Brewry 0.0.1 → 0.0.3
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- checksums.yaml +4 -4
- data/.travis.yml +7 -0
- data/Gemfile +3 -0
- data/Gemfile.lock +46 -0
- data/README.rdoc +7 -2
- data/Rakefile +10 -0
- data/brewry.gemspec +5 -1
- data/lib/brewry.rb +12 -5
- data/lib/brewry/exceptions.rb +7 -0
- data/lib/brewry/version.rb +1 -1
- data/lib/utils/{brewry_string_utils.rb → string_utils.rb} +1 -1
- data/spec/brewry_spec.rb +45 -0
- data/spec/fixtures/Brewry/api_endpoints/should_return_brewery.yml +48 -0
- data/spec/fixtures/Brewry/api_endpoints/should_search_styles.yml +1964 -0
- data/spec/fixtures/Brewry/return_types/should_be_an_array.yml +64 -0
- data/spec/fixtures/Brewry/return_types/should_return_nil_when_no_results_found.yml +38 -0
- data/spec/spec_helper.rb +21 -0
- metadata +64 -5
checksums.yaml
CHANGED
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@@ -1,7 +1,7 @@
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1
1
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---
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2
2
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SHA1:
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3
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-
metadata.gz:
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4
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-
data.tar.gz:
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3
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+
metadata.gz: 4489697aad904c2fffcbf19928e26fcb5cea5385
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4
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+
data.tar.gz: e2a734eefe0aa3532662b3e51cd79b954c2ce71f
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5
5
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SHA512:
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6
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-
metadata.gz:
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7
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-
data.tar.gz:
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6
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+
metadata.gz: 0d06cf106ab4526c6e3be4dcbf2b1e746627505a425f404fafec40c193efa8105fe69a438a3af3184822f2c48f354bbbc10df6f5af371fab8b0d189dafff9c18
|
|
7
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+
data.tar.gz: d6a603c6cf59b26bb3bffb6af1387e4275ea9b15f4b91cc71b7dbf8efbb8331b22a49a3b88a73ab459a66b6573a263df8b3e53e918ab5ddbed1087a940f448ce
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data/.travis.yml
ADDED
data/Gemfile
ADDED
data/Gemfile.lock
ADDED
|
@@ -0,0 +1,46 @@
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1
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+
PATH
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2
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+
remote: .
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3
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+
specs:
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4
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+
Brewry (0.0.3)
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5
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+
httparty (~> 0.13)
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6
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+
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7
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+
GEM
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8
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remote: https://rubygems.org/
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9
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specs:
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10
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+
addressable (2.3.6)
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11
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+
crack (0.4.2)
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12
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+
safe_yaml (~> 1.0.0)
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13
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+
diff-lcs (1.2.5)
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14
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+
httparty (0.13.1)
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15
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+
json (~> 1.8)
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16
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+
multi_xml (>= 0.5.2)
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17
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+
json (1.8.1)
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18
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+
multi_xml (0.5.5)
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19
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+
rake (10.3.2)
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20
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+
rspec (3.0.0)
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21
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+
rspec-core (~> 3.0.0)
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22
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+
rspec-expectations (~> 3.0.0)
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23
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+
rspec-mocks (~> 3.0.0)
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24
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+
rspec-core (3.0.3)
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25
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+
rspec-support (~> 3.0.0)
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26
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+
rspec-expectations (3.0.3)
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diff-lcs (>= 1.2.0, < 2.0)
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rspec-support (~> 3.0.0)
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rspec-mocks (3.0.3)
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rspec-support (~> 3.0.0)
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+
rspec-support (3.0.3)
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32
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+
safe_yaml (1.0.3)
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33
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+
vcr (2.9.2)
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34
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+
webmock (1.18.0)
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35
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addressable (>= 2.3.6)
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crack (>= 0.3.2)
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+
PLATFORMS
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+
ruby
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40
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+
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41
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+
DEPENDENCIES
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Brewry!
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43
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rake
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44
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+
rspec (~> 3.0)
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45
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+
vcr (~> 2.9)
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46
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+
webmock (~> 1.18)
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data/README.rdoc
CHANGED
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@@ -1,13 +1,18 @@
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1
1
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== Brewry
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2
2
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3
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+
{<img src="https://travis-ci.org/DanyHunter/brewry.svg?branch=master" alt="Build
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4
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+
Status" />}[https://travis-ci.org/DanyHunter/brewry]
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5
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3
6
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Brewry gives you an API interface to talk to BreweryDB.
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4
7
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5
8
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* It retuns everything as a hash so you can just pass it to ActiveRecord
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6
9
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* It recursively changes the hash to change the 'id' keys into 'guid' so it
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7
10
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doesn't interfere with your own ActiveRecord Ids. Changing it to whatever you
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8
11
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want is on the works.
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9
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-
*
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10
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-
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12
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+
* Thanks to metaprogramming we can query any api endpoint for BreweryDB. See
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13
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+
examples below.
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14
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15
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* http://www.brewerydb.com/
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11
16
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12
17
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== Configuration
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13
18
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data/Rakefile
ADDED
|
@@ -0,0 +1,10 @@
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1
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+
require 'rspec/core/rake_task'
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|
2
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+
require 'bundler/gem_tasks'
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3
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+
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4
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# Default directory to look in is `/specs`
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|
5
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+
# Run with `rake spec`
|
|
6
|
+
RSpec::Core::RakeTask.new(:spec) do |task|
|
|
7
|
+
task.rspec_opts = ['--color', '--format', 'documentation']
|
|
8
|
+
end
|
|
9
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+
|
|
10
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+
task :default => :spec
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data/brewry.gemspec
CHANGED
|
@@ -10,10 +10,14 @@ Gem::Specification.new do |s|
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10
10
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s.homepage = 'https://github.com/DanyHunter/brewry'
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11
11
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s.license = 'MIT'
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12
12
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|
|
13
|
-
s.required_ruby_version = '>= 2.0'
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13
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+
s.required_ruby_version = '>= 2.1.0'
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14
14
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15
15
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s.add_dependency 'httparty', '~> 0.13'
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16
16
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|
|
17
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+
s.add_development_dependency 'rspec', '~> 3.0'
|
|
18
|
+
s.add_development_dependency 'vcr', '~> 2.9'
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|
19
|
+
s.add_development_dependency 'webmock', '~> 1.18'
|
|
20
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+
|
|
17
21
|
s.files = `git ls-files`.split($\)
|
|
18
22
|
s.require_paths = ['lib']
|
|
19
23
|
s.executables = s.files.grep(%r{^bin/}).map {|f| File.basename(f)}
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data/lib/brewry.rb
CHANGED
|
@@ -1,10 +1,11 @@
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1
1
|
require 'rubygems'
|
|
2
2
|
require 'httparty'
|
|
3
|
-
|
|
3
|
+
require 'utils/string_utils'
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|
4
|
+
require 'brewry/exceptions'
|
|
4
5
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|
|
5
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-
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|
6
|
+
module Brewry
|
|
6
7
|
# TODO: Change class so it needs to be instantiated
|
|
7
|
-
using
|
|
8
|
+
using StringUtils
|
|
8
9
|
include HTTParty
|
|
9
10
|
|
|
10
11
|
attr_accessor :search_hash
|
|
@@ -44,6 +45,7 @@ class Brewry
|
|
|
44
45
|
end
|
|
45
46
|
|
|
46
47
|
# standard beer search - WILL DEPRECATE IN THE FUTURE
|
|
48
|
+
# BreweryDB.beer_search('Corona Light')
|
|
47
49
|
def self.beer_search(search)
|
|
48
50
|
query = build_query q: search, type: 'beer'
|
|
49
51
|
search = get('/search', query)
|
|
@@ -95,14 +97,19 @@ class Brewry
|
|
|
95
97
|
end
|
|
96
98
|
|
|
97
99
|
def self.clean_search_hash
|
|
100
|
+
unless @@api_key
|
|
101
|
+
raise MissingApiKey, "You must set a brewerydb api key before you can "\
|
|
102
|
+
"use this gem. Please see http://www.brewerydb.com"\
|
|
103
|
+
"/developers/docs for more information."
|
|
104
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+
end
|
|
98
105
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{ query: { key: @@api_key } }
|
|
99
106
|
end
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|
100
107
|
|
|
101
108
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# TODO: User should be able to change the foreignkeys argument
|
|
102
|
-
def self.underscore_and_symbolize(obj, foreignkeys = :
|
|
109
|
+
def self.underscore_and_symbolize(obj, foreignkeys = :id)
|
|
103
110
|
obj.inject({}) do |hash, (key, val)|
|
|
104
111
|
val = underscore_and_symbolize(val) if val.kind_of? Hash
|
|
105
|
-
if key == 'id'
|
|
112
|
+
if key == 'id' && foreignkeys != :id
|
|
106
113
|
hash.shift
|
|
107
114
|
hash[foreignkeys] = val
|
|
108
115
|
else
|
data/lib/brewry/version.rb
CHANGED
data/spec/brewry_spec.rb
ADDED
|
@@ -0,0 +1,45 @@
|
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1
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+
require 'spec_helper'
|
|
2
|
+
|
|
3
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+
describe Brewry do
|
|
4
|
+
|
|
5
|
+
before(:all) do
|
|
6
|
+
# How does xxx work? With VCR cassetes created with a real api key...
|
|
7
|
+
Brewry.api_key = 'xxx'
|
|
8
|
+
end
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|
9
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+
|
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10
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+
context 'return types', :vcr do
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11
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+
|
|
12
|
+
subject(:results) { Brewry.search_beers(name: 'Lone Star') }
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|
13
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+
subject(:no_results) { Brewry.search_beers(name: 'Corona') }
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|
14
|
+
|
|
15
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+
it 'should be an array' do
|
|
16
|
+
expect(results.kind_of?(Array)).to eq(true)
|
|
17
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+
end
|
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18
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+
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19
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+
it 'should return nil when no results found' do
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20
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expect(no_results).to eq(nil)
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21
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+
end
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22
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+
|
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23
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+
end
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24
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+
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25
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context 'api endpoints', :vcr do
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26
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+
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27
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+
# Styles #
|
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28
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+
it 'should search styles' do
|
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29
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+
expect(Brewry.search_styles[0][:guid]).to eq(1)
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30
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+
end
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31
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+
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32
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# Brewery by name
|
|
33
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+
it 'should return brewery' do
|
|
34
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+
expect(Brewry.search_breweries(name: 'Karbach Brewing Company')[0][:name]).to eq('Karbach Brewing Company')
|
|
35
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+
end
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|
36
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+
end
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37
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+
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38
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context 'settings' do
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39
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+
it 'should raise a MissingApiKey exception when no api key is set' do
|
|
40
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+
Brewry.api_key = nil
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41
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+
expect { Brewry.search_beers(name: 'Lone Star') }.
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42
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+
to raise_error(Brewry::MissingApiKey)
|
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43
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+
end
|
|
44
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+
end
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45
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+
end
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@@ -0,0 +1,48 @@
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---
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http_interactions:
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3
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- request:
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4
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method: get
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uri: http://api.brewerydb.com/v2/breweries?key=xxx&name=Karbach%20Brewing%20Company
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body:
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7
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encoding: US-ASCII
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8
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string: ''
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9
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headers: {}
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10
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response:
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11
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status:
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12
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code: 200
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message: OK
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14
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headers:
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15
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+
Content-Type:
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16
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- application/json
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17
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Date:
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18
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- Fri, 15 Aug 2014 01:33:45 GMT
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Server:
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20
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- Apache/2.2.27 (Amazon)
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21
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+
Vary:
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22
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+
- Accept-Encoding
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23
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+
X-Powered-By:
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24
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+
- PHP/5.3.28
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25
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+
X-Ratelimit-Limit:
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26
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- '400'
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+
X-Ratelimit-Remaining:
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- '380'
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Content-Length:
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- '1254'
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Connection:
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- keep-alive
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body:
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34
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+
encoding: UTF-8
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35
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+
string: "{\"currentPage\":1,\"numberOfPages\":1,\"totalResults\":1,\"data\":[{\"id\":\"gJZUdw\",\"name\":\"Karbach
|
|
36
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+
Brewing Company\",\"description\":\"We like beer. A lot. \\r\\n\\r\\nOur background
|
|
37
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+
is in the beer biz. Everything from distribution and importing to German training
|
|
38
|
+
and brewery operations. A few years ago we had an opportunity that would allow
|
|
39
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+
us to open up our own brewery. We jumped on it.\\r\\n\\r\\nWe\\u2019re extremely
|
|
40
|
+
excited about this project, and we think it shows in everything we do. This
|
|
41
|
+
is just plain fun for us. The day it starts to feel like a job is the day
|
|
42
|
+
when lightning shall strike us dead. Cause, hey, at the end of the day we're
|
|
43
|
+
making beer. And beer is fun.\\r\\n\\r\\nJoin us, it should be a kick ass
|
|
44
|
+
ride with some cool stops along the way!\",\"website\":\"http:\\/\\/www.karbachbrewing.com\\/\",\"established\":\"2011\",\"isOrganic\":\"N\",\"images\":{\"icon\":\"https:\\/\\/s3.amazonaws.com\\/brewerydbapi\\/brewery\\/gJZUdw\\/upload_o7uwfI-icon.png\",\"medium\":\"https:\\/\\/s3.amazonaws.com\\/brewerydbapi\\/brewery\\/gJZUdw\\/upload_o7uwfI-medium.png\",\"large\":\"https:\\/\\/s3.amazonaws.com\\/brewerydbapi\\/brewery\\/gJZUdw\\/upload_o7uwfI-large.png\"},\"status\":\"verified\",\"statusDisplay\":\"Verified\",\"createDate\":\"2012-01-03
|
|
45
|
+
02:41:59\",\"updateDate\":\"2012-06-26 16:47:32\"}],\"status\":\"success\"}"
|
|
46
|
+
http_version:
|
|
47
|
+
recorded_at: Fri, 15 Aug 2014 01:33:45 GMT
|
|
48
|
+
recorded_with: VCR 2.9.2
|
|
@@ -0,0 +1,1964 @@
|
|
|
1
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+
---
|
|
2
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+
http_interactions:
|
|
3
|
+
- request:
|
|
4
|
+
method: get
|
|
5
|
+
uri: http://api.brewerydb.com/v2/styles?key=xxx
|
|
6
|
+
body:
|
|
7
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+
encoding: US-ASCII
|
|
8
|
+
string: ''
|
|
9
|
+
headers: {}
|
|
10
|
+
response:
|
|
11
|
+
status:
|
|
12
|
+
code: 200
|
|
13
|
+
message: OK
|
|
14
|
+
headers:
|
|
15
|
+
Content-Type:
|
|
16
|
+
- application/json
|
|
17
|
+
Date:
|
|
18
|
+
- Thu, 04 Sep 2014 00:27:38 GMT
|
|
19
|
+
Server:
|
|
20
|
+
- Apache/2.2.27 (Amazon)
|
|
21
|
+
Vary:
|
|
22
|
+
- Accept-Encoding
|
|
23
|
+
X-Powered-By:
|
|
24
|
+
- PHP/5.3.28
|
|
25
|
+
X-Ratelimit-Limit:
|
|
26
|
+
- '400'
|
|
27
|
+
X-Ratelimit-Remaining:
|
|
28
|
+
- '399'
|
|
29
|
+
Transfer-Encoding:
|
|
30
|
+
- chunked
|
|
31
|
+
Connection:
|
|
32
|
+
- keep-alive
|
|
33
|
+
body:
|
|
34
|
+
encoding: UTF-8
|
|
35
|
+
string: "{\"message\":\"Request Successful\",\"data\":[{\"id\":1,\"categoryId\":1,\"category\":{\"id\":1,\"name\":\"British
|
|
36
|
+
Origin Ales\",\"createDate\":\"2012-03-21 20:06:45\"},\"name\":\"Classic English-Style
|
|
37
|
+
Pale Ale\",\"description\":\"Classic English pale ales are golden to copper
|
|
38
|
+
colored and display earthy, herbal English-variety hop character. Note that
|
|
39
|
+
\\\"earthy, herbal English-variety hop character\\\" is the perceived end,
|
|
40
|
+
but may be a result of the skillful use of hops of other national origins.
|
|
41
|
+
Medium to high hop bitterness, flavor, and aroma should be evident. This medium-bodied
|
|
42
|
+
pale ale has low to medium malt flavor and aroma. Low caramel character is
|
|
43
|
+
allowable. Fruity-ester flavors and aromas are moderate to strong. Chill haze
|
|
44
|
+
may be in evidence only at very cold temperatures. The absence of diacetyl
|
|
45
|
+
is desirable, though, diacetyl (butterscotch character) is acceptable and
|
|
46
|
+
characteristic when at very low levels.\",\"ibuMin\":\"20\",\"ibuMax\":\"40\",\"abvMin\":\"4.5\",\"abvMax\":\"5.5\",\"srmMin\":\"5\",\"srmMax\":\"5\",\"ogMin\":\"1.04\",\"fgMin\":\"1.008\",\"fgMax\":\"1.016\",\"createDate\":\"2012-03-21
|
|
47
|
+
20:06:45\"},{\"id\":2,\"categoryId\":1,\"category\":{\"id\":1,\"name\":\"British
|
|
48
|
+
Origin Ales\",\"createDate\":\"2012-03-21 20:06:45\"},\"name\":\"English-Style
|
|
49
|
+
India Pale Ale\",\"description\":\"Most traditional interpretations of English-style
|
|
50
|
+
India pale ales are characterized by medium-high hop bitterness with a medium
|
|
51
|
+
to medium-high alcohol content. Hops from a variety of origins may be used
|
|
52
|
+
to contribute to a high hopping rate. Earthy and herbal English-variety hop
|
|
53
|
+
character is the perceived end, but may be a result of the skillful use of
|
|
54
|
+
hops of other national origins. The use of water with high mineral content
|
|
55
|
+
results in a crisp, dry beer, sometimes with subtle and balanced character
|
|
56
|
+
of sulfur compounds. This pale gold to deep copper-colored ale has a medium
|
|
57
|
+
to high, flowery hop aroma and may have a medium to strong hop flavor (in
|
|
58
|
+
addition to the hop bitterness). English-style India pale ales possess medium
|
|
59
|
+
maltiness and body. Fruity-ester flavors and aromas are moderate to very strong.
|
|
60
|
+
Diacetyl can be absent or may be perceived at very low levels. Chill haze
|
|
61
|
+
is allowable at cold temperatures. Hops of other origins may be used for bitterness
|
|
62
|
+
or approximating traditional English character.\",\"ibuMin\":\"35\",\"ibuMax\":\"63\",\"abvMin\":\"5\",\"abvMax\":\"7\",\"srmMin\":\"6\",\"srmMax\":\"14\",\"ogMin\":\"1.05\",\"fgMin\":\"1.012\",\"fgMax\":\"1.018\",\"createDate\":\"2012-03-21
|
|
63
|
+
20:06:45\"},{\"id\":3,\"categoryId\":1,\"category\":{\"id\":1,\"name\":\"British
|
|
64
|
+
Origin Ales\",\"createDate\":\"2012-03-21 20:06:45\"},\"name\":\"Ordinary
|
|
65
|
+
Bitter\",\"description\":\"Ordinary bitter is gold to copper colored with
|
|
66
|
+
medium bitterness, light to medium body, and low to medium residual malt sweetness.
|
|
67
|
+
Hop flavor and aroma character may be evident at the brewer's discretion.
|
|
68
|
+
Mild carbonation traditionally characterizes draft-cask versions, but in bottled
|
|
69
|
+
versions, a slight increase in carbon dioxide content is acceptable. Fruity-ester
|
|
70
|
+
character and very low diacetyl (butterscotch) character are acceptable in
|
|
71
|
+
aroma and flavor, but should be minimized in this form of bitter. Chill haze
|
|
72
|
+
is allowable at cold temperatures. (English and American hop character may
|
|
73
|
+
be specified in subcategories.)\",\"ibuMin\":\"20\",\"ibuMax\":\"35\",\"abvMin\":\"3\",\"abvMax\":\"4.1\",\"srmMin\":\"5\",\"srmMax\":\"12\",\"ogMin\":\"1.033\",\"fgMin\":\"1.006\",\"fgMax\":\"1.012\",\"createDate\":\"2012-03-21
|
|
74
|
+
20:06:45\"},{\"id\":4,\"categoryId\":1,\"category\":{\"id\":1,\"name\":\"British
|
|
75
|
+
Origin Ales\",\"createDate\":\"2012-03-21 20:06:45\"},\"name\":\"Special Bitter
|
|
76
|
+
or Best Bitter\",\"description\":\"Special bitter is more robust than ordinary
|
|
77
|
+
bitter. It has medium body and medium residual malt sweetness. It is deep
|
|
78
|
+
gold to copper colored. Hop bitterness should be medium and absent of harshness.
|
|
79
|
+
Hop flavor and aroma character may be evident at the brewer's discretion.
|
|
80
|
+
Mild carbonation traditionally characterizes draft-cask versions, but in bottled
|
|
81
|
+
versions, a slight increase in carbon dioxide content is acceptable. Fruity-ester
|
|
82
|
+
character is acceptable in aroma and flavor. Diacetyl (butterscotch character)
|
|
83
|
+
is acceptable and characteristic when at very low levels. The absence of diacetyl
|
|
84
|
+
is also acceptable. Chill haze is allowable at cold temperatures. (English
|
|
85
|
+
and American hop character may be specified in subcategories.)\",\"ibuMin\":\"28\",\"ibuMax\":\"40\",\"abvMin\":\"4.1\",\"abvMax\":\"4.8\",\"srmMin\":\"6\",\"srmMax\":\"14\",\"ogMin\":\"1.038\",\"fgMin\":\"1.006\",\"fgMax\":\"1.012\",\"createDate\":\"2012-03-21
|
|
86
|
+
20:06:45\"},{\"id\":5,\"categoryId\":1,\"category\":{\"id\":1,\"name\":\"British
|
|
87
|
+
Origin Ales\",\"createDate\":\"2012-03-21 20:06:45\"},\"name\":\"Extra Special
|
|
88
|
+
Bitter\",\"description\":\"Extra special bitter possesses medium to strong
|
|
89
|
+
hop aroma, flavor, and bitterness. The residual malt and defining sweetness
|
|
90
|
+
of this richly flavored, full-bodied bitter is more pronounced than in other
|
|
91
|
+
styles of bitter. It is light amber to copper colored with medium to medium-high
|
|
92
|
+
bitterness. Mild carbonation traditionally characterizes draft-cask versions,
|
|
93
|
+
but in bottled versions, a slight increase in carbon dioxide content is acceptable.
|
|
94
|
+
Fruity-ester character is acceptable in aroma and flavor. Diacetyl (butterscotch
|
|
95
|
+
character) is acceptable and characteristic when at very low levels. The absence
|
|
96
|
+
of diacetyl is also acceptable. Chill haze is allowable at cold temperatures.
|
|
97
|
+
English or American hops may be used. (English and American hop character
|
|
98
|
+
may be specified in subcategories.)\",\"ibuMin\":\"30\",\"ibuMax\":\"45\",\"abvMin\":\"4.8\",\"abvMax\":\"5.8\",\"srmMin\":\"8\",\"srmMax\":\"14\",\"ogMin\":\"1.046\",\"fgMin\":\"1.01\",\"fgMax\":\"1.016\",\"createDate\":\"2012-03-21
|
|
99
|
+
20:06:45\"},{\"id\":6,\"categoryId\":1,\"category\":{\"id\":1,\"name\":\"British
|
|
100
|
+
Origin Ales\",\"createDate\":\"2012-03-21 20:06:45\"},\"name\":\"English-Style
|
|
101
|
+
Summer Ale\",\"description\":\"English Summer Ale is light straw to golden
|
|
102
|
+
colored with medium-low to medium bitterness, light to medium-light body,
|
|
103
|
+
and low to medium residual malt sweetness. Torrefied and\\/or malted wheat
|
|
104
|
+
are often used in quantities of 25% or less. Malt flavor may be biscuit-like.
|
|
105
|
+
English, American or Noble-type hop, character, flavor and aroma are evident
|
|
106
|
+
and may or may not be assertive yet always well balanced with malt character.
|
|
107
|
+
Mild carbonation traditionally characterizes draft-cask versions. In bottled
|
|
108
|
+
versions, normal or lively carbon dioxide content is appropriate. The overall
|
|
109
|
+
impression is refreshing and thirst quenching. Fruity-ester characters are
|
|
110
|
+
acceptable at low to moderate levels. No butterscotch-like diacetyl or sweet
|
|
111
|
+
corn-like dimethylsulfide (DMS) should be apparent in aroma or flavor. Chill
|
|
112
|
+
haze is allowable at cold temperatures.\",\"ibuMin\":\"20\",\"ibuMax\":\"30\",\"abvMin\":\"3.6\",\"abvMax\":\"5\",\"srmMin\":\"4\",\"srmMax\":\"7\",\"ogMin\":\"1.036\",\"fgMin\":\"1.006\",\"fgMax\":\"1.012\",\"createDate\":\"2012-03-21
|
|
113
|
+
20:06:45\"},{\"id\":7,\"categoryId\":1,\"category\":{\"id\":1,\"name\":\"British
|
|
114
|
+
Origin Ales\",\"createDate\":\"2012-03-21 20:06:45\"},\"name\":\"Scottish-Style
|
|
115
|
+
Light Ale\",\"description\":\"Scottish light ales are light bodied. Little
|
|
116
|
+
bitterness is perceived, and hop flavor or aroma should not be perceived.
|
|
117
|
+
Despite its lightness, Scottish light ale will have a degree of malty, caramel-like,
|
|
118
|
+
soft and chewy character. Yeast characters such as diacetyl (butterscotch)
|
|
119
|
+
and sulfuriness are acceptable at very low levels. The color will range from
|
|
120
|
+
golden amber to deep brown Bottled versions of this traditional draft beer
|
|
121
|
+
may contain higher amounts of carbon dioxide than is typical for mildly carbonated
|
|
122
|
+
draft versions. Chill haze is acceptable at low temperatures. Though there
|
|
123
|
+
is little evidence suggesting that traditionally made Scottishstyle light
|
|
124
|
+
ales exhibited peat smoke character, the current marketplace offers many Scottish-style
|
|
125
|
+
light ales with peat or smoke character present at low to medium levels. Thus
|
|
126
|
+
a peaty\\/smoky character may be evident at low levels (ales with medium or
|
|
127
|
+
higher smoke character would be considered a smoke flavored beer and considered
|
|
128
|
+
in another category). Scottish-style light ales may be split into two subcategories:
|
|
129
|
+
Traditional (no smoke character) and Peated (low level of peat smoke character).\",\"ibuMin\":\"9\",\"ibuMax\":\"20\",\"abvMin\":\"2.8\",\"abvMax\":\"3.5\",\"srmMin\":\"8\",\"srmMax\":\"17\",\"ogMin\":\"1.03\",\"fgMin\":\"1.006\",\"fgMax\":\"1.012\",\"createDate\":\"2012-03-21
|
|
130
|
+
20:06:45\"},{\"id\":8,\"categoryId\":1,\"category\":{\"id\":1,\"name\":\"British
|
|
131
|
+
Origin Ales\",\"createDate\":\"2012-03-21 20:06:45\"},\"name\":\"Scottish-Style
|
|
132
|
+
Heavy Ale\",\"description\":\"Scottish heavy ale is moderate in strength and
|
|
133
|
+
dominated by a smooth, sweet maltiness balanced with low, but perceptible,
|
|
134
|
+
hop bitterness. Hop flavor or aroma should not be perceived. Scottish heavy
|
|
135
|
+
ale will have a medium degree of malty, caramel-like, soft and chewy character
|
|
136
|
+
in flavor and mouthfeel. It has medium body, and fruity esters are very low,
|
|
137
|
+
if evident. Yeast characters such as diacetyl (butterscotch) and sulfuriness
|
|
138
|
+
are acceptable at very low levels. The color will range from golden amber
|
|
139
|
+
to deep brown. Bottled versions of this traditional draft beer may contain
|
|
140
|
+
higher amounts of carbon dioxide than is typical for mildly carbonated draft
|
|
141
|
+
versions. Chill haze is acceptable at low temperatures. Though there is little
|
|
142
|
+
evidence suggesting that traditionally made Scottish-style heavy ales exhibited
|
|
143
|
+
peat smoke character, the current marketplace offers many Scottish-style heavy
|
|
144
|
+
ales with peat or smoke character present at low to medium levels. Thus a
|
|
145
|
+
peaty\\/smoky character may be evident at low to medium levels (ales with
|
|
146
|
+
medium-high or higher smoke character would be considered a smoke flavored
|
|
147
|
+
beer and considered in another category). Scottish-style heavy ales may be
|
|
148
|
+
split into two subcategories: Traditional (no smoke character) and Peated
|
|
149
|
+
(low level of peat smoke character).\",\"ibuMin\":\"12\",\"ibuMax\":\"20\",\"abvMin\":\"3.5\",\"abvMax\":\"4\",\"srmMin\":\"10\",\"srmMax\":\"19\",\"ogMin\":\"1.035\",\"fgMin\":\"1.01\",\"fgMax\":\"1.014\",\"createDate\":\"2012-03-21
|
|
150
|
+
20:06:45\"},{\"id\":9,\"categoryId\":1,\"category\":{\"id\":1,\"name\":\"British
|
|
151
|
+
Origin Ales\",\"createDate\":\"2012-03-21 20:06:45\"},\"name\":\"Scottish-Style
|
|
152
|
+
Export Ale\",\"description\":\"The overriding character of Scottish export
|
|
153
|
+
ale is sweet, caramel-like, and malty. Its bitterness is perceived as low
|
|
154
|
+
to medium. Hop flavor or aroma should not be perceived. It has medium body.
|
|
155
|
+
Fruity-ester character may be apparent. Yeast characters such as diacetyl
|
|
156
|
+
(butterscotch) and sulfuriness are acceptable at very low levels. The color
|
|
157
|
+
will range from golden amber to deep brown. Bottled versions of this traditional
|
|
158
|
+
draft beer may contain higher amounts of carbon dioxide than is typical for
|
|
159
|
+
mildly carbonated draft versions. Chill haze is acceptable at low temperatures.
|
|
160
|
+
Though there is little evidence suggesting that traditionally made Scottish-style
|
|
161
|
+
export ales exhibited peat smoke character, the current marketplace offers
|
|
162
|
+
many Scottish-style export ales with peat or smoke character present at low
|
|
163
|
+
to medium levels. Thus a peaty\\/smoky character may be evident at low to
|
|
164
|
+
medium levels (ales with medium-high or higher smoke character would be considered
|
|
165
|
+
a smoke flavored beer and considered in another category). Scottish-style
|
|
166
|
+
export ales may be split into two subcategories: Traditional (no smoke character)
|
|
167
|
+
and Peated (low level of peat smoke character).\",\"ibuMin\":\"15\",\"ibuMax\":\"25\",\"abvMin\":\"4\",\"abvMax\":\"5.3\",\"srmMin\":\"10\",\"srmMax\":\"19\",\"ogMin\":\"1.04\",\"fgMin\":\"1.01\",\"fgMax\":\"1.018\",\"createDate\":\"2012-03-21
|
|
168
|
+
20:06:45\"},{\"id\":10,\"categoryId\":1,\"category\":{\"id\":1,\"name\":\"British
|
|
169
|
+
Origin Ales\",\"createDate\":\"2012-03-21 20:06:45\"},\"name\":\"English-Style
|
|
170
|
+
Pale Mild Ale\",\"description\":\"English pale mild ales range from golden
|
|
171
|
+
to amber in color. Malt flavor dominates the flavor profile with little hop
|
|
172
|
+
bitterness or flavor. Hop aroma can be light. Very low diacetyl flavors may
|
|
173
|
+
be appropriate in this low-alcohol beer. Fruity-ester level is very low. Chill
|
|
174
|
+
haze is allowable at cold temperatures.\",\"ibuMin\":\"10\",\"ibuMax\":\"20\",\"abvMin\":\"3.2\",\"abvMax\":\"4\",\"srmMin\":\"8\",\"srmMax\":\"17\",\"ogMin\":\"1.03\",\"fgMin\":\"1.004\",\"fgMax\":\"1.008\",\"createDate\":\"2012-03-21
|
|
175
|
+
20:06:45\"},{\"id\":11,\"categoryId\":1,\"category\":{\"id\":1,\"name\":\"British
|
|
176
|
+
Origin Ales\",\"createDate\":\"2012-03-21 20:06:45\"},\"name\":\"English-Style
|
|
177
|
+
Dark Mild Ale\",\"description\":\"English dark mild ales range from deep copper
|
|
178
|
+
to dark brown (often with a red tint) in color. Malt flavor and caramel are
|
|
179
|
+
part of the flavor and aroma profile while, licorice and roast malt tones
|
|
180
|
+
may sometimes contribute to the flavor and aroma profile. Body should be low-medium
|
|
181
|
+
to medium. These beers have very little hop flavor or aroma. Very low diacetyl
|
|
182
|
+
flavors may be appropriate in this low-alcohol beer. Fruity-ester level is
|
|
183
|
+
very low.\",\"ibuMin\":\"10\",\"ibuMax\":\"24\",\"abvMin\":\"3.2\",\"abvMax\":\"4\",\"srmMin\":\"17\",\"srmMax\":\"34\",\"ogMin\":\"1.03\",\"fgMin\":\"1.004\",\"fgMax\":\"1.008\",\"createDate\":\"2012-03-21
|
|
184
|
+
20:06:45\"},{\"id\":12,\"categoryId\":1,\"category\":{\"id\":1,\"name\":\"British
|
|
185
|
+
Origin Ales\",\"createDate\":\"2012-03-21 20:06:45\"},\"name\":\"English-Style
|
|
186
|
+
Brown Ale\",\"description\":\"English brown ales range from copper to brown
|
|
187
|
+
in color. They have medium body and range from dry to sweet maltiness with
|
|
188
|
+
very little hop flavor or aroma. Roast malt tones may sometimes contribute
|
|
189
|
+
to the flavor and aroma profile. Low to medium-low levels of fruity-ester
|
|
190
|
+
flavors are appropriate. Diacetyl should be very low, if evident. Chill haze
|
|
191
|
+
is allowable at cold temperatures.\",\"ibuMin\":\"15\",\"ibuMax\":\"25\",\"abvMin\":\"4\",\"abvMax\":\"5.5\",\"srmMin\":\"13\",\"srmMax\":\"25\",\"ogMin\":\"1.04\",\"fgMin\":\"1.008\",\"fgMax\":\"1.014\",\"createDate\":\"2012-03-21
|
|
192
|
+
20:06:45\"},{\"id\":13,\"categoryId\":1,\"category\":{\"id\":1,\"name\":\"British
|
|
193
|
+
Origin Ales\",\"createDate\":\"2012-03-21 20:06:45\"},\"name\":\"Old Ale\",\"description\":\"Dark
|
|
194
|
+
amber to brown in color, old ales are medium to full bodied with a malty sweetness.
|
|
195
|
+
Hop aroma should be minimal and flavor can vary from none to medium in character
|
|
196
|
+
intensity. Fruity-ester flavors and aromas can contribute to the character
|
|
197
|
+
of this ale. Bitterness should be minimal but evident and balanced with malt
|
|
198
|
+
and\\/or caramel-like sweetness. Alcohol types can be varied and complex.
|
|
199
|
+
A distinctive quality of these ales is that they undergo an aging process
|
|
200
|
+
(often for years) on their yeast either in bulk storage or through conditioning
|
|
201
|
+
in the bottle, which contributes to a rich, wine-like and often sweet oxidation
|
|
202
|
+
character. Complex estery characters may also emerge. Some very low diacetyl
|
|
203
|
+
character may be evident and acceptable. Wood aged characters such as vanillin
|
|
204
|
+
and other woody characters are acceptable. Horsey, goaty, leathery and phenolic
|
|
205
|
+
character evolved from Brettanomyces organisms and acidity may be present
|
|
206
|
+
but should be at low levels and balanced with other flavors Residual flavors
|
|
207
|
+
that come from liquids previously aged in a barrel such as bourbon or sherry
|
|
208
|
+
should not be present. Chill haze is acceptable at low temperatures. (This
|
|
209
|
+
style may often be split into two categories, strong and very strong. Brettanomyces
|
|
210
|
+
organisms and acidic characters reflect historical character. Competition
|
|
211
|
+
organizers may choose to distinguish these types of old ale from modern versions.)\",\"ibuMin\":\"30\",\"ibuMax\":\"65\",\"abvMin\":\"6\",\"abvMax\":\"9\",\"srmMin\":\"12\",\"srmMax\":\"30\",\"ogMin\":\"1.058\",\"fgMin\":\"1.014\",\"fgMax\":\"1.03\",\"createDate\":\"2012-03-21
|
|
212
|
+
20:06:45\"},{\"id\":14,\"categoryId\":1,\"category\":{\"id\":1,\"name\":\"British
|
|
213
|
+
Origin Ales\",\"createDate\":\"2012-03-21 20:06:45\"},\"name\":\"Strong Ale\",\"description\":\"Light
|
|
214
|
+
amber to mid-range brown in color, strong ales are medium to full bodied with
|
|
215
|
+
a malty sweetness and may have low levels of roast malt character. Hop aroma
|
|
216
|
+
should be minimal and flavor can vary from none to medium in character intensity.
|
|
217
|
+
Fruity-ester flavors and aromas can contribute to the character of this ale.
|
|
218
|
+
Bitterness should be minimal but evident and balanced with malt and\\/or caramel-like
|
|
219
|
+
sweetness. Alcohol types can be varied and complex. A rich, often sweet and
|
|
220
|
+
complex estery character may be evident. Very low levels of diacetyl are acceptable.
|
|
221
|
+
Chill haze is acceptable at low temperatures. (This style may often be split
|
|
222
|
+
into two categories, strong and very strong.)\",\"ibuMin\":\"30\",\"ibuMax\":\"65\",\"abvMin\":\"7\",\"abvMax\":\"11\",\"srmMin\":\"8\",\"srmMax\":\"21\",\"ogMin\":\"1.06\",\"fgMin\":\"1.014\",\"fgMax\":\"1.04\",\"createDate\":\"2012-03-21
|
|
223
|
+
20:06:45\"},{\"id\":15,\"categoryId\":1,\"category\":{\"id\":1,\"name\":\"British
|
|
224
|
+
Origin Ales\",\"createDate\":\"2012-03-21 20:06:45\"},\"name\":\"Scotch Ale\",\"description\":\"Scotch
|
|
225
|
+
ales are overwhelmingly malty and full-bodied. Perception of hop bitterness
|
|
226
|
+
is very low. Hop flavor and aroma are very low or nonexistent. Color ranges
|
|
227
|
+
from deep copper to brown. The clean alcohol flavor balances the rich and
|
|
228
|
+
dominant sweet maltiness in flavor and aroma. A caramel character is often
|
|
229
|
+
a part of the profile. Dark roasted malt flavors and aroma may be evident
|
|
230
|
+
at low levels. If present, fruity esters are generally at low aromatic and
|
|
231
|
+
flavor levels. Low diacetyl levels are acceptable. Chill haze is allowable
|
|
232
|
+
at cold temperatures. Though there is little evidence suggesting that traditionally
|
|
233
|
+
made strong Scotch ales exhibited peat smoke character, the current marketplace
|
|
234
|
+
offers many Scotch Ales with peat or smoke character present at low to medium
|
|
235
|
+
levels. Thus a peaty\\/smoky character may be evident at low levels (ales
|
|
236
|
+
with medium or higher smoke character would be considered a smoke flavored
|
|
237
|
+
beer and considered in another category). Scotch Ales may be split into two
|
|
238
|
+
subcategories: Traditional (no smoke character) and Peated (low level of peat
|
|
239
|
+
smoke character).\",\"ibuMin\":\"25\",\"ibuMax\":\"35\",\"abvMin\":\"6.2\",\"abvMax\":\"8\",\"srmMin\":\"15\",\"srmMax\":\"30\",\"ogMin\":\"1.072\",\"fgMin\":\"1.016\",\"fgMax\":\"1.028\",\"createDate\":\"2012-03-21
|
|
240
|
+
20:06:45\"},{\"id\":16,\"categoryId\":1,\"category\":{\"id\":1,\"name\":\"British
|
|
241
|
+
Origin Ales\",\"createDate\":\"2012-03-21 20:06:45\"},\"name\":\"British-Style
|
|
242
|
+
Imperial Stout\",\"description\":\"Dark copper to very dark brown, British-style
|
|
243
|
+
imperial stouts typically have high alcohol content. The extremely rich malty
|
|
244
|
+
flavor (often characterized as toffee-like or caramel-like) and aroma are
|
|
245
|
+
balanced with medium hopping and high fruity-ester characteristics. Bitterness
|
|
246
|
+
should be moderate and balanced with sweet malt character. The bitterness
|
|
247
|
+
may be higher in the darker versions. Roasted malt astringency is very low
|
|
248
|
+
or absent. Bitterness should not overwhelm the overall character. Hop aroma
|
|
249
|
+
can be subtle to moderately hop-floral, -citrus or -herbal. Diacetyl (butterscotch)
|
|
250
|
+
levels should be absent.\",\"ibuMin\":\"45\",\"ibuMax\":\"65\",\"abvMin\":\"7\",\"abvMax\":\"12\",\"srmMin\":\"20\",\"srmMax\":\"35\",\"ogMin\":\"1.08\",\"fgMin\":\"1.02\",\"fgMax\":\"1.03\",\"createDate\":\"2012-03-21
|
|
251
|
+
20:06:45\"},{\"id\":17,\"categoryId\":1,\"category\":{\"id\":1,\"name\":\"British
|
|
252
|
+
Origin Ales\",\"createDate\":\"2012-03-21 20:06:45\"},\"name\":\"British-Style
|
|
253
|
+
Barley Wine Ale\",\"description\":\"British-style barley wines range from
|
|
254
|
+
tawny copper to dark brown in color and have a full body and high residual
|
|
255
|
+
malty sweetness. Complexity of alcohols and fruity-ester characters are often
|
|
256
|
+
high and counterbalanced by the perception of low to medium bitterness and
|
|
257
|
+
extraordinary alcohol content. Hop aroma and flavor may be minimal to medium.
|
|
258
|
+
English type hops are often used but not necessary for this style. Low levels
|
|
259
|
+
of diacetyl may be acceptable. Caramel and some characters indicating oxidation,
|
|
260
|
+
such as vinous (sometimes sherry-like) aromas and\\/or flavors, may be considered
|
|
261
|
+
positive. Chill haze is allowable at cold temperatures.\",\"ibuMin\":\"40\",\"ibuMax\":\"60\",\"abvMin\":\"8.4\",\"abvMax\":\"12\",\"srmMin\":\"14\",\"srmMax\":\"22\",\"ogMin\":\"1.085\",\"fgMin\":\"1.024\",\"fgMax\":\"1.028\",\"createDate\":\"2012-03-21
|
|
262
|
+
20:06:45\"},{\"id\":18,\"categoryId\":1,\"category\":{\"id\":1,\"name\":\"British
|
|
263
|
+
Origin Ales\",\"createDate\":\"2012-03-21 20:06:45\"},\"name\":\"Brown Porter\",\"description\":\"Brown
|
|
264
|
+
porters are mid to dark brown (may have red tint) in color. No roast barley
|
|
265
|
+
or strong burnt\\/black malt character should be perceived. Low to medium
|
|
266
|
+
malt sweetness, caramel and chocolate is acceptable along with medium hop
|
|
267
|
+
bitterness. This is a lightto medium-bodied beer. Fruity esters are acceptable.
|
|
268
|
+
Hop flavor and aroma may vary from being negligible to medium in character.\",\"ibuMin\":\"20\",\"ibuMax\":\"30\",\"abvMin\":\"4.5\",\"abvMax\":\"6\",\"srmMin\":\"20\",\"srmMax\":\"35\",\"ogMin\":\"1.04\",\"fgMin\":\"1.006\",\"fgMax\":\"1.014\",\"createDate\":\"2012-03-21
|
|
269
|
+
20:06:45\"},{\"id\":19,\"categoryId\":1,\"category\":{\"id\":1,\"name\":\"British
|
|
270
|
+
Origin Ales\",\"createDate\":\"2012-03-21 20:06:45\"},\"name\":\"Robust Porter\",\"description\":\"Robust
|
|
271
|
+
porters are black in color and have a roast malt flavor, often reminiscent
|
|
272
|
+
of cocoa, but no roast barley flavor. These porters have a sharp bitterness
|
|
273
|
+
of black malt without a highly burnt\\/charcoal flavor. Caramel and other
|
|
274
|
+
malt sweetness should be present and in harmony with other distinguishing
|
|
275
|
+
porter characters. Robust porters range from medium to full in body and have
|
|
276
|
+
a malty sweetness. Hop bitterness is medium to high, with hop aroma and flavor
|
|
277
|
+
ranging from negligible to medium. Diacetyl is acceptable at very low levels.
|
|
278
|
+
Fruity esters should be evident, balanced with roast malt and hop bitterness.\",\"ibuMin\":\"25\",\"ibuMax\":\"40\",\"abvMin\":\"5\",\"abvMax\":\"6.5\",\"srmMin\":\"30\",\"srmMax\":\"30\",\"ogMin\":\"1.045\",\"fgMin\":\"1.008\",\"fgMax\":\"1.016\",\"createDate\":\"2012-03-21
|
|
279
|
+
20:06:45\"},{\"id\":20,\"categoryId\":1,\"category\":{\"id\":1,\"name\":\"British
|
|
280
|
+
Origin Ales\",\"createDate\":\"2012-03-21 20:06:45\"},\"name\":\"Sweet or
|
|
281
|
+
Cream Stout\",\"description\":\"Sweet stouts, also referred to as cream stouts,
|
|
282
|
+
have less roasted bitter flavor and a full-bodied mouthfeel. The style can
|
|
283
|
+
be given more body with milk sugar (lactose) before bottling. Malt sweetness,
|
|
284
|
+
chocolate, and caramel flavor should dominate the flavor profile and contribute
|
|
285
|
+
to the aroma. Hops should balance and suppress some of the sweetness without
|
|
286
|
+
contributing apparent flavor or aroma. The overall impression should be sweet
|
|
287
|
+
and full-bodied.\",\"ibuMin\":\"15\",\"ibuMax\":\"25\",\"abvMin\":\"3\",\"abvMax\":\"6\",\"srmMin\":\"40\",\"srmMax\":\"40\",\"ogMin\":\"1.045\",\"fgMin\":\"1.012\",\"fgMax\":\"1.02\",\"createDate\":\"2012-03-21
|
|
288
|
+
20:06:45\",\"updateDate\":\"2013-08-10 12:39:33\"},{\"id\":21,\"categoryId\":1,\"category\":{\"id\":1,\"name\":\"British
|
|
289
|
+
Origin Ales\",\"createDate\":\"2012-03-21 20:06:45\"},\"name\":\"Oatmeal Stout\",\"description\":\"Oatmeal
|
|
290
|
+
stouts include oatmeal in their grist, resulting in a pleasant, full flavor
|
|
291
|
+
and a smooth profile that is rich without being grainy. A roasted malt character
|
|
292
|
+
which is caramel-like and chocolate-like should be evident - smooth and not
|
|
293
|
+
bitter. Coffee-like roasted barley and roasted malt aromas (chocolate and
|
|
294
|
+
nut-like) are prominent. Color is dark brown to black. Bitterness is moderate,
|
|
295
|
+
not high. Hop flavor and aroma are optional but should not overpower the overall
|
|
296
|
+
balance if present. This is a medium- to full- bodied beer, with minimal fruity
|
|
297
|
+
esters. Diacetyl should be absent or at extremely low levels. Original gravity
|
|
298
|
+
range and alcohol levels are indicative of English tradition of oatmeal stout.\",\"ibuMin\":\"20\",\"ibuMax\":\"40\",\"abvMin\":\"3.8\",\"abvMax\":\"6\",\"srmMin\":\"20\",\"srmMax\":\"20\",\"ogMin\":\"1.038\",\"fgMin\":\"1.008\",\"fgMax\":\"1.02\",\"createDate\":\"2012-03-21
|
|
299
|
+
20:06:45\"},{\"id\":22,\"categoryId\":2,\"category\":{\"id\":2,\"name\":\"Irish
|
|
300
|
+
Origin Ales\",\"createDate\":\"2012-03-21 20:06:45\"},\"name\":\"Irish-Style
|
|
301
|
+
Red Ale\",\"description\":\"Irish-style red ales range from light red-amber-copper
|
|
302
|
+
to light brown in color. These ales have a medium hop bitterness and flavor.
|
|
303
|
+
They often don't have hop aroma. Irish-style red ales have low to medium candy-like
|
|
304
|
+
caramel malt sweetness and may have a balanced subtle degree of roast barley
|
|
305
|
+
or roast malt character and complexity. Irish-style Red Ales have a medium
|
|
306
|
+
body. The style may have low levels of fruity-ester flavor and aroma. Diacetyl
|
|
307
|
+
should be absent or at very low levels. Chill haze is allowable at cold temperatures.
|
|
308
|
+
Slight yeast haze is acceptable for bottle-conditioned products.\",\"ibuMin\":\"20\",\"ibuMax\":\"28\",\"abvMin\":\"4\",\"abvMax\":\"4.5\",\"srmMin\":\"11\",\"srmMax\":\"18\",\"ogMin\":\"1.04\",\"fgMin\":\"1.01\",\"fgMax\":\"1.014\",\"createDate\":\"2012-03-21
|
|
309
|
+
20:06:45\"},{\"id\":23,\"categoryId\":2,\"category\":{\"id\":2,\"name\":\"Irish
|
|
310
|
+
Origin Ales\",\"createDate\":\"2012-03-21 20:06:45\"},\"name\":\"Classic Irish-Style
|
|
311
|
+
Dry Stout\",\"description\":\"Dry stouts have an initial malt and light caramel
|
|
312
|
+
flavor profile with a distinctive dry-roasted bitterness in the finish. Dry
|
|
313
|
+
stouts achieve a dry-roasted character through the use of roasted barley.
|
|
314
|
+
The emphasis of coffee-like roasted barley and a moderate degree of roasted
|
|
315
|
+
malt aromas define much of the character. Some slight acidity may be perceived
|
|
316
|
+
but is not necessary. European hop aroma and flavor should be low or not perceived.
|
|
317
|
+
Dry stouts have medium-light to medium body. Fruity esters are minimal and
|
|
318
|
+
overshadowed by malt, high hop bitterness, and roasted barley character. Diacetyl
|
|
319
|
+
(butterscotch) should be very low or not perceived. Head retention and rich
|
|
320
|
+
character should be part of its visual character.\",\"ibuMin\":\"30\",\"ibuMax\":\"40\",\"abvMin\":\"3.8\",\"abvMax\":\"5\",\"srmMin\":\"40\",\"srmMax\":\"40\",\"ogMin\":\"1.038\",\"fgMin\":\"1.008\",\"fgMax\":\"1.012\",\"createDate\":\"2012-03-21
|
|
321
|
+
20:06:45\"},{\"id\":24,\"categoryId\":2,\"category\":{\"id\":2,\"name\":\"Irish
|
|
322
|
+
Origin Ales\",\"createDate\":\"2012-03-21 20:06:45\"},\"name\":\"Foreign (Export)-Style
|
|
323
|
+
Stout\",\"description\":\"As with classic dry stouts, foreign-style stouts
|
|
324
|
+
have an initial malt sweetness and caramel flavor with a distinctive dry-roasted
|
|
325
|
+
bitterness in the finish. Coffee-like roasted barley and roasted malt aromas
|
|
326
|
+
are prominent. Some slight acidity is permissible and a medium- to full-bodied
|
|
327
|
+
mouthfeel is appropriate. Bitterness may be high but the perception is often
|
|
328
|
+
compromised by malt sweetness. Hop aroma and flavor should not be perceived.
|
|
329
|
+
The perception of fruity esters is low. Diacetyl (butterscotch) should be
|
|
330
|
+
negligible or not perceived. Head retention is excellent.\",\"ibuMin\":\"30\",\"ibuMax\":\"60\",\"abvMin\":\"5.7\",\"abvMax\":\"9.3\",\"srmMin\":\"40\",\"srmMax\":\"40\",\"ogMin\":\"1.052\",\"fgMin\":\"1.008\",\"fgMax\":\"1.02\",\"createDate\":\"2012-03-21
|
|
331
|
+
20:06:45\"},{\"id\":25,\"categoryId\":3,\"category\":{\"id\":3,\"name\":\"North
|
|
332
|
+
American Origin Ales\",\"createDate\":\"2012-03-21 20:06:45\"},\"name\":\"American-Style
|
|
333
|
+
Pale Ale\",\"description\":\"American pale ales range from deep golden to
|
|
334
|
+
copper in color. The style is characterized by fruity, floral and citrus-like
|
|
335
|
+
American-variety hop character producing medium to medium-high hop bitterness,
|
|
336
|
+
flavor, and aroma. Note that the \\\"traditional\\\" style of this beer has
|
|
337
|
+
its origins with certain floral, fruity, citrus-like, piney, resinous, or
|
|
338
|
+
sulfur-like American hop varietals. One or more of these hop characters is
|
|
339
|
+
the perceived end, but the perceived hop characters may be a result of the
|
|
340
|
+
skillful use of hops of other national origins. American pale ales have medium
|
|
341
|
+
body and low to medium maltiness. Low caramel character is allowable. Fruity-ester
|
|
342
|
+
flavor and aroma should be moderate to strong. Diacetyl should be absent or
|
|
343
|
+
present at very low levels. Chill haze is allowable at cold temperatures.\",\"ibuMin\":\"30\",\"ibuMax\":\"42\",\"abvMin\":\"4.5\",\"abvMax\":\"5.6\",\"srmMin\":\"6\",\"srmMax\":\"14\",\"ogMin\":\"1.044\",\"fgMin\":\"1.008\",\"fgMax\":\"1.014\",\"createDate\":\"2012-03-21
|
|
344
|
+
20:06:45\"},{\"id\":26,\"categoryId\":3,\"category\":{\"id\":3,\"name\":\"North
|
|
345
|
+
American Origin Ales\",\"createDate\":\"2012-03-21 20:06:45\"},\"name\":\"Fresh
|
|
346
|
+
\\\"Wet\\\" Hop Ale\",\"description\":\"Any style of ale can be made into
|
|
347
|
+
a fresh hop or wet hop version. These ales are hopped predominantly with fresh
|
|
348
|
+
(newly harvested and kilned) and\\/or undried (\\u201cwet\\u201d) hops. These
|
|
349
|
+
beers will exhibit especially aromas and flavors of green, almost chlorophyll-like
|
|
350
|
+
or other fresh hop characters, in harmony with the characters of the base
|
|
351
|
+
style of the beer. These beers may be aged and enjoyed after the initial \\u201cfresh-hop\\u201d
|
|
352
|
+
character diminishes. Unique character from \\u201caged\\u201d fresh hop beers
|
|
353
|
+
may emerge, but they have yet to be defined.\",\"createDate\":\"2012-03-21
|
|
354
|
+
20:06:45\",\"updateDate\":\"2013-08-10 12:40:40\"},{\"id\":27,\"categoryId\":3,\"category\":{\"id\":3,\"name\":\"North
|
|
355
|
+
American Origin Ales\",\"createDate\":\"2012-03-21 20:06:45\"},\"name\":\"Pale
|
|
356
|
+
American-Belgo-Style Ale\",\"description\":\"These beers must portray the
|
|
357
|
+
unique characters imparted by yeasts typically used in fruity and big Belgian-Style
|
|
358
|
+
ales - These beers are not traditional Belgian styles which are already defined.
|
|
359
|
+
They are unique beers unto themselves. Notes of banana, berry, apple, sometimes
|
|
360
|
+
coriander spice-like and\\/or smoky-phenolic characters should be portrayed
|
|
361
|
+
with balance of hops and malt character when fermented with such yeast. Hop
|
|
362
|
+
aroma, flavor and bitterness not usually found in the base style, can be medium
|
|
363
|
+
to very high and must show the characters of American hop varieties. Color
|
|
364
|
+
falls in the blonde to amber range. Esters should be at medium to high levels.
|
|
365
|
+
Diacetyl should not be evident. Chill haze may be evident. Sulfur-like yeast
|
|
366
|
+
character should be absent.. No Brettanomyces character should be present.
|
|
367
|
+
An ale which exhibits Brettanomyces character would be classified as \\\"American-style
|
|
368
|
+
Brett Ale.\\\" A statement by the brewer that could include information such
|
|
369
|
+
as style being elaborated upon, and other information about the entry with
|
|
370
|
+
regard to flavor, aroma or appearance, is essential for fair assessment in
|
|
371
|
+
competitions. Beers with Brettanomyces may be subcategorized under this category.\",\"srmMin\":\"5\",\"createDate\":\"2012-03-21
|
|
372
|
+
20:06:45\"},{\"id\":28,\"categoryId\":3,\"category\":{\"id\":3,\"name\":\"North
|
|
373
|
+
American Origin Ales\",\"createDate\":\"2012-03-21 20:06:45\"},\"name\":\"Dark
|
|
374
|
+
American-Belgo-Style Ale\",\"description\":\"These beers must portray the
|
|
375
|
+
unique characters imparted by yeasts typically used in fruity and big Belgian-Style
|
|
376
|
+
ales - These beers are not traditional Belgian styles which are already defined.
|
|
377
|
+
They are unique beers unto themselves. Notes of banana, berry, apple, sometimes
|
|
378
|
+
coriander spice-like and\\/or smoky-phenolic characters should be portrayed
|
|
379
|
+
with balance of hops and malt character when fermented with such yeast. Hop
|
|
380
|
+
aroma, flavor and bitterness not usually found in the base style, can be medium
|
|
381
|
+
to very high and must show the characters of American hop varieties. Dark
|
|
382
|
+
color falls in the deep amber\\/brown to black range. Roasted malts or barley
|
|
383
|
+
may have a range of character from subtle to robust, and should be reflected
|
|
384
|
+
in the overall character and balance of the beer. Esters should be at medium
|
|
385
|
+
to high levels. Diacetyl should not be evident. Chill haze may be evident.
|
|
386
|
+
Sulfurlike yeast character should be absent. No Brettanomyces character should
|
|
387
|
+
be present. An ale which exhibits Brettanomyces character would be classified
|
|
388
|
+
as \\\"American-style Brett Ale.\\\"A statement by the brewer that could include
|
|
389
|
+
information such as style being elaborated upon, and other information about
|
|
390
|
+
the entry with regard to flavor, aroma or appearance, is essential for fair
|
|
391
|
+
assessment in competitions. Beers with Brettanomyces may be subcategorized
|
|
392
|
+
under this category\",\"srmMin\":\"16\",\"srmMax\":\"16\",\"createDate\":\"2012-03-21
|
|
393
|
+
20:06:45\"},{\"id\":29,\"categoryId\":3,\"category\":{\"id\":3,\"name\":\"North
|
|
394
|
+
American Origin Ales\",\"createDate\":\"2012-03-21 20:06:45\"},\"name\":\"American-Style
|
|
395
|
+
Strong Pale Ale\",\"description\":\"American strong pale ales range from deep
|
|
396
|
+
golden to copper in color. The style is characterized by floral and citrus-like
|
|
397
|
+
American-variety hops used to produce high hop bitterness, flavor, and aroma.
|
|
398
|
+
Note that floral, fruity, citrus-like, piney, resinous, or sulfur-like American-variety
|
|
399
|
+
hop character is the perceived end, but may be a result of the skillful use
|
|
400
|
+
of hops of other national origins. American strong pale ales have medium body
|
|
401
|
+
and low to medium maltiness. Low caramel character is allowable. Fruityester
|
|
402
|
+
flavor and aroma should be moderate to strong. Diacetyl should be absent or
|
|
403
|
+
present at very low levels. Chill haze is allowable at cold temperatures.\",\"ibuMin\":\"40\",\"ibuMax\":\"50\",\"abvMin\":\"5.5\",\"abvMax\":\"6.3\",\"srmMin\":\"6\",\"srmMax\":\"14\",\"ogMin\":\"1.05\",\"fgMin\":\"1.008\",\"fgMax\":\"1.016\",\"createDate\":\"2012-03-21
|
|
404
|
+
20:06:45\"},{\"id\":30,\"categoryId\":3,\"category\":{\"id\":3,\"name\":\"North
|
|
405
|
+
American Origin Ales\",\"createDate\":\"2012-03-21 20:06:45\"},\"name\":\"American-Style
|
|
406
|
+
India Pale Ale\",\"description\":\"American-style India pale ales are perceived
|
|
407
|
+
to have medium-high to intense hop bitterness, flavor and aroma with medium-high
|
|
408
|
+
alcohol content. The style is further characterized by floral, fruity, citrus-like,
|
|
409
|
+
piney, resinous, or sulfur-like American-variety hop character. Note that
|
|
410
|
+
one or more of these American-variety hop characters is the perceived end,
|
|
411
|
+
but the hop characters may be a result of the skillful use of hops of other
|
|
412
|
+
national origins. The use of water with high mineral content results in a
|
|
413
|
+
crisp, dry beer. This pale gold to deep copper-colored ale has a full, flowery
|
|
414
|
+
hop aroma and may have a strong hop flavor (in addition to the perception
|
|
415
|
+
of hop bitterness). India pale ales possess medium maltiness which contributes
|
|
416
|
+
to a medium body. Fruity-ester flavors and aromas are moderate to very strong.
|
|
417
|
+
Diacetyl can be absent or may be perceived at very low levels. Chill and\\/or
|
|
418
|
+
hop haze is allowable at cold temperatures. (English and citrus-like American
|
|
419
|
+
hops are considered enough of a distinction justifying separate American-style
|
|
420
|
+
IPA and English-style IPA categories or subcategories. Hops of other origins
|
|
421
|
+
may be used for bitterness or approximating traditional American or English
|
|
422
|
+
character. See English-style India Pale Ale\",\"ibuMin\":\"50\",\"ibuMax\":\"70\",\"abvMin\":\"6.3\",\"abvMax\":\"7.5\",\"srmMin\":\"6\",\"srmMax\":\"14\",\"ogMin\":\"1.06\",\"fgMin\":\"1.012\",\"fgMax\":\"1.018\",\"createDate\":\"2012-03-21
|
|
423
|
+
20:06:45\"},{\"id\":31,\"categoryId\":3,\"category\":{\"id\":3,\"name\":\"North
|
|
424
|
+
American Origin Ales\",\"createDate\":\"2012-03-21 20:06:45\"},\"name\":\"Imperial
|
|
425
|
+
or Double India Pale Ale\",\"description\":\"Imperial or Double India Pale
|
|
426
|
+
Ales have intense hop bitterness, flavor and aroma. Alcohol content is medium-high
|
|
427
|
+
to high and notably evident. They range from deep golden to medium copper
|
|
428
|
+
in color. The style may use any variety of hops. Though the hop character
|
|
429
|
+
is intense it's balanced with complex alcohol flavors, moderate to high fruity
|
|
430
|
+
esters and medium to high malt character. Hop character should be fresh and
|
|
431
|
+
lively and should not be harsh in quality. The use of large amounts of hops
|
|
432
|
+
may cause a degree of appropriate hop haze. Imperial or Double India Pale
|
|
433
|
+
Ales have medium-high to full body. Diacetyl should not be perceived. The
|
|
434
|
+
intention of this style of beer is to exhibit the fresh and bright character
|
|
435
|
+
of hops. Oxidative character and aged character should not be present.\",\"ibuMin\":\"65\",\"ibuMax\":\"100\",\"abvMin\":\"7.5\",\"abvMax\":\"10.5\",\"srmMin\":\"5\",\"srmMax\":\"13\",\"ogMin\":\"1.075\",\"fgMin\":\"1.012\",\"fgMax\":\"1.02\",\"createDate\":\"2012-03-21
|
|
436
|
+
20:06:45\"},{\"id\":32,\"categoryId\":3,\"category\":{\"id\":3,\"name\":\"North
|
|
437
|
+
American Origin Ales\",\"createDate\":\"2012-03-21 20:06:45\"},\"name\":\"American-Style
|
|
438
|
+
Amber\\/Red Ale\",\"description\":\"American amber\\/red ales range from light
|
|
439
|
+
copper to light brown in color. They are characterized by American-variety
|
|
440
|
+
hops used to produce the perception of medium hop bitterness, flavor, and
|
|
441
|
+
medium aroma. Amber ales have medium-high to high maltiness with medium to
|
|
442
|
+
low caramel character. They should have medium to medium-high body. The style
|
|
443
|
+
may have low levels of fruityester flavor and aroma. Diacetyl can be either
|
|
444
|
+
absent or barely perceived at very low levels. Chill haze is allowable at
|
|
445
|
+
cold temperatures. Slight yeast haze is acceptable for bottle-conditioned
|
|
446
|
+
products.\",\"ibuMin\":\"30\",\"ibuMax\":\"40\",\"abvMin\":\"4.5\",\"abvMax\":\"6\",\"srmMin\":\"11\",\"srmMax\":\"18\",\"ogMin\":\"1.048\",\"fgMin\":\"1.012\",\"fgMax\":\"1.018\",\"createDate\":\"2012-03-21
|
|
447
|
+
20:06:45\"},{\"id\":33,\"categoryId\":3,\"category\":{\"id\":3,\"name\":\"North
|
|
448
|
+
American Origin Ales\",\"createDate\":\"2012-03-21 20:06:45\"},\"name\":\"Imperial
|
|
449
|
+
or Double Red Ale\",\"description\":\"Imperial or Double Red Ales have intense
|
|
450
|
+
hop bitterness, flavor and aroma. Alcohol content is also very high and of
|
|
451
|
+
notable character. They range from deep amber to dark copper in color and
|
|
452
|
+
may exhibit a small amount of chill haze at cold temperatures The style may
|
|
453
|
+
use any variety of hops. Though the hop character is intense it's balanced
|
|
454
|
+
with complex alcohol flavors, moderate to high fruity esters and medium to
|
|
455
|
+
high caramel malt character. Imperial or Double Red Ales have a full body.
|
|
456
|
+
Diacetyl should not be perceived.\",\"ibuMin\":\"55\",\"ibuMax\":\"85\",\"abvMin\":\"7.9\",\"abvMax\":\"10.5\",\"srmMin\":\"10\",\"srmMax\":\"15\",\"ogMin\":\"1.08\",\"fgMin\":\"1.02\",\"fgMax\":\"1.028\",\"createDate\":\"2012-03-21
|
|
457
|
+
20:06:46\"},{\"id\":34,\"categoryId\":3,\"category\":{\"id\":3,\"name\":\"North
|
|
458
|
+
American Origin Ales\",\"createDate\":\"2012-03-21 20:06:45\"},\"name\":\"American-Style
|
|
459
|
+
Barley Wine Ale\",\"description\":\"American style barley wines range from
|
|
460
|
+
amber to deep copper-garnet in color and have a full body and high residual
|
|
461
|
+
malty sweetness. Complexity of alcohols and fruity-ester characters are often
|
|
462
|
+
high and counterbalanced by assertive bitterness and extraordinary alcohol
|
|
463
|
+
content. Hop aroma and flavor are at medium to very high levels. American
|
|
464
|
+
type hops are often used but not necessary for this style. Very low levels
|
|
465
|
+
of diacetyl may be acceptable. A caramel and\\/or toffee aroma and flavor
|
|
466
|
+
are often part of the character. Characters indicating oxidation, such as
|
|
467
|
+
vinous (sometimes sherry-like) aromas and\\/or flavors, are not generally
|
|
468
|
+
acceptable in American-style Barley Wine Ale, however if a low level of age-induced
|
|
469
|
+
oxidation character harmonizes and enhances the overall experience this can
|
|
470
|
+
be regarded favorably. Chill haze is allowable at cold temperatures.\",\"ibuMin\":\"60\",\"ibuMax\":\"100\",\"abvMin\":\"8.4\",\"abvMax\":\"12\",\"srmMin\":\"11\",\"srmMax\":\"22\",\"ogMin\":\"1.09\",\"fgMin\":\"1.024\",\"fgMax\":\"1.028\",\"createDate\":\"2012-03-21
|
|
471
|
+
20:06:46\"},{\"id\":35,\"categoryId\":3,\"category\":{\"id\":3,\"name\":\"North
|
|
472
|
+
American Origin Ales\",\"createDate\":\"2012-03-21 20:06:45\"},\"name\":\"American-Style
|
|
473
|
+
Wheat Wine Ale\",\"description\":\"American style wheat wines range from gold
|
|
474
|
+
to deep amber and are brewed with 50% or more wheat malt. They have full body
|
|
475
|
+
and high residual malty sweetness. Perception of bitterness is moderate to
|
|
476
|
+
medium -high. Fruity-ester characters are often high and counterbalanced by
|
|
477
|
+
complexity of alcohols and high alcohol content. Hop aroma and flavor are
|
|
478
|
+
at low to medium levels. Very low levels of diacetyl may be acceptable. Bready,
|
|
479
|
+
wheat, honey-like and\\/or caramel aroma and flavor are often part of the
|
|
480
|
+
character. Phenolic yeast character, sulfur, and\\/or sweet corn-like dimethylsulfide
|
|
481
|
+
(DMS) should not be present. Oxidized, stale and aged characters are not typical
|
|
482
|
+
of this style. Chill haze is allowable.\",\"ibuMin\":\"45\",\"ibuMax\":\"85\",\"abvMin\":\"8.4\",\"abvMax\":\"12\",\"srmMin\":\"8\",\"srmMax\":\"15\",\"ogMin\":\"1.088\",\"fgMin\":\"1.024\",\"fgMax\":\"1.032\",\"createDate\":\"2012-03-21
|
|
483
|
+
20:06:46\"},{\"id\":36,\"categoryId\":3,\"category\":{\"id\":3,\"name\":\"North
|
|
484
|
+
American Origin Ales\",\"createDate\":\"2012-03-21 20:06:45\"},\"name\":\"Golden
|
|
485
|
+
or Blonde Ale\",\"description\":\"Golden or Blonde ales are straw to golden
|
|
486
|
+
blonde in color. They have a crisp, dry palate, light to medium body, and
|
|
487
|
+
light malt sweetness. Low to medium hop aroma may be present but does not
|
|
488
|
+
dominate. Bitterness is low to medium. Fruity esters may be perceived but
|
|
489
|
+
do not predominate. Diacetyl should not be perceived. Chill haze should be
|
|
490
|
+
absent.\",\"ibuMin\":\"15\",\"ibuMax\":\"25\",\"abvMin\":\"4\",\"abvMax\":\"5\",\"srmMin\":\"3\",\"srmMax\":\"7\",\"ogMin\":\"1.045\",\"fgMin\":\"1.008\",\"fgMax\":\"1.016\",\"createDate\":\"2012-03-21
|
|
491
|
+
20:06:46\"},{\"id\":37,\"categoryId\":3,\"category\":{\"id\":3,\"name\":\"North
|
|
492
|
+
American Origin Ales\",\"createDate\":\"2012-03-21 20:06:45\"},\"name\":\"American-Style
|
|
493
|
+
Brown Ale\",\"description\":\"American brown ales range from deep copper to
|
|
494
|
+
brown in color. Roasted malt caramel-like and chocolate-like characters should
|
|
495
|
+
be of medium intensity in both flavor and aroma. American brown ales have
|
|
496
|
+
evident low to medium hop flavor and aroma, medium to high hop bitterness,
|
|
497
|
+
and a medium body. Estery and fruity-ester characters should be subdued. Diacetyl
|
|
498
|
+
should not be perceived. Chill haze is allowable at cold temperatures.\",\"ibuMin\":\"25\",\"ibuMax\":\"45\",\"abvMin\":\"4\",\"abvMax\":\"6.4\",\"srmMin\":\"15\",\"srmMax\":\"26\",\"ogMin\":\"1.04\",\"fgMin\":\"1.01\",\"fgMax\":\"1.018\",\"createDate\":\"2012-03-21
|
|
499
|
+
20:06:46\"},{\"id\":38,\"categoryId\":3,\"category\":{\"id\":3,\"name\":\"North
|
|
500
|
+
American Origin Ales\",\"createDate\":\"2012-03-21 20:06:45\"},\"name\":\"Smoke
|
|
501
|
+
Porter\",\"description\":\"Smoke porters are chestnut brown to black in color.
|
|
502
|
+
They can exhibit a mild to assertive smoke character in balance with other
|
|
503
|
+
beer characters. Black malt character can be perceived in some porters, while
|
|
504
|
+
others may be absent of strong roast character. Roast barley character should
|
|
505
|
+
be absent. Medium to full malt sweetness, caramel and chocolate are acceptable
|
|
506
|
+
along with medium to medium-high hop bitterness. These beers are usually medium
|
|
507
|
+
to full bodied. Fruity esters are acceptable. Hop flavor and aroma may vary
|
|
508
|
+
from being negligible to medium in character.\",\"ibuMin\":\"20\",\"ibuMax\":\"40\",\"abvMin\":\"5\",\"abvMax\":\"8.7\",\"srmMin\":\"20\",\"srmMax\":\"20\",\"ogMin\":\"1.04\",\"fgMin\":\"1.006\",\"fgMax\":\"1.014\",\"createDate\":\"2012-03-21
|
|
509
|
+
20:06:46\"},{\"id\":39,\"categoryId\":3,\"category\":{\"id\":3,\"name\":\"North
|
|
510
|
+
American Origin Ales\",\"createDate\":\"2012-03-21 20:06:45\"},\"name\":\"American-Style
|
|
511
|
+
Brett Ale\",\"description\":\"American Brett ales can be very light to black
|
|
512
|
+
or take on the color of added fruits or other ingredients. Wood- and barrel-
|
|
513
|
+
aged sour ales are classified elsewhere. The evolution of natural acidity
|
|
514
|
+
develops balanced complexity. Horsey, goaty, leathery, phenolic and light
|
|
515
|
+
to moderate and\\/or fruity acidic character evolved from Brettanomyces organisms
|
|
516
|
+
may be evident, yet in balance with other character. Acidity may also be contributed
|
|
517
|
+
to by bacteria, but may or may not dominate. Residual flavors that come from
|
|
518
|
+
liquids previously aged in a barrel such as bourbon or sherry should not be
|
|
519
|
+
present. Wood vessels may be used during the fermentation and aging process,
|
|
520
|
+
but wood-derived flavors such as vanillin must not be present. In darker versions,
|
|
521
|
+
roasted malt, caramel-like and chocolate-like characters should be subtle
|
|
522
|
+
in both flavor and aroma. American Brett ales may have evident full range
|
|
523
|
+
of hop aroma and hop bitterness with a full range of body. Estery and fruity-ester
|
|
524
|
+
characters are evident, sometimes moderate and sometimes intense, yet balanced.
|
|
525
|
+
Diacetyl and sweet corn-like dimethylsulfide (DMS) should not be perceived.
|
|
526
|
+
Chill haze, bacteria and yeast-induced haze are allowable at low to medium
|
|
527
|
+
levels at any temperature. Fruited American-Style Brett Ales will exhibit
|
|
528
|
+
fruit flavors in harmonious balance with other characters.\",\"createDate\":\"2012-03-21
|
|
529
|
+
20:06:46\"},{\"id\":40,\"categoryId\":3,\"category\":{\"id\":3,\"name\":\"North
|
|
530
|
+
American Origin Ales\",\"createDate\":\"2012-03-21 20:06:45\"},\"name\":\"American-Style
|
|
531
|
+
Sour Ale\",\"description\":\"American sour ales can be very light to black
|
|
532
|
+
or take on the color of added fruits or other ingredients. There is no Brettanomyces
|
|
533
|
+
character in this style of beer. Wood- and barrel-aged sour ales are classified
|
|
534
|
+
elsewhere. If acidity is present it is usually in the form of lactic, acetic
|
|
535
|
+
and other organic acids naturally developed with acidified malt in the mash
|
|
536
|
+
or in fermentation by the use of various microorganisms including certain
|
|
537
|
+
bacteria and yeasts. Acidic character can be a complex balance of several
|
|
538
|
+
types of acid and characteristics of age. The evolution of natural acidity
|
|
539
|
+
develops balanced complexity. Residual flavors that come from liquids previously
|
|
540
|
+
aged in a barrel such as bourbon or sherry should not be present. Wood vessels
|
|
541
|
+
may be used during the fermentation and aging process, but wood-derived flavors
|
|
542
|
+
such as vanillin must not be present. In darker versions, roasted malt, caramel-like
|
|
543
|
+
and chocolate-like characters should be subtle in both flavor and aroma. American
|
|
544
|
+
sour may have evident full range of hop aroma and hop bitterness with a full
|
|
545
|
+
range of body. Estery and fruity-ester characters are evident, sometimes moderate
|
|
546
|
+
and sometimes intense, yet balanced. Diacetyl and sweet corn-like dimethylsulfide
|
|
547
|
+
(DMS) should not be perceived. Chill haze, bacteria and yeast-induced haze
|
|
548
|
+
are allowable at low to medium levels at any temperature. Fruited American-Style
|
|
549
|
+
Sour Ales will exhibit fruit flavors in harmonious balance with other characters.\",\"createDate\":\"2012-03-21
|
|
550
|
+
20:06:46\"},{\"id\":41,\"categoryId\":3,\"category\":{\"id\":3,\"name\":\"North
|
|
551
|
+
American Origin Ales\",\"createDate\":\"2012-03-21 20:06:45\"},\"name\":\"American-Style
|
|
552
|
+
Black Ale\",\"description\":\"American-style Black Ales are very dark to black
|
|
553
|
+
and perceived to have medium high to high hop bitterness, flavor and aroma
|
|
554
|
+
with medium-high alcohol content, balanced with a medium body. Fruity, floral
|
|
555
|
+
and herbal character from hops of all origins may contribute character. The
|
|
556
|
+
style is further characterized by a balanced and moderate degree of caramel
|
|
557
|
+
malt and dark roasted malt flavor and aroma. High astringency and high degree
|
|
558
|
+
of burnt roast malt character should be absent.\",\"ibuMin\":\"50\",\"ibuMax\":\"70\",\"abvMin\":\"6\",\"abvMax\":\"7.5\",\"srmMin\":\"35\",\"srmMax\":\"35\",\"ogMin\":\"1.056\",\"fgMin\":\"1.012\",\"fgMax\":\"1.018\",\"createDate\":\"2012-03-21
|
|
559
|
+
20:06:46\"},{\"id\":42,\"categoryId\":3,\"category\":{\"id\":3,\"name\":\"North
|
|
560
|
+
American Origin Ales\",\"createDate\":\"2012-03-21 20:06:45\"},\"name\":\"American-Style
|
|
561
|
+
Stout\",\"description\":\"Initial low to medium malt sweetness with a degree
|
|
562
|
+
of caramel, chocolate and\\/or roasted coffee flavor with a distinctive dryroasted
|
|
563
|
+
bitterness in the finish. Coffee-like roasted barley and roasted malt aromas
|
|
564
|
+
are prominent. Some slight roasted malt acidity is permissible and a medium-
|
|
565
|
+
to full-bodied mouthfeel is appropriate. Hop bitterness may be moderate to
|
|
566
|
+
high. Hop aroma and flavor is moderate to high, often with American citrus-type
|
|
567
|
+
and\\/or resiny hop character. The perception of fruity esters is low. Roasted
|
|
568
|
+
malt\\/barley astringency may be low but not excessive. Diacetyl (butterscotch)
|
|
569
|
+
should be negligible or not perceived. Head retention is excellent.\",\"ibuMin\":\"35\",\"ibuMax\":\"60\",\"abvMin\":\"5.7\",\"abvMax\":\"8.8\",\"srmMin\":\"40\",\"srmMax\":\"40\",\"ogMin\":\"1.05\",\"fgMin\":\"1.01\",\"fgMax\":\"1.022\",\"createDate\":\"2012-03-21
|
|
570
|
+
20:06:46\"},{\"id\":43,\"categoryId\":3,\"category\":{\"id\":3,\"name\":\"North
|
|
571
|
+
American Origin Ales\",\"createDate\":\"2012-03-21 20:06:45\"},\"name\":\"American-Style
|
|
572
|
+
Imperial Stout\",\"description\":\"Black in color, American-style imperial
|
|
573
|
+
stouts typically have a high alcohol content. Generally characterized as very
|
|
574
|
+
robust. The extremely rich malty flavor and aroma are balanced with assertive
|
|
575
|
+
hopping and fruity-ester characteristics. Bitterness should be moderately
|
|
576
|
+
high to very high and balanced with full sweet malt character. Roasted malt
|
|
577
|
+
astringency and bitterness can be moderately perceived but should not overwhelm
|
|
578
|
+
the overall character. Hop aroma is usually moderately-high to overwhelmingly
|
|
579
|
+
hop-floral, -citrus or -herbal. Diacetyl (butterscotch) levels should be absent.\",\"ibuMin\":\"50\",\"ibuMax\":\"80\",\"abvMin\":\"7\",\"abvMax\":\"12\",\"srmMin\":\"40\",\"srmMax\":\"40\",\"ogMin\":\"1.08\",\"fgMin\":\"1.02\",\"fgMax\":\"1.03\",\"createDate\":\"2012-03-21
|
|
580
|
+
20:06:46\"},{\"id\":44,\"categoryId\":3,\"category\":{\"id\":3,\"name\":\"North
|
|
581
|
+
American Origin Ales\",\"createDate\":\"2012-03-21 20:06:45\"},\"name\":\"Specialty
|
|
582
|
+
Stouts\",\"description\":\"See British Origin American-Style Imperial Porter
|
|
583
|
+
Imperial porters are very dark brown to black in color. No roast barley or
|
|
584
|
+
strong burnt\\/astringent black malt character should be perceived. Medium
|
|
585
|
+
malt, caramel and cocoa-like sweetness should be in harmony with medium-low
|
|
586
|
+
to medium hop bitterness. This is a full bodied beer. Ale-like fruity esters
|
|
587
|
+
should be evident but not overpowering and compliment malt derived sweetness
|
|
588
|
+
and hop character. Hop flavor and aroma may vary from being low to medium-high.
|
|
589
|
+
Diacetyl (butterscotch) levels should be absent.\",\"ibuMin\":\"35\",\"ibuMax\":\"50\",\"abvMin\":\"7\",\"abvMax\":\"12\",\"srmMin\":\"40\",\"srmMax\":\"40\",\"ogMin\":\"1.08\",\"fgMin\":\"1.02\",\"fgMax\":\"1.03\",\"createDate\":\"2012-03-21
|
|
590
|
+
20:06:46\"},{\"id\":45,\"categoryId\":4,\"category\":{\"id\":4,\"name\":\"German
|
|
591
|
+
Origin Ales\",\"createDate\":\"2012-03-21 20:06:46\"},\"name\":\"German-Style
|
|
592
|
+
K\\u00f6lsch \\/ K\\u00f6ln-Style K\\u00f6lsch\",\"description\":\"K\\u00f6lsch
|
|
593
|
+
is warm fermented and aged at cold temperatures (German ale or alt-style beer).
|
|
594
|
+
K\\u00f6lsch is characterized by a golden to straw color and a slightly dry,
|
|
595
|
+
subtly sweet softness on the palate, yet crisp. Good, dense head retention
|
|
596
|
+
is desirable. Light pearapple-Riesling wine-like fruitiness may be apparent,
|
|
597
|
+
but is not necessary for this style. Caramel character should not be evident.
|
|
598
|
+
The body is light to medium-light. This beer has low hop flavor and aroma
|
|
599
|
+
with medium bitterness. Wheat can be used in brewing this beer. Ale yeast
|
|
600
|
+
is used for fermentation, though lager yeast is sometimes used in the bottle
|
|
601
|
+
or final cold conditioning process. Fruity esters should be minimally perceived,
|
|
602
|
+
if at all. Chill haze should be absent.\",\"ibuMin\":\"18\",\"ibuMax\":\"25\",\"abvMin\":\"4.8\",\"abvMax\":\"5.3\",\"srmMin\":\"4\",\"srmMax\":\"6\",\"ogMin\":\"1.042\",\"fgMin\":\"1.006\",\"fgMax\":\"1.01\",\"createDate\":\"2012-03-21
|
|
603
|
+
20:06:46\"},{\"id\":46,\"categoryId\":4,\"category\":{\"id\":4,\"name\":\"German
|
|
604
|
+
Origin Ales\",\"createDate\":\"2012-03-21 20:06:46\"},\"name\":\"Berliner-Style
|
|
605
|
+
Weisse (Wheat)\",\"description\":\"This is very pale in color and the lightest
|
|
606
|
+
of all the German wheat beers. The unique combination of yeast and lactic
|
|
607
|
+
acid bacteria fermentation yields a beer that is acidic, highly attenuated,
|
|
608
|
+
and very light bodied. The carbonation of a Berliner Weisse is high, and hop
|
|
609
|
+
rates are very low. Clarity may be hazy or cloudy from yeast or chill haze.
|
|
610
|
+
Hop character should not be perceived. Fruity esters will be evident. No diacetyl
|
|
611
|
+
should be perceived.\",\"ibuMin\":\"3\",\"ibuMax\":\"6\",\"abvMin\":\"2.8\",\"abvMax\":\"3.4\",\"srmMin\":\"2\",\"srmMax\":\"4\",\"ogMin\":\"1.028\",\"fgMin\":\"1.004\",\"fgMax\":\"1.006\",\"createDate\":\"2012-03-21
|
|
612
|
+
20:06:46\"},{\"id\":47,\"categoryId\":4,\"category\":{\"id\":4,\"name\":\"German
|
|
613
|
+
Origin Ales\",\"createDate\":\"2012-03-21 20:06:46\"},\"name\":\"Leipzig-Style
|
|
614
|
+
Gose\",\"description\":\"Traditional examples of Gose are spontaneously fermented,
|
|
615
|
+
similarly to Belgian-style gueuze\\/lambic beers, and should exhibit complexity
|
|
616
|
+
of acidic, flavor and aroma contributed by introduction of wild yeast and
|
|
617
|
+
bacteria into the fermentation. A primary difference between Belgian Gueuze
|
|
618
|
+
and German Gose is that Gose is served at a much younger age. Gose is typically
|
|
619
|
+
pale gold to pale amber in color and typically contains malted barley, unmalted
|
|
620
|
+
wheat with some traditional varieties containing oats. Hop character and malt
|
|
621
|
+
flavors and aromas are negligible. Lemony or other citrus-like qualities are
|
|
622
|
+
often present in aroma and on the palate. Some versions may have the spicy
|
|
623
|
+
character of added coriander in aroma and on the palate at low to medium levels.
|
|
624
|
+
Salt (table salt) character is also traditional in low amounts. Horsey, leathery,
|
|
625
|
+
earthy aroma and flavors contributed by Brettanomyces yeasts may be evident
|
|
626
|
+
but have a very low profile, as this beer is not excessively aged. Modern
|
|
627
|
+
German Gose breweries typically introduce only pure beer yeast strains for
|
|
628
|
+
fermentation. Low to medium lactic acid character is evident in all examples
|
|
629
|
+
as sharp, refreshing sourness. Gose is typically enjoyed fresh, carbonated,
|
|
630
|
+
and cloudy\\/hazy with yeast character, and may have evidence of continued
|
|
631
|
+
fermentation activity. Overall complexity of flavors and aromas are sought
|
|
632
|
+
while maintaining an ideal balance between acidity, yeast-enhanced spice and
|
|
633
|
+
refreshment is ideal.\",\"ibuMin\":\"10\",\"ibuMax\":\"15\",\"abvMin\":\"4.4\",\"abvMax\":\"5.4\",\"srmMin\":\"3\",\"srmMax\":\"9\",\"ogMin\":\"1.036\",\"fgMin\":\"1.008\",\"fgMax\":\"1.012\",\"createDate\":\"2012-03-21
|
|
634
|
+
20:06:46\"},{\"id\":48,\"categoryId\":4,\"category\":{\"id\":4,\"name\":\"German
|
|
635
|
+
Origin Ales\",\"createDate\":\"2012-03-21 20:06:46\"},\"name\":\"South German-Style
|
|
636
|
+
Hefeweizen \\/ Hefeweissbier\",\"description\":\"The aroma and flavor of a
|
|
637
|
+
Weissbier with yeast is decidedly fruity and phenolic. The phenolic characteristics
|
|
638
|
+
are often described as clove-, nutmeg-like, mildly smoke-like or even vanilla-like.
|
|
639
|
+
Banana-like esters should be present at low to medium-high levels. These beers
|
|
640
|
+
are made with at least 50 percent malted wheat, and hop rates are quite low.
|
|
641
|
+
Hop flavor and aroma are absent or present at very low levels. Weissbier is
|
|
642
|
+
well attenuated and very highly carbonated and a medium to full bodied beer.
|
|
643
|
+
The color is very pale to pale amber. Because yeast is present, the beer will
|
|
644
|
+
have yeast flavor and a characteristically fuller mouthfeel and may be appropriately
|
|
645
|
+
very cloudy. No diacetyl should be perceived.\",\"ibuMin\":\"10\",\"ibuMax\":\"15\",\"abvMin\":\"4.9\",\"abvMax\":\"5.5\",\"srmMin\":\"3\",\"srmMax\":\"9\",\"ogMin\":\"1.047\",\"fgMin\":\"1.008\",\"fgMax\":\"1.016\",\"createDate\":\"2012-03-21
|
|
646
|
+
20:06:46\"},{\"id\":49,\"categoryId\":4,\"category\":{\"id\":4,\"name\":\"German
|
|
647
|
+
Origin Ales\",\"createDate\":\"2012-03-21 20:06:46\"},\"name\":\"South German-Style
|
|
648
|
+
Kristall Weizen \\/ Kristall Weissbier\",\"description\":\"The aroma and flavor
|
|
649
|
+
of a Weissbier without yeast is very similar to Weissbier with yeast (Hefeweizen\\/Hefeweissbier)
|
|
650
|
+
with the caveat that fruity and phenolic characters are not combined with
|
|
651
|
+
the yeasty flavor and fuller-bodied mouthfeel of yeast. The phenolic characteristics
|
|
652
|
+
are often described as clove- or nutmeg-like and can be smoky or even vanilla-like.
|
|
653
|
+
Banana-like esters are often present. These beers are made with at least 50
|
|
654
|
+
percent malted wheat, and hop rates are quite low. Hop flavor and aroma are
|
|
655
|
+
absent. Weissbier is well attenuated and very highly carbonated, yet its relatively
|
|
656
|
+
high starting gravity and alcohol content make it a medium- to full-bodied
|
|
657
|
+
beer. The color is very pale to deep golden. Because the beer has been filtered,
|
|
658
|
+
yeast is not present. The beer will have no flavor of yeast and a cleaner,
|
|
659
|
+
drier mouthfeel. The beer should be clear with no chill haze present. No diacetyl
|
|
660
|
+
should be perceived.\",\"ibuMin\":\"10\",\"ibuMax\":\"15\",\"abvMin\":\"4.9\",\"abvMax\":\"5.5\",\"srmMin\":\"3\",\"srmMax\":\"9\",\"ogMin\":\"1.047\",\"fgMin\":\"1.008\",\"fgMax\":\"1.016\",\"createDate\":\"2012-03-21
|
|
661
|
+
20:06:46\",\"updateDate\":\"2012-07-06 18:07:22\"},{\"id\":50,\"categoryId\":4,\"category\":{\"id\":4,\"name\":\"German
|
|
662
|
+
Origin Ales\",\"createDate\":\"2012-03-21 20:06:46\"},\"name\":\"German-Style
|
|
663
|
+
Leichtes Weizen \\/ Weissbier\",\"description\":\"The German word leicht means
|
|
664
|
+
light, and as such these beers are light versions of Hefeweizen. Leicht Weissbier
|
|
665
|
+
is top fermented and cloudy like Hefeweizen. The phenolic and estery aromas
|
|
666
|
+
and flavors typical of Weissbiers are more subdued in Leichtes Weizen. Hop
|
|
667
|
+
flavor and aroma are normally absent. The overall flavor profile is less complex
|
|
668
|
+
than Hefeweizen due to decreased alcohol content. There is less yeasty flavor
|
|
669
|
+
present. Leichtes Weissbier has diminished mouth feel relative to Hefeweizen,
|
|
670
|
+
and is a low-bodied beer. No diacetyl should be perceived. The beer may have
|
|
671
|
+
a broad range of color from pale golden to pale amber.\",\"ibuMin\":\"10\",\"ibuMax\":\"20\",\"abvMin\":\"2.5\",\"abvMax\":\"3.5\",\"srmMin\":\"4\",\"srmMax\":\"15\",\"ogMin\":\"1.028\",\"fgMin\":\"1.004\",\"fgMax\":\"1.008\",\"createDate\":\"2012-03-21
|
|
672
|
+
20:06:46\"},{\"id\":51,\"categoryId\":4,\"category\":{\"id\":4,\"name\":\"German
|
|
673
|
+
Origin Ales\",\"createDate\":\"2012-03-21 20:06:46\"},\"name\":\"South German-Style
|
|
674
|
+
Bernsteinfarbenes Weizen \\/ Weissbier\",\"description\":\"The German word
|
|
675
|
+
Bernsteinfarben means amber colored, and as such, a Bernsteinfarbenes Weizen
|
|
676
|
+
is dark yellow to amber in color. This beer style is characterized by a distinct
|
|
677
|
+
sweet maltiness and caramel or bready character from the use of medium colored
|
|
678
|
+
malts. Estery and phenolic elements of this Weissbier should be evident but
|
|
679
|
+
subdued. Bernsteinfarbenes Weissbier is well attenuated and very highly carbonated,
|
|
680
|
+
and hop bitterness is low. Hop flavor and aroma are absent. The percentage
|
|
681
|
+
of wheat malt is at least 50 percent. If this is served with yeast, the beer
|
|
682
|
+
may be appropriately very cloudy. No diacetyl should be perceived.\",\"ibuMin\":\"10\",\"ibuMax\":\"15\",\"abvMin\":\"4.8\",\"abvMax\":\"5.4\",\"srmMin\":\"9\",\"srmMax\":\"13\",\"ogMin\":\"1.048\",\"fgMin\":\"1.008\",\"fgMax\":\"1.016\",\"createDate\":\"2012-03-21
|
|
683
|
+
20:06:46\"},{\"id\":52,\"categoryId\":4,\"category\":{\"id\":4,\"name\":\"German
|
|
684
|
+
Origin Ales\",\"createDate\":\"2012-03-21 20:06:46\"},\"name\":\"South German-Style
|
|
685
|
+
Dunkel Weizen \\/ Dunkel Weissbier\",\"description\":\"This beer style is
|
|
686
|
+
characterized by a distinct sweet maltiness and a chocolate-like character
|
|
687
|
+
from roasted malt. Estery and phenolic elements of this Weissbier should be
|
|
688
|
+
evident but subdued. Color can range from copper-brown to dark brown. Dunkel
|
|
689
|
+
Weissbier is well attenuated and very highly carbonated, and hop bitterness
|
|
690
|
+
is low. Hop flavor and aroma are absent. Usually dark barley malts are used
|
|
691
|
+
in conjunction with dark cara or color malts, and the percentage of wheat
|
|
692
|
+
malt is at least 50 percent. If this is served with yeast, the beer may be
|
|
693
|
+
appropriately very cloudy. No diacetyl should be perceived.\",\"ibuMin\":\"10\",\"ibuMax\":\"15\",\"abvMin\":\"4.8\",\"abvMax\":\"5.4\",\"srmMin\":\"10\",\"srmMax\":\"19\",\"ogMin\":\"1.048\",\"fgMin\":\"1.008\",\"fgMax\":\"1.016\",\"createDate\":\"2012-03-21
|
|
694
|
+
20:06:46\"},{\"id\":53,\"categoryId\":4,\"category\":{\"id\":4,\"name\":\"German
|
|
695
|
+
Origin Ales\",\"createDate\":\"2012-03-21 20:06:46\"},\"name\":\"South German-Style
|
|
696
|
+
Weizenbock \\/ Weissbock\",\"description\":\"This style can be either pale
|
|
697
|
+
or dark (golden to dark brown in color) and has a high starting gravity and
|
|
698
|
+
alcohol content. The malty sweetness of a Weizenbock is balanced with a clove-like
|
|
699
|
+
phenolic and fruity-estery banana element to produce a wellrounded aroma and
|
|
700
|
+
flavor. As is true with all German wheat beers, hop bitterness is low and
|
|
701
|
+
carbonation is high. Hop flavor and aroma are absent. It has a medium to full
|
|
702
|
+
body. If dark, a mild roast malt character should emerge in flavor and to
|
|
703
|
+
a lesser degree in the aroma. If this is served with yeast the beer may be
|
|
704
|
+
appropriately very cloudy. No diacetyl should be perceived.\",\"ibuMin\":\"15\",\"ibuMax\":\"35\",\"abvMin\":\"6.9\",\"abvMax\":\"9.3\",\"srmMin\":\"5\",\"srmMax\":\"30\",\"ogMin\":\"1.066\",\"fgMin\":\"1.016\",\"fgMax\":\"1.028\",\"createDate\":\"2012-03-21
|
|
705
|
+
20:06:46\"},{\"id\":54,\"categoryId\":4,\"category\":{\"id\":4,\"name\":\"German
|
|
706
|
+
Origin Ales\",\"createDate\":\"2012-03-21 20:06:46\"},\"name\":\"Bamberg-Style
|
|
707
|
+
Weiss (Smoke) Rauchbier (Dunkel or Helles)\",\"description\":\"Bamberg-style
|
|
708
|
+
Weiss Rauchbier should have smoky characters that range from detectable to
|
|
709
|
+
prevalent in the aroma and flavor. Smoke character is not harshly phenolic,
|
|
710
|
+
but rather very smooth, almost rendering a perception of mild sweetness to
|
|
711
|
+
this style of beer. The aroma and flavor of a Weissbier with yeast is decidedly
|
|
712
|
+
fruity and phenolic. The phenolic characteristics are often described as clove-
|
|
713
|
+
or nutmeg-like and can be smoky or even vanilla-like. Banana-like esters are
|
|
714
|
+
often present. These beers are made with at least 50 percent malted wheat,
|
|
715
|
+
and hop rates are quite low. Hop flavor and aroma are absent. Weissbier is
|
|
716
|
+
well attenuated and very highly carbonated and a medium- to full-bodied beer.
|
|
717
|
+
The color is very pale to very dark amber. Darker (dunkel) styles should have
|
|
718
|
+
a detectable degree of roast malt in the balance without being robust in overall
|
|
719
|
+
character. Because yeast is present, the beer will have yeast flavor and a
|
|
720
|
+
characteristically fuller mouthfeel and may be appropriately very cloudy.
|
|
721
|
+
No diacetyl should be perceived.\",\"ibuMin\":\"10\",\"ibuMax\":\"15\",\"abvMin\":\"4.9\",\"abvMax\":\"5.5\",\"srmMin\":\"4\",\"srmMax\":\"18\",\"ogMin\":\"1.047\",\"fgMin\":\"1.008\",\"fgMax\":\"1.016\",\"createDate\":\"2012-03-21
|
|
722
|
+
20:06:46\"},{\"id\":55,\"categoryId\":4,\"category\":{\"id\":4,\"name\":\"German
|
|
723
|
+
Origin Ales\",\"createDate\":\"2012-03-21 20:06:46\"},\"name\":\"German-Style
|
|
724
|
+
Brown Ale \\/ D\\u00fcsseldorf-Style Altbier\",\"description\":\"Copper to
|
|
725
|
+
brown in color, this German ale may be highly hopped and intensely bitter
|
|
726
|
+
(although the 25 to 35 IBU range is more normal for the majority of Altbiers
|
|
727
|
+
from D\\u00fcsseldorf) and has a medium body and malty flavor. A variety of
|
|
728
|
+
malts, including wheat, may be used. Hop character may be low to medium in
|
|
729
|
+
the flavor and aroma. The overall impression is clean, crisp, and flavorful
|
|
730
|
+
often with a dry finish. Fruity esters can be low. No diacetyl or chill haze
|
|
731
|
+
should be perceived.\",\"ibuMin\":\"25\",\"ibuMax\":\"52\",\"abvMin\":\"4.3\",\"abvMax\":\"5.5\",\"srmMin\":\"11\",\"srmMax\":\"19\",\"ogMin\":\"1.044\",\"fgMin\":\"1.008\",\"fgMax\":\"1.014\",\"createDate\":\"2012-03-21
|
|
732
|
+
20:06:46\"},{\"id\":56,\"categoryId\":4,\"category\":{\"id\":4,\"name\":\"German
|
|
733
|
+
Origin Ales\",\"createDate\":\"2012-03-21 20:06:46\"},\"name\":\"Kellerbier
|
|
734
|
+
(Cellar beer) or Zwickelbier - Ale\",\"description\":\"These beers are unfiltered
|
|
735
|
+
German-style Altbier and K\\u00f6lsch. They are packaged and\\/or served intentionally
|
|
736
|
+
with low to moderate amounts of yeast. Products may be filtered and again
|
|
737
|
+
dosed with yeast in the package, manifesting themselves as bottle conditioned
|
|
738
|
+
beers or unfiltered beer with yeast present. They will most likely not be
|
|
739
|
+
clear, and may appear slightly hazy to moderately cloudy. Yeast character,
|
|
740
|
+
flavor and aroma are desirable, yet should be low to medium but not overpowering
|
|
741
|
+
the balance and character of malt and hops. Low to moderately low levels of
|
|
742
|
+
yeast-generated sulfur containing compounds should be apparent in aroma and
|
|
743
|
+
flavor, and low levels of acetaldehyde or other volatiles normally removed
|
|
744
|
+
during fermentation may or may not be apparent. The sulfur and acetaldehyde
|
|
745
|
+
characters should contribute positively to the beer drinking experience. Head
|
|
746
|
+
retention may not be optimal. The brewer must indicate the classic style on
|
|
747
|
+
which the entry is based to allow for accurate judging. Beer entries not accompanied
|
|
748
|
+
by this information will be at a disadvantage during evaluation.\",\"createDate\":\"2012-03-21
|
|
749
|
+
20:06:46\"},{\"id\":57,\"categoryId\":5,\"category\":{\"id\":5,\"name\":\"Belgian
|
|
750
|
+
And French Origin Ales\",\"createDate\":\"2012-03-21 20:06:46\"},\"name\":\"Belgian-Style
|
|
751
|
+
Flanders Oud Bruin or Oud Red Ales\",\"description\":\"This light- to medium-bodied
|
|
752
|
+
deep copper to brown ale is characterized by a slight to strong lactic sourness,
|
|
753
|
+
and with \\\"Reds\\\" sometimes a balanced degree of acetic acid. Brettanomyces
|
|
754
|
+
produced flavors and aromas are not part of character. A fruity-estery character
|
|
755
|
+
which is often cherry-like is apparent with no hop flavor or aroma. Flanders
|
|
756
|
+
brown ales have low to medium bitterness and a cocoa-like character from roast
|
|
757
|
+
malt. Roasted malt character in aroma and flavor is acceptable at low levels.
|
|
758
|
+
A very low degree of malt sweetness may be present and in balance with the
|
|
759
|
+
acidity produced by Lactobacillus activity. Oak-like or woody characters may
|
|
760
|
+
be pleasantly integrated into overall palate. Chill haze is acceptable at
|
|
761
|
+
low serving temperatures. Some versions may be more highly carbonated and,
|
|
762
|
+
when bottle conditioned, may appear cloudy (yeast) when served. These final
|
|
763
|
+
beers are often blended old with new before packaging in order to create the
|
|
764
|
+
brewer's intended balance of characters.\",\"ibuMin\":\"15\",\"ibuMax\":\"25\",\"abvMin\":\"4.8\",\"abvMax\":\"6.5\",\"srmMin\":\"12\",\"srmMax\":\"20\",\"ogMin\":\"1.044\",\"fgMin\":\"1.008\",\"fgMax\":\"1.016\",\"createDate\":\"2012-03-21
|
|
765
|
+
20:06:46\"},{\"id\":58,\"categoryId\":5,\"category\":{\"id\":5,\"name\":\"Belgian
|
|
766
|
+
And French Origin Ales\",\"createDate\":\"2012-03-21 20:06:46\"},\"name\":\"Belgian-Style
|
|
767
|
+
Dubbel\",\"description\":\"This medium-bodied, red to dark brown colored ale
|
|
768
|
+
has a malty sweetness and chocolate-like caramel aroma. A light hop flavor
|
|
769
|
+
and\\/or aroma is acceptable. Dubbels are also characterized by low-medium
|
|
770
|
+
to medium bitterness. No diacetyl is acceptable. Yeastgenerated fruity esters
|
|
771
|
+
(especially banana) are appropriate at low levels. Head retention is dense
|
|
772
|
+
and mousse-like. Chill haze is acceptable at low serving temperatures. Often
|
|
773
|
+
bottle conditioned a slight yeast haze and flavor may be evident.\",\"ibuMin\":\"20\",\"ibuMax\":\"30\",\"abvMin\":\"6.25\",\"abvMax\":\"7.5\",\"srmMin\":\"16\",\"srmMax\":\"36\",\"ogMin\":\"1.06\",\"fgMin\":\"1.012\",\"fgMax\":\"1.016\",\"createDate\":\"2012-03-21
|
|
774
|
+
20:06:46\"},{\"id\":59,\"categoryId\":5,\"category\":{\"id\":5,\"name\":\"Belgian
|
|
775
|
+
And French Origin Ales\",\"createDate\":\"2012-03-21 20:06:46\"},\"name\":\"Belgian-Style
|
|
776
|
+
Tripel\",\"description\":\"Tripels are often characterized by a complex, sometimes
|
|
777
|
+
mild spicy character. Clove-like phenolic flavor and aroma may be evident
|
|
778
|
+
at extremely low levels. Yeast-generated fruity esters, including banana,
|
|
779
|
+
are also common, but not necessary. These pale\\/light-colored ales may finish
|
|
780
|
+
sweet, though any sweet finish should be light. The beer is characteristically
|
|
781
|
+
medium and clean in body with an equalizing hop\\/malt balance and a perception
|
|
782
|
+
of medium to medium high hop bitterness. Traditional Belgian Tripels are often
|
|
783
|
+
well attenuated. Brewing sugar may be used to lighten the perception of body.
|
|
784
|
+
Its sweetness will come from very pale malts. There should not be character
|
|
785
|
+
from any roasted or dark malts. Low hop flavor is acceptable. Alcohol strength
|
|
786
|
+
and flavor should be perceived as evident. Head retention is dense and mousse-like.
|
|
787
|
+
Chill haze is acceptable at low serving temperatures. Traditional Tripels
|
|
788
|
+
are bottle conditioned, may exhibit slight yeast haze but the yeast should
|
|
789
|
+
not be intentionally roused. Oxidative character if evident in aged Tripels
|
|
790
|
+
should be mild and pleasant.\",\"ibuMin\":\"20\",\"ibuMax\":\"45\",\"abvMin\":\"7\",\"abvMax\":\"10\",\"srmMin\":\"4\",\"srmMax\":\"9\",\"ogMin\":\"1.07\",\"fgMin\":\"1.01\",\"fgMax\":\"1.018\",\"createDate\":\"2012-03-21
|
|
791
|
+
20:06:46\"},{\"id\":60,\"categoryId\":5,\"category\":{\"id\":5,\"name\":\"Belgian
|
|
792
|
+
And French Origin Ales\",\"createDate\":\"2012-03-21 20:06:46\"},\"name\":\"Belgian-Style
|
|
793
|
+
Quadrupel\",\"description\":\"Quadrupels or \\\"Quads\\\" are characterized
|
|
794
|
+
by the immense presence of alcohol and balanced flavor, bitterness and aromas.
|
|
795
|
+
Its color is deep amber to rich chestnut\\/garnet brown. Often characterized
|
|
796
|
+
by a mousse-like dense, sometimes amber head will top off a properly poured
|
|
797
|
+
and served quad. Complex fruity aroma and flavor emerge reminiscent of raisins,
|
|
798
|
+
dates, figs, grapes, plums often accompanied with a hint of winy character.
|
|
799
|
+
Caramel, dark sugar and malty sweet flavors and aromas can be intense, not
|
|
800
|
+
cloying, while complementing fruitiness. Though well attenuated it usually
|
|
801
|
+
has a full, creamy body. Hop characters do not dominate; low to low-medium
|
|
802
|
+
bitterness is perceived. Perception of alcohol can be extreme. Clove-like
|
|
803
|
+
phenolic flavor and aroma should not be evident. Chill haze is acceptable
|
|
804
|
+
at low serving temperatures. Diacetyl and DMS should not be perceived. Well
|
|
805
|
+
balanced with savoring\\/sipping drinkability. Oxidative character if evident
|
|
806
|
+
in aged Quads should be mild and pleasant.\",\"ibuMin\":\"25\",\"ibuMax\":\"50\",\"abvMin\":\"9\",\"abvMax\":\"14\",\"srmMin\":\"8\",\"srmMax\":\"20\",\"ogMin\":\"1.084\",\"fgMin\":\"1.014\",\"fgMax\":\"1.02\",\"createDate\":\"2012-03-21
|
|
807
|
+
20:06:46\"},{\"id\":61,\"categoryId\":5,\"category\":{\"id\":5,\"name\":\"Belgian
|
|
808
|
+
And French Origin Ales\",\"createDate\":\"2012-03-21 20:06:46\"},\"name\":\"Belgian-Style
|
|
809
|
+
Blonde Ale\",\"description\":\"Belgian-style blond ales are characterized
|
|
810
|
+
by low yet evident hop bitterness, flavor, and sometimes aroma. Light to medium
|
|
811
|
+
body and low malt aroma with a sweet, spiced and a low to medium fruity-ester
|
|
812
|
+
character orchestrated in flavor and aroma. Sugar may be used to lighten perceived
|
|
813
|
+
body. They are blonde to golden in color. Noble-type hops are commonly used.
|
|
814
|
+
Low levels of phenolic spiciness from yeast byproducts may be perceived. Diacetyl
|
|
815
|
+
should not be perceived. Acidic character should not be present. Chill haze
|
|
816
|
+
is allowable at cold temperatures.\",\"ibuMin\":\"15\",\"ibuMax\":\"30\",\"abvMin\":\"6\",\"abvMax\":\"7.8\",\"srmMin\":\"4\",\"srmMax\":\"7\",\"ogMin\":\"1.054\",\"fgMin\":\"1.008\",\"fgMax\":\"1.014\",\"createDate\":\"2012-03-21
|
|
817
|
+
20:06:46\"},{\"id\":62,\"categoryId\":5,\"category\":{\"id\":5,\"name\":\"Belgian
|
|
818
|
+
And French Origin Ales\",\"createDate\":\"2012-03-21 20:06:46\"},\"name\":\"Belgian-Style
|
|
819
|
+
Pale Ale\",\"description\":\"Belgian-style pale ales are characterized by
|
|
820
|
+
low but noticeable hop bitterness, flavor, and aroma. Light to medium body
|
|
821
|
+
and low malt aroma are typical. They are light amber to deep amber in color.
|
|
822
|
+
Noble-type hops are commonly used. Low to medium fruity esters are evident
|
|
823
|
+
in aroma and flavor. Low levels of phenolic spiciness from yeast byproducts
|
|
824
|
+
may be perceived. Low caramel or toasted malt flavor is okay. Diacetyl should
|
|
825
|
+
not be perceived. Chill haze is allowable at cold temperatures.\",\"ibuMin\":\"20\",\"ibuMax\":\"30\",\"abvMin\":\"4\",\"abvMax\":\"6\",\"srmMin\":\"6\",\"srmMax\":\"12\",\"ogMin\":\"1.044\",\"fgMin\":\"1.008\",\"fgMax\":\"1.014\",\"createDate\":\"2012-03-21
|
|
826
|
+
20:06:46\"},{\"id\":63,\"categoryId\":5,\"category\":{\"id\":5,\"name\":\"Belgian
|
|
827
|
+
And French Origin Ales\",\"createDate\":\"2012-03-21 20:06:46\"},\"name\":\"Belgian-Style
|
|
828
|
+
Pale Strong Ale\",\"description\":\"Belgian pale strong ales are pale to golden
|
|
829
|
+
in color with relatively light body for a beer of its alcoholic strength.
|
|
830
|
+
Often brewed with light colored Belgian \\\"candy\\\" sugar, these beers are
|
|
831
|
+
well attenuated. The perception of hop bitterness is medium-low to medium
|
|
832
|
+
-high, with hop flavor and aroma also in this range. These beers are highly
|
|
833
|
+
attenuated and have a perceptively deceiving high alcoholic character-being
|
|
834
|
+
light to medium bodied rather than full bodied. The intensity of malt character
|
|
835
|
+
should be low to medium, often surviving along with a complex fruitiness.
|
|
836
|
+
Very little or no diacetyl is perceived. Herbs and spices are sometimes used
|
|
837
|
+
to delicately flavor these strong ales. Low levels of phenolic spiciness from
|
|
838
|
+
yeast byproducts may also be perceived. Chill haze is allowable at cold temperatures.\",\"ibuMin\":\"20\",\"ibuMax\":\"50\",\"abvMin\":\"7\",\"abvMax\":\"11\",\"srmMin\":\"4\",\"srmMax\":\"10\",\"ogMin\":\"1.064\",\"fgMin\":\"1.012\",\"fgMax\":\"1.024\",\"createDate\":\"2012-03-21
|
|
839
|
+
20:06:46\"},{\"id\":64,\"categoryId\":5,\"category\":{\"id\":5,\"name\":\"Belgian
|
|
840
|
+
And French Origin Ales\",\"createDate\":\"2012-03-21 20:06:46\"},\"name\":\"Belgian-Style
|
|
841
|
+
Dark Strong Ale\",\"description\":\"Belgian dark strong ales are amber to
|
|
842
|
+
dark brown in color. Often, though not always, brewed with dark Belgian \\\"candy\\\"
|
|
843
|
+
sugar, these beers can be well attenuated, ranging from medium to full-bodied.
|
|
844
|
+
The perception of hop bitterness is low to medium, with hop flavor and aroma
|
|
845
|
+
also in this range. Fruity complexity along with the soft flavors of roasted
|
|
846
|
+
malts add distinct character. The alcohol strength of these beers can often
|
|
847
|
+
be deceiving to the senses. The intensity of malt character can be rich, creamy,
|
|
848
|
+
and sweet with intensities ranging from medium to high. Very little or no
|
|
849
|
+
diacetyl is perceived. Herbs and spices are sometimes used to delicately flavor
|
|
850
|
+
these strong ales. Low levels of phenolic spiciness from yeast byproducts
|
|
851
|
+
may also be perceived. Chill haze is allowable at cold temperatures.\",\"ibuMin\":\"20\",\"ibuMax\":\"50\",\"abvMin\":\"7\",\"abvMax\":\"11\",\"srmMin\":\"9\",\"srmMax\":\"35\",\"ogMin\":\"1.064\",\"fgMin\":\"1.012\",\"fgMax\":\"1.024\",\"createDate\":\"2012-03-21
|
|
852
|
+
20:06:46\"},{\"id\":65,\"categoryId\":5,\"category\":{\"id\":5,\"name\":\"Belgian
|
|
853
|
+
And French Origin Ales\",\"createDate\":\"2012-03-21 20:06:46\"},\"name\":\"Belgian-Style
|
|
854
|
+
White (or Wit) \\/ Belgian-Style Wheat\",\"description\":\"Belgian white ales
|
|
855
|
+
are very pale in color and are brewed using unmalted wheat and malted barley
|
|
856
|
+
and are spiced with coriander and orange peel. Coriander and light orange
|
|
857
|
+
peel aroma should be perceived as such or as an unidentified spiciness. Phenolic
|
|
858
|
+
spiciness and yeast flavors may be evident at mild levels. These beers are
|
|
859
|
+
traditionally bottle conditioned and served cloudy. An unfiltered starch and
|
|
860
|
+
yeast haze should be part of the appearance. The low to medium body should
|
|
861
|
+
have some degree of creaminess from wheat starch. The style is further characterized
|
|
862
|
+
by the use of noble-type hops to achieve low hop bitterness and little to
|
|
863
|
+
no apparent hop flavor. This beer has no diacetyl and a low to medium fruity-ester
|
|
864
|
+
level. Mild acidity is appropriate.\",\"ibuMin\":\"10\",\"ibuMax\":\"17\",\"abvMin\":\"4.8\",\"abvMax\":\"5.2\",\"srmMin\":\"2\",\"srmMax\":\"4\",\"ogMin\":\"1.044\",\"fgMin\":\"1.006\",\"fgMax\":\"1.01\",\"createDate\":\"2012-03-21
|
|
865
|
+
20:06:46\"},{\"id\":66,\"categoryId\":5,\"category\":{\"id\":5,\"name\":\"Belgian
|
|
866
|
+
And French Origin Ales\",\"createDate\":\"2012-03-21 20:06:46\"},\"name\":\"Belgian-Style
|
|
867
|
+
Lambic\",\"description\":\"Unblended, naturally and spontaneously fermented
|
|
868
|
+
lambic is intensely estery, sour, and sometimes, but not necessarily, acetic
|
|
869
|
+
flavored. Low in carbon dioxide, these hazy beers are brewed with unmalted
|
|
870
|
+
wheat and malted barley. Sweet malt characters are not perceived. They are
|
|
871
|
+
very low in hop bitterness. Cloudiness is acceptable. These beers are quite
|
|
872
|
+
dry and light bodied. Characteristic horsey, goaty, leathery and phenolic
|
|
873
|
+
character evolved from Brettanomyces yeast is often present at moderate levels.
|
|
874
|
+
Versions of this beer made outside of the Brussels area of Belgium cannot
|
|
875
|
+
be true lambics. These versions are said to be \\\"lambicstyle\\\" and may
|
|
876
|
+
be made to resemble many of the beers of true origin. Vanillin and other wood-derived
|
|
877
|
+
flavors should not be evident. Historically, traditional lambic is dry and
|
|
878
|
+
completely attenuated, exhibiting no residual sweetness either from malt,
|
|
879
|
+
sugar or artificial sweeteners. Sweet versions may be created through addition
|
|
880
|
+
of sugars or artificial sweeteners. Competition organizers may choose to subcategorize
|
|
881
|
+
this style into A) Traditional and B) Sweet. Artificial sweeteners are sometimes
|
|
882
|
+
used in some brands.\",\"ibuMin\":\"11\",\"ibuMax\":\"23\",\"abvMin\":\"6.2\",\"abvMax\":\"8.1\",\"srmMin\":\"6\",\"srmMax\":\"13\",\"ogMin\":\"1.047\",\"fgMin\":\"1\",\"fgMax\":\"1.01\",\"createDate\":\"2012-03-21
|
|
883
|
+
20:06:46\"},{\"id\":67,\"categoryId\":5,\"category\":{\"id\":5,\"name\":\"Belgian
|
|
884
|
+
And French Origin Ales\",\"createDate\":\"2012-03-21 20:06:46\"},\"name\":\"Belgian-Style
|
|
885
|
+
Gueuze Lambic\",\"description\":\"Old lambic is blended with newly fermenting
|
|
886
|
+
young lambic to create this special style of lambic. Gueuze is always referrmented
|
|
887
|
+
in the bottle. These unflavored blended and secondary fermented lambic beers
|
|
888
|
+
may be very dry or mildly sweet and are characterized by intense fruity-estery,
|
|
889
|
+
sour, and acidic aromas and flavors. These pale beers are brewed with unmalted
|
|
890
|
+
wheat, malted barley, and stale, aged hops. Sweet malt characters are not
|
|
891
|
+
perceived. They are very low in hop bitterness. Diacetyl should be absent.
|
|
892
|
+
Characteristic horsey, goaty, leathery and phenolic character evolved from
|
|
893
|
+
Brettanomyces yeast is often present at moderate levels. Cloudiness is acceptable.
|
|
894
|
+
These beers are quite dry and light bodied. Vanillin and other wood-derived
|
|
895
|
+
flavors should not be evident. Versions of this beer made outside of the Brussels
|
|
896
|
+
area of Belgium cannot be true lambics. These versions are said to be \\\"lambic-style\\\"
|
|
897
|
+
and may be made to resemble many of the beers of true origin. Historically,
|
|
898
|
+
traditional gueuze lambics are dry and completely attenuated, exhibiting no
|
|
899
|
+
residual sweetness either from malt, sugar or artificial sweeteners. Some
|
|
900
|
+
versions often have a degree of sweetness, contributed by sugars or artificial
|
|
901
|
+
sweeteners. Competition organizers may choose to subcategorize this style
|
|
902
|
+
into A) Traditional and B) Sweet. Artificial sweeteners are sometimes used
|
|
903
|
+
in some brands.\",\"ibuMin\":\"11\",\"ibuMax\":\"23\",\"abvMin\":\"6.8\",\"abvMax\":\"8.6\",\"srmMin\":\"6\",\"srmMax\":\"13\",\"ogMin\":\"1.044\",\"fgMin\":\"1\",\"fgMax\":\"1.01\",\"createDate\":\"2012-03-21
|
|
904
|
+
20:06:46\"},{\"id\":68,\"categoryId\":5,\"category\":{\"id\":5,\"name\":\"Belgian
|
|
905
|
+
And French Origin Ales\",\"createDate\":\"2012-03-21 20:06:46\"},\"name\":\"Belgian-Style
|
|
906
|
+
Fruit Lambic\",\"description\":\"These beers, also known by the names framboise,
|
|
907
|
+
kriek, peche, cassis, etc., are characterized by fruit flavors and aromas.
|
|
908
|
+
The color reflects the choice of fruit. Sourness is an important part of the
|
|
909
|
+
flavor profile, though sweetness may compromise the intensity. These flavored
|
|
910
|
+
lambic beers may be very dry or mildly sweet and range from a dry to a full-bodied
|
|
911
|
+
mouthfeel. Characteristic horsey, goaty, leathery and phenolic character evolved
|
|
912
|
+
from Brettanomyces yeast is often present at moderate levels. Vanillin and
|
|
913
|
+
other woody flavors should not be evident. Versions of this beer made outside
|
|
914
|
+
of the Brussels area of Belgium cannot be true lambics. These versions are
|
|
915
|
+
said to be \\\"lambic-style\\\" and may be made to resemble many of the beers
|
|
916
|
+
of true origin. Historically, traditional lambics are dry and completely attenuated,
|
|
917
|
+
exhibiting no residual sweetness either from malt, sugar, fruit or artificial
|
|
918
|
+
sweeteners. Some versions often have a degree of sweetness, contributed by
|
|
919
|
+
fruit sugars, other sugars or artificial sweeteners. Competition organizers
|
|
920
|
+
may choose to subcategorize this style into A) Traditional and B) Sweet. Artificial
|
|
921
|
+
sweeteners are sometimes used in some brands.\",\"ibuMin\":\"15\",\"ibuMax\":\"21\",\"abvMin\":\"5.6\",\"abvMax\":\"8.6\",\"ogMin\":\"1.04\",\"fgMin\":\"1.008\",\"fgMax\":\"1.016\",\"createDate\":\"2012-03-21
|
|
922
|
+
20:06:46\"},{\"id\":69,\"categoryId\":5,\"category\":{\"id\":5,\"name\":\"Belgian
|
|
923
|
+
And French Origin Ales\",\"createDate\":\"2012-03-21 20:06:46\"},\"name\":\"Belgian-Style
|
|
924
|
+
Table Beer\",\"description\":\"These ales and lagers are very low in alcohol
|
|
925
|
+
and historically in Belgium enjoyed with meals by both adults and children.
|
|
926
|
+
Pale to very dark brown in color. Additions of caramel coloring are sometimes
|
|
927
|
+
employed to adjust color. They are light bodied with relatively low carbonation
|
|
928
|
+
with limited aftertaste. The mouth feel is light to moderate, though higher
|
|
929
|
+
than one might anticipate, usually because of unfermented sugars\\/malt sugars.
|
|
930
|
+
Malted barley, wheat and rye may be used as well as unmalted wheat, rye, oats
|
|
931
|
+
and corn. A mild malt character could be evident. Aroma\\/Flavor hops are
|
|
932
|
+
most commonly used to employ a flavor balance that is only low in bitterness.
|
|
933
|
+
Traditional versions do not use artificial sweeteners nor are they excessively
|
|
934
|
+
sweet. More modern versions of this beer incorporate sweeteners such as sugar
|
|
935
|
+
and saccharine added post fermentation to sweeten the palate and add to a
|
|
936
|
+
perception of smoothness. Spices (such as orange and lemon peel, as well as
|
|
937
|
+
coriander) may be added in barely perceptible amounts, but this is not common.
|
|
938
|
+
Diacetyl should not be perceived. Competition directors may choose to break
|
|
939
|
+
out subcategories of Traditional and Modern.\",\"ibuMin\":\"5\",\"ibuMax\":\"15\",\"abvMin\":\"0.5\",\"abvMax\":\"3.5\",\"srmMin\":\"5\",\"srmMax\":\"50\",\"ogMin\":\"1.008\",\"fgMin\":\"1.004\",\"fgMax\":\"1.034\",\"createDate\":\"2012-03-21
|
|
940
|
+
20:06:46\",\"updateDate\":\"2013-02-18 02:18:18\"},{\"id\":70,\"categoryId\":5,\"category\":{\"id\":5,\"name\":\"Belgian
|
|
941
|
+
And French Origin Ales\",\"createDate\":\"2012-03-21 20:06:46\"},\"name\":\"Other
|
|
942
|
+
Belgian-Style Ales\",\"description\":\"Recognizing the uniqueness and traditions
|
|
943
|
+
of several other styles of Belgian Ales, the beers entered in this category
|
|
944
|
+
will be assessed on the merits that they do not fit existing style guidelines
|
|
945
|
+
and information that the brewer provides explaining the history and tradition
|
|
946
|
+
of the style. Balance of character is a key component when assessing these
|
|
947
|
+
beers. Barrel or wood-aged entries in competitions may be directed to other
|
|
948
|
+
categories by competition director. In competitions the brewer must provide
|
|
949
|
+
the historical or regional tradition of the style, or his interpretation of
|
|
950
|
+
the style, in order to be assessed properly by the judges.\",\"createDate\":\"2012-03-21
|
|
951
|
+
20:06:46\"},{\"id\":71,\"categoryId\":5,\"category\":{\"id\":5,\"name\":\"Belgian
|
|
952
|
+
And French Origin Ales\",\"createDate\":\"2012-03-21 20:06:46\"},\"name\":\"French-Style
|
|
953
|
+
Bi\\u00e8re de Garde\",\"description\":\"Beers in this category are golden
|
|
954
|
+
to deep copper or light brown in color. They are light to medium in body.
|
|
955
|
+
This style of beer is characterized by a toasted malt aroma, slight malt sweetness
|
|
956
|
+
in flavor, and low to medium hop bitterness. Noble-type hop aromas and flavors
|
|
957
|
+
should be low to medium. Fruity esters can be light to medium in intensity.
|
|
958
|
+
Flavor of alcohol is evident. Earthy, cellarlike, musty aromas are okay. Diacetyl
|
|
959
|
+
should not be perceived but chill haze is okay. Often bottle conditioned with
|
|
960
|
+
some yeast character. French-Style Bi\\u00e9re de Garde may have Brettanomyces
|
|
961
|
+
characters that are slightly acidity, fruity, horsey, goaty and\\/or leather-like.\",\"ibuMin\":\"20\",\"ibuMax\":\"30\",\"abvMin\":\"4.5\",\"abvMax\":\"8\",\"srmMin\":\"8\",\"srmMax\":\"16\",\"ogMin\":\"1.06\",\"fgMin\":\"1.012\",\"fgMax\":\"1.024\",\"createDate\":\"2012-03-21
|
|
962
|
+
20:06:46\"},{\"id\":72,\"categoryId\":5,\"category\":{\"id\":5,\"name\":\"Belgian
|
|
963
|
+
And French Origin Ales\",\"createDate\":\"2012-03-21 20:06:46\"},\"name\":\"French
|
|
964
|
+
& Belgian-Style Saison\",\"description\":\"Beers in this category are golden
|
|
965
|
+
to deep amber in color. There may be quite a variety of characters within
|
|
966
|
+
this style. Generally: They are light to medium in body. Malt aroma is low
|
|
967
|
+
to medium-low. Esters are medium to high in aroma, while, complex alcohols,
|
|
968
|
+
herbs, spices, low Brettanomyces character and even clove and smoke-like phenolics
|
|
969
|
+
may or may not be evident in the overall balanced beer. Hop aroma and flavor
|
|
970
|
+
may be at low to medium levels. Malt flavor is low but provides foundation
|
|
971
|
+
for the overall balance. Hop bitterness is moderate to moderately assertive.
|
|
972
|
+
Herb and\\/or spice flavors, including black pepper-like notes, may or may
|
|
973
|
+
not be evident. Fruitiness from fermentation is generally in character. A
|
|
974
|
+
balanced small amount of sour or acidic flavors is acceptable when in balance
|
|
975
|
+
with other components. Earthy, cellar-like, musty aromas are okay. Diacetyl
|
|
976
|
+
should not be perceived. Chill or slight yeast haze is okay. Often bottle
|
|
977
|
+
conditioned with some yeast character and high carbonation. French & Belgian-Style
|
|
978
|
+
Saison may have Brettanomyces characters that are slightly acidity, fruity,
|
|
979
|
+
horsey, goaty and\\/or leather-like.\",\"ibuMin\":\"20\",\"ibuMax\":\"40\",\"abvMin\":\"4.5\",\"abvMax\":\"8.5\",\"srmMin\":\"4\",\"srmMax\":\"14\",\"ogMin\":\"1.055\",\"fgMin\":\"1.004\",\"fgMax\":\"1.016\",\"createDate\":\"2012-03-21
|
|
980
|
+
20:06:46\"},{\"id\":73,\"categoryId\":6,\"category\":{\"id\":6,\"name\":\"International
|
|
981
|
+
Ale Styles\",\"createDate\":\"2012-03-21 20:06:46\"},\"name\":\"International-Style
|
|
982
|
+
Pale Ale\",\"description\":\"International-style pale ales range from deep
|
|
983
|
+
golden to copper in color. The style is characterized by wide range of hop
|
|
984
|
+
characters unlike fruity, floral and citrus-like American-variety hop character
|
|
985
|
+
and unlike earthy, herbal English-variety hop character. Moderate to high
|
|
986
|
+
hop bitterness, flavor, and aroma is evident. International pale ales have
|
|
987
|
+
medium body and low to medium maltiness. Low caramel character is allowable.
|
|
988
|
+
Fruity-ester flavor and aroma should be moderate to strong. Diacetyl should
|
|
989
|
+
be absent or present at very low levels. Chill haze is allowable at cold temperatures.\",\"ibuMin\":\"30\",\"ibuMax\":\"42\",\"abvMin\":\"4.5\",\"abvMax\":\"5.5\",\"srmMin\":\"6\",\"srmMax\":\"14\",\"ogMin\":\"1.044\",\"fgMin\":\"1.008\",\"fgMax\":\"1.014\",\"createDate\":\"2012-03-21
|
|
990
|
+
20:06:46\"},{\"id\":74,\"categoryId\":6,\"category\":{\"id\":6,\"name\":\"International
|
|
991
|
+
Ale Styles\",\"createDate\":\"2012-03-21 20:06:46\"},\"name\":\"Australasian-Style
|
|
992
|
+
Pale Ale\",\"description\":\"This style is a mild, pale, light-bodied ale
|
|
993
|
+
with a color varying from light to amber. Hop bitterness and flavor range
|
|
994
|
+
from very low to low. Hop aroma is often absent. A fruity or estery aroma
|
|
995
|
+
should be perceived. Diacetyl should be very low. DMS and chill haze should
|
|
996
|
+
not present.\",\"ibuMin\":\"20\",\"ibuMax\":\"40\",\"abvMin\":\"4.2\",\"abvMax\":\"6.2\",\"srmMin\":\"5\",\"srmMax\":\"14\",\"ogMin\":\"1.04\",\"fgMin\":\"1.006\",\"fgMax\":\"1.012\",\"createDate\":\"2012-03-21
|
|
997
|
+
20:06:46\"},{\"id\":75,\"categoryId\":7,\"category\":{\"id\":7,\"name\":\"European-germanic
|
|
998
|
+
Lager\",\"createDate\":\"2012-03-21 20:06:46\"},\"name\":\"German-Style Pilsener\",\"description\":\"A
|
|
999
|
+
classic German Pilsener is very light straw or golden in color and well hopped.
|
|
1000
|
+
Perception of hop bitterness is medium to high. Noble-type hop aroma and flavor
|
|
1001
|
+
are moderate and quite obvious. It is a well-attenuated, medium-light bodied
|
|
1002
|
+
beer, but a malty residual sweetness can be perceived in aroma and flavor.
|
|
1003
|
+
Very low levels of sweet corn-like dimethylsulfide (DMS) character are below
|
|
1004
|
+
most beer drinkers' taste thresholds and are usually not detectable except
|
|
1005
|
+
to the trained or sensitive palate. Other fermentation or hop related sulfur
|
|
1006
|
+
compounds, when perceived at low levels, may be characteristic of this style.
|
|
1007
|
+
Fruity esters and diacetyl should not be perceived. There should be no chill
|
|
1008
|
+
haze. Its head should be dense and rich.\",\"ibuMin\":\"25\",\"ibuMax\":\"40\",\"abvMin\":\"4\",\"abvMax\":\"5\",\"srmMin\":\"3\",\"srmMax\":\"4\",\"ogMin\":\"1.044\",\"fgMin\":\"1.006\",\"fgMax\":\"1.012\",\"createDate\":\"2012-03-21
|
|
1009
|
+
20:06:46\"},{\"id\":76,\"categoryId\":7,\"category\":{\"id\":7,\"name\":\"European-germanic
|
|
1010
|
+
Lager\",\"createDate\":\"2012-03-21 20:06:46\"},\"name\":\"Bohemian-Style
|
|
1011
|
+
Pilsener\",\"description\":\"Traditional Bohemian Pilseners are medium bodied,
|
|
1012
|
+
and they can be as dark as a light amber color. This style balances moderate
|
|
1013
|
+
bitterness and noble-type hop aroma and flavor with a malty, slightly sweet,
|
|
1014
|
+
medium body. Extremely low levels of diacetyl and low levels of sweet corn-like
|
|
1015
|
+
dimethylsulfide (DMS) character, if perceived, are characteristic of this
|
|
1016
|
+
style and both may accent malt aroma. A toasted-, biscuit-like, bready malt
|
|
1017
|
+
character along with low levels of sulfur compounds may be evident. There
|
|
1018
|
+
should be no chill haze. Its head should be dense and rich.\",\"ibuMin\":\"30\",\"ibuMax\":\"45\",\"abvMin\":\"4\",\"abvMax\":\"5\",\"srmMin\":\"3\",\"srmMax\":\"7\",\"ogMin\":\"1.044\",\"fgMin\":\"1.014\",\"fgMax\":\"1.02\",\"createDate\":\"2012-03-21
|
|
1019
|
+
20:06:46\"},{\"id\":77,\"categoryId\":7,\"category\":{\"id\":7,\"name\":\"European-germanic
|
|
1020
|
+
Lager\",\"createDate\":\"2012-03-21 20:06:46\"},\"name\":\"European Low-Alcohol
|
|
1021
|
+
Lager \\/ German Leicht(bier)\",\"description\":\"These beers are very light
|
|
1022
|
+
in body and color. Malt sweetness is perceived at low to medium levels, while
|
|
1023
|
+
hop bitterness character is perceived at medium levels. Hop flavor and aroma
|
|
1024
|
+
may be low to medium. These beers should be clean with no perceived fruity
|
|
1025
|
+
esters or diacetyl. Very low levels of sulfur related compounds acceptable.
|
|
1026
|
+
Chill haze is not acceptable.\",\"ibuMin\":\"16\",\"ibuMax\":\"24\",\"abvMin\":\"2.5\",\"abvMax\":\"3.6\",\"srmMin\":\"2\",\"srmMax\":\"4\",\"ogMin\":\"1.026\",\"fgMin\":\"1.006\",\"fgMax\":\"1.01\",\"createDate\":\"2012-03-21
|
|
1027
|
+
20:06:46\"},{\"id\":78,\"categoryId\":7,\"category\":{\"id\":7,\"name\":\"European-germanic
|
|
1028
|
+
Lager\",\"createDate\":\"2012-03-21 20:06:46\"},\"name\":\"M\\u00fcnchner
|
|
1029
|
+
(Munich)-Style Helles\",\"description\":\"This beer should be perceived as
|
|
1030
|
+
having low bitterness. It is a medium-bodied, malt-emphasized beer with malt
|
|
1031
|
+
character often balanced with low levels of yeast produced sulfur compounds
|
|
1032
|
+
(character). Certain renditions of this beer style have a perceivable level
|
|
1033
|
+
of hop flavor (note: hop flavor does not imply hop bitterness) and character
|
|
1034
|
+
but it is essentially balanced with malt character to retain its style identity.
|
|
1035
|
+
Malt character is sometimes bread-like yet always reminiscent of freshly and
|
|
1036
|
+
very lightly toasted malted barley. There should not be any caramel character.
|
|
1037
|
+
Color is light straw to golden. Fruity esters and diacetyl should not be perceived.
|
|
1038
|
+
There should be no chill haze.\",\"ibuMin\":\"18\",\"ibuMax\":\"25\",\"abvMin\":\"4.5\",\"abvMax\":\"5.5\",\"srmMin\":\"4\",\"srmMax\":\"6\",\"ogMin\":\"1.044\",\"fgMin\":\"1.008\",\"fgMax\":\"1.012\",\"createDate\":\"2012-03-21
|
|
1039
|
+
20:06:46\"},{\"id\":79,\"categoryId\":7,\"category\":{\"id\":7,\"name\":\"European-germanic
|
|
1040
|
+
Lager\",\"createDate\":\"2012-03-21 20:06:46\"},\"name\":\"Dortmunder \\/
|
|
1041
|
+
European-Style Export\",\"description\":\"Dortmunder has medium hop bitterness.
|
|
1042
|
+
Hop flavor and aroma from noble hops are perceptible but low. Sweet malt flavor
|
|
1043
|
+
can be low and should not be caramel-like. The color of this style is straw
|
|
1044
|
+
to deep golden. The body will be medium bodied. Fruity esters, chill haze,
|
|
1045
|
+
and diacetyl should not be perceived.\",\"ibuMin\":\"23\",\"ibuMax\":\"29\",\"abvMin\":\"5\",\"abvMax\":\"6\",\"srmMin\":\"3\",\"srmMax\":\"6\",\"ogMin\":\"1.048\",\"fgMin\":\"1.01\",\"fgMax\":\"1.014\",\"createDate\":\"2012-03-21
|
|
1046
|
+
20:06:46\"},{\"id\":80,\"categoryId\":7,\"category\":{\"id\":7,\"name\":\"European-germanic
|
|
1047
|
+
Lager\",\"createDate\":\"2012-03-21 20:06:46\"},\"name\":\"Vienna-Style Lager\",\"description\":\"Beers
|
|
1048
|
+
in this category are reddish brown or copper colored. They are medium in body.
|
|
1049
|
+
The beer is characterized by malty aroma and slight malt sweetness. The malt
|
|
1050
|
+
aroma and flavor should have a notable degree of toasted and\\/or slightly
|
|
1051
|
+
roasted malt character. Hop bitterness is clean and crisp. Noble-type hop
|
|
1052
|
+
aromas and flavors should be low or mild. Diacetyl, chill haze and ale-like
|
|
1053
|
+
fruity esters should not be perceived.\",\"ibuMin\":\"22\",\"ibuMax\":\"28\",\"abvMin\":\"4.8\",\"abvMax\":\"5.4\",\"srmMin\":\"12\",\"srmMax\":\"16\",\"ogMin\":\"1.046\",\"fgMin\":\"1.012\",\"fgMax\":\"1.018\",\"createDate\":\"2012-03-21
|
|
1054
|
+
20:06:46\"},{\"id\":81,\"categoryId\":7,\"category\":{\"id\":7,\"name\":\"European-germanic
|
|
1055
|
+
Lager\",\"createDate\":\"2012-03-21 20:06:46\"},\"name\":\"German-Style M\\u00e4rzen\",\"description\":\"M\\u00e4rzens
|
|
1056
|
+
are characterized by a medium body and broad range of color. They can range
|
|
1057
|
+
from golden to reddish orange. Sweet maltiness should dominate slightly over
|
|
1058
|
+
a clean hop bitterness. Malt character should be light-toasted rather than
|
|
1059
|
+
strongly caramel (though a low level of light caramel character is acceptable).
|
|
1060
|
+
Bread or biscuit-like malt character is acceptable in aroma and flavor. Hop
|
|
1061
|
+
aroma and flavor should be low but notable. Ale-like fruity esters should
|
|
1062
|
+
not be perceived. Diacetyl and chill haze should not be perceived.\",\"ibuMin\":\"18\",\"ibuMax\":\"25\",\"abvMin\":\"5.3\",\"abvMax\":\"5.9\",\"srmMin\":\"4\",\"srmMax\":\"15\",\"ogMin\":\"1.05\",\"fgMin\":\"1.012\",\"fgMax\":\"1.02\",\"createDate\":\"2012-03-21
|
|
1063
|
+
20:06:46\"},{\"id\":82,\"categoryId\":7,\"category\":{\"id\":7,\"name\":\"European-germanic
|
|
1064
|
+
Lager\",\"createDate\":\"2012-03-21 20:06:46\"},\"name\":\"German-Style Oktoberfest
|
|
1065
|
+
\\/ Wiesen (Meadow)\",\"description\":\"Today's Oktoberfest beers are characterized
|
|
1066
|
+
by a medium body and light, golden color. Sweet maltiness is mild with an
|
|
1067
|
+
equalizing balance of clean, hop bitterness. Hop aroma and flavor should be
|
|
1068
|
+
low but notable. Ale-like fruity esters should not be perceived. Diacetyl
|
|
1069
|
+
and chill haze should not be perceived. Similar or equal to Dortmunder\\/European-Style
|
|
1070
|
+
Export\",\"ibuMin\":\"23\",\"ibuMax\":\"29\",\"abvMin\":\"5\",\"abvMax\":\"6\",\"srmMin\":\"3\",\"srmMax\":\"5\",\"ogMin\":\"1.048\",\"fgMin\":\"1.01\",\"fgMax\":\"1.014\",\"createDate\":\"2012-03-21
|
|
1071
|
+
20:06:46\"},{\"id\":83,\"categoryId\":7,\"category\":{\"id\":7,\"name\":\"European-germanic
|
|
1072
|
+
Lager\",\"createDate\":\"2012-03-21 20:06:46\"},\"name\":\"European-Style
|
|
1073
|
+
Dark \\/ M\\u00fcnchner Dunkel\",\"description\":\"These light brown to dark
|
|
1074
|
+
brown beers have a pronounced malty aroma and flavor that dominates over the
|
|
1075
|
+
clean, crisp, moderate hop bitterness. This beer does not offer an overly
|
|
1076
|
+
sweet impression, but rather a mild balance between malt sweetness, hop bitterness
|
|
1077
|
+
and light to moderate mouthfeel. A classic M\\u00fcnchner Dunkel should have
|
|
1078
|
+
chocolate-like, roast malt, bread-like or biscuit-like aroma that comes from
|
|
1079
|
+
the use of Munich dark malt. Chocolate or roast malts can be used, but the
|
|
1080
|
+
percentage used should be minimal. Noble-type hop flavor and aroma should
|
|
1081
|
+
be low but perceptible. Diacetyl should not be perceived. Ale-like fruity
|
|
1082
|
+
esters and chill haze should not be perceived.\",\"ibuMin\":\"16\",\"ibuMax\":\"25\",\"abvMin\":\"4.5\",\"abvMax\":\"5\",\"srmMin\":\"15\",\"srmMax\":\"20\",\"ogMin\":\"1.048\",\"fgMin\":\"1.014\",\"fgMax\":\"1.018\",\"createDate\":\"2012-03-21
|
|
1083
|
+
20:06:46\"},{\"id\":84,\"categoryId\":7,\"category\":{\"id\":7,\"name\":\"European-germanic
|
|
1084
|
+
Lager\",\"createDate\":\"2012-03-21 20:06:46\"},\"name\":\"German-Style Schwarzbier\",\"description\":\"These
|
|
1085
|
+
very dark brown to black beers have a mild roasted malt character without
|
|
1086
|
+
the associated bitterness. This is not a fullbodied beer, but rather a moderate
|
|
1087
|
+
body gently enhances malt flavor and aroma with low to moderate levels of
|
|
1088
|
+
sweetness. Hop bitterness is low to medium in character. Noble-type hop flavor
|
|
1089
|
+
and aroma should be low but perceptible. There should be no fruity esters.
|
|
1090
|
+
Diacetyl should not be perceived.\",\"ibuMin\":\"22\",\"ibuMax\":\"30\",\"abvMin\":\"3.8\",\"abvMax\":\"5\",\"srmMin\":\"25\",\"srmMax\":\"30\",\"ogMin\":\"1.044\",\"fgMin\":\"1.01\",\"fgMax\":\"1.016\",\"createDate\":\"2012-03-21
|
|
1091
|
+
20:06:46\"},{\"id\":85,\"categoryId\":7,\"category\":{\"id\":7,\"name\":\"European-germanic
|
|
1092
|
+
Lager\",\"createDate\":\"2012-03-21 20:06:46\"},\"name\":\"Bamberg-Style M\\u00e4rzen
|
|
1093
|
+
Rauchbier\",\"description\":\"Bamberg-style Rauchbier M\\u00e4rzen should
|
|
1094
|
+
have beechwood smoky characters that range from detectable to prevalent in
|
|
1095
|
+
the aroma and flavor. Smoke character is neither harshly phenolic nor acrid,
|
|
1096
|
+
but rather very smooth, almost rendering a perception of mild sweetness to
|
|
1097
|
+
this style of beer. The beer is generally toasted malty sweet and full-bodied
|
|
1098
|
+
with low to medium-low hop bitterness. Noble-type hop flavor is low but may
|
|
1099
|
+
be perceptible. The aroma should strike a balance between malt, hop, and smoke.
|
|
1100
|
+
Fruity esters, diacetyl, and chill haze should not be perceived.\",\"ibuMin\":\"18\",\"ibuMax\":\"25\",\"abvMin\":\"5.3\",\"abvMax\":\"5.9\",\"srmMin\":\"4\",\"srmMax\":\"15\",\"ogMin\":\"1.05\",\"fgMin\":\"1.012\",\"fgMax\":\"1.02\",\"createDate\":\"2012-03-21
|
|
1101
|
+
20:06:46\"},{\"id\":86,\"categoryId\":7,\"category\":{\"id\":7,\"name\":\"European-germanic
|
|
1102
|
+
Lager\",\"createDate\":\"2012-03-21 20:06:46\"},\"name\":\"Bamberg-Style Helles
|
|
1103
|
+
Rauchbier\",\"description\":\"Helles Rauchbier should have beech wood smoky
|
|
1104
|
+
characters that range from detectable to prevalent in the aroma and flavor.
|
|
1105
|
+
Smoke character is not harshly phenolic, but rather very smooth, almost rendering
|
|
1106
|
+
a perception of mild sweetness to this style of beer. This is a medium-bodied,
|
|
1107
|
+
smoke and malt-emphasized beer, with malt character often balanced with low
|
|
1108
|
+
levels of yeast produced sulfur compounds (character). This beer should be
|
|
1109
|
+
perceived as having low bitterness. Certain renditions of this beer style
|
|
1110
|
+
approach a perceivable level of hop flavor (note: hop flavor does not imply
|
|
1111
|
+
hop bitterness) and character but it is essentially balanced with malt character
|
|
1112
|
+
to retain its style identity. Helles Rauchbier malt character is reminiscent
|
|
1113
|
+
of freshly and very lightly toasted sweet malted barley. There should not
|
|
1114
|
+
be any caramel character. Color is light straw to golden. Noble-type hop flavor
|
|
1115
|
+
is low but may be perceptible. The aroma should strike a balance between malt,
|
|
1116
|
+
hop, and smoke. Fruity esters, diacetyl, and chill haze should not be perceived.\",\"ibuMin\":\"18\",\"ibuMax\":\"25\",\"abvMin\":\"4.5\",\"abvMax\":\"5.5\",\"srmMin\":\"4\",\"srmMax\":\"6\",\"ogMin\":\"1.044\",\"fgMin\":\"1.008\",\"fgMax\":\"1.012\",\"createDate\":\"2012-03-21
|
|
1117
|
+
20:06:46\"},{\"id\":87,\"categoryId\":7,\"category\":{\"id\":7,\"name\":\"European-germanic
|
|
1118
|
+
Lager\",\"createDate\":\"2012-03-21 20:06:46\"},\"name\":\"Bamberg-Style Bock
|
|
1119
|
+
Rauchbier\",\"description\":\"Bamberg-style Bock Rauchbier should have beech
|
|
1120
|
+
wood smoky characters that range from detectable to prevalent in the aroma
|
|
1121
|
+
and flavor. Smoke character is not harshly phenolic, but rather very smooth,
|
|
1122
|
+
almost rendering a perception of mild sweetness to this style of beer. The
|
|
1123
|
+
Bock beer character should manifest itself as a strong, malty, medium- to
|
|
1124
|
+
full-bodied with moderate hop bitterness that should increase proportionately
|
|
1125
|
+
with the starting gravity. Hop flavor should be low and hop aroma should be
|
|
1126
|
+
very low. Bocks can range in color from deep copper to dark brown. Fruity
|
|
1127
|
+
esters should be minimal. Diacetyl and chill haze should not be perceived.\",\"ibuMin\":\"20\",\"ibuMax\":\"30\",\"abvMin\":\"6\",\"abvMax\":\"7.5\",\"srmMin\":\"20\",\"srmMax\":\"30\",\"ogMin\":\"1.066\",\"fgMin\":\"1.018\",\"fgMax\":\"1.024\",\"createDate\":\"2012-03-21
|
|
1128
|
+
20:06:46\"},{\"id\":88,\"categoryId\":7,\"category\":{\"id\":7,\"name\":\"European-germanic
|
|
1129
|
+
Lager\",\"createDate\":\"2012-03-21 20:06:46\"},\"name\":\"Traditional German-Style
|
|
1130
|
+
Bock\",\"description\":\"Traditional bocks are made with all malt and are
|
|
1131
|
+
strong, malty, medium- to full-bodied, bottom-fermented beers with moderate
|
|
1132
|
+
hop bitterness that should increase proportionately with the starting gravity.
|
|
1133
|
+
Malt character should be a balance of sweetness and toasted\\/nut-like malt;
|
|
1134
|
+
not caramel. Hop flavor should be low and hop aroma should be very low. Bocks
|
|
1135
|
+
can range in color from deep copper to dark brown. Fruity esters should be
|
|
1136
|
+
minimal. Diacetyl should be absent.\",\"ibuMin\":\"20\",\"ibuMax\":\"30\",\"abvMin\":\"6.3\",\"abvMax\":\"7.5\",\"srmMin\":\"20\",\"srmMax\":\"30\",\"ogMin\":\"1.066\",\"fgMin\":\"1.018\",\"fgMax\":\"1.024\",\"createDate\":\"2012-03-21
|
|
1137
|
+
20:06:46\"},{\"id\":89,\"categoryId\":7,\"category\":{\"id\":7,\"name\":\"European-germanic
|
|
1138
|
+
Lager\",\"createDate\":\"2012-03-21 20:06:46\"},\"name\":\"German-Style Heller
|
|
1139
|
+
Bock\\/Maibock\",\"description\":\"The German word helle means light colored,
|
|
1140
|
+
and as such, a heller Bock is light straw to deep golden in color. Maibocks
|
|
1141
|
+
are also light-colored bocks. The sweet malty character should come through
|
|
1142
|
+
in the aroma and flavor. A lightly toasted and\\/or bready malt character
|
|
1143
|
+
is often evident. Roast or heavy toast\\/caramel malt character should be
|
|
1144
|
+
absent. Body is medium to full. Hop bitterness should be low, while noble-type
|
|
1145
|
+
hop aroma and flavor may be at low to medium levels. Bitterness increases
|
|
1146
|
+
with gravity. Fruity esters may be perceived at low levels. Diacetyl should
|
|
1147
|
+
be absent. Chill haze should not be perceived.\",\"ibuMin\":\"20\",\"ibuMax\":\"38\",\"abvMin\":\"6\",\"abvMax\":\"8\",\"srmMin\":\"4\",\"srmMax\":\"10\",\"ogMin\":\"1.066\",\"fgMin\":\"1.012\",\"fgMax\":\"1.02\",\"createDate\":\"2012-03-21
|
|
1148
|
+
20:06:46\"},{\"id\":90,\"categoryId\":7,\"category\":{\"id\":7,\"name\":\"European-germanic
|
|
1149
|
+
Lager\",\"createDate\":\"2012-03-21 20:06:46\"},\"name\":\"German-Style Doppelbock\",\"description\":\"Malty
|
|
1150
|
+
sweetness is dominant but should not be cloying. Malt character is more reminiscent
|
|
1151
|
+
of fresh and lightly toasted Munich- style malt, more so than caramel or toffee
|
|
1152
|
+
malt character. Some elements of caramel and toffee can be evident and contribute
|
|
1153
|
+
to complexity, but the predominant malt character is an expression of toasted
|
|
1154
|
+
barley malt. Doppelbocks are full bodied and deep amber to dark brown in color.
|
|
1155
|
+
Astringency from roast malts is absent. Alcoholic strength is high, and hop
|
|
1156
|
+
rates increase with gravity. Hop bitterness and flavor should be low and hop
|
|
1157
|
+
aroma absent. Fruity esters are commonly perceived but at low to moderate
|
|
1158
|
+
levels. Diacetyl should be absent\",\"ibuMin\":\"17\",\"ibuMax\":\"27\",\"abvMin\":\"6.5\",\"abvMax\":\"8\",\"srmMin\":\"12\",\"srmMax\":\"30\",\"ogMin\":\"1.074\",\"fgMin\":\"1.014\",\"fgMax\":\"1.02\",\"createDate\":\"2012-03-21
|
|
1159
|
+
20:06:46\"},{\"id\":91,\"categoryId\":7,\"category\":{\"id\":7,\"name\":\"European-germanic
|
|
1160
|
+
Lager\",\"createDate\":\"2012-03-21 20:06:46\"},\"name\":\"German-Style Eisbock\",\"description\":\"A
|
|
1161
|
+
stronger version of Doppelbock. Malt character can be very sweet. The body
|
|
1162
|
+
is very full and deep copper to almost black in color. Alcoholic strength
|
|
1163
|
+
is very high. Hop bitterness is subdued. Hop flavor and aroma are absent.
|
|
1164
|
+
Fruity esters may be evident but not overpowering. Typically these beers are
|
|
1165
|
+
brewed by freezing a Doppelbock and removing resulting ice to increase alcohol
|
|
1166
|
+
content. Diacetyl should be absent\",\"ibuMax\":\"50\",\"abvMax\":\"33\",\"ogMin\":\"1.074\",\"createDate\":\"2012-03-21
|
|
1167
|
+
20:06:46\"},{\"id\":92,\"categoryId\":7,\"category\":{\"id\":7,\"name\":\"European-germanic
|
|
1168
|
+
Lager\",\"createDate\":\"2012-03-21 20:06:46\"},\"name\":\"Kellerbier (Cellar
|
|
1169
|
+
beer) or Zwickelbier - Lager\",\"description\":\"Traditional Version of Kellerbier:
|
|
1170
|
+
Unfiltered lagered versions of Germanic lager styles of beer such as M\\u00fcnchner-Style
|
|
1171
|
+
Helles and Dunkel, Dortmunder\\/European-Style Export, Bohemian-style Pilsener
|
|
1172
|
+
and German-style Pilsener. Kellerbier is noticeably less carbonated. Subtle
|
|
1173
|
+
or low levels of esters may be apparent. This is an unfiltered beer but it
|
|
1174
|
+
may be naturally clear due to settling of yeast during aging. They may or
|
|
1175
|
+
may not be clear. Exhibiting a small amount of yeast haze in the appearance
|
|
1176
|
+
is acceptable. Low to moderately low levels of yeast-generated sulfur compounds
|
|
1177
|
+
in aroma and flavor should be apparent, and low levels of acetaldehyde or
|
|
1178
|
+
other volatiles normally scrubbed during fermentation may or may not be apparent.
|
|
1179
|
+
The sulfur and acetaldehyde characters should contribute positively to the
|
|
1180
|
+
beer drinking experience. There should be no diacetyl detectable. Dry hopping
|
|
1181
|
+
is acceptable. Head retention may not be optimal. Contemporary Version of
|
|
1182
|
+
Kellerbier: Beers that are packaged or on draft which are unfiltered versions
|
|
1183
|
+
of other lager styles. These may share many attributes of traditional versions,
|
|
1184
|
+
but are generally fully carbonated, fully lagered, with full head retention
|
|
1185
|
+
and absent of acetaldehyde.\",\"createDate\":\"2012-03-21 20:06:46\"},{\"id\":93,\"categoryId\":8,\"category\":{\"id\":8,\"name\":\"North
|
|
1186
|
+
American Lager\",\"createDate\":\"2012-03-21 20:06:46\"},\"name\":\"American-Style
|
|
1187
|
+
Lager\",\"description\":\"Light in body and very light to straw in color,
|
|
1188
|
+
American lagers are very clean and crisp and aggressively carbonated. Flavor
|
|
1189
|
+
components should b e subtle and complex, with no one ingredient dominating
|
|
1190
|
+
the others. Malt sweetness is light to mild. Corn, rice, or other grain or
|
|
1191
|
+
sugar adjuncts are often used. Hop bitterness, flavor and aroma are negligible
|
|
1192
|
+
to very light. Light fruity esters are acceptable. Chill haze and diacetyl
|
|
1193
|
+
should be absent.\",\"ibuMin\":\"5\",\"ibuMax\":\"13\",\"abvMin\":\"3.8\",\"abvMax\":\"5\",\"srmMin\":\"2\",\"srmMax\":\"4\",\"ogMin\":\"1.04\",\"fgMin\":\"1.006\",\"fgMax\":\"1.01\",\"createDate\":\"2012-03-21
|
|
1194
|
+
20:06:46\"},{\"id\":94,\"categoryId\":8,\"category\":{\"id\":8,\"name\":\"North
|
|
1195
|
+
American Lager\",\"createDate\":\"2012-03-21 20:06:46\"},\"name\":\"American-Style
|
|
1196
|
+
Light (Low Calorie) Lager\",\"description\":\"These beers are extremely light
|
|
1197
|
+
colored, light in body, and high in carbonation. Calorie level should not
|
|
1198
|
+
exceed 125 per 12 ounce serving. Corn, rice, or other grain or sugar adjuncts
|
|
1199
|
+
are often used. Flavor is mild and hop bitterness and aroma is negligible
|
|
1200
|
+
to very low. Light fruity esters are acceptable. Chill haze and diacetyl should
|
|
1201
|
+
be absent.\",\"ibuMin\":\"5\",\"ibuMax\":\"10\",\"abvMin\":\"3.5\",\"abvMax\":\"4.4\",\"srmMin\":\"2\",\"srmMax\":\"4\",\"ogMin\":\"1.024\",\"fgMin\":\"1.002\",\"fgMax\":\"1.008\",\"createDate\":\"2012-03-21
|
|
1202
|
+
20:06:46\"},{\"id\":95,\"categoryId\":8,\"category\":{\"id\":8,\"name\":\"North
|
|
1203
|
+
American Lager\",\"createDate\":\"2012-03-21 20:06:46\"},\"name\":\"American-Style
|
|
1204
|
+
Low-Carbohydrate Light Lager\",\"description\":\"These beers are extremely
|
|
1205
|
+
light straw to light amber in color, light in body, and high in carbonation.
|
|
1206
|
+
They should have a maximum carbohydrate level of 3.0 gm per 12 oz. (356 ml).
|
|
1207
|
+
These beers are characterized by extremely high degree of attenuation (often
|
|
1208
|
+
final gravity is less than 1.000 (0 \\u00baPlato), but with typical American-style
|
|
1209
|
+
light lager alcohol levels. Corn, rice, or other grain adjuncts are often
|
|
1210
|
+
used. Flavor is very light\\/mild and very dry. Hop flavor, aroma and bitterness
|
|
1211
|
+
are negligible to very low. Very low yeasty flavors and fruity esters are
|
|
1212
|
+
acceptable in aroma and flavor. Chill haze and diacetyl should not be perceived.\",\"ibuMin\":\"3\",\"ibuMax\":\"10\",\"abvMin\":\"3.5\",\"abvMax\":\"4.4\",\"srmMin\":\"2\",\"srmMax\":\"10\",\"ogMin\":\"1.024\",\"fgMin\":\"0.992\",\"fgMax\":\"1.004\",\"createDate\":\"2012-03-21
|
|
1213
|
+
20:06:46\"},{\"id\":96,\"categoryId\":8,\"category\":{\"id\":8,\"name\":\"North
|
|
1214
|
+
American Lager\",\"createDate\":\"2012-03-21 20:06:46\"},\"name\":\"American-Style
|
|
1215
|
+
Amber (Low Calorie) Lager\",\"description\":\"These beers are pale golden
|
|
1216
|
+
to amber in color, light to medium-light in body, and high in carbonation.
|
|
1217
|
+
Calorie level should not exceed 125 per 12 ounce serving. Corn, rice, or other
|
|
1218
|
+
grain or sugar adjuncts may be used but all malt formulations are also made.
|
|
1219
|
+
Malt and hop flavors are mild yet evident. Hop bitterness is evident and hop
|
|
1220
|
+
aroma may be negligible to evident. Light fruity esters are acceptable. Chill
|
|
1221
|
+
haze and diacetyl should be absent.\",\"ibuMin\":\"8\",\"ibuMax\":\"15\",\"abvMin\":\"3.5\",\"abvMax\":\"4.4\",\"srmMin\":\"4\",\"srmMax\":\"12\",\"ogMin\":\"1.024\",\"fgMin\":\"1.002\",\"fgMax\":\"1.008\",\"createDate\":\"2012-03-21
|
|
1222
|
+
20:06:46\"},{\"id\":97,\"categoryId\":8,\"category\":{\"id\":8,\"name\":\"North
|
|
1223
|
+
American Lager\",\"createDate\":\"2012-03-21 20:06:46\"},\"name\":\"American-Style
|
|
1224
|
+
Premium Lager\",\"description\":\"This style has low malt (and adjunct) sweetness,
|
|
1225
|
+
is medium bodied, and should contain no or a low percentage (less than 25%)
|
|
1226
|
+
of adjuncts. Color may be light straw to golden. Alcohol content and bitterness
|
|
1227
|
+
may also be greater. Hop aroma and flavor is low or negligible. Light fruity
|
|
1228
|
+
esters are acceptable. Chill haze and diacetyl should be absent. Note: Some
|
|
1229
|
+
beers marketed as \\\"premium\\\" (based on price) may not fit this definition.\",\"ibuMin\":\"6\",\"ibuMax\":\"15\",\"abvMin\":\"4.3\",\"abvMax\":\"5\",\"srmMin\":\"2\",\"srmMax\":\"6\",\"ogMin\":\"1.044\",\"fgMin\":\"1.01\",\"fgMax\":\"1.014\",\"createDate\":\"2012-03-21
|
|
1230
|
+
20:06:46\"},{\"id\":98,\"categoryId\":8,\"category\":{\"id\":8,\"name\":\"North
|
|
1231
|
+
American Lager\",\"createDate\":\"2012-03-21 20:06:46\"},\"name\":\"American-Style
|
|
1232
|
+
Pilsener\",\"description\":\"This classic and unique pre-Prohibition American-style
|
|
1233
|
+
Pilsener is straw to deep gold in color. Hop bitterness, flavor and aroma
|
|
1234
|
+
are medium to high, and use of noble-type hops for flavor and aroma is preferred.
|
|
1235
|
+
Up to 25 percent corn and\\/or rice in the grist should be used. Malt flavor
|
|
1236
|
+
and aroma are medium. This is a light-medium to medium-bodied beer. Sweet
|
|
1237
|
+
corn-like dimethylsulfide (DMS), fruity esters and American hop-derived citrus
|
|
1238
|
+
flavors or aromas should not be perceived. Diacetyl is not acceptable. There
|
|
1239
|
+
should be no chill haze. Competition organizers may wish to subcategorize
|
|
1240
|
+
this style into rice and corn subcategories.\",\"ibuMin\":\"25\",\"ibuMax\":\"40\",\"abvMin\":\"5\",\"abvMax\":\"6\",\"srmMin\":\"3\",\"srmMax\":\"6\",\"ogMin\":\"1.045\",\"fgMin\":\"1.012\",\"fgMax\":\"1.018\",\"createDate\":\"2012-03-21
|
|
1241
|
+
20:06:46\"},{\"id\":99,\"categoryId\":8,\"category\":{\"id\":8,\"name\":\"North
|
|
1242
|
+
American Lager\",\"createDate\":\"2012-03-21 20:06:46\"},\"name\":\"American-Style
|
|
1243
|
+
Ice Lager\",\"description\":\"This style is slightly higher in alcohol than
|
|
1244
|
+
most other light-colored, American-style lagers. Its body is low to medium
|
|
1245
|
+
and has low residual malt sweetness. It has few or no adjuncts. Color is very
|
|
1246
|
+
pale to golden. Hop bitterness is low but certainly perceptible. Hop aroma
|
|
1247
|
+
and flavor are low. Chill haze, fruity esters, and diacetyl should not be
|
|
1248
|
+
perceived. Typically these beers are chilled before filtration so that ice
|
|
1249
|
+
crystals (which may or may not be removed) are formed. This can contribute
|
|
1250
|
+
to a higher alcohol content (up to 0.5% more).\",\"ibuMin\":\"7\",\"ibuMax\":\"20\",\"abvMin\":\"4.75\",\"abvMax\":\"6.25\",\"srmMin\":\"2\",\"srmMax\":\"8\",\"ogMin\":\"1.04\",\"fgMin\":\"1.006\",\"fgMax\":\"1.014\",\"createDate\":\"2012-03-21
|
|
1251
|
+
20:06:46\"},{\"id\":100,\"categoryId\":8,\"category\":{\"id\":8,\"name\":\"North
|
|
1252
|
+
American Lager\",\"createDate\":\"2012-03-21 20:06:46\"},\"name\":\"American-Style
|
|
1253
|
+
Malt Liquor\",\"description\":\"High in starting gravity and alcoholic strength,
|
|
1254
|
+
this style is somewhat diverse. Some American malt liquors are just slightly
|
|
1255
|
+
stronger than American lagers, while others approach bock strength. Some residual
|
|
1256
|
+
sweetness is perceived. Hop rates are very low, contributing little bitterness
|
|
1257
|
+
and virtually no hop aroma or flavor. Perception of sweet-fruity esters and
|
|
1258
|
+
complex alcohols (though not solvent-like) are acceptable at low levels. Chill
|
|
1259
|
+
haze and diacetyl should not be perceived.\",\"ibuMin\":\"12\",\"ibuMax\":\"23\",\"abvMin\":\"6.25\",\"abvMax\":\"7.5\",\"srmMin\":\"2\",\"srmMax\":\"5\",\"ogMin\":\"1.05\",\"fgMin\":\"1.004\",\"fgMax\":\"1.01\",\"createDate\":\"2012-03-21
|
|
1260
|
+
20:06:46\"},{\"id\":101,\"categoryId\":8,\"category\":{\"id\":8,\"name\":\"North
|
|
1261
|
+
American Lager\",\"createDate\":\"2012-03-21 20:06:46\"},\"name\":\"American-Style
|
|
1262
|
+
Amber Lager\",\"description\":\"American-style amber lagers are light amber
|
|
1263
|
+
to amber or copper colored. They are medium bodied. There is a noticeable
|
|
1264
|
+
degree of caramel-type malt character in flavor and often in aroma. This is
|
|
1265
|
+
a broad category in which the hop bitterness, flavor, and aroma may be accentuated
|
|
1266
|
+
or may only be present at relatively low levels, yet noticeable. Fruity esters,
|
|
1267
|
+
diacetyl, and chill haze should be absent.\",\"ibuMin\":\"18\",\"ibuMax\":\"30\",\"abvMin\":\"4.8\",\"abvMax\":\"5.4\",\"srmMin\":\"6\",\"srmMax\":\"14\",\"ogMin\":\"1.042\",\"fgMin\":\"1.01\",\"fgMax\":\"1.018\",\"createDate\":\"2012-03-21
|
|
1268
|
+
20:06:46\"},{\"id\":102,\"categoryId\":8,\"category\":{\"id\":8,\"name\":\"North
|
|
1269
|
+
American Lager\",\"createDate\":\"2012-03-21 20:06:46\"},\"name\":\"American-Style
|
|
1270
|
+
M\\u00e4rzen \\/ Oktoberfest\",\"description\":\"The American style of these
|
|
1271
|
+
classic German beers is distinguished by a comparatively greater degree of
|
|
1272
|
+
hop character. In general the style is characterized by a medium body and
|
|
1273
|
+
broad range of color from golden to reddish brown. Sweet maltiness should
|
|
1274
|
+
dominate over clean hop bitterness. The bitterness should not be aggressive
|
|
1275
|
+
or harsh. Malt character should be light-toasted rather than strongly caramel
|
|
1276
|
+
(though a low level of light caramel character is acceptable). Bread or biscuit-like
|
|
1277
|
+
malt character is acceptable in aroma and flavor. Hop aroma and flavor should
|
|
1278
|
+
be notable but at low to medium levels. Fruity esters should not be perceived.
|
|
1279
|
+
Diacetyl and chill haze should not be perceived.\",\"ibuMin\":\"20\",\"ibuMax\":\"30\",\"abvMin\":\"5.3\",\"abvMax\":\"5.9\",\"srmMin\":\"4\",\"srmMax\":\"15\",\"ogMin\":\"1.05\",\"fgMin\":\"1.012\",\"fgMax\":\"1.02\",\"createDate\":\"2012-03-21
|
|
1280
|
+
20:06:46\"},{\"id\":103,\"categoryId\":8,\"category\":{\"id\":8,\"name\":\"North
|
|
1281
|
+
American Lager\",\"createDate\":\"2012-03-21 20:06:46\"},\"name\":\"American-Style
|
|
1282
|
+
Dark Lager\",\"description\":\"This beer's malt aroma and flavor are low but
|
|
1283
|
+
notable. Its color ranges from a very deep copper to a deep, dark brown. It
|
|
1284
|
+
has a clean, light body with discreet contributions from caramel and roasted
|
|
1285
|
+
malts. Non-malt adjuncts are often used, and hop rates are low. Hop bitterness
|
|
1286
|
+
is clean and has a short duration of impact. Hop flavor, and aroma are low.
|
|
1287
|
+
Carbonation is high. Fruity esters, diacetyl, and chill haze should not be
|
|
1288
|
+
perceived.\",\"ibuMin\":\"14\",\"ibuMax\":\"20\",\"abvMin\":\"4\",\"abvMax\":\"5.5\",\"srmMin\":\"14\",\"srmMax\":\"25\",\"ogMin\":\"1.04\",\"fgMin\":\"1.008\",\"fgMax\":\"1.012\",\"createDate\":\"2012-03-21
|
|
1289
|
+
20:06:46\"},{\"id\":104,\"categoryId\":9,\"category\":{\"id\":9,\"name\":\"Other
|
|
1290
|
+
Lager\",\"createDate\":\"2012-03-21 20:06:46\"},\"name\":\"Baltic-Style Porter\",\"description\":\"A
|
|
1291
|
+
true smooth cold-fermented and cold lagered beer, brewed with lager yeast.
|
|
1292
|
+
Black to very deep ruby\\/garnet in color. Overall, Baltic Porters have a
|
|
1293
|
+
very smooth lagered character with distinctive caramelized sugars, licorice
|
|
1294
|
+
and chocolate-like character of roasted malts and dark sugars. Roasted dark
|
|
1295
|
+
malts should not contribute bitterness, or astringent roast character. A low
|
|
1296
|
+
degree of smokiness from malt may be evident. Debitterized roast malts are
|
|
1297
|
+
best used for this style. Because of its alcoholic strength, aroma may include
|
|
1298
|
+
gentle (low) lager fruitiness (berries, grapes, plums, not banana; ale-like
|
|
1299
|
+
fruitiness from warm temperature fermentation is not appropriate), complex
|
|
1300
|
+
alcohols, cocoa-like, roast malt (and sometimes coffee-like roast barley,
|
|
1301
|
+
yet not bitter). Hop aroma is very low, though a hint of floral or sweet hop
|
|
1302
|
+
aroma can complement aromatics and flavor without dominance. Baltic Porters
|
|
1303
|
+
are not hop bitter dominated and expressed as low to medium-low. Baltic porters
|
|
1304
|
+
range from having medium to full body complemented with a medium-low to medium
|
|
1305
|
+
level of malty sweetness. No butterscotch-like diacetyl or sweet corn-like
|
|
1306
|
+
dimethylsulfide (DMS) should be apparent in aroma or flavor.\",\"ibuMin\":\"35\",\"ibuMax\":\"40\",\"abvMin\":\"7.5\",\"abvMax\":\"9\",\"srmMin\":\"40\",\"srmMax\":\"40\",\"ogMin\":\"1.072\",\"fgMin\":\"1.016\",\"fgMax\":\"1.022\",\"createDate\":\"2012-03-21
|
|
1307
|
+
20:06:46\"},{\"id\":105,\"categoryId\":9,\"category\":{\"id\":9,\"name\":\"Other
|
|
1308
|
+
Lager\",\"createDate\":\"2012-03-21 20:06:46\"},\"name\":\"Australasian, Latin
|
|
1309
|
+
American or Tropical-Style Light Lager\",\"description\":\"Australasian or
|
|
1310
|
+
Tropical light lagers are very light in color and light bodied. They have
|
|
1311
|
+
no hop flavor or aroma, and hop bitterness is negligibly to moderately perceived.
|
|
1312
|
+
Sugar adjuncts are often used to lighten the body and flavor, sometimes contributing
|
|
1313
|
+
to a slight apple-like-like fruity ester. Sugar, corn, rice, and other cereal
|
|
1314
|
+
grains are used as an adjunct. Chill haze and diacetyl should be absent. Fruity
|
|
1315
|
+
esters should be very low.\",\"ibuMin\":\"9\",\"ibuMax\":\"18\",\"abvMin\":\"3.8\",\"abvMax\":\"5\",\"srmMin\":\"2\",\"srmMax\":\"5\",\"ogMin\":\"1.038\",\"fgMin\":\"1.006\",\"fgMax\":\"1.01\",\"createDate\":\"2012-03-21
|
|
1316
|
+
20:06:46\"},{\"id\":106,\"categoryId\":10,\"category\":{\"id\":10,\"name\":\"International
|
|
1317
|
+
Styles\",\"createDate\":\"2012-03-21 20:06:46\"},\"name\":\"International-Style
|
|
1318
|
+
Pilsener\",\"description\":\"International Pilseners are straw\\/golden in
|
|
1319
|
+
color and are well attenuated. This medium-bodied beer is often brewed with
|
|
1320
|
+
rice, corn, wheat, or other grain or sugar adjuncts making up part of the
|
|
1321
|
+
mash. Hop bitterness is low to medium. Hop flavor and aroma are low. Residual
|
|
1322
|
+
malt sweetness is low--it does not predominate but may be perceived. Fruity
|
|
1323
|
+
esters and diacetyl should not be perceived. Very low levels of sweet corn-like
|
|
1324
|
+
dimethylsulfide (DMS) character, if perceived, are acceptable. There should
|
|
1325
|
+
be no chill haze.\",\"ibuMin\":\"17\",\"ibuMax\":\"30\",\"abvMin\":\"4.5\",\"abvMax\":\"5.3\",\"srmMin\":\"3\",\"srmMax\":\"4\",\"ogMin\":\"1.044\",\"fgMin\":\"1.008\",\"fgMax\":\"1.01\",\"createDate\":\"2012-03-21
|
|
1326
|
+
20:06:46\"},{\"id\":107,\"categoryId\":10,\"category\":{\"id\":10,\"name\":\"International
|
|
1327
|
+
Styles\",\"createDate\":\"2012-03-21 20:06:46\"},\"name\":\"Dry Lager\",\"description\":\"This
|
|
1328
|
+
straw-colored lager lacks sweetness, is light in body, and is only mildly
|
|
1329
|
+
flavored by malt. Its alcoholic strength may contribute to the overall flavor
|
|
1330
|
+
character. Bitterness is low and carbonation is high. Chill haze, fruity esters,
|
|
1331
|
+
and diacetyl should be absent.\",\"ibuMin\":\"15\",\"ibuMax\":\"23\",\"abvMin\":\"4.3\",\"abvMax\":\"5.5\",\"srmMin\":\"2\",\"srmMax\":\"4\",\"ogMin\":\"1.04\",\"fgMin\":\"1.004\",\"fgMax\":\"1.008\",\"createDate\":\"2012-03-21
|
|
1332
|
+
20:06:46\"},{\"id\":108,\"categoryId\":11,\"category\":{\"id\":11,\"name\":\"Hybrid\\/mixed
|
|
1333
|
+
Beer\",\"createDate\":\"2012-03-21 20:06:46\"},\"name\":\"Session Beer\",\"description\":\"Any
|
|
1334
|
+
style of beer can be made lower in strength than described in the classic
|
|
1335
|
+
style guidelines. The goal should be to reach a balance between the style's
|
|
1336
|
+
character and the lower alcohol content. Drinkability is a character in the
|
|
1337
|
+
overall balance of these beers. Beers in this category must not exceed 4.1%
|
|
1338
|
+
alcohol by weight (5.1% alcohol by volume).\",\"ibuMin\":\"10\",\"ibuMax\":\"30\",\"abvMin\":\"4\",\"abvMax\":\"5.1\",\"srmMin\":\"2\",\"srmMax\":\"2\",\"ogMin\":\"1.034\",\"fgMin\":\"1.004\",\"fgMax\":\"1.01\",\"createDate\":\"2012-03-21
|
|
1339
|
+
20:06:46\"},{\"id\":109,\"categoryId\":11,\"category\":{\"id\":11,\"name\":\"Hybrid\\/mixed
|
|
1340
|
+
Beer\",\"createDate\":\"2012-03-21 20:06:46\"},\"name\":\"American-Style Cream
|
|
1341
|
+
Ale or Lager\",\"description\":\"Mild, pale, light-bodied ale, made using
|
|
1342
|
+
a warm fermentation (top or bottom) and cold lagering. Hop bitterness and
|
|
1343
|
+
flavor range from very low to low. Hop aroma is often absent. Sometimes referred
|
|
1344
|
+
to as cream ales, these beers are crisp and refreshing. Pale malt character
|
|
1345
|
+
predominates. Caramelized malt character should be absent. A fruity or estery
|
|
1346
|
+
aroma may be perceived. Diacetyl and chill haze should not be perceived. Sulfur
|
|
1347
|
+
character and\\/or sweet corn-like dimethylsulfide (DMS) should be extremely
|
|
1348
|
+
low or absent from this style of beer.\",\"ibuMin\":\"10\",\"ibuMax\":\"22\",\"abvMin\":\"4.2\",\"abvMax\":\"5.6\",\"srmMin\":\"2\",\"srmMax\":\"5\",\"ogMin\":\"1.044\",\"fgMin\":\"1.004\",\"fgMax\":\"1.01\",\"createDate\":\"2012-03-21
|
|
1349
|
+
20:06:46\"},{\"id\":110,\"categoryId\":11,\"category\":{\"id\":11,\"name\":\"Hybrid\\/mixed
|
|
1350
|
+
Beer\",\"createDate\":\"2012-03-21 20:06:46\"},\"name\":\"California Common
|
|
1351
|
+
Beer\",\"description\":\"California Common Beer is light amber to amber in
|
|
1352
|
+
color and is medium bodied. There is a noticeable degree of caramel-type malt
|
|
1353
|
+
character in flavor and often in aroma. Hop bitterness impression is medium
|
|
1354
|
+
to medium high and is balanced with a low to medium-low degree of fruity esters
|
|
1355
|
+
and malt character and give an impression of balance and drinkability. Hop
|
|
1356
|
+
flavor and aroma is low to medium-low. California Common Beer is a style of
|
|
1357
|
+
beer brewed with lager yeasts but at ale fermentation temperatures. Diacetyl
|
|
1358
|
+
and chill haze should be absent.\",\"ibuMin\":\"35\",\"ibuMax\":\"45\",\"abvMin\":\"4.5\",\"abvMax\":\"5.6\",\"srmMin\":\"8\",\"srmMax\":\"15\",\"ogMin\":\"1.045\",\"fgMin\":\"1.01\",\"fgMax\":\"1.018\",\"createDate\":\"2012-03-21
|
|
1359
|
+
20:06:46\"},{\"id\":111,\"categoryId\":11,\"category\":{\"id\":11,\"name\":\"Hybrid\\/mixed
|
|
1360
|
+
Beer\",\"createDate\":\"2012-03-21 20:06:46\"},\"name\":\"Japanese Sake-Yeast
|
|
1361
|
+
Beer\",\"description\":\"A beer brewed with Sake yeast or Sake (koji) enzymes.
|
|
1362
|
+
Color depends on malts used. The unique flavor and aroma of the byproducts
|
|
1363
|
+
of sake yeast and\\/or koji enzymes should be distinctive and harmonize with
|
|
1364
|
+
the other malt and hop characters. Sake character may best be described as
|
|
1365
|
+
having mild fruitiness and a gentle and mild yeast extract-Vitamin B character.
|
|
1366
|
+
Hop bitterness, flavor and aroma should be low to medium and should harmonize
|
|
1367
|
+
with sake-like characters. High carbonation should be evident and a higher
|
|
1368
|
+
amount of alcohol may be evident. Body and mouth feel will vary depending
|
|
1369
|
+
on base style and original gravity. A slight chill haze is permissible. A
|
|
1370
|
+
very low amount of diacetyl may be perceived.\",\"ibuMin\":\"12\",\"ibuMax\":\"35\",\"abvMin\":\"4.2\",\"abvMax\":\"7\",\"srmMin\":\"4\",\"srmMax\":\"20\",\"ogMin\":\"1.04\",\"fgMin\":\"1.008\",\"fgMax\":\"1.018\",\"createDate\":\"2012-03-21
|
|
1371
|
+
20:06:46\"},{\"id\":112,\"categoryId\":11,\"category\":{\"id\":11,\"name\":\"Hybrid\\/mixed
|
|
1372
|
+
Beer\",\"createDate\":\"2012-03-21 20:06:46\"},\"name\":\"Light American Wheat
|
|
1373
|
+
Ale or Lager with Yeast\",\"description\":\"This beer can be made using either
|
|
1374
|
+
ale or lager yeast. It can be brewed with 30 to 75 percent wheat malt, and
|
|
1375
|
+
hop rates may be low to medium. Hop characters may be light to moderate in
|
|
1376
|
+
bitterness, flavor and aroma. Fruity-estery aroma and flavor are typical but
|
|
1377
|
+
at low levels however, phenolic, clove-like characteristics should not be
|
|
1378
|
+
perceived. Color is usually straw to light amber, and the body should be light
|
|
1379
|
+
to medium in character. Diacetyl should not be perceived. Because this style
|
|
1380
|
+
is served with yeast the character should portray a full yeasty mouthfeel
|
|
1381
|
+
and appear hazy to very cloudy. Chill haze is also acceptable. Yeast flavor
|
|
1382
|
+
and aroma should be low to medium but not overpowering the balance and character
|
|
1383
|
+
of malt and hops. These beers are typically served with the yeast in the bottle,
|
|
1384
|
+
and are cloudy when served.\",\"ibuMin\":\"10\",\"ibuMax\":\"35\",\"abvMin\":\"3.5\",\"abvMax\":\"5.5\",\"srmMin\":\"4\",\"srmMax\":\"10\",\"ogMin\":\"1.036\",\"fgMin\":\"1.006\",\"fgMax\":\"1.018\",\"createDate\":\"2012-03-21
|
|
1385
|
+
20:06:46\"},{\"id\":113,\"categoryId\":11,\"category\":{\"id\":11,\"name\":\"Hybrid\\/mixed
|
|
1386
|
+
Beer\",\"createDate\":\"2012-03-21 20:06:46\"},\"name\":\"Light American Wheat
|
|
1387
|
+
Ale or Lager without Yeast\",\"description\":\"This beer can be made using
|
|
1388
|
+
either ale or lager yeast. It can be brewed with 30 to 75 percent wheat malt,
|
|
1389
|
+
and hop rates may be low to medium. Hop characters may be light to moderate
|
|
1390
|
+
in bitterness, flavor and aroma. A fruity-estery aroma and flavor are typical
|
|
1391
|
+
but at low levels however, phenolic, clove-like characteristics should not
|
|
1392
|
+
be perceived. Appearance can be clear or with chill haze, golden to light
|
|
1393
|
+
amber, and the body should be light to medium in character. Diacetyl should
|
|
1394
|
+
not be perceived. Because this style is packaged and served without yeast,
|
|
1395
|
+
no yeast characters should be evident in mouthfeel, flavor, or aroma.\",\"ibuMin\":\"10\",\"ibuMax\":\"35\",\"abvMin\":\"3.8\",\"abvMax\":\"5\",\"srmMin\":\"2\",\"srmMax\":\"10\",\"ogMin\":\"1.036\",\"fgMin\":\"1.004\",\"fgMax\":\"1.016\",\"createDate\":\"2012-03-21
|
|
1396
|
+
20:06:46\"},{\"id\":114,\"categoryId\":11,\"category\":{\"id\":11,\"name\":\"Hybrid\\/mixed
|
|
1397
|
+
Beer\",\"createDate\":\"2012-03-21 20:06:46\"},\"name\":\"Fruit Wheat Ale
|
|
1398
|
+
or Lager with or without Yeast\",\"description\":\"This beer can be made using
|
|
1399
|
+
either ale or lager yeast. It can be brewed with 30 to 75 percent malted wheat.
|
|
1400
|
+
Fruit or fruit extracts contribute flavor and\\/or aroma. Perceived fruit
|
|
1401
|
+
qualities should be authentic and replicate true fruit complexity as much
|
|
1402
|
+
as possible. Color should reflect a degree of fruit's color. Hop rates may
|
|
1403
|
+
be low to medium. Hop characters may be light to moderate in bitterness, flavor
|
|
1404
|
+
and aroma. Fruity-estery aroma and flavor from yeast can be typical but at
|
|
1405
|
+
low levels; however, phenolic, clovelike characteristics should not be perceived.
|
|
1406
|
+
Body should be light to medium in character. Diacetyl should not be perceived.
|
|
1407
|
+
When this style is served with yeast the character should portray a full yeasty
|
|
1408
|
+
mouthfeel and appear hazy to very cloudy. Chill haze is also acceptable. Yeast
|
|
1409
|
+
flavor and aroma should be low to medium but not overpowering the balance
|
|
1410
|
+
and character of malt and hops. Brewer may indicate on the bottle whether
|
|
1411
|
+
the yeast should be intentionally roused or if they prefer that the entry
|
|
1412
|
+
be poured as quietly as possible.\",\"ibuMin\":\"10\",\"ibuMax\":\"35\",\"abvMin\":\"3.8\",\"abvMax\":\"5\",\"srmMin\":\"2\",\"srmMax\":\"10\",\"ogMin\":\"1.036\",\"fgMin\":\"1.004\",\"fgMax\":\"1.016\",\"createDate\":\"2012-03-21
|
|
1413
|
+
20:06:46\"},{\"id\":115,\"categoryId\":11,\"category\":{\"id\":11,\"name\":\"Hybrid\\/mixed
|
|
1414
|
+
Beer\",\"createDate\":\"2012-03-21 20:06:46\"},\"name\":\"Dark American Wheat
|
|
1415
|
+
Ale or Lager with Yeast\",\"description\":\"This beer can be made using either
|
|
1416
|
+
ale or lager yeast. It can be brewed with 30 to 75 percent malt wheat, and
|
|
1417
|
+
hop rates may be low to medium. Fruity-estery aroma and flavor are typical
|
|
1418
|
+
but at low levels; however, phenolic, clove-like characteristics should not
|
|
1419
|
+
be perceived. Color is dark amber to dark brown, and the body should be light
|
|
1420
|
+
to medium in character. Roasted malts are optionally evident in aroma and
|
|
1421
|
+
flavor with a low level of roast malt astringency acceptable when appropriately
|
|
1422
|
+
balanced with malt sweetness. Roast malts may be evident as a cocoa\\/chocolate
|
|
1423
|
+
or caramel character. Aromatic toffee-like, caramel, or biscuit-like characters
|
|
1424
|
+
may be part of the overall flavor\\/aroma profile. Diacetyl should not be
|
|
1425
|
+
perceived. Because this style is intended to be served with yeast the character
|
|
1426
|
+
should portray a full yeasty mouthfeel and appear hazy to very cloudy. Chill
|
|
1427
|
+
haze is acceptable. Yeast flavor and aroma should be low to medium but not
|
|
1428
|
+
overpowering the balance and character of malt and hops.\",\"ibuMin\":\"10\",\"ibuMax\":\"25\",\"abvMin\":\"3.8\",\"abvMax\":\"5\",\"srmMin\":\"9\",\"srmMax\":\"22\",\"ogMin\":\"1.036\",\"fgMin\":\"1.004\",\"fgMax\":\"1.016\",\"createDate\":\"2012-03-21
|
|
1429
|
+
20:06:46\"},{\"id\":116,\"categoryId\":11,\"category\":{\"id\":11,\"name\":\"Hybrid\\/mixed
|
|
1430
|
+
Beer\",\"createDate\":\"2012-03-21 20:06:46\"},\"name\":\"Dark American Wheat
|
|
1431
|
+
Ale or Lager without Yeast\",\"description\":\"This beer can be made using
|
|
1432
|
+
either ale or lager yeast. It can be brewed with 30 to 75 percent malted wheat,
|
|
1433
|
+
and hop rates may be low to medium. A fruity-estery aroma and flavor are typical
|
|
1434
|
+
but at low levels; however, phenolic, clove-like characteristics should not
|
|
1435
|
+
be perceived. Color is dark amber to dark brown, and the body should be light
|
|
1436
|
+
to medium in character. Roasted malts are optionally evident in aroma and
|
|
1437
|
+
flavor with a low level of roast malt astringency acceptable when appropriately
|
|
1438
|
+
balanced with malt sweetness. Roast malts may be evident as a cocoa\\/chocolate
|
|
1439
|
+
or caramel character. Aromatic toffee-like, caramel, or biscuit-like characters
|
|
1440
|
+
may be part of the overall flavor\\/aroma profile. Diacetyl should not be
|
|
1441
|
+
perceived. Because this style is packaged and served without yeast, no yeast
|
|
1442
|
+
characters should be evident in mouthfeel, flavor, or aroma. Chill haze is
|
|
1443
|
+
also acceptable.\",\"ibuMin\":\"10\",\"ibuMax\":\"25\",\"abvMin\":\"3.8\",\"abvMax\":\"5\",\"srmMin\":\"9\",\"srmMax\":\"22\",\"ogMin\":\"1.036\",\"fgMin\":\"1.004\",\"fgMax\":\"1.016\",\"createDate\":\"2012-03-21
|
|
1444
|
+
20:06:46\"},{\"id\":117,\"categoryId\":11,\"category\":{\"id\":11,\"name\":\"Hybrid\\/mixed
|
|
1445
|
+
Beer\",\"createDate\":\"2012-03-21 20:06:46\"},\"name\":\"Rye Ale or Lager
|
|
1446
|
+
with or without Yeast\",\"description\":\"Rye beers can be made using either
|
|
1447
|
+
ale or lager yeast. It should be brewed with at least 20 percent rye malt,
|
|
1448
|
+
and low to medium perception of hop bitterness. Hop aroma and flavor can be
|
|
1449
|
+
low to medium-high. These are often versions of classic styles that contain
|
|
1450
|
+
noticeable rye character in balance with other qualities of the beer. A spicy,
|
|
1451
|
+
fruity-estery aroma and flavor are typical but at low levels; however, phenolic,
|
|
1452
|
+
clove-like characteristics should not be perceived. Color is straw to amber,
|
|
1453
|
+
and the body should be light to medium in character. Diacetyl should not be
|
|
1454
|
+
perceived. If this style is packaged and served without yeast, no yeast characters
|
|
1455
|
+
should be evident in mouthfeel, flavor, or aroma. A low level of tannin derived
|
|
1456
|
+
astringency may be perceived. If this style is served with yeast, the character
|
|
1457
|
+
should portray a full yeasty mouthfeel and appear hazy to very cloudy. Yeast
|
|
1458
|
+
flavor and aroma should be low to medium but not overpowering the balance
|
|
1459
|
+
and character of rye and barley malt and hops. Darker versions of this style
|
|
1460
|
+
will be dark amber to dark brown, and the body should be light to medium in
|
|
1461
|
+
character. Roasted malts are optionally evident in aroma and flavor with a
|
|
1462
|
+
low level of roast malt astringency acceptable when appropriately balanced
|
|
1463
|
+
with malt sweetness. Roast malts may be evident as a cocoa\\/chocolate or
|
|
1464
|
+
caramel character. Aromatic toffee-like, caramel, or biscuit-like characters
|
|
1465
|
+
may be part of the overall flavor\\/aroma profile. As in the lighter colored
|
|
1466
|
+
versions, diacetyl should not be perceived. Competition directors may create
|
|
1467
|
+
specific styles of rye beer, such as Rye Pale Ale or Rye Brown Ale. A statement
|
|
1468
|
+
by the brewer indicating if the beer is based on a classic style is essential
|
|
1469
|
+
for accurate judging.\",\"createDate\":\"2012-03-21 20:06:46\"},{\"id\":118,\"categoryId\":11,\"category\":{\"id\":11,\"name\":\"Hybrid\\/mixed
|
|
1470
|
+
Beer\",\"createDate\":\"2012-03-21 20:06:46\"},\"name\":\"German-Style Rye
|
|
1471
|
+
Ale (Roggenbier) with or without Yeast\",\"description\":\"This beer can be
|
|
1472
|
+
made using phenol producing ale yeast. It should be brewed with at least 30
|
|
1473
|
+
percent rye malt, and hop rates will be low. A banana -like fruity-estery
|
|
1474
|
+
aroma and flavor are typical but at low levels; phenolic, clove-like characteristics
|
|
1475
|
+
should also be perceived. Color is straw to dark amber, and the body should
|
|
1476
|
+
be light to medium in character. Diacetyl should not be perceived. If this
|
|
1477
|
+
style is packaged and served without yeast, no yeast characters should be
|
|
1478
|
+
evident in mouthfeel, flavor, or aroma. If the beer is served with yeast,
|
|
1479
|
+
the character should portray a full yeasty mouthfeel and appear hazy to very
|
|
1480
|
+
cloudy. Yeast flavor and aroma should be low to medium but not overpowering
|
|
1481
|
+
the balance and character of rye and barley malt and hops. Darker versions
|
|
1482
|
+
of this style will be dark amber to dark brown, and the body should be light
|
|
1483
|
+
to medium in character. Roasted malts are optionally evident in aroma and
|
|
1484
|
+
flavor with a low level of roast malt astringency acceptable when appropriately
|
|
1485
|
+
balanced with malt sweetness. Roast malts may be evident as a cocoa\\/chocolate
|
|
1486
|
+
or light caramel character. Aromatic toffee-like, caramel, or biscuit-like
|
|
1487
|
+
characters may be part of the overall flavor\\/aroma profile. As in the lighter
|
|
1488
|
+
colored versions, diacetyl should not be perceived.\",\"ibuMin\":\"10\",\"ibuMax\":\"15\",\"abvMin\":\"4.9\",\"abvMax\":\"5.5\",\"srmMin\":\"4\",\"srmMax\":\"25\",\"ogMin\":\"1.047\",\"fgMin\":\"1.008\",\"fgMax\":\"1.016\",\"createDate\":\"2012-03-21
|
|
1489
|
+
20:06:46\"},{\"id\":119,\"categoryId\":11,\"category\":{\"id\":11,\"name\":\"Hybrid\\/mixed
|
|
1490
|
+
Beer\",\"createDate\":\"2012-03-21 20:06:46\"},\"name\":\"Fruit Beer\",\"description\":\"Fruit
|
|
1491
|
+
beers are any beers using fruit or fruit extracts as an adjunct in either,
|
|
1492
|
+
the mash, kettle, primary or secondary fermentation providing obvious (ranging
|
|
1493
|
+
from subtle to intense), yet harmonious, fruit qualities. Fruit qualities
|
|
1494
|
+
should not be overpowered by hop character. If a fruit (such as juniper berry)
|
|
1495
|
+
has an herbal or spice quality, it is more appropriate to consider it in the
|
|
1496
|
+
herb and spice beers category. Acidic bacterial (not wild yeast) fermentation
|
|
1497
|
+
characters may be evident (but not necessary) they would contribute to acidity
|
|
1498
|
+
and enhance fruity balance. Clear or hazy beer is acceptable in appearance.
|
|
1499
|
+
A statement by the brewer explaining what fruits are used is essential in
|
|
1500
|
+
order for fair assessment in competitions. If this beer is a classic style
|
|
1501
|
+
with fruit, the brewer should also specify the classic style.\",\"ibuMin\":\"5\",\"ibuMax\":\"70\",\"abvMin\":\"2.5\",\"abvMax\":\"12\",\"srmMin\":\"5\",\"srmMax\":\"50\",\"ogMin\":\"1.03\",\"fgMin\":\"1.006\",\"fgMax\":\"1.03\",\"createDate\":\"2012-03-21
|
|
1502
|
+
20:06:46\"},{\"id\":120,\"categoryId\":11,\"category\":{\"id\":11,\"name\":\"Hybrid\\/mixed
|
|
1503
|
+
Beer\",\"createDate\":\"2012-03-21 20:06:46\"},\"name\":\"Field Beer\",\"description\":\"Field
|
|
1504
|
+
beers are any beers using vegetables as an adjunct in either the mash, kettle,
|
|
1505
|
+
primary or secondary fermentation, providing obvious (ranging from subtle
|
|
1506
|
+
to intense), yet harmonious, qualities. Vegetable qualities should not be
|
|
1507
|
+
overpowered by hop character. If a vegetable has an herbal or spice quality
|
|
1508
|
+
(such as the \\\"heat\\\" of a chili pepper), it should be classified as herb\\/spice
|
|
1509
|
+
beer style. Note Chili-flavored beer with notable roast or vegetal character
|
|
1510
|
+
is evident it should be entered as Field Beer. A statement by the brewer
|
|
1511
|
+
explaining what vegetables are used is essential in order for fair assessment
|
|
1512
|
+
in competitions. If this beer is a classic style with vegetables, the brewer
|
|
1513
|
+
should also specify the classic style. Note: If no Pumpkin beer category exists
|
|
1514
|
+
in a competition, then Pumpkin beers should be entered in this category.\",\"ibuMin\":\"5\",\"ibuMax\":\"70\",\"abvMin\":\"2.5\",\"abvMax\":\"13.1\",\"srmMin\":\"5\",\"srmMax\":\"50\",\"ogMin\":\"1.03\",\"fgMin\":\"1.006\",\"fgMax\":\"1.03\",\"createDate\":\"2012-03-21
|
|
1515
|
+
20:06:46\"},{\"id\":121,\"categoryId\":11,\"category\":{\"id\":11,\"name\":\"Hybrid\\/mixed
|
|
1516
|
+
Beer\",\"createDate\":\"2012-03-21 20:06:46\"},\"name\":\"Pumpkin Beer\",\"description\":\"Pumpkin
|
|
1517
|
+
beers are any beers using pumpkins (Cucurbito pepo) as an adjunct in either
|
|
1518
|
+
mash, kettle, primary or secondary fermentation, providing obvious (ranging
|
|
1519
|
+
from subtle to intense), yet harmonious, qualities. Pumpkin qualities should
|
|
1520
|
+
not be overpowered by hop character. These may or may not be spiced or flavored
|
|
1521
|
+
with other things. A statement by the brewer explaining the nature of the
|
|
1522
|
+
beer is essential for fair assessment in competitions. If this beer is a classic
|
|
1523
|
+
style with pumpkin, the brewer should also specify the classic style.\",\"ibuMin\":\"5\",\"ibuMax\":\"70\",\"abvMin\":\"2.5\",\"abvMax\":\"12\",\"srmMin\":\"5\",\"srmMax\":\"50\",\"ogMin\":\"1.03\",\"fgMin\":\"1.006\",\"fgMax\":\"1.03\",\"createDate\":\"2012-03-21
|
|
1524
|
+
20:06:46\"},{\"id\":122,\"categoryId\":11,\"category\":{\"id\":11,\"name\":\"Hybrid\\/mixed
|
|
1525
|
+
Beer\",\"createDate\":\"2012-03-21 20:06:46\"},\"name\":\"Chocolate \\/ Cocoa-Flavored
|
|
1526
|
+
Beer\",\"description\":\"Chocolate beers use \\\"dark\\\" chocolate or cocoa
|
|
1527
|
+
in any of its forms other than or in addition to hops to create a distinct
|
|
1528
|
+
(ranging from subtle to intense) character. Under hopping allows chocolate
|
|
1529
|
+
to contribute to the flavor profile while not becoming excessively bitter.
|
|
1530
|
+
White Chocolate should not be entered into this category. If this beer is
|
|
1531
|
+
a classic style with chocolate or cocoa, the brewer should specify the classic
|
|
1532
|
+
style.\",\"ibuMin\":\"15\",\"ibuMax\":\"40\",\"abvMin\":\"2.5\",\"abvMax\":\"12\",\"srmMin\":\"15\",\"srmMax\":\"50\",\"ogMin\":\"1.03\",\"fgMin\":\"1.006\",\"fgMax\":\"1.03\",\"createDate\":\"2012-03-21
|
|
1533
|
+
20:06:46\"},{\"id\":123,\"categoryId\":11,\"category\":{\"id\":11,\"name\":\"Hybrid\\/mixed
|
|
1534
|
+
Beer\",\"createDate\":\"2012-03-21 20:06:46\"},\"name\":\"Coffee-Flavored
|
|
1535
|
+
Beer\",\"description\":\"Coffee beers use coffee in any of its forms other
|
|
1536
|
+
than or in addition to hops to create a distinct (ranging from subtle to intense)
|
|
1537
|
+
character. Under hopping allows coffee to contribute to the flavor profile
|
|
1538
|
+
while not becoming excessively bitter. If this beer is a classic style with
|
|
1539
|
+
coffee flavor, the brewer should specify the classic style.\",\"ibuMin\":\"15\",\"ibuMax\":\"40\",\"abvMin\":\"2.5\",\"abvMax\":\"12\",\"srmMin\":\"8\",\"srmMax\":\"50\",\"ogMin\":\"1.03\",\"fgMin\":\"1.006\",\"fgMax\":\"1.03\",\"createDate\":\"2012-03-21
|
|
1540
|
+
20:06:46\"},{\"id\":124,\"categoryId\":11,\"category\":{\"id\":11,\"name\":\"Hybrid\\/mixed
|
|
1541
|
+
Beer\",\"createDate\":\"2012-03-21 20:06:46\"},\"name\":\"Herb and Spice Beer\",\"description\":\"Herb
|
|
1542
|
+
beers use herbs or spices (derived from roots, seeds, fruits, vegetable, flowers,
|
|
1543
|
+
etc.) other than or in addition to hops to create a distinct (ranging from
|
|
1544
|
+
subtle to intense) character, though individual characters of herbs and\\/or
|
|
1545
|
+
spices used may not always be identifiable. Under hopping often, but not always,
|
|
1546
|
+
allows the spice or herb to contribute to the flavor profile. Positive evaluations
|
|
1547
|
+
are significantly based on perceived balance of flavors. Note: Chili-flavored
|
|
1548
|
+
beers that emphasize heat rather than chili flavor should be entered as a
|
|
1549
|
+
\\\"spiced\\\" beer. A statement by the brewer explaining what herbs or spices
|
|
1550
|
+
are used is essential in order for fair assessment in competitions. Specifying
|
|
1551
|
+
a style upon which the beer is based may help evaluation. If this beer is
|
|
1552
|
+
a classic style with an herb or spice, the brewer should specify the classic
|
|
1553
|
+
style. If no Chocolate or Coffee category exists in a competition, then chocolate
|
|
1554
|
+
and coffee beers should be entered in this category.\",\"ibuMin\":\"5\",\"ibuMax\":\"70\",\"abvMin\":\"2.5\",\"abvMax\":\"12\",\"srmMin\":\"5\",\"srmMax\":\"50\",\"ogMin\":\"1.03\",\"fgMin\":\"1.006\",\"fgMax\":\"1.03\",\"createDate\":\"2012-03-21
|
|
1555
|
+
20:06:46\"},{\"id\":125,\"categoryId\":11,\"category\":{\"id\":11,\"name\":\"Hybrid\\/mixed
|
|
1556
|
+
Beer\",\"createDate\":\"2012-03-21 20:06:46\"},\"name\":\"Specialty Beer\",\"description\":\"These
|
|
1557
|
+
beers are brewed using unusual fermentable sugars, grains and starches that
|
|
1558
|
+
contribute to alcohol content other than, or in addition to, malted barley.
|
|
1559
|
+
Nuts generally have some degree of fermentables, thus beers brewed with nuts
|
|
1560
|
+
would appropriately be entered in this category. The distinctive characters
|
|
1561
|
+
of these special ingredients should be evident either in the aroma, flavor
|
|
1562
|
+
or overall balance of the beer, but not necessarily in overpowering quantities.
|
|
1563
|
+
For example, maple syrup or potatoes would be considered unusual. Rice, corn,
|
|
1564
|
+
or wheat are not considered unusual. Special ingredients must be listed when
|
|
1565
|
+
competing. A statement by the brewer explaining the special nature of the
|
|
1566
|
+
beer, ingredient(s) and achieved character is essential in order for fair
|
|
1567
|
+
assessment in competitions. If this beer is a classic style with some specialty
|
|
1568
|
+
ingredient(s), the brewer should also specify the classic style. Guidelines
|
|
1569
|
+
for competing: Spiced beers using unusual fermentables should be entered in
|
|
1570
|
+
the experimental category. Fruit beers using unusual fermentables should be
|
|
1571
|
+
entered in the fruit beer category.\",\"ibuMax\":\"100\",\"abvMin\":\"2.5\",\"abvMax\":\"25\",\"srmMin\":\"1\",\"srmMax\":\"100\",\"ogMin\":\"1.03\",\"fgMin\":\"1.006\",\"fgMax\":\"1.03\",\"createDate\":\"2012-03-21
|
|
1572
|
+
20:06:46\"},{\"id\":126,\"categoryId\":11,\"category\":{\"id\":11,\"name\":\"Hybrid\\/mixed
|
|
1573
|
+
Beer\",\"createDate\":\"2012-03-21 20:06:46\"},\"name\":\"Specialty Honey
|
|
1574
|
+
Lager or Ale\",\"description\":\"These beers are brewed using honey in addition
|
|
1575
|
+
to malted barley. Beers may be brewed to a traditional style or may be experimental.
|
|
1576
|
+
Character of honey should be evident in flavor and aroma and balanced with
|
|
1577
|
+
the other components without overpowering them. A statement by the brewer
|
|
1578
|
+
explaining the classic or other style of the beer, and the type of honey used
|
|
1579
|
+
is essential in order for fair assessment in competitions.\",\"ibuMax\":\"100\",\"abvMin\":\"2.5\",\"abvMax\":\"12\",\"srmMin\":\"1\",\"srmMax\":\"100\",\"ogMin\":\"1.03\",\"fgMin\":\"1.006\",\"fgMax\":\"1.03\",\"createDate\":\"2012-03-21
|
|
1580
|
+
20:06:46\"},{\"id\":127,\"categoryId\":11,\"category\":{\"id\":11,\"name\":\"Hybrid\\/mixed
|
|
1581
|
+
Beer\",\"createDate\":\"2012-03-21 20:06:46\"},\"name\":\"Gluten-Free Beer\",\"description\":\"A
|
|
1582
|
+
beer (lager, ale or other) that is made from fermentable sugars, grains and
|
|
1583
|
+
converted carbohydrates. Ingredients do not contain gluten, in other words
|
|
1584
|
+
zero gluten (No barley, wheat, spelt, oats, rye, etc). May or may not contain
|
|
1585
|
+
malted grains that do not contain gluten. Brewers may or may not design and
|
|
1586
|
+
identify these beers along other style guidelines with regard to flavor, aroma
|
|
1587
|
+
and appearance profile. The beer's overall balance and character should be
|
|
1588
|
+
based on its own merits and not necessarily compared with traditional styles
|
|
1589
|
+
of beer. In competitions, brewers identify ingredients and fermentation type.
|
|
1590
|
+
NOTE: These guidelines do not supersede any government regulations. Wine,
|
|
1591
|
+
mead, flavored malt beverages or beverages other than beer as defined by the
|
|
1592
|
+
TTB (U.S. Trade and Tax Bureau) are not considered \\\"gluten-free beer\\\"
|
|
1593
|
+
under these guidelines.\",\"createDate\":\"2012-03-21 20:06:46\"},{\"id\":128,\"categoryId\":11,\"category\":{\"id\":11,\"name\":\"Hybrid\\/mixed
|
|
1594
|
+
Beer\",\"createDate\":\"2012-03-21 20:06:46\"},\"name\":\"Indigenous Beer
|
|
1595
|
+
(Lager or Ale)\",\"description\":\"This beer style is unusual in that its
|
|
1596
|
+
impetus is to commemorate combinations of ingredients and\\/or techniques
|
|
1597
|
+
adopted by or unique to a particular region. At least one regional combination
|
|
1598
|
+
of ingredients and\\/or techniques must be unique and differentiated from
|
|
1599
|
+
ingredients and\\/or techniques commonly used by brewers throughout the world.
|
|
1600
|
+
\ There are many excellent and popular beers that are brewed with either non-traditional
|
|
1601
|
+
or traditional ingredients and\\/or processes yet their character may distinctively
|
|
1602
|
+
vary from all other styles currently defined or included in these guidelines.
|
|
1603
|
+
These grain-based beers are brewed reflecting local beer culture (process,
|
|
1604
|
+
ingredients, climate, etc.). This category recognizes uniquely local or regional
|
|
1605
|
+
beer types and beers distinctively not defined in any recognized style in
|
|
1606
|
+
these guidelines. They may be light or dark, strong or weak, hoppy or not
|
|
1607
|
+
hoppy. They may have characters which are unique to yeast, fermentation techniques,
|
|
1608
|
+
aging conditions, carbonation level - or higher or lower levels of profound
|
|
1609
|
+
characters normally associated with other beer types. Examples of indigenous
|
|
1610
|
+
beers might include current day versions of highly regional and\\/or historic
|
|
1611
|
+
styles which are not represented elsewhere in these guidelines, such as Finnish-style
|
|
1612
|
+
sahti, S American chicha, African sorghum based beers, and others. Other examples
|
|
1613
|
+
might include beers made wholly unique by use of multiple local ingredients
|
|
1614
|
+
and\\/or techniques, with the resulting beer being highly representative of
|
|
1615
|
+
location, as well as differentiated from traditional beer style categories.
|
|
1616
|
+
Beers brewed with non-traditional hop varieties, grains, malt, yeast or other
|
|
1617
|
+
ingredient that still closely approximate an existing classical category would
|
|
1618
|
+
be more appropriately entered into the classical category. New and innovative
|
|
1619
|
+
beers that do not represent locally adopted techniques or grown ingredients
|
|
1620
|
+
would be more appropriately entered into the experimental category. Proper
|
|
1621
|
+
evaluation of entries in this category requires the need to provide judges
|
|
1622
|
+
with additional information about the beer. A written summary illustrating
|
|
1623
|
+
the intent, background, history, design and\\/or development of the beer as
|
|
1624
|
+
well as describing any regional and\\/or stylistic context, choice of ingredients,
|
|
1625
|
+
process and any other unique information, helps establish a basis for comparison
|
|
1626
|
+
between highly diverse entries. Entering brewers must provide a statement
|
|
1627
|
+
of 100 words or less illustrating the above and why it is an indigenous beer
|
|
1628
|
+
without revealing the company's identity. This statement should be carefully
|
|
1629
|
+
crafted and will be evaluated by judges and carry significant weight in their
|
|
1630
|
+
decisions. Statements that contain information which might identify or otherwise
|
|
1631
|
+
create bias towards the entry will be modified by the Competition Manager.
|
|
1632
|
+
Entries not accompanied by this information will be at a profound disadvantage
|
|
1633
|
+
during judging.\",\"createDate\":\"2012-03-21 20:06:46\"},{\"id\":129,\"categoryId\":11,\"category\":{\"id\":11,\"name\":\"Hybrid\\/mixed
|
|
1634
|
+
Beer\",\"createDate\":\"2012-03-21 20:06:46\"},\"name\":\"Smoke Beer (Lager
|
|
1635
|
+
or Ale)\",\"description\":\"Any style of beer can be smoked; the goal is to
|
|
1636
|
+
reach a balance between the style's character and the smoky properties. Type
|
|
1637
|
+
of wood or other sources of smoke should be specified as well as the style
|
|
1638
|
+
the beer is based upon.\",\"createDate\":\"2012-03-21 20:06:46\"},{\"id\":130,\"categoryId\":11,\"category\":{\"id\":11,\"name\":\"Hybrid\\/mixed
|
|
1639
|
+
Beer\",\"createDate\":\"2012-03-21 20:06:46\"},\"name\":\"Experimental Beer
|
|
1640
|
+
(Lager or Ale)\",\"description\":\"An experimental beer is any beer (lager,
|
|
1641
|
+
ale or other) that is primarily grain-based and employs unusual techniques
|
|
1642
|
+
and\\/or ingredients. A minimum 51% of the fermentable carbohydrates must
|
|
1643
|
+
be derived from malted grains. The overall uniqueness of the process, ingredients
|
|
1644
|
+
used and creativity should be considered. Beers such as garden (vegetable),
|
|
1645
|
+
fruit, chocolate, coffee, spice, specialty or other beers that match existing
|
|
1646
|
+
categories should not be entered into this category. Beers not easily matched
|
|
1647
|
+
to existing style categories in a competition would often be entered into
|
|
1648
|
+
this category. Beers that are a combination of other categories (spice, smoke,
|
|
1649
|
+
specialty, porter, etc.) could also be entered into this category. A statement
|
|
1650
|
+
by the brewer explaining the experimental or other nature of the beer is essential
|
|
1651
|
+
in order for fair assessment in competitions. Generally, a 25-word statement
|
|
1652
|
+
would suffice in explaining the experimental nature of the beer.\",\"createDate\":\"2012-03-21
|
|
1653
|
+
20:06:46\"},{\"id\":131,\"categoryId\":11,\"category\":{\"id\":11,\"name\":\"Hybrid\\/mixed
|
|
1654
|
+
Beer\",\"createDate\":\"2012-03-21 20:06:46\"},\"name\":\"Out of Category
|
|
1655
|
+
- Traditionally Brewed Beer\",\"description\":\"There are many excellent and
|
|
1656
|
+
popular beers that are brewed with predominantly traditional ingredients and
|
|
1657
|
+
processes yet their character may distinctively vary from styles currently
|
|
1658
|
+
defined or included in these guidelines. For example a brewer may formulate
|
|
1659
|
+
a dark stout but may use lager yeast rather than ale yeast and dry hop with
|
|
1660
|
+
hops more typically used for German-style pilsener. Or perhaps a beer falls
|
|
1661
|
+
distinctively out of the color, alcohol or bitterness range of defined styles.
|
|
1662
|
+
This category recognizes distinctively undefined beers. They may be light
|
|
1663
|
+
or dark, strong or weak, hoppy or not hoppy. Beers brewed with non-traditional
|
|
1664
|
+
hops, malt, yeast or other ingredient that still closely approximate an existing
|
|
1665
|
+
classical category should be entered into the classical category. A short
|
|
1666
|
+
statement by the brewer whether explanatory or poetic often accompanies these
|
|
1667
|
+
beers. For competition purposes, these beers could be grouped as a subcategory
|
|
1668
|
+
of experimental beers\",\"createDate\":\"2012-03-21 20:06:46\"},{\"id\":132,\"categoryId\":11,\"category\":{\"id\":11,\"name\":\"Hybrid\\/mixed
|
|
1669
|
+
Beer\",\"createDate\":\"2012-03-21 20:06:46\"},\"name\":\"Wood- and Barrel-Aged
|
|
1670
|
+
Beer\",\"description\":\"A wood- or barrel-aged beer is any lager, ale or
|
|
1671
|
+
hybrid beer, either a traditional style or a unique experimental beer that
|
|
1672
|
+
has been aged for a period of time in a wooden barrel or in contact with wood.
|
|
1673
|
+
This beer is aged with the intention of imparting the particularly unique
|
|
1674
|
+
character of the wood and\\/or what has previously been in the barrel. New
|
|
1675
|
+
wood character can be characterized as a complex blend of vanillin and\\/or
|
|
1676
|
+
other unique wood character, but wood aged is not necessarily synonymous with
|
|
1677
|
+
imparting wood-flavors. Used sherry, rum, bourbon, scotch, port, wine and
|
|
1678
|
+
other barrels are often used, imparting complexity and uniqueness to beer.
|
|
1679
|
+
Ultimately a balance of flavor, aroma and mouthfeel are sought with the marriage
|
|
1680
|
+
of new beer with wood and\\/or barrel flavors. Beers in this style may or
|
|
1681
|
+
may not have Brettanomyces character. Brewers when entering this category
|
|
1682
|
+
should specify type of barrel and\\/or wood used and any other special treatment
|
|
1683
|
+
or ingredients used. Competition managers may create style subcategories to
|
|
1684
|
+
differentiate between high alcohol and low alcohol beers and very dark and
|
|
1685
|
+
lighter colored beer as well as for fruit beers and non-fruit beers. Competitions
|
|
1686
|
+
may develop guidelines requesting brewers to specify what kind of wood (new
|
|
1687
|
+
or used oak, other wood varieties) and\\/or barrel (whiskey, port, sherry,
|
|
1688
|
+
wine, etc.) was used in the process. The brewer may be asked to explain the
|
|
1689
|
+
special nature (wood used, base beer style(s) and achieved character) of the
|
|
1690
|
+
beer.\",\"createDate\":\"2012-03-21 20:06:46\"},{\"id\":133,\"categoryId\":11,\"category\":{\"id\":11,\"name\":\"Hybrid\\/mixed
|
|
1691
|
+
Beer\",\"createDate\":\"2012-03-21 20:06:46\"},\"name\":\"Wood- and Barrel-Aged
|
|
1692
|
+
Pale to Amber Beer\",\"description\":\"Any classic style or unique experimental
|
|
1693
|
+
beer that has been aged for a period of time in a wooden barrel or in contact
|
|
1694
|
+
with wood. This beer is aged with the intention of imparting the particularly
|
|
1695
|
+
unique character of the wood and\\/or what has previously been in the barrel.
|
|
1696
|
+
New wood character can be characterized as a complex blend of vanillin and\\/or
|
|
1697
|
+
other unique wood character but wood aged is not necessarily synonymous with
|
|
1698
|
+
imparting wood-flavors. Used sherry, rum, bourbon, scotch, port, wine and
|
|
1699
|
+
other barrels are often used, imparting complexity and uniqueness to beer.
|
|
1700
|
+
Ultimately a balance of flavor, aroma and mouthfeel are sought with the marriage
|
|
1701
|
+
of new beer with wood and\\/or barrel flavors. Primary character of the beer
|
|
1702
|
+
style may or may not be apparent. Sour wood-aged beer of any color is outlined
|
|
1703
|
+
in other categories. Fruited or spiced beer that is wood and barrel aged would
|
|
1704
|
+
also be appropriately entered in this category. Beers in this style may or
|
|
1705
|
+
may not have Brettanomyces character. The brewer should explain the special
|
|
1706
|
+
nature of the beer to allow for accurate judging. Comments could include:
|
|
1707
|
+
type of wood used (new or old, oak or other wood type), type of barrel used
|
|
1708
|
+
(new, port\\/ whiskey\\/ wine\\/ sherry\\/ other), base beer style or achieved
|
|
1709
|
+
character. Beer entries not accompanied by this information will be at a disadvantage
|
|
1710
|
+
during judging.\",\"abvMin\":\"3.75\",\"abvMax\":\"6.5\",\"srmMin\":\"4\",\"srmMax\":\"18\",\"createDate\":\"2012-03-21
|
|
1711
|
+
20:06:46\"},{\"id\":134,\"categoryId\":11,\"category\":{\"id\":11,\"name\":\"Hybrid\\/mixed
|
|
1712
|
+
Beer\",\"createDate\":\"2012-03-21 20:06:46\"},\"name\":\"Wood- and Barrel-Aged
|
|
1713
|
+
Dark Beer\",\"description\":\"Any classic style or unique experimental style
|
|
1714
|
+
of dark beer can be wood or barrel-aged for a period of time in a wooden barrel
|
|
1715
|
+
or in contact with wood. This beer is aged with the intention of imparting
|
|
1716
|
+
the particularly unique character of the wood and\\/or what has previously
|
|
1717
|
+
been in the barrel. New wood character can be characterized as a complex blend
|
|
1718
|
+
of vanillin and\\/or other unique wood character but wood-aged is not necessarily
|
|
1719
|
+
synonymous with imparting wood-flavors. Used sherry, rum, bourbon, scotch,
|
|
1720
|
+
port, wine and other barrels are often used, imparting complexity and uniqueness
|
|
1721
|
+
to beer. Ultimately a balance of flavor, aroma and mouthfeel are sought with
|
|
1722
|
+
the marriage of new beer with wood and\\/or barrel flavors. Primary character
|
|
1723
|
+
of the beer style may or may not be apparent. Sour wood-aged beer of any color
|
|
1724
|
+
is outlined in other categories. Dark fruited or spiced beer would also be
|
|
1725
|
+
appropriately entered in this category. Beers in this style may or may not
|
|
1726
|
+
have Brettanomyces character. The brewer should explain the special nature
|
|
1727
|
+
of the beer to allow for accurate judging. Comments could include: type of
|
|
1728
|
+
wood used (new or old, oak or other wood type), type of barrel used (new,
|
|
1729
|
+
port\\/ whiskey\\/ wine\\/ sherry\\/ other), base beer style or achieved character.
|
|
1730
|
+
Beer entries not accompanied by this information will be at a disadvantage
|
|
1731
|
+
during judging.\",\"abvMin\":\"3.75\",\"abvMax\":\"6.5\",\"createDate\":\"2012-03-21
|
|
1732
|
+
20:06:46\"},{\"id\":135,\"categoryId\":11,\"category\":{\"id\":11,\"name\":\"Hybrid\\/mixed
|
|
1733
|
+
Beer\",\"createDate\":\"2012-03-21 20:06:46\"},\"name\":\"Wood- and Barrel-Aged
|
|
1734
|
+
Strong Beer\",\"description\":\"Any strong classic style or unique, experimental
|
|
1735
|
+
style of beer can be wood or barrel-aged for a period of time in a wooden
|
|
1736
|
+
barrel or in contact with wood. This beer is aged with the intention of imparting
|
|
1737
|
+
the particularly unique character of the wood and\\/or what has previously
|
|
1738
|
+
been in the barrel. New wood character can be characterized as a complex blend
|
|
1739
|
+
of vanillin and unique wood character but wood aged is not necessarily synonymous
|
|
1740
|
+
with imparting wood-flavors. Used sherry, rum, bourbon, scotch, port, wine
|
|
1741
|
+
and other barrels are often used, imparting complexity and uniqueness to beer.
|
|
1742
|
+
Ultimately a balance of flavor, aroma and mouthfeel are sought with the marriage
|
|
1743
|
+
of new beer with wood and\\/or barrel flavors. Primary character of the beer
|
|
1744
|
+
style may or may not be apparent. Sour wood-aged beer of any color is outlined
|
|
1745
|
+
in other categories. Beers in this style may or may not have Brettanomyces
|
|
1746
|
+
character. The brewer must explain the special nature of the beer to allow
|
|
1747
|
+
for accurate judging. Comments could include: type of wood used (new or old,
|
|
1748
|
+
oak or other wood type), type of barrel used (new, port\\/ whiskey\\/ wine\\/
|
|
1749
|
+
sherry\\/ other), base beer style or achieved character. Beer entries not
|
|
1750
|
+
accompanied by this information will be at a disadvantage during judging.\",\"createDate\":\"2012-03-21
|
|
1751
|
+
20:06:46\"},{\"id\":136,\"categoryId\":11,\"category\":{\"id\":11,\"name\":\"Hybrid\\/mixed
|
|
1752
|
+
Beer\",\"createDate\":\"2012-03-21 20:06:46\"},\"name\":\"Wood- and Barrel-Aged
|
|
1753
|
+
Sour Beer\",\"description\":\"A wood- or barrel-aged sour beer is any lager,
|
|
1754
|
+
ale or hybrid beer, either a traditional style or a unique experimental beer
|
|
1755
|
+
that has been aged for a period of time in a wooden barrel or in contact with
|
|
1756
|
+
wood and has developed a bacterial induced natural acidity. This beer is aged
|
|
1757
|
+
in wood with the intention of introducing the micro flora present in the wood.
|
|
1758
|
+
Sometimes wood aging is intended to impart the particularly unique character
|
|
1759
|
+
of the wood, but wood-aged is not necessarily synonymous with imparting wood-flavors.
|
|
1760
|
+
Wood character can be characterized as a complex blend of vanillin and unique
|
|
1761
|
+
wood character. Wood-derived character can also be characterized by flavors
|
|
1762
|
+
of the product that was in the barrel during prior use. These wood-derived
|
|
1763
|
+
flavors, if present in this style, can be very low in character and barely
|
|
1764
|
+
perceived or evident or assertive as wood-derived flavors. Any degree of woodderived
|
|
1765
|
+
flavors should be in balance with other beer character. Fruit and herb\\/spiced
|
|
1766
|
+
versions may take on the hue, flavors and aromas of added ingredients. Usually
|
|
1767
|
+
bacteria and \\\"wild\\\" yeasts fermentation contributes complex esters and
|
|
1768
|
+
results in a dry to very dry beer. Ultimately a balance of flavor, aroma and
|
|
1769
|
+
mouthfeel are sought with the marriage of acidity, complex esters, and new
|
|
1770
|
+
beer with wood and\\/or barrel flavors. Beers in this style may or may not
|
|
1771
|
+
have Brettanomyces character. Brewers when entering this category should
|
|
1772
|
+
specify type of barrel used and any other special treatment or ingredients
|
|
1773
|
+
used. Competition managers may create style subcategories to differentiate
|
|
1774
|
+
between high alcohol and low alcohol beers and very dark and lighter colored
|
|
1775
|
+
beer as well as for fruit beers and non-fruit beers. Competitions may develop
|
|
1776
|
+
guidelines requesting brewers to specify what kind of wood (new or used oak,
|
|
1777
|
+
other wood varieties). The brewer may be asked to explain the special nature
|
|
1778
|
+
(wood used, base beer style(s) and achieved character) of the beer.\",\"createDate\":\"2012-03-21
|
|
1779
|
+
20:06:46\"},{\"id\":137,\"categoryId\":11,\"category\":{\"id\":11,\"name\":\"Hybrid\\/mixed
|
|
1780
|
+
Beer\",\"createDate\":\"2012-03-21 20:06:46\"},\"name\":\"Aged Beer (Ale or
|
|
1781
|
+
Lager)\",\"description\":\"Beers aged for over one year. Generally beers with
|
|
1782
|
+
high hopping rates, roast malt content, high alcohol content, complex herbal,
|
|
1783
|
+
smoke or fruit content (Wood aging, Brettanomyces characters and acidic beers
|
|
1784
|
+
must be classified or entered into other categories if that option is available),
|
|
1785
|
+
A brewer may brew any type of beer of any strength and enhance its character
|
|
1786
|
+
with extended and creative aging conditions. Beers in this category may be
|
|
1787
|
+
aged in bottles or any type of food grade vessel. In competition brewers may
|
|
1788
|
+
be required to state age of beer. Competition organizer may develop guidelines
|
|
1789
|
+
in which aged beers are subcategorized by aging time, vessel, styles, etc.
|
|
1790
|
+
Brewers should provide a statement describing the nature or style of the beer.
|
|
1791
|
+
This statement could include classic or other style, special ingredients,
|
|
1792
|
+
length of aging time, etc.\",\"createDate\":\"2012-03-21 20:06:46\"},{\"id\":138,\"categoryId\":11,\"category\":{\"id\":11,\"name\":\"Hybrid\\/mixed
|
|
1793
|
+
Beer\",\"createDate\":\"2012-03-21 20:06:46\"},\"name\":\"Other Strong Ale
|
|
1794
|
+
or Lager\",\"description\":\"Any style of beer can be made stronger than the
|
|
1795
|
+
classic style guidelines. The goal should be to reach a balance between the
|
|
1796
|
+
style's character and the additional alcohol. Refer to this guide when making
|
|
1797
|
+
styles stronger and appropriately identify the style created (for example:
|
|
1798
|
+
double alt, triple fest, or quadruple Pilsener).\",\"createDate\":\"2012-03-21
|
|
1799
|
+
20:06:46\"},{\"id\":139,\"categoryId\":11,\"category\":{\"id\":11,\"name\":\"Hybrid\\/mixed
|
|
1800
|
+
Beer\",\"createDate\":\"2012-03-21 20:06:46\"},\"name\":\"Non-Alcoholic (Beer)
|
|
1801
|
+
Malt Beverages\",\"description\":\"Non-alcoholic (NA) malt beverages should
|
|
1802
|
+
emulate the character of a previously listed category\\/subcategory designation
|
|
1803
|
+
but without the alcohol (less than 0.5 percent). Non-alcoholic (beer) malt
|
|
1804
|
+
beverages will inherently have a profile lacking the complexity and balance
|
|
1805
|
+
of flavors which can be attributed to alcohol. They should accordingly not
|
|
1806
|
+
be assessed negatively for reasons related to the absence of alcohol.\",\"createDate\":\"2012-03-21
|
|
1807
|
+
20:06:46\"},{\"id\":140,\"categoryId\":12,\"category\":{\"id\":12,\"name\":\"Mead,
|
|
1808
|
+
Cider, & Perry\",\"createDate\":\"2012-03-21 20:06:46\"},\"name\":\"Dry Mead\",\"description\":\"Similar
|
|
1809
|
+
in balance, body, finish and flavor intensity to a dry white wine, with a
|
|
1810
|
+
pleasant mixture of subtle honey character, soft fruity esters, and clean
|
|
1811
|
+
alcohol. Complexity, harmony, and balance of sensory elements are most desirable,
|
|
1812
|
+
with no inconsistencies in color, aroma, flavor or aftertaste. The proper
|
|
1813
|
+
balance of sweetness, acidity, alcohol and honey character is the essential
|
|
1814
|
+
final measure of any mead.\",\"createDate\":\"2012-03-21 20:06:46\"},{\"id\":141,\"categoryId\":12,\"category\":{\"id\":12,\"name\":\"Mead,
|
|
1815
|
+
Cider, & Perry\",\"createDate\":\"2012-03-21 20:06:46\"},\"name\":\"Semi-Sweet
|
|
1816
|
+
Mead\",\"description\":\"Similar in balance, body, finish and flavor intensity
|
|
1817
|
+
to a semisweet (or medium-dry) white wine, with a pleasant mixture of honey
|
|
1818
|
+
character, light sweetness, soft fruity esters, and clean alcohol. Complexity,
|
|
1819
|
+
harmony, and balance of sensory elements are most desirable, with no inconsistencies
|
|
1820
|
+
in color, aroma, flavor or aftertaste. The proper balance of sweetness, acidity,
|
|
1821
|
+
alcohol and honey character is the essential final measure of any mead.\",\"createDate\":\"2012-03-21
|
|
1822
|
+
20:06:46\"},{\"id\":142,\"categoryId\":12,\"category\":{\"id\":12,\"name\":\"Mead,
|
|
1823
|
+
Cider, & Perry\",\"createDate\":\"2012-03-21 20:06:46\"},\"name\":\"Sweet
|
|
1824
|
+
Mead\",\"description\":\"Similar in balance, body, finish and flavor intensity
|
|
1825
|
+
to a well-made dessert wine (such as Sauternes), with a pleasant mixture of
|
|
1826
|
+
honey character, residual sweetness, soft fruity esters, and clean alcohol.
|
|
1827
|
+
Complexity, harmony, and balance of sensory elements are most desirable, with
|
|
1828
|
+
no inconsistencies in color, aroma, flavor or aftertaste. The proper balance
|
|
1829
|
+
of sweetness, acidity, alcohol and honey character is the essential final
|
|
1830
|
+
measure of any mead.\",\"createDate\":\"2012-03-21 20:06:46\"},{\"id\":143,\"categoryId\":12,\"category\":{\"id\":12,\"name\":\"Mead,
|
|
1831
|
+
Cider, & Perry\",\"createDate\":\"2012-03-21 20:06:46\"},\"name\":\"Cyser
|
|
1832
|
+
(Apple Melomel)\",\"description\":\"In well-made examples of the style, the
|
|
1833
|
+
fruit is both distinctive and well-incorporated into the honey-sweet-acid-tannin-alcohol
|
|
1834
|
+
balance of the mead. Some of the best strong examples have the taste and aroma
|
|
1835
|
+
of an aged Calvados (apple brandy from northern France), while subtle, dry
|
|
1836
|
+
versions can taste similar to many fine white wines.\",\"createDate\":\"2012-03-21
|
|
1837
|
+
20:06:46\"},{\"id\":144,\"categoryId\":12,\"category\":{\"id\":12,\"name\":\"Mead,
|
|
1838
|
+
Cider, & Perry\",\"createDate\":\"2012-03-21 20:06:46\"},\"name\":\"Pyment
|
|
1839
|
+
(Grape Melomel)\",\"description\":\"In well-made examples of the style, the
|
|
1840
|
+
grape is both distinctively vinous and well-incorporated into the honey-sweet-acid-tannin-alcohol
|
|
1841
|
+
balance of the mead. White and red versions can be quite different, and the
|
|
1842
|
+
overall impression should be characteristic of the type of grapes used and
|
|
1843
|
+
suggestive of a similar variety wine.\",\"createDate\":\"2012-03-21 20:06:46\"},{\"id\":145,\"categoryId\":12,\"category\":{\"id\":12,\"name\":\"Mead,
|
|
1844
|
+
Cider, & Perry\",\"createDate\":\"2012-03-21 20:06:46\"},\"name\":\"Other
|
|
1845
|
+
Fruit Melomel\",\"description\":\"In well-made examples of the style, the
|
|
1846
|
+
fruit is both distinctive and well-incorporated into the honey-sweet-acid-tannin-alcohol
|
|
1847
|
+
balance of the mead. Different types of fruit can result in widely different
|
|
1848
|
+
characteristics; allow for a variation in the final product.\",\"createDate\":\"2012-03-21
|
|
1849
|
+
20:06:46\"},{\"id\":146,\"categoryId\":12,\"category\":{\"id\":12,\"name\":\"Mead,
|
|
1850
|
+
Cider, & Perry\",\"createDate\":\"2012-03-21 20:06:46\"},\"name\":\"Metheglin\",\"description\":\"In
|
|
1851
|
+
well-made examples of the style, the herbs\\/spices are both distinctive and
|
|
1852
|
+
well-incorporated into the honey-sweet-acid-tannin-alcohol balance of the
|
|
1853
|
+
mead. Different types of herbs\\/spices can result in widely different characteristics;
|
|
1854
|
+
allow for a variation in the final product.\",\"createDate\":\"2012-03-21
|
|
1855
|
+
20:06:46\"},{\"id\":147,\"categoryId\":12,\"category\":{\"id\":12,\"name\":\"Mead,
|
|
1856
|
+
Cider, & Perry\",\"createDate\":\"2012-03-21 20:06:46\"},\"name\":\"Braggot\",\"description\":\"A
|
|
1857
|
+
harmonious blend of mead and beer, with the distinctive characteristics of
|
|
1858
|
+
both. A wide range of results are possible, depending on the base style of
|
|
1859
|
+
beer, variety of honey and overall sweetness and strength. Beer flavors tend
|
|
1860
|
+
to somewhat mask typical honey flavors found in other meads.\",\"createDate\":\"2012-03-21
|
|
1861
|
+
20:06:46\"},{\"id\":148,\"categoryId\":12,\"category\":{\"id\":12,\"name\":\"Mead,
|
|
1862
|
+
Cider, & Perry\",\"createDate\":\"2012-03-21 20:06:46\"},\"name\":\"Open Category
|
|
1863
|
+
Mead\",\"description\":\"This mead should exhibit the character of all of
|
|
1864
|
+
the ingredients in varying degrees, and should show a good blending or balance
|
|
1865
|
+
between the various flavor elements. Whatever ingredients are included, the
|
|
1866
|
+
result should be identifiable as a honey-based fermented beverage.\",\"createDate\":\"2012-03-21
|
|
1867
|
+
20:06:46\"},{\"id\":149,\"categoryId\":12,\"category\":{\"id\":12,\"name\":\"Mead,
|
|
1868
|
+
Cider, & Perry\",\"createDate\":\"2012-03-21 20:06:46\"},\"name\":\"Common
|
|
1869
|
+
Cider\",\"description\":\"Variable, but should be a medium, refreshing drink.
|
|
1870
|
+
Sweet ciders must not be cloying. Dry ciders must not be too austere. An ideal
|
|
1871
|
+
cider serves well as a \\u201csession\\u201d drink, and suitably accompanies
|
|
1872
|
+
a wide variety of food.\",\"abvMin\":\"5\",\"abvMax\":\"8\",\"ogMin\":\"1.045\",\"ogMax\":\"1.065\",\"fgMin\":\"1\",\"fgMax\":\"1.02\",\"createDate\":\"2012-03-21
|
|
1873
|
+
20:06:46\"},{\"id\":150,\"categoryId\":12,\"category\":{\"id\":12,\"name\":\"Mead,
|
|
1874
|
+
Cider, & Perry\",\"createDate\":\"2012-03-21 20:06:46\"},\"name\":\"English
|
|
1875
|
+
Cider\",\"description\":\"Generally dry, full-bodied, austere.\",\"abvMin\":\"6\",\"abvMax\":\"9\",\"ogMin\":\"1.05\",\"ogMax\":\"1.075\",\"fgMin\":\"0.995\",\"fgMax\":\"1.01\",\"createDate\":\"2012-03-21
|
|
1876
|
+
20:06:46\"},{\"id\":151,\"categoryId\":12,\"category\":{\"id\":12,\"name\":\"Mead,
|
|
1877
|
+
Cider, & Perry\",\"createDate\":\"2012-03-21 20:06:46\"},\"name\":\"French
|
|
1878
|
+
Cider\",\"description\":\"Medium to sweet, full-bodied, rich.\",\"abvMin\":\"3\",\"abvMax\":\"6\",\"ogMin\":\"1.05\",\"ogMax\":\"1.065\",\"fgMin\":\"1.01\",\"fgMax\":\"1.02\",\"createDate\":\"2012-03-21
|
|
1879
|
+
20:06:46\"},{\"id\":152,\"categoryId\":12,\"category\":{\"id\":12,\"name\":\"Mead,
|
|
1880
|
+
Cider, & Perry\",\"createDate\":\"2012-03-21 20:06:46\"},\"name\":\"Common
|
|
1881
|
+
Perry\",\"description\":\"Mild. Medium to medium-sweet. Still to lightly sparkling.
|
|
1882
|
+
Only very slight acetification is acceptable. Mousiness, ropy\\/oily characters
|
|
1883
|
+
are serious faults.\",\"abvMin\":\"5\",\"abvMax\":\"7\",\"ogMin\":\"1.05\",\"ogMax\":\"1.06\",\"fgMin\":\"1\",\"fgMax\":\"1.02\",\"createDate\":\"2012-03-21
|
|
1884
|
+
20:06:46\"},{\"id\":153,\"categoryId\":12,\"category\":{\"id\":12,\"name\":\"Mead,
|
|
1885
|
+
Cider, & Perry\",\"createDate\":\"2012-03-21 20:06:46\"},\"name\":\"Traditional
|
|
1886
|
+
Perry\",\"description\":\"Tannic. Medium to medium-sweet. Still to lightly
|
|
1887
|
+
sparkling. Only very slight acetification is acceptable. Mousiness, ropy\\/oily
|
|
1888
|
+
characters are serious faults.\",\"abvMin\":\"5\",\"abvMax\":\"9\",\"ogMin\":\"1.05\",\"ogMax\":\"1.07\",\"fgMin\":\"1\",\"fgMax\":\"1.02\",\"createDate\":\"2012-03-21
|
|
1889
|
+
20:06:46\"},{\"id\":154,\"categoryId\":12,\"category\":{\"id\":12,\"name\":\"Mead,
|
|
1890
|
+
Cider, & Perry\",\"createDate\":\"2012-03-21 20:06:46\"},\"name\":\"New England
|
|
1891
|
+
Cider\",\"description\":\"Substantial body and character.\",\"abvMin\":\"7\",\"abvMax\":\"13\",\"ogMin\":\"1.06\",\"ogMax\":\"1.1\",\"fgMin\":\"0.995\",\"fgMax\":\"1.01\",\"createDate\":\"2012-03-21
|
|
1892
|
+
20:06:46\"},{\"id\":155,\"categoryId\":12,\"category\":{\"id\":12,\"name\":\"Mead,
|
|
1893
|
+
Cider, & Perry\",\"createDate\":\"2012-03-21 20:06:46\"},\"name\":\"Fruit
|
|
1894
|
+
Cider\",\"description\":\"Like a dry wine with complex flavors. The apple
|
|
1895
|
+
character must marry with the added fruit so that neither dominates the other.\",\"abvMin\":\"5\",\"abvMax\":\"9\",\"ogMin\":\"1.045\",\"ogMax\":\"1.07\",\"fgMin\":\"0.995\",\"fgMax\":\"1.01\",\"createDate\":\"2012-03-21
|
|
1896
|
+
20:06:46\"},{\"id\":156,\"categoryId\":12,\"category\":{\"id\":12,\"name\":\"Mead,
|
|
1897
|
+
Cider, & Perry\",\"createDate\":\"2012-03-21 20:06:46\"},\"name\":\"Apple
|
|
1898
|
+
Wine\",\"description\":\"Like a dry white wine, balanced, and with low astringency
|
|
1899
|
+
and bitterness.\",\"abvMin\":\"9\",\"abvMax\":\"12\",\"ogMin\":\"1.07\",\"ogMax\":\"1.1\",\"fgMin\":\"0.995\",\"fgMax\":\"1.01\",\"createDate\":\"2012-03-21
|
|
1900
|
+
20:06:46\"},{\"id\":157,\"categoryId\":12,\"category\":{\"id\":12,\"name\":\"Mead,
|
|
1901
|
+
Cider, & Perry\",\"createDate\":\"2012-03-21 20:06:46\"},\"name\":\"Other
|
|
1902
|
+
Specialty Cider or Perry\",\"abvMin\":\"5\",\"abvMax\":\"12\",\"ogMin\":\"1.045\",\"ogMax\":\"1.1\",\"fgMin\":\"0.995\",\"fgMax\":\"1.02\",\"createDate\":\"2012-03-21
|
|
1903
|
+
20:06:46\"},{\"id\":158,\"categoryId\":3,\"category\":{\"id\":3,\"name\":\"North
|
|
1904
|
+
American Origin Ales\",\"createDate\":\"2012-03-21 20:06:45\"},\"name\":\"American-Style
|
|
1905
|
+
Imperial Porter\",\"description\":\"American-style imperial porters are black
|
|
1906
|
+
in color. No roast barley or strong burnt\\/astringent black malt character
|
|
1907
|
+
should be perceived. Medium malt, caramel and cocoa-like sweetness. Hop bitterness
|
|
1908
|
+
is perceived at a medium-low to medium level. Hop flavor and aroma may vary
|
|
1909
|
+
from being low to medium-high. This is a full bodied beer. Ale-like fruity
|
|
1910
|
+
esters should be evident but not overpowering and compliment hop character
|
|
1911
|
+
and malt derived sweetness. Diacetyl (butterscotch) levels should be absent.\",\"ibuMin\":\"35\",\"ibuMax\":\"50\",\"abvMin\":\"5.5\",\"abvMax\":\"9.5\",\"srmMin\":\"40\",\"srmMax\":\"40\",\"ogMin\":\"1.08\",\"ogMax\":\"1.1\",\"fgMin\":\"1.02\",\"fgMax\":\"1.03\",\"createDate\":\"2013-08-10
|
|
1912
|
+
12:42:51\"},{\"id\":159,\"categoryId\":4,\"category\":{\"id\":4,\"name\":\"German
|
|
1913
|
+
Origin Ales\",\"createDate\":\"2012-03-21 20:06:46\"},\"name\":\"Adambier\",\"description\":\"Adambier
|
|
1914
|
+
is light brown to very dark in color. It may or may not use wheat in its formulation.
|
|
1915
|
+
Original styles of this beer may have a low or medium low degree of smokiness.
|
|
1916
|
+
Smoke character may be absent in contemporary versions of this beer. Astringency
|
|
1917
|
+
of highly roasted malt should be absent. Toast and caramel-like malt characters
|
|
1918
|
+
may be evident. Low to medium hop bitterness are perceived. Low hop flavor
|
|
1919
|
+
and aroma are perceived. It is originally a style from Dortmund. Adambier
|
|
1920
|
+
is a strong, dark, hoppy, sour ale extensively aged in wood barrels. Extensive
|
|
1921
|
+
aging and the acidification of this beer can mask malt and hop character to
|
|
1922
|
+
varying degrees. Traditional and non-hybrid varieties of European hops were
|
|
1923
|
+
traditionally used. A K\\u00f6lsch-like ale fermentation is typical Aging
|
|
1924
|
+
in barrels may contribute some level of Brettanomyces and lactic character.
|
|
1925
|
+
The end result is a medium to full bodied complex beer in hop, malt, Brett
|
|
1926
|
+
and acidic balance.\",\"ibuMin\":\"30\",\"ibuMax\":\"50\",\"abvMin\":\"7.1\",\"abvMax\":\"8.7\",\"srmMin\":\"15\",\"srmMax\":\"35\",\"ogMin\":\"1.07\",\"ogMax\":\"1.09\",\"fgMin\":\"1.01\",\"fgMax\":\"1.02\",\"createDate\":\"2013-08-10
|
|
1927
|
+
12:43:56\"},{\"id\":160,\"categoryId\":13,\"category\":{\"id\":13,\"name\":\"Other
|
|
1928
|
+
Origin\",\"createDate\":\"2013-08-10 12:44:20\"},\"name\":\"Grodzisz\",\"description\":\"Grodzisz
|
|
1929
|
+
(also Grodziskie, and often referred to as Gr\\u00e4tzer since WWII) is a
|
|
1930
|
+
Polish style of straw to golden colored ale. Chill haze is allowable at cold
|
|
1931
|
+
temperatures. The distinctive character comes from 100% oak wood smoked wheat
|
|
1932
|
+
malt. The overall balance is a sessionably medium to medium-high assertively
|
|
1933
|
+
oak- smoky malt emphasized beer. Aroma is dominated by oak smoke notes. They
|
|
1934
|
+
have a medium low to medium perceived clean hop bitterness. European noble
|
|
1935
|
+
hop flavor notes are very low to low, and low ester may also be present. Body
|
|
1936
|
+
is low to medium low. A K\\u00f6lsch-like ale fermentation and aging process
|
|
1937
|
+
lends a crisp overall flavor impression and low degree of ester fruitiness.
|
|
1938
|
+
Sourness, diacetyl, and sweet corn-like DMS (dimethylsulfide) should not be
|
|
1939
|
+
perceived. Historic versions were most often bottle conditioned to relatively
|
|
1940
|
+
high carbonation levels.\",\"ibuMin\":\"15\",\"ibuMax\":\"25\",\"abvMin\":\"2.1\",\"abvMax\":\"2.9\",\"srmMin\":\"3\",\"srmMax\":\"6\",\"ogMin\":\"1.028\",\"ogMax\":\"1.036\",\"fgMin\":\"1.006\",\"fgMax\":\"1.01\",\"createDate\":\"2013-08-10
|
|
1941
|
+
12:45:30\"},{\"id\":161,\"categoryId\":14,\"category\":{\"id\":14,\"name\":\"Malternative
|
|
1942
|
+
Beverages\",\"description\":\"Malternative Beverages, also known as \\\"ready-to-drink\\\"
|
|
1943
|
+
beverages, are sweet, sometime carbonated, beverages that are low in alcohol.\",\"createDate\":\"2014-07-10
|
|
1944
|
+
14:11:26\",\"updateDate\":\"2014-07-10 14:20:24\"},\"name\":\"Flavored Malt
|
|
1945
|
+
Beverage\",\"description\":\"Flavored malt beverages are brewery products
|
|
1946
|
+
that are different from traditional malt beverages like malt liquor, ales,
|
|
1947
|
+
and lagers in several aspects. Flavored malt beverages exhibit little or no
|
|
1948
|
+
traditional beer or malt beverage flavor characteristics. Their flavor is
|
|
1949
|
+
primarily derived from added flavoring rather than from malt and other materials
|
|
1950
|
+
used in fermentation. However, flavored malt beverages are marketed in traditional
|
|
1951
|
+
beer bottles and cans and distributed to the alcohol beverage market through
|
|
1952
|
+
beer and malt beverage wholesalers. Their alcohol content is similar to other
|
|
1953
|
+
malt beverages \\u2013\\u00a0in the range of 4-6% alcohol by volume.\",\"abvMin\":\"4\",\"abvMax\":\"6\",\"createDate\":\"2014-07-10
|
|
1954
|
+
14:15:20\",\"updateDate\":\"2014-07-10 14:38:34\"},{\"id\":162,\"categoryId\":14,\"category\":{\"id\":14,\"name\":\"Malternative
|
|
1955
|
+
Beverages\",\"description\":\"Malternative Beverages, also known as \\\"ready-to-drink\\\"
|
|
1956
|
+
beverages, are sweet, sometime carbonated, beverages that are low in alcohol.\",\"createDate\":\"2014-07-10
|
|
1957
|
+
14:11:26\",\"updateDate\":\"2014-07-10 14:20:24\"},\"name\":\"Energy Enhanced
|
|
1958
|
+
Malt Beverage\",\"description\":\"Energy enhanced malt beverages are alcoholic
|
|
1959
|
+
drinks that are supplemented with caffeine or other stimulants such as guarana,
|
|
1960
|
+
ginseng, or taurine. At a minimum, these beverages contain at least one percent
|
|
1961
|
+
of alcohol by volume.\",\"abvMin\":\"1\",\"createDate\":\"2014-07-10 14:26:26\"}],\"status\":\"success\"}"
|
|
1962
|
+
http_version:
|
|
1963
|
+
recorded_at: Thu, 04 Sep 2014 00:27:39 GMT
|
|
1964
|
+
recorded_with: VCR 2.9.2
|