Religious institutions have a long history of brewing in Belgium, although often interrupted by conflict and occupation such as during the Napoleonic Wars and World War I. Very few such institutions actually brew today, although many have licensed their names to commercial breweries. Despite the limited production, the traditional styles derived from these breweries have been quite influential and have spread beyond Belgium.

Various terms have been used to describe these beers, but many are protected appellations and reflect the origin of the beer rather than a style. Those monasteries could brew any style they choose, but the ones described in this category are those that are most commonly associated with this brewing tradition.

We differentiate beers in this category as those that were inspired by religious breweries. Despite claims of uniqueness, these beers do share a number of common attributes that help characterize the styles. All are top-fermenting, have very high attenuation (“more digestible” in Belgium), achieve high carbonation through bottle conditioning (“refermented in the bottle” in Belgium), and have distinctive, complex, and aggressive ‘Belgian’ spicy-estery yeast character. Many are strong in alcohol.

The Historical Beer category contains styles that either have all but died out in modern times, or that were much more popular in past times and are now known only through recreations. This category can also be used for traditional or indigenous beers of cultural importance within certain countries. Placing a beer in the historical category does not imply that it is not currently being produced, just that it is a very minor style or perhaps is in the process of rediscovery by craft brewers.

Historical Beer can be a minor style, currently commercially produced or not, that is not present in the Style Guidelines as a Classic Style. It could be that we haven’t heard of it, that we never see it in competition, or that we have insufficient data to prepare a reasonable set of judging guidelines. If it is a style with a name that is or was actually used, then it likely goes into this category. This style is not for experimental beers that were never produced, or for other Classic Styles with added Specialty-Type ingredients.

Any Historical Beer listed in this category or contained on the Provisional Style list is considered a Classic Style for purposes of entering in Specialty-Type beer categories with added ingredients (fruit, spice, wood, smoke, etc.). This means a Historical Style beer can be used as a base style for Specialty-Type beers without automatically making the beer Experimental.

The BJCP welcomes well-researched submissions of Historical Styles that may be appropriate for our Provisional Styles list on our website, or for a future inclusion in these Guidelines.

Entry Instructions: The entrant must either specify a style with a BJCP-supplied description from the list below, or specify a different historical beer style that is not described elsewhere in these guidelines. In the case of a style that has changed substantially over the years (such as Porter or Stout), the entrant may specify an existing BJCP style as well as an era (e.g., 1820 English Porter). When the entrant specifies any style not on the BJCP-supplied list in this category or on the Provisional Style list, the entrant must provide a description of the style for the judges in sufficient detail to allow the beer to be judged. If a beer is entered with just a style name and no description, it is very unlikely that judges will understand how to judge it. Currently defined examples: Kellerbier, Kentucky Common, Lichtenhainer, London Brown Ale, Piwo Grodziskie, Pre-Prohibition Lager, Pre-Prohibition Porter, Roggenbier, Sahti.

The original Kellerbier is a Märzen-type lager from the Franconia region of Germany, but other traditional versions are based on Munich Helles and Dunkel lagers. Variations based on Pils are a more modern invention with a wider international following and higher production.