Chicago Manual Of Style 16th Edition

Watercolor painting styles are distinctive and personal. Beers containing non-standard components or aged in flavor-imparting vessels would be categorized elsewhere. Perceived Hop Aroma & Taste: Earthy and herbal English-variety hop character needs to be perceived, but may result from the skillful use of hops of different origin. Fruity-estery aromas, if evident, are low. Diacetyl character shouldn’t be perceived.

Further notes: When utilizing these pointers as the idea for evaluating entries at competitions, Scottish Light Ale could also be split into two subcategories: conventional (no smoke character) and peated (low stage of peat smoke character). Hop flavor is excessive and balanced with different beer attributes. Additional notes: Pale American-Belgo-Style Ales are either 1) non-Belgian beer types portraying the distinctive characters imparted by yeasts usually used in big, fruity Belgian-style ales, or 2) defined Belgian-style beers displaying a singular character of American hops.

Fermentation Traits: A rich, usually sweet and complicated fruity-estery character can contribute to the profile of Strong Ales. Extra notes: Such beers exhibiting wood-derived characters or characters of liquids beforehand aged in wood are characterised as Wooden-Aged Bitter Beer. Perceived Malt Aroma & Taste: Oak-smoked wheat malt comprises the entire grain invoice.

Perceived Hop Aroma & Flavor: Low to …

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