BJCP · Category 31 · 2 styles
Alternative Fermentables Beer
Beers that use unusual grains or sugars, where that ingredient has to come through. 31A is for grains like rye, oats, buckwheat or sorghum, and 31B for sugars like honey, molasses or maple syrup.
The 2 Alternative Fermentables Beer styles
The numbers at a glance
| BJCP style | ABV | Bitterness | Color |
|---|---|---|---|
| Alternative Grain Beer | per base style | per base style | per base style |
| Alternative Sugar Beer | per base style | per base style | per base style |
How to tell the styles apart
The difference between the two is what gets swapped. In Alternative Grain Beer (31A), the star is an unusual grain: rye gives a dry, spicy touch, oats bring a silky texture, buckwheat tastes nutty and earthy, and sorghum is the usual base for many gluten-free beers.
Alternative Sugar Beer (31B) swaps the sugar: honey, molasses, maple syrup, panela or brown sugar. These sugars ferment almost completely, so they add more alcohol and dryness than flavor; to make the ingredient come through you have to dose it well and add it at the right time. In both cases the base still has to be recognizable, and the special ingredient has to be noticeable when tasting, not just listed in the recipe.
Brew it yourself
Which one to brew first
To start, brew an Alternative Sugar Beer (31B) with honey on a simple pale base, like a Blonde Ale. Nothing changes in the mash; you only have to decide when to add the honey. Alternative Grain Beer (31A) is more technical: rye and oats make the mash gummy, and if you brew a gluten-free beer with sorghum or buckwheat you'll have to handle starch conversion with added enzymes.
Common mistakes
- Counting on honey for sweetness. It ferments almost completely and leaves the beer drier and stronger; if you want honey flavor, use intense varieties like chestnut or heather.
- Overdoing the molasses. Its flavor easily turns harsh and bitter; start with a small proportion and raise it in the next batch if it falls short.
- Thinking a little oats or rye is enough for 31A. The grain has to show in flavor or texture; if nobody notices it, the beer reads as its base style.
- Brewing a gluten-free beer on equipment that has handled barley without cleaning it thoroughly. For someone with celiac disease, malt residue in the mill or mash tun is already a problem.
How to serve them
The base sets the temperature: 5-8 °C (41-46 °F) for pale beers and 8-12 °C (46-54 °F) for darker ones or those with molasses. A pint glass or tulip depending on the style. Honey beers go with fresh or goat cheeses; oat or rye beers with sourdough bread, cured meats and stews. Maple syrup beers go with pancakes, glazed pork or nut desserts.
Frequently asked questions
Which styles make up the Alternative Fermentables Beer category?
According to the BJCP 2021 guidelines, 2: Alternative Grain Beer, Alternative Sugar Beer.
Classification and statistics: BJCP category 31 (Alternative Fermentables Beer), 2021 edition.