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Assorted grains for making beer
Assorted grains for making beer

How to brew different Styles of Beer?

Earlier in 2014 I wrote a series of articles (see here) based on the current BJCP 2008 Style Guidelines which looked at how each Category of beers was broken down into one or more individual Styles. For each BJCP (Beer Judge Certification Program) Category I looked at its history and then for each Style examined the characteristics such as alcohol content, bitterness and color, plus typical ingredients used, and commercial examples.

Beer ingredients: Yeast, Hops & Malt Extract
Beer ingredients: Yeast, Hops & Malt Extract

A revised set of guidelines are currently in their second draft and are due to be released by the end of 2014 for use in AHA (American Homebrewers Association) sanctioned homebrew competitions during 2015. The new guidelines will be known as the BJCP 2014 Style Guidelines.

In this series of articles I will be looking at a variety of different Beer Styles from a Homebrewing perspective and for each one I will examine the following as well as be brewing a batch of each beer covered:

  • Background – how the style evolved to what it is now.
  • Guidelines – how the BJCP 2014 Guidelines describe the style and differences from BJCP 2008.
  • Ingredients – typical grains, hops, yeast, water profiles and any other additions used for brewing this style.
  • Recipes – we will examine some sample recipes from leading authors and see how they compare with each other and the style guidelines.
  • Process – here I will look at the typical steps involved in brewing this style of beer and explain how I would adapt them for use on my system, conditions, limitations and facilities available at home. This will cover mashing, boiling, fermenting, and ageing/maturation.
  • Outcome – once the beer is ready this section will assess how it turned out and how it compared to the style guidelines and commercial examples.

In the previous set of articles they were worked through starting at Category #1 through to #23. This time the ordering will be different due to the changes in the BJCP Style Guidelines but also based on a variety of factors such as the time of year, beer complexity, maturation considerations etc.

What’s Next?

In my next article I will be examining Brewing an American Porter from the ‘American Porter and Stout’ category and expect it to be published during the week commencing November 10, 2014.

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Comments or questions? If you have any comments or questions on this article please do not hesitate to leave them below.

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