Specialty Wood-Aged Beer

O sucesso neste estilo depende do quanto os caráteres amadeirado e alcoólico complementam e aprimoram a cerveja base, bem como se estão bem integrados com o perfil geral de sabor. O caráter de envelhecimento é permitido, mas oxidação ou acidez excessivas são falhas. Cervejas ácidas envelhecidas em madeira devem ser inscritas em 28C Wild Specialty Beer.

Igual a 33A Wood-Aged Beer.

Varia de acordo com o estilo base. Envelhecidas em tonéis ou barris de madeira anteriormente utilizados para armazenar bebidas alcoólicas (por exemplo, uísque, bourbon, rum, gin, tequila, porto, xerez, vinho Madeira, vinho). Estilos base mais encorpados e de maior densidade geralmente são usados, pois podem resistir melhor aos sabores adicionais, embora experimentações sejam incentivadas. Instruções para Inscrição : O participante deve especificar o caráter alcoólico adicional, com informações sobre o barril, caso sejam relevantes para o perfil final do sabor. Se uma variedade incomum de madeira foi usada, o participante deve fornecer uma breve descrição dos aspectos sensoriais que ela agrega à cerveja. O participante deve fornecer a descrição da cerveja, identificando ou um Estilo Base ou os ingredientes, especificações e/ou o caráter desejado para a cerveja. Uma descrição geral da natureza especial da cerveja pode abranger todos os itens necessários.

Varies with underlying style

Varies with underlying style

Varies with underlying style

Varies with underlying style

Varies with underlying style

Varies with underlying style

Varies with underlying style

Varies with underlying style Additional Notes: These are any traditional or experimental style of lager, ale or hybrid beer aged either a wooden barrel or in contact with wood, and exhibiting acidity derived from exposure to bacteria. These beers are aged in the presence of microflora (either present in the wood or introduced at some time in the brewing process) with the intention of introducing sourness to the beer. These beers are aged with the intention of developing unique attributes imparted by the wood and/or by liquids that had previously been stored in contact with the wood. Wood aging does not necessarily impart wood flavors but does result in distinctive sensory outcomes. Used sherry, rum, whiskey, tequila, port, wine and other barrels are often used, imparting complexity and uniqueness to a beer. A balance of aroma, flavor and mouthfeel results from the marriage of new beer with attributes imparted by the wood or barrel, and with sourness and/or other attributes derived from bacteria. These beers may or may not have Brettanomyces character. For purposes of competition, entries made with fruit are categorized as Fruited Wood-Aged Sour Beer. Entries made with spices are categorized as Herb/Spice Beers. Entries made with combinations of and or fruit(s) and or spices and or other ingredients, and which therefore represent combinations of multiple hybrid beer styles, are categorized as Experimental Beer. Versions made with fruit(s) will exhibit attributes of wood-aging, acidity and those added fruit(s). Competition organizers may choose to create subcategories for Wood-aged sour beers made with fruit or other ingredients. When using these guidelines as the basis for evaluating entries at competitions, brewers may be asked to provide supplemental information about entries in this category to allow for accurate evaluation of diverse entries. Such information might include the underlying beer style upon which the entry is based, or other information unique to the entry such as length of time aged, type of wood or barrel, age, char level or previous liquids held by the wood, micro flora present if known, other ingredients or other processing which influence perceived sensory outcomes.

Varies with underlying style Additional Notes: These are any traditional or experimental style of lager, ale or hybrid beer aged in either a wooden barrel or in contact with wood, and exhibiting acidity derived from exposure to bacteria. These beers are aged in the presence of microflora (either present in the wood or introduced at some time in the brewing process) with the intention of introducing sourness to the beer. These beers are aged with the intention of developing unique attributes imparted by the wood and/or by liquids that had previously been stored in contact with the wood. Wood aging does not necessarily impart wood flavors, but does result in distinctive sensory outcomes. Used sherry, rum, whiskey, tequila, port, wine and other barrels are often used, imparting complexity and uniqueness to a beer. A balance of aroma, flavor and mouthfeel results from the marriage of new beer with attributes imparted by the wood or barrel, and with sourness and/or other attributes derived from bacteria. These beers may or may not have Brettanomyces character. Wood-aged sour beers made with spices, fruits or other ingredients which meet the criteria for color and alcohol content and which exhibit attributes of wood-aging and acidity are appropriately categorized here and will exhibit attributes of those ingredients. 52 Versions made with fruit(s) will exhibit attributes of wood-aging, acidity and those added fruit(s). Competition organizers may choose to create subcategories for Wood-aged sour beers made with fruit or other ingredients. When using these guidelines as the basis for evaluating entries at competitions, brewers may be asked to provide supplemental information about entries in this category to allow for accurate evaluation of diverse entries. Such information might include the underlying beer style upon which the entry is based, or other information unique to the entry such as length of time aged, type of wood or barrel, age, char level or previous liquids held by the wood, micro flora present if known, other ingredients or other processing which influence perceived sensory outcomes.

The base beer style should be apparent. The wood-based character should be evident, but not so dominant as to unbalance the beer. The intensity of the wood-based flavors is based on the contact time with the wood; the age, condition, previous usage of the barrel; and the type of wood. Alcoholic products previously stored in the wood should be evident, but should not be so dominant as to unbalance the beer. THIS CATEGORY SHOULD NOT BE USED FOR BASE STYLES WHERE BARREL-AGING IS A FUNDAMENTAL REQUIREMENT FOR THE STYLE (e.g., Flanders Red, Lambic, etc.). Special wood-aged wild ales should be entered in the Wild Specialty style.

A traditional production method that is rarely used by major breweries, and usually only with specialty products. Quite popular with modern American craft breweries looking for new, distinctive products. Oak cask and barrels are traditional, although other woods can be used.

Varies with base style. Aged in wooden casks or barrels previously used to store alcohol (e.g., whiskey, bourbon, port, sherry, Madeira, wine, etc). Fuller-bodied, higher-gravity base styles often are used since they can best stand up to the additional flavors, although experimentation is encouraged.