BJCP Style Descriptions Flashcards
1A Light American Lager
A lower gravity and lower calorie beer. Crisp and dry with low grainy or corn-like sweetness (contains up to 40% corn or rice). No to low hop aroma, flavor and bitterness. Even balance. No diacetyl or fruitiness
1B Standard American Lager
Similar to lite beer, with a bit more body and alcohol and slightly more hop presence.
1C Premium American Lager
Low to medium levels of maltiness, hop bitterness, aroma and flavor. Can be all malt or have fewer adjuncts than standard/lite versions. More flavor and body as well.
1D Munich Helles
Malt-accentuated beer (pils malt) - well-attenuated. Low to medium noble hop aroma and bitterness support malt. Medium body and carbonation and malty finish.
1E Dortmunder Export
Balanced, smooth and crisply refreshing with the malt profile of a Helles and the hop character of a Pils. Dortmunders are slightly stronger than both. High-sulfate water in the region accentuates the hop bitterness and produces a perceptible “minerally” taste.
2A German Pilsner (Pils)
Crisp, clean, refreshing - prominently features German noble hop bitterness. Drier and crisper than a Bohemian Pilsener - lighter in body and color, with a highly attentuated bitter finish
2B Bohemian Pilsener
The original clear, light-colored beer - brewed with the world’s softest, most mineral free water. Moravian malted barley and decoction mashing provide a rich malt character. Saaz hops and soft water yield a soft rounded hop profile. Traditional Czech yeasts sometimes produce a background diacetyl note.
2C Classic American Pilsner
A style of Pilsner brewed by German immigrants who brought the style and the yeast with them. Medium-bodied with a rich creamy mouthfeel with medium to high carbonation. SImilar to European Pilsners, but adapted to the US with American barley, corn, rice, and American hop varieties. CAPs died out after Prohibition, but have been revived by homebrewers, brewpubs, and craft breweries.
3A Vienna Lager
Nearly extinct in its country of origin - Austria - Vienna Lager continues in Mexico and in US craft breweries. Malt-balanced with a lightly toasty and complex, melanoidin-rich profile, these beers are balanced by Continental (preferably noble) hops. Their soft, elegant malt complexity is enhanced by a crisp clean, dry lager finish.
3B Oktoberfest/Märzen
These beers are traditionally brewed in the spring, stored in caves and broken out for autumn celebrations. An adaptation of Vienna Lager, the rich German malt aroma and toasty flavor come from Vienna and Munich malts - balanced by noble hop varieties. Oktoberfests are smooth and rich with a a depth of malt character and a clean, dry lager finish.
4A Dark American Lager
These lagers are darker than pale and not assertively bitter or roasted. Moderately crisp with a low level of sweetness and hints of coffee, molasses, or cocoa. Hop flavor and bitterness are low. Light yeast-character aromas of green apple, DMS, or fruit esters are acceptable, but diacetyl and burnt and strong roasted aromas/flavors are faults.
4B Munich Dunkel
Complex Munich malt character is not as intense as an Oktoberfest or as roasted as a Schwarzbier. Typically decoction-mashed, Munich Dunkels often display bread-crust melanoidins. Mild caramel, toast, chocolate or nuttiness are acceptable; diacetyl or fruity esters are not.
4C Schwarzbier
A dark German lager that balances roasted, yet smooth malt flavors with moderate hop bitterness. Darker, drier, and more roasty than a Munich Dunkel. May have a hint of caramel, chocolate and a coffee-like (but never burnt) roastiness. Noble hop bitterness, flavor, and aroma are typical. Clean lager character with no fruit flavors or diacetyl.
5A Maibock/Helles Bock
The pale member of the bock family. Deep gold to light amber, with emphasis on rich continental malts with light toasted or melanoidin quality. Low to no noble hop aroma and flavor with moderate hop bitterness. May have life DMS (pils malt) - no diacetyl or fruitiness. Medium bodied.
5B Traditional Bock
Light to copper brown. Complex maltiness from Munich and Vienna malts - often with rich melanoidins. Enough hops to support malt. Clean and well-attenuated, slight sweetness, no hop flavor, no roasted or burnt character, and no fruity esters or diacetyl. Smooth alcohol without harshness or astringency.
5C Doppelbock
Deep gold to dark brown. Very strong maltiness, often with melanoidins or toasty aromas. Light caramel and chocolate; no hop flavor or aroma, and only low hop bitterness. Optional prune, plum, grape esters. No roasted or burned character and no diacetyl. Full-bodied with moderate, smooth alcohol. Most versions fairly sweet.
5D Eisbock
Deep copper to dark brown. Rich, sweet, and malty - balanced by significant alcohol. May have melanoidins, toast, caramel or light chocolate. No hop aroma or flavor and enough hop bitterness to offset malt sweetness. Plum, prune, or grape esters. Full-bodied with clean finish of malt & alcohol. Not cloying.
6A Cream Ale
An ale version of the American lager style. Pale straw to moderate gold. Faint malt, corn-like aroma (DMS). Low to no hop aroma and bitterness and low to medium maltiness. Faint fruitiness, some DMS - no diacetyl. Light, crisp body with high attenuation and high carbonation.
6B Blonde Ale
An entry level craft beer produced by American microbreweries and brewpubs. Style varies, with some resembling less assertive English and American pale ales. Light yellow to deep gold. Balanced toward soft malty sweetness. Low to emdium esters optional. Light to moderate hop flavors and low to medium bitterness - no diacetyl. Medium-bodied and smooth.
6C Kolsch
Originally from Cologne, Germany, Kolsch is a light, highly attentuated ale. Low pils malt and noble hop aroma with subtle fruit aromas (apple, pear) acceptable. Very pale to light gold color. The soft rounded palate is balanced between soft malt and medium noble hop flavor and bitterness. Smooth and crisp with no diacetyl or fusels.
6D American Wheat or Rye Beer
Many variations exist - from easy drinking sweet beers to aggressively hopped dry versions with wheat or rye flavor. Darker versions resemble Dunkelweizens and some even use lager yeast. American hop flavor and bitterness. Moderate to no esters - American yeast. Light to medium body and high carbonation, with light alcohol warmth acceptable.
7A Northern German Altbier
A clean and relatively bitter beer - balanced by some maltiness. Most are fermented with lager yeast, although some are fermented with ale yeast at cool temperatures. Both types are lagered. These beers are generally darker, sweeter and less bitter than Dusseldorf Alts.
7B California Common
A lightly fruity beer with grainy maltiness, toasty, caramel flavors and the signature woodsy, rustic character of Northern Brewer hops. Fermented at cool ale temperatures with lager yeast, the style originated in San Francisco in the days before refrigeration.
7C Dusseldorf Altbier
Well-balanced, bitter and malty, with a clean, smooth, well-attenuated finish. Alt is German for “old” and refers to the top-fermented ale styles made before lagers began to dominate German brewing. Fermented at cool ale temperatures and lagered cold, Dusseldorf Altbiers are cleaner and smoother than most ales.
8A Standard/Ordinary Bitter
Mostly draught ales with low carbonation - served under no pressure at cellar temps. Emphasize earthy British bittering hops (vs. middle or late-hopping) balanced by malt sweetness, with “burtonized” water and crystal malt to add fullness. Light, easy drinking session beers.
8B Special/Best/Premium Bitter
Flavorful and refreshing session beer - typically the brewery’s premium product. More malt flavor than ordinary bitter and higher alcoholic strength and body.
8C Extra Special/Strong Bitter (English Pale Ale)
More malt, fruitiness and hop flavors than Ordinary or Best bitters. Higher alcohol levels often add some smooth alcohol warmth. Bottled or kegged versions (EPAs) approximate strong bitters, but are pasteurized, more carbonated, and frequently have different IBUs than draught versions.
9A, B, C, Scottish Ales
Easy-drinking, malt-forward session beers. Alcoholic strength is the main difference between the three Scottish ales. All have malty flavor with light caramel notes, some fruit esters and low diacetyl. Low to medium hop bitterness (little hop flavor or aroma) and a dry finish (from roasted barley). Similar to their English counterparts (bitters), but less hoppy and often darker in color.
9D Irish Red Ale
A malty, easy-drinking beer for Irish beer drinkers who want a change from stout. Aroma and flavor are clean with malt, caramel, and toffee notes. Low hop bitterness, flavor or aroma. Deep reddish copper color with a medium body. Finishes clean, smooth, and dry.
9E Strong Scotch Ale
A strong, rich, smooth, malty beer well-suited to the Scottish climate and culture. May have some kettle caramelization and peatiness. Long fermentation at cool temperatures and a low hopping rate result in clean, intense malt flavor. Alcohol warmth usually present.
10A American Pale Ale
An American version of English pale ales, using American ingredients. Moderate to strong hop aroma, flavor and bitterness - from citrusy American hop varieties. Light and crisp, medium-bodied, and easy to drink.
10B American Amber Ale
Similar to American Pale Ales, but darker in color, with more carmel flavor and more body. Balanced more evenly between malt and bitterness. American hop varieties - often with citrusy character.
10C American Brown Ale
A strongly flavored, hoppy brown beer, similar to American Pale, American Amber, and Northern English Brown ales, but darker still. Have strong flavors, more citrusy hops and more maltiness to balance the hop bitterness and finish. Often have distinct caramel and chocolate character. The style was originated by American homebrewers.
11A English Brown Ale (Mild)
A light-flavored, malt-accented session beer - refreshing, yet flavorful. Some seem like lower-gravity brown porters. Generally served on draught. “Mild” may refer to less hops, or to younger porter-style beers that were less sour than aged versions. Increasingly rare in the UK.
11B Southern English Brown
“London-style” rich malt-oriented brown ale with a caramel, dark fruity complexity. May resemble a smaller version of a sweet stout or sweet version of a dark mild. Darker, sweeter, and lower gravity than Northern Brown Ales. Increasingly rare.
11C Northern English Brown
Drier and more hoppy than a Southern Brown with a nutty character (rather than caramel). moderate malt sweetness with a medium-dry finish and toffee or biscuit notes. Malt-hop balance nearly even. Fruity esters often present and low levels of diacetyl acceptable.
12A Brown Porter
A substantial dark English ale with restrained roasty characteristics. Softer and sweeter with more caramel flavors than Robust porters, with higher gravity and alcohol. Malt balanced, frequently with chocolate, caramel, coffee, and toffee notes.
12B Robust Porter
Malty dark ale with a complex and flavorful roasty character. Black patent character distinguishes these (largely American) beers form Brown porters. Strong hop character and significant fermentation by-products are optional.
12C Baltic Porter
Originally made in countries bordering the Baltic Sea, these beers were derived from English porters and Russian Imperial Stouts. Very complex with multiple layers of flavor, Baltic Porters have the maltiness of English porters and the restrained roastiness of Schwarzbier - with a higher alcohol content than either. Generally fermented with lager yeast or with ale yeast at cold temperatures.
13A Dry Stout
(Irish Stout) Evolved from London porters, but fuller, creamier, and more body and strength. Dark (sometimes opaque) color, use of roasted barley, and dry finish are trademarks of the style. Moderate roasted graininess, coffee, and bitter chocolate notes and no esters or diacetyl.
13B Sweet Stout
(English or Milk Stout) Dark roasted graininess (black, malt, roasted barley, chocolate malt) with coffee/chocolate notes and a moderate hop bitterness. Sweet flavor profile comes from a high percentage of unfermentable dextrins and the addition of lactose (milk sugar - thus the name milk stout)
13C Oatmeal Stout
English variation on Sweet Stout that uses oatmeal rather than lactose for body and complexity. Not as sweet as sweet stouts, with a soft texture and rich flavor. Pale, caramel and dark-roasted grains malts and oatmeal contribute to the medium full body. Medium hop bitterness balances malt.
13D Foreign Extra Stout
Very dark, moderately strong roasty ale that can vary significantly from brewer to brewer. Originally brewed for tropical markets, style may be sweet, dry roasty, estery, grainy, or rum-like. Full-bodied, often with a smooth alcohol warmth. Most are brewed with ale yeast, but some tropical versions may be brewed with lager yeast.
13E American Stout
Hoppy, bitter, strongly roasted stout (may resemble foreign export stouts). Roasted character, malt sweetness and finishing hops vary by brewery. Bolder roasted malt flavors and hopping than traditional stouts. American malts and hop varieties differentiate these from other stout categories.
13F Russian Imperial Stout
Rich and complex with roasty grains, maltiness, fruity esters, and alcoholic strength with coffee, dark fruit and bitter chocolate notes. An intensely flavored big dark ale, originally brewed in England for export to the Baltic states and Russia. English versions often have a complex grain bill and forward ester profile. American versions have more bitterness, roasted character and American finishing hops.
14A English IPA
Hoppy, moderately strong pale ale using English malt, hop and yeast varieties. More malty with less hop character than American IPAs. Most modern English IPAs lack the strength and character of their forbears, with some brewed to under 4% ABV.
14B American IPA
Hoppy, bitter, moderately strong American pale ale. An American version of the historical English style, brewed with American malts, yeast and hop varities. Often mashed at lower temps for high attenuation. Hop bitterness, flavor and aroma are pronounced and balanced by rich malts and clean American yeast. Some esters and caramel may be present - no diacetyl.
14C Imperial IPA
Intensely hoppy, very strong pale ale without the big maltiness of a barleywine. Drinkable and clean - showcases hop bitterness, flavor and aroma, with a touch of fruitiness. Highly attentuated.
15A Weizen/Weissbier
Pale, spicy, fruity, and refreshing wheat-based ale that originated in Southern Germany. Once a summer specialty, it is now popular all year long. lightly hopped, with a pronounced banana and clove yeast character, these beers are best consumed young and fresh. Hefe-weeizens are unfiltered and cloudy with yeast. Krystall weizens are clear, fruity, and less phenolic.
15B Dunkelweizen
An old-fashioned Bavarian wheat beer - darker due to Munich and Vienna malts, in addition to up to 70% wheat malt. Decoction-mashed gives the beer body without a cloying sweetness.
15C Weizenbock
A Dunkelweizen brewed to Bock strength. Strong, malty, fruity wheat-based ales, unfiltered and yeasty - with Munich and Vienna malts in addition to the wheat like the other German wheat beers, Weizenbocks are spicy, fruity, and rich.
15D Roggenbier
Basically a Dunkelweizen made with rye instead of wheat, but wiht more body and light finishing hops. Originally made in Regensburg, Bavaria, Roggenbiers ahve a more pronounced grain flavor from the rye. These beers sometimes have caraway seeds added as well.
16A Witbier
A refreshing, elegant, soft and tasty moderate-strength wheat-based ale. A 400-year old style that was revived by Pierre Celis in Hoegaarden. Witbier has grown steadily in popularity in Belgium and abroad. Spiced with orange peel and coriander, the beer is delicate and does not age well, so it is best consumed young.
16B Belgian Pale Ale
A fruity, moderately malty, easy-drinking copper colored ale. May have a slightly spicy character due to Belgian yeast strains. Brewed since the 1700s, the style was influenced by the British after WWII. Clean and well-balanced, these are Belgian “session beers” brewed mostly in Flemish areas like Antwerp and Brabant.
16C Saison
A refreshing, medium to strong, fruity/spicy ale with a distinctive orange-yellow color. These “farmhouse ales” are highly carbonated, well-hopped and dry, with a light acidity. Traditionally a summer specialty in Wallonia, they were typically brewed at the end of the cool season to last through the hot summer and into the harvest.
16D Biere de Garde
A fairly strong malt-flavored, lagered “farmhouse ale.” A traditional ale from Northern France, brewed in early spring and kept in cold cellars for consumption in the warmer months. Related to Saison, but rounder, richer, sweeter, maltier, but with a less spicy tart profile.
16E Belgian Specialty Ale
This style encompasses a wide range of Belgian ales from small, artisanal breweries. They tend to be unique beers that, for the most part, are not well-known outside the region where they were brewed. This is a catch-all category for beers that are Belgian in nature (malt, hops, yeast) but do not fit into other style parameters.
17A Berliner Weisse
A regional specialty of Berlin - the “Champagne of the North.” Lively and refreshing - made with about 50% wheat malt and 50% Pilsner malt. The beer’s distinct sour tartness comes from the introduction of Lactobacillus delbruckii bacteria. Low alcohol, fresh and delicate with a pronounced sour finish.
17B Flanders Red
From West Flanders (Belgium). Long aging and blending of younger beers with older beers produces a wine-like, deep red, sour beer with enormous complexity. Vienna and/or Munich malts with cara-malts, flaked maize and Special B all contribute to the Flanders Red Profile.
17C Flanders Brown/Oud Bruin
Similar to the Flanders Reds but originating in East Flanders. Made with Pils malt, dark cara-malts and a small portion of roasted malts, these beers have a sour flavor profile and are very complex. Lactobacillus and acetobacters create the sourness.
17D Straight (Unblended) Lambic
The single-barrel version of Lambic beer is made with approximately 1/3 unmalted wheat. Brettanomyces wild yeast and Pediococcus bacteria are the source of the intense aromas, flavors and sourness of these beers - which hearken back to older brewing methods. They are often served young and fresh in pubs. Older versions are very intense and are generally blended with younger beers.
17E Gueuze
A Lambic beer made by combining old Lambics with younger ones to stimulate a secondary fermentation in the bottle. They are typically blended when the older beer is roughly two years old and then aged for another year in the bottle. Gueuze is the most popular type of Lambic and is characterized by effervescence, enormous complexity and an intense sourness.
17F Fruit Lambic
Lambics originated before hops were the dominant flavoring in beer - when brewers used fruites and spices to offset the sweetness of the malt. Traditional fruits include raspberries and sour cherries - although in recent years some breweries flavor them with a range of fruit flavorings and extracts.
18A Belgian Blond Ale
A moderate-strength golden ale that has a subtle Belgian complexity, slightly sweet flavor and dry finish. Relatively new style intended to appeal to Pils drinkers. Similar in strength to a Dubbel - sweeter and less bitter than Tripels or Golden Strongs.
18B Belgian Dubbel
Deep reddish Belgian ale - moderately strong with a malty complexity. Originally brewed in monasteries in the middle ages. Brewed with unrefined sugars (candi sugar) and specialty malts to produce complex fruit esters and Belgian yeast strains for phenolics. Traditionally bottle-conditioned.
18C Belgian Trippel
Similar to Golden Strong but slightly darker and more full-bodied with a dry finish. Originally brewed by Westmalle, Tripels are high in alcohol (up to 9.5%) but do not taste overly alcoholic. High carbonation and attenuation bring out complex flavors and create a perception of dryness. Traditionally bottle conditioned.
18D Belgian Golden Strong
Similar to a Tripel - a golden, complex, effervescent strong Belgian ale. Originated after WWII to compete with pilsners. May be paler, lighter-bodied, crisper and drier than a Tripel. Assertively hopped, spicy, complex and delicate. “Devil” names are a reference to their potent strength and the first Golden Strong, Duvel (Devil).
18E Belgian Dark Strong
A dark, very rich, complex, strong, (up to 11% ABV) Belgian ale. Different versions tend to be unique in character with authentic Trappists often drier than Abbey versions. Belgian yeasts produce high alcohol, esters and phenolics. Traditionally brewed with specialty malts and brewing (candi) sugars. Traditionally bottle conditioned.
19A Old Ale
An ale with considerable alcoholic strength - bigger than strong bitters and brown porters, but not as strong as a barleywine. Definitely a “fireside beer,” Old Ale is often characterized by its age-related aspects (lactic, Brett, leather, and oxidized sherry-like aromas and flavors) which come from its long aging - often in wooden casks.
19B English Barleywine
The richest and strongest of the English ales, barleywine is malty and alcoholic with complex, intense flavors. English barleywines tend to be less hoppy than their American counterparts and feature British hops, malts, and yeasts. They are typically darker, maltier, fruitier and display richer specialty malt flavors.
19C American Barleywine
A well-hopped American interpretation of English barleywine. Generally aged significantly prior to release, and is often associated with the holiday season. American Barleywine focuses more on hop aroma, flavor and bitterness than English barleywine, usually using American hop varities. Hops are not as extreme as Imperial IPA with more forward malt and a richer body.
22A Classic Rauchbier
A specialty of Bamberg in the Franconian region of Bavaria. Oktoberfest/Marzen-style beer with a sweet, smoky aroma and flavor and a somewhat darker color. Beechwood-smoked malt yields a smoky, bacon-like or woody character in the aroma and flavor. Smokiness varies by brewer. Malty and sweet clean lager with no fruit esters, diacetyl or DMS.
