guia.beer
DefumadaEstabelecido

Bamberg-Style Bock Rauchbier

Rauchbier Bock de Bamberg

Cerveja Defumada

Catalogado em 10 edições (2016 a 2026) · presente no BA 2026

Fruity esters are usually absent, but if present should be very low. Diacetyl should not be present.

Evolução entre edições

11 edições · ordem cronológica
ParâmetroBA 16BA 16BA 18BA 19BA 20BA 21BA 22BA 23BA 24BA 25BA 26
OG1.066 a 1.0741.066 a 1.0741.066 a 1.0741.066 a 1.0741.066 a 1.0741.066 a 1.0741.066 a 1.0741.066 a 1.0741.066 a 1.0741.066 a 1.0741.066 a 1.074
FG1.018 a 1.0241.018 a 1.0241.018 a 1.0241.018 a 1.0241.018 a 1.0241.018 a 1.0241.018 a 1.0241.018 a 1.0241.018 a 1.0241.018 a 1.0241.018 a 1.024
ABV6.3 a 7.6%6.3 a 7.6%6.2 a 7.5%6.2 a 7.5%6.2 a 7.5%6.2 a 7.5%6.2 a 7.5%6.2 a 7.5%6.2 a 7.5%6.2 a 7.5%6.2 a 7.5%
IBU20 a 3020 a 3020 a 3020 a 3020 a 3020 a 3020 a 3020 a 3020 a 3020 a 3020 a 30
SRM20.0 a 30.020.0 a 30.020.0 a 30.020.0 a 30.020.0 a 30.020.0 a 30.020.0 a 30.020.0 a 30.020.0 a 30.020.0 a 30.020.0 a 30.0
● primeira aparição● mudou vs anterior● estável
Brewers Association 2026

Parâmetros técnicos

OG
1.066 a 1.074
FG
1.018 a 1.024
ABV
6.2 a 7.5%
IBU
20 a 30
SRM
20.0 a 30.0

Aroma

Muito baixo

Aparência

Dark brown to very dark

Sabor

Medium to medium-high malt aroma and flavor should be present with very low to medium-high beechwood smoke aromas and flavors. Smoke flavors should be smooth, without harshness. Smoke flavor may create a perception of mild sweetness.

Sensação na boca

Medium to full

Contexto

Medium to full
Brewers Association 2025

Parâmetros técnicos

OG
1.066 a 1.074
FG
1.018 a 1.024
ABV
6.2 a 7.5%
IBU
20 a 30
SRM
20.0 a 30.0

Aroma

Muito baixo

Aparência

Dark brown to very dark

Sabor

Medium to medium-high malt aroma and flavor should be present with very low to medium-high beechwood smoke aromas and flavors. Smoke flavors should be smooth, without harshness. Smoke flavor may create a perception of mild sweetness.

Sensação na boca

Medium to full

Contexto

Medium to full
Brewers Association 2024

Parâmetros técnicos

OG
1.066 a 1.074
FG
1.018 a 1.024
ABV
6.2 a 7.5%
IBU
20 a 30
SRM
20.0 a 30.0

Aroma

Muito baixo

Aparência

Dark brown to very dark

Sabor

Medium to medium-high malt aroma and flavor should be present with very low to medium-high beechwood smoke aromas and flavors. Smoke flavors should be smooth, without harshness. Smoke flavor may create a perception of mild sweetness.

Sensação na boca

Medium to full

Contexto

Medium to full
Brewers Association 2023

Parâmetros técnicos

OG
1.066 a 1.074
FG
1.018 a 1.024
ABV
6.2 a 7.5%
IBU
20 a 30
SRM
20.0 a 30.0

Aroma

Muito baixo

Aparência

Dark brown to very dark

Sabor

Medium to medium-high malt aroma and flavor should be present with very low to medium-high beechwood smoke aromas and flavors. Smoke flavors should be smooth, without harshness. Smoke flavor may create a perception of mild sweetness.

Sensação na boca

Medium to full

Contexto

Medium to full
Brewers Association 2022

Parâmetros técnicos

OG
1.066 a 1.074
FG
1.018 a 1.024
ABV
6.2 a 7.5%
IBU
20 a 30
SRM
20.0 a 30.0

Aroma

Muito baixo

Aparência

Dark brown to very dark

Sabor

Medium to medium-high malt aroma and flavor should be present with very low to medium-high beechwood smoke aromas and flavors. Smoke flavors should be smooth, without harshness. Smoke flavor may create a perception of mild sweetness.

Sensação na boca

Medium to full

Contexto

Medium to full
Brewers Association 2021

Parâmetros técnicos

OG
1.066 a 1.074
FG
1.018 a 1.024
ABV
6.2 a 7.5%
IBU
20 a 30
SRM
20.0 a 30.0

Aroma

Muito baixo

Aparência

Dark brown to very dark

Sabor

Medium to medium-high malt aroma and flavor should be present with very low to medium-high beechwood smoke aromas and flavors. Smoke flavors should be smooth, without harshness. Smoke flavor may create a perception of mild sweetness.

Sensação na boca

Medium to full

Contexto

Medium to full
Brewers Association 2020

Parâmetros técnicos

OG
1.066 a 1.074
FG
1.018 a 1.024
ABV
6.2 a 7.5%
IBU
20 a 30
SRM
20.0 a 30.0

Aroma

Muito baixo

Aparência

Dark brown to very dark

Sabor

Medium to medium-high malt aroma and flavor should be present with very low to medium-high beechwood smoke aromas and flavors. Smoke flavors should be smooth, without harshness. Smoke flavor may create a perception of mild sweetness.

Sensação na boca

Medium to full

Contexto

Medium to full
Brewers Association 2019

Parâmetros técnicos

OG
1.066 a 1.074
FG
1.018 a 1.024
ABV
6.2 a 7.5%
IBU
20 a 30
SRM
20.0 a 30.0

Aroma

Muito baixo

Aparência

Dark brown to very dark

Sabor

Medium to medium-high malt aroma and flavor should be present with very low to medium-high beechwood smoke aromas and flavors. Smoke flavors should be smooth, without harshness. Smoke flavor may create a perception of mild sweetness.

Sensação na boca

Medium to full

Contexto

Medium to full
Brewers Association 2018

Parâmetros técnicos

OG
1.066 a 1.074
FG
1.018 a 1.024
ABV
6.2 a 7.5%
IBU
20 a 30
SRM
20.0 a 30.0

Aroma

Muito baixo

Aparência

Dark brown to very dark

Sabor

Medium to medium-high malt aroma and flavor should be present with very low to medium-high beechwood smoke aromas and flavors. Smoke flavors should be smooth, without harshness. Smoke flavor may create a perception of mild sweetness.

Sensação na boca

Medium to full

Contexto

Medium to full
Brewers Association 2016

Parâmetros técnicos

OG
1.066 a 1.074
FG
1.018 a 1.024
ABV
6.3 a 7.6%
IBU
20 a 30
SRM
20.0 a 30.0

Aroma

Muito baixo

Aparência

Chill haze should not be perceived.

Sabor

Medium to medium-high malt flavor is present, with very low to medium-high beech wood smoky characters. Hop flavor is low. Hop bitterness is perceived as medium, increasing proportionately with starting gravity. Fruity-ester flavors should be minimal if present. Diacetyl flavor should not be perceived.

Sensação na boca

Smoke character is not harshly phenolic, but rather very smooth. Smoke flavor is not harshly phenolic, but rather very smooth, almost rendering a perception of mild sweetness. Body is medium to full.

Contexto

s are dark brown to very dark. Chill haze should not be perceived. Medium to medium-high malt aroma is present, with very low to medium-high beech wood smoky aromas. Smoke character is not harshly phenolic, but rather very smooth. Fruity-ester aromas should be minimal if present. Diacetyl aroma should not be perceived. Hop aroma is very low. Medium to medium-high malt flavor is present, with very low to medium-high beech wood smoky characters. Smoke flavor is not harshly phenolic, but rather very smooth, almost rendering a perception of mild sweetness. Hop flavor is low. Hop bitterness is perceived as medium, increasing proportionately with starting gravity. Fruity-ester flavors should be minimal if present. Diacetyl flavor should not be perceived. Body is medium to full.
Brewers Association 2016

Parâmetros técnicos

OG
1.066 a 1.074
FG
1.018 a 1.024
ABV
6.3 a 7.6%
IBU
20 a 30
SRM
20.0 a 30.0

Aroma

Muito baixo

Aparência

Bamberg-Style Bock Rauchbiers are dark brown to very dark. Chill haze should not be perceived.

Sabor

Medium to medium-high malt flavor is present, with very low to medium-high beech wood smoky characters. Hop flavor is low. Hop bitterness is perceived as medium, increasing proportionately with starting gravity. Fruity-ester flavors should be minimal if present. Diacetyl flavor should not be perceived.

Sensação na boca

Smoke character is not harshly phenolic, but rather very smooth. Smoke flavor is not harshly phenolic, but rather very smooth, almost rendering a perception of mild sweetness. Body is medium to full.

Contexto

Bamberg-Style Bock Rauchbiers are dark brown to very dark. Chill haze should not be perceived. Medium to medium-high malt aroma is present, with very low to medium-high beech wood smoky aromas. Smoke character is not harshly phenolic, but rather very smooth. Fruity-ester aromas should be minimal if present. Diacetyl aroma should not be perceived. Hop aroma is very low. Medium to medium-high malt flavor is present, with very low to medium-high beech wood smoky characters. Smoke flavor is not harshly phenolic, but rather very smooth, almost rendering a perception of mild sweetness. Hop flavor is low. Hop bitterness is perceived as medium, increasing proportionately with starting gravity. Fruity-ester flavors should be minimal if present. Diacetyl flavor should not be perceived. Body is medium to full.

Harmonizações

Costela defumada
Salmão defumado
Queijo provolone defumado
Linguiça artesanal
Ovos mexidos com bacon
← Todos os estilosVer Defumada →