2015 BJCP Style Guidelines Released

Discussion in 'Homebrewing' started by dmtaylor, May 6, 2015.

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  1. Witherby

    Witherby Initiate (108) Jan 5, 2011 Massachusetts

    I'm waiting for this guy to write his more definitive book on farmhouse ales across Europe:
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  2. DrewBeechum

    DrewBeechum Meyvn (1,021) Mar 15, 2003 California

    We have an interview with Lars in the next book!
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  3. ncaudle

    ncaudle Initiate (0) May 28, 2010 Virginia

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  4. Beer-Zombie

    Beer-Zombie Initiate (0) Oct 16, 2007 Oregon

    I think that's the White IPA category
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  5. southdenverhoo

    southdenverhoo Devotee (415) Aug 13, 2004 Colorado

    It looks to me that there's enough different in here that judges almost ought to have to re-certify. I don't compete anymore but, wow.

    I like the specialty IPA classifications, I have to say, and I like the massive re-working of the various lager styles.
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  6. GreenKrusty101

    GreenKrusty101 Initiate (0) Dec 4, 2008 Nevada

    Faults, off-flavors, and spectacular beers should be universal no matter the guidelines...as for style compliance...well, that should be an advantage for entrants since nobody is sure what that means now : )

    The main thing the new guidelines will do is slow the whole judging process down for awhile.
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  7. JackHorzempa

    JackHorzempa Poo-Bah (5,069) Dec 15, 2005 Pennsylvania

    I did notice the smiling emoticon but that will indeed be a BIG challenge for some time. I personally stopped entering beers in competitions (quite some time ago) since I was noticing comments from the judges which were inconsistent with the style guidelines. I did not always agree with the style guidelines for all of the beer styles; for those beer styles which I disagreed I would not enter those styles of beers. For the style guidelines I agreed with I would enter beers and about 50% of the time the judges would make observations inconsistent with the published guidelines. After a while I came to the conclusion these judges don't know what is what and I stopped entering.

  8. telejunkie

    telejunkie Aspirant (242) Sep 14, 2007 Vermont

    "A fruity, spicy, refreshing version of an American IPA, but with a lighter color, less body, and featuring either the distinctive yeast and/or spice additions typical of a Belgian witbier."

    white ipa is just a hopped up witbier basically...not a wheat ipa which i associate with tropical hop character and relatively clean american yeast strain. Guessing most wheat IPAs could be entered in the american IPA category...but not sure where I'd enter one.
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  9. SFACRKnight

    SFACRKnight Poo-Bah (1,857) Jan 20, 2012 Colorado
    Society Trader

    As long as judges are allowed to have style guidelines in front of their face I don't see an issue.
  10. jmdrpi

    jmdrpi Poo-Bah (7,482) Dec 11, 2008 Pennsylvania

    It seems like all the specialty IPA categories are just "a hoppier form of X style". Like Red IPA is really just a hoppier than usual Amber, Brown IPA is a hoppier brown ale, etc.

    If they really want to give them official categories, it would seem to make more sense to be in the group of their "base" style.
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  11. VikeMan

    VikeMan Poo-Bah (1,989) Jul 12, 2009 Pennsylvania

    I agree.

    I've been saying that "Black IPA" is a silly, unnecessary category ever since people started using the term. I lost.
  12. dmtaylor

    dmtaylor Aspirant (225) Dec 30, 2003 Wisconsin

    Whatever happened to.... American Stout? Oh, that's right, they exchanged the roasted barley for black food coloring and thusly invented the new "Black IPA" style. *snicker*

    I wonder how many comps are seeing entries in the American Stout category these days. Heh... if your Black IPA actually has roasted grain flavor, oh my God, where can I enter this beer into another category, oh no?!

    A bunch of horsecrap. Spade = Spade
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  13. ryho

    ryho Initiate (0) Sep 29, 2013 Georgia

    Has no one actually read the thing since they released it? It's a good read so far, but there is a huge error on page ix, where the text goes from one column to the next.

    >In previous versions of the guidelines, known as melanoidins, which are a subset of Maillard products responsible for red-brown colors (and, according to Kunze, are “aroma-intensive”).

    melanoidins, interesting name to give to their previous guidelines.
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