This accreditation comes right on the heels of the BJCP evolving its guidelines...
New BJCP Styles Coming Soon!Gordon Strong gave a presentation at NHC detailing the future changes of the BJCP Style Guidelines (If you are an AHA Member you can log in and listen to the presenation and download the attached pdf HERE - you can listen to all the NHC seminars if you were unable to attend). Changes to the guidelines have not been made for over 6 years - last major revision made in 2008. The goal is to provide better categorization of similar and "new" beer styles to match the beers being put out by craft brewers and homebrewers. This should help alleviate the session and black IPA....I mean Specialty Beer category at competitions :)
The DRAFT of the new BJCPGuidelines can be view here, and I will express this is not an official document. There are quite a few changes! I will highlight a few:
- Lots of revamped groupings - lots of style broken up by country of origin rather than base style. Think American dark and English Dark, rather than Stouts and Porters
- IPA - Specialty IPA can now have strength modifiers (session, standard, double) as well as a "specialty" identifier white/rye/black etc.
- Historical Styles - Beers which there really aren't known examples and are passed off of recreations.
- Speciatly Breakdown - Sour, Fruit, Spice, Wood will have subcategories to help define the entry
- Specialty Category 34 - The final Specialty category allows for "clones," style combinations, and experimental beer
What are your thoughts on the new guidelines?