• MOVIMENTO BIRRARIO ITALIANO
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Appendici

Appendice A: Categorizzazioni alternative

Molti hanno richiesto delle categorizzazioni alternative degli stili BJCP, dal momento che le linee guida possono essere usate a scopi differenti rispetto ai concorsi per homebrewer (ad esempio a scopi formativi, di ricerca e studio). Per meglio soddisfare tali necessità sono stati sviluppati raggruppamenti addizionali. Oltre agli attuali stili 2015 sono elencate categorie alternative.

 

1.    Stili ordinati utilizzando le categorie 2008 (rigorose)

Questo sistema utilizza le categorie 2008 con gli equivalenti stili birrari delle linee guida 2015. Ogni stile 2015 non rappresentato dalle linee guida 2008 è categorizzato come Categoria 23 Specialty Beer.


(1)1.     Light Lager

A.         1A. American Light Lager

B.         1B. American Lager

C.         2A. International Pale Lager

D.         4A. Munich Helles

E.         5C. Helles Exportbier

(1)2.     Pilsner

A.         5D. German Pils

B.         3B. Czech Premium Pale Lager

C.         27. Historical Beer (Pre-Prohibition Lager)

(1)3.     European Amber Lager

A.         7A. Vienna Lager

B.         6A. Märzen

(1)4.     Dark Lager

A.         2C. International Dark Lager

B.         8A. Munich Dunkel

C.         8B. Schwarzbier

(1)5.     Bock

A.         4C. Helles Bock

B.         6C. Dunkles Bock

C.         9A. Doppelbock

D.         9B. Eisbock

(1)6.     Light Hybrid Beer

A.         1C. Cream Ale

B.         18A. Blonde Ale

C.         5B. Kölsch

D.         1D. American Wheat Beer

(1)7.     Amber Hybrid Beer

A.         2B. International Amber Lager

B.         19B. California Common

C.         7B. Altbier

(1)8.     English Pale Ale

A.         11A. Ordinary Bitter

B.         11B. Best Bitter

C.         11C. Strong Bitter

(1)9.     Scottish and Irish Ale

A.         14A. Scottish Light

B.         14B. Scottish Heavy

C.         14C. Scottish Export

D.         15A. Irish Red Ale

E.         17C. Wee Heavy

(1)10.   American Ale

A.         18B. American Pale Ale

B.         19A. American Amber Ale

C.         19C. American Brown Ale

(1)11.   English Brown Ale

A.         13A. Dark Mild

B.         27. Historical Beer (London Brown Ale)

C.         13B. British Brown Ale

(1)12.   Porter

A.         13C. English Porter

B.         20A. American Porter

C.         9C. Baltic Porter

(1)13.   Stout

A.         15B. Irish Stout

B.         16A. Sweet Stout

C.         16B. Oatmeal Stout

D.         16D. Foreign Export Stout

E.         20B. American Stout

F.         20C. Imperial Stout

(1)14.   India Pale Ale (IPA)

A.         12C. English IPA

B.         21A. American IPA

C.         22A. Double IPA

(1)15.   German Wheat and Rye Beer

A.         10A. Weissbier

B.         10B. Dunkles Weissbier

C.         10C. Weizenbock

D.         27. Historical Beer (Roggenbier)

(1)16.   Belgian and French Ale

A.         24A. Witbier

B.         24B. Belgian Pale Ale

C.         25B. Saison

D.         24C. Bière de Garde

E.         34A. Clone Beer (solo stili belgi)

(1)17.   Sour Ale

A.         23A. Berliner Weisse

B.         23B. Flanders Red Ale

C.         23C. Oud Bruin

D.         23D. Lambic

E.         23E. Gueuze

F.         23F. Fruit Lambic

(1)18.   Belgian Strong Ale

A.         25A. Belgian Blond Ale

B.         26B. Belgian Dubbel

C.         26C. Belgian Tripel

D.         25C. Belgian Golden Strong Ale

E.         26D. Belgian Dark Strong Ale

(1)19.   Strong Ale

A.         17B. Old Ale

B.         17D. English Barleywine

C.         22C. American Barleywine

(1)20.   Fruit Beer

A.         29A. Fruit Beer

(1)21.   Spice/Herb/Vegetable Beer

A.         30A. Spice, Herb, or Vegetable Beer

B.         30C. Winter Seasonal Beer

(1)22.   Smoke-Flavored and Wood-Aged Beer

A.         6B. Rauchbier

B.         32A. Classic Style Smoked Beer

C.         33A. Wood-Aged Beer

(1)23.   Specialty Beer

A.         3A. Czech Pale Lager

B.         2B. International Amber Lager

C.         3C. Czech Amber Lager

D.         4B. Festbier

E.         3D. Czech Dark Lager

F.         5A. German Leichtbier

G.        7C. Kellerbier

H.         12A. British Golden Ale

I.          12B. Australian Sparkling Ale

J.         21B. Specialty IPA (tutte)

K.         15C. Irish Extra Stout

L.         16C. Tropical Stout

M.        26A. Trappist Single

N.         17A. English Strong Ale

O.        22B. American Strong Ale

P.         22D. Wheatwine

Q.        27. Historical Beer (quelle non ancora listate)

R.         28A. Brett Beer

S.         28B. Mixed-Fermentation Sour Beer

T.         28C. Soured Fruit Beer

U.         29B. Fruit and Spice Beer

V.         29C. Specialty Fruit Beer

W.        30B. Autumn Seasonal Beer

X.         31A. Alternative Grain Beer

Y.         31B. Alternative Sugar Beer

Z.         32B. Specialty Smoked Beer

AA.      33B. Specialty Wood-Aged Beer

BB.      34A. Clone Beer (stili non belgi)

CC.      34B. Mixed-Style Beer

DD.      34C. Experimental Beer


 

2. Stili ordinati utilizzando le linee guida 2008 (modificate)

Questo sistema utilizza le categorie 2008 con lo stile birrario equivalente più vicino delle linee guida 2015. I nuovi stili introdotti nelle linee guida 2015 sono stati aggiunti (in modo soggettivo) alla più appropriata categoria 2008.


(2)1.     Light Lager

A.         1A. American Light Lager

B.         1B. American Lager

C.         2A. International Pale Lager

D.         4A. Munich Helles

E.         4B. Festbier

F.         5C. Helles Exportbier

(2)2.     Pilsner

A.         5A. German Leichtbier

B.         3A. Czech Pale Lager

C.         5D. German Pils

D.         3B. Czech Premium Pale Lager

E.         27. Historical Beer (Pre-Pro Lager)

(2)3.     European Amber Lager

A.         7A. Vienna Lager

B.         3C. Czech Amber Lager

C.         6A. Märzen

D.         7C. Kellerbier

(2)4.     Dark Lager

A.         2C. International Dark Lager

B.         8A. Munich Dunkel

C.         3D. Czech Dark Lager

D.         8B. Schwarzbier

(2)5.     Bock

A.         4C. Helles Bock

B.         6C. Dunkles Bock

C.         9A. Doppelbock

D.         9B. Eisbock

(2)6.     Light Hybrid Beer

A.         1C. Cream Ale

B.         18A. Blonde Ale

C.         5B. Kölsch

D.         1D. American Wheat Beer

(2)7.     Amber Hybrid Beer

A.         2B. International Amber Lager

B.         27. Historical Beer (Kentucky Common)

C.         19B. California Common

D.         7B. Altbier

(2)8.     English Pale Ale

A.         11A. Ordinary Bitter

B.         11B. Best Bitter

C.         11C. Strong Bitter

D.         12A. British Golden Ale

E.         12B. Australian Sparkling Ale

(2)9.     Scottish and Irish Ale

A.         14A. Scottish Light

B.         14B. Scottish Heavy

C.         14C. Scottish Export

D.         15A. Irish Red Ale

E.         17C. Wee Heavy

(2)10.   American Ale

A.         18B. American Pale Ale

B.         19A. American Amber Ale

C.         19C. American Brown Ale

(2)11.   English Brown Ale

A.         13A. Dark Mild

B.         27. Historical Beer (London Brown Ale)

C.         13B. British Brown Ale

(2)12.   Porter

A.         13C. English Porter

B.         27. Historical Beer (Pre-Pro Porter)

C.         20A. American Porter

D.         9C. Baltic Porter

(2)13.   Stout

A.         15B. Irish Stout

B.         15C. Irish Extra Stout

C.         16A. Sweet Stout

D.         16B. Oatmeal Stout

E.         16C. Tropical Stout

F.         16D. Foreign Export Stout

G.        20B. American Stout

H.         20C. Imperial Stout

(2)14.   India Pale Ale (IPA)

A.         12C. English IPA

B.         21A. American IPA

C.         22A. Double IPA

D.         21B. Specialty IPA (all)

(2)15.   German Wheat and Rye Beer

A.         10A. Weissbier

B.         10B. Dunkles Weissbier

C.         10C. Weizenbock

D.         27. Historical Beer (Roggenbier)

E.         27. Historical Beer (Sahti)

(2)16.   Belgian and French Ale

A.         24A. Witbier

B.         26A. Trappist Single

C.         24B. Belgian Pale Ale

D.         25B. Saison

E.         24C. Bière de Garde

F.         34A. Clone Beer (solo stili belgi)

(2)17.   Sour Ale

A.         23A. Berliner Weisse

B.         27. Historical Beer (Gose)

C.         23B. Flanders Red Ale

D.         23C. Oud Bruin

E.         23D. Lambic

F.         23E. Gueuze

G.        23F. Fruit Lambic

(2)18.   Belgian Strong Ale

A.         25A. Belgian Blond Ale

B.         26B. Belgian Dubbel

C.         26C. Belgian Tripel

D.         25C. Belgian Golden Strong Ale

E.         26D. Belgian Dark Strong Ale

(2)19.   Strong Ale

A.         17B. Old Ale

B.         17A. English Strong Ale

C.         22B. American Strong Ale

D.         17D. English Barleywine

E.         22C. American Barleywine

F.         22D. Wheatwine

(2)20.   Fruit Beer

A.         29A. Fruit Beer

(2)21.   Spice/Herb/Vegetable Beer

A.         30A. Spice, Herb, or Vegetable Beer

B.         30B. Autumn Seasonal Beer

C.         30C. Winter Seasonal Beer

(2)22.   Smoke-Flavored and Wood-Aged Beer

A.         27. Historical Beer (Piwo Grodziskie)

B.         27. Historical Beer (Lichtenhainer)

C.         6B. Rauchbier

D.         32A. Classic Style Smoked Beer

E.         33A. Wood-Aged Beer

(2)23.   Specialty Beer

A.         28A. Brett Beer

B.         28B. Mixed-Fermentation Sour Beer

C.         28C. Soured Fruit Beer

D.         29B. Fruit and Spice Beer

E.         29C. Specialty Fruit Beer

F.         31A. Alternative Grain Beer

G.        31B. Alternative Sugar Beer

H.         32B. Specialty Smoked Beer

I.          33B. Specialty Wood-Aged Beer

J.         34A. Clone Beer (stili non belgi)

K.         34B. Mixed-Style Beer

L.         34C. Experimental Beer


 

3. Stili ordinati utilizzando le famiglie di stili

Questo sistema utilizza nuove categorie basate sulle famiglie di stili o nomi di stili di birra no considerando la storia o i paesi di origine; basato principalmente su cuore e lievito. Ha poche e ampie categorie.


(3)1.     Pale Lager

A.         1A. American Light Lager

B.         1B. American Lager

C.         2A. International Pale Lager

D.         3A. Czech Pale Lager

E.         4A. Munich Helles

F.         4B. Festbier

G.        5A. German Leichtbier

H.         5C. Helles Exportbier

I.          7C. Kellerbier (Pale Kellerbier)

(3)2.     Pilsner

A.         3B. Czech Premium Pale Lager

B.         5D. German Pils

C.         27. Historical Beer (Pre-Prohibition Lager)

(3)3.     Amber Lager

A.         2B. International Amber Lager

B.         3C. Czech Amber Lager

C.         6A. Märzen

D.         6B. Rauchbier

E.         7A. Vienna Lager

F.         7C. Kellerbier (Amber Kellerbier)

G.        19B. California Common

(3)4.     Dark Lager

A.         2C. International Dark Lager

B.         3D. Czech Dark Lager

C.         8A. Munich Dunkel

D.         8B. Schwarzbier

(3)5.     Bock

A.         4C. Helles Bock

B.         6C. Dunkles Bock

C.         9A. Doppelbock

D.         9B. Eisbock

(3)6.     Pale Ale

A.         1C. Cream Ale

B.         5B. Kölsch

C.         12A. British Golden Ale

D.         12B. Australian Sparkling Ale

E.         18A. Blonde Ale

F.         18B. American Pale Ale

G.        24B. Belgian Pale Ale

H.         25A. Belgian Blond Ale

I.          25B. Saison

J.         26A. Trappist Single

(3)7.     IPA

A.         12C. English IPA

B.         21A. American IPA

C.         21B. Specialty IPA (tutte)

D.         22A. Double IPA

(3)8.     Amber Ale

A.         7B. Altbier

B.         11A. Ordinary Bitter

C.         11B. Best Bitter

D.         11C. Strong Bitter

E.         14A. Scottish Light

F.         14B. Scottish Heavy

G.        14C. Scottish Export

H.         15A. Irish Red Ale

I.          19A. American Amber Ale

J.         24C. Bière de Garde

K.         26B. Belgian Dubbel

L.         27. Historical Beer (Kentucky Common)

(3)9.     Brown Ale

A.         13A. Dark Mild

B.         13B. British Brown Ale

C.         19C. American Brown Ale

D.         27. Historical Beer (London Brown Ale)

(3)10.   Porter

A.         9C. Baltic Porter

B.         13C. English Porter

C.         20A. American Porter

D.         27. Historical Beer (Pre-Prohibition Porter)

(3)11.   Stout

A.         15B. Irish Stout

B.         15C. Irish Extra Stout

C.         16A. Sweet Stout

D.         16B. Oatmeal Stout

E.         16C. Tropical Stout

F.         16D. Foreign Extra Stout

G.        20B. American Stout

H.         20C. Imperial Stout

(3)12.   Strong Ale

A.         17A. British Strong Ale

B.         17B. Old Ale

C.         17C. Wee Heavy

D.         17D. English Barleywine

E.         22B. American Strong Ale

F.         22C. American Barleywine

G.        22D. Wheatwine

H.         25C. Belgian Golden Strong Ale

I.          26C. Belgian Tripel

J.         26D. Belgian Dark Strong Ale

(3)13.   Wheat Beer

A.         1D. American Wheat Beer

B.         10A. Weissbier

C.         10B. Dunkles Weissbier

D.         10C. Weizenbock

E.         23A. Berliner Weisse

F.         23D. Lambic

G.        23E. Gueuze

H.         23F. Fruit Lambic

I.          24A. Witbier

J.         27. Historical Beer (Gose)

K.         27. Historical Beer (Piwo Grodziskie)

L.         27. Historical Beer (Lichtenhainer)

M.        27. Historical Beer (Roggenbier)

N.         27. Historical Beer (Sahti)

(3)14.   Sour Ale

A.         23B. Flanders Red

B.         23C. Oud Bruin

(3)15.   Specialty Beer

A.         Tutte le rimanenti birre nelle categorie 28-34


 

4. Stili ordinati secondo il paese di origine

Questo sistema utilizza nuove categorie basate sul paese di origine. Le Specialty beer sono state omesse.


(4)1.     United States

A.         1A. American Light Lager

B.         1B. American Lager

C.         1C. Cream Ale

D.         1D. American Wheat Beer

E.         18A. Blonde Ale

F.         18B. American Pale Ale

G.        19A. American Amber Ale

H.         19B. California Common

I.          19C. American Brown Ale

J.         20A. American Porter

K.         20B. American Stout

L.         21A. American IPA

M.        21B. Specialty IPA

N.         22A. Double IPA

O.        22B. American Strong Ale

P.         22C. American Barleywine

Q.        22D. Wheatwine

R.         27. Historical Beer (Kentucky Common)

S.         27. Historical Beer (Pre-Pro Lager)

T.         27. Historical Beer (Pre-Pro Porter)

(4)2.     International

A.         2A. International Pale Lager

B.         2B. International Amber Lager

C.         2C. International Dark Lager

(4)3.     England

A.         11A. Ordinary Bitter

B.         11B. Best Bitter

C.         11C. Strong Bitter

D.         12A. British Golden Ale

E.         12C. English IPA

F.         13A. Dark Mild

G.        13B. British Brown Ale

H.         13C. English Porter

I.          16A. Sweet Stout

J.         16B. Oatmeal Stout

K.         16C. Tropical Stout

L.         16D. Foreign Extra Stout

M.        17A. British Strong Ale

N.         17B. Old Ale

O.        17D. English Barleywine

P.         20C. Imperial Stout

Q.        27. Historical Beer (London Brown Ale)

(4)4.     Scotland

A.         14A. Scottish Light

B.         14B. Scottish Heavy

C.         14C. Scottish Export

D.         17C. Wee Heavy

(4)5.     Ireland

A.         15A. Irish Red Ale

B.         15B. Irish Stout

C.         15C. Irish Extra Stout

(4)6.     Belgium

A.         23B. Flanders Red Ale

B.         23C. Oud Bruin

C.         23D. Lambic

D.         23E. Gueuze

E.         23F. Fruit Lambic

F.         24A. Witbier

G.        24B. Belgian Pale Ale

H.         25A. Belgian Blond Ale

I.          25B. Saison

J.         25C. Belgian Golden Strong Ale

K.         26A. Trappist Single

L.         26B. Belgian Dubbel

M.        26C. Belgian Tripel

N.         26D. Belgian Dark Strong Ale

(4)7.     France

A.         24C. Bière de Garde

(4)8.     Germany

A.         4A. Munich Helles

B.         4B. Festbier

C.         4C. Helles Bock

D.         5A. German Leichtbier

E.         5B. Kölsch

F.         5C. Helles Exportbier

G.        5D. German Pils

H.         6A. Märzen

I.          6B. Rauchbier

J.         6C. Dunkles Bock

K.         7B. Altbier

L.         7C. Kellerbier

M.        8A. Munich Dunkel

N.         8B. Schwarzbier

O.        9A. Doppelbock

P.         8B. Eisbock

Q.        10A. Weissbier

R.         10B. Dunkles Weissbier

S.         10C. Weizenbock

T.         23A. Berliner Weisse

U.         27. Historical Beer (Gose)

V.         27. Historical Beer (Lichtenhainer)

W.        27. Historical Beer (Roggenbier)

(4)9.     Austria

A.         7A. Vienna Lager

(4)10.   Czech Republic

A.         3A. Czech Pale Lager

B.         3B. Czech Premium Pale Lager

C.         3C. Czech Amber Lager

D.         3D. Czech Dark Lager

(4)11.   Poland

A.         27. Historical Beer (Piwo Grodziskie)

(4)12.   Scandinavia

A.         9C. Baltic Porter

B.         27. Historical Beer (Sahti)

(4)13.   Australia

A.         12B. Australian Sparkling Ale


 

5. Stili ordinati secondo la tradizione storica

Questo sistema cerca di suddividere gli stili in gruppi basati sugli sviluppi storici e gli stili derivati in un approccio più ampio rispetto all’ordine per famiglie di stili.


(5)1.     Pilsner

A.         3A. Czech Pale Lager

B.         3B. Czech Premium Pale Lager

C.         5D. German Pils

D.         7C. Kellerbier (Pale Kellerbier)

E.         27. Historical Beer (Pre-Pro Lager)

F.         5A. German Leichtbier

(5)2.     Pale Lager mercato di massa

A.         1B. American Lager

B.         2A. International Pale Lager

C.         1A. American Light Lager

(5)3.     European Pale Lager

A.         5C. Helles Exportbier

B.         4A. Munich Helles

C.         4B. Festbier

D.         4C. Helles Bock

(5)4.     Amber Lager

A.         7A. Vienna Lager

B.         6A. Märzen

C.         7C. Kellerbier (Amber Kellerbier)

D.         3C. Czech Amber Lager

E.         2B. International Amber Lager

(5)5.     European Smoked Beer

A.         27. Historical Beer (Piwo Grodziskie)

B.         27. Historical Beer (Lichtenhainer)

C.         6B. Rauchbier

(5)6.     Indigenous American Beer

A.         1C. Cream Ale

B.         19B. California Common

C.         27. Historical Beer (Kentucky Common)

D.         18A. Blonde Ale

(5)7.     Dark Lager

A.         8A. Munich Dunkel

B.         3D. Czech Dark Lager

C.         8B. Schwarzbier

D.         2C. International Dark Lager

(5)8.     Bock

A.         6C. Dunkles Bock

B.         9A. Doppelbock

C.         9B. Eisbock

(5)9.     English Pale Ale

A.         11A. Ordinary Bitter

B.         11B. Best Bitter

C.         11C. Strong Bitter

D.         12C. English IPA

(5)10.   Pale Ales (derivate dalle English Pale Ale)

A.         15A. Irish Red Ale

B.         12B. Australian Sparkling Ale

C.         24B. Belgian Pale Ale

D.         12A. British Golden Ale

(5)11.   American Pale Beer (derivate dagli stili inglesi)

A.         18B. American Pale Ale

B.         19A. American Amber Ale

C.         21A. American IPA

(5)12.   American Bitter Beer (derivati dalle American IPA)

A.         21B. Specialty IPA (tutte)

B.         22A. Double IPA

(5)13.   Top-Fermented German Lagers

A.         5B. Kölsch

B.         7B. Altbier

(5)14.   European Farmhouse Beer

A.         24C. Bière de Garde

B.         25B. Saison

C.         27. Historical Beer (Sahti)

(5)15.   English Mild

A.         13A. Dark Mild

(5)16.   Dark American Beer (derivati dagli stili inglesi)

A.         19C. American Brown Ale

B.         27. Historical Beer (Pre-Pro Porter)

C.         20A. American Porter

D.         20B. American Stout

(5)17.   Porter

A.         13C. English Porter

B.         9C. Baltic Porter

(5)18.   Irish Stout

A.         16D. Foreign Extra Stout

B.         15C. Irish Extra Stout

C.         15B. Irish Stout

(5)19.   English Stout

A.         20C. Imperial Stout

B.         16B. Oatmeal Stout

C.         16A. Sweet Stout

D.         16C. Tropical Stout

(5)20.   Strong Ale

A.         17B. Old Ale

B.         17A. British Strong Ale

C.         22B. American Strong Ale

(5)21.   Barleywine

A.         17D. English Barleywine

B.         22C. American Barleywine

C.         22D. Wheatwine

(5)22.   Belgian Ale

A.         25A. Belgian Blond Ale

B.         26A. Trappist Single

C.         26B. Belgian Dubbel

(5)23.   Belgian Strong Ale

A.         26C. Belgian Tripel

B.         25C. Belgian Golden Strong Ale

C.         26D. Belgian Dark Strong Ale

(5)24.   Wheat Beer

A.         10A. Weissbier

B.         10B. Dunkles Weissbier

C.         10C. Weizenbock

D.         24A. Witbier

E.         27. Historical Beer (Roggenbier)

F.         1D. American Wheat Beer

(5)25.   German Sour Ale

A.         23A. Berliner Weisse

B.         27. Historical Beer (Gose)

(5)26.   Belgian Sour Ale

A.         23B. Flanders Red

B.         23C. Oud Bruin

C.         23D. Lambic

D.         23E. Gueuze

E.         23F. Fruit Lambic

(5)27.   Specialty Beer

A.         Tutte le birre rimanenti nelle categorie 28-34


 


 

Appendice B: Stili locali

Questa appendice include stili sottoposti da sezioni locali del BJCP per stili che non sono ancora stati confermati, ma sono importanti per gli homebrewer di una singola nazione. Non sono ancora stati inseriti nelle linee guida principali, ma sono disponibili per l’utilizzo da chi volesse usarli. Le linee guida sono state scritte da membri locali e non sono confermate dal BJCP.

 

Argentine Styles

X1. Dorada Pampeana

Suggested style placement: Category 18 (Pale American Beer)

En sus comienzos los cerveceros caseros argentinos estaban muy limitados: no existían los extractos, sólo malta pilsen y lúpulo Cascade. Sólo levaduras secas, comúnmente Nottingham, Windsor o Safale. Con estos ingredientes, los cerveceros argentinos desarrollaron una versión específica de la Blond Ale, llamda Dorada Pampeana.

Impresión general: Fácilmente bebible, accesible, con orientación a malta.

Aroma: aroma dulce maltoso ligero a moderado. Es aceptable el aroma frutal bajo a moderado. Debe tener aroma a lúpulo bajo a medio. Sin diacetilo.

Aspecto: color amarillo claro a dorado profundo. Claro a brillante. Espuma baja a medio con buena retención.

Sabor: Dulzor maltoso inicial suave. Típicamente ausentes los flavors a caramelo. Flavor a lúpulo ligero a moderado (usualmente Cascade), pero no debería ser agresivo. Amargor bajo a moderado, pero el balance tiende a la malta. Final medio-seco o algo dulce. Sin diacetilo.

Sensación en boca: Cuerpo mediano ligero a medio. Carbonatación media a alta. Sensación suave sin amargor áspero o astringencia.

Comentarios: es dificultoso lograr el balance.

Historia: los primeros cerveceros argentinos sólo accedían a malta pilsen y lúpulo cascade y con ellos desarrollaron esta variante de Blond Ale.

Ingredientes: usualmente solo malta pálida o pilsen, aunque puede incluir bajas proporciones de malta caramelizadas. Comúnmente lúpulo Cascade. Levaduras americanas limpias, británicas levemente frutadas o Kölsch, usualmente acondicionada en frío.

Estadísticas vitales:      D.I.:      1.042 – 1.054

IBUs:    15 – 22            D.F.:     1.009 – 1.013

SRM:   3 – 5    G.A.:    4,3º – 5,5º

 

Pampas Golden Ale

Overall impression: easy drinkability, malt-oriented.

Aroma: light to moderate sweet malty aroma. Low to moderate fruity aroma is acceptable. May have a low to medium hop aroma. No diacetyl.

Appearance: light yellow to deep gold color. Clear to brilliant. Low to medium head with good retention.

Flavor: Initial soft malty sweetness. Caramel flavors typically are absent. Mild to moderate hop flavor (usually Cascade), but should not be aggressive. Low to moderate hop bitterness, the balance is normally towards the malt. Half-dry to something sweet finish. No diacetyl.

Mouthfeel: Medium-light to medium body. Medium to high carbonation. Smooth without harsh bitterness or astringency.

Comments: it is difficult to achieve the balance.

History: At the beginning argentine homebrewers were very limited: there weren´t extract, they could use only pils malt, Cascade hops and dry yeast, commonly Nottingham, Windsor or Safale. With these ingredients, Argentine brewers developed a specific version of Blond Ale, named Dorada Pampeana.

Ingredients: usually only pale or pils malt, although may include low rates of caramelized malt. Commonly Cascade hops. Clean American yeast, slightly fruity British or Kölsch, usually packaged in cold.

Vital Statistics: OG:      1.042 – 1.054

IBU:     15 – 22            FG:      1.009 – 1.013

SRM:   3 – 5    ABV:    4.3% – 5.5%

 

X2. IPA Argenta

Suggested style placement: Category 21 (IPA)

 

IPA Especialidad: IPA ARGENTA

Impresión general: Una Pale Ale Argentina decididamente amarga y lupulada, refrescante y moderadamente fuerte. La clave del estilo está en la tomabilidad sin asperezas y con un buen balance.

Aroma: Intenso aroma a lúpulo con carácter floral y cítrico, derivado de los lúpulos argentinos. Muchas versiones tienen dry-hopping, lo que otorga un carácter a hierba adicional, aunque esto no es requerido. Puede hallarse dulzura límpida a malta e inclusive algo de caramelo, pero con menor tenor que en las Ipas inglesas. Un carácter frutal leve de los ésteres es aceptable, al igual que toques fenólicos producto de la fermentación del trigo, que nunca deben ser dominantes y solo deben agregar complejidad. De todos modos, el carácter relativmente neutro de la fermentación es lo más usual. Puede notarse algo de alcohol en las versiones más fuertes. Sin DMS. El diacetil es un demérito importante en esta cerveza ya que apaga el lúpulo, por lo que nunca debe estar presente.

Aspecto: El color varía de dorado medio a cobre rojizo medio. Algunas versiones pueden tener un tinte anaranjado. Debe ser clara, aunque las versiones con dry-hopping o que contienen trigo no malteado pueden tener una leve turbiedad. Buena espuma persistente.

Sabor: A lúpulo medio a alto, debiendo reflejar el carácter del lúpulo argentino, con aspectos prominentemente cítricos a pomelo rosado y cáscara de mandarina, que deben dominar. Puede tener también tonos florales como flores de azhar o también herbal y/o resinoso aunque es menos habitual y solo debe agregar complejidad. Amargor medio a medio alto, soportado por una maltosidad limpia que proporciona un balance adecuado.

Sabor a malta bajo a medio, límpido, aunque son aceptables bajos niveles acaramelados o picantes por el uso de trigo, sea o no malteado. Sin diacetil. Un bajo carácter frutal es aceptable, pero no requerido. El amargor debe permanecer en el retrogusto pero nunca debe ser áspero. Finish medio seco a seco y refrescante. Puede percibirse algún sabor a alcohol en las versiones más fuertes.

Sensación en boca: cuerpo medio liviano a medio, suave, sin astringencias derivadas del lúpulo, aunque la moderada a moderada alta carbonatación puede combinarse con el trigo para dar una sensación seca, aún en presencia de la dulzura de la malta. Suave tibieza a alcohol en las versiones más fuertes (no en todas). Menor cuerpo que la IPA inglesa, y más seca que la IPA Americana. 

Historia: La versión Argentina del histórico estilo inglés desarrollada en el marco de una serie de encuentros de la Asociación Civil Somos Cerveceros en 2013, donde se fueron definiendo sus características distintivas. Se diferencia de la IPA Americana por agregado de trigo a la receta de granos y el uso de lúpulos Argentinos que tienen características únicas de sabor y aroma. Se busca que las caracterísiticas cítricas del lúpulo Argentino armonicen con el trigo, como sucede en la Witbier. El agregado de bajas cantidades de trigo puede recordar al grist de la Kölsch, donde también hay un frutado producto de la fermentación.

Ingredientes: malta pálida (bien modificada y disponible para maceración simple) y una cantidad de trigo como complemento que no debe superar el 15%; El trigo puede ser malteado o sin maltear. EN el caso de agregar caramelos, deben ser limitados y preferentemente utilizando trigo caramelo. Los lúpulos Argentinos como el Cascade, Mapuche y Nugget son los usuales, aunque puede tener Spalt, Victoria y Bullion para agregar complejidad. Levadura americana que da un perfil límpido o levemente frutal. El agua varía de blanda a moderadamente sulfatada.

Estadísticas vitales:      DO:      1055 – 1065

IBU:     35 – 60            DF:       1008 – 1015

SRM:   6 – 15  GA       5.0 – 6.5%.

Ejemplos comerciales: Antares Ipa Argenta, Kerze Ipa Argenta.

 

Argentine IPA

Overall Impression: A decidedly hoppy and bitter, refreshing and moderately strong Argentine pale ale. The clue is drinkability without harshness and best balance.

Aroma: Intense hop aroma with a citrusy and floral character derived from Argentine hops. Many versions are dry hopped and can have an additional grassy aroma, although this is not required. Some clean malty sweetness and caramel may be found in the background, but should be at a lower level than in English examples. Fruitiness from esters and light phenolics from fermentation of wheat may also be detected in some versions, although a neutral fermentation character is usual. Some alcohol may be noted in stronger versions. No DMS. The diacetyl is a high demerit because it can cover aroma hops, and never should be present.

Appearance: Color ranges from medium gold to medium reddish copper; some versions can have an orange-ish tint. Should be clear, although unfiltered dry-hopped versions or with unmalted wheat may be little hazy. Good head stand, persistent.

Flavor: Hop flavor is medium to high, and should reflect an Argentine hop character: citrusy, grapefruit and tangerine peel must be dominant. May have some floral character like orange blossoms, or herbal and resinous, although it is less common and should only add complexity. Medium-high to very high hop bitterness, although the malt backbone will support the strong hop character and provide the best balance. Malt flavor should be low to medium, and is generally clean and malty sweet although some caramel or spicy flavors from wheat, malted or unmalted, are acceptable at low levels. No diacetyl. Low fruitiness is acceptable but not required. The bitterness may linger into the aftertaste but should not be harsh. Medium-dry to dry finish, refreshing. Some clean alcohol flavor can be noted in stronger versions.

Mouthfeel: Medium-light to medium-bodied mouthfeel without hop-derived astringency, although moderate to medium-high carbonation can combine with wheat to render an overall dry sensation in the presence of malt sweetness. Some smooth alcohol warming can and should be sensed in stronger (but not all) versions. Body is generally less than in English counterparts, and more dry than American counterparts.

History: An Argentine version of the historical English style, developed in 2013 from Somos Cerveceros Association meetings, when its distinctive characteristics were defined. Different from an American IPA in that it is brewed with wheat and using Argentine hops, with its unique flavor and aroma characteristic. Based on a citrus (from Argetine hop) and wheat pairing idea, like in a witbier. Low amounts of wheat are similar to a Kölsh grist, as is some fruitiness from fermentation.

Ingredients: Pale ale malt (well-modified and suitable for single-temperature infusion mashing) with up to 15% wheat, either malted or unmalted; Caramel malts should be limited and preferably be caramel wheat. Argentine hops like Cascade, Mapuche and Nugget are typical, although Spalt, Victoria or Bullion may be used to add complexity; American yeast that can give a clean or slightly fruity profile. Water character varies from soft to moderately sulfate.

Vital Statistics: OG:      1.055 – 1.065

IBU: 35 – 60    FG:      1.008 – 1.015

SRM: 6 – 15    ABV:    5.0 – 6.5%.

Commercial Examples: Antares Ipa Argenta, Kerze Ipa Argenta.

 

Italian Styles

X3. Italian Grape Ale

Suggested style placement: Category 29 (Fruit Beer)

Overall Impression: A sometimes refreshing, sometimes more complex Italian ale characterized by different varieties of grapes.

Aroma: Aromatic characteristics of a particular grape have to be noticeable but do should not overpower the other aromas. The grape/wine character should be pleasant and should not have defects such as oxidation. Malt character is usually restrained while hop aroma can range from medium-low to absent. Some examples can have a low to moderately low wild character described as barnyard, earthy, goaty but should not be as intense as in a lambic/fruit lambic. No diacetyl.

Appearance: Color can range from gold to dark brown. Reddish/ruby color is usually due to the use of red grape varieties. White to reddish head with generally a medium low retention. Clarity is generally good but can be affected by the use of grape.

Flavor: Many interpretations are possible. As with aroma, grape character (must or winey like) must be present but may range from subtle to medium intensity. Varieties of grape can contribute differently on the flavor profile: in general stone/tropical fruit flavors (peach, apricot, pineapple) can come from white grapes and red fruit flavors (e.g., cherry, strawberry) from red grape varieties. Further fruity character of fermentative origin is also common. Different kinds of special malts can be used but should be supportive and balanced, not so prominent as to overshadow the base beer. Roasted and/or strong chocolate character is inappropriate. Some sour notes are common and may help to improve the drinkability but should not be prominent as in Flemish ale/Lambic. Oak flavors, along with some barnyard, earthy, goaty notes, coming from aging in barrels can be present but should not be predominant. Bitterness and hop flavors are generally low. Diacetyl from very low to none.

Mouthfeel: Medium-high carbonation improves the perception of aroma. Body is generally from low to medium and some acidity can contribute to increased perception of dryness. Strong examples can show some warming but without being hot or solventy.

History: Produced by many Italian craft breweries during the last years, it represents a communion between beer and wine promoted to the large local availability of different varieties of grapes across the country. They can be an expression of territory, biodiversity and creativity of the brewer. Normally seen as speciality beer in the range of products of the brewery.

Ingredients: Pils or pale base malt with some adjuncts (if any) or special malts. Grape content can represent up 40% of whole grist. Grape or grape must (sometimes extensively boiled before use) can be used at different stages: boil, primary/secondary fermentation, or aging. Ale or wine yeast can show a neutral character (more common) or a fruity profile (English and Belgian strains). A wide range of hop varieties can be used in low quantities in order not to excessively characterize the beer.

Vital Statistics: OG:      1.043 – 1.090

IBUs:    10 – 30            FG:      1.007 – 1.015

SRM:   5 – 30  ABV:    4.8 – 10%

Commercial Examples: Montegioco Tibir, Montegioco Open Mind, Birranova Moscata, LoverBeer BeerBera, Loverbeer D’uvaBeer, Birra del Borgo Equilibrista, Barley BB10, Barley BBevò, Cudera, Pasturana Filare!, Gedeone PerBacco! Toccalmatto Jadis, Rocca dei Conti Tarì Giacchè.