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American-Style Fruited Sour Ale

Sour Ale Frutada Americana

Ale Selvagem Americana

Catalogado em 8 edições (2019 a 2026) · presente no BA 2026

Fruit aromas, ranging from subtle to intense, should be present. Fruit or fruit extracts, used as an adjunct in either the mash, kettle, primary or secondary fermentation, provide harmonious fruit character ranging from subtle to intense. Beers exhibiting wood-derived attributes or evidence of liquids previously aged in wood are categorized as Fruited Wood-Aged Sour Beer. Within the framework of these guidelines, coconut is defined as a vegetable, and beers containing coconut are categorized as Field Beer. Likewise beers containing chili peppers are categorized as Chili Beer. Fruited versions of Berliner-Style Weisse and Belgian-Style Sour Ale are categorized elsewhere. Competition organizers may create subcategories which reflect groups of entries based on color, hop varieties, microflora, spices, or other ingredients, etc.

Brewers Association 2026

Aroma

None to high

Aparência

Can range from pale to black depending on underlying beer style and is often influenced by the color of added fruit

Sabor

Low. In darker versions, any of roasted malt, caramel, or chocolate aroma and flavor attributes should be present at low levels.

Sensação na boca

Low to high

Contexto

Baixo a alto

Brewers Association 2025

Aroma

None to high

Aparência

Can range from pale to black depending on underlying beer style and is often influenced by the color of added fruit

Sabor

Low. In darker versions, any of roasted malt, caramel, or chocolate aroma and flavor attributes should be present at low levels.

Sensação na boca

Low to high

Contexto

Baixo a alto

Brewers Association 2024

Aroma

None to high

Aparência

Can range from pale to black depending on underlying beer style and is often influenced by the color of added fruit

Sabor

Low. In darker versions, any of roasted malt, caramel, or chocolate aroma and flavor attributes should be present at low levels.

Sensação na boca

Low to high

Contexto

Baixo a alto

Brewers Association 2023

Aroma

None to high

Aparência

Can range from pale to black depending on underlying beer style and is often influenced by the color of added fruit

Sabor

Low. In darker versions, any of roasted malt, caramel, or chocolate 16 aroma and flavor attributes should be present at low levels.

Sensação na boca

Low to high

Contexto

Baixo a alto

Brewers Association 2022

Aroma

None to high

Aparência

Can range from pale to black depending on underlying beer style and is often influenced by the color of added fruit

Sabor

Low. In darker versions, any of roasted malt, caramel, or chocolate aroma and flavor attributes should be present at low levels.

Sensação na boca

Low to high

Contexto

Baixo a alto

Brewers Association 2021

Aroma

None to high

Aparência

Can range from pale to black depending on underlying beer style and is often influenced by the color of added fruit

Sabor

Low. In darker versions, roasted malt, caramel and/or chocolate aromas and flavors should be present at low levels.

Sensação na boca

Low to high

Contexto

Baixo a alto

Brewers Association 2020

Aroma

Low to High Perceived Bitterness: Low to high and in balance with fruit character

Aparência

Can range from pale to black depending on underlying beer style and is often influenced by the color of added fruit

Sabor

Low. In darker versions, roasted malt, caramel and/or chocolate aromas and flavors should be present at low levels.

Sensação na boca

Low to High

Contexto

Baixo a alto

Brewers Association 2019

Aroma

Low to High Perceived Bitterness: Low to high and in balance with fruit character

Aparência

Can range from pale to black depending on underlying beer style and is often influenced by the color of added fruit

Sabor

Low. In darker versions, roasted malt, caramel and/or chocolate aromas and flavors should be present at low levels.

Sensação na boca

Low to High Additional Notes: Fruit aromas, ranging from subtle to intense, should be present. Fruit or fruit extracts, used as an adjunct in either the mash, kettle, primary or secondary fermentation, provide harmonious fruit character ranging from subtle to intense. Beers exhibiting wood-derived attributes or evidence of liquids previously aged in wood are categorized as Fruited Wood-Aged Sour Beer. Competition organizers may create subcategories which reflect groups of entries based on color, hop varieties, microflora, spices or other ingredients, etc.

Contexto

Baixo a alto

Harmonizações

Ceviche de peixe branco

Salada Caprese com manjericão

Brigadeiro de morango

Sorvete de iogurte com frutas

Tartar de salmão

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