23. Gluten-Free Beer

Gluten-Free Beers are any color of the underlying beer style. Appearance varies with underlying style. Hop aroma, flavor and bitterness are variable dependung on the underlying style. Malt aroma and flavor are variable with underlying style. This style includes lagers, ales or hybrid beers made from fermentable sugars, grains and converted carbohydrates and must also include some portion of cereal. All ingredients must be free of gluten. Beers brewed with barley, wheat, spelt, rye, and other gluten-containing ingredients may not be categorized as Gluten-Free. Gluten-Free Beers may contain malted grains that are gluten-free. Although brewers may design and identify these beers according to defined style guidelines, these beers should be evaluated on their own merits without strict adherence to defined style parameter. Body is variable with underlying style. Gluten-reduced beers’ original ingredients would have gluten content that has been reduced by enzymes or other processes to reduced levels. Gluten-reduced beers should be categorized in the classic style after which a beer was brewed.
To allow for accurate judging the brewer must provide additional information about the entry including the beer style of underlying base beer, the gluten-free ingredients and fermentation type used (lager, ale,or hybrid). 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

23. グルテンフリー・ビール


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
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