Contemporary Belgian-Style Spontaneous Fermented Ale

Color: Gold to very dark Clarity: Cloudiness is acceptable, as these beers are frequently bottle conditioned. Perceived Malt Aroma & Flavor: Sweet malt character is not present. Some versions may exhibit attributes typical of specialty malts. Perceived Hop Aroma & Flavor: Not present to low and can include a cheesy, floral or lavender-like attributes. Perceived Bitterness: Very low Fermentation Characteristics: These unflavored blended and secondary fermented beers may be very dry or mildly sweet and are characterized by intense fruity ester, sour, and acidic attributes. Diacetyl should not be present. Characteristic horsey, goaty, leathery and phenolic aromas and flavors derived from Brettanomyces yeast are often present at moderate levels. Aged beer is often blended with young beer to create this special style. Vanillin and other wood-derived flavors should not be present. Carbonation can be none (flat) to medium. Body: Very low with dry mouthfeel Additional notes: While taking its inspiration from the Traditional Gueuze-style Lambics whose origin is the Brussels area of Belgium, Contemporary BelgianStyle Spontaneous Fermented Ales may incorporate specialty malts, spices or other flavors or fruited combinations that influence the hue, flavor and aroma of the finished beer such that they differ significantly from traditional examples. When using these guidelines as the basis for evaluating entries at competitions, brewers may be asked to provide supplemental information about entries in this category to allow for accurate evaluation of diverse entries. Such information might include the underlying beer style upon which the entry is based, or other information unique to the entry such as non-traditional malts, sweeteners used, other ingredients or processing which influence perceived sensory outcomes. Original Gravity (°Plato) 1.044-1.056 (11-13.8 °Plato) • Apparent Extract/Final Gravity (°Plato) 1.000- 1.010 (0.0-2.6 °Plato) • Alcohol by Weight (Volume) 4.0%-7.0% (5.0%-8.9%) • Hop Bitterness (IBU) 11-23 • Color SRM (EBC) 6-40 (12-80 EBC)