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116 Cards in this Set
- Front
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11A. Ordinary Bitter Overall Impression: |
Overall Impression: Low gravity, low alcohol levels, and lowcarbonation make this an easy-drinking session beer. The maltprofile can vary in flavor and intensity, but should neveroverride the overall bitter impression. Drinkability is a criticalcomponent of the style |
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11A. Ordinary Bitter Aroma: |
Aroma: Low to moderate malt aroma, often (but not always)with a light caramel quality. Bready, biscuity, or lightly toastymalt complexity is common. Mild to moderate fruitiness. Hoparoma can range from moderate to none, typically with a floral,earthy, resiny, and/or fruity character. Generally no diacetyl,although very low levels are allowed. |
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11A. Ordinary Bitter Appearance: |
Appearance: Pale amber to light copper color. Good tobrilliant clarity. Low to moderate white to off-white head. Mayhave very little head due to low carbonation. |
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11A. Ordinary Bitter Flavor: |
Flavor: Medium to moderately high bitterness. Moderatelylow to moderately high fruity esters. Moderate to low hopflavor, typically with an earthy, resiny, fruity, and/or floralcharacter. Low to medium maltiness with a dry finish. The maltprofile is typically bready, biscuity, or lightly toasty. Low tomoderate caramel or toffee flavors are optional. Balance isoften decidedly bitter, although the bitterness should notcompletely overpower the malt flavor, esters and hop flavor.Generally no diacetyl, although very low levels are allowed. |
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11A. Ordinary Bitter Mouthfeel: |
Mouthfeel: Light to medium-light body. Low carbonation,although bottled examples can have moderate carbonation. |
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11A. Ordinary Bitter History: |
The family of British bitters grew out of English pale ales as a draught product in the late 1800s. The use of crystal malts in bittersbecame more widespread after WWI. Traditionally served very fresh under no pressure (gravity or hand pump only) at cellartemperatures (i.e., “real ale”). Most bottled or kegged versions of UK-produced bitters are often higher-alcohol and more highlycarbonated versions of cask products produced for export, and have a different character and balance than their draughtcounterparts in Britain (often being sweeter and less hoppy than the cask versions). These guidelines reflect the “real ale” version ofthe style, not the export formulations of commercial products. |
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11A. Ordinary Bitter Characteristic Ingredients: |
Characteristic Ingredients: Pale ale, amber, and/or crystalmalts. May use a touch of dark malt for color adjustment. Mayuse sugar adjuncts, corn, or wheat. English finishing hops aremost traditional, but any hops are fair game; if American hopsare used, a light touch is required. Characterful British yeast. |
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11A. Ordinary Bitter Style Comparison: |
Style Comparison: Some modern variants are brewedexclusively with pale malt and are known as golden ales,summer ales, or golden bitters. Emphasis is on the bitteringhop addition as opposed to the aggressive middle and latehopping seen in American ales. |
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11A. Ordinary Bitter Vital Statistics: |
Vital Statistics: OG: 1.030 – 1.039 FG: 1.007 – 1.011 IBUs: 25 – 35 SRM: 8 – 14 ABV: 3.2 – 3.8% |
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11A. Ordinary Bitter Commercial Examples: |
Adnams Southwold Bitter BrainsBitter Fuller's Chiswick Bitter Greene King IPA Tetley’sOriginal Bitter Young's Bitter |
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11B. Best Bitter Overall Impression: |
Overall Impression: A flavorful, yet refreshing, session beer.Some examples can be more malt balanced, but this should notoverride the overall bitter impression. Drinkability is a criticalcomponent of the style. |
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11B. Best Bitter Aroma: |
with a low to medium-low caramel quality. Bready, biscuit, orlightly toasty malt complexity is common. Mild to moderatefruitiness. Hop aroma can range from moderate to none,typically with a floral, earthy, resiny, and/or fruity character.Generally no diacetyl, although very low levels are allowed. |
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11B. Best Bitter Appearance: |
Appearance: Pale amber to medium copper color. Good tobrilliant clarity. Low to moderate white to off-white head. Mayhave very little head due to low carbonation. |
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11B. Best Bitter Flavor: |
Flavor: Medium to moderately high bitterness. Moderatelylow to moderately high fruity esters. Moderate to low hopflavor, typically with an earthy, resiny, fruity, and/or floralcharacter. Low to medium maltiness with a dry finish. The maltprofile is typically bready, biscuity, or lightly toasty. Low tomoderate caramel or toffee flavors are optional. Balance isoften decidedly bitter, although the bitterness should notcompletely overpower the malt flavor, esters and hop flavor.Generally no diacetyl, although very low levels are allowed. |
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11B. Best Bitter Mouthfeel: |
Mouthfeel: Medium-light to medium body. Low carbonation,although bottled examples can have moderate carbonation. |
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11B. Best Bitter History: |
The family of British bitters grew out of English pale ales as a draught product in the late 1800s. The use of crystal malts in bittersbecame more widespread after WWI. Traditionally served very fresh under no pressure (gravity or hand pump only) at cellartemperatures (i.e., “real ale”). Most bottled or kegged versions of UK-produced bitters are often higher-alcohol and more highlycarbonated versions of cask products produced for export, and have a different character and balance than their draughtcounterparts in Britain (often being sweeter and less hoppy than the cask versions). These guidelines reflect the “real ale” version ofthe style, not the export formulations of commercial products. |
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11B. Best Bitter Characteristic Ingredients: |
Characteristic Ingredients: Pale ale, amber, and/or crystalmalts. May use a touch of dark malt for color adjustment. Mayuse sugar adjuncts, corn or wheat. English finishing hops aremost traditional, but any hops are fair game; if American hopsare used, a light touch is required. Characterful British yeast. |
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11B. Best Bitter Style Comparison: |
Style Comparison: More alcohol than an ordinary bitter,and often using higher-quality ingredients. Less alcohol than astrong bitter. More caramel or base malt character and colorthan a British Golden Ale. Emphasis is on the bittering hopaddition as opposed to the aggressive middle and late hoppingseen in American ales. |
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11B. Best Bitter Vital Statistics: |
Vital Statistics: OG: 1.030 – 1.039 FG: 1.007 – 1.011 IBUs: 25 – 35 SRM: 8 – 14 ABV: 3.2 – 3.8% |
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11B. Best Bitter Commercial Examples: |
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11C. Strong Bitter Overall Impression: |
Overall Impression: An average-strength to moderatelystrongBritish bitter ale. The balance may be fairly evenbetween malt and hops to somewhat bitter. Drinkability is acritical component of the style. A rather broad style that allowsfor considerable interpretation by the brewer. |
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11C. Strong Bitter Aroma: |
Aroma: Hop aroma moderately-high to moderately-low,typically with a floral, earthy, resiny, and/or fruity character.Medium to medium-high malt aroma, optionally with a low tomoderate caramel component. Medium-low to medium-highfruity esters. Generally no diacetyl, although very low levels areallowed. |
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11C. Strong Bitter Appearance: |
Appearance: Light amber to deep copper color. Good tobrilliant clarity. Low to moderate white to off-white head. A lowhead is acceptable when carbonation is also low. |
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11C. Strong Bitter Flavor: |
Flavor: Medium to medium-high bitterness with supportingmalt flavors evident. The malt profile is typically bready,biscuity, nutty, or lightly toasty, and optionally has amoderately low to moderate caramel or toffee flavor. Hopflavor moderate to moderately high, typically with a floral,earthy, resiny, and/or fruity character. Hop bitterness andflavor should be noticeable, but should not totally dominatemalt flavors. Moderately-low to high fruity esters. Optionallymay have low amounts of alcohol. Medium-dry to dry finish.Generally no diacetyl, although very low levels are allowed. |
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11C. Strong Bitter Mouthfeel: |
Mouthfeel: Medium-light to medium-full body. Low tomoderate carbonation, although bottled versions will behigher. Stronger versions may have a slight alcohol warmth butthis character should not be too high. |
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11C. Strong Bitter History: |
The family of British bitters grew out of English pale ales as a draught product in the late 1800s. The use of crystal malts in bittersbecame more widespread after WWI. Traditionally served very fresh under no pressure (gravity or hand pump only) at cellartemperatures (i.e., “real ale”). Most bottled or kegged versions of UK-produced bitters are often higher-alcohol and more highlycarbonated versions of cask products produced for export, and have a different character and balance than their draughtcounterparts in Britain (often being sweeter and less hoppy than the cask versions). These guidelines reflect the “real ale” version ofthe style, not the export formulations of commercial products. |
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11C. Strong Bitter Characteristic Ingredients: |
Characteristic Ingredients: Pale ale, amber, and/or crystalmalts, may use a touch of black malt for color adjustment. Mayuse sugar adjuncts, corn or wheat. English finishing hops aremost traditional, but any hops are fair game; if American hopsare used, a light touch is required. Characterful British yeast.Burton versions use medium to high sulfate water, which canincrease the perception of dryness and add a minerally orsulfury aroma and flavor. |
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11C. Strong Bitter Vital Statistics: |
Vital Statistics: OG: 1.048 – 1.060 FG: 1.010 – 1.016 IBUs: 30 – 50 SRM: 8 – 18 ABV: 4.6 – 6.2% |
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11C. Strong Bitter Commercial Examples: |
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12A. British Golden Ale Overall Impression: |
Overall Impression: A hop-forward, average-strength tomoderately-strong pale bitter. Drinkability and a refreshingquality are critical components of the style. |
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12A. British Golden Ale Aroma: |
Aroma: Hop aroma is moderately low to moderately high, andcan use any variety of hops – floral, herbal, or earthy Englishhops and citrusy American hops are most common. Frequentlya single hop varietal will be showcased. Little to no malt aroma;no caramel. Medium-low to low fruity aroma from the hopsrather than esters. Little to no diacetyl. |
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12A. British Golden Ale Appearance: |
Appearance: Straw to golden in color. Good to brilliantclarity. Low to moderate white head. A low head is acceptablewhen carbonation is also low. |
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12A. British Golden Ale Flavor: |
Flavor: Medium to medium-high bitterness. Hop flavor ismoderate to moderately high of any hop variety, althoughcitrus flavors are increasingly common. Medium-low to lowmalt character, generally bready with perhaps a little biscuityflavor. Caramel flavors are typically absent. Little to nodiacetyl. Hop bitterness and flavor should be pronounced.Moderately-low to low esters. Medium-dry to dry finish.Bitterness increases with alcohol level, but is always balanced. |
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12A. British Golden Ale Mouthfeel: |
Mouthfeel: Light to medium body. Low to moderatecarbonation on draught, although bottled commercial versionswill be higher. Stronger versions may have a slight alcoholwarmth, but this character should not be too high. |
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12A. British Golden Ale History: |
History: Modern golden ales were developed in England totake on strongly-marketed lagers. While it is difficult to identifythe first, Hop Back's Summer Lightning, first brewed in 1986,is thought by many to have got the style off the ground. |
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12A. British Golden Ale Characteristic Ingredients: |
Characteristic Ingredients: Low-color pale or lager maltacting as a blank canvas for the hop character. May use sugaradjuncts, corn or wheat. English hops frequently used,although citrusy American varietals are becoming morecommon. Somewhat clean-fermenting British yeast. |
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12A. British Golden Ale Vital Statistics: |
Vital Statistics: OG: 1.038 – 1.053 FG: 1.006 – 1.012 IBUs: 20 – 45 SRM: 2 – 6 ABV: 3.8 – 5.0% |
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12A. British Golden Ale Commercial Examples: |
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12B. Australian Sparkling Ale Overall Impression: |
Overall Impression: Smooth and balanced, all componentsmerge together with similar intensities. Moderate flavorsshowcasing Australian ingredients. Large flavor dimension.Very drinkable, suited to a hot climate. Relies on yeastcharacter.12C. English IPA |
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12B. Australian Sparkling Ale Aroma: |
Aroma: Fairly soft, clean aroma with a balanced mix of esters,hops, malt, and yeast – all moderate to low in intensity. Theesters are frequently pears and apples, possibly with a verylight touch of banana (optional). The hops are earthy,herbaceous, or might show the characteristic iron-like Pride ofRingwood nose. The malt can range from neutral grainy tomoderately sweet to lightly bready; no caramel should beevident. Very fresh examples can have a lightly yeasty, sulfurynose. |
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12B. Australian Sparkling Ale Appearance: |
Appearance: Deep yellow to light amber in color, oftenmedium gold. Tall, frothy, persistent white head with tinybubbles. Noticeable effervescence due to high carbonation.Brilliant clarity if decanted, but typically poured with yeast tohave a cloudy appearance. Not typically cloudy unless yeastroused during the pour. |
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12B. Australian Sparkling Ale Flavor: |
Flavor: Medium to low rounded, grainy to bready malt flavor,initially mild to malty-sweet but a medium to medium-highbitterness rises mid-palate to balance the malt. Caramel flavorstypically absent. Highly attenuated, giving a dry finish withlingering bitterness, although the body gives an impression offullness. Medium to medium-high hop flavor, somewhat earthyand possibly herbal, resinous, peppery, or iron-like but notfloral, lasting into aftertaste. Medium-high to medium-lowesters, often pears and apples. Banana is optional, but shouldnever dominate. May be lightly minerally or sulfury, especiallyif yeast is present. Should not be bland. |
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12B. Australian Sparkling Ale Mouthfeel: |
Mouthfeel: High to very high carbonation, giving mouthfillingbubbles and a crisp, spritzy carbonic bite. Medium tomedium-full body, tending to the higher side if poured with22 BJCP Beer Style Guidelines – 2015 Editionyeast. Smooth but gassy. Stronger versions may have a lightalcohol warmth, but lower alcohol versions will not. Very wellattenuated;should not have any residual sweetness. |
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12B. Australian Sparkling Ale History: |
History: Brewing records show that the majority of Australianbeer brewed in the 19th century was draught XXX (Mild) andporter. Ale in bottle was originally developed to compete withimported bottled pale ales from British breweries, such as Bassand Wm Younger’ Monk. By the early 20th century, bottled paleale went out of fashion and “lighter” lager beers were in vogue.Many Australian Sparkling and Pale Ales were labeled as ales,but were actually bottom-fermented lagers with very similargrists to the ales that they replaced. Coopers of Adelaide, SouthAustralia is the only surviving brewer producing the SparklingAle style. |
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12B. Australian Sparkling Ale Characteristic Ingredients: |
Characteristic Ingredients: Lightly kilned Australian 2-rowpale malt, lager varieties may be used. Small amounts of crystalmalt for color adjustment only. Modern examples use noadjuncts, cane sugar for priming only. Historical examplesusing 45% 2 row, 30% higher protein malt (6 row) would usearound 25% sugar to dilute the nitrogen content. Traditionallyused Australian hops, Cluster, and Goldings until replacedfrom mid-1960s by Pride of Ringwood. Highly attenuativeBurton-type yeast (Australian-type strain typical). Variablewater profile, typically with low carbonate and moderatesulfate. |
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12B. Australian Sparkling Ale Vital Statistics: |
Vital Statistics: OG: 1.038 – 1.050 FG: 1.004 – 1.006 IBUs: 20 – 35 SRM: 4 – 7 ABV: 4.5 – 6.0% |
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12B. Australian Sparkling Ale Commercial Examples: |
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12C. English IPA Overall Impression: |
Overall Impression: A hoppy, moderately-strong, very wellattenuatedpale British ale with a dry finish and a hoppy aromaand flavor. Classic British ingredients provide the best flavorprofile. |
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12C. English IPA Aroma |
Aroma: A moderate to moderately-high hop aroma of floral,spicy-peppery or citrus-orange in nature is typical. A slightlygrassy dry-hop aroma is acceptable, but not required. Amoderately-low caramel-like or toasty malt presence isoptional. Low to moderate fruitiness is acceptable. Someversions may have a sulfury note, although this character is notmandatory. |
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12C. English IPA Appearance |
Appearance: Color ranges from golden to deep amber, butmost are fairly pale. Should be clear, although unfiltered dryhopped |
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12C. English IPA Flavor: |
Flavor: Hop flavor is medium to high, with a moderate toassertive hop bitterness. The hop flavor should be similar to thearoma (floral, spicy-peppery, citrus-orange, and/or slightlygrassy). Malt flavor should be medium-low to medium, and besomewhat bready, optionally with light to medium-lightbiscuit-like, toasty, toffee-like and/or caramelly aspects.Medium-low to medium fruitiness. Finish is medium-dry tovery dry, and the bitterness may linger into the aftertaste butshould not be harsh. The balance is toward the hops, but themalt should still be noticeable in support. If high sulfate wateris used, a distinctively minerally, dry finish, some sulfur flavor,and a lingering bitterness are usually present. Some cleanalcohol flavor can be noted in stronger versions. Oak isinappropriate in this style. |
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12C. English IPA Mouthfeel: |
Mouthfeel: Smooth, medium-light to medium-bodiedmouthfeel without hop-derived astringency, althoughmoderate to medium-high carbonation can combine to renderan overall dry sensation despite a supportive malt presence. Alow, smooth alcohol warming can and should be sensed instronger (but not all) versions. |
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12C. English IPA History: |
History: Accounts of its origins vary, but most agree that whatbecame later known as IPA was pale ale prepared for shipmentto India in the late 1700s and early 1800s. George Hodgson ofthe Bow Brewery became well-known as an exporter of IPAduring the early 1800s, and is the first name frequentlymentioned with its popularity. As with all English beers with along history, the popularity and formulation of the productchanged over time. Burton breweries with their high-sulfatewater were able to successfully brew IPA and began theirdomination of this market by the 1830s, around the time thename India Pale Ale was first used. Strength and popularitydeclined over time, and the style virtually disappeared in thesecond half of the 20th century. The name was often used todescribe pale ales and bitters, not anything special (a trend thatcontinues in some modern British examples). The styleunderwent a craft beer rediscovery in the 1980s, and is what isdescribed in these guidelines. Modern examples are inspired byclassic versions, but shouldn’t be assumed to have an unbrokenlineage with the exact same profile. White Shield is probablythe example with the longest lineage, tracing to the strongBurton IPAs of old and first brewed in 1829. |
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12C. English IPA Characteristic Ingredients: |
Characteristic Ingredients: Pale ale malt. English hops aretraditional, particularly as finishing hops. Attenuative Britishale yeast. Refined sugar may be used in some versions. Someversions may show a sulfate character from Burton-type water,but this is not essential to the style. |
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12C. English IPA Vital Statistics: |
Vital Statistics: OG: 1.050 – 1.075 FG: 1.010 – 1.018 IBUs: 40 – 60 SRM: 6 – 14 ABV: 5.0 – 7.5% |
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12C. English IPA Commercial Examples: |
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13A. Dark Mild Overall Impression: |
Overall Impression: A dark, low-gravity, malt-focusedBritish session ale readily suited to drinking in quantity.Refreshing, yet flavorful, with a wide range of dark malt or darksugar expression. |
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13A. Dark Mild Aroma: |
Aroma: Low to moderate malt aroma, and may have somefruitiness. The malt expression can take on a wide range ofcharacter, which can include caramel, toffee, grainy, toasted,nutty, chocolate, or lightly roasted. Little to no hop aroma,earthy or floral if present. Very low to no diacetyl. |
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13A. Dark Mild Appearance: |
Appearance: Copper to dark brown or mahogany color. A fewpaler examples (medium amber to light brown) exist. Generallyclear, although is traditionally unfiltered. Low to moderate offwhiteto tan head; retention may be poor. |
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13A. Dark Mild Flavor: |
Flavor: Generally a malty beer, although may have a very widerange of malt- and yeast-based flavors (e.g., malty, sweet,caramel, toffee, toast, nutty, chocolate, coffee, roast, fruit,licorice, plum, raisin). Can finish sweet to dry. Versions withdarker malts may have a dry, roasted finish. Low to moderatebitterness, enough to provide some balance but not enough tooverpower the malt. Fruity esters moderate to none. Diacetyland hop flavor low to none. |
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13A. Dark Mild Mouthfeel: |
Mouthfeel: Light to medium body. Generally low to mediumlowcarbonation. Roast-based versions may have a lightastringency. Sweeter versions may seem to have a rather fullmouthfeel for the gravity. |
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13A. Dark Mild History: |
History: Historically, ‘mild’ was simply an unaged beer, andcould be used as an adjective to distinguish between aged ormore highly hopped keeping beers. Modern milds trace theirroots to the weaker X-type ales of the 1800s, although darkmilds did not appear until the 20th century. In current usage,the term implies a lower-strength beer with less hop bitternessthan bitters. The guidelines describe the modern Britishversion. The term ‘mild’ is currently somewhat out of favorwith consumers, and many breweries no longer use it. |
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13A. Dark Mild Characteristic Ingredients: |
Characteristic Ingredients: Pale British base malts (oftenfairly dextrinous), crystal malt, dark malts or dark sugaradjuncts, may also include adjuncts such as flaked maize, andmay be colored with brewer’s caramel. Characterful British aleyeast. Any type of hops, since their character is muted andrarely is noticeable. |
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13A. Dark Mild Vital Statistics: |
Vital Statistics: OG: 1.030 – 1.038 FG: 1.008 – 1.013 IBUs: 10 – 25 SRM: 12 – 25 ABV: 3.0 – 3.8% |
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13A. Dark Mild Commercial Examples: |
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14A. Scottish Light Overall Impression: |
Overall Impression: A malt-focused, generally caramellybeer with perhaps a few esters and occasionally a butterscotchaftertaste. Hops only to balance and support the malt. The maltcharacter can range from dry and grainy to rich, toasty, andcaramelly, but is never roasty and especially never has a peatsmoke character. Traditionally the darkest of the Scottish ales,sometimes nearly black but lacking any burnt, overtly roastedcharacter. |
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14A. Scottish Light Aroma: |
Aroma: Low to medium maltiness, often with flavors oftoasted breadcrumbs, lady fingers, and English biscuits. Low tomedium caramel and low butterscotch is allowable. Light pomefruitiness in best examples. May have low traditional Englishhop aroma (earthy, floral, orange-citrus, spicy, etc.). Peatsmoke is inappropriate. |
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14A. Scottish Light Appearance: |
Appearance: Pale copper to very dark brown. Clear. Low tomoderate, creamy off-white. |
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14A. Scottish Light Flavor: |
Flavor: Entirely malt-focused, with flavors ranging from pale,bready malt with caramel overtones to rich-toasty malt withroasted accents (but never roasty) or a combination thereof.Fruity esters are not required but add depth yet are never high.Hop bitterness to balance the malt. No to low hop flavor is alsoallowed and should of traditional English character (earthy,floral, orange-citrus, spicy, etc.). Finish ranges from rich andmalty to dry and grainy. A subtle butterscotch character isacceptable; however, burnt sugars are not. The malt-hopbalance tilts toward malt. Peat smoke is inappropriate. |
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14A. Scottish Light Mouthfeel: |
Mouthfeel: Medium-low to medium body. Low to moderatecarbonation. Can be relatively rich and creamy to dry andgrainy. |
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14A. Scottish Light Characteristic Ingredients: |
Characteristic Ingredients: Originally used Scottish palemalt, grits or flaked maize, and brewers caramel for color.Later adapted to use additional ingredients, such as amber andbrown malts, crystal and wheat malts, and roasted grains ordark sugars for color but not for the ‘roasty’ flavor. Sugaradjuncts are traditional. Clean or slightly fruity yeast. Peatsmokedmalt is inauthentic and inappropriate. |
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14A. Scottish Light Vital Statistics: |
Vital Statistics: OG: 1.030 – 1.035 FG: 1.010 – 1.013 IBUs: 10 – 20 SRM: 17 – 22 ABV: 2.5 – 3.2% |
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14A. Scottish Light Commercial Examples: |
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14B. Scottish Heavy Overall Impression: |
Overall Impression: A malt-focused, generally caramellybeer with perhaps a few esters and occasionally a butterscotchaftertaste. Hops only to balance and support the malt. The maltcharacter can range from dry and grainy to rich, toasty, andcaramelly, but is never roasty and especially never has a peatsmoke character. |
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14B. Scottish Heavy Aroma: |
Aroma: Low to medium maltiness, often with flavors oftoasted breadcrumbs, lady fingers, and English biscuits. Low tomedium caramel and low butterscotch is allowable. Light pomefruitiness in best examples. May have low traditional Englishhop aroma (earthy, floral, orange-citrus, spicy, etc.). Peatsmoke is inappropriate. |
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14B. Scottish Heavy Appearance: |
Appearance: Pale copper to very dark brown. Clear. Low tomoderate, creamy off-white. |
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14B. Scottish Heavy Flavor: |
Flavor: Entirely malt-focused, with flavors ranging from pale,bready malt with caramel overtones to rich-toasty malt withroasted accents (but never roasty) or a combination thereof.Fruity esters are not required but add depth yet are never high.Hop bitterness to balance the malt. No to low hop flavor is alsoallowed and should of traditional English character (earthy,floral, orange-citrus, spicy, etc.). Finish ranges from rich andmalty to dry and grainy. A subtle butterscotch character isacceptable; however, burnt sugars are not. The malt-hopbalance tilts toward malt. Peat smoke is inappropriate. |
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14B. Scottish Heavy Mouthfeel: |
Mouthfeel: Medium-low to medium body. Low to moderatecarbonation. Can be relatively rich and creamy to dry andgrainy. |
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14B. Scottish Heavy Characteristic Ingredients: |
Characteristic Ingredients: Originally used Scottish palemalt, grits or flaked maize, and brewers caramel for color.Later adapted to use additional ingredients, such as amber andbrown malts, crystal and wheat malts, and roasted grains ordark sugars for color but not for the ‘roasty’ flavor. Sugaradjuncts are traditional. Clean or slightly fruity yeast. Peatsmokedmalt is inauthentic and inappropriate. |
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14B. Scottish Heavy Vital Statistics: |
Vital Statistics: OG: 1.035 – 1.040 FG: 1.010 – 1.015 IBUs: 10 – 20 SRM: 13 – 22 ABV: 3.2 – 3.9% |
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14B. Scottish Heavy Commercial Examples: |
Commercial Examples: Broughton Greenmantle Ale,Caledonia Smooth, McEwan's 70, Orkney Raven Ale, Tennent’sSpecial Ale |
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14C. Scottish Export Overall Impression: |
Overall Impression: A malt-focused, generally caramellybeer with perhaps a few esters and occasionally a butterscotchaftertaste. Hops only to balance and support the malt. The maltcharacter can range from dry and grainy to rich, toasty, andcaramelly, but is never roasty and especially never has a peatsmoke character. |
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14C. Scottish Export Aroma: |
Aroma: Low to medium maltiness, often with flavors oftoasted breadcrumbs, lady fingers, and English biscuits. Low tomedium caramel and low butterscotch is allowable. Light pomefruitiness in best examples. May have low traditional Englishhop aroma (earthy, floral, orange-citrus, spicy, etc.). Peatsmoke is inappropriate. |
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14C. Scottish Export Appearance: |
Appearance: Pale copper to very dark brown. Clear. Low tomoderate, creamy off-white. |
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14C. Scottish Export Flavor: |
Flavor: Entirely malt-focused, with flavors ranging from pale,bready malt with caramel overtones to rich-toasty malt withroasted accents (but never roasty) or a combination thereof.Fruity esters are not required but add depth yet are never high.Hop bitterness to balance the malt. No to low hop flavor is alsoallowed and should of traditional English character (earthy,floral, orange-citrus, spicy, etc.). Finish ranges from rich and malty to dry and grainy. A subtle butterscotch character isacceptable; however, burnt sugars are not. The malt-hopbalance tilts toward malt. Peat smoke is inappropriate. |
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14C. Scottish Export Mouthfeel: |
Mouthfeel: Medium-low to medium body. Low to moderatecarbonation. Can be relatively rich and creamy to dry andgrainy. |
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14C. Scottish Export Characteristic Ingredients: |
Characteristic Ingredients: Originally used Scottish palemalt, grits or flaked maize, and brewers caramel for color.Later adapted to use additional ingredients, such as amber andbrown malts, crystal and wheat malts, and roasted grains ordark sugars for color but not for the ‘roasty’ flavor. Sugaradjuncts are traditional. Clean or slightly fruity yeast. Peatsmokedmalt is inauthentic and inappropriate. |
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14C. Scottish Export Vital Statistics: |
Vital Statistics: OG: 1.040 – 1.060 FG: 1.010 – 1.016 IBUs: 15 – 30 SRM: 13 – 22 ABV: 3.9 – 6.0% |
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14C. Scottish Export Commercial Examples: |
Belhaven Scottish Ale, BroughtonExciseman’s Ale, Orkney Dark Island, Pelican MacPelican’sScottish Style Ale,Weasel Boy Plaid Ferret Scottish Ale |
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15A. Irish Red Ale Overall Impression: |
Overall Impression: An easy-drinking pint, often withsubtle flavors. Slightly malty in the balance sometimes with aninitial soft toffee/caramel sweetness, a slightly grainy-biscuitypalate, and a touch of roasted dryness in the finish. Someversions can emphasize the caramel and sweetness more, whileothers will favor the grainy palate and roasted dryness. |
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15A. Irish Red Ale Aroma: |
Aroma: Low to moderate malt aroma, either neutral-grainy orwith a lightly caramelly-toasty-toffee character. May have avery light buttery character (although this is not required). Hoparoma is low earthy or floral to none (usually not present).Quite clean. |
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15A. Irish Red Ale Appearance: |
Appearance: Medium amber to medium reddish-coppercolor. Clear. Low off-white to tan colored head, averagepersistence. |
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15A. Irish Red Ale Flavor: |
Flavor: Moderate to very little caramel malt flavor andsweetness, rarely with a light buttered toast or toffee-likequality. The palate often is fairly neutral and grainy, or can takeon a lightly toasty or biscuity note as it finishes with a lighttaste of roasted grain, which lends a characteristic dryness tothe finish. A light earthy or floral hop flavor is optional.Medium to medium-low hop bitterness. Medium-dry to dryfinish. Clean and smooth. Little to no esters. The balance tendsto be slightly towards the malt, although light use of roastedgrains may increase the perception of bitterness slightly. |
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15A. Irish Red Ale Mouthfeel: |
Mouthfeel: Medium-light to medium body, althoughexamples containing low levels of diacetyl may have a slightlyslick mouthfeel (not required). Moderate carbonation. Smooth.Moderately attenuated. |
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15A. Irish Red Ale History |
History:While Ireland has a long ale brewing heritage, themodern Irish Red Ale style is essentially an adaptation orinterpretation of the popular English Bitter style with lesshopping and a bit of roast to add color and dryness.Rediscovered as a craft beer style in Ireland, today it is anessential part of most brewery lineups, along with a pale aleand a stout. |
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15A. Irish Red Ale Characteristic Ingredients: |
Characteristic Ingredients: Generally has a bit of roastedbarley or black malt to provide reddish color and dry roastedfinish. Pale base malt. Caramel malts were historicallyimported and more expensive, so not all brewers would usethem. |
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15A. Irish Red Ale Vital Statistics: |
Vital Statistics: OG: 1.036 – 1.046 FG: 1.010 – 1.014 IBUs: 18 – 28 SRM: 9 – 14 ABV: 3.8 – 5.0% |
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15A. Irish Red Ale Commercial Examples: |
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15B. Irish Stout Overall Impression: |
Overall Impression: A black beer with a pronouncedroasted flavor, often similar to coffee. The balance can rangefrom fairly even to quite bitter, with the more balancedversions having a little malty sweetness and the bitter versionsbeing quite dry. Draught versions typically are creamy from anitro pour, but bottled versions will not have this dispensederivedcharacter. The roasted flavor can be dry and coffee-liketo somewhat chocolaty. |
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15B. Irish Stout Aroma: |
Aroma: Moderate coffee-like aroma typically dominates; mayhave slight dark chocolate, cocoa and/or roasted grainsecondary notes. Esters medium-low to none. Hop aroma lowto none, may be lightly earthy or floral, but is typically absent. |
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15B. Irish Stout Appearance: |
Appearance: Jet black to very deep brown with garnethighlights in color. According to Guinness, “Guinness beer mayappear black, but it is actually a very dark shade of ruby.”Opaque. A thick, creamy, long-lasting, tan- to brown-coloredhead is characteristic when served on nitro, but don’t expectthe tight, creamy head on a bottled beer. |
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15B. Irish Stout Flavor: |
Flavor: Moderate roasted grain or malt flavor with a mediumto high hop bitterness. The finish can be dry and coffee-like tomoderately balanced with a touch of caramel or maltysweetness. Typically has coffee-like flavors, but also may have abittersweet or unsweetened chocolate character in the palate,lasting into the finish. Balancing factors may include somecreaminess, medium-low to no fruitiness, and medium to nohop flavor (often earthy). The level of bitterness is somewhatvariable, as is the roasted character and the dryness of thefinish; allow for interpretation by brewers. |
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15B. Irish Stout Mouthfeel: |
Mouthfeel: Medium-light to medium-full body, with asomewhat creamy character (particularly when served with anitro pour). Low to moderate carbonation. For the high hopbitterness and significant proportion of dark grains present,this beer is remarkably smooth. May have a light astringencyfrom the roasted grains, although harshness is undesirable. |
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15B. Irish Stout History: |
History: The style evolved from attempts to capitalize on thesuccess of London porters, but originally reflected a fuller,creamier, more “stout” body and strength. Guinness beganbrewing only porter in 1799, and a “stouter kind of porter”around 1810. Irish stout diverged from London single stout (orsimply porter) in the late 1800s, with an emphasis on darkermalts. Guinness was among the first breweries to use blackpatent malt for porters and stouts in the 1820s. Guinnessbegan using roasted barley after WWII, while London brewerscontinued to use brown malt. Guinness started using flakedbarley in the 1950s, also increasing attenuation greatly.Guinness Draught was launched as a brand in 1959. Draughtcans and bottles were developed in the late 1980s and 1990s. |
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15B. Irish Stout Characteristic Ingredients: |
Characteristic Ingredients: Guinness is made usingroasted barley, flaked barley, and pale malt, but otherbreweries don’t necessarily use roasted barley; they can usechocolate or other dark and specialty malts. Whatevercombination of malts or grains is used, the resulting productshould be black. Cork-type stouts are perhaps closer tohistorical London-type stouts in composition with a variedgrist not dominated by roasted barley. |
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15B. Irish Stout Vital Statistics: |
Vital Statistics: OG: 1.036 – 1.044 IBUs: 25 – 45 FG: 1.007 – 1.011 SRM: 25 – 40 ABV: 4.0 – 4.5% |
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15B. Irish Stout Commercial Examples: |
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15C. Irish Extra Stout Overall Impression: |
Overall Impression: A fuller-bodied black beer with apronounced roasted flavor, often similar to coffee and darkchocolate with some malty complexity. The balance can rangefrom moderately bittersweet to bitter, with the more balancedversions having up to moderate malty richness and the bitterversions being quite dry. |
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15C. Irish Extra Stout Aroma: |
Aroma: Moderate to moderately high coffee-like aroma, oftenwith slight dark chocolate, cocoa, biscuit, vanilla and/orroasted grain secondary notes. Esters medium-low to none.Hop aroma low to none, may be lightly earthy or spicy, but istypically absent. Malt and roast dominate the aroma. |
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15C. Irish Extra Stout Appearance: |
Appearance: Jet black. Opaque. A thick, creamy, tan head ischaracteristic. |
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15C. Irish Extra Stout Flavor: |
Flavor: Moderate to moderately high dark-roasted grain ormalt flavor with a medium to medium-high hop bitterness. Thefinish can be dry and coffee-like to moderately balanced withup to moderate caramel or malty sweetness. Typically hasroasted coffee-like flavors, but also often has a dark chocolatecharacter in the palate, lasting into the finish. Backgroundmocha, biscuit, or vanilla flavors are often present and addcomplexity. Medium-low to no fruitiness. Medium to no hopflavor (often earthy or spicy). The level of bitterness is28 BJCP Beer Style Guidelines – 2015 Editionsomewhat variable, as is the roasted character and the drynessof the finish; allow for interpretation by brewers. |
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15C. Irish Extra Stout Mouthfeel: |
Mouthfeel: Medium-full to full body, with a somewhatcreamy character. Moderate carbonation. Very smooth. Mayhave a light astringency from the roasted grains, althoughharshness is undesirable. A slightly warming character may bedetected. |
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15C. Irish Extra Stout History: |
History: Same roots as Irish stout, but as a stronger product.Guinness Extra Stout (Extra Superior Porter, later DoubleStout) was first brewed in 1821, and was primarily a bottledproduct. Described by Guinness as a “more full-bodied beerwith a deeper characteristic roasted bitterness and a rich,mature texture. Of all the types of Guinness available today,this is the closest to the porter originally brewed by ArthurGuinness.” Note that in modern times, Guinness Extra Stouthas different strengths in different regions; the Europeanversion is around 4.2% and fits in the Irish Stout style. |
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15C. Irish Extra Stout Characteristic Ingredients: |
Characteristic Ingredients: Similar to Irish Stout. |
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15C. Irish Extra Stout Vital Statistics: |
Vital Statistics: OG: 1.052 – 1.062 FG: 1.010 – 1.014 IBUs: 35 – 50 SRM: 25 – 40 ABV: 5.5 – 6.5% |
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15C. Irish Extra Stout Commercial Examples: |
Commercial Examples: Guinness Extra Stout (US version),O’Hara’s Leann Folláin, Sheaf Stout |
