This is a modern British specialty judging category where the ‘special’ attribute is alcohol level.Ĭharacteristic IngredientsGrists vary, often based on pale malt with caramel and specialty malts. Do not use this category grouping to infer a historical relationship between examples – none is intended. HistoryA collection of unrelated minor styles, each of which has its own heritage. Judges should allow for a significant range in character, as long as the beer is within the alcohol strength range and has an interesting ‘British’ character, it likely fits the style. Can include pale malty-hoppy beers, English winter warmers, strong dark milds, smaller Burton ales, and other unique beers in the general gravity range that don’t fit other categories.

Fits in the style space between normal gravity beers and Barley Wines. This is just horribly inaccurate bulls***! I hope the BJCP isn't behind all this?Īn entry category more than a style the strength and character of examples can vary widely. īit seemingly referring to modern interpretations, don't know what 1822 is referring to, some junk about different strengths in the Victorian period (isn't that the way for any beer?), some evolved into 'Barleywine' (cobblers!). hang on, that's exactly what it wasn't! I think they've skipped some 250 years (to WWI and II) when 'Burton' was made darker, otherwise it had been made as light as possible. And being an 'Ale' attenuation would likely be poor (really poor!) hence 'sweet'.

'Bitter'? Well, it would have been relative to other (unhopped) Ales. It was an 'Ale'! By that time a hopped ale, which is perhaps how it managed to survive the journey to London without spoiling. 'A rich, malty, sweet, and bitter dark ale'. Derbyshire malt which had reputation for being very light in colour and didn't reek of smoke (straw was used to fuel the kilns, and later coke, made from 'sea-coal' - an extraordinarily early use of coke at the latter half of the 1600s). when the Trent navigation was complete 'Burton' was shipped to London and took over from 'Darbie Ale' (Derby Ale) which got to London the hard way (overland), but 'Burton Ale' was very likely made from local S. 'historical strong ale from the Burton-on-Trent'. There's a British beer in the updates:Ĭlick to expand.I've got a 'Burton' on for Xmas: An attempt at Whitbread '33' (pre-WWII) dragged out of Ron Pattinson's scribblings ('Strong, Volume 2', but also, in a slightly different later recipe: Let's Brew Wednesday - 1939 Whitbread 33). Still, not really the BJCP's fault? Though the do nothing to distance themselves from these leaks and even seem to encourage their program aboard. Probably Brad Smith's words? I do still believe the 'styles' have leaked out of the US and are doing irreparable damage to traditional beers in the UK (and probably much wider afield). It starts with 'BJCP style are used in most home brew competitions here in the US'.

Profuse apologies, now let me look at these new updates. Okay, so the garbage written about British beers was the interpretations of people in no way affiliated with the BJCP. But that was my mistake, the 'style guide' makes it clear they are descriptions of the beers now and not descriptions of historical beers. I have in the past ranted about the BJCP 'styles' because their descriptions of British beers were so off. Received an email from Beersmith yesterday titled 'The BJCP Provisional Beer Styles and BeerSmith'.

Bjcp 2015 beersmith