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Ale

Breslau-Style Pale Schöps

Schöps Pálido de Breslau

Cerveja Histórica

Catalogado em 11 edições (2016 a 2026) · presente no BA 2026

Não usa a levedura tradicional alemã de cerveja de trigo.

Evolução entre edições

12 edições · ordem cronológica
ParâmetroBA 16BA 16BA 17BA 18BA 19BA 20BA 21BA 22BA 23BA 24BA 25BA 26
OG1.067 a 1.0721.067 a 1.0721.067 a 1.0721.067 a 1.0721.067 a 1.0721.067 a 1.0721.067 a 1.0721.067 a 1.0721.067 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 1.0241.016 a 1.0241.016 a 1.0241.016 a 1.0241.016 a 1.0241.016 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%6.0 a 7.0%6.0 a 7.0%6.0 a 7.0%6.0 a 7.0%6.0 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 3020 a 3020 a 3020 a 3020 a 3020 a 3020 a 3020 a 3020 a 30
SRM2.0 a 8.02.0 a 8.02.0 a 8.02.0 a 8.02.0 a 40.02.0 a 40.02.0 a 40.02.0 a 40.02.0 a 40.02.0 a 40.02.0 a 40.02.0 a 40.0
● primeira aparição● mudou vs anterior● estável
Brewers Association 2026

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
2.0 a 40.0

Aroma

Muito baixo

Aparência

Straw to black

Sabor

Malt sweetness is medium to medium-high with a pronounced malt character. A high proportion of pale or dark wheat malt (as much as 80 percent) is used to brew these beers as well as Pilsener and other pale, toasted, or dark specialty malts. Paler versions may have bready, aromatic biscuit malt attributes. Darker versions may exhibit roast malt bitterness at low levels, and toasted or nutty malt attributes. Caramel-like malt attributes are not present.

Sensação na boca

Cheio

Contexto

Cheio
Brewers Association 2025

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
2.0 a 40.0

Aroma

Muito baixo

Aparência

Straw to black

Sabor

Malt sweetness is medium to medium-high with a pronounced malt character. A high proportion of pale or dark wheat malt (as much as 80 percent) is used to brew these beers as well as Pilsener and other pale, toasted, or dark specialty malts. Paler versions may have bready, aromatic biscuit malt attributes. Darker versions may exhibit roast malt bitterness at low levels, and toasted or nutty malt attributes. Caramel-like malt attributes are not present.

Sensação na boca

Cheio

Contexto

Cheio
Brewers Association 2024

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
2.0 a 40.0

Aroma

Muito baixo

Aparência

Straw to black

Sabor

Malt sweetness is medium to medium-high with a pronounced malt character. A high proportion of pale or dark wheat malt (as much as 80 percent) is used to brew these beers as well as Pilsener and other pale, toasted, or dark specialty malts. Paler versions may have bready, aromatic biscuit malt attributes. Darker versions may exhibit roast malt bitterness at low levels, and toasted or nutty malt attributes. Caramel-like malt attributes are not present.

Sensação na boca

Cheio

Contexto

Cheio
Brewers Association 2023

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
2.0 a 40.0

Aroma

Muito baixo

Aparência

Straw to black

Sabor

Malt sweetness is medium to medium-high with a pronounced malt character. A high proportion of pale or dark wheat malt (as much as 80 percent) is used to brew these beers as well as Pilsener and other pale, toasted, or dark specialty malts. Paler versions may have bready, aromatic biscuit malt attributes. Darker versions may exhibit roast malt bitterness at low levels, and toasted or nutty malt attributes. Caramel-like malt attributes are not present.

Sensação na boca

Cheio

Contexto

Cheio
Brewers Association 2022

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
2.0 a 40.0

Aroma

Muito baixo 32

Aparência

Straw to black

Sabor

Malt sweetness is medium to medium-high with a pronounced malt character. A high proportion of pale or dark wheat malt (as much as 80 percent) is used to brew these beers as well as Pilsener and other pale, toasted, or dark specialty malts. Paler versions may have bready, aromatic biscuit malt attributes. Darker versions may exhibit roast malt bitterness at low levels, and toasted or nutty malt attributes. Caramel-like malt attributes are not present.

Sensação na boca

Cheio

Contexto

Cheio
Brewers Association 2021

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
2.0 a 40.0

Aroma

Muito baixo

Aparência

Straw to black

Sabor

Malt sweetness is medium to medium-high with a pronounced malt character. A high proportion of pale or dark wheat malt (as much as 80 percent) is used to brew these beers as well as Pilsener and other pale, toasted or dark specialty malts. Paler versions may have bready, aromatic biscuit malt attributes. Darker versions may exhibit roast malt bitterness at low levels, and toasted or nutty malt attributes. Caramel-like malt attributes are not present.

Sensação na boca

Cheio

Contexto

Cheio
Brewers Association 2020

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
2.0 a 40.0

Aroma

Muito baixo

Aparência

Straw to black

Sabor

Malt sweetness is medium to medium-high with a pronounced malt character. A high proportion of pale or dark wheat malt (as much as 80 percent) is used to brew these beers as well as Pilsener and other pale, toasted or dark specialty malts. Paler versions may have bready, aromatic biscuit malt attributes. Darker versions may exhibit roast malt bitterness at low levels, and toasted or nutty malt attributes. Caramel-like malt attributes are not present.

Sensação na boca

Cheio

Contexto

Cheio
Brewers Association 2019

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
2.0 a 40.0

Aroma

Muito baixo

Aparência

Straw to black

Sabor

Malt sweetness is medium to medium-high with a pronounced malt character. A high proportion of pale or dark wheat malt (as much as 80 percent) is used to brew these beers as well as Pilsener and other pale, toasted or dark specialty malts. Paler versions may have bready, aromatic biscuit malt attributes. Darker versions may exhibit roast malt bitterness at low levels, and toasted or nutty malt attributes. Caramel-like malt attributes are not present.

Sensação na boca

Cheio

Contexto

Cheio
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
2.0 a 8.0

Aroma

Muito baixo

Aparência

Straw to light amber

Sabor

Malt sweetness is medium to medium-high. A high proportion of pale wheat malt (as much as 80 percent) is used to brew these beers as well as Pilsener and other pale specialty malts. They may have a bready, aromatic biscuit malt aroma, but should not display 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
2.0 a 8.0

Aroma

Muito baixo

Aparência

Straw to light amber

Sabor

Malt sweetness is medium to medium-high. A high proportion of pale wheat malt (as much as 80 percent) is used to brew these beers as well as Pilsener and other pale specialty malts. They may have a bready, aromatic biscuit malt aroma, but should not display 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
2.0 a 8.0

Aroma

Muito baixo

Aparência

Traditional Pale Schöps are straw to light amber.

Sabor

Pale Schöps has medium to medium- high malt sweetness. Hop flavor is low. Hop bitterness is perceived as medium-low to medium. Fruity-ester flavors may be present. Diacetyl and phenolic flavors should be absent.

Sensação na boca

Cheio

Contexto

Traditional Pale Schöps are straw to light amber. They are made with a high proportion (as much as 80%) of pale wheat malt as well as pilsener and other pale specialty malts. They may have a bready, aromatic biscuit malt aroma, but not caramel. Fruity-ester aromas may be evident since this is a beer fermented with ale yeast. Traditional German wheat beer yeast is not used in this style of beer. 19 Diacetyl and phenolic aromas should not be perceived. Hop aroma is very low. Pale Schöps has medium to medium- high malt sweetness. Hop flavor is low. Hop bitterness is perceived as medium-low to medium. 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
2.0 a 8.0

Aroma

Muito baixo

Aparência

Traditional Pale Schöps are straw to light amber.

Sabor

Pale Schöps has medium to medium- high malt sweetness. Hop flavor is low. Hop bitterness is perceived as medium-low to medium. Fruity-ester flavors may be present. Diacetyl and phenolic flavors should be absent.

Sensação na boca

Cheio

Contexto

Traditional Pale Schöps are straw to light amber. They are made with a high proportion (as much as 80%) of pale wheat malt as well as pilsener and other pale specialty malts. They may have a bready, aromatic biscuit malt aroma, but not caramel. Fruity-ester aromas may be evident since this is a beer fermented with ale yeast. Traditional German wheat beer yeast is not used in this style of beer. 19 Diacetyl and phenolic aromas should not be perceived. Hop aroma is very low. Pale Schöps has medium to medium- high malt sweetness. Hop flavor is low. Hop bitterness is perceived as medium-low to medium. Fruity-ester flavors may be present. Diacetyl and phenolic flavors should be absent. Body is full.

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