The Fruit Beer category is for beer made with any fruit or combination of fruit under the definitions of this category. The culinary, not botanical, definition of fruit is used here–fleshy, seed-associated structures of plants that are sweet or sour, and edible in the raw state. Examples include pome fruit (apple, pear, quince), stone fruit (cherry, plum, peach, apricot, mango, etc.), berries (any fruit with the word ‘berry’ in it), currants, citrus fruit, dried fruit (dates, prunes, raisins, etc.), tropical fruit (banana, pineapple, guava, papaya, etc.), figs, pomegranate, prickly pear, and so on. It does not mean spices, herbs, or vegetables as defined in Category 30, especially botanical fruit treated as culinary vegetables. Basically, if you have to justify a fruit using the word “technically” as part of the description, then that’s not what we mean.
Categories are the major groupings of styles are artificial constructs that represent a collection of individual sub-categories, or beer styles that may or may not have any historical, geographic, or traditional relationship with each other. Do not infer that membership in a style category somehow relates beer styles with each other. The only reason they are grouped together is to assist with managing the scale and complexity of beer competitions. The names given to the groupings are for competition purposes only, and may not be used in any broader contexts in the beer and brewing industries.
|BJCP Category||BJCP Stle||IBU Range||SRM Range||OG Range||FG Range||ABV% Range|
|1||American Light Lager||8–12||2–3||1.028–1.040||0.998–1.008||2.8–4.2%|
|1||American Wheat Beer||15–30||3–6||1.040–1.055||1.008–1.013||4.0–5.5%|
|2||International Pale Lager||18–25||2–6||1.042–1.050||1.008–1.012||4.6–6.0%|
|2||International Amber Lager||8–25||7–14||1.042–1.055||1.008–1.014||4.6–6.0%|
|2||International Dark Lager||8–20||14–22||1.044–1.056||1.008–1.012||4.2–6.0%|
|3||Czech Pale Lager||20–35||3–6||1.028–1.044||1.008–1.014||3.0–4.1%|
|3||Czech Premium Pale Lager||30–45||3.5–6||1.044–1.060||1.013–1.017||4.2–5.8%|
|3||Czech Amber Lager||20–35||10–16||1.044–1.060||1.013–1.017||4.4–5.8%|
|3||Czech Dark Lager||18–34||14–35||1.044–1.060||1.013–1.017||4.4–5.8%|
|5||German Helles Exportbier||20–30||4–7||1.048–1.056||1.010–1.015||4.8–6.0%|
|12||British Golden Ale||20–45||2–6||1.038–1.053||1.006–1.012||3.8–5.0%|
|12||Australian Sparkling Ale||20–35||4–7||1.038–1.050||1.004–1.006||4.5–6.0%|
|13||British Brown Ale||20–30||12–22||1.040–1.052||1.008–1.013||4.2–5.4%|
|15||Irish Red Ale||18–28||9–14||1.036–1.046||1.010–1.014||3.8–5.0%|
|15||Irish Extra Stout||35–50||25–40||1.052–1.062||1.010–1.014||5.5–6.5%|
|16||Foreign Extra Stout||50–70||30–40||1.056–1.075||1.010–1.018||6.3–8.0%|
|17||British Strong Ale||30–60||8–22||1.055–1.080||1.015–1.022||5.5–8.0%|
|18||American Pale Ale||30–50||5–10||1.045–1.060||1.010–1.015||4.5–6.2%|
|19||American Amber Ale||25–40||10–17||1.045–1.060||1.010–1.015||4.5–6.2%|
|19||American Brown Ale||20–30||18–35||1.045–1.060||1.010–1.016||4.3–6.2%|
|22||American Strong Ale||50–100||7–19||1.062–1.090||1.014–1.024||6.3–10.0%|
|23||Flanders Red Ale||10–25||10–16||1.048–1.057||1.002–1.012||4.6–6.5%|
|24||Belgian Pale Ale||20–30||8–14||1.048–1.054||1.010–1.014||4.8–5.5%|
|24||Bière de Garde||18–28||6–19||1.060–1.080||1.008–1.016||6.0–8.5%|
|25||Belgian Blond Ale||15–30||4–7||1.062–1.075||1.008–1.018||6.0–7.5%|
|25||Saison (pale) (standard)||20–35||5–14||1.048–1.065||1.002–1.008||5.0–7.0%|
|25||Saison (dark) (standard)||20–35||15–22||1.048–1.065||1.002–1.008||5.0–7.0%|
|25||Saison (pale) (table)||20–35||5–14||1.048–1.065||1.002–1.008||3.5–5.0%|
|25||Saison (pale) (super)||20–35||5–14||1.048–1.065||1.002–1.008||7.0–9.5%|
|25||Belgian Golden Strong Ale||22–35||3–6||1.070–1.095||1.005–1.016||7.5–10.5%|
|26||Belgian Dark Strong Ale||20–35||12–22||1.075–1.110||1.010–1.024||8.0–12.0%|
|27||Historical Beer: Gose||5–12||3–4||1.036–1.056||1.006–1.010||4.2–4.8%|
|27||Historical Beer: Kentucky Common||15–30||11–20||1.044–1.055||1.010–1.018||4.0–5.5%|
|27||Historical Beer: Lichtenhainer||5–12||3–6||1.032–1.040||1.004–1.008||3.5–4.7%|
|27||Historical Beer: London Brown Ale||15–20||22–35||1.033–1.038||1.012–1.015||2.8–3.6%|
|27||Historical Beer: Piwo Grodziskie||20–35||3–6||1.028–1.032||1.006–1.012||2.5–3.3%|
|27||Historical Beer: Pre-Prohibition Lager||25–40||3–6||1.044–1.060||1.010–1.015||4.5–6.0%|
|27||Historical Beer: Pre-Prohibition Porter||20–30||18–30||1.046–1.060||1.010–1.016||4.5–6.0%|
|27||Historical Beer: Roggenbier||10–20||14–19||1.046–1.056||1.010–1.014||4.5–6.0%|
|27||Historical Beer: Sahti||7–15||4–22||1.076–1.120||1.016–1.020||7.0–11.0%|
|28||Mixed-Fermentation Sour Beer||NS||NS||NS||NS||NS|
|28||Wild Specialty Beer||NS||NS||NS||NS||NS|
|29||Fruit and Spice Beer||NS||NS||NS||NS||NS|
|29||Specialty Fruit Beer||NS||NS||NS||NS||NS|
|30||Spice, Herb, or Vegetable Beer||NS||NS||NS||NS||NS|
|30||Autumn Seasonal Beer||NS||NS||NS||NS||NS|
|30||Winter Seasonal Beer||NS||NS||NS||NS||NS|
|31||Alternative Grain Beer||NS||NS||NS||NS||NS|
|31||Alternative Sugar Beer||NS||NS||NS||NS||NS|
|32||Classic Style Smoked Beer||NS||NS||NS||NS||NS|
|32||Specialty Smoked Beer||NS||NS||NS||NS||NS|
|33||Specialty Wood-Aged Beer||NS||NS||NS||NS||NS|
7C. Kellerbier: Amber Kellerbier
The original style of Kellerbier from the Franconia area of Germany. A much older style compared to the relatively more recent pale Helles-Style Kellerbier that is popular in the Munich area today.
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 pale-colored 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.
Moderate intensity of German malt, typically rich, bready, somewhat toasty, with light bread crust notes. Moderately-low to moderate spicy peppery hop aroma. Very low to low diacetyl, occasionally low to moderately-low sulfur and very low green apple or other yeast-derived notes. Caramel, biscuity, or roasted malt aroma is inappropriate.
Moderately cloudy to clear depending on age, but never extremely cloudy or murky. Gold to deep reddish-amber color. Off-white, creamy head. When served on cask, can have low carbonation and very low head.
Initial malt flavor may suggest sweetness, but finish is moderately dry to dry, and slightly bitter. Distinctive and complex maltiness often includes a bready-toasty aspect. Hop bitterness is moderate to moderately high, and spicy or herbal hop flavor is low to moderately high. Balance can be either on the malt or hop side, but the finish is not sweet. Noticeable caramel or roasted malt flavors are inappropriate. Very low to low diacetyl. Possible very low green apple or other yeast-derived notes. Smooth, malty aftertaste.
Medium body, with a creamy texture and medium carbonation. Fully fermented, without a sweet or cloying impression.
The best examples of Amber Kellerbier are served only on tap at many of the small Franconia area breweries (as this is a beer best served fresh and the serving style being an important part of the style). Bottled versions are not likely to have the freshness, hop character and young beer notes exhibited by the draft versions.
This was the classic, historical style before it was adapted in other areas. This original, older style of Kellerbier would have simply been beer served from local taverns that did not lager long enough to drop bright. Many breweries in Franconia would use some of this young beer during the summer months, for festivals such as the Annafest (est. 1840) in July in Forchheim, where it was traditional to drink directly from the lagering vessels.
Grist varies, although traditional German versions emphasized Franconian pale and color malt. The notion of elegance is derived from the high-quality local ingredients, particularly the malts. Spalt or other typically spicy local hops are most common. Frugal Franconian brewers rarely used decoction brewing due to the cost of energy.
Most commonly, this style is a young, unfiltered, unpasteurized, hoppier version of Munich Helles or Märzen. Fränkische Schweiz versions can edge up to dark amber or brown.
(local) Greif, Eichhorn, Nederkeller, Hebendanz (bottled) Buttenheimer Kaiserdom Kellerbier, Kulmbacher Monchshof Kellerbier, Leikeim Kellerbier, Löwenbräu Kellerbier, Mahr’s Kellerbier, St. Georgen Kellerbier, Tucher Kellerbier Naturtrub
7C. Kellerbier: Pale Kellerbier
A very common seasonal summer beer brewed by many of the Munich area breweries and served in the beer gardens, where they are very popular.
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.
Moderately-low to moderately-high spicy, floral, or herbal hop aroma. Very low to moderate diacetyl, possible very low green apple or other yeast derived notes. Pleasantly grainy-sweet, clean malt aroma, with possible low background note of DMS.
Slight haze to moderately cloudy, but never extremely cloudy or murky. Medium yellow to pale gold color. Creamy white head with good persistence. When served on cask, can have low carbonation and very low head.
Moderately malty with a rounded, grainy-sweet profile. Low to moderately-high spicy, floral, or herbal hop flavor, with a moderate hop bitterness that can linger. Finish is crisp and dry, but the aftertaste remains malty. Very low to moderate diacetyl, which should always remain at a pleasant, drinkable level that balances somewhat with the other characteristics of the beer; overwhelming diacetyl is not appropriate. Possible very low green apple or other yeast derived notes, and possible low background note of DMS.
Medium body. Low to medium carbonation. Depending on the level of yeast in suspension, it may assist in creating a slightly creamy texture. A slight slickness on the tongue may be present from the diacetyl.
Most Pale Kellerbiers are young, unfiltered, unpasteurized versions of Munich Helles beer, although Pils or a different, custom golden lager beer designed specifically for serving young could also be used. The best examples are served only on tap at many of the Munich area breweries. Bottled versions are not likely to have the freshness, hop character and young beer notes exhibited by the draft versions.
Modern adaptation from the traditional Franconian style, using Helles instead of Märzen. Today, a popular summer seasonal beer.
Pilsner malt, German hops, German lager yeast; same as a Munich Helles.
Most commonly, a young, unfiltered and unpasteurized version of a Munich Helles, though it can be a young, unfiltered and unpasteurized version of other golden German lagers, such as a Pilsner or a seasonal golden lager made specifically for serving young.
(local) Paulaner, Paulaner Brauhaus, Hofbrau, Tegernseer Tal. (bottled) Ayinger Kellerbier, Hacker-Pschorr Munchner Kellerbier Anno 1417, Hofbrau Munchner Sommer Naturtrub, Wolnzacher Hell Naturtrüb