6-A. Pumpkin/Squash Beer

Pumpkin/Squash Beers are any range of color from pale to very dark depending on the underlying style. Clear or hazy appearance is acceptable. These beers are any beers incorporating pumpkins (Cucurbita pepo) or winter squash as an adjunct in either the mash, kettle, primary or secondary fermentation. Pumpkin or squash aromas and flavors, ranging from subtle to intense, should be present. Fruity esters are typical of underlying beer style. Hop aroma and flavor are none to medium. Hop bitterness is low to medium-low. Malt aroma and flavor can vary from low to medium-high depending on the underlying style. These beers are not spiced, but may have flavors associated with other beer styles such as smoked beer, fruit beer, sour beer, etc. Spice aromas and flavors should be absent. Versions exhibiting spice aromas and/or flavors should be categorized as Pumpkin Spice Beers or as other spice beer styles. Body is variable with underlying style.
To allow for accurate judging the brewer must provide additional information about the entry including the beer style of underlying base beer, type of pumpkin or squash, how processed ("roasted pumpkin added to mash" for example), and any other ingredients and 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) : 1.030-1.110 (7.6-26.2 °Plato)
Apparent Extract/Final Gravity (°Plato) : 1.006-1.030 (1.6-7.6 °Plato)
Alcohol by Weight (Volume) : 2.0%-9.5% (2.5%-11.9%)
Bitterness (IBU) : 5-35
Color SRM (EBC) : 5-50 (10-100 EBC)

6-A. パンプキン/スクワッシュビール


初期比重 (プラート度) : 1.030-1.110 (7.6-26.2)
最終比重 (プラート度) : 1.006-1.030 (1.6-7.6)
アルコール度数 : 2.5-11.9% ABV
ビタネス・ユニット : 5-35 IBU
色度数 : 5-50 SRM (10-100 EBC)
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