34. Aged Beer

Aged Beers are variable with underlying style in color and appearance. Hop aroma, flavor and bitterness is also variable with underlying style. Aroma and flavor derived from malts are variable with underlying style. Aged Beers are any beer aged for over one year. In general, beers with high hopping rates, roast malt, high alcohol content, and/or complex herbal, smoke or fruit character are the best candidates for aging. Wood-aged characters should not be present. Therefore Aged Beers are aged in bottles, cans, kegs or other non-wooden vessels. Aged character may be expressed in mouthfeel, aroma and flavor. Often, aged character is the result of oxidative reactions that either bring individual flavor components into harmony or are unique flavors unto themselves. Sherry-like and fruity flavors often develop during aging, and hop character often changes. The level of change created by aging will vary with the duration of aging and the underlying beer style. Mildly-flavored beers are more likely to develop aggressive and unpleasant oxidation. Positive transformations are more likely to occur in beers with higher levels of hops, malt and/or alcohol. No matter what the effect, the overall character should be balanced and without aggressive flavors. Body is variable with underlying style. Wood-Aged Beers, Brett Beers, Sour Beers or beers exhibiting characters of aging in the presence of any microflora must be categorized elsewhere. Beers which have undergone aging but which nevertheless do not display characteristics of aging would be more appropriately categorized within their base styles.
To allow for accurate judging the brewer must provide additional information about the entry including the beer style being aged, length of aging time, the material in which the beer was aged (glass, stainless, etc.), special techniques or ingredients if used, and other information describing the aging process. 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

34. 長期熟成ビール


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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