The Style of the Month Schedule is here to serve as a guide for the style we will focus on at each monthly meeting. Club members are encouraged to pick a style they are interested in and present about it at an upcoming club meeting while beers of that style are being tasted. Most months include multiple styles. A member may choose to compare and contrast the styles, pick one of the listed styles to focus on, or choose a sub-style to educate about. All styles are from the 2015 BJCP Guidelines and can be entered into most competitions. Styles are assigned to months in advance of when they are often consumed to give club members information in time to brew the style at appropriate times of year.
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Even Years |
Odd Years |
| January |
Categories 1 & 2: Lagers |
Categories 1 & 10: Wheat beers |
| February |
Categories 5 & 11: European Bitters - Kolsch, Helles, Pils & Bitters |
Categories 3 & 4: Czech & European lagers |
| March |
Hops, Grains, Yeast Update |
Hops, Grains, Yeast Update |
| April |
Category 29: Fruit Beers, Lambics |
Categories 6 & 7: European Amber Lagers |
| May |
Categories 13 & 19: British and American Amber and Brown Beers |
Categories 12 & 21: IPAs |
| June |
Session beers (<5% abv) |
Categories 27: Historical Beers |
| July |
Categories 14 & 15: Irish & Scottish Ales |
Categories 8 & 9: European Darks & Strongs |
| August |
Brewfest planning and tap system checkout |
Brewfest planning and tap system checkout |
| September |
Categories 16 & 20: Porters & Stouts |
Categories 32 & 33: Smoked, Wood/Barrel Aged |
| October |
Mead |
Cider |
| November |
Categories 18, 24,26: Belgians, Trappists - Singles, Dubbles, Triples, Strongs |
Categories 17, 22 & 25: Strong Ales, Barleywines, Ssisons, Golden strongs, Wee Heavy |
| December |
Category 30: Spiced beer, Autumn & Winter Seasonals |
Categories 23, 28: Sours, Wilds, Brett, Gueuze, Flanders Red |
Suggestions for giving a presentation on a style or sub-style: - Bring several examples to pour during discussion. - Cover style guidelines and ranges (IBU, SRM, OG, FG, ABV, mouthfeel, sweetness, common flavors, etc) - Bring printed copies of a recipe to try that is within the style. - Discuss history, origin, recent developments of the style.
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