tag:blogger.com,1999:blog-6188763237320269904.post3850546216988483777..comments2023-07-25T01:46:00.927-07:00Comments on Have Beer Will Travel: Amsterdam Day 2The Mad Brewerhttp://www.blogger.com/profile/00571816053417186892noreply@blogger.comBlogger2125tag:blogger.com,1999:blog-6188763237320269904.post-81681704748177468612019-12-06T04:35:21.126-08:002019-12-06T04:35:21.126-08:00Unfortunately this beer was to sour to enjoy
The s...Unfortunately this beer was to sour to enjoy<br />The style descriptions 2019 from the Brewers Association don't mention any sourness:<br /><br />BRITISH ORIGIN ALE STYLES<br />Ordinary Bitter<br />Color: Gold to copper-colored<br />Clarity: Chill haze is allowable at cold<br />temperatures<br />Perceived Malt Aroma & Flavor: Low to<br />medium residual malt sweetness should be<br />present<br />Perceived Hop Aroma & Flavor: Very low to<br />medium-low<br />Perceived Bitterness: Medium<br />Fermentation Characteristics: Mild carbonation<br />traditionally characterizes draft-cask versions,<br />but in bottled versions, a slight increase in<br />carbon dioxide content is acceptable. Fruity<br />esters are acceptable. Diacetyl is usually absent<br />in these beers but may be present at low levels.<br />Body: Low to medium<br />When using these guidelines as the basis for<br />evaluating entries at competitions, competition<br />organizers may choose to create subcategories<br />which reflect English and American hop<br />character.<br />Original Gravity (°Plato) 1.033-1.038 (8.3-9.5<br />°Plato) • Apparent Extract/Final Gravity<br />(°Plato) 1.006-1.012 (1.5-3.1 °Plato) • Alcohol<br />by Weight (Volume) 2.4%-3.3% (3.0%-4.2%) •<br />Hop Bitterness (IBU) 20-35 • Color SRM (EBC)<br />5-12 (10-24 EBC)<br /><br /><br />Special Bitter or Best Bitter<br />Color: Deep gold to deep copper<br />Clarity: Chill haze is acceptable at low<br />temperatures<br />Perceived Malt Aroma & Flavor: Medium<br />residual malt sweetness should be present<br />Perceived Hop Aroma & Flavor: Very low to<br />medium at the brewer's discretion<br />Perceived Bitterness: Medium and not harsh<br />Fermentation Characteristics: Low carbonation<br />traditionally characterizes draft-cask versions,<br />but in bottled versions, a slight increase in<br />carbon dioxide content is acceptable. Fruity esters are acceptable. Diacetyl is usually absent<br />in these beers but may be present at low levels.<br />Body: Medium<br />When using these guidelines as the basis for<br />evaluating entries at competitions, competition<br />organizers may choose to create subcategories<br />which reflect English and American hop<br />character.<br />Original Gravity (°Plato) 1.038-1.045 (9.5-11.2<br />°Plato) • Apparent Extract/Final Gravity<br />(°Plato) 1.006-1.012 (1.5-3.1 °Plato) • Alcohol<br />by Weight (Volume) 3.3%-3.8% (4.2%-4.8%) •<br />Hop Bitterness (IBU) 28-40 • Color SRM (EBC)<br />6-14 (12-28 EBC)<br />Extra Special Bitter<br />Color: Amber to deep copper<br />Clarity: Chill haze is acceptable at low<br />temperatures<br />Perceived Malt Aroma & Flavor: Medium to<br />medium-high<br />Perceived Hop Aroma & Flavor: Medium to<br />medium-high<br />Perceived Bitterness: Medium to medium-high<br />Fermentation Characteristics: Low carbonation<br />traditionally characterizes draft-cask versions,<br />but in bottled versions, a slight increase in<br />carbon dioxide content is acceptable. The<br />overall impression is refreshing and thirst<br />quenching. Fruity esters are acceptable.<br />Diacetyl is usually absent in these beers but<br />may be present at low levels.<br />Body: Medium to full<br />Additional Notes: Entries in this subcategory<br />exhibit hop aroma and flavor attributes typical<br />of traditional English hop varieties.<br />When using these guidelines as the basis for<br />evaluating entries at competitions, competition<br />organizers may choose to create subcategories<br />which reflect English and American hop<br />character.<br />Original Gravity (°Plato) 1.046-1.060<br />(11.4-14.7 °Plato) • Apparent Extract/Final<br />Gravity (°Plato) 1.010-1.016 (2.6-4.1 °Plato) •<br />Alcohol by Weight (Volume) 3.8%-4.6%<br />(4.8%-5.8%) • Hop Bitterness (IBU) 30-45 •<br />Color SRM (EBC) 8-17 (16-34 EBC)Theohttp://beerinformation.nlnoreply@blogger.comtag:blogger.com,1999:blog-6188763237320269904.post-46127553466517182622019-12-06T03:51:36.030-08:002019-12-06T03:51:36.030-08:00Hi Fred,
Michael Jackson would disagree about the ...Hi Fred,<br />Michael Jackson would disagree about the hop acidity note in a bitter, especially highlighting it in his 'style' description:<br /><br />"BITTER - English term for a well-hopped ale, most often on draught. Although examples vary widely, the name implies a depth of hop bitterness. There is usually some acidity in the finish and colour vanes from bronze to deep copper. Basic bitters usually have an alcohol content of around 3.75-4 percent by volume, "Best" or "Special" bitters come in at 4.4 - 7.5, the odd "Extra Special" at about 5.5."<br /><br />About the Amber Mild. It's inspired by turn-of-the-century English X ales/milds which were stronger than their modern counterparts. Unfortunately the term Amber Ale as been fully usurpy by US style brewing in The Netherlands, therefore the fallback to the mild.jannoreply@blogger.com