xrisnothing
Member
Can anyone list some commercial examples of the Great American Beerfest's 17A category?
17. American-Belgo-Style Ale
A. Subcategory: Pale American-Belgo-Style Ale
These beers must portray the unique characters imparted by yeasts typically used in fruity and big Belgian-Style ales – These beers are not traditional Belgian styles which are already defined. They are unique beers unto themselves. Notes of banana, berry, apple, sometimes coriander spice-like and/or smoky-phenolic characters should be portrayed with balance of hops and malt character when fermented with such yeast. Hop aroma, flavor and bitterness not usually found in the base style, can be medium to very high and must show the characters of American hop varieties. Color falls in the blonde to amber range. Esters should be at medium to high levels. Diacetyl should not be evident. Chill haze may be evident. Sulfur-like yeast character should be absent. To allow for accurate judging the brewer must provide information that identifies the classic beer style being elaborated upon (if there is one) or other information unique to the entry with regard to flavor, aroma and/or appearance. During registration brewers may specify pouring instructions, choosing normal pouring, quiet pouring, intentional rousing or not rousing yeast.
Original Gravity (°Plato): Varies with style • Apparent Extract/Final Gravity (°Plato): Varies with style • Alcohol by Weight (Volume): Varies with style • Bitterness (IBU): Varies with style • Color SRM (EBC): 5- 15 (10-30 EBC)
17. American-Belgo-Style Ale
A. Subcategory: Pale American-Belgo-Style Ale
These beers must portray the unique characters imparted by yeasts typically used in fruity and big Belgian-Style ales – These beers are not traditional Belgian styles which are already defined. They are unique beers unto themselves. Notes of banana, berry, apple, sometimes coriander spice-like and/or smoky-phenolic characters should be portrayed with balance of hops and malt character when fermented with such yeast. Hop aroma, flavor and bitterness not usually found in the base style, can be medium to very high and must show the characters of American hop varieties. Color falls in the blonde to amber range. Esters should be at medium to high levels. Diacetyl should not be evident. Chill haze may be evident. Sulfur-like yeast character should be absent. To allow for accurate judging the brewer must provide information that identifies the classic beer style being elaborated upon (if there is one) or other information unique to the entry with regard to flavor, aroma and/or appearance. During registration brewers may specify pouring instructions, choosing normal pouring, quiet pouring, intentional rousing or not rousing yeast.
Original Gravity (°Plato): Varies with style • Apparent Extract/Final Gravity (°Plato): Varies with style • Alcohol by Weight (Volume): Varies with style • Bitterness (IBU): Varies with style • Color SRM (EBC): 5- 15 (10-30 EBC)
