100. Free-Style Dark Ale

Free-Style Dark Ales are brown to black. It is required to reflect brewer's originality in aroma and flavor, thus may be entirely free from traditional beer style. Alcohol strength should be under 5.5% by weight (6.9 % by volume). Malt proportion among total grist should be more than 25%. Un-malted barley, rice, corn/corn syrup, potato, kaoliang, starch, and/or sugar are allowed to use as supplementary sugar resources. Aroma and flavor either from hops or malts must keep lively freshness although their strength doesn't matter. Hop bitterness may be either high or low and must be clean without harshness or astringency. In addition, it is required that overall impression keeps beautiful balance in between color, carbonation, residual sugar, body, etc. accompanying with superior design sense of brewer. Fruity/ester or spicy aroma derived from yeast metabolism is acceptable. Diacetyl is absent, or very low if present. Turbidity due to yeast and chill haze are allowed.
To allow for accurate judging the brewer must provide additional information about entries in this style. Comments could include character of aroma/flavor intended by brewer, adjuncts, and malt's ratio. Beer entries not accompanied by this information will be at a disadvantage during judging.

Original Gravity (°Plato) : 1.028-1.070 (7.1-17.1 °Plato)
Apparent Extract/Final Gravity (°Plato) : 1.011-1.017 (2.8-4.4 °Plato)
Alcohol by Weight (Volume) : 2.2-5.5% (2.8-6.9%)
Bitterness (IBU) : 7-50
Color SRM (EBC) : 15+ (30+ EBC)

100. フリースタイル・ダークエール


初期比重 (プラート度) : 1.028-1.070 (7.1-17.1 °Plato)
最終比重 (プラート度) : 1.011-1.017 (2.8-4.4 °Plato)
アルコール度数 : 2.8-6.9%
ビタネス・ユニット : 7-50
色度数 : 15+ (30+ EBC)
CBA logo