Diretrizes De Estilo Bjcp 2008

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Diretrizes De Estilo Bjcp 2008 DIRETRIZES DE ESTILO BJCP 2008 Diretrizes de Estilo para Cerveja do Beer Judge Certification Program (BJCP) (não inclui Hidromel e Sidra) Revisão de 2008 das Diretrizes de 2004 Tradução para o Português de 2012 Copyright © 2008, BJCP, Inc. O BJCP concede o direito de fazer cópias para uso em competições sancionadas pelo BJCP ou para propósitos educacionais ou de treinamento de juízes. Todos demais direitos reservados. Veja nosso site www.bjcp.org para atualizações destas diretrizes. Comissão de Estilos de Cerveja BJCP 2003-2004: Gordon Strong, Presidente Ron Bach Peter Garofalo Michael L. Hall Dave Houseman Mark Tumarkin Colaboradores 2008: Jamil Zainasheff, Kristen England, Stan Hieronymus, Tom Fitzpatrick, George DePiro Colaboradores 2003-2004: Jeff Sparrow, Alan McKay, Steve Hamburg, Roger Deschner, Ben Jankowski, Jeff Renner, Randy Mosher, Phil Sides, Jr., Dick Dunn, Joel Plutchak, A.J. Zanyk, Joe Workman, Dave Sapsis, Ed Westemeier, Ken Schramm Comissão de Estilos de Cerveja 1998-1999: Bruce Brode, Steve Casselman, Tim Dawson, Peter Garofalo, Bryan Gros, Bob Hall, David Houseman, Al Korzonas, Martin Lodahl, Craig Pepin, Bob Rogers Tradutores para o Português 2012: Humberto Fröhlich (coordenador), Adriano Bovo Mendonça, André Luís J. Santos, Fernanda N. Lazzari, Gabriela Gontijo Montandon, Liliane Lewis Xerxenevsky, Luis Balbinot, Marcos Odebrecht Jr, Paulo Dalla Santa, Paulo Patrus, Salo Maldonado ÍNDICE 14A. English IPA ................................................................. 22 14B. American IPA.............................................................. 23 ÍNDICE ................................................................................................. 2 14C. Imperial IPA ................................................................ 23 PREFÁCIO ÀS DIRETRIZES DE ESTILO DE 2004 .......................... 3 15. GERMAN WHEAT AND RYE BEER ........................................... 24 Observações a Todos: ........................................................... 3 15A. Weizen/Weissbier ....................................................... 24 Observações aos Cervejeiros: ............................................... 3 15B. Dunkelweizen .............................................................. 24 Observações aos Organizadores: .......................................... 3 15C. Weizenbock ................................................................. 25 Observações aos Juízes: ....................................................... 3 15D. Roggenbier (German Rye Beer) .................................. 25 Agradecimentos:................................................................... 3 16. BELGIAN AND FRENCH ALE ..................................................... 26 PREFÁCIO À TRADUÇÃO PARA O PORTUGUÊS ......................... 4 16A. Witbier ........................................................................ 26 Introdução ............................................................................ 4 16B. Belgian Pale Ale .......................................................... 26 Metodologia ......................................................................... 4 16C. Saison .......................................................................... 27 Glossário .............................................................................. 4 16D. Bière de Garde ............................................................ 27 1. LIGHT LAGER ................................................................................ 5 16E. Belgian Specialty Ale .................................................. 28 1A. Lite American Lager ...................................................... 5 17. SOUR ALE ..................................................................................... 29 1B. Standard American Lager .............................................. 5 17A. Berliner Weisse ........................................................... 29 1C. Premium American Lager .............................................. 5 17B. Flanders Red Ale ......................................................... 29 1D. Munich Helles ............................................................... 5 17C. Flanders Brown Ale/Oud Bruin................................... 30 1E. Dortmunder Export ........................................................ 6 17D. Straight (Unblended) Lambic ...................................... 30 2. PILSNER .......................................................................................... 6 17E. Gueuze ......................................................................... 31 2A. German Pilsner (Pils) .................................................... 6 17F. Fruit Lambic ................................................................ 31 2B. Bohemian Pilsener ......................................................... 6 18. BELGIAN STRONG ALE .............................................................. 32 2C. Classic American Pilsner ............................................... 6 18A. Belgian Blond Ale ....................................................... 32 3. EUROPEAN AMBER LAGER ........................................................ 7 18B. Belgian Dubbel ............................................................ 32 3A. Vienna Lager ................................................................. 7 18C. Belgian Tripel.............................................................. 33 3B. Oktoberfest/Märzen ....................................................... 7 18D. Belgian Golden Strong Ale ......................................... 33 4. DARK LAGER ................................................................................. 8 18E. Belgian Dark Strong Ale ............................................. 34 4A. Dark American Lager .................................................... 8 19. STRONG ALE ................................................................................ 34 4B. Munich Dunkel .............................................................. 8 19A. Old Ale ........................................................................ 34 4C. Schwarzbier (Black Beer) .............................................. 8 19B. English Barleywine ..................................................... 35 5. BOCK ............................................................................................... 9 19C. American Barleywine .................................................. 36 5A. Maibock/Helles Bock .................................................... 9 20. FRUIT BEER .................................................................................. 36 5B. Traditional Bock ............................................................ 9 21. SPICE/HERB/VEGETABLE BEER ............................................... 37 5C. Doppelbock .................................................................... 9 21A. Spice, Herb, or Vegetable Beer ................................... 37 5D. Eisbock .......................................................................... 10 21B. Christmas/Winter Specialty Spiced Beer ..................... 38 6. LIGHT HYBRID BEER ................................................................... 10 22. SMOKE-FLAVORED/WOOD-AGED BEER ................................ 38 6A. Cream Ale ..................................................................... 10 22A. Classic Rauchbier ........................................................ 38 6B. Blonde Ale ..................................................................... 11 22B. Other Smoked Beer ..................................................... 39 6C. Kölsch ............................................................................ 11 22C. Wood-Aged Beer ........................................................ 39 6D. American Wheat or Rye Beer ........................................ 12 23. SPECIALTY BEER ........................................................................ 40 7. AMBER HYBRID BEER ................................................................. 12 TABELA DE ESTILOS BJCP 2004, Atualização 2008 ........................ 42 7A. Northern German Altbier ............................................... 12 7B. California Common Beer ............................................... 12 7C. Düsseldorf Altbier ......................................................... 13 8. ENGLISH PALE ALE ...................................................................... 13 8A. Standard/Ordinary Bitter ............................................... 13 8B. Special/Best/Premium Bitter .......................................... 14 8C. Extra Special/Strong Bitter (English Pale Ale) .............. 14 9. SCOTTISH AND IRISH ALE .......................................................... 15 9A. Scottish Light 60/- ......................................................... 15 9B. Scottish Heavy 70/-........................................................ 15 9C. Scottish Export 80/- ....................................................... 15 9D. Irish Red Ale ................................................................. 15 9E. Strong Scotch Ale .......................................................... 16 10. AMERICAN ALE .......................................................................... 16 10A. American Pale Ale ....................................................... 16 10B. American Amber Ale ................................................... 17 10C. American Brown Ale ................................................... 17 11. ENGLISH BROWN ALE ..............................................................
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