Styles

Styles

The BJCP (Beer Judge Certificate Program) defines categories of beer styles, and within these categories, over 100 beer styles.

We must bear in mind that this is not an unchangeable list; rather, it is reviewed approximately every five years to incorporate new styles, and until they are incorporated, they are defined as provisional. Newly created styles are the result of research by the most daring Craft brewers.

Styles are defined based on the type of fermentation, of which there are three:

Top Fermentation: these are beers that ferment above 12°C up to 20°C, although in some styles it reaches up to 24°C. They ferment in the upper part of the fermentation tank, generating a foam, hence they are called top-fermenting. The result is Ale beers and all their styles; that is, most styles are top-fermenting.

Bottom Fermentation: bottom-fermenting beers ferment below 10°C and in the lower part of the fermentation tank. Likewise, their brewing process is longer than that of Ales and requires exhaustive temperature control during fermentation in the "lagering" process, which usually lasts 30 days. The result is mild, low-alcohol, refreshing beers, i.e., Lager and Pilsen.

Spontaneous Fermentation: these beers originated in the Pajoteland area in Belgium, near Brussels. Wild yeasts found in the environment are used; these beers are also called Lambic. Currently, thanks to cold sales and yeast banks, Lambic production can be carried out anywhere in the world.

Here you will find a representation of styles grouped by affinities, both geographical and taste-related. Come in and enjoy!