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a Beer style we present in our series...

Bre Beer episode 1

Color: Any color is acceptable. Beer color may be Beer categories. Entries exhibi ng addi onal sensory
influenced by the color of added fruits or other a ributes characteris c arising from microbes other
ingredients. than Bre are categorized as Mixed Culture Bre
Beer.
Clarity: Chill haze and/or haze from yeast is allowable
at low to medium levels at any temperature When using these guidelines as the basis for
evalua ng entries at compe ons, brewers may be
Perceived Malt Aroma & Flavor: In darker versions, asked to provide supplemental informa on about
roasted malt, caramel and chocolate aromas and entries in this category to allow for accurate
flavors are present at low levels. evalua on of diverse entries. Such informa on might
include the underlying beer style upon which the
Perceived Hop Aroma & Flavor: Low to high entry is based, or other informa on unique to the
entry such as type of Bre (s) used, fruit(s) or other
Perceived Bi erness: Low to high ingredients used or other factors which influence
perceived sensory outcomes.
Fermenta on Characteris cs: Medium to high fruity
esters are present. Acidity resul ng from Alcohol by Weight (Volume) Varies with style
Hop Bi erness (IBU) Varies with style
Bre anomyces fermenta on results in a complex Color SRM (EBC) Varies with style
flavor profile. Bre anomyces character, at low to See Copyright-note on page 57
high levels, should be present and expressed as
horsey, goaty, leathery, phenolic, fruity and/or acidic
aromas and flavors. Bre anomyces character may or
may not be dominant. Acidity from Bre anomyces
should be low to medium-low. Cultured yeast strains
may be used in the fermenta on. Beers fermented
with Bre anomyces that do not exhibit a ributes
typical of Bre anomyces fermenta on are
categorized elsewhere. Beers in this style should not
incorporate bacteria or exhibit a bacteria-derived
flavor profile. Diacetyl and DMS should not be
present.

Body: Low to high

Addi onal notes: Fruited versions will exhibit fruit
flavors in balance with other elements. Wood vessels
may be used for fermenta on and aging, but wood-
derived flavors and aromas such as vanillin should
not be present. Residual flavors and aromas
origina ng from liquids previously aged in a barrel
(bourbon, sherry, etc.) should not be present.
Versions exhibi ng a ributes derived from wood or
liquids previously aged in wood are categorized in
Wood-Aged Beer categories. Sour wood- and barrel-
aged versions are categorized in Wood-aged Sour-