Beer Styles

The first featured Beer Style in this series of articles on How to brew different Styles of Beer? comes from Category 20: 'American Porter and Stout' in the BJCP 2014 Guidelines and is the Style of an American Porter.

Early 2014 I wrote a series of articles based on the BJCP 2008 Style Guidelines looking at how each Category of beers was broken down into one or more Styles. In this series of articles I will be looking at a variety of different Beer Styles from a Homebrewing perspective and taken from the BJCP 2014 Guidelines. I will look at the Background, Guidelines, Ingredients, Recipes and Process plus brew a batch then examine the Outcome.

In this article on BJCP category 'Specialty Beer' we discuss the following beer styles; Specialty Beer.

In this article on BJCP category 'Smoke-Flavored/Wood-Aged Beer' we discuss the following beer styles; Classic Rauchbier, Other Smoked Beer, and Wood-Aged Beer.

In this article on BJCP category 'Spice/Herb/Vegetable Beer' we discuss the following beer styles; Spice, Herb, or Vegetable Beer, and Christmas/Winter Specialty Spiced Beer.

In this article on BJCP category 'Fruit Beer' we discuss the following beer styles; Fruit Beer.

In this article on BJCP category 'Strong Ale' we discuss the following beer styles; Old Ale, English Barleywine, and American Barleywine.

In this article on BJCP category 'Belgian Strong Ale' we discuss the following beer styles; Belgian Blond Ale, Belgian Dubbel, Belgian Tripel, Belgian Golden Strong Ale, and Belgian Dark Strong Ale.

In this article on BJCP category 'Sour Ale' we discuss the following beer styles; Berliner Weisse, Flanders Red Ale, Flanders Brown Ale/Oud Bruin, Gueuze, and Fruit Lambic.

In this article on BJCP category 'Belgian and French Ale' we discuss the following beer styles; Witbier, Belgian Pale Ale, Saison, Bière de Garde, and Belgian Specialty Ale.