Spanish Dictionary

Socks are a vital part of a man’s wardrobe. Fermentation Traits: Attribute horsey, goaty, leathery and phenolic aromas and flavors derived from Brettanomyces yeast are sometimes present at moderate levels. The style reveals a medium diploma of candy malt and caramel. Perceived Malt Aroma & Flavor: Malt sweetness must be absent, but sweetness of fruit may be low to excessive. Tacky hop character should not be perceived.

Fermentation Characteristics: Yeast attributes comparable to diacetyl and sulfur are acceptable at very low ranges. Further notes: The style originated in Dortmund and is a robust, dark, hoppy ale which can or might not be bitter. Fruity-estery aroma and flavor is excessive. Perceived Malt Aroma & Taste: Caramel, dark sugar and malty candy flavors and aromas can be intense, however not cloying, and should complement fruitiness.

Fermentation Traits: Fruity-estery flavors can contribute to the character of this ale. Fermentation Traits: Low to med-low. Further notes: This style is brewed with at the least 50{8a035de35a100e1b3d088d3dee6fe2273a39bf581bb9da81d8256c22b0925575} wheat malt. Fermentation Traits: Low to medium fruity-estery aromas must be evident. Extra notes: Wood-aged attributes similar to vanilla are acceptable. Perceived Malt Aroma & Flavor: Low, but offering basis for the overall steadiness.

Fruited variations will exhibit fruitiness in concord with malt, hop, acidity and different traits of fermentation. Fermentation Characteristics: Low to medium fruity-estery aromas and flavors must be current. Perceived Malt Aroma & Flavor: Medium to medium-high. Fermentation Characteristics: Fruity-estery aromas and flavors (especially banana) are acceptable at low levels.

Assertive smoked wheat malt aromas and flavors are medium to medium-excessive with aroma dominated by oak smoke. Perceived Malt Aroma & Flavor: Malty, caramel aroma may be present. Fermentation Characteristics: Low to medium-low levels of fruity-estery flavors are appropriate. Perceived Malt Aroma & Taste: Low to medium malt sweetness. Fruity-estery and really low diacetyl characters are acceptable, however needs to be minimized on this type of Bitter.