BeerBorg

BJCP style guidelines page Search this style guideline to help with your competition entries and make sure to use navigation sidebar with a link to scheduled competitions and the Quick reference is key.

2014 guidelines out by end of year. Should be in common use by summer:



http://www.bjcp.org/docs/2014%20BJCP%20 ... AFT%29.pdf

I've heard they may end up being the 2015 guidelines as well, they seem to keep pushing it back.

2014 Style Guidelines still not on their website. Looks like they haven't updated their home page since October 2014. Make sure to check your competitions to see which ones they are using. I'm entering one in March that is using the 2008 guidelines.

I looked through the forums on the BJCP web site tonight, and didn't see anything suggesting that release of the 2014 guidelines is imminent. There were still a couple of comments on the draft in the past few days. But who knows -- the final could still appear any day.

I can't imagine there are drastic changes, though. Additions, perhaps, but not a redefining of established styles, at least not on a large scale. How can you change the definition of a Pilsner or a brown ale?

FedoraDave wrote:I can't imagine there are drastic changes, though. Additions, perhaps, but not a redefining of established styles, at least not on a large scale. How can you change the definition of a Pilsner or a brown ale?

That's what I thought too. After reading through the draft recommendations that oly posted above, it looks more like a re-shuffling of styles within some categories, moving some styles to new categories and new/experimental style guidelines. After reading the 3 styles that I plan to enter in March, they all read the same as the 2008 guidelines, they just had new category and sub-category numbers.

Makes sense. I had read somewhere that they were considering adding a Cascadian Dark (aka Black IPA), as well.

Quoted from the draft version that Oly posted a link to:

21B. Specialty IPA
Specialty IPA isn’t a distinct style, but is more appropriately thought of as a competition entry category. Beers entered as this style are not experimental beers; they are a collection of currently distinct styles that may or may not have any market longevity. This category also allows for expansion, so potential future IPA variants (St. Patrick’s Day Green IPA, Romulan Blue IPA, Zima Clear IPA, etc.) have a place to be entered without redoing the style guidelines. The only common element is that they have the balance and overall impression of an IPA (typically, an American IPA) but with some minor tweak.
The term ‘IPA’ is used as a singular descriptor of a type of hoppy, bitter beer. It is not meant to be spelled out as ‘India Pale Ale’ when used in the context of a Specialty IPA. None of these beers ever historically went to India, and many aren’t pale. But the craft beer market knows what to expect in balance when a beer is described as an ‘IPA’ – so the modifiers used to differentiate them are based on that concept alone.
Aroma: Detectable hop aroma is required; characterization of hops is dependant on the specific type of Specialty IPA. Other aromatics may be present; hop aroma is typically the strongest element.
Appearance: Color depends on specific type of Specialty IPA. Most should be clear, although certain styles with high amounts of starchy adjuncts, or unfiltered dry-hopped versions may be slightly hazy. Darker types can be opaque making clarity irrelevant. Good, persistent head stand with color dependent on the specific type of Specialty IPA.
Flavor: Hop flavor is typically medium-low to high, with qualities dependent on typical varieties used in the specific Specialty IPA. Hop bitterness is typically medium-high to very high, with qualities dependent on typical varieties used in the specific Specialty IPA. Malt flavor generally low to medium, with qualities dependent on typical varieties used in the specific Specialty IPA. Commonly will have a medium-dry to dry finish. Some clean alcohol flavor can be noted in stronger versions. Various types of Specialty IPAs can show additional malt and yeast characteristics, depending on the type.
Mouthfeel: Smooth, medium-light to medium-bodied mouthfeel. Medium carbonation. Some smooth alcohol warming can be sensed in stronger versions.
Overall Impression: Recognizable as an IPA by balance – a hop-forward, bitter, dryish beer – with something else present to distinguish it from the standard categories. Should have good drinkability, regardless of the form. Excessive harshness and heaviness are typically faults, as are strong flavor clashes between the hops and the other specialty ingredients.
Entry Instructions: Entrant must specify a strength (session, standard, double); if no strength is specified, standard will be assumed. Entrant must specify specific type of Specialty IPA from the library of known types listed in the Style Guidelines, or as amended by the BJCP web site; or the entrant must describe the type of Specialty IPA and its key characteristics in comment form so judges will know what to expect. Entrants may specify specific hop varieties used, if entrants feel that judges may not recognize the varietal characteristics of newer hops. Entrants may specify a combination of defined IPA types (e.g., Black Rye IPA) without providing additional descriptions. Entrants may use this category for a different strength version of an IPA defined by its own BJCP subcategory (e.g., session-strength American or English IPA) – except where an existing BJCP subcategory already exists for that style (e.g., double [American] IPA).
Currently Defined Types: Black IPA, Brown IPA, White IPA, Rye IPA, Belgian IPA, Red IPA
Vital Statistics: Variable by type
Strength classifications:
Session – ABV: 3.0 – 5.0%
Standard – ABV: 5.0 – 7.5%
Double – ABV: 7.5 – 9.5%

There may be more additions than changes, but one interesting change is splitting Oktoberfest into Festbier vs Marzen.

Here's the latest info per the BJCP.

"February 2015

Style Guideline Status Update

The release of the new style guidelines has been delayed while we complete the final editing and review. We intended to release them by the end of 2014, primarily to allow the AHA NHC to use them in the upcoming season. However, the AHA informed us in November 2014 that they intended to continue to use the 2008 guidelines for the 2015 NHC, so that removed an artificial deadline.

Since the last update, we have completed the internal review, and are now incorporating updates from a second external review. We are also expanding some sections to address comments we have received. Obviously, the name 2014 is moot at this point, so the new guidelines will be called the 2015 BJCP Style Guidelines, and should be released by the end of March 2015.

The current guidelines remain in effect for exams and competitions. The same guidance as previously released applies to exams. We will allow at least a 6 month transition period before they will be in effect. A more detailed guidance statement will be released by the Exam Directorate after the guidelines are released. We will still need assistance at that time to translate and format the guidelines into additional versions."

The new Style Guidelines are available and are now separate documents for Beer, Mead, and Cider styles, which allows them to be updated in the future on different schedules.

2015 BJCP Style Guidelines

Beer Style Guidelines
Mead Style Guidelines
Cider Style Guidelines

Beer guide is 90 plus pages .....I wonder what has changed. The update really doesn't explain.

Check out 21B. Specialty IPA... Lots of attention to the sub-categories on this one.

The Introduction to the new guidelines has some explanation: "The 2015 BJCP Style Guidelines are a major revision from the 2008 edition. The goals of the new edition are to better address world beer styles as found in their local markets, keep pace with emerging craft beer market trends, describe historical beers now finding a following, better describe the sensory characteristics of modern brewing ingredients, take advantage of new research and references, and help competition organizers better manage the complexity of their events. Many new styles have been added, and some existing styles have been divided into multiple categories or simply renamed. The groupings of styles into categories has a new philosophy that groups styles with similar judging characteristics rather than a common heritage or family name. Do not assume that the same primary characteristic (e.g., color, strength, balance, dominant flavor, country of origin) was used to determine each category grouping; the reasoning was more variable and nuanced. Some changes have been made to allow us to be more agile in making future revisions. Finally, we have provided some additional guidance on how to use the guidelines to reduce the potential for misuse that we have observed in past editions."

Also, I received an email from Brewers Publications (Brewers Association) yesterday saying that a new book by Gordon Strong (primary editor of the guidelines, among other roles), "Modern Homebrew Recipes", will be available starting May 12, with a 40% discount for AHA members. In part, the email says: "Grandmaster Beer Judge and author Gordon Strong takes you on a guided journey of brewing discovery that includes information about some of the latest BJCP style changes." I'm guessing that will have more details of the updates.