Beer Study Buddy
Sign in
← Back to styles

19. Amber and Brown American Beer

19B. California Common

Open official BJCP source

BJCP Explorer Style Profile

Official BJCP guideline sections attached for full style exploration.

Style code
19B
Category
19. Amber and Brown American Beer
Cicerone exam alignment
Certified Beer Server Certified Cicerone Advanced Cicerone
Source
BJCP 2021 Beer Style Guidelines

Overall Impression

A toasty and caramelly, fairly bitter, standard-strength beer with an interesting fruitiness and rustic, woody hop character. Smooth and well carbonated.

Aroma

Moderate to high herbal, resinous, floral, or minty hops. Light fruitiness acceptable. Low to moderate caramel or toasty malt supports the hops.

Appearance

Medium amber to light copper color. Generally clear. Moderate off-white head with good retention.

Flavor

Moderately malty with a pronounced hop bitterness. The malt character usually has toast (not roast) and caramel flavors. Low to moderately high hop flavor, usually showing rustic, traditional American hop qualities (often herbal, resinous, floral, minty). Finish fairly dry and crisp, with a lingering hop bitterness and a firm, grainy malt flavor. Light fruity esters are acceptable, but otherwise clean.

Mouthfeel

Medium-bodied. Medium to medium-high carbonation.

Comments

This style is narrowly defined around the prototypical Anchor Steam example, although allowing other typical ingredients of the era. Northern Brewer hops are not a strict requirement for the style; modern American and New World-type hops (especially citrusy ones) are inappropriate.

Characteristic Ingredients

Pale ale malt, non-citrusy hops (often Northern Brewer), small amounts of toasted malt or crystal malts. Lager yeast; however, some strains (often with the mention of “California” in the name) work better than others at the warmer fermentation temperatures (55 to 60 °F) typically used. Note that some German yeast strains produce inappropriate sulfury character.

Style Comparison

Superficially similar to an American Amber Ale, but with specific choices for malt and hopping – the hop flavor and aroma is traditional (not modern) American hops, malt flavors are toastier, the hopping is always assertive, and a warm-fermented lager yeast is used. Less attenuated, less carbonated and less fruity than Australian Sparkling ale.

Vital Statistics

IBU
30 - 45
SRM
9 - 14
OG
1.048 - 1.054
FG
1.011 - 1.014
ABV
4.5% - 5.5%

Commercial Examples

Anchor Steam, Steamworks Steam Engine Lager

Style Attributes

amber-color amber-lager-family bitter bottom-fermented hoppy north-america standard-strength traditional-style