28-A. Wood- and Barrel-Aged Sour Beer

Wood-Aged Sours are very light to black. Fruit and herb/spice versions may take on the hue, flavors and aromas of added ingredients. Any lager, ale or hybrid beers, either in a traditional style or unique experimental beers, can be aged for a period of time in a wooden barrel or in contact with wood, and, develop bacterial induced natural acidity. These beers are aged with the intention of introducing the micro flora present in the wood. Sometimes wood aging is intended to impart 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. These wood-derived flavors, if present in this style, can be very low in character and barely perceived or evident or assertive as wood-derived flavors. Any degree of wood-derived flavors should be in balance with other beer character. Usually bacteria and "wild" yeasts fermentation contributes complex esters and results in dry to very dry beers. Ultimately a balance of flavor, aroma and mouthfeel are sought with the marriage of acidity, complex esters, and new beer with wood and/or barrel flavors. Wood-Aged Sour Beers may or may not have Brettanomyces character. Body is variable with style.
To allow for accurate judging the brewer must provide additional information about the entry including primarily the classic ale, lager or experimental beer style 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), fruit(s) or spice(s) used if any, microbes, 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

28-A. 木片および木樽熟成サワービール

 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)、利用した微生物の種類、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 : 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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