# 🍺 Top-down Brew: Style Recipes

## Overview

The following recipes are style examples that use the beer engine calculator. The recipes follow BJCP 2021 guidelines. Style-focused articles from BYO.com and other sources have provided guidance. Beer-analytics.com is also a good resource for quantitative analyses of typical proportions used in beer competition enteries.

## Recipes based on style guidelines

1. Standard American Beer: "...everyday American beers that have a wide public appeal."
  1C. Cream Ale
  1D. American Wheat
2. International lager: "...premium, industrial, mass-market lagers produced in most countries in the world."
  2A. International pale lager
  2B. International amber lager
  2C. International dark lager
3. Czech Lager
  3B. Czech lager - premium pale
4. Pale malty European lager: "...emphasize the flavor of Pilsner malt in the balance while remaining well-attenuated."
  4B. Festbier
5. Pale bitter European beer: "...German-origin beers that are pale and have an even to bitter balance..."
  5B. Koelsch
  5D. German Pilsner
6. Amber malty European lager: "...amber-colored, German-origin, bottom-fermented lagerbiers that have a malty balance..."
  6A. Maerzen
10. German wheat beer: "...German wheat beers without sourness, in light and dark colors."
  10A. Weissbier, AKA hefeweizen
11. British bitter: "...English pale ales as a draught product after the late 1800s."
  11A. Ordinary bitter
  11B. Best bitter
  11C. Strong bitter
12. Pale Commonwealth Beer: "moderately-strong, hop-forward, bitter ales" with British heritage
  12A. British golden ale
13. Brown British beer
  13B. British brown ale
15. Irish beer: "The traditional beers of Ireland"
  15A. Irish red
18. Pale American ale: "...modern American ales of average strength and light color..."
  18B. American pale ale
19. Amber and brown American beer
  19A. American amber
20. American porter and stout: "These beers all evolved from their English namesakes..."
  20A. American porter
24. Belgian ale: "...maltier to balanced, more highly flavored Belgian and French ales."
  24A. Witbier
25. Strong Belgian ale: "...generally higher alcohol..."
  25C. Belgian golden strong
26. Monastic ale: "beers...inspired by religious breweries."
  25B. Belgian dubbel
29 Fruit beer: "beer made with any fruit or combination of fruit..."
  25A. Fruit beer

These offerings are under development. More style-based recipe calculators will be added soon.