General Beer Styles by Category

Beer Styles Sorted Using Style Family
This system uses new categories based on the style family or beer style name without regard to country of origin or history and is based primarily on color and yeast. There are fewer categories since the categories are broader. The number to the left of the style is the BJCP category number. You can see information on the BJCP category by hovering over the “Beer Styles” in the menu on the left then clicking the category you are interested in.

Pale Lager
1A. American Light Lager
1B. American Lager
2A. International Pale Lager
3A. Czech Pale Lager
4A. Munich Helles
4B. Festbier
5A. German Leichtbier
5C. Helles Exportbier
7C. Kellerbier (Pale Kellerbier)

Pilsner
3B. Czech Premium Pale Lager
5D. German Pils
27. Historical Beer (PreProhibition Lager)

Amber Lager
2B. International Amber Lager
3C. Czech Amber Lager
6A. Märzen
6B. Rauchbier
7A. Vienna Lager
7C. Kellerbier (Amber Kellerbier)
19B. California Common

Dark Lager
2C. International Dark Lager
3D. Czech Dark Lager
8A. Munich Dunkel
8B. Schwarzbier

Bock
4C. Helles Bock
6C. Dunkles Bock
9A. Doppelbock
9B. Eisbock

Pale Ale
1C. Cream Ale
5B. Kölsch
12A. British Golden Ale
12B. Australian Sparkling Ale
18A. Blonde Ale
18B. American Pale Ale
24B. Belgian Pale Ale
25A. Belgian Blond Ale
25B. Saison
26A. Trappist Single

IPA
12C. English IPA
21A. American IPA
21B. Specialty IPA (all)
22A. Double IPA

Amber Ale
7B. Altbier
11A. Ordinary Bitter
11B. Best Bitter
11C. Strong Bitter
14A. Scottish Light
14B. Scottish Heavy
14C. Scottish Export
15A. Irish Red Ale
19A. American Amber Ale
24C. Bière de Garde
26B. Belgian Dubbel
27. Historical Beer (Kentucky Common)

Brown Ale
13A. Dark Mild
13B. British Brown Ale
19C. American Brown Ale
27. Historical Beer (London Brown Ale)

Porter
9C. Baltic Porter
13C. English Porter
20A. American Porter
27. Historical Beer (Pre-Prohibition Porter)

Stout
15B. Irish Stout
15C. Irish Extra Stout
16A. Sweet Stout
16B. Oatmeal Stout
16C. Tropical Stout
16D. Foreign Extra Stout
20B. American Stout
20C. Imperial Stout

Strong Ale
17A. British Strong Ale
17B. Old Ale
17C. Wee Heavy
17D. English Barleywine
22B. American Strong Ale
22C. American Barleywine
22D. Wheatwine
25C. Belgian Golden Strong Ale
26C. Belgian Tripel
26D. Belgian Dark Strong Ale

Wheat Beer
1D. American Wheat Beer
10A. Weissbier
10B. Dunkles Weissbier
10C. Weizenbock
23A. Berliner Weisse
23D. Lambic
23E. Gueuze
23F. Fruit Lambic
24A. Witbier
27. Historical Beer (Gose)
27. Historical Beer (Piwo Grodziskie)
27. Historical Beer (Lichtenhainer)
27. Historical Beer (Roggenbier)
27. Historical Beer (Sahti)

Sour Ale
23B. Flanders Red
23C. Oud Bruin

Specialty Beer
34A. Clone Beer
34B. Mixed-Style beer
34C. Experimental Beer

Abita Amber

Abita Amber

SRM8
Type: All Grain
Batch Size: 5.25 gal
Boil Size: 7.40 gal
Boil Time: 60 min
End of Boil Vol: 6.36 gal
Final Bottling Vol: 5.00 gal
Fermentation: Munich Lager Yeast (2308)
Brewer: Ray Smith
Equipment: My 13.5″ turkey fryer kettle
Efficiency: 70.00 %
Est Mash Efficiency: 81.6 %
Ingredients
Amt Name Type # %/IBU
7 lbs 8.0 oz Pale Malt (2 Row) US (2.0 SRM) Grain 1 87.6 %
8.0 oz Caramel/Crystal Malt – 40L (40.0 SRM) Grain 2 5.8 %
4.0 oz Munich Malt (9.0 SRM) Grain 3 2.9 %
4.0 oz Victory Malt (25.0 SRM) Grain 4 2.9 %
1.0 oz Chocolate Malt (350.0 SRM) Grain 5 0.7 %
0.35 oz Chinook [12.00 %] – Boil 60.0 min Hop 6 15.0 IBUs
1.00 tsp Irish Moss (Boil 15.0 mins) Fining 7
0.25 oz Crystal [3.50 %] – Boil 15.0 min Hop 8 1.6 IBUs
0.26 tsp Irish Moss (Boil 10.0 mins) Fining 9
0.00 mg Immersion Chiller (Boil 10.0 mins) Other 10
0.25 oz Perle [8.00 %] – Boil 5.0 min Hop 11 1.4 IBUs
1.0 pkg Munich Lager (Wyeast Labs #2308) [124.21 ml] Yeast 12

Gravity, Alcohol Content and Color

Est Original Gravity: 1.041 SG
Est Final Gravity: 1.010 SG
Estimated Alcohol by Vol: 4.1 %
Bitterness: 18.0 IBUs
Est Color: 7.6 SRM

Calories: 34.4 kcal/12oz

Mash Profile

Mash Name: Single Infusion, Medium Body, No Mash Out
Sparge Water: -7.28 gal
Sparge Temperature: 168.0 FTotal Grain Weight: 8 lbs 9.0 oz
Grain Temperature: 72.0 F
Tun Temperature: 72.0 F
Target Mash PH: 5.20
Mash Steps
Name Description Step Temperature Step Time
Mash In Add 31.46 qt of water at 156.0 F 152.0 F 60 min

Mash Notes: Simple single infusion mash for use with most modern well modified grains (about 95% of the time).

Carbonation and Storage

Carbonation Type: Keg
Pressure/Weight: 12.54 PSI
Keg/Bottling Temperature: 45.0 F
Fermentation: Munich Lager Yeast (2308)
Volumes of CO2: 2.3
Carbonation Used: Keg with 12.54 PSI
Age for: 28.00 days
Storage Temperature: 35.0 F

American Homebrewers Association

The first thing you should know is that American Homebrewers Association is a great organization to be a member of. Check it out, you will not be disappointed. A bonus is that with your membership you get a subscription to Zymurgy magazine. It ranks up there with Brew Your Own magazine in my opinion.

They hold their annual national homebrewer competition every year and it’s the largest homebrew competion in the world.

If you are considering entering the competition then there are a couple of things you should know.

First, you must be a member of the AHA to enter the competion

Second, you will need to set aside 5 bottles of each beer you are entering in the competition. The first two are for the initial judging round and the next three bottles will be required if you happen to advance to the final stages.

The registration window is usually about 7 days long so you have to know when to enter and be quick about filing your entry. Not all entries are guaranteed to accepted and they limit entries to 6 beers per participant. The cost per entry is less than $15 but that does not include the shipping costs to the nearest judging location.

Third, the AHA marches to the beat of a different drummer when it comes to the categoriy numbers. They do not use the BJCP guideline categories. The list below shows the AHA categories and the respective BJCP guideline categories an dis sorted by the BJCP style category numbers.

NHC Category 1. LIGHT LAGER

  1. (BJCP Style 1A.) American Light Lager
  2. (BJCP Style 1B.) American Lager
  3. (BJCP Style 2A.) International Pale Lager
  4. (BJCP Style 4A.) Munich Helles
  5. (BJCP Style 4B.) Festbier
  6. (BJCP Style 5C.) German Helles Exportbier

NHC Category 2. PILSNER

  1. (BJCP Style 5A.) German Leichtbier
  2. (BJCP Style 3A.) Czech Pale Lager
  3. (BJCP Style 5D.) German Pils
  4. (BJCP Style 3B.) Czech Premium Pale Lager
  5. (BJCP Style 27.) Pre-Prohibition Lager (Historical Beer)

NHC Category 3. EUROPEAN AMBER LAGER

  1. (BJCP Style 7A.) Vienna Lager
  2. (BJCP Style 3C.) Czech Amber Lager
  3. (BJCP Style 6A.) Märzen
  4. (BJCP Style 7C.) Kellerbier (Requires special ingredient information)

NHC Category 4. DARK LAGER

  1. (BJCP Style 2C.) International Dark Lager
  2. (BJCP Style 8A.) Munich Dunkel
  3. (BJCP Style 3D.) Czech Dark Lager
  4. (BJCP Style 8B.) Schwarzbier

NHC Category 5. BOCK

  1. (BJCP Style 4C.) Helles Bock
  2. (BJCP Style 6C.) Dunkles Bock
  3. (BJCP Style 9A.) Doppelbock (Requires special ingredient information)
  4. (BJCP Style 9B.) Eisbock

NHC Category 6. LIGHT HYBRID BEER

  1. (BJCP Style 1C.) Cream Ale
  2. (BJCP Style 18A.) Blonde Ale
  3. (BJCP Style 5B.) Kölsch
  4. (BJCP Style 1D.) American Wheat Beer

NHC Category 7. AMBER HYBRID BEER

  1. (BJCP Style 2B.) International Amber Lager
  2. (BJCP Style 27.) Kentucky Common (Historical Beer)
  3. (BJCP Style 19B.) California Common
  4. (BJCP Style 7B.) Altbier

NHC Category 8. ENGLISH PALE ALE

  1. (BJCP Style 11A.) Ordinary Bitter
  2. (BJCP Style 11B.) Best Bitter
  3. (BJCP Style 11C.) Strong Bitter
  4. (BJCP Style 12A.) British Golden Ale
  5. (BJCP Style 12B.) Australian Sparkling Ale

NHC Category 9. SCOTTISH AND IRISH ALE

  1. (BJCP Style 14A.) Scottish Light
  2. (BJCP Style 14B.) Scottish Heavy
  3. (BJCP Style 14C.) Scottish Export
  4. (BJCP Style 15A.) Irish Red Ale
  5. (BJCP Style 17C.) Wee Heavy

NHC Category 10. AMERICAN PALE ALE

  1. (BJCP Style 18B.) American Pale Ale

NHC Category 11. OTHER AMERICAN ALE

  1. (BJCP Style 19A.) American Amber Ale
  2. (BJCP Style 19C.) American Brown Ale

NHC Category 12. ENGLISH BROWN ALE

  1. (BJCP Style 13A.) Dark Mild
  2. (BJCP Style 27.) London Brown Ale (Historical Beer)
  3. (BJCP Style 13B.) British Brown Ale

NHC Category 13. PORTER

  1. (BJCP Style 13C.) English Porter
  2. (BJCP Style 27.) Pre-Prohibition Porter (Historical Beer)
  3. (BJCP Style 20A.) American Porter
  4. (BJCP Style 9C.) Baltic Porter

NHC Category 14. STOUT

  1. (BJCP Style 15B.) Irish Stout
  2. (BJCP Style 15C.) Irish Extra Stout
  3. (BJCP Style 16A.) Sweet Stout
  4. (BJCP Style 16B.) Oatmeal Stout

NHC Category 15. STRONG STOUT

  1. (BJCP Style 16C.) Tropical Stout
  2. (BJCP Style 16D.) Foreign Extra Stout
  3. (BJCP Style 20B.) American Stout
  4. (BJCP Style 20C.) Imperial Stout

NHC Category 16. AMERICAN IPA

  1. (BJCP Style 21A.) American IPA

NHC Category 17. INDIA PALE ALE (IPA)

  1. (BJCP Style 12C.) English IPA
  2. (BJCP Style 22A.) Double IPA
  3. (BJCP Style 21B.) Specialty IPA (Requires special ingredient information)

NHC Category 18. GERMAN WHEAT & RYE BEER

  1. (BJCP Style 10A.) Weissbier
  2. (BJCP Style 10B.) Dunkles Weissbier
  3. (BJCP Style 10C.) Weizenbock
  4. (BJCP Style 27.) Roggenbier (Historical Beer)
  5. (BJCP Style 27.) Sahti (Historical Beer)

NHC Category 19. BELGIAN & FRENCH ALE

  1. (BJCP Style 24A.) Witbier
  2. (BJCP Style 26A.) Trappist Single
  3. (BJCP Style 24B.) Belgian Pale Ale
  4. (BJCP Style 25B.) Saison
  5. (BJCP Style 24C.) Bière de Garde
  6. (BJCP Style 34A.) Clone Beer (Belgian Styles Only) (Requires special ingredient information)

NHC Category 20. SOUR ALE

  1. (BJCP Style 23A.) Berliner Weisse
  2. (BJCP Style 27.) Gose (Historical Beer)
  3. (BJCP Style 23B.) Flanders Red Ale
  4. (BJCP Style 23C.) Oud Bruin
  5. (BJCP Style 23D.) Lambic
  6. (BJCP Style 23E.) Gueuze
  7. (BJCP Style 23F.) Fruit Lambic (Requires special ingredient information)

NHC Category 21. BELGIAN STRONG ALE

  1. (BJCP Style 25A.) Belgian Blond Ale
  2. (BJCP Style 26B.) Belgian Dubbel
  3. (BJCP Style 26C.) Belgian Tripel
  4. (BJCP Style 25C.) Belgian Golden Strong Ale
  5. (BJCP Style 26D.) Belgian Dark Strong Ale

NHC Category 22. STRONG ALE

  1. (BJCP Style 17B.) Old Ale
  2. (BJCP Style 17A.) British Strong Ale
  3. (BJCP Style 22B.) American Strong Ale
  4. (BJCP Style 17D.) English Barleywine
  5. (BJCP Style 22C.) American Barleywine
  6. (BJCP Style 22D.) Wheatwine

NHC Category 23. FRUIT BEER

  1. (BJCP Style 29A.) Fruit Beer (Requires special ingredient information)

NHC Category 24. SPICE/HERB/VEGETABLE BEER

  1. (BJCP Style 30A.) Spice, Herb, or Vegetable Beer (Requires special ingredient information)
  2. (BJCP Style 30B.) Autumn Seasonal Beer (Requires special ingredient information)
  3. (BJCP Style 30C.) Winter Seasonal Beer (Requires special ingredient information)

NHC Category 25. SMOKE-FLAVORED AND WOOD-AGED BEER

  1. (BJCP Style 27.) Piwo Grodziskie (Historical Beer)
  2. (BJCP Style 27.) Lichtenhainer (Historical Beer)
  3. (BJCP Style 6B.) Rauchbier
  4. (BJCP Style 32A.) Classic Style Smoked Beer (Requires special ingredient information)
  5. (BJCP Style 33A.) Wood-Aged Beer (Requires special ingredient information)

NHC Category 26. SPECIALTY BEER (Requires special ingredient information)

  1. (BJCP Style 28A.) Brett Beer (Requires special ingredient information)
  2. (BJCP Style 28B.) Mixed-Fermentation Sour Beer (Requires special ingredient information)
  3. (BJCP Style 28C.) Wild Specialty Beer (Requires special ingredient information)
  4. (BJCP Style 29B.) Fruit and Spice Beer (Requires special ingredient information)
  5. (BJCP Style 29C.) Specialty Fruit Beer (Requires special ingredient information)
  6. (BJCP Style 31A.) Alternative Grain Beer (Requires special ingredient information)
  7. (BJCP Style 31B.) Alternative Sugar Beer (Requires special ingredient information)
  8. (BJCP Style 32B.) Specialty Smoked Beer (Requires special ingredient information)
  9. (BJCP Style 33B.) Specialty Wood-Aged Beer (Requires special ingredient information)
  10. (BJCP Style 34A.) Clone Beer (non-Belgian Styles) (Requires special ingredient information)
  11. (BJCP Style 34B.) Mixed-Style Beer (Requires special ingredient information)
  12. (BJCP Style 34C.) Experimental Beer (Requires special ingredient information)
  13. (BJCP Style 27.) Other Historical Beer (Requires special ingredient information)

NHC Category 27. TRADITIONAL MEAD

  1. (BJCP Style M1A.) Dry Mead (Requires special ingredients & Mead information)
  2. (BJCP Style M1B.) Semi-Sweet Mead (Requires special ingredients & Mead information)
  3. (BJCP Style M1C.) Sweet Mead (Requires special ingredients & Mead information)

NHC Category 28. FRUIT MEAD

  1. (BJCP Style M2A.) Cyser (Requires special ingredients & Mead information)
  2. (BJCP Style M2B.) Pyment (Requires special ingredients & Mead information)
  3. (BJCP Style M2C.) Berry Mead (Requires special ingredients & Mead information)
  4. (BJCP Style M2D.) Stone Fruit Mead (Requires special ingredients & Mead information)
  5. (BJCP Style M2E.) Melomel (Requires special ingredients & Mead information)

NHC Category 29. SPICE & SPECIALTY MEAD

  1. (BJCP Style M3A.) Fruit and Spice Mead (Requires special ingredients & Mead information)
  2. (BJCP Style M3B.) Spice, Herb or Vegetable Mead (Requires special ingredients & Mead information)
  3. (BJCP Style M4A.) Braggot (Requires special ingredients & Mead information)
  4. (BJCP Style M4B.) Historical Mead (Requires special ingredients & Mead information)
  5. (BJCP Style M4C.) Experimental Mead (Requires special ingredients & Mead information)

NHC Category 30. STANDARD CIDER & PERRY

  1. (BJCP Style C1A.) New World Cider (Requires special ingredients & Cider information)
  2. (BJCP Style C1B.) English Cider (Requires special ingredients & Cider information)
  3. (BJCP Style C1C.) French Cider (Requires special ingredients & Cider information)
  4. (BJCP Style C1D.) New World Perry (Requires special ingredients & Cider information)
  5. (BJCP Style C1E.) Traditional Perry (Requires special ingredients & Cider information)

NHC Category 31. SPECIALTY CIDER & PERRY

  1. (BJCP Style C2A.) New England Cider (Requires special ingredients & Cider information)
  2. (BJCP Style C2B.) Cider with Other Fruit (Requires special ingredients & Cider information)
  3. (BJCP Style C2C.) Applewine (Requires special ingredients & Cider information)
  4. (BJCP Style C2D.) Ice Cider (Requires special ingredients & Cider information)
  5. (BJCP Style C2E.) Cider with Herbs/Spices (Requires special ingredients & Cider information)
  6. (BJCP Style C2F.) Specialty Cider/Perry (Requires special ingredients & Cider information)

 

 

Where Did My Beer Style Go?

The latest changes in the BJCP 2015 guidelines has caused some confusion. For example if you go looking for the familiar Russian Imperial Stout, you will not find such a category. Nor will you find one of my favorites, the Dry Stout. The Russian Imperial Stout category is now just Imperial Stout. And the Dry Stout is now known as Irish Stout.

Here is a list of the familiar old categories and where they have been moved in the new guideline. I have provided a link in each of the New Categories so you can easily find the specifics for that style. For example you can find the OG, FG, ABV, SRM for that specific style/category of beer:

Old Category New Category
Special/Premium/Best Bitter Best Bitter
Northern English Brown Ale British Brown Ale
Strong Scotch Ale Wee Heavy
Dry Stout Irish Stout
Oktoberfest Märzen
German Pilsner German Pils
Bohemian Pilsner Czech Premium Pale Lager
Maibock Helles Bock
Hefeweizen Weissbier
Lite American Lager American Light Lager
Imperial IPA Double IPA
Robust Porter American Porter
Russian Imperial Stout Imperial Stout

 

Commercial Beer Calibration

The 2015 BCP guidelines have published the best commercial examples for every category of beer. So if you want to compare your beer to a commercial beer in the same category you can.

To find the commercial beers for your particular category just select the category from the drop down list and the best commercial examples of that category will be shown.

*************Category drop down list goes here ***************************

 

 

What Style is This Beer

I have seen a lot of question asking “What style of beer is this?” Typically the question comes from people using ingredients they have on hand to brew a beer. Most brewing software will allow you to make an educated guess as to what style the beer is closest too.

The problem is that you have to go through multiple iterations. First looking to see what styles fit the OG and then narrow that down to what styles fit the FG. And then look at the SRM. And the process continues.

The worksheet below will let you know what style you have brewed. All you have to do is fill in the blanks and it will check your inputs against the BJCP 2015 guidelines and show you the style that meets your inputs.

Keep in mind that you just might have made a beer that does not fall within any specific guidelines. And the BJCP has been so kind as to give us a catchall category of ‘experimantal’ for those brews.

 

Enter the beer OG:

Enter the beer FG:

Enter the beer SRM:

Enter the beer IBUs:

etc.

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