Belgian-Style Table Beer Style Color: Gold to black. Caramel color is sometimes added to adjust color. Clarity: Beer color may be too dark to perceive. When clarity is perceivable, chill haze is acceptable at low temperatures. Perceived Malt Aroma & Flavor: Mild malt character may be present Perceived Hop Aroma & Flavor: Not present to very low Perceived Bitterness: Very …
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Other Belgian-Style Ale Style Color: May vary widely Clarity: Chill haze is acceptable at low temperatures Perceived Malt Aroma & Flavor: Malt perception may vary widely Perceived Hop Aroma & Flavor: May vary widely Perceived Bitterness: May vary widely Fermentation Characteristics: Phenolic spiciness may be absent or may be present at low levels. Fruity-ester complexity may range from low to medium, …
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Belgian-Style Fruit Lambic Style Color: Often influenced by the color of added fruit Clarity: Cloudiness is acceptable Perceived Malt Aroma & Flavor: Malt sweetness should be absent, but sweetness of fruit may be low to high. Perceived Hop Aroma & Flavor: Hop aroma and flavor is not present. Cheesy hop character should not be present. Perceived Bitterness: Very low Fermentation …
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Contemporary Belgian-Style Spontaneous Fermented Ale Style 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 …
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Traditional Belgian-Style Gueuze Lambic Style Color: Gold to medium amber Clarity: Cloudiness is acceptable, as Gueuze is traditionally bottle conditioned. Perceived Malt Aroma & Flavor: Sweet malt character is not present Perceived Hop Aroma & Flavor: Not present to very low and can include cheesy, floral or lavender-like attributes. Perceived Bitterness: Very low Fermentation Characteristics: These unflavored blended and secondary fermented …
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Belgian-Style Lambic Style Color: Gold to medium amber Clarity: Cloudiness is acceptable Perceived Malt Aroma & Flavor: Sweet malt character should not be present Perceived Hop Aroma & Flavor: Not present to very low, and can include cheesy or floral lavender-like attributes. Hop character is achieved by using stale and aged hops at low rates. Perceived Bitterness: Very low Fermentation …
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Belgian-Style Flanders Oud Bruin or Oud Red Ale Style Color: Copper to very dark. SRM/EBC color values can be misleading because the red spectrum of color is not accurately assessed by these measurement systems. Clarity: Chill haze is acceptable at low temperatures. Some versions may be more highly carbonated. Bottle conditioned versions may appear cloudy when served. …
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Specialty Saison Style Color: Straw to dark brown; may take on hue of fruit(s), darker malts or other ingredients Clarity: Chill haze or slight yeast haze is acceptable Perceived Malt Aroma & Flavor: Typically low to medium-low, but may vary in beers made with specialty malts. Perceived Hop Aroma & Flavor: Low to medium-high Perceived Bitterness: Medium to medium-high Fermentation …
Belgian-Style Saison Style Color: Straw to light amber Clarity: Chill haze or slight yeast haze is acceptable Perceived Malt Aroma & Flavor: Low, but providing foundation for the overall balance. Perceived Hop Aroma & Flavor: Low to medium and characterized by European-type hops: floral, herbal and/or woody traits are common. Perceived Bitterness: Medium-low to medium, but not assertive. Fermentation Characteristics: Fruity …
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Belgian-Style Quadrupel Style Color: Amber to dark brown Clarity: Chill haze is acceptable at low temperatures Perceived Malt Aroma & Flavor: Caramel, dark sugar and malty sweet flavors and aromas can be intense, but not cloying, and should complement fruitiness. Perceived Hop Aroma & Flavor: Not present to very low Perceived Bitterness: Low to medium-low Fermentation Characteristics: Perception of alcohol can …
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