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Defumada

Bamberg-Style Märzen Rauchbier

Rauchbier Märzen de Bamberg

Cerveja Defumada

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

Ésteres frutados e diacetil não devem estar presentes.

Evolução entre edições

13 edições · ordem cronológica
ParâmetroBA 14BA 15BA 16BA 16BA 18BA 19BA 20BA 21BA 22BA 23BA 24BA 25BA 26
OG1.050 a 1.0601.050 a 1.0601.050 a 1.0601.050 a 1.0601.050 a 1.0601.050 a 1.0601.050 a 1.0601.050 a 1.060—1.050 a 1.0601.050 a 1.0601.050 a 1.0601.050 a 1.060
FG1.012 a 1.0201.012 a 1.0201.012 a 1.0201.012 a 1.0201.012 a 1.0201.012 a 1.0201.012 a 1.0201.012 a 1.020—1.012 a 1.0201.012 a 1.0201.012 a 1.0201.012 a 1.020
ABV5.0 a 5.9%5.0 a 5.9%5.1 a 6.0%5.1 a 6.0%5.0 a 5.9%5.0 a 5.9%5.0 a 5.9%5.0 a 5.9%—5.0 a 5.9%5.0 a 5.9%5.0 a 5.9%5.0 a 5.9%
IBU18 a 2518 a 2518 a 2518 a 2518 a 2518 a 2518 a 2518 a 25—18 a 2518 a 2518 a 2518 a 25
SRM20.0 a 30.020.0 a 30.04.0 a 15.04.0 a 15.04.0 a 15.04.0 a 15.04.0 a 15.04.0 a 15.0—4.0 a 15.04.0 a 15.04.0 a 15.04.0 a 15.0
● primeira aparição● mudou vs anterior● estável
Brewers Association 2026

Parâmetros técnicos

OG
1.050 a 1.060
FG
1.012 a 1.020
ABV
5.0 a 5.9%
IBU
18 a 25
SRM
4.0 a 15.0

Aroma

Hop aroma and flavor is very low to low, derived from noble-type hops.

Aparência

Pale to light brown

Sabor

Aroma doce de malte tostado deve estar presente. Doçura de malte tostado médio-baixa a média deve estar presente. Aroma e sabor de defumado de madeira de faia variam de muito baixo a médio. Sabores defumados devem ser suaves, sem aspereza. O aroma deve atingir equilíbrio entre malte, lúpulo e defumado.

Sensação na boca

Cheio

Contexto

Full
Brewers Association 2025

Parâmetros técnicos

OG
1.050 a 1.060
FG
1.012 a 1.020
ABV
5.0 a 5.9%
IBU
18 a 25
SRM
4.0 a 15.0

Aroma

Hop aroma and flavor is very low to low, derived from noble-type hops.

Aparência

Pale to light brown

Sabor

Aroma doce de malte tostado deve estar presente. Doçura de malte tostado médio-baixa a média deve estar presente. Aroma e sabor de defumado de madeira de faia variam de muito baixo a médio. Sabores defumados devem ser suaves, sem aspereza. O aroma deve atingir equilíbrio entre malte, lúpulo e defumado.

Sensação na boca

Cheio

Contexto

Full
Brewers Association 2024

Parâmetros técnicos

OG
1.050 a 1.060
FG
1.012 a 1.020
ABV
5.0 a 5.9%
IBU
18 a 25
SRM
4.0 a 15.0

Aroma

Hop aroma and flavor is very low to low, derived from noble-type hops.

Aparência

Pale to light brown

Sabor

Aroma doce de malte tostado deve estar presente. Doçura de malte tostado médio-baixa a média deve estar presente. Aroma e sabor de defumado de madeira de faia variam de muito baixo a médio. Sabores defumados devem ser suaves, sem aspereza. O aroma deve atingir equilíbrio entre malte, lúpulo e defumado.

Sensação na boca

Cheio

Contexto

Full
Brewers Association 2023

Parâmetros técnicos

OG
1.050 a 1.060
FG
1.012 a 1.020
ABV
5.0 a 5.9%
IBU
18 a 25
SRM
4.0 a 15.0

Aroma

Hop aroma and flavor is very low to low, derived from noble-type hops.

Aparência

Pale to light brown

Sabor

Aroma doce de malte tostado deve estar presente. Doçura de malte tostado médio-baixa a média deve estar presente. Aroma e sabor de defumado de madeira de faia variam de muito baixo a médio. Sabores defumados devem ser suaves, sem aspereza. O aroma deve atingir equilíbrio entre malte, lúpulo e defumado.

Sensação na boca

Cheio

Contexto

Full
Brewers Association 2022

Aroma

Hop aroma and flavor is very low to low, derived from noble-type hops.

Aparência

Pale to light brown

Sabor

Aroma doce de malte tostado deve estar presente. Doçura de malte tostado médio-baixa a média deve estar presente. Aroma e sabor de defumado de madeira de faia variam de muito baixo a médio. Sabores defumados devem ser suaves, sem aspereza. O aroma deve atingir equilíbrio entre malte, lúpulo e defumado.

Sensação na boca

Cheio

Contexto

Full
Brewers Association 2021

Parâmetros técnicos

OG
1.050 a 1.060
FG
1.012 a 1.020
ABV
5.0 a 5.9%
IBU
18 a 25
SRM
4.0 a 15.0

Aroma

Hop aroma and flavor is very low to low, derived from noble-type hops.

Aparência

Pale to light brown 35

Sabor

Aroma doce de malte tostado deve estar presente. Doçura de malte tostado médio-baixa a média deve estar presente. Aroma e sabor de defumado de madeira de faia variam de muito baixo a médio. Sabores defumados devem ser suaves, sem aspereza. O aroma deve atingir equilíbrio entre malte, lúpulo e defumado.

Sensação na boca

Cheio

Contexto

Full
Brewers Association 2020

Parâmetros técnicos

OG
1.050 a 1.060
FG
1.012 a 1.020
ABV
5.0 a 5.9%
IBU
18 a 25
SRM
4.0 a 15.0

Aroma

Hop aroma and flavor is very low to low, derived from noble-type hops. Perceived Bitterness: Low to medium

Aparência

Pale to light brown

Sabor

Aroma doce de malte tostado deve estar presente. Doçura de malte tostado médio-baixa a média deve estar presente. Aroma e sabor de defumado de madeira de faia variam de muito baixo a médio. Sabores defumados devem ser suaves, sem aspereza. O aroma deve atingir equilíbrio entre malte, lúpulo e defumado.

Sensação na boca

Cheio

Contexto

Full
Brewers Association 2019

Parâmetros técnicos

OG
1.050 a 1.060
FG
1.012 a 1.020
ABV
5.0 a 5.9%
IBU
18 a 25
SRM
4.0 a 15.0

Aroma

Hop aroma and flavor is very low to low, derived from noble-type hops. Perceived Bitterness: Low to medium

Aparência

Pale to light brown

Sabor

Aroma doce de malte tostado deve estar presente. Doçura de malte tostado médio-baixa a média deve estar presente. Aroma e sabor de defumado de madeira de faia variam de muito baixo a médio. Sabores defumados devem ser suaves, sem aspereza. O aroma deve atingir equilíbrio entre malte, lúpulo e defumado.

Sensação na boca

Cheio

Contexto

Full
Brewers Association 2018

Parâmetros técnicos

OG
1.050 a 1.060
FG
1.012 a 1.020
ABV
5.0 a 5.9%
IBU
18 a 25
SRM
4.0 a 15.0

Aroma

Hop aroma and flavor is very low to low, derived from noble-type hops. Perceived Bitterness: Low to medium

Aparência

Pale to light brown

Sabor

Aroma doce de malte tostado deve estar presente. Doçura de malte tostado médio-baixa a média deve estar presente. Aroma e sabor de defumado de madeira de faia variam de muito baixo a médio. Sabores defumados devem ser suaves, sem aspereza. O aroma deve atingir equilíbrio entre malte, lúpulo e defumado.

Sensação na boca

Cheio

Contexto

Full
Brewers Association 2016

Parâmetros técnicos

OG
1.050 a 1.060
FG
1.012 a 1.020
ABV
5.1 a 6.0%
IBU
18 a 25
SRM
4.0 a 15.0

Aroma

Aroma should • strike a balance between malt, hop and smoke. Sweet toasted malt aroma is present. Beech wood smoky malt character ranging from very low to medium should be present in the aroma. Fruity- ester and diacetyl aromas should not be perceived. Hop aroma is very low to low, deriving from noble-type hops. is Medium-low to medium toasted malt sweetness is present.

Aparência

Chill haze should not be perceived.

Sabor

Aroma doce de malte tostado deve estar presente. Doçura de malte tostado médio-baixa a média deve estar presente. Aroma e sabor de defumado de madeira de faia variam de muito baixo a médio. Sabores defumados devem ser suaves, sem aspereza. O aroma deve atingir equilíbrio entre malte, lúpulo e defumado.

Sensação na boca

Cheio

Contexto

s are pale to light brown. Chill haze should not be perceived. Aroma should • strike a balance between malt, hop and smoke. Sweet toasted malt aroma is present. Beech wood smoky malt character ranging from very low to medium should be present in the aroma. Smoke aroma characters are neither harshly phenolic nor acrid, but rather very smooth. Fruity- ester and diacetyl aromas should not be perceived. Hop aroma is very low to low, deriving from noble-type hops. is Medium-low to medium toasted malt sweetness is present. Very low to medium beech wood smoky malt flavors are very smooth, not harshly phenolic or acrid. Hop flavor is very low to low, deriving from noble-type hops. Hop bitterness is low to medium. Fruity-ester and diacetyl flavors should not be perceived. Body is full.
Brewers Association 2016

Parâmetros técnicos

OG
1.050 a 1.060
FG
1.012 a 1.020
ABV
5.1 a 6.0%
IBU
18 a 25
SRM
4.0 a 15.0

Aroma

Aroma should • strike a balance between malt, hop and smoke. Sweet toasted malt aroma is present. Beech wood smoky malt character ranging from very low to medium should be present in the aroma. Fruity- ester and diacetyl aromas should not be perceived. Hop aroma is very low to low, deriving from noble-type hops. is Medium-low to medium toasted malt sweetness is present.

Aparência

Bamberg-Style Märzen Rauchbiers are pale to light brown. Chill haze should not be perceived.

Sabor

Aroma doce de malte tostado deve estar presente. Doçura de malte tostado médio-baixa a média deve estar presente. Aroma e sabor de defumado de madeira de faia variam de muito baixo a médio. Sabores defumados devem ser suaves, sem aspereza. O aroma deve atingir equilíbrio entre malte, lúpulo e defumado.

Sensação na boca

Cheio

Contexto

Bamberg-Style Märzen Rauchbiers are pale to light brown. Chill haze should not be perceived. Aroma should • strike a balance between malt, hop and smoke. Sweet toasted malt aroma is present. Beech wood smoky malt character ranging from very low to medium should be present in the aroma. Smoke aroma characters are neither harshly phenolic nor acrid, but rather very smooth. Fruity- ester and diacetyl aromas should not be perceived. Hop aroma is very low to low, deriving from noble-type hops. is Medium-low to medium toasted malt sweetness is present. Very low to medium beech wood smoky malt flavors are very smooth, not harshly phenolic or acrid. Hop flavor is very low to low, deriving from noble-type hops. Hop bitterness is low to medium. Fruity-ester and diacetyl flavors should not be perceived. Body is full.
Brewers Association 2015

Parâmetros técnicos

OG
1.050 a 1.060
FG
1.012 a 1.020
ABV
5.0 a 5.9%
IBU
18 a 25
SRM
20.0 a 30.0

Aroma

Aroma should strike a balance between malt, hop and smoke. Sweet toasted malt aroma is present. Beech wood smoky malt character ranging from very low to medium should be present in the aroma. Fruity-ester and diacetyl aromas should not be perceived. Hop aroma is very low to low, deriving from noble-type hops.

Aparência

Bamberg-Style Märzen Rauchbiers are pale to light brown. Chill haze should not be perceived.

Sabor

Aroma doce de malte tostado deve estar presente. Doçura de malte tostado médio-baixa a média deve estar presente. Aroma e sabor de defumado de madeira de faia variam de muito baixo a médio. Sabores defumados devem ser suaves, sem aspereza. O aroma deve atingir equilíbrio entre malte, lúpulo e defumado.

Sensação na boca

Cheio

Contexto

Bamberg-Style Märzen Rauchbiers are pale to light brown. Chill haze should not be perceived. Aroma should strike a balance between malt, hop and smoke. Sweet toasted malt aroma is present. Beech wood smoky malt character ranging from very low to medium should be present in the aroma. Smoke aroma characters are neither harshly phenolic nor acrid, but rather very smooth. Fruity-ester and diacetyl aromas should not be perceived. Hop aroma is very low to low, deriving from noble-type hops. Medium-low to medium toasted malt sweetness is present. Very low to medium beech wood smoky malt flavors are very smooth, not harshly phenolic or acrid. Hop flavor is very low to low, deriving from noble-type hops. Hop bitterness is low to medium. Fruity-ester and diacetyl flavors should not be perceived. Body is full.
Brewers Association 2014

Parâmetros técnicos

OG
1.050 a 1.060
FG
1.012 a 1.020
ABV
5.0 a 5.9%
IBU
18 a 25
SRM
20.0 a 30.0

Aroma

Aroma should strike a balance between malt, hop and smoke. Sweet toasted malt aroma is present. Beech wood smoky malt character ranging from very low to medium should be present in the aroma. Fruity-ester and diacetyl aromas should not be perceived. Hop aroma is very low to low, deriving from noble-type hops.

Aparência

Bamberg-Style Märzen Rauchbiers are pale to light brown. Chill haze should not be perceived.

Sabor

Aroma doce de malte tostado deve estar presente. Doçura de malte tostado médio-baixa a média deve estar presente. Aroma e sabor de defumado de madeira de faia variam de muito baixo a médio. Sabores defumados devem ser suaves, sem aspereza. O aroma deve atingir equilíbrio entre malte, lúpulo e defumado.

Sensação na boca

Cheio

Contexto

Bamberg-Style Märzen Rauchbiers are pale to light brown. Chill haze should not be perceived. Aroma should strike a balance between malt, hop and smoke. Sweet toasted malt aroma is present. Beech wood smoky malt character ranging from very low to medium should be present in the aroma. Smoke aroma characters are neither harshly phenolic nor acrid, but rather very smooth. Fruity-ester and diacetyl aromas should not be perceived. Hop aroma is very low to low, deriving from noble-type hops. Medium-low to medium toasted malt sweetness is present. Very low to medium beech wood smoky malt flavors are very smooth, not harshly phenolic or acrid. Hop flavor is very low to low, deriving from noble-type hops. Hop bitterness is low to medium. Fruity-ester and diacetyl flavors should not be perceived. Body is full.

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