6. Pumpkin Beer

Pumpkin Beers are any range of color from pale to very dark depending on the underlying style. Clear or hazy beer is acceptable in appearance. Pumpkin or squash aromas ranging from subtle to intense should be evident. These beers are any beers using pumpkins (Cucurbito pepo) or winter squash as an adjunct in either the mash, kettle, primary or secondary fermentation, providing obvious (ranging from subtle to intense), yet harmonious, qualities. They may or may not be spiced with other ingredients. Spice aromas should not overpower pumpkin, squash or overall balance of aromas. Spice emphasized beers not exhibiting pumpkin or squash qualities should be entered in the Herb and Spice style. Hop aroma and flavor are none to medium, and not overpowering pumpkin or squash characters. Malt sweetness often varies from low to medium high levels. Hop bitterness is low to medium-low. Body is variable with style. Exemplary versions exhibit pumpkin or squash characters, which should not be overpowered by balanced, harmonious hop or spice characters (if present).
To allow for accurate judging the brewer must provide information about their entry, including the classic ale, lager or experimental style of base beer, type of pumpkin or squash and how processed, and/or other ingredients (for example: spices) or processes used if any. 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)

6. パンプキンビール


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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