Name
Amerikanisches Leichtes Lager
Style Guide
BJCP 2015
BJCP
1 A
Alkohol
2.8 - 4.2 %vol
Stammwürze
7 - 10 °P
Restextrakt
-0.5 - 2 %gew
Bittere
8 - 12 IBU
Farbe
4 - 7 EBC
Aussehen
Sehr helle strohgelbe bis hellgelbe Farbe. Weiße, wenig haltbare Schaumkrone. Sehr klar.
Geschmack
Am Gaumen relativ neutral mit einem frischen und trockenen Abgang und einem geringen bis sehr geringen getreide- oder maisartigen Geschmack, der wegen der geringen Bittere als Süße wahrgenommen werden kann. Hopfengeschmack ist nicht oder nur auf sehr geringem Niveau vorhanden und kann floral, würzig oder grasig sein (wobei er nur selten stark genug ist, um erkannt zu werden). Geringe oder sehr geringe Hopfenbittere. Die Balance kann leicht malzig oder leicht bitter sein, ist aber immer nahe an der Ausgeglichenheit. Eine hohe Karbonisierung kann die frische des trockenen Abgangs noch verstärken. Reintöniger untergäriger Charakter.
Geruch
Geringes bis kein Malzaroma; wenn vorhanden, kann es als es als getreidig, süßlich oder maisartig wahrgenommen werden. Geringes bis kein Hopfenaroma; wenn vorhanden, dann würzig oder blumig. Ein reintöniger Gärungscharakter ist erwünscht; ein leichter Hefecharakter (insbesondere eine leichte apfelartige Fruchtigkeit) ist aber kein Fehler. Etwas DMS ist kein Fehler.
Mundgefühl
Sehr leichter (manchmal wässriger) Körper. Sehr hoch karbonisiert mit auf der Zunge prickelnder Kohlensäure.
Gesamteindruck
Ein hoch karbonisiertes, fast geschmackfreies Lager mit sehr leichter Körper, das geschaffen wurde, um sehr kalt getrunken zu werden. Sehr erfrischend und durstlöschend.
Zutaten
Zwei- oder sechsreihige Gerste mit einem hohen Anteil (bis zu 40%) von Reis- oder Mais-Rohfrucht. Zusätzliche Enzyme können den Körper noch leichter machen und den Kohlenhydratgehalt senken.
Geschichte
Coors braute in den frühen 1940er Jahren für kurze Zeit ein leichtes Lager. Moderne Versionen wurden zuerst 1967 von Rheingold für kalorienbewusste Trinker produziert, wurden aber erst nach 1973 populär, nachdem Miller Brewing das Rezept aufkaufte und das Bier mit dem Slogan “tastes great, less filling” unter Sportfans vermarktete. Biere dieses Typs wurden in den USA in den 1990ern zu Verkaufsschlagern.
Kommentar
Gestaltet, um einen möglichst großen Teil der potentiellen Kunden anzusprechen. Kräftige Aromen sind ein Fehler.
Beispiele
Bud Light, Coors Light, Keystone Light, Michelob Light, Miller Lite, Old Milwaukee Light
Notizen
Ein Abwandlung des amerikanischen Lagers mit leichterem Körper, weniger Alkohol und Kalorien. Weniger Hopfencharakter und Bittere als ein Leichtbier.
Name
Amerikanisches Lager
Style Guide
BJCP 2015
BJCP
1 B
Alkohol
4.2 - 5.3 %vol
Stammwürze
10 - 12.5 °P
Restextrakt
1 - 2.5 %gew
Bittere
8 - 10 IBU
Farbe
4 - 9.5 EBC
Aussehen
Sehr helle strohgelbe bis mittelgelbe Farbe. Weiße, wenig haltbare Schaumkrone. Sehr klar.
Geschmack
Am Gaumen relativ neutral mit einem frischen und trockenen Abgang und einem mäßig-geringen bis geringen getreide- oder maisartigen Geschmack, der wegen der geringen Bittere als Süße wahrgenommen werden kann. Hopfengeschmack ist nicht oder nur auf mäßig-geringem Niveau vorhanden und kann floral, würzig oder grasig sein (wobei er nur selten stark genug ist, um erkannt zu werden). Geringe oder mittel-geringe Hopfenbittere. Die Balance kann leicht malzig oder leicht bitter sein, ist aber immer nahe an der Ausgeglichenheit. Eine hohe Karbonisierung kann die frische des trockenen Abgangs noch verstärken. Reintöniger untergäriger Charakter.
Geruch
Geringes bis kein Malzaroma; wenn vorhanden, kann es als es als getreidig, süßlich oder maisartig wahrgenommen werden. Geringes bis kein Hopfenaroma; wenn vorhanden, dann würzig oder blumig. Ein reintöniger Gärungscharakter ist erwünscht; ein leichter Hefecharakter (insbesondere eine leichte apfelartige Fruchtigkeit) ist aber kein Fehler. Etwas DMS ist ebenso kein Fehler.
Mundgefühl
Sehr leichter bis mittel-leichter Körper. Sehr hoch karbonisiert mit auf der Zunge prickelnder Kohlensäure.
Gesamteindruck
Ein sehr helles, hoch karbonisiertes, hochvergorenes Lager mit leichtem Körper, sehr neutralem Geschmacksprofil und geringer Bittere. Sehr kalt serviert kann es ein sehr erfrischendes und durstlöschendes Getränk sein.
Zutaten
Zwei- oder sechsreihige Gerste mit einem hohen Anteil (bis zu 40%) von Reis- oder Mais-Rohfrucht.
Geschichte
Obwohl deutsche Einwander schon seit Mitte bis Ende des 19. Jahrhunderts traditionelles, Pilsner-inspiriertes Lager in den USA brauten, wurde der moderne amerikanische Lager-Typ stark von der Prohibition und dem zweiten Weltkrieg beeinflusst. Die Brauereien, die überlebten, schlossen sich zusammen, erweiterten den Vertrieb und bewarben sehr stark diesen Biertyp, der einen möglichst großen Teil der Bevölkerung erreichen sollte. Er wurde für viele Jahrzehnte der dominante Biertyp und fand international viele Nachahmer, die ähnliche, von umfangreicher Werbung unterstütze Produkte für den Massenmarkt entwarfen.
Kommentar
Starke Aromen sind ein Fehler. Oft das, was nicht-Craftbier-Trinker erwarten, wenn sie in den USA ein Bier bestellen. Kann außerhalb Europas als Pilsner Bier vermarktet werden, sollte aber nicht mit traditionellen Pilsner Bieren verwechselt werden.
Beispiele
Budweiser, Coors Original, Grain Belt Premium Lager, Miller High Life, Pabst Blue Ribbon, Special Export
Notizen
Stärker, mehr Malzgeschmack und mehr Körper als ein amerikanisches leichtes Lager. Weniger Bittere und Geschmack als internationale Lager. Viel weniger Geschmack, Hopfen und Bittere als traditionelle europäische Pilsner.
Name
Amerikanisches Cream Ale
Style Guide
BJCP 2015
BJCP
1 C
Alkohol
4.2 - 5.6 %vol
Stammwürze
10.5 - 13.75 °P
Restextrakt
1.5 - 3 %gew
Bittere
8 - 20 IBU
Farbe
5.5 - 12 EBC
Aussehen
Farbe helles Strohgelb bis mittleres Gold, meist eher auf der helleren Seite. Geringe bis mittlere, recht haltbare Schaumkrone bei mittlerer bis hoher Karbonisierung. Glanzfein klar und perlend.
Geschmack
Geringe bis mäßig geringe Hopfenbittere. Geringe bis mittlere Malzigkeit und Süße je nach Stammwürze und Vergärungsgrad. Meist hoch vergoren. Weder Malz noch Hopfen sollten im Geschmack überwiegen. Ein geringer bis mäßiger maisartiger Geschmack ist, wie auch etwas DMS (optional), meist vorhanden. Der Abgang kann leicht trocken bis schwach süßlich sein. Schwache Fruchtester sind optional. Geringer bis mäßig geringer Hopfengeschmack (von beliebigen Sorten, aber typisch blumig, würzig und grasig).
Geruch
Mittlere bis geringe Malznoten mit süßlichem, maisartigem Aroma. DMS kann auf geringem Niveau vorhanden sein, ist aber nicht gefordert. Das Hopfenaroma ist mittel-gering bis nicht vorhanden und kann von jeder Sorte stammen, wobei blumige, würzige und grasige Noten am verbreitetsten sind. Insgesamt ein feines Aroma, bei dem weder Hopfen noch Malz dominiert. Geringe Fruchtester sind optional.
Mundgefühl
Generell leicht und frisch, wobei der Körpes bis zu mittelstark sein kann. Weiches Mundgefühl mit mittlerem bis hohem Vergärungsgrad; höhere Endvergärungsgrade können einen “durstlöschenden” Abgang erzeugen. Hohe Karbonisierung.
Gesamteindruck
Ein reines, hochvergorenes, geschmackvolles amerikanisches “Rasenmäherbier”. Leicht trinkbar und erfrischend mit mehr Charakter als typische amerikanische leichte Lager.
Zutaten
Amerikanische Zutaten sind am verbreitetsten. Die Schüttung besteht meist aus sechsreihigem Gerstenmalz oder einer Kombination aus sechsreihigem und nordamerikanischem zweireihigen Gerstenmalz. Als Zusatz können bis zu 20% Mais mitgemaischt und bis zu 20% Glukose oder andere Zucker beim Kochen zugesetzt werden. Jede Hopfensorte ist zur Bitterung und späten Hopfung geeignet.
Geschichte
Ein spritziges Ale, das schon im 19. Jahrhundert existierte und die Prohibition überlebt hat. Eine obergärige Version des amerikanischen Lagertyps. Von Ale-Brauern als Konkurrenz zu den Lagerbieren in Kanada, den nordöstlichen, mittelatlantischen und mittelwestlichen US-Staaten gebraut. Ursprünglich als “sparkling” oder “present use” Ales bekannt, wurden (und werden manchmal noch) von manchen Brauern untergärige Hefen eingesetzt, die aber früher nicht mit obergärigen Hefen gemischt wurden. Viele Biere werden zur Karbonisierung aufgekräust. Kalte Lagerung ist nicht traditionell, wird aber manchmal von modernen Brauern durchgeführt.
Kommentar
Cream Ales aus der Zeit vor der Prohibition waren etwas stärker, hopfiger (manchmal gestopft) und bitterer (25-30 IBU und mehr). Diese Versionen sollten in die historische Kategorie eingereicht werden. Die meisten kommerziellen Beispiele sind im Stammwürzebereich von 1,050-1,053 SG (12,5-13,3°P); die Bittere übersteigt selten 20 IBU.
Beispiele
Genesee Cream Ale, Liebotschaner Cream Ale, Little Kings Cream Ale, New Glarus Spotted Cow, Old Style, Sleeman Cream Ale
Notizen
Dem Standard American Lager ähnlich, aber mit mehr Character.
Name
Amerikanisches Weizenbier
Style Guide
BJCP 2015
BJCP
1 D
Alkohol
4.0 - 5.5 %vol
Stammwürze
10 - 13.75 °P
Restextrakt
2 - 3.25 %gew
Bittere
15 - 30 IBU
Farbe
7 - 15 EBC
Aussehen
Meist hell gelb bis gold. Die Klarheit reicht von brilliant bis trüb mit etwa so viel Hefe wie ein deutsches Hefeweizen. Große, lang haltbare weiße Schaumkrone.
Geschmack
Leichter bis mäßig starker brotiger, teigiger oder getreideartiger Weizengeschmack, der bis in den Abgang anhalten kann. Kann mäßige malzige Süße oder einen recht trockenen Abgang haben. Geringe bis mäßige Hopfenbittere, die manchmal bis in den Abang anhält. Geringe bis mäßige Hopfenbittere mit ausgewogener, eventuell etwas bitterer Abstimmung. Geringer bis mäßiger Hopfengeschmack (zitrusartig, würzig, blumig oder fruchtig). Mäßige bis keine Ester, die aber kaine Bananenaromen haben sollten. Keine Nelken-Phenole. Kann einen leicht frischen Abgang haben.
Geruch
Geringer bis mäßiger getreidiger, brotiger oder teigiger Weizencharakter. Leichte bis mäßige malzige Süße ist akzeptabel. Ester können mäßig bis nicht vorhanden sein, wobei sie von eher heutralen Hefestämmen stammen sollen; Banane ist unpassend. Das Hopfenaroma kann gering bis mäßig sein und zitrusartigen, würzigen, blumigen oder fruchtigen Charakter haben. Kein Nelken-Phenole.
Mundgefühl
Mittel-leichter bis mittlerer Körper. Mittel-Hoge bis hohe Karbonisierung. Etwas cremigkeit ist optional; Weizenbiere erzeugen manchmal ein weiches, “fluffiges” Mundgefühl.
Gesamteindruck
Erfrischende Weizenbiere, die mehr Hopfen- und weniger Hefecharakter als ihre deutschen Verwandten zeigen. Eine reintönige Vergärung ergänzt die brotigen, teigigen oder getreideartigen Weizenaromen eher mit Hopfengeschmack und -Bittere als mit Hefe-Qualitäten.
Zutaten
Reintönige amerikanische ober- oder untergärige Hefe (deutsche Weizenhefe ist unpassend). Hoher Anteil von Weizenmalz (oft 30-50%, was weniger ist als typischerweise in deutschen Weißbieren). Amerikanische, deutsche oder australische/Neuseeländische Hopfensorten sind typisch.
Geschichte
Eine amerikanische Craft Beer Adaption des deutschen Weißbiers, die neutralere Hefen und mehr Hopfen benutzt und zuerst von Widmer Mitte der 80er populär gemacht wurde.
Kommentar
Es exisitieren unterschiedliche Varianten, vom leichten, recht süßlichen bis zum trockenen, agressiv gehopften Bier mit starkem Weizengeschmack. Amerikanische Roggenbiere sollten in der Kategorie mit alternativen Malzen oder der Spezial-Kategorie eingereicht werden.
Beispiele
Bell’s Oberon, Boulevard Unfiltered Wheat Beer, Goose Island 312 Urban Wheat Ale, Widmer Hefeweizen
Notizen
Stärkerer Hopfen- und geringerer Hefecharakter als deutsches Weißbier. Niemals mit dem Bananen- und Nelken-Charakter des deutschen Weißbiers. Können generell die gleiche Stärke und Abstimmung wie Blond Ales haben, aber mit einem Weizencharakter als primärem Malzgeschmack.
Name
Internationales helles Lagerbier
Style Guide
BJCP 2015
BJCP
2 A
Alkohol
4.6 - 6.0 %vol
Stammwürze
10.5 - 12.5 °P
Restextrakt
2 - 3 %gew
Bittere
18 - 25 IBU
Farbe
4 - 15 EBC
Aussehen
Helle strohgelbe bis Gold-Farbe. Weiße Schaumkrone die nur kurz haltbar sein kann. Sehr klar.
Geschmack
Geringer bis mäßiger getreidig-malziger Geschmack mit einem frischen, trockenen, hoch vergorenen Abgang. Der Getreidecharakter kann neutral sein oder eine leichte brotig-crackerartige Qualität bis zu einer mäßigen Mais- oder Malzsüße haben. Hopfengschmack nicht vorhanden bis mittleres Niveau, oft mit blumigem, würzigem oder grasigem Charakter. Hopfenbittere auf mäßig-geringem bit mittlerem Niveau. Die Abstimmung reicht von leicht malzig bis etwas bitter, ist aber relativ nahe an der Ausgeglichenheit. Neutraler Nachgeschmack mit etwas Malz und manchmal Hopfengeschmack. Eine geringen Menge an DMS ist kein Fehler.
Geruch
Geringes bis mittleres Malzaroma, das getreidig-malzig oder etwas maisartig süß sein kann. Sehr geringes bis mittleres Hopfenaroma mit würziger oder blumiger Hopfenpräsenz. Eine reintönige Vergärung ist generell erwünscht, aber geringe Hefearomen (wie eine leichte Apfel-Fruchtigkeit) sind kein Fehler. Geringe Mengen von DMS oder Mais-Aroma sind kein Fehler.
Mundgefühl
Leichter bis mittlerer Körper. Mittel bis hoch karbonisiert. Kann auf der Zunge leicht prickeln.
Gesamteindruck
Ein hochvergorenes helles Lager ohne starke Geschmcksnoten, typisch gut ausbalanciert und hoch karbonisiert. Kalt serviert ist es erfrischend und durstlöschend.
Zutaten
Zwei- oder sechsreihiges Gerstenmalz. Kann Reis, Mais oder Zucker als Zusätze haben oder komplett aus Malz gebraut sein.
Geschichte
In den USA als eine Premium-Version des amerikanischen Standard-Lagers entwickelt und mit ähnlicher Geschichte. Außerhalb der USA entweder als eine Imitation amerikanische Lagerbiere oder als eine leichtere (und oft trockenere und weniger bittere) Version des Pilsner Biertyps entwickelt. Oft stark beworben und von großen industriellen oder multinationalen Brauereien exportiert.
Kommentar
Internationale Lager haben tendenziell weniger Rohfrucht-Zusätze als amerikanische Standard-Lager. Sie können komplett aus Malz gebraut werden, wobei starke Geschmäcker trotzdem ein Fehler sind. Eine breite Palette internationaler Massenmarkt-Lager reicht von stärkeren amerikanischen Standard-Lagern bis zum typischen internationalen “Import”- oder “Grünflaschen”-Bier, das man in Amerika in vielen Export-Märkten findet. Oft fälschlich als “Pilsner” etikettiert. Stinktier-Geruch durch Lichteinwirkung auf grüne Flaschen ist in kommerziellen Bieren ein Fehler durch falsche Behandlung, kein Charakteristikum des Biertyps.
Beispiele
Asahi Super Dry, Birra Moretti, Corona Extra, Devils Backbone Gold Leaf Lager, Full Sail Session Premium Lager, Heineken, Red Stripe, Singha
Notizen
Generell bitterer und sättigender als amerikanische Lagerbiere. Weniger hopfig und bitter als ein deutsches Pils. Weniger Körper, Malzgeschmack und Hopfencharakter als ein helles tschechisches Premium Lager. Kräftigere Versionen können im Geschmack ein Münchner Hell erreichen, werden aber durch mehr Rohfrucht-Zusätze charakterisiert.
Name
Internationales halbdunkles Lagerbier
Style Guide
BJCP 2015
BJCP
2 B
Alkohol
4.6 - 6.0 %vol
Stammwürze
10.5 - 13.75 °P
Restextrakt
2 - 3.5 %gew
Bittere
8 - 25 IBU
Farbe
17.5 - 36 EBC
Aussehen
Goldene Bernstein- bis rötliche Kupferfarbe. Glanzfein. Weiße bis weißliche Schaumkrone mit geringer Haltbarkeit.
Geschmack
Geringes bis mäßiges Malzprofil, das von trocken bis getreidig-süß reichen kann. Geringe bis mäßige Karamell- und toastig-brotige Noten können vorhanden sein. Geringe bis mittel-geringe Maissüße ist optional, aber kein Fehler. Die Hopfenbittere ist gering bis mäßig, und der Hopfengeschmack ist gering bis mäßig mit würzigem, blumigem oder grasigem Charakter. Die Abstimmung kann leicht malzig bis fast ausgeglichen mit merklicherer aber nicht unangenehmerer Bittere sein. Die Bittere kann erhöht werden, um einer stärkeren Malzigkeit zu entsprechen. Reintönige Vergärung. Der Abgang ist mäßig trocken mit moderat malzigem Nachgeschmack.
Geruch
Geringes bis mittleres Malzaroma das getreidig mit sehr geringer bis mittlerer Karamellsüße sein kann oder ein toastig-malziges Aroma hat. Hopfenaroma kann von nicht vorhanden bis gering mit mildem blumigem oder würzigem Charakter reichen. Reintöniges Lager-Profil. Etwas DMS- oder Maisaroma ist akzeptabel.
Mundgefühl
Leichter bis mittlerer Körper. Mittlere bis hohe Karbonisiserung. Weich; manchmal auch cremig.
Gesamteindruck
Ein hoch vergorenes, malziges, bernsteinfarbenes Lager mit interessanten Karamell- oder Toast-Eigenschaften und zurückhaltender Bittere. Üblicherweise hoch vergoren, oft mit Rohfrucht-Zusätzen. Weicher, leicht trinkbarer Lager-Charakter.
Zutaten
Zwei- oder sechsreihiges Basismalz. Farbmalze wie Victory- oder Amber-Malz etc. und Zusatz von Karamellmalzen. Europäische oder amerikanische Hopfen oder eine Kombination von beiden.
Geschichte
Je nach Herkunftsland unterschiedlich, ist es generell eine Adaption internationaler Massenmarkt-Lager oder eine Weiterentwicklung einheimischer Biertypen zu einem allgemeinerem Produkt.
Kommentar
Ein breites Spektrum vom bernsteinfarbenen Massenmarkt-Lagern entwickelte sich entweder unabhängig voneinander in verschiedenen Ländern oder beschreiben recht unspezifische bernsteinfarbene Biere, die historisch Bedeutung gehabt haben mögen, aber sich möglicherweise heutzutage in ein kaum unterscheidbares Produkt verwandelt haben.
Beispiele
Brooklyn Lager, Capital Winter Skål, Dos Equis Amber, Schell’s Oktoberfest, Yuengling Lager
Notizen
Weniger gut entwickelter Malzgeschmack als ein Wiener Lager, oft mit dem Geschmack von Rohfrucht-Zusätzen.
Name
Internationales dunkles Lagerbier
Style Guide
BJCP 2015
BJCP
2 C
Alkohol
4.2 - 6.0 %vol
Stammwürze
11 - 14 °P
Restextrakt
2 - 3 %gew
Bittere
8 - 20 IBU
Farbe
36 - 57.5 EBC
Aussehen
Dunkle bernstein- bis dunkelbraune Farbe, glanzfein mit rötlichen Glanzpunkten. Der Schaum ist wenig haltbar und in der Farbe beige bis hellbraun.
Geschmack
Geringe bis mittlere Malzsüße mit mittel-geringem bis nicht vorhandenem Karamell- und/oder Röstmalz-Geschmack (der Noten von Kaffee, Melasse oder Kakao beinhalten kann). Der Hopfengeschmack reicht von nicht vorhanden bis gering und ist typisch blumig, würzig oder grasig. Keine bis mittlere Hopfenbittere. Kann ganz geringe Fruchtigkeit haben. Moderat frischer Abgang. Die Abstimmung ist typisch etwas malzig. Brenzliger oder mäßig starker Röstmalzgeschmack ist ein Fehler.
Geruch
Wenig bis kein Malzaroma; kann leichten Mais-Charakter haben. Mittel-niedrige bis keine Röst- und Karamellmalz-Aromen. Das Hopfenaroma reicht von nicht vorhanden bis zu einer leichten würzigen oder blumigen Hopfenpräsenz. Reintönige Vergärung ist erwünscht, aber Hefearomen (wie leichte Apfel-Fruchtigkeit) sind auf niedrigem Niveau kein Fehler. Geringe Mengen DMS oder Mais-Aroma sind kein Fehler.
Mundgefühl
Leichter bis mittel-leichter Körper. Weich mit leichter Cremigkeit. Mittlere bis hohe Karbonisierung.
Gesamteindruck
Eine dunklere und etwas süßere Version der internationalen helle Lagers mit etwas mehr Körper und Geschmack, aber ebenso zurückhaltender Bittere. Die geringe Bittere macht das Malz zum primärem Geschmackselement, und die geringe Hopfung trägt sehr wenig zur Ausgewogenheit bei.
Zutaten
Zwei- oder sechsreihige Gerste, Mais, Reis oder Zucker als Rohfrucht-Zusatz. Leichte Zugaben von Karamell- und dunkleren Malzen. Kommerzielle Versionen können Färbemittel verwenden.
Geschichte
Dunklere Versionen des internationalen helle Lagers, das oft von den gleichen großen industriellen Brauereien erzeugt wird und ein breites Publikum ansprechen soll. Oft entweder eine gefärbte oder gesüßte Abwandlung des hellen industriellen Standard-Lagers, oder eine massentaugliche (und billige) Version traditionellerer dunkler Lager.
Kommentar
Eine große Palette internationaler Lager, die dunkler als die hellen Lager und nicht besonders bitter und/oder röstig sind.
Beispiele
Baltika #4 Original, Devils Backbone Old Virginia Dark, Dixie Blackened Voodoo, Saint Pauli Girl Dark, San Miguel Dark, Session Black Dark Lager, Shiner Bock
Notizen
weniger Geschmack und Fülle als Münchner Dunkel, Schwarzbier oder andere dunkle Lager. Wie bei anderen internationalen Lagern werden oft Rohfrucht-Zusätze eingesetzt.
Name
Tschechisches helles Lagerbier
Style Guide
BJCP 2015
BJCP
3 A
Alkohol
3.0 - 4.1 %vol
Stammwürze
7 - 11 °P
Restextrakt
2 - 3.5 %gew
Bittere
20 - 35 IBU
Farbe
7 - 15 EBC
Aussehen
Hell- bis tiefgoldene Farbe. Brillant bis sehr klar mit einer lang haltbaren, cremigen weißen Schaumkrone.
Geschmack
Mittel-geringer bis mittlerer brotig-schwerer Malzgeschmack mit einem runden, hopfigen Abgang. Geringer bis mittel-starker würziger oder grasiger Hopfengeschmack. Die Bittere ist auffallend, aber niemals harsch. Geschmackvoll und erfrischend. Diacethyl oder Fruchtester sind auf geringen Niveau akzeptabel, müssen aber nicht vorhanden und sollten nie dominant sein.
Geruch
Leicht bis moderat brotig-schweres Malz kombiniert mit einem leichten bis moderaten würzigen oder grasigen Hopfenbouquet. Die Abstimmung zwischen Malz und Hopfen ist unterschiedlich. Ein leichter Hauch von Karamell ist akzeptabel. Etwas (aber niemals aufdringlich viel) Diacethyl und leichte Fruchtester vom Hopfen sind akzeptabel, müssen aber nicht vorhanden sein. Kein Schwefel.
Mundgefühl
Mittel-leichter bis mittlerer Körper. Moderate Karbonisierung.
Gesamteindruck
Ein leichteres, erfrischendes, hopfiges, bitteres helles tschechisches Lager, das den gleichen Geschmack wie das stärkere tschechische helle Premium Lager (Pilsner Typ), aber weniger Alkohol und Körper und so ein etwas weniger intensives Format hat.
Zutaten
Weiches Wasser mit wenig Sulfat- und Karbonatgehalt. Hopfen vom Saazer Typ. Tschechisches Pilsnermalz, tschechische Lagerhefe. Das mineralarme Wasser erzeugt ein unvergleichlich weiches, rundes Hopfenprofil auch bei starker Hopfung.
Geschichte
Josef Groll braute 1842/43 ursprünglich zwei Biertypen: ein “výčepní” und ein “ležák”, wobei von dem schwächeren Bier doppelt soviel produziert wurde; Evan Rail nimmt an, dass das wahrscheinlich Biere mit 10°P und 12°P waren, wobei das “výčepní” noch schwächer gewesen sein könnte. Das ist das heute meist konsumierte Bier in der tschechischen Republik.
Kommentar
Der tschechische Name dieses Biertyps ist “světlé výčepní pivo”.
Beispiele
Březňák Světlé výčepní pivo, Notch Session Pils, Pivovar Kout na Šumavě Koutská 10°, Únětické pivo 10°
Notizen
Eine im Körper leichtere, weniger intensive, erfrischende Alltags-Version des tschechischen hellen Premium Lagers.
Name
Tschechisches helles Premium Lagerbier
Style Guide
BJCP 2015
BJCP
3 B
Alkohol
4.2 - 5.8 %vol
Stammwürze
11 - 15 °P
Restextrakt
3.25 - 4.25 %gew
Bittere
30 - 45 IBU
Farbe
8 - 15 EBC
Aussehen
Goldene bie tiefgoldene Farbe. Brillant bis sehr klar. Dichte, haltbare weiße Schaumkrone.
Geschmack
Üppige, komplexe, brotige Malzigkeit kombiniert mit einer ausgesprochen weichen und runden Bittere und floralem und würzigem Hopfengeschmack. Malz- und Hopfengeschmack sind mittel bis mittel-hoch, und die Malzigkeit kann etwas Karamell enthalten. Die Bittere ist markant, aber nie harsch. Der Lange Abgang kann in Richtung Hopfen oder Malz ausbalanciert sein, geht aber nie aggressiv in die eine oder andere Richtung. Leichtes bis moderates Diacethyl und geringe Fruchtester aus dem Hopfen sind akzeptabel, müssen aber nicht vorhanden sein.
Geruch
Mittlere bis mittel-hohe brotig-schwere Malzaromen und mittel-geringes bis mittel-hohes würziges, blumiges oder grasiges Hopfenbouquet; wenn die Balance von malz und Hopfen auch unterschiedlich sein kann, ist deren Zusammenspiel vielfältig und komplex. Etwas Diacethyl oder geringe Fruchtester aus dem Hopfen sind akzeptabel, müssen aber nicht vorhanden sein.
Mundgefühl
Mittlerer Körper. Moderate bis geringe Karbonisierung.
Gesamteindruck
Üppiges, charaktervolles helle tschechisches Lagerbier mit merklicherm Malz- un Hopfencharakter und einem langen, runden Abgang. Komplex, aber gut ausbalanciert und erfrischend. Der Malzgeschmack ist für ein Pilsner Bier komplex und die Bittere stark aber rein und ohne Harschheit, was einen runden Eindruck ergibt und die Trinkbarkeit verbessert.
Zutaten
Weiches Wasser mit geringem Sulfat- und Karbonatgehalt, Hopfen vom Saazer Typ, tschechisches Malz, tschechische untergärige Hefe. Mineralarmes Wasser ergibt ein unverwechselbar weiches, rundes Hopfenprofil trotz starker Hopfung. Die Bittere einiger größerer kommerzieller Sorten ist in den letzten Jahren geringer geworden, wenn auch nicht um so viel wie in vielen modernen deutschen Sorten.
Geschichte
Im Allgemeinen mit Pilsner Urquell assoziiert, das 1842 zum ersten mal gebraut wurde, nachdem die mit dem bis dahin in Pilsen gebrauten Bier unzufriedenen Bürger ein neues Brauhaus bauten. Dem bayerischen Brauer Josef Groll wird zugeschrieben, das Bier erstmals gebraut zu haben.
Kommentar
Generell eine Gruppe von “pivo Plzeňského typu”, oder Bieren vom Pilsner Typ. Dieser Typ ist eine Kombination der tschechischen Typen “světlý ležák” (11–12.9 °P) und “světlé speciální pivo” (13–14.9 °P). In der tschechischen Republik wird lediglich das Pilsner Urquell “Pilsner” genannt, während der Name weltweit sehr verbreitet ist. Kvasnicové (ungefilterte) Versionen sind in der tschechischen Republik sehr populär und könne entweder mit frische Würze aufgekräust oder nach der Gärung mit frische Hefe versetzt sein. Diese Biere sind manchmal trüb mit subtilen Hefenoten und verstärktem Hopfencharakter. Moderne Exemplare variieren in der Balance zwischen Malz und Hopfen, und viele sind nicht so hopfenbetont wie Pilsner Urquell.
Beispiele
Bernard Sváteční ležák, Gambrinus Premium, Kout na Šumavě Koutská 12°, Pilsner Urquell, Pivovar Jihlava Ježek 11°, Primátor Premium, Únětická 12°
Notizen
Dunkler, malziger und mit mehr Körper als ein deutsches Pils, mit einem volleren Abgang und reinem, weichen Eindruck. Stärker als ein helles tschechisches Lager.
Name
Tschechisches halbdunkles Lagerbier
Style Guide
BJCP 2015
BJCP
3 C
Alkohol
4.4 - 5.8 %vol
Stammwürze
11 - 15 °P
Restextrakt
3.25 - 4.25 %gew
Bittere
20 - 35 IBU
Farbe
25.5 - 41.5 EBC
Aussehen
Tiefe Bernstein- bis Kupferfarbe. Klar bis sehr klar. Große, weißliche, lang haltbare Schaumkrone.
Geschmack
Der komplexe Malzgeschmack ist dominant (mittel bis mittel-hoch), wobei seine Art zwischen trocken und dominiert von Maillardprodukten bis zu karamellig und fast süß variieren kann. Einige Sorten haben einen süßlichen bis Graham-Cracker-artigen Malzcharakter. Wenig bis moderater, würziger Hopfengeschmack. Markante, aber reine Hopfenbittere ergibt einen ausbalancierten Abgang. Subtile Pflaumen- oder Beeren-Ester sind optional. Etwas Diacethyl ist optional. Kein Röstmalzgeschmack. Der Abgang kann von trocken und hopfig bis relativ süß variieren.
Geruch
Mäßig intensives, schweres Malzaroma, das entweder brotig und von Maillardprodukten dominiert oder etwas karamellig und süßlich sein kann. Kein oder mäßiger Hopfencharakter würziger, blumiger oder grasiger Art. Reiner untergäriger Charakter, wobei geringe Fruchtester (Steinfrüchte oder Beeren) vorhanden sein können. Wenig oder kein Diacethyl.
Mundgefühl
Mittel-voller bis mittlerer Körper. Weich und rund, oft mit einer feinen Cremigkeit. Mäßige bis geringe Karbonisiserung.
Gesamteindruck
Ein malzorientiertes, bernsteinfarbenes tschechisches Lager mit einem geringen bis recht signifikanten Hopfencharakter. Der Malzgeschmack kann etwas variieren und zu unterschiedlichen Interpretationen von trocken, brotig und etwas Biskuit-artig bis zu süßlich und etwas karamellig führen.
Zutaten
Pilsner- und Karamellmalze, wobei Wiener und Münchner Malz ebenso benutzt werden können. Mineralarmes Wasser. Hopfen vom Saazer Typ, tschechische Lagerhefe.
Geschichte
Ein Lager nach Wiener Art, das in der tschechischen Republik weiter gebraut wurde. Das Aufleben kleiner Brauereien in der tschechischen Republik hat die Anzahl der Sorten dieses Typs wachsen lassen.
Kommentar
Der tschechische Name dieses Typs ist “polotmavé pivo”, was mit “Halbdunkel” übersetzt werden kann. Dieser Typ ist eine Kombination der tschechischen Typen polotmavý ležák (11–12.9 °P) und polotmavé speciální pivo (13–14.9 °P).
Beispiele
Bernard Jantarový ležák, Pivovar Vysoký Chlumec Démon, Primátor polotmavý 13°, Strakonický Dudák Klostermann polotmavý ležák 13°
Notizen
Der Stil kann einem Wiener Lager ähnlich sein, hat aber Hopfen des Saazer Typs. Er kann einem englischen Bitter nahe kommen, ist aber viel schwerer und hat einen tiefen Karamellcharakter. Versionen großer Brauereien sind generell dem hellen tschechischen Premium Lager sehr ähnlich, haben nur etwas mehr Geschmack von dunklen Malzen und weniger Hopfen, während kleinere Brauereien oft Versionen brauen, die besser gehopft sind und/oder mehr Malz-Komplexität oder Restsüße haben.
Name
Tschechisches dunkles Lagerbier
Style Guide
BJCP 2015
BJCP
3 D
Alkohol
4.4 - 5.8 %vol
Stammwürze
11 - 15 °P
Restextrakt
3.25 - 4.25 %gew
Bittere
18 - 34 IBU
Farbe
36 - 92 EBC
Aussehen
Dunkle Kupfer- bis fat schwarze Farbe, oft mit einem roten oder violetten Ton. Klar bis glanzfein. Große, weißliche bis bräunliche haltbare Schaumkrone.
Geschmack
Es dominiert eine mittlere bis mittel-hohe, tiefe, komplexe Malzigkeit, typischerweise mit malzig-schweren Maillardprodukten und einer leichten bis mäßigen malzigen Restsüße. Malzgeschmacksnoten wie Karamell, Nüsse, Toast, Lakritz, dunkle Trockenfrüchte, Schokolade und Kaffee können ebenso wie sehr geringes bis mäßiges Röstaroma vorhanden sein. Ein würziger Hopfengeschmack kann mäßig-gering bis nicht vorhanden sein. Die Hofenbittere sollte mäßig bis mäßig-gering, aber immer spürbar sein. Die Balance kann von malzig über relativ gut ausgewogen bis leicht hopfig reichen. Wenig bis mäßig viel Diacethyl und leichte Pflaumen- und Beeren-Ester können vorhanden sein.
Geruch
Mittlere bis mittel-hohe schwere, tiefe, manchmal süßliche Malzigkeit mit optionalen Aromen wie Brotkruste, Toast, Nüsse, Cola, dunkle Früchte oder Karamell. Röstmalzaromen wie Schokolade oder gesüßter Kaffee können von moderat bis nicht vohanden reichen, sollten aber nie die Basismalz-Aromen übertönen. optional geringes würziges Hopfenaroma. Etwas Diacethyl und wenig Fruchtester (Pflaumen oder Beeren) können vorhanden sein.
Mundgefühl
Mittlerer bis mittel-voller Körper mit spürbarem Mundgefühl, ohne schwer oder klebrig zu sein. Mäßig cremige Textur. Weich. Mäßige bie geringe Karbonisierung. Kann bei stärkeren Versionen eine leichte Alkoholwärme haben.
Gesamteindruck
Ein schweres, dunkles, malziges tschechisches Lagerbier mit einem Röstcharakter, der von fast nicht spürbar bis recht vordergründig reichen kann. Malzig mit einem interessanten und komplexen Aromaprofil, bietet es zusammen mit unterschiedlicher Hopfung ein breites Spektrum von Interpretationsmöglichkeiten.
Zutaten
Pilsner und dunkles Karamellmalz mit Zugabe von entbittertem Röstmalz sind am verbreitetsten, aber auch Zugaben von Wiener oder Münchner Malz sind möglich. Wasser mit geringem Mineralgehalt, Hopfen vom Saazer Typ, tschechische Lagerhefe. Jegliche Fruchtester stammen typischerweise vom Malz, nicht von der Hefe.
Geschichte
Die Brauerei U Fleku braut in Prag seit 1499, aber auch viele kleine neue Brauereien brauen diesen Bierstil.
Kommentar
Dieser Bierstil ist eine Kombination der tschechischen Sorten tmavý ležák (11–12.9 °P) und tmavé speciální pivo (13–14.9 °P). Modernere Beispiele sind trockener und bitterer, während traditionelle Versionen oft Bitterwerte im Bereich von 18-20 IBU haben und süßlicher sind.
Beispiele
Bohemian Brewery Cherny Bock 4%, Budvar tmavý ležák, Devils Backbone Morana, Kout na Šumavě Koutský tmavý speciál 14°, Notch Černé Pivo, Pivovar Březnice Herold, U Fleků Flekovský tmavý 13° ležák
Notizen
Dieses Bier ist das tschechische Gegenstück zu einem dunklen Lagerbier, dessen Charakter zwischen Münchner Dunkel und Schwarzbier liegt, aber typischerweise mit mehr malziger Schwere und Hopfigkeit (Aroma, Geschmack und/oder Bittere).
Name
Münchner Helles
Style Guide
BJCP 2015
BJCP
4 A
Alkohol
4.7 - 5.4 %vol
Stammwürze
11 - 12 °P
Restextrakt
1.5 - 3 %gew
Bittere
16 - 22 IBU
Farbe
7 - 12 EBC
Aussehen
Mittleres Gelb bis helles Gold. Klar. Haltbare kremige weiße Schaumkrone.
Geschmack
Moderat maziger Antrunk mit den Eindruck von Süße, moderat getreidig-süßer Malzgeschmack mit einem weichen, runden Eindruck, unterstützt von geringer bis mittel-geringer Hopfenbittere. Der Abgang ist weich und trocken, nicht kratzig und beißend. Geringer bis mittel-geringer würziger, floraler oder kräuteriger Hopfengeschmack. Das Malz dominiert im Geschmack, Abgang und Nachgeschmack über den Hopfen, der aber trotzdem spürbar sein sollte. Es sollte keine Restsüße vorhanden sein, sondern einfach der Eindruck von Malzigkeit mit zurückhaltender Bittere. Sehr frische Exemplare erscheinen süßer durch den frischen, kräftigen Malzcharakter, der mit der Zeit abnehmen kann. Reintöniges Gärprofil.
Geruch
Moderates getreidig-süßes Malzaroma. Wenig bis moderat-wenig würzige, blumige oder kräutrige Hopfenaroman. Obwohl ein reines Aroma am wünschenswertesten ist, ist eine sehr geringe Hintergrundnote von DMS kein Fehler. Angenehmes, reintöniges Gärprofil, bei dem Malz die Abstimmung dominiert. Frischere Exemplare haben ein stärkeres malzig-süßes Aroma.
Mundgefühl
Mittlerer Körper. Mittlere Karbonisierung. Weicher, gut ausgelagerter Charakter.
Gesamteindruck
Ein reines, malziges, goldfarbenes deutsches Lagerbier mit einem weichen, getreidig-süßen, malzigen Geschmack und einem weichen, trockenen Angang. Feine würzige, blumige oder kräutrige Hopfenaromen und zurückhaltende Bittere helfen dabei, eine malzige, aber nicht süße Abstimmung zu erreichen und das Bier zu einem erfrischenden Alttagsgetränk zu machen.
Zutaten
Kontinentales Pilsner Malz, traditionelle deutsche Hopfensorten vom Saazer Typ, reintönige deutsche untergärige Hefe.
Geschichte
1894 in der Münchner Spaten-Brauerei geschaffen, um mit den hellen Bieren vom Pilsner-Typ konkurrieren zu können. Aktuell der beliebteste Bierstil in Süddeutschland.
Kommentar
Als ein Muster für endvergorenes Pilsnermalz ist Helles ein Malz-akzentuiertes Bier, dass nicht zu süß ist, sondern sich eher auf Malzgeschmack mit hintergründiger, unterstützender Hopfenbittere konzentriert. Export-Varianten können schnell den kräftigen Malzcharakter verlieren, der oft an Süße erinnert. Helles ist in München in allen Aspekten leichter als außerhalb der Stadt, wo es selbstbewusster mit mehr Körper, Geschmack und Hopfenaroma sein kann.
Beispiele
Augustiner Lagerbier Hell, Bürgerbräu Wolznacher Hell Naturtrüb, Hacker-Pschorr Münchner Gold, Löwenbraü Original, Paulaner Premium Lager, Spaten Premium Lager, Weihenstephaner Original
Notizen
In der Ausgewogenheit von Malz und Bittere ähnlich einem Münchner Dunkel, aber weniger malzig-süß und heller. Mehr Körper und Malzigkeit als ein deutsches Exportbier, aber weniger hopfig abgestimmt.
Name
Festbier
Style Guide
BJCP 2015
BJCP
4 B
Alkohol
5.8 - 6.3 %vol
Stammwürze
13.5 - 14.25 °P
Restextrakt
2.5 - 3 %gew
Bittere
18 - 25 IBU
Farbe
9.5 - 17.5 EBC
Aussehen
Tiefgelbe bis Tiefgoldene Farbe; sollte keine braunen Farbtöne haben. Glanzfein. Haltbare weiße bis weißliche Schaumkrone. Die meisten kommerziellen Exemplare haben eine mittlgoldene Farbe.
Geschmack
Zu Beginn mittlerer bis mittel-starker Malzgeschmack mit leicht toastig, brotteig-artiger Qualität und einem Eindruck von Süße. Mittlere mit mittel-geringe Bittere, deutliche Betonung des Malzes in der Abstimmung. Gut ausgegoren und knackig, aber nicht trocken. Mittel-geringer mit mittlerer blumiger, kräutriger oder würziger Hopfengeschmack. Reintönige Untergärung. Der Geschmack ist meist der von Pilsner Malz, aber mit leichten toastigen Noten. Die Bittere ist unterstützend, sollte aber immer einen malzigen, geschmackvollen Abgang erzeugen.
Geruch
Moderat kräftige Malzigkeit, mit einer Betonung auf toastig-teigige Aromen und einem Eindruck von Süße. Geringe bis mittel-geringe blumige, kräutrige oder würzige Hopfenaromen. Das Malz sollte keine kräftig toastige, karamall- oder biskuitartige Qualität haben. Reintönige Gärung mit untergäriger Hefe.
Mundgefühl
Mittlerer Körper mit weicher, etwas kremiger Textur. Mittlere Karbonisierung. Der Alkohol ist kaum wärmend spürbar, wenn überhaupt.
Gesamteindruck
Ein weiches, reines, helles deustches Lagerbier mit moderat starkem Malzgeschmack und leichtem Hopfencharakter. Geschickt ausbalancierte Trinkbarkeit mit einem Geschmack und Abgang, der zum weitertrinken einlädt. Präsentiert elegant den Geschmack deutscher Malze ohne zu schwer und füllend zu sein.
Zutaten
Haupsächlich Pilsner Malz, aber mit etwas Wiener und/oder Münchner Malz um die Malzigkeit zu verstärken. Unterschiede bei den kommerziellen Exemplaren rühren meist aus unterschiedlichen Mälzereien und Hefen, nicht aus großen Unterschieden in der Schüttung.
Geschichte
Seit 1990 ist die Mehrheit der auf dem Münchner Oktoberfest ausgeschenkten Bier von diesem Typ. Exportbier, das für den amerikanischen Markt produziert wird, ist immer noch mehrheitlich vom traditionellen halbdunklen Typ, genau wie in den USA produzierte Interpretationen. Paulaner hat Mitter der 1970er Jahre zuerst die goldene Version gebraut, weil sie glaubten, dass das traditionelle Oktoberfestbier zu schwer trinkbar ist. So entwickelten sie eine leichtere, besser trinkbarere, aber immer noch malzige Version, die (nach dem Chef-Braumeister bei Paulaner) besser einschlagen sollte. Der jeweilige auf dem Oktoberfest ausgeschenkte Biertyp wird allerdings von eine Komitee der Stadt München festgelegt.
Kommentar
Dieser Stil präsentiert das moderne deutsche Bier, das auf dem Oktoberfest ausgeschenkt wird (obwohl es nicht nur auf dem Oktoberfest, sondern auch auf vielen anderen Bierfesten erhältlich ist) und wird manchmal wie das Oktoberfest selbst “Wiesn” genannt. Wir haben uns entschlossen, diesen Stil “Festbier” zu nennen, weil nach deutschen und EU-Vorschriften der Name “Oktoberfestbier” eine geschützte Bezeichnung für ein Bier ist, das von den großen Brauereien im Münchner Stadtgebiet für das Oktoberfest produziert wird. Andere Länder sind nicht an diese Regeln gebunden, so dass viele Craft-Brauereien in den USA Bier herstellen, das sie “Oktoberfest” nennen, aber das auf dem traditionellen Stil basiert, der in in diesem Leitfaden als Märzen bezeichnet wird.
Beispiele
Augustiner Oktoberfest, Hacker-Pschorr Superior Festbier, Hofbräu Festbier, Löwenbräu Oktoberfestbier, Paulaner Wiesn, Schönramer Gold, Weihenstephaner Festbier
Notizen
Weniger intensiv und weniger kräftig getoastet als ein Märzen, mit schwererem Körper, mehr Hopfengeschmack und mehr Alkohol als ein Helles. Weniger malzig als ein Maibock. Die Malz-Komplexität ist ähnlich einem stärkeren tschechischen Premium-Lager. aber ohne den damit verbundenen Hopfen.
Name
Heller Bock
Style Guide
BJCP 2015
BJCP
4 C
Alkohol
6.3 - 7.4 %vol
Stammwürze
16 - 18 °P
Restextrakt
2.75 - 4.5 %gew
Bittere
23 - 35 IBU
Farbe
15 - 28 EBC
Aussehen
Tiefgoldene bis helle Bernsteinfarbe. Klar bis glanzfein. Große, kremige, lang anhaltende weiße Schaumkrone.
Geschmack
Moderate bis moderat starker getreidig-süßer Malzgeschmack dominiert neben einigen interessanten toastigen Aromen und/oder Maillardprodukten. Wenig oder kein Karamellgeschmack. Kenn leichten DMS-Geschmack haben. Moderater bis kein Hopfengeschmack (würzig, kräuterartig, blumig, pfeffrig). Moderate Hopfenbittere (besser ausbalanciert als bei anderen Bockbieren). Reintönige Vergärung. Hoch vergoren, nicht süßlich mit einem moderat trockenen Abgang, der sowohl nach Hopfen als auch nach Malz schmecken kann.
Geruch
Moderates bis starkes getreidig-süßes Malzaroma, oft mit etwas toastigen Noten und etwas Maillardprodukten. Moderat-geringes bis kein Hopfenaroma, oft mit würzigen, kräuterartigen oder blumigen Noten. Reintönige Vergärung. Fruchtester sollten gering bis nicht vorhanden sein. Alkohol kann in sehr geringen Maße auffallen. Kenn ein leichtes DMS-Aroma haben.
Mundgefühl
Mittlerer Körper. Moderate bis moderat-hohe Karbonisierung. Weich und rein und trotz der stärkeren Hopfenbittere ohne kratzig oder adstringieren zu sein. Eine leichte Alkoholwärme kann vorhanden sein.
Gesamteindruck
Ein relativ helles, starkes, malziges deutsches Lagerbier mit einem recht hoch vergorenen Abgang, der der leichten Trinkbarkeit zugute kommt. Der Hopfen ist generell präsenter als in anderen Bockbieren.
Zutaten
Als Basis Pilsner und/oder Wiener und zur Verstärkung des Charakters etwas Münchner Malz (wenn auch viel weniger als in einem traditionellen Bock). Keine anderen Zusätze. Hopfen vom Saazer Typ. Reintönige untergärige Hefe. Dekoktionsmaischen sind typisch, aber die Kochzeiten sind kürzer als bei einem dunklen Bock, um die Zufärbung zu begrenzen.
Geschichte
Ein im Vergleich zu anderen Mitgliedern der Bock-Familie relativ neuer Bierstil. Maibock wird speziell verbunden zur Frühlingszeit im Monat Mai ausgeschenkt.
Kommentar
Auch als Maibock bekannt, wobei umstritten ist, ob heller Bock und Maibock Synonyme sind. Die vorherrschende Meinung ist, dass sie identisch sind, aber einige einige meinen, dass der Maibock ein Festbier-Typ ist und daher beim Hopfen und der Farbe an die oberen Bereichsgrenzen geht. Etwaige Fruchtigkeit entstammt dem Münchner und anderen Spezialmalzen, nicht Fruchtestern aus der Gärung. Der Hopfen kompensiert die möglicherweise weniger vorhandenen Maillardprodukte.
Beispiele
Altenmünster Maibock, Ayinger Maibock, Capital Maibock, Blind Tiger Maibock, Einbecker Mai-Urbock, Hacker-Pschorr Hubertus Bock, Mahr’s Bock
Notizen
Man kann sich Helles Bock entweder als eine hellere Variante eines dunklen Bocks oder als ein in Bock-Stärke gebrautes Münchner Helles vorstellen. Während es recht malzig ist, hat dieses Bier typischerweise weniger dunkle und schwere Malzaromen und kann trockener, hopfiger und bitterer als ein dunkler Bock sein. Hat mehr schwere Malzaromen und mehr Alkohol als ein Festbier.
Name
Deutsches Leichtbier
Style Guide
BJCP 2015
BJCP
5 A
Alkohol
2.4 - 3.6 %vol
Stammwürze
6.5 - 8.5 °P
Restextrakt
1.5 - 2.5 %gew
Bittere
15 - 28 IBU
Farbe
4 - 12 EBC
Aussehen
Strohgelb bis hell goldgelb und glanzfein. Mittlere Schaumkrone mit durchschnittlicher bis unterdurchschnittlicher Haltbarkeit.
Geschmack
Im Antrunk geringer bis mittel-geringer Malzgeschmack. Mittlere Hopfenbittere. Geringer bis mittlerer Hopfengeschmack mit würzigem, kräutrigem oder blumigem Charakter. Reintönig vergoren, gut ausgelagert. Trockener Abgang mit leicht malzigem und hopfigem Nachgeschmack.
Geruch
Geringes bis mittleres Hopfenaroma mit würzigem, kräutrigem oder blumigem Charakter. Geringes bis mittel-geringes getreidig-süßes oder leicht crackerartiges Malzaroma. Reintönig vergoren.
Mundgefühl
Leichter bis sehr leichter Körper. Mittlere bis hohe Karbonisierung. Weich, hoch vergoren.
Gesamteindruck
Ein helles, hoch vergorenes deutsches Lagerbier mit leichtem Körper und weniger Alkohol und Kalorien als normal starke Biere. Mit mäßiger Bittere und spürbarem Malz- und Hopfengeschmack ist es trotzdem ein interessantes und gut trinkbares Bier.
Zutaten
Ähnlich dem deutschen Pilsner oder Hellen mit Pilsner Malz, deutscher Lagerhefe und Hopfen vom Saazer Typ.
Geschichte
Es gab traditionelle Versionen als Getränk für Arbeiter in Fabriken oder der Landwirtschaft, während moderne Versionen eher auf den amerikanischen Produkten dieser Art basieren.
Kommentar
Vermarktet vor allem als Diät-orienetiertes Bier mit weniger Kohlehydraten, Alkohol und Kalorien. Auch bekannt als Diät-Pils oder -Helles ist dieser Stil in der Stammwürze-Klasse der Schankbiere. Andere Variationen der Leichtbierklasse können von Weißbier, Kölsch und Alt abgeleitet werden; sie sollten dann am besten in der Mixed-Style-Kategorie eingereicht werden.
Beispiele
Beck’s Light, Bitburger Light, Mahr’s Leicht, Paulaner Münchner Hell Leicht, Paulaner Premium Leicht
Notizen
Wie ein alkoholärmeres, etwas weniger aggressives deutsches Pils oder Helles mit leichterem Körper.
Name
Kölsch
Style Guide
BJCP 2015
BJCP
5 B
Alkohol
4.4 - 5.2 %vol
Stammwürze
11 - 12.5 °P
Restextrakt
1.75 - 2.75 %gew
Bittere
18 - 30 IBU
Farbe
8 - 12 EBC
Aussehen
Helles bis sehr helles goldgelb. Sehr klar (authentische kommerzielle Versionen sind glanzfein filtriert). Feine weiße, aber eventuell wenig haltbare Schaumkrone.
Geschmack
Weiches, rundes Mundgefühl mit sanftem, ausgewogenem Geschmack von weichem, aber ausgegorenen Malz, eine fast unmerklichen Fruchtsüße aus der Gärung und mittel-geringer bis geringer Bittere mit leicht trockenem und frischem Abgang (aber ohne kratzigen Nachgeschmack). Die Malzigkeit geht in die getreidig-süßliche Richtung, möglicherweise mit ganz leichten brotigen oder honigartigen Noten. Der Hopfengeschmack kann unterschiedlich von gering bis mäßig stark sein, wobei meist die Intensität mittel-gering bis mittel ist und einen blumigen, würzigen oder kräutrigen Charakter hat. Kann im Antrunk einen malzig-süßen Eindruck machen, der aber nicht erforderlich ist. Keine spürbare Restsüße. Kann einen leicht weinigen, mineralischen oder schwefligen Ton haben, der die Trockenheit und Ausgewogenheit des Geschmacks betont. Ein leichter Weizengeschmack ist selten, aber kein Fehler. Sonst sehr rein.
Geruch
Wenig bis sehr wenig Malzaroma mit getreidig-süßem Charakter. Ein angenehmes feines Fruchtaroma aus der Gärung (Apfel, Kirsche oder Birne) ist akzeptabel, aber nicht immer vorhanden. Ein geringes würziges, kräueriges oder blumiges Hopfenaroma ist nur optional, aber stilgerecht. Einige Hefestämme erzeugen einen weinigen oder schwefligen Charakter (diese Eigenschaft ist auch nur optional, aber kein Fehler). Insgesamt ist die Intensität der Aromen recht schwach, aber generell gut ausbalanciert, rein und frisch.
Mundgefühl
Mittel-leichter bis mittlerer Körper (meist mittel-leicht). Mittlere bis mittel-hohe Karbonisierung. Weich und generell frisch und gut ausgegoren.
Gesamteindruck
Ein reines, frisches, fein ausgewogenes Bier, oft mit einem sehr leichten Hopfen- und Fruchtcharakter. Durchweg zurückhaltende Malzigkeit führt zu angenehm gut ausgegorenen und erfrischenden Abgang. Die Frische macht bei diesem Bier den großen Unterschied, weil die zarten Aromen mit der Alterung schnell abnehmen. Brillante Klarheit ist charakteristisch.
Zutaten
Traditionelle deutsche Hopfen (Hallertauer, Tettnanger, Spalter oder Hersbrucker). Deutsches Pilsner oder Pale Ale Malz. Hoch und reintönig vergärende obergärige Hefe. Bis zu 20% Weizenmalz können eingesetzt werden, wobei das bei kommerziellen Versionen eher selten ist. Aktuell wird in kommerziellen Brauereien warm vergoren, kurzzeitig kalt konditioniert und jung ausgeschenkt.
Geschichte
In Köln gab es seit dem Mittelalter eine obergärige Brautradition, aber das heute als Kölsch bekannte Bier wurde erst im späten 19. Jahrhundert entwickelt, um die mächtige Konkurrenz der untergärigen hellen Lagerbiere zu bekämpfen. “Kölsch” ist eine von der Kölsch Konvention (1986) geschützte Bezeichnung, die den etwa 20 Brauereien in und um Köln vorbehalten ist. Die Konvention definiert das Bier einfach als ein helles, hoch vergorenes, hopfenbetontes, klares obergäriges Vollbier.
Kommentar
In Deutschland als ein obergäriges gelagertes Bier charkterisiert. Jede Kölner Brauerei produziert ein Bier mit eigenem Charakter, und jede interpretiert die Kölsch Konvention etwas unterschiedlich. Es bei der Verkostung sollte eine große Variationsbreite zugelassen werden. Trockenere Versionen können hopfiger oder bitterer wirken als die IBU-Angabe vermuten lässt. Durch die recht zarten Geschmacksnoten hat Kölsch eine relativ kurze Haltbarkeit - alätere exemplare und Importe zeigen schnell Probelme durch Oxidation. In Köln wird das Bier in hohen, schmalen, “Stange” genannten 0,2l-Gläsern serviert.
Beispiele
Früh Kölsch, Gaffel Kölsch, Mühlen Kölsch, Reissdorf Kölsch, Sion Kölsch, Sünner Kölsch
Notizen
Untrainierte Verkoster verwechseln Kölsch leicht mit einem Cream Ale oder einem leichten Pils.
Name
Deutsches helles Exportbier
Style Guide
BJCP 2015
BJCP
5 C
Alkohol
4.8 - 6.0 %vol
Stammwürze
12 - 14 °P
Restextrakt
2.5 - 3.75 %gew
Bittere
20 - 30 IBU
Farbe
9.5 - 17.5 EBC
Aussehen
Hell- bis tiefgold. Klar. Haltbare weiße Schaumkrone.
Geschmack
Weder das getreidig-süße Malz noch der blumige, würzige oder kräutrige Hopfen dominiert, sondern beide sind in guter Balance mit einem Hauch malziger Süße, so dass ein weiches, aber knackig frisches Bier entsteht. Die Ausgewogenheit setzt sich bis zum Abgang fort, und die Hopfenbittere bleibt bis in den Nachgeschmack vorhanden (wobei einige Exemplare im Abgang leicht süßlich sind). Reintönige Gärung. Leichte mineralische Töne durch das Wasser, aber normalerweise kein deutlicher mineralischer Geschmack.
Geruch
Geringes bis mittleres Hopfenaroma, typisch blumig, würzig oder kräutrig. Mäßiges getreidig-süßes Malzaroma. Reintöniges Gärprofil. Eine anfängliche leichte Schwefelnote, die sich dann verflüchtigt, ist kein Fehler, ebenso nicht eine geringe Hintergrundnote von DMS.
Mundgefühl
Mittlerer Körper, mittlere Karbonisierung. Weich aber frisch.
Gesamteindruck
Ein helles, gut ausgewogenes, weiches deutsches Lagerbier, dass etwas stärker als ein durchschnittliches Bier ist und einen mittleren Körper sowie einen milden, aromatischen Hopfen- und Malzcharakter hat.
Zutaten
Mineralisches Wasser mit hohem Sulfat-, Karbonat- und Chloridanteil, deutsche oder tschechische Edelhopfen, Pilsner Malz, deutsche Lager-Hefe. Moderne kommerzielle Versionen können [außerhalb Deutschlands] Malzersatzstoffe und Hopfenextrakte enthalten.
Geschichte
Der Dortmunder Stil entwickelte sich in der Dormunder Industrieregion in den 1870ern als Antwort auf die helle Biere vom Pilsner Typ. Er wurde nach dem zweiten Weltkrieg sehr beliebt, was aber in den 1970ern nachließ. Andere Exportbiere entwickelten sich unabhängig davon und waren meist eine etwas stärkere Version existierender Biere. Der moderne deutsche Stil hat typisch 12-13 °P.
Kommentar
Manchmal als “Dortmunder” oder “Dortmunder Export” bekannt. Gebraut mit einer etwas höheren Stammwürze als andere helle Lagerbiere, zeigt es einen kräftigen malzigen Körper und unterstützende Malzigkeit, um ein Gegengewicht zur vom Sulfat verstärkten Hopfenbittere zu bilden.
Der Begriff “Export” bezeichnet in der deutschen Tradition die Stärke des Biers und ist nicht gleichbedeutend mit dem Dortmunder Stil. Biere anderer Städte oder Regionen können ebenso in Export-Stärke gebraut und so bezeichnet werden, auch wenn sie nicht exportiert werden.
Beispiele
DAB Original, Dortmunder Kronen, Dortmunder Union Export, Flensburger Gold, Gordon Biersch Golden Export, Great Lakes Dortmunder Gold
Notizen
Weniger späte Hopfengaben und mehr Körper als ein Pilsner, aber bitterer als ein Helles.
Name
Deutsches Pils
Style Guide
BJCP 2015
BJCP
5 D
Alkohol
4.4 - 5.2 %vol
Stammwürze
11 - 12.5 °P
Restextrakt
2 - 3.25 %gew
Bittere
22 - 40 IBU
Farbe
4 - 12 EBC
Aussehen
Strohblond bis hellgold, glanzfein bis sehr klar mit einer kremigen, lang haltbaren weißen Schaumkrone.
Geschmack
Mittlere bis hohe Hopfenbittere dominiert das Mundgefühl und hängt bis in bleibt Nachgeschmack. Mäßige bis mäßig-geringe getreidig-süße Malzigkeit untrstützt die Hopfenbittere. Geringer bis starker blumiger, kräutriger oder würziger Hopfengeschmack. Reintöniges Gärprofil. Trockener bis mittel-trockener Abgang mit bitterem Nachgeschmack und leichtem Malzgeschmack. Exemplare, die mit Wasser mit hohem Sulfatanteil gebraut wurden, haben oft einen leichten schwefligen Geschmack, der die Trockenheit verstärkt und den Abgang verlängert - das ist akzeptabel, aber nicht notwendig. Einige Versionen haben einen weichen Abgang mit mehr Malzgeschmack, aber immer noch spürbarer Hopfenbittere und -Geschmack und einer in Richtung Bittere ausgewogene Balance.
Geruch
Mittel-geringer bis geringer schwer-getreidig-süßer Malzcharakter (oft mit leichten Noten von Honig und toastigen Crackern) und deutlicher blumiger, würziger oder kräutriger Hopfen. Reintöniges Gärprofil. Kann optional sehr leichte Schwefelnoten haben, die sowohl vom Wasser als auch von der Hefe stammen. Das Hopfenaroma ist mäßig-gering bis mäßig-stark, sollten aber die Malz-Präsenz nicht völlig dominieren. Eindimensionale Beispiele sind im Nachteil gegenüber komplexen Exemplaren, bei denen alle Zutaten spürbar sind. Kann sehr leichte Hintergrundnoten von DMS haben.
Mundgefühl
Mittel-leichter Körper- Mittlere bis hohe Karbonisierung.
Gesamteindruck
Ein goldfarbenes, hoch vergorenes untergäriges Bier mit leichtem Körper, exzellent haltbarer Schaumkrone und einem eleganten, blumigen Hopfenaroma. Knackig, rein und erfrischend zeigt das deutsche Pilsner die besten Qualitäten von deutschem Malz und Hopfen.
Zutaten
Kontinentales Pilsner Malz, deutsche Hopfensorten (speziell Sorten vom Saazer Typ wie Tettnanger, hallertauer und Spalter für Geschmack und Aroma; Saazer selbst ist weniger üblich), deutsche Lager-Hefe.
Geschichte
Vom tschechischen Pilner abgeleitet, um unter deutschen Bedingungen, speziel Wasser mit hohem Mineralanteil und einheimischen Hopfensorten zu entsprechen. In Deutschland zuerst in den 1870ern gebraut. Wurde nach dem zweiten Weltkrieg beliebter, als die deutschen Brauakademien moderne Techniken zu favorisierten. Zusammen mit seiner Schwesterbier, dem tschechischen Pilsner, ist es der Vorgänger der heute am weitesten verbreiteten Biersorten. Die durchschnittliche Bittere der meisten bekannten Sorten nahm über die Zeit deutlich ab.
Kommentar
Moderne Pilsner Biere sind oft heller, trockener im Angang und um so bitterer, je weiter man sich in Deutschland von Süd nach Nord bewegt, was oft die Zunahme des Sulfatanteil im Wasser widerspiegelt. Das bayrische Pilsner ist oft etwas weicher in der Bittere und zeigt mehr Malzcharakter und Aromen später Hopfengaben, hat aber immer noch genug Hopfen und einen ausreichend knackigen Abgang, um sich vom Hellen zu unterscheiden. Die Bezeichnung “Pils” ist in Deutschland mehr verbreitet als “Pilsner”, um es von tschechischen Stil zu unterscheiden und (wie manche sagen) ihm Respekt zu zollen.
Beispiele
König Pilsener, Left Hand Polestar Pils, Paulaner Premium Pils, Schönramer Pils, Stoudt Pils, Tröegs Sunshine Pils, Trumer Pils
Notizen
Leichterer Körper, heller, trockener, knackiger, höher vergoren, mit mehr nachhängender Bittere und höherer Karbonisierung als ein tschechisches helles Premium-Lager. Mehr Hopfencharakter, Malzgeschmack und Bittere als internationale helle Lager. Mehr Hopfencharakter und Bittere mit einem trockeneren, frischeren Abgang als ein Münchner Helles - das Helle hat mehr Malzgeschmack, aber vom gleichen Charakter wie das Pils.
Name
Märzen
Style Guide
BJCP 2015
BJCP
6 A
Alkohol
5.8 - 6.3 %vol
Stammwürze
13.5 - 15 °P
Restextrakt
2.5 - 3.5 %gew
Bittere
18 - 24 IBU
Farbe
20 - 44 EBC
Aussehen
Bräunlich-orange bis rötliche Kupferfarbe; sollte nicht goldgelb sein. Glanzfein mit einer gut haltbaren weißlichen Schaumkrone.
Geschmack
Die Malznoten im Antrunk täuschen Süße vor, aber der Abgang ist mäßig trocken bis trocken. Die ausgeprägte und komplexe Malzigkeit hat oft einen brotigen, toastigen Aspekt. Die Hopfenbittere ist mäßig und der Hopfengeschmack gering bis nicht vorhanden (Deutsche Sorten: komplex, blumig, kräutrig oder würzig). Der Hopfen bildet nur ein ausreichendes Gleichgewicht zum Malzgeschmack, so dass der Abgang nicht süß wirkt. Der Nachgeschmack ist malzig mit den gleichen lang anhaltenden, kräftigen aber eleganten Malzaromen. Spürbarer Karamell-, Biscuit- oder Röstgeschmack ist unpassend. Reintöniges untergäriges Gärprofil.
Geruch
Mäßig intensives Aroma deutscher Malzsorten, typisch kräftig, brotig, etwas toastig mit leichten Noten von Brotkruste. Reintöniger untergäriger Charakter. Kein Hopfenaroma. Aromen von Karamell, Biscuit oder Röstmalz sind unpassend. Eine sehr schwache Alkoholnote kann spürbar, sollte aber nie scharf sein. Reine, kräftige aber elegante Malznoten sollten die primären Aromen sein.
Mundgefühl
Mittlerer Körper mit einer weichen, kremigen Textur, die oft ein volleres Mundgefühl suggeriert. Mittlere Karbonisierung. Komplett endvergoren ohne süßliche Noten. Kann etwas wärmend sein, wobei die Stärke aber relativ gut versteckt sein sollte.
Gesamteindruck
Ein elegantes, malziges, halbdunkles deutsches Lagerbier mit reinen, kräftigen, toastigen und brotigen Malzaromen, zurückhaltender Bittere und einem trockenen Abgang, der zu einem weiteren Bier einlädt. Der Gesamteindruck des Malzes ist weich, elegant und komplex mit einem kräftigen Nachgeschmack, der aber nie süßlich oder schwer ist.
Zutaten
Die Schüttung variiert, wobei traditionelle deutsche Versionen Münchner Malz betonen. Der Eindruck von Eleganz kommt von Zutaten bester Qualität, insbesondere bei den Basismalzen. Traditionell wird eine Dekoktionsmaische gefahren, um das kräftige Malzprofil zu entwickeln.
Geschichte
Wie der Name schon sagt, als ein stärkeres Bier im März gebraut und über den Sommer in kalten Bierkellern gelagert. Moderne Versionen gehen zurück auf das von der Spaten-Brauerei 1841 gleichzeitig mit dem Wiener Lager entwickelte Lagerbier. Der Name des Märzen ist aber älter; die ersten waren dunkelbraun und in Österreich bezeichnete der Name eher die Stärke (14°P) als einen Bierstil. Die deutschen halbdunklen untergärigen Versionen (im Stil des Wiener Lagers) wurden zuerst beim Oktoberfest 1872 ausgeschenkt - eine Tradition, die bis 1990 anhielt, als das goldgelbe Festbier zum Standard-Oktoberfestbier gekürt wurde.
Kommentar
Moderne einheimische deutsche Oktoberfestbier-Versionen sind goldgelb - siehe den Festbier-Stil für solche Versionen. Deutsche Export-Versionen sind (zumindest beim Export in die USA) typisch orange-bräunlich, haben einen ausgeprägten Malz-Charakter und werden meist als “Oktoberfest” bezeichnet. Amerikanische Craft-Versionen des “Oktoberfest” basieren üblicherweise auf diesem Stil, und die meisten Amerikaner werden ein solches Bier als “Oktoberfest” erkennen. Historische Versionen dieses Biers sind tendenziell dunkler, bis in den bräunlichen Bereich, wobei es allerdings viele Schattierungen des Märzen gibt (wenn der Name als Bezeichnung für die Stärke benutzt wird). Diese Stil-Beschreibung bezieht sich ausdrücklich auf die stärkere halbdunkle Lager-Version. In diesem Sinne kann man sich das moderne Festbier als ein helles Märzen vorstellen.
Beispiele
Bürgerliches Ur-Saalfelder, Hacker-Pschorr Original Oktoberfest, Paulaner Oktoberfest, Weltenburg Kloster Anno 1050
Notizen
Nicht so stark wie ein dunkler Bock. Mehr Malzigkeit und Schwere als ein Festbier, mit schwererem Körper und etwas weniger Hopfen. Weniger hopfig aber ebenso malzig wie ein tschechisches halbdunkles Lager.
Name
Rauchbier
Style Guide
BJCP 2015
BJCP
6 B
Alkohol
4.8 - 6.0 %vol
Stammwürze
12.5 - 14.25 °P
Restextrakt
3 - 4 %gew
Bittere
20 - 30 IBU
Farbe
31 - 57.5 EBC
Aussehen
Dieses Bier sollte sehr klar sein und eine große, kremige, schwere bräunliche bis cremefarbene Schaumkrone haben. Die Farbe liegt zwischen mittlerem Bernstein- bzw. hellem Kupfer und dunklem Braun.
Geschmack
Folgt generell dem Geruchsprofil mit einer Mischung von Rauch und Malz in unterschiedlicher Balance und Intensität, aber sich immer ergänzend. Märzenartige Eigenschaften sollten spürbar sein, insbesondere eine malzige, toastige Schwere, dazu kommt aber ein geringer bis starker Geschmack von Buchenholzrauch. Bei starkem Rauchgeschmack kann er schinken- oder speckartig sein, was akzeptabel ist, solange er nicht in den fettigen Bereicch abrutscht. Auf der Zunge kann das Bier leicht malzig, schwer und süß sein, aber der Abgang tendiert eher dazu, mitteltrocken bis trocken mit einer rauchigen Komponente zu sein. Der Nachgeschmack reflektiert sowohl malzige Schwere als auch Rauchgeschmack in einem möglichst ausgewogenen Verhältnis. Mäßige, ausgewogene Hopfenbittere. Mäßiger bis kein Hopfengeschmack mit würzigen, blumigen oder krätrigen Noten. Der Rauchgeschmack sollt nicht harsch, bitter, verbrannt, verkohlt, gummiartig, schweflig oder phenolisch sein.
Geruch
Eine Mischung aus Rauch und Malz mit variierender Balance und Intensität. Der Buchenrauch-Charakter kann von sehr subtil bis ziemlich stark reichen und rauchig, holzig oder schinkenartig sein. Der Malz-Charakter kann gering bis mäßig sein und dabei etwas schwer, toastig oder malzig-süß sein.Die Malz- und Raucharomen sind oft umgekehrt proportional (d.h. wenn der Rauch zunimt, nimmt das Malz ab und umgekehrt). Hopfenaromen sind sehr gering bis nicht vorhanden. Reintönige Untergärung.
Mundgefühl
Mittlerer Körper. Mittlere bis mittel-hohe Karbonisierung. Weicher Lager-Charakter. Keine adstringierende, phenolische Kratzigkeit.
Gesamteindruck
Ein elegantes, malziges deutsches bernsteinfarbige Lagerbier mit ausgewogenem Buchenrauch-Charakter. Toastig-schweres Malz in Geruch und Geschmack, zurückhaltende Bittere, geringer bis starker Rauchgeschmack, reintönige Vergärung und ein durch hohen Vergärungsgrad trockener Abgang sind charakteristisch.
Zutaten
Deutsches Rauchmalz (Buchenholz-geräuchertes Wiener Malz) mach typisch 20-100% der Schüttung aus; der Rest besteht aus deutschen malzen, wie sie typischerweise im Märzen benutzt werden. Manche Brauereien stellen die Farbe mit etwas Röstmalz ein. Deutsche Lager-Hefe. Deutsche oder tschechische Hopfen.
Geschichte
Eine historische Spezialität von Bamberg. Buchenholz-geräuchertes Malz wird in einem Märzen-artigen Bier verbraut. Der Rauchcharakter variiert je nach Mälzerei; einige Brauereien stellen ihr eigenes Rauchmalz her.
Kommentar
Die Intensität der Rauchcharakters kann stark variieren; nicht alle Exemplare sind stark geräuchert. Bei der Verkostung sollte eine große Variationsbreite zugelassen werden. Andere deutsche Rauchbiere basieren auf Stilen wie Dunkler Bock, Weißbier, Dunkel, Schwarzbier, Hellem und Lager; diese sollten in der Kategorie klassisches Rauchbier eingereicht werden. Diese Stilbeschreibung bezieht sich speziell auf die rauchige Märzen-ersion.
Beispiele
Eisenbahn Rauchbier, Kaiserdom Rauchbier, Schlenkerla Rauchbier Märzen, Spezial Rauchbier Märzen Victory Scarlet Fire Rauchbier
Notizen
Wie ein Märzen, aber mit ausgewogenem, süßen, rauchigen Geruch und Geschmack und einer etwas dunkleren Farbe.
Name
Dunkler Bock
Style Guide
BJCP 2015
BJCP
6 C
Alkohol
6.3 - 7.2 %vol
Stammwürze
16 - 18 °P
Restextrakt
3.25 - 4.75 %gew
Bittere
20 - 27 IBU
Farbe
36 - 57.5 EBC
Aussehen
Helle Kupfer- bis braune Farbe, oft mit rötlichen Glanzlichtern. Die Lagerung sollte, abgesehen von der dunklen Farbe, eine gute Klarheit ergeben. Große, kremige, lang haltbare weißliche Schaumkrone.
Geschmack
Die komplexe, schwere Malzigkeit wird von toastig-schweren Maillard-Produkten dominiert. Einige Karamellnoten können vorhanden sein. Die Hopfenbittere ist generell nur stark genug, um den Malzgeschmack zu unterstützen, und lässt etwas nachhängende Süße im Abgang zu. Hoch vergoren, nicht süßlich. Reines Gärprofil, wobei das Malz etwas Trockenfrüchte beisteuern kann. Kein Hopfengeschmack. Keine röstigen oder verbrannten Noten.
Geruch
Mittleres bis mittel-hohes brotiges, malziges, schweres Aroma, oft mit mäßigen Mengen schwerer Maillard-Produkte und/oder toastiger Obertöne. Nahezu kein Hopfenaroma. Etwas Alkohol kann spürbar sein. Reiner Lager-Charakter, wobei die Malze leichte (wenig bis keine) Noten von Trockenfrüchten erzeugen können, insbesondere bei älteren Exemplaren.
Mundgefühl
Mittlerer bis mittel-voller Körper. Mäßige bis mäßig-geringe Karbonisierung. Etwas Alkoholwärme kann vorhanden, sollte aber nie scharf sein. Weich, nicht rau oder adstringierend.
Gesamteindruck
Ein dunkles, starkes, malziges Deutsches Lagerbier, dass die malzig-schweren und leicht toastigen Qualitäten der kontinentalen Malze betont, ohne im Abgang süß zu sein.
Zutaten
Münchner und Wiener Malz, selten kleine Mengen von dunklen Röstmalzen für die Farbe, nie irgendwelche Malzersatzstoffe. Es werden kontinentale Hopfensorten benutzt. Reine deutsche Lagerhefe.
Geschichte
Ursprünglich aus der norddeutschen Stadt Einbeck stammend, die zur Zeit der Hanse (14. - 17. Jahrhundert) ein Brau- und Handelszentrum war. In München zu Beginn des 17. Jahrhunderts nachgebraut. Der Name “Bock” ist eine bayrische Abwandlung des Namens Einbeck und wurde daher erst benutzt, seit das Bier in München gebraut wurde. In Werbung und Logos wird oft der Geißbock benutzt.
Kommentar
Dekoktionsmaischen und lange Kochzeiten spielen eine wichtige Rolle bei der Geschmacksentwicklung, da sie die Karamell- und Maillard-Noten des Malzes verstärken. Jegliche Fruchtigkeit stammt ausschließlich aus dem Münchner und anderen Malzen, nicht von Estern aus der Gärung.
Beispiele
Aass Bock, Einbecker Ur-Bock Dunkel, Great Lakes Rockefeller Bock, Kneitinger Bock, New Glarus Uff-da Bock, Penn Brewery St. Nikolaus Bock
Notizen
Dunkler, mit schwererem Malzgeschmack und weniger Bittere als ein heller Bock. Weniger Alkohol und Malzgeschmack als ein Doppelbock. Stärkerer Malzgeschmack und mehr Alkohol als ein Märzen. Schwerer, weniger vergoren und weniger hopfig als ein tschechisches halbdunkles Lager.
Name
Wiener Lager
Style Guide
BJCP 2015
BJCP
7 A
Alkohol
4.7 - 5.5 %vol
Stammwürze
12 - 13.75 °P
Restextrakt
2.5 - 3.5 %gew
Bittere
18 - 30 IBU
Farbe
23 - 39 EBC
Aussehen
Light reddish amber to copper color. Bright clarity. Large, off-white, persistent head.
Geschmack
Soft, elegant malt complexity is in the forefront, with a firm enough hop bitterness to provide a balanced finish. The malt flavor tends towards a rich, toasty character, without significant caramel or roast flavors. Fairly dry, crisp finish, with both rich malt and hop bitterness present in the aftertaste. Floral, spicy hop flavor may be low to none. Clean lager fermentation character.
Geruch
Moderately-intense malt aroma, with toasty and malty-rich aromatics. Clean lager character. Floral, spicy hop aroma may be low to none. A significant caramel or roasted aroma is inappropriate.
Mundgefühl
Medium-light to medium body, with a gentle creaminess. Moderate carbonation. Smooth.
Gesamteindruck
A moderate-strength amber lager with a soft, smooth maltiness and moderate bitterness, yet finishing relatively dry. The malt flavor is clean, bready-rich, and somewhat toasty, with an elegant impression derived from quality base malts and process, not specialty malts and adjuncts.
Zutaten
Vienna malt provides a lightly toasty and complex, Maillard-rich malt profile. As with Märzens, only the finest quality malt should be used, along with Continental hops (preferably Saazer types or Styrians). Can use some caramel malts and/or darker malts to add color and sweetness, but caramel malts shouldn’t add significant aroma and flavor and dark malts shouldn’t provide any roasted character.
Geschichte
Developed by Anton Dreher in Vienna in 1841, became popular in the mid-late 1800s. Now nearly extinct in its area of origin, the style continues in Mexico where it was brought by Santiago Graf and other Austrian immigrant brewers in the late 1800s. Authentic examples are increasingly hard to find (except perhaps in the craft beer industry) as formerly good examples become sweeter and use more adjuncts.
Kommentar
A standard-strength everyday beer, not a beer brewed for festivals. American versions can be a bit stronger, drier and more bitter, while modern 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 Amber/Dark International Lagers. Regrettably, many modern examples use adjuncts which lessen the rich malt complexity characteristic of the best examples of this style. This style is on the watch list to move to the Historical category in future guidelines; that would allow the classic style to be described while moving the sweeter modern versions to the International Amber or Dark Lager styles.
Beispiele
Cuauhtémoc Noche Buena, Chuckanut Vienna Lager, Devils Backbone Vienna Lager, Figueroa Mountain Danish-style Red Lager, Heavy Seas Cutlass Amber Lager, Schell’s Firebrick
Notizen
Lighter malt character, slightly less body, and slightly more bitter in the balance than a Märzen, yet with many of the same malt-derived flavors. The malt character is similar to a Märzen, but less intense and more balanced. Lower in alcohol than Märzen or Festbier. Less rich, less malty and less hop-centered compared to Czech Amber Lager.
Name
Altbier
Style Guide
BJCP 2015
BJCP
7 B
Alkohol
4.3 - 5.5 %vol
Stammwürze
11 - 13 °P
Restextrakt
2 - 3.5 %gew
Bittere
25 - 50 IBU
Farbe
28 - 44 EBC
Aussehen
Die Farbe reicht von hellem Bernstein bis zu dunklem Kupfer, fast schon braun. Rötliche Bronze ist am häufigsten. Brilliante Klarheit. Dicke, kremige, lang anhaltende weißliche Schaumkrone.
Geschmack
Spürbare Hopfenbittere ausbalanciert mit kräftiger, aber reiner und frischer Malzigkeit. Die Präsenz des Malzes wird gemildert von einer mäßigen bis mäßig-hohen Vergärung, wobei aber die ziemlich schweren, etwas getreidigen und malzigen Aromen deutlich spürbar bleiben. Einige Fruchtester (speziell kirschartige) können die Lagerung überdauern. Ein lang anhaltender, mitteltrockener bis trockener, bittersüßer oder nussiger Abgang zeugt sowohl von der Hopfenbittere als auch von der Komplexität des Malzes. Der würzige, pfeffrige oder blumige Hopfengeschmack kann mäßig bis gering sein. Keine röstiger oder kratziger Malzgeschmack. Die deutliche Bittere wird manchmal durch die Malzigkeit überdeckt und kann dadurch gering bis mäßig wirken, wenn der Abgang nicht sehr trocken ist. Ein leichter schwefliger oder mineralischer Charakter ist optional.
Geruch
Reines, aber kerniges und komplexes Aroma von getreidigem Malz und würzigem Hopfen mit zurückhaltenden Fruchtestern (gering bis mittel-gering). Der Malzcharakter spiegelt mit Aromen von gebackenem Brot und nussig-taostigen Brotkrustenaromen die deutschen Basismalze wider. Das Hopfenaroma kann von mäßig bis gering variieren und hat die pfeffrigen, würzigen, blumigen oder parfumartigen Noten der Hopfen des Saazer Typs.
Mundgefühl
Mittlerer Körper. Mittlere bis mittel-hohe Karbonisierung, wobei sie beim Ausschank vom Fass geringer sein kann. Geringe bis keine Adstringenz. Trotz seiner Geschmacksfülle ist es leicht genug, um in seine Heimat, den Düsseldorfer Kneipen, als Alltagsbier getrunken zu werden.
Gesamteindruck
Ein gut ausgewogenes, hoch vergorenes, bitteres, aber malziges, reines und weiches bernstein- bis kupferfarbenes deutsches Bier. Die Bittere wird durch kräftige Malzigkeit ausbalanciert, wobei aber Intensität und Character der Malzigkeit mäßig bis hoch sein kann (die Bittere erhöht sich mit der Malzigkeit).
Zutaten
Die Schüttung ist unterschiedlich, besteht aber meist aus deutschen Basismalzen (meist Pilsner, manchmal Münchner) mit geringen Mengen von Karamellmalz sowie hellem und/oder dunklem Röstmalz zum Einstellen der Farbe. Enthält manchmal etwas Weizenmalz oder Weizen-Röstmalz. Spalter Hopfen sind traditionell, aber andere Hopfen des Saazer Typs können ebenso genutzt werden. Reintönige, hoch vergärende obergärige Hefe. Gemaischt wird trditionell mit mehrstufigen Infusions- oder Dekoktionsmaischen.
Geschichte
Das traditionelle Düsseldorfer Bier. “Alt” meint die alte obergärige Brauart, die üblich war, bevor die untergärige Hefen entdeckt und Lagerbiere populär wurden. Viele der klassischen Beispiele findet man in den Altbierkneipen der Düsseldorfer Altstadt.
Kommentar
Ein obergäriges Lagerbier, vergoren bei kühlen obergärigen Temperaturen (15-20C), oft bei untergärigen Temperaturen nachvergoren (etwa 10C) und bei kühlen Temperaturen gelagert, um einen reineren, weicheren Geschmack zu erzeugen, als er für die meisten obergärigen Biere typisch ist. nDas Uerige ist ein wundervolles Bier, aber mit einer viel agressiveren Bittere und komplexer als die meisten andere deutschen Altbiere. Es verhält sich wie das Fullers ESB in der Kategorie der Strong Bitter: wohlbekannt, aber stilistisch ein Ausreißer. Altbiere sollten nicht wie Uerige-Kopien beurteilt werden: erlaubt ist auch eine ausgewogenere Bittere (25-35 IBU ist typischer für die meisten deutschen Altbiere). Die stärkeren Sticke und Doppelsticke sollten nicht in dieser Kategorie eingereicht werden.
Beispiele
Bolten Alt, Diebels Alt, Füchschen Alt, Original Schlüssel Alt, Schlösser Alt, Schumacher Alt, Uerige Altbier
Notizen
Bitterer und malziger als internationale halbdunkle Lagerbiere. Ziemlich ähnlich dem California Common, sowohl in der Produktionstechnik als auch bei Geschmack und Farbe des Biers, aber nicht bei den Zutaten.
Name
Kellerbier
Style Guide
BJCP 2015
BJCP
7 C
Alkohol
4.7 - 5.4 %vol
Stammwürze
11.25 - 12.75 °P
Restextrakt
2 - 3 %gew
Bittere
25 - 40 IBU
Farbe
7 - 17.5 EBC
Aussehen
Moderately cloudy to clear depending on age, but never extremely cloudy or murky. Gold to deep reddish-amber color. Off-white, creamy head. When served on cask, can have low carbonation and very low head.
Geschmack
Initial malt flavor may suggest sweetness, but finish is moderately dry to dry, and slightly bitter. Distinctive and complex maltiness often includes a bready-toasty aspect. Hop bitterness is moderate to moderately high, and spicy or herbal hop flavor is low to moderately high. Balance can be either on the malt or hop side, but the finish is not sweet. Noticeable caramel or roasted malt flavors are inappropriate. Very low to low diacetyl. Possible very low green apple or other yeast-derived notes. Smooth, malty aftertaste.
Geruch
Moderate intensity of German malt, typically rich, bready, somewhat toasty, with light bread crust notes. Moderately-low to moderate spicy peppery hop aroma. Very low to low diacetyl, occasionally low to moderately-low sulfur and very low green apple or other yeast-derived notes. Caramel, biscuity, or roasted malt aroma is inappropriate.
Mundgefühl
Medium body, with a creamy texture and medium carbonation. Fully fermented, without a sweet or cloying impression.
Gesamteindruck
A young, unfiltered, and unpasteurized beer that is between a Helles and Märzen in color, spicier in the hops with greater attenuation. Interpretations range in color and balance, but remain in the drinkable 4.8% ABV neighborhood. Balance ranges from the dry, spicy and pale-colored interpretations by St. Georgen and Löwenbräu of Buttenheim, to darker and maltier interpretations in the Fränkische Schweiz. This style is above all a method of producing simple drinkable beers for neighbors out of local ingredients to be served fresh. Balance with a focus on drinkability and digestibility is important.
Zutaten
Grist varies, although traditional German versions emphasized Franconian pale and color malt. The notion of elegance is derived from the high-quality local ingredients, particularly the malts. Spalt or other typically spicy local hops are most common. Frugal Franconian brewers rarely used decoction brewing due to the cost of energy.
Geschichte
This was the classic, historical style before it was adapted in other areas. This original, older style of Kellerbier would have simply been beer served from local taverns that did not lager long enough to drop bright. Many breweries in Franconia would use some of this young beer during the summer months, for festivals such as the Annafest (est. 1840) in July in Forchheim, where it was traditional to drink directly from the lagering vessels.
Kommentar
The best examples of Amber Kellerbier are served only on tap at many of the small Franconia area breweries (as this is a beer best served fresh and the serving style being an important part of the style). Bottled versions are not likely to have the freshness, hop character and young beer notes exhibited by the draft versions.
Beispiele
(local) Greif, Eichhorn, Nederkeller, Hebendanz (bottled) Buttenheimer Kaiserdom Kellerbier, Kulmbacher Monchshof Kellerbier, Leikeim Kellerbier, Löwenbräu Kellerbier, Mahr’s Kellerbier, St. Georgen Kellerbier, Tucher Kellerbier Naturtrub
Notizen
Most commonly, this style is a young, unfiltered, unpasteurized, hoppier version of Munich Helles or Märzen. Fränkische Schweiz versions can edge up to dark amber or brown.
Name
Münchner Dunkel
Style Guide
BJCP 2015
BJCP
8 A
Alkohol
4.5 - 5.6 %vol
Stammwürze
12 - 14 °P
Restextrakt
2.5 - 4 %gew
Bittere
18 - 28 IBU
Farbe
36 - 73.5 EBC
Aussehen
Tiefes Kupfer nis dunkelbraun, oft mit einem roten oder granatfarbenen Ton. Cremiger, heller bis mittelbrauner Schaum. Normalerweise klar, aber es existieren auch trübe ungefilterte Versionen.
Geschmack
Dominated by the soft, rich, and complex flavor of darker Munich malts, usually with overtones reminiscent of toasted bread crusts, but without a burnt-harsh-grainy toastiness. The palate can be moderately malty, although it should not be overwhelming or cloyingly sweet. Mild caramel, toast or nuttiness may be present. Very fresh examples often have a pleasant malty-chocolate character that isn’t roasty or sweet. Burnt or bitter flavors from roasted malts are inappropriate, as are pronounced caramel flavors from crystal malt. Hop bitterness is moderately low but perceptible, with the balance tipped firmly towards maltiness. Hop flavor is low to none; if noted, should reflect floral, spicy, or herbal German-type varieties. Aftertaste remains malty, although the hop bitterness may become more apparent in the medium-dry finish. Clean fermentation profile and lager character.
Geruch
Rich, elegant, deep malt sweetness, typically like bread crusts (often toasted bread crusts). Hints of chocolate, nuts, caramel, and/or toffee are also acceptable, with fresh traditional versions often showing higher levels of chocolate. Clean fermentation profile. A slight spicy, floral, or herbal hop aroma is acceptable.
Mundgefühl
Medium to medium-full body, providing a soft and dextrinous mouthfeel without being heavy or cloying. Moderate carbonation. The use of continental Munich-type malts should provide a richness, not a harsh or biting astringency.
Gesamteindruck
Characterized by depth, richness and complexity typical of darker Munich malts with the accompanying Maillard products. Deeply bready-toasty, often with chocolate-like flavors in the freshest examples, but never harsh, roasty, or astringent; a decidedly malt-balanced beer, yet still easily drinkable.
Zutaten
Grist is traditionally made up of German Munich malt (up to 100% in some cases) with the remainder German Pilsner malt. Small amounts of crystal malt can add dextrins and color but should not introduce excessive residual sweetness. Slight additions of roasted malts (such as Carafa or chocolate) may be used to improve color but should not add strong flavors. Traditional German hop varieties and German lager yeast strains should be used. Often decoction mashed (up to a triple decoction) to enhance the malt flavors and create the depth of color.
Geschichte
The classic brown lager style of Munich which developed as a darker, more malt-accented beer than other regional lagers. While originating in Munich, the style became popular throughout Bavaria (especially Franconia). Franconian versions are often darker and more bitter.
Kommentar
Unfiltered versions from Germany can taste like liquid bread, with a yeasty, earthy richness not found in exported filtered examples.
Beispiele
Ayinger Altbairisch Dunkel, Chuckanut Dunkel Lager, Ettaler Kloster Dunkel, Hacker-Pschorr Alt Munich Dark, Weltenburger Kloster Barock-Dunkel
Notizen
Not as intense in maltiness as a bock (and thus more drinkable in quantity). Lacking the more roasted flavors (and often hop bitterness) of a schwarzbier. Richer, more malt-centric, and less hoppy than a Czech Dark Lager.
Name
Schwarzbier
Style Guide
BJCP 2015
BJCP
8 B
Alkohol
4.4 - 5.4 %vol
Stammwürze
11.5 - 13 °P
Restextrakt
2.5 - 4 %gew
Bittere
20 - 30 IBU
Farbe
44 - 79 EBC
Aussehen
Medium to very dark brown in color, often with deep ruby to garnet highlights, yet almost never truly black. Very clear. Large, persistent, tan-colored head.
Geschmack
Light to moderate malt flavor, which can have a clean, neutral character to a moderately rich, bread-malty quality. Light to moderate roasted malt flavors can give a bitter-chocolate palate that lasts into the finish, but which are never burnt. Medium-low to medium bitterness, which can last into the finish. Light to moderate spicy, floral, or herbal hop flavor. Clean lager character. Aftertaste tends to dry out slowly and linger, featuring hop bitterness with a complementary but subtle roastiness in the background. Some residual sweetness is acceptable but not required.
Geruch
Low to moderate malt, with low aromatic malty sweetness and/or hints of roast malt often apparent. The malt can be clean and neutral or moderately rich and bready, and may have a hint of dark caramel. The roast character can be somewhat dark chocolate- or coffee-like but should never be burnt. A low spicy, floral, or herbal hop aroma is optional. Clean lager yeast character, although a light sulfur is possible.
Mundgefühl
Medium-light to medium body. Moderate to moderately-high carbonation. Smooth. No harshness or astringency, despite the use of dark, roasted malts.
Gesamteindruck
A dark German lager that balances roasted yet smooth malt flavors with moderate hop bitterness. The lighter body, dryness, and lack of a harsh, burnt, or heavy aftertaste helps make this beer quite drinkable.
Zutaten
German Munich malt and/or Pilsner malts for the base, supplemented by a judicious use of roasted malts (such as Carafa types) for the dark color and subtle roast flavors. Huskless dark roasted malts can add roast flavors without burnt flavors. German hop varieties and clean German lager yeasts are traditional.
Geschichte
A regional specialty from Thuringia, Saxony and Franconia in Germany. History is a bit sketchy, but is suspected of being originally a top-fermented beer. Popularity grew after German reunification. Served as the inspiration for black lagers brewed in Japan.
Kommentar
Literally means “black beer” in German. While sometimes called a “black Pils,” the beer is rarely as dark as black or as bitter as a Pils; don’t expect strongly roasted, porter-like flavors.
Beispiele
Devils Backbone Schwartz Bier, Einbecker Schwarzbier, Eisenbahn Dunkel, Köstritzer Schwarzbier, Mönchshof Schwarzbier, Nuezeller Original Badebier
Notizen
In comparison with a Munich Dunkel, usually darker in color, drier on the palate, lighter in body, and with a noticeable (but not high) roasted malt edge to balance the malt base. Should not taste like an American Porter made with lager yeast. Drier, less malty, with less hop character than a Czech Dark Lager.
Name
Doppelbock
Style Guide
BJCP 2015
BJCP
9 A
Alkohol
7.0 - 10.0 %vol
Stammwürze
18 - 28 °P
Restextrakt
4 - 6 %gew
Bittere
16 - 26 IBU
Farbe
15 - 65.5 EBC
Aussehen
Deep gold to dark brown in color. Darker versions often have ruby highlights. Lagering should provide good clarity. Large, creamy, persistent head (color varies with base style: white for pale versions, off-white for dark varieties). Stronger versions might have impaired head retention, and can display noticeable legs.
Geschmack
Very rich and malty. Darker versions will have significant Maillard products and often some toasty flavors. Lighter versions will have a strong malt flavor with some Maillard products and toasty notes. A very slight chocolate flavor is optional in darker versions, but should never be perceived as roasty or burnt. Clean lager character. A moderately low malt-derived dark fruit character is optional in darker versions. Invariably there will be an impression of alcoholic strength, but this should be smooth and warming rather than harsh or burning. Little to no hop flavor (more is acceptable in pale versions). Hop bitterness varies from moderate to moderately low but always allows malt to dominate the flavor. Most versions are fairly malty-sweet, but should have an impression of attenuation. The sweetness comes from low hopping, not from incomplete fermentation. Paler versions generally have a drier finish.
Geruch
Very strong maltiness. Darker versions will have significant Maillard products and often some toasty aromas. A light caramel aroma is acceptable. Lighter versions will have a strong malt presence with some Maillard products and toasty notes. Virtually no hop aroma, although a light noble hop aroma is acceptable in pale versions. A moderately low malt-derived dark fruit character may be present (but is optional) in dark versions. A very slight chocolate-like aroma may be present in darker versions, but no roasted or burned aromatics should ever be present. Moderate alcohol aroma may be present.
Mundgefühl
Medium-full to full body. Moderate to moderately-low carbonation. Very smooth without harshness, astringency. A light alcohol warmth may be noted, but it should never burn.
Gesamteindruck
A strong, rich, and very malty German lager that can have both pale and dark variants. The darker versions have more richly-developed, deeper malt flavors, while the paler versions have slightly more hops and dryness.
Zutaten
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). Saazer-type hops. Clean lager yeast. Decoction mashing is traditional.
Geschichte
A Bavarian specialty first brewed in Munich by the monks of St. Francis of Paula. Historical versions were less well-attenuated than modern interpretations, with consequently higher sweetness and lower alcohol levels (and hence was considered “liquid bread” by the monks). The term “doppel (double) bock” was coined by Munich consumers. Many commercial doppelbocks have names ending in “-ator,” either as a tribute to the prototypical Salvator or to take advantage of the beer’s popularity. Traditionally dark brown in color; paler examples are a more recent development.
Kommentar
Most versions are dark colored and may display the caramelizing and Maillard products of decoction mashing, but excellent pale versions also exist. The pale versions will not have the same richness and darker malt flavors of the dark versions, and may be a bit drier, hoppier and more bitter. While most traditional examples are in the lower end of the ranges cited, the style can be considered to have no upper limit for gravity, alcohol and bitterness (thus providing a home for very strong lagers).
Beispiele
Dark Versions –Andechser Doppelbock Dunkel, Ayinger Celebrator, Paulaner Salvator, Spaten Optimator, Tröegs Troegenator, Weihenstephaner Korbinian,; Pale Versions – Eggenberg Urbock 23º, EKU 28, Plank Bavarian Heller Doppelbock
Notizen
A stronger, richer, more full-bodied version of either a Dunkles Bock or a Helles Bock. Pale versions will show higher attenuation and less dark fruity character than the darker versions.
Name
Eisbock
Style Guide
BJCP 2015
BJCP
9 B
Alkohol
9.0 - 14.0 %vol
Stammwürze
19.5 - 30 °P
Restextrakt
5 - 8.75 %gew
Bittere
25 - 35 IBU
Farbe
47 - 79 EBC
Aussehen
Deep copper to dark brown in color, often with attractive ruby highlights. Lagering should provide good clarity. Head retention may be moderate to poor. Off-white to deep ivory colored head. Pronounced legs are often evident.
Geschmack
Rich, sweet malt balanced by a significant alcohol presence. The malt can have Maillard products, toasty qualities, some caramel, and occasionally a slight chocolate flavor. No hop flavor. Hop bitterness just offsets the malt sweetness enough to avoid a cloying character. May have significant malt-derived dark fruit esters. The alcohol should be smooth, not harsh or hot, and should help the hop bitterness balance the strong malt presence. The finish should be of malt and alcohol, and can have a certain dryness from the alcohol. It should not be sticky, syrupy or cloyingly sweet. Clean lager character.
Geruch
Dominated by a balance of rich, intense malt and a definite alcohol presence. No hop aroma. May have significant malt-derived dark fruit esters. Alcohol aromas should not be harsh or solventy.
Mundgefühl
Full to very full-bodied. Low carbonation. Significant alcohol warmth without sharp hotness. Very smooth without harsh edges from alcohol, bitterness, fusels, or other concentrated flavors.
Gesamteindruck
A strong, full-bodied, rich, and malty dark German lager often with a viscous quality and strong flavors. Even though flavors are concentrated, the alcohol should be smooth and warming, not burning.
Zutaten
Same as doppelbock. Commercial eisbocks are generally concentrated anywhere from 7% to 33% (by volume).
Geschichte
A traditional Kulmbach specialty brewed by freezing a doppelbock and removing the ice to concentrate the flavor and alcohol content (as well as any defects).
Kommentar
Extended lagering is often needed post-freezing to smooth the alcohol and enhance the malt and alcohol balance. Pronounced “ICE-bock.”
Beispiele
Kulmbacher Eisbock
Notizen
Eisbocks are not simply stronger doppelbocks; the name refers to the process of freezing and concentrating the beer and is not a statement on alcohol; some doppelbocks are stronger than Eisbocks. Not as thick, rich, or sweet as a Wheatwine.
Name
Baltic Porter
Style Guide
BJCP 2015
BJCP
9 C
Alkohol
6.5 - 9.5 %vol
Stammwürze
15 - 22.5 °P
Restextrakt
4 - 6 %gew
Bittere
20 - 40 IBU
Farbe
44 - 79 EBC
Aussehen
Dark reddish-copper to opaque dark brown (not black). Thick, persistent tan-colored head. Clear, although darker versions can be opaque.
Geschmack
As with aroma, has a rich malty sweetness with a complex blend of deep malt, dried fruit esters, and alcohol. Has a prominent yet smooth schwarzbier-like roasted flavor that stops short of burnt. Mouth-filling and very smooth. Clean lager character. Starts sweet but darker malt flavors quickly dominates and persists through finish. Just a touch dry with a hint of roast coffee or licorice in the finish. Malt can have a caramel, toffee, nutty, molasses and/or licorice complexity. Light hints of black currant and dark fruits. Medium-low to medium bitterness from malt and hops, just to provide balance. Hop flavor from slightly spicy hops ranges from none to medium-low.
Geruch
Rich malty sweetness often containing caramel, toffee, nutty to deep toast, and/or licorice notes. Complex alcohol and ester profile of moderate strength, and reminiscent of plums, prunes, raisins, cherries or currants, occasionally with a vinous Port-like quality. Some darker malt character that is deep chocolate, coffee or molasses but never burnt. No hops. No sourness. Very smooth.
Mundgefühl
Generally quite full-bodied and smooth, with a well-aged alcohol warmth. Medium to medium-high carbonation, making it seem even more mouth-filling. Not heavy on the tongue due to carbonation level.
Gesamteindruck
A Baltic Porter often has the malt flavors reminiscent of an English porter and the restrained roast of a schwarzbier, but with a higher OG and alcohol content than either. Very complex, with multi-layered malt and dark fruit flavors.
Zutaten
Generally lager yeast (cold fermented if using ale yeast, as is required when brewed in Russia). Debittered chocolate or black malt. Munich or Vienna base malt. Continental hops (Saazer-type, typically). May contain crystal malts and/or adjuncts. Brown or amber malt common in historical recipes.
Geschichte
Traditional beer from countries bordering the Baltic Sea, developed indigenously after higher-gravity export brown or imperial stouts from England were established. Historically top-fermented, many breweries adapted the recipes for bottom-fermenting yeast along with the rest of their production.
Kommentar
May also be described today as an Imperial Porter, although heavily roasted or hopped versions are not appropriate for this style. Most versions are in the 7–8.5% ABV range. Danish breweries often refer to them as Stouts, which indicates their historic lineage from the days when Porter was used as a generic name for Porter and Stout.
Beispiele
Aldaris Porteris, Baltika #6 Porter, Devils Backbone Danzig, Okocim Porter, Sinebrychoff Porter, Zywiec Porter
Notizen
Much less roasted and smoother than an Imperial Stout, typically with less alcohol. Lacks the roasty qualities of stouts in general, more taking on the roasted-but-not-burnt characteristics of a schwarzbier. Quite fruity compared to other porters. Higher alcohol than other porters.
Name
Weissbier
Style Guide
BJCP 2015
BJCP
10 A
Alkohol
4.3 - 5.6 %vol
Stammwürze
11 - 13 °P
Restextrakt
2.5 - 3.5 %gew
Bittere
8 - 15 IBU
Farbe
4 - 15 EBC
Aussehen
Pale straw to gold in color. A very thick, moussy, long-lasting white head is characteristic. The high protein content of wheat impairs clarity in an unfiltered beer, although the level of haze is somewhat variable.
Geschmack
Low to moderately strong banana and clove flavor. The balance and intensity of the phenol and ester components can vary but the best examples are reasonably balanced and fairly prominent. Optionally, a very light to moderate vanilla character and/or faint bubblegum notes can accentuate the banana flavor, sweetness and roundness; neither should be dominant if present. The soft, somewhat bready or grainy flavor of wheat is complementary, as is a slightly grainy-sweet malt character. Hop flavor is very low to none, and hop bitterness is very low to moderately low. Well-rounded, flavorful palate with a relatively dry finish. The perception of sweetness is more due to the absence of hop bitterness than actual residual sweetness; a sweet or heavy finish would significantly impair drinkability.
Geruch
Moderate to strong phenols (usually clove) and fruity esters (typically banana). The balance and intensity of the phenol and ester components can vary but the best examples are reasonably balanced and fairly prominent. The hop character ranges from low to none. A light to moderate wheat aroma (which might be perceived as bready or grainy) may be present but other malt characteristics should not. Optional, but acceptable, aromatics can include a light to moderate vanilla character, and/or a faint bubblegum aroma. None of these optional characteristics should be high or dominant, but often can add to the complexity and balance.
Mundgefühl
Medium-light to medium body; never heavy. Suspended yeast may increase the perception of body. The texture of wheat imparts the sensation of a fluffy, creamy fullness that may progress to a light, spritzy finish aided by high to very high carbonation. Always effervescent.
Gesamteindruck
A pale, refreshing German wheat beer with high carbonation, dry finish, a fluffy mouthfeel, and a distinctive banana-and-clove yeast character.
Zutaten
By German brewing tradition, at least 50% of the grist must be malted wheat, although some versions use up to 70%; the remainder is typically Pilsner malt. A decoction mash is traditional, although modern brewers typically don’t follow this practice. Weizen ale yeast produces the typical spicy and fruity character, although high fermentation temperatures can affect the balance and produce off-flavors.
Geschichte
While Bavaria has a wheat beer tradition dating back hundreds of years, brewing wheat beer used to be a monopoly reserved for Bavarian royalty. Modern weissbier dates from 1872 when Schneider began production. However, pale weissbier only became popular since the 1960s. It is quite popular today, particularly in southern Germany.
Kommentar
These are refreshing, fast-maturing beers that are lightly hopped and show a unique banana-and-clove yeast character. These beers often don’t age well and are best enjoyed while young and fresh. The version mit hefe is served with suspended yeast; the krystal version is filtered for excellent clarity. The character of a krystal weizen is generally fruitier and less phenolic than that of the weissbier mit hefe. May be known as hefeweizen, particularly in the United States.
Beispiele
Ayinger Bräu Weisse, Hacker-Pschorr Weisse, Paulaner Hefe-Weizen Naturtrüb, Schneider Weisse Unser Original, Weihenstephaner Hefeweissbier
Name
Dunkles Weissbier
Style Guide
BJCP 2015
BJCP
10 B
Alkohol
4.3 - 5.6 %vol
Stammwürze
11 - 14 °P
Restextrakt
2.5 - 3.5 %gew
Bittere
10 - 18 IBU
Farbe
36 - 60 EBC
Aussehen
Light copper to mahogany brown in color. A very thick, moussy, long-lasting off-white head is characteristic. The high protein content of wheat impairs clarity in this traditionally unfiltered style, although the level of haze is somewhat variable. Suspended yeast sediment can contribute to cloudiness.
Geschmack
Low to moderately strong banana and clove flavor. The balance and intensity of the phenol and ester components can vary but the best examples are reasonably balanced and fairly prominent. Optionally, a very light to moderate vanilla character and/or faint bubblegum notes can accentuate the banana flavor, sweetness and roundness; neither should be dominant if present. The soft, somewhat bready, doughy, or grainy flavor of wheat is complementary, as is a richer caramel, toast, or bread crust flavor. The malty richness can be low to medium-high, and supports the yeast character. A roasted malt character is inappropriate. A spicy, herbal, or floral hop flavor is very low to none, and hop bitterness is very low to low. Well-rounded, flavorful, often somewhat malty palate with a relatively dry finish.
Geruch
Moderate phenols (usually clove) and fruity esters (usually banana). The balance and intensity of the phenol and ester components can vary but the best examples are reasonably balanced. Optionally, a low to moderate vanilla character and/or faint bubblegum notes may be present, but should not dominate. Hop aroma ranges from low to none, and may be lightly floral, spicy, or herbal. A light to moderate wheat aroma (which might be perceived as bready, doughy or grainy) may be present and is often accompanied by a caramel, bread crust, or richer malt aroma. The malt aroma may moderate the phenols and esters somewhat.
Mundgefühl
Medium-light to medium-full body. The texture of wheat as well as yeast in suspension imparts the sensation of a fluffy, creamy fullness that may progress to a lighter finish, aided by moderate to high carbonation. Effervescent.
Gesamteindruck
A moderately dark German wheat beer with a distinctive banana-and-clove yeast character, supported by a toasted bread or caramel malt flavor. Highly carbonated and refreshing, with a creamy, fluffy texture and light finish that encourages drinking.
Zutaten
By German brewing tradition, at least 50% of the grist must be malted wheat, although some versions use up to 70%; the remainder is usually Munich, Vienna, or dark or caramel wheat malts, or Pilsner malt with color malt. A decoction mash is traditional, but infrequently used today. Weizen ale yeasts produce the typical spicy and fruity character, although extreme fermentation temperatures can affect the balance and produce off-flavors.
Geschichte
Bavaria has a wheat beer brewing traditional hundreds of years old, but the brewing right was reserved for Bavarian royalty until the late 1700s. Old-fashioned Bavarian wheat beer was often dark, as were most beer of the day. Pale weissbier started to become popular in the 1960s, but traditional dark wheat beer remained somewhat of an old person’s drink.
Kommentar
The presence of Munich and/or Vienna-type barley malts gives this style a deep, rich barley malt character not found in a weissbier. Often known as dunkelweizen, particularly in the United States.
Beispiele
Ayinger Ur-Weisse, Ettaler Weissbier Dunkel, Franziskaner Hefe-Weisse Dunkel, Hacker-Pschorr Weisse Dark, Tucher Dunkles Hefe Weizen, Weihenstephaner Hefeweissbier Dunkel
Notizen
Reflecting the best yeast and wheat character of a weissbier blended with the malty richness of a Munich dunkel. The banana and clove character is often less apparent than in a weissbier due to the increased maltiness.
Name
Weizenbock
Style Guide
BJCP 2015
BJCP
10 C
Alkohol
6.5 - 9.0 %vol
Stammwürze
16 - 22.5 °P
Restextrakt
3.75 - 5.5 %gew
Bittere
15 - 30 IBU
Farbe
15 - 65.5 EBC
Aussehen
Pale and dark versions exist, with pale versions being light gold to light amber, and dark versions being dark amber to dark ruby-brown in color. A very thick, moussy, long-lasting white to off-white (pale versions) or light tan (dark versions) head is characteristic. The high protein content of wheat impairs clarity in this traditionally unfiltered style, although the level of haze is somewhat variable. Suspended yeast sediment can contribute to the cloudiness.
Geschmack
Similar to the aroma, a medium-high to high malty-rich flavor together with a significant bready-grainy wheat flavor. Paler versions will have a bready, toasty, grainy-sweet malt richness, while darker versions will have deeper, bready-rich or toasted malt flavors with significant Maillard products, optional caramel. Low to moderate banana and spice (clove, vanilla) yeast character. Darker versions can have some dark fruit flavor (plums, prunes, grapes, raisins), particularly as they age. A light chocolate character (but not roast) is optional in darker versions. No hop flavor. A low hop bitterness can give a slightly sweet palate impression, but the beer typically finishes dry (sometimes enhanced by a light alcohol character). The interplay between the malt, yeast, and alcohol adds complexity and interest, which is often enhanced with age.
Geruch
Medium-high to high malty-rich character with a significant bready-grainy wheat component. Paler versions will have a bready-toasty malty richness, while darker versions will have a deeper, richer malt presence with significant Maillard products. The malt component is similar to a helles bock for pale versions (grainy-sweet-rich, lightly toasted) or a dunkles bock for dark versions (bready-malty-rich, highly toasted, optional caramel). The yeast contributes a typical weizen character of banana and spice (clove, vanilla), which can be medium-low to medium-high. Darker versions can have some dark fruit aroma (plums, prunes, grapes, raisins), particularly as they age. A low to moderate alcohol aroma is acceptable, but shouldn’t be hot or solventy. No hop aroma. The malt, yeast, and alcohol intertwine to produce a complex, inviting, prominent bouquet.
Mundgefühl
Medium-full to full body. A fluffy or creamy texture is typical, as is the mild warming sensation of substantial alcohol content. Moderate to high carbonation.
Gesamteindruck
A strong, malty, fruity, wheat-based ale combining the best malt and yeast flavors of a weissbier (pale or dark) with the malty-rich flavor, strength, and body of a Dunkles Bock or Doppelbock.
Zutaten
A high percentage of malted wheat is used (by German brewing tradition must be at least 50%, although it may contain up to 70%), with the remainder being Munich- and/or Vienna-type barley malts in darker versions, and more Pils malt in paler versions. Some color malts may be used sparingly. A traditional decoction mash can give the appropriate body without cloying sweetness. Weizen ale yeasts produce the typical spicy and fruity character. Too warm or too cold fermentation will cause the phenols and esters to be out of balance and may create off-flavors. Hop choice is essentially irrelevant, but German varieties are most traditional.
Geschichte
Aventinus, the world’s oldest top-fermented wheat doppelbock, was created in 1907 at the Schneider Weisse Brauhaus in Munich.
Kommentar
A Weissbier brewed to bock or doppelbock strength. Schneider also produces an Eisbock version. Pale and dark versions exist, although dark are more common. Pale versions have less rich malt complexity and often more hops, as with doppelbocks. Lightly oxidized Maillard products can produce some rich, intense flavors and aromas that are often seen in aged imported commercial products; fresher versions will not have this character. Well-aged examples might also take on a slight sherry-like complexity.
Beispiele
Dark –Eisenbahn Weizenbock, Plank Bavarian Dunkler Weizenbock, Penn Weizenbock, Schneider Unser Aventinus; Pale –Plank Bavarian Heller Weizenbock, Weihenstephaner Vitus
Notizen
Stronger and richer than a Weissbier or Dunkles Weissbier, but with similar yeast character. More directly comparable to the Doppelbock style, with the pale and dark variations. Can vary widely in strength, but most are in the bock to doppelbock range.
Name
Ordinary Bitter
Style Guide
BJCP 2015
BJCP
11 A
Alkohol
3.2 - 3.8 %vol
Stammwürze
7.5 - 9.75 °P
Restextrakt
1.75 - 2.75 %gew
Bittere
25 - 35 IBU
Farbe
20 - 36 EBC
Aussehen
Pale amber to light copper color. Good to brilliant clarity. Low to moderate white to off-white head. May have very little head due to low carbonation.
Geschmack
Medium to moderately high bitterness. Moderately low to moderately high fruity esters. Moderate to low hop flavor, typically with an earthy, resiny, fruity, and/or floral character. Low to medium maltiness with a dry finish. The malt profile is typically bready, biscuity, or lightly toasty. Low to moderate caramel or toffee flavors are optional. Balance is often decidedly bitter, although the bitterness should not completely overpower the malt flavor, esters and hop flavor. Generally no diacetyl, although very low levels are allowed.
Geruch
Low to moderate malt aroma, often (but not always) with a light caramel quality. Bready, biscuity, or lightly toasty malt complexity is common. Mild to moderate fruitiness. Hop aroma can range from moderate to none, typically with a floral, earthy, resiny, and/or fruity character. Generally no diacetyl, although very low levels are allowed.
Mundgefühl
Light to medium-light body. Low carbonation, although bottled examples can have moderate carbonation.
Gesamteindruck
Low gravity, low alcohol levels, and low carbonation make this an easy-drinking session beer. The malt profile can vary in flavor and intensity, but should never override the overall bitter impression. Drinkability is a critical component of the style
Zutaten
Pale ale, amber, and/or crystal malts. May use a touch of dark malt for color adjustment. May use sugar adjuncts, corn, or wheat. English finishing hops are most traditional, but any hops are fair game; if American hops are used, a light touch is required. Characterful British yeast.
Geschichte
See comments in category introduction.
Kommentar
The lowest gravity member of the British Bitter family, typically known to consumers simply as “bitter” (although brewers tend to refer to it as Ordinary Bitter to distinguish it from other members of the family).
Beispiele
Adnams Southwold Bitter, Brains Bitter, Fuller’s Chiswick Bitter, Greene King IPA, Tetley’s Original Bitter, Young’s Bitter
Notizen
Some modern variants are brewed exclusively with pale malt and are known as golden ales, summer ales, or golden bitters. Emphasis is on the bittering hop addition as opposed to the aggressive middle and late hopping seen in American ales.
Name
Best Bitter
Style Guide
BJCP 2015
BJCP
11 B
Alkohol
3.8 - 4.6 %vol
Stammwürze
10 - 12 °P
Restextrakt
2 - 3 %gew
Bittere
25 - 40 IBU
Farbe
20 - 41.5 EBC
Aussehen
Pale amber to medium copper color. Good to brilliant clarity. Low to moderate white to off-white head. May have very little head due to low carbonation.
Geschmack
Medium to moderately high bitterness. Moderately low to moderately high fruity esters. Moderate to low hop flavor, typically with an earthy, resiny, fruity, and/or floral character. Low to medium maltiness with a dry finish. The malt profile is typically bready, biscuity, or lightly toasty. Low to moderate caramel or toffee flavors are optional. Balance is often decidedly bitter, although the bitterness should not completely overpower the malt flavor, esters and hop flavor. Generally no diacetyl, although very low levels are allowed.
Geruch
Low to moderate malt aroma, often (but not always) with a low to medium-low caramel quality. Bready, biscuit, or lightly toasty malt complexity is common. Mild to moderate fruitiness. Hop aroma can range from moderate to none, typically with a floral, earthy, resiny, and/or fruity character. Generally no diacetyl, although very low levels are allowed.
Mundgefühl
Medium-light to medium body. Low carbonation, although bottled examples can have moderate carbonation.
Gesamteindruck
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.
Zutaten
Pale ale, amber, and/or crystal malts. May use a touch of dark malt for color adjustment. May use sugar adjuncts, corn or wheat. English finishing hops are most traditional, but any hops are fair game; if American hops are used, a light touch is required. Characterful British yeast.
Geschichte
See comments in category introduction.
Kommentar
More evident malt flavor than in an ordinary bitter, this is a stronger, session-strength ale.
Beispiele
Adnams SSB, Coniston Bluebird Bitter, Fuller’s London Pride, Harvey’s Sussex Best Bitter, Shepherd Neame Master Brew Kentish Ale, Timothy Taylor Landlord, Young’s Special
Notizen
More alcohol than an ordinary bitter, and often using higher-quality ingredients. Less alcohol than a strong bitter. More caramel or base malt character and color than a British Golden Ale. Emphasis is on the bittering hop addition as opposed to the aggressive middle and late hopping seen in American ales.
Name
Strong Bitter
Style Guide
BJCP 2015
BJCP
11 C
Alkohol
4.6 - 6.2 %vol
Stammwürze
12 - 15 °P
Restextrakt
2.5 - 4 %gew
Bittere
30 - 50 IBU
Farbe
20 - 47 EBC
Aussehen
Light amber to deep copper color. Good to brilliant clarity. Low to moderate white to off-white head. A low head is acceptable when carbonation is also low.
Geschmack
Medium to medium-high bitterness with supporting malt flavors evident. The malt profile is typically bready, biscuity, nutty, or lightly toasty, and optionally has a moderately low to moderate caramel or toffee flavor. Hop flavor moderate to moderately high, typically with a floral, earthy, resiny, and/or fruity character. Hop bitterness and flavor should be noticeable, but should not totally dominate malt flavors. Moderately-low to high fruity esters. Optionally may have low amounts of alcohol. Medium-dry to dry finish. Generally no diacetyl, although very low levels are allowed.
Geruch
Hop aroma moderately-high to moderately-low, typically with a floral, earthy, resiny, and/or fruity character. Medium to medium-high malt aroma, optionally with a low to moderate caramel component. Medium-low to medium-high fruity esters. Generally no diacetyl, although very low levels are allowed.
Mundgefühl
Medium-light to medium-full body. Low to moderate carbonation, although bottled versions will be higher. Stronger versions may have a slight alcohol warmth but this character should not be too high.
Gesamteindruck
An average-strength to moderately-strong British bitter ale. The balance may be fairly even between malt and hops to somewhat bitter. Drinkability is a critical component of the style. A rather broad style that allows for considerable interpretation by the brewer.
Zutaten
Pale ale, amber, and/or crystal malts, may use a touch of black malt for color adjustment. May use sugar adjuncts, corn or wheat. English finishing hops are most traditional, but any hops are fair game; if American hops are used, a light touch is required. Characterful British yeast. Burton versions use medium to high sulfate water, which can increase the perception of dryness and add a minerally or sulfury aroma and flavor.
Geschichte
See comments in category introduction. Strong bitters can be seen as a higher-gravity version of best bitters (although not necessarily “more premium” since best bitters are traditionally the brewer’s finest product). British pale ales are generally considered a premium, export-strength pale, bitter beer that roughly approximates a strong bitter, although reformulated for bottling (including increasing carbonation levels). While modern British pale ale is considered a bottled bitter, historically the styles were different.
Kommentar
In England today, “ESB” is a Fullers trademark, and no one thinks of it as a generic class of beer. It is a unique (but very well-known) beer that has a very strong, complex malt profile not found in other examples, often leading judges to overly penalize traditional English strong bitters. In America, ESB has been co-opted to describe a malty, bitter, reddish, standard-strength (for the US) British-type ale, and is a popular craft beer style. This may cause some judges to think of US brewpub ESBs as representative of this style.
Beispiele
Bass Ale, Highland Orkney Blast, Samuel Smith’s Old Brewery Pale Ale, Shepherd Neame Bishop’s Finger, Shepherd Neame Spitfire, West Berkshire Dr. Hexter’s Healer, Whitbread Pale Ale, Young’s Ram Rod
Notizen
More evident malt and hop flavors than in a special or best bitter, as well as more alcohol. Stronger versions may overlap somewhat with British strong ales, although strong bitters will tend to be paler and more bitter. More malt flavor (particularly caramel) and esters than an American Pale Ale, with different finishing hop character.
Name
British Golden Ale
Style Guide
BJCP 2015
BJCP
12 A
Alkohol
3.8 - 5.0 %vol
Stammwürze
9.5 - 13.25 °P
Restextrakt
1.5 - 3 %gew
Bittere
20 - 45 IBU
Farbe
4 - 15 EBC
Aussehen
Straw to golden in color. Good to brilliant clarity. Low to moderate white head. A low head is acceptable when carbonation is also low.
Geschmack
Medium to medium-high bitterness. Hop flavor is moderate to moderately high of any hop variety, although citrus flavors are increasingly common. Medium-low to low malt character, generally bready with perhaps a little biscuity flavor. Caramel flavors are typically absent. Little to no diacetyl. Hop bitterness and flavor should be pronounced. Moderately-low to low esters. Medium-dry to dry finish. Bitterness increases with alcohol level, but is always balanced.
Geruch
Hop aroma is moderately low to moderately high, and can use any variety of hops – floral, herbal, or earthy English hops and citrusy American hops are most common. Frequently a single hop varietal will be showcased. Little to no malt aroma; no caramel. Medium-low to low fruity aroma from the hops rather than esters. Little to no diacetyl.
Mundgefühl
Light to medium body. Low to moderate carbonation on draught, although bottled commercial versions will be higher. Stronger versions may have a slight alcohol warmth, but this character should not be too high.
Gesamteindruck
A hop-forward, average-strength to moderately-strong pale bitter. Drinkability and a refreshing quality are critical components of the style.
Zutaten
Low-color pale or lager malt acting as a blank canvas for the hop character. May use sugar adjuncts, corn or wheat. English hops frequently used, although citrusy American varietals are becoming more common. Somewhat clean-fermenting British yeast.
Geschichte
Modern golden ales were developed in England to take on strongly-marketed lagers. While it is difficult to identify the first, Hop Back’s Summer Lightning, first brewed in 1986, is thought by many to have got the style off the ground.
Kommentar
Well-hopped, quenching beer with an emphasis on showcasing hops. Served colder than traditional bitters, this style was originally positioned as a refreshing summer beer, but is now often brewed year-round. Although early on the beers were brewed with English hops, increasingly American citrus-flavored hops are used. Golden Ales are also called Golden Bitters, Summer Ales, or British Blonde Ales. Can be found in cask, keg, and bottle.
Beispiele
Crouch Vale Brewers Gold, Fuller’s Discovery, Golden Hill Exmoor Gold, Hop Back Summer Lightning, Kelham Island Pale Rider, Morland Old Golden Hen, Oakham JHB
Notizen
More similar to an American Pale Ale than anything else, although it is often lower in alcohol and usually features British ingredients. Has no caramel and fewer esters compared to British bitters and pale ales. Dry as bitters but with less malt character to support the hops, giving a different balance. Often uses (and features) American hops, more so than most other modern British styles.
Name
Australian Sparkling Ale
Style Guide
BJCP 2015
BJCP
12 B
Alkohol
4.5 - 6.0 %vol
Stammwürze
9.5 - 12.5 °P
Restextrakt
1 - 1.5 %gew
Bittere
20 - 35 IBU
Farbe
9.5 - 17.5 EBC
Aussehen
Deep yellow to light amber in color, often medium gold. Tall, frothy, persistent white head with tiny bubbles. Noticeable effervescence due to high carbonation. Brilliant clarity if decanted, but typically poured with yeast to have a cloudy appearance. Not typically cloudy unless yeast roused during the pour.
Geschmack
Medium to low rounded, grainy to bready malt flavor, initially mild to malty-sweet but a medium to medium-high bitterness rises mid-palate to balance the malt. Caramel flavors typically absent. Highly attenuated, giving a dry finish with lingering bitterness, although the body gives an impression of fullness. Medium to medium-high hop flavor, somewhat earthy and possibly herbal, resinous, peppery, or iron-like but not floral, lasting into aftertaste. Medium-high to medium-low esters, often pears and apples. Banana is optional, but should never dominate. May be lightly minerally or sulfury, especially if yeast is present. Should not be bland.
Geruch
Fairly soft, clean aroma with a balanced mix of esters, hops, malt, and yeast – all moderate to low in intensity. The esters are frequently pears and apples, possibly with a very light touch of banana (optional). The hops are earthy, herbaceous, or might show the characteristic iron-like Pride of Ringwood nose. The malt can range from neutral grainy to moderately sweet to lightly bready; no caramel should be evident. Very fresh examples can have a lightly yeasty, sulfury nose.
Mundgefühl
High to very high carbonation, giving mouth-filling bubbles and a crisp, spritzy carbonic bite. Medium to medium-full body, tending to the higher side if poured with yeast. Smooth but gassy. Stronger versions may have a light alcohol warmth, but lower alcohol versions will not. Very well-attenuated; should not have any residual sweetness.
Gesamteindruck
Smooth and balanced, all components merge together with similar intensities. Moderate flavors showcasing Australian ingredients. Large flavor dimension. Very drinkable, suited to a hot climate. Relies on yeast character.
Zutaten
Lightly kilned Australian 2-row pale malt, lager varieties may be used. Small amounts of crystal malt for color adjustment only. Modern examples use no adjuncts, cane sugar for priming only. Historical examples using 45% 2 row, 30% higher protein malt (6 row) would use around 25% sugar to dilute the nitrogen content. Traditionally used Australian hops, Cluster, and Goldings until replaced from mid-1960s by Pride of Ringwood. Highly attenuative Burton-type yeast (Australian-type strain typical). Variable water profile, typically with low carbonate and moderate sulfate.
Geschichte
Brewing records show that the majority of Australian beer brewed in the 19th century was draught XXX (Mild) and porter. Ale in bottle was originally developed to compete with imported bottled pale ales from British breweries, such as Bass and Wm Younger’ Monk. By the early 20th century, bottled pale ale went out of fashion and “lighter” lager beers were in vogue. Many Australian Sparkling and Pale Ales were labeled as ales, but were actually bottom-fermented lagers with very similar grists to the ales that they replaced. Coopers of Adelaide, South Australia is the only surviving brewer producing the Sparkling Ale style.
Kommentar
Coopers has been making their flagship Sparkling Ale since 1862, although the formulation has changed over the years. Presently the beer will have brilliant clarity if decanted, but publicans often pour most of the beer into a glass then swirl the bottle and dump in all the yeast. In some bars, the bottle is rolled along the bar! When served on draught, the brewery instructs publicans to invert the keg to rouse the yeast. A cloudy appearance for the style seems to be a modern consumer preference. Always naturally carbonated, even in the keg. A present-use ale, best enjoyed fresh.
Beispiele
Coopers Original Pale Ale, Coopers Sparkling Ale
Notizen
Superficially similar to English Pale Ales, although much more highly carbonated, with less caramel, less late hops, and showcasing the signature yeast strain and hop variety. More bitter than IBUs might suggest due to high attenuation, low final gravity, and somewhat coarse hops.
Name
English IPA
Style Guide
BJCP 2015
BJCP
12 C
Alkohol
5.0 - 7.5 %vol
Stammwürze
12.5 - 18.75 °P
Restextrakt
2.5 - 4.5 %gew
Bittere
40 - 60 IBU
Farbe
15 - 36 EBC
Aussehen
Color ranges from golden to deep amber, but most are fairly pale. Should be clear, although unfiltered dry-hopped versions may be a bit hazy. Moderate-sized, persistent head stand with off-white color.
Geschmack
Hop flavor is medium to high, with a moderate to assertive hop bitterness. The hop flavor should be similar to the aroma (floral, spicy-peppery, citrus-orange, and/or slightly grassy). Malt flavor should be medium-low to medium, and be somewhat bready, optionally with light to medium-light biscuit-like, toasty, toffee-like and/or caramelly aspects. Medium-low to medium fruitiness. Finish is medium-dry to very dry, and the bitterness may linger into the aftertaste but should not be harsh. The balance is toward the hops, but the malt should still be noticeable in support. If high sulfate water is used, a distinctively minerally, dry finish, some sulfur flavor, and a lingering bitterness are usually present. Some clean alcohol flavor can be noted in stronger versions. Oak is inappropriate in this style.
Geruch
A moderate to moderately-high hop aroma of floral, spicy-peppery or citrus-orange in nature is typical. A slightly grassy dry-hop aroma is acceptable, but not required. A moderately-low caramel-like or toasty malt presence is optional. Low to moderate fruitiness is acceptable. Some versions may have a sulfury note, although this character is not mandatory.
Mundgefühl
Smooth, medium-light to medium-bodied mouthfeel without hop-derived astringency, although moderate to medium-high carbonation can combine to render an overall dry sensation despite a supportive malt presence. A low, smooth alcohol warming can and should be sensed in stronger (but not all) versions.
Gesamteindruck
A hoppy, moderately-strong, very well-attenuated pale British ale with a dry finish and a hoppy aroma and flavor. Classic British ingredients provide the best flavor profile.
Zutaten
Pale ale malt. English hops are traditional, particularly as finishing hops. Attenuative British ale yeast. Refined sugar may be used in some versions. Some versions may show a sulfate character from Burton-type water, but this is not essential to the style.
Geschichte
Accounts of its origins vary, but most agree that what became later known as IPA was pale ale prepared for shipment to India in the late 1700s and early 1800s. George Hodgson of the Bow Brewery became well-known as an exporter of IPA during the early 1800s, and is the first name frequently mentioned with its popularity. As with all English beers with a long history, the popularity and formulation of the product changed over time. Burton breweries with their high-sulfate water were able to successfully brew IPA and began their domination of this market by the 1830s, around the time the name India Pale Ale was first used. Strength and popularity declined over time, and the style virtually disappeared in the second half of the 20th century. The name was often used to describe pale ales and bitters, not anything special (a trend that continues in some modern British examples). The style underwent a craft beer rediscovery in the 1980s, and is what is described in these guidelines. Modern examples are inspired by classic versions, but shouldn’t be assumed to have an unbroken lineage with the exact same profile. White Shield is probably the example with the longest lineage, tracing to the strong Burton IPAs of old and first brewed in 1829.
Kommentar
The attributes of IPA that were important to its arrival in good condition in India were that it was very well-attenuated, and heavily hopped. Simply because this is how IPA was shipped, doesn’t mean that other beers such as Porter weren’t also sent to India, that IPA was invented to be sent to India, that IPA was more heavily hopped than other keeping beers, or that the alcohol level was unusual for the time. Many modern examples labeled IPA are quite weak in strength. According to CAMRA, “so-called IPAs with strengths of around 3.5% are not true to style.” English beer historian Martyn Cornell has commented that beers like this are “not really distinguishable from an ordinary bitter.” So we choose to agree with these sources for our guidelines rather than what some modern British breweries are calling an IPA; just be aware of these two main types of IPAs in the British market today.
Beispiele
Freeminer Trafalgar IPA, Fuller’s Bengal Lancer IPA, Meantime India Pale Ale, Ridgeway IPA, Summit True Brit IPA, Thornbridge Jaipur, Worthington White Shield
Notizen
Generally will have more finish hops and less fruitiness and/or caramel than British pale ales and bitters. Has less hop intensity and a more pronounced malt flavor than typical American versions.
Name
Dark Mild
Style Guide
BJCP 2015
BJCP
13 A
Alkohol
3.0 - 3.8 %vol
Stammwürze
7.5 - 9.5 °P
Restextrakt
2 - 3.25 %gew
Bittere
10 - 25 IBU
Farbe
31 - 65.5 EBC
Aussehen
Copper to dark brown or mahogany color. A few paler examples (medium amber to light brown) exist. Generally clear, although is traditionally unfiltered. Low to moderate off-white to tan head; retention may be poor.
Geschmack
Generally a malty beer, although may have a very wide range of malt- and yeast-based flavors (e.g., malty, sweet, caramel, toffee, toast, nutty, chocolate, coffee, roast, fruit, licorice, plum, raisin). Can finish sweet to dry. Versions with darker malts may have a dry, roasted finish. Low to moderate bitterness, enough to provide some balance but not enough to overpower the malt. Fruity esters moderate to none. Diacetyl and hop flavor low to none.
Geruch
Low to moderate malt aroma, and may have some fruitiness. The malt expression can take on a wide range of character, which can include caramel, toffee, grainy, toasted, nutty, chocolate, or lightly roasted. Little to no hop aroma, earthy or floral if present. Very low to no diacetyl.
Mundgefühl
Light to medium body. Generally low to medium-low carbonation. Roast-based versions may have a light astringency. Sweeter versions may seem to have a rather full mouthfeel for the gravity.
Gesamteindruck
A dark, low-gravity, malt-focused British session ale readily suited to drinking in quantity. Refreshing, yet flavorful, with a wide range of dark malt or dark sugar expression.
Zutaten
Pale British base malts (often fairly dextrinous), crystal malt, dark malts or dark sugar adjuncts, may also include adjuncts such as flaked maize, and may be colored with brewer’s caramel. Characterful British ale yeast. Any type of hops, since their character is muted and rarely is noticeable.
Geschichte
Historically, ‘mild’ was simply an unaged beer, and could be used as an adjective to distinguish between aged or more highly hopped keeping beers. Modern milds trace their roots to the weaker X-type ales of the 1800s, although dark milds did not appear until the 20th century. In current usage, the term implies a lower-strength beer with less hop bitterness than bitters. The guidelines describe the modern British version. The term ‘mild’ is currently somewhat out of favor with consumers, and many breweries no longer use it. Increasingly rare. There is no historic connection or relationship between Mild and Porter.
Kommentar
Most are low-gravity session beers around 3.2%, 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. Pale versions exist, but these are even more rare than dark milds; these guidelines only describe the modern dark version.
Beispiele
Banks’s Mild, Cain’s Dark Mild, Highgate Dark Mild, Brain’s Dark, Moorhouse Black Cat, Rudgate Ruby Mild, Theakston Traditional Mild
Notizen
Some versions may seem like lower-gravity modern English porters. Much less sweet than London Brown Ale.
Name
British Brown Ale
Style Guide
BJCP 2015
BJCP
13 B
Alkohol
4.2 - 5.4 %vol
Stammwürze
10 - 13 °P
Restextrakt
2 - 3.25 %gew
Bittere
20 - 30 IBU
Farbe
31 - 57.5 EBC
Aussehen
Dark amber to dark reddish-brown color. Clear. Low to moderate off-white to light tan head.
Geschmack
Gentle to moderate malt sweetness, with a light to heavy caramel character and a medium to dry finish. Malt may also have a nutty, toasted, biscuity, toffee, or light chocolate character. Medium to medium-low bitterness. Malt-hop balance ranges from even to malt-focused; hop flavor low to none (floral or earthy qualities). Low to moderate fruity esters can be present.
Geruch
Light, sweet malt aroma with toffee, nutty, or light chocolate notes, and a light to heavy caramel quality. A light but appealing floral or earthy hop aroma may also be noticed. A light fruity aroma may be evident, but should not dominate.
Mundgefühl
Medium-light to medium body. Medium to medium-high carbonation.
Gesamteindruck
A malty, brown caramel-centric British ale without the roasted flavors of a Porter.
Zutaten
British mild ale or pale ale malt base with caramel malts. May also have small amounts darker malts (e.g., chocolate) to provide color and the nutty character. English hop varieties are most authentic.
Geschichte
Brown ale has a long history in Great Britain, although several different types of products used that name at various times. Modern brown ale is a 20th century creation as a bottled product; it is not the same as historical products of the same name. A wide range of gravities were brewed, but modern brown ales are generally of the stronger (by current UK standards) interpretation. This style is based on the modern stronger British brown ales, not historical versions or the sweeter London Brown Ale. Predominantly but not exclusively a bottled product currently.
Kommentar
A wide-ranging category with different interpretations possible, ranging from lighter-colored to hoppy to deeper, darker, and caramel-focused; however, none of the versions have strongly roasted flavors. A stronger Double Brown Ale was more popular in the past, but is very hard to find now. While London Brown Ales are marketed using the name Brown Ale, we list those as a different judging style due to the significant difference in balance (especially sweetness) and alcohol strength; that doesn’t mean that they aren’t in the same family, though.
Beispiele
Maxim Double Maxim, Newcastle Brown Ale, Riggwelter Yorkshire Ale, Samuel Smith’s Nut Brown Ale, Wychwood Hobgoblin
Notizen
More malty balance than British Bitters, with more malt flavors from darker grains. Stronger than a Dark Mild. Less roast than an English Porter. Stronger and much less sweet than London Brown Ale.
Name
English Porter
Style Guide
BJCP 2015
BJCP
13 C
Alkohol
4.0 - 5.4 %vol
Stammwürze
10 - 13 °P
Restextrakt
2 - 3.5 %gew
Bittere
18 - 35 IBU
Farbe
52 - 79 EBC
Aussehen
Light brown to dark brown in color, often with ruby highlights when held up to light. Good clarity, although may approach being opaque. Moderate off-white to light tan head with good to fair retention.
Geschmack
Moderate bready, biscuity, and toasty malt flavor includes a mild to moderate roastiness (frequently with a chocolate character) and often a significant caramel, nutty, and/or toffee character. May have other secondary flavors such as coffee, licorice, biscuits or toast in support. Should not have a significant burnt or harsh roasted flavor, although small amounts may contribute a bitter chocolate complexity. Earthy or floral hop flavor moderate to none. Medium-low to medium hop bitterness will vary the balance from slightly malty to slightly bitter. Usually fairly well-attenuated, although can be somewhat sweet. Diacetyl moderately-low to none. Moderate to low fruity esters.
Geruch
Moderate to moderately low bready, biscuity, and toasty malt aroma with mild roastiness, and may have a chocolate quality. May also show some non-roasted malt character in support (caramelly, nutty, toffee-like and/or sweet). May have up to a moderate level of floral or earthy hops. Fruity esters moderate to none. Diacetyl low to none.
Mundgefühl
Medium-light to medium body. Moderately-low to moderately-high carbonation. Light to moderate creamy texture.
Gesamteindruck
A moderate-strength brown beer with a restrained roasty character and bitterness. May have a range of roasted flavors, generally without burnt qualities, and often has a chocolate-caramel-malty profile.
Zutaten
Grists vary, but something producing a dark color is always involved. Chocolate or other dark-roasted malts, caramel malt, brewing sugars, and the like are common. London-type porters often use brown malt as a characteristic flavor.
Geschichte
Originating in London around 300 years ago, porter evolved from earlier sweet, Brown Beer popular at the time. Evolved many times with various technological and ingredient developments and consumer preferences driving these changes. Became a highly-popular, widely-exported style in the 1800s before declining around WWI and disappearing in the 1950s. It was re-introduced in the mid-1970s with the start of the craft beer era. The name is said to have been derived from its popularity with the London working class performing various load-carrying tasks of the day. Parent of various regional interpretations over time, and a predecessor to all stouts (which were originally called “stout porters”). There is no historic connection or relationship between Mild and Porter.
Kommentar
This style description describes the modern version of English porter, not every possible variation over time in every region where it existed. Historical re-creations should be entered in the Historical style category, with an appropriate description describing the profile of the beer. Modern craft examples in the UK are bigger and hoppier.
Beispiele
Burton Bridge Burton Porter, Fuller’s London Porter, Nethergate Old Growler Porter, RCH Old Slug Porter, Samuel Smith Taddy Porter
Notizen
Differs from an American Porter in that it usually has softer, sweeter and more caramelly flavors, lower gravities, and usually less alcohol; the American Porter will also typically have more of a hop character. More substance and roast than a British Brown Ale. Higher in gravity than a dark mild.
Name
Scottish Light
Style Guide
BJCP 2015
BJCP
14 A
Alkohol
2.5 - 3.2 %vol
Stammwürze
7.5 - 8.75 °P
Restextrakt
2.5 - 3.25 %gew
Bittere
10 - 20 IBU
Farbe
44 - 57.5 EBC
Aussehen
Pale copper to very dark brown. Clear. Low to moderate, creamy off-white.
Geschmack
Entirely malt-focused, with flavors ranging from pale, bready malt with caramel overtones to rich-toasty malt with roasted accents (but never roasty) or a combination thereof. Fruity esters are not required but add depth yet are never high. Hop bitterness to balance the malt. No to low hop flavor is also allowed and should of traditional English character (earthy, floral, orange-citrus, spicy, etc.). Finish ranges from rich and malty to dry and grainy. A subtle butterscotch character is acceptable; however, burnt sugars are not. The malt-hop balance tilts toward malt. Peat smoke is inappropriate.
Geruch
Low to medium maltiness, often with flavors of toasted breadcrumbs, lady fingers, and English biscuits. Low to medium caramel and low butterscotch is allowable. Light pome fruitiness in best examples. May have low traditional English hop aroma (earthy, floral, orange-citrus, spicy, etc.). Peat smoke is inappropriate.
Mundgefühl
Medium-low to medium body. Low to moderate carbonation. Can be relatively rich and creamy to dry and grainy.
Gesamteindruck
A malt-focused, generally caramelly beer with perhaps a few esters and occasionally a butterscotch aftertaste. Hops only to balance and support the malt. The malt character can range from dry and grainy to rich, toasty, and caramelly, but is never roasty and especially never has a peat smoke character. Traditionally the darkest of the Scottish ales, sometimes nearly black but lacking any burnt, overtly roasted character.
Zutaten
Originally used Scottish pale malt, grits or flaked maize, and brewers caramel for color. Later adapted to use additional ingredients, such as amber and brown malts, crystal and wheat malts, and roasted grains or dark sugars for color but not for the ‘roasty’ flavor. Sugar adjuncts are traditional. Clean or slightly fruity yeast. Peat-smoked malt is inauthentic and inappropriate.
Kommentar
Malt-focused ales that gain the vast majority of their character from specialty malts, never the process. Burning malt or wort sugars via ‘kettle caramelization’ is not traditional nor is any blatantly ‘butterscotch’ character. Most frequently a draught product. Smoke character is inappropriate as any found traditionally would have come from the peat in the source water. Scottish ales with smoke character should be entered as a Classic Style Smoked Beer.
Beispiele
McEwan’s 60
Notizen
Similar character to a Wee Heavy, but much smaller. Similar in color to a Dark Mild, but a little weaker in strength.
Name
Scottish Heavy
Style Guide
BJCP 2015
BJCP
14 B
Alkohol
3.2 - 3.9 %vol
Stammwürze
8.75 - 10 °P
Restextrakt
2.5 - 3.75 %gew
Bittere
10 - 20 IBU
Farbe
33.5 - 57.5 EBC
Aussehen
Pale copper to very dark brown. Clear. Low to moderate, creamy off-white.
Geschmack
Entirely malt-focused, with flavors ranging from pale, bready malt with caramel overtones to rich-toasty malt with roasted accents (but never roasty) or a combination thereof. Fruity esters are not required but add depth yet are never high. Hop bitterness to balance the malt. No to low hop flavor is also allowed and should of traditional English character (earthy, floral, orange-citrus, spicy, etc.). Finish ranges from rich and malty to dry and grainy. A subtle butterscotch character is acceptable; however, burnt sugars are not. The malt-hop balance tilts toward malt. Peat smoke is inappropriate.
Geruch
Low to medium maltiness, often with flavors of toasted breadcrumbs, lady fingers, and English biscuits. Low to medium caramel and low butterscotch is allowable. Light pome fruitiness in best examples. May have low traditional English hop aroma (earthy, floral, orange-citrus, spicy, etc.). Peat smoke is inappropriate.
Mundgefühl
Medium-low to medium body. Low to moderate carbonation. Can be relatively rich and creamy to dry and grainy.
Gesamteindruck
A malt-focused, generally caramelly beer with perhaps a few esters and occasionally a butterscotch aftertaste. Hops only to balance and support the malt. The malt character can range from dry and grainy to rich, toasty, and caramelly, but is never roasty and especially never has a peat smoke character.
Zutaten
Originally used Scottish pale malt, grits or flaked maize, and brewers caramel for color. Later adapted to use additional ingredients, such as amber and brown malts, crystal and wheat malts, and roasted grains or dark sugars for color but not for the ‘roasty’ flavor. Sugar adjuncts are traditional. Clean or slightly fruity yeast. Peat-smoked malt is inauthentic and inappropriate.
Kommentar
Malt-focused ales that gain the vast majority of their character from specialty malts, never the process. Burning malt or wort sugars via ‘kettle caramelization’ is not traditional nor is any blatantly ‘butterscotch’ character. Most frequently a draught product. Smoke character is inappropriate as any found traditionally would have come from the peat in the source water. Scottish ales with smoke character should be entered as a Classic Style Smoked Beer.
Beispiele
Broughton Greenmantle Ale, Caledonia Smooth, McEwan’s 70, Orkney Raven Ale, Tennent’s Special Ale
Notizen
Similar character to a Wee Heavy, but much smaller.
Name
Scottish Export
Style Guide
BJCP 2015
BJCP
14 C
Alkohol
3.9 - 6.0 %vol
Stammwürze
10 - 15 °P
Restextrakt
2.5 - 4 %gew
Bittere
15 - 30 IBU
Farbe
33.5 - 57.5 EBC
Aussehen
Pale copper to very dark brown. Clear. Low to moderate, creamy off-white.
Geschmack
Entirely malt-focused, with flavors ranging from pale, bready malt with caramel overtones to rich-toasty malt with roasted accents (but never roasty) or a combination thereof. Fruity esters are not required but add depth yet are never high. Hop bitterness to balance the malt. No to low hop flavor is also allowed and should of traditional English character (earthy, floral, orange-citrus, spicy, etc.). Finish ranges from rich and malty to dry and grainy. A subtle butterscotch character is acceptable; however, burnt sugars are not. The malt-hop balance tilts toward malt. Peat smoke is inappropriate.
Geruch
Low to medium maltiness, often with flavors of toasted breadcrumbs, lady fingers, and English biscuits. Low to medium caramel and low butterscotch is allowable. Light pome fruitiness in best examples. May have low traditional English hop aroma (earthy, floral, orange-citrus, spicy, etc.). Peat smoke is inappropriate.
Mundgefühl
Medium-low to medium body. Low to moderate carbonation. Can be relatively rich and creamy to dry and grainy.
Gesamteindruck
A malt-focused, generally caramelly beer with perhaps a few esters and occasionally a butterscotch aftertaste. Hops only to balance and support the malt. The malt character can range from dry and grainy to rich, toasty, and caramelly, but is never roasty and especially never has a peat smoke character.
Zutaten
Originally used Scottish pale malt, grits or flaked maize, and brewers caramel for color. Later adapted to use additional ingredients, such as amber and brown malts, crystal and wheat malts, and roasted grains or dark sugars for color but not for the ‘roasty’ flavor. Sugar adjuncts are traditional. Clean or slightly fruity yeast. Peat-smoked malt is inauthentic and inappropriate.
Kommentar
Malt-focused ales that gain the vast majority of their character from specialty malts, never the process. Burning malt or wort sugars via ‘kettle caramelization’ is not traditional nor is any blatantly ‘butterscotch’ character. Most frequently a draught product. Smoke character is inappropriate as any found traditionally would have come from the peat in the source water. Scottish ales with smoke character should be entered as a Classic Style Smoked Beer.
Beispiele
Belhaven Scottish Ale, Broughton Exciseman’s Ale, Orkney Dark Island, Pelican MacPelican’s Scottish Style Ale, Weasel Boy Plaid Ferret Scottish Ale
Notizen
Similar character to a Wee Heavy, but much smaller.
Name
Irish Red Ale
Style Guide
BJCP 2015
BJCP
15 A
Alkohol
3.8 - 5.0 %vol
Stammwürze
9 - 11.5 °P
Restextrakt
2.5 - 3.5 %gew
Bittere
18 - 28 IBU
Farbe
23 - 36 EBC
Aussehen
Medium amber to medium reddish-copper color. Clear. Low off-white to tan colored head, average persistence.
Geschmack
Moderate to very little caramel malt flavor and sweetness, rarely with a light buttered toast or toffee-like quality. The palate often is fairly neutral and grainy, or can take on a lightly toasty or biscuity note as it finishes with a light taste of roasted grain, which lends a characteristic dryness to the finish. A light earthy or floral hop flavor is optional. Medium to medium-low hop bitterness. Medium-dry to dry finish. Clean and smooth. Little to no esters. The balance tends to be slightly towards the malt, although light use of roasted grains may increase the perception of bitterness slightly.
Geruch
Low to moderate malt aroma, either neutral-grainy or with a lightly caramelly-toasty-toffee character. May have a very light buttery character (although this is not required). Hop aroma is low earthy or floral to none (usually not present). Quite clean.
Mundgefühl
Medium-light to medium body, although examples containing low levels of diacetyl may have a slightly slick mouthfeel (not required). Moderate carbonation. Smooth. Moderately attenuated.
Gesamteindruck
An easy-drinking pint, often with subtle flavors. Slightly malty in the balance sometimes with an initial soft toffee/caramel sweetness, a slightly grainy-biscuity palate, and a touch of roasted dryness in the finish. Some versions can emphasize the caramel and sweetness more, while others will favor the grainy palate and roasted dryness.
Zutaten
Generally has a bit of roasted barley or black malt to provide reddish color and dry roasted finish. Pale base malt. Caramel malts were historically imported and more expensive, so not all brewers would use them.
Geschichte
While Ireland has a long ale brewing heritage, the modern Irish Red Ale style is essentially an adaptation or interpretation of the popular English Bitter style with less hopping and a bit of roast to add color and dryness. Rediscovered as a craft beer style in Ireland, today it is an essential part of most brewery lineups, along with a pale ale and a stout.
Kommentar
Several variations exist within the style, which causes the guidelines to be somewhat broad to accommodate them. Traditional Irish examples are relatively low in hops, are grainy with a slight roast dryness in the finish, fairly neutral in general. Modern export Irish examples are more caramelly and sweet, and might have more esters. American craft versions are often more alcoholic versions of the Irish export examples. An emerging Irish craft beer scene is exploring more bitter versions of traditional examples. Finally, there are some commercial examples that sound Irish but are essentially International Amber Lagers, with sweetish palates and little bitterness. These guidelines are written around the traditional Irish examples, with slight extensions for export Irish versions and modern craft Irish versions.
Beispiele
Caffrey’s Irish Ale, Franciscan Well Rebel Red, Kilkenny Irish Beer, O’Hara’s Irish Red Ale, Porterhouse Red Ale, Samuel Adams Irish Red, Smithwick’s Irish Ale
Notizen
A less-bitter and hoppy Irish equivalent to an English Bitter, with a dryish finish due to roasted barley. More attenuated with less caramel flavor and body than equivalent-strength Scottish ales.
Name
Irish Stout
Style Guide
BJCP 2015
BJCP
15 B
Alkohol
4.0 - 4.5 %vol
Stammwürze
9 - 11 °P
Restextrakt
1.75 - 2.75 %gew
Bittere
25 - 45 IBU
Farbe
65.5 - 105.5 EBC
Aussehen
Jet black to very deep brown with garnet highlights in color. According to Guinness, “Guinness beer may appear black, but it is actually a very dark shade of ruby.” Opaque. A thick, creamy, long-lasting, tan- to brown-colored head is characteristic when served on nitro, but don’t expect the tight, creamy head on a bottled beer.
Geschmack
Moderate roasted grain or malt flavor with a medium to high hop bitterness. The finish can be dry and coffee-like to moderately balanced with a touch of caramel or malty sweetness. Typically has coffee-like flavors, but also may have a bittersweet or unsweetened chocolate character in the palate, lasting into the finish. Balancing factors may include some creaminess, medium-low to no fruitiness, and medium to no hop flavor (often earthy). The level of bitterness is somewhat variable, as is the roasted character and the dryness of the finish; allow for interpretation by brewers.
Geruch
Moderate coffee-like aroma typically dominates; may have slight dark chocolate, cocoa and/or roasted grain secondary notes. Esters medium-low to none. Hop aroma low to none, may be lightly earthy or floral, but is typically absent.
Mundgefühl
Medium-light to medium-full body, with a somewhat creamy character (particularly when served with a nitro pour). Low to moderate carbonation. For the high hop bitterness and significant proportion of dark grains present, this beer is remarkably smooth. May have a light astringency from the roasted grains, although harshness is undesirable.
Gesamteindruck
A black beer with a pronounced roasted flavor, often similar to coffee. The balance can range from fairly even to quite bitter, with the more balanced versions having a little malty sweetness and the bitter versions being quite dry. Draught versions typically are creamy from a nitro pour, but bottled versions will not have this dispense-derived character. The roasted flavor can be dry and coffee-like to somewhat chocolaty.
Zutaten
Guinness is made using roasted barley, flaked barley, and pale malt, but other breweries don’t necessarily use roasted barley; they can use chocolate or other dark and specialty malts. Whatever combination of malts or grains is used, the resulting product should be black. Cork-type stouts are perhaps closer to historical London-type stouts in composition with a varied grist not dominated by roasted barley.
Geschichte
The style evolved from attempts to capitalize on the success of London porters, but originally reflected a fuller, creamier, more “stout” body and strength. Guinness began brewing only porter in 1799, and a “stouter kind of porter” around 1810. Irish stout diverged from London single stout (or simply porter) in the late 1800s, with an emphasis on darker malts. Guinness was among the first breweries to use black patent malt for porters and stouts in the 1820s. Guinness began using roasted barley after WWII, while London brewers continued to use brown malt. Guinness started using flaked barley in the 1950s, also increasing attenuation greatly. Guinness Draught was launched as a brand in 1959. Draught cans and bottles were developed in the late 1980s and 1990s.
Kommentar
When a brewery offered a stout and a porter, the stout was always the stronger beer (it was originally called a “Stout Porter”). Modern versions are brewed from a lower OG and no longer necessarily reflect a higher strength than porters. This is typically a draught product today; bottled versions are typically brewed from a higher OG and are usually called Extra Stouts. Regional differences exist in Ireland, similar to variability in English Bitters. Dublin-type stouts use roasted barley, are more bitter, and are drier. Cork-type stouts are sweeter, less bitter, and have flavors from chocolate and specialty malts. Commercial examples of this style are almost always associated with a nitro pour. Do not expect traditional bottle-conditioned beers to have the full, creamy texture or very long-lasting head traditionally associated with nitrogen dispense.
Beispiele
Beamish Irish Stout, Guinness Draught, Harpoon Boston Irish Stout, Murphy’s Irish Stout, O’Hara’s Irish Stout, Porterhouse Wrasslers 4X
Notizen
Lower strength than an Irish Extra Stout, but with similar flavors. Darker in color (black) than an English porter (brown).
Name
Irish Extra Stout
Style Guide
BJCP 2015
BJCP
15 C
Alkohol
5.5 - 6.5 %vol
Stammwürze
13 - 15.5 °P
Restextrakt
2.5 - 3.5 %gew
Bittere
35 - 50 IBU
Farbe
65.5 - 105.5 EBC
Aussehen
Jet black. Opaque. A thick, creamy, tan head is characteristic.
Geschmack
Moderate to moderately high dark-roasted grain or malt flavor with a medium to medium-high hop bitterness. The finish can be dry and coffee-like to moderately balanced with up to moderate caramel or malty sweetness. Typically has roasted coffee-like flavors, but also often has a dark chocolate character in the palate, lasting into the finish. Background mocha, biscuit, or vanilla flavors are often present and add complexity. Medium-low to no fruitiness. Medium to no hop flavor (often earthy or spicy). The level of bitterness is somewhat variable, as is the roasted character and the dryness of the finish; allow for interpretation by brewers.
Geruch
Moderate to moderately high coffee-like aroma, often with slight dark chocolate, cocoa, biscuit, vanilla and/or roasted grain secondary notes. Esters medium-low to none. Hop aroma low to none, may be lightly earthy or spicy, but is typically absent. Malt and roast dominate the aroma.
Mundgefühl
Medium-full to full body, with a somewhat creamy character. Moderate carbonation. Very smooth. May have a light astringency from the roasted grains, although harshness is undesirable. A slightly warming character may be detected.
Gesamteindruck
A fuller-bodied black beer with a pronounced roasted flavor, often similar to coffee and dark chocolate with some malty complexity. The balance can range from moderately bittersweet to bitter, with the more balanced versions having up to moderate malty richness and the bitter versions being quite dry.
Zutaten
Similar to Irish Stout.
Geschichte
Same roots as Irish stout, but as a stronger product. Guinness Extra Stout (Extra Superior Porter, later Double Stout) was first brewed in 1821, and was primarily a bottled product. Described by Guinness as a “more full-bodied beer with a deeper characteristic roasted bitterness and a rich, mature texture. Of all the types of Guinness available today, this is the closest to the porter originally brewed by Arthur Guinness.” Note that in modern times, Guinness Extra Stout has different strengths in different regions; the European version is around 4.2% and fits in the Irish Stout style.
Kommentar
Traditionally a bottled product. Consumers expect a stout to always have a black color; the flavor intensity from whatever made it black is what consumers expect in their beer. Not all breweries make a dry, roasty version typical of Guinness; a more balanced and chocolaty version is equally acceptable.
Beispiele
Guinness Extra Stout (US version), O’Hara’s Leann Folláin, Sheaf Stout
Notizen
Midway between an Irish Stout and a Foreign Extra Stout in strength and flavor intensity, although with a similar balance. More body, richness, and often malt complexity than an Irish Stout. Black in color, not brown like a porter.
Name
Sweet Stout
Style Guide
BJCP 2015
BJCP
16 A
Alkohol
4.0 - 6.0 %vol
Stammwürze
11 - 15 °P
Restextrakt
3 - 6 %gew
Bittere
20 - 40 IBU
Farbe
79 - 105.5 EBC
Aussehen
Very dark brown to black in color. Can be opaque (if not, it should be clear). Creamy tan to brown head.
Geschmack
Dark roasted grain/malt impression with coffee and/or chocolate flavors dominate the palate. Hop bitterness is moderate. Medium to high sweetness provides a counterpoint to the roasted character and hop bitterness, and lasts into the finish. Low to moderate fruity esters. Diacetyl low to none. The balance between dark grains/malts and sweetness can vary, from quite sweet to moderately dry and somewhat roasty.
Geruch
Mild roasted grain aroma, sometimes with coffee and/or chocolate notes. An impression of cream-like sweetness often exists. Fruitiness can be low to moderately high. Diacetyl low to none. Hop aroma low to none, with floral or earthy notes.
Mundgefühl
Medium-full to full-bodied and creamy. Low to moderate carbonation. High residual sweetness from unfermented sugars enhances the full-tasting mouthfeel.
Gesamteindruck
A very dark, sweet, full-bodied, slightly roasty ale that can suggest coffee-and-cream, or sweetened espresso.
Zutaten
The sweetness in most Sweet Stouts comes from a lower bitterness level than most other stouts and a high percentage of unfermentable dextrins. Lactose, an unfermentable sugar, is frequently added to provide additional residual sweetness. Base of pale malt, and may use roasted barley, black malt, chocolate malt, crystal malt, and adjuncts such as maize or brewing sugars.
Geschichte
An English style of stout developed in the early 1900s. Historically known as “Milk” or “Cream” stouts, legally this designation is no longer permitted in England (but is acceptable elsewhere). The “milk” name is derived from the use of lactose, or milk sugar, as a sweetener. Originally marketed as a tonic for invalids and nursing mothers.
Kommentar
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. Some versions in England are very sweet (low attenuation) and also low in ABV (Tennent’s Sweetheart Stout is 2%), but is an outlier compared to the other examples. These guidelines mostly describe the higher gravity, more balanced, export versions rather than the low alcohol, very sweet versions that many find quite difficult to drink.
Beispiele
Bristol Beer Factory Milk Stout, Left Hand Milk Stout, Lancaster Milk Stout, Mackeson’s XXX Stout, Marston’s Oyster Stout, Samuel Adams Cream Stout
Notizen
Much sweeter and less bitter than other stouts (except the stronger tropical stout). The roast character is mild, not burnt like other stouts. Somewhat similar in balance to oatmeal stouts, albeit with more sweetness.
Name
Oatmeal Stout
Style Guide
BJCP 2015
BJCP
16 B
Alkohol
4.2 - 5.9 %vol
Stammwürze
11.25 - 16.25 °P
Restextrakt
2.5 - 4.5 %gew
Bittere
25 - 40 IBU
Farbe
57.5 - 105.5 EBC
Aussehen
Medium brown to black in color. Thick, creamy, persistent tan- to brown-colored head. Can be opaque (if not, it should be clear).
Geschmack
Similar to the aroma, with a mild roasted coffee to coffee-and-cream flavor, and low to moderately-high fruitiness. Oats and dark roasted grains provide some flavor complexity; the oats can add a nutty, grainy or earthy flavor. Dark grains can combine with malt sweetness to give the impression of milk chocolate or coffee with cream. Medium hop bitterness with the balance toward malt. Medium-sweet to medium-dry finish. Diacetyl medium-low to none. Hop flavor medium-low to none, typically earthy or floral.
Geruch
Mild roasted grain aromas, generally with a coffee-like character. A light malty sweetness can suggest a coffee-and-cream impression. Fruitiness should be low to medium-high. Diacetyl medium-low to none. Hop aroma medium-low to none, earthy or floral. A light grainy-nutty oatmeal aroma is optional.
Mundgefühl
Medium-full to full body, with a smooth, silky, velvety, sometimes an almost oily slickness from the oatmeal. Creamy. Medium to medium-high carbonation.
Gesamteindruck
A very dark, full-bodied, roasty, malty ale with a complementary oatmeal flavor. The sweetness, balance, and oatmeal impression can vary considerably.
Zutaten
Pale, caramel and dark roasted malts (often chocolate) and grains. Oatmeal or malted oats (5-20% or more) used to enhance fullness of body and complexity of flavor. Hops primarily for bittering. Can use brewing sugars or syrups. English ale yeast.
Geschichte
A variant of nourishing or invalid stouts of the late 1800s using oatmeal in the grist, similar to the development of sweet stout that used lactose. An original Scottish version used a significant amount of oat malt. Later went through a shady phase where some English brewers would throw a handful of oats into their parti-gyled stouts in order to legally produce a ‘healthy’ Oatmeal Stout for marketing purposes. Most popular in England between the World Wars, was revived in the craft beer era for export, which helped lead to its adoption as a popular modern American craft beer style that uses a noticeable (not symbolic) quantity of oats.
Kommentar
Generally between Sweet and Irish Stouts in sweetness. Variations exist, from fairly sweet to quite dry, as well as English and American versions (American versions tend to be more hoppy, less sweet, and less fruity). The level of bitterness also varies, as does the oatmeal impression. Light use of oatmeal may give a certain silkiness of body and richness of flavor, while heavy use of oatmeal can be fairly intense in flavor with an almost oily mouthfeel, dryish finish, and slight grainy astringency. When judging, allow for differences in interpretation.
Beispiele
Anderson Valley Barney Flats Oatmeal Stout, Broughton Scottish Oatmeal Stout, Figueroa Mountain Stagecoach Stout, St-Ambroise Oatmeal Stout, Samuel Smith Oatmeal Stout, Young’s Oatmeal Stout
Notizen
Most are like a cross between an Irish Extra Stout and a Sweet Stout with oatmeal added. Several variations exist, with the sweeter versions more like a Sweet Stout with oatmeal instead of lactose, and the drier versions more like a more nutty, flavorful Irish Extra Stout. Both tend to emphasize the body and mouthfeel.
Name
Tropical Stout
Style Guide
BJCP 2015
BJCP
16 C
Alkohol
5.5 - 8.0 %vol
Stammwürze
14 - 18.75 °P
Restextrakt
2.5 - 4.5 %gew
Bittere
30 - 50 IBU
Farbe
79 - 105.5 EBC
Aussehen
Very deep brown to black in color. Clarity usually obscured by deep color (if not opaque, should be clear). Large tan to brown head with good retention.
Geschmack
Quite sweet with a smooth dark grain flavors, and restrained bitterness. Roasted grain and malt character can be moderate to high with a smooth coffee or chocolate flavor, although the roast character is moderated in the balance by the sweet finish. Moderate to high fruity esters. Can have a sweet, dark rum-like quality. Little to no hop flavor. Medium-low to no diacetyl.
Geruch
Sweetness evident, moderate to high intensity. Roasted grain aromas moderate to high, and can have coffee or chocolate notes. Fruitiness medium to high. May have a molasses, licorice, dried fruit, and/or vinous aromatics. Stronger versions can have a subtle clean aroma of alcohol. Hop aroma low to none. Diacetyl low to none.
Mundgefühl
Medium-full to full body, often with a smooth, creamy character. May give a warming (but never hot) impression from alcohol presence. Moderate to moderately-high carbonation.
Gesamteindruck
A very dark, sweet, fruity, moderately strong ale with smooth roasty flavors without a burnt harshness.
Zutaten
Similar to a 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. Typically made with warm-fermented lager yeast.
Geschichte
Originally high-gravity stouts brewed for tropical markets, became popular and imitated by local brewers often using local sugars and ingredients.
Kommentar
Sweetness levels can vary significantly. Surprisingly refreshing in a hot climate.
Beispiele
ABC Extra Stout, Dragon Stout, Jamaica Stout, Lion Stout, Royal Extra Stout
Notizen
Tastes like a scaled-up sweet stout with higher fruitiness. Similar to some Imperial Stouts without the high bitterness, strong/burnt roastiness, and late hops, and with lower alcohol. Much more sweet and less hoppy than American Stouts. Much sweeter and less bitter than the similar-gravity Export Stouts.
Name
Foreign Extra Stout
Style Guide
BJCP 2015
BJCP
16 D
Alkohol
6.3 - 8.0 %vol
Stammwürze
14 - 18.75 °P
Restextrakt
2.5 - 4.5 %gew
Bittere
50 - 70 IBU
Farbe
79 - 105.5 EBC
Aussehen
Very deep brown to black in color. Clarity usually obscured by deep color (if not opaque, should be clear). Large tan to brown head with good retention.
Geschmack
Moderate to high roasted grain and malt flavor with a coffee, chocolate, or lightly burnt grain character, although without a sharp bite. Moderately dry. Low to medium esters. Medium to high bitterness. Moderate to no hop flavor, can be earthy, herbal, or floral. Diacetyl medium-low to none.
Geruch
Moderate to high roasted grain aromas, often with coffee, chocolate and/or lightly burnt notes. Low to medium fruitiness. May have a sweet aroma, or molasses, licorice, dried fruit, and/or vinous aromatics. Stronger versions can have a subtle, clean aroma of alcohol. Hop aroma moderately low to none, can be earthy, herbal or floral. Diacetyl low to none.
Mundgefühl
Medium-full to full body, often with a smooth, sometimes creamy character. May give a warming (but never hot) impression from alcohol presence. Moderate to moderately-high carbonation.
Gesamteindruck
A very dark, moderately strong, fairly dry, stout with prominent roast flavors.
Zutaten
Pale and dark roasted malts and grains, historically also could have used brown and amber malts. Hops mostly for bitterness, typically English varieties. May use adjuncts and sugar to boost gravity.
Geschichte
Stronger stouts brewed for the export market today, but with a history stretching back to the 18th and 19th centuries when they were more heavily-hopped versions of stronger export stouts. Guinness Foreign Extra Stout (originally, West India Porter, later Foreign Extra Double Stout) was first brewed in 1801 according to Guinness with “extra hops to give it a distinctive taste and a longer shelf life in hot weather, this is brewed [today] in Africa, Asia and the Caribbean. It [currently] makes up 40% of all the Guinness brewed around the world.”
Kommentar
Also known as Foreign Stout, Export Stout, Foreign Export Stout. Historic versions (before WWI, at least) had the same OG as domestic Extra Stouts, but had a higher ABV because it had a long secondary with Brettanomyces chewing away at it. The difference between domestic and foreign versions were the hopping and length of maturation.
Beispiele
Coopers Best Extra Stout, Guinness Foreign Extra Stout, The Kernel Export Stout, Ridgeway Foreign Export Stout, Southwark Old Stout
Notizen
Similar in balance to an Irish Extra Stout, but with more alcohol. Not as big or intense as a Russian Imperial Stout. Lacking the strong bitterness and high late hops of American Stouts. Similar gravity as Tropical Stout, but with a drier finish, higher bitterness, and less esters.
Name
British Strong Ale
Style Guide
BJCP 2015
BJCP
17 A
Alkohol
5.5 - 8.0 %vol
Stammwürze
13.75 - 20 °P
Restextrakt
3.75 - 5.5 %gew
Bittere
30 - 60 IBU
Farbe
20 - 57.5 EBC
Aussehen
Deep gold to dark reddish-brown color (many are fairly dark). Generally clear, although darker versions may be almost opaque. Moderate to low cream- to light tan-colored head; average retention.
Geschmack
Medium to high malt character often rich with nutty, toffee, or caramel flavors. Light chocolate notes are sometimes found in darker beers. May have interesting flavor complexity from brewing sugars. Balance is often malty, but may be well hopped, which affects the impression of maltiness. Moderate fruity esters are common, often with a dark fruit or dried fruit character. The finish may vary from medium dry to somewhat sweet. Alcoholic strength should be evident, though not overwhelming. Diacetyl low to none, and is generally not desirable.
Geruch
Malty-sweet with fruity esters, often with a complex blend of dried-fruit, caramel, nuts, toffee, and/or other specialty malt aromas. Some alcohol notes are acceptable, but shouldn’t be hot or solventy. Hop aromas can vary widely, but typically have earthy, resiny, fruity, and/or floral notes. The balance can vary widely, but most examples will have a blend of malt, fruit, hops, and alcohol in varying intensities.
Mundgefühl
Medium to full, chewy body. Alcohol warmth is often evident and always welcome. Low to moderate carbonation. Smooth texture.
Gesamteindruck
An ale of respectable alcoholic strength, traditionally bottled-conditioned and cellared. Can have a wide range of interpretations, but most will have varying degrees of malty richness, late hops and bitterness, fruity esters, and alcohol warmth. Judges should allow for a significant range in character, as long as the beer is within the alcohol strength range and has an interesting ‘British’ character, it likely fits the style. The malt and adjunct flavors and intensity can vary widely, but any combination should result in an agreeable palate experience.
Zutaten
Grists vary, often based on pale malt with caramel and specialty malts. Some darker examples suggest that dark malts (e.g., chocolate, black malt) may be appropriate, though sparingly so as to avoid an overly roasted character. Sugary adjuncts are common, as are starchy adjuncts (maize, flaked barley, wheat). Finishing hops are traditionally English.
Geschichte
The heritage varies since this category generally reflects a grouping of unrelated minor styles with limited production. Some are historical recreations while others are modern. Some directly descend from older styles such as Burton ales, while others maintain a historical connection with older beers. As a grouping, the notion is relatively modern since beers of this strength category would not have been abnormal in past centuries. Do not use this category grouping to infer historical relationships between examples; this is almost a modern British specialty category where the ‘special’ attribute is alcohol level.
Kommentar
As an entry category more than a style, the strength and character of examples can vary widely. Fits in the style space between normal gravity beers (strong bitters, brown ales, English porters) and barleywines. Can include pale malty-hoppy beers, English winter warmers, strong dark milds, smaller Burton ales, and other unique beers in the general gravity range that don’t fit other categories. Traditionally a bottle-conditioned product suitable for cellaring.
Beispiele
Fuller’s 1845, Harvey’s Elizabethan Ale, J.W. Lees Manchester Star, Samuel Smith’s Winter Welcome, Young’s Winter Warmer
Notizen
Significant overlap in gravity with old ales, but not having a stale or aged character. A wide range of interpretations is possible. Should not be as rich or strong as an English Barleywine. Stronger than the stronger everyday beers (strong bitters, brown ales, porters). More specialty malt and/or sugar character than American Strong Ales.
Name
Old Ale
Style Guide
BJCP 2015
BJCP
17 B
Alkohol
5.5 - 9.0 %vol
Stammwürze
13.75 - 22 °P
Restextrakt
3.75 - 5.5 %gew
Bittere
30 - 60 IBU
Farbe
25.5 - 57.5 EBC
Aussehen
Light amber to very dark reddish-brown color (most are fairly dark). Age and oxidation may darken the beer further. May be almost opaque (if not, should be clear). Moderate to low cream- to light tan-colored head; may be adversely affected by alcohol and age.
Geschmack
Medium to high malt character with a luscious malt complexity, often with nutty, caramelly and/or molasses-like flavors. Light chocolate or roasted malt flavors are optional, but should never be prominent. Balance is often malty-sweet, but may be well hopped (the impression of bitterness often depends on amount of aging). Moderate to high fruity esters are common, and may take on a dried-fruit or vinous character. The finish may vary from dry to somewhat sweet. Extended aging may contribute oxidative flavors similar to a fine old Sherry, Port or Madeira. Alcoholic strength should be evident, though not overwhelming. Diacetyl low to none. Some wood-aged or blended versions may have a lactic or Brettanomyces character; but this is optional and should not be too strong. Any acidity or tannin from age should be well-integrated and contribute to complexity in the flavor profile, not be a dominant experience.
Geruch
Malty-sweet with fruity esters, often with a complex blend of dried-fruit, vinous, caramelly, molasses, nutty, toffee, light treacle, and/or other specialty malt aromas. Some alcohol and oxidative notes are acceptable, akin to those found in Sherry or Port. Hop aromas not usually present due to extended aging.
Mundgefühl
Medium to full, chewy body, although older examples may be lower in body due to continued attenuation during conditioning. Alcohol warmth is often evident and always welcome. Low to moderate carbonation, depending on age and conditioning. Light acidity may be present, as well as some tannin if wood-aged; both are optional.
Gesamteindruck
An ale of moderate to fairly significant alcoholic strength, bigger than standard beers, though usually not as strong or rich as barleywine. Often tilted towards a 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.
Zutaten
Composition varies, although generally similar to British Strong Ales. The age character is the biggest driver of the final style profile, which is more handling than brewing. May be aged in wood, but should not have a strong wood character.
Geschichte
Historically, an aged ale used as stock ales for blending or enjoyed at full strength (stale or stock refers to beers that were aged or stored for a significant period of time). There are at least two definite types in Britain today, weaker draught ones that are similar aged milds of around 4.5%, and stronger ones that are often 6-8% or more.
Kommentar
Strength and character varies widely. The predominant defining quality for this style is the impression of age, which can manifest itself in different ways (complexity, lactic, Brett, oxidation, leather, vinous qualities, etc.). Even if these qualities are otherwise faults, if the resulting character of the beer is still pleasantly drinkable and complex, then those characteristics are acceptable. In no way should those allowable characteristics be interpreted as making an undrinkably off beer as somehow in style. Old Peculier is a fairly unique type of beer that is quite different than other Old Ales.
Beispiele
Burton Bridge Olde Expensive, Gale’s Prize Old Ale, Greene King Strong Suffolk Ale, Marston Owd Roger, Theakston Old Peculier
Notizen
Roughly overlapping the British Strong Ale and the lower end of the English Barleywine styles, but always having an aged quality. The distinction between an Old Ale and a Barleywine is somewhat arbitrary above 7% ABV, and generally means having a more significant aged quality (particularly from wood). Barleywines tend to develop more of a ‘mature’ quality, while Old Ales can show more of the barrel qualities (lactic, Brett, vinous, etc.).
Name
Wee Heavy
Style Guide
BJCP 2015
BJCP
17 C
Alkohol
6.5 - 10.0 %vol
Stammwürze
17.5 - 32.5 °P
Restextrakt
4.5 - 10 %gew
Bittere
17 - 35 IBU
Farbe
36 - 65.5 EBC
Aussehen
Light copper to dark brown color, often with deep ruby highlights. Clear. Usually has a large tan head, which may not persist. Legs may be evident in stronger versions.
Geschmack
Richly malty with significant caramel (particularly in stronger versions). Hints of roasted malt may be present (sometimes perceived as a faint smoke character), as may some nutty character, all of which may last into the finish. Peat smoke is inappropriate. Hop flavors and bitterness are low to medium-low, so the malt presence should dominate the balance. Diacetyl should be low to none. Low to moderate esters and alcohol are usually present. Esters may suggest plums, raisins or dried fruit. The palate is usually full and sweet, but the finish may be sweet to medium-dry, sometimes with a light roasty-grainy note.
Geruch
Deeply malty, with a strong caramel component. Lightly smoky secondary aromas may also be present, adding complexity; peat smoke is inappropriate. Diacetyl should be low to none. Low to moderate esters and alcohol are often present in stronger versions. Hops are very low to none, and can be slightly earthy or floral.
Mundgefühl
Medium-full to full-bodied, with some versions (but not all) having a thick, chewy viscosity. A smooth, alcoholic warmth is usually present and is quite welcome since it balances the malty sweetness. Moderate carbonation.
Gesamteindruck
Rich, malty, dextrinous, and usually caramel-sweet, these beers can give an impression that is suggestive of a dessert. Complex secondary malt and alcohol flavors prevent a one-dimensional quality. Strength and maltiness can vary, but should not be cloying or syrupy.
Zutaten
Well-modified pale malt, with roasted barley for color. May use some crystal malt for color adjustment. Slight smoke character may be present in some versions, but derives from roasted grains or from the boil. Peated malt is absolutely not traditional.
Geschichte
More related to historical brews than modern lower-strength Scottish ales, these beers have their roots in the strong ales of the 1700s and 1800s, although formulations and methods have changed. A premium product, often produced for export. Modern versions have lower starting and finishing gravities than their historical ancestors.
Kommentar
Also known as “strong Scotch ale.” The term “wee heavy” means “small strong” and traces to the beer that made the term famous, Fowler’s Wee Heavy, a 12 Guinea Ale. Historically, the strongest beer from a Scottish ale parti-gyle.
Beispiele
Belhaven Wee Heavy, Gordon Highland Scotch Ale, Inveralmond Blackfriar, McEwan’s Scotch Ale, Orkney Skull Splitter, Traquair House Ale
Notizen
Somewhat similar to an English Barleywine.
Name
Englischer Barleywine
Style Guide
BJCP 2015
BJCP
17 D
Alkohol
8.0 - 12.0 %vol
Stammwürze
20 - 30 °P
Restextrakt
4.5 - 7.5 %gew
Bittere
35 - 70 IBU
Farbe
20 - 57.5 EBC
Aussehen
Color may range from rich gold to very dark amber or even dark brown (often has ruby highlights, but should not be opaque). Low to moderate off-white head; may have low head retention. May be cloudy with chill haze at cooler temperatures, but generally clears to good to brilliant clarity as it warms. The color may appear to have great depth, as if viewed through a thick glass lens. High alcohol and viscosity may be visible in “legs” when beer is swirled in a glass.
Geschmack
Strong, intense, complex, multi-layered malt flavors ranging from bready, toffee, and biscuity in paler versions through nutty, deep toast, dark caramel, and/or molasses in darker versions. Moderate to high malty sweetness on the palate, although the finish may be moderately sweet to moderately dry (depending on aging). Some oxidative or vinous flavors may be present, and often complex alcohol flavors should be evident. Moderate to fairly high fruitiness, often with a dark- or dried-fruit character. Hop bitterness may range from just enough for balance to a firm presence; balance therefore ranges from malty to somewhat bitter. Pale versions are often more bitter, better attenuated, and might show more hop character than darker versions; however, all versions are malty in the balance. Low to moderately high hop flavor, often floral, earthy, or marmalade-like English varieties.
Geruch
Very rich and strongly malty, often with a caramel-like aroma in darker versions or a light toffee character in paler versions. May have moderate to strong fruitiness, often with a dark- or dried-fruit character, particularly in dark versions. The hop aroma may range from mild to assertive, and is typically floral, earthy, or marmalade-like. Alcohol aromatics may be low to moderate, but are soft and rounded. The intensity of these aromatics often subsides with age. The aroma may have a rich character including bready, toasty, toffee, and/or molasses notes. Aged versions may have a sherry-like quality, possibly vinous or port-like aromatics, and generally more muted malt aromas.
Mundgefühl
Full-bodied and chewy, with a velvety, luscious texture (although the body may decline with long conditioning). A smooth warmth from aged alcohol should be present. Carbonation may be low to moderate, depending on age and conditioning.
Gesamteindruck
A showcase of malty richness and complex, intense flavors. Chewy and rich in body, with warming alcohol and a pleasant fruity or hoppy interest. When aged, it can take on port-like flavors. A wintertime sipper.
Zutaten
High-quality, well-modified pale malt should form the backbone of the grist, with judicious amounts of caramel malts. Dark malts should be used with great restraint, if at all, as most of the color arises from a lengthy boil. English hops such as Northdown, Target, East Kent Goldings and Fuggles are typical. Characterful British yeast.
Geschichte
Strong ales of various formulations have long been brewed in England, and were known by several names. The modern barleywine traces back to Bass No. 1, which was first called a barleywine in 1872. Barleywines were darker beers until Tennant (now Whitbread) first produced Gold Label, a gold-colored barleywine in 1951. Usually the strongest ale offered by a brewery, and in recent years many commercial examples are now vintage-dated and offered as a limited-release winter seasonal specialty. The original barleywine style that inspired derivative variations in Belgium, the United States, and elsewhere in the world.
Kommentar
The richest and strongest of modern English Ales. The character of these ales can change significantly over time; both young and 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. Paler varieties won’t have the caramel and richer malt flavors, nor will they typically have the darker dried fruits – don’t expect flavors and aromatics that are impossible from a beer of that color. Typically written as “Barley Wine” in the UK, and “Barleywine” in the US.
Beispiele
Adnams Tally-Ho, Burton Bridge Thomas Sykes Old Ale, Coniston No. 9 Barley Wine, Fuller’s Golden Pride, J.W. Lee’s Vintage Harvest Ale, Robinson’s Old Tom
Notizen
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. Has some overlap British Old Ale on the lower end, but generally does not have the vinous qualities of age; rather, it tends to display the mature, elegant signs of age.
Name
Blonde Ale
Style Guide
BJCP 2015
BJCP
18 A
Alkohol
3.8 - 5.5 %vol
Stammwürze
9.5 - 13.5 °P
Restextrakt
2 - 3.25 %gew
Bittere
15 - 28 IBU
Farbe
7 - 15 EBC
Aussehen
Hellgelbe bis tiefgoldene Farbe. Klar bis brilliant. Geringe bis mittlere weiße Schaumkrone mit mittlerer bis guter Haltbarkeit.
Geschmack
Anfangs weiche malzige Süße, optional mit einigen leichten Noten von Spezialmalzen (z.B. Brot, Toast, Biscuit, Weizen). Karamellgeschmack ist normalerweise nicht vorhanden, wenn doch, dann nur leichte Karamellnoten von helleren Malzen. Geringe bis mittlere Fruchtester sind optional, aber willkommen. Leichter bis moderater Hopfengeschmack (beliebiger Sorten), aber nicht zu aggressiv. Mittel-geringe bis mittlere Bittere, aber normalerweise eher in Richtung Malz oder gleichwertig ausbalanciert. Im Abgang mittel-trocken bis etwas malzig-süß, wobei der Eindruck von Süße eher ein Ausdruck der geringen Bittere als wirklich vorhandener Restsüße ist.
Geruch
Leichtes bis mäßiges süßliches Malzaroma, eventuell mit leichten brotigen oder Karamellnoten. Eine geringe bis mäßige Fruchtigkeit ist optional, aber akzeptabel. Kann geringes bis mittleres Hopfenaroma haben und es kann fast jede Hopfensorte eingesetzt werden, wobei zitrusartige, blumige, fruchtige und würzige Noten üblich sind.
Mundgefühl
Mittel-leichter bis mittlerer Körper. Mittlere bis hohe Karbonisiserung. Weich, ohne schwer zu sein.
Gesamteindruck
Ein guttrinkbares, leicht zugängliches, malzorientiertes amerikanisches Craft Bier, oft mit interessanten Frucht-, Hopfen- oder Spezialmalz-Noten. Gut ausgewogen und rein, ist es ein erfrischendes Bier ohne aggressive Geschmacksnoten.
Zutaten
Generell komplett aus Malz, kann aber bis zu 25% Weizenmalz und Zuckerzusätze enthalten. Jedr Hopfensorte kann benutzt werden. Reintönige amerikanische, leicht fruchtige englische oder eine Kölsch-Hefe. Kann auch mit untergäriger Hefe vergoren und kalt gelagert werden. Einige Versionen können Zusätze von Honig, Gewürzen und/oder Früchten haben, wobei das Bier in die entsprechende Spezialbier-Kategorie eingereicht werden sollte, wenn eine dieser Zusätze stärker als ein Hintergrund-Geschmack ist.
Geschichte
An American craft beer style produced by many microbreweries and brewpubs, particularly those who cannot produce lagers. Regional variations exist (many US West Coast brewpub examples are more assertive, like pale ales) but in most areas this beer is designed as the least challenging beer in their lineup.
Kommentar
Brewpub alternative to standard American lagers, typically offered as an entry-level craft beer.
Beispiele
Kona Big Wave Golden Ale, Pelican Kiwanda Cream Ale, Russian River Aud Blonde, Victory Summer Love, Widmer Citra Summer Blonde Brew
Notizen
Typically has more flavor than American Lagers and Cream Ales. Less bitterness than an American Pale Ale.
Name
Amerikanisches Pale Ale
Style Guide
BJCP 2015
BJCP
18 B
Alkohol
4.5 - 6.2 %vol
Stammwürze
11.25 - 15 °P
Restextrakt
2.5 - 3.75 %gew
Bittere
30 - 50 IBU
Farbe
12 - 25.5 EBC
Aussehen
Hell golden bis hell bernsteinfarben. Mäßig große weiße bis weißliche Schaumkrone mit guter Haltbarkeit. Generell recht klar, wobei kaltgehopfte Versionen leicht trüb sein können.
Geschmack
Mäßiger bis starker Hopfengeschmack mit den typischen Eigenschaften von amerikanischen oder Neue-Welt-Hopfensorten (zitrusartig, blumig, kiefernartig, harzig, würzig, nach Tropen- oder Steinfrüchten, Beeren oder Melone usw.). Geringe bis mäßige Malzigkeit, die den Hopfen unterstützt und optional kleine Mengen von Spezialmalznoten zeigt (brotig, nussig, biscuitartig). Typischerweise mehr in Richtung der späten Hopfengaben und der Bittere ausbalanciert. Die Malzigkeit soll den Hopfen unterstützen, nicht von ihm ablenken. Karamellgeschmack ist oft nicht vorhanden oder recht zurückhaltend (aber akzeptabel, solange er mit dem Hopfen harmoniert). Fruchtester sind mäßig bis nicht vorhanden, wobei manche Hopfensorten sehr fruchtig ein können. Mäßige bis starke Hopfenbittere mit einem mittleren bis trockenen Abgang. Hopfengeschmack und Bittere hängen oft bis in den Abgang nach, aber der Nachgeschmack sollte generell sauber und nicht kratzig sein. Die Kalthopfung kann, wen sie angewendet wird, grasige Noten einbringen, die aber nicht übermäßg werden sollten
Geruch
Mäßiges bis starkes Hopfenaroma von amerikanischen oder Neue-Welt-Hopfensorten, mit einer großen Palette möglicher Noten wie zitrusartig, blumig, kiefernartig, harzig, würzig, nach Tropen- oder Steinfrüchten, Beeren oder Melone. Keine dieser speziellen Noten sind erforderlich, aber der Hopfen sollte deutlich spürbar sein. Geringe bis mäßige Malzigkeit unterstützt den Hopfen und kann optional kleine Mengen an Noten von Spezialmalzen zeigen (brotig, nussig, Biscuit, Karamell). Fruchtester können mäßig bis nicht vorhanden sein. Kalthopfung kann, wenn sie angewendet wird, grasige Noten beisteuern, die aber nicht übermäßig sein dürfen.
Mundgefühl
Mittel-leichter bis mittlerer Körper. Mäßige bis hohe Karbonisierung. Insgesamt weicher Abgang ohne Adstringenz und Kratzigkeit.
Gesamteindruck
Ein helles, erfrischendes und hopfiges Ale, das gerade so viel unterstützende Malzigkeit hat, um das Bier gut ausbalanciert und leicht trinkbar zu machen. Die klare Hopfigkeit kann entweder von klassischen oder amerikanischen oder Neue-welt-Hopfen stammen und unterschiedlichste Eigenschaften haben. Ein mittelstarkes, hopfenbetontes helles amerikanisches Craft Bier, das durch seine Ausgewogenheit generell leichter zugänglich ist als die modernen amerikanischen IPAs.
Zutaten
Pale Ale Malz, typisch nordamerikanisches zweireihiges. Amerikanische oder Neue-Welt-Hopfen mit einer breiten Palette zulässiger Eigenschaften. merikanische oder englische Hefe (neutral bis leicht fruchtig). Spezialmalze können Charakter und Komplexität einbringen, machen aber generell nur einen kleinen Teil der Schütung aus. Um unterschiedliche Biermarken zu differenzieren, werden oft Malze eingesetzt, die Malzgeschmack und Schwere, leichte Süße und toastige oder brotige Noten erzeugen.
Geschichte
Eine moderne amerikanische Craft-Bier-Ära-Abwandlung englischer Pale Ales mit den landestypischen Zutaten (Hopfen, Malze, Hefe und Wasser). Bevor die IPAs so explosiv populär wurden, war es traditionell das bestbekannte und populärste amerikanische Craft Bier.
Kommentar
Es werden ständig neue Hopfensorten und Nutzungsmethoden entwickelt. Verkoster sollten Eigenschaften moderner Hopfen in diesem Stil ebenso erlauben wie die klassischer Sorten. Der Stil wird zunehmend zu einem internationalen Craft Bier Stil mit lokalen Anpassungen in vielen Ländern mit wachsendem Craft Bier Markt. Die Art der Hopfung kann von klassischen großen Bittergaben über modernere Beispiele mit großzügigen späten Gaben reichen - alle Variantn sind erlaubt.
Beispiele
Ballast Point Grunion Pale Ale, Firestone Walker Pale 31, Great Lakes Burning River, Sierra Nevada Pale Ale, Stone Pale Ale, Tröegs Pale Ale
Notizen
Typischwerweise heller in der Farbe, reiner bei den Gärnebenprodukten und mit weniger Karamellgeschmack als die englischen Gegenstücke. Es kann etwas Überlappung in der Farbe zwischen amerikanischen Pale Ales und amerikanischen Amber Ales geben. Das amerikanische Pale Ale ist generell reiner, hat ein schwächeres Karamellmalzprofil, weniger Körper und oft mehr späte Hopfengaben. Weniger bitter ausbalanciert und weiniger Alkohol als amerikanische IPAs. Ausgewogener, leichter trinkbar und weniger intensiv hopfenbetont und bitter als leichte amerikanische IPAs (Session IPAs).
Name
Amerikanisches Amber Ale
Style Guide
BJCP 2015
BJCP
19 A
Alkohol
4.5 - 6.2 %vol
Stammwürze
11.25 - 15 °P
Restextrakt
2.5 - 3.75 %gew
Bittere
25 - 40 IBU
Farbe
25.5 - 44 EBC
Aussehen
Bernsteinfarbene bis kupferbraune Farbe. Mäßig große weißliche Schaumkrone mit guter Haltbarkeit. Generell recht klar, wobei kaltgehopfte Versionen leicht trüb sein können.
Geschmack
Mäßiger bis starker Hopfengeschmack mit den charakteristischen Eigenschaften amerikanischer und Neur-Welt-Hopfensorten (zitrusartig, blumig, harzig, würzig, tropen-, beeren- oder steinfruchtartig, Melone, Kiefer). Ein zitrusartiger Hopfencharakter ist üblich, aber nicht erforderlich. Der Malzgeschmack ist mäßig bis stark und zeigt üblicherweise zunächst einen malzige Süße gefolgt von einem mäßigen Karamellgeschmack (und manchmal dem anderer Spezialmalze in geringerer Menge). Malz und Hopfenbittere sind üblicherweise ausbalanciert und unterstützen sich gegenseitig, was aber in beide Richtungen variieren kann. Fruchtester können mäßig bis nicht vorhanden sein. Karamallsüße und Hopfengeschmack/Bittere können bis in den mittleren bis vollen Abgang nachhängen.
Geruch
Geringes bis mäßiges Hopfenaroma mit den typischen Eigenschaften amerikanischer und Neuer-Welt-Hopfensorten (zitrusartig, blumig, harzig, würzig, tropen-, beeren- oder steinfruchtartig, Melone, Kiefer). Ein zitrusartiger Hopfencharakter ist üblich, aber nicht erforderlich. Mäßig-geringe bis mäßig-hohe Malzigkeit (üblicherweise mit einem mäßigen Karamellcharakter), die den Hopfen entweder unterstützen, ausbalancieren oder überdecken kann. Ester können mäßig bis nicht vorhanden sein.
Mundgefühl
Mittlerer bis mittel-voller Körper. Mittlere bis hohe Karbonisierung. Insgesamt weicher Abgang ohne Adstringenz. Stärkere Versionen haben etwas Alkoholwärme.
Gesamteindruck
Ein bernsteinfarbenes, hopfiges, mittelstarkes amerikanisches Craft Bier mit einem karamellig-malzigen Geschmack. Die Balance kann unterschiedlich sein: manche Versionen sind recht malzig, während andere aggresiv hopfig sind. Hopfige und bittere Versionen sollten gut mit dem Karamell- und Malzprofil harmonieren.
Zutaten
Typischerweise nordamerikanisches zweireihiges Pale Ale Malz. Mittlere bis dunkle Karamellmalze. Kann auch Spezialmalze enthalten, die zusätzlich Charakter und Einzigartigkeit ergeben. Amerikanische oder Neue-Welt-Hopfen, oft mit zitrusartigen Noten, sind üblich, aber auch andere Sorten können benutzt werden.
Geschichte
Ein moderner amerikanischer Craft Bier Stil, der als eine Variation der amerikanischen Pale Ales entwickelt wurde. Diese Biere, die in manchen Regionen auch einfach als Red Ale bekannt sind, wurden im hopfenliebenden Nordkalifornien und im pazifischen Nordwesten poplulär, bevor sie die gesamten USA eroberten.
Kommentar
Es kann Überlappungen mit dunkleren amerikanischen Pale Ales geben, wobei Malzgeschmack und Balance unterschiedlich sind. Regionale Varianten existieren, von denen einige eher duchschnittlich, andere aggressiv gehopft sind. Stärkere und bitterere Versionen sind jetzt im Red IPA Stil erfasst.
Beispiele
Deschutes Cinder Cone Red, Full Sail Amber, Kona Lavaman Red Ale, North Coast Ruedrich’s Red Seal Ale, Rogue American Amber Ale, Tröegs HopBack Amber Ale
Notizen
Dunkler, mehr Karamell, mehr Körper und generell in der Balance weniger Bitter als amerikanische Pale Ales. Weniger Alkohol, Bittere und Hopfen als Red IPAs. Weniger Stark, malzig und hopfig als amerikanische Strong Ales. Sollte keinen Schokoladen- oder Röstcharakter haben, der an ein amerikanisches Brown Ale erinnert (geringe Mengen sind ok).
Name
California Common
Style Guide
BJCP 2015
BJCP
19 B
Alkohol
4.5 - 5.5 %vol
Stammwürze
12 - 13.5 °P
Restextrakt
2.75 - 3.5 %gew
Bittere
30 - 45 IBU
Farbe
25.5 - 36 EBC
Aussehen
Mittelere Bernstein- bis helle Kupferfarbe. Generell klar. Mäßige weißliche Schaumkrone mit guter Haltbarkeit.
Geschmack
Mäßig malzig mit ausgeprägter Hopfenbittere. Der Malzcharakter ist üblicherweise toastig (nicht röstig) und karamellartig. Geringer bis mäßg starker Hopfengeschmack, der üblicherweise die rustikalen, traditionellen Eigenschaften amerikanischer Hopfensorten hat (oft holzig, rustikal, minzartig). Im Abgang recht trocken und knackig, mit einer nachhängenden Hopfenbittere und kräftigem, getreidigem Malzgeschmack. Leichte Fruchtester sind akzeptabel, sonst aber reintönig.
Geruch
Zeigt typischerweise die Eigenschaften der rustikalen, traditionellen amerikanischen Hopfen (oft mit holzigen, rustikalen oder minzartigen Noten) in mäßiger bis hoher Stärke. Leichte Fruchtigkeit ist akzeptabel. Geringe bis mäßige Karamell- und/oder toastige Malzaromen unterstützen den Hopfen.
Mundgefühl
Mittlerer Körper. Mittlere bis mittel-hohe Karbonisierung.
Gesamteindruck
Ein leichtes, fruchtiges Bier mit einer kräftigen, getreidigen Malzigkeit, interessanten toastigen und karamellartigen Geschmacksnoten und ein Musterbeispiel der Eigenschaften traditioneller amerikanischer Hopfen.
Zutaten
Pale Ale Malz, nicht zitrusartige Hopfen (oft Northern Brewer), geringe Mengen von gerösteten Malzen und/oder Karamellmalzen. Untergärige Hefe, wobei einige Stämme (oft mit dem Zusatz “California” im Namen) besser als andere dazu geeignet sind, unter typischerweise höheren Temperaturen (13 bis 16°C) zu vergären. Es gilt zu beachten, dass einige deutsche Hefestämme einen unangebrachten Schwefelcharakter erzeugen.
Geschichte
Das Original von der amerikanischen Westküste wurde ursprünglich als Steam Beer in der Zeit des Goldrauschs gebraut. Traditionell wurden große, flache Gärbottiche benutzt, um den Vorteil der kühlen Umgebungstemperaturen der San Francisco Bay Area zu nutzen, weil andere Kühlmöglichkeiten fehlten. Es wird zwar mit einer untergärigen Hefe vergoren, die aber so ausgewählt wurde, dass sie auch bei wärmeren Temperaturen ein reintöniges Bier erzeugt. Moderne Versionen basieren auf der Wiederentdeckung des Stils durch Anchor Brewing in den 70er Jahren.
Kommentar
Dieser Stil ist eng um den Prototyp Anchor Steam definiert, wobei auch andere typische Zutaten der Ära erlaubt sind. Northern Brewer Hopfen sind nicht ausdrücklich vorgeschrieben, aber moderne amerikanische und Neue-Welt-Hopfen (speziell die zitrusartigen) sind trotzdem ungeeignet.
Beispiele
Anchor Steam, Flying Dog Old Scratch Amber Lager, Schlafly Pi Common, Steamworks Steam Engine Lager
Notizen
Oberflächlich gesehen einem amerikanischen Amber Ale ähnlich, aber mit mit einer speziellen Auswahl von Malzen und Hopfen - Hopfengeschmack und -Aroma von traditionellen (nicht modernen) amerikanischen Hopfen, eher toastartiger Malzgeschmack, die Hopfung immer kräftig und unter warmen Temperaturen mit einer untergärigen Hefe vergoren. Geringerer Vergärungsgrad, weniger Karbonisierung und weniger Fruchtigkeit als die australischen Sparkling Ales.
Name
Amerikanisches Brown Ale
Style Guide
BJCP 2015
BJCP
19 C
Alkohol
4.3 - 6.2 %vol
Stammwürze
11.25 - 15 °P
Restextrakt
2.5 - 4 %gew
Bittere
20 - 30 IBU
Farbe
47 - 92 EBC
Aussehen
Helle bis sehr dunkle braune Farbe. Klar. Geringe bis mäßige weißliche bis hell bräunliche Schaumkrone.
Geschmack
Mäßige süßliche bis schwere, komplexe Malzigkeit mit Noten von Schokolade, Karamell, Nüssen oder Toast, mit mittlerer bis mittel-hoher Bittere. Der mittlere bis mittel-trockene Abgang erzeugt einen Nachgeschmack sowohl vom Malz als auch vom Hopfen. Der Hopfengechmack kann leicht bis mäßig sein und optional einen zitrusartigen, fruchtigen oder tropischen Charakter haben, wobei jeder Hopfengeschmack, der das Malz ergänzt, akzeptabel ist. Sehr geringe bis mäßige Fruchtester.
Geruch
Mäßige süßliche bis schwere Malzigkeit mit Noten von Schokolade, Karamell, Nüssen und/oder Toast. Das Hopfenaroma ist typisch gering bis mäßig und von Hopfen beliebiger Sorten, die das Malz ergänzen. Einige Interpretationen des Stils zeigen ein stärkeres Hopfenaroma, den Charakter amerikanischer oder Neuer-Welt-Hopfen (zitrusartig, fruchtig, tropisch etc.) und/oder ein frisches Aroma vom Kalthopfen (alles optional). Fruchtester sind mäßig bis sehr gering. Die dunklen Malze wirken robuster als bei anderen Brown Ales, aber nicht ganz so stark wie bei einem Porter. Malz und Hopfen sind generell ausgewogen.
Mundgefühl
Mittlerer bis mittel-voller Körper. Bitterere Versionen hinterlassen einen trockenen, harzigen Eindruck. Mäßige bis mäßig-hohe Karbonisierung.
Gesamteindruck
Ein malziges, aber hopfiges Bier, oft mit schokaladen- oder karamellartigem Geschmack. Der Hopfengeschmack ergänzt und verstärkt eher das Malz, als das er mit ihm kollidiert.
Zutaten
Gut gelöstes helles Malz plus Karamellmalz und dunklere Malze (typisch Chocolate Malt). Amerikanische Hopfen sind typisch, aber europäische und Neue-Welt-Hopfen können ebenso benutzt werden.
Geschichte
Ein amerikanischer Stil der modernen Craft Bier Ära. Abgeleitet vom englischen Bown Ale, aber mit mehr Hopfen. Pete’s Wicked Ale war eines der ersten und bekanntesten Beispiele und inspirierte viele Nachahmungen. Die bei Hobbybrauern beliebten sehr hopfigen Versionen werden manchmal auch Texas Brown Ale genannt, sind jetzt aber besser als Brown IPA eingestuft.
Kommentar
Die meisten kommerziellen amerikanischen Brown Ales sind nicht so aggressiv wie die Heimbrau- und einige moderne Craft-Versionen. Dieser Stil reflektiert eher die aktuellen kommerzielle Angebote, die typischerweise als amerikanische Brown Ales vermarktet werden, als die hopfigeren, stärkeren Heimbrau-Versionen der frühen Tage des Hobbybrauens. Diese Brown Ales in IPA-Stärke sollten besser in der Kategorie Specialty IPA als Brown IPA eingereicht werden.
Beispiele
Anchor Brekle’s Brown, Big Sky Moose Drool Brown Ale, Brooklyn Brown Ale, Bell’s Best Brown, Cigar City Maduro Brown Ale, Smuttynose Old Brown Dog Ale, Telluride Face Down Brown
Notizen
Mehr Geschmack nach Karamell oder Schokolade als bei amerikanischen Pale oder Amber Ales, typischerweise mit weniger prominenter Bittere. Weniger Bittere, Alkohol und Hopfen als Brown IPAs. Bitterer und generell hopfiger als englische Brown Ales, mit größerer Malzpräsenz, üblicherweise mehr Alkohol und dem Charakter von amerikanischen oder Neue-Welt-Hopfen.
Name
Amerikanisches Porter
Style Guide
BJCP 2015
BJCP
20 A
Alkohol
4.8 - 6.5 %vol
Stammwürze
12.5 - 17.5 °P
Restextrakt
3 - 4.5 %gew
Bittere
25 - 50 IBU
Farbe
57.5 - 105.5 EBC
Aussehen
Mittelbraune bis sehr dunkelbraune Farbe, oft mit Rubin- oder Granatfarbenen Glanzlichtern. Kann auch nahezu schwarz sein. Die Klarheit kann bei einem derart dunklen Bier schwer zu beurteilen sein. Große braune Schaumkrone mit mäßig guter Halbarkeit.
Geschmack
Mäßig starker Malzgeschmack meist mit leicht brenzligem Charakter (und manchmal Schokoladen- oder Kaffegeschmack), im Abgang mit etwas getreidger, röstmalzartiger Trockenheit. Insgesamt trockener bis mittel-süßer Abgang. Kann einen etwas scharfen Röstmalzcharakter haben, sollte aber nicht zu stechend, verbrannt oder harsch sein. Mittlere bis hohe Bittere, die durch die Röstmalze betont sein kann. Der Hopfengeschmack kann von sehr gering bis hoch variieren und harzige, erdige oder blumige Geschmacksnoten haben. Dunkle Malze und Hopfen sollten harmonieren. Kaltgehopfte Versionen können einen harzigen Geschmack haben. Fruchtester sind mäßig bis nicht vorhanden.
Geruch
Mittel-leichtes bis mittel-starkes Aroma von dunklen Malzen, oft mit leicht brenzligen Charakter. Optional Noten von Spezialmalzen (getreidig, brotig, toffeeartig, karamellig, Schokolade, Kaffee, schwer und/oder süß). Geringes bis starkes Hopfenaroma, oft mit harzigem, erdigen oder floralen Charakter. Kann kaltgehopft sein. Fruchtester sind mäßig bis nicht vorhanden.
Mundgefühl
Mittlerer bis mittel-voller Körper. Mäßig geringe bis mäßig hohe Karbonisiserung. Stärkere Versionen können etwas Alkoholwärme haben. Darf etwas, aber nicht übermäßig viel Adstringenz von dunklen Malzen haben.
Gesamteindruck
Ein gehaltvolles, malziges dunkles Bier mit einem komplexen und geschmackvollen Röstmalzcharakter.
Zutaten
Kann verschiedene Malze enthalte. Im Vordergrund dunkle Malze, oft dunkles (Black Malt) oder mitteldunkles Röstmalz (Chocolate Malt). Typisch werden amerikanische Hofensorten zur Bitterung benutzt, aber amerikanische oder englische Aromasorten können ebenso eingestzt werden. Starke Zitrusnoten sind generell unerwünscht. Die obergärige Hefe kann eine reintönige amerikanische oder eine charakterstarker englische Sorte sein.
Geschichte
Eine stärkere, aggressivere Version eines vor-Prohibitions-Porters und/oder englischen Porters, die in der modernen Craft Bier Ära entwickelt wurde. Es existieren auch historische Versionen, insbesondere an der amerikanischen Ostküste, von denen einige immer noch produziert werden (siehe auch Historische Biere, vor-Prohibitions-Porter). Dieser Bierstil beschreibt aber die modernen Craft-Versionen.
Kommentar
Ein recht vielfältiger Bierstil mit vielen Interpretationsmöglichkeiten. Intensität und Geschmack der dunklen Malze können sehr unterschiedlich sein. Kann einen starken Hopfencharakter oder möglicherweise viele Gärnebenprodukte haben, was dann den eher ‘amerikanischen’ oder ‘englischen’ Charakter ausmacht.
Beispiele
Anchor Porter, Boulevard Bully! Porter, Deschutes Black Butte Porter, Founders Porter, Great Lakes Edmund Fitzgerald Porter, Smuttynose Robust Porter, Sierra Nevada Porter
Notizen
Bitterer und oft stärker mit mehr dunklen Malzen und Trockenheit als englische Porter oder vor-Probitions-Porter. Leichter und unaufdringlicher als amerikanische Stouts.
Name
Amerikanisches Stout
Style Guide
BJCP 2015
BJCP
20 B
Alkohol
5.0 - 7.0 %vol
Stammwürze
12.5 - 18.75 °P
Restextrakt
2.5 - 5.5 %gew
Bittere
35 - 75 IBU
Farbe
79 - 105.5 EBC
Aussehen
Generally a jet black color, although some may appear very dark brown. Large, persistent head of light tan to light brown in color. Usually opaque.
Geschmack
Moderate to very high roasted malt flavors, often tasting of coffee, roasted coffee beans, dark or bittersweet chocolate. May have the flavor of slightly burnt coffee grounds, but this character should not be prominent. Low to medium malt sweetness, often with rich chocolate or caramel flavors. Medium to high bitterness. Low to high hop flavor, generally citrusy or resiny. Low to no esters. Medium to dry finish, occasionally with a lightly burnt quality. Alcohol flavors can be present up to medium levels, but smooth.
Geruch
Moderate to strong aroma of roasted malts, often having a roasted coffee or dark chocolate quality. Burnt or charcoal aromas are acceptable at low levels. Medium to very low hop aroma, often with a citrusy or resiny character. Medium to no esters. Light alcohol-derived aromatics are also optional.
Mundgefühl
Medium to full body. Can be somewhat creamy, particularly if a small amount of oats have been used to enhance mouthfeel. Can have a bit of roast-derived astringency, but this character should not be excessive. Medium-high to high carbonation. Light to moderately strong alcohol warmth, but smooth and not excessively hot.
Gesamteindruck
A fairly strong, highly roasted, bitter, hoppy dark stout. Has the body and dark flavors typical of stouts with a more aggressive American hop character and bitterness.
Zutaten
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.
Geschichte
A modern craft beer and homebrew style that applied an aggressive American hopping regime to a strong traditional English or Irish stout. The homebrew version was previously known as West Coast Stout, which is a common naming scheme for a more highly-hopped beer.
Kommentar
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).
Beispiele
Avery Out of Bounds Stout, Deschutes Obsidian Stout, North Coast Old No. 38, Rogue Shakespeare Stout, Sierra Nevada Stout
Notizen
Like a hoppy, bitter, strongly roasted Extra or Export Stout. Much more roast and body than a Black IPA. Bigger, stronger versions belong in the Russian Imperial Stout style. Stronger and more assertive, particularly in the dark malt/grain additions and hop character, than American Porter.
Name
Imperial Stout
Style Guide
BJCP 2015
BJCP
20 C
Alkohol
8.0 - 12.0 %vol
Stammwürze
18.75 - 28.75 °P
Restextrakt
4.5 - 7.5 %gew
Bittere
50 - 90 IBU
Farbe
79 - 105.5 EBC
Aussehen
Color may range from very dark reddish-brown to jet black. Opaque. Deep tan to dark brown head. Generally has a well-formed head, although head retention may be low to moderate. High alcohol and viscosity may be visible in “legs” when beer is swirled in a glass.
Geschmack
Rich, deep, complex and frequently quite intense, with variable amounts of roasted malt/grains, maltiness, fruity esters, hop bitterness and flavor, and alcohol. Medium to aggressively high bitterness. Medium-low to high hop flavor (any variety). Moderate to aggressively high roasted malt/grain flavors can suggest bittersweet or unsweetened chocolate, cocoa, and/or strong coffee. A slightly burnt grain, burnt currant or tarry character may be evident. Fruity esters may be low to intense, and can take on a dark fruit character (raisins, plums, or prunes). Malt backbone can be balanced and supportive to rich and barleywine-like, and may optionally show some supporting caramel, bready or toasty flavors. The palate and finish can vary from relatively dry to moderately sweet, usually with some lingering roastiness, hop bitterness and warming character. The balance and intensity of flavors can be affected by aging, with some flavors becoming more subdued over time and some aged, vinous or port-like qualities developing.
Geruch
Rich and complex, with variable amounts of roasted grains, maltiness, fruity esters, hops, and alcohol. The roasted malt character can take on coffee, dark chocolate, or slightly burnt tones and can be light to moderately strong. The malt aroma can be subtle to rich and barleywine-like. May optionally show a slight specialty malt character (e.g., caramel), but this should only add complexity and not dominate. Fruity esters may be low to moderately strong, and may take on a complex, dark fruit (e.g., plums, prunes, raisins) character. Hop aroma can be very low to quite aggressive, and may contain any hop variety. An alcohol character may be present, but shouldn’t be sharp, hot, or solventy. Aged versions may have a slight vinous or port-like quality, but shouldn’t be sour. The balance can vary with any of the aroma elements taking center stage. Not all possible aromas described need be present; many interpretations are possible. Aging affects the intensity, balance and smoothness of aromatics.
Mundgefühl
Full to very full-bodied and chewy, with a velvety, luscious texture (although the body may decline with long conditioning). Gentle smooth warmth from alcohol should be present and noticeable, but not a primary characteristic; in well-conditioned versions, the alcohol can be deceptive. Should not be syrupy or under-attenuated. Carbonation may be low to moderate, depending on age and conditioning.
Gesamteindruck
An intensely-flavored, big, dark ale with a wide range of flavor balances and regional interpretations. Roasty-burnt malt with deep dark or dried fruit flavors, and a warming, bittersweet finish. Despite the intense flavors, the components need to meld together to create a complex, harmonious beer, not a hot mess.
Zutaten
Well-modified pale malt, with generous quantities of roasted malts and/or grain. May have a complex grain bill using virtually any variety of malt. Any type of hops may be used. American or English ale yeast.
Geschichte
A style with a long, although not necessarily continuous, heritage. Traces roots to strong English porters brewed for export in the 1700s, and said to have been popular with the Russian Imperial Court. After the Napoleonic wars interrupted trade, these beers were increasingly sold in England. The style eventually all but died out, until being popularly embraced in the modern craft beer era, both in England as a revival and in the United States as a reinterpretation or re-imagination by extending the style with American characteristics.
Kommentar
Traditionally an English style, but it is currently much more popular and widely available in America where it is a craft beer favorite, not a curiosity. 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). Not all Imperial Stouts have a clearly ‘English’ or ‘American’ character; anything in between the two variants are allowable as well, which is why it is counter-productive to designate a sub-type when entering a competition. The wide range of allowable characteristics allow for maximum brewer creativity. Judges must be aware of the broad range of the style, and not try to judge all examples as clones of a specific commercial beer.
Beispiele
American –Bell’s Expedition Stout, Cigar City Marshal Zhukov’s Imperial Stout, Great Divide Yeti Imperial Stout, North Coast Old Rasputin Imperial Stout, Sierra Nevada Narwhal Imperial Stout; English – Courage Imperial Russian Stout, Le Coq Imperial Extra Double Stout, Samuel Smith Imperial Stout
Notizen
Like a black barleywine with every dimension of flavor coming into play. More complex, with a broader range of possible flavors than lower-gravity stouts.
Name
Amerikanisches IPA
Style Guide
BJCP 2015
BJCP
21 A
Alkohol
5.5 - 7.5 %vol
Stammwürze
14 - 17.5 °P
Restextrakt
2 - 3.5 %gew
Bittere
40 - 70 IBU
Farbe
15 - 36 EBC
Aussehen
Color ranges from medium gold to light reddish-amber. Should be clear, although unfiltered dry-hopped versions may be a bit hazy. Medium-sized, white to off-white head with good persistence.
Geschmack
Hop flavor is medium to very high, and should reflect an American or New World hop character, such as citrus, floral, pine, resinous, spicy, tropical fruit, stone fruit, berry, melon, etc. Medium-high to very high hop bitterness. Malt flavor should be low to medium-low, and is generally clean and grainy-malty although some light caramel or toasty flavors are acceptable. Low yeast-derived fruitiness is acceptable but not required. Dry to medium-dry finish; residual sweetness should be low to none. The bitterness and hop flavor may linger into the aftertaste but should not be harsh. A very light, clean alcohol flavor may be noted in stronger versions. May be slightly sulfury, but most examples do not exhibit this character.
Geruch
A prominent to intense hop aroma featuring one or more characteristics of American or New World hops, such as citrus, floral, pine, resinous, spicy, tropical fruit, stone fruit, berry, melon, etc. Many versions are dry hopped and can have an additional fresh hop aroma; this is desirable but not required. Grassiness should be minimal, if present. A low to medium-low clean, grainy-malty aroma may be found in the background. Fruitiness from yeast may also be detected in some versions, although a neutral fermentation character is also acceptable. A restrained alcohol note may be present, but this character should be minimal at best. Any American or New World hop character is acceptable; new hop varieties continue to be released and should not constrain this style.
Mundgefühl
Medium-light to medium body, with a smooth texture. Medium to medium-high carbonation. No harsh hop-derived astringency. Very light, smooth alcohol warming not a fault if it does not intrude into overall balance.
Gesamteindruck
A decidedly hoppy and bitter, moderately strong American pale ale, showcasing modern American or New World hop varieties. The balance is hop-forward, with a clean fermentation profile, dryish finish, and clean, supporting malt allowing a creative range of hop character to shine through.
Zutaten
Pale ale or 2-row brewers malt as the base, American or New World hops, American or English yeast with a clean or slightly fruity profile. Generally all-malt, but mashed at lower temperatures for high attenuation. Sugar additions to aid attenuation are acceptable. Restrained use of crystal malts, if any, as high amounts can lead to a sweet finish and clash with the hop character.
Geschichte
The first modern American craft beer example is generally believed to be Anchor Liberty Ale, first brewed in 1975 and using whole Cascade hops; the style has pushed beyond that original beer, which now tastes more like an American Pale Ale in comparison. American-made IPAs from earlier eras were not unknown (particularly the well-regarded Ballantine’s IPA, an oak-aged beer using an old English recipe). This style is based on the modern craft beer examples.
Kommentar
A modern American craft beer interpretation of the historical English style, brewed using American ingredients and attitude. The basis for many modern variations, including the stronger Double IPA as well as IPAs with various other ingredients. Those other IPAs should generally be entered in the Specialty IPA style. Oak is inappropriate in this style; if noticeably oaked, enter in wood-aged category.
Beispiele
Alpine Duet, Bell’s Two-Hearted Ale, Fat Heads Head Hunter IPA, Firestone Walker Union Jack, Lagunitas IPA, Russian River Blind Pig IPA, Stone IPA
Notizen
Stronger and more highly hopped than an American Pale Ale. Compared to an English IPA, has less of the “English” character from malt, hops, and yeast (less caramel, bread, and toast; more American/New World hops than English; less yeast-derived esters), less body, and often has a more hoppy balance and is slightly stronger than most examples. Less alcohol than a Double IPA, but with a similar balance.
Name
Spezielles IPA
Style Guide
BJCP 2015
BJCP
21 B
Aussehen
Color depends on specific type of Specialty IPA. Most should be clear, although certain styles with high amounts of starchy adjuncts, or unfiltered dry-hopped versions may be slightly hazy. Darker types can be opaque making clarity irrelevant. Good, persistent head stand with color dependent on the specific type of Specialty IPA.
Geschmack
Hop flavor is typically medium-low to high, with qualities dependent on typical varieties used in the specific Specialty IPA. Hop bitterness is typically medium-high to very high, with qualities dependent on typical varieties used in the specific Specialty IPA. Malt flavor generally low to medium, with qualities dependent on typical varieties used in the specific Specialty IPA. Commonly will have a medium-dry to dry finish. Some clean alcohol flavor can be noted in stronger versions. Various types of Specialty IPAs can show additional malt and yeast characteristics, depending on the type.
Geruch
Detectable hop aroma is required; characterization of hops is dependent on the specific type of Specialty IPA. Other aromatics may be present; hop aroma is typically the strongest element.
Mundgefühl
Smooth, medium-light to medium-bodied mouthfeel. Medium carbonation. Some smooth alcohol warming can be sensed in stronger versions.
Gesamteindruck
Recognizable as an IPA by balance – a hop-forward, bitter, dryish beer – with something else present to distinguish it from the standard categories. Should have good drinkability, regardless of the form. Excessive harshness and heaviness are typically faults, as are strong flavor clashes between the hops and the other specialty ingredients.
Kommentar
Specialty IPA isn’t a distinct style, but is more appropriately thought of as a competition entry category. Beers entered as this style are not experimental beers; they are a collection of currently produced types of beer that may or may not have any market longevity. This category also allows for expansion, so potential future IPA variants (St. Patrick’s Day Green IPA, Romulan Blue IPA, Zima Clear IPA, etc.) have a place to be entered without redoing the style guidelines. The only common element is that they have the balance and overall impression of an IPA (typically, an American IPA) but with some minor tweak.
The term ‘IPA’ is used as a singular descriptor of a type of hoppy, bitter beer. It is not meant to be spelled out as ‘India Pale Ale’ when used in the context of a Specialty IPA. None of these beers ever historically went to India, and many aren’t pale. But the craft beer market knows what to expect in balance when a beer is described as an ‘IPA’ – so the modifiers used to differentiate them are based on that concept alone.
Notizen
Entry Instructions: Entrant must specify a strength (session, standard, double); if no strength is specified, standard will be assumed. Entrant must specify specific type of Specialty IPA from the library of known types listed in the Style Guidelines, or as amended by the BJCP web site; or the entrant must describe the type of Specialty IPA and its key characteristics in comment form so judges will know what to expect. Entrants may specify specific hop varieties used, if entrants feel that judges may not recognize the varietal characteristics of newer hops. Entrants may specify a combination of defined IPA types (e.g., Black Rye IPA) without providing additional descriptions. Entrants may use this category for a different strength version of an IPA defined by its own BJCP subcategory (e.g., session-strength American or English IPA) – except where an existing BJCP subcategory already exists for that style (e.g., double [American] IPA).
Strength classifications:
Session – ABV: 3.0 – 5.0%
Standard – ABV: 5.0 – 7.5%
Double – ABV: 7.5 – 10.0%
Name
Double IPA
Style Guide
BJCP 2015
BJCP
22 A
Alkohol
7.5 - 10.0 %vol
Stammwürze
16.25 - 21.25 °P
Restextrakt
2 - 4.5 %gew
Bittere
60 - 120 IBU
Farbe
15 - 36 EBC
Aussehen
Color ranges from golden to light orange-copper; most modern versions are fairly pale. Good clarity, although unfiltered dry-hopped versions may be a bit hazy. Moderate-sized, persistent, white to off-white head.
Geschmack
Hop flavor is strong and complex, and can reflect the characteristics of modern American or New World hop varieties (citrus, floral, pine, resinous, spicy, tropical fruit, stone fruit, berry, melon, etc.). High to absurdly high hop bitterness. Low to medium malt flavor, generally clean and grainy-malty although low levels of caramel or toasty flavors are acceptable. Low to medium fruitiness is acceptable but not required. A long, lingering bitterness is usually present in the aftertaste but should not be harsh. Dry to medium-dry finish; should not finish sweet or heavy. A light, clean, smooth alcohol flavor is not a fault. Oak is inappropriate in this style. May be slightly sulfury, but most examples do not exhibit this character.
Geruch
A prominent to intense hop aroma that typically showcases American or New World hop characteristics (citrus, floral, pine, resinous, spicy, tropical fruit, stone fruit, berry, melon, etc.). Most versions are dry hopped and can have an additional resinous or grassy aroma, although this is not absolutely required. Some clean malty sweetness may be found in the background. Fruitiness, either from esters or hops, may also be detected in some versions, although a neutral fermentation character is typical. Some alcohol can usually be noted, but it should not have a “hot” character.
Mundgefühl
Medium-light to medium body, with a smooth texture. Medium to medium-high carbonation. No harsh hop-derived astringency. Restrained, smooth alcohol warming acceptable.
Gesamteindruck
An intensely hoppy, fairly strong pale ale without the big, rich, complex maltiness and residual sweetness and body of an American barleywine. Strongly hopped, but clean, dry, and lacking harshness. Drinkability is an important characteristic; this should not be a heavy, sipping beer.
Zutaten
Clean 2-row malt is typical as a base grain; an excessively complex grist can be distracting. Crystal-type malts often muddy the hop flavors, and are generally considered undesirable in significant quantities. Sugar or other highly fermentable adjuncts are often used to increase attenuation, as are lower-temperature mash rests. Can use a complex variety of hops, typically American or New World, often with cutting-edge profiles providing distinctive differences. Modern hops with unusual characteristics are not out of style. American yeast that can give a clean or slightly fruity profile.
Geschichte
An American craft beer innovation first developed in the mid-late 1990s reflecting the trend of American craft brewers “pushing the envelope” to satisfy the need of hop aficionados for increasingly intense products. Became more mainstream and popular throughout the 2000s, and inspired additional IPA creativity.
Kommentar
A showcase for hops, yet remaining quite drinkable. The adjective “double” is arbitrary and simply implies a stronger version of an IPA; “imperial,” “extra,” “extreme,” or any other variety of adjectives would be equally valid, although the modern American market seems to have now coalesced around the “double” term.
Beispiele
Avery Maharaja, Fat Heads Hop Juju, Firestone Walker Double Jack, Port Brewing Hop 15, Russian River Pliny the Elder, Stone Ruination IPA, Three Floyds Dreadnaught
Notizen
Bigger than either an English or American IPA in both alcohol strength and overall hop level (bittering and finish). Less malty, lower body, less rich and a greater overall hop intensity than an American Barleywine. Typically not as high in gravity/alcohol as a barleywine, since high alcohol and malt tend to limit drinkability.
Name
Amerikanisches Strong Ale
Style Guide
BJCP 2015
BJCP
22 B
Alkohol
6.3 - 10.0 %vol
Stammwürze
15.5 - 22.5 °P
Restextrakt
3.5 - 6 %gew
Bittere
50 - 100 IBU
Farbe
17.5 - 49.5 EBC
Aussehen
Medium amber to deep copper or light brown. Moderate-low to medium-sized off-white to light tan head; may have low head retention. Good clarity. Alcohol level and viscosity may present “legs” when glass is swirled.
Geschmack
Medium to high dextrinous malt with a full range of caramel, toffee, dark fruit flavors. Low to medium toasty, bready, or Maillard-rich malty flavors are optional, and can add complexity. Medium-high to high hop bitterness. The malt gives a medium to high sweet impression on the palate, although the finish may be slightly sweet to somewhat dry. Moderate to high hop flavor. Low to moderate fruity esters. The hop flavors are similar to the aroma (citrusy, resiny, tropical, stone fruit, melon, etc.). Alcohol presence may be noticeable, but sharp or solventy alcohol flavors are undesirable. Roasted malt flavors are allowable but should be a background note; burnt malt flavors are inappropriate. While strongly malty on the palate, the finish should seem bitter to bittersweet. Should not be syrupy and under-attenuated. The aftertaste typically has malt, hops, and alcohol noticeable.
Geruch
Medium to high hop aroma, most often presenting citrusy or resiny notes although characteristics associated with other American or New World varieties may be found (tropical, stone fruit, melon, etc.). Moderate to bold maltiness supports hop profile, with medium to dark caramel a common presence, bready or toasty possible and background notes of light roast and/or chocolate noticeable in some examples. Generally exhibits clean to moderately fruity ester profile. Moderate alcohol aromatics may be noticeable, but should not be hot, harsh, or solventy.
Mundgefühl
Medium to full body. An alcohol warmth may be present, but not be excessively hot. Any astringency present should be attributable to bold hop bitterness and should not be objectionable on the palate. Medium-low to medium carbonation.
Gesamteindruck
A strong, full-flavored American ale that challenges and rewards the palate with full malty and hoppy flavors and substantial bitterness. The flavors are bold but complementary, and are stronger and richer than average-strength pale and amber American ales.
Zutaten
Well-modified pale malt as a base; some character malts would be appropriate, medium to dark crystal malts are typical. Citrusy or piney American hops are common, although any American or New World varieties can be used in quantity, provided they do not clash with the malt character. Generally uses an attenuative American yeast.
Geschichte
While modern craft versions were developed as “imperial” strength versions of American amber or red ales, the style has much in common with historic American stock ales. Strong, malty beers were highly hopped to keep as provision beers prior to prohibition. There is no continuous legacy of brewing stock ales in this manner, but the resemblance is considerable. Stone Arrogant Bastard was born out of a batch of pale ale that was mistakenly made with excess ingredients, thus creating what may have been the prototype for the imperial amber/red ale. Great Lakes first brewed Nosferatu in the early 1990s and called it a stock ale, although they now call it an imperial red ale. So whether by direct historical inspiration or by accident, the style developed independently in the craft beer era and has subsequently become quite popular.
Kommentar
A fairly broad style that can describe beers labeled in various ways, including modern Double/Imperial Red/Amber Ales and other strong, malty-but-hoppy beers that aren’t quite in the Barleywine class. Diverse enough to include what may be viewed as a strong American Amber Ale with room for more interpretations of other “Imperial” versions of lower gravity American Ale styles. Many “East Coast” type IPAs might fit better in this category if they have considerable crystal malt or otherwise more of a malty-sweet finish.
Beispiele
Bear Republic Red Rocket Ale, Great Lakes Nosferatu, Terrapin Big Hoppy Monster, Port Brewing Shark Attack Double Red, Stone Arrogant Bastard,
Notizen
Generally not as strong and as rich as an American Barleywine. More malt balanced than an American or Double IPA with more American hop intensity than an English Strong Ale style would tolerate.
Name
Amerikanischer Barleywine
Style Guide
BJCP 2015
BJCP
22 C
Alkohol
8.0 - 12.0 %vol
Stammwürze
20 - 30 °P
Restextrakt
4 - 7.5 %gew
Bittere
50 - 100 IBU
Farbe
25.5 - 49.5 EBC
Aussehen
Die Farbe reicht von hellem Bernstein bis zu mittlerem Kupfer, seltener auch hellbraun. Oft mit rötlichen Tönen. Mäßig-geringe bis große weißliche bis bräunliche Schaumkrone mit manchmal geringer Haltbarkeit. Kann bei kühlen Temperaturen durch Kühltrub leicht trüb sein, wird aber meist gut bis brilliant klar, wenn es sich erwärmt. Die Farbe kann sehr tief erscheinen, als ob man durch eine dicke Glaslinse sieht. Hoher Alkoholgehalt und Viskosität kann sichtbar werden, wenn das Bier beim Schwenken dickflüssig von Glasrand rinnt.
Geschmack
Der starke, schwere Malzgeschmack ist mit dem merklichem Hopfengeschmack und der Bittere im Gleichgewicht. Mäßig geringe bis mäßig hohe Malzsüße auf der Zungem wobei der Abgang etwas süßlich bis ziemlich trocken sein kann (abhängig vom Alter). Die Hopfenbittere kann von mäßig stark bis aggressiv reichen.nObwohl es sehr malzig ist, sollte es immer eher bitter ausbalanciert sein. Mäßiger bis starker Hopfengeschmack (jeglicher Sorte, aber oft mit den typischen Eigenschaften der amerikanischen Sorten). Geringe bis mäßige Fruchtester. Merkliche, aber gut eingebundene Alkohol-Präsenz. Der Geschmack wird mit dem Alter weicher und nimmt ab, aber Oxidationsnoten sollten nur gering sein (und werden meist durch den Hopfen überdeckt). Kann etwas, aber nicht zu viel brotigen oder karamellartigen Malzgeschmack haben; röstiger oder brenzliger Malzgeschmack ist undpassend.
Geruch
Die Hopfigkeit is mäßig bis spürbar and zeigt oft zitrusartige, fruchtige oder harzige Noten der amerikanischen Hopfensorten (wobei auch andere Sorten wie die blumigen, erdigen oder würzigen englischen Sorten oder Mischungen genutzt werden können). Schwere Malzigkeit mit süßlichem, karamellartigem, brotigem oder ziemlich neutralem Charakter. Geringe mit mäßige Fruchtester und Alkoholaromen. Die Intensität der Aromen lässt oft mit dem Alter nach. Hopfen und Malz sind im Aroma tendenziell gleich stark, wobei Alkohol- und Esteraromen weit schwächer sind.
Mundgefühl
Voller Körper, dickflüssig mit samtiger,üppiger Textur (wobei der Körper mit langer Lagerung abnimmt). Weiche, aber spürbare Akloholwärme. Sollte nicht sirupartig oder zu gering vergoren sein. Die Karbonisierung kann gering bis mäßig sein, abhängig von Alter und Lagerung.
Gesamteindruck
Eine gut gehopfte amerikanische Interpretation der schwersten und stärksten englischen Ales. Der Hopfencharakter sollte immer präsent, aber nicht unausgewogen sein. Alkohol und Hopfenbittere sorgen in Kombination für einen langen Abgang.
Zutaten
Gut gelöstes helle Malz sollte das Rückgrat der Schüttung bilden. Etwas Spezialmalz kann eingesetzt werden. Dunkle Malze sollten, wenn überhaupt, zurückhaltend genutzt werden, weil die Farbe zum größten Teil durch langes Kochen gebildet wird. Amerikanische Hopfen sind üblich, wobei auch andere Sorten eingesetzt werden können. Nutzt generell eine hoch vergärende amerikanische Ale-Hefe.
Geschichte
Üblicherweise das stärkste Ale, das eine Brauerei zu bieten hat, meist verbunden mit der Weihnachts- oder Winterzeit und lang gelagert. Wie bei vielen amerikanischen Craft Beer Typen abgeleitet von englischen Bieren mit amerikanischen Zutaten und einem vordergründigerem Hopfenprofil. Eine der ersten amerikanischen Craft Beer Versionen war das Anchor Old Foghorn, das zuerst 1975 gebraut wurde. Sierra Nevada Bigfoot, zuerst genbraut 1983, setze den Standard für den heutigen hopfenlastigen Stil. Als Sierra Nevada das Bier erstmals im Labor analysieren ließ, soll das Labor bei der Brauerei angerufen haben und sagte: “your barleywine is too bitter” (“Ihr Barley Wine ist zu bitter”), worauf Sierra Nevada antwortete: “thank you”.
Kommentar
Manchmal unter “Barley Wine” oder “Barleywine style ale” bekannt (das letztere aus rechtlichen Gründen).
Beispiele
Avery Hog Heaven Barleywine, Anchor Old Foghorn, Great Divide Old Ruffian, Rogue Old Crustacean, Sierra Nevada Bigfoot, Victory Old Horizontal
Notizen
Die amerikanische Version des Barley Wines hat tendenziell stärker betonte Hopfenbittere, -Geschmack und-Aroma als die englischen Barley Wines, und stellt oft die amerikanischen Hopfensorten heraus. Typisch heller als die dunkleren englischen Barley Wines (und mit weniger dunklen Malzaromen) aber dunkler als die goldenen englischen Barley Wines. Unterscheidet sich von einem Double IPA dadurch, das die Hopfung nicht so extrem, das Malz vordergründiger und der Körper voller und oft schwerer ist. Ein amerikanischer Barley Wine hat typischerweise mehr Restsüße als ein Double IPA, was insgesamt die Trinkbarkeit beeinflusst (nippen statt trinken).
Name
Wheatwine
Style Guide
BJCP 2015
BJCP
22 D
Alkohol
8.0 - 12.0 %vol
Stammwürze
20 - 30 °P
Restextrakt
4 - 7.5 %gew
Bittere
30 - 60 IBU
Farbe
20 - 39 EBC
Aussehen
Color ranges from gold to deep amber, often with garnet or ruby highlights. Low to medium off-white head. The head may have creamy texture, and good retention. Chill haze is allowable, but usually clears up as the beer gets warmer. High alcohol and viscosity may be visible in “legs” when beer is swirled in a glass.
Geschmack
Moderate to moderately-high wheaty malt flavor, dominant in the flavor balance over any hop character. Low to moderate bready, toasty, caramel, or honey malt notes are a welcome complexity note, although not required. Hop flavor is low to medium, and can reflect any variety. Moderate to moderately-high fruitiness, often with a dried-fruit character. Hop bitterness may range from low to moderate; balance therefore ranges from malty to evenly balanced. Should not be syrupy and under-attenuated. Some oxidative or vinous flavors may be present, as are light alcohol notes that are clean and smooth but complex. A complementary, supportive oak character is welcome, but not required.
Geruch
Hop aroma is mild and can represent just about any late hop aromatic. Moderate to moderately-strong bready, wheaty malt character, often with additional malt complexity such as honey and caramel. A light, clean, alcohol aroma may noted. Low to medium fruity notes may be apparent. Very low levels of diacetyl are acceptable but not required. Weizen yeast character (banana/clove) is inappropriate.
Mundgefühl
Medium-full to full bodied and chewy, often with a luscious, velvety texture. Low to moderate carbonation. Light to moderate smooth alcohol warming may also be present.
Gesamteindruck
A richly textured, high alcohol sipping beer with a significant grainy, bready flavor and sleek body. The emphasis is first on the bready, wheaty flavors with interesting complexity from malt, hops, fruity yeast character and alcohol complexity.
Zutaten
Typically brewed with a combination of American two-row and American wheat. Style commonly uses 50% or more wheat malt. Any variety of hops may be used. May be oak-aged.
Geschichte
A relatively recent American craft beer style that was first brewed at the Rubicon Brewing Company in 1988. Often a winter seasonal, vintage, or one-off release. Breweries frequently experiment with this style, leading to a range of interpretations.
Kommentar
Dark malts should be used with restraint. Much of the color arises from a lengthy boil. Some commercial examples may be larger than the Vital Statistics, and some may not be brewed every year.
Beispiele
Rubicon Winter Wheat Wine, Two Brothers Bare Trees Weiss Wine, Smuttynose Wheat Wine, Portsmouth Wheat Wine
Notizen
More than simply a wheat-based barleywine, many versions have very expressive fruity and hoppy notes, while others develop complexity through oak aging. Less emphasis on the hops than American Barleywine. Has roots in American Wheat Beer rather than any German wheat styles, so should not have any German weizen yeast character.
Name
Berliner Weisse
Style Guide
BJCP 2015
BJCP
23 A
Alkohol
2.8 - 3.8 %vol
Stammwürze
7 - 8 °P
Restextrakt
0.75 - 1.5 %gew
Bittere
3 - 8 IBU
Farbe
4 - 7 EBC
Aussehen
Very pale straw in color. Clarity ranges from clear to somewhat hazy. Large, dense, white head with poor retention. Always effervescent.
Geschmack
Clean lactic sourness dominates and can be quite strong. Some complementary doughy, bready or grainy wheat flavor is generally noticeable. Hop bitterness is undetectable; sourness provides the balance rather than hops. Never vinegary. A restrained citrusy-lemony or tart apple fruitiness may be detected. Very dry finish. Balance dominated by sourness, but some malt flavor should be present. No hop flavor. May optionally have a restrained funky Brettanomyces character.
Geruch
A sharply sour character is dominant (moderate to moderately-high). Can have up to a moderately fruity character (often lemony or tart apple). The fruitiness may increase with age and a light flowery character may develop. No hop aroma. The wheat may present as uncooked bread dough in fresher versions; combined with the acidity, may suggest sourdough bread. May optionally have a restrained funky Brettanomyces character.
Mundgefühl
Light body. Very high carbonation. No sensation of alcohol. Crisp, juicy acidity.
Gesamteindruck
A very pale, refreshing, low-alcohol German wheat beer with a clean lactic sourness and a very high carbonation level. A light bread dough malt flavor supports the sourness, which shouldn’t seem artificial. Any Brettanomyces funk is restrained.
Zutaten
Wheat malt content is typically 50% of the grist (as is tradition with all German wheat beers) with the remainder typically being Pilsner malt. A symbiotic fermentation with top-fermenting yeast and Lactobacillus (various strains) provides the sharp sourness, which may be enhanced by blending of beers of different ages during fermentation and by extended cool aging. Hop bitterness is non-existent. Decoction mashing with mash hopping is traditional. German brewing scientists believe that Brettanomyces is essential to get the correct flavor profile, but this character is never strong.
Geschichte
A regional specialty of Berlin; referred to by Napoleon’s troops in 1809 as “the Champagne of the North” due to its lively and elegant character. At one point, it was smoked and there used to be Märzen-strength (14 °P) version. Increasingly rare in German, but some American craft breweries now regularly produce the style.
Kommentar
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), woodruff (waldmeister), or Caraway schnapps (Kümmel) to counter the substantial sourness. Has been described by some as the most purely refreshing beer in the world.
Beispiele
Bayerischer Bahnhof Berliner Style Weisse, Berliner Kindl Weisse, Nodding Head Berliner Weisse, The Bruery Hottenroth
Notizen
Compared to a lambic, is generally not as acidic and has a clean lactic sourness with restrained to below sensory threshold funk. Also lower in alcohol content.
Name
Flanders Red Ale
Style Guide
BJCP 2015
BJCP
23 B
Alkohol
4.6 - 6.5 %vol
Stammwürze
12 - 14.25 °P
Restextrakt
0.5 - 3 %gew
Bittere
10 - 25 IBU
Farbe
25.5 - 41.5 EBC
Aussehen
Deep red, burgundy to reddish-brown in color. Good clarity. White to very pale tan head. Average to good head retention.
Geschmack
Intense fruitiness commonly includes plum, orange, black cherry or red currant flavors. A mild vanilla and/or chocolate character is often present. Spicy phenols can be present in low amounts for complexity. Sour flavor ranges from complementary to intense, and can have an acidic bite. Malty flavors range from complementary to prominent, and often have a soft toasty-rich quality. Generally as the sour character increases, the malt character blends to more of a background flavor (and vice versa). No hop flavor. Restrained hop bitterness. An acidic, tannic bitterness is often present in low to moderate amounts, and adds an aged red wine-like character and finish. Prominent vinegary acetic character is inappropriate. Diacetyl is perceived only in very minor quantities, if at all, as a complementary flavor. Balanced to the malt side, but dominated by the fruity, sour, wine-like impression.
Geruch
Complex fruity-sour profile with supporting malt that often gives a wine-like impression. Fruitiness is high, and reminiscent of black cherries, oranges, plums or red currants. There are often low to medium-low vanilla and/or chocolate notes. Spicy phenols can be present in low amounts for complexity. The sour aroma ranges from balanced to intense. Prominent vinegary acetic character is inappropriate. No hop aroma. Diacetyl is perceived only in very minor quantities, if at all, as a complementary aroma.
Mundgefühl
Medium bodied. Low to medium carbonation. Low to medium astringency, like a well-aged red wine, often with a prickly acidity. Deceivingly light and crisp on the palate although a somewhat sweet finish is not uncommon.
Gesamteindruck
A sour, fruity, red wine-like Belgian-style ale with interesting supportive malt flavors and fruit complexity. The dry finish and tannin completes the mental image of a fine red wine.
Zutaten
A base of Vienna and/or Munich malts, light to medium cara-malts, and a small amount of Special B are used with up to 20% maize. Low alpha acid continental hops are commonly used (avoid high alpha or distinctive American hops). Saccharomyces, Lactobacillus and Brettanomyces (and acetobacter) contribute to the fermentation and eventual flavor.
Geschichte
An indigenous beer of West Flanders, typified by the products of the Rodenbach brewery, established in 1820 in West Flanders but reflective of earlier brewing traditions. The beer is aged for up to two years, often in huge oaken barrels which contain the resident bacteria necessary to sour the beer. It was once common in Belgium and England to blend old beer with young to balance the sourness and acidity found in aged beer. While blending of batches for consistency is now common among larger breweries, this type of blending is a fading art.
Kommentar
Long aging and blending of young and well-aged beer often occurs, adding to the smoothness and complexity, though the aged product is sometimes released as a connoisseur’s beer. Known as the Burgundy of Belgium, it is more wine-like than any other beer style. 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 (but never vinegar-like) and the fruity flavors more reminiscent of a red wine than an Oud Bruin. Can have an apparent attenuation of up to 98%.
Beispiele
Cuvée des Jacobins Rouge, Duchesse de Bourgogne, Rodenbach Grand Cru, Rodenbach Klassiek, Vichtenaar Flemish Ale
Notizen
Less malty-rich than an Oud Bruin, often with more of a fruity-tart profile.
Name
Oud Bruin
Style Guide
BJCP 2015
BJCP
23 C
Alkohol
4.0 - 8.0 %vol
Stammwürze
10 - 18.5 °P
Restextrakt
2 - 3 %gew
Bittere
20 - 25 IBU
Farbe
39 - 57.5 EBC
Aussehen
Dark reddish-brown to brown in color. Good clarity. Average to good head retention. Ivory to light tan head color.
Geschmack
Malty with fruity complexity and typically some caramel character. Medium to medium-high fruitiness commonly includes dark or dried fruit such as raisins, plums, figs, dates, black cherries or prunes. Medium low to medium high malt character of caramel, toffee, orange, treacle or chocolate. Spicy phenols can be present in low amounts for complexity. A slight sourness often becomes more pronounced in well-aged examples, along with some sherry-like character, producing a “sweet-and-sour” profile. The sourness should not grow to a notable acetic/vinegary character. Hop flavor absent. Restrained hop bitterness. Low oxidation is appropriate as a point of complexity. Diacetyl is perceived only in very minor quantities, if at all, as a complementary flavor. Balance is malty, but with fruitiness and sourness present. Sweet and tart finish
Geruch
Complex combination of fruity esters and rich malt character. Medium to medium-high esters commonly reminiscent of raisins, plums, figs, dates, black cherries or prunes. Medium low to medium high malt character of caramel, toffee, orange, treacle or chocolate. Spicy phenols can be present in low amounts for complexity. A sherry-like character may be present and generally denotes an aged example. A low sour aroma may be present, and can modestly increase with age but should not grow to a noticeable acetic/vinegary character. Hop aroma absent. Diacetyl is perceived only in very minor quantities, if at all, as a complementary aroma.
Mundgefühl
Medium to medium-full body. Low to moderate carbonation. No astringency.
Gesamteindruck
A malty, fruity, aged, somewhat sour Belgian-style brown ale.
Zutaten
A base of Pils malt with judicious amounts of dark cara malts and a tiny bit of black or roast malt. Often includes maize. Low alpha acid continental hops are typical (avoid high alpha or distinctive American hops). Saccharomyces and Lactobacillus (and acetobacter) contribute to the fermentation and eventual flavor. Lactobacillus reacts poorly to elevated levels of alcohol. Water high in carbonates is typical of its home region and will buffer the acidity of darker malts and the lactic sourness. Magnesium in the water accentuates the sourness.
Geschichte
An “old ale” tradition, indigenous to East Flanders, typified by the products of the Liefman brewery (now owned by Riva), which has roots back to the 1600s. 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.
Kommentar
Long aging and blending of young and aged beer may occur, adding smoothness and complexity and balancing any harsh, sour character. This style was designed to lay down so examples with a moderate aged character are considered superior to younger examples. As in fruit lambics, Oud Bruin can be used as a base for fruit-flavored beers such as kriek (cherries) or frambozen (raspberries), though these should be entered in the Classic-Style Fruit Beer category.
Beispiele
Ichtegem Oud Bruin, Liefmans Goudenband, Liefmans Liefmans Oud Bruin, Petrus Oud Bruin, Riva Vondel, Vanderghinste Bellegems Bruin
Notizen
A deeper malt character distinguishes these beers from Flanders red ales. The Oud Bruin is less acetic and maltier than a Flanders Red, and the fruity flavors are more malt-oriented.
Name
Lambic
Style Guide
BJCP 2015
BJCP
23 D
Alkohol
5.0 - 6.5 %vol
Stammwürze
10 - 13.5 °P
Restextrakt
0.25 - 2.5 %gew
Bittere
0 - 10 IBU
Farbe
7 - 17.5 EBC
Aussehen
Pale yellow to deep golden in color; age tends to darken the beer. Clarity is hazy to good. Younger versions are often cloudy, while older ones are generally clear. White colored head generally has poor retention.
Geschmack
Young examples are often noticeably lactic-sour, but aging can bring this character more in balance with the malt, wheat and barnyard characteristics. Fruity flavors are simpler in young lambics and more complex in the older examples, where they are reminiscent of apples or other light fruits, rhubarb, or honey. Some citrus flavor (often grapefruit) is occasionally noticeable, and is desirable. The malt and wheat character are typically low with some bready-grainy notes. An enteric, smoky or cigar-like character is undesirable. Hop bitterness is low to none, and generally undetectable; sourness provides the balance. Typically has a dry finish. No hop flavor.
Geruch
A decidedly sour aroma is often dominant in young examples, but may become more subdued with age as it blends with aromas described as barnyard, earthy, goaty, hay, horsey, and horse blanket. A mild citrus-fruity aroma is considered favorable. An enteric, smoky, cigar-like, or cheesy aroma is unfavorable. Older versions are commonly fruity with aromas of apples or even honey. No hop aroma.
Mundgefühl
Light to medium-light body. In spite of the low finishing gravity, the many mouth-filling flavors prevent the beer from feeling like water. As a rule of thumb, lambic dries with age, which makes dryness a reasonable indicator of age. Has a medium to high tart, puckering quality without being sharply astringent. Traditional versions are virtually to completely uncarbonated, but bottled examples can pick up moderate carbonation with age.
Gesamteindruck
A fairly sour, often moderately funky wild Belgian wheat beer with sourness taking the place of hop bitterness in the balance. Traditionally spontaneously fermented in the Brussels area and served uncarbonated, the refreshing acidity makes for a very pleasant café drink.
Zutaten
Unmalted wheat (30-40%), Pilsner malt and aged hops (3 years) are used. The aged hops are used more for preservative effects than bitterness, and makes actual bitterness levels difficult to estimate. Traditionally these beers are spontaneously fermented with naturally occurring yeast and bacteria in predominately oaken barrels. The barrels used are neutral with little oak character, so don’t expect a fresh or forward oak character – more neutral is typical. Home-brewed and craft-brewed versions are more typically made with pure cultures of yeast commonly including Saccharomyces, Brettanomyces, Pediococcus and Lactobacillus in an attempt to recreate the effects of the dominant microbiota of Brussels and the surrounding countryside of the Senne River valley. Cultures taken from bottles are sometimes used but there is no simple way of knowing what organisms are still viable.
Geschichte
Spontaneously fermented wild ales from the area in and around Brussels (the Senne Valley) stem from a farmhouse brewing tradition several centuries old. The number of producers is constantly dwindling.
Kommentar
Straight lambics are single-batch, unblended beers. Since they are unblended, the straight lambic is often a true product of the “house character” of a brewery and will be more variable than a gueuze. They are generally served young (6 months) and on tap as cheap, easy-drinking beers without any filling carbonation. Younger versions tend to be one-dimensionally sour since a complex Brett character often takes upwards of a year to develop. An enteric character is often indicative of a lambic that is too young. A noticeable vinegary or cidery character is considered a fault by Belgian brewers. Since the wild yeast and bacteria will ferment ALL sugars, they are typically bottled only when they have completely fermented.
Beispiele
The only bottled version readily available is Cantillon Grand Cru Bruocsella of whatever single batch vintage the brewer deems worthy to bottle. De Cam sometimes bottles their very old (5 years) lambic. In and around Brussels there are specialty cafes that often have draught lambics from traditional brewers or blenders such as Boon, De Cam, Cantillon, Drie Fonteinen, Lindemans, Timmermans and Girardin.
Notizen
Generally has a more simple sourness and complexity than a gueuze. Traditionally served uncarbonated from pitchers, while gueuze is bottled and very highly carbonated.
Name
Gueuze
Style Guide
BJCP 2015
BJCP
23 E
Alkohol
5.0 - 8.0 %vol
Stammwürze
10 - 15 °P
Restextrakt
0 - 1.5 %gew
Bittere
0 - 10 IBU
Farbe
7 - 17.5 EBC
Aussehen
Golden color, with excellent clarity and a thick, rocky, mousse-like, white head that seems to last forever. Always effervescent.
Geschmack
A moderately sour character is classically in balance with the malt, wheat and barnyard characteristics. A low, complementary sweetness may be present but higher levels are not traditional. While some may be more dominantly sour, balance is the key and denotes a better gueuze. A varied fruit flavor is common, and can have a honey-like character. A mild vanilla and/or oak flavor is occasionally noticeable. The malt is generally low and bready-grainy. An enteric, smoky or cigar-like character is undesirable. Hop bitterness is generally absent but a very low hop bitterness may occasionally be perceived; sourness provides most of the balance. Crisp, dry, and tart finish. No hop flavor.
Geruch
A moderately sour aroma blends with aromas described as barnyard, leather, earthy, goaty, hay, horsey, and horse blanket. While some may be more dominantly sour, balance is the key and denotes a better gueuze. Commonly fruity with aromas of citrus fruits (often grapefruit), apples or other light fruits, rhubarb, or honey. A very mild oak aroma is considered favorable. An enteric, smoky, cigar-like, or cheesy aroma is unfavorable. No hop aroma.
Mundgefühl
Light to medium-light body. In spite of the low finishing gravity, the many mouth-filling flavors prevent the beer from feeling like water. Has a low to high tart, puckering quality without being sharply astringent. Some versions have a light warming character. Highly carbonated.
Gesamteindruck
A complex, pleasantly sour but balanced wild Belgian wheat beer that is highly carbonated and very refreshing. The spontaneous fermentation character can provide a very interesting complexity, with a wide range of wild barnyard, horse blanket, or leather characteristics intermingling with citrusy-fruity flavors and acidity.
Zutaten
Unmalted wheat (30-40%), Pilsner malt and aged hops (3 years) are used. The aged hops are used more for preservative effects than bitterness, and makes actual bitterness levels difficult to estimate. Traditionally these beers are spontaneously fermented with naturally occurring yeast and bacteria in predominately oaken barrels. The barrels used are old and have little oak character, so don’t expect a fresh or forward oak character – more neutral is typical. Home-brewed and craft-brewed versions are more typically made with pure cultures of yeast commonly including Saccharomyces, Brettanomyces, Pediococcus and Lactobacillus in an attempt to recreate the effects of the dominant microbiota of Brussels and the surrounding countryside of the Senne River valley. Cultures taken from bottles are sometimes used but there is no simple way of knowing what organisms are still viable.
Geschichte
Spontaneously fermented wild ales from the area in and around Brussels (the Senne Valley) stem from a farmhouse brewing and blending tradition several centuries old. The number of producers is constantly dwindling and some producers are untraditionally sweetening their products (post-fermentation) to make them more palatable to a wider audience. These guidelines describe the traditional dry product.
Kommentar
Gueuze is traditionally produced by mixing one, two, and three-year old lambic. “Young” lambic contains fermentable sugars while old lambic has the characteristic “wild” taste of the Senne River valley. A noticeable vinegary or cidery character is considered a fault by Belgian brewers. A good gueuze is not the most pungent, but possesses a full and tantalizing bouquet, a sharp aroma, and a soft, velvety flavor. Lambic is served uncarbonated, while gueuze is served effervescent. Products marked oude or ville are considered most traditional.
Beispiele
Boon Oude Gueuze, Boon Oude Gueuze Mariage Parfait, Cantillon Gueuze, De Cam Gueuze, De Cam/Drei Fonteinen Millennium Gueuze, Drie Fonteinen Oud Gueuze, Girardin Gueuze (Black Label), Hanssens Oude Gueuze, Lindemans Gueuze Cuvée René, Mort Subite (Unfiltered) Gueuze, Oud Beersel Oude Gueuze
Notizen
More complex and carbonated than a lambic. The sourness isn’t necessarily higher, but it tends to have more of a well-developed wild character.
Name
Frucht-Lambic
Style Guide
BJCP 2015
BJCP
23 F
Alkohol
5.0 - 7.0 %vol
Stammwürze
10 - 15 °P
Restextrakt
0 - 2.5 %gew
Bittere
0 - 10 IBU
Farbe
7 - 17.5 EBC
Aussehen
The variety of fruit generally determines the color, although lighter-colored fruit may have little effect on the color. The color intensity may fade with age. Clarity is often good, although some fruit will not drop bright. A thick rocky, mousse-like head, sometimes a shade of fruit, is generally long-lasting (carbonation-dependent). Carbonation is typically high, but must be specified.
Geschmack
The specified fruit should be evident. Low to moderately sour flavor, often with an acidic bite in the finish. The classic barnyard characteristics may be low to high. When young, the beer will present its full fruity taste. As it ages, the lambic taste will become dominant at the expense of the fruit character—thus fruit lambics are not intended for long aging. The finish is commonly dry and tart, but a low, complementary sweetness may be present; higher sweetness levels are not traditional but can be included for personal preference (sweetness level must be specified). A mild vanilla and/or oak flavor is occasionally noticeable. An enteric, smoky or cigar-like character is undesirable. Hop bitterness is generally absent; acidity provides the balance. No hop flavor.
Geruch
The specified fruit should be the dominant aroma. A low to moderately sour character blends with aromas described as barnyard, earthy, goaty, hay, horsey, and horse blanket (and thus should be recognizable as a lambic). The fruit aroma commonly blends well with the other aromas. An enteric, smoky, cigar-like, or cheesy aroma is unfavorable. No hop aroma.
Mundgefühl
Light to medium-light body. In spite of the low finishing gravity, the many mouth-filling flavors prevent the beer from tasting like water. Has a low to high tart, puckering quality without being sharply astringent. Some versions have a light warming character. Carbonation can vary from sparkling to nearly still (must be specified).
Gesamteindruck
A complex, fruity, pleasantly sour, wild wheat ale fermented by a variety of Belgian microbiota, and showcasing the fruit contributions blended with the wild character. The type of fruit can sometimes be hard to identify as fermented and aged fruit characteristics can seem different from the more recognizable fresh fruit aromas and flavors.
Zutaten
Unmalted wheat (30-40%), Pilsner malt and aged hops (3 years) are used. The aged hops are used more for preservative effects than bitterness, and makes actual bitterness levels difficult to estimate. Traditional products use 10-30% fruit (25%, if cherry). Fruits traditionally used include tart cherries (with pits), raspberries or Muscat grapes. More recent examples include peaches, apricots or merlot grapes. Tart or acidic fruit is traditionally used as its purpose is not to sweeten the beer but to add a new dimension. Traditionally these beers are spontaneously fermented with naturally occurring yeast and bacteria in predominately oaken barrels. The barrels used are old and have little oak character, so don’t expect a fresh or forward oak character – more neutral is typical. Home-brewed and craft-brewed versions are more typically made with pure cultures of yeast commonly including Saccharomyces, Brettanomyces, Pediococcus and Lactobacillus in an attempt to recreate the effects of the dominant microbiota of Brussels and the surrounding countryside of the Senne River valley. Cultures taken from bottles are sometimes used but there is no simple way of knowing what organisms are still viable.
Geschichte
Spontaneously fermented wild ales from the area in and around Brussels (the Senne Valley) stem from a farmhouse brewing and blending tradition several centuries old. The number of producers is constantly dwindling and some are untraditionally sweetening their products (post-fermentation) with sugar or sweet fruit to make them more palatable to a wider audience. Fruit was traditionally added to lambic or gueuze, either by the blender or publican, to increase the variety of beers available in local cafes.
Kommentar
Fruit-based lambics are often produced like gueuze by mixing one, two, and three-year old lambic. “Young” lambic contains fermentable sugars while old lambic has the characteristic “wild” taste of the Senne River valley. 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). IBUs are approximate since aged hops are used; Belgians use hops for anti-bacterial properties more than bittering in lambics.
Beispiele
Boon Framboise Marriage Parfait, Boon Kriek Mariage Parfait, Boon Oude Kriek, Cantillon Fou’ Foune, Cantillon Kriek, Cantillon Lou Pepe Kriek, Cantillon Lou Pepe Framboise, Cantillon Rose de Gambrinus, Cantillon St. Lamvinus, Cantillon Vigneronne, De Cam Oude Kriek, Drie Fonteinen Kriek, Girardin Kriek, Hanssens Oude Kriek, Oud Beersel Kriek, Mort Subite Kriek
Notizen
A lambic with fruit, not just a fruit beer; the wild lambic character must be evident.
Name
Witbier
Style Guide
BJCP 2015
BJCP
24 A
Alkohol
4.5 - 5.5 %vol
Stammwürze
11 - 13 °P
Restextrakt
2 - 3 %gew
Bittere
8 - 20 IBU
Farbe
4 - 9.5 EBC
Aussehen
Very pale straw to very light gold in color. The beer will be very cloudy from starch haze and/or yeast, which gives it a milky, whitish-yellow appearance. Dense, white, moussy head. Head retention should be quite good.
Geschmack
Pleasant malty-sweet grain flavor (often with a honey and/or vanilla character) and a zesty, orange-citrusy fruitiness. Refreshingly crisp with a dry, often tart, finish. Can have a low bready wheat flavor. Optionally has a very light lactic-tasting sourness. Herbal-spicy flavors, which may include coriander and other spices, are common should be subtle and balanced, not overpowering. A spicy-earthy hop flavor is low to none, and if noticeable, never gets in the way of the spices. Hop bitterness is low to medium-low, and doesn’t interfere with refreshing flavors of fruit and spice, nor does it persist into the finish. Bitterness from orange pith should not be present. Vegetal, celery-like, ham-like, or soapy flavors are inappropriate.
Geruch
Moderate malty sweetness (often with light notes of honey and/or vanilla) with light, grainy, spicy wheat aromatics, often with a bit of tartness. Moderate perfumy coriander, often with a complex herbal, spicy, or peppery note in the background. Moderate zesty, citrusy-orangey fruitiness. A low spicy-herbal hop aroma is optional, but should never overpower the other characteristics. Vegetal, celery-like, or ham-like aromas are inappropriate. Spices should blend in with fruity, floral and sweet aromas and should not be overly strong.
Mundgefühl
Medium-light to medium body, often having a smoothness and light creaminess from unmalted wheat and the occasional oats. Despite body and creaminess, finishes dry and often a bit tart. Effervescent character from high carbonation. Refreshing, from carbonation, light acidity, and lack of bitterness in finish. No harshness or astringency from orange pith. Should not be overly dry and thin, nor should it be thick and heavy.
Gesamteindruck
A refreshing, elegant, tasty, moderate-strength wheat-based ale.
Zutaten
About 50% unmalted wheat and 50% pale barley malt (usually Pils malt) constitute the grist. In some versions, up to 5-10% raw oats may be used. Spices of freshly-ground coriander and Curaçao or sometimes sweet orange peel complement the sweet aroma and are quite characteristic. Other spices (e.g., chamomile, cumin, cinnamon, Grains of Paradise) may be used for complexity but are much less prominent. Ale yeast prone to the production of mild, spicy flavors is very characteristic. In some instances a very limited lactic fermentation, or the actual addition of lactic acid, is done.
Geschichte
A 400-year-old Belgian 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, both with modern craft brewers and mass-market producers who see it as a somewhat fruity summer seasonal beer.
Kommentar
The presence, character and degree of spicing and lactic sourness varies. Overly spiced and/or sour beers are not good examples of the style. 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.
Beispiele
Allagash White, Blanche de Bruxelles, Celis White, Hoegaarden Wit, Ommegang Witte, St. Bernardus Witbier, Wittekerke
Notizen
Low bitterness level with a balance similar to a Weissbier, but with spice and citrus character coming from additions rather than the yeast.
Name
Belgisches Pale Ale
Style Guide
BJCP 2015
BJCP
24 B
Alkohol
4.8 - 5.5 %vol
Stammwürze
12 - 13.5 °P
Restextrakt
2.5 - 3.5 %gew
Bittere
20 - 30 IBU
Farbe
20 - 36 EBC
Aussehen
Amber to copper in color. Clarity is very good. Creamy, rocky, white head often fades more quickly than other Belgian beers.
Geschmack
Has an initial soft, smooth, moderately malty flavor with a variable profile of toasty, biscuity, nutty, light caramel and/or honey notes. Moderate to moderately high fruitiness, sometimes orange- or pear-like. Relatively light (medium-low to low) spicy, herbal, or floral hop character. The hop bitterness is medium-high to medium-low, and is optionally enhanced by low to very low amounts of peppery phenols. There is a dry to balanced finish, with hops becoming more pronounced in the aftertaste of those with a drier finish. Fairly well balanced overall, with no single component being high in intensity; malt and fruitiness are more forward initially with a supportive bitterness and drying character coming on late.
Geruch
Moderate malt aroma, which can be a combination of toasty, biscuity, or nutty, possibly with a touch of light caramel or honey. Moderate to moderately high fruitiness with an orange- or pear-like character. Low to moderate strength hop character (spicy, herbal, or floral) optionally blended with background level peppery, spicy phenols. The hop character is lower in balance than the malt and fruitiness.
Mundgefühl
Medium to medium-light body. Smooth palate. Alcohol level is restrained, and any warming character should be low if present. Medium to medium-high carbonation.
Gesamteindruck
A moderately malty, somewhat fruity, easy-drinking, copper-colored Belgian ale that is somewhat less aggressive in flavor profile than many other Belgian beers. The malt character tends to be a bit biscuity with light toasty, honey-like, or caramelly components; the fruit character is noticeable and complementary to the malt. The bitterness level is generally moderate, but may not seem as high due to the flavorful malt profile.
Zutaten
Pilsner or pale ale malt contributes the bulk of the grist with (cara) Vienna and Munich malts adding color, body and complexity. Sugar is not commonly used as high gravity is not desired. Saazer-type hops, Styrian Goldings, East Kent Goldings or Fuggles are commonly used. Yeasts prone to moderate production of phenols are often used but fermentation temperatures should be kept moderate to limit this character.
Geschichte
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.
Kommentar
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. Yeast character generally more subtle than many Belgian beers, with some of the fruitiness being hop-driven.
Beispiele
De Koninck, De Ryck Special, Palm Dobble, Palm Speciale
Notizen
Fairly similar to pale ales from England (Strong Bitter category), typically with a slightly different yeast character and a more varied malt profile. Less yeast character than many other Belgian beers, though.
Name
Bière de Garde
Style Guide
BJCP 2015
BJCP
24 C
Alkohol
6.0 - 8.5 %vol
Stammwürze
15 - 20 °P
Restextrakt
2 - 4 %gew
Bittere
18 - 28 IBU
Farbe
15 - 49.5 EBC
Aussehen
Three main variations exist (blond, amber and brown), so color can range from golden-blonde to reddish-bronze to chestnut brown. Clarity is brilliant to fair, although haze is not unexpected in this type of often unfiltered beer. Well-formed head, generally white to off-white (varies by beer color), average persistence.
Geschmack
Medium to high malt flavor often with a toasty-rich, biscuity, toffee-like or light caramel-sweet character. Malt flavors and complexity tend to increase with beer color. Low to moderate esters and alcohol flavors. Medium-low hop bitterness provides some support, but the balance is always tilted toward the malt. Darker versions will have more of an initial malty-sweet impression than paler versions, but all should be malty in the palate and finish. The malt flavor lasts into the finish, which is medium-dry to dry, never cloying. Low to no hop flavor (spicy, peppery, or herbal), although paler versions can have slightly higher levels of herbal or spicy hop flavor (which can also come from the yeast). Smooth, well-lagered character, even if made with ale yeast. Aftertaste of malt (character appropriate for the color) with some dryness and light alcohol.
Geruch
Prominent malty sweetness, often with a complex, light to moderate intensity toasty-bready-rich malt character. Low to moderate esters. Little to no hop aroma (may be a bit spicy, peppery, or herbal). Paler versions will still be malty but will lack richer, deeper aromatics and may have a bit more hops. Generally quite clean, although stronger versions may have a light, spicy alcohol note as it warms.
Mundgefühl
Medium to medium-light (lean) body, often with a smooth, creamy-silky character. Moderate to high carbonation. Moderate alcohol warming, but should be very smooth and never hot.
Gesamteindruck
A fairly strong, malt-accentuated, lagered artisanal beer with a range of malt flavors appropriate for the color. All are malty yet dry, with clean flavors and a smooth character.
Zutaten
The “cellar” character commonly described in literature is more of a feature of mishandled commercial exports than fresh, authentic products. The somewhat moldy character comes from the corks and/or oxidation in commercial versions, and is incorrectly identified as “musty” or “cellar-like.” Base malts vary by beer color, but usually include pale, Vienna and Munich types. Darker versions will have richer malt complexity and sweetness from crystal-type malts. Sugar may be used to add flavor and aid in the dry finish. Lager or ale yeast fermented at cool ale temperatures, followed by long cold conditioning. Floral, herbal or spicy continental hops.
Geschichte
Name literally means “beer which has been kept or lagered.” A traditional artisanal ale from Northern France brewed in early spring and kept in cold cellars for consumption in warmer weather. It is now brewed year-round.
Kommentar
Three main variations are included in the style: the brown (brune), the blond (blonde), and the amber (ambrée). The darker versions will have more malt character, while the paler versions can 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 rates are in the 80-85% range. Some fuller-bodied examples exist, but these are somewhat rare. Age and oxidation in imports often increases fruitiness, caramel flavors, and adds corked and musty notes; these are all signs of mishandling, not characteristic elements of the style.
Beispiele
Ch’Ti (brown and blond), Jenlain (amber and blond), La Choulette (all 3 versions), St. Amand (brown), Saint Sylvestre 3 Monts (blond), Russian River Perdition
Notizen
Related to the Belgian Saison style, the main difference is that the Bière de Garde is rounder, richer, malt-focused, and lacks the spicy, bitter character of a Saison.
Name
Belgisches Blond Ale
Style Guide
BJCP 2015
BJCP
25 A
Alkohol
6.0 - 7.5 %vol
Stammwürze
15.5 - 18.75 °P
Restextrakt
2 - 4.5 %gew
Bittere
15 - 30 IBU
Farbe
9.5 - 17.5 EBC
Aussehen
Light to deep gold color. Generally very clear. Large, dense, and creamy white to off-white head. Good head retention with Belgian lace.
Geschmack
Smooth, light to moderate grainy-sweet malt flavor initially, but finishes medium-dry to dry with some smooth alcohol becoming evident in the aftertaste. Medium hop and alcohol bitterness to balance. Light hop flavor, can be spicy or earthy. Very soft yeast character (esters and alcohols, which are sometimes perfumy or orange/lemon-like). Light spicy phenolics optional. Some lightly caramelized sugar or honey-like sweetness on palate.
Geruch
Light earthy or spicy hop nose, along with a lightly grainy-sweet malt character. Shows a subtle yeast character that may include spicy phenolics, perfumy or honey-like alcohol, or yeasty, fruity esters (commonly orange-like or lemony). Light sweetness that may have a slightly sugar-like character. Subtle yet complex.
Mundgefühl
Medium-high to high carbonation, can give mouth-filling bubbly sensation. Medium body. Light to moderate alcohol warmth, but smooth. Can be somewhat creamy.
Gesamteindruck
A moderate-strength golden ale that has a subtle fruity-spicy Belgian yeast complexity, slightly malty-sweet flavor, and dry finish.
Zutaten
Belgian Pils malt, aromatic malts, sugar, Belgian yeast strains that produce complex alcohol, phenolics and perfumy esters, Saazer-type, Styrian Goldings, or East Kent Goldings hops. Spices are not traditionally used, although the ingredients and fermentation by-products may give an impression of spicing (often reminiscent of oranges or lemons). If spices are present, should be a background character only.
Geschichte
Relatively recent development to further appeal to European Pils drinkers, becoming more popular as it is heavily marketed and widely distributed.
Kommentar
Often has an almost lager-like character, which gives it a cleaner profile in comparison to many other Belgian styles. Belgians use the term Blond, while the French spell it Blonde. Most commercial examples are in the 6.5 – 7% ABV range. Many Trappist or artisanal Belgian beers are called Blond but those are not representative of this style.
Beispiele
Affligem Blond, Grimbergen Blond, La Trappe Blond, Leffe Blond, Val-Dieu Blond
Notizen
Similar strength as a Dubbel, similar character as a Belgian Strong Golden Ale or Tripel, although a bit sweeter and not as bitter.
Name
Saison
Style Guide
BJCP 2015
BJCP
25 B
Alkohol
3.5 - 9.5 %vol
Stammwürze
12 - 16.25 °P
Restextrakt
0.5 - 2 %gew
Bittere
20 - 35 IBU
Farbe
12 - 57.5 EBC
Aussehen
Helle Versionen haben oft eineunverwechselbar hell orange, eventuell auch hell goldene bis bernsteinfarbe (Gold bis Bernstein ist am verbreitetsten). Dunklere Versionen können von Kupfer bis Dunkelbraun sein. Lang haltbare, feste weiße bis elfenbeifarbene Schaumkrone, die die caharkteristische belgische Spitze am Glas erzeugt. Die Klarheit ist mäßig bis gut, wobei eine Trübung bei diesem unfiltrierten Bier erwartbar ist. Perlend sprudelnde Kohlensäure.
Geschmack
Mittelgeringer bis mittelstarker fruchtiger und würziger Geschmack, unterstützt durch eine geringe bis mittlere Malzigkeit, oft mit getreideartigem Geschmack. Die Bittere ist typisch mäßig bis stark, wobei auch Säure an Stelle der Bittere vorhanden sein kann (wobei nicht beide gleichzeitig stark sein sollten).
Dier Vergärungsgrad ist extrem hoch, was einen charakteristisch trockenen Abgang erzeugt, der typisch für den Stil ist; ein Saison sollte niemals süß im Abgang sein. Der fruchtige Charakter ist oft zitrusartig (Orange oder Zitrone) und die würzigen Noten sind typisch Pfeffer. Die Stärke und Ausgewogenheit der fruchtigen und würzigen Noten kann stark variieren und wird oft von der Hefeauswahl bestimmt. Der Hopfengeschmack ist gering bis mäßig und hat generell einen würzigen oder erdigen Charakter. Die Balance neigt eher zu den fruchtigen, würzigen und hopfigen Eigenschaften, die nicht von bitteren oder sauren Noten übertont werden sollten. Dunklere Versionen habe stärkere Geschmacksnoten dunklerer Malze (toastig, brotig, bicuitartig, Schokolade etc.) die den fruchtig-würzigen Charakter dieses Biers unterstützen (Röstnoten sind nicht typisch). Stärker Versionen haben generell mehr Malzgeschmack und eine leichte Alkoholnote. Kräuter und Gewürze sind völlig optional, sollten dann aber moderat dosiert werden, damit sie nicht vom Hefecharakter ablenken. Der Abgang ist sehr trocken und der Nachgeschmack ist typisch bitter und würzig. Die Hopfenbittere kann zurückhaltend sein, wobei sie durch den hohen Vergärgrad stärker erscheinen kann.
Geruch
Recht aromatisch mit fruchtigen, würzigen und hopfigen Noten. Die Ester können recht kräftig sein (mäßig bis stark) und erinnern oft an Zitrusfrüchte wie Orangen oder Zitronen. Das Hopfenaroma ist gering bis mäßig und hat oft würzige, florale, erdige oder fruchtige Noten.
Stärkere Versionen können eine weiche, würzige Alkoholnote haben (mit geringer Intensität). Die würzigen Noten sind eher Pfeffer- als Nelkenartig und können mäßig bis stark sein (typischerweise von der Hefe stammend). Subtile unterstützende Kräuterzugaben sind erlaubt, sollten aber nicht dominieren.
Der Malzcharakter ist typisch leicht getreideartig und von geringer Intensität. Dunklere und stärkere Versionen haben merklich mehr Malzaroma, wobei dunklere Versionen die Eigenschaften der dunklen Malze zeigen (toast- oder biscuitartig, Karamell, Schokolade etc.).
In Versionen, die sauer statt bitter sind, kann man den Säure-Charkter auch im Aroma spüren (gering bis mäßig).
Mundgefühl
Light to medium body. Alcohol sensation varies with strength, from none in table version to light in standard versions, to moderate in super versions. However, any warming character should be fairly low. Very high carbonation with an effervescent quality. There is enough prickly acidity on the tongue to balance the very dry finish. In versions with sourness, a low to moderate tart character can add a refreshing bite, but not be puckering (optional).
Gesamteindruck
Most commonly, a pale, refreshing, highly-attenuated, moderately-bitter, moderate-strength Belgian ale with a very dry finish. Typically highly carbonated, and using non-barley cereal grains and optional spices for complexity, as complements the expressive yeast character that is fruity, spicy, and not overly phenolic. Less common variations include both lower-alcohol and higher-alcohol products, as well as darker versions with additional malt character.
Zutaten
Not typically spiced, with the yeast, hops and grain providing the character; but spices are allowed if they provide a complementary character. Continental base malts are typical, but the grist frequently contains other grains such as wheat, oats, rye, or spelt. Adjuncts such as sugar and honey can also serve to add complexity and dry out the beer. Darker versions will typically use richer, darker malts, but not typically roasted types. Saazer-type, Styrian or East Kent Golding hops are commonly used. A wide range of herbs or spices can add complexity and uniqueness, but should always meld well with the yeast and hop character. Brettanomyces is not typical for this style; Saisons with Brett should be entered in the American Wild Ale category.
Geschichte
A provision ale originally brewed in Wallonia, the French-speaking part of Belgium, for consumption during the active farming season. Originally a lower-alcohol product so as to not debilitate field workers, but tavern-strength products also existed. Higher-strength and different-colored products appeared after WWII. The best known modern saison, Saison Dupont, was first produced in the 1920s. Originally a rustic, artisanal ale made with local farm-produced ingredients, it is now brewed mostly in larger breweries yet retains the image of its humble origins.
Kommentar
Variations exist in strength and color, but they all have similar characteristics and balance, in particularly the refreshing, highly-attenuated, dry character with high carbonation. There is no correlation between strength and color. The balance can change somewhat with strength and color variations, but the family resemblance to the original artisanal ale should be evident. Pale versions are likely to be more bitter and have more hop character, while darker versions tend to have more malt character and sweetness, yielding a more balanced presentations. Stronger versions often will have more malt flavor, richness, and body simply due to their higher gravity. Although they tend to be very well-attenuated, they may not be perceived to be as dry as standard-strength saisons due to their strength. The Saison yeast character is a must, although maltier and richer versions will tend to mask this character more. Often called Farmhouse ales in the US, but this term is not common in Europe where they are simply part of a larger grouping of artisanal ales.
Beispiele
Ellezelloise Saison, Fantôme Saison, Lefebvre Saison 1900, Saison Dupont Vieille Provision, Saison de Pipaix, Saison Regal, Saison Voisin, Boulevard Tank 7 Farmhouse Ale
Notizen
At standard strengths and pale color (the most common variety), like a more highly-attenuated, hoppy, and bitter Belgian blond ale with a stronger yeast character. At super strength and pale color, similar to a Belgian tripel, but often with more of a grainy, rustic quality and sometimes with a spicier yeast character.
Name
Belgisches Golden Strong Ale
Style Guide
BJCP 2015
BJCP
25 C
Alkohol
7.5 - 10.5 %vol
Stammwürze
17.5 - 23.75 °P
Restextrakt
1.25 - 4 %gew
Bittere
22 - 35 IBU
Farbe
7 - 15 EBC
Aussehen
Yellow to medium gold in color. Good clarity. Effervescent. Massive, long-lasting, rocky, often beady, white head resulting in characteristic Belgian lace on the glass as it fades.
Geschmack
Marriage of fruity, spicy and alcohol flavors supported by a soft malt character. Esters are reminiscent of pears, oranges or apples. Low to moderately low phenols are peppery in character. A low to moderate spicy hop character is often present. Alcohols are soft and spicy, and are low-to-moderate in intensity. Bitterness is typically medium to high from a combination of hop bitterness and yeast-produced phenolics. Substantial carbonation and bitterness leads to a dry finish with a low to moderately bitter aftertaste.
Geruch
Complex with significant fruity esters, moderate spiciness and low to moderate alcohol and hop aromas. Esters are reminiscent of lighter fruits such as pears, oranges or apples. Moderate to moderately low spicy, peppery phenols. A low to moderate yet distinctive perfumy, floral hop character is often present. Alcohols are soft, spicy, perfumy and low-to-moderate in intensity. No hot alcohol or solventy aromas. The malt character is light and slightly grainy-sweet to nearly neutral.
Mundgefühl
Very highly carbonated; effervescent. Light to medium body, although lighter than the substantial gravity would suggest. Smooth but noticeable alcohol warmth. No hot alcohol or solventy character.
Gesamteindruck
A pale, complex, effervescent, strong Belgian-style ale that is highly attenuated and features fruity and hoppy notes in preference to phenolics.
Zutaten
Pilsner malt with substantial sugary adjuncts. Saazer-type hops or Styrian Goldings are commonly used. Belgian yeast strains are used – those that produce fruity esters, spicy phenolics and higher alcohols – often aided by slightly warmer fermentation temperatures. Fairly soft water. Spicing is not traditional; if present, should be a background character only.
Geschichte
Originally developed by the Moortgat brewery after WWI as a response to the growing popularity of Pilsner beers.
Kommentar
References to the devil are included in the names of many commercial examples of this style, referring to their potent alcoholic strength and as a tribute to the original example (Duvel). The best examples are complex and delicate. High carbonation helps to bring out the many flavors and to increase the perception of a dry finish. Traditionally bottle-conditioned (or refermented in the bottle).
Beispiele
Brigand, Delirium Tremens, Dulle Teve, Duvel, Judas, Lucifer, Piraat, Russian River Damnation
Notizen
Strongly resembles a Tripel, but may be even paler, lighter-bodied and even crisper and drier; the drier finish and lighter body also serves to make the assertive hopping and yeast character more prominent. Tends to use yeast that favor ester development (particularly pome fruit) over spiciness in the balance.
Name
Normales Trappistenbier
Style Guide
BJCP 2015
BJCP
26 A
Alkohol
4.8 - 6.0 %vol
Stammwürze
11 - 13.5 °P
Restextrakt
1 - 2.5 %gew
Bittere
25 - 45 IBU
Farbe
7 - 12 EBC
Aussehen
Pale yellow to medium gold color. Generally good clarity, with a moderate-sized, persistent, billowy white head with characteristic lacing.
Geschmack
Fruity, hoppy, bitter, and dry. Initial malty-sweet impression, with a grainy-sweet soft malt palate, and a dry, hoppy finish. The malt may have a light honeyed biscuit or cracker impression. Moderate spicy or floral hop flavor. Esters can be citrus (orange, lemon, grapefruit), pome fruit (apple, pear), or stone fruit (apricot, peach). Light to moderate spicy, peppery, or clove phenolics. Bitterness rises towards the crisp, dry finish, with an aftertaste of light malt, moderate hops and yeast character.
Geruch
Medium-low to medium-high Trappist yeast character, showing a fruity-spicy character along with medium-low to medium spicy or floral hops, occasionally enhanced by light herbal/citrusy spice additions. Low to medium-low grainy-sweet malt backdrop, which may have a light honey or sugar quality. Fruit expression can vary widely (citrus, pome fruit, stone fruit). Light spicy, yeast-driven phenolics found in the best examples. Bubblegum inappropriate.
Mundgefühl
Medium-light to medium body. Smooth. Medium-high to high carbonation, can be somewhat prickly. Should not have noticeable alcohol warmth.
Gesamteindruck
A pale, bitter, highly attenuated and well carbonated Trappist ale, showing a fruity-spicy Trappist yeast character, a spicy-floral hop profile, and a soft, supportive grainy-sweet malt palate.
Zutaten
Pilsner malt, Belgian Trappist yeast, Saazer-type hops.
Geschichte
While Trappist breweries have a tradition of brewing a lower-strength beer as a monk’s daily ration, the bitter, pale beer this style describes is a relatively modern invention reflecting current tastes. Westvleteren first brewed theirs in 1999, but replaced older lower-gravity products.
Kommentar
Often not labeled or available outside the monastery, or infrequently brewed. Might also be called monk’s beer or Brother’s beer. Highly attenuated, generally 85% or higher.
Beispiele
Achel 5° Blond, St. Bernardus Extra 4, Westmalle Extra, Westvleteren Blond
Notizen
Like a top-fermented Belgian/Trappist interpretation of a German Pils – pale, hoppy, and well-attenuated, but showing prototypical Belgian yeast character. Has less sweetness, higher attenuation, less character malt, and is more hop-centered than a Belgian Pale Ale. More like a much smaller, more highly hopped tripel than a smaller Belgian Blond Ale.
Name
Belgisches Dubbel
Style Guide
BJCP 2015
BJCP
26 B
Alkohol
6.0 - 7.6 %vol
Stammwürze
15.5 - 18.75 °P
Restextrakt
2 - 4.5 %gew
Bittere
15 - 25 IBU
Farbe
25.5 - 44 EBC
Aussehen
Dark amber to copper in color, with an attractive reddish depth of color. Generally clear. Large, dense, and long-lasting creamy off-white head.
Geschmack
Similar qualities as aroma. Rich, complex medium to medium-full rich-sweet malt flavor on the palate yet finishes moderately dry. Complex malt, ester, alcohol and phenol interplay (raisiny flavors are common; dried fruit flavors are welcome; clove or pepper spiciness is optional). Balance is always toward the malt. Medium-low bitterness that doesn’t persist into the aftertaste. Low spicy, floral, or herbal hop flavor is optional and not usually present.
Geruch
Complex, rich-sweet malty aroma, possibly with hints of chocolate, caramel and/or toast (but never roasted or burnt aromas). Moderate fruity esters (usually including raisins and plums, sometimes also dried cherries). Esters sometimes include banana or apple. Spicy phenols and higher alcohols are common (may include light clove and spice, peppery, rose-like and/or perfumy notes). Spicy qualities can be moderate to very low. Alcohol, if present, is soft and never hot or solventy. Low to no spicy, herbal, or floral hop aroma, typically absent. The malt is most prominent in the balance with esters and a touch of alcohol in support, blending together for a harmonious presentation.
Mundgefühl
Medium-full body. Medium-high carbonation, which can influence the perception of body. Low alcohol warmth. Smooth, never hot or solventy.
Gesamteindruck
A deep reddish-copper, moderately strong, malty, complex Trappist ale with rich malty flavors, dark or dried fruit esters, and light alcohol blended together in a malty presentation that still finishes fairly dry.
Zutaten
Belgian yeast strains prone to production of higher alcohols, esters, and phenolics are commonly used. Impression of complex grain bill, although traditional versions are typically Belgian Pils malt with caramelized sugar syrup or other unrefined sugars providing much of the character. Saazer-type, English-type or Styrian Goldings hops commonly used. No spices are traditionally used, although restrained use is allowable (background strength only).
Geschichte
Originated at monasteries in the Middle Ages, and was revived in the mid-1800s after the Napoleonic era.
Kommentar
Most commercial examples are in the 6.5 – 7% ABV range. Traditionally bottle-conditioned (or refermented in the bottle).
Beispiele
Affligem Dubbel, Chimay Première, Corsendonk Pater, Grimbergen Double, La Trappe Dubbel, St. Bernardus Pater 6, Trappistes Rochefort 6, Westmalle Dubbel
Notizen
Should not be as malty as a bock and should not have crystal malt-type sweetness. Similar in strength and balance as a Belgian Blond, but with a richer malt and ester profile. Less strong and intense as a Belgian Dark Strong Ale.
Name
Belgisches Tripel
Style Guide
BJCP 2015
BJCP
26 C
Alkohol
7.5 - 9.5 %vol
Stammwürze
18.75 - 21.25 °P
Restextrakt
2 - 3.5 %gew
Bittere
20 - 40 IBU
Farbe
11 - 17.5 EBC
Aussehen
Deep yellow to deep gold in color. Good clarity. Effervescent. Long-lasting, creamy, rocky, white head resulting in characteristic Belgian lace on the glass as it fades.
Geschmack
Marriage of spicy, fruity and alcohol flavors supported by a soft, rounded grainy-sweet malt impression, occasionally with a very light honey note. Low to moderate phenols are peppery in character. Esters are reminiscent of citrus fruit such as orange or sometimes lemon, and are low to moderate. A low to moderate spicy hop character is usually found. Alcohols are soft, spicy, and low in intensity. Bitterness is typically medium to high from a combination of hop bitterness and yeast-produced phenolics. Substantial carbonation and bitterness lends a dry finish with a moderately bitter aftertaste with substantial spicy-fruity yeast character. The grainy-sweet malt flavor does not imply any residual sweetness.
Geruch
Complex bouquet with moderate to significant spiciness, moderate fruity esters and low alcohol and hop aromas. Generous spicy, peppery, sometimes clove-like phenols. Esters are often reminiscent of citrus fruits such as oranges, but may sometimes have a slight banana character. A low yet distinctive spicy, floral, sometimes perfumy hop character is usually found. Alcohols are soft, spicy and low in intensity. The malt character is light, with a soft, slightly grainy-sweet or slightly honey-like impression. The best examples have a seamless, harmonious interplay between the yeast character, hops, malt, and alcohol.
Mundgefühl
Medium-light to medium body, although lighter than the substantial gravity would suggest. Highly carbonated. The alcohol content is deceptive, and has little to no obvious warming sensation. Always effervescent.
Gesamteindruck
A pale, somewhat spicy, dry, strong Trappist ale with a pleasant rounded malt flavor and firm bitterness. Quite aromatic, with spicy, fruity, and light alcohol notes combining with the supportive clean malt character to produce a surprisingly drinkable beverage considering the high alcohol level.
Zutaten
Pilsner malt, typically with pale sugar adjuncts. Saazer-type hops or Styrian Goldings are commonly used. Belgian yeast strains are used – those that produce fruity esters, spicy phenolics and higher alcohols – often aided by slightly warmer fermentation temperatures. Spice additions are generally not traditional, and if used, should be a background character only. Fairly soft water.
Geschichte
Originally popularized by the Trappist monastery at Westmalle.
Kommentar
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 (or refermented in the bottle).
Beispiele
Affligem Tripel, Chimay Cinq Cents, La Rulles Tripel, La Trappe Tripel, St. Bernardus Tripel, Unibroue La Fin Du Monde, Val-Dieu Triple, Watou Tripel, Westmalle Tripel
Notizen
May resemble a Belgian Golden Strong Ale but slightly darker and somewhat fuller-bodied, with more emphasis on phenolics and less on esters. Usually has a more rounded malt flavor but should never be sweet.
Name
Belgisches Dark Strong Ale
Style Guide
BJCP 2015
BJCP
26 D
Alkohol
8.0 - 12.0 %vol
Stammwürze
18.75 - 27.5 °P
Restextrakt
2.5 - 6 %gew
Bittere
20 - 35 IBU
Farbe
31 - 57.5 EBC
Aussehen
Deep amber to deep coppery-brown in color (dark in this context implies more deeply colored than golden). Huge, dense, moussy, persistent cream- to light tan-colored head. Can be clear to somewhat hazy.
Geschmack
Similar to aroma (same malt, ester, phenol, alcohol, and hop comments apply to flavor as well). Moderately malty-rich on the palate, which can have a sweet impression if bitterness is low. Usually moderately dry to dry finish, although may be up to moderately sweet. Medium-low to moderate bitterness; alcohol provides some of the balance to the malt. Generally malty-rich balance, but can be fairly even with bitterness. The complex and varied flavors should blend smoothly and harmoniously. The finish should not be heavy or syrupy.
Geruch
Complex, with a rich-sweet malty presence, significant esters and alcohol, and an optional light to moderate spiciness. The malt is rich and strong, and can have a deep bready-toasty quality often with a deep caramel complexity. The fruity esters are strong to moderately low, and can contain raisin, plum, dried cherry, fig or prune notes. Spicy phenols may be present, but usually have a peppery quality not clove-like; light vanilla is possible. Alcohols are soft, spicy, perfumy and/or rose-like, and are low to moderate in intensity. Hops are not usually present (but a very low spicy, floral, or herbal hop aroma is acceptable). No dark/roast malt aroma. No hot alcohols or solventy aromas.
Mundgefühl
High carbonation but not sharp. Smooth but noticeable alcohol warmth. Body can range from medium-light to medium-full and creamy. Most are medium-bodied.
Gesamteindruck
A dark, complex, very strong Belgian ale with a delicious blend of malt richness, dark fruit flavors, and spicy elements. Complex, rich, smooth and dangerous.
Zutaten
Belgian yeast strains prone to production of higher alcohols, esters, and sometimes phenolics are commonly used. Impression of a complex grain bill, although many traditional versions are quite simple, with caramelized sugar syrup or unrefined sugars and yeast providing much of the complexity. Saazer-type, English-type or Styrian Goldings hops commonly used. Spices generally not used; if used, keep subtle and in the background.
Geschichte
Most versions are unique in character reflecting characteristics of individual breweries, produced in limited quantities and often highly sought-after.
Kommentar
Authentic Trappist versions tend to be drier (Belgians would say more digestible) than Abbey versions, which can be rather sweet and full-bodied. Traditionally bottle-conditioned (or refermented in the bottle). Sometimes known as a Trappist Quadruple, most are simply known by their strength or color designation.
Beispiele
Achel Extra Brune, Boulevard The Sixth Glass, Chimay Grande Réserve, Gouden Carolus Grand Cru of the Emperor, Rochefort 8 & 10, St. Bernardus Abt 12, Westvleteren 12
Notizen
Like a larger dubbel, with a fuller body and increased malt richness. Not as bitter or hoppy as a tripel, but of similar strength.
Name
Gose
Style Guide
BJCP 2015
BJCP
27 A1
Alkohol
4.2 - 4.8 %vol
Stammwürze
9 - 14 °P
Restextrakt
1.5 - 2.5 %gew
Bittere
5 - 12 IBU
Farbe
7 - 9.5 EBC
Aussehen
Unfiltered, with a moderate to full haze. Moderate to tall sized white head with tight bubbles and good retention. Effervescent. Medium yellow color.
Geschmack
Moderate to restrained but noticeable sourness, like a squeeze of lemon in iced tea. Moderate bready/doughy malt flavor. Light to moderate fruity character of pome fruit, stone fruit, or lemons. Light to moderate salt character, up to the threshold of taste; the salt should be noticeable (particularly in the initial taste) but not taste overtly salty. Low bitterness, no hop flavor. Dry, fully-attenuated finish, with acidity not hops balancing the malt. Acidity can be more noticeable in the finish, and enhance the refreshing quality of the beer. The acidity should be balanced, not forward (although historical versions could be very sour).
Geruch
Light to moderately fruity aroma of pome fruit. Light sourness, slightly sharp. Noticeable coriander, which can have an aromatic lemony quality, and an intensity up to moderate. Light bready, doughy, yeasty character like uncooked sourdough bread. The acidity and coriander can give a bright, lively impression. The salt may be perceived as a very light, clean sea breeze character or just a general freshness, if noticeable at all.
Mundgefühl
High to very high carbonation, effervescent. Medium-light to medium-full body. Salt may give a slightly tingly, mouthwatering quality, if perceived at all. The yeast and wheat can give it a little body, but it shouldn’t have a heavy feel.
Gesamteindruck
A highly-carbonated, tart and fruity wheat ale with a restrained coriander and salt character and low bitterness. Very refreshing, with bright flavors and high attenuation.
Zutaten
Pilsner and wheat malt, restrained use of salt and coriander seed, lactobacillus. The coriander should have a fresh, citrusy (lemon or bitter orange), bright note, and not be vegetal, celery-like, or ham-like. The salt should have a sea salt or fresh salt character, not a metallic, iodine note.
Geschichte
Minor style associated with Leipzig but originating in the Middle Ages in the town of Goslar on the Gose River. Documented to have been in Leipzig by 1740. Leipzig was said to have 80 Gose houses in 1900. Production declined significantly after WWII, and ceased entirely in 1966. Modern production was revived in the 1980s, but the beer is not widely available.
Kommentar
Served in traditional cylindrical glasses. Historical versions may have been more sour than modern examples due to spontaneous fermentation, and may be blended with syrups as is done with Berliner Weisse, or Kümmel, a liqueur flavored with caraway, cumin, and fennel. Modern examples are inoculated with lactobacillus, and are more balanced and generally don’t need sweetening. Pronounced GOH-zeh.
Beispiele
Anderson Valley Gose, Bayerisch Bahnhof Leipziger Gose, Döllnitzer Ritterguts Gose
Notizen
Perceived acidity is not as intense as Berliner Weisse or Gueuze. Restrained use of salt, coriander, and lactobacillus – should not taste overtly salty. Coriander aroma can be similar to a witbier. Haziness similar to a Weissbier.
Name
Kentucky Common
Style Guide
BJCP 2015
BJCP
27 A2
Alkohol
4.0 - 5.5 %vol
Stammwürze
11 - 13.75 °P
Restextrakt
2.5 - 4.5 %gew
Bittere
15 - 30 IBU
Farbe
28 - 52 EBC
Aussehen
Amber-orange to light brown in color. Typically clear, but may have some light haze due to limited conditioning. Foam stand may not be long lasting, and is usually white to beige in color.
Geschmack
Moderate grainy-sweet maltiness with low to medium-low caramel, toffee, bready, and/or biscuity notes. Generally light palate flavors typical of adjunct beers; a low grainy, corn-like sweetness is common. Medium to low floral or spicy hop flavor. Medium to low hop bitterness, which should neither be coarse nor have a harsh aftertaste. May exhibit light fruitiness. Balance in the finish is towards the malt. May have a lightly flinty or minerally-sulfate flavor in the finish. The finish is fairly dry, including the contributions of roasted grains and minerals. No sourness.
Geruch
Low to medium grainy, corn-like or sweet maltiness with a low toast, biscuity-grainy, bready, or caramel malt accent. Medium to moderately-low hop aroma, usually floral or spicy in character. Clean fermentation character, with possible faint berry ester. Low levels of DMS are acceptable. No sourness. Malt-forward in the balance.
Mundgefühl
Medium to medium-light body with a relatively soft mouthfeel. Highly carbonated. Can have a creamy texture.
Gesamteindruck
A darker-colored, light-flavored, malt-accented beer with a dry finish and interesting character malt flavors. Refreshing due to its high carbonation and mild flavors, and highly sessionable due to being served very fresh and with restrained alcohol levels.
Zutaten
Six-row barley malt was used with 35% corn grits to dilute the excessive protein levels along with 1 to 2% each caramel and black malt. Native American hops, usually about .2 pounds per barrel of Western hops for bittering and a similar amount of New York hops (such as Clusters) for flavor (15 minutes prior to knock out). Imported continental Saazer-type hops (.1 pounds per barrel) were added at knock out for aroma. Water in the Louisville area was typically moderate to high in carbonates. Mash water was often pre-boiled to precipitate the carbonate and Gypsum was commonly added. Considering the time from mash in to kegging for delivery was typically 6 to 8 days, clearly aggressive top-fermenting yeasts was used.
Geschichte
A true American original style, Kentucky Common was almost exclusively produced and sold around the Louisville Kentucky metropolitan area from some time after the Civil War up to Prohibition. Its hallmark was that it was inexpensive and quickly produced, typically 6 to 8 days from mash to delivery. The beer was racked into barrels while actively fermenting (1.020 – 1.022) and tightly bunged to allow carbonation in the saloon cellar. There is some speculation that it was a variant of the lighter common or cream ale produced throughout much of the East prior to the Civil War and that the darker grains were added by the mostly Germanic brewers to help acidify the typical carbonate water of the Louisville area, or that they had a preference for darker colored beers. Up until the late 19th century, Kentucky Common was not brewed in the summer months unless cellars, usually used for malting, were used for fermentation. With the advent of ice machines, the larger breweries were able to brew year round. In the period from 1900 to prohibition, about 75% of the beer sold in the Louisville area was Kentucky Common. With prohibition, the style died completely as the few larger breweries that survived were almost exclusively lager producers.
Kommentar
Modern characterizations of the style often mention a lactic sourness or sour mashing, but extensive brewing records from the larger breweries at the turn of the century have no indication of long acid rests, sour mashing, or extensive conditioning. This is likely a modern homebrewer invention, based on the supposition that since indigenous Bourbon distillers used a sour mash, beer brewers must also have used this process. No contemporaneous records indicate sour mashing or that the beer had a sour profile; rather the opposite, that the beer was brewed as an inexpensive, present-use ale. Enter soured versions in American Wild Ale.
Beispiele
Apocalypse Brew Works Ortel’s 1912
Notizen
Like a darker-colored cream ale emphasizing corn, but with some light character malt flavor. Malt flavors and balance are probably closest to modern adjunct-driven international amber or dark lagers, Irish red ales, or Belgian pale ales.
Name
Lichtenhainer
Style Guide
BJCP 2015
BJCP
27 A3
Alkohol
3.5 - 4.7 %vol
Stammwürze
8 - 10 °P
Restextrakt
1 - 2 %gew
Bittere
5 - 12 IBU
Farbe
7 - 15 EBC
Aussehen
Hohe weißliche Schaumkrone, fest und haltbar. Tiefgelbe bis hellgoldene Farbe. Meist recht klar, kann aber auch leicht trüb sein.
Geschmack
Mäßig starker Fruchtgeschmack, möglicherweise Zitronen oder Äpfel. Mäßig intensive, reine Milchsäure (kein Brett- oder Wildhefenoten). Ähnlicher Rauchcharakter wie im Geruch (trockenes Holzfeuer), mittelstark.
Trockener Abgang, mit Säure und Rauch im Nachgeschmack. Geringe Bittere: die Säure den Ausgleich, nicht der Hopfen. Frischer, reiner Geschmack am Gaumen und leicht adstringierender Nachgeschmack. Der Weizencharakter ist gering; der Rauch und die Säure sind prominenter. Der Geschmack nach Zitronenkuchen und/oder grünem Apfel ist im Abgang am stärksten, mit einem kurzen Moment Rauch. Komplex.
Geruch
Mäßig starkes frisches Raucharoma, leichte Anzeichen von Säure, mittlere bis geringe Fruchtester, möglicherweise Äpfel oder Melonen, mäßig brotig-getreidigers Malz.
Der Rauchcharakter ist stärker als die brotigen Noten, und der Rauch hat einen “trockenen” Charakter, wie die Reste einea alten Feuers, kein “fettiger” Rauch.
Mundgefühl
Prickelnde Säure. Hohe Karbonisierung. Mittlerer bis mittelleichter Körper.
Gesamteindruck
Ein sures, rauchiges, leichtes historisches deutsches Weizenbier. Komplexer aber erfrischender Charakter durch die hohe Vergärung und Karbonisierung, zusammen mit geringer Bittere und mäßiger Säure.
Zutaten
Gerächertes Gerstenmalz, Weizenmalz, Milchsäurebakterien, obergärige Hefe. Die Schüttung ist unterschiedlich, aber der Weizenanteil liegt üblicherweise bei 30-50%.
Geschichte
Stammt aus Lichtenhain in Thüringen. Der Höhepuunkt der Popularität war gegen Ende der 1800er, wo es in Thüringen weit verbreitet war. Wie eine Berliner Weiße aus der Zeit vor 1840.
Kommentar
Wird jung getrunken. Rauch und Säure sind eine ungewöhnliche Kombination und nicht jedermanns Geschmack.
Notizen
In der gleichen Familie von leichten europäischen Weizenbieren wie Gose, Grätzer und Berliner Weiße, hat es Elemente von allen, aber seine eigene einzigartige Balance - Rauch zusammen mit Säure findetman in keinem der anderen Biere. Nicht so sauer wie Berliner Weiße, vielleicht mehr wie eine geräucherte Gose ohne Kiriander uns Salz oder ein Grätzer mit Gose-artiger Säure.
Name
London Brown Ale
Style Guide
BJCP 2015
BJCP
27 A4
Alkohol
2.8 - 3.6 %vol
Stammwürze
8.25 - 9.5 °P
Restextrakt
3 - 3.75 %gew
Bittere
15 - 20 IBU
Farbe
57.5 - 92 EBC
Aussehen
Medium to very dark brown color, but can be nearly black. Nearly opaque, although should be relatively clear if visible. Low to moderate off-white to tan head.
Geschmack
Deep, caramel or toffee-like malty and sweet flavor on the palate and lasting into the finish. Hints of biscuit and coffee are common. Some fruity esters can be present (typically dark fruit); relatively clean fermentation profile for an English ale. Low hop bitterness. Hop flavor is low to non-existent, possibly earthy or floral in character. Moderately-low to no perceivable roasty or bitter black malt flavor. Moderately sweet finish with a smooth, malty aftertaste. May have a sugary-sweet flavor.
Geruch
Moderate malty-sweet aroma, often with a rich, caramel or toffee-like character. Low to medium fruity esters, often dark fruit like plums. Very low to no hop aroma, earthy or floral qualities.
Mundgefühl
Medium body, but the residual sweetness may give a heavier impression. Medium-low to medium carbonation. Quite creamy and smooth in texture, particularly for its gravity.
Gesamteindruck
A luscious, sweet, malt-oriented dark brown ale, with caramel and toffee malt complexity and a sweet finish.
Zutaten
English pale ale malt as a base with a healthy proportion of darker caramel malts and often some roasted (black) malt and wheat malt (this is Mann’s traditional grist – others can rely on dark sugars for color and flavor). Moderate to high carbonate water. English hop varieties are most authentic, though with low flavor and bitterness almost any type could be used. Post-fermentation sweetening with lactose or artificial sweeteners, or sucrose (if pasteurized).
Geschichte
Developed by Mann’s as a bottled product in 1902. Claimed at the time to be “the sweetest beer in London.” Pre-WWI versions were around 5% ABV, but same general balance. Declined in popularity in second half of 20th century, and now nearly extinct.
Kommentar
Increasingly rare; Mann’s has over 90% market share in Britain, but in an increasingly small segment. Always bottled. Frequently used as a sweet mixer with cask mild and bitter in pubs. Commercial versions can be pasteurized and back-sweetened, which gives more of a sugary-sweet flavor.
Beispiele
Harveys Bloomsbury Brown Ale, Mann’s Brown Ale
Notizen
May seem somewhat like a less roasty version of a sweet stout (and lower-gravity, at least for US sweet stout examples) or a sweet version of a dark mild.
Name
Piwo Grodziskie
Style Guide
BJCP 2015
BJCP
27 A5
Alkohol
2.5 - 3.3 %vol
Stammwürze
7 - 8 °P
Restextrakt
1.5 - 3 %gew
Bittere
20 - 35 IBU
Farbe
7 - 15 EBC
Aussehen
Pale yellow to medium gold in color with excellent clarity. A tall, billowy, white, tightly-knit head with excellent retention is distinctive. Murkiness is a fault.
Geschmack
Moderately-low to medium oak smoke flavor up front which carries into the finish; the smoke can be stronger in flavor than in aroma. The smoke character is gentle, should not be acrid, and can lend an impression of sweetness. A moderate to strong bitterness is readily evident which lingers through the finish. The overall balance is toward bitterness. Low but perceptible spicy, herbal, or floral hop flavor. Low grainy wheat character in the background. Light pome fruit esters (red apple or pear) may be present. Dry, crisp finish. No sourness.
Geruch
Low to moderate oak wood smoke is the most prominent aroma component, but can be subtle and hard to detect. A low spicy, herbal, or floral hop aroma is typically present, and should be lower than or equal to the smoke in intensity. Hints of grainy wheat are also detected in the best examples. The aroma is otherwise clean, although light pome fruit esters (especially ripe red apple or pear) are welcome. No acidity. Slight water-derived sulfury notes may be present.
Mundgefühl
Light in body, with a crisp and dry finish. Carbonation is quite high and can add a slight carbonic bite or prickly sensation. No noticeable alcohol warmth.
Gesamteindruck
A low-gravity, highly-carbonated, light-bodied ale combining an oak-smoked flavor with a clean hop bitterness. Highly sessionable.
Zutaten
Grain bill usually consists entirely of oak-smoked wheat malt. Oak-smoked wheat malt has a different (and less intense) smoke character than German beechwood-smoked barley malt; it has a drier, crisper, leaner quality – a bacon/ham smoke flavor is inappropriate. Saazer-type hops (Polish, Czech or German), moderate hardness sulfate water, and a relatively clean and attenuative continental ale yeast fermented at moderate ale temperatures are traditional. German hefeweizen yeast or other strains with a phenol or strong ester character are inappropriate.
Geschichte
Developed as a unique style centuries ago in the Polish city of Grodzisk (known as Grätz when ruled by Prussia and Germany). Its fame and popularity rapidly extended to other parts of the world in the late 19th and early 20th century. Regular commercial production declined after WWII and ceased altogether in the early-mid 1990s. This style description describes the traditional version during its period of greatest popularity.
Kommentar
Pronounced in English as “pivo grow-JEES-kee-uh” (meaning: Grodzisk beer). Known as Grätzer (pronounced “GRATE-sir”) in German-speaking countries, and in some beer literature. Traditionally made using a multi-step mash, a long boil (~2 hours), and multiple strains of ale yeast. The beer is never filtered but Isinglass is used to clarify before bottle conditioning. Traditionally served in tall conical glassware to accommodate the vigorous foam stand.
Notizen
Similar in strength to a Berliner Weisse, but never sour. Has a smoked character but less intense than in a Rauchbier.
Name
Vor-Prohibitions-Lager
Style Guide
BJCP 2015
BJCP
27 A6
Alkohol
4.5 - 6.0 %vol
Stammwürze
11 - 15 °P
Restextrakt
2.5 - 3.75 %gew
Bittere
25 - 40 IBU
Farbe
7 - 15 EBC
Aussehen
Yellow to deep gold color. Substantial, long lasting white head. Bright clarity.
Geschmack
Medium to medium-high maltiness with a grainy flavor, and optionally a corn-like roundness and impression of sweetness. Substantial hop bitterness stands up to the malt and lingers through the dry finish. All malt and rice-based versions are often crisper, drier, and generally lack corn-like flavors. Medium to high hop flavor, with a rustic, floral, or herbal/spicy character. Medium to high hop bitterness, which should neither be overly coarse nor have a harsh aftertaste. Allow for a range of lager yeast character, as with modern American lagers, but generally fairly neutral.
Geruch
Low to medium grainy, corn-like or sweet maltiness may be evident (although rice-based beers are more neutral). Medium to moderately high hop aroma, with a range of character from rustic to floral to herbal/spicy; a fruity or citrusy modern hop character is inappropriate. Clean lager character. Low DMS is acceptable. May show some yeast character, as with modern American lagers; allow for a range of subtle supporting yeast notes.
Mundgefühl
Medium body with a moderately rich, creamy mouthfeel. Smooth and well-lagered. Medium to high carbonation levels.
Gesamteindruck
A clean, refreshing, but bitter pale lager, often showcasing a grainy-sweet corn flavor. All malt or rice-based versions have a crisper, more neutral character. The higher bitterness level is the largest differentiator between this style and most modern mass-market pale lagers, but the more robust flavor profile also sets it apart.
Zutaten
Six-row barley with 20% to 30% flaked maize (corn) or rice to dilute the excessive protein levels; modern versions may be all malt. Native American hops such as Clusters, traditional continental hops, or modern noble-type crosses are also appropriate. Modern American hops such as Cascade are inappropriate. Water with a high mineral content can lead to an unpleasant coarseness in flavor and harshness in aftertaste. A wide range of lager yeast character can be exhibited, although modern versions tend to be fairly clean.
Geschichte
A version of Pilsner brewed in the USA by immigrant German brewers who brought the process and yeast with them, but who had to adapt their recipes to work with native hops and malt. This style died out after Prohibition but was resurrected by homebrewers in the 1990s. Few commercial versions are made, so the style still remains mostly a homebrew phenomenon.
Kommentar
The classic American Pilsner was brewed both pre-Prohibition and post-Prohibition with some differences. OGs of 1.050–1.060 would have been appropriate for pre-Prohibition beers while gravities dropped to 1.044–1.048 after Prohibition. Corresponding IBUs dropped from a pre-Prohibition level of 30–40 to 25–30 after Prohibition.
Beispiele
Anchor California Lager, Coors Batch 19, Little Harpeth Chicken Scratch
Notizen
Similar balance and bitterness as modern Czech Premium Pale Lagers, but exhibiting native American grains and hops from the era before US Prohibition. More robust, bitter, and flavorful than modern American pale lagers, and often with higher alcohol.
Name
Vor-Prohibitions-Porter
Style Guide
BJCP 2015
BJCP
27 A7
Alkohol
4.5 - 6.0 %vol
Stammwürze
11.5 - 15 °P
Restextrakt
2.5 - 4 %gew
Bittere
20 - 30 IBU
Farbe
47 - 79 EBC
Aussehen
Medium to dark brown, though some examples can be nearly black in color, with ruby or mahogany highlights. Relatively clear. Light to medium tan head which will persist in the glass.
Geschmack
Grainy base malt flavor, with low levels of chocolate or burnt black malt notes, along with low levels of caramel, biscuit, licorice, and toast notes. Corn/DMS flavor acceptable at low to moderate levels. American hop bitterness low to moderate and American hop flavor low to none. Balance is typically even between malt and hops, with a moderate dry finish.
Geruch
Base grainy malt aroma with low levels of dark malt (slight burnt or chocolate notes). Low hop aroma. Low to moderate low levels of DMS acceptable. May show low levels of caramel and biscuit aroma. No to very low esters. Light adjunct (licorice, molasses) aroma acceptable. Diacetyl low to none. Clean lager profile acceptable.
Mundgefühl
Medium light to medium body, moderate carbonation, low to moderate creaminess. May have a slight astringency from the dark malts.
Gesamteindruck
An American adaptation of English Porter using American ingredients, including adjuncts.
Zutaten
Two and six row malt (or a combination of both) are used, along with low percentages of dark malts including black, chocolate, and brown malt (roasted barley is not typically used). Adjuncts are acceptable, including corn, brewers licorice, molasses, and porterine. More historical versions will have up to twenty percent adjuncts. Lager or ale yeast. Emphasis on historical or traditional American bittering hops (Cluster, Willamette, Cascade), though finishing and flavor hops may vary.
Geschichte
Commercially brewed in Philadelphia during the revolutionary period, the beer gained wide acceptance in the newly formed mid-Atlantic states, and was endorsed by President George Washington.
Kommentar
Also sometimes known as Pennsylvania Porter or East Coast Porter.
Beispiele
Stegmaier Porter, Yuengling Porter
Notizen
Smoother and less hoppy-bitter than a (modern) American Porter, less caramelly than an English Porter with more of an adjunct/lager character.
Name
Roggenbier
Style Guide
BJCP 2015
BJCP
27 A8
Alkohol
4.5 - 6.0 %vol
Stammwürze
11.5 - 14 °P
Restextrakt
2.5 - 3.5 %gew
Bittere
10 - 20 IBU
Farbe
36 - 49.5 EBC
Aussehen
Light coppery-orange to very dark reddish or coppery-brown color. Large creamy off-white to tan head, quite dense and persistent (often thick and rocky). Cloudy, hazy appearance.
Geschmack
Grainy, moderately-low to moderately-strong spicy rye flavor, often having a hearty flavor reminiscent of rye or pumpernickel bread. Medium to medium-low bitterness allows an initial malt sweetness (sometimes with a bit of caramel) to be tasted before yeast and rye character takes over. Low to moderate weizen yeast character (banana, clove), although the balance can vary. Medium-dry, grainy finish with a lightly bitter (from rye) aftertaste. Low to moderate spicy, herbal, or floral hop flavor acceptable, and can persist into aftertaste.
Geruch
Light to moderate spicy rye aroma intermingled with light to moderate weizen yeast aromatics (spicy clove and fruity esters, either banana or citrus). Light spicy, floral, or herbal hops are acceptable.
Mundgefühl
Medium to medium-full body. High carbonation. Moderately creamy.
Gesamteindruck
A dunkelweizen made with rye rather than wheat, but with a greater body and light finishing hops.
Zutaten
Malted rye typically constitutes 50% or greater of the grist (some versions have 60-65% rye). Remainder of grist can include pale malt, Munich malt, wheat malt, crystal malt and/or small amounts of debittered dark malts for color adjustment. Weizen yeast provides distinctive banana esters and clove phenols. Light usage of Saazer-type hops in bitterness, flavor and aroma. Lower fermentation temperatures accentuate the clove character by suppressing ester formation. Decoction mash traditionally used (as with weissbiers).
Geschichte
A specialty German rye beer originally brewed in Regensburg, Bavaria. Never a widely popular style, it has all but disappeared in modern times.
Kommentar
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.
Beispiele
Thurn und Taxis Roggen
Notizen
A more distinctive variant of a dunkelweizen using malted rye instead of malted wheat. American Rye Beers will not have the weizen yeast character, and likely more hops.
Name
Sahti
Style Guide
BJCP 2015
BJCP
27 A9
Alkohol
7.0 - 11.0 %vol
Stammwürze
19 - 30 °P
Restextrakt
4 - 5 %gew
Bittere
7 - 15 IBU
Farbe
9.5 - 57.5 EBC
Aussehen
Pale yellow to dark brown color; most are medium to dark amber. Generally quite cloudy (unfiltered). Little head, due to low carbonation.
Geschmack
Strong banana and moderate to moderately-high clove yeast character. Moderate grainy rye flavor. Low bitterness. Fairly sweet finish. Juniper can add a pine-like flavor; juniper berries can add a gin-like flavor; both should be complementary, not dominant. No noticeable hop flavor. Moderate caramel flavor but no roast. Multi-layered and complex, with kind of a wortiness that is unusual in other beer styles. Not sour.
Geruch
High banana esters with moderate to moderately-high clove-like phenolics. Not sour. May have a low to moderate juniper character. Grainy malt, caramel, and rye in background. Light alcohol aroma. Sweet malt impression.
Mundgefühl
Thick, viscous, and heavy with protein (no boil means no hot break). Nearly still to medium-low carbonation. Strongly warming from the alcohol level and young age, but often masked by sweetness.
Gesamteindruck
A sweet, heavy, strong traditional Finnish beer with a rye, juniper, and juniper berry flavor and a strong banana-clove yeast character.
Zutaten
Malted barley along with malted and unmalted grains, often rye. Low hops. Juniper boughs used for lautering (traditionally in a hollowed-out log), but often producing a juniper/berry character. Often uses top-fermenting baker’s yeast in a fast, warm fermentation (German Weizen yeast is a good substitute). Not boiled; a long mash steep is used, with a separately added hop tea.
Geschichte
An indigenous traditional style from Finland; a farmhouse tradition for at least 500 years, often brewed for festive occasions like summer weddings, and consumed within a week or two of brewing. A similar tradition exists in Estonia, where the beer is known as koduolu.
Kommentar
The use of rye doesn’t mean that it should taste like caraway (a dominant flavor in rye bread). The use of juniper berries will give a flavor like gin (similarly flavored with juniper berries). The juniper acts a bit like hops in the balance and flavor, providing some counterpoint to the sweet malt.
Notizen
Strong resemblance to Weizenbocks, but sweet and thick with a rye and juniper character.
Name
Brett Bier
Style Guide
BJCP 2015
BJCP
28 A
Aussehen
Variable by base style. Clarity can be variable, and depends on the base style and ingredients used. Some haze is not necessarily a fault.
Geschmack
Variable by base style. Brett character may range from minimal to aggressive. Can be quite fruity (e.g., tropical fruit, berry, stone fruit, citrus), or have some smoky, earthy, or barnyard character. Should not be unpleasantly funky, such as Band-Aid, fetid, nail polish remover, cheese, etc. Light sourness is acceptable with the beer being lightly tart, but should not be truly sour. Always fruitier when young, gaining more funk with age. May not be acetic or lactic. Malt flavors are often less pronounced than in the base style, leaving a beer most often dry and crisp due to high attenuation by the Brett.
Geruch
Variable by base style. Young Brett-fermented beers will possess more fruity notes (e.g., tropical fruit, stone fruit, or citrus), but this is variable by the strain(s) of Brett used. For 100% Brett beers heavily hopped with American hop varieties, the fermentation-derived flavors are often difficult to tease from the hop aromatics. Older 100% Brett beers may start to develop a little funk (e.g., barnyard, wet hay, or slightly earthy or smoky notes), but this character should not dominate. If the beer is fermented with a brewer’s yeast in addition to Brett, some of the character of the primary yeast may remain. A faint sourness is acceptable but should not be a prominent character.
Mundgefühl
Variable by base style. Generally a light body, lighter than what might be expected from the base style but an overly thin body is a fault. Generally moderate to high carbonation. Head retention is variable.
Gesamteindruck
Most often drier and fruitier than the base style suggests. Funky notes range from low to high, depending on the age of the beer and strain(s) of Brett used. Funkiness is generally restrained in younger 100% Brett examples, but tends to increase with age. May possess a light acidity, although this does not come from Brett.
Zutaten
Virtually any style of beer, fermented in any manner, then finished with one or more strains of Brett. Alternatively, a beer made with Brett as the sole fermentation strain.
Geschichte
Modern American craft beer interpretations of Belgian wild ales, or experimentations inspired by Belgian wild ales or historical English beers with Brett. 100% Brett beers gained popularity after the year 2000; Port Brewing Mo Betta Bretta was one of the first celebrated examples.
Kommentar
The base style describes most of the character of these beers, but the addition of Brett ensures a drier, thinner, and funkier product. Younger versions are brighter and fruitier, while older ones possess more depth of funk and may lose more of the base style character. Wood-aged versions should be entered in the Wild Specialty Beer style. The Brett character should always meld with the style; these beers should never be a ‘Brett bomb’. Note that Brett does not produce lactic acid.
Beispiele
Boulevard Saison Brett, Hill Farmstead Arthur, Logsdon Seizoen Bretta, Russian River Sanctification, The Bruery Saison Rue, Victory Helios
Notizen
Compared to the same beer style without Brett, a Brett Beer will be drier, more highly attenuated, fruitier, lighter in body, and slightly funkier as it ages. Less sourness and depth than Belgian ‘wild’ ales.
Name
Sauerbier mit gemischter Gärung
Style Guide
BJCP 2015
BJCP
28 B
Aussehen
Variable by base style. Clarity can be variable; some haze is not a fault. Head retention can be poor due to high levels of acid or anti-foam properties of some lactobacillus strains.
Geschmack
Variable by base style. Look for an agreeable balance between the base beer and the fermentation character. A range of results is possible from fairly high acidity/funk to a subtle, pleasant, harmonious beer. The best examples are pleasurable to drink with the esters and phenols complementing the malt and/or hops. The wild character can be prominent, but does not need to be dominating in a style with an otherwise strong malt/hop profile. Acidity should be firm yet enjoyable, but should not be biting or vinegary; prominent or objectionable/offensive acetic acid is a fault. Bitterness tends to be low, especially as sourness increases.
Geruch
Variable by base style. The contribution of non-Saccharomyces microbes should be noticeable to strong, and often contribute a sour and/or funky, wild note. The best examples will display a range of aromatics, rather than a single dominant character. The aroma should be inviting, not harsh or unpleasant.
Mundgefühl
Variable by base style. Generally a light body, almost always lighter than what might be expected from the base style. Generally moderate to high carbonation, although often lower in higher alcohol examples.
Gesamteindruck
A sour and/or funky version of a base style of beer.
Zutaten
Virtually any style of beer. Usually fermented by Lactobacillus and/or Pediococcus, often in conjunction with Saccharomyces and/or Brettanomyces. Can also be a blend of styles. Wood or barrel aging is very common, but not required.
Geschichte
Modern American craft beer interpretations of Belgian sour ales, or experimentations inspired by Belgian sour ales.
Kommentar
These beers may be aged in wood, but any wood character should not be a primary or dominant flavor. Sour beers are typically not bitter as these flavors clash. The base beer style becomes less relevant because the various yeast and bacteria tend to dominate the profile. Inappropriate characteristics include diacetyl, solvent, ropy/viscous texture, and heavy oxidation.
Beispiele
Boulevard Love Child, Cascade Vlad the Imp Aler, Jester King Le Petit Prince, Jolly Pumpkin Calabaza Blanca, Russian River Temptation, The Bruery Rueuze, The Bruery Tart of Darkness
Notizen
A sour and/or funky version of a base style.
Name
Spontanvergorenes Spezialbier
Style Guide
BJCP 2015
BJCP
28 C
Aussehen
Variable by base style, generally showing a color, tint, or hue from any fruit (if used) in both the beer and the head. Clarity can be variable; some haze is not a fault. Head retention is often poor.
Geschmack
Variable by base style. Should show the fruit, sour and/or funk of a wild fermentation, as well as the characteristics of the special ingredients used. Any fruit sweetness is generally gone, so only the esters typically remain from the fruit. The sour character from the fruit and wild fermentation could be prominent, but should not be overwhelming. The acidity and tannin from any fruit can both enhance the dryness of the beer, so care must be taken with the balance. The acidity should enhance the perception of the fruit flavor, not detract from it. Wood notes, if present, add flavor but should be balanced.
Geruch
Variable by base style. Should show the fruit, sour and/or funk of a wild fermentation, as well as the characteristics of the special ingredients used. The best examples will blend the aromatics from the fermentation with the special ingredients, creating an aroma that may be difficult to attribute precisely.
Mundgefühl
Variable by base style. Generally a light body, lighter than what might be expected from the base style. Generally moderate to high carbonation; carbonation should balance the base style if one is declared. The presence of tannin from some fruit or wood can provide a slight astringency, enhance the body, or make the beer seem drier than it is.
Gesamteindruck
A sour and/or funky version of a fruit, herb, or spice beer, or a wild beer aged in wood. If wood-aged, the wood should not be the primary or dominant character.
Zutaten
Virtually any style of beer. Any combination of Saccharomyces, Brettanomyces, Lactobacillus, Pediococcus, or other similar fermenters. Can also be a blend of styles. While cherries, raspberries, and peaches are most common, other fruits can be used as well. Vegetables with fruit-like characteristics (chile, rhubarb, pumpkin, etc.) may also be used. Wood or barrel aging is very common, but not required.
Geschichte
Modern American craft beer interpretations of Belgian wild ales, or experimentations inspired by Belgian wild ales.
Kommentar
A wild beer featuring fruit, herbs, spices, or wood based on a style other than lambic. Could be another Classic Style (normally sour or not), or something more generic. These beers may be aged in wood, but any wood character should not be a primary or dominant flavor.
Beispiele
Cascade Bourbonic Plague, Jester King Atrial Rubicite, New Belgium Eric’s Ale, New Glarus Belgian Red, Russian River Supplication, The Lost Abbey Cuvee de Tomme
Notizen
Like a fruit, herb, spice, or wood beer, but sour and/or funky.
Name
Fruchtbier
Style Guide
BJCP 2015
BJCP
29 A
Aussehen
Appearance should be appropriate for the declared base beer and declared fruit. For lighter-colored beers with fruits that exhibit distinctive colors, the color should be noticeable. Note that the color of fruit in beer is often lighter than the flesh of the fruit itself and may take on slightly different shades. Fruit beers may have some haze or be clear, although haze is a generally undesirable. The head may take on some of the color of the fruit.
Geschmack
As with aroma, the distinctive flavor character associated with the declared fruit should be noticeable, and may range in intensity from subtle to aggressive. The balance of fruit with the underlying beer is vital, and the fruit character should not be so artificial and/or inappropriately overpowering as to suggest a ‘fruit juice drink.’ Hop bitterness, flavor, malt flavors, alcohol content, and fermentation by-products, such as esters, should be appropriate to the base beer and be harmonious and balanced with the distinctive fruit flavors present. Remember that fruit generally add flavor not sweetness to fruit beers. The sugar found in fruit is usually fully fermented and contributes to lighter flavors and a drier finish than might be expected for the declared base style. However, residual sweetness is not necessarily a negative characteristic unless it has a raw, unfermented quality.
Geruch
The distinctive aromatics associated with the declared fruit should be noticeable in the aroma; however, note that some fruit (e.g., raspberries, cherries) have stronger aromas and are more distinctive than others (e.g., blueberries, strawberries) – allow for a range of fruit character and intensity from subtle to aggressive. The additional aromatics should blend well with whatever aromatics are appropriate for the declared base beer style.
Mundgefühl
Mouthfeel may vary depending on the base beer selected and as appropriate to that base beer. Body and carbonation levels should be appropriate to the declared base beer style. Fruit generally adds fermentables that tend to thin out the beer; the resulting beer may seem lighter than expected for the declared base style. Smaller and darker fruit have a tendency to add a tannic depth that should overwhelm the base beer.
Gesamteindruck
A harmonious marriage of fruit and beer, but still recognizable as a beer. The fruit character should be evident but in balance with the beer, not so forward as to suggest an artificial product.
Kommentar
Overall balance is the key to presenting a well-made fruit beer. The fruit should complement the original style and not overwhelm it. 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.
Beispiele
Bell’s Cherry Stout, Dogfish Head Aprihop, Ebulum Elderberry Black Ale, Founders Rübæus
Name
Frucht- und Gewürzbier
Style Guide
BJCP 2015
BJCP
29 B
Aussehen
Appearance should be appropriate for the declared base beer and declared fruit and spices. For lighter-colored beers with fruits or spices that exhibit distinctive colors, the color should be noticeable. Note that the color of fruit in beer is often lighter than the flesh of the fruit itself and may take on slightly different shades. May have some haze or be clear, although haze is a generally undesirable. The head may take on some of the color of the fruit or spice.
Geschmack
As with aroma, the distinctive flavor character associated with the declared fruits and spices should be noticeable, and may range in intensity from subtle to aggressive. The balance of fruit and spices with the underlying beer is vital, and the fruit character should not be so artificial and/or inappropriately overpowering as to suggest a spiced fruit juice drink. Hop bitterness, flavor, malt flavors, alcohol content, and fermentation by-products, such as esters, should be appropriate to the base beer and be harmonious and balanced with the distinctive fruit and spice flavors present. Remember that fruit generally add flavor not sweetness. The sugar found in fruit is usually fully fermented and contributes to lighter flavors and a drier finish than might be expected for the declared base style. However, residual sweetness is not necessarily a negative characteristic unless it has a raw, unfermented quality. Some SHV(s) are inherently bitter and may result in a beer more bitter than the declared base style.
Geruch
The distinctive aromatics associated with the declared fruit and spices should be noticeable in the aroma; however, note that some fruit (e.g., raspberries, cherries) and some spices (e.g., cinnamon, ginger) have stronger aromas and are more distinctive than others (e.g., blueberries, strawberries) – allow for a range of fruit and spice character and intensity from subtle to aggressive. The additional aromatics should blend well with whatever aromatics are appropriate for the declared base beer style. The hop aroma may be absent or balanced, depending on the declared base style.
Mundgefühl
Mouthfeel may vary depending on the base beer selected and as appropriate to that base beer. Body and carbonation levels should be appropriate to the declared base beer style. Fruit generally adds fermentables that tend to thin out the beer; the resulting beer may seem lighter than expected for the declared base style. Some SHV(s) may add additional body, although fermentable additions may thin out the beer. Some SHV(s) may add a bit of astringency, although a “raw” spice character is undesirable.
Gesamteindruck
A harmonious marriage of fruit, spice, and beer, but still recognizable as a beer. The fruit and spice character should each be evident but in balance with the beer, not so forward as to suggest an artificial product.
Kommentar
Overall balance is the key to presenting a well-made fruit and spice beer. The fruit and spice should each complement the original style and not overwhelm it. The key attributes of the underlying style will be different with the addition of fruit and spice; 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. The brewer should recognize that some combinations of base beer styles and fruits/spices work well together while others do not make for harmonious combinations. Whenever fruits, spices, herbs or vegetables are declared, each should be noticeable and distinctive in its own way (although not necessarily individually identifiable; balanced with the other ingredients is still critical) – in other words, the beer should read as a spiced fruit beer but without having to tell that specific fruits and spices are present (even if declared).
Name
Spezial-Fruchtbier
Style Guide
BJCP 2015
BJCP
29 C
Aussehen
Same as fruit beer.
Geschmack
Same as fruit beer, except that some additional fermentables (honey, molasses, etc.) may add a flavor component. Whatever additional flavor component is present should be in balance with the fruit and the beer components, and be a pleasant combination. Added sugars should not have a raw, unfermented flavor. Some added sugars will have unfermentable elements that may provide a fuller finish; fully fermentable sugars may thin out the finish.
Geruch
Same as fruit beer, except that some additional fermentables (honey, molasses, etc.) may add an aroma component. Whatever additional aroma component is present should be in balance with the fruit and the beer components, and be a pleasant combination.
Mundgefühl
Same as fruit beer, although depending on the type of sugar added, could increase or decrease the body.
Gesamteindruck
A harmonious marriage of fruit, sugar, and beer, but still recognizable as a beer. The fruit and sugar character should both be evident but in balance with the beer, not so forward as to suggest an artificial product.
Kommentar
If the additional fermentables or processes do not add a distinguishable character to the beer, enter it as a normal 29A Fruit Beer and omit a description of the extra ingredients or processes.
Beispiele
New Planet Raspberry Ale
Name
Gewürz-, Kräuter- oder Gemüsebier
Style Guide
BJCP 2015
BJCP
30 A
Aussehen
Appearance should be appropriate to the declared base beer and declared special ingredients. For lighter-colored beers with spices, herbs or vegetables that exhibit distinctive colors, the colors may be noticeable in the beer and possibly the head. May have some haze or be clear. Head formation may be adversely affected by some ingredients, such as chocolate.
Geschmack
As with aroma, the distinctive flavor character associated with the particular SHV(s) should be noticeable, and may range in intensity from subtle to aggressive. The individual character of each SHV(s) may not always be identifiable when used in combination. The balance of SHV with the underlying beer is vital, and the SHV character should not be so artificial and/or overpowering as to overwhelm the beer. Hop bitterness, flavor, malt flavors, alcohol content, and fermentation by-products, such as esters, should be appropriate to the base beer and be harmonious and balanced with the distinctive SHV flavors present. Some SHV(s) are inherently bitter and may result in a beer more bitter than the declared base style.
Geruch
The character of the particular spices, herbs and/or vegetables (SHV) should be noticeable in the aroma; however, note that some SHV (e.g., ginger, cinnamon) have stronger aromas and are more distinctive than others (e.g., some vegetables) – allow for a range of SHV character and intensity from subtle to aggressive. The individual character of each SHV(s) may not always be identifiable when used in combination. Hop aroma may be absent or balanced with SHV, depending on the style. The SHV(s) should add an extra complexity to the beer, but not be so prominent as to unbalance the resulting presentation.
Mundgefühl
Mouthfeel may vary depending on the base beer selected and as appropriate to that base beer. Body and carbonation levels should be appropriate to the base beer style being presented. Some SHV(s) may add additional body, although fermentable additions may thin out the beer. Some SHV(s) may add a bit of astringency, although a “raw” spice character is undesirable.
Gesamteindruck
A harmonious marriage of SHV and beer, but still recognizable as a beer. The SHV character should be evident but in balance with the beer, not so forward as to suggest an artificial product.
Kommentar
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 key attributes of the declared base 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 resulting combination. The individual character of each SHV may not always be individually identifiable when used in combination.
Beispiele
Alesmith Speedway Stout, Bell’s Java Stout, Elysian Avatar Jasmine IPA, Founders Breakfast Stout, Rogue Chipotle Ale, Traquair Jacobite Ale, Young’s Double Chocolate Stout,
Name
Frühjahrsbier
Style Guide
BJCP 2015
BJCP
30 B
Aussehen
Generally medium amber to coppery-brown (lighter versions are more common). Usually clear, although darker versions may be virtually opaque. Some chill haze is acceptable. Generally has a well-formed head that is often off-white to tan. Some versions with squashes will take on an unusual hue for beer, with orange-like hints.
Geschmack
Many interpretations are possible; allow for brewer creativity as long as the resulting product is balanced and provides some spice (and optionally, sugar and vegetable) presentation. Spices associated with the fall season are typical (as mentioned in the Aroma section). The spices and optional fermentables should be supportive and blend well with the base beer style. Rich, malty and/or sweet malt-based flavors are common, and may include caramel, toasty, biscuity, or nutty flavors (toasted bread crust or cooked pie crust flavors are welcome). May include distinctive flavors from specific fermentables (molasses, honey, brown sugar, etc.), although these elements are not required. Flavor derived from squash-based vegetables are often elusive. The wide range of special ingredients should be supportive and balanced, not so prominent as to overshadow the base beer. Bitterness and hop flavor are generally restrained so as to not interfere with the spices and special ingredients. Generally finishes rather full and satisfying, and often has some alcohol flavor. Roasted malt characteristics are typically absent.
Geruch
A wide range of aromatics is possible, although many examples are reminiscent of pumpkin pie, candied yams, or similar harvest or (US) Thanksgiving themed dishes. Any combination of aromatics that suggests the fall season is welcome. The base beer style often has a malty profile that supports the balanced presentation of the aromatics from spices and possibly other special ingredients. Additional fermentables (e.g., brown sugar, honey, molasses, maple syrup, etc.) may lend their own unique aromatics. Hop aromatics are often absent, subdued, or slightly spicy. Alcohol aromatics may be found in some examples, but this character should be restrained. The overall aroma should be balanced and harmonious, and is often fairly complex and inviting.
Mundgefühl
A wide range of interpretations is possible. Body is generally medium to full, and a certain malty and/or vegetable-based chewiness is often present. Moderately low to moderately high carbonation is typical. Many examples will show some well-aged, warming alcohol content, but without being overly hot. The beers do not have to be overly strong to show some warming effects.
Gesamteindruck
An amber to copper, spiced beer that often has a moderately rich body and slightly warming finish suggesting a good accompaniment for the cool fall season, and often evocative of Thanksgiving traditions.
Zutaten
Spices are required, and often include those evocative of the fall or Thanksgiving season (e.g., allspice, nutmeg, cinnamon, cloves, ginger) but any combination is possible and creativity is encouraged. Flavorful adjuncts are often used (e.g., molasses, invert sugar, brown sugar, honey, maple syrup, etc.). Squash-type or gourd-type vegetables (most frequently pumpkin) are often used.
Kommentar
Overall balance is the key to presenting a well-made Autumn Seasonal 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. If the base beer is a classic style, the original style should come through in aroma and flavor. Whenever spices, herbs or additional fermentables are declared, each should be noticeable and distinctive in its own way (although not necessarily individually identifiable; balanced with the other ingredients is still critical) – in other words, the beer should read as a spiced beer but without having to tell that specific spices are present (even if declared).
Beispiele
Dogfish Head Punkin Ale, Schlafly Pumpkin Ale, Southampton Pumpkin Ale
Name
Winterbier
Style Guide
BJCP 2015
BJCP
30 C
Aussehen
Generally medium amber to very dark brown (darker versions are more common). Usually clear, although darker versions may be virtually opaque. Some chill haze is acceptable. Generally has a well-formed head that is often off-white to tan.
Geschmack
Many interpretations are possible; allow for brewer creativity as long as the resulting product is balanced and provides some spice presentation. Spices associated with the holiday season are typical (as mentioned in the Aroma section). The spices and optional fermentables should be supportive and blend well with the base beer style. Rich, malty and/or sweet malt-based flavors are common, and may include caramel, toast, nutty, or chocolate flavors. May include some dried fruit or dried fruit peel flavors such as raisin, plum, fig, orange peel or lemon peel. May include distinctive flavors from specific fermentables (molasses, honey, brown sugar, etc.), although these elements are not required. A light evergreen tree character is optional but found in some examples. The wide range of special ingredients should be supportive and balanced, not so prominent as to overshadow the base beer. Bitterness and hop flavor are generally restrained so as to not interfere with the spices and special ingredients. Generally finishes rather full and satisfying, and often has some alcohol flavor. Roasted malt characteristics are rare, and not usually stronger than chocolate.
Geruch
A wide range of aromatics is possible, although many examples are reminiscent of Christmas cookies, gingerbread, English-type Christmas pudding, evergreen trees, or mulling spices. Any combination of aromatics that suggests the holiday season is welcome. The base beer style often has a malty profile that supports the balanced presentation of the aromatics from spices and possibly other special ingredients. Additional fermentables (e.g., honey, molasses, maple syrup, etc.) may lend their own unique aromatics. Hop aromatics are often absent, subdued, or slightly spicy. Some fruit character (often of dried citrus peel, or dried fruit such as raisins or plums) is optional but acceptable. Alcohol aromatics may be found in some examples, but this character should be restrained. The overall aroma should be balanced and harmonious, and is often fairly complex and inviting.
Mundgefühl
A wide range of interpretations is possible. Body is generally medium to full, and a certain malty chewiness is often present. Moderately low to moderately high carbonation is typical. Many examples will show some well-aged, warming alcohol content, but without being overly hot. The beers do not have to be overly strong to show some warming effects.
Gesamteindruck
A stronger, darker, spiced beer that often has a rich body and warming finish suggesting a good accompaniment for the cold winter season.
Zutaten
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. Fruit peel (e.g., oranges, lemon) may be used, as may subtle additions of other fruits. Flavorful adjuncts are often used (e.g., molasses, treacle, invert sugar, brown sugar, honey, maple syrup, etc.).
Geschichte
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. Many breweries produce unique seasonal offerings that may be darker, stronger, spiced, or otherwise more characterful than their normal beers. Spiced versions are an American or Belgian tradition, since English or German breweries traditionally do not use spices in their beer.
Kommentar
Overall balance is the key to presenting a well-made Winter Seasonal 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. If the base beer is a classic style, the original style should come through in aroma and flavor. Whenever spices, herbs or additional fermentables are declared, each should be noticeable and distinctive in its own way (although not necessarily individually identifiable; balanced with the other ingredients is still critical). Whenever spices, herbs or additional fermentables are declared, each should be noticeable and distinctive in its own way (although not necessarily individually identifiable; balanced with the other ingredients is still critical) – in other words, the beer should read as a spiced beer but without having to tell that specific spices are present (even if declared).
Beispiele
Anchor Our Special Ale, Goose Island Christmas Ale, Great Lakes Christmas Ale, Harpoon Winter Warmer, Lakefront Holiday Spice Lager Beer, Weyerbacher Winter Ale
Name
Bier mit alternativen Malzen
Style Guide
BJCP 2015
BJCP
31 A
Aussehen
Same as base beer style, although some additional haze may be noticeable.
Geschmack
Same as base beer style. The additional grain should be noticeable in flavor, although it may not be necessarily identifiable. However, the alternative grain should provide the major flavor profile for this beer. Different grains have different characters; the additional grain should enhance the flavor of the base beer. Many will add an additional grainy, bready, or nutty flavor.
Geruch
Same as base beer style. The added grain will lend a particular character, although with some grains the beer will simply seem a bit more grainy or nutty. The alternative grain should provide the major aroma profile for this beer.
Mundgefühl
Same as the base beer, although many additional grains will tend to increase the body (oats, rye) and increase the viscosity, while some may decrease the body (GF grains) resulting in thinness.
Gesamteindruck
A base beer enhanced by or featuring the character of additional grain or grains. The specific character depends greatly on the character of the added grains.
Kommentar
If the alternative grain does not provide a noticeable distinguishable character to the beer, enter it as the base style. This style should not be used for styles where the alternative grain is fundamental to the style definition (e.g., Rye IPA, Oatmeal Stout, Rice- or Corn-based International Lager). Note that sake is not beer, and is not intended for this category.
Beispiele
Green’s Indian Pale Ale, Lakefront New Grist, New Planet Pale Ale
Name
Bier mit speziellem Zucker
Style Guide
BJCP 2015
BJCP
31 B
Aussehen
Same as the base beer, although some sugars will bring additional colors.
Geschmack
Same as the base beer, except that some additional fermentables (honey, molasses, etc.) may add a flavor component. Whatever additional flavor component is present should be in balance with the beer components, and be a pleasant combination. Added sugars should not have a raw, unfermented flavor. Some added sugars will have unfermentable elements that may provide a fuller finish; fully fermentable sugars may thin out the finish.
Geruch
Same as the base beer, except that some additional fermentables (honey, molasses, etc.) may add an aroma component. Whatever additional aroma component is present should be in balance with the beer components, and be a pleasant combination.
Mundgefühl
Same as the base beer, although depending on the type of sugar added, could increase or decrease the body.
Gesamteindruck
A harmonious marriage of sugar and beer, but still recognizable as a beer. The sugar character should both be evident but in balance with the beer, not so forward as to suggest an artificial product.
Kommentar
If the additional fermentables do not add a distinguishable character to the beer, enter it in the base style category. A honey-based beer should not have so much honey that it reads more like a mead with beer (i.e., a braggot) than a honey beer. This style should not be used for styles where the alternative sugar is fundamental to the style definition, or where a small amount of neutral-flavored sugar is used simply to increase gravity, increase attenuation, or lighten flavor or body; those beers should be entered as the normal base style.
Beispiele
Bell’s Hopslam, Fullers Honey Dew, Lagunitas Brown Shugga’
Name
Klassisches Rauchbier
Style Guide
BJCP 2015
BJCP
32 A
Aussehen
Variable. The appearance should reflect the base beer style, although the color of the beer is often a bit darker than the plain base style.
Geschmack
As with aroma, there should be a balance between smokiness and the expected flavor characteristics of the base beer style. Smokiness may vary from low to assertive. Smoky flavors may range from woody to somewhat bacon-like depending on the type of malts used. The balance of underlying beer characteristics and smoke can vary, although the resulting blend should be somewhat balanced and enjoyable. Smoke can add some dryness to the finish. Harsh, bitter, burnt, charred, rubbery, sulfury, medicinal, or phenolic smoky characteristics are generally inappropriate (although some of these characteristics may be present in some base styles; however, the smoked malt shouldn’t contribute these flavors).
Geruch
The aroma should be a pleasant balance between the expected aroma of the base beer and the smokiness imparted by the use of smoked malts. The intensity and character of the smoke and base beer style can vary, with either being prominent in the balance. Smokiness may vary from low to assertive; however, balance in the overall presentation is the key to well-made examples. The quality and secondary characteristics of the smoke are reflective of the source of the smoke (e.g., alder, oak, beechwood). Sharp, phenolic, harsh, rubbery, or burnt smoke-derived aromatics are inappropriate.
Mundgefühl
Varies with the base beer style. Significant astringent, phenolic smoke-derived harshness is inappropriate.
Gesamteindruck
A smoke-enhanced beer showing good balance between the smoke and beer character, while remaining pleasant to drink. Balance in the use of smoke, hops and malt character is exhibited by the better examples.
Zutaten
Different materials used to smoke malt result in unique flavor and aroma characteristics. Beechwood, or other hardwood (oak, maple, mesquite, alder, pecan, apple, cherry, other fruitwoods) smoked malts may be used. The various woods may remind one of certain smoked products due to their food association (e.g., hickory with ribs, maple with bacon or sausage, and alder with salmon). Evergreen wood should never be used since it adds a medicinal, piney flavor to the malt. Noticeable peat-smoked malt is universally undesirable due to its sharp, piercing phenolics and dirt-like earthiness. The remaining ingredients vary with the base style. If smoked malts are combined with other unusual ingredients (fruits, vegetables, spices, honey, etc.) in noticeable quantities, the resulting beer should be entered in the Specialty Smoked Beer.
Geschichte
The process of using smoked malts has been adapted by craft brewers to many styles. German brewers have traditionally used smoked malts in bock, doppelbock, weissbier, dunkel, schwarzbier, helles, Pils, and other specialty styles.
Kommentar
This style is for any beer that exhibits smoke as a principal flavor and aroma characteristic other than the Bamberg-style Rauchbier (i.e., beechwood-smoked Märzen), which has its own style. Any style of beer can be smoked; the goal is to reach a pleasant balance between the smoke character and the base beer style. Entries should be judged on how well that style is represented, and how well it is balanced with the smoke character. Entries with a specific type or types of smoke cited will be judged on how well that type of smoke is recognizable and marries with the base style. Judges should evaluate the beers mostly on the overall balance, and how well the smoke character enhances the base beer.
Beispiele
Alaskan Smoked Porter, Schlenkerla Weizen Rauchbier and Ur-Bock Rauchbier, Spezial Lagerbier, Weissbier and Bockbier, Stone Smoked Porter
Name
Spezial-Rauchbier
Style Guide
BJCP 2015
BJCP
32 B
Aussehen
Variable. The appearance should reflect the base beer style, although the color of the beer is often a bit darker than the plain base style. The use of certain fruits and spices may affect the color and hue of the beer as well.
Geschmack
As with aroma, there should be a balance between smokiness, the expected flavor characteristics of the base beer style, and the additional ingredients. Smokiness may vary from low to assertive. Smoky flavors may range from woody to somewhat bacon-like depending on the type of malts used. The balance of underlying beer characteristics and smoke can vary, although the resulting blend should be somewhat balanced and enjoyable. Smoke can add some dryness to the finish. Harsh, bitter, burnt, charred, rubbery, sulfury, medicinal, or phenolic smoky characteristics are generally inappropriate (although some of these characteristics may be present in some base styles; however, the smoked malt shouldn’t contribute these flavors).
Geruch
The aroma should be a pleasant balance between the expected aroma of the base beer, the smokiness imparted by the use of smoked malts, and any additional ingredients. The intensity and character of the smoke, base beer style, and additional ingredients can vary, with any being more prominent in the balance. Smokiness may vary from low to assertive; however, balance in the overall presentation is the key to well-made examples. The quality and secondary characteristics of the smoke are reflective of the source of the smoke (e.g., alder, oak, beechwood). Sharp, phenolic, harsh, rubbery, or burnt smoke-derived aromatics are inappropriate.
Mundgefühl
Varies with the base beer style. Significant astringent, phenolic smoke-derived harshness is inappropriate.
Gesamteindruck
A smoke-enhanced beer showing good balance between the smoke, the beer character, and the added ingredients, while remaining pleasant to drink. Balance in the use of smoke, hops and malt character is exhibited by the better examples.
Zutaten
Different materials used to smoke malt result in unique flavor and aroma characteristics. Beechwood, or other hardwood (oak, maple, mesquite, alder, pecan, apple, cherry, other fruitwoods) smoked malts may be used. The various woods may remind one of certain smoked products due to their food association (e.g., hickory with ribs, maple with bacon or sausage, and alder with salmon). Evergreen wood should never be used since it adds a medicinal, piney flavor to the malt. Noticeable peat-smoked malt is universally undesirable due to its sharp, piercing phenolics and dirt-like earthiness. The beer ingredients vary with the base style. Other unusual ingredients (fruits, vegetables, spices, honey, etc.) used in noticeable quantities.
Kommentar
Any style of beer can be smoked; the goal is to reach a pleasant balance between the smoke character and the base beer style. Entries should be judged on how well that style is represented, and how well it is balanced with the smoke character. Entries with a specific type or types of smoke cited will be judged on how well that type of smoke is recognizable and marries with the base style and added ingredients. Judges should evaluate the beers mostly on the overall balance, and how well the smoke character and added ingredients enhances the base beer.
Name
Holzgelagertes Bier
Style Guide
BJCP 2015
BJCP
33 A
Aussehen
Varies with base style. Often darker than the unadulterated base beer style, particularly if toasted/charred barrels are used.
Geschmack
Varies with base style. Wood usually contributes a woody or oaky flavor, which can occasionally take on a raw “green” flavor if new wood is used. Other flavors that may optionally be present include vanilla (from vanillin in the wood); caramel, butterscotch, toasted bread or almonds (from toasted wood); and coffee, chocolate, cocoa (from charred wood). The wood and/or other cask-derived flavors should be balanced, supportive and noticeable, but should not overpower the base beer style. Some background oxidation character is optional, although this should take on a pleasant, sherry-like character and not be papery or cardboard-like.
Geruch
Varies with base style. A low to moderate wood- or oak-based aroma is usually present. Fresh wood can occasionally impart raw “green” aromatics, although this character should never be too strong. Other optional aromatics include a low to moderate vanilla, caramel, toffee, toast, or cocoa character from any char on the wood. Any alcohol character should be smooth and balanced, not hot. Some background oxidation character is optional, and can take on a pleasant, sherry-like character and not be papery or cardboard-like. Should not have added alcohol character.
Mundgefühl
Varies with base style. Wood can add tannins to the beer, depending on age of the cask. The tannins can lead to additional astringency (which should never be high), or simply a fuller mouthfeel. Tart or acidic characteristics should be low to none, and never distracting.
Gesamteindruck
A harmonious blend of the base beer style with characteristics from aging in contact with wood. The best examples will be smooth, flavorful, well-balanced and well-aged.
Zutaten
Varies with base style. Aged in wooden casks or barrels, or using wood-based additives (wood chips, wood staves, oak essence). Fuller-bodied, higher-gravity base styles often are used since they can best stand up to the additional flavors, although experimentation is encouraged.
Geschichte
A traditional production method that is rarely used by major breweries, and usually only with specialty products. More popular with modern American craft breweries looking for new, distinctive products. Oak cask and barrels are traditional, although other woods are becoming more popular.
Kommentar
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 origin and char level of the barrel; and the type of wood. THIS CATEGORY SHOULD NOT BE USED FOR BASE STYLES WHERE WOOD-AGING IS A FUNDAMENTAL REQUIREMENT FOR THE STYLE (e.g., Flanders Red, Lambic, etc.). Beers made using either limited wood aging or products that only provide a subtle background character may be entered in the base beer style categories as long as the wood character isn’t prominently featured.
Beispiele
Bush Prestige, Cigar City Humidor India Pale Ale, Faust Holzfassgereifter Eisbock, Firestone Walker Double Barrel Ale, Great Divide Oak Aged Yeti Imperial Stout, Petrus Aged Pale, Samuel Smith Yorkshire Stingo
Name
Holzgelagertes Spezialbier
Style Guide
BJCP 2015
BJCP
33 B
Aussehen
Varies with base style. Often darker than the unadulterated base beer style, particularly if whiskey/bourbon barrels are used. Beers aged in wine barrels or other products with distinctive colors may also impart a color to the finished beer.
Geschmack
Varies with base style. Wood usually contributes a woody or oaky flavor. Other flavors that are typically present include vanilla (from vanillin in the wood); caramel, butterscotch, toasted bread or almonds (from toasted wood); coffee, chocolate, cocoa (from charred wood or bourbon casks); and alcohol flavors from other products previously stored in the wood. The wood and/or other cask-derived flavors should be balanced, supportive and noticeable, but should not overpower the base beer style. Some background oxidation character is optional, although this should take on a pleasant, sherry-like character and not be papery or cardboard-like.
Geruch
Varies with base style. A low to moderate wood- or oak-based aroma is usually present. Other aromatics often include a low to moderate vanilla, caramel, toffee, toast, or cocoa character, as well as any aromatics associated with alcohol (distilled spirits, wine, etc.) previously stored in the wood. The added alcohol character should be smooth and balanced, not hot. Some background oxidation character is optional, and can take on a pleasant, sherry-like character and not be papery or cardboard-like.
Mundgefühl
Varies with base style. Wood can add tannins to the beer, depending on age of the cask. The tannins can lead to additional astringency (which should never be high), or simply a fuller mouthfeel. Usually exhibits additional alcohol warming. Higher alcohol levels should not result in “hot” beers; aged, smooth flavors are most desirable. Tart or acidic characteristics should be low to none.
Gesamteindruck
A harmonious blend of the base beer style with characteristics from aging in contact with wood (including alcoholic products previously in contact with the wood). The best examples will be smooth, flavorful, well-balanced and well-aged.
Zutaten
Varies with base style. Aged in wooden casks or barrels previously used to store alcohol (e.g., whiskey, bourbon, port, sherry, Madeira, wine, etc). Fuller-bodied, higher-gravity base styles often are used since they can best stand up to the additional flavors, although experimentation is encouraged.
Geschichte
A traditional production method that is rarely used by major breweries, and usually only with specialty products. Quite popular with modern American craft breweries looking for new, distinctive products. Oak cask and barrels are traditional, although other woods can be used.
Kommentar
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, previous usage of the barrel; and the type of wood. Alcoholic products previously stored in the wood should be evident, but should not be so dominant as to unbalance the beer. THIS CATEGORY SHOULD NOT BE USED FOR BASE STYLES WHERE BARREL-AGING IS A FUNDAMENTAL REQUIREMENT FOR THE STYLE (e.g., Flanders Red, Lambic, etc.). Special wood-aged wild ales should be entered in the Wild Specialty style.
Beispiele
Founders Kentucky Breakfast Stout, Goose Island Bourbon County Stout, J.W. Lees Harvest Ale in Port, Sherry, Lagavulin Whisky or Calvados Casks, The Lost Abbey Angel’s Share Ale; many microbreweries have specialty beers served only on premises often directly from the cask.
Name
Clone-Bier
Style Guide
BJCP 2015
BJCP
34 A
Aussehen
Wie beim angegebenen Vorbild.
Geschmack
Wie beim angegebenen Vorbild.
Geruch
Wie beim angegebenen Vorbild.
Mundgefühl
Wie beim angegebenen Vorbild.
Gesamteindruck
Wie beim angegebenen Vorbild.
Kommentar
Diese Kategorie ist ein Auffangbecken für spezielle Biere, die nach einem bestimmten kommerziellen Vorbild gebraut wurden und in keinen anderen Bierstil passen.
Name
Bier mit Eigenschaften mehrerer Typen
Style Guide
BJCP 2015
BJCP
34 B
Aussehen
Auf Basis der angegebenen Basis-Stile.
Geschmack
Auf Basis der angegebenen Basis-Stile.
Geruch
Auf Basis der angegebenen Basis-Stile.
Mundgefühl
Auf Basis der angegebenen Basis-Stile.
Gesamteindruck
Auf Basis der angegebenen Basis-Stile.
Wie bei allen Spezialbieren muss die resultierende Kombination von Bierstilen harmonisch und ausbalanciert und angenehm zu trinken sein.
Kommentar
Gedacht für Kombinationen von Spezialbiertypen, die nirgends sonst als Spezialbiere, Hybridbiere oder als Kombination anderer existierender Stile beschrieben sind.
Name
Experimentelles Bier
Style Guide
BJCP 2015
BJCP
34 C
Aussehen
Unterschiedlich.
Geschmack
Unterschiedlich.
Geruch
Unterschiedlich.
Mundgefühl
Unterschiedlich.
Gesamteindruck
Unterschiedlich, sollte aber einzigartig sein.
Kommentar
Dieser Bierstil ist der Höhepunkt der Kreativität, weil er kein bekanntes kommerzielles Bier repräsentiert (sonst wäre es ein Clone-Bier) und in keinen anderen existierenden Spezialbier-Stil passt (einschließlich der anderen in dieser Kategorie).
Beispiele
Keine
Name
Helles Kellerbier
BJCP
7 C1
Alkohol
5.0 - 5.0 %vol
Stammwürze
11.25 - 12.75 °P
Restextrakt
2 - 3 %gew
Bittere
20 - 35 IBU
Farbe
7 - 17.5 EBC
Aussehen
Slight haze to moderately cloudy, but never extremely cloudy or murky. Medium yellow to pale gold color. Creamy white head with good persistence. When served on cask, can have low carbonation and very low head.
Geschmack
Moderately malty with a rounded, grainy-sweet profile. Low to moderately-high spicy, floral, or herbal hop flavor, with a moderate hop bitterness that can linger. Finish is crisp and dry, but the aftertaste remains malty. Very low to moderate diacetyl, which should always remain at a pleasant, drinkable level that balances somewhat with the other characteristics of the beer; overwhelming diacetyl is not appropriate. Possible very low green apple or other yeast derived notes, and possible low background note of DMS.
Geruch
Moderately-low to moderately-high spicy, floral, or herbal hop aroma. Very low to moderate diacetyl, possible very low green apple or other yeast derived notes. Pleasantly grainy-sweet, clean malt aroma, with possible low background note of DMS.
Mundgefühl
Medium body. Low to medium carbonation. Depending on the level of yeast in suspension, it may assist in creating a slightly creamy texture. A slight slickness on the tongue may be present from the diacetyl.
Gesamteindruck
A young, fresh Helles, so while still a malty, fully-attenuated Pils malt showcase, the hop character (aroma, flavor and bitterness) is more pronounced, and the beer is cloudy, often with some level of diacetyl, and possibly has some green apple and/or other yeast-derived notes. As with the traditional Helles, the Keller version is still a beer intended to be drunk by the liter, so overall it should remain a light, refreshing, easy drinking golden lager.
Zutaten
Pilsner malt, German hops, German lager yeast; same as a Munich Helles.
Geschichte
Modern adaptation from the traditional Franconian style, using Helles instead of Märzen. Today, a popular summer seasonal beer. Originally, Kellerbier referred to any Lager beer being matured in the caves or cellars under the brewery. In the 19th century, Kellerbier was a strong, aged beer meant to last the summer (Sommerbier), stored in rock cellars and served straight from them. But when refrigeration began to be used, the term shifted to describing special beers that were served young, directly from the cellar or lagering vessel. Today some breweries use the term purely for marketing purposes to make their beers appear special. While a kellerbier is sometimes considered more of a serving style than a beer style, the serving technique is still predominately used with certain styles in certain regions (such as Helles around the Munich area, or a Märzen in the Franconia region).
Kommentar
Most Pale Kellerbiers are young, unfiltered, unpasteurized versions of Munich Helles beer, although Pils or a different, custom golden lager beer designed specifically for serving young could also be used. The best examples are served only on tap at many of the Munich area breweries. Bottled versions are not likely to have the freshness, hop character and young beer notes exhibited by the draft versions.
Beispiele
(local) Paulaner, Paulaner Brauhaus, Hofbrau, Tegernseer Tal. (bottled) Ayinger Kellerbier, Hacker-Pschorr Munchner Kellerbier Anno 1417, Hofbrau Munchner Sommer Naturtrub, Wolnzacher Hell Naturtrüb
Notizen
A very common seasonal summer beer brewed by many of the Munich area breweries and served in the beer gardens, where they are very popular.
Name
Halbdunkles Kellerbier
BJCP
7 C2
Alkohol
5.0 - 5.0 %vol
Stammwürze
12 - 13.5 °P
Restextrakt
3 - 4 %gew
Bittere
25 - 40 IBU
Farbe
17.5 - 44 EBC
Aussehen
Moderately cloudy to clear depending on age, but never extremely cloudy or murky. Gold to deep reddish-amber color. Off-white, creamy head. When served on cask, can have low carbonation and very low head.
Geschmack
Initial malt flavor may suggest sweetness, but finish is moderately dry to dry, and slightly bitter. Distinctive and complex maltiness often includes a bready-toasty aspect. Hop bitterness is moderate to moderately high, and spicy or herbal hop flavor is low to moderately high. Balance can be either on the malt or hop side, but the finish is not sweet. Noticeable caramel or roasted malt flavors are inappropriate. Very low to low diacetyl. Possible very low green apple or other yeast-derived notes. Smooth, malty aftertaste.
Geruch
Moderate intensity of German malt, typically rich, bready, somewhat toasty, with light bread crust notes. Moderately-low to moderate spicy peppery hop aroma. Very low to low diacetyl, occasionally low to moderately-low sulfur and very low green apple or other yeast-derived notes. Caramel, biscuity, or roasted malt aroma is inappropriate.
Mundgefühl
Medium body, with a creamy texture and medium carbonation. Fully fermented, without a sweet or cloying impression.
Gesamteindruck
A young, unfiltered, and unpasteurized beer that is between a Helles and Märzen in color, spicier in the hops with greater attenuation. Interpretations range in color and balance, but remain in the drinkable 4.8% ABV neighborhood. Balance ranges from the dry, spicy and pale-colored interpretations by St. Georgen and Löwenbräu of Buttenheim, to darker and maltier interpretations in the Fränkische Schweiz. This style is above all a method of producing simple drinkable beers for neighbors out of local ingredients to be served fresh. Balance with a focus on drinkability and digestibility is important.
Zutaten
Grist varies, although traditional German versions emphasized Franconian pale and color malt. The notion of elegance is derived from the high-quality local ingredients, particularly the malts. Spalt or other typically spicy local hops are most common. Frugal Franconian brewers rarely used decoction brewing due to the cost of energy.
Geschichte
This was the classic, historical style before it was adapted in other areas. This original, older style of Kellerbier would have simply been beer served from local taverns that did not lager long enough to drop bright. Many breweries in Franconia would use some of this young beer during the summer months, for festivals such as the Annafest (est. 1840) in July in Forchheim, where it was traditional to drink directly from the lagering vessels. Originally, Kellerbier referred to any Lager beer being matured in the caves or cellars under the brewery. In the 19th century, Kellerbier was a strong, aged beer meant to last the summer (Sommerbier), stored in rock cellars and served straight from them. But when refrigeration began to be used, the term shifted to describing special beers that were served young, directly from the cellar or lagering vessel. Today some breweries use the term purely for marketing purposes to make their beers appear special. While a kellerbier is sometimes considered more of a serving style than a beer style, the serving technique is still predominately used with certain styles in certain regions (such as Helles around the Munich area, or a Märzen in the Franconia region).
Kommentar
The best examples of Amber Kellerbier are served only on tap at many of the small Franconia area breweries (as this is a beer best served fresh and the serving style being an important part of the style). Bottled versions are not likely to have the freshness, hop character and young beer notes exhibited by the draft versions.
Beispiele
(local) Greif, Eichhorn, Nederkeller, Hebendanz (bottled) Buttenheimer Kaiserdom Kellerbier, Kulmbacher Monchshof Kellerbier, Leikeim Kellerbier, Löwenbräu Kellerbier, Mahrs Kellerbier, St. Georgen Kellerbier, Tucher Kellerbier Naturtrub
Notizen
The original style of Kellerbier from the Franconia area of Germany. A much older style compared to the relatively more recent pale Helles-Style Kellerbier that is popular in the Munich area today.
Name
Specialty IPA - Belgian IPA
BJCP
21 B1
Alkohol
6.2 - 9.5 %vol
Stammwürze
14.5 - 20 °P
Restextrakt
2 - 4 %gew
Bittere
50 - 100 IBU
Farbe
12 - 39 EBC
Aussehen
Light golden to amber in color. Off-white head is moderate to large in size and has good retention. Clarity is fair to quite hazy in dry hopped examples.
Geschmack
Initial flavor is moderately spicy and estery associated with Belgian yeast strains. Clove-like and peppery flavors are common. Banana, pear and apple flavors are also typical. Hop flavors are moderate to high in intensity and may reflect tropical, stone fruit, melon, citrusy, or piney American/New World varieties or floral and spicy Saazer-type hop flavors. Malt flavor is light and grainy-sweet, sometimes with low toasted or caramel malt flavor but not required. Bitterness is high and may be accentuated by spicy yeast-derived flavors. The finish is dry to medium-dry although some examples have a slight sweetness mixed with the lingering bitterness.
Geruch
Moderate to high hop aroma, often tropical, stone fruit, citrus or pine-like typical of American or New World hop varieties. Floral and spicy aromas are also found indicating European hops. Grassy aroma due to dry hopping may be present. Gentle, grainy-sweet malt aroma, with little to no caramel. Fruity esters are moderate to high and may include aromas of bananas, pears and apples. Light clove-like phenols may be noticeable. Belgian candi sugar-like aromas are sometimes present.
Mundgefühl
The body is medium to light and varies due to carbonation level and adjunct use. Carbonation level is medium to high. Some higher alcohol versions may be warming although this may not be readily apparent.
Gesamteindruck
An IPA with the fruitiness and spiciness derived from the use of Belgian yeast. The examples from Belgium tend to be lighter in color and more attenuated, similar to a tripel that has been brewed with more hops. This beer has a more complex flavor profile and may be higher in alcohol than a typical IPA.
Zutaten
Belgian yeast strains used in making tripels and golden strong ales. American examples tend to use American or New World hops while Belgian versions tend to use European hops and only pale malt.
Geschichte
A relatively new style, started showing up in the mid 2000s. Homebrewers and microbreweries simply substituted Belgian yeast in their American IPA recipes. Belgian breweries added more hops to their tripel and pale ale recipes.
Kommentar
The choice of yeast strain and hop varieties is critical since many choices will horribly clash.
Beispiele
Brewery Vivant Triomphe, Houblon Chouffe, Epic Brainless IPA, Green Flash Le Freak, Stone Cali-Belgique, Urthel Hop It
Notizen
Specialty IPA isnt a distinct style, but is more appropriately thought of as a competition entry category. Beers entered as this style are not experimental beers; they are a collection of currently produced types of beer that may or may not have any market longevity. This category also allows for expansion, so potential future IPA variants (St. Patricks Day Green IPA, Romulan Blue IPA, Zima Clear IPA, etc.) have a place to be entered without redoing the style guidelines. The only common element is that they have the balance and overall impression of an IPA (typically, an American IPA) but with some minor tweak.
The term IPA is used as a singular descriptor of a type of hoppy, bitter beer. It is not meant to be spelled out as India Pale Ale when used in the context of a Specialty IPA. None of these beers ever historically went to India, and many arent pale. But the craft beer market knows what to expect in balance when a beer is described as an IPA so the modifiers used to differentiate them are based on that concept alone.
Name
Specialty IPA - Black IPA
BJCP
21 B2
Alkohol
5.5 - 9.0 %vol
Stammwürze
12.5 - 21.25 °P
Restextrakt
2.5 - 4.5 %gew
Bittere
50 - 90 IBU
Farbe
65.5 - 105.5 EBC
Aussehen
Color ranges from dark brown to black. Should be clear, although unfiltered dry-hopped versions may be a bit hazy; if opaque, should not be murky. Good head stand with light tan to tan color should persist.
Geschmack
Medium-low to high hop flavor with tropical, stone fruit, melon, citrusy, berry, piney or resinous aspects. Medium-high to very high hop bitterness, although dark malts may contribute to the perceived bitterness. The base malt flavor is generally clean and of low to medium intensity, and can optionally have low caramel or toffee flavors. Dark malt flavors are low to medium-low; restrained chocolate or coffee flavors may be present, but the roasted notes should not be intense, ashy, or burnt, and should not clash with the hops. Low to moderate fruitiness (from yeast or hops) is acceptable but not required. Dry to slightly off-dry finish. The finish may include a light roast character that contributes to perceived dryness, although this is not required. The bitterness may linger into the aftertaste but should not be harsh. Some clean alcohol flavor can be noted in stronger versions.
Geruch
A moderate to high hop aroma, often with a stone fruit, tropical, citrusy, resinous, piney, berry, or melon character. If dry hopped, can have an additional floral, herbal, or grassy aroma, although this is not required. Very low to moderate dark malt aroma, which can optionally include light chocolate, coffee, or toast notes. Some clean or lightly caramelly malty sweetness may be found in the background. Fruitiness, either from esters or from hops, may also be detected in some versions, although a neutral fermentation character is also acceptable.
Mundgefühl
Smooth, medium-light to medium-bodied mouthfeel without significant hop- or (especially) roasted malt-derived astringency. Dry-hopped versions may be a bit resiny. Medium carbonation. A bit of creaminess may be present but is not required. Some smooth alcohol warming can and should be sensed in stronger (but not all) versions.
Gesamteindruck
A beer with the dryness, hop-forward balance, and flavor characteristics of an American IPA, only darker in color but without strongly roasted or burnt flavors. The flavor of darker malts is gentle and supportive, not a major flavor component. Drinkability is a key characteristic.
Zutaten
Debittered roast malts for color and some flavor without harshness and burnt qualities; American or New World hop varieties that dont clash with roasted malts. Hop characteristics cited are typical of these type of hops; others characteristics are possible, particularly if derived from newer varietals.
Geschichte
A variation of the American IPA style first commercially produced by Greg Noonan as Blackwatch IPA around 1990. Popularized in the Pacific Northwest and Southern California of the US starting in the early-mid 2000s. This style is sometimes known as Cascadian Dark Ale (CDA), mainly in the Pacific Northwest.
Kommentar
Most examples are standard strength. Strong examples can sometimes seem like big, hoppy porters if made too extreme, which hurts their drinkability. The hops and malt can combine to produce interesting interactions.
Beispiele
21st Amendment Back in Black (standard), Deschutes Hop in the Dark CDA (standard), Rogue Dads Little Helper (standard), Southern Tier Iniquity (double), Widmer Pitch Black IPA (standard)
Notizen
Specialty IPA isnt a distinct style, but is more appropriately thought of as a competition entry category. Beers entered as this style are not experimental beers; they are a collection of currently produced types of beer that may or may not have any market longevity. This category also allows for expansion, so potential future IPA variants (St. Patricks Day Green IPA, Romulan Blue IPA, Zima Clear IPA, etc.) have a place to be entered without redoing the style guidelines. The only common element is that they have the balance and overall impression of an IPA (typically, an American IPA) but with some minor tweak.
The term IPA is used as a singular descriptor of a type of hoppy, bitter beer. It is not meant to be spelled out as India Pale Ale when used in the context of a Specialty IPA. None of these beers ever historically went to India, and many arent pale. But the craft beer market knows what to expect in balance when a beer is described as an IPA so the modifiers used to differentiate them are based on that concept alone.
Name
Specialty IPA - Brown IPA
BJCP
21 B3
Alkohol
5.5 - 7.5 %vol
Stammwürze
14 - 17.5 °P
Restextrakt
2 - 4 %gew
Bittere
40 - 70 IBU
Farbe
28 - 49.5 EBC
Aussehen
Color ranges from reddish-brown to dark brown but not black. Frequently opaque, but should be clear if visible. Unfiltered dry-hopped versions may be a bit hazy. Medium-sized, cream-colored to tan head with good persistence.
Geschmack
Hop flavor is medium to high, and should reflect an American or New World hop character, such as citrus, floral, pine, resinous, spicy, tropical fruit, stone fruit, berry, melon, etc. Medium-high to high hop bitterness. Malt flavor should be medium-low to medium, and is generally clean but malty-sweet up front with milk chocolate, cocoa, toffee, nutty, biscuity, dark caramel, toasted bread and/or dark fruit malt flavors. The character malt choices and the hop selections should complement and enhance each other, not clash. The level of malt flavor should nearly balance the hop bitterness and flavor presentation. Low yeast-derived fruitiness is acceptable but not required. Dry to medium finish; residual sweetness should be medium-low to none. The bitterness and hop flavor may linger into the aftertaste but should not be harsh. A very light, clean alcohol flavor may be noted in stronger versions. No roasted, burnt, or harsh-bitter malt character.
Geruch
A moderate to moderately-strong fresh hop aroma featuring one or more characteristics of American or New World hops, such as tropical fruit, stone fruit, citrus, floral, spicy, berry, melon, pine, resinous, etc. Many versions are dry hopped and can have an additional fresh hop aroma; this is desirable but not required. Grassiness should be minimal, if present. A medium-low to medium malty-sweet aroma mixes in well with the hop selection, and often features chocolate, nuts, dark caramel, toffee, toasted bread, and/or dark fruit character. Fruitiness from yeast may also be detected in some versions, although a neutral fermentation character is also acceptable. A restrained alcohol note may be present, but this character should be minimal at best. Any American or New World hop character is acceptable; new hop varieties continue to be released and should not constrain this style.
Mundgefühl
Medium-light to medium body, with a smooth texture. Medium to medium-high carbonation. No harsh hop-derived astringency. Very light, smooth alcohol warming not a fault if it does not intrude into overall balance.
Gesamteindruck
Hoppy, bitter, and moderately strong like an American IPA, but with some caramel, chocolate, toffee, and/or dark fruit malt character as in an American Brown Ale. Retaining the dryish finish and lean body that makes IPAs so drinkable, a Brown IPA is a little more flavorful and malty than an American IPA without being sweet or heavy.
Zutaten
Similar to an American IPA, but with medium or dark crystal malts, lightly roasted chocolate-type malts, or other intermediate color character malts. May use sugar adjuncts, including brown sugar. American or New World finishing hops with tropical, fruity, citrusy, piney, berry, or melon aspects; the choice of hops and character malts is synergistic they very much have to complement each other and not clash.
Geschichte
A more modern craft beer name for a style that has long been popular with US homebrewers, when it was known as a hoppier American Brown Ale or sometimes Texas Brown Ale (despite origins in California).
Kommentar
Previously might have been a sub-genre of American Brown Ales, hoppier and stronger than the normal products, but still maintaining the essential drinkability by avoiding sweet flavors or a heavy body or finish. The hops and malt can combine to produce interesting interactions.
Beispiele
Dogfish Head Indian Brown Ale, Grand Teton Bitch Creek, Harpoon Brown IPA, Russian River Janets Brown Ale
Notizen
Specialty IPA isnt a distinct style, but is more appropriately thought of as a competition entry category. Beers entered as this style are not experimental beers; they are a collection of currently produced types of beer that may or may not have any market longevity. This category also allows for expansion, so potential future IPA variants (St. Patricks Day Green IPA, Romulan Blue IPA, Zima Clear IPA, etc.) have a place to be entered without redoing the style guidelines. The only common element is that they have the balance and overall impression of an IPA (typically, an American IPA) but with some minor tweak.
The term IPA is used as a singular descriptor of a type of hoppy, bitter beer. It is not meant to be spelled out as India Pale Ale when used in the context of a Specialty IPA. None of these beers ever historically went to India, and many arent pale. But the craft beer market knows what to expect in balance when a beer is described as an IPA so the modifiers used to differentiate them are based on that concept alone.
Name
Specialty IPA - Red IPA
BJCP
21 B4
Alkohol
5.5 - 7.5 %vol
Stammwürze
14 - 17.5 °P
Restextrakt
2 - 4 %gew
Bittere
40 - 70 IBU
Farbe
28 - 49.5 EBC
Aussehen
Color ranges from light reddish-amber to dark reddish-copper. Should be clear, although unfiltered dry-hopped versions may be a bit hazy. Medium-sized, off-white to cream-colored head with good persistence.
Geschmack
Hop flavor is medium to very high, and should reflect an American or New World hop character, such as citrus, floral, pine, resinous, spicy, tropical fruit, stone fruit, berry, melon, etc. Medium-high to very high hop bitterness. Malt flavor should be medium-low to medium, and is generally clean but malty-sweet up front with medium-dark caramel, toffee, toasty and/or dark fruit malt flavors. The character malt choices and the hop selections should complement and enhance each other, not clash. The level of malt flavor should not adversely constrain the hop bitterness and flavor presentation. Low yeast-derived fruitiness is acceptable but not required. Dry to medium-dry finish; residual sweetness should be medium-low to none. The bitterness and hop flavor may linger into the aftertaste but should not be harsh. A very light, clean alcohol flavor may be noted in stronger versions.
Geruch
A moderate to strong fresh hop aroma featuring one or more characteristics of American or New World hops, such as tropical fruit, stone fruit, citrus, floral, spicy, berry, melon, pine, resinous, etc. Many versions are dry hopped and can have an additional fresh hop aroma; this is desirable but not required. Grassiness should be minimal, if present. A medium-low to medium malty-sweet aroma mixes in well with the hop selection, and often features caramel, toffee, toasty, and/or dark fruit character. Fruitiness from yeast may also be detected in some versions, although a neutral fermentation character is also acceptable. A restrained alcohol note may be present, but this character should be minimal at best. Any American or New World hop character is acceptable; new hop varieties continue to be released and should not constrain this style.
Mundgefühl
Medium-light to medium body, with a smooth texture. Medium to medium-high carbonation. No harsh hop-derived astringency. Very light, smooth alcohol warming not a fault if it does not intrude into overall balance.
Gesamteindruck
Hoppy, bitter, and moderately strong like an American IPA, but with some caramel, toffee, and/or dark fruit malt character. Retaining the dryish finish and lean body that makes IPAs so drinkable, a Red IPA is a little more flavorful and malty than an American IPA without being sweet or heavy.
Zutaten
Similar to an American IPA, but with medium or dark crystal malts, possibly some character malts with a light toasty aspect. May use sugar adjuncts. American or New World finishing hops with tropical, fruity, citrusy, piney, berry, or melon aspects; the choice of hops and character malts is synergistic they very much have to complement each other and not clash.
Geschichte
A modern American craft beer style, based on American IPA but with the malt flavors of an American Amber Ale.
Kommentar
Previously might have been a sub-genre of American Amber Ales or Double Red Ales, hoppier and stronger than the normal products, but still maintaining the essential drinkability by avoiding sweet flavors or a heavy body or finish.
Beispiele
Green Flash Hop Head Red Double Red IPA (double), Midnight Sun Sockeye Red, Sierra Nevada Flipside Red IPA, Summit Horizon Red IPA, Odell Runoff Red IPA
Notizen
Specialty IPA isnt a distinct style, but is more appropriately thought of as a competition entry category. Beers entered as this style are not experimental beers; they are a collection of currently produced types of beer that may or may not have any market longevity. This category also allows for expansion, so potential future IPA variants (St. Patricks Day Green IPA, Romulan Blue IPA, Zima Clear IPA, etc.) have a place to be entered without redoing the style guidelines. The only common element is that they have the balance and overall impression of an IPA (typically, an American IPA) but with some minor tweak.
The term IPA is used as a singular descriptor of a type of hoppy, bitter beer. It is not meant to be spelled out as India Pale Ale when used in the context of a Specialty IPA. None of these beers ever historically went to India, and many arent pale. But the craft beer market knows what to expect in balance when a beer is described as an IPA so the modifiers used to differentiate them are based on that concept alone.
Name
Specialty IPA - Rye IPA
BJCP
21 B5
Alkohol
5.5 - 8.0 %vol
Stammwürze
14 - 18.75 °P
Restextrakt
2 - 3.5 %gew
Bittere
50 - 75 IBU
Farbe
15 - 36 EBC
Aussehen
Color ranges from medium gold to light reddish-amber. Should be clear, although unfiltered dry-hopped versions may be a bit hazy. Medium-sized, white to off-white head with good persistence.
Geschmack
Hop flavor is medium to very high, and should reflect an American or New World hop character, such as citrus, floral, pine, resinous, spicy, tropical fruit, stone fruit, berry, melon, etc. Medium-high to very high hop bitterness. Malt flavor should be low to medium-low, and is generally clean and grainy-malty although some light caramel or toasty flavors are acceptable. A light grainy spiciness from rye malt should be present. Low yeast-derived fruitiness is acceptable but not required. Rye malt contributes to a dry finish; residual sweetness should be low to none. The bitterness, hop flavor and dryness may linger into the aftertaste but should not be harsh. A very light, clean alcohol flavor may be noted in stronger versions.
Geruch
A prominent to intense hop aroma featuring one or more characteristics of American or New World hops, such as citrus, floral, pine, resinous, spicy, tropical fruit, stone fruit, berry, melon, etc. Many versions are dry hopped and can have an additional fresh hop aroma; this is desirable but not required. Grassiness should be minimal, if present. It may have low peppery rye malt aroma. A low to medium-low clean grainy-malty aroma may be found in the background. Fruitiness from yeast may also be detected in some versions, although a neutral fermentation character is also acceptable. A restrained alcohol note may be present, but this character should be minimal at best. Any American or New World hop character is acceptable; new hop varieties continue to be released and should not constrain this style.
Mundgefühl
Medium-light to medium body, with a smooth texture. Medium to medium-high carbonation. No harsh hop-derived astringency. Very light, smooth alcohol warming not a fault if it does not intrude into overall balance.
Gesamteindruck
A decidedly hoppy and bitter, moderately strong American pale ale, showcasing modern American and New World hop varieties and rye malt. The balance is hop-forward, with a clean fermentation profile, dry finish, and clean, supporting malt allowing a creative range of hop character to shine through.
Zutaten
Pale ale or 2-row brewers malt as the base, 15-20% Rye malt, American or New World hops, American or English yeast with a clean or slightly fruity profile. Generally all-malt, but mashed at lower temperatures for high attenuation. Sugar additions to aid attenuation are acceptable. Water character varies from soft to moderately sulfate. Restrained use of crystal malts, if any, as high amounts can lead to a sweet finish and clash with the hop character.
Geschichte
Looking to add complexity and variety to their IPAs, craft brewers and homebrewers substituted rye malt for a portion of their base malt. Rye IPAs, RyePAs or RIPAs have found a place in many craft breweries seasonal rotations.
Kommentar
A modern American craft beer variation of American IPA. Rye malt character should be noticeable, otherwise enter in American IPA. Oak is inappropriate in this style; if noticeably oaked, enter in wood-aged category.
Beispiele
Arcadia Sky High Rye, Bear Republic Hop Rod Rye, Founders Reds Rye, Great Lakes Rye of the Tiger, Sierra Nevada Ruthless Rye
Notizen
Specialty IPA isnt a distinct style, but is more appropriately thought of as a competition entry category. Beers entered as this style are not experimental beers; they are a collection of currently produced types of beer that may or may not have any market longevity. This category also allows for expansion, so potential future IPA variants (St. Patricks Day Green IPA, Romulan Blue IPA, Zima Clear IPA, etc.) have a place to be entered without redoing the style guidelines. The only common element is that they have the balance and overall impression of an IPA (typically, an American IPA) but with some minor tweak.
The term IPA is used as a singular descriptor of a type of hoppy, bitter beer. It is not meant to be spelled out as India Pale Ale when used in the context of a Specialty IPA. None of these beers ever historically went to India, and many arent pale. But the craft beer market knows what to expect in balance when a beer is described as an IPA so the modifiers used to differentiate them are based on that concept alone.
Name
Specialty IPA - White IPA
BJCP
21 B6
Alkohol
5.5 - 7.0 %vol
Stammwürze
14 - 16.25 °P
Restextrakt
2.5 - 4 %gew
Bittere
40 - 70 IBU
Farbe
12 - 20 EBC
Aussehen
Pale to deep golden color, typically hazy. Moderate to large, dense white head that persists.
Geschmack
Light malt flavor, perhaps a bit bready. Fruity esters are moderate to high, with citrus flavors similar to grapefruit and orange, or stone fruit like apricot. Sometimes banana-like flavors are present. Hop flavor is medium-low to medium-high with citrusy or fruity aspects. Some spicy clove-like flavors from Belgian yeast may be present. Coriander and orange peel flavors may be found as well. Bitterness is high which leads to a moderately dry, refreshing finish.
Geruch
Moderate fruity esters banana, citrus, perhaps apricot. May have light to moderate spice aroma such as coriander or pepper from actual spice additions and/or Belgian yeast. Hop aroma is moderately-low to medium, usually American or New World type with stone fruit, citrus and tropical aromas. Esters and spices may reduce hop aroma perception. Light clove-like phenolics may be present.
Mundgefühl
Medium-light body with medium to medium-high carbonation. Typically no astringency, although highly spiced examples may exhibit a light astringency which is not distracting.
Gesamteindruck
A fruity, spicy, refreshing version of an American IPA, but with a lighter color, less body, and featuring either the distinctive yeast and/or spice additions typical of a Belgian witbier.
Zutaten
Pale and wheat malts, Belgian yeast, citrusy American type hops.
Geschichte
American craft brewers developed the style as a late winter/spring seasonal beer to appeal to Wit and IPA drinkers alike.
Kommentar
A craft beer interpretation of American IPA crossed with a witbier.
Beispiele
Blue Point White IPA, Deschutes Chainbreaker IPA, Harpoon The Long Thaw, New Belgium Accumulation
Notizen
Specialty IPA isnt a distinct style, but is more appropriately thought of as a competition entry category. Beers entered as this style are not experimental beers; they are a collection of currently produced types of beer that may or may not have any market longevity. This category also allows for expansion, so potential future IPA variants (St. Patricks Day Green IPA, Romulan Blue IPA, Zima Clear IPA, etc.) have a place to be entered without redoing the style guidelines. The only common element is that they have the balance and overall impression of an IPA (typically, an American IPA) but with some minor tweak.
The term IPA is used as a singular descriptor of a type of hoppy, bitter beer. It is not meant to be spelled out as India Pale Ale when used in the context of a Specialty IPA. None of these beers ever historically went to India, and many arent pale. But the craft beer market knows what to expect in balance when a beer is described as an IPA so the modifiers used to differentiate them are based on that concept alone.
Name
Specialty IPA – Brut IPA
Style Guide
BJCP
BJCP
21 B8
Alkohol
6.0 - 12.0 %vol
Stammwürze
15 - 20 °P
Restextrakt
-2.5 - 1 %gew
Bittere
15 - 25 IBU
Farbe
12 - 39 EBC
Aussehen
Very pale to light golden in color; those with added fruit may reflect fruit color, but it’s usually pale. White to off-white foam may be voluminous due to high carbonation and can have good to moderate retention, depending upon alcohol. Clarity can range from brilliant to moderately hazy from late-hop and dry-hop oils.
Geschmack
Initial flavor should primarily reflect hop oils or added fruit. Grape, citrus, tropical, and stone fruit flavors are common, while bitterness should be restrained. Low bittering hops will be exaggerated by the very dry finishing gravity as well as carbonic acid, but there should not be an aggressive bitterness as one would taste in a West Coast–style American IPA. Malt flavor is all but absent; caramel or juicy sweetness should not be present, though alcohol may provide a sensation of sweetness. Hop flavors should exhibit dry, sometimes wine-like fruitiness. Low tartness may be present from the presence of real fruit but is not required. Finish is dry to very dry (1°P or less) with low hop bitterness.
Mundgefühl
Body should be light to very light and, along with high carbonation (up to 3.5 vol.), should lend a Champagne-like quality. Alcohol may be high, with a sensation of sparkling wine-like volatility, but should not be hot or harsh. Residual malt sweetness or dextrin fullness should be absent.
Gesamteindruck
A very pale, very dry, highly effervescent variant of American IPA, usually highly hopped with aromatic hops, but with far less actual bitterness.
Aroma: Moderate to intense hop aroma featuring one or more characteristics of American or New World hops, including citrus, floral, pine resinous, spicy, tropical fruit, stone fruit, berry, melon, etc. Any American or New World hop character is acceptable; new hop varieties continue to be released and should not constrain this style. Most are heavily hopped after flameout, either during whirlpool, dry-hopped, or both. Some “Champagne” styles may incorporate fruit aromatics from additions of actual fruit in addition to or instead of hop-derived fruit; grapes or grape must may be used in these versions to bridge the gap between sparkling wines and beer. A low to medium-low clean malty-grainy aroma may be found in the background. Sweet, grainy aromatics of corn or rice may be present but are not required, as a moderate to high percentage of adjuncts in the grain bill are often used as a means of increasing attenuation. Some brewers have reported aromas of coconut from high amounts of rice in the grain bill.
Zutaten
Very pale base malt, sometimes married with rice or corn adjuncts, high carbonation and oil-heavy flavor and aroma hops added post-flameout. Mandarina Bavaria, Hüll Melon, and Nelson Sauvin are popular. Sugar additions to aid attenuation are acceptable but must be kept low to avoid hot or harsh alcohols. Amylase enzymes such as Fermfast Glucoamylase, White Labs Ultra-Ferm, or Amylo 300 are used to produce a bone-dry finish, which is further amplified by high carbonation. Crystal or dextrin malts, lactose, or any ingredients that will thicken or sweeten the beer, or prevent complete attenuation, are not to style.
Geschichte
This is very new subgenre of IPA that has ties to the relatively rare European style bière de Champagne, but is generally attributed to brewer Kim Sturdavant at San Francisco’s Social Kitchen and Brewery. He is said to have used amylase enzymes to make his triple IPA more drinkable and wondered what effect they would have on a standard-strength IPA. Some see it as a bone-dry West Coast backlash to the New England IPA and milkshake IPA trends that favor sweet, full-bodied, “juicy” flavors in a heavily late-hopped beer.
Kommentar
Amylase enzymes, specifically glucoamylase or amyloglucosidase, are used in the mash and/or fermenter along with highly fermentable wort and often adjuncts like rice and corn to achieve close to 100% attenuation. Clean, high-attenuating yeast strains are preferred, though the style will likely evolve as more brewers experiment with more characterful strains. Bittering hops should be used with restraint since, even though it is an IPA, the low finishing gravities will accentuate hop bitterness; generally at or below about 20 IBUs.
Beispiele
Bear Republic Brut Squad IPA, Blackstack Bottomless Brut, WeldWerks Chardonnay Brut, Matchless Fancy Stuff Brut IPA, Barrel Brothers Champaderade Brut IPA, Three Weavers Postcolonial Friendship, Dangerous Man Brut Bellini, Four Quarters Paddle On
Notizen
Hopped in a similar fashion to New England IPA, but without sweetness. Pale, sometimes slightly hazy like a West Coast IPA, but without high bitterness. Highly carbonated like a Belgian Golden Strong ale, but even drier, and without Belgian spice and phenol character.
Name
Specialty IPA - New England IPA - NEIPA
Style Guide
BJCP
BJCP
21 B7
Alkohol
6.0 - 9.0 %vol
Stammwürze
15 - 21.25 °P
Restextrakt
2.5 - 3.75 %gew
Bittere
25 - 60 IBU
Farbe
7 - 17.5 EBC
Aussehen
Color ranges from straw to yellow, sometimes with an orange hue. Hazy, often opaque, clarity; should not be cloudy or murky. The opacity can add a ‘shine’ to the beer and make the color seem darker. Any visible floating particulates (hop matter, yeast clumps, etc.) are a fault. Medium to rocky meringue white head with high to very high retention.
Geschmack
The hop flavor is high to very high, and reflects the same characteristics as the aroma (emphasis on fruit, with ripe tropical fruit, stone fruit, and citrus being most common). The perceived bitterness can be somewhat low to medium-high, often being masked by the body and finish of the beer. The hop character in the aftertaste should not be sharp or harsh. Low to medium malt flavor, generally neutral, sometimes having a bready, grainy, lightly sweet flavor. Noticeable toast or caramel flavors are a flaw. Fermentation character is neutral to fruity, but as with the aroma, supportive of the hops. Off-dry to medium finish. Creamy, starchy, or sugary-sweet flavors are inappropriate, although a high ester level and lower bitterness may give the impression of up to moderate sweetness. A moderate, supportive alcohol character is acceptable but should never be hot or dominating.
Geruch
Intense hop aroma, typically with fruity qualities (stone fruit, tropical fruit, and citrus are most commonly present) reflective of newer American and New World hop varieties without being grassy or herbaceous. Clean, neutral malt in the background, potentially with a light bready sweetness without caramel or toast. Absence of any malt character is a fault. Neutral to fruity fermentation character that is well-integrated with the hops. A creamy, buttery, or acidic aroma is inappropriate. Any perceived alcohol character should be restrained and never hot.
Mundgefühl
Medium to medium-full body with a smooth character. No harsh, hop-derived astringency. Alcohol warmth may be present in stronger versions, but should never be hot. Medium carbonation is standard. The beer should not have a creamy or viscous mouthfeel, an acidic twang, or a raw starch texture.
Gesamteindruck
An American IPA with intense fruit flavors and aromas, a soft body, and smooth mouthfeel, and often opaque with substantial haze. Less perceived bitterness than traditional IPAs but always massively hop forward. This emphasis on late hopping, especially dry hopping, with hops with tropical fruit qualities lends the specific ‘juicy’ character for which this style is known.
Zutaten
Similar to many newer American IPAs but often with more oats or wheat in the grist, and less caramel or specialty malts. Restricted hop choice to American or New World varieties with a tropical fruit, stone fruit, or citrus character. Neutral to estery yeast strain. Water ranges from balanced between sulfate and chloride to using more chlorides. Heavily dry-hopped, partly during active fermentation, using a variety of hopping doses and temperatures to emphasis hop depth of aroma and flavor over bitterness. Biotransformation of hop oils during fermentation may add to the fruit character.
Geschichte
A modern craft beer style originating in the New England region of the United States. Alchemist Heady Topper is believed to be the original example and inspiration for many other interpretations that grew in popularity in the early to mid-2010s. Brewers are continuing to innovate and evolve the style, with the style trending towards a less bitter presentation to the point of making a mockery of the term “IPA”.
Kommentar
The style is still evolving, but this style is essentially a smoother, hazier, juicier American IPA. In this context, ‘juicy’ refers to a mental impression of fruit juice or eating fresh, fully ripe fruit. Heavy examples suggestive of milkshakes, creamsicles, or fruit smoothies are beyond this range; IPAs should always be drinkable. Haziness comes from the dry hopping regime, not suspended yeast, starch haze, set pectins, or other techniques; a hazy shine is desirable, not a cloudy, murky mess.
Beispiele
Hill Farmstead Susan, Other Half Green Diamonds Double IPA, Tired Hands Alien Church, Tree House Julius, Trillium Congress Street, WeldWerks Juicy Bits
Notizen
Compared to American IPA, New England IPA has a fuller, softer mouthfeel, a more fruit-forward late hop expression, a more restrained perceived bitterness balance, and a hazier appearance. Many modern American IPAs are fruity and somewhat hazy; if they have a dry, crisp finish, at most medium body, and high perceived bitterness, these examples should be entered as American IPAs. Noticeable additions of fruit, lactose, or other materials to increase the fruity, smooth character should be entered in another category defined by the additive (e.g., Fruit Beer, Specialty Beer).
Name
Catharina Sour
Style Guide
BJCP
BJCP
X 4
Alkohol
4.0 - 6.0 %vol
Stammwürze
0 - 0 °P
Restextrakt
0 - 0 %gew
Bittere
2 - 8 IBU
Farbe
4 - 17.5 EBC
Aussehen
Die Farbe kann je nach verwendeten Früchten variieren, ist aber oft recht hell. Die Klarheit kann abhängig von Alter und Fruchtsorte von recht klar bis trüb variieren. Immer sprudelnd. Die Schaumkrone ist mittelhoch mit guter haltbarkeit; die Farbe ist weiß oder von der verwendeten Fruchtsorte gefärbt.
Geschmack
Frischer Fruchtgeschmack dominiert auf mittlerem bis hohem Niveau mit einer unterstützenden Milchsäure (schwach bis mittelstark, aber immer bemerkbar). Die Frucht sollte einen frischen Charakter haben und nicht wie gekocht, marmeladenartig oder künstlich erscheinen. Malzgeschmack ist oft nicht vorhanden, kann aber leichte getreidige oder brotige Geschmacksnoten einbringen. Das Malz sollte aber nie mit der Frucht oder der Säure konkurrieren. Die Hopfenbittere ist sehr gering, unter der Wahrnehmungsschwelle. Trockener Abgang mit einem reinen, herben und fruchtigen Nachgeschmack. Es sollte kein Hopfengeschmack, Essignoten oder Diacethyl vorhanden sein. Wilder Brattanomyces-Geschmack ist unpassend.
Geruch
Der Fruchtcharakter sollte mittel bis hoch und sofort spürbar und erkennbar sein. Eine reine, schwache bis mittlere von Milchsäure stammende Säuerlichkeit sollte feststellbar sein und die Früchte unterstützen. Malzigkeit ist typischerweise nicht vorhanden, kann aber auf niedrigem Niveau als unterstützender getreideartiger oder brotiger Charakter vorkommen. Eine reintönige Gärung ist erwünscht. Keine wilden oder “funky” Hefenoten, keine Hopfigkeit, kein scharfer Alkohol.
Mundgefühl
Leichter bis mittel-leichter Körper. Mittlere bis hohe Karbonisierung. Alkoholwärme ist unpassend. Die Säure ist gering bis mittelstark, ohne aggressiv oder adstringierend zu sein.
Gesamteindruck
Ein leichtes und erfrischendes Ale mit einer reinen Milchsäure, die durch frische Fruchtzugaben ausbalanciert wird. Die geringe Bittere, der leichte Körper, der moderate Alkoholgehalt und die mittelhohe Karbonisierung machen die Frucht zum Hauptdarsteller dieses Biers. Die Frucht ist oft, aber nicht immer tropischer Herkunft.
Zutaten
Die Schüttung ist typisch Pilsner Malz und Weizen (gemälzt oder Rohfrucht), oft in gleichen Anteilen. Säuern im Kochkessel (Kettle-Sour) mit einem Lactobacillus-Stamm ist die verbreitetste Produktionstechnik, gefolgt von einer neutralen obergärigen Hefe. Zugaben meist tropischer Früchte nach der Hauptgärung sind am üblichsten, weil ein frischer und ungekochter Fruchtcharakter erwünscht ist. Meist werden ein oder zwei tropische Fruchtsorten benutzt, aber auch jede andere frische Frucht kann eingesetzt werden.
Geschichte
Der Biertyp stammt ursprünglich aus dem brasilianischen Staat Santa Catarina, wo er 2015 als eine Zusammenarbeit von Craft- und Heimbrauern entstand, um ein Bier mit regionalen Zutaten zu brauen, dass dem warmen Klima gut angepasst ist. Der Bierstil verbreitete sich über andere brasilianische Staaten und auch international und ist sowohl kommerziell als auch bei Hobbybrauer-Wettbewerben beliebt.
Kommentar
Wenn eine Berliner Weiße stärker und mit Früchten eingebraut wird, sollte sie als Fruchtbier eingereicht werden. Dieses Bier ist stärker und typisch mit frischen Früchten gebraut. Die Kettle-Sour Methode erlaubt eine schnelle Herstellung des Biers, so dass es typischerweise direkt vom Tank getrunken wird. Es kann in Flaschen oder Büchsen abgefüllt werden, sollte aber frisch getrunken werden.
Beispiele
Itajahy Catharina Araca Sour, Blumenau Catharina Sour Sun of a Peach, Lohn Bier Catharina Sour Jaboticaba, Liffey Coroa Real, UNIKA Tangerina, Armada Daenerys
Notizen
Wie eine stärkere Berliner Weiße, aber mit frischen Früchten. Weniger sauer als Lambic und Gueuze und ohne Brettanomyces-Charakter.
Name
Neuseeländisches Pilsner
Style Guide
BJCP
BJCP
X 5
Alkohol
4.0 - 6.0 %vol
Stammwürze
0 - 0 °P
Restextrakt
0 - 0 %gew
Bittere
25 - 45 IBU
Farbe
4 - 17.5 EBC
Aussehen
Strohblonde bis tiefgoldene Farbe, aber meist goldgelb. Genrell recht klar bis glanzfein; Trübheit ist ein Fehler.Kremige, lang haltbare weiße Schaumkrone.
Geschmack
Mittlere bis starke Hopfenbittere, die rein und nicht kratzig sein soltte, ist am auffälligsten und reicht bis in den Nachtrunk. Mttlere bis starker Hopfengeschmack mit ähnlichen Eigenschaften wie des Geruch (tropisch, zitrusartig, Stachelbeere, Melone, grasig). Mittlerer bis mittel-starker Malzgeschmack, getreidig-süß, brotig oder Cracker-artig. Reintöniges Gärungsprofil (Ester aus der Gärung sind ein Fehler). Trocken bis feinherb mit einem reinen, weichen Abgang und bitterem, aber nicht kratzigen Nachgeschmack.Das Malz kann den Eindruck einer gewissen Süße erwecken, aber das Bier sollte nicht wirklich süß sein. Der Abgang kann trocken, sollte aber nicht kratzig oder beißend sein. Die Abstimmung ist immer auf der bitteren Seite, trotzdem muss der Malzgeschmack bemerkbar sein.
Geruch
Mittleres bis starkes Hopfenaroma aus neue-Welt-Sorten, oft mit Aromen von tropischen Früchten, Zitrusfrüchten (Limette, helle Grapefruit), Stachelbeere, Honigmelone und leichten grasigen Noten oder Spuren von grünem Paprika. Mittel-geringe bis mittlere unterstützende Malzigkeit mit einer neutralen brotigen oder Cracker-artigen Qualität. Ein sehr geringer DMS-Gehalt ist akzeptabel, aber nicht erforderlich. Neutraler, reiner Hefe-Charakter mit sehr leichtem Schwefel. Der Hopfen sollte am die Balance dominieren, aber auch etwas Malz muss spürbar sein.
Mundgefühl
Mittlerer bis mittel-leichter Körper. Mittlere bis mittel-hohe Karbonisierung. Weichheit ist der bestimmende Eindruck. Niemals kratzig oder adstringierend.
Gesamteindruck
Ein helles, trockenes, reintönig vergorenes Bier, dass die typischen tropischen, zitrusartigen, fruchtigen, grasigen neuseeländischen Hopfensorten präsentiert. Der mittlerer Körper, das weiche Mundgefühl, der weicher Geschmack und Abgang mit dem neutralen bis brotigen Malzgerüst sind die Basis für dieses leicht trinkbare, erfrischende hopfenbetonte Bier.
Zutaten
Neuseeländischen Hopfensorten wie Motueka, Riwake, Nelson Sauvin, oft mit Pacific Jade als Bitterung. AndereNeue-elt-Hopfen aus Australien oder den USA können genutzt werden, wenn sie ähnliche Eigenschaften haben. Helle Basismalze, möglicherweise mit etwas Weizenmalzanteil. Recht gering mineralisiertes Wasser, typischerweise mit mehr Chlorid als Sulfat. Reintönige untergärige oder eine sehr neutrale obergärige Hefe.
Geschichte
Größtenteils definiert durch das Original, das Mitte der 1990er Jahre in der Emerson’s Brewery gebraut wurde. Die Eigenschaften des Neuseeländischen Pilsners haben sich im gleichen Maße entwickelt wie die wachsende Anzahl und Beliebtheit der neuseeländischen Hopfensorten.
Kommentar
Die Hopfenaromen haben oft die gleiche Qualität wie viele neuseeländische Sauvignon Blanc Weine; mit tropischen Früchten, grasigen, melonenartigen und Limettenaromen. In Neuseeland oft als hybrider Stil mit einer neutralen Ale-Hefe bei kühlen Temperaturen gebraut. Es ist wichtig, den Schwefelgehalt des Endprodukts zu begrenzen, denn er kann mit den Hopfeneigenschaften kollidieren. In einem Wettbewerb passt dieser Stil am besten in Kategorie 12 (Helles Commonwealth Bier).
Beispiele
Croucher New Zealand Pilsner, Emerson’s Pilsner, Liberty Halo Pilsner, Panhead Port Road Pilsner, Sawmill Pilsner, Tuatara Mot Eureka
Notizen
Verglichen mit einem deutschen Pils ist es nicht so knackig und trocken im Abgang und präsentiert sich weicheren, malziger mit einem volleren Körper. Verglichen mit einem tschechischen Pilsner hat es weniger der komplexen Malzigkeit und ist reintöniger vergoren. In der Abstimmung ähnlich einem Kölsch oder British Golden Ale, aber mit hopfigerem Aroma. Verglichen mit diesen deutschen Stilen, präsentiert es die neuseeländischen Hopfensorten mit tropischen, zitrusartigen, fruchtigen, grasigen Eigenschaften, oft mit einem weinartigen Charakter. Sollte nicht so hopfig oder bitter abgestimmt sein wie ein IPA.
Name
Burton Ale
Style Guide
BJCP
BJCP
17 A1
Alkohol
5.0 - 7.5 %vol
Stammwürze
13.75 - 18.75 °P
Restextrakt
4.5 - 6 %gew
Bittere
40 - 50 IBU
Farbe
36 - 57.5 EBC
Aussehen
Light copper to dark brown in color. Darker versions can be nearly opaque, but clarity should be good when noted. Moderate-sized, fine-textured, cream-colored head, persistent.
Geschmack
Similar to the aroma, the malt is initially noted with a rich character and a somewhat sweet finish. The bitterness level is medium-high to high and helps balance the strong malt flavor. The malt flavors have a bready and biscuity character with substantial deep toast or dark caramel flavors; overly roasted and burnt flavors are inappropriate. Hop flavor can be medium to low, with a fruity, floral, spicy, or woody English quality. Dark or dried fruit flavors (plum, prune, fig, or raisin) are often present at up to a moderate level. A light alcohol flavor might be detected, but the sweetness in the finish usually masks it. The sweetness should be balanced by hops and never be cloying or clashing.
Geruch
Moderately strong, rich, and sweet malty aroma with deep toast or dark caramel notes. No roasty or burnt malt apparent, but a bready and biscuity base is common. Dark or dried fruit (plums, figs, prunes, raisins) often present at up to a moderate level. A light alcohol presence may be noted, but should not be sharp. Hops can be light to moderate, and reflective of fruity, floral, woody, or spicy English varieties. The malt makes the strongest impression in the balance, but the other aspects add an aromatic complexity.
Mundgefühl
Medium-full to full body with a smooth, rich, luscious character. Warming alcohol should be noticeable in stronger versions. Moderate carbonation, lower when served on hand pump.
Gesamteindruck
A rich, malty, sweet, and bitter dark ale of moderately strong alcohol. Full bodied and chewy with a balanced hoppy finish and complex malty and hoppy aroma. Fruity notes accentuate the malt richness, while the hops help balance the sweeter finish.
Zutaten
Bready and biscuity English base malts. Substantial portion of ‘high kilned’ malt. Historical versions often used brewing sugars and corn. More modern versions can use crystal malts for flavor and chocolate malt for color. English ale yeast. Traditional English hops, often dry hopped.
Geschichte
Popular in Burton before IPAs were invented, widely exported to the Baltic countries. After 1822, reformulated to be less sweet and strong. Most popular in the Victorian Era, with several different strengths available in the family. The strongest versions evolved into English Barleywines. Became less popular after WWII, eventually dying out around 1970. Some versions exist as Winter Warmers, Barleywines, or Old Ales, but the name has lost favor in the market.
Kommentar
The beer has a long and storied history and many versions existed over time. The style represented her mostly represents the beer at its peak before WWI, although the parameters allow for later era lower-gravity versions as well. A keeping ale, the beer was typically aged before consuming.
Beispiele
The Laboratory Gone for a Burton
Notizen
Has some similarity in malt flavor to Wee Heavy, but with substantially more bitterness. Less strong than an English Barleywine.
Name
Vorläufige Biertypen
Name
Amerikanisches Standard-Bier
Name
Internationales Lagerbier
Name
Tschechisches Lagerbier
Name
Europäisches helles malziges Lagerbier
Name
Europäisches helles bitteres Bier
Name
Europäisches halbdunkles malziges Lagerbier
Name
Europäisches halbdunkles bitteres Bier
Name
Europäisches dunkles Lagerbier
Name
Europäisches Starkbier
Name
Deutsches Weizenbier
Name
Britisches Bitter
Name
Helles Commonwealth Bier
Name
Britisches halbdunkles Ale
Name
Schottisches Ale
Name
Irisches Bier
Name
Britisches dunkles Ale
Name
Starkes Britisches Ale
Name
Amerikanisches helles Ale
Name
Amerikanisches Amber und Brown Ale
Name
Amerikanisches Porter und Stout
Name
IPA
Name
Starkes Amerikanisches Ale
Name
Europäisches Sauerbier
Name
Belgisches Ale
Name
Starkes Belgisches Ale
Name
Trappistenbier
Name
Historisches Bier
Name
Amerikanisches spontanvergorenes Ale
Name
Fruchtbiere
Name
Gewürzbier
Name
Biere mit alternativen Malzen
Name
Rauchbiere
Name
Holzgelagerte Biere
Name
Spezialbier
Name
Bier
BJCP
Name
Standard Cider und Perry
BJCP
C1
Name
Amerikanischer Cider
BJCP
C1 A
Name
Englischer Cider
BJCP
C1 B
Name
Französischer Cider
BJCP
C1 C
Name
Amerikanischer Perry
BJCP
C1 D
Name
Traditioneller Perry
BJCP
C1 E
Name
Spezieller Cider und Perry
BJCP
C2
Name
New England Cider
BJCP
C2 A
Name
Cider mit anderen Früchten
BJCP
C2 B
Name
Apfelwein
BJCP
C2 C
Name
Ice Cider
BJCP
C2 D
Name
Cider mit Kräutern/Gewürzen
BJCP
C2 E
Name
Spezieller Cider/Perry
BJCP
C2 F
Name
Cider und Perry
BJCP
C
Name
Helle Dessertweine
BJCP
W1 C
Name
Helle Obstweine
BJCP
W1 B
Name
Helle Tischweine
BJCP
W1 A
Name
Helle Weine
BJCP
W1
Name
Dunkle Weine
BJCP
W2
Name
Schaumwein
BJCP
W3
Name
Wein
BJCP
W
Name
Met
BJCP
M
Name
Traditioneller Met
BJCP
M1
Name
Trockener Met
BJCP
M1 A
Name
Halbtrockener Met
BJCP
M1 B
Name
Süßer Met
BJCP
M1 C
Name
Frucht-Met
BJCP
M2
Name
Cyser
BJCP
M2 A
Name
Pyment
BJCP
M2 B
Name
Beeren-Met
BJCP
M2 C
Name
Steinfrucht-Met
BJCP
M2 D
Name
Melomel
BJCP
M2 E
Name
Gewürzter Met
BJCP
M3
Name
Frucht- und Gewürz-Met
BJCP
M3 A
Name
Gewürz-, Kräuter- oder Gemüse-Met
BJCP
M3 B
Name
Spezial-Met
BJCP
M4
Name
Braggot
BJCP
M4 A
Name
Historischer Met
BJCP
M4 B
Name
Experimenteller Met
BJCP
M4 C