76-A. Belgian-Style Table Beer

Belgian Table Beers are gold to black. Caramel color is sometimes added to adjust color. Chill haze is acceptable. Hop aroma and flavor are not present to very low. Hop bitterness is very low to low. Mild malt character may be present. These beers may contain malted barley, wheat, and rye as well as unmalted wheat, rye, oats and corn. Though not common, flavorings such as coriander or orange and lemon peel are sometimes added, but are barely perceptible. The mouthfeel is light to moderate, and sometimes boosted with unfermented sugars/malt sugars. Low carbonation and aftertaste are typical. Traditional versions do not use artificial sweeteners nor are they excessively sweet. More modern versions can incorporate sweeteners such as sugar and saccharine added post fermentation for additional sweetness and to increase smoothness. Diacetyl if evident should be very low. Body is light. Belgian-Style Table Beer would not be appropriately characterized as Session Beer.
To allow for accurate judging the brewer must provide additional information about the entry including a traditional Belgian beer style of underlying base beer (if used), unmalted grain(s), spice(s), sweetener(s), and any special ingredients or processes used. Beer entries not accompanied by this information will be at a disadvantage during judging.

Original Gravity (°Plato) : 1.008-1.038 (2.1-9.5 °Plato)
Apparent Extract/Final Gravity (°Plato) : 1.004-1.034 (1.0-8.5 °Plato)
Alcohol by Weight (Volume) : 0.4%-2.8% (0.5%-3.5%)
Bitterness (IBU) : 5-15
Color SRM (EBC) : 5-50 (10-100 EBC)

76-A. ベルジャンスタイル・テーブルビール


初期比重 (プラート度) : 1.008-1.038 (2.1-9.5)
最終比重 (プラート度) : 1.004-1.034 (1.0-8.5)
アルコール度数 : 0.5-3.5% ABV
ビタネス・ユニット : 5-15 IBU
色度数 : 5-50 SRM (10-100 EBC)
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