BJCP Styles Question

[KeyWestBrewing]

If you brewed a beer following the parameters of an American Amber except you used an english yeast and a split of MO/Munich for the base malt what BJCP style would it be at that point?

 

[progmac]

bjcp style is based on taste, not ingredients. it would probably still be an american amber, but it depends how you manage the yeast.

 

[KeyWestBrewing]

bjcp style is based on taste, not ingredients. it would probably still be an american amber, but it depends how you manage the yeast.

This is what I figured and I know a lot of the BJCP style guidelines are based off taste, aroma, etc but I also know part of a what makes an American Amber as a style is American ingredients.

Edit -the more I think about it its basically an ESB.

 

[hoperific]

Enter what it tastes/smells like versus what the recipe was meant to make. The judges won't know your ingredients. If it smells/tastes like an Amber, enter it in amber. If it smells/tastes like an ESB, enter it as ESB.

 

[KeyWestBrewing]

I think the best description Ive found would be a Northwestern-style ESB like mentioned here..... http://7seasbrewing.com/our_brews/style/000000014

It fits almost that exact description but seeing as how that's not a recognized style ESB it is. I'm not turning it in for comp or anything I was just curious what it actually was.