19. Sake Yeast Beer

Sake Yeast Beers are pale to dark brown depending on the underlying classic beer style. Chill haze and yeast haze are acceptable. Sake Yeast Beers are any beer fermented with sake yeast (for example: "K7", "K9" or "K10" strain being supplied by the Brewing Society of Japan). Complexed sake yeast characters which are reminiscent of orange, apple, muscat, melon, banana, cedar, aloeswood (agalloch), butter, condensed milk, shiitake-mushroom, blue cheese, clove, cinnamon, sherry, and/or laojiu (shaoxingjiu) should be present at low to medium level in harmony with other attributes of the underlying beer. Hop aroma, flavor and bitterness are low to medium and should be balanced with characters derived from sake yeast. Malt aroma and flavor are subtle to medium in harmony with sake yeast characters. The bitterness derived from sake yeast should be present very low to low. Alcohol character may be mild to strong. Slight butter-like diacetyl and very low acidity are appropriate as Sake Yeast Beers. Body is variable with the underlying base style and original gravity.
To allow for accurate judging the brewer must provide additional information about the entry including the beer style of underlying base beer, strain of sake yeast used, 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) : 1.040-1.090 (10.0-21.6 °Plato)
Apparent Extract/Final Gravity (°Plato) : 1.008-1.020 (2.1-5.1 °Plato)
Alcohol by Weight (Volume) : 3.4%-8.2% (4.3%-10.3%)
Bitterness (IBU) : 12-35
Color SRM (EBC) : 4-20 (8-40 EBC)

19. 酒イーストビール


初期比重 (プラート度) : 1.040-1.090 (10.0-21.6)
最終比重 (プラート度) : 1.008-1.020 (2.1-5.1)
アルコール度数 : 4.3-10.3% ABV
ビタネス・ユニット : 12-35 IBU
色度数 : 4-20 SRM (8-40 EBC)
CBA logo