Brett Beer

Brett Beers are any range of color and may take on the color of added fruits or other ingredients. Chill haze and yeast-induced haze are allowable at low to medium levels at any temperature. Moderate to intense yet balanced fruity-ester aromas are evident. In darker versions, roasted malt, caramel-like and chocolate-like aromas are subtly present. Diacetyl and DMS aromas should not be perceived. Hop aroma is evident over a full range from low to high. In darker versions, roasted malt, caramel-like and chocolate-like flavors are subtly present. Fruited versions will exhibit fruit flavors in harmonious balance with other characters. Hop flavor is evident over a full range from low to high. Hop bitterness is evident over a full range from low to high. The evolution of natural acidity develops balanced complexity. Low to high levels of Brettanomyces character should be present, expressed as horsey, goaty, leathery, phenolic, fruity and/or acidic characters, and in balance with other characters. Brettanomyces character may or may not be dominant. Cultured yeast strains may be used in the fermentation. Because some Brettanomyces strains of yeast may not contribute evident and common Brettanomyces character, beers fermented with such yeasts and which do not exhibit such characters would be more appropriately categorized elsewhere, perhaps in a classic beer style. Beers in this style should not use bacteria or exhibit bacteria-derived characters. Moderate to intense yet balanced fruity-ester flavors are evident. Diacetyl and DMS flavors should not be perceived. Wood vessels may be used during the fermentation and aging process, but wood-derived flavors such as vanillin must not be present. Residual flavors that come from liquids previously aged in a barrel such as bourbon or sherry should not be present. Body is evident over a full range from low to high. For purposes of competition entries exhibiting wood-derived characters or characters of liquids previously aged in wood would more appropriately be characterized in other Wood-Aged Beer categories. Wood and Barrel Aged sour ales should not be entered here and are classified elsewhere. A statement provided by the brewer listing a classic or other style of base beer, fruit or any other ingredients if present is essential for accurate assessment at competitions.
IBU (International Bitterness Unit)