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Breslau-Style Dark Schöps

Cerveja Histórica

Catalogado em 3 edições (2016 a 2018)

Fruity-estery aromas and flavors may be evident as these beers are fermented with ale yeast, but not with traditional wheat beer yeast. Diacetyl and phenolic aromas and flavors should not be perceived.

Evolução entre edições

4 edições · ordem cronológica
ParâmetroBA 16BA 16BA 17BA 18
OG1.067 a 1.0721.067 a 1.0721.067 a 1.0721.067 a 1.072
FG1.016 a 1.0241.016 a 1.0241.016 a 1.0241.016 a 1.024
ABV6.0 a 7.0%6.0 a 7.0%6.0 a 7.0%6.0 a 7.0%
IBU20 a 3020 a 3020 a 3020 a 30
SRM25.0 a 40.025.0 a 40.025.0 a 40.025.0 a 40.0
● primeira aparição● mudou vs anterior● estável
Brewers Association 2018

Parâmetros técnicos

OG
1.067 a 1.072
FG
1.016 a 1.024
ABV
6.0 a 7.0%
IBU
20 a 30
SRM
25.0 a 40.0

Aroma

Very low Perceived Bitterness: Low

Aparência

Dark brown to black

Sabor

Malt sweetness is medium to medium-high. Roast malt bitterness may be evident at low levels. A high proportion of dark wheat malt (as much as 80%) is used to brew these beers as along with other specialty toasted and dark specialty malts. They have a pronounced malt character with aromas of toasted or nutty malt, but lack caramel character.

Sensação na boca

Cheio

Contexto

Cheio
Brewers Association 2017

Parâmetros técnicos

OG
1.067 a 1.072
FG
1.016 a 1.024
ABV
6.0 a 7.0%
IBU
20 a 30
SRM
25.0 a 40.0

Aroma

Very low Perceived Bitterness: Low

Aparência

Dark brown to black

Sabor

Malt sweetness is medium to medium-high. Roast malt bitterness may be evident at low levels. A high proportion of dark wheat malt (as much as 80%) is used to brew these beers as along with other specialty toasted and dark specialty malts. They have a pronounced malt character with aromas of toasted or nutty malt, but lack caramel character.

Sensação na boca

Cheio

Contexto

Cheio
Brewers Association 2016

Parâmetros técnicos

OG
1.067 a 1.072
FG
1.016 a 1.024
ABV
6.0 a 7.0%
IBU
20 a 30
SRM
25.0 a 40.0

Aroma

They are made with a high proportion (as much as 80%) of dark wheat malt as well as other specialty toasted and dark specialty malts, and has high malt character with aromas toasted or nut-like malt, but not caramel. Fruity-ester aromas may be evident since this is a beer fermented with ale yeast, but not with traditional wheat beer yeast. Diacetyl and phenolic aromas should not be perceived. Hop aroma is very low.

Sabor

Dark Schöps has medium to medium- high malt sweetness. Roast malt bitterness may be evident at low levels. Hop bitterness is low. Fruity-ester flavors may be present. Diacetyl and phenolic flavors should be absent.

Sensação na boca

Cheio

Contexto

Traditional Dark Schöps are dark brown to black. They are made with a high proportion (as much as 80%) of dark wheat malt as well as other specialty toasted and dark specialty malts, and has high malt character with aromas toasted or nut-like malt, but not caramel. Fruity-ester aromas may be evident since this is a beer fermented with ale yeast, but not with traditional wheat beer yeast. Diacetyl and phenolic aromas should not be perceived. Hop aroma is very low. Dark Schöps has medium to medium- high malt sweetness. Roast malt bitterness may be evident at low levels. Hop bitterness is low. Fruity-ester flavors may be present. Diacetyl and phenolic flavors should be absent. Body is full.
Brewers Association 2016

Parâmetros técnicos

OG
1.067 a 1.072
FG
1.016 a 1.024
ABV
6.0 a 7.0%
IBU
20 a 30
SRM
25.0 a 40.0

Aroma

They are made with a high proportion (as much as 80%) of dark wheat malt as well as other specialty toasted and dark specialty malts, and has high malt character with aromas toasted or nut-like malt, but not caramel. Fruity-ester aromas may be evident since this is a beer fermented with ale yeast, but not with traditional wheat beer yeast. Diacetyl and phenolic aromas should not be perceived. Hop aroma is very low.

Sabor

Dark Schöps has medium to medium- high malt sweetness. Roast malt bitterness may be evident at low levels. Hop bitterness is low. Fruity-ester flavors may be present. Diacetyl and phenolic flavors should be absent.

Sensação na boca

Cheio

Contexto

Traditional Dark Schöps are dark brown to black. They are made with a high proportion (as much as 80%) of dark wheat malt as well as other specialty toasted and dark specialty malts, and has high malt character with aromas toasted or nut-like malt, but not caramel. Fruity-ester aromas may be evident since this is a beer fermented with ale yeast, but not with traditional wheat beer yeast. Diacetyl and phenolic aromas should not be perceived. Hop aroma is very low. Dark Schöps has medium to medium- high malt sweetness. Roast malt bitterness may be evident at low levels. Hop bitterness is low. Fruity-ester flavors may be present. Diacetyl and phenolic flavors should be absent. Body is full.

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