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2015 STYLE G
iv BJCP Beer Style Guidelines – 2015 Edition INTRODUCTION TO THE 2015 GUIDELINES The 2015 BJCP Style Guidelines are a major revision from the 2008 edition. The goals of the new edition are to better BJCP 2008 STYLE GUIDELINES 8c. Extra Special/Strong Bitter (English Pale Ale) 8A. Standard/Ordinary Bitter. Aroma: 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 BJCP 2008 STYLE GUIDELINES 9D. Irish Red Ale. 9E. Strong Scotch Ale. All the Scottish Ale sub-categories (9A, 9B, 9C) share the same description. The Scottish ale sub-styles are differentiated mainly on gravity and alcoholic strength, although stronger versions will necessarily have slightly more intense flavors (and more hop bitterness to balance the increasedmalt).
BJCP 2008 STYLE GUIDELINES American Wheat or Rye Beer. 6A. Cream Ale. Aroma: 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. BJCP 2008 STYLE GUIDELINES Classic American Pilsner. 2A. German Pilsner (Pils) Aroma: 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). BJCP 2008 STYLE GUIDELINES Russian Imperial Stout. 13A. Dry Stout. Aroma: Coffee-like roasted barley and roasted malt aromas are prominent; may have slight chocolate, cocoa and/or grainy secondary notes. Esters medium-low to none. No diacetyl. Hop aroma low to none. Appearance: Jet black to deep brown with garnet highlights in color. BJCP STYLE GUIDELINESINGREDIENT REFERENCE– SPECIALTY INGREDIENT REFERENCE FOR HONEY, FRUIT, SPICES, AND GRAPESSEE MORE ON BJCP.ORG BJCP MEMBER RESOURCESSTYLE GUIDELINESONLINE REGISTRATIONCEPCHANGE YOURADDRESS
Here's an interesting perspective, comparing our active membership in 1994, 2008, and 2013: Between 1994 and 2008, the number of active judges more than doubled (1,232 to 2,563), while the percentage of upper level judges tripled, from 5.5% to 16.3% (the actual number went from 68 to 417). Between 2008 and 2013, the number of active judges BJCP STYLE GUIDELINES BJCP Style Guidelines On The Web. The BJCP Style guidelines were written by the BJCP Style Committee. Since styles keep evolving as brewers keep innovating, BJCP MEMBERSHIP GUIDESEE MORE ON BJCP.ORG BEER JUDGE CERTIFICATION PROGRAM (BJCP) The BJCP was founded in 1985 and has administered the Beer Judge Examination to 13,399 individuals worldwide. 7,765 are currently active judges in the program, with 881 holding the rank of National or higher. Since we started keeping detailed records, our members have judged over 1,792,897 beers and we have sanctioned over 10,749competitions.
BJCP 2008 STYLE GUIDELINES 9D. Irish Red Ale. 9E. Strong Scotch Ale. All the Scottish Ale sub-categories (9A, 9B, 9C) share the same description. The Scottish ale sub-styles are differentiated mainly on gravity and alcoholic strength, although stronger versions will necessarily have slightly more intense flavors (and more hop bitterness to balance the increasedmalt).
BJCP 2008 STYLE GUIDELINES 8c. Extra Special/Strong Bitter (English Pale Ale) 8A. Standard/Ordinary Bitter. Aroma: 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 (UK2015 STYLE G
iv BJCP Beer Style Guidelines – 2015 Edition INTRODUCTION TO THE 2015 GUIDELINES The 2015 BJCP Style Guidelines are a major revision from the 2008 edition. The goals of the new edition are to better BJCP 2008 STYLE GUIDELINES American Wheat or Rye Beer. 6A. Cream Ale. Aroma: 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. BJCP 2008 STYLE GUIDELINES Classic American Pilsner. 2A. German Pilsner (Pils) Aroma: 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). BJCP MEMBER RESOURCES Here's an interesting perspective, comparing our active membership in 1994, 2008, and 2013: Between 1994 and 2008, the number of active judges more than doubled (1,232 to 2,563), while the percentage of upper level judges tripled, from 5.5% to 16.3% (the actual number went from 68 to 417). Between 2008 and 2013, the number of active judges BJCP MEMBERSHIP GUIDE Bylaws: The current BJCP Bylaws are available on the BJCP web site. These are the BJCP rules of organization and procedure. Membership Guide: This online Membership Guide (also available as a PDF file) is designed to help judges better understand how the BJCP is managed and the flow of information within the program. BJCP STYLE GUIDELINES BJCP Style Guidelines On The Web. The BJCP Style guidelines were written by the BJCP Style Committee. Since styles keep evolving as brewers keep innovating, these guidelines are periodically reviewedand updated.
BEER FAULTS
Sour/Acidic Lactic acid, citric acid, sharp, clean sourness. Check for infection. Check yeast strain. Don't mash for long periods of time at low temperatures. Smoky (Phenolic) Smoke-like, charcoal, burnt. Check for scorched mash or boil. Check excessive use of dark malts. Checkfor infection.
BJCP 2008 STYLE GUIDELINES 8c. Extra Special/Strong Bitter (English Pale Ale) 8A. Standard/Ordinary Bitter. Aroma: 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 (UKBEER SCORESHEET
Stylistic Accuracy Classic Example Not to Style Technical Merit Flawless Significant Flaws Intangibles Wonderful Lifeless Outstanding (45 - 50): World-class example of style. Excellent (38 - 44): Exemplifies style well, requires minor fine-tuning. Very Good (30 -37):
BJCP 2008 STYLE GUIDELINES Lagering should provide good clarity. Large, creamy, persistent head (color varies with base style: white for pale versions, off-white for dark varieties). Stronger versions might have impaired head retention, and can display noticeable legs. Flavor: Very rich and malty. BJCP 2008 STYLE GUIDELINES Belgian Golden Strong Ale. 18E. Belgian Dark Strong Ale. 18A. Belgian Blond Ale. Aroma: Light earthy or spicy hop nose, along with a lightly sweet Pils malt character. Shows a subtle yeast character that may include spicy phenolics, perfumy or honey-like alcohol, or BJCP 2008 STYLE GUIDELINES 19A. Old Ale. Aroma: Malty-sweet with fruity esters, often with a complex blend of dried-fruit, vinous, caramelly, molasses, nutty, toffee, treacle, and/or other specialty malt aromas. Some alcohol and oxidative notes are acceptable, akin to those found in Sherry or Port. Hop aromas not usually present due to extended aging. BJCP 2008 STYLE GUIDELINES 11B. Southern English Brown. 11C. Northern English Brown. 11A. Mild. 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. BJCP STYLE GUIDELINESINGREDIENT REFERENCE– SPECIALTY INGREDIENT REFERENCE FOR HONEY, FRUIT, SPICES, AND GRAPESSEE MORE ON BJCP.ORG BJCP STYLE GUIDELINESINTRODUCTION1. LIGHT LAGER2. PILSNER3. EUROPEAN AMBER LAGER4. DARK LAGER BJCP Style Guidelines On The Web. The BJCP Style guidelines were written by the BJCP Style Committee. Since styles keep evolving as brewers keep innovating, BJCP MEMBERSHIP GUIDESEE MORE ON BJCP.ORG BEER JUDGE CERTIFICATION PROGRAM (BJCP) The BJCP was founded in 1985 and has administered the Beer Judge Examination to 13,399 individuals worldwide. 7,765 are currently active judges in the program, with 881 holding the rank of National or higher. Since we started keeping detailed records, our members have judged over 1,792,897 beers and we have sanctioned over 10,749competitions.
2015 STYLE G
iv BJCP Beer Style Guidelines – 2015 Edition INTRODUCTION TO THE 2015 GUIDELINES The 2015 BJCP Style Guidelines are a major revision from the 2008 edition. The goals of the new edition are to better BJCP 2008 STYLE GUIDELINES 8c. Extra Special/Strong Bitter (English Pale Ale) 8A. Standard/Ordinary Bitter. Aroma: 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 BJCP 2008 STYLE GUIDELINES 9D. Irish Red Ale. 9E. Strong Scotch Ale. All the Scottish Ale sub-categories (9A, 9B, 9C) share the same description. The Scottish ale sub-styles are differentiated mainly on gravity and alcoholic strength, although stronger versions will necessarily have slightly more intense flavors (and more hop bitterness to balance the increasedmalt).
BJCP 2008 STYLE GUIDELINES American Wheat or Rye Beer. 6A. Cream Ale. Aroma: 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. BJCP 2008 STYLE GUIDELINES Classic American Pilsner. 2A. German Pilsner (Pils) Aroma: 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). BJCP 2008 STYLE GUIDELINES Russian Imperial Stout. 13A. Dry Stout. Aroma: Coffee-like roasted barley and roasted malt aromas are prominent; may have slight chocolate, cocoa and/or grainy secondary notes. Esters medium-low to none. No diacetyl. Hop aroma low to none. Appearance: Jet black to deep brown with garnet highlights in color. BJCP STYLE GUIDELINESINGREDIENT REFERENCE– SPECIALTY INGREDIENT REFERENCE FOR HONEY, FRUIT, SPICES, AND GRAPESSEE MORE ON BJCP.ORG BJCP STYLE GUIDELINESINTRODUCTION1. LIGHT LAGER2. PILSNER3. EUROPEAN AMBER LAGER4. DARK LAGER BJCP Style Guidelines On The Web. The BJCP Style guidelines were written by the BJCP Style Committee. Since styles keep evolving as brewers keep innovating, BJCP MEMBERSHIP GUIDESEE MORE ON BJCP.ORG BEER JUDGE CERTIFICATION PROGRAM (BJCP) The BJCP was founded in 1985 and has administered the Beer Judge Examination to 13,399 individuals worldwide. 7,765 are currently active judges in the program, with 881 holding the rank of National or higher. Since we started keeping detailed records, our members have judged over 1,792,897 beers and we have sanctioned over 10,749competitions.
2015 STYLE G
iv BJCP Beer Style Guidelines – 2015 Edition INTRODUCTION TO THE 2015 GUIDELINES The 2015 BJCP Style Guidelines are a major revision from the 2008 edition. The goals of the new edition are to better BJCP 2008 STYLE GUIDELINES 8c. Extra Special/Strong Bitter (English Pale Ale) 8A. Standard/Ordinary Bitter. Aroma: 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 BJCP 2008 STYLE GUIDELINES 9D. Irish Red Ale. 9E. Strong Scotch Ale. All the Scottish Ale sub-categories (9A, 9B, 9C) share the same description. The Scottish ale sub-styles are differentiated mainly on gravity and alcoholic strength, although stronger versions will necessarily have slightly more intense flavors (and more hop bitterness to balance the increasedmalt).
BJCP 2008 STYLE GUIDELINES American Wheat or Rye Beer. 6A. Cream Ale. Aroma: 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. BJCP 2008 STYLE GUIDELINES Classic American Pilsner. 2A. German Pilsner (Pils) Aroma: 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). BJCP 2008 STYLE GUIDELINES Russian Imperial Stout. 13A. Dry Stout. Aroma: Coffee-like roasted barley and roasted malt aromas are prominent; may have slight chocolate, cocoa and/or grainy secondary notes. Esters medium-low to none. No diacetyl. Hop aroma low to none. Appearance: Jet black to deep brown with garnet highlights in color. BJCP MEMBER RESOURCES Here's an interesting perspective, comparing our active membership in 1994, 2008, and 2013: Between 1994 and 2008, the number of active judges more than doubled (1,232 to 2,563), while the percentage of upper level judges tripled, from 5.5% to 16.3% (the actual number went from 68 to 417). Between 2008 and 2013, the number of active judges BJCP MEMBERSHIP GUIDE Bylaws: The current BJCP Bylaws are available on the BJCP web site. These are the BJCP rules of organization and procedure. Membership Guide: This online Membership Guide (also available as a PDF file) is designed to help judges better understand how the BJCP is managed and the flow of information within the program. BJCP STYLE GUIDELINES BJCP Style Guidelines On The Web. The BJCP Style guidelines were written by the BJCP Style Committee. Since styles keep evolving as brewers keep innovating, these guidelines are periodically reviewedand updated.
BEER FAULTS
Sour/Acidic Lactic acid, citric acid, sharp, clean sourness. Check for infection. Check yeast strain. Don't mash for long periods of time at low temperatures. Smoky (Phenolic) Smoke-like, charcoal, burnt. Check for scorched mash or boil. Check excessive use of dark malts. Checkfor infection.
BJCP 2008 STYLE GUIDELINES 8c. Extra Special/Strong Bitter (English Pale Ale) 8A. Standard/Ordinary Bitter. Aroma: 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 (UKBEER SCORESHEET
Stylistic Accuracy Classic Example Not to Style Technical Merit Flawless Significant Flaws Intangibles Wonderful Lifeless Outstanding (45 - 50): World-class example of style. Excellent (38 - 44): Exemplifies style well, requires minor fine-tuning. Very Good (30 -37):
BJCP 2008 STYLE GUIDELINES Lagering should provide good clarity. Large, creamy, persistent head (color varies with base style: white for pale versions, off-white for dark varieties). Stronger versions might have impaired head retention, and can display noticeable legs. Flavor: Very rich and malty. BJCP 2008 STYLE GUIDELINES Belgian Golden Strong Ale. 18E. Belgian Dark Strong Ale. 18A. Belgian Blond Ale. Aroma: Light earthy or spicy hop nose, along with a lightly sweet Pils malt character. Shows a subtle yeast character that may include spicy phenolics, perfumy or honey-like alcohol, or BJCP 2008 STYLE GUIDELINES 19A. Old Ale. Aroma: Malty-sweet with fruity esters, often with a complex blend of dried-fruit, vinous, caramelly, molasses, nutty, toffee, treacle, and/or other specialty malt aromas. Some alcohol and oxidative notes are acceptable, akin to those found in Sherry or Port. Hop aromas not usually present due to extended aging. BJCP 2008 STYLE GUIDELINES 11B. Southern English Brown. 11C. Northern English Brown. 11A. Mild. 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. BJCP STYLE GUIDELINESINGREDIENT REFERENCE– SPECIALTY INGREDIENT REFERENCE FOR HONEY, FRUIT, SPICES, AND GRAPESSEE MORE ON BJCP.ORG BEER JUDGE CERTIFICATION PROGRAM (BJCP) The BJCP was founded in 1985 and has administered the Beer Judge Examination to 13,399 individuals worldwide. 7,765 are currently active judges in the program, with 881 holding the rank of National or higher. Since we started keeping detailed records, our members have judged over 1,792,897 beers and we have sanctioned over 10,749competitions.
BJCP MEMBERSHIP GUIDESEE MORE ON BJCP.ORGBEER JUDGE CERTIFICATION PROGRAMBJCP COMPETITION SCHEDULEBJCP EXAMBJCP EXAM FOR DUMMIESBJCPSCORESHEET
BJCP 2008 STYLE GUIDELINES 9D. Irish Red Ale. 9E. Strong Scotch Ale. All the Scottish Ale sub-categories (9A, 9B, 9C) share the same description. The Scottish ale sub-styles are differentiated mainly on gravity and alcoholic strength, although stronger versions will necessarily have slightly more intense flavors (and more hop bitterness to balance the increasedmalt).
2015 STYLE G
iv BJCP Beer Style Guidelines – 2015 Edition INTRODUCTION TO THE 2015 GUIDELINES The 2015 BJCP Style Guidelines are a major revision from the 2008 edition. The goals of the new edition are to better BJCP 2008 STYLE GUIDELINES 8c. Extra Special/Strong Bitter (English Pale Ale) 8A. Standard/Ordinary Bitter. Aroma: 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 BJCP 2008 STYLE GUIDELINES American Wheat or Rye Beer. 6A. Cream Ale. Aroma: 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. BJCP 2008 STYLE GUIDELINES Classic American Pilsner. 2A. German Pilsner (Pils) Aroma: 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).BEER SCORESHEET
Stylistic Accuracy Classic Example Not to Style Technical Merit Flawless Significant Flaws Intangibles Wonderful Lifeless Outstanding (45 - 50): World-class example of style. Excellent (38 - 44): Exemplifies style well, requires minor fine-tuning. Very Good (30 -37):
BJCP 2008 STYLE GUIDELINES Belgian Golden Strong Ale. 18E. Belgian Dark Strong Ale. 18A. Belgian Blond Ale. Aroma: Light earthy or spicy hop nose, along with a lightly sweet Pils malt character. Shows a subtle yeast character that may include spicy phenolics, perfumy or honey-like alcohol, or BJCP STYLE GUIDELINESINGREDIENT REFERENCE– SPECIALTY INGREDIENT REFERENCE FOR HONEY, FRUIT, SPICES, AND GRAPESSEE MORE ON BJCP.ORG BEER JUDGE CERTIFICATION PROGRAM (BJCP) The BJCP was founded in 1985 and has administered the Beer Judge Examination to 13,399 individuals worldwide. 7,765 are currently active judges in the program, with 881 holding the rank of National or higher. Since we started keeping detailed records, our members have judged over 1,792,897 beers and we have sanctioned over 10,749competitions.
BJCP MEMBERSHIP GUIDESEE MORE ON BJCP.ORGBEER JUDGE CERTIFICATION PROGRAMBJCP COMPETITION SCHEDULEBJCP EXAMBJCP EXAM FOR DUMMIESBJCPSCORESHEET
BJCP 2008 STYLE GUIDELINES 9D. Irish Red Ale. 9E. Strong Scotch Ale. All the Scottish Ale sub-categories (9A, 9B, 9C) share the same description. The Scottish ale sub-styles are differentiated mainly on gravity and alcoholic strength, although stronger versions will necessarily have slightly more intense flavors (and more hop bitterness to balance the increasedmalt).
2015 STYLE G
iv BJCP Beer Style Guidelines – 2015 Edition INTRODUCTION TO THE 2015 GUIDELINES The 2015 BJCP Style Guidelines are a major revision from the 2008 edition. The goals of the new edition are to better BJCP 2008 STYLE GUIDELINES 8c. Extra Special/Strong Bitter (English Pale Ale) 8A. Standard/Ordinary Bitter. Aroma: 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 BJCP 2008 STYLE GUIDELINES American Wheat or Rye Beer. 6A. Cream Ale. Aroma: 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. BJCP 2008 STYLE GUIDELINES Classic American Pilsner. 2A. German Pilsner (Pils) Aroma: 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).BEER SCORESHEET
Stylistic Accuracy Classic Example Not to Style Technical Merit Flawless Significant Flaws Intangibles Wonderful Lifeless Outstanding (45 - 50): World-class example of style. Excellent (38 - 44): Exemplifies style well, requires minor fine-tuning. Very Good (30 -37):
BJCP 2008 STYLE GUIDELINES Belgian Golden Strong Ale. 18E. Belgian Dark Strong Ale. 18A. Belgian Blond Ale. Aroma: Light earthy or spicy hop nose, along with a lightly sweet Pils malt character. Shows a subtle yeast character that may include spicy phenolics, perfumy or honey-like alcohol, or BJCP MEMBER RESOURCES Here's an interesting perspective, comparing our active membership in 1994, 2008, and 2013: Between 1994 and 2008, the number of active judges more than doubled (1,232 to 2,563), while the percentage of upper level judges tripled, from 5.5% to 16.3% (the actual number went from 68 to 417). Between 2008 and 2013, the number of active judges BJCP STYLE GUIDELINES BJCP Style Guidelines On The Web. The BJCP Style guidelines were written by the BJCP Style Committee. Since styles keep evolving as brewers keep innovating, these guidelines are periodically reviewedand updated.
BJCP TRAINING PORTAL Welcome to the BJCP Training Portal. The purpose of the Education & Training Directorate is to develop, recognize, and encourage worthwhile continuing education opportunities for the BJCP membership.Participation by BJCP members in appropriate ETD opportunities will allow them to further their knowledge and enhance their judging skills, to an extent beyond the strict scope of the Beer AHA/BJCP SANCTIONED COMPETITION PROGRAM Competition Software HCCP Homebrew Competition Coordination Program is a competition software program developed by Al Folsom. It produces an XML file that can be emailed to the IT Director in lieu of using the BJCP Online reporting system. Caution: HCCP version 1.2.4 produces properly formatted organizer reports that you can submit. BJCP 2008 STYLE GUIDELINES American Wheat or Rye Beer. 6A. Cream Ale. Aroma: 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. BJCP STYLE GUIDE 1999 Light graininess. Bavarian Weizenbier flavors such are banana esters and clove-like phenols are inappropriate. Hop flavor may be from low to high. Hop bitterness low to medium. Some fruitiness from ale fermentation acceptable; however, the use of a fairly neutral American ale yeast usually results in a clean fermentation. Little to nodiacetyl.
BJCP 2008 STYLE GUIDELINES 8c. Extra Special/Strong Bitter (English Pale Ale) 8A. Standard/Ordinary Bitter. Aroma: 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 (UKBEER SCORESHEET
Stylistic Accuracy Classic Example Not to Style Technical Merit Flawless Significant Flaws Intangibles Wonderful Lifeless Outstanding (45 - 50): World-class example of style. Excellent (38 - 44): Exemplifies style well, requires minor fine-tuning. Very Good (30 -37):
BJCP 2008 STYLE GUIDELINES Belgian Golden Strong Ale. 18E. Belgian Dark Strong Ale. 18A. Belgian Blond Ale. Aroma: Light earthy or spicy hop nose, along with a lightly sweet Pils malt character. Shows a subtle yeast character that may include spicy phenolics, perfumy or honey-like alcohol, or BJCP 2008 STYLE GUIDELINES Russian Imperial Stout. 13A. Dry Stout. Aroma: Coffee-like roasted barley and roasted malt aromas are prominent; may have slight chocolate, cocoa and/or grainy secondary notes. Esters medium-low to none. No diacetyl. Hop aroma low to none. Appearance: Jet black to deep brown with garnet highlights in color.*
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BJCP 2021 ELECTION RESULTS AND LEADERSHIP TRANSITIONJune 1, 2021
The BJCP Election Committee has certified the election results for the 2021 election: Mid-Atlantic: Fred Mullner was elected with 58.57% of the vote. Voter turnout was 18.06% of the region’sMore
2021 BJCP BOARD ELECTIONMay 12, 2021
Voting is now open to select the BJCP Board Representative for the three regions below. The voting booth will open on May 12th and will close on May 28th. JudgesMore
COVID-19 UPDATE 3
April 28, 2021
It is encouraging to see vaccinations worldwide, and we look forward to resuming external activities when conditions permit. But since many locations are not able to do so yet, weMore
2021 BJCP BOARD NOMINATIONSApril 20, 2021
BJCP Regional Representative elections will be held in the following regions in 2021: Midwest South Mid-Atlantic Potential candidates must be nominated via the online nomination form (by themselves or others)More
PHIL FARRELL RETIRES FROM BOARD; SAL MORTILLARO II NAMED AS NEW SOUTHREP
November 12, 2020
South Regional Representative Phil Farrell, who has served on the BJCP Board since 2008, recently retired from the board to focus on his professional brewing endeavors as the BrewMaster ofMore
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BJCP STATS
7,793
Active BJCP Judges
-------------------------10,805
Sanctioned Competitions -------------------------1,796,130
Beers Judged
------------------------- Data current as of May 31, 2021 COMPETITION CALENDARJUNE 6
BATTLE OF THE BUBBLES XFrederick, MD
-------------------------JUNE 11
EL RETO DE LAS VIENNAS LUPULERAS Zapopan, Jalisco, MX -------------------------JUNE 12
COCONUT CUP 2021
Miami, FL
-------------------------JUNE 12
DEKEGGER HOME BREW COMPETITIONDECATUR, IN
-------------------------JUNE 12
MUSIC CITY MINI BREW-OFF IMadison, TN
------------------------- Find a competition near you >BEER STYLES
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