BJCP Style Guidelines Flashcards
1
Q
Dortmunder Export
A
- OG: 1.048 – 1.056
- FG: 1.010 – 1.015
- IBUs: 23 – 30
- SRM: 4 – 6
- ABV: 4.8 – 6.0%
Aroma:
- Low to medium noble (German or Czech) hop aroma
- Moderate Pils malt aroma
- can be grainy to somewhat sweet
- May have an initial sulfury aroma (from water and/or yeast)
- may have low background note of DMS (from Pils malt)
- No diacetyl
Appearance:
- Light gold to deep gold, clear with a persistent white head.
Flavor:
- Neither Pils malt nor noble hops dominate, but both are in good balance with a touch of malty sweetness, providing a smooth yet crisply refreshing beer
- Balance continues through the finish and the hop bitterness lingers in aftertaste (although some examples may finish slightly sweet)
- Clean, no fruity esters, no diacetyl.
- Some mineral character might be noted from the water, although it usually does not come across as an overt minerally flavor.
Mouthfeel:
- Medium body, medium carbonation.
Overall Impression:
- Balance and smoothness are the hallmarks of this style. It has the malt profile of a Helles, the hop character of a Pils, and is slightly stronger than both.
Comments:
- Brewed to a slightly higher starting gravity than other light lagers, providing a firm malty body and underlying maltiness to complement the sulfate-accentuated hop bitterness. The term “Export” is a beer strength category under German beer tax law, and is not strictly synonymous with the “Dortmunder” style. Beer from other cities or regions can be brewed to Export strength, and labeled as such.
History:
- A style indigenous to the Dortmund industrial region, Dortmunder has been on the decline in Germany in recent years.
Ingredients:
- Minerally water with high levels of sulfates, carbonates and chlorides.
- German or Czech noble hops
- Pilsner malt
- German lager yeast.
Commercial Examples:
- DAB Export
- Dortmunder Union Export
- Dortmunder Kronen
- Ayinger Jahrhundert
- Great Lakes Dortmunder Gold
- Bell’s Lager
- Gordon Biersch Golden Export
- Flensburger Gold
2
Q
Extra Special/Strong Bitter (English Pale Ale)
A
- OG: 1.048 – 1.060
- FG: 1.010 – 1.016
- IBUs: 30 – 50
- SRM: 6 – 18
- ABV: 4.6 – 6.2%
Aroma:
- Hop aroma moderately-high to moderately-low, and can use any variety of hops although UK hops are most traditional.
- Medium to medium-high malt aroma, often with a low to moderately strong caramel component (although this character will be more subtle in paler versions).
- Medium-low to medium-high fruity esters.
- Generally no diacetyl, although very low levels are allowed.
- May have light, secondary notes of sulfur and/or alcohol in some examples (optional).
Appearance:
- Golden to deep copper.
- Good to brilliant clarity.
- Low to moderate white to off-white head.
- A low head is acceptable when carbonation is also low
Flavor:
- Medium-high to medium bitterness with supporting malt flavors evident.
- Normally has a moderately low to somewhat strong caramelly malt sweetness.
- Hop flavor moderate to moderately high (any variety, although earthy, resiny, and/or floral UK hops are most traditional).
- Hop bitterness and flavor should be noticeable, but should not totally dominate malt flavors.
- May have low levels of secondary malt flavors (e.g., nutty, biscuity) adding complexity.
- Moderately-low to high fruity esters.
- Optionally may have low amounts of alcohol, and up to a moderate minerally/sulfury flavor.
- Medium-dry to dry finish (particularly if sulfate water is used).
- Generally no diacetyl, although very low levels are allowed.
Mouthfeel:
- Medium-light to medium-full body.
- Low to moderate carbonation, although bottled commercial versions will be higher.
- Stronger versions may have a slight alcohol warmth but this character should not be too high.
Overall Impression:
- An average-strength to moderately-strong English ale.
- The balance may be fairly even between malt and hops to somewhat bitter.
- Drinkability is a critical component of the style; emphasis is still on the bittering hop addition as opposed to the aggressive middle and late hopping seen in American ales.
- A rather broad style that allows for considerable interpretation by the brewer.
Comments:
- More evident malt and hop flavors than in a special or best bitter.
- Stronger versions may overlap somewhat with old ales, although strong bitters will tend to be paler and more bitter.
- Some modern English variants are brewed exclusively with pale malt and are known as golden or summer bitters.
- Most bottled or kegged versions of UK-produced bitters are higher-alcohol versions of their cask (draught) products produced specifically for export. The IBU levels are often not adjusted, so the versions available in the US often do not directly correspond to their style subcategories in Britain.
- English pale ales are generally considered a premium, export-strength pale, bitter beer that roughly approximates a strong bitter, although reformulated for bottling (including containing higher carbonation).
History:
- Strong bitters can be seen as a higher-gravity version of best bitters (although not necessarily “more premium” since best bitters are traditionally the brewer’s finest product).
- Since beer is sold by strength in the UK, these beers often have some alcohol flavor (perhaps to let the consumer know they are getting their due).
- In England today, “ESB” is a brand unique to Fullers; in America, the name has been co-opted to describe a malty, bitter, reddish, standard-strength (for the US) English-type ale.
- Hopping can be English or a combination of English and American.
Ingredients:
- Pale ale, amber, and/or crystal malts, may use a touch of black malt for color adjustment.
- May use sugar adjuncts, corn or wheat.
- English hops most typical, although American and European varieties are becoming more common (particularly in the paler examples).
- Characterful English yeast.
- “Burton” versions use medium to high sulfate water.
Commercial Examples:
- Fullers ESB
- Adnams Broadside
- Young’s Ram Rod
- Samuel Smith’s Old Brewery Pale Ale
- Bass Ale
- Whitbread Pale Ale
- Black Sheep Ale
- Morland Old Speckled Hen
- Greene King Abbot Ale
- Gale’s Hordean Special Bitter (HSB)
- Great Lakes Moondog Ale
- Shipyard Old Thumper
- Geary’s Pale Ale
- Anderson Valley Boont ESB
- Avery 14’er ESB
- Redhook ESB
3
Q
Irish Red Ale
A
- OG: 1.044 – 1.060
- FG: 1.010 – 1.014
- IBUs: 17 – 28
- SRM: 9 – 18
- ABV: 4.0 – 6.0%
Aroma:
- Low to moderate malt aroma, generally caramel-like but occasionally toasty or toffee-like in nature.
- May have a light buttery character (although this is not required).
- Hop aroma is low to none (usually not present).
- Quite clean.
Appearance:
- Amber to deep reddish copper color (most examples have a deep reddish hue).
- Clear.
- Low off-white to tan colored head.
Flavor:
- Moderate caramel malt flavor and sweetness, occasionally with a buttered toast or toffee-like quality.
- Finishes with a light taste of roasted grain, which lends a characteristic dryness to the finish.
- Generally no flavor hops, although some examples may have a light English hop flavor.
- Medium-low hop bitterness, although light use of roasted grains may increase the perception of bitterness to the medium range.
- Medium-dry to dry finish. Clean and smooth (lager versions can be very smooth).
- No esters.
Mouthfeel:
- Medium-light to medium body, although examples containing low levels of diacetyl may have a slightly slick mouthfeel.
- Moderate carbonation.
- Smooth.
- Moderately attenuated (more so than Scottish ales).
- May have a slight alcohol warmth in stronger versions.
Overall Impression:
- An easy-drinking pint
- Malt-focused with an initial sweetness and a roasted dryness in the finish.
Comments:
- Sometimes brewed as a lager (if so, generally will not exhibit a diacetyl character).
- When served too cold, the roasted character and bitterness may seem more elevated.
Ingredients:
- May contain some adjuncts (corn, rice, or sugar), although excessive adjunct use will harm the character of the beer.
- Generally has a bit of roasted barley to provide reddish color and dry roasted finish.
- UK/Irish malts, hops, yeast.
Commercial Examples:
- Three Floyds Brian Boru Old Irish Ale
- Great Lakes Conway’s Irish Ale (a bit strong at 6.5%)
- Kilkenny Irish Beer
- O’Hara’s Irish Red Ale
- Smithwick’s Irish Ale
- Beamish Red Ale
- Caffrey’s Irish Ale
- Goose Island Kilgubbin Red Ale
- Murphy’s Irish Red (lager)
- Boulevard Irish Ale
- Harpoon Hibernian Ale
4
Q
Light American Lager
A
- OG: 1.028 – 1.040
- FG: 0.998 – 1.008
- IBUs: 8 – 12
- SRM: 2 – 3
- ABV: 2.8 – 4.2%
Aroma:
- Little to no malt aroma, although it can be grainy, sweet or corn-like if present.
- Hop aroma may range from none to a light, spicy or floral hop presence
- Low levels of yeast character (green apples, DMS, or fruitiness) are optional but acceptable
- No diacetyl.
Appearance:
- Very pale straw to pale yellow color.
- White, frothy head seldom persists.
- Very clear.
Flavor:
- Crisp and dry flavor with some low levels of grainy or corn-like sweetness.
- Hop flavor ranges from none to low levels.
- Hop bitterness at low level.
- Balance may vary from slightly malty to slightly bitter, but is relatively close to even.
- High levels of carbonation may provide a slight acidity or dry “sting.”
- No diacetyl.
- No fruitiness.
Mouthfeel:
- Very light body from use of a high percentage of adjuncts such as rice or corn.
- Very highly carbonated with slight carbonic bite on the tongue.
- May seem watery.
Overall Impression:
- Very refreshing and thirst quenching.
Comments:
- A lower gravity and lower calorie beer than standard international lagers.
- Strong flavors are a fault.
- Designed to appeal to the broadest range of the general public as possible.
Ingredients:
- Two- or six-row barley with high percentage (up to 40%) of rice or corn as adjuncts.
Commercial Examples:
- Bitburger Light
- Sam Adams Light
- Heineken Premium Light
- Miller Lite
- Bud Light
- Coors Light
- Baltika #1 Light
- Old Milwaukee Light
- Amstel Light
5
Q
<span>Mild Ale</span>
A
- OG: 1.030 – 1.038
- FG: 1.008 – 1.013
- IBUs: 10 – 25
- SRM: 12 – 25
- ABV: 2.8 – 4.5%
Aroma:
- Low to moderate malt aroma, and may have some fruitiness.
- The malt expression can take on a wide range of character, which can include caramelly, grainy, toasted, nutty, chocolate, or lightly roasted.
- Little to no hop aroma.
- Very low to no diacetyl.
Appearance:
- Copper to dark brown or mahogany color. A few paler examples (medium amber to light brown) exist.
- Generally clear, although is traditionally unfiltered.
- Low to moderate off-white to tan head.
- Retention may be poor due to low carbonation, adjunct use and low gravity.
Flavor:
- Generally a malty beer, although may have a very wide range of malt- and yeast-based flavors (e.g., malty, sweet, caramel, toffee, toast, nutty, chocolate, coffee, roast, vinous, fruit, licorice, molasses, plum, raisin).
- Can finish sweet or dry.
- Versions with darker malts may have a dry, roasted finish.
- Low to moderate bitterness, enough to provide some balance but not enough to overpower the malt.
- Fruity esters moderate to none.
- Diacetyl and hop flavor low to none.
Mouthfeel:
- Light to medium body.
- Generally low to medium-low carbonation.
- Roast-based versions may have a light astringency.
- Sweeter versions may seem to have a rather full mouthfeel for the gravity.
Overall Impression:
- A light-flavored, malt-accented beer that is readily suited to drinking in quantity. Refreshing, yet flavorful. Some versions may seem like lower gravity brown porters.
Comments:
- Most are low-gravity session beers in the range 3.1-3.8%, although some versions may be made in the stronger (4%+) range for export, festivals, seasonal and/or special occasions. Generally served on cask; session-strength bottled versions don’t often travel well. A wide range of interpretations are possible.
History:
- May have evolved as one of the elements of early porters.
- In modern terms, the name “mild” refers to the relative lack of hop bitterness (i.e., less hoppy than a pale ale, and not so strong).
- Originally, the “mildness” may have referred to the fact that this beer was young and did not yet have the moderate sourness that aged batches had.
- Somewhat rare in England, good versions may still be found in the Midlands around Birmingham.
Ingredients:
- Pale English base malts (often fairly dextrinous), crystal and darker malts should comprise the grist.
- May use sugar adjuncts.
- English hop varieties would be most suitable, though their character is muted.
- Characterful English ale yeast.
Commercial Examples:
- Moorhouse Black Cat
- Gale’s Festival Mild
- Theakston Traditional Mild
- Highgate Mild
- Sainsbury Mild
- Brain’s Dark
- Banks’s Mild
- Coach House Gunpowder Strong Mild
- Woodforde’s Mardler’s Mild
- Greene King XX Mild
- Motor City Brewing Ghettoblaster
5
Q
Munich Helles
A
- OG: 1.045 – 1.051
- FG: 1.008 – 1.012
- IBUs: 16 – 22
- SRM: 3 – 5
- ABV: 4.7 – 5.4%
Aroma:
- Pleasantly grainy-sweet, clean Pils malt aroma dominates
- Low to moderately-low spicy noble hop aroma
- low background note of DMS (from Pils malt)
- No esters or diacetyl.
Appearance:
- Medium yellow to pale gold, clear, with a creamy white head.
Flavor:
- Slightly sweet, malty profile
- Grain and Pils malt flavors dominate
- Low to medium-low hop bitterness that supports the malty palate
- Low to moderately-low spicy noble hop flavor
- Finish and aftertaste remain malty
- Clean, no fruity esters, no diacetyl.
Mouthfeel:
- Medium body
- medium carbonation
- smooth maltiness
- no trace of astringency.
Overall Impression:
- Malty but fully attenuated Pils malt showcase.
Comments:
- Unlike Pilsner but like its cousin, Munich Dunkel, Helles is a malt-accentuated beer that is not overly sweet, but rather focuses on malt flavor with underlying hop bitterness in a supporting role.
History:
- Created in Munich in 1895 at the Spaten brewery by Gabriel Sedlmayr to compete with Pilsner-style beers.
Ingredients:
- Moderate carbonate water
- Pilsner malt
- German noble hop varieties.
Commercial Examples:
- Weihenstephaner Original
- Hacker-Pschorr Münchner Gold
- Paulaner Premium Lager
- Spaten Premium Lager
- Stoudt’s Gold Lager
6
Q
Northern English Brown Ale
A
- OG: 1.040 – 1.052
- IBUs: 20 – 30
- FG: 1.008 – 1.013
- SRM: 12 – 22
- ABV: 4.2 – 5.4%
Aroma:
- Light, sweet malt aroma with toffee, nutty and/or caramel notes.
- A light but appealing fresh hop aroma (UK varieties) may also be noticed.
- A light fruity ester aroma may be evident in these beers, but should not dominate.
- Very low to no diacetyl.
Appearance:
- Dark amber to reddish-brown color.
- Clear.
- Low to moderate off-white to light tan head.
Flavor:
- Gentle to moderate malt sweetness, with a nutty, lightly caramelly character and a medium-dry to dry finish.
- Malt may also have a toasted, biscuity, or toffee-like character.
- Medium to medium-low bitterness.
- Malt-hop balance is nearly even, with hop flavor low to none (UK varieties).
- Some fruity esters can be present;
- Low diacetyl (especially butterscotch) is optional but acceptable.
Mouthfeel:
- Medium-light to medium body.
- Medium to medium-high carbonation.
Overall Impression:
- Drier and more hop-oriented than southern English brown ale, with a nutty character rather than caramel.
Comments:
- English brown ales are generally split into sub-styles along geographic lines.
Ingredients:
- English mild ale or pale ale malt base with caramel malts.
- May also have small amounts darker malts (e.g., chocolate) to provide color and the nutty character.
- English hop varieties are most authentic.
- Moderate carbonate water.
Commercial Examples:
- Newcastle Brown Ale
- Samuel Smith’s Nut Brown Ale
- Wychwood Hobgoblin
- röegs Rugged Trail Ale
- Alesmith Nautical Nut Brown Ale
- Avery Ellie’s Brown Ale
- Goose Island Nut Brown Ale
- Samuel Adams Brown Ale
7
Q
Premium American Lager
A
- OG: 1.046 – 1.056
- FG: 1.008 – 1.012
- IBUs: 15 – 25
- SRM: 2 – 6
- ABV: 4.6 – 6%
Aroma:
- Low to medium-low malt aroma, which can be grainy, sweet or corn-like
- Hop aroma may range from very low to a medium-low, spicy or floral hop presence
- Low levels of yeast character (green apples, DMS, or fruitiness) are optional but acceptable
- No diacetyl.
Appearance:
- Pale straw to gold color.
- White, frothy head may not be long lasting
- Very clear.
Flavor:
- Crisp and dry flavor with some low levels of grainy or malty sweetness
- Hop flavor ranges from none to low levels
- Hop bitterness at low to medium level
- Balance may vary from slightly malty to slightly bitter, but is relatively close to even
- High levels of carbonation may provide a slight acidity or dry “sting.”
- No diacetyl
- No fruitiness.
Mouthfeel:
- Medium-light body from use of adjuncts such as rice or corn
- Highly carbonated with slight carbonic bite on the tongue.
Overall Impression:
- Refreshing and thirst quenching, although generally more filling than standard/lite versions.
Comments:
- Premium beers tend to have fewer adjuncts than standard/lite lagers, and can be all-malt
- Strong flavors are a fault, but premium lagers have more flavor than standard/lite lagers
- A broad category of international mass-market lagers ranging from up-scale American lagers to the typical “import” or “green bottle” international beers found in America.
Ingredients:
- Two- or six-row barley with up to 25% rice or corn as adjuncts.
Commercial Examples:
- Full Sail Session Premium Lager
- Miller Genuine Draft
- Corona Extra, Michelob
- Coors Extra Gold
- Birra Moretti
- Heineken
- Beck’s
- Stella Artois
- Red Stripe
- Singha
9
Q
Scotch Strong Ale/Wee Heavy
A
- OG: 1.070 – 1.130
- FG: 1.018 – 1.056
- IBUs: 17 – 35
- SRM: 14 – 25
- ABV: 6.5 – 10%
Aroma:
- Deeply malty, with caramel often apparent.
- Peaty, earthy and/or smoky secondary aromas may also be present, adding complexity.
- Caramelization often is mistaken for diacetyl, which should be low to none.
- Low to moderate esters and alcohol are often present in stronger versions.
- Hops are very low to none.
Appearance:
- Light copper to dark brown color, often with deep ruby highlights.
- Clear.
- Usually has a large tan head, which may not persist in stronger versions.
- Legs may be evident in stronger versions.
Flavor:
- Richly malty with kettle caramelization often apparent (particularly in stronger versions).
- Hints of roasted malt or smoky flavor may be present, as may some nutty character, all of which may last into the finish.
- Hop flavors and bitterness are low to medium-low, so malt impression should dominate.
- Diacetyl is low to none, although caramelization may sometimes be mistaken for it.
- Low to moderate esters and alcohol are usually present. Esters may suggest plums, raisins or dried fruit.
- The palate is usually full and sweet, but the finish may be sweet to medium-dry (from light use of roasted barley).
Mouthfeel:
- Medium-full to full-bodied, with some versions (but not all) having a thick, chewy viscosity.
- A smooth, alcoholic warmth is usually present and is quite welcome since it balances the malty sweetness.
- Moderate carbonation.
Overall Impression:
- Rich, malty and usually sweet, which can be suggestive of a dessert.
- Complex secondary malt flavors prevent a one-dimensional impression.
- Strength and maltiness can vary.
Comments:
- Also known as a “wee heavy.”
- Fermented at cooler temperatures than most ales, and with lower hopping rates, resulting in clean, intense malt flavors.
- Well suited to the region of origin, with abundant malt and cool fermentation and aging temperature. Hops, which are not native to Scotland and formerly expensive to import, were kept to a minimum.
Ingredients:
- Well-modified pale malt, with up to 3% roasted barley. May use some crystal malt for color adjustment; sweetness usually comes not from crystal malts rather from low hopping, high mash temperatures, and kettle caramelization.
- A small proportion of smoked malt may add depth, though a peaty character (sometimes perceived as earthy or smoky) may also originate from the yeast and native water.
- Hop presence is minimal, although English varieties are most authentic.
- Fairly soft water is typical.
Commercial Examples:
- Traquair House Ale
- Belhaven Wee Heavy
- McEwan’s Scotch Ale
- Founders Dirty Bastard
- AleSmith Wee Heavy
- Orkney Skull Splitter
10
Q
Scottish Export (80/-)
A
- OG: 1.040 – 1.054
- FG: 1.010 – 1.016
- IBUs: 15 – 30
- SRM: 9 – 17
- ABV: 3.9 – 5.0%
Aroma:
- Low to medium malty sweetness, sometimes accentuated by low to moderate kettle caramelization.
- Some examples have a low hop aroma, light fruitiness, low diacetyl, and/or a low to moderate peaty aroma (all are optional).
- The peaty aroma is sometimes perceived as earthy, smoky or very lightly roasted.
Appearance:
- Deep amber to dark copper.
- Usually very clear due to long, cool fermentations.
- Low to moderate, creamy off-white to light tan-colored head.
Flavor:
- Malt is the primary flavor, but isn’t overly strong.
- The initial malty sweetness is usually accentuated by a low to moderate kettle caramelization, and is sometimes accompanied by a low diacetyl component.
- Fruity esters may be moderate to none.
- Hop bitterness is low to moderate, but the balance will always be towards the malt (although not always by much).
- Hop flavor is low to none.
- A low to moderate peaty character is optional, and may be perceived as earthy or smoky.
- Generally has a grainy, dry finish due to small amounts of unmalted roasted barley.
Mouthfeel:
- Medium-low to medium body. Low to moderate carbonation.
- Sometimes a bit creamy, but often quite dry due to use of roasted barley.
Overall Impression:
- Cleanly malty with a drying finish, perhaps a few esters, and on occasion a faint bit of peaty earthiness (smoke). Most beers finish fairly dry considering their relatively sweet palate, and as such have a different balance than strong Scotch ales.
Comments:
- The malt-hop balance is slightly to moderately tilted towards the malt side.
- Any caramelization comes from kettle caramelization and not caramel malt (and is sometimes confused with diacetyl).
- Although unusual, any smoked character is yeast- or water-derived and not from the use of peat-smoked malts.
- Use of peat-smoked malt to replicate the peaty character should be restrained; overly smoky beers should be entered in the Other Smoked Beer category (22B) rather than here.
History:
- Traditional Scottish session beers reflecting the indigenous ingredients (water, malt), with less hops than their English counterparts (due to the need to import them).
- Long, cool fermentations are traditionally used in Scottish brewing.
Ingredients:
- Scottish or English pale base malt.
- Small amounts of roasted barley add color and flavor, and lend a dry, slightly roasty finish.
- English hops.
- Clean, relatively un-attenuative ale yeast.
- Some commercial brewers add small amounts of crystal, amber, or wheat malts, and adjuncts such as sugar.
- The optional peaty, earthy and/or smoky character comes from the traditional yeast and from the local malt and water rather than using smoked malts.
Commercial Examples:
- Orkney Dark Island
- Caledonian 80/- Export Ale
- Belhaven 80/- (Belhaven Scottish Ale in the US)
- Southampton 80 Shilling
- Broughton Exciseman’s 80/-
- Belhaven St. Andrews Ale
- McEwan’s Export (IPA)
- Inveralmond Lia Fail
- Broughton Merlin’s Ale
- Arran Dark
11
Q
Scottish Heavy (70/-)
A
- OG: 1.035 – 1.040
- FG: 1.010 – 1.015
- IBUs: 10 – 25
- SRM: 9 – 17
- ABV: 3.2 – 3.9%
Aroma:
- Low to medium malty sweetness, sometimes accentuated by low to moderate kettle caramelization.
- Some examples have a low hop aroma, light fruitiness, low diacetyl, and/or a low to moderate peaty aroma (all are optional).
- The peaty aroma is sometimes perceived as earthy, smoky or very lightly roasted.
Appearance:
- Deep amber to dark copper.
- Usually very clear due to long, cool fermentations.
- Low to moderate, creamy off-white to light tan-colored head.
Flavor:
- Malt is the primary flavor, but isn’t overly strong.
- The initial malty sweetness is usually accentuated by a low to moderate kettle caramelization, and is sometimes accompanied by a low diacetyl component.
- Fruity esters may be moderate to none.
- Hop bitterness is low to moderate, but the balance will always be towards the malt (although not always by much).
- Hop flavor is low to none. A low to moderate peaty character is optional, and may be perceived as earthy or smoky.
- Generally has a grainy, dry finish due to small amounts of unmalted roasted barley.
Mouthfeel:
- Medium-low to medium body.
- Low to moderate carbonation.
- Sometimes a bit creamy, but often quite dry due to use of roasted barley.
Overall Impression:
- Cleanly malty with a drying finish, perhaps a few esters, and on occasion a faint bit of peaty earthiness (smoke).
- Most beers finish fairly dry considering their relatively sweet palate, and as such have a different balance than strong Scotch ales.
Comments:
- The malt-hop balance is slightly to moderately tilted towards the malt side.
- Any caramelization comes from kettle caramelization and not caramel malt (and is sometimes confused with diacetyl).
- Although unusual, any smoked character is yeast- or water-derived and not from the use of peat-smoked malts. Use of peat-smoked malt to replicate the peaty character should be restrained; overly smoky beers should be entered in the Other Smoked Beer category (22B) rather than here.
History:
- Traditional Scottish session beers reflecting the indigenous ingredients (water, malt), with less hops than their English counterparts (due to the need to import them).
- Long, cool fermentations are traditionally used in Scottish brewing.
Ingredients:
- Scottish or English pale base malt.
- Small amounts of roasted barley add color and flavor, and lend a dry, slightly roasty finish.
- English hops.
- Clean, relatively un-attenuative ale yeast.
- Some commercial brewers add small amounts of crystal, amber, or wheat malts, and adjuncts such as sugar.
- The optional peaty, earthy and/or smoky character comes from the traditional yeast and from the local malt and water rather than using smoked malts.
Commercial Examples:
- Caledonian 70/- (Caledonian Amber Ale in the US)
- Belhaven 70/-
- Orkney Raven Ale
- Maclay 70/-
- Tennents Special
- Broughton Greenmantle Ale
12
Q
Scottish Light Ale (60/-)
A
- OG: 1.030 – 1.035
- FG: 1.010 – 1.013
- IBUs: 10 – 20
- SRM: 9 – 17
- ABV: 2.5 – 3.2%
Aroma:
- Low to medium malty sweetness, sometimes accentuated by low to moderate kettle caramelization.
- Some examples have a low hop aroma, light fruitiness, low diacetyl, and/or a low to moderate peaty aroma (all are optional).
- The peaty aroma is sometimes perceived as earthy, smoky or very lightly roasted.
Appearance:
- Deep amber to dark copper. Usually very clear due to long, cool fermentations.
- Low to moderate, creamy off-white to light tan-colored head.
Flavor:
- Malt is the primary flavor, but isn’t overly strong.
- The initial malty sweetness is usually accentuated by a low to moderate kettle caramelization, and is sometimes accompanied by a low diacetyl component.
- Fruity esters may be moderate to none.
- Hop bitterness is low to moderate, but the balance will always be towards the malt (although not always by much).
- Hop flavor is low to none.
- A low to moderate peaty character is optional, and may be perceived as earthy or smoky.
- Generally has a grainy, dry finish due to small amounts of unmalted roasted barley.
Mouthfeel:
- Medium-low to medium body. Low to moderate carbonation. Sometimes a bit creamy, but often quite dry due to use of roasted barley.
Overall Impression:
- Cleanly malty with a drying finish, perhaps a few esters, and on occasion a faint bit of peaty earthiness (smoke).
- Most beers finish fairly dry considering their relatively sweet palate, and as such have a different balance than strong Scotch ales.
Comments:
- The malt-hop balance is slightly to moderately tilted towards the malt side.
- Any caramelization comes from kettle caramelization and not caramel malt (and is sometimes confused with diacetyl).
- Although unusual, any smoked character is yeast- or water-derived and not from the use of peat-smoked malts. Use of peat-smoked malt to replicate the peaty character should be restrained; overly smoky beers should be entered in the Other Smoked Beer category (22B) rather than here.
History:
- Traditional Scottish session beers reflecting the indigenous ingredients (water, malt), with less hops than their English counterparts (due to the need to import them).
- Long, cool fermentations are traditionally used in Scottish brewing.
Ingredients:
- Scottish or English pale base malt. Small amounts of roasted barley add color and flavor, and lend a dry, slightly roasty finish.
- English hops.
- Clean, relatively un-attenuative ale yeast.
- Some commercial brewers add small amounts of crystal, amber, or wheat malts, and adjuncts such as sugar.
- The optional peaty, earthy and/or smoky character comes from the traditional yeast and from the local malt and water rather than using smoked malts.
Commercial Examples:
- Belhaven 60/-
- McEwan’s 60/-
- Maclay 60/- Light (all are cask-only products not exported to the US)
13
Q
Southern English Brown Ale
A
- OG: 1.033 – 1.042
- FG: 1.011 – 1.014
- IBUs: 12 – 20
- SRM: 19 – 35
- ABV: 2.8 – 4.1%
Aroma:
- Malty-sweet, often with a rich, caramel or toffee-like character
- Moderately fruity, often with notes of dark fruits such as plums and/or raisins.
- Very low to no hop aroma. No diacetyl.
Appearance:
- Light to dark brown, and can be almost black.
- Nearly opaque, although should be relatively clear if visible.
- Low to moderate off-white to tan head.
Flavor:
- Deep, caramel- or toffee-like malty sweetness on the palate and lasting into the finish.
- Hints of biscuit and coffee are common.
- May have a moderate dark fruit complexity.
- Low hop bitterness.
- Hop flavor is low to non-existent.
- Little or no perceivable roasty or bitter black malt flavor.
- Moderately sweet finish with a smooth, malty aftertaste.
- Low to no diacetyl.
Mouthfeel:
- Medium body, but the residual sweetness may give a heavier impression.
- Low to moderately low carbonation.
- Quite creamy and smooth in texture, particularly for its gravity.
Overall Impression:
- A luscious, malt-oriented brown ale, with a caramel, dark fruit complexity of malt flavor.
- May seem somewhat like a smaller version of a sweet stout or a sweet version of a dark mild.
Comments:
- Increasingly rare; Mann’s has over 90% market share in Britain. Some consider it a bottled version of dark mild, but this style is sweeter than virtually all modern examples of mild.
History:
- English brown ales are generally split into sub-styles along geographic lines. Southern English (or “London-style”) brown ales are darker, sweeter, and lower gravity than their Northern cousins.
- Developed as a bottled product in the early 20th century out of a reaction against vinous vatted porter and often unpalatable mild. Well suited to London’s water supply.
Ingredients:
- English pale ale malt as a base with a healthy proportion of darker caramel malts and often some roasted (black) malt and wheat malt.
- Moderate to high carbonate water would appropriately balance the dark malt acidity.
- English hop varieties are most authentic, though with low flavor and bitterness almost any type could be used.
Commercial Examples:
- Mann’s Brown Ale (bottled, but not available in the US)
- Harvey’s Nut Brown Ale
- Woodeforde’s Norfolk Nog
14
Q
Special/Best/Premium Bitter
A
- OG: 1.040 – 1.048
- FG: 1.008 – 1.012
- IBUs: 25 – 40
- SRM: 5 – 16
- ABV: 3.8 – 4.6%
Aroma:
- The best examples have some malt aroma, often (but not always) with a caramel quality
- Mild to moderate fruitiness.
- Hop aroma can range from moderate to none (UK varieties typically, although US varieties may be used).
- Generally no diacetyl, although very low levels are allowed.
Appearance:
- Medium gold to medium copper.
- Good to brilliant clarity.
- Low to moderate white to off-white head.
- May have very little head due to low carbonation.
Flavor:
- Medium to high bitterness.
- Most have moderately low to moderately high fruity esters.
- Moderate to low hop flavor (earthy, resiny, and/or floral UK varieties typically, although US varieties may be used).
- Low to medium maltiness with a dry finish. Caramel flavors are common but not required.
- Balance is often decidedly bitter, although the bitterness should not completely overpower the malt flavor, esters and hop flavor.
- Generally no diacetyl, although very low levels are allowed.
Mouthfeel:
- Medium-light to medium body.
- Carbonation low, although bottled and canned commercial examples can have moderate carbonation.
Overall Impression:
- A flavorful, yet refreshing, session beer. Some examples can be more malt balanced, but this should not override the overall bitter impression.
- Drinkability is a critical component of the style; emphasis is still on the bittering hop addition as opposed to the aggressive middle and late hopping seen in American ales.
Comments:
- More evident malt flavor than in an ordinary bitter, this is a stronger, session-strength ale.
- Some modern variants are brewed exclusively with pale malt and are known as golden or summer bitters.
- Most bottled or kegged versions of UK-produced bitters are higher-alcohol versions of their cask (draught) products produced specifically for export. The IBU levels are often not adjusted, so the versions available in the US often do not directly correspond to their style subcategories in Britain.
- This style guideline reflects the “real ale” version of the style, not the export formulations of commercial products.
History:
- Originally a draught ale served very fresh under no pressure (gravity or hand pump only) at cellar temperatures (i.e., “real ale”).
- Bitter was created as a draught alternative (i.e., running beer) to country-brewed pale ale around the start of the 20th century and became widespread once brewers understood how to “Burtonize” their water to successfully brew pale beers and to use crystal malts to add a fullness and roundness of palate.
Ingredients:
- Pale ale, amber, and/or crystal malts, may use a touch of black malt for color adjustment.
- May use sugar adjuncts, corn or wheat.
- English hops most typical, although American and European varieties are becoming more common (particularly in the paler examples).
- Characterful English yeast.
- Often medium sulfate water is used.
Commercial Examples:
- Fuller’s London Pride
- Coniston Bluebird Bitter
- Adnams SSB
- Young’s Special
- Greene King Ruddles County Bitter
- Brains SA
- Goose Island Honkers Ale
- Rogue Younger’s Special Bitter
15
Q
Standard American Lager
A
- OG: 1.040 – 1.050
- FG: 1.004 – 1.010
- IBUs: 8 – 15
- SRM: 2 – 4
- ABV: 4.2 – 5.3%
Aroma:
- Little to no malt aroma, although it can be grainy, sweet or corn-like if present.
- Hop aroma may range from none to a light, spicy or floral hop presence
- Low levels of yeast character (green apples, DMS, or fruitiness) are optional but acceptable
- No diacetyl.
Appearance:
- Very pale straw to medium yellow color.
- White, frothy head seldom persists
- Very clear.
Flavor:
- Crisp and dry flavor with some low levels of grainy or corn-like sweetness
- Hop flavor ranges from none to low levels
- Hop bitterness at low to medium-low level
- Balance may vary from slightly malty to slightly bitter, but is relatively close to even
- High levels of carbonation may provide a slight acidity or dry “sting.”
- No diacetyl
- No fruitiness.
Mouthfeel:
- Light body from use of a high percentage of adjuncts such as rice or corn
- Very highly carbonated with slight carbonic bite on the tongue.
Overall Impression:
- Very refreshing and thirst quenching.
Comments:
- Strong flavors are a fault
- An international style including the standard mass-market lager from most countries.
Ingredients:
- Two- or six-row barley with high percentage (up to 40%) of rice or corn as adjuncts.
Commercial Examples:
- Pabst Blue Ribbon
- Miller High Life
- Budweiser
- Baltika #3 Classic
- Kirin Lager
- Grain Belt Premium Lager
- Molson Golden
- Labatt Blue
- Coors Original
- Foster’s Lager
