Styles


1A Lite American Lager
1B Standard American Lager
1C Premium American Lager
1D Munich Helles
1E Dortmunder Export
2A German Pilsner (Pils)
2B Bohemian Pilsner
2C Classic American Pilsner
3A Vienna Lager
3B Oktoberfest/Marzen
4A Dark American Lager
4B Munich Dunkel
4C Schwarzbier (Black Beer)
5A Mailbock/Helles Bock
5B Traditional Bock
5C Doppelbock
5D Eisbock
6A Cream Ale
6B Blonde Ale
6C Koelsch
6D American Wheat or Rye Beer
7A Northern German Altbier
7B California Common Beer
7C Dusseldorf Altbier
8A Standard/Ordinary Bitter
8B Special/Best/Premium Bitter
8C Extra Special/Strong Bitter (English Pale Ale)
9A Scottish Light 60/-
9B Scottish Heavy 70/-
9C Scottish Export 80/-
9D Irish Red Ale
9E Strong Scotch Ale
10A American Pale Ale
10B American Amber Ale
10C American Brown Ale
11A Mild
11B Southern English Brown Ale
11C Northern English Brown Ale
12A Brown Porter
12B Robust Porter
12C Baltic Porter
13A Dry Stout
13B Sweet Stout
13C Oatmeal Stout
13D Foreign Extra Stout
13E American Stout
13F Russian Imperial Stout
14A English IPA
14B American IPA
14C Imperial IPA
15A Weizen/Weissbier
15B Dunkelweizen
15C Weizenbock
15D Roggenbier (German Rye Beer)
16A Witbier
16B Belgian Pale Ale
16C Saison
16D Biere de Garde
16E Belgian Specialty Ale
17A Berliner Weiss
17B Flanders Red Ale
17C Flanders Brown Ale/Oud Bruin
17D Straight (Unblended) Lambic
17E Gueuze
17F Fruit Lambic
18A Belgian Blond Ale
18B Belgian Dubbel
18C Belgian Tripel
18D Belgian Golden Strong Ale
18E Belgian Dark Strong Ale
19A Old Ale
19B English Barleywine
19C American Barleywine
20A Fruit Beer
21A Spice, Herb, or Vegetable Beer
21B Christmas/Winter Specialty Spice Beer
22A Classic Rauchbier
22B Other Smoked Beer
22C Wood Aged Beer
23A Specialty Beer
24A Dry Mead
24B Semi-Sweet Mead
24C Sweet Mead
25A Cyser (Apple Melomel)
25B Pyment (Grape Melomel)
25C Other Fruit Melomel
26A Metheglin
26B Braggot
26C Open Category Mead
27A Common Cider
27B English Cider
27C French Cider
27D Common Perry
27E Traditional Perry
28A New England Cider
28B Fruit Cider
28C Applewine
28D Other Specialty Cider/Perry

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Name: Lite American Lager
Category: Light Lager
Style Guide: BJCP 2004
Style Number: 1A
Type: Lager

Color Range: 2.0-3.0 SRM
Original Gravity Range: 1.030-1.040 SG
Final Gravity Range: 0.998-1.008 SG
Bitterness Range: 8.0-12.0 IBU
Alcohol by Volume Range: 3.20-4.20%
Carbonation Range: 2.5-2.8 vols

Profile: Very light, with little or no malt aroma. Can be grainy, sweet or corn-like. Low bitterness and hop aroma. Color is pale to golden. No diacetyl. Highly carbonated.
Notes: A low gravity and low calorie beer characteristic of mainstream America. Often sold as the "light" version. No strong flavors.
Ingredients: American hops, American or Pilsner Lager yeast, Pale two or six row malt. Frequently has up to 40% rice or corn adjuncts.
Examples: Miller, Bud Light, Amstel Light, Coors Light

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Name: Standard American Lager
Category: Light Lager
Style Guide: BJCP 2004
Style Number: 1B
Type: Lager

Color Range: 2.0-4.0 SRM
Original Gravity Range: 1.040-1.050 SG
Final Gravity Range: 1.004-1.010 SG
Bitterness Range: 8.0-15.0 IBU
Alcohol by Volume Range: 4.20-5.10%
Carbonation Range: 2.5-2.8 vols

Profile: Very light, with little or no malt aroma. Can be grainy, sweet or corn-like. Low bitterness and hop aroma. Color is pale to medium yelloe. No diacetyl. Highly carbonated.
Notes: Standard American lager. Refreshing and thirst quenching beer. Mass market lager without any strong flavors or maltiness.
Ingredients: American hops, American or Pilsner Lager yeast, Pale two or six row malt. Frequently has up to 40% rice or corn adjuncts.
Examples: Miller High Life. Budweiser, Kirin Lager, Molsen Golden, Corona Extra, Fosters Lager

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Name: Premium American Lager
Category: Light Lager
Style Guide: BJCP 2004
Style Number: 1C
Type: Lager

Color Range: 2.0-6.0 SRM
Original Gravity Range: 1.046-1.056 SG
Final Gravity Range: 1.008-1.012 SG
Bitterness Range: 15.0-25.0 IBU
Alcohol by Volume Range: 4.70-6.00%
Carbonation Range: 2.5-2.8 vols

Profile: Medium body, with little or no malt aroma though it may have some sweetness. Low to medium bitterness and hop aroma. Color is pale straw to golden. No diacetyl. No fruitiness. Highly carbonated. Clear.
Notes: Premium American lager, often made with fewer adjuncts than standard or lite lagers. Can be an all malt beer, though still with an international mass market appeal.
Ingredients: American hops, American or Pilsner Lager yeast, Pale two or six row malt. May use up to 25% rice or corn adjuncts, though it is often made with 100% barley malt.
Examples: Miller Genuine Draft, Michelob, Coors Extra Gold, Heineken, Beck's, Singha

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Name: Munich Helles
Category: Light Lager
Style Guide: BJCP 2004
Style Number: 1D
Type: Lager

Color Range: 3.0-5.0 SRM
Original Gravity Range: 1.045-1.051 SG
Final Gravity Range: 1.008-1.012 SG
Bitterness Range: 16.0-22.0 IBU
Alcohol by Volume Range: 4.70-5.40%
Carbonation Range: 2.3-2.7 vols

Profile: Slightly sweet, malty profile. Grain and malt flavors dominate. Low bitterness and hop aroma. Very slight hop flavor OK. Medium yellow to pale gold color. No fruity esters or diacetyl perception.
Notes: Malty, less hopped pilsner than Bohemian style from the great Bavarian city of Munich Germany. Malty-sweet flavor from Munich malt is distinctive mark of this style.
Ingredients: German noble hops. Munich Malt. Pilsner malt and pilsner yeast. Moderate carbonate water.
Examples: Hacker-Pschorr Munchner Helles, Paulaner Premium Lager, Spaten Premium Lager, Stoudt's Gold Lager, Lagerbier Hell

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Name: Dortmunder Export
Category: Light Lager
Style Guide: BJCP 2004
Style Number: 1E
Type: Lager

Color Range: 4.0-6.0 SRM
Original Gravity Range: 1.048-1.056 SG
Final Gravity Range: 1.010-1.015 SG
Bitterness Range: 23.0-30.0 IBU
Alcohol by Volume Range: 4.80-6.00%
Carbonation Range: 2.4-2.7 vols

Profile: Smooth, balanced, with medium hops and malt flavors. Balanced. No diacetyl or ester flavors. Moderate noble hops aroma. Light to deep gold color.
Notes: Famous strong lager from Dortmunder, Germany. Halfway in body between a pilsner and a Munich style lager. Sweeter than a pilsner but drier than the malty Munich style.
Ingredients: Noble hops. Pilsner malt and yeast. Hard water with calcium carbonate and sulfate.
Examples: Dortmunder Kronen, DAB Export, Dortmunder Union Export, Great Lakes Dortmunder Gold, Saratoga Lager, Dominion Lager

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Name: German Pilsner (Pils)
Category: Pilsner
Style Guide: BJCP 2004
Style Number: 2A
Type: Lager

Color Range: 2.0-5.0 SRM
Original Gravity Range: 1.044-1.050 SG
Final Gravity Range: 1.008-1.013 SG
Bitterness Range: 25.0-45.0 IBU
Alcohol by Volume Range: 4.40-5.20%
Carbonation Range: 2.4-2.8 vols

Profile: Medium body. Dry, clean, crisp flavor with high hop bitterness. Low malt aroma and flavor. Low to medium body. Noble hops bouquet. Straw to light gold color. Clear with white head.
Notes: Drier and crisper than Bohemian Pilsner with a bitterness that tends to linger dur to high-sulfate water. Lighter in body and color with high carbonation.
Ingredients: Water with moderate sulfates enhances hop falvor. German noble hops. Pilsner malt and German lager yeast.
Examples: Bitburger, Warsteiner, Koenig Pilsener, Jever Pils, Spaten Pils, Brooklyn Pilsner

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Name: Bohemian Pilsner
Category: Pilsner
Style Guide: BJCP 2004
Style Number: 2B
Type: Lager

Color Range: 3.5-6.0 SRM
Original Gravity Range: 1.044-1.056 SG
Final Gravity Range: 1.013-1.017 SG
Bitterness Range: 35.0-45.0 IBU
Alcohol by Volume Range: 4.20-5.40%
Carbonation Range: 2.3-2.6 vols

Profile: Light to medium body with some sweetness. Saaz hop flavor and aroma, but no lingering bitterness. Clean flavor, low diacetyls. Hoppy and malty with no aftertaste.
Notes: Famous beer from Pilsen, Czech Republic. Brewed with very soft water and high hop rates. Crisp, complex and well rounded.
Ingredients: Saaz hops, light pilsner malt, Czech pilsner yeast, soft (low sulfate) water profile. Morovian malt and decoction add to malt character.
Examples: Budvar, Pilsner Urquell, Gambrinus Pilsner, Czech Rebel

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Name: Classic American Pilsner
Category: Pilsner
Style Guide: BJCP 2004
Style Number: 2C
Type: Lager

Color Range: 3.0-6.0 SRM
Original Gravity Range: 1.044-1.060 SG
Final Gravity Range: 1.010-1.015 SG
Bitterness Range: 25.0-40.0 IBU
Alcohol by Volume Range: 4.50-6.00%
Carbonation Range: 2.5-2.7 vols

Profile: Medium to full body beer, balanced malt and hop flavors. Medium to high malt flavor, moderate hop aroma. Color is golden.
Notes: A rare pre-prohibition beer style brewed in the US that has enjoyed a resurgence in the micro-brewery boom of the last decade. Malty six-row barley beer with offsetting hop rate.
Ingredients: American six-row barley, American Hops, up to 20-30% corn or rice to reduce haze from six-row barley. Native hops such as Clusters, noble variants are appropriate. Low to med mineral content water.
Examples: Brewpub and microbrewery specials.

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Name: Vienna Lager
Category: European Amber Lager
Style Guide: BJCP 2004
Style Number: 3A
Type: Lager

Color Range: 10.0-16.0 SRM
Original Gravity Range: 1.046-1.052 SG
Final Gravity Range: 1.010-1.014 SG
Bitterness Range: 18.0-30.0 IBU
Alcohol by Volume Range: 4.50-5.70%
Carbonation Range: 2.4-2.6 vols

Profile: Light to medium body. Toasty flavor and aroma characteristic of vienna malt. Low to medium noble hops aroma and flavor. Reddish amber to light brown color. No ester or fruitiness. Very low diacytl.
Notes: Amber lager. Lighter than Marzen/Oktoberfest with a less malty flavor. Vienna malt provides toasted flavor and aroma. Soft, elegant malt complexity.
Ingredients: Vienna malt. Noble hops. Vienna lager yeast. Hard water rich in carbonates (see Vienna water profile).
Examples: Gosser Dark, Negro Modelo, Augsburger Red, Samuel Adams Vienna Style Lager, Old Dominion Aviator Amber Lager, Capital Wisconson Amber

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Name: Oktoberfest/Marzen
Category: European Amber Lager
Style Guide: BJCP 2004
Style Number: 3B
Type: Lager

Color Range: 7.0-14.0 SRM
Original Gravity Range: 1.050-1.056 SG
Final Gravity Range: 1.012-1.016 SG
Bitterness Range: 20.0-28.0 IBU
Alcohol by Volume Range: 4.80-5.70%
Carbonation Range: 2.5-2.8 vols

Profile: Medium body. Malty with low bitterness, low hop flavor and low aroma. Moderately alcoholic. Amber to deep copper color. Moderate to high carbonation. No ester, fruitiness or diacytl.
Notes: Variation of Vienna Lager produced in the great Bavarian city of Munich. Low malt sweetness with a decided toasted flavor. Made by great Oktoberfest brewers like Paulaner and Spaten.
Ingredients: German Vienna Malt (bulk), Munich malt, some crystal. Noble hops. High carbonate water (see Munich water profile). Decoction mashing often used.
Examples: Paulaner Oktoberfest, Spaten Ur-Marzen Oktoberfest, Harpoon Oktoberfest, Sam Adams Oktoberfest, Hofbrau Oktoberfest, Capital Oktoberfest, Eggenberger Marzen

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Name: Dark American Lager
Category: Dark Lager
Style Guide: BJCP 2004
Style Number: 4A
Type: Lager

Color Range: 14.0-22.0 SRM
Original Gravity Range: 1.044-1.056 SG
Final Gravity Range: 1.008-1.012 SG
Bitterness Range: 8.0-20.0 IBU
Alcohol by Volume Range: 4.20-6.00%
Carbonation Range: 2.5-2.9 vols

Profile: Light to medium body, with low malt flavor and aroma. No dark malt flavor. Low bitterness and hop aroma. Deep amber to dark brown color. Clear. No diacytl. Highly carbonated.
Notes: A version of American Standard Lager with color added. Little or no dark malts flavor. Caramel syrup used to add color without changing flavor.
Ingredients: American hops, American or Pilsner Lager yeast, Pale Malt. Light use of caramel or darker malts. May use coloring agents.
Examples: Shiner Bock, Dixie Blackened Voodoo, Dan Miguel Dark, Beck's Dark, Saint Pauli Girl Dark, Warsteiner Dunkel

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Name: Munich Dunkel
Category: Dark Lager
Style Guide: BJCP 2004
Style Number: 4B
Type: Lager

Color Range: 14.0-28.0 SRM
Original Gravity Range: 1.048-1.056 SG
Final Gravity Range: 1.010-1.016 SG
Bitterness Range: 18.0-28.0 IBU
Alcohol by Volume Range: 4.50-5.60%
Carbonation Range: 2.2-2.7 vols

Profile: Dark, moderate body, malty beer. Slight toasted flavor from Munich malt. Deep copper to dark brown, sometimes with red tint. No fruitiness, esters and low diacytl. Moderate to high carbonation.
Notes: Malty sweet dark lager from Munich. Dunkel means "dark." Malty flavor balanced by noble hops. Hints of chocolate, nuts, caramel, and toffee may be present.
Ingredients: Bulk of color and body is from Munich malt. Some pale, Vienna or pilsner malt is OK. Darker malts for color only. Noble German hops. Moderate carbonate water. Decoction mash often used.
Examples: Paulaner Alt Munchner, Konig Ludwig Dunkel, Spaten Dunkel Export, Penn Dark Lager, Capital Munich Dark, Dinkel Acker Dark

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Name: Schwarzbier (Black Beer)
Category: Dark Lager
Style Guide: BJCP 2004
Style Number: 4C
Type: Lager

Color Range: 17.0-45.0 SRM
Original Gravity Range: 1.046-1.052 SG
Final Gravity Range: 1.010-1.016 SG
Bitterness Range: 22.0-32.0 IBU
Alcohol by Volume Range: 4.40-5.40%
Carbonation Range: 2.2-2.7 vols

Profile: Dark, moderate body, malty beer. Slight bitterness from roasted malt and hops. Hint of caramel. Dark amber to dark brown. No fruitiness, esters and low diacytl. Moderate to high carbonation.
Notes: Dark, dry German lager with a slight roasted flavor instead of the toasted flavor of Munich Dunkel. Darker than Munich Dunkel, and slightly more dry.
Ingredients: Bulk of color and body is from German Munich malt with Pilsner malt. Some amount of roasted malt. Noble German hops. German lager yeast. Moderate carbonate water.
Examples: Ur-Koestritzer Scwarzbier, Einbecker Schwarzbier, Weeping Radish Black Radisk Dark Lager, Sapporo Black Beer

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Name: Mailbock/Helles Bock
Category: Bock
Style Guide: BJCP 2004
Style Number: 5A
Type: Lager

Color Range: 6.0-11.0 SRM
Original Gravity Range: 1.064-1.072 SG
Final Gravity Range: 1.011-1.018 SG Bitterness Range: 23.0-40.0 IBU
Alcohol by Volume Range: 6.30-7.40%
Carbonation Range: 2.2-2.7 vols

Profile: Pale, strong, malty beer. Low to moderate hop aroma and flavor. Amber to brown color. Clean. No fruitiness, ester or diacytl. Moderate carbonation.
Notes: A pale type of bock, closer in character to a strong Munich Helles. Under German law bocks must have a starting gravity of at least 16 plato (1.064). Brewed in the Spring.
Ingredients: Pale lager malt and/or Vienna malt with some Munich malt. German noble hops for bittering only. German lager yeast. Soft to moderate water hardness. Decoction typically used.
Examples: Spaten Premium Bock, Ayinger Maibock, Fieders Bock Im Stein

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Name: Traditional Bock
Category: Bock
Style Guide: BJCP 2004
Style Number: 5B
Type: Lager

Color Range: 14.0-22.0 SRM
Original Gravity Range: 1.064-1.072 SG
Final Gravity Range: 1.013-1.019 SG
Bitterness Range: 20.0-27.0 IBU
Alcohol by Volume Range: 6.30-7.20%
Carbonation Range: 2.2-2.7 vols

Profile: Medium to full body, malty flavor with some chocolate aroma. Little to no roast character. Low hop aroma and flavor to balance malt. Amber to brown color. Moderate carbonation.
Notes: High gravity lager from Einbeck, Germany. Smooth malty character with some chocolate or toasted edge. Under German law bocks must have a starting gravity of at least 16 plato (1.064)
Ingredients: Bulk of flavor and color is from dark Munich malt. Very small amounts of dark or chocolate malt. German hops for bittering only. German lager yeast. Moderate water hardness.
Examples: Aass Bock, Einbecker Ur-bock, Great Lakes Rockefeller Bock

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Name: Doppelbock
Category: Bock
Style Guide: BJCP 2004
Style Number: 5C
Type: Lager

Color Range: 6.0-25.0 SRM
Original Gravity Range: 1.072-1.120 SG
Final Gravity Range: 1.018-1.030 SG
Bitterness Range: 16.0-30.0 IBU
Alcohol by Volume Range: 7.00-12.00%
Carbonation Range: 2.3-2.6 vols

Profile: Full bodied, very malty beer. No hop aroma or flavor. Slight choc/roast flavor OK for darker versions. Low fruitiness, ester and diacytl. Amber to dark brown in color. Low to moderate carbonation.
Notes: Very malty, highly alcoholic, "Doppel" or "Double" bock. By German law, any beer with a starting gravity of at least 18 plato (1.072) can be called "Doppelbock" regardless of color. Names end in "ator."
Ingredients: Pale lager malts, Munich and Vienna malts to achieve desired color. Very little dark malts in dark versions only. German noble hops for bittering only. German lager yeast. Moderate water hardness. Decoction mash.
Examples: Paulaner Salvator, Ayinger Celebrator, Spaten Optimator, Tucher Bajuvator, Moretti La Rossa, Weihenstephaner Korbinian

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Name: Eisbock
Category: Bock
Style Guide: BJCP 2004
Style Number: 5D
Type: Lager

Color Range: 18.0-35.0 SRM
Original Gravity Range: 1.078-1.120 SG
Final Gravity Range: 1.020-1.040 SG
Bitterness Range: 25.0-40.0 IBU
Alcohol by Volume Range: 9.00-15.00%
Carbonation Range: 2.2-2.6 vols

Profile: Full bodied, very malty beer. Malt and alcohol dominate. No hop aroma or flavor. No fruitiness, ester and diacytl. Amber to dark brown in color. Low head retention. Low to moderate carbonation.
Notes: Strongest of all bocks. Very malty. Traditionally made by freezing Bock or Doppelbock and then removing the blocks of icy water that form to concentrate alcohol and flavor.
Ingredients: Pale lager malts, Munich and Vienna malts to achieve desired color. Very little dark malts in dark versions only. German noble hops for bittering only. German lager yeast. Concentrated 7-33%.
Examples: Kulmbacher Reichbrau Eisbock, Niagara Eisbock, Southampton Eisbock

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Name: Cream Ale
Category: Light Hybrid Beer
Style Guide: BJCP 2004
Style Number: 6A
Type: Mixed

Color Range: 2.5-5.0 SRM
Original Gravity Range: 1.042-1.055 SG
Final Gravity Range: 1.006-1.012 SG
Bitterness Range: 15.0-23.0 IBU
Alcohol by Volume Range: 4.20-5.60%
Carbonation Range: 2.6-2.7 vols

Profile: Clean with low hop flavor and aroma. Faint malt notes. Light bodied, high carbonation. Little malt flavor. Pale straw to moderate gold color. Low fruitiness, no diacytl.
Notes: Light American style that often uses a combination of lager and ale yeast. First fermented as an ale, then lagered at cold temperature. Sometimes blended with a lager to produce lagered effect.
Ingredients: Pale American two or six row malt. Light lager, ale or mixed yeast. Low hop rate. Up to 20% corn, sugar or rice to lighten body. Soft water preferred.
Examples: Little Kings Cream Ale, Genesee Cream Ale, Sleeman Cream Ale, Wisconson Brewing Whitetail Cream Ale

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Name: Blonde Ale
Category: Light Hybrid Beer
Style Guide: BJCP 2004
Style Number: 6B
Type: Ale

Color Range: 3.0-6.0 SRM
Original Gravity Range: 1.038-1.054 SG
Final Gravity Range: 1.008-1.013 SG
Bitterness Range: 15.0-28.0 IBU
Alcohol by Volume Range: 3.80-5.50%
Carbonation Range: 2.4-2.8 vols

Profile: Dry, light to medium body with light malty sweetness. Low to medium hop bitterness with minimal aroma. Slight fruit flavor. Light yellow to golden blonde color with no chill haze. Med to high carbonation.
Notes: All malt, dry, crisp beer approximating a lager in overall character. Enjoying a resurgence at may microbreweries as an alternative to American style lagers.
Ingredients: Generally all malt. Sometimes uses up to 25% wheat or sugar adjuncts. Low hop rate. American, light English or Kolsch yeast. Some have honey, spices or fruit added.
Examples: Goose Island Blonde Ale, Redhook Blonde, Sea Dog Windjammer Blonde, Catamount Gold, Hollywood Blonde, Pete's Wicked Summer Brew

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Name: Koelsch
Category: Light Hybrid Beer
Style Guide: BJCP 2004
Style Number: 6C
Type: Ale

Color Range: 3.5-5.0 SRM
Original Gravity Range: 1.044-1.050 SG
Final Gravity Range: 1.007-1.011 SG
Bitterness Range: 20.0-30.0 IBU
Alcohol by Volume Range: 4.40-5.20%
Carbonation Range: 2.4-2.8 vols

Profile: Light to medium body. Soft palate that is clean, friuty and acidic. Low hop flavor and aroma. Pale to light gold in color. Low sulfur aroma. No diactyl. Medium carbonation.
Notes: Style exclusive to Cologne (Koln) Germany. Soft, friuty flavor. Very drinkable. Brewed at ale temperature and then cold lagered.
Ingredients: German Pilsner malt. European noble or Saaz hops. Up to 15% wheat to enhance head retention and complexity.
Examples: Hellers, Gilden, Garde, Sester, Long Trail Kolsch, Kueppers

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Name: American Wheat or Rye Beer
Category: Light Hybrid Beer
Style Guide: BJCP 2004
Style Number: 6D
Type: Mixed

Color Range: 3.0-6.0 SRM
Original Gravity Range: 1.040-1.055 SG
Final Gravity Range: 1.008-1.013 SG
Bitterness Range: 15.0-30.0 IBU
Alcohol by Volume Range: 4.00-5.50%
Carbonation Range: 2.3-2.6 vols

Profile: Light to medium, crisp flavor and body. Low to medium bitterness and hop aroma. Pale yellor to gold color. No clove or banana flavor. Long lasting white head. May be clear to cloudy (hefe).
Notes: Wheat beer brewed with standard ale yeast. Low to moderate grainy wheat or rye character. Refreshing beer.
Ingredients: Pale malt. Large portion of wheat malt. American or noble hops. Up to 60% wheat malt. American ale or occasionally lager yeast. Darker versions acceptable.
Examples: Bell's Oberon, Anchor Summer Beer, Pyramid Hefe-weizen, Harpoon UFO Hefeweizen, Sierra Nevada Unfiltered Wheat Beer, Redhook Sunrye

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Name: Northern German Altbier
Category: Amber Hybrid Beer
Style Guide: BJCP 2004
Style Number: 7A
Type: Mixed

Color Range: 13.0-19.0 SRM
Original Gravity Range: 1.046-1.054 SG
Final Gravity Range: 1.010-1.015 SG
Bitterness Range: 25.0-40.0 IBU
Alcohol by Volume Range: 4.50-5.20%
Carbonation Range: 2.4-2.8 vols

Profile: Medium malt flavor and body. Slightly bitter. No hop aroma and low hop flavor. Amber to brown color. Moderate to high carbonation. Slight sulfur notes, low to no esters. No diaceytl.
Notes: Lighter, less bitter than Dusseldorf Altbier style. Generally uses less hops and less Munich malt than Dusseldorf altbier. This is the form of Alt made outside of Germany.
Ingredients: Pilsner base and colored or roasted malt/dark crysta. Small amounts of munich or vienna malt. Spalt or German hops. Made with highly attenuative lager yeast (or Alt ale yeast). Cold aged.
Examples: DAB Traditional, Hannen Alt, Grolsch Amber, Alaskan Amber, St Stan's Amber, Schmaltz Alt

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Name: California Common Beer
Category: Amber Hybrid Beer
Style Guide: BJCP 2004
Style Number: 7B
Type: Mixed

Color Range: 10.0-14.0 SRM
Original Gravity Range: 1.048-1.054 SG
Final Gravity Range: 1.011-1.014 SG
Bitterness Range: 30.0-45.0 IBU
Alcohol by Volume Range: 4.50-5.50%
Carbonation Range: 2.4-2.8 vols

Profile: Med body, moderately malty. Clean lager flavor, but character of an ale. Dry, with a hint of toasted/caramel flavor. Med amber to light copper color. Low fruitiness, ester and diacytl. Clean.
Notes: Also known by the Anchor Brewing Co. Trademark name "Steam Beer." A mixed style, highly hopped with Northern Brewers, fermented with lager yeast at ale temperatures and then lagered cold.
Ingredients: Pale and small amounts of toasted or medium crystal malts. Northern brewer hops. Lager yeast fermented at ale temperatures (55-60F). Low sulfate water with moderate carbonates.
Examples: Anchor Steam Beer, Southampton West Coast Steam Beer, Old Dominion Victory Amber, Flying Dog Old Scratch Amber Ale

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Name: Dusseldorf Altbier
Category: Amber Hybrid Beer
Style Guide: BJCP 2004
Style Number: 7C
Type: Ale

Color Range: 13.0-17.0 SRM
Original Gravity Range: 1.046-1.054 SG
Final Gravity Range: 1.010-1.015 SG
Bitterness Range: 35.0-50.0 IBU
Alcohol by Volume Range: 4.50-5.20%
Carbonation Range: 2.1-3.1 vols

Profile: Light to medium body. Dry, clean and bittersweet. Low hop flavor and aroma. Medium bitterness. Some fruitiness. Medium to high maltiness. Color is bronze to brown. Low diacetyl. Moderate-high carbonation.
Notes: Altbier or "old beer" from the city of Dusseldorf. Uses a top fermenting ale yeast at ale temperature, but then is cold-aged. "Old" method before lagers became popular.
Ingredients: German Munich malt with small amounts of crystal, chocolate or black malt. Occasionally some wheat. Spalt hops or other noble German hop. High attenuation ale yeast, but cold aged.
Examples: Schumacher, Im Fuchshen, Zum Schlussel, Diebels Alt, Frankenheim Alt, Widmer Ur-Alt

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Name: Standard/Ordinary Bitter
Category: English Pale Ale
Style Guide: BJCP 2004
Style Number: 8A
Type: Ale

Color Range: 4.0-14.0 SRM
Original Gravity Range: 1.032-1.040 SG
Final Gravity Range: 1.007-1.011 SG
Bitterness Range: 25.0-35.0 IBU
Alcohol by Volume Range: 3.20-3.80%
Carbonation Range: 0.8-2.2 vols

Profile: Mild form where malty flavor has a slight edge over the bitterness. Med to high bitterness. Slightly dry with high attenuation. Light to medium body. Light yellow to light copper color. Carbonation higher in bottled versions.
Notes: Lightest strength bitter. Originally kegged or casked and served by a hand pump without pressure. Traditionally served only a few days old from a cask and consumed within a day or two.
Ingredients: English malt, crystal malts. English hops (Fuggles/Goldings). English ale yeast with lots of character. Medium Sulfate Water.
Examples: Young's Bitter, Fuller's Cheswick, Boddington's Pub Draught, Adnams Bitter

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Name: Special/Best/Premium Bitter
Category: English Pale Ale
Style Guide: BJCP 2004
Style Number: 8B
Type: Ale

Color Range: 5.0-16.0 SRM
Original Gravity Range: 1.040-1.048 SG
Final Gravity Range: 1.008-1.012 SG
Bitterness Range: 25.0-40.0 IBU
Alcohol by Volume Range: 3.80-4.60%
Carbonation Range: 0.8-2.1 vols

Profile: Moderate malt and hop flavor. Med to high bitterness. Evident hop aroma and flavor. Medium in body and flavor. Copper brown or dark gold color. Very low carbonation, higher for bottled version.
Notes: Also called "Best Bitter." Stronger body and hop flavor than Ordinary Bitter. Moderate strength. More robust with evident malty character and some caramel quality.
Ingredients: English pale, amber and/or crystal malt. English hops. May use sugar, corn or wheat adjuncts. Water with medium sulfate enhances hops flavor.
Examples: Fuller's London Pride, Sheffield Best Bitter, Nor'Wester Best Bitter, Mitchell's ESB, Red Hook ESB, Victory ESB, Young's Special, Goose Islane Honkers Ale, Greene King Ruddles County Bitter

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Name: Extra Special/Strong Bitter (English Pale Ale)
Category: English Pale Ale
Style Guide: BJCP 2004
Style Number: 8C
Type: Ale

Color Range: 6.0-18.0 SRM
Original Gravity Range: 1.048-1.065 SG
Final Gravity Range: 1.010-1.016 SG
Bitterness Range: 30.0-55.0 IBU
Alcohol by Volume Range: 4.60-6.20%
Carbonation Range: 1.5-2.4 vols

Profile: Medium to full body, with medium to high bitterness and hop aroma. Dry with a defined hop flavor. Golden to copper color. Crystal malt evident. Low carbonation for kegs, medium for bottled version.
Notes: Famous style from Burton-on-Trent. Stronger body than ordinary bitter, but slightly less bitter. A balanced, easy drinking beer that is malty and strong but not overbearing.
Ingredients: English pale, amber and/or crystal malts. English hops. Water with high sulfate profile enhances bitterness perception (i.e. famous Burton-on-Trent Water)
Examples: Bass Pale Ale, Whitbread Pale Ale, Royal Oak, Fullers ESB, Marston's Pedigree, Black Sheep Ale, Great Lakes Moondog Ale, Shipyard Old Thumper, Alaskan ESB, Adnams Broadside

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Name: Scottish Light 60/-
Category: Scottish and Irish Ale
Style Guide: BJCP 2004
Style Number: 9A
Type: Ale

Color Range: 9.0-17.0 SRM
Original Gravity Range: 1.030-1.035 SG
Final Gravity Range: 1.010-1.013 SG
Bitterness Range: 9.0-17.0 IBU
Alcohol by Volume Range: 2.50-3.20%
Carbonation Range: 1.5-2.3 vols

Profile: Medium soft chewy body. Lower attenuation tha English beers. Black or brown in color. Low hop flavor, bitterness and aroma. Caramel or toasted flavor. Low esters, fruitiness and diacytl. Bottled version has higher carbonation.
Notes: Light bodied, slightly dark Scottish ale. Color comes from small amount of roast barley. Low original gravity due to Scottish tax on beer -- i.e. 60 shilling version. Fermented at low temperature for more body.
Ingredients: English or Scottish pale malt. Small amount of roast barley or chocolate. English hops. Scottish Ale yeast.
Examples: Caledonian 60/-, Belhaven 60/-, Maclay 60/- Light

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Name: Scottish Heavy 70/-
Category: Scottish and Irish Ale
Style Guide: BJCP 2004
Style Number: 9B
Type: Ale

Color Range: 9.0-17.0 SRM
Original Gravity Range: 1.035-1.040 SG
Final Gravity Range: 1.010-1.015 SG
Bitterness Range: 10.0-25.0 IBU
Alcohol by Volume Range: 3.20-3.90%
Carbonation Range: 1.5-2.3 vols

Profile: Rounded flavor profile. Malty, caramel flavor, chewy body. Slight smoky or toasted flavor OK. Low but perceptible hop bitterness. Amber to brown color. Low in fruity esters. Slight diacytl or sulfur OK.
Notes: Medium body with rounded flavor profile. Fermented at lower temperatures and lower attenuation than English ale to create a full bodied beer. Toasted or caramel flavor. 70/- Schilling version.
Ingredients: English or Scottish pale malt. Small amount of roast barley, crystal or chocolate. English hops. Scottish Ale yeast.
Examples: McEwans 70, Caledonian 70, Haviestoun Waverly 70, Caledonian 70/-, Caledonian Amber Ale (US version)

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Name: Scottish Export 80/-
Category: Scottish and Irish Ale
Style Guide: BJCP 2004
Style Number: 9C
Type: Ale

Color Range: 9.0-17.0 SRM
Original Gravity Range: 1.040-1.054 SG
Final Gravity Range: 1.010-1.016 SG
Bitterness Range: 15.0-30.0 IBU
Alcohol by Volume Range: 3.90-5.00%
Carbonation Range: 1.5-2.3 vols

Profile: Rounded flavor decidedly malty. Low hop flavor and aroma. Clean caramel flavor. Faint smokey character. Amber to dark brown in color. Low to medium carbonation.
Notes: Medium to strong ale with plenty of character. Full bodied beer that is decidedly malty and chewy. Low attenuation. 80 shilling version.
Ingredients: English or Scottish pale malt. Small amount of Roasted malt, Crystal or Chocolate. English hops. Scottish Ale yeast.
Examples: Belhaven 80, Maclay 80, Arrol's 80, Highland Severe

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Name: Irish Red Ale
Category: Scottish and Irish Ale
Style Guide: BJCP 2004
Style Number: 9D
Type: Ale

Color Range: 9.0-18.0 SRM
Original Gravity Range: 1.044-1.060 SG
Final Gravity Range: 1.010-1.014 SG
Bitterness Range: 17.0-28.0 IBU
Alcohol by Volume Range: 4.00-6.00%
Carbonation Range: 2.1-2.6 vols

Profile: Medium light to medium body. Low to moderate malt aroma. May have slight roasted grain flavor. Low hop aroma. No hop flavor. Amber to deep-reddish color. Clean finish. No esters.
Notes: Easy drinking ale with a reddish hue. Clean flavor with a caramel malt flavor and a hint of roasted grain. Smooth with moderate carbonation.
Ingredients: English malt with a touch of roasted barley to provide red color and dry roasted flavor. English hops and yeast. May contain rice, corn, sugar adjuncts, but should not be detectable. Occasionally lager yeast.
Examples: Moling's Irish Red, Kilkenny Irish Beer, Beamish Red Ale, Caffrey's Irish Ale, Goose Island Kilgubbin Red Ale, Harpoon Hibernian Ale, Boulevard Irish Ale, Murphy's Irish Red.

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Name: Strong Scotch Ale
Category: Scottish and Irish Ale
Style Guide: BJCP 2004
Style Number: 9E
Type: Ale

Color Range: 14.0-25.0 SRM
Original Gravity Range: 1.070-1.130 SG
Final Gravity Range: 1.018-1.035 SG
Bitterness Range: 17.0-35.0 IBU
Alcohol by Volume Range: 6.50-10.00%
Carbonation Range: 1.6-2.4 vols

Profile: Med to full body. Deep malty flavor with some caramel evident. Clean alcohol flavor. Rich body, with little or no hop flavor and aroma. Light copper to dark brown color. Low to moderate esters and alcohol.
Notes: Extremely strong ale, always sweet, malty and often dark in color. Alcohol content approaching that of a weak barley wine at the high end. Also known as "Wee Heavy Ale."
Ingredients: Well modified English or Scottish pale malt. Up to 3% roasted barley. Crystal for color. English hops. Scottish or High Gravity Ale yeast. May add smoked malt for "peaty" flavor.
Examples: Traquair House Ale, Orkney Skull Splitter, McEwan's Scotch Ale, Broughton Old Jock, Belhaven Wee Heavy, Hale's Ales Wee Heavy, J.P Grays Wee Heavy, Gordon Highland Scotch Ale

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Name: American Pale Ale
Category: American Ale
Style Guide: BJCP 2004
Style Number: 10A
Type: Ale

Color Range: 5.0-14.0 SRM
Original Gravity Range: 1.045-1.060 SG
Final Gravity Range: 1.010-1.015 SG
Bitterness Range: 30.0-50.0 IBU
Alcohol by Volume Range: 4.50-6.00%
Carbonation Range: 2.3-2.8 vols

Profile: Medium body, less caramel than English Pale. Medium to high hop rate with corresponding aroma. Pale golden to deep amber in color. May have some fruity esters. No diacetyl. Moderate to high carbonation.
Notes: Lighter in color than English Pale Ale, and distinguished by the use of American hops, which have higher bitterness and aroma than English counterparts.
Ingredients: American 2-row Pale Malt. Crystal malt. American hops. Dry hopping for aroma. American ale yeast. Low carbonate water. Small portion of specialty grains.
Examples: Sierra Nevada Pale Ale, Stone Pale Ale, Red Hook Ale, Harpoon Ale, Full Sail Pale Ale, Pyramid Pale Ale, Deschutes Mirror Pond

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Name: American Amber Ale
Category: American Ale
Style Guide: BJCP 2004
Style Number: 10B
Type: Ale

Color Range: 10.0-17.0 SRM
Original Gravity Range: 1.045-1.060 SG
Final Gravity Range: 1.010-1.015 SG
Bitterness Range: 25.0-45.0 IBU
Alcohol by Volume Range: 4.50-6.00%
Carbonation Range: 2.3-2.8 vols

Profile: Medium body, less malty with noticable caramel/crystal malt flavor. Medium to high hop rate with corresponding aroma. Light copper to brown in color. Fruity and estery with low diacetyl. Moderate carbonation.
Notes: Variation of the American Pale Ale style from the West Coast. Slightly darker in color and more caramel flavor than American Pale.
Ingredients: American 2-row Pale Malt. Medium to dark crystal malt. American hops - often citrusy. Dry hopping for aroma. American ale yeast. Water may vary in sulfate and carbonate.
Examples: North Coast Red Seal Ale, Fat Tire Amber Ale, Full Sail Amber Ale, Bell's Amber, Mendocino Red Tail Ale, St Rought Red Ale, Avery Redpoint Ale, Firehouse Amber Ale

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Name: American Brown Ale
Category: American Ale
Style Guide: BJCP 2004
Style Number: 10C
Type: Ale

Color Range: 18.0-35.0 SRM
Original Gravity Range: 1.045-1.060 SG
Final Gravity Range: 1.010-1.016 SG
Bitterness Range: 20.0-45.0 IBU
Alcohol by Volume Range: 4.30-6.20%
Carbonation Range: 2.0-2.6 vols

Profile: Medium body and moderate maltiness, slightly dry. Moderate to high bitterness and hop aroma from American hops. Amber to dark brown in color. Higher carbonation than English counterpart.
Notes: American adaptation of English Brown ale made with higher gravities and hop rate. Drier and more bitter than its English counterparts.
Ingredients: Aell modified American pale or amber malt. Crystal, Chocolate and Dextrine malts. American hops add bitterness to the flavor. English or American ale yeast. Moderately hard water.
Examples: Pete's Wicked Ale, Brooklyn Brown, Great Lakes Cleveland Brown Ale, Bell's Best Brown, North Coast Acme Brown, Big Sky Moose Drool Brown Ale

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Name: Mild
Category: English Brown Ale
Style Guide: BJCP 2004
Style Number: 11A
Type: Ale

Color Range: 12.0-25.0 SRM
Original Gravity Range: 1.030-1.038 SG
Final Gravity Range: 1.008-1.013 SG
Bitterness Range: 10.0-25.0 IBU Alcohol by Volume Range: 2.80-4.50%
Carbonation Range: 1.3-2.3 vols

Profile: Soft body, light but malty low gravity beer. Low bitterness perception, low to no hop aroma. Copper to dark brown or mahogany color. Low esters.
Notes: Low alcohol beer for the masses, not as heavy as porter. Mild refers to the lack of bitter flavor. Geneally a low gravity beer served from the cask. May include caramel, grainy, toasty or nutty flavors.
Ingredients: English Pale or Amber malt. Crystal, Chocolate and Dextrine malts. English hops such as Goldings, Fuggles and Northdown. Characterful English ale yeast. Moderately hard water.
Examples: Fuller's Hock, Bank's Mild, Moorhouse Black Cat, Highgate Mild, Gale's Festival Mild, Goose Idland PMD Mild

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Name: Southern English Brown Ale
Category: English Brown Ale
Style Guide: BJCP 2004
Style Number: 11B
Type: Ale

Color Range: 19.0-35.0 SRM
Original Gravity Range: 1.035-1.042 SG
Final Gravity Range: 1.011-1.014 SG
Bitterness Range: 12.0-20.0 IBU
Alcohol by Volume Range: 2.80-4.20%
Carbonation Range: 1.3-2.3 vols

Profile: Medium body. Sweet malty flavor. Low hop aroma and bitterness. Dark brown to almost black in color. Low esters, diacetyl and fruitiness. Dark fruit (palms/raison) aroma OK. Low to moderate carbonation.
Notes: Sweet, low gravity beer that is darker and sweeter than Northern Brown Ale. Increasingly rare style. Malt oriented brown ale with caramel, dark fruit complexity.
Ingredients: Pale or Amber malt. Crystal, Chocolate and Roasted malts. English hops such as Goldings, Fuggles and Northdown. English ale yeast. Moderately high carbonate water.
Examples: Mann's Brown Ale, Tolly Cobboid Nut Brown Ale

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Name: Northern English Brown Ale
Category: English Brown Ale
Style Guide: BJCP 2004
Style Number: 11C
Type: Ale

Color Range: 12.0-22.0 SRM
Original Gravity Range: 1.040-1.052 SG
Final Gravity Range: 1.008-1.013 SG
Bitterness Range: 20.0-30.0 IBU
Alcohol by Volume Range: 4.20-5.40%
Carbonation Range: 2.2-2.7 vols

Profile: Medium body. Dry flavor that is slightly nutty. Medium malt flavor. Low hop flavor and aroma. Low diacytl. Some esters and fruitiness. Medium to med-high carbonation.
Notes: Variation of English Brown that is dry, nutty, and slightly less sweet than a English Mild Brown.
Ingredients: Pale or Amber malt. Caramel, Chocolate and Dextrine malts. English hops such as Goldings, Fuggles and Northdown. English ale yeast. Moderately carbonatewater.
Examples: Newcastle Brown, Samuel Smith's Nut Brown. Oregon Nut Brown Ale, Goose Island Hex Nut Brown Ale

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Name: Brown Porter
Category: Porter
Style Guide: BJCP 2004
Style Number: 12A
Type: Ale

Color Range: 20.0-30.0 SRM
Original Gravity Range: 1.040-1.052 SG
Final Gravity Range: 1.008-1.014 SG
Bitterness Range: 18.0-35.0 IBU
Alcohol by Volume Range: 4.00-5.40%
Carbonation Range: 1.8-2.5 vols

Profile: Light-Med to medium body. Well balanced low to medium malt flavor and hop bitterness. Medium to dark brown. Medium to no hop flavor. No roast character. Low ester, fruitiness, diacytl. Low to medium carbonation.
Notes: Softer, sweeter and more caramel flavor than than robust porter. A very drinkable, popular, well balanced dark ale without the roast barley flavor of stout. Mild roastiness or chocolate flavor may be evident.
Ingredients: English malt. Dark Crystal, chocolate and black or roast malt. Traditional english ale hops and yeast. Moderate carbonate water.
Examples: Burton Porter, Whitbread Porter, Yuengling Porter, Samuel Smith Taddy Porter, Fuller's London Porter, St Peter's Old-Style Porter, Bateman's Salem Porter, Flag Porter

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Name: Robust Porter
Category: Porter
Style Guide: BJCP 2004
Style Number: 12B
Type: Ale

Color Range: 22.0-40.0 SRM
Original Gravity Range: 1.048-1.065 SG
Final Gravity Range: 1.012-1.016 SG
Bitterness Range: 25.0-55.0 IBU
Alcohol by Volume Range: 4.80-6.00%
Carbonation Range: 1.8-2.5 vols

Profile: Medium to full body, slightly dry. Well balanced, low to medium malt flavor and hop bitterness. Dark brown to black color. Medium to no hop flavor. Low ester, fruitiness, diacytl. Low to med carbonation.
Notes: Stronger, darker version of porter with a slight dryness. Flavor derived from chocolate and black malts, but lacks the strong roasted flavor of a dry stout. Roasty aroma.
Ingredients: English malt. Dark Crystal, chocolate and black or roast malt. Often black patent, chocolate and roasted malts. Traditional english ale hops and yeast. Moderate to high carbonate water.
Examples: Sierra Nevada Porter, Anchor Porter, Bell's Porter, Thirsty Dog Old Leghumper, Otter Creek Stovepipe Porter, Avery New World Porter, Redhook Blackhook Porter

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Name: Baltic Porter
Category: Porter
Style Guide: BJCP 2004
Style Number: 12C
Type: Mixed

Color Range: 17.0-30.0 SRM
Original Gravity Range: 1.060-1.090 SG
Final Gravity Range: 1.016-1.024 SG
Bitterness Range: 20.0-40.0 IBU
Alcohol by Volume Range: 5.50-9.50%
Carbonation Range: 2.3-2.8 vols

Profile: Full bodied. Smooth. Aged alcohol warmth. Sweet, malty, roasted flavor that stops short of burnt. Med to low bitterness. Dark fruits, caramel, toffee or currant flavors add to complexity. Med to med-high carbonation.
Notes: Traditional beer from countries bordering the Baltic Sea. A cross between English Porters influenced also by Russian Stouts. Rich malty sweetness with complex blend of deep malts.
Ingredients: Munich or Vienna malt base. Chocolate or black malt. Continental hops to balance. Crystal, brown or amber malts to add to complexity. Lager yeast or cold fermented ale yeast. Complex adjuncts in small amounts.
Examples: Sinebrychoof Porter, Baltika Porter, Aldaris Porteris, Stepan Razin Porter, Utenos Porter

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Name: Dry Stout
Category: Stout
Style Guide: BJCP 2004
Style Number: 13A
Type: Ale

Color Range: 25.0-45.0 SRM
Original Gravity Range: 1.036-1.050 SG
Final Gravity Range: 1.007-1.011 SG
Bitterness Range: 30.0-45.0 IBU
Alcohol by Volume Range: 4.00-5.00%
Carbonation Range: 1.8-2.5 vols

Profile: Medium-light to medium full body. Creamy. Dry roasted grainy flavor. Generous hops, though roast malt flavor will dominate. Complex fruity flavor. Black opaque color. Low to moderate carbonation.
Notes: Famous Irish Stout (AKA Guiness). Dry roasted almost coffee like flavor. Irish versions have low starting gravity. Often mixed with soured, pasturized beer (3%) to give a slight acidity as well.
Ingredients: English malt. Roasted Barley and Flaked Barley for all grain. Some chocolate or black patent used in extract recipes. Goldings or Fuggles hops. Low sulfate, high calcium water.
Examples: Guiness Stout, Old Dominion Stout, Goose Island Dublin Stout, Murphy's Stout, O'Hara's Celtic Stout

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Name: Sweet Stout
Category: Stout
Style Guide: BJCP 2004
Style Number: 13B
Type: Ale

Color Range: 30.0-45.0 SRM
Original Gravity Range: 1.042-1.056 SG
Final Gravity Range: 1.010-1.023 SG
Bitterness Range: 25.0-40.0 IBU
Alcohol by Volume Range: 4.00-6.00%
Carbonation Range: 2.0-2.4 vols

Profile: Medium to full body. Malty sweet caramel flavor. Low hop aroma and flavor. Black opaque color. Some diacytl. Moderate carbonation.
Notes: English Stout often called milk or sweet stout. Sweeter than its Irish cousin, possessing a caramel or chocolate rather than roast barley flavor. Flavor derived from milk sugar (lactose) and chocolate malt. Usually low in alcohol content.
Ingredients: English malt. Black patent, Crystal and chocolate malts. Maize of Treacle possible adjuncts. Unfermentable milk sugar (lactose) adds sweetness - often called "milk stout". English ale hops and yeast. Lower bitterness than dry stouts.
Examples: Samuel Adams Cream Stout, Mackeson XXX Stout, Left Hand Milk Stout, Watney's Cream Stout

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Name: Oatmeal Stout
Category: Stout
Style Guide: BJCP 2004
Style Number: 13C
Type: Ale

Color Range: 22.0-45.0 SRM
Original Gravity Range: 1.048-1.065 SG
Final Gravity Range: 1.010-1.018 SG
Bitterness Range: 25.0-45.0 IBU
Alcohol by Volume Range: 4.20-5.90%
Carbonation Range: 1.9-2.5 vols

Profile: Full bodied beer. Silky. Complex malty, carmal, chocolate, smooth flavor. Low hop bitterness and aroma. Some diacetyl is OK. Black opaque color. Light oatmeal aroma optional. Low to moderate carbonation.
Notes: Oatmeal variation of sweet stout. Adds body, flavor and complexity. Mild roast grain aroma with coffee like flavor. Oatmeal must be mashed to fully develop its flavor.
Ingredients: English malt. Caramel, Chocolate, Black patent and flaked Oatmeal (5-10%). English hops and yeast. Carbonate water to add hardness.
Examples: Samuel Smith's Oatmeal Stout, Young's Oatmeal Stout, Barney Flats Oatmeal Stout, Goose Island Oatmeal Stout, Wild Goose Oatmeal Stout, Maclay's Oat Malt Stout

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Name: Foreign Extra Stout
Category: Stout
Style Guide: BJCP 2004
Style Number: 13D
Type: Ale

Color Range: 30.0-45.0 SRM
Original Gravity Range: 1.056-1.075 SG
Final Gravity Range: 1.010-1.018 SG
Bitterness Range: 30.0-70.0 IBU
Alcohol by Volume Range: 5.50-8.00%
Carbonation Range: 2.0-2.6 vols

Profile: Full body. dry or sweet but with more malty flavor due to high alcohol content. High hop rate, but no hop flavor or aroma. Slight sourness, sweetness and diacytl is allowable. Low esters. Low to medium carbonation.
Notes: Strong version of Stout originally brewed for tropical regions. May be dry or sweet. Much higher starting gravity than Irish Stout, with a slightly more complex flavor due to high alcohol content. Broad class of stouts.
Ingredients: Similar to dry or sweet stouts. English malt. Roasted Barley and Flaked Barley for all grain. Chocolate, roast, caramel and other dark malts. English hops. Complex yeasts. Low sulfate, high calcium water.
Examples: Guiness Extra Stout, Lion Stout, Dragon Stout, Jamaica Stout, Cooper's Best Extra Stout, Sheaf Stout, Bell's Double Cream Stout

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Name: American Stout
Category: Stout
Style Guide: BJCP 2004
Style Number: 13E
Type: Ale

Color Range: 30.0-45.0 SRM
Original Gravity Range: 1.050-1.075 SG
Final Gravity Range: 1.010-1.022 SG
Bitterness Range: 35.0-75.0 IBU
Alcohol by Volume Range: 5.00-7.00%
Carbonation Range: 2.3-2.9 vols

Profile: Med to full body. may be creamy. Coffee roasted flavor. Low to med sweetness. Chocolate or caramel flavor. Med to high bitterness. Med to dry finish. Medium to high carbonation.
Notes: Hoppy, bitter, roasted Foreign Style Stout. Often has a roast coffee or dark chocolate character. May vary slightly in hops, malt profile, sweetness and flavor, but with a bold roast and hoppy flavor.
Ingredients: American base malts, hops and yeasts. Variety of caramel malts, dark and roasted malts. Oatmeal, flaked barley or similar adjuncts as appropriate.
Examples: Sierra Nevada Stout, Mad River Steelhead Extra Stout, Bell's Kalamazoo Stout, Mendocino Black Hawk Stout

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Name: Russian Imperial Stout
Category: Stout
Style Guide: BJCP 2004
Style Number: 13F
Type: Ale

Color Range: 30.0-45.0 SRM
Original Gravity Range: 1.075-1.100 SG
Final Gravity Range: 1.018-1.034 SG
Bitterness Range: 50.0-95.0 IBU
Alcohol by Volume Range: 8.00-13.00%
Carbonation Range: 1.8-2.6 vols

Profile: Full bodied with velvety, chewy burnt, smoky, malty, fruity, complex flavors. Some coffee or roast cocoa evident. May have dark fruit character. Moderate to high hop flavor and aroma. Black color. High ester and fruitiness.
Notes: Robust, strong, malty beer brewed for export to Russia. Rich, sweet, complex, velvety character in an intense dark all. Roast flavor, fruity, alcoholic and well aged.
Ingredients: Lots of pale malt with plenty of roasted malt. English hops. American variations have more bitterness. English or American yeast. Slightly alkaline water.
Examples: Courage Imperial Stout, Samuel Smith's Imperial Stout, Brooklyn Black Chocolate Stout, Rogue Imperial Stout, Thursty Dog Siberian Night, Great Lakes Blackout Stout

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Name: English IPA
Category: India Pale Ale (IPA)
Style Guide: BJCP 2004
Style Number: 14A
Type: Ale

Color Range: 8.0-14.0 SRM
Original Gravity Range: 1.050-1.075 SG
Final Gravity Range: 1.010-1.018 SG
Bitterness Range: 40.0-60.0 IBU
Alcohol by Volume Range: 5.00-7.50%
Carbonation Range: 2.2-2.7 vols

Profile: Medium maltiness, medium body, dry, with some bready/biscuit flavor. Evident English hop flavor and aroma. Color from golden amber to light copper. No oak flavor. Med to Med-high carbonation.
Notes: Strong, bitter ale originally a pale ale for export to India. High alcohol and hop rate was to preserve beer during the long trip from England. Highly attenuated during the long trip.
Ingredients: Well modified English pale malt. English hops. Complex english yeast with fruity or sulfur/mineral profile. High sulfate but low carbonate water in many variations.
Examples: Freeminer Trafalgar IPA, Hampshire Pride of Romsey IPA, Samuel Smith's India Ale, Fuller's IPA, Shipyard Fuggles IPA, Goose Island IPA

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Name: American IPA
Category: India Pale Ale (IPA)
Style Guide: BJCP 2004
Style Number: 14B
Type: Ale

Color Range: 6.0-15.0 SRM
Original Gravity Range: 1.056-1.075 SG
Final Gravity Range: 1.010-1.018 SG
Bitterness Range: 40.0-65.0 IBU
Alcohol by Volume Range: 5.50-7.50%
Carbonation Range: 2.2-2.7 vols

Profile: Smooth, medium body with medium to high hop flavor. Hops may be citrusy, floral, resinous, piny or fruity. Low to med malt flavor. Med gold to reddish color. Clear. Med to Med-high carbonation.
Notes: An American version of the English IPA style that uses American ingredients and has an American style to it. Intense hoppy, citrusy, floral - typical of American hops variety used.
Ingredients: American pale ale malt (well modified), American hops and yeast. Yeast may give a clean or slightly fruity palate. Often a single infusion mash is used. Water character may vary.
Examples: Stone IPA, Victory Hop Devil, Anderson Valley Hop Ottin', Anchor Liberty Ale, Sierra Nevada Celebration Ale, Harpoon IPA, Avery IPA, Founder's Centennial IPA

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Name: Imperial IPA
Category: India Pale Ale (IPA)
Style Guide: BJCP 2004
Style Number: 14C
Type: Ale

Color Range: 8.0-15.0 SRM
Original Gravity Range: 1.075-1.095 SG
Final Gravity Range: 1.012-1.020 SG
Bitterness Range: 60.0-110.0 IBU
Alcohol by Volume Range: 7.50-10.00%
Carbonation Range: 2.2-2.7 vols

Profile: Smooth, medium to full body with high hop flavor. Hops may be complex or noble. Some alcohol warmth. Low to med malt flavor. Med gold amber to reddish color. Clear. Med to Med-high carbonation. Oak inappropriate.
Notes: American invention. An intense, strong and very hoppy IPA. Imperial may also refer to "double" or "extra" IPAs. Strong body, hop flavor, and high alcohol content.
Ingredients: Pale ale malt (well modified), American, Noble or English hops. Complex yeast. American yeast may give a slightly fruity palate. Often a single infusion mash is used. Water character may vary.
Examples: Dogfish Head 90-minute IPA, Rogue I2PA, Stone Ruination IPA, Russian River Pliny the Elder, Moylander Double IPA

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Name: Weizen/Weissbier
Category: German Wheat and Rye Beer
Style Guide: BJCP 2004
Style Number: 15A
Type: Ale

Color Range: 2.0-8.0 SRM
Original Gravity Range: 1.044-1.052 SG
Final Gravity Range: 1.010-1.014 SG
Bitterness Range: 8.0-15.0 IBU
Alcohol by Volume Range: 4.30-5.60%
Carbonation Range: 2.5-2.9 vols

Profile: Light to medium body. Low hop flavor/aroma to enhance yeast flavor. Some fruity, ester, phenolics ok. Clove and banana yeast flavor dominent. Light straw color, some haze allowed. Highly carbonated.
Notes: Light, bubbly Bavarian wheat beer. Has a distinctive clove and banana flavor from the use of unique strains of yeast. Krystal is clear (filtered) version, while Hefe- (with yeast) is cloudy version.
Ingredients: German or Belgian malt. By German law needs 50-70% malted wheat. Balance is Pilsner malt. Must have distinctive Bavarian Wheat yeast for correct flavor. Small amt of noble hops. Decoction mash. Soft water.
Examples: Schneider Weisse Original, Hacker-Pschorr Weisse, Capitol Kloster Weizen, Sprecher Hefeweizen, Sudwerk Hefeweizen, Brooklyner Weisse

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Name: Dunkelweizen
Category: German Wheat and Rye Beer
Style Guide: BJCP 2004
Style Number: 15B
Type: Ale

Color Range: 14.0-23.0 SRM
Original Gravity Range: 1.044-1.056 SG
Final Gravity Range: 1.010-1.014 SG
Bitterness Range: 10.0-18.0 IBU
Alcohol by Volume Range: 4.30-5.60%
Carbonation Range: 2.5-2.9 vols

Profile: Medium body. Low hop flavor/aroma to enhance yeast flavor. Some fruity, ester, phenolics ok. Clove and banana yeast mixed with dark malt flavor. Light straw color, some haze allowed. Highly carbonated.
Notes: Darker, stronger version of Bavarian wheat beer. May have slight toasted or chocolate flavor, but this should not be dominant. The clove-banana flavor will be slightly more subdued in this version.
Ingredients: More than 50% wheat malt. Remainder is Munich or Vienna barley malts. German noble hops at low hop rate. Must have distinctive Weizen Wheat yeast for correct flavor. Soft water.
Examples: Hacker-Pschorr Weisse Dark, Ayinger Ur-Weisse, Brooklyner Dunkel-Weisse

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Name: Weizenbock
Category: German Wheat and Rye Beer
Style Guide: BJCP 2004
Style Number: 15C
Type: Ale

Color Range: 12.0-25.0 SRM
Original Gravity Range: 1.064-1.085 SG
Final Gravity Range: 1.015-1.022 SG
Bitterness Range: 15.0-30.0 IBU
Alcohol by Volume Range: 6.50-8.50%
Carbonation Range: 2.4-2.9 vols

Profile: Medium to full body. Malty flavor, but clove and banana yeast flavor still present. No hop flavor or aroma. Mild toasted flavor OK. Light chocolate character. Amber to brown color, some haze allowed. Highly carbonated.
Notes: Robust, darker, full bodied wheat beer combining the darkness of a Dunkelweizen and strength and body of a Bock. Strong, malty, fruity wheat beer.
Ingredients: Uses 50% or more wheat malt. Remainder is Munich or Vienna malts. German noble hops at low hop rate. Must have distinctive Weizen Wheat yeast for correct flavor. Decoction mash. Soft water.
Examples: Schneider Aventinus, Erdinger Pikantus, Mahr's Der Weisse Bock, DeGroen's Weizenbock, Pyramid Weizenbock.

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Name: Roggenbier (German Rye Beer)
Category: German Wheat and Rye Beer
Style Guide: BJCP 2004
Style Number: 15D
Type: Ale

Color Range: 14.0-19.0 SRM
Original Gravity Range: 1.046-1.056 SG
Final Gravity Range: 1.010-1.014 SG
Bitterness Range: 10.0-20.0 IBU
Alcohol by Volume Range: 4.50-6.00%
Carbonation Range: 2.5-2.9 vols

Profile: Med to med-full body. Moderate to strong spicy rye flavor. Med to med-low bitterness. Moderate weizen yeast aromas (clove, fruit, bananna). Copper orange to dark red/brown color. Highly carbonated.
Notes: A Dunkelweizen made with malted rye rather than wheat, but with substantial body and finishing hops. Brewed originally in Regensburg Bavaria. American style ryes should be put in "Specialty beer" instead.
Ingredients: More than 50% malted rye. May use pale, munich, wheat, crystal and small amounts of dark malts. Weizen yeast. Light use of noble hops. Lower fermentation temps. Decoction mash.
Examples: Paulaner Roggen, Burgerbrau Wolznacher Roggenbier

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Name: Witbier
Category: Belgian and French Ale
Style Guide: BJCP 2004
Style Number: 16A
Type: Mixed

Color Range: 2.0-4.0 SRM
Original Gravity Range: 1.044-1.052 SG
Final Gravity Range: 1.008-1.012 SG
Bitterness Range: 10.0-20.0 IBU
Alcohol by Volume Range: 4.50-5.50%
Carbonation Range: 2.4-2.9 vols

Profile: Med-light to medium body. Pleasant sweetness, zesty, orange-fruity, crisp, dry, tart finish. Some sourness. Large white head. Low hop bitterness and flavor. Pale straw to light gold color. High carbonation. Some chill haze is OK.
Notes: Distinctive Wit or "White" beer spiced with bitter Curacao orange peel and coriander. Made from unmalted wheat. A distinctive yeast strain provides orange aroma/flavor. Very refreshing.
Ingredients: Belgian pale malt. Up to 50% unmalted wheat (torrified or flaked often used). 5-10% flaked or rolled oats. Noble hops (Hallertauer or Saaz). Wit yeast. Curaco bitter orange peel and coriander. Soft water.
Examples: Blanche de Brooklyn, Brugs Tarwebier, Sterkins White Ale, Celis White, Great Lakes Holy Moses, Blue Moon Belgian White, Hoegaarden Wit

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Name: Belgian Pale Ale
Category: Belgian and French Ale
Style Guide: BJCP 2004
Style Number: 16B
Type: Ale

Color Range: 8.0-14.0 SRM
Original Gravity Range: 1.048-1.054 SG
Final Gravity Range: 1.010-1.014 SG
Bitterness Range: 20.0-30.0 IBU
Alcohol by Volume Range: 4.80-5.50%
Carbonation Range: 2.1-2.7 vols

Profile: Med-light to medium body. Low to medium malt aroma and hop flavor. May be malty, spicy, fruity, soft. Toasted, biscuit, nutty or caramel flavor in some cases. Amber to copper color. No diacytl. Medium carbonation.
Notes: Pale ale similar to English pale ale, but more spicy and aromatic. Malty, fuity, with unique flavor from Belgian yeast strains. Wide variations reflect huge variety in Belgium.
Ingredients: Belgian paleor pilsner malt. Aromatic, munich or vienna malts for color. Candi sugar. English or noble hops. Unique yeast strains. Spices sometimes used. Soft water profile.
Examples: De Koninck, Dobbel Palm, Op-Ale, Vieux-Temps, Brewer's Art House Pale Ale, Omegang Rare Vos

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Name: Saison
Category: Belgian and French Ale
Style Guide: BJCP 2004
Style Number: 16C
Type: Ale

Color Range: 5.0-12.0 SRM
Original Gravity Range: 1.048-1.080 SG
Final Gravity Range: 1.010-1.016 SG
Bitterness Range: 25.0-45.0 IBU
Alcohol by Volume Range: 5.00-8.50%
Carbonation Range: 2.3-2.9 vols

Profile: Medium body. Low malt aroma. Sour, fruity, slightly acidic with a hoppy aroma. Dense head. May be slightly citric. Slightly bitter. Yellow-orange color. Moderate to high carbonation. Usually bottled.
Notes: Sprint/Summer beer brewed in Wallonia Belgium and France. Very low attenuation. Tart, refreshing beer that is highly carbonated. Fruity and spicy beer with soft malt character and tart sourness.
Ingredients: Pilsner malt, with small amounts of Vienna/Munich malts. Long boil times for color. Candi sugar and honey sometimes uesd. Noble or English hops. Dry hops often used for aroma. Saison yeasts. Spices sometimes added for complexity.
Examples: Saison 1900, Saison Dupont, Foret and Moinette Blonde, Saison Silly, Saison Voisin, Saison Regal, Southampton Saison, Pizza Port-Crushed Saison, Brooklyn Saison

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Name: Biere de Garde
Category: Belgian and French Ale
Style Guide: BJCP 2004
Style Number: 16D
Type: Ale

Color Range: 6.0-19.0 SRM
Original Gravity Range: 1.060-1.080 SG
Final Gravity Range: 1.012-1.018 SG
Bitterness Range: 20.0-30.0 IBU
Alcohol by Volume Range: 6.00-8.00%
Carbonation Range: 2.3-2.9 vols

Profile: Medium to med-full body. Malty caramel/toffee-like flavor with spicy, fruity character. Low esters and alcohol flavor. Little to no hop aroma/flavor. No diacytl. Gold-blonde to red-bronze in color. Moderate to high carbonation.
Notes: In French, this "beer to keep" had high gravity in Spring to survive summer's heat. Related to Saison, but rounder, richer and sweeter. Comes in brown (brune), blonde (blonde) and amber (ambree) variations.
Ingredients: Pale malt base. Vienna, Munich malts in most, but dark versions also add crystal malts. Floral and spicy continental hops. Lager or ale yeast fermented near room temperature. Cold conditioned. Soft water.
Examples: Brasseurs Biere de Garde, La Choulette, Sait Sylvestre 3 Monts, Castelain, Jade, Biere Nouvelle, Henlain, St. Amand, Ch'Ti Blond

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Name: Belgian Specialty Ale
Category: Belgian and French Ale
Style Guide: BJCP 2004
Style Number: 16E
Type: Ale

Color Range: 3.0-50.0 SRM
Original Gravity Range: 1.030-1.080 SG
Final Gravity Range: 1.006-1.019 SG
Bitterness Range: 15.0-40.0 IBU
Alcohol by Volume Range: 3.00-9.00%
Carbonation Range: 2.1-2.9 vols

Profile: Variable. Generally malty, though some may have hoppy flavor as well. Spices and unique yeast strains often add interesting flavors, character, and aromas.
Notes: Variable. A "Catch-all" category to capture the incredible variety of unique Belgian ales that don't fit elsewhere. BREWER SHOULD SPECIFY TARGET BEER OR SUB-STYLE WITH SPECIAL INGREDIENTS/PROCESSES USED.
Ingredients: Variable. Full range of malts and adjuncts. Unique and unusual yeast strains. A variety of continental and english hops. Spices and candi sugar often add to complexity.
Examples: Arabier, Orval, La Chouffe, McChouffe, Grottenbier, Biere do Miel, Verboden Vrucht, New Belgian 1554 Black Ale, Cantillion Iris, Unibroue Ephemere, Maudite, and many more...

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Name: Berliner Weiss
Category: Sour Ale
Style Guide: BJCP 2004
Style Number: 17A
Type: Ale

Color Range: 2.0-3.0 SRM
Original Gravity Range: 1.028-1.032 SG
Final Gravity Range: 1.004-1.006 SG
Bitterness Range: 3.0-8.0 IBU
Alcohol by Volume Range: 2.80-3.60%
Carbonation Range: 2.4-2.9 vols

Profile: Light body. Very dry, tart, sour flavor. No hops flavor or aroma. Very pale straw color. Clean lactic sourness. Some complexity/breadiness. Very low bitterness. May be restrained fruitines. High carbonation.
Notes: Refreshing beer from Berlin. Sour, tart taste. Up to 75% wheat is used with high carbonation to create large foamy head. Lactic yeast strain produces sour flavor. "Champagne of the North".
Ingredients: Pilsner malt, with <50% wheat (30% typical). Northern German hops (N. Brewer, Tettnang, Spalt) at very low hop rate. Need Berliner Wheat yeast for correct flavor. Lactobacillus delbruchii provides sourness. Turbid mash. Sometimes blended. Cold lagered.
Examples: Scultheiss Berliner Weiss, Berliner Kindi Weisse, Nodding Head Berliner Weisse

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Name: Flanders Red Ale
Category: Sour Ale
Style Guide: BJCP 2004
Style Number: 17B
Type: Ale

Color Range: 10.0-16.0 SRM
Original Gravity Range: 1.046-1.054 SG
Final Gravity Range: 1.008-1.016 SG
Bitterness Range: 15.0-25.0 IBU
Alcohol by Volume Range: 5.00-5.50%
Carbonation Range: 2.2-2.7 vols

Profile: Medium body. Malty, sweet fruity flavor with complex sourness. Plum, orange, cherry or red currant flavors. Low to no hop flavor and aroma. Like a well aged red wine. Deep red, burgundy to red-brown in color. Moderate carbonation.
Notes: Sour, tart, fruity, red beer made with up to 20 strains of yeast. Often blended young/old beers. Red color from Vienna malt. Aged in oak barrels. Similar to Oud Bruins, but redder in color and slightly more sour.
Ingredients: Base of Vienna or Munich malts and sometimes small amounts of Special B or crystal. Low alpha ontinental or British hops for bitterness only. Unique ale yeasts (Saccharomyces, Lactobacillus, Brettanomyces (and acetobacters) for sourness.
Examples: Rodenbach Grand Cru, Rodenbach Kassiek, New Belgium La Folle, Petrus Old Bruin, Southampton Publick House Red Ale, Bellegems Bruin, Duchesse de Bourgogne

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Name: Flanders Brown Ale/Oud Bruin
Category: Sour Ale
Style Guide: BJCP 2004
Style Number: 17C
Type: Ale

Color Range: 15.0-20.0 SRM
Original Gravity Range: 1.043-1.077 SG
Final Gravity Range: 1.012-1.016 SG
Bitterness Range: 15.0-25.0 IBU
Alcohol by Volume Range: 4.00-8.00%
Carbonation Range: 2.2-2.8 vols

Profile: Medium body. Malty, fruity flavor with complex character. Dark fruit flavor such as raisins, plums figs, dates, cherries, prunes. Low to no hop flavor and aroma. Slight sourness OK. Red to brown color. Moderate carbonation.
Notes: An old ale style from East Flanders. Malty, sweet, fruity brown beer with Belgian complexity. Well aged for a smooth character, but not as sour as Lambic ales. May be used as base for fruit flavored beers.
Ingredients: Pilsner base. Vienna and Munich and sometimes small amounts of crystal. Continental/British hops for bitterness only. Saccharomyces and Lactobacillus (and acetobacters) for sourness. Long boil. High sodium/bicarb water. Well aged.
Examples: Leifmans Oud Bruin, Ichtegem Old Brown, Leifman's Odnar

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Name: Straight (Unblended) Lambic
Category: Sour Ale
Style Guide: BJCP 2004
Style Number: 17D
Type: Ale

Color Range: 3.0-7.0 SRM
Original Gravity Range: 1.040-1.054 SG
Final Gravity Range: 0.000-1.010 SG
Bitterness Range: 0.0-10.0 IBU
Alcohol by Volume Range: 5.00-6.50%
Carbonation Range: 1.8-2.6 vols

Profile: Light to med-light body. Dry, sour and lactic. Fruity flavors with light fruit variants. Some oak or citrus flavor. Pale yellow to deep golden color. No hop flavor. No diacytl. Low to med carbonation.
Notes: Rare lambic made from spontaneously fermented sour ales. Fermented with natural occurring yeast and molds from Senne Valley farmhourses.
Ingredients: Unmalted wheat (30-40%), pilsner malt, aged hops (3 years). Hops for preservative - not bitterness. Naturrally occurring yeasts (Saccharomyces, Brettanomyces, Pediococcus, Lactobacillus often substituted).
Examples: Cantilllion Grand Cru is only bottled version. Cafes around Brussels have many draught lambics from local brewers.

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Name: Gueuze
Category: Sour Ale
Style Guide: BJCP 2004
Style Number: 17E
Type: Ale

Color Range: 3.0-7.0 SRM
Original Gravity Range: 1.040-1.060 SG
Final Gravity Range: 0.000-1.006 SG
Bitterness Range: 0.0-10.0 IBU
Alcohol by Volume Range: 5.00-8.00%
Carbonation Range: 2.4-3.1 vols

Profile: Light to med-light body. Sharp, dry and moderately sour with a toasty aroma. Low sweetness. No hop flavor or aroma. Slight lactic acid flavor. Golden color. Highly carbonated.
Notes: Blend of aged lambic and young lambic that is bottle conditioned without sugar added. Sharp, dry and effervescent. Bottle conditioned from several months to several years. Smoother than pure Lambic. 15% or more "young" Lambic.
Ingredients: Pale Belgian malt. By royal decree, 30-40% unmalted wheat is used. Stale hops (2-3 years old) or low alpha hops. Unique yeasts a must - (Saccharomyces, Brettanomyces, Pediococcus, Lactobacillus) Soft to moderately hard water.
Examples: Lindemans Gueuze, Girardin's Classic Gueuze, Boon Oude Gueuze, Drie Fonteinen Oud Gueuze, Oud Beersel Oude Gueuze, Cantillion Gueuze, Hanssens Gueuze

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Name: Fruit Lambic
Category: Sour Ale
Style Guide: BJCP 2004
Style Number: 17F
Type: Ale

Color Range: 3.0-7.0 SRM
Original Gravity Range: 1.040-1.060 SG
Final Gravity Range: 0.000-1.010 SG
Bitterness Range: 0.0-10.0 IBU
Alcohol by Volume Range: 5.00-7.00%
Carbonation Range: 2.4-3.1 vols

Profile: Light to med-light body. Sharp, dry and intensely sour with a toasty aroma. Fruit flavor clearly evident. No hop flavor or aroma. Slight lactic acid flavor. Color varies by fruit. Moderate to high carbonation.
Notes: Fruit blended with both young and old lambic. Variations include Kriek (Cherry), Framboise (Raspberry), Peche (Peach), Grape (Vigneronne or Muscar) and Black Currant (Cassis). BREWER MUST SPECIFY FRUIT USED.
Ingredients: Pilsner Belgian malt. 30-40% unmalted wheat. Stale hops or low alpha hops. Unique yeasts a must - usually several strains are added in stages. Soft to moderately hard water. Pasturized fruit with distinctive yeast strains added to young Lambic.
Examples: Cantillion Kriek, Framboise Boon, Timmerman's Framboise, Linderman's Kriek, Cantillion Lou Pepe Kriek, De Cam Oude Kriek, Hanssens Oude Kriek, Oud Beersel Kriek

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Name: Belgian Blond Ale
Category: Belgian Strong Ale
Style Guide: BJCP 2004
Style Number: 18A
Type: Ale

Color Range: 4.0-6.0 SRM
Original Gravity Range: 1.062-1.075 SG
Final Gravity Range: 1.008-1.016 SG
Bitterness Range: 20.0-30.0 IBU
Alcohol by Volume Range: 6.00-7.50%
Carbonation Range: 2.2-2.8 vols

Profile: Medium body. Somewhat malty sweetness, but medium-dry to dry finish. Medium hop and alcohol balance. Light spicy/earthy hop flavor. Some candi-sugar sweetness. Light to deep gold color. Highly carbonated.
Notes: Recent development meant to appeal to European Pilsner drinkers. Becoming more popular over time. A medium strength golden ale with Belgian complexity.
Ingredients: Belgian pilsner malt, aromatic malts, candi sugar or sucrose. Belgian yeast strains produce complex character. Noble Styrian Goldings or East Kent Goldings hops. No spices.
Examples: Leffe Blond, Grimbergen Blond, Val-Dieu Blond, Pater Lieven Blond Abbey Ale, Affigen Blond, La Trappe Blond

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Name: Belgian Dubbel
Category: Belgian Strong Ale
Style Guide: BJCP 2004
Style Number: 18B
Type: Ale

Color Range: 10.0-14.0 SRM
Original Gravity Range: 1.062-1.075 SG
Final Gravity Range: 1.010-1.018 SG
Bitterness Range: 15.0-25.0 IBU
Alcohol by Volume Range: 6.00-7.50%
Carbonation Range: 2.3-2.9 vols

Profile: Medium to full body. Malty, nutty flavor, with plum or fruity aroma. Malty balance. Low noble bitterness. Spicy phenols. Dark amber to copper color. No diacytl. Med-high carbonation.
Notes: Full bodied amber or brown Trappist ale with nutty, malty flavor. Plum/fruity flavor comes from distinctive yeast strains and ingredients. Moderately strong, complex Belgian style.
Ingredients: Belgian pils or pale base, munich or vienna malts. Special B, CaraMunich or Caravienne. Dark candi sugar. Noble or english hops.Unique Trappist Ale yeast strains. Moderate to hard water. No spices.
Examples: Westmalle Dubbel, Grimbergen Dubbel, Stoudts Abbey Dubbel Ale, Chimay Premiere, Duinen Dubbel, New Belgium Abbey Style Ale

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Name: Belgian Tripel
Category: Belgian Strong Ale
Style Guide: BJCP 2004
Style Number: 18C
Type: Ale

Color Range: 5.0-6.0 SRM
Original Gravity Range: 1.075-1.085 SG
Final Gravity Range: 1.010-1.016 SG
Bitterness Range: 25.0-38.0 IBU
Alcohol by Volume Range: 7.50-9.00%
Carbonation Range: 2.4-3.0 vols

Profile: Med-light to medium body. Balanced hop/malt/fruity flavor. Med to high bitterness. Moderate fruity esters. Alcohol has soft, spicy flavor. Light straw to gold color. No diacytl. High carbonation.
Notes: Full bodied, pale, very strong Trappist ale brewed with Pilsner malt. Unique yeast strains give complex flavor. Candy sugar often used to boost starting gravity. Originally brewed at Westmalle.
Ingredients: Pilsner malt. Up to 20% white candi sugar.Caravienne malt and Dextrine malt for head retention. Noble or Styrian Goldings hops. Unique Belgian yeast strains. Warmer fermentation temperatures.
Examples: Westmalle Tripel, Dragonmead Final Absolution, Corsendonk Abbey Pale Ale, Unibrour La Fin du Monde, Brooklyn Tripel, Affigem Trippel, Grimbergen Tripel, Witkap Pater Tripel

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Name: Belgian Golden Strong Ale
Category: Belgian Strong Ale
Style Guide: BJCP 2004
Style Number: 18D
Type: Ale

Color Range: 4.0-6.0 SRM
Original Gravity Range: 1.070-1.095 SG
Final Gravity Range: 1.010-1.016 SG
Bitterness Range: 25.0-35.0 IBU
Alcohol by Volume Range: 7.50-10.00%
Carbonation Range: 2.3-2.9 vols

Profile: Light to medium body. Fruity, spicy and alcoholic with complex flavors. Low hop aroma and flavor. Some bitterness. Fruity esters. Yellow to med-gold color. Moderate to high carbonation.
Notes: Similar to tripel, but paler, drier and lighter bodied. Brand names often named after the devil. Relatively pale, light bodied beer for the strength which is often enhanced with candi sugar.
Ingredients: Very pale pilsner malt base. Up to 20% candi sugar to increase starting gravity. Noble or Styrian Goldings hops. Unique Belgian yeast strains. Fermented slightly warm, cold conditioned.
Examples: Duvel, Lucifer, Judas, Dulle Teve, Avery Salvation, North Coast Pranqster, Hapkin

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Name: Belgian Dark Strong Ale
Category: Belgian Strong Ale
Style Guide: BJCP 2004
Style Number: 18E
Type: Ale

Color Range: 15.0-20.0 SRM
Original Gravity Range: 1.075-1.115 SG
Final Gravity Range: 1.010-1.024 SG
Bitterness Range: 15.0-30.0 IBU
Alcohol by Volume Range: 8.00-13.00%
Carbonation Range: 2.3-2.9 vols

Profile: Full bodied, sweet, malty beer. Low to moderate hop flavor and aroma. Brown color from dark Candi sugar. May be spicy and phenolic. High carbonation.
Notes: Full bodied, deep brown color Belgian ales. Many variations, but most are malty, alcoholic and fruity. Most versions reflect unique character of the breweries.
Ingredients: Belgian malt. Munich or caramel malt. Dark candi sugar usually provides color and increases gravity. Spices rarely used Unique yeasts to produce fruity esters and phenols. Avoid US/UK crystal malts.
Examples: Rouchefort 10, Westvleteren 12, Chimay Grande Reserve, Gouden Carolus Grand Cru of the Emporer, Abbaye des Rocs Grand Cru, Gulden Draak Kasterbier Biere du Chateau Donker

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Name: Old Ale
Category: Strong Ale
Style Guide: BJCP 2004
Style Number: 19A
Type: Ale

Color Range: 10.0-25.0 SRM
Original Gravity Range: 1.060-1.100 SG
Final Gravity Range: 1.015-1.025 SG
Bitterness Range: 30.0-65.0 IBU
Alcohol by Volume Range: 6.00-10.00%
Carbonation Range: 1.8-2.5 vols

Profile: Med to full, chewy body. Malty, complex, sweet flavor. Toasted but not roasted flavor. Caramel or molassas flavor. Low hop aroma and flavor. Dark amber to red amber color. Fuity esters.
Notes: Traditional English Ale style. Malty, sweet and fruity high alcohol beer. Aged extensively to moderate high alcohol content. Often a seasonal beer. A warming beer.
Ingredients: Well modified English pale malt. Caramel and chocolate malts for color, but not roasted malt. Adjuncts such as flaked barley, wheat, treacle or molassas. English hops. Age well.
Examples: Young's Winter Warmer. Theakston Old Peculiar, North Coast Old Stock Ale, Samuel Smith's Winter Welcome, Fuller's 1845, Fuller's Old Winter Ale, Burton Bridge Olde Expensive, Marston Owd Roger

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Name: English Barleywine
Category: Strong Ale
Style Guide: BJCP 2004
Style Number: 19B
Type: Ale

Color Range: 10.0-22.0 SRM
Original Gravity Range: 1.080-1.125 SG
Final Gravity Range: 1.018-1.035 SG
Bitterness Range: 35.0-70.0 IBU
Alcohol by Volume Range: 8.00-13.00%
Carbonation Range: 1.6-2.5 vols

Profile: Full to wine-like chewy body. High hop rate, but low aroma and bitterness due to age. Alcohol warmth present. Fruity and malty. Gold to dark amber color. Caramel aroma. Low to moderate carbonation.
Notes: Strongest of all English ales. Highly alcoholic, malty and estery. Wine like in alcohol content and flavor. Well aged - often a year or more.
Ingredients: Lots of well modified pale malt with moderate caramel malt. Little or no darker malts. English hops such as Northdown, Target, EKG or Fuggles. High gravity English ale yeast. Moderate to hard water.
Examples: Bass No 1 Barley Wine, Anchor Old Foghorn, Fuller's Golden Pride, Thomas Hardy's Ale, Burton Bridge Thomas Sykes Old Ale, Robinson's Old Tom, Young's Old Nick, Whitbread Gold Label, Heavyweight Old Salty

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Name: American Barleywine
Category: Strong Ale
Style Guide: BJCP 2004
Style Number: 19C
Type: Ale

Color Range: 10.0-22.0 SRM
Original Gravity Range: 1.080-1.125 SG
Final Gravity Range: 1.020-1.035 SG
Bitterness Range: 50.0-100.0 IBU
Alcohol by Volume Range: 8.00-13.00%
Carbonation Range: 1.8-2.5 vols

Profile: Full to chewy wine-like body. Moderate hop bitterness flavor and aroma from American hops, but not unbalanced. Alcohol warmth present. Fruity and malty. Amber color. Caramel aroma. Low to moderate carbonation.
Notes: American version of English Barley wine. More bitter than English counterpart due to American hops, but hops are not extreme. Alcoholic, malty and fruity. Well aged - often a year or more.
Ingredients: Lots of well modified pale malt with moderate caramel malt. Little or no darker malts. American hops add bitterness. Lengthy boil to enhance color. High gravity American ale yeast. Moderate to hard water.
Examples: Sierra Nevada Bigfoot, Hair of the DOg Doggie Claws, Victory Old Horizontal, Brooklyn Monster Ale, Avery Hog Heaven Barleywine, Bell's Thurd Coast Old Ale, Weyerbacher Blithering Idiot

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Name: Fruit Beer
Category: Fruit Beer
Style Guide: BJCP 2004
Style Number: 20A
Type: Mixed

Color Range: 3.0-50.0 SRM
Original Gravity Range: 1.030-1.110 SG
Final Gravity Range: 1.004-1.024 SG
Bitterness Range: 5.0-70.0 IBU
Alcohol by Volume Range: 2.50-12.00%
Carbonation Range: 2.0-3.0 vols

Profile: Varies by fruit flavor and base style. Generally sweet with low hop flavor and aroma to enhance fruit flavor. Balanced with fruit flavor and aroma. Color, aroma, and flavor vary. Balance is important.
Notes: Broad category for virtually any style of fruit flavored ale or lager. ENTRANT MUST SPECIFY UNDERLYING BEER STYLE AS WELL AS TYPE OF FRUIT(S) USED.
Ingredients: Vary by base style. Raspberry and Cherry are most popular. Fruit is usually crushed and pasturized before adding to secondary fermenter. Secondary yeast strains sometimes introduced with fruit. Fruit extracts also popular for "quick" fruit beer.
Examples: Pyramid Apricot Ale, Samuel Adam's Cherry Wheat, Saranac Mountain Berry Ale, Oxford Raspberry Ale, Pete's Wicked Strawberry Blonde, Abita Purple Haze, Spanish Peak Raspberry Wheat, many more...

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Name: Spice, Herb, or Vegetable Beer
Category: Spice/Herb/Vegetable Beer
Style Guide: BJCP 2004
Style Number: 21A
Type: Mixed

Color Range: 5.0-50.0 SRM
Original Gravity Range: 1.030-1.110 SG
Final Gravity Range: 1.005-1.025 SG
Bitterness Range: 0.0-70.0 IBU
Alcohol by Volume Range: 2.50-12.00%
Carbonation Range: 2.0-3.0 vols

Profile: Varies by fruit flavor and base style. Balance in flavor is important. Spices should compliment and enhance flavor of the base style of beer, but not overpower it.
Notes: Broad category for virtually any style of lager or ale made with spices, herbs or vegtables. ENTRANT MUST SPECIFY UNDERLYING STYLE AS WELL AS TYPE OF SPICES, HERBS OR VEGTABLES USED.
Ingredients: Vary by base style. Common spices and vegtables include cinnamon, garlic, anise, pepper, spruce, cloves, coriander, pumpkin, ginger, etc...
Examples: Buffalo Bills Pumpkin Ale, Harpoon Winter Warmer, Anchor Our Special Ale, Stoney Creek Vanilla Porter, Redhook Double Black Stout, Bell's Java Stout, Dogfish Head Pumpkin Ale, Rogue Chocolate Porter, many more...

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Name: Christmas/Winter Specialty Spice Beer
Category: Spice/Herb/Vegetable Beer
Style Guide: BJCP 2004
Style Number: 21B
Type: Mixed

Color Range: 5.0-50.0 SRM
Original Gravity Range: 1.030-1.110 SG
Final Gravity Range: 1.005-1.025 SG
Bitterness Range: 0.0-70.0 IBU
Alcohol by Volume Range: 2.50-12.00%
Carbonation Range: 2.0-3.0 vols

Profile: Varies by spice and base style. Balance in flavor is important. Spices should compliment and enhance flavor of the base style of beer, but not overpower it. Often rich in body with a warming finish. Moderate to high carbonation.
Notes: Broad category for winter and spiced specialty beers. US and Belgian in most cases. Entrant may declare an underlying beer style as well as special ingredients used. Not required. The beer must include spices.
Ingredients: Vary by base style. Generally ales. Spices required. Fruit peel may be used. Often crystal malts are used for dark fruit or caramel flavor. Balance is important in well made spice beers. Spices should be distinctive, but not overwhelming.
Examples: Anchor Our Special Ale, Weyerbacher Winter Ale, Harpoon Winter Warmer, North Coast Wintertime Ale, Great Lakes Christmas Ale, Samual Adams Winter Lager. Goose Island Christmas Ale, many more...

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Name: Classic Rauchbier
Category: Smoke-Flavored and Wood-Aged Beer
Style Guide: BJCP 2004
Style Number: 22A
Type: Lager

Color Range: 14.0-22.0 SRM
Original Gravity Range: 1.050-1.056 SG
Final Gravity Range: 1.012-1.016 SG
Bitterness Range: 20.0-30.0 IBU
Alcohol by Volume Range: 4.80-6.00%
Carbonation Range: 2.4-2.8 vols

Profile: Medium to full body. Malty, sweet flavor with distinctive smoke flavor and aroma. Low to medium hop flavor and aroma. Amber to brown color. Medium to med-high carbonation.
Notes: Smoke flavored beer unique to Bamberg Germany. Vienna/Oktoberfest style made with malt that has been "smoked" over embers to create a smoky aroma and flavor.
Ingredients: German Rauchmaltz (smoked Vienna malt) makes up 20-100% of the bill with the remainder being Munich and Vienna malt. Sometimes roasted malt for color. Noble German or Czech hops. German lager yeast.
Examples: Schlenkerta Rauchbier Marzen, Kaiserdom Rauchbier

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Name: Other Smoked Beer
Category: Smoke-Flavored and Wood-Aged Beer
Style Guide: BJCP 2004
Style Number: 22B
Type: Mixed

Color Range: 5.0-50.0 SRM
Original Gravity Range: 1.030-1.110 SG
Final Gravity Range: 1.006-1.024 SG
Bitterness Range: 5.0-70.0 IBU
Alcohol by Volume Range: 2.50-12.00%
Carbonation Range: 1.8-3.0 vols

Profile: Varies by base style. Balance in flavor is important. Smoke flavor and aroma should be evident but not overwhelming. Examples: Porters, Stouts, Browns, Bocks, Dunkels, many others.
Notes: Broad category for styles such as Porter, Amber, Ale, Lagers brewed with smoked malt, but not in the Bamberg Rauchbier style. BASE STYLE MUST BE SPECIFED IF THERE IS ONE.
Ingredients: Vary by base style. Wood or material burned to smoke malt adds unique flavor. Peat, Beechwood and hardwoods are most commonly used.
Examples: Adelscott Peat Smoked Ale, Alaskan Smoked Porter, Vermont Pub Smoked Porter, Rogue moke, Arcadia London Porter, DeGroen's Rauchbock, Spezial Rauchbier, Stone Smoked Porter

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Name: Wood Aged Beer
Category: Smoke-Flavored and Wood-Aged Beer
Style Guide: BJCP 2004
Style Number: 22C
Type: Mixed

Color Range: 5.0-50.0 SRM
Original Gravity Range: 1.030-1.110 SG
Final Gravity Range: 1.006-1.024 SG
Bitterness Range: 5.0-70.0 IBU
Alcohol by Volume Range: 2.50-12.00%
Carbonation Range: 1.8-3.0 vols

Profile: Varies by base style. Usually full bodied higher gravity ales. Balance in flavor is important. May exhibit alcohol warming. Wood may add tanins to the beer. Should be a harmonious balance of flavors from the wood, and well aged.
Notes: Broad category for styles with a woody or oak flavor. Other flavors may be present including vanilla, caramel, butterscotch, toasted bread, coffee, and others. BASE STYLE MUST BE SPECIFED IF BEER IS BASED ON A CLASSIC STYLE.
Ingredients: Vary by base style. Aged in wooden casks or barrels (often those used for hard liquor or wine), or by using wood based additives (chips, oak essence, staves).
Examples: Dominion Oak Barrel Stout, New Holland Dragon's Milk, Goose Island Burbon County Stout, Le Coq Imperial Extra Souble Stout, Old Engine Oil Special Reserve, many draught beers served from the cask...

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Name: Specialty Beer
Category: Specialty Beer
Style Guide: BJCP 2004
Style Number: 23A
Type: Mixed

Color Range: 5.0-50.0 SRM
Original Gravity Range: 1.030-1.110 SG
Final Gravity Range: 1.006-1.024 SG
Bitterness Range: 5.0-70.0 IBU
Alcohol by Volume Range: 2.50-12.00%
Carbonation Range: 1.8-3.0 vols

Profile: Varies by base style, ingredients, and methods. Balanced flavor is the goal with appropriate base style goal. Historical styles should be as historically accurate as possible.
Notes: Broad category for virtually any style using non-traditional methods or ingredients that do not meet other established style guidelines. BREWER MUST SPECIFY "EXPERIMENTAL NATURE" OF THE BEER.
Ingredients: Vary by base style.
Examples: Bell's Rye Stout, Bell's Eccentric Ale, Lakefront Riverwest Steinbeer, Samual Adams Triple Bock, Hair of the Dog Adam, Great Alba Scots Pine, Divide Bee Sting Honey Ale, Rogue Yellow Snow, many others...

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Name: Dry Mead
Category: Traditional Mead
Style Guide: BJCP 2004
Style Number: 24A
Type: Mead

Color Range: 1.0-16.0 SRM
Original Gravity Range: 1.070-1.130 SG
Final Gravity Range: 0.995-1.009 SG
Bitterness Range: 0.0-0.0 IBU
Alcohol by Volume Range: 7.50-15.00%
Carbonation Range: 0.0-0.0 vols

Profile: Pale to deep amber in color. Dry flavor. Soft fruity esters, clean alcohol flavor. Complexity, harmony and balance with no aftertaste. Very clear. Aroma will be honey, with hints of fruity esters or alcohol. May be sparkling or still.
Notes: Classic made from honey, water and yeast. Should have the finish and flavor of dry white wine. ENTRANT MUST SPECIFY CARBONATION LEVEL AND STRENGTH. May specify honey variety.
Ingredients: Traditional mead is made from a blend of honey, water and yeast alone. May include a blend of different honeys.
Examples: White Winter Dry Mead, Sky River Dry Mead

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Name: Semi-Sweet Mead
Category: Traditional Mead
Style Guide: BJCP 2004
Style Number: 24B
Type: Mead

Color Range: 1.0-16.0 SRM
Original Gravity Range: 1.070-1.130 SG
Final Gravity Range: 1.010-1.019 SG
Bitterness Range: 0.0-0.0 IBU
Alcohol by Volume Range: 7.50-15.00%
Carbonation Range: 0.0-0.0 vols

Profile: Pale to deep amber in color. Subtle to moderate honey character. Honey aroma. Med-light to med full body. Complex harmony. Proper balance of sweetness and alcohol. May be sparkling or still.
Notes: Classic made from honey, water and yeast. Similar in finish to semi-sweet white wine. ENTRANT MUST SPECIFY CARBONATION LEVEL AND STRENGTH. May specify honey variety.
Ingredients: Traditional mead is made from a blend of honey, water and yeast alone. May include a blend of different honeys. "Show meads" feature no additives, but some are acceptable.
Examples: Lurgashall English Mead, Redstone Traditional Mountain Honey Wine, Sky River Semi-Sweet Mead

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Name: Sweet Mead
Category: Traditional Mead
Style Guide: BJCP 2004
Style Number: 24C
Type: Mead

Color Range: 1.0-16.0 SRM
Original Gravity Range: 1.070-1.130 SG
Final Gravity Range: 1.020-1.050 SG
Bitterness Range: 0.0-0.0 IBU
Alcohol by Volume Range: 7.50-15.00%
Carbonation Range: 0.0-0.0 vols

Profile: Pale to deep amber in color. Moderate to high honey character. Strong honey aroma. Generally full body. Moderate to high residual sweetness. Mix of honey, sweetness and fruity esters. May be sparkling or still.
Notes: Classic made from honey, water and yeast. Similar in finish to sweet or dessert wine. ENTRANT MUST SPECIFY CARBONATION LEVEL AND STRENGTH. May specify honey variety.
Ingredients: Traditional mead is made from a blend of honey, water and yeast alone. May include a blend of different honeys. "Show meads" feature no additives, but some are acceptable.
Examples: Lurgashall Christmas Mead, Chaucer's Mead, Rabbit's Foot Sweet Wildflower Honey Mead

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Name: Cyser (Apple Melomel)
Category: Melomel (Fruit Mead)
Style Guide: BJCP 2004
Style Number: 25A
Type: Mead

Color Range: 1.0-16.0 SRM
Original Gravity Range: 1.080-1.120 SG
Final Gravity Range: 0.990-1.050 SG
Bitterness Range: 0.0-0.0 IBU
Alcohol by Volume Range: 7.50-14.00%
Carbonation Range: 0.0-0.0 vols

Profile: Apple and honey character should be evident in aroma and flavor. Pale to deep amber in color. Dry, sweet, or very sweet flavor. Good clarity. Aroma will be honey, with hints of fruity esters or alcohol.
Notes: Mead made with honey and apples or apple juice Finsih may vary from dry to sweet. May also be sparkling.
Ingredients: Mead is made from honey, apples or apple juice, water and yeast alone. Spiced cyser should be entered as open category meads.
Examples: White Winter Cyser

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Name: Pyment (Grape Melomel)
Category: Melomel (Fruit Mead)
Style Guide: BJCP 2004
Style Number: 25B
Type: Mead

Color Range: 1.0-16.0 SRM
Original Gravity Range: 1.080-1.120 SG
Final Gravity Range: 0.990-1.050 SG
Bitterness Range: 0.0-0.0 IBU
Alcohol by Volume Range: 7.50-14.00%
Carbonation Range: 0.0-0.0 vols

Profile: Distinct grape-wine flavor and aroma. Pale to wine colored, depending on grapes used. Dry, sweet, or very sweet flavor. Good clarity. Aroma should be grape wine to honey flavored, but well balanced.
Notes: Mead made with honey and grapes or grape juice, Finish may vary. May also be sparkling.
Ingredients: Mead is made from honey, grapes or grape juice, water and yeast alone.
Examples: Redstone "Pinot Noir" Mountain Honey Wine

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Name: Other Fruit Melomel
Category: Melomel (Fruit Mead)
Style Guide: BJCP 2004
Style Number: 25C
Type: Mead

Color Range: 1.0-16.0 SRM
Original Gravity Range: 1.080-1.120 SG
Final Gravity Range: 0.990-1.050 SG
Bitterness Range: 0.0-0.0 IBU
Alcohol by Volume Range: 7.50-14.00%
Carbonation Range: 0.0-0.0 vols

Profile: Flavor and aroma should reflect blend of fruits and honey used. Pale to wine colored, depending on fruits used. Dry, sweet, or very sweet flavor. Good clarity. Fruit and honey aroma/flavor should be balanced.
Notes: Mead made with honey and addition of fruit or fruit juice, FRUIT USED SHOULD BE SPECIFIED. May be dry or sweet. May also be sparkling.
Ingredients: Mead is made from honey, fruit or fruit juice, water and yeast alone. A mix of fruit should be used. needed.
Examples: White Winter Blueberry, Raspberry and Strawberry Melomels, Redstone Black Raspberry Nectar, Bees Brothers Raspberry Mead

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Name: Metheglin
Category: Other Mead
Style Guide: BJCP 2004
Style Number: 26A
Type: Mead

Color Range: 1.0-16.0 SRM
Original Gravity Range: 1.070-1.130 SG
Final Gravity Range: 0.995-1.025 SG
Bitterness Range: 0.0-0.0 IBU
Alcohol by Volume Range: 7.50-15.00%
Carbonation Range: 0.0-0.0 vols

Profile: Flavor and aroma should reflect blend of spices and honey used. Pale to amber colored. Dry, sweet, or very sweet flavor. Good clarity. Honey flavor should still be the dominant flavor.
Notes: Mead made with honey and addition of spices of herbs. May be Dry (FG 0.996-1.009), Semi-Sweet (FG 1.010-1.019) or Sweet (FG 1.020-1.050). May also be sparkling.
Ingredients: Made from honey, spices or herbs, water and yeast. WARNING: Do not use sugar for carbonating Semi-Sweet or Sweet meads -- artificially carbonate if needed.
Examples: Bonair Chili Mead

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Name: Braggot
Category: Other Mead
Style Guide: BJCP 2004
Style Number: 26B
Type: Mead

Color Range: 3.0-16.0 SRM
Original Gravity Range: 1.060-1.130 SG
Final Gravity Range: 1.004-1.025 SG
Bitterness Range: 0.0-50.0 IBU
Alcohol by Volume Range: 6.50-14.00%
Carbonation Range: 1.8-2.8 vols

Profile: Flavor and aroma should reflect a mix of beer and mead flavoring. Pale to dark colored. Bitterness should balance with honey character. Should have some head retention if carbonated.
Notes: Mead made with a mix of honey and malt. Alternatively may be made by mixing mead with ale. Hopped varieties (optional) should have a evident hop flavor.
Ingredients: Made from > 1/3 malt and <= 2/3 honey (though this may vary) Hops optional for bitterness. May be lightly to heavily carbonated. Styles using ingredients other than honey and malt should be entered in open mead category.
Examples: Magic Hat Braggot, Brother Adams Braggot Barleywine Ale, White Winter Traditional Brackett

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Name: Open Category Mead
Category: Other Mead
Style Guide: BJCP 2004
Style Number: 26C
Type: Mead

Color Range: 1.0-16.0 SRM
Original Gravity Range: 1.070-1.130 SG
Final Gravity Range: 0.995-1.025 SG
Bitterness Range: 0.0-50.0 IBU
Alcohol by Volume Range: 7.50-15.00%
Carbonation Range: 0.0-0.0 vols

Profile: Varies according to mix, but should be well balanced and pleasant in character.
Notes: Any mead that does not fit neartly into one of the other mead categories. May also include a combination of ingredients from two or more other mead categories.
Ingredients: Vary by style and ingredients. Must be a honey based beverage.
Examples: Jadwiga, Rabbit's Foot Private Reserve Pear Mead, White Winter Cherry Bracket, Saba Tej, Mountain Meadows Aguave Mead

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Name: Common Cider
Category: Standard Cider and Perry
Style Guide: BJCP 2004
Style Number: 27A
Type: Cider

Color Range: 1.0-10.0 SRM
Original Gravity Range: 1.045-1.060 SG
Final Gravity Range: 1.000-1.020 SG
Bitterness Range: 0.0-0.0 IBU
Alcohol by Volume Range: 5.00-8.00%
Carbonation Range: 1.0-2.8 vols

Profile: Medium body. Some tannin present with moderate astringency, but little bitterness. Pale to medium gold color. Clear to brilliant.
Notes: A medium, refreshing drink. Entrants MUST specify carbonation level (still petillant or sparking) and sweetness (dry, medium, sweet)
Ingredients: Apples with some sugar adjuncts. High gravity wine, champagne or ale yeast. Often distinguished by apple variety (common, multiuse, wildings).
Examples: Hornsby's Draft Cider

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Name: English Cider
Category: Standard Cider and Perry
Style Guide: BJCP 2004
Style Number: 27B
Type: Cider

Color Range: 1.0-10.0 SRM
Original Gravity Range: 1.050-1.070 SG
Final Gravity Range: 0.995-1.010 SG
Bitterness Range: 0.0-0.0 IBU
Alcohol by Volume Range: 6.00-9.00%
Carbonation Range: 1.2-2.4 vols

Profile: Full body. No overt apple character, but flavors that may suggest apples. Some tannin present with moderate astringency, with some bitterness. May have smoky bacon character. Medium to deep gold color. Clear to brilliant.
Notes: Dry, full bodied, austere cider. Includes English "West Country" plus related ciders. Entrants MUST specify carbonation level (still petillant) and sweetness (dry, medium)
Ingredients: Apples with some sugar adjuncts. High gravity wine, champagne or ale yeast. Often distinguished by apple variety (Kingston Black, Stoke Red, Dabinett, Foxwhelp, Yarlington Mill, Jerseys).
Examples: White Oak Traditional and Kinston Black, Westcott Bay Vintage, Farmum Hill Farmhouse, Burrow Hill, Dunkerton

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Name: French Cider
Category: Standard Cider and Perry
Style Guide: BJCP 2004
Style Number: 27C
Type: Cider

Color Range: 1.0-10.0 SRM
Original Gravity Range: 1.050-1.065 SG
Final Gravity Range: 1.010-1.020 SG
Bitterness Range: 0.0-0.0 IBU
Alcohol by Volume Range: 3.00-6.00%
Carbonation Range: 2.3-2.9 vols

Profile: Medium to full body. Fruity character/aroma. May use arrested fermentation or juice to enhance sweetness. Medium to deep gold color. Clear to brilliant. Moderate to high carbonation.
Notes: Medium to sweet cider, full bodied and rich. Includes Normandy styles. Entrants MUST specify carbonation level (petillant or sparking) and sweetness (medium, sweet)
Ingredients: Apples with some sugar adjuncts. High gravity wine, champagne or ale yeast. Often distinguished by apple variety (Nehou, Muscadet de Dieppe, Reine des Pommes, Michelin, etc).
Examples: West County (various), Rhyne Cider, Eric Bordelet, Etienne Dupont

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Name: Common Perry
Category: Standard Cider and Perry
Style Guide: BJCP 2004
Style Number: 27D
Type: Cider

Color Range: 0.0-6.0 SRM
Original Gravity Range: 1.050-1.060 SG
Final Gravity Range: 1.000-1.020 SG
Bitterness Range: 0.0-0.0 IBU
Alcohol by Volume Range: 5.00-7.00%
Carbonation Range: 1.0-2.8 vols

Profile: Relatively full body. Pear character, but not obviously fruity. Low to moderate tannin/astringency. Slightly cloudy to clear, generally pale. No bitterness.
Notes: Mild, medium to medium sweet drink made from culinary/table fruit (often pears). Entrants MUST specify carbonation level (still petillant or sparking) and sweetness (dry, medium, sweet)
Ingredients: Pears with some sugar adjuncts. High gravity wine, champagne or ale yeast.
Examples: N/A

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Name: Traditional Perry
Category: Standard Cider and Perry
Style Guide: BJCP 2004
Style Number: 27E
Type: Cider

Color Range: 0.0-6.0 SRM
Original Gravity Range: 1.050-1.070 SG
Final Gravity Range: 1.000-1.020 SG
Bitterness Range: 0.0-0.0 IBU
Alcohol by Volume Range: 5.00-9.00%
Carbonation Range: 1.0-2.8 vols

Profile: Relatively full body. Pear character, but not obviously fruity. Low to moderate tannin/astringency. Slightly cloudy to clear, generally pale. No bitterness.
Notes: Mild, medium to medium sweet drink made from culinary/table fruit (often pears). Entrants MUST specify carbonation level (still petillant or sparking) and sweetness (dry, medium, sweet)
Ingredients: Pears with some sugar adjuncts. High gravity wine, champagne or ale yeast. Traditional perry is made from pears grown especially for that purpose rather than eating/cooking. Many are nearly inedible.
Examples: Bordelet "Poire Authentique" and "Poire Granit" from France.

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Name: New England Cider
Category: Specialty Cider and Perry
Style Guide: BJCP 2004
Style Number: 28A
Type: Cider

Color Range: 1.0-10.0 SRM
Original Gravity Range: 1.060-1.100 SG
Final Gravity Range: 0.995-1.010 SG
Bitterness Range: 0.0-0.0 IBU
Alcohol by Volume Range: 7.00-13.00%
Carbonation Range: 1.0-2.8 vols

Profile: Substantial body and character. Dry, flavorful cider with robuse apple character, strong alcohol. Substantial, alcoholic. Moderate tannins. Clear to brilliant, pale to med yellow.
Notes: Cider made with New England apples for high acidity, and adjuncts to raise alcohol levels. Entrants MUST specify carbonation level (still petillant or sparking) and sweetness (dry, medium, sweet)
Ingredients: High acidity New England apples (Northern Spy, Roxbury Russet, Golden Russet). Adjuncts include brown sugar, molassas, honey and raisins. Adjuncts use to raise OG. Sometimes barrel aged.
Examples: N/A

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Name: Fruit Cider
Category: Specialty Cider and Perry
Style Guide: BJCP 2004
Style Number: 28B
Type: Cider

Color Range: 1.0-10.0 SRM
Original Gravity Range: 1.045-1.070 SG
Final Gravity Range: 0.995-1.010 SG
Bitterness Range: 0.0-0.0 IBU
Alcohol by Volume Range: 5.00-9.00%
Carbonation Range: 1.0-2.8 vols

Profile: Substantial body. May contain tannins. Like a dry wine with complex flavors. Apple flavor must go well with other fruits. Clear to brilliant. Color as appropriate for fruit. No oxidation. Adjuncts should not dominate.
Notes: Cider made with other fruits or fruit juices added (pear, berry, etc). Entrants MUST specify carbonation level (still petillant or sparking), fruits used and sweetness (dry, medium)
Ingredients: Apples with fruit or fruit juice added. Adjuncts should not dominate, but should blend well. High attenuation yeast.
Examples: N/A

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Name: Applewine
Category: Specialty Cider and Perry
Style Guide: BJCP 2004
Style Number: 28C
Type: Cider

Color Range: 1.0-10.0 SRM
Original Gravity Range: 1.070-1.100 SG
Final Gravity Range: 0.995-1.010 SG
Bitterness Range: 0.0-0.0 IBU
Alcohol by Volume Range: 9.00-12.00%
Carbonation Range: 1.0-2.8 vols

Profile: Lighter than other ciders due to high alcohol. Like a dry white wine. Balanced with low astringency and bitterness. Comparable in flavor and aroma to common cider. Clear to brilliant. Pale to med-gold color.
Notes: Cider with substantial sugar added to achieve higher than normal alcohol levels. Entrants MUST specify carbonation level (still petillant or sparking), fruits used and sweetness (dry, medium)
Ingredients: Apples with substantial sugar additives to raise original gravity and alcohol. High attenuation yeast.
Examples: Appel Treow "Appely", Irvine's Vintage Ciders

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Name: Other Specialty Cider/Perry
Category: Specialty Cider and Perry
Style Guide: BJCP 2004
Style Number: 28D
Type: Cider

Color Range: 1.0-10.0 SRM
Original Gravity Range: 1.045-1.100 SG
Final Gravity Range: 0.995-1.020 SG
Bitterness Range: 0.0-0.0 IBU
Alcohol by Volume Range: 5.00-12.00%
Carbonation Range: 1.0-2.8 vols

Profile: May vary, but cider character must always be present and must fit well with adjuncts used. Average body. May show astringent or heavry body as determined by adjuncts. Color should match common cider unless adjuncts dominate color.
Notes: Open-ended category for cider or perry with other adjuncts that does not fit another category. Entrants MUST specify ingredients, carbonation level (still petillant or sparking), fruits used and sweetness (dry, medium)
Ingredients: Apples with a variety of adjuncts such as spices, sweetners, honey, etc.
Examples: N/A