Família
Cerveja Maturada em Madeira
Tipo
Wood
Status
ConsolidadoGuias
2017–2026 · 13 edições
Wood · Cerveja Maturada em Madeira
A pleasant enhancement of the base beer style with the characteristics from aging in contact with wood. The best examples will be smooth, flavorful, well-balanced, and well-aged.
These are any traditional or experimental style of lager, ale or hybrid beer aged either a wooden barrel or in contact with wood chips, spirals, strips or many other formats. These beers are aged with the intention of developing unique attributes imparted by the wood, or liquids that had previously been stored in contact with the wood. Wood-aging does not necessarily impart wood flavors, but does result in distinctive sensory outcomes. Used sherry, rum, whiskey, tequila, port, wine, and other barrels are often used, imparting complexity and uniqueness to a beer. A balance of flavor, aroma, and mouthfeel results from the marriage of new beer with attributes imparted by the wood or barrel. Categorizing these beers can be complex. Sour versions which do not exhibit attributes typical of Brettanomyces are categorized as Wood-Aged Sour Beer. Wood-Aged Beers which exhibit sensory attributes typical of Brettanomyces alone, or of Brettanomyces and other microbes, are categorized as Brett Beer or Mixed-Culture Brett Beer respectively. Wood-aged versions of various classic India Pale Ales are categorized as Experimental India Pale Ale. Belgian-style ales that exhibit attributes of wood-aging are categorized as Other Belgian Ale or within other Belgian categories. Various fruited Belgian-style beers that exhibit attributes of wood-aging are categorized as Belgian- Style Fruit Beer; similarly, Saison aged in wood and which exhibits attributes of wood-aging is categorized as Specialty Saison.
Varies with underlying style
Varies with underlying style and can be influenced by the color of added fruit(s) if any
Varies with underlying style
Varies with underlying style
A pleasant enhancement of the base beer style with the characteristics from aging in contact with wood. The best examples will be smooth, flavorful, well-balanced, and well-aged.
Varies with base style. A low to moderate woody aroma is usually present; some varietals may have a stronger, or distinctive character. Fresh wood can occasionally impart raw, fresh-cut wood smell, although this character should never be too strong. If the wood is toasted or charred, there may be low to moderate vanilla, caramel, toffee, toast, or cocoa character present.
Varies with base style. Often darker than the unadulterated base beer style, particularly if toasted or charred barrels are used.
Varies with base style. Wood usually contributes a woody flavor, and possibly a distinctive varietal character. New wood may add a raw, fresh-cut wood impression. Toasted or charred wood can add vanilla, caramel, butterscotch, toasted bread, toasted nuts, coffee, chocolate, or cocoa, depending on the wood varietal and level of toast or char. Wood-derived flavors should be balanced, supportive, and noticeable, while not overpowering the base beer style.
Varies with base style. Tannins from the wood may increase the perception of body, as well as enhancing the dryness of the finish; some astringency from wood tannins is allowable. Tart or acidic characteristics should be low to none, and never distracting.
Exemplos comerciais
