19. Fresh or Wet Hop Ale

Fresh Hop Ales are hopped predominantly with fresh (newly harvested and kilned) and/or undried ("wet") hops. These ales are any color of the underlying ale style being made with fresh hops. Fruity-ester aroma is high, although somewhat dependent on the ale style being made with fresh hops. Hop aroma and flavor are prominent and will exhibit especially aromas of green, almost chlorophyll-like or other fresh hop characters. Malt perception will vary with the style of ale being made with freshhops. Hop bitterness is dependent on the style of ale being made with fresh hops. Beers may be aged and enjoyed after initial "fresh-hop" character diminishes. Unique character(s) may emerge from the aging of fresh hop beers, but these have yet to be defined. Body is dependent on the style of ale being made with fresh hops.
To allow for accurate judging the brewer must identify a classic, hybrid/mixed or experimental beer style being made with fresh hops. The manner in which fresh "wet" hops are used should be identified by the brewer; this information could include the timing or vessel used (kettle, whirlpool, hop back, fermenter, bright tank, etc.), hop variety(ies), etc. 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

19. フレッシュまたはウエット・ホップ・エール


初期比重 (プラート度) : ベースにしたビアスタイルに基づく
最終比重 (プラート度) : ベースにしたビアスタイルに基づく
アルコール度数 : ベースにしたビアスタイルに基づく
ビタネス・ユニット : ベースにしたビアスタイルに基づく
色度数 : ベースにしたビアスタイルに基づく
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