BJCP Styles: History (Beer Only)

Question 1

1A: Lite American Lager, history?

Answer 1

History:

Question 2

1B: Standard American Lager, history?

Answer 2

History:

Question 3

1C: Premium American Lager, history?

Answer 3

History:

Question 4

1D: Munich Helles, history?

Answer 4

History: Created in Munich in 1895 at the Spaten brewery by Gabriel Sedlmayr to compete with Pilsner-style beers.

Question 5

1E: Dortmunder Export, history?

Answer 5

History: A style indigenous to the Dortmund industrial region, Dortmunder has been on the decline in Germany in recent years.

Question 6

2A: German Pilsner (Pils), history?

Answer 6

History: A copy of Bohemian Pilsener adapted to brewing conditions in Germany.

Question 7

2B: Bohemian Pilsener, history?

Answer 7

History: First brewed in 1842, this style was the original clear, light-colored beer.

Question 8

2C: Classic American Pilsner, history?

Answer 8

History: A version of Pilsner brewed in the USA by immigrant German brewers who brought the process and yeast with them when they settled in America. They worked with the ingredients that were native to America to create a unique version of the original Pilsner. This style died out after Prohibition but was resurrected as a home-brewed style by advocates of the hobby.

Question 9

3A: Vienna Lager, history?

Answer 9

History: The original amber lager developed by Anton Dreher shortly after the isolation of lager yeast. Nearly extinct in its area of origin, the style continues in Mexico where it was brought by Santiago Graf and other Austrian immigrant brewers in the late 1800s. Regrettably, most modern examples use adjuncts which lessen the rich malt complexity characteristic of the best examples of this style. The style owes much of its character to the method of malting (Vienna malt). Lighter malt character overall than Oktoberfest, yet still decidedly balanced toward malt.

Question 10

3B: Oktoberfest/Märzen, history?

Answer 10

History: Origin is credited to Gabriel Sedlmayr, based on an adaptation of the Vienna style developed by Anton Dreher around 1840, shortly after lager yeast was first isolated. Typically brewed in the spring, signaling the end of the traditional brewing season and stored in cold caves or cellars during the warm summer months. Served in autumn amidst traditional celebrations.

Question 11

4A: Dark American Lager, history?

Answer 11

History:

Question 12

4B: Munich Dunkel, history?

Answer 12

History: The classic brown lager style of Munich which developed as a darker, malt-accented beer in part because of the moderately carbonate water. While originating in Munich, the style has become very popular throughout Bavaria (especially Franconia).

Question 13

4C: Schwarzbier (Black Beer), history?

Answer 13

History: A regional specialty from southern Thuringen and northern Franconia in Germany, and probably a variant of the Munich Dunkel style.

Question 14

5A: Maibock/Helles Bock, history?

Answer 14

History: A fairly recent development in comparison to the other members of the bock family. The serving of Maibock is specifically associated with springtime and the month of May.

Question 15

5B: Traditional Bock, history?

Answer 15

History: Originated in the Northern German city of Einbeck, which was a brewing center and popular exporter in the days of the Hanseatic League (14th to 17th century). Recreated in Munich starting in the 17th century. The name ‘bock’ is based on a corruption of the name ‘Einbeck’ in the Bavarian dialect, and was thus only used after the beer came to Munich. ‘Bock’ also means ‘billy-goat’ in German, and is often used in logos and advertisements.

Question 16

5C: Doppelbock, history?

Answer 16

History: A Bavarian specialty first brewed in Munich by the monks of St. Francis of Paula. Historical versions were less well attenuated than modern interpretations, with consequently higher sweetness and lower alcohol levels (and hence was considered ‘liquid bread’ by the monks). The term ‘doppel (double) bock’ was coined by Munich consumers. Many doppelbocks have names ending in ‘-ator,’ either as a tribute to the prototypical Salvator or to take advantage of the beer’s popularity.

Question 17

5D: Eisbock, history?

Answer 17

History: A traditional Kulmbach specialty brewed by freezing a doppelbock and removing the ice to concentrate the flavor and alcohol content (as well as any defects).

Question 18

6A: Cream Ale, history?

Answer 18

History: An ale version of the American lager style. Produced by ale brewers to compete with lager brewers in the Northeast and Mid-Atlantic States. Originally known as sparkling or present use ales, lager strains were (and sometimes still are) used by some brewers, but were not historically mixed with ale strains. Many examples are kräusened to achieve carbonation. Cold conditioning isn’t traditional, although modern brewers sometimes use it.

Question 19

6B: Blonde Ale, history?

Answer 19

History: Currently produced by many (American) microbreweries and brewpubs. Regional variations exist (many West Coast brewpub examples are more assertive, like pale ales) but in most areas this beer is designed as the entry-level craft beer.

Question 20

6C: Kölsch, history?

Answer 20

History: Kölsch is an appellation protected by the Kölsch Konvention, and is restricted to the 20 or so breweries in and around Cologne (Köln). The Konvention simply defines the beer as a ‘light, highly attenuated, hop-accentuated, clear top-fermenting Vollbier.’

Question 21

6D: American Wheat or Rye Beer, history?

Answer 21

History:

Question 22

7A: Northern German Altbier, history?

Answer 22

History:

Question 23

7B: California Common Beer, history?

Answer 23

History: American West Coast original. Large shallow open fermenters (coolships) were traditionally used to compensate for the absence of refrigeration and to take advantage of the cool ambient temperatures in the San Francisco Bay area. Fermented with a lager yeast, but one that was selected to thrive at the cool end of normal ale fermentation temperatures.

Question 24

7C: Düsseldorf Altbier, history?

Answer 24

History: The traditional style of beer from Düsseldorf. ‘Alt’ refers to the ‘old’ style of brewing (i.e., making top-fermented ales) that was common before lager brewing became popular. Predates the isolation of bottom-fermenting yeast strains, though it approximates many characteristics of lager beers. The best examples can be found in brewpubs in the Altstadt (‘old town’) section of Düsseldorf.

Question 25

8A: Standard/Ordinary Bitter, history?

Answer 25

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.

Question 26

8B: Special/Best/Premium Bitter, history?

Answer 26

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.

Question 27

8C: Extra Special/Strong Bitter (English Pale Ale), history?

Answer 27

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.

Question 28

9A: Scottish Light 60/-, history?

Answer 28

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.

Question 29

9B: Scottish Heavy 70/-, history?

Answer 29

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.

Question 30

9C: Scottish Export 80/-, history?

Answer 30

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.

Question 31

9D: Irish Red Ale, history?

Answer 31

History:

Question 32

9E: Strong Scotch Ale, history?

Answer 32

History:

Question 33

10A: American Pale Ale, history?

Answer 33

History: An American adaptation of English pale ale, reflecting indigenous ingredients (hops, malt, yeast, and water). Often lighter in color, cleaner in fermentation by-products, and having less caramel flavors than English counterparts.

Question 34

10B: American Amber Ale, history?

Answer 34

History: Known simply as Red Ales in some regions, these beers were popularized in the hop-loving Northern California and the Pacific Northwest areas before spreading nationwide.

Question 35

10C: American Brown Ale, history?

Answer 35

History:

Question 36

11A: Mild, history?

Answer 36

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.

Question 37

11B: Southern English Brown, history?

Answer 37

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.

Question 38

11C: Northern English Brown Ale, history?

Answer 38

History:

Question 39

12A: Brown Porter, history?

Answer 39

History: Originating in England, porter evolved from a blend of beers or gyles known as ‘Entire.’ A precursor to stout. Said to have been favored by porters and other physical laborers.

Question 40

12B: Robust Porter, history?

Answer 40

History: Stronger, hoppier and/or roastier version of porter designed as either a historical throwback or an American interpretation of the style. Traditional versions will have a more subtle hop character (often English), while modern versions may be considerably more aggressive. Both types are equally valid.

Question 41

12C: Baltic Porter, history?

Answer 41

History: Traditional beer from countries bordering the Baltic Sea. Derived from English porters but influenced by Russian Imperial Stouts.

Question 42

13A: Dry Stout, history?

Answer 42

History: The style evolved from attempts to capitalize on the success of London porters, but originally reflected a fuller, creamier, more ‘stout’ body and strength. When a brewery offered a stout and a porter, the stout was always the stronger beer (it was originally called a ‘Stout Porter’). Modern versions are brewed from a lower OG and no longer reflect a higher strength than porters.

Question 43

13B: Sweet Stout, history?

Answer 43

History: An English style of stout. Historically known as ‘Milk’ or ‘Cream’ stouts, legally this designation is no longer permitted in England (but is acceptable elsewhere). The ‘milk’ name is derived from the use of lactose, or milk sugar, as a sweetener.

Question 44

13C: Oatmeal Stout, history?

Answer 44

History: An English seasonal variant of sweet stout that is usually less sweet than the original, and relies on oatmeal for body and complexity rather than lactose for body and sweetness.

Question 45

13D: Foreign Extra Stout, history?

Answer 45

History: Originally high-gravity stouts brewed for tropical markets (and hence, sometimes known as ‘Tropical Stouts’). Some bottled export (i.e., stronger) versions of dry or sweet stout also fit this profile. Guinness Foreign Extra Stout has been made since the early 1800s.

Question 46

13E: American Stout, history?

Answer 46

History:

Question 47

13F: Russian Imperial Stout, history?

Answer 47

History: Brewed to high gravity and hopping level in England for export to the Baltic States and Russia. Said to be popular with the Russian Imperial Court. Today is even more popular with American craft brewers, who have extended the style with unique American characteristics.

Question 48

14A: English IPA, history?

Answer 48

History: Brewed to survive the voyage from England to India. The temperature extremes and rolling of the seas resulted in a highly attenuated beer upon arrival. English pale ales were derived from India Pale Ales.

Question 49

14B: American IPA, history?

Answer 49

History: An American version of the historical English style, brewed using American ingredients and attitude.

Question 50

14C: Imperial IPA, history?

Answer 50

History: A recent American innovation reflecting the trend of American craft brewers ‘pushing the envelope’ to satisfy the need of hop aficionados for increasingly intense products. The adjective ‘Imperial’ is arbitrary and simply implies a stronger version of an IPA; ‘double,’ ‘extra,’ ‘extreme,’ or any other variety of adjectives would be equally valid.

Question 51

15A: Weizen/Weissbier, history?

Answer 51

History: A traditional wheat-based ale originating in Southern Germany that is a specialty for summer consumption, but generally produced year-round.

Question 52

15B: Dunkelweizen, history?

Answer 52

History: Old-fashioned Bavarian wheat beer was often dark. In the 1950s and 1960s, wheat beers did not have a youthful image, since most older people drank them for their health-giving qualities. Today, the lighter hefeweizen is more common.

Question 53

15C: Weizenbock, history?

Answer 53

History: Aventinus, the world’s oldest top-fermented wheat doppelbock, was created in 1907 at the Weisse Brauhaus in Munich using the ‘Méthode Champenoise’ with fresh yeast sediment on the bottom. It was Schneider’s creative response to bottom-fermenting doppelbocks that developed a strong following during these times.

Question 54

15D: Roggenbier (German Rye Beer), history?

Answer 54

History: A specialty beer originally brewed in Regensburg, Bavaria as a more distinctive variant of a dunkelweizen using malted rye instead of malted wheat.

Question 55

16A: Witbier, history?

Answer 55

History: A 400-year-old beer style that died out in the 1950s; it was later revived by Pierre Celis at Hoegaarden, and has grown steadily in popularity over time.

Question 56

16B: Belgian Pale Ale, history?

Answer 56

History: Produced by breweries with roots as far back as the mid-1700s, the most well-known examples were perfected after the Second World War with some influence from Britain, including hops and yeast strains.

Question 57

16C: Saison, history?

Answer 57

History: A seasonal summer style produced in Wallonia, the French-speaking part of Belgium. Originally brewed at the end of the cool season to last through the warmer months before refrigeration was common. It had to be sturdy enough to last for months but not too strong to be quenching and refreshing in the summer. It is now brewed year-round in tiny, artisanal breweries whose buildings reflect their origins as farmhouses.

Question 58

16D: Bière de Garde, history?

Answer 58

History: Name literally means ‘beer which has been kept or lagered.’ A traditional artisanal farmhouse ale from Northern France brewed in early spring and kept in cold cellars for consumption in warmer weather. It is now brewed year-round. Related to the Belgian Saison style, the main difference is that the Bière de Garde is rounder, richer, sweeter, malt-focused, often has a ‘cellar’ character, and lacks the spicing and tartness of a Saison.

Question 59

16E: Belgian Specialty Ale, history?

Answer 59

History: Unique beers of small, independent Belgian breweries that have come to enjoy local popularity but may be far less well-known outside of their own regions. Many have attained ‘cult status’ in the U.S. (and other parts of the world) and now owe a significant portion of their sales to export.

Question 60

17A: Berliner Weisse, history?

Answer 60

History: A regional specialty of Berlin; referred to by Napoleon’s troops in 1809 as ‘the Champagne of the North’ due to its lively and elegant character. Only two traditional breweries still produce the product.

Question 61

17B: Flanders Red Ale, history?

Answer 61

History: The indigenous beer of West Flanders, typified by the products of the Rodenbach brewery, established in 1820 in West Flanders but reflective of earlier brewing traditions. The beer is aged for up to two years, often in huge oaken barrels which contain the resident bacteria necessary to sour the beer. It was once common in Belgium and England to blend old beer with young to balance the sourness and acidity found in aged beer. While blending of batches for consistency is now common among larger breweries, this type of blending is a fading art.

Question 62

17C: Flanders Brown Ale/Oud Bruin, history?

Answer 62

History: An ‘old ale’ tradition, indigenous to East Flanders, typified by the products of the Liefman brewery (now owned by Riva), which has roots back to the 1600s. Historically brewed as a ‘provision beer’ that would develop some sourness as it aged. These beers were typically more sour than current commercial examples. While Flanders red beers are aged in oak, the brown beers are warm aged in stainless steel.

Question 63

17D: Straight (Unblended) Lambic, history?

Answer 63

History: Spontaneously fermented sour ales from the area in and around Brussels (the Senne Valley) stem from a farmhouse brewing tradition several centuries old. Their numbers are constantly dwindling.

Question 64

17E: Gueuze, history?

Answer 64

History: Spontaneously fermented sour ales from the area in and around Brussels (the Senne Valley) stem from a farmhouse brewing tradition several centuries old. Their numbers are constantly dwindling and some are untraditionally sweetening their products (post-fermentation) to make them more palatable to a wider audience.

Question 65

17F: Fruit Lambic, history?

Answer 65

History: Spontaneously fermented sour ales from the area in and around Brussels (the Senne Valley) stem from a farmhouse brewing tradition several centuries old. Their numbers are constantly dwindling and some are untraditionally sweetening their products (post-fermentation) with sugar or sweet fruit to make them more palatable to a wider audience. Fruit was traditionally added to lambic or gueuze, either by the blender or publican, to increase the variety of beers available in local cafes.

Question 66

18A: Belgian Blond Ale, history?

Answer 66

History: Relatively recent development to further appeal to European Pils drinkers, becoming more popular as it is widely marketed and distributed.

Question 67

18B: Belgian Dubbel, history?

Answer 67

History: Originated at monasteries in the Middle Ages, and was revived in the mid-1800s after the Napoleonic era.

Question 68

18C: Belgian Tripel, history?

Answer 68

History: Originally popularized by the Trappist monastery at Westmalle.

Question 69

18D: Belgian Golden Strong Ale, history?

Answer 69

History: Originally developed by the Moortgat brewery after WWII as a response to the growing popularity of Pilsner beers.

Question 70

18E: Belgian Dark Strong Ale, history?

Answer 70

History: Most versions are unique in character reflecting characteristics of individual breweries.

Question 71

19A: Old Ale, history?

Answer 71

History: A traditional English ale style, mashed at higher temperatures than strong ales to reduce attenuation, then aged at the brewery after primary fermentation (similar to the process used for historical porters). Often had age-related character (lactic, Brett, oxidation, leather) associated with ‘stale’ beers. Used as stock ales for blending or enjoyed at full strength (stale or stock refers to beers that were aged or stored for a significant period of time). Winter warmers are a more modern style that are maltier, fuller-bodied, often darker beers that may be a brewery’s winter seasonal special offering.

Question 72

19B: English Barleywine, history?

Answer 72

History: the strongest ale offered by a brewery, and in recent years many commercial examples are now vintage-dated. Normally aged significantly prior to release. Often associated with the winter or holiday season.

Question 73

19C: American Barleywine, history?

Answer 73

History: Usually the strongest ale offered by a brewery, and in recent years many commercial examples are now vintage-dated. Normally aged significantly prior to release. Often associated with the winter or holiday season.

Question 74

20A: FRUIT BEER, history?

Answer 74

History:

Question 75

21A: Spice, Herb, or Vegetable Beer, history?

Answer 75

History:

Question 76

21B: Christmas/Winter Specialty Spiced Beer, history?

Answer 76

History: Throughout history, beer of a somewhat higher alcohol content and richness has been enjoyed during the winter holidays, when old friends get together to enjoy the season. Many breweries produce unique seasonal offerings that may be darker, stronger, spiced, or otherwise more characterful than their normal beers. Spiced versions are an American or Belgian tradition, since English or German breweries traditionally do not use spices in their beer.

Question 77

22A: Classic Rauchbier, history?

Answer 77

History: A historical specialty of the city of Bamberg, in the Franconian region of Bavaria in Germany. Beechwood-smoked malt is used to make a Märzen-style amber lager. The smoke character of the malt varies by maltster; some breweries produce their own smoked malt (rauchmalz).

Question 78

22B: Other Smoked Beer, history?

Answer 78

History: The process of using smoked malts more recently has been adapted by craft brewers to other styles, notably porter and strong Scotch ales. German brewers have traditionally used smoked malts in bock, doppelbock, weizen, dunkel, schwarzbier, helles, Pilsner, and other specialty styles.

Question 79

22C: Wood-Aged Beer, history?

Answer 79

History: A traditional production method that is rarely used by major breweries, and usually only with specialty products. Becoming more popular with modern American craft breweries looking for new, distinctive products. Oak cask and barrels are traditional, although other woods can be used.

Question 80

23A: Specialty Beer, history?

Answer 80

History: