29. Brett Beer

Brett Beers accept any color. Beer color may be influenced by the color of added fruits or other ingredients. Chill haze, yeast-induced haze are acceptable at low to medium levels at any temperature. Fruity esters are medium to high. Hop aroma, flavor and bitterness are low to high. In pale versions, malt aromas and flavors are low. In darker versions, roasted malt, caramel and chocolate aromas and flavors should be present at low levels. Fruited versions will exhibit fruit flavors in balance with other characters. Low to medium-low acidity derived from Brettanomyces fermentation results in a complex flavor profile. Brettanomyces character, at low to high levels, should be present and expressed as horsey, goaty, leathery, phenolic, fruity and/or acidic aromas and flavors. Brettanomyces character may or may not be dominant. Cultured yeast strains may be used in the fermentation. Beers fermented with Brettanomyces that do not exhibit attributes typical of Brettanomyces fermentation are categorized elsewhere. Beers in this style should not incorporate bacteria or exhibit a bacteria-derived flavor profile. Wood vessels may be used for fermentation and aging, but wood-derived flavors and aromas such as vanillin should not be present. Residual flavors and aromas originating from liquids previously aged in a barrel (bourbon, sherry, etc.) should not be present. Beers exhibiting wood-derived characters like vanillin or characters of liquids previously aged in wood are categorized as Wood-Aged Beer categories. Entries exhibiting additional sensory attributes characteristic arising from microbes other than Brett are categorized as Mixed Culture Brett Beer. Diacetyl and DMS should not be present. Body is light to full.To allow for accurate judging the brewer must provide additional information about the entry including the beer style of underlying base beer, type of Brettanomyces yeast (wild or cultured), fruit(s) if used, any other ingredients and special processes if used. When the base beer does not conform to any existing style in this guideline, brewer may indicate "out of existing style". 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



  • 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