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BJCP 2015 Styles > Overall Impressions > Flashcards

Overall Impressions Flashcards

1
Q

1A. American Light Lager

A

Highly carbonated, very light-bodied, nearly flavorless lager designed to be consumed very cold. Very refreshing and thirst quenching.

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2
Q

1B. American Lager

A

A very pale, highly-carbonated, lightbodied, well-attenuated lager with a very neutral flavor profile and low bitterness. Served very cold, it can be a very refreshing and thirst quenching drink.

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3
Q

1C. Cream Ale

A

A clean, well-attenuated, flavorful
American “lawnmower” beer. Easily drinkable and refreshing,
with more character than typical American lagers.

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4
Q

1D. American Wheat Beer

A

Refreshing wheat beers that can
display more hop character and less yeast character than their
German cousins. A clean fermentation character allows bready,
doughy, or grainy wheat flavors to be complemented by hop
flavor and bitterness rather than yeast qualities.

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5
Q

2A. International Pale Lager

A

A highly-attenuated pale lager without
strong flavors, typically well-balanced and highly carbonated.
Served cold, it is refreshing and thirst-quenching.

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6
Q

2B. International Amber Lager

A

A well-attenuated malty amber lager
with an interesting caramel or toast quality and restrained
bitterness. Usually fairly well-attenuated, often with an adjunct
quality. Smooth, easily-drinkable lager character.

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7
Q

2C. International Dark Lager

A

A darker and somewhat sweeter
version of international pale lager with a little more body and
flavor, but equally restrained in bitterness. The low bitterness
leaves the malt as the primary flavor element, and the low hop
levels provide very little in the way of balance.

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8
Q

3A. Czech Pale Lager

A

A lighter-bodied, rich, refreshing,
hoppy, bitter pale Czech lager having the familiar flavors of the
stronger Czech Premium Pale Lager (Pilsner-type) beer but in a
lower alcohol, lighter-bodied, and slightly less intense format.

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9
Q

3B. Czech Premium Pale Lager

A

Rich, characterful, pale Czech lager,
with considerable malt and hop character and a long, rounded
finish. Complex yet well-balanced and refreshing. The malt
flavors are complex for a Pilsner-type beer, and the bitterness
is strong but clean and without harshness, which gives a
rounded impression that enhances drinkability

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10
Q

3C. Czech Amber Lager

A

Malt-driven amber Czech lager with
hop character that can vary from low to quite significant. The
malt flavors can vary quite a bit, leading to different
interpretations ranging from drier, bready, and slightly biscuity
to sweeter and somewhat caramelly

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11
Q

3D. Czech Dark Lager

A

A rich, dark, malty Czech lager with a
roast character that can vary from almost absent to quite
prominent. Malty with an interesting and complex flavor
profile, with variable levels of hopping providing a range of
possible interpretations.

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12
Q

4A. Munich Helles

A

A clean, malty, gold-colored German
lager with a smooth grainy-sweet malty flavor and a soft, dry
finish. Subtle spicy, floral, or herbal hops and restrained
bitterness help keep the balance malty but not sweet, which
helps make this beer a refreshing, everyday drink.

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13
Q

4B. Festbier

A

A smooth, clean, pale German lager
with a moderately strong malty flavor and a light hop
character. Deftly balances strength and drinkability, with a
palate impression and finish that encourages drinking.
Showcases elegant German malt flavors without becoming too
heavy or filling.

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14
Q

4C. Helles Bock

A

A relatively pale, strong, malty German
lager beer with a nicely attenuated finish that enhances
drinkability. The hop character is generally more apparent than
in other bocks.

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15
Q

5A. German Leichtbier

A

A pale, highly-attenuated, light-bodied
German lager with lower alcohol and calories than normalstrength beers. Moderately bitter with noticeable malt and hop
flavors, the beer is still interesting to drink.

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16
Q

5B. Kölsch

A

A clean, crisp, delicately-balanced beer
usually with a very subtle fruit and hop character. Subdued
maltiness throughout leads into a pleasantly well-attenuated
and refreshing finish. Freshness makes a huge difference with
this beer, as the delicate character can fade quickly with age.
Brilliant clarity is characteristic.

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17
Q

5C. German Helles Exportbier

A

A pale, well-balanced, smooth German
lager that is slightly stronger than the average beer with a
moderate body and a mild, aromatic hop and malt character.

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18
Q

5D. German Pils

A

A light-bodied, highly-attenuated,
gold-colored, bottom-fermented bitter German beer showing
excellent head retention and an elegant, floral hop aroma.
Crisp, clean, and refreshing, a German Pils showcases the
finest quality German malt and hops.

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19
Q

6A. Märzen

A

An elegant, malty German amber lager
with a clean, rich, toasty and bready malt flavor, restrained
bitterness, and a dry finish that encourages another drink. The
overall malt impression is soft, elegant, and complex, with a
rich aftertaste that is never cloying or heavy.

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20
Q

6B. Rauchbier

A

An elegant, malty German amber lager
with a balanced, complementary beechwood smoke character.
Toasty-rich malt in aroma and flavor, restrained bitterness, low
to high smoke flavor, clean fermentation profile, and an
attenuated finish are characteristic.

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21
Q

6C. Dunkles Bock

A

A dark, strong, malty German lager
beer that emphasizes the malty-rich and somewhat toasty
qualities of continental malts without being sweet in the finish.

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22
Q

7A. Vienna Lager

A

A moderate-strength amber lager with
a soft, smooth maltiness and moderate bitterness, yet finishing
relatively dry. The malt flavor is clean, bready-rich, and
somewhat toasty, with an elegant impression derived from
quality base malts and process, not specialty malts and
adjuncts.

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23
Q

7B. Altbier

A

A well-balanced, well-attenuated, bitter
yet malty, clean, and smooth, amber- to copper-colored
German beer. The bitterness is balanced by the malt richness,
but the malt intensity and character can range from moderate
to high (the bitterness increases with the malt richness).

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24
Q

7C. Kellerbier Pale

A

A young, fresh Helles, so while still a
malty, fully-attenuated Pils malt showcase, the hop character
(aroma, flavor and bitterness) is more pronounced, and the
beer is cloudy, often with some level of diacetyl, and possibly
has some green apple and/or other yeast-derived notes. As
with the traditional Helles, the Keller version is still a beer
intended to be drunk by the liter, so overall it should remain a
light, refreshing, easy drinking golden lager.

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25
Q

7C. Kellerbier Amber

A

A young, unfiltered, and unpasteurized
beer that is between a Helles and Märzen in color, spicier in the
hops with greater attenuation. Interpretations range in color
and balance, but remain in the drinkable 4.8% ABV
neighborhood. Balance ranges from the dry, spicy and palecolored interpretations by St. Georgen and Löwenbräu of
Buttenheim, to darker and maltier interpretations in the
Fränkische Schweiz. This style is above all a method of
producing simple drinkable beers for neighbors out of local
ingredients to be served fresh. Balance with a focus on
drinkability and digestibility is important.

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26
Q

8A. Munich Dunkel

A

Characterized by depth, richness and
complexity typical of darker Munich malts with the
accompanying Maillard products. Deeply bready-toasty, often
with chocolate-like flavors in the freshest examples, but never
harsh, roasty, or astringent; a decidedly malt-balanced beer,
yet still easily drinkable.

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27
Q

8B. Schwarzbier

A

A dark German lager that balances
roasted yet smooth malt flavors with moderate hop bitterness.
The lighter body, dryness, and lack of a harsh, burnt, or heavy
aftertaste helps make this beer quite drinkable.

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28
Q

9A. Doppelbock

A

A strong, rich, and very malty German
lager that can have both pale and dark variants. The darker
versions have more richly-developed, deeper malt flavors,
while the paler versions have slightly more hops and dryness.

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29
Q

9B. Eisbock

A

A strong, full-bodied, rich, and malty
dark German lager often with a viscous quality and strong
flavors. Even though flavors are concentrated, the alcohol
should be smooth and warming, not burning.

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30
Q

9C. Baltic Porter

A

A Baltic Porter often has the malt
flavors reminiscent of an English porter and the restrained
roast of a schwarzbier, but with a higher OG and alcohol
content than either. Very complex, with multi-layered malt and
dark fruit flavors.

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31
Q

10A. Weissbier

A

A pale, refreshing German wheat beer
with high carbonation, dry finish, a fluffy mouthfeel, and a
distinctive banana-and-clove yeast character.

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32
Q

10B. Dunkles Weissbier

A

A moderately dark German wheat beer
with a distinctive banana-and-clove yeast character, supported
by a toasted bread or caramel malt flavor. Highly carbonated
and refreshing, with a creamy, fluffy texture and light finish
that encourages drinking.

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33
Q

10C. Weizenbock

A

A strong, malty, fruity, wheat-based ale
combining the best malt and yeast flavors of a weissbier (pale
or dark) with the malty-rich flavor, strength, and body of a
Dunkles Bock or Doppelbock.

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34
Q

11A. Ordinary Bitter

A

Low gravity, low alcohol levels, and low
carbonation make this an easy-drinking session beer. The malt
profile can vary in flavor and intensity, but should never
override the overall bitter impression. Drinkability is a critical
component of the style

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35
Q

11B. Best Bitter

A

flavorful, yet refreshing, session beer.
Some examples can be more malt balanced, but this should not
override the overall bitter impression. Drinkability is a critical
component of the style.

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36
Q

11C. Strong Bitter

A

An average-strength to moderatelystrong British bitter ale. The balance may be fairly even
between malt and hops to somewhat bitter. Drinkability is a
critical component of the style. A rather broad style that allows
for considerable interpretation by the brewer.

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37
Q

12A. British Golden Ale

A

A hop-forward, average-strength to
moderately-strong pale bitter. Drinkability and a refreshing
quality are critical components of the style.

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38
Q

12B. Australian Sparkling Ale

A

Smooth and balanced, all components
merge together with similar intensities. Moderate flavors
showcasing Australian ingredients. Large flavor dimension.
Very drinkable, suited to a hot climate. Relies on yeast
character.

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39
Q

12C. English IPA

A

A hoppy, moderately-strong, very wellattenuated pale British ale with a dry finish and a hoppy aroma
and flavor. Classic British ingredients provide the best flavor
profile.

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40
Q

13A. Dark Mild

A

A dark, low-gravity, malt-focused
British session ale readily suited to drinking in quantity.
Refreshing, yet flavorful, with a wide range of dark malt or dark
sugar expression.

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41
Q

13B. British Brown Ale

A

A malty, brown caramel-centric British

ale without the roasted flavors of a Porter.

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42
Q

13C. English Porter

A

A moderate-strength brown beer with a
restrained roasty character and bitterness. May have a range of
roasted flavors, generally without burnt qualities, and often has
a chocolate-caramel-malty profile

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43
Q

14A. Scottish Light

A

A malt-focused, generally caramelly
beer with perhaps a few esters and occasionally a butterscotch
aftertaste. Hops only to balance and support the malt. The malt
character can range from dry and grainy to rich, toasty, and
caramelly, but is never roasty and especially never has a peat
smoke character. Traditionally the darkest of the Scottish ales,
sometimes nearly black but lacking any burnt, overtly roasted
character

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44
Q

14B. Scottish Heavy

A

A malt-focused, generally caramelly
beer with perhaps a few esters and occasionally a butterscotch
aftertaste. Hops only to balance and support the malt. The malt
character can range from dry and grainy to rich, toasty, and
caramelly, but is never roasty and especially never has a peat
smoke character.

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45
Q

14C. Scottish Export

A

A malt-focused, generally caramelly
beer with perhaps a few esters and occasionally a butterscotch
aftertaste. Hops only to balance and support the malt. The malt
character can range from dry and grainy to rich, toasty, and
caramelly, but is never roasty and especially never has a peat
smoke character

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46
Q

15A. Irish Red Ale

A

An easy-drinking pint, often with
subtle flavors. Slightly malty in the balance sometimes with an
initial soft toffee/caramel sweetness, a slightly grainy-biscuity
palate, and a touch of roasted dryness in the finish. Some
versions can emphasize the caramel and sweetness more, while
others will favor the grainy palate and roasted dryness.

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47
Q

15B. Irish Stout

A

A black beer with a pronounced
roasted flavor, often similar to coffee. The balance can range
from fairly even to quite bitter, with the more balanced
versions having a little malty sweetness and the bitter versions
being quite dry. Draught versions typically are creamy from a
nitro pour, but bottled versions will not have this dispensederived character. The roasted flavor can be dry and coffee-like
to somewhat chocolaty.

48
Q

15C. Irish Extra Stout

A

A fuller-bodied black beer with a
pronounced roasted flavor, often similar to coffee and dark
chocolate with some malty complexity. The balance can range
from moderately bittersweet to bitter, with the more balanced
versions having up to moderate malty richness and the bitter
versions being quite dry.

49
Q

16A. Sweet Stout

A

A very dark, sweet, full-bodied, slightly
roasty ale that can suggest coffee-and-cream, or sweetened
espresso.

50
Q

16B. Oatmeal Stout

A

A very dark, full-bodied, roasty, malty
ale with a complementary oatmeal flavor. The sweetness,
balance, and oatmeal impression can vary considerably

51
Q

16C. Tropical Stout

A

A very dark, sweet, fruity, moderately
strong ale with smooth roasty flavors without a burnt
harshness.

52
Q

16D. Foreign Extra Stout

A

A very dark, moderately strong, fairly

dry, stout with prominent roast flavors.

53
Q

17A. British Strong Ale

A

An ale of respectable alcoholic
strength, traditionally bottled-conditioned and cellared. Can
have a wide range of interpretations, but most will have varying
degrees of malty richness, late hops and bitterness, fruity
esters, and alcohol warmth. Judges should allow for a
significant range in character, as long as the beer is within the
alcohol strength range and has an interesting ‘British’
character, it likely fits the style. The malt and adjunct flavors
and intensity can vary widely, but any combination should
result in an agreeable palate experience.

54
Q

17B. Old Ale

A

An ale of moderate to fairly significant
alcoholic strength, bigger than standard beers, though usually
not as strong or rich as barleywine. Often tilted towards a
maltier balance. “It should be a warming beer of the type that is
best drunk in half pints by a warm fire on a cold winter’s night”
– Michael Jackson.

55
Q

17C. Wee Heavy

A

Rich, malty, dextrinous, and usually
caramel-sweet, these beers can give an impression that is
suggestive of a dessert. Complex secondary malt and alcohol
flavors prevent a one-dimensional quality. Strength and
maltiness can vary, but should not be cloying or syrupy.

56
Q

17D. English Barleywine

A

A showcase of malty richness and
complex, intense flavors. Chewy and rich in body, with
warming alcohol and a pleasant fruity or hoppy interest. When
aged, it can take on port-like flavors. A wintertime sipper.

57
Q

18A. Blonde Ale

A

Easy-drinking, approachable, maltoriented American craft beer, often with interesting fruit, hop,
or character malt notes. Well-balanced and clean, is a
refreshing pint without aggressive flavors.

58
Q

18B. American Pale Ale

A

A pale, refreshing and hoppy ale, yet
with sufficient supporting malt to make the beer balanced and
drinkable. The clean hop presence can reflect classic or modern
American or New World hop varieties with a wide range of
characteristics. An average-strength hop-forward pale
American craft beer, generally balanced to be more accessible
than modern American IPAs.

59
Q

19A. American Amber Ale

A

An amber, hoppy, moderate-strength
American craft beer with a caramel malty flavor. The balance
can vary quite a bit, with some versions being fairly malty and
others being aggressively hoppy. Hoppy and bitter versions
should not have clashing flavors with the caramel malt profile.

60
Q

19B. California Common

A

A lightly fruity beer with firm, grainy
maltiness, interesting toasty and caramel flavors, and
showcasing rustic, traditional American hop characteristics.

61
Q

19C. American Brown Ale

A

A malty but hoppy beer frequently with
chocolate and caramel flavors. The hop flavor and aroma
complements and enhances the malt rather than clashing with
it.

62
Q

20A. American Porter

A

A substantial, malty dark beer with a

complex and flavorful dark malt character.

63
Q

20B. American Stout

A

A fairly strong, highly roasted, bitter,
hoppy dark stout. Has the body and dark flavors typical of
stouts with a more aggressive American hop character and
bitterness.

64
Q

20C. Imperial Stout

A

An intensely-flavored, big, dark ale
with a wide range of flavor balances and regional
interpretations. Roasty-burnt malt with deep dark or dried
fruit flavors, and a warming, bittersweet finish. Despite the
intense flavors, the components need to meld together to create
a complex, harmonious beer, not a hot mess

65
Q

21A. American IPA

A

A decidedly hoppy and bitter,
moderately strong American pale ale, showcasing modern
American or New World hop varieties. The balance is hopforward, with a clean fermentation profile, dryish finish, and
clean, supporting malt allowing a creative range of hop
character to shine through.

66
Q

21B. Specialty IPA: Belgian IPA

A

An IPA with the fruitiness and
spiciness derived from the use of Belgian yeast. The examples
from Belgium tend to be lighter in color and more attenuated,
similar to a tripel that has been brewed with more hops. This
beer has a more complex flavor profile and may be higher in
alcohol than a typical IPA.

67
Q

21B. Specialty IPA: Black IPA

A

A beer with the dryness, hop-forward
balance, and flavor characteristics of an American IPA, only
darker in color – but without strongly roasted or burnt flavors.
The flavor of darker malts is gentle and supportive, not a major
flavor component. Drinkability is a key characteristic

68
Q

21B. Specialty IPA: Brown IPA

A

Hoppy, bitter, and moderately strong
like an American IPA, but with some caramel, chocolate, toffee,
and/or dark fruit malt character as in an American Brown Ale.
Retaining the dryish finish and lean body that makes IPAs so
drinkable, a Brown IPA is a little more flavorful and malty than
an American IPA without being sweet or heavy.

69
Q

21B. Specialty IPA: Red IPA

A

Hoppy, bitter, and moderately strong
like an American IPA, but with some caramel, toffee, and/or
dark fruit malt character. Retaining the dryish finish and lean
body that makes IPAs so drinkable, a Red IPA is a little more
flavorful and malty than an American IPA without being sweet
or heavy.

70
Q

21B. Specialty IPA: Rye IPA

A

A decidedly hoppy and bitter,
moderately strong American pale ale, showcasing modern American and New World hop varieties and rye malt. The
balance is hop-forward, with a clean fermentation profile, dry
finish, and clean, supporting malt allowing a creative range of
hop character to shine through.

71
Q

21B. Specialty IPA: White IPA

A

A fruity, spicy, refreshing version of an
American IPA, but with a lighter color, less body, and featuring
either the distinctive yeast and/or spice additions typical of a
Belgian witbier.

72
Q

22A. Double IPA

A

An intensely hoppy, fairly strong pale
ale without the big, rich, complex maltiness and residual
sweetness and body of an American barleywine. Strongly
hopped, but clean, dry, and lacking harshness. Drinkability is
an important characteristic; this should not be a heavy, sipping
beer.

73
Q

22B. American Strong Ale

A

A strong, full-flavored American ale
that challenges and rewards the palate with full malty and
hoppy flavors and substantial bitterness. The flavors are bold
but complementary, and are stronger and richer than averagestrength pale and amber American ales.

74
Q

22C. American Barleywine

A

A well-hopped American interpretation
of the richest and strongest of the English ales. The hop
character should be evident throughout, but does not have to
be unbalanced. The alcohol strength and hop bitterness often
combine to leave a very long finish.

75
Q

22D. Wheatwine

A

A richly textured, high alcohol sipping
beer with a significant grainy, bready flavor and sleek body.
The emphasis is first on the bready, wheaty flavors with
interesting complexity from malt, hops, fruity yeast character
and alcohol complexity.

76
Q

23A. Berliner Weisse

A

A very pale, refreshing, low-alcohol
German wheat beer with a clean lactic sourness and a very high
carbonation level. A light bread dough malt flavor supports the
sourness, which shouldn’t seem artificial. Any Brettanomyces
funk is restrained.

77
Q

23B. Flanders Red Ale

A

A sour, fruity, red wine-like Belgianstyle ale with interesting supportive malt flavors and fruit
complexity. The dry finish and tannin completes the mental
image of a fine red wine.

78
Q

23C. Oud Bruin

A

Overall Impression: A malty, fruity, aged, somewhat sour

Belgian-style brown ale.

79
Q

23D. Lambic

A

A fairly sour, often moderately funky
wild Belgian wheat beer with sourness taking the place of hop
bitterness in the balance. Traditionally spontaneously
fermented in the Brussels area and served uncarbonated, the
refreshing acidity makes for a very pleasant café drink.

80
Q

23E. Gueuze

A

A complex, pleasantly sour but
balanced wild Belgian wheat beer that is highly carbonated and
very refreshing. The spontaneous fermentation character can
provide a very interesting complexity, with a wide range of wild
barnyard, horse blanket, or leather characteristics
intermingling with citrusy-fruity flavors and acidity.

81
Q

23F. Fruit Lambic

A

A complex, fruity, pleasantly sour, wild
wheat ale fermented by a variety of Belgian microbiota, and
showcasing the fruit contributions blended with the wild
character. The type of fruit can sometimes be hard to identify
as fermented and aged fruit characteristics can seem different
from the more recognizable fresh fruit aromas and flavors.

82
Q

24A. Witbier

A

A refreshing, elegant, tasty, moderatestrength wheat-based ale.

83
Q

24B. Belgian Pale Ale

A

A moderately malty, somewhat fruity,
easy-drinking, copper-colored Belgian ale that is somewhat less
aggressive in flavor profile than many other Belgian beers. The
malt character tends to be a bit biscuity with light toasty,
honey-like, or caramelly components; the fruit character is
noticeable and complementary to the malt. The bitterness level
is generally moderate, but may not seem as high due to the
flavorful malt profile.

84
Q

24C. Bière de Garde

A

A fairly strong, malt-accentuated,
lagered artisanal beer with a range of malt flavors appropriate
for the color. All are malty yet dry, with clean flavors and a
smooth character.

85
Q

25A. Belgian Blond Ale

A

A moderate-strength golden ale that
has a subtle fruity-spicy Belgian yeast complexity, slightly
malty-sweet flavor, and dry finish

86
Q

25B. Saison

A

Most commonly, a pale, refreshing,
highly-attenuated, moderately-bitter, moderate-strength
Belgian ale with a very dry finish. Typically highly carbonated,
and using non-barley cereal grains and optional spices for
complexity, as complements the expressive yeast character that
is fruity, spicy, and not overly phenolic. Less common
variations include both lower-alcohol and higher-alcohol
products, as well as darker versions with additional malt
character.

87
Q

25C. Belgian Golden Strong Ale

A

A pale, complex, effervescent, strong
Belgian-style ale that is highly attenuated and features fruity
and hoppy notes in preference to phenolics.

88
Q

26A. Trappist Single

A

A pale, bitter, highly attenuated and
well carbonated Trappist ale, showing a fruity-spicy Trappist
yeast character, a spicy-floral hop profile, and a soft, supportive
grainy-sweet malt palate.

89
Q

26B. Belgian Dubbel

A

A deep reddish-copper, moderately
strong, malty, complex Trappist ale with rich malty flavors,
dark or dried fruit esters, and light alcohol blended together in
a malty presentation that still finishes fairly dry.

90
Q

26C. Belgian Tripel

A

A pale, somewhat spicy, dry, strong
Trappist ale with a pleasant rounded malt flavor and firm
bitterness. Quite aromatic, with spicy, fruity, and light alcohol
notes combining with the supportive clean malt character to
produce a surprisingly drinkable beverage considering the high
alcohol level.

91
Q

26D. Belgian Dark Strong Ale

A

A dark, complex, very strong Belgian
ale with a delicious blend of malt richness, dark fruit flavors,
and spicy elements. Complex, rich, smooth and dangerous

92
Q
  1. Historical Beer: Gose
A

A highly-carbonated, tart and fruity
wheat ale with a restrained coriander and salt character and
low bitterness. Very refreshing, with bright flavors and high
attenuation.

93
Q
  1. Historical Beer: Kentucky Common
A

A darker-colored, light-flavored, maltaccented beer with a dry finish and interesting character malt
flavors. Refreshing due to its high carbonation and mild
flavors, and highly sessionable due to being served very fresh
and with restrained alcohol levels.

94
Q

27A. Historical Beer: Lichtenhainer

A

A sour, smoked, lower-gravity
historical German wheat beer. Complex yet refreshing
character due to high attenuation and carbonation, along with
low bitterness and moderate sourness.

95
Q

27A. Historical Beer: London Brown Ale

A

A luscious, sweet, malt-oriented dark
brown ale, with caramel and toffee malt complexity and a sweet
finish.

96
Q

27A. Historical Beer: Piwo Grodziskie

A

A low-gravity, highly-carbonated, lightbodied ale combining an oak-smoked flavor with a clean hop
bitterness. Highly sessionable.

97
Q

27A. Historical Beer: Pre-Prohibition Lager

A

A clean, refreshing, but bitter pale
lager, often showcasing a grainy-sweet corn flavor. All malt or
rice-based versions have a crisper, more neutral character. The
higher bitterness level is the largest differentiator between this
style and most modern mass-market pale lagers, but the more
robust flavor profile also sets it apart.

98
Q

27A. Historical Beer: Pre-Prohibition Porter

A

An American adaptation of English

Porter using American ingredients, including adjuncts

99
Q

27A. Historical Beer: Roggenbier

A

A dunkelweizen made with rye rather

than wheat, but with a greater body and light finishing hops.

100
Q

27A. Historical Beer: Sahti

A

A sweet, heavy, strong traditional
Finnish beer with a rye, juniper, and juniper berry flavor and a
strong banana-clove yeast character.

101
Q

28A. Brett Beer

A

Most often drier and fruitier than the
base style suggests. Funky notes range from low to high,
depending on the age of the beer and strain(s) of Brett used.
Funkiness is generally restrained in younger 100% Brett
examples, but tends to increase with age. May possess a light
acidity, although this does not come from Brett.

102
Q

28B. Mixed-Fermentation Sour Beer

A

A sour and/or funky version of a base

style of beer.

103
Q

28C. Wild Specialty Beer

A

A sour and/or funky version of a fruit,
herb, or spice beer, or a wild beer aged in wood. If wood-aged,
the wood should not be the primary or dominant character.

104
Q

29A. Fruit Beer

A

A harmonious marriage of fruit and
beer, but still recognizable as a beer. The fruit character should
be evident but in balance with the beer, not so forward as to
suggest an artificial product.

105
Q

29B. Fruit and Spice Beer

A

A harmonious marriage of fruit, spice,
and beer, but still recognizable as a beer. The fruit and spice
character should each be evident but in balance with the beer,
not so forward as to suggest an artificial product.

106
Q

29C. Specialty Fruit Beer

A

A harmonious marriage of fruit, sugar,
and beer, but still recognizable as a beer. The fruit and sugar
character should both be evident but in balance with the beer,
not so forward as to suggest an artificial product.

107
Q

30A. Spice, Herb, or Vegetable Beer

A

A harmonious marriage of SHV and
beer, but still recognizable as a beer. The SHV character should
be evident but in balance with the beer, not so forward as to
suggest an artificial product.

108
Q

30B. Autumn Seasonal Beer

A

An amber to copper, spiced beer that
often has a moderately rich body and slightly warming finish
suggesting a good accompaniment for the cool fall season, and
often evocative of Thanksgiving traditions.

109
Q

30C. Winter Seasonal Beer

A

A stronger, darker, spiced beer that
often has a rich body and warming finish suggesting a good
accompaniment for the cold winter season.

110
Q

31A. Alternative Grain Beer

A

A base beer enhanced by or featuring
the character of additional grain or grains. The specific
character depends greatly on the character of the added grains.

111
Q

31B. Alternative Sugar Beer

A

A harmonious marriage of sugar and
beer, but still recognizable as a beer. The sugar character
should both be evident but in balance with the beer, not so
forward as to suggest an artificial product.

112
Q

32A. Classic Style Smoked Beer

A

A smoke-enhanced beer showing good
balance between the smoke and beer character, while
remaining pleasant to drink. Balance in the use of smoke, hops
and malt character is exhibited by the better examples

113
Q

32B. Specialty Smoked Beer

A

A smoke-enhanced beer showing good
balance between the smoke, the beer character, and the added
ingredients, while remaining pleasant to drink. Balance in the
use of smoke, hops and malt character is exhibited by the
better examples.

114
Q

33A. Wood-Aged Beer

A

A harmonious blend of the base beer
style with characteristics from aging in contact with wood. The
best examples will be smooth, flavorful, well-balanced and
well-aged.

115
Q

33B. Specialty Wood-Aged Beer

A

A harmonious blend of the base beer
style with characteristics from aging in contact with wood
(including alcoholic products previously in contact with the
wood). The best examples will be smooth, flavorful, wellbalanced and well-aged.

BJCP 2015 Styles (1 decks)

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