18-B. Ginjo Beer or Sake-Yeast Beer

Ginjo or Sake Yeast Beers are pale to dark brown. Slight chill haze is permissible. These beers are brewed with sake yeast or sake (koji) enzymes. The unique aromas of the byproducts of sake yeast and/or koji enzymes should be distinctive and harmonize with the other malt and hop aromas. Sake character may best be described as having mild fruitiness and a gentle and mild earthiness, mushroom and/or umami protein-like character. Malt aroma and sweetness are very low to medium. Hop aroma, flavor and bitterness are low to medium and should harmonize with sake-like characters. A high amount of alcohol may be evident. The unique flavors should reflect perceived or possible unique aromas described above and harmonize with other malt and hop characters. Body is dependent on base style and original gravity, as is mouthfeel. High carbonation should be evident.
To allow for accurate judging the brewer must identify the classic ale, lager or other beer style being made with sake yeast, and may add information about other ingredient(s) or process used. Beer entries not accompanied by this information will be at a disadvantage during judging.

Original Gravity (°Plato) : 1.040-1.090 (10.0-21.6 °Plato)
Apparent Extract/Final Gravity (°Plato) : 1.008-1.020 (2.1-5.0 °Plato)
Alcohol by Weight (Volume) : 3.4%-8.2% (4.3%-10.2%)
Bitterness (IBU) : 12-35
Color SRM (EBC) : 4-20 (8-40 EBC)

18-B. 吟醸ビールまたは酒イーストビール


初期比重 (プラート度) : 1.040-1.090 (10.0-21.6 °Plato)
最終比重 (プラート度) : 1.008-1.020 (2.1-5.0 °Plato)
アルコール度数 : 4.3%-10.2%
ビタネス・ユニット : 12-35
色度数 : 4-20 (8-40 EBC)
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