91-A. Old Ale

Old Ales are copper-red to very dark. Chill haze is acceptable. Fruity esters can contribute to the character of these beers, and can enhance and complement the malt aroma and flavor profile. Hop aroma and flavor are very low to medium. Hop bitterness is very low. They have a malty and sometimes caramel-like sweetness. Alcohol types can be varied and complex. A distinctive quality of Old Ales is that they undergo an aging process, often for years. Aging can occur on their yeast either in bulk storage or through conditioning in the bottle. This contributes to a rich, wine-like and often sweet oxidized character. Complex estery attributes may also emerge. Low level attributes typical of wood aging such as vanilla are acceptable. Brettanomyces and acidity reflect historical character; low level attributes such as horsey, goaty, leathery, phenolic, etc. and acidity may be present and balanced with other flavors. Residual flavors that come from liquids previously aged in a barrel, such as bourbon or sherry, should not be present. Diacetyl if evident should be very low. Body is medium to full.

Original Gravity (°Plato) : 1.058-1.088 (14.3-21.1 °Plato)
Apparent Extract/Final Gravity (°Plato) : 1.014-1.030 (3.6-7.6 °Plato)
Alcohol by Weight (Volume) : 5.0%-7.2% (6.3%-9.0%)
Bitterness (IBU) : 30-65
Color SRM (EBC) : 12-30 (24-60 EBC)

91-A. オールドエール


初期比重 (プラート度) : 1.058-1.088 (14.3-21.1)
最終比重 (プラート度) : 1.014-1.030 (3.6-7.6)
アルコール度数 : 6.3-9.0% ABV
ビタネス・ユニット : 30-65 IBU
色度数 : 12-30 SRM (24-60 EBC)
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