BJCP 2008 Style Guidelines Chart

STYLE
1. LIGHT LAGER

OG

A. Lite American Lager

B. Standard American Lager
C. Premium American Lager
D. Munich Helles
E. Dortmunder Export

COLOR
SRM

FG

ABV%

IBU

1.028-40
1.040-50
1.046-56
1.045-51
1.048-56

0.998-1.008
1.004-10
1.008-12
1.008-12
1.010-15

2.8-4.2
4.2-5.3
4.6-6.0
4.7-5.4
4.8-6.0

8-12
8-15
15-25
16-22
23-30

2-3
2-4
2-6
3-5
4-6

1.044-50
1.044-56
1.044-60

1.008-13
1.013-17
1.010-15

4.4-5.2
4.2-5.4
4.5-6.0

25-45
35-45
25-40

2-5
3.5-6
3-6

1.046-52
1.050-57

1.010-14
1.012-16

4.5-5.5
4.8-5.7

18-30
20-28

10-16
7-14

1.044-56
1.048-56
1.046-52

1.008-12
1.010-16
1.010-16

4.2-6.0
4.5-5.6
4.4-5.4

8-20
18-28
22-32

14-22
14-28
17-30

1.064-72
1.064-72
1.072-112
1.078-120

1.011-18
1.013-19
1.016-24
1.020-35

6.3-7.4
6.3-7.2
7.0-10.0
9.0-14.0

23-35
20-27
16-26
25-35

6-11
14-22
6-25
18-30

1.042-55
1.038-54
1.044-50
1.040-55

1.006-12
1.008-13
1.007-11
1.008-13

4.2-5.6
3.8-5.5
4.4-5.2
4.0-5.5

15-20
15-28
20-30
15-30

2.5-5
3-6
3.5-5
3-6

1.046-54
1.048-54
1.046-54

1.010-15
1.011-14
1.010-15

4.5-5.2
4.5-5.5
4.5-5.2

25-40
30-45
35-50

13-19
10-14
11-17

A. Standard/Ordinary Bitter
1.032-40
B. Special/Best/Premium Bitter
1.040-48
C. Extra Special/Strong Bitter (English Pale Ale)1.048-60

1.007-11
1.008-12
1.010-16

3.2-3.8
3.8-4.6
4.6-6.2

25-35
25-40
30-50

4-14
5-16
6-18

1.010-13
1.010-15
1.010-16
1.010-14
1.018-56

2.5-3.2
3.2-3.9
3.9-5.0
4.0-6.0
6.5-10.0

10-20
10-25
15-30
17-28
17-35

9-17
9-17
9-17
9-18
14-25

2. PILSNER
A. German Pilsner (Pils)
B. Bohemian Pilsener
C. Classic American Pilsner

3. EUROPEAN AMBER LAGER

A. Vienna Lager
B. Oktoberfest/Mrzen

4. DARK LAGER
A. Dark American Lager
B. Munich Dunkel
C. Schwarzbier

5. BOCK
A. Maibock/Helles Bock
B. Traditional Bock
C. Doppelbock
D. Eisbock

6. LIGHT HYBRID BEER

A. Cream Ale
B. Blonde Ale
C. Klsch
D. American Wheat or Rye Beer

7. AMBER HYBRID BEER

A. North German Altbier
B. California Common Beer
C. Dsseldorf Altbier

8. ENGLISH PALE ALE

9. SCOTTISH AND IRISH ALE

A. Scottish Light 60/B. Scottish Heavy 70/C. Scottish Export 80/D. Irish Red Ale
E. Strong Scotch Ale

1.030-35
1.035-40
1.040-54
1.044-60
1.070-130

BJCP 2008 Style Guidelines Chart

STYLE
10. AMERICAN ALE
A. American Pale Ale
B. American Amber Ale
C. American Brown Ale

OG

FG

1.045-60
1.045-60
1.045-60

COLOR
SRM

ABV%

IBU

1.010-15
1.010-15
1.010-16

4.5-6.0
4.5-6.0
4.3-6.2

30-45
25-40
20-40

5-14
10-17
18-35

1.030-38
1.033-42
1.040-52

1.008-13
1.011-14
1.008-13

2.8-4.5
2.8-4.1
4.2-5.4

10-25
12-20
20-30

12-25
19-35
12-22

1.040-52
1.048-65
1.060-90

1.008-14
1.012-16
1.016-24

4.0-5.4
4.8-6.5
5.5-9.5

18-35
25-50
20-40

20-30
22-35
17-30

1.036-50
1.044-60
1.048-65
1.056-75
1.050-75
1.075-115

1.007-11
1.012-24
1.010-18
1.010-18
1.010-22
1.018-30

4.0-5.0
4.0-6.0
4.2-5.9
5.5-8.0
5.0-7.0
8.0-12.0

30-45
20-40
25-40
30-70
35-75
50-90

25-40
30-40
22-40
30-40
30-40
30-40

1.050-75
1.056-75
1.075-90

1.010-18
1.010-18
1.010-20

5.0-7.5
5.5-7.5
7.5-10.0

40-60
40-70
60-120

8-14
6-15
8-15

1.010-14
1.010-14
1.015-22
1.010-14

4.3-5.6
4.3-5.6
6.5-8.0
4.5-6.0

8-15
10-18
15-30
10-20

2-8
14-23
12-25
14-19

1.044-52
1.048-54
1.048-65
1.060-80
Variable

1.008-12
1.010-14
1.002-12
1.008-16
Variable

4.5-5.5
4.8-5.5
5.0-7.0
6.0-8.5
Variable

10-20
20-30
20-35
18-28
Variable

2-4
8-14
5-14
6-19
Variable

1.028-32
1.048-57
1.040-74
1.040-54
1.040-60
1.040-60

1.003-06
1.002-12
1.008-12
1.001-10
1.000-06
1.000-10

2.8-3.8
4.6-6.5
4.0-8.0
5.0-6.5
5.0-8.0
5.0-7.0

3-8
10-25
20-25
0-10
0-10
0-10

2-3
10-16
15-22
3-7
3-7
3-7

11. ENGLISH BROWN ALE

A. Mild
B. Southern English Brown Ale
C. Northern English Brown Ale

12. PORTER
A. Brown Porter
B. Robust Porter
C. Baltic Porter

13. STOUT
A. Dry Stout
B. Sweet Stout
C. Oatmeal Stout
D. Foreign Extra Stout
E. American Stout
F. Imperial Stout

14. INDIA PALE ALE (IPA)

A. English IPA
B. American IPA
C. Imperial IPA

15. GERMAN WHEAT AND RYE BEER

A. Weizen/Weissbier
B. Dunkelweizen
C. Weizenbock
D. Roggenbier (German Rye Beer)

1.044-52
1.044-56
1.064-90
1.046-56

16. BELGIAN AND FRENCH ALE

A. Witbier
B. Belgian Pale Ale
C. Saison
D. Bire de Garde
E. Belgian Specialty Ale

17. SOUR ALE

A. Berliner Weisse
B. Flanders Red Ale
C. Flanders Brown Ale/Oud Bruin
D. Straight (Unblended) Lambic
E. Gueuze
F. Fruit Lambic

BJCP 2008 Style Guidelines Chart

STYLE
18. BELGIAN STRONG ALE

FG

ABV%

IBU

1.062-75
1.062-75
1.075-85
1.070-95
1.075-110

1.008-18
1.008-18
1.008-14
1.005-16
1.010-24

6.0-7.5
6.0-7.6
7.5-9.5
7.5-10.5
8.0-11.0

15-30
15-25
20-40
22-35
20-35

4-7
10-17
4.5-7
3-6
12-22

1.060-90
1.080-120
1.080-120

1.015-22
1.018-30
1.016-30

6.0-9.0
8.0-12.0
8.0-12.0

30-60
35-70
50-120

10-22
8-22
10-19

20. FRUIT BEER

Varies
21. SPICE/HERB/VEGETABLE BEER

with

base

beer

style

A. Spice, Herb, or Vegetable Beer

B. Christmas/Winter Specialty Spiced Beer

with
with

base
base

beer
beer

style
style

A. Belgian Blond Ale

B. Belgian Dubbel
C. Belgian Tripel
D. Belgian Golden Strong Ale
E. Belgian Dark Strong Ale

OG

COLOR
SRM

19. STRONG ALE

A. Old Ale
B. English Barleywine
C. American Barleywine

Varies
Varies

22. SMOKE-FLAVORED & WOOD-AGED BEER

A. Classic Rauchbier
B. Other Smoked Beer
C. Wood-Aged Beer

1.050-57
Varies
Varies

1.012-16
with
with

4.8-6.0
base
base

20-30
beer
beer

12-22
style
style

23. SPECIALTY BEER

24. TRADITIONAL MEAD

Varies

with

base

beer

style

A. Dry Mead
B. Semi-Sweet Mead
C. Sweet Mead

Varies
Varies
Varies

0.990-1.010
1.010-25
1.025-50

Varies
Varies
Varies

N/A
N/A
N/A

N/A
N/A
N/A

Variable
Variable
Variable

See
See
See

Guidelines
Guidelines
Guidelines

N/A
N/A
N/A

N/A
N/A
N/A

Variable
Variable
Variable

See
See
See

Guidelines
Guidelines
Guidelines

N/A
N/A
N/A

N/A
N/A
N/A

1.000-20
0.995-1.010
1.010-20
1.000-20
1.000-20

5-8%
6-9%
3-6%
5-7%
5-9%

N/A
N/A
N/A
N/A
N/A

N/A
N/A
N/A
N/A
N/A

0.995-1.010
0.995-1.010
0.995-1.010
0.995-1.020

7-13%
5-9%
9-12%
5-12%

N/A
N/A
N/A
N/A

N/A
N/A
N/A
N/A

25. MELOMEL (FRUIT MEAD)

A. Cyser (Apple Melomel)
B. Pyment (Grape Melomel)
C. Other Fruit Melomel

26. OTHER MEAD

A. Metheglin
B. Braggot
C. Open Category Mead

27. STANDARD CIDER AND PERRY

A. Common Cider
B. English Cider
C. French Cider
D. Common Perry
E. Traditional Perry

1.045-65
1.050-75
1.050-65
1.050-60
1.050-70

28. SPECIALTY CIDER AND PERRY

A. New England Cider
B. Fruit Cider
C. Apple Wine
D. Other Specialty Cider or Perry

1.060-100
1.045-70
1.070-100
1.045-100