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  1. Name: American Amber Ale
  2. Category: American Ale
  3. Style Guide: BJCP 2008
  4. Style Number: 10 B
  5. Type: Ale
  6.  
  7. Color Range: 10.0-17.0 SRM
  8. Original Gravity Range: 1.045-1.060 SG
  9. Final Gravtity Range: 1.010-1.015 SG
  10. Bitterness Range: 25.0-40.0 IBU
  11. Alcohol by Volume Range: 4.50-6.00 %
  12. Carbonation Range: 2.3-2.8 vols
  13.  
  14. Profile: Can overlap in color with Am pale ales. However, Am amber ales differ from Am pale ales not only by being usually darker in color, but also by having more caramel flavor, more body, & usually being balanced more evenly between malt and bitterness. Should not have a strong chocolate or roast character that might suggest an American brown ale (although small amounts OK
  15. Notes: http://www.bjcp.org/2008styles/style10.html#1bLike an American pale ale with more body, more caramel richness, and a balance more towards malt than hops (although hop rates can be significant). Known simply as Red Ales in some regions, these beers were popularized in the hop-loving Northern California and the Pacific Northwest areas before spreading nationwide.
  16. Ingredients: Pale ale malt, typ Am two-row. Medium to dark crystal malts. May contain specialty grains which add character and uniqueness. Am hops, often w citrusy flavors, are common but others may also be used. Water can vary in sulfate & carbonate content.
  17. Examples: North Coast Red Seal Ale, Tröegs HopBack Amber Ale, Deschutes Cinder Cone Red, Pyramid Broken Rake, St. Rogue Red Ale, Anderson Valley Boont Amber Ale, Lagunitas Censored Ale, Avery Redpoint Ale, McNeill's Firehouse Amber Ale, Mendocino Red Tail Ale, Bel
  18.  
  19. ---------------------------------------------------------------------
  20.  
  21. Name: American Barleywine
  22. Category: Strong Ale
  23. Style Guide: BJCP 2008
  24. Style Number: 19 C
  25. Type: Ale
  26.  
  27. Color Range: 10.0-19.0 SRM
  28. Original Gravity Range: 1.080-1.120 SG
  29. Final Gravtity Range: 1.016-1.030 SG
  30. Bitterness Range: 50.0-120.0 IBU
  31. Alcohol by Volume Range: 8.00-12.00 %
  32. Carbonation Range: 1.8-2.5 vols
  33.  
  34. Profile: The American version of the Barleywine tends to have a greater emphasis on hop bitterness, flavor and aroma than the English Barleywine, and often features American hop varieties. Differs from an Imperial IPA in that the hops are not extreme, the malt is more forward, and the body is richer and more characterful.
  35. Notes: http://www.bjcp.org/2008styles/style19.html#1c
  36. A well-hopped American interpretation of the richest and strongest of the English ales. The hop character should be evident throughout, but does not have to be unbalanced. The alcohol strength and hop bitterness often combine to leave a very long finish.
  37. Ingredients: Well-modified pale malt,Some specialty/character malts may be used.Dark malts should be used with restraint,most color arises from lengthy boil.Citrusy American hops common, any varieties can be used.Generally uses an attenuative American yeast.
  38. Examples: Sierra Nevada Bigfoot, Great Divide Old Ruffian, Victory Old Horizontal, Rogue Old Crustacean, Avery Hog Heaven Barleywine, Bell's Third Coast Old Ale, Anchor Old Foghorn, Three Floyds Behemoth, Stone Old Guardian, Bridgeport Old Knucklehead, ++++
  39.  
  40. ---------------------------------------------------------------------
  41.  
  42. Name: American Brown Ale
  43. Category: American Ale
  44. Style Guide: BJCP 2008
  45. Style Number: 10 C
  46. Type: Ale
  47.  
  48. Color Range: 18.0-35.0 SRM
  49. Original Gravity Range: 1.045-1.060 SG
  50. Final Gravtity Range: 1.010-1.016 SG
  51. Bitterness Range: 20.0-40.0 IBU
  52. Alcohol by Volume Range: 4.30-6.20 %
  53. Carbonation Range: 2.0-2.6 vols
  54.  
  55. Profile: A strongly flavored, hoppy brown beer, originated by American home brewers. Related to American Pale and American Amber Ales, although with more of a caramel and chocolate character, which tends to balance the hop bitterness and finish.
  56. Notes: http://www.bjcp.org/2008styles/style10.html#1c
  57. Can be considered a bigger, maltier, hoppier interpretation of Northern English brown ale or a hoppier, less malty Brown Porter, often including the citrus-accented hop presence that is characteristic of American hop varieties.
  58. Ingredients: Well-modified pale malt, either American or Continental, plus crystal & darker malts should complete the malt bill. American hops are typical, UK or noble hops can also be used. Moderate carbonate water would appropriately balance the dark malt acidity
  59. Examples: Bell's Best Brown, Smuttynose Old Brown Dog Ale, Big Sky Moose Drool Brown Ale, North Coast Acme Brown, Brooklyn Brown Ale, Lost Coast Downtown Brown, Left Hand Deep Cover Brown Ale
  60.  
  61. ---------------------------------------------------------------------
  62.  
  63. Name: American IPA
  64. Category: India Pale Ale (IPA)
  65. Style Guide: BJCP 2008
  66. Style Number: 14 B
  67. Type: Ale
  68.  
  69. Color Range: 6.0-15.0 SRM
  70. Original Gravity Range: 1.056-1.075 SG
  71. Final Gravtity Range: 1.010-1.018 SG
  72. Bitterness Range: 40.0-70.0 IBU
  73. Alcohol by Volume Range: 5.50-7.50 %
  74. Carbonation Range: 2.2-2.7 vols
  75.  
  76. Profile: An American version of the historical English style, brewed using American ingredients and attitude
  77. Versions with a noticeable Rye character ("RyePA") should be entered in the Specialty category.
  78. Notes: http://www.bjcp.org/2008styles/style14.html#1b
  79. A decidedly hoppy and bitter, moderately strong American pale ale.
  80. Ingredients: Pale ale malt(well-modified);American hops;American yeast that can give a clean or slightly fruity profile. Generally all-malt,but mashed at lower temperatures for high attenuation.Water character varies from soft to moderately sulfate.
  81. Examples: Bell’s Two-Hearted Ale,AleSmith IPA,Russian River Blind Pig IPA,Stone IPA,Three Floyds Alpha King,Great Divide Titan IPA,Bear Republic Raver 5 IPA,Victory Hop Devil,Sierra Nevada Celebration Ale,Anderson Valley Hop Ottin’,Dogfish Head 60 Minute IPA, +++
  82.  
  83. ---------------------------------------------------------------------
  84.  
  85. Name: American Pale Ale
  86. Category: American Ale
  87. Style Guide: BJCP 2008
  88. Style Number: 10 A
  89. Type: Ale
  90.  
  91. Color Range: 5.0-14.0 SRM
  92. Original Gravity Range: 1.045-1.060 SG
  93. Final Gravtity Range: 1.010-1.015 SG
  94. Bitterness Range: 30.0-45.0 IBU
  95. Alcohol by Volume Range: 4.50-6.00 %
  96. Carbonation Range: 2.3-2.8 vols
  97.  
  98. Profile: There is some overlap in color between American pale ale and American amber ale. The American pale ale will generally be cleaner, have a less caramelly malt profile, less body, and often more finishing hops.
  99. Notes: http://www.bjcp.org/2008styles/style10.html#1a
  100. Refreshing and hoppy, yet with sufficient supporting malt. An American adaptation of English pale ale, reflecting indigenous ingredients (hops, malt, yeast, and water). Often lighter in color, cleaner in fermentation by-products, and having less caramel flavors than English counterparts
  101. Ingredients: Pale ale malt, typ Am two-row. Am hops, often citrusy. Am ale yeast. Water can vary in sulfates, keep carbonates low. Specialty grains add character & complexity, make up a relatively sm portion of grist.
  102. Examples: Sierra Nevada Pale Ale, Stone Pale Ale, Great Lakes Burning River Pale Ale, Bear Republic XP Pale Ale, Anderson Valley Poleeko Gold Pale Ale, Deschutes Mirror Pond, Full Sail Pale Ale, Three Floyds X-Tra Pale Ale, Firestone Pale Ale, Left Hand Brewing Ja
  103.  
  104. ---------------------------------------------------------------------
  105.  
  106. Name: American Stout
  107. Category: Stout
  108. Style Guide: BJCP 2008
  109. Style Number: 13 E
  110. Type: Ale
  111.  
  112. Color Range: 30.0-40.0 SRM
  113. Original Gravity Range: 1.050-1.075 SG
  114. Final Gravtity Range: 1.010-1.022 SG
  115. Bitterness Range: 35.0-75.0 IBU
  116. Alcohol by Volume Range: 5.00-7.00 %
  117. Carbonation Range: 2.3-2.9 vols
  118.  
  119. Profile: Breweries express individuality through varying the roasted malt profile, malt sweetness and flavor, and the amount of finishing hops used. Generally has bolder roasted malt flavors and hopping than other traditional stouts (except Imperial Stouts).
  120. Notes: http://www.bjcp.org/2008styles/style13.html#1e
  121. A hoppy, bitter, strongly roasted Foreign-style Stout (of the export variety).
  122. Ingredients: Common American base malts and yeast. Varied use of dark and roasted malts, as well as caramel-type malts. Adjuncts such as oatmeal may be present in low quantities. American hop varieties.
  123. Examples: Rogue Shakespeare Stout, Deschutes Obsidian Stout, Sierra Nevada Stout, North Coast Old No. 38, Bar Harbor Cadillac Mountain Stout, Avery Out of Bounds Stout, Lost Coast 8 Ball Stout, Mad River Steelhead Extra Stout
  124.  
  125. ---------------------------------------------------------------------
  126.  
  127. Name: American Wheat or Rye Beer
  128. Category: Light Hybrid Beer
  129. Style Guide: BJCP 2008
  130. Style Number: 6 D
  131. Type: Mixed
  132.  
  133. Color Range: 3.0-6.0 SRM
  134. Original Gravity Range: 1.040-1.055 SG
  135. Final Gravtity Range: 1.008-1.013 SG
  136. Bitterness Range: 15.0-30.0 IBU
  137. Alcohol by Volume Range: 4.00-5.50 %
  138. Carbonation Range: 2.3-2.6 vols
  139.  
  140. Profile: Light to medium, crisp flavor and body. Low to medium bitterness and hop aroma. Pale yellor to gold color. No clove or banana flavor. Long lasting white head. May be clear to cloudy (hefe).
  141. Notes: http://www.bjcp.org/2008styles/style06.html#1d
  142. Refreshing wheat or rye beers that can display more hop character and less yeast character than their German cousins. Different variations exist, from an easy-drinking fairly sweet beer to a dry, aggressively hopped beer with a strong wheat or rye flavor.
  143. Ingredients: Clean American ale yeast, but also lager. up to 50+% wheat malt. American/noble hops. American Rye Beers can follow the same general guidelines, substituting rye for some or all of the wheat.
  144. Examples: Bell's Oberon, Harpoon UFO Hefeweizen, Three Floyds Gumballhead, Pyramid Hefe-Weizen, Widmer Hefeweizen, Sierra Nevada Unfiltered Wheat Beer, Anchor Summer Beer, Redhook Sunrye, Real Ale Full Moon Pale Rye
  145.  
  146. ---------------------------------------------------------------------
  147.  
  148. Name: Applewine
  149. Category: Specialty Cider and Perry
  150. Style Guide: BJCP 2008
  151. Style Number: 28 C
  152. Type: Cider
  153.  
  154. Color Range: 1.0-10.0 SRM
  155. Original Gravity Range: 1.070-1.100 SG
  156. Final Gravtity Range: 0.995-1.010 SG
  157. Bitterness Range: 0.0-0.0 IBU
  158. Alcohol by Volume Range: 9.00-12.00 %
  159. Carbonation Range: 1.0-2.8 vols
  160.  
  161. Profile: Lighter than other ciders due to high alcohol. Like a dry white wine. Balanced with low astringency and bitterness. Comparable in flavor and aroma to common cider. Clear to brilliant. Pale to med-gold color.
  162. Notes: http://www.bjcp.org/2008styles/style28.html#1c
  163. The term for this category is traditional but possibly misleading: it is simply a cider with substantial added sugar to achieve higher alcohol than a common cider.
  164. Ingredients: Apples with substantial sugar additives to raise original gravity and alcohol. High attenuation yeast.
  165. Examples: [US] AEppelTreow Summer's End (WI), Wandering Aengus Pommeau (OR), Uncle John's Fruit House Winery Fruit House Apple (MI), Irvine's Vintage Ciders (WA)
  166.  
  167. ---------------------------------------------------------------------
  168.  
  169. Name: Baltic Porter
  170. Category: Porter
  171. Style Guide: BJCP 2008
  172. Style Number: 12 C
  173. Type: Mixed
  174.  
  175. Color Range: 17.0-30.0 SRM
  176. Original Gravity Range: 1.060-1.090 SG
  177. Final Gravtity Range: 1.016-1.024 SG
  178. Bitterness Range: 20.0-40.0 IBU
  179. Alcohol by Volume Range: 5.50-9.50 %
  180. Carbonation Range: 2.3-2.8 vols
  181.  
  182. Profile: Traditional beer from countries bordering the Baltic Sea. Derived from English porters but influenced by Russian Imperial Stouts.
  183. May also be described as an Imperial Porter, although heavily roasted or hopped versions should be entered as either Imperial Stouts (13F) or Specialty Beers (23).
  184.  
  185. Notes: http://www.bjcp.org/2008styles/style12.html#1c
  186. A Baltic Porter often has the malt flavors reminiscent of an English brown porter and the restrained roast of a schwarzbier, but with a higher OG and alcohol content than either. Very complex, with multi-layered flavors
  187. Ingredients: Generally lager yeast (cold fermented if using ale yeast). Debittered chocolate or black malt. Munich or Vienna base malt. Continental hops. May contain crystal malts and/or adjuncts. Brown or amber malt common in historical recipes.
  188. Examples: Sinebrychoff Porter,Okocim Porter,Zywiec Porter,Baltika #6 Porter,Carnegie Stark Porter, Dojlidy Polski,Aldaris Porteris,Utenos Porter,Kožlak Porter,Stepan Razin Porter,Nøgne ø porter,Neuzeller Kloster-Bräu Neuzeller Porter,Southampton Imperial Baltic
  189.  
  190. ---------------------------------------------------------------------
  191.  
  192. Name: Belgian Blond Ale
  193. Category: Belgian Strong Ale
  194. Style Guide: BJCP 2008
  195. Style Number: 18 A
  196. Type: Ale
  197.  
  198. Color Range: 4.0-7.0 SRM
  199. Original Gravity Range: 1.062-1.075 SG
  200. Final Gravtity Range: 1.008-1.018 SG
  201. Bitterness Range: 15.0-30.0 IBU
  202. Alcohol by Volume Range: 6.00-7.50 %
  203. Carbonation Range: 2.2-2.8 vols
  204.  
  205. Profile: Similar strength as a dubbel, similar character as a Belgian Strong Golden Ale or Tripel, although a bit sweeter and not as bitter. Often has an almost lager-like character, which gives it a cleaner profile in comparison to the other styles. Belgians use the term "Blond," while the French spell it "Blonde."
  206. Notes: http://www.bjcp.org/2008styles/style18.html#1a
  207. A moderate-strength golden ale that has a subtle Belgian complexity, slightly sweet flavor, and dry finish.
  208. Relatively recent development to further appeal to European Pils drinkers, becoming more popular as it is widely marketed and distributed.
  209.  
  210. Ingredients: Belgian pilsner malt, aromatic malts, sugar. Belgian yeast strains produce complex character. Noble Styrian Goldings or East Kent Goldings hops. No spices.
  211. Examples: Leffe Blond, Affligem Blond, La Trappe (Koningshoeven) Blond, Grimbergen Blond, Val-Dieu Blond, Straffe Hendrik Blonde, Brugse Zot, Pater Lieven Blond Abbey Ale, Troubadour Blond Ale
  212.  
  213. ---------------------------------------------------------------------
  214.  
  215. Name: Belgian Dark Strong Ale
  216. Category: Belgian Strong Ale
  217. Style Guide: BJCP 2008
  218. Style Number: 18 E
  219. Type: Ale
  220.  
  221. Color Range: 12.0-22.0 SRM
  222. Original Gravity Range: 1.075-1.110 SG
  223. Final Gravtity Range: 1.010-1.024 SG
  224. Bitterness Range: 20.0-35.0 IBU
  225. Alcohol by Volume Range: 8.00-11.00 %
  226. Carbonation Range: 2.3-2.9 vols
  227.  
  228. Profile: Authentic Trappist versions tend to be drier (Belgians would say "more digestible") than Abbey versions, which can be rather sweet and full-bodied. Higher bitterness is allowable in Abbey-style beers with a higher FG.Traditionally bottle-conditioned ("refermented in the bottle").
  229. Notes: http://www.bjcp.org/2008styles/style18.html#1e
  230. A dark, very rich, complex, very strong Belgian ale. Complex, rich, smooth and dangerous.
  231. Most versions are unique in character reflecting characteristics of individual breweries.
  232.  
  233. Ingredients: Belgian pils/pale malt,Munich-type malts for maltiness,Belgian specialty grains for character.Caramelized sugar syrup/unrefined sugars lighten body &add color&flavor.Noble,English/Styrian Goldings hops common.No Spices.Belgian yeast strains
  234. Examples: Westvleteren 12 (yellow cap), Rochefort 10 (blue cap), St. Bernardus Abt 12, Gouden Carolus Grand Cru of the Emperor, Achel Extra Brune, Rochefort 8 (green cap), Southampton Abbot 12,Chimay Grande Reserve (Blue),Brasserie des Rocs Grand Cru,Gulden Draak
  235.  
  236. ---------------------------------------------------------------------
  237.  
  238. Name: Belgian Dubbel
  239. Category: Belgian Strong Ale
  240. Style Guide: BJCP 2008
  241. Style Number: 18 B
  242. Type: Ale
  243.  
  244. Color Range: 10.0-17.0 SRM
  245. Original Gravity Range: 1.062-1.075 SG
  246. Final Gravtity Range: 1.008-1.018 SG
  247. Bitterness Range: 15.0-25.0 IBU
  248. Alcohol by Volume Range: 6.00-7.60 %
  249. Carbonation Range: 2.3-2.9 vols
  250.  
  251. Profile: Most commercial examples are in the 6.5 - 7% ABV range. Traditionally bottle-conditioned ("refermented in the bottle").
  252. Medium to full body. Malty, nutty flavor, with plum or fruity aroma. Malty balance. Low noble bitterness. Spicy phenols. Dark amber to copper color. No diacytl. Med-high carbonation.
  253. Notes: http://www.bjcp.org/2008styles/style18.html#1b
  254. A deep reddish, moderately strong, malty, complex Belgian ale.
  255. Originated at monasteries in the Middle Ages, and was revived in the mid-1800s after the Napoleonic era.
  256.  
  257. Ingredients: Belgian pils or pale base, munich or vienna malts. Special B, CaraMunich or Caravienne. Dark caramelized sugar syrup or sugars. Noble or english hops.Unique Trappist Ale yeast strains. Soft to hard water. No spices.
  258. Examples: Westmalle Dubbel, St. Bernardus Pater 6, La Trappe Dubbel, Corsendonk Abbey Brown Ale, Grimbergen Double, Affligem Dubbel, Chimay Premiere (Red), Pater Lieven Bruin, Duinen Dubbel, St. Feuillien Brune, New Belgium Abbey Belgian Style Ale, ++++
  259.  
  260. ---------------------------------------------------------------------
  261.  
  262. Name: Belgian Golden Strong Ale
  263. Category: Belgian Strong Ale
  264. Style Guide: BJCP 2008
  265. Style Number: 18 D
  266. Type: Ale
  267.  
  268. Color Range: 3.0-6.0 SRM
  269. Original Gravity Range: 1.070-1.095 SG
  270. Final Gravtity Range: 1.005-1.016 SG
  271. Bitterness Range: 22.0-35.0 IBU
  272. Alcohol by Volume Range: 7.50-10.50 %
  273. Carbonation Range: 2.3-2.9 vols
  274.  
  275. Profile: Resembles a Tripel,but may be even paler,lighter-bodied &even crisper&drier.The drier finish &lighter body also serves to make the assertive hopping &spiciness more prominent.References to the devil referring to potent alcoholic strength &as a tribute to original example (Duvel).Best are complex&delicate.High carbonation brings out flavors&perception of dry finish.
  276. Notes: http://www.bjcp.org/2008styles/style18.html#1d
  277. A golden, complex, effervescent, strong Belgian-style ale.
  278. Originally developed by the Moortgat brewery after WWII as a response to the growing popularity of Pilsner beers.
  279.  
  280. Ingredients: Very pale pilsner malt base. Up to 20% sugar to increase starting gravity. Noble or Styrian Goldings hops. Unique Belgian yeast strains. Fermented slightly warm, cold conditioned.
  281. Examples: Duvel, Russian River Damnation, Hapkin, Lucifer, Brigand, Judas, Delirium Tremens, Dulle Teve, Piraat, Great Divide Hades, Avery Salvation, North Coast Pranqster, Unibroue Eau Benite, AleSmith Horny Devil
  282.  
  283. ---------------------------------------------------------------------
  284.  
  285. Name: Belgian Pale Ale
  286. Category: Belgian and French Ale
  287. Style Guide: BJCP 2008
  288. Style Number: 16 B
  289. Type: Ale
  290.  
  291. Color Range: 8.0-14.0 SRM
  292. Original Gravity Range: 1.048-1.054 SG
  293. Final Gravtity Range: 1.010-1.014 SG
  294. Bitterness Range: 20.0-30.0 IBU
  295. Alcohol by Volume Range: 4.80-5.50 %
  296. Carbonation Range: 2.1-2.7 vols
  297.  
  298. Profile: Most commonly found in the Flemish provinces of Antwerp and Brabant. Considered "everyday" beers (Category I). Compared to their higher alcohol Category S cousins, they are Belgian "session beers" for ease of drinking. Nothing should be too pronounced or dominant; balance is the key
  299. Notes: http://www.bjcp.org/2008styles/style16.html#1b
  300. A fruity, moderately malty, somewhat spicy, easy-drinking, copper-colored ale.
  301. Produced by breweries with roots as far back as the mid-1700s, the most well-known examples were perfected after the Second World War with some influence from Britain, including hops and yeast strains.
  302.  
  303. Ingredients: Pilsner/pale ale malt with (cara) Vienna&Munich malts for color,body&complexity.Noble hops,Styrian Goldings, EK Goldings/Fuggles commonl.Yeasts prone to moderate production of phenols often used but ferm temps should be moderate to limit this character
  304. Examples: De Koninck, Speciale Palm, Dobble Palm, Russian River Perdition, Ginder Ale, Op-Ale, St. Pieters Zinnebir, Brewer's Art House Pale Ale, Avery Karma, Eisenbahn Pale Ale, Ommegang Rare Vos (unusual in its 6.5% ABV strength)
  305.  
  306. ---------------------------------------------------------------------
  307.  
  308. Name: Belgian Specialty Ale
  309. Category: Belgian and French Ale
  310. Style Guide: BJCP 2008
  311. Style Number: 16 E
  312. Type: Ale
  313.  
  314. Color Range: 3.0-50.0 SRM
  315. Original Gravity Range: 1.030-1.080 SG
  316. Final Gravtity Range: 1.006-1.019 SG
  317. Bitterness Range: 15.0-40.0 IBU
  318. Alcohol by Volume Range: 3.00-9.00 %
  319. Carbonation Range: 2.1-2.9 vols
  320.  
  321. Profile: Variable. Generally malty, though some may have hoppy flavor as well. Spices and unique yeast strains often add interesting flavors, character, and aromas.
  322. Notes: http://www.bjcp.org/2008styles/style16.html#1e
  323. Variable. A "Catch-all" category to capture the incredible variety of unique Belgian ales that don't fit elsewhere. BREWER SHOULD SPECIFY TARGET BEER OR SUB-STYLE WITH SPECIAL INGREDIENTS/PROCESSES USED.
  324. Ingredients: Variable. Full range of malts and adjuncts. Unique and unusual yeast strains. A variety of continental and english hops. Spices and candi sugar often add to complexity.
  325. Examples: Orval; De Dolle's Arabier, Oerbier, Boskeun and Stille Nacht; La Chouffe, McChouffe, Chouffe Bok and N'ice Chouffe; Ellezelloise Hercule Stout and Quintine Amber; Unibroue Ephemere, Maudite, Don de Dieu, etc.; Minty; Zatte Bie; Caracole Amber, +++
  326.  
  327. ---------------------------------------------------------------------
  328.  
  329. Name: Belgian Tripel
  330. Category: Belgian Strong Ale
  331. Style Guide: BJCP 2008
  332. Style Number: 18 C
  333. Type: Ale
  334.  
  335. Color Range: 4.5-7.0 SRM
  336. Original Gravity Range: 1.075-1.085 SG
  337. Final Gravtity Range: 1.008-1.014 SG
  338. Bitterness Range: 20.0-40.0 IBU
  339. Alcohol by Volume Range: 7.50-9.50 %
  340. Carbonation Range: 2.4-3.0 vols
  341.  
  342. Profile: High in alcohol but does not taste strongly of alcohol. The best examples are sneaky, not obvious. High carbonation and attenuation helps to bring out the many flavors and to increase the perception of a dry finish. Most Trappist versions have at least 30 IBUs and are very dry. Traditionally bottle-conditioned ("refermented in the bottle").
  343. Notes: http://www.bjcp.org/2008styles/style18.html#1c
  344. Strongly resembles a Strong Golden Ale but slightly darker and somewhat fuller-bodied. Usually has a more rounded malt flavor but should not be sweet.
  345. History: Originally popularized by the Trappist monastery at Westmalle.
  346.  
  347. Ingredients: Pilsner malt. Up to 20% white sugar.Caravienne malt and Dextrine malt for head retention. Noble or Styrian Goldings hops. Unique Belgian yeast strains. Warmer fermentation temperatures.
  348. Examples: Westmalle Tripel,La Rulles Tripel,St. Bernardus Tripel,Chimay Cinq Cents (White),Watou Tripel,Val-Dieu Triple,Affligem Tripel,Grimbergen Tripel,La Trappe Tripel,Witkap Pater Tripel,Corsendonk Abbey Pale Ale,St.Feuillien Tripel,Dragonmead Final Absolution
  349.  
  350. ---------------------------------------------------------------------
  351.  
  352. Name: Berliner Weiss
  353. Category: Sour Ale
  354. Style Guide: BJCP 2008
  355. Style Number: 17 A
  356. Type: Ale
  357.  
  358. Color Range: 2.0-3.0 SRM
  359. Original Gravity Range: 1.028-1.032 SG
  360. Final Gravtity Range: 1.003-1.006 SG
  361. Bitterness Range: 3.0-8.0 IBU
  362. Alcohol by Volume Range: 2.80-3.80 %
  363. Carbonation Range: 2.4-2.9 vols
  364.  
  365. Profile: In Germany, it is classified as a Schankbier denoting a small beer of starting gravity in the range 7-8°P.Often served with the addition of a shot of sugar syrups ('mit schuss') flavored with raspberry ('himbeer')or woodruff ('waldmeister') or mixed with Pils to counter the substantial sourness.Has been described by some as the most purely refreshing beer in the world
  366. Notes: http://www.bjcp.org/2008styles/style17.html#1a
  367. A very pale, sour, refreshing, low-alcohol wheat ale.
  368. A regional specialty of Berlin; referred to by Napoleon's troops in 1809 as "the Champagne of the North" due to its lively and elegant character. Only two traditional breweries still produce the product.
  369.  
  370. Ingredients: Wheat malt typ 50% rest Pilsner.Symbiotic fermentation w top-fermenting yeast&Lactobacillus delbruckii for sharp sourness,which may be enhanced by blending during ferm&extended cool aging.Hop bitterness very low.Single decoction,mash hopping traditional
  371. Examples: Schultheiss Berliner Weisse, Berliner Kindl Weisse, Nodding Head Berliner Weisse, Weihenstephan 1809 (unusual in its 5% ABV), Bahnhof Berliner Style Weisse, Southampton Berliner Weisse, Bethlehem Berliner Weisse, Three Floyds Deesko
  372.  
  373. ---------------------------------------------------------------------
  374.  
  375. Name: Biere de Garde
  376. Category: Belgian and French Ale
  377. Style Guide: BJCP 2008
  378. Style Number: 16 D
  379. Type: Ale
  380.  
  381. Color Range: 6.0-19.0 SRM
  382. Original Gravity Range: 1.060-1.080 SG
  383. Final Gravtity Range: 1.008-1.016 SG
  384. Bitterness Range: 18.0-28.0 IBU
  385. Alcohol by Volume Range: 6.00-8.50 %
  386. Carbonation Range: 2.3-2.9 vols
  387.  
  388. Profile: 3main variations included: the brown (brune), the blond (blonde), &the amber (ambrée).The darker versions have more malt character, while the paler versions have more hops(but still are malt-focused beers).A related style is Bière de Mars, which is brewed in March (Mars) for present use and will not age as well. Attenuation 80-85% range.
  389. Notes: http://www.bjcp.org/2008styles/style16.html#1d
  390. A fairly strong, malt-accentuated, lagered traditional artisanal farmhouse beer.
  391. Brewed early spring&kept in cold cellars for consumption in warmer weather.Related to the Belgian Saison style,main difference is that it is rounder,richer,sweeter,malt-focused,often has"cellar" character,&lacks spicing&tartness of a Saison
  392. Ingredients: Pale malt base. Vienna, Munich malts in most, but dark versions also add crystal malts. Floral and spicy continental hops. Lager or ale yeast fermented near room temperature. Cold conditioned. Soft water.
  393. Examples: Jenlain (amber), Jenlain Bière de Printemps (blond), St. Amand (brown), Ch'Ti Brun (brown), Ch'Ti Blond (blond), La Choulette (all 3 versions), La Choulette Bière des Sans Culottes (blond), Saint Sylvestre 3 Monts (blond), Biere Nouvelle (brown), +++
  394.  
  395. ---------------------------------------------------------------------
  396.  
  397. Name: Blonde Ale
  398. Category: Light Hybrid Beer
  399. Style Guide: BJCP 2008
  400. Style Number: 6 B
  401. Type: Ale
  402.  
  403. Color Range: 3.0-6.0 SRM
  404. Original Gravity Range: 1.038-1.054 SG
  405. Final Gravtity Range: 1.008-1.013 SG
  406. Bitterness Range: 15.0-28.0 IBU
  407. Alcohol by Volume Range: 3.80-5.50 %
  408. Carbonation Range: 2.4-2.8 vols
  409.  
  410. Profile: Dry, light to medium body with light malty sweetness. Low to medium hop bitterness with minimal aroma. Slight fruit flavor. Light yellow to golden blonde color with no chill haze. Med to high carbonation.
  411. Notes: http://www.bjcp.org/2008styles/style06.html#1b
  412. A clean, crisp, delicately balanced beer usually with very subtle fruit flavors and aromas. Subdued maltiness throughout leads to a pleasantly refreshing tang in the finish. To the untrained taster easily mistaken for a light lager, a somewhat subtle pilsner, or perhaps a blonde ale
  413. Ingredients: Generally all malt, but can include up to 25% wheat malt and some sugar adjuncts. Any hop variety can be used. Clean American, lightly fruity English, or Kölsch yeast. May also be made with lager yeast, or cold-conditioned.
  414. Examples: Pelican Kiwanda Cream Ale, Russian River Aud Blonde, Rogue Oregon Golden Ale, Widmer Blonde Ale, Fuller's Summer Ale, Hollywood Blonde, Redhook Blonde
  415.  
  416. ---------------------------------------------------------------------
  417.  
  418. Name: Bohemian Pilsner
  419. Category: Pilsner
  420. Style Guide: BJCP 2008
  421. Style Number: 2 B
  422. Type: Lager
  423.  
  424. Color Range: 3.5-6.0 SRM
  425. Original Gravity Range: 1.044-1.056 SG
  426. Final Gravtity Range: 1.013-1.017 SG
  427. Bitterness Range: 35.0-45.0 IBU
  428. Alcohol by Volume Range: 4.20-5.40 %
  429. Carbonation Range: 2.3-2.6 vols
  430.  
  431. Profile: Rich w complex malt & spicy, floral Saaz Nose
  432. Very pale gold to deep burnished gold, brilliant to very clear, dense, creamy white head.
  433. Rich, complex maltiness combined w pronounced yet soft and rounded bitterness & spicy flavor from Saaz. Some diacetyl acceptable, Bitterness prominent, never harsh, & does not linger. aftertaste balanced between malt & hops. Clean,
  434. Notes: http://www.bjcp.org/2008styles/style02.html#1b
  435. Crisp, complex and well-rounded yet refreshing.
  436. First brewed in 1842, this style was the original clear, light-colored beer.
  437. Uses Moravian malted barley and a decoction mash for rich, malt character. Saaz hops and low sulfate, low carbonate water provide a distinctively soft, rounded hop profile. Traditional yeast so
  438. Ingredients: Soft water with low mineral content, Saaz hops, Moravian malted barley, Czech lager yeast
  439. Examples: Pilsner Urquell, Krušovice Imperial 12°, Budweiser Budvar (Czechvar in the US), Czech Rebel, Staropramen, Gambrinus Pilsner, Zlaty Bazant Golden Pheasant, Dock Street Bohemian Pilsner
  440.  
  441. ---------------------------------------------------------------------
  442.  
  443. Name: Braggot
  444. Category: Other Mead
  445. Style Guide: BJCP 2008
  446. Style Number: 26 B
  447. Type: Mead
  448.  
  449. Color Range: 3.0-16.0 SRM
  450. Original Gravity Range: 1.035-1.170 SG
  451. Final Gravtity Range: 1.009-1.050 SG
  452. Bitterness Range: 0.0-50.0 IBU
  453. Alcohol by Volume Range: 3.50-18.00 %
  454. Carbonation Range: 1.8-2.8 vols
  455.  
  456. Profile: Flavor and aroma should reflect a mix of beer and mead flavoring. Pale to dark colored. Bitterness should balance with honey character. Should have some head retention if carbonated.
  457. Notes: http://www.bjcp.org/2008styles/style26.html#1b
  458. Mead made with a mix of honey and malt. Alternatively may be made by mixing mead with ale. Hopped varieties (optional) should have a evident hop flavor.
  459. Ingredients: Made from > 1/3 malt and <= 2/3 honey (though this may vary) Hops optional for bitterness. May be lightly to heavily carbonated. Styles using ingredients other than honey and malt should be entered in open mead category.
  460. Examples: Rabbit's Foot Diabhal and Bière de Miele, Magic Hat Braggot, Brother Adams Braggot Barleywine Ale, White Winter Traditional Brackett
  461.  
  462. ---------------------------------------------------------------------
  463.  
  464. Name: Brown Porter
  465. Category: Porter
  466. Style Guide: BJCP 2008
  467. Style Number: 12 A
  468. Type: Ale
  469.  
  470. Color Range: 20.0-30.0 SRM
  471. Original Gravity Range: 1.040-1.052 SG
  472. Final Gravtity Range: 1.008-1.014 SG
  473. Bitterness Range: 18.0-35.0 IBU
  474. Alcohol by Volume Range: 4.00-5.40 %
  475. Carbonation Range: 1.8-2.5 vols
  476.  
  477. Profile: Differs from a robust porter in that it usually has softer, sweeter and more caramelly flavors, lower gravities, and usually less alcohol. More substance and roast than a brown ale. Higher in gravity than a dark mild. Some versions are fermented with lager yeast. Balance tends toward malt more than hops. Usually has an "English" character. Historical versions wi
  478. Notes: http://www.bjcp.org/2008styles/style12.html#1a
  479. A fairly substantial English dark ale with restrained roasty characteristics.
  480. Originating in England, porter evolved from a blend of beers or gyles known as "Entire." A precursor to stout. Said to have been favored by porters and other physical laborers
  481.  
  482. Ingredients: Eng ingredients common.May inc choc &/or dark roasted&caramel-type malts.Historical versions brown malt.Typ Eng hops but typ subdued.London/Dublin-type H2O (mod carbonate hardness)trad.Eng/Irish ale or occ. lager yeast.Mod amt adjuncts(sugars,maize,etc)
  483. Examples: Fuller's London Porter, Samuel Smith Taddy Porter, Burton Bridge Burton Porter, RCH Old Slug Porter, Nethergate Old Growler Porter, Hambleton Nightmare Porter, Harvey's Tom Paine Original Old Porter, Salopian Entire Butt English Porter, St. Peters Old-St
  484.  
  485. ---------------------------------------------------------------------
  486.  
  487. Name: California Common Beer
  488. Category: Amber Hybrid Beer
  489. Style Guide: BJCP 2008
  490. Style Number: 7 B
  491. Type: Mixed
  492.  
  493. Color Range: 10.0-14.0 SRM
  494. Original Gravity Range: 1.048-1.054 SG
  495. Final Gravtity Range: 1.011-1.014 SG
  496. Bitterness Range: 30.0-45.0 IBU
  497. Alcohol by Volume Range: 4.50-5.50 %
  498. Carbonation Range: 2.4-2.8 vols
  499.  
  500. Profile: Med body, moderately malty. Clean lager flavor, but character of an ale. Dry, with a hint of toasted/caramel flavor. Med amber to light copper color. Low fruitiness, ester and diacytl. Clean.
  501. Notes: http://www.bjcp.org/2008styles/style07.html#1b
  502. Also known by the Anchor Brewing Co. Trademark name "Steam Beer."A lightly fruity beer with firm, grainy maltiness, interesting toasty and caramel flavors, and showcasing the signature Northern Brewer varietal hop character.
  503. Ingredients: Pale ale malt, American hops (usually Northern Brewer, rather than citrusy varieties), small amounts of toasted malt and/or crystal malts. Lager yeast, (strains (often with the mention of "California" in the name) work better than others at warmer temps
  504. Examples: Anchor Steam, Southampton Steem Beer, Flying Dog Old Scratch Amber Lager
  505.  
  506. ---------------------------------------------------------------------
  507.  
  508. Name: Christmas/Winter Specialty Spice Beer
  509. Category: Spice/Herb/Vegetable Beer
  510. Style Guide: BJCP 2008
  511. Style Number: 21 B
  512. Type: Mixed
  513.  
  514. Color Range: 5.0-50.0 SRM
  515. Original Gravity Range: 1.030-1.110 SG
  516. Final Gravtity Range: 1.005-1.025 SG
  517. Bitterness Range: 0.0-70.0 IBU
  518. Alcohol by Volume Range: 2.50-12.00 %
  519. Carbonation Range: 2.0-3.0 vols
  520.  
  521. Profile: Overall balance is the key to presenting a well-made Christmas beer. The special ingredients should complement the base beer and not overwhelm it. The brewer should recognize that some combinations of base beer styles and special ingredients work well together while others do not make for harmonious combinations.
  522. Notes: http://www.bjcp.org/2008styles/style21.html#1b
  523. A stronger, darker, spiced beer that often has a rich body and warming finish suggesting a good accompaniment for the cold winter season.
  524. Throughout history, beer of a somewhat higher alcohol content and richness has been enjoyed during the winter holidays, when old friends get together to enjoy the season.
  525. Ingredients: Generally ales, although some dark strong lagers exist. Spices are required, and often include those evocative of the Christmas season (e.g., allspice, nutmeg, cinnamon, cloves, ginger) but any combination is possible and creativity is encouraged.
  526. Examples: Anchor Our Special Ale, Harpoon Winter Warmer, Weyerbacher Winter Ale, Nils Oscar Julöl, Goose Island Christmas Ale, North Coast Wintertime Ale, Great Lakes Christmas Ale, Lakefront Holiday Spice Lager Beer,Samuel Adams Winter Lager,Troegs The Mad Elf ++
  527.  
  528. ---------------------------------------------------------------------
  529.  
  530. Name: Classic American Pilsner
  531. Category: Pilsner
  532. Style Guide: BJCP 2008
  533. Style Number: 2 C
  534. Type: Lager
  535.  
  536. Color Range: 3.0-6.0 SRM
  537. Original Gravity Range: 1.044-1.060 SG
  538. Final Gravtity Range: 1.010-1.015 SG
  539. Bitterness Range: 25.0-40.0 IBU
  540. Alcohol by Volume Range: 4.50-6.00 %
  541. Carbonation Range: 2.5-2.7 vols
  542.  
  543. Profile: Medium to full body beer, balanced malt and hop flavors. Medium to high malt flavor, moderate hop aroma. Color is golden.
  544. Notes: http://www.bjcp.org/2008styles/style02.html#1c
  545. A substantial Pilsner that can stand up to the classic European Pilsners, but exhibiting the native American grains and hops available to German brewers who initially brewed it in the USA. Refreshing, but with the underlying malt and hops that stand out when compared to other modern American light lagers. Maize lends a
  546. Ingredients: Six-row barley with 20% to 30% flaked maize to dilute the excessive protein levels. Native American hops such as Clusters, traditional continental noble hops, or modern noble crosses (Ultra, Liberty, Crystal) are also appropriate. Modern American hops
  547. Examples: Brewpub and microbrewery specials.
  548.  
  549. ---------------------------------------------------------------------
  550.  
  551. Name: Classic Rauchbier
  552. Category: Smoke-Flavored and Wood-Aged Beer
  553. Style Guide: BJCP 2008
  554. Style Number: 22 A
  555. Type: Lager
  556.  
  557. Color Range: 12.0-22.0 SRM
  558. Original Gravity Range: 1.050-1.057 SG
  559. Final Gravtity Range: 1.012-1.016 SG
  560. Bitterness Range: 20.0-30.0 IBU
  561. Alcohol by Volume Range: 4.80-6.00 %
  562. Carbonation Range: 2.4-2.8 vols
  563.  
  564. Profile: The intensity of smoke character can vary widely; not all examples are highly smoked. Allow for variation in the style when judging.
  565. Notes: http://www.bjcp.org/2008styles/style22.html#1a
  566. Märzen/Oktoberfest-style beer with a sweet, smoky aroma and flavor & a somewhat darker color.
  567. A historical specialty of the city of Bamberg, in the Franconian region of Bavaria in Germany. Beechwood-smoked malt is used to make a Märzen-style amber lager.The smoke character of the malt varies by maltster.
  568. Ingredients: German Rauchmalz (beechwood-smoked Vienna-type malt) 20-100% of the grain bill, with the remainder being German malts typically used in a Märzen. Some breweries adjust the color slightly with a bit of roasted malt.German lager yeast.German/Czech hops.
  569. Examples: Schlenkerla Rauchbier Märzen, Kaiserdom Rauchbier, Eisenbahn Rauchbier, Victory Scarlet Fire Rauchbier, Spezial Rauchbier Märzen, Saranac Rauchbier
  570.  
  571. ---------------------------------------------------------------------
  572.  
  573. Name: Common Cider
  574. Category: Standard Cider and Perry
  575. Style Guide: BJCP 2008
  576. Style Number: 27 A
  577. Type: Cider
  578.  
  579. Color Range: 1.0-10.0 SRM
  580. Original Gravity Range: 1.045-1.065 SG
  581. Final Gravtity Range: 1.000-1.020 SG
  582. Bitterness Range: 0.0-0.0 IBU
  583. Alcohol by Volume Range: 5.00-8.00 %
  584. Carbonation Range: 1.0-2.8 vols
  585.  
  586. Profile: Medium body. Some tannin should be present for slight to moderate astringency, but little bitterness.
  587. Variable, but should be a medium, refreshing drink. Sweet ciders must not be cloying. Dry ciders must not be too austere. An ideal cider serves well as a "session" drink, and suitably accompanies a wide variety of food.
  588. Notes: http://www.bjcp.org/2008styles/style27.html#1a
  589. A common cider is made from culinary/table apples, with wild or crab apples often used for acidity/tannin balance.
  590. Ingredients: Apples with some sugar adjuncts. High gravity wine, champagne or ale yeast. Often distinguished by apple variety (common, multiuse, wildings).
  591. Examples: [US] Red Barn Cider Jonagold Semi-Dry and Sweetie Pie (WA), AEppelTreow Barn Swallow Draft Cider (WI), Wandering Aengus Heirloom Blend Cider (OR), Uncle John's Fruit House Winery Apple Hard Cider (MI), Bellwether Spyglass (NY), West County Pippin (MA), W
  592.  
  593. ---------------------------------------------------------------------
  594.  
  595. Name: Common Perry
  596. Category: Standard Cider and Perry
  597. Style Guide: BJCP 2008
  598. Style Number: 27 D
  599. Type: Cider
  600.  
  601. Color Range: 0.0-6.0 SRM
  602. Original Gravity Range: 1.050-1.060 SG
  603. Final Gravtity Range: 1.000-1.020 SG
  604. Bitterness Range: 0.0-0.0 IBU
  605. Alcohol by Volume Range: 5.00-7.00 %
  606. Carbonation Range: 1.0-2.8 vols
  607.  
  608. Profile: Relatively full body. Pear character, but not obviously fruity. Low to moderate tannin/astringency. Slightly cloudy to clear, generally pale. No bitterness.
  609. Notes: http://www.bjcp.org/2008styles/style27.html#1d
  610. Common perry is made from culinary/table fruit. Mild. Medium to medium-sweet. Still to lightly sparkling. Only very slight acetification is acceptable. Mousiness, ropy/oily characters are serious faults
  611. Ingredients: Varieties: Bartlett, Kiefer, Comice, etc.
  612. Examples: [US] White Winter Hard Pear Cider (WI), AEppelTreow Perry (WI), Blossomwood Laughing Pig Perry (CO), Uncle John's Fruit House Winery Perry (MI)
  613.  
  614. ---------------------------------------------------------------------
  615.  
  616. Name: Cream Ale
  617. Category: Light Hybrid Beer
  618. Style Guide: BJCP 2008
  619. Style Number: 6 A
  620. Type: Mixed
  621.  
  622. Color Range: 2.5-5.0 SRM
  623. Original Gravity Range: 1.042-1.055 SG
  624. Final Gravtity Range: 1.006-1.012 SG
  625. Bitterness Range: 15.0-20.0 IBU
  626. Alcohol by Volume Range: 4.20-5.60 %
  627. Carbonation Range: 2.6-2.7 vols
  628.  
  629. Profile: Clean with low hop flavor and aroma. Faint malt notes. Light bodied, high carbonation. Little malt flavor. Pale straw to moderate gold color. Low fruitiness, no diacytl.
  630. Notes: http://www.bjcp.org/2008styles/style06.html#1a
  631. A clean, well-attenuated, flavorful American lawnmower beer. An ale version of the American lager style. Produced by ale brewers to compete with lager brewers in the Northeast and Mid-Atlantic States. Originally known as sparkling or present use ales, lager strains were (and sometimes still are) used by some brewers
  632. Ingredients: American ingredients most commonly used. A grain bill of six-row malt, or a combination of six-row and North American two-row, is common. Adjuncts can include up to 20% flaked maize in the mash, and up to 20% glucose or other sugars in the boil. Soft
  633. Examples: Genesee Cream Ale, Little Kings Cream Ale (Hudepohl), Anderson Valley Summer Solstice Cerveza Crema, Sleeman Cream Ale, New Glarus Spotted Cow, Wisconsin Brewing Whitetail Cream Ale
  634.  
  635. ---------------------------------------------------------------------
  636.  
  637. Name: Cyser (Apple Melomel)
  638. Category: Melomel (Fruit Mead)
  639. Style Guide: BJCP 2008
  640. Style Number: 25 A
  641. Type: Mead
  642.  
  643. Color Range: 1.0-16.0 SRM
  644. Original Gravity Range: 1.035-1.170 SG
  645. Final Gravtity Range: 0.990-1.050 SG
  646. Bitterness Range: 0.0-0.0 IBU
  647. Alcohol by Volume Range: 3.50-18.00 %
  648. Carbonation Range: 0.0-0.0 vols
  649.  
  650. Profile: Apple and honey character should be evident in aroma and flavor. Pale to deep amber in color. Dry, sweet, or very sweet flavor. Good clarity. Aroma will be honey, with hints of fruity esters or alcohol.
  651. Notes: http://www.bjcp.org/2008styles/style25.html#1a
  652. Mead made with honey and apples or apple juice Finsih may vary from dry to sweet. May also be sparkling.
  653. Ingredients: Mead is made from honey, apples or apple juice, water and yeast alone. Spiced cyser should be entered as open category meads.
  654. Examples: White Winter Cyser, Rabbit's Foot Apple Cyser, Long Island Meadery Apple Cyser
  655.  
  656. ---------------------------------------------------------------------
  657.  
  658. Name: Dark American Lager
  659. Category: Dark Lager
  660. Style Guide: BJCP 2008
  661. Style Number: 4 A
  662. Type: Lager
  663.  
  664. Color Range: 14.0-22.0 SRM
  665. Original Gravity Range: 1.044-1.056 SG
  666. Final Gravtity Range: 1.008-1.012 SG
  667. Bitterness Range: 8.0-20.0 IBU
  668. Alcohol by Volume Range: 4.20-6.00 %
  669. Carbonation Range: 2.5-2.9 vols
  670.  
  671. Profile: Deep amber to dark brown w bright clarity & ruby highlights. Foam stand may not be long lasting, & usually light tan in color
  672. Mod crisp w some low to mod levels of sweetness. Medium-low to no caramel and/or roasted malt flavors Hop flavor from none to low levels. Hop bitterness low to med levels. No diacetyl. May have a very light fruitiness.
  673. Notes: http://www.bjcp.org/2008styles/style04.html#1a
  674. A somewhat sweeter version of standard/premium lager with a little more body and flavor.
  675. A broad range of international lagers that are darker than pale, and not assertively bitter and/or roasted.
  676.  
  677. Ingredients: Two- or six-row barley, corn or rice as adjuncts. Light use of caramel and darker malts. Commercial versions may use coloring agents
  678. Examples: Dixie Blackened Voodoo, Shiner Bock, San Miguel Dark, Baltika #4, Beck's Dark, Saint Pauli Girl Dark, Warsteiner Dunkel, Heineken Dark Lager, Crystal Diplomat Dark Beer
  679.  
  680. ---------------------------------------------------------------------
  681.  
  682. Name: Doppelbock
  683. Category: Bock
  684. Style Guide: BJCP 2008
  685. Style Number: 5 C
  686. Type: Lager
  687.  
  688. Color Range: 6.0-25.0 SRM
  689. Original Gravity Range: 1.072-1.112 SG
  690. Final Gravtity Range: 1.016-1.024 SG
  691. Bitterness Range: 16.0-26.0 IBU
  692. Alcohol by Volume Range: 7.00-10.00 %
  693. Carbonation Range: 2.3-2.6 vols
  694.  
  695. Profile: Full bodied, very malty beer. No hop aroma or flavor. Slight choc/roast flavor OK for darker versions. Low fruitiness, ester and diacytl. Amber to dark brown in color. Low to moderate carbonation.
  696. Notes: http://www.bjcp.org/2008styles/style05.html#1c
  697. A very strong and rich lager. A bigger version of either a traditional bock or a helles bock. Most versions are dark colored and may display the caramelizing and melanoidin effect of decoction mashing, but excellent pale versions also exist. The style can be considered to have no upper limit for gravity, alcohol and bit
  698. Ingredients: Pils and/or Vienna malt for pale versions (with some Munich), Munich and Vienna malts for darker ones and occasionally a tiny bit of darker color malts (such as Carafa). Noble hops. Water hardness varies from soft to moderately carbonate. Clean lager
  699. Examples: Paulaner Salvator, Ayinger Celebrator, Weihenstephaner Korbinian, Andechser Doppelbock Dunkel, Spaten Optimator, Tucher Bajuvator, Weltenburger Kloster Asam-Bock, Capital Autumnal Fire, EKU 28, Eggenberg Urbock 23º, Bell's Consecrator, Moretti La Rossa,
  700.  
  701. ---------------------------------------------------------------------
  702.  
  703. Name: Dortmunder Export
  704. Category: Light Lager
  705. Style Guide: BJCP 2008
  706. Style Number: 1 E
  707. Type: Lager
  708.  
  709. Color Range: 4.0-6.0 SRM
  710. Original Gravity Range: 1.048-1.056 SG
  711. Final Gravtity Range: 1.010-1.015 SG
  712. Bitterness Range: 23.0-30.0 IBU
  713. Alcohol by Volume Range: 4.80-6.00 %
  714. Carbonation Range: 2.4-2.7 vols
  715.  
  716. Profile: Light gold to deep gold, clear with a persistent white head.
  717. Neither pils malt nor noble hops dominate, but both are in good balance with a touch of malty sweetness, providing a smooth yet crisply refreshing beer. Balance continues through the finish and the hop bitterness lingers in aftertaste
  718. Notes: http://www.bjcp.org/2008styles/style01.html#1e
  719. Famous strong lager from Dortmunder, Germany. Halfway in body between a pilsner and a Munich style lager. Sweeter than a pilsner but drier than the malty Munich style.
  720. Ingredients: Minerally water with high levels of sulfates, carbonates and chlorides, German or Czech noble hops, Pilsner malt, German lager yeast.
  721. Examples: DAB Export, Dortmunder Union Export, Dortmunder Kronen, Ayinger Jahrhundert, Great Lakes Dortmunder Gold, Barrel House Duveneck’s Dortmunder, Bell’s Lager, Dominion Lager, Gordon Biersch Golden Export, Flensburger Gold
  722.  
  723. ---------------------------------------------------------------------
  724.  
  725. Name: Dry Mead
  726. Category: Traditional Mead
  727. Style Guide: BJCP 2008
  728. Style Number: 24 A
  729. Type: Mead
  730.  
  731. Color Range: 1.0-16.0 SRM
  732. Original Gravity Range: 1.035-1.170 SG
  733. Final Gravtity Range: 0.990-1.050 SG
  734. Bitterness Range: 0.0-0.0 IBU
  735. Alcohol by Volume Range: 3.50-18.00 %
  736. Carbonation Range: 0.0-0.0 vols
  737.  
  738. Profile: Pale to deep amber in color. Dry flavor. Soft fruity esters, clean alcohol flavor. Complexity, harmony and balance with no aftertaste. Very clear. Aroma will be honey, with hints of fruity esters or alcohol. May be sparkling or still.
  739. Notes: http://www.bjcp.org/2008styles/style24.html#1a
  740. Classic made from honey, water and yeast. Should have the finish and flavor of dry white wine. ENTRANT MUST SPECIFY CARBONATION LEVEL AND STRENGTH. May specify honey variety.
  741. Ingredients: Traditional mead is made from a blend of honey, water and yeast alone. May include a blend of different honeys.
  742. Examples: White Winter Dry Mead, Sky River Dry Mead, Intermiel Bouquet Printanier
  743.  
  744. ---------------------------------------------------------------------
  745.  
  746. Name: Dry Stout
  747. Category: Stout
  748. Style Guide: BJCP 2008
  749. Style Number: 13 A
  750. Type: Ale
  751.  
  752. Color Range: 25.0-40.0 SRM
  753. Original Gravity Range: 1.036-1.050 SG
  754. Final Gravtity Range: 1.007-1.011 SG
  755. Bitterness Range: 30.0-45.0 IBU
  756. Alcohol by Volume Range: 4.00-5.00 %
  757. Carbonation Range: 1.8-2.5 vols
  758.  
  759. Profile: Draught vers of what is aka Irish stout or Irish dry stout.Bottled versi are typically brewed from a significantly higher OG and may be designated as foreign extra stouts.Most commercial versions rely primarily on roasted barley as the dark grain,others use chocolate,black malt or combinations.The level of bitterness,roasted character&dryness of the finish is variable
  760. Notes: http://www.bjcp.org/2008styles/style13.html#1a
  761. A very dark, roasty, bitter, creamy ale.
  762. The style evolved from attempts to capitalize on the success of London porters, but originally reflected a fuller, creamier, more "stout" body&strength.When a brewery offered a stout and a porter, the stout was always the stronger beer (it was originally called a "Stout Porter"
  763. Ingredients: Dryness comes from roasted unmalted barley + pale malt, mod - high hop bitterness,&good attenuation.Flaked unmalted barley may be used to add creaminess.Water typ has moderate carbonate hardness, although high levels will not give the classic dry finish
  764. Examples: Guinness Draught Stout(+canned)Murphy's Stout,Beamish Stout,O'Hara's Celtic Stout,Russian River O.V.L.Stout,Three Floyds Black Sun Stout,Dorothy Goodbodys Wholesome Stout,Orkney Dragonhead Stout,Old Dominion Stout,Goose Island Dublin Stout,Brooklyn Dry S
  765.  
  766. ---------------------------------------------------------------------
  767.  
  768. Name: Dunkelweizen
  769. Category: German Wheat and Rye Beer
  770. Style Guide: BJCP 2008
  771. Style Number: 15 B
  772. Type: Ale
  773.  
  774. Color Range: 14.0-23.0 SRM
  775. Original Gravity Range: 1.044-1.056 SG
  776. Final Gravtity Range: 1.010-1.014 SG
  777. Bitterness Range: 10.0-18.0 IBU
  778. Alcohol by Volume Range: 4.30-5.60 %
  779. Carbonation Range: 2.5-2.9 vols
  780.  
  781. Profile: The presence of Munich and/or Vienna-type barley malts gives this style a deep, rich barley malt character not found in a hefeweizen. Bottles with yeast are traditionally swirled or gently rolled prior to serving
  782. Notes: http://www.bjcp.org/2008styles/style15.html#1b
  783. A moderately dark, spicy, fruity, malty, refreshing wheat-based ale. Reflecting the best yeast and wheat character of a hefeweizen blended with the malty richness of a Munich dunkel.
  784. Ingredients: 50%-70%; remainder usually Munich &/or Vienna malt.Traditional decoction mash Weizen ale yeasts produce the typical spicy&fruity character, extreme fermentation temps can affect balance&produce off-flavors Small amount of noble hops used for bitterness.
  785. Examples: Weihenstephaner Hefeweissbier Dunkel, Ayinger Ur-Weisse, Franziskaner Dunkel Hefe-Weisse, Schneider Weisse (Original), Ettaler Weissbier Dunkel, Hacker-Pschorr Weisse Dark, Tucher Dunkles Hefe Weizen, Edelweiss Dunkel Weissbier, Erdinger Weissbier Dunkel
  786.  
  787. ---------------------------------------------------------------------
  788.  
  789. Name: Dusseldorf Altbier
  790. Category: Amber Hybrid Beer
  791. Style Guide: BJCP 2008
  792. Style Number: 7 C
  793. Type: Ale
  794.  
  795. Color Range: 11.0-17.0 SRM
  796. Original Gravity Range: 1.046-1.054 SG
  797. Final Gravtity Range: 1.010-1.015 SG
  798. Bitterness Range: 35.0-50.0 IBU
  799. Alcohol by Volume Range: 4.50-5.20 %
  800. Carbonation Range: 2.1-3.1 vols
  801.  
  802. Profile: Light to medium body. Dry, clean and bittersweet. Low hop flavor & aroma. Medium bitterness. Some fruitiness. Medium to high maltiness. Color is bronze to brown. Low diacetyl. Moderate-high carbonation.
  803. Notes: http://www.bjcp.org/2008styles/style07.html#1C
  804. Altbier or "old beer" from the city of Dusseldorf. Uses a top fermenting ale yeast at ale temperature, but then is cold-aged. "Old" method before lagers became popular. A well balanced, bitter yet malty, clean, smooth, well-attenuated amber-colored German ale.
  805. Ingredients: Grists vary, German base malts(typ. pils, occ. Munich)w sm amts of crystal, chocolate, &/or black malts to adj color. Occ wheat. Spalt hops traditional, noble hops ok.Mod carbonate water.Clean,highly attenuative ale yeast. step mash/decoct is traditional
  806. Examples: Altstadt brewpubs: Zum Uerige, Im Füchschen, Schumacher, Zum Schlüssel; other examples: Diebels Alt, Schlösser Alt, Frankenheim Alt
  807.  
  808. ---------------------------------------------------------------------
  809.  
  810. Name: Eisbock
  811. Category: Bock
  812. Style Guide: BJCP 2008
  813. Style Number: 5 D
  814. Type: Lager
  815.  
  816. Color Range: 18.0-30.0 SRM
  817. Original Gravity Range: 1.078-1.120 SG
  818. Final Gravtity Range: 1.020-1.035 SG
  819. Bitterness Range: 25.0-35.0 IBU
  820. Alcohol by Volume Range: 9.00-14.00 %
  821. Carbonation Range: 2.2-2.6 vols
  822.  
  823. Profile: Full bodied, very malty beer. Malt and alcohol dominate. No hop aroma or flavor. No fruitiness, ester and diacytl. Amber to dark brown in color. Low head retention. Low to moderate carbonation.
  824. Notes: http://www.bjcp.org/2008styles/style05.html#1d
  825. An extremely strong, full and malty dark lager. Eisbocks are not simply stronger doppelbocks; the name refers to the process of freezing and concentrating the beer. Some doppelbocks are stronger than Eisbocks. Extended lagering is often needed post-freezing to smooth the alcohol and enhance the malt and alcohol balance
  826. Ingredients: Same as doppelbock. Commercial eisbocks are generally concentrated anywhere from 7% to 33% (by volume). Pils and/or Vienna malt for pale versions (with some Munich), Munich and Vienna malts for darker ones, Noble hops. Clean lager yeast
  827. Examples: Kulmbacher Reichelbräu Eisbock, Eggenberg Urbock Dunkel Eisbock, Niagara Eisbock, Capital Eisphyre, Southampton Eisbock
  828.  
  829. ---------------------------------------------------------------------
  830.  
  831. Name: English Barleywine
  832. Category: Strong Ale
  833. Style Guide: BJCP 2008
  834. Style Number: 19 B
  835. Type: Ale
  836.  
  837. Color Range: 8.0-22.0 SRM
  838. Original Gravity Range: 1.080-1.125 SG
  839. Final Gravtity Range: 1.018-1.030 SG
  840. Bitterness Range: 35.0-70.0 IBU
  841. Alcohol by Volume Range: 8.00-12.00 %
  842. Carbonation Range: 1.6-2.5 vols
  843.  
  844. Profile: Although often a hoppy beer, the English Barleywine places less emphasis on hop character than the American Barleywine and features English hops. English versions can be darker, maltier, fruitier, and feature richer specialty malt flavors than American Barleywines.
  845. Notes: http://www.bjcp.org/2008styles/style19.html#1b
  846. The richest & strongest of the English Ales.Showcase of malty richness & complex, intense flavors.The character of these ales can change significantly over time;both young & old versions should be appreciated for what they are.The malt profile can vary widely;not all examples will have all possible flavors or aromas.
  847. Ingredients: Well-modified pale malt, with judicious amounts of caramel malts.Dark malts should be used with great restraint, if at all, as most color arises from a lengthy boil.English hops such as Northdown, Target, EK Goldings & Fuggles. Characterful English yeast
  848. Examples: Thomas Hardy's Ale, Burton Bridge Thomas Sykes Old Ale, J.W. Lee's Vintage Harvest Ale, Robinson's Old Tom, Fuller's Golden Pride, AleSmith Old Numbskull, Young's Old Nick (unusual in its 7.2% ABV), Whitbread Gold Label, Old Dominion Millenium, +++
  849.  
  850. ---------------------------------------------------------------------
  851.  
  852. Name: English Cider
  853. Category: Standard Cider and Perry
  854. Style Guide: BJCP 2008
  855. Style Number: 27 B
  856. Type: Cider
  857.  
  858. Color Range: 1.0-10.0 SRM
  859. Original Gravity Range: 1.050-1.075 SG
  860. Final Gravtity Range: 0.995-1.010 SG
  861. Bitterness Range: 0.0-0.0 IBU
  862. Alcohol by Volume Range: 6.00-9.00 %
  863. Carbonation Range: 1.2-2.4 vols
  864.  
  865. Profile: Full body. No overt apple character, but flavors that may suggest apples. Some tannin present with moderate astringency, with some bitterness. May have smoky bacon character. Medium to deep gold color. Clear to brilliant.
  866. Notes: http://www.bjcp.org/2008styles/style27.html#1b
  867. Generally dry, full-bodied, austere. This includes the English "West Country" plus ciders inspired by that style. These ciders are made with bittersweet and bitter-sharp apple varieties cultivated specifically for cider making
  868. Ingredients: Varieties: Kingston Black, Stoke Red, Dabinett, Foxwhelp, Yarlington Mill, various Jerseys, etc.
  869. Examples: [US] Westcott Bay Traditional Very Dry, Traditional Dry and Traditional Medium Sweet (WA), Farnum Hill Extra-Dry, Dry, and Farmhouse (NH), Wandering Aengus Dry Cider (OR), Red Barn Cider Burro Loco (WA), Bellwether Heritage (NY); +++
  870.  
  871. ---------------------------------------------------------------------
  872.  
  873. Name: English IPA
  874. Category: India Pale Ale (IPA)
  875. Style Guide: BJCP 2008
  876. Style Number: 14 A
  877. Type: Ale
  878.  
  879. Color Range: 8.0-14.0 SRM
  880. Original Gravity Range: 1.050-1.075 SG
  881. Final Gravtity Range: 1.010-1.018 SG
  882. Bitterness Range: 40.0-60.0 IBU
  883. Alcohol by Volume Range: 5.00-7.50 %
  884. Carbonation Range: 2.2-2.7 vols
  885.  
  886. Profile: A pale ale brewed to an increased gravity and hop rate.The term "IPA" is loosely applied in commercial English beers today, and has been (incorrectly) used in beers below 4% ABV. Generally will have more finish hops and less fruitiness and/or caramel than English pale ales and bitters. Fresher versions will obviously have a more significant finishing hop character.
  887. Notes: http://www.bjcp.org/2008styles/style14.html#1a
  888. A hoppy, moderately strong pale ale that features characteristics consistent with the use of English malt, hops and yeast. Has less hop character and a more pronounced malt flavor than American versions
  889. Ingredients: Pale ale malt(well-modified);English hops;English yeast that can give a fruity/sulfury/minerally profile.Sugar may be used in some versions.High sulfate&low carbonate H2O is essential to achieving a pleasant hop bitterness in authentic Burton versons
  890. Examples: Meantime India Pale Ale, Freeminer Trafalgar IPA, Fuller's IPA, Ridgeway Bad Elf, Summit India Pale Ale, Samuel Smith's India Ale, Hampshire Pride of Romsey IPA, Burton Bridge Empire IPA,Middle Ages ImPailed Ale, Goose Island IPA,Brooklyn East India Pale
  891.  
  892. ---------------------------------------------------------------------
  893.  
  894. Name: Extra Special/Strong Bitter (English Pale Ale)
  895. Category: English Pale Ale
  896. Style Guide: BJCP 2008
  897. Style Number: 8 C
  898. Type: Ale
  899.  
  900. Color Range: 6.0-18.0 SRM
  901. Original Gravity Range: 1.048-1.060 SG
  902. Final Gravtity Range: 1.010-1.016 SG
  903. Bitterness Range: 30.0-50.0 IBU
  904. Alcohol by Volume Range: 4.60-6.20 %
  905. Carbonation Range: 1.5-2.4 vols
  906.  
  907. Profile: More evident malt and hop flavors than in a special or best bitter.Stronger versions may overlap somewhat with old ales, although strong bitters will tend to be paler and more bitter. most strong bitters are fruitier and hoppier than Fullers.Some modern English variants are brewed exclusively with pale malt and are known as golden or summer bitters.
  908. Notes: http://www.bjcp.org/2008styles/style08.html#1c
  909. An average-strength to moderately-strong English ale.The balance may be fairly even between malt &hops to somewhat bitter.Drinkability is a critical component of the style; emphasis is still on the bittering hop addition as opposed to the aggressive middle and late hopping seen in American ales.
  910. Ingredients: Pale ale, amber,&/or crystal malts, may use black malt for color adj. May use sugar adjuncts, corn/wheat. Eng. hops typ. but USA &Euro var. are becoming common (esp.in paler examples).Characterful Eng. yeast.Burton versions use med to high sulfate water.
  911. Examples: Fullers ESB,Adnams Broadside,Shepherd Neame Bishop's Finger,Young’s Ram Rod,Samuel Smith’s Old Brewery Pale Ale,Bass Ale,Whitbread Pale Ale,Shepherd Neame Spitfire,Marston’s Pedigree,Black Sheep Ale,Vintage Henley,Mordue Workie Ticket,Old Speckle Hen +++
  912.  
  913. ---------------------------------------------------------------------
  914.  
  915. Name: Flanders Brown Ale/Oud Bruin
  916. Category: Sour Ale
  917. Style Guide: BJCP 2008
  918. Style Number: 17 C
  919. Type: Ale
  920.  
  921. Color Range: 15.0-22.0 SRM
  922. Original Gravity Range: 1.040-1.074 SG
  923. Final Gravtity Range: 1.008-1.012 SG
  924. Bitterness Range: 20.0-25.0 IBU
  925. Alcohol by Volume Range: 4.00-8.00 %
  926. Carbonation Range: 2.2-2.8 vols
  927.  
  928. Profile: Long aging & blending of young & aged beer may occur,adding smoothness & complexity & balancing any harsh, sour character.A deeper malt character distinguishes these beers from Flanders red ales.Designed to lay down & moderate aged character are considered superior.The Oud Bruin is less acetic & maltier than a Flanders Red, & the fruity flavors are more malt-oriented.
  929. Notes: http://www.bjcp.org/2008styles/style17.html#1c
  930. A malty, fruity, aged, somewhat sour Belgian-style brown ale.
  931. Historically brewed as a "provision beer" that would develop some sourness as it aged. These beers were typically more sour than current commercial examples. While Flanders red beers are aged in oak, the brown beers are warm aged in stainless steel.
  932. Ingredients: Pils malt w dark cara malts&bit of black/roast malt.Often maize.Low AA continental hops typical.Saccharomyces&Lactobacillus(&acetobacter)contribute to fermentation&flavor.Sour mash/acidulated malt for sour character.H2O high in carbonates typ of its home
  933. Examples: Liefman's Goudenband, Liefman's Odnar, Liefman's Oud Bruin, Ichtegem Old Brown, Riva Vondel
  934.  
  935. ---------------------------------------------------------------------
  936.  
  937. Name: Flanders Red Ale
  938. Category: Sour Ale
  939. Style Guide: BJCP 2008
  940. Style Number: 17 B
  941. Type: Ale
  942.  
  943. Color Range: 10.0-16.0 SRM
  944. Original Gravity Range: 1.048-1.057 SG
  945. Final Gravtity Range: 1.002-1.012 SG
  946. Bitterness Range: 10.0-25.0 IBU
  947. Alcohol by Volume Range: 4.60-6.50 %
  948. Carbonation Range: 2.2-2.7 vols
  949.  
  950. Profile: Medium body. Malty, sweet fruity flavor with complex sourness. Plum, orange, cherry or red currant flavors. Low to no hop flavor and aroma. Like a well aged red wine. Deep red, burgundy to red-brown in color. Moderate carbonation.
  951. Notes: http://www.bjcp.org/2008styles/style17.html#1b
  952. A complex, sour, red wine-like Belgian-style ale.
  953. The reddish color is a product of the malt although an extended, less-than-rolling portion of the boil may help add an attractive Burgundy hue. Aging will also darken the beer. The Flanders red is more acetic and the fruity flavors more reminiscent of a red wine than a
  954. Ingredients: Vienna &/or Munich malts,light to med cara-malts,&small amt Special B + <=20% maize.Low AA continental hops common (avoid high alpha/distinctive Am hops).Saccharomyces, Lactobacillus&Brettanomyces(&acetobacter) contribute to fermentation &eventual flavor
  955. Examples: Rodenbach Klassiek, Rodenbach Grand Cru, Bellegems Bruin, Duchesse de Bourgogne, New Belgium La Folie, Petrus Oud Bruin, Southampton Flanders Red Ale, Verhaege Vichtenaar, Monk's Cafe Flanders Red Ale, New Glarus Enigma, Panil Barriquée, Mestreechs Aajt
  956.  
  957. ---------------------------------------------------------------------
  958.  
  959. Name: Foreign Extra Stout
  960. Category: Stout
  961. Style Guide: BJCP 2008
  962. Style Number: 13 D
  963. Type: Ale
  964.  
  965. Color Range: 30.0-40.0 SRM
  966. Original Gravity Range: 1.056-1.075 SG
  967. Final Gravtity Range: 1.010-1.018 SG
  968. Bitterness Range: 30.0-70.0 IBU
  969. Alcohol by Volume Range: 5.50-8.00 %
  970. Carbonation Range: 2.0-2.6 vols
  971.  
  972. Profile: A rather broad class of stouts, these can be either fruity and sweet, dry and bitter, or even tinged with Brettanomyces (e.g., Guinness Foreign Extra Stout; this type of beer is best entered as a Specialty Beer – Category 23). Think of the style as either a scaled-up dry and/or sweet stout, or a scaled-down Imperial stout without the late hops.
  973. Notes: http://www.bjcp.org/2008styles/style13.html#1d
  974. A very dark, moderately strong, roasty ale.Tropical varieties can be quite sweet, while export versions can be drier & fairly robust
  975. Originally high-gravity stouts brewed for tropical markets (&hence, sometimes known as Tropical Stouts). Some bottled export (i.e., stronger) versions of dry or sweet stout also fit this p
  976. Ingredients: Similar to dry or sweet stout, but with more gravity. Pale and dark roasted malts and grains. Hops mostly for bitterness. May use adjuncts and sugar to boost gravity. Ale yeast (although some tropical stouts are brewed with lager yeast).
  977. Examples: Tropical-Type:Lion Stout,Dragon Stout,ABC Stout,Royal Extra The Lion Stout,Jamaica Stout, Export-Type:Freeminer Deep Shaft Stout,Guinness Foreign Extra Stout,Ridgeway of Oxfordshire Foreign Extra Stout,Coopers Best Extra Stout,Elysian Dragonstooth Stout
  978.  
  979. ---------------------------------------------------------------------
  980.  
  981. Name: French Cider
  982. Category: Standard Cider and Perry
  983. Style Guide: BJCP 2008
  984. Style Number: 27 C
  985. Type: Cider
  986.  
  987. Color Range: 1.0-10.0 SRM
  988. Original Gravity Range: 1.050-1.065 SG
  989. Final Gravtity Range: 1.010-1.020 SG
  990. Bitterness Range: 0.0-0.0 IBU
  991. Alcohol by Volume Range: 3.00-6.00 %
  992. Carbonation Range: 2.3-2.9 vols
  993.  
  994. Profile: Medium to full body. Fruity character/aroma. May use arrested fermentation or juice to enhance sweetness. Medium to deep gold color. Clear to brilliant. Moderate to high carbonation.
  995. Notes: http://www.bjcp.org/2008styles/style27.html#1c
  996. This includes Normandy styles plus ciders inspired by those styles, including ciders made by various techniques to achieve the French flavor profile. These ciders are made with bittersweet and bitter-sharp apple varieties cultivated specifically for cider making.
  997. Ingredients: Varieties: Nehou, Muscadet de Dieppe, Reine des Pommes, Michelin, etc.
  998. Examples: [US] West County Reine de Pomme (MA), Rhyne Cider (CA); [France] Eric Bordelet (various), Etienne Dupont, Etienne Dupont Organic, Bellot
  999.  
  1000. ---------------------------------------------------------------------
  1001.  
  1002. Name: Fruit Beer
  1003. Category: Fruit Beer
  1004. Style Guide: BJCP 2008
  1005. Style Number: 20 A
  1006. Type: Mixed
  1007.  
  1008. Color Range: 3.0-50.0 SRM
  1009. Original Gravity Range: 1.030-1.110 SG
  1010. Final Gravtity Range: 1.004-1.024 SG
  1011. Bitterness Range: 5.0-70.0 IBU
  1012. Alcohol by Volume Range: 2.50-12.00 %
  1013. Carbonation Range: 2.0-3.0 vols
  1014.  
  1015. Profile: Varies by fruit flavor and base style. Generally sweet with low hop flavor and aroma to enhance fruit flavor. Balanced with fruit flavor and aroma. Color, aroma, and flavor vary. Balance is important.
  1016. Notes: http://www.bjcp.org/2008styles/style20.html#1a
  1017. A harmonious marriage of fruit and beer. The key attributes of the underlying style will be different with the addition of fruit; do not expect the base beer to taste the same as the unadulterated version. Judge the beer based on the pleasantness and balance of the resulting combination.
  1018. Ingredients: Vary by base style. OG, FG, IBUs, SRM and ABV will vary depending on the underlying base beer, but the fruit will often be reflected in the color.
  1019. Examples: : New Glarus Belgian Red and Raspberry Tart, Bell's Cherry Stout, Dogfish Head Aprihop, Great Divide Wild Raspberry Ale, Founders Rübæus, Ebulum Elderberry Black Ale, Stiegl Radler, Weyerbacher Raspberry Imperial Stout, Abita Purple Haze, +++
  1020.  
  1021. ---------------------------------------------------------------------
  1022.  
  1023. Name: Fruit Cider
  1024. Category: Specialty Cider and Perry
  1025. Style Guide: BJCP 2008
  1026. Style Number: 28 B
  1027. Type: Cider
  1028.  
  1029. Color Range: 1.0-10.0 SRM
  1030. Original Gravity Range: 1.045-1.070 SG
  1031. Final Gravtity Range: 0.995-1.010 SG
  1032. Bitterness Range: 0.0-0.0 IBU
  1033. Alcohol by Volume Range: 5.00-9.00 %
  1034. Carbonation Range: 1.0-2.8 vols
  1035.  
  1036. Profile: Substantial body. May contain tannins. Like a dry wine with complex flavors. Apple flavor must go well with other fruits. Clear to brilliant. Color as appropriate for fruit. No oxidation. Adjuncts should not dominate.
  1037. Notes: http://www.bjcp.org/2008styles/style28.html#1b
  1038. This is a cider with other fruits or fruit-juices added - for example, berry. Note that a "cider" made from a combination of apple and pear juice would be entered in this category since it is neither cider nor perry.
  1039. Ingredients: Apples with fruit or fruit juice added. Adjuncts should not dominate, but should blend well. High attenuation yeast.
  1040. Examples: [US] West County Blueberry-Apple Wine (MA), AEppelTreow Red Poll Cran-Apple Draft Cider (WI), Bellwether Cherry Street (NY), Uncle John's Fruit Farm Winery Apple Cherry Hard Cider (MI)
  1041.  
  1042. ---------------------------------------------------------------------
  1043.  
  1044. Name: Fruit Lambic
  1045. Category: Sour Ale
  1046. Style Guide: BJCP 2008
  1047. Style Number: 17 F
  1048. Type: Ale
  1049.  
  1050. Color Range: 3.0-7.0 SRM
  1051. Original Gravity Range: 1.040-1.060 SG
  1052. Final Gravtity Range: 1.000-1.010 SG
  1053. Bitterness Range: 0.0-10.0 IBU
  1054. Alcohol by Volume Range: 5.00-7.00 %
  1055. Carbonation Range: 2.4-3.1 vols
  1056.  
  1057. Profile: Fruit is commonly added halfway through aging and the yeast and bacteria will ferment all sugars from the fruit. Fruit may also be added to unblended lambic. The most traditional styles of fruit lambics include kriek (cherries), framboise (raspberries) and druivenlambik (muscat grapes).
  1058. Notes: http://www.bjcp.org/2008styles/style17.html#1f
  1059. Fruit blended with both young and old lambic. Variations include Kriek (Cherry), Framboise (Raspberry), Peche (Peach), Grape (Vigneronne or Muscar) and Black Currant (Cassis). BREWER MUST SPECIFY FRUIT USED.
  1060. Ingredients: Pilsner Belgian malt. 30-40% unmalted wheat. Stale hops or low alpha hops. Unique yeasts a must - usually several strains are added in stages. Soft to moderately hard water. Pasturized fruit with distinctive yeast strains added to young Lambic.
  1061. Examples: Boon Framboise Marriage Parfait, Boon Kriek Mariage Parfait, Boon Oude Kriek, Cantillon Fou' Foune (apricot), Cantillon Kriek, Cantillon Lou Pepe Kriek, Cantillon Lou Pepe Framboise, Cantillon Rose de Gambrinus, Cantillon St. Lamvinus (merlot grape), +++
  1062.  
  1063. ---------------------------------------------------------------------
  1064.  
  1065. Name: German Pilsner (Pils)
  1066. Category: Pilsner
  1067. Style Guide: BJCP 2008
  1068. Style Number: 2 A
  1069. Type: Lager
  1070.  
  1071. Color Range: 2.0-5.0 SRM
  1072. Original Gravity Range: 1.044-1.050 SG
  1073. Final Gravtity Range: 1.008-1.013 SG
  1074. Bitterness Range: 25.0-45.0 IBU
  1075. Alcohol by Volume Range: 4.40-5.20 %
  1076. Carbonation Range: 2.4-2.8 vols
  1077.  
  1078. Profile: Straw to light gold, brilliant to very clear, with a creamy, long-lasting white head.
  1079. Crisp and bitter, with a dry to medium-dry finish. Moderate to moderately-low yet well attenuated maltiness, although some grainy flavors and slight pils malt sweetness are acceptable. Hop bitterness dominates taste and continues through the finish and lingers into the aftertaste
  1080. Notes: http://www.bjcp.org/2008styles/style02.html#1a
  1081. Crisp, clean, refreshing beer that prominently features noble German hop bitterness accentuated by sulfates in the water.
  1082. Ingredients: Pilsner malt, German hop varieties (especially noble varieties such as Hallertauer, Tettnanger and Spalt for taste and aroma), medium sulfate water, German lager yeast
  1083. Examples: Victory Prima Pils, Bitburger, Warsteiner, Trumer Pils, Old Dominion Tupper's Hop Pocket Pils, König Pilsener, Jever Pils, Left Hand Polestar Pilsner, Holsten Pils, Spaten Pils, Brooklyn Pilsner
  1084.  
  1085. ---------------------------------------------------------------------
  1086.  
  1087. Name: Gueuze
  1088. Category: Sour Ale
  1089. Style Guide: BJCP 2008
  1090. Style Number: 17 E
  1091. Type: Ale
  1092.  
  1093. Color Range: 3.0-7.0 SRM
  1094. Original Gravity Range: 1.040-1.060 SG
  1095. Final Gravtity Range: 1.000-1.006 SG
  1096. Bitterness Range: 0.0-10.0 IBU
  1097. Alcohol by Volume Range: 5.00-8.00 %
  1098. Carbonation Range: 2.4-3.1 vols
  1099.  
  1100. Profile: Gueuze is traditionally produced by mixing 1, 2, & 3-year old lambic."Young" lambic contains fermentable sugars while old lambic has the characteristic "wild" taste of the Senne River valley.A good gueuze is not the most pungent, but possesses a full & tantalizing bouquet,a sharp aroma,& a soft,velvety flavor.Lambic is served uncarbonated,gueuze is served effervescent
  1101. Notes: http://www.bjcp.org/2008styles/style17.html#1e
  1102. Complex, pleasantly sour/acidic, balanced, pale, wheat-based ale fermented by a variety of Belgian microbiota.
  1103. Spontaneously fermented sour ales from in and around Brussels (the Senne Valley) stem from a farmhouse brewing tradition several centuries old.Their numbers are constantly dwindling
  1104. Ingredients: Pale Belgian malt. By royal decree, 30-40% unmalted wheat is used. Stale hops (2-3 years old) or low alpha hops. Unique yeasts a must - (Saccharomyces, Brettanomyces, Pediococcus, Lactobacillus) Soft to moderately hard water.
  1105. Examples: Boon Oude Gueuze, Boon Oude Gueuze Mariage Parfait, De Cam Gueuze, De Cam/Drei Fonteinen Millennium Gueuze, Drie Fonteinen Oud Gueuze, Cantillon Gueuze, Hanssens Oude Gueuze, Lindemans Boon Oude Gueuze, Boon Oude Gueuze Mariage Parfait, De Cam Gueuze, De
  1106.  
  1107. ---------------------------------------------------------------------
  1108.  
  1109. Name: Imperial IPA
  1110. Category: India Pale Ale (IPA)
  1111. Style Guide: BJCP 2008
  1112. Style Number: 14 C
  1113. Type: Ale
  1114.  
  1115. Color Range: 8.0-15.0 SRM
  1116. Original Gravity Range: 1.075-1.090 SG
  1117. Final Gravtity Range: 1.010-1.020 SG
  1118. Bitterness Range: 60.0-120.0 IBU
  1119. Alcohol by Volume Range: 7.50-10.00 %
  1120. Carbonation Range: 2.2-2.7 vols
  1121.  
  1122. Profile: Bigger than either an English/American IPA in both alcohol strength &overall hop level (bittering&finish).Less malty,lower body,less rich &a greater overall hop intensity than an Am Barleywine.Typically not as high in gravity/alcohol as barleywine,since high alcohol and malt tend to limit drinkability.A showcase for hops.
  1123. Notes: http://www.bjcp.org/2008styles/style14.html#1c
  1124. Intensely hoppy,very strong pale ale without the big maltiness &/or deeper malt flavors of an Am barleywine.Strongly hopped,but clean,lacking harshness,& a tribute to historical IPAs.Drinkability is an important characteristic;Should not be a heavy,sipping beer.Should not have much residual sweetness or heavy character
  1125. Ingredients: Pale ale malt,can use complex variety of hops(English,American,noble).American yeast that can give clean/slightly fruity profile.Generally all-malt,but mashed@lower temperatures for high attenuation.H20 character varies from soft to moderately sulfate.
  1126. Examples: Russian River Pliny the Elder,Three Floyd’s Dreadnaught,Avery Majaraja,Bell’s Hop Slam,Stone Ruination IPA,Great Divide Hercules Double IPA,Surly Furious,Rogue I2PA,Moylan’s Hopsickle Imperial India Pale Ale,Stoudt’s Double IPA,Dogfish Head 90-minute IPA
  1127.  
  1128. ---------------------------------------------------------------------
  1129.  
  1130. Name: Imperial Stout
  1131. Category: Stout
  1132. Style Guide: BJCP 2008
  1133. Style Number: 13 F
  1134. Type: Ale
  1135.  
  1136. Color Range: 30.0-40.0 SRM
  1137. Original Gravity Range: 1.075-1.115 SG
  1138. Final Gravtity Range: 1.018-1.030 SG
  1139. Bitterness Range: 50.0-90.0 IBU
  1140. Alcohol by Volume Range: 8.00-12.00 %
  1141. Carbonation Range: 1.8-2.6 vols
  1142.  
  1143. Profile: Variations exist, with English and American interpretations (predictably, the American versions have more bitterness, roasted character, and finishing hops, while the English varieties reflect a more complex specialty malt character and a more forward ester profile). The wide range of allowable characteristics allow for maximum brewer creativity.
  1144. Notes: http://www.bjcp.org/2008styles/style13.html#1f
  1145. An intensely flavored, big, dark ale. Roasty, fruity, and bittersweet, with a noticeable alcohol presence. Dark fruit flavors meld with roasty, burnt, or almost tar-like sensations. Like a black barleywine with every dimension of flavor coming into play.
  1146. Ingredients: Well-modified pale malt,w generous quantities of roasted malts.May have complex grain bill w virtually any variety of malt.Any type of hops may be used.Alkaline water balances abundance of acidic roasted grain in grist.American/English ale yeast.
  1147. Examples: Three Floyd’s Dark Lord,Bell’s Expedition Stout, orth Coast Old Rasputin Imperial Stout,Stone Imperial Stout, Samuel Smith Imperial Stout, Scotch Irish Tsarina Katarina Imperial Stout, Thirsty Dog Siberian Night,Deschutes The Abyss,Great Divide Yeti, +
  1148.  
  1149. ---------------------------------------------------------------------
  1150.  
  1151. Name: Irish Red Ale
  1152. Category: Scottish and Irish Ale
  1153. Style Guide: BJCP 2008
  1154. Style Number: 9 D
  1155. Type: Ale
  1156.  
  1157. Color Range: 9.0-18.0 SRM
  1158. Original Gravity Range: 1.044-1.060 SG
  1159. Final Gravtity Range: 1.010-1.014 SG
  1160. Bitterness Range: 17.0-28.0 IBU
  1161. Alcohol by Volume Range: 4.00-6.00 %
  1162. Carbonation Range: 2.1-2.6 vols
  1163.  
  1164. Profile: Moderate caramel malt flavor&sweetness, occasionally w a buttered toast or toffee-like quality.Finishes with a light taste of roasted grain, which lends a characteristic dryness to the finish.Generally no flavor hops, although some examples may have a light English hop flavor.Medium-low hop bitterness, Medium-dry to dry finish.Clean&smooth.No esters.
  1165. Notes: http://www.bjcp.org/2008styles/style09.html#1d
  1166. An easy-drinking pint. Malt-focused with an initial sweetness and a roasted dryness in the finish.
  1167. Sometimes brewed as a lager (if so, generally will not exhibit a diacetyl character). When served too cold, the roasted character and bitterness may seem more elevated.
  1168.  
  1169. Ingredients: May contain some adjuncts (corn, rice, or sugar), although excessive adjunct use will harm the character of the beer. Generally has a bit of roasted barley to provide reddish color and dry roasted finish. UK/Irish malts, hops, yeast.
  1170. Examples: Three Floyds Brian Boru Old Irish Ale, Great Lakes Conway’s Irish Ale (a bit strong at 6.5%), Kilkenny Irish Beer, O’Hara’s Irish Red Ale, Smithwick’s Irish Ale, Beamish Red Ale, Caffrey’s Irish Ale, Goose Island Kilgubbin Red Ale, Murphy’s Irish Red (la
  1171.  
  1172. ---------------------------------------------------------------------
  1173.  
  1174. Name: Kolsch
  1175. Category: Light Hybrid Beer
  1176. Style Guide: BJCP 2008
  1177. Style Number: 6 C
  1178. Type: Ale
  1179.  
  1180. Color Range: 3.5-5.0 SRM
  1181. Original Gravity Range: 1.044-1.050 SG
  1182. Final Gravtity Range: 1.007-1.011 SG
  1183. Bitterness Range: 20.0-30.0 IBU
  1184. Alcohol by Volume Range: 4.40-5.20 %
  1185. Carbonation Range: 2.4-2.8 vols
  1186.  
  1187. Profile: Light to medium body. Soft palate that is clean, friuty and acidic. Low hop flavor and aroma. Pale to light gold in color. Low sulfur aroma. No diactyl. Medium carbonation.
  1188. Notes: Style exclusive to Cologne (Koln) Germany. Soft, friuty flavor. Very drinkable. Brewed at ale temperature and then cold lagered.
  1189. Ingredients: German noble hops. German pils/pale malt. Attenuative clean ale yeast. 20% wheat may be used, but rare in authentic versions. Water extremely soft to moderately hard. Traditionally uses a step mash program, although good results w a single rest at 149°F.
  1190. Examples: PJ Früh, Hellers, Malzmühle, Paeffgen, Sion, Peters, Reissdorf, Gaffel, Eisenbahn Dourada, Goose Island Summertime, Alaska Summer Ale, Harpoon Summer Beer, New Holland Lucid, Saint Arnold Fancy Lawnmower, Capitol City Capitol Kölsch, Shiner Kölsch
  1191.  
  1192. ---------------------------------------------------------------------
  1193.  
  1194. Name: Lite American Lager
  1195. Category: Light Lager
  1196. Style Guide: BJCP 2008
  1197. Style Number: 1 A
  1198. Type: Lager
  1199.  
  1200. Color Range: 2.0-3.0 SRM
  1201. Original Gravity Range: 1.028-1.040 SG
  1202. Final Gravtity Range: 0.998-1.008 SG
  1203. Bitterness Range: 8.0-12.0 IBU
  1204. Alcohol by Volume Range: 2.80-4.20 %
  1205. Carbonation Range: 2.5-2.8 vols
  1206.  
  1207. Profile: Very light, with little or no malt aroma. Some low levels of grainy or corn-like sweetness. Low bitterness and hop aroma. Color is pale to golden. No diacetyl. Highly carbonated.
  1208. Notes: http://www.bjcp.org/2008styles/style01.html#1a
  1209. A low gravity and low calorie beer characteristic of mainstream America. Often sold as the "light" version. No strong flavors.
  1210. Ingredients: Two- or six-row barley with high percentage (up to 40%) of rice or corn as adjuncts.
  1211. Examples: Bitburger Light, Sam Adams Light, Heineken Premium Light, Miller Lite, Bud Light, Coors Light, Baltika #1 Light, Old Milwaukee Light, Amstel Light
  1212.  
  1213. ---------------------------------------------------------------------
  1214.  
  1215. Name: Mailbock/Helles Bock
  1216. Category: Bock
  1217. Style Guide: BJCP 2008
  1218. Style Number: 5 A
  1219. Type: Lager
  1220.  
  1221. Color Range: 6.0-11.0 SRM
  1222. Original Gravity Range: 1.064-1.072 SG
  1223. Final Gravtity Range: 1.011-1.018 SG
  1224. Bitterness Range: 23.0-35.0 IBU
  1225. Alcohol by Volume Range: 6.30-7.40 %
  1226. Carbonation Range: 2.2-2.7 vols
  1227.  
  1228. Profile: Pale, strong, malty beer. Low to moderate hop aroma and flavor. Amber to brown color. Clean. No fruitiness, ester or diacytl. Moderate carbonation.
  1229. Notes: http://www.bjcp.org/2008styles/style05.html#1a
  1230. A relatively pale, strong, malty beer. a fine line between blandness & too much color. Hop character is generally more apparent than in other bocks. The serving of Maibock is associated w springtime & May. viewed as either a pale version of a traditional bock, or a Munich helles brewed to bock strength
  1231. Ingredients: Base of pils and/or Vienna malt with some Munich malt to add character (although much less than in a traditional bock). No non-malt adjuncts. Noble hops. Soft water preferred so as to avoid harshness. Clean lager yeast. Decoction mash is typical, bu
  1232. Examples: Ayinger Maibock, Mahr's Bock, Hacker-Pschorr Hubertus Bock, Capital Maibock, Einbecker Mai-Urbock, Hofbräu Maibock, Victory St. Boisterous, Gordon Biersch Blonde Bock, Smuttynose Maibock
  1233.  
  1234. ---------------------------------------------------------------------
  1235.  
  1236. Name: Metheglin
  1237. Category: Other Mead
  1238. Style Guide: BJCP 2008
  1239. Style Number: 26 A
  1240. Type: Mead
  1241.  
  1242. Color Range: 1.0-16.0 SRM
  1243. Original Gravity Range: 1.035-1.170 SG
  1244. Final Gravtity Range: 0.990-1.050 SG
  1245. Bitterness Range: 0.0-0.0 IBU
  1246. Alcohol by Volume Range: 3.50-18.00 %
  1247. Carbonation Range: 0.0-0.0 vols
  1248.  
  1249. Profile: Flavor and aroma should reflect blend of spices and honey used. Pale to amber colored. Dry, sweet, or very sweet flavor. Good clarity. Honey flavor should still be the dominant flavor.
  1250. Notes: http://www.bjcp.org/2008styles/style26.html#1a
  1251. Mead made with honey and addition of spices of herbs. May be Dry May also be sparkling.
  1252. Ingredients: Made from honey, spices or herbs, water and yeast. WARNING: Do not use sugar for carbonating Semi-Sweet or Sweet meads -- artificially carbonate if needed.
  1253. Examples: Bonair Chili Mead, Redstone Juniper Mountain Honey Wine, Redstone Vanilla Beans and Cinnamon Sticks Mountain Honey Wine, +++
  1254.  
  1255. ---------------------------------------------------------------------
  1256.  
  1257. Name: Mild
  1258. Category: English Brown Ale
  1259. Style Guide: BJCP 2008
  1260. Style Number: 11 A
  1261. Type: Ale
  1262.  
  1263. Color Range: 12.0-25.0 SRM
  1264. Original Gravity Range: 1.030-1.038 SG
  1265. Final Gravtity Range: 1.008-1.013 SG
  1266. Bitterness Range: 10.0-25.0 IBU
  1267. Alcohol by Volume Range: 2.80-4.50 %
  1268. Carbonation Range: 1.3-2.3 vols
  1269.  
  1270. Profile: Most are low-gravity session beers in the range 3.1-3.8%, although some versions may be made in the stronger (4%+) range for export, festivals, seasonal and/or special occasions. Generally served on cask; session-strength bottled versions don't often travel well. A wide range of interpretations are possible
  1271. Notes: http://www.bjcp.org/2008styles/style11.html#1a
  1272. A light-flavored, malt-accented beer that is readily suited to drinking in quantity. Refreshing, yet flavorful. Some versions may seem like lower gravity brown porters. May have evolved as one of the elements of early porters. In modern terms, the name "mild" refers to the relative lack of hop bitterness.
  1273. Ingredients: Pale English base malts (often fairly dextrinous), crystal and darker malts should comprise the grist. May use sugar adjuncts. English hop varieties would be most suitable, though their character is muted. Characterful English ale yeast.
  1274. Examples: Moorhouse Black Cat, Gale's Festival Mild, Theakston Traditional Mild, Highgate Mild, Sainsbury Mild, Brain's Dark, Banks's Mild, Coach House Gunpowder Strong Mild, Woodforde's Mardler's Mild, Greene King XX Mild, Motor City Brewing Ghettoblaster
  1275.  
  1276. ---------------------------------------------------------------------
  1277.  
  1278. Name: Munich Dunkel
  1279. Category: Dark Lager
  1280. Style Guide: BJCP 2008
  1281. Style Number: 4 B
  1282. Type: Lager
  1283.  
  1284. Color Range: 14.0-28.0 SRM
  1285. Original Gravity Range: 1.048-1.056 SG
  1286. Final Gravtity Range: 1.010-1.016 SG
  1287. Bitterness Range: 18.0-28.0 IBU
  1288. Alcohol by Volume Range: 4.50-5.60 %
  1289. Carbonation Range: 2.2-2.7 vols
  1290.  
  1291. Profile: Dominated by the rich and complex flavor of Munich malt, usually with melanoidins reminiscent of bread crusts. The taste can be moderately sweet, although it should not be overwhelming or cloying. Mild caramel, chocolate, toast or nuttiness may be present. Burnt or bitter flavors from roasted malts are inappropriate, as are pronounced caramel flavors from crystal m
  1292. Notes: http://www.bjcp.org/2008styles/style04.html#1b
  1293. Characterized by depth and complexity of Munich malt & accompanying melanoidins. Rich Munich flavors, not as intense as a bock or as roasted as a schwarzbier.
  1294. The classic brown lager style of Munich which developed as a darker, malt-accented beer in part because of the moderately carbonate water.
  1295. Ingredients: Grist is traditionally made up of German Munich malt (up to 100%) with the remainder German Pilsner malt. Noble German hop varieties and German lager yeast strains should be used. Moderately carbonate water. Often decoction mashed
  1296. Examples: Ayinger Altbairisch Dunkel, Hacker-Pschorr Alt Munich Dark, Paulaner Alt Münchner Dunkel, Weltenburger Kloster Barock-Dunkel, Ettaler Kloster Dunkel, Hofbräu Dunkel, Penn Dark Lager, König Ludwig Dunkel, Capital Munich Dark, Harpoon Munich-type Dark Beer
  1297.  
  1298. ---------------------------------------------------------------------
  1299.  
  1300. Name: Munich Helles
  1301. Category: Light Lager
  1302. Style Guide: BJCP 2008
  1303. Style Number: 1 D
  1304. Type: Lager
  1305.  
  1306. Color Range: 3.0-5.0 SRM
  1307. Original Gravity Range: 1.045-1.051 SG
  1308. Final Gravtity Range: 1.008-1.012 SG
  1309. Bitterness Range: 16.0-22.0 IBU
  1310. Alcohol by Volume Range: 4.70-5.40 %
  1311. Carbonation Range: 2.3-2.7 vols
  1312.  
  1313. Profile: Slightly sweet, malty profile. Grain and pils malt flavors dominate, with a low to medium-low hop bitterness that supports the malty palate. Low to moderately-low spicy noble hop flavor. Finish and aftertaste remain malty. Clean. Medium yellow to pale gold, clear, with a creamy white head.
  1314. Notes: http://www.bjcp.org/2008styles/style01.html#1d
  1315. Unlike Pilsner but like its cousin, Munich Dunkel, Helles is a malt-accentuated beer that is not overly sweet, but rather focuses on malt flavor with underlying hop bitterness in a supporting role. Malty but fully attenuated pils malt showcase.
  1316. Ingredients: Moderate carbonate water, Pilsner malt, German noble hop varieties.
  1317. Examples: Weihenstephaner Original, Hacker-Pschorr Münchner Gold, Bürgerbräu Wolznacher Hell Naturtrüb, Mahr’s Hell, Paulaner Premium Lager, Spaten Premium Lager, Stoudt’s Gold Lager
  1318.  
  1319. ---------------------------------------------------------------------
  1320.  
  1321. Name: New England Cider
  1322. Category: Specialty Cider and Perry
  1323. Style Guide: BJCP 2008
  1324. Style Number: 28 A
  1325. Type: Cider
  1326.  
  1327. Color Range: 1.0-10.0 SRM
  1328. Original Gravity Range: 1.060-1.100 SG
  1329. Final Gravtity Range: 0.995-1.010 SG
  1330. Bitterness Range: 0.0-0.0 IBU
  1331. Alcohol by Volume Range: 7.00-13.00 %
  1332. Carbonation Range: 1.0-2.8 vols
  1333.  
  1334. Profile: Substantial body and character. Dry, flavorful cider with robuse apple character, strong alcohol. Substantial, alcoholic. Moderate tannins. Clear to brilliant, pale to med yellow.
  1335. Notes: http://www.bjcp.org/2008styles/style28.html#1a
  1336. This is a cider made with characteristic New England apples for relatively high acidity, with adjuncts to raise alcohol levels.
  1337. Ingredients: Varieties: Northern Spy, Roxbury Russet, Golden Russet
  1338. Adjuncts may include white and brown sugars, molasses, small amounts of honey, and raisins. Adjuncts are intended to raise OG well above that which would be achieved by apples alone. This style is
  1339. Examples: There are no known commercial examples of New England Cider.
  1340.  
  1341. ---------------------------------------------------------------------
  1342.  
  1343. Name: Northern English Brown Ale
  1344. Category: English Brown Ale
  1345. Style Guide: BJCP 2008
  1346. Style Number: 11 C
  1347. Type: Ale
  1348.  
  1349. Color Range: 12.0-22.0 SRM
  1350. Original Gravity Range: 1.040-1.052 SG
  1351. Final Gravtity Range: 1.008-1.013 SG
  1352. Bitterness Range: 20.0-30.0 IBU
  1353. Alcohol by Volume Range: 4.20-5.40 %
  1354. Carbonation Range: 2.2-2.7 vols
  1355.  
  1356. Profile: English brown ales are generally split into sub-styles along geographic lines.
  1357. Notes: http://www.bjcp.org/2008styles/style11.html#1c
  1358. Drier and more hop-oriented that southern English brown ale, with a nutty character rather than caramel
  1359. Ingredients: English mild ale or pale ale malt base with caramel malts. May also have small amounts darker malts (e.g., chocolate) to provide color and the nutty character. English hop varieties are most authentic. Moderate carbonate water
  1360. Examples: Newcastle Brown Ale, Samuel Smith's Nut Brown Ale, Riggwelter Yorkshire Ale, Wychwood Hobgoblin, Tröegs Rugged Trail Ale, Alesmith Nautical Nut Brown Ale, Avery Ellie's Brown Ale, Goose Island Nut Brown Ale, Samuel Adams Brown Ale
  1361.  
  1362. ---------------------------------------------------------------------
  1363.  
  1364. Name: Northern German Altbier
  1365. Category: Amber Hybrid Beer
  1366. Style Guide: BJCP 2008
  1367. Style Number: 7 A
  1368. Type: Mixed
  1369.  
  1370. Color Range: 13.0-19.0 SRM
  1371. Original Gravity Range: 1.046-1.054 SG
  1372. Final Gravtity Range: 1.010-1.015 SG
  1373. Bitterness Range: 25.0-40.0 IBU
  1374. Alcohol by Volume Range: 4.50-5.20 %
  1375. Carbonation Range: 2.4-2.8 vols
  1376.  
  1377. Profile: Aroma: Subtle malty, sometimes grainy aroma. Low to no noble hop aroma. Flavor: Fairly bitter yet balanced by a smooth and sometimes sweet malt character that may have a rich, biscuity and/or lightly caramelly flavor. Dry finish, : Light copper to light brown color; Medium-light to medium body. Moderate to moderately high carbonation. Smooth mouthfeel
  1378. Notes: http://www.bjcp.org/2008styles/style07.html#1a
  1379. A very clean & relatively bitter beer, balanced by some malt character. Generally darker, sometimes more caramelly, and usually sweeter & less bitter than Düsseldorf Altbier.
  1380. Most Altbiers produced outside of Düsseldorf are of the Northern German style. Ironically "alt" refers to the old style of brewing (making ales)
  1381. Ingredients: Typically made with a Pils base and colored with roasted malt or dark crystal. May include small amounts of Munich or Vienna malt. Noble hops. Usually made with an attenuative lager yeast
  1382. Examples: DAB Traditional, Hannen Alt, Schwelmer Alt, Grolsch Amber, Alaskan Amber, Long Trail Ale, Otter Creek Copper Ale, Schmaltz' Alt
  1383.  
  1384. ---------------------------------------------------------------------
  1385.  
  1386. Name: Oatmeal Stout
  1387. Category: Stout
  1388. Style Guide: BJCP 2008
  1389. Style Number: 13 C
  1390. Type: Ale
  1391.  
  1392. Color Range: 22.0-40.0 SRM
  1393. Original Gravity Range: 1.048-1.065 SG
  1394. Final Gravtity Range: 1.010-1.018 SG
  1395. Bitterness Range: 25.0-40.0 IBU
  1396. Alcohol by Volume Range: 4.20-5.90 %
  1397. Carbonation Range: 1.9-2.5 vols
  1398.  
  1399. Profile: Generally between sweet&dry stouts in sweetness.Variations from fairly sweet to quite dry.Level of bitterness varies,as does the oatmeal impression.Light use of oatmeal may give a certain silkiness of body&richness of flavor while heavy use of oatmeal can be fairly intense in flavor with an almost oily mouthfeel.When judging allow for differences in interpretation.
  1400. Notes: http://www.bjcp.org/2008styles/style13.html#1c
  1401. A very dark, full-bodied, roasty, malty ale with a complementary oatmeal flavor.
  1402. An English seasonal variant of sweet stout that is usually less sweet than the original, and relies on oatmeal for body and complexity rather than lactose for body and sweetness.
  1403.  
  1404. Ingredients: Pale, caramel and dark roasted malts and grains. Oatmeal (5-10%+) used to enhance fullness of body and complexity of flavor. Hops primarily for bittering. Ale yeast. Water source should have some carbonate hardness.
  1405. Examples: Samuel Smith Oatmeal Stout, Young's Oatmeal Stout, McAuslan Oatmeal Stout, Maclay’s Oat Malt Stout, Broughton Kinmount Willie Oatmeal Stout,Anderson Valley Barney Flats Oatmeal Stout,Tröegs Oatmeal Stout,New Holland The Poet,Goose Island Oatmeal Stout
  1406.  
  1407. ---------------------------------------------------------------------
  1408.  
  1409. Name: Oktoberfest/Marzen
  1410. Category: European Amber Lager
  1411. Style Guide: BJCP 2008
  1412. Style Number: 3 B
  1413. Type: Lager
  1414.  
  1415. Color Range: 7.0-14.0 SRM
  1416. Original Gravity Range: 1.050-1.057 SG
  1417. Final Gravtity Range: 1.012-1.016 SG
  1418. Bitterness Range: 20.0-28.0 IBU
  1419. Alcohol by Volume Range: 4.80-5.70 %
  1420. Carbonation Range: 2.5-2.8 vols
  1421.  
  1422. Profile: Medium body. Malty with low bitterness, low hop flavor and low aroma. Moderately alcoholic. Amber to deep copper color. Moderate to high carbonation. No ester, fruitiness or diacytl.
  1423. Notes: http://www.bjcp.org/2008styles/style03.html#1b
  1424. Smooth, clean, & rather rich, with a depth of malt character. This is one of the classic malty styles, with a maltiness often described as soft, complex & elegant but never cloying. Domestic German versions tend to be golden, like a strong pils-dominated Helles. Export German versions are typically orange-amber in colo
  1425. Ingredients: Grist varies, although German Vienna malt is often the backbone of the grain bill, with some Munich malt, Pils malt, and possibly some crystal malt. All malt should derive from the finest quality two-row barley. Continental hops, especially noble varieti
  1426. Examples: Paulaner Oktoberfest, Ayinger Oktoberfest-Märzen, Hacker-Pschorr Original Oktoberfest, Hofbräu Oktoberfest, Victory Festbier, Great Lakes Oktoberfest, Spaten Oktoberfest, Capital Oktoberfest, Gordon Biersch Märzen, Goose Island Oktoberfest, Samuel Adams
  1427.  
  1428. ---------------------------------------------------------------------
  1429.  
  1430. Name: Old Ale
  1431. Category: Strong Ale
  1432. Style Guide: BJCP 2008
  1433. Style Number: 19 A
  1434. Type: Ale
  1435.  
  1436. Color Range: 10.0-22.0 SRM
  1437. Original Gravity Range: 1.060-1.090 SG
  1438. Final Gravtity Range: 1.015-1.022 SG
  1439. Bitterness Range: 30.0-60.0 IBU
  1440. Alcohol by Volume Range: 6.00-9.00 %
  1441. Carbonation Range: 1.8-2.5 vols
  1442.  
  1443. Profile: Strength & character varies widely.Fits in the style space between normal gravity beers (strong bitters, brown porters) & barleywines.Can include winter warmers, strong dark milds, strong (&perhaps darker) bitters, blended strong beers (stock ale blended with mild/bitter),& lower grav vers of English barleywines.Many English examples,i.e. winter warmers,are < 6% ABV.
  1444. Notes: http://www.bjcp.org/2008styles/style19.html#1a
  1445. An ale of significant alcoholic strength, bigger than strong bitters and brown porters, though usually not as strong or rich as barleywine. Usually tilted toward a sweeter, maltier balance. "It should be a warming beer of the type that is best drunk in half pints by a warm fire on a cold winter's night" - Michael Jackson
  1446. Ingredients: Well modified English pale malt. Caramel and chocolate malts for color, but not roasted malt. Adjuncts such as flaked barley, wheat, treacle or molasses. English hops. Age well. British ale yeast that has low attenuation &handle higher alcohol levels
  1447. Examples: Gale's Prize Old Ale, Burton Bridge Olde Expensive, Marston Owd Roger, Greene King Olde Suffolk Ale , J.W. Lees Moonraker, Harviestoun Old Engine Oil, Fuller's Vintage Ale, Harvey's Elizabethan Ale, Theakston Old Peculier (peculiar at OG 1.057), +++
  1448.  
  1449. ---------------------------------------------------------------------
  1450.  
  1451. Name: Open Category Mead
  1452. Category: Other Mead
  1453. Style Guide: BJCP 2008
  1454. Style Number: 26 C
  1455. Type: Mead
  1456.  
  1457. Color Range: 1.0-16.0 SRM
  1458. Original Gravity Range: 1.035-1.170 SG
  1459. Final Gravtity Range: 0.990-1.050 SG
  1460. Bitterness Range: 0.0-50.0 IBU
  1461. Alcohol by Volume Range: 3.50-18.00 %
  1462. Carbonation Range: 0.0-0.0 vols
  1463.  
  1464. Profile: Varies according to mix, but should be well balanced and pleasant in character.
  1465. Notes: http://www.bjcp.org/2008styles/style26.html#1c
  1466. Any mead that does not fit neartly into one of the other mead categories. May also include a combination of ingredients from two or more other mead categories.
  1467. Ingredients: Vary by style and ingredients. Must be a honey based beverage.
  1468. Examples: Jadwiga, Hanssens/Lurgashall Mead the Gueuze, Rabbit's Foot Private Reserve Pear Mead, White Winter Cherry Bracket, Saba Tej, Mountain Meadows Trickster's Treat Agave Mead, Intermiel Rosée
  1469.  
  1470. ---------------------------------------------------------------------
  1471.  
  1472. Name: Other Fruit Melomel
  1473. Category: Melomel (Fruit Mead)
  1474. Style Guide: BJCP 2008
  1475. Style Number: 25 C
  1476. Type: Mead
  1477.  
  1478. Color Range: 1.0-16.0 SRM
  1479. Original Gravity Range: 1.035-1.170 SG
  1480. Final Gravtity Range: 0.990-1.050 SG
  1481. Bitterness Range: 0.0-0.0 IBU
  1482. Alcohol by Volume Range: 3.50-18.00 %
  1483. Carbonation Range: 0.0-0.0 vols
  1484.  
  1485. Profile: Flavor and aroma should reflect blend of fruits and honey used. Pale to wine colored, depending on fruits used. Dry, sweet, or very sweet flavor. Good clarity. Fruit and honey aroma/flavor should be balanced.
  1486. Notes: http://www.bjcp.org/2008styles/style25.html#1c
  1487. Mead made with honey and addition of fruit or fruit juice, FRUIT USED SHOULD BE SPECIFIED. May be dry or sweet. May also be sparkling.
  1488. Ingredients: Mead is made from honey, fruit or fruit juice, water and yeast alone. A mix of fruit should be used. needed.
  1489. Examples: White Winter Blueberry, Raspberry and Strawberry Melomels, Redstone Black Raspberry and Sunshine Nectars, Bees Brothers Raspberry Mead, Intermiel Honey Wine and Raspberries, Honey Wine and Blueberries, and Honey Wine and Blackcurrants, +++
  1490.  
  1491. ---------------------------------------------------------------------
  1492.  
  1493. Name: Other Smoked Beer
  1494. Category: Smoke-Flavored and Wood-Aged Beer
  1495. Style Guide: BJCP 2008
  1496. Style Number: 22 B
  1497. Type: Mixed
  1498.  
  1499. Color Range: 5.0-50.0 SRM
  1500. Original Gravity Range: 1.030-1.110 SG
  1501. Final Gravtity Range: 1.006-1.024 SG
  1502. Bitterness Range: 5.0-70.0 IBU
  1503. Alcohol by Volume Range: 2.50-12.00 %
  1504. Carbonation Range: 1.8-3.0 vols
  1505.  
  1506. Profile: Any style of beer can be smoked; the goal is to reach a pleasant balance between the smoke character and the base beer style.
  1507. Notes: http://www.bjcp.org/2008styles/style22.html#1b
  1508. This is any beer that is exhibiting smoke as a principle flavor and aroma characteristic other than the Bamberg-style Rauchbier (i.e., beechwood-smoked Märzen). Balance in the use of smoke, hops and malt character is exhibited by the better examples.
  1509. Ingredients: Vary by base style. Wood or material burned to smoke malt adds unique flavor. Peat, Beechwood and hardwoods are most commonly used.
  1510. Examples: Alaskan Smoked Porter, O'Fallons Smoked Porter, Spezial Lagerbier, Weissbier and Bockbier, Stone Smoked Porter, Schlenkerla Weizen Rauchbier and Ur-Bock Rauchbier, Rogue Smoke, Oskar Blues Old Chub, Left Hand Smoke Jumper, Dark Horse Fore Smoked Stout,++
  1511.  
  1512. ---------------------------------------------------------------------
  1513.  
  1514. Name: Other Specialty Cider/Perry
  1515. Category: Specialty Cider and Perry
  1516. Style Guide: BJCP 2008
  1517. Style Number: 28 D
  1518. Type: Cider
  1519.  
  1520. Color Range: 1.0-10.0 SRM
  1521. Original Gravity Range: 1.045-1.100 SG
  1522. Final Gravtity Range: 0.995-1.020 SG
  1523. Bitterness Range: 0.0-0.0 IBU
  1524. Alcohol by Volume Range: 5.00-12.00 %
  1525. Carbonation Range: 1.0-2.8 vols
  1526.  
  1527. Profile: May vary, but cider character must always be present and must fit well with adjuncts used. Average body. May show astringent or heavry body as determined by adjuncts. Color should match common cider unless adjuncts dominate color.
  1528. Notes: http://www.bjcp.org/2008styles/style28.html#1d
  1529. Open-ended category for cider or perry with other adjuncts that does not fit another category. Entrants MUST specify ingredients, carbonation level (still petillant or sparking), fruits used and sweetness (dry, medium)
  1530. Ingredients: Apples with a variety of adjuncts such as spices, sweetners, honey, etc.
  1531. Examples: [US] Red Barn Cider Fire Barrel (WA), AEppelTreow Pear Wine and Sparrow Spiced Cider (WI)
  1532.  
  1533. ---------------------------------------------------------------------
  1534.  
  1535. Name: Premium American Lager
  1536. Category: Light Lager
  1537. Style Guide: BJCP 2008
  1538. Style Number: 1 C
  1539. Type: Lager
  1540.  
  1541. Color Range: 2.0-6.0 SRM
  1542. Original Gravity Range: 1.046-1.056 SG
  1543. Final Gravtity Range: 1.008-1.012 SG
  1544. Bitterness Range: 15.0-25.0 IBU
  1545. Alcohol by Volume Range: 4.70-6.00 %
  1546. Carbonation Range: 2.5-2.8 vols
  1547.  
  1548. Profile: Medium body, Crisp and dry flavor with some low levels of grainy or malty sweetness. Low to medium bitterness and hop aroma. Color is pale straw to golden. No diacetyl. No fruitiness. Highly carbonated. Clear.
  1549. Notes: http://www.bjcp.org/2008styles/style01.html#1c
  1550. Premium American lager, often made with fewer adjuncts than standard or lite lagers. Can be an all malt beer, though still with an international mass market appeal.
  1551. Ingredients: Two- or six-row barley with up to 25% rice or corn as adjuncts.
  1552. Examples: Full Sail Session Premium Lager, Miller Genuine Draft, Corona Extra, Michelob, Coors Extra Gold, Birra Moretti, Heineken, Beck’s, Stella Artois, Red Stripe, Singha
  1553.  
  1554. ---------------------------------------------------------------------
  1555.  
  1556. Name: Pyment (Grape Melomel)
  1557. Category: Melomel (Fruit Mead)
  1558. Style Guide: BJCP 2008
  1559. Style Number: 25 B
  1560. Type: Mead
  1561.  
  1562. Color Range: 1.0-16.0 SRM
  1563. Original Gravity Range: 1.035-1.170 SG
  1564. Final Gravtity Range: 0.990-1.050 SG
  1565. Bitterness Range: 0.0-0.0 IBU
  1566. Alcohol by Volume Range: 3.50-18.00 %
  1567. Carbonation Range: 0.0-0.0 vols
  1568.  
  1569. Profile: Distinct grape-wine flavor and aroma. Pale to wine colored, depending on grapes used. Dry, sweet, or very sweet flavor. Good clarity. Aroma should be grape wine to honey flavored, but well balanced.
  1570. Notes: http://www.bjcp.org/2008styles/style25.html#1b
  1571. Mead made with honey and grapes or grape juice, Finish may vary. May also be sparkling.
  1572. Ingredients: Mead is made from honey, grapes or grape juice, water and yeast alone.
  1573. Examples: Redstone Pinot Noir and White Pyment Mountain Honey Wines
  1574.  
  1575. ---------------------------------------------------------------------
  1576.  
  1577. Name: Robust Porter
  1578. Category: Porter
  1579. Style Guide: BJCP 2008
  1580. Style Number: 12 B
  1581. Type: Ale
  1582.  
  1583. Color Range: 22.0-35.0 SRM
  1584. Original Gravity Range: 1.048-1.065 SG
  1585. Final Gravtity Range: 1.012-1.016 SG
  1586. Bitterness Range: 25.0-55.0 IBU
  1587. Alcohol by Volume Range: 4.80-6.50 %
  1588. Carbonation Range: 1.8-2.5 vols
  1589.  
  1590. Profile: Rather broad style open to interpretation distinguished from Stout as lacking strong roasted barley character.It differs from brown porter in that black patent/roasted grain character is usually present, & it can be stronger in alc.Roast intensity&malt flavors can vary significantly.May/may not have strong hop char,&may/may not have significant ferm.by-products.
  1591. Notes: http://www.bjcp.org/2008styles/style12.html#1b
  1592. A substantial, malty dark ale with a complex&flavorful roasty character
  1593. Stronger, hoppier &/or roastier porter designed as either historical throwback or American interpretation of style.Trad versions have a more subtle hop character(often English)modern versions may be considerably more aggressive.Both types are valid
  1594. Ingredients: May have several malts,darkroasted malts&grains,often inc. black patent malt(chocolate malt&/or roasted barley may be used).Bittering,flavor&/or aroma hops freq UK/US.H2O w mod - high carbonate hardness typ.Ale yeast either clean US/characterful Eng var.
  1595. Examples: Great Lakes Edmund Fitzgerald Porter, Meantime London Porter, Anchor Porter, Smuttynose Robust Porter, Sierra Nevada Porter, Deschutes Black Butte Porter, Boulevard Bully! Porter, Rogue Mocha Porter, Avery New World Porter, Bell's Porter, Great Divide S
  1596.  
  1597. ---------------------------------------------------------------------
  1598.  
  1599. Name: Roggenbier (German Rye Beer)
  1600. Category: German Wheat and Rye Beer
  1601. Style Guide: BJCP 2008
  1602. Style Number: 15 D
  1603. Type: Ale
  1604.  
  1605. Color Range: 14.0-19.0 SRM
  1606. Original Gravity Range: 1.046-1.056 SG
  1607. Final Gravtity Range: 1.010-1.014 SG
  1608. Bitterness Range: 10.0-20.0 IBU
  1609. Alcohol by Volume Range: 4.50-6.00 %
  1610. Carbonation Range: 2.5-2.9 vols
  1611.  
  1612. Profile: Rye is a huskless grain and is difficult to mash, often resulting in a gummy mash texture that is prone to sticking. Rye has been characterized as having the most assertive flavor of all cereal grains. It is inappropriate to add caraway seeds to a roggenbier (as some American brewers do); the rye character is traditionally from the rye grain only.
  1613. Notes: http://www.bjcp.org/2008styles/style15.html#1d
  1614. A dunkelweizen made with rye rather than wheat, but with a greater body and light finishing hops.
  1615. A specialty beer originally brewed in Regensburg, Bavaria as a more distinctive variant of a dunkelweizen using malted rye instead of malted wheat.
  1616. Ingredients: Malted rye typ 50% - 60/65% rye.Remainder can inc. pale,Munich,wheat,crystal malt &/or small amts debittered dark malts for color.Weizen yeast provides distinctive banana esters&clove phenols.Light noble hops in bitterness,flavor&aroma.Decoction
  1617. Examples: Paulaner Roggen (formerly Thurn und Taxis, no longer imported into the US), Bürgerbräu Wolznacher Roggenbier
  1618.  
  1619. ---------------------------------------------------------------------
  1620.  
  1621. Name: Saison
  1622. Category: Belgian and French Ale
  1623. Style Guide: BJCP 2008
  1624. Style Number: 16 C
  1625. Type: Ale
  1626.  
  1627. Color Range: 5.0-14.0 SRM
  1628. Original Gravity Range: 1.048-1.065 SG
  1629. Final Gravtity Range: 1.002-1.012 SG
  1630. Bitterness Range: 20.0-35.0 IBU
  1631. Alcohol by Volume Range: 5.00-7.00 %
  1632. Carbonation Range: 2.3-2.9 vols
  1633.  
  1634. Profile: Sweetness decreases&spice,hop&sour character increases w strength.Herb&spice additions often varieties avail@brewery.High carbonation&extreme attenuation (85-95%)brings out the many flavors &to inc perception of dry finish.Somewhat higher levels of acidity than other Belgian styles while optional sour flavor often variable house character
  1635. Notes: http://www.bjcp.org/2008styles/style16.html#1c
  1636. A refreshing, medium to strong fruity/spicy ale with a distinctive yellow-orange color, highly carbonated, well hopped, and dry with a quenching acidity.
  1637. Ingredients: Pilsner malt &Vienna &/or Munich malt for color&complexity.occ.wheat&spelt.sugar&honey add complexity&thin body.sometimes dry-hopped.Noble hops,Styrian/EK Goldings common.variety of herbs&spices to add complexity&uniqueness in stronger vers,
  1638. Examples: Saison Dupont Vieille Provision; Fantôme Saison D'Erezée - Printemps; Saison de Pipaix; Saison Regal; Saison Voisin;Lefebvre Saison 1900;Ellezelloise Saison 2000;Saison Silly;Southampton Saison;New Belgium Saison;Pizza Port SPF 45;Lost Abbey Red Barn Ale
  1639.  
  1640. ---------------------------------------------------------------------
  1641.  
  1642. Name: Schwarzbier (Black Beer)
  1643. Category: Dark Lager
  1644. Style Guide: BJCP 2008
  1645. Style Number: 4 C
  1646. Type: Lager
  1647.  
  1648. Color Range: 17.0-30.0 SRM
  1649. Original Gravity Range: 1.046-1.052 SG
  1650. Final Gravtity Range: 1.010-1.016 SG
  1651. Bitterness Range: 22.0-32.0 IBU
  1652. Alcohol by Volume Range: 4.40-5.40 %
  1653. Carbonation Range: 2.2-2.7 vols
  1654.  
  1655. Profile: Dark, moderate body, malty beer. Slight bitterness from roasted malt and hops. Hint of caramel. Dark amber to dark brown. No fruitiness, esters and low diacytl. Moderate to high carbonation.
  1656. Notes: http://www.bjcp.org/2008styles/style04.html#1c
  1657. A dark German lager that balances roasted yet smooth malt flavors with moderate hop bitternes In comparison with a Munich Dunkel, usually darker in color, drier on the palate and with a noticeable (but not high) roasted malt edge to balance the malt base. While sometimes called a "black pils,"
  1658. Ingredients: German Munich malt and Pilsner malts for the base, supplemented by a small amount of roasted malts (such as Carafa) for the dark color and subtle roast flavors. Noble-type German hop varieties and clean German lager yeasts are preferred
  1659. Examples: Köstritzer Schwarzbier, Kulmbacher Mönchshof Premium Schwarzbier, Samuel Adams Black Lager, Krušovice Cerne, Original Badebier, Einbecker Schwarzbier, Gordon Biersch Schwarzbier, Weeping Radish Black Radish Dark Lager, Sprecher Black Bavarian
  1660.  
  1661. ---------------------------------------------------------------------
  1662.  
  1663. Name: Scottish Export 80/-
  1664. Category: Scottish and Irish Ale
  1665. Style Guide: BJCP 2008
  1666. Style Number: 9 C
  1667. Type: Ale
  1668.  
  1669. Color Range: 9.0-17.0 SRM
  1670. Original Gravity Range: 1.040-1.054 SG
  1671. Final Gravtity Range: 1.010-1.016 SG
  1672. Bitterness Range: 15.0-30.0 IBU
  1673. Alcohol by Volume Range: 3.90-5.00 %
  1674. Carbonation Range: 1.5-2.3 vols
  1675.  
  1676. Profile: The malt-hop balance is slightly to moderately tilted towards the malt side. Any caramelization comes from kettle caramelization and not caramel malt (and is sometimes confused with diacetyl). Although unusual, any smoked character is yeast- or water-derived and not from the use of peat-smoked malts.
  1677. Notes: http://www.bjcp.org/2008styles/style09.html#1c
  1678. Cleanly malty with a drying finish, perhaps a few esters, &on occasion a faint bit of peaty earthiness (smoke). Most beers finish fairly dry considering their relatively sweet palate, &as such have a different balance than strong Scotch ales.any smoke char is yeast/water-derived &not from the use of peat-smoked malts
  1679. Ingredients: Scottish/English pale malt.Sm amts of roasted barley add color &flavor, &lend a dry,slightly roasty finish.English hops.Clean,relatively un-attenuative ale yeast.Some commercial brewers add small amts of crystal/amber/wheat malts,&adjuncts such as sugar.
  1680. Examples: Orkney Dark Island, Caledonian 80/- Export Ale, Belhaven 80/- (Belhaven Scottish Ale in the US), Southampton 80 Shilling, Broughton Exciseman’s 80/-, Belhaven St. Andrews Ale, McEwan's Export (IPA), Inveralmond Lia Fail, Broughton Merlin’s Ale, Arran Dar
  1681.  
  1682. ---------------------------------------------------------------------
  1683.  
  1684. Name: Scottish Heavy 70/-
  1685. Category: Scottish and Irish Ale
  1686. Style Guide: BJCP 2008
  1687. Style Number: 9 B
  1688. Type: Ale
  1689.  
  1690. Color Range: 9.0-17.0 SRM
  1691. Original Gravity Range: 1.035-1.040 SG
  1692. Final Gravtity Range: 1.010-1.015 SG
  1693. Bitterness Range: 10.0-25.0 IBU
  1694. Alcohol by Volume Range: 3.20-3.90 %
  1695. Carbonation Range: 1.5-2.3 vols
  1696.  
  1697. Profile: The malt-hop balance is slightly to moderately tilted towards the malt side. Any caramelization comes from kettle caramelization and not caramel malt (and is sometimes confused with diacetyl). Although unusual, any smoked character is yeast- or water-derived and not from the use of peat-smoked malts.
  1698. Notes: http://www.bjcp.org/2008styles/style09.html#1b
  1699. Cleanly malty with a drying finish, perhaps a few esters, &on occasion a faint bit of peaty earthiness (smoke). Most beers finish fairly dry considering their relatively sweet palate, &as such have a different balance than strong Scotch ales.any smoke char is yeast/water-derived &not from the use of peat-smoked malts
  1700. Ingredients: Scottish/English pale malt.Sm amts of roasted barley add color &flavor, &lend a dry,slightly roasty finish.English hops.Clean,relatively un-attenuative ale yeast.Some commercial brewers add small amts of crystal/amber/wheat malts,&adjuncts such as sugar.
  1701. Examples: Caledonian 70/- (Caledonian Amber Ale in the US), Belhaven 70/-, Orkney Raven Ale, Maclay 70/-, Tennents Special, Broughton Greenmantle Ale
  1702.  
  1703. ---------------------------------------------------------------------
  1704.  
  1705. Name: Scottish Light 60/-
  1706. Category: Scottish and Irish Ale
  1707. Style Guide: BJCP 2008
  1708. Style Number: 9 A
  1709. Type: Ale
  1710.  
  1711. Color Range: 9.0-17.0 SRM
  1712. Original Gravity Range: 1.030-1.035 SG
  1713. Final Gravtity Range: 1.010-1.013 SG
  1714. Bitterness Range: 10.0-20.0 IBU
  1715. Alcohol by Volume Range: 2.50-3.20 %
  1716. Carbonation Range: 1.5-2.3 vols
  1717.  
  1718. Profile: The malt-hop balance is slightly to moderately tilted towards the malt side. Any caramelization comes from kettle caramelization and not caramel malt (and is sometimes confused with diacetyl). Although unusual, any smoked character is yeast- or water-derived and not from the use of peat-smoked malts.
  1719. Notes: http://www.bjcp.org/2008styles/style09.html#1a
  1720. Cleanly malty with a drying finish, perhaps a few esters, &on occasion a faint bit of peaty earthiness (smoke). Most beers finish fairly dry considering their relatively sweet palate, &as such have a different balance than strong Scotch ales.any smoke char is yeast/water-derived &not from the use of peat-smoked malts
  1721. Ingredients: Scottish/English pale malt.Sm amts of roasted barley add color &flavor, &lend a dry,slightly roasty finish.English hops.Clean,relatively un-attenuative ale yeast.Some commercial brewers add small amts of crystal/amber/wheat malts,&adjuncts such as sugar.
  1722. Examples: Belhaven 60/-, McEwan’s 60/-, Maclay 60/- Light (all are cask-only products not exported to the US)
  1723.  
  1724. ---------------------------------------------------------------------
  1725.  
  1726. Name: Semi-Sweet Mead
  1727. Category: Traditional Mead
  1728. Style Guide: BJCP 2008
  1729. Style Number: 24 B
  1730. Type: Mead
  1731.  
  1732. Color Range: 1.0-16.0 SRM
  1733. Original Gravity Range: 1.035-1.170 SG
  1734. Final Gravtity Range: 0.990-1.050 SG
  1735. Bitterness Range: 0.0-0.0 IBU
  1736. Alcohol by Volume Range: 3.50-18.00 %
  1737. Carbonation Range: 0.0-0.0 vols
  1738.  
  1739. Profile: Pale to deep amber in color. Subtle to moderate honey character. Honey aroma. Med-light to med full body. Complex harmony. Proper balance of sweetness and alcohol. May be sparkling or still.
  1740. Notes: http://www.bjcp.org/2008styles/style24.html#1b
  1741. Classic made from honey, water and yeast. Similar in finish to semi-sweet white wine. ENTRANT MUST SPECIFY CARBONATION LEVEL AND STRENGTH. May specify honey variety.
  1742. Ingredients: Traditional mead is made from a blend of honey, water and yeast alone. May include a blend of different honeys. "Show meads" feature no additives, but some are acceptable.
  1743. Examples: Lurgashall English Mead, Redstone Traditional Mountain Honey Wine, Sky River Semi-Sweet Mead, Intermiel Verge d'Or and Mélilot
  1744.  
  1745. ---------------------------------------------------------------------
  1746.  
  1747. Name: Southern English Brown Ale
  1748. Category: English Brown Ale
  1749. Style Guide: BJCP 2008
  1750. Style Number: 11 B
  1751. Type: Ale
  1752.  
  1753. Color Range: 19.0-35.0 SRM
  1754. Original Gravity Range: 1.033-1.042 SG
  1755. Final Gravtity Range: 1.011-1.014 SG
  1756. Bitterness Range: 12.0-20.0 IBU
  1757. Alcohol by Volume Range: 2.80-4.10 %
  1758. Carbonation Range: 1.3-2.3 vols
  1759.  
  1760. Profile: English brown ales are generally split into sub-styles along geographic lines. Southern English (or "London-style") brown ales are darker, sweeter, and lower gravity than their Northern cousins. Developed as a bottled product in the early 20th century out of a reaction against vinous vatted porter and often unpalatable mild. Well suited to London's water supply
  1761. Notes: http://www.bjcp.org/2008styles/style11.html#1b
  1762. A luscious, malt-oriented brown ale, with a caramel, dark fruit complexity of malt flavor. May seem somewhat like a smaller version of a sweet stout or a sweet version of a dark mild.
  1763. Ingredients: English pale ale malt as base with a healthy proportion of darker caramel malts & often some roasted (black) malt and wheat malt. Mod to high carbonate water would appropriately balance the dark malt acidity. English hop varieties are most authentic
  1764. Examples: Mann's Brown Ale (bottled, but not available in the US), Harvey's Nut Brown Ale, Woodeforde's Norfolk Nog
  1765.  
  1766. ---------------------------------------------------------------------
  1767.  
  1768. Name: Special/Best/Premium Bitter
  1769. Category: English Pale Ale
  1770. Style Guide: BJCP 2008
  1771. Style Number: 8 B
  1772. Type: Ale
  1773.  
  1774. Color Range: 5.0-16.0 SRM
  1775. Original Gravity Range: 1.040-1.048 SG
  1776. Final Gravtity Range: 1.008-1.012 SG
  1777. Bitterness Range: 25.0-40.0 IBU
  1778. Alcohol by Volume Range: 3.80-4.60 %
  1779. Carbonation Range: 0.8-2.1 vols
  1780.  
  1781. Profile: Moderate malt and hop flavor. Med to high bitterness. Evident hop aroma and flavor. Medium in body and flavor. Copper brown or dark gold color. Very low carbonation, higher for bottled version.
  1782. Notes: http://www.bjcp.org/2008styles/style08.html#1b
  1783. A flavorful, yet refreshing, session beer. Some examples can be more malt balanced, but this should not override the overall bitter impression. Drinkability is a critical component of the style; emphasis is still on the bittering hop addition as opposed to the aggressive middle and late hopping seen in American ales
  1784. Ingredients: Pale ale, amber, &/or crystal malts, may use black malt for color adj. May use sugar adjuncts, corn/wheat. Engl. hops typical, but USA &Euro var. are becoming common (esp. in the paler examples).Characterful English yeast. Often med sulfate water used
  1785. Examples: Fuller's London Pride, Coniston Bluebird Bitter, Timothy Taylor Landlord, Adnams SSB, Young's Special, Shepherd Neame Masterbrew Bitter, Greene King Ruddles County Bitter, RCH Pitchfork Rebellious Bitter, Brains SA, Black Sheep Best Bitter, Goose Island
  1786.  
  1787. ---------------------------------------------------------------------
  1788.  
  1789. Name: Specialty Beer
  1790. Category: Specialty Beer
  1791. Style Guide: BJCP 2008
  1792. Style Number: 23 A
  1793. Type: Mixed
  1794.  
  1795. Color Range: 5.0-50.0 SRM
  1796. Original Gravity Range: 1.030-1.110 SG
  1797. Final Gravtity Range: 1.006-1.024 SG
  1798. Bitterness Range: 5.0-70.0 IBU
  1799. Alcohol by Volume Range: 2.50-12.00 %
  1800. Carbonation Range: 1.8-3.0 vols
  1801.  
  1802. Profile: Overall harmony and drinkability are the keys to presenting a well-made specialty beer. The distinctive nature of the stated specialty ingredients/methods should complement the original style (if declared) and not totally overwhelm it.
  1803. Notes: http://www.bjcp.org/2008styles/style23.html#1a
  1804. A harmonious marriage of ingredients, processes & beer.The key attributes of the underlying style(if declared)will be atypical due to the addition of special ingredients or techniques;do not expect base beer to taste the same as unadulterated version.Judge beer based on pleasantness & harmony of resulting combination.
  1805. Ingredients: Vary by base style.
  1806. Examples: Bell’s Rye Stout, Bell’s Eccentric Ale, Samuel Adams Triple Bock and Utopias, Hair of the Dog Adam, Great Alba Scots Pine, Tommyknocker Maple Nut Brown Ale, Great Divide Bee Sting Honey Ale, Stoudt’s Honey Double Mai Bock, Rogue Dad’s Little Helper, Rogu
  1807.  
  1808. ---------------------------------------------------------------------
  1809.  
  1810. Name: Spice, Herb, or Vegetable Beer
  1811. Category: Spice/Herb/Vegetable Beer
  1812. Style Guide: BJCP 2008
  1813. Style Number: 21 A
  1814. Type: Mixed
  1815.  
  1816. Color Range: 5.0-50.0 SRM
  1817. Original Gravity Range: 1.030-1.110 SG
  1818. Final Gravtity Range: 1.005-1.025 SG
  1819. Bitterness Range: 0.0-70.0 IBU
  1820. Alcohol by Volume Range: 2.50-12.00 %
  1821. Carbonation Range: 2.0-3.0 vols
  1822.  
  1823. Profile: Overall balance is the key to presenting a well-made spice, herb or vegetable (SHV) beer. The SHV(s) should complement the original style and not overwhelm it. The brewer should recognize that some combinations of base beer styles and SHV(s) work well together while others do not make for harmonious combinations
  1824. Notes: http://www.bjcp.org/2008styles/style21.html#1a
  1825. A harmonious marriage of spices, herbs and/or vegetables and beer. The key attributes of the underlying style will be different with the addition of spices, herbs and/or vegetables; do not expect the base beer to taste the same as the unadulterated version. Judge the beer based on the pleasantness and balance of the re
  1826. Ingredients: Vary by base style. Common spices and vegtables include cinnamon, garlic, anise, pepper, spruce, cloves, coriander, pumpkin, ginger, etc...
  1827. Examples: Alesmith Speedway Stout, Founders Breakfast Stout, Traquair Jacobite Ale, Rogue Chipotle Ale, Young's Double Chocolate Stout, Bell's Java Stout, Fraoch Heather Ale, Southampton Pumpkin Ale, Rogue Hazelnut Nectar, Hitachino Nest Real Ginger Ale, ++++
  1828.  
  1829. ---------------------------------------------------------------------
  1830.  
  1831. Name: Standard American Lager
  1832. Category: Light Lager
  1833. Style Guide: BJCP 2008
  1834. Style Number: 1 B
  1835. Type: Lager
  1836.  
  1837. Color Range: 2.0-4.0 SRM
  1838. Original Gravity Range: 1.040-1.050 SG
  1839. Final Gravtity Range: 1.004-1.010 SG
  1840. Bitterness Range: 8.0-15.0 IBU
  1841. Alcohol by Volume Range: 4.20-5.10 %
  1842. Carbonation Range: 2.5-2.8 vols
  1843.  
  1844. Profile: Very light, with little or no malt aroma. Crisp and dry flavor with some low levels of grainy or corn-like sweetness. Low bitterness and hop aroma. Color is pale to medium yelloe. No diacetyl. Highly carbonated.
  1845. Notes: http://www.bjcp.org/2008styles/style01.html#1b
  1846. Standard American lager. Refreshing and thirst quenching beer. Mass market lager without any strong flavors or maltiness.
  1847. Ingredients: Two- or six-row barley with high percentage (up to 40%) of rice or corn as adjunct
  1848. Examples: Pabst Blue Ribbon, Miller High Life, Budweiser, Baltika #3 Classic, Kirin Lager, Grain Belt Premium Lager, Molson Golden, Labatt Blue, Coors Original, Foster’s Lager
  1849.  
  1850. ---------------------------------------------------------------------
  1851.  
  1852. Name: Standard/Ordinary Bitter
  1853. Category: English Pale Ale
  1854. Style Guide: BJCP 2008
  1855. Style Number: 8 A
  1856. Type: Ale
  1857.  
  1858. Color Range: 4.0-14.0 SRM
  1859. Original Gravity Range: 1.032-1.040 SG
  1860. Final Gravtity Range: 1.007-1.011 SG
  1861. Bitterness Range: 25.0-35.0 IBU
  1862. Alcohol by Volume Range: 3.20-3.80 %
  1863. Carbonation Range: 0.8-2.2 vols
  1864.  
  1865. Profile: The lightest of the bitters.AKA "bitter". Some modern variants are brewed exclusively with pale malt & are known as golden/summer bitters. Most bottled or kegged versions of UK-produced bitters are higher-alcohol versions of their cask/draught products produced for export. This is the "real ale" ver of style, not the export formulations of commercial products.
  1866. Notes: http://www.bjcp.org/2008styles/style08.html#1a
  1867. Low gravity, alcohol &carbonation make this an easy-drinking beer. Some examples can be more malt balanced, but should not override the overall bitter impression. Drinkability is a critical component of the style; emphasis is still on the bittering hop addition as opposed to aggressive mid &late hopping in American ales
  1868. Ingredients: Pale ale, amber, &/or crystal malts, may use black malt for color adj. May use sugar adjuncts, corn/wheat. Engl. hops typical, but USA &Euro var. are becoming common (esp. in the paler examples).Characterful English yeast. Often med sulfate water used
  1869. Examples: Fuller's Chiswick Bitter, Adnams Bitter, Young's Bitter, Greene King IPA, Oakham Jeffrey Hudson Bitter (JHB), Brains Bitter, Tetley’s Original Bitter, Brakspear Bitter, Boddington's Pub Draught
  1870.  
  1871. ---------------------------------------------------------------------
  1872.  
  1873. Name: Straight (Unblended) Lambic
  1874. Category: Sour Ale
  1875. Style Guide: BJCP 2008
  1876. Style Number: 17 D
  1877. Type: Ale
  1878.  
  1879. Color Range: 3.0-7.0 SRM
  1880. Original Gravity Range: 1.040-1.054 SG
  1881. Final Gravtity Range: 1.000-1.010 SG
  1882. Bitterness Range: 0.0-10.0 IBU
  1883. Alcohol by Volume Range: 5.00-6.50 %
  1884. Carbonation Range: 1.8-2.6 vols
  1885.  
  1886. Profile: Straight lambics are single-batch, unblended beers, often a true product of "house character" of a brewery & will be more variable than a gueuze.Younger versions tend to be one-dimensionally sour since a complex Brett character takes upwards of a year to develop.Wild yeast & bacteria will ferment ALL sugars.Lambic is served uncarbonated, gueuze is served effervescent.
  1887. Notes: http://www.bjcp.org/2008styles/style17.html#1d
  1888. Complex, sour/acidic, pale, wheat-based ale fermented by a variety of Belgian microbiota.
  1889. Spontaneously fermented sour ales from the area in and around Brussels (the Senne Valley) stem from a farmhouse brewing tradition several centuries old. Their numbers are constantly dwindling.
  1890.  
  1891. Ingredients: Unmalted wheat (30-40%), pilsner malt, aged hops (3 years). Hops for preservative - not bitterness. Naturrally occurring yeasts (Saccharomyces, Brettanomyces, Pediococcus, Lactobacillus often substituted).
  1892. Examples: The only version avail is Cantillon Grand Cru Bruocsella. De Cam sometimes bottles old (5 years) lambic.In/around Brussels are specialty cafes with draught lambics from brewers/blenders Boon,De Cam,Cantillon,Drie Fonteinen,Lindemans,Timmermans & Girardin
  1893.  
  1894. ---------------------------------------------------------------------
  1895.  
  1896. Name: Strong Scotch Ale
  1897. Category: Scottish and Irish Ale
  1898. Style Guide: BJCP 2008
  1899. Style Number: 9 E
  1900. Type: Ale
  1901.  
  1902. Color Range: 14.0-25.0 SRM
  1903. Original Gravity Range: 1.070-1.130 SG
  1904. Final Gravtity Range: 1.018-1.030 SG
  1905. Bitterness Range: 17.0-35.0 IBU
  1906. Alcohol by Volume Range: 6.50-10.00 %
  1907. Carbonation Range: 1.6-2.4 vols
  1908.  
  1909. Profile: Also known as a "Wee Heavy". Fermented at cooler temperatures than most ales, and with lower hopping rates, resulting in clean, intense malt flavors. Well suited to the region of origin, with abundant malt and cool fermentation and aging temperature. Hops, which are not native to Scotland and formerly expensive to import, were kept to a minimum
  1910. Notes: http://www.bjcp.org/2008styles/style09.html#1e
  1911. Rich, malty & usually sweet.Complex secondary malt flavors prevent a one-dimensional impression. Strength & maltiness can vary.
  1912. Ingredients: Well-mod pale malt,&to 3% roasted barley.sometimes crystal malt for color.sweetness comes from low hopping,high mash temp&kettle caramelization.small amt of smoked malt may add depth.Hops are minimal,&Engl var.are most authentic.Fairly soft water is typ.
  1913. Examples: Traquair House Ale, Belhaven Wee Heavy, McEwan's Scotch Ale, Founders Dirty Bastard, MacAndrew's Scotch Ale, AleSmith Wee Heavy, Orkney Skull Splitter, Inveralmond Black Friar, Broughton Old Jock, Gordon Highland Scotch Ale, Dragonmead Under the Kilt
  1914.  
  1915. ---------------------------------------------------------------------
  1916.  
  1917. Name: Sweet Mead
  1918. Category: Traditional Mead
  1919. Style Guide: BJCP 2008
  1920. Style Number: 24 C
  1921. Type: Mead
  1922.  
  1923. Color Range: 1.0-16.0 SRM
  1924. Original Gravity Range: 1.035-1.170 SG
  1925. Final Gravtity Range: 0.990-1.050 SG
  1926. Bitterness Range: 0.0-0.0 IBU
  1927. Alcohol by Volume Range: 7.50-15.00 %
  1928. Carbonation Range: 0.0-0.0 vols
  1929.  
  1930. Profile: Pale to deep amber in color. Moderate to high honey character. Strong honey aroma. Generally full body. Moderate to high residual sweetness. Mix of honey, sweetness and fruity esters. May be sparkling or still.
  1931. Notes: http://www.bjcp.org/2008styles/style24.html#1c
  1932. Classic made from honey, water and yeast. Similar in finish to sweet or dessert wine. ENTRANT MUST SPECIFY CARBONATION LEVEL AND STRENGTH. May specify honey variety.
  1933. Ingredients: Traditional mead is made from a blend of honey, water and yeast alone. May include a blend of different honeys. "Show meads" feature no additives, but some are acceptable.
  1934. Examples: Lurgashall Christmas Mead, Chaucer's Mead, Rabbit's Foot Sweet Wildflower Honey Mead, Intermiel Benoîte
  1935.  
  1936. ---------------------------------------------------------------------
  1937.  
  1938. Name: Sweet Stout
  1939. Category: Stout
  1940. Style Guide: BJCP 2008
  1941. Style Number: 13 B
  1942. Type: Ale
  1943.  
  1944. Color Range: 30.0-40.0 SRM
  1945. Original Gravity Range: 1.044-1.060 SG
  1946. Final Gravtity Range: 1.012-1.024 SG
  1947. Bitterness Range: 20.0-40.0 IBU
  1948. Alcohol by Volume Range: 4.00-6.00 %
  1949. Carbonation Range: 2.0-2.4 vols
  1950.  
  1951. Profile: Gravities are low in England, higher in exported and US products. Variations exist, with the level of residual sweetness, the intensity of the roast character, and the balance between the two being the variables most subject to interpretation.
  1952. Notes: http://www.bjcp.org/2008styles/style13.html#1b
  1953. A very dark, sweet, full-bodied, slightly roasty ale. Often tastes like sweetened espresso.
  1954. An English style of stout. Historically known as "Milk" or "cream" stouts, legally this designation is no longer permitted in England (but is acceptable elsewhere). The "milk" name is derived from the use of lactose,
  1955. Ingredients: Sweetness typ comes from a lower bitterness lvl than dry stouts & high % unfermentable dextrins.Lactose freq added to provide addl residual sweetness.Base pale malt&may use roasted barley,black,chocolate,crystal malt,&adjuncts such as maize/treacle.
  1956. Examples: Mackeson's XXX Stout, Watney's Cream Stout, Farson’s Lacto Stout, St. Peter’s Cream Stout, Marston’s Oyster Stout, Sheaf Stout, Hitachino Nest Sweet Stout (Lacto), Samuel Adams Cream Stout, Left Hand Milk Stout, Widmer Snowplow Milk Stout
  1957.  
  1958. ---------------------------------------------------------------------
  1959.  
  1960. Name: Traditional Bock
  1961. Category: Bock
  1962. Style Guide: BJCP 2008
  1963. Style Number: 5 B
  1964. Type: Lager
  1965.  
  1966. Color Range: 14.0-22.0 SRM
  1967. Original Gravity Range: 1.064-1.072 SG
  1968. Final Gravtity Range: 1.013-1.019 SG
  1969. Bitterness Range: 20.0-27.0 IBU
  1970. Alcohol by Volume Range: 6.30-7.20 %
  1971. Carbonation Range: 2.2-2.7 vols
  1972.  
  1973. Profile: Medium to full body, malty flavor with some chocolate aroma. Little to no roast character. Low hop aroma and flavor to balance malt. Amber to brown color. Moderate carbonation.
  1974. Notes: http://www.bjcp.org/2008styles/style05.html#1b
  1975. A dark, strong, malty lager beer. Decoction mashing and long boiling plays an important part of flavor development, as it enhances the caramel and melanoidin flavor aspects of the malt. Any fruitiness is due to Munich and other specialty malts, not yeast-derived esters developed during fermentation
  1976. Ingredients: Munich and Vienna malts, rarely a tiny bit of dark roasted malts for color adjustment, never any non-malt adjuncts. Continental European hop varieties are used. Clean lager yeast. Water hardness can vary, although moderately carbonate water is typical
  1977. Examples: Einbecker Ur-Bock Dunkel, Pennsylvania Brewing St. Nick Bock, Aass Bock, Great Lakes Rockefeller Bock, Stegmaier Brewhouse Bock
  1978.  
  1979. ---------------------------------------------------------------------
  1980.  
  1981. Name: Traditional Perry
  1982. Category: Standard Cider and Perry
  1983. Style Guide: BJCP 2008
  1984. Style Number: 27 E
  1985. Type: Cider
  1986.  
  1987. Color Range: 0.0-6.0 SRM
  1988. Original Gravity Range: 1.050-1.070 SG
  1989. Final Gravtity Range: 1.000-1.020 SG
  1990. Bitterness Range: 0.0-0.0 IBU
  1991. Alcohol by Volume Range: 5.00-9.00 %
  1992. Carbonation Range: 1.0-2.8 vols
  1993.  
  1994. Profile: Tannic. Medium to medium-sweet. Still to lightly sparkling. Only very slight acetification is acceptable. Mousiness, ropy/oily characters are serious faults.
  1995. Notes: http://www.bjcp.org/2008styles/style27.html#1e
  1996. Traditional perry is made from pears grown specifically for that purpose rather than for eating or cooking. Many "perry pears" are nearly inedible.
  1997. Ingredients: Varieties: Butt, Gin, Huffcap, Blakeney Red, etc.
  1998. Examples: [France] Bordelet Poire Authentique and Poire Granit, Christian Drouin Poire, [UK] Gwatkin Blakeney Red Perry, Oliver's Blakeney Red Perry and Herefordshire Dry Perry
  1999.  
  2000. ---------------------------------------------------------------------
  2001.  
  2002. Name: Vienna Lager
  2003. Category: European Amber Lager
  2004. Style Guide: BJCP 2008
  2005. Style Number: 3 A
  2006. Type: Lager
  2007.  
  2008. Color Range: 10.0-16.0 SRM
  2009. Original Gravity Range: 1.046-1.052 SG
  2010. Final Gravtity Range: 1.010-1.014 SG
  2011. Bitterness Range: 18.0-30.0 IBU
  2012. Alcohol by Volume Range: 4.50-5.70 %
  2013. Carbonation Range: 2.4-2.6 vols
  2014.  
  2015. Profile: Light to medium body. Toasty flavor and aroma characteristic of vienna malt. Low to medium noble hops aroma and flavor. Reddish amber to light brown color. No ester or fruitiness. Very low diacytl.
  2016. Notes: http://www.bjcp.org/2008styles/style03.html#1a
  2017. American versions can be a bit stronger, drier and more bitter, while European versions tend to be sweeter. Many Mexican amber and dark lagers used to be more authentic, but unfortunately are now more like sweet, adjunct-laden American Dark Lagers.
  2018. Ingredients: Vienna malt provides a lightly toasty and complex, melanoidin-rich malt profile. As with Oktoberfests, only the finest quality malt should be used, along with Continental hops (preferably noble varieties). Moderately hard, carbonate-rich water. Can us
  2019. Examples: Great Lakes Eliot Ness (unusual in its 6.2% strength and 35 IBUs), Boulevard Bobs 47 Munich-Style Lager, Negra Modelo, Old Dominion Aviator Amber Lager, Gordon Biersch Vienna Lager, Capital Wisconsin Amber, Olde Saratoga Lager, Penn Pilsner
  2020.  
  2021. ---------------------------------------------------------------------
  2022.  
  2023. Name: Weizen/Weissbier
  2024. Category: German Wheat and Rye Beer
  2025. Style Guide: BJCP 2008
  2026. Style Number: 15 A
  2027. Type: Ale
  2028.  
  2029. Color Range: 2.0-8.0 SRM
  2030. Original Gravity Range: 1.044-1.052 SG
  2031. Final Gravtity Range: 1.010-1.014 SG
  2032. Bitterness Range: 8.0-15.0 IBU
  2033. Alcohol by Volume Range: 4.30-5.60 %
  2034. Carbonation Range: 2.5-2.9 vols
  2035.  
  2036. Profile: These are refreshing, fast-maturing beers that are lightly hopped&show a unique banana-and-clove yeast character.These beers often don't age well and are best enjoyed while young and fresh.The character of a krystal weizen is generally fruitier and less phenolic than that of the hefe-weizen.
  2037. Notes: http://www.bjcp.org/2008styles/style15.html#1a
  2038. A pale, spicy, fruity, refreshing wheat-based ale.
  2039. A traditional wheat-based ale originating in Southern Germany that is a specialty for summer consumption, but generally produced year-round.
  2040.  
  2041. Ingredients: 50% -70% malted wheat;the remainder Pilsner malt.Traditional decoction mash.Weizen ale yeasts produce typical spicy&fruity character, extreme fermentation temps can affect balance &produce off-flavors.Small amt of noble hops used only for bitterness
  2042. Examples: Weihenstephaner Hefeweissbier,Schneider Weisse Weizenhell,Paulaner Hefe-Weizen,Hacker-Pschorr Weisse,Plank Bavarian Hefeweizen,Ayinger Bräu Weisse,Ettaler Weissbier Hell,Franziskaner Hefe-Weisse,Andechser Weissbier Hefetrüb,Kapuziner Weissbier, +++
  2043.  
  2044. ---------------------------------------------------------------------
  2045.  
  2046. Name: Weizenbock
  2047. Category: German Wheat and Rye Beer
  2048. Style Guide: BJCP 2008
  2049. Style Number: 15 C
  2050. Type: Ale
  2051.  
  2052. Color Range: 12.0-25.0 SRM
  2053. Original Gravity Range: 1.064-1.090 SG
  2054. Final Gravtity Range: 1.015-1.022 SG
  2055. Bitterness Range: 15.0-30.0 IBU
  2056. Alcohol by Volume Range: 6.50-8.00 %
  2057. Carbonation Range: 2.4-2.9 vols
  2058.  
  2059. Profile: A dunkel-weizen beer brewed to bock or doppelbock strength. Now also made in the Eisbock style as a specialty beer. Bottles may be gently rolled or swirled prior to serving to rouse the yeast.
  2060. Notes: http://www.bjcp.org/2008styles/style15.html#1c
  2061. A strong, malty, fruity, wheat-based ale combining the best flavors of a dunkelweizen and the rich strength and body of a bock.
  2062. Ingredients: 50%-70% malted wheat remainder Munich- &/or Vienna malts.Trad decoction.Weizen ale yeasts produce spicy&fruity character.Too warm/cold fermentation cause phenols&esters to be out of balance&may create off-flavors.Small amt of noble hops for bitterness
  2063. Examples: Schneider Aventinus, Schneider Aventinus Eisbock, Plank Bavarian Dunkler Weizenbock, Plank Bavarian Heller Weizenbock, AleSmith Weizenbock, Erdinger Pikantus, Mahr's Der Weisse Bock, Schneider Aventinus, Schneider Aventinus Eisbock, Plank Bavarian Dunkle
  2064.  
  2065. ---------------------------------------------------------------------
  2066.  
  2067. Name: Witbier
  2068. Category: Belgian and French Ale
  2069. Style Guide: BJCP 2008
  2070. Style Number: 16 A
  2071. Type: Mixed
  2072.  
  2073. Color Range: 2.0-4.0 SRM
  2074. Original Gravity Range: 1.044-1.052 SG
  2075. Final Gravtity Range: 1.008-1.012 SG
  2076. Bitterness Range: 10.0-20.0 IBU
  2077. Alcohol by Volume Range: 4.50-5.50 %
  2078. Carbonation Range: 2.4-2.9 vols
  2079.  
  2080. Profile: The presence, character &degree of spicing &lactic sourness varies.Overly spiced &/or sour beers are not good examples.Coriander of certain origins might give an inappropriate ham or celery character.The beer tends to be fragile and does not age well, so younger, fresher, properly handled examples are most desirable.Most examples seem to be approximately 5% ABV
  2081. Notes: http://www.bjcp.org/2008styles/style16.html#1a
  2082. A refreshing, elegant, tasty, moderate-strength wheat-based ale.
  2083. A 400-year-old beer style that died out in the 1950s; it was later revived by Pierre Celis at Hoegaarden, and has grown steadily in popularity over time
  2084.  
  2085. Ingredients: 50% unmalted wheat&50% pale barley malt (pils).up to 5-10% raw oats may be used.Spices of freshly-ground coriander&Curaçao/sweet orange peel complement sweet aroma &are characteristic.Other spices are less prominent.Ale yeast w mild, spicy flavors
  2086. Examples: Hoegaarden Wit,St. Bernardus Blanche,Celis White,Vuuve 5,Brugs Tarwebier(Blanche de Bruges),Wittekerke,Allagash White,Blanche de Bruxelles,Ommegang Witte,Avery White Rascal,Unibroue Blanche de Chambly,Sterkens White Ale,Bell’s Winter White Ale, +++
  2087.  
  2088. ---------------------------------------------------------------------
  2089.  
  2090. Name: Wood Aged Beer
  2091. Category: Smoke-Flavored and Wood-Aged Beer
  2092. Style Guide: BJCP 2008
  2093. Style Number: 22 C
  2094. Type: Mixed
  2095.  
  2096. Color Range: 5.0-50.0 SRM
  2097. Original Gravity Range: 1.030-1.110 SG
  2098. Final Gravtity Range: 1.006-1.024 SG
  2099. Bitterness Range: 5.0-70.0 IBU
  2100. Alcohol by Volume Range: 2.50-12.00 %
  2101. Carbonation Range: 1.8-3.0 vols
  2102.  
  2103. Profile: The base beer style should be apparent. The wood-based character should be evident, but not so dominant as to unbalance the beer. The intensity of the wood-based flavors is based on the contact time with the wood; the age, condition, and previous usage of the barrel; and the type of wood.
  2104. Notes: http://www.bjcp.org/2008styles/style22.html#1a
  2105. A harmonious blend of the base beer style with characteristics from aging in contact with wood (including any alcoholic products previously in contact with the wood). The best examples will be smooth, flavorful, well-balanced and well-aged.
  2106. Ingredients: Varies with base style.Aged in wooden casks/barrels(often previously used for whiskey,bourbon,port,sherry,Madeira,wine),or wood-based additives(wood chips,wood staves,oak essence).Fuller-bodied,higher-gravity base styles often used since they can best st
  2107. Examples: The Lost Abbey Angel's Share Ale, J.W. Lees Harvest Ale in Port, Sherry, Lagavulin Whisky or Calvados Casks, Bush Prestige, Petrus Aged Pale, Firestone Walker Double Barrel Ale, Dominion Oak Barrel Stout, New Holland Dragons Milk, Great Divide Oak +++
  2108.  
  2109. ---------------------------------------------------------------------
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