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Beer Styles » Traditional Brew
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Brewers Association
Brewers Association
The Brewers Association Beer Style Guidelines are compiled for the Brewers Association by Charlie Papazian, copyright 1993 through and including 2012, with Style Guideline Committee assistance and review by Paul Gatza, Chris Swersey and suggestions from Great American Beer Festival and World Beer Cup judges.
2012 Brewers Association Beer Style Guidelines used with permission of Brewers Association.
http://www.brewersassociation.org
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ABV: varies
IBUs: varies
SRM: varies
OG: varies
FG: varies
There are many excellent and popular beers that are brewed with predominantly traditional ingredients and processes yet their character may distinctively vary from styles currently defined or included in these guidelines. For example a brewer may formulate a dark stout but may use lager yeast rather than ale yeast and dry hop with hops more typically used for German-style pilsener. Or perhaps a beer falls distinctively out of the color, alcohol or bitterness range of defined styles. This category recognizes distinctively undefined beers. They may be light or dark, strong or weak, hoppy or not hoppy.
Comments
Beers brewed with non-traditional hops, malt, yeast or other ingredient that still closely approximate an existing classical category should be entered into the classical category. A short statement by the brewer whether explanatory or poetic often accompanies these beers. For competition purposes, these beers could be grouped as a subcategory of experimental beers.
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