BJCP 2004 Style Guidelines, 2008
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2008 BJCP STYLE GUIDELINES Beer Judge Certification Program (BJCP) Style Guidelines for Beer, Mead and Cider 2008 Revision of the 2004 Guidelines Copyright © 2008, BJCP, Inc. The BJCP grants the right to make copies for use in BJCP-sanctioned competitions or for educational/judge training purposes. All other rights reserved. See our website www.bjcp.org for updates to these guidelines. 2003-2004 BJCP Beer Style Committee: Gordon Strong, Chairman Ron Bach Peter Garofalo Michael L. Hall Dave Houseman Mark Tumarkin 2008 Contributors: Jamil Zainasheff, Kristen England, Stan Hieronymus, Tom Fitzpatrick, George DePiro 2003-2004 Contributors: 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 1998-1999 Beer Style Committee: Bruce Brode, Steve Casselman, Tim Dawson, Peter Garofalo, Bryan Gros, Bob Hall, David Houseman, Al Korzonas, Martin Lodahl, Craig Pepin, Bob Rogers TABLE OF CONTENTS 14. INDIA PALE ALE (IPA)..................................................................... 17 14A. English IPA ...................................................................17 TABLE OF CONTENTS.............................................................................. i 14B. American IPA................................................................18 PREFACE TO 2004 STYLE GUIDELINES .............................................. ii 14C. Imperial IPA ..................................................................18 Notes to All: ............................................................................ ii 15. GERMAN WHEAT AND RYE BEER ............................................... 19 Notes to Brewers: .................................................................... ii 15A. Weizen/Weissbier..........................................................19 Notes to Organizers:................................................................ ii 15B. Dunkelweizen ................................................................19 Notes to Judges:....................................................................... ii 15C. Weizenbock ...................................................................20 Acknowledgements: ................................................................ ii 15D. Roggenbier (German Rye Beer) ....................................20 1. LIGHT LAGER........................................................................................ 1 16. BELGIAN AND FRENCH ALE ......................................................... 21 1A. Lite American Lager..........................................................1 16A. Witbier...........................................................................21 1B. Standard American Lager ..................................................1 16B. Belgian Pale Ale ............................................................21 1C. Premium American Lager..................................................1 16C. Saison ............................................................................22 1D. Munich Helles....................................................................1 16D. Bière de Garde...............................................................22 1E. Dortmunder Export ............................................................1 16E. Belgian Specialty Ale ....................................................23 2. PILSNER.................................................................................................. 2 17. SOUR ALE........................................................................................... 24 2A. German Pilsner (Pils).........................................................2 17A. Berliner Weisse .............................................................24 2B. Bohemian Pilsener .............................................................2 17B. Flanders Red Ale ...........................................................24 2C. Classic American Pilsner ...................................................2 17C. Flanders Brown Ale/Oud Bruin.....................................24 3. EUROPEAN AMBER LAGER............................................................... 3 17D. Straight (Unblended) Lambic ........................................25 3A. Vienna Lager .....................................................................3 17E. Gueuze...........................................................................25 3B. Oktoberfest/Märzen ...........................................................3 17F. Fruit Lambic...................................................................26 4. DARK LAGER ........................................................................................ 4 18. BELGIAN STRONG ALE................................................................... 27 4A. Dark American Lager ........................................................4 18A. Belgian Blond Ale.........................................................27 4B. Munich Dunkel ..................................................................4 18B. Belgian Dubbel..............................................................27 4C. Schwarzbier (Black Beer) ..................................................4 18C. Belgian Tripel................................................................27 5. BOCK....................................................................................................... 5 18D. Belgian Golden Strong Ale............................................28 5A. Maibock/Helles Bock ........................................................5 18E. Belgian Dark Strong Ale................................................28 5B. Traditional Bock ................................................................5 19. STRONG ALE ..................................................................................... 29 5C. Doppelbock........................................................................5 19A. Old Ale..........................................................................29 5D. Eisbock ..............................................................................6 19B. English Barleywine........................................................29 6. LIGHT HYBRID BEER .......................................................................... 6 19C. American Barleywine ....................................................30 6A. Cream Ale..........................................................................6 20. FRUIT BEER ....................................................................................... 30 6B. Blonde Ale.........................................................................7 21. SPICE/HERB/VEGETABLE BEER ................................................... 31 6C. Kölsch................................................................................7 21A. Spice, Herb, or Vegetable Beer .....................................31 6D. American Wheat or Rye Beer............................................7 21B. Christmas/Winter Specialty Spiced Beer.......................32 7. AMBER HYBRID BEER........................................................................ 8 22. SMOKE-FLAVORED/WOOD-AGED BEER.................................... 33 7A. Northern German Altbier...................................................8 22A. Classic Rauchbier..........................................................33 7B. California Common Beer...................................................8 22B. Other Smoked Beer........................................................33 7C. Düsseldorf Altbier..............................................................8 22C. Wood-Aged Beer...........................................................34 8. ENGLISH PALE ALE............................................................................. 9 23. SPECIALTY BEER ............................................................................. 34 8A. Standard/Ordinary Bitter....................................................9 Introduction to Mead Guidelines (Categories 24-26)...................... 36 8B. Special/Best/Premium Bitter..............................................9 24. TRADITIONAL MEAD ...................................................................... 37 8C. Extra Special/Strong Bitter (English Pale Ale) ................10 24A. Dry Mead.......................................................................37 9. SCOTTISH AND IRISH ALE............................................................... 10 24B. Semi-sweet Mead ..........................................................38 9A. Scottish Light 60/- ...........................................................10 24C. Sweet Mead ...................................................................38 9B. Scottish Heavy 70/-..........................................................10 25. MELOMEL (FRUIT MEAD) .............................................................. 38 9C. Scottish Export 80/- .........................................................11 25A. Cyser .............................................................................38 9D. Irish Red Ale....................................................................11 25B. Pyment...........................................................................39 9E. Strong Scotch Ale ............................................................11 25C. Other Fruit Melomel......................................................39 10. AMERICAN ALE...............................................................................