27. Wood- and Barrel-Aged Strong Stout

Wood-Aged Strong Stouts are characteristically dark to very dark. Any of the traditional stronger stout styles or unique experimental stouts, can be aged for a period of time in a wooden barrel or in contact with wood. For purposes of competition entries in this style should contain >5.2% abw (>6.5% abv). These beers are aged with the intention of imparting the particularly unique character of the wood and/or what has previously been in the barrel; but, wood aged is not necessarily synonymous with imparting wood-flavors. New wood character can be characterized as a complex blend of vanillin and/or other unique wood character. Used sherry, rum, bourbon, scotch, port, wine and other barrels are often used, imparting complexity and uniqueness to beer. Ultimately a balance of flavor, aroma and mouthfeel are sought with the marriage of new beer with wood and/or barrel flavors. Wood-Aged Beers may or may not have Brettanomyces character. Examples of wood- and barrel-aged strong stout styles include but are not limited to stronger versions of wood- and barrel aged foreign stout, British- or American-style Imperial stout, other strong stout styles, or other strong beer styles blended with stout that meet the criteria for alcohol content. Body is variable with style. Sour higher alcohol wood-aged strong stouts (>5.2% abw or >6.5% abv) should be entered in as Wood-Aged Sour beers.
To allow for accurate judging the brewer must provide additional information about entries in this style. Comments could include classic or experimental strong stout style and/or other styles blended with stout (if any) being aged in wood, type of wood used (new or old, oak or other wood type), previous liquids in the barrel if any (port/whiskey/ wine/ sherry/other), or achieved character. 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) : >5.2% (>6.5%)
Bitterness (IBU) : Varies with style
Color SRM (EBC) : Varies with style

27. 木片および木樽熟成ストロングスタウト

 このスタイルに出品するビールは、ベースにしたビールのストロングスタウトのスタイル名(ブリティッシュ・インペリアル・スタウト、アメリカン・インペリアル・スタウト、フォーリンスタウトなど)、もしくはスタウトとブレンドしたビールのスタイル名、エイジングに用いた木樽または木片の種類 (新オークまたは古オーク、檜、杉など)、および酒樽再利用の場合はその酒類(シェリー樽、ウィスキー樽、ワイン樽など)を明示することが求められる。これらについての情報が添付されていないビールは、審査の際に不利となる場合がある。

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 : >6.5%
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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