HomebrewCompetitionStyle

Guidelines
Beer Conclave

21A. American IPA

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

Aroma
A prominent to intense hop aroma featuring one or more characteristics of American or New
World hops, such as citrus, floral, pine, resinous, spicy, tropical fruit, stone fruit, berry, melon,
etc. Many versions are dry hopped and can have an additional fresh hop aroma; this is
desirable but not required. Grassiness should be minimal, if present. A low to medium-low
clean, grainy-malty aroma may be found in the background. Fruitiness from yeast may also be
detected in some versions, although a neutral fermentation character is also acceptable. A
restrained alcohol note may be present, but this character should be minimal at best. Any
American or New World hop character is acceptable; new hop varieties continue to be
released and should not constrain this style.

Appearance
Color ranges from medium gold to light reddish-amber. Should be clear, although unfiltered dry
hopped versions may be a bit hazy. Medium-sized, white to off white head with good
persistence. Flavor: Hop flavor is medium to very high, and should reflect an American or New
World hop character, such as citrus, floral, pine, resinous, spicy, tropical fruit, stone fruit, berry,
melon, etc. Medium-high to very high hop bitterness. Malt flavor should be low to medium-low,
and is generally clean and grainy-malty although some light caramel or toasty flavors are
acceptable. Low yeast-derived fruitiness is acceptable but not required. Dry to medium-dry
finish; residual sweetness should be low to none. The bitterness and hop flavor may linger into
the aftertaste but should not be harsh. A very light, clean alcohol flavor may be noted in
stronger versions. May be slightly sulfury, but most examples do not exhibit this character.

Mouthfeel
Medium-light to medium body, with a smooth texture. Medium to medium-high carbonation. No
harsh hop derived astringency. Very light, smooth alcohol warming not a fault if it does not
intrude into overall balance.

Comments
A modern American craft beer interpretation of the historical English style, brewed using
American ingredients and attitude. The basis for many modern variations, including the
stronger Double IPA as well as IPAs with various other ingredients. Those other IPAs should
generally be entered in the Specialty IPA style. Oak is inappropriate in this style; if noticeably
oaked, enter in wood-aged category.

History
The first modern American craft beer example is generally believed to be Anchor Liberty Ale,
first brewed in 1975 and using whole Cascade hops; the style has pushed beyond that original
beer, which now tastes more like an American Pale Ale in comparison. American-made IPAs
from earlier eras were not unknown (particularly the well-regarded Ballantines IPA, an
oak-aged beer using an old English recipe). This style is based on the modern craft beer
examples.

Characteristic Ingredients
Pale ale or 2-row brewers malt as the base, American or New World hops, American or English
yeast with a clean or slightly fruity profile. Generally all-malt, 38 BJCP Beer Style Guidelines
2015 Edition but mashed at lower temperatures for high attenuation. Sugar additions to aid
attenuation are acceptable. Restrained use of crystal malts, if any, as high amounts can lead to
a sweet finish and clash with the hop character.

Style Comparison
Stronger and more highly hopped than an American Pale Ale. Compared to an English IPA, has
less of the English character from malt, hops, and yeast (less caramel, bread, and toast; more
American/New World hops than English; less yeast-derived esters), less body, and often has a
more hoppy balance and is slightly stronger than most examples. Less alcohol than a Double
IPA, but with a similar balance.

Vital Statistics
OG: 1.056 1.070
IBUs: 40 70
FG: 1.008 1.014
SRM: 6 14
ABV: 5.5 7.5%

Commercial Examples
Alpine Duet, Bells Two-Hearted Ale, Fat Heads Head Hunter IPA, Firestone Walker Union Jack,
Lagunitas IPA, Russian River Blind Pig IPA, Stone IPA

10A. Weissbier
Overall Impression
A pale, refreshing German wheat beer with high carbonation, dry finish, a fluffy mouthfeel, and
a distinctive banana-and-clove yeast character.

Aroma
Moderate to strong phenols (usually clove) and fruity esters (typically banana). The balance and
intensity of the phenol and ester components can vary but the best examples are reasonably
balanced and fairly prominent. The hop character ranges from low to none. A light to moderate
wheat aroma (which might be perceived as bready or grainy) may be present but other malt
characteristics should not. Optional, but acceptable, aromatics can include a light to moderate
vanilla character, and/or a faint bubblegum aroma. None of these optional characteristics
should be high or dominant, but often can add to the complexity and balance.

Appearance
Pale straw to gold in color. A very thick, moussy, long-lasting white head is characteristic. The
high protein content of wheat impairs clarity in an unfiltered beer, although the level of haze is
somewhat variable.

Flavor
Low to moderately strong banana and clove flavor. The balance and intensity of the phenol
and ester components can vary but the best examples are reasonably balanced and fairly
prominent. Optionally, a very light to moderate vanilla character and/or faint bubblegum notes
can accentuate the banana flavor, sweetness and roundness; neither should be dominant if
present. The soft, somewhat bready or grainy flavor of wheat is complementary, as is a slightly
grainy-sweet malt character. Hop flavor is very low to none, and hop bitterness is very low to
moderately low. Well-rounded, flavorful palate with a relatively dry finish. The perception of
sweetness is more due to the absence of hop bitterness than actual residual sweetness; a
sweet or heavy finish would significantly impair drinkability.

Mouthfeel
Medium-light to medium body; never heavy. Suspended yeast may increase the perception of
body. The 18 BJCP Beer Style Guidelines 2015 Edition texture of wheat imparts the sensation
of a fluffy, creamy fullness that may progress to a light, spritzy finish aided by high to very high
carbonation. Always effervescent.

Comments
These are refreshing, fast-maturing beers that are lightly hopped and show a unique
banana-and-clove yeast character. These beers often dont age well and are best enjoyed
while young and fresh. The version mit hefe is served with suspended yeast; the krystal version
is filtered for excellent clarity. The character of a krystal weizen is generally fruitier and less
phenolic than that of the weissbier mit hefe. May be known as hefeweizen, particularly in the
United States.

History
While Bavaria has a wheat beer tradition dating back hundreds of years, brewing wheat beer
used to be a monopoly reserved for Bavarian royalty. Modern weissbier dates from 1872 when
Schneider began production. However, pale weissbier only became popular since the 1960s. It
is quite popular today, particularly in southern Germany.

Characteristic Ingredients
By German brewing tradition, at least 50% of the grist must be malted wheat, although some
versions use up to 70%; the remainder is typically Pilsner malt. A decoction mash is traditional,
although modern brewers typically dont follow this practice. Weizen ale yeast produces the

typical spicy and fruity character, although high fermentation temperatures can affect the
balance and produce off-flavors.

Vital Statistics
OG: 1.044 1.052
IBUs: 8 15
FG: 1.010 1.014
SRM: 2 6
ABV: 4.3 5.6%

Commercial Examples
Ayinger Bru Weisse, HackerPschorr Weisse, Paulaner Hefe-Weizen Naturtrb, Schneider
Weisse Unser Original, Weihenstephaner Hefeweissbier

16B. Oatmeal Stout

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

Aroma
Mild roasted grain aromas, generally with a coffeelike character. A light malty sweetness can
suggest a coffeeand-cream impression. Fruitiness should be low to mediumhigh. Diacetyl
medium-low to none. Hop aroma medium-low to none, earthy or floral. A light grainy-nutty
oatmeal aroma is optional.

Appearance
Medium brown to black in color. Thick, creamy, persistent tan- to brown-colored head. Can be
opaque (if not, it should be clear).

Flavor
Similar to the aroma, with a mild roasted coffee to coffee-and-cream flavor, and low to
moderately-high fruitiness. Oats and dark roasted grains provide some flavor complexity; the
oats can add a nutty, grainy or earthy flavor. Dark grains can combine with malt sweetness to
give the impression of BJCP Beer Style Guidelines 2015 Edition 29 milk chocolate or coffee

with cream. Medium hop bitterness with the balance toward malt. Medium-sweet to
medium-dry finish. Diacetyl medium-low to none. Hop flavor medium-low to none, typically
earthy or floral.

Mouthfeel
Medium-full to full body, with a smooth, silky, velvety, sometimes an almost oily slickness from
the oatmeal. Creamy. Medium to medium-high carbonation.

Comments
Generally between Sweet and Irish Stouts in sweetness. Variations exist, from fairly sweet to
quite dry, as well as English and American versions (American versions tend to be more hoppy,
less sweet, and less fruity). The level of bitterness also varies, as does the oatmeal impression.
Light use of oatmeal may give a certain silkiness of body and richness of flavor, while heavy
use of oatmeal can be fairly intense in flavor with an almost oily mouthfeel, dryish finish, and
slight grainy astringency. When judging, allow for differences in interpretation.

History
A variant of nourishing or invalid stouts of the late 1800s using oatmeal in the grist, similar to
the development of sweet stout that used lactose. An original Scottish version used a
significant amount of oat malt. Later went through a shady phase where some English brewers
would throw a handful of oats into their parti-gyled stouts in order to legally produce a healthy
Oatmeal Stout for marketing purposes. Most popular in England between the World Wars, was
revived in the craft beer era for export, which helped lead to its adoption as a popular modern
American craft beer style that uses a noticeable (not symbolic) quantity of oats.

Characteristic Ingredients
Pale, caramel and dark roasted malts (often chocolate) and grains. Oatmeal or malted oats (520% or more) used to enhance fullness of body and complexity of flavor. Hops primarily for
bittering. Can use brewing sugars or syrups. English ale yeast.

Style Comparison
Most are like a cross between an Irish Extra Stout and a Sweet Stout with oatmeal added.
Several variations exist, with the sweeter versions more like a Sweet Stout with oatmeal
instead of lactose, and the drier versions more like a more nutty, flavorful Irish Extra Stout. Both
tend to emphasize the body and mouthfeel.

Vital Statistics
OG: 1.045 1.065
IBUs: 25 40
FG: 1.010 1.018
SRM: 22 40
ABV: 4.2 5.9%

Commercial Examples
Anderson Valley Barney Flats Oatmeal Stout, Broughton Scottish Oatmeal Stout, Figueroa
Mountain Stagecoach Stout, St-Ambroise Oatmeal Stout, Samuel Smith Oatmeal Stout, Young's
Oatmeal Stout