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Ale

Swedish-Style Gotlandsdricke

Gotlandsdricke Sueca

Cerveja Histórica

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

Aroma e sabor de zimbro devem estar presentes pelo uso de galhos/ramos e bagas de zimbro no processo cervejeiro. Caracterizadas por malte defumado com madeira de zimbro e bétula.

Evolução entre edições

12 edições · ordem cronológica
ParâmetroBA 16BA 16BA 17BA 18BA 19BA 20BA 21BA 22BA 23BA 24BA 25BA 26
OG1.040 a 1.0501.040 a 1.0501.040 a 1.0501.040 a 1.0501.040 a 1.0501.040 a 1.0501.040 a 1.0501.040 a 1.0501.040 a 1.0501.040 a 1.0501.040 a 1.0501.040 a 1.050
FG1.010 a 1.0141.010 a 1.0141.010 a 1.0141.010 a 1.0141.010 a 1.0141.010 a 1.0141.010 a 1.0141.010 a 1.0141.010 a 1.0141.010 a 1.0141.010 a 1.0141.010 a 1.014
ABV5.5 a 6.5%5.5 a 6.5%5.5 a 6.5%5.5 a 6.5%5.5 a 6.5%5.5 a 6.5%5.5 a 6.5%5.5 a 6.5%5.5 a 6.5%5.5 a 6.5%5.5 a 6.5%5.5 a 6.5%
IBU15 a 2515 a 2515 a 2515 a 2515 a 2515 a 2515 a 2515 a 2515 a 2515 a 2515 a 2515 a 25
SRM4.0 a 12.04.0 a 12.04.0 a 12.04.0 a 12.04.0 a 12.04.0 a 12.04.0 a 12.04.0 a 12.04.0 a 12.04.0 a 12.04.0 a 12.04.0 a 12.0
● primeira aparição● mudou vs anterior● estável
Brewers Association 2026

Parâmetros técnicos

OG
1.040 a 1.050
FG
1.010 a 1.014
ABV
5.5 a 6.5%
IBU
15 a 25
SRM
4.0 a 12.0

Aroma

Not present to very low

Aparência

Pale to copper

Sabor

Médio-baixo a médio. Caráter de defumado de madeira de bétula, derivado do processo de maltagem, deve estar presente.

Sensação na boca

Medium to full

Contexto

Medium to full
Brewers Association 2025

Parâmetros técnicos

OG
1.040 a 1.050
FG
1.010 a 1.014
ABV
5.5 a 6.5%
IBU
15 a 25
SRM
4.0 a 12.0

Aroma

Not present to very low

Aparência

Pale to copper

Sabor

Médio-baixo a médio. Caráter de defumado de madeira de bétula, derivado do processo de maltagem, deve estar presente.

Sensação na boca

Medium to full

Contexto

Medium to full
Brewers Association 2024

Parâmetros técnicos

OG
1.040 a 1.050
FG
1.010 a 1.014
ABV
5.5 a 6.5%
IBU
15 a 25
SRM
4.0 a 12.0

Aroma

Not present to very low

Aparência

Pale to copper

Sabor

Médio-baixo a médio. Caráter de defumado de madeira de bétula, derivado do processo de maltagem, deve estar presente.

Sensação na boca

Medium to full

Contexto

Medium to full
Brewers Association 2023

Parâmetros técnicos

OG
1.040 a 1.050
FG
1.010 a 1.014
ABV
5.5 a 6.5%
IBU
15 a 25
SRM
4.0 a 12.0

Aroma

Not present to very low 32

Aparência

Pale to copper

Sabor

Médio-baixo a médio. Caráter de defumado de madeira de bétula, derivado do processo de maltagem, deve estar presente.

Sensação na boca

Medium to full

Contexto

Medium to full
Brewers Association 2022

Parâmetros técnicos

OG
1.040 a 1.050
FG
1.010 a 1.014
ABV
5.5 a 6.5%
IBU
15 a 25
SRM
4.0 a 12.0

Aroma

Not present to very low

Aparência

Pale to copper

Sabor

Médio-baixo a médio. Caráter de defumado de madeira de bétula, derivado do processo de maltagem, deve estar presente.

Sensação na boca

Medium to full

Contexto

Medium to full
Brewers Association 2021

Parâmetros técnicos

OG
1.040 a 1.050
FG
1.010 a 1.014
ABV
5.5 a 6.5%
IBU
15 a 25
SRM
4.0 a 12.0

Aroma

Not present to very low

Aparência

Pale to copper

Sabor

Médio-baixo a médio. Caráter de defumado de madeira de bétula, derivado do processo de maltagem, deve estar presente.

Sensação na boca

Medium to full

Contexto

Medium to full
Brewers Association 2020

Parâmetros técnicos

OG
1.040 a 1.050
FG
1.010 a 1.014
ABV
5.5 a 6.5%
IBU
15 a 25
SRM
4.0 a 12.0

Aroma

Not present to very low Perceived Bitterness: Very low to medium-low

Aparência

Pale to copper

Sabor

Médio-baixo a médio. Caráter de defumado de madeira de bétula, derivado do processo de maltagem, deve estar presente.

Sensação na boca

Medium to full

Contexto

Medium to full
Brewers Association 2019

Parâmetros técnicos

OG
1.040 a 1.050
FG
1.010 a 1.014
ABV
5.5 a 6.5%
IBU
15 a 25
SRM
4.0 a 12.0

Aroma

Not present to very low Perceived Bitterness: Very low to medium-low

Aparência

Pale to copper

Sabor

Médio-baixo a médio. Caráter de defumado de madeira de bétula, derivado do processo de maltagem, deve estar presente.

Sensação na boca

Medium to full Additional Notes: Juniper aroma and flavor should be present due to the use of juniper boughs/branches and berries in the brewing process. These beers are characterized by juniper and birchwood smoked malt.

Contexto

Medium to full Additional Notes: Juniper aroma and flavor should be present due to the use of juniper boughs/branches and berries in the brewing process. These beers are characterized by juniper and birchwood smoked malt.
Brewers Association 2018

Parâmetros técnicos

OG
1.040 a 1.050
FG
1.010 a 1.014
ABV
5.5 a 6.5%
IBU
15 a 25
SRM
4.0 a 12.0

Aroma

Not present to very low Perceived Bitterness: Very low to medium-low

Aparência

Pale to copper

Sabor

Médio-baixo a médio. Caráter de defumado de madeira de bétula, derivado do processo de maltagem, deve estar presente.

Sensação na boca

Medium to full Additional Notes: Juniper aroma and flavor should be evident due to the use of juniper boughs/branches and berries in the brewing process. These beers are characterized by juniper and birchwood smoked malt.

Contexto

Medium to full Additional Notes: Juniper aroma and flavor should be evident due to the use of juniper boughs/branches and berries in the brewing process. These beers are characterized by juniper and birchwood smoked malt.
Brewers Association 2017

Parâmetros técnicos

OG
1.040 a 1.050
FG
1.010 a 1.014
ABV
5.5 a 6.5%
IBU
15 a 25
SRM
4.0 a 12.0

Aroma

Not present to very low Perceived Bitterness: Very low to medium-low

Aparência

Pale to copper

Sabor

Médio-baixo a médio. Caráter de defumado de madeira de bétula, derivado do processo de maltagem, deve estar presente.

Sensação na boca

Medium to full

Contexto

Medium to full
Brewers Association 2016

Parâmetros técnicos

OG
1.040 a 1.050
FG
1.010 a 1.014
ABV
5.5 a 6.5%
IBU
15 a 25
SRM
4.0 a 12.0

Aroma

Malt aroma is medium-low to medium. Fruity-ester and yeasty aromas are medium to high. Diacetyl aroma should not be perceived. Hop aroma is not evident to very low.

Aparência

Chill or yeast haze is acceptable.

Sabor

Médio-baixo a médio. Caráter de defumado de madeira de bétula, derivado do processo de maltagem, deve estar presente.

Sensação na boca

Body is generally medium to full.

Contexto

s are pale to copper. Chill or yeast haze is acceptable. The distinguishing characters of this beer are juniper, smoked birchwood malt, and fermentation characters from the use of bread/bakers’ yeast. Malt aroma is medium-low to medium. Fruity-ester and yeasty aromas are medium to high. Birchwood smoke characters are arise from the malting process. Juniper characters arise from the use of juniper boughs/branches and berries in the brewing process. Diacetyl aroma should not be perceived. Hop aroma is not evident to very low. Malt flavor is overall medium-low to medium. Hop flavor is not evident to very low. Hop bitterness is very low to medium low. Bread/bakers’ yeast is traditionally used for fermentation. Diacetyl flavor should not be perceived. Body is generally medium to full.
Brewers Association 2016

Parâmetros técnicos

OG
1.040 a 1.050
FG
1.010 a 1.014
ABV
5.5 a 6.5%
IBU
15 a 25
SRM
4.0 a 12.0

Aroma

Malt aroma is medium-low to medium. Fruity-ester and yeasty aromas are medium to high. Diacetyl aroma should not be perceived. Hop aroma is not evident to very low.

Aparência

Chill or yeast haze is acceptable.

Sabor

Médio-baixo a médio. Caráter de defumado de madeira de bétula, derivado do processo de maltagem, deve estar presente.

Sensação na boca

Body is generally medium to full.

Contexto

Swedish-Style Gotlandsdrickes are pale to copper. Chill or yeast haze is acceptable. The distinguishing characters of this beer are juniper, smoked birchwood malt, and fermentation characters from the use of bread/bakers’ yeast. Malt aroma is medium-low to medium. Fruity-ester and yeasty aromas are medium to high. Birchwood smoke characters are arise from the malting process. Juniper characters arise from the use of juniper boughs/branches and berries in the brewing process. Diacetyl aroma should not be perceived. Hop aroma is not evident to very low. Malt flavor is overall medium-low to medium. Hop flavor is not evident to very low. Hop bitterness is very low to medium low. Bread/bakers’ yeast is traditionally used for fermentation. Diacetyl flavor should not be perceived. Body is generally medium to full.

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