9. Herb and Spice Beer

Herb and Spice Beers are any range of color depending on the underlying beer style. Clear or hazy beer is acceptable in appearance. Herb and Spice beers are any beers using herbs or spices (derived from roots, seeds, fruits, vegetable, flowers, etc.) other than or in addition to hops to create a distinct (ranging from subtle to intense). Individual aroma and/or flavor characters of herbs and/or spices used may not always be identifiable but should be evident. Hop aroma and flavor are not essential but may be evident in certain herbed/spiced beer styles and may or may not dominate over herb-spice character. Hop bitterness is very low to low. The perception of low hop bitterness is optimal for highlighting herbal/spice characters. Malt sweetness will vary dramatically depending on overall balance desired. Positive evaluations are significantly based on perceived balance of flavors. Body is variable with style. All beers with chili peppers should be entered as Chili Pepper Beer. Beers made with pumpkin in which herb and spice characters dominate and which nonetheless lack perceivable pumpkin character would be appropriately characterized as Herb and Spice beer.
To allow for accurate judging the brewer must list what herbs and/or spices are used, the classic ale, lager or experimental 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) : 5-40
Color SRM (EBC) : 5-50 (10-100 EBC)

9. ハーブおよびスパイスビール


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 : 5-40
色度数 : 5-50 (10-100 EBC)
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