Stilarter · Specialøl · Hybrid
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A beer brewed with Sake yeast or Sake (koji) enzymes. Color depends on malts used. The unique flavor and aroma of the byproducts of sake yeast and/or koji enzymes should be distinctive and harmonize with the other malt and hop characters. Sake character may best be described as having mild fruitiness and a gentle and mild yeast extract-Vitamin B character. Hop bitterness, flavor and aroma should be low to medium and should harmonize with sake-like characters. High carbonation should be evident and a higher amount of alcohol may be evident. Body and mouth feel will vary depending on base style and original gravity. A slight chill haze is permissible. A very low amount of diacetyl may be perceived.
Based on Brewers Association 2015 and 2021 Beer Style Guidelines with changes. Used with permission of Brewers Association.
Smagsprofil Brewers Association
- Farve
- Pale to dark brown
- Klarhed
- Slight chill haze is acceptable
- Malt
- Very low to medium
- Humle
- Low to medium and in harmony with sake-like character
- Bitterhed
- Low to medium and in harmony with sake-like character
- Gæring
- These beers are brewed with sake yeast or sake (koji) enzymes. The unique byproducts of sake yeast and/or koji enzymes should be distinctive and in harmony with other elements. Sake character may best be described as having mild fruitiness and mild earthiness, with mushroom and/or an umami protein-like character. A high amount of alcohol may be evident.
- Fylde
- Varies depending on original gravity. Mouthfeel also varies.
- Noter
- High carbonation should be present.
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