4. Fruit Wheat Beer

Fruit Wheat Beers are generally straw to light amber, and will usually reflect the color of added fruit to some degree. Chill haze is acceptable. These beers may be served with or without yeast. When served with yeast, appearance is hazy to very cloudy. Fruit or fruit extracts contribute aroma and flavor with fruit qualities perceived as authentic and replicating true fruit complexity as much as possible. Low fruity-ester aroma is typical, as is low to medium-low malt aroma. Yeast and yeast generated aroma should be low to medium but not overpowering in versions served with yeast. Hop aroma, flavor and bitterness are low to medium. Low to medium-low malt sweetness is present. These beers can be made using either ale or lager yeast. Grist includes at least 30 percent malted wheat. Diacetyl should not be perceived. Body is low to medium. In versions served with yeast the character should portray a full yeasty mouthfeel. At competition, these beers are poured as specified by the entering brewer, using quiet pouring, normal pouring or intentional rousing. For purposes of this competition, coconut is defined as a vegetable, and beers containing coconut would be appropriately entered as Field Beer. Fruited versions of Berliner Weisse or Gose should be entered in those styles, and not entered as Fruit Wheat Beers. Fruited versions of various South German style Weizens, Grodziskie, or other wheat beer styles would be appropriately characterized as Fruit Wheat Beer. Such entries could appropriately deviate from parameters shown below and would instead hew towards the underlying classic beer style, with fruit added.
To allow for accurate judging the brewer must list the fruit(s) used, as well as a classic or experimental ale or lager wheat beer base style and any other ingredients or processes used. Beer entries not accompanied by this information will be at a disadvantage during judging.

Original Gravity (°Plato) : 1.036-1.050 (9.0-12.4 °Plato)
Apparent Extract/Final Gravity (°Plato) : 1.004-1.016 (1.0-4.1 °Plato)
Alcohol by Weight (Volume) : 3.0%-4.0% (3.8%-5.1%)
Bitterness (IBU) : 10-35
Color SRM (EBC) : 2-10, or color of fruit (4-20, or color of fruit EBC)

4. フルーツ・ウィートビール


初期比重 (プラート度) : 1.036-1.050 (9.0-12.4 °Plato)
最終比重 (プラート度) : 1.004-1.016 (1.0-4.1 °Plato)
アルコール度数 : 3.8%-5.1%
ビタネス・ユニット : 10-35
色度数 : 2-10, or color of fruit (4-20, or color of fruit EBC)
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