23.A - Specialty Beer (BJCP 2008)


Description

A harmonious marriage of ingredients, processes and beer. The key attributes of the underlying style (if declared) will be atypical due to the addition of special ingredients or techniques; do not expect the base beer to taste the same as the unadulterated version. Judge the beer based on the pleasantness and harmony of the resulting combination. The overall uniqueness of the process, ingredients used, and creativity should be considered. The overall rating of the beer depends heavily on the inherently subjective assessment of distinctiveness and drinkability. Base Style: THE BREWER MAY SPECIFY AN UNDERLYING BEER STYLE. The base style may be a classic style (i.e., a named subcategory from these Style Guidelines) or a broader characterization (e.g.,


Profile

Aroma: The character of the stated specialty ingredient or nature should be evident in the aroma, but harmonious with the other components (yet not totally overpowering them). Overall the aroma should be a pleasant combination of malt, hops and the featured specialty ingredient or nature as appropriate to the specific type of beer being presented. The individual character of special ingredients and processes may not always be identifiable when used in combination. If a classic style base beer is specified then the characteristics of that classic style should be noticeable. Note, however, that classic styles will have a different impression when brewed with unusual ingredients, additives or processes. The typical aroma components of classic beer styles (particularly hops) may be intentionally subdued to allow the special ingredients or nature to be more apparent.
Appearance: Appearance should be appropriate to the base beer being presented and will vary depending on the base beer (if declared). Note that unusual ingredients or processes may affect the appearance so that the result is quite different from the declared base style. Some ingredients may add color (including to the head), and may affect head formation and retention.
Flavor: As with aroma, the distinctive flavor character associated with the stated specialty nature should be noticeable, and may range in intensity from subtle to aggressive. The marriage of specialty ingredients or nature with the underlying beer should be harmonious, and the specialty character should not seem artificial and/or totally overpowering. Hop bitterness, flavor, malt flavors, alcohol content, and fermentation byproducts, such as esters or diacetyl, should be appropriate to the base beer (if declared) and be well-integrated with the distinctive specialty flavors present. Some ingredients may add tartness, sweetness, or other flavor by-products. Remember that fruit and sugar adjuncts generally add flavor and not excessive sweetness to beer. The sugary adjuncts, as well as sugar found in fruit, are usually fully fermented and contribute to a lighter flavor profile and a drier finish than might be expected for the declared base style. The individual character of special ingredients and processes may not always be identifiable when used in combination. If a classic style base beer is specified then the characteristics of that classic style should be noticeable. Note, however, that classic styles will have a different impression when brewed with unusual ingredients, additives or processes. Note that these components (especially hops) may be intentionally subdued to allow the specialty character to come through in the final presentation.
Mouthfeel: Mouthfeel may vary depending on the base beer selected and as appropriate to that base beer (if declared). Body and carbonation levels should be appropriate to the base beer style being presented. Unusual ingredients or processes may affect the mouthfeel so that the result is quite different from the declared base style.


Ingredients

Varies by base style.


Examples

Bell


Ranges

Data Min. Max.
Original gravity 1.030 1.110
Final gravity 1.006 1.024
Bitterness 5.0 IBU 70.0 IBU
Color 9.8 EBC 98.5 EBC
Alcohol 2.50 ° 12.00 °


Recipes on Zython (23)

Veurdrsøl
All grain- 23.A - Specialty Beer
5.6% 35 IBU 500.0 l enso
15/10/2020
Mot hai ba yo! Bis
All grain- 23.A - Specialty Beer
4.9% 12 IBU 26.0 l de_la_broue_dans_le_toupet
05/09/2020
Hay & Smoked malt Kornøl
All grain- 23.A - Specialty Beer
6.0% 25 IBU 500.0 l enso
30/07/2020
Taming the Dragon
All grain- 23.A - Specialty Beer
3.5% 16 IBU 400.0 l enso
11/07/2020
Quatre Kveiks cascadeuses
All grain- 23.A - Specialty Beer
3.5% 24 IBU 18.0 l fredmk
11/06/2020
Quatre Kveiks cascadeuses
All grain- 23.A - Specialty Beer
3.5% 24 IBU 18.0 l enso
06/04/2020
Bretter ferment
All grain- 23.A - Specialty Beer
5.3% 25 IBU 26.0 l enso
20/03/2020
House of Pain
All grain- 23.A - Specialty Beer
6.5% 26 IBU 30.0 l enso
17/02/2020
Test APA (fond de cuve de gachotte du 21 1 2020)
All grain- 23.A - Specialty Beer
4.6% 36 IBU 12.0 l alamor
25/01/2020
Mot hai ba yo! « Extra Try »
All grain- 23.A - Specialty Beer
4.9% 24 IBU 26.0 l de_la_broue_dans_le_toupet
22/11/2019
Go Fast
All grain- 23.A - Specialty Beer
3.4% 21 IBU 28.0 l enso
29/09/2019
Venus' Nipples
All grain- 23.A - Specialty Beer
3.0% 12 IBU 23.0 l enso
13/07/2019
Loaki
All grain- 23.A - Specialty Beer
4.7% 28 IBU 23.0 l enso
06/07/2019
Vossaøl
All grain- 23.A - Specialty Beer
7.4% 19 IBU 26.0 l enso
01/03/2019
Lichtenhainer in Massilia
All grain- 23.A - Specialty Beer
3.8% 17 IBU 26.0 l enso
21/02/2019
SEGOU
Adjunct- 23.A - Specialty Beer
6.9% 0 IBU 80.0 l Oummou
07/04/2018
Pi.R
All grain- 23.A - Specialty Beer
3.1% 45 IBU 23.0 l enso
13/03/2017
Taming the Dragon
All grain- 23.A - Specialty Beer
4.0% 18 IBU 23.0 l enso
18/02/2017
Hasta la vista
All grain- 23.A - Specialty Beer
27.7% 7 IBU 50.0 l martyn
14/12/2013
Géninoize
All grain- 23.A - Specialty Beer
7.8% 36 IBU 20.0 l bekobek
25/11/2013
QuenAle
All grain- 23.A - Specialty Beer
5.5% 76 IBU 45.0 l martyn
12/07/2013
La Blanche Tout Terrain
All grain- 23.A - Specialty Beer
4.4% 36 IBU 50.0 l martyn
27/03/2013
Edsel
All grain- 23.A - Specialty Beer
6.5% 39 IBU 19.0 l botls
14/06/2012


Styles in the same category