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AleDescontinuado

American-Style Imperial Porter

Ale Americana

Catalogado em 10 edições (2016 a 2025)

Fruity esters are present but not overpowering and should complement hop character and malt-derived sweetness. Diacetyl should not be present absent.

Evolução entre edições

11 edições · ordem cronológica
ParâmetroBA 16BA 16BA 17BA 18BA 19BA 20BA 21BA 22BA 23BA 24BA 25
OG1.080 a 1.1001.080 a 1.100—————————
FG1.020 a 1.0301.020 a 1.030—————————
ABV7.0 a 12.0%7.0 a 12.0%—————————
IBU35 a 5035 a 50—————————
SRM10.0 a 17.010.0 a 17.0—————————
● primeira aparição● mudou vs anterior● estável
Brewers Association 2025

Aroma

Low to medium-high

Aparência

Preto

Sabor

No roast barley or strong burnt/black malt character should be present. Medium malt, caramel, and cocoa sweetness should be present.

Sensação na boca

Cheio

Contexto

Cheio
Brewers Association 2024

Aroma

Low to medium-high

Aparência

Preto

Sabor

No roast barley or strong burnt/black malt character should be present. Medium malt, caramel, and cocoa sweetness should be present.

Sensação na boca

Cheio

Contexto

Cheio
Brewers Association 2023

Aroma

Low to medium-high

Aparência

Preto

Sabor

No roast barley or strong burnt/black malt character should be present. Medium malt, caramel, and cocoa sweetness should be present.

Sensação na boca

Cheio

Contexto

Cheio
Brewers Association 2022

Aroma

Low to medium-high

Aparência

Preto

Sabor

No roast barley or strong burnt/black malt character should be present. Medium malt, caramel, and cocoa sweetness should be present.

Sensação na boca

Cheio

Contexto

Cheio
Brewers Association 2021

Aroma

Low to medium-high

Aparência

Preto

Sabor

No roast barley or strong burnt/black malt character should be present. Medium malt, caramel and cocoa sweetness should be present.

Sensação na boca

Cheio

Contexto

Cheio
Brewers Association 2020

Aroma

Low to medium-high Perceived Bitterness: Medium-low to medium

Aparência

Preto

Sabor

No roast barley or strong burnt/black malt character should be present. Medium malt, caramel and cocoa sweetness should be present.

Sensação na boca

Cheio

Contexto

Cheio
Brewers Association 2019

Aroma

Low to medium-high Perceived Bitterness: Medium-low to medium

Aparência

Preto

Sabor

No roast barley or strong burnt/black malt character should be present. Medium malt, caramel and cocoa sweetness should be present.

Sensação na boca

Cheio

Contexto

Cheio
Brewers Association 2018

Aroma

Low to medium-high Perceived Bitterness: Medium-low to medium

Aparência

Preto

Sabor

No roast barley or strong burnt/black malt character should be perceived. Medium malt, caramel and cocoa sweetness should be present.

Sensação na boca

Cheio

Contexto

Cheio
Brewers Association 2017

Aroma

Low to medium- high Perceived Bitterness: Medium-low to medium

Aparência

Preto

Sabor

No roast barley or strong burnt/black malt character should be perceived. Medium malt, caramel and cocoa sweetness should be present.

Sensação na boca

Cheio

Contexto

Cheio
Brewers Association 2016

Parâmetros técnicos

OG
1.080 a 1.100
FG
1.020 a 1.030
ABV
7.0 a 12.0%
IBU
35 a 50
SRM
10.0 a 17.0

Aroma

Ale-like fruity-ester aromas should be evident but not overpowering, complimenting malt and hop aromas. Hop aroma is low to medium-high.

Sabor

No roast barley or strong burnt/black malt character should be perceived. Hop flavor is low to medium-high. Hop bitterness is medium- low to medium. Ale-like fruity-ester flavors should be evident but not overpowering, complimenting hop character and malt derived sweetness. Diacetyl should be absent.

Sensação na boca

Cheio

Contexto

s are black. Ale-like fruity-ester aromas should be evident but not overpowering, complimenting malt and hop aromas. Hop aroma is low to medium-high. No roast barley or strong burnt/black malt character should be perceived. Medium malt, caramel and cocoa-like sweetness is present. Hop flavor is low to medium-high. Hop bitterness is medium- low to medium. Ale-like fruity-ester flavors should be evident but not overpowering, complimenting hop character and malt derived sweetness. Diacetyl should be absent. Body is full.
Brewers Association 2016

Parâmetros técnicos

OG
1.080 a 1.100
FG
1.020 a 1.030
ABV
7.0 a 12.0%
IBU
35 a 50
SRM
10.0 a 17.0

Aroma

Ale-like fruity-ester aromas should be evident but not overpowering, complimenting malt and hop aromas. Hop aroma is low to medium-high.

Sabor

No roast barley or strong burnt/black malt character should be perceived. Hop flavor is low to medium-high. Hop bitterness is medium- low to medium. Ale-like fruity-ester flavors should be evident but not overpowering, complimenting hop character and malt derived sweetness. Diacetyl should be absent.

Sensação na boca

Cheio

Contexto

American-Style Imperial Porters are black. Ale-like fruity-ester aromas should be evident but not overpowering, complimenting malt and hop aromas. Hop aroma is low to medium-high. No roast barley or strong burnt/black malt character should be perceived. Medium malt, caramel and cocoa-like sweetness is present. Hop flavor is low to medium-high. Hop bitterness is medium- low to medium. Ale-like fruity-ester flavors should be evident but not overpowering, complimenting hop character and malt derived sweetness. Diacetyl should be absent. Body is full.

Harmonizações

Cordeiro assado com alecrim
Brownie de chocolate
Costelinha de porco caramelizada
Queijo gorgonzola
Café espresso com pão de queijo
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