Is there a standard!?!? - Page 2

**DeathBrewer** · 12-10-2008, 01:09 AM

oooh, snap

flyangler18 · 12-10-2008, 01:14 AM

Classic styles have evolved over time, and are linked to local tradition, ingredients, tastes. The differences between one discrete English style and another are often subtle though distinct.

You've got some studying to do, mate. Take your time and enjoy the process. I know I do.

CBBaron · 12-10-2008, 01:16 PM

The Reinheitsgebot in Germany is the only law I know of that defines beer and how to make it. Most styles do not have the same strict standards like Champagne or Bourbon or other regional beverages. The BJCP defines the beer categories for judging but it does not define allowed ingredients nor does it impose any limitations on brewers. Many/most commercial do not even label their beer with a category, or they use categories that are less well defined.

So if you want suggestions of how to make a traditional Southern English Brown, then reading the BJCP guidelines and the book Designing Great beer are your best resources. The beers you are trying to copy were not brewed to a guideline and there are no rules defining the style. Just a description of what exists.

Craig

**Chriso** · 12-10-2008, 02:27 PM

Also, check out

Beertown-Brewers Association

see the link to the PDF file, titled " 2008 Brewers Association Beer Style Guidelines ".

I mention the Brewers Association styles because, while they differ slightly from the BJCP styles, I find them to be more comprehensive, and include many of the newer styles that the BJCP has not yet adopted into their fold.

For example, American Imperial/Double Red Ale is not yet a BJCP style, but it is a great beer to brew - see Odell's Imperial Red for a fantastically hoppy commercial version of it, and Rogue's Red Ale for another great example!

So in conclusion, I recommend you read lots, and lots, and lots. That's the best way to truly get to understand all these styles, and what makes them the unique styles that they are.

And I also recommend you find some commercial examples of some of these styles, like some Sierra Nevada Pale for an American Pale Ale, or some Anchor Porter as a good example of a Robust Porter. Print out some BJCP tasting sheets, and write what you taste. Then, when you've written a bit, pull out the style guideline that you're supposed to be comparing it to, and review the other half of the glass of beer with the notes in front of you.

**olllllo** · 12-10-2008, 02:32 PM

Nothing wrong with a mutt beer that curls up at your feet as you enjoy the warmth of the hearth.

BelgianWannabe · 12-10-2008, 02:37 PM

just my two cents, if you don't feel like studying, and just want to come close, Beertools.com is pretty good for that.
when you click on a style, they will give you the definition, history, typical ingredients, and what flavor, aroma and mouthfeel should appear.

then when you attempt to make a recipe, it will tell you how close you could get to the guidelines with that recipe (as far as color, alcohol, IBU and overall compliance with the style)

it's nowhere near totally accurate, but a good place to start until you have the time/patience/desire to go with bjcp guidelines

Bigbens6 · 12-10-2008, 11:14 PM

I was NOT discounting deathbewers link, it is decent but very objective listing fruity flavors or strong/mild bitterness which make it hard as what i consider bitter (Big ESB/IPA guy) is vastly different from my father who drinks browns and ambers...

Another problem with the BJCP is that it is not easy to compare and contrast side by side, they are individual listings, and to a degree, it is MORE information than i can digest at this point in my brewing career, hence it is a start for me, but it felt kind of like starting your first day of medschool with a heart transplant IMO. I guess I was looking for a dumbed down simple comparison in a spreadsheet perhaps, or another easily sorted/digested format.

Imagine if you ask a question about making your car a little quicker and i started in on brake specific fuel consumption, combustion chamber temps, and compressor flow effiiency when you are just learning to change your own oil u know!

I'm reading I promise!