Aroma
Varies by base style. The SHV character should be noticeable in the aroma; however, some SHVs (e.g., ginger, cinnamon, rosemary) have stronger aromas and are more distinctive than others (e.g., most vegetables) – allow for a range of SHV character and intensity from subtle to aggressive. Hop aroma may be lower than in the base style to better show the SHV character. The SHVs should add an extra complexity, but not be so prominent as to unbalance the resulting presentation.
Aparência
Varies by base style and special ingredients. Lighter-colored beer may show distinctive ingredient colors, including in the head. Variable clarity, although haze is generally undesirable. Some ingredients may impact head retention.
Sabor
Varies by base style. As with aroma, distinctive SHV flavors should be noticeable, and may range in intensity from subtle to aggressive. Some SHVs are inherently bitter and may result in a beer more bitter than the declared base style. Bitterness, hop and malt flavors, alcohol content, and fermentation byproducts, such as esters, should be appropriate for the base style, but be harmonious and balanced with the distinctive SHV flavors present.
Corpo
Varies by base style. SHVs may increase or decrease body. Some SHVs may add a bit of astringency, although a “raw” spice character is undesirable.
Contexto
We use the common or culinary definitions of spices, herbs, and vegetables, not botanical or scientific ones. In general, spices are the dried seeds, seed pods, fruit, roots, bark, etc. of plants used for flavoring food. Herbs are leafy plants or parts of plants (leaves, flowers, petals, stalks) used for flavoring food. Vegetables are savory or less sweet edible plant products, used primarily for cooking or sometimes eating raw. Vegetables can include some botanical fruit. This category explicitly includes all culinary spices, herbs, and vegetables, as well as nuts (or anything with ‘nut’ in the name, including coconut), chile peppers, coffee, chocolate, spruce tips, rose hips, hibiscus, fruit peels/zest (but not juice), rhubarb, and the like. It does not include culinary fruit or grains. Flavorful fermentable sugars and syrups (e.g., agave nectar, maple syrup, molasses, sorghum, treacle, honey) or sweeteners (e.g., lactose) can be included only in combination with other allowable ingredients, and should not have a dominant character. Any combination of allowable ingredients may also be entered. See Category 29 for a definition and examples of fruit.See the Introduction to Specialty-Type Beer section for additional comments, particularly on evaluating the balance of added ingredients with the base beer.