BJCP · Appendix B · 4 styles
Local Styles (Appendix B)
Local styles listed in Appendix B of the 2021 BJCP Guidelines: beers born in a specific region with their own identity, even though they aren't part of the main categories. Here you'll find a Brazilian fruited sour, a pilsner with New Zealand hops and two Argentine styles, a simple blonde and an IPA with wheat and local hops.
The 4 Local Styles (Appendix B) styles
The numbers at a glance
| BJCP style | ABV | Bitterness | Color |
|---|---|---|---|
| Catharina Sour | 4.0–5.5% | 2–8 IBU | 2–7 SRM |
| New Zealand Pilsner | 4.5–5.8% | 25–45 IBU | 2–6 SRM |
| Dorada Pampeana | 4.3–5.5% | 15–22 IBU | 3–5 SRM |
| IPA Argenta | 5.0–6.5% | 35–60 IBU | 6–15 SRM |
How to tell the styles apart
Four styles from three unrelated countries. Catharina Sour (X1), from Brazil, is a clean sour of 4-5.5% with fresh fruit added, very low IBUs (2-8) and a color that ranges from 2 to 7 SRM depending on the fruit. New Zealand Pilsner (X2) is a pale lager of 4.5-5.8% and 25-45 IBU, with New Zealand hops that give tropical fruit and white wine notes.
The two Argentine styles are easy to tell apart. Dorada Pampeana (X3) is a simple blonde of 4.3-5.5%, with only 15-22 IBU and clean malt. IPA Argenta (X4) climbs to 5-6.5% and 35-60 IBU, includes wheat in the recipe and uses Argentine hops, with a citrusy, herbal profile and a dry finish.
Brew it yourself
Which one to brew first
Dorada Pampeana (X3) is the easiest: a short pale malt recipe, moderate bitterness and a clean ale. In fact, it was born among Argentine homebrewers who only had a few basic ingredients on hand. IPA Argenta (X4) is the second step if you already brew IPAs. New Zealand Pilsner (X2) calls for lager fermentation and cold conditioning, and Catharina Sour (X1) requires kettle souring and handling a lot of fruit.
Common mistakes
- Adding the fruit to a Catharina Sour before souring. The fruit's sugars and microorganisms throw off the souring; add it afterward, during fermentation or in secondary.
- Brewing New Zealand Pilsner with European-style hops. It loses the tropical, white wine character that defines it; use New Zealand varieties.
- Making Dorada Pampeana too bitter or with intense hop aroma. It's a clean, malty blonde, and above 22 IBU it falls out of style.
- Leaving the wheat out of IPA Argenta. It provides part of the body and mouthfeel that set it apart from an American IPA brewed with Argentine hops.
How to serve them
Catharina Sour and Dorada Pampeana well chilled, at 4-7 °C (39-45 °F); New Zealand Pilsner at 5-7 °C (41-45 °F) in a pilsner glass; IPA Argenta at 6-9 °C (43-48 °F) in an IPA or pint glass. The Brazilian sour goes with shellfish, ceviche and tropical fruit; the pilsner with fish and sushi; and the Argentine styles with empanadas, choripán and grilled meat.
Frequently asked questions
Which styles make up the Local Styles (Appendix B) category?
According to the BJCP 2021 guidelines, 4: Catharina Sour, New Zealand Pilsner, Dorada Pampeana, IPA Argenta.
Which is the strongest Local Styles (Appendix B) style?
IPA Argenta, which can reach 6.5% ABV.
Which is the most bitter?
IPA Argenta, with up to 60 IBUs.
Which is the palest and which is the darkest?
The palest is New Zealand Pilsner and the darkest is IPA Argenta.
Classification and statistics: BJCP Style Guidelines, 2021 edition.