TABLE OF CONTENTS

BJCP Style Guidelines

 

Cover Page

 

 

1. LIGHT LAGER


1A. Lite American Lager
1B. Standard American Lager
1C. Premium American Lager
1D. Munich Helles
1E. Dortmunder Export

 

 

2. PILSNER


2A. German Pilsner (Pils)
2B. Bohemian Pilsener
2C. Classic American Pilsner

 

 

3. EUROPEAN AMBER LAGER


3A. Vienna Lager
3B. Oktoberfest/Märzen

 

 

4. DARK LAGER


4A. Dark American Lager
4B. Munich Dunkel
4C. Schwarzbier (Black Beer)

 

 

5. BOCK


5A. Maibock/Helles Bock
5B. Traditional Bock
5C. Doppelbock
5D. Eisbock

 

 

6. LIGHT HYBRID BEER


6A. Cream Ale
6B. Blonde Ale
6C. Kölsch
6D. American Wheat or Rye Beer

 

 

7. AMBER HYBRID BEER


7A. Northern German Altbier
7B. California Common Beer
7C. Düsseldorf Altbier

 

 

8. ENGLISH PALE ALE


8A. Standard/Ordinary Bitter
8B. Special/Best/Premium Bitter
8C. Extra Special/Strong Bitter (English Pale Ale)

 

 

9. SCOTTISH AND IRISH ALE


9A. Scottish Light 60/-
9B. Scottish Heavy 70/-
9C. Scottish Export 80/-
9D. Irish Red Ale
9E. Strong Scotch Ale

 

 

10. AMERICAN ALE


10A. American Pale Ale
10B. American Amber Ale
10C. American Brown Ale

 

 

11. ENGLISH BROWN ALE


11A. Mild
11B. Southern English Brown
11C. Northern English Brown Ale

 

 

12. PORTER


12A. Brown Porter
12B. Robust Porter
12C. Baltic Porter

 

 

13. STOUT


13A. Dry Stout
13B. Sweet Stout
13C. Oatmeal Stout
13D. Foreign Extra Stout
13E. American Stout
13F. Russian Imperial Stout

 

 

14. INDIA PALE ALE (IPA)


14A. English IPA
14B. American IPA
14C. Imperial IPA

 

 

15. GERMAN WHEAT AND RYE BEER


15A. Weizen/Weissbier
15B. Dunkelweizen
15C. Weizenbock
15D. Roggenbier (German Rye Beer)

 

 

16. BELGIAN AND FRENCH ALE


16A. Witbier
16B. Belgian Pale Ale
16C. Saison
16D. Bière de Garde
16E. Belgian Specialty Ale

 

 

17. SOUR ALE


17A. Berliner Weisse
17B. Flanders Red Ale
17C. Flanders Brown Ale/Oud Bruin
17D. Straight (Unblended) Lambic
17E. Gueuze
17F. Fruit Lambic

 

 

18. BELGIAN STRONG ALE


18A. Belgian Blond Ale
18B. Belgian Dubbel
18C. Belgian Tripel
18D. Belgian Golden Strong Ale
18E. Belgian Dark Strong Ale

 

 

19. STRONG ALE


19A. Old Ale
19B. English Barleywine
19C. American Barleywine

 

 

20. FRUIT BEER

 

21. SPICE/HERB/VEGETABLE BEER


21A. Spice, Herb, or Vegetable Beer
21B. Christmas/Winter Specialty Spiced Beer

 

22.SMOKE-FLAVORED / WOOD-AGED BEER


22A. Classic Rauchbier
22B. Other Smoked Beer
22C. Wood-Aged Beer

 

 

23. SPECIALTY BEER

 

Introduction to Mead Guidelines

 

24. TRADITIONAL MEAD


24A. Dry Mead
24B. Semi-sweet Mead
24C. Sweet Mead

 

 

25. MELOMEL (FRUIT MEAD)


25A. Cyser.
25B. Pyment
25C. Other Fruit Melomel

 

 

26. OTHER MEAD


26A. Metheglin
26B. Braggot
26C. Open Category Mead

 

 

Introduction to Cider Guidelines (Categories 27-28)

 

27. STANDARD CIDER AND PERRY


27A. Common Cider
27B. English Cider
27C. French Cider
27D. Common Perry
27E. Traditional Perry

 

 

28. SPECIALTY CIDER AND PERRY


28A. New England Cider
28B. Fruit Cider
28C. Applewine
28D. Other Specialty Cider/Perry

 

 

 

2004 BJCP STYLE CHART, 2008 Update