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Ale

Adambier

Cerveja Histórica

Catalogado em 12 edições (2014 a 2026) · presente no BA 2026

The style originated in Dortmund and is a strong, dark, hoppy ale which may or may not be sour. It may also be extensively aged in 30 wooden barrels. Traditional versions may have a low or medium-low degree of smokiness. Adambier may or may not use wheat in its formulation. Smoke character may be absent in contemporary versions. Fruited versions of this style which exhibit attributes of wood-aging should be categorized as fruited Wood- and Barrel-Aged Sour Beers. Fruited versions of this style which do not exhibit attributes of wood- aging should be categorized as Fruit Wheat Beers.

Evolução entre edições

12 edições · ordem cronológica
ParâmetroBA 14BA 15BA 17BA 18BA 19BA 20BA 21BA 22BA 23BA 24BA 25BA 26
OG1.070 a 1.0901.070 a 1.090—1.070 a 1.0901.070 a 1.0901.070 a 1.0901.070 a 1.0901.070 a 1.0901.070 a 1.0901.070 a 1.0901.070 a 1.0901.070 a 1.090
FG1.010 a 1.0201.010 a 1.020—1.010 a 1.0201.010 a 1.0201.010 a 1.0201.010 a 1.0201.010 a 1.0201.010 a 1.0201.010 a 1.0201.010 a 1.0201.010 a 1.020
ABV8.9 a 10.9%8.9 a 10.9%—8.9 a 10.9%8.9 a 10.9%8.9 a 10.9%8.9 a 10.9%8.9 a 10.9%8.9 a 10.9%8.9 a 10.9%8.9 a 10.9%8.9 a 10.9%
IBU30 a 5030 a 50—30 a 5030 a 5030 a 5030 a 5030 a 5030 a 5030 a 5030 a 5030 a 50
SRM5.0 a 14.03.0 a 14.0—15.0 a 35.015.0 a 35.015.0 a 35.015.0 a 35.015.0 a 35.015.0 a 35.015.0 a 35.015.0 a 35.015.0 a 35.0
● primeira aparição● mudou vs anterior● estável
Brewers Association 2026

Parâmetros técnicos

OG
1.070 a 1.090
FG
1.010 a 1.020
ABV
8.9 a 10.9%
IBU
30 a 50
SRM
15.0 a 35.0

Aroma

Low, with attributes typical of traditional non-hybrid European hop varieties.

Aparência

Light brown to very dark

Sabor

Aroma e sabor de malte tostado e caramelado podem estar presentes. Adstringência de malte altamente torrado não deve estar presente.

Sensação na boca

Medium to full

Contexto

Medium to full
Brewers Association 2025

Parâmetros técnicos

OG
1.070 a 1.090
FG
1.010 a 1.020
ABV
8.9 a 10.9%
IBU
30 a 50
SRM
15.0 a 35.0

Aroma

Low, with attributes typical of traditional non-hybrid European hop varieties.

Aparência

Light brown to very dark

Sabor

Aroma e sabor de malte tostado e caramelado podem estar presentes. Adstringência de malte altamente torrado não deve estar presente.

Sensação na boca

Medium to full

Contexto

Medium to full
Brewers Association 2024

Parâmetros técnicos

OG
1.070 a 1.090
FG
1.010 a 1.020
ABV
8.9 a 10.9%
IBU
30 a 50
SRM
15.0 a 35.0

Aroma

Low, with attributes typical of traditional non-hybrid European hop varieties.

Aparência

Light brown to very dark

Sabor

Aroma e sabor de malte tostado e caramelado podem estar presentes. Adstringência de malte altamente torrado não deve estar presente.

Sensação na boca

Medium to full

Contexto

Medium to full
Brewers Association 2023

Parâmetros técnicos

OG
1.070 a 1.090
FG
1.010 a 1.020
ABV
8.9 a 10.9%
IBU
30 a 50
SRM
15.0 a 35.0

Aroma

Low, with attributes typical of traditional non-hybrid European hop varieties.

Aparência

Light brown to very dark

Sabor

Aroma e sabor de malte tostado e caramelado podem estar presentes. Adstringência de malte altamente torrado não deve estar presente.

Sensação na boca

Medium to full

Contexto

Medium to full
Brewers Association 2022

Parâmetros técnicos

OG
1.070 a 1.090
FG
1.010 a 1.020
ABV
8.9 a 10.9%
IBU
30 a 50
SRM
15.0 a 35.0

Aroma

Low, with attributes typical of traditional non-hybrid European hop varieties.

Aparência

Light brown to very dark

Sabor

Aroma e sabor de malte tostado e caramelado podem estar presentes. Adstringência de malte altamente torrado não deve estar presente.

Sensação na boca

Medium to full

Contexto

Medium to full
Brewers Association 2021

Parâmetros técnicos

OG
1.070 a 1.090
FG
1.010 a 1.020
ABV
8.9 a 10.9%
IBU
30 a 50
SRM
15.0 a 35.0

Aroma

Low, with attributes typical of traditional non-hybrid European hop varieties.

Aparência

Light brown to very dark

Sabor

Aroma e sabor de malte tostado e caramelado podem estar presentes. Adstringência de malte altamente torrado não deve estar presente.

Sensação na boca

Medium to full

Contexto

Medium to full
Brewers Association 2020

Parâmetros técnicos

OG
1.070 a 1.090
FG
1.010 a 1.020
ABV
8.9 a 10.9%
IBU
30 a 50
SRM
15.0 a 35.0

Aroma

Low, with attributes typical of traditional non-hybrid European hop varieties. Perceived Bitterness: Low to medium

Aparência

Light brown to very dark

Sabor

Aroma e sabor de malte tostado e caramelado podem estar presentes. Adstringência de malte altamente torrado não deve estar presente.

Sensação na boca

Medium to full

Contexto

Medium to full
Brewers Association 2019

Parâmetros técnicos

OG
1.070 a 1.090
FG
1.010 a 1.020
ABV
8.9 a 10.9%
IBU
30 a 50
SRM
15.0 a 35.0

Aroma

Hop aroma and flavor is low. Traditional and non-hybrid varieties of European hops are traditionally used. Perceived Bitterness: Low to medium

Aparência

Light brown to very dark

Sabor

Aroma e sabor de malte tostado e caramelado podem estar presentes. Adstringência de malte altamente torrado não deve estar presente.

Sensação na boca

Medium to full Additional Notes: The style originated in Dortmund and is a strong, dark, hoppy ale which may or may not be sour. It may also be extensively aged in wooden barrels. Traditional versions may have a low or medium-low degree of smokiness. Adambier may or may not use wheat in its formulation. Smoke character may be absent in contemporary versions. Fruited versions of this style which exhibit attributes of wood-aging should be categorized as fruited Wood- and Barrel-Aged Sour Beers. Fruited versions of this style which do not exhibit attributes of wood- aging should be categorized as Fruit Wheat Beers.

Contexto

Medium to full Additional Notes: The style originated in Dortmund and is a strong, dark, hoppy ale which may or may not be sour. It may also be extensively aged in wooden barrels. Traditional versions may have a low or medium-low degree of smokiness. Adambier may or may not use wheat in its formulation. Smoke character may be absent in contemporary versions. Fruited versions of this style which exhibit attributes of wood-aging should be categorized as fruited Wood- and Barrel-Aged Sour Beers. Fruited versions of this style which do not exhibit attributes of wood- aging should be categorized as Fruit Wheat Beers.
Brewers Association 2018

Parâmetros técnicos

OG
1.070 a 1.090
FG
1.010 a 1.020
ABV
8.9 a 10.9%
IBU
30 a 50
SRM
15.0 a 35.0

Aroma

Hop aroma and flavor is low. Traditional and non-hybrid varieties of European hops are traditionally used. Perceived Bitterness: Low to medium

Aparência

Light brown to very dark

Sabor

Aroma e sabor de malte tostado e caramelado podem estar presentes. Adstringência de malte altamente torrado não deve estar presente.

Sensação na boca

Medium to full Additional Notes: The style originated in Dortmund and is a strong, dark, hoppy ale which may or may not be sour. It may also be extensively aged in wooden barrels. Traditional versions may have a low or medium-low degree of smokiness. Adambier may or may not use wheat in its formulation. Smoke character may be absent in contemporary versions. Fruited versions of this style which exhibit attributes of wood-aging should be categorized as fruited Wood- and Barrel-Aged Sour Beers. Fruited versions of this style which do not exhibit attributes of wood- aging should be categorized as Fruit Wheat Beers.

Contexto

Medium to full Additional Notes: The style originated in Dortmund and is a strong, dark, hoppy ale which may or may not be sour. It may also be extensively aged in wooden barrels. Traditional versions may have a low or medium-low degree of smokiness. Adambier may or may not use wheat in its formulation. Smoke character may be absent in contemporary versions. Fruited versions of this style which exhibit attributes of wood-aging should be categorized as fruited Wood- and Barrel-Aged Sour Beers. Fruited versions of this style which do not exhibit attributes of wood- aging should be categorized as Fruit Wheat Beers.
Brewers Association 2017

Aroma

Hop aroma and flavor is low. Traditional and non-hybrid varieties of European hops are traditionally used. Perceived Bitterness: Low to medium

Aparência

Light brown to very dark

Sabor

Aroma e sabor de malte tostado e caramelado podem estar presentes. Adstringência de malte altamente torrado não deve estar presente.

Sensação na boca

Medium to full

Contexto

Medium to full
Brewers Association 2015

Parâmetros técnicos

OG
1.070 a 1.090
FG
1.010 a 1.020
ABV
8.9 a 10.9%
IBU
30 a 50
SRM
3.0 a 14.0

Aroma

Toast and caramel-like malt aroma may be evident. Hop aroma is low.

Sabor

Aroma e sabor de malte tostado e caramelado podem estar presentes. Adstringência de malte altamente torrado não deve estar presente.

Sensação na boca

Astringency of highly roasted malt should be absent. Body is medium to full.

Contexto

Adambiers are light brown to very dark. Toast and caramel-like malt aroma may be evident. Hop aroma is low. Astringency of highly roasted malt should be absent. Toast and caramel-like malt flavors may be evident. Hop flavor is low. Hop bitterness is low to medium. Adambier may or may not use wheat in its formulation. Traditional and non-hybrid varieties of European hops were traditionally used. A Kölsch-like ale fermentation is typical. Extensive aging and acidification of this beer can mask malt and hop character to varying degrees. Aging in barrels may 21 contribute some level of Brettanomyces and lactic character. The style originated in Dortmund, and is a strong, dark, hoppy sour ale extensively aged in wood barrels. Traditional versions may have a low or medium low degree of smokiness. Smoke character may be absent in contemporary versions. Body is medium to full.
Brewers Association 2014

Parâmetros técnicos

OG
1.070 a 1.090
FG
1.010 a 1.020
ABV
8.9 a 10.9%
IBU
30 a 50
SRM
5.0 a 14.0

Aroma

Toast and caramel-like malt aroma may be evident. Hop aroma is low.

Sabor

Aroma e sabor de malte tostado e caramelado podem estar presentes. Adstringência de malte altamente torrado não deve estar presente.

Sensação na boca

Astringency of highly roasted malt should be absent. Body is medium to full.

Contexto

Adambiers are light brown to very dark. Toast and caramel-like malt aroma may be evident. Hop aroma is low. Astringency of highly roasted malt should be absent. Toast and caramel-like malt flavors may be evident. Hop flavor is low. Hop bitterness is low to medium. Adambier may or may not use wheat in its formulation. Traditional and non-hybrid varieties of European hops were traditionally used. A Kölsch-like ale fermentation is typical. Extensive aging and acidification of this beer can mask malt and hop character to varying degrees. Aging in barrels may contribute some level of Brettanomyces and lactic character. The style originated in Dortmund, and is a strong, dark, hoppy sour ale extensively aged in wood barrels. Traditional versions may have a low or medium low degree of smokiness. Smoke character may be absent in contemporary versions. Body is medium to full.

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