20-C. Adambier

Adambiers are light brown to very dark. Toast and caramel-like malt aroma may be evident. Hop aroma and flavor are low. Hop bitterness is low to medium. Astringency of highly roasted malt should be absent. Toast and caramel-like malt flavors may be evident. Adambier may or may not use wheat in its formulation. Traditional and non-hybrid varieties of European hops were traditionally used. A K?lsch-like ale fermentation is typical. Extensive aging and acidification of this beer can mask malt and hop character to varying degrees. Aging in barrels may contribute some level of Brettanomyces and lactic character. Body is medium to full. The style originated in Dortmund, and is a strong, dark sour ale extensively aged in wood barrels. Traditional versions may have a low or medium low degree of smokiness. Smoke character may be absent in contemporary versions. For purposes of this competition, fruited versions would more appropriately be entered as Fruited Wood- and Barrel-Aged Sour Beer.

Original Gravity (°Plato) : 1.070-1.090 (17.1-21.6 °Plato)
Apparent Extract/Final Gravity (°Plato) : 1.010-1.020 (2.6-5.1 °Plato)
Alcohol by Weight (Volume) : 7.1%-8.7% (9.0%-11.0%)
Bitterness (IBU) : 30-50
Color SRM (EBC) : 15-35 (30-70 EBC)

20-C. アダムビール


初期比重 (プラート度) : 1.070-1.090 (17.1-21.6 °Plato)
最終比重 (プラート度) : 1.010-1.020 (2.6-5.1 °Plato)
アルコール度数 : 9.0%-11.0%
ビタネス・ユニット : 30-50
色度数 : 15-35 (30-70 EBC)
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