2015 BJCP Guidelines

[Matt]

We are NOT using these for our competition on 06.06.15. That would not be enough lead time for people. That competition will use the 2008 guidelines which we have always used.

We WILL be using these for the competition in 2016. So start reading and experimenting. Lots of new stuff in here. Loads of interesting new styles to brew. Hajmo!

[MarkoRB]

Oof... just had to check "Sahti" guidelines. Though I disagree with dumping it among the "all but died out" styles, as it's quite living and well of in Finland constantly, with enough producers, they did a more or less good job there. Though having a Finn among those who revised this would've helped for a touch of to.

[rant]Thing is, American micros are making a huge mockery of the style - brewers who have never actually tried it dumping the name on everything that contains juniper. Or doesn't really, but is strange and herbal, or... you get my point. And then calling it "modern twists on the style", or, even better, on an otherwise "dead" style - and they are doing the style a favor by "reviving it" which entitles them apparently to not get anything -> malt, hops, herbs/spices, yeast right and act like it's "in-style". Utter ignorant bullshit. And I have to deal with a ton of ignorant whiner tickers when I move some "sahti" out of the style to some style where it belongs (sour/wild or spice/herb/vegetable).[/rant]

This is a step forward in many aspects.

[Matt]

Oof... just had to check "Sahti" guidelines. Though I disagree with dumping it among the "all but died out" styles, as it's quite living and well of in Finland constantly, with enough producers, they did a more or less good job there. Though having a Finn among those who revised this would've helped for a touch of to.

Thing is, American micros are making a huge mockery of the style - brewers who have never actually tried it brewing dumping the name on everything that contains juniper. Or doesn't really, but is strange and herbal, or... you get my point. And then calling it "modern twists on the style", or, even better, on an otherwise "dead" style. And I have to deal with a ton of ignorant whiner tickers when I move some "sahti" out of the style to some place where it belongs. This is a step forward in many aspects.

It's not the only style that has that happen. Loads of beers take a style and use that name on the bottle, then you drink it and wonder what the hell they were thinking. I'm happy to see some depth to these new guidelines, though. These were way, way past due.

[MarkoRB]

True, it's a bit more delicate here as the style's very clear cut - far more than Saison (which lost that due to the "all Duponts must be Saisons" misconception), and actually revived styles like Grodziskie where some things are uncertain - even Berliner Weisse. And very alive and vibrant where it's from. But it travels like crap so no export, especially over the pond = doesn't exist.

And then you get some C-hopped rye pa with cedar (not even juniper) as the top beer for the style while it has nothing to do with it, the brewer just stuck the name to it, and hordes of whiners when you move it.

[Matt]

Never had it myself. Would love to try it someday.

[MarkoRB]

Unique stuff!


Anyway, loving the local styles thing at the end too.

[Matt]

Unique stuff!


Anyway, loving the local styles thing at the end too.

Haven't had a chance to really dig into these yet. Dunno when I will. So fucked with work and organization stuff. Working most nights in addition to days. Ah well. Maybe it'll be summer reading at the beach.

[Saša]

Šta reć vrlo dobro ! Stilova ima više što pivaru pruža , barem onima koji rade prema BJCP, više mogućnosti za eksperimantiranjem te više mogućnosti za konbiniranjem sastojaka.

Vidim da Ameri preuzimaju polako sve stilove pod American ovo American ono skoro ista piva s nekim neznatnom promjenom u stilu što me ne veseli jer u BJCP 2050. će bit American beer stiles and beer stiles from other parts of the world poput što su dodali :
APPENDIX B: LOCAL STYLES

No dobro ... trebalo bi im poslat spiku da stave u tu gore spomentut kategoriju Croatia beer - izmislit neku priču da imamo dokaze kako je još Krapinski pračovjek kuhao pivu u špilji - vatru su koristili , znači da su kuhali pivu. Onak našli smo prvi primitivni OG metar pokraj posude od slonove kljuve.

Moram samo prokomentirati -
koji k.... im je ovo trebalo da unesu ovaj stil :
31B. Alternative Sugar Beer
znači rastopi šećer stavi hmelj i kvasac prema određenom stilu i ola evo pive.

Za sad toliko moram još proučit no sve u svemu puno promjena.

Živjeli

[mali badem]

Saša kuharu, ovo je tek za sljedeću godinu.... nije nužno očekivati odgovor ekipe koja je zauzeta glavnim događajem u godini .

365 dana se radi O PIVI . o kuhanoj pivi .još uvjek se stigne skuhati poneka pšenična (nočas ). ko zna . a znam da znaš...
a mrljat o željama i stilovima stignemo i kasnije . za mudrovanje o skuhanoj nas ima ko Kineza.

[Saša]

Nista ne mislim lose, ima punih 100-tinjak stranica teksta dvostupnog.
Kak bi mićo rekao nist ja ne velim nek ljudi rade svoj posao.
Priznajem velike su promjene I strasi me sto tek nesto sto sam djelom apsorbirao motram mijenjat I razmisljat drukcije.
Al stojim iza onog dijela o Amer-ikanizaciji.
Naravno kao I u znanosti kao I u politici I sportu lideri su lideri a ostali brisu prasinu za njima.
Vjerovatno ce me prvi s kim cu popricat o tome demantirat .

Ok nisam neke stilove niti probao pa nesmijem ni komentirat pa cu se pustit mrmljanja.

@mali badem - ti si tip koji imas ukusa I znas sto ti odgovara pa to I radis. Ja sam jedan od onih koji vjerovatno nikada nece stat I rec ok idem samo to I to je to. Recimo isvara pogledaj njegove recepte on ima stil koji voli I malo ga mijenja u nijansama iz kuhanja u kuhanje. Danas mi pase slatko sutra, ljuto a prekosutra blago I umjereno.

Uglavnom jedva cekam natjecanje pa onda cemo o novim pravilima.

[mali badem]

hehehe , misliš da će neko na taj dan o novim pravilima

tvoja piva nije loša ili neuspješna ako nije 100% u stilu. to prepusti sucima , nek se oni pate onih dana prije dana D...

i Isvara kao i stotine drugih voze svoj film i niko baš ne reže žile jel to baš u stilu -osim ovih dana u godini...kad ohlađeni pitki nektar zahvaljuje
svakim gutljajem.

kad si me več spomenuo, zamisli kuhanje kad prije toga odmaštaš pivu u čaši ( visoko dignutu, boja , pjena ) pa tek onda ideš peći spec sladove (viennu najčešće u jutro prije popodnevnog kuhanja ). vrag ti neda mira pa uvjek isprobaš s nečim posebnim . ....pa onda to uglavi u stil.....
najčešće iznenadim svoje kušače a nerijetko i sam sebe .
Saša, kuhaj i uživaj i nebrini zbog nekih koji samo skupljaju etikete.
Ti češ opet skuhati jednu posebnu , izuzetnu , samo Tvoju --bez etikete.
Živio

[MarkoRB]

Moram samo prokomentirati -
koji k.... im je ovo trebalo da unesu ovaj stil :
31B. Alternative Sugar Beer
znači rastopi šećer stavi hmelj i kvasac prema određenom stilu i ola evo pive.

Za sad toliko moram još proučit no sve u svemu puno promjena.

Živjeli

Pa to je poprilično OK. Piva s medom su npr. poprilično popularna svugdje. U nekim slučajevima bi se okusi dobiveni s tim smatrali minusom za temeljni stil, ovo omogućuje da im se sudi realnije.

[Saša]

[quote="MarkoRB"][quote="Saša"]Moram samo prokomentirati -
koji k.... im je ovo trebalo da unesu ovaj stil :
31B. Alternative Sugar Beer
znači rastopi šećer stavi hmelj i kvasac prema određenom stilu i ola evo pive.

Za sad toliko moram još proučit no sve u svemu puno promjena.

Živjeli[/quote]

Pa to je poprilično OK. Piva s medom su npr. poprilično popularna svugdje. U nekim slučajevima bi se okusi dobiveni s tim smatrali minusom za temeljni stil, ovo omogućuje da im se sudi realnije.[/quote]

Ok je meni med nemam nista protiv sam kaj tom kategorijom imas sve kategorije u jednoj sa dodatkom raznih secernih oblika Tj. Navodi se da stilovi kod kojih se podrazumijevaju nekakvi secerni dodaci ne ulaze u tu kategoriju. Nekak mi je preopcenito opisan stil ... nwznam jesam ti uspio docarat sto mislim no ak jesam super.