18-A. Experimental Beer

Experimental Beers are any range of color. Experimental beer is any beer that is primarily grain-based and employs unique and unusual techniques and/or ingredients or a combination of ingredients and techniques. A minimum 51% of the fermentable carbohydrates must be derived from malted grains. The overall uniqueness of the process, ingredients used and creativity should be considered in positive evaluations. Body is variable with style. Uniqueness is the primary consideration when evaluating this style. Beers such as field, fruit, chocolate, coffee, spice, specialty or other beers that match existing styles should not be entered into this style. Beers not easily matched to existing styles in a competition would often be entered into this style. By definition and for purposes of this competition, beers that are a combination of two or more other styles, and which exhibit distinctive characters of each of those styles, may appropriately be entered in this style.
To allow for accurate judging the brewer must identify the classic style(s), experimental style(s), process(es) and/or ingredients used to make the beer unique. Beer entries not accompanied by this information will be at a disadvantage during judging.

Original Gravity (°Plato) : Varies with style
Apparent Extract/Final Gravity (°Plato) : Varies with style
Alcohol by Weight (Volume) : Varies with style
Bitterness (IBU) : Varies with style
Color SRM (EBC) : Varies with style

18-A. エクスペリメンタル・ビール


初期比重 (プラート度) : 規定なし
最終比重 (プラート度) : 規定なし
アルコール度数 : 規定なし
ビタネス・ユニット : 規定なし
色度数 : 規定なし
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