1. English Ordinary Bitter
2. English Special or Best Bitter
3. Strong (Extra Special) Bitter/English Pale Ale
4. Welsh Bitter/Welsh Mild * {SPECIAL CELTIC COMPETITION STYLE}
    
   Aroma: Mild to rich malt aroma with some fruity overtones. Hop aroma should be very low, if evident at all.
   Appearance: Deep amber to a reddish copper color. Head could range from very low in cask versions to fairly thick for bottled versions.
   Flavor: A malty sweetness should be dominant with low to medium hop bitterness in the finish. Hop flavor should be low.
   History: See Historical Notes.
   Comments: The flavor and bitterness characteristics of Welsh Ale are somewhere between English bitter and Scottish ale. Welsh-style ale will have more malt character and less bitterness than a “bitter”, but have less malt and more bitterness than Scottish ale.
   Overall Impression: A well-balanced, low alcohol, session-type beer.
   Vital Statistics: OG: 1.035-1.043; FG: 1.007-1.015; IBUs: 10-20; SRM: 10-25; ABV: 3.2-4.0%;
   Commercial Examples: Brains Bitter, Brains Dark, Whitbread Welsh Bitter.

5. Scottish Ales

1. Scottish Light Ale (60/-)
2. Scottish Heavy Ale (70/-)
3. Scottish Export Ale (80/-)
    
   Historical Note: Scottish Ale refers to ordinary Scottish Ales. These are the 60, 70 and 80 Shilling Ales, ranging from 1.030 to 1.050 OG. They are softly malty to slightly roasty in flavor and of burnished-copper to brown in color. Scotch Ale, on the other hand, is a strong beer 6 to 10 percent alcohol by volume with Original Gravities of 1.070-1.130. They are sweet and very full-bodied with malt flavors predominating and are a deep burnished-copper to brown color.

7. British-Style Export Ales

1. English-Style IPA * {SPECIAL CELTIC COMPETITION STYLE}
    
   These IPA’s are brewed in the traditional style using predominantly English hops and yeast. English-Style India Pale Ales are characterized by a pronounced hop bitterness and higher alcohol content.
   Aroma: A prominent hop aroma of floral, grassy, or fruity characteristics is typical. A caramel or toasty malt presence may also be noted at low levels.
   Appearance: Color varies between pale gold to deep copper. Cask versions should be clear, but some chill haze is acceptable for bottled versions.
   Flavor: These ales should have a medium to strong hop flavor as well as bitterness. Despite the high hop characteristics English-style IPA’s should contain a substantial malt flavor. Fruity esters should contribute to the overall complexity. Some alcohol warming may be present in stronger versions.
   History: A Pale Ale that was brewed to an increased gravity and hop rate to survive a long sea voyage to India.
   Comments: English hop English hop varieties are used to contribute to a high hopping rate and entries in this category should exhibit qualities. The use of American hop varieties is not appropriate for this style.
   Mouthfeel: The use of water with high mineral content results in a crisp, dry beer with medium maltiness and body.
   Vital Statistics: OG: 1.050-1.070; FG: 1.012-1.018; IBU 40-65; SRM: 6-14; ABV 5-7.5%.
   Commercial Examples: Fuller’s IPA, Marston’s India Export, Green King Abbot Ale, Samuel Smith’s IPA.
    
2. Baltic Porter * {SPECIAL CELTIC COMPETITION STYLE}
    
   A substantial dark lager (or ale brewed using lager techniques) with a smooth complexity added from roasted and crystal malts.
   Aroma: Rich Roast malt or grain aroma, often coffee-like or chocolate-like. Hop aroma is low to none. While diacetyl or esters should be very low, a fruity aspect to the aroma may be present.
   Color: Baltic Porters are normally black in color but may be garnet-like. It should have a thick head with good retention, especially for a higher alcohol beer. There should be no chill haze.
   Flavor: Rich and complex malt flavors are evident. A toffee character from roasted, crystal and/or Munich malts as well as kettle sugars in some examples should be evident. A complex roasted malt character should be present, but not sharp or bitter. Alcoholic strength should be evident but very smooth and well blended with the other flavors. Hop bitterness varies from moderate to low but should combine with the roasted grains to balance out the sweet malt character. Noble or other floral hop flavor can be moderate to none. Smokey or grainy characteristics may also be present.
   History: See Historical Notes
   Mouthfeel: Very full-bodied and rich, with intense flavors and perceptible alcohol presence. Moderate carbonation.
   Vital Statistics: OG: 1.060 - 1.110; IBUs: 25-45; FG: 1.018-1.030; SRM: 30+ ABV: 6.5-10.
   Commercial Examples: Okocim Porter, Zywiek Porter, Sinebrychoff Porter, Full Sail Baltic Porter.

10. Mild and Brown Ales

1. English Mild Ale
2. Northern English Brown Ale
3. Southern English Brown Ale
4. Irish Brown/Red Ale * {SPECIAL CELTIC COMPETITION STYLE}
    
   Aroma: Low to moderate malt aroma, usually caramel-like, but with an occasional toasty aroma. Little or no hop aroma.
   Appearance: Irish-style red or brown ales range from light red-amber to copper to light brown in color. Chill haze is allowable at cold temperatures. Low to full tan head. Slight yeast haze is acceptable for bottle-conditioned beers.
   Flavor: Irish-style ales have low to medium candy-like caramel sweetness and a medium body. The style may have low levels of fruity esters and flavor. Hop bitterness is low. Hop flavor is low to none. English hop varieties are predominate. Diacetyl should be absent.
   Mouthfeel: Light to medium body with a medium carbonation. Bottled versions may be slightly more carbonated than cask or kegged versions.
   Comments: Can also be brewed as a lager. Authentic versions use British malts, hops, and yeast.
   Vital Statistics: OG: 1.040-1.048; FG: 1.010-1.014; ABV: 3.2-3.6%; IBU: 22-28; SRM: 11-18.
   Commercial Examples: Killian’s Irish Red, Smithwick’s Irish Ale, Kilkenny Irish Beer, Murphy’s Irish Red.

11. English & Scottish Strong Ale

1. Strong English Ale - "Old Ale"
2. Strong Scotch Ale (90/) - "Wee Heavy"

12. Barley Wines

1. English-Style Barley Wine
2. Heavy Scotch Ale (120/-) * {SPECIAL CELTIC COMPETITION STYLE}
    
   Aroma: Moderate to intense malt aroma. Hop aromas should be very low and, generally, are not present. Roasted or peat smoked malts may be evident at low levels. Fruity esters are generally low.
   Appearance: Heavy Scotch Ale can range from deep copper to dark brown in color. Due to the high alcohol content, head retention can be low to almost none. Chill haze is allowable at cold temperatures.
   Flavor: Full, rich malt flavors characterize this ale. Complex alcohols are very evident and enhance the sweet maltiness of the beer. Hop flavor should be very low, if perceived at all. Some smokiness may be present either from the addition of peat smoked malt or the yeast used in fermentation. Low diacetyl (butterscotch) levels are acceptable.
   Mouthfeel: A thick, rich body, almost chewy in character. A slickness on the tongue due to the high alcohol content is often present. Very low carbonation levels are typical.
   Comments: These ales are extremely malty, very sweet, full-bodied, and very alcoholic. Heavy Scotch Ale has sometimes been described as having something like the flavor of fine Scotch whiskey. Very warming.
   Vital Statistics: OG: 1.086-1.120+ FG: 1.025-1.040 ABV: 6.7-9.6% IBU: 25-40 SRM: 15-25
   Commercial Examples: None known. 120/- ales have not been brewed commercially since the 1850’s but some brewpubs have produced similar style ales.
    
3. Russian Imperial Stout
    
   Aroma: Fruity esters, reminiscent of dark fruit, merged with intense roastiness and maltiness. Hop aroma is usually also present.
   Appearance: Very dark reddish-black color; opaque.
   Flavor: Intensely fruity and malty, backed up by balancing roastiness and prominent hop bitterness and flavor. A "burnt currant" character may be present, along with a suggestion of cocoa or strong coffee. Alcoholic strength should be evident, along with a deep, complex malt flavor. The finish can vary from relatively dry to moderately sweet, usually with some lingering roastiness and warming character.
   Mouthfeel: Very full-bodied and rich, with intense flavors and perceptible alcohol presence. Carbonation is relatively low.
   Overall Impression: An intensely flavorful beer. Roasty, fruity, and bittersweet, with a notable alcohol presence. Dark fruit melds with roasty, burnt, almost tar-like sensations.
   History: Said to be popular with the Russian Imperial Court.
   Comments: Brewed to high gravity and hopping level in England for export to the Baltic States and Russia.
   Ingredients: Well-modified pale malt, with generous quantities of roasted grain. Hops used for flavor and aroma should include English varieties for authenticity. Alkaline water would balance the abundance of acidic roasted grain in the grist.
   Vital Statistics: OG: 1.075-1.095+ FG: 1.018-1.030+ IBU: 50-90+ SRM: 20-40 ABV: 8-12+%
   Commercial Examples: Samuel Smith Imperial Stout, Courage Imperial Stout, Brooklyn Black Chocolate Stout, Rogue Imperial Stout, North Coast Old Rasputin Imperial Stout, Victory Storm King.

15. Porter

1. Robust Porter
2. Brown Porter

16. Stout

1. Classic Irish-Style Dry Stout
2. Sweet Stout
3. Oatmeal Stout
4. Foreign-Style Stout

24. Celtic Specialty Ale * {SPECIAL CELTIC COMPETITION STYLE}

Any Celtic style brewed using ingredients other than (or in addition to) malted barley or sugar. The special ingredient(s) must make a unique contribution to the overall character of the beer and be native to the northern or western British Isles or the Brittany area of Northern France. Examples of Celtic specialty ales include (but are not limited to) beers brewed with berries (blackberry, elderberry, blueberry, rowan berry), herb/flowers (heather, gorse, rosemary, thyme, sage, sweet gale), honey, and apples. If honey and/or apples make up the most of the fermentable ingredients, the beverage should be entered in a Mead or Cider category below. Ales with a dominant smoke character due to the use of peat-smoked malt or spiced beers from the Brittany area of France should be entered in this category. The special ingredient(s) should be listed on the entry form and be apparent in the flavor and/or aroma of the ale.
Vital Statistics: OG: 1.035-1.080+ FG: 1.012-1.020+ ABV: 3.0-6.0%+ IBU: 10-30+ SRM: 10-20+.
Commercial Styles: Faroach Heather Ale (Scotland); Alba Scots Pine Ale (Scotland); Rogue Buckwheat Ale; Siletz Spruce Ale; Abita Purple Haze.

25. Mead

1. Traditional Mead
2. Fruit and Vegetable Mead
3. Herb and Spice Mead
4. Braggot

26. Cider/Perry

1. Standard Cider and Perry
2. Specialty Cider and Perry

30. “Celtic” Lagers * {SPECIAL CELTIC COMPETITION STYLE}

1. Scottish-Style Lager * {SPECIAL CELTIC COMPETITION STYLE}
    
   Aroma: Hop aroma and flavor is low or negligible. Light fruity esters are normal and acceptable.
   Appearance: Color may be light straw to golden. . Chill haze should be absent.
   Flavor: Alcohol content and bitterness should be greater than American-style lagers but less than a traditional Pilsner. Hop aroma and flavor is low or negligible. Light fruity esters are normal and acceptable.
   History: See Historical Notes
   Comments: Scottish-style lagers have low malt (and sometimes adjunct) sweetness, are medium bodied, and should contain no or only a low percentage of adjuncts.
   Vital Statistics: OG 1.046-1.050 FG 1.010-1.014 ABV 4.3-5% IBU 6-15 SRM 2-6.
   Commercial Example: Tennet’s Lager
    
2. Irish-Style Lagers * {SPECIAL CELTIC COMPETITION STYLE}
    
   
   Aroma: Perceptible, but low hop aroma. . Fruity esters, chill haze, and diacetyl should not be perceived.
   Appearance: Color is straw to deep golden. Chill haze should not be present.
   Flavor: Grain and Malt flavors predominate, with just enough hop bitterness to balance. Bitterness should be medium, but less than a traditional Pilsner style. Hop flavor should be low. Alcohol content should be fairly high. This is a medium bodied beer.
   History: See Historical Notes
   Comments: Irish-Style Lagers have medium hop bitterness. Hop flavor and aroma are perceptible but low. Sweet malt flavor is desired but should not be caramel-like.
   Vital Statistics: OG 1.048-1.056 FG 1.010-1.014 ABV 5-6% IBU 23-29 SRM 3-5.
   Commercial Examples: Harp Lager, Kells Irish Lager (Rogue Ales).

Historical Notes

Scottish Ale refers to ordinary Scottish Ales. These are the 60, 70 and 80 Shilling (/-) Ales, ranging from 1.030 to 1.050 OG. The /- number was once used to designate the strength of the ale for tax purposes. These ales are soft, malty and slightly roasty in flavor and of burnished-copper to brown in color. More recent commercial interpretations from Scotland have begun to drift towards English bitter in terms of bitterness, balance, attenuation, esters and dry-hopping. BJCP guidelines do not account for these recent commercial examples which would more accurately be described as bitters. Traditionally, these beers were dispensed via pumps, which forced air into the headspace of the cask, thus forcing the beer out. These air-powered systems are referred to as "tall fonts." The "light" name associated with this style refers to the gravity rather than the color.

Scotch Ale, on the other hand, is a strong beer 6 to 10 percent alcohol by volume with Original Gravities of 1.070-1.130. They are sweet and very full-bodied with malt flavors predominating and are a deep burnished-copper to brown color. Scotch Ale is fermented at cooler temperatures than most ale, and with lower hopping rates, resulting in clean, intense malt flavors. Well suited to the region of origin, with abundant malt and cool fermentation and aging temperature. Hops, which are not native to Scotland and formerly expensive to import, were kept to a minimum.

Baltic Porter is now brewed primarily in the Baltic countries and is a local adaptation of Porters and Imperial Stouts that were brewed in Northern England and Southern Scotland during the 1700’s and traded throughout the Baltic region.

British lagers were initially brewed in the Pilsner style. Due to local ingredients, environment and commercial practices, however, these lagers have evolved into a separate sub-style, much like American-style lagers have evolved over the years.

Welsh ales may best be characterized as a “working man’s beer.” Welsh ales evolved from 18th Century English bitters and porters. They were brewed with lower gravities to appease local temperance movements and at the same time avoid the high English alcohol taxes. The result was a less expensive, low alcohol session beer marketed to the Welsh miners and factory workers.

You can also view or download these style guidelines in .doc format here.
 

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