Adambier

Color: Light brown to very dark

Clarity: Beer color may be too dark to perceive. When clarity is perceivable, chill haze is absent.

Perceived Malt Aroma & Flavor: Toast and caramel malt aroma and flavor may be evident. Astringency from highly roasted malt should not be present.

Perceived Hop Aroma & Flavor: Hop aroma and flavor is low. Traditional and non-hybrid varieties of European hops are traditionally used.

Perceived Bitterness: Low to medium

Fermentation Characteristics: A cool ale fermentation is typically used. Extensive aging and acidification of this beer can mask malt and hop character to varying degrees. Aging in barrels may contribute some level of Brettanomycesand lactic character.

Body: Medium to full

Additional Notes:

The style originated in Dortmund and is a strong, dark, hoppy ale which may or may not be sour. It may also be extensively aged in wooden barrels. Traditional versions may have a low or medium-low degree of smokiness. Adambier may or may not use wheat in its formulation. Smoke character may be absent in contemporary versions. Fruited versions of this style would be categorized as Fruited Wood-and Barrel-Aged Sour Beers.

• Color SRM (EBC): 15-35 (30-70 EBC)
• ABV: 7.1%-8.7% (9.0%-11.0%) %
• IBU: 30-50
• AE - Apparent Extract: 1.010-1.020 (2.6-5.1 °Plato)
• OG - Original Gravity: 1.070-1.090 (17.1-21.6 °Plato)