26. Mixed-Culture Brett Beer

Mixed-Culture Brett Beers are any range of color and may be influenced by the color of added fruits or other ingredients. Chill haze, bacteria and yeast-induced haze are acceptable at low to medium levels at any temperature. Moderate to intense fruity-ester aromas and flavors are evident. Hop aroma, flavor and bitterness are low to high. In darker versions, roasted malt, caramel and chocolate aromas and flavors are present at low levels. Fruited versions will exhibit fruit flavors in balance with other elements. Acidity resulting from fermentation with Brettanomyces and/or bacteria results in a complex flavor profile. Brettanomyces character should be present and expressed as horsey, goaty, leathery, phenolic, fruity and/or acidic aromas and flavors. Cultured yeast may be used in the fermentation. Bacteria should be incorporated and in evidence. Bacteria will contribute acidity which may or may not dominate the flavor profile. Wood vessels may be used for fermentation and aging, but wood-derived aromas and flavors such as vanillin should not be present. Diacetyl and DMS should not be perceived. Body is light to full. Versions exhibiting attributes derived from wood or liquids previously aged in wood would be categorized in Wood- and Barrel-Aged Beer. Wood-aged or barrel-aged sour ales would be categorized in another style.
To allow for accurate judging the brewer must provide information listing a classic or other style of base beer being elaborated upon, microbes or cultures used, fruit or other special ingredients used if present, and/or special processes used. Beer entries not accompanied by this information will be at a disadvantage during judging.

Original Gravity (°Plato) : Varies with underlying style
Apparent Extract/Final Gravity (°Plato) : Varies with underlying style
Alcohol by Weight (Volume) : Varies with underlying style
Bitterness (IBU) : Varies with underlying style
Color SRM (EBC) : Varies with underlying style


26. ミックスドカルチャー・ブレットビール

 このスタイルに出品するビールは、ベースにしたビアスタイル、使用したバクテリアの種類、フルーツや特別の原料を使用している場合はその名前、発酵やエイジングに用いた容器や手法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。
To allow for accurate judging the brewer must provide information listing a classic or other style of base beer being elaborated upon, microbes or cultures used, fruit or other special ingredients used if present, and/or special processes used. Beer entries not accompanied by this information will be at a disadvantage during judging.

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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