FAQs #1: Sour Fruit Beers, Specialty IPAs, Gruit and English Brown

By Dennis Mitchell, with review and editing from Gordon Strong The BJCP receives many questions about judging practices and correct usage of the style guidelines. Sometimes, these questions are sent […]

14B. American IPA

Aroma A prominent to intense hop aroma with a citrusy, floral, perfume-like, resinous, piney, and/or fruity character derived from American hops. Many versions are dry hopped and can have an […]

6D. American Wheat or Rye Beer

Aroma Low to moderate grainy wheat or rye character. Some malty sweetness is acceptable. Esters can be moderate to none, although should reflect American yeast strains. The clove and banana […]