From e6e0517f2cdc9fba7648b1897d84867d12b7edc7 Mon Sep 17 00:00:00 2001
From: rob518183 <167966144+rob518183@users.noreply.github.com>
Date: Sat, 20 Jun 2026 15:27:33 +0200
Subject: [PATCH] spelling fixes and formatting

---
 styles/bjcp_styleguide-2021.json | 278 +++++++++++++++----------------
 1 file changed, 139 insertions(+), 139 deletions(-)

diff --git a/styles/bjcp_styleguide-2021.json b/styles/bjcp_styleguide-2021.json
index 9f01872..979c12e 100644
--- a/styles/bjcp_styleguide-2021.json
+++ b/styles/bjcp_styleguide-2021.json
@@ -81,7 +81,7 @@
         "overall_impression": "A very pale, highly-carbonated, light-bodied, well-attenuated lager with a very neutral flavor profile and low bitterness. Served very cold, it can be a very refreshing and thirst-quenching drink.",
         "aroma": "Low malt aroma optional, but may be perceived as grainy, sweet, or corn-like, if present. Lightspicy or floral hop aroma optional. While a clean fermentation profile is desirable, a light amount of yeast character is not a fault.",
         "appearance": "Very pale straw to medium yellow color. White, frothy head seldom persists. Very clear.",
-        "flavor": "Relatively neutral palate with a crisp, dry finish and a moderately-low to low grainy or corn-like flavor that might be perceived as sweetness due to the low bitterness. Moderatelylow hop flavor optional, with a floral, spicy, or herbal quality,if strong enough to distinguish. Low to medium-low bitterness. Balance may vary from slightly malty to slightly bitter, but is usually close to even. High carbonation may accentuate the crispness of the dry finish. Clean fermentation profile.",
+        "flavor": "Relatively neutral palate with a crisp, dry finish and a moderately-low to low grainy or corn-like flavor that might be perceived as sweetness due to the low bitterness. Moderately low hop flavor optional, with a floral, spicy, or herbal quality,if strong enough to distinguish. Low to medium-low bitterness. Balance may vary from slightly malty to slightly bitter, but is usually close to even. High carbonation may accentuate the crispness of the dry finish. Clean fermentation profile.",
         "mouthfeel": "Low to medium-low body. Very highly carbonated with slight carbonic bite on the tongue.",
         "comments": "Often what non-craft beer drinkers expect to be served if they order beer in the United States. May be marketed as Pilsner outside Europe, but should not be confused with traditional examples.Strong flavors are a fault. With little malt or hop flavor, the yeast character is what most frequently differentiates brands.",
         "history": "Evolved from Pre-Prohibition Lager (see Category 27) in the US after Prohibition and World War II. Surviving breweries consolidated, expanded distribution, and heavily promoted a beer style that appealed to a broad range of the population. Became the dominant beer style for many decades, and spawned many international rivals who would develop similarly bland products for the mass market supported by heavy advertising.",
@@ -569,7 +569,7 @@
         "category_id": "3",
         "style_id": "3B",
         "category_description": "Czech lagers are generally divided by gravity class (draft, lager, special) and color (pale, amber, dark). The Czech names for these categories are světlé (pale), polotmavé (amber), and tmavé (dark). The gravity classes are výčepní (draft, 7–10 °P), ležák (lager, 11–12 °P), and speciální (special, 13 °P+). Pivo is of course the Czech word for beer. The division into gravity classes is similar to the German groupings of schankbier, vollbier, and starkbier, although at different gravity ranges. Czech beers within the classes are often simply referenced by their gravity. There are often variations within the gravity-color groupings, particularly within the speciální class. The style guidelines combine some of these classes, while other beers in the Czech market are not described (such as the strong Czech Porter). This is not to imply that the categories below are the full coverage of Czech beers, simply a way of grouping some of the more commonly found types for judging purposes.Czech lagers in general are differentiated from German and other Western lagers in that German lagers are almost always fully attenuated, while Czech lagers can have a slight amount of unfermented extract remaining in the finished beer. This helps provide a slightly higher finishing gravity (and thus slightly lower apparent attenuation), slightly fuller body and mouthfeel, and a richer, slightly more complex flavor profile in equivalent color and strength beers. German lagers tend to have a cleaner fermentation profile, while Czech lagers are often fermented cooler (7–10 °C) and for a longer time, and can have a light, barely noticeable (near threshold) amount of diacetyl that often is perceived more as a rounded body than overtly in aroma and flavor [significant buttery diacetyl is a flaw]. Czech lager yeast strains are not always as clean and attenuative as German strains, which helps achieve the higher finishing gravity (along with the mashing methods and cooler fermentation). Czech lagers are traditionally made with decoction mashes (often double decoction), even with modern malts, while most modern German lagers are made with infusion or step infusion mashes. These differences characterize the richness, mouthfeel, and flavor profile that distinguishes Czech lagers.",
-        "overall_impression": "A refreshing pale Czech lager with considerable malt and hop character and a longfinish. The malt flavors are complex for a Pilsner-type beer.The bitterness is strong and clean butlacks harshness, which gives a well-balanced, roundedflavor impression that enhances drinkability.",
+        "overall_impression": "A refreshing pale Czech lager with considerable malt and hop character and a long finish. The malt flavors are complex for a Pilsner-type beer.The bitterness is strong and clean but lacks harshness, which gives a well-balanced, rounded-flavor impression that enhances drinkability.",
         "aroma": "Medium to medium-high bready-rich malt and medium-low to medium-high spicy, floral, or herbal hop bouquet; though the balance between the malt and hops may vary, the interplay is rich and complex. Light diacetyl, or very low fruity esters are optional. Esters tend to increase with gravity.",
         "appearance": "Medium yellow to deep gold color. Brilliant to very clear clarity. Dense, long-lasting, creamy white head.",
         "flavor": "Rich, complex, bready maltiness combined with a pronounced yet soft and rounded bitterness and floral and spicy hop flavor. Malt and hop flavors are medium to medium-high, and the malt may contain a slight impression of caramel. Bitterness is prominent but never harsh. The long finish can be balanced towards hops or malt but is never aggressively tilted either way. Light to moderately-low diacetyl and low hop-derived esters are acceptable, but need not be present.",
@@ -784,7 +784,7 @@
         "appearance": "Pale yellow to pale gold. Clear. Persistent creamy white head.",
         "flavor": "Moderately malty start with the suggestion of sweetness, moderate grainy-sweet malt flavor with a soft, rounded palate impression, supported by a low to medium-low bitterness. Soft and dry finish, not crisp and biting. Low to moderately-low spicy, floral, or herbal hop flavor. Malt dominates hops in the palate, finish, and aftertaste, but hops should be noticeable. No residual sweetness, simply the impression of maltiness with restrained bitterness. Clean fermentation profile.",
         "mouthfeel": "Medium body. Medium carbonation. Smooth, well-lagered character.",
-        "comments": "Very fresh examples can have amore prominent malt and hop character that fadesover time,as is often noticed in exported beers. Helles in Munich tends to be a lighter version than those outside the city. May be called Helles Lagerbier.",
+        "comments": "Very fresh examples can have a more prominent malt and hop character that fades over time,as is often noticed in exported beers. Helles in Munich tends to be a lighter version than those outside the city. May be called Helles Lagerbier.",
         "history": "Created in Munich in 1894 to compete with pale Pilsner-type beers, often first credited to Spaten. More popular in Southern Germany.",
         "style_comparison": "Similar in malt balance and bitterness to Munich Dunkel, but less malty-sweet in nature and pale rather than dark and rich. More body and malt presence than a German Pils, but less crisp and with less hop character throughout. Similar malt profile as a German Helles Exportbier, but with fewer hops in the balance and slightly less alcohol. Less body and alcohol than a Festbier.",
         "tags": "standard-strength, pale-color, bottom-fermented, lagered, central-europe, traditional-style, pale-lager-family, malty",
@@ -839,7 +839,7 @@
           }
         },
         "ingredients": "Continental Pilsner malt.Traditional German hops.Clean German lager yeast.",
-        "examples": "Augustiner Lagerbier Hell, Hacker-Pschorr Münchner Gold, Löwenbraü Original, Paulaner Münchner Lager, Schönramer Hell, Spaten MünchnerHell, Weihenstephaner Original Heles",
+        "examples": "Augustiner Lagerbier Hell, Hacker-Pschorr Münchner Gold, Löwenbraü Original, Paulaner Münchner Lager, Schönramer Hell, Spaten Münchner Hell, Weihenstephaner Original Helles",
         "style_guide": "BJCP2021",
         "type": "beer"
       },
@@ -994,7 +994,7 @@
         "appearance": "Pale straw to deep yellow in color. Brilliant clarity. Moderate white head with average to below average persistence.",
         "flavor": "Low to medium grainy-sweet malt flavor initially. Medium hop bitterness. Low to medium hop flavor, with a spicy, herbal, or floral quality. Clean fermentation character, well-lagered. Dry finish with a light malty and hoppy aftertaste.",
         "mouthfeel": "Light to very light body. Medium to high carbonation. Smooth, well-attenuated.",
-        "comments": "Marketed primarily as a diet-oriented beer with lower carbohydrates, alcohol, and calories. Pronounced “LYESHT-beer.” May also be known as a Diat Pils or Helles, this style is in the schankbier gravity class. Other variations of Leicht class beers can be made from Weissbier, Kölsch, and Altbier; those beers are best entered as34B Mixed-Style Beer.",
+        "comments": "Marketed primarily as a diet-oriented beer with lower carbohydrates, alcohol, and calories. Pronounced “LYESHT-beer.” May also be known as a Diat Pils or Helles, this style is in the schankbier gravity class. Other variations of Leicht class beers can be made from Weissbier, Kölsch, and Altbier; those beers are best entered as 34B Mixed-Style Beer.",
         "history": "Traditional versions existed as drinks for physical laborers in factories or fields, but modern versions are more based on popular American products in the same class and targeted towards health or fitness conscious consumers. Increasingly supplanted in the current market by non-alcoholic beers and radlers.",
         "style_comparison": "Like a lower-alcohol, lighter-bodied, slightly less aggressive German Pils or Munich Helles. More bitter and flavorful than an American Light Lager.",
         "tags": "session-strength, pale-color, bottom-fermented, lagered, central-europe, traditional-style, pale-lager-family, bitter, hoppy",
@@ -1049,7 +1049,7 @@
           }
         },
         "ingredients": "Continental Pils malt. German lager yeast.Traditional German hops.",
-        "examples": "Autenrieder Schlossbräu Leicht, Greif Bräu Leicht, Hohenthanner Tannen Hell Leicht, Müllerbrau Heimer Leicht, Schönramer Surtaler Schankbier, Waldhaus Sommer Bier",
+        "examples": "Autenrieder Schlossbräu Leicht, Greif Bräu Leicht, Hohenthanner Tannen Hell Leicht, Müllerbräu Heimer Leicht, Schönramer Surtaler Schankbier, Waldhaus Sommer Bier",
         "style_guide": "BJCP2021",
         "type": "beer"
       },
@@ -1064,7 +1064,7 @@
         "appearance": "Medium yellow to light gold. Brilliant clarity. Has a delicate white head that may not persist.",
         "flavor": "A delicate flavor balance between malt, fruitiness, bitterness, and hops, with a clean, well-attenuated finish. The medium to medium-low grainy maltiness may have very light bready or honey notes. The fruitiness can have an almost imperceptible sweetness.Medium-low to medium bitterness. Low to moderately-high floral, spicy, or herbal hop flavor; most are medium-low to medium. May have a neutral-grainy to light malty sweet impression at the start. Soft, rounded palate. Finish is soft, dry, and slightly crisp, not sharp or biting. No noticeable residual sweetness. While the balance between the flavor components can vary, none are ever strong.",
         "mouthfeel": "Medium-light to medium body; most are medium-light. Medium to medium-high carbonation. Smooth and soft, but well-attenuated and not heavy. Not harsh.",
-        "comments": "A traditional top-fermented, lagered beer from Cologne, Germany (Köln). Köln breweriesdifferentiate themselves throughbalance, so allow for a range of variation within the style when judging. Drier versions may seem hoppier or more bitter than the IBU levels might suggest. The delicate flavor profile does not age well, so be alert for oxidation defects. Served in Köln in a tall, narrow 20cl glass called a Stange.",
+        "comments": "A traditional top-fermented, lagered beer from Cologne, Germany (Köln). Köln breweries differentiate themselves through balance, so allow for a range of variation within the style when judging. Drier versions may seem hoppier or more bitter than the IBU levels might suggest. The delicate flavor profile does not age well, so be alert for oxidation defects. Served in Köln in a tall, narrow 20cl glass called a Stange.",
         "history": "Köln has a top-fermenting brewing tradition since the Middle Ages, but the beer now known as Kölsch was developed in the late 1800s as an alternative to pale lagers. Bottom fermentation was actually prohibited in Cologne. Kölsch is an appellation protected by the Kölsch Konvention (1986), and is restricted to breweries in and around Köln. The Konvention simply defines the beer as a “light, highly attenuated, hop-accentuated, clear, top-fermenting Vollbier.”",
         "style_comparison": "Can be mistaken for a Cream Ale or somewhat subtle German Pils.",
         "tags": "standard-strength, pale-color, top-fermented, lagered, central-europe, traditional-style, pale-ale-family, balanced",
@@ -1119,7 +1119,7 @@
           }
         },
         "ingredients": "Traditional German hops. German Pils, Pale, or Vienna malt. Attenuative, clean German ale yeast. Occasional small use of wheat malt. Current commercial practice is to ferment around 15 °C, cold condition near freezing for up to a month, and serve fresh.",
-        "examples": "Früh Kölsch, Gaffel Kölsch, Mühlen Kölsch, Päffgen Kolsch, Reissdorf Kölsch, Sion Kölsch, Sünner Kölsch",
+        "examples": "Früh Kölsch, Gaffel Kölsch, Mühlen Kölsch, Päffgen Kölsch, Reissdorf Kölsch, Sion Kölsch, Sünner Kölsch",
         "style_guide": "BJCP2021",
         "type": "beer"
       },
@@ -1132,7 +1132,7 @@
         "overall_impression": "A goldenGerman lager balancing a smooth malty profile with a bitter, hoppy character in a slightly above-average body and strength beer.",
         "aroma": "Medium-low to medium floral, spicy, or herbal hop aroma. Moderate grainy-sweet malt aroma, possibly with light toasty, bready, or doughy notes. Clean fermentation profile. Hops and malt both noticeable, and generally balanced.",
         "appearance": "Medium yellow to deep gold. Clear. Persistent white head.",
-        "flavor": "Moderate, balanced malt and hops with supporting bitterness. Malt and hop flavors similar to aroma (same descriptors and intensities). Medium, noticeable bitterness, full on the palate, with a medium-dry finish. Clean fermentation character. Aftertaste of both malt and hops, generally in balance. Mineral character typically perceived more as a roundness and fullness of flavor, and a dry, flinty sharpness in the finish rather than overt mineral flavors. Backgroundsulfate optional.",
+        "flavor": "Moderate, balanced malt and hops with supporting bitterness. Malt and hop flavors similar to aroma (same descriptors and intensities). Medium, noticeable bitterness, full on the palate, with a medium-dry finish. Clean fermentation character. Aftertaste of both malt and hops, generally in balance. Mineral character typically perceived more as a roundness and fullness of flavor, and a dry, flinty sharpness in the finish rather than overt mineral flavors. Background sulfate optional.",
         "mouthfeel": "Medium to medium-full body.Medium carbonation. Smooth and mellow on the palate. Very slight warmth may be noted in stronger versions.",
         "comments": "Also known Dortmunder Export, Dortmunder, Export, or simply a Dort. Called Export within Germany, and often Dortmunder elsewhere, Export is also a beer strength descriptor under German brewing tradition, and could be applied to other styles. Splits the difference between a German Pils and a Munich Helles in several aspects: color, hop-malt balance, finish, bitterness.",
         "history": "Developed in Dortmund in the Ruhr industrial region in the 1870s in response to pale Pilsner-type beers.It became very popular after World War II but declined in the 1970s. Other Export-class beers developed independently, and reflected a slightly stronger version of existing beers.",
@@ -1199,7 +1199,7 @@
         "category_id": "5",
         "style_id": "5D",
         "category_description": "This category describes German-origin beers that are pale and have an even to bitter balance with a mild to moderately strong hoppy character featuring traditional German hops. They are generally bottom-fermented or are lagered to provide a smooth profile, and are well-attenuated as are most German beers.",
-        "overall_impression": "A pale, dry, bitter German lagerfeaturing a prominent hop aroma. Crisp, clean, and refreshing, showing a brilliant gold color with excellent head retention.",
+        "overall_impression": "A pale, dry, bitter German lager featuring a prominent hop aroma. Crisp, clean, and refreshing, showing a brilliant gold color with excellent head retention.",
         "aroma": "Moderately to moderately-high flowery, spicy, or herbal hops. Low to medium grainy, sweet, or doughy malt character, often with a light honey and toasted cracker quality. Clean fermentation profile. The hops should be forward, but not totally dominate the malt in the balance.",
         "appearance": "Straw to deep yellow, brilliant to very clear, with a creamy, long-lasting white head.",
         "flavor": "Initial malt flavor quickly overcome with hop flavor and bitterness, leading into a dry, crisp finish. Malt and hop flavors similar to aroma (same descriptors and intensities). Medium to high bitterness, lingering into the aftertaste along with a touch of malt and hops. Clean fermentation profile. Minerally water can accentuate and lengthen the dry finish. Hops and malt can fade with age, but the beer should always have a bitter balance.",
@@ -1270,12 +1270,12 @@
         "style_id": "6A",
         "category_description": "This category groups amber-colored, German-origin, bottom-fermented lagerbiers that have a malty balance and are vollbier to starkbier in strength.",
         "overall_impression": "An amber,malty German lager with a clean, rich, toasty, bready malt flavor, restrained bitterness, and a well-attenuated finish. The overall malt impression is soft, elegant, and complex, with a rich malty aftertaste that is never cloying or heavy.",
-        "aroma": "Moderate malty aroma, typically rich, bready, somewhat toasty, with light bread crust notes. Clean lager fermentation character. Very lowfloral, herbal, or spicy hop aroma optional. Caramel-sweet, biscuity-dry, or roasted malt aromas are inappropriate. Very light alcohol might be detected, but should never be sharp. Clean, elegant malt richness should be the primary aroma.",
+        "aroma": "Moderate malty aroma, typically rich, bready, somewhat toasty, with light bread crust notes. Clean lager fermentation character. Very low floral, herbal, or spicy hop aroma optional. Caramel-sweet, biscuity-dry, or roasted malt aromas are inappropriate. Very light alcohol might be detected, but should never be sharp. Clean, elegant malt richness should be the primary aroma.",
         "appearance": "Amber-orange to deep reddish-copper color; should not be golden. Bright clarity, with persistent, off-white foam stand.",
-        "flavor": "Moderate to highrich malt flavor often initially suggests sweetness, but the finish is moderately-dry to dry. Distinctive and complex maltiness often includes a bready, toasty aspect. Hop bitterness is moderate, and the floral, herbal, or spicy hop flavor is low to none. Hops provide sufficient balance that the malty palate and finish do not seem sweet. The aftertaste is malty, with the same elegant, rich malt flavors lingering. Noticeable sweet caramel, dry biscuit, or roasted flavors are inappropriate. Clean fermentation profile.",
+        "flavor": "Moderate to high rich malt flavor often initially suggests sweetness, but the finish is moderately-dry to dry. Distinctive and complex maltiness often includes a bready, toasty aspect. Hop bitterness is moderate, and the floral, herbal, or spicy hop flavor is low to none. Hops provide sufficient balance that the malty palate and finish do not seem sweet. The aftertaste is malty, with the same elegant, rich malt flavors lingering. Noticeable sweet caramel, dry biscuit, or roasted flavors are inappropriate. Clean fermentation profile.",
         "mouthfeel": "Medium body, with a smooth, creamy texture that often suggests a fuller mouthfeel. Medium carbonation. Fully attenuated, without a sweet or cloying impression. May be slightly warming, but the strength should be relatively hidden.",
         "comments": "Modern domestic German Oktoberfest versions are golden – see the Festbier style for this version. Export German versions (to the United States, at least) are typically orange-amber in color, have a distinctive toasty malt character, and are often labeled Oktoberfest. Many craft versions of Oktoberfest are based on this style. Historic versions of the beer tended to be darker, towards the brown color range, but there have been many ‘shades’ of Märzen (when the name is used as a strength); this style description specifically refers to the stronger amber lager version. The modern Festbier can be thought of as a lighter-bodied, pale Märzen by these terms.",
-        "history": "As the name suggests, brewed as a stronger “March beer” in March and lagered in cold caves over the summer. Modern versions trace back to the lager developed by Spaten in 1841, contemporaneous to the development of Vienna lager. However, the Märzen name is much older than 1841 – theearly ones were dark brown, and the name implied a strength band (14 °P) rather than a style. The amber lager style served at Oktoberfest from 1872 until 1990 when the golden Festbier was adopted as the standard festival beer.",
+        "history": "As the name suggests, brewed as a stronger “March beer” in March and lagered in cold caves over the summer. Modern versions trace back to the lager developed by Spaten in 1841, contemporaneous to the development of Vienna lager. However, the Märzen name is much older than 1841 – the early ones were dark brown, and the name implied a strength band (14 °P) rather than a style. The amber lager style served at Oktoberfest from 1872 until 1990 when the golden Festbier was adopted as the standard festival beer.",
         "style_comparison": "Not as strong and rich as a Dunkles Bock. More malt depth and richness than a Festbier, with a heavier body and slightly less hops. Less hoppy but equally malty as a Czech Amber Lager, but with a different malt profile.",
         "tags": "standard-strength, amber-color, bottom-fermented, lagered, central-europe, traditional-style, amber-lager-family, malty",
         "original_gravity": {
@@ -1328,7 +1328,7 @@
             "value": 17
           }
         },
-        "ingredients": "Grist varies, although traditional German versions emphasized Munich malt. The notion of elegance is derived from the finest quality ingredients, particularly the base malts. A decoction mash is traditional, andenhances the rich malt profile.",
+        "ingredients": "Grist varies, although traditional German versions emphasized Munich malt. The notion of elegance is derived from the finest quality ingredients, particularly the base malts. A decoction mash is traditional, and enhances the rich malt profile.",
         "examples": "Hacker-Pschorr Oktoberfest Märzen, Hofmark Märzen, Paulaner Oktoberfest, Saalfelder Ur-Saalfelder, Weltenburger Kloster Anno 1050",
         "style_guide": "BJCP2021",
         "type": "beer"
@@ -1339,12 +1339,12 @@
         "category_id": "6",
         "style_id": "6B",
         "category_description": "This category groups amber-colored, German-origin, bottom-fermented lagerbiers that have a malty balance and are vollbier to starkbier in strength.",
-        "overall_impression": "Abeechwood-smoked,malty,amber German lager. The expected Märzen profile of toasty-rich malt, restrained bitterness, clean fermentation, and a relatively dry finish is enhanced by anoticeable to intense smoke character.",
+        "overall_impression": "Abeechwood-smoked,malty,amber German lager. The expected Märzen profile of toasty-rich malt, restrained bitterness, clean fermentation, and a relatively dry finish is enhanced by a noticeable to intense smoke character.",
         "aroma": "Blend of smoke and malt, varying in balance and intensity. The beechwood smoke character can range from subtle to fairly strong, and can seem smoky, woody, or bacon-like. The malt character can be low to moderate, and be somewhat rich, toasty, or malty-sweet. The malt and smoke components are often inversely proportional (i.e., when smoke increases, malt decreases, and vice versa). Low floral or spicy hop aroma optional. Clean fermentation profile.",
         "appearance": "Very clear, with a large, creamy, rich, tan- to cream-colored head. Deep amber to coppery-brown in color, often a little darker than the underlying Märzen style.",
         "flavor": "Generally follows the aroma profile, with a blend of smoke and malt in varying balance and intensity, yet always mutually supportive. Märzen-like qualities should be evident, particularly a malty, toasty richness, but the beechwood smoke flavor can be low to high. The palate can be somewhat malty, rich, and sweet, yet the finish tends to be medium-dry to dry with the smoke character sometimes enhancing the dryness of the finish. The aftertaste can reflect both malt richness and smoke flavors, with a balanced presentation desirable. Moderate, balanced, hop bitterness. Can have up to a moderate hop flavor with spicy, floral, or herbal notes. Clean lager fermentation character. The quality and character of the smoke is important; it should be cleanly smoky. At higher levels, the smoke can take on a ham- or bacon-like character, which is acceptable as long as it doesn’t veer into the greasy range. Harsh, bitter, burnt, acrid, charred, rubbery, sulfury,or creosote-like smoky-phenolic flavors are inappropriate.",
         "mouthfeel": "Medium body. Medium to medium-high carbonation. Smooth lager character. Significant astringent, phenolic harshness is inappropriate.",
-        "comments": "Literally smoke beerin German. The smoke character and intensity varies by maltster and brewery, so allow for variation in the style when judging – not all examples are highly smoked.Many other traditional German styles are smoked; those should be entered in the 32A Classic Style Smoked Beer style. This style is only for the more common Märzen-based beer.",
+        "comments": "Literally smoke beer in German. The smoke character and intensity varies by maltster and brewery, so allow for variation in the style when judging – not all examples are highly smoked.Many other traditional German styles are smoked; those should be entered in the 32A Classic Style Smoked Beer style. This style is only for the more common Märzen-based beer.",
         "history": "A historical specialty of the city of Bamberg, in the Franconian region of Bavaria in Germany. While smoked beers certainly were made long ago, the origins of this specific style are unclear but must have been developed after Märzen was created.",
         "style_comparison": "Like a Märzen with but with a balanced, sweet, smoky aroma and flavor and a somewhat darker color.",
         "tags": "standard-strength, amber-color, bottom-fermented, lagered, central-europe, traditional-style, amber-lager-family, malty, smoke",
@@ -1486,7 +1486,7 @@
         "mouthfeel": "Medium-light to medium body, with a gentle creaminess. Moderate carbonation. Smooth.",
         "comments": "A standard-strength everyday beer, not a beer brewed for festivals. Many traditional examples have become sweeter and more adjunct-laden, now seeming more like International Amber or Dark Lagers.",
         "history": "Developed by Anton Dreher in Vienna in 1841, became popular in the mid-late 1800s. The style was brought to Mexico by Santiago Graf and other Austrian immigrant brewers in the late 1800s. Seems to be embraced as a modern craft style in other countries.",
-        "style_comparison": "Similar malt flavor as a Märzen, but lighter in intensity, and body, with a touch more bitterness and dryness in the balance. Lower in alcohol than Märzen or Festbier. Less rich, malty, and hoppythan Czech Amber Lager.",
+        "style_comparison": "Similar malt flavor as a Märzen, but lighter in intensity, and body, with a touch more bitterness and dryness in the balance. Lower in alcohol than Märzen or Festbier. Less rich, malty, and hoppy than Czech Amber Lager.",
         "tags": "standard-strength, amber-color, bottom-fermented, lagered, central-europe, traditional-style, amber-lager-family, balanced",
         "original_gravity": {
           "minimum": {
@@ -1552,7 +1552,7 @@
         "notes": "Malt profile similar to the aroma, with an assertive, medium to high hop bitterness balancing the rich malty flavors. The beer finishes medium-dry to dry with a grainy, bitter, malty-rich aftertaste.The finish is long-lasting, sometimes with a nutty or bittersweet impression. The apparent bitterness level is sometimes masked by the malt character if the beer is not very dry, but the bitterness tends to scale with the malt richness to maintain balance. No roast. No harshness. Clean fermentation profile. Light fruity esters, especially dark fruit, may be present. Medium to low spicy, peppery, or floral hop flavor. Light minerally character optional.",
         "overall_impression": "A moderately colored, well-attenuated, bitter beer with a rich maltiness balancing a strong bitterness. Light and spicy hop character complements the malt. A dry beer with a firm body and smooth palate.",
         "aroma": "Malty and rich with grainy characteristics like baked bread or nutty, toasted bread crusts. Should not have darker roasted or chocolate notes. Malt intensity is moderate to moderately-high. Moderate to low hops complement but do not dominate the malt, and often have a spicy, peppery, or floral character. Fermentation character is very clean. Low to medium-low esters optional.",
-        "appearance": "The color ranges from amber to deep copper, stopping short of brown; bronze-orange is most common. Brilliant clarity. Thick, creamy, long-lasting off-white head.Flavor",
+        "appearance": "The color ranges from amber to deep copper, stopping short of brown; bronze-orange is most common. Brilliant clarity. Thick, creamy, long-lasting off-white head.",
         "mouthfeel": "Medium body. Smooth. Medium to medium-high carbonation. Astringency low to none.",
         "comments": "Classic, traditional examples in the Altstadt (“old town”) section of Düsseldorf are served from casks.Most examples have a balanced (25-35 IBU) bitterness, not the aggressive hop character of the well-known Zum Uerige.Stronger sticke and doppelsticke beers should be entered in the 27 Historical Beer style instead.",
         "history": "Developed in the late 19th century in Düsseldorf to use lager techniques to compete with lager. Older German styles were brewed in the area but there is no linkage to modern Altbier.",
@@ -1765,7 +1765,7 @@
         "flavor": "Very rich and malty. Hop bitterness varies from moderate to moderately low but always allows malt to dominate the flavor. Faint hop flavor optional. Most examples are fairly malty-sweet on the palate, but should have an impression of attenuation in the finish. The impression of sweetness comes from low hopping, not from incomplete fermentation. Clean fermentation profile.Dark versions have malt and ester flavors similar to the aroma (same descriptors and intensities).Pale versions have a strong bready and toasty malt flavor, a light floral, spicy, or herbal hop flavor, and a drier finish.",
         "mouthfeel": "Medium-full to full body. Moderate to moderately-low carbonation. Very smooth without harshness, astringency. A light alcohol warmth may be noted, but it should never burn.",
         "comments": "Doppelbock means double bock. Most versions are dark colored and may display the caramelizing and Maillard products of decoction mashing, but excellent pale versions also exist. The pale versions will not have the same richness and darker malt and fruit flavors of the dark versions, and may be a bit drier, hoppier, and more bitter. While most traditional examples are in the lower end of the ranges cited, the style can be considered to have no upper limit for gravity and alcohol,provided the balance remains the same.",
-        "history": "A Bavarian specialty originating in Munich, first made by the monks of St. Francis of Paulaby the 1700s. Historical versions were less well-attenuated than modern interpretations, thus with higher sweetness and lower alcohol levels. Was called “liquid bread” by monks, and consumed during the Lenten fast. Breweries adopted beer names ending in “-ator” after a 19th century court ruling that no one but Paulaner was allowed to use the name Salvator. Traditionally dark brown in color; paler examples are a more recent development.",
+        "history": "A Bavarian specialty originating in Munich, first made by the monks of St. Francis of Paula by the 1700s. Historical versions were less well-attenuated than modern interpretations, thus with higher sweetness and lower alcohol levels. Was called “liquid bread” by monks, and consumed during the Lenten fast. Breweries adopted beer names ending in “-ator” after a 19th century court ruling that no one but Paulaner was allowed to use the name Salvator. Traditionally dark brown in color; paler examples are a more recent development.",
         "style_comparison": "A stronger, richer, more full-bodied version of either a Dunkles Bock or a Helles Bock. Pale versions will show higher attenuation and less dark fruity character than the darker versions.",
         "entry_instructions": "The entrant will specify whether the entry is a pale or a dark variant.",
         "tags": "high-strength, amber-color, pale-color, bottom-fermented, lagered, central-europe, traditional-style, bock-family, malty",
@@ -1833,7 +1833,7 @@
         "overall_impression": "A strong, full-bodied, rich, and malty dark German lager often with a viscous quality and strong flavors. Even though flavors are concentrated, the alcohol should be smooth and warming, not burning.",
         "aroma": "Dominated by rich, intense malt and a definite alcohol presence. The malt can have bready, toasty, qualities, with some caramel or faint chocolate, often with dark fruit notes like plums or grapes. No hop aroma. Alcohol aromas should not be harsh or solventy. Clean fermentation profile.",
         "appearance": "Deep copper to dark brown in color, often with attractive ruby highlights. Good clarity. Head retention may be moderate to poor. Off-white to deep ivory colored head. Pronounced legs are often evident.",
-        "flavor": "Rich, sweet malt balanced by a significant alcohol presence. The malt can have Maillard products, toasty qualities, some caramel, and occasionally a slight chocolate flavor. May have significant malt-derived dark fruit esters. Hop bitterness just offsets the malt sweetness enough to avoid a cloying character. No hop flavor. Alcohol helps balance the strong malt presence. The finish should be of rich malt with a certain dryness from the alcohol. It should not be sticky, syrupy, or cloyingly sweet. Clean fermentationprofile.",
+        "flavor": "Rich, sweet malt balanced by a significant alcohol presence. The malt can have Maillard products, toasty qualities, some caramel, and occasionally a slight chocolate flavor. May have significant malt-derived dark fruit esters. Hop bitterness just offsets the malt sweetness enough to avoid a cloying character. No hop flavor. Alcohol helps balance the strong malt presence. The finish should be of rich malt with a certain dryness from the alcohol. It should not be sticky, syrupy, or cloyingly sweet. Clean fermentation profile.",
         "mouthfeel": "Full to very full-bodied. Low carbonation. Significant alcohol warmth without sharp hotness. Very smooth and silky without harsh edges from alcohol, bitterness, fusels, or other concentrated flavors.",
         "comments": "Extended lagering is often needed post-freezing to smooth the alcohol and enhance the malt and alcohol balance. Pronounced “ICE-bock.”",
         "history": "Originating in Kulmbach in Franconiain the late 1800s, although exact origins are not known. Fables describe it as coming from beer accidentally freezing at a brewery.",
@@ -1900,14 +1900,14 @@
         "category_id": "9",
         "style_id": "9C",
         "category_description": "This category contains more strongly flavored and higher alcohol lagers from Germany and the Baltic region. Most are dark, but some pale versions are known.",
-        "overall_impression": "A strong, dark, malty beer with differentinterpretationswithin the Baltic region. Smooth, warming, and richly malty, with complex dark fruit flavors and a roasted flavor without burnt notes.",
-        "aroma": "Rich maltiness often containing caramel, toffee, nuts, deep toast, or licorice notes. Complex alcohol and ester profile of moderate strength, and reminiscent of plums, prunes, raisins, cherries, or currants, occasionally with a vinous Port-like quality. Deep malt accents ofdark chocolate, coffee, or molasses, but never burnt. No hops. No sourness. Smooth, not sharp, impression.",
+        "overall_impression": "A strong, dark, malty beer with different interpretations within the Baltic region. Smooth, warming, and richly malty, with complex dark fruit flavors and a roasted flavor without burnt notes.",
+        "aroma": "Rich maltiness often containing caramel, toffee, nuts, deep toast, or licorice notes. Complex alcohol and ester profile of moderate strength, and reminiscent of plums, prunes, raisins, cherries, or currants, occasionally with a vinous Port-like quality. Deep malt accents of dark chocolate, coffee, or molasses, but never burnt. No hops. No sourness. Smooth, not sharp, impression.",
         "appearance": "Dark reddish-copper to opaque dark brown color, but not black. Thick, persistent tan-colored head. Clear, although darker versions can be opaque.",
         "flavor": "As with aroma, has a rich maltiness with a complex blend of deep malt, dried fruit esters, and alcohol. The malt can have a caramel, toffee, nutty, molasses,or licorice complexity. Prominent yet smooth Schwarzbier-like roasted flavor that stops short of burnt. Light hints of black currants and dark dried fruits. Smooth palate and full finish. Starts malty-sweet but darker malt flavors quickly dominate and persist through the dryish finish, leaving a hint of roast coffee or licorice and dried fruit in the aftertaste. Medium-low to medium bitterness, just to provide balance and prevent it from seeming cloying. Hop flavor from slightly spicy hops ranges from none to medium-low.Clean fermentation profile.",
         "mouthfeel": "Generally quite full-bodied and smooth, with a well-aged alcohol warmth that can be deceptive. Medium to medium-high carbonation, making it seem even more mouth-filling. Not heavy on the tongue due to carbonation level.",
         "comments": "Most commercial versions are in the 7–8.5% ABV range. The best examples have a deceptive strength that makes them dangerously easy to drink. The character of these beers varies by country of origin, so be careful about generalizing based on a single example. Some beers are truer to their English roots, while others are more of the style first popularized in Poland.",
         "history": "Developed indigenously (and independently) in several countries bordering the Baltic Sea after import of popular English porters and stouts was interrupted in the early 1800s. Historically top-fermented, many breweries adapted the recipes for bottom-fermenting yeast along with the rest of their production. The name Baltic Porter is recent (since the 1990s) and describes the modern collection of beers with a somewhat similar profile from these countries, not historical versions.",
-        "style_comparison": "Combines the body, maltiness, richness, and smoothness of a Doppelbock, the darker malt character of an English Porter, the roast flavors of a Schwarzbier, and alcohol and fruitiness of and Old Ale. Much less roasted and often lower in alcoholthan an Imperial Stout.",
+        "style_comparison": "Combines the body, maltiness, richness, and smoothness of a Doppelbock, the darker malt character of an English Porter, the roast flavors of a Schwarzbier, and alcohol and fruitiness of and Old Ale. Much less roasted and often lower in alcohol than an Imperial Stout.",
         "tags": "high-strength, dark-color, any-fermentation, lagered, eastern-europe, traditional-style, porter-family, malty",
         "original_gravity": {
           "minimum": {
@@ -1973,7 +1973,7 @@
         "overall_impression": "A pale, refreshing, lightly-hopped German wheat beer with high carbonation, dry finish, fluffy mouthfeel, and a distinctive banana-and-clove weizen yeast fermentation profile.",
         "aroma": "Moderate to strong esters and phenols, typically banana and clove, often well balanced and typically stronger than the malt. Light to moderate bready, doughy, or grainy wheat aroma. Light vanilla optional. Light floral, spicy, or herbal hops optional. Bubblegum (strawberry with banana), sourness, or smoke are faults.",
         "appearance": "Pale straw to gold in color. Very thick, moussy, long-lasting white head. Can be hazy and have a shine from wheat and yeast, although this can settle out in bottles.",
-        "flavor": "Low to moderately strong banana and clove flavor, often well balanced. Low to moderate soft, somewhat bready, doughy, or grainy wheat flavor supported by the slight Pils malt grainysweetness. Very low to moderately low bitterness. Well-rounded, flavorful palate with a relatively dry finish. Light vanilla optional.Very low floral, spicy, or herbal hop flavor optional. Anyimpression of sweetness is due more to low bitterness than any residual sweetness; a sweet or heavy finish impairs drinkability.Bubblegum, sourness, or smoke are faults. While the banana-and-clove profile is important, it should not be so strong as to be extreme and unbalanced.",
+        "flavor": "Low to moderately strong banana and clove flavor, often well balanced. Low to moderate soft, somewhat bready, doughy, or grainy wheat flavor supported by the slight Pils malt grainy sweetness. Very low to moderately low bitterness. Well-rounded, flavorful palate with a relatively dry finish. Light vanilla optional.Very low floral, spicy, or herbal hop flavor optional. Any impression of sweetness is due more to low bitterness than any residual sweetness; a sweet or heavy finish impairs drinkability.Bubblegum, sourness, or smoke are faults. While the banana-and-clove profile is important, it should not be so strong as to be extreme and unbalanced.",
         "mouthfeel": "Medium-light to medium body; never heavy. Fluffy, creamy fullness progressing to a light, spritzy finish aided by high to very high carbonation. Effervescent.",
         "comments": "Also known as hefeweizen or weizenbier, particularly outside Bavaria. These beers are best enjoyed while young and fresh, as they often don’t age well. In Germany, lower-alcohol light (leicht) and non-alcoholic versions are popular. Kristall versions are filtered for brilliant clarity.",
         "history": "While Bavaria has a wheat beer tradition dating back before the 1500s, brewing wheat beer used to be a monopoly reserved for Bavarian royalty. Modern Weissbier dates from 1872 when Schneider began production of its amber version. However, pale Weissbier only became popular since the 1960s (although the name historically could be used in Germany to describe beer made from air-dried malt, a different tradition). It is quite popular today, particularly in southern Germany.",
@@ -2041,13 +2041,13 @@
         "category_id": "10",
         "style_id": "10B",
         "category_description": "This category contains vollbier- and starkbier-strength German wheat beers without sourness, in light and dark colors.",
-        "overall_impression": "A moderatelydark German wheat beer with a distinctive banana-and-clove weizen yeast fermentation profile, supported by a toasted bread or caramel malt flavor. Highly carbonated and refreshing, with a creamy, fluffy texture and light finish.",
+        "overall_impression": "A moderately dark German wheat beer with a distinctive banana-and-clove weizen yeast fermentation profile, supported by a toasted bread or caramel malt flavor. Highly carbonated and refreshing, with a creamy, fluffy texture and light finish.",
         "aroma": "Moderate esters and phenols, typically banana and clove, often well balanced with each other and with the malt. Light to moderate bready, doughy, or grainy wheat aroma, often accompanied by caramel, bread crust, or richer malt notes. Low to moderate vanilla optional. Light floral, spicy, or herbal hops optional. Bubblegum (strawberry with banana), sourness, or smoke are faults.",
         "appearance": "Light copper to dark, mahogany brown in color. Very thick, moussy, long-lasting off-white head. Can be hazy and have a shine from wheat and yeast, although this can settle out in bottled versions.",
         "flavor": "Low to moderately strong banana and clove flavor, often well balanced with each other and with the malt, although the malt may sometimes mask the clove impression. Low to medium-high soft, somewhat bready, doughy, or grainy wheat flavor with richer caramel, toast, or bread crust flavors. No strongly roasted flavors, but a touch of roasty dryness is allowable. Very low to low bitterness. Well-rounded, flavorful, often somewhat malty palate with a relatively dry finish.Very light to moderate vanilla optional. Low spicy, herbal, or floral hop flavor optional. Bubblegum, sourness, or smoke are faults.",
         "mouthfeel": "Medium-light to medium-full body. Fluffy, creamy fullness progressing to a lighter finish, aided by moderate to high carbonation. Effervescent.",
         "comments": "Often known as dunkelweizen, particularly in the United States.Increasingly rare and often being replaced by Kristall and non-alcoholic versions in Germany.",
-        "history": "Bavaria has a wheat beer brewing traditional hundreds of years old, but the brewing right was reserved for Bavarian royalty until the late 1700s. Old-fashioned Bavarian wheat beer was often dark, as were most beers of the time. Pale Weissbier started to become popular in the 1960s, but traditional dark wheat beer remained somewhat of an old person’s drink.",
+        "history": "Bavaria has a wheat beer brewing tradition hundreds of years old, but the brewing right was reserved for Bavarian royalty until the late 1700s. Old-fashioned Bavarian wheat beer was often dark, as were most beers of the time. Pale Weissbier started to become popular in the 1960s, but traditional dark wheat beer remained somewhat of an old person’s drink.",
         "style_comparison": "Combines the yeast and wheat character of Weissbier with the malty richness of a Munich Dunkel. The banana-and-clove character is often less apparent than in a Weissbier due to the increased maltiness.Has a similar yeast character as Roggenbier, but without the rye flavor and increased body.",
         "tags": "standard-strength, amber-color, top-fermented, central-europe, traditional-style, wheat-beer-family, malty",
         "original_gravity": {
@@ -2111,13 +2111,13 @@
         "category_id": "10",
         "style_id": "10C",
         "category_description": "This category contains vollbier- and starkbier-strength German wheat beers without sourness, in light and dark colors.",
-        "overall_impression": "A strong and malty Germanwheat beer combining the best wheat and yeast flavors of a Weissbier with the rich maltiness, strength, and body of a Bock. The style range includes Bock and Doppelbock strength, with variations for pale and dark color.",
-        "aroma": "Medium-high to high maltyrichness with a significant bready, grainy wheatcharacter. Medium-low to medium-high weizen yeast character, typically banana and clove. Vanilla accents optional. No hops. Low to moderate alcohol, not hot or solventy. The malt, yeast, and alcohol are well balanced, complex, and inviting.Bubblegum (strawberry with banana), sourness, or smoke are faults.Dark versions have a deeper, highly toasted, bready malt richness with significant Maillard products, similar to a Dunkles Bock or dark Doppelbock.They can also have caramel and dark fruit esters, like plums, prunes, dark grapes, fruit leather, and raisins, particularly as they age. Pale versions have a grainy-sweet, bready, toasty malty richness, similar to a Helles Bock or pale Doppelbock.",
+        "overall_impression": "A strong and malty German wheat beer combining the best wheat and yeast flavors of a Weissbier with the rich maltiness, strength, and body of a Bock. The style range includes Bock and Doppelbock strength, with variations for pale and dark color.",
+        "aroma": "Medium-high to high maltyrichness with a significant bready, grainy wheat character. Medium-low to medium-high weizen yeast character, typically banana and clove. Vanilla accents optional. No hops. Low to moderate alcohol, not hot or solventy. The malt, yeast, and alcohol are well balanced, complex, and inviting.Bubblegum (strawberry with banana), sourness, or smoke are faults.Dark versions have a deeper, highly toasted, bready malt richness with significant Maillard products, similar to a Dunkles Bock or dark Doppelbock.They can also have caramel and dark fruit esters, like plums, prunes, dark grapes, fruit leather, and raisins, particularly as they age. Pale versions have a grainy-sweet, bready, toasty malty richness, similar to a Helles Bock or pale Doppelbock.",
         "appearance": "Very thick, moussy, long-lasting head.Can be hazy and have a shine from wheat and yeast, although this can settle out with age.Dark versions are dark amber to dark ruby-brown in color, with a light tan head.Pale versions are gold to amber in color, with a very white to off-white head.",
-        "flavor": "Medium-high to high malty richness with significant bready, grainywheat flavor. Low to moderate banana and spice (clove, vanilla) yeast character.No hop flavor. Low to medium-low bitterness can give a slightly sweet palate impression, but the beer typically finishes dry. Light alcohol can enhance this character. The interplay between the malt, yeast, and alcohol adds complexity and interest, which is often enhanced with age. Bubblegum, sourness, or smoke are faults.Dark versions have deeper, richly bready or toasty malt flavors with significant Maillard products, optionallywith caramel or light chocolate but not roast. Can have some dark fruit esters like plums, prunes, dark grapes, fruit leather, or raisins, particularly as they age.Pale versions have a bready, toasty, grainy-sweet malt richness.",
+        "flavor": "Medium-high to high malty richness with significant bready, grainy wheat flavor. Low to moderate banana and spice (clove, vanilla) yeast character.No hop flavor. Low to medium-low bitterness can give a slightly sweet palate impression, but the beer typically finishes dry. Light alcohol can enhance this character. The interplay between the malt, yeast, and alcohol adds complexity and interest, which is often enhanced with age. Bubblegum, sourness, or smoke are faults.Dark versions have deeper, richly bready or toasty malt flavors with significant Maillard products, optionally with caramel or light chocolate but not roast. Can have some dark fruit esters like plums, prunes, dark grapes, fruit leather, or raisins, particularly as they age.Pale versions have a bready, toasty, grainy-sweet malt richness.",
         "mouthfeel": "Medium-full to full body. Soft, smooth, fluffy or creamy texture.Mild alcohol warmth. Moderate to high carbonation.",
         "comments": "A Weissbier brewed to bock or doppelbock strength, although Schneider also produces an Eisbock version. Pale and dark versions exist, but dark is most common. Lightly oxidized Maillard products can produce some rich, intense flavors and aromas that are often seen in aged imported commercial products; fresher versions will not have this character. Well-aged examples might also take on a slight sherry-like complexity.Pale versions, like their doppelbock cousins, have less rich malt complexity and often more hop-forward. However, versions that have significant late hops or are dry-hopped should be entered in 34B Mixed-Style Beer.",
-        "history": "Dopplebock-strength Aventinuswas created in 1907 at the Schneider Weisse Brauhaus in Munich. Pale versions are a much more recent invention.",
+        "history": "Doppelbock-strength Aventinus was created in 1907 at the Schneider Weisse Brauhaus in Munich. Pale versions are a much more recent invention.",
         "style_comparison": "Stronger and richer than a Weissbier or Dunkles Weissbier, but with similar yeast character. More directly comparable to the Doppelbock style, with the pale and dark variations. Can vary widely in strength, but most are in the Bock to Doppelbock range.",
         "entry_instructions": "The entrant will specify whether the entry is a pale(SRM 6-9) or a dark(SRM 10-25) version.",
         "tags": "high-strength, amber-color, pale-color, top-fermented, central-europe, traditional-style, wheat-beer-family, malty",
@@ -2322,7 +2322,7 @@
         "category_id": "11",
         "style_id": "11C",
         "category_description": "The family of British bitters grew out of English pale ales as a draught product after the late 1800s. The use of crystal malts in bitters became more widespread after WWI. Traditionally served very fresh under no pressure (gravity or hand pump only) at cellar temperatures (i.e., “real ale”). Most bottled or kegged versions of UK-produced bitters are often higher-alcohol and more highly carbonated versions of cask products produced for export, and have a different character and balance than their draught counterparts in Britain (often being sweeter and less hoppy than the cask versions). These guidelines reflect the “real ale” version of the style, not the export formulations of commercial products.",
-        "overall_impression": "An average-strength to moderately-strong British bitter ale. The balance may vary between fairly even between malt and hops to somewhat bitter. Drinkability is a critical component of the style. A rather broad style that allows for considerable interpretation by the brewer.",
+        "overall_impression": "An average-strength to moderately-strong British bitter ale. The balance may be fairly even between malt and hops to somewhat bitter. Drinkability is a critical component of the style. A rather broad style that allows for considerable interpretation by the brewer.",
         "aroma": "Hop aroma moderately-high to moderately-low, typically with a floral, earthy, resiny, or fruity character. Medium to medium-high malt aroma, optionally with a low to moderate caramel component. Medium-low to medium-high fruity esters. Generally no diacetyl, although very low levels are allowed.",
         "appearance": "Light amber to deep copper color. Good to brilliant clarity. Low to moderate white to off-white head. A low head is acceptable when carbonation is also low.",
         "flavor": "Medium to medium-high bitterness with supporting malt flavors evident. The malt profile is typically bready, biscuity, nutty, or lightly toasty, and optionally has a moderately low to moderate caramel or toffee flavor. Hop flavor moderate to moderately high, typically with a floral, earthy, resiny, or fruity character. Hop bitterness and flavor should be noticeable, but should not totally dominate malt flavors. Moderately-low to high fruity esters. Optionally may have low amounts of alcohol. Medium-dry to dry finish. Generally no diacetyl, although very low levels are allowed.",
@@ -2743,14 +2743,14 @@
         "style_id": "13C",
         "category_description": "While Dark Mild, Brown Ale, and English Porter may have long and storied histories, these guidelines describe the modern versions. They are grouped together for judging purposes only since they often have similar flavors and balance, not because of any implied common ancestry. The similar characteristics are low to moderate strength, dark color, generally malty balance, and British ancestry. These styles have no historic relationship to each other; especially, none of these styles evolved into any of the others, or was ever a component of another. The category name was never used historically to describe this grouping of beers; it is our name for the judging category. “Brown Beer” was a distinct and important historical product, and is not related to this category name.",
         "notes": "Simply called “Porter” in Britain, the name “English Porter” is used to differentiate it from other derivative porters described in these guidelines.",
-        "overall_impression": "A moderate-strength dark brown English ale with a restrained roasty, bitter character. May have a range of roasted flavors, generally without burnt qualities, and often has a malty chocolate and caramelprofile.",
+        "overall_impression": "A moderate-strength dark brown English ale with a restrained roasty, bitter character. May have a range of roasted flavors, generally without burnt qualities, and often has a malty chocolate and caramel profile.",
         "aroma": "Moderate to moderately low bready, biscuity, and toasty malt aroma with mild roastiness, often like chocolate. Additional malt complexity may be present as caramel, nuts, toffee sweetness. May have up to a moderate level of floral or earthy hops. Moderate fruity esters optional, but desirable. Low diacetyl optional.",
         "appearance": "Brown to dark brown in color, often with ruby highlights. Good clarity, although may be opaque. Moderate off-white to light tan head with good to fair retention.",
-        "flavor": "Moderate bready, biscuity, and toasty malt flavor with a mild to moderate chocolate roastiness,and often a significant caramel, nutty, or toffee character, possibly with lower levels ofdarker flavors like coffee or licorice. Should not be burnt or harshly roasted, although small amounts may contribute a bitter chocolate complexity. Up to moderate earthy or floral hop flavor optional. Low to moderate fruity esters.Medium-low to medium bitterness varies the balance from slightly malty to slightly bitter, with a fairly dry to slightly sweet finish. Moderately-low diacetyl optional.",
+        "flavor": "Moderate bready, biscuity, and toasty malt flavor with a mild to moderate chocolate roastiness,and often a significant caramel, nutty, or toffee character, possibly with lower levels of darker flavors like coffee or licorice. Should not be burnt or harshly roasted, although small amounts may contribute a bitter chocolate complexity. Up to moderate earthy or floral hop flavor optional. Low to moderate fruity esters.Medium-low to medium bitterness varies the balance from slightly malty to slightly bitter, with a fairly dry to slightly sweet finish. Moderately-low diacetyl optional.",
         "mouthfeel": "Medium-light to medium body. Moderately-low to moderately-high carbonation. Light to moderate creamy texture.",
         "comments": "This style description describes the modern version of English Porter, not every possible variation over time in every region where it existed. Historical re-creations should be entered in the 27 Historical Beer category, with an appropriate description describing the profile of the beer. Modern craft examples in the UK are bigger and hoppier.",
         "history": "Originating in London in the early 1700s, porter evolved as a more heavily hopped and aged (keeping) version of the Brown Beer popular at the time. It evolved many times based on various technological and ingredient developments (such as the invention of black malt in 1817, and large-scale industrial brewing), as well as consumer preferences, wars, and tax policy. It became a highly-popular, widely-exported style in the early 1800s before declining by the 1870s as it changed to a lower gravity, unaged beer. As gravities continued to decline in all UK beers in the first half of the 1900s, styles stopped being made (including porter, gone by the 1950s). The craft beer era led to its re-introduction in 1978.The name is said to have been derived from its popularity with the London working class performing various load-carrying tasks of the day. Parent of various regional interpretations over time, and a predecessor to all stouts (which were originally called “stout porters”).There is no historic connection or relationship between Mild and Porter.",
-        "style_comparison": "Differs from American Porter in that it usually has softer, sweeter, and more caramelly flavors, lower gravities, and usually less alcohol; American Porter also usuallyhas more hop character. More substance and roast than a British Brown Ale. Higher in gravity than a Dark Mild.",
+        "style_comparison": "Differs from American Porter in that it usually has softer, sweeter, and more caramelly flavors, lower gravities, and usually less alcohol; American Porter also usually has more hop character. More substance and roast than a British Brown Ale. Higher in gravity than a Dark Mild.",
         "tags": "standard-strength, dark-color, top-fermented, british-isles, traditional-style, porter-family, malty, roasty",
         "original_gravity": {
           "minimum": {
@@ -2812,8 +2812,8 @@
         "category": "Scottish Ale",
         "category_id": "14",
         "style_id": "14A",
-        "category_description": "There are really only three traditional beer styles broadly available today in Scotland: the 70/- Scottish Heavy, the 80/- Scottish Export, and the Strong Scotch Ale (Wee Heavy, Style 17C). The 60/- Scottish Light is rare and often cask-only, but it does seem to be having a bit of a renaissance currently. All these styles took modern form after World War II, regardless of prior use of the same names. Currently, the 60/- is similar to a dark mild, the 70/- is similar to an ordinary bitter, and the 80/- similar to a best or strong bitter. The Scottish beers have a different balance and flavor profile, but fill a similar market position as those English beers.The Light, Heavy, and Export beers have similar flavor profiles, and are often produced through the parti-gyling process. As gravity increases, so does the character of the beer. Traditional ingredients were dextrinous pale ale malt, corn, dark brewing sugars, and brewers caramel for coloring. Modern (post-WWII) recipes often add small amounts of dark malt and lower percentages of crystal malt, along with other ingredients like amber malt and wheat. Scottish brewers traditionally used single infusion mashes, often with underlet mashes and multiple sparges.In general, these Scottish beers are weaker, sweeter, darker, lower in attenuation, and less highly hopped compared to equivalent modern English beers. They are produced using slightly cooler fermentation temperatures than their counterparts. Many of these differences have been exaggerated in popular lore; they are noticeable, but not huge, yet enough to affect the balance of the beer, and to perhaps indicate a national flavor preference. The balance remains malty and somewhat sweet due to higher finishing gravity, lower alcohol, and lower hopping rates. Many of these divergences from English beer took place between the late 1800s and the mid-1900s.Production methods championed by homebrewers, such as kettle caramelization or grists heavy in a variety of crystal malts, are not commonly used in traditional products but can approximate those flavors when traditional ingredients aren’t available. The use of peat-smoked malt is not only completely inauthentic, it produces a dirty, phenolic flavor inappropriate in any of these styles. Smoked versions (using any type smoke) should be entered in 32A Classic Style Smoked Beer. The use of ‘shilling’ (/-) designations is a Scottish curiosity. Originally it referred to the price of beer in hogshead casks, which in no way could be constant over time. Shillings aren’t even used a currency now in Scotland. But the name stuck as a shorthand for a type of beer, even if the original meaning stopped being the real price during WWI. About all it means now is that larger numbers mean stronger beers, at least within the same brewery. Between the world wars, some breweries used the price per pint rather than shillings (e.g., Maclay 6d for 60/-, 7d for 70/-, 8d for 80/-). Confusingly, during this time 90/- pale ale was a low-gravity bottled beer. Curious, indeed.",
-        "overall_impression": "A low-alcohol, maltybeer with lightcaramel, 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.",
+        "category_description": "There are really only three traditional beer styles broadly available today in Scotland: the 70/- Scottish Heavy, the 80/- Scottish Export, and the Strong Scotch Ale (Wee Heavy, Style 17C). The 60/- Scottish Light is rare and often cask-only, but it does seem to be having a bit of a renaissance currently. All these styles took modern form after World War II, regardless of prior use of the same names. Currently, the 60/- is similar to a dark mild, the 70/- is similar to an ordinary bitter, and the 80/- similar to a best or strong bitter. The Scottish beers have a different balance and flavor profile, but fill a similar market position as those English beers.The Light, Heavy, and Export beers have similar flavor profiles, and are often produced through the parti-gyling process. As gravity increases, so does the character of the beer. Traditional ingredients were dextrinous pale ale malt, corn, dark brewing sugars, and brewers caramel for coloring. Modern (post-WWII) recipes often add small amounts of dark malt and lower percentages of crystal malt, along with other ingredients like amber malt and wheat. Scottish brewers traditionally used single infusion mashes, often with underlet mashes and multiple sparges.In general, these Scottish beers are weaker, sweeter, darker, lower in attenuation, and less highly hopped compared to equivalent modern English beers. They are produced using slightly cooler fermentation temperatures than their counterparts. Many of these differences have been exaggerated in popular lore; they are noticeable, but not huge, yet enough to affect the balance of the beer, and to perhaps indicate a national flavor preference. The balance remains malty and somewhat sweet due to higher finishing gravity, lower alcohol, and lower hopping rates. Many of these divergences from English beer took place between the late 1800s and the mid-1900s.Production methods championed by homebrewers, such as kettle caramelization or grists heavy in a variety of crystal malts, are not commonly used in traditional products but can approximate those flavors when traditional ingredients aren’t available. The use of peat-smoked malt is not only completely inauthentic, it produces a dirty, phenolic flavor inappropriate in any of these styles. Smoked versions (using any type smoke) should be entered in 32A Classic Style Smoked Beer. The use of ‘shilling’ (/-) designations is a Scottish curiosity. Originally it referred to the price of beer in hogshead casks, which in no way could be constant over time. Shillings aren’t even used as a currency now in Scotland. But the name stuck as a shorthand for a type of beer, even if the original meaning stopped being the real price during WWI. About all it means now is that larger numbers mean stronger beers, at least within the same brewery. Between the world wars, some breweries used the price per pint rather than shillings (e.g., Maclay 6d for 60/-, 7d for 70/-, 8d for 80/-). Confusingly, during this time 90/- pale ale was a low-gravity bottled beer. Curious, indeed.",
+        "overall_impression": "A low-alcohol, 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.",
         "aroma": "Low to medium maltiness with caramel and toffee notes, and light toasty and sugary qualities that might be reminiscent of toasted breadcrumbs, ladyfingers, English biscuits, graham crackers, or butterscotch. Light pome fruitiness and light English hop aroma (earthy, floral, orange-citrus, spicy, etc.) allowable.",
         "appearance": "Deep copper to dark brown. Clear. Low to moderate, creamy off-white.",
         "flavor": "Medium toasty-bready malt with caramel and toffee overtones, finishing with a slightly roasty dryness. A wide range of caramelized sugar and toasted bread type of flavors are possible, using similar descriptors as the aroma. Clean maltiness and fermentation profile. Light esters and hop flavor allowable (similar descriptors as aroma). Sufficient bitterness to not be cloying, but with a malty balance and aftertaste.",
@@ -2882,8 +2882,8 @@
         "category": "Scottish Ale",
         "category_id": "14",
         "style_id": "14B",
-        "category_description": "There are really only three traditional beer styles broadly available today in Scotland: the 70/- Scottish Heavy, the 80/- Scottish Export, and the Strong Scotch Ale (Wee Heavy, Style 17C). The 60/- Scottish Light is rare and often cask-only, but it does seem to be having a bit of a renaissance currently. All these styles took modern form after World War II, regardless of prior use of the same names. Currently, the 60/- is similar to a dark mild, the 70/- is similar to an ordinary bitter, and the 80/- similar to a best or strong bitter. The Scottish beers have a different balance and flavor profile, but fill a similar market position as those English beers.The Light, Heavy, and Export beers have similar flavor profiles, and are often produced through the parti-gyling process. As gravity increases, so does the character of the beer. Traditional ingredients were dextrinous pale ale malt, corn, dark brewing sugars, and brewers caramel for coloring. Modern (post-WWII) recipes often add small amounts of dark malt and lower percentages of crystal malt, along with other ingredients like amber malt and wheat. Scottish brewers traditionally used single infusion mashes, often with underlet mashes and multiple sparges.In general, these Scottish beers are weaker, sweeter, darker, lower in attenuation, and less highly hopped compared to equivalent modern English beers. They are produced using slightly cooler fermentation temperatures than their counterparts. Many of these differences have been exaggerated in popular lore; they are noticeable, but not huge, yet enough to affect the balance of the beer, and to perhaps indicate a national flavor preference. The balance remains malty and somewhat sweet due to higher finishing gravity, lower alcohol, and lower hopping rates. Many of these divergences from English beer took place between the late 1800s and the mid-1900s.Production methods championed by homebrewers, such as kettle caramelization or grists heavy in a variety of crystal malts, are not commonly used in traditional products but can approximate those flavors when traditional ingredients aren’t available. The use of peat-smoked malt is not only completely inauthentic, it produces a dirty, phenolic flavor inappropriate in any of these styles. Smoked versions (using any type smoke) should be entered in 32A Classic Style Smoked Beer. The use of ‘shilling’ (/-) designations is a Scottish curiosity. Originally it referred to the price of beer in hogshead casks, which in no way could be constant over time. Shillings aren’t even used a currency now in Scotland. But the name stuck as a shorthand for a type of beer, even if the original meaning stopped being the real price during WWI. About all it means now is that larger numbers mean stronger beers, at least within the same brewery. Between the world wars, some breweries used the price per pint rather than shillings (e.g., Maclay 6d for 60/-, 7d for 70/-, 8d for 80/-). Confusingly, during this time 90/- pale ale was a low-gravity bottled beer. Curious, indeed.",
-        "overall_impression": "A lower-alcohol, maltybeer with lightcaramel, toast, toffee, and fruity flavors. A slight roast dryness offsets the residual sweetness in the finish, with the bitterness perceived only to keep the beer from being cloying.",
+        "category_description": "There are really only three traditional beer styles broadly available today in Scotland: the 70/- Scottish Heavy, the 80/- Scottish Export, and the Strong Scotch Ale (Wee Heavy, Style 17C). The 60/- Scottish Light is rare and often cask-only, but it does seem to be having a bit of a renaissance currently. All these styles took modern form after World War II, regardless of prior use of the same names. Currently, the 60/- is similar to a dark mild, the 70/- is similar to an ordinary bitter, and the 80/- similar to a best or strong bitter. The Scottish beers have a different balance and flavor profile, but fill a similar market position as those English beers.The Light, Heavy, and Export beers have similar flavor profiles, and are often produced through the parti-gyling process. As gravity increases, so does the character of the beer. Traditional ingredients were dextrinous pale ale malt, corn, dark brewing sugars, and brewers caramel for coloring. Modern (post-WWII) recipes often add small amounts of dark malt and lower percentages of crystal malt, along with other ingredients like amber malt and wheat. Scottish brewers traditionally used single infusion mashes, often with underlet mashes and multiple sparges.In general, these Scottish beers are weaker, sweeter, darker, lower in attenuation, and less highly hopped compared to equivalent modern English beers. They are produced using slightly cooler fermentation temperatures than their counterparts. Many of these differences have been exaggerated in popular lore; they are noticeable, but not huge, yet enough to affect the balance of the beer, and to perhaps indicate a national flavor preference. The balance remains malty and somewhat sweet due to higher finishing gravity, lower alcohol, and lower hopping rates. Many of these divergences from English beer took place between the late 1800s and the mid-1900s.Production methods championed by homebrewers, such as kettle caramelization or grists heavy in a variety of crystal malts, are not commonly used in traditional products but can approximate those flavors when traditional ingredients aren’t available. The use of peat-smoked malt is not only completely inauthentic, it produces a dirty, phenolic flavor inappropriate in any of these styles. Smoked versions (using any type smoke) should be entered in 32A Classic Style Smoked Beer. The use of ‘shilling’ (/-) designations is a Scottish curiosity. Originally it referred to the price of beer in hogshead casks, which in no way could be constant over time. Shillings aren’t even used as a currency now in Scotland. But the name stuck as a shorthand for a type of beer, even if the original meaning stopped being the real price during WWI. About all it means now is that larger numbers mean stronger beers, at least within the same brewery. Between the world wars, some breweries used the price per pint rather than shillings (e.g., Maclay 6d for 60/-, 7d for 70/-, 8d for 80/-). Confusingly, during this time 90/- pale ale was a low-gravity bottled beer. Curious, indeed.",
+        "overall_impression": "A lower-alcohol, malty beer with light caramel, toast, toffee, and fruity flavors. A slight roast dryness offsets the residual sweetness in the finish, with the bitterness perceived only to keep the beer from being cloying.",
         "aroma": "Medium-low to medium maltiness with caramel and toffee notes, and light toasty and sugary qualities that might be reminiscent of toasted breadcrumbs, ladyfingers, English biscuits, graham crackers, or butterscotch. Light pome fruitiness and light English hop aroma (earthy, floral, orange-citrus, spicy, etc.) allowable.",
         "appearance": "Pale copper to brown. Clear. Low to moderate, creamy off-white.",
         "flavor": "Medium toasty-bready malt with caramel and toffee overtones, finishing with a slightly roasty dryness. A wide range of caramelized sugar and toasted bread type of flavors are possible, using similar descriptors as the aroma. Clean maltiness and fermentation profile. Light esters and hop flavor allowable (similar descriptors as aroma). Sufficient bitterness to not be cloying, but with a malty balance and aftertaste.",
@@ -2952,11 +2952,11 @@
         "category": "Scottish Ale",
         "category_id": "14",
         "style_id": "14C",
-        "category_description": "There are really only three traditional beer styles broadly available today in Scotland: the 70/- Scottish Heavy, the 80/- Scottish Export, and the Strong Scotch Ale (Wee Heavy, Style 17C). The 60/- Scottish Light is rare and often cask-only, but it does seem to be having a bit of a renaissance currently. All these styles took modern form after World War II, regardless of prior use of the same names. Currently, the 60/- is similar to a dark mild, the 70/- is similar to an ordinary bitter, and the 80/- similar to a best or strong bitter. The Scottish beers have a different balance and flavor profile, but fill a similar market position as those English beers.The Light, Heavy, and Export beers have similar flavor profiles, and are often produced through the parti-gyling process. As gravity increases, so does the character of the beer. Traditional ingredients were dextrinous pale ale malt, corn, dark brewing sugars, and brewers caramel for coloring. Modern (post-WWII) recipes often add small amounts of dark malt and lower percentages of crystal malt, along with other ingredients like amber malt and wheat. Scottish brewers traditionally used single infusion mashes, often with underlet mashes and multiple sparges.In general, these Scottish beers are weaker, sweeter, darker, lower in attenuation, and less highly hopped compared to equivalent modern English beers. They are produced using slightly cooler fermentation temperatures than their counterparts. Many of these differences have been exaggerated in popular lore; they are noticeable, but not huge, yet enough to affect the balance of the beer, and to perhaps indicate a national flavor preference. The balance remains malty and somewhat sweet due to higher finishing gravity, lower alcohol, and lower hopping rates. Many of these divergences from English beer took place between the late 1800s and the mid-1900s.Production methods championed by homebrewers, such as kettle caramelization or grists heavy in a variety of crystal malts, are not commonly used in traditional products but can approximate those flavors when traditional ingredients aren’t available. The use of peat-smoked malt is not only completely inauthentic, it produces a dirty, phenolic flavor inappropriate in any of these styles. Smoked versions (using any type smoke) should be entered in 32A Classic Style Smoked Beer. The use of ‘shilling’ (/-) designations is a Scottish curiosity. Originally it referred to the price of beer in hogshead casks, which in no way could be constant over time. Shillings aren’t even used a currency now in Scotland. But the name stuck as a shorthand for a type of beer, even if the original meaning stopped being the real price during WWI. About all it means now is that larger numbers mean stronger beers, at least within the same brewery. Between the world wars, some breweries used the price per pint rather than shillings (e.g., Maclay 6d for 60/-, 7d for 70/-, 8d for 80/-). Confusingly, during this time 90/- pale ale was a low-gravity bottled beer. Curious, indeed.",
-        "overall_impression": "A moderate-strength, maltybeer 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.",
+        "category_description": "There are really only three traditional beer styles broadly available today in Scotland: the 70/- Scottish Heavy, the 80/- Scottish Export, and the Strong Scotch Ale (Wee Heavy, Style 17C). The 60/- Scottish Light is rare and often cask-only, but it does seem to be having a bit of a renaissance currently. All these styles took modern form after World War II, regardless of prior use of the same names. Currently, the 60/- is similar to a dark mild, the 70/- is similar to an ordinary bitter, and the 80/- similar to a best or strong bitter. The Scottish beers have a different balance and flavor profile, but fill a similar market position as those English beers.The Light, Heavy, and Export beers have similar flavor profiles, and are often produced through the parti-gyling process. As gravity increases, so does the character of the beer. Traditional ingredients were dextrinous pale ale malt, corn, dark brewing sugars, and brewers caramel for coloring. Modern (post-WWII) recipes often add small amounts of dark malt and lower percentages of crystal malt, along with other ingredients like amber malt and wheat. Scottish brewers traditionally used single infusion mashes, often with underlet mashes and multiple sparges.In general, these Scottish beers are weaker, sweeter, darker, lower in attenuation, and less highly hopped compared to equivalent modern English beers. They are produced using slightly cooler fermentation temperatures than their counterparts. Many of these differences have been exaggerated in popular lore; they are noticeable, but not huge, yet enough to affect the balance of the beer, and to perhaps indicate a national flavor preference. The balance remains malty and somewhat sweet due to higher finishing gravity, lower alcohol, and lower hopping rates. Many of these divergences from English beer took place between the late 1800s and the mid-1900s.Production methods championed by homebrewers, such as kettle caramelization or grists heavy in a variety of crystal malts, are not commonly used in traditional products but can approximate those flavors when traditional ingredients aren’t available. The use of peat-smoked malt is not only completely inauthentic, it produces a dirty, phenolic flavor inappropriate in any of these styles. Smoked versions (using any type smoke) should be entered in 32A Classic Style Smoked Beer. The use of ‘shilling’ (/-) designations is a Scottish curiosity. Originally it referred to the price of beer in hogshead casks, which in no way could be constant over time. Shillings aren’t even used as a currency now in Scotland. But the name stuck as a shorthand for a type of beer, even if the original meaning stopped being the real price during WWI. About all it means now is that larger numbers mean stronger beers, at least within the same brewery. Between the world wars, some breweries used the price per pint rather than shillings (e.g., Maclay 6d for 60/-, 7d for 70/-, 8d for 80/-). Confusingly, during this time 90/- pale ale was a low-gravity bottled beer. Curious, indeed.",
+        "overall_impression": "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.",
         "aroma": "Medium maltiness with caramel and toffee notes, and light toasty and sugary qualities that might be reminiscent of toasted breadcrumbs, ladyfingers, English biscuits, graham crackers, or butterscotch. Light pome fruitiness and light English hop aroma (earthy, floral, orange-citrus, spicy, etc.) allowable.",
         "appearance": "Pale copper to brown. Clear. Low to moderate, creamy off-white.",
-        "flavor": "Medium toasty-bready malt with caramel and toffee overtones, finishing with a slightly roastydryness. A wide range of caramelized sugar and toasted bread type of flavors are possible, using similar descriptors as the aroma. Clean maltiness and fermentation profile. Light esters and hop flavor allowable (similar descriptors as aroma). Sufficient bitterness to not be cloying, but with a malty balance and aftertaste.",
+        "flavor": "Medium toasty-bready malt with caramel and toffee overtones, finishing with a slightly toasty dryness. A wide range of caramelized sugar and toasted bread type of flavors are possible, using similar descriptors as the aroma. Clean maltiness and fermentation profile. Light esters and hop flavor allowable (similar descriptors as aroma). Sufficient bitterness to not be cloying, but with a malty balance and aftertaste.",
         "mouthfeel": "Medium body. Medium-low to medium carbonation. Maybe be moderately creamy.",
         "comments": "See category introduction for detailed comments. May not seem as bitter as specifications indicate due to higher finishing gravity and residual sweetness. Do not mis-perceive the light roasty dryness as smoke; smoke is not present in these beers. Americanized versions are often greater in strength (similar to American treatment of Irish Red Ales).",
         "history": "See category introduction. The Shilling ale names were used for mild (unaged) beer before World War I, but the styles took modern form only after World War II.",
@@ -3023,7 +3023,7 @@
         "category_id": "15",
         "style_id": "15A",
         "category_description": "The traditional beers of Ireland contained in this category are amber to dark, top-fermented beers of moderate to slightly strong strength, and are often widely misunderstood due to differences in export versions, or overly focusing on the specific attributes of beer produced by high-volume, well-known breweries. Each of the styles in this grouping has a wider range than is commonly believed.",
-        "overall_impression": "An easy-drinking pint, often with subtle flavors. Slightly malty in the balance sometimes with an initial soft toffee or caramel sweetness, a slightly grainy-biscuity palate, and a touch of roasted dryness in the finish. Some versions can emphasize the caramel and sweetness more, while others will favor the grainy palate and roasted dryness.",
+        "overall_impression": "An easy-drinking pint, often with subtle flavors. Slightly malty in the balance, sometimes with an initial soft toffee or caramel sweetness, a slightly grainy-biscuity palate, and a touch of roasted dryness in the finish. Some versions can emphasize the caramel and sweetness more, while others will favor the grainy palate and roasted dryness.",
         "aroma": "Low to moderate malt aroma, either neutral-grainy or with a lightly caramel, toast, or toffee character. Very light buttery character optional. Low earthy or floral hop aroma optional. Quite clean.",
         "appearance": "Medium amber to medium reddish-copper color. Clear. Low off-white to tan colored head, average persistence.",
         "flavor": "Moderate to very little caramel malt flavor and sweetness, rarely with a light buttered toast or toffee-like quality. The palate often is fairly neutral and grainy, or can take on a lightly toasty or biscuity note as it finishes with a light taste of roasted grain, which lends a characteristic dryness to the finish. A light earthy or floral hop flavor is optional. Medium to medium-low bitterness. Medium-dry to dry finish. Clean and smooth. Low esters optional. The balance tends to be slightly towards the malt, although light use of roasted grains may increase the perception of bitterness slightly.",
@@ -3168,9 +3168,9 @@
         "appearance": "Jet black. Opaque. A thick, creamy, persistent tan head is characteristic.",
         "flavor": "Moderate to moderately high dark-roasted grain or malt flavor with a medium to medium-high bitterness. The finish can be dry and coffee-like to moderately balanced with up to moderate caramel or malty sweetness. Typically has roasted coffee-like flavors, but also often has a dark chocolate character in the palate, lasting into the finish. Background mocha or biscuit flavors are often present and add complexity. Medium-low fruitiness optional. Medium earthy or spicy hop flavor optional. The level of bitterness is somewhat variable, as is the roasted character and the dryness of the finish; allow for interpretation by brewers.",
         "mouthfeel": "Medium-full to full body, with a somewhat creamy character. Moderate carbonation. Very smooth. May have a light astringency from the roasted grains, although harshness is undesirable. A slightly warming character may be detected.",
-        "comments": "Traditionally a stronger, bottled product with a range of equally valid possible interpretations, varying most frequentlyin roast flavor and sweetness. Most traditional Irish commercial examples are in the 5.6 to 6.0% ABV range.",
+        "comments": "Traditionally a stronger, bottled product with a range of equally valid possible interpretations, varying most frequently in roast flavor and sweetness. Most traditional Irish commercial examples are in the 5.6 to 6.0% ABV range.",
         "history": "Same roots as Irish Stout, but as a stronger product. Guinness Extra Stout (Extra Superior Porter, later Double Stout) was first brewed in 1821, and was primarily a bottled product.",
-        "style_comparison": "Midway between an Irish Stout and a Foreign Extra Stout in strength and flavor intensity, although with a similar balance. More body, richness, and often malt complexity than an Irish Stout. Black in color, not brown like an EnglishPorter.",
+        "style_comparison": "Midway between an Irish Stout and a Foreign Extra Stout in strength and flavor intensity, although with a similar balance. More body, richness, and often malt complexity than an Irish Stout. Black in color, not brown like an English Porter.",
         "tags": "high-strength, dark-color, top-fermented, british-isles, traditional-style, stout-family, bitter, roasty",
         "original_gravity": {
           "minimum": {
@@ -3239,7 +3239,7 @@
         "flavor": "Dark, roasted, coffee or chocolate flavors dominate the palate. Low to moderate fruity esters. Moderate bitterness. Medium to high sweetness provides a counterpoint to the roasted character and bitterness, lasting into the finish. The balance between dark grains or malts and sweetness can vary, from quite sweet to moderately dry and somewhat roasty.Low diacetyl optional.Low floral or earthy hop flavoroptional.",
         "mouthfeel": "Medium-full to full-bodied and creamy. Low to moderate carbonation. High residual sweetness from unfermented sugars enhances the full-tasting mouthfeel.",
         "comments": "Gravities are low in Britain (sometimes lower than the statistics below), higher in exported and US products. Variations exist, with the level of residual sweetness, the intensity of the roast character, and the balance between the two being the variables most subject to interpretation.",
-        "history": "An English style of stout developed in the early 1900s. Historically known as “Milk” or “Cream” stouts, legally this designation is no longer permitted in Englandbut may be acceptable elsewhere. The “milk” name is derived from the use of the milk sugar lactoseas a sweetener. Originally marketed as a tonic for invalids and nursing mothers.",
+        "history": "An English style of stout developed in the early 1900s. Historically known as “Milk” or “Cream” stouts, legally this designation is no longer permitted in England but may be acceptable elsewhere. The “milk” name is derived from the use of the milk sugar lactose as a sweetener. Originally marketed as a tonic for invalids and nursing mothers.",
         "style_comparison": "Much sweeter and less bitter-tasting than other stouts, except the stronger Tropical Stout. The roast character is mild, not burnt like other stouts. Can be similar in balance to Oatmeal Stout, albeit with more sweetness.",
         "tags": "standard-strength, dark-color, top-fermented, british-isles, traditional-style, stout-family, malty, roasty, sweet",
         "original_gravity": {
@@ -3376,7 +3376,7 @@
         "overall_impression": "A very dark, sweet, fruity, moderately strong stout with smooth, roasty flavors,yet no burnt harshness.",
         "aroma": "Moderate to high intensity sweetness is prominent. Moderate to high coffee or chocolate roasty aroma, but not burnt. Medium to high fruitiness. May have a molasses, licorice, burnt sugar, dried fruit, or vinous aromatics. Stronger versions can have a subtle, clean aroma of alcohol. Low hop aroma optional. Low diacetyl optional.",
         "appearance": "Very deep brown to black in color. Clarity usually obscured by deep color. Clear, if not opaque. Large tan to brown head with good retention.",
-        "flavor": "Quite sweet with a smooth dark grain flavors, and restrained, medium-low to medium bitterness. Smooth, roasty flavor, often like coffee or chocolate, although moderated in the balance by the sweet finish. No burnt malt flavor or harsh bite in the finish. Moderate to high fruity esters. Can have a sweet, dark rum, molasses, or burnt sugar-like quality. Low hop flavor optional. Medium-low diacetyl optional.",
+        "flavor": "Quite sweet with smooth dark grain flavors, and restrained, medium-low to medium bitterness. Smooth, roasty flavor, often like coffee or chocolate, although moderated in the balance by the sweet finish. No burnt malt flavor or harsh bite in the finish. Moderate to high fruity esters. Can have a sweet, dark rum, molasses, or burnt sugar-like quality. Low hop flavor optional. Medium-low diacetyl optional.",
         "mouthfeel": "Medium-full to full body, often with a smooth, creamy character. May have a warming but not hot alcohol presence. Moderate to moderately-high carbonation.",
         "comments": "Surprisingly refreshing in a hot climate.Sweetness levels can vary significantly. Tropicalimplies that the beeroriginated in and is popular in the tropics, not that it has characteristics of tropical fruit from hops or fruit.",
         "history": "A local adaptation of Foreign Extra Stouts brewed with indigenous ingredients and methods in the Caribbean and other tropical markets. Bitterness lower than export-type stouts since these beers do not have to be shipped abroad, and to suit local palate preferences.",
@@ -3450,7 +3450,7 @@
         "mouthfeel": "Medium-full to full body, often with a smooth, sometimes creamy character. May have a warming but not hot alcohol presence. Moderate to moderately-high carbonation.",
         "comments": "Also known as Foreign Stout, Export Stout, and Foreign Export Stout. Historic versions (before WWI, at least) had the same OG as domestic Extra Stouts, but depending on the brewery could have had a higher ABV because it had a long secondary with Brett chewing away at it. The difference between domestic and foreign versions were the hopping and length of maturation.",
         "history": "Stronger stouts brewed for the export market today, but with a history stretching back to the 18th and 19th centuries when they were more heavily-hopped versions of stronger export stouts. Vatted originally, but Guinness stopped this practice in the 1950s. Guinness Foreign Extra Stout (originally, West India Porter, later Foreign Extra Double Stout) was first brewed in 1801 according to Guinness with “extra hops to give it a distinctive taste and a longer shelf life in hot weather.”",
-        "style_comparison": "Similar in balance to an Irish Extra Stout, but with more alcohol. Not as big or intense as an Imperial Stout. Lacking the strong bitterness and high late hops of American Stout. Similar gravity as Tropical Stout, but with a drier finish andhigher bitterness.",
+        "style_comparison": "Similar in balance to an Irish Extra Stout, but with more alcohol. Not as big or intense as an Imperial Stout. Lacking the strong bitterness and high late hops of American Stout. Similar gravity as Tropical Stout, but with a drier finish and higher bitterness.",
         "tags": "high-strength, dark-color, top-fermented, british-isles, traditional-style, stout-family, balanced, roasty",
         "original_gravity": {
           "minimum": {
@@ -3584,7 +3584,7 @@
         "style_id": "17B",
         "category_description": "This category contains stronger, non-roasty ales of the British Isles.  Covers the style space above bitters, milds, and brown ales while excluding porters and stouts.",
         "overall_impression": "A stronger-than-averageEnglish ale, though usually not as strong or rich as an English Barley Wine, but usually malty. Warming. Shows positive maturation effects of a well-kept, aged beer.",
-        "aroma": "Malty-sweet with fruity esters, often with a complex blend of driedfruit, vinous, caramel, molasses, toffee, light treacle, or other specialty malt aromas. Some alcohol and nutty oxidative notes are acceptable, akin to those found in Sherry, Port, or Madeira. Hop aroma not usually present.",
+        "aroma": "Malty-sweet with fruity esters, often with a complex blend of dried fruit, vinous, caramel, molasses, toffee, light treacle, or other specialty malt aromas. Some alcohol and nutty oxidative notes are acceptable, akin to those found in Sherry, Port, or Madeira. Hop aroma not usually present.",
         "appearance": "Deep amber to very dark reddish-brown color, but most are fairly dark. Age and oxidation may darken the beer further. Clear, but can be almost opaque. Moderate to low cream- to light tan-colored head; retention average to poor.",
         "flavor": "Medium to high malt character with a luscious malt complexity, often with nut, caramel,or molasses-like flavors. Light chocolate or roasted malt flavors are optional, but should never be prominent. Balance is often malty-sweet, but may be well hopped; the impression of bitterness often depends on amount of aging. Moderate to high fruity esters are common, and may take on a dried-fruit or vinous character. The finish may vary from dry to somewhat sweet. Extended aging may contribute oxidative flavors similar to a fine old Sherry, Port, or Madeira. Alcoholic strength should be evident, though not overwhelming. Low diacetyl optional.",
         "mouthfeel": "Medium to full, chewy body, although older examples may be lower in body due to continued attenuation during conditioning. Alcohol warmth is often evident and always welcome. Low to moderate carbonation, depending on age and conditioning. Light acidity may be present, as well as some tannin if wood-aged; both are optional.",
@@ -3724,10 +3724,10 @@
         "category_id": "17",
         "style_id": "17D",
         "category_description": "This category contains stronger, non-roasty ales of the British Isles.  Covers the style space above bitters, milds, and brown ales while excluding porters and stouts.",
-        "overall_impression": "A strong and richly malty ale witha pleasant fruity or hoppy depth. A wintertime sipper with a full, chewy body and warming alcohol.",
-        "aroma": "Very rich, strongly malty, often with a caramel-like aroma in darker versions or a light toffee character in paler versions. May have a rich character including bready, toasty, or toffee notes.May have moderate to strong fruitiness, often with a dark- or dried-fruit character, particularly in dark versions. The hop aroma may range from mild to assertive, and is typically floral, earthy, tea-like, or marmalade-like. Alcohol may be low to moderate, but are soft and rounded. Aromatic intensity subsides with age, and can develop aquality like sherry, wine, or port.",
-        "appearance": "Color ranging from golden amber to dark brown, often with ruby highlights and significant depth of color. Should not be black or opaque. Low to moderate off-white head.May have low head retention. Brilliant clarity, particularly when aged, although younger versions can have a little haze. High alcohol and viscosity may be visible aslegs.",
-        "flavor": "Medium to high rich, malty sweetness, often complex and multi-layered, with bread, biscuit, and caramel malt flavors (more toffee-like in paler versions) and having a medium to highfruitiness (often with dark or dried fruit aspects). When aged, these fruity components come out more, and darker versions will have a higher level than paler ones. The hop aroma, flavor, and bitterness can vary wildly. Light to strong hops, with an English character (floral, earthy, tea, or marmalade-like) are common. Bitterness can be light to fairly strong, fading with time, so the balance can be malty to somewhat bitter. Stronger versions will have a little alcohol character. The finish and aftertaste can be moderately dry to moderately sweet, often depending on age.Some oxidative or vinous flavors may be present, and often complex alcohol flavors should be evident. Pale versions typically seem more bitter, better attenuated, and more hop-forward than darker versions.",
+        "overall_impression": "A strong and richly malty ale with a pleasant fruity or hoppy depth. A wintertime sipper with a full, chewy body and warming alcohol.",
+        "aroma": "Very rich, strongly malty, often with a caramel-like aroma in darker versions or a light toffee character in paler versions. May have a rich character including bready, toasty, or toffee notes.May have moderate to strong fruitiness, often with a dark- or dried-fruit character, particularly in dark versions. The hop aroma may range from mild to assertive, and is typically floral, earthy, tea-like, or marmalade-like. Alcohol may be low to moderate, but are soft and rounded. Aromatic intensity subsides with age, and can develop a quality like sherry, wine, or port.",
+        "appearance": "Color ranging from golden amber to dark brown, often with ruby highlights and significant depth of color. Should not be black or opaque. Low to moderate off-white head.May have low head retention. Brilliant clarity, particularly when aged, although younger versions can have a little haze. High alcohol and viscosity may be visible as legs.",
+        "flavor": "Medium to high rich, malty sweetness, often complex and multi-layered, with bread, biscuit, and caramel malt flavors (more toffee-like in paler versions) and having a medium to high fruitiness (often with dark or dried fruit aspects). When aged, these fruity components come out more, and darker versions will have a higher level than paler ones. The hop aroma, flavor, and bitterness can vary wildly. Light to strong hops, with an English character (floral, earthy, tea, or marmalade-like) are common. Bitterness can be light to fairly strong, fading with time, so the balance can be malty to somewhat bitter. Stronger versions will have a little alcohol character. The finish and aftertaste can be moderately dry to moderately sweet, often depending on age.Some oxidative or vinous flavors may be present, and often complex alcohol flavors should be evident. Pale versions typically seem more bitter, better attenuated, and more hop-forward than darker versions.",
         "mouthfeel": "Full-bodied and chewy, with a velvety, luscious texture, declining with age. A smooth warmth from aged alcohol should be present, but shouldn’t burn. Carbonation may be low to moderate, depending on age and conditioning.",
         "comments": "The richest and strongest of modern English Ales. Their character can change significantly over time; both young and old versions should be appreciated for what they are. The malt profile can vary widely; not all examples will have all possible flavors or aromas. Paler varieties won’t have the caramel and richer malt flavors, nor will they typically have the darker dried fruits – don’t expect flavors and aromatics that are impossible from a beer of that color. Typically written as “Barley Wine” in the UK, and “Barleywine” in the US.",
         "history": "A modern descendent of the strongest Burton Ales. Bass No. 1 was first called a barleywine in 1872. Traditionally a darker beer until Tennant (now Whitbread) first produced Gold Label, a gold-colored version in 1951. The original style that inspired derivative variations in Belgium, the United States, and elsewhere in the world.",
@@ -3783,7 +3783,7 @@
             "value": 22
           }
         },
-        "ingredients": "British pale ale andcrystal malts. Limited use of dark malts. Often uses brewing sugars. English hops. British yeast.",
+        "ingredients": "British pale ale and crystal malts. Limited use of dark malts. Often uses brewing sugars. English hops. British yeast.",
         "examples": "Burton Bridge Thomas Sykes Old Ale, Coniston No. 9 Barley Wine, Fuller’s Golden Pride, Hogs Back A over T, J.W. Lee’s Vintage Harvest Ale, Robinson’s Old Tom",
         "style_guide": "BJCP2021",
         "type": "beer"
@@ -3923,7 +3923,7 @@
             "value": 10
           }
         },
-        "ingredients": "Neutralpale malt. American or New World hops. Neutral to lightly fruity American or English ale yeast. Small amounts of various specialty malts.",
+        "ingredients": "Neutral pale malt. American or New World hops. Neutral to lightly fruity American or English ale yeast. Small amounts of various specialty malts.",
         "examples": "Deschutes Mirror Pond Pale Ale, Half Acre Daisy Cutter Pale Ale, Great Lakes Burning River, La Cumbre Acclimated APA, Sierra Nevada Pale Ale, Stone Pale Ale 2.0",
         "style_guide": "BJCP2021",
         "type": "beer"
@@ -3937,7 +3937,7 @@
         "overall_impression": "An amber, hoppy, moderate-strength American craft beer with a malty caramel flavor. The balance can vary quite a bit, with some versions being fairly malty and others being aggressively hoppy. Hoppy and bitter versions should not have clashing flavors with the caramel malt profile.",
         "aroma": "Low to moderate hop aroma reflective of American or New World hop varieties (citrus, floral, pine, resin, spice, tropical fruit, stone fruit, berry, or melon). A citrusy hop character is common, but not required. Moderately-low to moderately-high maltiness, usually with a moderate caramel character, that can either support, balance, or sometimes mask the hop presentation. Esters vary from moderate to none.",
         "appearance": "Deep amber to coppery-brown in color, sometimes with a reddish hue. Moderately large off-white head with good retention. Generally quite clear.",
-        "flavor": "Moderate to high hop flavor with similar characteristics as the aroma. Malt flavors are moderate to strong, and usually show an initial malty sweetness followed by a moderate caramel flavorand sometimes toasty or biscuity malt flavors in lesser amounts. Dark or roasted malt flavors absent. Moderate to moderately-high bitterness. Balance can vary from somewhat malty to somewhat bitter. Fruity esters can be moderate to none. Caramel sweetness, hop flavor, and bitterness can linger somewhat into the medium to full yet dry finish.",
+        "flavor": "Moderate to high hop flavor with similar characteristics as the aroma. Malt flavors are moderate to strong, and usually show an initial malty sweetness followed by a moderate caramel flavor and sometimes toasty or biscuity malt flavors in lesser amounts. Dark or roasted malt flavors absent. Moderate to moderately-high bitterness. Balance can vary from somewhat malty to somewhat bitter. Fruity esters can be moderate to none. Caramel sweetness, hop flavor, and bitterness can linger somewhat into the medium to full yet dry finish.",
         "mouthfeel": "Medium to medium-full body. Medium to high carbonation. Overall smooth finish without astringency. Stronger versions may have a slight alcohol warmth.",
         "comments": "Can overlap in color with darker American pale ales, but with a different malt flavor and balance. A range of balance exists in this style, from balanced and malty to more aggressively hopped.",
         "history": "A modern American craft beer style developed as a variation from American Pale Ales. Mendocino Red Tail Ale was first made in 1983, and was known regionally as a Red Ale. This served as the progenitor of Double Reds (American Strong Ale), Red IPAs, and other hoppy, caramelly beers.",
@@ -4219,7 +4219,7 @@
         "overall_impression": "A fairly strong, highly roasted, bitter, hoppy dark stout. The body and dark flavors typical of stouts with a more aggressive American hop character and bitterness.",
         "aroma": "Moderate to strong roast aroma, often with a roasted coffee or dark chocolate quality. Burnt or charcoal aromas are acceptable at low levels. Medium to very low hop aroma, often with a citrusy or resiny character. Medium esters optional. Light alcohol optional. Should not seem sharp, acrid, or acidic.",
         "appearance": "Generally a jet black color, although some may appear very dark brown. Large, persistent head of light tan to light brown in color. Usually opaque.",
-        "flavor": "Moderate to very high roasted flavors, often tasting of coffee, dark or bittersweet chocolate, orroasted coffee beans. May taste of slightly burnt coffee grounds, but this character should not be prominent. Low to medium malt sweetness, often with rich chocolate or caramel flavors. Medium to high bitterness. Low to high hop flavor, generally citrusy or resiny. Medium to dry finish, occasionally with a lightly burnt quality. Low esters optional. Light but smooth alcohol flavor optional.",
+        "flavor": "Moderate to very high roasted flavors, often tasting of coffee, dark or bittersweet chocolate, or roasted coffee beans. May taste of slightly burnt coffee grounds, but this character should not be prominent. Low to medium malt sweetness, often with rich chocolate or caramel flavors. Medium to high bitterness. Low to high hop flavor, generally citrusy or resiny. Medium to dry finish, occasionally with a lightly burnt quality. Low esters optional. Light but smooth alcohol flavor optional.",
         "mouthfeel": "Medium to full body. Can be somewhat creamy. Can have a bit of roast-derived astringency, but this character should not be excessive. Medium-high to high carbonation. Light to moderately strong alcohol warmth, but smooth and not excessively hot.",
         "comments": "Breweries express individuality through varying the roasted malt profile, malt sweetness and flavor, and the amount of finishing hops used. Generally has bolder roasted malt flavors and hopping than other traditional stouts (except Imperial Stouts). Becoming increasingly hard to find.",
         "history": "A modern craft beer and homebrew style that applied a more aggressive American hopping regime to a strong traditional English or Irish Stout. The homebrew version was once known as West Coast Stout, a common naming scheme for a more highly-hopped beer.",
@@ -4290,10 +4290,10 @@
         "overall_impression": "An intensely-flavored, very strong, very dark stout with a broad range of interpretations. Roasty-burnt malt with a depth of dark or dried fruit flavors, and a warming, bittersweet finish. Despite the intense flavors, the components need to meld together to create a complex, harmonious beer, not a hot mess – sometimes only accomplished with age.",
         "aroma": "Rich, deep, complex, and often quite intense, with a pleasant blend of roast, fruit, hops, and alcohol. Light to moderately strong roast can have a coffee, bittersweet or dark chocolate, cocoa, black licorice, tar, or slightly burnt grain quality, sometimes with a light caramel sweetness or toasty maltiness. Low to moderately strong esters often perceived as dark or dried fruits like plums, prunes, figs, black currants, or raisins. Very low to fairly aggressive hops, often English or American in character. Alcohol flavor optional, but should not be sharp, hot, or solventy. The balance between these main four components can vary greatly; not all need to be noticeable, but those present should have a smooth interplay. Age can add another dimension, including a vinous or port-like impression, but not sourness. Age can decrease aroma intensity.",
         "appearance": "Color ranges from very dark reddish-brown to jet black. Opaque. Deep tan to dark brown head. Generally has a well-formed head, although head retention may be low to moderate. High alcohol and viscosity may be visible as legs.",
-        "flavor": "Like the aroma, a complex mix of roast, fruit, hops, and alcohol (same descriptors apply). The flavors can be quite intense, often greater than in the aroma, but the same warning about the balance varying greatly still applies. Medium to aggressively high bitterness. The maltiness balances and supports the other flavors, and may have qualities of bread, toast, or caramel. The palate and finish can be fairly dry to moderately sweet, an impression that often changes with age. Should not by syrupy or cloying. Aftertaste of roast, bitterness, and warmth. Same age effects as in the aroma apply.",
+        "flavor": "Like the aroma, a complex mix of roast, fruit, hops, and alcohol (same descriptors apply). The flavors can be quite intense, often greater than in the aroma, but the same warning about the balance varying greatly still applies. Medium to aggressively high bitterness. The maltiness balances and supports the other flavors, and may have qualities of bread, toast, or caramel. The palate and finish can be fairly dry to moderately sweet, an impression that often changes with age. Should not be syrupy or cloying. Aftertaste of roast, bitterness, and warmth. Same age effects as in the aroma apply.",
         "mouthfeel": "Full to very full-bodied and chewy, with a velvety, luscious texture. The body and texture may decline with age. Gentle, smooth warmth should be present and noticeable, but as a background character. Low to moderate carbonation.",
-        "comments": "Sometimes known as Russian Imperial Stout or RIS. Varying interpretations exist with American versions having greater bitterness, and more roasted character and late hops, while English varieties often reflect a more complex specialty malt character with a more forward ester profile. Not all Imperial Stouts have a clearly ‘English’ or ‘American’ character; anything in betweenis allowable as well, which is why it is counter-productive to define strict sub-types. Judges must be aware of the broad range of the style, and not try to judge all examples as clones of a specific commercial beer.",
-        "history": "A style with a long, although not necessarily continuous, heritage. Traces roots to strong English porters brewed for export in the 1700s, and said to have been popular with the Russian Imperial Court. After the Napoleonic wars interrupted trade, these beers were increasingly sold in England. The style eventually all but died out, until being popularly embraced in the modern craft beer era in England as a revival export and in the United States as anadaptation by extending the style with American characteristics.",
+        "comments": "Sometimes known as Russian Imperial Stout or RIS. Varying interpretations exist with American versions having greater bitterness, and more roasted character and late hops, while English varieties often reflect a more complex specialty malt character with a more forward ester profile. Not all Imperial Stouts have a clearly ‘English’ or ‘American’ character; anything in between is allowable as well, which is why it is counter-productive to define strict sub-types. Judges must be aware of the broad range of the style, and not try to judge all examples as clones of a specific commercial beer.",
+        "history": "A style with a long, although not necessarily continuous, heritage. Traces roots to strong English porters brewed for export in the 1700s, and said to have been popular with the Russian Imperial Court. After the Napoleonic wars interrupted trade, these beers were increasingly sold in England. The style eventually all but died out, until being popularly embraced in the modern craft beer era in England as a revival export and in the United States as an adaptation by extending the style with American characteristics.",
         "style_comparison": "Darker and more roasty than Barleywines, but with similar alcohol. More complex, with a broader range of possible flavors, than lower-gravity stouts.",
         "tags": "very-high-strength, dark-color, top-fermented, british-isles, north-america, traditional-style, craft-style, stout-family, malty, bitter, roasty",
         "original_gravity": {
@@ -4357,10 +4357,10 @@
         "category_id": "21",
         "style_id": "21A",
         "category_description": "The IPA category is for modern American IPAs and their derivatives. This does not imply that English IPAs aren’t proper IPAs or that there isn’t a relationship between them. This is simply a method of grouping similar styles for competition purposes. English IPAs are grouped with other English-derived beers, and the stronger Double IPA is grouped with stronger American beers. The term “IPA” is intentionally not spelled out as “India Pale Ale” since none of these beers historically went to India, and many aren’t pale. However, the term IPA has come to be a balance-defined style in modern craft beer.",
-        "overall_impression": "A decidedly hoppy and bitter, moderately strong,pale American ale. The balance is hop-forward, with a clean fermentation profile, dryish finish, and clean, supporting malt allowing a creative range of hop character to shine through.",
+        "overall_impression": "A decidedly hoppy and bitter, moderately strong, pale American ale. The balance is hop-forward, with a clean fermentation profile, dryish finish, and clean, supporting malt allowing a creative range of hop character to shine through.",
         "aroma": "A prominent to intense hop aroma often featuring American or New World hop characteristics, such as citrus, floral, pine, resin, spice, tropical fruit, stone fruit, berry, or melon. Low to medium-low clean, grainy maltiness supports the hop presentation. Generally clean fermentation profile, but light fruitiness acceptable. Restrained alcohol optional.",
-        "appearance": "Color ranging from medium gold to light reddish-amber. Clear, butlight haze allowable. Medium-sized, white to off-white head with good persistence.",
-        "flavor": "Medium to very high hop flavor (same descriptors as aroma). Low to medium-low clean and grainy maltiness, possibly with light caramel and toast flavors. Medium-high to very high bitterness.Dry to medium-dry finish. Hoppy, bitter aftertaste with supportive malt. Low esters optional. Background clean alcohol flavor optional.",
+        "appearance": "Color ranging from medium gold to light reddish-amber. Clear, but light haze allowable. Medium-sized, white to off-white head with good persistence.",
+        "flavor": "Medium to very high hop flavor (same descriptors as aroma). Low to medium-low clean and grainy maltiness, possibly with light caramel and toast flavors. Medium-high to very high bitterness. Dry to medium-dry finish. Hoppy, bitter aftertaste with supportive malt. Low esters optional. Background clean alcohol flavor optional.",
         "mouthfeel": "Medium-light to medium body, with a smooth texture. Medium to medium-high carbonation. No harshness. Very light, smooth warmth optional.",
         "comments": "The basis for many modern variations, including the stronger Double IPA as well as IPAs with various other ingredients. Those other IPAs should generally be entered in the 21B Specialty IPA style. An India Pale Lager (IPL) can be entered as an American IPA if it has a similar character, otherwise 34B Mixed-Style Beer. Oak is inappropriate in this style; if noticeably oaked, enter in 33A Wood-Aged Beer. Dry, sharply bitter, clear examples are sometimes known as West Coast IPA, which is really just a type of American IPA.",
         "history": "The first modern American craft beer adaptation of this traditional English style is generally believed to be Anchor Liberty Ale, first brewed in 1975 and using whole Cascade hops; the style has evolved beyond that original beer, which now tastes more like an American Pale Ale in comparison. American-made IPAs from earlier eras were not unknown (particularly the well-regarded Ballantine’s IPA, an oak-aged beer using an old English recipe). This style is based on the modern craft beer examples.",
@@ -4416,7 +4416,7 @@
             "value": 14
           }
         },
-        "ingredients": "Pale base malt. American or English yeast with a clean or slightly fruity profile. Generally all-malt, but sugar additions are acceptable. Restrained use of crystal malts.Often uses American or New World hops but any arevarieties are acceptable; new hop varieties continue to be released and may be used even if they do not have the sensory profiles listed as examples.",
+        "ingredients": "Pale base malt. American or English yeast with a clean or slightly fruity profile. Generally all-malt, but sugar additions are acceptable. Restrained use of crystal malts. Often uses American or New World hops but any varieties are acceptable; new hop varieties continue to be released and may be used even if they do not have the sensory profiles listed as examples.",
         "examples": "Bell’s Two-Hearted Ale, Cigar City Jai Alai, Fat Heads Head Hunter IPA, Firestone Walker Union Jack, Maine Lunch, Russian River Blind Pig IPA",
         "style_guide": "BJCP2021",
         "type": "beer"
@@ -4434,10 +4434,10 @@
         "flavor": "Medium-low to high hop flavor, same descriptors as aroma. Low to medium malt flavor, with restrained chocolate or coffee notes, but not burnt or ashy. The roasted notes should not clash with the hops. Light caramel or toffee optional. Medium-high to very high bitterness. Dry to slightly off-dry finish, with a bitter but not harsh aftertaste, often with a light roast flavor that can contribute to the dry impression. Low to moderate esters optional. Background alcohol flavor optional.",
         "mouthfeel": "Smooth.Medium-light to medium body. Medium carbonation. Light creaminess optional. Light warmth optional.",
         "comments": "Most examples are standard strength. Strong examples can sometimes seem like big, hoppy porters if made too extreme, which hurts their drinkability.",
-        "entry_instructions": "Entrant must specify a strength (session, standard, double); if no strength is specified, standard will be assumed. Entrant must specify specific type of Specialty IPA from the list of Currently Defined Typesidentified in the Style Guidelines, or as amended by Provisional Styles on the BJCP website; OR the entrant must describe the type of Specialty IPA and its key characteristics in comment form so judges will know what to expect. Entrants may specify specific hop varieties used, if entrants feel that judges may not recognize the varietal characteristics of newer hops. Entrants may specify a combination of defined IPA types (e.g., Black Rye IPA) without providing additional descriptions.",
+        "entry_instructions": "Entrant must specify a strength (session, standard, double); if no strength is specified, standard will be assumed. Entrant must specify specific type of Specialty IPA from the list of Currently Defined Types identified in the Style Guidelines, or as amended by Provisional Styles on the BJCP website; OR the entrant must describe the type of Specialty IPA and its key characteristics in comment form so judges will know what to expect. Entrants may specify specific hop varieties used, if entrants feel that judges may not recognize the varietal characteristics of newer hops. Entrants may specify a combination of defined IPA types (e.g., Black Rye IPA) without providing additional descriptions.",
         "currently_defined_types": "Belgian IPA, Black IPA, Brown IPA, Red IPA, Rye IPA, White IPA, Brut IPA",
         "strength_classifications": "Session – ABV: 3.0 – 5.0%Standard – ABV: 5.0 – 7.5%Double – ABV: 7.5 – 10.0%Specialty IPA: Belgian IPA",
-        "history": "An American IPA variantfirst commercially produced by Greg Noonan as Blackwatch IPA around 1990. Popularized in the Pacific Northwest and Southern California of the US starting in the early-mid 2000s, and was a popular fad in the early 2010s before fading into obscurity in the US.",
+        "history": "An American IPA variant first commercially produced by Greg Noonan as Blackwatch IPA around 1990. Popularized in the Pacific Northwest and Southern California of the US starting in the early-mid 2000s, and was a popular fad in the early 2010s before fading into obscurity in the US.",
         "style_comparison": "Balance and overall impression of an American or Double IPA with restrained roast similar to the type found in Schwarzbier. Not as rich and roasty as American Stout and Porter, and with less body and increased smoothness and drinkability.",
         "tags": "high-strength, dark-color, top-fermented, north-america, craft-style, ipa-family, specialty-family, bitter, hoppy",
         "original_gravity": {
@@ -4505,10 +4505,10 @@
         "aroma": "Intense hop aroma, with stone fruit, tropical fruit, citrus, or other fruity qualities; not grassy or herbal. Clean, neutral, grainy,or lightly bready malt in the background; no caramel or toast. Absence of any malt character is a fault. Neutral to fruity fermentation character. Esters from yeast and hops should not clash. A creamy, buttery, or acidic aroma is inappropriate. Light alcohol aroma optional.",
         "appearance": "Color ranging from straw to very light amber, sometimes with an orange hue. Hazy, often opaque, clarity; should not be cloudy or murky. The opacity can add a ‘shine’ to the beer and make the color seem darker. Any visible floating hop matter, yeast clumps, or other particulates is a fault. Medium to rocky, meringue-like white head with high to very high retention.",
         "flavor": "High to very high fruity hop flavor, same descriptors as aroma. Low to medium malt flavor, same descriptors as aroma. Low to medium-high perceived bitterness, often masked by the fuller body and soft, off-dry to medium finish. The hop character in the aftertaste should not be sharp or harsh. Neutral to fruity fermentation profile, supportive of the hops. Should not be sweet, although high ester levels and lower bitterness may sometimes give that impression. Background alcohol flavor optional.",
-        "mouthfeel": "Medium to medium-full body. Medium carbonation. Smooth. No harshness. Lightwarmth optional.The beer should not have a creamy or viscous mouthfeel, an acidic twang, or a raw starch texture.",
+        "mouthfeel": "Medium to medium-full body. Medium carbonation. Smooth. No harshness. Light warmth optional.The beer should not have a creamy or viscous mouthfeel, an acidic twang, or a raw starch texture.",
         "comments": "Also known as New England IPA or NEIPA. An emphasis on late hopping, especially dry-hopping, with hops with tropical fruit qualities lends the ‘juicy’ character for which this style is known.Heavy examples suggestive of milkshakes, creamsicles, or fruit smoothies are outside this style; IPAs should always be drinkable. Haziness comes from dry-hopping, not suspended yeast, starch haze, or other techniques; a hazy shine is desirable, not a cloudy, murky mess.",
         "history": "A modern craft beer style originating in the New England region of the United States as an American IPA variant. Alchemist Heady Topper is believed to be the original inspiration as the style grew in popularity during the 2010s. The style continues to evolve, including a trend towards lower bitterness and using the style as the base for other additions.",
-        "style_comparison": "Has a fuller, softer mouthfeel, a more fruit-forward late hop expression, a more restrained perceived bitterness balance, and a hazier appearance than American IPA. Many modern American IPAs are fruity and somewhat hazy; examples with a dry, crisp finish, at most medium body, and high perceived bitternessshould be entered as 21A American IPA. Noticeable additions of fruit, lactose, vanilla, etc. to increase the fruity, smooth character should be entered in a specialty category defined by the additives (e.g., 29A Fruit Beer, 29C Specialty Fruit Beer, 30D Specialty Spice Beer).",
+        "style_comparison": "Has a fuller, softer mouthfeel, a more fruit-forward late hop expression, a more restrained perceived bitterness balance, and a hazier appearance than American IPA. Many modern American IPAs are fruity and somewhat hazy; examples with a dry, crisp finish, at most medium body, and high perceived bitterness should be entered as 21A American IPA. Noticeable additions of fruit, lactose, vanilla, etc. to increase the fruity, smooth character should be entered in a specialty category defined by the additives (e.g., 29A Fruit Beer, 29C Specialty Fruit Beer, 30D Specialty Spice Beer).",
         "tags": "high-strength, pale-color, top-fermented, north-america, craft-style, ipa-family, bitter, hoppy",
         "original_gravity": {
           "minimum": {
@@ -4560,7 +4560,7 @@
             "value": 7
           }
         },
-        "ingredients": "Grist like an American IPA, but with more flakedgrains and less caramel or specialty malts. American or New World hops with fruity characteristics. Neutral to estery yeast. Balanced to chloride-rich water. Heavily dry-hopped, partly during active fermentation, using a variety of hopping doses and temperatures to emphasis depth of hop aroma and flavor over bitterness. Biotransformation of hop oils during fermentation adds to the depth and fruit complexity.",
+        "ingredients": "Grist like an American IPA, but with more flaked grains and less caramel or specialty malts. American or New World hops with fruity characteristics. Neutral to estery yeast. Balanced to chloride-rich water. Heavily dry-hopped, partly during active fermentation, using a variety of hopping doses and temperatures to emphasize depth of hop aroma and flavor over bitterness. Biotransformation of hop oils during fermentation adds to the depth and fruit complexity.",
         "examples": "Belching Beaver Hazers Gonna Haze, Hill Farmstead Susan, Other Half Green Diamonds Double IPA, Pinthouse Electric Jellyfish, Tree House Julius, Trillium Congress Street, WeldWerks Juicy Bits",
         "style_guide": "BJCP2021",
         "type": "beer"
@@ -4572,9 +4572,9 @@
         "style_id": "22A",
         "category_description": "This category includes modern American strong ales with a varying balance of malt and hops. The category is defined mostly by higher alcohol strength and a lack of roast.",
         "overall_impression": "An intensely hoppy, fairly strong, bitter pale ale without the big, rich, complex maltiness, residual sweetness, and body of an American Barleywine. Strongly hopped, but clean, dry, and lacking harshness. Despite showing its strength, drinkability is an important consideration.",
-        "aroma": "A prominent to intense hop aroma typically featuringmodern American or New World hop characteristics such as citrus, floral, pine, resin, spice, tropical fruit, stone fruit, berry, or melon. A supportive, clean, neutral to grainy maltiness may be found in the background. Neutral to lightly fruity fermentation profile. Alcohol may be noted, but should not be solventy.",
+        "aroma": "A prominent to intense hop aroma typically featuring modern American or New World hop characteristics such as citrus, floral, pine, resin, spice, tropical fruit, stone fruit, berry, or melon. A supportive, clean, neutral to grainy maltiness may be found in the background. Neutral to lightly fruity fermentation profile. Alcohol may be noted, but should not be solventy.",
         "appearance": "Gold to light orange-copper color, but most modern versions are fairly pale. Good clarity, although a little haze is acceptable. Moderate-sized, persistent, white to off-white head.",
-        "flavor": "Strong and complex hop flavor (same descriptors as aroma). Moderately high to very high bitterness, but should not be harsh. Low to medium supportive, clean, soft, unobtrusivemalt character; may have light caramel or toast flavors. Dry to medium-dry finish, not sweet or heavy, with a lingering hoppy, bitter aftertaste. Low to moderate fruitiness optional. A light, clean, smooth alcohol flavor is allowable.",
+        "flavor": "Strong and complex hop flavor (same descriptors as aroma). Moderately high to very high bitterness, but should not be harsh. Low to medium supportive, clean, soft, unobtrusive malt character; may have light caramel or toast flavors. Dry to medium-dry finish, not sweet or heavy, with a lingering hoppy, bitter aftertaste. Low to moderate fruitiness optional. A light, clean, smooth alcohol flavor is allowable.",
         "mouthfeel": "Medium-light to medium body, with a smooth texture. Medium to medium-high carbonation. No harsh hop-derived astringency. Restrained, smooth alcohol warmth acceptable.",
         "comments": "Rarely called Imperial IPA. Many modern versions have multiple dry-hop additions.",
         "history": "An American craft beer innovation first developed in the mid-late 1990s as more intense version of American IPA. Became more mainstream and popular throughout the 2000s, and inspired additional IPA creativity. Russian River Pliny the Elder, first brewed in 2000, helped popularize the style.",
@@ -4719,7 +4719,7 @@
         "mouthfeel": "Full-bodied and chewy, with a velvety, luscious texture, declining with age. A smooth alcohol warmth should be noticeable, but shouldn’t burn. Carbonation may be low to moderate, depending on age and conditioning.",
         "comments": "Sometimes labeled as “Barley Wine” or “Barleywine-style ale”. Recently many US breweries seem to have discontinued their Barleywines, made them barrel-aged, or rebranded them as some form of IPA.",
         "history": "Traditionally the strongest ale offered by a brewery, often associated with the winter season and vintage-dated. As with many American craft beer styles, an adaptation of an English style using American ingredients and balance. One of the first American craft beer versions was Anchor Old Foghorn, first brewed in 1975. Sierra Nevada Bigfoot, first brewed in 1983, set the standard for the hop-forward style of today. The story goes that when Sierra Nevada first sent Bigfoot out for lab analysis, the lab called and said, “your Barleywine is too bitter” – to which Sierra Nevada replied, “thank you.”",
-        "style_comparison": "Greater emphasis on hop bitterness, flavor, and aroma than English Barley Wine, often featuring American hop varieties. Typically paler than the darker English Barley Winesand lacking their deeper malt flavors, but darker than the golden English Barley Wines. Differs from a Double IPA in that the hops are not extreme, the malt is more forward, and the body is fuller and often richer. American Barleywine typically has more residual sweetness than Double IPA, which affects the overall drinkability (sipping vs. drinking).",
+        "style_comparison": "Greater emphasis on hop bitterness, flavor, and aroma than English Barley Wine, often featuring American hop varieties. Typically paler than the darker English Barley Wines and lacking their deeper malt flavors, but darker than the golden English Barley Wines. Differs from a Double IPA in that the hops are not extreme, the malt is more forward, and the body is fuller and often richer. American Barleywine typically has more residual sweetness than Double IPA, which affects the overall drinkability (sipping vs. drinking).",
         "tags": "very-high-strength, amber-color, top-fermented, north-america, craft-style, strong-ale-family, bitter, hoppy",
         "original_gravity": {
           "minimum": {
@@ -4784,7 +4784,7 @@
         "category_description": "This category includes modern American strong ales with a varying balance of malt and hops. The category is defined mostly by higher alcohol strength and a lack of roast.",
         "overall_impression": "A richly textured, high alcohol sipping beer with a significant grainy, bready flavor, and a sleek body. The emphasis is first on the bready, wheaty flavors with malt, hops, fruity yeast, and alcohol complexity.",
         "aroma": "Hop aroma is mild and can represent just about any hop variety. Moderate to moderately-strong bready, wheaty malt character, often with additional malt complexity such as honey and caramel. A light, clean, alcohol aroma may be noted. Low to medium fruity notes may be apparent. Very low diacetyl optional. Banana-and-clove Weizen yeast character is inappropriate.",
-        "appearance": "Color ranging from gold to deep amber, often with garnet or ruby highlights. Low to medium off-white head. The head may have creamy texture, and good retention. Chill haze is allowable, but usually clears up as the beer gets warmer. High alcohol and viscosity may be visible aslegs.",
+        "appearance": "Color ranging from gold to deep amber, often with garnet or ruby highlights. Low to medium off-white head. The head may have creamy texture, and good retention. Chill haze is allowable, but usually clears up as the beer gets warmer. High alcohol and viscosity may be visible as legs.",
         "flavor": "Moderate to moderately-high bready wheat malt flavor, dominant in the flavor balance over any hop character. Low to moderate toasty, caramel, biscuity, or honey malt notes can add a welcome complexity, but are not required. Low to medium hop flavor, reflecting any variety. Moderate to moderately-high fruitiness, often with a dried-fruit character. Low to moderate bitterness, creating a malty to even balance. Should not be syrupy or under-attenuated.",
         "mouthfeel": "Medium-full to full body. Chewy, often with a luscious, velvety texture. Low to moderate carbonation. Light to moderate smooth alcohol warmthoptional.",
         "comments": "Much of the color arises from a lengthy boil. Some commercial examples may be stronger than the Vital Statistics.",
@@ -4855,10 +4855,10 @@
         "overall_impression": "A very pale, refreshing, low-alcohol German wheat beer with a clean lactic sourness and a very high carbonation level. A light bread dough malt flavor supports the sourness, which shouldn’t seem artificial. A gentle fruitiness is found in the best examples.",
         "aroma": "A moderate to moderately-high sharply sour character is dominant. Can have up to a moderately fruitiness, often lemon, tart apple, peach, or apricot, and a light floral note. No hop aroma. The wheat may be perceived as raw bread dough in fresher versions; combined with the acidity, may suggest sourdough bread.",
         "appearance": "Straw in color, can be very pale. Clarity ranges from clear to somewhat hazy. Large, dense, white head with poor retention. Highly effervescent.",
-        "flavor": "Clean lactic sourness dominates and can be quite strong. A complementary doughy, bready, or grainy wheat flavor is generally noticeable. Hop bitterness is undetectable; sourness provides the balance rather than hops. Never vinegary. Bright yet restrained fruitiness may be detected asapricot-peach,citrus-lemon, or tart apple. Very dry finish. Balance dominated by sourness, but some malt flavor should be present. No hop flavor. No THP.",
+        "flavor": "Clean lactic sourness dominates and can be quite strong. A complementary doughy, bready, or grainy wheat flavor is generally noticeable. Hop bitterness is undetectable; sourness provides the balance rather than hops. Never vinegary. Bright yet restrained fruitiness may be detected as apricot-peach, citrus-lemon, or tart apple. Very dry finish. Balance dominated by sourness, but some malt flavor should be present. No hop flavor. No THP.",
         "mouthfeel": "Light body, but never thin. Very high carbonation. No sensation of alcohol. Crisp acidity.",
-        "comments": "Any Brettcharacter is restrained, and is typically expressed as fruity and floralnotes, not funky.Aged examples can show a cider, honey, hay, or gentle wildflower character, and sometimes increased acidity.In Germany, it is classified as a Schankbier denoting a small beer of starting gravity in the range 7-8 °P. Fruited or Spiced versions should be entered as 29A Fruit Beer, as 30A Spice, Herb, or Vegetable Beer, or as 29B Fruit and Spice Beer.",
-        "history": "A regional specialty of Berlin.Referred to by Napoleon's troops in 1809 as “the Champagne of the North” due to its lively and elegant character. At one point, it was smoked and there used to be Märzen-strength (14 °P) version. Increasingly rare in Germany, but now produced in several other countries.",
+        "comments": "Any Brett character is restrained, and is typically expressed as fruity and floralnotes, not funky.Aged examples can show a cider, honey, hay, or gentle wildflower character, and sometimes increased acidity.In Germany, it is classified as a Schankbier denoting a small beer of starting gravity in the range 7-8 °P. Fruited or Spiced versions should be entered as 29A Fruit Beer, as 30A Spice, Herb, or Vegetable Beer, or as 29B Fruit and Spice Beer.",
+        "history": "A regional specialty of Berlin.Referred to by Napoleon's troops in 1809 as “the Champagne of the North” due to its lively and elegant character. At one point, it was smoked and there used to be a Märzen-strength (14 °P) version. Increasingly rare in Germany, but now produced in several other countries.",
         "style_comparison": "Compared to Lambic, has a clean lactic sourness with restrained to below sensory threshold Brett. Also lower in alcohol content.Compared to Straight Sour Beer and Catharina Sour, is lower gravity and may contain Brett.",
         "tags": "session-strength, pale-color, top-fermented, central-europe, traditional-style, wheat-beer-family, sour",
         "original_gravity": {
@@ -4922,10 +4922,10 @@
         "category_id": "23",
         "style_id": "23B",
         "category_description": "This category contains the traditional sour beer styles of Europe that are still produced, many (but not all) with a wheat component. Most have low bitterness, with the sourness of the beer providing the balance that hop bitterness would otherwise contribute. Some are sweetened or flavored, whether at the brewery or upon consumption.",
-        "overall_impression": "A sour and fruityoak-aged reddish-brown Belgian-style ale with supportive toasty malt flavors and fruit complexity. The dry, tannic finish supports the suggestion of a vintage red wine.",
+        "overall_impression": "A sour and fruity oak-aged reddish-brown Belgian-style ale with supportive toasty malt flavors and fruit complexity. The dry, tannic finish supports the suggestion of a vintage red wine.",
         "aroma": "Complex fruity-sour profile with supporting malt. Fruitiness is high, and reminiscent of black cherries, oranges, plums, red currants, or fruit leather. Low to medium-low vanilla, chocolate,or peppery phenolcan be present for complexity. The sour aroma ranges from moderate to high. A dominant vinegary character is inappropriate, although low to moderate levels of acetic acid are acceptable if balanced with the malt. No hop aroma.",
         "appearance": "Deep red, burgundy to reddish-brown in color. Good clarity. White to very pale tan head. Average to good head retention.",
-        "flavor": "Moderate to moderately-high malty flavors often have a soft toasty-rich quality. Intense fruit flavors, same descriptors as aroma. Complex, moderate to high sourness, accentuated by the esters; should not be a simple lactic sourness. A dominant vinegary character is inappropriate, although low to moderate acetic acid is acceptable if balanced with the malt. Generally as the sour character increases, the malt character fades to more of a background flavor (and vice versa). Lowto medium-low vanilla, chocolate, or peppery phenolsoptional. No hop flavor. Restrained bitterness; balanced to the malt side. Acids and tannins can enhance the perception of bitterness, and provide balance and structure. Some versions are sweetened, or blended to be sweet; allow for a wide range of sweetness levels, which can soften the acidic bite and acetic perception.",
+        "flavor": "Moderate to moderately-high malty flavors often have a soft toasty-rich quality. Intense fruit flavors, same descriptors as aroma. Complex, moderate to high sourness, accentuated by the esters; should not be a simple lactic sourness. A dominant vinegary character is inappropriate, although low to moderate acetic acid is acceptable if balanced with the malt. Generally as the sour character increases, the malt character fades to more of a background flavor (and vice versa). Low to medium-low vanilla, chocolate, or peppery phenols optional. No hop flavor. Restrained bitterness; balanced to the malt side. Acids and tannins can enhance the perception of bitterness, and provide balance and structure. Some versions are sweetened, or blended to be sweet; allow for a wide range of sweetness levels, which can soften the acidic bite and acetic perception.",
         "mouthfeel": "Medium body, often enhanced by tannins. Low to medium carbonation. Low to medium astringency, often with a prickly acidity. Deceivingly light and crisp on the palate although a somewhat sweet finish is not uncommon.",
         "comments": "The “wine-like” observation should not be taken too literally; it may suggest a high-acid French Burgundy to some, but it is clearly not identical. Produced by long aging (up to two years) in large wooden vats (foeders), blending of young and well-aged beer, and variable amounts of sweetening of the final product.A wide range of products are possible depending on the actual blend and whether any sweetening takes place. Acetic flavors may be noted, but not all acidity in this beer is from acetic acid; vinegar is over six times greater in total acidity than this style. Fruited versions should be entered as a 29A Fruit Beer.",
         "history": "An indigenous beer of West Flanders, typified by the products of the Rodenbach brewery, established in 1821. Aging in wooden vats and blending of old and young beers borrowed from the English tradition. Belgian brewers consider Flanders Red and Oud Bruin to be of the same style family, but the distinction was first made when Michael Jackson first defined beer styles, since the flavor profiles are distinctly different.Many modern examples are influenced by the popularity of Rodenbach Grand Cru.Characteristic Ingredients: Vienna or Munich malts, a variety of caramel malts, maize. Low alpha acid continental hops. Sacch, Lacto, and Brett. Aged in oak. Sometimes blended and sweetened (natural or artificial).",
@@ -4992,13 +4992,13 @@
         "style_id": "23C",
         "category_description": "This category contains the traditional sour beer styles of Europe that are still produced, many (but not all) with a wheat component. Most have low bitterness, with the sourness of the beer providing the balance that hop bitterness would otherwise contribute. Some are sweetened or flavored, whether at the brewery or upon consumption.",
         "overall_impression": "A malty, fruity, aged, somewhat sour Belgian-style brown ale with a caramel-chocolate malt flavor, and often substantial alcohol.",
-        "aroma": "Richly malty with fruity esters and an aged sourness. Medium to medium-high esters commonly reminiscent of raisins, plums, figs, dates, oranges, black cherries, or prunes. Medium-low to medium-high malt with caramel, toffee, treacle, or chocolatecharacter. Low spicy-peppery phenols optional. A low sour aroma may be present, and can modestly increase with age but should not grow to a strongly acetic, vinegary character. Hop aroma absent.Aged examples can show a lightly nutty, sherry-like oxidation character.",
+        "aroma": "Richly malty with fruity esters and an aged sourness. Medium to medium-high esters commonly reminiscent of raisins, plums, figs, dates, oranges, black cherries, or prunes. Medium-low to medium-high malt with caramel, toffee, treacle, or chocolate character. Low spicy-peppery phenols optional. A low sour aroma may be present, and can modestly increase with age but should not grow to a strongly acetic, vinegary character. Hop aroma absent.Aged examples can show a lightly nutty, sherry-like oxidation character.",
         "appearance": "Dark reddish-brown to brown in color. Good clarity. Average to good head retention. Ivory to light tan head color.",
         "flavor": "Malty with fruity complexity and typically some dark caramel or burnt sugar flavor. Medium-low to medium-high malt, same descriptors as aroma.Medium to medium-high fruitiness, same descriptors as aroma. Low spicy-peppery phenols optional. A slight sourness often becomes more pronounced in well-aged examples, along with some sherry-like character, producing a “sweet-and-sour” profile and aftertaste. The sourness should not grow to a strongly acetic, vinegary character. Hop flavor absent. Restrained hop bitterness. Balance is malty, but with fruitiness and sourness present. Blending and sweetening may produce a range of finishes, and balances.",
         "mouthfeel": "Medium to medium-full body. Low to moderate carbonation. No astringency. Stronger versions can be noticeably warming.",
         "comments": "Long aging and blending of young and aged beer may occur, adding smoothness and complexity and balancing any harsh, sour character. Traditionally, this style was designed to lay down so examples with a moderate aged character are considered superior to younger examples. Fruited versions should be entered as a29A Fruit Beer.",
         "history": "An indigenous beer of East Flanders, typified by the products of the Liefman brewery with roots back to the 1600s. Belgian brewers consider Flanders Red and Oud Bruin to be of the same style family, but the distinction was first made when Michael Jackson first defined beer styles, since the flavor profiles are distinctly different.Many modern examples are influenced by the popularity of Liefmans Goudenband. Unrelated to the dark, sweet Dutch lager of the same name.",
-        "style_comparison": "A deeper malt character with more caramel, toffee, and chocolate flavorsand darker color distinguishes these beers from Flanders Red Ale. The Oud Bruin is less acetic and maltier than a Flanders Red, and the fruity flavors are more malt-oriented. In modern times, Oud Bruin also tends to be higher in alcohol than is typically seen in Flanders Red Ales. Differs from Lambic in that they are not spontaneously fermented, and don’t contain wheat.",
+        "style_comparison": "A deeper malt character with more caramel, toffee, and chocolate flavors and darker color distinguishes these beers from Flanders Red Ale. The Oud Bruin is less acetic and maltier than a Flanders Red, and the fruity flavors are more malt-oriented. In modern times, Oud Bruin also tends to be higher in alcohol than is typically seen in Flanders Red Ales. Differs from Lambic in that they are not spontaneously fermented, and don’t contain wheat.",
         "tags": "standard-strength, dark-color, top-fermented, western-europe, traditional-style, malty, sour",
         "original_gravity": {
           "minimum": {
@@ -5050,7 +5050,7 @@
             "value": 22
           }
         },
-        "ingredients": "Pils malt, dark crystal malts,maize, small amounts ofcolor malt. Low alpha acid continental hops. Sacch and Lacto. Aged. Water with carbonates and magnesium typical of its home region.",
+        "ingredients": "Pils malt, dark crystal malts,maize, small amounts of color malt. Low alpha acid continental hops. Sacch and Lacto. Aged. Water with carbonates and magnesium typical of its home region.",
         "examples": "Ichtegem Oud Bruin, Liefmans Goudenband, Liefmans Oud Bruin, Petrus Roodbruin, pFriem Oud Bruin, VanderGhinste Roodbruin",
         "style_guide": "BJCP2021",
         "type": "beer"
@@ -5191,7 +5191,7 @@
           }
         },
         "ingredients": "Same as Lambic, except that one-, two-, and three-year old Lambics are blended, then cellared.",
-        "examples": "3 Fonteinen Oud Gueuze, Cantillon Classic Gueuze 100% Lambic, Girardin Gueuze 1882 (Black label), Hanssens Oude Gueuze, Lindemans Gueuze Cuvée René,Oude Gueuze Boon",
+        "examples": "3 Fonteinen Oude Geuze, Cantillon Classic Gueuze 100% Lambic, Girardin Gueuze 1882 (Black label), Hanssens Oude Gueuze, Lindemans Gueuze Cuvée René,Oude Gueuze Boon",
         "style_guide": "BJCP2021",
         "type": "beer"
       },
@@ -5201,7 +5201,7 @@
         "category_id": "23",
         "style_id": "23F",
         "category_description": "This category contains the traditional sour beer styles of Europe that are still produced, many (but not all) with a wheat component. Most have low bitterness, with the sourness of the beer providing the balance that hop bitterness would otherwise contribute. Some are sweetened or flavored, whether at the brewery or upon consumption.",
-        "overall_impression": "A complex, refreshing, pleasantly sour Belgian wheat beerblending a complementary fermented fruit character with a sour, funky Gueuze.",
+        "overall_impression": "A complex, refreshing, pleasantly sour Belgian wheat beer blending a complementary fermented fruit character with a sour, funky Gueuze.",
         "aroma": "The specified fruit should be the dominant aroma, blending well with similar aromatics as Gueuze (same description applies, but with the addition of a fermented fruit character).",
         "appearance": "Like Gueuze, but modified by the color of the fruit used, fading in intensity with age.Clarity is often good, although some fruit will not drop bright. If highly carbonated in the traditional manner, will have a thick rocky, generally long-lasting,mousse-like head, sometimes with a hue reflecting the added fruit.",
         "flavor": "Combines the flavor profile of a Gueuze (same description applies) with noticeable flavor contributions from the added fruit. Traditional versions are dry and tart, with an added fermented fruit flavor. Modern versions may have a variable sweetness, which can offset the acidity. Fruit flavors also fade with age, and lose their vibrancy, so can be low to high in intensity.",
@@ -5262,7 +5262,7 @@
           }
         },
         "ingredients": "Same base as Gueuze. Fruit added to barrels during fermentation and blending. Traditional fruit include tart cherries, raspberries; modern fruit include peaches, apricots, grapes, and others.May use natural or artificial sweeteners.",
-        "examples": "3 Fonteinen Schaerbeekse Kriek, Cantillon Fou’ Foune, Cantillon Lou Pepe Framboise, Cantillon Vigneronne, Hanssens Oude Kriek,Oude KriekBoon",
+        "examples": "3 Fonteinen Schaerbeekse Kriek, Cantillon Fou’ Foune, Cantillon Lou Pepe Framboise, Cantillon Vigneronne, Hanssens Oude Kriek, Oude Kriek Boon",
         "style_guide": "BJCP2021",
         "type": "beer"
       },
@@ -5276,7 +5276,7 @@
         "notes": "Light to moderately fruity aroma of pome fruit. Light sourness, slightly sharp. Noticeable coriander, which can have an aromatic lemony quality, and an intensity up to moderate. Light bready, doughy, yeasty character like uncooked sourdough bread. The acidity and coriander can give a bright, lively impression. The salt may be perceived as a very light, clean sea breeze character or just a general freshness, if noticeable at all.",
         "appearance": "Unfiltered, with a moderate to full haze. Moderate to tall white head with tight bubbles and good retention. Effervescent. Yellow color.",
         "flavor": "Noticeable sourness, medium-low to medium-high. Moderate bready or doughy malt flavor. Light to moderate fruity character of pome fruit, stone fruit, or lemons. Light to moderate salt character, up to the threshold of taste; the salt should be noticeable (particularly in the initial taste) but not taste overtly salty. Very low bitterness.No hop flavor. Dry, fully-attenuated finish, with acidity not hops balancing the malt. Acidity can be more noticeable in the finish, and enhance the refreshing quality of the beer. The acidity should be balanced, not forward (although historical versions could be very sour). No THP.",
-        "mouthfeel": "High to very high carbonation.Effervescent. Medium-light to medium-full body. Salt may give a slightly tingly, mouthwatering quality and a rounder, thicker mouthfeel. Yeast and wheat can alsoadd a little body, but shouldn’t feel heavy due to the thinning effects of acidity.",
+        "mouthfeel": "High to very high carbonation.Effervescent. Medium-light to medium-full body. Salt may give a slightly tingly, mouthwatering quality and a rounder, thicker mouthfeel. Yeast and wheat can also add a little body, but shouldn’t feel heavy due to the thinning effects of acidity.",
         "comments": "Historical versions may have been more sour than modern examples due to spontaneous fermentation, and may be blended with syrups as is done with Berliner Weisse, or with caraway liqueur. Modern examples are inoculated with Lacto, and are more balanced and generally don’t need sweetening. Pronounced GOH-zeh.",
         "history": "Minor style associated with Leipzig but originating in the Middle Ages in the town of Goslar on the Gose River. Documented to have been in Leipzig by 1740. Leipzig was said to have 80 Gose houses in 1900. Production declined significantly after WWII, and ceased entirely in 1966. Modern production was revived in the 1980s in Germany, but the beer was not widely available. Became popular outside of Germany recently as a revival style, and is often used as a base style for fruited sour beers and other Specialty-Type beers.",
         "style_comparison": "Perceived acidity is not as intense as Berliner Weisse or Gueuze. Restrained use of salt, coriander, and Lacto – should not taste overtly salty. Coriander aroma can be similar to a Witbier. Haziness similar to a Weissbier.",
@@ -5342,10 +5342,10 @@
         "category_id": "24",
         "style_id": "24A",
         "category_description": "This category contains the maltier to balanced, more highly flavored Belgian and French ales.",
-        "overall_impression": "A pale, hazy Belgian wheat beer with spices accentuating the yeast character. Adelicate, lightly spiced, moderate-strength ale that is a refreshing summer drink with its high carbonation, dry finish, and light hopping.",
+        "overall_impression": "A pale, hazy Belgian wheat beer with spices accentuating the yeast character. A delicate, lightly spiced, moderate-strength ale that is a refreshing summer drink with its high carbonation, dry finish, and light hopping.",
         "aroma": "Moderate bready maltiness, often with light notes of honey or vanilla.Light grainy, spicy wheat aromatics. Moderate perfumy-lemony coriander, often with a complex herbal, spicy, or peppery note in the background. Moderate zesty, citrusy-orangey fruitiness. A low spicy-herbal hop aroma is optional, but typically absent. Spices should blend in with fruity, floral, and sweet aromas and should not be overly strong.",
         "appearance": "Very pale straw to deep yellow in color. The beer will be very cloudy from starch haze or yeast, which gives it a milky, whitish-yellow shine. Dense, white, moussy head. Head retention should be quite good.",
-        "flavor": "Pleasant bready, grainy malt flavor, often with a honey or vanilla character. Moderate zesty, orange-citrusy fruitiness. Herbal-spicy flavors, which may include lemony coriander and other spices, are common should be subtle and balanced, not overpowering. A spicy-earthy hop flavor can be low to none, and never overshadows the spices. Hop bitterness is low to medium-low, and supports the refreshing flavors of fruit and spice. Refreshingly crisp with a dryfinish, and no bitter or harsh aftertaste.",
+        "flavor": "Pleasant bready, grainy malt flavor, often with a honey or vanilla character. Moderate zesty, orange-citrusy fruitiness. Herbal-spicy flavors, which may include lemony coriander and other spices, are common and should be subtle and balanced, not overpowering. A spicy-earthy hop flavor can be low to none, and never overshadows the spices. Hop bitterness is low to medium-low, and supports the refreshing flavors of fruit and spice. Refreshingly crisp with a dry finish, and no bitter or harsh aftertaste.",
         "mouthfeel": "Medium-light to medium body, often having a smoothness and light creaminess. Effervescent character from high carbonation. Refreshing, from carbonation, dryness, and lack of bitterness in finish. No harshness or astringency. Should not be overly dry and thin, nor should it be thick and heavy.",
         "comments": "Historical versions may have had some lactic sourness but this is absent in fresh modern versions. Spicing has some variety, but should not be overdone. Coriander of certain origin or age might give an inappropriate ham or celery character. The beer tends to be perishable, so younger, fresher, properly-handled examples are most desirable. An impression of sweetness is often due to low bitterness, not residual sugar. Most examples seem to be approximately 5% ABV.",
         "history": "One of a group of medieval Belgian white beers from the Leuven area, it died out in 1957 and was later revived in 1966 by Pierre Celis at what became Hoegaarden.After Hoegaarden was acquired by Interbrew, the style grew rapidly and inspired many similar products that are traceable to the Celis recreation of the style, not those from past centuries.",
@@ -5401,8 +5401,8 @@
             "value": 4
           }
         },
-        "ingredients": "Unmalted wheat (30-60%), the remainderlow color barley malt. Some versions use up to 5-10% raw oats or other unmalted cereal grains. Traditionally uses coriander seed and dried Curaçao orange peel. Other secret spices are rumored to be used in some versions, as are sweet orange peels.Mild fruity-spicy Belgian ale yeast.",
-        "examples": "Allagash White, Blanche de Bruxelles, Celis White, Hoegaarden White, Ommegang Witte,St. Bernardus Wit",
+        "ingredients": "Unmalted wheat (30-60%), the remainder low color barley malt. Some versions use up to 5-10% raw oats or other unmalted cereal grains. Traditionally uses coriander seed and dried Curaçao orange peel. Other secret spices are rumored to be used in some versions, as are sweet orange peels.Mild fruity-spicy Belgian ale yeast.",
+        "examples": "Allagash White, Blanche de Bruxelles, Celis White, Hoegaarden White, Ommegang Witte, St. Bernardus Wit",
         "style_guide": "BJCP2021",
         "type": "beer"
       },
@@ -5412,10 +5412,10 @@
         "category_id": "24",
         "style_id": "24B",
         "category_description": "This category contains the maltier to balanced, more highly flavored Belgian and French ales.",
-        "overall_impression": "A top-fermented, all malt, average strength Belgian ale that is moderately bitter, not dry-hopped, and without strong flavors. The copper-colored beer lacks the aggressive yeast character or sourness of many Belgian beers, buthas a well-balanced, malty, fruity, and often bready and toasty profile.",
+        "overall_impression": "A top-fermented, all malt, average strength Belgian ale that is moderately bitter, not dry-hopped, and without strong flavors. The copper-colored beer lacks the aggressive yeast character or sourness of many Belgian beers, but has a well-balanced, malty, fruity, and often bready and toasty profile.",
         "aroma": "Moderate bready malt aroma, which can include toasty, biscuity, or nutty notes, possibly with a touch of light caramel or honey. Moderate to moderately high fruitiness complements the malt, and is suggestive of pear, orange, apple, or lemon, and sometimes of darker stone fruit like plums. Low to moderate spicy, herbal, or floral hop character. Low peppery, spicy phenols optional. The hop character is lower in balance than the malt and fruitiness.",
         "appearance": "Amber to copper in color. Clarity is very good. Creamy, rocky, white head. Well carbonated.",
-        "flavor": "Has an initial soft, smooth, moderately malty flavor with a variable profile of toasty, biscuity, nutty, light caramel, or honey notes. Moderate to moderately high fruitiness, with a pear, orange, apple, or lemon character. Medium-low to low spicy, herbal, or floral hop character. Medium-high to medium-low bitterness, enhanced by optionallow to very low peppery phenols. Dry to balanced finish, with hops becoming more pronounced in the aftertaste of those with a drier finish. Fairly wellbalanced overall, with no single component being high in intensity; malt and fruitiness are more forward initially with a supportive bitterness and drying character coming on late.",
+        "flavor": "Has an initial soft, smooth, moderately malty flavor with a variable profile of toasty, biscuity, nutty, light caramel, or honey notes. Moderate to moderately high fruitiness, with a pear, orange, apple, or lemon character. Medium-low to low spicy, herbal, or floral hop character. Medium-high to medium-low bitterness, enhanced by optional low to very low peppery phenols. Dry to balanced finish, with hops becoming more pronounced in the aftertaste of those with a drier finish. Fairly well-balanced overall, with no single component being high in intensity; malt and fruitiness are more forward initially with a supportive bitterness and drying character coming on late.",
         "mouthfeel": "Medium to medium-light body. Smooth palate. Alcohol level is restrained, and any warming character should be low if present. Medium to medium-high carbonation.",
         "comments": "Most commonly found in the Flemish provinces of Antwerp, Brabant, Hainaut, and East Flanders. A Spéciale Belge Ale (Belgian Special Ale) in Belgium.",
         "history": "Created after a competition in 1904 to create a regional specialty beer to compete with imported British ales and continental lagers. De Koninck of Antwerp is the best-known modern example, making the beer since 1913.",
@@ -5472,7 +5472,7 @@
           }
         },
         "ingredients": "Variable grist with pale, character, and caramel malts. No adjuncts. English or continental hops. Fruity yeast with low phenols.",
-        "examples": "De Koninck Bolleke, De Ryck Special, Palm,Palm Dobble",
+        "examples": "De Koninck Bolleke, De Ryck Special, Palm ,Palm Dobbel",
         "style_guide": "BJCP2021",
         "type": "beer"
       },
@@ -5482,11 +5482,11 @@
         "category_id": "24",
         "style_id": "24C",
         "category_description": "This category contains the maltier to balanced, more highly flavored Belgian and French ales.",
-        "notes": "Three main variations are included in the style: the blond (blonde), the brown (brune), and the most traditionalamber (ambrée).",
+        "notes": "Three main variations are included in the style: the blond (blonde), the brown (brune), and the most traditional amber (ambrée).",
         "overall_impression": "A family of smooth, fairly strong, malty, lagered artisanal French beer with a range of malt flavors appropriate for the blond, amber, or brown color. All are malty yet dry, with clean flavors.Darker versions have more malt character, while paler versions can have more hops while still remaining malt-focused beers.",
         "aroma": "Prominent malty richness, often with a complex, light-to-moderate intensity, toasty and bready character. Low to moderate esters. Low spicy, peppery, or herbal hops optional. Generally quite clean, although stronger versions may have a light, spicy alcohol note as it warms.Paler versions are still malty but lack richer, deeper aromatics and may have a bit more hops.",
         "appearance": "Blond, amber, and brown variations exist, with the color varying",
-        "accordingly": "golden-blonde to reddish-bronze to chestnut brown. Clarity is brilliant to fair, but some haze is allowable. Well-formed head, generally white to off-white (varyingwith beer color), average persistence.",
+        "accordingly": "golden-blonde to reddish-bronze to chestnut brown. Clarity is brilliant to fair, but some haze is allowable. Well-formed head, generally white to off-white (varying with beer color), average persistence.",
         "flavor": "Medium to high malty richness, often with a toasty, biscuity, toffee, or light caramel character. Low to moderate esters and alcohol flavors. Medium-low hop bitterness, giving a malty balance to the palate and aftertaste. Medium-dry to dry finish, not sweet, cloying, or heavy.Low spicy, peppery, or herbal hop flavor optional.Malt flavor, depth, richness,intensity, and complexity increases with beer color. Darker versions will have more of an initial rich malty impression than paler versions but should not seem roasted. Paler versions can have slightly greater hop flavor.",
         "mouthfeel": "Medium to medium-light body, often with a smooth, creamy-silky character. Moderate to high carbonation. Moderate alcohol warming, but should never be hot.",
         "comments": "Cellar, musty, moldy, or rustic character often mentioned in literature are signs of mishandled imports, not fresh, authentic products. Age and oxidation can also increase fruitiness and caramel flavors, but increase harshness. While caramel and fruit can be part of the style, do not confuse the oxidation character for the proper base beer.",
@@ -5545,7 +5545,7 @@
           }
         },
         "ingredients": "Base malts vary by beer color, but usually include pale, Vienna, and Munich types. Crystal-type malts of varying color. Sugar adjuncts may be used. Lager or ale yeast fermented at cool ale temperatures, followed by long cold conditioning. Continental hops.",
-        "examples": "Ch’Ti Blonde, Jenlain Ambrée, La Choulette Brune, Russian River Perdition,Saint Sylvestre 3 Monts Blonde, Two Brothers Domaine Dupage",
+        "examples": "Ch’Ti Blonde, Jenlain Ambrée, La Choulette Brune, Russian River Perdition,Saint Sylvestre 3 Monts Blonde, Two Brothers Domaine DuPage",
         "style_guide": "BJCP2021",
         "type": "beer"
       },
@@ -5555,12 +5555,12 @@
         "category_id": "25",
         "style_id": "25A",
         "category_description": "This category contains the pale, well-attenuated, balanced to bitter beers, often more driven by yeast character than malt flavors, with generally higher alcohol (although a range exists within styles).",
-        "overall_impression": "A golden,moderately-strong Belgian ale with a pleasantly subtlecitrusy-spicy yeast complexity, smooth malty palate, and dry, soft finish.",
-        "aroma": "Light to moderate grainy-sweet, slightly toasty, or crackerymalt. Subtle to moderate yeast profile featuring fruity-citrusy esters (like oranges or lemons), and background spicy-peppery phenols. Light earthy or spicy hop notes optional. Light perfumy alcohol and suggestions of a light malty sweetness can givea slight honey- or sugar-like character. Subtle yet complex.",
+        "overall_impression": "A golden,moderately-strong Belgian ale with a pleasantly subtle citrusy-spicy yeast complexity, smooth malty palate, and dry, soft finish.",
+        "aroma": "Light to moderate grainy-sweet, slightly toasty, or crackery malt. Subtle to moderate yeast profile featuring fruity-citrusy esters (like oranges or lemons), and background spicy-peppery phenols. Light earthy or spicy hop notes optional. Light perfumy alcohol and suggestions of a light malty sweetness can give a slight honey- or sugar-like character. Subtle yet complex.",
         "appearance": "Deep yellow to deep gold color. Generally very clear. Large, dense, and creamy white to off-white head. Good head retention with Belgian lace.",
         "flavor": "Similar to the aroma, with the light to moderate grainy-sweet malt flavor being perceived first. Faint, lightly caramelized sugar or honey-like sweetness on palate.Medium bitterness, with the malt slightly more prominent in the balance. Moderate to low yeast profile with orange or lemon esters, and slight spicy-peppery phenols. Can have a light perfumy character. Light hop flavor, can be spicy or earthy, complementing yeast. Finishes medium-dry to dry, smooth, and soft, with light alcohol and malt in the aftertaste.",
         "mouthfeel": "Medium-high to high carbonation, can give mouth-filling bubbly sensation. Medium body. Light to moderate alcohol warmth, but smooth. Can be somewhat creamy.",
-        "comments": "Most commercial examples are in the 6.5 – 7% ABV range. Often has an almost lager-like character, which gives it a cleaner profile in comparison to many other Belgian styles. Flemish-speaking Belgians use the term Blond, while the French speakers spell it Blonde. Many monastic or artisanal Belgian beers are called Blond but those are notrepresentative of this style.",
+        "comments": "Most commercial examples are in the 6.5 – 7% ABV range. Often has an almost lager-like character, which gives it a cleaner profile in comparison to many other Belgian styles. Flemish-speaking Belgians use the term Blond, while the French speakers spell it Blonde. Many monastic or artisanal Belgian beers are called Blond but those are not representative of this style.",
         "history": "Relatively recent development to further appeal to European Pils drinkers, becoming more popular as it is heavily marketed and widely distributed. Despite claims of links back to 1200, the beer style was created after World War II and first popularized by Leffe.",
         "style_comparison": "Similar strength and balance as a Belgian Dubbel but gold in color and without the darker malt flavors. Similar character as a Belgian Strong Golden Ale or Belgian Tripel, although a bit maltier, not as bitter, and lower in alcohol.",
         "tags": "high-strength, pale-color, top-fermented, western-europe, traditional-style, balanced",
@@ -5631,8 +5631,8 @@
         "flavor": "A balance of fruity and spicy yeast, hoppy bitterness, and grainy malt with moderate to high bitterness, and a very dry finish. The fruity and spicy aspects are medium-low to medium-high, and hop flavor is low to medium, both with similar character as in the aroma (same descriptors apply). Malt is low to medium, with a soft, grainy palate. Very high attenuation, never with a sweet or heavy finish. Bitter, spicy aftertaste. Spices and herbs optional, but if used must be in harmony with the yeast. Sourness optional (see Comments).Darker versions will have more malt character, including flavors from the darker malts. Stronger versions will have greater malt intensity, and a light alcohol note.",
         "mouthfeel": "Light to medium-low body. Very high carbonation. Effervescent. Light warming alcohol optional. Sourness rare but optional (see Comments).Stronger versions can have up to medium body and be somewhat warming. Table versions have no warmth.",
         "comments": "This style generally describes the standard-strength pale version, followed by differences for variations in strength and color. Darker versions tend to have more malt character and less apparent hop bitterness, yielding a more balanced presentation. Stronger versions often have more malt flavor, richness, warmth, and body simply due to the higher gravity.There is no correlation between strength and color.Sourness is totally optional, and if present at low to moderate levels, it may substitute somewhat for bitterness in the balance. A Saison should not be both sour and bitter at the same time. The high attenuation may make the beer seem more bitter than the IBUs suggest. Pale versions are often more bitter and hoppy than darker versions. Yeast selection often drives the balance of fruity and spicy notes, and can change the character significantly; allow for a range of interpretations.Often called Farmhouse ales in the US, but this term is not common in Europe where they are simply part of a larger grouping of artisanal ales. Brettanomyces is not typical for this style; Saisons with Brett should be entered in the 28A Brett Beer style. A Grisette is a well-known type of Saison popular with miners; enter Grisette as 25B Saison, Session Strength, Comment: Grisette with wheat as the character grain.",
-        "history": "A provision ale from Wallonia, the French-speaking part of Belgium. Originally a lower-alcohol product so as to not debilitate farm and field workers, but tavern-strength products also existed. The best known modern saison, Saison Dupont, was first produced in the 1920s. Dupont’s super saison was first produced in 1954, and its brown version in the mid-1980s. Fantôme begain producing its ‘seasonal’ saisons in 1988. While the style retains its rustic image, they are now mostly made in large breweries.",
-        "style_comparison": "The pale, standard strength versions is like a more highly-attenuated, hoppy, and bitter Belgian Blond Ale with a stronger yeast character. At super strength and pale color, similar to a Belgian Tripel, but often with more of a grainy, rustic quality and sometimes with a spicier yeast character.",
+        "history": "A provision ale from Wallonia, the French-speaking part of Belgium. Originally a lower-alcohol product so as to not debilitate farm and field workers, but tavern-strength products also existed. The best known modern saison, Saison Dupont, was first produced in the 1920s. Dupont’s super saison was first produced in 1954, and its brown version in the mid-1980s. Fantôme began producing its ‘seasonal’ saisons in 1988. While the style retains its rustic image, they are now mostly made in large breweries.",
+        "style_comparison": "The pale, standard strength version is like a more highly-attenuated, hoppy, and bitter Belgian Blond Ale with a stronger yeast character. At super strength and pale color, similar to a Belgian Tripel, but often with more of a grainy, rustic quality and sometimes with a spicier yeast character.",
         "entry_instructions": "The entrant must specify the strength (table, standard, super) and the color (pale, dark). The entrant may identify character grains used.",
         "tags": "standard-strength, pale-color, top-fermented, western-europe, traditional-style, bitter",
         "original_gravity": {
@@ -5696,7 +5696,7 @@
         "category_id": "25",
         "style_id": "25C",
         "category_description": "This category contains the pale, well-attenuated, balanced to bitter beers, often more driven by yeast character than malt flavors, with generally higher alcohol (although a range exists within styles).",
-        "overall_impression": "A very pale, highly attenuated, strong Belgian ale that is more fruity and hoppy than spicy. Complex and delicate, the dry finish, light body, and high carbonationaccentuate the yeast and hop character.Sparkling carbonation and effervescent, forming a rocky white head.",
+        "overall_impression": "A very pale, highly attenuated, strong Belgian ale that is more fruity and hoppy than spicy. Complex and delicate, the dry finish, light body, and high carbonation accentuate the yeast and hop character.Sparkling carbonation and effervescent, forming a rocky white head.",
         "aroma": "A complex bouquet of fruity esters, herbal hops, and peppery alcohol over a nearly neutral malt base. The esters are moderate to high, often pome fruit, especially pear. Hops are herbal, floral, or spicy, low to moderate. Alcohol and phenols often have a peppery or perfumy quality, low to moderate. Alcohol perception should be soft, not hot or solventy. Nearly neutral malt, possibly slightly grainy-sweet.",
         "appearance": "Pale yellow to gold in color. Good clarity. Effervescent. Massive, long-lasting, rocky, white head resulting in characteristic Belgian lace on the glass as it fades.",
         "flavor": "Flavor profile similar to aroma (same descriptors and intensities apply) for esters, hops, malt, phenols, and alcohol. The pear-like esters, peppery alcohol, herbal hops, and soft malt flavors carry through the palate into the long, dry finish and aftertaste. Medium to high bitterness, accentuated by the dry finish and high carbonation, lasts into the aftertaste.",
@@ -5767,7 +5767,7 @@
         "style_id": "26A",
         "category_description": "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.",
         "overall_impression": "A blond, bitter, hoppy table beer that is very dry and highly carbonated. The aggressive fruity-spicy Belgian yeast character and high bitterness is forward in the balance, with a soft, supportive grainy-sweet malt palate, and a spicy-floral hop profile.",
-        "aroma": "Medium-low to medium-high Belgian yeast character, showing a fruity-spicy character along with medium-low to medium spicy or floral hops, rarely enhanced by light herbal or citrusy spice additions. Low to medium-low malt backdrop, withbready, crackery, grainy, or light honey notes. Fruit expression can vary widely (apple, pear, grapefruit, lemon, orange, peach, apricot). Phenols are typically like black pepper or clove. Bubblegum inappropriate.",
+        "aroma": "Medium-low to medium-high Belgian yeast character, showing a fruity-spicy character along with medium-low to medium spicy or floral hops, rarely enhanced by light herbal or citrusy spice additions. Low to medium-low malt backdrop, with bready, crackery, grainy, or light honey notes. Fruit expression can vary widely (apple, pear, grapefruit, lemon, orange, peach, apricot). Phenols are typically like black pepper or clove. Bubblegum inappropriate.",
         "appearance": "Pale yellow to medium gold color. Generally good clarity, with a moderate-sized, persistent, billowy white head with characteristic lacing.",
         "flavor": "Initial malty flavor is light and has a honeyed biscuit, bready, or cracker character. Grainy but soft malt palate, and a crisp, dry, hoppy-bitter finish. Moderate spicy or floral hop flavor on the palate. Moderate esters similar in character to aroma. Light to moderate spicy phenols as found in the aroma. Medium to high bitterness, accentuated by dryness.The yeast and hop character lasts into the aftertaste.",
         "mouthfeel": "Medium-light to medium body. Smooth. Medium-high to high carbonation, can be somewhat prickly. Should not have noticeable alcohol warmth.",
@@ -5908,7 +5908,7 @@
         "category_description": "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.",
         "overall_impression": "A strong,pale, somewhat spicy Belgian ale with a pleasant rounded malt flavor, firm bitterness, and dry finish. Quite aromatic, with spicy, fruity, and light alcohol notes combining with the supportive clean malt character to produce a surprisingly drinkable beverage considering the high alcohol content.",
         "aroma": "Complex but seamless bouquet of moderate to significant spiciness, moderate fruity esters, low alcohol,low hops, and light malt. Generous spicy, peppery, sometimes clove-like phenols. Esters often reminiscent of citrus fruit, like oranges or lemons, but may sometimes have a slight ripe banana character. A low yet distinctive spicy, floral, sometimes perfumy hop character is optional. Alcohols are soft, spicy, and low in intensity. The malt character is light, with a soft, slightly grainy-sweet, or slightly honey-like impression.",
-        "appearance": "Deep yellow to pale amber in color. Good clarity. Effervescent. Long-lasting, creamy, rocky, white head resulting in characteristic Belgian laceon the glass as it fades.",
+        "appearance": "Deep yellow to pale amber in color. Good clarity. Effervescent. Long-lasting, creamy, rocky, white head resulting in characteristic Belgian lace on the glass as it fades.",
         "flavor": "Flavor profile similar to aroma (same descriptors apply) for malt, esters, phenols, alcohol, and hops. Esters low to moderate, phenols low to moderate, hops low to moderate, alcohol low, all well combined in a coherent presentation. Medium to high bitterness, accentuated by a dry finish. Moderate bitterness in the aftertaste with substantial spicy-fruity yeast character.Should not be sweet.",
         "mouthfeel": "Medium-light to medium body, although lighter than the substantial gravity would suggest. Highly carbonated. The alcohol content is deceptive, and has little to no obvious warming sensation. Effervescent. Should not be heavy.",
         "comments": "High in alcohol but does not taste strongly of alcohol. The best examples are sneaky, not obvious. High carbonation and attenuation helps bring out the many flavors and to increase the perception of a dry finish. Most traditional versions have at least 30 IBUs and are very dry.",
@@ -5981,7 +5981,7 @@
         "appearance": "Deep amber to deep coppery-brown in color (dark in the style name implies more deeply colored than golden, not black). Huge, dense, moussy, persistent cream- to light tan-colored head. Usually clear.",
         "flavor": "Rich and complex maltiness, but not heavy in the finish. The flavor character is similar to the aroma (same malt, ester, phenol, alcohol, and hop comments apply here as well). Moderately malty-rich on the palate, which can have a sweet impression if bitterness is low. Usually moderately dry to dry finish, although may be up to moderately sweet. Medium-low to moderate bitterness; alcohol provides some of the balance to the malt. Generally malty-rich balance, but can be fairly even with bitterness. The complex and varied flavors should blend smoothly and harmoniously, and often benefit from age. The finish should not be heavy or syrupy.",
         "mouthfeel": "High carbonation but not sharp. Smooth but noticeable alcohol warmth. Body can range from medium-light to medium-full and creamy. Most are medium-bodied.",
-        "comments": "Also known as a Belgian Quad, mainly outside of Belgium (Quadruple is the name of a specific beer). Has a wider range of interpretation than manyother Belgian styles. Traditional versions tend to be drier than many modern commercial versions, which can be rather sweet and full-bodied. Manyexamples are simply known by their strength or color designation. Some might be labeled Grand Cru, but this is more of a statement of quality than style.",
+        "comments": "Also known as a Belgian Quad, mainly outside of Belgium (Quadruple is the name of a specific beer). Has a wider range of interpretation than many other Belgian styles. Traditional versions tend to be drier than many modern commercial versions, which can be rather sweet and full-bodied. Many examples are simply known by their strength or color designation. Some might be labeled Grand Cru, but this is more of a statement of quality than style.",
         "history": "Westvleteren started making their version just before World War II, with Chimay and Rochefort adding their examples just after. Other monastic breweries created products towards the end of the 20th century, but some secular breweries began producing similar beers starting around 1960.",
         "style_comparison": "Like a larger Belgian Dubbel, with a fuller body and increased malt richness. Not as bitter or hoppy as a Belgian Tripel, but of similar strength.",
         "tags": "very-high-strength, amber-color, top-fermented, western-europe, traditional-style, malty",
@@ -6052,7 +6052,7 @@
         "appearance": "Variable by base style. Clarity can be variable, and depends on the base style and ingredients used. Some haze is not necessarily a fault.",
         "flavor": "Variable by base style. Brett character may range from minimal to aggressive. Can be quite fruity (e.g., tropical fruit, berry, stone fruit, citrus), or have some smoky, earthy, or barnyard character. Should not be unpleasantly funky, such as Band-Aid, fetid, nail polish remover, cheese, etc. Always fruitier when young, gaining more funk with age. May not be lactic. Malt flavors are often less pronounced than in the base style, leaving a beer most often dry and crisp due to high attenuation by the Brett.",
         "mouthfeel": "Variable by base style. Generally has a light body, lighter than what might be expected from the base style but an overly thin body is a fault. Generally moderate to high carbonation. Head retention is variable, but often less than the base style.",
-        "comments": "The base style describes most of the character of these beers, but the addition of Brett ensures a drier, thinner, and often fruitier and funkier product. Younger versions are brighter and fruitier, while older ones possess more depth of funk and may lose more of the base style character. The Brett character should always meld with the style; these beers should never be a ‘Brett bomb’. WhileBrettcan produce low levels of organic acids, itis not a primary beer souring method.",
+        "comments": "The base style describes most of the character of these beers, but the addition of Brett ensures a drier, thinner, and often fruitier and funkier product. Younger versions are brighter and fruitier, while older ones possess more depth of funk and may lose more of the base style character. The Brett character should always meld with the style; these beers should never be a ‘Brett bomb’. While Brett can produce low levels of organic acids, it is not a primary beer souring method.",
         "history": "Modern American craft beer interpretations of Belgian wild ales, or experimentations inspired by Belgian wild ales or historical English beers with Brett. So-called 100% Brett beers gained popularity after the year 2000, but this was when S. Trois was thought to be a Brett strain (which it isn’t).Brettused in conjunction with a Sacch fermentation is standard practice now.",
         "style_comparison": "Compared to the same beer style without Brett, a Brett Beer will be drier, more highly attenuated, fruitier, lighter in body, and slightly funkier as it ages. Less sourness and depth than Belgian ‘wild’ ales.",
         "entry_instructions": "The entrant must specify either a Base Style,or provide a description of the ingredients, specs, or desired character. The entrant may specify the strains of Brett used.",
@@ -6070,7 +6070,7 @@
         "style_id": "28B",
         "category_description": "The name American Wild Ale is commonly used by craft brewers and homebrewers. However, the word Wild does not imply that these beers are necessarily spontaneously-fermented; rather, it indicates that they are influenced by microbes other than traditional brewer’s yeasts, or perhaps that they are mixed-fermentation beers. The use of the word American does not mean that the beer has to be based on a Classic Style American beer style, or that the methods are solely practiced in the United States. Base styles in this category do not have to be Classic Styles at all (although they can be); something like, “blond ale, 7%” would be fine, since the underlying style is often lost under the fermentation character.This category is intended for a wide range of beers that do not fit traditional European sour, wild, or spontaneously-fermented styles. All of the styles in this category are Specialty-TypeBeers where many creative interpretations are possible, and the styles are defined only by the use of specific fermentation profiles and ingredients. As specialty styles, the mandatory description provided by the entrant is of the utmost importance to the judge.The styles in this category are differentiated by the types of yeast and bacteria used – see the preamble to each style for more information. We use the conversational shorthand terms used in the brewing industry: Brett for Brettanomyces, Sacch for Saccharomyces, Lacto for Lactobacillus, and Pedio for Pediococcus. See the Glossary for additional information. The Wild Specialty Beer style is for beers for other styles within this category when Specialty-Type Ingredients are added. Background levels of oak may be used in all styles within this category, but beers aged in other woods with unique flavors or barrels that contained other alcohol products must be entered in the Wild Specialty Beer style.",
         "notes": "Intended for beer fermented with any combination of Sacch, Lacto, Pedio, and Brett (or additional yeast or bacteria), with or without oak aging (except if the beer fits instead in 28A or 28D).",
-        "overall_impression": "A sour andfunky version of a base style of beer.",
+        "overall_impression": "A sour and funky version of a base style of beer.",
         "aroma": "Variable by base style. The contribution of non-Sacch microbes should be noticeable to strong, and often contribute a sour and funky, wild note. The best examples will display a range of aromatics, rather than a single dominant character. The aroma should be inviting, not harsh or unpleasant.",
         "appearance": "Variable by base style. Clarity can be variable; some haze is not a fault. Head retention can be poor.",
         "flavor": "Variable by base style. Look for an agreeable balance between the base beer and the fermentation character. A range of results is possible from fairly high acidity and funk to a subtle, pleasant, harmonious beer. The best examples are pleasurable to drink with the esters and phenols complementing the malt or hops. The wild character can be prominent, but does not need to be dominating in a style with an otherwise strong malt or hop profile. Acidity should be firm yet enjoyable, and ranging from clean to complex, but should not be biting or vinegary; prominent, objectionable, or offensive acetic acid is a fault. Bitterness tends to be low, especially as sourness increases.",
@@ -6092,16 +6092,16 @@
         "category_id": "28",
         "style_id": "28C",
         "category_description": "The name American Wild Ale is commonly used by craft brewers and homebrewers. However, the word Wild does not imply that these beers are necessarily spontaneously-fermented; rather, it indicates that they are influenced by microbes other than traditional brewer’s yeasts, or perhaps that they are mixed-fermentation beers. The use of the word American does not mean that the beer has to be based on a Classic Style American beer style, or that the methods are solely practiced in the United States. Base styles in this category do not have to be Classic Styles at all (although they can be); something like, “blond ale, 7%” would be fine, since the underlying style is often lost under the fermentation character.This category is intended for a wide range of beers that do not fit traditional European sour, wild, or spontaneously-fermented styles. All of the styles in this category are Specialty-TypeBeers where many creative interpretations are possible, and the styles are defined only by the use of specific fermentation profiles and ingredients. As specialty styles, the mandatory description provided by the entrant is of the utmost importance to the judge.The styles in this category are differentiated by the types of yeast and bacteria used – see the preamble to each style for more information. We use the conversational shorthand terms used in the brewing industry: Brett for Brettanomyces, Sacch for Saccharomyces, Lacto for Lactobacillus, and Pedio for Pediococcus. See the Glossary for additional information. The Wild Specialty Beer style is for beers for other styles within this category when Specialty-Type Ingredients are added. Background levels of oak may be used in all styles within this category, but beers aged in other woods with unique flavors or barrels that contained other alcohol products must be entered in the Wild Specialty Beer style.",
-        "notes": "Intended for variations of a Base Stylebeer from style 28A, 28B, or 28D. These variations may include the additionof one or more Specialty-TypeIngredients; aging in non-traditional wood varieties that impart a significant and identifiable wood character (e.g., Spanish Cedar, Amburana); oraging in barrels previously containing another alcohol (e.g., spirits, wine, cider).",
+        "notes": "Intended for variations of a Base Stylebeer from style 28A, 28B, or 28D. These variations may include the addition of one or more Specialty-TypeIngredients; aging in non-traditional wood varieties that impart a significant and identifiable wood character (e.g., Spanish Cedar, Amburana); or aging in barrels previously containing another alcohol (e.g., spirits, wine, cider).",
         "overall_impression": "An American Wild Ale with fruit, herbs, spices, or other Specialty-Type Ingredients.",
-        "aroma": "Variable by base style. The Specialty-Type Ingredients should be evident, as well as thedefining characteristics of a wild fermentation per the base style. The best examples will blend the aromatics from the fermentation with the special ingredients, creating an aroma that may be difficult to attribute precisely.",
+        "aroma": "Variable by base style. The Specialty-Type Ingredients should be evident, as well as the defining characteristics of a wild fermentation per the base style. The best examples will blend the aromatics from the fermentation with the special ingredients, creating an aroma that may be difficult to attribute precisely.",
         "appearance": "Variable by base style, generally showing a color, tint, or hue from any Specialty-Type Ingredient (especially if fruit is used) in both the beer and the head. Clarity can be variable; some haze is not a fault. Head retention is often poor.",
-        "flavor": "Variable by base style. The Specialty-Type Ingredients should be evident, as well as thedefining characteristics of a wild fermentation per the base style. If fruit was fermented, the sweetness is generally gone so that only the fruit esters typically remain. Fruit and other Specialty-Type Ingredients can add sourness of their own; if so, the sourness could be prominent, but should not be overwhelming. The acidity and tannin from any fruit or other Specialty-Type Ingredients can both enhance the dryness of the beer, so care must be taken with the balance. The acidity should enhance the perception of any fruit flavor, not detract from it. Wood notes, if present, add flavor but should be balanced.",
+        "flavor": "Variable by base style. The Specialty-Type Ingredients should be evident, as well as the defining characteristics of a wild fermentation per the base style. If fruit was fermented, the sweetness is generally gone so that only the fruit esters typically remain. Fruit and other Specialty-Type Ingredients can add sourness of their own; if so, the sourness could be prominent, but should not be overwhelming. The acidity and tannin from any fruit or other Specialty-Type Ingredients can both enhance the dryness of the beer, so care must be taken with the balance. The acidity should enhance the perception of any fruit flavor, not detract from it. Wood notes, if present, add flavor but should be balanced.",
         "mouthfeel": "Variable by base style. Generally has a light body, lighter than what might be expected from the base style. Generally moderate to high carbonation; carbonation should balance the base style if one is declared. The presence of tannin from some Specialty-Type ingredients (often fruit or wood) can provide a slight astringency, enhance the body, or make the beer seem drier than it is.",
         "comments": "This style is intended for fruited (and other added Specialty-TypeIngredient) versions of other styles within Category 28, not variations of European wild or sour Classic Styles. Fruited versions of Lambic should be entered in 23F Fruit Lambic. Fruited versions of other sour Classic Styles (e.g., Flanders Red, Oud Bruin, Gose, Berliner Weisse) should be entered in 29A Fruit Beer. Beers with sugars and unfermented fruit added post-fermentation should be entered in 29C Specialty Fruit Beer.",
         "history": "Modern American craft beer interpretations of Belgian wild ales, or experimentations inspired by Belgian wild ales.",
         "style_comparison": "Like a fruit, herb, spice, or wood beer, but sour or funky.",
-        "entry_instructions": "Entrant must specify anySpecialty-Type Ingredient (e.g., fruit, spice, herb, or wood) used. Entrant must specify eithera description of the beer, identifying yeast or bacteria used and either a Base Style, or the ingredients, specs, or target character of the beer. A general description of the special nature of the beer can cover all the required items.",
+        "entry_instructions": "Entrant must specify anySpecialty-Type Ingredient (e.g., fruit, spice, herb, or wood) used. Entrant must specify either a description of the beer, identifying yeast or bacteria used and either a Base Style, or the ingredients, specs, or target character of the beer. A general description of the special nature of the beer can cover all the required items.",
         "vital_statistics": "Variable by base style.",
         "tags": "wild-fermentation, north-america, craft-style, specialty-beer, sour, fruit",
         "ingredients": "Virtually any style of beer. Any combination of Sacch, Brett, Lacto, Pedio, or other similar fermenters. Can also be a blend of styles. While cherries, raspberries, and peaches are most common, other fruits can be used as well. Vegetables with fruit-like characteristics (e.g., chile, rhubarb, pumpkin) may also be used. Wood or barrel aging is very common, but not required. Wood with unusual or unique flavor characteristics, or wood previously in contact with other types of alcohol is allowable.",
@@ -6121,7 +6121,7 @@
         "appearance": "Very pale in color. Clarity ranges from clear to somewhat hazy. Large, dense, white head with poor retention. Effervescent.",
         "flavor": "Clean lactic sourness dominates and can be quite strong. Some complementary, bready, biscuit, crackery,or grainy flavor is generally noticeable. Hop bitterness is undetectable. Never vinegary or bitingly acidic. Pale fruit character can be moderate including a citrusy-lemony or tart apple fruitiness may be detected. Finish is off-dry to dry. Balance dominated by sourness, but some malt and estery fruit flavor should be present. No hop flavor. Clean.",
         "mouthfeel": "Light body. Moderate to high carbonation. Never hot, although higher gravity examples can have a warming alcohol character. Crisp acidity.",
-        "comments": "A stronger version of a Berliner Weisse-type beer with less restrictive grist, and no Brett. This beer style istypically are used as a base for modern beers that are heavily flavored with fruit, spices, sugars, etc. – those should be entered in 28C Wild Specialty Beer.",
+        "comments": "A stronger version of a Berliner Weisse-type beer with less restrictive grist, and no Brett. This beer style is typically used as a base for modern beers that are heavily flavored with fruit, spices, sugars, etc. – those should be entered in 28C Wild Specialty Beer.",
         "history": "German brewing scientist, Otto Francke, developed what was to become known as the Francke acidification process which allowed the traditional mixed-culture Berliner Weiss methods to be sped up and more consistent; this is also known as kettle souring. Many modern commercial sour beer examples use this method for rapid production, and as an alternative to complex barrel production.",
         "style_comparison": "Lower gravity examples can be very much like a Brett-free Berliner Weisse. Compared to a Lambic, is generally not as acidic and has a clean lactic sourness with restrained to below sensory threshold funk. Higher in alcohol content than both.",
         "tags": "pale-color, top-fermented, sour",
@@ -6175,7 +6175,7 @@
             "value": 3
           }
         },
-        "ingredients": "Most or all of the grist is pale, Pils, or wheat malt in any combination. Lightly-kilned malts for more malt depth may be employed. Carapils-type malts can be used for body.Pale sugars can be used to increase gravity without body. No lactose or maltodextrin. Maybe be produced by kettle souring, co-fermentation culture (yeast and LAB), or using specialty yeast that produce lactic acid. No Brett.",
+        "ingredients": "Most or all of the grist is pale, Pils, or wheat malt in any combination. Lightly-kilned malts for more malt depth may be employed. Carapils-type malts can be used for body. Pale sugars can be used to increase gravity without body. No lactose or maltodextrin. Maybe be produced by kettle souring, co-fermentation culture (yeast and LAB), or using specialty yeast that produce lactic acid. No Brett.",
         "examples": "Rarely found, as this style is typically the base for other Specialty-Type Beers.",
         "style_guide": "BJCP2021",
         "type": "beer"
@@ -6190,9 +6190,9 @@
         "aroma": "Varies by base style. The fruit character should be noticeable in the aroma; however, some fruit (e.g., raspberries, cherries) have stronger aromas and are more distinctive than others (e.g., blueberries, strawberries) – allow for a range of fruit character and intensities from subtle to aggressive. Hop aroma may be lower than in the base style to better show the fruit character. The fruit should add an extra complexity, but not be so prominent as to unbalance the resulting presentation.",
         "appearance": "Varies by base style and special ingredients. Lighter-colored beer should show distinctive ingredient colors, including in the head. The color of fruit in beer is often lighter than the flesh of the fruit itself and may take on slightly different shades. Variable clarity, although haze is generally undesirable. Some ingredients may impact head retention.",
         "flavor": "Varies by base style. As with aroma, distinctive fruit flavors should be noticeable, and may range in intensity from subtle to aggressive, but the fruit character should not be so artificial or inappropriately overpowering as to suggest a ‘fruit juice drink.’ Bitterness, hop and malt flavors, alcohol content, and fermentation byproducts, such as esters, should be appropriate for the base style, but be harmonious and balanced with the distinctive fruit flavors present.Fruit generally adds flavor not sweetness, since fruitsugars usually fully ferment,thus lightening the flavor and drying out the finish. However, residual sweetness is not necessarily a negative characteristic unless it has a raw, unfermented quality. Some fruit may add sourness, bitterness, and tannins, which must be balanced in the resulting flavor profile.",
-        "mouthfeel": "Varies by base style. Fruitoften decreases body, and makes the beer seem lighter on the palate. Some smaller and darker fruits may add a tannic depth, but this astringency should not overwhelm the base beer.",
+        "mouthfeel": "Varies by base style. Fruit often decreases body, and makes the beer seem lighter on the palate. Some smaller and darker fruits may add a tannic depth, but this astringency should not overwhelm the base beer.",
         "comments": "The description of the beer is critical for evaluation; judges should think more about the declared concept than trying to detect each individual ingredient. Balance, drinkability, and execution of the theme are the most important deciding factors. The fruit should complement the original style and not overwhelm it. Base style attributes will be different after the addition of fruit; do not expect the beer to taste identical to the unadulterated base style.Fruit Beers based on a Classic Style should be entered in this style, except Lambic – there is a special style for Fruit Lambic (23F). Fruited sour or mixed fermentation beers without a Classic Style base should be entered in the 28C Wild Specialty Beer. Fruited versions of sour Classic Style beers (e.g., Flanders Red, Oud Bruin, Gose, Berliner Weisse) should be entered in 29A Fruit Beer. Fruit-based versions of Classic Styles where spices are an inherent part of the Classic Style’s definition (e.g., Witbier, Gose) do not count as a Spice Beer for entering purposes.",
-        "entry_instructions": "The entrant must specify the type(s) of fruit used. Entrant must specify a description of the beer, identifying either a Base Styleor the ingredients, specs, or target character of the beer. A general description of the special nature of the beer can cover all the required items.",
+        "entry_instructions": "The entrant must specify the type(s) of fruit used. Entrant must specify a description of the beer, identifying either a Base Style or the ingredients, specs, or target character of the beer. A general description of the special nature of the beer can cover all the required items.",
         "vital_statistics": "OG, FG, IBUs, SRM, and ABV will vary depending on the underlying base beer, but the fruit will often be reflected in the color.",
         "tags": "specialty-beer, fruit",
         "examples": "21st Amendment Watermelon Wheat, Anderson Valley Blood Orange Gose, Avery Liliko’i Kepolo, Ballast Point Grapefruit Sculpin, Bell’s Cherry Stout, Founders Rübæus",
@@ -6209,10 +6209,10 @@
         "overall_impression": "A tasteful union of fruit, spice, and beer, but still recognizable as beer. The fruit and spice character should each be evident but in balance with the beer, not so forward as to suggest an artificial product.",
         "aroma": "Varies by base style. The fruit and spice character should be noticeable in the aroma; however, note that some fruit and spices (e.g., raspberries, cherries, cinnamon, ginger) have stronger aromas and are more distinctive than others (e.g., blueberries, strawberries) – allow for a range of fruit and spice character and intensity from subtle to aggressive. Hop aroma may be lower than in the base style to better show the specialty character. The specialty ingredients should add an extra complexity, but not be so prominent as to unbalance the resulting presentation.",
         "appearance": "Varies by base style and special ingredients. Lighter-colored beer should show distinctive ingredient colors, including in the head. The color of fruit in beer is often lighter than the flesh of the fruit itself and may take on slightly different shades. Variable clarity, although haze is generally undesirable. Some ingredients may impact head retention.",
-        "flavor": "Varies by base style. As with aroma, distinctive fruit and spice flavors should be noticeable, and may range in intensity from subtle to aggressive. The fruit character should not be so artificial or inappropriately overpowering as to suggest a spiced fruit juice drink. Hop bitterness, flavor, malt flavors, alcohol content, and fermentation byproducts, such as esters, should be appropriate to the base style, but be harmonious and balanced with the distinctive fruit and spice flavors present. Fruit generally add flavor not sweetness, since fruit sugars usually fully ferment, thus lightening the flavor and drying out the finish. However, residual sweetness is not necessarily a negative characteristic unless it has a raw, unfermented quality. Some ingredients may add sourness, bitterness, and tannins, which must be balanced in the resulting flavor profile.",
-        "mouthfeel": "Varies by base style. Fruitoften decreases body, and makes the beer seem lighter on the palate. Some smaller and darker fruits may add a tannic depth, but this astringency should not overwhelm the base beer. SHVs may increase or decrease body. Some SHVs may add a bit of astringency, although a “raw” spice character is undesirable.",
+        "flavor": "Varies by base style. As with aroma, distinctive fruit and spice flavors should be noticeable, and may range in intensity from subtle to aggressive. The fruit character should not be so artificial or inappropriately overpowering as to suggest a spiced fruit juice drink. Hop bitterness, flavor, malt flavors, alcohol content, and fermentation byproducts, such as esters, should be appropriate to the base style, but be harmonious and balanced with the distinctive fruit and spice flavors present. Fruit generally adds flavor not sweetness, since fruit sugars usually fully ferment, thus lightening the flavor and drying out the finish. However, residual sweetness is not necessarily a negative characteristic unless it has a raw, unfermented quality. Some ingredients may add sourness, bitterness, and tannins, which must be balanced in the resulting flavor profile.",
+        "mouthfeel": "Varies by base style. Fruit often decreases body, and makes the beer seem lighter on the palate. Some smaller and darker fruits may add a tannic depth, but this astringency should not overwhelm the base beer. SHVs may increase or decrease body. Some SHVs may add a bit of astringency, although a “raw” spice character is undesirable.",
         "comments": "The description of the beer is critical for evaluation; judges should think more about the declared concept than trying to detect each individual ingredient. Balance, drinkability, and execution of the theme are the most important deciding factors. The specialty ingredients should complement the original style and not overwhelm it. Base style attributes will be different after the addition of fruit and spices; do not expect the beer to taste identical to the unadulterated base style.",
-        "entry_instructions": "The entrant must specify the type of fruit, and the type of SHV used; individual SHV ingredients do not need to be specified if a well-known blend of spices is used (e.g., apple pie spice).Entrant must specify a description of the beer, either a Base Styleor the ingredients, specs, or target character of the beer. A general description of the special nature of the beer can cover all the required items.",
+        "entry_instructions": "The entrant must specify the type of fruit, and the type of SHV used; individual SHV ingredients do not need to be specified if a well-known blend of spices is used (e.g., apple pie spice).Entrant must specify a description of the beer, either a Base Style or the ingredients, specs, or target character of the beer. A general description of the special nature of the beer can cover all the required items.",
         "vital_statistics": "OG, FG, IBUs, SRM, and ABV will vary depending on the underlying base beer, but the fruit will often be reflected in the color.",
         "tags": "specialty-beer, fruit, spice",
         "examples": "Cigar City Margarita Gose, Firestone Walker Chocolate Cherry Stout, Golden Road Spicy Mango Cart, Kona Island Colada Cream Ale, New Glarus Blueberry Cocoa Stout, Sun King Orange Vanilla Sunlight",
@@ -6226,16 +6226,16 @@
         "style_id": "29C",
         "category_description": "The Fruit Beer category is for beer made with any fruit or combination of fruit under the definitions of this category. The culinary, not botanical, definition of fruit is used here – fleshy, seed-associated structures of plants that are sweet or sour, and edible in the raw state. Examples include pome fruit (apple, pear, quince), stone fruit (cherry, plum, peach, apricot, mango, etc.), berries (any fruit with the word ‘berry’ in it), currants, citrus fruit, dried fruit (dates, prunes, raisins, etc.), tropical fruit (banana, pineapple, mango, guava, passionfruit, papaya, etc.), figs, pomegranate, prickly pear, and so on. It does not mean spices, herbs, or vegetables as defined in Category 30 – especially botanical fruit treated as culinary vegetables. Basically, if you have to justify a fruit using the word “technically” as part of the description, then that’s not what we mean.See the Introduction to Specialty-Type Beer section for additional comments, particularly on evaluating the balance of added ingredients with the base beer.",
         "notes": "A Specialty Fruit Beer is a Fruit Beer with some additional ingredients, such as fermentable sugars (e.g., honey, brown sugar, invert sugar), sweeteners (e.g., lactose), adjuncts, alternative grains, or other special ingredients added, or some additional process applied. A Specialty Fruit Beer can use any style within the Fruit Beer category as a base style (currently, 29A, 29B, or 29D).",
-        "overall_impression": "A appealing combination of fruit, sugar, and beer, but still recognizable as a beer. The fruit and sugar character should both be evident but in balance with the beer, not so forward as to suggest an artificial product.",
+        "overall_impression": "An appealing combination of fruit, sugar, and beer, but still recognizable as a beer. The fruit and sugar character should both be evident but in balance with the beer, not so forward as to suggest an artificial product.",
         "aroma": "Same as Fruit Beer, except that some additional fermentables (e.g., honey, molasses) may add an aroma component. Whatever additional aroma component is present should be in balance with the fruit and the beer components, and be a pleasant combination.",
         "appearance": "Same as Fruit Beer.",
         "flavor": "Same as Fruit Beer, except that some additional fermentables (e.g., honey, molasses) may add a flavor component. Whatever additional flavor component is present should be in balance with the fruit and the beer components, and be a pleasant combination. Added sugars should not have a raw, unfermented flavor. Some added sugars will have unfermentable elements that may provide a fuller and sweeter finish; fully fermentable sugars may thin out the finish.",
         "mouthfeel": "Same as Fruit Beer, although depending on the type of sugar added, could increase or decrease the body.",
         "comments": "If the additional fermentables or processes do not add a distinguishable character to the beer, enter it as one of the other (non-Specialty) Fruit Beer styles and omit a description of the extra ingredients or processes.",
-        "entry_instructions": "The entrant must specify the type of fruit used. The entrant must specify the type of additional ingredient (per the introduction) or special process employed.Entrant must specify a description of the beer, identifying either a Base Styleor the ingredients, specs, or target character of the beer. A general description of the special nature of the beer can cover all the required items.",
+        "entry_instructions": "The entrant must specify the type of fruit used. The entrant must specify the type of additional ingredient (per the introduction) or special process employed.Entrant must specify a description of the beer, identifying either a Base Style or the ingredients, specs, or target character of the beer. A general description of the special nature of the beer can cover all the required items.",
         "vital_statistics": "OG, FG, IBUs, SRM, and ABV will vary depending on the underlying base beer, but the fruit will often be reflected in the color.",
         "tags": "specialty-beer, fruit",
-        "examples": "The Bruery Goses are Red,New Planet Raspberry Ale, Tired Hands Strawberry Milkshake IPA, WeldWerks Piña Colada IPA",
+        "examples": "The Bruery Goses are Red, New Planet Raspberry Ale, Tired Hands Strawberry Milkshake IPA, WeldWerks Piña Colada IPA",
         "style_guide": "BJCP2021",
         "type": "beer"
       },
@@ -6247,15 +6247,15 @@
         "category_description": "The Fruit Beer category is for beer made with any fruit or combination of fruit under the definitions of this category. The culinary, not botanical, definition of fruit is used here – fleshy, seed-associated structures of plants that are sweet or sour, and edible in the raw state. Examples include pome fruit (apple, pear, quince), stone fruit (cherry, plum, peach, apricot, mango, etc.), berries (any fruit with the word ‘berry’ in it), currants, citrus fruit, dried fruit (dates, prunes, raisins, etc.), tropical fruit (banana, pineapple, mango, guava, passionfruit, papaya, etc.), figs, pomegranate, prickly pear, and so on. It does not mean spices, herbs, or vegetables as defined in Category 30 – especially botanical fruit treated as culinary vegetables. Basically, if you have to justify a fruit using the word “technically” as part of the description, then that’s not what we mean.See the Introduction to Specialty-Type Beer section for additional comments, particularly on evaluating the balance of added ingredients with the base beer.",
         "notes": "Originally a local Italian style that subsequently inspired brewers in grape-growing regions worldwide to produce versions showcasing local varietals. See X3 Italian Grape Ale for the local version.",
         "overall_impression": "Combines the profile of a sparkling wine and a relatively neutral base beer allowing the aromatic qualities of the grape to blend pleasantly with hop and yeast aromatics. Can be in a range from refreshing to complex.",
-        "aroma": "Aromatic characteristics of the varietal grape are noticeable but should not dominate. The grape character should meld well with the underlyingbase malt character. While hop aroma is usually restrained, it can range from medium-low to entirely absent. Fermentation is usually quite clean but can have delicate spice and fruity esters. Banana, bubblegum, and the like are considered faults.",
-        "appearance": "Color can range from pale golden to ruby but thoseusing red grapestend towards burgundy. These darker colors may also come from using cooked or concentrated grape products, never from specialty dark grains. White to reddish head with generally a medium-low retention. Clarity is generally good. Never hazy.",
+        "aroma": "Aromatic characteristics of the varietal grape are noticeable but should not dominate. The grape character should meld well with the underlying base malt character. While hop aroma is usually restrained, it can range from medium-low to entirely absent. Fermentation is usually quite clean but can have delicate spice and fruity esters. Banana, bubblegum, and the like are considered faults.",
+        "appearance": "Color can range from pale golden to ruby but those using red grapes tend towards burgundy. These darker colors may also come from using cooked or concentrated grape products, never from specialty dark grains. White to reddish head with generally a medium-low retention. Clarity is generally good. Never hazy.",
         "flavor": "As with the aroma, grape character may range from subtle to medium-high intensity, and be most prominent. Fruit flavors (stone, tropical, berries, etc.) as appropriate for the variety of grape. Darker red grapes can contribute more rustic flavors (e.g.,earthy, tobacco, leather). The malt character is supportive, not robust and usually of the pale, lightly kilned varieties. Very low levels of pale crystal malts are allowed but roasted or strong chocolate character is always inappropriate. Bitterness is generally low and hop flavors can be low to non-existent. Mild tart notes, due to variety and amount of grape used, is common and may help to improve the digestibility but should not near ‘sour’ threshold. Complementary oak is optional but a funky Brett character should not be present. Clean fermentation.",
         "mouthfeel": "Medium-high to high carbonation improves the perception of aroma. Body is generally from low to medium and some acidity can contribute to increased perception of dryness. Finish is exceedingly dry and crisp. Strong examples may show some warming.",
         "comments": "Strengths can be as low as 4.5% or as high as 12.5%, but most commonly in the range listed. Perception of color varies widely based on tint of added fruit.",
         "history": "Initially brewed at Birrificio Montegioco and Birrificio Barley in 2006-2007. Became more popular after being published in the 2015 Guidelines as Italian Grape Ale (IGA), and inspired many local variations in other countries.Characteristic",
         "ingredients": "Pils or pale base malt, limited pale crystal or wheat malts. Grape must(red or white varieties, typically fresh must) is usually 15 – 20% of the total grist, but can exceed 40%. The must is fermented with the beer, not a blending of wine and beer. Fruity-spicy yeast are most common but neutral varieties can be used. Hops should be selected to complement the overall profile. This beer is not dry-hopped.Oak is allowable, but not required, and it should not be overpowering, or at levels stronger than found in wine.",
-        "style_comparison": "Similar base asseveral Belgian styles, likeBelgian Blonde, Saison, and Belgian Single, but with grapes. Higher strength examples are similar to Belgian Tripel or Belgian Golden Strong Ale, but with grapes. Not funky like Fruit Lambic.",
-        "entry_instructions": "The entrant must specify the type of grape used. The entrant mayprovide additional information about the base style or characteristic ingredients.",
+        "style_comparison": "Similar base as several Belgian styles, like Belgian Blonde, Saison, and Belgian Single, but with grapes. Higher strength examples are similar to Belgian Tripel or Belgian Golden Strong Ale, but with grapes. Not funky like Fruit Lambic.",
+        "entry_instructions": "The entrant must specify the type of grape used. The entrant may provide additional information about the base style or characteristic ingredients.",
         "tags": "specialty-beer, fruit",
         "original_gravity": {
           "minimum": {
@@ -6341,10 +6341,10 @@
         "overall_impression": "A malty, spiced beer that often has a moderately rich body and slightly warming finish suggesting a good accompaniment for the cool fall season, and often evocative of harvest or Thanksgiving traditions.",
         "aroma": "Malty, spicy, and balanced. A wide range is possible, as long as it evokes the harvest theme. The declared ingredients and concept set the expectation. Hops are often subtle. Alcohol is often present, but smooth and supportive. The components should be well-integrated, and create a coherent presentation.See Flavor section for spice, malt, sugar, and vegetable character.",
         "appearance": "Medium amber to coppery-brown; lighter versions are more common. Clear, if not opaque. Well-formed, persistent,off-white to tan head. Some versions with squashes will take on an unusual hue for beer, with orange-like hints.",
-        "flavor": "Malty, spicy, and balanced. Allow for brewer creativity in meeting the theme objective. Warming or sweet spices common. Rich, toasty malty flavors are common, and may include caramel, toasted bread or pie crust, biscuit, or nut flavors. May include distinctive sugar flavors, like molasses, honey, or brown sugar. Flavor derived from squash-based vegetables are often elusive, often only providing a richer sweetness.The special ingredients should be supportive and balanced, not overshadowing the base beer. Bitterness and hop flavor are usually restrained to not interfere with the special character. Usually finishes somewhat full and satisfying, occasionallywith a light alcohol flavor. Roasted malt characteristics are typically absent.",
+        "flavor": "Malty, spicy, and balanced. Allow for brewer creativity in meeting the theme objective. Warming or sweet spices common. Rich, toasty malty flavors are common, and may include caramel, toasted bread or pie crust, biscuit, or nut flavors. May include distinctive sugar flavors, like molasses, honey, or brown sugar. Flavor derived from squash-based vegetables are often elusive, often only providing a richer sweetness.The special ingredients should be supportive and balanced, not overshadowing the base beer. Bitterness and hop flavor are usually restrained to not interfere with the special character. Usually finishes somewhat full and satisfying, occasionally with a light alcohol flavor. Roasted malt characteristics are typically absent.",
         "mouthfeel": "Body is usually medium to full, and may be chewy. Moderately low to moderately high carbonation. Age character allowable. Warming alcohol allowable.",
         "comments": "Using the sensory profile of products that suggest the harvest season, like pumpkin pie, apple pie, or candied yams, balanced with a supportive, often malty base beer. The description of the beer is critical for evaluation; judges should think more about the declared concept than trying to detect each individual ingredient. Balance, drinkability, and execution of the theme are the most important deciding factors.",
-        "entry_instructions": "The entrant must specify the type of spices, herbs, or vegetables used; individual ingredients do not need to be specified if a well-known blend of spices is used (e.g., pumpkin pie spice). Entrant must specify a description of the beer, identifying either a Base Styleor the ingredients, specs, or target character of the beer. A general description of the special nature of the beer can cover all the required items.",
+        "entry_instructions": "The entrant must specify the type of spices, herbs, or vegetables used; individual ingredients do not need to be specified if a well-known blend of spices is used (e.g., pumpkin pie spice). Entrant must specify a description of the beer, identifying either a Base Style or the ingredients, specs, or target character of the beer. A general description of the special nature of the beer can cover all the required items.",
         "vital_statistics": "OG, FG, IBUs, SRM, and ABV will vary depending on the underlying base beer. ABV is generally above 5%, and most examples are somewhat amber-copper in color.",
         "tags": "specialty-beer, spice",
         "ingredients": "Spices are required, and often include those evocative of the fall, harvest, or Thanksgiving season (e.g., allspice, nutmeg, cinnamon, cloves, ginger) but any combination is possible and creativity is encouraged. Flavorful adjuncts are common (e.g., molasses, invert sugar, brown sugar, honey, maple syrup). Squash-type or gourd-type vegetables (most frequently pumpkin) are often used.",
@@ -6366,7 +6366,7 @@
         "mouthfeel": "Body is usually medium to full, often with a malty chewiness. Moderately low to moderately high carbonation. Age character allowable. Warming alcohol allowable.",
         "comments": "Using the sensory profile of products that suggest the holiday season, such asChristmas cookies, gingerbread, English-type Christmas pudding, rum cakes, eggnog, evergreen trees, potpourri, or mulling spices, balanced with a supportive, often malty, warming, and darker base beer. The description of the beer is critical for evaluation; judges should think more about the declared concept than trying to detect each individual ingredient. Balance, drinkability, and execution of the theme are the most important deciding factors.",
         "history": "The winter holiday season is a traditional time when old friends get together, where beer of a somewhat higher alcohol content and richness is served. Many breweries offer seasonal products that may be darker, stronger, spiced, or otherwise more characterful than their year-round beers. Spiced versions are an American or Belgian tradition, since English or German breweries traditionally do not use spices in their beer. Many American craft examples were inspired by Anchor Our Special Ale, first produced in 1975.",
-        "entry_instructions": "The entrant must specify the type of spices, sugars, fruits, or additional fermentables used; individual ingredients do not need to be specified if a well-known blend of spices is used (e.g., mulling spice). Entrant must specify a description of the beer, identifying either a Base Styleor the ingredients, specs, or target character of the beer. A general description of the special nature of the beer can cover all the required items.",
+        "entry_instructions": "The entrant must specify the type of spices, sugars, fruits, or additional fermentables used; individual ingredients do not need to be specified if a well-known blend of spices is used (e.g., mulling spice). Entrant must specify a description of the beer, identifying either a Base Style or the ingredients, specs, or target character of the beer. A general description of the special nature of the beer can cover all the required items.",
         "vital_statistics": "OG, FG, IBUs, SRM, and ABV will vary depending on the underlying base beer. ABV is generally above 6%, and most examples are somewhat dark in color.",
         "tags": "specialty-beer, spice",
         "ingredients": "Spices are required, and often include those evocative of the Christmas season (e.g., allspice, nutmeg, cinnamon, cloves, ginger) but any combination is possible and creativity is encouraged. Fruit peel (e.g., oranges, lemon) may be used, as may subtle additions of other fruits (often dried or dark fruit). Flavorful adjuncts are often used (e.g., molasses, treacle, invert sugar, brown sugar, honey, maple syrup).Usually ales, although strong dark lagers exist.",
@@ -6381,13 +6381,13 @@
         "style_id": "30D",
         "category_description": "We use the common or culinary definitions of spices, herbs, and vegetables, not botanical or scientific ones. In general, spices are the dried seeds, seed pods, fruit, roots, bark, etc. of plants used for flavoring food. Herbs are leafy plants or parts of plants (leaves, flowers, petals, stalks) used for flavoring food. Vegetables are savory or less sweet edible plant products, used primarily for cooking or sometimes eating raw. Vegetables can include some botanical fruit. This category explicitly includes all culinary spices, herbs, and vegetables, as well as nuts (or anything with ‘nut’ in the name, including coconut), chile peppers, coffee, chocolate, spruce tips, rose hips, hibiscus, fruit peels/zest (but not juice), rhubarb, and the like. It does not include culinary fruit or grains. Flavorful fermentable sugars and syrups (e.g., agave nectar, maple syrup, molasses, sorghum, treacle, honey) or sweeteners (e.g., lactose) can be included only in combination with other allowable ingredients, and should not have a dominant character. Any combination of allowable ingredients may also be entered. See Category 29 for a definition and examples of fruit.See the Introduction to Specialty-Type Beer section for additional comments, particularly on evaluating the balance of added ingredients with the base beer.",
         "notes": "A Specialty Spice Beer is a 30A Spice, Herb, or Vegetable(SHV) Beer with some additional ingredients, such as fermentable sugars (e.g., honey, brown sugar, invert sugar, maple syrup), sweeteners (e.g., lactose), adjuncts, alternative grains, or other special ingredients added, or some additional process applied.30B Autumn and 30C Winter Seasonal Beers already allow additional ingredients, and should not be used as a base in this style.",
-        "overall_impression": "An appealing combinationof spices, herbs, or vegetables (SHVs), sugars, and beer, but still recognizable as beer. The SHV and sugar character should both be evident but in balance with the beer, not so forward as to suggest an artificial product.",
+        "overall_impression": "An appealing combination of spices, herbs, or vegetables (SHVs), sugars, and beer, but still recognizable as beer. The SHV and sugar character should both be evident but in balance with the beer, not so forward as to suggest an artificial product.",
         "aroma": "Same as SHVBeer, except that some additional fermentables (e.g., honey, molasses) may add an aroma component. Whatever additional aroma component is present should be in balance with the SHV and the beer components, and be a pleasant combination.",
-        "appearance": "Same as Spice, Herb, or VegetableBeer.",
+        "appearance": "Same as Spice, Herb, or Vegetable Beer.",
         "flavor": "Same as SHVBeer, except that some additional fermentables (e.g., honey, molasses) may add a flavor component. Whatever additional flavor component is present should be in balance with the SHV and the beer components, and be a pleasant combination. Added sugars should not have a raw, unfermented flavor. Some added sugars will have unfermentable elements that may provide a fuller and sweeter finish; fully fermentable sugars may thin out the finish.",
         "mouthfeel": "Same as SHVBeer, although depending on the type of sugar added, could increase or decrease the body.",
         "comments": "If the additional fermentables or processes do not add a distinguishable character to the beer, enter it as one of the other (non-Specialty) Spiced Beer styles and omit a description of the extra ingredients or processes.",
-        "entry_instructions": "The entrant must specify the type of SHVs used, but individual ingredients do not need to be specified if a well-known spice blend is used (e.g., apple pie spice, curry powder, chili powder). The entrant must specify the type of additional ingredient (per the introduction) or special process employed.Entrant must specify a description of the beer, identifying either a Base Styleor the ingredients, specs, or target character of the beer. A general description of the special nature of the beer can cover all the required items.",
+        "entry_instructions": "The entrant must specify the type of SHVs used, but individual ingredients do not need to be specified if a well-known spice blend is used (e.g., apple pie spice, curry powder, chili powder). The entrant must specify the type of additional ingredient (per the introduction) or special process employed.Entrant must specify a description of the beer, identifying either a Base Style or the ingredients, specs, or target character of the beer. A general description of the special nature of the beer can cover all the required items.",
         "vital_statistics": "OG, FG, IBUs, SRM, and ABV will vary depending on the underlying base beer.",
         "tags": "specialty-beer, spice",
         "examples": "New Belgium Honey Orange Tripel, Westbrook It’s Tiki Time",
@@ -6399,7 +6399,7 @@
         "category": "Alternative Fermentables Beer",
         "category_id": "31",
         "style_id": "31A",
-        "category_description": "This category contains Specialty-TypeBeers usingeither grain or sugar to add a distinctive character. See the Introduction to Specialty-Type Beer section for additional comments, particularly on evaluating the balance of added ingredients to the base beer.",
+        "category_description": "This category contains Specialty-TypeBeers using either grain or sugar to add a distinctive character. See the Introduction to Specialty-Type Beer section for additional comments, particularly on evaluating the balance of added ingredients to the base beer.",
         "notes": "An Alternative Grain Beer is a standard beer (Classic Style or not) with additional or non-standard brewing grains (e.g., rye, oats, buckwheat, spelt, millet, sorghum, rice) added or used exclusively. Gluten-free (GF) beers made from completely gluten-free ingredients may be entered here, while GF beers using process-based gluten removal should be entered in their respective base style categories.",
         "overall_impression": "A base beer enhanced by or featuring the character of additional grains. The specific character depends greatly on the added grains.",
         "aroma": "Same as base beer style. The added grain will lend a particular character, although with some grains the beer will simply seem a bit more grainy or nutty, and some may have a relatively neutral character.",
@@ -6419,8 +6419,8 @@
         "category": "Alternative Fermentables Beer",
         "category_id": "31",
         "style_id": "31B",
-        "category_description": "This category contains Specialty-TypeBeers usingeither grain or sugar to add a distinctive character. See the Introduction to Specialty-Type Beer section for additional comments, particularly on evaluating the balance of added ingredients to the base beer.",
-        "notes": "An Alternative Sugar Beer is a standard beer (Classic Style or not) with addedsweeteners, including fermentable sugars (e.g., honey, brown sugar, invert sugar, molasses, treacle, maple syrup, sorghum), unfermentable sugars (e.g., lactose), sugar alcohols (e.g., sorbitol), and any other sweetener (natural or artificial) that affects the flavor profile. The beers may or may not have any residual sweetness; it depends on the type of sugar, but flavor contributions are expected.",
+        "category_description": "This category contains Specialty-TypeBeers using either grain or sugar to add a distinctive character. See the Introduction to Specialty-Type Beer section for additional comments, particularly on evaluating the balance of added ingredients to the base beer.",
+        "notes": "An Alternative Sugar Beer is a standard beer (Classic Style or not) with added sweeteners, including fermentable sugars (e.g., honey, brown sugar, invert sugar, molasses, treacle, maple syrup, sorghum), unfermentable sugars (e.g., lactose), sugar alcohols (e.g., sorbitol), and any other sweetener (natural or artificial) that affects the flavor profile. The beers may or may not have any residual sweetness; it depends on the type of sugar, but flavor contributions are expected.",
         "overall_impression": "A tasteful integration of sugar and beer, but still recognizable as beer. The sugar character should both be evident and in balance with the beer, not so forward as to suggest an artificial product.",
         "aroma": "Same as the base beer, except that some additional fermentables (e.g., honey, molasses) may add an aroma, which should be a pleasant, balanced combination with the beer.",
         "appearance": "Same as the base beer, although some sugars will bring additional, usually darker, colors.",
@@ -6452,7 +6452,7 @@
         "vital_statistics": "Varies with the base beer style.",
         "tags": "specialty-beer, smoke",
         "ingredients": "Different materials used to smoke malt result in unique flavor and aroma characteristics. Beechwood, or other hardwood (e.g., oak, maple, mesquite, alder, pecan, apple, cherry, other fruitwoods) smoked malts may be used. These may be reminiscent of certain smoked foods (e.g., hickory with ribs, maple with bacon or sausage, and alder with salmon). Evergreen wood should never be used since it adds a medicinal, piney flavor to the malt. Noticeable peat-smoked malt is universally undesirable due to its sharp, piercing phenols and dirt-like earthiness. The remaining ingredients vary with the base style. If smoked malts are combined with other unusual ingredients (e.g., fruits, vegetables, spices, honey) in noticeable quantities, the resulting beer should be entered in the 32B Specialty Smoked Beer.",
-        "examples": "Alaskan Smoked Porter, Schlenkerla Oak Smoke Doppelbock, Schlenkerla Rauchbier Weizen,SchlenkerlaRauchbier Ur-Bock, O’Fallon Smoked Porter, Spezial Rauchbier Lagerbier",
+        "examples": "Alaskan Smoked Porter, Schlenkerla Oak Smoke Doppelbock, Schlenkerla Rauchbier Weizen, Schlenkerla Rauchbier Ur-Bock, O’Fallon Smoked Porter, Spezial Rauchbier Lagerbier",
         "style_guide": "BJCP2021",
         "type": "beer"
       },
@@ -6483,7 +6483,7 @@
         "category_id": "34",
         "style_id": "34A",
         "category_description": "While there are many Specialty-Type Beers in these guidelines, the Specialty Beer style category is intended for those beers that do not fit anywhere else. Please check each previous Specialty-Type category before entering a beer in one of these styles.",
-        "notes": "This style is intended for reproductions or interpretations of specific commercial beers that don’t fit withindefined styles. Beers entered here do not need to be exact copies. The beer should be judged as to how well it fits the broader style represented by the example beer, not how well it is an exact copy of a specific commercial product. If a Commercial Specialty Beerfitsanother defined style, do not enter it here.",
+        "notes": "This style is intended for reproductions or interpretations of specific commercial beers that don’t fit within defined styles. Beers entered here do not need to be exact copies. The beer should be judged as to how well it fits the broader style represented by the example beer, not how well it is an exact copy of a specific commercial product. If a Commercial Specialty Beerfitsanother defined style, do not enter it here.",
         "overall_impression": "Based on declared beer.",
         "aroma": "Based on declared beer.",
         "appearance": "Based on declared beer.",
@@ -6523,7 +6523,7 @@
         "category_id": "34",
         "style_id": "34C",
         "category_description": "While there are many Specialty-Type Beers in these guidelines, the Specialty Beer style category is intended for those beers that do not fit anywhere else. Please check each previous Specialty-Type category before entering a beer in one of these styles.",
-        "notes": "This is explicitly a catch-all category for any beer that does not fit into an Existing Style description. No beer is ever “out of style” in this style, unless it can be entered in another beer stylefirst. This is the last resort for any beer entered into a competition. With the broad definition for previous styles, this style should be rarely used.",
+        "notes": "This is explicitly a catch-all category for any beer that does not fit into an Existing Style description. No beer is ever “out of style” in this style, unless it can be entered in another beer style first. This is the last resort for any beer entered into a competition. With the broad definition for previous styles, this style should be rarely used.",
         "overall_impression": "Varies, but should be a unique experience.",
         "aroma": "Varies.",
         "appearance": "Varies.",
@@ -6615,7 +6615,7 @@
         "aspecto": "El color varía de dorado medio a cobre rojizo medio. Algunas versiones pueden tener un tinte anaranjado. Debe ser clara, aunque las versiones con dry-hopping o que contienen trigo no malteado pueden tener una leve turbiedad. Buena espuma persistente.",
         "sabor": "A lúpulo medio a alto, debiendo reflejar el carácter del lúpulo argentino, con aspectos prominentemente cítricos a pomelo rosado y cáscara de mandarina, que deben dominar. Puede tener también tonos florales como flores de azhar o también herbal y/o resinoso aunque es menos habitual y solo debe agregar complejidad. Amargor medio a medio alto, soportado por una maltosidad limpia que proporciona un balance adecuado.Sabor a malta bajo a medio, límpido, aunque son aceptables bajos niveles acaramelados o picantes por el uso de trigo, sea o no malteado. Sin diacetil. Un bajo carácter frutal es aceptable, pero no requerido. El amargor debe permanecer en el retrogusto pero nunca debe ser áspero. Finish medio seco a seco y refrescante. Puede percibirse algún sabor a alcohol en las versiones más fuertes.",
         "sensacion_en_boca": "cuerpo medio liviano a medio, suave, sin astringencias derivadas del lúpulo, aunque la moderada a moderada alta carbonatación puede combinarse con el trigo para dar una sensación seca, aún en presencia de la dulzura de la malta. Suave tibieza a alcohol en las versiones más fuertes (no en todas). Menor cuerpo que la IPA inglesa, y más seca que la IPA Americana.",
-        "historia": "La versión Argentina del histórico estilo inglés desarrollada en el marco de una serie de encuentros de la Asociación Civil Somos Cerveceros en 2013, donde se fueron definiendo sus características distintivas. Se diferencia de la IPA Americana por agregado de trigo a la receta de granos y el uso de lúpulos Argentinos que tienen características únicas de sabor y aroma. Se busca que las caracterísiticas cítricas del lúpulo Argentino armonicen con el trigo, como sucede en la Witbier. El agregado de bajas cantidades de trigo puede recordar al grist de la Kölsch, donde también hay un frutado producto de la fermentación.",
+        "historia": "La versión Argentina del histórico estilo inglés desarrollada en el marco de una serie de encuentros de la Asociación Civil Somos Cerveceros en 2013, donde se fueron definiendo sus características distintivas. Se diferencia de la IPA Americana por agregado de trigo a la receta de granos y el uso de lúpulos Argentinos que tienen características únicas de sabor y aroma. Se busca que las caracterísiticas cítricas del lúpulo Argentino armonicen con el trigo, como sucede en la Witbier. El agregado de bajas cantidades de trigo puede recordar al grist de la Kölsch, donde también hay un frutado producto de la fermentación.",
         "ingredientes": "malta pálida (bien modificada y disponible para maceración simple) y una cantidad de trigo como complemento que no debe superar el 15%; El trigo puede ser malteado o sin maltear. EN el caso de agregar caramelos, deben ser limitados y preferentemente utilizando trigo caramelo. Los lúpulos Argentinos como el Cascade, Mapuche y Nugget son los usuales, aunque puede tener Spalt, Victoria y Bullion para agregar complejidad. Levadura americana que da un perfil límpido o levemente frutal. El agua varía de blanda a moderadamente sulfatada.",
         "ejemplos_comerciales": "Antares Ipa Argenta, Kerze Ipa Argenta.",
         "original_gravity": {
@@ -6677,15 +6677,15 @@
         "category_id": "X",
         "style_id": "X3",
         "notes": "For uses outside Italy, see 29D Grape Ale.",
-        "aroma": "Aromatic characteristics of a particular grape have to be noticeable but do should not overpower the other aromas. The grape character should be pleasant and should not have defects such as oxidation. Malt character is usually restrained and should not exhibit a roasty, stout like, profile. Hop aroma (floral, earthy) can range from medium-low to absent. Some examples can have a low wild character described as barnyard, earthy, goaty but should not be as intense as in a lambic/fruit lambic. No diacetyl.",
+        "aroma": "Aromatic characteristics of a particular grape have to be noticeable but should not overpower the other aromas. The grape character should be pleasant and should not have defects such as oxidation. Malt character is usually restrained and should not exhibit a roasty, stout like, profile. Hop aroma (floral, earthy) can range from medium-low to absent. Some examples can have a low wild character described as barnyard, earthy, goaty but should not be as intense as in a lambic/fruit lambic. No diacetyl.",
         "appearance": "Color can range from light gold to copper but some examples can be brown. Reddish/ruby color is usually due to the use of red grape varieties. White to reddish head with generally a medium low retention. Clarity is generally good but some cloudiness may be present.",
         "flavor": "As with aroma, grape character (must or wine-like) must be present and may range from medium-low to medium-high intensity. Varieties of grape can contribute differently on the flavor profile: in general stone/tropical fruit flavors (peach, pear, apricot, pineapple) can come from white grapes and red fruit flavors (e.g., cherry, strawberry) from red grape varieties. Further fruity character of fermentative origin is also common. Different kinds of special malts can be used but should be supportive and balanced, not so prominent as to overshadow the base beer. Strong roasted and/or chocolate character is inappropriate. Light sour notes, due to the use of grape, are common and may help to improve the drinkability but should not be prominent as in Sour ale/Lambic or similar. Oak flavors, along with some barnyard, earthy, goaty notes can be present but should not be predominant.  Bitterness and hop flavors are low. Diacetyl is absent",
         "mouthfeel": "Medium-high carbonation improves the perception of aroma. Body is generally from low to medium and some acidity can contribute to increase the perception of dryness. Strong examples can show some warming but without being hot or solventy.",
         "overall_impression": "A sometimes refreshing, sometimes more complex Italian ale characterized by different varieties of grapes.",
         "history": "Initially brewed at Birrificio Montegioco and Birrificio Barley in 2006-2007, Italian Grape Ale (IGA) is now produced by many Italian craft breweries. It’s also becoming popular in US and other wine countries. It represents a communion between beer and wine promoted to the large local availability of different varieties of grapes across the country. They can be an expression of territory, biodiversity and creativity of the brewer. Normally seen as a specialty beer in the range of products of the brewery. Breweries call “Wild IGA” or “Sour IGA” any wild/sour version of the style.",
-        "ingredients": "Pils in most of cases or pale base malt with some special malts (if any). Grape content can represent up to 40% of whole grist. Grape or grape must, sometimes extensively boiled before use, can be used at different stages: during boiling or more commonly during primary/secondary fermentation. Yeast can show a neutral character (more common) or a fruity/spicy profile (English and Belgian strains). Wine yeast can be used also in conjunction with other yeasts. Continental hop varieties, mainly German or English, are used in low quantities in order not to excessively characterize the beer.",
+        "ingredients": "Pils in most cases or pale base malt with some special malts (if any). Grape content can represent up to 40% of whole grist. Grape or grape must, sometimes extensively boiled before use, can be used at different stages: during boiling or more commonly during primary/secondary fermentation. Yeast can show a neutral character (more common) or a fruity/spicy profile (English and Belgian strains). Wine yeast can be used also in conjunction with other yeasts. Continental hop varieties, mainly German or English, are used in low quantities in order not to excessively characterize the beer.",
         "style_comparison": "Similar to Fruit Beer but evolved as a standalone style due to the abundance of grapes varieties in Italy.",
-        "tags": "Specialty-beer, FruitBrazilian Styles",
+        "tags": "Specialty-beer, Fruit Brazilian Styles",
         "original_gravity": {
           "minimum": {
             "unit": "sg",