31. Wood- and Barrel-Aged Strong Stout

Wood- and Barrel-Aged Strong Stouts are very dark to black or opaque varying with underlying strong stout style. Hop aroma, flavor and bitterness are also variable with underlying stout. Aroma and flavor derived from malts are variable with underlying stout. These are strong stouts 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 stouts 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 stout style. Fruited or spiced wood-aged strong stouts 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 wood-aged strong stouts are categorized elsewhere. Sour wood-aged strong stouts should be categorized elsewhere.
To allow for accurate judging the brewer must provide additional information about the entry including the underlying strong stout style being aged in wood, fruit(s), spice(s),or any other ingredients and special processes 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. 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

31. 木片および木樽熟成ストロングスタウト

 このスタイルに出品するビールは、木または木樽熟成に使用したストロングスタウトのスタイル名、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)、フルーツやスパイスを加えていればそれらの名前を明示することが求められる。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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