Finn Berger
Moderator
Mange av oss sjekker vel gjerne hvordan BJCP, det amerikanske systemet for dommerutdanning og øldømming, definerer forskjellige ølstiler vi er opptatt av. Det er ikke alltid BJCP og Norbrygg stemmer helt overens, og det er ikke alle stiler som dekkes av Norbryggs definisjoner. Definisjonene til BJCP har dessuten en fyldigere omtale av stilene, så de er ofte både interessant og nyttige.
I den siste revisjonen, fra 2021, introduserte BJCP et nytt prinsipp i introduksjonen. Man søkte å forenkle/tydeliggjøre definisjonene gjennom å si noe om fellestrekk ved stilene - som man da ikke trengte å nevne i de enkelte definisjonene. Dette er det kjekt å ha lest for å forstå de enkelte definisjonene riktig.
Introduksjonen finner dere her: Introduction to beer styles . Går dere til "Common attributes of all beer styles", finner dere det jeg snakker om. Det mest grunnleggende er dette:
The sensory attributes discussed in this section are assumed to be present in every beer style description unless otherwise noted. It is not necessary to repeat all these characteristics for every style description. Do not assume that since a characteristic, such as diacetyl, isn’t mentioned in a style description, that in any way it is allowable.
Unless explicitly noted in an individual style description, all beer styles are assumed to be cleanly fermented and free from technical faults, including acetaldehyde, astringency, chlorophenols, diacetyl, DMS, fusel alcohol, and phenols. All beer styles are assumed to be free of packaging and handling faults, including oxidation, light-struck, sour, and musty characteristics.
Men så følger et par modifikasjoner av det overordna prinsippet. Om du leser litt til, finner du dette, om lagere/øl brygget med mye pilsmalt:
Lagers tend to be smooth, clean, and free of esters. Stronger and darker lagers may have light esters that round out the flavor. Pale lagers, especially very fresh ones, may have light but pleasant yeast-derived sulfur notes. Some sulfur notes may be fleeting. These sulfur notes are acceptable, but foul sulfur-based aromas (rotten eggs, sewer gas, etc.) are a fault.
Styles made with a large amount of Pilsner malt may have low DMS notes; this is not a fault, but it is also not required unless otherwise noted. In both cases, the small amounts of sulfur or DMS should not be taken as meaning that prominent quantities are somehow desirable – they’re not. Just be aware that the use of some traditional ingredients often leaves small sensory indications of their presence that might be considered faults in other contexts; that is perfectly acceptable, although not required.
Unless otherwise noted, assume all lagers to not have any fruitiness (esters). Ales tend to be less smooth than lagers, so unless otherwise noted, assume all ales may have some esters (not required, but not a fault).
I den siste revisjonen, fra 2021, introduserte BJCP et nytt prinsipp i introduksjonen. Man søkte å forenkle/tydeliggjøre definisjonene gjennom å si noe om fellestrekk ved stilene - som man da ikke trengte å nevne i de enkelte definisjonene. Dette er det kjekt å ha lest for å forstå de enkelte definisjonene riktig.
Introduksjonen finner dere her: Introduction to beer styles . Går dere til "Common attributes of all beer styles", finner dere det jeg snakker om. Det mest grunnleggende er dette:
The sensory attributes discussed in this section are assumed to be present in every beer style description unless otherwise noted. It is not necessary to repeat all these characteristics for every style description. Do not assume that since a characteristic, such as diacetyl, isn’t mentioned in a style description, that in any way it is allowable.
Unless explicitly noted in an individual style description, all beer styles are assumed to be cleanly fermented and free from technical faults, including acetaldehyde, astringency, chlorophenols, diacetyl, DMS, fusel alcohol, and phenols. All beer styles are assumed to be free of packaging and handling faults, including oxidation, light-struck, sour, and musty characteristics.
Men så følger et par modifikasjoner av det overordna prinsippet. Om du leser litt til, finner du dette, om lagere/øl brygget med mye pilsmalt:
Lagers tend to be smooth, clean, and free of esters. Stronger and darker lagers may have light esters that round out the flavor. Pale lagers, especially very fresh ones, may have light but pleasant yeast-derived sulfur notes. Some sulfur notes may be fleeting. These sulfur notes are acceptable, but foul sulfur-based aromas (rotten eggs, sewer gas, etc.) are a fault.
Styles made with a large amount of Pilsner malt may have low DMS notes; this is not a fault, but it is also not required unless otherwise noted. In both cases, the small amounts of sulfur or DMS should not be taken as meaning that prominent quantities are somehow desirable – they’re not. Just be aware that the use of some traditional ingredients often leaves small sensory indications of their presence that might be considered faults in other contexts; that is perfectly acceptable, although not required.
Unless otherwise noted, assume all lagers to not have any fruitiness (esters). Ales tend to be less smooth than lagers, so unless otherwise noted, assume all ales may have some esters (not required, but not a fault).
Sist redigert:
