Specialty - Experimental and historic

BJCP 24-0

AROMA

The character of the stated uniqueness should be distinctive in the aroma. Overall the aroma should be a balanced combination of malt, hops and the featured uniqueness as appropriate to the specific type of beer being presented. If the base beer is an ale then general fruitiness and other fermentation byproducts such as diacetyl may be present as appropriate for the warmer fermentation. If the base beer is a lager, then overall less fermentation byproducts would be appropriate. The overall aroma should be balanced and harmonious.

APPEARANCE

Appearance should be appropriate to the base beer being presented and will vary depending on the base beer.

FLAVOR

The character of the particular ingredient or technique should be distinctive in the flavor profile. Hop bitterness and flavor, malt flavors, alcohol content and fermentation byproducts, such as diacetyl, should be appropriate to the base beer and harmonious and balanced with the distinctive nature of flavors present.

MOUTH FEEL

Mouthfeel may vary depending on the base beer selected and as appropriate to that base beer. Body and carbonation levels should be appropriate to the base beer style being presented.

OVERALL

A harmonious marriage ingredients, processes and beer.

VITAL

OG, FG, IBUs, SRM and ABV will vary depending on the underlying base beer.