BJCP- Style Comparisons

Question 1

American Light Lager

Answer 1

A lighter-bodied, lower-alcohol, lower calorie version of an American Lager. Less hop character and bitterness than a German Leichtbier.

Question 2

American Lager

Answer 2

Stronger, more flavor and body than an American Light Lager. Less bitterness and flavor than an International Pale Lager. Significantly less flavor, hops, and
bitterness than traditional European Pilsners.

Question 3

Cream Ale

Answer 3

Similar to a Standard American Lager, but with more character. Lighter body, smoother, and more carbonated than a Blonde Ale. May seem like a somewhat subtle Kölsch.

Question 4

American Wheat Beer

Answer 4

More hop character and less yeast character than Weissbier. Never with the banana and clove character of Weissbier. Generally has the same range and balance as Blonde Ales, but with a wheat character as the primary malt flavor.

Question 5

International Pale Lager

Answer 5

Generally more bitter and filling than American Lager. Less hoppy and bitter than a German Pils. Less body, malt flavor, and hop character than a Czech Premium Pale Lager. More robust versions can approach a Munich Helles in flavor, but with more of an adjunct quality.

Question 6

International Amber Lager

Answer 6

Less well-developed malt flavor than a Vienna Lager, often with an adjunct taste. Less robust flavor and bitterness than Altbier.

Question 7

International Dark Lager

Answer 7

Less flavor and richness than Munich Dunkel, Schwarzbier, or other dark lagers. Frequently uses adjuncts, as is typical of other International Lagers.

Question 8

Czech Pale Lager

Answer 8

A lighter-bodied, lower-intensity, refreshing, everyday version of Czech Premium Pale Lager.

Question 9

Czech Premium Pale Lager

Answer 9

More color, malt richness, and body than a German Pils, with a fuller finish and a cleaner, softer impression. Stronger than a Czech Pale Lager.

Question 10

Czech Amber Lager

Answer 10

The style can be similar to a Vienna Lager but with stronger Czech late hop character, or that approaching a British Bitter but significantly richer with more of a deep caramel character. Large brewery versions are generally similar to Czech Premium Pale Lager with slightly darker malt flavors and less hop, while smaller breweries often make versions with considerable hop character, malt complexity, or residual sweetness.

Question 11

Czech Dark Lager

Answer 11

The beer is the Czech equivalent of a dark lager ranging in character from Munich Dunkel to Schwarzbier, but typically with greater malt richness and hop aroma, flavor, and bitterness.

Question 12

Munich Helles

Answer 12

Similar in malt balance and bitterness to Munich Dunkel, but less malty-sweet in nature and pale rather than dark and rich. More body and malt presence than a German Pils, but less crisp and with less hop character throughout. Similar malt profile as a German Helles Exportbier, but with fewer hops in the balance and slightly less alcohol. Less body and alcohol than a Festbier.

Question 13

Festbier

Answer 13

Less intense and less richly toasted than a Märzen. Stronger than a Munich Helles, with a bit more body, and hop and malt flavor. Less rich in malt intensity than a Helles Bock. The malt complexity is similar to a highergravity Czech Premium Pale Lager, although without the associated hops.

Question 14

Helles Bock

Answer 14

Can be thought of as either a pale version of a Dunkles Bock, or a Munich Helles or Festbier brewed to bock strength. While quite malty, this beer typically has less dark and rich malt flavors, and can be drier, hoppier, and more bitter than a Dunkles Bock. Less strong than a pale Doppelbock, but with similar flavors.

Question 15

German Leichtbier

Answer 15

Like a lower-alcohol, lighter-bodied, slightly less aggressive German Pils or Munich Helles. More bitter and flavorful than an American Light Lager.

Question 16

Kölsch

Answer 16

Can be mistaken for a Cream Ale or somewhat subtle German Pils.

Question 17

German Helles Exportbier

Answer 17

Less finishing hops and more body than a German Pils. More bitter and drier than a Munich Helles. Stronger, drier, but less hoppy than a Czech Premium Pale Lager.

Question 18

German Pils

Answer 18

Lighter in body and color, drier, crisper, more fully attenuated, more lingering bitterness, and higher carbonation than a Czech Premium Pale Lager. More hop character, malt flavor, and bitterness than International Pale Lager. More hop character and bitterness with a drier, crisper finish than a Munich Helles; the Helles has more malt intensity, but of the same character as the German Pils.

Question 19

Märzen

Answer 19

Not as strong and rich as a Dunkles Bock. More malt depth and richness than a Festbier, with a heavier body and slightly less hops. Less hoppy but equally malty as a Czech Amber Lager, but with a different malt profile.

Question 20

Rauchbier

Answer 20

Like a Märzen with but with a balanced, sweet, smoky aroma and flavor and a somewhat darker color.

Question 21

Dunkles Bock

Answer 21

Darker, with a richer malty flavor and less apparent bitterness than a Helles Bock. Less alcohol and malty richness than a Doppelbock. Stronger malt flavors and higher alcohol than a Märzen. Richer, less attenuated, and less hoppy than a Czech Amber Lager.

Question 22

Vienna Lager

Answer 22

Similar malt flavor as a Märzen, but lighter in intensity, and body, with a touch more bitterness and dryness in the balance. Lower in alcohol than Märzen or Festbier. Less rich, malty, and hoppy than Czech Amber Lager.

Question 23

Altbier

Answer 23

More bitter and malty than International Amber Lagers. Somewhat similar to California Common, both in production technique and finished flavor and color, though not in ingredients. Less alcohol, less malty richness, and more bitterness than a Dunkles Bock. Drier, richer, and more bitter than a Vienna Lager.

Question 24

Munich Dunkel

Answer 24

Not as intense in maltiness or as strong as a Dunkles Bock. Lacking the more roasted flavors and often the hop bitterness of a Schwarzbier. Richer, more malt-centric, and less hoppy than a Czech Dark Lager.

Question 25

Schwarzbier

Answer 25

In comparison with a Munich Dunkel, usually darker in color, drier on the palate, lighter in body, and with a noticeable (but not high) roasted malt edge to balance the malt base. Should not taste like an American Porter made with lager yeast. Drier, less malty, with less hop character than a Czech Dark Lager.

Question 26

Doppelbock

Answer 26

A stronger, richer, more full-bodied version of either a Dunkles Bock or a Helles Bock. Pale versions will show higher attenuation and less dark fruity character than the darker versions.

Question 27

Eisbock

Answer 27

Eisbocks are not simply stronger Doppelbocks; the name refers to the process of freezing and concentrating the beer, and is not a statement on alcohol; some Doppelbocks are stronger than Eisbocks. Not as thick, rich, or sweet as a Wheatwine.

Question 28

Baltic Porter

Answer 28

Combines the body, maltiness, richness, and smoothness of a Doppelbock, the darker malt character of an English Porter, the roast flavors of a Schwarzbier, and alcohol and fruitiness of and Old Ale. Much less roasted and often lower in alcohol than an Imperial Stout.

Question 29

Weissbier

Answer 29

Compared to American Wheat, has a banana and clove yeast character and less bitterness. Compared to a Dunkles Weissbier, has a paler color and less malt richness and flavor.

Question 30

Dunkles Weissbier

Answer 30

Combines the yeast and wheat character of Weissbier with the malty richness of a Munich Dunkel. The banana-and-clove character is often less apparent than in a Weissbier due to the increased maltiness. Has a similar yeast character as Roggenbier, but without the rye flavor and increased body.

Question 31

Weizenbock

Answer 31

Stronger and richer than a Weissbier or Dunkles Weissbier, but with similar yeast character. More directly comparable to the Doppelbock style, with the pale and dark variations. Can vary widely in strength, but most are in the Bock to Doppelbock range.

Question 32

Ordinary Bitter

Answer 32

Some modern variants are brewed exclusively with pale malt and are known as golden ales, summer ales, or golden bitters. Emphasis is on the bittering hop addition as opposed to the aggressive middle and late hopping seen in American ales.

Question 33

Best Bitter

Answer 33

More alcohol than an ordinary bitter, and often using higher-quality ingredients. Less alcohol than a strong bitter. More caramel or base malt character and color than a British Golden Ale. Emphasis is on the bittering hop addition as opposed to the aggressive middle and late hopping seen in American ales.

Question 34

Strong Bitter

Answer 34

More evident malt and hop flavors than in a special or best bitter, as well as more alcohol. Stronger versions may overlap somewhat with British Strong Ales, although Strong Bitters will tend to be paler and more bitter. More malt flavor (particularly caramel) and esters than an American Pale Ale, with different finishing hop character.

Question 35

British Golden Ale

Answer 35

More similar to an American Pale Ale than anything else, although it is often lower in alcohol and usually features British ingredients. Has no caramel and fewer esters compared to British Bitters and pale ales. Dry as Bitters but with less malt character to support the hops, giving a different balance. Often uses (and features) American hops, more so than most other modern British styles. Balance of hoppiness between a Blonde Ale and an American Pale Ale.

Question 36

Australian Sparkling Ale

Answer 36

Superficially similar to English Pale Ales, although much more highly carbonated, with less caramel, less late hops, and showcasing the signature yeast strain and hop variety. More bitter than IBUs might suggest due to high attenuation, low final gravity, and somewhat coarse hops.

Question 37

English IPA

Answer 37

Generally will have more late hops and less fruitiness and caramel than British pale ales and Bitters. Has less hop intensity and a more pronounced malt flavor than typical American IPAs.

Question 38

Dark Mild

Answer 38

Some versions may seem like lowergravity modern English Porters. Much less sweet than London Brown Ale.

Question 39

British Brown Ale

Answer 39

More malty balance than British Bitters, with more malt flavors from darker grains. Stronger than a Dark Mild. Less roast than an English Porter. Stronger and much less sweet than London Brown Ale.

Question 40

English Porter

Answer 40

Differs from American Porter in that it usually has softer, sweeter, and more caramelly flavors, lower gravities, and usually less alcohol; American Porter also usually has more hop character. More substance and roast than a British Brown Ale. Higher in gravity than a Dark Mild.

Question 41

Scottish Light

Answer 41

See category introduction. Similar to other Scottish Ales but lower in alcohol, and darker in color. Similar in strength to the low end of Dark Mild, but with a different flavor profile and balance.

Question 42

Scottish Heavy

Answer 42

See category introduction. Similar to other Scottish Ales in flavor profile, lighter in color and stronger than a Scottish Light. Similar in strength to Ordinary Bitter, but with a different flavor profile and balance.

Question 43

Scottish Export

Answer 43

See category introduction. Stronger than other Scottish Ales, but with a similar flavor profile. Similar in strength to Best Bitter and Strong Bitter, but with a different flavor profile and balance.

Question 44

Irish Red Ale

Answer 44

A less-bitter and hoppy Irish equivalent to an English Bitter, with a dryish finish due to roasted barley. More attenuated with less caramel flavor and body than equivalent-strength Scottish Ales.

Question 45

Irish Stout

Answer 45

Lower strength than an Irish Extra Stout. Darker in color (black) than an English Porter (brown).

Question 46

Irish Extra Stoutv

Answer 46

Midway between an Irish Stout and a Foreign Extra Stout in strength and flavor intensity, although with a similar balance. More body, richness, and often malt complexity than an Irish Stout. Black in color, not brown like an English Porter.

Question 47

Sweet Stout

Answer 47

Much sweeter and less bitter-tasting than other stouts, except the stronger Tropical Stout. The roast character is mild, not burnt like other stouts. Can be similar in balance to Oatmeal Stout, albeit with more sweetness.

Question 48

Oatmeal Stout

Answer 48

Most are like a cross between an Irish Extra Stout and a Sweet Stout with oatmeal added. Several variations exist, with the sweeter versions more like a Sweet Stout with oatmeal instead of lactose, and the drier versions more like a more nutty, flavorful Irish Extra Stout. Both tend to emphasize the body and mouthfeel.

Question 49

Tropical Stout

Answer 49

Tastes like a scaled-up Sweet Stout with higher fruitiness. Similar to some Imperial Stouts without the high bitterness, strong or burnt roastiness, and late hops, and with lower alcohol. Much sweeter and less hoppy than American Stouts. Much sweeter and less bitter than the similar-gravity Foreign Extra Stouts.

Question 50

Foreign Extra Stout

Answer 50

Similar in balance to an Irish Extra Stout, but with more alcohol. Not as big or intense as an Imperial Stout. Lacking the strong bitterness and high late hops of American Stout. Similar gravity as Tropical Stout, but with a drier finish and higher bitterness.

Question 51

British Strong Ale

Answer 51

Significant overlap in gravity with Old Ale, but not having an aged character. A wide range of interpretations is possible. Should not be as rich or strong as an English Barley Wine. Stronger than the stronger everyday Strong Bitter, British Brown Ale, and English Porter. More specialty malt or sugar character than American Strong Ale.

Question 52

Old Ale

Answer 52

Roughly overlapping the British Strong Ale and the lower end of the English Barley Wine styles, but always having an aged quality. The distinction between an Old Ale and a Barley Wine is somewhat arbitrary above 7% ABV, and generally means having a more significant aged quality.

Question 53

Wee Heavy

Answer 53

Somewhat similar to an English Barley Wine, but often darker and more caramelly.

Question 54

English Barley Wine

Answer 54

Less hoppy and bitter, maltier and fruitier than American Barleywine. Can overlap Old Ale on the lower end of the range, but without heavier signs of age. Not as caramelly and often not as sweet as a Wee Heavy.

Question 55

Blonde Ale

Answer 55

Typically has more flavor than American Lager and Cream Ale. Less bitterness than an American Pale Ale. Perhaps similar to some maltier examples of Kölsch.

Question 56

American Pale Ale

Answer 56

Typically lighter in color, cleaner in fermentation profile, and having fewer caramel flavors than English counterparts. There can be some overlap in color between American Pale Ale and American Amber Ale. The American Pale Ale will generally be cleaner, have a less caramelly malt profile, less body, and often more finishing hops. Less bitterness in the balance and alcohol strength than an American IPA. Maltier, more balanced and drinkable, and less intensely hop-focused and bitter than session-strength American IPAs (aka Session IPAs). More bitter and hoppy than a Blonde Ale.

Question 57

American Amber Ale

Answer 57

Darker, more caramelly, more body, and generally less bitter in the balance than American Pale Ales. Less alcohol, bitterness, and hop character than Red IPAs. Less strength, malt, and hop character than American Strong Ales. Less chocolate and dark caramel than an American Brown Ale.

Question 58

California Common

Answer 58

Superficially similar to an American Amber Ale, but with specific choices for malt and hopping – the hop flavor and aroma is traditional (not modern) American hops, malt flavors are toastier, the hopping is always assertive, and a warm-fermented lager yeast is used. Less attenuated, less carbonated and less fruity than Australian Sparkling ale.

Question 59

American Brown Ale

Answer 59

More chocolate and caramel flavors than American Pale or Amber Ales, typically with less prominent bitterness in the balance. Less bitterness, alcohol, and hop character than Brown IPAs. More bitter and generally hoppier than English Brown Ales, with a richer malt presence, usually higher alcohol, and American or New World hop character.

Question 60

American Porter

Answer 60

More bitter and often stronger with more dark malt qualities and dryness than English Porters or Pre-Prohibition Porters. Less strong and assertive than American Stouts.

Question 61

American Stout

Answer 61

Like a hoppy, bitter, strongly roasted Irish Extra Stout. Much more roast and body than a Black IPA. Bigger, stronger versions belong in the Imperial Stout style. Stronger and more assertive, particularly in the dark malt or grain additions and hop character, than American Porter.

Question 62

Imperial Stout

Answer 62

Darker and more roasty than Barleywines, but with similar alcohol. More complex, with a broader range of possible flavors, than lower-gravity stouts.

Question 63

American IPA

Answer 63

Stronger and more highly hopped than American Pale Ale. Compared to English IPA, has less caramel, bread, and toast; often more American or New World hops; fewer yeast-derived esters; less body and often a more hoppy balance; and is slightly stronger than most examples. Less alcohol than a Double IPA, but with a similar balance.

Question 64

Belgian IPA

Answer 64

A cross between an American IPA or Double IPA with a Belgian Golden Strong Ale or Belgian Tripel. This style is may be spicier, stronger, drier, and fruitier than an American IPA.

Question 65

Black IPA

Answer 65

Balance and overall impression of an American or Double IPA with restrained roast similar to the type found in Schwarzbier. Not as rich and roasty as American Stout and Porter, and with less body and increased smoothness and drinkability.

Question 66

Brown IPA

Answer 66

A stronger and more bitter version of an American Brown Ale, with the dry balance of an American IPA. Has less of a roasted flavor than Black IPA, but more chocolate flavors than a Red IPA.

Question 67

Red IPA

Answer 67

A stronger, hoppier, more bitter version of American Amber Ale. Not as malty and sweet as an American Strong Ale. Drier, less alcohol, and not as malty as American Barleywine. Less chocolate and caramel than Brown IPA, but otherwise similar balance.

Question 68

Rye IPA

Answer 68

Drier, slightly spicier, and slightly creamier than an American IPA, with more of a lingering bitterness and spiciness in the finish. Does not have the intense rye malt or Weizen yeast character of a Roggenbier.

Question 69

White IPA

Answer 69

Bitter, hoppy, and stronger like an American IPA but fruity, spicy, and light like a Witbier. Typically late hops are not as prominent as in American IPA.

Question 70

Hazy IPA

Answer 70

Has a fuller, softer mouthfeel, a more fruit-forward late hop expression, a more restrained perceived bitterness balance, and a hazier appearance than American IPA.

Question 71

Double IPA

Answer 71

Bigger than English and American IPAs in alcohol strength, bitterness, and hoppiness. Less malty-rich, less body, drier, and with a greater overall hop balance than American Barleywine.

Question 72

American Strong Ale

Answer 72

Generally not as strong and as rich as an American Barleywine. More malt balanced than an American or Double IPA. More American hop intensity than a British Strong Ale. Maltier and fuller-bodied than a Red IPA.

Question 73

American Barleywine

Answer 73

Greater emphasis on hop bitterness, flavor, and aroma than English Barley Wine, often featuring American hop varieties. Typically paler than the darker English Barley Wines and lacking their deeper malt flavors, but darker than the golden English Barley Wines. Differs from a Double IPA in that the hops are not extreme, the malt is more forward, and the body is fuller and often richer. American Barleywine typically has more residual sweetness than Double IPA, which affects the overall drinkability (sipping vs. drinking).

Question 74

Wheatwine

Answer 74

More than simply a wheat-based barleywine, many versions have very expressive fruity and hoppy notes, while others develop complexity through oak aging. Less emphasis on the hops than American Barleywine. Has roots in American Wheat Beer rather than any German wheat style, so should not have any Weizen yeast character.

Question 75

Berliner Weisse

Answer 75

Compared to Lambic, has a clean lactic sourness with restrained to below sensory threshold Brett. Also lower in alcohol content. Compared to Straight Sour Beer and Catharina Sour, is lower gravity and may contain Brett.

Question 76

Flanders Red Ale

Answer 76

Less malty-rich than an Oud Bruin, often with more of a fruity-tart and acetic profile.

Question 77

Oud Bruin

Answer 77

A deeper malt character with more caramel, toffee, and chocolate flavors and darker color distinguishes these beers from Flanders Red Ale. The Oud Bruin is less acetic and maltier than a Flanders Red, and the fruity flavors are more malt-oriented. In modern times, Oud Bruin also tends to be higher in alcohol than is typically seen in Flanders Red Ales. Differs from Lambic in that they are not spontaneously fermented, and don’t contain wheat.

Question 78

Lambic

Answer 78

Often has a simpler sourness and less complexity than a Gueuze, but more variability from batch to batch. Traditionally served uncarbonated from pitchers, while Gueuze is bottled and very highly carbonated.

Question 79

Gueuze

Answer 79

More complex and carbonated than a Lambic. The sourness isn’t necessarily stronger, but it tends to have more of a well-developed wild character.

Question 80

Fruit Lambic

Answer 80

A Gueuze with fruit, not just a sour Fruit Beer; the wild character must be evident.

Question 81

Gose

Answer 81

Perceived acidity is not as intense as Berliner Weisse or Gueuze. Restrained use of salt, coriander, and Lacto – should not taste overtly salty. Coriander aroma can be similar to a Witbier. Haziness similar to a Weissbier.

Question 82

Witbier

Answer 82

Low bitterness level with a balance similar to a Weissbier, but with spice and citrus character coming from additions more so than the yeast.

Question 83

Belgian Pale Ale

Answer 83

Fairly similar to pale ales from England (11C Strong Bitter), typically with a slightly different yeast character and a more varied malt profile. Less yeast character than many other Belgian beers, though.

Question 84

Bière de Garde

Answer 84

Calling this a farmhouse beer invites comparisons to Saison, which has a completely different balance – Bière de Garde is malty and smooth, while Saison is hoppy and bitter. Actually has more of a similarity in malt profile to a Bock.

Question 85

Belgian Blond Ale

Answer 85

Similar strength and balance as a Belgian Dubbel but gold in color and without the darker malt flavors. Similar character as a Belgian Strong Golden Ale or Belgian Tripel, although a bit maltier, not as bitter, and lower in alcohol.

Question 86

Saison

Answer 86

The pale, standard strength versions is like a more highly-attenuated, hoppy, and bitter Belgian Blond Ale with a stronger yeast character. At super strength and pale color, similar to a Belgian Tripel, but often with more of a grainy, rustic quality and sometimes with a spicier yeast character.

Question 87

Belgian Golden Strong Ale

Answer 87

Often confused with Belgian Tripel, but is usually paler, lighter-bodied, crisper, and drier. Tends to use yeast that favor ester development (particularly pome fruit) over spiciness in the balance, and has more of a late hop character.

Question 88

Belgian Single

Answer 88

Like a top-fermented Belgian interpretation of a German Pils – pale, hoppy, and wellattenuated, but with a strong Belgian yeast character. Has less sweetness, higher attenuation, less character malt, and is more hop-centered than a Belgian Pale Ale. More like a much smaller, more highly-hopped Belgian Tripel (with its bitterness and dryness) than a smaller Belgian Blond Ale.

Question 89

Belgian Dubbel

Answer 89

Perhaps similar to a Dunkles Bock but with a Belgian yeast and sugar character. Similar in strength and balance to a Belgian Blond Ale, but with a richer malt and ester profile. Less strong and intense than a Belgian Dark Strong Ale.

Question 90

Belgian Tripel

Answer 90

May resemble a Belgian Golden Strong Ale but slightly darker and a bit fuller-bodied, with more emphasis on phenols and less on esters, and fewer late hops. Should not seem like a blond Barleywine.

Question 91

Belgian Dark Strong Ale

Answer 91

Like a larger Belgian Dubbel, with a fuller body and increased malt richness. Not as bitter or hoppy as a Belgian Tripel, but of similar strength.