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BJCP 2021 / 31A

Alternative Grain Beer

A standard style whose character is shaped by the added grain.

  • Drink fresh
  • specialty beer

Serve: 42 to 52F, Suited to the base style

The BJCP gives no numbers. Follow the base style the brewer declares.

Taste it in order

Aroma

12 pts
  • Matches the base style
  • The added grain brings a bready or nutty note
  • Sometimes just a grainier smell
Vague
Grainy
Better
Base aroma with extra grain
Best
Base style aroma with a faint nutty, bready edge from oats, rye or sorghum

Appearance

3 pts
  • Matches the base style
  • A little extra haze is common
  • Normal head
Vague
Hazy
Better
Base color, slightly hazy
Best
Base color with soft haze from the grain, head near the base style's

Flavor

20 pts
  • Matches the base style
  • The grain is noticeable but hard to name
  • Some grains leave a drier finish
Vague
Grainy
Better
Base flavor with grain
Best
Base style flavor plus a nutty or bready grain note, finish dry or soft depending on the grain

Mouthfeel

5 pts
  • Matches the base style
  • Oats and rye add body
  • Gluten-free grains can thin it
Vague
Smooth
Better
Base body, grain texture
Best
Body in line with the base, silky with oats or rye, slightly thin with gluten-free grains

Overall Impression

10 pts

Lifts it

  • Grain that adds interest

Drops it

  • Grain that clashes with the style

Writing tip

Say what the grain contributes. Example: 'Pale ale base with a soft oat texture and faint nutty finish.'

Pour these

  • Swimming JeansVoodoo BreweryPale ale built on alternative grains
  • New GristLakefront BreweryGluten-free pilsner style

Often confused with

Fine here

  • Estery: Base style esters apply

Ruinous here

  • Astringent: Husky, harsh grain
  • Diacetyl: Butter
  • Oxidized: Stale

Style names, numbers and vital statistics follow the BJCP 2021 beer guidelines. Descriptions and example choices are our own. Check a beer is still made before you hunt for it.