6-B. Pumpkin Spice Beer

Pumpkin Spice Beers are any range of color from pale to very dark depending on the underlying style. Clear or hazy appearance is acceptable. These are any beers using spices in addition to 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 medium to high, should be present. Spice character should be medium to high and in balance with pumpkin/squash and other characters. While cinnamon, allspice, clove and nutmeg are common spices added to American-type pumpkin beers, other spices may be used. For example, a brewer could replicate a Wit-Pumpkin spiced beer by using orange peel and coriander. Fruity esters are typical of underlying beer style. Hop aroma and flavor are none to medium and should not overpower spice, pumpkin or squash, if present, or overall balance of aromas and flavors. Hop bitterness is low to medium-low. Malt aroma and flavor can vary from low to medium-high depending on the underlying style. 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, name of spice(s), 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-B. パンプキン・スパイスビール


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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