F7
Barnyard nose with bracing acidity. Notes of lemonlime upfront and grapefruit sour on the back end. Full sour mash refermented with brettanomyces.
| Category | Style | ABV | IBU |
|---|---|---|---|
| Hybrid/mixed Beer | Brett Beer | 7.7 | 15 |
Our Thoughts
Today we have "F7" which is a Brett Beer that could be compared to a Very strong Scottish Ale. At a ABV rating of 7.7 this beer hits you like a kick in the face, so watch yourself! This is a beer for those who are tired of light lagers and want something with a little bit of a kick. You will still find a nice crisp taste but a higher IBU profile makes for a great drink.
Brett Beer
Brett Beers are any range of color and may take on the color of added fruits or other ingredients. Chill haze, bacteria 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. Horsey, goaty, leathery, phenolic and light to moderate andor fruity acidic character evolved from Brettanomyces organisms may be evident, not dominant and in balance with other character. Cultured yeast strains may be used in the fermentation. 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 entered in other Wood-Aged Beer categories. Wood- and barrel-aged sour ales should not be entered here and are classified elsewhere.
What does ABV/IBU mean?
ABV
ABV stands for Alcohol By Volume and is listed as a percentage and lets you know how much of your beer is alcohol and how much is other stuff.
IBU
stands for International Bitterness Units measures the bitterness from hops in a beer on a scale of 0 to 100.
Beer Fact of the Day
Frosty glasses will cause your beer to produce more foam.
Get more followers and votes. Join the SteemEngineTeam!