30. Wood- and Barrel-Aged Strong Beer

Wood- and Barrel-Aged Strongs are any color depnding on underlying style. Hop aroma, flacor and bitterness are variable with underlying style. Aroma and flavor derived from malts are variable with underlying style. These are strong beers aged in either a wooden barrel or in contact with wood, containing alcohol greater than 5.0% abw or 6.3% abv when consumed. Lower alcohol (less than 5.0% abw or 6.3% abv) wood-aged beers should be categorized as other wood-aged beer styles. Alcohol may be evident in stronger versions, in harmony with other flavor and aroma attributes, and not harsh. These beers are aged with the intention of developing unique characters imparted by the wood and/or by liquids that had previously been stored in contact with the wood. Wood aging does not necessarily impart wood flavors but does result in distinctive sensory outcomes. Used sherry, rum, bourbon, scotch, port, wine, tequila and other barrels are often used, imparting complexity and uniqueness to beer. These beers may or may not have Brettanomyces character. Body is variable with underlying style. Fruited or spiced wood-aged beers which meet the criteria for alcohol content (higher than 5.0% abw or 6.3% abv) and which exhibit attributes of wood-aging are appropriately categorized here and may take on the color, flavors and aromas of added fruits or spices. However, sour versions of fruited or spiced wood-aged beers are categorized elsewhere. Sour wood-aged beers should be categorized elsewhere.
To allow for accurate judging the brewer must provide additional information about the entry including the underlying strong beer style being aged in wood, fruit(s), spice(s), or any other ingredients if used, type of wood used (new or old, oak or other wood type), previous liquids in the barrel if used (port/whiskey/wine/sherry/other), etc. 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) : >5.0% (>6.3%)
Bitterness (IBU) : Varies with underlying style
Color SRM (EBC) : Varies with underlying style

30. 木片および木樽熟成ストロングビール

 このスタイルに出品するビールは、木片または木樽熟成に使用したストロングビールのスタイル名、フルーツやスパイスが使われていればその名前、ほかに特別な原料が使われていればその名前と使用法、エイジングに用いた木の種類 (新オークまたは古オーク、檜、杉など)、および酒樽再利用の場合はその酒類(ポート樽、ウィスキー樽、ワイン樽、シェリー樽など)を明示することが求められる。ベースにしたビールが、このガイドラインに収録されている既存のスタイルのどれにも合致しない場合は「既存のスタイル外」と書いてもよい。これらについての情報が添付されていないビールは、審査の際に不利となる場合がある。

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 : >6.3% ABV
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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