The Beer Judge Certification Program (BJCP) style guidelines are used in almost every homebrewing competition in North America.
A long time in the making
The classic beer styles all originate from the northern part of central and Western Europe, but today those styles are brewed with skill around the world. Michael Jackson provides a quick overview of each.
A closer look
American porters: Truly revolutionary
American porters have been brewed consistently in the United States for more than two centuries and have developed a distinct tradition of their own.
Old, Strong and Stock Ales
As autumn approaches, a brewer's fancy lightly turns to thoughts of strong, fruity, and flavorful ales. These hearty beers are comfort for the "inner man" when the weather is raw, and pleasingly beguiling always.
Brew an extraordinary British bitter
The key to the style is simple: bitter. The beer must have a liberal dose of bittering hops, which not only assure an assertive bitterness but a foundation of hop flavor. The beer may or may not have much hop aroma, but it should always have a bite at least as formidable as its bark.
A stout companion
The art of brewing this most extreme beer style is revealed by both old brewing texts and a discussion of the many worldwide variations on a dark and bitter theme.
Oatmeal stout just like Mom used to make
Oatmeal stout is popular because of uniquely smooth texture and its rich, roasted, chocolate flavors.
American wheat beers
Summertime is prime time for wheat beers, which have traditionally been associated with Weissbier of Berlin and Hefeweizen of Bavaria. American wheat beers, however, are finding a place of distinction on the brewing scene, opening new possibilities for the style.
Bock in four movements
Bock was introduced to the United States around 1840 as a spring seasonal. It gained popularity as an import and as adomesticd product until Prohibition. In 1933 when Prohibition was repealed, bock saw a short-lived renewal but eventually declined into virtual nonexistence until the 1970s. It was not until recent years that the microbrew revolution brought the style back to America.
As summer turns to fall, many brewers start to plan their Oktoberfest brewing. Take a look at the materials and techniques used for brewing traditional and modern Maerzen beers. Consider also some radical tips for brewing Oktoberfest-like ales.
Pre-Prohibition American lagers
Pre-Prohibition American lagers differed significantly from modern domestic pale lagers. A sampling of recipes from that era reveals higher flavor profiles and greater variety than we expect from this style today.
Stein beer is all about a brewing method, not about a particular style. Any beer can be a stein beer, as long as you use rocks in the brewing process.