10. Chocolate Beer

Chocolate Beers are light brown to black depending on the underlying style. Clear or hazy beer is acceptable in appearance. Chocolate Beers are any beers using "dark" chocolate or cocoa in any of its forms other than or in addition to hops to create a distinct and balanced (ranging from subtle to intense) character. Hop aroma not perceived to very low. Medium-low to medium-high malt sweetness helps accent balanced cocoa flavors and aromas. Hop flavor lower than might be expected for style of beer. Under hopping allows chocolate to contribute to the flavor profile while not becoming excessively bitter. Hop bitterness is very low to medium-low. Other flavors may be infused but chocolate should be dominant character. Body is variable with style. Beers made with white chocolate do not exemplify this style.
To allow for accurate judging the brewer must list the classic ale, lager or experimental style of the base beer, and may also list the type of chocolate or other details if they wish. 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) : 15-40
Color SRM (EBC) : 12-50 (24-100 EBC)

10. チョコレートビール


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 : 15-40
色度数 : 12-50 (24-100 EBC)
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