Família
Ale Ácida Europeia
Tipo
Sour
Status
ConsolidadoGuias
2014–2026 · 15 edições
Sour · Ale Ácida Europeia
A complex, refreshing, pleasantly sour Belgian wheat beer blending a complementary fermented fruit character with a sour, funky Gueuze.
5.0–7.0%
ABV
0–10
IBU
3.0–7.0
SRM
1.040–1.060
OG
A complex, refreshing, pleasantly sour Belgian wheat beer blending a complementary fermented fruit character with a sour, funky Gueuze.
The specified fruit should be the dominant aroma, blending well with similar aromatics as Gueuze (same description applies, but with the addition of a fermented fruit character).
Like Gueuze, but modified by the color of the fruit used, fading in intensity with age. Clarity is often good, although some fruit will not drop bright. If highly carbonated in the traditional manner, will have a thick rocky, generally long-lasting, mousse-like head, sometimes with a hue reflecting the added fruit.
Combines the flavor profile of a Gueuze (same description applies) with noticeable flavor contributions from the added fruit. Traditional versions are dry and tart, with an added fermented fruit flavor. Modern versions may have a variable sweetness, which can offset the acidity. Fruit flavors also fade with age, and lose their vibrancy, so can be low to high in intensity.
Light to medium-light body; should not be watery. Has a low to high tart, puckering quality without being sharply astringent. Some versions have a light warming character. Carbonation can vary from sparkling to nearly still.
Exemplos comerciais
These beers, also known by the names Framboise, Kriek, Peche, Cassis, etc., are characterized by fruit aromas and flavors. Fruit Lambics, whose origin is the Brussels area of Belgium, are often simply called Fruit Lambic. Versions of this beer style made outside of the Brussels area are said to be ‘Belgian-Style Fruit Lambics’. The Belgian-style versions are made to resemble many of the beers of true origin. Historically, traditional Lambics are dry and completely attenuated, exhibiting no residual sweetness either from malt, sugar, fruit, or other sweeteners. Some versions often have a degree of sweetness contributed by fruit sugars, other sugars, or other sweeteners. See also Belgian-Style Lambic for additional background information. Vanillin and other wood-derived flavors may range from absent to present at up to low-medium levels, and, if present, are in harmony with attributes arising from fruit. Competition organizers may create subcategories which reflect groups of entries based on color, fruit, or other ingredients.
Hop aroma and flavor is not present. Cheesy hop character should not be present.
Often influenced by the color of added fruit
Malt sweetness should be absent, but sweetness of fruit may be low to high.
Dry to full
