale
E. 12B. Australian Sparkling Ale(2)9. Scottish and Irish Ale
A. 14A. Scottish Light
B. 14B. Scottish Heavy
C. 14C. Scottish Export
D. 15A. Irish Red Ale
E. 17C. Wee Heavy(2)10. American Ale
A. 18B. American Pale Ale
B. 19A. American Amber Ale
C. 19C. American Brown Ale(2)11. English Brown Ale
A. 13A. Dark Mild
B. 27. Historical Beer: London Brown Ale

BJCP Beer Style Guidelines – 2021 Edition77C. 13B. British Brown Ale(2)12. Porter
A. 13C. English Porter
B. 27. Historical Beer: Pre-Pro Porter
C. 20A. American Porter
D. 9C. Baltic Porter(2)13. Stout
A. 15B. Irish Stout
B. 15C. Irish Extra Stout
C. 16A. Sweet Stout
D. 16B. Oatmeal Stout
E. 16C. Tropical Stout
F. 16D. Foreign Export Stout
G. 20B. American Stout
H. 20C. Imperial Stout(2)14. India Pale Ale (IPA)
A. 12C. English IPA
B. 21A. American IPA
C. 22A. Double IPA
D. 21B. Specialty IPA (all)(2)15. German Wheat and Rye Beer
A. 10A. Weissbier
B. 10B. Dunkles Weissbier
C. 10C. Weizenbock
D. 27. Historical Beer: RoggenbierE. 27. Historical Beer: Sahti(2)16. Belgian and French Ale
A. 24A. WitbierB. 26A. Belgian Single
C. 24B. Belgian Pale Ale
D. 25B. Saison
E. 24C. Bière de GardeF. 34A. Commercial Specialty Beer
(Belgian styles only)(2)17. Sour Ale
A. 23A. Berliner WeisseB. 23G. GoseC. 23B. Flanders Red Ale
D. 23C. Oud Bruin
E. 23D. Lambic
F. 23E. Gueuze
G. 23F. Fruit Lambic(2)18. Belgian Strong Ale
A. 25A. Belgian Blond Ale
B. 26B. Belgian Dubbel
C. 26C. Belgian Tripel
D. 25C. Belgian Golden Strong Ale
E. 26D. Belgian Dark Strong Ale(2)19. Strong Ale
A. 17B. Old Ale
B. 17A. English Strong Ale
C. 22B. American Strong Ale
D. 17D. English Barley WineE. 22C. American Barleywine
F. 22D. Wheatwine
78(2)20. Fruit Beer
A. 29A. Fruit Beer
B. 29D. Grape Ale(2)21. Spice/Herb/Vegetable Beer
A. 30A. Spice, Herb, or Vegetable Beer
B. 30B. Autumn Seasonal Beer
C. 30C. Winter Seasonal Beer
D. 30D. Specialty Spice Beer(2)22. Smoke-Flavored and Wood-Aged Beer
A. 27. Historical Beer: Piwo Grodziskie
B. 27. Historical Beer: Lichtenhainer
C. 6B. Rauchbier
D. 32A. Classic Style Smoked BeerE. 33A. Wood-Aged Beer(2)23. Specialty Beer
A. 28A. Brett Beer
B. 28B. Mixed-Fermentation Sour Beer
C. 28C. Wild Specialty BeerD. 29B. Fruit and Spice BeerE. 29C. Specialty Fruit BeerF. 31A. Alternative Grain BeerG. 31B. Alternative Sugar Beer
H. 32B. Specialty Smoked BeerI. 33B. Specialty Wood-Aged BeerJ. 34A. Commercial Specialty Beer (nonBelgian styles)
K. 34B. Mixed-Style Beer
L. 34C. Experimental Beer

3. Styles Sorted Using Style Family
This system uses new categories based on the style family orbeer style name without regard to country of origin or
history; based primarily on color and yeast. Has fewer,
broader categories.

(3)1. Pale Lager
A. 1A. American Light Lager
B. 1B. American Lager
C. 2A. International Pale Lager
D. 3A. Czech Pale Lager
E. 4A. Munich Helles
F. 4B. Festbier
G. 5A. German Leichtbier
H. 5C. Helles Exportbier(3)2. Pilsner
A. 3B. Czech Premium Pale Lager
B. 5D. German Pils
C. 27. Historical Beer: Pre-Pro Lager(3)3. Amber Lager
A. 2B. International Amber Lager
B. 3C. Czech Amber Lager
C. 6A. Märzen
D. 6B. Rauchbier
E. 7A. Vienna Lager
F. 27. Historical Beer: Kellerbier
G. 19B. California Common(3)4. Dark Lager

BJCP Beer Style Guidelines – 2021 EditionA. 2C. International Dark Lager
B. 3D. Czech Dark Lager
C. 8A. Munich Dunkel
D. 8B. Schwarzbier(3)5. Bock
A. 4C. Helles Bock
B. 6C. Dunkles Bock
C. 9A. Doppelbock
D. 9B. Eisbock(3)6. Pale Ale
A. 1C. Cream Ale
B. 5B. Kölsch
C. 12A. British Golden Ale
D. 12B. Australian Sparkling Ale
E. 18A. Blonde Ale
F. 18B. American Pale Ale
G. 24B. Belgian Pale Ale
H. 25A. Belgian Blond Ale
I. 25B. Saison
J. 26A. Belgian Single(3)7. IPA
A. 12C. English IPA
B. 21A. American IPA
C. 21B. Specialty IPA (all)D. 22A. Double IPA(3)8. Amber Ale
A. 7B. Altbier
B. 11A. Ordinary BitterC. 11B. Best BitterD. 11C. Strong BitterE. 14A. Scottish Light
F. 14B. Scottish Heavy
G. 14C. Scottish Export
H. 15A. Irish Red Ale
I. 19A. American Amber Ale
J. 24C. Bière de GardeK. 26B. Belgian Dubbel
L. 27. Historical Beer: Kentucky Common(3)9. Brown Ale
A. 13A. Dark Mild
B. 13B. British Brown Ale
C. 19C. American Brown Ale
D. 27. Historical Beer: London Brown Ale(3)10. Porter
A. 9C. Baltic Porter
B. 13C. English Porter
C. 20A. American Porter
D. 27. Historical Beer: Pre-Pro Porter(3)11. Stout
A. 15B. Irish Stout
B. 15C. Irish Extra Stout
C. 16A. Sweet Stout
D. 16B. Oatmeal Stout
E. 16C. Tropical Stout
F. 16D. Foreign Extra Stout

G. 20B. American Stout
H. 20C. Imperial Stout(3)12. Strong Ale
A. 17A. British Strong Ale
B. 17B. Old Ale
C. 17C. Wee Heavy
D. 17D. English Barley WineE. 22B. American Strong Ale
F. 22C. American Barleywine
G. 22D. Wheatwine
H. 25C. Belgian Golden Strong Ale
I. 26C. Belgian Tripel
J. 26D. Belgian Dark Strong Ale(3)13. Wheat Beer
A. 1D. American Wheat Beer
B. 10A. Weissbier
C. 10B. Dunkles Weissbier
D. 10C. Weizenbock
E. 23A. Berliner WeisseF. 23D. Lambic
G. 23E. Gueuze
H. 23F. Fruit Lambic
I. 23G. GoseJ. 24A. Witbier
K. 27. Historical Beer: Piwo Grodziskie
L. 27. Historical Beer: Lichtenhainer
M. 27. Historical Beer: RoggenbierN. 27. Historical Beer: Sahti(3)14. Sour Ale
A. 23B. Flanders Red
B. 23C. Oud Bruin(3)15. Specialty Beer
A. All remaining beers in Categories 28-34

4. Styles Sorted Using Country of Origin
This system uses new categories based on country of origin.
Specialty beers omitted.

(4)1. United States
A. 1A. American Light Lager
B. 1B. American Lager
C. 1C. Cream Ale
D. 1D. American Wheat Beer
E. 18A. Blonde Ale
F. 18B. American Pale Ale
G. 19A. American Amber Ale
H. 19B. California Common
I. 19C. American Brown Ale
J. 20A. American Porter
K. 20B. American Stout
L. 21A. American IPA
M. 21B. Specialty IPA
N. 22A. Double IPA
O. 22B. American Strong Ale
P. 22C. American Barleywine
Q. 22D. Wheatwine

BJCP Beer Style Guidelines – 2021 Edition79R. 27. Historical Beer: Kentucky Common
S. 27. Historical Beer: Pre-Pro Lager
T. 27. Historical Beer: Pre-Pro Porter(4)2. International
A. 2A. International Pale Lager
B. 2B. International Amber Lager
C. 2C. International Dark Lager(4)3. England
A. 11A. Ordinary BitterB. 11B. Best BitterC. 11C. Strong Bitter
D. 12A. British Golden Ale
E. 12C. English IPA
F. 13A. Dark Mild
G. 13B. British Brown Ale
H. 13C. English Porter
I. 16A. Sweet Stout
J. 16B. Oatmeal Stout
K. 16C. Tropical Stout
L. 16D. Foreign Extra Stout
M. 17A. British Strong Ale
N. 17B. Old Ale
O. 17D. English Barley WineP. 20C. Imperial Stout
Q. 27. Historical Beer: London Brown Ale(4)4. Scotland
A. 14A. Scottish Light
B. 14B. Scottish Heavy
C. 14C. Scottish Export
D. 17C. Wee Heavy(4)5. Ireland
A. 15A. Irish Red Ale
B. 15B. Irish Stout
C. 15C. Irish Extra Stout(4)6. Belgium
A. 23B. Flanders Red Ale
B. 23C. Oud Bruin
C. 23D. Lambic
D. 23E. Gueuze
E. 23F. Fruit Lambic
F. 24A. Witbier
G. 24B. Belgian Pale Ale
H. 25A. Belgian Blond Ale
I. 25B. Saison
J. 25C. Belgian Golden Strong Ale
K. 26A. Belgian Single
L. 26B. Belgian Dubbel
M. 26C. Belgian Tripel
N. 26D. Belgian Dark Strong Ale(4)7. France
A. 24C. Bière de Garde(4)8. Germany
A. 4A. Munich Helles
B. 4B. Festbier
C. 4C. Helles Bock80

D. 5A. German Leichtbier
E. 5B. Kölsch
F. 5C. Helles Exportbier
G. 5D. German Pils
H. 6A. Märzen
I. 6B. Rauchbier
J. 6C. Dunkles Bock
K. 7B. Altbier
L. 27. Historical Beer: Kellerbier
M. 8A. Munich Dunkel
N. 8B. Schwarzbier
O. 9A. Doppelbock
P. 9B. Eisbock
Q. 10A. Weissbier
R. 10B. Dunkles Weissbier
S. 10C. Weizenbock
T. 23A. Berliner Weisse
U. 23G. Gose
V. 27. Historical Beer: Lichtenhainer
W. 27. Historical Beer: Roggenbier(4)9. Austria
A. 7A. Vienna Lager(4)10. Czech Republic
A. 3A. Czech Pale Lager
B. 3B. Czech Premium Pale Lager
C. 3C. Czech Amber Lager
D. 3D. Czech Dark Lager(4)11. Poland
A. 27. Historical Beer: Piwo Grodziskie(4)12. Scandinavia
A. 9C. Baltic Porter
B. 27. Historical Beer: Sahti(4)13. Australia
A. 12B. Australian Sparkling Ale

5. Styles Sorted Using History
This system attempts to break the styles into groups based on
historical development and derived styles in a more granularapproach than the style family sorting.

(5)1. Pilsner
A. 3A. Czech Pale Lager
B. 3B. Czech Premium Pale Lager
C. 5D. German Pils
D. 27. Historical Beer: Pre-Pro Lager
E. 5A. German Leichtbier(5)2. Mass Market Pale Lager
A. 1B. American Lager
B. 2A. International Pale Lager
C. 1A. American Light Lager(5)3. European Pale Lager
A. 5C. Helles Exportbier
B. 4A. Munich Helles
C. 4B. Festbier
D. 4C. Helles Bock(5)4. Amber Lager

BJCP Beer Style Guidelines – 2021 Edition

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

BJCP Beer Style Guidelines – 2021 Edition

81

APPENDIX B: LOCAL STYLES
This appendix contains style descriptions submitted by local BJCP judges or brewers within a single country or region for emerging
styles of local importance that may or may not have wider popularity. The BJCP has reviewed, edited, and verified the styledescriptions, which may be used by anyone, not just as an appellation in the local area (although judges outside the area may not befamiliar with them). These local styles are part of the Style Guidelines, and are not provisional styles.

Argentine Styles
X1. Dorada Pampeana
Suggested style placement: Category 18 (Pale American Beer)
En sus comienzos los cerveceros caseros argentinos estaban
muy limitados: no existían los extractos, sólo malta pilsen ylúpulo Cascade. Sólo levaduras secas, comúnmente
Nottingham, Windsor o Safale. Con estos ingredientes, loscerveceros argentinos desarrollaron una versión específica dela Blond Ale, llamda Dorada Pampeana.
Impresión general: Fácilmente bebible, accesible, conorientación a malta.
Aroma: aroma dulce maltoso ligero a moderado. Es aceptableel aroma frutal bajo a moderado. Debe tener aroma a lúpulo
bajo a medio. Sin diacetilo.
Aspecto: color amarillo claro a dorado profundo. Claro abrillante. Espuma baja a medio con buena retención.
Sabor: Dulzor maltoso inicial suave. Típicamente ausentes los
flavors a caramelo. Flavor a lúpulo ligero a moderado(usualmente Cascade), pero no debería ser agresivo. Amargor
bajo a moderado, pero el balance tiende a la malta. Final
medio-seco o algo dulce. Sin diacetilo.
Sensación en boca: Cuerpo mediano ligero a medio.
Carbonatación media a alta. Sensación suave sin amargoráspero o astringencia.
Comentarios: es dificultoso lograr el balance.
Historia: los primeros cerveceros argentinos sólo accedían amalta pilsen y lúpulo cascade y con ellos desarrollaron esta
variante de Blond Ale.
Ingredientes: usualmente solo malta pálida o pilsen, aunquepuede incluir bajas proporciones de malta caramelizadas.
Comúnmente lúpulo Cascade. Levaduras americanas limpias,
británicas levemente frutadas o Kölsch, usualmenteacondicionada en frío.
Estadísticas vitales:
D.I.: 1.042 – 1.054
IBUs: 15 – 22
D.F.: 1.009 – 1.013
SRM: 3 – 5
G.A.: 4,3º – 5,5º
Pampas Golden Ale
Overall impression: Easy drinkability, malt-oriented.
Aroma: Light to moderate sweet malty aroma. Low tomoderate fruity aroma is acceptable. May have a low to
medium hop aroma. No diacetyl.
Appearance: Light yellow to deep gold color. Clear tobrilliant. Low to medium head with good retention.
Flavor: Initial soft malty sweetness. Caramel flavors typicallyare absent. Mild to moderate hop flavor (usually Cascade), butshould not be aggressive. Low to moderate hop bitterness, thebalance is normally towards the malt. Half-dry to something
sweet finish. No diacetyl.
Mouthfeel: Medium-light to medium body. Medium to highcarbonation. Smooth without harsh bitterness or astringency.
Comments: It is difficult to achieve the balance.

82

History: At the beginning Argentine homebrewers were very
limited: there weren´t extract, they could use only pils malt,
Cascade hops and dry yeast, commonly Nottingham, Windsor
or Safale. With these ingredients, Argentine brewers developed
a specific version of Blond Ale, named Dorada Pampeana.
Ingredients: Usually only pale or pils malt, although may
include low rates of caramelized malt. Commonly Cascade
hops. Clean American yeast, slightly fruity British or Kölsch,
usually packaged in cold.
Vital Statistics:
OG: 1.042 – 1.054
IBU: 15 – 22
FG: 1.009 – 1.013
SRM: 3 – 5
ABV: 4.3% – 5.5%

X2. IPA Argenta
Suggested style placement: Category 21 (IPA)
IPA Especialidad: IPA ARGENTA
Impresión general: Una Pale Ale Argentina decididamente
amarga y lupulada, refrescante y moderadamente fuerte. La
clave del estilo está en la tomabilidad sin asperezas y con unbuen balance.
Aroma: Intenso aroma a lúpulo con carácter floral y cítrico,derivado de los lúpulos argentinos. Muchas versiones tienen
dry-hopping, lo que otorga un carácter a hierba adicional,
aunque esto no es requerido. Puede hallarse dulzura límpida a
malta e inclusive algo de caramelo, pero con menor tenor queen las Ipas inglesas. Un carácter frutal leve de los ésteres es
aceptable, al igual que toques fenólicos producto de lafermentación del trigo, que nunca deben ser dominantes y solo
deben agregar complejidad. De todos modos, el carácter
relativmente neutro de la fermentación es lo más usual. Puede
notarse algo de alcohol en las versiones más fuertes. Sin DMS.
El diacetil es un demérito importante en esta cerveza ya que
apaga el lúpulo, por lo que nunca debe estar presente.
Aspecto: El color varía de dorado medio a cobre rojizo medio.
Algunas versiones pueden tener un tinte anaranjado. Debe ser
clara, aunque las versiones con dry-hopping o que contienen
trigo no malteado pueden tener una leve turbiedad. Buena
espuma persistente.
Sabor: A lúpulo medio a alto, debiendo reflejar el carácter dellúpulo argentino, con aspectos prominentemente cítricos apomelo rosado y cáscara de mandarina, que deben dominar.
Puede tener también tonos florales como flores de azhar otambién herbal y/o resinoso aunque es menos habitual y solodebe agregar complejidad. Amargor medio a medio alto,
soportado por una maltosidad limpia que proporciona unbalance adecuado.
Sabor a malta bajo a medio, límpido, aunque son aceptables
bajos niveles acaramelados o picantes por el uso de trigo, sea ono malteado. Sin diacetil. Un bajo carácter frutal es aceptable,
pero no requerido. El amargor debe permanecer en el
retrogusto pero nunca debe ser áspero. Finish medio seco aseco y refrescante. Puede percibirse algún sabor a alcohol enlas versiones más fuertes.
Sensación en boca: cuerpo medio liviano a medio, suave, sin
astringencias derivadas del lúpulo, aunque la moderada a

BJCP Beer Style Guidelines – 2021 Edition

moderada alta carbonatación puede combinarse con el trigo
para dar una sensación seca, aún en presencia de la dulzura dela malta. Suave tibieza a alcohol en las versiones más fuertes(no en todas). Menor cuerpo que la IPA inglesa, y más seca quela IPA Americana.
Historia: La versión Argentina del histórico estilo inglésdesarrollada en el marco de una serie de encuentros de laAsociación Civil Somos Cerveceros en 2013, donde se fueron
definiendo sus características distintivas. Se diferencia de la
IPA Americana por agregado de trigo a la receta de granos y el
uso de lúpulos Argentinos que tienen características únicas desabor y aroma. Se busca que las caracterísiticas cítricas dellúpulo Argentino armonicen con el trigo, como sucede en la
Witbier. El agregado de bajas cantidades de trigo puede
recordar al grist de la Kölsch, donde también hay un frutado
producto de la fermentación.
Ingredientes: malta pálida (bien modificada y disponible
para maceración simple) y una cantidad de trigo comocomplemento que no debe superar el 15%; El trigo puede ser
malteado o sin maltear. EN el caso de agregar caramelos,
deben ser limitados y preferentemente utilizando trigo
caramelo. Los lúpulos Argentinos como el Cascade, Mapuche y
Nugget son los usuales, aunque puede tener Spalt, Victoria y
Bullion para agregar complejidad. Levadura americana que daun perfil límpido o levemente frutal. El agua varía de blanda a
moderadamente sulfatada.
Estadísticas vitales:
DO: 1055 – 1065
IBU: 35 – 60
DF: 1008 – 1015
SRM: 6 – 15
GA 5.0 – 6.5%.
Ejemplos comerciales: Antares Ipa Argenta, Kerze Ipa
Argenta.
Argentine IPA
Overall Impression: A decidedly hoppy and bitter,
refreshing and moderately strong Argentine pale ale. The clueis drinkability without harshness and best balance.
Aroma: Intense hop aroma with a citrusy and floral character
derived from Argentine hops. Some clean malty sweetness andcaramel may be found in the background, but should be at alower level than in English examples. Fruitiness from esters
and light phenols from fermentation of wheat may also be
detected in some versions, although a neutral fermentation
character is usual. Some alcohol may be noted in stronger
versions. No DMS. The diacetyl is a high demerit because it cancover aroma hops, and never should be present.
Appearance: Color ranges from medium gold to medium
reddish copper; some versions can have an orange-ish tint.
Should be clear, although unfiltered dry-hopped versions orwith unmalted wheat may be little hazy. Good head stand,persistent.
Flavor: Hop flavor is medium to high, and should reflect an
Argentine hop character: citrusy, grapefruit and tangerine peelmust be dominant. May have some floral character like orange
blossoms, or herbal and resinous, although it is less commonand should only add complexity. Medium-high to very highhop bitterness, although the malt backbone will support thestrong hop character and provide the best balance. Malt flavor
should be low to medium, and is generally clean and malty
sweet although some caramel or spicy flavors from wheat,
malted or unmalted, are acceptable at low levels. No diacetyl.
Low fruitiness is acceptable but not required. The bitterness
may linger into the aftertaste but should not be harsh.
Medium-dry to dry finish, refreshing. Some clean alcohol flavor
can be noted in stronger versions.

Mouthfeel: Medium-light to medium-bodied mouthfeel
without hop-derived astringency, although moderate tomedium-high carbonation can combine with wheat to renderan overall dry sensation in the presence of malt sweetness.
Some smooth alcohol warming can and should be sensed instronger (but not all) versions. Body is generally less than inEnglish counterparts, and more dry than Americancounterparts.
History: An Argentine version of the historical English style,developed in 2013 from Somos Cerveceros Association
meetings, when its distinctive characteristics were defined.
Different from an American IPA in that it is brewed with wheat
and using Argentine hops, with its unique flavor and aroma
characteristic. Based on a citrus (from Argentine hop) andwheat pairing idea, like in a Witbier. Low amounts of wheat are
similar to a Kölsch grist, as is some fruitiness fromfermentation.
Ingredients: Pale ale malt (well-modified and suitable forsingle-temperature infusion mashing) with up to 15% wheat,
either malted or unmalted; Caramel malts should be limited
and preferably be caramel wheat. Argentine hops like Cascade,
Mapuche and Nugget are typical, although Spalt, Victoria or
Bullion may be used to add complexity; American yeast thatcan give a clean or slightly fruity profile. Water character varies
from soft to moderately sulfate.
Vital Statistics:
OG: 1.055 – 1.065
IBU: 35 – 60
FG: 1.008 – 1.015
SRM: 6 – 15
ABV: 5.0 – 6.5%.
Commercial Examples: Antares Ipa Argenta, Kerze Ipa
Argenta.

Italian Styles
X3. Italian Grape Ale
For uses outside Italy, see 29D Grape Ale.
Aroma: Aromatic characteristics of a particular grape have to
be noticeable but do should not overpower the other aromas.
The grape character should be pleasant and should not havedefects such as oxidation. Malt character is usually restrained
and should not exhibit a roasty, stout like, profile. Hop aroma(floral, earthy) can range from medium-low to absent. Some
examples can have a low wild character described as barnyard,
earthy, goaty but should not be as intense as in a lambic/fruitlambic. No diacetyl.
Appearance: Color can range from light gold to copper but
some examples can be brown. Reddish/ruby color is usually
due to the use of red grape varieties. White to reddish headwith generally a medium low retention. Clarity is generally
good but some cloudiness may be present.
Flavor: As with aroma, grape character (must or wine-like)must be present and may range from medium-low to mediumhigh intensity. Varieties of grape can contribute differently on
the flavor profile: in general stone/tropical fruit flavors (peach,pear, apricot, pineapple) can come from white grapes and red
fruit flavors (e.g., cherry, strawberry) from red grape varieties.
Further fruity character of fermentative origin is also common.
Different kinds of special malts can be used but should be
supportive and balanced, not so prominent as to overshadow
the base beer. Strong roasted and/or chocolate character isinappropriate. Light sour notes, due to the use of grape, arecommon and may help to improve the drinkability but should
not be prominent as in Sour ale/Lambic or similar. Oak flavors,

BJCP Beer Style Guidelines – 2021 Edition83

along with some barnyard, earthy, goaty notes can be present
but should not be predominant. Bitterness and hop flavors arelow. Diacetyl is absent
Mouthfeel: Medium-high carbonation improves theperception of aroma. Body is generally from low to medium
and some acidity can contribute to increase the perception ofdryness. Strong examples can show some warming but without
being hot or solventy.
Overall Impression: A sometimes refreshing, sometimes
more complex Italian ale characterized by different varieties ofgrapes.
History: Initially brewed at Birrificio Montegioco andBirrificio Barley in 2006-2007, Italian Grape Ale (IGA) is now
produced by many Italian craft breweries. It’s also becoming
popular in US and other wine countries. It represents a
communion between beer and wine promoted to the large local
availability of different varieties of grapes across the country.
They can be an expression of territory, biodiversity andcreativity of the brewer. Normally seen as a specialty beer inthe range of products of the brewery.
Breweries call “Wild IGA” or “Sour IGA” any wild/sour versionof the style.
Ingredients: Pils in most of cases or pale base malt with somespecial malts (if any). Grape content can represent up to 40%
of whole grist. Grape or grape must, sometimes extensively
boiled before use, can be used at different stages: duringboiling or more commonly during primary/secondary
fermentation. Yeast can show a neutral character (morecommon) or a fruity/spicy profile (English and Belgianstrains). Wine yeast can be used also in conjunction with otheryeasts. Continental hop varieties, mainly German or English,
are used in low quantities in order not to excessively
characterize the beer.
Style Comparison: Similar to Fruit Beer but evolved as astandalone style due to the abundance of grapes varieties in
Italy.
Vital Statistics:
IBUs: 6 – 30
SRM: 4 – 25

OG: 1.045 – 1.100
FG: 1.005 – 1.015
ABV: 4.5 – 12%

Commercial Examples: Montegioco Open Mind, Birrificio
Barley BB5-10, Birrificio del Forte Il Tralcio, Viess Beer al
mosto di gewurtztraminer, CRAK IGA Cabernet, Birrificio
Apuano Ninkasi, Luppolajo Mons Rubus
Tags: Specialty-beer, Fruit

Brazilian Styles
X4. Catharina Sour
Estilo sugerido para inscrição: Categoria 29 (Fruit Beer)
Impressão Geral: Uma cerveja refrescante de trigo, ácida e
com frutas, possui um caráter de frutas vivida e uma acidez
lática limpa. A graduação alcoólica contida, o corpo leve, acarbonatação elevada, e amargor abaixo da percepção fazemcom que a fruta fresca seja o destaque. A fruta não precisa serde caráter tropical, mas normalmente apresenta este perfil.
Aroma: Médio à alto caráter de fruta, reconhecível e
identificável de forma imediata. Uma acidez lática limpa deintensidade baixa à media que complementa a fruta. Malte
tipicamente neutro, mas pode apresentar notas de pão e grãos
em caráter de apoio. Fermentação limpa sem caráter de84

levedura selvagem ou funky. Sem aroma de lúpulo. Sem álcool
agressivo. Especiarias, ervas e vegetais devem complementar a
fruta se estiverem presentes.
Aparência: Coloração tipicamente bastante clara – amarelapalha até dourada. Espuma branca de média à alta formação emédia à boa retenção. A coloração da espuma e da cerveja
podem ser alteradas e ficar com a coloração da fruta. Claridade
pode ser bastante límpida até turva. Efervescente.
Sabor: Sabor de fruta fresca dominante em intensidade média
à alta, com uma acidez lática limpa de intensidade baixa àmédia-alta de forma complementar mas notável. A fruta deve
ter um caráter fresco, sem parecer cozida, parecida com geléia
ou artificial. O malte é normalmente ausente, se presente podeter um caráter baixo de grãos ou pão, mas não deve nunca
competir com a fruta ou a acidez. Amargor do lúpulo abaixo dolimiar de percepção. Final seco com um retrogosto limpo, ácido
e frutado. Sem sabor de lúpulo, notas acéticas, diacetil, ou
sabores funk oriundos de Brett. Especiarias, ervas e vegetais
são opcionais e em caráter complementar à fruta.
Sensação de Boca: Corpo baixo à médio-baixo.
Carbonatação média à alta. Sem aquecimento alcoólico. Acidez
baixa à média-baixa sem ser agressivamente ácida ou
adstringente.
Comentários: Melhor servida fresca. A acidez pode fazercom que a cerveja pareça mais seca e com um corpo menor doque a gravidade final sugere. Uma Berliner Weisse com adição
de frutas deve ser inscrita na categoria 29A Fruit Beer.
História: Os exemplos individuais existiam com nomes
diferentes anteriormente no Brasil, mas o estilo se tornou
popular com esse nome depois que foi definido formalmente
em 2015 durante uma reunião entre cervejeiros profissionais ecaseiros em Santa Catarina. Utilizando ingredientes locais
adequados para um clima quente, o estilo se espalhou paraoutros estados do Brasil e além, sendo um estilo muito popularna América do Sul – tanto em competições comerciais comocaseiras.
Ingredientes: Malte Pilsen com malte de trigo ou trigo não
maltado. A técnica de Kettle Sour com o uso de Lacto é a maiscomum de ser utilizada, seguida por uma fermentação com
uma levedura ale neutra. A fruta é tipicamente adicionada nos
estágios finais da fermentação. Frutas da estação frescas,
comumente tropicais. Especiarias, ervas e vegetais são
opcionais, mas devem sempre estar em caráter de apoio eelevar a percepção da fruta.
Comparações de Estilo: Como uma Berliner Weisse mais
forte, mas com fruta fresca e sem Brett. Menos ácida do que
Lambic e Gueuze e sem o caráter da Brett. A partir do guia deestilos 2021, cervejas semelhantes podem ser inscritas no estilomais amplo 28C Wild Specialty Beer Style.
Estatisticas “Vitais”:
OG: 1.039 – 1.048
IBU: 2 – 8
FG: 1.004 – 1.012
SRM: 2 – 6
ABV: 4.0 – 5.5%.
Exemplos Comerciais: Armada Daenerys, Blumenau
Catharina Sour Pêssego, Istepô Goiabêra, Itajahy Catharina
Araçá Sour, Liffey Coroa Real, UNIKA Tangerina Clemenules
Marcações: estilo-craft, fruta, ácida, cerveja-specialty

BJCP Beer Style Guidelines – 2021 Edition

Catharina Sour
Suggested style placement: Category 29 (Fruit Beer)

New Zealand Styles

Overall Impression: A refreshing fruited sour wheat beerwith a vibrant fruit character and a clean lactic acidity. The
restrained alcohol, light body, elevated carbonation, and lack ofperceived bitterness allows the fresh fruit to be highlighted.
The fruit is often, but not always, tropical in nature.
Aroma: Medium to high fruit character, immediately
noticeable and recognizable. A clean lactic sourness, low to
medium, supports the fruit. Neutral malt typically, but canhave low grainy or bready notes in support. Clean fermentation
profile with no wild or funky yeast character. No hop aroma.
No sharp alcohol. Optional Spices, Herbs, and Vegetables
should support the fruit if present.
Appearance: Color is often fairly pale – straw to gold.
Medium to high white head with fair to good retention. The
color of the beer and head can also take on the color of the
fruit. Clarity can be quite clear to hazy. Effervescent.
Flavor: Medium to high fresh fruit flavor dominates, with asupportive but noticeable, low to medium-high clean lacticsourness. The fruit should have a fresh character, not seeming
cooked, jam-like, or artificial. The malt is often absent, but if
present can have a low grainy or bready quality that nevercompetes with the fruit or sourness. Hop bitterness below
sensory threshold. Dry finish with a clean, tart, and fruity
aftertaste. No hop flavor, acetic notes, diacetyl, or funky Brettflavors. Spices, Herbs, and Vegetables are optional in supportof the fruit.
Mouthfeel: Low to medium-low body. Medium to highcarbonation. No alcohol warmth. Low to medium-high acidity
without being aggressively sour or astringent.
Comments: Best consumed fresh. The acidity may make thebeer seem drier and lighter in body than the final gravity mightsuggest. Berliner Weisse beers with fruit should be entered as
29A Fruit Beer.
History: Individual examples existed under different names
previously in Brazil, but the style became popular under thisname after it was formally defined in 2015 during a workshop
between craft brewers and homebrewers in the Brazilian stateof Santa Catarina. Featuring local ingredients well-suited to thewarm climate, the style has spread to other states within Brazil
and elsewhere, and is a very popular modern style in SouthAmerica – both commercially and in homebrew competitions.
Ingredients: Pilsner malt with wheat malt or unmalted
wheat. Kettle sour technique with Lacto is most common,
followed by fermentation with a neutral ale yeast. Fruittypically added late in fermentation. Fresh seasonal fruit, often
tropical. Spices, Herbs, and Vegetables are optional, but always
should support and enhance the fruit presentation.
Style Comparison: Like a stronger Berliner Weisse, but withfresh fruit and no Brett. Less sour than Lambic and Gueuze,
and without Brett character. As of the 2021 Guidelines, similarbeer could be entered in the broader 28C Wild Specialty Beerstyle.
Vital Statistics:
OG: 1.039 – 1.048
IBU: 2 – 8
FG: 1.004 – 1.012
SRM: 2 – 6
ABV: 4.0 – 5.5%.
Commercial Examples: Armada Daenerys, Blumenau
Catharina Sour Pêssego, Istepô Goiabêra, Itajahy Catharina
Araçá Sour, Liffey Coroa Real, UNIKA Tangerina Clemenules
Tags: craft-style, fruit, sour, specialty-beer

X5. New Zealand Pilsner
Suggested style placement: Category 12 (Pale Commonwealth
Beer)
Overall Impression: A pale, dry, golden-colored, cleanlyfermented beer showcasing the characteristic tropical, citrusy,
fruity, grassy New Zealand-type hops. Medium body, soft
mouthfeel, and smooth palate and finish, with a neutral tobready malt base provide the support for this very drinkable,
refreshing, hop-forward beer.
Aroma: Medium to high hop aroma reflective of modern New
World hop varieties, often showcasing tropical fruit, citrus(lime, white grapefruit), gooseberry, honeydew melon, with alight green bell pepper or grassy aspect. Medium-low to
medium malt in support, with a neutral to bready-crackery
quality. Very low DMS acceptable but not required. Neutral,clean yeast character, optionally with a very light sulfury
quality. The hop character should be most prominent in thebalance, but some malt character must be evident.
Appearance: Straw to deep gold in color, but most examples
are yellow-gold. Generally quite clear to brilliant clarity;
haziness is a fault. Creamy, long-lasting white head.
Flavor: Medium to high hop bitterness, cleanly bitter notharsh, most prominent in the balance and lasting into theaftertaste. Medium to high hop flavor with similar
characteristics as the aroma (tropical, citrus, gooseberry,melon, grass). Medium to medium-low malt flavor, grainysweet, bready, or crackery. Clean fermentation profile(fermentation esters are a fault). Dry to off-dry with a clean,smooth finish and bitter but not harsh aftertaste. The malt may
suggest an impression of sweetness but the beer should not beliterally sweet. The finish may be dry but not seem crisp or
biting. The balance should always be bitter, but the malt flavor
must be noticeable.
Mouthfeel: Medium to medium-light body. Medium tomedium-high carbonation. Smoothness is the most prominent
impression. Never harsh nor astringent.
Comments: The hop aromatics often have a similar quality
as many New Zealand Sauvignon Blanc wines, with tropicalfruit, grassy, melon, and lime aromatics. Often brewed as a
hybrid style in New Zealand using a neutral ale yeast at cooltemperatures. Limiting the sulfur content of the finishedproduct is important since it can clash with the hop character.
History: Largely defined by the original created at Emerson’s
Brewery in the mid-1990s, New Zealand Pilsner has expanded
in character as the varieties of New Zealand hops have
expanded in number and popularity.
Ingredients: New Zealand hop varieties, such as Motueka,
Riwake, Nelson Sauvin, often with Pacific Jade for bittering.
Other new world varieties from Australia or the US may be
used, if they have similar characteristics. Pale base malts,
Pilsner or pale types, perhaps with a small percentage of wheat
malt. Fairly low-mineral water, typically with more chloride
than sulfate. Clean lager yeast or very neutral ale yeast.
Style Comparison: Compared to a German Pils, not as crisp
and dry in the finish with a softer, maltier presentation and afuller body. Compared to a Czech Premium Pale Lager, lessmalt complexity, a cleaner fermentation. Similar in balance to a
Kolsch or British Golden Ale, but with a hoppier aroma.
Compared to any of these German styles, showcasing New
Zealand hop varieties with tropical, citrusy, fruity, grassy

BJCP Beer Style Guidelines – 2021 Edition85

characteristics, often with a white wine-like character. Should
not be as hoppy or bitter in balance as an IPA.
Vital Statistics:
OG: 1.044 – 1.056
IBU: 25 – 45
FG: 1.009 – 1.014
SRM: 2 – 6
ABV: 4.5 – 5.8%.
Commercial Examples: Croucher New Zealand Pilsner,
Emerson’s Pilsner, Liberty Halo Pilsner, Panhead Port Road
Pilsner, Sawmill Pilsner, Tuatara Mot Eureka
Tags: bitter, pale-color, standard-strength, bottom-fermented,
hoppy, pilsner-family, lagered, craft-style, pacific86

BJCP Beer Style Guidelines – 2021 Edition