INTRODUCTION TO SPECIALTY-TYPE BEER

Specialty-Type Beer is a broad term referring to style Categories 28 through 34, and is in contrast to the Classic Style beers of Categories 1 through 27. The Classic Styles are complete, standalone descriptions, but Specialty-Type styles involve a transformation of a Base Style using either a process or by adding one or more Specialty-Type Ingredients (yeast/bacteria, smoke, wood, fruit, spice, grain, or sugar). Specialty-Type Beer style descriptions usually describe how the Specialty-Type Ingredients or processes modify the Base Style.

When a Base Style for Specialty-Type Beers is required, either a Classic Style or a broad style family (e.g., IPA, Blond Ale, Stout) may be used. In general, Specialty-Type beers may not be used as a Base Style for other Specialty-Type beers unless the Entry Instructions for the style specifically allow it. A few Specialty-Type Beer styles do not require a Base Style to be declared – read the Entry Instructions section of each style description carefully.

Consult the Provisional Styles page on the BJCP website for additions to the master list of styles. These Provisional Styles can be cited as a Base Style when entering a Specialty-Type Beer. The Style Entry Suggestions page on the BJCP website clarifies where to enter some currently undefined styles.

In general, when submitting a Specialty-Type Beer with a food-type ingredient, use the culinary rather than the botanical definition of ingredients. See the preamble in each style category for a detailed list of common ingredients.

This introduction section is assumed to be incorporated into every Specialty-Type Beer style description. It describes in general how to enter and judge a Specialty-Type Beer. Specific Entry Instructions for each style are contained within individual style descriptions.