2024 Update on the 2021 BJCP Goal

If you follow this blog, you know I've renewed my old BJCP Goal.

Through a series of blog posts, I've discovered / acknowledged that I had not brewed whole categories in the 2021 Style Guidelines (see BJCP 2021 Style Guidelines, I lied, and 2021 BCJP Styles to Brew).

Since then, I've covered all the categories (or at least I'm pretty sure I have now) ... 

And .... at some point, I decided to not only try to get every category covered, but work through all the styles (at least the ones that I'm interested in drinking)

I even came up with a "Roll-a-Style" concept to give me help deciding which style to brew.

At the end of last year, I posted 2023 Update on the 2021 BJCP Goal. I thought I'd post another update at the end of 2024. 

Here is that post ...

In 2024, I've only reduced my Roll-a-Style list by 5 beer styles. Instead, I concentrated on 2024 Seasonals.

In 2025, I'm planning on hitting the Roll-a-Style list harder. My unofficial goal is to reduce the list enough that I'll be rolling a 12 sided die by the end of the year (as opposed to the 20 sided die I've been rolling).

Keep an eye on Sheppy's Blog: Roll-a-Style, and you'll be able to follow along how I'm doing. 

2024 Q2 SheppyBrew Stats

It is already July, which means the 2nd Quarter of 2024 is done. We can report on the Q2 SheppyBrew Brewing Stats. 

When it comes right down to it, I'm sure no one besides myself really cares, but I like to look back on these posts to see how much I've brewed and what I was planning on brewing at certain points of the year.

As I've been saying, I expect that I'll brew less beer this year than I have for the past several years, and so far it does look like I'm tracking for a lower volume than 2023.

In this quarter, I've brewed 5 batches of beer:

• Melting Stream Spring Saison 
• Helles in a Hand Bock-sket 
• Clan DunBroch Scottish Ale 
• Summer Lovin' American Wheat 
• Nargles American Porter 

This 5 batches of beer resulted in 25 gallons, putting me right at a total of 50 gallons half way through the year.

Clan DunBroch Scottish Ale

In the mystical hills of Scotland, where the whispers of ancient clans still echo through the glens, there lies a hidden brewery tended to by a community of Scottish gnomes brewers. Nestled amidst rolling emerald hills and moss-covered stones, these diminutive artisans craft their legendary Clan DunBroch Scottish Ale with utmost care and reverence for tradition.

Legend has it that these gnomes, with their weathered hands and mischievous grins, have been brewing their beloved ale for centuries, using age-old recipes passed down through generations. As stewards of their craft, they infuse each batch with the essence of the Highlands, channeling the spirit of their ancestors into every pint.

Clan DunBroch Scottish Ale (Batch 356)

If you read Roll-a-Style 11 ... 14C. Scottish Export ... you knew that I would be brewing soon.

This past Saturday was the AHA's Big Brew Day, which if you've been following along for awhile, you know is a day that quite often my brewing friends use as an excuse to get together.

This year, we decided to meet at Du's Brewery, up in Fort Collins.

So early Saturday morning, The SheppyBrew Beer Model and I started a mash and packed up brewing equipment on my Traveling Brew Checklist to drive up to Du's.

The beer I brewed was my 14C. Scottish Export ...

Clan DunBroch Scottish Ale

Roll-a-Style 11 ... 14C. Scottish Export

After brewing McShepardSons Irish Ale (Batch 352), I thought I'd like to do another "Roll-a-Style" beer.

In case you are not familiar with the concept ... I made a list of BJCP Styles that I've never brewed, and assigned them to the numbers 1 - 20. When I want to brew, but am not sure what style to go after, I "roll" an online 20-sided die. Whatever number I roll is the style of beer I brew next.

My most recent list was on Roll-a-Style 1 ... 3A. Czech Pale Lager.

Most recently, I rolled an 11:

11 corresponds with 14C. Scottish Export.

A moderate-strength, malty beer with light caramel, toast, toffee, and fruit flavors. A slight roast dryness offsets the residual sweetness in the finish, with the bitterness perceived only to keep the beer from being cloying.