72-B. Belgian-Style Abbey Ale

Belgian Abbey Ales are blonde to dark brown depending on underlying Belgian Abbey beer. Cloudiness is acceptable. Fruity esters are low to high. Aroma and flavor derived from malts and hops are low to high. Hop bitterness is not present to medium. Belgian Abbey Ales are top fermented beers with the holy name such as of a saint, monastery, cathedral, church, pagoda, temple, shrine, etc. Darker versions may emphasize malt characters like caramel, coffee, and/or chocolate. Lighter versions can be characterized with spicy aroma and flavor derived from Belgian yeast. Either light or dark Belgian “candy” sugar may be used to lighten the perception of body. Herbs or spices may be used for creating distinctive and complexed profile. Sweetness from malts can be present at low to medium level in balance with hop bitterness. Sourness derived from fermentation can be present at very low to medium-low level. Brettanomyces character is acceptable at low level. Balance is a key component when assessing these beers. Beligian-Style Abbey Ales are fermented with Belgian yeast or other yeast exhibiting same attributes as Belgian yeast.
To allow for accurate judging the brewer must provide additional information about the entry including the underlying Belgian Abbey Beer, a brief introduction about the saint or religious institution being adopted as the beer name, type of malt(s)s, sort of spice(s) and/or herb(s), strain of yeast used, other special ingredients or processes used. Beer entries not accompanied by this information will be at a disadvantage during judging.

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

72-B. ベルジャンスタイル・アビイ(修道院)エール


初期比重 (プラート度) : ベースにしたビールに基づく
最終比重 (プラート度) : ベースにしたビールに基づく
アルコール度数 : ベースにしたビールに基づく
ビタネス・ユニット : ベースにしたビールに基づく
色度数 : ベースにしたビールに基づく
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