Beer Styles

Beer styles are a significant portion of your beer education and are a large portion of what the BJCP will test you on when you take the BJCP test. You should be have knowledge of beers and brewing practices from all the major brewing regions of the world. These include England, Belgium, United States, and Germany.
How important are styles on the exam? Styles, in some form, make up 72% of your grade.

The following questions WILL be on your exam
  • 1.) All-Grain Recipe for a given style.
  • 2.) Classic Example Score Sheet
  • 3.) Styles of 3 cities question
  • 4, 5, 6.) plus 3 compare 3 styles question (We will go over German Lagers today)

This is 6 of the 10 written exam questions. The written exam is 70% of your grade so 70% of 60 is 42%
The tasting portion is 4 beers at 30% of your score. Add this 30% to the 42% from the written portion of the exam and you have 72%

Ok, so styles are important, how do I approach them? Systematically. The Study guide provides a methodology.

For each of the three sub-styles style-1, style-2, and style-3, provide a statement describing the sub-styles as well as the differences and similarities between them by addressing each of the following topics:

  • 6 points Describe the aroma, appearance, flavor, and mouthfeel of each sub-style as in the BJCP Style Guidelines.
  • 2 points Identify at least one aspect of the ingredients (malts, hops, water chemistry) or background information (history, fermentation techniques and conditions, or serving methods) that distinguishes each sub-style.
  • 1 point For each of the sub-styles name at least one classic commercial example as listed in the BJCP Style Guidelines.
  • 1 point Describe the similarities and differences between the three sub-styles.

Describe the aroma, appearance, flavor, and mouthfeel of each sub-style as in the BJCP Style Guidelines. When we judge a beer we judge aroma, appearance, flavor, and mouthfeel. This is on every score sheet and it represents 60% the credit on the exam style questions. My point is that we use this format for everything. This is another reason it is important to score each and every beer we suggest. This is designed to get you familiar with writing in this style which is required when judging beer in a contest, and for answering most of the questions on the exam. I cannot overstress the importance of this. I suggest that you answer in the form of a grid because it will be very similar to a scoresheet and will ensure that you do not overlook a part of the answer. On the exam it is required that you answer all parts of the question, not that you follow this method to do it. Later we will demonstrate this approach with German beers.

You have hopefully been reviewing the style guide with each style we have gone over. Now I'm going to have you modify the style guide, but DO NOT WORK AHEAD, stay with the styles we are working on.
I want you to "bulletize" the Aroma, Appearance, Flavor, and Mouthfeel portions of the style guide. Below is what I mean.

Here is Maibock (Please see the Style Guide at BJCP.ORG for any changes/updates)

Aroma: 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.

Appearance: Deep gold to light amber in color. Lagering should provide good clarity. Large, creamy, persistent, white head.

Flavor: The rich flavor of continental European pale malts dominates (Pils malt flavor with some toasty notes and/or melanoidins). Little to no caramelization. May have a light DMS flavor from Pils malt. Moderate to no noble hop flavor. May have a low spicy or peppery quality from hops and/or alcohol. Moderate hop bitterness (more so in the balance than in other bocks). Clean, with no fruity esters or diacetyl. Well-attenuated, not cloying, with a moderately dry finish that may taste of both malt and hops.

Mouthfeel: Medium-bodied. Moderate to moderately high carbonation. Smooth and clean with no harshness or astringency, despite the increased hop bitterness. Some alcohol warming may be present.

The idea is to make each attribute a bullet, and thus another review of the style in a different way.

Aroma:

  • 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.

Appearance:

  • Deep gold to light amber in color.
  • Lagering should provide good clarity.
  • Large, creamy, persistent, white head.

Flavor:

  • The rich flavor of continental European pale malts dominates
    • (Pils malt flavor with some toasty notes
    • and/or melanoidins).
  • Little to no caramelization.
  • May have a light DMS flavor from Pils malt.
  • Moderate to no noble hop flavor.
  • May have a low spicy or peppery quality from hops and/or alcohol.
  • Moderate hop bitterness (more so in the balance than in other bocks).
  • Clean,
  • with no fruity esters
  • or diacetyl.
  • Well-attenuated,
  • not cloying,
  • with a moderately dry finish that
  • may taste of both malt and hops.

Mouthfeel:

  • Medium-bodied.
  • Moderate to moderately high carbonation.
  • Smooth and clean with
  • no harshness
  • or astringency, despite the increased hop bitterness.
  • Some alcohol warming may be present.

There is no right way or wrong way to do this. Do it in a way that makes it easy for you to identify the style attributes.

German Beers

German beers are very important to the study of all things beer. Many beers are based on German beers especially from German Brewers that emmigrated. S2. Identify three distinctly different German bottom-fermented beer styles. Beer styles that are variations of each other based on color, strength or other similarly subtle differences do not count as distinctly different for the purposes of this question. For each style provide a statement describing the style as well as the differences and similarities between the styles by addressing the following topics:
  • 6 points Describe the aroma, appearance, flavor, and mouthfeel of each sub-style as in the BJCP Style Guidelines.
  • 2 points Identify at least one aspect of the ingredients (malts, hops, water chemistry) or background information (history, fermentation techniques and conditions, or serving methods) that distinguishes each sub-style.
  • 1 point For each of the sub-styles name at least one classic commercial example as listed in the BJCP Style Guidelines.
  • 1 point Describe the similarities and differences between the three sub-styles.

Note: On this question, as on several other Style questions from the question pool, YOU GET TO PICK the three styles you wish to use from the category of the question.

Note that the responses here are straight from the style guide. I have no knowledge of the "correct" answer, but this should easily give you a passing score.

Note that you cannot use similar beers in your choices such as using both a 60/- and a 70/- Scottish ales.

 Note: The style numbers for the style characteristics are NOT required

2 A. German Pilsner (Pils)

OG

FG

IBUs

SRM

ABV

1.044- 1.050

1.008- 1.013

25 - 45

2 - 5

4.4 - 5.2%

3 B. Oktoberfest/Märzen

OG

FG

IBUs

SRM

ABV

1.050- 1.056

1.012- 1.016

20 - 28

7 - 14

4.8 - 5.7%

5 B. Traditional Bock

OG

FG

IBUs

SRM

ABV

1.064- 1.072

1.013- 1.019

20 - 27

14 - 22

6.3 - 7.2%

Aroma (.5)
(points per style)

Typically features a light grainy 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).

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 inappropriate.

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.

Appearance (.5)

Straw to light gold, brilliant to very clear, with a creamy, long-lasting white head.

Dark gold to deep orange-red color. Bright clarity, with solid foam stand.

Light copper to brown color, often with attractive garnet highlights. Lagering should provide good clarity despite the dark color. Large, creamy, persistent, off-white head.

Flavor (.5)

Crisp and bitter, with a dry to medium-dry finish. Moderate to moderately-low yet well attenuated maltiness, although some grainy flavors and slight malt sweetness are acceptable. Hop bitterness dominates taste and continues through the finish and lingers into the aftertaste. Hop flavor can range from low to high but should only be derived from German noble hops. Clean, no fruity esters, no diacetyl.

Initial malty sweetness, but finish is moderately dry. Distinctive and complex maltiness often includes a toasted aspect. Hop bitterness is moderate, and noble hop flavor is low to none. Balance is toward malt, though the finish is not sweet. Noticeable caramel or roasted flavors are inappropriate. Clean lager character with no diacetyl or fruity esters

Complex maltiness is dominated by the rich flavors of Munich and Vienna malts, which contribute melanoidins and toasty flavors. Some caramel notes may be present from decoction mashing and a long boil. Hop bitterness is generally only high enough to support the malt flavors, allowing a bit of sweetness to linger into the finish. Well-attenuated, not cloying. Clean, with no esters or diacetyl. No hop flavor. No roasted or burnt character.

Mouthfeel (.5)

Medium-light body, medium to high carbonation.

Medium body, with a creamy texture and medium carbonation. Smooth. Fully fermented, without a cloying finish.

Complex maltiness is dominated by the rich flavors of Munich and Vienna malts, which contribute melanoidins and toasty flavors. Some caramel notes may be present from decoction mashing and a long boil. Hop bitterness is generally only high enough to support the malt flavors, allowing a bit of sweetness to linger into the finish. Well-attenuated, not cloying. Clean, with no esters or diacetyl. No hop flavor. No roasted or burnt character.

distinguishes  Ingredients, Bkg, or serving methods (2/3)

Crisp, clean, refreshing beer that prominently features noble German hop bitterness accentuated by sulfates in the water.

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

Comments: Drier and crisper than a Bohemian Pilsener with a bitterness that tends to linger more in the aftertaste due to higher attenuation and higher-sulfate water. Lighter in body and color, and with higher carbonation than a Bohemian Pilsener. Modern examples of German pilsners tend to become paler in color, drier in finish, and more bitter as you move from South to North in Germany.

Ingredients: Pilsner malt, German hop varieties (especially noble varieties such as Hallertauer, Tettnanger and Spalt for taste and aroma), medium sulfate water, German lager yeast.

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.

Comments: Domestic German versions tend to be golden, like a strong Helles. Export German versions are typically orange-amber in color, and have a distinctive toasty malt character. German beer tax law limits the OG of the style at 14°P since it is a vollbier, although American versions can be stronger. "Fest" type beers are special occasion beers that are usually stronger than their everyday counterparts.

Ingredients: Grist varies, although German Vienna malt is often the backbone of the grain bill, with some Munich malt, Pils malt, and possibly some crystal malt. All malt should derive from the finest quality two-row barley. Continental hops, especially noble varieties, are most authentic. Somewhat alkaline water (up to 300 PPM), with significant carbonate content is welcome. A decoction mash can help develop the rich malt profile.

Overall Impression: A dark, strong, malty lager beer.

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.

Comments: Decoction mashing and long boiling plays an important part of flavor development, as it enhances the caramel and melanoidin flavor aspects of the malt. Any fruitiness is due to Munich and other specialty malts, not yeast-derived esters developed during fermentation.

Ingredients: Munich and Vienna malts, rarely a tiny bit of dark roasted malts for color adjustment, never any non-malt adjuncts. Continental European hop varieties are used. Clean lager yeast. Water hardness can vary, although moderately carbonate water is typical of Munich.

 

classic commercial example (1/3)

Bitburger, Warsteiner

Paulaner Oktoberfest

Aass Bock,

similarities and differences (1/3)

 

 

 

Below is a list of Bottom fermented German beers.

I would not select a Tradional Bock and together as my choices, they need to be different.

1 D. Munich Helles

2 A. German Pilsner (Pils)

1 E. Dortmunder Export

3 B. Oktoberfest/Märzen

2 A. German Pilsner (Pils)

5 C. Doppelbock

3 A. Vienna Lager

 

3 B. Oktoberfest/Märzen

 

4 B. Munich Dunkel

 

4 C. Schwarzbier

 

5 A. Maibock/Helles Bock

 

5 B. Traditional Bock

 

5 C. Doppelbock

 

5 D. Eisbock