59-C. Belgian-Style Fruit Lambic

Belgian Fruit Lambics are hued with color reflecting the choice of fruit. Cloudiness is acceptable. These beers, also known by the names framboise, kriek, peche, cassis, etc., are characterized by fruit aromas. Characteristic horsey, goaty, leathery and phenolic aromas evolved from Brettanomyces yeast are often present at moderate levels. Hop aroma and flavor are not perceived. Hop bitterness is very low. Malt sweetness is absent, but sweetness of fruit may be low to high. Fruit lambics are characterized by fruit flavors. Sourness is an important part of the flavor profile, though sweetness may compromise the intensity. These flavored lambic beers may be very dry or mildly sweet. Vanillin and other woody flavors should not be evident. Body is dry to full. Fruit Lambics whose origin is the Brussels area are often simply called fruit lambic. Versions of this beer style made outside of the Brussels area of Belgium are said to be "Belgian-Style Fruit Lambics." The Belgian-style versions are made to resemble many of the beers of true origin. Historically, traditional lambics are dry and completely attenuated, exhibiting no residual sweetness either from malt, sugar, fruit or artificial sweeteners. Some versions often have a degree of sweetness, contributed by fruit sugars, other sugars or artificial sweeteners.
To allow for accurate judging the brewer must list the fruit(s) used in the beer. Beer entries not accompanied by this information will be at a disadvantage during judging.

Original Gravity (°Plato) : 1.040-1.072 (10.0-17.5 °Plato)
Apparent Extract/Final Gravity (°Plato) : 1.008-1.016 (2.1-4.1 °Plato)
Alcohol by Weight (Volume) : 4.5%-7.0% (5.7%-8.9%)
Bitterness (IBU) : 15-21
Color SRM (EBC) : Color takes on hue of fruit (Color takes on hue of fruit EBC)

59-C. ベルジャンスタイル・フルーツランビック


初期比重 (プラート度) : 1.040-1.072 (10.0-17.5 °Plato)
最終比重 (プラート度) : 1.008-1.016 (2.1-4.1 °Plato)
アルコール度数 : 5.7%-8.9%
ビタネス・ユニット : 15-21
色度数 : 使用される果実の色による
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