20. Wild Beer

Wild Beers accept any color. Versions made with fruits or other flavorings may take on corresponding hues. These beers may be clear or hazy due to yeast, chill haze or hop haze. Wild beers are spontaneously fermented with microorganisms that the brewer has introduced from the ambient air/environment near the brewery in which the beer is brewed. Wild Beers may not be fermented with any cultured strains of yeast or bacteria. Hop aroma and flavor are very low to high. Hop bitterness is present very low to low. Generally, these beers are highly-attenuated resulting in very low to low malt sweetness. Maltier versions should display good overall balance with other flavor components. Other aromas may vary significantly due to fermentation characters contributed by various wild microorganisms. The overall character should be complex and balanced. Wild Beers may or may not be perceived as acidic. The overall balance of flavors, aromas, appearance and body are important factors in assessing these beers. Body is very light to medium. Spontaneously fermented beers with fruit, spice or other ingredients should be categorized as Wild Beers. Beers which could be categorized in other classic or traditional styles such as Belgian-Style Lambic, Gueuze, Fruit Lambic, etc., should be categorized in those styles rather than as Wild Beers.
To allow for accurate judging the brewer must provide additional information about the entry including microorganisms, the process used, and/or other ingredients such as fruit(s) or spice(s) if used. Beer entries not accompanied by this information will be at a disadvantage during judging.

Original Gravity (°Plato) : Range provided by brewer
Apparent Extract/Final Gravity (°Plato) : Range provided by brewer
Alcohol by Weight (Volume) : Range provided by brewer
Bitterness (IBU) : Range provided by brewer
Color SRM (EBC) : Range provided by brewer

20. ワイルドビール


初期比重 (プラート度) : ブルワーの裁量による
最終比重 (プラート度) : ブルワーの裁量による
アルコール度数 : ブルワーの裁量による
ビタネス・ユニット : ブルワーの裁量による
色度数 : ブルワーの裁量による
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