70-E. Other Belgian-Style Sour Ale

Other Belgian Sour Ales are variable with adopted style, may take on hues from fruit(s), vegetable(s), darker malts or other ingredients. Appearance varies with style. High to very high fruity esters are present as well as bacteria or wild yeast-derived sourness. Hop aroma, flavor and bitterness are widely variable with style. Malt aroma and flavor are typically none to very low. Darker versions may exhibit low to medium-low attributes of darker malt(s), varying widely with adopted style. Fermentation Characteristics are evocative of those found in classic Belgian-style sour ale styles. Characteristic horsey, goaty, leathery and phenolic aromas and flavors derived from Brettanomyces yeast are often present at moderate levels. Some versions are fermented with the addition of cultured yeast and bacteria. Vanillin and other wood-derived flavors should not be evident. Body is typically very light with dry mouthfeel due to high degree of attenuation, but may vary somewhat. Attributes from special ingredients such as fruior(s) or vegetable(s) are in harmony with the those from the underlying beer. Beers in this substyle recognize the uniqueness and traditions of beers based on Belgian-style sour ale, but do not adhere to other Belgian-style sour ale categories defined in these guidelines. Beers in this substyle might deviate from Lambic, Fruit Lambic, Classic or Contemporary Gueuze or Oud Bruin substyles, and do not fit any of the other non-Belgian-Style sour beer styles in this guideline. Beers that exhibit distinct characters resulting from wood-aging might be categorized as Wood-aged sour beers or fruited versions thereof. Beers that represent significant departures from any of the Belgian-Style Lambic or Other Belgian-Style Sour Ale might be categorized as American-style sour ales or fruited versions thereof.
To allow for accurate judging the brewer must provide additional information about the entry including the style name of classic Belgian sour ale being adopted, the historical or regional tradition of the style, or, the brewer’s interpretation of the style, and the special ingredients or processes if used. Beer entries not accompanied by this information will be at a disadvantage during judging.

Original Gravity (°Plato) : Varies with style
Apparent Extract/Final Gravity (°Plato) : Varies with style
Alcohol by Weight (Volume) : Varies with style
Bitterness (IBU) : Varies with style
Color SRM (EBC) : Varies with style

70-E. その他のベルジャンスタイル・サワーエール


初期比重 (プラート度) : それぞれのスタイルに基づく
最終比重 (プラート度) : それぞれのスタイルに基づく
アルコール度数 : それぞれのスタイルに基づく
ビタネス・ユニット : それぞれのスタイルに基づく
色度数 : それぞれのスタイルに基づく
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