Família
Cerveja Especiada
Tipo
Ale
Status
ConsolidadoGuias
2014–2026 · 15 edições
Ale · Cerveja Especiada
An appealing fusion of spices, herbs, or vegetables (SHVs) and beer, but still recognizable as beer. The SHV character should be evident but in balance with the beer, not so forward as to suggest an artificial product.
2.5–11.9%
ABV
1–100
IBU
1.0–100.0
SRM
1.030–1.110
OG
Honey Beers may be brewed to a traditional style or may be experimental. Honey Beers incorporate honey as a fermentable sugar in addition to malted barley. Honey character should be present in aroma and flavor but should not be overpowering. Beers which represent various India Pale Ale and Imperial India Pale Ale styles brewed with honey are categorized as Experimental India Pale Ale.
Very low to very high
Very light to black depending on underlying style
Varies depending on intention of brewer
Varies with underlying style
An appealing fusion of spices, herbs, or vegetables (SHVs) and beer, but still recognizable as beer. The SHV character should be evident but in balance with the beer, not so forward as to suggest an artificial product.
Varies by base style. The SHV character should be noticeable in the aroma; however, some SHVs (e.g., ginger, cinnamon, rosemary) have stronger aromas and are more distinctive than others (e.g., most vegetables) -- allow for a range of SHV character and intensity from subtle to aggressive. Hop aroma may be lower than in the base style to better show the SHV character. The SHVs should add an extra complexity, but not be so prominent as to unbalance the resulting presentation.
Varies by base style and special ingredients. Lighter-colored beer may show distinctive ingredient colors, including in the head. Variable clarity, although haze is generally undesirable. Some ingredients may impact head retention.
Varies by base style. As with aroma, distinctive SHV flavors should be noticeable, and may range in intensity from subtle to aggressive. Some SHVs are inherently bitter and may result in a beer more bitter than the declared base style. Bitterness, hop and malt flavors, alcohol content, and fermentation byproducts, such as esters, should be appropriate for the base style, but be harmonious and balanced with the distinctive SHV flavors present.
Varies by base style. SHVs may increase or decrease body. Some SHVs may add a bit of astringency, although a "raw" spice character is undesirable.
Exemplos comerciais
