The guidelines, dated March 10, were announced publicly on April 22 in an Examiner.com blog by BA president Charlie Papazian on April 22, almost two weeks since the conclusion of the annual Craft Brewers Conference in Denver, Colorado. Last year, the guidelines were announced in a BA press release a month prior to annual brewers gathering. The BA is a trade group for America’s small and independent craft brewers
The new styles announced are: Belgian-Style Fruit Beer, Australian-Style Pale Ale (spun off from Australasian-Style Pale Ale), Asian-Style Pale Ale (spun off from Australasian-Style Pale Ale), Dutch-Style Kuit (Kuyt, Koyt), Historical Beer (previous part of Indigenous beer) and Wild Beer
In addition, there were substantial revisions to the guidelines for American-Style Fruit Beer and Herb and Spice Beer.
All of the latest guidelines were rewritten to follow a standard format of appearance, aroma, flavor, body, etc., Papazian wrote in his posting. “This format follows the sensory experience,” he explained. “Many style groups were reorganized within historical groups in an order of roughly increasing original gravity and alcohol content. Also, style origins were clarified
BA guidelines are often changed and new styles get added to the list with almost regularity. But when the BA published its 2013 guidelines early that year – prior to the annual Craft Brewers Conference – for the Polish beer style Grodzisz, or Grodziske or Grätzer, they set off a loud public debate over ingredients and origin that ultimately resulted in the BA revisiting the guidelines for that style and rewriting them.
Last year, amid the controversy, Papazian told me that the guidelines, which are used to judge beers at the Great American Beer Festival and the World Beer Cup, are constantly evolving and that in any give year only a couple of style definitions might be tweaked or as many as a dozen. “The trick is to stay relevant,” he said, explaining that the guidelines try to reflect the innovation that is taking place in the brewing community while preserving traditional styles. “That can be a balancing act. People like to tinker around.”
Papazian with assistance from BA director Paul Gatza and BA technical director Chris Swersey using comments from GABF and World Beer Cup judges, essentially, wrote the guidelines as he has since 1979.
The new style definitions can be found in pdf format at the BA’s web site.