25. American-Style Sour Ale

American Sour Ales are pale to black. Chill haze is acceptable. Bacteria and yeast-induced haze are acceptable at any temperature. Moderate to intense yet balanced fruity esters are present. Hop aroma, flavor and bitterness are low to high. In pale versions, malt aromas and flavors are low. In darker versions, roasted malt, caramel and chocolate aromas and flavors should be present at low levels. The evolution of natural acidity develops balanced complexity. The acidity present is usually in the form of lactic, acetic and other organic acids naturally developed with acidified malt in the mash or in kettle or post wort fermentation and is produced by various microorganisms including certain bacteria and yeasts. Acidic character can be a complex balance of several types of acid and characters of age. Residual flavors and aromas originating from liquids previously aged in a barrel (bourbon, sherry, etc.) should not be present. Wood vessels may be used during the fermentation and aging process, but wood-derived flavors such as vanillin should not be present. Beers exhibiting wood-derived characters like vanillin or characters of liquids previously aged in wood are categorized as Wood-Aged Sour Beer. Diacetyl, DMS and Brettanomyces should not be present. Body is light to full.
To allow for accurate judging the brewer must provide additional information about the entry including the variety of microbes used, any other ingredients or processes 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

25. アメリカンスタイル・サワーエール


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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