Le Wiki du Brassage Amateur - Contributions de l’utilisateur [fr]

Guide de styles BJCP 2015/18A. Blonde Ale

2015-08-27T09:06:55Z

Chente :

''modèle de fiche : 1.03''
=== Impression générale ===

''Une bière américaine artisanale facile à boire, facile d'accès, et arienté sur le malt, souvent avec un caractère interessant de fruit, houblon. Bien équilibrée et claire, elle est rafraichissante et sans saveurs agressives. ''

=== Arôme ===

Arôme

''Light to moderate sweet malty aroma, possibly with a light bready or caramelly note. Low to moderate fruitiness is optional, but acceptable. May have a low to medium hop aroma, and can reflect almost any hop variety although citrusy, floral, fruity, and spicy notes are common. ''

=== Apparence ===

Apparence

''Light yellow to deep gold in color. Clear to brilliant. Low to medium white head with fair to good retention. ''

=== Saveur ===

Saveur

''Initial soft malty sweetness, but optionally some light character malt flavor (e.g., bread, toast, biscuit, wheat) can also be present. Caramel flavors typically absent; if present, they are typically low-color caramel notes. Low to medium fruity esters optional, but are welcome. Light to moderate hop flavor (any variety), but shouldn’t be overly aggressive. Medium-low to medium bitterness, but the balance is normally towards the malt or even between malt and hops. Finishes medium-dry to slightly malty-sweet; impression of sweetness is often an expression of lower bitterness than actual residual sweetness.''

=== Corps ===

Corps

''Medium-light to medium body. Medium to high carbonation. Smooth without being heavy. ''

=== Commentaires ===

Commentaires

''Brewpub alternative to standard American lagers, typically offered as an entry-level craft beer.''

=== Histoire ===

Histoire

''An American craft beer style produced by many microbreweries and brewpubs, particularly those who cannot produce lagers. Regional variations exist (many US West Coast brewpub examples are more assertive, like pale ales) but in most areas this beer is designed as the least challenging beer in their lineup. Characteristic ''

=== Ingrédients ===

Ingrédients

''Generally all malt, but can include up to 25% wheat malt and some sugar adjuncts. Any hop variety can be used. Clean American, lightly fruity English, or Kölsch yeast. May also be made with lager yeast, or coldconditioned. Some versions may have honey, spices and/or fruit added, although if any of these ingredients are stronger than a background flavor they should be entered in those specialty categories instead. ''

=== Discussion sur le style ===

''Typically has more flavor than American Lagers and Cream Ales. Less bitterness than an American Pale Ale. ''

Lien vers sujet du forum (vous devez être contributeur pour accéder à ces sujets)

=== En chiffres ===

{| class="wikitable" style="width: 182px"
|-
! style="width: 74px" | DI 
| style="width: 89px; text-align: center" | 1038-1054 
|-
! style="width: 74px" | DF 
| style="width: 89px; text-align: center" | 1008-1013 
|-
! style="width: 74px" |  IBUs
| style="width: 89px; text-align: center" | 15-28 
|-
! style="width: 74px" | EBC
| style="width: 89px; text-align: center" | 6-31 
|-
! style="width: 74px" | A/V
| style="width: 89px; text-align: center" | 3.8-5.5% 
|}

'' ''

=== Exemples commerciaux ===

''Brasserie - Bière, Brasserie - Bière, ...''
''Kona Big Wave Golden Ale, Pelican Kiwanda Cream Ale, Russian River Aud Blonde, Victory Summer Love, Widmer Citra Summer Blonde Brew

''Tags: standard-strength, pale-color, any-fermentation, northamerica, craft-style, pale-ale-family, balanced''

[[Category:AFIBRA]] [[Category:Guides de style]]

Guide de styles BJCP 2015/18A. Blonde Ale

2015-08-27T09:02:30Z

Chente :

''modèle de fiche : 1.03''
=== Impression générale ===

Impression générale

''Easy-drinking, approachable, maltoriented American craft beer, often with interesting fruit, hop, or character malt notes. Well-balanced and clean, is a refreshing pint without aggressive flavors. ''

=== Arôme ===

Arôme

''Light to moderate sweet malty aroma, possibly with a light bready or caramelly note. Low to moderate fruitiness is optional, but acceptable. May have a low to medium hop aroma, and can reflect almost any hop variety although citrusy, floral, fruity, and spicy notes are common. ''

=== Apparence ===

Apparence

''Light yellow to deep gold in color. Clear to brilliant. Low to medium white head with fair to good retention. ''

=== Saveur ===

Saveur

''Initial soft malty sweetness, but optionally some light character malt flavor (e.g., bread, toast, biscuit, wheat) can also be present. Caramel flavors typically absent; if present, they are typically low-color caramel notes. Low to medium fruity esters optional, but are welcome. Light to moderate hop flavor (any variety), but shouldn’t be overly aggressive. Medium-low to medium bitterness, but the balance is normally towards the malt or even between malt and hops. Finishes medium-dry to slightly malty-sweet; impression of sweetness is often an expression of lower bitterness than actual residual sweetness.''

=== Corps ===

Corps

''Medium-light to medium body. Medium to high carbonation. Smooth without being heavy. ''

=== Commentaires ===

Commentaires

''Brewpub alternative to standard American lagers, typically offered as an entry-level craft beer.''

=== Histoire ===

Histoire

''An American craft beer style produced by many microbreweries and brewpubs, particularly those who cannot produce lagers. Regional variations exist (many US West Coast brewpub examples are more assertive, like pale ales) but in most areas this beer is designed as the least challenging beer in their lineup. Characteristic ''

=== Ingrédients ===

Ingrédients

''Generally all malt, but can include up to 25% wheat malt and some sugar adjuncts. Any hop variety can be used. Clean American, lightly fruity English, or Kölsch yeast. May also be made with lager yeast, or coldconditioned. Some versions may have honey, spices and/or fruit added, although if any of these ingredients are stronger than a background flavor they should be entered in those specialty categories instead. ''

=== Discussion sur le style ===

''Typically has more flavor than American Lagers and Cream Ales. Less bitterness than an American Pale Ale. ''

Lien vers sujet du forum (vous devez être contributeur pour accéder à ces sujets)

=== En chiffres ===

{| class="wikitable" style="width: 182px"
|-
! style="width: 74px" | DI 
| style="width: 89px; text-align: center" | 1038-1054 
|-
! style="width: 74px" | DF 
| style="width: 89px; text-align: center" | 1008-1013 
|-
! style="width: 74px" |  IBUs
| style="width: 89px; text-align: center" | 15-28 
|-
! style="width: 74px" | EBC
| style="width: 89px; text-align: center" | 6-31 
|-
! style="width: 74px" | A/V
| style="width: 89px; text-align: center" | 3.8-5.5% 
|}

'' ''

=== Exemples commerciaux ===

''Brasserie - Bière, Brasserie - Bière, ...''
''Kona Big Wave Golden Ale, Pelican Kiwanda Cream Ale, Russian River Aud Blonde, Victory Summer Love, Widmer Citra Summer Blonde Brew

''Tags: standard-strength, pale-color, any-fermentation, northamerica, craft-style, pale-ale-family, balanced''

[[Category:AFIBRA]] [[Category:Guides de style]]

Guide de styles BJCP 2015

2015-08-27T08:54:12Z

Chente :

Le guide de Styles du BJCP2015 est en cours de traduction.

Retrouvez ci-dessous les styles déjà traduits, et ceux qui n'attendent plus que vous pour le devenir ! :)

'''Vous êtes volontaire pour devenir rédacteur/traducteur/contributeur ?'''

Sur le principe même du Wiki, vous pouvez modifier,compléter, annoter, traduire n'importe quelle page de ce guide de style, libre à vous !.

Astuce : pour traduire un style, commencez par coller le texte original en anglais disponible sur le site du [http://www.bjcp.org/docs/2015_Guidelines_Beer.pdf guide 2015 du BJCP] en fin du [[Guide de styles AFIBRA/Modèle de fiche|modèle de fiche]] de style, puis de le passer en italique pour le différencier de la Version Française.

Traduction des termes techniques ici : [[Dictionnaire Anglais-Français des termes brassicoles|Dictionnaire Anglais-Français des termes brassicoles]] ou là : [[Lexique francais/anglais|Lexique francais/anglais]]

Un [[Guide de styles AFIBRA/Contribuer|mode d'emploi du contributeur au guide de styles]] est à votre disposition, faites en bon usage.

Merci par avance de votre participation !

Guide de Styles BJCP 2015

== INTRODUCTION ==

{| style="width: 100%" border="1" cellpadding="1" cellspacing="0"
|-
! style="width: 20%; background-color: rgb(255, 255, 204)" scope="col" | 
! style="width: 8%; background-color: rgb(255, 255, 204)" scope="col" | Page 
! style="width: 8%; background-color: rgb(255, 255, 204)" scope="col" | Fiche 
! style="width: 8%; background-color: rgb(255, 255, 204)" scope="col" | VO 
! style="width: 8%; background-color: rgb(255, 255, 204)" scope="col" | Traduction 
! style="width: 8%; background-color: rgb(255, 255, 204)" scope="col" | Relecture 
! style="width: 8%; background-color: rgb(255, 255, 204)" scope="col" | Relecture Finale 
|-
| style="width: 20%" | [[BJCP2015 - Introduction|INTRODUCTION AU GUIDE DE STYLES 2015]] 
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204)" | ok 
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204)" | ok 
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204)" | 2015
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204)" | B&B 
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204)" | 
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204)" | 
|-
| style="width: 20%" | [[BJCP2015 - Glossaire|GLOSSAIRE]]
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204)" | ok 
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204)" | ok 
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204)" | 2015
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204)" | B&B 
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204)" | 
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204)" | 
|}

== BIERE AMERICAINE STANDARD ==

Cette catégorie décrit des bières de tous les jours consommées par un très large public. Regroupant à la fois des bières de fermentations hautes (ale) et basses (lager), les bières de ce type n'ont pas de saveur particulièrement complexe mais sont plutot neutres en goût et accessible à tous. Les ales de cette catégorie ont tendance à ressembler à des lagers ou sont destinées à un marché de masse pour amateurs de lager. Les bières grand public avec une portée ou une distribution plus internationale sont décrites dans la catégorie "Lager internationale".

{| style="width: 100%" border="1" cellpadding="1" cellspacing="0"
|-
! style="width: 20%; background-color: rgb(255, 255, 204)" scope="col" | Style 
! style="width: 8%; background-color: rgb(255, 255, 204)" scope="col" | Page 
! style="width: 8%; background-color: rgb(255, 255, 204)" scope="col" | Fiche 
! style="width: 8%; background-color: rgb(255, 255, 204)" scope="col" | VO 
! style="width: 8%; background-color: rgb(255, 255, 204)" scope="col" | Traduction 
! style="width: 8%; background-color: rgb(255, 255, 204)" scope="col" | Relecture 
! style="width: 8%; background-color: rgb(255, 255, 204)" scope="col" | Photo 
! style="width: 8%; background-color: rgb(255, 255, 204)" scope="col" | AFIBRA 
|-
| style="width: 20%" | [[Guide de styles BJCP/1A. Lager Américaine Légère|1A. Lager Américaine Légère]] 
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204)" | ok 
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204)" | ok 
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204)" | 
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204)" | samoht 
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204)" | JL 
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204)" | ok 
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204)" | 
|-
| style="width: 20%" | [[Guide de styles AFIBRA/1B. Lager Américaine Standard|1B. Lager Américaine]] 
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204)" | ok 
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204)" | ok 
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204)" | 
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204)" | samoht 
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204)" | JL 
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204)" | ok 
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204)" | 
|-
| style="width: 20%" | [[Guide de styles BJCP/1C. Cream Ale|1C. Cream Ale]] 
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204)" | ok 
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204)" | ok 
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204)" | 
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204)" | samoht 
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204)" | JL 
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204)" | ok 
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204)" | 
|-
| style="width: 20%" | [[Guide de styles BJCP/1D. Bière de Blé Américaine|1D. Bière de Blé Américaine]] 
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204)" | ok 
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204)" | ok 
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204)" | 
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204)" | samoht 
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204)" | JL 
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204)" | ok 
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204)" | 
|}

== LAGER INTERNATIONALE ==

Les Lagers internationales sont des bières produites partout dans le monde et leaders sur le marché mondial de la grande-distribution. Qu'elles soient produitent sur une base de style européen ou américain, elles tendant toutes vers une relative uniformisation du gout et sont surtout des produits commerciaux. Librement adaptées des Lagers de type Pilsner d'origine, avec des variations de couleur ayant des saveurs rajoutés aux malts, elles conservent l'attrait de la plupart des palais. Dans beaucoup de pays, ce style se refère au style local car aucune bière ne se revendique vraiment d'un style "international" mais c'est plus une étiquette qui caractérise des bières similaires produites partout dans le monde.

{| style="width: 100%" border="1" cellpadding="1" cellspacing="0"
|-
! style="width: 20%; background-color: rgb(255, 255, 204)" scope="col" | Style 
! style="width: 8%; background-color: rgb(255, 255, 204)" scope="col" | Page 
! style="width: 8%; background-color: rgb(255, 255, 204)" scope="col" | Fiche 
! style="width: 8%; background-color: rgb(255, 255, 204)" scope="col" | VO 
! style="width: 8%; background-color: rgb(255, 255, 204)" scope="col" | Traduction 
! style="width: 8%; background-color: rgb(255, 255, 204)" scope="col" | Relecture 
! style="width: 8%; background-color: rgb(255, 255, 204)" scope="col" | Photo 
! style="width: 8%; background-color: rgb(255, 255, 204)" scope="col" | AFIBRA 
|-
| style="width: 20%" | [[Guide de styles BJCP/2A. Lager Blonde Internationale|2A. Lager Blonde Internationale]]
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204)" | ok
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204)" | ok
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204)" | ok
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204)" | Samoht 
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204)" | JL 
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204)" | ok
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204)" | 
|-
| style="width: 20%" | [[Guide de styles BJCP/2B. Lager Ambrée Internationale|2B. Lager Ambrée Internationale]] 
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204)" | ok
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204)" | ok
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204)" | ok
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204)" | Samoht 
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204)" | JL 
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204)" | ok
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204)" | 
|-
| style="width: 20%" | [[Guide de styles BJCP/2C. Lager Brune Internationale|2C. Lager Brune Internationale]] 
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204)" | ok
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204)" | ok
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204)" | ok
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204)" | Samoht 
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204)" | JL 
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204)" | ok
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204)" | 
|}

== LAGER TCHEQUE ==

Les Lagers Tchèques sont en général divisées par échelle de densité (draft, lager, speciale) et couleur (blonde, ambrée et brune). Les noms tchèques pour ces catégories sont ''světlé ''(blonde), ''polotmavé ''(ambrée), and ''tmavé ''(brune). Les intervalles de densité sont ''výčepní ''(draft, 7–10 °P), ''ležák ''(lager, 11–12 °P), and ''speciální ''(spéciale, 13 °P+). Pivo est le nom en tchèque de la bière. La division par intervalles de gravité est assez similaire à la catégorisation légale allemande en [[Schankbier|schankbier]], [[Vollbier|vollbier]], and [[Starkbier|starkbier]], avec cependant des valeurs différentes. Mais au-delà de cette classification, les bières tchèques sont souvent simplement référencées par leur densité. Il y a de plus des exceptions dans le groupement par couleur surtout dans le groupe ''speciální ''(spéciale). Le guide de style tente de combiner toutes ces caractéristiques même si d'autres styles de bières sont décrits sur le marché tchèque comme un Porter Tchèque par exemple. Ce classement n'implique donc pas que l'on retrouve toutes les bières tchèques classées mais c'est une façon simple de regrouper pour pouvoir juger des typologies similaires.

Les Lagers Tchèques sont différentiables de celle d’Allemagne et d'Europe de l'ouest par ceci que les Lagers allemandes ont un degré d'atténuation plus important, alors que les Lagers Tchèques peuvent contenir une partie résiduelle non-fermentée non négligeable dans le produit fini. Cela procure une densité finale plus importante (et ainsi une atténuation apparente plus basse); relativement plus de corps et de tenue en bouche, et une saveur plus riche et complexe que des bières équivalentes en force et en couleur. Les Lagers Tchèques sont souvent fermentées plus basses (7-10°C) et plus longtemps et peuvent contenir un faible, à peine perceptible, pourcentage de [[Diacétyle|diacétyle]] qui est perçu la plupart du temps dans le corps plutôt que comme note aromatique ou parfumée. Les levures des Lagers Tchèques sont pas aussi discrètes et atténuantes que les allemandes, ce qui aide à garder une densité finale plus élevée (en parallèle des méthodes de brassages et la fermentation plus basse). Les Lagers Tchèques sont traditionnellement faite par [[Décoction|décoction ]](avec un double palier) même avec des malts modernes, alors que la plupart des Lagers allemandes sont faites en [[Infusion|infusion simple]] ou par paliers. Toutes ces différences caractérisent la richesse, la bouche et le profil aromatique des Lagers Tchèques.

{| style="width: 100%" border="1" cellpadding="1" cellspacing="0"
|-
! scope="col" style="width: 22%; background-color: rgb(255, 255, 204)" | Style 
! scope="col" style="width: 8%; background-color: rgb(255, 255, 204)" | Page 
! scope="col" style="width: 8%; background-color: rgb(255, 255, 204)" | Fiche 
! scope="col" style="width: 8%; background-color: rgb(255, 255, 204)" | VO 
! scope="col" style="width: 8%; background-color: rgb(255, 255, 204)" | Traduction 
! scope="col" style="width: 8%; background-color: rgb(255, 255, 204)" | Relecture 
! scope="col" style="width: 8%; background-color: rgb(255, 255, 204)" | Photo 
! scope="col" style="width: 8%; background-color: rgb(255, 255, 204)" | AFIBRA 
|-
| style="width: 22%" | [[Guide de styles BJCP/3A. Lager Tchèque Blonde|3A. Lager Tchèque Blonde]] 
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204)" | ok
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204)" | ok 
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204)" | ok 
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204)" | JL 
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204)" | B&B
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204)" | ok 
| style="width: 8%; text-align: center" | 
|-
| style="width: 22%" | [[Guide de styles BJCP/3B. Lager Tchèque Blonde Premium|3B. Lager Tchèque Blonde Premium ]] 
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204)" | ok
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204)" | ok 
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204)" | ok 
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204)" | JL 
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204)" | B&B 
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204)" | ok 
| style="width: 8%; text-align: center" | 
|-
| style="width: 22%" | [[Guide de styles BJCP/3C. Lager Tchèque Ambrée|3C. Lager Tchèque Ambrée]] 
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204)" | ok
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204)" | ok 
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204)" | ok 
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204)" | JL 
| style="width: 8%; text-align: center" | 
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204)" | ok 
| style="width: 8%; text-align: center" | 
|-
| style="width: 22%" | [[Guide de styles BJCP/3D. Lager Tchèque Brune|3D. Lager Tchèque Brune]] 
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204)" | ok 
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204)" | ok 
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204)" | ok 
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204)" | JL 
| style="width: 8%; text-align: center" | 
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204)" | ok 
| style="width: 8%; text-align: center" | 
|}

== LAGER BLONDE EUROPEENNE (PALE MALTY EUROPEAN LAGER) ==

Cette catégorie regroupe le style de bières blondes de fermentation basse, de type pilsner allemande à base de malt allant d'une [[Vollbier]] à une [[Starkbier|S]][[Starkbier|tarkbier]]. Bien que maltées ces bières conservent une bonne attenuation et la limipidité de la plupart des Lagers Allemandes.

{| style="width: 100%" border="1" cellpadding="1" cellspacing="0"
|-
! scope="col" style="width: 22%; background-color: rgb(255, 255, 204)" | Style 
! scope="col" style="width: 8%; background-color: rgb(255, 255, 204)" | Page 
! scope="col" style="width: 8%; background-color: rgb(255, 255, 204)" | Fiche 
! scope="col" style="width: 8%; background-color: rgb(255, 255, 204)" | VO 
! scope="col" style="width: 8%; background-color: rgb(255, 255, 204)" | Traduction 
! scope="col" style="width: 8%; background-color: rgb(255, 255, 204)" | Relecture 
! scope="col" style="width: 8%; background-color: rgb(255, 255, 204)" | Photo 
! scope="col" style="width: 8%; background-color: rgb(255, 255, 204)" | AFIBRA 
|-
| style="width: 22%" | [[Guide de styles AFIBRA/4A. Munich Helles|4A. Munich Helles]] 
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204)" | ok
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204)" | ok 
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204)" | ok 
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204)" | Luluberlu 
| style="width: 8%; text-align: center" | 
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204)" | ok 
| style="width: 8%; text-align: center" | 
|-
| style="width: 22%" | [[Guide de styles AFIBRA/4B. Festbier|4B. Festbier]] 
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204)" | ok
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204)" | ok 
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204)" | ok 
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204)" | Samoht 
| style="width: 8%; text-align: center" | 
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204)" | ok 
| style="width: 8%; text-align: center" | 
|-
| style="width: 22%" | [[Guide de styles AFIBRA/4C. Helles Bock - Maibock|4C. Helles Bock / Maibock]] 
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204)" | ok
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204)" | ok 
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204)" | ok 
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204)" | Luluberlu
| style="width: 8%; text-align: center" | 
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204)" | ok 
| style="width: 8%; text-align: center" | 
|}

== BIERE BLONDE AMERE EUROPEENNE (PALE BITTER EUROPEAN BEER) ==

Cette catégorie décrit des bières blondes d'origine gérmanique à l'amertume équilibrée avec un caractère houblonné modéré à prononcé utilisant des houblons classiques allemands. Elles sont en général de fermentation basse et mise en cave pour apporter un profil assez doux et une bonne atténuation comme la plupart des bières allemandes.

{| style="width: 100%" border="1" cellspacing="0" cellpadding="1"
|-
! style="background-color: rgb(255,255,204); width: 22%" scope="col" | Style 
! style="background-color: rgb(255,255,204); width: 8%" scope="col" | Page 
! style="background-color: rgb(255,255,204); width: 8%" scope="col" | Fiche 
! style="background-color: rgb(255,255,204); width: 8%" scope="col" | VO 
! style="background-color: rgb(255,255,204); width: 8%" scope="col" | Traduction 
! style="background-color: rgb(255,255,204); width: 8%" scope="col" | Relecture 
! style="background-color: rgb(255,255,204); width: 8%" scope="col" | Photo 
! style="background-color: rgb(255,255,204); width: 8%" scope="col" | AFIBRA 
|-
| style="width: 22%" | [[Guide de styles AFIBRA/5A. German Leichtbier|5A. German Leichtbier]] 
| style="text-align: center; background-color: rgb(102,255,204); width: 8%" | ok 
| style="text-align: center; background-color: rgb(102,255,204); width: 8%" | ok 
| style="text-align: center; background-color: rgb(102,255,204); width: 8%" | 2015 
| style="text-align: center; background-color: rgb(102,255,204); width: 8%" | JL 
| style="text-align: center; background-color: rgb(102,255,204); width: 8%" | Rodrik 
| style="text-align: center; width: 8%" | 
| style="text-align: center; width: 8%" | 
|-
| style="width: 22%" | [[Guide de styles AFIBRA/5B. Kölsch|5B. Kölsch]] 
| style="text-align: center; background-color: rgb(102,255,204); width: 8%" | ok 
| style="text-align: center; background-color: rgb(102,255,204); width: 8%" | ok 
| style="text-align: center; background-color: rgb(102,255,204); width: 8%" | 2015 
| style="text-align: center; background-color: rgb(102,255,204); width: 8%" | Samoht 
| style="text-align: center; width: 8%" | 
| style="text-align: center; width: 8%" | 
| style="text-align: center; width: 8%" | 
|-
| style="width: 22%" | [[Guide de styles BJCP/5C. German Helles Exportbier|5C. German Helles Exportbier]] 
| style="text-align: center; background-color: rgb(102,255,204); width: 8%" | ok 
| style="text-align: center; background-color: rgb(102,255,204); width: 8%" | ok 
| style="text-align: center; background-color: rgb(102,255,204); width: 8%" | 2015 
| style="text-align: center; background-color: rgb(102,255,204); width: 8%" | Samoht 
| style="text-align: center; background-color: rgb(102,255,204); width: 8%" | B&B
| style="text-align: center; width: 8%" | 
| style="text-align: center; width: 8%" | 
|-
| style="width: 22%" | [[Guide de styles AFIBRA/5D. Pils Allemande|5D. Pils Allemande]] 
| style="text-align: center; background-color: rgb(102,255,204); width: 8%" | ok 
| style="text-align: center; background-color: rgb(102,255,204); width: 8%" | ok 
| style="text-align: center; background-color: rgb(102,255,204); width: 8%" | 2015 
| style="text-align: center; width: 8%" | 
| style="text-align: center; width: 8%" | 
| style="text-align: center; width: 8%" | 
| style="text-align: center; width: 8%" | 
|}

== LAGER AMBREE EUROPEENNE ==

Catégorie de Lagers regroupant des bières d'origine germanique, de fermentation basse, à la couleur ambrée, au maltage équilibré et qui vont en force des [[Vollbier|vollbier]] au [[Starkbier|starkbier]]

{| style="width: 100%" border="1" cellpadding="1" cellspacing="0"
|-
! style="width: 20%; background-color: rgb(255, 255, 204)" scope="col" | Style 
! style="width: 8%; background-color: rgb(255, 255, 204)" scope="col" | Page 
! style="width: 8%; background-color: rgb(255, 255, 204)" scope="col" | Fiche 
! style="width: 8%; background-color: rgb(255, 255, 204)" scope="col" | VO 
! style="width: 8%; background-color: rgb(255, 255, 204)" scope="col" | Traduction 
! style="width: 8%; background-color: rgb(255, 255, 204)" scope="col" | Relecture 
! style="width: 8%; background-color: rgb(255, 255, 204)" scope="col" | Photo 
! style="width: 8%; background-color: rgb(255, 255, 204)" scope="col" | AFIBRA 
|-
| style="width: 20%" | [[Guide de styles AFIBRA/6A. Märzen|6A. Märzen]]
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204)" | ok
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204)" | ok
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204);" | 2015 
| style="width: 8%; text-align: center" | 
| style="width: 8%; text-align: center" | 
| style="width: 8%; text-align: center" | 
| style="width: 8%; text-align: center" | 
|-
| style="width: 20%" | [[Guide de styles AFIBRA/6B. Rauchbier|6B. Rauchbier]] 
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204)" | ok
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204)" | ok
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204);" | 2015
| style="width: 8%; text-align: center" | B&B 
| style="width: 8%; text-align: center" | 
| style="width: 8%; text-align: center" | 
| style="width: 8%; text-align: center" | 
|-
| style="width: 20%" | [[Guide de styles AFIBRA/6C. Dunkles Bock|6C. Dunkles Bock]] 
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204)" | ok
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204)" | ok
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204);" | 2015
| style="width: 8%; text-align: center" | 
| style="width: 8%; text-align: center" | 
| style="width: 8%; text-align: center" | 
| style="width: 8%; text-align: center" | 
|}

== BIERE AMBREE AMERE EUROPEENNE (AMBER BITTER EUROPEAN BEER) ==

Cette catégorie regroupe des bières d'origine allemande ou autrichienne de couleur ambrée à l'amertume équilibrée

{| style="width: 100%" border="1" cellpadding="1" cellspacing="0"
|-
! style="width: 20%; background-color: rgb(255, 255, 204)" scope="col" | Style 
! style="width: 8%; background-color: rgb(255, 255, 204)" scope="col" | Page 
! style="width: 8%; background-color: rgb(255, 255, 204)" scope="col" | Fiche 
! style="width: 8%; background-color: rgb(255, 255, 204)" scope="col" | VO 
! style="width: 8%; background-color: rgb(255, 255, 204)" scope="col" | Traduction 
! style="width: 8%; background-color: rgb(255, 255, 204)" scope="col" | Relecture 
! style="width: 8%; background-color: rgb(255, 255, 204)" scope="col" | Photo 
! style="width: 8%; background-color: rgb(255, 255, 204)" scope="col" | AFIBRA 
|-
| style="width: 20%" | [[Guide de styles AFIBRA/7A. Lager Viennoise|7A. Lager Viennoise]]
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204)" | ok
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204);" | 1.03
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204);" | 2015
| style="width: 8%; text-align: center" | 
| style="width: 8%; text-align: center" | 
| style="width: 8%; text-align: center" | 
| style="width: 8%; text-align: center" | 
|-
| style="width: 20%" | [[Guide de styles AFIBRA/7B. Altbier|7B. Altbier]] 
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204)" | ok
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204)" | 1.03
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204);" | 2015
| style="width: 8%; text-align: center" | 
| style="width: 8%; text-align: center" | 
| style="width: 8%; text-align: center" | 
| style="width: 8%; text-align: center" | 
|-
| style="width: 20%" | [[Guide de styles AFIBRA/7C. Kellerbier|7C. Kellerbier]] 
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204)" | ok
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204)" | 1.03
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204);" | 2015
| style="width: 8%; text-align: center" | 
| style="width: 8%; text-align: center" | 
| style="width: 8%; text-align: center" | 
| style="width: 8%; text-align: center" | 
|-
| style="width: 20%" | [[Guide de styles AFIBRA/7C1. Kellerbier Blonde|7C1. Kellerbier Blonde]] 
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204)" | ok
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204)" | 1.03
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204);" | 2015
| style="width: 8%; text-align: center" | 
| style="width: 8%; text-align: center" | 
| style="width: 8%; text-align: center" | 
| style="width: 8%; text-align: center" | 
|-
| style="width: 20%" | [[Guide de styles AFIBRA/7C2. Kellerbier Ambrée|7C2. Kellerbier Ambrée]]
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204)" | ok
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204)" | 1.03
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204);" | 2015
| style="width: 8%; text-align: center" | 
| style="width: 8%; text-align: center" | 
| style="width: 8%; text-align: center" | 
| style="width: 8%; text-align: center" | 
|}

== LAGER BRUNE EUROPEENNE ==

Cette catégorie regroupe les Lagers de type [[Vollbier|Vollbier allemandes]] plus sombre que ambrée-brune.

{| style="width: 100%" border="1" cellpadding="1" cellspacing="0"
|-
! style="width: 20%; background-color: rgb(255, 255, 204)" scope="col" | Style 
! style="width: 8%; background-color: rgb(255, 255, 204)" scope="col" | Page 
! style="width: 8%; background-color: rgb(255, 255, 204)" scope="col" | Fiche 
! style="width: 8%; background-color: rgb(255, 255, 204)" scope="col" | VO 
! style="width: 8%; background-color: rgb(255, 255, 204)" scope="col" | Traduction 
! style="width: 8%; background-color: rgb(255, 255, 204)" scope="col" | Relecture 
! style="width: 8%; background-color: rgb(255, 255, 204)" scope="col" | Photo 
! style="width: 8%; background-color: rgb(255, 255, 204)" scope="col" | AFIBRA 
|-
| style="width: 20%" | [[Guide de styles AFIBRA/8A. Munich Dunkel|8A. Munich Dunkel]]
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204)" | ok
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204)" | 1.03
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204)" | ok
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204)" | Luluberlu
| style="width: 8%; text-align: center" | 
| style="width: 8%; text-align: center" | 
| style="width: 8%; text-align: center" | 
|-
| style="width: 20%" | [[Guide de styles AFIBRA/8B. Schwarzbier|8B. Schwarzbier - Bière Noire]] 
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204)" | ok
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204)" | 1.03
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204)" | ok
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204)" | Luluberlu
| style="width: 8%; text-align: center" | 
| style="width: 8%; text-align: center" | 
| style="width: 8%; text-align: center" | 
|}

== BIERE FORTE EUROPEENNE ==

Cette catégorie regroupe les bière très parfumées et plus fortes d'Allemagne et des régions de la Baltique. La plupart sont brunes, mais certaines blondes sont aussi referencées.

{| border="1" cellpadding="1" cellspacing="0" style="line-height: 1.6; width: 100%;"
|-
! style="width: 20%; background-color: rgb(255, 255, 204)" scope="col" | Style 
! style="width: 8%; background-color: rgb(255, 255, 204)" scope="col" | Page 
! style="width: 8%; background-color: rgb(255, 255, 204)" scope="col" | Fiche 
! style="width: 8%; background-color: rgb(255, 255, 204)" scope="col" | VO 
! style="width: 8%; background-color: rgb(255, 255, 204)" scope="col" | Traduction 
! style="width: 8%; background-color: rgb(255, 255, 204)" scope="col" | Relecture 
! style="width: 8%; background-color: rgb(255, 255, 204)" scope="col" | Photo 
! style="width: 8%; background-color: rgb(255, 255, 204)" scope="col" | AFIBRA 
|-
| style="width: 20%" | [[Guide de styles AFIBRA/9A. Doppelbock|9A. Doppelbock - Bock Double]]
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204)" | ok
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204)" | ok
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204)" | ok
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204)" | Luluberlu
| style="width: 8%; text-align: center" | 
| style="width: 8%; text-align: center" | 
| style="width: 8%; text-align: center" | 
|-
| style="width: 20%" | [[Guide de styles AFIBRA/9B. Eisbock|9B. Eisbock]] 
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204)" | ok
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204)" | ok
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204)" | ok
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204)" | Luluberlu
| style="width: 8%; text-align: center" | 
| style="width: 8%; text-align: center" | 
| style="width: 8%; text-align: center" | 
|-
| style="width: 20%" | [[Guide de styles AFIBRA/9C. Baltic Porter|9C. Baltic Porter]] 
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204)" | ok
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204)" | ok
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204)" | ok
| style="width: 8%; text-align: center" | Luluberlu 
| style="width: 8%; text-align: center" | 
| style="width: 8%; text-align: center" | 
| style="width: 8%; text-align: center" | 
|}

== BIERE DE BLE / SEIGLE ALLEMANDE ==

Cette catégorie contient les ''[[Vollbier|vollbier]] et [[Starkbier|starkbier]] allemande brassées avec des matls de blé ou de seigle. De couleur claire à foncée, elles ne présentent pas, à l'exception de la [[Guide de styles AFIBRA/10E. Berliner Weisse|Berliner Weisse]], d'acidité lactique.''

{| style="width: 100%" border="1" cellpadding="1" cellspacing="0"
|-
! style="width: 20%; background-color: rgb(255, 255, 204)" scope="col" | Style 
! style="width: 8%; background-color: rgb(255, 255, 204)" scope="col" | Page 
! style="width: 8%; background-color: rgb(255, 255, 204)" scope="col" | Fiche 
! style="width: 8%; background-color: rgb(255, 255, 204)" scope="col" | VO 
! style="width: 8%; background-color: rgb(255, 255, 204)" scope="col" | Traduction 
! style="width: 8%; background-color: rgb(255, 255, 204)" scope="col" | Relecture 
! style="width: 8%; background-color: rgb(255, 255, 204)" scope="col" | Photo 
! style="width: 8%; background-color: rgb(255, 255, 204)" scope="col" | AFIBRA 
|-
| style="width: 20%" | [[Guide de styles AFIBRA/10A. Weizen-Weissbier|10A. Weizen-Weissbier]]
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204)" | ok
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204)" | ok
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204)" | ok
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204)" | Luluberlu 
| style="text-align: center; background-color: rgb(102, 255, 204)" | JL 
| style="background-color: rgb(102, 255, 204)" | 
| style="background-color: rgb(102, 255, 204)" | 
|-
| style="width: 20%" | [[Guide de styles AFIBRA/10B. Dunkelweizen|10B. Dunkles Weissbier]][[Guide de styles AFIBRA/10B. Dunkelweizen| - Dunkelweizen]] 
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204)" | ok
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204)" | ok
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204)" | ok
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204)" | Luluberlu 
| style="text-align: center; background-color: rgb(102, 255, 204)" | JL 
| style="text-align: center; background-color: rgb(102, 255, 204)" | ok 
| 
|-
| style="width: 20%" | [[Guide de styles AFIBRA/10C. Weizenbock|10C. Weizenbock]] 
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204)" | ok
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204)" | ok
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204)" | ok
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204)" | Luluberlu 
| style="text-align: center" | 
| 
| 
|-
| style="width: 20%" | [[Guide de styles AFIBRA/10D. Roggenbier|10D. Roggenbier]] - (bière au seigle allemande) 
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204)" | ok
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204)" | ok
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204)" | ok
| style="text-align: center; background-color: rgb(102, 255, 204)" | Luluberlu 
| style="text-align: center" | 
| 
| 
|-
| style="width: 20%" | [[Guide de styles AFIBRA/10E. Berliner Weisse|10E. Berliner Weisse]] 
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204)" | ok
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204)" | ok
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204)" | ok 
| style="text-align: center; background-color: rgb(102, 255, 204)" | Luluberlu 
| style="text-align: center" | 
| 
| 
|}

== BITTER ANGLAISE ==

La famille des Bitters Anglaises s'est construite sur la base des bières blondes légères anglaises pour être vendues à la pression à la fin du 19ème sciècle. L'utilisaton de malt crystal dans les Bitters devint par la suite plus répendue après la seconde guerre mondiale. Traditionnellement servie très fraiche avec peu de pression (versée ou à la pompe manuelle) à la temperature de la cave d'ou le terme de "real ale" : bière authentique. La plupart des versions en bouteilles ou de fûts de ces Bitters sont souvent plus forte en alcool et on un niveau de carbonatation plus elevé que celles produite en tonneau pour l'exportation, et ont un caractère différent, plus équilibré que leur homologue servie à la pression au Royaume-Unis (plus souven plus douce et moins houblonnées que les versions en tonneau). Ces grandes lignes de description rendent compte du style original des "bières authentiques" et non les produits commerciaux destinés à l'exportation. Plusieurs variantes régionales des Bitters existent, allant de plus sombres, plus douces, avec peu de caractère à des versions avec plus de finesse, plus houblonnée, plus claire dont la mousse est plus dense, avec entre les deux toutes les autres possibiltés. Certaines notes caramélisés (comme d'autre faux gouts plus négatifs) peuvent être dues à une oxydation surtout sur les versions "exports" mais ne font pas forcément parti du style à par entière, elles ne sont pas à prendre en considération pour un jugement.

{| style="width: 100%" border="1" cellpadding="1" cellspacing="0"
|-
! style="width: 20%; background-color: rgb(255, 255, 204)" scope="col" | Style 
! style="width: 10%; background-color: rgb(255, 255, 204)" scope="col" | Page 
! style="width: 10%; background-color: rgb(255, 255, 204)" scope="col" | Fiche 
! style="width: 10%; background-color: rgb(255, 255, 204)" scope="col" | VO 
! style="width: 10%; background-color: rgb(255, 255, 204)" scope="col" | Traduction 
! style="width: 10%; background-color: rgb(255, 255, 204)" scope="col" | Relecture 
! style="width: 10%; background-color: rgb(255, 255, 204)" scope="col" | Photo 
! style="width: 10%; background-color: rgb(255, 255, 204)" scope="col" | AFIBRA 
! style="width: 10%; background-color: rgb(255, 255, 204)" scope="col" | Traducteurs 
|-
| style="width: 20%" | [[Guide de styles AFIBRA/11A. Standard-Ordinary Bitter|11A. Ordinary Bitter]] / Standard 
| style="width: 10%; text-align: center; background-color: rgb(102, 255, 204)" | ok 
| style="width: 10%; text-align: center; background-color: rgb(102, 255, 204)" | ok 
| style="width: 10%; text-align: center; background-color: rgb(102, 255, 204)" | ok 
| style="width: 10%; text-align: center; background-color: rgb(102, 255, 204)" | ok 
| style="width: 10%; text-align: center; background-color: rgb(102, 255, 204)" | ok 
| style="width: 10%; text-align: center; background-color: rgb(102, 255, 204)" | ok 
| style="width: 10%; text-align: center; background-color: rgb(102, 255, 204)" | 
| style="width: 10%; text-align: center; background-color: rgb(102, 255, 204)" | 6ril 
|-
| style="width: 20%" | [[Guide de styles AFIBRA/11B. Best Bitter|11B. Best Bitter]] / Special-Best-Premium Bitter 
| style="width: 10%; text-align: center; background-color: rgb(102, 255, 204)" | ok 
| style="width: 10%; text-align: center; background-color: rgb(102, 255, 204)" | ok 
| style="width: 10%; text-align: center; background-color: rgb(102, 255, 204)" | ok 
| style="width: 10%; text-align: center; background-color: rgb(102, 255, 204)" | ok 
| style="width: 10%; text-align: center; background-color: rgb(102, 255, 204)" | ok 
| style="width: 10%; text-align: center; background-color: rgb(102, 255, 204)" | ok 
| style="width: 10%; text-align: center; background-color: rgb(102, 255, 204)" | 
| style="width: 10%; text-align: center; background-color: rgb(102, 255, 204)" | 6ril 
|-
| style="width: 20%" | [[Guide de styles AFIBRA/11C. Strong Bitter|11C. Strong Bitter]] / Extra Special-Strong Bitter 
| style="width: 10%; text-align: center; background-color: rgb(102, 255, 204)" | ok 
| style="width: 10%; text-align: center; background-color: rgb(102, 255, 204)" | ok 
| style="width: 10%; text-align: center; background-color: rgb(102, 255, 204)" | 2015 
| style="width: 10%; text-align: center; background-color: rgb(102, 255, 204)" | 2008 
| style="width: 10%; text-align: center" | 
| style="width: 10%; text-align: center" | 
| style="width: 10%; text-align: center" | 
| style="width: 10%; text-align: center" | 6ril 
|}

== BIERE BLONDE ANGLO-SAXONNE (PALE COMMONWEALTH BEER) ==

Cette catégorie contient des bière blondes amères, houblonnées, moyennement fortes provenant de pas de l'ancien Empire Britanique

{| style="width: 100%" border="1" cellpadding="1" cellspacing="0"
|-
! style="width: 20%; background-color: rgb(255, 255, 204)" scope="col" | Style 
! style="width: 10%; background-color: rgb(255, 255, 204)" scope="col" | Page 
! style="width: 10%; background-color: rgb(255, 255, 204)" scope="col" | Fiche 
! style="width: 10%; background-color: rgb(255, 255, 204)" scope="col" | VO 
! style="width: 10%; background-color: rgb(255, 255, 204)" scope="col" | Traduction 
! style="width: 10%; background-color: rgb(255, 255, 204)" scope="col" | Relecture 
! style="width: 10%; background-color: rgb(255, 255, 204)" scope="col" | Photo 
! style="width: 10%; background-color: rgb(255, 255, 204)" scope="col" | AFIBRA 
|-
| style="width: 20%" | [[Guide de styles AFIBRA/12A. British Golden Ale|12A. British Golden Ale]] 
| style="width: 10%; text-align: center; background-color: rgb(102, 255, 204)" | ok 
| style="width: 10%; text-align: center; background-color: rgb(102, 255, 204)" | ok 
| style="width: 10%; text-align: center; background-color: rgb(102, 255, 204)" | ok 
| style="width: 10%; text-align: center; background-color: rgb(102, 255, 204);" | 6ril
| style="width: 10%; text-align: center" | 
| style="width: 10%; text-align: center" | 
| style="width: 10%; text-align: center" | 
|-
| style="width: 20%" | [[Guide de styles BJCP/12B. Australian Sparkling Ale|12B. Australian Sparkling Ale]] 
| style="width: 10%; text-align: center; background-color: rgb(102, 255, 204)" | ok 
| style="width: 10%; text-align: center; background-color: rgb(102, 255, 204)" | ok 
| style="width: 10%; text-align: center; background-color: rgb(102, 255, 204)" | ok 
| style="width: 10%; text-align: center; background-color: rgb(102, 255, 204);" | 6ril
| style="width: 10%; text-align: center" | 
| style="width: 10%; text-align: center" | 
| style="width: 10%; text-align: center" | 
|-
| style="width: 20%" | [[Guide de styles AFIBRA/12C. IPA Anglaise|12C. IPA anglaise]] 
| style="width: 10%; text-align: center; background-color: rgb(102, 255, 204)" | ok 
| style="width: 10%; text-align: center; background-color: rgb(102, 255, 204)" | ok 
| style="width: 10%; text-align: center; background-color: rgb(102, 255, 204)" | ok 
| style="width: 10%; text-align: center; background-color: rgb(102, 255, 204);" | 6ril
| style="width: 10%; text-align: center" | 
| style="width: 10%; text-align: center" | 
| style="width: 10%; text-align: center" | 
|}

== BIERE BRUNE ANGLAISE ==

Bien que la Dark Mild, la Brown Ale ou le Porter Anglais aient toutes une histoire et des antécédents riches et variés, ce guide s'attache à décrire les versions modernes de ces styles. Ils sont regroupés dans cette catégorie à des fins d'évaluation ou de comparaisons uniquement, car ils présent souvent des saveurs et un équilibre similaires et non pas pour leur ascendance commune. Les caractéristiques sont similaires : force faible à modérée, couleur sombre, équilibre général malté, et ascendance britannique. Ces styles n'ont pourtant aucune filiation l'un à l'autre au sens ou aucun de ces styles n'est une évolution d'un autre ou ne dérive d'un autre. Le nom de la catégorie n'a jamais été utilisé auparavant pour décrire ce regroupement de bières; il est le nom que nous avons choisi pour une catégorie de concours. La "Bière Brune" était un produit historique important et différent et n'a aucun lien avec le nom de cette catégorie.

{| style="width: 100%" border="1" cellpadding="1" cellspacing="0"
|-
! style="width: 20%; background-color: rgb(255, 255, 204)" scope="col" | Style 
! style="width: 10%; background-color: rgb(255, 255, 204)" scope="col" | Page 
! style="width: 10%; background-color: rgb(255, 255, 204)" scope="col" | Fiche 
! style="width: 10%; background-color: rgb(255, 255, 204)" scope="col" | VO 
! style="width: 10%; background-color: rgb(255, 255, 204)" scope="col" | Traduction 
! style="width: 10%; background-color: rgb(255, 255, 204)" scope="col" | Relecture 
! style="width: 10%; background-color: rgb(255, 255, 204)" scope="col" | Photo 
! style="width: 10%; background-color: rgb(255, 255, 204)" scope="col" | AFIBRA 
|-
| style="width: 20%" | [[Guide de styles BJCP/13A. Dark Mild|13A. Dark Mild]] 
| style="width: 10%; text-align: center; background-color: rgb(102, 255, 204)" | ok 
| style="width: 10%; text-align: center; background-color: rgb(102, 255, 204)" | ok 
| style="width: 10%; text-align: center; background-color: rgb(102, 255, 204)" | ok 
| style="width: 10%; text-align: center; background-color: rgb(102, 255, 204);" | 6ril 
| style="width: 10%; text-align: center" | 
| style="width: 10%; text-align: center" | 
| style="width: 10%; text-align: center" | 
|-
| style="width: 20%" | [[Guide de styles BJCP/13B. Ale Brune Anglaise|13B. Ale Brune Anglaise]] 
| style="width: 10%; text-align: center; background-color: rgb(102, 255, 204)" | ok 
| style="width: 10%; text-align: center; background-color: rgb(102, 255, 204)" | ok 
| style="width: 10%; text-align: center; background-color: rgb(102, 255, 204)" | ok 
| style="width: 10%; text-align: center; background-color: rgb(102, 255, 204);" | 6ril
| style="width: 10%; text-align: center" | 
| style="width: 10%; text-align: center" | 
| style="width: 10%; text-align: center" | 
|-
| style="width: 20%" | [[Guide de styles BJCP/13C. Porter Anglais|13C. Porter Anglais]] 
| style="width: 10%; text-align: center; background-color: rgb(102, 255, 204)" | ok 
| style="width: 10%; text-align: center; background-color: rgb(102, 255, 204)" | ok 
| style="width: 10%; text-align: center; background-color: rgb(102, 255, 204)" | ok 
| style="width: 10%; text-align: center" | 
| style="width: 10%; text-align: center" | 
| style="width: 10%; text-align: center" | 
| style="width: 10%; text-align: center" | 
|}

== ALE ECOSSAISE ==

La véritable origine du nom Alee au ‘schilling’ (schilling ale) a été décrite de manière incorrecte durant des années. Un style unique de bière n'a jamais été désigné par  60, 70 ou 80 schillings. Le schilling fait ici seulement référence au coût du barril de bière. c'est à dire qu'il y avait des bières à 54 schillings (Stouts) jusqu'à 86 schillings (IPA) etc... Les ales ecossaises dont il est question ici etaient désignées comme étant légères (Scottish Light), costauds (Scottish Heavy) et  Export (Scottish Export), ce qui couvrait une gamme de prix entre 60 et 90 schillings le baril de bière. Celles-ci etaient caractérisées simplement par leur couleur foncées et leurs saveurs maltées. Les lager (120 schilling ales) sont en dehors du scope de cette catégorie, de même que les blondes ecossaises les plus fortes (aka Wee Heavy).Le guide sur les  blondes ecossaises légères, costauds ou exports rapporte à peu près les même commentaires pour chacun de ces styles de bières. Avec l'augmentation de la densité, le caractère de la bière est de plus en plus marqué. Historiquement, les trois types de bières étaient liées aux différentes forces de celles ci, et représentaient une adaptation desAles Anglaises mais avec une force et un houblonnage moindre, ainsi qu'une couleur plus foncée (souvent due aux additions de malts caramels). Les versions plus modernes (apres la seconde guerre mondiale) tendent à utiliser des combinaisons de matls plus complexes.

{| style="width: 100%" border="1" cellpadding="1" cellspacing="0"
|-
! style="width: 20%; background-color: rgb(255, 255, 204)" scope="col" | Style 
! style="width: 8%; background-color: rgb(255, 255, 204)" scope="col" | Page 
! style="width: 8%; background-color: rgb(255, 255, 204)" scope="col" | Fiche 
! style="width: 8%; background-color: rgb(255, 255, 204)" scope="col" | VO 
! style="width: 8%; background-color: rgb(255, 255, 204)" scope="col" | Traduction 
! style="width: 8%; background-color: rgb(255, 255, 204)" scope="col" | Relecture 
! style="width: 8%; background-color: rgb(255, 255, 204)" scope="col" | Photo 
! style="width: 8%; background-color: rgb(255, 255, 204)" scope="col" | AFIBRA 
|-
| style="width: 20%; background-color: rgb(102, 255, 204)" | [[Guide de styles AFIBRA/14A. Scottish Light|14A. Scottish Light]] 60/- 
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204)" | ok 
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204)" | ok 
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204)" | 2015 
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204)" | Chente
| style="width: 8%; text-align: center" | 
| style="width: 8%; text-align: center" | 
| style="width: 8%; text-align: center" | 
|-
| style="width: 20%" | [[Guide de styles AFIBRA/14B. Scottish Heavy|14B. Scottish Heavy]] 70/- 
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204)" | ok 
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204)" | ok 
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204)" | 2015 
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204)" | Chente 
| style="width: 8%; text-align: center" | 
| style="width: 8%; text-align: center" | 
| style="width: 8%; text-align: center" | 
|-
| style="width: 20%" | [[Guide de styles AFIBRA/14C. Scottish Export|14C. Scottish Export]]* 80/- 
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204)" | ok 
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204)" | ok 
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204)" | 2015 
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204)" | Chente 
| style="width: 8%; text-align: center" | 
| style="width: 8%; text-align: center" | 
| style="width: 8%; text-align: center" | 
|-
| style="width: 20%" | ([[Guide de styles AFIBRA/9E. Strong Scotch Ale|9E. Strong Scotch Ale]] -> [[Guide de styles AFIBRA/17C. Wee Heavy|17C. Wee Heavy]]) 
| style="width: 8%; text-align: center" | 
| style="width: 8%; text-align: center" | 
| style="width: 8%; text-align: center" | 
| style="width: 8%; text-align: center" | Miko 
| style="width: 8%; text-align: center" | 
| style="width: 8%; text-align: center" | 
| style="width: 8%; text-align: center" | 
|}

== BIERE IRLANDAISE ==

Les bières irlandaises traditionnelles figurant dans cette catégorie sont de couleur ambrée à brune, de fermentation haute, de modérée à légèrement fortes et sont souvent confondues en raison de différences avec les versions d'exportation, ou trop axés sur les spécificités des bières produites en volume par des grandes marques. Chacun des styles dans ce groupe a une gamme plus large qu'on ne le croit

{| style="width: 100%" border="1" cellpadding="1" cellspacing="0"
|-
! style="background-color: rgb(255, 255, 204); width: 20%" scope="col" | Style 
! style="width: 8%; background-color: rgb(255, 255, 204)" scope="col" | Page 
! style="width: 8%; background-color: rgb(255, 255, 204)" scope="col" | Fiche 
! style="width: 8%; background-color: rgb(255, 255, 204)" scope="col" | VO 
! style="width: 8%; background-color: rgb(255, 255, 204)" scope="col" | Traduction 
! style="width: 8%; background-color: rgb(255, 255, 204)" scope="col" | Relecture 
! style="width: 8%; background-color: rgb(255, 255, 204)" scope="col" | Photo 
! style="width: 8%; background-color: rgb(255, 255, 204)" scope="col" | AFIBRA 
|-
| style="width: 20%" | [[Guide de styles AFIBRA/9D. Irish Red Ale|15A. Irish Red Ale]] (IRA) 
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204)" | ok 
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204)" | ok 
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204)" | 2015
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204);" | JL
| style="width: 8%; text-align: center" | 
| style="width: 8%; text-align: center" | 
| style="width: 8%; text-align: center" | 
|-
| style="width: 20%" | [[Guide de styles AFIBRA/13A. Dry Stout|15B. Stout Irlandais ]] (Dry Stout) 
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204)" | ok 
| style="width: 8%; text-align: center" | 2008
| style="width: 8%; text-align: center" | 
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204);" | JL
| style="width: 8%; text-align: center" | 
| style="width: 8%; text-align: center" | 
| style="width: 8%; text-align: center" | 
|-
| style="width: 20%" | [[Guide de styles AFIBRA/13D. Foreign Extra Stout|15C. Extra Stout Irlandais]] (Foreign Extra Stout) 
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204)" | ok 
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204)" | ok
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204)" | 2015
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204);" | JL
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204);" | 
| style="width: 8%; text-align: center" | 
| style="width: 8%; text-align: center" | 
|}

== BIERE NOIRE BRITANIQUE ==

Catégorie des bières noires d'origines britaniques de style Stout de moyennes à fortes, de douces à amères. Originaires pour la plupart d'Angleterre même si maintenant très associées à l'Irlande, ce style britanique se retrouve maintenant dans la plupart des pays anglo-saxons. 

{| style="width: 100%" border="1" cellpadding="1" cellspacing="0"
|-
! style="background-color: rgb(255, 255, 204); width: 20%" scope="col" | Style 
! style="width: 8%; background-color: rgb(255, 255, 204)" scope="col" | Page 
! style="width: 8%; background-color: rgb(255, 255, 204)" scope="col" | Fiche 
! style="width: 8%; background-color: rgb(255, 255, 204)" scope="col" | VO 
! style="width: 8%; background-color: rgb(255, 255, 204)" scope="col" | Traduction 
! style="width: 8%; background-color: rgb(255, 255, 204)" scope="col" | Relecture 
! style="width: 8%; background-color: rgb(255, 255, 204)" scope="col" | Photo 
! style="width: 8%; background-color: rgb(255, 255, 204)" scope="col" | AFIBRA 
|-
| style="width: 20%" | [[Guide de styles AFIBRA/16A. Sweet Stout|16A. Sweet Stout]] 
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204);" | ok
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204);" | 1.03
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204);" | 2015
| style="width: 8%; text-align: center" | 
| style="width: 8%; text-align: center" | 
| style="width: 8%; text-align: center" | 
| style="width: 8%; text-align: center" | 
|-
| style="width: 20%" | [[Guide de styles AFIBRA/16B. Oatmeal Stout|1]][[Guide de styles AFIBRA/16B. Oatmeal Stout|6B. Oatmeal Stout]] 
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204);" | ok
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204);" | 1.03
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204);" | 2015
| style="width: 8%; text-align: center" | 
| style="width: 8%; text-align: center" | 
| style="width: 8%; text-align: center" | 
| style="width: 8%; text-align: center" | 
|-
| style="width: 20%" | [[16C. Tropical Stout|16C. Tropical Stout]] 
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204);" | ok
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204);" | 1.03
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204);" | 2015
| style="width: 8%; text-align: center" | 
| style="width: 8%; text-align: center" | 
| style="width: 8%; text-align: center" | 
| style="width: 8%; text-align: center" | 
|-
| style="width: 20%" | [[Guide de styles AFIBRA/16D. Foreign Extra Stout|16D. Foreign Extra Stout]] 
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204);" | ok
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204);" | 1.03
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204);" | 2015
| style="width: 8%; text-align: center" | 
| style="width: 8%; text-align: center" | 
| style="width: 8%; text-align: center" | 
| style="width: 8%; text-align: center" | 
|}

== BIERE FORTE ANGLAISE ==

''This category contains the stronger, non-roasty beers of the British Isles.''

{| style="width: 100%" border="1" cellpadding="1" cellspacing="0"
|-
! style="width: 20%; background-color: rgb(255, 255, 204)" scope="col" | Style 
! style="width: 8%; background-color: rgb(255, 255, 204)" scope="col" | Page 
! style="width: 8%; background-color: rgb(255, 255, 204)" scope="col" | Fiche 
! style="width: 8%; background-color: rgb(255, 255, 204)" scope="col" | VO 
! style="width: 8%; background-color: rgb(255, 255, 204)" scope="col" | Traduction 
! style="width: 8%; background-color: rgb(255, 255, 204)" scope="col" | Relecture 
! style="width: 8%; background-color: rgb(255, 255, 204)" scope="col" | Photo 
! style="width: 8%; background-color: rgb(255, 255, 204)" scope="col" | AFIBRA 
|-
| style="width: 20%" | [[Guide de styles AFIBRA/117A. Ale Forte Anglaise|17A. Ale Forte Anglaise]]
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204)" | OK
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204)" | ok
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204)" | 2015
| 
| 
| 
| 
|-
| style="width: 20%" | [[Guide de styles AFIBRA/17B. Old Ale|17B. Old Ale]] 
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204)" | OK
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204)" | ok
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204)" | 2015 
| 
| 
| 
| 
|-
| style="width: 20%" | [[Guide de styles AFIBRA/17C. Wee Heavy|17C. Wee Heavy]] 
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204)" | OK
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204)" | ok
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204)" | 2015 
| 
| 
| 
| 
|-
| style="width: 20%" | [[Guide de styles AFIBRA/17D.Barleywine Anglais|17D.Barleywine Anglais]] 
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204)" | OK
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204)" | ok
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204)" | 2015 
| 
| 
| 
| 
|}

== PALE ALE AMERICAINE ==

Cette catégorie regroupe les pale ale américaine modernes de force moyenne, couleur claire, à la saveur modérement maltées et modérément amère. 

{| style="width: 100%" border="1" cellpadding="1" cellspacing="0"
|-
! style="width: 20%; background-color: rgb(255, 255, 204)" scope="col" | Style 
! style="width: 8%; background-color: rgb(255, 255, 204)" scope="col" | Page 
! style="width: 8%; background-color: rgb(255, 255, 204)" scope="col" | Fiche 
! style="width: 8%; background-color: rgb(255, 255, 204)" scope="col" | VO 
! style="width: 8%; background-color: rgb(255, 255, 204)" scope="col" | Traduction 
! style="width: 8%; background-color: rgb(255, 255, 204)" scope="col" | Relecture 
! style="width: 8%; background-color: rgb(255, 255, 204)" scope="col" | Photo 
! style="width: 8%; background-color: rgb(255, 255, 204)" scope="col" | AFIBRA 
|-
| style="width: 20%" | [[Guide de styles AFIBRA/18A. Blonde Ale|18A. Blonde Ale]]
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204);" | ok
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204);" | 1.03
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204);" | 2015
| style="width: 8%; text-align: center;" | chente
| style="width: 8%; text-align: center;" | 
| style="width: 8%; text-align: center;" | 
| style="width: 8%; text-align: center;" | 
|-
| style="width: 20%" | [[Guide de styles AFIBRA/18B. American Pale Ale|18B. American Pale Ale]] 
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204);" | ok
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204);" | 1.03
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204);" | 2015
| style="width: 8%; text-align: center;" | chente
| style="width: 8%; text-align: center;" | 
| style="width: 8%; text-align: center;" | 
| style="width: 8%; text-align: center;" | 
|}

== BIERE BRUNE ET AMBREE AMERICAINE ==

''This category contains modern American amber and brown warm-fermented beers of standard strength that can be balanced to bitter.''

{| style="width: 100%" border="1" cellpadding="1" cellspacing="0"
|-
! style="width: 20%; background-color: rgb(255, 255, 204)" scope="col" | Style 
! style="width: 8%; background-color: rgb(255, 255, 204)" scope="col" | Page 
! style="width: 8%; background-color: rgb(255, 255, 204)" scope="col" | Fiche 
! style="width: 8%; background-color: rgb(255, 255, 204)" scope="col" | VO 
! style="width: 8%; background-color: rgb(255, 255, 204)" scope="col" | Traduction 
! style="width: 8%; background-color: rgb(255, 255, 204)" scope="col" | Relecture 
! style="width: 8%; background-color: rgb(255, 255, 204)" scope="col" | Photo 
! style="width: 8%; background-color: rgb(255, 255, 204)" scope="col" | AFIBRA 
|-
| style="width: 20%" | [[Guide de styles AFIBRA/19A. American Amber Ale|19A. American Amber Ale]]
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204);" | ok
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204);" | 1.03
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204);" | 2015
| style="width: 8%; text-align: center;" | 
| style="width: 8%; text-align: center;" | 
| style="width: 8%; text-align: center;" | 
| style="width: 8%; text-align: center;" | 
|-
| style="width: 20%" | [[Guide de styles AFIBRA/19B. California Common|19B. California Common]] 
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204);" | ok
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204);" | 1.03
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204);" | 2015
| style="width: 8%; text-align: center;" | 
| style="width: 8%; text-align: center;" | 
| style="width: 8%; text-align: center;" | 
| style="width: 8%; text-align: center;" | 
|-
| style="width: 20%" | [[Guide de styles AFIBRA/19C. American Brown Ale|19C. American Brown Ale]] 
| style="width: 8%; text-align: center;" | 
| style="width: 8%; text-align: center;" | 
| style="width: 8%; text-align: center;" | 
| style="width: 8%; text-align: center;" | 
| style="width: 8%; text-align: center;" | 
| style="width: 8%; text-align: center;" | 
| style="width: 8%; text-align: center;" | 
|}

== PORTER ET STOUT AMERICAINS ==

Ces bières sont toutes des évolutions de leurs cousines anglaises de renom et ont été totalement revisitées par les brasseries artisanales américaines. Généralement plus houblonées, plus fortes, plus pousées en gout torrefié, ces bières ont une histoire et un profil qui en fait un style à part entière.

{| style="width: 100%" border="1" cellpadding="1" cellspacing="0"
|-
! style="width: 20%; background-color: rgb(255, 255, 204)" scope="col" | Style 
! style="width: 8%; background-color: rgb(255, 255, 204)" scope="col" | Page 
! style="width: 8%; background-color: rgb(255, 255, 204)" scope="col" | Fiche 
! style="width: 8%; background-color: rgb(255, 255, 204)" scope="col" | VO 
! style="width: 8%; background-color: rgb(255, 255, 204)" scope="col" | Traduction 
! style="width: 8%; background-color: rgb(255, 255, 204)" scope="col" | Relecture 
! style="width: 8%; background-color: rgb(255, 255, 204)" scope="col" | Photo 
! style="width: 8%; background-color: rgb(255, 255, 204)" scope="col" | AFIBRA 
|-
| style="width: 20%" | [[Guide de styles AFIBRA/12B. Robust Porter|20A. American Porter / Robust Porter]]
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204)" | ok
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204)" | 1.03
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204)" | 2015
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204)" | Partielle
| style="width: 8%; text-align: center;" | 
| style="width: 8%; text-align: center;" | 
| style="width: 8%; text-align: center;" | 
|-
| style="width: 20%" | [[Guide de styles AFIBRA/20B. American Stout|20B. American Stout]] 
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204);" | ok
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204);" | 1.03
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204);" | 2015
| style="width: 8%; text-align: center;" | 
| style="width: 8%; text-align: center;" | 
| style="width: 8%; text-align: center;" | 
| style="width: 8%; text-align: center;" | 
|-
| style="width: 20%" | [[Guide de styles AFIBRA/20C. Imperial Stout|20C. Imperial Stout]][[Guide de styles AFIBRA/20C. Imperial Stout| / Russian Imperial Stout]] 
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204);" | ok
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204);" | 1.03
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204);" | 2015
| style="width: 8%; text-align: center;" | 
| style="width: 8%; text-align: center;" | 
| style="width: 8%; text-align: center;" | 
| style="width: 8%; text-align: center;" | 
|}

== IPA - INDIA PALE ALE ==

La nouvelle catégorie IPA est spécifiques aux IPAs américaines modernes et toutes les variantes qui en découlent. Cela n'implique pas que les IPAs anglaises ne sont pas à proprement parler des IPAs ou qu'il n'y a pas de relations entre elles. Ce n'est qu'une façon arbitraire de grouper des styles similaires afin de les faire concourir dans la même catégorie. Les [[Guide de styles AFIBRA/12C. IPA Anglaise|IPAs anglaises]] sont regroupées avec les autres bières anglaises, et les IPAs double plus forte avec les [http://www.brassageamateur.com/wiki/index.php/Guide_de_styles_AFIBRA#22._ALE_AMERICAINE_FORTE bières américaines fortes]. Le terme d'IPA en lui même n'est pas intentionnellement décomposé en "India Pale Ale" car aucune de ses bières n'a jamais fais le voyage aux Indes comme c'était historiquement le cas et beaucoup d'entre elles ne sont même pas blonde (pale). Bien que, le terme d'IPA soit devenu un style à part entière dans le brassage actuel.

{| style="width: 100%" border="1" cellpadding="1" cellspacing="0"
|-
! style="background-color: rgb(255, 255, 204); width: 20%" scope="col" | Style 
! style="width: 8%; background-color: rgb(255, 255, 204)" scope="col" | Page 
! style="width: 8%; background-color: rgb(255, 255, 204)" scope="col" | Fiche 
! style="width: 8%; background-color: rgb(255, 255, 204)" scope="col" | VO 
! style="width: 8%; background-color: rgb(255, 255, 204)" scope="col" | Traduction 
! style="width: 8%; background-color: rgb(255, 255, 204)" scope="col" | Relecture 
! style="width: 8%; background-color: rgb(255, 255, 204)" scope="col" | Photo 
! style="width: 8%; background-color: rgb(255, 255, 204)" scope="col" | AFIBRA 
|-
| style="width: 20%" | [[Guide de styles AFIBRA/21A. IPA Américaine|21A. IPA Américaine]] 
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204);" | ok
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204);" | 1.03
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204);" | 2015
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204);" | Simon Roy 
| style="width: 8%; text-align: center" | 
| style="width: 8%; text-align: center" | 
| style="width: 8%; text-align: center" | 
|-
| style="width: 20%" | [http://www.brassageamateur.com/wiki/index.php/21B._Specialty_IPA 21B. Specialty IPA] 
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204);" | ok
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204);" | 1.03
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204);" | 2015
| style="width: 8%; text-align: center" | 
| style="width: 8%; text-align: center" | 
| style="width: 8%; text-align: center" | 
| style="width: 8%; text-align: center" | 
|-
| style="width: 20%" | [[Guide de styles BJCP/21B. 1. IPA belge|21B. 1. IPA belge]] 
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204);" | ok 
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204);" | ok 
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204);" | 2015
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204);" | Ark 
| style="width: 8%; text-align: center" | 
| style="width: 8%; text-align: center" | 
| style="width: 8%; text-align: center" | 
|-
| style="width: 20%" | [[Guide de styles AFIBRA/21B.2 Black IPA|21B. 2. Black IPA]] 
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204)" | ok 
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204)" | ok 
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204)" | ok 
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204)" | Simon Roy 
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204)" | ok 
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204)" | ok 
| style="width: 8%; text-align: center" | 
|-
| style="width: 20%" | [[21B. 3. Brown IPA|21B. 3. Brown IPA]] 
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204);" | ok 
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204);" | ok 
| style="width: 8%; text-align: center" | 
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204);" | Ark 
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204);" | 
| style="width: 8%; text-align: center" | 
| style="width: 8%; text-align: center" | 
|-
| style="width: 20%" | [[21B. 4. Red IPA|21B. 4. Red IPA]] 
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204);" | ok 
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204);" | ok 
| style="width: 8%; text-align: center" | 
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204);" | Ark 
| style="width: 8%; text-align: center" | 
| style="width: 8%; text-align: center" | 
| style="width: 8%; text-align: center" | 
|-
| style="width: 20%" | [[21B. 5. Rye IPA|21B. 5. Rye IPA]] 
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204);" | ok 
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204);" | ok 
| style="width: 8%; text-align: center" | 
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204);" | Ark 
| style="width: 8%; text-align: center" | 
| style="width: 8%; text-align: center" | 
| style="width: 8%; text-align: center" | 
|-
| style="width: 20%" | [[21B. 6. White IPA|21B. 6. White IPA]] 
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204);" | ok 
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204);" | ok 
| style="width: 8%; text-align: center" | 
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204);" | Ark 
| style="width: 8%; text-align: center" | 
| style="width: 8%; text-align: center" | 
| style="width: 8%; text-align: center" | 
|}

== BIERE AMERICAINE FORTE ==

Cette catégorie inclue les ales fortes américaines avec une balance variée de houblon et de malt. Cette catégorie est plutôt définie par la haute teneur en alcool et le manque d'arôme grillés.

{| style="width: 100%" border="1" cellpadding="1" cellspacing="0"
|-
! style="width: 20%; background-color: rgb(255, 255, 204)" scope="col" | Style 
! style="width: 8%; background-color: rgb(255, 255, 204)" scope="col" | Page 
! style="width: 8%; background-color: rgb(255, 255, 204)" scope="col" | Fiche 
! style="width: 8%; background-color: rgb(255, 255, 204)" scope="col" | VO 
! style="width: 8%; background-color: rgb(255, 255, 204)" scope="col" | Traduction 
! style="width: 8%; background-color: rgb(255, 255, 204)" scope="col" | Relecture 
! style="width: 8%; background-color: rgb(255, 255, 204)" scope="col" | Photo 
! style="width: 8%; background-color: rgb(255, 255, 204)" scope="col" | AFIBRA 
|-
| style="width: 20%" | [[Guide de styles AFIBRA/14C. Imperial IPA|22A. Double IPA / Imperial IPA]]
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204)" | ok
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204)" | 1.03
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204)" | 2015 
| style="text-align: center; background-color: rgb(102, 255, 204);" | Ark 
| 
| 
| 
|-
| [[Guide de styles AFIBRA/22B. American Strong Ale|22B. American Strong Ale]] 
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204)" | ok
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204)" | 1.03
| style="width: 8%; background-color: rgb(102, 255, 204); text-align: center" | 2015 
| style="text-align: center; background-color: rgb(102, 255, 204)" | Ark 
| style="text-align: center" | 
| style="text-align: center" | 
| style="text-align: center" | 
|-
| [[Guide de styles AFIBRA/19C. Barleywine Américain|22C. Barleywine Américain]] 
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204)" | ok
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204)" | 1.03
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204)" | 2015 
| style="text-align: center; background-color: rgb(102, 255, 204);" | Ark 
| 
| 
| 
|-
| [[Guide de styles AFIBRA/22D. Wheatwine|22D. Wheatwine]] 
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204)" | ok
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204)" | 1.03
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204)" | 2015 
| style="text-align: center; background-color: rgb(102, 255, 204);" | Ark 
| 
| 
| 
|}

== BIERE ACIDE EUROPEENNE ==

Cette catégorie comprend les styles de bière acides traditionnelles d’Europe qui sont toujours produites, beaucoup (mais pas toutes) ayant une composante de blé. La plupart ont une faible amertume, l’acidité de la bière offrant l’équilibre habituellement apporté par l’amertume du houblon.  Certaines sont sucrées ou aromatisées, soit à la brasserie soit lors de leur consommation.

{| style="width: 100%" border="1" cellpadding="1" cellspacing="0"
|-
! style="width: 20%; background-color: rgb(255, 255, 204)" scope="col" | Style 
! style="width: 8%; background-color: rgb(255, 255, 204)" scope="col" | Page 
! style="width: 8%; background-color: rgb(255, 255, 204)" scope="col" | Fiche 
! style="width: 8%; background-color: rgb(255, 255, 204)" scope="col" | VO 
! style="width: 8%; background-color: rgb(255, 255, 204)" scope="col" | Traduction 
! style="width: 8%; background-color: rgb(255, 255, 204)" scope="col" | Relecture 
! style="width: 8%; background-color: rgb(255, 255, 204)" scope="col" | Photo 
! style="width: 8%; background-color: rgb(255, 255, 204)" scope="col" | AFIBRA 
|-
| style="width: 20%" | [[Guide de styles AFIBRA/23A. Berliner Weisse|23A. Berliner Weisse]]
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204)" | ok
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204)" | ok
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204)" | 2015
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204)" | partielle
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204)" | 
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204)" | 
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204)" | 
|-
| style="width: 20%" | [[Guide de styles AFIBRA/23B. Rouge des Flandres|23B. Rouge des Flandres]] 
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204)" | ok
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204)" | 1.03
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204)" | 2015
| 
| 
| 
| 
|-
| [[Guide de styles AFIBRA/23C. Brune des Flandres-Vieille Brune-Oud Bruin|23C. Brune des Flandres - Vieille Brune - Oud Bruin]] 
| style="text-align: center; background-color: rgb(102, 255, 204)" | ok
| style="text-align: center; background-color: rgb(102, 255, 204)" | 1.03
| style="text-align: center; background-color: rgb(102, 255, 204)" | 2015
| 
| 
| 
| 
|-
| [[Guide de styles AFIBRA/23D. Lambic|23D. Lambic]] 
| style="text-align: center; background-color: rgb(102, 255, 204)" | ok
| style="text-align: center; background-color: rgb(102, 255, 204)" | 1.03
| style="text-align: center; background-color: rgb(102, 255, 204)" | 2015
| 
| 
| 
| 
|-
| [[Guide de styles AFIBRA/23E. Gueuze|23E. Gueuze]] 
| style="text-align: center; background-color: rgb(102, 255, 204)" | ok
| style="text-align: center; background-color: rgb(102, 255, 204)" | 1.03
| style="text-align: center; background-color: rgb(102, 255, 204)" | 2015
| 
| 
| 
| 
|-
| [[Guide de styles AFIBRA/23F. Lambic aux fruits|23F. Lambic aux fruits]] 
| style="text-align: center" | ok
| style="text-align: center" | 1.03
| style="text-align: center" | 2015
| 
| 
| 
| 
|-
| [[Guide de styles AFIBRA/23G. Gueuze aux fruits|23G. Gueuze aux fruits]] 
| style="text-align: center" | ok
| style="text-align: center" | 1.03
| style="text-align: center" | Absent
| style="text-align: center" | A créer
| 
| 
| 
|-
| [[Guide de styles AFIBRA/17A. Faro|23H. Faro]] 
| style="text-align: center" | ok
| style="text-align: center" | 1.03
| style="text-align: center" | Absent 
| style="text-align: center" | A créer 
| 
| 
| 
|}

== BIERE BELGE ==

''This category contains the maltier to balanced, more highly flavored Belgian and French ales.''

{| style="width: 100%" border="1" cellpadding="1" cellspacing="0"
|-
! style="width: 20%; background-color: rgb(255, 255, 204)" scope="col" | Style 
! style="width: 8%; background-color: rgb(255, 255, 204)" scope="col" | Page 
! style="width: 8%; background-color: rgb(255, 255, 204)" scope="col" | Fiche 
! style="width: 8%; background-color: rgb(255, 255, 204)" scope="col" | VO 
! style="width: 8%; background-color: rgb(255, 255, 204)" scope="col" | Traduction 
! style="width: 8%; background-color: rgb(255, 255, 204)" scope="col" | Relecture 
! style="width: 8%; background-color: rgb(255, 255, 204)" scope="col" | Photo 
! style="width: 8%; background-color: rgb(255, 255, 204)" scope="col" | AFIBRA 
! style="width: 20%; background-color: rgb(255, 255, 204)" scope="col" | Traducteurs 
|-
| style="width: 20%" | [[Guide de styles AFIBRA/AEBH1 - Blanche Belge - Witbier|24A. Witbier]][[Guide de styles AFIBRA/AEBH1 - Blanche Belge - Witbier|- Blanche]]
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204)" | ok
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204)" | 1.03
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204)" | 2015
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204)" | 2015
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204)" | A relire
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204)" | 
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204)" | 
| style="width: 20%; text-align: center; background-color: rgb(102, 255, 204)" | Frangran1 et B&B 
|-
| style="width: 20%" | [[Guide de styles AFIBRA/24B. Belge blonde légère|24B. Belge Blonde Legère - Belgian Pale Ale]] 
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204)" | ok
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204)" | 1.03
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204)" | 
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204)" | 
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204)" | 
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204)" | 
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204)" | 
| style="width: 20%; text-align: center; background-color: rgb(102, 255, 204)" | 
|-
| style="width: 20%" | [[Guide de styles AFIBRA/AEFH12 - Bière de Garde|24C. Bière de Garde]]
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204)" | ok
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204)" | 1.03
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204)" | 
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204)" | Partielle
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204)" | 
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204)" | 
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204)" | 
| style="width: 20%; text-align: center; background-color: rgb(102, 255, 204)" | 
|}

== BIERE BELGE FORTE ==

This category contains the pale, well-attenuated, balanced to bitter beers, often more driven by yeast character than malt flavors, with generally higher alcohol (although a range exists within styles).

{| style="width: 100%" border="1" cellspacing="0" cellpadding="1"
|-
! style="background-color: rgb(255,255,204); width: 20%" scope="col" | Style 
! style="background-color: rgb(255,255,204); width: 8%" scope="col" | Page 
! style="background-color: rgb(255,255,204); width: 8%" scope="col" | Fiche 
! style="background-color: rgb(255,255,204); width: 8%" scope="col" | VO 
! style="background-color: rgb(255,255,204); width: 8%" scope="col" | Traduction 
! style="background-color: rgb(255,255,204); width: 8%" scope="col" | Relecture 
! style="background-color: rgb(255,255,204); width: 8%" scope="col" | Photo 
! style="background-color: rgb(255,255,204); width: 8%" scope="col" | AFIBRA 
|-
| style="width: 20%" | [[Guide de styles AFIBRA/25A. Belge blonde|25A. Belge blonde]]
| style="text-align: center; background-color: rgb(102,255,204); width: 8%" | ok
| style="text-align: center; background-color: rgb(102,255,204); width: 8%" | 1.03
| style="text-align: center; width: 8%" | 
| style="text-align: center; background-color: rgb(102,255,204); width: 8%" | Rodrik
| style="text-align: center; width: 8%" | 
| style="text-align: center; width: 8%" | 
| style="text-align: center; width: 8%" | 
|-
| style="width: 20%" | [[Guide de styles AFIBRA/25B. Saison|25B. Saison]] 
| style="text-align: center; background-color: rgb(102,255,204); width: 8%" | ok
| style="text-align: center; background-color: rgb(102,255,204); width: 8%" | 1.03
| style="text-align: center; width: 8%" | 
| style="text-align: center; background-color: rgb(102,255,204); width: 8%" | Rodrik
| style="text-align: center; width: 8%" | 
| style="text-align: center; width: 8%" | 
| style="text-align: center; width: 8%" | 
|-
| style="width: 20%" | [[Guide de styles AFIBRA/25C. Belge Dorée Forte|25C. Belge dorée Forte]] (Belgian Golden Strong Ale) 
| style="text-align: center; background-color: rgb(102,255,204); width: 8%" | ok
| style="text-align: center; background-color: rgb(102,255,204); width: 8%" | 1.03
| style="text-align: center; width: 8%" | 
| style="text-align: center; background-color: rgb(102,255,204); width: 8%" | Rodrik
| style="text-align: center; width: 8%" | 
| style="text-align: center; width: 8%" | 
| style="text-align: center; width: 8%" | 
|}

== BIERE TRAPPISTE ==

L'appellation Trappiste, ou Bière Trappiste, est une une appellation contrôlée pour des bières brassées au sein même de l'abbaye par ou sous contrôle des moines trappistes. Ces bières trappistes sont généralement de fermentation haute et doivent être brassées dans le respect des critères définis par l'Association Trappiste Internationale si elles veulent pouvoir arborer le logo '''''Authentic Trappist Product''''' délivré par cette association privée. Cependant nous pouvons aussi utiliser ce terme pour décrire un type ou des styles de bières produites par ces brasseries ou celles aux styles similaires.  Les bières de type Trappistes sont toutes caractérisées par une atténuation forte, une carbonatation importante en bouteille ainsi que des levures caractéristiques et souvent prédominante.

{| style="width: 100%" border="1" cellpadding="1" cellspacing="0"
|-
! style="width: 20%; background-color: rgb(255, 255, 204)" scope="col" | Style 
! style="width: 8%; background-color: rgb(255, 255, 204)" scope="col" | Page 
! style="width: 8%; background-color: rgb(255, 255, 204)" scope="col" | Fiche 
! style="width: 8%; background-color: rgb(255, 255, 204)" scope="col" | VO 
! style="width: 8%; background-color: rgb(255, 255, 204)" scope="col" | Traduction 
! style="width: 8%; background-color: rgb(255, 255, 204)" scope="col" | Relecture 
! style="width: 8%; background-color: rgb(255, 255, 204)" scope="col" | Photo 
! style="width: 8%; background-color: rgb(255, 255, 204)" scope="col" | AFIBRA 
|-
| style="width: 20%" | [[Guide de styles AFIBRA/26A. Trappiste Simple|26A. Trappiste Simple]]
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204)" | ok
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204)" | 1.03
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204)" | 2015
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204)" | Rodrik
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204);" | B&B
| style="width: 8%; text-align: center" | 
| style="width: 8%; text-align: center" | 
|-
| style="width: 20%" | [[Guide de styles AFIBRA/26B. Belge Double|26B. Belge Double]] 
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204)" | ok
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204)" | 1.03
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204)" | 2015
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204)" | Rodrik
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204);" | B&B 
| style="width: 8%; text-align: center" | 
| style="width: 8%; text-align: center" | 
|-
| style="width: 20%" | [[Guide de styles BJCP/26C. Belge Triple|26C. Belge Triple]] 
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204)" | ok
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204)" | 1.03
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204)" | 2015
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204)" | Rodrik
| style="width: 8%; text-align: center" | 
| style="width: 8%; text-align: center" | 
| style="width: 8%; text-align: center" | 
|-
| style="width: 20%" | [[Guide de styles BJCP/26D. Belgian Dark Strong Ale|26D. Brune Forte Belge]] 
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204)" | ok
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204)" | 1.03
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204)" | 2015
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204)" | Rodrik
| style="width: 8%; text-align: center" | 
| style="width: 8%; text-align: center" | 
| style="width: 8%; text-align: center" | 
|}

== INTRODUCTION AUX STYLES DE BIERES ORIGINALES ==

{| border="1" cellpadding="1" cellspacing="0" style="line-height: 20.7999992370605px; width: 1597px;"
|-
! scope="col" style="width: 466px; background-color: rgb(255, 255, 204);" | 
! scope="col" style="width: 183px; background-color: rgb(255, 255, 204);" | Page 
! scope="col" style="width: 184px; background-color: rgb(255, 255, 204);" | Fiche 
! scope="col" style="width: 184px; background-color: rgb(255, 255, 204);" | VO 
! scope="col" style="width: 184px; background-color: rgb(255, 255, 204);" | Traduction 
! scope="col" style="width: 184px; background-color: rgb(255, 255, 204);" | Relecture 
! scope="col" style="width: 184px; background-color: rgb(255, 255, 204);" | Relecture Finale 
|-
| style="width: 466px;" | [[BJCP 2015 - Introduction au style de Bières Originales|Introduction au style de bières originales]] 
| style="width: 183px; text-align: center; background-color: rgb(102, 255, 204);" | ok 
| style="width: 184px; text-align: center; background-color: rgb(102, 255, 204);" | ok 
| style="width: 184px; text-align: center; background-color: rgb(102, 255, 204);" | 2015
| style="width: 184px; text-align: center;" | 
| style="width: 184px; text-align: center;" | 
| style="width: 184px; text-align: center;" | 
|}

== AMERICAN WILD ALE ==

''The name American Wild Ale is in common use by craft brewers and homebrewers. However, the word Wild does not imply that these beers are necessarily spontaneously-fermented; rather, it indicates that they are influenced by microbes other than traditional brewer’s yeasts. This category is intended for a wide range of beers that do not fit traditional European sour or wild styles. All of the styles in this category are essentially specialty beers where many creative interpretations are possible, and the styles are defined only by the use of specific fermentation profiles and ingredients. As specialty styles, the mandatory description provided by the entrant is of the utmost importance to the judge. Throughout this category, Brett is used as an abbreviation for Brettanomyces. This is the term most craft brewers and homebrewers will use in conversation, if not in formal communications.''

{| style="width: 100%" border="1" cellpadding="1" cellspacing="0"
|-
! style="width: 20%; background-color: rgb(255, 255, 204)" scope="col" | Style 
! style="width: 8%; background-color: rgb(255, 255, 204)" scope="col" | Page 
! style="width: 8%; background-color: rgb(255, 255, 204)" scope="col" | Fiche 
! style="width: 8%; background-color: rgb(255, 255, 204)" scope="col" | VO 
! style="width: 8%; background-color: rgb(255, 255, 204)" scope="col" | Traduction 
! style="width: 8%; background-color: rgb(255, 255, 204)" scope="col" | Relecture 
! style="width: 8%; background-color: rgb(255, 255, 204)" scope="col" | Photo 
! style="width: 8%; background-color: rgb(255, 255, 204)" scope="col" | AFIBRA 
|-
| style="width: 20%" | [[Guide de styles BJCP/28A. Brett Beer|28A. Brett Beer]]
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204);" | OK
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204);" | 1.03
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204);" | 2015
| style="width: 8%; text-align: center;" | 
| style="width: 8%; text-align: center;" | 
| style="width: 8%; text-align: center;" | 
| style="width: 8%; text-align: center;" | 
|-
| style="width: 20%" | [[28B._Bière_Acide_de_Fermentation_Mixte|28B. Bière Acide de Fermentation Mixte]] 
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204);" | OK
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204);" | 1.03
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204);" | 2015
| style="width: 8%; text-align: center;" | 
| style="width: 8%; text-align: center;" | 
| style="width: 8%; text-align: center;" | 
| style="width: 8%; text-align: center;" | 
|-
| style="width: 20%" | [[28C._Wild_Beer|28C. Wild Beer]] 
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204);" | OK
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204);" | 1.03
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204);" | 2015
| style="width: 8%; text-align: center;" | 
| style="width: 8%; text-align: center;" | 
| style="width: 8%; text-align: center;" | 
| style="width: 8%; text-align: center;" | 
|}

== BIERE AUX FRUITS ==

''The Fruit Beer category is for beer made with any fruit or combination of fruit under the definitions of this category. The culinary, not botanical, definition of fruit is used here – fleshy, seed-associated structures of plants that are sweet or sour, and edible in the raw state. Examples include pome fruit (apple, pear, quince), stone fruit (cherry, plum, peach, apricot, mango, etc.), berries (any fruit with the word ‘berry’ in it), currants, citrus fruit, dried fruit (dates, prunes, raisins, etc.), tropical fruit (banana, pineapple, guava, papaya, etc.), figs, pomegranate, prickly pear, and so on. It does not mean spices, herbs, or vegetables as defined in Category 30, especially botanical fruit treated as culinary vegetables. Basically, if you have to justify a fruit using the word “technically” as part of the description, then that’s not what we mean.''

{| style="width: 100%" border="1" cellpadding="1" cellspacing="0"
|-
! style="width: 20%; background-color: rgb(255, 255, 204)" scope="col" | Style 
! style="width: 8%; background-color: rgb(255, 255, 204)" scope="col" | Page 
! style="width: 8%; background-color: rgb(255, 255, 204)" scope="col" | Fiche 
! style="width: 8%; background-color: rgb(255, 255, 204)" scope="col" | VO 
! style="width: 8%; background-color: rgb(255, 255, 204)" scope="col" | Traduction 
! style="width: 8%; background-color: rgb(255, 255, 204)" scope="col" | Relecture 
! style="width: 8%; background-color: rgb(255, 255, 204)" scope="col" | Photo 
! style="width: 8%; background-color: rgb(255, 255, 204)" scope="col" | AFIBRA 
|-
| style="width: 20%" | [[Guide de styles AFIBRA/29A. Bière aux fruits|29A. Bière aux fruits]]
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204);" | OK
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204);" | 1.03
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204);" | 2015
| style="width: 8%; text-align: center;" | 
| style="width: 8%; text-align: center;" | 
| style="width: 8%; text-align: center;" | 
| style="width: 8%; text-align: center;" | 
|-
| style="width: 20%" | [[29B. Bière aux fruits et aux épices|29B. Bière aux fruits et aux épices]] 
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204);" | OK
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204);" | 1.03
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204);" | 2015
| style="width: 8%; text-align: center;" | 
| style="width: 8%; text-align: center;" | 
| style="width: 8%; text-align: center;" | 
| style="width: 8%; text-align: center;" | 
|-
| style="width: 20%" | 29C. Bière aux fruits spéciale 
| style="width: 8%; text-align: center;" | 
| style="width: 8%; text-align: center;" | 
| style="width: 8%; text-align: center;" | 
| style="width: 8%; text-align: center;" | 
| style="width: 8%; text-align: center;" | 
| style="width: 8%; text-align: center;" | 
| style="width: 8%; text-align: center;" | 
|}

== BIERE AUX EPICES / HERBES / LEGUMES ==

Sont utilisés ici les noms communs des épices, des herbes et des légumes et non les noms scientifiques. En général, les épices sont des graines séchèes, des poudres, des racines, des écorces, etc.. de plantes utilisées en cuisine pour l'asaisonnement. Les végétaux sont des plantes à feuilles ou seulement une partie (feuilles, fleurs, pétales, tiges...) utilisés là aussi comme ingrédients culinaires. Les légumes sont savoureux, plus ou moins sucrés ou commestible cru, utilisés principalement cuit ou plus rarement cru. Certain légume peuvent être des fruits au sens botanique.

Cette catégorie regroupe de manière explicite toutes les épices, herbes, légumes, végétaux, aussi bien que toutes noix y compris la noix de coco, piments, café,  chocolat, pignons de pin, cynorrhodon, fleurs d'hibiscus, peaux et zestes de fruits (mais pas les jus), rhubarbe, et tout ce qui ressemble. Cela n'inclut pas les fruits et les graines culinaires. Les sirops ou sucres fermentiscibles (agave, nectar, sirop d'érable, mélasses, sorgho, miel...)  peuvent en faire partie mais uniquement en complément avec d'autres ingrédients autorisés et ne doivent représenter le caractère dominant. Toute combinaison des ingrédients admis peut aussi être considérée. (Voir la catégorie 29 pour la définition et les examples de fruits)

{| style="width: 100%" border="1" cellpadding="1" cellspacing="0"
|-
! style="width: 20%; background-color: rgb(255, 255, 204)" scope="col" | Style 
! style="width: 8%; background-color: rgb(255, 255, 204)" scope="col" | Page 
! style="width: 8%; background-color: rgb(255, 255, 204)" scope="col" | Fiche 
! style="width: 8%; background-color: rgb(255, 255, 204)" scope="col" | VO 
! style="width: 8%; background-color: rgb(255, 255, 204)" scope="col" | Traduction 
! style="width: 8%; background-color: rgb(255, 255, 204)" scope="col" | Relecture 
! style="width: 8%; background-color: rgb(255, 255, 204)" scope="col" | Photo 
! style="width: 8%; background-color: rgb(255, 255, 204)" scope="col" | AFIBRA 
|-
| style="width: 20%" | [[30A. Bière aux épices, herbes ou légumes|30A. Bière aux épices, herbes ou légumes]]
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204)" | ok
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204)" | 1.03
| style="width: 8%; text-align: center" | 
| style="width: 8%; text-align: center" | 
| style="width: 8%; text-align: center" | 
| style="width: 8%; text-align: center" | 
| style="width: 8%; text-align: center" | 
|-
| style="width: 20%" | [[Guide de styles BJCP/30B. Bière d'Automne|30B. Bière d'Automne]] 
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204);" | ok
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 255);" | 1.03
| style="width: 8%; text-align: center" | 
| style="width: 8%; text-align: center" | 
| style="width: 8%; text-align: center" | 
| style="width: 8%; text-align: center" | 
| style="width: 8%; text-align: center" | 
|-
| style="width: 20%" | [[Guide de styles BJCP/30C. Bière de Noël|30C. Bière de Noël]] 
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204);" | ok
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204);" | 1.03
| style="width: 8%; text-align: center" | 
| style="width: 8%; text-align: center" | 
| style="width: 8%; text-align: center" | 
| style="width: 8%; text-align: center" | 
| style="width: 8%; text-align: center" | 
|}

== BIERE ALTERNATIVE ==

''This category contains specialty beers that have some additional ingredient (grain or sugar) that adds a distinctive character.''

{| style="width: 100%" border="1" cellpadding="1" cellspacing="0"
|-
! style="width: 20%; background-color: rgb(255, 255, 204)" scope="col" | Style 
! style="width: 8%; background-color: rgb(255, 255, 204)" scope="col" | Page 
! style="width: 8%; background-color: rgb(255, 255, 204)" scope="col" | Fiche 
! style="width: 8%; background-color: rgb(255, 255, 204)" scope="col" | VO 
! style="width: 8%; background-color: rgb(255, 255, 204)" scope="col" | Traduction 
! style="width: 8%; background-color: rgb(255, 255, 204)" scope="col" | Relecture 
! style="width: 8%; background-color: rgb(255, 255, 204)" scope="col" | Photo 
! style="width: 8%; background-color: rgb(255, 255, 204)" scope="col" | AFIBRA 
|-
| style="width: 20%" | [[31A. Bière alternative à base de grain|31A. Bière alternative à base de grain]] 
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204);" | OK
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204);" | 1.03
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204);" | 2015
| style="width: 8%; text-align: center; background-color: rgb(255, 255, 255)" | 
| style="width: 8%; text-align: center; background-color: rgb(255, 255, 255)" | 
| style="width: 8%; text-align: center; background-color: rgb(255, 255, 255)" | 
| style="width: 8%; text-align: center; background-color: rgb(255, 255, 255)" | 
|-
| style="width: 20%; background-color: rgb(255, 255, 255)" | [[31B._Bière_alternative_à_base_de_sucre|31B. Bière alternative à base de sucre]] 
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204);" | OK
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204);" | 1.03
| style="width: 8%; text-align: center; background-color: rgb(255, 255, 255)" | 
| style="width: 8%; text-align: center; background-color: rgb(255, 255, 255)" | 
| style="width: 8%; text-align: center; background-color: rgb(255, 255, 255)" | 
| style="width: 8%; text-align: center; background-color: rgb(255, 255, 255)" | 
| style="width: 8%; text-align: center; background-color: rgb(255, 255, 255)" | 
|}

== BIERE FUMEE ==

Cette catégorie regroupe les bières avec un caractère fumé particulier.

{| style="width: 100%" border="1" cellpadding="1" cellspacing="0"
|-
! style="width: 20%; background-color: rgb(255, 255, 204)" scope="col" | Style 
! style="width: 8%; background-color: rgb(255, 255, 204)" scope="col" | Page 
! style="width: 8%; background-color: rgb(255, 255, 204)" scope="col" | Fiche 
! style="width: 8%; background-color: rgb(255, 255, 204)" scope="col" | VO 
! style="width: 8%; background-color: rgb(255, 255, 204)" scope="col" | Traduction 
! style="width: 8%; background-color: rgb(255, 255, 204)" scope="col" | Relecture 
! style="width: 8%; background-color: rgb(255, 255, 204)" scope="col" | Photo 
! style="width: 8%; background-color: rgb(255, 255, 204)" scope="col" | AFIBRA 
|-
| style="width: 20%" | [[Guide_de_styles_BJCP/32A._Bière_Fumée_Classique|32A. Bière Fumée Classique]] 
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204);" | OK
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204);" | 1.03
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204);" | 2015
| style="width: 8%; text-align: center; background-color: rgb(255, 255, 255)" | 
| style="width: 8%; text-align: center; background-color: rgb(255, 255, 255)" | 
| style="width: 8%; text-align: center; background-color: rgb(255, 255, 255)" | 
| style="width: 8%; text-align: center; background-color: rgb(255, 255, 255)" | 
|-
| style="width: 20%; background-color: rgb(255, 255, 255)" | [[32B. Bière Fumée Spéciale|32B. Bière Fumée Spéciale]] 
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204);" | OK
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204);" | 1.03
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204);" | 2015
| style="width: 8%; text-align: center; background-color: rgb(255, 255, 255)" | 
| style="width: 8%; text-align: center; background-color: rgb(255, 255, 255)" | 
| style="width: 8%; text-align: center; background-color: rgb(255, 255, 255)" | 
| style="width: 8%; text-align: center; background-color: rgb(255, 255, 255)" | 
|}

== BIERE VIEILLIE EN FUT ==

''This category contains specialty beers with a wood-aged character, with or without added alcohol character.''

{| style="width: 100%" border="1" cellpadding="1" cellspacing="0"
|-
! style="width: 20%; background-color: rgb(255, 255, 204)" scope="col" | Style 
! style="width: 8%; background-color: rgb(255, 255, 204)" scope="col" | Page 
! style="width: 8%; background-color: rgb(255, 255, 204)" scope="col" | Fiche 
! style="width: 8%; background-color: rgb(255, 255, 204)" scope="col" | VO 
! style="width: 8%; background-color: rgb(255, 255, 204)" scope="col" | Traduction 
! style="width: 8%; background-color: rgb(255, 255, 204)" scope="col" | Relecture 
! style="width: 8%; background-color: rgb(255, 255, 204)" scope="col" | Photo 
! style="width: 8%; background-color: rgb(255, 255, 204)" scope="col" | AFIBRA 
|-
| style="width: 20%" | [[Guide de styles AFIBRA/33A. Bières Vieillies en Fûts|33A. Bières Vieillies en Fûts]]
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204);" | OK
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204);" | 1.03
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204);" | 2015
| style="width: 8%; text-align: center; background-color: rgb(255, 255, 255)" | 
| style="width: 8%; text-align: center; background-color: rgb(255, 255, 255)" | 
| style="width: 8%; text-align: center; background-color: rgb(255, 255, 255)" | 
| style="width: 8%; text-align: center; background-color: rgb(255, 255, 255)" | 
|-
| style="width: 20%; background-color: rgb(255, 255, 255)" | 33B. Bières Vieillies en Fûts Originales
| style="width: 8%; text-align: center; background-color: rgb(255, 255, 255)" | 
| style="width: 8%; text-align: center; background-color: rgb(255, 255, 255)" | 
| style="width: 8%; text-align: center; background-color: rgb(255, 255, 255)" | 
| style="width: 8%; text-align: center; background-color: rgb(255, 255, 255)" | 
| style="width: 8%; text-align: center; background-color: rgb(255, 255, 255)" | 
| style="width: 8%; text-align: center; background-color: rgb(255, 255, 255)" | 
| style="width: 8%; text-align: center; background-color: rgb(255, 255, 255)" | 
|}

== BIERE SPECIALE ==

''While there are many Specialty-Type Beers in these guidelines, the Specialty Beer category is intended for those beers that do not fit anywhere else. As the number of Specialty-Type categories is quite large, most beers are expected to be entered elsewhere unless there is something quite unusual or unique about them. Please check each other Specialty-Type category first before deciding to enter a beer in one of these styles.''

{| border="1" cellpadding="1" cellspacing="0" style="line-height: 1.6; width: 100%;"
|-
! style="width: 20%; background-color: rgb(255, 255, 204)" scope="col" | Style 
! style="width: 8%; background-color: rgb(255, 255, 204)" scope="col" | Page 
! style="width: 8%; background-color: rgb(255, 255, 204)" scope="col" | Fiche 
! style="width: 8%; background-color: rgb(255, 255, 204)" scope="col" | VO 
! style="width: 8%; background-color: rgb(255, 255, 204)" scope="col" | Traduction 
! style="width: 8%; background-color: rgb(255, 255, 204)" scope="col" | Relecture 
! style="width: 8%; background-color: rgb(255, 255, 204)" scope="col" | Photo 
! style="width: 8%; background-color: rgb(255, 255, 204)" scope="col" | AFIBRA 
|-
| style="width: 20%" | [[Guide de styles BJCP/34A. Bière clônée|34A. Bière clônée]]
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204);" | OK
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204);" | 1.03
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204);" | 2015
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204);" | B&B
| style="width: 8%; text-align: center;" | 
| style="width: 8%; text-align: center;" | 
| style="width: 8%; text-align: center;" | 
|-
| style="width: 20%;" | [[34B. Bière de style mixte|34B. Bière de style mixte]] 
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204);" | OK
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204);" | 1.03
| style="width: 8%; text-align: center;" | 
| style="width: 8%; text-align: center;" | 
| style="width: 8%; text-align: center;" | 
| style="width: 8%; text-align: center;" | 
| style="width: 8%; text-align: center;" | 
|-
| style="width: 20%;" | [[34C. Bière Expérimentale|34C. Bière expérimentale]] 
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204);" | OK
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204);" | 1.03
| style="width: 8%; text-align: center;" | 
| style="width: 8%; text-align: center;" | 
| style="width: 8%; text-align: center;" | 
| style="width: 8%; text-align: center;" | 
| style="width: 8%; text-align: center;" | 
|}

== BIERE HISTORIQUE ==

The Historical Beer category contains styles that either have all but died out in modern times, or that were much more popular in past times and are known only through recreations. This category can also be used for traditional or indigenous beers of cultural importance within certain countries. Placing a beer in the historical category does not imply that it is not currently being produced, just that it is a very minor style or perhaps is in the process of rediscovery by craft brewers.

'''Entry Instructions:''' The entrant must either specify a style with a BJCP-supplied description from the list below, or specify a different historical beer style that is not described elsewhere in these guidelines. In the case of a style that has changed substantially over the years (such as Porter or Stout), the entrant may specify an existing BJCP style as well as an era (e.g., 1820 English Porter). When the entrant specifies any style not on the BJCP-supplied list, the entrant must provide a description of the style for the judges in sufficient detail to allow the beer to be judged. If a beer is entered with just a style name and no description, it is very unlikely that judges will understand how to judge it. Currently defined examples: Gose, Piwo Grodziskie, Lichtenhainer, Roggenbier, Sahti, Kentucky Common, Pre-Prohibition Lager, Pre-Prohibition Porter, London Brown Ale.

{| style="width: 100%" border="1" cellpadding="1" cellspacing="0"
|-
! style="width: 20%; background-color: rgb(255, 255, 204)" scope="col" | Style 
! style="width: 8%; background-color: rgb(255, 255, 204)" scope="col" | Page 
! style="width: 8%; background-color: rgb(255, 255, 204)" scope="col" | Fiche 
! style="width: 8%; background-color: rgb(255, 255, 204)" scope="col" | VO 
! style="width: 8%; background-color: rgb(255, 255, 204)" scope="col" | Traduction 
! style="width: 8%; background-color: rgb(255, 255, 204)" scope="col" | Relecture 
! style="width: 8%; background-color: rgb(255, 255, 204)" scope="col" | Photo 
! style="width: 8%; background-color: rgb(255, 255, 204)" scope="col" | AFIBRA 
|-
| style="width: 20%" | [[Guide de styles BJCP/BH1. Gose|BH1. Gose]]
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204)" | OK
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204)" | 1.03
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204);" | 2015
| style="width: 8%; text-align: center; background-color: rgb(255, 255, 255)" | 
| style="width: 8%; text-align: center; background-color: rgb(255, 255, 255)" | 
| style="width: 8%; text-align: center; background-color: rgb(255, 255, 255)" | 
| style="width: 8%; text-align: center; background-color: rgb(255, 255, 255)" | 
|-
| style="width: 20%" | [[BH2. Kentucky Common|BH2. Kentucky Common]] 
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204)" | OK
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204)" | 1.03
| style="width: 8%; text-align: center; background-color: rgb(255, 255, 255)" | 
| style="width: 8%; text-align: center; background-color: rgb(255, 255, 255)" | 
| style="width: 8%; text-align: center; background-color: rgb(255, 255, 255)" | 
| style="width: 8%; text-align: center; background-color: rgb(255, 255, 255)" | 
| style="width: 8%; text-align: center; background-color: rgb(255, 255, 255)" | 
|-
| style="width: 20%" | [[BH3. Lichtenhainer|BH3. Lichtenhainer]] 
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204)" | OK
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204)" | 1.03
| style="width: 8%; text-align: center; background-color: rgb(255, 255, 255)" | 
| style="width: 8%; text-align: center; background-color: rgb(255, 255, 255)" | 
| style="width: 8%; text-align: center; background-color: rgb(255, 255, 255)" | 
| style="width: 8%; text-align: center; background-color: rgb(255, 255, 255)" | 
| style="width: 8%; text-align: center; background-color: rgb(255, 255, 255)" | 
|-
| style="width: 20%" | [[BH4. London Brown Ale|BH4. London Brown Ale]] 
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204)" | OK
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204)" | 1.03
| style="width: 8%; text-align: center; background-color: rgb(255, 255, 255)" | 
| style="width: 8%; text-align: center; background-color: rgb(255, 255, 255)" | 
| style="width: 8%; text-align: center; background-color: rgb(255, 255, 255)" | 
| style="width: 8%; text-align: center; background-color: rgb(255, 255, 255)" | 
| style="width: 8%; text-align: center; background-color: rgb(255, 255, 255)" | 
|-
| style="width: 20%" | [[BH5. Piwo Grodziskie|BH5. Piwo Grodziskie]] 
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204)" | OK
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204)" | 1.03
| style="width: 8%; text-align: center; background-color: rgb(255, 255, 255)" | 
| style="width: 8%; text-align: center; background-color: rgb(255, 255, 255)" | 
| style="width: 8%; text-align: center; background-color: rgb(255, 255, 255)" | 
| style="width: 8%; text-align: center; background-color: rgb(255, 255, 255)" | 
| style="width: 8%; text-align: center; background-color: rgb(255, 255, 255)" | 
|-
| style="width: 20%" | [[BH6. Pre-Prohibition Lager|BH6. Pre-Prohibition Lager]] 
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204)" | OK
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204)" | 1.03
| style="width: 8%; text-align: center; background-color: rgb(255, 255, 255)" | 
| style="width: 8%; text-align: center; background-color: rgb(255, 255, 255)" | 
| style="width: 8%; text-align: center; background-color: rgb(255, 255, 255)" | 
| style="width: 8%; text-align: center; background-color: rgb(255, 255, 255)" | 
| style="width: 8%; text-align: center; background-color: rgb(255, 255, 255)" | 
|-
| style="width: 20%" | [[BH7. Pre-Prohibition Porter|BH7. Pre-Prohibition Porter]] 
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204)" | OK
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204)" | 1.03
| style="width: 8%; text-align: center; background-color: rgb(255, 255, 255)" | 
| style="width: 8%; text-align: center; background-color: rgb(255, 255, 255)" | 
| style="width: 8%; text-align: center; background-color: rgb(255, 255, 255)" | 
| style="width: 8%; text-align: center; background-color: rgb(255, 255, 255)" | 
| style="width: 8%; text-align: center; background-color: rgb(255, 255, 255)" | 
|-
| style="width: 20%" | [[Guide de styles BJCP/BH8. Roggenbier|BH8. Roggenbier]] 
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204);" | OK
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204);" | 1.03
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204);" | 2015
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204);" | Luluberlu
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204);" | B&B
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204);" | 
| style="width: 8%; text-align: center; background-color: rgb(255, 255, 255)" | 
|-
| style="width: 20%" | [[Sahti|BH9. Sahti]] 
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204)" | OK
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204)" | 1.03
| style="width: 8%; text-align: center; background-color: rgb(255, 255, 255)" | 
| style="width: 8%; text-align: center; background-color: rgb(255, 255, 255)" | 
| style="width: 8%; text-align: center; background-color: rgb(255, 255, 255)" | 
| style="width: 8%; text-align: center; background-color: rgb(255, 255, 255)" | 
| style="width: 8%; text-align: center; background-color: rgb(255, 255, 255)" | 
|}

== STYLES LOCAUX ==

FRANCE

{| style="width: 100%" border="1" cellpadding="1" cellspacing="0"
|-
! style="width: 20%; background-color: rgb(255, 255, 204)" scope="col" | Style 
! style="width: 8%; background-color: rgb(255, 255, 204)" scope="col" | Page 
! style="width: 8%; background-color: rgb(255, 255, 204)" scope="col" | Fiche 
! style="width: 8%; background-color: rgb(255, 255, 204)" scope="col" | VO 
! style="width: 8%; background-color: rgb(255, 255, 204)" scope="col" | Traduction 
! style="width: 8%; background-color: rgb(255, 255, 204)" scope="col" | Relecture 
! style="width: 8%; background-color: rgb(255, 255, 204)" scope="col" | Photo 
! style="width: 8%; background-color: rgb(255, 255, 204)" scope="col" | AFIBRA 
|-
| style="width: 20%" | [[Guide de styles AFIBRA/AEFH12 - Bière de Garde|16D. Bière de Garde]]
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204)" | 
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204)" | 
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204)" | 
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204)" | 
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204)" | 
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204)" | 
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204)" | 
|-
| style="width: 20%" | [http://www.brassageamateur.com/wiki/Guide 16E. Bière de Mars] 
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204)" | 
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204)" | 
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204)" | 
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204)" | 
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204)" | 
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204)" | 
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204)" | 
|-
| style="width: 20%" | [http://www.brassageamateur.com/wiki/Guide 16F. Bière Ambrée Alsacienne] (anciennement appelée Bock) 
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204)" | 
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204)" | 
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204)" | 
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204)" | 
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204)" | 
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204)" | 
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204)" | 
|-
| style="width: 20%" | [[Guide de styles AFIBRA/16G. Bière d'Abbaye|16G. Bière d'Abbaye]] 
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204)" | 
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204)" | 
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204)" | 
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204)" | 
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204)" | 
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204)" | 
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204)" | 
|-
| style="width: 20%" | 16H. Bière de ménage 
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204)" | 
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204)" | 
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204)" | 
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204)" | 
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204)" | 
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204)" | 
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204)" | 
|}

ARGENTINE

{| style="width: 100%" border="1" cellpadding="1" cellspacing="0"
|-
! style="width: 20%; background-color: rgb(255, 255, 204)" scope="col" | Style 
! style="width: 8%; background-color: rgb(255, 255, 204)" scope="col" | Page 
! style="width: 8%; background-color: rgb(255, 255, 204)" scope="col" | Fiche 
! style="width: 8%; background-color: rgb(255, 255, 204)" scope="col" | VO 
! style="width: 8%; background-color: rgb(255, 255, 204)" scope="col" | Traduction 
! style="width: 8%; background-color: rgb(255, 255, 204)" scope="col" | Relecture 
! style="width: 8%; background-color: rgb(255, 255, 204)" scope="col" | Photo 
! style="width: 8%; background-color: rgb(255, 255, 204)" scope="col" | AFIBRA 
|-
| style="width: 20%" | X1. Dorada Pampeana 
| style="width: 8%; text-align: center;" | 
| style="width: 8%; text-align: center;" |
| style="width: 8%; text-align: center; background-color: rgb(255, 255, 255)" | 
| style="width: 8%; text-align: center; background-color: rgb(255, 255, 255)" | 
| style="width: 8%; text-align: center; background-color: rgb(255, 255, 255)" | 
| style="width: 8%; text-align: center; background-color: rgb(255, 255, 255)" | 
| style="width: 8%; text-align: center; background-color: rgb(255, 255, 255)" | 
|-
| style="width: 20%" | X2. IPA Argenta 
| style="width: 8%; text-align: center;" | 
| style="width: 8%; text-align: center;" | 
| style="width: 8%; text-align: center; background-color: rgb(255, 255, 255)" | 
| style="width: 8%; text-align: center; background-color: rgb(255, 255, 255)" | 
| style="width: 8%; text-align: center; background-color: rgb(255, 255, 255)" | 
| style="width: 8%; text-align: center; background-color: rgb(255, 255, 255)" | 
| style="width: 8%; text-align: center; background-color: rgb(255, 255, 255)" | 
|}

ITALIE

{| style="width: 100%" border="1" cellpadding="1" cellspacing="0"
|-
! style="width: 20%; background-color: rgb(255, 255, 204)" scope="col" | Style 
! style="width: 8%; background-color: rgb(255, 255, 204)" scope="col" | Page 
! style="width: 8%; background-color: rgb(255, 255, 204)" scope="col" | Fiche 
! style="width: 8%; background-color: rgb(255, 255, 204)" scope="col" | VO 
! style="width: 8%; background-color: rgb(255, 255, 204)" scope="col" | Traduction 
! style="width: 8%; background-color: rgb(255, 255, 204)" scope="col" | Relecture 
! style="width: 8%; background-color: rgb(255, 255, 204)" scope="col" | Photo 
! style="width: 8%; background-color: rgb(255, 255, 204)" scope="col" | AFIBRA 
|-
| style="width: 20%" | X3. Italian Grape Ale 
| style="width: 8%; text-align: center;" | 
| style="width: 8%; text-align: center;" | 
| style="width: 8%; text-align: center; background-color: rgb(255, 255, 255)" | 
| style="width: 8%; text-align: center; background-color: rgb(255, 255, 255)" | 
| style="width: 8%; text-align: center; background-color: rgb(255, 255, 255)" | 
| style="width: 8%; text-align: center; background-color: rgb(255, 255, 255)" | 
| style="width: 8%; text-align: center; background-color: rgb(255, 255, 255)" | 
|}

== A lire aussi ==

*[[BJCP2015 - Introduction|BJCP2015_-_Introduction]]
*[[Glossaire BJCP|Glossaire_BJCP]]

== Notes ==

La liste des styles présentées ici reprend intégralement le nouveau guide BJCP2015.

Pour plus d'informations sur ce guide, voir [[BJCP2015 - Introduction|l'introduction au guide du BJCP2015]]

Le guide de style de l'AFIBRA est un chantier, il va évoluer, être corrigé, rectifié, modifié, etc..

Si vous souhaitez participer à ce chantier, envoyez un simple MP à Jean-Luc sur le forum.

Merci par avance à tous pour vos commentaires, suggestions et collaborations à ce passionnant projet.

Ce chantier de traduction se fait bien évidemment avec la bénédiction de Gordon Strong, Président du BJCP.

== Références ==

Beer Judge Certification Program - BJCP . [http://www.bjcp.org/2008styles/ Styles Guideline 2008] + [http://www.bjcp.org/docs/2015_Guidelines_Beer.pdf Styles Guideline 2015]

 
[[Category:Glossaire]] [[Category:BJCP]] [[Category:Guides de style]]

Guide de styles BJCP 2015/14C. Scottish Export

2015-08-14T16:54:30Z

Chente :

''modèle de fiche : 1.03''
[[File:Belhaven-scottish.jpg|right|300px|RTENOTITLE]]

=== Impression générale ===

''Une bière maltée, généralement avec des caramels, avec peut-être quelques esthers et occasionnellement un arrière goût de caramel au beurre. Les houblons ne sont utilisés que pour équilibrer et supporter le malt. Le caractère malté peut varier de goût de céréale simple à un goût riche, toasté et caramel, mais il ne présente jamais un caractère torréfié, et encore moins un caractère de tourbe fumée. Traditionnellement les ales écossaises sont les plus foncées, parfois presque noires, mais sans aller sur un caractère de brûlé, ou de torréfié.''

=== Arôme ===

''Faiblement à moyennement malté, souvent avec des saveurs de pain toasté et de biscuit anglais. Une saveur faible à moyenne de caramel et de caramel au beurre est autorisée. Une légère note fruitée est présente dans les meilleurs exemples de Scottish. On peut trouver un arôme léger de houblons anglais traditionnels (terreux, floral, orange-agrume, épicé...). Par contre un arôme de tourbe fumée est inapprorié. ''

=== Apparence ===

''Cuivre pâle à un marron très foncé. normalement claire due à une longue fermentationet mise au  froid. Mousse faible à modérée, blanc cassée''

=== Saveur ===

''Clairement focalisé sur la base maltée avec des saveurs allant du malt pale, brioché, avec des touches de caramel, jusqu'à un malt richement toasté avec quelques accents torréfiés (mais jamais une saveur evidente de torréfié), ou une combinaison des saveurs citées. Des esters fruités ne sont pas exigés, mais ajoutent de la profondeur, même s'il ne doivent jamais être trop présents. Amertume du houblon pour balancer la base maltée. Des saveurs de houblons plus élevées sont autorisées, particulièrement dans le cas d'un caractère anglais traditionel (terreux, floral, agrume, épicé, etc..). La finition varie entre riche et malté, à sec et ceréalier. une touche subtile de caramel au beurre est acceptable. Cependant, celle de sucre brulé ne l'est pas. la balance malt-houblon penche du côté du malt. Une fois encore, la tourbe fumée est inappropriée. ''

=== Corps ===

''Faible moyen à moyen. Carbonation faible à modérée. Peut être relativement riche et cremeux jusqu'à sec et céréalier.''

=== Commentaires ===

''Ale centrée sur la base maltée qui fonde son caractère sur les types de malt utilisés, et non pas sur le process d'élaboration. Les malts ou sucres brulés par la caramélisation lors de l'ébulition ne sont pas  dans la tradition de ces bières, ni une présence manifeste de flaveur de caramel au beurre. Le plus fréquement une bière à la pression. Un caractère fumé est inapproprié, car traditionnellement il ne viendrait qu'éventuellement de la qualité de l'eau utilisée qui aurait pu traverser la tourbe. Les Scottish Ale avec un caractère fumé devraient être classée comme des bières classiques de style fumé.''

=== Histoire ===

Histoire

=== Ingrédients ===

À l'origine etaient utilisés les malt Pale, du maïs en grain ou en flocon, et des malts caramels pour la couleur. Plus tard d'autres ingrédients ont été utilisés tels que les malt ambrés et foncés, crystals et malt de blé, ainsi que du malt grillé ou des sucres foncés, uniquement pour la couleur et aucunement pour la saveur de ces 2 derniers ingrédients.  L'ajout de sucres est traditionnel. Levure neutre ou légèrement fruité. les malts fumés ou tourbés n'etant pas authentiques sur cette bière sont inappropriés

=== Discussion sur le style ===

Lien vers sujet du forum (vous devez être contributeur pour accéder à ces sujets)

=== En chiffres ===

{| class="wikitable" style="width: 182px;"
|-
! style="width: 74px;" | DI 
| style="width: 89px; text-align: center;" | 1040-1060 
|-
! style="width: 74px;" | DF 
| style="width: 89px; text-align: center;" | 1010-1016 
|-
! style="width: 74px;" |  IBUs
| style="width: 89px; text-align: center;" | 10-30 
|-
! style="width: 74px;" | EBC
| style="width: 89px; text-align: center;" | 10-17 
|-
! style="width: 74px;" | A/V
| style="width: 89px; text-align: center;" | 3.9-6% 
|}

=== Exemples commerciaux ===

''Brasserie - Bière, Brasserie - Bière, ...''  

=== ''Version Originale BJCP2015'' ===

'''''14C. Scottish Export'''''

'''''Overall Impression: '''A malt-focused, generally caramelly beer with perhaps a few esters and occasionally a butterscotch aftertaste. Hops only to balance and support the malt. The malt character can range from dry and grainy to rich, toasty, and caramelly, but is never roasty and especially never has a peat smoke character.''

'''''Aroma:'''''

'''''Apparance: '''Pale copper to very dark brown. Clear. Low to moderate, creamy off-white.''

'''''Flavor: '''Entirely malt-focused, with flavors ranging from pale, bready malt with caramel overtones to rich-toasty malt with roasted accents (but never roasty) or a combination thereof. Fruity esters are not required but add depth yet are never high. Hop bitterness to balance the malt. No to low hop flavor is also allowed and should of traditional English character (earthy, floral, orange-citrus, spicy, etc.). Finish ranges from rich and malty to dry and grainy. A subtle butterscotch character is acceptable; however, burnt sugars are not. The malt-hop balance tilts toward malt. Peat smoke is inappropriate.''

'''''M''''''outhfeel: '''Medium-low to medium body. Low to moderate carbonation. Can be relatively rich and creamy to dry and grainy.''

'''''Comments: '''Malt-focused ales that gain the vast majority of their character from specialty malts, never the process. Burning malt or wort sugars via ‘kettle caramelization’ is not traditional nor is any blatantly ‘butterscotch’ character. Most frequently a draught product. Smoke character is inappropriate as any found traditionally would have come from the peat in the source water. Scottish ales with smoke character should be entered as a Classic Style Smoked Beer.''

'''''Characteristic Ingredients: '''Originally used Scottish pale malt, grits or flaked maize, and brewers caramel for color. Later adapted to use additional ingredients, such as amber and brown malts, crystal and wheat malts, and roasted grains or dark sugars for color but not for the ‘roasty’ flavor. Sugar adjuncts are traditional. Clean or slightly fruity yeast. Peat- smoked malt is inauthentic and inappropriate.''

'''''Style Comparison: '''Similar character to a Wee Heavy, but much smaller.''

'''''Vital Statistics:                       '''OG: 1.040 – 1.060''

''IBUs:  15 – 30                               FG: 1.010 – 1.016''

''SRM:  13 – 22                            ABV:  3.9 – 6.0%''

'''''Commercial Examples: '''Belhaven Scottish Ale, Broughton Exciseman’s Ale, Orkney Dark Island, Pelican MacPelican’s Scottish Style Ale, Weasel Boy Plaid Ferret Scottish Ale''

----

=== ''Version anglaise BJCP2008'' ===

''9C. Scottish Export 80/-''

'''''Aroma:''' Low to medium malty sweetness, sometimes accentuated by low to moderate kettle caramelization. Some examples have a low hop aroma, light fruitiness, low diacetyl, and/or a low to moderate peaty aroma (all are optional). The peaty aroma is sometimes perceived as earthy, smoky or very lightly roasted.''

'''''Appearance:''' Deep amber to dark copper. Usually very clear due to long, cool fermentations. Low to moderate, creamy off-white to light tan-colored head.''

'''''Flavor:''' Malt is the primary flavor, but isn’t overly strong. The initial malty sweetness is usually accentuated by a low to moderate kettle caramelization, and is sometimes accompanied by a low diacetyl component. Fruity esters may be moderate to none. Hop bitterness is low to moderate, but the balance will always be towards the malt (although not always by much). Hop flavor is low to none. A low to moderate peaty character is optional, and may be perceived as earthy or smoky. Generally has a grainy, dry finish due to small amounts of unmalted roasted barley.''

'''''Mouthfeel:''' Medium-low to medium body. Low to moderate carbonation. Sometimes a bit creamy, but often quite dry due to use of roasted barley.''

'''''Overall Impression:''' Cleanly malty with a drying finish, perhaps a few esters, and on occasion a faint bit of peaty earthiness (smoke). Most beers finish fairly dry considering their relatively sweet palate, and as such have a different balance than strong Scotch ales.''

'''''Comments:''' The malt-hop balance is slightly to moderately tilted towards the malt side. Any caramelization comes from kettle caramelization and not caramel malt (and is sometimes confused with diacetyl). Although unusual, any smoked character is yeast- or water-derived and not from the use of peat-smoked malts. Use of peat-smoked malt to replicate the peaty character should be restrained; overly smoky beers should be entered in the Other Smoked Beer category (22B) rather than here.''

'''''History:''' Traditional Scottish session beers reflecting the indigenous ingredients (water, malt), with less hops than their English counterparts (due to the need to import them). Long, cool fermentations are traditionally used in Scottish brewing.''

'''''Ingredients:''' Scottish or English pale base malt. Small amounts of roasted barley add color and flavor, and lend a dry, slightly roasty finish. English hops. Clean, relatively un-attenuative ale yeast. Some commercial brewers add small amounts of crystal, amber, or wheat malts, and adjuncts such as sugar. The optional peaty, earthy and/or smoky character comes from the traditional yeast and from the local malt and water rather than using smoked malts.''

 

{| border="1" cellpadding="5"
|-
| '''''Vital Statistics''':''
| ''OG: 1.040 – 1.054'' 
|-
| ''IBUs: 15 – 30''
| ''FG: 1.010 – 1.016'' 
|-
| ''SRM: 9 – 17''
| ''ABV: 3.9 – 5.0%''
|}

 

'''''Commercial Examples:''' Orkney Dark Island, Caledonian 80/- Export Ale, Belhaven 80/- (Belhaven Scottish Ale in the US), Southampton 80 Shilling, Broughton Exciseman’s 80/-, Belhaven St. Andrews Ale, McEwan's Export (IPA), Inveralmond Lia Fail, Broughton Merlin’s Ale, Arran Dark''
[[Category:AFIBRA]] [[Category:Guides de style]] [[Category:Styles|Scottish]]

Guide de styles BJCP 2015/14B. Scottish Heavy

2015-08-14T16:54:03Z

Chente :

''modèle de fiche : 1.03''
=== Impression générale ===
''Une bière maltée, généralement avec des caramels, avec peut-être quelques esthers et occasionnellement un arrière goût de caramel au beurre. Les houblons ne sont utilisés que pour équilibrer et supporter le malt. Le caractère malté peut varier de goût de céréale simple à un goût riche, toasté et caramel, mais il ne présente jamais un caractère torréfié, et encore moins un caractère de tourbe fumée. Traditionnellement les ales écossaises sont les plus foncées, parfois presque noires, mais sans aller sur un caractère de brûlé, ou de torréfié.''

=== Arôme ===
''Faiblement à moyennement malté, souvent avec des saveurs de pain toasté et de biscuit anglais. Une saveur faible à moyenne de caramel et de caramel au beurre est autorisée. Une légère note fruitée est présente dans les meilleurs exemples de Scottish. On peut trouver un arôme léger de houblons anglais traditionnels (terreux, floral, orange-agrume, épicé...). Par contre un arôme de tourbe fumée est inapprorié. ''

=== Apparence ===
''Cuivre pâle à un marron très foncé. normalement claire due à une longue fermentationet mise au  froid. Mousse faible à modérée, blanc cassée. ''
 

=== Saveur ===
''Clairement focalisé sur la base maltée avec des saveurs allant du malt pale, brioché, avec des touches de caramel, jusqu'à un malt richement toasté avec quelques accents torréfiés (mais jamais une saveur evidente de torréfié), ou une combinaison des saveurs citées. Des esters fruités ne sont pas exigés, mais ajoutent de la profondeur, même s'il ne doivent jamais être trop présents. Amertume du houblon pour balancer la base maltée. Des saveurs de houblons plus élevées sont autorisées, particulièrement dans le cas d'un caractère anglais traditionel (terreux, floral, agrume, épicé, etc..). La finition varie entre riche et malté, à sec et ceréalier. une touche subtile de caramel au beurre est acceptable. Cependant, celle de sucre brulé ne l'est pas. la balance malt-houblon penche du côté du malt. Une fois encore, la tourbe fumée est inappropriée. ''

=== Corps ===

''Faible moyen à moyen. Carbonation faible à modérée. Peut être relativement riche et cremeux jusqu'à sec et céréalier.''

=== Commentaires ===

''Ale centrée sur la base maltée qui fonde son caractère sur les types de malt utilisés, et non pas sur le process d'élaboration. Les malts ou sucres brulés par la caramélisation lors de l'ébulition ne sont pas  dans la tradition de ces bières, ni une présence manifeste de flaveur de caramel au beurre. Le plus fréquement une bière à la pression. Un caractère fumé est inapproprié, car traditionnellement il ne viendrait qu'éventuellement de la qualité de l'eau utilisée qui aurait pu traverser la tourbe. Les Scottish Ale avec un caractère fumé devraient être classée comme des bières classiques de style fumé.''

=== Histoire ===

Histoire

=== Ingrédients ===

À l'origine etaient utilisés les malt Pale, du maïs en grain ou en flocon, et des malts caramels pour la couleur. Plus tard d'autres ingrédients ont été utilisés tels que les malt ambrés et foncés, crystals et malt de blé, ainsi que du malt grillé ou des sucres foncés, uniquement pour la couleur et aucunement pour la saveur de ces 2 derniers ingrédients.  L'ajout de sucres est traditionnel. Levure neutre ou légèrement fruité. les malts fumés ou tourbés n'etant pas authentiques sur cette bière sont inappropriés

=== Discussion sur le style ===

Lien vers sujet du forum (vous devez être contributeur pour accéder à ces sujets)

=== En chiffres ===

{| class="wikitable" style="width: 182px;"
|-
! style="width: 74px;" | DI 
| style="width: 89px; text-align: center;" | 1035-1040 
|-
! style="width: 74px;" | DF 
| style="width: 89px; text-align: center;" | 1010-1015 
|-
! style="width: 74px;" |  IBUs
| style="width: 89px; text-align: center;" | 10-25 
|-
! style="width: 74px;" | EBC
| style="width: 89px; text-align: center;" | 10-17 
|-
! style="width: 74px;" | A/V
| style="width: 89px; text-align: center;" | 3.2-3.9% 
|}

=== Exemples commerciaux ===

''Brasserie - Bière, Brasserie - Bière, ...''

 

=== ''Version originale BJCP2015'' ===
<div>
'''''Overall Impression: '''A malt-focused, generally caramelly beer with perhaps a few esters and occasionally a butterscotch aftertaste. Hops only to balance and support the malt. The malt character can range from dry and grainy to rich, toasty, and caramelly, but is never roasty and especially never has a peat smoke character.''

'''''Aroma: '''Low to medium maltiness, often with flavors of toasted breadcrumbs, lady fingers, and English biscuits. Low to medium caramel and low butterscotch is allowable. Light pome fruitiness in best examples. May have low traditional English hop aroma (earthy, floral, orange-citrus, spicy, etc.). Peat smoke is inappropriate.''

'''''Appearance: '''Pale copper to very dark brown. Clear. Low to moderate, creamy off-white.''

'''''Flavor: '''Entirely malt-focused, with flavors ranging from pale, bready malt with caramel overtones to rich-toasty malt with roasted accents (but never roasty) or a combination thereof. Fruity esters are not required but add depth yet are never high. Hop bitterness to balance the malt. No to low hop flavor is also allowed and should of traditional English character (earthy, floral, orange-citrus, spicy, etc.). Finish ranges from rich and malty to dry and grainy. A subtle butterscotch character is acceptable; however, burnt sugars are not. The malt-hop balance tilts toward malt. Peat smoke is inappropriate.''

'''''Mouthfeel:''''''''''M'''''edium-low to medium body. Low to moderate carbonation. Can be relatively rich and creamy to dry and grainy.

'''''Comments: '''Malt-focused ales that gain the vast majority of their character from specialty malts, never the process. Burning malt or wort sugars via ‘kettle caramelization’ is not traditional nor is any blatantly ‘butterscotch’ character. Most'' ''frequently a draught product. Smoke character is inappropriate as any found traditionally would have come from the peat in'' ''the source water. Scottish ales with smoke character should be entered as a Classic Style Smoked Beer.''

'''''Characteristic Ingredients: '''Originally used Scottish pale malt, grits or flaked maize, and brewers caramel for color. Later adapted to use additional ingredients, such as amber and brown malts, crystal and wheat malts, and roasted grains or dark sugars for color but not for the ‘roasty’ flavor. Sugar adjuncts are traditional. Clean or slightly fruity yeast. Peat- smoked malt is inauthentic and inappropriate.''

'''''Style Comparison: '''Similar character to a Wee Heavy, but much smaller.''

'''Vital Statistics:                       '''OG: 1.035 – 1.040

IBUs:  10 – 20                               FG: 1.010 – 1.015

SRM:  13 – 22                            ABV:  3.2 – 3.9%

'''Commercial Examples: '''Broughton Greenmantle Ale, Caledonia Smooth, McEwan's 70, Orkney Raven Ale, Tennent’s Special Ale

=== ''Version originale BJCP2008'' ===

''9B. Scottish Heavy 70/-''

'''''Aroma:''' Low to medium malty sweetness, sometimes accentuated by low to moderate kettle caramelization. Some examples have a low hop aroma, light fruitiness, low diacetyl, and/or a low to moderate peaty aroma (all are optional). The peaty aroma is sometimes perceived as earthy, smoky or very lightly roasted.''

'''''Appearance:''' Deep amber to dark copper. Usually very clear due to long, cool fermentations. Low to moderate, creamy off-white to light tan-colored head.''

'''''Flavor:''' Malt is the primary flavor, but isn’t overly strong. The initial malty sweetness is usually accentuated by a low to moderate kettle caramelization, and is sometimes accompanied by a low diacetyl component. Fruity esters may be moderate to none. Hop bitterness is low to moderate, but the balance will always be towards the malt (although not always by much). Hop flavor is low to none. A low to moderate peaty character is optional, and may be perceived as earthy or smoky. Generally has a grainy, dry finish due to small amounts of unmalted roasted barley.''

'''''Mouthfeel:''' Medium-low to medium body. Low to moderate carbonation. Sometimes a bit creamy, but often quite dry due to use of roasted barley.''

'''''Overall Impression:''' Cleanly malty with a drying finish, perhaps a few esters, and on occasion a faint bit of peaty earthiness (smoke). Most beers finish fairly dry considering their relatively sweet palate, and as such have a different balance than strong Scotch ales.''

'''''Comments:''' The malt-hop balance is slightly to moderately tilted towards the malt side. Any caramelization comes from kettle caramelization and not caramel malt (and is sometimes confused with diacetyl). Although unusual, any smoked character is yeast- or water-derived and not from the use of peat-smoked malts. Use of peat-smoked malt to replicate the peaty character should be restrained; overly smoky beers should be entered in the Other Smoked Beer category (22B) rather than here.''

'''''History:''' Traditional Scottish session beers reflecting the indigenous ingredients (water, malt), with less hops than their English counterparts (due to the need to import them). Long, cool fermentations are traditionally used in Scottish brewing.''

'''''Ingredients:''' Scottish or English pale base malt. Small amounts of roasted barley add color and flavor, and lend a dry, slightly roasty finish. English hops. Clean, relatively un-attenuative ale yeast. Some commercial brewers add small amounts of crystal, amber, or wheat malts, and adjuncts such as sugar. The optional peaty, earthy and/or smoky character comes from the traditional yeast and from the local malt and water rather than using smoked malts.''

 '''''Vital Statistics''':''

{| border="1" cellpadding="5"
|-
| 
| ''OG: 1.035 – 1.040''
|-
| ''IBUs: 10 – 25''
| ''FG: 1.010 – 1.015''
|-
| ''SRM: 9 – 17''
| ''ABV: 3.2 – 3.9%''
|}

 
'''''Commercial Examples:''' Caledonian 70/- (Caledonian Amber Ale in the US), Belhaven 70/-, Orkney Raven Ale, Maclay 70/-, Tennents Special, Broughton Greenmantle Àle''</div>[[Category:AFIBRA]] [[Category:Guides de style]] [[Category:Styles|Scottish]]

Guide de styles BJCP 2015/14A. Scottish Light

2015-08-14T16:53:28Z

Chente :

''modèle de fiche : 1.03''
[[File:Mcewan-60.jpg|right|300px|RTENOTITLE]]

=== Impression générale ===

''Une bière maltée, généralement avec des caramels, avec peut-être quelques esthers et occasionnellement un arrière goût de caramel au beurre. Les houblons ne sont utilisés que pour équilibrer et supporter le malt. Le caractère malté peut varier de goût de céréale simple à un goût riche, toasté et caramel, mais il ne présente jamais un caractère torréfié, et encore moins un caractère de tourbe fumée. Traditionnellement les ales écossaises sont les plus foncées, parfois presque noires, mais sans aller sur un caractère de brûlé, ou de torréfié.''

'' ''

=== Arôme ===

''Faiblement à moyennement malté, souvent avec des saveurs de pain toasté et de biscuit anglais. Une saveur faible à moyenne de caramel et de caramel au beurre est autorisée. Une légère note fruitée est présente dans les meilleurs exemples de Scottish. On peut trouver un arôme léger de houblons anglais traditionnels (terreux, floral, orange-agrume, épicé...). Par contre un arôme de tourbe fumée est inapprorié. ''

=== Apparence ===

''Cuivre pâle à un marron très foncé. Claire. Mousse faible à modérée, blanc cassée. ''

=== Saveur ===

''Clairement focalisé sur la base maltée avec des saveurs allant du malt pale, brioché, avec des touches de caramel, jusqu'à un malt richement toasté avec quelques accents torréfiés (mais jamais une saveur evidente de torréfié), ou une combinaison des saveurs citées. Des esters fruités ne sont pas exigés, mais ajoutent de la profondeur, même s'il ne doivent jamais être trop présents. Amertume du houblon pour balancer la base maltée. Des saveurs de houblons plus élevées sont autorisées, particulièrement dans le cas d'un caractère anglais traditionel (terreux, floral, agrume, épicé, etc..). La finition varie entre riche et malté, à sec et ceréalier. une touche subtile de caramel au beurre est acceptable. Cependant, celle de sucre brulé ne l'est pas. la balance malt-houblon penche du côté du malt. Une fois encore, la tourbe fumée est inappropriée. ''

=== Corps ===

''Faible moyen à moyen. Carbonation faible à modérée. Peut être relativement riche et cremeux jusqu'à sec et céréalier.''

=== Commentaires ===
<div data-canvas-width="402.7274999999999">''Ale centrée sur la base maltée qui fonde son caractère sur les types de malt utilisés, et non pas sur le process d'élaboration. Les malts ou sucres brulés par la caramélisation lors de l'ébulition ne sont pas  dans la tradition de ces bières, ni une présence manifeste de flaveur de caramel au beurre. Le plus fréquement une bière à la pression. Un caractère fumé est inapproprié, car traditionnellement il ne viendrait qu'éventuellement de la qualité de l'eau utilisée qui aurait pu traverser la tourbe. Les Scottish Ale avec un caractère fumé devraient être classée comme des bières classiques de style fumé.''</div>

=== Histoire ===

Histoire

=== Ingrédients ===

À l'origine etaient utilisés les malt Pale, du maïs en grain ou en flocon, et des malts caramels pour la couleur. Plus tard d'autres ingrédients ont été utilisés tels que les malt ambrés et foncés, crystals et malt de blé, ainsi que du malt grillé ou des sucres foncés, uniquement pour la couleur et aucunement pour la saveur de ces 2 derniers ingrédients.  L'ajout de sucres est traditionnel. Levure neutre ou légèrement fruité. les malts fumés ou tourbés n'etant pas authentiques sur cette bière sont inappropriés.

=== Discussion sur le style ===

''Caractère similaire à une Wee Heavy, mais bien plus léger. Similaire en couleur à une Dark Mild, mais avec moins de force.''

Lien vers sujet du forum (vous devez être contributeur pour accéder à ces sujets)

=== En chiffres ===

{| class="wikitable" style="width: 182px"
|-
! style="width: 74px" | DI 
| style="width: 89px; text-align: center" | 1030-1035 
|-
! style="width: 74px" | DF 
| style="width: 89px; text-align: center" | 1010-1013 
|-
! style="width: 74px" |  IBUs
| style="width: 89px; text-align: center" | 10-20 
|-
! style="width: 74px" | EBC
| style="width: 89px; text-align: center" | 8-30 
|-
! style="width: 74px" | A/V
| style="width: 89px; text-align: center" | 2.5-3.2% 
|}

=== Exemples commerciaux ===

''McEwan's 60, Belhaven 60/-, Maclay 60/- Light''

=== ''Version Originale BJCP2015'' ===
''Overall Impression:'' ''A malt-focused, generally caramelly beer with perhaps a few esters and occasionally a butterscotch aftertaste. Hops only to balance and support the malt. The malt'' </div><div data-canvas-width="66.303">''character can range from dry and grainy to rich, toasty, and caramelly, but is never roasty and especially never has a peatsmoke character. Traditionally the darkest of the Scottish ales,sometimes nearly black but lacking any burnt, overtly roasted character.'' </div><div data-canvas-width="62.11050000000001">''Aroma:''</div><div data-canvas-width="156.60299999999995">''Low to medium maltiness, often with flavors of toasted breadcrumbs, lady fingers, and English biscuits. Low to medium caramel and low butterscotch is allowable. Light pome fruitiness in best examples. May have low traditional English hop aroma (earthy, floral, orange-citrus, spicy, etc.). Peat smoke is inappropriate.'' </div><div data-canvas-width="97.83">''Appearance:''</div><div data-canvas-width="40.79399999999999">''Pale copper to very dark brown. Clear. Low to moderate, creamy off-white.'' </div><div data-canvas-width="55.4745">''Flavor:''</div><div data-canvas-width="361.22549999999984">''Entirely malt-focused, with flavors ranging from pale, bready malt with caramel overtones to rich-toasty malt with roasted accents (but never roasty) or a combination thereof. Fruity esters are not required but add depth yet are never high.Hop bitterness to balance the malt. No to low hop flavor is also allowed and should of traditional English character (earthy, floral, orange-citrus, spicy, etc.). Finish ranges from rich and malty to dry and grainy. A subtle butterscotch character is acceptable; however, burnt sugars are not. The malt-hop balance tilts toward malt. Peat smoke is inappropriate.'' </div><div data-canvas-width="85.05450000000002">''Mouthfeel:''</div><div data-canvas-width="46.01099999999999">''Medium-low to medium body. Low to moderate carbonation. Can be relatively rich and creamy to dry and grainy.'' </div><div data-canvas-width="88.77000000000001">''Comments:''</div><div data-canvas-width="402.7274999999999">''Malt-focused ales that gain the vast majority of their character from specialty malts, never the process.Burning malt or wort sugars via ‘kettle caramelization’ is not'' </div><div data-canvas-width="179.07600000000005">''traditional nor is any blatantly ‘butterscotch’ character. Most frequently a draught product. Smoke character is inappropriate as any found traditionally would have come from the peat in the source water. Scottish ales with smoke character should be entered as a Classic Style Smoked Beer.'' </div><div data-canvas-width="208.39649999999997">''Characteristic Ingredients:'' </div><div data-canvas-width="419.235">''Originally used Scottish pale malt, grits or flaked maize, and brewers caramel for color. Later adapted to use additional ingredients, such as amber and'' </div><div data-canvas-width="307.2164999999998">''brown malts, crystal and wheat malts, and roasted grains or dark sugars for color but not for the ‘roasty’ flavor. Sugar adjuncts are traditional. Clean or slightly fruity yeast. Peat-smoked malt is inauthentic and inappropriate.'' </div><div data-canvas-width="142.06950000000003">''Style Comparison:''</div><div data-canvas-width="127.29899999999995">''Similar character to a Wee Heavy, but much smaller. Similar in color to a Dark Mild, but a little weaker in strength.'' </div><div data-canvas-width="116.6745">''Vital Statistics:''</div><div data-canvas-width="35.879999999999995">''OG: 1.030–1.035'' </div><div data-canvas-width="17.625">''IBUs: 10–20'' </div><div data-canvas-width="34.351499999999994">''FG: 1.010–1.013'' </div><div data-canvas-width="16.8">''SRM: 17–22'' </div><div data-canvas-width="32.916">''ABV: 2.5–3.2%'' </div><div data-canvas-width="178.87050000000002">''Commercial Examples:'' </div><div data-canvas-width="89.15849999999999">''McEwan's 60'' </div><div data-canvas-width="89.15849999999999"> </div> [[Category:AFIBRA]] [[Category:Guides de style]] [[Category:Styles|Scottish]]

Guide de styles BJCP 2015

2015-08-14T16:52:59Z

Chente :

Le guide de Styles du BJCP2015 est en cours de traduction.

Retrouvez ci-dessous les styles déjà traduits, et ceux qui n'attendent plus que vous pour le devenir ! :)

'''Vous êtes volontaire pour devenir rédacteur/traducteur/contributeur ?'''

Sur le principe même du Wiki, vous pouvez modifier,compléter, annoter, traduire n'importe quelle page de ce guide de style, libre à vous !.

Astuce : pour traduire un style, commencez par coller le texte original en anglais disponible sur le site du [http://www.bjcp.org/docs/2015_Guidelines_Beer.pdf guide 2015 du BJCP] en fin du [[Guide de styles AFIBRA/Modèle de fiche|modèle de fiche]] de style, puis de le passer en italique pour le différencier de la Version Française.

Traduction des termes techniques ici : [[Dictionnaire Anglais-Français des termes brassicoles|Dictionnaire Anglais-Français des termes brassicoles]] ou là : [[Lexique francais/anglais|Lexique francais/anglais]]

Un [[Guide de styles AFIBRA/Contribuer|mode d'emploi du contributeur au guide de styles]] est à votre disposition, faites en bon usage.

Merci par avance de votre participation !

Guide de Styles BJCP 2015

== BIERE AMERICAINE STANDARD ==

Cette catégorie décrit des bières de tous les jours consommées par un très large public. Regroupant à la fois des bières de fermentations hautes (ale) et basses (lager), les bières de ce type n'ont pas de saveurs particulièrement complexes mais sont plutot neutres en gout et accessible à tous. Les ales de cette catégorie ont tendance à ressembler à des lagers ou sont destinées à un marché de masse pour amateur de lager. Les bières grand public avec une portée ou une distribution plus intérnationale sont décrites dans la catégorie "Lager internationale".

{| style="width: 100%" border="1" cellpadding="1" cellspacing="0"
|-
! style="width: 20%; background-color: rgb(255, 255, 204)" scope="col" | Style 
! style="width: 8%; background-color: rgb(255, 255, 204)" scope="col" | Page 
! style="width: 8%; background-color: rgb(255, 255, 204)" scope="col" | Fiche 
! style="width: 8%; background-color: rgb(255, 255, 204)" scope="col" | VO 
! style="width: 8%; background-color: rgb(255, 255, 204)" scope="col" | Traduction 
! style="width: 8%; background-color: rgb(255, 255, 204)" scope="col" | Relecture 
! style="width: 8%; background-color: rgb(255, 255, 204)" scope="col" | Photo 
! style="width: 8%; background-color: rgb(255, 255, 204)" scope="col" | AFIBRA 
|-
| style="width: 20%" | [[Guide de styles BJCP/1A. Lager Américaine Légère|1A. Lager Américaine Légère]] 
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204)" | ok 
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204)" | ok 
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204)" | 
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204)" | samoht 
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204)" | JL 
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204)" | ok 
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204)" | 
|-
| style="width: 20%" | [[Guide de styles AFIBRA/1B. Lager Américaine Standard|1B. Lager Américaine]] 
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204)" | ok 
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204)" | ok 
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204)" | 
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204)" | samoht 
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204)" | JL 
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204)" | ok 
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204)" | 
|-
| style="width: 20%" | [[Guide de styles BJCP/1C. Cream Ale|1C. Cream Ale]] 
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204)" | ok 
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204)" | ok 
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204)" | 
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204)" | samoht 
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204)" | JL 
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204)" | ok 
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204)" | 
|-
| style="width: 20%" | [[Guide de styles BJCP/1D. Bière de Blé Américaine|1D. Bière de Blé Américaine]] 
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204)" | ok 
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204)" | ok 
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204)" | 
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204)" | samoht 
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204)" | JL 
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204)" | ok 
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204)" | 
|}

== LAGER INTERNATIONALE ==

Les Lagers internationales sont des bières produites partout dans le monde et leaders sur le marché mondial de la grande-distribution. Qu'elles soient produitent sur une base de style européen ou américain, elles tendant toutes vers une relative uniformisation du gout et sont surtout des produits commerciaux. Librement adaptées des Lagers de type Pilsner d'origine, avec des variations de couleur ayant des saveurs rajoutés aux malts, elles conservent l'attrait de la plupart des palais. Dans beaucoup de pays, ce style se refère au style local car aucune bière ne se revendique vraiment d'un style "international" mais c'est plus une étiquette qui caractérise des bières similaires produites partout dans le monde.

{| style="width: 100%" border="1" cellpadding="1" cellspacing="0"
|-
! style="width: 20%; background-color: rgb(255, 255, 204)" scope="col" | Style 
! style="width: 8%; background-color: rgb(255, 255, 204)" scope="col" | Page 
! style="width: 8%; background-color: rgb(255, 255, 204)" scope="col" | Fiche 
! style="width: 8%; background-color: rgb(255, 255, 204)" scope="col" | VO 
! style="width: 8%; background-color: rgb(255, 255, 204)" scope="col" | Traduction 
! style="width: 8%; background-color: rgb(255, 255, 204)" scope="col" | Relecture 
! style="width: 8%; background-color: rgb(255, 255, 204)" scope="col" | Photo 
! style="width: 8%; background-color: rgb(255, 255, 204)" scope="col" | AFIBRA 
|-
| style="width: 20%" | [[Guide de styles BJCP/2A. Lager Blonde Internationale|2A. Lager Blonde Internationale]]
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204)" | ok
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204)" | ok
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204)" | ok
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204)" | Samoht 
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204)" | JL 
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204)" | ok
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204)" | 
|-
| style="width: 20%" | [[Guide de styles BJCP/2B. Lager Ambrée Internationale|2B. Lager Ambrée Internationale]] 
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204)" | ok
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204)" | ok
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204)" | ok
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204)" | Samoht 
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204)" | JL 
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204)" | ok
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204)" | 
|-
| style="width: 20%" | [[Guide de styles BJCP/2C. Lager Brune Internationale|2C. Lager Brune Internationale]] 
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204)" | ok
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204)" | ok
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204)" | ok
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204)" | Samoht 
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204)" | JL 
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204)" | ok
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204)" | 
|}

== LAGER TCHEQUE ==

Les Lagers Tchèques sont en général divisées par échelle de densité (draft, lager, speciale) et couleur (blonde, ambrée et brune). Les noms tchèques pour ces catégories sont ''světlé ''(blonde), ''polotmavé ''(ambrée), and ''tmavé ''(brune). Les intervalles de densité sont ''výčepní ''(draft, 7–10 °P), ''ležák ''(lager, 11–12 °P), and ''speciální ''(spéciale, 13 °P+). Pivo est le nom en tchèque de la bière. La division par intervalles de gravité est assez similaire à la catégorisation légale allemande en [[Schankbier|schankbier]], [[Vollbier|vollbier]], and [[Starkbier|starkbier]], avec cependant des valeurs différentes. Mais au-delà de cette classification, les bières tchèques sont souvent simplement référencées par leur densité. Il y a de plus des exceptions dans le groupement par couleur surtout dans le groupe ''speciální ''(spéciale). Le guide de style tente de combiner toutes ces caractéristiques même si d'autres styles de bières sont décrits sur le marché tchèque comme un Porter Tchèque par exemple. Ce classement n'implique donc pas que l'on retrouve toutes les bières tchèques classées mais c'est une façon simple de regrouper pour pouvoir juger des typologies similaires.

Les Lagers Tchèques sont différentiables de celle d’Allemagne et d'Europe de l'ouest par ceci que les Lagers allemandes ont un degré d'atténuation plus important, alors que les Lagers Tchèques peuvent contenir une partie résiduelle non-fermentée non négligeable dans le produit fini. Cela procure une densité finale plus importante (et ainsi une atténuation apparente plus basse); relativement plus de corps et de tenue en bouche, et une saveur plus riche et complexe que des bières équivalentes en force et en couleur. Les Lagers Tchèques sont souvent fermentées plus basses (7-10°C) et plus longtemps et peuvent contenir un faible, à peine perceptible, pourcentage de [[Diacétyle|diacétyle]] qui est perçu la plupart du temps dans le corps plutôt que comme note aromatique ou parfumée. Les levures des Lagers Tchèques sont pas aussi discrètes et atténuantes que les allemandes, ce qui aide à garder une densité finale plus élevée (en parallèle des méthodes de brassages et la fermentation plus basse). Les Lagers Tchèques sont traditionnellement faite par [[Décoction|décoction ]](avec un double palier) même avec des malts modernes, alors que la plupart des Lagers allemandes sont faites en [[Infusion|infusion simple]] ou par paliers. Toutes ces différences caractérisent la richesse, la bouche et le profil aromatique des Lagers Tchèques.

{| style="width: 100%" border="1" cellpadding="1" cellspacing="0"
|-
! scope="col" style="width: 22%; background-color: rgb(255, 255, 204)" | Style 
! scope="col" style="width: 8%; background-color: rgb(255, 255, 204)" | Page 
! scope="col" style="width: 8%; background-color: rgb(255, 255, 204)" | Fiche 
! scope="col" style="width: 8%; background-color: rgb(255, 255, 204)" | VO 
! scope="col" style="width: 8%; background-color: rgb(255, 255, 204)" | Traduction 
! scope="col" style="width: 8%; background-color: rgb(255, 255, 204)" | Relecture 
! scope="col" style="width: 8%; background-color: rgb(255, 255, 204)" | Photo 
! scope="col" style="width: 8%; background-color: rgb(255, 255, 204)" | AFIBRA 
|-
| style="width: 22%" | [[Guide de styles BJCP/3A. Lager Tchèque Blonde|3A. Lager Tchèque Blonde]] 
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204)" | ok
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204)" | ok 
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204)" | ok 
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204)" | JL 
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204)" | B&B
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204)" | ok 
| style="width: 8%; text-align: center" | 
|-
| style="width: 22%" | [[Guide de styles BJCP/3B. Lager Tchèque Blonde Premium|3B. Lager Tchèque Blonde Premium ]] 
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204)" | ok
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204)" | ok 
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204)" | ok 
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204)" | JL 
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204)" | B&B 
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204)" | ok 
| style="width: 8%; text-align: center" | 
|-
| style="width: 22%" | [[Guide de styles BJCP/3C. Lager Tchèque Ambrée|3C. Lager Tchèque Ambrée]] 
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204)" | ok
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204)" | ok 
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204)" | ok 
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204)" | JL 
| style="width: 8%; text-align: center" | 
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204)" | ok 
| style="width: 8%; text-align: center" | 
|-
| style="width: 22%" | [[Guide de styles BJCP/3D. Lager Tchèque Brune|3D. Lager Tchèque Brune]] 
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204)" | ok 
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204)" | ok 
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204)" | ok 
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204)" | JL 
| style="width: 8%; text-align: center" | 
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204)" | ok 
| style="width: 8%; text-align: center" | 
|}

== LAGER BLONDE EUROPEENNE (PALE MALTY EUROPEAN LAGER) ==

Cette catégorie regroupe le style de bières blondes de fermentation basse, de type pilsner allemande à base de malt allant d'une [[Vollbier]] à une [[Starkbier|S]][[Starkbier|tarkbier]]. Bien que maltées ces bières conservent une bonne attenuation et la limipidité de la plupart des Lagers Allemandes.

{| style="width: 100%" border="1" cellpadding="1" cellspacing="0"
|-
! scope="col" style="width: 22%; background-color: rgb(255, 255, 204)" | Style 
! scope="col" style="width: 8%; background-color: rgb(255, 255, 204)" | Page 
! scope="col" style="width: 8%; background-color: rgb(255, 255, 204)" | Fiche 
! scope="col" style="width: 8%; background-color: rgb(255, 255, 204)" | VO 
! scope="col" style="width: 8%; background-color: rgb(255, 255, 204)" | Traduction 
! scope="col" style="width: 8%; background-color: rgb(255, 255, 204)" | Relecture 
! scope="col" style="width: 8%; background-color: rgb(255, 255, 204)" | Photo 
! scope="col" style="width: 8%; background-color: rgb(255, 255, 204)" | AFIBRA 
|-
| style="width: 22%" | [[Guide de styles AFIBRA/4A. Munich Helles|4A. Munich Helles]] 
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204)" | ok
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204)" | ok 
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204)" | ok 
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204)" | Luluberlu 
| style="width: 8%; text-align: center" | 
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204)" | ok 
| style="width: 8%; text-align: center" | 
|-
| style="width: 22%" | [[Guide de styles AFIBRA/4B. Festbier|4B. Festbier]] 
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204)" | ok
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204)" | ok 
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204)" | ok 
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204)" | Samoht 
| style="width: 8%; text-align: center" | 
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204)" | ok 
| style="width: 8%; text-align: center" | 
|-
| style="width: 22%" | [[Guide de styles AFIBRA/4C. Helles Bock - Maibock|4C. Helles Bock / Maibock]] 
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204)" | ok
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204)" | ok 
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204)" | ok 
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204)" | Luluberlu
| style="width: 8%; text-align: center" | 
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204)" | ok 
| style="width: 8%; text-align: center" | 
|}

== BIERE BLONDE AMERE EUROPEENNE (PALE BITTER EUROPEAN BEER) ==

Cette catégorie décrit des bières blondes d'origine gérmanique à l'amertume équilibrée avec un caractère houblonné modéré à prononcé utilisant des houblons classiques allemands. Elles sont en général de fermentation basse et mise en cave pour apporter un profil assez doux et une bonne atténuation comme la plupart des bières allemandes.

{| style="width: 100%" border="1" cellspacing="0" cellpadding="1"
|-
! style="background-color: rgb(255,255,204); width: 22%" scope="col" | Style 
! style="background-color: rgb(255,255,204); width: 8%" scope="col" | Page 
! style="background-color: rgb(255,255,204); width: 8%" scope="col" | Fiche 
! style="background-color: rgb(255,255,204); width: 8%" scope="col" | VO 
! style="background-color: rgb(255,255,204); width: 8%" scope="col" | Traduction 
! style="background-color: rgb(255,255,204); width: 8%" scope="col" | Relecture 
! style="background-color: rgb(255,255,204); width: 8%" scope="col" | Photo 
! style="background-color: rgb(255,255,204); width: 8%" scope="col" | AFIBRA 
|-
| style="width: 22%" | [[Guide de styles AFIBRA/5A. German Leichtbier|5A. German Leichtbier]] 
| style="text-align: center; background-color: rgb(102,255,204); width: 8%" | ok 
| style="text-align: center; background-color: rgb(102,255,204); width: 8%" | ok 
| style="text-align: center; background-color: rgb(102,255,204); width: 8%" | 2015 
| style="text-align: center; background-color: rgb(102,255,204); width: 8%" | JL 
| style="text-align: center; background-color: rgb(102,255,204); width: 8%" | Rodrik 
| style="text-align: center; width: 8%" | 
| style="text-align: center; width: 8%" | 
|-
| style="width: 22%" | [[Guide de styles AFIBRA/5B. Kölsch|5B. Kölsch]] 
| style="text-align: center; background-color: rgb(102,255,204); width: 8%" | ok 
| style="text-align: center; background-color: rgb(102,255,204); width: 8%" | ok 
| style="text-align: center; background-color: rgb(102,255,204); width: 8%" | 2015 
| style="text-align: center; background-color: rgb(102,255,204); width: 8%" | Samoht 
| style="text-align: center; width: 8%" | 
| style="text-align: center; width: 8%" | 
| style="text-align: center; width: 8%" | 
|-
| style="width: 22%" | [[Guide de styles BJCP/5C. German Helles Exportbier|5C. German Helles Exportbier]] 
| style="text-align: center; background-color: rgb(102,255,204); width: 8%" | ok 
| style="text-align: center; background-color: rgb(102,255,204); width: 8%" | ok 
| style="text-align: center; background-color: rgb(102,255,204); width: 8%" | 2015 
| style="text-align: center; background-color: rgb(102,255,204); width: 8%" | Samoht 
| style="text-align: center; background-color: rgb(102,255,204); width: 8%" | B&B
| style="text-align: center; width: 8%" | 
| style="text-align: center; width: 8%" | 
|-
| style="width: 22%" | [[Guide de styles AFIBRA/5D. Pils Allemande|5D. Pils Allemande]] 
| style="text-align: center; background-color: rgb(102,255,204); width: 8%" | ok 
| style="text-align: center; background-color: rgb(102,255,204); width: 8%" | ok 
| style="text-align: center; background-color: rgb(102,255,204); width: 8%" | 2015 
| style="text-align: center; width: 8%" | 2008 
| style="text-align: center; width: 8%" | 
| style="text-align: center; width: 8%" | 
| style="text-align: center; width: 8%" | 
|}

== LAGER AMBREE EUROPEENNE ==

Catégorie de Lagers regroupant des bières d'origine germanique, de fermentation basse, à la couleur ambrée, au maltage équilibré et qui vont en force des [[Vollbier|vollbier]] au [[Starkbier|starkbier]]

{| style="width: 100%" border="1" cellpadding="1" cellspacing="0"
|-
! style="width: 20%; background-color: rgb(255, 255, 204)" scope="col" | Style 
! style="width: 8%; background-color: rgb(255, 255, 204)" scope="col" | Page 
! style="width: 8%; background-color: rgb(255, 255, 204)" scope="col" | Fiche 
! style="width: 8%; background-color: rgb(255, 255, 204)" scope="col" | VO 
! style="width: 8%; background-color: rgb(255, 255, 204)" scope="col" | Traduction 
! style="width: 8%; background-color: rgb(255, 255, 204)" scope="col" | Relecture 
! style="width: 8%; background-color: rgb(255, 255, 204)" scope="col" | Photo 
! style="width: 8%; background-color: rgb(255, 255, 204)" scope="col" | AFIBRA 
|-
| style="width: 20%" | [[Guide de styles AFIBRA/6A. Märzen|6A. Märzen]]
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204)" | ok
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204)" | ok
| style="width: 8%; text-align: center" | 2015 
| style="width: 8%; text-align: center" | 
| style="width: 8%; text-align: center" | 
| style="width: 8%; text-align: center" | 
| style="width: 8%; text-align: center" | 
|-
| style="width: 20%" | [[Guide de styles AFIBRA/6B. Rauchbier|6B. Rauchbier]] 
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204)" | ok
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204)" | ok
| style="width: 8%; text-align: center" | 
| style="width: 8%; text-align: center" | B&B 
| style="width: 8%; text-align: center" | 
| style="width: 8%; text-align: center" | 
| style="width: 8%; text-align: center" | 
|-
| style="width: 20%" | [[Guide de styles AFIBRA/6C. Dunkles Bock|6C. Dunkles Bock]] 
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204)" | ok
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204)" | ok
| style="width: 8%; text-align: center" | 
| style="width: 8%; text-align: center" | 
| style="width: 8%; text-align: center" | 
| style="width: 8%; text-align: center" | 
| style="width: 8%; text-align: center" | 
|}

== BIERE AMBREE AMERE EUROPEENNE (AMBER BITTER EUROPEAN BEER) ==

Cette catégorie regroupe des bières d'origine allemande ou autrichienne de couleur ambrée à l'amertume équilibrée

{| style="width: 100%" border="1" cellpadding="1" cellspacing="0"
|-
! style="width: 20%; background-color: rgb(255, 255, 204)" scope="col" | Style 
! style="width: 8%; background-color: rgb(255, 255, 204)" scope="col" | Page 
! style="width: 8%; background-color: rgb(255, 255, 204)" scope="col" | Fiche 
! style="width: 8%; background-color: rgb(255, 255, 204)" scope="col" | VO 
! style="width: 8%; background-color: rgb(255, 255, 204)" scope="col" | Traduction 
! style="width: 8%; background-color: rgb(255, 255, 204)" scope="col" | Relecture 
! style="width: 8%; background-color: rgb(255, 255, 204)" scope="col" | Photo 
! style="width: 8%; background-color: rgb(255, 255, 204)" scope="col" | AFIBRA 
|-
| style="width: 20%" | [[Guide de styles AFIBRA/7A. Lager Viennoise|7A. Lager Viennoise]]
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204)" | ok
| style="width: 8%; text-align: center" | 
| style="width: 8%; text-align: center" | 
| style="width: 8%; text-align: center" | 2008 
| style="width: 8%; text-align: center" | 
| style="width: 8%; text-align: center" | 
| style="width: 8%; text-align: center" | 
|-
| style="width: 20%" | [[Guide de styles AFIBRA/7B. Altbier|7B. Altbier]] 
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204)" | ok
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204)" | ok
| style="width: 8%; text-align: center" | 
| style="width: 8%; text-align: center" | 
| style="width: 8%; text-align: center" | 
| style="width: 8%; text-align: center" | 
| style="width: 8%; text-align: center" | 
|-
| style="width: 20%" | [[Guide de styles AFIBRA/7C. Kellerbier|7C. Kellerbier]] 
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204)" | ok
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204)" | ok
| style="width: 8%; text-align: center" | 
| style="width: 8%; text-align: center" | 
| style="width: 8%; text-align: center" | 
| style="width: 8%; text-align: center" | 
| style="width: 8%; text-align: center" | 
|-
| style="width: 20%" | [[Guide de styles AFIBRA/7C1. Kellerbier Blonde|7C1. Kellerbier Blonde]] 
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204)" | ok
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204)" | ok
| style="width: 8%; text-align: center" | 
| style="width: 8%; text-align: center" | 
| style="width: 8%; text-align: center" | 
| style="width: 8%; text-align: center" | 
| style="width: 8%; text-align: center" | 
|-
| style="width: 20%" | [[Guide de styles AFIBRA/7C2. Kellerbier Ambrée|7C2. Kellerbier Ambrée]]
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204)" | ok
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204)" | ok
| style="width: 8%; text-align: center" | 
| style="width: 8%; text-align: center" | 
| style="width: 8%; text-align: center" | 
| style="width: 8%; text-align: center" | 
| style="width: 8%; text-align: center" | 
|}

== LAGER BRUNE EUROPEENNE ==

Cette catégorie regroupe les Lagers de type [[Vollbier|Vollbier allemandes]] plus sombre que ambrée-brune.

{| style="width: 100%" border="1" cellpadding="1" cellspacing="0"
|-
! style="width: 20%; background-color: rgb(255, 255, 204)" scope="col" | Style 
! style="width: 8%; background-color: rgb(255, 255, 204)" scope="col" | Page 
! style="width: 8%; background-color: rgb(255, 255, 204)" scope="col" | Fiche 
! style="width: 8%; background-color: rgb(255, 255, 204)" scope="col" | VO 
! style="width: 8%; background-color: rgb(255, 255, 204)" scope="col" | Traduction 
! style="width: 8%; background-color: rgb(255, 255, 204)" scope="col" | Relecture 
! style="width: 8%; background-color: rgb(255, 255, 204)" scope="col" | Photo 
! style="width: 8%; background-color: rgb(255, 255, 204)" scope="col" | AFIBRA 
|-
| style="width: 20%" | [[Guide de styles AFIBRA/8A. Munich Dunkel|8A. Munich Dunkel]]
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204)" | ok
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204)" | 1.03
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204)" | ok
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204)" | Luluberlu
| style="width: 8%; text-align: center" | 
| style="width: 8%; text-align: center" | 
| style="width: 8%; text-align: center" | 
|-
| style="width: 20%" | [[Guide de styles AFIBRA/8B. Schwarzbier|8B. Schwarzbier - Bière Noire]] 
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204)" | ok
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204)" | 1.03
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204)" | ok
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204)" | Luluberlu
| style="width: 8%; text-align: center" | 
| style="width: 8%; text-align: center" | 
| style="width: 8%; text-align: center" | 
|}

== BIERE FORTE EUROPEENNE ==

Cette catégorie regroupe les bière très parfumées et plus fortes d'Allemagne et des régions de la Baltique. La plupart sont brunes, mais certaines blondes sont aussi referencées.

{| border="1" cellpadding="1" cellspacing="0" style="line-height: 1.6; width: 100%;"
|-
! style="width: 20%; background-color: rgb(255, 255, 204)" scope="col" | Style 
! style="width: 8%; background-color: rgb(255, 255, 204)" scope="col" | Page 
! style="width: 8%; background-color: rgb(255, 255, 204)" scope="col" | Fiche 
! style="width: 8%; background-color: rgb(255, 255, 204)" scope="col" | VO 
! style="width: 8%; background-color: rgb(255, 255, 204)" scope="col" | Traduction 
! style="width: 8%; background-color: rgb(255, 255, 204)" scope="col" | Relecture 
! style="width: 8%; background-color: rgb(255, 255, 204)" scope="col" | Photo 
! style="width: 8%; background-color: rgb(255, 255, 204)" scope="col" | AFIBRA 
|-
| style="width: 20%" | [[Guide de styles AFIBRA/9A. Doppelbock|9A. Doppelbock - Bock Double]]
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204)" | ok
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204)" | ok
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204)" | ok
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204)" | Luluberlu
| style="width: 8%; text-align: center" | 
| style="width: 8%; text-align: center" | 
| style="width: 8%; text-align: center" | 
|-
| style="width: 20%" | [[Guide de styles AFIBRA/9B. Eisbock|9B. Eisbock]] 
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204)" | ok
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204)" | ok
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204)" | ok
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204)" | Luluberlu
| style="width: 8%; text-align: center" | 
| style="width: 8%; text-align: center" | 
| style="width: 8%; text-align: center" | 
|-
| style="width: 20%" | [[Guide de styles AFIBRA/9C. Baltic Porter|9C. Baltic Porter]] 
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204)" | ok
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204)" | ok
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204)" | ok
| style="width: 8%; text-align: center" | Luluberlu 
| style="width: 8%; text-align: center" | 
| style="width: 8%; text-align: center" | 
| style="width: 8%; text-align: center" | 
|}

== BIERE DE BLE / SEIGLE ALLEMANDE ==

Cette catégorie contient les ''[[Vollbier|vollbier]] et [[Starkbier|starkbier]] allemande brassées avec des matls de blé ou de seigle. De couleur claire à foncée, elles ne présentent pas, à l'exception de la [[Guide de styles AFIBRA/10E. Berliner Weisse|Berliner Weisse]], d'acidité lactique.''

{| style="width: 100%" border="1" cellpadding="1" cellspacing="0"
|-
! style="width: 20%; background-color: rgb(255, 255, 204)" scope="col" | Style 
! style="width: 8%; background-color: rgb(255, 255, 204)" scope="col" | Page 
! style="width: 8%; background-color: rgb(255, 255, 204)" scope="col" | Fiche 
! style="width: 8%; background-color: rgb(255, 255, 204)" scope="col" | VO 
! style="width: 8%; background-color: rgb(255, 255, 204)" scope="col" | Traduction 
! style="width: 8%; background-color: rgb(255, 255, 204)" scope="col" | Relecture 
! style="width: 8%; background-color: rgb(255, 255, 204)" scope="col" | Photo 
! style="width: 8%; background-color: rgb(255, 255, 204)" scope="col" | AFIBRA 
|-
| style="width: 20%" | [[Guide de styles AFIBRA/10A. Weizen-Weissbier|10A. Weizen-Weissbier]]
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204)" | ok
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204)" | ok
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204)" | ok
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204)" | Luluberlu 
| style="text-align: center; background-color: rgb(102, 255, 204)" | JL 
| style="background-color: rgb(102, 255, 204)" | 
| style="background-color: rgb(102, 255, 204)" | 
|-
| style="width: 20%" | [[Guide de styles AFIBRA/10B. Dunkelweizen|10B. Dunkles Weissbier]][[Guide de styles AFIBRA/10B. Dunkelweizen| - Dunkelweizen]] 
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204)" | ok
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204)" | ok
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204)" | ok
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204)" | Luluberlu 
| style="text-align: center; background-color: rgb(102, 255, 204)" | JL 
| style="text-align: center; background-color: rgb(102, 255, 204)" | ok 
| 
|-
| style="width: 20%" | [[Guide de styles AFIBRA/10C. Weizenbock|10C. Weizenbock]] 
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204)" | ok
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204)" | ok
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204)" | ok
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204)" | Luluberlu 
| style="text-align: center" | 
| 
| 
|-
| style="width: 20%" | [[Guide de styles AFIBRA/10D. Roggenbier|10D. Roggenbier]] - (bière au seigle allemande) 
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204)" | ok
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204)" | ok
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204)" | ok
| style="text-align: center; background-color: rgb(102, 255, 204)" | Luluberlu 
| style="text-align: center" | 
| 
| 
|-
| style="width: 20%" | [[Guide de styles AFIBRA/10E. Berliner Weisse|10E. Berliner Weisse]] 
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204)" | ok
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204)" | ok
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204)" | ok 
| style="text-align: center; background-color: rgb(102, 255, 204)" | Luluberlu 
| style="text-align: center" | 
| 
| 
|}

== BITTER ANGLAISE ==

La famille des Bitters Anglaises s'est construite sur la base des bières blondes légères anglaises pour être vendues à la pression à la fin du 19ème sciècle. L'utilisaton de malt crystal dans les Bitters devint par la suite plus répendue après la seconde guerre mondiale. Traditionnellement servie très fraiche avec peu de pression (versée ou à la pompe manuelle) à la temperature de la cave d'ou le terme de "real ale" : bière authentique. La plupart des versions en bouteilles ou de fûts de ces Bitters sont souvent plus forte en alcool et on un niveau de carbonatation plus elevé que celles produite en tonneau pour l'exportation, et ont un caractère différent, plus équilibré que leur homologue servie à la pression au Royaume-Unis (plus souven plus douce et moins houblonnées que les versions en tonneau). Ces grandes lignes de description rendent compte du style original des "bières authentiques" et non les produits commerciaux destinés à l'exportation. Plusieurs variantes régionales des Bitters existent, allant de plus sombres, plus douces, avec peu de caractère à des versions avec plus de finesse, plus houblonnée, plus claire dont la mousse est plus dense, avec entre les deux toutes les autres possibiltés. Certaines notes caramélisés (comme d'autre faux gouts plus négatifs) peuvent être dues à une oxydation surtout sur les versions "exports" mais ne font pas forcément parti du style à par entière, elles ne sont pas à prendre en considération pour un jugement.

{| style="width: 100%" border="1" cellpadding="1" cellspacing="0"
|-
! style="width: 20%; background-color: rgb(255, 255, 204)" scope="col" | Style 
! style="width: 10%; background-color: rgb(255, 255, 204)" scope="col" | Page 
! style="width: 10%; background-color: rgb(255, 255, 204)" scope="col" | Fiche 
! style="width: 10%; background-color: rgb(255, 255, 204)" scope="col" | VO 
! style="width: 10%; background-color: rgb(255, 255, 204)" scope="col" | Traduction 
! style="width: 10%; background-color: rgb(255, 255, 204)" scope="col" | Relecture 
! style="width: 10%; background-color: rgb(255, 255, 204)" scope="col" | Photo 
! style="width: 10%; background-color: rgb(255, 255, 204)" scope="col" | AFIBRA 
! style="width: 10%; background-color: rgb(255, 255, 204)" scope="col" | Traducteurs 
|-
| style="width: 20%" | [[Guide de styles AFIBRA/11A. Standard-Ordinary Bitter|11A. Ordinary Bitter]] / Standard 
| style="width: 10%; text-align: center; background-color: rgb(102, 255, 204)" | ok 
| style="width: 10%; text-align: center; background-color: rgb(102, 255, 204)" | ok 
| style="width: 10%; text-align: center; background-color: rgb(102, 255, 204)" | ok 
| style="width: 10%; text-align: center; background-color: rgb(102, 255, 204)" | ok 
| style="width: 10%; text-align: center; background-color: rgb(102, 255, 204)" | ok 
| style="width: 10%; text-align: center; background-color: rgb(102, 255, 204)" | ok 
| style="width: 10%; text-align: center; background-color: rgb(102, 255, 204)" | 
| style="width: 10%; text-align: center; background-color: rgb(102, 255, 204)" | 6ril 
|-
| style="width: 20%" | [[Guide de styles AFIBRA/11B. Best Bitter|11B. Best Bitter]] / Special-Best-Premium Bitter 
| style="width: 10%; text-align: center; background-color: rgb(102, 255, 204)" | ok 
| style="width: 10%; text-align: center; background-color: rgb(102, 255, 204)" | ok 
| style="width: 10%; text-align: center; background-color: rgb(102, 255, 204)" | ok 
| style="width: 10%; text-align: center; background-color: rgb(102, 255, 204)" | ok 
| style="width: 10%; text-align: center; background-color: rgb(102, 255, 204)" | ok 
| style="width: 10%; text-align: center; background-color: rgb(102, 255, 204)" | ok 
| style="width: 10%; text-align: center; background-color: rgb(102, 255, 204)" | 
| style="width: 10%; text-align: center; background-color: rgb(102, 255, 204)" | 6ril 
|-
| style="width: 20%" | [[Guide de styles AFIBRA/11C. Strong Bitter|11C. Strong Bitter]] / Extra Special-Strong Bitter 
| style="width: 10%; text-align: center; background-color: rgb(102, 255, 204)" | ok 
| style="width: 10%; text-align: center; background-color: rgb(102, 255, 204)" | ok 
| style="width: 10%; text-align: center; background-color: rgb(102, 255, 204)" | 2015 
| style="width: 10%; text-align: center; background-color: rgb(102, 255, 204)" | 2008 
| style="width: 10%; text-align: center" | 
| style="width: 10%; text-align: center" | 
| style="width: 10%; text-align: center" | 
| style="width: 10%; text-align: center" | 6ril 
|}

== BIERE BLONDE ANGLO-SAXONNE (PALE COMMONWEALTH BEER) ==

Cette catégorie contient des bière blondes amères, houblonnées, moyennement fortes provenant de pas de l'ancien Empire Britanique

{| style="width: 100%" border="1" cellpadding="1" cellspacing="0"
|-
! style="width: 20%; background-color: rgb(255, 255, 204)" scope="col" | Style 
! style="width: 10%; background-color: rgb(255, 255, 204)" scope="col" | Page 
! style="width: 10%; background-color: rgb(255, 255, 204)" scope="col" | Fiche 
! style="width: 10%; background-color: rgb(255, 255, 204)" scope="col" | VO 
! style="width: 10%; background-color: rgb(255, 255, 204)" scope="col" | Traduction 
! style="width: 10%; background-color: rgb(255, 255, 204)" scope="col" | Relecture 
! style="width: 10%; background-color: rgb(255, 255, 204)" scope="col" | Photo 
! style="width: 10%; background-color: rgb(255, 255, 204)" scope="col" | AFIBRA 
|-
| style="width: 20%" | [[Guide de styles AFIBRA/12A. British Golden Ale|12A. British Golden Ale]] 
| style="width: 10%; text-align: center; background-color: rgb(102, 255, 204)" | ok 
| style="width: 10%; text-align: center; background-color: rgb(102, 255, 204)" | ok 
| style="width: 10%; text-align: center; background-color: rgb(102, 255, 204)" | ok 
| style="width: 10%; text-align: center; background-color: rgb(102, 255, 204);" | 6ril
| style="width: 10%; text-align: center" | 
| style="width: 10%; text-align: center" | 
| style="width: 10%; text-align: center" | 
|-
| style="width: 20%" | [[Guide de styles BJCP/12B. Australian Sparkling Ale|12B. Australian Sparkling Ale]] 
| style="width: 10%; text-align: center; background-color: rgb(102, 255, 204)" | ok 
| style="width: 10%; text-align: center; background-color: rgb(102, 255, 204)" | ok 
| style="width: 10%; text-align: center; background-color: rgb(102, 255, 204)" | ok 
| style="width: 10%; text-align: center; background-color: rgb(102, 255, 204);" | 6ril
| style="width: 10%; text-align: center" | 
| style="width: 10%; text-align: center" | 
| style="width: 10%; text-align: center" | 
|-
| style="width: 20%" | [[Guide de styles AFIBRA/12C. IPA Anglaise|12C. IPA anglaise]] 
| style="width: 10%; text-align: center; background-color: rgb(102, 255, 204)" | ok 
| style="width: 10%; text-align: center; background-color: rgb(102, 255, 204)" | ok 
| style="width: 10%; text-align: center; background-color: rgb(102, 255, 204)" | ok 
| style="width: 10%; text-align: center; background-color: rgb(102, 255, 204);" | 6ril
| style="width: 10%; text-align: center" | 
| style="width: 10%; text-align: center" | 
| style="width: 10%; text-align: center" | 
|}

== BIERE BRUNE ANGLAISE ==

''While Dark Mild, Brown Ale, and English Porter may have long and storied histories, these guidelines describe the modern versions. They are grouped together for judging purposes only since they often have similar flavors and balance, not because of any implied common ancestry. The similar characteristics are low to moderate strength, dark color, generally malty balance, and British ancestry. These styles have no historic relationship to each other; especially, none of these styles evolved into any of the others, or was ever a component of another. The category name was never used historically to describe this grouping of beers; it is our name for the judging category. “Brown Beer” was a distinct and important historical product, and is not related to this category name.''

{| style="width: 100%" border="1" cellpadding="1" cellspacing="0"
|-
! style="width: 20%; background-color: rgb(255, 255, 204)" scope="col" | Style 
! style="width: 10%; background-color: rgb(255, 255, 204)" scope="col" | Page 
! style="width: 10%; background-color: rgb(255, 255, 204)" scope="col" | Fiche 
! style="width: 10%; background-color: rgb(255, 255, 204)" scope="col" | VO 
! style="width: 10%; background-color: rgb(255, 255, 204)" scope="col" | Traduction 
! style="width: 10%; background-color: rgb(255, 255, 204)" scope="col" | Relecture 
! style="width: 10%; background-color: rgb(255, 255, 204)" scope="col" | Photo 
! style="width: 10%; background-color: rgb(255, 255, 204)" scope="col" | AFIBRA 
|-
| style="width: 20%" | [[Guide de styles BJCP/13A. Dark Mild|13A. Dark Mild]] 
| style="width: 10%; text-align: center; background-color: rgb(102, 255, 204)" | ok 
| style="width: 10%; text-align: center; background-color: rgb(102, 255, 204)" | ok 
| style="width: 10%; text-align: center; background-color: rgb(102, 255, 204)" | ok 
| style="width: 10%; text-align: center; background-color: rgb(102, 255, 204);" | 6ril 
| style="width: 10%; text-align: center" | 
| style="width: 10%; text-align: center" | 
| style="width: 10%; text-align: center" | 
|-
| style="width: 20%" | [[Guide de styles BJCP/13B. Ale Brune Anglaise|13B. Ale Brune Anglaise]] 
| style="width: 10%; text-align: center; background-color: rgb(102, 255, 204)" | ok 
| style="width: 10%; text-align: center; background-color: rgb(102, 255, 204)" | ok 
| style="width: 10%; text-align: center; background-color: rgb(102, 255, 204)" | ok 
| style="width: 10%; text-align: center; background-color: rgb(102, 255, 204);" | 6ril
| style="width: 10%; text-align: center" | 
| style="width: 10%; text-align: center" | 
| style="width: 10%; text-align: center" | 
|-
| style="width: 20%" | [[Guide de styles BJCP/13C. Porter Anglais|13C. Porter Anglais]] 
| style="width: 10%; text-align: center; background-color: rgb(102, 255, 204)" | ok 
| style="width: 10%; text-align: center; background-color: rgb(102, 255, 204)" | ok 
| style="width: 10%; text-align: center; background-color: rgb(102, 255, 204)" | ok 
| style="width: 10%; text-align: center" | 
| style="width: 10%; text-align: center" | 
| style="width: 10%; text-align: center" | 
| style="width: 10%; text-align: center" | 
|}

== ALE ECOSSAISE ==

La véritable origine du nom Alee au ‘schilling’ (schilling ale) a été décrite de manière incorrecte durant des années. Un style unique de bière n'a jamais été désigné par  60, 70 ou 80 schillings. Le schilling fait ici seulement référence au coût du barril de bière. c'est à dire qu'il y avait des bières à 54 schillings (Stouts) jusqu'à 86 schillings (IPA) etc... Les ales ecossaises dont il est question ici etaient désignées comme étant légères (Scottish Light), costauds (Scottish Heavy) et  Export (Scottish Export), ce qui couvrait une gamme de prix entre 60 et 90 schillings le baril de bière. Celles-ci etaient caractérisées simplement par leur couleur foncées et leurs saveurs maltées. Les lager (120 schilling ales) sont en dehors du scope de cette catégorie, de même que les blondes ecossaises les plus fortes (aka Wee Heavy).Le guide sur les  blondes ecossaises légères, costauds ou exports rapporte à peu près les même commentaires pour chacun de ces styles de bières. Avec l'augmentation de la densité, le caractère de la bière est de plus en plus marqué. Historiquement, les trois types de bières étaient liées aux différentes forces de celles ci, et représentaient une adaptation desAles Anglaises mais avec une force et un houblonnage moindre, ainsi qu'une couleur plus foncée (souvent due aux additions de malts caramels). Les versions plus modernes (apres la seconde guerre mondiale) tendent à utiliser des combinaisons de matls plus complexes.

{| style="width: 100%;" cellpadding="1" cellspacing="0" border="1"
|-
! style="width: 20%; background-color: rgb(255, 255, 204);" scope="col" | Style 
! style="width: 8%; background-color: rgb(255, 255, 204);" scope="col" | Page 
! style="width: 8%; background-color: rgb(255, 255, 204);" scope="col" | Fiche 
! style="width: 8%; background-color: rgb(255, 255, 204);" scope="col" | VO 
! style="width: 8%; background-color: rgb(255, 255, 204);" scope="col" | Traduction 
! style="width: 8%; background-color: rgb(255, 255, 204);" scope="col" | Relecture 
! style="width: 8%; background-color: rgb(255, 255, 204);" scope="col" | Photo 
! style="width: 8%; background-color: rgb(255, 255, 204);" scope="col" | AFIBRA 
|-
| style="width: 20%; background-color: rgb(102, 255, 204);" | [[Guide de styles AFIBRA/14A. Scottish Light|14A. Scottish Light]] 60/- 
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204);" | ok 
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204);" | ok 
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204);" | 2015 
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204);" | Chente
| style="width: 8%; text-align: center;" | 
| style="width: 8%; text-align: center;" | 
| style="width: 8%; text-align: center;" | 
|-
| style="width: 20%;" | [[Guide de styles AFIBRA/14B. Scottish Heavy|14B. Scottish Heavy]] 70/- 
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204);" | ok 
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204);" | ok 
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204);" | 2015 
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204);" | Chente 
| style="width: 8%; text-align: center;" | 
| style="width: 8%; text-align: center;" | 
| style="width: 8%; text-align: center;" | 
|-
| style="width: 20%;" | [[Guide de styles AFIBRA/14C. Scottish Export|14C. Scottish Export]]* 80/- 
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204);" | ok 
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204);" | ok 
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204);" | 2015 
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204);" | Chente 
| style="width: 8%; text-align: center;" | 
| style="width: 8%; text-align: center;" | 
| style="width: 8%; text-align: center;" | 
|-
| style="width: 20%;" | ([[Guide de styles AFIBRA/9E. Strong Scotch Ale|9E. Strong Scotch Ale]] ) 
| style="width: 8%; text-align: center;" | 
| style="width: 8%; text-align: center;" | 
| style="width: 8%; text-align: center;" | 
| style="width: 8%; text-align: center;" | 
| style="width: 8%; text-align: center;" | 
| style="width: 8%; text-align: center;" | 
| style="width: 8%; text-align: center;" | 
|}

== BIERE IRLANDAISE ==

''The traditional beers of Ireland contained in this category are amber to dark, top-fermented beers of moderate to slightly strong strength, and are often widely misunderstood due to differences in export versions, or overly focusing on the specific attributes of beer produced by high-volume, well-known breweries. Each of the styles in this grouping has a wider range than is commonly believed.''

{| style="width: 100%" border="1" cellpadding="1" cellspacing="0"
|-
! style="background-color: rgb(255, 255, 204); width: 20%" scope="col" | Style 
! style="width: 8%; background-color: rgb(255, 255, 204)" scope="col" | Page 
! style="width: 8%; background-color: rgb(255, 255, 204)" scope="col" | Fiche 
! style="width: 8%; background-color: rgb(255, 255, 204)" scope="col" | VO 
! style="width: 8%; background-color: rgb(255, 255, 204)" scope="col" | Traduction 
! style="width: 8%; background-color: rgb(255, 255, 204)" scope="col" | Relecture 
! style="width: 8%; background-color: rgb(255, 255, 204)" scope="col" | Photo 
! style="width: 8%; background-color: rgb(255, 255, 204)" scope="col" | AFIBRA 
|-
| style="width: 20%" | [[Guide de styles AFIBRA/9D. Irish Red Ale|15A. Irish Red Ale]] (IRA) 
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204)" | ok 
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204)" | ok 
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204)" | 2015
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204);" | JL
| style="width: 8%; text-align: center" | 
| style="width: 8%; text-align: center" | 
| style="width: 8%; text-align: center" | 
|-
| style="width: 20%" | [[Guide de styles AFIBRA/13A. Dry Stout|15B. Stout Irlandais ]] (Dry Stout) 
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204)" | ok 
| style="width: 8%; text-align: center" | 2008
| style="width: 8%; text-align: center" | 
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204);" | JL
| style="width: 8%; text-align: center" | 
| style="width: 8%; text-align: center" | 
| style="width: 8%; text-align: center" | 
|-
| style="width: 20%" | [[Guide de styles AFIBRA/13D. Foreign Extra Stout|15C. Extra Stout Irlandais]] (Foreign Extra Stout) 
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204)" | ok 
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204)" | ok
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204)" | 2015
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204);" | JL
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204);" | 
| style="width: 8%; text-align: center" | 
| style="width: 8%; text-align: center" | 
|}

== BIERE NOIRE BRITANIQUE ==

Catégorie des bières noires d'origines britaniques de style Stout de moyennes à fortes, de douces à amères. Originaires pour la plupart d'Angleterre même si maintenant très associées à l'Irlande, ce style britanique se retrouve maintenant dans la plupart des pays anglo-saxons. 

{| style="width: 100%" border="1" cellpadding="1" cellspacing="0"
|-
! style="background-color: rgb(255, 255, 204); width: 20%" scope="col" | Style 
! style="width: 8%; background-color: rgb(255, 255, 204)" scope="col" | Page 
! style="width: 8%; background-color: rgb(255, 255, 204)" scope="col" | Fiche 
! style="width: 8%; background-color: rgb(255, 255, 204)" scope="col" | VO 
! style="width: 8%; background-color: rgb(255, 255, 204)" scope="col" | Traduction 
! style="width: 8%; background-color: rgb(255, 255, 204)" scope="col" | Relecture 
! style="width: 8%; background-color: rgb(255, 255, 204)" scope="col" | Photo 
! style="width: 8%; background-color: rgb(255, 255, 204)" scope="col" | AFIBRA 
|-
| style="width: 20%" | [[Guide de styles AFIBRA/16A. Sweet Stout|16A. Sweet Stout]] 
| style="width: 8%; text-align: center" | V2008 en FR
| style="width: 8%; text-align: center" | 
| style="width: 8%; text-align: center" | 
| style="width: 8%; text-align: center" | 
| style="width: 8%; text-align: center" | 
| style="width: 8%; text-align: center" | 
| style="width: 8%; text-align: center" | 
|-
| style="width: 20%" | [[Guide de styles AFIBRA/16B. Oatmeal Stout|1]][[Guide de styles AFIBRA/16B. Oatmeal Stout|6B. Oatmeal Stout]] 
| style="width: 8%; text-align: center" | 
| style="width: 8%; text-align: center" | 
| style="width: 8%; text-align: center" | 
| style="width: 8%; text-align: center" | 
| style="width: 8%; text-align: center" | 
| style="width: 8%; text-align: center" | 
| style="width: 8%; text-align: center" | 
|-
| style="width: 20%" | [[16C. Tropical Stout|16C. Tropical Stout]] 
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204);" | OK
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204);" | 1.03
| style="width: 8%; text-align: center" | 
| style="width: 8%; text-align: center" | 
| style="width: 8%; text-align: center" | 
| style="width: 8%; text-align: center" | 
| style="width: 8%; text-align: center" | 
|-
| style="width: 20%" | [[Guide de styles AFIBRA/16D. Foreign Extra Stout|16D. Foreign Extra Stout]] 
| style="width: 8%; text-align: center" | 
| style="width: 8%; text-align: center" | 
| style="width: 8%; text-align: center" | 
| style="width: 8%; text-align: center" | 
| style="width: 8%; text-align: center" | 
| style="width: 8%; text-align: center" | 
| style="width: 8%; text-align: center" | 
|}

== BIERE FORTE ANGLAISE ==

''This category contains the stronger, non-roasty beers of the British Isles.''

{| style="width: 100%" border="1" cellpadding="1" cellspacing="0"
|-
! style="width: 20%; background-color: rgb(255, 255, 204)" scope="col" | Style 
! style="width: 8%; background-color: rgb(255, 255, 204)" scope="col" | Page 
! style="width: 8%; background-color: rgb(255, 255, 204)" scope="col" | Fiche 
! style="width: 8%; background-color: rgb(255, 255, 204)" scope="col" | VO 
! style="width: 8%; background-color: rgb(255, 255, 204)" scope="col" | Traduction 
! style="width: 8%; background-color: rgb(255, 255, 204)" scope="col" | Relecture 
! style="width: 8%; background-color: rgb(255, 255, 204)" scope="col" | Photo 
! style="width: 8%; background-color: rgb(255, 255, 204)" scope="col" | AFIBRA 
|-
| style="width: 20%" | [[Guide de styles AFIBRA/117A. Ale Forte Anglaise|17A. Ale Forte Anglaise]]
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204)" | OK
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204)" | ok
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204)" | 2015
| 
| 
| 
| 
|-
| style="width: 20%" | [[Guide de styles AFIBRA/17B. Old Ale|17B. Old Ale]] 
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204)" | OK
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204)" | ok
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204)" | 2015 
| 
| 
| 
| 
|-
| style="width: 20%" | [[Guide de styles AFIBRA/17C. Wee Heavy|17C. Wee Heavy]] 
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204)" | OK
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204)" | ok
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204)" | 2015 
| 
| 
| 
| 
|-
| style="width: 20%" | [[Guide de styles AFIBRA/17D.Barleywine Anglais|17D.Barleywine Anglais]] 
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204)" | OK
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204)" | ok
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204)" | 2015 
| 
| 
| 
| 
|}

== PALE ALE AMERICAINE ==

''This category contains modern American ales of average strength and light color that are moderately malty to moderately bitter.''

{| style="width: 100%" border="1" cellpadding="1" cellspacing="0"
|-
! style="width: 20%; background-color: rgb(255, 255, 204)" scope="col" | Style 
! style="width: 8%; background-color: rgb(255, 255, 204)" scope="col" | Page 
! style="width: 8%; background-color: rgb(255, 255, 204)" scope="col" | Fiche 
! style="width: 8%; background-color: rgb(255, 255, 204)" scope="col" | VO 
! style="width: 8%; background-color: rgb(255, 255, 204)" scope="col" | Traduction 
! style="width: 8%; background-color: rgb(255, 255, 204)" scope="col" | Relecture 
! style="width: 8%; background-color: rgb(255, 255, 204)" scope="col" | Photo 
! style="width: 8%; background-color: rgb(255, 255, 204)" scope="col" | AFIBRA 
|-
| style="width: 20%" | [[Guide de styles AFIBRA/18A. Blonde Ale|18A. Blonde Ale]]
| style="width: 8%; text-align: center;" | 
| style="width: 8%; text-align: center;" | 
| style="width: 8%; text-align: center;" | 
| style="width: 8%; text-align: center;" | 
| style="width: 8%; text-align: center;" | 
| style="width: 8%; text-align: center;" | 
| style="width: 8%; text-align: center;" | 
|-
| style="width: 20%" | [[Guide de styles AFIBRA/18B. American Pale Ale|18B. American Pale Ale]] 
| style="width: 8%; text-align: center;" | 
| style="width: 8%; text-align: center;" | 
| style="width: 8%; text-align: center;" | 
| style="width: 8%; text-align: center;" | 
| style="width: 8%; text-align: center;" | 
| style="width: 8%; text-align: center;" | 
| style="width: 8%; text-align: center;" | 
|}

== BIERE BRUNE ET AMBREE AMERICAINE ==

''This category contains modern American amber and brown warm-fermented beers of standard strength that can be balanced to bitter.''

{| style="width: 100%" border="1" cellpadding="1" cellspacing="0"
|-
! style="width: 20%; background-color: rgb(255, 255, 204)" scope="col" | Style 
! style="width: 8%; background-color: rgb(255, 255, 204)" scope="col" | Page 
! style="width: 8%; background-color: rgb(255, 255, 204)" scope="col" | Fiche 
! style="width: 8%; background-color: rgb(255, 255, 204)" scope="col" | VO 
! style="width: 8%; background-color: rgb(255, 255, 204)" scope="col" | Traduction 
! style="width: 8%; background-color: rgb(255, 255, 204)" scope="col" | Relecture 
! style="width: 8%; background-color: rgb(255, 255, 204)" scope="col" | Photo 
! style="width: 8%; background-color: rgb(255, 255, 204)" scope="col" | AFIBRA 
|-
| style="width: 20%" | [[Guide de styles AFIBRA/19A. American Amber Ale|19A. American Amber Ale]]
| style="width: 8%; text-align: center;" | 
| style="width: 8%; text-align: center;" | 
| style="width: 8%; text-align: center;" | 
| style="width: 8%; text-align: center;" | 
| style="width: 8%; text-align: center;" | 
| style="width: 8%; text-align: center;" | 
| style="width: 8%; text-align: center;" | 
|-
| style="width: 20%" | [[Guide de styles AFIBRA/19B. Bière Classique Californienne|19B. Bière Classique Californienne]][[Guide de styles AFIBRA/19B. Bière Classique Californienne| / California Common]] 
| style="width: 8%; text-align: center;" | 
| style="width: 8%; text-align: center;" | 
| style="width: 8%; text-align: center;" | 
| style="width: 8%; text-align: center;" | 
| style="width: 8%; text-align: center;" | 
| style="width: 8%; text-align: center;" | 
| style="width: 8%; text-align: center;" | 
|-
| style="width: 20%" | [[Guide de styles AFIBRA/19C. American Brown Ale|19C. American Brown Ale]] 
| style="width: 8%; text-align: center;" | 
| style="width: 8%; text-align: center;" | 
| style="width: 8%; text-align: center;" | 
| style="width: 8%; text-align: center;" | 
| style="width: 8%; text-align: center;" | 
| style="width: 8%; text-align: center;" | 
| style="width: 8%; text-align: center;" | 
|}

== PORTER ET STOUT AMERICAINS ==

Ces bières sont toutes des évolutions de leurs cousines anglaises de renom et ont été totalement revisitées par les brasseries artisanales américaines. Généralement plus houblonées, plus fortes, plus pousées en gout torrefié, ces bières ont une histoire et un profil qui en fait un style à part entière.

{| style="width: 100%" border="1" cellpadding="1" cellspacing="0"
|-
! style="width: 20%; background-color: rgb(255, 255, 204)" scope="col" | Style 
! style="width: 8%; background-color: rgb(255, 255, 204)" scope="col" | Page 
! style="width: 8%; background-color: rgb(255, 255, 204)" scope="col" | Fiche 
! style="width: 8%; background-color: rgb(255, 255, 204)" scope="col" | VO 
! style="width: 8%; background-color: rgb(255, 255, 204)" scope="col" | Traduction 
! style="width: 8%; background-color: rgb(255, 255, 204)" scope="col" | Relecture 
! style="width: 8%; background-color: rgb(255, 255, 204)" scope="col" | Photo 
! style="width: 8%; background-color: rgb(255, 255, 204)" scope="col" | AFIBRA 
|-
| style="width: 20%" | [[Guide de styles AFIBRA/12B. Robust Porter|20A. American Porter / Robust Porter]]
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204)" | ok
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204)" | 1.03
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204)" | 2015
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204)" | Partielle
| style="width: 8%; text-align: center;" | 
| style="width: 8%; text-align: center;" | 
| style="width: 8%; text-align: center;" | 
|-
| style="width: 20%" | [[Guide de styles AFIBRA/20B. American Stout|20B. American Stout]] 
| style="width: 8%; text-align: center;" | 
| style="width: 8%; text-align: center;" | 
| style="width: 8%; text-align: center;" | 
| style="width: 8%; text-align: center;" | 
| style="width: 8%; text-align: center;" | 
| style="width: 8%; text-align: center;" | 
| style="width: 8%; text-align: center;" | 
|-
| style="width: 20%" | [[Guide de styles AFIBRA/20C. Imperial Stout|20C. Imperial Stout]][[Guide de styles AFIBRA/20C. Imperial Stout| / Russian Imperial Stout]] 
| style="width: 8%; text-align: center;" | 
| style="width: 8%; text-align: center;" | 
| style="width: 8%; text-align: center;" | 
| style="width: 8%; text-align: center;" | 
| style="width: 8%; text-align: center;" | 
| style="width: 8%; text-align: center;" | 
| style="width: 8%; text-align: center;" | 
|}

== IPA - INDIA PALE ALE ==

La nouvelle catégorie IPA est spécifiques aux IPAs américaines modernes et toutes les variantes qui en découlent. Cela n'implique pas que les IPAs anglaises ne sont pas à proprement parler des IPAs ou qu'il n'y a pas de relations entre elles. Ce n'est qu'une façon arbitraire de grouper des styles similaires afin de les faire concourir dans la même catégorie. Les [[Guide de styles AFIBRA/12C. IPA Anglaise|IPAs anglaises]] sont regroupées avec les autres bières anglaises, et les IPAs double plus forte avec les [http://www.brassageamateur.com/wiki/index.php/Guide_de_styles_AFIBRA#22._ALE_AMERICAINE_FORTE bières américaines fortes]. Le terme d'IPA en lui même n'est pas intentionnellement décomposé en "India Pale Ale" car aucune de ses bières n'a jamais fais le voyage aux Indes comme c'était historiquement le cas et beaucoup d'entre elles ne sont même pas blonde (pale). Bien que, le terme d'IPA soit devenu un style à part entière dans le brassage actuel.

{| style="width: 100%" border="1" cellpadding="1" cellspacing="0"
|-
! style="background-color: rgb(255, 255, 204); width: 20%" scope="col" | Style 
! style="width: 8%; background-color: rgb(255, 255, 204)" scope="col" | Page 
! style="width: 8%; background-color: rgb(255, 255, 204)" scope="col" | Fiche 
! style="width: 8%; background-color: rgb(255, 255, 204)" scope="col" | VO 
! style="width: 8%; background-color: rgb(255, 255, 204)" scope="col" | Traduction 
! style="width: 8%; background-color: rgb(255, 255, 204)" scope="col" | Relecture 
! style="width: 8%; background-color: rgb(255, 255, 204)" scope="col" | Photo 
! style="width: 8%; background-color: rgb(255, 255, 204)" scope="col" | AFIBRA 
! style="background-color: rgb(255, 255, 204); width: 20%" scope="col" | Traducteurs 
|-
| style="width: 20%" | [[Guide de styles AFIBRA/21A. IPA Américaine|21A. IPA Américaine]] AIPA? 
| style="width: 8%; text-align: center" | 
| style="width: 8%; text-align: center" | 
| style="width: 8%; text-align: center" | 
| style="width: 8%; text-align: center" | ok 
| style="width: 8%; text-align: center" | 
| style="width: 8%; text-align: center" | 
| style="width: 8%; text-align: center" | 
| style="text-align: center; width: 20%" | Simon Roy 
|-
| style="width: 20%" | [http://www.brassageamateur.com/wiki/index.php/21B._Specialty_IPA 21B. Specialty IPA] 
| style="width: 8%; text-align: center" | 
| style="width: 8%; text-align: center" | 
| style="width: 8%; text-align: center" | 
| style="width: 8%; text-align: center" | 
| style="width: 8%; text-align: center" | 
| style="width: 8%; text-align: center" | 
| style="width: 8%; text-align: center" | 
| style="text-align: center; width: 20%" | 
|-
| style="width: 20%" | [[Guide de styles BJCP/21B. 1. IPA belge|21B. 1. IPA belge]] 
| style="width: 8%; text-align: center; background-color: rgb(0, 255, 204)" | ok 
| style="width: 8%; text-align: center; background-color: rgb(0, 255, 204)" | ok 
| style="width: 8%; text-align: center" | 
| style="width: 8%; text-align: center; background-color: rgb(0, 255, 153)" | ok 
| style="width: 8%; text-align: center" | 
| style="width: 8%; text-align: center" | 
| style="width: 8%; text-align: center" | 
| style="text-align: center; width: 20%" | Ark 
|-
| style="width: 20%" | [[Guide de styles AFIBRA/21B.2 Black IPA|21B. 2. Black IPA]] 
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204)" | ok 
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204)" | ok 
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204)" | ok 
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204)" | ok 
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204)" | ok 
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204)" | ok 
| style="width: 8%; text-align: center" | 
| style="text-align: center; width: 20%" | Simon Roy 
|-
| style="width: 20%" | [[21B. 3. Brown IPA|21B. 3. Brown IPA]] 
| style="width: 8%; text-align: center; background-color: rgb(0, 255, 153)" | ok 
| style="width: 8%; text-align: center; background-color: rgb(0, 255, 153)" | ok 
| style="width: 8%; text-align: center" | 
| style="width: 8%; text-align: center; background-color: rgb(0, 255, 153)" | ok 
| style="width: 8%; text-align: center" | 
| style="width: 8%; text-align: center" | 
| style="width: 8%; text-align: center" | 
| style="text-align: center; width: 20%" | Ark 
|-
| style="width: 20%" | [[21B. 4. Red IPA|21B. 4. Red IPA]] 
| style="width: 8%; text-align: center; background-color: rgb(0, 255, 153)" | ok 
| style="width: 8%; text-align: center; background-color: rgb(0, 255, 204)" | ok 
| style="width: 8%; text-align: center" | 
| style="width: 8%; text-align: center; background-color: rgb(0, 255, 204)" | ok 
| style="width: 8%; text-align: center" | 
| style="width: 8%; text-align: center" | 
| style="width: 8%; text-align: center" | 
| style="text-align: center; width: 20%" | Ark 
|-
| style="width: 20%" | [[21B. 5. Rye IPA|21B. 5. Rye IPA]] 
| style="width: 8%; text-align: center; background-color: rgb(0, 255, 153)" | ok 
| style="width: 8%; text-align: center; background-color: rgb(0, 255, 204)" | ok 
| style="width: 8%; text-align: center" | 
| style="width: 8%; text-align: center; background-color: rgb(0, 255, 204)" | ok 
| style="width: 8%; text-align: center" | 
| style="width: 8%; text-align: center" | 
| style="width: 8%; text-align: center" | 
| style="text-align: center; width: 20%" | Ark 
|-
| style="width: 20%" | [[21B. 6. White IPA|21B. 6. White IPA]] 
| style="width: 8%; text-align: center; background-color: rgb(0, 255, 153)" | ok 
| style="width: 8%; text-align: center; background-color: rgb(0, 255, 153)" | ok 
| style="width: 8%; text-align: center" | 
| style="width: 8%; text-align: center; background-color: rgb(0, 255, 153)" | ok 
| style="width: 8%; text-align: center" | 
| style="width: 8%; text-align: center" | 
| style="width: 8%; text-align: center" | 
| style="text-align: center; width: 20%" | Ark 
|}

== BIERE AMERICAINE FORTE ==

Cette catégorie inclue les ales fortes américaines avec une balance variée de houblon et de malt. Cette catégorie est plutôt définie par la haute teneur en alcool et le manque d'arôme grillés.

{| style="width: 100%" border="1" cellpadding="1" cellspacing="0"
|-
! style="width: 20%; background-color: rgb(255, 255, 204)" scope="col" | Style 
! style="width: 8%; background-color: rgb(255, 255, 204)" scope="col" | Page 
! style="width: 8%; background-color: rgb(255, 255, 204)" scope="col" | Fiche 
! style="width: 8%; background-color: rgb(255, 255, 204)" scope="col" | VO 
! style="width: 8%; background-color: rgb(255, 255, 204)" scope="col" | Traduction 
! style="width: 8%; background-color: rgb(255, 255, 204)" scope="col" | Relecture 
! style="width: 8%; background-color: rgb(255, 255, 204)" scope="col" | Photo 
! style="width: 8%; background-color: rgb(255, 255, 204)" scope="col" | AFIBRA 
|-
| style="width: 20%" | [[Guide de styles AFIBRA/14C. Imperial IPA|22A. Double IPA / Imperial IPA]]
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204)" | ok
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204)" | 1.03
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204)" | 2015 
| style="background-color: rgb(102, 255, 255); text-align: center" | Ark 
| 
| 
| 
|-
| [[Guide de styles AFIBRA/22B. American Strong Ale|22B. American Strong Ale]] 
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204)" | ok
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204)" | 1.03
| style="width: 8%; background-color: rgb(102, 255, 204); text-align: center" | 2015 
| style="text-align: center; background-color: rgb(102, 255, 204)" | Ark 
| style="text-align: center" | 
| style="text-align: center" | 
| style="text-align: center" | 
|-
| [[Guide de styles AFIBRA/19C. Barleywine Américain|22C. Barleywine Américain]] 
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204)" | ok
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204)" | 1.03
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204)" | 2015 
| style="text-align: center; background-color: rgb(0, 255, 102)" | Ark 
| 
| 
| 
|-
| [[Guide de styles AFIBRA/22D. Wheatwine|22D. Wheatwine]] 
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204)" | ok
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204)" | 1.03
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204)" | 2015 
| style="text-align: center; background-color: rgb(0, 255, 153)" | Ark 
| 
| 
| 
|}

== BIERE ACIDE EUROPEENNE ==

''This category contains the traditional sour beer styles of Europe that are still produced, many (but not all) with a wheat component. Most have low bitterness, with the sourness of the beer providing the balance that hop bitterness would otherwise contribute. Some are sweetened or flavored, whether at the brewery or upon consumption.''

{| style="width: 100%" border="1" cellpadding="1" cellspacing="0"
|-
! style="width: 20%; background-color: rgb(255, 255, 204)" scope="col" | Style 
! style="width: 8%; background-color: rgb(255, 255, 204)" scope="col" | Page 
! style="width: 8%; background-color: rgb(255, 255, 204)" scope="col" | Fiche 
! style="width: 8%; background-color: rgb(255, 255, 204)" scope="col" | VO 
! style="width: 8%; background-color: rgb(255, 255, 204)" scope="col" | Traduction 
! style="width: 8%; background-color: rgb(255, 255, 204)" scope="col" | Relecture 
! style="width: 8%; background-color: rgb(255, 255, 204)" scope="col" | Photo 
! style="width: 8%; background-color: rgb(255, 255, 204)" scope="col" | AFIBRA 
|-
| style="width: 20%" | [[Guide de styles AFIBRA/23A. Berliner Weisse|23A. Berliner Weisse]]
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204)" | ok
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204)" | ok
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204)" | 2015
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204)" | partielle
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204)" | 
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204)" | 
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204)" | 
|-
| style="width: 20%" | [[Guide de styles AFIBRA/23B. Rouge des Flandres|23B. Rouge des Flandres]] 
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204)" | ok
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204)" | 1.03
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204)" | 2015
| 
| 
| 
| 
|-
| [[Guide de styles AFIBRA/23C. Brune des Flandres-Vieille Brune-Oud Bruin|23C. Brune des Flandres - Vieille Brune - Oud Bruin]] 
| style="text-align: center; background-color: rgb(102, 255, 204)" | ok
| style="text-align: center; background-color: rgb(102, 255, 204)" | 1.03
| style="text-align: center; background-color: rgb(102, 255, 204)" | 2015
| 
| 
| 
| 
|-
| [[Guide de styles AFIBRA/23D. Lambic|23D. Lambic]] 
| style="text-align: center; background-color: rgb(102, 255, 204)" | ok
| style="text-align: center; background-color: rgb(102, 255, 204)" | 1.03
| style="text-align: center; background-color: rgb(102, 255, 204)" | 2015
| 
| 
| 
| 
|-
| [[Guide de styles AFIBRA/23E. Gueuze|23E. Gueuze]] 
| style="text-align: center; background-color: rgb(102, 255, 204)" | ok
| style="text-align: center; background-color: rgb(102, 255, 204)" | 1.03
| style="text-align: center; background-color: rgb(102, 255, 204)" | 2015
| 
| 
| 
| 
|-
| [[Guide de styles AFIBRA/23F. Lambic aux fruits|23F. Lambic aux fruits]] 
| style="text-align: center" | ok
| style="text-align: center" | 1.03
| style="text-align: center" | 2015
| 
| 
| 
| 
|-
| [[Guide de styles AFIBRA/23G. Gueuze aux fruits|23G. Gueuze aux fruits]] 
| style="text-align: center" | ok
| style="text-align: center" | 1.03
| style="text-align: center" | Absent
| style="text-align: center" | A créer
| 
| 
| 
|-
| [[Guide de styles AFIBRA/17A. Faro|23H. Faro]] 
| style="text-align: center" | ok
| style="text-align: center" | 1.03
| style="text-align: center" | Absent 
| style="text-align: center" | A créer 
| 
| 
| 
|}

== BIERE BELGE ==

''This category contains the maltier to balanced, more highly flavored Belgian and French ales.''

{| style="width: 100%" border="1" cellpadding="1" cellspacing="0"
|-
! style="width: 20%; background-color: rgb(255, 255, 204)" scope="col" | Style 
! style="width: 8%; background-color: rgb(255, 255, 204)" scope="col" | Page 
! style="width: 8%; background-color: rgb(255, 255, 204)" scope="col" | Fiche 
! style="width: 8%; background-color: rgb(255, 255, 204)" scope="col" | VO 
! style="width: 8%; background-color: rgb(255, 255, 204)" scope="col" | Traduction 
! style="width: 8%; background-color: rgb(255, 255, 204)" scope="col" | Relecture 
! style="width: 8%; background-color: rgb(255, 255, 204)" scope="col" | Photo 
! style="width: 8%; background-color: rgb(255, 255, 204)" scope="col" | AFIBRA 
! style="width: 20%; background-color: rgb(255, 255, 204)" scope="col" | Traducteurs 
|-
| style="width: 20%" | [[Guide de styles AFIBRA/AEBH1 - Blanche Belge - Witbier|24A. Witbier]][[Guide de styles AFIBRA/AEBH1 - Blanche Belge - Witbier|- Blanche]]
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204)" | ok
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204)" | 1.03
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204)" | 2015
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204)" | 2015
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204)" | A relire
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204)" | 
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204)" | 
| style="width: 20%; text-align: center; background-color: rgb(102, 255, 204)" | Frangran1 et B&B 
|-
| style="width: 20%" | [[Guide de styles AFIBRA/24B. Belge blonde légère|24B. Belge Blonde Legère - Belgian Pale Ale]] 
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204)" | ok
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204)" | 1.03
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204)" | 
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204)" | 
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204)" | 
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204)" | 
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204)" | 
| style="width: 20%; text-align: center; background-color: rgb(102, 255, 204)" | 
|-
| style="width: 20%" | [[Guide de styles AFIBRA/AEFH12 - Bière de Garde|24C. Bière de Garde]]
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204)" | ok
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204)" | 1.03
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204)" | 
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204)" | Partielle
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204)" | 
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204)" | 
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204)" | 
| style="width: 20%; text-align: center; background-color: rgb(102, 255, 204)" | 
|}

== BIERE BELGE FORTE ==

This category contains the pale, well-attenuated, balanced to bitter beers, often more driven by yeast character than malt flavors, with generally higher alcohol (although a range exists within styles).

{| style="width: 100%" border="1" cellspacing="0" cellpadding="1"
|-
! style="background-color: rgb(255,255,204); width: 20%" scope="col" | Style 
! style="background-color: rgb(255,255,204); width: 8%" scope="col" | Page 
! style="background-color: rgb(255,255,204); width: 8%" scope="col" | Fiche 
! style="background-color: rgb(255,255,204); width: 8%" scope="col" | VO 
! style="background-color: rgb(255,255,204); width: 8%" scope="col" | Traduction 
! style="background-color: rgb(255,255,204); width: 8%" scope="col" | Relecture 
! style="background-color: rgb(255,255,204); width: 8%" scope="col" | Photo 
! style="background-color: rgb(255,255,204); width: 8%" scope="col" | AFIBRA 
|-
| style="width: 20%" | [[Guide de styles AFIBRA/25A. Belge blonde|25A. Belge blonde]]
| style="text-align: center; background-color: rgb(102,255,204); width: 8%" | ok
| style="text-align: center; background-color: rgb(102,255,204); width: 8%" | 1.03
| style="text-align: center; width: 8%" | 
| style="text-align: center; background-color: rgb(102,255,204); width: 8%" | Rodrik
| style="text-align: center; width: 8%" | 
| style="text-align: center; width: 8%" | 
| style="text-align: center; width: 8%" | 
|-
| style="width: 20%" | [[Guide de styles AFIBRA/25B. Saison|25B. Saison]] 
| style="text-align: center; background-color: rgb(102,255,204); width: 8%" | ok
| style="text-align: center; background-color: rgb(102,255,204); width: 8%" | 1.03
| style="text-align: center; width: 8%" | 
| style="text-align: center; background-color: rgb(102,255,204); width: 8%" | Rodrik
| style="text-align: center; width: 8%" | 
| style="text-align: center; width: 8%" | 
| style="text-align: center; width: 8%" | 
|-
| style="width: 20%" | [[Guide de styles AFIBRA/25C. Belge Dorée Forte|25C. Belge dorée Forte]] (Belgian Golden Strong Ale) 
| style="text-align: center; background-color: rgb(102,255,204); width: 8%" | ok
| style="text-align: center; background-color: rgb(102,255,204); width: 8%" | 1.03
| style="text-align: center; width: 8%" | 
| style="text-align: center; background-color: rgb(102,255,204); width: 8%" | Rodrik
| style="text-align: center; width: 8%" | 
| style="text-align: center; width: 8%" | 
| style="text-align: center; width: 8%" | 
|}

== BIERE TRAPPISTE ==

L'appellation Trappiste, ou Bière Trappiste, est une une appellation contrôlée pour des bières brassées au sein même de l'abbaye par ou sous contrôle des moines trappistes. Ces bières trappistes sont généralement de fermentation haute et doivent être brassées dans le respect des critères définis par l'Association Trappiste Internationale si elles veulent pouvoir arborer le logo '''''Authentic Trappist Product''''' délivré par cette association privée. Cependant nous pouvons aussi utiliser ce terme pour décrire un type ou des styles de bières produites par ces brasseries ou celles aux styles similaires.  Les bières de type Trappistes sont toutes caractérisées par une atténuation forte, une carbonatation importante en bouteille ainsi que des levures caractéristiques et souvent prédominante.

{| style="width: 100%" border="1" cellpadding="1" cellspacing="0"
|-
! style="width: 20%; background-color: rgb(255, 255, 204)" scope="col" | Style 
! style="width: 8%; background-color: rgb(255, 255, 204)" scope="col" | Page 
! style="width: 8%; background-color: rgb(255, 255, 204)" scope="col" | Fiche 
! style="width: 8%; background-color: rgb(255, 255, 204)" scope="col" | VO 
! style="width: 8%; background-color: rgb(255, 255, 204)" scope="col" | Traduction 
! style="width: 8%; background-color: rgb(255, 255, 204)" scope="col" | Relecture 
! style="width: 8%; background-color: rgb(255, 255, 204)" scope="col" | Photo 
! style="width: 8%; background-color: rgb(255, 255, 204)" scope="col" | AFIBRA 
|-
| style="width: 20%" | [[Guide de styles AFIBRA/26A. Trappiste Simple|26A. Trappiste Simple]]
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204)" | ok
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204)" | 1.03
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204)" | 2015
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204)" | Rodrik
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204);" | B&B
| style="width: 8%; text-align: center" | 
| style="width: 8%; text-align: center" | 
|-
| style="width: 20%" | [[Guide de styles AFIBRA/26B. Belge Double|26B. Belge Double]] 
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204)" | ok
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204)" | 1.03
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204)" | 2015
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204)" | Rodrik
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204);" | B&B 
| style="width: 8%; text-align: center" | 
| style="width: 8%; text-align: center" | 
|-
| style="width: 20%" | [[Guide de styles BJCP/26C. Belge Triple|26C. Belge Triple]] 
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204)" | ok
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204)" | 1.03
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204)" | 2015
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204)" | Rodrik
| style="width: 8%; text-align: center" | 
| style="width: 8%; text-align: center" | 
| style="width: 8%; text-align: center" | 
|-
| style="width: 20%" | [[Guide de styles BJCP/26D. Belgian Dark Strong Ale|26D. Brune Forte Belge]] 
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204)" | ok
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204)" | 1.03
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204)" | 2015
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204)" | Rodrik
| style="width: 8%; text-align: center" | 
| style="width: 8%; text-align: center" | 
| style="width: 8%; text-align: center" | 
|}

== AMERICAN WILD ALE ==

''The name American Wild Ale is in common use by craft brewers and homebrewers. However, the word Wild does not imply that these beers are necessarily spontaneously-fermented; rather, it indicates that they are influenced by microbes other than traditional brewer’s yeasts. This category is intended for a wide range of beers that do not fit traditional European sour or wild styles. All of the styles in this category are essentially specialty beers where many creative interpretations are possible, and the styles are defined only by the use of specific fermentation profiles and ingredients. As specialty styles, the mandatory description provided by the entrant is of the utmost importance to the judge. Throughout this category, Brett is used as an abbreviation for Brettanomyces. This is the term most craft brewers and homebrewers will use in conversation, if not in formal communications.''

{| style="width: 100%" border="1" cellpadding="1" cellspacing="0"
|-
! style="width: 20%; background-color: rgb(255, 255, 204)" scope="col" | Style 
! style="width: 8%; background-color: rgb(255, 255, 204)" scope="col" | Page 
! style="width: 8%; background-color: rgb(255, 255, 204)" scope="col" | Fiche 
! style="width: 8%; background-color: rgb(255, 255, 204)" scope="col" | VO 
! style="width: 8%; background-color: rgb(255, 255, 204)" scope="col" | Traduction 
! style="width: 8%; background-color: rgb(255, 255, 204)" scope="col" | Relecture 
! style="width: 8%; background-color: rgb(255, 255, 204)" scope="col" | Photo 
! style="width: 8%; background-color: rgb(255, 255, 204)" scope="col" | AFIBRA 
|-
| style="width: 20%" | [[Guide de styles BJCP/28A. Brett Beer|28A. Brett Beer]]
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204);" | OK
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204);" | 1.03
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204);" | 2015
| style="width: 8%; text-align: center;" | 
| style="width: 8%; text-align: center;" | 
| style="width: 8%; text-align: center;" | 
| style="width: 8%; text-align: center;" | 
|-
| style="width: 20%" | 28B. Mixed-Fermentation Sour Beer 
| style="width: 8%; text-align: center;" | 
| style="width: 8%; text-align: center;" | 
| style="width: 8%; text-align: center;" | 
| style="width: 8%; text-align: center;" | 
| style="width: 8%; text-align: center;" | 
| style="width: 8%; text-align: center;" | 
| style="width: 8%; text-align: center;" | 
|-
| style="width: 20%" | 28C. Wild Specialty Beer 
| style="width: 8%; text-align: center;" | 
| style="width: 8%; text-align: center;" | 
| style="width: 8%; text-align: center;" | 
| style="width: 8%; text-align: center;" | 
| style="width: 8%; text-align: center;" | 
| style="width: 8%; text-align: center;" | 
| style="width: 8%; text-align: center;" | 
|}

== BIERE AUX FRUITS ==

''The Fruit Beer category is for beer made with any fruit or combination of fruit under the definitions of this category. The culinary, not botanical, definition of fruit is used here – fleshy, seed-associated structures of plants that are sweet or sour, and edible in the raw state. Examples include pome fruit (apple, pear, quince), stone fruit (cherry, plum, peach, apricot, mango, etc.), berries (any fruit with the word ‘berry’ in it), currants, citrus fruit, dried fruit (dates, prunes, raisins, etc.), tropical fruit (banana, pineapple, guava, papaya, etc.), figs, pomegranate, prickly pear, and so on. It does not mean spices, herbs, or vegetables as defined in Category 30, especially botanical fruit treated as culinary vegetables. Basically, if you have to justify a fruit using the word “technically” as part of the description, then that’s not what we mean.''

{| style="width: 100%" border="1" cellpadding="1" cellspacing="0"
|-
! style="width: 20%; background-color: rgb(255, 255, 204)" scope="col" | Style 
! style="width: 8%; background-color: rgb(255, 255, 204)" scope="col" | Page 
! style="width: 8%; background-color: rgb(255, 255, 204)" scope="col" | Fiche 
! style="width: 8%; background-color: rgb(255, 255, 204)" scope="col" | VO 
! style="width: 8%; background-color: rgb(255, 255, 204)" scope="col" | Traduction 
! style="width: 8%; background-color: rgb(255, 255, 204)" scope="col" | Relecture 
! style="width: 8%; background-color: rgb(255, 255, 204)" scope="col" | Photo 
! style="width: 8%; background-color: rgb(255, 255, 204)" scope="col" | AFIBRA 
|-
| style="width: 20%" | [[Guide de styles AFIBRA/29A. Bière aux fruits|29A. Bière aux fruits]]
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204);" | OK
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204);" | 1.03
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204);" | 2015
| style="width: 8%; text-align: center;" | 
| style="width: 8%; text-align: center;" | 
| style="width: 8%; text-align: center;" | 
| style="width: 8%; text-align: center;" | 
|-
| style="width: 20%" | 29B. Bière aux fruits et aux épices 
| style="width: 8%; text-align: center;" | 
| style="width: 8%; text-align: center;" | 
| style="width: 8%; text-align: center;" | 
| style="width: 8%; text-align: center;" | 
| style="width: 8%; text-align: center;" | 
| style="width: 8%; text-align: center;" | 
| style="width: 8%; text-align: center;" | 
|-
| style="width: 20%" | 29C. Bière aux fruits spéciale 
| style="width: 8%; text-align: center;" | 
| style="width: 8%; text-align: center;" | 
| style="width: 8%; text-align: center;" | 
| style="width: 8%; text-align: center;" | 
| style="width: 8%; text-align: center;" | 
| style="width: 8%; text-align: center;" | 
| style="width: 8%; text-align: center;" | 
|}

== BIERE AUX EPICES / HERBES / LEGUMES ==

Sont utilisés ici les noms communs des épices, des herbes et des légumes et non les noms scientifiques. En général, les épices sont des graines séchèes, des poudres, des racines, des écorces, etc.. de plantes utilisées en cuisine pour l'asaisonnement. Les végétaux sont des plantes à feuilles ou seulement une partie (feuilles, fleurs, pétales, tiges...) utilisés là aussi comme ingrédients culinaires. Les légumes sont savoureux, plus ou moins sucrés ou commestible cru, utilisés principalement cuit ou plus rarement cru. Certain légume peuvent être des fruits au sens botanique.

Cette catégorie regroupe de manière explicite toutes les épices, herbes, légumes, végétaux, aussi bien que toutes noix y compris la noix de coco, piments, café,  chocolat, pignons de pin, cynorrhodon, fleurs d'hibiscus, peaux et zestes de fruits (mais pas les jus), rhubarbe, et tout ce qui ressemble. Cela n'inclut pas les fruits et les graines culinaires. Les sirops ou sucres fermentiscibles (agave, nectar, sirop d'érable, mélasses, sorgho, miel...)  peuvent en faire partie mais uniquement en complément avec d'autres ingrédients autorisés et ne doivent représenter le caractère dominant. Toute combinaison des ingrédients admis peut aussi être considérée. (Voir la catégorie 29 pour la définition et les examples de fruits)

{| style="width: 100%" border="1" cellpadding="1" cellspacing="0"
|-
! style="width: 20%; background-color: rgb(255, 255, 204)" scope="col" | Style 
! style="width: 8%; background-color: rgb(255, 255, 204)" scope="col" | Page 
! style="width: 8%; background-color: rgb(255, 255, 204)" scope="col" | Fiche 
! style="width: 8%; background-color: rgb(255, 255, 204)" scope="col" | VO 
! style="width: 8%; background-color: rgb(255, 255, 204)" scope="col" | Traduction 
! style="width: 8%; background-color: rgb(255, 255, 204)" scope="col" | Relecture 
! style="width: 8%; background-color: rgb(255, 255, 204)" scope="col" | Photo 
! style="width: 8%; background-color: rgb(255, 255, 204)" scope="col" | AFIBRA 
|-
| style="width: 20%" | [[30A. Bière aux épices, herbes ou légumes|30A. Bière aux épices, herbes ou légumes]]
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204)" | ok
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204)" | 1.03
| style="width: 8%; text-align: center" | 
| style="width: 8%; text-align: center" | 
| style="width: 8%; text-align: center" | 
| style="width: 8%; text-align: center" | 
| style="width: 8%; text-align: center" | 
|-
| style="width: 20%" | [[Guide de styles BJCP/30B. Bière d'Automne|30B. Bière d'Automne]] 
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204);" | ok
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 255);" | 1.03
| style="width: 8%; text-align: center" | 
| style="width: 8%; text-align: center" | 
| style="width: 8%; text-align: center" | 
| style="width: 8%; text-align: center" | 
| style="width: 8%; text-align: center" | 
|-
| style="width: 20%" | [[Guide de styles BJCP/30C. Bière de Noël|30C. Bière de Noël]] 
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204);" | ok
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204);" | 1.03
| style="width: 8%; text-align: center" | 
| style="width: 8%; text-align: center" | 
| style="width: 8%; text-align: center" | 
| style="width: 8%; text-align: center" | 
| style="width: 8%; text-align: center" | 
|}

== BIERE ALTERNATIVE ==

''This category contains specialty beers that have some additional ingredient (grain or sugar) that adds a distinctive character.''

{| style="width: 100%" border="1" cellpadding="1" cellspacing="0"
|-
! style="width: 20%; background-color: rgb(255, 255, 204)" scope="col" | Style 
! style="width: 8%; background-color: rgb(255, 255, 204)" scope="col" | Page 
! style="width: 8%; background-color: rgb(255, 255, 204)" scope="col" | Fiche 
! style="width: 8%; background-color: rgb(255, 255, 204)" scope="col" | VO 
! style="width: 8%; background-color: rgb(255, 255, 204)" scope="col" | Traduction 
! style="width: 8%; background-color: rgb(255, 255, 204)" scope="col" | Relecture 
! style="width: 8%; background-color: rgb(255, 255, 204)" scope="col" | Photo 
! style="width: 8%; background-color: rgb(255, 255, 204)" scope="col" | AFIBRA 
|-
| style="width: 20%" | 31A. Bière alternative à base de grain 
| style="width: 8%; text-align: center; background-color: rgb(255, 255, 255)" | 
| style="width: 8%; text-align: center; background-color: rgb(255, 255, 255)" | 
| style="width: 8%; text-align: center; background-color: rgb(255, 255, 255)" | 
| style="width: 8%; text-align: center; background-color: rgb(255, 255, 255)" | 
| style="width: 8%; text-align: center; background-color: rgb(255, 255, 255)" | 
| style="width: 8%; text-align: center; background-color: rgb(255, 255, 255)" | 
| style="width: 8%; text-align: center; background-color: rgb(255, 255, 255)" | 
|-
| style="width: 20%; background-color: rgb(255, 255, 255)" | 31B. Bière alternative à base de sucre 
| style="width: 8%; text-align: center; background-color: rgb(255, 255, 255)" | 
| style="width: 8%; text-align: center; background-color: rgb(255, 255, 255)" | 
| style="width: 8%; text-align: center; background-color: rgb(255, 255, 255)" | 
| style="width: 8%; text-align: center; background-color: rgb(255, 255, 255)" | 
| style="width: 8%; text-align: center; background-color: rgb(255, 255, 255)" | 
| style="width: 8%; text-align: center; background-color: rgb(255, 255, 255)" | 
| style="width: 8%; text-align: center; background-color: rgb(255, 255, 255)" | 
|}

== BIERE FUMEE ==

Cette catégorie regroupe les bières avec un caractère fumé particulier.

{| style="width: 100%" border="1" cellpadding="1" cellspacing="0"
|-
! style="width: 20%; background-color: rgb(255, 255, 204)" scope="col" | Style 
! style="width: 8%; background-color: rgb(255, 255, 204)" scope="col" | Page 
! style="width: 8%; background-color: rgb(255, 255, 204)" scope="col" | Fiche 
! style="width: 8%; background-color: rgb(255, 255, 204)" scope="col" | VO 
! style="width: 8%; background-color: rgb(255, 255, 204)" scope="col" | Traduction 
! style="width: 8%; background-color: rgb(255, 255, 204)" scope="col" | Relecture 
! style="width: 8%; background-color: rgb(255, 255, 204)" scope="col" | Photo 
! style="width: 8%; background-color: rgb(255, 255, 204)" scope="col" | AFIBRA 
|-
| style="width: 20%" | [[Guide de styles BJCP/32A. Bière fumée|32A. Bière Fumée]] 
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204);" | OK
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204);" | 1.03
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204);" | 2015
| style="width: 8%; text-align: center; background-color: rgb(255, 255, 255)" | 
| style="width: 8%; text-align: center; background-color: rgb(255, 255, 255)" | 
| style="width: 8%; text-align: center; background-color: rgb(255, 255, 255)" | 
| style="width: 8%; text-align: center; background-color: rgb(255, 255, 255)" | 
|-
| style="width: 20%; background-color: rgb(255, 255, 255)" | [[32B._Bière_Fumée_Spéciale|32B. Bière Fumée Spéciale]] 
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204);" | OK
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204);" | 1.03
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204);" | 2015
| style="width: 8%; text-align: center; background-color: rgb(255, 255, 255)" | 
| style="width: 8%; text-align: center; background-color: rgb(255, 255, 255)" | 
| style="width: 8%; text-align: center; background-color: rgb(255, 255, 255)" | 
| style="width: 8%; text-align: center; background-color: rgb(255, 255, 255)" | 
|}

== BIERE VIEILLIE EN FUT ==

''This category contains specialty beers with a wood-aged character, with or without added alcohol character.''

{| style="width: 100%" border="1" cellpadding="1" cellspacing="0"
|-
! style="width: 20%; background-color: rgb(255, 255, 204)" scope="col" | Style 
! style="width: 8%; background-color: rgb(255, 255, 204)" scope="col" | Page 
! style="width: 8%; background-color: rgb(255, 255, 204)" scope="col" | Fiche 
! style="width: 8%; background-color: rgb(255, 255, 204)" scope="col" | VO 
! style="width: 8%; background-color: rgb(255, 255, 204)" scope="col" | Traduction 
! style="width: 8%; background-color: rgb(255, 255, 204)" scope="col" | Relecture 
! style="width: 8%; background-color: rgb(255, 255, 204)" scope="col" | Photo 
! style="width: 8%; background-color: rgb(255, 255, 204)" scope="col" | AFIBRA 
|-
| style="width: 20%" | [[Guide de styles AFIBRA/33A. Bières Vieillies en Fûts|33A. Bières Vieillies en Fûts]]
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204);" | OK
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204);" | 1.03
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204);" | 2015
| style="width: 8%; text-align: center; background-color: rgb(255, 255, 255)" | 
| style="width: 8%; text-align: center; background-color: rgb(255, 255, 255)" | 
| style="width: 8%; text-align: center; background-color: rgb(255, 255, 255)" | 
| style="width: 8%; text-align: center; background-color: rgb(255, 255, 255)" | 
|-
| style="width: 20%; background-color: rgb(255, 255, 255)" | 33B. Bières Vieillies en Fûts Originales
| style="width: 8%; text-align: center; background-color: rgb(255, 255, 255)" | 
| style="width: 8%; text-align: center; background-color: rgb(255, 255, 255)" | 
| style="width: 8%; text-align: center; background-color: rgb(255, 255, 255)" | 
| style="width: 8%; text-align: center; background-color: rgb(255, 255, 255)" | 
| style="width: 8%; text-align: center; background-color: rgb(255, 255, 255)" | 
| style="width: 8%; text-align: center; background-color: rgb(255, 255, 255)" | 
| style="width: 8%; text-align: center; background-color: rgb(255, 255, 255)" | 
|}

== BIERE SPECIALE ==

Cette catégorie regroupe des bières qui se distinguent par l'addition d'ingrédients (grain ou sucres) qui confèrent un caractère particulier

{| border="1" cellpadding="1" cellspacing="0" style="line-height: 1.6; width: 100%;"
|-
! style="width: 20%; background-color: rgb(255, 255, 204)" scope="col" | Style 
! style="width: 8%; background-color: rgb(255, 255, 204)" scope="col" | Page 
! style="width: 8%; background-color: rgb(255, 255, 204)" scope="col" | Fiche 
! style="width: 8%; background-color: rgb(255, 255, 204)" scope="col" | VO 
! style="width: 8%; background-color: rgb(255, 255, 204)" scope="col" | Traduction 
! style="width: 8%; background-color: rgb(255, 255, 204)" scope="col" | Relecture 
! style="width: 8%; background-color: rgb(255, 255, 204)" scope="col" | Photo 
! style="width: 8%; background-color: rgb(255, 255, 204)" scope="col" | AFIBRA 
|-
| style="width: 20%" | [[Guide de styles BJCP/34A. Bière clônée|34A. Bière clônée]]
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204);" | OK
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204);" | 1.03
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204);" | 2015
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204);" | B&B
| style="width: 8%; text-align: center;" | 
| style="width: 8%; text-align: center;" | 
| style="width: 8%; text-align: center;" | 
|-
| style="width: 20%;" | [[34B. Bière de style mixte|34B. Bière de style mixte]] 
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204);" | OK
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204);" | 1.03
| style="width: 8%; text-align: center;" | 
| style="width: 8%; text-align: center;" | 
| style="width: 8%; text-align: center;" | 
| style="width: 8%; text-align: center;" | 
| style="width: 8%; text-align: center;" | 
|-
| style="width: 20%;" | [[34C. Bière Expérimentale|34C. Bière expérimentale]] 
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204);" | OK
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204);" | 1.03
| style="width: 8%; text-align: center;" | 
| style="width: 8%; text-align: center;" | 
| style="width: 8%; text-align: center;" | 
| style="width: 8%; text-align: center;" | 
| style="width: 8%; text-align: center;" | 
|}

== BIERE HISTORIQUE ==

The Historical Beer category contains styles that either have all but died out in modern times, or that were much more popular in past times and are known only through recreations. This category can also be used for traditional or indigenous beers of cultural importance within certain countries. Placing a beer in the historical category does not imply that it is not currently being produced, just that it is a very minor style or perhaps is in the process of rediscovery by craft brewers.

'''Entry Instructions:''' The entrant must either specify a style with a BJCP-supplied description from the list below, or specify a different historical beer style that is not described elsewhere in these guidelines. In the case of a style that has changed substantially over the years (such as Porter or Stout), the entrant may specify an existing BJCP style as well as an era (e.g., 1820 English Porter). When the entrant specifies any style not on the BJCP-supplied list, the entrant must provide a description of the style for the judges in sufficient detail to allow the beer to be judged. If a beer is entered with just a style name and no description, it is very unlikely that judges will understand how to judge it. Currently defined examples: Gose, Piwo Grodziskie, Lichtenhainer, Roggenbier, Sahti, Kentucky Common, Pre-Prohibition Lager, Pre-Prohibition Porter, London Brown Ale.

{| style="width: 100%" border="1" cellpadding="1" cellspacing="0"
|-
! style="width: 20%; background-color: rgb(255, 255, 204)" scope="col" | Style 
! style="width: 8%; background-color: rgb(255, 255, 204)" scope="col" | Page 
! style="width: 8%; background-color: rgb(255, 255, 204)" scope="col" | Fiche 
! style="width: 8%; background-color: rgb(255, 255, 204)" scope="col" | VO 
! style="width: 8%; background-color: rgb(255, 255, 204)" scope="col" | Traduction 
! style="width: 8%; background-color: rgb(255, 255, 204)" scope="col" | Relecture 
! style="width: 8%; background-color: rgb(255, 255, 204)" scope="col" | Photo 
! style="width: 8%; background-color: rgb(255, 255, 204)" scope="col" | AFIBRA 
|-
| style="width: 20%" | [[Guide de styles BJCP/BH1. Gose|BH1. Gose]]
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204)" | OK
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204)" | 1.03
| style="width: 8%; text-align: center; background-color: rgb(255, 255, 255)" | 
| style="width: 8%; text-align: center; background-color: rgb(255, 255, 255)" | 
| style="width: 8%; text-align: center; background-color: rgb(255, 255, 255)" | 
| style="width: 8%; text-align: center; background-color: rgb(255, 255, 255)" | 
| style="width: 8%; text-align: center; background-color: rgb(255, 255, 255)" | 
|-
| style="width: 20%" | [[BH2. Kentucky Common|BH2. Kentucky Common]] 
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204)" | OK
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204)" | 1.03
| style="width: 8%; text-align: center; background-color: rgb(255, 255, 255)" | 
| style="width: 8%; text-align: center; background-color: rgb(255, 255, 255)" | 
| style="width: 8%; text-align: center; background-color: rgb(255, 255, 255)" | 
| style="width: 8%; text-align: center; background-color: rgb(255, 255, 255)" | 
| style="width: 8%; text-align: center; background-color: rgb(255, 255, 255)" | 
|-
| style="width: 20%" | [[BH3. Lichtenhainer|BH3. Lichtenhainer]] 
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204)" | OK
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204)" | 1.03
| style="width: 8%; text-align: center; background-color: rgb(255, 255, 255)" | 
| style="width: 8%; text-align: center; background-color: rgb(255, 255, 255)" | 
| style="width: 8%; text-align: center; background-color: rgb(255, 255, 255)" | 
| style="width: 8%; text-align: center; background-color: rgb(255, 255, 255)" | 
| style="width: 8%; text-align: center; background-color: rgb(255, 255, 255)" | 
|-
| style="width: 20%" | [[BH4. London Brown Ale|BH4. London Brown Ale]] 
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204)" | OK
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204)" | 1.03
| style="width: 8%; text-align: center; background-color: rgb(255, 255, 255)" | 
| style="width: 8%; text-align: center; background-color: rgb(255, 255, 255)" | 
| style="width: 8%; text-align: center; background-color: rgb(255, 255, 255)" | 
| style="width: 8%; text-align: center; background-color: rgb(255, 255, 255)" | 
| style="width: 8%; text-align: center; background-color: rgb(255, 255, 255)" | 
|-
| style="width: 20%" | [[BH5. Piwo Grodziskie|BH5. Piwo Grodziskie]] 
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204)" | OK
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204)" | 1.03
| style="width: 8%; text-align: center; background-color: rgb(255, 255, 255)" | 
| style="width: 8%; text-align: center; background-color: rgb(255, 255, 255)" | 
| style="width: 8%; text-align: center; background-color: rgb(255, 255, 255)" | 
| style="width: 8%; text-align: center; background-color: rgb(255, 255, 255)" | 
| style="width: 8%; text-align: center; background-color: rgb(255, 255, 255)" | 
|-
| style="width: 20%" | [[BH6. Pre-Prohibition Lager|BH6. Pre-Prohibition Lager]] 
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204)" | OK
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204)" | 1.03
| style="width: 8%; text-align: center; background-color: rgb(255, 255, 255)" | 
| style="width: 8%; text-align: center; background-color: rgb(255, 255, 255)" | 
| style="width: 8%; text-align: center; background-color: rgb(255, 255, 255)" | 
| style="width: 8%; text-align: center; background-color: rgb(255, 255, 255)" | 
| style="width: 8%; text-align: center; background-color: rgb(255, 255, 255)" | 
|-
| style="width: 20%" | [[BH7. Pre-Prohibition Porter|BH7. Pre-Prohibition Porter]] 
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204)" | OK
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204)" | 1.03
| style="width: 8%; text-align: center; background-color: rgb(255, 255, 255)" | 
| style="width: 8%; text-align: center; background-color: rgb(255, 255, 255)" | 
| style="width: 8%; text-align: center; background-color: rgb(255, 255, 255)" | 
| style="width: 8%; text-align: center; background-color: rgb(255, 255, 255)" | 
| style="width: 8%; text-align: center; background-color: rgb(255, 255, 255)" | 
|-
| style="width: 20%" | [[Guide de styles BJCP/BH8. Roggenbier|BH8. Roggenbier]] 
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204);" | OK
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204);" | 1.03
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204);" | 2015
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204);" | Luluberlu
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204);" | B&B
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204);" | 
| style="width: 8%; text-align: center; background-color: rgb(255, 255, 255)" | 
|-
| style="width: 20%" | [[Sahti|BH9. Sahti]] 
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204)" | OK
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204)" | 1.03
| style="width: 8%; text-align: center; background-color: rgb(255, 255, 255)" | 
| style="width: 8%; text-align: center; background-color: rgb(255, 255, 255)" | 
| style="width: 8%; text-align: center; background-color: rgb(255, 255, 255)" | 
| style="width: 8%; text-align: center; background-color: rgb(255, 255, 255)" | 
| style="width: 8%; text-align: center; background-color: rgb(255, 255, 255)" | 
|}

== STYLES LOCAUX ==

FRANCE

{| style="width: 100%" border="1" cellpadding="1" cellspacing="0"
|-
! style="width: 20%; background-color: rgb(255, 255, 204)" scope="col" | Style 
! style="width: 8%; background-color: rgb(255, 255, 204)" scope="col" | Page 
! style="width: 8%; background-color: rgb(255, 255, 204)" scope="col" | Fiche 
! style="width: 8%; background-color: rgb(255, 255, 204)" scope="col" | VO 
! style="width: 8%; background-color: rgb(255, 255, 204)" scope="col" | Traduction 
! style="width: 8%; background-color: rgb(255, 255, 204)" scope="col" | Relecture 
! style="width: 8%; background-color: rgb(255, 255, 204)" scope="col" | Photo 
! style="width: 8%; background-color: rgb(255, 255, 204)" scope="col" | AFIBRA 
|-
| style="width: 20%" | [[Guide de styles AFIBRA/AEFH12 - Bière de Garde|16D. Bière de Garde]]
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204)" | 
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204)" | 
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204)" | 
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204)" | 
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204)" | 
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204)" | 
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204)" | 
|-
| style="width: 20%" | [http://www.brassageamateur.com/wiki/Guide 16E. Bière de Mars] 
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204)" | 
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204)" | 
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204)" | 
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204)" | 
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204)" | 
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204)" | 
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204)" | 
|-
| style="width: 20%" | [http://www.brassageamateur.com/wiki/Guide 16F. Bière Ambrée Alsacienne] (anciennement appelée Bock) 
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204)" | 
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204)" | 
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204)" | 
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204)" | 
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204)" | 
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204)" | 
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204)" | 
|-
| style="width: 20%" | [[Guide de styles AFIBRA/16G. Bière d'Abbaye|16G. Bière d'Abbaye]] 
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204)" | 
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204)" | 
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204)" | 
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204)" | 
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204)" | 
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204)" | 
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204)" | 
|-
| style="width: 20%" | 16H. Bière de ménage 
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204)" | 
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204)" | 
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204)" | 
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204)" | 
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204)" | 
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204)" | 
| style="width: 8%; text-align: center; background-color: rgb(102, 255, 204)" | 
|}

ARGENTINE

{| style="width: 100%" border="1" cellpadding="1" cellspacing="0"
|-
! style="width: 20%; background-color: rgb(255, 255, 204)" scope="col" | Style 
! style="width: 8%; background-color: rgb(255, 255, 204)" scope="col" | Page 
! style="width: 8%; background-color: rgb(255, 255, 204)" scope="col" | Fiche 
! style="width: 8%; background-color: rgb(255, 255, 204)" scope="col" | VO 
! style="width: 8%; background-color: rgb(255, 255, 204)" scope="col" | Traduction 
! style="width: 8%; background-color: rgb(255, 255, 204)" scope="col" | Relecture 
! style="width: 8%; background-color: rgb(255, 255, 204)" scope="col" | Photo 
! style="width: 8%; background-color: rgb(255, 255, 204)" scope="col" | AFIBRA 
|-
| style="width: 20%" | X1. Dorada Pampeana 
| style="width: 8%; text-align: center;" | 
| style="width: 8%; text-align: center;" |
| style="width: 8%; text-align: center; background-color: rgb(255, 255, 255)" | 
| style="width: 8%; text-align: center; background-color: rgb(255, 255, 255)" | 
| style="width: 8%; text-align: center; background-color: rgb(255, 255, 255)" | 
| style="width: 8%; text-align: center; background-color: rgb(255, 255, 255)" | 
| style="width: 8%; text-align: center; background-color: rgb(255, 255, 255)" | 
|-
| style="width: 20%" | X2. IPA Argenta 
| style="width: 8%; text-align: center;" | 
| style="width: 8%; text-align: center;" | 
| style="width: 8%; text-align: center; background-color: rgb(255, 255, 255)" | 
| style="width: 8%; text-align: center; background-color: rgb(255, 255, 255)" | 
| style="width: 8%; text-align: center; background-color: rgb(255, 255, 255)" | 
| style="width: 8%; text-align: center; background-color: rgb(255, 255, 255)" | 
| style="width: 8%; text-align: center; background-color: rgb(255, 255, 255)" | 
|}

ITALIE

{| style="width: 100%" border="1" cellpadding="1" cellspacing="0"
|-
! style="width: 20%; background-color: rgb(255, 255, 204)" scope="col" | Style 
! style="width: 8%; background-color: rgb(255, 255, 204)" scope="col" | Page 
! style="width: 8%; background-color: rgb(255, 255, 204)" scope="col" | Fiche 
! style="width: 8%; background-color: rgb(255, 255, 204)" scope="col" | VO 
! style="width: 8%; background-color: rgb(255, 255, 204)" scope="col" | Traduction 
! style="width: 8%; background-color: rgb(255, 255, 204)" scope="col" | Relecture 
! style="width: 8%; background-color: rgb(255, 255, 204)" scope="col" | Photo 
! style="width: 8%; background-color: rgb(255, 255, 204)" scope="col" | AFIBRA 
|-
| style="width: 20%" | X3. Italian Grape Ale 
| style="width: 8%; text-align: center;" | 
| style="width: 8%; text-align: center;" | 
| style="width: 8%; text-align: center; background-color: rgb(255, 255, 255)" | 
| style="width: 8%; text-align: center; background-color: rgb(255, 255, 255)" | 
| style="width: 8%; text-align: center; background-color: rgb(255, 255, 255)" | 
| style="width: 8%; text-align: center; background-color: rgb(255, 255, 255)" | 
| style="width: 8%; text-align: center; background-color: rgb(255, 255, 255)" | 
|}

== A lire aussi ==

*[[BJCP2015 - Introduction|BJCP2015_-_Introduction]]
*[[Glossaire BJCP|Glossaire_BJCP]]

== Notes ==

La liste des styles présentées ici reprend intégralement le nouveau guide BJCP2015.

Pour plus d'informations sur ce guide, voir [[BJCP2015_-_Introduction|l'introduction au guide du BJCP2015]]

Le guide de style de l'AFIBRA est un chantier, il va évoluer, être corrigé, rectifié, modifié, etc..

Si vous souhaitez participer à ce chantier, envoyez un simple MP à Jean-Luc sur le forum.

Merci par avance à tous pour vos commentaires, suggestions et collaborations à ce passionnant projet.

Ce chantier de traduction se fait bien évidemment avec la bénédiction de Gordon Strong, Président du BJCP.

== Références ==

Beer Judge Certification Program - BJCP . [http://www.bjcp.org/2008styles/ Styles Guideline 2008] + [http://www.bjcp.org/docs/2015_Guidelines_Beer.pdf Styles Guideline 2015]

 
[[Category:Glossaire]] [[Category:BJCP]] [[Category:Guides de style]]

Guide de styles BJCP 2015/14C. Scottish Export

2015-08-14T16:48:13Z

Chente :

''modèle de fiche : 1.03''
[[File:Belhaven-scottish.jpg|right|300px|RTENOTITLE]]

=== Impression générale ===

''Une bière maltée, généralement avec des caramels, avec peut-être quelques esthers et occasionnellement un arrière goût de caramel au beurre. Les houblons ne sont utilisés que pour équilibrer et supporter le malt. Le caractère malté peut varier de goût de céréale simple à un goût riche, toasté et caramel, mais il ne présente jamais un caractère torréfié, et encore moins un caractère de tourbe fumée. Traditionnellement les ales écossaises sont les plus foncées, parfois presque noires, mais sans aller sur un caractère de brûlé, ou de torréfié.''

=== Arôme ===

''Faiblement à moyennement malté, souvent avec des saveurs de pain toasté et de biscuit anglais. Une saveur faible à moyenne de caramel et de caramel au beurre est autorisée. Une légère note fruitée est présente dans les meilleurs exemples de Scottish. On peut trouver un arôme léger de houblons anglais traditionnels (terreux, floral, orange-agrume, épicé...). Par contre un arôme de tourbe fumée est inapprorié. ''

=== Apparence ===

''Cuivre pâle à un marron très foncé. normalement claire due à une longue fermentationet mise au  froid. Mousse faible à modérée, blanc cassée''

=== Saveur ===

''Clairement focalisé sur la base maltée avec des saveurs allant du malt pale, brioché, avec des touches de caramel, jusqu'à un malt richement toasté avec quelques accents torréfiés (mais jamais une saveur evidente de torréfié), ou une combinaison des saveurs citées. Des esters fruités ne sont pas exigés, mais ajoutent de la profondeur, même s'il ne doivent jamais être trop présents. Amertume du houblon pour balancer la base maltée. Des saveurs de houblons plus élevées sont autorisées, particulièrement dans le cas d'un caractère anglais traditionel (terreux, floral, agrume, épicé, etc..). La finition varie entre riche et malté, à sec et ceréalier. une touche subtile de caramel au beurre est acceptable. Cependant, celle de sucre brulé ne l'est pas. la balance malt-houblon penche du côté du malt. Une fois encore, la tourbe fumée est inappropriée. ''

=== Corps ===

''Faible moyen à moyen. Carbonation faible à modérée. Peut être relativement riche et cremeux jusqu'à sec et céréalier.''

=== Commentaires ===

''Blonde centrée sur la base maltée qui fonde son caractère sur les types de malt utilisés, et non pas sur le process d'élaboration. Les malts ou sucres brulés par la caramélisation lors de l'ébulition ne sont pas  dans la tradition de ces bières, ni une présence manifeste de flaveur de caramel au beurre. Le plus fréquement une bière à la pression. Un caractère fumé est inapproprié, car traditionnellement il ne viendrait qu'éventuellement de la qualité de l'eau utilisée qui aurait pu traverser la tourbe. Les Scottish Ale avec un caractère fumé devraient être classée comme des bières classiques de style fumé.''

=== Histoire ===

Histoire

=== Ingrédients ===

À l'origine etaient utilisés les malt Pale, du maïs en grain ou en flocon, et des malts caramels pour la couleur. Plus tard d'autres ingrédients ont été utilisés tels que les malt ambrés et foncés, crystals et malt de blé, ainsi que du malt grillé ou des sucres foncés, uniquement pour la couleur et aucunement pour la saveur de ces 2 derniers ingrédients.  L'ajout de sucres est traditionnel. Levure neutre ou légèrement fruité. les malts fumés ou tourbés n'etant pas authentiques sur cette bière sont inappropriés

=== Discussion sur le style ===

Lien vers sujet du forum (vous devez être contributeur pour accéder à ces sujets)

=== En chiffres ===

{| class="wikitable" style="width: 182px;"
|-
! style="width: 74px;" | DI 
| style="width: 89px; text-align: center;" | 1040-1060 
|-
! style="width: 74px;" | DF 
| style="width: 89px; text-align: center;" | 1010-1016 
|-
! style="width: 74px;" |  IBUs
| style="width: 89px; text-align: center;" | 10-30 
|-
! style="width: 74px;" | EBC
| style="width: 89px; text-align: center;" | 10-17 
|-
! style="width: 74px;" | A/V
| style="width: 89px; text-align: center;" | 3.9-6% 
|}

=== Exemples commerciaux ===

''Brasserie - Bière, Brasserie - Bière, ...''  

=== ''Version Originale BJCP2015'' ===

'''''14C. Scottish Export'''''

'''''Overall Impression: '''A malt-focused, generally caramelly beer with perhaps a few esters and occasionally a butterscotch aftertaste. Hops only to balance and support the malt. The malt character can range from dry and grainy to rich, toasty, and caramelly, but is never roasty and especially never has a peat smoke character.''

'''''Aroma:'''''

'''''Apparance: '''Pale copper to very dark brown. Clear. Low to moderate, creamy off-white.''

'''''Flavor: '''Entirely malt-focused, with flavors ranging from pale, bready malt with caramel overtones to rich-toasty malt with roasted accents (but never roasty) or a combination thereof. Fruity esters are not required but add depth yet are never high. Hop bitterness to balance the malt. No to low hop flavor is also allowed and should of traditional English character (earthy, floral, orange-citrus, spicy, etc.). Finish ranges from rich and malty to dry and grainy. A subtle butterscotch character is acceptable; however, burnt sugars are not. The malt-hop balance tilts toward malt. Peat smoke is inappropriate.''

'''''M''''''outhfeel: '''Medium-low to medium body. Low to moderate carbonation. Can be relatively rich and creamy to dry and grainy.''

'''''Comments: '''Malt-focused ales that gain the vast majority of their character from specialty malts, never the process. Burning malt or wort sugars via ‘kettle caramelization’ is not traditional nor is any blatantly ‘butterscotch’ character. Most frequently a draught product. Smoke character is inappropriate as any found traditionally would have come from the peat in the source water. Scottish ales with smoke character should be entered as a Classic Style Smoked Beer.''

'''''Characteristic Ingredients: '''Originally used Scottish pale malt, grits or flaked maize, and brewers caramel for color. Later adapted to use additional ingredients, such as amber and brown malts, crystal and wheat malts, and roasted grains or dark sugars for color but not for the ‘roasty’ flavor. Sugar adjuncts are traditional. Clean or slightly fruity yeast. Peat- smoked malt is inauthentic and inappropriate.''

'''''Style Comparison: '''Similar character to a Wee Heavy, but much smaller.''

'''''Vital Statistics:                       '''OG: 1.040 – 1.060''

''IBUs:  15 – 30                               FG: 1.010 – 1.016''

''SRM:  13 – 22                            ABV:  3.9 – 6.0%''

'''''Commercial Examples: '''Belhaven Scottish Ale, Broughton Exciseman’s Ale, Orkney Dark Island, Pelican MacPelican’s Scottish Style Ale, Weasel Boy Plaid Ferret Scottish Ale''

----

=== ''Version anglaise BJCP2008'' ===

''9C. Scottish Export 80/-''

'''''Aroma:''' Low to medium malty sweetness, sometimes accentuated by low to moderate kettle caramelization. Some examples have a low hop aroma, light fruitiness, low diacetyl, and/or a low to moderate peaty aroma (all are optional). The peaty aroma is sometimes perceived as earthy, smoky or very lightly roasted.''

'''''Appearance:''' Deep amber to dark copper. Usually very clear due to long, cool fermentations. Low to moderate, creamy off-white to light tan-colored head.''

'''''Flavor:''' Malt is the primary flavor, but isn’t overly strong. The initial malty sweetness is usually accentuated by a low to moderate kettle caramelization, and is sometimes accompanied by a low diacetyl component. Fruity esters may be moderate to none. Hop bitterness is low to moderate, but the balance will always be towards the malt (although not always by much). Hop flavor is low to none. A low to moderate peaty character is optional, and may be perceived as earthy or smoky. Generally has a grainy, dry finish due to small amounts of unmalted roasted barley.''

'''''Mouthfeel:''' Medium-low to medium body. Low to moderate carbonation. Sometimes a bit creamy, but often quite dry due to use of roasted barley.''

'''''Overall Impression:''' Cleanly malty with a drying finish, perhaps a few esters, and on occasion a faint bit of peaty earthiness (smoke). Most beers finish fairly dry considering their relatively sweet palate, and as such have a different balance than strong Scotch ales.''

'''''Comments:''' The malt-hop balance is slightly to moderately tilted towards the malt side. Any caramelization comes from kettle caramelization and not caramel malt (and is sometimes confused with diacetyl). Although unusual, any smoked character is yeast- or water-derived and not from the use of peat-smoked malts. Use of peat-smoked malt to replicate the peaty character should be restrained; overly smoky beers should be entered in the Other Smoked Beer category (22B) rather than here.''

'''''History:''' Traditional Scottish session beers reflecting the indigenous ingredients (water, malt), with less hops than their English counterparts (due to the need to import them). Long, cool fermentations are traditionally used in Scottish brewing.''

'''''Ingredients:''' Scottish or English pale base malt. Small amounts of roasted barley add color and flavor, and lend a dry, slightly roasty finish. English hops. Clean, relatively un-attenuative ale yeast. Some commercial brewers add small amounts of crystal, amber, or wheat malts, and adjuncts such as sugar. The optional peaty, earthy and/or smoky character comes from the traditional yeast and from the local malt and water rather than using smoked malts.''

 

{| border="1" cellpadding="5"
|-
| '''''Vital Statistics''':''
| ''OG: 1.040 – 1.054'' 
|-
| ''IBUs: 15 – 30''
| ''FG: 1.010 – 1.016'' 
|-
| ''SRM: 9 – 17''
| ''ABV: 3.9 – 5.0%''
|}

 

'''''Commercial Examples:''' Orkney Dark Island, Caledonian 80/- Export Ale, Belhaven 80/- (Belhaven Scottish Ale in the US), Southampton 80 Shilling, Broughton Exciseman’s 80/-, Belhaven St. Andrews Ale, McEwan's Export (IPA), Inveralmond Lia Fail, Broughton Merlin’s Ale, Arran Dark''
[[Category:AFIBRA]] [[Category:Guides de style]] [[Category:Styles|Scottish]]

Guide de styles BJCP 2015/14C. Scottish Export

2015-08-14T16:45:26Z

Chente :

''modèle de fiche : 1.03''
[[File:Belhaven-scottish.jpg|right|300px|RTENOTITLE]]

=== Impression générale ===

''Une bière maltée, généralement avec des caramels, avec peut-être quelques esthers et occasionnellement un arrière goût de caramel au beurre. Les houblons ne sont utilisés que pour équilibrer et supporter le malt. Le caractère malté peut varier de goût de céréale simple à un goût riche, toasté et caramel, mais il ne présente jamais un caractère torréfié, et encore moins un caractère de tourbe fumée. Traditionnellement les ales écossaises sont les plus foncées, parfois presque noires, mais sans aller sur un caractère de brûlé, ou de torréfié.''

=== Arôme ===

''Faiblement à moyennement malté, souvent avec des saveurs de pain toasté et de biscuit anglais. Une saveur faible à moyenne de caramel et de caramel au beurre est autorisée. Une légère note fruitée est présente dans les meilleurs exemples de Scottish. On peut trouver un arôme léger de houblons anglais traditionnels (terreux, floral, orange-agrume, épicé...). Par contre un arôme de tourbe fumée est inapprorié. ''

=== Apparence ===

''Cuivre pâle à un marron très foncé. normalement claire due à une longue fermentationet mise au  froid. Mousse faible à modérée, blanc cassée''

=== Saveur ===

''Clairement focalisé sur la base maltée avec des saveurs allant du malt pale, brioché, avec des touches de caramel, jusqu'à un malt richement toasté avec quelques accents torréfiés (mais jamais une saveur evidente de torréfié), ou une combinaison des saveurs citées. Des esters fruités ne sont pas exigés, mais ajoutent de la profondeur, même s'il ne doivent jamais être trop présents. Amertume du houblon pour balancer la base maltée. Des saveurs de houblons plus élevées sont autorisées, particulièrement dans le cas d'un caractère anglais traditionel (terreux, floral, agrume, épicé, etc..). La finition varie entre riche et malté, à sec et ceréalier. une touche subtile de caramel au beurre est acceptable. Cependant, celle de sucre brulé ne l'est pas. la balance malt-houblon penche du côté du malt. Une fois encore, la tourbe fumée est inappropriée. ''

=== Corps ===

''Faible moyen à moyen. Carbonation faible à modérée. Peut être relativement riche et cremeux jusqu'à sec et céréalier.''

=== Commentaires ===

''Blonde centrée sur la base maltée qui fonde son caractère sur les types de malt utilisés, et non pas sur le process d'élaboration. Les malts ou sucres brulés par la caramélisation lors de l'ébulition ne sont pas  dans la tradition de ces bières, ni une présence manifeste de flaveur de caramel au beurre. Le plus fréquement une bière à la pression. Un caractère fumé est inapproprié, car traditionnellement il ne viendrait qu'éventuellement de la qualité de l'eau utilisée qui aurait pu traverser la tourbe. Les Scottish Ale avec un caractère fumé devraient être classée comme des bières classiques de style fumé.''

=== Histoire ===

Histoire

=== Ingrédients ===

À l'origine etaient utilisés les malt Pale, du maïs en grain ou en flocon, et des malts caramels pour la couleur. Plus tard d'autres ingrédients ont été utilisés tels que les malt ambrés et foncés, crystals et malt de blé, ainsi que du malt grillé ou des sucres foncés, uniquement pour la couleur et aucunement pour la saveur de ces 2 derniers ingrédients.  L'ajout de sucres est traditionnel. Levure neutre ou légèrement fruité. les malts fumés ou tourbés n'etant pas authentiques sur cette bière sont inappropriés

=== Discussion sur le style ===

Lien vers sujet du forum (vous devez être contributeur pour accéder à ces sujets)

=== En chiffres ===

{| class="wikitable" style="width: 182px"
|-
! style="width: 74px" | DI 
| style="width: 89px; text-align: center" | 1030-1039 
|-
! style="width: 74px" | DF 
| style="width: 89px; text-align: center" | 1008-1012 
|-
! style="width: 74px" |  IBUs
| style="width: 89px; text-align: center" | 10-25 
|-
! style="width: 74px" | EBC
| style="width: 89px; text-align: center" | 4-16 
|-
! style="width: 74px" | A/V
| style="width: 89px; text-align: center" | 4.3-5.6% 
|}

=== Exemples commerciaux ===

''Brasserie - Bière, Brasserie - Bière, ...''  

=== ''Version Originale BJCP2015'' ===

'''''14C. Scottish Export'''''

'''''Overall Impression: '''A malt-focused, generally caramelly beer with perhaps a few esters and occasionally a butterscotch aftertaste. Hops only to balance and support the malt. The malt character can range from dry and grainy to rich, toasty, and caramelly, but is never roasty and especially never has a peat smoke character.''

'''''Aroma:'''''

'''''Apparance: '''Pale copper to very dark brown. Clear. Low to moderate, creamy off-white.''

'''''Flavor: '''Entirely malt-focused, with flavors ranging from pale, bready malt with caramel overtones to rich-toasty malt with roasted accents (but never roasty) or a combination thereof. Fruity esters are not required but add depth yet are never high. Hop bitterness to balance the malt. No to low hop flavor is also allowed and should of traditional English character (earthy, floral, orange-citrus, spicy, etc.). Finish ranges from rich and malty to dry and grainy. A subtle butterscotch character is acceptable; however, burnt sugars are not. The malt-hop balance tilts toward malt. Peat smoke is inappropriate.''

'''''M''''''outhfeel: '''Medium-low to medium body. Low to moderate carbonation. Can be relatively rich and creamy to dry and grainy.''

'''''Comments: '''Malt-focused ales that gain the vast majority of their character from specialty malts, never the process. Burning malt or wort sugars via ‘kettle caramelization’ is not traditional nor is any blatantly ‘butterscotch’ character. Most frequently a draught product. Smoke character is inappropriate as any found traditionally would have come from the peat in the source water. Scottish ales with smoke character should be entered as a Classic Style Smoked Beer.''

'''''Characteristic Ingredients: '''Originally used Scottish pale malt, grits or flaked maize, and brewers caramel for color. Later adapted to use additional ingredients, such as amber and brown malts, crystal and wheat malts, and roasted grains or dark sugars for color but not for the ‘roasty’ flavor. Sugar adjuncts are traditional. Clean or slightly fruity yeast. Peat- smoked malt is inauthentic and inappropriate.''

'''''Style Comparison: '''Similar character to a Wee Heavy, but much smaller.''

'''''Vital Statistics:                       '''OG: 1.040 – 1.060''

''IBUs:  15 – 30                               FG: 1.010 – 1.016''

''SRM:  13 – 22                            ABV:  3.9 – 6.0%''

'''''Commercial Examples: '''Belhaven Scottish Ale, Broughton Exciseman’s Ale, Orkney Dark Island, Pelican MacPelican’s Scottish Style Ale, Weasel Boy Plaid Ferret Scottish Ale''

----

=== ''Version anglaise BJCP2008'' ===

''9C. Scottish Export 80/-''

'''''Aroma:''' Low to medium malty sweetness, sometimes accentuated by low to moderate kettle caramelization. Some examples have a low hop aroma, light fruitiness, low diacetyl, and/or a low to moderate peaty aroma (all are optional). The peaty aroma is sometimes perceived as earthy, smoky or very lightly roasted.''

'''''Appearance:''' Deep amber to dark copper. Usually very clear due to long, cool fermentations. Low to moderate, creamy off-white to light tan-colored head.''

'''''Flavor:''' Malt is the primary flavor, but isn’t overly strong. The initial malty sweetness is usually accentuated by a low to moderate kettle caramelization, and is sometimes accompanied by a low diacetyl component. Fruity esters may be moderate to none. Hop bitterness is low to moderate, but the balance will always be towards the malt (although not always by much). Hop flavor is low to none. A low to moderate peaty character is optional, and may be perceived as earthy or smoky. Generally has a grainy, dry finish due to small amounts of unmalted roasted barley.''

'''''Mouthfeel:''' Medium-low to medium body. Low to moderate carbonation. Sometimes a bit creamy, but often quite dry due to use of roasted barley.''

'''''Overall Impression:''' Cleanly malty with a drying finish, perhaps a few esters, and on occasion a faint bit of peaty earthiness (smoke). Most beers finish fairly dry considering their relatively sweet palate, and as such have a different balance than strong Scotch ales.''

'''''Comments:''' The malt-hop balance is slightly to moderately tilted towards the malt side. Any caramelization comes from kettle caramelization and not caramel malt (and is sometimes confused with diacetyl). Although unusual, any smoked character is yeast- or water-derived and not from the use of peat-smoked malts. Use of peat-smoked malt to replicate the peaty character should be restrained; overly smoky beers should be entered in the Other Smoked Beer category (22B) rather than here.''

'''''History:''' Traditional Scottish session beers reflecting the indigenous ingredients (water, malt), with less hops than their English counterparts (due to the need to import them). Long, cool fermentations are traditionally used in Scottish brewing.''

'''''Ingredients:''' Scottish or English pale base malt. Small amounts of roasted barley add color and flavor, and lend a dry, slightly roasty finish. English hops. Clean, relatively un-attenuative ale yeast. Some commercial brewers add small amounts of crystal, amber, or wheat malts, and adjuncts such as sugar. The optional peaty, earthy and/or smoky character comes from the traditional yeast and from the local malt and water rather than using smoked malts.''

 

{| border="1" cellpadding="5"
|-
| '''''Vital Statistics''':''
| ''OG: 1.040 – 1.054'' 
|-
| ''IBUs: 15 – 30''
| ''FG: 1.010 – 1.016'' 
|-
| ''SRM: 9 – 17''
| ''ABV: 3.9 – 5.0%''
|}

 

'''''Commercial Examples:''' Orkney Dark Island, Caledonian 80/- Export Ale, Belhaven 80/- (Belhaven Scottish Ale in the US), Southampton 80 Shilling, Broughton Exciseman’s 80/-, Belhaven St. Andrews Ale, McEwan's Export (IPA), Inveralmond Lia Fail, Broughton Merlin’s Ale, Arran Dark''
[[Category:AFIBRA]] [[Category:Guides de style]] [[Category:Styles|Scottish]]

Guide de styles BJCP 2015/14C. Scottish Export

2015-08-14T16:45:07Z

Chente :

''modèle de fiche : 1.03''
[[File:Belhaven-scottish.jpg|right|300px|RTENOTITLE]]

=== Impression générale ===

''Une bière maltée, généralement avec des caramels, avec peut-être quelques esthers et occasionnellement un arrière goût de caramel au beurre. Les houblons ne sont utilisés que pour équilibrer et supporter le malt. Le caractère malté peut varier de goût de céréale simple à un goût riche, toasté et caramel, mais il ne présente jamais un caractère torréfié, et encore moins un caractère de tourbe fumée. Traditionnellement les ales écossaises sont les plus foncées, parfois presque noires, mais sans aller sur un caractère de brûlé, ou de torréfié.''

=== Arôme ===

''Faiblement à moyennement malté, souvent avec des saveurs de pain toasté et de biscuit anglais. Une saveur faible à moyenne de caramel et de caramel au beurre est autorisée. Une légère note fruitée est présente dans les meilleurs exemples de Scottish. On peut trouver un arôme léger de houblons anglais traditionnels (terreux, floral, orange-agrume, épicé...). Par contre un arôme de tourbe fumée est inapprorié. ''

=== Apparence ===

''Cuivre pâle à un marron très foncé. normalement claire due à une longue fermentationet mise au  froid. Mousse faible à modérée, blanc cassée''

=== Saveur ===

''Clairement focalisé sur la base maltée avec des saveurs allant du malt pale, brioché, avec des touches de caramel, jusqu'à un malt richement toasté avec quelques accents torréfiés (mais jamais une saveur evidente de torréfié), ou une combinaison des saveurs citées. Des esters fruités ne sont pas exigés, mais ajoutent de la profondeur, même s'il ne doivent jamais être trop présents. Amertume du houblon pour balancer la base maltée. Des saveurs de houblons plus élevées sont autorisées, particulièrement dans le cas d'un caractère anglais traditionel (terreux, floral, agrume, épicé, etc..). La finition varie entre riche et malté, à sec et ceréalier. une touche subtile de caramel au beurre est acceptable. Cependant, celle de sucre brulé ne l'est pas. la balance malt-houblon penche du côté du malt. Une fois encore, la tourbe fumée est inappropriée. ''

=== Corps ===

''Faible moyen à moyen. Carbonation faible à modérée. Peut être relativement riche et cremeux jusqu'à sec et céréalier.''

=== Commentaires ===

''Blonde centrée sur la base maltée qui fonde son caractère sur les types de malt utilisés, et non pas sur le process d'élaboration. Les malts ou sucres brulés par la caramélisation lors de l'ébulition ne sont pas  dans la tradition de ces bières, ni une présence manifeste de flaveur de caramel au beurre. Le plus fréquement une bière à la pression. Un caractère fumé est inapproprié, car traditionnellement il ne viendrait qu'éventuellement de la qualité de l'eau utilisée qui aurait pu traverser la tourbe. Les Scottish Ale avec un caractère fumé devraient être classée comme des bières classiques de style fumé.''

=== Histoire ===

Histoire

=== Ingrédients ===

Ingrédients

=== Discussion sur le style ===

Lien vers sujet du forum (vous devez être contributeur pour accéder à ces sujets)

=== En chiffres ===

{| class="wikitable" style="width: 182px"
|-
! style="width: 74px" | DI 
| style="width: 89px; text-align: center" | 1030-1039 
|-
! style="width: 74px" | DF 
| style="width: 89px; text-align: center" | 1008-1012 
|-
! style="width: 74px" |  IBUs
| style="width: 89px; text-align: center" | 10-25 
|-
! style="width: 74px" | EBC
| style="width: 89px; text-align: center" | 4-16 
|-
! style="width: 74px" | A/V
| style="width: 89px; text-align: center" | 4.3-5.6% 
|}

=== Exemples commerciaux ===

''Brasserie - Bière, Brasserie - Bière, ...''  

=== ''Version Originale BJCP2015'' ===

'''''14C. Scottish Export'''''

'''''Overall Impression: '''A malt-focused, generally caramelly beer with perhaps a few esters and occasionally a butterscotch aftertaste. Hops only to balance and support the malt. The malt character can range from dry and grainy to rich, toasty, and caramelly, but is never roasty and especially never has a peat smoke character.''

'''''Aroma:'''''

'''''Apparance: '''Pale copper to very dark brown. Clear. Low to moderate, creamy off-white.''

'''''Flavor: '''Entirely malt-focused, with flavors ranging from pale, bready malt with caramel overtones to rich-toasty malt with roasted accents (but never roasty) or a combination thereof. Fruity esters are not required but add depth yet are never high. Hop bitterness to balance the malt. No to low hop flavor is also allowed and should of traditional English character (earthy, floral, orange-citrus, spicy, etc.). Finish ranges from rich and malty to dry and grainy. A subtle butterscotch character is acceptable; however, burnt sugars are not. The malt-hop balance tilts toward malt. Peat smoke is inappropriate.''

'''''M''''''outhfeel: '''Medium-low to medium body. Low to moderate carbonation. Can be relatively rich and creamy to dry and grainy.''

'''''Comments: '''Malt-focused ales that gain the vast majority of their character from specialty malts, never the process. Burning malt or wort sugars via ‘kettle caramelization’ is not traditional nor is any blatantly ‘butterscotch’ character. Most frequently a draught product. Smoke character is inappropriate as any found traditionally would have come from the peat in the source water. Scottish ales with smoke character should be entered as a Classic Style Smoked Beer.''

'''''Characteristic Ingredients: '''Originally used Scottish pale malt, grits or flaked maize, and brewers caramel for color. Later adapted to use additional ingredients, such as amber and brown malts, crystal and wheat malts, and roasted grains or dark sugars for color but not for the ‘roasty’ flavor. Sugar adjuncts are traditional. Clean or slightly fruity yeast. Peat- smoked malt is inauthentic and inappropriate.''

'''''Style Comparison: '''Similar character to a Wee Heavy, but much smaller.''

'''''Vital Statistics:                       '''OG: 1.040 – 1.060''

''IBUs:  15 – 30                               FG: 1.010 – 1.016''

''SRM:  13 – 22                            ABV:  3.9 – 6.0%''

'''''Commercial Examples: '''Belhaven Scottish Ale, Broughton Exciseman’s Ale, Orkney Dark Island, Pelican MacPelican’s Scottish Style Ale, Weasel Boy Plaid Ferret Scottish Ale''

----

=== ''Version anglaise BJCP2008'' ===

''9C. Scottish Export 80/-''

'''''Aroma:''' Low to medium malty sweetness, sometimes accentuated by low to moderate kettle caramelization. Some examples have a low hop aroma, light fruitiness, low diacetyl, and/or a low to moderate peaty aroma (all are optional). The peaty aroma is sometimes perceived as earthy, smoky or very lightly roasted.''

'''''Appearance:''' Deep amber to dark copper. Usually very clear due to long, cool fermentations. Low to moderate, creamy off-white to light tan-colored head.''

'''''Flavor:''' Malt is the primary flavor, but isn’t overly strong. The initial malty sweetness is usually accentuated by a low to moderate kettle caramelization, and is sometimes accompanied by a low diacetyl component. Fruity esters may be moderate to none. Hop bitterness is low to moderate, but the balance will always be towards the malt (although not always by much). Hop flavor is low to none. A low to moderate peaty character is optional, and may be perceived as earthy or smoky. Generally has a grainy, dry finish due to small amounts of unmalted roasted barley.''

'''''Mouthfeel:''' Medium-low to medium body. Low to moderate carbonation. Sometimes a bit creamy, but often quite dry due to use of roasted barley.''

'''''Overall Impression:''' Cleanly malty with a drying finish, perhaps a few esters, and on occasion a faint bit of peaty earthiness (smoke). Most beers finish fairly dry considering their relatively sweet palate, and as such have a different balance than strong Scotch ales.''

'''''Comments:''' The malt-hop balance is slightly to moderately tilted towards the malt side. Any caramelization comes from kettle caramelization and not caramel malt (and is sometimes confused with diacetyl). Although unusual, any smoked character is yeast- or water-derived and not from the use of peat-smoked malts. Use of peat-smoked malt to replicate the peaty character should be restrained; overly smoky beers should be entered in the Other Smoked Beer category (22B) rather than here.''

'''''History:''' Traditional Scottish session beers reflecting the indigenous ingredients (water, malt), with less hops than their English counterparts (due to the need to import them). Long, cool fermentations are traditionally used in Scottish brewing.''

'''''Ingredients:''' Scottish or English pale base malt. Small amounts of roasted barley add color and flavor, and lend a dry, slightly roasty finish. English hops. Clean, relatively un-attenuative ale yeast. Some commercial brewers add small amounts of crystal, amber, or wheat malts, and adjuncts such as sugar. The optional peaty, earthy and/or smoky character comes from the traditional yeast and from the local malt and water rather than using smoked malts.''

 

{| border="1" cellpadding="5"
|-
| '''''Vital Statistics''':''
| ''OG: 1.040 – 1.054'' 
|-
| ''IBUs: 15 – 30''
| ''FG: 1.010 – 1.016'' 
|-
| ''SRM: 9 – 17''
| ''ABV: 3.9 – 5.0%''
|}

 

'''''Commercial Examples:''' Orkney Dark Island, Caledonian 80/- Export Ale, Belhaven 80/- (Belhaven Scottish Ale in the US), Southampton 80 Shilling, Broughton Exciseman’s 80/-, Belhaven St. Andrews Ale, McEwan's Export (IPA), Inveralmond Lia Fail, Broughton Merlin’s Ale, Arran Dark''
[[Category:AFIBRA]] [[Category:Guides de style]] [[Category:Styles|Scottish]]

Guide de styles BJCP 2015/14C. Scottish Export

2015-08-14T16:44:49Z

Chente :

''modèle de fiche : 1.03''
[[File:Belhaven-scottish.jpg|right|300px|RTENOTITLE]]

=== Impression générale ===

''Une bière maltée, généralement avec des caramels, avec peut-être quelques esthers et occasionnellement un arrière goût de caramel au beurre. Les houblons ne sont utilisés que pour équilibrer et supporter le malt. Le caractère malté peut varier de goût de céréale simple à un goût riche, toasté et caramel, mais il ne présente jamais un caractère torréfié, et encore moins un caractère de tourbe fumée. Traditionnellement les ales écossaises sont les plus foncées, parfois presque noires, mais sans aller sur un caractère de brûlé, ou de torréfié.''

=== Arôme ===

''Faiblement à moyennement malté, souvent avec des saveurs de pain toasté et de biscuit anglais. Une saveur faible à moyenne de caramel et de caramel au beurre est autorisée. Une légère note fruitée est présente dans les meilleurs exemples de Scottish. On peut trouver un arôme léger de houblons anglais traditionnels (terreux, floral, orange-agrume, épicé...). Par contre un arôme de tourbe fumée est inapprorié. ''

=== Apparence ===

''Cuivre pâle à un marron très foncé. normalement claire due à une longue fermentationet mise au  froid. Mousse faible à modérée, blanc cassée''

=== Saveur ===

''Clairement focalisé sur la base maltée avec des saveurs allant du malt pale, brioché, avec des touches de caramel, jusqu'à un malt richement toasté avec quelques accents torréfiés (mais jamais une saveur evidente de torréfié), ou une combinaison des saveurs citées. Des esters fruités ne sont pas exigés, mais ajoutent de la profondeur, même s'il ne doivent jamais être trop présents. Amertume du houblon pour balancer la base maltée. Des saveurs de houblons plus élevées sont autorisées, particulièrement dans le cas d'un caractère anglais traditionel (terreux, floral, agrume, épicé, etc..). La finition varie entre riche et malté, à sec et ceréalier. une touche subtile de caramel au beurre est acceptable. Cependant, celle de sucre brulé ne l'est pas. la balance malt-houblon penche du côté du malt. Une fois encore, la tourbe fumée est inappropriée. ''

=== Corps ===

''Faible moyen à moyen. Carbonation faible à modérée. Peut être relativement riche et cremeux jusqu'à sec et céréalier.''

=== Commentaires ===

Commentaires

=== Histoire ===

Histoire

=== Ingrédients ===

Ingrédients

=== Discussion sur le style ===

Lien vers sujet du forum (vous devez être contributeur pour accéder à ces sujets)

=== En chiffres ===

{| class="wikitable" style="width: 182px"
|-
! style="width: 74px" | DI 
| style="width: 89px; text-align: center" | 1030-1039 
|-
! style="width: 74px" | DF 
| style="width: 89px; text-align: center" | 1008-1012 
|-
! style="width: 74px" |  IBUs
| style="width: 89px; text-align: center" | 10-25 
|-
! style="width: 74px" | EBC
| style="width: 89px; text-align: center" | 4-16 
|-
! style="width: 74px" | A/V
| style="width: 89px; text-align: center" | 4.3-5.6% 
|}

=== Exemples commerciaux ===

''Brasserie - Bière, Brasserie - Bière, ...''  

=== ''Version Originale BJCP2015'' ===

'''''14C. Scottish Export'''''

'''''Overall Impression: '''A malt-focused, generally caramelly beer with perhaps a few esters and occasionally a butterscotch aftertaste. Hops only to balance and support the malt. The malt character can range from dry and grainy to rich, toasty, and caramelly, but is never roasty and especially never has a peat smoke character.''

'''''Aroma:'''''

'''''Apparance: '''Pale copper to very dark brown. Clear. Low to moderate, creamy off-white.''

'''''Flavor: '''Entirely malt-focused, with flavors ranging from pale, bready malt with caramel overtones to rich-toasty malt with roasted accents (but never roasty) or a combination thereof. Fruity esters are not required but add depth yet are never high. Hop bitterness to balance the malt. No to low hop flavor is also allowed and should of traditional English character (earthy, floral, orange-citrus, spicy, etc.). Finish ranges from rich and malty to dry and grainy. A subtle butterscotch character is acceptable; however, burnt sugars are not. The malt-hop balance tilts toward malt. Peat smoke is inappropriate.''

'''''M''''''outhfeel: '''Medium-low to medium body. Low to moderate carbonation. Can be relatively rich and creamy to dry and grainy.''

'''''Comments: '''Malt-focused ales that gain the vast majority of their character from specialty malts, never the process. Burning malt or wort sugars via ‘kettle caramelization’ is not traditional nor is any blatantly ‘butterscotch’ character. Most frequently a draught product. Smoke character is inappropriate as any found traditionally would have come from the peat in the source water. Scottish ales with smoke character should be entered as a Classic Style Smoked Beer.''

'''''Characteristic Ingredients: '''Originally used Scottish pale malt, grits or flaked maize, and brewers caramel for color. Later adapted to use additional ingredients, such as amber and brown malts, crystal and wheat malts, and roasted grains or dark sugars for color but not for the ‘roasty’ flavor. Sugar adjuncts are traditional. Clean or slightly fruity yeast. Peat- smoked malt is inauthentic and inappropriate.''

'''''Style Comparison: '''Similar character to a Wee Heavy, but much smaller.''

'''''Vital Statistics:                       '''OG: 1.040 – 1.060''

''IBUs:  15 – 30                               FG: 1.010 – 1.016''

''SRM:  13 – 22                            ABV:  3.9 – 6.0%''

'''''Commercial Examples: '''Belhaven Scottish Ale, Broughton Exciseman’s Ale, Orkney Dark Island, Pelican MacPelican’s Scottish Style Ale, Weasel Boy Plaid Ferret Scottish Ale''

----

=== ''Version anglaise BJCP2008'' ===

''9C. Scottish Export 80/-''

'''''Aroma:''' Low to medium malty sweetness, sometimes accentuated by low to moderate kettle caramelization. Some examples have a low hop aroma, light fruitiness, low diacetyl, and/or a low to moderate peaty aroma (all are optional). The peaty aroma is sometimes perceived as earthy, smoky or very lightly roasted.''

'''''Appearance:''' Deep amber to dark copper. Usually very clear due to long, cool fermentations. Low to moderate, creamy off-white to light tan-colored head.''

'''''Flavor:''' Malt is the primary flavor, but isn’t overly strong. The initial malty sweetness is usually accentuated by a low to moderate kettle caramelization, and is sometimes accompanied by a low diacetyl component. Fruity esters may be moderate to none. Hop bitterness is low to moderate, but the balance will always be towards the malt (although not always by much). Hop flavor is low to none. A low to moderate peaty character is optional, and may be perceived as earthy or smoky. Generally has a grainy, dry finish due to small amounts of unmalted roasted barley.''

'''''Mouthfeel:''' Medium-low to medium body. Low to moderate carbonation. Sometimes a bit creamy, but often quite dry due to use of roasted barley.''

'''''Overall Impression:''' Cleanly malty with a drying finish, perhaps a few esters, and on occasion a faint bit of peaty earthiness (smoke). Most beers finish fairly dry considering their relatively sweet palate, and as such have a different balance than strong Scotch ales.''

'''''Comments:''' The malt-hop balance is slightly to moderately tilted towards the malt side. Any caramelization comes from kettle caramelization and not caramel malt (and is sometimes confused with diacetyl). Although unusual, any smoked character is yeast- or water-derived and not from the use of peat-smoked malts. Use of peat-smoked malt to replicate the peaty character should be restrained; overly smoky beers should be entered in the Other Smoked Beer category (22B) rather than here.''

'''''History:''' Traditional Scottish session beers reflecting the indigenous ingredients (water, malt), with less hops than their English counterparts (due to the need to import them). Long, cool fermentations are traditionally used in Scottish brewing.''

'''''Ingredients:''' Scottish or English pale base malt. Small amounts of roasted barley add color and flavor, and lend a dry, slightly roasty finish. English hops. Clean, relatively un-attenuative ale yeast. Some commercial brewers add small amounts of crystal, amber, or wheat malts, and adjuncts such as sugar. The optional peaty, earthy and/or smoky character comes from the traditional yeast and from the local malt and water rather than using smoked malts.''

 

{| border="1" cellpadding="5"
|-
| '''''Vital Statistics''':''
| ''OG: 1.040 – 1.054'' 
|-
| ''IBUs: 15 – 30''
| ''FG: 1.010 – 1.016'' 
|-
| ''SRM: 9 – 17''
| ''ABV: 3.9 – 5.0%''
|}

 

'''''Commercial Examples:''' Orkney Dark Island, Caledonian 80/- Export Ale, Belhaven 80/- (Belhaven Scottish Ale in the US), Southampton 80 Shilling, Broughton Exciseman’s 80/-, Belhaven St. Andrews Ale, McEwan's Export (IPA), Inveralmond Lia Fail, Broughton Merlin’s Ale, Arran Dark''
[[Category:AFIBRA]] [[Category:Guides de style]] [[Category:Styles|Scottish]]

Guide de styles BJCP 2015/14C. Scottish Export

2015-08-14T16:44:32Z

Chente :

''modèle de fiche : 1.03''
[[File:Belhaven-scottish.jpg|right|300px|RTENOTITLE]]

=== Impression générale ===

''Une bière maltée, généralement avec des caramels, avec peut-être quelques esthers et occasionnellement un arrière goût de caramel au beurre. Les houblons ne sont utilisés que pour équilibrer et supporter le malt. Le caractère malté peut varier de goût de céréale simple à un goût riche, toasté et caramel, mais il ne présente jamais un caractère torréfié, et encore moins un caractère de tourbe fumée. Traditionnellement les ales écossaises sont les plus foncées, parfois presque noires, mais sans aller sur un caractère de brûlé, ou de torréfié.''

=== Arôme ===

''Faiblement à moyennement malté, souvent avec des saveurs de pain toasté et de biscuit anglais. Une saveur faible à moyenne de caramel et de caramel au beurre est autorisée. Une légère note fruitée est présente dans les meilleurs exemples de Scottish. On peut trouver un arôme léger de houblons anglais traditionnels (terreux, floral, orange-agrume, épicé...). Par contre un arôme de tourbe fumée est inapprorié. ''

=== Apparence ===

''Cuivre pâle à un marron très foncé. normalement claire due à une longue fermentationet mise au  froid. Mousse faible à modérée, blanc cassée''

=== Saveur ===

''Clairement focalisé sur la base maltée avec des saveurs allant du malt pale, brioché, avec des touches de caramel, jusqu'à un malt richement toasté avec quelques accents torréfiés (mais jamais une saveur evidente de torréfié), ou une combinaison des saveurs citées. Des esters fruités ne sont pas exigés, mais ajoutent de la profondeur, même s'il ne doivent jamais être trop présents. Amertume du houblon pour balancer la base maltée. Des saveurs de houblons plus élevées sont autorisées, particulièrement dans le cas d'un caractère anglais traditionel (terreux, floral, agrume, épicé, etc..). La finition varie entre riche et malté, à sec et ceréalier. une touche subtile de caramel au beurre est acceptable. Cependant, celle de sucre brulé ne l'est pas. la balance malt-houblon penche du côté du malt. Une fois encore, la tourbe fumée est inappropriée. ''

=== Corps ===

Corps

=== Commentaires ===

Commentaires

=== Histoire ===

Histoire

=== Ingrédients ===

Ingrédients

=== Discussion sur le style ===

Lien vers sujet du forum (vous devez être contributeur pour accéder à ces sujets)

=== En chiffres ===

{| class="wikitable" style="width: 182px"
|-
! style="width: 74px" | DI 
| style="width: 89px; text-align: center" | 1030-1039 
|-
! style="width: 74px" | DF 
| style="width: 89px; text-align: center" | 1008-1012 
|-
! style="width: 74px" |  IBUs
| style="width: 89px; text-align: center" | 10-25 
|-
! style="width: 74px" | EBC
| style="width: 89px; text-align: center" | 4-16 
|-
! style="width: 74px" | A/V
| style="width: 89px; text-align: center" | 4.3-5.6% 
|}

=== Exemples commerciaux ===

''Brasserie - Bière, Brasserie - Bière, ...''  

=== ''Version Originale BJCP2015'' ===

'''''14C. Scottish Export'''''

'''''Overall Impression: '''A malt-focused, generally caramelly beer with perhaps a few esters and occasionally a butterscotch aftertaste. Hops only to balance and support the malt. The malt character can range from dry and grainy to rich, toasty, and caramelly, but is never roasty and especially never has a peat smoke character.''

'''''Aroma:'''''

'''''Apparance: '''Pale copper to very dark brown. Clear. Low to moderate, creamy off-white.''

'''''Flavor: '''Entirely malt-focused, with flavors ranging from pale, bready malt with caramel overtones to rich-toasty malt with roasted accents (but never roasty) or a combination thereof. Fruity esters are not required but add depth yet are never high. Hop bitterness to balance the malt. No to low hop flavor is also allowed and should of traditional English character (earthy, floral, orange-citrus, spicy, etc.). Finish ranges from rich and malty to dry and grainy. A subtle butterscotch character is acceptable; however, burnt sugars are not. The malt-hop balance tilts toward malt. Peat smoke is inappropriate.''

'''''M''''''outhfeel: '''Medium-low to medium body. Low to moderate carbonation. Can be relatively rich and creamy to dry and grainy.''

'''''Comments: '''Malt-focused ales that gain the vast majority of their character from specialty malts, never the process. Burning malt or wort sugars via ‘kettle caramelization’ is not traditional nor is any blatantly ‘butterscotch’ character. Most frequently a draught product. Smoke character is inappropriate as any found traditionally would have come from the peat in the source water. Scottish ales with smoke character should be entered as a Classic Style Smoked Beer.''

'''''Characteristic Ingredients: '''Originally used Scottish pale malt, grits or flaked maize, and brewers caramel for color. Later adapted to use additional ingredients, such as amber and brown malts, crystal and wheat malts, and roasted grains or dark sugars for color but not for the ‘roasty’ flavor. Sugar adjuncts are traditional. Clean or slightly fruity yeast. Peat- smoked malt is inauthentic and inappropriate.''

'''''Style Comparison: '''Similar character to a Wee Heavy, but much smaller.''

'''''Vital Statistics:                       '''OG: 1.040 – 1.060''

''IBUs:  15 – 30                               FG: 1.010 – 1.016''

''SRM:  13 – 22                            ABV:  3.9 – 6.0%''

'''''Commercial Examples: '''Belhaven Scottish Ale, Broughton Exciseman’s Ale, Orkney Dark Island, Pelican MacPelican’s Scottish Style Ale, Weasel Boy Plaid Ferret Scottish Ale''

----

=== ''Version anglaise BJCP2008'' ===

''9C. Scottish Export 80/-''

'''''Aroma:''' Low to medium malty sweetness, sometimes accentuated by low to moderate kettle caramelization. Some examples have a low hop aroma, light fruitiness, low diacetyl, and/or a low to moderate peaty aroma (all are optional). The peaty aroma is sometimes perceived as earthy, smoky or very lightly roasted.''

'''''Appearance:''' Deep amber to dark copper. Usually very clear due to long, cool fermentations. Low to moderate, creamy off-white to light tan-colored head.''

'''''Flavor:''' Malt is the primary flavor, but isn’t overly strong. The initial malty sweetness is usually accentuated by a low to moderate kettle caramelization, and is sometimes accompanied by a low diacetyl component. Fruity esters may be moderate to none. Hop bitterness is low to moderate, but the balance will always be towards the malt (although not always by much). Hop flavor is low to none. A low to moderate peaty character is optional, and may be perceived as earthy or smoky. Generally has a grainy, dry finish due to small amounts of unmalted roasted barley.''

'''''Mouthfeel:''' Medium-low to medium body. Low to moderate carbonation. Sometimes a bit creamy, but often quite dry due to use of roasted barley.''

'''''Overall Impression:''' Cleanly malty with a drying finish, perhaps a few esters, and on occasion a faint bit of peaty earthiness (smoke). Most beers finish fairly dry considering their relatively sweet palate, and as such have a different balance than strong Scotch ales.''

'''''Comments:''' The malt-hop balance is slightly to moderately tilted towards the malt side. Any caramelization comes from kettle caramelization and not caramel malt (and is sometimes confused with diacetyl). Although unusual, any smoked character is yeast- or water-derived and not from the use of peat-smoked malts. Use of peat-smoked malt to replicate the peaty character should be restrained; overly smoky beers should be entered in the Other Smoked Beer category (22B) rather than here.''

'''''History:''' Traditional Scottish session beers reflecting the indigenous ingredients (water, malt), with less hops than their English counterparts (due to the need to import them). Long, cool fermentations are traditionally used in Scottish brewing.''

'''''Ingredients:''' Scottish or English pale base malt. Small amounts of roasted barley add color and flavor, and lend a dry, slightly roasty finish. English hops. Clean, relatively un-attenuative ale yeast. Some commercial brewers add small amounts of crystal, amber, or wheat malts, and adjuncts such as sugar. The optional peaty, earthy and/or smoky character comes from the traditional yeast and from the local malt and water rather than using smoked malts.''

 

{| border="1" cellpadding="5"
|-
| '''''Vital Statistics''':''
| ''OG: 1.040 – 1.054'' 
|-
| ''IBUs: 15 – 30''
| ''FG: 1.010 – 1.016'' 
|-
| ''SRM: 9 – 17''
| ''ABV: 3.9 – 5.0%''
|}

 

'''''Commercial Examples:''' Orkney Dark Island, Caledonian 80/- Export Ale, Belhaven 80/- (Belhaven Scottish Ale in the US), Southampton 80 Shilling, Broughton Exciseman’s 80/-, Belhaven St. Andrews Ale, McEwan's Export (IPA), Inveralmond Lia Fail, Broughton Merlin’s Ale, Arran Dark''
[[Category:AFIBRA]] [[Category:Guides de style]] [[Category:Styles|Scottish]]

Guide de styles BJCP 2015/14C. Scottish Export

2015-08-14T16:44:13Z

Chente :

''modèle de fiche : 1.03''
[[File:Belhaven-scottish.jpg|right|300px|RTENOTITLE]]

=== Impression générale ===

''Une bière maltée, généralement avec des caramels, avec peut-être quelques esthers et occasionnellement un arrière goût de caramel au beurre. Les houblons ne sont utilisés que pour équilibrer et supporter le malt. Le caractère malté peut varier de goût de céréale simple à un goût riche, toasté et caramel, mais il ne présente jamais un caractère torréfié, et encore moins un caractère de tourbe fumée. Traditionnellement les ales écossaises sont les plus foncées, parfois presque noires, mais sans aller sur un caractère de brûlé, ou de torréfié.''

=== Arôme ===

''Faiblement à moyennement malté, souvent avec des saveurs de pain toasté et de biscuit anglais. Une saveur faible à moyenne de caramel et de caramel au beurre est autorisée. Une légère note fruitée est présente dans les meilleurs exemples de Scottish. On peut trouver un arôme léger de houblons anglais traditionnels (terreux, floral, orange-agrume, épicé...). Par contre un arôme de tourbe fumée est inapprorié. ''

=== Apparence ===

''Cuivre pâle à un marron très foncé. normalement claire due à une longue fermentationet mise au  froid. Mousse faible à modérée, blanc cassée''

=== Saveur ===

Saveur

=== Corps ===

Corps

=== Commentaires ===

Commentaires

=== Histoire ===

Histoire

=== Ingrédients ===

Ingrédients

=== Discussion sur le style ===

Lien vers sujet du forum (vous devez être contributeur pour accéder à ces sujets)

=== En chiffres ===

{| class="wikitable" style="width: 182px"
|-
! style="width: 74px" | DI 
| style="width: 89px; text-align: center" | 1030-1039 
|-
! style="width: 74px" | DF 
| style="width: 89px; text-align: center" | 1008-1012 
|-
! style="width: 74px" |  IBUs
| style="width: 89px; text-align: center" | 10-25 
|-
! style="width: 74px" | EBC
| style="width: 89px; text-align: center" | 4-16 
|-
! style="width: 74px" | A/V
| style="width: 89px; text-align: center" | 4.3-5.6% 
|}

=== Exemples commerciaux ===

''Brasserie - Bière, Brasserie - Bière, ...''  

=== ''Version Originale BJCP2015'' ===

'''''14C. Scottish Export'''''

'''''Overall Impression: '''A malt-focused, generally caramelly beer with perhaps a few esters and occasionally a butterscotch aftertaste. Hops only to balance and support the malt. The malt character can range from dry and grainy to rich, toasty, and caramelly, but is never roasty and especially never has a peat smoke character.''

'''''Aroma:'''''

'''''Apparance: '''Pale copper to very dark brown. Clear. Low to moderate, creamy off-white.''

'''''Flavor: '''Entirely malt-focused, with flavors ranging from pale, bready malt with caramel overtones to rich-toasty malt with roasted accents (but never roasty) or a combination thereof. Fruity esters are not required but add depth yet are never high. Hop bitterness to balance the malt. No to low hop flavor is also allowed and should of traditional English character (earthy, floral, orange-citrus, spicy, etc.). Finish ranges from rich and malty to dry and grainy. A subtle butterscotch character is acceptable; however, burnt sugars are not. The malt-hop balance tilts toward malt. Peat smoke is inappropriate.''

'''''M''''''outhfeel: '''Medium-low to medium body. Low to moderate carbonation. Can be relatively rich and creamy to dry and grainy.''

'''''Comments: '''Malt-focused ales that gain the vast majority of their character from specialty malts, never the process. Burning malt or wort sugars via ‘kettle caramelization’ is not traditional nor is any blatantly ‘butterscotch’ character. Most frequently a draught product. Smoke character is inappropriate as any found traditionally would have come from the peat in the source water. Scottish ales with smoke character should be entered as a Classic Style Smoked Beer.''

'''''Characteristic Ingredients: '''Originally used Scottish pale malt, grits or flaked maize, and brewers caramel for color. Later adapted to use additional ingredients, such as amber and brown malts, crystal and wheat malts, and roasted grains or dark sugars for color but not for the ‘roasty’ flavor. Sugar adjuncts are traditional. Clean or slightly fruity yeast. Peat- smoked malt is inauthentic and inappropriate.''

'''''Style Comparison: '''Similar character to a Wee Heavy, but much smaller.''

'''''Vital Statistics:                       '''OG: 1.040 – 1.060''

''IBUs:  15 – 30                               FG: 1.010 – 1.016''

''SRM:  13 – 22                            ABV:  3.9 – 6.0%''

'''''Commercial Examples: '''Belhaven Scottish Ale, Broughton Exciseman’s Ale, Orkney Dark Island, Pelican MacPelican’s Scottish Style Ale, Weasel Boy Plaid Ferret Scottish Ale''

----

=== ''Version anglaise BJCP2008'' ===

''9C. Scottish Export 80/-''

'''''Aroma:''' Low to medium malty sweetness, sometimes accentuated by low to moderate kettle caramelization. Some examples have a low hop aroma, light fruitiness, low diacetyl, and/or a low to moderate peaty aroma (all are optional). The peaty aroma is sometimes perceived as earthy, smoky or very lightly roasted.''

'''''Appearance:''' Deep amber to dark copper. Usually very clear due to long, cool fermentations. Low to moderate, creamy off-white to light tan-colored head.''

'''''Flavor:''' Malt is the primary flavor, but isn’t overly strong. The initial malty sweetness is usually accentuated by a low to moderate kettle caramelization, and is sometimes accompanied by a low diacetyl component. Fruity esters may be moderate to none. Hop bitterness is low to moderate, but the balance will always be towards the malt (although not always by much). Hop flavor is low to none. A low to moderate peaty character is optional, and may be perceived as earthy or smoky. Generally has a grainy, dry finish due to small amounts of unmalted roasted barley.''

'''''Mouthfeel:''' Medium-low to medium body. Low to moderate carbonation. Sometimes a bit creamy, but often quite dry due to use of roasted barley.''

'''''Overall Impression:''' Cleanly malty with a drying finish, perhaps a few esters, and on occasion a faint bit of peaty earthiness (smoke). Most beers finish fairly dry considering their relatively sweet palate, and as such have a different balance than strong Scotch ales.''

'''''Comments:''' The malt-hop balance is slightly to moderately tilted towards the malt side. Any caramelization comes from kettle caramelization and not caramel malt (and is sometimes confused with diacetyl). Although unusual, any smoked character is yeast- or water-derived and not from the use of peat-smoked malts. Use of peat-smoked malt to replicate the peaty character should be restrained; overly smoky beers should be entered in the Other Smoked Beer category (22B) rather than here.''

'''''History:''' Traditional Scottish session beers reflecting the indigenous ingredients (water, malt), with less hops than their English counterparts (due to the need to import them). Long, cool fermentations are traditionally used in Scottish brewing.''

'''''Ingredients:''' Scottish or English pale base malt. Small amounts of roasted barley add color and flavor, and lend a dry, slightly roasty finish. English hops. Clean, relatively un-attenuative ale yeast. Some commercial brewers add small amounts of crystal, amber, or wheat malts, and adjuncts such as sugar. The optional peaty, earthy and/or smoky character comes from the traditional yeast and from the local malt and water rather than using smoked malts.''

 

{| border="1" cellpadding="5"
|-
| '''''Vital Statistics''':''
| ''OG: 1.040 – 1.054'' 
|-
| ''IBUs: 15 – 30''
| ''FG: 1.010 – 1.016'' 
|-
| ''SRM: 9 – 17''
| ''ABV: 3.9 – 5.0%''
|}

 

'''''Commercial Examples:''' Orkney Dark Island, Caledonian 80/- Export Ale, Belhaven 80/- (Belhaven Scottish Ale in the US), Southampton 80 Shilling, Broughton Exciseman’s 80/-, Belhaven St. Andrews Ale, McEwan's Export (IPA), Inveralmond Lia Fail, Broughton Merlin’s Ale, Arran Dark''
[[Category:AFIBRA]] [[Category:Guides de style]] [[Category:Styles|Scottish]]

Guide de styles BJCP 2015/14C. Scottish Export

2015-08-14T16:43:52Z

Chente :

''modèle de fiche : 1.03''
[[File:Belhaven-scottish.jpg|right|300px|RTENOTITLE]]

=== Impression générale ===

''Une bière maltée, généralement avec des caramels, avec peut-être quelques esthers et occasionnellement un arrière goût de caramel au beurre. Les houblons ne sont utilisés que pour équilibrer et supporter le malt. Le caractère malté peut varier de goût de céréale simple à un goût riche, toasté et caramel, mais il ne présente jamais un caractère torréfié, et encore moins un caractère de tourbe fumée. Traditionnellement les ales écossaises sont les plus foncées, parfois presque noires, mais sans aller sur un caractère de brûlé, ou de torréfié.''

=== Arôme ===

''Faiblement à moyennement malté, souvent avec des saveurs de pain toasté et de biscuit anglais. Une saveur faible à moyenne de caramel et de caramel au beurre est autorisée. Une légère note fruitée est présente dans les meilleurs exemples de Scottish. On peut trouver un arôme léger de houblons anglais traditionnels (terreux, floral, orange-agrume, épicé...). Par contre un arôme de tourbe fumée est inapprorié. ''

=== Apparence ===

Apparence

=== Saveur ===

Saveur

=== Corps ===

Corps

=== Commentaires ===

Commentaires

=== Histoire ===

Histoire

=== Ingrédients ===

Ingrédients

=== Discussion sur le style ===

Lien vers sujet du forum (vous devez être contributeur pour accéder à ces sujets)

=== En chiffres ===

{| class="wikitable" style="width: 182px"
|-
! style="width: 74px" | DI 
| style="width: 89px; text-align: center" | 1030-1039 
|-
! style="width: 74px" | DF 
| style="width: 89px; text-align: center" | 1008-1012 
|-
! style="width: 74px" |  IBUs
| style="width: 89px; text-align: center" | 10-25 
|-
! style="width: 74px" | EBC
| style="width: 89px; text-align: center" | 4-16 
|-
! style="width: 74px" | A/V
| style="width: 89px; text-align: center" | 4.3-5.6% 
|}

=== Exemples commerciaux ===

''Brasserie - Bière, Brasserie - Bière, ...''  

=== ''Version Originale BJCP2015'' ===

'''''14C. Scottish Export'''''

'''''Overall Impression: '''A malt-focused, generally caramelly beer with perhaps a few esters and occasionally a butterscotch aftertaste. Hops only to balance and support the malt. The malt character can range from dry and grainy to rich, toasty, and caramelly, but is never roasty and especially never has a peat smoke character.''

'''''Aroma:'''''

'''''Apparance: '''Pale copper to very dark brown. Clear. Low to moderate, creamy off-white.''

'''''Flavor: '''Entirely malt-focused, with flavors ranging from pale, bready malt with caramel overtones to rich-toasty malt with roasted accents (but never roasty) or a combination thereof. Fruity esters are not required but add depth yet are never high. Hop bitterness to balance the malt. No to low hop flavor is also allowed and should of traditional English character (earthy, floral, orange-citrus, spicy, etc.). Finish ranges from rich and malty to dry and grainy. A subtle butterscotch character is acceptable; however, burnt sugars are not. The malt-hop balance tilts toward malt. Peat smoke is inappropriate.''

'''''M''''''outhfeel: '''Medium-low to medium body. Low to moderate carbonation. Can be relatively rich and creamy to dry and grainy.''

'''''Comments: '''Malt-focused ales that gain the vast majority of their character from specialty malts, never the process. Burning malt or wort sugars via ‘kettle caramelization’ is not traditional nor is any blatantly ‘butterscotch’ character. Most frequently a draught product. Smoke character is inappropriate as any found traditionally would have come from the peat in the source water. Scottish ales with smoke character should be entered as a Classic Style Smoked Beer.''

'''''Characteristic Ingredients: '''Originally used Scottish pale malt, grits or flaked maize, and brewers caramel for color. Later adapted to use additional ingredients, such as amber and brown malts, crystal and wheat malts, and roasted grains or dark sugars for color but not for the ‘roasty’ flavor. Sugar adjuncts are traditional. Clean or slightly fruity yeast. Peat- smoked malt is inauthentic and inappropriate.''

'''''Style Comparison: '''Similar character to a Wee Heavy, but much smaller.''

'''''Vital Statistics:                       '''OG: 1.040 – 1.060''

''IBUs:  15 – 30                               FG: 1.010 – 1.016''

''SRM:  13 – 22                            ABV:  3.9 – 6.0%''

'''''Commercial Examples: '''Belhaven Scottish Ale, Broughton Exciseman’s Ale, Orkney Dark Island, Pelican MacPelican’s Scottish Style Ale, Weasel Boy Plaid Ferret Scottish Ale''

----

=== ''Version anglaise BJCP2008'' ===

''9C. Scottish Export 80/-''

'''''Aroma:''' Low to medium malty sweetness, sometimes accentuated by low to moderate kettle caramelization. Some examples have a low hop aroma, light fruitiness, low diacetyl, and/or a low to moderate peaty aroma (all are optional). The peaty aroma is sometimes perceived as earthy, smoky or very lightly roasted.''

'''''Appearance:''' Deep amber to dark copper. Usually very clear due to long, cool fermentations. Low to moderate, creamy off-white to light tan-colored head.''

'''''Flavor:''' Malt is the primary flavor, but isn’t overly strong. The initial malty sweetness is usually accentuated by a low to moderate kettle caramelization, and is sometimes accompanied by a low diacetyl component. Fruity esters may be moderate to none. Hop bitterness is low to moderate, but the balance will always be towards the malt (although not always by much). Hop flavor is low to none. A low to moderate peaty character is optional, and may be perceived as earthy or smoky. Generally has a grainy, dry finish due to small amounts of unmalted roasted barley.''

'''''Mouthfeel:''' Medium-low to medium body. Low to moderate carbonation. Sometimes a bit creamy, but often quite dry due to use of roasted barley.''

'''''Overall Impression:''' Cleanly malty with a drying finish, perhaps a few esters, and on occasion a faint bit of peaty earthiness (smoke). Most beers finish fairly dry considering their relatively sweet palate, and as such have a different balance than strong Scotch ales.''

'''''Comments:''' The malt-hop balance is slightly to moderately tilted towards the malt side. Any caramelization comes from kettle caramelization and not caramel malt (and is sometimes confused with diacetyl). Although unusual, any smoked character is yeast- or water-derived and not from the use of peat-smoked malts. Use of peat-smoked malt to replicate the peaty character should be restrained; overly smoky beers should be entered in the Other Smoked Beer category (22B) rather than here.''

'''''History:''' Traditional Scottish session beers reflecting the indigenous ingredients (water, malt), with less hops than their English counterparts (due to the need to import them). Long, cool fermentations are traditionally used in Scottish brewing.''

'''''Ingredients:''' Scottish or English pale base malt. Small amounts of roasted barley add color and flavor, and lend a dry, slightly roasty finish. English hops. Clean, relatively un-attenuative ale yeast. Some commercial brewers add small amounts of crystal, amber, or wheat malts, and adjuncts such as sugar. The optional peaty, earthy and/or smoky character comes from the traditional yeast and from the local malt and water rather than using smoked malts.''

 

{| border="1" cellpadding="5"
|-
| '''''Vital Statistics''':''
| ''OG: 1.040 – 1.054'' 
|-
| ''IBUs: 15 – 30''
| ''FG: 1.010 – 1.016'' 
|-
| ''SRM: 9 – 17''
| ''ABV: 3.9 – 5.0%''
|}

 

'''''Commercial Examples:''' Orkney Dark Island, Caledonian 80/- Export Ale, Belhaven 80/- (Belhaven Scottish Ale in the US), Southampton 80 Shilling, Broughton Exciseman’s 80/-, Belhaven St. Andrews Ale, McEwan's Export (IPA), Inveralmond Lia Fail, Broughton Merlin’s Ale, Arran Dark''
[[Category:AFIBRA]] [[Category:Guides de style]] [[Category:Styles|Scottish]]

Guide de styles BJCP 2015/14C. Scottish Export

2015-08-14T16:43:34Z

Chente :

''modèle de fiche : 1.03''
[[File:Belhaven-scottish.jpg|right|300px|RTENOTITLE]]

=== Impression générale ===

''Une bière maltée, généralement avec des caramels, avec peut-être quelques esthers et occasionnellement un arrière goût de caramel au beurre. Les houblons ne sont utilisés que pour équilibrer et supporter le malt. Le caractère malté peut varier de goût de céréale simple à un goût riche, toasté et caramel, mais il ne présente jamais un caractère torréfié, et encore moins un caractère de tourbe fumée. Traditionnellement les ales écossaises sont les plus foncées, parfois presque noires, mais sans aller sur un caractère de brûlé, ou de torréfié.''

=== Arôme ===

Arôme

=== Apparence ===

Apparence

=== Saveur ===

Saveur

=== Corps ===

Corps

=== Commentaires ===

Commentaires

=== Histoire ===

Histoire

=== Ingrédients ===

Ingrédients

=== Discussion sur le style ===

Lien vers sujet du forum (vous devez être contributeur pour accéder à ces sujets)

=== En chiffres ===

{| class="wikitable" style="width: 182px"
|-
! style="width: 74px" | DI 
| style="width: 89px; text-align: center" | 1030-1039 
|-
! style="width: 74px" | DF 
| style="width: 89px; text-align: center" | 1008-1012 
|-
! style="width: 74px" |  IBUs
| style="width: 89px; text-align: center" | 10-25 
|-
! style="width: 74px" | EBC
| style="width: 89px; text-align: center" | 4-16 
|-
! style="width: 74px" | A/V
| style="width: 89px; text-align: center" | 4.3-5.6% 
|}

=== Exemples commerciaux ===

''Brasserie - Bière, Brasserie - Bière, ...''  

=== ''Version Originale BJCP2015'' ===

'''''14C. Scottish Export'''''

'''''Overall Impression: '''A malt-focused, generally caramelly beer with perhaps a few esters and occasionally a butterscotch aftertaste. Hops only to balance and support the malt. The malt character can range from dry and grainy to rich, toasty, and caramelly, but is never roasty and especially never has a peat smoke character.''

'''''Aroma:'''''

'''''Apparance: '''Pale copper to very dark brown. Clear. Low to moderate, creamy off-white.''

'''''Flavor: '''Entirely malt-focused, with flavors ranging from pale, bready malt with caramel overtones to rich-toasty malt with roasted accents (but never roasty) or a combination thereof. Fruity esters are not required but add depth yet are never high. Hop bitterness to balance the malt. No to low hop flavor is also allowed and should of traditional English character (earthy, floral, orange-citrus, spicy, etc.). Finish ranges from rich and malty to dry and grainy. A subtle butterscotch character is acceptable; however, burnt sugars are not. The malt-hop balance tilts toward malt. Peat smoke is inappropriate.''

'''''M''''''outhfeel: '''Medium-low to medium body. Low to moderate carbonation. Can be relatively rich and creamy to dry and grainy.''

'''''Comments: '''Malt-focused ales that gain the vast majority of their character from specialty malts, never the process. Burning malt or wort sugars via ‘kettle caramelization’ is not traditional nor is any blatantly ‘butterscotch’ character. Most frequently a draught product. Smoke character is inappropriate as any found traditionally would have come from the peat in the source water. Scottish ales with smoke character should be entered as a Classic Style Smoked Beer.''

'''''Characteristic Ingredients: '''Originally used Scottish pale malt, grits or flaked maize, and brewers caramel for color. Later adapted to use additional ingredients, such as amber and brown malts, crystal and wheat malts, and roasted grains or dark sugars for color but not for the ‘roasty’ flavor. Sugar adjuncts are traditional. Clean or slightly fruity yeast. Peat- smoked malt is inauthentic and inappropriate.''

'''''Style Comparison: '''Similar character to a Wee Heavy, but much smaller.''

'''''Vital Statistics:                       '''OG: 1.040 – 1.060''

''IBUs:  15 – 30                               FG: 1.010 – 1.016''

''SRM:  13 – 22                            ABV:  3.9 – 6.0%''

'''''Commercial Examples: '''Belhaven Scottish Ale, Broughton Exciseman’s Ale, Orkney Dark Island, Pelican MacPelican’s Scottish Style Ale, Weasel Boy Plaid Ferret Scottish Ale''

----

=== ''Version anglaise BJCP2008'' ===

''9C. Scottish Export 80/-''

'''''Aroma:''' Low to medium malty sweetness, sometimes accentuated by low to moderate kettle caramelization. Some examples have a low hop aroma, light fruitiness, low diacetyl, and/or a low to moderate peaty aroma (all are optional). The peaty aroma is sometimes perceived as earthy, smoky or very lightly roasted.''

'''''Appearance:''' Deep amber to dark copper. Usually very clear due to long, cool fermentations. Low to moderate, creamy off-white to light tan-colored head.''

'''''Flavor:''' Malt is the primary flavor, but isn’t overly strong. The initial malty sweetness is usually accentuated by a low to moderate kettle caramelization, and is sometimes accompanied by a low diacetyl component. Fruity esters may be moderate to none. Hop bitterness is low to moderate, but the balance will always be towards the malt (although not always by much). Hop flavor is low to none. A low to moderate peaty character is optional, and may be perceived as earthy or smoky. Generally has a grainy, dry finish due to small amounts of unmalted roasted barley.''

'''''Mouthfeel:''' Medium-low to medium body. Low to moderate carbonation. Sometimes a bit creamy, but often quite dry due to use of roasted barley.''

'''''Overall Impression:''' Cleanly malty with a drying finish, perhaps a few esters, and on occasion a faint bit of peaty earthiness (smoke). Most beers finish fairly dry considering their relatively sweet palate, and as such have a different balance than strong Scotch ales.''

'''''Comments:''' The malt-hop balance is slightly to moderately tilted towards the malt side. Any caramelization comes from kettle caramelization and not caramel malt (and is sometimes confused with diacetyl). Although unusual, any smoked character is yeast- or water-derived and not from the use of peat-smoked malts. Use of peat-smoked malt to replicate the peaty character should be restrained; overly smoky beers should be entered in the Other Smoked Beer category (22B) rather than here.''

'''''History:''' Traditional Scottish session beers reflecting the indigenous ingredients (water, malt), with less hops than their English counterparts (due to the need to import them). Long, cool fermentations are traditionally used in Scottish brewing.''

'''''Ingredients:''' Scottish or English pale base malt. Small amounts of roasted barley add color and flavor, and lend a dry, slightly roasty finish. English hops. Clean, relatively un-attenuative ale yeast. Some commercial brewers add small amounts of crystal, amber, or wheat malts, and adjuncts such as sugar. The optional peaty, earthy and/or smoky character comes from the traditional yeast and from the local malt and water rather than using smoked malts.''

 

{| border="1" cellpadding="5"
|-
| '''''Vital Statistics''':''
| ''OG: 1.040 – 1.054'' 
|-
| ''IBUs: 15 – 30''
| ''FG: 1.010 – 1.016'' 
|-
| ''SRM: 9 – 17''
| ''ABV: 3.9 – 5.0%''
|}

 

'''''Commercial Examples:''' Orkney Dark Island, Caledonian 80/- Export Ale, Belhaven 80/- (Belhaven Scottish Ale in the US), Southampton 80 Shilling, Broughton Exciseman’s 80/-, Belhaven St. Andrews Ale, McEwan's Export (IPA), Inveralmond Lia Fail, Broughton Merlin’s Ale, Arran Dark''
[[Category:AFIBRA]] [[Category:Guides de style]] [[Category:Styles|Scottish]]

Guide de styles BJCP 2015/14B. Scottish Heavy

2015-08-14T16:41:13Z

Chente :

''modèle de fiche : 1.03''
=== Impression générale ===
''Une bière maltée, généralement avec des caramels, avec peut-être quelques esthers et occasionnellement un arrière goût de caramel au beurre. Les houblons ne sont utilisés que pour équilibrer et supporter le malt. Le caractère malté peut varier de goût de céréale simple à un goût riche, toasté et caramel, mais il ne présente jamais un caractère torréfié, et encore moins un caractère de tourbe fumée. Traditionnellement les ales écossaises sont les plus foncées, parfois presque noires, mais sans aller sur un caractère de brûlé, ou de torréfié.''

=== Arôme ===
''Faiblement à moyennement malté, souvent avec des saveurs de pain toasté et de biscuit anglais. Une saveur faible à moyenne de caramel et de caramel au beurre est autorisée. Une légère note fruitée est présente dans les meilleurs exemples de Scottish. On peut trouver un arôme léger de houblons anglais traditionnels (terreux, floral, orange-agrume, épicé...). Par contre un arôme de tourbe fumée est inapprorié. ''

=== Apparence ===
''Cuivre pâle à un marron très foncé. normalement claire due à une longue fermentationet mise au  froid. Mousse faible à modérée, blanc cassée. ''
 

=== Saveur ===
''Clairement focalisé sur la base maltée avec des saveurs allant du malt pale, brioché, avec des touches de caramel, jusqu'à un malt richement toasté avec quelques accents torréfiés (mais jamais une saveur evidente de torréfié), ou une combinaison des saveurs citées. Des esters fruités ne sont pas exigés, mais ajoutent de la profondeur, même s'il ne doivent jamais être trop présents. Amertume du houblon pour balancer la base maltée. Des saveurs de houblons plus élevées sont autorisées, particulièrement dans le cas d'un caractère anglais traditionel (terreux, floral, agrume, épicé, etc..). La finition varie entre riche et malté, à sec et ceréalier. une touche subtile de caramel au beurre est acceptable. Cependant, celle de sucre brulé ne l'est pas. la balance malt-houblon penche du côté du malt. Une fois encore, la tourbe fumée est inappropriée. ''

=== Corps ===

''Faible moyen à moyen. Carbonation faible à modérée. Peut être relativement riche et cremeux jusqu'à sec et céréalier.''

=== Commentaires ===
''Blonde centrée sur la base maltée qui fonde son caractère sur les types de malt utilisés, et non pas sur le process d'élaboration. Les malts ou sucres brulés par la caramélisation lors de l'ébulition ne sont pas  dans la tradition de ces bières, ni une présence manifeste de flaveur de caramel au beurre. Le plus fréquement une bière à la pression. Un caractère fumé est inapproprié, car traditionnellement il ne viendrait qu'éventuellement de la qualité de l'eau utilisée qui aurait pu traverser la tourbe. Les Scottish Ale avec un caractère fumé devraient être classée comme des bières classiques de style fumé.

=== Histoire ===

Histoire

=== Ingrédients ===

À l'origine etaient utilisés les malt Pale, du maïs en grain ou en flocon, et des malts caramels pour la couleur. Plus tard d'autres ingrédients ont été utilisés tels que les malt ambrés et foncés, crystals et malt de blé, ainsi que du malt grillé ou des sucres foncés, uniquement pour la couleur et aucunement pour la saveur de ces 2 derniers ingrédients.  L'ajout de sucres est traditionnel. Levure neutre ou légèrement fruité. les malts fumés ou tourbés n'etant pas authentiques sur cette bière sont inappropriés

=== Discussion sur le style ===

Lien vers sujet du forum (vous devez être contributeur pour accéder à ces sujets)

=== En chiffres ===

{| class="wikitable" style="width: 182px;"
|-
! style="width: 74px;" | DI 
| style="width: 89px; text-align: center;" | 1035-1040 
|-
! style="width: 74px;" | DF 
| style="width: 89px; text-align: center;" | 1010-1015 
|-
! style="width: 74px;" |  IBUs
| style="width: 89px; text-align: center;" | 10-25 
|-
! style="width: 74px;" | EBC
| style="width: 89px; text-align: center;" | 10-17 
|-
! style="width: 74px;" | A/V
| style="width: 89px; text-align: center;" | 3.2-3.9% 
|}

=== Exemples commerciaux ===

''Brasserie - Bière, Brasserie - Bière, ...''

 

=== ''Version originale BJCP2015'' ===
<div>
'''''Overall Impression: '''A malt-focused, generally caramelly beer with perhaps a few esters and occasionally a butterscotch aftertaste. Hops only to balance and support the malt. The malt character can range from dry and grainy to rich, toasty, and caramelly, but is never roasty and especially never has a peat smoke character.''

'''''Aroma: '''Low to medium maltiness, often with flavors of toasted breadcrumbs, lady fingers, and English biscuits. Low to medium caramel and low butterscotch is allowable. Light pome fruitiness in best examples. May have low traditional English hop aroma (earthy, floral, orange-citrus, spicy, etc.). Peat smoke is inappropriate.''

'''''Appearance: '''Pale copper to very dark brown. Clear. Low to moderate, creamy off-white.''

'''''Flavor: '''Entirely malt-focused, with flavors ranging from pale, bready malt with caramel overtones to rich-toasty malt with roasted accents (but never roasty) or a combination thereof. Fruity esters are not required but add depth yet are never high. Hop bitterness to balance the malt. No to low hop flavor is also allowed and should of traditional English character (earthy, floral, orange-citrus, spicy, etc.). Finish ranges from rich and malty to dry and grainy. A subtle butterscotch character is acceptable; however, burnt sugars are not. The malt-hop balance tilts toward malt. Peat smoke is inappropriate.''

'''''Mouthfeel:''''''''''M'''''edium-low to medium body. Low to moderate carbonation. Can be relatively rich and creamy to dry and grainy.

'''''Comments: '''Malt-focused ales that gain the vast majority of their character from specialty malts, never the process. Burning malt or wort sugars via ‘kettle caramelization’ is not traditional nor is any blatantly ‘butterscotch’ character. Most'' ''frequently a draught product. Smoke character is inappropriate as any found traditionally would have come from the peat in'' ''the source water. Scottish ales with smoke character should be entered as a Classic Style Smoked Beer.''

'''''Characteristic Ingredients: '''Originally used Scottish pale malt, grits or flaked maize, and brewers caramel for color. Later adapted to use additional ingredients, such as amber and brown malts, crystal and wheat malts, and roasted grains or dark sugars for color but not for the ‘roasty’ flavor. Sugar adjuncts are traditional. Clean or slightly fruity yeast. Peat- smoked malt is inauthentic and inappropriate.''

'''''Style Comparison: '''Similar character to a Wee Heavy, but much smaller.''

'''Vital Statistics:                       '''OG: 1.035 – 1.040

IBUs:  10 – 20                               FG: 1.010 – 1.015

SRM:  13 – 22                            ABV:  3.2 – 3.9%

'''Commercial Examples: '''Broughton Greenmantle Ale, Caledonia Smooth, McEwan's 70, Orkney Raven Ale, Tennent’s Special Ale

=== ''Version originale BJCP2008'' ===

''9B. Scottish Heavy 70/-''

'''''Aroma:''' Low to medium malty sweetness, sometimes accentuated by low to moderate kettle caramelization. Some examples have a low hop aroma, light fruitiness, low diacetyl, and/or a low to moderate peaty aroma (all are optional). The peaty aroma is sometimes perceived as earthy, smoky or very lightly roasted.''

'''''Appearance:''' Deep amber to dark copper. Usually very clear due to long, cool fermentations. Low to moderate, creamy off-white to light tan-colored head.''

'''''Flavor:''' Malt is the primary flavor, but isn’t overly strong. The initial malty sweetness is usually accentuated by a low to moderate kettle caramelization, and is sometimes accompanied by a low diacetyl component. Fruity esters may be moderate to none. Hop bitterness is low to moderate, but the balance will always be towards the malt (although not always by much). Hop flavor is low to none. A low to moderate peaty character is optional, and may be perceived as earthy or smoky. Generally has a grainy, dry finish due to small amounts of unmalted roasted barley.''

'''''Mouthfeel:''' Medium-low to medium body. Low to moderate carbonation. Sometimes a bit creamy, but often quite dry due to use of roasted barley.''

'''''Overall Impression:''' Cleanly malty with a drying finish, perhaps a few esters, and on occasion a faint bit of peaty earthiness (smoke). Most beers finish fairly dry considering their relatively sweet palate, and as such have a different balance than strong Scotch ales.''

'''''Comments:''' The malt-hop balance is slightly to moderately tilted towards the malt side. Any caramelization comes from kettle caramelization and not caramel malt (and is sometimes confused with diacetyl). Although unusual, any smoked character is yeast- or water-derived and not from the use of peat-smoked malts. Use of peat-smoked malt to replicate the peaty character should be restrained; overly smoky beers should be entered in the Other Smoked Beer category (22B) rather than here.''

'''''History:''' Traditional Scottish session beers reflecting the indigenous ingredients (water, malt), with less hops than their English counterparts (due to the need to import them). Long, cool fermentations are traditionally used in Scottish brewing.''

'''''Ingredients:''' Scottish or English pale base malt. Small amounts of roasted barley add color and flavor, and lend a dry, slightly roasty finish. English hops. Clean, relatively un-attenuative ale yeast. Some commercial brewers add small amounts of crystal, amber, or wheat malts, and adjuncts such as sugar. The optional peaty, earthy and/or smoky character comes from the traditional yeast and from the local malt and water rather than using smoked malts.''

 '''''Vital Statistics''':''

{| border="1" cellpadding="5"
|-
| 
| ''OG: 1.035 – 1.040''
|-
| ''IBUs: 10 – 25''
| ''FG: 1.010 – 1.015''
|-
| ''SRM: 9 – 17''
| ''ABV: 3.2 – 3.9%''
|}

 
'''''Commercial Examples:''' Caledonian 70/- (Caledonian Amber Ale in the US), Belhaven 70/-, Orkney Raven Ale, Maclay 70/-, Tennents Special, Broughton Greenmantle Àle''</div>[[Category:AFIBRA]] [[Category:Guides de style]] [[Category:Styles|Scottish]]

Guide de styles BJCP 2015/14B. Scottish Heavy

2015-08-14T16:40:49Z

Chente :

''modèle de fiche : 1.03''
=== Impression générale ===
''Une bière maltée, généralement avec des caramels, avec peut-être quelques esthers et occasionnellement un arrière goût de caramel au beurre. Les houblons ne sont utilisés que pour équilibrer et supporter le malt. Le caractère malté peut varier de goût de céréale simple à un goût riche, toasté et caramel, mais il ne présente jamais un caractère torréfié, et encore moins un caractère de tourbe fumée. Traditionnellement les ales écossaises sont les plus foncées, parfois presque noires, mais sans aller sur un caractère de brûlé, ou de torréfié.''

=== Arôme ===
''Faiblement à moyennement malté, souvent avec des saveurs de pain toasté et de biscuit anglais. Une saveur faible à moyenne de caramel et de caramel au beurre est autorisée. Une légère note fruitée est présente dans les meilleurs exemples de Scottish. On peut trouver un arôme léger de houblons anglais traditionnels (terreux, floral, orange-agrume, épicé...). Par contre un arôme de tourbe fumée est inapprorié. ''

=== Apparence ===
''Cuivre pâle à un marron très foncé. normalement claire due à une longue fermentationet mise au  froid. Mousse faible à modérée, blanc cassée. ''
 

=== Saveur ===
''Clairement focalisé sur la base maltée avec des saveurs allant du malt pale, brioché, avec des touches de caramel, jusqu'à un malt richement toasté avec quelques accents torréfiés (mais jamais une saveur evidente de torréfié), ou une combinaison des saveurs citées. Des esters fruités ne sont pas exigés, mais ajoutent de la profondeur, même s'il ne doivent jamais être trop présents. Amertume du houblon pour balancer la base maltée. Des saveurs de houblons plus élevées sont autorisées, particulièrement dans le cas d'un caractère anglais traditionel (terreux, floral, agrume, épicé, etc..). La finition varie entre riche et malté, à sec et ceréalier. une touche subtile de caramel au beurre est acceptable. Cependant, celle de sucre brulé ne l'est pas. la balance malt-houblon penche du côté du malt. Une fois encore, la tourbe fumée est inappropriée. ''

=== Corps ===

''Faible moyen à moyen. Carbonation faible à modérée. Peut être relativement riche et cremeux jusqu'à sec et céréalier.''

=== Commentaires ===
''Blonde centrée sur la base maltée qui fonde son caractère sur les types de malt utilisés, et non pas sur le process d'élaboration. Les malts ou sucres brulés par la caramélisation lors de l'ébulition ne sont pas  dans la tradition de ces bières, ni une présence manifeste de flaveur de caramel au beurre. Le plus fréquement une bière à la pression. Un caractère fumé est inapproprié, car traditionnellement il ne viendrait qu'éventuellement de la qualité de l'eau utilisée qui aurait pu traverser la tourbe. Les Scottish Ale avec un caractère fumé devraient être classée comme des bières classiques de style fumé.

=== Histoire ===

Histoire

=== Ingrédients ===

À l'origine etaient utilisés les malt Pale, du maïs en grain ou en flocon, et des malts caramels pour la couleur. Plus tard d'autres ingrédients ont été utilisés tels que les malt ambrés et foncés, crystals et malt de blé, ainsi que du malt grillé ou des sucres foncés, uniquement pour la couleur et aucunement pour la saveur de ces 2 derniers ingrédients.  L'ajout de sucres est traditionnel. Levure neutre ou légèrement fruité. les malts fumés ou tourbés n'etant pas authentiques sur cette bière sont inappropriés

=== Discussion sur le style ===

Lien vers sujet du forum (vous devez être contributeur pour accéder à ces sujets)

=== En chiffres ===

{| class="wikitable" style="width: 182px;"
|-
! style="width: 74px;" | DI 
| style="width: 89px; text-align: center;" | 1035-1040 
|-
! style="width: 74px;" | DF 
| style="width: 89px; text-align: center;" | 1010-1015 
|-
! style="width: 74px;" |  IBUs
| style="width: 89px; text-align: center;" | 10-25 
|-
! style="width: 74px;" | EBC
| style="width: 89px; text-align: center;" | 10-17 
|-
! style="width: 74px;" | A/V
| style="width: 89px; text-align: center;" | 4.3-5.6% 
|}

=== Exemples commerciaux ===

''Brasserie - Bière, Brasserie - Bière, ...''

 

=== ''Version originale BJCP2015'' ===
<div>
'''''Overall Impression: '''A malt-focused, generally caramelly beer with perhaps a few esters and occasionally a butterscotch aftertaste. Hops only to balance and support the malt. The malt character can range from dry and grainy to rich, toasty, and caramelly, but is never roasty and especially never has a peat smoke character.''

'''''Aroma: '''Low to medium maltiness, often with flavors of toasted breadcrumbs, lady fingers, and English biscuits. Low to medium caramel and low butterscotch is allowable. Light pome fruitiness in best examples. May have low traditional English hop aroma (earthy, floral, orange-citrus, spicy, etc.). Peat smoke is inappropriate.''

'''''Appearance: '''Pale copper to very dark brown. Clear. Low to moderate, creamy off-white.''

'''''Flavor: '''Entirely malt-focused, with flavors ranging from pale, bready malt with caramel overtones to rich-toasty malt with roasted accents (but never roasty) or a combination thereof. Fruity esters are not required but add depth yet are never high. Hop bitterness to balance the malt. No to low hop flavor is also allowed and should of traditional English character (earthy, floral, orange-citrus, spicy, etc.). Finish ranges from rich and malty to dry and grainy. A subtle butterscotch character is acceptable; however, burnt sugars are not. The malt-hop balance tilts toward malt. Peat smoke is inappropriate.''

'''''Mouthfeel:''''''''''M'''''edium-low to medium body. Low to moderate carbonation. Can be relatively rich and creamy to dry and grainy.

'''''Comments: '''Malt-focused ales that gain the vast majority of their character from specialty malts, never the process. Burning malt or wort sugars via ‘kettle caramelization’ is not traditional nor is any blatantly ‘butterscotch’ character. Most'' ''frequently a draught product. Smoke character is inappropriate as any found traditionally would have come from the peat in'' ''the source water. Scottish ales with smoke character should be entered as a Classic Style Smoked Beer.''

'''''Characteristic Ingredients: '''Originally used Scottish pale malt, grits or flaked maize, and brewers caramel for color. Later adapted to use additional ingredients, such as amber and brown malts, crystal and wheat malts, and roasted grains or dark sugars for color but not for the ‘roasty’ flavor. Sugar adjuncts are traditional. Clean or slightly fruity yeast. Peat- smoked malt is inauthentic and inappropriate.''

'''''Style Comparison: '''Similar character to a Wee Heavy, but much smaller.''

'''Vital Statistics:                       '''OG: 1.035 – 1.040

IBUs:  10 – 20                               FG: 1.010 – 1.015

SRM:  13 – 22                            ABV:  3.2 – 3.9%

'''Commercial Examples: '''Broughton Greenmantle Ale, Caledonia Smooth, McEwan's 70, Orkney Raven Ale, Tennent’s Special Ale

=== ''Version originale BJCP2008'' ===

''9B. Scottish Heavy 70/-''

'''''Aroma:''' Low to medium malty sweetness, sometimes accentuated by low to moderate kettle caramelization. Some examples have a low hop aroma, light fruitiness, low diacetyl, and/or a low to moderate peaty aroma (all are optional). The peaty aroma is sometimes perceived as earthy, smoky or very lightly roasted.''

'''''Appearance:''' Deep amber to dark copper. Usually very clear due to long, cool fermentations. Low to moderate, creamy off-white to light tan-colored head.''

'''''Flavor:''' Malt is the primary flavor, but isn’t overly strong. The initial malty sweetness is usually accentuated by a low to moderate kettle caramelization, and is sometimes accompanied by a low diacetyl component. Fruity esters may be moderate to none. Hop bitterness is low to moderate, but the balance will always be towards the malt (although not always by much). Hop flavor is low to none. A low to moderate peaty character is optional, and may be perceived as earthy or smoky. Generally has a grainy, dry finish due to small amounts of unmalted roasted barley.''

'''''Mouthfeel:''' Medium-low to medium body. Low to moderate carbonation. Sometimes a bit creamy, but often quite dry due to use of roasted barley.''

'''''Overall Impression:''' Cleanly malty with a drying finish, perhaps a few esters, and on occasion a faint bit of peaty earthiness (smoke). Most beers finish fairly dry considering their relatively sweet palate, and as such have a different balance than strong Scotch ales.''

'''''Comments:''' The malt-hop balance is slightly to moderately tilted towards the malt side. Any caramelization comes from kettle caramelization and not caramel malt (and is sometimes confused with diacetyl). Although unusual, any smoked character is yeast- or water-derived and not from the use of peat-smoked malts. Use of peat-smoked malt to replicate the peaty character should be restrained; overly smoky beers should be entered in the Other Smoked Beer category (22B) rather than here.''

'''''History:''' Traditional Scottish session beers reflecting the indigenous ingredients (water, malt), with less hops than their English counterparts (due to the need to import them). Long, cool fermentations are traditionally used in Scottish brewing.''

'''''Ingredients:''' Scottish or English pale base malt. Small amounts of roasted barley add color and flavor, and lend a dry, slightly roasty finish. English hops. Clean, relatively un-attenuative ale yeast. Some commercial brewers add small amounts of crystal, amber, or wheat malts, and adjuncts such as sugar. The optional peaty, earthy and/or smoky character comes from the traditional yeast and from the local malt and water rather than using smoked malts.''

 '''''Vital Statistics''':''

{| border="1" cellpadding="5"
|-
| 
| ''OG: 1.035 – 1.040''
|-
| ''IBUs: 10 – 25''
| ''FG: 1.010 – 1.015''
|-
| ''SRM: 9 – 17''
| ''ABV: 3.2 – 3.9%''
|}

 
'''''Commercial Examples:''' Caledonian 70/- (Caledonian Amber Ale in the US), Belhaven 70/-, Orkney Raven Ale, Maclay 70/-, Tennents Special, Broughton Greenmantle Àle''</div>[[Category:AFIBRA]] [[Category:Guides de style]] [[Category:Styles|Scottish]]

Guide de styles BJCP 2015/14B. Scottish Heavy

2015-08-14T16:40:23Z

Chente :

''modèle de fiche : 1.03''
=== Impression générale ===
''Une bière maltée, généralement avec des caramels, avec peut-être quelques esthers et occasionnellement un arrière goût de caramel au beurre. Les houblons ne sont utilisés que pour équilibrer et supporter le malt. Le caractère malté peut varier de goût de céréale simple à un goût riche, toasté et caramel, mais il ne présente jamais un caractère torréfié, et encore moins un caractère de tourbe fumée. Traditionnellement les ales écossaises sont les plus foncées, parfois presque noires, mais sans aller sur un caractère de brûlé, ou de torréfié.''

=== Arôme ===
''Faiblement à moyennement malté, souvent avec des saveurs de pain toasté et de biscuit anglais. Une saveur faible à moyenne de caramel et de caramel au beurre est autorisée. Une légère note fruitée est présente dans les meilleurs exemples de Scottish. On peut trouver un arôme léger de houblons anglais traditionnels (terreux, floral, orange-agrume, épicé...). Par contre un arôme de tourbe fumée est inapprorié. ''

=== Apparence ===
''Cuivre pâle à un marron très foncé. normalement claire due à une longue fermentationet mise au  froid. Mousse faible à modérée, blanc cassée. ''
 

=== Saveur ===
''Clairement focalisé sur la base maltée avec des saveurs allant du malt pale, brioché, avec des touches de caramel, jusqu'à un malt richement toasté avec quelques accents torréfiés (mais jamais une saveur evidente de torréfié), ou une combinaison des saveurs citées. Des esters fruités ne sont pas exigés, mais ajoutent de la profondeur, même s'il ne doivent jamais être trop présents. Amertume du houblon pour balancer la base maltée. Des saveurs de houblons plus élevées sont autorisées, particulièrement dans le cas d'un caractère anglais traditionel (terreux, floral, agrume, épicé, etc..). La finition varie entre riche et malté, à sec et ceréalier. une touche subtile de caramel au beurre est acceptable. Cependant, celle de sucre brulé ne l'est pas. la balance malt-houblon penche du côté du malt. Une fois encore, la tourbe fumée est inappropriée. ''

=== Corps ===

''Faible moyen à moyen. Carbonation faible à modérée. Peut être relativement riche et cremeux jusqu'à sec et céréalier.''

=== Commentaires ===
''Blonde centrée sur la base maltée qui fonde son caractère sur les types de malt utilisés, et non pas sur le process d'élaboration. Les malts ou sucres brulés par la caramélisation lors de l'ébulition ne sont pas  dans la tradition de ces bières, ni une présence manifeste de flaveur de caramel au beurre. Le plus fréquement une bière à la pression. Un caractère fumé est inapproprié, car traditionnellement il ne viendrait qu'éventuellement de la qualité de l'eau utilisée qui aurait pu traverser la tourbe. Les Scottish Ale avec un caractère fumé devraient être classée comme des bières classiques de style fumé.

=== Histoire ===

Histoire

=== Ingrédients ===

À l'origine etaient utilisés les malt Pale, du maïs en grain ou en flocon, et des malts caramels pour la couleur. Plus tard d'autres ingrédients ont été utilisés tels que les malt ambrés et foncés, crystals et malt de blé, ainsi que du malt grillé ou des sucres foncés, uniquement pour la couleur et aucunement pour la saveur de ces 2 derniers ingrédients.  L'ajout de sucres est traditionnel. Levure neutre ou légèrement fruité. les malts fumés ou tourbés n'etant pas authentiques sur cette bière sont inappropriés

=== Discussion sur le style ===

Lien vers sujet du forum (vous devez être contributeur pour accéder à ces sujets)

=== En chiffres ===

{| class="wikitable" style="width: 182px;"
|-
! style="width: 74px;" | DI 
| style="width: 89px; text-align: center;" | 1035-1040 
|-
! style="width: 74px;" | DF 
| style="width: 89px; text-align: center;" | 1010-1015 
|-
! style="width: 74px;" |  IBUs
| style="width: 89px; text-align: center;" | 10-20 
|-
! style="width: 74px;" | EBC
| style="width: 89px; text-align: center;" | 10-17 
|-
! style="width: 74px;" | A/V
| style="width: 89px; text-align: center;" | 4.3-5.6% 
|}

=== Exemples commerciaux ===

''Brasserie - Bière, Brasserie - Bière, ...''

 

=== ''Version originale BJCP2015'' ===
<div>
'''''Overall Impression: '''A malt-focused, generally caramelly beer with perhaps a few esters and occasionally a butterscotch aftertaste. Hops only to balance and support the malt. The malt character can range from dry and grainy to rich, toasty, and caramelly, but is never roasty and especially never has a peat smoke character.''

'''''Aroma: '''Low to medium maltiness, often with flavors of toasted breadcrumbs, lady fingers, and English biscuits. Low to medium caramel and low butterscotch is allowable. Light pome fruitiness in best examples. May have low traditional English hop aroma (earthy, floral, orange-citrus, spicy, etc.). Peat smoke is inappropriate.''

'''''Appearance: '''Pale copper to very dark brown. Clear. Low to moderate, creamy off-white.''

'''''Flavor: '''Entirely malt-focused, with flavors ranging from pale, bready malt with caramel overtones to rich-toasty malt with roasted accents (but never roasty) or a combination thereof. Fruity esters are not required but add depth yet are never high. Hop bitterness to balance the malt. No to low hop flavor is also allowed and should of traditional English character (earthy, floral, orange-citrus, spicy, etc.). Finish ranges from rich and malty to dry and grainy. A subtle butterscotch character is acceptable; however, burnt sugars are not. The malt-hop balance tilts toward malt. Peat smoke is inappropriate.''

'''''Mouthfeel:''''''''''M'''''edium-low to medium body. Low to moderate carbonation. Can be relatively rich and creamy to dry and grainy.

'''''Comments: '''Malt-focused ales that gain the vast majority of their character from specialty malts, never the process. Burning malt or wort sugars via ‘kettle caramelization’ is not traditional nor is any blatantly ‘butterscotch’ character. Most'' ''frequently a draught product. Smoke character is inappropriate as any found traditionally would have come from the peat in'' ''the source water. Scottish ales with smoke character should be entered as a Classic Style Smoked Beer.''

'''''Characteristic Ingredients: '''Originally used Scottish pale malt, grits or flaked maize, and brewers caramel for color. Later adapted to use additional ingredients, such as amber and brown malts, crystal and wheat malts, and roasted grains or dark sugars for color but not for the ‘roasty’ flavor. Sugar adjuncts are traditional. Clean or slightly fruity yeast. Peat- smoked malt is inauthentic and inappropriate.''

'''''Style Comparison: '''Similar character to a Wee Heavy, but much smaller.''

'''Vital Statistics:                       '''OG: 1.035 – 1.040

IBUs:  10 – 20                               FG: 1.010 – 1.015

SRM:  13 – 22                            ABV:  3.2 – 3.9%

'''Commercial Examples: '''Broughton Greenmantle Ale, Caledonia Smooth, McEwan's 70, Orkney Raven Ale, Tennent’s Special Ale

=== ''Version originale BJCP2008'' ===

''9B. Scottish Heavy 70/-''

'''''Aroma:''' Low to medium malty sweetness, sometimes accentuated by low to moderate kettle caramelization. Some examples have a low hop aroma, light fruitiness, low diacetyl, and/or a low to moderate peaty aroma (all are optional). The peaty aroma is sometimes perceived as earthy, smoky or very lightly roasted.''

'''''Appearance:''' Deep amber to dark copper. Usually very clear due to long, cool fermentations. Low to moderate, creamy off-white to light tan-colored head.''

'''''Flavor:''' Malt is the primary flavor, but isn’t overly strong. The initial malty sweetness is usually accentuated by a low to moderate kettle caramelization, and is sometimes accompanied by a low diacetyl component. Fruity esters may be moderate to none. Hop bitterness is low to moderate, but the balance will always be towards the malt (although not always by much). Hop flavor is low to none. A low to moderate peaty character is optional, and may be perceived as earthy or smoky. Generally has a grainy, dry finish due to small amounts of unmalted roasted barley.''

'''''Mouthfeel:''' Medium-low to medium body. Low to moderate carbonation. Sometimes a bit creamy, but often quite dry due to use of roasted barley.''

'''''Overall Impression:''' Cleanly malty with a drying finish, perhaps a few esters, and on occasion a faint bit of peaty earthiness (smoke). Most beers finish fairly dry considering their relatively sweet palate, and as such have a different balance than strong Scotch ales.''

'''''Comments:''' The malt-hop balance is slightly to moderately tilted towards the malt side. Any caramelization comes from kettle caramelization and not caramel malt (and is sometimes confused with diacetyl). Although unusual, any smoked character is yeast- or water-derived and not from the use of peat-smoked malts. Use of peat-smoked malt to replicate the peaty character should be restrained; overly smoky beers should be entered in the Other Smoked Beer category (22B) rather than here.''

'''''History:''' Traditional Scottish session beers reflecting the indigenous ingredients (water, malt), with less hops than their English counterparts (due to the need to import them). Long, cool fermentations are traditionally used in Scottish brewing.''

'''''Ingredients:''' Scottish or English pale base malt. Small amounts of roasted barley add color and flavor, and lend a dry, slightly roasty finish. English hops. Clean, relatively un-attenuative ale yeast. Some commercial brewers add small amounts of crystal, amber, or wheat malts, and adjuncts such as sugar. The optional peaty, earthy and/or smoky character comes from the traditional yeast and from the local malt and water rather than using smoked malts.''

 '''''Vital Statistics''':''

{| border="1" cellpadding="5"
|-
| 
| ''OG: 1.035 – 1.040''
|-
| ''IBUs: 10 – 25''
| ''FG: 1.010 – 1.015''
|-
| ''SRM: 9 – 17''
| ''ABV: 3.2 – 3.9%''
|}

 
'''''Commercial Examples:''' Caledonian 70/- (Caledonian Amber Ale in the US), Belhaven 70/-, Orkney Raven Ale, Maclay 70/-, Tennents Special, Broughton Greenmantle Àle''</div>[[Category:AFIBRA]] [[Category:Guides de style]] [[Category:Styles|Scottish]]

Guide de styles BJCP 2015/14B. Scottish Heavy

2015-08-14T16:39:52Z

Chente :

''modèle de fiche : 1.03''
=== Impression générale ===
''Une bière maltée, généralement avec des caramels, avec peut-être quelques esthers et occasionnellement un arrière goût de caramel au beurre. Les houblons ne sont utilisés que pour équilibrer et supporter le malt. Le caractère malté peut varier de goût de céréale simple à un goût riche, toasté et caramel, mais il ne présente jamais un caractère torréfié, et encore moins un caractère de tourbe fumée. Traditionnellement les ales écossaises sont les plus foncées, parfois presque noires, mais sans aller sur un caractère de brûlé, ou de torréfié.''

=== Arôme ===
''Faiblement à moyennement malté, souvent avec des saveurs de pain toasté et de biscuit anglais. Une saveur faible à moyenne de caramel et de caramel au beurre est autorisée. Une légère note fruitée est présente dans les meilleurs exemples de Scottish. On peut trouver un arôme léger de houblons anglais traditionnels (terreux, floral, orange-agrume, épicé...). Par contre un arôme de tourbe fumée est inapprorié. ''

=== Apparence ===
''Cuivre pâle à un marron très foncé. normalement claire due à une longue fermentationet mise au  froid. Mousse faible à modérée, blanc cassée. ''
 

=== Saveur ===
''Clairement focalisé sur la base maltée avec des saveurs allant du malt pale, brioché, avec des touches de caramel, jusqu'à un malt richement toasté avec quelques accents torréfiés (mais jamais une saveur evidente de torréfié), ou une combinaison des saveurs citées. Des esters fruités ne sont pas exigés, mais ajoutent de la profondeur, même s'il ne doivent jamais être trop présents. Amertume du houblon pour balancer la base maltée. Des saveurs de houblons plus élevées sont autorisées, particulièrement dans le cas d'un caractère anglais traditionel (terreux, floral, agrume, épicé, etc..). La finition varie entre riche et malté, à sec et ceréalier. une touche subtile de caramel au beurre est acceptable. Cependant, celle de sucre brulé ne l'est pas. la balance malt-houblon penche du côté du malt. Une fois encore, la tourbe fumée est inappropriée. ''

=== Corps ===

''Faible moyen à moyen. Carbonation faible à modérée. Peut être relativement riche et cremeux jusqu'à sec et céréalier.''

=== Commentaires ===
''Blonde centrée sur la base maltée qui fonde son caractère sur les types de malt utilisés, et non pas sur le process d'élaboration. Les malts ou sucres brulés par la caramélisation lors de l'ébulition ne sont pas  dans la tradition de ces bières, ni une présence manifeste de flaveur de caramel au beurre. Le plus fréquement une bière à la pression. Un caractère fumé est inapproprié, car traditionnellement il ne viendrait qu'éventuellement de la qualité de l'eau utilisée qui aurait pu traverser la tourbe. Les Scottish Ale avec un caractère fumé devraient être classée comme des bières classiques de style fumé.

=== Histoire ===

Histoire

=== Ingrédients ===

À l'origine etaient utilisés les malt Pale, du maïs en grain ou en flocon, et des malts caramels pour la couleur. Plus tard d'autres ingrédients ont été utilisés tels que les malt ambrés et foncés, crystals et malt de blé, ainsi que du malt grillé ou des sucres foncés, uniquement pour la couleur et aucunement pour la saveur de ces 2 derniers ingrédients.  L'ajout de sucres est traditionnel. Levure neutre ou légèrement fruité. les malts fumés ou tourbés n'etant pas authentiques sur cette bière sont inappropriés

=== Discussion sur le style ===

Lien vers sujet du forum (vous devez être contributeur pour accéder à ces sujets)

=== En chiffres ===

{| class="wikitable" style="width: 182px;"
|-
! style="width: 74px;" | DI 
| style="width: 89px; text-align: center;" | 1035-1040 
|-
! style="width: 74px;" | DF 
| style="width: 89px; text-align: center;" | 1010-1015 
|-
! style="width: 74px;" |  IBUs
| style="width: 89px; text-align: center;" | 10-20 
|-
! style="width: 74px;" | EBC
| style="width: 89px; text-align: center;" | 10-17 
|-
! style="width: 74px;" | A/V
| style="width: 89px; text-align: center;" | 4.3-5.6% 
|}

=== Exemples commerciaux ===

''Brasserie - Bière, Brasserie - Bière, ...''

 

=== ''Version originale BJCP2015'' ===
<div>
'''''Overall Impression: '''A malt-focused, generally caramelly beer with perhaps a few esters and occasionally a butterscotch aftertaste. Hops only to balance and support the malt. The malt character can range from dry and grainy to rich, toasty, and caramelly, but is never roasty and especially never has a peat smoke character.''

'''''Aroma: '''Low to medium maltiness, often with flavors of toasted breadcrumbs, lady fingers, and English biscuits. Low to medium caramel and low butterscotch is allowable. Light pome fruitiness in best examples. May have low traditional English hop aroma (earthy, floral, orange-citrus, spicy, etc.). Peat smoke is inappropriate.''

'''''Appearance: '''Pale copper to very dark brown. Clear. Low to moderate, creamy off-white.''

'''''Flavor: '''Entirely malt-focused, with flavors ranging from pale, bready malt with caramel overtones to rich-toasty malt with roasted accents (but never roasty) or a combination thereof. Fruity esters are not required but add depth yet are never high. Hop bitterness to balance the malt. No to low hop flavor is also allowed and should of traditional English character (earthy, floral, orange-citrus, spicy, etc.). Finish ranges from rich and malty to dry and grainy. A subtle butterscotch character is acceptable; however, burnt sugars are not. The malt-hop balance tilts toward malt. Peat smoke is inappropriate.''

'''''Mouthfeel:''''''''''M'''''edium-low to medium body. Low to moderate carbonation. Can be relatively rich and creamy to dry and grainy.

'''''Comments: '''Malt-focused ales that gain the vast majority of their character from specialty malts, never the process. Burning malt or wort sugars via ‘kettle caramelization’ is not traditional nor is any blatantly ‘butterscotch’ character. Most'' ''frequently a draught product. Smoke character is inappropriate as any found traditionally would have come from the peat in'' ''the source water. Scottish ales with smoke character should be entered as a Classic Style Smoked Beer.''

'''''Characteristic Ingredients: '''Originally used Scottish pale malt, grits or flaked maize, and brewers caramel for color. Later adapted to use additional ingredients, such as amber and brown malts, crystal and wheat malts, and roasted grains or dark sugars for color but not for the ‘roasty’ flavor. Sugar adjuncts are traditional. Clean or slightly fruity yeast. Peat- smoked malt is inauthentic and inappropriate.''

'''''Style Comparison: '''Similar character to a Wee Heavy, but much smaller.''

'''Vital Statistics:                       '''OG: 1.035 – 1.040

IBUs:  10 – 20                               FG: 1.010 – 1.015

SRM:  13 – 22                            ABV:  3.2 – 3.9%

'''Commercial Examples: '''Broughton Greenmantle Ale, Caledonia Smooth, McEwan's 70, Orkney Raven Ale, Tennent’s Special Ale

=== ''Version originale BJCP2008'' ===

''9B. Scottish Heavy 70/-''

'''''Aroma:''' Low to medium malty sweetness, sometimes accentuated by low to moderate kettle caramelization. Some examples have a low hop aroma, light fruitiness, low diacetyl, and/or a low to moderate peaty aroma (all are optional). The peaty aroma is sometimes perceived as earthy, smoky or very lightly roasted.''

'''''Appearance:''' Deep amber to dark copper. Usually very clear due to long, cool fermentations. Low to moderate, creamy off-white to light tan-colored head.''

'''''Flavor:''' Malt is the primary flavor, but isn’t overly strong. The initial malty sweetness is usually accentuated by a low to moderate kettle caramelization, and is sometimes accompanied by a low diacetyl component. Fruity esters may be moderate to none. Hop bitterness is low to moderate, but the balance will always be towards the malt (although not always by much). Hop flavor is low to none. A low to moderate peaty character is optional, and may be perceived as earthy or smoky. Generally has a grainy, dry finish due to small amounts of unmalted roasted barley.''

'''''Mouthfeel:''' Medium-low to medium body. Low to moderate carbonation. Sometimes a bit creamy, but often quite dry due to use of roasted barley.''

'''''Overall Impression:''' Cleanly malty with a drying finish, perhaps a few esters, and on occasion a faint bit of peaty earthiness (smoke). Most beers finish fairly dry considering their relatively sweet palate, and as such have a different balance than strong Scotch ales.''

'''''Comments:''' The malt-hop balance is slightly to moderately tilted towards the malt side. Any caramelization comes from kettle caramelization and not caramel malt (and is sometimes confused with diacetyl). Although unusual, any smoked character is yeast- or water-derived and not from the use of peat-smoked malts. Use of peat-smoked malt to replicate the peaty character should be restrained; overly smoky beers should be entered in the Other Smoked Beer category (22B) rather than here.''

'''''History:''' Traditional Scottish session beers reflecting the indigenous ingredients (water, malt), with less hops than their English counterparts (due to the need to import them). Long, cool fermentations are traditionally used in Scottish brewing.''

'''''Ingredients:''' Scottish or English pale base malt. Small amounts of roasted barley add color and flavor, and lend a dry, slightly roasty finish. English hops. Clean, relatively un-attenuative ale yeast. Some commercial brewers add small amounts of crystal, amber, or wheat malts, and adjuncts such as sugar. The optional peaty, earthy and/or smoky character comes from the traditional yeast and from the local malt and water rather than using smoked malts.''

 '''''Vital Statistics''':''

{| border="1" cellpadding="5"
|-
| 
| ''OG: 1.035 – 1.040''
|-
| ''IBUs: 10 – 25''
| ''FG: 1.010 – 1.015''
|-
| ''SRM: 9 – 17''
| ''ABV: 3.2 – 3.9%''
|}

 
'''''Commercial Examples:''' Caledonian 70/- (Caledonian Amber Ale in the US), Belhaven 70/-, Orkney Raven Ale, Maclay 70/-, Tennents Special, Broughton Greenmantle Àle''</div>[[Category:AFIBRA]] [[Category:Guides de style]] [[Category:Styles|Scottish]]

Guide de styles BJCP 2015/14B. Scottish Heavy

2015-08-14T16:38:44Z

Chente :

''modèle de fiche : 1.03''
=== Impression générale ===
''Une bière maltée, généralement avec des caramels, avec peut-être quelques esthers et occasionnellement un arrière goût de caramel au beurre. Les houblons ne sont utilisés que pour équilibrer et supporter le malt. Le caractère malté peut varier de goût de céréale simple à un goût riche, toasté et caramel, mais il ne présente jamais un caractère torréfié, et encore moins un caractère de tourbe fumée. Traditionnellement les ales écossaises sont les plus foncées, parfois presque noires, mais sans aller sur un caractère de brûlé, ou de torréfié.''

=== Arôme ===
''Faiblement à moyennement malté, souvent avec des saveurs de pain toasté et de biscuit anglais. Une saveur faible à moyenne de caramel et de caramel au beurre est autorisée. Une légère note fruitée est présente dans les meilleurs exemples de Scottish. On peut trouver un arôme léger de houblons anglais traditionnels (terreux, floral, orange-agrume, épicé...). Par contre un arôme de tourbe fumée est inapprorié. ''

=== Apparence ===
''Cuivre pâle à un marron très foncé. normalement claire due à une longue fermentationet mise au  froid. Mousse faible à modérée, blanc cassée. ''
 

=== Saveur ===
''Clairement focalisé sur la base maltée avec des saveurs allant du malt pale, brioché, avec des touches de caramel, jusqu'à un malt richement toasté avec quelques accents torréfiés (mais jamais une saveur evidente de torréfié), ou une combinaison des saveurs citées. Des esters fruités ne sont pas exigés, mais ajoutent de la profondeur, même s'il ne doivent jamais être trop présents. Amertume du houblon pour balancer la base maltée. Des saveurs de houblons plus élevées sont autorisées, particulièrement dans le cas d'un caractère anglais traditionel (terreux, floral, agrume, épicé, etc..). La finition varie entre riche et malté, à sec et ceréalier. une touche subtile de caramel au beurre est acceptable. Cependant, celle de sucre brulé ne l'est pas. la balance malt-houblon penche du côté du malt. Une fois encore, la tourbe fumée est inappropriée. ''

=== Corps ===

''Faible moyen à moyen. Carbonation faible à modérée. Peut être relativement riche et cremeux jusqu'à sec et céréalier.''

=== Commentaires ===
''Blonde centrée sur la base maltée qui fonde son caractère sur les types de malt utilisés, et non pas sur le process d'élaboration. Les malts ou sucres brulés par la caramélisation lors de l'ébulition ne sont pas  dans la tradition de ces bières, ni une présence manifeste de flaveur de caramel au beurre. Le plus fréquement une bière à la pression. Un caractère fumé est inapproprié, car traditionnellement il ne viendrait qu'éventuellement de la qualité de l'eau utilisée qui aurait pu traverser la tourbe. Les Scottish Ale avec un caractère fumé devraient être classée comme des bières classiques de style fumé.

=== Histoire ===

Histoire

=== Ingrédients ===

À l'origine etaient utilisés les malt Pale, du maïs en grain ou en flocon, et des malts caramels pour la couleur. Plus tard d'autres ingrédients ont été utilisés tels que les malt ambrés et foncés, crystals et malt de blé, ainsi que du malt grillé ou des sucres foncés, uniquement pour la couleur et aucunement pour la saveur de ces 2 derniers ingrédients.  L'ajout de sucres est traditionnel. Levure neutre ou légèrement fruité. les malts fumés ou tourbés n'etant pas authentiques sur cette bière sont inappropriés

=== Discussion sur le style ===

Lien vers sujet du forum (vous devez être contributeur pour accéder à ces sujets)

=== En chiffres ===

{| class="wikitable" style="width: 182px;"
|-
! style="width: 74px;" | DI 
| style="width: 89px; text-align: center;" | 1035-1040 
|-
! style="width: 74px;" | DF 
| style="width: 89px; text-align: center;" | 1010-1015 
|-
! style="width: 74px;" |  IBUs
| style="width: 89px; text-align: center;" | 10-20 
|-
! style="width: 74px;" | EBC
| style="width: 89px; text-align: center;" | 4-16 
|-
! style="width: 74px;" | A/V
| style="width: 89px; text-align: center;" | 4.3-5.6% 
|}

=== Exemples commerciaux ===

''Brasserie - Bière, Brasserie - Bière, ...''

 

=== ''Version originale BJCP2015'' ===
<div>
'''''Overall Impression: '''A malt-focused, generally caramelly beer with perhaps a few esters and occasionally a butterscotch aftertaste. Hops only to balance and support the malt. The malt character can range from dry and grainy to rich, toasty, and caramelly, but is never roasty and especially never has a peat smoke character.''

'''''Aroma: '''Low to medium maltiness, often with flavors of toasted breadcrumbs, lady fingers, and English biscuits. Low to medium caramel and low butterscotch is allowable. Light pome fruitiness in best examples. May have low traditional English hop aroma (earthy, floral, orange-citrus, spicy, etc.). Peat smoke is inappropriate.''

'''''Appearance: '''Pale copper to very dark brown. Clear. Low to moderate, creamy off-white.''

'''''Flavor: '''Entirely malt-focused, with flavors ranging from pale, bready malt with caramel overtones to rich-toasty malt with roasted accents (but never roasty) or a combination thereof. Fruity esters are not required but add depth yet are never high. Hop bitterness to balance the malt. No to low hop flavor is also allowed and should of traditional English character (earthy, floral, orange-citrus, spicy, etc.). Finish ranges from rich and malty to dry and grainy. A subtle butterscotch character is acceptable; however, burnt sugars are not. The malt-hop balance tilts toward malt. Peat smoke is inappropriate.''

'''''Mouthfeel:''''''''''M'''''edium-low to medium body. Low to moderate carbonation. Can be relatively rich and creamy to dry and grainy.

'''''Comments: '''Malt-focused ales that gain the vast majority of their character from specialty malts, never the process. Burning malt or wort sugars via ‘kettle caramelization’ is not traditional nor is any blatantly ‘butterscotch’ character. Most'' ''frequently a draught product. Smoke character is inappropriate as any found traditionally would have come from the peat in'' ''the source water. Scottish ales with smoke character should be entered as a Classic Style Smoked Beer.''

'''''Characteristic Ingredients: '''Originally used Scottish pale malt, grits or flaked maize, and brewers caramel for color. Later adapted to use additional ingredients, such as amber and brown malts, crystal and wheat malts, and roasted grains or dark sugars for color but not for the ‘roasty’ flavor. Sugar adjuncts are traditional. Clean or slightly fruity yeast. Peat- smoked malt is inauthentic and inappropriate.''

'''''Style Comparison: '''Similar character to a Wee Heavy, but much smaller.''

'''Vital Statistics:                       '''OG: 1.035 – 1.040

IBUs:  10 – 20                               FG: 1.010 – 1.015

SRM:  13 – 22                            ABV:  3.2 – 3.9%

'''Commercial Examples: '''Broughton Greenmantle Ale, Caledonia Smooth, McEwan's 70, Orkney Raven Ale, Tennent’s Special Ale

=== ''Version originale BJCP2008'' ===

''9B. Scottish Heavy 70/-''

'''''Aroma:''' Low to medium malty sweetness, sometimes accentuated by low to moderate kettle caramelization. Some examples have a low hop aroma, light fruitiness, low diacetyl, and/or a low to moderate peaty aroma (all are optional). The peaty aroma is sometimes perceived as earthy, smoky or very lightly roasted.''

'''''Appearance:''' Deep amber to dark copper. Usually very clear due to long, cool fermentations. Low to moderate, creamy off-white to light tan-colored head.''

'''''Flavor:''' Malt is the primary flavor, but isn’t overly strong. The initial malty sweetness is usually accentuated by a low to moderate kettle caramelization, and is sometimes accompanied by a low diacetyl component. Fruity esters may be moderate to none. Hop bitterness is low to moderate, but the balance will always be towards the malt (although not always by much). Hop flavor is low to none. A low to moderate peaty character is optional, and may be perceived as earthy or smoky. Generally has a grainy, dry finish due to small amounts of unmalted roasted barley.''

'''''Mouthfeel:''' Medium-low to medium body. Low to moderate carbonation. Sometimes a bit creamy, but often quite dry due to use of roasted barley.''

'''''Overall Impression:''' Cleanly malty with a drying finish, perhaps a few esters, and on occasion a faint bit of peaty earthiness (smoke). Most beers finish fairly dry considering their relatively sweet palate, and as such have a different balance than strong Scotch ales.''

'''''Comments:''' The malt-hop balance is slightly to moderately tilted towards the malt side. Any caramelization comes from kettle caramelization and not caramel malt (and is sometimes confused with diacetyl). Although unusual, any smoked character is yeast- or water-derived and not from the use of peat-smoked malts. Use of peat-smoked malt to replicate the peaty character should be restrained; overly smoky beers should be entered in the Other Smoked Beer category (22B) rather than here.''

'''''History:''' Traditional Scottish session beers reflecting the indigenous ingredients (water, malt), with less hops than their English counterparts (due to the need to import them). Long, cool fermentations are traditionally used in Scottish brewing.''

'''''Ingredients:''' Scottish or English pale base malt. Small amounts of roasted barley add color and flavor, and lend a dry, slightly roasty finish. English hops. Clean, relatively un-attenuative ale yeast. Some commercial brewers add small amounts of crystal, amber, or wheat malts, and adjuncts such as sugar. The optional peaty, earthy and/or smoky character comes from the traditional yeast and from the local malt and water rather than using smoked malts.''

 '''''Vital Statistics''':''

{| border="1" cellpadding="5"
|-
| 
| ''OG: 1.035 – 1.040''
|-
| ''IBUs: 10 – 25''
| ''FG: 1.010 – 1.015''
|-
| ''SRM: 9 – 17''
| ''ABV: 3.2 – 3.9%''
|}

 
'''''Commercial Examples:''' Caledonian 70/- (Caledonian Amber Ale in the US), Belhaven 70/-, Orkney Raven Ale, Maclay 70/-, Tennents Special, Broughton Greenmantle Àle''</div>[[Category:AFIBRA]] [[Category:Guides de style]] [[Category:Styles|Scottish]]

Guide de styles BJCP 2015/14B. Scottish Heavy

2015-08-14T16:38:27Z

Chente :

''modèle de fiche : 1.03''
=== Impression générale ===
''Une bière maltée, généralement avec des caramels, avec peut-être quelques esthers et occasionnellement un arrière goût de caramel au beurre. Les houblons ne sont utilisés que pour équilibrer et supporter le malt. Le caractère malté peut varier de goût de céréale simple à un goût riche, toasté et caramel, mais il ne présente jamais un caractère torréfié, et encore moins un caractère de tourbe fumée. Traditionnellement les ales écossaises sont les plus foncées, parfois presque noires, mais sans aller sur un caractère de brûlé, ou de torréfié.''

=== Arôme ===
''Faiblement à moyennement malté, souvent avec des saveurs de pain toasté et de biscuit anglais. Une saveur faible à moyenne de caramel et de caramel au beurre est autorisée. Une légère note fruitée est présente dans les meilleurs exemples de Scottish. On peut trouver un arôme léger de houblons anglais traditionnels (terreux, floral, orange-agrume, épicé...). Par contre un arôme de tourbe fumée est inapprorié. ''

=== Apparence ===
''Cuivre pâle à un marron très foncé. normalement claire due à une longue fermentationet mise au  froid. Mousse faible à modérée, blanc cassée. ''
 

=== Saveur ===
''Clairement focalisé sur la base maltée avec des saveurs allant du malt pale, brioché, avec des touches de caramel, jusqu'à un malt richement toasté avec quelques accents torréfiés (mais jamais une saveur evidente de torréfié), ou une combinaison des saveurs citées. Des esters fruités ne sont pas exigés, mais ajoutent de la profondeur, même s'il ne doivent jamais être trop présents. Amertume du houblon pour balancer la base maltée. Des saveurs de houblons plus élevées sont autorisées, particulièrement dans le cas d'un caractère anglais traditionel (terreux, floral, agrume, épicé, etc..). La finition varie entre riche et malté, à sec et ceréalier. une touche subtile de caramel au beurre est acceptable. Cependant, celle de sucre brulé ne l'est pas. la balance malt-houblon penche du côté du malt. Une fois encore, la tourbe fumée est inappropriée. ''

=== Corps ===

''Faible moyen à moyen. Carbonation faible à modérée. Peut être relativement riche et cremeux jusqu'à sec et céréalier.''

=== Commentaires ===
''Blonde centrée sur la base maltée qui fonde son caractère sur les types de malt utilisés, et non pas sur le process d'élaboration. Les malts ou sucres brulés par la caramélisation lors de l'ébulition ne sont pas  dans la tradition de ces bières, ni une présence manifeste de flaveur de caramel au beurre. Le plus fréquement une bière à la pression. Un caractère fumé est inapproprié, car traditionnellement il ne viendrait qu'éventuellement de la qualité de l'eau utilisée qui aurait pu traverser la tourbe. Les Scottish Ale avec un caractère fumé devraient être classée comme des bières classiques de style fumé.

=== Histoire ===

Histoire

=== Ingrédients ===

À l'origine etaient utilisés les malt Pale, du maïs en grain ou en flocon, et des malts caramels pour la couleur. Plus tard d'autres ingrédients ont été utilisés tels que les malt ambrés et foncés, crystals et malt de blé, ainsi que du malt grillé ou des sucres foncés, uniquement pour la couleur et aucunement pour la saveur de ces 2 derniers ingrédients.  L'ajout de sucres est traditionnel. Levure neutre ou légèrement fruité. les malts fumés ou tourbés n'etant pas authentiques sur cette bière sont inappropriés

=== Discussion sur le style ===

Lien vers sujet du forum (vous devez être contributeur pour accéder à ces sujets)

=== En chiffres ===

{| class="wikitable" style="width: 182px;"
|-
! style="width: 74px;" | DI 
| style="width: 89px; text-align: center;" | 1035-1040 
|-
! style="width: 74px;" | DF 
| style="width: 89px; text-align: center;" | 1010-1015 
|-
! style="width: 74px;" |  IBUs
| style="width: 89px; text-align: center;" | 10-25 
|-
! style="width: 74px;" | EBC
| style="width: 89px; text-align: center;" | 4-16 
|-
! style="width: 74px;" | A/V
| style="width: 89px; text-align: center;" | 4.3-5.6% 
|}

=== Exemples commerciaux ===

''Brasserie - Bière, Brasserie - Bière, ...''

 

=== ''Version originale BJCP2015'' ===
<div>
'''''Overall Impression: '''A malt-focused, generally caramelly beer with perhaps a few esters and occasionally a butterscotch aftertaste. Hops only to balance and support the malt. The malt character can range from dry and grainy to rich, toasty, and caramelly, but is never roasty and especially never has a peat smoke character.''

'''''Aroma: '''Low to medium maltiness, often with flavors of toasted breadcrumbs, lady fingers, and English biscuits. Low to medium caramel and low butterscotch is allowable. Light pome fruitiness in best examples. May have low traditional English hop aroma (earthy, floral, orange-citrus, spicy, etc.). Peat smoke is inappropriate.''

'''''Appearance: '''Pale copper to very dark brown. Clear. Low to moderate, creamy off-white.''

'''''Flavor: '''Entirely malt-focused, with flavors ranging from pale, bready malt with caramel overtones to rich-toasty malt with roasted accents (but never roasty) or a combination thereof. Fruity esters are not required but add depth yet are never high. Hop bitterness to balance the malt. No to low hop flavor is also allowed and should of traditional English character (earthy, floral, orange-citrus, spicy, etc.). Finish ranges from rich and malty to dry and grainy. A subtle butterscotch character is acceptable; however, burnt sugars are not. The malt-hop balance tilts toward malt. Peat smoke is inappropriate.''

'''''Mouthfeel:''''''''''M'''''edium-low to medium body. Low to moderate carbonation. Can be relatively rich and creamy to dry and grainy.

'''''Comments: '''Malt-focused ales that gain the vast majority of their character from specialty malts, never the process. Burning malt or wort sugars via ‘kettle caramelization’ is not traditional nor is any blatantly ‘butterscotch’ character. Most'' ''frequently a draught product. Smoke character is inappropriate as any found traditionally would have come from the peat in'' ''the source water. Scottish ales with smoke character should be entered as a Classic Style Smoked Beer.''

'''''Characteristic Ingredients: '''Originally used Scottish pale malt, grits or flaked maize, and brewers caramel for color. Later adapted to use additional ingredients, such as amber and brown malts, crystal and wheat malts, and roasted grains or dark sugars for color but not for the ‘roasty’ flavor. Sugar adjuncts are traditional. Clean or slightly fruity yeast. Peat- smoked malt is inauthentic and inappropriate.''

'''''Style Comparison: '''Similar character to a Wee Heavy, but much smaller.''

'''Vital Statistics:                       '''OG: 1.035 – 1.040

IBUs:  10 – 20                               FG: 1.010 – 1.015

SRM:  13 – 22                            ABV:  3.2 – 3.9%

'''Commercial Examples: '''Broughton Greenmantle Ale, Caledonia Smooth, McEwan's 70, Orkney Raven Ale, Tennent’s Special Ale

=== ''Version originale BJCP2008'' ===

''9B. Scottish Heavy 70/-''

'''''Aroma:''' Low to medium malty sweetness, sometimes accentuated by low to moderate kettle caramelization. Some examples have a low hop aroma, light fruitiness, low diacetyl, and/or a low to moderate peaty aroma (all are optional). The peaty aroma is sometimes perceived as earthy, smoky or very lightly roasted.''

'''''Appearance:''' Deep amber to dark copper. Usually very clear due to long, cool fermentations. Low to moderate, creamy off-white to light tan-colored head.''

'''''Flavor:''' Malt is the primary flavor, but isn’t overly strong. The initial malty sweetness is usually accentuated by a low to moderate kettle caramelization, and is sometimes accompanied by a low diacetyl component. Fruity esters may be moderate to none. Hop bitterness is low to moderate, but the balance will always be towards the malt (although not always by much). Hop flavor is low to none. A low to moderate peaty character is optional, and may be perceived as earthy or smoky. Generally has a grainy, dry finish due to small amounts of unmalted roasted barley.''

'''''Mouthfeel:''' Medium-low to medium body. Low to moderate carbonation. Sometimes a bit creamy, but often quite dry due to use of roasted barley.''

'''''Overall Impression:''' Cleanly malty with a drying finish, perhaps a few esters, and on occasion a faint bit of peaty earthiness (smoke). Most beers finish fairly dry considering their relatively sweet palate, and as such have a different balance than strong Scotch ales.''

'''''Comments:''' The malt-hop balance is slightly to moderately tilted towards the malt side. Any caramelization comes from kettle caramelization and not caramel malt (and is sometimes confused with diacetyl). Although unusual, any smoked character is yeast- or water-derived and not from the use of peat-smoked malts. Use of peat-smoked malt to replicate the peaty character should be restrained; overly smoky beers should be entered in the Other Smoked Beer category (22B) rather than here.''

'''''History:''' Traditional Scottish session beers reflecting the indigenous ingredients (water, malt), with less hops than their English counterparts (due to the need to import them). Long, cool fermentations are traditionally used in Scottish brewing.''

'''''Ingredients:''' Scottish or English pale base malt. Small amounts of roasted barley add color and flavor, and lend a dry, slightly roasty finish. English hops. Clean, relatively un-attenuative ale yeast. Some commercial brewers add small amounts of crystal, amber, or wheat malts, and adjuncts such as sugar. The optional peaty, earthy and/or smoky character comes from the traditional yeast and from the local malt and water rather than using smoked malts.''

 '''''Vital Statistics''':''

{| border="1" cellpadding="5"
|-
| 
| ''OG: 1.035 – 1.040''
|-
| ''IBUs: 10 – 25''
| ''FG: 1.010 – 1.015''
|-
| ''SRM: 9 – 17''
| ''ABV: 3.2 – 3.9%''
|}

 
'''''Commercial Examples:''' Caledonian 70/- (Caledonian Amber Ale in the US), Belhaven 70/-, Orkney Raven Ale, Maclay 70/-, Tennents Special, Broughton Greenmantle Àle''</div>[[Category:AFIBRA]] [[Category:Guides de style]] [[Category:Styles|Scottish]]

Guide de styles BJCP 2015/14B. Scottish Heavy

2015-08-14T16:38:08Z

Chente :

''modèle de fiche : 1.03''
=== Impression générale ===
''Une bière maltée, généralement avec des caramels, avec peut-être quelques esthers et occasionnellement un arrière goût de caramel au beurre. Les houblons ne sont utilisés que pour équilibrer et supporter le malt. Le caractère malté peut varier de goût de céréale simple à un goût riche, toasté et caramel, mais il ne présente jamais un caractère torréfié, et encore moins un caractère de tourbe fumée. Traditionnellement les ales écossaises sont les plus foncées, parfois presque noires, mais sans aller sur un caractère de brûlé, ou de torréfié.''

=== Arôme ===
''Faiblement à moyennement malté, souvent avec des saveurs de pain toasté et de biscuit anglais. Une saveur faible à moyenne de caramel et de caramel au beurre est autorisée. Une légère note fruitée est présente dans les meilleurs exemples de Scottish. On peut trouver un arôme léger de houblons anglais traditionnels (terreux, floral, orange-agrume, épicé...). Par contre un arôme de tourbe fumée est inapprorié. ''

=== Apparence ===
''Cuivre pâle à un marron très foncé. normalement claire due à une longue fermentationet mise au  froid. Mousse faible à modérée, blanc cassée. ''
 

=== Saveur ===
''Clairement focalisé sur la base maltée avec des saveurs allant du malt pale, brioché, avec des touches de caramel, jusqu'à un malt richement toasté avec quelques accents torréfiés (mais jamais une saveur evidente de torréfié), ou une combinaison des saveurs citées. Des esters fruités ne sont pas exigés, mais ajoutent de la profondeur, même s'il ne doivent jamais être trop présents. Amertume du houblon pour balancer la base maltée. Des saveurs de houblons plus élevées sont autorisées, particulièrement dans le cas d'un caractère anglais traditionel (terreux, floral, agrume, épicé, etc..). La finition varie entre riche et malté, à sec et ceréalier. une touche subtile de caramel au beurre est acceptable. Cependant, celle de sucre brulé ne l'est pas. la balance malt-houblon penche du côté du malt. Une fois encore, la tourbe fumée est inappropriée. ''

=== Corps ===

''Faible moyen à moyen. Carbonation faible à modérée. Peut être relativement riche et cremeux jusqu'à sec et céréalier.''

=== Commentaires ===
''Blonde centrée sur la base maltée qui fonde son caractère sur les types de malt utilisés, et non pas sur le process d'élaboration. Les malts ou sucres brulés par la caramélisation lors de l'ébulition ne sont pas  dans la tradition de ces bières, ni une présence manifeste de flaveur de caramel au beurre. Le plus fréquement une bière à la pression. Un caractère fumé est inapproprié, car traditionnellement il ne viendrait qu'éventuellement de la qualité de l'eau utilisée qui aurait pu traverser la tourbe. Les Scottish Ale avec un caractère fumé devraient être classée comme des bières classiques de style fumé.

=== Histoire ===

Histoire

=== Ingrédients ===

À l'origine etaient utilisés les malt Pale, du maïs en grain ou en flocon, et des malts caramels pour la couleur. Plus tard d'autres ingrédients ont été utilisés tels que les malt ambrés et foncés, crystals et malt de blé, ainsi que du malt grillé ou des sucres foncés, uniquement pour la couleur et aucunement pour la saveur de ces 2 derniers ingrédients.  L'ajout de sucres est traditionnel. Levure neutre ou légèrement fruité. les malts fumés ou tourbés n'etant pas authentiques sur cette bière sont inappropriés

=== Discussion sur le style ===

Lien vers sujet du forum (vous devez être contributeur pour accéder à ces sujets)

=== En chiffres ===

{| class="wikitable" style="width: 182px;"
|-
! style="width: 74px;" | DI 
| style="width: 89px; text-align: center;" | 1035-1040 
|-
! style="width: 74px;" | DF 
| style="width: 89px; text-align: center;" | 1008-1012 
|-
! style="width: 74px;" |  IBUs
| style="width: 89px; text-align: center;" | 10-25 
|-
! style="width: 74px;" | EBC
| style="width: 89px; text-align: center;" | 4-16 
|-
! style="width: 74px;" | A/V
| style="width: 89px; text-align: center;" | 4.3-5.6% 
|}

=== Exemples commerciaux ===

''Brasserie - Bière, Brasserie - Bière, ...''

 

=== ''Version originale BJCP2015'' ===
<div>
'''''Overall Impression: '''A malt-focused, generally caramelly beer with perhaps a few esters and occasionally a butterscotch aftertaste. Hops only to balance and support the malt. The malt character can range from dry and grainy to rich, toasty, and caramelly, but is never roasty and especially never has a peat smoke character.''

'''''Aroma: '''Low to medium maltiness, often with flavors of toasted breadcrumbs, lady fingers, and English biscuits. Low to medium caramel and low butterscotch is allowable. Light pome fruitiness in best examples. May have low traditional English hop aroma (earthy, floral, orange-citrus, spicy, etc.). Peat smoke is inappropriate.''

'''''Appearance: '''Pale copper to very dark brown. Clear. Low to moderate, creamy off-white.''

'''''Flavor: '''Entirely malt-focused, with flavors ranging from pale, bready malt with caramel overtones to rich-toasty malt with roasted accents (but never roasty) or a combination thereof. Fruity esters are not required but add depth yet are never high. Hop bitterness to balance the malt. No to low hop flavor is also allowed and should of traditional English character (earthy, floral, orange-citrus, spicy, etc.). Finish ranges from rich and malty to dry and grainy. A subtle butterscotch character is acceptable; however, burnt sugars are not. The malt-hop balance tilts toward malt. Peat smoke is inappropriate.''

'''''Mouthfeel:''''''''''M'''''edium-low to medium body. Low to moderate carbonation. Can be relatively rich and creamy to dry and grainy.

'''''Comments: '''Malt-focused ales that gain the vast majority of their character from specialty malts, never the process. Burning malt or wort sugars via ‘kettle caramelization’ is not traditional nor is any blatantly ‘butterscotch’ character. Most'' ''frequently a draught product. Smoke character is inappropriate as any found traditionally would have come from the peat in'' ''the source water. Scottish ales with smoke character should be entered as a Classic Style Smoked Beer.''

'''''Characteristic Ingredients: '''Originally used Scottish pale malt, grits or flaked maize, and brewers caramel for color. Later adapted to use additional ingredients, such as amber and brown malts, crystal and wheat malts, and roasted grains or dark sugars for color but not for the ‘roasty’ flavor. Sugar adjuncts are traditional. Clean or slightly fruity yeast. Peat- smoked malt is inauthentic and inappropriate.''

'''''Style Comparison: '''Similar character to a Wee Heavy, but much smaller.''

'''Vital Statistics:                       '''OG: 1.035 – 1.040

IBUs:  10 – 20                               FG: 1.010 – 1.015

SRM:  13 – 22                            ABV:  3.2 – 3.9%

'''Commercial Examples: '''Broughton Greenmantle Ale, Caledonia Smooth, McEwan's 70, Orkney Raven Ale, Tennent’s Special Ale

=== ''Version originale BJCP2008'' ===

''9B. Scottish Heavy 70/-''

'''''Aroma:''' Low to medium malty sweetness, sometimes accentuated by low to moderate kettle caramelization. Some examples have a low hop aroma, light fruitiness, low diacetyl, and/or a low to moderate peaty aroma (all are optional). The peaty aroma is sometimes perceived as earthy, smoky or very lightly roasted.''

'''''Appearance:''' Deep amber to dark copper. Usually very clear due to long, cool fermentations. Low to moderate, creamy off-white to light tan-colored head.''

'''''Flavor:''' Malt is the primary flavor, but isn’t overly strong. The initial malty sweetness is usually accentuated by a low to moderate kettle caramelization, and is sometimes accompanied by a low diacetyl component. Fruity esters may be moderate to none. Hop bitterness is low to moderate, but the balance will always be towards the malt (although not always by much). Hop flavor is low to none. A low to moderate peaty character is optional, and may be perceived as earthy or smoky. Generally has a grainy, dry finish due to small amounts of unmalted roasted barley.''

'''''Mouthfeel:''' Medium-low to medium body. Low to moderate carbonation. Sometimes a bit creamy, but often quite dry due to use of roasted barley.''

'''''Overall Impression:''' Cleanly malty with a drying finish, perhaps a few esters, and on occasion a faint bit of peaty earthiness (smoke). Most beers finish fairly dry considering their relatively sweet palate, and as such have a different balance than strong Scotch ales.''

'''''Comments:''' The malt-hop balance is slightly to moderately tilted towards the malt side. Any caramelization comes from kettle caramelization and not caramel malt (and is sometimes confused with diacetyl). Although unusual, any smoked character is yeast- or water-derived and not from the use of peat-smoked malts. Use of peat-smoked malt to replicate the peaty character should be restrained; overly smoky beers should be entered in the Other Smoked Beer category (22B) rather than here.''

'''''History:''' Traditional Scottish session beers reflecting the indigenous ingredients (water, malt), with less hops than their English counterparts (due to the need to import them). Long, cool fermentations are traditionally used in Scottish brewing.''

'''''Ingredients:''' Scottish or English pale base malt. Small amounts of roasted barley add color and flavor, and lend a dry, slightly roasty finish. English hops. Clean, relatively un-attenuative ale yeast. Some commercial brewers add small amounts of crystal, amber, or wheat malts, and adjuncts such as sugar. The optional peaty, earthy and/or smoky character comes from the traditional yeast and from the local malt and water rather than using smoked malts.''

 '''''Vital Statistics''':''

{| border="1" cellpadding="5"
|-
| 
| ''OG: 1.035 – 1.040''
|-
| ''IBUs: 10 – 25''
| ''FG: 1.010 – 1.015''
|-
| ''SRM: 9 – 17''
| ''ABV: 3.2 – 3.9%''
|}

 
'''''Commercial Examples:''' Caledonian 70/- (Caledonian Amber Ale in the US), Belhaven 70/-, Orkney Raven Ale, Maclay 70/-, Tennents Special, Broughton Greenmantle Àle''</div>[[Category:AFIBRA]] [[Category:Guides de style]] [[Category:Styles|Scottish]]

Guide de styles BJCP 2015/14B. Scottish Heavy

2015-08-14T16:37:20Z

Chente :

''modèle de fiche : 1.03''
=== Impression générale ===
''Une bière maltée, généralement avec des caramels, avec peut-être quelques esthers et occasionnellement un arrière goût de caramel au beurre. Les houblons ne sont utilisés que pour équilibrer et supporter le malt. Le caractère malté peut varier de goût de céréale simple à un goût riche, toasté et caramel, mais il ne présente jamais un caractère torréfié, et encore moins un caractère de tourbe fumée. Traditionnellement les ales écossaises sont les plus foncées, parfois presque noires, mais sans aller sur un caractère de brûlé, ou de torréfié.''

=== Arôme ===
''Faiblement à moyennement malté, souvent avec des saveurs de pain toasté et de biscuit anglais. Une saveur faible à moyenne de caramel et de caramel au beurre est autorisée. Une légère note fruitée est présente dans les meilleurs exemples de Scottish. On peut trouver un arôme léger de houblons anglais traditionnels (terreux, floral, orange-agrume, épicé...). Par contre un arôme de tourbe fumée est inapprorié. ''

=== Apparence ===
''Cuivre pâle à un marron très foncé. normalement claire due à une longue fermentationet mise au  froid. Mousse faible à modérée, blanc cassée. ''
 

=== Saveur ===
''Clairement focalisé sur la base maltée avec des saveurs allant du malt pale, brioché, avec des touches de caramel, jusqu'à un malt richement toasté avec quelques accents torréfiés (mais jamais une saveur evidente de torréfié), ou une combinaison des saveurs citées. Des esters fruités ne sont pas exigés, mais ajoutent de la profondeur, même s'il ne doivent jamais être trop présents. Amertume du houblon pour balancer la base maltée. Des saveurs de houblons plus élevées sont autorisées, particulièrement dans le cas d'un caractère anglais traditionel (terreux, floral, agrume, épicé, etc..). La finition varie entre riche et malté, à sec et ceréalier. une touche subtile de caramel au beurre est acceptable. Cependant, celle de sucre brulé ne l'est pas. la balance malt-houblon penche du côté du malt. Une fois encore, la tourbe fumée est inappropriée. ''

=== Corps ===

''Faible moyen à moyen. Carbonation faible à modérée. Peut être relativement riche et cremeux jusqu'à sec et céréalier.''

=== Commentaires ===
''Blonde centrée sur la base maltée qui fonde son caractère sur les types de malt utilisés, et non pas sur le process d'élaboration. Les malts ou sucres brulés par la caramélisation lors de l'ébulition ne sont pas  dans la tradition de ces bières, ni une présence manifeste de flaveur de caramel au beurre. Le plus fréquement une bière à la pression. Un caractère fumé est inapproprié, car traditionnellement il ne viendrait qu'éventuellement de la qualité de l'eau utilisée qui aurait pu traverser la tourbe. Les Scottish Ale avec un caractère fumé devraient être classée comme des bières classiques de style fumé.

=== Histoire ===

Histoire

=== Ingrédients ===

À l'origine etaient utilisés les malt Pale, du maïs en grain ou en flocon, et des malts caramels pour la couleur. Plus tard d'autres ingrédients ont été utilisés tels que les malt ambrés et foncés, crystals et malt de blé, ainsi que du malt grillé ou des sucres foncés, uniquement pour la couleur et aucunement pour la saveur de ces 2 derniers ingrédients.  L'ajout de sucres est traditionnel. Levure neutre ou légèrement fruité. les malts fumés ou tourbés n'etant pas authentiques sur cette bière sont inappropriés

=== Discussion sur le style ===

Lien vers sujet du forum (vous devez être contributeur pour accéder à ces sujets)

=== En chiffres ===

{| class="wikitable" style="width: 182px"
|-
! style="width: 74px" | DI 
| style="width: 89px; text-align: center" | 1030-1039 
|-
! style="width: 74px" | DF 
| style="width: 89px; text-align: center" | 1008-1012 
|-
! style="width: 74px" |  IBUs
| style="width: 89px; text-align: center" | 10-25 
|-
! style="width: 74px" | EBC
| style="width: 89px; text-align: center" | 4-16 
|-
! style="width: 74px" | A/V
| style="width: 89px; text-align: center" | 4.3-5.6% 
|}

=== Exemples commerciaux ===

''Brasserie - Bière, Brasserie - Bière, ...''

 

=== ''Version originale BJCP2015'' ===
<div>
'''''Overall Impression: '''A malt-focused, generally caramelly beer with perhaps a few esters and occasionally a butterscotch aftertaste. Hops only to balance and support the malt. The malt character can range from dry and grainy to rich, toasty, and caramelly, but is never roasty and especially never has a peat smoke character.''

'''''Aroma: '''Low to medium maltiness, often with flavors of toasted breadcrumbs, lady fingers, and English biscuits. Low to medium caramel and low butterscotch is allowable. Light pome fruitiness in best examples. May have low traditional English hop aroma (earthy, floral, orange-citrus, spicy, etc.). Peat smoke is inappropriate.''

'''''Appearance: '''Pale copper to very dark brown. Clear. Low to moderate, creamy off-white.''

'''''Flavor: '''Entirely malt-focused, with flavors ranging from pale, bready malt with caramel overtones to rich-toasty malt with roasted accents (but never roasty) or a combination thereof. Fruity esters are not required but add depth yet are never high. Hop bitterness to balance the malt. No to low hop flavor is also allowed and should of traditional English character (earthy, floral, orange-citrus, spicy, etc.). Finish ranges from rich and malty to dry and grainy. A subtle butterscotch character is acceptable; however, burnt sugars are not. The malt-hop balance tilts toward malt. Peat smoke is inappropriate.''

'''''Mouthfeel:''''''''''M'''''edium-low to medium body. Low to moderate carbonation. Can be relatively rich and creamy to dry and grainy.

'''''Comments: '''Malt-focused ales that gain the vast majority of their character from specialty malts, never the process. Burning malt or wort sugars via ‘kettle caramelization’ is not traditional nor is any blatantly ‘butterscotch’ character. Most'' ''frequently a draught product. Smoke character is inappropriate as any found traditionally would have come from the peat in'' ''the source water. Scottish ales with smoke character should be entered as a Classic Style Smoked Beer.''

'''''Characteristic Ingredients: '''Originally used Scottish pale malt, grits or flaked maize, and brewers caramel for color. Later adapted to use additional ingredients, such as amber and brown malts, crystal and wheat malts, and roasted grains or dark sugars for color but not for the ‘roasty’ flavor. Sugar adjuncts are traditional. Clean or slightly fruity yeast. Peat- smoked malt is inauthentic and inappropriate.''

'''''Style Comparison: '''Similar character to a Wee Heavy, but much smaller.''

'''Vital Statistics:                       '''OG: 1.035 – 1.040

IBUs:  10 – 20                               FG: 1.010 – 1.015

SRM:  13 – 22                            ABV:  3.2 – 3.9%

'''Commercial Examples: '''Broughton Greenmantle Ale, Caledonia Smooth, McEwan's 70, Orkney Raven Ale, Tennent’s Special Ale

=== ''Version originale BJCP2008'' ===

''9B. Scottish Heavy 70/-''

'''''Aroma:''' Low to medium malty sweetness, sometimes accentuated by low to moderate kettle caramelization. Some examples have a low hop aroma, light fruitiness, low diacetyl, and/or a low to moderate peaty aroma (all are optional). The peaty aroma is sometimes perceived as earthy, smoky or very lightly roasted.''

'''''Appearance:''' Deep amber to dark copper. Usually very clear due to long, cool fermentations. Low to moderate, creamy off-white to light tan-colored head.''

'''''Flavor:''' Malt is the primary flavor, but isn’t overly strong. The initial malty sweetness is usually accentuated by a low to moderate kettle caramelization, and is sometimes accompanied by a low diacetyl component. Fruity esters may be moderate to none. Hop bitterness is low to moderate, but the balance will always be towards the malt (although not always by much). Hop flavor is low to none. A low to moderate peaty character is optional, and may be perceived as earthy or smoky. Generally has a grainy, dry finish due to small amounts of unmalted roasted barley.''

'''''Mouthfeel:''' Medium-low to medium body. Low to moderate carbonation. Sometimes a bit creamy, but often quite dry due to use of roasted barley.''

'''''Overall Impression:''' Cleanly malty with a drying finish, perhaps a few esters, and on occasion a faint bit of peaty earthiness (smoke). Most beers finish fairly dry considering their relatively sweet palate, and as such have a different balance than strong Scotch ales.''

'''''Comments:''' The malt-hop balance is slightly to moderately tilted towards the malt side. Any caramelization comes from kettle caramelization and not caramel malt (and is sometimes confused with diacetyl). Although unusual, any smoked character is yeast- or water-derived and not from the use of peat-smoked malts. Use of peat-smoked malt to replicate the peaty character should be restrained; overly smoky beers should be entered in the Other Smoked Beer category (22B) rather than here.''

'''''History:''' Traditional Scottish session beers reflecting the indigenous ingredients (water, malt), with less hops than their English counterparts (due to the need to import them). Long, cool fermentations are traditionally used in Scottish brewing.''

'''''Ingredients:''' Scottish or English pale base malt. Small amounts of roasted barley add color and flavor, and lend a dry, slightly roasty finish. English hops. Clean, relatively un-attenuative ale yeast. Some commercial brewers add small amounts of crystal, amber, or wheat malts, and adjuncts such as sugar. The optional peaty, earthy and/or smoky character comes from the traditional yeast and from the local malt and water rather than using smoked malts.''

 '''''Vital Statistics''':''

{| border="1" cellpadding="5"
|-
| 
| ''OG: 1.035 – 1.040''
|-
| ''IBUs: 10 – 25''
| ''FG: 1.010 – 1.015''
|-
| ''SRM: 9 – 17''
| ''ABV: 3.2 – 3.9%''
|}

 
'''''Commercial Examples:''' Caledonian 70/- (Caledonian Amber Ale in the US), Belhaven 70/-, Orkney Raven Ale, Maclay 70/-, Tennents Special, Broughton Greenmantle Àle''</div>[[Category:AFIBRA]] [[Category:Guides de style]] [[Category:Styles|Scottish]]

Guide de styles BJCP 2015/14B. Scottish Heavy

2015-08-14T16:36:58Z

Chente :

''modèle de fiche : 1.03''
=== Impression générale ===
''Une bière maltée, généralement avec des caramels, avec peut-être quelques esthers et occasionnellement un arrière goût de caramel au beurre. Les houblons ne sont utilisés que pour équilibrer et supporter le malt. Le caractère malté peut varier de goût de céréale simple à un goût riche, toasté et caramel, mais il ne présente jamais un caractère torréfié, et encore moins un caractère de tourbe fumée. Traditionnellement les ales écossaises sont les plus foncées, parfois presque noires, mais sans aller sur un caractère de brûlé, ou de torréfié.''

=== Arôme ===
''Faiblement à moyennement malté, souvent avec des saveurs de pain toasté et de biscuit anglais. Une saveur faible à moyenne de caramel et de caramel au beurre est autorisée. Une légère note fruitée est présente dans les meilleurs exemples de Scottish. On peut trouver un arôme léger de houblons anglais traditionnels (terreux, floral, orange-agrume, épicé...). Par contre un arôme de tourbe fumée est inapprorié. ''

=== Apparence ===
''Cuivre pâle à un marron très foncé. normalement claire due à une longue fermentationet mise au  froid. Mousse faible à modérée, blanc cassée. ''
 

=== Saveur ===
''Clairement focalisé sur la base maltée avec des saveurs allant du malt pale, brioché, avec des touches de caramel, jusqu'à un malt richement toasté avec quelques accents torréfiés (mais jamais une saveur evidente de torréfié), ou une combinaison des saveurs citées. Des esters fruités ne sont pas exigés, mais ajoutent de la profondeur, même s'il ne doivent jamais être trop présents. Amertume du houblon pour balancer la base maltée. Des saveurs de houblons plus élevées sont autorisées, particulièrement dans le cas d'un caractère anglais traditionel (terreux, floral, agrume, épicé, etc..). La finition varie entre riche et malté, à sec et ceréalier. une touche subtile de caramel au beurre est acceptable. Cependant, celle de sucre brulé ne l'est pas. la balance malt-houblon penche du côté du malt. Une fois encore, la tourbe fumée est inappropriée. ''

=== Corps ===

''Faible moyen à moyen. Carbonation faible à modérée. Peut être relativement riche et cremeux jusqu'à sec et céréalier.''

=== Commentaires ===
''Blonde centrée sur la base maltée qui fonde son caractère sur les types de malt utilisés, et non pas sur le process d'élaboration. Les malts ou sucres brulés par la caramélisation lors de l'ébulition ne sont pas  dans la tradition de ces bières, ni une présence manifeste de flaveur de caramel au beurre. Le plus fréquement une bière à la pression. Un caractère fumé est inapproprié, car traditionnellement il ne viendrait qu'éventuellement de la qualité de l'eau utilisée qui aurait pu traverser la tourbe. Les Scottish Ale avec un caractère fumé devraient être classée comme des bières classiques de style fumé.

=== Histoire ===

Histoire

=== Ingrédients ===

Ingrédients

=== Discussion sur le style ===

Lien vers sujet du forum (vous devez être contributeur pour accéder à ces sujets)

=== En chiffres ===

{| class="wikitable" style="width: 182px"
|-
! style="width: 74px" | DI 
| style="width: 89px; text-align: center" | 1030-1039 
|-
! style="width: 74px" | DF 
| style="width: 89px; text-align: center" | 1008-1012 
|-
! style="width: 74px" |  IBUs
| style="width: 89px; text-align: center" | 10-25 
|-
! style="width: 74px" | EBC
| style="width: 89px; text-align: center" | 4-16 
|-
! style="width: 74px" | A/V
| style="width: 89px; text-align: center" | 4.3-5.6% 
|}

=== Exemples commerciaux ===

''Brasserie - Bière, Brasserie - Bière, ...''

 

=== ''Version originale BJCP2015'' ===
<div>
'''''Overall Impression: '''A malt-focused, generally caramelly beer with perhaps a few esters and occasionally a butterscotch aftertaste. Hops only to balance and support the malt. The malt character can range from dry and grainy to rich, toasty, and caramelly, but is never roasty and especially never has a peat smoke character.''

'''''Aroma: '''Low to medium maltiness, often with flavors of toasted breadcrumbs, lady fingers, and English biscuits. Low to medium caramel and low butterscotch is allowable. Light pome fruitiness in best examples. May have low traditional English hop aroma (earthy, floral, orange-citrus, spicy, etc.). Peat smoke is inappropriate.''

'''''Appearance: '''Pale copper to very dark brown. Clear. Low to moderate, creamy off-white.''

'''''Flavor: '''Entirely malt-focused, with flavors ranging from pale, bready malt with caramel overtones to rich-toasty malt with roasted accents (but never roasty) or a combination thereof. Fruity esters are not required but add depth yet are never high. Hop bitterness to balance the malt. No to low hop flavor is also allowed and should of traditional English character (earthy, floral, orange-citrus, spicy, etc.). Finish ranges from rich and malty to dry and grainy. A subtle butterscotch character is acceptable; however, burnt sugars are not. The malt-hop balance tilts toward malt. Peat smoke is inappropriate.''

'''''Mouthfeel:''''''''''M'''''edium-low to medium body. Low to moderate carbonation. Can be relatively rich and creamy to dry and grainy.

'''''Comments: '''Malt-focused ales that gain the vast majority of their character from specialty malts, never the process. Burning malt or wort sugars via ‘kettle caramelization’ is not traditional nor is any blatantly ‘butterscotch’ character. Most'' ''frequently a draught product. Smoke character is inappropriate as any found traditionally would have come from the peat in'' ''the source water. Scottish ales with smoke character should be entered as a Classic Style Smoked Beer.''

'''''Characteristic Ingredients: '''Originally used Scottish pale malt, grits or flaked maize, and brewers caramel for color. Later adapted to use additional ingredients, such as amber and brown malts, crystal and wheat malts, and roasted grains or dark sugars for color but not for the ‘roasty’ flavor. Sugar adjuncts are traditional. Clean or slightly fruity yeast. Peat- smoked malt is inauthentic and inappropriate.''

'''''Style Comparison: '''Similar character to a Wee Heavy, but much smaller.''

'''Vital Statistics:                       '''OG: 1.035 – 1.040

IBUs:  10 – 20                               FG: 1.010 – 1.015

SRM:  13 – 22                            ABV:  3.2 – 3.9%

'''Commercial Examples: '''Broughton Greenmantle Ale, Caledonia Smooth, McEwan's 70, Orkney Raven Ale, Tennent’s Special Ale

=== ''Version originale BJCP2008'' ===

''9B. Scottish Heavy 70/-''

'''''Aroma:''' Low to medium malty sweetness, sometimes accentuated by low to moderate kettle caramelization. Some examples have a low hop aroma, light fruitiness, low diacetyl, and/or a low to moderate peaty aroma (all are optional). The peaty aroma is sometimes perceived as earthy, smoky or very lightly roasted.''

'''''Appearance:''' Deep amber to dark copper. Usually very clear due to long, cool fermentations. Low to moderate, creamy off-white to light tan-colored head.''

'''''Flavor:''' Malt is the primary flavor, but isn’t overly strong. The initial malty sweetness is usually accentuated by a low to moderate kettle caramelization, and is sometimes accompanied by a low diacetyl component. Fruity esters may be moderate to none. Hop bitterness is low to moderate, but the balance will always be towards the malt (although not always by much). Hop flavor is low to none. A low to moderate peaty character is optional, and may be perceived as earthy or smoky. Generally has a grainy, dry finish due to small amounts of unmalted roasted barley.''

'''''Mouthfeel:''' Medium-low to medium body. Low to moderate carbonation. Sometimes a bit creamy, but often quite dry due to use of roasted barley.''

'''''Overall Impression:''' Cleanly malty with a drying finish, perhaps a few esters, and on occasion a faint bit of peaty earthiness (smoke). Most beers finish fairly dry considering their relatively sweet palate, and as such have a different balance than strong Scotch ales.''

'''''Comments:''' The malt-hop balance is slightly to moderately tilted towards the malt side. Any caramelization comes from kettle caramelization and not caramel malt (and is sometimes confused with diacetyl). Although unusual, any smoked character is yeast- or water-derived and not from the use of peat-smoked malts. Use of peat-smoked malt to replicate the peaty character should be restrained; overly smoky beers should be entered in the Other Smoked Beer category (22B) rather than here.''

'''''History:''' Traditional Scottish session beers reflecting the indigenous ingredients (water, malt), with less hops than their English counterparts (due to the need to import them). Long, cool fermentations are traditionally used in Scottish brewing.''

'''''Ingredients:''' Scottish or English pale base malt. Small amounts of roasted barley add color and flavor, and lend a dry, slightly roasty finish. English hops. Clean, relatively un-attenuative ale yeast. Some commercial brewers add small amounts of crystal, amber, or wheat malts, and adjuncts such as sugar. The optional peaty, earthy and/or smoky character comes from the traditional yeast and from the local malt and water rather than using smoked malts.''

 '''''Vital Statistics''':''

{| border="1" cellpadding="5"
|-
| 
| ''OG: 1.035 – 1.040''
|-
| ''IBUs: 10 – 25''
| ''FG: 1.010 – 1.015''
|-
| ''SRM: 9 – 17''
| ''ABV: 3.2 – 3.9%''
|}

 
'''''Commercial Examples:''' Caledonian 70/- (Caledonian Amber Ale in the US), Belhaven 70/-, Orkney Raven Ale, Maclay 70/-, Tennents Special, Broughton Greenmantle Àle''</div>[[Category:AFIBRA]] [[Category:Guides de style]] [[Category:Styles|Scottish]]

Guide de styles BJCP 2015/14B. Scottish Heavy

2015-08-14T16:36:26Z

Chente :

''modèle de fiche : 1.03''
=== Impression générale ===
''Une bière maltée, généralement avec des caramels, avec peut-être quelques esthers et occasionnellement un arrière goût de caramel au beurre. Les houblons ne sont utilisés que pour équilibrer et supporter le malt. Le caractère malté peut varier de goût de céréale simple à un goût riche, toasté et caramel, mais il ne présente jamais un caractère torréfié, et encore moins un caractère de tourbe fumée. Traditionnellement les ales écossaises sont les plus foncées, parfois presque noires, mais sans aller sur un caractère de brûlé, ou de torréfié.''

=== Arôme ===
''Faiblement à moyennement malté, souvent avec des saveurs de pain toasté et de biscuit anglais. Une saveur faible à moyenne de caramel et de caramel au beurre est autorisée. Une légère note fruitée est présente dans les meilleurs exemples de Scottish. On peut trouver un arôme léger de houblons anglais traditionnels (terreux, floral, orange-agrume, épicé...). Par contre un arôme de tourbe fumée est inapprorié. ''

=== Apparence ===
''Cuivre pâle à un marron très foncé. normalement claire due à une longue fermentationet mise au  froid. Mousse faible à modérée, blanc cassée. ''
 

=== Saveur ===
''Clairement focalisé sur la base maltée avec des saveurs allant du malt pale, brioché, avec des touches de caramel, jusqu'à un malt richement toasté avec quelques accents torréfiés (mais jamais une saveur evidente de torréfié), ou une combinaison des saveurs citées. Des esters fruités ne sont pas exigés, mais ajoutent de la profondeur, même s'il ne doivent jamais être trop présents. Amertume du houblon pour balancer la base maltée. Des saveurs de houblons plus élevées sont autorisées, particulièrement dans le cas d'un caractère anglais traditionel (terreux, floral, agrume, épicé, etc..). La finition varie entre riche et malté, à sec et ceréalier. une touche subtile de caramel au beurre est acceptable. Cependant, celle de sucre brulé ne l'est pas. la balance malt-houblon penche du côté du malt. Une fois encore, la tourbe fumée est inappropriée. ''

=== Corps ===

''Faible moyen à moyen. Carbonation faible à modérée. Peut être relativement riche et cremeux jusqu'à sec et céréalier.''

=== Commentaires ===

''Malt-focused ales that gain the vast majority of their character from specialty malts, never the process. Burning malt or wort sugars via ‘kettle caramelization’ is not traditional nor is any blatantly ‘butterscotch’ character. Most'' ''frequently a draught product. Smoke character is inappropriate as any found traditionally would have come from the peat in'' ''the source water. Scottish ales with smoke character should be entered as a Classic Style Smoked Beer.''

''The malt-hop balance is slightly to moderately tilted towards the malt side. Any caramelization comes from kettle caramelization and not caramel malt (and is sometimes confused with diacetyl). Although unusual, any smoked character is yeast- or water-derived and not from the use of peat-smoked malts. Use of peat-smoked malt to replicate the peaty character should be restrained; overly smoky beers should be entered in the Other Smoked Beer category (22B) rather than here.''

=== Histoire ===

Histoire

=== Ingrédients ===

Ingrédients

=== Discussion sur le style ===

Lien vers sujet du forum (vous devez être contributeur pour accéder à ces sujets)

=== En chiffres ===

{| class="wikitable" style="width: 182px"
|-
! style="width: 74px" | DI 
| style="width: 89px; text-align: center" | 1030-1039 
|-
! style="width: 74px" | DF 
| style="width: 89px; text-align: center" | 1008-1012 
|-
! style="width: 74px" |  IBUs
| style="width: 89px; text-align: center" | 10-25 
|-
! style="width: 74px" | EBC
| style="width: 89px; text-align: center" | 4-16 
|-
! style="width: 74px" | A/V
| style="width: 89px; text-align: center" | 4.3-5.6% 
|}

=== Exemples commerciaux ===

''Brasserie - Bière, Brasserie - Bière, ...''

 

=== ''Version originale BJCP2015'' ===
<div>
'''''Overall Impression: '''A malt-focused, generally caramelly beer with perhaps a few esters and occasionally a butterscotch aftertaste. Hops only to balance and support the malt. The malt character can range from dry and grainy to rich, toasty, and caramelly, but is never roasty and especially never has a peat smoke character.''

'''''Aroma: '''Low to medium maltiness, often with flavors of toasted breadcrumbs, lady fingers, and English biscuits. Low to medium caramel and low butterscotch is allowable. Light pome fruitiness in best examples. May have low traditional English hop aroma (earthy, floral, orange-citrus, spicy, etc.). Peat smoke is inappropriate.''

'''''Appearance: '''Pale copper to very dark brown. Clear. Low to moderate, creamy off-white.''

'''''Flavor: '''Entirely malt-focused, with flavors ranging from pale, bready malt with caramel overtones to rich-toasty malt with roasted accents (but never roasty) or a combination thereof. Fruity esters are not required but add depth yet are never high. Hop bitterness to balance the malt. No to low hop flavor is also allowed and should of traditional English character (earthy, floral, orange-citrus, spicy, etc.). Finish ranges from rich and malty to dry and grainy. A subtle butterscotch character is acceptable; however, burnt sugars are not. The malt-hop balance tilts toward malt. Peat smoke is inappropriate.''

'''''Mouthfeel:''''''''''M'''''edium-low to medium body. Low to moderate carbonation. Can be relatively rich and creamy to dry and grainy.

'''''Comments: '''Malt-focused ales that gain the vast majority of their character from specialty malts, never the process. Burning malt or wort sugars via ‘kettle caramelization’ is not traditional nor is any blatantly ‘butterscotch’ character. Most'' ''frequently a draught product. Smoke character is inappropriate as any found traditionally would have come from the peat in'' ''the source water. Scottish ales with smoke character should be entered as a Classic Style Smoked Beer.''

'''''Characteristic Ingredients: '''Originally used Scottish pale malt, grits or flaked maize, and brewers caramel for color. Later adapted to use additional ingredients, such as amber and brown malts, crystal and wheat malts, and roasted grains or dark sugars for color but not for the ‘roasty’ flavor. Sugar adjuncts are traditional. Clean or slightly fruity yeast. Peat- smoked malt is inauthentic and inappropriate.''

'''''Style Comparison: '''Similar character to a Wee Heavy, but much smaller.''

'''Vital Statistics:                       '''OG: 1.035 – 1.040

IBUs:  10 – 20                               FG: 1.010 – 1.015

SRM:  13 – 22                            ABV:  3.2 – 3.9%

'''Commercial Examples: '''Broughton Greenmantle Ale, Caledonia Smooth, McEwan's 70, Orkney Raven Ale, Tennent’s Special Ale

=== ''Version originale BJCP2008'' ===

''9B. Scottish Heavy 70/-''

'''''Aroma:''' Low to medium malty sweetness, sometimes accentuated by low to moderate kettle caramelization. Some examples have a low hop aroma, light fruitiness, low diacetyl, and/or a low to moderate peaty aroma (all are optional). The peaty aroma is sometimes perceived as earthy, smoky or very lightly roasted.''

'''''Appearance:''' Deep amber to dark copper. Usually very clear due to long, cool fermentations. Low to moderate, creamy off-white to light tan-colored head.''

'''''Flavor:''' Malt is the primary flavor, but isn’t overly strong. The initial malty sweetness is usually accentuated by a low to moderate kettle caramelization, and is sometimes accompanied by a low diacetyl component. Fruity esters may be moderate to none. Hop bitterness is low to moderate, but the balance will always be towards the malt (although not always by much). Hop flavor is low to none. A low to moderate peaty character is optional, and may be perceived as earthy or smoky. Generally has a grainy, dry finish due to small amounts of unmalted roasted barley.''

'''''Mouthfeel:''' Medium-low to medium body. Low to moderate carbonation. Sometimes a bit creamy, but often quite dry due to use of roasted barley.''

'''''Overall Impression:''' Cleanly malty with a drying finish, perhaps a few esters, and on occasion a faint bit of peaty earthiness (smoke). Most beers finish fairly dry considering their relatively sweet palate, and as such have a different balance than strong Scotch ales.''

'''''Comments:''' The malt-hop balance is slightly to moderately tilted towards the malt side. Any caramelization comes from kettle caramelization and not caramel malt (and is sometimes confused with diacetyl). Although unusual, any smoked character is yeast- or water-derived and not from the use of peat-smoked malts. Use of peat-smoked malt to replicate the peaty character should be restrained; overly smoky beers should be entered in the Other Smoked Beer category (22B) rather than here.''

'''''History:''' Traditional Scottish session beers reflecting the indigenous ingredients (water, malt), with less hops than their English counterparts (due to the need to import them). Long, cool fermentations are traditionally used in Scottish brewing.''

'''''Ingredients:''' Scottish or English pale base malt. Small amounts of roasted barley add color and flavor, and lend a dry, slightly roasty finish. English hops. Clean, relatively un-attenuative ale yeast. Some commercial brewers add small amounts of crystal, amber, or wheat malts, and adjuncts such as sugar. The optional peaty, earthy and/or smoky character comes from the traditional yeast and from the local malt and water rather than using smoked malts.''

 '''''Vital Statistics''':''

{| border="1" cellpadding="5"
|-
| 
| ''OG: 1.035 – 1.040''
|-
| ''IBUs: 10 – 25''
| ''FG: 1.010 – 1.015''
|-
| ''SRM: 9 – 17''
| ''ABV: 3.2 – 3.9%''
|}

 
'''''Commercial Examples:''' Caledonian 70/- (Caledonian Amber Ale in the US), Belhaven 70/-, Orkney Raven Ale, Maclay 70/-, Tennents Special, Broughton Greenmantle Àle''</div>[[Category:AFIBRA]] [[Category:Guides de style]] [[Category:Styles|Scottish]]

Guide de styles BJCP 2015/14B. Scottish Heavy

2015-08-14T16:36:15Z

Chente :

''modèle de fiche : 1.03''
=== Impression générale ===
''Une bière maltée, généralement avec des caramels, avec peut-être quelques esthers et occasionnellement un arrière goût de caramel au beurre. Les houblons ne sont utilisés que pour équilibrer et supporter le malt. Le caractère malté peut varier de goût de céréale simple à un goût riche, toasté et caramel, mais il ne présente jamais un caractère torréfié, et encore moins un caractère de tourbe fumée. Traditionnellement les ales écossaises sont les plus foncées, parfois presque noires, mais sans aller sur un caractère de brûlé, ou de torréfié.''

=== Arôme ===
''Faiblement à moyennement malté, souvent avec des saveurs de pain toasté et de biscuit anglais. Une saveur faible à moyenne de caramel et de caramel au beurre est autorisée. Une légère note fruitée est présente dans les meilleurs exemples de Scottish. On peut trouver un arôme léger de houblons anglais traditionnels (terreux, floral, orange-agrume, épicé...). Par contre un arôme de tourbe fumée est inapprorié. ''

=== Apparence ===
''Cuivre pâle à un marron très foncé. normalement claire due à une longue fermentationet mise au  froid. Mousse faible à modérée, blanc cassée. ''
 

=== Saveur ===
''Clairement focalisé sur la base maltée avec des saveurs allant du malt pale, brioché, avec des touches de caramel, jusqu'à un malt richement toasté avec quelques accents torréfiés (mais jamais une saveur evidente de torréfié), ou une combinaison des saveurs citées. Des esters fruités ne sont pas exigés, mais ajoutent de la profondeur, même s'il ne doivent jamais être trop présents. Amertume du houblon pour balancer la base maltée. Des saveurs de houblons plus élevées sont autorisées, particulièrement dans le cas d'un caractère anglais traditionel (terreux, floral, agrume, épicé, etc..). La finition varie entre riche et malté, à sec et ceréalier. une touche subtile de caramel au beurre est acceptable. Cependant, celle de sucre brulé ne l'est pas. la balance malt-houblon penche du côté du malt. Une fois encore, la tourbe fumée est inappropriée. ''

=== Corps ===

'''Faible moyen à moyen. Carbonation faible à modérée. Peut être relativement riche et cremeux jusqu'à sec et céréalier.''

=== Commentaires ===

''Malt-focused ales that gain the vast majority of their character from specialty malts, never the process. Burning malt or wort sugars via ‘kettle caramelization’ is not traditional nor is any blatantly ‘butterscotch’ character. Most'' ''frequently a draught product. Smoke character is inappropriate as any found traditionally would have come from the peat in'' ''the source water. Scottish ales with smoke character should be entered as a Classic Style Smoked Beer.''

''The malt-hop balance is slightly to moderately tilted towards the malt side. Any caramelization comes from kettle caramelization and not caramel malt (and is sometimes confused with diacetyl). Although unusual, any smoked character is yeast- or water-derived and not from the use of peat-smoked malts. Use of peat-smoked malt to replicate the peaty character should be restrained; overly smoky beers should be entered in the Other Smoked Beer category (22B) rather than here.''

=== Histoire ===

Histoire

=== Ingrédients ===

Ingrédients

=== Discussion sur le style ===

Lien vers sujet du forum (vous devez être contributeur pour accéder à ces sujets)

=== En chiffres ===

{| class="wikitable" style="width: 182px"
|-
! style="width: 74px" | DI 
| style="width: 89px; text-align: center" | 1030-1039 
|-
! style="width: 74px" | DF 
| style="width: 89px; text-align: center" | 1008-1012 
|-
! style="width: 74px" |  IBUs
| style="width: 89px; text-align: center" | 10-25 
|-
! style="width: 74px" | EBC
| style="width: 89px; text-align: center" | 4-16 
|-
! style="width: 74px" | A/V
| style="width: 89px; text-align: center" | 4.3-5.6% 
|}

=== Exemples commerciaux ===

''Brasserie - Bière, Brasserie - Bière, ...''

 

=== ''Version originale BJCP2015'' ===
<div>
'''''Overall Impression: '''A malt-focused, generally caramelly beer with perhaps a few esters and occasionally a butterscotch aftertaste. Hops only to balance and support the malt. The malt character can range from dry and grainy to rich, toasty, and caramelly, but is never roasty and especially never has a peat smoke character.''

'''''Aroma: '''Low to medium maltiness, often with flavors of toasted breadcrumbs, lady fingers, and English biscuits. Low to medium caramel and low butterscotch is allowable. Light pome fruitiness in best examples. May have low traditional English hop aroma (earthy, floral, orange-citrus, spicy, etc.). Peat smoke is inappropriate.''

'''''Appearance: '''Pale copper to very dark brown. Clear. Low to moderate, creamy off-white.''

'''''Flavor: '''Entirely malt-focused, with flavors ranging from pale, bready malt with caramel overtones to rich-toasty malt with roasted accents (but never roasty) or a combination thereof. Fruity esters are not required but add depth yet are never high. Hop bitterness to balance the malt. No to low hop flavor is also allowed and should of traditional English character (earthy, floral, orange-citrus, spicy, etc.). Finish ranges from rich and malty to dry and grainy. A subtle butterscotch character is acceptable; however, burnt sugars are not. The malt-hop balance tilts toward malt. Peat smoke is inappropriate.''

'''''Mouthfeel:''''''''''M'''''edium-low to medium body. Low to moderate carbonation. Can be relatively rich and creamy to dry and grainy.

'''''Comments: '''Malt-focused ales that gain the vast majority of their character from specialty malts, never the process. Burning malt or wort sugars via ‘kettle caramelization’ is not traditional nor is any blatantly ‘butterscotch’ character. Most'' ''frequently a draught product. Smoke character is inappropriate as any found traditionally would have come from the peat in'' ''the source water. Scottish ales with smoke character should be entered as a Classic Style Smoked Beer.''

'''''Characteristic Ingredients: '''Originally used Scottish pale malt, grits or flaked maize, and brewers caramel for color. Later adapted to use additional ingredients, such as amber and brown malts, crystal and wheat malts, and roasted grains or dark sugars for color but not for the ‘roasty’ flavor. Sugar adjuncts are traditional. Clean or slightly fruity yeast. Peat- smoked malt is inauthentic and inappropriate.''

'''''Style Comparison: '''Similar character to a Wee Heavy, but much smaller.''

'''Vital Statistics:                       '''OG: 1.035 – 1.040

IBUs:  10 – 20                               FG: 1.010 – 1.015

SRM:  13 – 22                            ABV:  3.2 – 3.9%

'''Commercial Examples: '''Broughton Greenmantle Ale, Caledonia Smooth, McEwan's 70, Orkney Raven Ale, Tennent’s Special Ale

=== ''Version originale BJCP2008'' ===

''9B. Scottish Heavy 70/-''

'''''Aroma:''' Low to medium malty sweetness, sometimes accentuated by low to moderate kettle caramelization. Some examples have a low hop aroma, light fruitiness, low diacetyl, and/or a low to moderate peaty aroma (all are optional). The peaty aroma is sometimes perceived as earthy, smoky or very lightly roasted.''

'''''Appearance:''' Deep amber to dark copper. Usually very clear due to long, cool fermentations. Low to moderate, creamy off-white to light tan-colored head.''

'''''Flavor:''' Malt is the primary flavor, but isn’t overly strong. The initial malty sweetness is usually accentuated by a low to moderate kettle caramelization, and is sometimes accompanied by a low diacetyl component. Fruity esters may be moderate to none. Hop bitterness is low to moderate, but the balance will always be towards the malt (although not always by much). Hop flavor is low to none. A low to moderate peaty character is optional, and may be perceived as earthy or smoky. Generally has a grainy, dry finish due to small amounts of unmalted roasted barley.''

'''''Mouthfeel:''' Medium-low to medium body. Low to moderate carbonation. Sometimes a bit creamy, but often quite dry due to use of roasted barley.''

'''''Overall Impression:''' Cleanly malty with a drying finish, perhaps a few esters, and on occasion a faint bit of peaty earthiness (smoke). Most beers finish fairly dry considering their relatively sweet palate, and as such have a different balance than strong Scotch ales.''

'''''Comments:''' The malt-hop balance is slightly to moderately tilted towards the malt side. Any caramelization comes from kettle caramelization and not caramel malt (and is sometimes confused with diacetyl). Although unusual, any smoked character is yeast- or water-derived and not from the use of peat-smoked malts. Use of peat-smoked malt to replicate the peaty character should be restrained; overly smoky beers should be entered in the Other Smoked Beer category (22B) rather than here.''

'''''History:''' Traditional Scottish session beers reflecting the indigenous ingredients (water, malt), with less hops than their English counterparts (due to the need to import them). Long, cool fermentations are traditionally used in Scottish brewing.''

'''''Ingredients:''' Scottish or English pale base malt. Small amounts of roasted barley add color and flavor, and lend a dry, slightly roasty finish. English hops. Clean, relatively un-attenuative ale yeast. Some commercial brewers add small amounts of crystal, amber, or wheat malts, and adjuncts such as sugar. The optional peaty, earthy and/or smoky character comes from the traditional yeast and from the local malt and water rather than using smoked malts.''

 '''''Vital Statistics''':''

{| border="1" cellpadding="5"
|-
| 
| ''OG: 1.035 – 1.040''
|-
| ''IBUs: 10 – 25''
| ''FG: 1.010 – 1.015''
|-
| ''SRM: 9 – 17''
| ''ABV: 3.2 – 3.9%''
|}

 
'''''Commercial Examples:''' Caledonian 70/- (Caledonian Amber Ale in the US), Belhaven 70/-, Orkney Raven Ale, Maclay 70/-, Tennents Special, Broughton Greenmantle Àle''</div>[[Category:AFIBRA]] [[Category:Guides de style]] [[Category:Styles|Scottish]]

Guide de styles BJCP 2015/14B. Scottish Heavy

2015-08-14T16:35:52Z

Chente :

''modèle de fiche : 1.03''
=== Impression générale ===
''Une bière maltée, généralement avec des caramels, avec peut-être quelques esthers et occasionnellement un arrière goût de caramel au beurre. Les houblons ne sont utilisés que pour équilibrer et supporter le malt. Le caractère malté peut varier de goût de céréale simple à un goût riche, toasté et caramel, mais il ne présente jamais un caractère torréfié, et encore moins un caractère de tourbe fumée. Traditionnellement les ales écossaises sont les plus foncées, parfois presque noires, mais sans aller sur un caractère de brûlé, ou de torréfié.''

=== Arôme ===
''Faiblement à moyennement malté, souvent avec des saveurs de pain toasté et de biscuit anglais. Une saveur faible à moyenne de caramel et de caramel au beurre est autorisée. Une légère note fruitée est présente dans les meilleurs exemples de Scottish. On peut trouver un arôme léger de houblons anglais traditionnels (terreux, floral, orange-agrume, épicé...). Par contre un arôme de tourbe fumée est inapprorié. ''

=== Apparence ===
''Cuivre pâle à un marron très foncé. normalement claire due à une longue fermentationet mise au  froid. Mousse faible à modérée, blanc cassée. ''
 

=== Saveur ===
''Clairement focalisé sur la base maltée avec des saveurs allant du malt pale, brioché, avec des touches de caramel, jusqu'à un malt richement toasté avec quelques accents torréfiés (mais jamais une saveur evidente de torréfié), ou une combinaison des saveurs citées. Des esters fruités ne sont pas exigés, mais ajoutent de la profondeur, même s'il ne doivent jamais être trop présents. Amertume du houblon pour balancer la base maltée. Des saveurs de houblons plus élevées sont autorisées, particulièrement dans le cas d'un caractère anglais traditionel (terreux, floral, agrume, épicé, etc..). La finition varie entre riche et malté, à sec et ceréalier. une touche subtile de caramel au beurre est acceptable. Cependant, celle de sucre brulé ne l'est pas. la balance malt-houblon penche du côté du malt. Une fois encore, la tourbe fumée est inappropriée. ''

=== Corps ===

''''Faible moyen à moyen. Carbonation faible à modérée. Peut être relativement riche et cremeux jusqu'à sec et céréalier.''
<div </div>

=== Commentaires ===

''Malt-focused ales that gain the vast majority of their character from specialty malts, never the process. Burning malt or wort sugars via ‘kettle caramelization’ is not traditional nor is any blatantly ‘butterscotch’ character. Most'' ''frequently a draught product. Smoke character is inappropriate as any found traditionally would have come from the peat in'' ''the source water. Scottish ales with smoke character should be entered as a Classic Style Smoked Beer.''

''The malt-hop balance is slightly to moderately tilted towards the malt side. Any caramelization comes from kettle caramelization and not caramel malt (and is sometimes confused with diacetyl). Although unusual, any smoked character is yeast- or water-derived and not from the use of peat-smoked malts. Use of peat-smoked malt to replicate the peaty character should be restrained; overly smoky beers should be entered in the Other Smoked Beer category (22B) rather than here.''

=== Histoire ===

Histoire

=== Ingrédients ===

Ingrédients

=== Discussion sur le style ===

Lien vers sujet du forum (vous devez être contributeur pour accéder à ces sujets)

=== En chiffres ===

{| class="wikitable" style="width: 182px"
|-
! style="width: 74px" | DI 
| style="width: 89px; text-align: center" | 1030-1039 
|-
! style="width: 74px" | DF 
| style="width: 89px; text-align: center" | 1008-1012 
|-
! style="width: 74px" |  IBUs
| style="width: 89px; text-align: center" | 10-25 
|-
! style="width: 74px" | EBC
| style="width: 89px; text-align: center" | 4-16 
|-
! style="width: 74px" | A/V
| style="width: 89px; text-align: center" | 4.3-5.6% 
|}

=== Exemples commerciaux ===

''Brasserie - Bière, Brasserie - Bière, ...''

 

=== ''Version originale BJCP2015'' ===
<div>
'''''Overall Impression: '''A malt-focused, generally caramelly beer with perhaps a few esters and occasionally a butterscotch aftertaste. Hops only to balance and support the malt. The malt character can range from dry and grainy to rich, toasty, and caramelly, but is never roasty and especially never has a peat smoke character.''

'''''Aroma: '''Low to medium maltiness, often with flavors of toasted breadcrumbs, lady fingers, and English biscuits. Low to medium caramel and low butterscotch is allowable. Light pome fruitiness in best examples. May have low traditional English hop aroma (earthy, floral, orange-citrus, spicy, etc.). Peat smoke is inappropriate.''

'''''Appearance: '''Pale copper to very dark brown. Clear. Low to moderate, creamy off-white.''

'''''Flavor: '''Entirely malt-focused, with flavors ranging from pale, bready malt with caramel overtones to rich-toasty malt with roasted accents (but never roasty) or a combination thereof. Fruity esters are not required but add depth yet are never high. Hop bitterness to balance the malt. No to low hop flavor is also allowed and should of traditional English character (earthy, floral, orange-citrus, spicy, etc.). Finish ranges from rich and malty to dry and grainy. A subtle butterscotch character is acceptable; however, burnt sugars are not. The malt-hop balance tilts toward malt. Peat smoke is inappropriate.''

'''''Mouthfeel:''''''''''M'''''edium-low to medium body. Low to moderate carbonation. Can be relatively rich and creamy to dry and grainy.

'''''Comments: '''Malt-focused ales that gain the vast majority of their character from specialty malts, never the process. Burning malt or wort sugars via ‘kettle caramelization’ is not traditional nor is any blatantly ‘butterscotch’ character. Most'' ''frequently a draught product. Smoke character is inappropriate as any found traditionally would have come from the peat in'' ''the source water. Scottish ales with smoke character should be entered as a Classic Style Smoked Beer.''

'''''Characteristic Ingredients: '''Originally used Scottish pale malt, grits or flaked maize, and brewers caramel for color. Later adapted to use additional ingredients, such as amber and brown malts, crystal and wheat malts, and roasted grains or dark sugars for color but not for the ‘roasty’ flavor. Sugar adjuncts are traditional. Clean or slightly fruity yeast. Peat- smoked malt is inauthentic and inappropriate.''

'''''Style Comparison: '''Similar character to a Wee Heavy, but much smaller.''

'''Vital Statistics:                       '''OG: 1.035 – 1.040

IBUs:  10 – 20                               FG: 1.010 – 1.015

SRM:  13 – 22                            ABV:  3.2 – 3.9%

'''Commercial Examples: '''Broughton Greenmantle Ale, Caledonia Smooth, McEwan's 70, Orkney Raven Ale, Tennent’s Special Ale

=== ''Version originale BJCP2008'' ===

''9B. Scottish Heavy 70/-''

'''''Aroma:''' Low to medium malty sweetness, sometimes accentuated by low to moderate kettle caramelization. Some examples have a low hop aroma, light fruitiness, low diacetyl, and/or a low to moderate peaty aroma (all are optional). The peaty aroma is sometimes perceived as earthy, smoky or very lightly roasted.''

'''''Appearance:''' Deep amber to dark copper. Usually very clear due to long, cool fermentations. Low to moderate, creamy off-white to light tan-colored head.''

'''''Flavor:''' Malt is the primary flavor, but isn’t overly strong. The initial malty sweetness is usually accentuated by a low to moderate kettle caramelization, and is sometimes accompanied by a low diacetyl component. Fruity esters may be moderate to none. Hop bitterness is low to moderate, but the balance will always be towards the malt (although not always by much). Hop flavor is low to none. A low to moderate peaty character is optional, and may be perceived as earthy or smoky. Generally has a grainy, dry finish due to small amounts of unmalted roasted barley.''

'''''Mouthfeel:''' Medium-low to medium body. Low to moderate carbonation. Sometimes a bit creamy, but often quite dry due to use of roasted barley.''

'''''Overall Impression:''' Cleanly malty with a drying finish, perhaps a few esters, and on occasion a faint bit of peaty earthiness (smoke). Most beers finish fairly dry considering their relatively sweet palate, and as such have a different balance than strong Scotch ales.''

'''''Comments:''' The malt-hop balance is slightly to moderately tilted towards the malt side. Any caramelization comes from kettle caramelization and not caramel malt (and is sometimes confused with diacetyl). Although unusual, any smoked character is yeast- or water-derived and not from the use of peat-smoked malts. Use of peat-smoked malt to replicate the peaty character should be restrained; overly smoky beers should be entered in the Other Smoked Beer category (22B) rather than here.''

'''''History:''' Traditional Scottish session beers reflecting the indigenous ingredients (water, malt), with less hops than their English counterparts (due to the need to import them). Long, cool fermentations are traditionally used in Scottish brewing.''

'''''Ingredients:''' Scottish or English pale base malt. Small amounts of roasted barley add color and flavor, and lend a dry, slightly roasty finish. English hops. Clean, relatively un-attenuative ale yeast. Some commercial brewers add small amounts of crystal, amber, or wheat malts, and adjuncts such as sugar. The optional peaty, earthy and/or smoky character comes from the traditional yeast and from the local malt and water rather than using smoked malts.''

 '''''Vital Statistics''':''

{| border="1" cellpadding="5"
|-
| 
| ''OG: 1.035 – 1.040''
|-
| ''IBUs: 10 – 25''
| ''FG: 1.010 – 1.015''
|-
| ''SRM: 9 – 17''
| ''ABV: 3.2 – 3.9%''
|}

 
'''''Commercial Examples:''' Caledonian 70/- (Caledonian Amber Ale in the US), Belhaven 70/-, Orkney Raven Ale, Maclay 70/-, Tennents Special, Broughton Greenmantle Àle''</div>[[Category:AFIBRA]] [[Category:Guides de style]] [[Category:Styles|Scottish]]

Guide de styles BJCP 2015/14B. Scottish Heavy

2015-08-14T16:35:29Z

Chente :

''modèle de fiche : 1.03''
=== Impression générale ===
''Une bière maltée, généralement avec des caramels, avec peut-être quelques esthers et occasionnellement un arrière goût de caramel au beurre. Les houblons ne sont utilisés que pour équilibrer et supporter le malt. Le caractère malté peut varier de goût de céréale simple à un goût riche, toasté et caramel, mais il ne présente jamais un caractère torréfié, et encore moins un caractère de tourbe fumée. Traditionnellement les ales écossaises sont les plus foncées, parfois presque noires, mais sans aller sur un caractère de brûlé, ou de torréfié.''

=== Arôme ===
''Faiblement à moyennement malté, souvent avec des saveurs de pain toasté et de biscuit anglais. Une saveur faible à moyenne de caramel et de caramel au beurre est autorisée. Une légère note fruitée est présente dans les meilleurs exemples de Scottish. On peut trouver un arôme léger de houblons anglais traditionnels (terreux, floral, orange-agrume, épicé...). Par contre un arôme de tourbe fumée est inapprorié. ''

=== Apparence ===
''Cuivre pâle à un marron très foncé. normalement claire due à une longue fermentationet mise au  froid. Mousse faible à modérée, blanc cassée. ''
 

=== Saveur ===
''Clairement focalisé sur la base maltée avec des saveurs allant du malt pale, brioché, avec des touches de caramel, jusqu'à un malt richement toasté avec quelques accents torréfiés (mais jamais une saveur evidente de torréfié), ou une combinaison des saveurs citées. Des esters fruités ne sont pas exigés, mais ajoutent de la profondeur, même s'il ne doivent jamais être trop présents. Amertume du houblon pour balancer la base maltée. Des saveurs de houblons plus élevées sont autorisées, particulièrement dans le cas d'un caractère anglais traditionel (terreux, floral, agrume, épicé, etc..). La finition varie entre riche et malté, à sec et ceréalier. une touche subtile de caramel au beurre est acceptable. Cependant, celle de sucre brulé ne l'est pas. la balance malt-houblon penche du côté du malt. Une fois encore, la tourbe fumée est inappropriée. ''

=== Corps ===

'''''Mouthfeel:''''''''''M'''''edium-low to medium body. Low to moderate carbonation. Can be relatively rich and creamy to dry and grainy.
<div>''Medium-low to medium body. Low to moderate carbonation. Sometimes a bit creamy, but often quite dry due to use of roasted barley.'' </div>

=== Commentaires ===

''Malt-focused ales that gain the vast majority of their character from specialty malts, never the process. Burning malt or wort sugars via ‘kettle caramelization’ is not traditional nor is any blatantly ‘butterscotch’ character. Most'' ''frequently a draught product. Smoke character is inappropriate as any found traditionally would have come from the peat in'' ''the source water. Scottish ales with smoke character should be entered as a Classic Style Smoked Beer.''

''The malt-hop balance is slightly to moderately tilted towards the malt side. Any caramelization comes from kettle caramelization and not caramel malt (and is sometimes confused with diacetyl). Although unusual, any smoked character is yeast- or water-derived and not from the use of peat-smoked malts. Use of peat-smoked malt to replicate the peaty character should be restrained; overly smoky beers should be entered in the Other Smoked Beer category (22B) rather than here.''

=== Histoire ===

Histoire

=== Ingrédients ===

Ingrédients

=== Discussion sur le style ===

Lien vers sujet du forum (vous devez être contributeur pour accéder à ces sujets)

=== En chiffres ===

{| class="wikitable" style="width: 182px"
|-
! style="width: 74px" | DI 
| style="width: 89px; text-align: center" | 1030-1039 
|-
! style="width: 74px" | DF 
| style="width: 89px; text-align: center" | 1008-1012 
|-
! style="width: 74px" |  IBUs
| style="width: 89px; text-align: center" | 10-25 
|-
! style="width: 74px" | EBC
| style="width: 89px; text-align: center" | 4-16 
|-
! style="width: 74px" | A/V
| style="width: 89px; text-align: center" | 4.3-5.6% 
|}

=== Exemples commerciaux ===

''Brasserie - Bière, Brasserie - Bière, ...''

 

=== ''Version originale BJCP2015'' ===
<div>
'''''Overall Impression: '''A malt-focused, generally caramelly beer with perhaps a few esters and occasionally a butterscotch aftertaste. Hops only to balance and support the malt. The malt character can range from dry and grainy to rich, toasty, and caramelly, but is never roasty and especially never has a peat smoke character.''

'''''Aroma: '''Low to medium maltiness, often with flavors of toasted breadcrumbs, lady fingers, and English biscuits. Low to medium caramel and low butterscotch is allowable. Light pome fruitiness in best examples. May have low traditional English hop aroma (earthy, floral, orange-citrus, spicy, etc.). Peat smoke is inappropriate.''

'''''Appearance: '''Pale copper to very dark brown. Clear. Low to moderate, creamy off-white.''

'''''Flavor: '''Entirely malt-focused, with flavors ranging from pale, bready malt with caramel overtones to rich-toasty malt with roasted accents (but never roasty) or a combination thereof. Fruity esters are not required but add depth yet are never high. Hop bitterness to balance the malt. No to low hop flavor is also allowed and should of traditional English character (earthy, floral, orange-citrus, spicy, etc.). Finish ranges from rich and malty to dry and grainy. A subtle butterscotch character is acceptable; however, burnt sugars are not. The malt-hop balance tilts toward malt. Peat smoke is inappropriate.''

'''''Mouthfeel:''''''''''M'''''edium-low to medium body. Low to moderate carbonation. Can be relatively rich and creamy to dry and grainy.

'''''Comments: '''Malt-focused ales that gain the vast majority of their character from specialty malts, never the process. Burning malt or wort sugars via ‘kettle caramelization’ is not traditional nor is any blatantly ‘butterscotch’ character. Most'' ''frequently a draught product. Smoke character is inappropriate as any found traditionally would have come from the peat in'' ''the source water. Scottish ales with smoke character should be entered as a Classic Style Smoked Beer.''

'''''Characteristic Ingredients: '''Originally used Scottish pale malt, grits or flaked maize, and brewers caramel for color. Later adapted to use additional ingredients, such as amber and brown malts, crystal and wheat malts, and roasted grains or dark sugars for color but not for the ‘roasty’ flavor. Sugar adjuncts are traditional. Clean or slightly fruity yeast. Peat- smoked malt is inauthentic and inappropriate.''

'''''Style Comparison: '''Similar character to a Wee Heavy, but much smaller.''

'''Vital Statistics:                       '''OG: 1.035 – 1.040

IBUs:  10 – 20                               FG: 1.010 – 1.015

SRM:  13 – 22                            ABV:  3.2 – 3.9%

'''Commercial Examples: '''Broughton Greenmantle Ale, Caledonia Smooth, McEwan's 70, Orkney Raven Ale, Tennent’s Special Ale

=== ''Version originale BJCP2008'' ===

''9B. Scottish Heavy 70/-''

'''''Aroma:''' Low to medium malty sweetness, sometimes accentuated by low to moderate kettle caramelization. Some examples have a low hop aroma, light fruitiness, low diacetyl, and/or a low to moderate peaty aroma (all are optional). The peaty aroma is sometimes perceived as earthy, smoky or very lightly roasted.''

'''''Appearance:''' Deep amber to dark copper. Usually very clear due to long, cool fermentations. Low to moderate, creamy off-white to light tan-colored head.''

'''''Flavor:''' Malt is the primary flavor, but isn’t overly strong. The initial malty sweetness is usually accentuated by a low to moderate kettle caramelization, and is sometimes accompanied by a low diacetyl component. Fruity esters may be moderate to none. Hop bitterness is low to moderate, but the balance will always be towards the malt (although not always by much). Hop flavor is low to none. A low to moderate peaty character is optional, and may be perceived as earthy or smoky. Generally has a grainy, dry finish due to small amounts of unmalted roasted barley.''

'''''Mouthfeel:''' Medium-low to medium body. Low to moderate carbonation. Sometimes a bit creamy, but often quite dry due to use of roasted barley.''

'''''Overall Impression:''' Cleanly malty with a drying finish, perhaps a few esters, and on occasion a faint bit of peaty earthiness (smoke). Most beers finish fairly dry considering their relatively sweet palate, and as such have a different balance than strong Scotch ales.''

'''''Comments:''' The malt-hop balance is slightly to moderately tilted towards the malt side. Any caramelization comes from kettle caramelization and not caramel malt (and is sometimes confused with diacetyl). Although unusual, any smoked character is yeast- or water-derived and not from the use of peat-smoked malts. Use of peat-smoked malt to replicate the peaty character should be restrained; overly smoky beers should be entered in the Other Smoked Beer category (22B) rather than here.''

'''''History:''' Traditional Scottish session beers reflecting the indigenous ingredients (water, malt), with less hops than their English counterparts (due to the need to import them). Long, cool fermentations are traditionally used in Scottish brewing.''

'''''Ingredients:''' Scottish or English pale base malt. Small amounts of roasted barley add color and flavor, and lend a dry, slightly roasty finish. English hops. Clean, relatively un-attenuative ale yeast. Some commercial brewers add small amounts of crystal, amber, or wheat malts, and adjuncts such as sugar. The optional peaty, earthy and/or smoky character comes from the traditional yeast and from the local malt and water rather than using smoked malts.''

 '''''Vital Statistics''':''

{| border="1" cellpadding="5"
|-
| 
| ''OG: 1.035 – 1.040''
|-
| ''IBUs: 10 – 25''
| ''FG: 1.010 – 1.015''
|-
| ''SRM: 9 – 17''
| ''ABV: 3.2 – 3.9%''
|}

 
'''''Commercial Examples:''' Caledonian 70/- (Caledonian Amber Ale in the US), Belhaven 70/-, Orkney Raven Ale, Maclay 70/-, Tennents Special, Broughton Greenmantle Àle''</div>[[Category:AFIBRA]] [[Category:Guides de style]] [[Category:Styles|Scottish]]

Guide de styles BJCP 2015/14B. Scottish Heavy

2015-08-14T16:34:53Z

Chente :

''modèle de fiche : 1.03''
=== Impression générale ===
''Une bière maltée, généralement avec des caramels, avec peut-être quelques esthers et occasionnellement un arrière goût de caramel au beurre. Les houblons ne sont utilisés que pour équilibrer et supporter le malt. Le caractère malté peut varier de goût de céréale simple à un goût riche, toasté et caramel, mais il ne présente jamais un caractère torréfié, et encore moins un caractère de tourbe fumée. Traditionnellement les ales écossaises sont les plus foncées, parfois presque noires, mais sans aller sur un caractère de brûlé, ou de torréfié.''

=== Arôme ===
''Faiblement à moyennement malté, souvent avec des saveurs de pain toasté et de biscuit anglais. Une saveur faible à moyenne de caramel et de caramel au beurre est autorisée. Une légère note fruitée est présente dans les meilleurs exemples de Scottish. On peut trouver un arôme léger de houblons anglais traditionnels (terreux, floral, orange-agrume, épicé...). Par contre un arôme de tourbe fumée est inapprorié. ''

=== Apparence ===
''Cuivre pâle à un marron très foncé. normalement claire due à une longue fermentationet mise au  froid. Mousse faible à modérée, blanc cassée. ''
 

=== Saveur ===

''Entirely malt-focused, with flavors ranging from pale, bready malt with caramel overtones to rich-toasty malt with roasted accents (but never roasty) or a combination thereof. Fruity esters are not required but add depth yet are never high. Hop bitterness to balance the malt. No to low hop flavor is also allowed and should of traditional English character (earthy, floral, orange-citrus, spicy, etc.). Finish ranges from rich and malty to dry and grainy. A subtle butterscotch character is acceptable; however, burnt sugars are not. The malt-hop balance tilts toward malt. Peat smoke is inappropriate.''
''Malt is the primary flavor, but isn’t overly strong. The initial malty sweetness is usually accentuated by a low to moderate kettle caramelization, and is sometimes accompanied by a low diacetyl component. Fruity esters may be moderate to none. Hop bitterness is low to moderate, but the balance will always be towards the malt (although not always by much). Hop flavor is low to none. A low to moderate peaty character is optional, and may be perceived as earthy or smoky. Generally has a grainy, dry finish due to small amounts of unmalted roasted barley.''

=== Corps ===

'''''Mouthfeel:''''''''''M'''''edium-low to medium body. Low to moderate carbonation. Can be relatively rich and creamy to dry and grainy.
<div>''Medium-low to medium body. Low to moderate carbonation. Sometimes a bit creamy, but often quite dry due to use of roasted barley.'' </div>

=== Commentaires ===

''Malt-focused ales that gain the vast majority of their character from specialty malts, never the process. Burning malt or wort sugars via ‘kettle caramelization’ is not traditional nor is any blatantly ‘butterscotch’ character. Most'' ''frequently a draught product. Smoke character is inappropriate as any found traditionally would have come from the peat in'' ''the source water. Scottish ales with smoke character should be entered as a Classic Style Smoked Beer.''

''The malt-hop balance is slightly to moderately tilted towards the malt side. Any caramelization comes from kettle caramelization and not caramel malt (and is sometimes confused with diacetyl). Although unusual, any smoked character is yeast- or water-derived and not from the use of peat-smoked malts. Use of peat-smoked malt to replicate the peaty character should be restrained; overly smoky beers should be entered in the Other Smoked Beer category (22B) rather than here.''

=== Histoire ===

Histoire

=== Ingrédients ===

Ingrédients

=== Discussion sur le style ===

Lien vers sujet du forum (vous devez être contributeur pour accéder à ces sujets)

=== En chiffres ===

{| class="wikitable" style="width: 182px"
|-
! style="width: 74px" | DI 
| style="width: 89px; text-align: center" | 1030-1039 
|-
! style="width: 74px" | DF 
| style="width: 89px; text-align: center" | 1008-1012 
|-
! style="width: 74px" |  IBUs
| style="width: 89px; text-align: center" | 10-25 
|-
! style="width: 74px" | EBC
| style="width: 89px; text-align: center" | 4-16 
|-
! style="width: 74px" | A/V
| style="width: 89px; text-align: center" | 4.3-5.6% 
|}

=== Exemples commerciaux ===

''Brasserie - Bière, Brasserie - Bière, ...''

 

=== ''Version originale BJCP2015'' ===
<div>
'''''Overall Impression: '''A malt-focused, generally caramelly beer with perhaps a few esters and occasionally a butterscotch aftertaste. Hops only to balance and support the malt. The malt character can range from dry and grainy to rich, toasty, and caramelly, but is never roasty and especially never has a peat smoke character.''

'''''Aroma: '''Low to medium maltiness, often with flavors of toasted breadcrumbs, lady fingers, and English biscuits. Low to medium caramel and low butterscotch is allowable. Light pome fruitiness in best examples. May have low traditional English hop aroma (earthy, floral, orange-citrus, spicy, etc.). Peat smoke is inappropriate.''

'''''Appearance: '''Pale copper to very dark brown. Clear. Low to moderate, creamy off-white.''

'''''Flavor: '''Entirely malt-focused, with flavors ranging from pale, bready malt with caramel overtones to rich-toasty malt with roasted accents (but never roasty) or a combination thereof. Fruity esters are not required but add depth yet are never high. Hop bitterness to balance the malt. No to low hop flavor is also allowed and should of traditional English character (earthy, floral, orange-citrus, spicy, etc.). Finish ranges from rich and malty to dry and grainy. A subtle butterscotch character is acceptable; however, burnt sugars are not. The malt-hop balance tilts toward malt. Peat smoke is inappropriate.''

'''''Mouthfeel:''''''''''M'''''edium-low to medium body. Low to moderate carbonation. Can be relatively rich and creamy to dry and grainy.

'''''Comments: '''Malt-focused ales that gain the vast majority of their character from specialty malts, never the process. Burning malt or wort sugars via ‘kettle caramelization’ is not traditional nor is any blatantly ‘butterscotch’ character. Most'' ''frequently a draught product. Smoke character is inappropriate as any found traditionally would have come from the peat in'' ''the source water. Scottish ales with smoke character should be entered as a Classic Style Smoked Beer.''

'''''Characteristic Ingredients: '''Originally used Scottish pale malt, grits or flaked maize, and brewers caramel for color. Later adapted to use additional ingredients, such as amber and brown malts, crystal and wheat malts, and roasted grains or dark sugars for color but not for the ‘roasty’ flavor. Sugar adjuncts are traditional. Clean or slightly fruity yeast. Peat- smoked malt is inauthentic and inappropriate.''

'''''Style Comparison: '''Similar character to a Wee Heavy, but much smaller.''

'''Vital Statistics:                       '''OG: 1.035 – 1.040

IBUs:  10 – 20                               FG: 1.010 – 1.015

SRM:  13 – 22                            ABV:  3.2 – 3.9%

'''Commercial Examples: '''Broughton Greenmantle Ale, Caledonia Smooth, McEwan's 70, Orkney Raven Ale, Tennent’s Special Ale

=== ''Version originale BJCP2008'' ===

''9B. Scottish Heavy 70/-''

'''''Aroma:''' Low to medium malty sweetness, sometimes accentuated by low to moderate kettle caramelization. Some examples have a low hop aroma, light fruitiness, low diacetyl, and/or a low to moderate peaty aroma (all are optional). The peaty aroma is sometimes perceived as earthy, smoky or very lightly roasted.''

'''''Appearance:''' Deep amber to dark copper. Usually very clear due to long, cool fermentations. Low to moderate, creamy off-white to light tan-colored head.''

'''''Flavor:''' Malt is the primary flavor, but isn’t overly strong. The initial malty sweetness is usually accentuated by a low to moderate kettle caramelization, and is sometimes accompanied by a low diacetyl component. Fruity esters may be moderate to none. Hop bitterness is low to moderate, but the balance will always be towards the malt (although not always by much). Hop flavor is low to none. A low to moderate peaty character is optional, and may be perceived as earthy or smoky. Generally has a grainy, dry finish due to small amounts of unmalted roasted barley.''

'''''Mouthfeel:''' Medium-low to medium body. Low to moderate carbonation. Sometimes a bit creamy, but often quite dry due to use of roasted barley.''

'''''Overall Impression:''' Cleanly malty with a drying finish, perhaps a few esters, and on occasion a faint bit of peaty earthiness (smoke). Most beers finish fairly dry considering their relatively sweet palate, and as such have a different balance than strong Scotch ales.''

'''''Comments:''' The malt-hop balance is slightly to moderately tilted towards the malt side. Any caramelization comes from kettle caramelization and not caramel malt (and is sometimes confused with diacetyl). Although unusual, any smoked character is yeast- or water-derived and not from the use of peat-smoked malts. Use of peat-smoked malt to replicate the peaty character should be restrained; overly smoky beers should be entered in the Other Smoked Beer category (22B) rather than here.''

'''''History:''' Traditional Scottish session beers reflecting the indigenous ingredients (water, malt), with less hops than their English counterparts (due to the need to import them). Long, cool fermentations are traditionally used in Scottish brewing.''

'''''Ingredients:''' Scottish or English pale base malt. Small amounts of roasted barley add color and flavor, and lend a dry, slightly roasty finish. English hops. Clean, relatively un-attenuative ale yeast. Some commercial brewers add small amounts of crystal, amber, or wheat malts, and adjuncts such as sugar. The optional peaty, earthy and/or smoky character comes from the traditional yeast and from the local malt and water rather than using smoked malts.''

 '''''Vital Statistics''':''

{| border="1" cellpadding="5"
|-
| 
| ''OG: 1.035 – 1.040''
|-
| ''IBUs: 10 – 25''
| ''FG: 1.010 – 1.015''
|-
| ''SRM: 9 – 17''
| ''ABV: 3.2 – 3.9%''
|}

 
'''''Commercial Examples:''' Caledonian 70/- (Caledonian Amber Ale in the US), Belhaven 70/-, Orkney Raven Ale, Maclay 70/-, Tennents Special, Broughton Greenmantle Àle''</div>[[Category:AFIBRA]] [[Category:Guides de style]] [[Category:Styles|Scottish]]

Guide de styles BJCP 2015/14B. Scottish Heavy

2015-08-14T16:33:43Z

Chente :

''modèle de fiche : 1.03''
=== Impression générale ===
''Une bière maltée, généralement avec des caramels, avec peut-être quelques esthers et occasionnellement un arrière goût de caramel au beurre. Les houblons ne sont utilisés que pour équilibrer et supporter le malt. Le caractère malté peut varier de goût de céréale simple à un goût riche, toasté et caramel, mais il ne présente jamais un caractère torréfié, et encore moins un caractère de tourbe fumée. Traditionnellement les ales écossaises sont les plus foncées, parfois presque noires, mais sans aller sur un caractère de brûlé, ou de torréfié.''

=== Arôme ===
''Faiblement à moyennement malté, souvent avec des saveurs de pain toasté et de biscuit anglais. Une saveur faible à moyenne de caramel et de caramel au beurre est autorisée. Une légère note fruitée est présente dans les meilleurs exemples de Scottish. On peut trouver un arôme léger de houblons anglais traditionnels (terreux, floral, orange-agrume, épicé...). Par contre un arôme de tourbe fumée est inapprorié. ''

=== Apparence ===

''Pale copper to very dark brown. Clear. Low to moderate, creamy off-white.''

''Deep amber to dark copper. Usually very clear due to long, cool fermentations. Low to moderate, creamy off-white to light tan-colored head''

=== Saveur ===

''Entirely malt-focused, with flavors ranging from pale, bready malt with caramel overtones to rich-toasty malt with roasted accents (but never roasty) or a combination thereof. Fruity esters are not required but add depth yet are never high. Hop bitterness to balance the malt. No to low hop flavor is also allowed and should of traditional English character (earthy, floral, orange-citrus, spicy, etc.). Finish ranges from rich and malty to dry and grainy. A subtle butterscotch character is acceptable; however, burnt sugars are not. The malt-hop balance tilts toward malt. Peat smoke is inappropriate.''
''Malt is the primary flavor, but isn’t overly strong. The initial malty sweetness is usually accentuated by a low to moderate kettle caramelization, and is sometimes accompanied by a low diacetyl component. Fruity esters may be moderate to none. Hop bitterness is low to moderate, but the balance will always be towards the malt (although not always by much). Hop flavor is low to none. A low to moderate peaty character is optional, and may be perceived as earthy or smoky. Generally has a grainy, dry finish due to small amounts of unmalted roasted barley.''

=== Corps ===

'''''Mouthfeel:''''''''''M'''''edium-low to medium body. Low to moderate carbonation. Can be relatively rich and creamy to dry and grainy.
<div>''Medium-low to medium body. Low to moderate carbonation. Sometimes a bit creamy, but often quite dry due to use of roasted barley.'' </div>

=== Commentaires ===

''Malt-focused ales that gain the vast majority of their character from specialty malts, never the process. Burning malt or wort sugars via ‘kettle caramelization’ is not traditional nor is any blatantly ‘butterscotch’ character. Most'' ''frequently a draught product. Smoke character is inappropriate as any found traditionally would have come from the peat in'' ''the source water. Scottish ales with smoke character should be entered as a Classic Style Smoked Beer.''

''The malt-hop balance is slightly to moderately tilted towards the malt side. Any caramelization comes from kettle caramelization and not caramel malt (and is sometimes confused with diacetyl). Although unusual, any smoked character is yeast- or water-derived and not from the use of peat-smoked malts. Use of peat-smoked malt to replicate the peaty character should be restrained; overly smoky beers should be entered in the Other Smoked Beer category (22B) rather than here.''

=== Histoire ===

Histoire

=== Ingrédients ===

Ingrédients

=== Discussion sur le style ===

Lien vers sujet du forum (vous devez être contributeur pour accéder à ces sujets)

=== En chiffres ===

{| class="wikitable" style="width: 182px"
|-
! style="width: 74px" | DI 
| style="width: 89px; text-align: center" | 1030-1039 
|-
! style="width: 74px" | DF 
| style="width: 89px; text-align: center" | 1008-1012 
|-
! style="width: 74px" |  IBUs
| style="width: 89px; text-align: center" | 10-25 
|-
! style="width: 74px" | EBC
| style="width: 89px; text-align: center" | 4-16 
|-
! style="width: 74px" | A/V
| style="width: 89px; text-align: center" | 4.3-5.6% 
|}

=== Exemples commerciaux ===

''Brasserie - Bière, Brasserie - Bière, ...''

 

=== ''Version originale BJCP2015'' ===
<div>
'''''Overall Impression: '''A malt-focused, generally caramelly beer with perhaps a few esters and occasionally a butterscotch aftertaste. Hops only to balance and support the malt. The malt character can range from dry and grainy to rich, toasty, and caramelly, but is never roasty and especially never has a peat smoke character.''

'''''Aroma: '''Low to medium maltiness, often with flavors of toasted breadcrumbs, lady fingers, and English biscuits. Low to medium caramel and low butterscotch is allowable. Light pome fruitiness in best examples. May have low traditional English hop aroma (earthy, floral, orange-citrus, spicy, etc.). Peat smoke is inappropriate.''

'''''Appearance: '''Pale copper to very dark brown. Clear. Low to moderate, creamy off-white.''

'''''Flavor: '''Entirely malt-focused, with flavors ranging from pale, bready malt with caramel overtones to rich-toasty malt with roasted accents (but never roasty) or a combination thereof. Fruity esters are not required but add depth yet are never high. Hop bitterness to balance the malt. No to low hop flavor is also allowed and should of traditional English character (earthy, floral, orange-citrus, spicy, etc.). Finish ranges from rich and malty to dry and grainy. A subtle butterscotch character is acceptable; however, burnt sugars are not. The malt-hop balance tilts toward malt. Peat smoke is inappropriate.''

'''''Mouthfeel:''''''''''M'''''edium-low to medium body. Low to moderate carbonation. Can be relatively rich and creamy to dry and grainy.

'''''Comments: '''Malt-focused ales that gain the vast majority of their character from specialty malts, never the process. Burning malt or wort sugars via ‘kettle caramelization’ is not traditional nor is any blatantly ‘butterscotch’ character. Most'' ''frequently a draught product. Smoke character is inappropriate as any found traditionally would have come from the peat in'' ''the source water. Scottish ales with smoke character should be entered as a Classic Style Smoked Beer.''

'''''Characteristic Ingredients: '''Originally used Scottish pale malt, grits or flaked maize, and brewers caramel for color. Later adapted to use additional ingredients, such as amber and brown malts, crystal and wheat malts, and roasted grains or dark sugars for color but not for the ‘roasty’ flavor. Sugar adjuncts are traditional. Clean or slightly fruity yeast. Peat- smoked malt is inauthentic and inappropriate.''

'''''Style Comparison: '''Similar character to a Wee Heavy, but much smaller.''

'''Vital Statistics:                       '''OG: 1.035 – 1.040

IBUs:  10 – 20                               FG: 1.010 – 1.015

SRM:  13 – 22                            ABV:  3.2 – 3.9%

'''Commercial Examples: '''Broughton Greenmantle Ale, Caledonia Smooth, McEwan's 70, Orkney Raven Ale, Tennent’s Special Ale

=== ''Version originale BJCP2008'' ===

''9B. Scottish Heavy 70/-''

'''''Aroma:''' Low to medium malty sweetness, sometimes accentuated by low to moderate kettle caramelization. Some examples have a low hop aroma, light fruitiness, low diacetyl, and/or a low to moderate peaty aroma (all are optional). The peaty aroma is sometimes perceived as earthy, smoky or very lightly roasted.''

'''''Appearance:''' Deep amber to dark copper. Usually very clear due to long, cool fermentations. Low to moderate, creamy off-white to light tan-colored head.''

'''''Flavor:''' Malt is the primary flavor, but isn’t overly strong. The initial malty sweetness is usually accentuated by a low to moderate kettle caramelization, and is sometimes accompanied by a low diacetyl component. Fruity esters may be moderate to none. Hop bitterness is low to moderate, but the balance will always be towards the malt (although not always by much). Hop flavor is low to none. A low to moderate peaty character is optional, and may be perceived as earthy or smoky. Generally has a grainy, dry finish due to small amounts of unmalted roasted barley.''

'''''Mouthfeel:''' Medium-low to medium body. Low to moderate carbonation. Sometimes a bit creamy, but often quite dry due to use of roasted barley.''

'''''Overall Impression:''' Cleanly malty with a drying finish, perhaps a few esters, and on occasion a faint bit of peaty earthiness (smoke). Most beers finish fairly dry considering their relatively sweet palate, and as such have a different balance than strong Scotch ales.''

'''''Comments:''' The malt-hop balance is slightly to moderately tilted towards the malt side. Any caramelization comes from kettle caramelization and not caramel malt (and is sometimes confused with diacetyl). Although unusual, any smoked character is yeast- or water-derived and not from the use of peat-smoked malts. Use of peat-smoked malt to replicate the peaty character should be restrained; overly smoky beers should be entered in the Other Smoked Beer category (22B) rather than here.''

'''''History:''' Traditional Scottish session beers reflecting the indigenous ingredients (water, malt), with less hops than their English counterparts (due to the need to import them). Long, cool fermentations are traditionally used in Scottish brewing.''

'''''Ingredients:''' Scottish or English pale base malt. Small amounts of roasted barley add color and flavor, and lend a dry, slightly roasty finish. English hops. Clean, relatively un-attenuative ale yeast. Some commercial brewers add small amounts of crystal, amber, or wheat malts, and adjuncts such as sugar. The optional peaty, earthy and/or smoky character comes from the traditional yeast and from the local malt and water rather than using smoked malts.''

 '''''Vital Statistics''':''

{| border="1" cellpadding="5"
|-
| 
| ''OG: 1.035 – 1.040''
|-
| ''IBUs: 10 – 25''
| ''FG: 1.010 – 1.015''
|-
| ''SRM: 9 – 17''
| ''ABV: 3.2 – 3.9%''
|}

 
'''''Commercial Examples:''' Caledonian 70/- (Caledonian Amber Ale in the US), Belhaven 70/-, Orkney Raven Ale, Maclay 70/-, Tennents Special, Broughton Greenmantle Àle''</div>[[Category:AFIBRA]] [[Category:Guides de style]] [[Category:Styles|Scottish]]

Guide de styles BJCP 2015/14B. Scottish Heavy

2015-08-14T16:33:18Z

Chente :

''modèle de fiche : 1.03''
=== Impression générale ===
''Une bière maltée, généralement avec des caramels, avec peut-être quelques esthers et occasionnellement un arrière goût de caramel au beurre. Les houblons ne sont utilisés que pour équilibrer et supporter le malt. Le caractère malté peut varier de goût de céréale simple à un goût riche, toasté et caramel, mais il ne présente jamais un caractère torréfié, et encore moins un caractère de tourbe fumée. Traditionnellement les ales écossaises sont les plus foncées, parfois presque noires, mais sans aller sur un caractère de brûlé, ou de torréfié.''

=== Arôme ===

''Low to medium maltiness, often with flavors of toasted breadcrumbs, lady fingers, and English biscuits. Low to medium caramel and low butterscotch is allowable. Light pome fruitiness in best examples. May have low traditional English hop aroma (earthy, floral, orange-citrus, spicy, etc.). Peat smoke is inappropriate.''

''Low to medium malty sweetness, sometimes accentuated by low to moderate kettle caramelization. Some examples have a low hop aroma, light fruitiness, low diacetyl, and/or a low to moderate peaty aroma (all are optional). The peaty aroma is sometimes perceived as earthy, smoky or very lightly roasted.''

=== Apparence ===

''Pale copper to very dark brown. Clear. Low to moderate, creamy off-white.''

''Deep amber to dark copper. Usually very clear due to long, cool fermentations. Low to moderate, creamy off-white to light tan-colored head''

=== Saveur ===

''Entirely malt-focused, with flavors ranging from pale, bready malt with caramel overtones to rich-toasty malt with roasted accents (but never roasty) or a combination thereof. Fruity esters are not required but add depth yet are never high. Hop bitterness to balance the malt. No to low hop flavor is also allowed and should of traditional English character (earthy, floral, orange-citrus, spicy, etc.). Finish ranges from rich and malty to dry and grainy. A subtle butterscotch character is acceptable; however, burnt sugars are not. The malt-hop balance tilts toward malt. Peat smoke is inappropriate.''
''Malt is the primary flavor, but isn’t overly strong. The initial malty sweetness is usually accentuated by a low to moderate kettle caramelization, and is sometimes accompanied by a low diacetyl component. Fruity esters may be moderate to none. Hop bitterness is low to moderate, but the balance will always be towards the malt (although not always by much). Hop flavor is low to none. A low to moderate peaty character is optional, and may be perceived as earthy or smoky. Generally has a grainy, dry finish due to small amounts of unmalted roasted barley.''

=== Corps ===

'''''Mouthfeel:''''''''''M'''''edium-low to medium body. Low to moderate carbonation. Can be relatively rich and creamy to dry and grainy.
<div>''Medium-low to medium body. Low to moderate carbonation. Sometimes a bit creamy, but often quite dry due to use of roasted barley.'' </div>

=== Commentaires ===

''Malt-focused ales that gain the vast majority of their character from specialty malts, never the process. Burning malt or wort sugars via ‘kettle caramelization’ is not traditional nor is any blatantly ‘butterscotch’ character. Most'' ''frequently a draught product. Smoke character is inappropriate as any found traditionally would have come from the peat in'' ''the source water. Scottish ales with smoke character should be entered as a Classic Style Smoked Beer.''

''The malt-hop balance is slightly to moderately tilted towards the malt side. Any caramelization comes from kettle caramelization and not caramel malt (and is sometimes confused with diacetyl). Although unusual, any smoked character is yeast- or water-derived and not from the use of peat-smoked malts. Use of peat-smoked malt to replicate the peaty character should be restrained; overly smoky beers should be entered in the Other Smoked Beer category (22B) rather than here.''

=== Histoire ===

Histoire

=== Ingrédients ===

Ingrédients

=== Discussion sur le style ===

Lien vers sujet du forum (vous devez être contributeur pour accéder à ces sujets)

=== En chiffres ===

{| class="wikitable" style="width: 182px"
|-
! style="width: 74px" | DI 
| style="width: 89px; text-align: center" | 1030-1039 
|-
! style="width: 74px" | DF 
| style="width: 89px; text-align: center" | 1008-1012 
|-
! style="width: 74px" |  IBUs
| style="width: 89px; text-align: center" | 10-25 
|-
! style="width: 74px" | EBC
| style="width: 89px; text-align: center" | 4-16 
|-
! style="width: 74px" | A/V
| style="width: 89px; text-align: center" | 4.3-5.6% 
|}

=== Exemples commerciaux ===

''Brasserie - Bière, Brasserie - Bière, ...''

 

=== ''Version originale BJCP2015'' ===
<div>
'''''Overall Impression: '''A malt-focused, generally caramelly beer with perhaps a few esters and occasionally a butterscotch aftertaste. Hops only to balance and support the malt. The malt character can range from dry and grainy to rich, toasty, and caramelly, but is never roasty and especially never has a peat smoke character.''

'''''Aroma: '''Low to medium maltiness, often with flavors of toasted breadcrumbs, lady fingers, and English biscuits. Low to medium caramel and low butterscotch is allowable. Light pome fruitiness in best examples. May have low traditional English hop aroma (earthy, floral, orange-citrus, spicy, etc.). Peat smoke is inappropriate.''

'''''Appearance: '''Pale copper to very dark brown. Clear. Low to moderate, creamy off-white.''

'''''Flavor: '''Entirely malt-focused, with flavors ranging from pale, bready malt with caramel overtones to rich-toasty malt with roasted accents (but never roasty) or a combination thereof. Fruity esters are not required but add depth yet are never high. Hop bitterness to balance the malt. No to low hop flavor is also allowed and should of traditional English character (earthy, floral, orange-citrus, spicy, etc.). Finish ranges from rich and malty to dry and grainy. A subtle butterscotch character is acceptable; however, burnt sugars are not. The malt-hop balance tilts toward malt. Peat smoke is inappropriate.''

'''''Mouthfeel:''''''''''M'''''edium-low to medium body. Low to moderate carbonation. Can be relatively rich and creamy to dry and grainy.

'''''Comments: '''Malt-focused ales that gain the vast majority of their character from specialty malts, never the process. Burning malt or wort sugars via ‘kettle caramelization’ is not traditional nor is any blatantly ‘butterscotch’ character. Most'' ''frequently a draught product. Smoke character is inappropriate as any found traditionally would have come from the peat in'' ''the source water. Scottish ales with smoke character should be entered as a Classic Style Smoked Beer.''

'''''Characteristic Ingredients: '''Originally used Scottish pale malt, grits or flaked maize, and brewers caramel for color. Later adapted to use additional ingredients, such as amber and brown malts, crystal and wheat malts, and roasted grains or dark sugars for color but not for the ‘roasty’ flavor. Sugar adjuncts are traditional. Clean or slightly fruity yeast. Peat- smoked malt is inauthentic and inappropriate.''

'''''Style Comparison: '''Similar character to a Wee Heavy, but much smaller.''

'''Vital Statistics:                       '''OG: 1.035 – 1.040

IBUs:  10 – 20                               FG: 1.010 – 1.015

SRM:  13 – 22                            ABV:  3.2 – 3.9%

'''Commercial Examples: '''Broughton Greenmantle Ale, Caledonia Smooth, McEwan's 70, Orkney Raven Ale, Tennent’s Special Ale

=== ''Version originale BJCP2008'' ===

''9B. Scottish Heavy 70/-''

'''''Aroma:''' Low to medium malty sweetness, sometimes accentuated by low to moderate kettle caramelization. Some examples have a low hop aroma, light fruitiness, low diacetyl, and/or a low to moderate peaty aroma (all are optional). The peaty aroma is sometimes perceived as earthy, smoky or very lightly roasted.''

'''''Appearance:''' Deep amber to dark copper. Usually very clear due to long, cool fermentations. Low to moderate, creamy off-white to light tan-colored head.''

'''''Flavor:''' Malt is the primary flavor, but isn’t overly strong. The initial malty sweetness is usually accentuated by a low to moderate kettle caramelization, and is sometimes accompanied by a low diacetyl component. Fruity esters may be moderate to none. Hop bitterness is low to moderate, but the balance will always be towards the malt (although not always by much). Hop flavor is low to none. A low to moderate peaty character is optional, and may be perceived as earthy or smoky. Generally has a grainy, dry finish due to small amounts of unmalted roasted barley.''

'''''Mouthfeel:''' Medium-low to medium body. Low to moderate carbonation. Sometimes a bit creamy, but often quite dry due to use of roasted barley.''

'''''Overall Impression:''' Cleanly malty with a drying finish, perhaps a few esters, and on occasion a faint bit of peaty earthiness (smoke). Most beers finish fairly dry considering their relatively sweet palate, and as such have a different balance than strong Scotch ales.''

'''''Comments:''' The malt-hop balance is slightly to moderately tilted towards the malt side. Any caramelization comes from kettle caramelization and not caramel malt (and is sometimes confused with diacetyl). Although unusual, any smoked character is yeast- or water-derived and not from the use of peat-smoked malts. Use of peat-smoked malt to replicate the peaty character should be restrained; overly smoky beers should be entered in the Other Smoked Beer category (22B) rather than here.''

'''''History:''' Traditional Scottish session beers reflecting the indigenous ingredients (water, malt), with less hops than their English counterparts (due to the need to import them). Long, cool fermentations are traditionally used in Scottish brewing.''

'''''Ingredients:''' Scottish or English pale base malt. Small amounts of roasted barley add color and flavor, and lend a dry, slightly roasty finish. English hops. Clean, relatively un-attenuative ale yeast. Some commercial brewers add small amounts of crystal, amber, or wheat malts, and adjuncts such as sugar. The optional peaty, earthy and/or smoky character comes from the traditional yeast and from the local malt and water rather than using smoked malts.''

 '''''Vital Statistics''':''

{| border="1" cellpadding="5"
|-
| 
| ''OG: 1.035 – 1.040''
|-
| ''IBUs: 10 – 25''
| ''FG: 1.010 – 1.015''
|-
| ''SRM: 9 – 17''
| ''ABV: 3.2 – 3.9%''
|}

 
'''''Commercial Examples:''' Caledonian 70/- (Caledonian Amber Ale in the US), Belhaven 70/-, Orkney Raven Ale, Maclay 70/-, Tennents Special, Broughton Greenmantle Àle''</div>[[Category:AFIBRA]] [[Category:Guides de style]] [[Category:Styles|Scottish]]

Guide de styles BJCP 2015/14B. Scottish Heavy

2015-06-28T11:33:42Z

Chente :

''modèle de fiche : 1.03''
=== Impression générale ===

''A malt-focused, generally caramelly beer with perhaps a few esters and occasionally a butterscotch aftertaste. Hops only to balance and support the malt. The malt character can range from dry and grainy to rich, toasty, and caramelly, but is never roasty and especially never has a peat smoke character.

''Cleanly malty with a drying finish, perhaps a few esters, and on occasion a faint bit of peaty earthiness (smoke). Most beers finish fairly dry considering their relatively sweet palate, and as such have a different balance than strong Scotch ales.''

=== Arôme ===

''Low to medium maltiness, often with flavors of toasted breadcrumbs, lady fingers, and English biscuits. Low to medium caramel and low butterscotch is allowable. Light pome fruitiness in best examples. May have low traditional English hop aroma (earthy, floral, orange-citrus, spicy, etc.). Peat smoke is inappropriate.''

''Low to medium malty sweetness, sometimes accentuated by low to moderate kettle caramelization. Some examples have a low hop aroma, light fruitiness, low diacetyl, and/or a low to moderate peaty aroma (all are optional). The peaty aroma is sometimes perceived as earthy, smoky or very lightly roasted.''

=== Apparence ===

''Pale copper to very dark brown. Clear. Low to moderate, creamy off-white.''

''Deep amber to dark copper. Usually very clear due to long, cool fermentations. Low to moderate, creamy off-white to light tan-colored head''

=== Saveur ===

''Entirely malt-focused, with flavors ranging from pale, bready malt with caramel overtones to rich-toasty malt with roasted accents (but never roasty) or a combination thereof. Fruity esters are not required but add depth yet are never high. Hop bitterness to balance the malt. No to low hop flavor is also allowed and should of traditional English character (earthy, floral, orange-citrus, spicy, etc.). Finish ranges from rich and malty to dry and grainy. A subtle butterscotch character is acceptable; however, burnt sugars are not. The malt-hop balance tilts toward malt. Peat smoke is inappropriate.''
''Malt is the primary flavor, but isn’t overly strong. The initial malty sweetness is usually accentuated by a low to moderate kettle caramelization, and is sometimes accompanied by a low diacetyl component. Fruity esters may be moderate to none. Hop bitterness is low to moderate, but the balance will always be towards the malt (although not always by much). Hop flavor is low to none. A low to moderate peaty character is optional, and may be perceived as earthy or smoky. Generally has a grainy, dry finish due to small amounts of unmalted roasted barley.''

=== Corps ===

'''''Mouthfeel:''''''''''M'''''edium-low to medium body. Low to moderate carbonation. Can be relatively rich and creamy to dry and grainy.
<div>''Medium-low to medium body. Low to moderate carbonation. Sometimes a bit creamy, but often quite dry due to use of roasted barley.'' </div>

=== Commentaires ===

''Malt-focused ales that gain the vast majority of their character from specialty malts, never the process. Burning malt or wort sugars via ‘kettle caramelization’ is not traditional nor is any blatantly ‘butterscotch’ character. Most'' ''frequently a draught product. Smoke character is inappropriate as any found traditionally would have come from the peat in'' ''the source water. Scottish ales with smoke character should be entered as a Classic Style Smoked Beer.''

''The malt-hop balance is slightly to moderately tilted towards the malt side. Any caramelization comes from kettle caramelization and not caramel malt (and is sometimes confused with diacetyl). Although unusual, any smoked character is yeast- or water-derived and not from the use of peat-smoked malts. Use of peat-smoked malt to replicate the peaty character should be restrained; overly smoky beers should be entered in the Other Smoked Beer category (22B) rather than here.''

=== Histoire ===

Histoire

=== Ingrédients ===

Ingrédients

=== Discussion sur le style ===

Lien vers sujet du forum (vous devez être contributeur pour accéder à ces sujets)

=== En chiffres ===

{| class="wikitable" style="width: 182px"
|-
! style="width: 74px" | DI 
| style="width: 89px; text-align: center" | 1030-1039 
|-
! style="width: 74px" | DF 
| style="width: 89px; text-align: center" | 1008-1012 
|-
! style="width: 74px" |  IBUs
| style="width: 89px; text-align: center" | 10-25 
|-
! style="width: 74px" | EBC
| style="width: 89px; text-align: center" | 4-16 
|-
! style="width: 74px" | A/V
| style="width: 89px; text-align: center" | 4.3-5.6% 
|}

=== Exemples commerciaux ===

''Brasserie - Bière, Brasserie - Bière, ...''

 

=== ''Version originale BJCP2015'' ===
<div>
'''''Overall Impression: '''A malt-focused, generally caramelly beer with perhaps a few esters and occasionally a butterscotch aftertaste. Hops only to balance and support the malt. The malt character can range from dry and grainy to rich, toasty, and caramelly, but is never roasty and especially never has a peat smoke character.''

'''''Aroma: '''Low to medium maltiness, often with flavors of toasted breadcrumbs, lady fingers, and English biscuits. Low to medium caramel and low butterscotch is allowable. Light pome fruitiness in best examples. May have low traditional English hop aroma (earthy, floral, orange-citrus, spicy, etc.). Peat smoke is inappropriate.''

'''''Appearance: '''Pale copper to very dark brown. Clear. Low to moderate, creamy off-white.''

'''''Flavor: '''Entirely malt-focused, with flavors ranging from pale, bready malt with caramel overtones to rich-toasty malt with roasted accents (but never roasty) or a combination thereof. Fruity esters are not required but add depth yet are never high. Hop bitterness to balance the malt. No to low hop flavor is also allowed and should of traditional English character (earthy, floral, orange-citrus, spicy, etc.). Finish ranges from rich and malty to dry and grainy. A subtle butterscotch character is acceptable; however, burnt sugars are not. The malt-hop balance tilts toward malt. Peat smoke is inappropriate.''

'''''Mouthfeel:''''''''''M'''''edium-low to medium body. Low to moderate carbonation. Can be relatively rich and creamy to dry and grainy.

'''''Comments: '''Malt-focused ales that gain the vast majority of their character from specialty malts, never the process. Burning malt or wort sugars via ‘kettle caramelization’ is not traditional nor is any blatantly ‘butterscotch’ character. Most'' ''frequently a draught product. Smoke character is inappropriate as any found traditionally would have come from the peat in'' ''the source water. Scottish ales with smoke character should be entered as a Classic Style Smoked Beer.''

'''''Characteristic Ingredients: '''Originally used Scottish pale malt, grits or flaked maize, and brewers caramel for color. Later adapted to use additional ingredients, such as amber and brown malts, crystal and wheat malts, and roasted grains or dark sugars for color but not for the ‘roasty’ flavor. Sugar adjuncts are traditional. Clean or slightly fruity yeast. Peat- smoked malt is inauthentic and inappropriate.''

'''''Style Comparison: '''Similar character to a Wee Heavy, but much smaller.''

'''Vital Statistics:                       '''OG: 1.035 – 1.040

IBUs:  10 – 20                               FG: 1.010 – 1.015

SRM:  13 – 22                            ABV:  3.2 – 3.9%

'''Commercial Examples: '''Broughton Greenmantle Ale, Caledonia Smooth, McEwan's 70, Orkney Raven Ale, Tennent’s Special Ale

=== ''Version originale BJCP2008'' ===

''9B. Scottish Heavy 70/-''

'''''Aroma:''' Low to medium malty sweetness, sometimes accentuated by low to moderate kettle caramelization. Some examples have a low hop aroma, light fruitiness, low diacetyl, and/or a low to moderate peaty aroma (all are optional). The peaty aroma is sometimes perceived as earthy, smoky or very lightly roasted.''

'''''Appearance:''' Deep amber to dark copper. Usually very clear due to long, cool fermentations. Low to moderate, creamy off-white to light tan-colored head.''

'''''Flavor:''' Malt is the primary flavor, but isn’t overly strong. The initial malty sweetness is usually accentuated by a low to moderate kettle caramelization, and is sometimes accompanied by a low diacetyl component. Fruity esters may be moderate to none. Hop bitterness is low to moderate, but the balance will always be towards the malt (although not always by much). Hop flavor is low to none. A low to moderate peaty character is optional, and may be perceived as earthy or smoky. Generally has a grainy, dry finish due to small amounts of unmalted roasted barley.''

'''''Mouthfeel:''' Medium-low to medium body. Low to moderate carbonation. Sometimes a bit creamy, but often quite dry due to use of roasted barley.''

'''''Overall Impression:''' Cleanly malty with a drying finish, perhaps a few esters, and on occasion a faint bit of peaty earthiness (smoke). Most beers finish fairly dry considering their relatively sweet palate, and as such have a different balance than strong Scotch ales.''

'''''Comments:''' The malt-hop balance is slightly to moderately tilted towards the malt side. Any caramelization comes from kettle caramelization and not caramel malt (and is sometimes confused with diacetyl). Although unusual, any smoked character is yeast- or water-derived and not from the use of peat-smoked malts. Use of peat-smoked malt to replicate the peaty character should be restrained; overly smoky beers should be entered in the Other Smoked Beer category (22B) rather than here.''

'''''History:''' Traditional Scottish session beers reflecting the indigenous ingredients (water, malt), with less hops than their English counterparts (due to the need to import them). Long, cool fermentations are traditionally used in Scottish brewing.''

'''''Ingredients:''' Scottish or English pale base malt. Small amounts of roasted barley add color and flavor, and lend a dry, slightly roasty finish. English hops. Clean, relatively un-attenuative ale yeast. Some commercial brewers add small amounts of crystal, amber, or wheat malts, and adjuncts such as sugar. The optional peaty, earthy and/or smoky character comes from the traditional yeast and from the local malt and water rather than using smoked malts.''

 '''''Vital Statistics''':''

{| border="1" cellpadding="5"
|-
| 
| ''OG: 1.035 – 1.040''
|-
| ''IBUs: 10 – 25''
| ''FG: 1.010 – 1.015''
|-
| ''SRM: 9 – 17''
| ''ABV: 3.2 – 3.9%''
|}

 
'''''Commercial Examples:''' Caledonian 70/- (Caledonian Amber Ale in the US), Belhaven 70/-, Orkney Raven Ale, Maclay 70/-, Tennents Special, Broughton Greenmantle Àle''</div>[[Category:AFIBRA]] [[Category:Guides de style]] [[Category:Styles|Scottish]]

Guide de styles BJCP 2015/14B. Scottish Heavy

2015-06-28T11:33:20Z

Chente :

''modèle de fiche : 1.03''
=== Impression générale ===

''A malt-focused, generally caramelly beer with perhaps a few esters and occasionally a butterscotch aftertaste. Hops only to balance and support the malt. The malt character can range from dry and grainy to rich, toasty, and caramelly, but is never roasty and especially never has a peat smoke character.

''Cleanly malty with a drying finish, perhaps a few esters, and on occasion a faint bit of peaty earthiness (smoke). Most beers finish fairly dry considering their relatively sweet palate, and as such have a different balance than strong Scotch ales.''

=== Arôme ===

''Low to medium maltiness, often with flavors of toasted breadcrumbs, lady fingers, and English biscuits. Low to medium caramel and low butterscotch is allowable. Light pome fruitiness in best examples. May have low traditional English hop aroma (earthy, floral, orange-citrus, spicy, etc.). Peat smoke is inappropriate.''

''Low to medium malty sweetness, sometimes accentuated by low to moderate kettle caramelization. Some examples have a low hop aroma, light fruitiness, low diacetyl, and/or a low to moderate peaty aroma (all are optional). The peaty aroma is sometimes perceived as earthy, smoky or very lightly roasted.''

=== Apparence ===

''Pale copper to very dark brown. Clear. Low to moderate, creamy off-white.''

''Deep amber to dark copper. Usually very clear due to long, cool fermentations. Low to moderate, creamy off-white to light tan-colored head''

=== Saveur ===

''Entirely malt-focused, with flavors ranging from pale, bready malt with caramel overtones to rich-toasty malt with roasted accents (but never roasty) or a combination thereof. Fruity esters are not required but add depth yet are never high. Hop bitterness to balance the malt. No to low hop flavor is also allowed and should of traditional English character (earthy, floral, orange-citrus, spicy, etc.). Finish ranges from rich and malty to dry and grainy. A subtle butterscotch character is acceptable; however, burnt sugars are not. The malt-hop balance tilts toward malt. Peat smoke is inappropriate.''
''Malt is the primary flavor, but isn’t overly strong. The initial malty sweetness is usually accentuated by a low to moderate kettle caramelization, and is sometimes accompanied by a low diacetyl component. Fruity esters may be moderate to none. Hop bitterness is low to moderate, but the balance will always be towards the malt (although not always by much). Hop flavor is low to none. A low to moderate peaty character is optional, and may be perceived as earthy or smoky. Generally has a grainy, dry finish due to small amounts of unmalted roasted barley.''

=== Corps ===

'''''Mouthfeel:''''''''''M'''''edium-low to medium body. Low to moderate carbonation. Can be relatively rich and creamy to dry and grainy.
<div>''Medium-low to medium body. Low to moderate carbonation. Sometimes a bit creamy, but often quite dry due to use of roasted barley.'' </div>

=== Commentaires ===

''Malt-focused ales that gain the vast majority of their character from specialty malts, never the process. Burning malt or wort sugars via ‘kettle caramelization’ is not traditional nor is any blatantly ‘butterscotch’ character. Most'' ''frequently a draught product. Smoke character is inappropriate as any found traditionally would have come from the peat in'' ''the source water. Scottish ales with smoke character should be entered as a Classic Style Smoked Beer.''

=== Histoire ===

Histoire

=== Ingrédients ===

Ingrédients

=== Discussion sur le style ===

Lien vers sujet du forum (vous devez être contributeur pour accéder à ces sujets)

=== En chiffres ===

{| class="wikitable" style="width: 182px"
|-
! style="width: 74px" | DI 
| style="width: 89px; text-align: center" | 1030-1039 
|-
! style="width: 74px" | DF 
| style="width: 89px; text-align: center" | 1008-1012 
|-
! style="width: 74px" |  IBUs
| style="width: 89px; text-align: center" | 10-25 
|-
! style="width: 74px" | EBC
| style="width: 89px; text-align: center" | 4-16 
|-
! style="width: 74px" | A/V
| style="width: 89px; text-align: center" | 4.3-5.6% 
|}

=== Exemples commerciaux ===

''Brasserie - Bière, Brasserie - Bière, ...''

 

=== ''Version originale BJCP2015'' ===
<div>
'''''Overall Impression: '''A malt-focused, generally caramelly beer with perhaps a few esters and occasionally a butterscotch aftertaste. Hops only to balance and support the malt. The malt character can range from dry and grainy to rich, toasty, and caramelly, but is never roasty and especially never has a peat smoke character.''

'''''Aroma: '''Low to medium maltiness, often with flavors of toasted breadcrumbs, lady fingers, and English biscuits. Low to medium caramel and low butterscotch is allowable. Light pome fruitiness in best examples. May have low traditional English hop aroma (earthy, floral, orange-citrus, spicy, etc.). Peat smoke is inappropriate.''

'''''Appearance: '''Pale copper to very dark brown. Clear. Low to moderate, creamy off-white.''

'''''Flavor: '''Entirely malt-focused, with flavors ranging from pale, bready malt with caramel overtones to rich-toasty malt with roasted accents (but never roasty) or a combination thereof. Fruity esters are not required but add depth yet are never high. Hop bitterness to balance the malt. No to low hop flavor is also allowed and should of traditional English character (earthy, floral, orange-citrus, spicy, etc.). Finish ranges from rich and malty to dry and grainy. A subtle butterscotch character is acceptable; however, burnt sugars are not. The malt-hop balance tilts toward malt. Peat smoke is inappropriate.''

'''''Mouthfeel:''''''''''M'''''edium-low to medium body. Low to moderate carbonation. Can be relatively rich and creamy to dry and grainy.

'''''Comments: '''Malt-focused ales that gain the vast majority of their character from specialty malts, never the process. Burning malt or wort sugars via ‘kettle caramelization’ is not traditional nor is any blatantly ‘butterscotch’ character. Most'' ''frequently a draught product. Smoke character is inappropriate as any found traditionally would have come from the peat in'' ''the source water. Scottish ales with smoke character should be entered as a Classic Style Smoked Beer.''

'''''Characteristic Ingredients: '''Originally used Scottish pale malt, grits or flaked maize, and brewers caramel for color. Later adapted to use additional ingredients, such as amber and brown malts, crystal and wheat malts, and roasted grains or dark sugars for color but not for the ‘roasty’ flavor. Sugar adjuncts are traditional. Clean or slightly fruity yeast. Peat- smoked malt is inauthentic and inappropriate.''

'''''Style Comparison: '''Similar character to a Wee Heavy, but much smaller.''

'''Vital Statistics:                       '''OG: 1.035 – 1.040

IBUs:  10 – 20                               FG: 1.010 – 1.015

SRM:  13 – 22                            ABV:  3.2 – 3.9%

'''Commercial Examples: '''Broughton Greenmantle Ale, Caledonia Smooth, McEwan's 70, Orkney Raven Ale, Tennent’s Special Ale

=== ''Version originale BJCP2008'' ===

''9B. Scottish Heavy 70/-''

'''''Aroma:''' Low to medium malty sweetness, sometimes accentuated by low to moderate kettle caramelization. Some examples have a low hop aroma, light fruitiness, low diacetyl, and/or a low to moderate peaty aroma (all are optional). The peaty aroma is sometimes perceived as earthy, smoky or very lightly roasted.''

'''''Appearance:''' Deep amber to dark copper. Usually very clear due to long, cool fermentations. Low to moderate, creamy off-white to light tan-colored head.''

'''''Flavor:''' Malt is the primary flavor, but isn’t overly strong. The initial malty sweetness is usually accentuated by a low to moderate kettle caramelization, and is sometimes accompanied by a low diacetyl component. Fruity esters may be moderate to none. Hop bitterness is low to moderate, but the balance will always be towards the malt (although not always by much). Hop flavor is low to none. A low to moderate peaty character is optional, and may be perceived as earthy or smoky. Generally has a grainy, dry finish due to small amounts of unmalted roasted barley.''

'''''Mouthfeel:''' Medium-low to medium body. Low to moderate carbonation. Sometimes a bit creamy, but often quite dry due to use of roasted barley.''

'''''Overall Impression:''' Cleanly malty with a drying finish, perhaps a few esters, and on occasion a faint bit of peaty earthiness (smoke). Most beers finish fairly dry considering their relatively sweet palate, and as such have a different balance than strong Scotch ales.''

'''''Comments:''' The malt-hop balance is slightly to moderately tilted towards the malt side. Any caramelization comes from kettle caramelization and not caramel malt (and is sometimes confused with diacetyl). Although unusual, any smoked character is yeast- or water-derived and not from the use of peat-smoked malts. Use of peat-smoked malt to replicate the peaty character should be restrained; overly smoky beers should be entered in the Other Smoked Beer category (22B) rather than here.''

'''''History:''' Traditional Scottish session beers reflecting the indigenous ingredients (water, malt), with less hops than their English counterparts (due to the need to import them). Long, cool fermentations are traditionally used in Scottish brewing.''

'''''Ingredients:''' Scottish or English pale base malt. Small amounts of roasted barley add color and flavor, and lend a dry, slightly roasty finish. English hops. Clean, relatively un-attenuative ale yeast. Some commercial brewers add small amounts of crystal, amber, or wheat malts, and adjuncts such as sugar. The optional peaty, earthy and/or smoky character comes from the traditional yeast and from the local malt and water rather than using smoked malts.''

 '''''Vital Statistics''':''

{| border="1" cellpadding="5"
|-
| 
| ''OG: 1.035 – 1.040''
|-
| ''IBUs: 10 – 25''
| ''FG: 1.010 – 1.015''
|-
| ''SRM: 9 – 17''
| ''ABV: 3.2 – 3.9%''
|}

 
'''''Commercial Examples:''' Caledonian 70/- (Caledonian Amber Ale in the US), Belhaven 70/-, Orkney Raven Ale, Maclay 70/-, Tennents Special, Broughton Greenmantle Àle''</div>[[Category:AFIBRA]] [[Category:Guides de style]] [[Category:Styles|Scottish]]

Guide de styles BJCP 2015/14B. Scottish Heavy

2015-06-28T11:33:01Z

Chente :

''modèle de fiche : 1.03''
=== Impression générale ===

''A malt-focused, generally caramelly beer with perhaps a few esters and occasionally a butterscotch aftertaste. Hops only to balance and support the malt. The malt character can range from dry and grainy to rich, toasty, and caramelly, but is never roasty and especially never has a peat smoke character.

''Cleanly malty with a drying finish, perhaps a few esters, and on occasion a faint bit of peaty earthiness (smoke). Most beers finish fairly dry considering their relatively sweet palate, and as such have a different balance than strong Scotch ales.''

=== Arôme ===

''Low to medium maltiness, often with flavors of toasted breadcrumbs, lady fingers, and English biscuits. Low to medium caramel and low butterscotch is allowable. Light pome fruitiness in best examples. May have low traditional English hop aroma (earthy, floral, orange-citrus, spicy, etc.). Peat smoke is inappropriate.''

''Low to medium malty sweetness, sometimes accentuated by low to moderate kettle caramelization. Some examples have a low hop aroma, light fruitiness, low diacetyl, and/or a low to moderate peaty aroma (all are optional). The peaty aroma is sometimes perceived as earthy, smoky or very lightly roasted.''

=== Apparence ===

''Pale copper to very dark brown. Clear. Low to moderate, creamy off-white.''

''Deep amber to dark copper. Usually very clear due to long, cool fermentations. Low to moderate, creamy off-white to light tan-colored head''

=== Saveur ===

''Entirely malt-focused, with flavors ranging from pale, bready malt with caramel overtones to rich-toasty malt with roasted accents (but never roasty) or a combination thereof. Fruity esters are not required but add depth yet are never high. Hop bitterness to balance the malt. No to low hop flavor is also allowed and should of traditional English character (earthy, floral, orange-citrus, spicy, etc.). Finish ranges from rich and malty to dry and grainy. A subtle butterscotch character is acceptable; however, burnt sugars are not. The malt-hop balance tilts toward malt. Peat smoke is inappropriate.''
''Malt is the primary flavor, but isn’t overly strong. The initial malty sweetness is usually accentuated by a low to moderate kettle caramelization, and is sometimes accompanied by a low diacetyl component. Fruity esters may be moderate to none. Hop bitterness is low to moderate, but the balance will always be towards the malt (although not always by much). Hop flavor is low to none. A low to moderate peaty character is optional, and may be perceived as earthy or smoky. Generally has a grainy, dry finish due to small amounts of unmalted roasted barley.''

=== Corps ===

'''''Mouthfeel:''''''''''M'''''edium-low to medium body. Low to moderate carbonation. Can be relatively rich and creamy to dry and grainy.
<div>''Medium-low to medium body. Low to moderate carbonation. Sometimes a bit creamy, but often quite dry due to use of roasted barley.'' </div>

=== Commentaires ===

Commentaires

=== Histoire ===

Histoire

=== Ingrédients ===

Ingrédients

=== Discussion sur le style ===

Lien vers sujet du forum (vous devez être contributeur pour accéder à ces sujets)

=== En chiffres ===

{| class="wikitable" style="width: 182px"
|-
! style="width: 74px" | DI 
| style="width: 89px; text-align: center" | 1030-1039 
|-
! style="width: 74px" | DF 
| style="width: 89px; text-align: center" | 1008-1012 
|-
! style="width: 74px" |  IBUs
| style="width: 89px; text-align: center" | 10-25 
|-
! style="width: 74px" | EBC
| style="width: 89px; text-align: center" | 4-16 
|-
! style="width: 74px" | A/V
| style="width: 89px; text-align: center" | 4.3-5.6% 
|}

=== Exemples commerciaux ===

''Brasserie - Bière, Brasserie - Bière, ...''

 

=== ''Version originale BJCP2015'' ===
<div>
'''''Overall Impression: '''A malt-focused, generally caramelly beer with perhaps a few esters and occasionally a butterscotch aftertaste. Hops only to balance and support the malt. The malt character can range from dry and grainy to rich, toasty, and caramelly, but is never roasty and especially never has a peat smoke character.''

'''''Aroma: '''Low to medium maltiness, often with flavors of toasted breadcrumbs, lady fingers, and English biscuits. Low to medium caramel and low butterscotch is allowable. Light pome fruitiness in best examples. May have low traditional English hop aroma (earthy, floral, orange-citrus, spicy, etc.). Peat smoke is inappropriate.''

'''''Appearance: '''Pale copper to very dark brown. Clear. Low to moderate, creamy off-white.''

'''''Flavor: '''Entirely malt-focused, with flavors ranging from pale, bready malt with caramel overtones to rich-toasty malt with roasted accents (but never roasty) or a combination thereof. Fruity esters are not required but add depth yet are never high. Hop bitterness to balance the malt. No to low hop flavor is also allowed and should of traditional English character (earthy, floral, orange-citrus, spicy, etc.). Finish ranges from rich and malty to dry and grainy. A subtle butterscotch character is acceptable; however, burnt sugars are not. The malt-hop balance tilts toward malt. Peat smoke is inappropriate.''

'''''Mouthfeel:''''''''''M'''''edium-low to medium body. Low to moderate carbonation. Can be relatively rich and creamy to dry and grainy.

'''''Comments: '''Malt-focused ales that gain the vast majority of their character from specialty malts, never the process. Burning malt or wort sugars via ‘kettle caramelization’ is not traditional nor is any blatantly ‘butterscotch’ character. Most'' ''frequently a draught product. Smoke character is inappropriate as any found traditionally would have come from the peat in'' ''the source water. Scottish ales with smoke character should be entered as a Classic Style Smoked Beer.''

'''''Characteristic Ingredients: '''Originally used Scottish pale malt, grits or flaked maize, and brewers caramel for color. Later adapted to use additional ingredients, such as amber and brown malts, crystal and wheat malts, and roasted grains or dark sugars for color but not for the ‘roasty’ flavor. Sugar adjuncts are traditional. Clean or slightly fruity yeast. Peat- smoked malt is inauthentic and inappropriate.''

'''''Style Comparison: '''Similar character to a Wee Heavy, but much smaller.''

'''Vital Statistics:                       '''OG: 1.035 – 1.040

IBUs:  10 – 20                               FG: 1.010 – 1.015

SRM:  13 – 22                            ABV:  3.2 – 3.9%

'''Commercial Examples: '''Broughton Greenmantle Ale, Caledonia Smooth, McEwan's 70, Orkney Raven Ale, Tennent’s Special Ale

=== ''Version originale BJCP2008'' ===

''9B. Scottish Heavy 70/-''

'''''Aroma:''' Low to medium malty sweetness, sometimes accentuated by low to moderate kettle caramelization. Some examples have a low hop aroma, light fruitiness, low diacetyl, and/or a low to moderate peaty aroma (all are optional). The peaty aroma is sometimes perceived as earthy, smoky or very lightly roasted.''

'''''Appearance:''' Deep amber to dark copper. Usually very clear due to long, cool fermentations. Low to moderate, creamy off-white to light tan-colored head.''

'''''Flavor:''' Malt is the primary flavor, but isn’t overly strong. The initial malty sweetness is usually accentuated by a low to moderate kettle caramelization, and is sometimes accompanied by a low diacetyl component. Fruity esters may be moderate to none. Hop bitterness is low to moderate, but the balance will always be towards the malt (although not always by much). Hop flavor is low to none. A low to moderate peaty character is optional, and may be perceived as earthy or smoky. Generally has a grainy, dry finish due to small amounts of unmalted roasted barley.''

'''''Mouthfeel:''' Medium-low to medium body. Low to moderate carbonation. Sometimes a bit creamy, but often quite dry due to use of roasted barley.''

'''''Overall Impression:''' Cleanly malty with a drying finish, perhaps a few esters, and on occasion a faint bit of peaty earthiness (smoke). Most beers finish fairly dry considering their relatively sweet palate, and as such have a different balance than strong Scotch ales.''

'''''Comments:''' The malt-hop balance is slightly to moderately tilted towards the malt side. Any caramelization comes from kettle caramelization and not caramel malt (and is sometimes confused with diacetyl). Although unusual, any smoked character is yeast- or water-derived and not from the use of peat-smoked malts. Use of peat-smoked malt to replicate the peaty character should be restrained; overly smoky beers should be entered in the Other Smoked Beer category (22B) rather than here.''

'''''History:''' Traditional Scottish session beers reflecting the indigenous ingredients (water, malt), with less hops than their English counterparts (due to the need to import them). Long, cool fermentations are traditionally used in Scottish brewing.''

'''''Ingredients:''' Scottish or English pale base malt. Small amounts of roasted barley add color and flavor, and lend a dry, slightly roasty finish. English hops. Clean, relatively un-attenuative ale yeast. Some commercial brewers add small amounts of crystal, amber, or wheat malts, and adjuncts such as sugar. The optional peaty, earthy and/or smoky character comes from the traditional yeast and from the local malt and water rather than using smoked malts.''

 '''''Vital Statistics''':''

{| border="1" cellpadding="5"
|-
| 
| ''OG: 1.035 – 1.040''
|-
| ''IBUs: 10 – 25''
| ''FG: 1.010 – 1.015''
|-
| ''SRM: 9 – 17''
| ''ABV: 3.2 – 3.9%''
|}

 
'''''Commercial Examples:''' Caledonian 70/- (Caledonian Amber Ale in the US), Belhaven 70/-, Orkney Raven Ale, Maclay 70/-, Tennents Special, Broughton Greenmantle Àle''</div>[[Category:AFIBRA]] [[Category:Guides de style]] [[Category:Styles|Scottish]]

Guide de styles BJCP 2015/14B. Scottish Heavy

2015-06-28T11:32:40Z

Chente :

''modèle de fiche : 1.03''
=== Impression générale ===

''A malt-focused, generally caramelly beer with perhaps a few esters and occasionally a butterscotch aftertaste. Hops only to balance and support the malt. The malt character can range from dry and grainy to rich, toasty, and caramelly, but is never roasty and especially never has a peat smoke character.

''Cleanly malty with a drying finish, perhaps a few esters, and on occasion a faint bit of peaty earthiness (smoke). Most beers finish fairly dry considering their relatively sweet palate, and as such have a different balance than strong Scotch ales.''

=== Arôme ===

''Low to medium maltiness, often with flavors of toasted breadcrumbs, lady fingers, and English biscuits. Low to medium caramel and low butterscotch is allowable. Light pome fruitiness in best examples. May have low traditional English hop aroma (earthy, floral, orange-citrus, spicy, etc.). Peat smoke is inappropriate.''

''Low to medium malty sweetness, sometimes accentuated by low to moderate kettle caramelization. Some examples have a low hop aroma, light fruitiness, low diacetyl, and/or a low to moderate peaty aroma (all are optional). The peaty aroma is sometimes perceived as earthy, smoky or very lightly roasted.''

=== Apparence ===

''Pale copper to very dark brown. Clear. Low to moderate, creamy off-white.''

''Deep amber to dark copper. Usually very clear due to long, cool fermentations. Low to moderate, creamy off-white to light tan-colored head''

=== Saveur ===

''Entirely malt-focused, with flavors ranging from pale, bready malt with caramel overtones to rich-toasty malt with roasted accents (but never roasty) or a combination thereof. Fruity esters are not required but add depth yet are never high. Hop bitterness to balance the malt. No to low hop flavor is also allowed and should of traditional English character (earthy, floral, orange-citrus, spicy, etc.). Finish ranges from rich and malty to dry and grainy. A subtle butterscotch character is acceptable; however, burnt sugars are not. The malt-hop balance tilts toward malt. Peat smoke is inappropriate.''
''Malt is the primary flavor, but isn’t overly strong. The initial malty sweetness is usually accentuated by a low to moderate kettle caramelization, and is sometimes accompanied by a low diacetyl component. Fruity esters may be moderate to none. Hop bitterness is low to moderate, but the balance will always be towards the malt (although not always by much). Hop flavor is low to none. A low to moderate peaty character is optional, and may be perceived as earthy or smoky. Generally has a grainy, dry finish due to small amounts of unmalted roasted barley.''

=== Corps ===

'''''Mouthfeel:''''''''''M'''''edium-low to medium body. Low to moderate carbonation. Can be relatively rich and creamy to dry and grainy.
<div> </div>

=== Commentaires ===

Commentaires

=== Histoire ===

Histoire

=== Ingrédients ===

Ingrédients

=== Discussion sur le style ===

Lien vers sujet du forum (vous devez être contributeur pour accéder à ces sujets)

=== En chiffres ===

{| class="wikitable" style="width: 182px"
|-
! style="width: 74px" | DI 
| style="width: 89px; text-align: center" | 1030-1039 
|-
! style="width: 74px" | DF 
| style="width: 89px; text-align: center" | 1008-1012 
|-
! style="width: 74px" |  IBUs
| style="width: 89px; text-align: center" | 10-25 
|-
! style="width: 74px" | EBC
| style="width: 89px; text-align: center" | 4-16 
|-
! style="width: 74px" | A/V
| style="width: 89px; text-align: center" | 4.3-5.6% 
|}

=== Exemples commerciaux ===

''Brasserie - Bière, Brasserie - Bière, ...''

 

=== ''Version originale BJCP2015'' ===
<div>
'''''Overall Impression: '''A malt-focused, generally caramelly beer with perhaps a few esters and occasionally a butterscotch aftertaste. Hops only to balance and support the malt. The malt character can range from dry and grainy to rich, toasty, and caramelly, but is never roasty and especially never has a peat smoke character.''

'''''Aroma: '''Low to medium maltiness, often with flavors of toasted breadcrumbs, lady fingers, and English biscuits. Low to medium caramel and low butterscotch is allowable. Light pome fruitiness in best examples. May have low traditional English hop aroma (earthy, floral, orange-citrus, spicy, etc.). Peat smoke is inappropriate.''

'''''Appearance: '''Pale copper to very dark brown. Clear. Low to moderate, creamy off-white.''

'''''Flavor: '''Entirely malt-focused, with flavors ranging from pale, bready malt with caramel overtones to rich-toasty malt with roasted accents (but never roasty) or a combination thereof. Fruity esters are not required but add depth yet are never high. Hop bitterness to balance the malt. No to low hop flavor is also allowed and should of traditional English character (earthy, floral, orange-citrus, spicy, etc.). Finish ranges from rich and malty to dry and grainy. A subtle butterscotch character is acceptable; however, burnt sugars are not. The malt-hop balance tilts toward malt. Peat smoke is inappropriate.''

'''''Mouthfeel:''''''''''M'''''edium-low to medium body. Low to moderate carbonation. Can be relatively rich and creamy to dry and grainy.

'''''Comments: '''Malt-focused ales that gain the vast majority of their character from specialty malts, never the process. Burning malt or wort sugars via ‘kettle caramelization’ is not traditional nor is any blatantly ‘butterscotch’ character. Most'' ''frequently a draught product. Smoke character is inappropriate as any found traditionally would have come from the peat in'' ''the source water. Scottish ales with smoke character should be entered as a Classic Style Smoked Beer.''

'''''Characteristic Ingredients: '''Originally used Scottish pale malt, grits or flaked maize, and brewers caramel for color. Later adapted to use additional ingredients, such as amber and brown malts, crystal and wheat malts, and roasted grains or dark sugars for color but not for the ‘roasty’ flavor. Sugar adjuncts are traditional. Clean or slightly fruity yeast. Peat- smoked malt is inauthentic and inappropriate.''

'''''Style Comparison: '''Similar character to a Wee Heavy, but much smaller.''

'''Vital Statistics:                       '''OG: 1.035 – 1.040

IBUs:  10 – 20                               FG: 1.010 – 1.015

SRM:  13 – 22                            ABV:  3.2 – 3.9%

'''Commercial Examples: '''Broughton Greenmantle Ale, Caledonia Smooth, McEwan's 70, Orkney Raven Ale, Tennent’s Special Ale

=== ''Version originale BJCP2008'' ===

''9B. Scottish Heavy 70/-''

'''''Aroma:''' Low to medium malty sweetness, sometimes accentuated by low to moderate kettle caramelization. Some examples have a low hop aroma, light fruitiness, low diacetyl, and/or a low to moderate peaty aroma (all are optional). The peaty aroma is sometimes perceived as earthy, smoky or very lightly roasted.''

'''''Appearance:''' Deep amber to dark copper. Usually very clear due to long, cool fermentations. Low to moderate, creamy off-white to light tan-colored head.''

'''''Flavor:''' Malt is the primary flavor, but isn’t overly strong. The initial malty sweetness is usually accentuated by a low to moderate kettle caramelization, and is sometimes accompanied by a low diacetyl component. Fruity esters may be moderate to none. Hop bitterness is low to moderate, but the balance will always be towards the malt (although not always by much). Hop flavor is low to none. A low to moderate peaty character is optional, and may be perceived as earthy or smoky. Generally has a grainy, dry finish due to small amounts of unmalted roasted barley.''

'''''Mouthfeel:''' Medium-low to medium body. Low to moderate carbonation. Sometimes a bit creamy, but often quite dry due to use of roasted barley.''

'''''Overall Impression:''' Cleanly malty with a drying finish, perhaps a few esters, and on occasion a faint bit of peaty earthiness (smoke). Most beers finish fairly dry considering their relatively sweet palate, and as such have a different balance than strong Scotch ales.''

'''''Comments:''' The malt-hop balance is slightly to moderately tilted towards the malt side. Any caramelization comes from kettle caramelization and not caramel malt (and is sometimes confused with diacetyl). Although unusual, any smoked character is yeast- or water-derived and not from the use of peat-smoked malts. Use of peat-smoked malt to replicate the peaty character should be restrained; overly smoky beers should be entered in the Other Smoked Beer category (22B) rather than here.''

'''''History:''' Traditional Scottish session beers reflecting the indigenous ingredients (water, malt), with less hops than their English counterparts (due to the need to import them). Long, cool fermentations are traditionally used in Scottish brewing.''

'''''Ingredients:''' Scottish or English pale base malt. Small amounts of roasted barley add color and flavor, and lend a dry, slightly roasty finish. English hops. Clean, relatively un-attenuative ale yeast. Some commercial brewers add small amounts of crystal, amber, or wheat malts, and adjuncts such as sugar. The optional peaty, earthy and/or smoky character comes from the traditional yeast and from the local malt and water rather than using smoked malts.''

 '''''Vital Statistics''':''

{| border="1" cellpadding="5"
|-
| 
| ''OG: 1.035 – 1.040''
|-
| ''IBUs: 10 – 25''
| ''FG: 1.010 – 1.015''
|-
| ''SRM: 9 – 17''
| ''ABV: 3.2 – 3.9%''
|}

 
'''''Commercial Examples:''' Caledonian 70/- (Caledonian Amber Ale in the US), Belhaven 70/-, Orkney Raven Ale, Maclay 70/-, Tennents Special, Broughton Greenmantle Àle''</div>[[Category:AFIBRA]] [[Category:Guides de style]] [[Category:Styles|Scottish]]

Guide de styles BJCP 2015/14B. Scottish Heavy

2015-06-28T11:32:00Z

Chente :

''modèle de fiche : 1.03''
=== Impression générale ===

''A malt-focused, generally caramelly beer with perhaps a few esters and occasionally a butterscotch aftertaste. Hops only to balance and support the malt. The malt character can range from dry and grainy to rich, toasty, and caramelly, but is never roasty and especially never has a peat smoke character.

''Cleanly malty with a drying finish, perhaps a few esters, and on occasion a faint bit of peaty earthiness (smoke). Most beers finish fairly dry considering their relatively sweet palate, and as such have a different balance than strong Scotch ales.''

=== Arôme ===

''Low to medium maltiness, often with flavors of toasted breadcrumbs, lady fingers, and English biscuits. Low to medium caramel and low butterscotch is allowable. Light pome fruitiness in best examples. May have low traditional English hop aroma (earthy, floral, orange-citrus, spicy, etc.). Peat smoke is inappropriate.''

''Low to medium malty sweetness, sometimes accentuated by low to moderate kettle caramelization. Some examples have a low hop aroma, light fruitiness, low diacetyl, and/or a low to moderate peaty aroma (all are optional). The peaty aroma is sometimes perceived as earthy, smoky or very lightly roasted.''

=== Apparence ===

''Pale copper to very dark brown. Clear. Low to moderate, creamy off-white.''

''Deep amber to dark copper. Usually very clear due to long, cool fermentations. Low to moderate, creamy off-white to light tan-colored head''

=== Saveur ===

''Entirely malt-focused, with flavors ranging from pale, bready malt with caramel overtones to rich-toasty malt with roasted accents (but never roasty) or a combination thereof. Fruity esters are not required but add depth yet are never high. Hop bitterness to balance the malt. No to low hop flavor is also allowed and should of traditional English character (earthy, floral, orange-citrus, spicy, etc.). Finish ranges from rich and malty to dry and grainy. A subtle butterscotch character is acceptable; however, burnt sugars are not. The malt-hop balance tilts toward malt. Peat smoke is inappropriate.''
''Malt is the primary flavor, but isn’t overly strong. The initial malty sweetness is usually accentuated by a low to moderate kettle caramelization, and is sometimes accompanied by a low diacetyl component. Fruity esters may be moderate to none. Hop bitterness is low to moderate, but the balance will always be towards the malt (although not always by much). Hop flavor is low to none. A low to moderate peaty character is optional, and may be perceived as earthy or smoky. Generally has a grainy, dry finish due to small amounts of unmalted roasted barley.''

=== Corps ===

Corps

=== Commentaires ===

Commentaires

=== Histoire ===

Histoire

=== Ingrédients ===

Ingrédients

=== Discussion sur le style ===

Lien vers sujet du forum (vous devez être contributeur pour accéder à ces sujets)

=== En chiffres ===

{| class="wikitable" style="width: 182px"
|-
! style="width: 74px" | DI 
| style="width: 89px; text-align: center" | 1030-1039 
|-
! style="width: 74px" | DF 
| style="width: 89px; text-align: center" | 1008-1012 
|-
! style="width: 74px" |  IBUs
| style="width: 89px; text-align: center" | 10-25 
|-
! style="width: 74px" | EBC
| style="width: 89px; text-align: center" | 4-16 
|-
! style="width: 74px" | A/V
| style="width: 89px; text-align: center" | 4.3-5.6% 
|}

=== Exemples commerciaux ===

''Brasserie - Bière, Brasserie - Bière, ...''

 

=== ''Version originale BJCP2015'' ===
<div>
'''''Overall Impression: '''A malt-focused, generally caramelly beer with perhaps a few esters and occasionally a butterscotch aftertaste. Hops only to balance and support the malt. The malt character can range from dry and grainy to rich, toasty, and caramelly, but is never roasty and especially never has a peat smoke character.''

'''''Aroma: '''Low to medium maltiness, often with flavors of toasted breadcrumbs, lady fingers, and English biscuits. Low to medium caramel and low butterscotch is allowable. Light pome fruitiness in best examples. May have low traditional English hop aroma (earthy, floral, orange-citrus, spicy, etc.). Peat smoke is inappropriate.''

'''''Appearance: '''Pale copper to very dark brown. Clear. Low to moderate, creamy off-white.''

'''''Flavor: '''Entirely malt-focused, with flavors ranging from pale, bready malt with caramel overtones to rich-toasty malt with roasted accents (but never roasty) or a combination thereof. Fruity esters are not required but add depth yet are never high. Hop bitterness to balance the malt. No to low hop flavor is also allowed and should of traditional English character (earthy, floral, orange-citrus, spicy, etc.). Finish ranges from rich and malty to dry and grainy. A subtle butterscotch character is acceptable; however, burnt sugars are not. The malt-hop balance tilts toward malt. Peat smoke is inappropriate.''

'''''Mouthfeel:''''''''''M'''''edium-low to medium body. Low to moderate carbonation. Can be relatively rich and creamy to dry and grainy.

'''''Comments: '''Malt-focused ales that gain the vast majority of their character from specialty malts, never the process. Burning malt or wort sugars via ‘kettle caramelization’ is not traditional nor is any blatantly ‘butterscotch’ character. Most'' ''frequently a draught product. Smoke character is inappropriate as any found traditionally would have come from the peat in'' ''the source water. Scottish ales with smoke character should be entered as a Classic Style Smoked Beer.''

'''''Characteristic Ingredients: '''Originally used Scottish pale malt, grits or flaked maize, and brewers caramel for color. Later adapted to use additional ingredients, such as amber and brown malts, crystal and wheat malts, and roasted grains or dark sugars for color but not for the ‘roasty’ flavor. Sugar adjuncts are traditional. Clean or slightly fruity yeast. Peat- smoked malt is inauthentic and inappropriate.''

'''''Style Comparison: '''Similar character to a Wee Heavy, but much smaller.''

'''Vital Statistics:                       '''OG: 1.035 – 1.040

IBUs:  10 – 20                               FG: 1.010 – 1.015

SRM:  13 – 22                            ABV:  3.2 – 3.9%

'''Commercial Examples: '''Broughton Greenmantle Ale, Caledonia Smooth, McEwan's 70, Orkney Raven Ale, Tennent’s Special Ale

=== ''Version originale BJCP2008'' ===

''9B. Scottish Heavy 70/-''

'''''Aroma:''' Low to medium malty sweetness, sometimes accentuated by low to moderate kettle caramelization. Some examples have a low hop aroma, light fruitiness, low diacetyl, and/or a low to moderate peaty aroma (all are optional). The peaty aroma is sometimes perceived as earthy, smoky or very lightly roasted.''

'''''Appearance:''' Deep amber to dark copper. Usually very clear due to long, cool fermentations. Low to moderate, creamy off-white to light tan-colored head.''

'''''Flavor:''' Malt is the primary flavor, but isn’t overly strong. The initial malty sweetness is usually accentuated by a low to moderate kettle caramelization, and is sometimes accompanied by a low diacetyl component. Fruity esters may be moderate to none. Hop bitterness is low to moderate, but the balance will always be towards the malt (although not always by much). Hop flavor is low to none. A low to moderate peaty character is optional, and may be perceived as earthy or smoky. Generally has a grainy, dry finish due to small amounts of unmalted roasted barley.''

'''''Mouthfeel:''' Medium-low to medium body. Low to moderate carbonation. Sometimes a bit creamy, but often quite dry due to use of roasted barley.''

'''''Overall Impression:''' Cleanly malty with a drying finish, perhaps a few esters, and on occasion a faint bit of peaty earthiness (smoke). Most beers finish fairly dry considering their relatively sweet palate, and as such have a different balance than strong Scotch ales.''

'''''Comments:''' The malt-hop balance is slightly to moderately tilted towards the malt side. Any caramelization comes from kettle caramelization and not caramel malt (and is sometimes confused with diacetyl). Although unusual, any smoked character is yeast- or water-derived and not from the use of peat-smoked malts. Use of peat-smoked malt to replicate the peaty character should be restrained; overly smoky beers should be entered in the Other Smoked Beer category (22B) rather than here.''

'''''History:''' Traditional Scottish session beers reflecting the indigenous ingredients (water, malt), with less hops than their English counterparts (due to the need to import them). Long, cool fermentations are traditionally used in Scottish brewing.''

'''''Ingredients:''' Scottish or English pale base malt. Small amounts of roasted barley add color and flavor, and lend a dry, slightly roasty finish. English hops. Clean, relatively un-attenuative ale yeast. Some commercial brewers add small amounts of crystal, amber, or wheat malts, and adjuncts such as sugar. The optional peaty, earthy and/or smoky character comes from the traditional yeast and from the local malt and water rather than using smoked malts.''

 '''''Vital Statistics''':''

{| border="1" cellpadding="5"
|-
| 
| ''OG: 1.035 – 1.040''
|-
| ''IBUs: 10 – 25''
| ''FG: 1.010 – 1.015''
|-
| ''SRM: 9 – 17''
| ''ABV: 3.2 – 3.9%''
|}

 
'''''Commercial Examples:''' Caledonian 70/- (Caledonian Amber Ale in the US), Belhaven 70/-, Orkney Raven Ale, Maclay 70/-, Tennents Special, Broughton Greenmantle Àle''</div>[[Category:AFIBRA]] [[Category:Guides de style]] [[Category:Styles|Scottish]]

Guide de styles BJCP 2015/14B. Scottish Heavy

2015-06-28T11:31:28Z

Chente :

''modèle de fiche : 1.03''
=== Impression générale ===

''A malt-focused, generally caramelly beer with perhaps a few esters and occasionally a butterscotch aftertaste. Hops only to balance and support the malt. The malt character can range from dry and grainy to rich, toasty, and caramelly, but is never roasty and especially never has a peat smoke character.

''Cleanly malty with a drying finish, perhaps a few esters, and on occasion a faint bit of peaty earthiness (smoke). Most beers finish fairly dry considering their relatively sweet palate, and as such have a different balance than strong Scotch ales.''

=== Arôme ===

''Low to medium maltiness, often with flavors of toasted breadcrumbs, lady fingers, and English biscuits. Low to medium caramel and low butterscotch is allowable. Light pome fruitiness in best examples. May have low traditional English hop aroma (earthy, floral, orange-citrus, spicy, etc.). Peat smoke is inappropriate.''

''Low to medium malty sweetness, sometimes accentuated by low to moderate kettle caramelization. Some examples have a low hop aroma, light fruitiness, low diacetyl, and/or a low to moderate peaty aroma (all are optional). The peaty aroma is sometimes perceived as earthy, smoky or very lightly roasted.''

=== Apparence ===

''Pale copper to very dark brown. Clear. Low to moderate, creamy off-white.''

''Deep amber to dark copper. Usually very clear due to long, cool fermentations. Low to moderate, creamy off-white to light tan-colored head''

=== Saveur ===

''Entirely malt-focused, with flavors ranging from pale, bready malt with caramel overtones to rich-toasty malt with roasted accents (but never roasty) or a combination thereof. Fruity esters are not required but add depth yet are never high. Hop bitterness to balance the malt. No to low hop flavor is also allowed and should of traditional English character (earthy, floral, orange-citrus, spicy, etc.). Finish ranges from rich and malty to dry and grainy. A subtle butterscotch character is acceptable; however, burnt sugars are not. The malt-hop balance tilts toward malt. Peat smoke is inappropriate.''

=== Corps ===

Corps

=== Commentaires ===

Commentaires

=== Histoire ===

Histoire

=== Ingrédients ===

Ingrédients

=== Discussion sur le style ===

Lien vers sujet du forum (vous devez être contributeur pour accéder à ces sujets)

=== En chiffres ===

{| class="wikitable" style="width: 182px"
|-
! style="width: 74px" | DI 
| style="width: 89px; text-align: center" | 1030-1039 
|-
! style="width: 74px" | DF 
| style="width: 89px; text-align: center" | 1008-1012 
|-
! style="width: 74px" |  IBUs
| style="width: 89px; text-align: center" | 10-25 
|-
! style="width: 74px" | EBC
| style="width: 89px; text-align: center" | 4-16 
|-
! style="width: 74px" | A/V
| style="width: 89px; text-align: center" | 4.3-5.6% 
|}

=== Exemples commerciaux ===

''Brasserie - Bière, Brasserie - Bière, ...''

 

=== ''Version originale BJCP2015'' ===
<div>
'''''Overall Impression: '''A malt-focused, generally caramelly beer with perhaps a few esters and occasionally a butterscotch aftertaste. Hops only to balance and support the malt. The malt character can range from dry and grainy to rich, toasty, and caramelly, but is never roasty and especially never has a peat smoke character.''

'''''Aroma: '''Low to medium maltiness, often with flavors of toasted breadcrumbs, lady fingers, and English biscuits. Low to medium caramel and low butterscotch is allowable. Light pome fruitiness in best examples. May have low traditional English hop aroma (earthy, floral, orange-citrus, spicy, etc.). Peat smoke is inappropriate.''

'''''Appearance: '''Pale copper to very dark brown. Clear. Low to moderate, creamy off-white.''

'''''Flavor: '''Entirely malt-focused, with flavors ranging from pale, bready malt with caramel overtones to rich-toasty malt with roasted accents (but never roasty) or a combination thereof. Fruity esters are not required but add depth yet are never high. Hop bitterness to balance the malt. No to low hop flavor is also allowed and should of traditional English character (earthy, floral, orange-citrus, spicy, etc.). Finish ranges from rich and malty to dry and grainy. A subtle butterscotch character is acceptable; however, burnt sugars are not. The malt-hop balance tilts toward malt. Peat smoke is inappropriate.''

'''''Mouthfeel:''''''''''M'''''edium-low to medium body. Low to moderate carbonation. Can be relatively rich and creamy to dry and grainy.

'''''Comments: '''Malt-focused ales that gain the vast majority of their character from specialty malts, never the process. Burning malt or wort sugars via ‘kettle caramelization’ is not traditional nor is any blatantly ‘butterscotch’ character. Most'' ''frequently a draught product. Smoke character is inappropriate as any found traditionally would have come from the peat in'' ''the source water. Scottish ales with smoke character should be entered as a Classic Style Smoked Beer.''

'''''Characteristic Ingredients: '''Originally used Scottish pale malt, grits or flaked maize, and brewers caramel for color. Later adapted to use additional ingredients, such as amber and brown malts, crystal and wheat malts, and roasted grains or dark sugars for color but not for the ‘roasty’ flavor. Sugar adjuncts are traditional. Clean or slightly fruity yeast. Peat- smoked malt is inauthentic and inappropriate.''

'''''Style Comparison: '''Similar character to a Wee Heavy, but much smaller.''

'''Vital Statistics:                       '''OG: 1.035 – 1.040

IBUs:  10 – 20                               FG: 1.010 – 1.015

SRM:  13 – 22                            ABV:  3.2 – 3.9%

'''Commercial Examples: '''Broughton Greenmantle Ale, Caledonia Smooth, McEwan's 70, Orkney Raven Ale, Tennent’s Special Ale

=== ''Version originale BJCP2008'' ===

''9B. Scottish Heavy 70/-''

'''''Aroma:''' Low to medium malty sweetness, sometimes accentuated by low to moderate kettle caramelization. Some examples have a low hop aroma, light fruitiness, low diacetyl, and/or a low to moderate peaty aroma (all are optional). The peaty aroma is sometimes perceived as earthy, smoky or very lightly roasted.''

'''''Appearance:''' Deep amber to dark copper. Usually very clear due to long, cool fermentations. Low to moderate, creamy off-white to light tan-colored head.''

'''''Flavor:''' Malt is the primary flavor, but isn’t overly strong. The initial malty sweetness is usually accentuated by a low to moderate kettle caramelization, and is sometimes accompanied by a low diacetyl component. Fruity esters may be moderate to none. Hop bitterness is low to moderate, but the balance will always be towards the malt (although not always by much). Hop flavor is low to none. A low to moderate peaty character is optional, and may be perceived as earthy or smoky. Generally has a grainy, dry finish due to small amounts of unmalted roasted barley.''

'''''Mouthfeel:''' Medium-low to medium body. Low to moderate carbonation. Sometimes a bit creamy, but often quite dry due to use of roasted barley.''

'''''Overall Impression:''' Cleanly malty with a drying finish, perhaps a few esters, and on occasion a faint bit of peaty earthiness (smoke). Most beers finish fairly dry considering their relatively sweet palate, and as such have a different balance than strong Scotch ales.''

'''''Comments:''' The malt-hop balance is slightly to moderately tilted towards the malt side. Any caramelization comes from kettle caramelization and not caramel malt (and is sometimes confused with diacetyl). Although unusual, any smoked character is yeast- or water-derived and not from the use of peat-smoked malts. Use of peat-smoked malt to replicate the peaty character should be restrained; overly smoky beers should be entered in the Other Smoked Beer category (22B) rather than here.''

'''''History:''' Traditional Scottish session beers reflecting the indigenous ingredients (water, malt), with less hops than their English counterparts (due to the need to import them). Long, cool fermentations are traditionally used in Scottish brewing.''

'''''Ingredients:''' Scottish or English pale base malt. Small amounts of roasted barley add color and flavor, and lend a dry, slightly roasty finish. English hops. Clean, relatively un-attenuative ale yeast. Some commercial brewers add small amounts of crystal, amber, or wheat malts, and adjuncts such as sugar. The optional peaty, earthy and/or smoky character comes from the traditional yeast and from the local malt and water rather than using smoked malts.''

 '''''Vital Statistics''':''

{| border="1" cellpadding="5"
|-
| 
| ''OG: 1.035 – 1.040''
|-
| ''IBUs: 10 – 25''
| ''FG: 1.010 – 1.015''
|-
| ''SRM: 9 – 17''
| ''ABV: 3.2 – 3.9%''
|}

 
'''''Commercial Examples:''' Caledonian 70/- (Caledonian Amber Ale in the US), Belhaven 70/-, Orkney Raven Ale, Maclay 70/-, Tennents Special, Broughton Greenmantle Àle''</div>[[Category:AFIBRA]] [[Category:Guides de style]] [[Category:Styles|Scottish]]

Guide de styles BJCP 2015/14B. Scottish Heavy

2015-06-28T11:31:02Z

Chente :

''modèle de fiche : 1.03''
=== Impression générale ===

''A malt-focused, generally caramelly beer with perhaps a few esters and occasionally a butterscotch aftertaste. Hops only to balance and support the malt. The malt character can range from dry and grainy to rich, toasty, and caramelly, but is never roasty and especially never has a peat smoke character.

''Cleanly malty with a drying finish, perhaps a few esters, and on occasion a faint bit of peaty earthiness (smoke). Most beers finish fairly dry considering their relatively sweet palate, and as such have a different balance than strong Scotch ales.''

=== Arôme ===

''Low to medium maltiness, often with flavors of toasted breadcrumbs, lady fingers, and English biscuits. Low to medium caramel and low butterscotch is allowable. Light pome fruitiness in best examples. May have low traditional English hop aroma (earthy, floral, orange-citrus, spicy, etc.). Peat smoke is inappropriate.''

''Low to medium malty sweetness, sometimes accentuated by low to moderate kettle caramelization. Some examples have a low hop aroma, light fruitiness, low diacetyl, and/or a low to moderate peaty aroma (all are optional). The peaty aroma is sometimes perceived as earthy, smoky or very lightly roasted.''

=== Apparence ===

''Pale copper to very dark brown. Clear. Low to moderate, creamy off-white.''

''Deep amber to dark copper. Usually very clear due to long, cool fermentations. Low to moderate, creamy off-white to light tan-colored head''

=== Saveur ===

Saveur

=== Corps ===

Corps

=== Commentaires ===

Commentaires

=== Histoire ===

Histoire

=== Ingrédients ===

Ingrédients

=== Discussion sur le style ===

Lien vers sujet du forum (vous devez être contributeur pour accéder à ces sujets)

=== En chiffres ===

{| class="wikitable" style="width: 182px"
|-
! style="width: 74px" | DI 
| style="width: 89px; text-align: center" | 1030-1039 
|-
! style="width: 74px" | DF 
| style="width: 89px; text-align: center" | 1008-1012 
|-
! style="width: 74px" |  IBUs
| style="width: 89px; text-align: center" | 10-25 
|-
! style="width: 74px" | EBC
| style="width: 89px; text-align: center" | 4-16 
|-
! style="width: 74px" | A/V
| style="width: 89px; text-align: center" | 4.3-5.6% 
|}

=== Exemples commerciaux ===

''Brasserie - Bière, Brasserie - Bière, ...''

 

=== ''Version originale BJCP2015'' ===
<div>
'''''Overall Impression: '''A malt-focused, generally caramelly beer with perhaps a few esters and occasionally a butterscotch aftertaste. Hops only to balance and support the malt. The malt character can range from dry and grainy to rich, toasty, and caramelly, but is never roasty and especially never has a peat smoke character.''

'''''Aroma: '''Low to medium maltiness, often with flavors of toasted breadcrumbs, lady fingers, and English biscuits. Low to medium caramel and low butterscotch is allowable. Light pome fruitiness in best examples. May have low traditional English hop aroma (earthy, floral, orange-citrus, spicy, etc.). Peat smoke is inappropriate.''

'''''Appearance: '''Pale copper to very dark brown. Clear. Low to moderate, creamy off-white.''

'''''Flavor: '''Entirely malt-focused, with flavors ranging from pale, bready malt with caramel overtones to rich-toasty malt with roasted accents (but never roasty) or a combination thereof. Fruity esters are not required but add depth yet are never high. Hop bitterness to balance the malt. No to low hop flavor is also allowed and should of traditional English character (earthy, floral, orange-citrus, spicy, etc.). Finish ranges from rich and malty to dry and grainy. A subtle butterscotch character is acceptable; however, burnt sugars are not. The malt-hop balance tilts toward malt. Peat smoke is inappropriate.''

'''''Mouthfeel:''''''''''M'''''edium-low to medium body. Low to moderate carbonation. Can be relatively rich and creamy to dry and grainy.

'''''Comments: '''Malt-focused ales that gain the vast majority of their character from specialty malts, never the process. Burning malt or wort sugars via ‘kettle caramelization’ is not traditional nor is any blatantly ‘butterscotch’ character. Most'' ''frequently a draught product. Smoke character is inappropriate as any found traditionally would have come from the peat in'' ''the source water. Scottish ales with smoke character should be entered as a Classic Style Smoked Beer.''

'''''Characteristic Ingredients: '''Originally used Scottish pale malt, grits or flaked maize, and brewers caramel for color. Later adapted to use additional ingredients, such as amber and brown malts, crystal and wheat malts, and roasted grains or dark sugars for color but not for the ‘roasty’ flavor. Sugar adjuncts are traditional. Clean or slightly fruity yeast. Peat- smoked malt is inauthentic and inappropriate.''

'''''Style Comparison: '''Similar character to a Wee Heavy, but much smaller.''

'''Vital Statistics:                       '''OG: 1.035 – 1.040

IBUs:  10 – 20                               FG: 1.010 – 1.015

SRM:  13 – 22                            ABV:  3.2 – 3.9%

'''Commercial Examples: '''Broughton Greenmantle Ale, Caledonia Smooth, McEwan's 70, Orkney Raven Ale, Tennent’s Special Ale

=== ''Version originale BJCP2008'' ===

''9B. Scottish Heavy 70/-''

'''''Aroma:''' Low to medium malty sweetness, sometimes accentuated by low to moderate kettle caramelization. Some examples have a low hop aroma, light fruitiness, low diacetyl, and/or a low to moderate peaty aroma (all are optional). The peaty aroma is sometimes perceived as earthy, smoky or very lightly roasted.''

'''''Appearance:''' Deep amber to dark copper. Usually very clear due to long, cool fermentations. Low to moderate, creamy off-white to light tan-colored head.''

'''''Flavor:''' Malt is the primary flavor, but isn’t overly strong. The initial malty sweetness is usually accentuated by a low to moderate kettle caramelization, and is sometimes accompanied by a low diacetyl component. Fruity esters may be moderate to none. Hop bitterness is low to moderate, but the balance will always be towards the malt (although not always by much). Hop flavor is low to none. A low to moderate peaty character is optional, and may be perceived as earthy or smoky. Generally has a grainy, dry finish due to small amounts of unmalted roasted barley.''

'''''Mouthfeel:''' Medium-low to medium body. Low to moderate carbonation. Sometimes a bit creamy, but often quite dry due to use of roasted barley.''

'''''Overall Impression:''' Cleanly malty with a drying finish, perhaps a few esters, and on occasion a faint bit of peaty earthiness (smoke). Most beers finish fairly dry considering their relatively sweet palate, and as such have a different balance than strong Scotch ales.''

'''''Comments:''' The malt-hop balance is slightly to moderately tilted towards the malt side. Any caramelization comes from kettle caramelization and not caramel malt (and is sometimes confused with diacetyl). Although unusual, any smoked character is yeast- or water-derived and not from the use of peat-smoked malts. Use of peat-smoked malt to replicate the peaty character should be restrained; overly smoky beers should be entered in the Other Smoked Beer category (22B) rather than here.''

'''''History:''' Traditional Scottish session beers reflecting the indigenous ingredients (water, malt), with less hops than their English counterparts (due to the need to import them). Long, cool fermentations are traditionally used in Scottish brewing.''

'''''Ingredients:''' Scottish or English pale base malt. Small amounts of roasted barley add color and flavor, and lend a dry, slightly roasty finish. English hops. Clean, relatively un-attenuative ale yeast. Some commercial brewers add small amounts of crystal, amber, or wheat malts, and adjuncts such as sugar. The optional peaty, earthy and/or smoky character comes from the traditional yeast and from the local malt and water rather than using smoked malts.''

 '''''Vital Statistics''':''

{| border="1" cellpadding="5"
|-
| 
| ''OG: 1.035 – 1.040''
|-
| ''IBUs: 10 – 25''
| ''FG: 1.010 – 1.015''
|-
| ''SRM: 9 – 17''
| ''ABV: 3.2 – 3.9%''
|}

 
'''''Commercial Examples:''' Caledonian 70/- (Caledonian Amber Ale in the US), Belhaven 70/-, Orkney Raven Ale, Maclay 70/-, Tennents Special, Broughton Greenmantle Àle''</div>[[Category:AFIBRA]] [[Category:Guides de style]] [[Category:Styles|Scottish]]

Guide de styles BJCP 2015/14B. Scottish Heavy

2015-06-28T11:30:45Z

Chente :

''modèle de fiche : 1.03''
=== Impression générale ===

''A malt-focused, generally caramelly beer with perhaps a few esters and occasionally a butterscotch aftertaste. Hops only to balance and support the malt. The malt character can range from dry and grainy to rich, toasty, and caramelly, but is never roasty and especially never has a peat smoke character.

''Cleanly malty with a drying finish, perhaps a few esters, and on occasion a faint bit of peaty earthiness (smoke). Most beers finish fairly dry considering their relatively sweet palate, and as such have a different balance than strong Scotch ales.''

=== Arôme ===

''Low to medium maltiness, often with flavors of toasted breadcrumbs, lady fingers, and English biscuits. Low to medium caramel and low butterscotch is allowable. Light pome fruitiness in best examples. May have low traditional English hop aroma (earthy, floral, orange-citrus, spicy, etc.). Peat smoke is inappropriate.''

''Low to medium malty sweetness, sometimes accentuated by low to moderate kettle caramelization. Some examples have a low hop aroma, light fruitiness, low diacetyl, and/or a low to moderate peaty aroma (all are optional). The peaty aroma is sometimes perceived as earthy, smoky or very lightly roasted.''

=== Apparence ===

''Pale copper to very dark brown. Clear. Low to moderate, creamy off-white.''

=== Saveur ===

Saveur

=== Corps ===

Corps

=== Commentaires ===

Commentaires

=== Histoire ===

Histoire

=== Ingrédients ===

Ingrédients

=== Discussion sur le style ===

Lien vers sujet du forum (vous devez être contributeur pour accéder à ces sujets)

=== En chiffres ===

{| class="wikitable" style="width: 182px"
|-
! style="width: 74px" | DI 
| style="width: 89px; text-align: center" | 1030-1039 
|-
! style="width: 74px" | DF 
| style="width: 89px; text-align: center" | 1008-1012 
|-
! style="width: 74px" |  IBUs
| style="width: 89px; text-align: center" | 10-25 
|-
! style="width: 74px" | EBC
| style="width: 89px; text-align: center" | 4-16 
|-
! style="width: 74px" | A/V
| style="width: 89px; text-align: center" | 4.3-5.6% 
|}

=== Exemples commerciaux ===

''Brasserie - Bière, Brasserie - Bière, ...''

 

=== ''Version originale BJCP2015'' ===
<div>
'''''Overall Impression: '''A malt-focused, generally caramelly beer with perhaps a few esters and occasionally a butterscotch aftertaste. Hops only to balance and support the malt. The malt character can range from dry and grainy to rich, toasty, and caramelly, but is never roasty and especially never has a peat smoke character.''

'''''Aroma: '''Low to medium maltiness, often with flavors of toasted breadcrumbs, lady fingers, and English biscuits. Low to medium caramel and low butterscotch is allowable. Light pome fruitiness in best examples. May have low traditional English hop aroma (earthy, floral, orange-citrus, spicy, etc.). Peat smoke is inappropriate.''

'''''Appearance: '''Pale copper to very dark brown. Clear. Low to moderate, creamy off-white.''

'''''Flavor: '''Entirely malt-focused, with flavors ranging from pale, bready malt with caramel overtones to rich-toasty malt with roasted accents (but never roasty) or a combination thereof. Fruity esters are not required but add depth yet are never high. Hop bitterness to balance the malt. No to low hop flavor is also allowed and should of traditional English character (earthy, floral, orange-citrus, spicy, etc.). Finish ranges from rich and malty to dry and grainy. A subtle butterscotch character is acceptable; however, burnt sugars are not. The malt-hop balance tilts toward malt. Peat smoke is inappropriate.''

'''''Mouthfeel:''''''''''M'''''edium-low to medium body. Low to moderate carbonation. Can be relatively rich and creamy to dry and grainy.

'''''Comments: '''Malt-focused ales that gain the vast majority of their character from specialty malts, never the process. Burning malt or wort sugars via ‘kettle caramelization’ is not traditional nor is any blatantly ‘butterscotch’ character. Most'' ''frequently a draught product. Smoke character is inappropriate as any found traditionally would have come from the peat in'' ''the source water. Scottish ales with smoke character should be entered as a Classic Style Smoked Beer.''

'''''Characteristic Ingredients: '''Originally used Scottish pale malt, grits or flaked maize, and brewers caramel for color. Later adapted to use additional ingredients, such as amber and brown malts, crystal and wheat malts, and roasted grains or dark sugars for color but not for the ‘roasty’ flavor. Sugar adjuncts are traditional. Clean or slightly fruity yeast. Peat- smoked malt is inauthentic and inappropriate.''

'''''Style Comparison: '''Similar character to a Wee Heavy, but much smaller.''

'''Vital Statistics:                       '''OG: 1.035 – 1.040

IBUs:  10 – 20                               FG: 1.010 – 1.015

SRM:  13 – 22                            ABV:  3.2 – 3.9%

'''Commercial Examples: '''Broughton Greenmantle Ale, Caledonia Smooth, McEwan's 70, Orkney Raven Ale, Tennent’s Special Ale

=== ''Version originale BJCP2008'' ===

''9B. Scottish Heavy 70/-''

'''''Aroma:''' Low to medium malty sweetness, sometimes accentuated by low to moderate kettle caramelization. Some examples have a low hop aroma, light fruitiness, low diacetyl, and/or a low to moderate peaty aroma (all are optional). The peaty aroma is sometimes perceived as earthy, smoky or very lightly roasted.''

'''''Appearance:''' Deep amber to dark copper. Usually very clear due to long, cool fermentations. Low to moderate, creamy off-white to light tan-colored head.''

'''''Flavor:''' Malt is the primary flavor, but isn’t overly strong. The initial malty sweetness is usually accentuated by a low to moderate kettle caramelization, and is sometimes accompanied by a low diacetyl component. Fruity esters may be moderate to none. Hop bitterness is low to moderate, but the balance will always be towards the malt (although not always by much). Hop flavor is low to none. A low to moderate peaty character is optional, and may be perceived as earthy or smoky. Generally has a grainy, dry finish due to small amounts of unmalted roasted barley.''

'''''Mouthfeel:''' Medium-low to medium body. Low to moderate carbonation. Sometimes a bit creamy, but often quite dry due to use of roasted barley.''

'''''Overall Impression:''' Cleanly malty with a drying finish, perhaps a few esters, and on occasion a faint bit of peaty earthiness (smoke). Most beers finish fairly dry considering their relatively sweet palate, and as such have a different balance than strong Scotch ales.''

'''''Comments:''' The malt-hop balance is slightly to moderately tilted towards the malt side. Any caramelization comes from kettle caramelization and not caramel malt (and is sometimes confused with diacetyl). Although unusual, any smoked character is yeast- or water-derived and not from the use of peat-smoked malts. Use of peat-smoked malt to replicate the peaty character should be restrained; overly smoky beers should be entered in the Other Smoked Beer category (22B) rather than here.''

'''''History:''' Traditional Scottish session beers reflecting the indigenous ingredients (water, malt), with less hops than their English counterparts (due to the need to import them). Long, cool fermentations are traditionally used in Scottish brewing.''

'''''Ingredients:''' Scottish or English pale base malt. Small amounts of roasted barley add color and flavor, and lend a dry, slightly roasty finish. English hops. Clean, relatively un-attenuative ale yeast. Some commercial brewers add small amounts of crystal, amber, or wheat malts, and adjuncts such as sugar. The optional peaty, earthy and/or smoky character comes from the traditional yeast and from the local malt and water rather than using smoked malts.''

 '''''Vital Statistics''':''

{| border="1" cellpadding="5"
|-
| 
| ''OG: 1.035 – 1.040''
|-
| ''IBUs: 10 – 25''
| ''FG: 1.010 – 1.015''
|-
| ''SRM: 9 – 17''
| ''ABV: 3.2 – 3.9%''
|}

 
'''''Commercial Examples:''' Caledonian 70/- (Caledonian Amber Ale in the US), Belhaven 70/-, Orkney Raven Ale, Maclay 70/-, Tennents Special, Broughton Greenmantle Àle''</div>[[Category:AFIBRA]] [[Category:Guides de style]] [[Category:Styles|Scottish]]

Guide de styles BJCP 2015/14B. Scottish Heavy

2015-06-28T11:30:23Z

Chente :

''modèle de fiche : 1.03''
=== Impression générale ===

''A malt-focused, generally caramelly beer with perhaps a few esters and occasionally a butterscotch aftertaste. Hops only to balance and support the malt. The malt character can range from dry and grainy to rich, toasty, and caramelly, but is never roasty and especially never has a peat smoke character.

''Cleanly malty with a drying finish, perhaps a few esters, and on occasion a faint bit of peaty earthiness (smoke). Most beers finish fairly dry considering their relatively sweet palate, and as such have a different balance than strong Scotch ales.''

=== Arôme ===

''Low to medium maltiness, often with flavors of toasted breadcrumbs, lady fingers, and English biscuits. Low to medium caramel and low butterscotch is allowable. Light pome fruitiness in best examples. May have low traditional English hop aroma (earthy, floral, orange-citrus, spicy, etc.). Peat smoke is inappropriate.''

''Low to medium malty sweetness, sometimes accentuated by low to moderate kettle caramelization. Some examples have a low hop aroma, light fruitiness, low diacetyl, and/or a low to moderate peaty aroma (all are optional). The peaty aroma is sometimes perceived as earthy, smoky or very lightly roasted.''

=== Apparence ===

Apparence

=== Saveur ===

Saveur

=== Corps ===

Corps

=== Commentaires ===

Commentaires

=== Histoire ===

Histoire

=== Ingrédients ===

Ingrédients

=== Discussion sur le style ===

Lien vers sujet du forum (vous devez être contributeur pour accéder à ces sujets)

=== En chiffres ===

{| class="wikitable" style="width: 182px"
|-
! style="width: 74px" | DI 
| style="width: 89px; text-align: center" | 1030-1039 
|-
! style="width: 74px" | DF 
| style="width: 89px; text-align: center" | 1008-1012 
|-
! style="width: 74px" |  IBUs
| style="width: 89px; text-align: center" | 10-25 
|-
! style="width: 74px" | EBC
| style="width: 89px; text-align: center" | 4-16 
|-
! style="width: 74px" | A/V
| style="width: 89px; text-align: center" | 4.3-5.6% 
|}

=== Exemples commerciaux ===

''Brasserie - Bière, Brasserie - Bière, ...''

 

=== ''Version originale BJCP2015'' ===
<div>
'''''Overall Impression: '''A malt-focused, generally caramelly beer with perhaps a few esters and occasionally a butterscotch aftertaste. Hops only to balance and support the malt. The malt character can range from dry and grainy to rich, toasty, and caramelly, but is never roasty and especially never has a peat smoke character.''

'''''Aroma: '''Low to medium maltiness, often with flavors of toasted breadcrumbs, lady fingers, and English biscuits. Low to medium caramel and low butterscotch is allowable. Light pome fruitiness in best examples. May have low traditional English hop aroma (earthy, floral, orange-citrus, spicy, etc.). Peat smoke is inappropriate.''

'''''Appearance: '''Pale copper to very dark brown. Clear. Low to moderate, creamy off-white.''

'''''Flavor: '''Entirely malt-focused, with flavors ranging from pale, bready malt with caramel overtones to rich-toasty malt with roasted accents (but never roasty) or a combination thereof. Fruity esters are not required but add depth yet are never high. Hop bitterness to balance the malt. No to low hop flavor is also allowed and should of traditional English character (earthy, floral, orange-citrus, spicy, etc.). Finish ranges from rich and malty to dry and grainy. A subtle butterscotch character is acceptable; however, burnt sugars are not. The malt-hop balance tilts toward malt. Peat smoke is inappropriate.''

'''''Mouthfeel:''''''''''M'''''edium-low to medium body. Low to moderate carbonation. Can be relatively rich and creamy to dry and grainy.

'''''Comments: '''Malt-focused ales that gain the vast majority of their character from specialty malts, never the process. Burning malt or wort sugars via ‘kettle caramelization’ is not traditional nor is any blatantly ‘butterscotch’ character. Most'' ''frequently a draught product. Smoke character is inappropriate as any found traditionally would have come from the peat in'' ''the source water. Scottish ales with smoke character should be entered as a Classic Style Smoked Beer.''

'''''Characteristic Ingredients: '''Originally used Scottish pale malt, grits or flaked maize, and brewers caramel for color. Later adapted to use additional ingredients, such as amber and brown malts, crystal and wheat malts, and roasted grains or dark sugars for color but not for the ‘roasty’ flavor. Sugar adjuncts are traditional. Clean or slightly fruity yeast. Peat- smoked malt is inauthentic and inappropriate.''

'''''Style Comparison: '''Similar character to a Wee Heavy, but much smaller.''

'''Vital Statistics:                       '''OG: 1.035 – 1.040

IBUs:  10 – 20                               FG: 1.010 – 1.015

SRM:  13 – 22                            ABV:  3.2 – 3.9%

'''Commercial Examples: '''Broughton Greenmantle Ale, Caledonia Smooth, McEwan's 70, Orkney Raven Ale, Tennent’s Special Ale

=== ''Version originale BJCP2008'' ===

''9B. Scottish Heavy 70/-''

'''''Aroma:''' Low to medium malty sweetness, sometimes accentuated by low to moderate kettle caramelization. Some examples have a low hop aroma, light fruitiness, low diacetyl, and/or a low to moderate peaty aroma (all are optional). The peaty aroma is sometimes perceived as earthy, smoky or very lightly roasted.''

'''''Appearance:''' Deep amber to dark copper. Usually very clear due to long, cool fermentations. Low to moderate, creamy off-white to light tan-colored head.''

'''''Flavor:''' Malt is the primary flavor, but isn’t overly strong. The initial malty sweetness is usually accentuated by a low to moderate kettle caramelization, and is sometimes accompanied by a low diacetyl component. Fruity esters may be moderate to none. Hop bitterness is low to moderate, but the balance will always be towards the malt (although not always by much). Hop flavor is low to none. A low to moderate peaty character is optional, and may be perceived as earthy or smoky. Generally has a grainy, dry finish due to small amounts of unmalted roasted barley.''

'''''Mouthfeel:''' Medium-low to medium body. Low to moderate carbonation. Sometimes a bit creamy, but often quite dry due to use of roasted barley.''

'''''Overall Impression:''' Cleanly malty with a drying finish, perhaps a few esters, and on occasion a faint bit of peaty earthiness (smoke). Most beers finish fairly dry considering their relatively sweet palate, and as such have a different balance than strong Scotch ales.''

'''''Comments:''' The malt-hop balance is slightly to moderately tilted towards the malt side. Any caramelization comes from kettle caramelization and not caramel malt (and is sometimes confused with diacetyl). Although unusual, any smoked character is yeast- or water-derived and not from the use of peat-smoked malts. Use of peat-smoked malt to replicate the peaty character should be restrained; overly smoky beers should be entered in the Other Smoked Beer category (22B) rather than here.''

'''''History:''' Traditional Scottish session beers reflecting the indigenous ingredients (water, malt), with less hops than their English counterparts (due to the need to import them). Long, cool fermentations are traditionally used in Scottish brewing.''

'''''Ingredients:''' Scottish or English pale base malt. Small amounts of roasted barley add color and flavor, and lend a dry, slightly roasty finish. English hops. Clean, relatively un-attenuative ale yeast. Some commercial brewers add small amounts of crystal, amber, or wheat malts, and adjuncts such as sugar. The optional peaty, earthy and/or smoky character comes from the traditional yeast and from the local malt and water rather than using smoked malts.''

 '''''Vital Statistics''':''

{| border="1" cellpadding="5"
|-
| 
| ''OG: 1.035 – 1.040''
|-
| ''IBUs: 10 – 25''
| ''FG: 1.010 – 1.015''
|-
| ''SRM: 9 – 17''
| ''ABV: 3.2 – 3.9%''
|}

 
'''''Commercial Examples:''' Caledonian 70/- (Caledonian Amber Ale in the US), Belhaven 70/-, Orkney Raven Ale, Maclay 70/-, Tennents Special, Broughton Greenmantle Àle''</div>[[Category:AFIBRA]] [[Category:Guides de style]] [[Category:Styles|Scottish]]

Guide de styles BJCP 2015/14B. Scottish Heavy

2015-06-28T11:30:02Z

Chente :

''modèle de fiche : 1.03''
=== Impression générale ===

''A malt-focused, generally caramelly beer with perhaps a few esters and occasionally a butterscotch aftertaste. Hops only to balance and support the malt. The malt character can range from dry and grainy to rich, toasty, and caramelly, but is never roasty and especially never has a peat smoke character.

''Cleanly malty with a drying finish, perhaps a few esters, and on occasion a faint bit of peaty earthiness (smoke). Most beers finish fairly dry considering their relatively sweet palate, and as such have a different balance than strong Scotch ales.''

=== Arôme ===

''Low to medium maltiness, often with flavors of toasted breadcrumbs, lady fingers, and English biscuits. Low to medium caramel and low butterscotch is allowable. Light pome fruitiness in best examples. May have low traditional English hop aroma (earthy, floral, orange-citrus, spicy, etc.). Peat smoke is inappropriate.''

=== Apparence ===

Apparence

=== Saveur ===

Saveur

=== Corps ===

Corps

=== Commentaires ===

Commentaires

=== Histoire ===

Histoire

=== Ingrédients ===

Ingrédients

=== Discussion sur le style ===

Lien vers sujet du forum (vous devez être contributeur pour accéder à ces sujets)

=== En chiffres ===

{| class="wikitable" style="width: 182px"
|-
! style="width: 74px" | DI 
| style="width: 89px; text-align: center" | 1030-1039 
|-
! style="width: 74px" | DF 
| style="width: 89px; text-align: center" | 1008-1012 
|-
! style="width: 74px" |  IBUs
| style="width: 89px; text-align: center" | 10-25 
|-
! style="width: 74px" | EBC
| style="width: 89px; text-align: center" | 4-16 
|-
! style="width: 74px" | A/V
| style="width: 89px; text-align: center" | 4.3-5.6% 
|}

=== Exemples commerciaux ===

''Brasserie - Bière, Brasserie - Bière, ...''

 

=== ''Version originale BJCP2015'' ===
<div>
'''''Overall Impression: '''A malt-focused, generally caramelly beer with perhaps a few esters and occasionally a butterscotch aftertaste. Hops only to balance and support the malt. The malt character can range from dry and grainy to rich, toasty, and caramelly, but is never roasty and especially never has a peat smoke character.''

'''''Aroma: '''Low to medium maltiness, often with flavors of toasted breadcrumbs, lady fingers, and English biscuits. Low to medium caramel and low butterscotch is allowable. Light pome fruitiness in best examples. May have low traditional English hop aroma (earthy, floral, orange-citrus, spicy, etc.). Peat smoke is inappropriate.''

'''''Appearance: '''Pale copper to very dark brown. Clear. Low to moderate, creamy off-white.''

'''''Flavor: '''Entirely malt-focused, with flavors ranging from pale, bready malt with caramel overtones to rich-toasty malt with roasted accents (but never roasty) or a combination thereof. Fruity esters are not required but add depth yet are never high. Hop bitterness to balance the malt. No to low hop flavor is also allowed and should of traditional English character (earthy, floral, orange-citrus, spicy, etc.). Finish ranges from rich and malty to dry and grainy. A subtle butterscotch character is acceptable; however, burnt sugars are not. The malt-hop balance tilts toward malt. Peat smoke is inappropriate.''

'''''Mouthfeel:''''''''''M'''''edium-low to medium body. Low to moderate carbonation. Can be relatively rich and creamy to dry and grainy.

'''''Comments: '''Malt-focused ales that gain the vast majority of their character from specialty malts, never the process. Burning malt or wort sugars via ‘kettle caramelization’ is not traditional nor is any blatantly ‘butterscotch’ character. Most'' ''frequently a draught product. Smoke character is inappropriate as any found traditionally would have come from the peat in'' ''the source water. Scottish ales with smoke character should be entered as a Classic Style Smoked Beer.''

'''''Characteristic Ingredients: '''Originally used Scottish pale malt, grits or flaked maize, and brewers caramel for color. Later adapted to use additional ingredients, such as amber and brown malts, crystal and wheat malts, and roasted grains or dark sugars for color but not for the ‘roasty’ flavor. Sugar adjuncts are traditional. Clean or slightly fruity yeast. Peat- smoked malt is inauthentic and inappropriate.''

'''''Style Comparison: '''Similar character to a Wee Heavy, but much smaller.''

'''Vital Statistics:                       '''OG: 1.035 – 1.040

IBUs:  10 – 20                               FG: 1.010 – 1.015

SRM:  13 – 22                            ABV:  3.2 – 3.9%

'''Commercial Examples: '''Broughton Greenmantle Ale, Caledonia Smooth, McEwan's 70, Orkney Raven Ale, Tennent’s Special Ale

=== ''Version originale BJCP2008'' ===

''9B. Scottish Heavy 70/-''

'''''Aroma:''' Low to medium malty sweetness, sometimes accentuated by low to moderate kettle caramelization. Some examples have a low hop aroma, light fruitiness, low diacetyl, and/or a low to moderate peaty aroma (all are optional). The peaty aroma is sometimes perceived as earthy, smoky or very lightly roasted.''

'''''Appearance:''' Deep amber to dark copper. Usually very clear due to long, cool fermentations. Low to moderate, creamy off-white to light tan-colored head.''

'''''Flavor:''' Malt is the primary flavor, but isn’t overly strong. The initial malty sweetness is usually accentuated by a low to moderate kettle caramelization, and is sometimes accompanied by a low diacetyl component. Fruity esters may be moderate to none. Hop bitterness is low to moderate, but the balance will always be towards the malt (although not always by much). Hop flavor is low to none. A low to moderate peaty character is optional, and may be perceived as earthy or smoky. Generally has a grainy, dry finish due to small amounts of unmalted roasted barley.''

'''''Mouthfeel:''' Medium-low to medium body. Low to moderate carbonation. Sometimes a bit creamy, but often quite dry due to use of roasted barley.''

'''''Overall Impression:''' Cleanly malty with a drying finish, perhaps a few esters, and on occasion a faint bit of peaty earthiness (smoke). Most beers finish fairly dry considering their relatively sweet palate, and as such have a different balance than strong Scotch ales.''

'''''Comments:''' The malt-hop balance is slightly to moderately tilted towards the malt side. Any caramelization comes from kettle caramelization and not caramel malt (and is sometimes confused with diacetyl). Although unusual, any smoked character is yeast- or water-derived and not from the use of peat-smoked malts. Use of peat-smoked malt to replicate the peaty character should be restrained; overly smoky beers should be entered in the Other Smoked Beer category (22B) rather than here.''

'''''History:''' Traditional Scottish session beers reflecting the indigenous ingredients (water, malt), with less hops than their English counterparts (due to the need to import them). Long, cool fermentations are traditionally used in Scottish brewing.''

'''''Ingredients:''' Scottish or English pale base malt. Small amounts of roasted barley add color and flavor, and lend a dry, slightly roasty finish. English hops. Clean, relatively un-attenuative ale yeast. Some commercial brewers add small amounts of crystal, amber, or wheat malts, and adjuncts such as sugar. The optional peaty, earthy and/or smoky character comes from the traditional yeast and from the local malt and water rather than using smoked malts.''

 '''''Vital Statistics''':''

{| border="1" cellpadding="5"
|-
| 
| ''OG: 1.035 – 1.040''
|-
| ''IBUs: 10 – 25''
| ''FG: 1.010 – 1.015''
|-
| ''SRM: 9 – 17''
| ''ABV: 3.2 – 3.9%''
|}

 
'''''Commercial Examples:''' Caledonian 70/- (Caledonian Amber Ale in the US), Belhaven 70/-, Orkney Raven Ale, Maclay 70/-, Tennents Special, Broughton Greenmantle Àle''</div>[[Category:AFIBRA]] [[Category:Guides de style]] [[Category:Styles|Scottish]]

Guide de styles BJCP 2015/14B. Scottish Heavy

2015-06-28T11:29:13Z

Chente :

''modèle de fiche : 1.03''
=== Impression générale ===

''A malt-focused, generally caramelly beer with perhaps a few esters and occasionally a butterscotch aftertaste. Hops only to balance and support the malt. The malt character can range from dry and grainy to rich, toasty, and caramelly, but is never roasty and especially never has a peat smoke character.

''Cleanly malty with a drying finish, perhaps a few esters, and on occasion a faint bit of peaty earthiness (smoke). Most beers finish fairly dry considering their relatively sweet palate, and as such have a different balance than strong Scotch ales.''

=== Arôme ===

Arôme

=== Apparence ===

Apparence

=== Saveur ===

Saveur

=== Corps ===

Corps

=== Commentaires ===

Commentaires

=== Histoire ===

Histoire

=== Ingrédients ===

Ingrédients

=== Discussion sur le style ===

Lien vers sujet du forum (vous devez être contributeur pour accéder à ces sujets)

=== En chiffres ===

{| class="wikitable" style="width: 182px"
|-
! style="width: 74px" | DI 
| style="width: 89px; text-align: center" | 1030-1039 
|-
! style="width: 74px" | DF 
| style="width: 89px; text-align: center" | 1008-1012 
|-
! style="width: 74px" |  IBUs
| style="width: 89px; text-align: center" | 10-25 
|-
! style="width: 74px" | EBC
| style="width: 89px; text-align: center" | 4-16 
|-
! style="width: 74px" | A/V
| style="width: 89px; text-align: center" | 4.3-5.6% 
|}

=== Exemples commerciaux ===

''Brasserie - Bière, Brasserie - Bière, ...''

 

=== ''Version originale BJCP2015'' ===
<div>
'''''Overall Impression: '''A malt-focused, generally caramelly beer with perhaps a few esters and occasionally a butterscotch aftertaste. Hops only to balance and support the malt. The malt character can range from dry and grainy to rich, toasty, and caramelly, but is never roasty and especially never has a peat smoke character.''

'''''Aroma: '''Low to medium maltiness, often with flavors of toasted breadcrumbs, lady fingers, and English biscuits. Low to medium caramel and low butterscotch is allowable. Light pome fruitiness in best examples. May have low traditional English hop aroma (earthy, floral, orange-citrus, spicy, etc.). Peat smoke is inappropriate.''

'''''Appearance: '''Pale copper to very dark brown. Clear. Low to moderate, creamy off-white.''

'''''Flavor: '''Entirely malt-focused, with flavors ranging from pale, bready malt with caramel overtones to rich-toasty malt with roasted accents (but never roasty) or a combination thereof. Fruity esters are not required but add depth yet are never high. Hop bitterness to balance the malt. No to low hop flavor is also allowed and should of traditional English character (earthy, floral, orange-citrus, spicy, etc.). Finish ranges from rich and malty to dry and grainy. A subtle butterscotch character is acceptable; however, burnt sugars are not. The malt-hop balance tilts toward malt. Peat smoke is inappropriate.''

'''''Mouthfeel:''''''''''M'''''edium-low to medium body. Low to moderate carbonation. Can be relatively rich and creamy to dry and grainy.

'''''Comments: '''Malt-focused ales that gain the vast majority of their character from specialty malts, never the process. Burning malt or wort sugars via ‘kettle caramelization’ is not traditional nor is any blatantly ‘butterscotch’ character. Most'' ''frequently a draught product. Smoke character is inappropriate as any found traditionally would have come from the peat in'' ''the source water. Scottish ales with smoke character should be entered as a Classic Style Smoked Beer.''

'''''Characteristic Ingredients: '''Originally used Scottish pale malt, grits or flaked maize, and brewers caramel for color. Later adapted to use additional ingredients, such as amber and brown malts, crystal and wheat malts, and roasted grains or dark sugars for color but not for the ‘roasty’ flavor. Sugar adjuncts are traditional. Clean or slightly fruity yeast. Peat- smoked malt is inauthentic and inappropriate.''

'''''Style Comparison: '''Similar character to a Wee Heavy, but much smaller.''

'''Vital Statistics:                       '''OG: 1.035 – 1.040

IBUs:  10 – 20                               FG: 1.010 – 1.015

SRM:  13 – 22                            ABV:  3.2 – 3.9%

'''Commercial Examples: '''Broughton Greenmantle Ale, Caledonia Smooth, McEwan's 70, Orkney Raven Ale, Tennent’s Special Ale

=== ''Version originale BJCP2008'' ===

''9B. Scottish Heavy 70/-''

'''''Aroma:''' Low to medium malty sweetness, sometimes accentuated by low to moderate kettle caramelization. Some examples have a low hop aroma, light fruitiness, low diacetyl, and/or a low to moderate peaty aroma (all are optional). The peaty aroma is sometimes perceived as earthy, smoky or very lightly roasted.''

'''''Appearance:''' Deep amber to dark copper. Usually very clear due to long, cool fermentations. Low to moderate, creamy off-white to light tan-colored head.''

'''''Flavor:''' Malt is the primary flavor, but isn’t overly strong. The initial malty sweetness is usually accentuated by a low to moderate kettle caramelization, and is sometimes accompanied by a low diacetyl component. Fruity esters may be moderate to none. Hop bitterness is low to moderate, but the balance will always be towards the malt (although not always by much). Hop flavor is low to none. A low to moderate peaty character is optional, and may be perceived as earthy or smoky. Generally has a grainy, dry finish due to small amounts of unmalted roasted barley.''

'''''Mouthfeel:''' Medium-low to medium body. Low to moderate carbonation. Sometimes a bit creamy, but often quite dry due to use of roasted barley.''

'''''Overall Impression:''' Cleanly malty with a drying finish, perhaps a few esters, and on occasion a faint bit of peaty earthiness (smoke). Most beers finish fairly dry considering their relatively sweet palate, and as such have a different balance than strong Scotch ales.''

'''''Comments:''' The malt-hop balance is slightly to moderately tilted towards the malt side. Any caramelization comes from kettle caramelization and not caramel malt (and is sometimes confused with diacetyl). Although unusual, any smoked character is yeast- or water-derived and not from the use of peat-smoked malts. Use of peat-smoked malt to replicate the peaty character should be restrained; overly smoky beers should be entered in the Other Smoked Beer category (22B) rather than here.''

'''''History:''' Traditional Scottish session beers reflecting the indigenous ingredients (water, malt), with less hops than their English counterparts (due to the need to import them). Long, cool fermentations are traditionally used in Scottish brewing.''

'''''Ingredients:''' Scottish or English pale base malt. Small amounts of roasted barley add color and flavor, and lend a dry, slightly roasty finish. English hops. Clean, relatively un-attenuative ale yeast. Some commercial brewers add small amounts of crystal, amber, or wheat malts, and adjuncts such as sugar. The optional peaty, earthy and/or smoky character comes from the traditional yeast and from the local malt and water rather than using smoked malts.''

 '''''Vital Statistics''':''

{| border="1" cellpadding="5"
|-
| 
| ''OG: 1.035 – 1.040''
|-
| ''IBUs: 10 – 25''
| ''FG: 1.010 – 1.015''
|-
| ''SRM: 9 – 17''
| ''ABV: 3.2 – 3.9%''
|}

 
'''''Commercial Examples:''' Caledonian 70/- (Caledonian Amber Ale in the US), Belhaven 70/-, Orkney Raven Ale, Maclay 70/-, Tennents Special, Broughton Greenmantle Àle''</div>[[Category:AFIBRA]] [[Category:Guides de style]] [[Category:Styles|Scottish]]

Guide de styles BJCP 2015/14B. Scottish Heavy

2015-06-28T11:28:43Z

Chente :

Guide de styles BJCP 2015/14A. Scottish Light

2015-06-28T09:38:27Z

Chente :

''modèle de fiche : 1.03''
[[File:Mcewan-60.jpg|right|300px|RTENOTITLE]]

=== Impression générale ===

''Une bière maltée, généralement avec des caramels, avec peut-être quelques esthers et occasionnellement un arrière gout de caramel au beurre. Les houblons ne sont utilisés que pour équilibrer et supporter le malt. Le caractère malté peut varier de goût de céréale simple à un goût riche, toasté et caramel, mais il ne présente jamais un caractère torréfié, et encore moins un caractère de tourbe fumée. Traditionnellement les ale écossaises sont les plus foncées, parfois presque noires, mais sans aller sur un caractère de brulé, ou de torréfié.''

'' ''

=== Arôme ===

''Faiblement à moyennement malté, souvent avec des saveurs de pain toasté, et de biscuit anglais. Une saveur faible à moyenne de caramel et de caramel au beurre est autorisée. Une légère note fruitée est présente dans les meilleurs exemples de Scottish. On peut trouver un arome léger de houblons anglais traditionnels (terreux, florale, orange-agrume, épicée...). Par contre un arôme de tourbe fumée est inapproriée. ''

=== Apparence ===

''Cuivre pale à un marron très foncé. Claire. Mousse faible à modérée, blanc cassée. ''

=== Saveur ===

''Clairement focalisé sur la base maltée avec des saveurs allant du malt pale, brioché, avec des touches de caramel, jusqu'à un malt richement toasté avec quelques accents torréfiés (mais jamais une saveur evidente de torréfié), ou une combinaison des saveurs citées. Des esters fruités ne sont pas exigés, mais ajoutent de la profondeur, même s'il ne doivent jamais être trop présents. Amertume du houblon pour balancer la base maltée. Des saveurs de houblons plus élevées sont autorisées, particulièrement dans le cas d'un caractère anglais traditionel (terreux, floral, agrume, épicé, etc..). La finition varie entre riche et malté, à sec et ceréalier. une touche subtile de caramel au beurre est acceptable. Cependant, celle de sucre brulé ne l'est pas. la balance malt-houblon penche du côté du malt. Une fois encore, la tourbe fumée est inappropriée. ''

=== Corps ===

''Faible moyen à moyen. carbonation faible à modérée. Peut être relativement riche et cremeux jusqu'à sec et céréalier.''

=== Commentaires ===
<div data-canvas-width="402.7274999999999">''Blonde centrée sur la base maltée qui fonde leur caractère sur les types de malt utilisés, et non pas sur le process d'élaboration. Les malt ou sucres brulés par la caramélisation lors de l'ébulition n'est pas  dans la tradition de ces bières, ni une présence manifeste de flaveur de caramel au beurre. Le plus fréquement une bière à la pression. Un caractère fumé est inapproprié, car traditionnellement il ne viendrait qu'eventuellement de la qualité de l'eau utilisée qui aurait pu traverser la tourbe. Les Scottish Ale avec un caractère fumé devraient être classée comme des bières classique de style fumé.'' </div><div</div>

=== Histoire ===

Histoire

=== Ingrédients ===
<div data-canvas-width="419.235"A l'origine etaient utilisés les malt Pale, du mais en grain ou en flocon, et des malts caramel pour la couleur. Plus tard d'autres ingrédients ont été utilisés tels que les malt ambré et foncés, crystals et malt de blé, ainsi que du malt grillé ou des sucres foncés, uniquement pour la couleur et aucunement pour la saveur de ces 2 derniers ingredients.  L'ajout de sucres est traditionnel. Levure neutre ou légèrement fruité. les malts fumés ou tourbés n'etant pas authentiques sur cette bière sont inappropriés.</div><div</div>

=== Discussion sur le style ===

''Caractère similaire à une Wee Heavy, mais bien plus léger. Similaire en couleur à une Dark Mild, mais avec moins de force.''

Lien vers sujet du forum (vous devez être contributeur pour accéder à ces sujets)

=== En chiffres ===

{| class="wikitable" style="width: 182px"
|-
! style="width: 74px" | DI 
| style="width: 89px; text-align: center" | 1030-1035 
|-
! style="width: 74px" | DF 
| style="width: 89px; text-align: center" | 1010-1013 
|-
! style="width: 74px" |  IBUs
| style="width: 89px; text-align: center" | 10-20 
|-
! style="width: 74px" | EBC
| style="width: 89px; text-align: center" | 8-30 
|-
! style="width: 74px" | A/V
| style="width: 89px; text-align: center" | 2.5-3.2% 
|}

=== Exemples commerciaux ===

''McEwan's 60''

=== ''Version Originale BJCP2015'' ===
''Overall Impression:'' ''A malt-focused, generally caramelly beer with perhaps a few esters and occasionally a butterscotch aftertaste. Hops only to balance and support the malt. The malt'' </div><div data-canvas-width="66.303">''character can range from dry and grainy to rich, toasty, and caramelly, but is never roasty and especially never has a peatsmoke character. Traditionally the darkest of the Scottish ales,sometimes nearly black but lacking any burnt, overtly roasted character.'' </div><div data-canvas-width="62.11050000000001">''Aroma:''</div><div data-canvas-width="156.60299999999995">''Low to medium maltiness, often with flavors of toasted breadcrumbs, lady fingers, and English biscuits. Low to medium caramel and low butterscotch is allowable. Light pome fruitiness in best examples. May have low traditional English hop aroma (earthy, floral, orange-citrus, spicy, etc.). Peat smoke is inappropriate.'' </div><div data-canvas-width="97.83">''Appearance:''</div><div data-canvas-width="40.79399999999999">''Pale copper to very dark brown. Clear. Low to moderate, creamy off-white.'' </div><div data-canvas-width="55.4745">''Flavor:''</div><div data-canvas-width="361.22549999999984">''Entirely malt-focused, with flavors ranging from pale, bready malt with caramel overtones to rich-toasty malt with roasted accents (but never roasty) or a combination thereof. Fruity esters are not required but add depth yet are never high.Hop bitterness to balance the malt. No to low hop flavor is also allowed and should of traditional English character (earthy, floral, orange-citrus, spicy, etc.). Finish ranges from rich and malty to dry and grainy. A subtle butterscotch character is acceptable; however, burnt sugars are not. The malt-hop balance tilts toward malt. Peat smoke is inappropriate.'' </div><div data-canvas-width="85.05450000000002">''Mouthfeel:''</div><div data-canvas-width="46.01099999999999">''Medium-low to medium body. Low to moderate carbonation. Can be relatively rich and creamy to dry and grainy.'' </div><div data-canvas-width="88.77000000000001">''Comments:''</div><div data-canvas-width="402.7274999999999">''Malt-focused ales that gain the vast majority of their character from specialty malts, never the process.Burning malt or wort sugars via ‘kettle caramelization’ is not'' </div><div data-canvas-width="179.07600000000005">''traditional nor is any blatantly ‘butterscotch’ character. Most frequently a draught product. Smoke character is inappropriate as any found traditionally would have come from the peat in the source water. Scottish ales with smoke character should be entered as a Classic Style Smoked Beer.'' </div><div data-canvas-width="208.39649999999997">''Characteristic Ingredients:'' </div><div data-canvas-width="419.235">''Originally used Scottish pale malt, grits or flaked maize, and brewers caramel for color. Later adapted to use additional ingredients, such as amber and'' </div><div data-canvas-width="307.2164999999998">''brown malts, crystal and wheat malts, and roasted grains or dark sugars for color but not for the ‘roasty’ flavor. Sugar adjuncts are traditional. Clean or slightly fruity yeast. Peat-smoked malt is inauthentic and inappropriate.'' </div><div data-canvas-width="142.06950000000003">''Style Comparison:''</div><div data-canvas-width="127.29899999999995">''Similar character to a Wee Heavy, but much smaller. Similar in color to a Dark Mild, but a little weaker in strength.'' </div><div data-canvas-width="116.6745">''Vital Statistics:''</div><div data-canvas-width="35.879999999999995">''OG: 1.030–1.035'' </div><div data-canvas-width="17.625">''IBUs: 10–20'' </div><div data-canvas-width="34.351499999999994">''FG: 1.010–1.013'' </div><div data-canvas-width="16.8">''SRM: 17–22'' </div><div data-canvas-width="32.916">''ABV: 2.5–3.2%'' </div><div data-canvas-width="178.87050000000002">''Commercial Examples:'' </div><div data-canvas-width="89.15849999999999">''McEwan's 60'' </div><div data-canvas-width="89.15849999999999"> </div>
[[Category:AFIBRA]] [[Category:Guides de style]] [[Category:Styles|Scottish]]

Guide de styles BJCP 2015/14A. Scottish Light

2015-06-28T09:36:54Z

Chente :

''modèle de fiche : 1.03''
[[File:Mcewan-60.jpg|right|300px|RTENOTITLE]]

=== Impression générale ===

''Une bière maltée, généralement avec des caramels, avec peut-être quelques esthers et occasionnellement un arrière gout de caramel au beurre. Les houblons ne sont utilisés que pour équilibrer et supporter le malt. Le caractère malté peut varier de goût de céréale simple à un goût riche, toasté et caramel, mais il ne présente jamais un caractère torréfié, et encore moins un caractère de tourbe fumée. Traditionnellement les ale écossaises sont les plus foncées, parfois presque noires, mais sans aller sur un caractère de brulé, ou de torréfié.''

'' ''

=== Arôme ===

''Faiblement à moyennement malté, souvent avec des saveurs de pain toasté, et de biscuit anglais. Une saveur faible à moyenne de caramel et de caramel au beurre est autorisée. Une légère note fruitée est présente dans les meilleurs exemples de Scottish. On peut trouver un arome léger de houblons anglais traditionnels (terreux, florale, orange-agrume, épicée...). Par contre un arôme de tourbe fumée est inapproriée. ''

=== Apparence ===

''Cuivre pale à un marron très foncé. Claire. Mousse faible à modérée, blanc cassée. ''

=== Saveur ===

''Clairement focalisé sur la base maltée avec des saveurs allant du malt pale, brioché, avec des touches de caramel, jusqu'à un malt richement toasté avec quelques accents torréfiés (mais jamais une saveur evidente de torréfié), ou une combinaison des saveurs citées. Des esters fruités ne sont pas exigés, mais ajoutent de la profondeur, même s'il ne doivent jamais être trop présents. Amertume du houblon pour balancer la base maltée. Des saveurs de houblons plus élevées sont autorisées, particulièrement dans le cas d'un caractère anglais traditionel (terreux, floral, agrume, épicé, etc..). La finition varie entre riche et malté, à sec et ceréalier. une touche subtile de caramel au beurre est acceptable. Cependant, celle de sucre brulé ne l'est pas. la balance malt-houblon penche du côté du malt. Une fois encore, la tourbe fumée est inappropriée. ''

=== Corps ===

''Faible moyen à moyen. carbonation faible à modérée. Peut être relativement riche et cremeux jusqu'à sec et céréalier.''

=== Commentaires ===
<div data-canvas-width="402.7274999999999">''Blonde centrée sur la base maltée qui fonde leur caractère sur les types de malt utilisés, et non pas sur le process d'élaboration. Les malt ou sucres brulés par la caramélisation lors de l'ébulition n'est pas  dans la tradition de ces bières, ni une présence manifeste de flaveur de caramel au beurre. Le plus fréquement une bière à la pression. Un caractère fumé est inapproprié, car traditionnellement il ne viendrait qu'eventuellement de la qualité de l'eau utilisée qui aurait pu traverser la tourbe. Les Scottish Ale avec un caractère fumé devraient être classée comme des bières classique de style fumé.'' </div><div</div>

=== Histoire ===

Histoire

=== Ingrédients ===
<div data-canvas-width="419.235"A l'origine etaient utilisés les malt Pale, du mais en grain ou en flocon, et des malts caramel pour la couleur. Plus tard d'autres ingrédients ont été utilisés tels que les malt ambré et foncés, crystals et malt de blé, ainsi que du malt grillé ou des sucres foncés, uniquement pour la couleur et aucunement pour la saveur de ces 2 derniers ingredients.  L'ajout de sucres est traditionnel. Levure neutre ou légèrement fruité. les malts fumés ou tourbés n'etant pas authentiques sur cette bière sont inappropriés.</div><div</div>

=== Discussion sur le style ===

''Similar character to a Wee Heavy, but much smaller. Similar in color to a Dark Mild, but a little weaker in strength.''

Lien vers sujet du forum (vous devez être contributeur pour accéder à ces sujets)

=== En chiffres ===

{| class="wikitable" style="width: 182px"
|-
! style="width: 74px" | DI 
| style="width: 89px; text-align: center" | 1030-1035 
|-
! style="width: 74px" | DF 
| style="width: 89px; text-align: center" | 1010-1013 
|-
! style="width: 74px" |  IBUs
| style="width: 89px; text-align: center" | 10-20 
|-
! style="width: 74px" | EBC
| style="width: 89px; text-align: center" | 8-30 
|-
! style="width: 74px" | A/V
| style="width: 89px; text-align: center" | 2.5-3.2% 
|}

=== Exemples commerciaux ===

''McEwan's 60''

=== ''Version Originale BJCP2015'' ===
''Overall Impression:'' ''A malt-focused, generally caramelly beer with perhaps a few esters and occasionally a butterscotch aftertaste. Hops only to balance and support the malt. The malt'' </div><div data-canvas-width="66.303">''character can range from dry and grainy to rich, toasty, and caramelly, but is never roasty and especially never has a peatsmoke character. Traditionally the darkest of the Scottish ales,sometimes nearly black but lacking any burnt, overtly roasted character.'' </div><div data-canvas-width="62.11050000000001">''Aroma:''</div><div data-canvas-width="156.60299999999995">''Low to medium maltiness, often with flavors of toasted breadcrumbs, lady fingers, and English biscuits. Low to medium caramel and low butterscotch is allowable. Light pome fruitiness in best examples. May have low traditional English hop aroma (earthy, floral, orange-citrus, spicy, etc.). Peat smoke is inappropriate.'' </div><div data-canvas-width="97.83">''Appearance:''</div><div data-canvas-width="40.79399999999999">''Pale copper to very dark brown. Clear. Low to moderate, creamy off-white.'' </div><div data-canvas-width="55.4745">''Flavor:''</div><div data-canvas-width="361.22549999999984">''Entirely malt-focused, with flavors ranging from pale, bready malt with caramel overtones to rich-toasty malt with roasted accents (but never roasty) or a combination thereof. Fruity esters are not required but add depth yet are never high.Hop bitterness to balance the malt. No to low hop flavor is also allowed and should of traditional English character (earthy, floral, orange-citrus, spicy, etc.). Finish ranges from rich and malty to dry and grainy. A subtle butterscotch character is acceptable; however, burnt sugars are not. The malt-hop balance tilts toward malt. Peat smoke is inappropriate.'' </div><div data-canvas-width="85.05450000000002">''Mouthfeel:''</div><div data-canvas-width="46.01099999999999">''Medium-low to medium body. Low to moderate carbonation. Can be relatively rich and creamy to dry and grainy.'' </div><div data-canvas-width="88.77000000000001">''Comments:''</div><div data-canvas-width="402.7274999999999">''Malt-focused ales that gain the vast majority of their character from specialty malts, never the process.Burning malt or wort sugars via ‘kettle caramelization’ is not'' </div><div data-canvas-width="179.07600000000005">''traditional nor is any blatantly ‘butterscotch’ character. Most frequently a draught product. Smoke character is inappropriate as any found traditionally would have come from the peat in the source water. Scottish ales with smoke character should be entered as a Classic Style Smoked Beer.'' </div><div data-canvas-width="208.39649999999997">''Characteristic Ingredients:'' </div><div data-canvas-width="419.235">''Originally used Scottish pale malt, grits or flaked maize, and brewers caramel for color. Later adapted to use additional ingredients, such as amber and'' </div><div data-canvas-width="307.2164999999998">''brown malts, crystal and wheat malts, and roasted grains or dark sugars for color but not for the ‘roasty’ flavor. Sugar adjuncts are traditional. Clean or slightly fruity yeast. Peat-smoked malt is inauthentic and inappropriate.'' </div><div data-canvas-width="142.06950000000003">''Style Comparison:''</div><div data-canvas-width="127.29899999999995">''Similar character to a Wee Heavy, but much smaller. Similar in color to a Dark Mild, but a little weaker in strength.'' </div><div data-canvas-width="116.6745">''Vital Statistics:''</div><div data-canvas-width="35.879999999999995">''OG: 1.030–1.035'' </div><div data-canvas-width="17.625">''IBUs: 10–20'' </div><div data-canvas-width="34.351499999999994">''FG: 1.010–1.013'' </div><div data-canvas-width="16.8">''SRM: 17–22'' </div><div data-canvas-width="32.916">''ABV: 2.5–3.2%'' </div><div data-canvas-width="178.87050000000002">''Commercial Examples:'' </div><div data-canvas-width="89.15849999999999">''McEwan's 60'' </div><div data-canvas-width="89.15849999999999"> </div>
[[Category:AFIBRA]] [[Category:Guides de style]] [[Category:Styles|Scottish]]

Guide de styles BJCP 2015/14A. Scottish Light

2015-06-28T09:29:23Z

Chente :

''modèle de fiche : 1.03''
[[File:Mcewan-60.jpg|right|300px|RTENOTITLE]]

=== Impression générale ===

''Une bière maltée, généralement avec des caramels, avec peut-être quelques esthers et occasionnellement un arrière gout de caramel au beurre. Les houblons ne sont utilisés que pour équilibrer et supporter le malt. Le caractère malté peut varier de goût de céréale simple à un goût riche, toasté et caramel, mais il ne présente jamais un caractère torréfié, et encore moins un caractère de tourbe fumée. Traditionnellement les ale écossaises sont les plus foncées, parfois presque noires, mais sans aller sur un caractère de brulé, ou de torréfié.''

'' ''

=== Arôme ===

''Faiblement à moyennement malté, souvent avec des saveurs de pain toasté, et de biscuit anglais. Une saveur faible à moyenne de caramel et de caramel au beurre est autorisée. Une légère note fruitée est présente dans les meilleurs exemples de Scottish. On peut trouver un arome léger de houblons anglais traditionnels (terreux, florale, orange-agrume, épicée...). Par contre un arôme de tourbe fumée est inapproriée. ''

=== Apparence ===

''Cuivre pale à un marron très foncé. Claire. Mousse faible à modérée, blanc cassée. ''

=== Saveur ===

''Clairement focalisé sur la base maltée avec des saveurs allant du malt pale, brioché, avec des touches de caramel, jusqu'à un malt richement toasté avec quelques accents torréfiés (mais jamais une saveur evidente de torréfié), ou une combinaison des saveurs citées. Des esters fruités ne sont pas exigés, mais ajoutent de la profondeur, même s'il ne doivent jamais être trop présents. Amertume du houblon pour balancer la base maltée. Des saveurs de houblons plus élevées sont autorisées, particulièrement dans le cas d'un caractère anglais traditionel (terreux, floral, agrume, épicé, etc..). La finition varie entre riche et malté, à sec et ceréalier. une touche subtile de caramel au beurre est acceptable. Cependant, celle de sucre brulé ne l'est pas. la balance malt-houblon penche du côté du malt. Une fois encore, la tourbe fumée est inappropriée. ''

=== Corps ===

''Faible moyen à moyen. carbonation faible à modérée. Peut être relativement riche et cremeux jusqu'à sec et céréalier.''

=== Commentaires ===
<div data-canvas-width="402.7274999999999">''Blonde centrée sur la base maltée qui fonde leur caractère sur les types de malt utilisés, et non pas sur le process d'élaboration. Les malt ou sucres brulés par la caramélisation lors de l'ébulition n'est pas  dans la tradition de ces bières, ni une présence manifeste de flaveur de caramel au beurre. Le plus fréquement une bière à la pression. Un caractère fumé est inapproprié, car traditionnellement il ne viendrait qu'eventuellement de la qualité de l'eau utilisée qui aurait pu traverser la tourbe. Les Scottish Ale avec un caractère fumé devraient être classée comme des bières classique de style fumé.'' </div><div</div>

=== Histoire ===

Histoire

=== Ingrédients ===
<div data-canvas-width="419.235">''Originally used Scottish pale malt, grits or flaked maize, and brewers caramel for color. Later adapted to use additional ingredients, such as amber and'' </div><div data-canvas-width="307.2164999999998">''brown malts, crystal and wheat malts, and roasted grains or dark sugars for color but not for the ‘roasty’ flavor. Sugar adjuncts are traditional. Clean or slightly fruity yeast. Peat-smoked malt is inauthentic and inappropriate.''</div>

=== Discussion sur le style ===

''Similar character to a Wee Heavy, but much smaller. Similar in color to a Dark Mild, but a little weaker in strength.''

Lien vers sujet du forum (vous devez être contributeur pour accéder à ces sujets)

=== En chiffres ===

{| class="wikitable" style="width: 182px"
|-
! style="width: 74px" | DI 
| style="width: 89px; text-align: center" | 1030-1035 
|-
! style="width: 74px" | DF 
| style="width: 89px; text-align: center" | 1010-1013 
|-
! style="width: 74px" |  IBUs
| style="width: 89px; text-align: center" | 10-20 
|-
! style="width: 74px" | EBC
| style="width: 89px; text-align: center" | 8-30 
|-
! style="width: 74px" | A/V
| style="width: 89px; text-align: center" | 2.5-3.2% 
|}

=== Exemples commerciaux ===

''McEwan's 60''

=== ''Version Originale BJCP2015'' ===
''Overall Impression:'' ''A malt-focused, generally caramelly beer with perhaps a few esters and occasionally a butterscotch aftertaste. Hops only to balance and support the malt. The malt'' </div><div data-canvas-width="66.303">''character can range from dry and grainy to rich, toasty, and caramelly, but is never roasty and especially never has a peatsmoke character. Traditionally the darkest of the Scottish ales,sometimes nearly black but lacking any burnt, overtly roasted character.'' </div><div data-canvas-width="62.11050000000001">''Aroma:''</div><div data-canvas-width="156.60299999999995">''Low to medium maltiness, often with flavors of toasted breadcrumbs, lady fingers, and English biscuits. Low to medium caramel and low butterscotch is allowable. Light pome fruitiness in best examples. May have low traditional English hop aroma (earthy, floral, orange-citrus, spicy, etc.). Peat smoke is inappropriate.'' </div><div data-canvas-width="97.83">''Appearance:''</div><div data-canvas-width="40.79399999999999">''Pale copper to very dark brown. Clear. Low to moderate, creamy off-white.'' </div><div data-canvas-width="55.4745">''Flavor:''</div><div data-canvas-width="361.22549999999984">''Entirely malt-focused, with flavors ranging from pale, bready malt with caramel overtones to rich-toasty malt with roasted accents (but never roasty) or a combination thereof. Fruity esters are not required but add depth yet are never high.Hop bitterness to balance the malt. No to low hop flavor is also allowed and should of traditional English character (earthy, floral, orange-citrus, spicy, etc.). Finish ranges from rich and malty to dry and grainy. A subtle butterscotch character is acceptable; however, burnt sugars are not. The malt-hop balance tilts toward malt. Peat smoke is inappropriate.'' </div><div data-canvas-width="85.05450000000002">''Mouthfeel:''</div><div data-canvas-width="46.01099999999999">''Medium-low to medium body. Low to moderate carbonation. Can be relatively rich and creamy to dry and grainy.'' </div><div data-canvas-width="88.77000000000001">''Comments:''</div><div data-canvas-width="402.7274999999999">''Malt-focused ales that gain the vast majority of their character from specialty malts, never the process.Burning malt or wort sugars via ‘kettle caramelization’ is not'' </div><div data-canvas-width="179.07600000000005">''traditional nor is any blatantly ‘butterscotch’ character. Most frequently a draught product. Smoke character is inappropriate as any found traditionally would have come from the peat in the source water. Scottish ales with smoke character should be entered as a Classic Style Smoked Beer.'' </div><div data-canvas-width="208.39649999999997">''Characteristic Ingredients:'' </div><div data-canvas-width="419.235">''Originally used Scottish pale malt, grits or flaked maize, and brewers caramel for color. Later adapted to use additional ingredients, such as amber and'' </div><div data-canvas-width="307.2164999999998">''brown malts, crystal and wheat malts, and roasted grains or dark sugars for color but not for the ‘roasty’ flavor. Sugar adjuncts are traditional. Clean or slightly fruity yeast. Peat-smoked malt is inauthentic and inappropriate.'' </div><div data-canvas-width="142.06950000000003">''Style Comparison:''</div><div data-canvas-width="127.29899999999995">''Similar character to a Wee Heavy, but much smaller. Similar in color to a Dark Mild, but a little weaker in strength.'' </div><div data-canvas-width="116.6745">''Vital Statistics:''</div><div data-canvas-width="35.879999999999995">''OG: 1.030–1.035'' </div><div data-canvas-width="17.625">''IBUs: 10–20'' </div><div data-canvas-width="34.351499999999994">''FG: 1.010–1.013'' </div><div data-canvas-width="16.8">''SRM: 17–22'' </div><div data-canvas-width="32.916">''ABV: 2.5–3.2%'' </div><div data-canvas-width="178.87050000000002">''Commercial Examples:'' </div><div data-canvas-width="89.15849999999999">''McEwan's 60'' </div><div data-canvas-width="89.15849999999999"> </div>
[[Category:AFIBRA]] [[Category:Guides de style]] [[Category:Styles|Scottish]]

Guide de styles BJCP 2015/14A. Scottish Light

2015-06-28T09:11:03Z

Chente :

''modèle de fiche : 1.03''
[[File:Mcewan-60.jpg|right|300px|RTENOTITLE]]

=== Impression générale ===

''Une bière maltée, généralement avec des caramels, avec peut-être quelques esthers et occasionnellement un arrière gout de caramel au beurre. Les houblons ne sont utilisés que pour équilibrer et supporter le malt. Le caractère malté peut varier de goût de céréale simple à un goût riche, toasté et caramel, mais il ne présente jamais un caractère torréfié, et encore moins un caractère de tourbe fumée. Traditionnellement les ale écossaises sont les plus foncées, parfois presque noires, mais sans aller sur un caractère de brulé, ou de torréfié.''

'' ''

=== Arôme ===

''Faiblement à moyennement malté, souvent avec des saveurs de pain toasté, et de biscuit anglais. Une saveur faible à moyenne de caramel et de caramel au beurre est autorisée. Une légère note fruitée est présente dans les meilleurs exemples de Scottish. On peut trouver un arome léger de houblons anglais traditionnels (terreux, florale, orange-agrume, épicée...). Par contre un arôme de tourbe fumée est inapproriée. ''

=== Apparence ===

''Cuivre pale à un marron très foncé. Claire. Mousse faible à modérée, blanc cassée. ''

=== Saveur ===

''Clairement focalisé sur la base maltée avec des saveurs allant du malt pale, brioché, avec des touches de caramel, jusqu'à un malt richement toasté avec quelques accents torréfiés (mais jamais une saveur evidente de torréfié), ou une combinaison des saveurs citées. Des esters fruités ne sont pas exigés, mais ajoutent de la profondeur, même s'il ne doivent jamais être trop présents. Amertume du houblon pour balancer la base maltée. Des saveurs de houblons plus élevées sont autorisées, particulièrement dans le cas d'un caractère anglais traditionel (terreux, floral, agrume, épicé, etc..). La finition varie entre riche et malté, à sec et ceréalier. une touche subtile de caramel au beurre est acceptable. Cependant, celle de sucre brulé ne l'est pas. la balance malt-houblon penche du côté du malt. Une fois encore, la tourbe fumée est inappropriée. ''

=== Corps ===

''Faible moyen à moyen. carbonation faible à modérée. Peut être relativement riche et cremeux jusqu'à sec et céréalier.''

=== Commentaires ===
<div data-canvas-width="402.7274999999999">''Malt-focused ales that gain the vast majority of their character from specialty malts, never the process.Burning malt or wort sugars via ‘kettle caramelization’ is not traditional nor is any blatantly ‘butterscotch’ character. Most frequently a draught product. Smoke character is inappropriate as any found traditionally would have come from the peat in the source water. Scottish ales with smoke character should be entered as a Classic Style Smoked Beer.''</div>

=== Histoire ===

Histoire

=== Ingrédients ===
<div data-canvas-width="419.235">''Originally used Scottish pale malt, grits or flaked maize, and brewers caramel for color. Later adapted to use additional ingredients, such as amber and'' </div><div data-canvas-width="307.2164999999998">''brown malts, crystal and wheat malts, and roasted grains or dark sugars for color but not for the ‘roasty’ flavor. Sugar adjuncts are traditional. Clean or slightly fruity yeast. Peat-smoked malt is inauthentic and inappropriate.''</div>

=== Discussion sur le style ===

''Similar character to a Wee Heavy, but much smaller. Similar in color to a Dark Mild, but a little weaker in strength.''

Lien vers sujet du forum (vous devez être contributeur pour accéder à ces sujets)

=== En chiffres ===

{| class="wikitable" style="width: 182px"
|-
! style="width: 74px" | DI 
| style="width: 89px; text-align: center" | 1030-1035 
|-
! style="width: 74px" | DF 
| style="width: 89px; text-align: center" | 1010-1013 
|-
! style="width: 74px" |  IBUs
| style="width: 89px; text-align: center" | 10-20 
|-
! style="width: 74px" | EBC
| style="width: 89px; text-align: center" | 8-30 
|-
! style="width: 74px" | A/V
| style="width: 89px; text-align: center" | 2.5-3.2% 
|}

=== Exemples commerciaux ===

''McEwan's 60''

=== ''Version Originale BJCP2015'' ===
''Overall Impression:'' ''A malt-focused, generally caramelly beer with perhaps a few esters and occasionally a butterscotch aftertaste. Hops only to balance and support the malt. The malt'' </div><div data-canvas-width="66.303">''character can range from dry and grainy to rich, toasty, and caramelly, but is never roasty and especially never has a peatsmoke character. Traditionally the darkest of the Scottish ales,sometimes nearly black but lacking any burnt, overtly roasted character.'' </div><div data-canvas-width="62.11050000000001">''Aroma:''</div><div data-canvas-width="156.60299999999995">''Low to medium maltiness, often with flavors of toasted breadcrumbs, lady fingers, and English biscuits. Low to medium caramel and low butterscotch is allowable. Light pome fruitiness in best examples. May have low traditional English hop aroma (earthy, floral, orange-citrus, spicy, etc.). Peat smoke is inappropriate.'' </div><div data-canvas-width="97.83">''Appearance:''</div><div data-canvas-width="40.79399999999999">''Pale copper to very dark brown. Clear. Low to moderate, creamy off-white.'' </div><div data-canvas-width="55.4745">''Flavor:''</div><div data-canvas-width="361.22549999999984">''Entirely malt-focused, with flavors ranging from pale, bready malt with caramel overtones to rich-toasty malt with roasted accents (but never roasty) or a combination thereof. Fruity esters are not required but add depth yet are never high.Hop bitterness to balance the malt. No to low hop flavor is also allowed and should of traditional English character (earthy, floral, orange-citrus, spicy, etc.). Finish ranges from rich and malty to dry and grainy. A subtle butterscotch character is acceptable; however, burnt sugars are not. The malt-hop balance tilts toward malt. Peat smoke is inappropriate.'' </div><div data-canvas-width="85.05450000000002">''Mouthfeel:''</div><div data-canvas-width="46.01099999999999">''Medium-low to medium body. Low to moderate carbonation. Can be relatively rich and creamy to dry and grainy.'' </div><div data-canvas-width="88.77000000000001">''Comments:''</div><div data-canvas-width="402.7274999999999">''Malt-focused ales that gain the vast majority of their character from specialty malts, never the process.Burning malt or wort sugars via ‘kettle caramelization’ is not'' </div><div data-canvas-width="179.07600000000005">''traditional nor is any blatantly ‘butterscotch’ character. Most frequently a draught product. Smoke character is inappropriate as any found traditionally would have come from the peat in the source water. Scottish ales with smoke character should be entered as a Classic Style Smoked Beer.'' </div><div data-canvas-width="208.39649999999997">''Characteristic Ingredients:'' </div><div data-canvas-width="419.235">''Originally used Scottish pale malt, grits or flaked maize, and brewers caramel for color. Later adapted to use additional ingredients, such as amber and'' </div><div data-canvas-width="307.2164999999998">''brown malts, crystal and wheat malts, and roasted grains or dark sugars for color but not for the ‘roasty’ flavor. Sugar adjuncts are traditional. Clean or slightly fruity yeast. Peat-smoked malt is inauthentic and inappropriate.'' </div><div data-canvas-width="142.06950000000003">''Style Comparison:''</div><div data-canvas-width="127.29899999999995">''Similar character to a Wee Heavy, but much smaller. Similar in color to a Dark Mild, but a little weaker in strength.'' </div><div data-canvas-width="116.6745">''Vital Statistics:''</div><div data-canvas-width="35.879999999999995">''OG: 1.030–1.035'' </div><div data-canvas-width="17.625">''IBUs: 10–20'' </div><div data-canvas-width="34.351499999999994">''FG: 1.010–1.013'' </div><div data-canvas-width="16.8">''SRM: 17–22'' </div><div data-canvas-width="32.916">''ABV: 2.5–3.2%'' </div><div data-canvas-width="178.87050000000002">''Commercial Examples:'' </div><div data-canvas-width="89.15849999999999">''McEwan's 60'' </div><div data-canvas-width="89.15849999999999"> </div>
[[Category:AFIBRA]] [[Category:Guides de style]] [[Category:Styles|Scottish]]

Guide de styles BJCP 2015/14A. Scottish Light

2015-06-28T09:09:59Z

Chente :

''modèle de fiche : 1.03''
[[File:Mcewan-60.jpg|right|300px|RTENOTITLE]]

=== Impression générale ===

''Une bière maltée, généralement avec des caramels, avec peut-être quelques esthers et occasionnellement un arrière gout de caramel au beurre. Les houblons ne sont utilisés que pour équilibrer et supporter le malt. Le caractère malté peut varier de goût de céréale simple à un goût riche, toasté et caramel, mais il ne présente jamais un caractère torréfié, et encore moins un caractère de tourbe fumée. Traditionnellement les ale écossaises sont les plus foncées, parfois presque noires, mais sans aller sur un caractère de brulé, ou de torréfié.''

'' ''

=== Arôme ===

''Faiblement à moyennement malté, souvent avec des saveurs de pain toasté, et de biscuit anglais. Une saveur faible à moyenne de caramel et de caramel au beurre est autorisée. Une légère note fruitée est présente dans les meilleurs exemples de Scottish. On peut trouver un arome léger de houblons anglais traditionnels (terreux, florale, orange-agrume, épicée...). Par contre un arôme de tourbe fumée est inapproriée. ''

=== Apparence ===

''Cuivre pale à un marron très foncé. Claire. Mousse faible à modérée, blanc cassée. ''

=== Saveur ===

''Clairement focalisé sur la base maltée avec des saveurs allant du malt pale, brioché, avec des touches de caramel, jusqu'à un malt richement toasté avec quelques accents torréfiés (mais jamais une saveur evidente de torréfié), ou une combinaison des saveurs citées. Des esters fruités ne sont pas exigés, mais ajoutent de la profondeur, même s'il ne doivent jamais être trop présents. Amertume du houblon pour balancer la base maltée. Des saveurs de houblons plus élevées sont autorisées, particulièrement dans le cas d'un caractère anglais traditionel (terreux, floral, agrume, épicé, etc..). La finition varie entre riche et malté, à sec et ceréalier. une touche subtile de caramel au beurre est acceptable. Cependant, celle de sucre brulé ne l'est pas. la balance malt-houblon penche du côté du malt. Une fois encore, la tourbe fumée est inappropriée. ''

=== Corps ===

''Medium-low to medium body. Low to moderate carbonation. Can be relatively rich and creamy to dry and grainy.''

=== Commentaires ===
<div data-canvas-width="402.7274999999999">''Malt-focused ales that gain the vast majority of their character from specialty malts, never the process.Burning malt or wort sugars via ‘kettle caramelization’ is not traditional nor is any blatantly ‘butterscotch’ character. Most frequently a draught product. Smoke character is inappropriate as any found traditionally would have come from the peat in the source water. Scottish ales with smoke character should be entered as a Classic Style Smoked Beer.''</div>

=== Histoire ===

Histoire

=== Ingrédients ===
<div data-canvas-width="419.235">''Originally used Scottish pale malt, grits or flaked maize, and brewers caramel for color. Later adapted to use additional ingredients, such as amber and'' </div><div data-canvas-width="307.2164999999998">''brown malts, crystal and wheat malts, and roasted grains or dark sugars for color but not for the ‘roasty’ flavor. Sugar adjuncts are traditional. Clean or slightly fruity yeast. Peat-smoked malt is inauthentic and inappropriate.''</div>

=== Discussion sur le style ===

''Similar character to a Wee Heavy, but much smaller. Similar in color to a Dark Mild, but a little weaker in strength.''

Lien vers sujet du forum (vous devez être contributeur pour accéder à ces sujets)

=== En chiffres ===

{| class="wikitable" style="width: 182px"
|-
! style="width: 74px" | DI 
| style="width: 89px; text-align: center" | 1030-1035 
|-
! style="width: 74px" | DF 
| style="width: 89px; text-align: center" | 1010-1013 
|-
! style="width: 74px" |  IBUs
| style="width: 89px; text-align: center" | 10-20 
|-
! style="width: 74px" | EBC
| style="width: 89px; text-align: center" | 8-30 
|-
! style="width: 74px" | A/V
| style="width: 89px; text-align: center" | 2.5-3.2% 
|}

=== Exemples commerciaux ===

''McEwan's 60''

=== ''Version Originale BJCP2015'' ===
''Overall Impression:'' ''A malt-focused, generally caramelly beer with perhaps a few esters and occasionally a butterscotch aftertaste. Hops only to balance and support the malt. The malt'' </div><div data-canvas-width="66.303">''character can range from dry and grainy to rich, toasty, and caramelly, but is never roasty and especially never has a peatsmoke character. Traditionally the darkest of the Scottish ales,sometimes nearly black but lacking any burnt, overtly roasted character.'' </div><div data-canvas-width="62.11050000000001">''Aroma:''</div><div data-canvas-width="156.60299999999995">''Low to medium maltiness, often with flavors of toasted breadcrumbs, lady fingers, and English biscuits. Low to medium caramel and low butterscotch is allowable. Light pome fruitiness in best examples. May have low traditional English hop aroma (earthy, floral, orange-citrus, spicy, etc.). Peat smoke is inappropriate.'' </div><div data-canvas-width="97.83">''Appearance:''</div><div data-canvas-width="40.79399999999999">''Pale copper to very dark brown. Clear. Low to moderate, creamy off-white.'' </div><div data-canvas-width="55.4745">''Flavor:''</div><div data-canvas-width="361.22549999999984">''Entirely malt-focused, with flavors ranging from pale, bready malt with caramel overtones to rich-toasty malt with roasted accents (but never roasty) or a combination thereof. Fruity esters are not required but add depth yet are never high.Hop bitterness to balance the malt. No to low hop flavor is also allowed and should of traditional English character (earthy, floral, orange-citrus, spicy, etc.). Finish ranges from rich and malty to dry and grainy. A subtle butterscotch character is acceptable; however, burnt sugars are not. The malt-hop balance tilts toward malt. Peat smoke is inappropriate.'' </div><div data-canvas-width="85.05450000000002">''Mouthfeel:''</div><div data-canvas-width="46.01099999999999">''Medium-low to medium body. Low to moderate carbonation. Can be relatively rich and creamy to dry and grainy.'' </div><div data-canvas-width="88.77000000000001">''Comments:''</div><div data-canvas-width="402.7274999999999">''Malt-focused ales that gain the vast majority of their character from specialty malts, never the process.Burning malt or wort sugars via ‘kettle caramelization’ is not'' </div><div data-canvas-width="179.07600000000005">''traditional nor is any blatantly ‘butterscotch’ character. Most frequently a draught product. Smoke character is inappropriate as any found traditionally would have come from the peat in the source water. Scottish ales with smoke character should be entered as a Classic Style Smoked Beer.'' </div><div data-canvas-width="208.39649999999997">''Characteristic Ingredients:'' </div><div data-canvas-width="419.235">''Originally used Scottish pale malt, grits or flaked maize, and brewers caramel for color. Later adapted to use additional ingredients, such as amber and'' </div><div data-canvas-width="307.2164999999998">''brown malts, crystal and wheat malts, and roasted grains or dark sugars for color but not for the ‘roasty’ flavor. Sugar adjuncts are traditional. Clean or slightly fruity yeast. Peat-smoked malt is inauthentic and inappropriate.'' </div><div data-canvas-width="142.06950000000003">''Style Comparison:''</div><div data-canvas-width="127.29899999999995">''Similar character to a Wee Heavy, but much smaller. Similar in color to a Dark Mild, but a little weaker in strength.'' </div><div data-canvas-width="116.6745">''Vital Statistics:''</div><div data-canvas-width="35.879999999999995">''OG: 1.030–1.035'' </div><div data-canvas-width="17.625">''IBUs: 10–20'' </div><div data-canvas-width="34.351499999999994">''FG: 1.010–1.013'' </div><div data-canvas-width="16.8">''SRM: 17–22'' </div><div data-canvas-width="32.916">''ABV: 2.5–3.2%'' </div><div data-canvas-width="178.87050000000002">''Commercial Examples:'' </div><div data-canvas-width="89.15849999999999">''McEwan's 60'' </div><div data-canvas-width="89.15849999999999"> </div>
[[Category:AFIBRA]] [[Category:Guides de style]] [[Category:Styles|Scottish]]

Guide de styles BJCP 2015/14A. Scottish Light

2015-06-28T09:09:30Z

Chente :

''modèle de fiche : 1.03''
[[File:Mcewan-60.jpg|right|300px|RTENOTITLE]]

=== Impression générale ===

''Une bière maltée, généralement avec des caramels, avec peut-être quelques esthers et occasionnellement un arrière gout de caramel au beurre. Les houblons ne sont utilisés que pour équilibrer et supporter le malt. Le caractère malté peut varier de goût de céréale simple à un goût riche, toasté et caramel, mais il ne présente jamais un caractère torréfié, et encore moins un caractère de tourbe fumée. Traditionnellement les ale écossaises sont les plus foncées, parfois presque noires, mais sans aller sur un caractère de brulé, ou de torréfié.''

'' ''

=== Arôme ===

''Faiblement à moyennement malté, souvent avec des saveurs de pain toasté, et de biscuit anglais. Une saveur faible à moyenne de caramel et de caramel au beurre est autorisée. Une légère note fruitée est présente dans les meilleurs exemples de Scottish. On peut trouver un arome léger de houblons anglais traditionnels (terreux, florale, orange-agrume, épicée...). Par contre un arôme de tourbe fumée est inapproriée. ''

=== Apparence ===

''Cuivre pale à un marron très foncé. Claire. Mousse faible à modérée, blanc cassée. ''

=== Saveur ===

''Clairement focalisé sur la base maltée avec des saveurs allant du malt pale, brioché, avec des touches de caramel, jusqu'à un malt richement toasté avec quelques accents torréfiés (mais jamais une saveur evidente de torréfié), ou une combinaison des saveurs citées. ''''Des esters fruités ne sont pas exigés, mais ajoutent de la profondeur, même s'il ne doivent jamais être trop présents. Amertume du houblon pour balancer la base maltée. Des saveurs de houblons plus élevées sont autorisées, particulièrement dans le cas d'un caractère anglais traditionel (terreux, floral, agrume, épicé, etc..). La finition varie entre riche et malté, à sec et ceréalier. une touche subtile de caramel au beurre est acceptable. Cependant, celle de sucre brulé ne l'est pas. la balance malt-houblon penche du côté du malt. Une fois encore, la tourbe fumée est inappropriée. ''

=== Corps ===

''Medium-low to medium body. Low to moderate carbonation. Can be relatively rich and creamy to dry and grainy.''

=== Commentaires ===
<div data-canvas-width="402.7274999999999">''Malt-focused ales that gain the vast majority of their character from specialty malts, never the process.Burning malt or wort sugars via ‘kettle caramelization’ is not traditional nor is any blatantly ‘butterscotch’ character. Most frequently a draught product. Smoke character is inappropriate as any found traditionally would have come from the peat in the source water. Scottish ales with smoke character should be entered as a Classic Style Smoked Beer.''</div>

=== Histoire ===

Histoire

=== Ingrédients ===
<div data-canvas-width="419.235">''Originally used Scottish pale malt, grits or flaked maize, and brewers caramel for color. Later adapted to use additional ingredients, such as amber and'' </div><div data-canvas-width="307.2164999999998">''brown malts, crystal and wheat malts, and roasted grains or dark sugars for color but not for the ‘roasty’ flavor. Sugar adjuncts are traditional. Clean or slightly fruity yeast. Peat-smoked malt is inauthentic and inappropriate.''</div>

=== Discussion sur le style ===

''Similar character to a Wee Heavy, but much smaller. Similar in color to a Dark Mild, but a little weaker in strength.''

Lien vers sujet du forum (vous devez être contributeur pour accéder à ces sujets)

=== En chiffres ===

{| class="wikitable" style="width: 182px"
|-
! style="width: 74px" | DI 
| style="width: 89px; text-align: center" | 1030-1035 
|-
! style="width: 74px" | DF 
| style="width: 89px; text-align: center" | 1010-1013 
|-
! style="width: 74px" |  IBUs
| style="width: 89px; text-align: center" | 10-20 
|-
! style="width: 74px" | EBC
| style="width: 89px; text-align: center" | 8-30 
|-
! style="width: 74px" | A/V
| style="width: 89px; text-align: center" | 2.5-3.2% 
|}

=== Exemples commerciaux ===

''McEwan's 60''

=== ''Version Originale BJCP2015'' ===
''Overall Impression:'' ''A malt-focused, generally caramelly beer with perhaps a few esters and occasionally a butterscotch aftertaste. Hops only to balance and support the malt. The malt'' </div><div data-canvas-width="66.303">''character can range from dry and grainy to rich, toasty, and caramelly, but is never roasty and especially never has a peatsmoke character. Traditionally the darkest of the Scottish ales,sometimes nearly black but lacking any burnt, overtly roasted character.'' </div><div data-canvas-width="62.11050000000001">''Aroma:''</div><div data-canvas-width="156.60299999999995">''Low to medium maltiness, often with flavors of toasted breadcrumbs, lady fingers, and English biscuits. Low to medium caramel and low butterscotch is allowable. Light pome fruitiness in best examples. May have low traditional English hop aroma (earthy, floral, orange-citrus, spicy, etc.). Peat smoke is inappropriate.'' </div><div data-canvas-width="97.83">''Appearance:''</div><div data-canvas-width="40.79399999999999">''Pale copper to very dark brown. Clear. Low to moderate, creamy off-white.'' </div><div data-canvas-width="55.4745">''Flavor:''</div><div data-canvas-width="361.22549999999984">''Entirely malt-focused, with flavors ranging from pale, bready malt with caramel overtones to rich-toasty malt with roasted accents (but never roasty) or a combination thereof. Fruity esters are not required but add depth yet are never high.Hop bitterness to balance the malt. No to low hop flavor is also allowed and should of traditional English character (earthy, floral, orange-citrus, spicy, etc.). Finish ranges from rich and malty to dry and grainy. A subtle butterscotch character is acceptable; however, burnt sugars are not. The malt-hop balance tilts toward malt. Peat smoke is inappropriate.'' </div><div data-canvas-width="85.05450000000002">''Mouthfeel:''</div><div data-canvas-width="46.01099999999999">''Medium-low to medium body. Low to moderate carbonation. Can be relatively rich and creamy to dry and grainy.'' </div><div data-canvas-width="88.77000000000001">''Comments:''</div><div data-canvas-width="402.7274999999999">''Malt-focused ales that gain the vast majority of their character from specialty malts, never the process.Burning malt or wort sugars via ‘kettle caramelization’ is not'' </div><div data-canvas-width="179.07600000000005">''traditional nor is any blatantly ‘butterscotch’ character. Most frequently a draught product. Smoke character is inappropriate as any found traditionally would have come from the peat in the source water. Scottish ales with smoke character should be entered as a Classic Style Smoked Beer.'' </div><div data-canvas-width="208.39649999999997">''Characteristic Ingredients:'' </div><div data-canvas-width="419.235">''Originally used Scottish pale malt, grits or flaked maize, and brewers caramel for color. Later adapted to use additional ingredients, such as amber and'' </div><div data-canvas-width="307.2164999999998">''brown malts, crystal and wheat malts, and roasted grains or dark sugars for color but not for the ‘roasty’ flavor. Sugar adjuncts are traditional. Clean or slightly fruity yeast. Peat-smoked malt is inauthentic and inappropriate.'' </div><div data-canvas-width="142.06950000000003">''Style Comparison:''</div><div data-canvas-width="127.29899999999995">''Similar character to a Wee Heavy, but much smaller. Similar in color to a Dark Mild, but a little weaker in strength.'' </div><div data-canvas-width="116.6745">''Vital Statistics:''</div><div data-canvas-width="35.879999999999995">''OG: 1.030–1.035'' </div><div data-canvas-width="17.625">''IBUs: 10–20'' </div><div data-canvas-width="34.351499999999994">''FG: 1.010–1.013'' </div><div data-canvas-width="16.8">''SRM: 17–22'' </div><div data-canvas-width="32.916">''ABV: 2.5–3.2%'' </div><div data-canvas-width="178.87050000000002">''Commercial Examples:'' </div><div data-canvas-width="89.15849999999999">''McEwan's 60'' </div><div data-canvas-width="89.15849999999999"> </div>
[[Category:AFIBRA]] [[Category:Guides de style]] [[Category:Styles|Scottish]]

Guide de styles BJCP 2015/14A. Scottish Light

2015-06-28T08:54:57Z

Chente :

''modèle de fiche : 1.03''
[[File:Mcewan-60.jpg|right|300px|RTENOTITLE]]

=== Impression générale ===

''Une bière maltée, généralement avec des caramels, avec peut-être quelques esthers et occasionnellement un arrière gout de caramel au beurre. Les houblons ne sont utilisés que pour équilibrer et supporter le malt. Le caractère malté peut varier de goût de céréale simple à un goût riche, toasté et caramel, mais il ne présente jamais un caractère torréfié, et encore moins un caractère de tourbe fumée. Traditionnellement les ale écossaises sont les plus foncées, parfois presque noires, mais sans aller sur un caractère de brulé, ou de torréfié.''

'' ''

=== Arôme ===

''Faiblement à moyennement malté, souvent avec des saveurs de pain toasté, et de biscuit anglais. Une saveur faible à moyenne de caramel et de caramel au beurre est autorisée. Une légère note fruitée est présente dans les meilleurs exemples de Scottish. On peut trouver un arome léger de houblons anglais traditionnels (terreux, florale, orange-agrume, épicée...). Par contre un arôme de tourbe fumée est inapproriée. ''

=== Apparence ===

''Cuivre pale à un marron très foncé. Claire. Mousse faible à modérée, blanc cassée. ''

=== Saveur ===

''Entirely malt-focused, with flavors ranging from pale, bready malt with caramel overtones to rich-toasty malt with roasted accents (but never roasty) or a combination thereof. Fruity esters are not required but add depth yet are never high.Hop bitterness to balance the malt. No to low hop flavor is also allowed and should of traditional English character (earthy, floral, orange-citrus, spicy, etc.). Finish ranges from rich and malty to dry and grainy. A subtle butterscotch character is acceptable; however, burnt sugars are not. The malt-hop balance tilts toward malt. Peat smoke is inappropriate.''

=== Corps ===

''Medium-low to medium body. Low to moderate carbonation. Can be relatively rich and creamy to dry and grainy.''

=== Commentaires ===
<div data-canvas-width="402.7274999999999">''Malt-focused ales that gain the vast majority of their character from specialty malts, never the process.Burning malt or wort sugars via ‘kettle caramelization’ is not traditional nor is any blatantly ‘butterscotch’ character. Most frequently a draught product. Smoke character is inappropriate as any found traditionally would have come from the peat in the source water. Scottish ales with smoke character should be entered as a Classic Style Smoked Beer.''</div>

=== Histoire ===

Histoire

=== Ingrédients ===
<div data-canvas-width="419.235">''Originally used Scottish pale malt, grits or flaked maize, and brewers caramel for color. Later adapted to use additional ingredients, such as amber and'' </div><div data-canvas-width="307.2164999999998">''brown malts, crystal and wheat malts, and roasted grains or dark sugars for color but not for the ‘roasty’ flavor. Sugar adjuncts are traditional. Clean or slightly fruity yeast. Peat-smoked malt is inauthentic and inappropriate.''</div>

=== Discussion sur le style ===

''Similar character to a Wee Heavy, but much smaller. Similar in color to a Dark Mild, but a little weaker in strength.''

Lien vers sujet du forum (vous devez être contributeur pour accéder à ces sujets)

=== En chiffres ===

{| class="wikitable" style="width: 182px"
|-
! style="width: 74px" | DI 
| style="width: 89px; text-align: center" | 1030-1035 
|-
! style="width: 74px" | DF 
| style="width: 89px; text-align: center" | 1010-1013 
|-
! style="width: 74px" |  IBUs
| style="width: 89px; text-align: center" | 10-20 
|-
! style="width: 74px" | EBC
| style="width: 89px; text-align: center" | 8-30 
|-
! style="width: 74px" | A/V
| style="width: 89px; text-align: center" | 2.5-3.2% 
|}

=== Exemples commerciaux ===

''McEwan's 60''

=== ''Version Originale BJCP2015'' ===
''Overall Impression:'' ''A malt-focused, generally caramelly beer with perhaps a few esters and occasionally a butterscotch aftertaste. Hops only to balance and support the malt. The malt'' </div><div data-canvas-width="66.303">''character can range from dry and grainy to rich, toasty, and caramelly, but is never roasty and especially never has a peatsmoke character. Traditionally the darkest of the Scottish ales,sometimes nearly black but lacking any burnt, overtly roasted character.'' </div><div data-canvas-width="62.11050000000001">''Aroma:''</div><div data-canvas-width="156.60299999999995">''Low to medium maltiness, often with flavors of toasted breadcrumbs, lady fingers, and English biscuits. Low to medium caramel and low butterscotch is allowable. Light pome fruitiness in best examples. May have low traditional English hop aroma (earthy, floral, orange-citrus, spicy, etc.). Peat smoke is inappropriate.'' </div><div data-canvas-width="97.83">''Appearance:''</div><div data-canvas-width="40.79399999999999">''Pale copper to very dark brown. Clear. Low to moderate, creamy off-white.'' </div><div data-canvas-width="55.4745">''Flavor:''</div><div data-canvas-width="361.22549999999984">''Entirely malt-focused, with flavors ranging from pale, bready malt with caramel overtones to rich-toasty malt with roasted accents (but never roasty) or a combination thereof. Fruity esters are not required but add depth yet are never high.Hop bitterness to balance the malt. No to low hop flavor is also allowed and should of traditional English character (earthy, floral, orange-citrus, spicy, etc.). Finish ranges from rich and malty to dry and grainy. A subtle butterscotch character is acceptable; however, burnt sugars are not. The malt-hop balance tilts toward malt. Peat smoke is inappropriate.'' </div><div data-canvas-width="85.05450000000002">''Mouthfeel:''</div><div data-canvas-width="46.01099999999999">''Medium-low to medium body. Low to moderate carbonation. Can be relatively rich and creamy to dry and grainy.'' </div><div data-canvas-width="88.77000000000001">''Comments:''</div><div data-canvas-width="402.7274999999999">''Malt-focused ales that gain the vast majority of their character from specialty malts, never the process.Burning malt or wort sugars via ‘kettle caramelization’ is not'' </div><div data-canvas-width="179.07600000000005">''traditional nor is any blatantly ‘butterscotch’ character. Most frequently a draught product. Smoke character is inappropriate as any found traditionally would have come from the peat in the source water. Scottish ales with smoke character should be entered as a Classic Style Smoked Beer.'' </div><div data-canvas-width="208.39649999999997">''Characteristic Ingredients:'' </div><div data-canvas-width="419.235">''Originally used Scottish pale malt, grits or flaked maize, and brewers caramel for color. Later adapted to use additional ingredients, such as amber and'' </div><div data-canvas-width="307.2164999999998">''brown malts, crystal and wheat malts, and roasted grains or dark sugars for color but not for the ‘roasty’ flavor. Sugar adjuncts are traditional. Clean or slightly fruity yeast. Peat-smoked malt is inauthentic and inappropriate.'' </div><div data-canvas-width="142.06950000000003">''Style Comparison:''</div><div data-canvas-width="127.29899999999995">''Similar character to a Wee Heavy, but much smaller. Similar in color to a Dark Mild, but a little weaker in strength.'' </div><div data-canvas-width="116.6745">''Vital Statistics:''</div><div data-canvas-width="35.879999999999995">''OG: 1.030–1.035'' </div><div data-canvas-width="17.625">''IBUs: 10–20'' </div><div data-canvas-width="34.351499999999994">''FG: 1.010–1.013'' </div><div data-canvas-width="16.8">''SRM: 17–22'' </div><div data-canvas-width="32.916">''ABV: 2.5–3.2%'' </div><div data-canvas-width="178.87050000000002">''Commercial Examples:'' </div><div data-canvas-width="89.15849999999999">''McEwan's 60'' </div><div data-canvas-width="89.15849999999999"> </div>
[[Category:AFIBRA]] [[Category:Guides de style]] [[Category:Styles|Scottish]]