BJCP Styles - Aroma

Question 1

1A Lite American Lager

Answer 1

Little to no malt aroma, although 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.

Question 2

1B Standard American Lager

Answer 2

Little to no malt aroma, although 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.

Question 3

1C Premium American Lager

Answer 3

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.

Question 4

1D Munich Helles

Answer 4

Pleasantly grainy-sweet, clean Pils malt aroma dominates. Low to moderately-low spicy noble hop aroma, and a low background note of DMS (from Pils malt). No esters or diacetyl.

Question 5

1E Dortmunder Export

Answer 5

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) and a low background not of DMS (from Pils malt). No diacetyl.

Question 6

2A German Pilsner

Answer 6

Typically features a light grainy Pils malt character (sometimes Graham cracker-like) and distinctive flowery or spicy noble hops. Clean, no fruity esters, no diacetyl. May have an initial sulfury aroma (from water and/or yeast) and a low background note of DMS (from Pils malt).

Question 7

2B Bohemian Pilsener

Answer 7

Rich with complex malt and a spicy, floral Saaz hop bouquet. Some pleasant, restrained diacetyl is acceptable, but need not be present. Otherwise clean, with no fruity esters.

Question 8

2C Classic American Pilsner

Answer 8

Low to medium grainy, corn-like or sweet maltiness may be evident (although rice-based beers are more neutral). Medium to moderately high hop aroma, often classic noble hops. clean lager character, with no fruitiness or diacetyl. Some DMS is acceptable.

Question 9

3A Vienna Lager

Answer 9

Moderalte rich German malt aroma (of Vienna and/or Munich malt). A light toasted malt aroma may be present. Similar, though less intense than Oktoberfest. Clean lager character, with no fruity esters or diacetyl. Noble hop aroma may be low to none. Caramel aroma is inappropriate.

Question 10

3B Oktoberfest/Marzen

Answer 10

Rich German malt aroma (of Vienna and/or Munich malt). A light to moderate toasted malt aroma is often present. Clean lager aroma with no fruity esters or diacetyl. No hop aroma. Caramel aroma is appropriate.

Question 11

4A Dark American Lager

Answer 11

Little to no malt aroma. Medium-low to no roast and caramel malt aroma. Hop aroma may range from none to light spicy or floral hop presence. Can have low levels of yeast character (green apples, DMS, or fruitiness). No diacetyl.

Question 12

4B Munich Dunkel

Answer 12

Rich, Munich malt sweetness, like bread crusts (and sometimes toast.) Hints of chocolate, nuts, caramel, and/or toffee are also acceptable. No fruity esters or diacetyl should be detected, but a slight noble hop aroma is acceptable.

Question 13

4C Schwarzbier

Answer 13

Low to moderate malt, with low aromatic sweetness and/or hints of roast malt often apparent. The malt can be clean and neutral or rich and Munich-like, and may have a hint of caramel. The roast can be coffee-like but should never be burnt. A low noble hop aroma is optional. Clean lager yeast character (light sulfur possible) with no fruity esters or diacetyl.

Question 14

5A Maibock/Helles Bock

Answer 14

Moderate to strong malt aroma, often with a lightly toasted quality and low melanoidins. Moderately low to no noble hop aroma, often with a spicy quality. Clean. No diacetyl. Fruity esters should be low to none. Some alcohol may be noticeable. May have a light DMS aroma from Pils malt.

Question 15

5B Traditional Bock

Answer 15

Strong malt aroma, often with moderate amounts of rich melanoidins and/or toasty overtones. Virtually no hop aroma. Some alcohol may be noticeable. Clean. No diacetyl. Low to no fruity esters.

Question 16

5C Doppelbock

Answer 16

Very strong maltiness. Darker versions will have significant melanoidins and often some toasty aromas. A light caramel flavor from a long boil is acceptable. Lighter versions will have a strong malt presence with some melanoidins and toasty notes. Virtually no hop aroma, although a light noble hop aroma is acceptable in pale versions. No diacetyl. A moderately low fruity aspect to the aroma often described as prune, plum or grape may be present (but is optional) in dark versions due to reactions between malt, the boil, and aging. A very slight chocolate-like aroma may be present in darker versions, but no roasted or burned aromatics should ever be present. Moderate alcohol aroma may be present.

Question 17

5D Eisbock

Answer 17

Dominated by a balance of rich, intense malt and a definite alcohol presence. No hop aroma. No diacetyl. May have significant fruity esters, particularly those reminiscent of plum, prune, or grape. Alcohol aromas should not be harsh or solventy.

Question 18

6A Cream Ale

Answer 18

Faint malt notes. A sweet, corn-like aroma and low levels of DMS are commonly found. Hop aroma low to none. Any variety of hops may be used, but neither hops nor malt dominate. Faint esters may be present in some examples, but are not required. No diacetyl.

Question 19

6B Blonde Ale

Answer 19

Light to moderate sweet malty aroma. Low to moderate fruitiness is optional, but acceptable. May have a low to medium hop aroma, and can reflect almost any hop variety. No diacetyl.

Question 20

6C Kolsch

Answer 20

Very low to no Pils malt aroma. A pleasant, subtle fruit aroma from fermentation (apple, cherry, or pear) is acceptable, but not always present. A low noble hop aroma is optional but not out of place (it is present only in a small minority of authentic versions). Some yeasts may give a slight winy or sulfury character (this characteristic is also optional, but not a fault).

Question 21

6D American Wheat or Rye Beer

Answer 21

Low to moderate grainy wheat or rye character. Some malty sweeetness is acceptable. Esters can be moderate to none, although should reflect American yeast strains. The clove and banana aromas common to German hefeweizens are inappropriate. Hop aroma may be low to moderate, an can have either a citrusy American or a spicy or floral noble hop character. Slight crisp sharpness is optional. No diacetyl.

Question 22

7A Northern German Altbier

Answer 22

Subtle malty, sometimes grainy aroma. Low to no noble hop aroma. Clean, lager character with very restrained ester profile. No diacetyl.

Question 23

7B California Common

Answer 23

Typically showcases the signature Northern Brewer hops (with woody, rustic, or minty qualities) in moderate to high strength. Light fruitiness is acceptable. Low to moderate caramel and/or toasty malt aromatics support the hops. No diacetyl.

Question 24

7C Dusseldorf Altbier

Answer 24

Clean yet robust and complex aroma of rich malt, noble hops and restrained fruity esters. The malt character reflects German base malt varieties. The hop aroma may vary from moderate to very low, and can have a peppery, floral, or perfumy character associated with noble hops. No diacetyl.

Question 25

8A Standard/Ordinary Bitter

Answer 25

The best examples have some malt aroma, often (but not always) with a caramel quality. Mild to moderate fruitiness is common. Hop aroma can range from moderate to none (UK varieties typically, although US varieties may be used). Generally no diacetyl, although very small levels are allowed.

Question 26

8B Special/Premium/Best Bitter

Answer 26

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.

Question 27

8C Extra Special/Strong Bitter (English Pale Ale)

Answer 27

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).

Question 28

9A Scottish Light 60/-

Answer 28

Low to medium malty sweetness, sometimes accentuated by low to moderate 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.

Question 29

9B Scottish Heavy 70/-

Answer 29

Low to medium malty sweetness, sometimes accentuated by low to moderate 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.

Question 30

9C Scottish Export 80/-

Answer 30

Low to medium malty sweetness, sometimes accentuated by low to moderate 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.

Question 31

9D Irish Red Ale

Answer 31

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.

Question 32

9E Strong Scotch Ale

Answer 32

Deeply malty, with caramel often present. 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.

Question 33

10A American Pale Ale

Answer 33

Usually moderate to strong hop aroma from dry hopping or late kettle additions of American hop varieties. A citrusy hop character is very common, but not required. Low to moderate maltiness supports the hop presentation, and may optionally show small amounts of specialty malt character (bready, toasty, biscuity). Fruity esters vary from moderate to none. No diacetyl. Dry hopping (if used) may add grassy notes, although this character should not be excessive.

Question 34

10B American Amber Ale

Answer 34

Low to moderate hop aroma from dry hopping or late kettle additions of American hop varieties. A citrusy hop character is common, but no required. Moderately low to moderately high maltiness balances and sometimes masks the hop presentation, and usually shows a moderate caramel character. Esters vary from moderate to none. No diacetyl.

Question 35

10C American Brown Ale

Answer 35

Malty sweet and rich, which often has a chocolate caramel, nutty, and/or toasty quality. Hop aroma is typically low to moderate. Some interpretations of the style may feature a stronger hop aroma, a citrusy American hop character, and/or a fresh dry-hopped aroma (all are optional). Fruity esters are moderate to very low. the dark malt character is more robust than other brown ales, yet stops short of being overly porter-like. The malt and hops are generally balanced. Moderately low to no diacetyl.

Question 36

11A Mild

Answer 36

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.

Question 37

11B Southern English Brown

Answer 37

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.

Question 38

11C Northern English Brown

Answer 38

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.