5. Belgian-Style Fruit Beer

Belgian Fruit Beers are any range of color from pale to dark depending on underlying Belgian style, and will usually reflect the color of added fruit to some degree. Clear to hazy beer is acceptable in appearance. Fruit aromas ranging from subtle to intense should be evident, and should not be overpowered by hop aromas. Belgian-Style Fruit Beers are fermented with traditional Belgian-, abbey-, farmhouse-, saison- and/or Brettanomyces-type yeast using fruit or fruit extracts as an adjunct in either the mash, kettle, primary or secondary fermentation providing obvious (ranging from subtle to intense), yet harmonious, fruit qualities. Malt sweetness can vary from not perceived to medium-high levels. Acidic bacterial (not wild yeast) fermentation characters may be evident (but not necessary) and if present contribute to acidity and enhance fruity balance. Body is variable with style. Classifying these beers is complex, with exemplary versions depending on the exhibition of fruit characters more so than the addition of fruit itself, within a Belgian beer style. As an example, a fruited Saison exhibiting some Brett character would be appropriately considered as Belgian Fruit Beer; whereas a fruited Brett Beer might more appropriately be considered as Brett Beer. Lambic-Style fruit beers should be entered in the Belgian-Style Fruit Lambic style. Fruited Belgian style beers brewed with additional unusual fermentables should be entered in this style. Fruit beers fermented using German, British or American ale or lager yeast would be more appropriately categorized as Fruit Beer or as Fruit Wheat Beer. For purposes of this competition coconut is defined as a vegetable; beers exhibiting coconut character would be appropriately entered as Field Beer.
To allow for accurate judging the brewer must list the fruit(s) used, as well as a classic Belgian style of base beer and any other ingredients or processes used. Beer entries not accompanied by this information will be at a disadvantage during judging.

Original Gravity (°Plato) : 1.030-1.110 (7.6-25.9 °Plato)
Apparent Extract/Final Gravity (°Plato) : 1.006-1.030 (1.5-7.6 °Plato)
Alcohol by Weight (Volume) : 2.0%-9.5% (2.5%-12.0%)
Bitterness (IBU) : 5-70
Color SRM (EBC) : 5-50 (10-100 EBC)

5. ベルジャンスタイル・フルーツビール


初期比重 (プラート度) : 1.030-1.110 (7.6-25.9 °Plato)
最終比重 (プラート度) : 1.006-1.030 (1.5-7.6 °Plato)
アルコール度数 : 2.5%-12.0%
ビタネス・ユニット : 5-70
色度数 : 5-50 (10-100 EBC)
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