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Dortmunder/European-Style Export

Lager Pálida Amarga Europeia

Catalogado em 2 edições (2014 a 2015)

s are straw to deep golden. Chill haze should not be perceived. Fruity-ester and diacetyl aromas should not be perceived. Hop aroma is very low to low, deriving from noble-type hops. Sweet malt flavor can be low and should not be caramel-like. Hop flavor is very low to low, deriving from noble-type hops. Hop bitterness is medium. Fruity-ester flavors and diacetyl should not be perceived. Body is m

Evolução entre edições

3 edições · ordem cronológica
ParâmetroBA 14BA 15BA 16
OG1.048 a 1.0561.048 a 1.0561.048 a 1.056
FG1.010 a 1.0141.010 a 1.0141.010 a 1.014
ABV5.0 a 6.0%5.0 a 6.0%5.1 a 6.1%
IBU23 a 2923 a 2923 a 29
SRM25.0 a 30.025.0 a 30.03.0 a 6.0
● primeira aparição● mudou vs anterior● estável
Brewers Association 2016

Parâmetros técnicos

OG
1.048 a 1.056
FG
1.010 a 1.014
ABV
5.1 a 6.1%
IBU
23 a 29
SRM
3.0 a 6.0

Aroma

Fruity-ester and diacetyl aromas should not be perceived. Hop aroma is very low to low, deriving from noble-type hops.

Aparência

Chill haze should not be perceived.

Sabor

Sweet malt flavor can be low and should not be caramel-like. Hop flavor is very low to low, deriving from noble-type hops. Hop bitterness is medium. Fruity-ester flavors and diacetyl should not be perceived.

Sensação na boca

Body is medium.

Contexto

s are straw to deep golden. Chill haze should not be perceived. Fruity-ester and diacetyl aromas should not be perceived. Hop aroma is very low to low, deriving from noble-type hops. Sweet malt flavor can be low and should not be caramel-like. Hop flavor is very low to low, deriving from noble-type hops. Hop bitterness is medium. Fruity-ester flavors and diacetyl should not be perceived. Body is medium.
Brewers Association 2015

Parâmetros técnicos

OG
1.048 a 1.056
FG
1.010 a 1.014
ABV
5.0 a 6.0%
IBU
23 a 29
SRM
25.0 a 30.0

Aroma

Fruity-ester and diacetyl aromas should not be perceived. Hop aroma is very low to low, deriving from noble-type hops.

Aparência

Chill haze should not be perceived.

Sabor

Sweet malt flavor can be low and should not be caramel-like. Hop flavor is very low to low, deriving from noble-type hops. Hop bitterness is medium. Fruity-ester flavors and diacetyl should not be perceived.

Sensação na boca

Body is medium.

Contexto

Dortmunder/European-Style Exports are straw to deep golden. Chill haze should not be perceived. Fruity-ester and diacetyl aromas should not be perceived. Hop aroma is very low to low, deriving from noble-type hops. Sweet malt flavor can be low and should not be caramel-like. Hop flavor is very low to low, deriving from noble-type hops. Hop bitterness is medium. Fruity-ester flavors and diacetyl should not be perceived. Body is medium.
Brewers Association 2014

Parâmetros técnicos

OG
1.048 a 1.056
FG
1.010 a 1.014
ABV
5.0 a 6.0%
IBU
23 a 29
SRM
25.0 a 30.0

Aroma

Fruity-ester and diacetyl aromas should not be perceived. Hop aroma is very low to low, deriving from noble-type hops.

Aparência

Chill haze should not be perceived.

Sabor

Sweet malt flavor can be low and should not be caramel-like. Hop flavor is very low to low, deriving from noble-type hops. Hop bitterness is medium. Fruity-ester flavors and diacetyl should not be perceived.

Sensação na boca

Body is medium.

Contexto

Dortmunder/European-Style Exports are straw to deep golden. Chill haze should not be perceived. Fruity-ester and diacetyl aromas should not be perceived. Hop aroma is very low to low, deriving from noble-type hops. Sweet malt flavor can be low and should not be caramel-like. Hop flavor is very low to low, deriving from noble-type hops. Hop bitterness is medium. Fruity-ester flavors and diacetyl should not be perceived. Body is medium.
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