Sensação na boca
Varies with underlying style Additional Notes: Within the framework of these guidelines these beers meet the criteria for color and alcohol content shown above. Darker (>18 SRM or >36EBC) beers, or stronger (>5% abw or >6.3% abv) beers of any color should be categorized in other wood-aged beer styles. These are any traditional or experimental style of lager, ale or hybrid beer aged in either a wooden barrel or in contact with wood. These beers are aged with the intention of developing unique attributes imparted by the wood and/or by liquids that had previously been stored in contact with the wood. Wood aging does not necessarily impart wood flavors, but does result in distinctive sensory outcomes. Used sherry, rum, whiskey, tequila, port, wine and other barrels are often used, imparting complexity and uniqueness to 50 a beer. A balance of aroma, flavor and mouthfeel results from the marriage of new beer with attributes imparted by the wood or barrel. These beers may or may not have Brettanomyces character. Sour wood-aged beers should be categorized elsewhere. Fruited or spiced wood-aged beers which meet the criteria for color and alcohol content and which exhibit attributes of wood-aging are appropriately categorized here and may take on the color, flavors and aromas of added fruits or spices.