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{"sheet":"Brassage","index":0,"n_rows":70,"n_cols":22,"rows_kept":70,"cut":false,"hidden":false,"merged":[[17,8,18,9],[17,10,18,11],[12,10,15,10],[11,10,11,11],[35,10,36,10],[35,11,36,12],[32,8,36,9],[35,13,36,14],[34,11,34,12],[34,13,34,14],[33,13,33,14],[22,11,22,12],[23,13,24,14],[0,15,0,21],[2,15,2,21],[3,15,4,15],[3,16,4,16],[3,17,4,17],[3,18,4,18],[3,19,4,19],[3,20,4,20],[3,21,4,21],[13,0,17,0],[17,14,18,14],[2,12,2,13],[7,12,7,13],[5,12,5,13],[8,9,8,10],[3,5,3,6],[4,5,4,6],[5,5,5,6],[6,5,6,6],[7,5,7,6],[8,5,8,6],[2,8,5,8],[12,7,13,7],[10,13,10,14],[9,10,9,11],[17,13,18,13],[9,5,9,6],[10,5,10,6],[15,5,15,6],[16,5,16,6],[17,5,17,6],[10,10,10,12],[10,8,15,9],[58,0,60,0],[42,0,56,0],[16,2,17,2],[0,0,0,7],[0,8,0,14],[2,1,2,2],[3,1,3,2],[4,1,4,2],[2,9,2,10],[3,9,3,10],[4,9,4,10],[5,9,5,10],[4,12,4,13],[6,12,6,13],[2,5,2,7],[3,12,3,13],[5,0,5,1],[7,9,7,10],[6,9,6,10],[20,13,20,14],[28,13,28,14],[23,11,24,12],[27,11,27,12],[8,12,8,13],[60,1,60,2],[43,10,43,14],[38,10,42,10],[38,8,50,9],[40,1,40,2],[57,10,58,10],[57,12,57,13],[56,13,56,14],[38,5,38,6],[60,8,60,9],[53,13,53,14],[53,11,53,12],[54,13,54,14],[54,11,54,12],[52,13,52,14],[52,11,52,12],[36,0,40,0],[21,5,21,7],[28,11,28,12],[31,0,32,0],[19,0,21,0],[36,1,36,2],[23,0,30,0],[26,8,30,9],[20,8,24,9],[20,11,20,12],[38,1,38,2],[39,1,39,2],[19,3,19,4],[19,5,19,7],[23,10,24,10],[37,1,37,2],[26,11,26,12],[21,11,21,12],[30,10,30,13],[27,13,27,14],[39,5,39,6],[40,5,40,6],[32,11,32,12],[33,11,33,12],[21,3,21,4],[59,1,59,2],[55,13,55,14],[55,11,55,12],[56,11,56,12],[20,3,20,4],[52,8,59,9],[58,12,58,13],[58,1,58,2],[26,13,26,14],[22,13,22,14],[21,13,21,14],[32,13,32,14],[37,5,37,6],[36,5,36,6],[20,5,20,6]]}
["Projet - Irish Stout",null,null,null,null,null,null,null,{"$f":"A1","v":"Projet - Irish Stout"},null,null,null,null,null,null,{"$f":"A1","v":"Projet - Irish Stout"}]
[]
["Style","15B - Irish Stout",null,null,"Brassin","BJCCP 2015 min/max",null,null,"Profil Matériel","Température du malt",null,19,"Température cuve d'empatage",null,70.3,"Sels de brassage"]
["Volume",28,null,"DI",{"$f":"L28","v":1.042677858396905},{"$f":"IF($B$3=\"\",\"\",VLOOKUP($B$3,BJCCP!$A$1:$AH$119,2,FALSE))","v":1.036},null,{"$f":"IF($B$3=\"\",\"\",VLOOKUP($B$3,BJCCP!$A$1:$AH$119,3,FALSE))","v":1.044},null,{"$f":"\"Ratio d'empatage (\"&ROUND((L23+H34/1000+O6*L5)/(H34/1000),2)&\" max)\"","v":"Ratio d'empatage (7,29 max)"},null,3.5,"c*m cuve empatage",null,{"$f":"5.83*500","v":2915},"Nom générique","Nomenclature UICPA","Formule chimique","Ajout en g/L","Ajout Empatage","Ajout Rinçage","Ajout Total"]
["Date","2021-09-25",null,"DF",{"$f":"IF(D5=\"DF\",L28-((L28-1)*MAX(E60,E61)),N61)","v":1.010714276350543},{"$f":"IF($B$3=\"\",\"\",VLOOKUP($B$3,BJCCP!$A$1:$AH$119,4,FALSE))","v":1.0069999999999999},null,{"$f":"IF($B$3=\"\",\"\",VLOOKUP($B$3,BJCCP!$A$1:$AH$119,5,FALSE))","v":1.0109999999999999},null,"Rétention grains",null,1,"Facteur correctif T°empatage",null,{"$f":"-((232.2934*(Brassage!$L$8*100)^2 -7471.1515*(Brassage!$L$8*100)+63999.0441)*0.5*Brassage!$H$34/1000)/((Brassage!$H$34/1000)*(23.9246*Brassage!$L$8*100+1585.0029)+Brassage!$M$10*4185)","v":-1.1584598880465786}]
["Rendement d'empatage",null,0.78,"Couleur",{"$f":"2.9396*((4.23*(C25*H25+C26*H26+C27*H27+C28*H28+C29*H29+C30*H30+C31*H31+C32*H32+C33*H33)/1000)/ L29 )^0.6859","v":75.898421684947422},{"$f":"IF($B$3=\"\",\"\",VLOOKUP($B$3,BJCCP!$A$1:$AH$119,6,FALSE))","v":49.25},null,{"$f":"IF($B$3=\"\",\"\",VLOOKUP($B$3,BJCCP!$A$1:$AH$119,7,FALSE))","v":78.8},null,"Durée d'ébulition",null,60,"Pertes cuve filtration",null,1.2,"Gypse","Sulfate de Calcium","CaSO4",{"$f":"'Profil d''eau'!C36","v":0.28000000000000003},{"$f":"'Profil d''eau'!D36","v":5.2919999999999998},{"$f":"'Profil d''eau'!F36","v":5.6000000000000005},{"$f":"'Profil d''eau'!H36","v":10.891999999999999}]
["Palier 1",64,60,"Amertume",{"$f":"H57","v":32.926108346530945},{"$f":"IF($B$3=\"\",\"\",VLOOKUP($B$3,BJCCP!$A$1:$AH$119,8,FALSE))","v":25},null,{"$f":"IF($B$3=\"\",\"\",VLOOKUP($B$3,BJCCP!$A$1:$AH$119,9,FALSE))","v":45},null,"% d'évaporation/h",null,0.1,"Pertes cuve ébu",null,1,"Sel de table","Chlorure de Sodium","NaCl",{"$f":"'Profil d''eau'!C37","v":0},{"$f":"'Profil d''eau'!D37","v":0},{"$f":"'Profil d''eau'!F37","v":0},{"$f":"'Profil d''eau'!H37","v":0}]
["Palier 2",null,null,"ABV",{"$f":"IF(D8=\"ABV\",1000*(E4-E5)/7.6,(76.08*((E4+(L60/2.57452)/1000)-E5)/(1.775-(E4+(L60/2.57452)/1000))*(E5/0.794)))","v":4.2057344797844687},{"$f":"IF($B$3=\"\",\"\",VLOOKUP($B$3,BJCCP!$A$1:$AH$119,10,FALSE))","v":4},null,{"$f":"IF($B$3=\"\",\"\",VLOOKUP($B$3,BJCCP!$A$1:$AH$119,11,FALSE))","v":4.5},null,"Humidité du malt",null,0.04,"Pertes cuve tampon",null,1,"Sel d'Epsom","Sulfate de Magnésium","MgSO4",{"$f":"'Profil d''eau'!C38","v":7.0000000000000007E-2},{"$f":"'Profil d''eau'!D38","v":1.323},{"$f":"'Profil d''eau'!F38","v":1.4000000000000001},{"$f":"'Profil d''eau'!H38","v":2.7229999999999999}]
["Palier 3",null,null,"vol CO2",1.8,{"$f":"IF($B$3=\"\",\"\",VLOOKUP($B$3,BJCCP!$A$1:$AH$119,20,FALSE))","v":1.5},null,{"$f":"IF($B$3=\"\",\"\",VLOOKUP($B$3,BJCCP!$A$1:$AH$119,21,FALSE))","v":2.2999999999999998},null,"Volume d'eau total",null,{"$f":"M10+M18","v":41.56666666666667},"Pertes fermenteur",null,1.5,"E509","Chlorure de Calcium","CaCl2",{"$f":"'Profil d''eau'!C39","v":0.12},{"$f":"'Profil d''eau'!D39","v":2.2679999999999998},{"$f":"'Profil d''eau'!F39","v":2.4},{"$f":"'Profil d''eau'!H39","v":4.6679999999999993}]
["Mash-Out",78,10,"IBU/DI",{"$f":"E7/((E4-1)*1000)","v":0.77150329429179543},{"$f":"F7/((H4-1)*1000)","v":0.56818181818181768},null,{"$f":"H7/((F4-1)*1000)","v":1.2499999999999991},"Chauffe Directe",100,"Eau d'empatage",null,{"$f":"H34*L4/1000","v":19.95},"à",{"$f":"B7+O5+(((H34/1000)*(23.9246*L8*100+1585.0029))*(B7 - L3)+(O4*(B7-O3)))/(M10 *4185)","v":67.785026467627546},"Bicarbonate de soude","Hydrogénocarbonate de Sodium","NaHCO3",{"$f":"'Profil d''eau'!C40","v":0},{"$f":"'Profil d''eau'!D40","v":0},{"$f":"'Profil d''eau'!F40","v":0},{"$f":"'Profil d''eau'!H40","v":0}]
["Total hors MO",{"$f":"B7*C7/C11+B8*C8/C11+B9*C9/C11","v":64},{"$f":"SUM(C7:C9)","v":60},"RBR : IBU/RE",{"$f":"E7/(0.1808*(259-(259/E4))+(0.8192*(259-(259/E5))))","v":7.9037880260890914},{"$f":"F7/(0.1808*(259-(259/H4))+(0.8192*(259-(259/F5))))","v":7.2496432372411741},null,{"$f":"H7/(0.1808*(259-(259/F4))+(0.8192*(259-(259/H5))))","v":11.433777330987724},"Empatage",null,"Volume de la maische à l'empatage",null,null,{"$f":"IF(I10=\"Infusion\",H35/1000*1.65+(M10-H35/1000),H35/1000*1.65+(M10-H35/1000))","v":23.655000000000001},null,"Craie/Desacid/Blanc de Medon","Carbonate de Calcium","CaCO3",{"$f":"'Profil d''eau'!C41","v":0.02},{"$f":"'Profil d''eau'!D41","v":0.378},{"$f":"'Profil d''eau'!F41","v":0.4},{"$f":"'Profil d''eau'!H41","v":0.77800000000000002}]
["x","x","x","x","x","x","x","x",null,null,"pH 25°C",null,{"$f":"VLOOKUP(K12,F16:H18,3,FALSE)","v":5.5549417654640552},"ph réel",{"$f":"IF($I$10=\"Chauffe Directe\",\"\",IF($I$10=\"Infusion\",M10,\"\"))","v":""}]
["BJCCP",{"$f":"IF($B$3=\"\",\"\",VLOOKUP($B$3,BJCCP!$A$1:$AH$119,22,FALSE))","v":"50-75"},{"$f":"IF($B$3=\"\",\"\",VLOOKUP($B$3,BJCCP!$A$1:$AH$119,23,FALSE))","v":"0-30"},{"$f":"IF($B$3=\"\",\"\",VLOOKUP($B$3,BJCCP!$A$1:$AH$119,24,FALSE))","v":"80-150"},{"$f":"IF($B$3=\"\",\"\",VLOOKUP($B$3,BJCCP!$A$1:$AH$119,25,FALSE))","v":"50-150"},{"$f":"IF($B$3=\"\",\"\",VLOOKUP($B$3,BJCCP!$A$1:$AH$119,26,FALSE))","v":"50-100"}," (0-250)","Profil utilisé",null,null,"Profil",{"$f":"A7","v":"Palier 1"},{"$f":"B7","v":64},{"$f":"IF(C7=0,\"\",C7)","v":60},{"$f":"IF($I$10=\"Chauffe Directe\",\"\",IF($I$10=\"Infusion\",((M14-M13)*(0.41*$H$34/1000+($M$10))/($J$10-M14)),(M14-M13)/($J$10-M13)*$N$11))","v":""}]
["Eau","Ca (50-150)","Mg (10-40)","Na (0-150)","SO4 (50-250)","Cl (0-250)","HCO3",null,null,null,null,{"$f":"A8","v":"Palier 2"},{"$f":"IF($I$10=\"Chauffe Directe\",IF(B8=0,\"\",B8),IF(B8=0,M13,B8))","v":""},{"$f":"IF(C8=0,\"\",C8)","v":""},{"$f":"IF($I$10=\"Chauffe Directe\",\"\",IF($I$10=\"Infusion\",((M15-M14)*(0.41*$H$34/1000+($M$10+O13))/(J10-M15)),(M15-M14)/($J$10-M14)*$N$11))","v":""},{"$f":"VLOOKUP(K12,F16:H18,2,FALSE)","v":0}]
[null,50,20,60,50,175,170,"Stout - Porter",null,null,null,{"$f":"A9","v":"Palier 3"},{"$f":"IF($I$10=\"Chauffe Directe\",IF(B9=0,\"\",B9),IF(B9=0,M14,B9))","v":""},{"$f":"IF(C9=0,\"\",C9)","v":""},{"$f":"IF($I$10=\"Chauffe Directe\",\"\",IF($I$10=\"Infusion\",((M16-M15)*(0.41*$H$34/1000+($M$10+O13+O14))/(J10-M16)),(M16-M15)/($J$10-M15)*$N$11))","v":""}]
[null,{"$f":"B15/20","v":2.5},{"$f":"C15/12.15","v":1.6460905349794239},"A. Totale","A. Résiduelle","pH 25°C",null,{"$f":"D34+H21*0.084","v":5.5549417654640552},null,null,null,{"$f":"A10","v":"Mash-Out"},{"$f":"IF($I$10=\"Chauffe Directe\",IF(B10=0,\"\",B10),IF(B10=0,M15,B10))","v":78},{"$f":"IF(C10=0,\"\",C10)","v":10},{"$f":"IF(I10=\"Infusion\",SUM(O12:O15),\"\")","v":""}]
[null,"ratio SO4/Cl",{"$f":"INDEX({\"Extrêmement maltée\";\"Très maltée\";\"Maltée\";\"Equilibrée\";\"Légèrement amère\";\"Amère\";\"Très amère\";\"Extrêmement amère\";\"Hors-Limites\"},MATCH(B18,{0;0.4;0.6;0.8;1.5;2;6;8;18},1))","v":"Extrêmement maltée"},{"$f":"G15/1.22","v":139.34426229508196},{"$f":"D17-(B15/1.4+C15/1.7)","v":91.865270698443311},"pH 65°C",null,{"$f":"H16-0.35","v":5.2049417654640555},"x","x","x","x","x","x","x"]
[null,{"$f":"E15/F15","v":0.2857142857142857},null,{"$f":"G15/61","v":2.7868852459016393},{"$f":"D18-(B16/3.5)-(C16/7)","v":1.8374437409045787},"pH Ez-water",null,{"$f":"D34+(0.1085*(M10/3.785412)/(H34*2.20462/1000)+0.013)*F21/50","v":5.4730805122869119},"Rinçage",null,"Eau de rinçage",null,{"$f":"IF($I$10=\"Infusion\",L23-O16+H34*L5/1000+O6,L23-M10+H34*L5/1000+O6)","v":21.616666666666671},"Densité fin de rinçage"]
["x","x","x","x","x","x","x","x",null,null,null,null,78]
["Acide Lactique","Concentration","Quantié","Alcalinité totale corrigée",null,"A. Résiduelle corrigée",null,null,"x","x","x","x","x","x","x"]
[null,0.8,2,{"$f":"D17-(176.1*B21*C21*2)/(M10*0.264172)","v":32.419165989063984},null,{"$f":"D21-(B15/1.4+C15/1.7)","v":-15.059825607574673},null,{"$f":"E18-B22/M10","v":0.76476203664392717},"Pré-ébullition",null,null,"Théorique",null,"Réel"]
[null,{"$f":"C21*VLOOKUP(B21,Paramètres!H45:I48,2,FALSE)","v":21.4},"BJCCP =>",{"$f":"IF($B$3=\"\",\"\",VLOOKUP($B$3,BJCCP!$A$1:$AH$119,27,FALSE))","v":"<100"},null,{"$f":"IF($B$3=\"\",\"\",VLOOKUP($B$3,BJCCP!$A$1:$AH$119,28,FALSE))","v":"30-90"},null,null,null,null,"Densité",{"$f":"1+(((E34*C6*H34))/(2.57452*L23)/1000)","v":1.0384100725572145}]
["x","x","x","x","x","x","x","x",null,null,"Volume",{"$f":"((B4+O7+O8)/(1-L7*L6/60))*(1+0.04)","v":34.666666666666671}]
["Grains","Type","EBC","pH","Rmax théo","% max","%","Poids",null,null,"Rendement d'empatage",{"$f":"C6","v":0.78},null,{"$f":"(2.57452*(N22-1)*N23*1000)/(H34*E34)","v":0}]
[null,"Pale ale Château",{"$f":"IF(B25=\"\",0,VLOOKUP(B25,Paramètres!$A$1:$E$300,3,FALSE))","v":8.5},{"$f":"IF(B25=\"\",0,VLOOKUP(B25,Paramètres!$A$1:$E$300,5,FALSE))","v":5.7},{"$f":"IF(B25=\"\",0,VLOOKUP(B25,Paramètres!$A$1:$E$300,2,FALSE))","v":0.81},{"$f":"IF(B25=\"\",0,VLOOKUP(B25,Paramètres!$A$1:$E$300,4,FALSE))","v":1},{"$f":"H25/$H$35","v":0.70175438596491224},4000]
[null,"Avoine (flocons)",{"$f":"IF(B26=\"\",0,VLOOKUP(B26,Paramètres!$A$1:$E$300,3,FALSE))","v":5},{"$f":"IF(B26=\"\",0,VLOOKUP(B26,Paramètres!$A$1:$E$300,5,FALSE))","v":5.2},{"$f":"IF(B26=\"\",0,VLOOKUP(B26,Paramètres!$A$1:$E$300,2,FALSE))","v":0.7},{"$f":"IF(B26=\"\",0,VLOOKUP(B26,Paramètres!$A$1:$E$300,4,FALSE))","v":0.25},0.17543859649122806,1000,"x","x","x","x","x","x","x"]
[null,"Château Roasted Barley",{"$f":"IF(B27=\"\",0,VLOOKUP(B27,Paramètres!$A$1:$E$300,3,FALSE))","v":1150},{"$f":"IF(B27=\"\",0,VLOOKUP(B27,Paramètres!$A$1:$E$300,5,FALSE))","v":4.71},{"$f":"IF(B27=\"\",0,VLOOKUP(B27,Paramètres!$A$1:$E$300,2,FALSE))","v":0.65},{"$f":"IF(B27=\"\",0,VLOOKUP(B27,Paramètres!$A$1:$E$300,4,FALSE))","v":0.05},0.12280701754385964,700,"Post-ébullition",null,null,"Théorique",null,"Réel"]
[null,null,{"$f":"IF(B28=\"\",0,VLOOKUP(B28,Paramètres!$A$1:$E$300,3,FALSE))","v":0},{"$f":"IF(B28=\"\",0,VLOOKUP(B28,Paramètres!$A$1:$E$300,5,FALSE))","v":0},{"$f":"IF(B28=\"\",0,VLOOKUP(B28,Paramètres!$A$1:$E$300,2,FALSE))","v":0},{"$f":"IF(B28=\"\",0,VLOOKUP(B28,Paramètres!$A$1:$E$300,4,FALSE))","v":0},0,null,null,null,"Densité",{"$f":"1+(((E34*C6*H34)+(E32*H32+E33*H33))/(2.57452*L29)/1000)","v":1.042677858396905}]
[null,null,{"$f":"IF(B29=\"\",0,VLOOKUP(B29,Paramètres!$A$1:$E$300,3,FALSE))","v":0},{"$f":"IF(B29=\"\",0,VLOOKUP(B29,Paramètres!$A$1:$E$300,5,FALSE))","v":0},{"$f":"IF(B29=\"\",0,VLOOKUP(B29,Paramètres!$A$1:$E$300,2,FALSE))","v":0},{"$f":"IF(B29=\"\",0,VLOOKUP(B29,Paramètres!$A$1:$E$300,4,FALSE))","v":0},0,null,null,null,"Volume",{"$f":"L23*(1-L7*L6/60)","v":31.200000000000006}]
[null,null,{"$f":"IF(B30=\"\",0,VLOOKUP(B30,Paramètres!$A$1:$E$300,3,FALSE))","v":0},{"$f":"IF(B30=\"\",0,VLOOKUP(B30,Paramètres!$A$1:$E$300,5,FALSE))","v":0},{"$f":"IF(B30=\"\",0,VLOOKUP(B30,Paramètres!$A$1:$E$300,2,FALSE))","v":0},{"$f":"IF(B30=\"\",0,VLOOKUP(B30,Paramètres!$A$1:$E$300,4,FALSE))","v":0},0,null,null,null,"Evaporation",{"$f":"L7*100","v":10},{"$f":"L7*L23*L6/60","v":3.4666666666666672},{"$f":"((N23-N29)/N23)*100*60/L6","v":{"$error":"#DIV/0!"}},{"$f":"N30/100*N23","v":{"$error":"#DIV/0!"}}]
[null,null,{"$f":"IF(B31=\"\",0,VLOOKUP(B31,Paramètres!$A$1:$E$300,3,FALSE))","v":0},{"$f":"IF(B31=\"\",0,VLOOKUP(B31,Paramètres!$A$1:$E$300,5,FALSE))","v":0},{"$f":"IF(B31=\"\",0,VLOOKUP(B31,Paramètres!$A$1:$E$300,2,FALSE))","v":0},{"$f":"IF(B31=\"\",0,VLOOKUP(B31,Paramètres!$A$1:$E$300,4,FALSE))","v":0},0,null,null,null,"Vérif' : Différence quantité de sucre pré et post-ébu",null,null,null,{"$f":"((N22-1)*1000)*N23*2.57452-((N28-1)*1000)*N29*2.57452","v":0}]
["Sucres",null,{"$f":"IF(B32=\"\",0,VLOOKUP(B32,Paramètres!$F$18:$I$31,3,FALSE))","v":0},null,{"$f":"IF(B32=\"\",0,VLOOKUP(B32,Paramètres!$F$18:$I$31,2,FALSE))","v":0},null,0,null,"x","x","x","x","x","x","x"]
[null,null,{"$f":"IF(B33=\"\",0,VLOOKUP(B33,Paramètres!$F$18:$I$31,3,FALSE))","v":0},null,{"$f":"IF(B33=\"\",0,VLOOKUP(B33,Paramètres!$F$18:$I$31,2,FALSE))","v":0},null,0,null,"En fermenteur",null,null,"Théorique",null,"Réel"]
["Total","grains",{"$f":"2.9396*((4.23*(C25*H25+C26*H26+C27*H27+C28*H28+C29*H29+C30*H30+C31*H31)/1000)/ L29 )^0.6859","v":75.898421684947422},{"$f":"(D25*H25+D26*H26+D27*H27+D28*H28+D29*H29+D30*H30+D31*H31)/H34","v":5.4907017543859649},{"$f":"(E25*H25+E26*H26+E27*H27+E28*H28+E29*H29+E30*H30+E31*H31)/H34","v":0.77105263157894732},null,{"$f":"SUM(G25:G31)","v":1},{"$f":"SUM(H25:H31)","v":5700},null,null,"DI",{"$f":"L28","v":1.042677858396905}]
["Total","général",{"$f":"L8","v":0.04},{"$f":"D34","v":5.4907017543859649},{"$f":"E25*G25+E26*G26+E27*G27+E28*G28+E29*G29+E30*G30+E31*G31+E32*G32+E33*G33","v":0.77105263157894732},null,{"$f":"SUM(G25:G31)+G32+G33","v":1},{"$f":"SUM(H25:H31)+H32+H33","v":5700},null,null,"Volume",{"$f":"L29*(1-0.04)-O8-O7","v":27.952000000000005}]
["x","x","x","x","x","x","x","x",null,null,"Efficacité du brassage",{"$f":"(2.57452*L35*(L34-1)*1000)/(E35*H35)","v":0.69879999999999864},null,{"$f":"(2.57452*N35*(N34-1)*1000)/(E35*H35)","v":0}]
["Autre","Type",null,"Utilisation","Durée","Quantité",null,"Notes"]
[null,null,null,null,null,null,null,null,"x","x","x","x","x","x","x"]
[null,null,null,null,null,null,null,null,"Fermentation",null,"Profil","T°C","Durée","Fin théorique","Fin réelle"]
[null,null,null,null,null,null,null,null,null,null,null,20,28,{"$f":"B5+M40","v":"2021-10-23"}]
[null,null,null,null,null,null,null,null,null,null,null,2,2,{"$f":"IF(M41=\"\",\"\",N40+M41)","v":"2021-10-25"}]
["x","x","x","x","x","x","x","x",null,null,null,null,null,{"$f":"IF(M42=\"\",\"\",N41+M42)","v":""}]
["Houblons","Type","Acide Alpha","Utilisation","Durée","Poids","g/L","IBUs",null,null,null,null,null,{"$f":"IF(M43=\"\",\"\",N42+M43)","v":""}]
[null,"Magnum",0.13900000000000001,"Ebullition",60,30,{"$f":"F44/$B$4","v":1.0714285714285714},{"$f":"IFERROR(IF(D44=\"Ebullition\",((1.65*(0.000125^($L$28-1))*((1-EXP(-0.04*E44))/4.15))*C44*F44*1000)/($L$29)*Paramètres!$H$2,IF(D44=\"DH\",((1.65*(0.000125^($L$28-1))*((1-EXP(-0.04*E44))/4.15))*C44*F44*1000)/($L$29)*Paramètres!$H$3,IF(D44=\"Hop-stand\",((1.65*(0.000125^($L$28-1))*((1-EXP(-0.04*E44))/4.15))*C44*F44*1000)/($L$29)*Paramètres!$H$4,IF(D44=\"FWH\",((1.65*(0.000125^($L$28-1))*((1-EXP(-0.04*E44))/4.15))*C44*F44*1000)/($L$29)*Paramètres!$H$5,IF(D44=\"Mash-hop\",((1.65*(0.000125^($L$28-1))*((1-EXP(-0.04*E44))/4.15))*C44*F44*1000)/($L$29)*Paramètres!$H$6,IF(D44=\"Flame-out\",((1.65*(0.000125^($L$28-1))*((1-EXP(-0.04*E44))/4.15))*C44*F44*1000)/($L$29)*Paramètres!$H$7,\"\")))))),0)","v":32.926108346530945},null,null,"Suivi de la fermentation"]
[null,null,null,null,null,null,{"$f":"F45/$B$4","v":0},{"$f":"IFERROR(IF(D45=\"Ebullition\",((1.65*(0.000125^($L$28-1))*((1-EXP(-0.04*E45))/4.15))*C45*F45*1000)/($L$29)*Paramètres!$H$2,IF(D45=\"DH\",((1.65*(0.000125^($L$28-1))*((1-EXP(-0.04*E45))/4.15))*C45*F45*1000)/($L$29)*Paramètres!$H$3,IF(D45=\"Hop-stand\",((1.65*(0.000125^($L$28-1))*((1-EXP(-0.04*E45))/4.15))*C45*F45*1000)/($L$29)*Paramètres!$H$4,IF(D45=\"FWH\",((1.65*(0.000125^($L$28-1))*((1-EXP(-0.04*E45))/4.15))*C45*F45*1000)/($L$29)*Paramètres!$H$5,IF(D45=\"Mash-hop\",((1.65*(0.000125^($L$28-1))*((1-EXP(-0.04*E45))/4.15))*C45*F45*1000)/($L$29)*Paramètres!$H$6,IF(D45=\"Flame-out\",((1.65*(0.000125^($L$28-1))*((1-EXP(-0.04*E45))/4.15))*C45*F45*1000)/($L$29)*Paramètres!$H$7,\"\")))))),0)","v":""},null,null,"Date","Brix","Densité","Atténuation","Progression"]
[null,null,null,null,null,null,0,{"$f":"IFERROR(IF(D46=\"Ebullition\",((1.65*(0.000125^($L$28-1))*((1-EXP(-0.04*E46))/4.15))*C46*F46*1000)/($L$29)*Paramètres!$H$2,IF(D46=\"DH\",((1.65*(0.000125^($L$28-1))*((1-EXP(-0.04*E46))/4.15))*C46*F46*1000)/($L$29)*Paramètres!$H$3,IF(D46=\"Hop-stand\",((1.65*(0.000125^($L$28-1))*((1-EXP(-0.04*E46))/4.15))*C46*F46*1000)/($L$29)*Paramètres!$H$4,IF(D46=\"FWH\",((1.65*(0.000125^($L$28-1))*((1-EXP(-0.04*E46))/4.15))*C46*F46*1000)/($L$29)*Paramètres!$H$5,IF(D46=\"Mash-hop\",((1.65*(0.000125^($L$28-1))*((1-EXP(-0.04*E46))/4.15))*C46*F46*1000)/($L$29)*Paramètres!$H$6,IF(D46=\"Flame-out\",((1.65*(0.000125^($L$28-1))*((1-EXP(-0.04*E46))/4.15))*C46*F46*1000)/($L$29)*Paramètres!$H$7,\"\")))))),0)","v":""},null,null,null,null,{"$f":"IF(L46=0,\"\",1-0.000856829*(-616.868 + 1111.14 * $N$34- 630.272 * $N$34^ 2+135.997 *$N$34^3)+0.00349412*(L46/1.04))","v":""},{"$f":"IF(M46=\"\",\"\",($N$34-M46)/($N$34-1))","v":""},{"$f":"IF(N46=\"\",\"\",N46/$L$56)","v":""}]
[null,null,null,null,null,null,0,{"$f":"IFERROR(IF(D47=\"Ebullition\",((1.65*(0.000125^($L$28-1))*((1-EXP(-0.04*E47))/4.15))*C47*F47*1000)/($L$29)*Paramètres!$H$2,IF(D47=\"DH\",((1.65*(0.000125^($L$28-1))*((1-EXP(-0.04*E47))/4.15))*C47*F47*1000)/($L$29)*Paramètres!$H$3,IF(D47=\"Hop-stand\",((1.65*(0.000125^($L$28-1))*((1-EXP(-0.04*E47))/4.15))*C47*F47*1000)/($L$29)*Paramètres!$H$4,IF(D47=\"FWH\",((1.65*(0.000125^($L$28-1))*((1-EXP(-0.04*E47))/4.15))*C47*F47*1000)/($L$29)*Paramètres!$H$5,IF(D47=\"Mash-hop\",((1.65*(0.000125^($L$28-1))*((1-EXP(-0.04*E47))/4.15))*C47*F47*1000)/($L$29)*Paramètres!$H$6,IF(D47=\"Flame-out\",((1.65*(0.000125^($L$28-1))*((1-EXP(-0.04*E47))/4.15))*C47*F47*1000)/($L$29)*Paramètres!$H$7,\"\")))))),0)","v":""},null,null,null,null,"","",""]
[null,null,null,null,null,null,0,{"$f":"IFERROR(IF(D48=\"Ebullition\",((1.65*(0.000125^($L$28-1))*((1-EXP(-0.04*E48))/4.15))*C48*F48*1000)/($L$29)*Paramètres!$H$2,IF(D48=\"DH\",((1.65*(0.000125^($L$28-1))*((1-EXP(-0.04*E48))/4.15))*C48*F48*1000)/($L$29)*Paramètres!$H$3,IF(D48=\"Hop-stand\",((1.65*(0.000125^($L$28-1))*((1-EXP(-0.04*E48))/4.15))*C48*F48*1000)/($L$29)*Paramètres!$H$4,IF(D48=\"FWH\",((1.65*(0.000125^($L$28-1))*((1-EXP(-0.04*E48))/4.15))*C48*F48*1000)/($L$29)*Paramètres!$H$5,IF(D48=\"Mash-hop\",((1.65*(0.000125^($L$28-1))*((1-EXP(-0.04*E48))/4.15))*C48*F48*1000)/($L$29)*Paramètres!$H$6,IF(D48=\"Flame-out\",((1.65*(0.000125^($L$28-1))*((1-EXP(-0.04*E48))/4.15))*C48*F48*1000)/($L$29)*Paramètres!$H$7,\"\")))))),0)","v":""},null,null,null,null,"","",""]
[null,null,null,null,null,null,0,{"$f":"IFERROR(IF(D49=\"Ebullition\",((1.65*(0.000125^($L$28-1))*((1-EXP(-0.04*E49))/4.15))*C49*F49*1000)/($L$29)*Paramètres!$H$2,IF(D49=\"DH\",((1.65*(0.000125^($L$28-1))*((1-EXP(-0.04*E49))/4.15))*C49*F49*1000)/($L$29)*Paramètres!$H$3,IF(D49=\"Hop-stand\",((1.65*(0.000125^($L$28-1))*((1-EXP(-0.04*E49))/4.15))*C49*F49*1000)/($L$29)*Paramètres!$H$4,IF(D49=\"FWH\",((1.65*(0.000125^($L$28-1))*((1-EXP(-0.04*E49))/4.15))*C49*F49*1000)/($L$29)*Paramètres!$H$5,IF(D49=\"Mash-hop\",((1.65*(0.000125^($L$28-1))*((1-EXP(-0.04*E49))/4.15))*C49*F49*1000)/($L$29)*Paramètres!$H$6,IF(D49=\"Flame-out\",((1.65*(0.000125^($L$28-1))*((1-EXP(-0.04*E49))/4.15))*C49*F49*1000)/($L$29)*Paramètres!$H$7,\"\")))))),0)","v":""},null,null,null,null,"","",""]
[null,null,null,null,null,null,0,{"$f":"IFERROR(IF(D50=\"Ebullition\",((1.65*(0.000125^($L$28-1))*((1-EXP(-0.04*E50))/4.15))*C50*F50*1000)/($L$29)*Paramètres!$H$2,IF(D50=\"DH\",((1.65*(0.000125^($L$28-1))*((1-EXP(-0.04*E50))/4.15))*C50*F50*1000)/($L$29)*Paramètres!$H$3,IF(D50=\"Hop-stand\",((1.65*(0.000125^($L$28-1))*((1-EXP(-0.04*E50))/4.15))*C50*F50*1000)/($L$29)*Paramètres!$H$4,IF(D50=\"FWH\",((1.65*(0.000125^($L$28-1))*((1-EXP(-0.04*E50))/4.15))*C50*F50*1000)/($L$29)*Paramètres!$H$5,IF(D50=\"Mash-hop\",((1.65*(0.000125^($L$28-1))*((1-EXP(-0.04*E50))/4.15))*C50*F50*1000)/($L$29)*Paramètres!$H$6,IF(D50=\"Flame-out\",((1.65*(0.000125^($L$28-1))*((1-EXP(-0.04*E50))/4.15))*C50*F50*1000)/($L$29)*Paramètres!$H$7,\"\")))))),0)","v":""},null,null,null,null,"","",""]
[null,null,null,null,null,null,0,{"$f":"IFERROR(IF(D51=\"Ebullition\",((1.65*(0.000125^($L$28-1))*((1-EXP(-0.04*E51))/4.15))*C51*F51*1000)/($L$29)*Paramètres!$H$2,IF(D51=\"DH\",((1.65*(0.000125^($L$28-1))*((1-EXP(-0.04*E51))/4.15))*C51*F51*1000)/($L$29)*Paramètres!$H$3,IF(D51=\"Hop-stand\",((1.65*(0.000125^($L$28-1))*((1-EXP(-0.04*E51))/4.15))*C51*F51*1000)/($L$29)*Paramètres!$H$4,IF(D51=\"FWH\",((1.65*(0.000125^($L$28-1))*((1-EXP(-0.04*E51))/4.15))*C51*F51*1000)/($L$29)*Paramètres!$H$5,IF(D51=\"Mash-hop\",((1.65*(0.000125^($L$28-1))*((1-EXP(-0.04*E51))/4.15))*C51*F51*1000)/($L$29)*Paramètres!$H$6,IF(D51=\"Flame-out\",((1.65*(0.000125^($L$28-1))*((1-EXP(-0.04*E51))/4.15))*C51*F51*1000)/($L$29)*Paramètres!$H$7,\"\")))))),0)","v":""},null,null,null,null,"","",""]
[null,null,null,null,null,null,0,{"$f":"IFERROR(IF(D52=\"Ebullition\",((1.65*(0.000125^($L$28-1))*((1-EXP(-0.04*E52))/4.15))*C52*F52*1000)/($L$29)*Paramètres!$H$2,IF(D52=\"DH\",((1.65*(0.000125^($L$28-1))*((1-EXP(-0.04*E52))/4.15))*C52*F52*1000)/($L$29)*Paramètres!$H$3,IF(D52=\"Hop-stand\",((1.65*(0.000125^($L$28-1))*((1-EXP(-0.04*E52))/4.15))*C52*F52*1000)/($L$29)*Paramètres!$H$4,IF(D52=\"FWH\",((1.65*(0.000125^($L$28-1))*((1-EXP(-0.04*E52))/4.15))*C52*F52*1000)/($L$29)*Paramètres!$H$5,IF(D52=\"Mash-hop\",((1.65*(0.000125^($L$28-1))*((1-EXP(-0.04*E52))/4.15))*C52*F52*1000)/($L$29)*Paramètres!$H$6,IF(D52=\"Flame-out\",((1.65*(0.000125^($L$28-1))*((1-EXP(-0.04*E52))/4.15))*C52*F52*1000)/($L$29)*Paramètres!$H$7,\"\")))))),0)","v":""},"x","x","x","x","x","x","x"]
[null,null,null,null,null,null,0,{"$f":"IFERROR(IF(D53=\"Ebullition\",((1.65*(0.000125^($L$28-1))*((1-EXP(-0.04*E53))/4.15))*C53*F53*1000)/($L$29)*Paramètres!$H$2,IF(D53=\"DH\",((1.65*(0.000125^($L$28-1))*((1-EXP(-0.04*E53))/4.15))*C53*F53*1000)/($L$29)*Paramètres!$H$3,IF(D53=\"Hop-stand\",((1.65*(0.000125^($L$28-1))*((1-EXP(-0.04*E53))/4.15))*C53*F53*1000)/($L$29)*Paramètres!$H$4,IF(D53=\"FWH\",((1.65*(0.000125^($L$28-1))*((1-EXP(-0.04*E53))/4.15))*C53*F53*1000)/($L$29)*Paramètres!$H$5,IF(D53=\"Mash-hop\",((1.65*(0.000125^($L$28-1))*((1-EXP(-0.04*E53))/4.15))*C53*F53*1000)/($L$29)*Paramètres!$H$6,IF(D53=\"Flame-out\",((1.65*(0.000125^($L$28-1))*((1-EXP(-0.04*E53))/4.15))*C53*F53*1000)/($L$29)*Paramètres!$H$7,\"\")))))),0)","v":""},"Embouteillage",null,"2020-06-17","Théorique",null,"Réel"]
[null,null,null,null,null,null,0,{"$f":"IFERROR(IF(D54=\"Ebullition\",((1.65*(0.000125^($L$28-1))*((1-EXP(-0.04*E54))/4.15))*C54*F54*1000)/($L$29)*Paramètres!$H$2,IF(D54=\"DH\",((1.65*(0.000125^($L$28-1))*((1-EXP(-0.04*E54))/4.15))*C54*F54*1000)/($L$29)*Paramètres!$H$3,IF(D54=\"Hop-stand\",((1.65*(0.000125^($L$28-1))*((1-EXP(-0.04*E54))/4.15))*C54*F54*1000)/($L$29)*Paramètres!$H$4,IF(D54=\"FWH\",((1.65*(0.000125^($L$28-1))*((1-EXP(-0.04*E54))/4.15))*C54*F54*1000)/($L$29)*Paramètres!$H$5,IF(D54=\"Mash-hop\",((1.65*(0.000125^($L$28-1))*((1-EXP(-0.04*E54))/4.15))*C54*F54*1000)/($L$29)*Paramètres!$H$6,IF(D54=\"Flame-out\",((1.65*(0.000125^($L$28-1))*((1-EXP(-0.04*E54))/4.15))*C54*F54*1000)/($L$29)*Paramètres!$H$7,\"\")))))),0)","v":""},null,null,"Volume",{"$f":"L35-O9","v":26.452000000000005}]
[null,null,null,null,null,null,0,{"$f":"IFERROR(IF(D55=\"Ebullition\",((1.65*(0.000125^($L$28-1))*((1-EXP(-0.04*E55))/4.15))*C55*F55*1000)/($L$29)*Paramètres!$H$2,IF(D55=\"DH\",((1.65*(0.000125^($L$28-1))*((1-EXP(-0.04*E55))/4.15))*C55*F55*1000)/($L$29)*Paramètres!$H$3,IF(D55=\"Hop-stand\",((1.65*(0.000125^($L$28-1))*((1-EXP(-0.04*E55))/4.15))*C55*F55*1000)/($L$29)*Paramètres!$H$4,IF(D55=\"FWH\",((1.65*(0.000125^($L$28-1))*((1-EXP(-0.04*E55))/4.15))*C55*F55*1000)/($L$29)*Paramètres!$H$5,IF(D55=\"Mash-hop\",((1.65*(0.000125^($L$28-1))*((1-EXP(-0.04*E55))/4.15))*C55*F55*1000)/($L$29)*Paramètres!$H$6,IF(D55=\"Flame-out\",((1.65*(0.000125^($L$28-1))*((1-EXP(-0.04*E55))/4.15))*C55*F55*1000)/($L$29)*Paramètres!$H$7,\"\")))))),0)","v":""},null,null,"DF",{"$f":"L28-((L28-1)*MAX(E60,E61))","v":1.010714276350543}]
[null,null,null,null,null,null,0,{"$f":"IFERROR(IF(D56=\"Ebullition\",((1.65*(0.000125^($L$28-1))*((1-EXP(-0.04*E56))/4.15))*C56*F56*1000)/($L$29)*Paramètres!$H$2,IF(D56=\"DH\",((1.65*(0.000125^($L$28-1))*((1-EXP(-0.04*E56))/4.15))*C56*F56*1000)/($L$29)*Paramètres!$H$3,IF(D56=\"Hop-stand\",((1.65*(0.000125^($L$28-1))*((1-EXP(-0.04*E56))/4.15))*C56*F56*1000)/($L$29)*Paramètres!$H$4,IF(D56=\"FWH\",((1.65*(0.000125^($L$28-1))*((1-EXP(-0.04*E56))/4.15))*C56*F56*1000)/($L$29)*Paramètres!$H$5,IF(D56=\"Mash-hop\",((1.65*(0.000125^($L$28-1))*((1-EXP(-0.04*E56))/4.15))*C56*F56*1000)/($L$29)*Paramètres!$H$6,IF(D56=\"Flame-out\",((1.65*(0.000125^($L$28-1))*((1-EXP(-0.04*E56))/4.15))*C56*F56*1000)/($L$29)*Paramètres!$H$7,\"\")))))),0)","v":""},null,null,"Atténuation",{"$f":"L80","v":0},null,{"$f":"(N34-N55)/(N34-1)","v":0}]
[null,"TOTAL",null,null,{"$f":"E44","v":60},{"$f":"SUM(F44:F56)","v":30},{"$f":"SUM(G44:G56)","v":1.0714285714285714},{"$f":"SUM(H44:H56)","v":32.926108346530945},null,null,"% alcool",{"$f":"(76.08 * (L34 - L55) / (1.775 - L34 )) * (L55 / 0.794)","v":4.2269944708863454},null,{"$f":"(76.08 * (N34 - N55) / (1.775 - N34 )) * (N55 / 0.794)","v":0}]
[null,"x","x","x","x","x","x","x",null,null,"Carbonatation en keg","T°C","Pression d'équilibre",null,"% alcool"]
["Levures","Type",null,"Quantité recommandée","Atténuation corrigée","T°C min","T°C max","Quantité utilisée (mds)",null,null,null,3,{"$f":"( -16.6999 - 0.0101059*(32+L59*9/5)+ 0.00116512 *(32+L59*9/5)^2 + 0.173354 *(32+L59*9/5)*E9 + 4.24267 *E9 - 0.0684226*E9^2)/14.515","v":0.25058013415087843},null,{"$f":"N57","v":0}]
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[{"$f":"Brassage!A1","v":"Projet - Irish Stout"}]
["x","x","x","x","x","x","x"]
["Préparation du grain",null,null,"Préparation de l'eau"]
["Peser, (+/-conditionner) puis broyer :",null,null,null,"Empatage","Rinçage","Total"]
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[{"$f":"IF(Brassage!H26>0,Brassage!H26,\"-\")","v":1000},{"$f":"IF(A6=\"-\",\"\",Brassage!B26&\" (\"&Brassage!C26&\" EBC)\")","v":"Avoine (flocons) (5 EBC)"},null,{"$f":"Brassage!R6","v":"CaSO4"},{"$f":"Brassage!T6","v":5.2919999999999998},{"$f":"Brassage!U6","v":5.6000000000000005},{"$f":"Brassage!S6","v":0.28000000000000003}]
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["x","x","x","x","x","x","x"]
["Correction du pH"]
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["Objectif : le pH à l'empatage doit être d'environ",null,null,null,{"$f":"Brassage!M12","v":5.5549417654640552},"ph réel"]
["x","x","x","x","x","x","x"]
["Empatage et Mash-Hop"]
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["",{"$f":"IF(ROWS($1:9)<=COUNTIF(Utilisation,\"Mash-Hop\"),INDEX(poids,SMALL(IF(Utilisation=\"Mash-Hop\",ROW(INDIRECT(\"1:\"&ROWS(Utilisation)))),ROWS($1:9))),\"\")","v":""},"",{"$f":"IF(ROWS($1:9)<=COUNTIF(Utilisation,\"Mash-Hop\"),INDEX(result,SMALL(IF(Utilisation=\"Mash-Hop\",ROW(INDIRECT(\"1:\"&ROWS(Utilisation)))),ROWS($1:9))),\"\")","v":""},""]
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[{"$f":"Brassage!A7","v":"Palier 1"},"Ajouter",{"$f":"Brassage!M10","v":19.95},"d'eau à ",{"$f":"Brassage!O10","v":67.785026467627546},{"$f":"Brassage!B7","v":64},{"$f":"Brassage!C7","v":60}]
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["x","x","x","x","x","x","x"]
["Filtration et FWH"]
["Filtrer les drêches et les rincer avec",null,null,null,{"$f":"Brassage!M18","v":21.616666666666671},"d'eau à",{"$f":"Brassage!M19","v":78}]
["Ajouter les sels minéraux nécessaires à l'eau de rinçage ou au mout avant ébullition"]
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["",{"$f":"IF(ROWS($1:6)<=COUNTIF(Utilisation,\"FWH\"),INDEX(poids,SMALL(IF(Utilisation=\"FWH\",ROW(INDIRECT(\"1:\"&ROWS(Utilisation)))),ROWS($1:6))),\"\")","v":""},"",{"$f":"IF(ROWS($1:6)<=COUNTIF(Utilisation,\"FWH\"),INDEX(result,SMALL(IF(Utilisation=\"FWH\",ROW(INDIRECT(\"1:\"&ROWS(Utilisation)))),ROWS($1:6))),\"\")","v":""},""]
["",{"$f":"IF(ROWS($1:7)<=COUNTIF(Utilisation,\"FWH\"),INDEX(poids,SMALL(IF(Utilisation=\"FWH\",ROW(INDIRECT(\"1:\"&ROWS(Utilisation)))),ROWS($1:7))),\"\")","v":""},"",{"$f":"IF(ROWS($1:7)<=COUNTIF(Utilisation,\"FWH\"),INDEX(result,SMALL(IF(Utilisation=\"FWH\",ROW(INDIRECT(\"1:\"&ROWS(Utilisation)))),ROWS($1:7))),\"\")","v":""},""]
["",{"$f":"IF(ROWS($1:8)<=COUNTIF(Utilisation,\"FWH\"),INDEX(poids,SMALL(IF(Utilisation=\"FWH\",ROW(INDIRECT(\"1:\"&ROWS(Utilisation)))),ROWS($1:8))),\"\")","v":""},"",{"$f":"IF(ROWS($1:8)<=COUNTIF(Utilisation,\"FWH\"),INDEX(result,SMALL(IF(Utilisation=\"FWH\",ROW(INDIRECT(\"1:\"&ROWS(Utilisation)))),ROWS($1:8))),\"\")","v":""},""]
["",{"$f":"IF(ROWS($1:9)<=COUNTIF(Utilisation,\"FWH\"),INDEX(poids,SMALL(IF(Utilisation=\"FWH\",ROW(INDIRECT(\"1:\"&ROWS(Utilisation)))),ROWS($1:9))),\"\")","v":""},"",{"$f":"IF(ROWS($1:9)<=COUNTIF(Utilisation,\"FWH\"),INDEX(result,SMALL(IF(Utilisation=\"FWH\",ROW(INDIRECT(\"1:\"&ROWS(Utilisation)))),ROWS($1:9))),\"\")","v":""},""]
["x","x","x","x","x","x","x"]
["Ebullition et houblonnage"]
["Porter à le mout à ébulition pendant ",null,{"$f":"Brassage!L6","v":60},"Objectif : ",{"$f":"Brassage!L23","v":34.666666666666671},{"$f":"Brassage!L22","v":1.0384100725572145},{"$f":" (-616.868 + 1111.14 *F48- 630.272 * F48^ 2+ 135.997 *F48^3)*1.04","v":9.9934779584459097}]
[null,null,null,"Réel :"]
[{"$f":"IF(B50=\"\",\"\",\"Ajouter\")","v":"Ajouter"},{"$f":"IF(ROWS($1:1)<=COUNTIF(Utilisation,\"Ebullition\"),INDEX(poids,SMALL(IF(Utilisation=\"Ebullition\",ROW(INDIRECT(\"1:\"&ROWS(Utilisation)))),ROWS($1:1))),\"\")","v":30},{"$f":"IF(B50=\"\",\"\",\"de\")","v":"de"},{"$f":"IF(ROWS($1:1)<=COUNTIF(Utilisation,\"Ebullition\"),INDEX(result,SMALL(IF(Utilisation=\"Ebullition\",ROW(INDIRECT(\"1:\"&ROWS(Utilisation)))),ROWS($1:1))),\"\")","v":"Magnum"},null,{"$f":"IF(B50=\"\",\"\",\"pendant\")","v":"pendant"},{"$f":"IF(D50=\"\",\"\",IF(COUNTIF(Brassage!B32:B33,'Feuille de Brassage'!D50)>0,10,IF(ROWS($1:1)<=COUNTIF(Utilisation,\"Ebullition\"),INDEX(Durée,SMALL(IF(Utilisation=\"Ebullition\",ROW(INDIRECT(\"1:\"&ROWS(Utilisation)))),ROWS($1:1))),\"\")))","v":60}]
[{"$f":"IF(B51=\"\",\"\",\"Ajouter\")","v":""},{"$f":"IF(ROWS($1:2)<=COUNTIF(Utilisation,\"Ebullition\"),INDEX(poids,SMALL(IF(Utilisation=\"Ebullition\",ROW(INDIRECT(\"1:\"&ROWS(Utilisation)))),ROWS($1:2))),\"\")","v":""},{"$f":"IF(B51=\"\",\"\",\"de\")","v":""},{"$f":"IF(ROWS($1:2)<=COUNTIF(Utilisation,\"Ebullition\"),INDEX(result,SMALL(IF(Utilisation=\"Ebullition\",ROW(INDIRECT(\"1:\"&ROWS(Utilisation)))),ROWS($1:2))),\"\")","v":""},null,{"$f":"IF(B51=\"\",\"\",\"pendant\")","v":""},{"$f":"IF(D51=\"\",\"\",IF(COUNTIF(Brassage!B33:B34,'Feuille de Brassage'!D51)>0,10,IF(ROWS($1:2)<=COUNTIF(Utilisation,\"Ebullition\"),INDEX(Durée,SMALL(IF(Utilisation=\"Ebullition\",ROW(INDIRECT(\"1:\"&ROWS(Utilisation)))),ROWS($1:2))),\"\")))","v":""}]
[{"$f":"IF(B52=\"\",\"\",\"Ajouter\")","v":""},{"$f":"IF(ROWS($1:3)<=COUNTIF(Utilisation,\"Ebullition\"),INDEX(poids,SMALL(IF(Utilisation=\"Ebullition\",ROW(INDIRECT(\"1:\"&ROWS(Utilisation)))),ROWS($1:3))),\"\")","v":""},{"$f":"IF(B52=\"\",\"\",\"de\")","v":""},{"$f":"IF(ROWS($1:3)<=COUNTIF(Utilisation,\"Ebullition\"),INDEX(result,SMALL(IF(Utilisation=\"Ebullition\",ROW(INDIRECT(\"1:\"&ROWS(Utilisation)))),ROWS($1:3))),\"\")","v":""},null,"",{"$f":"IF(D52=\"\",\"\",IF(COUNTIF(Brassage!B34:B35,'Feuille de Brassage'!D52)>0,10,IF(ROWS($1:3)<=COUNTIF(Utilisation,\"Ebullition\"),INDEX(Durée,SMALL(IF(Utilisation=\"Ebullition\",ROW(INDIRECT(\"1:\"&ROWS(Utilisation)))),ROWS($1:3))),\"\")))","v":""}]
["",{"$f":"IF(ROWS($1:4)<=COUNTIF(Utilisation,\"Ebullition\"),INDEX(poids,SMALL(IF(Utilisation=\"Ebullition\",ROW(INDIRECT(\"1:\"&ROWS(Utilisation)))),ROWS($1:4))),\"\")","v":""},"",{"$f":"IF(ROWS($1:4)<=COUNTIF(Utilisation,\"Ebullition\"),INDEX(result,SMALL(IF(Utilisation=\"Ebullition\",ROW(INDIRECT(\"1:\"&ROWS(Utilisation)))),ROWS($1:4))),\"\")","v":""},null,"",{"$f":"IF(D53=\"\",\"\",IF(COUNTIF(Brassage!B35:B36,'Feuille de Brassage'!D53)>0,10,IF(ROWS($1:4)<=COUNTIF(Utilisation,\"Ebullition\"),INDEX(Durée,SMALL(IF(Utilisation=\"Ebullition\",ROW(INDIRECT(\"1:\"&ROWS(Utilisation)))),ROWS($1:4))),\"\")))","v":""}]
["",{"$f":"IF(ROWS($1:5)<=COUNTIF(Utilisation,\"Ebullition\"),INDEX(poids,SMALL(IF(Utilisation=\"Ebullition\",ROW(INDIRECT(\"1:\"&ROWS(Utilisation)))),ROWS($1:5))),\"\")","v":""},"",{"$f":"IF(ROWS($1:5)<=COUNTIF(Utilisation,\"Ebullition\"),INDEX(result,SMALL(IF(Utilisation=\"Ebullition\",ROW(INDIRECT(\"1:\"&ROWS(Utilisation)))),ROWS($1:5))),\"\")","v":""},null,"",{"$f":"IF(D54=\"\",\"\",IF(COUNTIF(Brassage!B36:B37,'Feuille de Brassage'!D54)>0,10,IF(ROWS($1:5)<=COUNTIF(Utilisation,\"Ebullition\"),INDEX(Durée,SMALL(IF(Utilisation=\"Ebullition\",ROW(INDIRECT(\"1:\"&ROWS(Utilisation)))),ROWS($1:5))),\"\")))","v":""}]
["",{"$f":"IF(ROWS($1:6)<=COUNTIF(Utilisation,\"Ebullition\"),INDEX(poids,SMALL(IF(Utilisation=\"Ebullition\",ROW(INDIRECT(\"1:\"&ROWS(Utilisation)))),ROWS($1:6))),\"\")","v":""},"",{"$f":"IF(ROWS($1:6)<=COUNTIF(Utilisation,\"Ebullition\"),INDEX(result,SMALL(IF(Utilisation=\"Ebullition\",ROW(INDIRECT(\"1:\"&ROWS(Utilisation)))),ROWS($1:6))),\"\")","v":""},null,"",{"$f":"IF(D55=\"\",\"\",IF(COUNTIF(Brassage!B37:B38,'Feuille de Brassage'!D55)>0,10,IF(ROWS($1:6)<=COUNTIF(Utilisation,\"Ebullition\"),INDEX(Durée,SMALL(IF(Utilisation=\"Ebullition\",ROW(INDIRECT(\"1:\"&ROWS(Utilisation)))),ROWS($1:6))),\"\")))","v":""}]
["",{"$f":"IF(ROWS($1:7)<=COUNTIF(Utilisation,\"Ebullition\"),INDEX(poids,SMALL(IF(Utilisation=\"Ebullition\",ROW(INDIRECT(\"1:\"&ROWS(Utilisation)))),ROWS($1:7))),\"\")","v":""},"",{"$f":"IF(ROWS($1:7)<=COUNTIF(Utilisation,\"Ebullition\"),INDEX(result,SMALL(IF(Utilisation=\"Ebullition\",ROW(INDIRECT(\"1:\"&ROWS(Utilisation)))),ROWS($1:7))),\"\")","v":""},null,"",{"$f":"IF(D56=\"\",\"\",IF(COUNTIF(Brassage!B38:B39,'Feuille de Brassage'!D56)>0,10,IF(ROWS($1:7)<=COUNTIF(Utilisation,\"Ebullition\"),INDEX(Durée,SMALL(IF(Utilisation=\"Ebullition\",ROW(INDIRECT(\"1:\"&ROWS(Utilisation)))),ROWS($1:7))),\"\")))","v":""},null,{"$f":"IF(D56=\"\",\"\",IF(COUNTIF(Brassage!B38:B39,'Feuille de Brassage'!D56)>0,10,IF(ROWS($1:7)<=COUNTIF(Utilisation,\"Ebullition\"),INDEX(Durée,SMALL(IF(Utilisation=\"Ebullition\",ROW(INDIRECT(\"1:\"&ROWS(Utilisation)))),ROWS($1:7))),\"\")))","v":""}]
["",{"$f":"IF(ROWS($1:8)<=COUNTIF(Utilisation,\"Ebullition\"),INDEX(poids,SMALL(IF(Utilisation=\"Ebullition\",ROW(INDIRECT(\"1:\"&ROWS(Utilisation)))),ROWS($1:8))),\"\")","v":""},"",{"$f":"IF(ROWS($1:8)<=COUNTIF(Utilisation,\"Ebullition\"),INDEX(result,SMALL(IF(Utilisation=\"Ebullition\",ROW(INDIRECT(\"1:\"&ROWS(Utilisation)))),ROWS($1:8))),\"\")","v":""},null,"",{"$f":"IF(D57=\"\",\"\",IF(COUNTIF(Brassage!B39:B40,'Feuille de Brassage'!D57)>0,10,IF(ROWS($1:8)<=COUNTIF(Utilisation,\"Ebullition\"),INDEX(Durée,SMALL(IF(Utilisation=\"Ebullition\",ROW(INDIRECT(\"1:\"&ROWS(Utilisation)))),ROWS($1:8))),\"\")))","v":""},null,{"$f":"IF(D57=\"\",\"\",IF(COUNTIF(Brassage!B39:B40,'Feuille de Brassage'!D57)>0,10,IF(ROWS($1:8)<=COUNTIF(Utilisation,\"Ebullition\"),INDEX(Durée,SMALL(IF(Utilisation=\"Ebullition\",ROW(INDIRECT(\"1:\"&ROWS(Utilisation)))),ROWS($1:8))),\"\")))","v":""}]
["",{"$f":"IF(ROWS($1:9)<=COUNTIF(Utilisation,\"Ebullition\"),INDEX(poids,SMALL(IF(Utilisation=\"Ebullition\",ROW(INDIRECT(\"1:\"&ROWS(Utilisation)))),ROWS($1:9))),\"\")","v":""},"",{"$f":"IF(ROWS($1:9)<=COUNTIF(Utilisation,\"Ebullition\"),INDEX(result,SMALL(IF(Utilisation=\"Ebullition\",ROW(INDIRECT(\"1:\"&ROWS(Utilisation)))),ROWS($1:9))),\"\")","v":""},null,"",{"$f":"IF(D58=\"\",\"\",IF(COUNTIF(Brassage!B40:B42,'Feuille de Brassage'!D58)>0,10,IF(ROWS($1:9)<=COUNTIF(Utilisation,\"Ebullition\"),INDEX(Durée,SMALL(IF(Utilisation=\"Ebullition\",ROW(INDIRECT(\"1:\"&ROWS(Utilisation)))),ROWS($1:9))),\"\")))","v":""},null,{"$f":"IF(D58=\"\",\"\",IF(COUNTIF(Brassage!B40:B42,'Feuille de Brassage'!D58)>0,10,IF(ROWS($1:9)<=COUNTIF(Utilisation,\"Ebullition\"),INDEX(Durée,SMALL(IF(Utilisation=\"Ebullition\",ROW(INDIRECT(\"1:\"&ROWS(Utilisation)))),ROWS($1:9))),\"\")))","v":""}]
["",{"$f":"IF(ROWS($1:10)<=COUNTIF(Utilisation,\"Ebullition\"),INDEX(poids,SMALL(IF(Utilisation=\"Ebullition\",ROW(INDIRECT(\"1:\"&ROWS(Utilisation)))),ROWS($1:10))),\"\")","v":""},"",{"$f":"IF(ROWS($1:10)<=COUNTIF(Utilisation,\"Ebullition\"),INDEX(result,SMALL(IF(Utilisation=\"Ebullition\",ROW(INDIRECT(\"1:\"&ROWS(Utilisation)))),ROWS($1:10))),\"\")","v":""},null,"",{"$f":"IF(D59=\"\",\"\",IF(COUNTIF(Brassage!B42:B43,'Feuille de Brassage'!D59)>0,10,IF(ROWS($1:10)<=COUNTIF(Utilisation,\"Ebullition\"),INDEX(Durée,SMALL(IF(Utilisation=\"Ebullition\",ROW(INDIRECT(\"1:\"&ROWS(Utilisation)))),ROWS($1:10))),\"\")))","v":""},null,{"$f":"IF(D59=\"\",\"\",IF(COUNTIF(Brassage!B42:B43,'Feuille de Brassage'!D59)>0,10,IF(ROWS($1:10)<=COUNTIF(Utilisation,\"Ebullition\"),INDEX(Durée,SMALL(IF(Utilisation=\"Ebullition\",ROW(INDIRECT(\"1:\"&ROWS(Utilisation)))),ROWS($1:10))),\"\")))","v":""}]
["",{"$f":"IF(ROWS($1:11)<=COUNTIF(Utilisation,\"Ebullition\"),INDEX(poids,SMALL(IF(Utilisation=\"Ebullition\",ROW(INDIRECT(\"1:\"&ROWS(Utilisation)))),ROWS($1:11))),\"\")","v":""},"",{"$f":"IF(ROWS($1:11)<=COUNTIF(Utilisation,\"Ebullition\"),INDEX(result,SMALL(IF(Utilisation=\"Ebullition\",ROW(INDIRECT(\"1:\"&ROWS(Utilisation)))),ROWS($1:11))),\"\")","v":""},null,"",{"$f":"IF(D60=\"\",\"\",IF(COUNTIF(Brassage!B43:B44,'Feuille de Brassage'!D60)>0,10,IF(ROWS($1:11)<=COUNTIF(Utilisation,\"Ebullition\"),INDEX(Durée,SMALL(IF(Utilisation=\"Ebullition\",ROW(INDIRECT(\"1:\"&ROWS(Utilisation)))),ROWS($1:11))),\"\")))","v":""},null,{"$f":"IF(D60=\"\",\"\",IF(COUNTIF(Brassage!B43:B44,'Feuille de Brassage'!D60)>0,10,IF(ROWS($1:11)<=COUNTIF(Utilisation,\"Ebullition\"),INDEX(Durée,SMALL(IF(Utilisation=\"Ebullition\",ROW(INDIRECT(\"1:\"&ROWS(Utilisation)))),ROWS($1:11))),\"\")))","v":""}]
["",{"$f":"IF(ROWS($1:12)<=COUNTIF(Utilisation,\"Ebullition\"),INDEX(poids,SMALL(IF(Utilisation=\"Ebullition\",ROW(INDIRECT(\"1:\"&ROWS(Utilisation)))),ROWS($1:12))),\"\")","v":""},"",{"$f":"IF(ROWS($1:12)<=COUNTIF(Utilisation,\"Ebullition\"),INDEX(result,SMALL(IF(Utilisation=\"Ebullition\",ROW(INDIRECT(\"1:\"&ROWS(Utilisation)))),ROWS($1:12))),\"\")","v":""},null,"",{"$f":"IF(D61=\"\",\"\",IF(COUNTIF(Brassage!B44:B45,'Feuille de Brassage'!D61)>0,10,IF(ROWS($1:12)<=COUNTIF(Utilisation,\"Ebullition\"),INDEX(Durée,SMALL(IF(Utilisation=\"Ebullition\",ROW(INDIRECT(\"1:\"&ROWS(Utilisation)))),ROWS($1:12))),\"\")))","v":""},null,{"$f":"IF(D61=\"\",\"\",IF(COUNTIF(Brassage!B44:B45,'Feuille de Brassage'!D61)>0,10,IF(ROWS($1:12)<=COUNTIF(Utilisation,\"Ebullition\"),INDEX(Durée,SMALL(IF(Utilisation=\"Ebullition\",ROW(INDIRECT(\"1:\"&ROWS(Utilisation)))),ROWS($1:12))),\"\")))","v":""}]
["",{"$f":"IF(ROWS($1:13)<=COUNTIF(Utilisation,\"Ebullition\"),INDEX(poids,SMALL(IF(Utilisation=\"Ebullition\",ROW(INDIRECT(\"1:\"&ROWS(Utilisation)))),ROWS($1:13))),\"\")","v":""},"",{"$f":"IF(ROWS($1:13)<=COUNTIF(Utilisation,\"Ebullition\"),INDEX(result,SMALL(IF(Utilisation=\"Ebullition\",ROW(INDIRECT(\"1:\"&ROWS(Utilisation)))),ROWS($1:13))),\"\")","v":""},null,"",{"$f":"IF(D62=\"\",\"\",IF(COUNTIF(Brassage!B45:B46,'Feuille de Brassage'!D62)>0,10,IF(ROWS($1:13)<=COUNTIF(Utilisation,\"Ebullition\"),INDEX(Durée,SMALL(IF(Utilisation=\"Ebullition\",ROW(INDIRECT(\"1:\"&ROWS(Utilisation)))),ROWS($1:13))),\"\")))","v":""},null,{"$f":"IF(D62=\"\",\"\",IF(COUNTIF(Brassage!B45:B46,'Feuille de Brassage'!D62)>0,10,IF(ROWS($1:13)<=COUNTIF(Utilisation,\"Ebullition\"),INDEX(Durée,SMALL(IF(Utilisation=\"Ebullition\",ROW(INDIRECT(\"1:\"&ROWS(Utilisation)))),ROWS($1:13))),\"\")))","v":""}]
["",{"$f":"IF(ROWS($1:14)<=COUNTIF(Utilisation,\"Ebullition\"),INDEX(poids,SMALL(IF(Utilisation=\"Ebullition\",ROW(INDIRECT(\"1:\"&ROWS(Utilisation)))),ROWS($1:14))),\"\")","v":""},"",{"$f":"IF(ROWS($1:14)<=COUNTIF(Utilisation,\"Ebullition\"),INDEX(result,SMALL(IF(Utilisation=\"Ebullition\",ROW(INDIRECT(\"1:\"&ROWS(Utilisation)))),ROWS($1:14))),\"\")","v":""},null,"",{"$f":"IF(D63=\"\",\"\",IF(COUNTIF(Brassage!B46:B47,'Feuille de Brassage'!D63)>0,10,IF(ROWS($1:14)<=COUNTIF(Utilisation,\"Ebullition\"),INDEX(Durée,SMALL(IF(Utilisation=\"Ebullition\",ROW(INDIRECT(\"1:\"&ROWS(Utilisation)))),ROWS($1:14))),\"\")))","v":""},null,{"$f":"IF(D63=\"\",\"\",IF(COUNTIF(Brassage!B46:B47,'Feuille de Brassage'!D63)>0,10,IF(ROWS($1:14)<=COUNTIF(Utilisation,\"Ebullition\"),INDEX(Durée,SMALL(IF(Utilisation=\"Ebullition\",ROW(INDIRECT(\"1:\"&ROWS(Utilisation)))),ROWS($1:14))),\"\")))","v":""}]
["x","x","x","x","x","x","x"]
["Fin d'ébullition et Flame-out"]
["Objectif en fin d'ébullition :",null,null,null,{"$f":"Brassage!L29","v":31.200000000000006},{"$f":"Brassage!L28","v":1.042677858396905},{"$f":" (-616.868 + 1111.14 *F66- 630.272 * F66^ 2+ 135.997 *F66^3)*1.04","v":11.064194293588962}]
["Relevé réel  (à reporter dans l'onglet \"Brassage\") :"]
[{"$f":"IF(E68=\"\",\"\",\"Flame-out : Arrêter l'ébullition et ajouter\")","v":""},null,null,{"$f":"IF(ROWS($1:1)<=COUNTIF(Utilisation,\"Flame-out\"),INDEX(poids,SMALL(IF(Utilisation=\"Flame-out\",ROW(INDIRECT(\"1:\"&ROWS(Utilisation)))),ROWS($1:1))),\"\")","v":""},{"$f":"IF(ROWS($1:1)<=COUNTIF(Utilisation,\"Flame-out\"),INDEX(result,SMALL(IF(Utilisation=\"Flame-out\",ROW(INDIRECT(\"1:\"&ROWS(Utilisation)))),ROWS($1:1))),\"\")","v":""},{"$f":"IF(E68=\"\",\"\",\"pendant\")","v":""},{"$f":"IF(ROWS($1:1)<=COUNTIF(Utilisation,\"Flame-out\"),INDEX(Durée,SMALL(IF(Utilisation=\"Flame-out\",ROW(INDIRECT(\"1:\"&ROWS(Utilisation)))),ROWS($1:1))),\"\")","v":""}]
[{"$f":"IF(E69=\"\",\"\",\"Flame-out : Arrêter l'ébullition et ajouter\")","v":""},null,null,{"$f":"IF(ROWS($1:2)<=COUNTIF(Utilisation,\"Flame-out\"),INDEX(poids,SMALL(IF(Utilisation=\"Flame-out\",ROW(INDIRECT(\"1:\"&ROWS(Utilisation)))),ROWS($1:2))),\"\")","v":""},{"$f":"IF(ROWS($1:2)<=COUNTIF(Utilisation,\"Flame-out\"),INDEX(result,SMALL(IF(Utilisation=\"Flame-out\",ROW(INDIRECT(\"1:\"&ROWS(Utilisation)))),ROWS($1:2))),\"\")","v":""},{"$f":"IF(E69=\"\",\"\",\"pendant\")","v":""},{"$f":"IF(ROWS($1:2)<=COUNTIF(Utilisation,\"Flame-out\"),INDEX(Durée,SMALL(IF(Utilisation=\"Flame-out\",ROW(INDIRECT(\"1:\"&ROWS(Utilisation)))),ROWS($1:2))),\"\")","v":""}]
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["",null,null,{"$f":"IF(ROWS($1:11)<=COUNTIF(Utilisation,\"Flame-out\"),INDEX(poids,SMALL(IF(Utilisation=\"Flame-out\",ROW(INDIRECT(\"1:\"&ROWS(Utilisation)))),ROWS($1:11))),\"\")","v":""},{"$f":"IF(ROWS($1:11)<=COUNTIF(Utilisation,\"Flame-out\"),INDEX(result,SMALL(IF(Utilisation=\"Flame-out\",ROW(INDIRECT(\"1:\"&ROWS(Utilisation)))),ROWS($1:11))),\"\")","v":""},"",{"$f":"IF(ROWS($1:11)<=COUNTIF(Utilisation,\"Flame-out\"),INDEX(Durée,SMALL(IF(Utilisation=\"Flame-out\",ROW(INDIRECT(\"1:\"&ROWS(Utilisation)))),ROWS($1:11))),\"\")","v":""}]
["x","x","x","x","x","x","x"]
["Refroidissement, Hop-Stand et ensemencement"]
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["",null,null,{"$f":"IF(ROWS($1:4)<=COUNTIF(Utilisation,\"Hop-Stand\"),INDEX(poids,SMALL(IF(Utilisation=\"Hop-Stand\",ROW(INDIRECT(\"1:\"&ROWS(Utilisation)))),ROWS($1:4))),\"\")","v":""},{"$f":"IF(ROWS($1:4)<=COUNTIF(Utilisation,\"Hop-Stand\"),INDEX(result,SMALL(IF(Utilisation=\"Hop-Stand\",ROW(INDIRECT(\"1:\"&ROWS(Utilisation)))),ROWS($1:4))),\"\")","v":""},"",{"$f":"IF(ROWS($1:4)<=COUNTIF(Utilisation,\"Hop-Stand\"),INDEX(Durée,SMALL(IF(Utilisation=\"Hop-Stand\",ROW(INDIRECT(\"1:\"&ROWS(Utilisation)))),ROWS($1:4))),\"\")","v":""}]
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["Selon l'installation effectuer whirpool, transfert(s) et refroidir jusqu'à",null,null,null,null,null,{"$f":"Brassage!L40","v":20}]
["Objectif en fermenteur : ",null,null,null,{"$f":"Brassage!L35","v":27.952000000000005},{"$f":"Brassage!L34","v":1.042677858396905},{"$f":" (-616.868 + 1111.14 *F87- 630.272 * F87^ 2+ 135.997 *F87^3)*1.04","v":11.064194293588962}]
["Relevé réel (à reporter dans l'onglet \"Brassage\") :"]
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[{"$f":"IF(C90=\"\",\"\",\"Ensemencer avec\")","v":""},null,{"$f":"IF(Brassage!H61>0,Brassage!H61,\"\")","v":""},{"$f":"IF(C90=\"\",\"\",\"de\")","v":""},{"$f":"IF(Brassage!B61>0,Brassage!B61,\"\")","v":""}]
["x","x","x","x","x","x","x"]
["Fermentation"]
[{"$f":"IF(B93=0,\"\",\"Placer à \")","v":"Placer à "},{"$f":"Brassage!L40","v":20},{"$f":"IF(B93=0,\"\",\"pendant \")","v":"pendant "},{"$f":"Brassage!M40","v":28},{"$f":"IF(D93=0,\"\",\"théoriquement jusqu'au \")","v":"théoriquement jusqu'au "},null,{"$f":"Brassage!N40","v":"2021-10-23"}]
[{"$f":"IF(B94=0,\"\",\"puis placer à \")","v":"puis placer à "},{"$f":"Brassage!L41","v":2},{"$f":"IF(B94=0,\"\",\"pendant \")","v":"pendant "},{"$f":"Brassage!M41","v":2},{"$f":"IF(D94=0,\"\",\"théoriquement jusqu'au \")","v":"théoriquement jusqu'au "},null,{"$f":"Brassage!N41","v":"2021-10-25"}]
[{"$f":"IF(B95=0,\"\",\"puis placer à \")","v":""},{"$f":"Brassage!L42","v":0},"",{"$f":"Brassage!M42","v":0},"",null,{"$f":"Brassage!N42","v":""}]
[{"$f":"IF(C96=\"\",\"\",\"Faire un DH avec\")","v":""},null,{"$f":"IF(ROWS($1:1)<=COUNTIF(Utilisation,\"DH\"),INDEX(poids,SMALL(IF(Utilisation=\"DH\",ROW(INDIRECT(\"1:\"&ROWS(Utilisation)))),ROWS($1:1))),\"\")","v":""},{"$f":"IF(C96=\"\",\"\",\"de\")","v":""},{"$f":"IF(ROWS($1:1)<=COUNTIF(Utilisation,\"DH\"),INDEX(result,SMALL(IF(Utilisation=\"DH\",ROW(INDIRECT(\"1:\"&ROWS(Utilisation)))),ROWS($1:1))),\"\")","v":""},{"$f":"IF(C96=\"\",\"\",\"pendant\")","v":""},{"$f":"IF(ROWS($1:1)<=COUNTIF(Utilisation,\"DH\"),INDEX(Durée,SMALL(IF(Utilisation=\"DH\",ROW(INDIRECT(\"1:\"&ROWS(Utilisation)))),ROWS($1:1))),\"\")","v":""}]
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["",null,{"$f":"IF(ROWS($1:12)<=COUNTIF(Utilisation,\"DH\"),INDEX(poids,SMALL(IF(Utilisation=\"DH\",ROW(INDIRECT(\"1:\"&ROWS(Utilisation)))),ROWS($1:12))),\"\")","v":""},"",{"$f":"IF(ROWS($1:12)<=COUNTIF(Utilisation,\"DH\"),INDEX(result,SMALL(IF(Utilisation=\"DH\",ROW(INDIRECT(\"1:\"&ROWS(Utilisation)))),ROWS($1:12))),\"\")","v":""},"",{"$f":"IF(ROWS($1:12)<=COUNTIF(Utilisation,\"DH\"),INDEX(Durée,SMALL(IF(Utilisation=\"DH\",ROW(INDIRECT(\"1:\"&ROWS(Utilisation)))),ROWS($1:12))),\"\")","v":""}]
["x","x","x","x","x","x","x"]
["Autres ingrédients"]
["A ajouter aux moments choisis : ",{"$f":"Brassage!B37","v":"Type"},null,{"$f":"Brassage!D37","v":"Utilisation"},{"$f":"Brassage!E37","v":"Durée"},{"$f":"Brassage!F37","v":"Quantité"},{"$f":"Brassage!H37","v":"Notes"}]
[null,{"$f":"Brassage!B38","v":0},null,{"$f":"Brassage!D38","v":0},{"$f":"Brassage!E38","v":0},{"$f":"Brassage!F38","v":0},{"$f":"Brassage!H38","v":0}]
[null,{"$f":"Brassage!B39","v":0},null,{"$f":"Brassage!D39","v":0},{"$f":"Brassage!E39","v":0},{"$f":"Brassage!F39","v":0},{"$f":"Brassage!H39","v":0}]
[null,{"$f":"Brassage!B40","v":0},null,{"$f":"Brassage!D40","v":0},{"$f":"Brassage!E40","v":0},{"$f":"Brassage!F40","v":0},{"$f":"Brassage!H40","v":0}]
[null,{"$f":"Brassage!B41","v":0},null,{"$f":"Brassage!D41","v":0},{"$f":"Brassage!E41","v":0},{"$f":"Brassage!F41","v":0},{"$f":"Brassage!H41","v":0}]

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["Outil de mélange d'eau",null,null,null,null,null,null,null,null,null,"Profils d'eau - ppm"]
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["Eau de départ 2",10,"Vienna",{"$f":"IF($C9=\"\",0,VLOOKUP($C9,$K$4:$Q$98,2,FALSE))","v":200},{"$f":"IF($C9=\"\",0,VLOOKUP($C9,$K$4:$Q$98,3,FALSE))","v":60},{"$f":"IF($C9=\"\",0,VLOOKUP($C9,$K$4:$Q$98,4,FALSE))","v":8},{"$f":"IF($C9=\"\",0,VLOOKUP($C9,$K$4:$Q$98,5,FALSE))","v":125},{"$f":"IF($C9=\"\",0,VLOOKUP($C9,$K$4:$Q$98,6,FALSE))","v":12},{"$f":"IF($C9=\"\",0,VLOOKUP($C9,$K$4:$Q$98,7,FALSE))","v":120},null,{"$f":"IF([1]Eaux!A8=\"\",\"\",[1]Eaux!A8)","v":"Dublin"},{"$f":"IF([1]Eaux!B8=\"\",\"\",[1]Eaux!B8)","v":118},{"$f":"IF([1]Eaux!C8=\"\",\"\",[1]Eaux!C8)","v":4},{"$f":"IF([1]Eaux!D8=\"\",\"\",[1]Eaux!D8)","v":12},{"$f":"IF([1]Eaux!E8=\"\",\"\",[1]Eaux!E8)","v":54},{"$f":"IF([1]Eaux!F8=\"\",\"\",[1]Eaux!F8)","v":19},{"$f":"IF([1]Eaux!G8=\"\",\"\",[1]Eaux!G8)","v":319}]
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["Calculateur/Convertisseur"]
[]
[null,"Densité",null,null,null,null,"Mout Fermenté",null,null,null,null,null,null,"Amertume"]
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[null,1,{"$f":"3.785 *B13","v":3.7850000000000001},null,null,null,"Atténuation réelle",null,{"$f":" ((-676.67 + 1286.4 * I5- 800.47 * I5^ 2+ 190.74 *I5^3)-I14)/(-676.67 + 1286.4 * I5- 800.47 * I5^ 2+ 190.74 *I5^3)","v":0.60969357895171494},{"$f":" ((-676.67 + 1286.4 * J5- 800.47 * J5^ 2+ 190.74 *J5^3)-J14)/(-676.67 + 1286.4 * J5- 800.47 * J5^ 2+ 190.74 *J5^3)","v":0.69298807398868068},{"$f":" ((-676.67 + 1286.4 * K5- 800.47 * K5^ 2+ 190.74 *K5^3)-K14)/(-676.67 + 1286.4 * K5- 800.47 * K5^ 2+ 190.74 *K5^3)","v":0.5319431549066429},{"$f":" ((-676.67 + 1286.4 * L5- 800.47 * L5^ 2+ 190.74 *L5^3)-L14)/(-676.67 + 1286.4 * L5- 800.47 * L5^ 2+ 190.74 *L5^3)","v":0.59602801825071861},null,null,null,null,null,null,{"$f":"IF(P13=\"Ebullition\",((1.65*(0.000125^($S$4-1))*((1-EXP(-0.04*Q13))/4.15))*O13*R13*1000)/($O$4)*Paramètres!$H$2,IF(P13=\"DH\",((1.65*(0.000125^($S$4-1))*((1-EXP(-0.04*Q13))/4.15))*O13*R13*1000)/($O$4)*Paramètres!$H$3,IF(P13=\"Hop-stand\",((1.65*(0.000125^($S$4-1))*((1-EXP(-0.04*Q13))/4.15))*O13*R13*1000)/($O$4)*Paramètres!$H$4,IF(P13=\"FWH\",((1.65*(0.000125^($S$4-1))*((1-EXP(-0.04*Q13))/4.15))*O13*R13*1000)/($O$4)*Paramètres!$H$5,IF(P13=\"Mash-hop\",((1.65*(0.000125^($S$4-1))*((1-EXP(-0.04*Q13))/4.15))*O13*R13*1000)/($O$4)*Paramètres!$H$6,IF(P13=\"Flame-out\",((1.65*(0.000125^($S$4-1))*((1-EXP(-0.04*Q13))/4.15))*O13*R13*1000)/($O$4)*Paramètres!$H$7,\"\"))))))","v":""}]
[null,1,{"$f":"B14/3.785","v":0.26420079260237778},null,null,null,"Sucre Résiduel",null,{"$f":"0.188 * ( -676.67 + 1286.4 *I5- 800.47 * I5^ 2+ 190.74 *I5^3) + 0.8192 * ( -676.67 + 1286.4 *I7- 800.47 * I7^ 2+ 190.74 *I7^3)","v":5.7298152904661244},{"$f":"0.188 * ( -676.67 + 1286.4 *J5- 800.47 * J5^ 2+ 190.74 *J5^3) + 0.8192 * ( -676.67 + 1286.4 *J7- 800.47 * J7^ 2+ 190.74 *J7^3)","v":6.863211358906705},{"$f":"0.188 * ( -676.67 + 1286.4 *K5- 800.47 * K5^ 2+ 190.74 *K5^3) + 0.8192 * ( -676.67 + 1286.4 *K7- 800.47 * K7^ 2+ 190.74 *K7^3)","v":9.6390055512048374},{"$f":"0.188 * ( -676.67 + 1286.4 *L5- 800.47 * L5^ 2+ 190.74 *L5^3) + 0.8192 * ( -676.67 + 1286.4 *L7- 800.47 * L7^ 2+ 190.74 *L7^3)","v":4.3013430097338077},null,null,null,null,null,null,{"$f":"IF(P14=\"Ebullition\",((1.65*(0.000125^($S$4-1))*((1-EXP(-0.04*Q14))/4.15))*O14*R14*1000)/($O$4)*Paramètres!$H$2,IF(P14=\"DH\",((1.65*(0.000125^($S$4-1))*((1-EXP(-0.04*Q14))/4.15))*O14*R14*1000)/($O$4)*Paramètres!$H$3,IF(P14=\"Hop-stand\",((1.65*(0.000125^($S$4-1))*((1-EXP(-0.04*Q14))/4.15))*O14*R14*1000)/($O$4)*Paramètres!$H$4,IF(P14=\"FWH\",((1.65*(0.000125^($S$4-1))*((1-EXP(-0.04*Q14))/4.15))*O14*R14*1000)/($O$4)*Paramètres!$H$5,IF(P14=\"Mash-hop\",((1.65*(0.000125^($S$4-1))*((1-EXP(-0.04*Q14))/4.15))*O14*R14*1000)/($O$4)*Paramètres!$H$6,IF(P14=\"Flame-out\",((1.65*(0.000125^($S$4-1))*((1-EXP(-0.04*Q14))/4.15))*O14*R14*1000)/($O$4)*Paramètres!$H$7,\"\"))))))","v":""}]
[null,null,null,null,null,null,"Sucre Résiduel",null,{"$f":"I14*10*I5","v":60.736042078940919},{"$f":"J14*10*J5","v":75.08082869069213},{"$f":"K14*10*K5","v":104.67960028608455},{"$f":"L14*10*L5","v":44.858376935353846},null,null,null,null,null,null,{"$f":"IF(P15=\"Ebullition\",((1.65*(0.000125^($S$4-1))*((1-EXP(-0.04*Q15))/4.15))*O15*R15*1000)/($O$4)*Paramètres!$H$2,IF(P15=\"DH\",((1.65*(0.000125^($S$4-1))*((1-EXP(-0.04*Q15))/4.15))*O15*R15*1000)/($O$4)*Paramètres!$H$3,IF(P15=\"Hop-stand\",((1.65*(0.000125^($S$4-1))*((1-EXP(-0.04*Q15))/4.15))*O15*R15*1000)/($O$4)*Paramètres!$H$4,IF(P15=\"FWH\",((1.65*(0.000125^($S$4-1))*((1-EXP(-0.04*Q15))/4.15))*O15*R15*1000)/($O$4)*Paramètres!$H$5,IF(P15=\"Mash-hop\",((1.65*(0.000125^($S$4-1))*((1-EXP(-0.04*Q15))/4.15))*O15*R15*1000)/($O$4)*Paramètres!$H$6,IF(P15=\"Flame-out\",((1.65*(0.000125^($S$4-1))*((1-EXP(-0.04*Q15))/4.15))*O15*R15*1000)/($O$4)*Paramètres!$H$7,\"\"))))))","v":""}]
[null,"Poids",null,null,null,null,"Taux d'alcool",null,{"$f":"1000 * (I5 -I7) / 7.6","v":6.0201314401310917},{"$f":"1000 * (J5 -J7) / 7.6","v":10.686146616153385},7.6315789473684283,4.1963610454759088,null,null,null,null,null,null,{"$f":"IF(P16=\"Ebullition\",((1.65*(0.000125^($S$4-1))*((1-EXP(-0.04*Q16))/4.15))*O16*R16*1000)/($O$4)*Paramètres!$H$2,IF(P16=\"DH\",((1.65*(0.000125^($S$4-1))*((1-EXP(-0.04*Q16))/4.15))*O16*R16*1000)/($O$4)*Paramètres!$H$3,IF(P16=\"Hop-stand\",((1.65*(0.000125^($S$4-1))*((1-EXP(-0.04*Q16))/4.15))*O16*R16*1000)/($O$4)*Paramètres!$H$4,IF(P16=\"FWH\",((1.65*(0.000125^($S$4-1))*((1-EXP(-0.04*Q16))/4.15))*O16*R16*1000)/($O$4)*Paramètres!$H$5,IF(P16=\"Mash-hop\",((1.65*(0.000125^($S$4-1))*((1-EXP(-0.04*Q16))/4.15))*O16*R16*1000)/($O$4)*Paramètres!$H$6,IF(P16=\"Flame-out\",((1.65*(0.000125^($S$4-1))*((1-EXP(-0.04*Q16))/4.15))*O16*R16*1000)/($O$4)*Paramètres!$H$7,\"\"))))))","v":""}]
[null,4.25,{"$f":"B17*453.592","v":1927.7659999999998},null,null,null,null,null,null,null,null,null,null,null,null,null,null,null,{"$f":"IF(P17=\"Ebullition\",((1.65*(0.000125^($S$4-1))*((1-EXP(-0.04*Q17))/4.15))*O17*R17*1000)/($O$4)*Paramètres!$H$2,IF(P17=\"DH\",((1.65*(0.000125^($S$4-1))*((1-EXP(-0.04*Q17))/4.15))*O17*R17*1000)/($O$4)*Paramètres!$H$3,IF(P17=\"Hop-stand\",((1.65*(0.000125^($S$4-1))*((1-EXP(-0.04*Q17))/4.15))*O17*R17*1000)/($O$4)*Paramètres!$H$4,IF(P17=\"FWH\",((1.65*(0.000125^($S$4-1))*((1-EXP(-0.04*Q17))/4.15))*O17*R17*1000)/($O$4)*Paramètres!$H$5,IF(P17=\"Mash-hop\",((1.65*(0.000125^($S$4-1))*((1-EXP(-0.04*Q17))/4.15))*O17*R17*1000)/($O$4)*Paramètres!$H$6,IF(P17=\"Flame-out\",((1.65*(0.000125^($S$4-1))*((1-EXP(-0.04*Q17))/4.15))*O17*R17*1000)/($O$4)*Paramètres!$H$7,\"\"))))))","v":""}]
[null,453,{"$f":"B18/453.592","v":0.99869486234325122},null,null,"Concentration du mout",null,null,null,"ABV / Extrait réel",null,null,null,"TOTAL",{"$f":"(O7*R7+O8*R8+O12*R12+O13*R13+O14*R14+O15*R15+O16*R16+O17*R17)/R18","v":0.13899999999999998},null,{"$f":"Q7","v":60},{"$f":"SUM(R7:R17)","v":30},{"$f":"SUM(S7:S17)","v":37.970230131632157}]
[null,1,{"$f":"B19*28.35","v":28.35},null,null,"Densité actuelle",null,1.04,null,null,"DS","Plato"]
[null,28,{"$f":"B20/28.35","v":0.98765432098765427},null,null,"Volume actuel",null,20,null,"DI",1.1000000000000001,23.77,null,"Pied de cuve",null,null,"modèle :","Braukaiser (agitateur) "]
[null,null,null,null,null,"Malt 1",5000,8,null,"DF",1.012,3.07,null,"Nombre de levures initial","Volume","Densité","Extrait sec","Nombre de levures final"]
[null,"Température",null,null,null,"Malt 2",400,50,null,"DI",{"$f":" -616.868 + 1111.14 * K20- 630.272 * K20^ 2+ 135.997 *K20^3","v":23.768886999999978},{"$f":" 1.00001 + 0.0038661*L20 + 1.3488* 10^-5*L20^2 + 4.3074 *10^-8*L20^3","v":1.1001065901768099}]
[null,24,{"$f":"32+B23*9/5","v":75.2},{"$f":"B23+273.15","v":297.14999999999998},null,"Malt 3",0,542,null,"DF",{"$f":" -616.868 + 1111.14 * K21- 630.272 * K21^ 2+ 135.997 *K21^3","v":3.0682705388159945},{"$f":" 1.00001 + 0.0038661*L21 + 1.3488* 10^-5*L21^2 + 4.3074 *10^-8*L21^3","v":1.0120072963733981},null,100,5,1.0349999999999999,{"$f":"O23*100*(P23-1)/0.0376","v":465.42553191489259},{"$f":"IF($R$20=\"White (simple)\",IF(((12.54793776 * (N23/O23)^-0.4594858324) - 0.9994994906)*N23+N23>200*O23,200*O23,((12.54793776 * (N23/O23)^-0.4594858324) - 0.9994994906)*N23+N23),IF($R$20=\"Braukaiser (agitateur) \",IF((N23/Q23)<1.4,N23+Q23*1.4,N23+(2.33-0.67*(N23/Q23)))))","v":751.59574468084963}]
[null,148,{"$f":"(B24-32)*5/9","v":64.444444444444443},{"$f":"C24+273.15","v":337.59444444444443},null,"Malt 4",0,0,null,"ER final",{"$f":" 0.8114*K23 + 0.1886*K22","v":6.9724068033952937},{"$f":" 0.8114*L21+ 0.1886*L20","v":6.9740199999999994},null,100,4.5,1.0349999999999999,{"$f":"O24*100*(P24-1)/0.0376","v":418.88297872340331},{"$f":"IF($R$20=\"White (simple)\",IF(((12.54793776 * (N24/O24)^-0.4594858324) - 0.9994994906)*N24+N24>200*O24,200*O24,((12.54793776 * (N24/O24)^-0.4594858324) - 0.9994994906)*N24+N24),IF($R$20=\"Braukaiser (agitateur) \",IF((N24/Q24)<1.4,N24+Q24*1.4,N24+(2.33-0.67*(N24/Q24)))))","v":686.43617021276464}]
[null,295.75,{"$f":"B25-273.15","v":22.600000000000023},{"$f":"32+C25*9/5","v":72.680000000000035},null,"Malt 5",0,0,null,"ABV 1",{"$f":"1000*(K20-K21)/7.6","v":11.578947368421064},{"$f":"1000*(L22-L23)/7.6","v":11.592012342554179},null,10,1.5,1.0349999999999999,{"$f":"O25*100*(P25-1)/0.0376","v":139.62765957446774},{"$f":"IF($R$20=\"White (simple)\",IF(((12.54793776 * (N25/O25)^-0.4594858324) - 0.9994994906)*N25+N25>200*O25,200*O25,((12.54793776 * (N25/O25)^-0.4594858324) - 0.9994994906)*N25+N25),IF($R$20=\"Braukaiser (agitateur) \",IF((N25/Q25)<1.4,N25+Q25*1.4,N25+(2.33-0.67*(N25/Q25)))))","v":205.47872340425482}]
[null,null,null,null,null,"Malt 6",0,0,null,"ABV 2",{"$f":"133*(L22-L23)/L22","v":10.650973442464849},{"$f":"133*(L22-L23)/L22","v":10.650973442464849},null,15,0.5,1.04,{"$f":"O26*100*(P26-1)/0.0376","v":53.191489361702175},{"$f":"IF($R$20=\"White (simple)\",IF(((12.54793776 * (N26/O26)^-0.4594858324) - 0.9994994906)*N26+N26>200*O26,200*O26,((12.54793776 * (N26/O26)^-0.4594858324) - 0.9994994906)*N26+N26),IF($R$20=\"Braukaiser (agitateur) \",IF((N26/Q26)<1.4,N26+Q26*1.4,N26+(2.33-0.67*(N26/Q26)))))","v":89.468085106383043}]
[null,"Couleur",null,null,null,"Malt 7",0,0,null,"ABV 3",{"$f":"((K22-K24)/(2.0665-0.010665*K22))*(K21/0.794)","v":11.808081270819621},{"$f":"((L20-L24)/(2.0665-0.010665*L20))*(L23/0.794)","v":11.807892068880573}]
[null,"Moût",1,{"$f":"C28*1.97","v":1.97},null,"EBC actuel",null,{"$f":"2.9396*((4.23*(G21*H21+G22*H22+G23*H23+G24*H24+G25*H25+G26*H26+G27*H27)/1000)/ H20)^0.6859","v":16.793938764943359},null,"ABV 4",{"$f":"VLOOKUP(((K20-K21)*1000),K37:L47,2,TRUE)*(K20-K21)*1000","v":11.79200000000001},{"$f":"VLOOKUP(((L22-L23)*1000),K37:L47,2,TRUE)*(L22-L23)*1000","v":11.805305369657175},null,"Ensemencement"]
[null,null,2,{"$f":"C29/1.97","v":1.015228426395939},null,"Densité visée",null,1.08,null,null,null,null,null,"Volume","Densité","Taux d'ensemencement",null,"Levures nécessaire"]
[null,"Malt",1,{"$f":"2.6686 * C30 - 1.497","v":1.1716},null,"Type d'ajout",null,"Sucre blanc",null,"Sucre présent",null,null,null,120,1.1000000000000001,0.75,null,{"$f":"N30*(-676.67+1286.4*O30-800.47*O30^2+190.74*O30^3)*P30","v":2130.8616000000161}]
[null,null,40,{"$f":"1.3546 *C31 - 0.76","v":53.423999999999999},null,"Quantité à ajouter",null,{"$f":"IF(F18=\"Dilution\",1000*((H19-1)/(H29-1)*H20-H20)/H20,VLOOKUP(H30,Paramètres!F18:I31,2,FALSE)*2.57452*1000*(H29-H19))","v":102.98080000000009},null,"DI","Volume","Sucre",null,26,1.0469999999999999,0.75,null,{"$f":"N31*(-676.67+1286.4*O31-800.47*O31^2+190.74*O31^3)*P31","v":226.71789950589044}]
[null,null,4.5,{"$f":"(C32+1.479)/2.6686","v":2.2405006370381475},null,"Quantité à ajouter",null,{"$f":"IF(F18=\"Dilution\",H31*H20/1000,H31*H20)","v":2059.6160000000018},null,1.04,20,{"$f":"K32*(J32-1)*1000*2.57452","v":2059.6160000000018},null,26,1.0469999999999999,0.75,null,226.71789950589044]
[null,null,53.42,{"$f":"(C33+0.76)/1.3546","v":39.997047098774544},null,"EBC Final",null,{"$f":"IF(F18=\"Dilution\",2.9396*((4.23*(G21*H21+G22*H22+G23*H23+G24*H24+G25*H25+G26*H26+G27*H27)/1000)/ (H20+H32/1000))^0.6859,2.9396*((4.23*(G21*H21+G22*H22+G23*H23+G24*H24+G25*H25+G26*H26+G27*H27+H32*(VLOOKUP(H30,Paramètres!F18:H31,3,FALSE)))/1000)/ H20)^0.6859)","v":17.576480058976657},null,1.0760000000000001,29.1,{"$f":"K33*(J33-1)*1000*2.57452","v":5693.8084320000062}]
[null,null,null,null,null,null,null,null,null,null,null,null,null,"Mout à partir d'extrait"]
["Rendement brut",null,null,null,null,null,null,null,null,null,"Abaque pour ABV 4",null,null,"Type d'extrait","DME","DME","LME"]
["Ingrédients utilisés",null,null,null,null,"Mout",null,null,null,null,"DI-DF","Facteur",null,"Volume",2,2,{"$f":"Q37/(1000*(Q38-1)*IF(Q35=\"DME\",2.66,3.24))","v":4.9780963759458521}]
[null,"Type","Poids","Rendement","Eq Sucre","Densité","Volume","Eq sucre","Rendement",null,0,0.125,null,"Quantité d'extrait",259,{"$f":"1000*(P38-1)*(IF(P35=\"DME\",2.66,3.24))*P36","v":260.67999999999961},500]
["Malt","Pale ale Château",3600,{"$f":"IF(B38=\"\",0,VLOOKUP(B38,Paramètres!A3:E300,2,FALSE))","v":0.81},{"$f":"IF(C38=\"\",\"\",C38*D38)","v":2916},1.0669999999999999,15,{"$f":"G38*(F38-1)*1000*2.57452","v":2587.3925999999983},{"$f":"H38/$E$48","v":0.88730884773662488},null,7,0.126,null,"Densité",{"$f":"1+(O37/((IF(O35=\"DME\",2.66,3.24))*O36))/1000","v":1.0486842105263159},1.0489999999999999,1.0309999999999999]
[null,null,null,{"$f":"IF(B39=\"\",0,VLOOKUP(B39,Paramètres!A4:E301,2,FALSE))","v":0},{"$f":"IF(C39=\"\",\"\",C39*D39)","v":""},1.0529999999999999,19,{"$f":"G39*(F39-1)*1000*2.57452","v":2592.5416399999967},{"$f":"H39/$E$48","v":0.88907463648833907},null,10.5,0.127]
[null,null,null,{"$f":"IF(B40=\"\",0,VLOOKUP(B40,Paramètres!A5:E302,2,FALSE))","v":0},"",null,null,0,0,null,17.3,0.128,null,"pH des malts crystal/cara"]
[null,null,null,{"$f":"IF(B41=\"\",0,VLOOKUP(B41,Paramètres!A6:E303,2,FALSE))","v":0},"",null,null,0,0,null,26.2,0.129,null,"Crystal/Cara Malt",null,0,{"$f":"5.22-0.00504*(P41+1.479)/2.6686","v":5.2172067151315291}]
[null,null,null,{"$f":"IF(B42=\"\",0,VLOOKUP(B42,Paramètres!A7:E304,2,FALSE))","v":0},"",null,null,0,0,null,36.1,0.13,null,"Crystal/Cara Malt",null,0,{"$f":"5.22-0.00504*(P42+1.479)/2.6686","v":5.2172067151315291}]
[null,null,null,{"$f":"IF(B43=\"\",0,VLOOKUP(B43,Paramètres!A8:E305,2,FALSE))","v":0},"",null,null,0,0,null,46.6,0.13100000000000001]
[null,null,null,{"$f":"IF(B44=\"\",0,VLOOKUP(B44,Paramètres!A9:E306,2,FALSE))","v":0},"",null,null,0,0,null,57.2,0.13200000000000001]
["Sucre",null,null,{"$f":"IF(B45=\"\",0,VLOOKUP(B45,Paramètres!A10:E307,2,FALSE))","v":0},"",null,null,0,0,null,68,0.13300000000000001]
[null,null,null,{"$f":"IF(B46=\"\",0,VLOOKUP(B46,Paramètres!A11:E308,2,FALSE))","v":0},"",null,null,0,0,null,78.900000000000006,0.13400000000000001]
[null,null,null,{"$f":"IF(B47=\"\",0,VLOOKUP(B47,Paramètres!A12:E309,2,FALSE))","v":0},"",null,null,0,0,null,89.8,0.13500000000000001]
["Total",{"$f":"COUNTA(B38:B47)","v":1},{"$f":"SUM(C38:C47)","v":3600},{"$f":"(D38*C38+D39*C39+D40*C40+D41*C41+D42*C42+D43*C43+D44*C44+D45*C45+D46*C46+D47*C47)/C48","v":0.81},{"$f":"SUM(E38:E47)","v":2916},null,null,0,0]

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["STOCK"]
[]
["GRAINS",null,null,null,null,null,null,"HOUBLONS",null,null,null,null,null,null,null,"LEVURES"]
["Stock Grains",null,null,"Recette en cours",null,null,null,"Stock Houblons",null,null,null,"Recette en cours",null,null,null,"Stock Levures",null,"Recette en cours"]
["Type","EBC","Quantité","Type","EBC","Quantité",null,"Type","Acide Alpha","Année","Quantité","Type","Acide Alpha","Quantité",null,"Type","Quantité mds/paquets","Type","Quantité"]
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["Caractéristiques des malts",null,null,null,null,null,"Taux d'utilisation houblon",null,null,"Caractéristiques des levures"]
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{"sheet":"Houblons","index":7,"n_rows":209,"n_cols":14,"rows_kept":209,"cut":false,"hidden":false,"merged":[]}
["Variété","Utilisation","%  d'acide alpha","%  d'acide béta","Description","Substituts possibles","Pays \nd'origine","Ales compatibles","Pale Ales compatibles","Fermentation basses compatibles","IPA compatibles","Stouts et Porter compatibles","Autres styles compatibles","Généalogie"]
["Admiral","Amérisant","13.5 – 16 %","4.5 – 6 %","Une variété Anglaise à grande teneur en acide alpha, souvent utilisée dans les ales anglaises. Peut substituer la variété Target mais est plus délicate avec un caractère de houblon plaisant, arômes abricots et orange,","Target\nNorthdown\nChallenger\nPilgrim","UK","Ales Anglaises foncées","Bitter","Lager","IPA"]
["Agnus\n(Lamb)","Amérisant","11-15%","4 – 6.6 %","Il apporte à la bière un caractère épicé et herbacé. C'est un houblon que l'on retrouve dans les bières Pilsner ou les Lagers.","Nugget\nHorizon\nMagnum","République Tchèque",null,null,"Lager\nPilsner",null,null,"Bière de froment","Sladek\nSaaz\nNorthern Brewer\nFuggle"]
["Ahil","Double","8.5 – 11.5 %","3.5 – 5.2 %","Floral. C’est le précurseur des « superstyrian ». Classé en aromatique par la plupart des « guide », son taux d’alpha permet de l’utiliser en amérisant",null,"Slovénie","Ales Belges",null,null,null,null,null,"Brewer’s Gold\n(frère de Apolon & Atlas)"]
["Ahtanum\n(YCR1)","Aromatique"," 5.7 – 6.3 %","5 – 6.5 %","Ce houblon procure un arôme typique américain similaire au Cascade, williamette et amarillo, Notes d’herbes, de menthe, de citron, de fleurs d'agrume et de pin,","Amarillo\nCascade","USA","American Brown Ale",null,null,"AIPA",null,null,"Whitebread Golding\nBrewer’s Gold"]
["Alliance","Double","4.5 – 7.5 %","2 – 5 %",null,"Fuggle","UK"]
["Amallia","Double","5 – 9 %","4 – 8.5 %","Très terreux, et avec un profil très agrume","Brown Ale\nDark Ale","USA","Brown Ale\nDark Ale"]
["Amarillo\n(VGXP01)","Aromatique","10 - 12 %","5,5 - 8 %","Son arôme et la saveur est décrit comme une version suralimentée du Cascade. Il caractérise par des arômes floraux, tropicaux et d'agrumes (citron, orange et pamplemousse).","Cascade \nCentennial\nSimcoe","USA",null,"APA",null,"AIPA"]
["Amethyst","Aromatique","3,5-6%"," 7 – 8 %","Arômes terreux, agrumes, épicé","Saaz","République Tchèque",null,"Pale Ale","Lager",null,null,null,"Saaz"]
["Apollo\n(#01051)","Amérisant","15-19%"," 5.5 – 8 %","Caractérisé par son taux fortement élevé en alpha, cette variété de houblon procurera à votre bière une saveur particulière et franche, avec des notes d’agrume (citron vert, pamplemousse) et résineuses","Colombus \n Magnum\nNugget\nZeus","USA",null,null,null,"IPA\nImpérial IPA",null,null,"Zeus"]
["Apolon","Double","10-12%","3.5 – 4 %",null,"","Slovénie","Ales Anglaises","Bitter",null,"IPA",null,null,"Brewer’s Gold\n(frère de Ahil et Atlas)"]
["Aquila","Aromatique","6.5 – 9 %","4 – 5 %","Cultivar abandonné à l’échelle industrielle","Cluster\nGalena","USA","Saison Belge",null,null,null,null,null,"Brewer’s Gold"]
["Aramis","Double","7 - 8.5%;","3.5 – 4.5 %","Nouvelle race à haute teneur en acides alpha avec un arome plaisant de fruits, avec une pointe de poire et pomme qui oscille avec des goûts d'épices,"," Centennial\nChallenger\nAhtanum\nWillamette\nChallenger\nAthanum","France","Saison",null,"Lager\nPilsner",null,null,"Blanche belge"]
["Archer","Double","4-6%","2 – 3 %","Floral, notes de citron vert et de pêche. DH possible","Summer","UK",null,"Bitter blonde"]
["Ariana","Amérisant","9-13%","4,5-6 %"," Cette variété se distingue par des notes de cassis, de pêche, de poire et de fruits tropicaux. Utilisé en dry hopping, ce houblon confère également des notes de pamplemousse, de groseille, d'agrumes et de vanille.","","Allemagne","Amber ale","Pale Ale",null,"IPA"]
["Atlas\n(Styrian Atlas)","Amérisant","5 - 9%","3.8 – 4 %","Arome frais, notes d'herbe fraîche,","Styrian Golding\nAurora","Slovénie","Ales Belges","APA",null,null,null,null,"Ahil\nApolon"]
["Aurora \n(Super Styrian)","Aromatique","5 - 10%","2.5 – 5.5 %","Grande teneur en acides alpha, arôme ressemblant à Styrian Golding mais plus léger, notes herbacées et fleuries.","Perle\nSladek","Slovénie","Ales Anglaises\nAles Belges\nAles Américaines","APA","Lager\nPilsner",null,null,"Bière de froment"]
["Azacca ®\n(#483,\n Azaaca)","Double","14-16 %","4 – 5.5 %","Agrumes (citron, pamplemousse, orange), fruits tropicaux (papaye, ananas, mangue, papaye), épicé, herbeux",null,"USA",null,null,null,"AIPA",null,null,"Northern Brewer\nToyomidori\nSummit"]
["Bačka","Aromatique","3 – 6.5 %","4 – 7 %","Arômes de « houblons nobles », Très vieille variété serbe",null,"Serbie",null,null,"Lager\nPilsner"]
["Banner","Amérisant","8.5 – 12.5 %","5 – 8 %",null,"Aquila\nCluster\nGalena","USA",null,"Bitter",null,null,null,null,"Brewer’s Gold"]
["Barbe Rouge","Double","3,8-6%"," 4 - 6.5 %","notes prononcées de fruits rouges tel que la fraise, la cerise avec une belle balance  côté herbal et épicé","","France"]
["Beata","Aromatique","3.5 – 3.8 %",null,"Pomme, Abricot, Amande",null,"UK",null,null,null,null,null,null,"Strisselspalt"]
["Beata","Aromatique","3 - 7%","9 - 11%","Abricot, et pomme, avec une pointe d'amande","Boaticea\nBelma","UK"]
["Belma","Double",12.1,null,"Notes d'orange, melon, fraise, ananas avec un soupçon de pamplemousse","Golding","USA",null,"Pale Ale",null,"IPA"]
["Bianca\n(Bianco,\nBianca Gold)","Aromatique","7 – 7.8 %%","3.2-3.4 %",null,"Saaz\nSunbeam","USA","Ales Belges",null,"Lager\nPilsner",null,null,null,"Demi-frère de SunBeam"]
["Bitter Gold","Amérisant","14 – 19 %","6 – 7.5 %","En théorie très neutre, mais certains écrits rapportent des notes de poire, de pastèque et de fruit à noyau","Nugget\nGalena","USA","Ales","Bitter","Lager\nPilsner","AIPA",null,null,"Bullion, Brewer’s Gold, Comet et Fuggle"]
["Blato","Aromatique","4.2 – 4.9 %","3.3 – 3.5 %",null,"Saaz","République Tchèque",null,null,"Lager\nPilsner",null,null,null,"Saaz (probablement)"]
["Blisk","Double","9.7 – 14 %","3.3 – 4.8 %",null,null,"Slovénie","Ales Anglaises","ESB",null,null,null,null,"Atlas"]
["Boadicea","Double","9 - 11%","3 – 4 %","Boadicea a des caractéristiques délicates, légèrement fleuries et épicées avec un arôme aux senteurs herbacées. En bouche, il a un soupçon de notes fleuries qui rappellent un verger en fleur. Les propriétés amérisantes de Boadicea sont légères et arrondies.","Challenger\n Sovereign  ","UK",null,"APA","Pilsner","AIPA",null,null,"Challenger\nNorthdown"]
["Bobek\n(Styrian Golding B,\nStyrian Bobek)","Aromatique","3 - 8%","4.5 – 6.5 %","Arôme doux et amertume moderée, Epicé, résineux, « plaisant »"," Cascade\nSmaragd\nStyrian Golding\nFuggle\nWillamette","Slovénie","Ales Anglaises","Bitter\nESB","Lager\nPilsner",null,"Stout","Ales Belges","Northern Brewer"]
["Bohemie","Aromatique","5 – 8 %","6 – 9 %",null,null,"République Tchèque",null,null,null,null,null,null,"Saaz\nSladek"]
["BOR\n(BOR704)","Aromatique","6 – 9 %","3 – 5.5 %","Dans le style du Saaz","Saaz","République Tchèque",null,"Pale Ale","Pilsner",null,null,"Wheat Beer","Saaz\nNorthern Brewer"]
["Bouclier","Aromatique","7-9%","2.4 – 3.3 %","Ce houblon offre un mélange d'arômes français et anglais avec des notes fruitées (agrumes), herbacées et épicées","Tettnang\nSpalt(Select)\nTradition\nNorthen Brewer","France"," Ales Anglaises\nSaison"," Pale Ale\nBitter\nESB","Lager\nPilsner",null,"Imperial Stout",null,"Strisselspalt \nWye Challenger, Early Bird Golding \nNorthern Brewer"]
["Bramling ","Aromatique","5,7-5,8%","2,9-3,2 %",null,"Whitbread Golding\nProgress\nEast Kent Golding","UK","Golden Ale","Pale Ale\nBitter",null,"IPA","Stout"]
["Bramling cross ","Double","5 - 8%","2.3 – 3.2 %","Flaveur intense d’épices / cassis, légèrement résineux avec quelques notes boisées.  En DH : notes de fruits frais, et notamment de cassis ; ainsi que des notes de citron"," Willamette\nEast Kent Golding\nProgress\nWhitbread Golding","UK","Golden Ale\nStrong Ale",null,null,"IPA","Porter\nStout",null,"Golding"]
["Bravo\n( #01046)","Amérisant","12 - 17%"," 3.5 – 5.5 %","Arôme riche, notes distinctes de résines et de pin, Floral, Fruité, Vanille, Epicé, un peu terreux"," Nugget\nColumbus\nZeus\nApollo\nMagnum,\nChinook\nCentennial","USA",null,"APA",null,"AIPA",null,null,"Zeus"]
["Brewer’s Gold","Amérisant","7 - 11,3%","3 – 3.1 %","Houblon Anglais amérisant de référence développé en 1919. Beaucoup d’houblons arômatiques de nos jours furent développés à partir du Brewer ‘s Gold. Grande teneur en résines, donne une amertume bien équilibrée, un caractère fruité et épicé. Donne des arômes légers de fruits et épices aux bières à haute fermentation."," Northdown \nNorthern Brewer\n Pioneer \nBullion \nGalena \nCascade","UK\nUSA",null,null,null,"IPA",null,null,"Bullion"]
["Buket","Double","8.5 – 13.5 %","4.2 – 6.3 %",null,null,"Slovénie","Ales Anglaises","ESB","Lager\nPilsner",null,null,null,"Fuggle,\nNorthern Brewer"]
["Bullion","Amérisant","6,5 - 9%","5 – 6 %","Arôme de cassis et fruits épicés. saveur de grosseille noire si utilisé durant l'ebullition"," Northern Brewer Brewer'S Gold Columbus ","UK","Barley Wine",null,"Dopplebpock","IPA","Stout (guiness)",null,"Brewers Gold"]
["Calicross","Double","5.8 – 7.9 %","4 – 7.5 %","Fruité, terreux, Floral. Variété presque éteinte commercialement, sauf en NZ",null,"NZ"]
["Calista","Amérisant","9-13%",null,"Au nez il offrira à la bière des notes intensément fruitées avec des touches d'abricot, de mûres et de framboise, de fruits de la passion, de pêche, de pamplemousse et de groseille.","","Allemagne",null,"Pale Ale","Lager","IPA",null,null,"Fuggle\nLate Cluster"]
["Calypso","Double","11-14%","5 – 6 %","Pomme, poire, fruits à noyaux et tropicaux, thé, un peu terreux, note citronnée et mentholée","Cascade \nBelma\nHuell Melon","USA","Ales Américaines\nBarley Wines","APA",null,"IPA","Stout",null,"Nugget"]
["Cascade","Double","4,5  -6%","4.8 – 7 %","Arôme américain ainsi que des arômes d’agrumes et de fruits. Très floral et épicé, notes de citron et pamplemousse. Fournit une amertume très douce même si utilisé en grandes quantités.  La version argentine développe un profil citronnelle, poivré, épicé et serait à considérer comme non-substituable avec les autres variétés.\n"," Amarillo\n Centennial \nAthanum\nColumbus","USA\nNZ\nUK\nArgentine","Ales Américaines bien houblonnée\nDH","Pale Ale américaine bien houblonnée\nDH",null,"IPA",null,null,"Serrbianka\nFuggle"]
["Cashmere","Double","7.7 – 9.1 %","3.5 – 4.5 %","Melon, noix de coco, ananas, citron, amertume douce, parfois herbeuse",null,"USA","Saison",null,null,null,null,null,"Cascade\nNorthern Brewer"]
["Cekin","Aromatique","6 – 8 %","2 – 3 %","Styrian","Styrian, Savinjski Golding","Slovénie","Ale Anglaise","Bitter","Pilsner",null,null,null,"Aurora"]
["Centennial\n(Super Cascade)","Double","9,5 - 8,5%"," 3.2 – 5.5 %","Cette variété de houblon confère à votre bière un arôme Américain typique. Développé à partir des années 1974. Aromatique et légèrement amérisant, arôme épicé, floral avec des notes d’agrumes très délicates (citron)"," Cascade \nChinook \nColumbus\nGalena\nZeux\nNugget","USA","Barley Wine\nImperial Barley Wine","Pale Ale\nBitter",null,"IPA",null,null,"Brewer’s Gold\nFuggle\nEKG\nBavarian"]
["Challenger","Double"," 6.5 – 8.5%"," 3.2 – 4.5 %","Amertume douce mais puissante. Arôme du type Challenger , flaveur plus riche.  amertume rafraîchissante et forme une bonne base pour des ajouts de houblons ultérieurs. Utilisé comme ajout ultérieur, il donnera une amertume agréable et fruitée à la bière."," Northdown\n Northern Brewer \nFirst Gold-Ekg-Styriang Perle","UK","Ales Belges","Bitter\nESB\nButterknowle Bitter",null,"Full Sail IPA","Porter\nStout",null,"Northern Brewer\nZattler"]
["Chelan","Amérisant","12 – 14.5 %","8.5 – 9.8 %","Amertume forte et brutale, notes chocolatée, fraise et pomme","Galena\nNugget","USA",null,null,null,null,null,null,"Galena"]
["Chinook\n(W-421-38)","Double","12 – 14 %","3 – 4 %","Ce houblon se caractérise par un arôme très typé d’épices. Caractère très prononcé de pamplemousse, floral,  abricot, notes de fruit de sureau et autres baies rouges, arome de pin caractéristique, fort arome d'épice,. Houblon amérisant très volatile , perd son charme si mis en trop grande quantité"," Columbus \nSimcoe \nGalena \nEroica \nBrewer'S Gold \nNugget \nBullion\nZeus","USA","Barley Wine\nSaison","APA","Lager","AIPA","Porter\nStout",null,"Petham Golding"]
["Cicero","Double","6 – 7 %","2.5 – 2.7 %","Serait dans le profil du Styrian","Styrian\nSaaz","Slovénie","Pale Ale",null,"Lager\nPilsner",null,null,null,"Aurora, frère du Cekin"]
["Citra\n(HBC394)","Aromatique","9 - 11%"," 3.5 – 4.5 %","Une variété de houblon américaine, à la fois aromatique et amérisant en raison de son taux élevé d’acides Alpha. Il développe des saveurs d’agrumes (Pamplemousse, citron vert), de fruits exotiques (goyave, mangue, fruits tropicaux, litchi) et de groseille. Amertume brutale.","Fuggle\nWillamette\nGoldings\nSimcoe\nMosaïc\nCentennial\nCascade","USA","Ales Américaines fortes","APA","Lager","AIPA",null,null,"Hallertau\nTettnang"]
["Cluster\n(Golden Cluster)","Double","5.5 – 8.5 %","4 – 6 %","Egalement connue sous le nom de Golden Cluster. Elle développe des arômes de cassis, et floral, le cultivar australien présente une forte prédominance résineuse, Amertume bien équilibrée avec un arôme intense de fruits et houblon."," Willamette\nEroica\n Galena \nBrewers Gold","USA\nAustralie",null,"APA","Lager","AIPA","Porter\nStout"]
["Columbia","Aromatique","8 – 8.5 %","3.9 – 4.1 %","Houblons frais, zeste d’agrumes",null,"USA"]
["Columbus\n(Tomahawk, CTZ, Zeus)","Amérisant"," 14 – 17 %","4.5 – 5 %","Ce houblon américain confère aux bières des arômes de bois, herbeux, légèrement citronné/agrumes, notes de poivre noir et réglisse.","Galea \nNugget\nChinook\nSimcoe ","USA","Barley Wine\nImperial Brown Ale","APA",null,"AIPA"," Stout\nImperial Stout"]
["Comet","Amérisant","9.4 – 12.4 %","3 – 6 %","Résineux, Géranium, Pamplemousse, Mandarine, Citronnelle","Summit, Galena","USA\nAllemagne","American Ale",null,"Lager","IPA",null,null,"Sunshine"]
["Crystal","Aromatique"," 3.5 – 5.5 %","6 - 8,5 %","Son arôme d’épice est plus présent  que le Hallertau toutefois.Houblon aromatique avec une flaveur délicate et de notes de tangerine"," Liberty \nMount Hood \nHallertau Hersbrucker\nStrisselpalt","USA",null,"Bitter Forte","Lager","IPA",null,null,"Hallertau\nCascade\nBrewer’s Gold\nEarly Green"]
["Dana\n(Extra Styrian Dana, \nStyrian Dana) ","Double","11 - 16%","4.7 – 6.1 %","Arôme intense pour une amertume harmonieuse","Styrian Golding\nBobek","Slovénie","Polyvalent","Polyvalent","Polyvalent","Polyvalent","Polyvalent","Polyvalent","Magnum"]
["Delta\n(#04188)","Double","5,5-7%","6.5 – 7 %","Arôme plaisant légèrement épicé avec une pointe de citron et de gingembre."," Fuggle \nWillamette ","USA",null,"Pale Ale\nBitter\nESB",null,"IPA",null,null,"Fuggle\nCascade"]
["Denali\n(#06277)","Double","13 – 15 %","4 – 5 %","Ananas, pin agrumes",null,"USA",null,null,null,null,null,null,"Nugget\nZeus"]
["Dr Rudi\n(Super Alpha)","Double","11-14%"," 7 – 8.5 %","Pin, herbeux, notes d’agrumes et de citronelle.","Green Bullet","NZ","Amérisant tout style","Amérisant tout style","Lager","IPA","Amérisant tout style","Amérisant tout style"]
["Dunav","Aromatique","5 – 10 %","2.8 – 4.6 %",null,null,"Slovénie",null,null,null,null,null,null,"Northern Brewer\nStyrian Golding"]
["East Kent Golding\n(Canterbury Golding, EKG)","Aromatique","5 - 7%","1.9 – 2.8 %","Ce houblon aromatique pouvant être utilisé comme amérisant, est surnommé le roi des houblons anglais du fait de son arôme très fin. Epicé/floral (thym lavande), terreux, arrondi, arôme doux, presque sucré, délicat."," Progress \nSovereign\nGoldings\nFuggle","UK","Toutes bières anglaise","Toutes bières anglaise","Toutes bières anglaise","Toutes bières anglaise","Toutes bières anglaise",null,"Kirin 2"]
["Eastern Gold","Amérisant","11 – 14 %","5 – 6 %",null,null,"Japon",null,null,null,null,null,"Toutes bières anglaise"]
["Ekuanot\n (Equinox, HBC366)","Double","13-15,5%","4 – 5 %","Agrumes, fruits tropicaux (papaye, mangue) , fruité (melon), herbeux et pomme de pin","Citra\nGalaxy\nAthanum","USA",null,"APA",null,"IPA"]
["El dorado","Aromatique","13 - 17%","7 – 8 %","Houblon aromatique à la teneur en acide alpha élevée. Saveur certaines de fruits, plus particulièrement fruits tropicaux ((ananas, mangue), mais aussi poire, cerise, fruits à noyaux","Galena\nSimcoe","USA",null,"Pale Ale",null,"IPA",null,"Wheat Beer"]
["Ella \n(Stella)","Aromatique","14-16%","4 – 7.8 %","Agrumes (bergamote, pamplemousse), fruits tropicaux, floral, épicé, pointes d'anis. ","Citra\nDelta","Australie",null,null,"Lager\nPilsner","IPA"]
["Elsaesser","Aromatique","4 – 4.7 %","3 – 5 %",null,null,"France"]
["Endéavour","Double","5-9%","3.8 – 5.3 %","Arôme complexe De cassis, de framboises, d'épice, de pamplemousse et de citron. Il est plus doux que Cascade. Amertume ronde et fruitée","Northern Brewer","UK","Ales Anglaises","Bitter","Lagers Anglaises",null,null,null,"Cascade"]
["Enigma","Double","13.5 – 16.5 %","4.8 – 6.4 %","Pinot gris, framboises, groseilles, notes de fruit tropicaux",null,"Australie",null,null,null,null,null,"Blanche américaine","Brewer’s Gold\nGalena"]
["Epic","Aromatique","3 – 5 %","1.7 – 2.5 %","Arôme profond de baies sauvages, avec une note de citronnelle. Légèrement herbeux.",null,"UK",null,null,null,null,null,null,"Tetenan\nTettnanger"]
["Eroica","Amérisant"," 9 – 12 %","4 – 5.5 %"," Confère un arôme bien présent dans votre bière avec un taux d’alpha assez élevé.","Galena\nNugget\nOlympic","USA","Brown Ale","\nAPA\n",null,null,"Stout",null,"Alliance"]
["Eureka\n(#05256)","Double","11-20%","4.6 – 6 %","Arôme des agrumes, de la résine et de fruits tropicaux avec des tons complexes de cassis, myrtille, fraise, mangue, poire, cerise","Simcoe\nSummit","Slovénie",null,"APA",null,null,null,null,"Merkur\nApollo"]
["Falconer’s Flight®\n(7C's)","Double","9 – 12 %","4 – 5.2 %","Agrumes (pamplemousse), fruité, épicé, floral, notes terreuses","voir notes","USA"]
["Feux-Coeur Français","Amérisant","12 – 16 %","3 – 6 %",null,null,"Australie"]
["First Gold","Double"," 6.5 – 8.5 %","2.3 – 4.1 %","Houblon Anglais de référence. Un peu épicé Fruité, baies rouges, herbeux, avec des notes agrumes / marmelade / abricot/orange."," Northdown\n Challenger \nBoadicea \nGoldings\nWillamette","UK","Ales Belges\n Saison\nBières de garde","APA",null,"IPA",null,null,"Whitebread Golding"]
["Flyer","Double","9-12%","4.1 – 6 %","Epicé, agrumes, réglisse et résineux. Un houblon d'agrumes aux arômes de fruits lapidés, de réglisse, de mélasse et de caramel avec de légères notes brûlées.","Bramling Cross","UK",null,"Bitter\nESB",null,"IPA"]
["Fuggle","Aromatique","4 – 5.5 %","2 – 3 %","Cette variété fut développée à partir du 19eme siècle en Angleterre. Le Fuggles confère une subtile saveur épice à la bière. Arôme doux, épicé. Léger fruité, boisé. Goût de terre"," Styrian Golding\nWillamette\n Progress\nGolding\nSovereign ","UK\nFrance","Ales Anglaises\nAles Belges Ales Rouges",null,null,"IPA","Porter\nStout"]
["Galaxy","Double","13 - 15%"," 5 – 6.9 %","un houblon avec un caractère marqué de citron, myrtille, cassis, pêche et fruit de la passion","Cascade\nAmarillo\nCitra\nRiwaka\nCentennial","Australie",null,"Pale Ale",null,"IPA",null,null,"Perle"]
["Galena","Amérisant","12 – 14%"," 7.2 – 8.7 %","Un houblon amérisant développé à partir du Brewer’s Gold (par polonisation naturelle dans l’état d’Idaho).  arôme de cassis, agrumes (pamplemousse, citron vert), groseille, poire, ananas, résineux donne à la bière un caractère très fruité, l'amérisant le plus utilisé aux US"," Nugget\nTarget\nCluster\nSuper Galena","USA","Brown Ale","APA",null,"AIPA","Stout","Bière de Froment américaine","Brewers gold"]
["Gargoyle ®","Aromatique","4 – 6 %",null,"Mangue, fruits tropicaux, agrumes, floral. Variété propriété de Hops-Meister’s",null,"USA",null,"APA","Lager","IPA",null,null,"Elsasser\nBrewer’s Gold\nNorthern Brewer\nBullion\nEarly Green\nGerman Aroma\nEKG\nBavarian\nFuggle"]
["Glacier","Double","5.5 %"," 5.4 – 9.5 %","Une excellente nouvelle variété avec les propriétés équilibrées d'amertume, combinée avec un bon profil d'arôme. Prune, bois (cèdre), mûre"," Eroica\nNugget\nOlympic\nFuggle\nWillamette\nTettnanger","USA",null,"APA\nBitter\nESB",null,"IPA","Porter \nStout"]
["Gold","Aromatique","3.5 – 6.5 %","3.5 – 5.9 %","Miel, ortie, foin, origan, basilic",null,"Slovénie",null,null,null,null,null,null,"Styrian Savinsjki Golding"]
["Golden Star","Aromatique","4.9 – 5.4 %","4.5 – 4.6 %","Disponible presque exclusivement au Japon",null,"Japon",null,null,null,null,null,null,"Saaz\nWhite Vine\nShinshuwase"]
["Golding","Aromatique"," 4 – 5.5 %"," 2 – 3.5 %","Le Goldings est appelé East Kent Goldings si sa culture se situe dans la région de Kent. Il confère à la bière un goût doux et sucré. Tous les Goldings sont substitutables entre eux (East Kent Goldings, Styrian Goldings, etc). Épicé et doux avec un caractère américain prononcé, légèrement fleuri, terreux, herbeux, floral, touche d’agrume (zeste de citron, orange, pamplemousse)."," East Kent Goldings Progress \nFirst Gold\nFuggle","UK\nBelgique\nUSA\nNZ","Saison\nTripel","Bitter\nESB","Kölsch",null,null,null,"EKG"]
["Green bullet","Double","10 - 13%","5 – 7 %","Fraîcheur de pin/citron et un arôme excellent, floral, épicé, fruits secs (raisin), résineux,"," Centennial\n Crystal\nMount Hood\nLiberty\nHallertau","NZ","Ales Anglaises","Bitter","Lager","IPA",null,null,"Smoothcone"]
["Greensburg","Double","5.2 %","7.20 %","Un autre houblon américain découvert dans le sud d’Idaho. Ce houblon fut généralement utilisé dans les micros brasseries américaine autrefois. Arôme fruité, boisé,","","USA","Ales Américaines","APA",null,null,null,"Ales Américaines"]
["Hallertau","Aromatique","3,5 - 6,5 %","2,5 - 3,5 %","Arôme terreux, herbaux, épicé","Hallertauer Mittelfrüh Hallertauer Tradition\n Liberty\nMount Hood","USA",null,null,"La plupart des bière de fermentation basse",null,null,null,"Hallertauer"]
["Hallertau Blanc","Aromatique","9-12%","4.5 – 5.5 %","Fruité, floral, raisin façon « vin blanc », fleur de sureau, bote de café, myrtille, cassis","Nelson Sauvin","Allemagne","Ales Belges\nBrettanomyces","Pale Ale",null,"IPA",null,"Bière de froment","Cascade\nHuell"]
["Hallertau Hersbrucker","Aromatique","2 - 5%","2.5 – 6 %","Crée pour remplacer la variété Mittlefruh, caractéristiques très similaires, LE houblon aromatique ses Allemands ; arômes épicés et fleuris, foin, herbe, d'une finesse exceptionnelle. Noble, Plus asséchant & plus épicé que Hallertauer."," Strisselspalt \nHallertauer Mittlefruh\nMount Hood \nSpalter","Allemagne","Toutes bières allemandes\nAles Européenes",null,"Lager\nPilsner",null,null,null,"Hallertau"]
["Hallertau Taurus\n(Taurus)","Amérisant","12-18%","4 – 6 %","Epicé, poivré, notes de banane, chocolat","Magnum\nHerkules\nMerkur","Allemagne","Ales Allemandes\nAles Belges",null,"Lager\nPilsner"]
["Hallertau Tradition\n(Tradition)","Aromatique"," 5 – 7 %","3 – 6 %","Développé en 1991 à partir d’Hallertau Mittlefrüh par l’institut de recherche allemand afin de développer sa résistance aux maladies. Moyenne jusqu’à haute amertume, très bon arôme, bonne conservation. Amertume harmonieuse, floral intense, herbeux, épicé, notes de lavande"," Hallertauer Mittelfrüh\nHallertau Hersbrucker\nCeleia","Allemagne",null,null,"Pilsner",null,null,"Hefeweizen","Hallertauer Gold"]
["Hallertauer Aroma\n(Wakatu)","Double","7 - 10%","8.4 – 8.6 %","Cultivé de Mittlefruh, caractérisé par une flaveur de fleurs et vanille, Arômes spécifique de zest frais de citron vert, épicié et floral,"," Hallertauer Mittlefruh ","NZ",null,null,"Lager\nPilsner"]
["Hallertauer Merkur \n(Merkur)","Double","12 - 14 %","4,5 - 5,5 %","Arôme sucré, ananas, mentholé, légèrement terreux et agrumes",null,"Allemagne",null,null,null,null,null,null,"Magnum"]
["Hallertauer Mittelfrüh ","Aromatique","3.5 – 5.5 %","3 – 5 %","Le houblon allemand de référence. Léger arôme de houblon avec des notes d’herbes et épices, L'arôme est doux, plaisant fleuri, épicé, herbeux, notes résineuses,","Hallertau Hersbrucker\nHallertau Tradition\nSaphir\nLiberty\nMount Hood","Allemagne","Ales Allemandes",null,"Pilsner",null,null,"Hefeweizen","Hallertau"]
["Hallertauer Perle\n(Perle)","Double","5 – 7 %","2.5 – 4.5 %","Utilisé principalement pour son amertume. L'arôme plaisant, légèrement épicé, avec goût de menthe et ses arômes vert, Très populaire grâce à la combinaison d’un bon arôme et d’un acide alpha élevé, bon pouvoir de conservation. Touche légèrement épicée.","Northern Brewer","Allemagne",null,null,"Lager\nPilsner",null,null,null,"Northern Brewer"]
["Harmonie","Aromatique","4-8%"," 5 – 8 %"," Amertume douce, Il confère à la bière des notes plaisantes à la fois d'épices, d'oignon et d'agrumes mais aussi des notes plus subtiles de résine. \n\n","","République Tchèque",null,null,"Lager\nPilsner",null,null,null,"Saaz"]
["Helga\n(Southern Hallertau)","Double","5.4 – 7.3 %","5 – 7 %","Caractéristiques de « houblon noble » (floral, un peu épicé, terreux, herbeux)",null,"Australie",null,null,null,null,null,null,"Hallertau Mittelfrüh"]
["Herald","Double"," 11 – 13 %","4.8 – 5.5 %"," Amertume franche, notes d’agrumes (orange et pamplemousse)","Pionner\nTarget","UK",null,"Pale ale \nBitter",null,null,null,null,"Pionner\nPilgrim"]
["Herkules","Amérisant","14 - 17%","4 – 5.5 %","Haute teneur en acides alpha, arôme épicé (poivre), melon, résineux, notes d’orange et de citron","Warrior\nTaurus","Allemagne","Ales Allemandes",null,"Lagers Allemandes",null,null,null,"Taurus\nHull\nCascade"]
["Hersbrucker\n(Hersbrucker Spät)","Aromatique","1.5 – 5 %","2.5 – 6 %","Floral, épicé, fruité, notes de foin et de tabac","Spalter\nTettnanger","Allemagne"]
["Horizon","Double","11- 13 %","5.5- 7.5 %","Houblon Américain à fort taux d’acidité développé dans l’Oregon à partir des années 1970. Très aromatique, bière au goût très frais floral, épicé, citronné"," Magnum ","USA",null,null,null,null,null,null,"Brewer’s Gold\nNugget"]
["Huell Melon\n(Hüll Melon)","Amérisant","6,9-7,5%"," 6 – 9 %","Melon honeydew, fruits tropicaux, orange, vanille, fraise des bois","Calypso\nCascade","Allemagne","Ales Belges\nSaison",null,null,"IPA",null,"Hefeweizen"," Cascade\nHuell"]
["Ivanhoe ®","Aromatique","6.5 – 9 %",null,"Arôme doux aux notes florales et d’herbe",null,"USA",null,"Pale Ale","Lager",null,"Stout"]
["Jester","Aromatique","7-9%","4 – 6 %"," Pamplemousse, fruits tropicaux","Challeger","UK"]
["Junga","Double","10 - 13%","5 – 8 %","Très haute valeur amérisante, même qualité que le Magnum allemand mais avec un bel arôme lavec des notes de cassis, de pamplemousse et d'épices."," Nugget\nTarget\nGalena \nChinock","Pologne",null,null,"Lager","IPA",null,null,"Northern Brewer\nMarynka"]
["Kazbek","Aromatique","5-8%","4 – 6 %","Jus multivitaminé, Papaye, zeste de mandarine, mélisse, notes mentholée. il confère à la bière des notes terreuses. Il est souvent décrit comme apportant des touches herbacées, sauvages et naturelles à la bière. ","Saaz\nSterling","République Tchèque","Ales Belges","Bitter (rares)","Pilsner\nLager"]
["Kirin II","Double","7.5 – 8.2 %","6.2 – 6.4 %","Hors du Japon, point de salut ! Cultivar local, produit sous contrôle de l’état, et non exporté.",null,"Japon",null,null,null,null,null,null,"Saaz\nWhite Vine"]
["Kohatu","Double","6 - 8%","4 – 5 %","Houblon a fort arôme avec un caractère floral intense, aiguilles de pins et fruit tropicaux.","Motueka\nWai-Iti","NZ",null,"Pale Ale",null,"IPA",null,null,"Hallertau Mittelfrüh"]
["Lemondrop\n(#01210)","Double","5 – 7 %","4 – 6 %","Agrumes (citron), herbeux (thé vert), mentholé, note de melon"," Cascade\nMandarina Bavaria\nCentennial","USA",null,null,null,null,null,null,"Cascade"]
["Liberty","Aromatique"," 3 – 5 %","3 – 4 %","Ce houblon Américain est entre le Hallertauer Mittlefruh et le Downy mildew développé en 1983. Procure des arômes d’épices, de résines, avec des notes de citron / agrumes","Crystal\nMount Hood\nTradition\n Hallertauer Mittelfrüh","USA","Brown Ale","Pale Ale","Lager\nBock",null,null,"Hefeweizen\nAmerican Wheat"," Hallertau\n’Ultra\nMt Hood\nCrystal"]
["Loral\n(HBC291)","Double","11.3 – 12.2 %","4.9 – 5.3 %","Floral, épicé (poivre), agrume (citron), baies noires",null,"USA"]
["Lublin \n(Lubelski, Polish Lublin, Lubelska)","Aromatique","3 - 5%","2.5 – 3.5 %","Ce houblon est la Saaz polonaise utilisé dans les blondes de ce même pays. Confère de légers arômes d’épices boisées, résineux, herbeux (thé), floral, notes citronnées.  Saveur noble et intense, plus de notes de fruits et herbes que celles de résines."," Styrian Goldings\nSaaz ","Pologne",null,null,"Pilsner polonaise",null,null,null,"Saaz"]
["Magnat","Amérisant","13.3 – 13.3 %","3.2 – 3.2 %","Aiguilles de pin, boisé, âcre",null,"Pologne",null,null,null,null,null,null,"Magnum"]
["Magnum\n(Hallertauer Magnum)","Amérisant","10 – 12.6 %","5 – 7 %","Cultivé à partir des années 1980 à l’institut Allemand de recherche. Ce houblon sera aussi bien amérisant qu’arômatique. Arôme aréable et caractère fruité et poivré."," Pilgrim\nTarget \nHallertauer Taurus\nHerkules\nHallertauer Merkur","Allemagne","Tout type de bières","Pale Ale\nTout type de bières","Pilsner\nTout type de bières","IPA\nTout type de bières","Stout\nTout type de bières","Tout type de bières","Galena"]
["Mandarina Bavaria","Aromatique","8,5-1,5","4 – 7 %","Belle notes fruitées avec des touches de mandarine et d'orange bien marquée, note de bubble gum","Nugget\nColombus\nPerle\nHallertauer Tradition\nLemondrop\nCascade","Allemagne","Ales belges\nAles françaises","Pale Ale Belge",null,"English IPA",null,"Ales Américaines","Cascade"]
["Marco Polo\n(Makepoluo)","Amérisant","12.6 % - 12.6 %",null,"Groseille, Origan, citron, fleur de sureau. 8 % des plantations chinoises seraient avec ce cultivar",null,"Chine",null,null,null,null,null,null,"Colombus"]
["Marynka","Double","8 - 12%","10 – 13 %","Combinaison intense et plaisante de fruits, résines et herbes, C'est un houblon amer typique. Arômes forts résineux, épicé, floral, anisé, agrume (pamplemousse, citron)"," Northern Brewer \nTettnanger\nStisselspalt","Pologne",null,"Pale Ale\nBitter","Pilsner","IPA",null,null,"Brewer’s Gold"]
["Melba","Double","7 – 10 %","2.5 – 5 %","Fruits de la passion, agrume (pamplemousse), amertume épicée","Galaxy","Australie"]
["Millennium","Amérisant","15.5 %","5 – 6.5 %","Floral, fruité (poire), herbeux, note de caramel au beurre (toffee)"," Nugget\nColumbus ","USA","Toute bière américaine","Toute bière américaine","Toute bière américaine","Toute bière américaine","Toute bière américaine","Toute bière américaine","Nugget"]
["Minstrel","Aromatique","5-7%","3 – 3.5 %","Baies épicées, avec des notes d’orange. L’amertume est légère","Challenger","UK"]
["Mistral","Aromatique","7,7-8,2","3.1 – 3.8 %","Notes de fruits blancs et des touches florales avec ses traits de rose et de jasmin. L'ensemble est complété par des pointes de lychee, de kumquat et de raisins blanc qui viennent apporter fraicheur et finesse à la bière.","","France","Bières française : whirpool et dh +++","Pale Ale","Lager\nPilsner",null,null,"Weissbier","Cascade\nStrisselspalt"]
["Monroe","Aromatique","2.5 – 2.5 %",null,"Framboise, orange, sucre, cerise. Nommé en mémoire de Marylin Monroe « dans sa robe rouge », extravagante comme le serait ce houblon",null,"Allemagne"]
["Mosaïc\n(Citra on steroids, HBC 369)","Aromatique","11-14%","3.2 – 3.9 %","Il se caractérise par une palette aromatique complexe. En effet, il présente à la fois des notes d'agrumes, de fruits tropicaux, de fruits rouges (myrtille, mandarine, papaye), associées à des notes herbacées, terreuses et de pin, note de bubble gum.","Citra\nSimcoe","USA",null,"Pale Ale",null,"IPA",null,null,"City"]
["Motueka\n(Belgian Saaz, B-Saaz)","Aromatique","5 - 8%","5 – 5.5 %","Il dégage d'excellents arômes citronnés aux notes variées, tapissés de saveurs de fruits tropicaux.\nArôme et caractère unique, particulièrement bon pour les lagers traditionnels, ales belges et bières amères","Saaz\nSterling","NZ","Saison\n",null,"Pilsner \nBohemian Pilsner",null,null,null,"Saaz"]
["Mount Hood\n(Mt Hood)","Aromatique","5 – 8 %","4 – 7.5 %","Houblon américain développé à partir de la variété Hallertau.Un caractère floral, épicé, herbeux, arôme doux, notes d’estragon (?) et de miel (?). Amertume parfois âcre"," Hallertau Hersbrucker\n Strisselspalt\nCrystal ","USA",null,null,"Lager",null,null,"Bière de froment","Hallertau Mittelfrüh\nfrère du Liberty"]
["Mount Rainier\n(Mt Rainer)","Aromatique","5 – 9.4","5 – 7 %","Herbeux (herbe, thé), floral, boisé (cèdre). On retrouve parfois des valeurs jusqu’à 10 % pour l’acide beta","Hallertau\nFuggle","USA",null,null,null,null,"Stout","Bière aux fruits","Magnum"]
["National","Double","5 – 6 %",null,"Chocolat, bergamote, ail",null,"Ukraine"]
["Nelson Sauvin","Double","12 - 14 %","6 – 8 %","Cette nouvelle variété d’houblon a été développée à Nelson en Nouvelle Zélande. Arômes uniques de Sauvignon Blanc et à ses touches de fruits tropicaux. ","Pacific Jade\nHallertau Blanc","NZ",null,null,null,"IPA",null,null,"Smoothcone"]
["Newport","Amérisant"," 10 – 17 %","5.5 – 6.5 %","Il offre des arômes terreux et citronnés ainsi que des saveurs amères, résineuses avec une touche de vin doux."," Nugget \nGalean \nMagnum ","USA",null," Pale Ale",null,"IPA\nBlack IPA","Porter",null,"Magnum"]
["Northdown\n(Wye Northdown)","Amérisant","6 – 9.5 %","4.5 – 6 %","Houblon Anglais développé à partir des années 1970. Sensiblement identique au Challenger et Target. Une variété à double destination, arôme du type Challenger , flaveur plus riche, l présente des arômes aux notes fruitées et résineuses. "," Challenger\n Northern Brewer \nPhoenix\n Brewer Gold \nAdmiral","UK","Ales Anglaises","Bitter",null,"English IPA","Porter\nStout",null,"Northern Brewer"]
["Northern Brewer","Double"," 8 – 10 %","3 – 5 %","Cette variété d’houblon fut développée en Angleterre en 1934 (par un croisement d’houblons femelles sauvages américains et de mâle anglais). Généralement utilisée pour ses qualités arômatique (arômes boisé et fruité) et amérisant, en complément d’autres variétés. Brewer. Polyvalent, mais plutôt utilisé pour l'amertume. Saveurs fortes et très parfumées. Notes boisées (goût du bois) et de menthe"," Northdown\nChallenger\nChinook\nPerle\nAurora\n","Allemagne","Bières brunes\nToute ale en amérisant","Toute ale en amérisant","Altbier\nKölsch","Toute ale en amérisant","Toute ale en amérisant","Toute ale en amérisant","Canterbury’s Golding (EKG)\nBrewer’s Gold"]
["Nugget","Amérisant"," 12 – 14 %","4 – 5.5 %","Bien que confère des arômes de fleurs et de résine c’est avant tout un houblon amérisant. Arome lourd d'épice et d'herbes; amérisant fort"," Target\n Galena \nMagnum\nZeus","USA","Ales Américaines","APA",null,"AIPA",null,"Ales Américaines","Brewer’s Gold"]
["Olicana®","Double","6 – 9 %","4 – 6 %","Fruits tropicaux (mangue, pamplemousse, passion). Amertume complexe avec une forte dominante agrume / fruits de la passion",null,"UK"]
["Olympic","Aromatique","10.6 – 13.8 %","3.8 – 6.1 %","Epicé, agrumes","Brewer’s Gold\nChinook","USA",null,null,null,null,null,null,"Brewer’s Gold\nFuggle\nEKG\nBavarian"]
["Opal","Double","4 - 6%","3.5 – 5.5 %","Piquant, un arôme léger de citron , épicé (anis, poivre), herbeux, agrumes","Tettnang\nEkg-Goldings\nSavinjski\nSmaragd","Allemagne","Brown Ale\nSaison\nTripel\nBlonde Ale",null,"Pilsner\nLager\nHelles\nKolsch",null,null,"Hefeweizen"]
["Pacific Gem","Amérisant","14 – 16 %"," 5 – 9 %","Ses arômes de bois et de fruits, flaveur distincte de baies / fruits confèrent une saveur unique à la bière,. Peut-être utilisé en DH."," Cluster\nFuggle\nPacific Sunrise \nPacifig Jade \nGalena","NZ","Strong Ale\nImperial Ale ",null,"Lager",null,"Porter",null,"Smoothcone\nCalifornie \nCluster Late\nFuggle"]
["Pacific jade","Aromatique","12 - 14%","7 – 8 %","Un houblon excellent à amertume plaisante et un arôme doux doté d'un parfum unique et intense d'agrumes, d'herbes et de poivre noir concassé, ce houblon aromatique est devenu de plus en plus populaire","Pacific Gem","NZ",null,"Pale Ale","Lager",null,null,null,"First Choice (Late Cluster)\nSaaz"]
["Pacifica \n(Pacific hallertau)","Aromatique","4 - 8%","5.9 – 6.1 %","Confiture d'oranges, floral","Hallertau Hersbrucker\nPerle\nHallertau Mittelfrüh","NZ",null,"Pale Ale"," Lager allemande\nHells"]
["Palisade\n(YCR 4)","Aromatique","6 – 10 %","5.5 – 8 %"," Une flaveur fruitée et bien équilibrée : terreux, floral, fruité (abricot), herbeux, pin."," Cascade\nWillamette\nChinook","USA",null,"Pale Ale\nBitter",null,"IPA",null,null,"Tettnanger"]
["Perle","Aromatique"," 7 – 9.5 %","2.5 – 4.5 %","Houblon en partie Allemand est souvent utilisé en combinaison d’autres variétés d’houblons. Il confère à la bière des arômes d’épices, de fruits et de fleurs. Utilisé principalement pour son amertume, son goût de menthe et ses bons arômes verts. L'arôme est plaisant et légèrement épicé"," Northdown\nNorthern Brewer\n First Gold","Allemagne\nFrance",null,null,"Lager",null,null,null,"Nothern Brewer"]
["Phoenix","Double","10 - 12%","3.8 – 4.5 %","Floral, épicé, chocolaté"," Challenger","UK","Saison\nTrippel",null,null,"IPA\n","Porter\nStout",null,"Yeoman"]
["Pilgrim","Double","10 - 12%","4.3 – 5 %","Ressemble à la variété Target mais avec un arôme de houblon plus intense, fruité (poire), agrumes (citron, pamplemousse), épicé.  Un arôme d'épices, de bois de cèdre et de miel."," Admiral \nTarget\nPioneer","UK","Brown Ale","Bitter\nPale Ale",null,null,"Porter",null,"First Gold \nHerald"]
["Pilot","Amérisant","8 - 12%","3.3. - 5 %","Doux, amertume rafraîchissante et « crisp » caractère herbacé avec des notes de citron, note d’agrumes (marmelade), épicé","Galena","UK"]
["Pioneer","Double","7 – 9.5 %","3.5 – 4.5 %","Arôme extraordinaire de citron / pamplemousse, agrumes (citron, pamplemousse), notes résineuses (cèdre). Amertume \"propre\" fraiche et intense."," Brewers Gold\n East Kent\n Goldings","UK","Red Ale\nSpecialty Ale","ESB",null,"IPA",null,null,"Omega\nHerald"]
["Polaris","Aromatique","18-23%","4 – 6 %","Fruits tropicaux (ananas), agrume (bergamote), mentholé, eucalyptus","Herkules","Allemagne",null,"Pale Ale\nBitter","Lager","IPA"]
["Premiant","Aromatique","7 - 12%","4.5 – 8 %","Arôme fruité, notes agrumes (citronnelle) et lavande,","Strisselspalt\nCrystal\nMount Hood","République Tchèque",null,null,"Lager\nPilsner",null,"Porter\nStout","Weizen","Northern Brewer\nSaaz"]
["Pride of Ringwood","Amérisant","7 – 10 %","4 – 7 %","Houblon Australien peu connu utilisé pour la première fois en 1965 quand il fut l’houblon avec le plus haut taux d’alpha dans le monde.  Fort arôme de bois et d’herbes.","Centennial\nGalena\nCuster","Australie","Fruit Lambic","Pale Ales","Australian Lager",null,null,null,"Pride of kent"]
["Progress","Aromatique"," 5 – 7 %","2 – 2.7 %","Le Progress est un houblon Anglais développé dans les années 1960 pour remplacer le Fuggles. Il est souvent combiné avec le Goldings.Arome fruité intense, herbeux, épicé, fruité (cassis), résineux, terreux, belle amertume. Une alternative plus sucrée à Fuggles mais caractérisée par une amertume plus douce"," East Kent Goldings\nFuggle","UK","Ales Belges","Bitter\nPale Ale Belge",null,"IPA",null,"Blanche Belge","Whitebread Golding"]
["Rakau\n(AlphaAroma, Alpharoma, Whole Orchard)","Double","11-14%","5 – 6 %","Arôme frais et fruité avec des notes d'abricot et de pins, figue. Amertume assez brutale.","Amarillo\nAdmiral\nSummit","NZ",null,"Australian Pale Ale",null,"IPA",null,null,"Smoothcone"]
["Relax","Aromatique","0.25 – 0.5 %",0.13,"thé vert, bleuet, citronelle, hibiscus, melon blanc d'Antibes (honeydew)",null,"Allemagne",null,null,null,null,null,null,"Huel"]
["Riwaka","Aromatique","4 - 8%","4 – 5 %","Caractère intense d'agrumes et pamplemousse."," Saaz","NZ",null,"Pale Ale","Lager\nPilsner"]
["Rubin","Amérisant","9 – 12 %","3.5 – 5 %",null,null,"République Tchèque",null,null,null,null,null,null,"Bor"]
["Saaz\n(Saazer)","Aromatique"," 3 – 4.5 %","4 – 6 %","Le Saaz est un houblon noble utilisé pour arômatiser les pales de Tchéquie comme la fameuse Pilsner Urquell. Ce houblon est l’houblon de référence pour les bières blondes. Son arôme est doux et légèrement épicé. L'arôme est épicé et plaisant avec des traits parfumés","Tettnang\nSpalter\nLubelski\nSterling","République Tchèque",null,null,"Lager\nPilsner",null,null,"Bière de froment","Saazer"]
["Santiam","Aromatique","5 – 7 %","7 – 8.5 %","Un houblon aux arômes de fleurs avec un taux d’alpha moyen. Nommé de la sorte en rapport avec la rivière Santiam dans l’Oregon.","Tettnang\nSpalte\nSpalter Selec","USA",null,"Pale Ale\nBitter","Lager Allemande","IPA\nBelgian IPA",null,null,"Tettnang\nHallertau Mittelfrüh\nCascade"]
["Saphir","Aromatique","2 – 4.5 %","4 – 7 %","Le Saphir est une nouvelle variété d’houblon qui remplace peu à peu le Hallertauer Mittlefruh (à cause de sa faiblesse aux maladies). Elle partage un grand nombre de caractéristiques avec cette dernière. Saveur d'agrumes, de mandarine douce et d'épices.","Hallertau Tradition\nSpalter Select\nHallertau Mittelfrüh","Allemagne","Ales Allemandes",null,"Pilsner",null,null,"Weat - Witbier"]
["Satus","Amérisant"," 12.5 – 14 %","8.5%-9%","Un récent houblon amérisant. Arôme délicat floral et d'agrumes, fruits sucrés, poires, ananas, mûres, citrons verts, groseille,"," Galena","USA"]
["Savinski Golding\n(Styrian Golding)","Aromatique","2-6%","2 – 3.5 %","Un houblon Slovène similaire au East Kent Goldings. Son goût herbacé et fleuri. Arôme distinct, notes de pin / citron / agrumes,  Son caractère houblonné est parfaitement exprimé dans des ales dorées faibles en arômes malteux.","Tettnang\nFuggle\nEkg\nWillamete","Slovénie","Ales Anglaises\nAles Belges","Bitter\nPale Ale Belge",null,null,null,"Blanche belge","Fuggle"]
["Simcoe\n(YCR 14)","Double","12 – 14 %","3 -4.5 %",". Elle procure également une certaine saveur à la bière lors de son ajout en fin de cuisson. Arômes de résines, agrumes, fruit de la passion, d'abricot et de pin.","Summit \nCitra\nMosaic\nCascade","USA",null,null,null,"AIPA"]
["Sladek","Double","5 - 7%","5 – 9 %","Cette variété noble est appréciée pour les arômes herbacés et épicés qu'elle confère à la bière."," Strisselspalt\n Crystal \nMount Hood\nSaaz\nTettnang","République Tchèque","Ales Belges","Pale Ale Belge","Lagers Belge",null,null,"Ales Belges","Northern Brewer\nSaaz"]
["Smaragd \n(Emerald)","Aromatique","4  -6%","3.5 – 5.5 %","Avec un nez fruité avec des notes distinctes équilibré fleuris (camomille, estragon) de houblon, des notes de citron et de marmelade d'orange, , épicé, légèrement fruité, peut procurer des notes de cognac, Smaragd est la réponse européenne à des variétés comme Simcoe et Amarillo.","Hallertau Mittelfruh","Allemagne",null,"Pale Ale Belge","Pilsner",null,null,null,"Hallertauer Gold"]
["Sonnet","Aromatique","4 - 6%",null,"Il possède un arôme doux et une saveur florale, faite pour une bonne bière rafraîchissanteet légère","Goldings","USA","Bières légères","Bières légères","Bières légères",null,null,"Blanche légère"]
["Sorachi ace","Double","11 - 12%","6 – 8 %","Arôme litchi, citron, citron vert, aneth, parfois notes très prononcées de noix de coco"," Columbus \n Simcoe \nWarrior \nCitra","USA\nJapon",null,"Pale Ale","Lager","IPA",null,null,"Brewer’s Gold\nSaaz\nBeikei 2"]
["Southern cross","Double","12 - 14%","5 – 6 %","Un melange d'écorce de citron et d'aiguilles de pin.","Simcoe\nChinook","NZ",null,"Pale Ale","Lager","IPA",null,null,"Smoothcone\nFuggle"]
["Southern Dawn","Double","11.2 – 12.5 %","4.3 – 5.9 %","Epicé (pain d’épice), agrumes (bergamote), floral, fruits tropicaux","Southern Promise","Afrique du sud",null,null,null,null,null,null,"Southern Brewer"]
["Southern Promise","Double","9.5 – 11.5 %","3.6 – 5.4 %","Fruité, terreux, floral",null,"Afrique du sud",null,null,null,null,null,null,"Southern Brewer"]
["Southern Star","Double","12 – 15.5 %","4.8 – 5.2 %","Fruité (abricot), herbeux (persil), épicé (gingembre), agrumes (pamplemousse). Plutôt utilisé en amérisant",null,"Afrique du sud",null,null,null,null,null,null,"Outeniqua"]
["Sovereign\n (TA200)","Aromatique","4 - 7%","2.1 – 3.1 %","Houblon aromatique délicat d’origine anglaise avec un arôme de fleurs et agrumes"," Goldings","UK",null,"Pale Ale\nBitter\nESB",null,"English IPA"]
["Spalt\n(Spalter)","Aromatique","2,5-5,5%","3 – 5 %","Herbeux, terreux, epicé (gingembre), résineux (pomme de pin), floral"," Saaz\nHersbrucker","Allemagne","Ales Allemandes",null,"Lager\nPilsner",null,null,"Blanche Allemandes"]
["Spalter Select\n(Select)","Aromatique"," 4 – 5 %","2.4 – 5 %","Saveurs herbeuses et épicées"," Tettnang  \nSaaz \nSpalt","Allemagne",null,null,"Lager"]
["Sterling","Double","6 – 9 %","4 – 6 %","Son arôme est une combinaison d'épices, d'agrumes et des notes florales,"," Saaz\nMount Hood","USA",null,null,null,null,null,null,"Saaz\nCascade\nBrewer Gold \nEarly Green"]
["Sticklebract","Double","12-15%","7.5%-8.5%","Arôme de pin frais, agrume","Northern Brewer","NZ",null,"Pale Ale\nBitter","Pilsner",null,null,null,"First Choice "]
["Strisselspalt\n(Strisselspalter)","Aromatique"," 3 – 5 %","3 – 5.7 %","Combinaison d'herbes, de fleurs et des notes de fruits et de citron"," Hallertauer Hersbrucker\nCrystal\nMt Hood","France","Ales légères\nSaison",null,"Lager\nPilsner"]
["Styria Cardinal","Aromatique","10-15%","3.2 - 4.6 %","Arôme de pomme, ananas, fruits tropicaux (fruit de la passion), fraises, anis.","","Slovénie",null,"APA",null,"IPA"]
["Styrian Golding C\n(Celeia)","Aromatique","4.5 – 6 %","2 – 4 %","Un houblon Slovène similaire au East Kent Goldings. Son goût herbacé et fleuri. Arôme distinct, notes de pin / citron / agrumes."," Saaz\nBobek\nStyrian Golding\nEast Kent Golding","Slovénie","Ales Anglaises","ESB","Lager\nPilsner",null,null,null,"Styrian Golding\nAurora"]
["Styrian Golding\n(Styrian, Savinski Golding)","Aromatique","2,8 - 6 %","2 - 3,5 %","Arôme doux, épicé dans le style des houblons nobles.","Fuggle\nWillamette\nEKG","Slovénie","Ales Anglaises\nAles Belges","Bitter\nPale Ale Belge",null,null,null,"Blanche Belge","Fuggle"]
["Styrian Wolf","Aromatique","13,5-18,5","5%-6%"," Fruits tropicaux (fruit de la passion, mangue, banane, melon, ananas, abricot, caramel ), epicé (piment, poivre, persil, foin), agrumes (citron, citron vert, citronnelle, gingembre), flloral (muguet, géranium, menthol , melisse)","","Slovénie",null,"APA","IPA"]
["Summer","Aromatique","4 - 7%","4.8 – 6.1 %","Arôme fruité de melon, abricot et d'agrumes, fruits à noyau","Palisade\nBelma","Australie",null,"Pale Ale",null,"IPA",null,"Bière de froment","Saaz"]
["Summit","Amérisant","17 – 19 %","3.5 – 6.5 %","Arôme riche d'agrumes, pamplemousse","Zeus\nBravo\nApollo","USA","Barley Wine","APA",null,"IPA","Stout",null,"Lexus\nZeus\nNugget"]
["Super Pride","Amérisant","12.5 – 16.3 %","6 – 8 %","Résineux, épicé (pain d’épice), chocolaté, floral (marjolaine)",null,"Australie"]
["SuperGalena","Aromatique","13 – 16 %","8 – 10 %","Herbeux, épicé (baie de genévrier), Fruité (fraise, prune)","Cluster\nGalena","USA",null,null,null,null,null,null,"Pride of Ringwood"]
["Sussex","Aromatique","4-7%","2.4 – 3.2 %","Arôme puissant aux saveurs tropicales délicates, peut être Terreux, herbeux avec des notes mentholées et vanillées.","Fuggle\n Progrès\nWhitbread Golding","UK","Ales Anglaises\nAles Belges","Pale Ale\nBitter",null,null,null,"Ales Belges"]
["Sybillia","Double","6 - 8%","3 – 5 %","Bien équilibré, polyvalent, arôme européen traditionnel, terreux et épicé. Approprié pour le dry-hopping."," Northern Brewer \nPerle\nLublin","Pologne","Barley Wine","Pale Ale",null,null,"Stout",null,"Lubelski"]
["Sylva","Aromatique","5.6 – 7.3 %","3 – 4.6 %","Identique au Saaz, mais avec un profil floral et herbeux plus complexe","Saaz","Australie",null,null,null,null,null,null,"Saaz"]
["Tahoma","Aromatique","6 – 7.5 %","7 – 8 %","Agrumes (pamplemousse, citron), boisé (cèdre, pin), épicé (poivre)","Cascade\nCentennial","USA"]
["Tardif de Bourgogne","Aromatique "," 3.1 – 5.5 %"," 2.5 – 5 %","Houblon arômatique Français utilisé pour les bières blondes européennes, développe des arômes de vanille.","","France",null,null,"Lager"]
["Target","Amérisant","9.5 – 12.5 %","4.5 – 5.5 %","Arôme intense de sauge, de fleurs, d'épices et d'agrumes","Magnum\nFuggle\nWillamette","UK","Ales forte","Strong Bitter","Lagers Anglaises",null,null,null,"Northern Brewer\nEast Kent Golding"]
["Teamaker","Aromatique","0.6 – 1.8 %","5.4 – 13.2 %","Floral, thé","Crystal","USA"]
["Tettnanger\n(Tettnang)","Aromatique","3.5 – 5.5 %","3 – 5 %","Ce houblon nous vient de Tettnang un petit village dans le sud de Badenwürttemberg en Allemagne (région qui produit et exporte de grosse quantité d’houblon). Ce noble houblon présente des arômes épicé avec des notes de fleurs et d'herbes. peut être employé au brassage de bières blondes. Variété aromatique, utilisée traditionnellement par des brasseurs européens pour les Lagers mais aussi pour les Ales blondes, Aromatique noble. Doux, légèrement épicé. Goût fin et délicat"," Spalt (Select)\n Saaz\nFuggle","Allemagne","Ales Allemandes Blondes",null,"Lager",null,null,"Wheat Beer","Fuggle"]
["Topaz","Double","15-18%","6.4 – 7.9 %","Arôme merveilleusement unique d'herbes, d'épices et résineuses avec de notes tropical","Rakau\nSummit\n","Australie","Ales Sombres","Pale Ale ",null,"IPA"]
["Triple Pearl","Double","10.3 – 11.2 %","3.3 – 4.2 %","Agrume, épicé, résineux",null,"USA",null,null,null,null,null,null,"Perle"]
["Triskel","Aromatique","2,9-9%","4 – 4.7 %","Ses notes sont fruitées, agrume et florales, sa teneur en huiles lui donne un potentiel intéréssant en houblonnage très tardif et surtout en houblonnage à cru. ","Strisselspalt","France",null,null,null,null,null,null,"Strisselspalt\nYeoman"]
["Tsingtao Flower","Double","7 – 7 %",null,"Cassis, melon, tabac. 90 % de la production chinoise",null,"Chine",null,null,null,null,null,null,"Cluster (version chinoise)"]
["Ultra","Double","4.5 – 5 %"," 3.8 – 4 %","Confère à la bière des arômes poivrés, épicés. Arôme proche du Saaz. Très fin, épicé, avec des notes florales. Excellent en fin d'ébullition.","Crystal\nSaaz\nTettnanger","USA",null,null,"Lager\nPilsner",null,null,null,"Hallertau\nSaazer"]
["Vanguard","Aromatique"," 5.5 – 6 %","5 – 7.5 %","Arôme procje de Hallertau Mittelfrüh et de Saaz. Variété nôble, il offre des arômes épicés et herbacés, Boisé (cèdre), agrumes, fruits tropicaux."," Hallertau\n Liberty \nMount Hood","USA",null,"Pale Ale","Lagers Légères",null,null,null,"Hallertauer\nGerman Aroma"]
["Vic Secret™","Double","14 – 17 %","6 – 7 %","Fruits tropicaux, résineux (pin)","Galaxy","Australie",null,"Pale Ale","Lager"]
["Vital","Double","9-12%","6 – 10 %","Arôme épicé, agrumes. Initialement sélectionné pour l’industrie pharmaceutique à cause d’un taux de xanthohumol (antioxydant) très élevé","Styrian Golding\nSaaz","République Tchèque",null,"Pale Ale",null,null,null,null,"Agnus"]
["Vojvodina","Aromatique","6 – 10.5 %","2.3 – 4.7 %","Arôme de houblon noble (herbeux, floral, épicé)",null,"Slovénie\nUSA",null,null,null,null,null,null,"Northern Brewer, Golding"]
["Wai-iti","Aromatique","2 - 4%","4.5 – 5.5 %","Arôme d'agrumes composée de mandarine, de citron et de fruits à noyau (pèche, abricot)","Saaz\nRiwaka","NZ",null,"Pale Ale",null,"IPA",null,null," Liberty\nHallertau Mittelfrüh"]
["Waimea","Double","16-19%","7 – 9 %","Arôme de Tangelo, d'agrumes et pin","Pacific Jade","NZ",null,"Pale Ale","Lagers houblonnées",null,null,null,"Pacific Jade"]
["Wakatu\n(Hallertau Aroma)","Double","4-7%",8.5000000000000006E-2,"Houblon triploïdede NZ, 2/3 de Hallertauer Mittelfrüher et 1/3 de NZ, il a été publié en 1988. Son profil d'huile bien équilibré lui confère un arôme floral discret au-dessus de citron vert piquant. Considéré en grande partie comme à double usage, il peut être ajouté à n’importe quel stade de l’ébullition et séché avec succès. Il a également été noté pour son impressionnante stabilité aromatique."]
["Warrior\n(YCR5)","Double","15 – 18 %","4.4 – 6 %","Caractéristiques similaires à Nugget et Columbus,  légère aromatique résineux, agrumes et herbeux."," Nugget \nColumbus\nMagnum","USA",null,"Pale Ale\nBitter",null,"IPA"]
["Whitbread Golding\n(WGV, Whitbread)","Aromatique","4 - 8%"," 2 – 3.3 %","Ressemblant à Goldings mais plus fort et avec une plus grande teneur en acides alpha. Arômes de notes terreuses, botaniques et floraux"," Challenger\nProgres\nGolding","UK","Ales Anglaise","Bitter",null,null,"Ales Anglaise",null,"Bate’s Brewer\nFuggle"]
["Willamette","Aromatique","4 – 6 %"," 3 – 4.5 %","Arômes fruités et quelques notes de fleurs. Cette variété porte son nom en rapport avec la Valley de Willamette, une importante zone de culture de houblons. Un arôme d’huile essentielle de cassis et d’herbes, légèrement épicé"," Bramling Cross\nFuggle\nTettnanger\nDelta\nStyrian","USA"," Très polyvalent\nAles Anglaises\nGolden Ales\nBrown Ales"," Très polyvalent\nEnglish Ales\nGolden Ales\nBrown Ales",null,null," Très polyvalent\nEnglish Ales",null,"Fuggle"]
["Wye Challenger","Double","6.5 – 8.5 %","2.5 – 4.3 %","Cognac, Pain d’épice, Banane",null,"UK",null,null,null,null,null,null,"Northern Brewer\nTarget"]
["Wye Target","Amérisant","9.5 – 12.5 %","4.3 – 5.7 %","Caramel, fruité (baie de sureau), tabac, vanille. Très efficace en DH",null,"UK","Ales Anglaise",null,"Lager",null,null,null,"Challenger"]
["Yakima Gold","Double","8.8 – 10.5 %","4.3 – 5 %",null,null,"USA",null,null,null,null,null,null,"Cluster"]
["Yeoman","Double","12 – 16 %","4 – 5 %","Arôme anglais, très houblonné, avec des notes d’agrumes","Zenith\nNorthern Brewer, Target","UK"]
["Zenith","Amérisant","9 – 11 %","2.5 – 3.5 %","Floral, agrumes","Yeoman\nNorthern Brewer","UK\nUSA",null,"APA","Lager","AIPA",null,"Stout"]
["Zythos®","Aromatique","10 – 12.5 %","4.7 – 6.2 %","Fruits tropicaux (ananas), agrumes, notes résineuses (pin). Il s’agit d’un mélange de plusieurs houblons","Simcoe\nAmarillo","USA"]

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["BJCP 2015","Calcium (ppm)","Magnésium (ppm)","Alcalinité en CaCO3","Sulfate (ppm)","Chloride (ppm)","Sodium (ppm)","Alcalinité Résiduelle","BJCP Style Name","CODE","BJCP 2015"]
[]
["01A - American Light Lager","50-60","0-30","0-40","0-50","50-100","<100","-60-0","1A Lite American Lager","01A",{"$f":"VLOOKUP(J3,'BJCCP (2)'!$A$1:$R$119,2)","v":"01A - American Light Lager"}]
["01B - American Lager","50-75","0-30","0-40","50-150","50-100","<100",{"$f":"-60-0","v":-60},"1C Premium American","01B ",{"$f":"VLOOKUP(J4,'BJCCP (2)'!$A$1:$R$119,2)","v":"01B - American Lager"}]
["01B - American Lager","50-75","0-30","0-40","50-150","50-100","<100","-60-0","2C Classic American Pilsner","01B ",{"$f":"VLOOKUP(J5,'BJCCP (2)'!$A$1:$R$119,2)","v":"01B - American Lager"}]
["01C - Cream Ale","50-100","0-30","0-80","0-50","0-100","<100","-30-30","6A Cream Ale","01C",{"$f":"VLOOKUP(J6,'BJCCP (2)'!$A$1:$R$119,2)","v":"01C - Cream Ale"}]
["01D - American Wheat Beer","50-100","0-30","0-80","100-200","50-100","<100","-60-0","60 American Wheat /Rye","01D",{"$f":"VLOOKUP(J7,'BJCCP (2)'!$A$1:$R$119,2)","v":"01D - American Wheat Beer"}]
["02C - International Dark Lager","50-75","0-30","80-120","0-50","50-150","<100","40 - 80","4A Dark American Lager","02C",{"$f":"VLOOKUP(J8,'BJCCP (2)'!$A$1:$R$119,2)","v":"02C - International Dark Lager"}]
["03D - Czech Dark Lager","50-60","0-30","0-40","0-50","50-100","<100","-60-0","2B Bohemian Pilsner","03D",{"$f":"VLOOKUP(J9,'BJCCP (2)'!$A$1:$R$119,2)","v":"03D - Czech Dark Lager"}]
["04A - Munich Helles","50-60","0-30","0-40","0-50","50-100","<100","-60-0","1D Munich Helles","04A",{"$f":"VLOOKUP(J10,'BJCCP (2)'!$A$1:$R$119,2)","v":"04A - Munich Helles"}]
["04C - Helles Bock","50-75","0-30","40-80","0-100","50-150","<100","0-60 ","5A Helles Bock","04C",{"$f":"VLOOKUP(J11,'BJCCP (2)'!$A$1:$R$119,2)","v":"04C - Helles Bock"}]
["05B - Kölsch","50-100","0-30","0-80","0-50","0-100","<100","-30-30","6C Kölsch","05B",{"$f":"VLOOKUP(J12,'BJCCP (2)'!$A$1:$R$119,2)","v":"05B - Kölsch"}]
["05C - German Helles Exportbier","75-150","0-30","40-80","50-150","50-100","<100","-30-30","1E Dortmund et Export","05C",{"$f":"VLOOKUP(J13,'BJCCP (2)'!$A$1:$R$119,2)","v":"05C - German Helles Exportbier"}]
["05D - German Pils","50-75","0-30","0-40","50-150","50-100","<100","-60-0","2A German Pilsner (Plis)","05D",{"$f":"VLOOKUP(J14,'BJCCP (2)'!$A$1:$R$119,2)","v":"05D - German Pils"}]
["06A - Märzen","50-75","0-30","40-120","0-100","50-150","<100","0-60 ","3B Oktoberfest/Marzen","06A",{"$f":"VLOOKUP(J15,'BJCCP (2)'!$A$1:$R$119,2)","v":"06A - Märzen"}]
["06C - Dunkles Bock","50-75","0-30","40-80","0-100","50-150","<100","0-60 ","5B Traditionel Bock","06C",{"$f":"VLOOKUP(J16,'BJCCP (2)'!$A$1:$R$119,2)","v":"06C - Dunkles Bock"}]
["07A - Vienna Lager","50-75","0-30","40-120","0-100","50-150","<100","0-60 ","3A Vienne Lager","07A",{"$f":"VLOOKUP(J17,'BJCCP (2)'!$A$1:$R$119,2)","v":"07A - Vienna Lager"}]
["07B - Altbier","50-150","0-30","40-120","100-300","50-100","<100","0-60 ","7A N. German Altbier","07B",{"$f":"VLOOKUP(J18,'BJCCP (2)'!$A$1:$R$119,2)","v":"07B - Altbier"}]
["07B - Altbier","50-150","0-30","40-120","100-300","50-100","<100","0-60 ","7C Düsseldorf Altbier","07B",{"$f":"VLOOKUP(J19,'BJCCP (2)'!$A$1:$R$119,2)","v":"07B - Altbier"}]
["08A - Munich Dunkel","50-75","0-30","80-120","0-50","50-150","<100","40 - 80","4B Munich Dunkel","08A",{"$f":"VLOOKUP(J20,'BJCCP (2)'!$A$1:$R$119,2)","v":"08A - Munich Dunkel"}]
["08B - Schwarzbier","50-75","0-30","80-120","0-50","50-150","<100","40 - 80","4C Schwarzbier","08B",{"$f":"VLOOKUP(J21,'BJCCP (2)'!$A$1:$R$119,2)","v":"08B - Schwarzbier"}]
["09A - Doppelbock","50-100","0-30","80-150","0-100","50-100","<100","60 - 120","5C Doppelbock","09A",{"$f":"VLOOKUP(J22,'BJCCP (2)'!$A$1:$R$119,2)","v":"09A - Doppelbock"}]
["09B - Eisbock","50-100","0-30","80-150","0-100","50-100","<100","60 - 120","50 Eisbock","09B",{"$f":"VLOOKUP(J23,'BJCCP (2)'!$A$1:$R$119,2)","v":"09B - Eisbock"}]
["09C - Baltic Porter","50-75","0-30","80-160","50-150","50-150","<100","60 -120","12C Baltic Porter","09C",{"$f":"VLOOKUP(J24,'BJCCP (2)'!$A$1:$R$119,2)","v":"09C - Baltic Porter"}]
["10A - Weissbier","50-100","0-30","0-80","0-50","0-100","<100","30 - 30","15A Weizen","10A",{"$f":"VLOOKUP(J25,'BJCCP (2)'!$A$1:$R$119,2)","v":"10A - Weissbier"}]
["10B - Dunkles Weissbier","50-75","0-30","80-160","50-150","50-150","<100","60 - 120","15B Dunkelweizen","10B",{"$f":"VLOOKUP(J26,'BJCCP (2)'!$A$1:$R$119,2)","v":"10B - Dunkles Weissbier"}]
["10C - Weizenbock","50-75","0-30","120-200","50-150","50-150","<100","120 - 200","15C Weizenbock","10C",{"$f":"VLOOKUP(J27,'BJCCP (2)'!$A$1:$R$119,2)","v":"10C - Weizenbock"}]
["11A - Ordinary Bitter","50-100","0-30","0-80","100-200","50-100","<100","-60-0","8A Ordinary Bitter","11A",{"$f":"VLOOKUP(J28,'BJCCP (2)'!$A$1:$R$119,2)","v":"11A - Ordinary Bitter"}]
["11B - Best Bitter","50-150","0-30","40-120","100-200","50-100","<100","0-60 ","8B Special Bitter","11B",{"$f":"VLOOKUP(J29,'BJCCP (2)'!$A$1:$R$119,2)","v":"11B - Best Bitter"}]
["11C - Strong Bitter","50-150","0-30","40-120","100-300","50-100","<100","0-60 ","8C Strong Bitter","11C",{"$f":"VLOOKUP(J30,'BJCCP (2)'!$A$1:$R$119,2)","v":"11C - Strong Bitter"}]
["12C - English IPA","50-150","0-30","40-120","100-300","50-100","<100","0-60 ","14A English IPA","12C",{"$f":"VLOOKUP(J31,'BJCCP (2)'!$A$1:$R$119,2)","v":"12C - English IPA"}]
["13A - Dark Mild","50-150","0-30","40-120","100-200","50-100","<100","0-60 ","11A Mild Ale","13A",{"$f":"VLOOKUP(J32,'BJCCP (2)'!$A$1:$R$119,2)","v":"13A - Dark Mild"}]
["13B - British Brown Ale","50-75","0-30","80-150","50-150","50-100","<100","30-90","11B S. English Brown","13B ?",{"$f":"VLOOKUP(J33,'BJCCP (2)'!$A$1:$R$119,2)","v":"13B - British Brown Ale"}]
["13B - British Brown Ale","50-75","0-30","80-150","50-150","50-100","<100","30-90","11C N. English Brown","13B ?",{"$f":"VLOOKUP(J34,'BJCCP (2)'!$A$1:$R$119,2)","v":"13B - British Brown Ale"}]
["13C - English Porter","50-75","0-30","80-150","50-150","50-100","<100","30-90","12A Brown Porter","13C",{"$f":"VLOOKUP(J35,'BJCCP (2)'!$A$1:$R$119,2)","v":"13C - English Porter"}]
["14A - Scottish Light","50-150","0-30","40-120","100-200","50-100","<100","0-60 ","9A Scotish 604","14A",{"$f":"VLOOKUP(J36,'BJCCP (2)'!$A$1:$R$119,2)","v":"14A - Scottish Light"}]
["14B - Scottish Heavy","50-150","0-30","40-120","100-200","50-100","<100","0-60 ","9B Scotish 704","14B",{"$f":"VLOOKUP(J37,'BJCCP (2)'!$A$1:$R$119,2)","v":"14B - Scottish Heavy"}]
["14C - Scottish Export","50-150","0-30","40-120","100-200","50-100","<100","0-60 ","9C Scotish 804","14C",{"$f":"VLOOKUP(J38,'BJCCP (2)'!$A$1:$R$119,2)","v":"14C - Scottish Export"}]
["15A - Irish Red Ale","50-150","0-30","40-120","100-300","50-100","<100","0-60 ","90 Irish Red Ale","15A",{"$f":"VLOOKUP(J39,'BJCCP (2)'!$A$1:$R$119,2)","v":"15A - Irish Red Ale"}]
["15B - Irish Stout","50-75","0-30","80-150","50-150","50-100","<100","30-90","13A Dry Stout","15b",{"$f":"VLOOKUP(J40,'BJCCP (2)'!$A$1:$R$119,2)","v":"15B - Irish Stout"}]
["16A - Sweet Stout","50-75","0-30","80-160","50-150","50-150","<100","60 - 120","13B Sweet Stout","16A",{"$f":"VLOOKUP(J41,'BJCCP (2)'!$A$1:$R$119,2)","v":"16A - Sweet Stout"}]
["16B - Oatmeal Stout","50-75","0-30","80-160","50-150","50-150","<100","60 - 120","13C Oatmeal Stout","16B",{"$f":"VLOOKUP(J42,'BJCCP (2)'!$A$1:$R$119,2)","v":"16B - Oatmeal Stout"}]
["16D - Foreign Extra Stout","50-75","0-30","80-160","50-150","50-150","<100","60 - 120","130 Foreign Extra Stout","16D",{"$f":"VLOOKUP(J43,'BJCCP (2)'!$A$1:$R$119,2)","v":"16D - Foreign Extra Stout"}]
["17B - Old Ale","50-100","0-30","40-120","50-100","50-150","<100","0-60 ","19A Old Ale","17B",{"$f":"VLOOKUP(J44,'BJCCP (2)'!$A$1:$R$119,2)","v":"17B - Old Ale"}]
["17C - Wee Heavy","50-100","0-30","40-120","50-100","50-150","<100","0-60 ","9E Strong Scotch Ale","17C",{"$f":"VLOOKUP(J45,'BJCCP (2)'!$A$1:$R$119,2)","v":"17C - Wee Heavy"}]
["17D - English Barleywine","50-100","0-30","40-120","50-100","50-150","<100","0-60 ","19B English Barleywine","17D",{"$f":"VLOOKUP(J46,'BJCCP (2)'!$A$1:$R$119,2)","v":"17D - English Barleywine"}]
["18A - Blonde Ale","50-60","0-30","0-40","0-50","50-100","<100","-60-0","1B Standard American","18A",{"$f":"VLOOKUP(J47,'BJCCP (2)'!$A$1:$R$119,2)","v":"18A - Blonde Ale"}]
["18A - Blonde Ale","50-100","0-30","0-80","100-200","50-100","<100","-60-0","6B Blonde Ale","18A",{"$f":"VLOOKUP(J48,'BJCCP (2)'!$A$1:$R$119,2)","v":"18A - Blonde Ale"}]
["18B - American Pale Ale","50-150","0-30","40-120","100-400","0-100","<100","-30-30","10A American Pale Ale","18B",{"$f":"VLOOKUP(J49,'BJCCP (2)'!$A$1:$R$119,2)","v":"18B - American Pale Ale"}]
["19A - American Amber Ale","50-150","0-30","40-120","100-300","50-100","<100","0 -60","10B American Amber Ale","19A",{"$f":"VLOOKUP(J50,'BJCCP (2)'!$A$1:$R$119,2)","v":"19A - American Amber Ale"}]
["19B - California Common ","50-150","0-30","40-120","100-300","50-100","<100","0-60 ","7B California Common Beer","19B",{"$f":"VLOOKUP(J51,'BJCCP (2)'!$A$1:$R$119,2)","v":"19B - California Common "}]
["19C - American Brown Ale","50-75","0-30","80-160","50-150","50-150","<100","60 -120","10C American Brown Ale","19C",{"$f":"VLOOKUP(J52,'BJCCP (2)'!$A$1:$R$119,2)","v":"19C - American Brown Ale"}]
["20A - American Porter","50-75","0-30","80-160","50-150","50-150","<100","60 -120","12B Robust Porter","20A",{"$f":"VLOOKUP(J53,'BJCCP (2)'!$A$1:$R$119,2)","v":"20A - American Porter"}]
["20B - American Stout","50-75","0-30","80-160","50-150","50-150","<100","60 - 120","13E American Stout","20B",{"$f":"VLOOKUP(J54,'BJCCP (2)'!$A$1:$R$119,2)","v":"20B - American Stout"}]
["20C - Imperial Stout","50-75","0-30","120-200","50-150","50-150","<100","120 - 200","13F Imperial Stout","20C",{"$f":"VLOOKUP(J55,'BJCCP (2)'!$A$1:$R$119,2)","v":"20C - Imperial Stout"}]
["21A - American IPA","50-150","0-30","40-120","100-400","0-100","<100","-30-30","14B American IPA","21A",{"$f":"VLOOKUP(J56,'BJCCP (2)'!$A$1:$R$119,2)","v":"21A - American IPA"}]
["22A - Double IPA","50-150","0-30","40-120","100-400","0-100","<100","30 - 30","14C Imperial IPA","22A",{"$f":"VLOOKUP(J57,'BJCCP (2)'!$A$1:$R$119,2)","v":"22A - Double IPA"}]
["22C - American Barleywine","50-100","0-30","40-120","50-100","50-150","<100","0-60","19C American Barleywine","22C",{"$f":"VLOOKUP(J58,'BJCCP (2)'!$A$1:$R$119,2)","v":"22C - American Barleywine"}]
["23A - Berliner Weisse","50-100","0-30","0-80","0-50","0-100","<100","-100--30","17A Berliner Weisse","23A",{"$f":"VLOOKUP(J59,'BJCCP (2)'!$A$1:$R$119,2)","v":"23A - Berliner Weisse"}]
["23B - Flanders Red Ale","50-100","0-30","0-120","0-50","0-100","<100","0-60 ","17B Flanders Red Ale","23B",{"$f":"VLOOKUP(J60,'BJCCP (2)'!$A$1:$R$119,2)","v":"23B - Flanders Red Ale"}]
["23C - Oud Bruin","50-100","0-30","0-100","0-50","0-100","<100","0-60 ","17C Oud Bruin","23C",{"$f":"VLOOKUP(J61,'BJCCP (2)'!$A$1:$R$119,2)","v":"23C - Oud Bruin"}]
["23D - Lambic","50-100","0-30","0-80","0-50","0-100","<100","-100--30","170 Staright Lambic","23D",{"$f":"VLOOKUP(J62,'BJCCP (2)'!$A$1:$R$119,2)","v":"23D - Lambic"}]
["23E - Gueuze ","50-100","0-30","0-80","0-50","0-100","<100","-100--30","17E Gueuze","23E",{"$f":"VLOOKUP(J63,'BJCCP (2)'!$A$1:$R$119,2)","v":"23E - Gueuze "}]
["23F - Fruit Lambic","50-100","0-30","0-80","0-50","0-100","<100","-100--30","17F Fruit Lambic","23F",{"$f":"VLOOKUP(J64,'BJCCP (2)'!$A$1:$R$119,2)","v":"23F - Fruit Lambic"}]
["24A - Witbier","50-100","0-30","0-80","0-50","0-100","<100","-60-0","16A Witbier","24A",{"$f":"VLOOKUP(J65,'BJCCP (2)'!$A$1:$R$119,2)","v":"24A - Witbier"}]
["24B - Belgian Pale Ale","50-150","0-30","40-120","100-300","50-100","<100","0-60 ","16B Belgian Pale Ale","24B",{"$f":"VLOOKUP(J66,'BJCCP (2)'!$A$1:$R$119,2)","v":"24B - Belgian Pale Ale"}]
["24C - Bière de Garde","50-100","0-30","40-120","50-100","50-150","<100","0-60 ","160 Bière de Garde","24C",{"$f":"VLOOKUP(J67,'BJCCP (2)'!$A$1:$R$119,2)","v":"24C - Bière de Garde"}]
["25A - Belgian Blond Ale","50-100","0-30","0-80","0-50","0-100","<100","-30-30","18A Belgian Blond Ale","25A",{"$f":"VLOOKUP(J68,'BJCCP (2)'!$A$1:$R$119,2)","v":"25A - Belgian Blond Ale"}]
["25B - Saison","50-150","0-30","40-120","100-400","0-100","<100","-60-0","16C Saison","25B",{"$f":"VLOOKUP(J69,'BJCCP (2)'!$A$1:$R$119,2)","v":"25B - Saison"}]
["25C - Belgian Golden Strong Ale","50-100","0-30","0-40","50-100","50-100","<100","-30-30","180 Golden Strong Ale","25C",{"$f":"VLOOKUP(J70,'BJCCP (2)'!$A$1:$R$119,2)","v":"25C - Belgian Golden Strong Ale"}]
["26B - Belgian Dubbel","50-100","0-30","40-120","50-100","50-150","<100","0-60","18B Belgian Dubbel","26B",{"$f":"VLOOKUP(J71,'BJCCP (2)'!$A$1:$R$119,2)","v":"26B - Belgian Dubbel"}]
["26C - Belgian Tripel","50-100","0-30","0-40","50-100","50-100","<100","-30-30","18C Belgian Tripel","26C",{"$f":"VLOOKUP(J72,'BJCCP (2)'!$A$1:$R$119,2)","v":"26C - Belgian Tripel"}]
["26D - Belgian Dark Strong Ale","50-75","0-30","120-200","50-150","50-150","<100","120 - 200","18E Dark Strong Ale","26D",{"$f":"VLOOKUP(J73,'BJCCP (2)'!$A$1:$R$119,2)","v":"26D - Belgian Dark Strong Ale"}]
["27A - Roggenbier","50-150","0-30","40-120","100-300","50-100","<100","0-60 ","150 Roggenbier","27A","27A - Roggenbier"]

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["BJCP Style Name","Calcium","Magnésium","Alcalinité en CaCO3","Sulfate","Chloride","Sodium","Alcalinité"]
[null,"(ppm)","(ppm)",null,"(ppm)","(ppm)","(ppm)","Résiduelle"]
["1A Lite American Lager","50-60","0-30","0-40","0-50","50-100","<100",{"$f":"-60-0","v":-60}]
["1B Standard American","50-60","0-30","0-40","0-50","50-100","<100",{"$f":"-60-0","v":-60}]
["1C Premium American","50-75","0-30","0-40","50-150","50-100","<100",{"$f":"-60-0","v":-60}]
["10 Munch Helles","50-60","0-30","0-40","0-50","50-100","<100",{"$f":"-60-0","v":-60}]
["1E Dortmund er Export","75-150","0-30","40-80","50-150","50-100","<100",{"$f":"-30-30","v":-60}]
["2A German Pilsner (Plis)","50-75","0-30","0-40","50-150","50-100","<100",{"$f":"-60-0","v":-60}]
["2B Bohemian Pilsner","50-60","0-30","0-40","0-50","50-100","<100",{"$f":"-60-0","v":-60}]
["2C Classic American Pilsner","50-75","0-30","0-40","50-150","50-100","<100",{"$f":"-60-0","v":-60}]
["3A Vienne Lager","50-75","0-30","40-120","0-100","50-150","<100","0-60 "]
["3B Oktoberfest/Marzen","50-75","0-30","40-120","0-100","50-150","<100","0-60 "]
["4A Dark American Lager","50-75","0-30","80-120","0-50","50-150","<100","40 - 80"]
["4B Munch Dunkel","50-75","0-30","80-120","0-50","50-150","<100","40 - 80"]
["4C Schwarzbier","50-75","0-30","80-120","0-50","50-150","<100","40 - 80"]
["5A Helles Bock","50-75","0-30","40-80","0-100","50-150","<100","0-60 "]
["5B Traditional Bock","50-75","0-30","40-80","0-100","50-150","<100","0-60 "]
["5C Doppelbock","50-100","0-30","80-150","0-100","50-100","<100","60 - 120"]
["50 Eisbock","50-100","0-30","80-150","0-100","50-100","<100","60 - 120"]
["6A Cream Ale","50-100","0-30","0-80","0-50","0-100","<100",{"$f":"-30-30","v":-60}]
["6B Blonde Ale","50-100","0-30","0-80","100-200","50-100","<100",{"$f":"-60-0","v":-60}]
["6C Kölsch","50-100","0-30","0-80","0-50","0-100","<100",{"$f":"-30-30","v":-60}]
["60 American Wheat /Rye","50-100","0-30","0-80","100-200","50-100","<100",{"$f":"-60-0","v":-60}]
["7A N. German Altbier","50-150","0-30","40-120","100-300","50-100","<100","0-60 "]
["7B California Common Beer","50-150","0-30","40-120","100-300","50-100","<100","0-60 "]
["7C Düsseldorf Altbier","50-150","0-30","40-120","100-300","50-100","<100","0-60 "]
["8A Ordinary Bitter","50-100","0-30","0-80","100-200","50-100","<100",{"$f":"-60-0","v":-60}]
["8B Special Bitter","50-150","0-30","40-120","100-200","50-100","<100","0-60 "]
["8C Strong Bitter","50-150","0-30","40-120","100-300","50-100","<100","0-60 "]
["9A Scotish 604","50-150","0-30","40-120","100-200","50-100","<100","0-60 "]
["9B Scotish 704","50-150","0-30","40-120","100-200","50-100","<100","0-60 "]
["9C Scotish 804","50-150","0-30","40-120","100-200","50-100","<100","0-60 "]
["90 Irish Red Ale","50-150","0-30","40-120","100-300","50-100","<100","0-60 "]
["9E Strong Scotch Ale","50-100","0-30","40-120","50-100","50-150","<100","0-60 "]
["10A American Pale Ale","50-150","0-30","40-120","100-400","0-100","<100",{"$f":"-30-30","v":-60}]
["10B American Amber Ale","50-150","0-30","40-120","100-300","50-100","<100","0 -60"]
["10C American Brown Ale","50-75","0-30","80-160","50-150","50-150","<100","60 -120"]
["11A Mild Ale","50-150","0-30","40-120","100-200","50-100","<100","0-60 "]
["11B S. English Brown","50-75","0-30","80-150","50-150","50-100","<100","30-90"]
["11C N. English Brown","50-75","0-30","80-150","50-150","50-100","<100","30-90"]
["12A Brown Porter","50-75","0-30","80-150","50-150","50-100","<100","30-90"]
["12B Robust Porter","50-75","0-30","80-160","50-150","50-150","<100","60 -120"]
["12C Baltic Porter","50-75","0-30","80-160","50-150","50-150","<100","60 -120"]
["13A Dry Stout","50-75","0-30","80-150","50-150","50-100","<100","30-90"]
["13B Sweet Stout","50-75","0-30","80-160","50-150","50-150","<100","60 - 120"]
["13C Oatmeal Stout","50-75","0-30","80-160","50-150","50-150","<100","60 - 120"]
["130 Foreign Extra Stout","50-75","0-30","80-160","50-150","50-150","<100","60 - 120"]
["13E American Stout","50-75","0-30","80-160","50-150","50-150","<100","60 - 120"]
["13F Imperial Stout","50-75","0-30","120-200","50-150","50-150","<100","120 - 201)"]
["14A English IPA","50-150","0-30","40-120","100-300","50-100","<100","0-60 "]
["14B American IPA","50-150","0-30","40-120","100-400","0-100","<100",{"$f":"-30-30","v":-60}]
["14C Imperial IPA","50-150","0-30","40-120","100-400","0-100","<100","30 - 30"]
["15A Weizen","50-100","0-30","0-80","0-50","0-100","<100","30 - 30"]
["15B Dunkelweizen","50-75","0-30","80-160","50-150","50-150","<100","60 - 120"]
["15C Weizenbock","50-75","0-30","120-200","50-150","50-150","<100","120 - 201)"]
["150 Roggenbier","50-150","0-30","40-120","100-300","50-100","<100","0-60 "]
["16A Witbier","50-100","0-30","0-80","0-50","0-100","<100",{"$f":"-60-0","v":-60}]
["16B Belgian Pale Ale","50-150","0-30","40-120","100-300","50-100","<100","0-60 "]
["16C Saison","50-150","0-30","40-120","100-400","0-100","<100",{"$f":"-60-0","v":-60}]
["160 Bière de Garde","50-100","0-30","40-120","50-100","50-150","<100","0-60 "]
["17A Berliner Weisse","50-100","0-30","0-80","0-50","0-100","<100",{"$f":"-100--30","v":-70}]
["17B Flanders Red Ale","50-100","0-30","0-120","0-50","0-100","<100","0-60 "]
["17C Oud Bruin","50-100","0-30","0-100","0-50","0-100","<100","0-60 "]
["170 Staright Lambic","50-100","0-30","0-80","0-50","0-100","<100",{"$f":"-100--30","v":-70}]
["17E Gueuze","50-100","0-30","0-80","0-50","0-100","<100",{"$f":"-100--30","v":-70}]
["17F Fruit Lambic","50-100","0-30","0-80","0-50","0-100","<100",{"$f":"-100--30","v":-70}]
["18A Belgian Blond Ale","50-100","0-30","0-80","0-50","0-100","<100",{"$f":"-30-30","v":-60}]
["18B Belgian Dubbel","50-100","0-30","40-120","50-100","50-150","<100","0-60"]
["18C Belgian Tripel","50-100","0-30","0-40","50-100","50-100","<100",{"$f":"-30-30","v":-60}]
["180 Golden Strong Ale","50-100","0-30","0-40","50-100","50-100","<100",{"$f":"-30-30","v":-60}]
["18E Dark Strong Ale","50-75","0-30","120-200","50-150","50-150","<100","120 - 201)"]
["19A Old Ale","50-100","0-30","40-120","50-100","50-150","<100","0-60 "]
["19B English Barleywine","50-100","0-30","40-120","50-100","50-150","<100","0-60 "]
["19C American Barleywine","50-100","0-30","40-120","50-100","50-150","<100","0-60"]

{"sheet":"BJCCP (2)","index":10,"n_rows":119,"n_cols":41,"rows_kept":119,"cut":false,"hidden":true,"merged":[]}
["#",null,"OG min","OG max","FG min","FG max","EBC min","EBC max","IBUs min","IBUs max","ABV min","ABV max","SRM min","SRM max","OG min","OG max","FG min","FG max","Styles","vol CO2 min","vol CO2 max","BJCP Categories","Style Family","Style History","Origin","FG min","FG max","Overall Impression","Aroma","Appearance","Flavor","Mouthfell","Comments","History","Characteristic Ingredients","Style Comparison","Commercial Examples","Notes"]
["01A",{"$f":"A2&\" - \"&S2","v":"01A - American Light Lager"},{"$f":"O2/1000","v":1.028},1.04,0.998,1.008,3.94,5.91,8,12,2.8,4.2,2,3,1028,1040,998,1008,"American Light Lager",2.5,2.9,"Standard American Beer","Pale Lager","Mass Market Pale Lager","United States",998,1008,"Highly carbonated, very light-bodied, nearly flavorless lager designed to be consumed very cold. Very refreshing and thirst quenching.","Low to no malt aroma, although it can be perceived as grainy, sweet, or corn-like if present. Hop aroma is light to none, with a spicy or floral hop character if present. While a clean fermentation character is desirable, a light amount of yeast character (particularly a light apple fruitiness) is not a fault. Light DMS is not a fault.","Very pale straw to pale yellow color. White, frothy head seldom persists. Very clear.","Relatively neutral palate with a crisp and dry finish and a low to very low grainy or corn-like flavor that might be perceived as sweetness due to the low bitterness. Hop flavor ranges from none to low levels, and can have a floral, spicy, or herbal quality (although rarely strong enough to detect). Low to very low hop bitterness. Balance may vary from slightly malty to slightly bitter, but is relatively close to even. High levels of carbonation may accentuate the crispness of the dry finish. Clean lager fermentation character.","Very light (sometimes watery) body. Very highly carbonated with slight carbonic bite on the tongue.","Designed to appeal to as broad a range of the general public as possible. Strong flavors are a fault.","Coors briefly made a light lager in the early 1940s. Modern versions were first produced by Rheingold in 1967 to appeal to diet-conscious drinkers, but only became popular starting in 1973 after Miller Brewing acquired the recipe and marketed the beer heavily to sports fans with the “tastes great, less filling” campaign. Beers of this genre became the largest sellers in the United States in the 1990s.","Two- or six-row barley with high percentage (up to 40%) of rice or corn as adjuncts. Additional enzymes can further lighten the body and lower carbohydrates.","A lighter-bodied, lower-alcohol, lower calorie version of an American Lager. Less hop character and bitterness than a Leichtbier. ","Bud Light, Coors Light, Keystone Light, Michelob Light, Miller Lite, Old Milwaukee Light"]
["01B","01B - American Lager",1.04,1.05,1.004,1.01,3.94,7.88,8,18,4.2,5.3,2,4,1040,1050,1004,1010,"American Lager",2.5,2.9,"Standard American Beer","Pale Lager","Mass Market Pale Lager","United States",1004,1010,"A very pale, highly-carbonated, light-bodied, well-attenuated lager with a very neutral flavor profile and low bitterness. Served very cold, it can be a very refreshing and thirst quenching drink.","Low to no malt aroma, although it can be perceived as grainy, sweet or corn-like if present. Hop aroma may range from none to a light, spicy or floral hop presence. While a clean fermentation character is desirable, a light amount of yeast character (particularly a light apple character) is not a fault. Light DMS is also not a fault.","Very pale straw to medium yellow color. White, frothy head seldom persists. Very clear.","Relatively neutral palate with a crisp and dry finish and a moderately-low to low grainy or corn-like flavor that might be perceived as sweetness due to the low bitterness. Hop flavor ranges from none to moderately-low levels, and can have a floral, spicy, or herbal quality (although often not strong enough to distinguish). Hop bitterness at low to medium-low level. Balance may vary from slightly malty to slightly bitter, but is relatively close to even. High levels of carbonation may accentuate the crispness of the dry finish. Clean lager fermentation character.","Low to medium-low body. Very highly carbonated with slight carbonic bite on the tongue.","Strong flavors are a fault. Often what non-craft beer drinkers expect to be served if they order beer in the United States. May be marketed as Pilsner beers outside of Europe, but should not be confused with traditional examples.","Although German immigrants had brewed traditional Pilsner-inspired lager beer in the United States since the mid-late 1800s, the modern American lager style was heavily influenced by Prohibition and World War II. Surviving breweries consolidated, expanded distribution, and heavily promoted a beer style that was appealing to a broad range of the population. Became the dominant beer style for many decades, and spawning many international rivals who would develop similarly bland products for the mass market supported by heavy advertising.","Two- or six-row barley with high percentage (up to 40%) of rice or corn as adjuncts.","Stronger, more flavor and body than a Light American Lager. Less bitterness and flavor than an International Lager. Significantly less flavor, hops, and bitterness than traditional European Pilsners.","Budweiser, Coors Original, Grain Belt Premium Lager, Miller High Life, Pabst Blue Ribbon, Special Export"]
["01C","01C - Cream Ale",1.042,1.0549999999999999,1.006,1.012,4.9249999999999998,9.85,8,20,4.2,5.6,2.5,5,1042,1055,1006,1012,"Cream Ale",2.5,2.9,"Standard American Beer","Pale Ale","Indigenous American Beer","United States",1006,1012,"A clean, well-attenuated, flavorful American “lawnmower” beer. Easily drinkable and refreshing, with more character than typical American lagers.","Medium-low to low malt notes, with a sweet, corn-like aroma. Low levels of DMS are allowable, but are not required. Hop aroma medium low to none, and can be of any variety although floral, spicy, or herbal notes are most common. Overall, a subtle aroma with neither hops nor malt dominating. Low fruity esters are optional.","Pale straw to moderate gold color, although usually on the pale side. Low to medium head with medium to high carbonation. Fair head retention. Brilliant, sparkling clarity.","Low to medium-low hop bitterness. Low to moderate maltiness and sweetness, varying with gravity and attenuation. Usually well-attenuated. Neither malt nor hops dominate the palate. A low to moderate corny flavor is commonly found, as is light DMS (optional). Finish can vary from somewhat dry to faintly sweet. Low fruity esters are optional. Low to medium-low hop flavor (any variety, but typically floral, spicy, or herbal).","Generally light and crisp, although body can reach medium. Smooth mouthfeel with medium to high attenuation; higher attenuation levels can lend a “thirst quenching” quality. High carbonation. ","Pre-prohibition Cream Ales were slightly stronger, hoppier (including some dry hopping) and more bitter (25-30+ IBUs). These versions should be entered in the historical category. Most commercial examples are in the 1.050–1.053 OG range, and bitterness rarely rises above 20 IBUs.","A sparkling or present-use ale that existed in the 1800s and survived prohibition. An ale version of the American lager style. Produced by ale brewers to compete with lager brewers in Canada and the Northeast, Mid-Atlantic, and Midwest states. Originally known as sparkling or present use ales, lager strains were (and sometimes still are) used by some brewers, but were not historically mixed with ale strains. Many examples are kräusened to achieve carbonation. Cold conditioning isn’t traditional, although modern brewers sometimes use it.","American ingredients most commonly used. A grain bill of six-row malt, or a combination of six-row and North American two-row, is common. Adjuncts can include up to 20% maize in the mash, and up to 20% glucose or other sugars in the boil. Any variety of hops can be used for bittering and finishing.","Similar to a Standard American Lager, but with more character.","Genesee Cream Ale, Liebotschaner Cream Ale, Little Kings Cream Ale, New Glarus Spotted Cow, Old Style, Sleeman Cream Ale"]
["01D","01D - American Wheat Beer",1.04,1.0549999999999999,1.008,1.0129999999999999,5.91,11.82,15,30,4,5.5,3,6,1040,1055,1008,1013,"American Wheat Beer",2.5,2.9,"Standard American Beer","Wheat Beer","Wheat Beer","United States",1008,1013,"Refreshing wheat beers that can display more hop character and less yeast character than their German cousins. A clean fermentation character allows bready, doughy, or grainy wheat flavors to be complemented by hop flavor and bitterness rather than yeast qualities.","Low to moderate grainy, bready, or doughy wheat character. A light to moderate malty sweetness is acceptable. Esters can be moderate to none, although should reflect relatively neutral yeast strains; banana is inappropriate. Hop aroma may be low to moderate, and can have a citrusy, spicy, floral, or fruity character. No clove phenols.","Usually pale yellow to gold. Clarity may range from brilliant to hazy with yeast approximating the German weissbier style of beer. Big, long-lasting white head.","Light to moderately-strong bready, doughy, or grainy wheat flavor, which can linger into the finish. May have a moderate malty sweetness or finish quite dry. Low to moderate hop bitterness, which sometimes lasts into the finish. Balance is usually even, but may be slightly bitter. Low to moderate hop flavor (citrusy, spicy, floral, or fruity). Esters can be moderate to none, but should not include banana. No clove phenols. May have a slightly crisp finish.","Medium-light to medium body. Medium-high to high carbonation. Slight creaminess is optional; wheat beers sometimes have a soft, ‘fluffy’ impression.","Different variations exist, from an easy-drinking fairly sweet beer to a dry, aggressively-hopped beer with a strong wheat flavor. American rye beers should be entered in the Alternative Fermentables specialty category.","An American craft beer adaptation of the German weissbier style using a cleaner yeast and more hops, first widely popularized by Widmer in the mid-1980s.","Clean American ale or lager yeast (German weissbier yeast is inappropriate). Large proportion of wheat malt (often 30–50%, which is lower than is typical in German weissbiers). American, German, or New World hops are typical.","More hop character and less yeast character than German weissbier. Never with the banana and clove character of German weissbier. Generally can have the same range and balance as Blonde Ales, but with a wheat character as the primary malt flavor.","Bell’s Oberon, Boulevard Unfiltered Wheat Beer, Goose Island 312 Urban Wheat Ale, Widmer Hefeweizen"]
["02A","02A - International Pale Lager",1.042,1.05,1.008,1.012,3.94,11.82,18,25,4.5999999999999996,6,2,6,1042,1050,1008,1012,"International Pale Lager",2.2000000000000002,2.7,"International Lager","Pale Lager","Mass Market Pale Lager","International",1008,1012,"A highly-attenuated pale lager without strong flavors, typically well-balanced and highly carbonated. Served cold, it is refreshing and thirst-quenching.","Low to medium-low malt aroma, which can be grainy-malty or slightly corny-sweet. Hop aroma may range from very low to a medium, spicy or floral hop presence. While a clean fermentation profile is generally most desirable, low levels of yeast character (such as a light apple fruitiness) are not a fault. A light amount of DMS or corn aroma is not a fault.","Pale straw to gold color. White, frothy head may not be long lasting. Very clear.","Low to moderate levels of grainy-malt flavor, with a crisp, dry, well-attenuated finish. The grain character can be somewhat neutral, or show a light bready-crackery quality or up to moderate corny or malty sweetness. Hop flavor ranges from none to medium levels, and often showing a floral, spicy, or herbal character if detected. Hop bitterness at medium-low to medium level. Balance may vary from slightly malty to slightly bitter, but is relatively close to even. Neutral aftertaste with light malt and sometimes hop flavors. A light amount of DMS is not a fault.","Light to medium body. Moderately high to highly carbonated. Can have a slight carbonic bite on the tongue.","International lagers tend to have fewer adjuncts than standard American lagers. They may be all-malt, although strong flavors are still a fault. A broad category of international mass-market lagers ranging from up-scale American lagers to the typical “import” or “green bottle” international beers found in America and many export markets. Often confusingly labeled as a “Pilsner.” Any skunkiness in commercial beers from being lightstruck in a green bottle is a mishandling fault, not a characteristic of the style.","In the United States, developed as a premium version of the standard American lager, with a similar history. Outside the United States, developed either as an imitation of American style lagers, or as a more accessible (and often drier and less bitter) version of a Pilsner-type beer. Often heavily marketed and exported by large industrial or multi-national breweries.","Two- or six-row barley. May use rice, corn, or sugar as adjuncts, or may be all malt.","Generally more bitter and filling than American lager. Less hoppy and bitter than a German Pils. Less body, malt flavor, and hop character than a Czech Premium Pale Lager. More robust versions can approach a Munich Helles in flavor, although with more of an adjunct quality.","Asahi Super Dry, Birra Moretti, Corona Extra, Devils Backbone Gold Leaf Lager, Full Sail Session Premium Lager, Heineken, Red Stripe, Singha"]
["02B","02B - International Amber Lager",1.042,1.0549999999999999,1.008,1.014,13.79,27.58,8,25,4.5999999999999996,6,7,14,1042,1055,1008,1014,"International Amber Lager",2.2000000000000002,2.7,"International Lager","Amber Lager","Amber Lager","International",1008,1014,"A well-attenuated malty amber lager with an interesting caramel or toast quality and restrained bitterness. Usually fairly well-attenuated, often with an adjunct quality. Smooth, easily-drinkable lager character.","Low to moderate malt aroma which can be grainy, with a very low to moderate caramel-sweet to toasty-malty aroma. Hop aroma can range from low to none with a mildly floral or spicy character. Clean lager profile. A slight DMS or corny aroma is acceptable.","Golden-amber to reddish-copper color. Bright clarity. White to off-white foam stand which may not last.","Low to moderate malt profile which can vary from dry to grainy-sweet. Low to moderate levels of caramel and toasty-bready notes can be evident. Low to medium-low corny sweetness is optional, but not a fault. Hop bitterness is low to moderate, and hop flavor is low to moderate with a spicy, herbal, or floral character. The balance can be fairly malty to nearly even, with the bitterness becoming more noticeable but not objectionable. The bitterness level can increase if the malt character increases to match. Clean fermentation profile. Finish is moderately dry with a moderately malty aftertaste.","Light to medium body. Medium to high carbonation. Smooth; some examples can be creamy.","A wide spectrum of mass-market Amber lagers developed either independently in various countries, or describing rather generic amber beers that may have had more historical relevance but who eventually changed into an indistinguishable product in modern times.","Varies by country, but generally represents an adaptation of the mass-market International Lager or an evolution of indigenous styles into a more generic product.","Two-row or six-row base malt. Color malts such as victory, amber, etc. Caramel malt adjuncts. European or American hops or a combination of both.","Less well-developed malt flavor than a Vienna lager, often with an adjunct taste.","Brooklyn Lager, Capital Winter Skål, Dos Equis Amber, Schell’s Oktoberfest, Yuengling Lager"]
["02C","02C - International Dark Lager",1.044,1.056,1.008,1.012,27.58,43.339999999999996,8,20,4.2,6,14,22,1044,1056,1008,1012,"International Dark Lager",2.2000000000000002,2.7,"International Lager","Dark Lager","Dark Lager","International",1008,1012,"A darker and somewhat sweeter version of international pale lager with a little more body and flavor, but equally restrained in bitterness. The low bitterness leaves the malt as the primary flavor element, and the low hop levels provide very little in the way of balance.","Little to no malt aroma; may have a light corn character. Medium-low to no roast and caramel malt aroma. Hop aroma may range from none to light spicy or floral hop presence. While a clean fermentation profile is generally most desirable, low levels of yeast character (such as a light apple fruitiness) are not a fault. A light amount of DMS or corn aroma is not a fault.","Deep amber to dark brown with bright clarity and ruby highlights. Foam stand may not be long lasting, and is beige to light tan in color.","Low to medium malty sweetness with medium-low to no caramel and/or roasted malt flavors (and may include hints of coffee, molasses or cocoa). Hop flavor ranges from none to low levels, and is typically floral, spicy, or herbal. Low to medium hop bitterness. May have a very light fruitiness. Moderately crisp finish. The balance is typically somewhat malty. Burnt or moderately strong roasted malt flavors are a defect. ","Light to medium-light body. Smooth with a light creaminess. Medium to high carbonation.","A broad range of international lagers that are darker than pale, and not assertively bitter and/or roasted. ","Darker versions of International Pale Lagers often created by the same large, industrial breweries and meant to appeal to a broad audience. Often either a colored or sweetened adaptation of the standard pale industrial lager, or a more broadly accessible (and inexpensive) version of more traditional dark lagers.","Two- or six-row barley, corn, rice, or sugars as adjuncts. Light use of caramel and darker malts. Commercial versions may use coloring agents.","Less flavor and richness than Munich Dunkel, Schwarzbier, or other dark lagers. Frequently uses adjuncts, as is typical of other International Lagers.","Baltika #4 Original, Devils Backbone Old Virginia Dark, Dixie Blackened Voodoo, Saint Pauli Girl Dark, San Miguel Dark, Session Black Dark Lager, Shiner Bock"]
["03A","03A - Czech Pale Lager",1.028,1.044,1.008,1.014,5.91,11.82,20,35,3,4.0999999999999996,3,6,1028,1044,1008,1014,"Czech Pale Lager",2.2000000000000002,2.7,"Czech Lager","Pale Lager","Pilsner","Czech Republic",1008,1014,"A lighter-bodied, rich, refreshing, hoppy, bitter pale Czech lager having the familiar flavors of the stronger Czech Premium Pale Lager (Pilsner-type) beer but in a lower alcohol, lighter-bodied, and slightly less intense format.","Light to moderate bready-rich malt combined with light to moderate spicy or herbal hop bouquet; the balance between the malt and hops may vary. Faint hint of caramel is acceptable. Light (but never intrusive) diacetyl and light, fruity hop-derived esters are acceptable, but need not be present. No sulfur.","Light gold to deep gold color. Brilliant to very clear, with a long-lasting, creamy white head. ","Medium-low to medium bready-rich malt flavor with a rounded, hoppy finish. Low to medium-high spicy or herbal hop flavor. Bitterness is prominent but never harsh. Flavorful and refreshing. Diacetyl or fruity esters are acceptable at low levels, but need not be present and should never be overbearing.","Medium-light to medium body. Moderate carbonation. ","The Czech name of the style is světlé výčepní pivo. ","Josef Groll initially brewed two types of beer in 1842–3, a výčepní and a ležák, with the smaller beer having twice the production; Evan Rail speculates that these were probably 10 °P and 12 °P beers, but that the výčepní could have been weaker. This is the most consumed type of beer in the Czech Republic at present.","Soft water with low sulfate and carbonate content, Saazer-type hops, Czech Pilsner malt, Czech lager yeast. Low ion water provides a distinctively soft, rounded hop profile despite high hopping rates. ","A lighter-bodied, lower-intensity, refreshing, everyday version of Czech Premium Pale Lager.","Březňák Světlé výčepní pivo, Notch Session Pils, Pivovar Kout na Šumavě Koutská 10°, Únětické pivo 10°"]
["03B","03B - Czech Premium Pale Lager",1.044,1.06,1.0129999999999999,1.0169999999999999,6.8949999999999996,11.82,30,45,4.2,5.8,3.5,6,1044,1060,1013,1017,"Czech Premium Pale Lager",2.2000000000000002,2.7,"Czech Lager","Pilsner","Pilsner","Czech Republic",1013,1017,"Rich, characterful, pale Czech lager, with considerable malt and hop character and a long, rounded finish. Complex yet well-balanced and refreshing. The malt flavors are complex for a Pilsner-type beer, and the bitterness is strong but clean and without harshness, which gives a rounded impression that enhances drinkability.","Medium to medium-high bready-rich malt and medium-low to medium-high spicy, floral, or herbal hop bouquet; though the balance between the malt and hops may vary, the interplay is rich and complex. Light diacetyl, or very low fruity hop-derived esters are acceptable, but need not be present. ","Gold to deep gold color. Brilliant to very clear clarity. Dense, long-lasting, creamy white head. ","Rich, complex, bready maltiness combined with a pronounced yet soft and rounded bitterness and floral and spicy hop flavor. Malt and hop flavors are medium to medium-high, and the malt may contain a slight impression of caramel. Bitterness is prominent but never harsh. The long finish can be balanced towards hops or malt but is never aggressively tilted either way. Light to moderate diacetyl and low hop-derived esters are acceptable, but need not be present.","Medium body. Moderate to low carbonation. ","Generally a group of pivo Plzeňského typu, or Pilsner-type beers. This style is a combination of the Czech styles světlý ležák (11–12.9 °P) and světlé speciální pivo (13–14.9 °P). In the Czech Republic, only Pilsner Urquell is called a Pilsner, despite how widely adopted this name is worldwide. Kvasnicové (“yeast beer”) versions are popular in the Czech Republic, and may be either kräusened with yeasted wort or given a fresh dose of pure yeast after fermentation. These beers are sometimes cloudy, with subtle yeastiness and enhanced hop character. Modern examples vary in their malt to hop balance and many are not as hop-forward as Pilsner Urquell.","Commonly associated with Pilsner Urquell, which was first brewed in 1842 after construction of a new brewhouse by burghers dissatisfied with the standard of beer brewed in Plzeň. Bavarian brewer Josef Groll is credited with first brewing the beer.","Soft water with low sulfate and carbonate content, Saazer-type hops, Czech malt, Czech lager yeast. Low ion water provides a distinctively soft, rounded hop profile despite high hopping rates. The bitterness level of some larger commercial examples has dropped in recent years, although not as much as in many contemporary German examples.","More color, malt richness, and body than a German Pils, with a fuller finish and a cleaner, softer impression. Stronger than a Czech Pale Lager.","Bernard Sváteční ležák, Gambrinus Premium, Kout na Šumavě Koutská 12°, Pilsner Urquell, Pivovar Jihlava Ježek 11°, Primátor Premium, Únětická 12°"]
["03C","03C - Czech Amber Lager",1.044,1.06,1.0129999999999999,1.0169999999999999,19.7,31.52,20,35,4.4000000000000004,5.8,10,16,1044,1060,1013,1017,"Czech Amber Lager",2.2000000000000002,2.7,"Czech Lager","Amber Lager","Amber Lager","Czech Republic",1013,1017,"Malt-driven amber Czech lager with hop character that can vary from low to quite significant. The malt flavors can vary quite a bit, leading to different interpretations ranging from drier, bready, and slightly biscuity to sweeter and somewhat caramelly.","Moderate intensity, rich malt aroma that can be either bready and Maillard product-dominant or slightly caramelly and candy-like. Spicy, floral or herbal hop character may be moderate to none. Clean lager character, though low fruity esters (stone fruit or berries) may be present. Diacetyl is optional and can range from low to none.","Deep amber to copper color. Clear to bright clarity. Large, off-white, persistent head. ","Complex malt flavor is dominant (medium to medium-high), though its nature may vary from dry and Maillard product-dominant to caramelly and almost sweet. Some examples have a candy-like to graham-cracker malt character. Low to moderate spicy hop flavor. Prominent but clean hop bitterness provides a balanced finish. Subtle plum or berry esters optional. Low diacetyl optional. No roasted malt flavor. Finish may vary from dry and hoppy to relatively sweet.","Medium-full to medium body. Soft and round, often with a gentle creaminess. Moderate to low carbonation.","The Czech name of the style is polotmavé pivo, which translates as half dark. This style is a combination of the Czech styles polotmavý ležák (11–12.9 °P) and polotmavé speciální pivo (13–14.9 °P).","A Vienna-style lager which has continued to be brewed in the Czech Republic. A resurgence of small breweries opening in the Czech Republic has increased the number of examples of this style. ","Pilsner and caramel malts, but Vienna and Munich malts may also be used. Low mineral content water, Saazer-type hops, Czech lager yeast. ","The style can be similar to a Vienna lager but with Saazer-type hop character, or that approaching an English bitter but significantly richer with more of a deep caramel character. Large brewery versions are generally similar to Czech Premium Pale Lager with slightly darker malt flavors and less hop, while smaller breweries often make versions with considerable hop character, malt complexity, or residual sweetness.","Bernard Jantarový ležák, Pivovar Vysoký Chlumec Démon, Primátor polotmavý 13°, Strakonický Dudák Klostermann polotmavý ležák 13°"]
["03D","03D - Czech Dark Lager",1.044,1.06,1.0129999999999999,1.0169999999999999,27.58,68.95,18,34,4.4000000000000004,5.8,14,35,1044,1060,1013,1017,"Czech Dark Lager",2.2000000000000002,2.7,"Czech Lager","Dark Lager","Dark Lager","Czech Republic",1013,1017,"A rich, dark, malty Czech lager with a roast character that can vary from almost absent to quite prominent. Malty with an interesting and complex flavor profile, with variable levels of hopping providing a range of possible interpretations.","Medium to medium-high rich, deep, sometimes sweet maltiness, with optional qualities such as bread crusts, toast, nuts, cola, dark fruit, or caramel. Roasted malt characters such as chocolate or sweetened coffee can vary from moderate to none but should not overwhelm the base malt character. Low, spicy hop aroma is optional. Low diacetyl and low fruity esters (plums or berries) may be present.","Dark copper to almost black color, often with a red or garnet tint. Clear to bright clarity. Large, off-white to tan, persistent head.","Medium to medium-high deep, complex maltiness dominates, typically with malty-rich Maillard products and a light to moderate residual malt sweetness. Malt flavors such as caramel, toast, nuts, licorice, dried dark fruit, chocolate and coffee may also be present, with very low to moderate roast character. Spicy hop flavor can be moderately-low to none. Hop bitterness may be moderate to medium-low but should be perceptible. Balance can vary from malty to relatively well-balanced to gently hop-forward. Low to moderate diacetyl and light plum or berry esters may be present. ","Medium to medium-full body, considerable mouthfeel without being heavy or cloying. Moderately creamy in texture. Smooth. Moderate to low carbonation. Can have a slight alcohol warmth in stronger versions.","This style is a combination of the Czech styles tmavý ležák (11–12.9 °P) and tmavé speciální pivo (13–14.9 °P). More modern examples are drier and have higher bitterness while traditional versions often have IBUs in the 18–20 range with a sweeter balance.","The U Fleků brewery has been operating in Prague since 1499. Many small, new breweries are brewing this style.","Pilsner and dark caramel malts with the addition of debittered roasted malts are most common, but additions of Vienna or Munich malt are also appropriate. Low mineral content water, Saazer-type hops, Czech lager yeast. Any fruity esters are typically from malt, not yeast.","The beer is the Czech equivalent of a dark lager ranging in character from Munich Dunkel to Schwarzbier, but typically with greater malt richness and hop character (aroma, flavor, and/or bitterness).","Bohemian Brewery Cherny Bock 4%, Budweiser Budvar B:Dark tmavý ležák, Devils Backbone Morana, Kout na Šumavě Koutský tmavý speciál 14°, Notch Černé Pivo, Pivovar Březnice Herold, U Fleků Flekovský tmavý 13° ležák"]
["04A","04A - Munich Helles",1.044,1.048,1.006,1.012,5.91,9.85,16,22,4.7,5.4,3,5,1044,1048,1006,1012,"Munich Helles",2.2000000000000002,2.7,"Pale Malty European Lager","Pale Lager","European Pale Lager","Germany",1006,1012,"A clean, malty, gold-colored German lager with a smooth grainy-sweet malty flavor and a soft, dry finish. Subtle spicy, floral, or herbal hops and restrained bitterness help keep the balance malty but not sweet, which helps make this beer a refreshing, everyday drink.","Moderate grainy-sweet malt aroma. Low to moderately-low spicy, floral, or herbal hop aroma. While a clean aroma is most desirable, a very low background note of DMS is not a fault. Pleasant, clean fermentation profile, with malt dominating the balance. The freshest examples will have more of a malty-sweet aroma.","Medium yellow to pale gold. Clear. Persistent creamy white head.","Moderately malty start with the suggestion of sweetness, moderate grainy-sweet malt flavor with a soft, rounded palate impression, supported by a low to medium-low hop bitterness. The finish is soft and dry, not crisp and biting. Low to moderately-low spicy, floral or herbal hop flavor. The malt dominates the hops in the palate, finish, and aftertaste, but the hops should be noticeable. There should not be any residual sweetness, simply the impression of maltiness with restrained bitterness. Very fresh examples will seem sweeter due to the fresh, rich malt character that can fade with time. Clean fermentation profile.","Medium body. Medium carbonation. Smooth, well-lagered character.","A fully-attenuated Pils malt showcase, Helles is a malt-accentuated beer that is not overly sweet, but rather focuses on malt flavor with underlying hop bitterness in a supporting role. Export examples can quickly lose some of the rich malt character that often suggests sweetness. Helles in Munich tends to be lighter in all aspects than those outside the city, which can be more assertive with more body, flavor, and hop character.","Created in Munich in 1894 at the Spaten brewery to compete with pale Pilsner-type beers. Currently the most popular style in Southern Germany.","Continental Pilsner malt, traditional German Saazer-type hop varieties, clean German lager yeast.","Similar in malt balance and bitterness to Munich Dunkel, but less malty-sweet in nature and pale rather than dark. More body and malt presence than a German Pils, with less hop character throughout. Similar malt profile as a German Exportbier, but with less hops in the balance. ","Augustiner Lagerbier Hell, Bürgerbräu Wolznacher Hell Naturtrüb, Hacker-Pschorr Münchner Gold, Löwenbraü Original, Paulaner Premium Lager, Spaten Premium Lager, Weihenstephaner Original"]
["04B","04B - Festbier",1.054,1.0569999999999999,1.01,1.012,7.88,13.79,18,25,5.8,6.3,4,7,1054,1057,1010,1012,"Festbier",2.2000000000000002,2.7,"Pale Malty European Lager","Pale Lager","European Pale Lager","Germany",1010,1012,"A smooth, clean, pale German lager with a moderately strong malty flavor and a light hop character. Deftly balances strength and drinkability, with a palate impression and finish that encourages drinking. Showcases elegant German malt flavors without becoming too heavy or filling.","Moderate malty richness, with an emphasis on toasty-doughy aromatics and an impression of sweetness. Low to medium-low floral, herbal, or spicy hops. The malt should not have a deeply toasted, caramel, or biscuity quality. Clean lager fermentation character.","Deep yellow to deep gold color; should not have amber hues. Bright clarity. Persistent white to off-white foam stand. Most commercial examples are medium gold in color.","Medium to medium-high malty flavor initially, with a lightly toasty, bread dough quality and an impression of soft sweetness. Medium to medium-low bitterness, definitely malty in the balance. Well-attenuated and crisp, but not dry. Medium-low to medium floral, herbal, or spicy hop flavor. Clean lager fermentation character. The taste is mostly of Pils malt, but with slightly toasty hints. The bitterness is supportive, but still should yield a malty, flavorful finish.","Medium body, with a smooth, somewhat creamy texture. Medium carbonation. Alcohol strength barely noticeable as warming, if at all. ","This style represents the modern German beer served at Oktoberfest (although it is not solely reserved for Oktoberfest; it can be found at many other ‘fests’), and is sometimes called Wiesn (“the meadow” or local name for the Oktoberfest festival). We chose to call this style Festbier since by German and EU regulations, Oktoberfestbier is a protected appellation for beer produced at large breweries within the Munich city limits for consumption at Oktoberfest. Other countries are not bound by these rules, so many craft breweries in the US produce beer called Oktoberfest, but based on the traditional style described in these guidelines as Märzen.","Since 1990, the majority of beer served at Oktoberfest in Munich has been this style. Export beer specifically made for the United States is still mainly of the traditional amber style, as are US-produced interpretations. Paulaner first created the golden version in the mid-1970s because they thought the traditional Oktoberfest was too filling. So they developed a lighter, more drinkable but still malty version that they wanted to be “more poundable” (according to the head brewer at Paulaner). But the actual type of beer served at Oktoberfest is set by a Munich city committee.","Majority Pils malt, but with some Vienna and/or Munich malt to increase maltiness. Differences in commercial examples are mostly due to different maltsters and yeast, not major grist differences.","Less intense and less richly toasted than a Märzen. More rich-heavy in body than a Helles, with more hop flavor and higher alcohol. Less rich in malt intensity than a Maibock. The malt complexity is similar to a higher-gravity Czech Premium Pale Lager, although without the associated hops.","Augustiner Oktoberfest, Hacker-Pschorr Superior Festbier, Hofbräu Festbier, Löwenbräu Oktoberfestbier, Paulaner Wiesn, Schönramer Gold, Weihenstephaner Festbier"]
["04C","04C - Helles Bock",1.0640000000000001,1.0720000000000001,1.0109999999999999,1.018,11.82,21.669999999999998,23,35,6.3,7.4,6,11,1064,1072,1011,1018,"Helles Bock",2.2000000000000002,2.7,"Pale Malty European Lager","Bock","European Pale Lager","Germany",1011,1018,"A relatively pale, strong, malty German lager beer with a nicely attenuated finish that enhances drinkability. The hop character is generally more apparent than in other bocks.","Moderate to strong grainy-sweet malt aroma, often with a lightly toasted quality and low Maillard products. Moderately-low to no hop aroma, often with a spicy, herbal, or floral quality. Clean fermentation profile. Fruity esters should be low to none. Very light alcohol may be noticeable. May have a light DMS aroma.","Deep gold to light amber in color. Bright to clear clarity. Large, creamy, persistent, white head.","Moderately to moderately strong grainy-sweet malt flavor dominates with some toasty notes and/or Maillard products providing added interest. Little to no caramel flavors. May have a light DMS flavor. Moderate to no hop flavor (spicy, herbal, floral, peppery). Moderate hop bitterness (more so in the balance than in other bocks). Clean fermentation profile. Well-attenuated, not cloying, with a moderately-dry finish that may taste of both malt and hops.","Medium-bodied. Moderate to moderately-high carbonation. Smooth and clean with no harshness or astringency, despite the increased hop bitterness. A light alcohol warming may be present.","Also known as Mai Bock, but there is some dispute whether Helles (“pale”) Bock and Mai (“May”) Bock are synonymous. Most agree that they are identical, but some believe that Maibock is a “fest” type beer hitting the upper limits of hopping and color for the range. Any fruitiness is due to Munich and other specialty malts, not yeast-derived esters developed during fermentation. The hops compensate for the lower level of Maillard products.","A fairly recent development in comparison to the other members of the bock family. The serving of Maibock is specifically associated with springtime and the month of May.","Base of Pils and/or Vienna malt with some Munich malt to add character (although much less than in a traditional bock). No non-malt adjuncts. Saazer-type hops. Clean lager yeast. Decoction mash is typical, but boiling is less than in Dunkles Bock to restrain color development.","Can be thought of as either a pale version of a Dunkles Bock, or a Munich Helles brewed to bock strength. While quite malty, this beer typically has less dark and rich malt flavors, and can be drier, hoppier, and more bitter than a Dunkles Bock. Has more of a rich malt character and more alcohol than a Festbier.","Altenmünster Maibock, Ayinger Maibock, Capital Maibock, Blind Tiger Maibock, Einbecker Mai-Urbock, Hacker-Pschorr Hubertus Bock, Mahr’s Bock"]
["05A","05A - German Leichtbier",1.026,1.034,1.006,1.01,3.94,9.85,15,28,2.4,3.6,2,5,1026,1034,1006,1010,"German Leichtbier",2.2000000000000002,2.7,"Pale Bitter European beer","Pale Lager","Pilsner","Germany",1006,1010,"A pale, highly-attenuated, light-bodied German lager with lower alcohol and calories than normal-strength beers. Moderately bitter with noticeable malt and hop flavors, the beer is still interesting to drink.","Low to medium hop aroma, with a spicy, herbal, or floral character. Low to medium-low grainy-sweet or slightly crackery malt aroma. Clean fermentation profile. ","Straw to pale gold in color. Brilliant clarity. Moderate white head with average to below average persistence.","Low to medium grainy-sweet malt flavor initially. Medium hop bitterness. Low to medium hop flavor, with a spicy, herbal, or floral quality. Clean fermentation character, well-lagered. Dry finish with a light malty and hoppy aftertaste.","Light to very light body. Medium to high carbonation. Smooth, well-attenuated.","Marketed primarily as a diet-oriented beer with lower carbohydrates, alcohol, and calories. Pronounced “LYESHT-beer.” May also be known as a Diat Pils or Helles, this style is in the schankbier gravity class. Other variations of Leicht class beers can be made from Weissbier, Kölsch, and Altbier; those beers are best entered in the Mixed-Style Beer category.","Traditional versions existed as drinks for physical laborers in factories or fields, but modern versions are more based on popular American products in the same class.","Similar to a German Pils or Helles, continental Pils malt, German lager yeast, Saazer-type hops.","Like a lower-alcohol, lighter-bodied, slightly less aggressive German Pils or Helles.","Beck’s Light, Bitburger Light, Mahr’s Leicht, Paulaner Münchner Hell Leicht, Paulaner Premium Leicht"]
["05B","05B - Kölsch",1.044,1.05,1.0069999999999999,1.0109999999999999,6.8949999999999996,9.85,18,30,4.4000000000000004,5.2,3.5,5,1044,1050,1007,1011,"Kölsch",2.2000000000000002,2.7,"Pale Bitter European beer","Pale Ale","Top-Fermented German Lagers","Germany",1007,1011,"A clean, crisp, delicately-balanced beer usually with a very subtle fruit and hop character. Subdued maltiness throughout leads into a pleasantly well-attenuated and refreshing finish. Freshness makes a huge difference with this beer, as the delicate character can fade quickly with age. Brilliant clarity is characteristic.","Low to very low malt aroma, with a grainy-sweet character. A pleasant, subtle fruit aroma from fermentation (apple, cherry or pear) is acceptable, but not always present. A low floral, spicy or herbal hop aroma is optional but not out of style. Some yeast strains may give a slight winy or sulfury character (this characteristic is also optional, but not a fault). Overall, the intensity of aromatics is fairly subtle but generally balanced, clean, and fresh.","Very pale gold to light gold. Very clear (authentic commercial versions are filtered to a brilliant clarity). Has a delicate white head that may not persist.","Soft, rounded palate comprised of a delicate flavor balance between soft yet attenuated malt, an almost imperceptible fruity sweetness from fermentation, and a medium-low to medium bitterness with a delicate dryness and slight crispness in the finish (but no harsh aftertaste). The malt tends to be grainy-sweet, possibly with a very light bready or honey quality. The hop flavor is variable, and can range from low to moderately-high; most are medium-low to medium intensity and have a floral, spicy, or herbal character. May have a malty-sweet impression at the start, but this is not required. No noticeable residual sweetness. May have a slightly winy, minerally, or sulfury accent that accentuates the dryness and flavor balance. A slight wheat taste is rare but not a fault. Otherwise, very clean.","Medium-light to medium body (most are medium-light). Medium to medium-high carbonation. Smooth and generally crisp and well-attenuated.","Characterized in Germany as a top-fermented, lagered beer. Each Köln brewery produces a beer of different character, and each interprets the Kölsch Konvention slightly differently. Allow for a range of variation within the style when judging. Note that drier versions may seem hoppier or more bitter than the IBU specifications might suggest. Due to its delicate flavor profile, Kölsch tends to have a relatively short shelf-life; older examples and imports can easily show some oxidation defects. Served in Köln in a tall, narrow 200ml glass called a Stange.","Cologne, Germany (Köln) has a top-fermenting brewing tradition since the Middle Ages, but developed the beer now known as Kölsch in the late 1800s to combat encroaching bottom-fermented pale lagers. Kölsch is an appellation protected by the Kölsch Konvention (1986), and is restricted to the 20 or so breweries in and around Köln. The Konvention simply defines the beer as a “light, highly attenuated, hop-accentuated, clear, top-fermenting Vollbier.” ","Traditional German hops (Hallertau, Tettnang, Spalt or Hersbrucker). German Pils or pale malt. Attenuative, clean ale yeast. Up to 20% wheat malt may be used, but this is quite rare in authentic versions. Current commercial practice is to ferment warm, cold condition for a short period of time, and serve young.","To the untrained taster, easily mistaken for a cream ale or somewhat subtle Pils.","Früh Kölsch, Gaffel Kölsch, Mühlen Kölsch, Reissdorf Kölsch, Sion Kölsch, Sünner Kölsch"]
["05C","05C - German Helles Exportbier",1.048,1.056,1.01,1.0149999999999999,7.88,13.79,20,30,4.8,6,4,7,1048,1056,1010,1015,"German Helles Exportbier",2.2000000000000002,2.7,"Pale Bitter European beer","Pale Lager","European Pale Lager","Germany",1010,1015,"A pale, well-balanced, smooth German lager that is slightly stronger than the average beer with a moderate body and a mild, aromatic hop and malt character. ","Low to medium hop aroma, typically floral, spicy, or herbal in character. Moderate grainy-sweet malt aroma. Clean fermentation profile. A slight sulfury note at the start that dissipates is not a fault, neither is a low background note of DMS.","Light gold to deep gold. Clear. Persistent white head.","Neither grainy-sweet malt nor floral, spicy, or herbal hops dominate, but both are in good balance with a touch of malty sweetness, providing a smooth yet crisply refreshing beer. Balance continues through the finish and the hop bitterness lingers in aftertaste (although some examples may finish slightly sweet). Clean fermentation character. Some mineral character might be noted from the water, although it usually does not come across as an overt minerally flavor.","Medium body, medium carbonation. Smooth but crisp.","Sometimes known as Dortmunder or Dortmunder Export. Brewed to a slightly higher starting gravity than other light lagers, providing a firm malty body and underlying maltiness to complement the sulfate-accentuated hop bitterness. The term “Export” is a beer strength descriptor under German brewing tradition, and is not strictly synonymous with the “Dortmunder” style; beer from other cities or regions can be brewed to Export strength, and labeled as such (even if not necessarily exported).","The Dortmunder style developed in the Dortmund industrial region in the 1870s in response to pale Pilsner-type beers, it became very popular after World War II but declined in the 1970s. Other Export-class beers developed independently, and reflected a slightly stronger version of existing beers. The modern German style is typically 12-13 °P.","Minerally water with high levels of sulfates, carbonates and chlorides, German or Czech noble hops, Pilsner malt, German lager yeast. Newer commercial versions can contain adjuncts and hop extract.","Less finishing hops and more body than a Pils but more bitter than a Helles.","DAB Original, Dortmunder Kronen, Dortmunder Union Export, Flensburger Gold, Gordon Biersch Golden Export, Great Lakes Dortmunder Gold"]
["05D","05D - German Pils",1.044,1.05,1.008,1.0129999999999999,3.94,9.85,22,40,4.4000000000000004,5.2,2,5,1044,1050,1008,1013,"German Pils",2.2000000000000002,2.7,"Pale Bitter European beer","Pilsner","Pilsner","Germany",1008,1013,"A light-bodied, highly-attenuated, gold-colored, bottom-fermented bitter German beer showing excellent head retention and an elegant, floral hop aroma. Crisp, clean, and refreshing, a German Pils showcases the finest quality German malt and hops.","Medium-low to low grainy-sweet-rich malt character (often with a light honey and slightly toasted cracker quality) and distinctive flowery, spicy, or herbal hops. Clean fermentation profile. May optionally have a very light sulfury note that comes from water as much as yeast. The hops are moderately-low to moderately-high, but should not totally dominate the malt presence. One-dimensional examples are inferior to the more complex qualities when all ingredients are sensed. May have a very low background note of DMS.","Straw to light gold, brilliant to very clear, with a creamy, long-lasting white head.","Medium to high hop bitterness dominates the palate and lingers into the aftertaste. Moderate to moderately-low grainy-sweet malt character supports the hop bitterness. Low to high floral, spicy, or herbal hop flavor. Clean fermentation profile. Dry to medium-dry, crisp, well-attenuated finish with a bitter aftertaste and light malt flavor. Examples made with water with higher sulfate levels often will have a low sulfury flavor that accentuates the dryness and lengthens the finish; this is acceptable but not mandatory. Some versions have a soft finish with more of a malt flavor, but still with noticeable hop bitterness and flavor, with the balance still towards bitterness.","Medium-light body. Medium to high carbonation.","Modern examples of Pils tend to become paler in color, drier in finish, and more bitter as you move from South to North in Germany, often mirroring the increase in sulfate in the water. The Pils found in Bavaria tend to be a bit softer in bitterness with more malt flavor and late hop character, yet still with sufficient hops and crispness of finish to differentiate itself from a Helles. The use of the term ‘Pils’ is more common in Germany than ‘Pilsner’ to differentiate it from the Czech style, and (some say) to show respect.","Adapted from Czech Pilsner to suit brewing conditions in Germany, particularly water with higher mineral content and domestic hop varieties. First brewed in Germany in the early 1870s. Became more popular after WWII as German brewing schools emphasized modern techniques. Along with its sister beer, Czech Pilsner, is the ancestor of the most widely produced beer styles today. Average IBUs of many well-regarded commercial examples have dropped over time.","Continental Pilsner malt, German hop varieties (especially Saazer-type varieties such as Tettnanger, Hallertauer, and Spalt for taste and aroma; Saaz is less common), German lager yeast.","Lighter in body and color, drier, crisper, and more fully attenuated, with more of a lingering bitterness, and with higher carbonation than a Czech Premium Pale Lager. More hop character, malt flavor, and bitterness than International Pale Lagers. More hop character and bitterness with a drier, crisper finish than a Munich Helles; the Helles has more malt flavor, but of the same character as the Pils.","König Pilsener, Left Hand Polestar Pils, Paulaner Premium Pils, Schönramer Pils, Stoudt Pils, Tröegs Sunshine Pils, Trumer Pils"]
["06A","06A - Märzen",1.054,1.06,1.01,1.014,15.76,33.49,18,24,5.8,6.3,8,17,1054,1060,1010,1014,"Märzen",2.6,2.7,"Amber Malty European Lager","Amber Lager","Amber Lager","Germany",1010,1014,"An elegant, malty German amber lager with a clean, rich, toasty and bready malt flavor, restrained bitterness, and a dry finish that encourages another drink. The overall malt impression is soft, elegant, and complex, with a rich aftertaste that is never cloying or heavy. ","Moderate intensity aroma of German malt, typically rich, bready, somewhat toasty, with light bread crust notes. Clean lager fermentation character. No hop aroma. Caramel, dry-biscuity, or roasted malt aromas inappropriate. Very light alcohol might be detected, but should never be sharp. Clean, elegant malt richness should be the primary aroma.","Amber-orange to deep reddish-copper color; should not be golden. Bright clarity, with persistent, off-white foam stand.","Initial malt flavor often suggests sweetness, but finish is moderately-dry to dry. Distinctive and complex maltiness often includes a bready, toasty aspect. Hop bitterness is moderate, and the hop flavor is low to none (German types: complex, floral, herbal, or spicy). Hops provide sufficient balance that the malty palate and finish do not seem sweet. The aftertaste is malty, with the same elegant, rich malt flavors lingering. Noticeable caramel, biscuit, or roasted flavors are inappropriate. Clean lager fermentation profile.","Medium body, with a smooth, creamy texture that often suggests a fuller mouthfeel. Medium carbonation. Fully attenuated, without a sweet or cloying impression. May be slightly warming, but the strength should be relatively hidden.","Modern domestic German Oktoberfest versions are golden – see the Festbier style for this version. Export German versions (to the United States, at least) are typically orange-amber in color, have a distinctive toasty malt character, and are most often labeled Oktoberfest. American craft versions of Oktoberfest are generally based on this style, and most Americans will recognize this beer as Oktoberfest. Historic versions of the beer tended to be darker, towards the brown color range, but there have been many ‘shades’ of Märzen (when the name is used as a strength); this style description specifically refers to the stronger amber lager version. The modern Festbier can be thought of as a pale Märzen by these terms.","As the name suggests, brewed as a stronger “March beer” in March and lagered in cold caves over the summer. Modern versions trace back to the lager developed by Spaten in 1841, contemporaneous to the development of Vienna lager. However, the Märzen name is much older than 1841; the early ones were dark brown, and in Austria the name implied a strength band (14 °P) rather than a style. The German amber lager version (in the Viennese style of the time) was first served at Oktoberfest in 1872, a tradition that lasted until 1990 when the golden Festbier was adopted as the standard festival beer. ","Grist varies, although traditional German versions emphasized Munich malt. The notion of elegance is derived from the finest quality ingredients, particularly the base malts. A decoction mash was traditionally used to develop the rich malt profile.","Not as strong and rich as a Dunkles Bock. More malt depth and richness than a Festbier, with a heavier body and slightly less hops. Less hoppy and equally malty as a Czech Amber Lager.","Buergerliches Ur-Saalfelder, Hacker-Pschorr Original Oktoberfest, Paulaner Oktoberfest, Weltenburg Kloster Anno 1050"]
["06B","06B - Rauchbier",1.05,1.0569999999999999,1.012,1.016,23.64,43.339999999999996,20,30,4.8,6,12,22,1050,1057,1012,1016,"Rauchbier",2.2000000000000002,2.7,"Amber Malty European Lager","Amber Lager","European Smoked Beer","Germany",1012,1016,"An elegant, malty German amber lager with a balanced, complementary beechwood smoke character. Toasty-rich malt in aroma and flavor, restrained bitterness, low to high smoke flavor, clean fermentation profile, and an attenuated finish are characteristic. ","Blend of smoke and malt, with a varying balance and intensity. The beechwood smoke character can range from subtle to fairly strong, and can seem smoky, woody, or bacon-like. The malt character can be low to moderate, and be somewhat rich, toasty, or malty-sweet. The malt and smoke components are often inversely proportional (i.e., when smoke increases, malt decreases, and vice versa). Hop aroma may be very low to none. Clean lager fermentation character.","This should be a very clear beer, with a large, creamy, rich, tan- to cream-colored head. Medium amber/light copper to dark brown color.","Generally follows the aroma profile, with a blend of smoke and malt in varying balance and intensity, yet always complementary. Märzen-like qualities should be noticeable, particularly a malty, toasty richness, but the beechwood smoke flavor can be low to high. At higher levels, the smoke can take on a ham- or bacon-like character, which is acceptable as long as it doesn’t veer into the greasy range. The palate can be somewhat malty, rich, and sweet, yet the finish tends to be medium-dry to dry with the smoke character sometimes enhancing the dryness of the finish. The aftertaste can reflect both malt richness and smoke flavors, with a balanced presentation desirable. Moderate, balanced, hop bitterness. Moderate to none hop flavor with spicy, floral, or herbal notes. Clean lager fermentation character. Harsh, bitter, burnt, charred, rubbery, sulfury or phenolic smoky characteristics are inappropriate.","Medium body. Medium to medium-high carbonation. Smooth lager character. Significant astringent, phenolic harshness is inappropriate.","Literally “smoke beer” in German. The intensity of smoke character can vary widely; not all examples are highly smoked. Allow for variation in the style when judging. Other examples of smoked beers are available in Germany based on styles such as Dunkles Bock, Weissbier, Dunkel, Schwarzbier, and Helles, including examples such as Spezial Lager; these should be entered in the Classic Style Smoked Beer category. This description specifically refers to the smoked Märzen version.","A historical specialty of the city of Bamberg, in the Franconian region of Bavaria in Germany. Beechwood-smoked malt is used to make a Märzen-style amber lager. The smoke character of the malt varies by maltster; some breweries produce their own smoked malt (rauchmalz).","German Rauchmalz (beechwood-smoked Vienna-type malt) typically makes up 20-100% of the grain bill, with the remainder being German malts typically used in a Märzen. Some breweries adjust the color slightly with a bit of roasted malt. German lager yeast. German or Czech hops.","Like a Märzen with but with a balanced, sweet, smoky aroma and flavor and a somewhat darker color.","Eisenbahn Rauchbier, Kaiserdom Rauchbier, Schlenkerla Rauchbier Märzen, Spezial Rauchbier Märzen Victory Scarlet Fire Rauchbier"]
["06C","06C - Dunkles Bock",1.0640000000000001,1.0720000000000001,1.0129999999999999,1.0189999999999999,27.58,43.339999999999996,20,27,6.3,7.2,14,22,1064,1072,1013,1019,"Dunkles Bock",2.2000000000000002,2.7,"Amber Malty European Lager","Bock","Bock","Germany",1013,1019,"A dark, strong, malty German lager beer that emphasizes the malty-rich and somewhat toasty qualities of continental malts without being sweet in the finish.","Medium to medium-high bready-malty-rich aroma, often with moderate amounts of rich Maillard products and/or toasty overtones. Virtually no hop aroma. Some alcohol may be noticeable. Clean lager character, although the malts can provide a slight (low to none) dark fruit character, particularly in aged examples. ","Light copper to brown color, often with attractive garnet highlights. Lagering should provide good clarity despite the dark color. Large, creamy, persistent, off-white head.","Complex, rich maltiness is dominated by the toasty-rich Maillard products. Some caramel notes may be present. Hop bitterness is generally only high enough to support the malt flavors, allowing a bit of sweetness to linger into the finish. Well-attenuated, not cloying. Clean fermentation profile, although the malt can provide a slight dark fruit character. No hop flavor. No roasted or burnt character.","Medium to medium-full bodied. Moderate to moderately low carbonation. Some alcohol warmth may be found, but should never be hot. Smooth, without harshness or astringency.","Decoction mashing and long boiling plays an important part of flavor development, as it enhances the caramel and Maillard flavor aspects of the malt. Any fruitiness is due to Munich and other specialty malts, not yeast-derived esters developed during fermentation.","Originated in the Northern German city of Einbeck, which was a brewing center and popular exporter in the days of the Hanseatic League (14th to 17th century). Recreated in Munich starting in the 17th century. The name “bock” is based on a corruption of the name “Einbeck” in the Bavarian dialect, and was thus only used after the beer came to Munich. “Bock” also means “Ram” in German, and is often used in logos and advertisements.","Munich and Vienna malts, rarely a tiny bit of dark roasted malts for color adjustment, never any non-malt adjuncts. Continental European hop varieties are used. Clean German lager yeast. ","Darker, with a richer malty flavor and less apparent bitterness than a Helles Bock. Less alcohol and malty richness than a Doppelbock. Stronger malt flavors and higher alcohol than a Märzen. Richer, less attenuated, and less hoppy than a Czech Amber Lager.","Aass Bock, Einbecker Ur-Bock Dunkel, Great Lakes Rockefeller Bock, Kneitinger Bock, New Glarus Uff-da Bock, Penn Brewery St. Nikolaus Bock"]
["07A","07A - Vienna Lager",1.048,1.0549999999999999,1.01,1.014,17.73,29.55,18,30,4.7,5.5,9,15,1048,1055,1010,1014,"Vienna Lager",2.4,2.6,"Amber Bitter European Beer","Amber Lager","Amber Lager","Austria",1010,1014,"A moderate-strength amber lager with a soft, smooth maltiness and moderate bitterness, yet finishing relatively dry. The malt flavor is clean, bready-rich, and somewhat toasty, with an elegant impression derived from quality base malts and process, not specialty malts and adjuncts.","Moderately-intense malt aroma, with toasty and malty-rich aromatics. Clean lager character. Floral, spicy hop aroma may be low to none. A significant caramel or roasted aroma is inappropriate.","Light reddish amber to copper color. Bright clarity. Large, off-white, persistent head.","Soft, elegant malt complexity is in the forefront, with a firm enough hop bitterness to provide a balanced finish. The malt flavor tends towards a rich, toasty character, without significant caramel or roast flavors. Fairly dry, crisp finish, with both rich malt and hop bitterness present in the aftertaste. Floral, spicy hop flavor may be low to none. Clean lager fermentation character.","Medium-light to medium body, with a gentle creaminess. Moderate carbonation. Smooth. ","A standard-strength everyday beer, not a beer brewed for festivals. American versions can be a bit stronger, drier and more bitter, while modern European versions tend to be sweeter. Many Mexican amber and dark lagers used to be more authentic, but unfortunately are now more like sweet, adjunct-laden Amber/Dark International Lagers. Regrettably, many modern examples use adjuncts which lessen the rich malt complexity characteristic of the best examples of this style. This style is on the watch list to move to the Historical category in future guidelines; that would allow the classic style to be described while moving the sweeter modern versions to the International Amber or Dark Lager styles.","Developed by Anton Dreher in Vienna in 1841, became popular in the mid-late 1800s. Now nearly extinct in its area of origin, the style continues in Mexico where it was brought by Santiago Graf and other Austrian immigrant brewers in the late 1800s. Authentic examples are increasingly hard to find (except perhaps in the craft beer industry) as formerly good examples become sweeter and use more adjuncts.","Vienna malt provides a lightly toasty and complex, Maillard-rich malt profile. As with Märzens, only the finest quality malt should be used, along with Continental hops (preferably Saazer types or Styrians). Can use some caramel malts and/or darker malts to add color and sweetness, but caramel malts shouldn’t add significant aroma and flavor and dark malts shouldn’t provide any roasted character.","Lighter malt character, slightly less body, and slightly more bitter in the balance than a Märzen, yet with many of the same malt-derived flavors. The malt character is similar to a Märzen, but less intense and more balanced. Lower in alcohol than Märzen or Festbier. Less rich, less malty and less hop-centered compared to Czech Amber Lager.","Cuauhtémoc Noche Buena, Chuckanut Vienna Lager, Devils Backbone Vienna Lager, Figueroa Mountain Danish-style Red Lager, Heavy Seas Cutlass Amber Lager, Schell’s Firebrick"]
["07B","07B - Altbier",1.044,1.052,1.008,1.014,21.669999999999998,33.49,25,50,4.3,5.5,11,17,1044,1052,1008,1014,"Altbier",2.1,3.1,"Amber Bitter European Beer","Amber Ale","Top-Fermented German Lagers","Germany",1008,1014,"A well-balanced, well-attenuated, bitter yet malty, clean, and smooth, amber- to copper-colored German beer. The bitterness is balanced by the malt richness, but the malt intensity and character can range from moderate to high (the bitterness increases with the malt richness). ","Clean yet robust and complex aroma of grainy-rich malt and spicy hops with restrained (low to medium-low) fruity esters. The malt character reflects German base malt varieties, with rich baked bread and nutty-toasty bread crust notes. The hop aroma may vary from moderate to low, and can have a peppery, spicy, floral, herbal or perfumy character associated with Saazer-type hops. ","The color ranges from light amber to deep copper color, stopping short of brown; bronze-orange is most common. Brilliant clarity. Thick, creamy, long-lasting off-white head.","Assertive hop bitterness well balanced by a sturdy yet clean and crisp malt character. The malt presence is moderated by medium-high to high attenuation, but considerable rich, complex, and somewhat grainy malt flavors can remain. Some fruity esters (especially cherry-like) may survive the lagering period. A long-lasting, medium-dry to dry, bittersweet or nutty finish reflects both the hop bitterness and malt complexity. Spicy, peppery or floral hop flavor can be moderate to low. No roasted malt flavors or harshness. The apparent bitterness level is sometimes masked by the malt character; the bitterness can seem as low as moderate if the finish is not very dry. Light sulfury or minerally character optional.","Medium-bodied. Smooth. Medium to medium-high carbonation, although can be lower when served from the cask. Astringency low to none. Despite being very full of flavor, is light-bodied enough to be consumed as a gravity-fed session beer in its home brewpubs in Düsseldorf.","A top-fermented lagered beer, fermented at cool ale temperature (59–68 °F), often conditioned at bottom-fermentation temperatures (about 50 °F) and then lagered at cold temperatures to produce a cleaner, smoother palate than is typical for most ales. Zum Uerige is a wonderful beer, but much more aggressively bitter and complex than most other German examples. It may be like the Fuller’s ESB of the strong bitter category – well-known but somewhat of a stylistic outlier. Do not judge all Altbiers as if they were Zum Uerige clones; allow for a more balanced bitterness in the beer (25–35 IBUs is more typical for most other German examples). Stronger sticke and doppelsticke beers should not be entered here.","The traditional style of beer from Düsseldorf. “Alt” refers to the “old” style of brewing (i.e., using top-fermenting yeast) that was common before bottom-fermenting lager brewing became popular. Predates the isolation of bottom-fermenting yeast strains, though it approximates many characteristics of bottom-fermenting lager beers. Many of the classic examples can be found in brewpubs in the Altstadt (“old town”) section of Düsseldorf.","Grists vary, but usually consist of German base malts (usually Pils, sometimes Munich) with small amounts of crystal, chocolate, and/or black malts used to adjust color. Occasionally will include some wheat, including roasted wheat. Spalt hops are traditional, but other Saazer-type hops can also be used. Clean, highly attenuative ale yeast. A step mash or decoction mash program is traditional.","More bitter and malty than international amber lagers. Somewhat similar to California Common, both in production technique and finished flavor and color, though not in ingredients.","Bolten Alt, Diebels Alt, Füchschen Alt, Original Schlüssel Alt, Schlösser Alt, Schumacher Alt, Uerige Altbier"]
["07C","07C - Pale Kellerbier",1.0449999999999999,1.0509999999999999,1.008,1.012,5.91,13.79,20,35,4.7,5.4,3,7,1045,1051,1008,1012,"Pale Kellerbier",2.2000000000000002,2.7,"Amber Bitter European Beer","Pale Lager","Pilsner","Germany",1008,1012,"A young, fresh Helles, so while still a malty, fully-attenuated Pils malt showcase, the hop character (aroma, flavor and bitterness) is more pronounced, and the beer is cloudy, often with some level of diacetyl, and possibly has some green apple and/or other yeast-derived notes. As with the traditional Helles, the Keller version is still a beer intended to be drunk by the liter, so overall it should remain a light, refreshing, easy drinking golden lager.","Moderately-low to moderately-high spicy, floral, or herbal hop aroma. Very low to moderate diacetyl, possible very low green apple or other yeast derived notes. Pleasantly grainy-sweet, clean malt aroma, with possible low background note of DMS.","Slight haze to moderately cloudy, but never extremely cloudy or murky. Medium yellow to pale gold color. Creamy white head with good persistence. When served on cask, can have low carbonation and very low head.","Moderately malty with a rounded, grainy-sweet profile. Low to moderately-high spicy, floral, or herbal hop flavor, with a moderate hop bitterness that can linger. Finish is crisp and dry, but the aftertaste remains malty. Very low to moderate diacetyl, which should always remain at a pleasant, drinkable level that balances somewhat with the other characteristics of the beer; overwhelming diacetyl is not appropriate. Possible very low green apple or other yeast derived notes, and possible low background note of DMS. ","Medium body. Low to medium carbonation. Depending on the level of yeast in suspension, it may assist in creating a slightly creamy texture. A slight slickness on the tongue may be present from the diacetyl.","Most Pale Kellerbiers are young, unfiltered, unpasteurized versions of Munich Helles beer, although Pils or a different, custom golden lager beer designed specifically for serving young could also be used. The best examples are served only on tap at many of the Munich area breweries. Bottled versions are not likely to have the freshness, hop character and young beer notes exhibited by the draft versions.","Modern adaptation from the traditional Franconian style, using Helles instead of Märzen. Today, a popular summer seasonal beer. Originally, Kellerbier referred to any Lager beer being matured in the caves or cellars under the brewery. In the 19th century, Kellerbier was a strong, aged beer meant to last the summer (Sommerbier), stored in rock cellars and served straight from them. But when refrigeration began to be used, the term shifted to describing special beers that were served young, directly from the cellar or lagering vessel. Today some breweries use the term purely for marketing purposes to make their beers appear special. While a kellerbier is sometimes considered more of a serving style than a beer style, the serving technique is still predominately used with certain styles in certain regions (such as Helles around the Munich area, or a Märzen in the Franconia region).","Pilsner malt, German hops, German lager yeast; same as a Munich Helles.","Most commonly, a young, unfiltered and unpasteurized version of a Munich Helles, though it can be a young, unfiltered and unpasteurized version of other golden German lagers, such as a Pilsner or a seasonal golden lager made specifically for serving young.","(local) Paulaner, Paulaner Brauhaus, Hofbrau, Tegernseer Tal. (bottled) Ayinger Kellerbier, Hacker-Pschorr Munchner Kellerbier Anno 1417, Hofbrau Munchner Sommer Naturtrub, Wolnzacher Hell Naturtrüb","A very common seasonal summer beer brewed by many of the Munich area breweries and served in the beer gardens, where they are very popular."]
["07C","07C - Amber Kellerbier",1.048,1.054,1.012,1.016,13.79,33.49,25,40,4.8,5.4,7,17,1048,1054,1012,1016,"Amber Kellerbier",2.2000000000000002,2.7,"Amber Bitter European Beer","Amber Lager","Amber Lager","Germany",1012,1016,"A young, unfiltered, and unpasteurized beer that is between a Helles and Märzen in color, spicier in the hops with greater attenuation. Interpretations range in color and balance, but remain in the drinkable 4.8% ABV neighborhood. Balance ranges from the dry, spicy and pale-colored interpretations by St. Georgen and Löwenbräu of Buttenheim, to darker and maltier interpretations in the Fränkische Schweiz. This style is above all a method of producing simple drinkable beers for neighbors out of local ingredients to be served fresh. Balance with a focus on drinkability and digestibility is important.","Moderate intensity of German malt, typically rich, bready, somewhat toasty, with light bread crust notes. Moderately-low to moderate spicy peppery hop aroma. Very low to low diacetyl, occasionally low to moderately-low sulfur and very low green apple or other yeast-derived notes. Caramel, biscuity, or roasted malt aroma is inappropriate.","Moderately cloudy to clear depending on age, but never extremely cloudy or murky. Gold to deep reddish-amber color. Off-white, creamy head. When served on cask, can have low carbonation and very low head.","Initial malt flavor may suggest sweetness, but finish is moderately dry to dry, and slightly bitter. Distinctive and complex maltiness often includes a bready-toasty aspect. Hop bitterness is moderate to moderately high, and spicy or herbal hop flavor is low to moderately high. Balance can be either on the malt or hop side, but the finish is not sweet. Noticeable caramel or roasted malt flavors are inappropriate. Very low to low diacetyl. Possible very low green apple or other yeast-derived notes. Smooth, malty aftertaste.","Medium body, with a creamy texture and medium carbonation. Fully fermented, without a sweet or cloying impression.","The best examples of Amber Kellerbier are served only on tap at many of the small Franconia area breweries (as this is a beer best served fresh and the serving style being an important part of the style). Bottled versions are not likely to have the freshness, hop character and young beer notes exhibited by the draft versions.","This was the classic, historical style before it was adapted in other areas. This original, older style of Kellerbier would have simply been beer served from local taverns that did not lager long enough to drop bright. Many breweries in Franconia would use some of this young beer during the summer months, for festivals such as the Annafest (est. 1840) in July in Forchheim, where it was traditional to drink directly from the lagering vessels. Originally, Kellerbier referred to any Lager beer being matured in the caves or cellars under the brewery. In the 19th century, Kellerbier was a strong, aged beer meant to last the summer (Sommerbier), stored in rock cellars and served straight from them. But when refrigeration began to be used, the term shifted to describing special beers that were served young, directly from the cellar or lagering vessel. Today some breweries use the term purely for marketing purposes to make their beers appear special. While a kellerbier is sometimes considered more of a serving style than a beer style, the serving technique is still predominately used with certain styles in certain regions (such as Helles around the Munich area, or a Märzen in the Franconia region).","Grist varies, although traditional German versions emphasized Franconian pale and color malt. The notion of elegance is derived from the high-quality local ingredients, particularly the malts. Spalt or other typically spicy local hops are most common. Frugal Franconian brewers rarely used decoction brewing due to the cost of energy.","Most commonly, this style is a young, unfiltered, unpasteurized, hoppier version of Munich Helles or Märzen. Fränkische Schweiz versions can edge up to dark amber or brown.","(local) Greif, Eichhorn, Nederkeller, Hebendanz (bottled) Buttenheimer Kaiserdom Kellerbier, Kulmbacher Monchshof Kellerbier, Leikeim Kellerbier, Löwenbräu Kellerbier, Mahr’s Kellerbier, St. Georgen Kellerbier, Tucher Kellerbier Naturtrub","The original style of Kellerbier from the Franconia area of Germany. A much older style compared to the relatively more recent pale Helles-Style Kellerbier that is popular in the Munich area today."]
["08A","08A - Munich Dunkel",1.048,1.056,1.01,1.016,27.58,55.16,18,28,4.5,5.6,14,28,1048,1056,1010,1016,"Munich Dunkel",2.2000000000000002,2.7,"Dark European Lager","Dark Lager","Dark Lager","Germany",1010,1016,"Characterized by depth, richness and complexity typical of darker Munich malts with the accompanying Maillard products. Deeply bready-toasty, often with chocolate-like flavors in the freshest examples, but never harsh, roasty, or astringent; a decidedly malt-balanced beer, yet still easily drinkable.","Rich, elegant, deep malt sweetness, typically like bread crusts (often toasted bread crusts). Hints of chocolate, nuts, caramel, and/or toffee are also acceptable, with fresh traditional versions often showing higher levels of chocolate. Clean fermentation profile. A slight spicy, floral, or herbal hop aroma is acceptable.","Deep copper to dark brown, often with a red or garnet tint. Creamy, light to medium tan head. Usually clear, although murky unfiltered versions exist.","Dominated by the soft, rich, and complex flavor of darker Munich malts, usually with overtones reminiscent of toasted bread crusts, but without a burnt-harsh-grainy toastiness. The palate can be moderately malty, although it should not be overwhelming or cloyingly sweet. Mild caramel, toast or nuttiness may be present. Very fresh examples often have a pleasant malty-chocolate character that isn’t roasty or sweet. Burnt or bitter flavors from roasted malts are inappropriate, as are pronounced caramel flavors from crystal malt. Hop bitterness is moderately low but perceptible, with the balance tipped firmly towards maltiness. Hop flavor is low to none; if noted, should reflect floral, spicy, or herbal German-type varieties. Aftertaste remains malty, although the hop bitterness may become more apparent in the medium-dry finish. Clean fermentation profile and lager character.","Medium to medium-full body, providing a soft and dextrinous mouthfeel without being heavy or cloying. Moderate carbonation. The use of continental Munich-type malts should provide a richness, not a harsh or biting astringency.","Unfiltered versions from Germany can taste like liquid bread, with a yeasty, earthy richness not found in exported filtered examples.","The classic brown lager style of Munich which developed as a darker, more malt-accented beer than other regional lagers. While originating in Munich, the style became popular throughout Bavaria (especially Franconia). Franconian versions are often darker and more bitter.","Grist is traditionally made up of German Munich malt (up to 100% in some cases) with the remainder German Pilsner malt. Small amounts of crystal malt can add dextrins and color but should not introduce excessive residual sweetness. Slight additions of roasted malts (such as Carafa or chocolate) may be used to improve color but should not add strong flavors. Traditional German hop varieties and German lager yeast strains should be used. Often decoction mashed (up to a triple decoction) to enhance the malt flavors and create the depth of color.","Not as intense in maltiness as a bock (and thus more drinkable in quantity). Lacking the more roasted flavors (and often hop bitterness) of a schwarzbier. Richer, more malt-centric, and less hoppy than a Czech Dark Lager.","Ayinger Altbairisch Dunkel, Chuckanut Dunkel Lager, Ettaler Kloster Dunkel, Hacker-Pschorr Alt Munich Dark, Weltenburger Kloster Barock-Dunkel"]
["08B","08B - Schwarzbier",1.046,1.052,1.01,1.016,33.49,59.1,20,30,4.4000000000000004,5.4,17,30,1046,1052,1010,1016,"Schwarzbier",2.2000000000000002,2.7,"Dark European Lager","Dark Lager","Dark Lager","Germany",1010,1016,"A dark German lager that balances roasted yet smooth malt flavors with moderate hop bitterness. The lighter body, dryness, and lack of a harsh, burnt, or heavy aftertaste helps make this beer quite drinkable.","Low to moderate malt, with low aromatic malty sweetness and/or hints of roast malt often apparent. The malt can be clean and neutral or moderately rich and bready, and may have a hint of dark caramel. The roast character can be somewhat dark chocolate- or coffee-like but should never be burnt. A low spicy, floral, or herbal hop aroma is optional. Clean lager yeast character, although a light sulfur is possible.","Medium to very dark brown in color, often with deep ruby to garnet highlights, yet almost never truly black. Very clear. Large, persistent, tan-colored head.","Light to moderate malt flavor, which can have a clean, neutral character to a moderately rich, bread-malty quality. Light to moderate roasted malt flavors can give a bitter-chocolate palate that lasts into the finish, but which are never burnt. Medium-low to medium bitterness, which can last into the finish. Light to moderate spicy, floral, or herbal hop flavor. Clean lager character. Aftertaste tends to dry out slowly and linger, featuring hop bitterness with a complementary but subtle roastiness in the background. Some residual sweetness is acceptable but not required.","Medium-light to medium body. Moderate to moderately-high carbonation. Smooth. No harshness or astringency, despite the use of dark, roasted malts.","Literally means “black beer” in German. While sometimes called a “black Pils,” the beer is rarely as dark as black or as bitter as a Pils; don’t expect strongly roasted, porter-like flavors. ","A regional specialty from Thuringia, Saxony and Franconia in Germany. History is a bit sketchy, but is suspected of being originally a top-fermented beer. Popularity grew after German reunification. Served as the inspiration for black lagers brewed in Japan.","German Munich malt and/or Pilsner malts for the base, supplemented by a judicious use of roasted malts (such as Carafa types) for the dark color and subtle roast flavors. Huskless dark roasted malts can add roast flavors without burnt flavors. German hop varieties and clean German lager yeasts are traditional.","In comparison with a Munich Dunkel, usually darker in color, drier on the palate, lighter in body, and with a noticeable (but not high) roasted malt edge to balance the malt base. Should not taste like an American Porter made with lager yeast. Drier, less malty, with less hop character than a Czech Dark Lager.","Devils Backbone Schwartz Bier, Einbecker Schwarzbier, Eisenbahn Dunkel, Köstritzer Schwarzbier, Mönchshof Schwarzbier, Nuezeller Original Badebier"]
["09A","09A - Doppelbock",1.0720000000000001,1.1120000000000001,1.016,1.024,11.82,49.25,16,26,7,10,6,25,1072,1112,1016,1024,"Doppelbock",2.2000000000000002,2.7,"Strong European Beer","Bock","Bock","Germany",1016,1024,"A strong, rich, and very malty German lager that can have both pale and dark variants. The darker versions have more richly-developed, deeper malt flavors, while the paler versions have slightly more hops and dryness.","Very strong maltiness. Darker versions will have significant Maillard products and often some toasty aromas. A light caramel aroma is acceptable. Lighter versions will have a strong malt presence with some Maillard products and toasty notes. Virtually no hop aroma, although a light noble hop aroma is acceptable in pale versions. A moderately low malt-derived dark fruit character may be present (but is optional) in dark versions. A very slight chocolate-like aroma may be present in darker versions, but no roasted or burned aromatics should ever be present. Moderate alcohol aroma may be present.","Deep gold to dark brown in color. Darker versions often have ruby highlights. Lagering should provide good clarity. Large, creamy, persistent head (color varies with base style: white for pale versions, off-white for dark varieties). Stronger versions might have impaired head retention, and can display noticeable legs.","Very rich and malty. Darker versions will have significant Maillard products and often some toasty flavors. Lighter versions will have a strong malt flavor with some Maillard products and toasty notes. A very slight chocolate flavor is optional in darker versions, but should never be perceived as roasty or burnt. Clean lager character. A moderately low malt-derived dark fruit character is optional in darker versions. Invariably there will be an impression of alcoholic strength, but this should be smooth and warming rather than harsh or burning. Little to no hop flavor (more is acceptable in pale versions). Hop bitterness varies from moderate to moderately low but always allows malt to dominate the flavor. Most versions are fairly malty-sweet, but should have an impression of attenuation. The sweetness comes from low hopping, not from incomplete fermentation. Paler versions generally have a drier finish.","Medium-full to full body. Moderate to moderately-low carbonation. Very smooth without harshness, astringency. A light alcohol warmth may be noted, but it should never burn.","Most versions are dark colored and may display the caramelizing and Maillard products of decoction mashing, but excellent pale versions also exist. The pale versions will not have the same richness and darker malt flavors of the dark versions, and may be a bit drier, hoppier and more bitter. While most traditional examples are in the lower end of the ranges cited, the style can be considered to have no upper limit for gravity, alcohol and bitterness (thus providing a home for very strong lagers). ","A Bavarian specialty first brewed in Munich by the monks of St. Francis of Paula. Historical versions were less well-attenuated than modern interpretations, with consequently higher sweetness and lower alcohol levels (and hence was considered “liquid bread” by the monks). The term “doppel (double) bock” was coined by Munich consumers. Many commercial doppelbocks have names ending in “-ator,” either as a tribute to the prototypical Salvator or to take advantage of the beer’s popularity. Traditionally dark brown in color; paler examples are a more recent development.","Pils and/or Vienna malt for pale versions (with some Munich), Munich and Vienna malts for darker ones and occasionally a tiny bit of darker color malts (such as Carafa). Saazer-type hops. Clean lager yeast. Decoction mashing is traditional.","A stronger, richer, more full-bodied version of either a Dunkles Bock or a Helles Bock. Pale versions will show higher attenuation and less dark fruity character than the darker versions.","Dark Versions –Andechser Doppelbock Dunkel, Ayinger Celebrator, Paulaner Salvator, Spaten Optimator, Tröegs Troegenator, Weihenstephaner Korbinian,; Pale Versions – Eggenberg Urbock 23º, EKU 28, Plank Bavarian Heller Doppelbock"]
["09B","09B - Eisbock",1.0780000000000001,1.1200000000000001,1.02,1.0349999999999999,35.46,59.1,25,35,9,14,18,30,1078,1120,1020,1035,"Eisbock",2.2000000000000002,2.7,"Strong European Beer","Bock","Bock","Germany",1020,1035,"A strong, full-bodied, rich, and malty dark German lager often with a viscous quality and strong flavors. Even though flavors are concentrated, the alcohol should be smooth and warming, not burning. ","Dominated by a balance of rich, intense malt and a definite alcohol presence. No hop aroma. May have significant malt-derived dark fruit esters. Alcohol aromas should not be harsh or solventy.","Deep copper to dark brown in color, often with attractive ruby highlights. Lagering should provide good clarity. Head retention may be moderate to poor. Off-white to deep ivory colored head. Pronounced legs are often evident.","Rich, sweet malt balanced by a significant alcohol presence. The malt can have Maillard products, toasty qualities, some caramel, and occasionally a slight chocolate flavor. No hop flavor. Hop bitterness just offsets the malt sweetness enough to avoid a cloying character. May have significant malt-derived dark fruit esters. The alcohol should be smooth, not harsh or hot, and should help the hop bitterness balance the strong malt presence. The finish should be of malt and alcohol, and can have a certain dryness from the alcohol. It should not by sticky, syrupy or cloyingly sweet. Clean lager character.","Full to very full-bodied. Low carbonation. Significant alcohol warmth without sharp hotness. Very smooth without harsh edges from alcohol, bitterness, fusels, or other concentrated flavors.","Extended lagering is often needed post-freezing to smooth the alcohol and enhance the malt and alcohol balance. Pronounced “ICE-bock.”","A traditional Kulmbach specialty brewed by freezing a doppelbock and removing the ice to concentrate the flavor and alcohol content (as well as any defects).","Same as doppelbock. Commercial eisbocks are generally concentrated anywhere from 7% to 33% (by volume).","Eisbocks are not simply stronger doppelbocks; the name refers to the process of freezing and concentrating the beer and is not a statement on alcohol; some doppelbocks are stronger than Eisbocks. Not as thick, rich, or sweet as a Wheatwine.","Kulmbacher Eisbock"]
["09C","09C - Baltic Porter",1.06,1.0900000000000001,1.016,1.024,33.49,59.1,20,40,6.5,9.5,17,30,1060,1090,1016,1024,"Baltic Porter",2.7,2.2999999999999998,"Strong European Beer","Porter","Porter","Scandinavia",1016,1024,"A Baltic Porter often has the malt flavors reminiscent of an English porter and the restrained roast of a schwarzbier, but with a higher OG and alcohol content than either. Very complex, with multi-layered malt and dark fruit flavors.","Rich malty sweetness often containing caramel, toffee, nutty to deep toast, and/or licorice notes. Complex alcohol and ester profile of moderate strength, and reminiscent of plums, prunes, raisins, cherries or currants, occasionally with a vinous Port-like quality. Some darker malt character that is deep chocolate, coffee or molasses but never burnt. No hops. No sourness. Very smooth.","Dark reddish-copper to opaque dark brown (not black). Thick, persistent tan-colored head. Clear, although darker versions can be opaque.","As with aroma, has a rich malty sweetness with a complex blend of deep malt, dried fruit esters, and alcohol. Has a prominent yet smooth schwarzbier-like roasted flavor that stops short of burnt. Mouth-filling and very smooth. Clean lager character. Starts sweet but darker malt flavors quickly dominates and persists through finish. Just a touch dry with a hint of roast coffee or licorice in the finish. Malt can have a caramel, toffee, nutty, molasses and/or licorice complexity. Light hints of black currant and dark fruits. Medium-low to medium bitterness from malt and hops, just to provide balance. Hop flavor from slightly spicy hops ranges from none to medium-low.","Generally quite full-bodied and smooth, with a well-aged alcohol warmth. Medium to medium-high carbonation, making it seem even more mouth-filling. Not heavy on the tongue due to carbonation level. ","May also be described today as an Imperial Porter, although heavily roasted or hopped versions are not appropriate for this style. Most versions are in the 7–8.5% ABV range. Danish breweries often refer to them as Stouts, which indicates their historic lineage from the days when Porter was used as a generic name for Porter and Stout.","Traditional beer from countries bordering the Baltic Sea, developed indigenously after higher-gravity export brown or imperial stouts from England were established. Historically top-fermented, many breweries adapted the recipes for bottom-fermenting yeast along with the rest of their production.","Generally lager yeast (cold fermented if using ale yeast, as is required when brewed in Russia). Debittered chocolate or black malt. Munich or Vienna base malt. Continental hops (Saazer-type, typically). May contain crystal malts and/or adjuncts. Brown or amber malt common in historical recipes.","Much less roasted and smoother than an Imperial Stout, typically with less alcohol. Lacks the roasty qualities of stouts in general, more taking on the roasted-but-not-burnt characteristics of a schwarzbier. Quite fruity compared to other porters. Higher alcohol than other porters.","Aldaris Porteris, Baltika #6 Porter, Devils Backbone Danzig, Okocim Porter, Sinebrychoff Porter, Zywiec Porter"]
["10A","10A - Weissbier",1.044,1.052,1.01,1.014,3.94,11.82,8,15,4.3,5.6,2,6,1044,1052,1010,1014,"Weissbier",3.3,4.3,"German Wheat Beer","Wheat Beer","Wheat Beer","Germany",1010,1014,"A pale, refreshing German wheat beer with high carbonation, dry finish, a fluffy mouthfeel, and a distinctive banana-and-clove yeast character.","Moderate to strong phenols (usually clove) and fruity esters (typically banana). The balance and intensity of the phenol and ester components can vary but the best examples are reasonably balanced and fairly prominent. The hop character ranges from low to none. A light to moderate wheat aroma (which might be perceived as bready or grainy) may be present but other malt characteristics should not. Optional, but acceptable, aromatics can include a light to moderate vanilla character, and/or a faint bubblegum aroma. None of these optional characteristics should be high or dominant, but often can add to the complexity and balance.","Pale straw to gold in color. A very thick, moussy, long-lasting white head is characteristic. The high protein content of wheat impairs clarity in an unfiltered beer, although the level of haze is somewhat variable. ","Low to moderately strong banana and clove flavor. The balance and intensity of the phenol and ester components can vary but the best examples are reasonably balanced and fairly prominent. Optionally, a very light to moderate vanilla character and/or faint bubblegum notes can accentuate the banana flavor, sweetness and roundness; neither should be dominant if present. The soft, somewhat bready or grainy flavor of wheat is complementary, as is a slightly grainy-sweet malt character. Hop flavor is very low to none, and hop bitterness is very low to moderately low. Well-rounded, flavorful palate with a relatively dry finish. The perception of sweetness is more due to the absence of hop bitterness than actual residual sweetness; a sweet or heavy finish would significantly impair drinkability.","Medium-light to medium body; never heavy. Suspended yeast may increase the perception of body. The texture of wheat imparts the sensation of a fluffy, creamy fullness that may progress to a light, spritzy finish aided by high to very high carbonation. Always effervescent.","These are refreshing, fast-maturing beers that are lightly hopped and show a unique banana-and-clove yeast character. These beers often don’t age well and are best enjoyed while young and fresh. The version mit hefe is served with suspended yeast; the krystal version is filtered for excellent clarity. The character of a krystal weizen is generally fruitier and less phenolic than that of the weissbier mit hefe. May be known as hefeweizen, particularly in the United States. ","While Bavaria has a wheat beer tradition dating back hundreds of years, brewing wheat beer used to be a monopoly reserved for Bavarian royalty. Modern weissbier dates from 1872 when Schneider began production. However, pale weissbier only became popular since the 1960s. It is quite popular today, particularly in southern Germany.","By German brewing tradition, at least 50% of the grist must be malted wheat, although some versions use up to 70%; the remainder is typically Pilsner malt. A decoction mash is traditional, although modern brewers typically don’t follow this practice. Weizen ale yeast produces the typical spicy and fruity character, although high fermentation temperatures can affect the balance and produce off-flavors. ",null,"Ayinger Bräu Weisse, Hacker-Pschorr Weisse, Paulaner Hefe-Weizen Naturtrüb, Schneider Weisse Unser Original, Weihenstephaner Hefeweissbier"]
["10B","10B - Dunkles Weissbier",1.044,1.056,1.01,1.014,27.58,45.31,10,18,4.3,5.6,14,23,1044,1056,1010,1014,"Dunkles Weissbier",3.3,4.3,"German Wheat Beer","Wheat Beer","Wheat Beer","Germany",1010,1014,"A moderately dark German wheat beer with a distinctive banana-and-clove yeast character, supported by a toasted bread or caramel malt flavor. Highly carbonated and refreshing, with a creamy, fluffy texture and light finish that encourages drinking.","Moderate phenols (usually clove) and fruity esters (usually banana). The balance and intensity of the phenol and ester components can vary but the best examples are reasonably balanced. Optionally, a low to moderate vanilla character and/or faint bubblegum notes may be present, but should not dominate. Hop aroma ranges from low to none, and may be lightly floral, spicy, or herbal. A light to moderate wheat aroma (which might be perceived as bready, doughy or grainy) may be present and is often accompanied by a caramel, bread crust, or richer malt aroma. The malt aroma may moderate the phenols and esters somewhat.","Light copper to mahogany brown in color. A very thick, moussy, long-lasting off-white head is characteristic. The high protein content of wheat impairs clarity in this traditionally unfiltered style, although the level of haze is somewhat variable. Suspended yeast sediment can contribute to cloudiness.","Low to moderately strong banana and clove flavor. The balance and intensity of the phenol and ester components can vary but the best examples are reasonably balanced and fairly prominent. Optionally, a very light to moderate vanilla character and/or faint bubblegum notes can accentuate the banana flavor, sweetness and roundness; neither should be dominant if present. The soft, somewhat bready, doughy, or grainy flavor of wheat is complementary, as is a richer caramel, toast, or bread crust flavor. The malty richness can be low to medium-high, and supports the yeast character. A roasted malt character is inappropriate. A spicy, herbal, or floral hop flavor is very low to none, and hop bitterness is very low to low. Well-rounded, flavorful, often somewhat malty palate with a relatively dry finish.","Medium-light to medium-full body. The texture of wheat as well as yeast in suspension imparts the sensation of a fluffy, creamy fullness that may progress to a lighter finish, aided by moderate to high carbonation. Effervescent. ","The presence of Munich and/or Vienna-type barley malts gives this style a deep, rich barley malt character not found in a weissbier. Often known as dunkelweizen, particularly in the United States.","Bavaria has a wheat beer brewing traditional hundreds of years old, but the brewing right was reserved for Bavarian royalty until the late 1700s. Old-fashioned Bavarian wheat beer was often dark, as were most beer of the day. Pale weissbier started to become popular in the 1960s, but traditional dark wheat beer remained somewhat of an old person’s drink.","By German brewing tradition, at least 50% of the grist must be malted wheat, although some versions use up to 70%; the remainder is usually Munich, Vienna, or dark or caramel wheat malts, or Pilsner malt with color malt. A decoction mash is traditional, but infrequently used today. Weizen ale yeasts produce the typical spicy and fruity character, although extreme fermentation temperatures can affect the balance and produce off-flavors. ","Reflecting the best yeast and wheat character of a weissbier blended with the malty richness of a Munich dunkel. The banana and clove character is often less apparent than in a weissbier due to the increased maltiness.","Ayinger Ur-Weisse, Ettaler Weissbier Dunkel, Franziskaner Hefe-Weisse Dunkel, Hacker-Pschorr Weisse Dark, Tucher Dunkles Hefe Weizen, Weihenstephaner Hefeweissbier Dunkel"]
["10C",{"$f":"A34&\" - \"&S34","v":"10C - Weizenbock"},{"$f":"O34/1000","v":1.0640000000000001},1.0900000000000001,1.0149999999999999,1.022,11.82,49.25,15,30,6.5,9,6,25,1064,1090,1015,1022,"Weizenbock",3.3,4.3,"German Wheat Beer","Wheat Beer","Wheat Beer","Germany",1015,1022,"A strong, malty, fruity, wheat-based ale combining the best malt and yeast flavors of a weissbier (pale or dark) with the malty-rich flavor, strength, and body of a Dunkles Bock or Doppelbock.","Medium-high to high malty-rich character with a significant bready-grainy wheat component. Paler versions will have a bready-toasty malty richness, while darker versions will have a deeper, richer malt presence with significant Maillard products. The malt component is similar to a helles bock for pale versions (grainy-sweet-rich, lightly toasted) or a dunkles bock for dark versions (bready-malty-rich, highly toasted, optional caramel). The yeast contributes a typical weizen character of banana and spice (clove, vanilla), which can be medium-low to medium-high. Darker versions can have some dark fruit aroma (plums, prunes, grapes, raisins), particularly as they age. A low to moderate alcohol aroma is acceptable, but shouldn’t be hot or solventy. No hop aroma. The malt, yeast, and alcohol intertwine to produce a complex, inviting, prominent bouquet.","Pale and dark versions exist, with pale versions being light gold to light amber, and dark versions being dark amber to dark ruby-brown in color. A very thick, moussy, long-lasting white to off-white (pale versions) or light tan (dark versions) head is characteristic. The high protein content of wheat impairs clarity in this traditionally unfiltered style, although the level of haze is somewhat variable. Suspended yeast sediment can contribute to the cloudiness.","Similar to the aroma, a medium-high to high malty-rich flavor together with a significant bready-grainy wheat flavor. Paler versions will have a bready, toasty, grainy-sweet malt richness, while darker versions will have deeper, bready-rich or toasted malt flavors with significant Maillard products, optional caramel. Low to moderate banana and spice (clove, vanilla) yeast character. Darker versions can have some dark fruit flavor (plums, prunes, grapes, raisins), particularly as they age. A light chocolate character (but not roast) is optional in darker versions. No hop flavor. A low hop bitterness can give a slightly sweet palate impression, but the beer typically finishes dry (sometimes enhanced by a light alcohol character). The interplay between the malt, yeast, and alcohol adds complexity and interest, which is often enhanced with age. ","Medium-full to full body. A fluffy or creamy texture is typical, as is the mild warming sensation of substantial alcohol content. Moderate to high carbonation.","A Weissbier brewed to bock or doppelbock strength. Schneider also produces an Eisbock version. Pale and dark versions exist, although dark are more common. Pale versions have less rich malt complexity and often more hops, as with doppelbocks. Lightly oxidized Maillard products can produce some rich, intense flavors and aromas that are often seen in aged imported commercial products; fresher versions will not have this character. Well-aged examples might also take on a slight sherry-like complexity.","Aventinus, the world’s oldest top-fermented wheat doppelbock, was created in 1907 at the Schneider Weisse Brauhaus in Munich. ","A high percentage of malted wheat is used (by German brewing tradition must be at least 50%, although it may contain up to 70%), with the remainder being Munich- and/or Vienna-type barley malts in darker versions, and more Pils malt in paler versions. Some color malts may be used sparingly. A traditional decoction mash can give the appropriate body without cloying sweetness. Weizen ale yeasts produce the typical spicy and fruity character. Too warm or too cold fermentation will cause the phenols and esters to be out of balance and may create off-flavors. Hop choice is essentially irrelevant, but German varieties are most traditional.","Stronger and richer than a Weissbier or Dunkles Weissbier, but with similar yeast character. More directly comparable to the Doppelbock style, with the pale and dark variations. Can vary widely in strength, but most are in the bock to doppelbock range. ","Dark –Eisenbahn Weizenbock, Plank Bavarian Dunkler Weizenbock, Penn Weizenbock, Schneider Unser Aventinus; Pale –Plank Bavarian Heller Weizenbock, Weihenstephaner Vitus"]
["11A","11A - Ordinary Bitter",1.03,1.0389999999999999,1.0069999999999999,1.0109999999999999,15.76,27.58,25,35,3.2,3.8,8,14,1030,1039,1007,1011,"Ordinary Bitter",1.5,2,"British Bitter","Amber Ale","English Pale Ale","England",1007,1011,"Low gravity, low alcohol levels, and low carbonation make this an easy-drinking session beer. The malt profile can vary in flavor and intensity, but should never override the overall bitter impression. Drinkability is a critical component of the style ","Low to moderate malt aroma, often (but not always) with a light caramel quality. Bready, biscuity, or lightly toasty malt complexity is common. Mild to moderate fruitiness. Hop aroma can range from moderate to none, typically with a floral, earthy, resiny, and/or fruity character. Generally no diacetyl, although very low levels are allowed. ","Pale amber to light copper color. Good to brilliant clarity. Low to moderate white to off-white head. May have very little head due to low carbonation.","Medium to moderately high bitterness. Moderately low to moderately high fruity esters. Moderate to low hop flavor, typically with an earthy, resiny, fruity, and/or floral character. Low to medium maltiness with a dry finish. The malt profile is typically bready, biscuity, or lightly toasty. Low to moderate caramel or toffee flavors are optional. Balance is often decidedly bitter, although the bitterness should not completely overpower the malt flavor, esters and hop flavor. Generally no diacetyl, although very low levels are allowed.","Light to medium-light body. Low carbonation, although bottled examples can have moderate carbonation.","The lowest gravity member of the British Bitter family, typically known to consumers simply as “bitter” (although brewers tend to refer to it as Ordinary Bitter to distinguish it from other members of the family). ","See comments in category introduction.","Pale ale, amber, and/or crystal malts. May use a touch of dark malt for color adjustment. May use sugar adjuncts, corn, or wheat. English finishing hops are most traditional, but any hops are fair game; if American hops are used, a light touch is required. Characterful British yeast. ","Some modern variants are brewed exclusively with pale malt and are known as golden ales, summer ales, or golden bitters. Emphasis is on the bittering hop addition as opposed to the aggressive middle and late hopping seen in American ales.","Adnams Southwold Bitter, Brains Bitter, Fuller's Chiswick Bitter, Greene King IPA, Tetley’s Original Bitter, Young's Bitter"]
["11B","11B - Best Bitter",1.04,1.048,1.008,1.012,15.76,31.52,25,40,3.8,4.5999999999999996,8,16,1040,1048,1008,1012,"Best Bitter",1.5,2,"British Bitter","Amber Ale","English Pale Ale","England",1008,1012,"A flavorful, yet refreshing, session beer. Some examples can be more malt balanced, but this should not override the overall bitter impression. Drinkability is a critical component of the style.","Low to moderate malt aroma, often (but not always) with a low to medium-low caramel quality. Bready, biscuit, or lightly toasty malt complexity is common. Mild to moderate fruitiness. Hop aroma can range from moderate to none, typically with a floral, earthy, resiny, and/or fruity character. Generally no diacetyl, although very low levels are allowed.","Pale amber to medium copper color. Good to brilliant clarity. Low to moderate white to off-white head. May have very little head due to low carbonation.","Medium to moderately high bitterness. Moderately low to moderately high fruity esters. Moderate to low hop flavor, typically with an earthy, resiny, fruity, and/or floral character. Low to medium maltiness with a dry finish. The malt profile is typically bready, biscuity, or lightly toasty. Low to moderate caramel or toffee flavors are optional. Balance is often decidedly bitter, although the bitterness should not completely overpower the malt flavor, esters and hop flavor. Generally no diacetyl, although very low levels are allowed.","Medium-light to medium body. Low carbonation, although bottled examples can have moderate carbonation.","More evident malt flavor than in an ordinary bitter, this is a stronger, session-strength ale. ","See comments in category introduction.","Pale ale, amber, and/or crystal malts. May use a touch of dark malt for color adjustment. May use sugar adjuncts, corn or wheat. English finishing hops are most traditional, but any hops are fair game; if American hops are used, a light touch is required. Characterful British yeast.","More alcohol than an ordinary bitter, and often using higher-quality ingredients. Less alcohol than a strong bitter. More caramel or base malt character and color than a British Golden Ale. Emphasis is on the bittering hop addition as opposed to the aggressive middle and late hopping seen in American ales.","Adnams SSB, Coniston Bluebird Bitter, Fuller's London Pride, Harvey’s Sussex Best Bitter, Shepherd Neame Master Brew Kentish Ale, Timothy Taylor Landlord,  Young’s Special"]
["11C","11C - Strong Bitter",1.048,1.06,1.01,1.016,15.76,35.46,30,50,4.5999999999999996,6.2,8,18,1048,1060,1010,1016,"Strong Bitter",1.5,2,"British Bitter","Amber Ale","English Pale Ale","England",1010,1016,"An average-strength to moderately-strong British bitter ale. The balance may be fairly even between malt and hops to somewhat bitter. Drinkability is a critical component of the style. A rather broad style that allows for considerable interpretation by the brewer.","Hop aroma moderately-high to moderately-low, typically with a floral, earthy, resiny, and/or fruity character. Medium to medium-high malt aroma, optionally with a low to moderate caramel component. Medium-low to medium-high fruity esters. Generally no diacetyl, although very low levels are allowed. ","Light amber to deep copper color. Good to brilliant clarity. Low to moderate white to off-white head. A low head is acceptable when carbonation is also low.","Medium to medium-high bitterness with supporting malt flavors evident. The malt profile is typically bready, biscuity, nutty, or lightly toasty, and optionally has a moderately low to moderate caramel or toffee flavor. Hop flavor moderate to moderately high, typically with a floral, earthy, resiny, and/or fruity character. Hop bitterness and flavor should be noticeable, but should not totally dominate malt flavors. Moderately-low to high fruity esters. Optionally may have low amounts of alcohol. Medium-dry to dry finish. Generally no diacetyl, although very low levels are allowed.","Medium-light to medium-full body. Low to moderate carbonation, although bottled versions will be higher. Stronger versions may have a slight alcohol warmth but this character should not be too high.","In England today, “ESB” is a Fullers trademark, and no one thinks of it as a generic class of beer. It is a unique (but very well-known) beer that has a very strong, complex malt profile not found in other examples, often leading judges to overly penalize traditional English strong bitters. In America, ESB has been co-opted to describe a malty, bitter, reddish, standard-strength (for the US) British-type ale, and is a popular craft beer style. This may cause some judges to think of US brewpub ESBs as representative of this style. ","See comments in category introduction. Strong bitters can be seen as a higher-gravity version of best bitters (although not necessarily “more premium” since best bitters are traditionally the brewer’s finest product). British pale ales are generally considered a premium, export-strength pale, bitter beer that roughly approximates a strong bitter, although reformulated for bottling (including increasing carbonation levels). While modern British pale ale is considered a bottled bitter, historically the styles were different.","Pale ale, amber, and/or crystal malts, may use a touch of black malt for color adjustment. May use sugar adjuncts, corn or wheat. English finishing hops are most traditional, but any hops are fair game; if American hops are used, a light touch is required. Characterful British yeast. Burton versions use medium to high sulfate water, which can increase the perception of dryness and add a minerally or sulfury aroma and flavor.","More evident malt and hop flavors than in a special or best bitter, as well as more alcohol. Stronger versions may overlap somewhat with British strong ales, although strong bitters will tend to be paler and more bitter. More malt flavor (particularly caramel) and esters than an American Pale Ale, with different finishing hop character.","Bass Ale, Highland Orkney Blast, Samuel Smith’s Old Brewery Pale Ale, Shepherd Neame Bishop's Finger, Shepherd Neame Spitfire, West Berkshire Dr. Hexter’s Healer, Whitbread Pale Ale, Young’s Ram Rod"]
["12A","12A - British Golden Ale",1.038,1.0529999999999999,1.006,1.012,3.94,11.82,20,45,3.8,5,2,6,1038,1053,1006,1012,"British Golden Ale",1.5,2.2999999999999998,"Pale Commonwealth Beer","Pale Ale","Pale Ales","England",1006,1012,"A hop-forward, average-strength to moderately-strong pale bitter. Drinkability and a refreshing quality are critical components of the style. ","Hop aroma is moderately low to moderately high, and can use any variety of hops – floral, herbal, or earthy English hops and citrusy American hops are most common. Frequently a single hop varietal will be showcased. Little to no malt aroma; no caramel. Medium-low to low fruity aroma from the hops rather than esters. Little to no diacetyl.","Straw to golden in color. Good to brilliant clarity. Low to moderate white head. A low head is acceptable when carbonation is also low.","Medium to medium-high bitterness. Hop flavor is moderate to moderately high of any hop variety, although citrus flavors are increasingly common. Medium-low to low malt character, generally bready with perhaps a little biscuity flavor. Caramel flavors are typically absent. Little to no diacetyl. Hop bitterness and flavor should be pronounced. Moderately-low to low esters. Medium-dry to dry finish. Bitterness increases with alcohol level, but is always balanced.","Light to medium body. Low to moderate carbonation on draught, although bottled commercial versions will be higher. Stronger versions may have a slight alcohol warmth, but this character should not be too high.","Well-hopped, quenching beer with an emphasis on showcasing hops. Served colder than traditional bitters, this style was originally positioned as a refreshing summer beer, but is now often brewed year-round. Although early on the beers were brewed with English hops, increasingly American citrus-flavored hops are used. Golden Ales are also called Golden Bitters, Summer Ales, or British Blonde Ales. Can be found in cask, keg, and bottle.","Modern golden ales were developed in England to take on strongly-marketed lagers. While it is difficult to identify the first, Hop Back's Summer Lightning, first brewed in 1986, is thought by many to have got the style off the ground.","Low-color pale or lager malt acting as a blank canvas for the hop character. May use sugar adjuncts, corn or wheat. English hops frequently used, although citrusy American varietals are becoming more common. Somewhat clean-fermenting British yeast.","More similar to an American Pale Ale than anything else, although it is often lower in alcohol and usually features British ingredients. Has no caramel and fewer esters compared to British bitters and pale ales. Dry as bitters but with less malt character to support the hops, giving a different balance. Often uses (and features) American hops, more so than most other modern British styles.","Crouch Vale Brewers Gold, Fuller's Discovery, Golden Hill Exmoor Gold, Hop Back Summer Lightning, Kelham Island Pale Rider, Morland Old Golden Hen, Oakham JHB"]
["12B","12B - Australian Sparkling Ale",1.038,1.05,1.004,1.006,7.88,13.79,20,35,4.5,6,4,7,1038,1050,1004,1006,"Australian Sparkling Ale",1.5,2.2999999999999998,"Pale Commonwealth Beer","Pale Ale","Pale Ales","Australian",1004,1006,"Smooth and balanced, all components merge together with similar intensities. Moderate flavors showcasing Australian ingredients. Large flavor dimension. Very drinkable, suited to a hot climate. Relies on yeast character.","Fairly soft, clean aroma with a balanced mix of esters, hops, malt, and yeast – all moderate to low in intensity. The esters are frequently pears and apples, possibly with a very light touch of banana (optional). The hops are earthy, herbaceous, or might show the characteristic iron-like Pride of Ringwood nose. The malt can range from neutral grainy to moderately sweet to lightly bready; no caramel should be evident. Very fresh examples can have a lightly yeasty, sulfury nose.","Deep yellow to light amber in color, often medium gold. Tall, frothy, persistent white head with tiny bubbles. Noticeable effervescence due to high carbonation. Brilliant clarity if decanted, but typically poured with yeast to have a cloudy appearance. Not typically cloudy unless yeast roused during the pour.","Medium to low rounded, grainy to bready malt flavor, initially mild to malty-sweet but a medium to medium-high bitterness rises mid-palate to balance the malt. Caramel flavors typically absent. Highly attenuated, giving a dry finish with lingering bitterness, although the body gives an impression of fullness. Medium to medium-high hop flavor, somewhat earthy and possibly herbal, resinous, peppery, or iron-like but not floral, lasting into aftertaste. Medium-high to medium-low esters, often pears and apples. Banana is optional, but should never dominate. May be lightly minerally or sulfury, especially if yeast is present. Should not be bland.","High to very high carbonation, giving mouth-filling bubbles and a crisp, spritzy carbonic bite. Medium to medium-full body, tending to the higher side if poured with yeast. Smooth but gassy. Stronger versions may have a light alcohol warmth, but lower alcohol versions will not. Very well-attenuated; should not have any residual sweetness.","Coopers has been making their flagship Sparkling Ale since 1862, although the formulation has changed over the years. Presently the beer will have brilliant clarity if decanted, but publicans often pour most of the beer into a glass then swirl the bottle and dump in all the yeast. In some bars, the bottle is rolled along the bar! When served on draught, the brewery instructs publicans to invert the keg to rouse the yeast. A cloudy appearance for the style seems to be a modern consumer preference. Always naturally carbonated, even in the keg. A present-use ale, best enjoyed fresh.","Brewing records show that the majority of Australian beer brewed in the 19th century was draught XXX (Mild) and porter. Ale in bottle was originally developed to compete with imported bottled pale ales from British breweries, such as Bass and Wm Younger’ Monk. By the early 20th century, bottled pale ale went out of fashion and “lighter” lager beers were in vogue. Many Australian Sparkling and Pale Ales were labeled as ales, but were actually bottom-fermented lagers with very similar grists to the ales that they replaced. Coopers of Adelaide, South Australia is the only surviving brewer producing the Sparkling Ale style.","Lightly kilned Australian 2-row pale malt, lager varieties may be used. Small amounts of crystal malt for color adjustment only. Modern examples use no adjuncts, cane sugar for priming only. Historical examples using 45% 2 row, 30% higher protein malt (6 row) would use around 25% sugar to dilute the nitrogen content. Traditionally used Australian hops, Cluster, and Goldings until replaced from mid-1960s by Pride of Ringwood. Highly attenuative Burton-type yeast (Australian-type strain typical). Variable water profile, typically with low carbonate and moderate sulfate.","Superficially similar to English Pale Ales, although much more highly carbonated, with less caramel, less late hops, and showcasing the signature yeast strain and hop variety. More bitter than IBUs might suggest due to high attenuation, low final gravity, and somewhat coarse hops. ","Coopers Original Pale Ale, Coopers Sparkling Ale"]
["12C","12C - English IPA",1.05,1.075,1.01,1.018,11.82,27.58,40,60,5,7.5,6,14,1050,1075,1010,1018,"English IPA",1.5,2.2999999999999998,"Pale Commonwealth Beer","IPA","English Pale Ale","England",1010,1018,"A hoppy, moderately-strong, very well-attenuated pale British ale with a dry finish and a hoppy aroma and flavor. Classic British ingredients provide the best flavor profile. ","A moderate to moderately-high hop aroma of floral, spicy-peppery or citrus-orange in nature is typical. A slightly grassy dry-hop aroma is acceptable, but not required. A moderately-low caramel-like or toasty malt presence is optional. Low to moderate fruitiness is acceptable. Some versions may have a sulfury note, although this character is not mandatory.","Color ranges from golden to deep amber, but most are fairly pale. Should be clear, although unfiltered dry-hopped versions may be a bit hazy. Moderate-sized, persistent head stand with off-white color.","Hop flavor is medium to high, with a moderate to assertive hop bitterness. The hop flavor should be similar to the aroma (floral, spicy-peppery, citrus-orange, and/or slightly grassy). Malt flavor should be medium-low to medium, and be somewhat bready, optionally with light to medium-light biscuit-like, toasty, toffee-like and/or caramelly aspects. Medium-low to medium fruitiness. Finish is medium-dry to very dry, and the bitterness may linger into the aftertaste but should not be harsh. The balance is toward the hops, but the malt should still be noticeable in support. If high sulfate water is used, a distinctively minerally, dry finish, some sulfur flavor, and a lingering bitterness are usually present. Some clean alcohol flavor can be noted in stronger versions. Oak is inappropriate in this style.","Smooth, medium-light to medium-bodied mouthfeel without hop-derived astringency, although moderate to medium-high carbonation can combine to render an overall dry sensation despite a supportive malt presence. A low, smooth alcohol warming can and should be sensed in stronger (but not all) versions.","The attributes of IPA that were important to its arrival in good condition in India were that it was very well-attenuated, and heavily hopped. Simply because this is how IPA was shipped, doesn’t mean that other beers such as Porter weren’t also sent to India, that IPA was invented to be sent to India, that IPA was more heavily hopped than other keeping beers, or that the alcohol level was unusual for the time. Many modern examples labeled IPA are quite weak in strength. According to CAMRA, “so-called IPAs with strengths of around 3.5% are not true to style.” English beer historian Martyn Cornell has commented that beers like this are “not really distinguishable from an ordinary bitter.” So we choose to agree with these sources for our guidelines rather than what some modern British breweries are calling an IPA; just be aware of these two main types of IPAs in the British market today.","Accounts of its origins vary, but most agree that what became later known as IPA was pale ale prepared for shipment to India in the late 1700s and early 1800s. George Hodgson of the Bow Brewery became well-known as an exporter of IPA during the early 1800s, and is the first name frequently mentioned with its popularity. As with all English beers with a long history, the popularity and formulation of the product changed over time. Burton breweries with their high-sulfate water were able to successfully brew IPA and began their domination of this market by the 1830s, around the time the name India Pale Ale was first used. Strength and popularity declined over time, and the style virtually disappeared in the second half of the 20th century. The name was often used to describe pale ales and bitters, not anything special (a trend that continues in some modern British examples). The style underwent a craft beer rediscovery in the 1980s, and is what is described in these guidelines. Modern examples are inspired by classic versions, but shouldn’t be assumed to have an unbroken lineage with the exact same profile. White Shield is probably the example with the longest lineage, tracing to the strong Burton IPAs of old and first brewed in 1829.","Pale ale malt. English hops are traditional, particularly as finishing hops. Attenuative British ale yeast. Refined sugar may be used in some versions. Some versions may show a sulfate character from Burton-type water, but this is not essential to the style.","Generally will have more finish hops and less fruitiness and/or caramel than British pale ales and bitters. Has less hop intensity and a more pronounced malt flavor than typical American versions.","Freeminer Trafalgar IPA, Fuller's Bengal Lancer IPA, Meantime India Pale Ale, Ridgeway IPA, Summit True Brit IPA, Thornbridge Jaipur, Worthington White Shield"]
["13A","13A - Dark Mild",1.03,1.038,1.008,1.0129999999999999,23.64,49.25,10,25,3,3.8,12,25,1030,1038,1008,1013,"Dark Mild",1.5,2,"Brown British Beer","Brown Ale","English Mild","England",1008,1013,"A dark, low-gravity, malt-focused British session ale readily suited to drinking in quantity. Refreshing, yet flavorful, with a wide range of dark malt or dark sugar expression.","Low to moderate malt aroma, and may have some fruitiness. The malt expression can take on a wide range of character, which can include caramel, toffee, grainy, toasted, nutty, chocolate, or lightly roasted. Little to no hop aroma, earthy or floral if present. Very low to no diacetyl.","Copper to dark brown or mahogany color. A few paler examples (medium amber to light brown) exist. Generally clear, although is traditionally unfiltered. Low to moderate off-white to tan head; retention may be poor.","Generally a malty beer, although may have a very wide range of malt- and yeast-based flavors (e.g., malty, sweet, caramel, toffee, toast, nutty, chocolate, coffee, roast, fruit, licorice, plum, raisin). Can finish sweet to dry. Versions with darker malts may have a dry, roasted finish. Low to moderate bitterness, enough to provide some balance but not enough to overpower the malt. Fruity esters moderate to none. Diacetyl and hop flavor low to none.","Light to medium body. Generally low to medium-low carbonation. Roast-based versions may have a light astringency. Sweeter versions may seem to have a rather full mouthfeel for the gravity.","Most are low-gravity session beers around 3.2%, although some versions may be made in the stronger (4%+) range for export, festivals, seasonal and/or special occasions. Generally served on cask; session-strength bottled versions don’t often travel well. A wide range of interpretations are possible. Pale versions exist, but these are even more rare than dark milds; these guidelines only describe the modern dark version.","Historically, ‘mild’ was simply an unaged beer, and could be used as an adjective to distinguish between aged or more highly hopped keeping beers. Modern milds trace their roots to the weaker X-type ales of the 1800s, although dark milds did not appear until the 20th century. In current usage, the term implies a lower-strength beer with less hop bitterness than bitters. The guidelines describe the modern British version. The term ‘mild’ is currently somewhat out of favor with consumers, and many breweries no longer use it. Increasingly rare. There is no historic connection or relationship between Mild and Porter.","Style Comparison: Some versions may seem like lower-gravity modern English porters. Much less sweet than London Brown Ale.","Characteristic Ingredients: Pale British base malts (often fairly dextrinous), crystal malt, dark malts or dark sugar adjuncts, may also include adjuncts such as flaked maize, and may be colored with brewer’s caramel. Characterful British ale yeast. Any type of hops, since their character is muted and rarely is noticeable.","Banks's Mild, Cain's Dark Mild, Highgate Dark Mild, Brain’s Dark, Moorhouse Black Cat, Rudgate Ruby Mild, Theakston Traditional Mild"]
["13B","13B - British Brown Ale",1.04,1.052,1.008,1.0129999999999999,23.64,43.339999999999996,20,30,4.2,5.4,12,22,1040,1052,1008,1013,"British Brown Ale",1.5,2,"Brown British Beer","Brown Ale",null,"England",1008,1013,"A malty, brown caramel-centric British ale without the roasted flavors of a Porter. ","Light, sweet malt aroma with toffee, nutty, or light chocolate notes, and a light to heavy caramel quality. A light but appealing floral or earthy hop aroma may also be noticed. A light fruity aroma may be evident, but should not dominate. ","Dark amber to dark reddish-brown color. Clear. Low to moderate off-white to light tan head.","Gentle to moderate malt sweetness, with a light to heavy caramel character and a medium to dry finish. Malt may also have a nutty, toasted, biscuity, toffee, or light chocolate character. Medium to medium-low bitterness. Malt-hop balance ranges from even to malt-focused; hop flavor low to none (floral or earthy qualities). Low to moderate fruity esters can be present.","Medium-light to medium body. Medium to medium-high carbonation.","A wide-ranging category with different interpretations possible, ranging from lighter-colored to hoppy to deeper, darker, and caramel-focused; however, none of the versions have strongly roasted flavors. A stronger Double Brown Ale was more popular in the past, but is very hard to find now. While London Brown Ales are marketed using the name Brown Ale, we list those as a different judging style due to the significant difference in balance (especially sweetness) and alcohol strength; that doesn’t mean that they aren’t in the same family, though.","Brown ale has a long history in Great Britain, although several different types of products used that name at various times. Modern brown ale is a 20th century creation as a bottled product; it is not the same as historical products of the same name. A wide range of gravities were brewed, but modern brown ales are generally of the stronger (by current UK standards) interpretation. This style is based on the modern stronger British brown ales, not historical versions or the sweeter London Brown Ale. Predominately but not exclusively a bottled product currently.","British mild ale or pale ale malt base with caramel malts. May also have small amounts darker malts (e.g., chocolate) to provide color and the nutty character. English hop varieties are most authentic. ","More malty balance than British Bitters, with more malt flavors from darker grains. Stronger than a Dark Mild. Less roast than an English Porter. Stronger and much less sweet than London Brown Ale.","Maxim Double Maxim, Newcastle Brown Ale, Riggwelter Yorkshire Ale, Samuel Smith’s Nut Brown Ale, Wychwood Hobgoblin"]
["13C","13C - English Porter",1.04,1.052,1.008,1.014,39.4,59.1,18,35,4,5.4,20,30,1040,1052,1008,1014,"English Porter",1.7,2.2999999999999998,"Brown British Beer","Porter","Porter","England",1008,1014,"A moderate-strength brown beer with a restrained roasty character and bitterness. May have a range of roasted flavors, generally without burnt qualities, and often has a chocolate-caramel-malty profile.","Moderate to moderately low bready, biscuity, and toasty malt aroma with mild roastiness, and may have a chocolate quality. May also show some non-roasted malt character in support (caramelly, nutty, toffee-like and/or sweet). May have up to a moderate level of floral or earthy hops. Fruity esters moderate to none. Diacetyl low to none.","Light brown to dark brown in color, often with ruby highlights when held up to light. Good clarity, although may approach being opaque. Moderate off-white to light tan head with good to fair retention.","Moderate bready, biscuity, and toasty malt flavor includes a mild to moderate roastiness (frequently with a chocolate character) and often a significant caramel, nutty, and/or toffee character. May have other secondary flavors such as coffee, licorice, biscuits or toast in support. Should not have a significant burnt or harsh roasted flavor, although small amounts may contribute a bitter chocolate complexity. Earthy or floral hop flavor moderate to none. Medium-low to medium hop bitterness will vary the balance from slightly malty to slightly bitter. Usually fairly well-attenuated, although can be somewhat sweet. Diacetyl moderately-low to none. Moderate to low fruity esters.","Medium-light to medium body. Moderately-low to moderately-high carbonation. Light to moderate creamy texture.","This style description describes the modern version of English porter, not every possible variation over time in every region where it existed. Historical re-creations should be entered in the Historical style category, with an appropriate description describing the profile of the beer. Modern craft examples in the UK are bigger and hoppier.","Originating in London around 300 years ago, porter evolved from earlier sweet, Brown Beer popular at the time. Evolved many times with various technological and ingredient developments and consumer preferences driving these changes. Became a highly-popular, widely-exported style in the 1800s before declining around WWI and disappearing in the 1950s. It was re-introduced in the mid-1970s with the start of the craft beer era. The name is said to have been derived from its popularity with the London working class performing various load-carrying tasks of the day. Parent of various regional interpretations over time, and a predecessor to all stouts (which were originally called “stout porters”). There is no historic connection or relationship between Mild and Porter.","Grists vary, but something producing a dark color is always involved. Chocolate or other dark-roasted malts, caramel malt, brewing sugars, and the like are common. London-type porters often use brown malt as a characteristic flavor. ","Differs from an American Porter in that it usually has softer, sweeter and more caramelly flavors, lower gravities, and usually less alcohol; the American Porter will also typically have more of a hop character. More substance and roast than a British Brown Ale. Higher in gravity than a dark mild.","Burton Bridge Burton Porter, Fuller's London Porter, Nethergate Old Growler Porter, RCH Old Slug Porter, Samuel Smith Taddy Porter","Simply called “Porter” in Britain, the name “English Porter” is used to differentiate it from other porters described in these guidelines. "]
["14A","14A - Scottish Light",1.03,1.0349999999999999,1.01,1.0129999999999999,33.49,43.339999999999996,10,20,2.5,3.2,17,22,1030,1035,1010,1013,"Scottish Light",1.5,2.2999999999999998,"Scottish Ale","Amber Ale",null,"Scotland",1010,1013,"A malt-focused, generally caramelly beer with perhaps a few esters and occasionally a butterscotch aftertaste. Hops only to balance and support the malt. The malt character can range from dry and grainy to rich, toasty, and caramelly, but is never roasty and especially never has a peat smoke character. Traditionally the darkest of the Scottish ales, sometimes nearly black but lacking any burnt, overtly roasted character.","Low to medium maltiness, often with flavors of toasted breadcrumbs, lady fingers, and English biscuits. Low to medium caramel and low butterscotch is allowable. Light pome fruitiness in best examples. May have low traditional English hop aroma (earthy, floral, orange-citrus, spicy, etc.). Peat smoke is inappropriate.","Pale copper to very dark brown. Clear. Low to moderate, creamy off-white.","Entirely malt-focused, with flavors ranging from pale, bready malt with caramel overtones to rich-toasty malt with roasted accents (but never roasty) or a combination thereof. Fruity esters are not required but add depth yet are never high. Hop bitterness to balance the malt. No to low hop flavor is also allowed and should of traditional English character (earthy, floral, orange-citrus, spicy, etc.). Finish ranges from rich and malty to dry and grainy. A subtle butterscotch character is acceptable; however, burnt sugars are not. The malt-hop balance tilts toward malt. Peat smoke is inappropriate.","Medium-low to medium body. Low to moderate carbonation. Can be relatively rich and creamy to dry and grainy.","Malt-focused ales that gain the vast majority of their character from specialty malts, never the process. Burning malt or wort sugars via ‘kettle caramelization’ is not traditional nor is any blatantly ‘butterscotch’ character. Most frequently a draught product. Smoke character is inappropriate as any found traditionally would have come from the peat in the source water. Scottish ales with smoke character should be entered as a Classic Style Smoked Beer.",null,"Originally used Scottish pale malt, grits or flaked maize, and brewers caramel for color. Later adapted to use additional ingredients, such as amber and brown malts, crystal and wheat malts, and roasted grains or dark sugars for color but not for the ‘roasty’ flavor. Sugar adjuncts are traditional. Clean or slightly fruity yeast. Peat-smoked malt is inauthentic and inappropriate.","Similar character to a Wee Heavy, but much smaller. Similar in color to a Dark Mild, but a little weaker in strength.","McEwan's 60"]
["14B","14B - Scottish Heavy",1.0349999999999999,1.04,1.01,1.0149999999999999,25.61,43.339999999999996,10,20,3.2,3.9,13,22,1035,1040,1010,1015,"Scottish Heavy",1.5,2.2999999999999998,"Scottish Ale","Amber Ale",null,"Scotland",1010,1015,"A malt-focused, generally caramelly beer with perhaps a few esters and occasionally a butterscotch aftertaste. Hops only to balance and support the malt. The malt character can range from dry and grainy to rich, toasty, and caramelly, but is never roasty and especially never has a peat smoke character.","Low to medium maltiness, often with flavors of toasted breadcrumbs, lady fingers, and English biscuits. Low to medium caramel and low butterscotch is allowable. Light pome fruitiness in best examples. May have low traditional English hop aroma (earthy, floral, orange-citrus, spicy, etc.). Peat smoke is inappropriate.","Pale copper to very dark brown. Clear. Low to moderate, creamy off-white.","Entirely malt-focused, with flavors ranging from pale, bready malt with caramel overtones to rich-toasty malt with roasted accents (but never roasty) or a combination thereof. Fruity esters are not required but add depth yet are never high. Hop bitterness to balance the malt. No to low hop flavor is also allowed and should of traditional English character (earthy, floral, orange-citrus, spicy, etc.). Finish ranges from rich and malty to dry and grainy. A subtle butterscotch character is acceptable; however, burnt sugars are not. The malt-hop balance tilts toward malt. Peat smoke is inappropriate.","Medium-low to medium body. Low to moderate carbonation. Can be relatively rich and creamy to dry and grainy. ","Malt-focused ales that gain the vast majority of their character from specialty malts, never the process. Burning malt or wort sugars via ‘kettle caramelization’ is not traditional nor is any blatantly ‘butterscotch’ character. Most frequently a draught product. Smoke character is inappropriate as any found traditionally would have come from the peat in the source water. Scottish ales with smoke character should be entered as a Classic Style Smoked Beer.",null,"Originally used Scottish pale malt, grits or flaked maize, and brewers caramel for color. Later adapted to use additional ingredients, such as amber and brown malts, crystal and wheat malts, and roasted grains or dark sugars for color but not for the ‘roasty’ flavor. Sugar adjuncts are traditional. Clean or slightly fruity yeast. Peat-smoked malt is inauthentic and inappropriate.","Similar character to a Wee Heavy, but much smaller.","Broughton Greenmantle Ale, Caledonia Smooth, McEwan's 70, Orkney Raven Ale, Tennent’s Special Ale"]
["14C","14C - Scottish Export",1.04,1.06,1.01,1.016,25.61,43.339999999999996,15,30,3.9,6,13,22,1040,1060,1010,1016,"Scottish Export",1.5,2.2999999999999998,"Scottish Ale","Amber Ale",null,"Scotland",1010,1016,"A malt-focused, generally caramelly beer with perhaps a few esters and occasionally a butterscotch aftertaste. Hops only to balance and support the malt. The malt character can range from dry and grainy to rich, toasty, and caramelly, but is never roasty and especially never has a peat smoke character.","Low to medium maltiness, often with flavors of toasted breadcrumbs, lady fingers, and English biscuits. Low to medium caramel and low butterscotch is allowable. Light pome fruitiness in best examples. May have low traditional English hop aroma (earthy, floral, orange-citrus, spicy, etc.). Peat smoke is inappropriate.","Pale copper to very dark brown. Clear. Low to moderate, creamy off-white.","Entirely malt-focused, with flavors ranging from pale, bready malt with caramel overtones to rich-toasty malt with roasted accents (but never roasty) or a combination thereof. Fruity esters are not required but add depth yet are never high. Hop bitterness to balance the malt. No to low hop flavor is also allowed and should of traditional English character (earthy, floral, orange-citrus, spicy, etc.). Finish ranges from rich and malty to dry and grainy. A subtle butterscotch character is acceptable; however, burnt sugars are not. The malt-hop balance tilts toward malt. Peat smoke is inappropriate.","Medium-low to medium body. Low to moderate carbonation. Can be relatively rich and creamy to dry and grainy. ","Malt-focused ales that gain the vast majority of their character from specialty malts, never the process. Burning malt or wort sugars via ‘kettle caramelization’ is not traditional nor is any blatantly ‘butterscotch’ character. Most frequently a draught product. Smoke character is inappropriate as any found traditionally would have come from the peat in the source water. Scottish ales with smoke character should be entered as a Classic Style Smoked Beer.",null,"Originally used Scottish pale malt, grits or flaked maize, and brewers caramel for color. Later adapted to use additional ingredients, such as amber and brown malts, crystal and wheat malts, and roasted grains or dark sugars for color but not for the ‘roasty’ flavor. Sugar adjuncts are traditional. Clean or slightly fruity yeast. Peat-smoked malt is inauthentic and inappropriate.","Similar character to a Wee Heavy, but much smaller.","Belhaven Scottish Ale, Broughton Exciseman’s Ale, Orkney Dark Island, Pelican MacPelican’s Scottish Style Ale, Weasel Boy Plaid Ferret Scottish Ale"]
["15A","15A - Irish Red Ale",1.036,1.046,1.01,1.014,17.73,27.58,18,28,3.8,5,9,14,1036,1046,1010,1014,"Irish Red Ale",1.5,2.2999999999999998,"Irish Beer","Amber Ale","Pale Ales","Ireland",1010,1014,"An easy-drinking pint, often with subtle flavors. Slightly malty in the balance sometimes with an initial soft toffee/caramel sweetness, a slightly grainy-biscuity palate, and a touch of roasted dryness in the finish. Some versions can emphasize the caramel and sweetness more, while others will favor the grainy palate and roasted dryness.","Low to moderate malt aroma, either neutral-grainy or with a lightly caramelly-toasty-toffee character. May have a very light buttery character (although this is not required). Hop aroma is low earthy or floral to none (usually not present). Quite clean.","Medium amber to medium reddish-copper color. Clear. Low off-white to tan colored head, average persistence.","Moderate to very little caramel malt flavor and sweetness, rarely with a light buttered toast or toffee-like quality. The palate often is fairly neutral and grainy, or can take on a lightly toasty or biscuity note as it finishes with a light taste of roasted grain, which lends a characteristic dryness to the finish. A light earthy or floral hop flavor is optional. Medium to medium-low hop bitterness. Medium-dry to dry finish. Clean and smooth. Little to no esters. The balance tends to be slightly towards the malt, although light use of roasted grains may increase the perception of bitterness slightly.","Medium-light to medium body, although examples containing low levels of diacetyl may have a slightly slick mouthfeel (not required). Moderate carbonation. Smooth. Moderately attenuated.","Several variations exist within the style, which causes the guidelines to be somewhat broad to accommodate them. Traditional Irish examples are relatively low in hops, are grainy with a slight roast dryness in the finish, fairly neutral in general. Modern export Irish examples are more caramelly and sweet, and might have more esters. American craft versions are often more alcoholic versions of the Irish export examples. An emerging Irish craft beer scene is exploring more bitter versions of traditional examples. Finally, there are some commercial examples that sound Irish but are essentially International Amber Lagers, with sweetish palates and little bitterness. These guidelines are written around the traditional Irish examples, with slight extensions for export Irish versions and modern craft Irish versions.","While Ireland has a long ale brewing heritage, the modern Irish Red Ale style is essentially an adaptation or interpretation of the popular English Bitter style with less hopping and a bit of roast to add color and dryness. Rediscovered as a craft beer style in Ireland, today it is an essential part of most brewery lineups, along with a pale ale and a stout.","Generally has a bit of roasted barley or black malt to provide reddish color and dry roasted finish. Pale base malt. Caramel malts were historically imported and more expensive, so not all brewers would use them. ","A less-bitter and hoppy Irish equivalent to an English Bitter, with a dryish finish due to roasted barley. More attenuated with less caramel flavor and body than equivalent-strength Scottish ales.","Caffrey’s Irish Ale, Franciscan Well Rebel Red, Kilkenny Irish Beer, O’Hara’s Irish Red Ale, Porterhouse Red Ale, Samuel Adams Irish Red, Smithwick’s Irish Ale"]
["15B","15B - Irish Stout",1.036,1.044,1.0069999999999999,1.0109999999999999,49.25,78.8,25,45,4,4.5,25,40,1036,1044,1007,1011,"Irish Stout",1.5,2.2999999999999998,"Irish Beer","Stout","Irish Stout","Ireland",1007,1011,"A black beer with a pronounced roasted flavor, often similar to coffee. The balance can range from fairly even to quite bitter, with the more balanced versions having a little malty sweetness and the bitter versions being quite dry. Draught versions typically are creamy from a nitro pour, but bottled versions will not have this dispense-derived character. The roasted flavor can be dry and coffee-like to somewhat chocolaty. ","Moderate coffee-like aroma typically dominates; may have slight dark chocolate, cocoa and/or roasted grain secondary notes. Esters medium-low to none. Hop aroma low to none, may be lightly earthy or floral, but is typically absent.","Jet black to very deep brown with garnet highlights in color. According to Guinness, “Guinness beer may appear black, but it is actually a very dark shade of ruby.” Opaque. A thick, creamy, long-lasting, tan- to brown-colored head is characteristic when served on nitro, but don’t expect the tight, creamy head on a bottled beer. ","Moderate roasted grain or malt flavor with a medium to high hop bitterness. The finish can be dry and coffee-like to moderately balanced with a touch of caramel or malty sweetness. Typically has coffee-like flavors, but also may have a bittersweet or unsweetened chocolate character in the palate, lasting into the finish. Balancing factors may include some creaminess, medium-low to no fruitiness, and medium to no hop flavor (often earthy). The level of bitterness is somewhat variable, as is the roasted character and the dryness of the finish; allow for interpretation by brewers.","Medium-light to medium-full body, with a somewhat creamy character (particularly when served with a nitro pour). Low to moderate carbonation. For the high hop bitterness and significant proportion of dark grains present, this beer is remarkably smooth. May have a light astringency from the roasted grains, although harshness is undesirable.","When a brewery offered a stout and a porter, the stout was always the stronger beer (it was originally called a “Stout Porter”). Modern versions are brewed from a lower OG and no longer necessarily reflect a higher strength than porters. This is typically a draught product today; bottled versions are typically brewed from a higher OG and are usually called Extra Stouts. Regional differences exist in Ireland, similar to variability in English Bitters. Dublin-type stouts use roasted barley, are more bitter, and are drier. Cork-type stouts are sweeter, less bitter, and have flavors from chocolate and specialty malts. Commercial examples of this style are almost always associated with a nitro pour. Do not expect traditional bottle-conditioned beers to have the full, creamy texture or very long-lasting head traditionally associated with nitrogen dispense. ","The style evolved from attempts to capitalize on the success of London porters, but originally reflected a fuller, creamier, more “stout” body and strength. Guinness began brewing only porter in 1799, and a “stouter kind of porter” around 1810. Irish stout diverged from London single stout (or simply porter) in the late 1800s, with an emphasis on darker malts. Guinness was among the first breweries to use black patent malt for porters and stouts in the 1820s. Guinness began using roasted barley after WWII, while London brewers continued to use brown malt. Guinness started using flaked barley in the 1950s, also increasing attenuation greatly. Guinness Draught was launched as a brand in 1959. Draught cans and bottles were developed in the late 1980s and 1990s. ","Guinness is made using roasted barley, flaked barley, and pale malt, but other breweries don’t necessarily use roasted barley; they can use chocolate or other dark and specialty malts. Whatever combination of malts or grains is used, the resulting product should be black. Cork-type stouts are perhaps closer to historical London-type stouts in composition with a varied grist not dominated by roasted barley.","Lower strength than an Irish Extra Stout, but with similar flavors. Darker in color (black) than an English porter (brown).","Beamish Irish Stout, Guinness Draught, Harpoon Boston Irish Stout, Murphy's Irish Stout, O’Hara’s Irish Stout, Porterhouse Wrasslers 4X"]
["15C","15C - Irish Extra Stout",1.052,1.0620000000000001,1.01,1.014,49.25,78.8,35,50,5.5,6.5,25,40,1052,1062,1010,1014,"Irish Extra Stout",1.7,2.2999999999999998,"Irish Beer","Stout","Irish Stout","Ireland",1010,1014,"A fuller-bodied black beer with a pronounced roasted flavor, often similar to coffee and dark chocolate with some malty complexity. The balance can range from moderately bittersweet to bitter, with the more balanced versions having up to moderate malty richness and the bitter versions being quite dry.","Moderate to moderately high coffee-like aroma, often with slight dark chocolate, cocoa, biscuit, vanilla and/or roasted grain secondary notes. Esters medium-low to none. Hop aroma low to none, may be lightly earthy or spicy, but is typically absent. Malt and roast dominate the aroma.","Jet black. Opaque. A thick, creamy, tan head is characteristic. ","Moderate to moderately high dark-roasted grain or malt flavor with a medium to medium-high hop bitterness. The finish can be dry and coffee-like to moderately balanced with up to moderate caramel or malty sweetness. Typically has roasted coffee-like flavors, but also often has a dark chocolate character in the palate, lasting into the finish. Background mocha, biscuit, or vanilla flavors are often present and add complexity. Medium-low to no fruitiness. Medium to no hop flavor (often earthy or spicy). The level of bitterness is somewhat variable, as is the roasted character and the dryness of the finish; allow for interpretation by brewers.","Medium-full to full body, with a somewhat creamy character. Moderate carbonation. Very smooth. May have a light astringency from the roasted grains, although harshness is undesirable. A slightly warming character may be detected.","Traditionally a bottled product. Consumers expect a stout to always have a black color; the flavor intensity from whatever made it black is what consumers expect in their beer. Not all breweries make a dry, roasty version typical of Guinness; a more balanced and chocolaty version is equally acceptable. ","Same roots as Irish stout, but as a stronger product. Guinness Extra Stout (Extra Superior Porter, later Double Stout) was first brewed in 1821, and was primarily a bottled product. Described by Guinness as a “more full-bodied beer with a deeper characteristic roasted bitterness and a rich, mature texture. Of all the types of Guinness available today, this is the closest to the porter originally brewed by Arthur Guinness.” Note that in modern times, Guinness Extra Stout has different strengths in different regions; the European version is around 4.2% and fits in the Irish Stout style.","Similar to Irish Stout.","Midway between an Irish Stout and a Foreign Extra Stout in strength and flavor intensity, although with a similar balance. More body, richness, and often malt complexity than an Irish Stout. Black in color, not brown like a porter.","Guinness Extra Stout (US version), O’Hara’s Leann Folláin, Sheaf Stout"]
["16A","16A - Sweet Stout",1.044,1.06,1.012,1.024,59.1,78.8,20,40,4,6,30,40,1044,1060,1012,1024,"Sweet Stout",1.7,2.2999999999999998,"Dark British Beer","Stout","English Stout","England",1012,1024,"A very dark, sweet, full-bodied, slightly roasty ale that can suggest coffee-and-cream, or sweetened espresso.","Mild roasted grain aroma, sometimes with coffee and/or chocolate notes. An impression of cream-like sweetness often exists. Fruitiness can be low to moderately high. Diacetyl low to none. Hop aroma low to none, with floral or earthy notes.","Very dark brown to black in color. Can be opaque (if not, it should be clear). Creamy tan to brown head.","Dark roasted grain/malt impression with coffee and/or chocolate flavors dominate the palate. Hop bitterness is moderate. Medium to high sweetness provides a counterpoint to the roasted character and hop bitterness, and lasts into the finish. Low to moderate fruity esters. Diacetyl low to none. The balance between dark grains/malts and sweetness can vary, from quite sweet to moderately dry and somewhat roasty.","Medium-full to full-bodied and creamy. Low to moderate carbonation. High residual sweetness from unfermented sugars enhances the full-tasting mouthfeel.","Gravities are low in England, higher in exported and US products. Variations exist, with the level of residual sweetness, the intensity of the roast character, and the balance between the two being the variables most subject to interpretation. Some versions in England are very sweet (low attenuation) and also low in ABV (Tennent’s Sweetheart Stout is 2%), but is an outlier compared to the other examples. These guidelines mostly describe the higher gravity, more balanced, export versions rather than the low alcohol, very sweet versions that many find quite difficult to drink.","An English style of stout developed in the early 1900s. Historically known as “Milk” or “Cream” stouts, legally this designation is no longer permitted in England (but is acceptable elsewhere). The “milk” name is derived from the use of lactose, or milk sugar, as a sweetener. Originally marketed as a tonic for invalids and nursing mothers.","The sweetness in most Sweet Stouts comes from a lower bitterness level than most other stouts and a high percentage of unfermentable dextrins. Lactose, an unfermentable sugar, is frequently added to provide additional residual sweetness. Base of pale malt, and may use roasted barley, black malt, chocolate malt, crystal malt, and adjuncts such as maize or brewing sugars.","Much sweeter and less bitter than other stouts (except the stronger tropical stout). The roast character is mild, not burnt like other stouts. Somewhat similar in balance to oatmeal stouts, albeit with more sweetness.","Bristol Beer Factory Milk Stout, Left Hand Milk Stout, Lancaster Milk Stout, Mackeson's XXX Stout, Marston’s Oyster Stout, Samuel Adams Cream Stout"]
["16B","16B - Oatmeal Stout",1.0449999999999999,1.0649999999999999,1.01,1.018,43.339999999999996,78.8,25,40,4.2,5.9,22,40,1045,1065,1010,1018,"Oatmeal Stout",1.7,2.2999999999999998,"Dark British Beer","Stout","English Stout","England",1010,1018,"A very dark, full-bodied, roasty, malty ale with a complementary oatmeal flavor. The sweetness, balance, and oatmeal impression can vary considerably.","Mild roasted grain aromas, generally with a coffee-like character. A light malty sweetness can suggest a coffee-and-cream impression. Fruitiness should be low to medium-high. Diacetyl medium-low to none. Hop aroma medium-low to none, earthy or floral. A light grainy-nutty oatmeal aroma is optional.","Medium brown to black in color. Thick, creamy, persistent tan- to brown-colored head. Can be opaque (if not, it should be clear).","Similar to the aroma, with a mild roasted coffee to coffee-and-cream flavor, and low to moderately-high fruitiness. Oats and dark roasted grains provide some flavor complexity; the oats can add a nutty, grainy or earthy flavor. Dark grains can combine with malt sweetness to give the impression of milk chocolate or coffee with cream. Medium hop bitterness with the balance toward malt. Medium-sweet to medium-dry finish. Diacetyl medium-low to none. Hop flavor medium-low to none, typically earthy or floral.","Medium-full to full body, with a smooth, silky, velvety, sometimes an almost oily slickness from the oatmeal. Creamy. Medium to medium-high carbonation. ","Generally between Sweet and Irish Stouts in sweetness. Variations exist, from fairly sweet to quite dry, as well as English and American versions (American versions tend to be more hoppy, less sweet, and less fruity). The level of bitterness also varies, as does the oatmeal impression. Light use of oatmeal may give a certain silkiness of body and richness of flavor, while heavy use of oatmeal can be fairly intense in flavor with an almost oily mouthfeel, dryish finish, and slight grainy astringency. When judging, allow for differences in interpretation.","A variant of nourishing or invalid stouts of the late 1800s using oatmeal in the grist, similar to the development of sweet stout that used lactose. An original Scottish version used a significant amount of oat malt. Later went through a shady phase where some English brewers would throw a handful of oats into their parti-gyled stouts in order to legally produce a ‘healthy’ Oatmeal Stout for marketing purposes. Most popular in England between the World Wars, was revived in the craft beer era for export, which helped lead to its adoption as a popular modern American craft beer style that uses a noticeable (not symbolic) quantity of oats.","Pale, caramel and dark roasted malts (often chocolate) and grains. Oatmeal or malted oats (5-20% or more) used to enhance fullness of body and complexity of flavor. Hops primarily for bittering. Can use brewing sugars or syrups. English ale yeast.","Most are like a cross between an Irish Extra Stout and a Sweet Stout with oatmeal added. Several variations exist, with the sweeter versions more like a Sweet Stout with oatmeal instead of lactose, and the drier versions more like a more nutty, flavorful Irish Extra Stout. Both tend to emphasize the body and mouthfeel.","Anderson Valley Barney Flats Oatmeal Stout, Broughton Scottish Oatmeal Stout, Figueroa Mountain Stagecoach Stout, St-Ambroise Oatmeal Stout, Samuel Smith Oatmeal Stout, Young's Oatmeal Stout"]
["16C","16C - Tropical Stout",1.056,1.075,1.01,1.018,59.1,78.8,30,50,5.5,8,30,40,1056,1075,1010,1018,"Tropical Stout",1.7,2.2999999999999998,"Dark British Beer","Stout","English Stout","England",1010,1018,"A very dark, sweet, fruity, moderately strong ale with smooth roasty flavors without a burnt harshness.","Sweetness evident, moderate to high intensity. Roasted grain aromas moderate to high, and can have coffee or chocolate notes. Fruitiness medium to high. May have a molasses, licorice, dried fruit, and/or vinous aromatics. Stronger versions can have a subtle clean aroma of alcohol. Hop aroma low to none. Diacetyl low to none.","Very deep brown to black in color. Clarity usually obscured by deep color (if not opaque, should be clear). Large tan to brown head with good retention.","Quite sweet with a smooth dark grain flavors, and restrained bitterness. Roasted grain and malt character can be moderate to high with a smooth coffee or chocolate flavor, although the roast character is moderated in the balance by the sweet finish. Moderate to high fruity esters. Can have a sweet, dark rum-like quality. Little to no hop flavor. Medium-low to no diacetyl.","Medium-full to full body, often with a smooth, creamy character. May give a warming (but never hot) impression from alcohol presence. Moderate to moderately-high carbonation.","Sweetness levels can vary significantly. Surprisingly refreshing in a hot climate.","Originally high-gravity stouts brewed for tropical markets, became popular and imitated by local brewers often using local sugars and ingredients.","Similar to a sweet stout, but with more gravity. Pale and dark roasted malts and grains. Hops mostly for bitterness. May use adjuncts and sugar to boost gravity. Typically made with warm-fermented lager yeast.","Tastes like a scaled-up sweet stout with higher fruitiness. Similar to some Imperial Stouts without the high bitterness, strong/burnt roastiness, and late hops, and with lower alcohol. Much more sweet and less hoppy than American Stouts. Much sweeter and less bitter than the similar-gravity Export Stouts.","ABC Extra Stout, Dragon Stout, Jamaica Stout, Lion Stout, Royal Extra Stout"]
["16D","16D - Foreign Extra Stout",1.056,1.075,1.01,1.018,59.1,78.8,50,70,6.3,8,30,40,1056,1075,1010,1018,"Foreign Extra Stout",1.7,2.2999999999999998,"Dark British Beer","Stout","Irish Stout","England",1010,1018,"A very dark, moderately strong, fairly dry, stout with prominent roast flavors.","Moderate to high roasted grain aromas, often with coffee, chocolate and/or lightly burnt notes. Low to medium fruitiness. May have a sweet aroma, or molasses, licorice, dried fruit, and/or vinous aromatics. Stronger versions can have a subtle, clean aroma of alcohol. Hop aroma moderately low to none, can be earthy, herbal or floral. Diacetyl low to none.","Very deep brown to black in color. Clarity usually obscured by deep color (if not opaque, should be clear). Large tan to brown head with good retention.","Moderate to high roasted grain and malt flavor with a coffee, chocolate, or lightly burnt grain character, although without a sharp bite. Moderately dry. Low to medium esters. Medium to high bitterness. Moderate to no hop flavor, can be earthy, herbal, or floral. Diacetyl medium-low to none.","Medium-full to full body, often with a smooth, sometimes creamy character. May give a warming (but never hot) impression from alcohol presence. Moderate to moderately-high carbonation.","Also known as Foreign Stout, Export Stout, Foreign Export Stout. Historic versions (before WWI, at least) had the same OG as domestic Extra Stouts, but had a higher ABV because it had a long secondary with Brettanomyces chewing away at it. The difference between domestic and foreign versions were the hopping and length of maturation. ","Stronger stouts brewed for the export market today, but with a history stretching back to the 18th and 19th centuries when they were more heavily-hopped versions of stronger export stouts. Guinness Foreign Extra Stout (originally, West India Porter, later Foreign Extra Double Stout) was first brewed in 1801 according to Guinness with “extra hops to give it a distinctive taste and a longer shelf life in hot weather, this is brewed [today] in Africa, Asia and the Caribbean. It [currently] makes up 40% of all the Guinness brewed around the world.” ","Pale and dark roasted malts and grains, historically also could have used brown and amber malts. Hops mostly for bitterness, typically English varieties. May use adjuncts and sugar to boost gravity.","Similar in balance to an Irish Extra Stout, but with more alcohol. Not as big or intense as a Russian Imperial Stout. Lacking the strong bitterness and high late hops of American Stouts. Similar gravity as Tropical Stout, but with a drier finish, higher bitterness, and less esters.","Coopers Best Extra Stout, Guinness Foreign Extra Stout, The Kernel Export Stout, Ridgeway Foreign Export Stout, Southwark Old Stout"]
["17A","17A - British Strong Ale",1.0549999999999999,1.08,1.0149999999999999,1.022,15.76,43.339999999999996,30,60,5.5,8,8,22,1055,1080,1015,1022,"British Strong Ale",1.5,2.2999999999999998,"Strong British Ale","Strong Ale","Strong Ale","England",1015,1022,"An ale of respectable alcoholic strength, traditionally bottled-conditioned and cellared. Can have a wide range of interpretations, but most will have varying degrees of malty richness, late hops and bitterness, fruity esters, and alcohol warmth. Judges should allow for a significant range in character, as long as the beer is within the alcohol strength range and has an interesting ‘British’ character, it likely fits the style. The malt and adjunct flavors and intensity can vary widely, but any combination should result in an agreeable palate experience.","Malty-sweet with fruity esters, often with a complex blend of dried-fruit, caramel, nuts, toffee, and/or other specialty malt aromas. Some alcohol notes are acceptable, but shouldn’t be hot or solventy. Hop aromas can vary widely, but typically have earthy, resiny, fruity, and/or floral notes. The balance can vary widely, but most examples will have a blend of malt, fruit, hops, and alcohol in varying intensities.","Deep gold to dark reddish-brown color (many are fairly dark). Generally clear, although darker versions may be almost opaque. Moderate to low cream- to light tan-colored head; average retention.","Medium to high malt character often rich with nutty, toffee, or caramel flavors. Light chocolate notes are sometimes found in darker beers. May have interesting flavor complexity from brewing sugars. Balance is often malty, but may be well hopped, which affects the impression of maltiness. Moderate fruity esters are common, often with a dark fruit or dried fruit character. The finish may vary from medium dry to somewhat sweet. Alcoholic strength should be evident, though not overwhelming. Diacetyl low to none, and is generally not desirable. ","Medium to full, chewy body. Alcohol warmth is often evident and always welcome. Low to moderate carbonation. Smooth texture.","As an entry category more than a style, the strength and character of examples can vary widely. Fits in the style space between normal gravity beers (strong bitters, brown ales, English porters) and barleywines. Can include pale malty-hoppy beers, English winter warmers, strong dark milds, smaller Burton ales, and other unique beers in the general gravity range that don’t fit other categories. Traditionally a bottle-conditioned product suitable for cellaring.","The heritage varies since this category generally reflects a grouping of unrelated minor styles with limited production. Some are historical recreations while others are modern. Some directly descend from older styles such as Burton ales, while others maintain a historical connection with older beers. As a grouping, the notion is relatively modern since beers of this strength category would not have been abnormal in past centuries. Do not use this category grouping to infer historical relationships between examples; this is almost a modern British specialty category where the ‘special’ attribute is alcohol level. ","Grists vary, often based on pale malt with caramel and specialty malts. Some darker examples suggest that dark malts (e.g., chocolate, black malt) may be appropriate, though sparingly so as to avoid an overly roasted character. Sugary adjuncts are common, as are starchy adjuncts (maize, flaked barley, wheat). Finishing hops are traditionally English. ","Significant overlap in gravity with old ales, but not having a stale or aged character. A wide range of interpretations is possible. Should not be as rich or strong as an English Barleywine. Stronger than the stronger everyday beers (strong bitters, brown ales, porters). More specialty malt and/or sugar character than American Strong Ales.","Fuller’s 1845, Harvey’s Elizabethan Ale, J.W. Lees Manchester Star, Samuel Smith’s Winter Welcome, Young's Winter Warmer"]
["17B","17B - Old Ale",1.0549999999999999,1.0880000000000001,1.0149999999999999,1.022,19.7,43.339999999999996,30,60,5.5,9,10,22,1055,1088,1015,1022,"Old Ale",1.5,2.2999999999999998,"Strong British Ale","Strong Ale","Strong Ale","England",1015,1022,"An ale of moderate to fairly significant alcoholic strength, bigger than standard beers, though usually not as strong or rich as barleywine. Often tilted towards a maltier balance. “It should be a warming beer of the type that is best drunk in half pints by a warm fire on a cold winter’s night” – Michael Jackson.","Malty-sweet with fruity esters, often with a complex blend of dried-fruit, vinous, caramelly, molasses, nutty, toffee, light treacle, and/or other specialty malt aromas. Some alcohol and oxidative notes are acceptable, akin to those found in Sherry or Port. Hop aromas not usually present due to extended aging.","Light amber to very dark reddish-brown color (most are fairly dark). Age and oxidation may darken the beer further. May be almost opaque (if not, should be clear). Moderate to low cream- to light tan-colored head; may be adversely affected by alcohol and age.","Medium to high malt character with a luscious malt complexity, often with nutty, caramelly and/or molasses-like flavors. Light chocolate or roasted malt flavors are optional, but should never be prominent. Balance is often malty-sweet, but may be well hopped (the impression of bitterness often depends on amount of aging). Moderate to high fruity esters are common, and may take on a dried-fruit or vinous character. The finish may vary from dry to somewhat sweet. Extended aging may contribute oxidative flavors similar to a fine old Sherry, Port or Madeira. Alcoholic strength should be evident, though not overwhelming. Diacetyl low to none. Some wood-aged or blended versions may have a lactic or Brettanomyces character; but this is optional and should not be too strong. Any acidity or tannin from age should be well-integrated and contribute to complexity in the flavor profile, not be a dominant experience.","Medium to full, chewy body, although older examples may be lower in body due to continued attenuation during conditioning. Alcohol warmth is often evident and always welcome. Low to moderate carbonation, depending on age and conditioning. Light acidity may be present, as well as some tannin if wood-aged; both are optional.","Strength and character varies widely. The predominant defining quality for this style is the impression of age, which can manifest itself in different ways (complexity, lactic, Brett, oxidation, leather, vinous qualities, etc.). Even if these qualities are otherwise faults, if the resulting character of the beer is still pleasantly drinkable and complex, then those characteristics are acceptable. In no way should those allowable characteristics be interpreted as making an undrinkably off beer as somehow in style. Old Peculier is a fairly unique type of beer that is quite different than other Old Ales.","Historically, an aged ale used as stock ales for blending or enjoyed at full strength (stale or stock refers to beers that were aged or stored for a significant period of time). There are at least two definite types in Britain today, weaker draught ones that are similar aged milds of around 4.5%, and stronger ones that are often 6-8% or more.","Composition varies, although generally similar to British Strong Ales. The age character is the biggest driver of the final style profile, which is more handling than brewing. May be aged in wood, but should not have a strong wood character.","Roughly overlapping the British Strong Ale and the lower end of the English Barleywine styles, but always having an aged quality. The distinction between an Old Ale and a Barleywine is somewhat arbitrary above 7% ABV, and generally means having a more significant aged quality (particularly from wood). Barleywines tend to develop more of a ‘mature’ quality, while Old Ales can show more of the barrel qualities (lactic, Brett, vinous, etc.).","Burton Bridge Olde Expensive, Gale’s Prize Old Ale, Greene King Strong Suffolk Ale, Marston Owd Roger, Theakston Old Peculier"]
["17C","17C - Wee Heavy",1.07,1.1299999999999999,1.018,1.04,27.58,49.25,17,35,6.5,10,14,25,1070,1130,1018,1040,"Wee Heavy",1.5,2.2999999999999998,"Strong British Ale","Strong Ale",null,"Scotland",1018,1040,"Rich, malty, dextrinous, and usually caramel-sweet, these beers can give an impression that is suggestive of a dessert. Complex secondary malt and alcohol flavors prevent a one-dimensional quality. Strength and maltiness can vary, but should not be cloying or syrupy.","Deeply malty, with a strong caramel component. Lightly smoky secondary aromas may also be present, adding complexity; peat smoke is inappropriate. Diacetyl should be low to none. Low to moderate esters and alcohol are often present in stronger versions. Hops are very low to none, and can be slightly earthy or floral.","Light copper to dark brown color, often with deep ruby highlights. Clear. Usually has a large tan head, which may not persist. Legs may be evident in stronger versions.","Richly malty with significant caramel (particularly in stronger versions). Hints of roasted malt may be present (sometimes perceived as a faint smoke character), as may some nutty character, all of which may last into the finish. Peat smoke is inappropriate. Hop flavors and bitterness are low to medium-low, so the malt presence should dominate the balance. Diacetyl should be low to none. Low to moderate esters and alcohol are usually present. Esters may suggest plums, raisins or dried fruit. The palate is usually full and sweet, but the finish may be sweet to medium-dry, sometimes with a light roasty-grainy note.","Medium-full to full-bodied, with some versions (but not all) having a thick, chewy viscosity. A smooth, alcoholic warmth is usually present and is quite welcome since it balances the malty sweetness. Moderate carbonation.","Also known as “strong Scotch ale.” The term “wee heavy” means “small strong” and traces to the beer that made the term famous, Fowler’s Wee Heavy, a 12 Guinea Ale. Historically, the strongest beer from a Scottish ale parti-gyle.","More related to historical brews than modern lower-strength Scottish ales, these beers have their roots in the strong ales of the 1700s and 1800s, although formulations and methods have changed. A premium product, often produced for export. Modern versions have lower starting and finishing gravities than their historical ancestors.","Well-modified pale malt, with roasted barley for color. May use some crystal malt for color adjustment. Slight smoke character may be present in some versions, but derives from roasted grains or from the boil. Peated malt is absolutely not traditional.","Somewhat similar to an English Barleywine.","Belhaven Wee Heavy, Gordon Highland Scotch Ale, Inveralmond Blackfriar, McEwan's Scotch Ale, Orkney Skull Splitter, Traquair House Ale"]
["17D","17D - English Barleywine",1.08,1.1200000000000001,1.018,1.03,15.76,43.339999999999996,35,70,8,12,8,22,1080,1120,1018,1030,"English Barleywine",1.5,2.2999999999999998,"Strong British Ale","Strong Ale","Barleywine","England",1018,1030,"A showcase of malty richness and complex, intense flavors. Chewy and rich in body, with warming alcohol and a pleasant fruity or hoppy interest. When aged, it can take on port-like flavors. A wintertime sipper.","Very rich and strongly malty, often with a caramel-like aroma in darker versions or a light toffee character in paler versions. May have moderate to strong fruitiness, often with a dark- or dried-fruit character, particularly in dark versions. The hop aroma may range from mild to assertive, and is typically floral, earthy, or marmalade-like. Alcohol aromatics may be low to moderate, but are soft and rounded. The intensity of these aromatics often subsides with age. The aroma may have a rich character including bready, toasty, toffee, and/or molasses notes. Aged versions may have a sherry-like quality, possibly vinous or port-like aromatics, and generally more muted malt aromas.","Color may range from rich gold to very dark amber or even dark brown (often has ruby highlights, but should not be opaque). Low to moderate off-white head; may have low head retention. May be cloudy with chill haze at cooler temperatures, but generally clears to good to brilliant clarity as it warms. The color may appear to have great depth, as if viewed through a thick glass lens. High alcohol and viscosity may be visible in “legs” when beer is swirled in a glass.","Strong, intense, complex, multi-layered malt flavors ranging from bready, toffee, and biscuity in paler versions through nutty, deep toast, dark caramel, and/or molasses in darker versions. Moderate to high malty sweetness on the palate, although the finish may be moderately sweet to moderately dry (depending on aging). Some oxidative or vinous flavors may be present, and often complex alcohol flavors should be evident. Moderate to fairly high fruitiness, often with a dark- or dried-fruit character. Hop bitterness may range from just enough for balance to a firm presence; balance therefore ranges from malty to somewhat bitter. Pale versions are often more bitter, better attenuated, and might show more hop character than darker versions; however, all versions are malty in the balance. Low to moderately high hop flavor, often floral, earthy, or marmalade-like English varieties.","Full-bodied and chewy, with a velvety, luscious texture (although the body may decline with long conditioning). A smooth warmth from aged alcohol should be present. Carbonation may be low to moderate, depending on age and conditioning.","The richest and strongest of modern English Ales. The character of these ales can change significantly over time; both young and old versions should be appreciated for what they are. The malt profile can vary widely; not all examples will have all possible flavors or aromas. Paler varieties won’t have the caramel and richer malt flavors, nor will they typically have the darker dried fruits – don’t expect flavors and aromatics that are impossible from a beer of that color. Typically written as “Barley Wine” in the UK, and “Barleywine” in the US.","Strong ales of various formulations have long been brewed in England, and were known by several names. The modern barleywine traces back to Bass No. 1, which was first called a barleywine in 1872. Barleywines were darker beers until Tennant (now Whitbread) first produced Gold Label, a gold-colored barleywine in 1951. Usually the strongest ale offered by a brewery, and in recent years many commercial examples are now vintage-dated and offered as a limited-release winter seasonal specialty. The original barleywine style that inspired derivative variations in Belgium, the United States, and elsewhere in the world.","High-quality, well-modified pale malt should form the backbone of the grist, with judicious amounts of caramel malts. Dark malts should be used with great restraint, if at all, as most of the color arises from a lengthy boil. English hops such as Northdown, Target, East Kent Goldings and Fuggles are typical. Characterful British yeast.","Although often a hoppy beer, the English Barleywine places less emphasis on hop character than the American Barleywine and features English hops. English versions can be darker, maltier, fruitier, and feature richer specialty malt flavors than American Barleywines. Has some overlap British Old Ale on the lower end, but generally does not have the vinous qualities of age; rather, it tends to display the mature, elegant signs of age. ","Adnams Tally-Ho, Burton Bridge Thomas Sykes Old Ale, Coniston No. 9 Barley Wine, Fuller’s Golden Pride, J.W. Lee’s Vintage Harvest Ale, Robinson’s Old Tom"]
["18A","18A - Blonde Ale",1.038,1.054,1.008,1.0129999999999999,5.91,11.82,15,28,3.8,5.5,3,6,1038,1054,1008,1013,"Blonde Ale",2.2999999999999998,2.8,"Pale American Ale","Pale Ale","Indigenous American Beer","United States",1008,1013,"Easy-drinking, approachable, malt-oriented American craft beer, often with interesting fruit, hop, or character malt notes. Well-balanced and clean, is a refreshing pint without aggressive flavors.","Light to moderate sweet malty aroma, possibly with a light bready or caramelly note. Low to moderate fruitiness is optional, but acceptable. May have a low to medium hop aroma, and can reflect almost any hop variety although citrusy, floral, fruity, and spicy notes are common.","Light yellow to deep gold in color. Clear to brilliant. Low to medium white head with fair to good retention.","Initial soft malty sweetness, but optionally some light character malt flavor (e.g., bread, toast, biscuit, wheat) can also be present. Caramel flavors typically absent; if present, they are typically low-color caramel notes. Low to medium fruity esters optional, but are welcome. Light to moderate hop flavor (any variety), but shouldn’t be overly aggressive. Medium-low to medium bitterness, but the balance is normally towards the malt or even between malt and hops. Finishes medium-dry to slightly malty-sweet; impression of sweetness is often an expression of lower bitterness than actual residual sweetness.","Medium-light to medium body. Medium to high carbonation. Smooth without being heavy.","Brewpub alternative to standard American lagers, typically offered as an entry-level craft beer.","An American craft beer style produced by many microbreweries and brewpubs, particularly those who cannot produce lagers. Regional variations exist (many US West Coast brewpub examples are more assertive, like pale ales) but in most areas this beer is designed as the least challenging beer in their lineup.","Generally all malt, but can include up to 25% wheat malt and some sugar adjuncts. Any hop variety can be used. Clean American, lightly fruity English, or Kölsch yeast. May also be made with lager yeast, or cold-conditioned. Some versions may have honey, spices and/or fruit added, although if any of these ingredients are stronger than a background flavor they should be entered in those specialty categories instead. ","Typically has more flavor than American Lagers and Cream Ales. Less bitterness than an American Pale Ale.","Kona Big Wave Golden Ale, Pelican Kiwanda Cream Ale, Russian River Aud Blonde, Victory Summer Love, Widmer Citra Summer Blonde Brew"]
["18B","18B - American Pale Ale",1.0449999999999999,1.06,1.01,1.0149999999999999,9.85,19.7,30,50,4.5,6.2,5,10,1045,1060,1010,1015,"American Pale Ale",2.2999999999999998,2.8,"Pale American Ale","Pale Ale","American Pale Beer","United States",1010,1015,"A pale, refreshing and hoppy ale, yet with sufficient supporting malt to make the beer balanced and drinkable. The clean hop presence can reflect classic or modern American or New World hop varieties with a wide range of characteristics. An average-strength hop-forward pale American craft beer, generally balanced to be more accessible than modern American IPAs.","Moderate to strong hop aroma from American or New World hop varieties with a wide range of possible characteristics, including citrus, floral, pine, resinous, spicy, tropical fruit, stone fruit, berry, or melon. None of these specific characteristics are required, but hops should be apparent. Low to moderate maltiness supports the hop presentation, and may optionally show small amounts of specialty malt character (bready, toasty, biscuit, caramelly). Fruity esters vary from moderate to none. Dry hopping (if used) may add grassy notes, although this character should not be excessive.","Pale golden to light amber. Moderately large white to off-white head with good retention. Generally quite clear, although dry-hopped versions may be slightly hazy.","Moderate to high hop flavor, typically showing an American or New World hop character (citrus, floral, pine, resinous, spicy, tropical fruit, stone fruit, berry, melon, etc.). Low to moderate clean grainy-malt character supports the hop presentation, and may optionally show small amounts of specialty malt character (bready, toasty, biscuity). The balance is typically towards the late hops and bitterness, but the malt presence should be supportive, not distracting. Caramel flavors are often absent or fairly restrained (but are acceptable as long as they don’t clash with the hops). Fruity yeast esters can be moderate to none, although many hop varieties are quite fruity. Moderate to high hop bitterness with a medium to dry finish. Hop flavor and bitterness often lingers into the finish, but the aftertaste should generally be clean and not harsh. Dry hopping (if used) may add grassy notes, although this character should not be excessive.","Medium-light to medium body. Moderate to high carbonation. Overall smooth finish without astringency and harshness.","New hop varieties and usage methods continue to be developed. Judges should allow for characteristics of modern hops in this style, as well as classic varieties. Becoming more of an international craft style, with local adaptations appearing in many countries with an emerging craft beer market. Hopping styles can vary from the classic large bitterness addition, to more modern late hop-bursted examples; all variations are allowable.","A modern American craft beer era adaptation of English pale ale, reflecting indigenous ingredients (hops, malt, yeast, and water). Prior to the explosion in popularity of IPAs, was traditionally the most well-known and popular of American craft beers.","Pale ale malt, typically North American two-row. American or New World hops, with a wide range of allowable characteristics. American or English ale yeast (neutral to lightly fruity). Specialty grains may add character and complexity, but generally make up a relatively small portion of the grist. Grains that add malt flavor and richness, light sweetness, and toasty or bready notes are often used (along with late hops) to differentiate brands.","Typically lighter in color, cleaner in fermentation by-products, and having less caramel flavors than English counterparts. There can be some overlap in color between American pale ale and American amber ale. The American pale ale will generally be cleaner, have a less caramelly malt profile, less body, and often more finishing hops. Less bitterness in the balance and alcohol strength than an American IPA. More balanced and drinkable, and less intensely hop-focused and bitter than session-strength American IPAs (aka Session IPAs).","Ballast Point Grunion Pale Ale, Firestone Walker Pale 31, Great Lakes Burning River, Sierra Nevada Pale Ale, Stone Pale Ale, Tröegs Pale Ale"]
["19A","19A - American Amber Ale",1.0449999999999999,1.06,1.01,1.0149999999999999,19.7,33.49,25,40,4.5,6.2,10,17,1045,1060,1010,1015,"American Amber Ale",1.5,2.5,"Amber and Brown American Beer","Amber Ale","American Pale Beer","United States",1010,1015,"An amber, hoppy, moderate-strength American craft beer with a caramel malty flavor. The balance can vary quite a bit, with some versions being fairly malty and others being aggressively hoppy. Hoppy and bitter versions should not have clashing flavors with the caramel malt profile.","Low to moderate hop aroma with characteristics typical of American or New World hop varieties (citrus, floral, pine, resinous, spicy, tropical fruit, stone fruit, berry, or melon). A citrusy hop character is common, but not required. Moderately-low to moderately-high maltiness (usually with a moderate caramel character), which can either support, balance, or sometimes mask the hop presentation. Esters vary from moderate to none.","Amber to coppery-brown in color. Moderately large off-white head with good retention. Generally quite clear, although dry-hopped versions may be slightly hazy.","Moderate to high hop flavor with characteristics typical of American or New World hop varieties (citrus, floral, pine, resinous, spicy, tropical fruit, stone fruit, berry, or melon). A citrusy hop character is common, but not required. Malt flavors are moderate to strong, and usually show an initial malty sweetness followed by a moderate caramel flavor (and sometimes other character malts in lesser amounts). Malt and hop bitterness are usually balanced and mutually supportive, but can vary either way. Fruity esters can be moderate to none. Caramel sweetness and hop flavor/bitterness can linger somewhat into the medium to full finish.","Medium to medium-full body. Medium to high carbonation. Overall smooth finish without astringency. Stronger versions may have a slight alcohol warmth.","Can overlap in color with darker American pale ales, but with a different malt flavor and balance. Regional variations exist with some being fairly mainstream and others being quite aggressive in hopping. Stronger and more bitter versions are now split into the Red IPA style.","A modern American craft beer style developed as a variation from American Pale Ales. Known simply as Red Ales in some regions, these beers were popularized in the hop-loving Northern California and the Pacific Northwest areas before spreading nationwide.","Pale ale malt, typically North American two-row. Medium to dark crystal malts. May also contain specialty grains which add additional character and uniqueness. American or New World hops, often with citrusy flavors, are common but others may also be used.","Darker, more caramelly, more body, and generally less bitter in the balance than American Pale Ales. Less alcohol, bitterness, and hop character than Red IPAs. Less strength, malt, and hop character than American Strong Ales. Should not have a strong chocolate or roast character that might suggest an American brown ale (although small amounts are OK).","Deschutes Cinder Cone Red, Full Sail Amber, Kona Lavaman Red Ale, North Coast Ruedrich's Red Seal Ale, Rogue American Amber Ale, Tröegs HopBack Amber Ale"]
["19B","19B - California Common ",1.048,1.054,1.0109999999999999,1.014,19.7,27.58,30,45,4.5,5.5,10,14,1048,1054,1011,1014,"California Common ",1.5,2.5,"Amber and Brown American Beer","Amber Lager","Indigenous American Beer","United States",1011,1014,"A lightly fruity beer with firm, grainy maltiness, interesting toasty and caramel flavors, and showcasing rustic, traditional American hop characteristics.","Typically showcases rustic, traditional American hops (often with woody, rustic or minty qualities) in moderate to high strength. Light fruitiness acceptable. Low to moderate caramel and/or toasty malt aromatics support the hops.","Medium amber to light copper color. Generally clear. Moderate off-white head with good retention.","Moderately malty with a pronounced hop bitterness. The malt character is usually toasty (not roasted) and caramelly. Low to moderately high hop flavor, usually showing rustic, traditional American hop qualities (often woody, rustic, minty). Finish fairly dry and crisp, with a lingering hop bitterness and a firm, grainy malt flavor. Light fruity esters are acceptable, but otherwise clean.","Medium-bodied. Medium to medium-high carbonation.","This style is narrowly defined around the prototypical Anchor Steam example, although allowing other typical ingredients of the era. Northern Brewer hops are not a strict requirement for the style; modern American and New World-type hops (especially citrusy ones) are inappropriate, however.","American West Coast original, brewed originally as Steam Beer in the Gold Rush era. Large shallow open fermenters (coolships) were traditionally used to compensate for the absence of refrigeration and to take advantage of the cool ambient temperatures in the San Francisco Bay area. Fermented with a lager yeast, but one that was selected to ferment relatively clean beer at warmer temperatures. Modern versions are based on Anchor Brewing re-launching the style in the 1970s.","Pale ale malt, non-citrusy hops (often Northern Brewer), small amounts of toasted malt and/or crystal malts. Lager yeast; however, some strains (often with the mention of “California” in the name) work better than others at the warmer fermentation temperatures (55 to 60 °F) typically used. Note that some German yeast strains produce inappropriate sulfury character. ","Superficially similar to an American Amber Ale, but with specific choices for malt and hopping – the hop flavor/aroma is traditional (not modern) American hops, malt flavors are more toasty, the hopping is always assertive, and a warm-fermented lager yeast is used. Less attenuated, less carbonated and less fruity than Australian Sparkling ale.","Anchor Steam, Flying Dog Old Scratch Amber Lager, Schlafly Pi Common, Steamworks Steam Engine Lager"]
["19C","19C - American Brown Ale",1.0449999999999999,1.06,1.01,1.016,35.46,68.95,20,30,4.3,6.2,18,35,1045,1060,1010,1016,"American Brown Ale",1.5,2.5,"Amber and Brown American Beer","Brown Ale","Dark American Beer","United States",1010,1016,"A malty but hoppy beer frequently with chocolate and caramel flavors. The hop flavor and aroma complements and enhances the malt rather than clashing with it.","Moderate malty-sweet to malty-rich aroma with chocolate, caramel, nutty, and/or toasty qualities. Hop aroma is typically low to moderate, of almost any variety that complements the malt. Some interpretations of the style may feature a stronger hop aroma, an American or New World hop character (citrusy, fruity, tropical, etc.), and/or a fresh dry-hopped aroma (all are optional). Fruity esters are moderate to very low. The dark malt character is more robust than other brown ales, yet stops short of being overly porter-like. The malt and hops are generally balanced.","Light to very dark brown color. Clear. Low to moderate off-white to light tan head.","Medium to moderately-high malty-sweet or malty-rich flavor with chocolate, caramel, nutty, and/or toasty malt complexity, with medium to medium-high bitterness. The medium to medium-dry finish provides an aftertaste having both malt and hops. Hop flavor can be light to moderate, and may optionally have a citrusy, fruity, or tropical character, although any hop flavor that complements the malt is acceptable. Very low to moderate fruity esters. ","Medium to medium-full body. More bitter versions may have a dry, resiny impression. Moderate to moderately-high carbonation.","Most commercial American Browns are not as aggressive as the original homebrewed versions, and some modern craft-brewed examples. This style reflects the current commercial offerings typically marketed as American Brown Ales rather than the hoppier, stronger homebrew versions from the early days of homebrewing. These IPA-strength brown ales should be entered in the Specialty IPA as Brown IPAs.","An American style from the modern craft beer era. Derived from English Brown Ales, but with more hops. Pete’s Wicked Ale was one of the first and best known examples, and inspired many imitations. Popular with homebrewers, where very hoppy versions were sometimes called Texas Brown Ales (this is now more appropriately a Brown IPA).","Well-modified pale malt, plus crystal and darker malts (typically chocolate). American hops are typical, but continental or New World hops can also be used. ","More chocolate and caramel type flavors than American Pale or Amber Ales, typically with less prominent bitterness in the balance. Less bitterness, alcohol, and hop character than Brown IPAs. More bitter and generally hoppier than English Brown Ales, with a richer malt presence, usually higher alcohol, and American/New World hop character.","Anchor Brekle’s Brown, Big Sky Moose Drool Brown Ale, Brooklyn Brown Ale, Bell’s Best Brown, Cigar City Maduro Brown Ale, Smuttynose Old Brown Dog Ale, Telluride Face Down Brown"]
["20A","20A - American Porter",1.05,1.07,1.012,1.018,43.339999999999996,78.8,25,50,4.8,6.5,22,40,1050,1070,1012,1018,"American Porter",1.7,2.2999999999999998,"American Porter and Stout","Porter","Dark American Beer","United States",1012,1018,"A substantial, malty dark beer with a complex and flavorful dark malt character.","Medium-light to medium-strong dark malt aroma, often with a lightly burnt character. Optionally may also show some additional malt character in support (grainy, bready, toffee-like, caramelly, chocolate, coffee, rich, and/or sweet). Hop aroma low to high, often with a resiny, earthy, or floral character. May be dry-hopped. Fruity esters are moderate to none.","Medium brown to very dark brown, often with ruby- or garnet-like highlights. Can approach black in color. Clarity may be difficult to discern in such a dark beer, but when not opaque will be clear (particularly when held up to the light). Full, tan-colored head with moderately good head retention. ","Moderately strong malt flavor usually features a lightly burnt malt character (and sometimes chocolate and/or coffee flavors) with a bit of grainy, dark malt dryness in the finish. Overall flavor may finish from dry to medium-sweet. May have a sharp character from dark roasted grains, but should not be overly acrid, burnt or harsh. Medium to high bitterness, which can be accentuated by the dark malt. Hop flavor can vary from low to high with a resiny, earthy, or floral character, and balances the dark malt flavors. The dark malt and hops should not clash. Dry-hopped versions may have a resiny flavor. Fruity esters moderate to none.","Medium to medium-full body. Moderately low to moderately high carbonation. Stronger versions may have a slight alcohol warmth. May have a slight astringency from dark malts, although this character should not be strong. ","Although a rather broad style open to brewer interpretation. Dark malt intensity and flavor can vary significantly. May or may not have a strong hop character, and may or may not have significant fermentation by-products; thus may seem to have an “American” or “British” character.","A stronger, more aggressive version of pre-prohibition porters and/or English porters developed in the modern craft beer era. Historical versions existed, particularly on the US East Coast, some of which are still being produced (see the Historical Beer, Pre-Prohibition Porter). This style describes the modern craft version.","May contain several malts, prominently dark malts, which often include black malt (chocolate malt is also often used). American hops typically used for bittering, but US or UK finishing hops can be used; a clashing citrus quality is generally undesirable. Ale yeast can either be clean US versions or characterful English varieties.","More bitter and often stronger with more dark malt qualities and dryness than English Porters or Pre-Prohibition Porters. Less strong and assertive than American Stouts.","Anchor Porter, Boulevard Bully! Porter, Deschutes Black Butte Porter, Founders Porter, Great Lakes Edmund Fitzgerald Porter, Smuttynose Robust Porter, Sierra Nevada Porter"]
["20B","20B - American Stout",1.05,1.075,1.01,1.022,59.1,78.8,35,75,5,7,30,40,1050,1075,1010,1022,"American Stout",1.7,2.2999999999999998,"American Porter and Stout","Stout","Dark American Beer","United States",1010,1022,"A fairly strong, highly roasted, bitter, hoppy dark stout. Has the body and dark flavors typical of stouts with a more aggressive American hop character and bitterness.","Moderate to strong aroma of roasted malts, often having a roasted coffee or dark chocolate quality. Burnt or charcoal aromas are acceptable at low levels. Medium to very low hop aroma, often with a citrusy or resiny character. Medium to no esters. Light alcohol-derived aromatics are also optional.","Generally a jet black color, although some may appear very dark brown. Large, persistent head of light tan to light brown in color. Usually opaque.","Moderate to very high roasted malt flavors, often tasting of coffee, roasted coffee beans, dark or bittersweet chocolate. May have the flavor of slightly burnt coffee grounds, but this character should not be prominent. Low to medium malt sweetness, often with rich chocolate or caramel flavors. Medium to high bitterness. Low to high hop flavor, generally citrusy or resiny. Low to no esters. Medium to dry finish, occasionally with a lightly burnt quality. Alcohol flavors can be present up to medium levels, but smooth.","Medium to full body. Can be somewhat creamy, particularly if a small amount of oats have been used to enhance mouthfeel. Can have a bit of roast-derived astringency, but this character should not be excessive. Medium-high to high carbonation. Light to moderately strong alcohol warmth, but smooth and not excessively hot.","Breweries express individuality through varying the roasted malt profile, malt sweetness and flavor, and the amount of finishing hops used. Generally has bolder roasted malt flavors and hopping than other traditional stouts (except Imperial Stouts).","A modern craft beer and homebrew style that applied an aggressive American hoping regime to a strong traditional English or Irish stout. The homebrew version was previously known as West Coast Stout, which is a common naming scheme for a more highly-hopped beer.","Common American base malts and yeast. Varied use of dark and roasted malts, as well as caramel-type malts. Adjuncts such as oatmeal may be present in low quantities. American hop varieties.","Like a hoppy, bitter, strongly roasted Extra or Export Stout. Much more roast and body than a Black IPA. Bigger, stronger versions belong in the Russian Imperial Stout style. Stronger and more assertive, particularly in the dark malt/grain additions and hop character, than American Porter.","Avery Out of Bounds Stout, Deschutes Obsidian Stout, North Coast Old No. 38, Rogue Shakespeare Stout, Sierra Nevada Stout"]
["20C","20C - Imperial Stout",1.075,1.115,1.018,1.03,59.1,78.8,50,90,8,12,30,40,1075,1115,1018,1030,"Imperial Stout",1.7,2.2999999999999998,"American Porter and Stout","Stout","English Stout","England",1018,1030,"An intensely-flavored, big, dark ale with a wide range of flavor balances and regional interpretations. Roasty-burnt malt with deep dark or dried fruit flavors, and a warming, bittersweet finish. Despite the intense flavors, the components need to meld together to create a complex, harmonious beer, not a hot mess.","Rich and complex, with variable amounts of roasted grains, maltiness, fruity esters, hops, and alcohol. The roasted malt character can take on coffee, dark chocolate, or slightly burnt tones and can be light to moderately strong. The malt aroma can be subtle to rich and barleywine-like. May optionally show a slight specialty malt character (e.g., caramel), but this should only add complexity and not dominate. Fruity esters may be low to moderately strong, and may take on a complex, dark fruit (e.g., plums, prunes, raisins) character. Hop aroma can be very low to quite aggressive, and may contain any hop variety. An alcohol character may be present, but shouldn’t be sharp, hot, or solventy. Aged versions may have a slight vinous or port-like quality, but shouldn’t be sour. The balance can vary with any of the aroma elements taking center stage. Not all possible aromas described need be present; many interpretations are possible. Aging affects the intensity, balance and smoothness of aromatics.","Color may range from very dark reddish-brown to jet black. Opaque. Deep tan to dark brown head. Generally has a well-formed head, although head retention may be low to moderate. High alcohol and viscosity may be visible in “legs” when beer is swirled in a glass.","Rich, deep, complex and frequently quite intense, with variable amounts of roasted malt/grains, maltiness, fruity esters, hop bitterness and flavor, and alcohol. Medium to aggressively high bitterness. Medium-low to high hop flavor (any variety). Moderate to aggressively high roasted malt/grain flavors can suggest bittersweet or unsweetened chocolate, cocoa, and/or strong coffee. A slightly burnt grain, burnt currant or tarry character may be evident. Fruity esters may be low to intense, and can take on a dark fruit character (raisins, plums, or prunes). Malt backbone can be balanced and supportive to rich and barleywine-like, and may optionally show some supporting caramel, bready or toasty flavors. The palate and finish can vary from relatively dry to moderately sweet, usually with some lingering roastiness, hop bitterness and warming character. The balance and intensity of flavors can be affected by aging, with some flavors becoming more subdued over time and some aged, vinous or port-like qualities developing.","Full to very full-bodied and chewy, with a velvety, luscious texture (although the body may decline with long conditioning). Gentle smooth warmth from alcohol should be present and noticeable, but not a primary characteristic; in well-conditioned versions, the alcohol can be deceptive. Should not be syrupy or under-attenuated. Carbonation may be low to moderate, depending on age and conditioning.","Traditionally an English style, but it is currently much more popular and widely available in America where it is a craft beer favorite, not a curiosity. Variations exist, with English and American interpretations (predictably, the American versions have more bitterness, roasted character, and finishing hops, while the English varieties reflect a more complex specialty malt character and a more forward ester profile). Not all Imperial Stouts have a clearly ‘English’ or ‘American’ character; anything in between the two variants are allowable as well, which is why it is counter-productive to designate a sub-type when entering a competition. The wide range of allowable characteristics allow for maximum brewer creativity. Judges must be aware of the broad range of the style, and not try to judge all examples as clones of a specific commercial beer.","A style with a long, although not necessarily continuous, heritage. Traces roots to strong English porters brewed for export in the 1700s, and said to have been popular with the Russian Imperial Court. After the Napoleonic wars interrupted trade, these beers were increasingly sold in England. The style eventually all but died out, until being popularly embraced in the modern craft beer era, both in England as a revival and in the United States as a reinterpretation or re-imagination by extending the style with American characteristics. ","Well-modified pale malt, with generous quantities of roasted malts and/or grain. May have a complex grain bill using virtually any variety of malt. Any type of hops may be used. American or English ale yeast.","Like a black barleywine with every dimension of flavor coming into play. More complex, with a broader range of possible flavors than lower-gravity stouts. ","American –Bell’s Expedition Stout, Cigar City Marshal Zhukov’s Imperial Stout, Great Divide Yeti Imperial Stout, North Coast Old Rasputin Imperial Stout, Sierra Nevada Narwhal Imperial Stout; English – Courage Imperial Russian Stout, Le Coq Imperial Extra Double Stout, Samuel Smith Imperial Stout"]
["21A",{"$f":"A66&\" - \"&S66","v":"21A - American IPA"},{"$f":"O66/1000","v":1.056},1.07,1.008,1.014,11.82,27.58,40,70,5.5,7.5,6,14,1056,1070,1008,1014,"American IPA",2.2999999999999998,2.8,"IPA","IPA","American Pale Beer","United States",1008,1014,"A decidedly hoppy and bitter, moderately strong American pale ale, showcasing modern American or New World hop varieties. The balance is hop-forward, with a clean fermentation profile, dryish finish, and clean, supporting malt allowing a creative range of hop character to shine through.","A prominent to intense hop aroma featuring one or more characteristics of American or New World hops, such as citrus, floral, pine, resinous, spicy, tropical fruit, stone fruit, berry, melon, etc. Many versions are dry hopped and can have an additional fresh hop aroma; this is desirable but not required. Grassiness should be minimal, if present. A low to medium-low clean, grainy-malty aroma may be found in the background. Fruitiness from yeast may also be detected in some versions, although a neutral fermentation character is also acceptable. A restrained alcohol note may be present, but this character should be minimal at best. Any American or New World hop character is acceptable; new hop varieties continue to be released and should not constrain this style.","Color ranges from medium gold to light reddish-amber. Should be clear, although unfiltered dry-hopped versions may be a bit hazy. Medium-sized, white to off-white head with good persistence.","Hop flavor is medium to very high, and should reflect an American or New World hop character, such as citrus, floral, pine, resinous, spicy, tropical fruit, stone fruit, berry, melon, etc. Medium-high to very high hop bitterness. Malt flavor should be low to medium-low, and is generally clean and grainy-malty although some light caramel or toasty flavors are acceptable. Low yeast-derived fruitiness is acceptable but not required. Dry to medium-dry finish; residual sweetness should be low to none. The bitterness and hop flavor may linger into the aftertaste but should not be harsh. A very light, clean alcohol flavor may be noted in stronger versions. May be slightly sulfury, but most examples do not exhibit this character.","Medium-light to medium body, with a smooth texture. Medium to medium-high carbonation. No harsh hop-derived astringency. Very light, smooth alcohol warming not a fault if it does not intrude into overall balance.","A modern American craft beer interpretation of the historical English style, brewed using American ingredients and attitude. The basis for many modern variations, including the stronger Double IPA as well as IPAs with various other ingredients. Those other IPAs should generally be entered in the Specialty IPA style. Oak is inappropriate in this style; if noticeably oaked, enter in wood-aged category.","The first modern American craft beer example is generally believed to be Anchor Liberty Ale, first brewed in 1975 and using whole Cascade hops; the style has pushed beyond that original beer, which now tastes more like an American Pale Ale in comparison. American-made IPAs from earlier eras were not unknown (particularly the well-regarded Ballantine’s IPA, an oak-aged beer using an old English recipe). This style is based on the modern craft beer examples.","Pale ale or 2-row brewers malt as the base, American or New World hops, American or English yeast with a clean or slightly fruity profile. Generally all-malt, but mashed at lower temperatures for high attenuation. Sugar additions to aid attenuation are acceptable. Restrained use of crystal malts, if any, as high amounts can lead to a sweet finish and clash with the hop character.","Stronger and more highly hopped than an American Pale Ale. Compared to an English IPA, has less of the “English” character from malt, hops, and yeast (less caramel, bread, and toast; more American/New World hops than English; less yeast-derived esters), less body, and often has a more hoppy balance and is slightly stronger than most examples. Less alcohol than a Double IPA, but with a similar balance.","Alpine Duet, Bell’s Two-Hearted Ale, Fat Heads Head Hunter IPA, Firestone Walker Union Jack, Lagunitas IPA, Russian River Blind Pig IPA, Stone IPA"]
["21B","21B - Specialty IPA - Belgian IPA",1.0580000000000001,1.08,1.008,1.016,9.85,29.55,50,100,6.2,9.5,5,15,1058,1080,1008,1016,"Specialty IPA - Belgian IPA",2.2999999999999998,2.8,"IPA","IPA","American Bitter Beer","United States",1008,1016,"An IPA with the fruitiness and spiciness derived from the use of Belgian yeast. The examples from Belgium tend to be lighter in color and more attenuated, similar to a tripel that has been brewed with more hops. This beer has a more complex flavor profile and may be higher in alcohol than a typical IPA.","Moderate to high hop aroma, often tropical, stone fruit, citrus or pine-like typical of American or New World hop varieties. Floral and spicy aromas are also found indicating European hops. Grassy aroma due to dry hopping may be present. Gentle, grainy-sweet malt aroma, with little to no caramel. Fruity esters are moderate to high and may include aromas of bananas, pears and apples. Light clove-like phenols may be noticeable. Belgian candi sugar-like aromas are sometimes present.","Light golden to amber in color. Off-white head is moderate to large in size and has good retention. Clarity is fair to quite hazy in dry hopped examples.","Initial flavor is moderately spicy and estery associated with Belgian yeast strains. Clove-like and peppery flavors are common. Banana, pear and apple flavors are also typical. Hop flavors are moderate to high in intensity and may reflect tropical, stone fruit, melon, citrusy, or piney American/New World varieties or floral and spicy Saazer-type hop flavors. Malt flavor is light and grainy-sweet, sometimes with low toasted or caramel malt flavor but not required. Bitterness is high and may be accentuated by spicy yeast-derived flavors. The finish is dry to medium-dry although some examples have a slight sweetness mixed with the lingering bitterness.","The body is medium to light and varies due to carbonation level and adjunct use. Carbonation level is medium to high. Some higher alcohol versions may be warming although this may not be readily apparent.","The choice of yeast strain and hop varieties is critical since many choices will horribly clash.","A relatively new style, started showing up in the mid 2000s. Homebrewers and microbreweries simply substituted Belgian yeast in their American IPA recipes. Belgian breweries added more hops to their tripel and pale ale recipes.","Belgian yeast strains used in making tripels and golden strong ales. American examples tend to use American or New World hops while Belgian versions tend to use European hops and only pale malt.","A cross between an American IPA/Imperial IPA with a Belgian Golden Strong Ale or Tripel. This style is may be spicier, stronger, drier and more fruity than an American IPA.","Brewery Vivant Triomphe, Houblon Chouffe, Epic Brainless IPA, Green Flash Le Freak, Stone Cali-Belgique, Urthel Hop It","Specialty IPA isn’t a distinct style, but is more appropriately thought of as a competition entry category. Beers entered as this style are not experimental beers; they are a collection of currently produced types of beer that may or may not have any market longevity. This category also allows for expansion, so potential future IPA variants (St. Patrick’s Day Green IPA, Romulan Blue IPA, Zima Clear IPA, etc.) have a place to be entered without redoing the style guidelines. The only common element is that they have the balance and overall impression of an IPA (typically, an American IPA) but with some minor tweak.\nThe term ‘IPA’ is used as a singular descriptor of a type of hoppy, bitter beer. It is not meant to be spelled out as ‘India Pale Ale’ when used in the context of a Specialty IPA. None of these beers ever historically went to India, and many aren’t pale. But the craft beer market knows what to expect in balance when a beer is described as an ‘IPA’ – so the modifiers used to differentiate them are based on that concept alone."]
["21B","21B - Specialty IPA - Black IPA",1.05,1.085,1.01,1.018,49.25,78.8,50,90,5.5,9,25,40,1050,1085,1010,1018,"Specialty IPA - Black IPA",2.2999999999999998,2.8,"IPA","IPA","American Bitter Beer","United States",1010,1018,"A beer with the dryness, hop-forward balance, and flavor characteristics of an American IPA, only darker in color – but without strongly roasted or burnt flavors. The flavor of darker malts is gentle and supportive, not a major flavor component. Drinkability is a key characteristic.","A moderate to high hop aroma, often with a stone fruit, tropical, citrusy, resinous, piney, berry, or melon character. If dry hopped, can have an additional floral, herbal, or grassy aroma, although this is not required. Very low to moderate dark malt aroma, which can optionally include light chocolate, coffee, or toast notes. Some clean or lightly caramelly malty sweetness may be found in the background. Fruitiness, either from esters or from hops, may also be detected in some versions, although a neutral fermentation character is also acceptable.","Color ranges from dark brown to black. Should be clear, although unfiltered dry-hopped versions may be a bit hazy; if opaque, should not be murky. Good head stand with light tan to tan color should persist. ","Medium-low to high hop flavor with tropical, stone fruit, melon, citrusy, berry, piney or resinous aspects. Medium-high to very high hop bitterness, although dark malts may contribute to the perceived bitterness. The base malt flavor is generally clean and of low to medium intensity, and can optionally have low caramel or toffee flavors. Dark malt flavors are low to medium-low; restrained chocolate or coffee flavors may be present, but the roasted notes should not be intense, ashy, or burnt, and should not clash with the hops. Low to moderate fruitiness (from yeast or hops) is acceptable but not required. Dry to slightly off-dry finish. The finish may include a light roast character that contributes to perceived dryness, although this is not required. The bitterness may linger into the aftertaste but should not be harsh. Some clean alcohol flavor can be noted in stronger versions. ","Smooth, medium-light to medium-bodied mouthfeel without significant hop- or (especially) roasted malt-derived astringency. Dry-hopped versions may be a bit resiny. Medium carbonation. A bit of creaminess may be present but is not required. Some smooth alcohol warming can and should be sensed in stronger (but not all) versions. ","Most examples are standard strength. Strong examples can sometimes seem like big, hoppy porters if made too extreme, which hurts their drinkability. The hops and malt can combine to produce interesting interactions.","A variation of the American IPA style first commercially produced by Greg Noonan as Blackwatch IPA around 1990. Popularized in the Pacific Northwest and Southern California of the US starting in the early-mid 2000s. This style is sometimes known as Cascadian Dark Ale (CDA), mainly in the Pacific Northwest. ","Debittered roast malts for color and some flavor without harshness and burnt qualities; American or New World hop varieties that don’t clash with roasted malts. Hop characteristics cited are typical of these type of hops; others characteristics are possible, particularly if derived from newer varietals.","Balance and overall impression of an American or Double IPA with restrained roast similar to the type found in Schwarzbiers. Not as roasty-burnt as American stouts and porters, and with less body and increased smoothness and drinkability. ","21st Amendment Back in Black (standard), Deschutes Hop in the Dark CDA (standard), Rogue Dad’s Little Helper (standard), Southern Tier Iniquity (double), Widmer Pitch Black IPA (standard)","Specialty IPA isn’t a distinct style, but is more appropriately thought of as a competition entry category. Beers entered as this style are not experimental beers; they are a collection of currently produced types of beer that may or may not have any market longevity. This category also allows for expansion, so potential future IPA variants (St. Patrick’s Day Green IPA, Romulan Blue IPA, Zima Clear IPA, etc.) have a place to be entered without redoing the style guidelines. The only common element is that they have the balance and overall impression of an IPA (typically, an American IPA) but with some minor tweak.\nThe term ‘IPA’ is used as a singular descriptor of a type of hoppy, bitter beer. It is not meant to be spelled out as ‘India Pale Ale’ when used in the context of a Specialty IPA. None of these beers ever historically went to India, and many aren’t pale. But the craft beer market knows what to expect in balance when a beer is described as an ‘IPA’ – so the modifiers used to differentiate them are based on that concept alone."]
["21B","21B - Specialty IPA - Brown IPA",1.056,1.07,1.008,1.016,21.669999999999998,37.43,40,70,5.5,7.5,11,19,1056,1070,1008,1016,"Specialty IPA - Brown IPA",2.2999999999999998,2.8,"IPA","IPA","American Bitter Beer","United States",1008,1016,"Hoppy, bitter, and moderately strong like an American IPA, but with some caramel, chocolate, toffee, and/or dark fruit malt character as in an American Brown Ale. Retaining the dryish finish and lean body that makes IPAs so drinkable, a Brown IPA is a little more flavorful and malty than an American IPA without being sweet or heavy.","A moderate to moderately-strong fresh hop aroma featuring one or more characteristics of American or New World hops, such as tropical fruit, stone fruit, citrus, floral, spicy, berry, melon, pine, resinous, etc. Many versions are dry hopped and can have an additional fresh hop aroma; this is desirable but not required. Grassiness should be minimal, if present. A medium-low to medium malty-sweet aroma mixes in well with the hop selection, and often features chocolate, nuts, dark caramel, toffee, toasted bread, and/or dark fruit character. Fruitiness from yeast may also be detected in some versions, although a neutral fermentation character is also acceptable. A restrained alcohol note may be present, but this character should be minimal at best. Any American or New World hop character is acceptable; new hop varieties continue to be released and should not constrain this style.","Color ranges from reddish-brown to dark brown but not black. Frequently opaque, but should be clear if visible. Unfiltered dry-hopped versions may be a bit hazy. Medium-sized, cream-colored to tan head with good persistence.","Hop flavor is medium to high, and should reflect an American or New World hop character, such as citrus, floral, pine, resinous, spicy, tropical fruit, stone fruit, berry, melon, etc. Medium-high to high hop bitterness. Malt flavor should be medium-low to medium, and is generally clean but malty-sweet up front with milk chocolate, cocoa, toffee, nutty, biscuity, dark caramel, toasted bread and/or dark fruit malt flavors. The character malt choices and the hop selections should complement and enhance each other, not clash. The level of malt flavor should nearly balance the hop bitterness and flavor presentation. Low yeast-derived fruitiness is acceptable but not required. Dry to medium finish; residual sweetness should be medium-low to none. The bitterness and hop flavor may linger into the aftertaste but should not be harsh. A very light, clean alcohol flavor may be noted in stronger versions. No roasted, burnt, or harsh-bitter malt character.","Medium-light to medium body, with a smooth texture. Medium to medium-high carbonation. No harsh hop-derived astringency. Very light, smooth alcohol warming not a fault if it does not intrude into overall balance.","Previously might have been a sub-genre of American Brown Ales, hoppier and stronger than the normal products, but still maintaining the essential drinkability by avoiding sweet flavors or a heavy body or finish. The hops and malt can combine to produce interesting interactions.","A more modern craft beer name for a style that has long been popular with US homebrewers, when it was known as a hoppier American Brown Ale or sometimes Texas Brown Ale (despite origins in California).","Similar to an American IPA, but with medium or dark crystal malts, lightly roasted chocolate-type malts, or other intermediate color character malts. May use sugar adjuncts, including brown sugar. American or New World finishing hops with tropical, fruity, citrusy, piney, berry, or melon aspects; the choice of hops and character malts is synergistic – they very much have to complement each other and not clash.","A stronger and more bitter version of an American Brown Ale, with the balance of an American IPA.","Dogfish Head Indian Brown Ale, Grand Teton Bitch Creek, Harpoon Brown IPA, Russian River Janet’s Brown Ale","Specialty IPA isn’t a distinct style, but is more appropriately thought of as a competition entry category. Beers entered as this style are not experimental beers; they are a collection of currently produced types of beer that may or may not have any market longevity. This category also allows for expansion, so potential future IPA variants (St. Patrick’s Day Green IPA, Romulan Blue IPA, Zima Clear IPA, etc.) have a place to be entered without redoing the style guidelines. The only common element is that they have the balance and overall impression of an IPA (typically, an American IPA) but with some minor tweak.\nThe term ‘IPA’ is used as a singular descriptor of a type of hoppy, bitter beer. It is not meant to be spelled out as ‘India Pale Ale’ when used in the context of a Specialty IPA. None of these beers ever historically went to India, and many aren’t pale. But the craft beer market knows what to expect in balance when a beer is described as an ‘IPA’ – so the modifiers used to differentiate them are based on that concept alone."]
["21B","21B - Specialty IPA - Red IPA",1.056,1.07,1.008,1.016,21.669999999999998,37.43,40,70,5.5,7.5,11,19,1056,1070,1008,1016,"Specialty IPA - Red IPA",2.2999999999999998,2.8,"IPA","IPA","American Bitter Beer","United States",1008,1016,"Hoppy, bitter, and moderately strong like an American IPA, but with some caramel, toffee, and/or dark fruit malt character. Retaining the dryish finish and lean body that makes IPAs so drinkable, a Red IPA is a little more flavorful and malty than an American IPA without being sweet or heavy.","A moderate to strong fresh hop aroma featuring one or more characteristics of American or New World hops, such as tropical fruit, stone fruit, citrus, floral, spicy, berry, melon, pine, resinous, etc. Many versions are dry hopped and can have an additional fresh hop aroma; this is desirable but not required. Grassiness should be minimal, if present. A medium-low to medium malty-sweet aroma mixes in well with the hop selection, and often features caramel, toffee, toasty, and/or dark fruit character. Fruitiness from yeast may also be detected in some versions, although a neutral fermentation character is also acceptable. A restrained alcohol note may be present, but this character should be minimal at best. Any American or New World hop character is acceptable; new hop varieties continue to be released and should not constrain this style.","Color ranges from light reddish-amber to dark reddish-copper. Should be clear, although unfiltered dry-hopped versions may be a bit hazy. Medium-sized, off-white to cream-colored head with good persistence.","Hop flavor is medium to very high, and should reflect an American or New World hop character, such as citrus, floral, pine, resinous, spicy, tropical fruit, stone fruit, berry, melon, etc. Medium-high to very high hop bitterness. Malt flavor should be medium-low to medium, and is generally clean but malty-sweet up front with medium-dark caramel, toffee, toasty and/or dark fruit malt flavors. The character malt choices and the hop selections should complement and enhance each other, not clash. The level of malt flavor should not adversely constrain the hop bitterness and flavor presentation. Low yeast-derived fruitiness is acceptable but not required. Dry to medium-dry finish; residual sweetness should be medium-low to none. The bitterness and hop flavor may linger into the aftertaste but should not be harsh. A very light, clean alcohol flavor may be noted in stronger versions. ","Medium-light to medium body, with a smooth texture. Medium to medium-high carbonation. No harsh hop-derived astringency. Very light, smooth alcohol warming not a fault if it does not intrude into overall balance.","Previously might have been a sub-genre of American Amber Ales or Double Red Ales, hoppier and stronger than the normal products, but still maintaining the essential drinkability by avoiding sweet flavors or a heavy body or finish.","A modern American craft beer style, based on American IPA but with the malt flavors of an American Amber Ale.","Similar to an American IPA, but with medium or dark crystal malts, possibly some character malts with a light toasty aspect. May use sugar adjuncts. American or New World finishing hops with tropical, fruity, citrusy, piney, berry, or melon aspects; the choice of hops and character malts is synergistic – they very much have to complement each other and not clash.","Similar to the difference between an American Amber Ale and an American Pale Ale, a Red IPA will differ from an American IPA with the addition of some darker crystal malts giving a slightly sweeter, more caramelly and dark fruit-based balance. A Red IPA differs from an American Strong Ale in that the malt profile is less intense and there is less body; a Red IPA still has an IPA balance and doesn’t trend towards a barleywine-like malt character. A Red IPA is like a stronger, hoppier American Amber Ale, with the characteristic dry finish, medium-light body, and strong late hop character.","Green Flash Hop Head Red Double Red IPA (double), Midnight Sun Sockeye Red, Sierra Nevada Flipside Red IPA, Summit Horizon Red IPA, Odell Runoff Red IPA","Specialty IPA isn’t a distinct style, but is more appropriately thought of as a competition entry category. Beers entered as this style are not experimental beers; they are a collection of currently produced types of beer that may or may not have any market longevity. This category also allows for expansion, so potential future IPA variants (St. Patrick’s Day Green IPA, Romulan Blue IPA, Zima Clear IPA, etc.) have a place to be entered without redoing the style guidelines. The only common element is that they have the balance and overall impression of an IPA (typically, an American IPA) but with some minor tweak.\nThe term ‘IPA’ is used as a singular descriptor of a type of hoppy, bitter beer. It is not meant to be spelled out as ‘India Pale Ale’ when used in the context of a Specialty IPA. None of these beers ever historically went to India, and many aren’t pale. But the craft beer market knows what to expect in balance when a beer is described as an ‘IPA’ – so the modifiers used to differentiate them are based on that concept alone."]
["21B","21B - Specialty IPA - Rye IPA",1.056,1.075,1.008,1.014,11.82,27.58,50,75,5.5,8,6,14,1056,1075,1008,1014,"Specialty IPA - Rye IPA",2.2999999999999998,2.8,"IPA","IPA","American Bitter Beer","United States",1008,1014,"A decidedly hoppy and bitter, moderately strong American pale ale, showcasing modern American and New World hop varieties and rye malt. The balance is hop-forward, with a clean fermentation profile, dry finish, and clean, supporting malt allowing a creative range of hop character to shine through.","A prominent to intense hop aroma featuring one or more characteristics of American or New World hops, such as citrus, floral, pine, resinous, spicy, tropical fruit, stone fruit, berry, melon, etc. Many versions are dry hopped and can have an additional fresh hop aroma; this is desirable but not required. Grassiness should be minimal, if present. It may have low peppery rye malt aroma. A low to medium-low clean grainy-malty aroma may be found in the background. Fruitiness from yeast may also be detected in some versions, although a neutral fermentation character is also acceptable. A restrained alcohol note may be present, but this character should be minimal at best. Any American or New World hop character is acceptable; new hop varieties continue to be released and should not constrain this style.","Color ranges from medium gold to light reddish-amber. Should be clear, although unfiltered dry-hopped versions may be a bit hazy. Medium-sized, white to off-white head with good persistence.","Hop flavor is medium to very high, and should reflect an American or New World hop character, such as citrus, floral, pine, resinous, spicy, tropical fruit, stone fruit, berry, melon, etc. Medium-high to very high hop bitterness. Malt flavor should be low to medium-low, and is generally clean and grainy-malty although some light caramel or toasty flavors are acceptable. A light grainy spiciness from rye malt should be present. Low yeast-derived fruitiness is acceptable but not required. Rye malt contributes to a dry finish; residual sweetness should be low to none. The bitterness, hop flavor and dryness may linger into the aftertaste but should not be harsh. A very light, clean alcohol flavor may be noted in stronger versions. ","Medium-light to medium body, with a smooth texture. Medium to medium-high carbonation. No harsh hop-derived astringency. Very light, smooth alcohol warming not a fault if it does not intrude into overall balance.","A modern American craft beer variation of American IPA. Rye malt character should be noticeable, otherwise enter in American IPA. Oak is inappropriate in this style; if noticeably oaked, enter in wood-aged category.","Looking to add complexity and variety to their IPAs, craft brewers and homebrewers substituted rye malt for a portion of their base malt. Rye IPAs, RyePAs or RIPAs have found a place in many craft breweries seasonal rotations.","Pale ale or 2-row brewers malt as the base, 15-20% Rye malt, American or New World hops, American or English yeast with a clean or slightly fruity profile. Generally all-malt, but mashed at lower temperatures for high attenuation. Sugar additions to aid attenuation are acceptable. Water character varies from soft to moderately sulfate. Restrained use of crystal malts, if any, as high amounts can lead to a sweet finish and clash with the hop character.","Drier and slightly spicier than an American IPA. Bitterness and spiciness from rye lingers longer than an American IPA. Does not have the intense rye malt character of a Roggenbier. Some examples are stronger like a Double IPA.","Arcadia Sky High Rye, Bear Republic Hop Rod Rye, Founders Reds Rye, Great Lakes Rye of the Tiger, Sierra Nevada Ruthless Rye","Specialty IPA isn’t a distinct style, but is more appropriately thought of as a competition entry category. Beers entered as this style are not experimental beers; they are a collection of currently produced types of beer that may or may not have any market longevity. This category also allows for expansion, so potential future IPA variants (St. Patrick’s Day Green IPA, Romulan Blue IPA, Zima Clear IPA, etc.) have a place to be entered without redoing the style guidelines. The only common element is that they have the balance and overall impression of an IPA (typically, an American IPA) but with some minor tweak.\nThe term ‘IPA’ is used as a singular descriptor of a type of hoppy, bitter beer. It is not meant to be spelled out as ‘India Pale Ale’ when used in the context of a Specialty IPA. None of these beers ever historically went to India, and many aren’t pale. But the craft beer market knows what to expect in balance when a beer is described as an ‘IPA’ – so the modifiers used to differentiate them are based on that concept alone."]
["21B","21B - Specialty IPA - White IPA",1.056,1.0649999999999999,1.01,1.016,9.85,15.76,40,70,5.5,7,5,8,1056,1065,1010,1016,"Specialty IPA - White IPA",2.2999999999999998,2.8,"IPA","IPA","American Bitter Beer","United States",1010,1016,"A fruity, spicy, refreshing version of an American IPA, but with a lighter color, less body, and featuring either the distinctive yeast and/or spice additions typical of a Belgian witbier.","Moderate fruity esters – banana, citrus, perhaps apricot. May have light to moderate spice aroma such as coriander or pepper from actual spice additions and/or Belgian yeast. Hop aroma is moderately-low to medium, usually American or New World type with stone fruit, citrus and tropical aromas. Esters and spices may reduce hop aroma perception. Light clove-like phenolics may be present.","Pale to deep golden color, typically hazy. Moderate to large, dense white head that persists.","Light malt flavor, perhaps a bit bready. Fruity esters are moderate to high, with citrus flavors similar to grapefruit and orange, or stone fruit like apricot. Sometimes banana-like flavors are present. Hop flavor is medium-low to medium-high with citrusy or fruity aspects. Some spicy clove-like flavors from Belgian yeast may be present. Coriander and orange peel flavors may be found as well. Bitterness is high which leads to a moderately dry, refreshing finish.","Medium-light body with medium to medium-high carbonation. Typically no astringency, although highly spiced examples may exhibit a light astringency which is not distracting. ","A craft beer interpretation of American IPA crossed with a witbier.","American craft brewers developed the style as a late winter/spring seasonal beer to appeal to Wit and IPA drinkers alike.","Pale and wheat malts, Belgian yeast, citrusy American type hops.","Similar to a Belgian Wit style except highly hopped to the level of an American IPA. Bitter and hoppy like the IPA but fruity, spicy and light like the Wit. Typically the hop aroma and flavor are not as prominent as in an American IPA.","Blue Point White IPA, Deschutes Chainbreaker IPA, Harpoon The Long Thaw, New Belgium Accumulation","Specialty IPA isn’t a distinct style, but is more appropriately thought of as a competition entry category. Beers entered as this style are not experimental beers; they are a collection of currently produced types of beer that may or may not have any market longevity. This category also allows for expansion, so potential future IPA variants (St. Patrick’s Day Green IPA, Romulan Blue IPA, Zima Clear IPA, etc.) have a place to be entered without redoing the style guidelines. The only common element is that they have the balance and overall impression of an IPA (typically, an American IPA) but with some minor tweak.\nThe term ‘IPA’ is used as a singular descriptor of a type of hoppy, bitter beer. It is not meant to be spelled out as ‘India Pale Ale’ when used in the context of a Specialty IPA. None of these beers ever historically went to India, and many aren’t pale. But the craft beer market knows what to expect in balance when a beer is described as an ‘IPA’ – so the modifiers used to differentiate them are based on that concept alone."]
["22A","22A - Double IPA",1.0649999999999999,1.085,1.008,1.018,11.82,27.58,60,120,7.5,10,6,14,1065,1085,1008,1018,"Double IPA",2.2999999999999998,2.8,"Strong American Ale","IPA","American Bitter Beer","United States",1008,1018,"An intensely hoppy, fairly strong pale ale without the big, rich, complex maltiness and residual sweetness and body of an American barleywine. Strongly hopped, but clean, dry, and lacking harshness. Drinkability is an important characteristic; this should not be a heavy, sipping beer.","A prominent to intense hop aroma that typically showcases American or New World hop characteristics (citrus, floral, pine, resinous, spicy, tropical fruit, stone fruit, berry, melon, etc.). Most versions are dry hopped and can have an additional resinous or grassy aroma, although this is not absolutely required. Some clean malty sweetness may be found in the background. Fruitiness, either from esters or hops, may also be detected in some versions, although a neutral fermentation character is typical. Some alcohol can usually be noted, but it should not have a “hot” character.","Color ranges from golden to light orange-copper; most modern versions are fairly pale. Good clarity, although unfiltered dry-hopped versions may be a bit hazy. Moderate-sized, persistent, white to off-white head.","Hop flavor is strong and complex, and can reflect the characteristics of modern American or New World hop varieties (citrus, floral, pine, resinous, spicy, tropical fruit, stone fruit, berry, melon, etc.). High to absurdly high hop bitterness. Low to medium malt flavor, generally clean and grainy-malty although low levels of caramel or toasty flavors are acceptable. Low to medium fruitiness is acceptable but not required. A long, lingering bitterness is usually present in the aftertaste but should not be harsh. Dry to medium-dry finish; should not finish sweet or heavy. A light, clean, smooth alcohol flavor is not a fault. Oak is inappropriate in this style. May be slightly sulfury, but most examples do not exhibit this character. ","Medium-light to medium body, with a smooth texture. Medium to medium-high carbonation. No harsh hop-derived astringency. Restrained, smooth alcohol warming acceptable.","A showcase for hops, yet remaining quite drinkable. The adjective “double\" is arbitrary and simply implies a stronger version of an IPA; “imperial,” “extra,” “extreme,” or any other variety of adjectives would be equally valid, although the modern American market seems to have now coalesced around the “double” term.","An American craft beer innovation first developed in the mid-late 1990s reflecting the trend of American craft brewers “pushing the envelope” to satisfy the need of hop aficionados for increasingly intense products. Became more mainstream and popular throughout the 2000s, and inspired additional IPA creativity.","Clean 2-row malt is typical as a base grain; an excessively complex grist can be distracting. Crystal-type malts often muddy the hop flavors, and are generally considered undesirable in significant quantities. Sugar or other highly fermentable adjuncts are often used to increase attenuation, as are lower-temperature mash rests. Can use a complex variety of hops, typically American or New World, often with cutting-edge profiles providing distinctive differences. Modern hops with unusual characteristics are not out of style. American yeast that can give a clean or slightly fruity profile.","Bigger than either an English or American IPA in both alcohol strength and overall hop level (bittering and finish). Less malty, lower body, less rich and a greater overall hop intensity than an American Barleywine. Typically not as high in gravity/alcohol as a barleywine, since high alcohol and malt tend to limit drinkability.","Avery Maharaja, Fat Heads Hop Juju, Firestone Walker Double Jack, Port Brewing Hop 15, Russian River Pliny the Elder, Stone Ruination IPA, Three Floyds Dreadnaught"]
["22B","22B - American Strong Ale",1.0620000000000001,1.0900000000000001,1.014,1.024,13.79,37.43,50,100,6.3,10,7,19,1062,1090,1014,1024,"American Strong Ale",2.2999999999999998,2.8,"Strong American Ale","Strong Ale","Strong Ale","United States",1014,1024,"A strong, full-flavored American ale that challenges and rewards the palate with full malty and hoppy flavors and substantial bitterness. The flavors are bold but complementary, and are stronger and richer than average-strength pale and amber American ales.","Medium to high hop aroma, most often presenting citrusy or resiny notes although characteristics associated with other American or New World varieties may be found (tropical, stone fruit, melon, etc.). Moderate to bold maltiness supports hop profile, with medium to dark caramel a common presence, bready or toasty possible and background notes of light roast and/or chocolate noticeable in some examples. Generally exhibits clean to moderately fruity ester profile. Moderate alcohol aromatics may be noticeable, but should not be hot, harsh, or solventy.","Medium amber to deep copper or light brown. Moderate-low to medium-sized off-white to light tan head; may have low head retention. Good clarity. Alcohol level and viscosity may present “legs” when glass is swirled.","Medium to high dextrinous malt with a full range of caramel, toffee, dark fruit flavors. Low to medium toasty, bready, or Maillard-rich malty flavors are optional, and can add complexity. Medium-high to high hop bitterness. The malt gives a medium to high sweet impression on the palate, although the finish may be slightly sweet to somewhat dry. Moderate to high hop flavor. Low to moderate fruity esters. The hop flavors are similar to the aroma (citrusy, resiny, tropical, stone fruit, melon, etc.). Alcohol presence may be noticeable, but sharp or solventy alcohol flavors are undesirable. Roasted malt flavors are allowable but should be a background note; burnt malt flavors are inappropriate. While strongly malty on the palate, the finish should seem bitter to bittersweet. Should not be syrupy and under-attenuated. The aftertaste typically has malt, hops, and alcohol noticeable. ","Medium to full body. An alcohol warmth may be present, but not be excessively hot. Any astringency present should be attributable to bold hop bitterness and should not be objectionable on the palate. Medium-low to medium carbonation. ","A fairly broad style that can describe beers labeled in various ways, including modern Double/Imperial Red/Amber Ales and other strong, malty-but-hoppy beers that aren’t quite in the Barleywine class. Diverse enough to include what may be viewed as a strong American Amber Ale with room for more interpretations of other “Imperial” versions of lower gravity American Ale styles. Many “East Coast” type IPAs might fit better in this category if they have considerable crystal malt or otherwise more of a malty-sweet finish.","While modern craft versions were developed as “imperial” strength versions of American amber or red ales, the style has much in common with historic American stock ales. Strong, malty beers were highly hopped to keep as provision beers prior to prohibition. There is no continuous legacy of brewing stock ales in this manner, but the resemblance is considerable. Stone Arrogant Bastard was born out of a batch of pale ale that was mistakenly made with excess ingredients, thus creating what may have been the prototype for the imperial amber/red ale. Great Lakes first brewed Nosferatu in the early 1990s and called it a stock ale, although they now call it an imperial red ale. So whether by direct historical inspiration or by accident, the style developed independently in the craft beer era and has subsequently become quite popular.","Well-modified pale malt as a base; some character malts would be appropriate, medium to dark crystal malts are typical. Citrusy or piney American hops are common, although any American or New World varieties can be used in quantity, provided they do not clash with the malt character. Generally uses an attenuative American yeast.","Generally not as strong and as rich as an American Barleywine. More malt balanced than an American or Double IPA with more American hop intensity than an English Strong Ale style would tolerate. ","Bear Republic Red Rocket Ale, Great Lakes Nosferatu, Terrapin Big Hoppy Monster, Port Brewing Shark Attack Double Red, Stone Arrogant Bastard,"]
["22C","22C - American Barleywine",1.08,1.1200000000000001,1.016,1.03,19.7,37.43,50,100,8,12,10,19,1080,1120,1016,1030,"American Barleywine",1.5,2.2999999999999998,"Strong American Ale","Strong Ale","Barleywine","United States",1016,1030,"A well-hopped American interpretation of the richest and strongest of the English ales. The hop character should be evident throughout, but does not have to be unbalanced. The alcohol strength and hop bitterness often combine to leave a very long finish.","Hop character moderate to assertive and often showcases citrusy, fruity, or resiny New World varieties (although other varieties, such as floral, earthy or spicy English varieties or a blend of varieties, may be used). Rich maltiness, with a character that may be sweet, caramelly, bready, or fairly neutral. Low to moderately-strong fruity esters and alcohol aromatics. However, the intensity of aromatics often subsides with age. Hops tend to be nearly equal to malt in the aroma, with alcohol and esters far behind.","Color may range from light amber to medium copper; may rarely be as dark as light brown. Often has ruby highlights. Moderately-low to large off-white to light tan head; may have low head retention. May be cloudy with chill haze at cooler temperatures, but generally clears to good to brilliant clarity as it warms. The color may appear to have great depth, as if viewed through a thick glass lens. High alcohol and viscosity may be visible in “legs” when beer is swirled in a glass.","Strong, rich malt flavor with a noticeable hop flavor and bitterness in the balance. Moderately-low to moderately-high malty sweetness on the palate, although the finish may be somewhat sweet to quite dry (depending on aging). Hop bitterness may range from moderately strong to aggressive. While strongly malty, the balance should always seem bitter. Moderate to high hop flavor (any variety, but often showing a range of New World hop characteristics). Low to moderate fruity esters. Noticeable alcohol presence, but well-integrated. Flavors will smooth out and decline over time, but any oxidized character should be muted (and generally be masked by the hop character). May have some bready or caramelly malt flavors, but these should not be high; roasted or burnt malt flavors are inappropriate. ","Full-bodied and chewy, with a velvety, luscious texture (although the body may decline with long conditioning). Alcohol warmth should be noticeable but smooth. Should not be syrupy and under-attenuated. Carbonation may be low to moderate, depending on age and conditioning.","Sometimes known as “Barley Wine” or “Barleywine style ale” (the latter due to legal requirements, not brewery preference).","Usually the strongest ale offered by a brewery, often associated with the winter or holiday season and vintage-dated. As with many American craft beer styles, derived from English examples but using American ingredients and featuring a much more forward hop profile. One of the first American craft beer versions was Anchor Old Foghorn, first brewed in 1975. Sierra Nevada Bigfoot, first brewed in 1983, set the standard for the hop-forward style of today. The story goes that when Sierra Nevada first sent Bigfoot out for lab analysis, the lab called and said, “your barleywine is too bitter” – to which Sierra Nevada replied, “thank you.”","Well-modified pale malt should form the backbone of the grist. Some specialty or character malts may be used. Dark malts should be used with great restraint, if at all, as most of the color arises from a lengthy boil. New World hops are common, although any varieties can be used in quantity. Generally uses an attenuative American ale yeast.","The American version of the Barleywine tends to have a greater emphasis on hop bitterness, flavor and aroma than the English Barleywine, and often features American hop varieties. Typically paler than the darker English Barleywines (and lacking in the deeper malt flavors) but darker than the golden English Barleywines. Differs from a Double IPA in that the hops are not extreme, the malt is more forward, and the body is fuller and often richer. An American Barleywine typically has more residual sweetness than a Double IPA, which affects the overall drinkability (sipping vs. drinking).","Avery Hog Heaven Barleywine, Anchor Old Foghorn, Great Divide Old Ruffian, Rogue Old Crustacean, Sierra Nevada Bigfoot, Victory Old Horizontal"]
["22D","22D - Wheatwine",1.08,1.1200000000000001,1.016,1.03,15.76,29.55,30,60,8,12,8,15,1080,1120,1016,1030,"Wheatwine",1.5,2.2999999999999998,"Strong American Ale","Strong Ale","Barleywine","United States",1016,1030,"A richly textured, high alcohol sipping beer with a significant grainy, bready flavor and sleek body. The emphasis is first on the bready, wheaty flavors with interesting complexity from malt, hops, fruity yeast character and alcohol complexity.","Hop aroma is mild and can represent just about any late hop aromatic. Moderate to moderately-strong bready, wheaty malt character, often with additional malt complexity such as honey and caramel. A light, clean, alcohol aroma may noted. Low to medium fruity notes may be apparent. Very low levels of diacetyl are acceptable but not required. Weizen yeast character (banana/clove) is inappropriate.","Color ranges from gold to deep amber, often with garnet or ruby highlights. Low to medium off-white head. The head may have creamy texture, and good retention. Chill haze is allowable, but usually clears up as the beer gets warmer. High alcohol and viscosity may be visible in “legs” when beer is swirled in a glass.","Moderate to moderately-high wheaty malt flavor, dominant in the flavor balance over any hop character. Low to moderate bready, toasty, caramel, or honey malt notes are a welcome complexity note, although not required. Hop flavor is low to medium, and can reflect any variety. Moderate to moderately-high fruitiness, often with a dried-fruit character. Hop bitterness may range from low to moderate; balance therefore ranges from malty to evenly balanced. Should not be syrupy and under-attenuated. Some oxidative or vinous flavors may be present, as are light alcohol notes that are clean and smooth but complex. A complementary, supportive oak character is welcome, but not required.","Medium-full to full bodied and chewy, often with a luscious, velvety texture. Low to moderate carbonation. Light to moderate smooth alcohol warming may also be present.","Dark malts should be used with restraint. Much of the color arises from a lengthy boil. Some commercial examples may be larger than the Vital Statistics, and some may not be brewed every year.","A relatively recent American craft beer style that was first brewed at the Rubicon Brewing Company in 1988. Often a winter seasonal, vintage, or one-off release. Breweries frequently experiment with this style, leading to a range of interpretations.","Typically brewed with a combination of American two-row and American wheat. Style commonly uses 50% or more wheat malt. Any variety of hops may be used. May be oak-aged.","More than simply a wheat-based barleywine, many versions have very expressive fruity and hoppy notes, while others develop complexity through oak aging. Less emphasis on the hops than American Barleywine. Has roots in American Wheat Beer rather than any German wheat styles, so should not have any German weizen yeast character.","Rubicon Winter Wheat Wine, Two Brothers Bare Trees Weiss Wine, Smuttynose Wheat Wine, Portsmouth Wheat Wine"]
["23A","23A - Berliner Weisse",1.028,1.032,1.0029999999999999,1.006,3.94,5.91,3,8,2.8,3.8,2,3,1028,1032,1003,1006,"Berliner Weisse",2.5,4,"European Sour Ale","Wheat Beer","German Sour Ale","Germany",1003,1006,"A very pale, refreshing, low-alcohol German wheat beer with a clean lactic sourness and a very high carbonation level. A light bread dough malt flavor supports the sourness, which shouldn’t seem artificial. Any Brettanomyces funk is restrained.","A sharply sour character is dominant (moderate to moderately-high). Can have up to a moderately fruity character (often lemony or tart apple). The fruitiness may increase with age and a light flowery character may develop. No hop aroma. The wheat may present as uncooked bread dough in fresher versions; combined with the acidity, may suggest sourdough bread. May optionally have a restrained funky Brettanomyces character.","Very pale straw in color. Clarity ranges from clear to somewhat hazy. Large, dense, white head with poor retention. Always effervescent.","Clean lactic sourness dominates and can be quite strong. Some complementary doughy, bready or grainy wheat flavor is generally noticeable. Hop bitterness is undetectable; sourness provides the balance rather than hops. Never vinegary. A restrained citrusy-lemony or tart apple fruitiness may be detected. Very dry finish. Balance dominated by sourness, but some malt flavor should be present. No hop flavor. May optionally have a restrained funky Brettanomyces character. ","Light body. Very high carbonation. No sensation of alcohol. Crisp, juicy acidity.","In Germany, it is classified as a Schankbier denoting a small beer of starting gravity in the range 7-8 °P. Often served with the addition of a shot of sugar syrups (mit schuss) flavored with raspberry (himbeer), woodruff (waldmeister), or Caraway schnapps (Kümmel) to counter the substantial sourness. Has been described by some as the most purely refreshing beer in the world.","A regional specialty of Berlin; referred to by Napoleon's troops in 1809 as “the Champagne of the North” due to its lively and elegant character. At one point, it was smoked and there used to be Märzen-strength (14 °P) version. Increasingly rare in German, but some American craft breweries now regularly produce the style.","Wheat malt content is typically 50% of the grist (as is tradition with all German wheat beers) with the remainder typically being Pilsner malt. A symbiotic fermentation with top-fermenting yeast and Lactobacillus (various strains) provides the sharp sourness, which may be enhanced by blending of beers of different ages during fermentation and by extended cool aging. Hop bitterness is non-existent. Decoction mashing with mash hopping is traditional. German brewing scientists believe that Brettanomyces is essential to get the correct flavor profile, but this character is never strong.","Compared to a lambic, is generally not as acidic and has a clean lactic sourness with restrained to below sensory threshold funk. Also lower in alcohol content.","Bayerischer Bahnhof Berliner Style Weisse, Berliner Kindl Weisse, Nodding Head Berliner Weisse, The Bruery Hottenroth"]
["23B","23B - Flanders Red Ale",1.048,1.0569999999999999,1.002,1.012,19.7,31.52,10,25,4.5999999999999996,6.5,10,16,1048,1057,1002,1012,"Flanders Red Ale",1.5,2.5,"European Sour Ale","Sour Ale","Belgian Sour Ale","Belgium",1002,1012,"A sour, fruity, red wine-like Belgian-style ale with interesting supportive malt flavors and fruit complexity. The dry finish and tannin completes the mental image of a fine red wine.","Complex fruity-sour profile with supporting malt that often gives a wine-like impression. Fruitiness is high, and reminiscent of black cherries, oranges, plums or red currants. There are often low to medium-low vanilla and/or chocolate notes. Spicy phenols can be present in low amounts for complexity. The sour aroma ranges from balanced to intense. Prominent vinegary acetic character is inappropriate. No hop aroma. Diacetyl is perceived only in very minor quantities, if at all, as a complementary aroma.","Deep red, burgundy to reddish-brown in color. Good clarity. White to very pale tan head. Average to good head retention.","Intense fruitiness commonly includes plum, orange, black cherry or red currant flavors. A mild vanilla and/or chocolate character is often present. Spicy phenols can be present in low amounts for complexity. Sour flavor ranges from complementary to intense, and can have an acidic bite. Malty flavors range from complementary to prominent, and often have a soft toasty-rich quality. Generally as the sour character increases, the malt character blends to more of a background flavor (and vice versa). No hop flavor. Restrained hop bitterness. An acidic, tannic bitterness is often present in low to moderate amounts, and adds an aged red wine-like character and finish. Prominent vinegary acetic character is inappropriate. Diacetyl is perceived only in very minor quantities, if at all, as a complementary flavor. Balanced to the malt side, but dominated by the fruity, sour, wine-like impression.","Medium bodied. Low to medium carbonation. Low to medium astringency, like a well-aged red wine, often with a prickly acidity. Deceivingly light and crisp on the palate although a somewhat sweet finish is not uncommon.","Long aging and blending of young and well-aged beer often occurs, adding to the smoothness and complexity, though the aged product is sometimes released as a connoisseur’s beer. Known as the Burgundy of Belgium, it is more wine-like than any other beer style. The reddish color is a product of the malt although an extended, less-than-rolling portion of the boil may help add an attractive Burgundy hue. Aging will also darken the beer. The Flanders red is more acetic (but never vinegar-like) and the fruity flavors more reminiscent of a red wine than an Oud Bruin. Can have an apparent attenuation of up to 98%.","An indigenous beer of West Flanders, typified by the products of the Rodenbach brewery, established in 1820 in West Flanders but reflective of earlier brewing traditions. The beer is aged for up to two years, often in huge oaken barrels which contain the resident bacteria necessary to sour the beer. It was once common in Belgium and England to blend old beer with young to balance the sourness and acidity found in aged beer. While blending of batches for consistency is now common among larger breweries, this type of blending is a fading art.","A base of Vienna and/or Munich malts, light to medium cara-malts, and a small amount of Special B are used with up to 20% maize. Low alpha acid continental hops are commonly used (avoid high alpha or distinctive American hops). Saccharomyces, Lactobacillus and Brettanomyces (and acetobacter) contribute to the fermentation and eventual flavor.","Less malty-rich than an Oud Bruin, often with more of a fruity-tart profile.","Cuvée des Jacobins Rouge, Duchesse de Bourgogne, Rodenbach Grand Cru, Rodenbach Klassiek, Vichtenaar Flemish Ale"]
["23C","23C - Oud Bruin",1.04,1.0740000000000001,1.008,1.012,29.55,43.339999999999996,20,25,4,8,15,22,1040,1074,1008,1012,"Oud Bruin",3,4.5,"European Sour Ale","Sour Ale","Belgian Sour Ale","Belgium",1008,1012,"A malty, fruity, aged, somewhat sour Belgian-style brown ale.","Complex combination of fruity esters and rich malt character. Medium to medium-high esters commonly reminiscent of raisins, plums, figs, dates, black cherries or prunes. Medium low to medium high malt character of caramel, toffee, orange, treacle or chocolate. Spicy phenols can be present in low amounts for complexity. A sherry-like character may be present and generally denotes an aged example. A low sour aroma may be present, and can modestly increase with age but should not grow to a noticeable acetic/vinegary character. Hop aroma absent. Diacetyl is perceived only in very minor quantities, if at all, as a complementary aroma.","Dark reddish-brown to brown in color. Good clarity. Average to good head retention. Ivory to light tan head color.","Malty with fruity complexity and typically some caramel character. Medium to medium-high fruitiness commonly includes dark or dried fruit such as raisins, plums, figs, dates, black cherries or prunes. Medium low to medium high malt character of caramel, toffee, orange, treacle or chocolate. Spicy phenols can be present in low amounts for complexity. A slight sourness often becomes more pronounced in well-aged examples, along with some sherry-like character, producing a “sweet-and-sour” profile. The sourness should not grow to a notable acetic/vinegary character. Hop flavor absent. Restrained hop bitterness. Low oxidation is appropriate as a point of complexity. Diacetyl is perceived only in very minor quantities, if at all, as a complementary flavor. Balance is malty, but with fruitiness and sourness present. Sweet and tart finish","Medium to medium-full body. Low to moderate carbonation. No astringency.","Long aging and blending of young and aged beer may occur, adding smoothness and complexity and balancing any harsh, sour character. This style was designed to lay down so examples with a moderate aged character are considered superior to younger examples. As in fruit lambics, Oud Bruin can be used as a base for fruit-flavored beers such as kriek (cherries) or frambozen (raspberries), though these should be entered in the Classic-Style Fruit Beer category. ","An “old ale” tradition, indigenous to East Flanders, typified by the products of the Liefman brewery (now owned by Riva), which has roots back to the 1600s. Historically brewed as a “provision beer” that would develop some sourness as it aged. These beers were typically more sour than current commercial examples. While Flanders red beers are aged in oak, the brown beers are warm aged in stainless steel.","A base of Pils malt with judicious amounts of dark cara malts and a tiny bit of black or roast malt. Often includes maize. Low alpha acid continental hops are typical (avoid high alpha or distinctive American hops). Saccharomyces and Lactobacillus (and acetobacter) contribute to the fermentation and eventual flavor. Lactobacillus reacts poorly to elevated levels of alcohol. Water high in carbonates is typical of its home region and will buffer the acidity of darker malts and the lactic sourness. Magnesium in the water accentuates the sourness.","A deeper malt character distinguishes these beers from Flanders red ales. The Oud Bruin is less acetic and maltier than a Flanders Red, and the fruity flavors are more malt-oriented.","Ichtegem Oud Bruin, Liefmans Goudenband, Liefmans Liefmans Oud Bruin, Petrus Oud Bruin, Riva Vondel, Vanderghinste Bellegems Bruin"]
["23D","23D - Lambic",1.04,1.054,1.0009999999999999,1.01,5.91,13.79,0,10,5,6.5,3,7,1040,1054,1001,1010,"Lambic",0,1,"European Sour Ale","Wheat Beer","Belgian Sour Ale","Belgium",1001,1010,"A fairly sour, often moderately funky wild Belgian wheat beer with sourness taking the place of hop bitterness in the balance. Traditionally spontaneously fermented in the Brussels area and served uncarbonated, the refreshing acidity makes for a very pleasant café drink. ","A decidedly sour aroma is often dominant in young examples, but may become more subdued with age as it blends with aromas described as barnyard, earthy, goaty, hay, horsey, and horse blanket. A mild citrus-fruity aroma is considered favorable. An enteric, smoky, cigar-like, or cheesy aroma is unfavorable. Older versions are commonly fruity with aromas of apples or even honey. No hop aroma. ","Pale yellow to deep golden in color; age tends to darken the beer. Clarity is hazy to good. Younger versions are often cloudy, while older ones are generally clear. White colored head generally has poor retention.","Young examples are often noticeably lactic-sour, but aging can bring this character more in balance with the malt, wheat and barnyard characteristics. Fruity flavors are simpler in young lambics and more complex in the older examples, where they are reminiscent of apples or other light fruits, rhubarb, or honey. Some citrus flavor (often grapefruit) is occasionally noticeable, and is desirable. The malt and wheat character are typically low with some bready-grainy notes. An enteric, smoky or cigar-like character is undesirable. Hop bitterness is low to none, and generally undetectable; sourness provides the balance. Typically has a dry finish. No hop flavor.","Light to medium-light body. In spite of the low finishing gravity, the many mouth-filling flavors prevent the beer from feeling like water. As a rule of thumb, lambic dries with age, which makes dryness a reasonable indicator of age. Has a medium to high tart, puckering quality without being sharply astringent. Traditional versions are virtually to completely uncarbonated, but bottled examples can pick up moderate carbonation with age.","Straight lambics are single-batch, unblended beers. Since they are unblended, the straight lambic is often a true product of the “house character” of a brewery and will be more variable than a gueuze. They are generally served young (6 months) and on tap as cheap, easy-drinking beers without any filling carbonation. Younger versions tend to be one-dimensionally sour since a complex Brett character often takes upwards of a year to develop. An enteric character is often indicative of a lambic that is too young. A noticeable vinegary or cidery character is considered a fault by Belgian brewers. Since the wild yeast and bacteria will ferment ALL sugars, they are typically bottled only when they have completely fermented. ","Spontaneously fermented wild ales from the area in and around Brussels (the Senne Valley) stem from a farmhouse brewing tradition several centuries old. The number of producers is constantly dwindling.","Unmalted wheat (30-40%), Pilsner malt and aged hops (3 years) are used. The aged hops are used more for preservative effects than bitterness, and makes actual bitterness levels difficult to estimate. Traditionally these beers are spontaneously fermented with naturally occurring yeast and bacteria in predominately oaken barrels. The barrels used are neutral with little oak character, so don’t expect a fresh or forward oak character – more neutral is typical. Home-brewed and craft-brewed versions are more typically made with pure cultures of yeast commonly including Saccharomyces, Brettanomyces, Pediococcus and Lactobacillus in an attempt to recreate the effects of the dominant microbiota of Brussels and the surrounding countryside of the Senne River valley. Cultures taken from bottles are sometimes used but there is no simple way of knowing what organisms are still viable.","Generally has a more simple sourness and complexity than a gueuze. Traditionally served uncarbonated from pitchers, while gueuze is bottled and very highly carbonated. ","The only bottled version readily available is Cantillon Grand Cru Bruocsella of whatever single batch vintage the brewer deems worthy to bottle. De Cam sometimes bottles their very old (5 years) lambic. In and around Brussels there are specialty cafes that often have draught lambics from traditional brewers or blenders such as Boon, De Cam, Cantillon, Drie Fonteinen, Lindemans, Timmermans and Girardin."]
["23E","23E - Gueuze ",1.04,1.06,1,1.006,5.91,13.79,0,10,5,8,3,7,1040,1060,1000,1006,"Gueuze ",3,4.5,"European Sour Ale","Wheat Beer","Belgian Sour Ale","Belgium",1000,1006,"A complex, pleasantly sour but balanced wild Belgian wheat beer that is highly carbonated and very refreshing. The spontaneous fermentation character can provide a very interesting complexity, with a wide range of wild barnyard, horse blanket, or leather characteristics intermingling with citrusy-fruity flavors and acidity.","A moderately sour aroma blends with aromas described as barnyard, leather, earthy, goaty, hay, horsey, and horse blanket. While some may be more dominantly sour, balance is the key and denotes a better gueuze. Commonly fruity with aromas of citrus fruits (often grapefruit), apples or other light fruits, rhubarb, or honey. A very mild oak aroma is considered favorable. An enteric, smoky, cigar-like, or cheesy aroma is unfavorable. No hop aroma.","Golden color, with excellent clarity and a thick, rocky, mousse-like, white head that seems to last forever. Always effervescent.","A moderately sour character is classically in balance with the malt, wheat and barnyard characteristics. A low, complementary sweetness may be present but higher levels are not traditional. While some may be more dominantly sour, balance is the key and denotes a better gueuze. A varied fruit flavor is common, and can have a honey-like character. A mild vanilla and/or oak flavor is occasionally noticeable. The malt is generally low and bready-grainy. An enteric, smoky or cigar-like character is undesirable. Hop bitterness is generally absent but a very low hop bitterness may occasionally be perceived; sourness provides most of the balance. Crisp, dry, and tart finish. No hop flavor.","Light to medium-light body. In spite of the low finishing gravity, the many mouth-filling flavors prevent the beer from feeling like water. Has a low to high tart, puckering quality without being sharply astringent. Some versions have a light warming character. Highly carbonated.","Gueuze is traditionally produced by mixing one, two, and three-year old lambic. “Young” lambic contains fermentable sugars while old lambic has the characteristic “wild” taste of the Senne River valley. A noticeable vinegary or cidery character is considered a fault by Belgian brewers. A good gueuze is not the most pungent, but possesses a full and tantalizing bouquet, a sharp aroma, and a soft, velvety flavor. Lambic is served uncarbonated, while gueuze is served effervescent. Products marked oude or ville are considered most traditional.","Spontaneously fermented wild ales from the area in and around Brussels (the Senne Valley) stem from a farmhouse brewing and blending tradition several centuries old. The number of producers is constantly dwindling and some producers are untraditionally sweetening their products (post-fermentation) to make them more palatable to a wider audience. These guidelines describe the traditional dry product.","Unmalted wheat (30-40%), Pilsner malt and aged hops (3 years) are used. The aged hops are used more for preservative effects than bitterness, and makes actual bitterness levels difficult to estimate. Traditionally these beers are spontaneously fermented with naturally occurring yeast and bacteria in predominately oaken barrels. The barrels used are old and have little oak character, so don’t expect a fresh or forward oak character – more neutral is typical. Home-brewed and craft-brewed versions are more typically made with pure cultures of yeast commonly including Saccharomyces, Brettanomyces, Pediococcus and Lactobacillus in an attempt to recreate the effects of the dominant microbiota of Brussels and the surrounding countryside of the Senne River valley. Cultures taken from bottles are sometimes used but there is no simple way of knowing what organisms are still viable.","More complex and carbonated than a lambic. The sourness isn’t necessarily higher, but it tends to have more of a well-developed wild character.","Boon Oude Gueuze, Boon Oude Gueuze Mariage Parfait, Cantillon Gueuze, De Cam Gueuze, De Cam/Drei Fonteinen Millennium Gueuze, Drie Fonteinen Oud Gueuze, Girardin Gueuze (Black Label), Hanssens Oude Gueuze, Lindemans Gueuze Cuvée René, Mort Subite (Unfiltered) Gueuze, Oud Beersel Oude Gueuze"]
["23F","23F - Fruit Lambic",1.04,1.06,1,1.01,5.91,13.79,0,10,5,7,3,7,1040,1060,1000,1010,"Fruit Lambic",3,4.5,"European Sour Ale","Wheat Beer","Belgian Sour Ale","Belgium",1000,1010,"A complex, fruity, pleasantly sour, wild wheat ale fermented by a variety of Belgian microbiota, and showcasing the fruit contributions blended with the wild character. The type of fruit can sometimes be hard to identify as fermented and aged fruit characteristics can seem different from the more recognizable fresh fruit aromas and flavors.","The specified fruit should be the dominant aroma. A low to moderately sour character blends with aromas described as barnyard, earthy, goaty, hay, horsey, and horse blanket (and thus should be recognizable as a lambic). The fruit aroma commonly blends well with the other aromas. An enteric, smoky, cigar-like, or cheesy aroma is unfavorable. No hop aroma.","The variety of fruit generally determines the color, although lighter-colored fruit may have little effect on the color. The color intensity may fade with age. Clarity is often good, although some fruit will not drop bright. A thick rocky, mousse-like head, sometimes a shade of fruit, is generally long-lasting (carbonation-dependent). Carbonation is typically high, but must be specified.","The specified fruit should be evident. Low to moderately sour flavor, often with an acidic bite in the finish. The classic barnyard characteristics may be low to high. When young, the beer will present its full fruity taste. As it ages, the lambic taste will become dominant at the expense of the fruit character—thus fruit lambics are not intended for long aging. The finish is commonly dry and tart, but a low, complementary sweetness may be present; higher sweetness levels are not traditional but can be included for personal preference (sweetness level must be specified). A mild vanilla and/or oak flavor is occasionally noticeable. An enteric, smoky or cigar-like character is undesirable. Hop bitterness is generally absent; acidity provides the balance. No hop flavor. ","Light to medium-light body. In spite of the low finishing gravity, the many mouth-filling flavors prevent the beer from tasting like water. Has a low to high tart, puckering quality without being sharply astringent. Some versions have a light warming character. Carbonation can vary from sparkling to nearly still (must be specified).","Fruit-based lambics are often produced like gueuze by mixing one, two, and three-year old lambic. “Young” lambic contains fermentable sugars while old lambic has the characteristic “wild” taste of the Senne River valley. Fruit is commonly added halfway through aging and the yeast and bacteria will ferment all sugars from the fruit. Fruit may also be added to unblended lambic. The most traditional styles of fruit lambics include kriek (cherries), framboise (raspberries) and druivenlambik (muscat grapes). IBUs are approximate since aged hops are used; Belgians use hops for anti-bacterial properties more than bittering in lambics.","Spontaneously fermented wild ales from the area in and around Brussels (the Senne Valley) stem from a farmhouse brewing and blending tradition several centuries old. The number of producers is constantly dwindling and some are untraditionally sweetening their products (post-fermentation) with sugar or sweet fruit to make them more palatable to a wider audience. Fruit was traditionally added to lambic or gueuze, either by the blender or publican, to increase the variety of beers available in local cafes.","Unmalted wheat (30-40%), Pilsner malt and aged hops (3 years) are used. The aged hops are used more for preservative effects than bitterness, and makes actual bitterness levels difficult to estimate. Traditional products use 10-30% fruit (25%, if cherry). Fruits traditionally used include tart cherries (with pits), raspberries or Muscat grapes. More recent examples include peaches, apricots or merlot grapes. Tart or acidic fruit is traditionally used as its purpose is not to sweeten the beer but to add a new dimension. Traditionally these beers are spontaneously fermented with naturally occurring yeast and bacteria in predominately oaken barrels. The barrels used are old and have little oak character, so don’t expect a fresh or forward oak character – more neutral is typical. Home-brewed and craft-brewed versions are more typically made with pure cultures of yeast commonly including Saccharomyces, Brettanomyces, Pediococcus and Lactobacillus in an attempt to recreate the effects of the dominant microbiota of Brussels and the surrounding countryside of the Senne River valley. Cultures taken from bottles are sometimes used but there is no simple way of knowing what organisms are still viable.","A lambic with fruit, not just a fruit beer; the wild lambic character must be evident.","Boon Framboise Marriage Parfait, Boon Kriek Mariage Parfait, Boon Oude Kriek, Cantillon Fou’ Foune, Cantillon Kriek, Cantillon Lou Pepe Kriek, Cantillon Lou Pepe Framboise, Cantillon Rose de Gambrinus, Cantillon St. Lamvinus, Cantillon Vigneronne, De Cam Oude Kriek, Drie Fonteinen Kriek, Girardin Kriek, Hanssens Oude Kriek, Oud Beersel Kriek, Mort Subite Kriek"]
["24A","24A - Witbier",1.044,1.052,1.008,1.012,3.94,7.88,8,20,4.5,5.5,2,4,1044,1052,1008,1012,"Witbier",2.1,2.6,"Belgian Ale","Wheat Beer","Wheat Beer","Belgium",1008,1012,"A refreshing, elegant, tasty, moderate-strength wheat-based ale.","Moderate malty sweetness (often with light notes of honey and/or vanilla) with light, grainy, spicy wheat aromatics, often with a bit of tartness. Moderate perfumy coriander, often with a complex herbal, spicy, or peppery note in the background. Moderate zesty, citrusy-orangey fruitiness. A low spicy-herbal hop aroma is optional, but should never overpower the other characteristics. Vegetal, celery-like, or ham-like aromas are inappropriate. Spices should blend in with fruity, floral and sweet aromas and should not be overly strong.","Very pale straw to very light gold in color. The beer will be very cloudy from starch haze and/or yeast, which gives it a milky, whitish-yellow appearance. Dense, white, moussy head. Head retention should be quite good.","Pleasant malty-sweet grain flavor (often with a honey and/or vanilla character) and a zesty, orange-citrusy fruitiness. Refreshingly crisp with a dry, often tart, finish. Can have a low bready wheat flavor. Optionally has a very light lactic-tasting sourness. Herbal-spicy flavors, which may include coriander and other spices, are common should be subtle and balanced, not overpowering. A spicy-earthy hop flavor is low to none, and if noticeable, never gets in the way of the spices. Hop bitterness is low to medium-low, and doesn’t interfere with refreshing flavors of fruit and spice, nor does it persist into the finish. Bitterness from orange pith should not be present. Vegetal, celery-like, ham-like, or soapy flavors are inappropriate. ","Medium-light to medium body, often having a smoothness and light creaminess from unmalted wheat and the occasional oats. Despite body and creaminess, finishes dry and often a bit tart. Effervescent character from high carbonation. Refreshing, from carbonation, light acidity, and lack of bitterness in finish. No harshness or astringency from orange pith. Should not be overly dry and thin, nor should it be thick and heavy.","The presence, character and degree of spicing and lactic sourness varies. Overly spiced and/or sour beers are not good examples of the style. Coriander of certain origins might give an inappropriate ham or celery character. The beer tends to be fragile and does not age well, so younger, fresher, properly handled examples are most desirable. Most examples seem to be approximately 5% ABV.","A 400-year-old Belgian beer style that died out in the 1950s; it was later revived by Pierre Celis at Hoegaarden, and has grown steadily in popularity over time, both with modern craft brewers and mass-market producers who see it as a somewhat fruity summer seasonal beer. ","About 50% unmalted wheat and 50% pale barley malt (usually Pils malt) constitute the grist. In some versions, up to 5-10% raw oats may be used. Spices of freshly-ground coriander and Curaçao or sometimes sweet orange peel complement the sweet aroma and are quite characteristic. Other spices (e.g., chamomile, cumin, cinnamon, Grains of Paradise) may be used for complexity but are much less prominent. Ale yeast prone to the production of mild, spicy flavors is very characteristic. In some instances a very limited lactic fermentation, or the actual addition of lactic acid, is done.","Low bitterness level with a balance similar to a Weissbier, but with spice and citrus character coming from additions rather than the yeast.","Allagash White, Blanche de Bruxelles, Celis White, Hoegaarden Wit, Ommegang Witte, St. Bernardus Witbier, Wittekerke"]
["24B","24B - Belgian Pale Ale",1.048,1.054,1.01,1.014,15.76,27.58,20,30,4.8,5.5,8,14,1048,1054,1010,1014,"Belgian Pale Ale",1.9,2.4,"Belgian Ale","Pale Ale","Pale Ales","Belgium",1010,1014,"A moderately malty, somewhat fruity, easy-drinking, copper-colored Belgian ale that is somewhat less aggressive in flavor profile than many other Belgian beers. The malt character tends to be a bit biscuity with light toasty, honey-like, or caramelly components; the fruit character is noticeable and complementary to the malt. The bitterness level is generally moderate, but may not seem as high due to the flavorful malt profile.","Moderate malt aroma, which can be a combination of toasty, biscuity, or nutty, possibly with a touch of light caramel or honey. Moderate to moderately high fruitiness with an orange- or pear-like character. Low to moderate strength hop character (spicy, herbal, or floral) optionally blended with background level peppery, spicy phenols. The hop character is lower in balance than the malt and fruitiness. ","Amber to copper in color. Clarity is very good. Creamy, rocky, white head often fades more quickly than other Belgian beers.","Has an initial soft, smooth, moderately malty flavor with a variable profile of toasty, biscuity, nutty, light caramel and/or honey notes. Moderate to moderately high fruitiness, sometimes orange- or pear-like. Relatively light (medium-low to low) spicy, herbal, or floral hop character. The hop bitterness is medium-high to medium-low, and is optionally enhanced by low to very low amounts of peppery phenols. There is a dry to balanced finish, with hops becoming more pronounced in the aftertaste of those with a drier finish. Fairly well balanced overall, with no single component being high in intensity; malt and fruitiness are more forward initially with a supportive bitterness and drying character coming on late.","Medium to medium-light body. Smooth palate. Alcohol level is restrained, and any warming character should be low if present. Medium to medium-high carbonation.","Most commonly found in the Flemish provinces of Antwerp and Brabant. Considered “everyday” beers (Category I). Compared to their higher alcohol Category S cousins, they are Belgian “session beers” for ease of drinking. Nothing should be too pronounced or dominant; balance is the key. Yeast character generally more subtle than many Belgian beers, with some of the fruitiness being hop-driven.","Produced by breweries with roots as far back as the mid-1700s, the most well-known examples were perfected after the Second World War with some influence from Britain, including hops and yeast strains. ","Pilsner or pale ale malt contributes the bulk of the grist with (cara) Vienna and Munich malts adding color, body and complexity. Sugar is not commonly used as high gravity is not desired. Saazer-type hops, Styrian Goldings, East Kent Goldings or Fuggles are commonly used. Yeasts prone to moderate production of phenols are often used but fermentation temperatures should be kept moderate to limit this character.","Fairly similar to pale ales from England (Strong Bitter category), typically with a slightly different yeast character and a more varied malt profile. Less yeast character than many other Belgian beers, though.","De Koninck, De Ryck Special, Palm Dobble, Palm Speciale"]
["24C","24C - Bière de Garde",1.06,1.08,1.008,1.016,11.82,37.43,18,28,6,8.5,6,19,1060,1080,1008,1016,"Bière de Garde",1.5,2.2999999999999998,"Belgian Ale","Amber Ale","European Farmhouse Beer","France",1008,1016,"A fairly strong, malt-accentuated, lagered artisanal beer with a range of malt flavors appropriate for the color. All are malty yet dry, with clean flavors and a smooth character.","Prominent malty sweetness, often with a complex, light to moderate intensity toasty-bready-rich malt character. Low to moderate esters. Little to no hop aroma (may be a bit spicy, peppery, or herbal). Paler versions will still be malty but will lack richer, deeper aromatics and may have a bit more hops. Generally quite clean, although stronger versions may have a light, spicy alcohol note as it warms.","Three main variations exist (blond, amber and brown), so color can range from golden-blonde to reddish-bronze to chestnut brown. Clarity is brilliant to fair, although haze is not unexpected in this type of often unfiltered beer. Well-formed head, generally white to off-white (varies by beer color), average persistence. ","Medium to high malt flavor often with a toasty-rich, biscuity, toffee-like or light caramel-sweet character. Malt flavors and complexity tend to increase with beer color. Low to moderate esters and alcohol flavors. Medium-low hop bitterness provides some support, but the balance is always tilted toward the malt. Darker versions will have more of an initial malty-sweet impression than paler versions, but all should be malty in the palate and finish. The malt flavor lasts into the finish, which is medium-dry to dry, never cloying. Low to no hop flavor (spicy, peppery, or herbal), although paler versions can have slightly higher levels of herbal or spicy hop flavor (which can also come from the yeast). Smooth, well-lagered character, even if made with ale yeast. Aftertaste of malt (character appropriate for the color) with some dryness and light alcohol.","Medium to medium-light (lean) body, often with a smooth, creamy-silky character. Moderate to high carbonation. Moderate alcohol warming, but should be very smooth and never hot.","Three main variations are included in the style: the brown (brune), the blond (blonde), and the amber (ambrée). The darker versions will have more malt character, while the paler versions can have more hops (but still are malt-focused beers). A related style is Bière de Mars, which is brewed in March (Mars) for present use and will not age as well. Attenuation rates are in the 80-85% range. Some fuller-bodied examples exist, but these are somewhat rare. Age and oxidation in imports often increases fruitiness, caramel flavors, and adds corked and musty notes; these are all signs of mishandling, not characteristic elements of the style.","Name literally means “beer which has been kept or lagered.” A traditional artisanal ale from Northern France brewed in early spring and kept in cold cellars for consumption in warmer weather. It is now brewed year-round. ","The “cellar” character commonly described in literature is more of a feature of mishandled commercial exports than fresh, authentic products. The somewhat moldy character comes from the corks and/or oxidation in commercial versions, and is incorrectly identified as “musty” or “cellar-like.” Base malts vary by beer color, but usually include pale, Vienna and Munich types. Darker versions will have richer malt complexity and sweetness from crystal-type malts. Sugar may be used to add flavor and aid in the dry finish. Lager or ale yeast fermented at cool ale temperatures, followed by long cold conditioning. Floral, herbal or spicy continental hops.","Related to the Belgian Saison style, the main difference is that the Bière de Garde is rounder, richer, malt-focused, and lacks the spicy, bitter character of a Saison.","Ch’Ti (brown and blond), Jenlain (amber and blond), La Choulette (all 3 versions), St. Amand (brown), Saint Sylvestre 3 Monts (blond), Russian River Perdition"]
["25A","25A - Belgian Blond Ale",1.0620000000000001,1.075,1.008,1.018,7.88,13.79,15,30,6,7.5,4,7,1062,1075,1008,1018,"Belgian Blond Ale",1.9,2.4,"Strong Belgian Ale","Pale Ale","Belgian Ale","Belgium",1008,1018,"A moderate-strength golden ale that has a subtle fruity-spicy Belgian yeast complexity, slightly malty-sweet flavor, and dry finish.","Light earthy or spicy hop nose, along with a lightly grainy-sweet malt character. Shows a subtle yeast character that may include spicy phenolics, perfumy or honey-like alcohol, or yeasty, fruity esters (commonly orange-like or lemony). Light sweetness that may have a slightly sugar-like character. Subtle yet complex.","Light to deep gold color. Generally very clear. Large, dense, and creamy white to off-white head. Good head retention with Belgian lace.","Smooth, light to moderate grainy-sweet malt flavor initially, but finishes medium-dry to dry with some smooth alcohol becoming evident in the aftertaste. Medium hop and alcohol bitterness to balance. Light hop flavor, can be spicy or earthy. Very soft yeast character (esters and alcohols, which are sometimes perfumy or orange/lemon-like). Light spicy phenolics optional. Some lightly caramelized sugar or honey-like sweetness on palate.","Medium-high to high carbonation, can give mouth-filling bubbly sensation. Medium body. Light to moderate alcohol warmth, but smooth. Can be somewhat creamy.","Often has an almost lager-like character, which gives it a cleaner profile in comparison to many other Belgian styles. Belgians use the term Blond, while the French spell it Blonde. Most commercial examples are in the 6.5 – 7% ABV range. Many Trappist or artisanal Belgian beers are called Blond but those are not representative of this style.","Relatively recent development to further appeal to European Pils drinkers, becoming more popular as it is heavily marketed and widely distributed.","Belgian Pils malt, aromatic malts, sugar, Belgian yeast strains that produce complex alcohol, phenolics and perfumy esters, Saazer-type, Styrian Goldings, or East Kent Goldings hops. Spices are not traditionally used, although the ingredients and fermentation by-products may give an impression of spicing (often reminiscent of oranges or lemons). If spices are present, should be a background character only.","Similar strength as a Dubbel, similar character as a Belgian Strong Golden Ale or Tripel, although a bit sweeter and not as bitter.","Affligem Blond, Grimbergen Blond, La Trappe Blond, Leffe Blond, Val-Dieu Blond"]
["25B","25B - Saison",1.048,1.0649999999999999,1.002,1.008,9.85,43.339999999999996,20,35,3.5,9.5,5,22,1048,1065,1002,1008,"Saison",1.9,2.4,"Strong Belgian Ale","Pale Ale","European Farmhouse Beer","Belgium",1002,1008,"Most commonly, a pale, refreshing, highly-attenuated, moderately-bitter, moderate-strength Belgian ale with a very dry finish. Typically highly carbonated, and using non-barley cereal grains and optional spices for complexity, as complements the expressive yeast character that is fruity, spicy, and not overly phenolic. Less common variations include both lower-alcohol and higher-alcohol products, as well as darker versions with additional malt character.","Quite aromatic, with fruity, spicy, and hoppy characteristics evident. The esters can be fairly high (moderate to high), and are often reminiscent of citrus fruits such as oranges or lemons. The hops are low to moderate and are often spicy, floral, earthy, or fruity. Stronger versions can have a soft, spicy alcohol note (low intensity). Spicy notes are typically peppery rather than clove-like, and can be up to moderately-strong (typically yeast-derived). Subtle, complementary herb or spice additions are allowable, but should not dominate. The malt character is typically slightly grainy in character and low in intensity. Darker and stronger versions will have more noticeable malt, with darker versions taking characteristics associated with grains of that color (toasty, biscuity, caramelly, chocolate, etc.). In versions where sourness is present instead of bitterness, some of the sour character can be detected (low to moderate).","Pale versions are often a distinctive pale orange but may be pale golden to amber in color (gold to amber-gold is most common). Darker versions may run from copper to dark brown. Long-lasting, dense, rocky white to ivory head resulting in characteristic Belgian lace on the glass as it fades. Clarity is poor to good, though haze is not unexpected in this type of unfiltered beer. Effervescent.","Medium-low to medium-high fruity and spicy flavors, supported by a low to medium soft malt character, often with some grainy flavors. Bitterness is typically moderate to high, although sourness can be present in place of bitterness (both should not be strong flavors at the same time). Attenuation is extremely high, which gives a characteristic dry finish essential to the style; a Saison should never finish sweet. The fruity character is frequently citrusy (orange or lemon), and the spices are typically peppery. Allow for a range of balance in the fruity-spicy characteristics; this is often driven by the yeast selection. Hop flavor is low to moderate, and generally spicy or earthy in character. The balance is towards the fruity, spicy, hoppy character, with any bitterness or sourness not overwhelming these flavors. Darker versions will have more malt character, with a range of flavors derived from darker malts (toasty, bready, biscuity, chocolate, etc.) that support the fruity-spicy character of the beer (roasted flavors are not typical). Stronger versions will have more malt flavor in general, as well as a light alcohol impression. Herbs and spices are completely optional, but if present should be used in moderation and not detract from the yeast character. The finish is very dry and the aftertaste is typically bitter and spicy. The hop bitterness can be restrained, although it can seem accentuated due to the high attenuation levels.","Light to medium body. Alcohol sensation varies with strength, from none in table version to light in standard versions, to moderate in super versions. However, any warming character should be fairly low. Very high carbonation with an effervescent quality. There is enough prickly acidity on the tongue to balance the very dry finish. In versions with sourness, a low to moderate tart character can add a refreshing bite, but not be puckering (optional). ","Variations exist in strength and color, but they all have similar characteristics and balance, in particularly the refreshing, highly-attenuated, dry character with high carbonation. There is no correlation between strength and color. The balance can change somewhat with strength and color variations, but the family resemblance to the original artisanal ale should be evident. Pale versions are likely to be more bitter and have more hop character, while darker versions tend to have more malt character and sweetness, yielding a more balanced presentations. Stronger versions often will have more malt flavor, richness, and body simply due to their higher gravity. Although they tend to be very well-attenuated, they may not be perceived to be as dry as standard-strength saisons due to their strength. The Saison yeast character is a must, although maltier and richer versions will tend to mask this character more. Often called Farmhouse ales in the US, but this term is not common in Europe where they are simply part of a larger grouping of artisanal ales. ","A provision ale originally brewed in Wallonia, the French-speaking part of Belgium, for consumption during the active farming season. Originally a lower-alcohol product so as to not debilitate field workers, but tavern-strength products also existed. Higher-strength and different-colored products appeared after WWII. The best known modern saison, Saison Dupont, was first produced in the 1920s. Originally a rustic, artisanal ale made with local farm-produced ingredients, it is now brewed mostly in larger breweries yet retains the image of its humble origins.","Not typically spiced, with the yeast, hops and grain providing the character; but spices are allowed if they provide a complementary character. Continental base malts are typical, but the grist frequently contains other grains such as wheat, oats, rye, or spelt. Adjuncts such as sugar and honey can also serve to add complexity and dry out the beer. Darker versions will typically use richer, darker malts, but not typically roasted types. Saazer-type, Styrian or East Kent Golding hops are commonly used. A wide range of herbs or spices can add complexity and uniqueness, but should always meld well with the yeast and hop character. Brettanomyces is not typical for this style; Saisons with Brett should be entered in the American Wild Ale category.","At standard strengths and pale color (the most common variety), like a more highly-attenuated, hoppy, and bitter Belgian blond ale with a stronger yeast character. At super strength and pale color, similar to a Belgian tripel, but often with more of a grainy, rustic quality and sometimes with a spicier yeast character.","Ellezelloise Saison, Fantôme Saison, Lefebvre Saison 1900, Saison Dupont Vieille Provision, Saison de Pipaix, Saison Regal, Saison Voisin,  Boulevard Tank 7 Farmhouse Ale",null,null,null,"\n"]
["25C","25C - Belgian Golden Strong Ale",1.07,1.095,1.0049999999999999,1.016,5.91,11.82,22,35,7.5,10.5,3,6,1070,1095,1005,1016,"Belgian Golden Strong Ale",1.9,2.4,"Strong Belgian Ale","Strong Ale","Belgian Strong Ale","Belgium",1005,1016,"A pale, complex, effervescent, strong Belgian-style ale that is highly attenuated and features fruity and hoppy notes in preference to phenolics.","Complex with significant fruity esters, moderate spiciness and low to moderate alcohol and hop aromas. Esters are reminiscent of lighter fruits such as pears, oranges or apples. Moderate to moderately low spicy, peppery phenols. A low to moderate yet distinctive perfumy, floral hop character is often present. Alcohols are soft, spicy, perfumy and low-to-moderate in intensity. No hot alcohol or solventy aromas. The malt character is light and slightly grainy-sweet to nearly neutral.","Yellow to medium gold in color. Good clarity. Effervescent. Massive, long-lasting, rocky, often beady, white head resulting in characteristic Belgian lace on the glass as it fades.","Marriage of fruity, spicy and alcohol flavors supported by a soft malt character. Esters are reminiscent of pears, oranges or apples. Low to moderately low phenols are peppery in character. A low to moderate spicy hop character is often present. Alcohols are soft and spicy, and are low-to-moderate in intensity. Bitterness is typically medium to high from a combination of hop bitterness and yeast-produced phenolics. Substantial carbonation and bitterness leads to a dry finish with a low to moderately bitter aftertaste. ","Very highly carbonated; effervescent. Light to medium body, although lighter than the substantial gravity would suggest. Smooth but noticeable alcohol warmth. No hot alcohol or solventy character. ","References to the devil are included in the names of many commercial examples of this style, referring to their potent alcoholic strength and as a tribute to the original example (Duvel). The best examples are complex and delicate. High carbonation helps to bring out the many flavors and to increase the perception of a dry finish. Traditionally bottle-conditioned (or refermented in the bottle).","Originally developed by the Moortgat brewery after WWI as a response to the growing popularity of Pilsner beers.","Pilsner malt with substantial sugary adjuncts. Saazer-type hops or Styrian Goldings are commonly used. Belgian yeast strains are used – those that produce fruity esters, spicy phenolics and higher alcohols – often aided by slightly warmer fermentation temperatures. Fairly soft water. Spicing is not traditional; if present, should be a background character only.","Strongly resembles a Tripel, but may be even paler, lighter-bodied and even crisper and drier; the drier finish and lighter body also serves to make the assertive hopping and yeast character more prominent. Tends to use yeast that favor ester development (particularly pome fruit) over spiciness in the balance.","Brigand, Delirium Tremens, Dulle Teve, Duvel, Judas, Lucifer, Piraat, Russian River Damnation"]
["26A","26A - Trappist Single",1.044,1.054,1.004,1.01,5.91,9.85,25,45,4.8,6,3,5,1044,1054,1004,1010,"Trappist Single",1.9,2.4,"Trappist Ale","Pale Ale","Belgian Ale","Belgium",1004,1010,"A pale, bitter, highly attenuated and well carbonated Trappist ale, showing a fruity-spicy Trappist yeast character, a spicy-floral hop profile, and a soft, supportive grainy-sweet malt palate. ","Medium-low to medium-high Trappist yeast character, showing a fruity-spicy character along with medium-low to medium spicy or floral hops, occasionally enhanced by light herbal/citrusy spice additions. Low to medium-low grainy-sweet malt backdrop, which may have a light honey or sugar quality. Fruit expression can vary widely (citrus, pome fruit, stone fruit). Light spicy, yeast-driven phenolics found in the best examples. Bubblegum inappropriate.","Pale yellow to medium gold color. Generally good clarity, with a moderate-sized, persistent, billowy white head with characteristic lacing.","Fruity, hoppy, bitter, and dry. Initial malty-sweet impression, with a grainy-sweet soft malt palate, and a dry, hoppy finish. The malt may have a light honeyed biscuit or cracker impression. Moderate spicy or floral hop flavor. Esters can be citrus (orange, lemon, grapefruit), pome fruit (apple, pear), or stone fruit (apricot, peach). Light to moderate spicy, peppery, or clove phenolics. Bitterness rises towards the crisp, dry finish, with an aftertaste of light malt, moderate hops and yeast character.","Medium-light to medium body. Smooth. Medium-high to high carbonation, can be somewhat prickly. Should not have noticeable alcohol warmth.","Often not labeled or available outside the monastery, or infrequently brewed. Might also be called monk’s beer or Brother’s beer. Highly attenuated, generally 85% or higher.","While Trappist breweries have a tradition of brewing a lower-strength beer as a monk’s daily ration, the bitter, pale beer this style describes is a relatively modern invention reflecting current tastes. Westvleteren first brewed theirs in 1999, but replaced older lower-gravity products.","Pilsner malt, Belgian Trappist yeast, Saazer-type hops.","Like a top-fermented Belgian/Trappist interpretation of a German Pils – pale, hoppy, and well-attenuated, but showing prototypical Belgian yeast character. Has less sweetness, higher attenuation, less character malt, and is more hop-centered than a Belgian Pale Ale. More like a much smaller, more highly hopped tripel than a smaller Belgian Blond Ale.","Achel 5° Blond, St. Bernardus Extra 4, Westmalle Extra, Westvleteren Blond"]
["26B","26B - Belgian Dubbel",1.0620000000000001,1.075,1.008,1.018,19.7,33.49,15,25,6,7.6,10,17,1062,1075,1008,1018,"Belgian Dubbel",1.9,2.4,"Trappist Ale","Amber Ale","Belgian Ale","Belgium",1008,1018,"A deep reddish-copper, moderately strong, malty, complex Trappist ale with rich malty flavors, dark or dried fruit esters, and light alcohol blended together in a malty presentation that still finishes fairly dry.","Complex, rich-sweet malty aroma, possibly with hints of chocolate, caramel and/or toast (but never roasted or burnt aromas). Moderate fruity esters (usually including raisins and plums, sometimes also dried cherries). Esters sometimes include banana or apple. Spicy phenols and higher alcohols are common (may include light clove and spice, peppery, rose-like and/or perfumy notes). Spicy qualities can be moderate to very low. Alcohol, if present, is soft and never hot or solventy. Low to no spicy, herbal, or floral hop aroma, typically absent. The malt is most prominent in the balance with esters and a touch of alcohol in support, blending together for a harmonious presentation. ","Dark amber to copper in color, with an attractive reddish depth of color. Generally clear. Large, dense, and long-lasting creamy off-white head.","Similar qualities as aroma. Rich, complex medium to medium-full rich-sweet malt flavor on the palate yet finishes moderately dry. Complex malt, ester, alcohol and phenol interplay (raisiny flavors are common; dried fruit flavors are welcome; clove or pepper spiciness is optional). Balance is always toward the malt. Medium-low bitterness that doesn’t persist into the aftertaste. Low spicy, floral, or herbal hop flavor is optional and not usually present. ","Medium-full body. Medium-high carbonation, which can influence the perception of body. Low alcohol warmth. Smooth, never hot or solventy.","Most commercial examples are in the 6.5 – 7% ABV range. Traditionally bottle-conditioned (or refermented in the bottle).","Originated at monasteries in the Middle Ages, and was revived in the mid-1800s after the Napoleonic era.","Belgian yeast strains prone to production of higher alcohols, esters, and phenolics are commonly used. Impression of complex grain bill, although traditional versions are typically Belgian Pils malt with caramelized sugar syrup or other unrefined sugars providing much of the character. Saazer-type, English-type or Styrian Goldings hops commonly used. No spices are traditionally used, although restrained use is allowable (background strength only).","Should not be as malty as a bock and should not have crystal malt-type sweetness. Similar in strength and balance as a Belgian Blond, but with a richer malt and ester profile. Less strong and intense as a Belgian Dark Strong Ale.","Affligem Dubbel, Chimay Première, Corsendonk Pater, Grimbergen Double, La Trappe Dubbel, St. Bernardus Pater 6, Trappistes Rochefort 6, Westmalle Dubbel"]
["26C","26C - Belgian Tripel",1.075,1.085,1.008,1.014,8.8650000000000002,13.79,20,40,7.5,9.5,4.5,7,1075,1085,1008,1014,"Belgian Tripel",1.9,2.4,"Trappist Ale","Strong Ale","Belgian Strong Ale","Belgium",1008,1014,"A pale, somewhat spicy, dry, strong Trappist ale with a pleasant rounded malt flavor and firm bitterness. Quite aromatic, with spicy, fruity, and light alcohol notes combining with the supportive clean malt character to produce a surprisingly drinkable beverage considering the high alcohol level.","Complex bouquet with moderate to significant spiciness, moderate fruity esters and low alcohol and hop aromas. Generous spicy, peppery, sometimes clove-like phenols. Esters are often reminiscent of citrus fruits such as oranges, but may sometimes have a slight banana character. A low yet distinctive spicy, floral, sometimes perfumy hop character is usually found. Alcohols are soft, spicy and low in intensity. The malt character is light, with a soft, slightly grainy-sweet or slightly honey-like impression. The best examples have a seamless, harmonious interplay between the yeast character, hops, malt, and alcohol.","Deep yellow to deep gold in color. Good clarity. Effervescent. Long-lasting, creamy, rocky, white head resulting in characteristic Belgian lace on the glass as it fades.","Marriage of spicy, fruity and alcohol flavors supported by a soft, rounded grainy-sweet malt impression, occasionally with a very light honey note. Low to moderate phenols are peppery in character. Esters are reminiscent of citrus fruit such as orange or sometimes lemon, and are low to moderate. A low to moderate spicy hop character is usually found. Alcohols are soft, spicy, and low in intensity. Bitterness is typically medium to high from a combination of hop bitterness and yeast-produced phenolics. Substantial carbonation and bitterness lends a dry finish with a moderately bitter aftertaste with substantial spicy-fruity yeast character. The grainy-sweet malt flavor does not imply any residual sweetness.","Medium-light to medium body, although lighter than the substantial gravity would suggest. Highly carbonated. The alcohol content is deceptive, and has little to no obvious warming sensation. Always effervescent.","High in alcohol but does not taste strongly of alcohol. The best examples are sneaky, not obvious. High carbonation and attenuation helps to bring out the many flavors and to increase the perception of a dry finish. Most Trappist versions have at least 30 IBUs and are very dry. Traditionally bottle-conditioned (or refermented in the bottle).","Originally popularized by the Trappist monastery at Westmalle.","Pilsner malt, typically with pale sugar adjuncts. Saazer-type hops or Styrian Goldings are commonly used. Belgian yeast strains are used – those that produce fruity esters, spicy phenolics and higher alcohols – often aided by slightly warmer fermentation temperatures. Spice additions are generally not traditional, and if used, should be a background character only. Fairly soft water.","May resemble a Belgian Golden Strong Ale but slightly darker and somewhat fuller-bodied, with more emphasis on phenolics and less on esters. Usually has a more rounded malt flavor but should never be sweet.","Affligem Tripel, Chimay Cinq Cents, La Rulles Tripel, La Trappe Tripel, St. Bernardus Tripel, Unibroue La Fin Du Monde, Val-Dieu Triple, Watou Tripel, Westmalle Tripel"]
["26D","26D - Belgian Dark Strong Ale",1.075,1.1100000000000001,1.01,1.024,23.64,43.339999999999996,20,35,8,12,12,22,1075,1110,1010,1024,"Belgian Dark Strong Ale",1.9,2.4,"Trappist Ale","Strong Ale","Belgian Strong Ale","Belgium",1010,1024,"A dark, complex, very strong Belgian ale with a delicious blend of malt richness, dark fruit flavors, and spicy elements. Complex, rich, smooth and dangerous.","Complex, with a rich-sweet malty presence, significant esters and alcohol, and an optional light to moderate spiciness. The malt is rich and strong, and can have a deep bready-toasty quality often with a deep caramel complexity. The fruity esters are strong to moderately low, and can contain raisin, plum, dried cherry, fig or prune notes. Spicy phenols may be present, but usually have a peppery quality not clove-like; light vanilla is possible. Alcohols are soft, spicy, perfumy and/or rose-like, and are low to moderate in intensity. Hops are not usually present (but a very low spicy, floral, or herbal hop aroma is acceptable). No dark/roast malt aroma. No hot alcohols or solventy aromas.","Deep amber to deep coppery-brown in color (dark in this context implies more deeply colored than golden). Huge, dense, moussy, persistent cream- to light tan-colored head. Can be clear to somewhat hazy.","Similar to aroma (same malt, ester, phenol, alcohol, and hop comments apply to flavor as well). Moderately malty-rich on the palate, which can have a sweet impression if bitterness is low. Usually moderately dry to dry finish, although may be up to moderately sweet. Medium-low to moderate bitterness; alcohol provides some of the balance to the malt. Generally malty-rich balance, but can be fairly even with bitterness. The complex and varied flavors should blend smoothly and harmoniously. The finish should not be heavy or syrupy.","High carbonation but not sharp. Smooth but noticeable alcohol warmth. Body can range from medium-light to medium-full and creamy. Most are medium-bodied.","Authentic Trappist versions tend to be drier (Belgians would say more digestible) than Abbey versions, which can be rather sweet and full-bodied. Traditionally bottle-conditioned (or refermented in the bottle). Sometimes known as a Trappist Quadruple, most are simply known by their strength or color designation.","Most versions are unique in character reflecting characteristics of individual breweries, produced in limited quantities and often highly sought-after.","Belgian yeast strains prone to production of higher alcohols, esters, and sometimes phenolics are commonly used. Impression of a complex grain bill, although many traditional versions are quite simple, with caramelized sugar syrup or unrefined sugars and yeast providing much of the complexity. Saazer-type, English-type or Styrian Goldings hops commonly used. Spices generally not used; if used, keep subtle and in the background. ","Like a larger dubbel, with a fuller body and increased malt richness. Not as bitter or hoppy as a tripel, but of similar strength.","Achel Extra Brune, Boulevard The Sixth Glass, Chimay Grande Réserve, Gouden Carolus Grand Cru of the Emperor, Rochefort 8 & 10, St. Bernardus Abt 12, Westvleteren 12"]
["27A","27A - Gose",1.036,1.056,1.006,1.01,5.91,7.88,5,12,4.2,4.8,3,4,1036,1056,1006,1010,"Gose",2.5,4,"Historical Beer","Wheat Beer","German Sour Ale","Germany",1006,1010,"A highly-carbonated, tart and fruity wheat ale with a restrained coriander and salt character and low bitterness. Very refreshing, with bright flavors and high attenuation.","Light to moderately fruity aroma of pome fruit. Light sourness, slightly sharp. Noticeable coriander, which can have an aromatic lemony quality, and an intensity up to moderate. Light bready, doughy, yeasty character like uncooked sourdough bread. The acidity and coriander can give a bright, lively impression. The salt may be perceived as a very light, clean sea breeze character or just a general freshness, if noticeable at all.","Unfiltered, with a moderate to full haze. Moderate to tall sized white head with tight bubbles and good retention. Effervescent. Medium yellow color.","Moderate to restrained but noticeable sourness, like a squeeze of lemon in iced tea. Moderate bready/doughy malt flavor. Light to moderate fruity character of pome fruit, stone fruit, or lemons. Light to moderate salt character, up to the threshold of taste; the salt should be noticeable (particularly in the initial taste) but not taste overtly salty. Low bitterness, no hop flavor. Dry, fully-attenuated finish, with acidity not hops balancing the malt. Acidity can be more noticeable in the finish, and enhance the refreshing quality of the beer. The acidity should be balanced, not forward (although historical versions could be very sour).","High to very high carbonation, effervescent. Medium-light to medium-full body. Salt may give a slightly tingly, mouthwatering quality, if perceived at all. The yeast and wheat can give it a little body, but it shouldn’t have a heavy feel.","Served in traditional cylindrical glasses. Historical versions may have been more sour than modern examples due to spontaneous fermentation, and may be blended with syrups as is done with Berliner Weisse, or Kümmel, a liqueur flavored with caraway, cumin, and fennel. Modern examples are inoculated with lactobacillus, and are more balanced and generally don’t need sweetening. Pronounced GOH-zeh.","Minor style associated with Leipzig but originating in the Middle Ages in the town of Goslar on the Gose River. Documented to have been in Leipzig by 1740. Leipzig was said to have 80 Gose houses in 1900. Production declined significantly after WWII, and ceased entirely in 1966. Modern production was revived in the 1980s, but the beer is not widely available. ","Pilsner and wheat malt, restrained use of salt and coriander seed, lactobacillus. The coriander should have a fresh, citrusy (lemon or bitter orange), bright note, and not be vegetal, celery-like, or ham-like. The salt should have a sea salt or fresh salt character, not a metallic, iodine note.","Perceived acidity is not as intense as Berliner Weisse or Gueuze. Restrained use of salt, coriander, and lactobacillus – should not taste overtly salty. Coriander aroma can be similar to a witbier. Haziness similar to a Weissbier.","Anderson Valley Gose, Bayerisch Bahnhof Leipziger Gose, Döllnitzer Ritterguts Gose"]
["27A","27A - Kentucky Common",1.044,1.0549999999999999,1.01,1.018,21.669999999999998,39.4,15,30,4,5.5,11,20,1044,1055,1010,1018,"Kentucky Common",null,null,"Historical Beer","Amber Ale","Indigenous American Beer","United States",1010,1018,"A darker-colored, light-flavored, malt-accented beer with a dry finish and interesting character malt flavors. Refreshing due to its high carbonation and mild flavors, and highly sessionable due to being served very fresh and with restrained alcohol levels.","Low to medium grainy, corn-like or sweet maltiness with a low toast, biscuity-grainy, bready, or caramel malt accent. Medium to moderately-low hop aroma, usually floral or spicy in character. Clean fermentation character, with possible faint berry ester. Low levels of DMS are acceptable. No sourness. Malt-forward in the balance.","Amber-orange to light brown in color. Typically clear, but may have some light haze due to limited conditioning. Foam stand may not be long lasting, and is usually white to beige in color.","Moderate grainy-sweet maltiness with low to medium-low caramel, toffee, bready, and/or biscuity notes. Generally light palate flavors typical of adjunct beers; a low grainy, corn-like sweetness is common. Medium to low floral or spicy hop flavor. Medium to low hop bitterness, which should neither be coarse nor have a harsh aftertaste. May exhibit light fruitiness. Balance in the finish is towards the malt. May have a lightly flinty or minerally-sulfate flavor in the finish. The finish is fairly dry, including the contributions of roasted grains and minerals. No sourness.","Medium to medium-light body with a relatively soft mouthfeel. Highly carbonated. Can have a creamy texture.","Modern characterizations of the style often mention a lactic sourness or sour mashing, but extensive brewing records from the larger breweries at the turn of the century have no indication of long acid rests, sour mashing, or extensive conditioning. This is likely a modern homebrewer invention, based on the supposition that since indigenous Bourbon distillers used a sour mash, beer brewers must also have used this process. No contemporaneous records indicate sour mashing or that the beer had a sour profile; rather the opposite, that the beer was brewed as an inexpensive, present-use ale. Enter soured versions in American Wild Ale.","A true American original style, Kentucky Common was almost exclusively produced and sold around the Louisville Kentucky metropolitan area from some time after the Civil War up to Prohibition. Its hallmark was that it was inexpensive and quickly produced, typically 6 to 8 days from mash to delivery. The beer was racked into barrels while actively fermenting (1.020 – 1.022) and tightly bunged to allow carbonation in the saloon cellar. There is some speculation that it was a variant of the lighter common or cream ale produced throughout much of the East prior to the Civil War and that the darker grains were added by the mostly Germanic brewers to help acidify the typical carbonate water of the Louisville area, or that they had a preference for darker colored beers. Up until the late 19th century, Kentucky Common was not brewed in the summer months unless cellars, usually used for malting, were used for fermentation. With the advent of ice machines, the larger breweries were able to brew year round. In the period from 1900 to prohibition, about 75% of the beer sold in the Louisville area was Kentucky Common. With prohibition, the style died completely as the few larger breweries that survived were almost exclusively lager producers.","Six-row barley malt was used with 35% corn grits to dilute the excessive protein levels along with 1 to 2% each caramel and black malt. Native American hops, usually about .2 pounds per barrel of Western hops for bittering and a similar amount of New York hops (such as Clusters) for flavor (15 minutes prior to knock out). Imported continental Saazer-type hops (.1 pounds per barrel) were added at knock out for aroma. Water in the Louisville area was typically moderate to high in carbonates. Mash water was often pre-boiled to precipitate the carbonate and Gypsum was commonly added. Considering the time from mash in to kegging for delivery was typically 6 to 8 days, clearly aggressive top-fermenting yeasts was used.","Like a darker-colored cream ale emphasizing corn, but with some light character malt flavor. Malt flavors and balance are probably closest to modern adjunct-driven international amber or dark lagers, Irish red ales, or Belgian pale ales.","Apocalypse Brew Works Ortel’s 1912"]
["27A","27A - Lichtenhainer",1.032,1.04,1.004,1.008,5.91,11.82,5,12,3.5,4.7,3,6,1032,1040,1004,1008,"Lichtenhainer",null,null,"Historical Beer","Wheat Beer","European Smoked Beer","Germany",1004,1008,"A sour, smoked, lower-gravity historical German wheat beer. Complex yet refreshing character due to high attenuation and carbonation, along with low bitterness and moderate sourness. ","Moderately strong fresh smoky aroma, light hints of sourness, medium-low fruity esters, possibly apples or lemons, moderate bready-grainy malt. The smoke character is stronger than the bready notes, and the smoke has a ‘dry’ character, like the remnants of an old fire, not a ‘greasy’ smoke. ","Tall off-white head, rocky and persistent. Deep yellow to light gold color. Fair clarity, may be somewhat hazy.","Moderately strong fruity flavor, possibly lemons or apples. Moderate intensity, clean lactic tartness (no funk). Similar smoky character as aroma (dry wood fire), medium strength. Dry finish, with acidity and smoke in the aftertaste. Low bitterness; the acidity is providing the balance, not hops. Fresh, clean palate and slightly puckery aftertaste. The wheat character is on the low side; the smoke and acidity are more prominent in the balance. The lemony-tart/green apple flavor is strongest in the finish, with smoke a close second. Complex.","Tingly acidity. High carbonation. Medium to medium-light body.","Served young. Smoke and sour is an unusual combination that is not for everyone.","Originating in Lichtenhain, in Thüringen (central Germany). Height of popularity was towards the end of the 1800s, and was widely available throughout Thüringen. Like a pre-1840 Berliner Weisse.","Smoked barley malt, wheat malt, lactobacillus, top-fermenting yeast. Grists vary, but the wheat would typically be 30-50%.","In the same general historical lower-alcohol top-fermenting central European wheat beer family as Gose, Grodziskie, and Berliner weisse, has elements of all of them but having its own unique balance – sour and smoke is not found in any of the other beers. Not as acidic as Berliner weisse, probably more like a smoked Gose without coriander and salt, or a Grodziskie with Gose-like acidity.","none"]
["27A","27A - London Brown Ale",1.0329999999999999,1.038,1.012,1.0149999999999999,43.339999999999996,68.95,15,20,2.8,3.6,22,35,1033,1038,1012,1015,"London Brown Ale",null,null,"Historical Beer","Brown Ale",null,"England",1012,1015,"A luscious, sweet, malt-oriented dark brown ale, with caramel and toffee malt complexity and a sweet finish.","Moderate malty-sweet aroma, often with a rich, caramel or toffee-like character. Low to medium fruity esters, often dark fruit like plums. Very low to no hop aroma, earthy or floral qualities.","Medium to very dark brown color, but can be nearly black. Nearly opaque, although should be relatively clear if visible. Low to moderate off-white to tan head.","Deep, caramel or toffee-like malty and sweet flavor on the palate and lasting into the finish. Hints of biscuit and coffee are common. Some fruity esters can be present (typically dark fruit); relatively clean fermentation profile for an English ale. Low hop bitterness. Hop flavor is low to non-existent, possibly earthy or floral in character. Moderately-low to no perceivable roasty or bitter black malt flavor. Moderately sweet finish with a smooth, malty aftertaste. May have a sugary-sweet flavor. ","Medium body, but the residual sweetness may give a heavier impression. Medium-low to medium carbonation. Quite creamy and smooth in texture, particularly for its gravity.","Increasingly rare; Mann’s has over 90% market share in Britain, but in an increasingly small segment. Always bottled. Frequently used as a sweet mixer with cask mild and bitter in pubs. Commercial versions can be pasteurized and back-sweetened, which gives more of a sugary-sweet flavor.","Developed by Mann’s as a bottled product in 1902. Claimed at the time to be “the sweetest beer in London.” Pre-WWI versions were around 5% ABV, but same general balance. Declined in popularity in second half of 20th century, and now nearly extinct.","English pale ale malt as a base with a healthy proportion of darker caramel malts and often some roasted (black) malt and wheat malt (this is Mann’s traditional grist – others can rely on dark sugars for color and flavor). Moderate to high carbonate water. English hop varieties are most authentic, though with low flavor and bitterness almost any type could be used. Post-fermentation sweetening with lactose or artificial sweeteners, or sucrose (if pasteurized).","May seem somewhat like a less roasty version of a sweet stout (and lower-gravity, at least for US sweet stout examples) or a sweet version of a dark mild.","Harveys Bloomsbury Brown Ale, Mann's Brown Ale"]
["27A","27A - Piwo Grodziskie",1.028,1.032,1.006,1.012,5.91,11.82,20,35,2.5,3.3,3,6,1028,1032,1006,1012,"Piwo Grodziskie",null,null,"Historical Beer","Wheat Beer","European Smoked Beer","Poland",1006,1012,"A low-gravity, highly-carbonated, light-bodied ale combining an oak-smoked flavor with a clean hop bitterness. Highly sessionable.","Low to moderate oak wood smoke is the most prominent aroma component, but can be subtle and hard to detect. A low spicy, herbal, or floral hop aroma is typically present, and should be lower than or equal to the smoke in intensity. Hints of grainy wheat are also detected in the best examples. The aroma is otherwise clean, although light pome fruit esters (especially ripe red apple or pear) are welcome. No acidity. Slight water-derived sulfury notes may be present.","Pale yellow to medium gold in color with excellent clarity. A tall, billowy, white, tightly-knit head with excellent retention is distinctive. Murkiness is a fault.","Moderately-low to medium oak smoke flavor up front which carries into the finish; the smoke can be stronger in flavor than in aroma. The smoke character is gentle, should not be acrid, and can lend an impression of sweetness. A moderate to strong bitterness is readily evident which lingers through the finish. The overall balance is toward bitterness. Low but perceptible spicy, herbal, or floral hop flavor. Low grainy wheat character in the background. Light pome fruit esters (red apple or pear) may be present. Dry, crisp finish. No sourness.","Light in body, with a crisp and dry finish. Carbonation is quite high and can add a slight carbonic bite or prickly sensation. No noticeable alcohol warmth. ","Pronounced in English as “pivo grow-JEES-kee-uh” (meaning: Grodzisk beer). Known as Grätzer (pronounced “GRATE-sir”) in German-speaking countries, and in some beer literature. Traditionally made using a multi-step mash, a long boil (~2 hours), and multiple strains of ale yeast. The beer is never filtered but Isinglass is used to clarify before bottle conditioning. Traditionally served in tall conical glassware to accommodate the vigorous foam stand. ","Developed as a unique style centuries ago in the Polish city of Grodzisk (known as Grätz when ruled by Prussia and Germany). Its fame and popularity rapidly extended to other parts of the world in the late 19th and early 20th century. Regular commercial production declined after WWII and ceased altogether in the early-mid 1990s. This style description describes the traditional version during its period of greatest popularity.","Grain bill usually consists entirely of oak-smoked wheat malt. Oak-smoked wheat malt has a different (and less intense) smoke character than German beechwood-smoked barley malt; it has a drier, crisper, leaner quality – a bacon/ham smoke flavor is inappropriate. Saazer-type hops (Polish, Czech or German), moderate hardness sulfate water, and a relatively clean and attenuative continental ale yeast fermented at moderate ale temperatures are traditional. German hefeweizen yeast or other strains with a phenol or strong ester character are inappropriate.","Similar in strength to a Berliner Weisse, but never sour. Has a smoked character but less intense than in a Rauchbier.","none"]
["27A",{"$f":"A98&\" - \"&S98","v":"27A - Pre-Prohibition Lager"},1.044,1.06,1.01,1.0149999999999999,5.91,11.82,25,40,4.5,6,3,6,1044,1060,1010,1015,"Pre-Prohibition Lager",null,null,"Historical Beer","Pilsner","Pilsner","United States",1010,1015,"A clean, refreshing, but bitter pale lager, often showcasing a grainy-sweet corn flavor. All malt or rice-based versions have a crisper, more neutral character. The higher bitterness level is the largest differentiator between this style and most modern mass-market pale lagers, but the more robust flavor profile also sets it apart.","Low to medium grainy, corn-like or sweet maltiness may be evident (although rice-based beers are more neutral). Medium to moderately high hop aroma, with a range of character from rustic to floral to herbal/spicy; a fruity or citrusy modern hop character is inappropriate. Clean lager character. Low DMS is acceptable. May show some yeast character, as with modern American lagers; allow for a range of subtle supporting yeast notes.","Yellow to deep gold color. Substantial, long lasting white head. Bright clarity.","Medium to medium-high maltiness with a grainy flavor, and optionally a corn-like roundness and impression of sweetness. Substantial hop bitterness stands up to the malt and lingers through the dry finish. All malt and rice-based versions are often crisper, drier, and generally lack corn-like flavors. Medium to high hop flavor, with a rustic, floral, or herbal/spicy character. Medium to high hop bitterness, which should neither be overly coarse nor have a harsh aftertaste. Allow for a range of lager yeast character, as with modern American lagers, but generally fairly neutral.","Medium body with a moderately rich, creamy mouthfeel. Smooth and well-lagered. Medium to high carbonation levels.","The classic American Pilsner was brewed both pre-Prohibition and post-Prohibition with some differences. OGs of 1.050–1.060 would have been appropriate for pre-Prohibition beers while gravities dropped to 1.044–1.048 after Prohibition. Corresponding IBUs dropped from a pre-Prohibition level of 30–40 to 25–30 after Prohibition.","A version of Pilsner brewed in the USA by immigrant German brewers who brought the process and yeast with them, but who had to adapt their recipes to work with native hops and malt. This style died out after Prohibition but was resurrected by homebrewers in the 1990s. Few commercial versions are made, so the style still remains mostly a homebrew phenomenon.","Six-row barley with 20% to 30% flaked maize (corn) or rice to dilute the excessive protein levels; modern versions may be all malt. Native American hops such as Clusters, traditional continental hops, or modern noble-type crosses are also appropriate. Modern American hops such as Cascade are inappropriate. Water with a high mineral content can lead to an unpleasant coarseness in flavor and harshness in aftertaste. A wide range of lager yeast character can be exhibited, although modern versions tend to be fairly clean.","Similar balance and bitterness as modern Czech Premium Pale Lagers, but exhibiting native American grains and hops from the era before US Prohibition. More robust, bitter, and flavorful than modern American pale lagers, and often with higher alcohol.","Anchor California Lager, Coors Batch 19, Little Harpeth Chicken Scratch"]
["27A","27A - Pre-Prohibition Porter",1.046,1.06,1.01,1.016,35.46,59.1,20,30,4.5,6,18,30,1046,1060,1010,1016,"Pre-Prohibition Porter",null,null,"Historical Beer","Porter","Dark American Beer","United States",1010,1016,"An American adaptation of English Porter using American ingredients, including adjuncts.","Base grainy malt aroma with low levels of dark malt (slight burnt or chocolate notes). Low hop aroma. Low to moderate low levels of DMS acceptable. May show low levels of caramel and biscuit aroma. No to very low esters. Light adjunct (licorice, molasses) aroma acceptable. Diacetyl low to none. Clean lager profile acceptable.","Medium to dark brown, though some examples can be nearly black in color, with ruby or mahogany highlights. Relatively clear. Light to medium tan head which will persist in the glass.","Grainy base malt flavor, with low levels of chocolate or burnt black malt notes, along with low levels of caramel, biscuit, licorice, and toast notes. Corn/DMS flavor acceptable at low to moderate levels. American hop bitterness low to moderate and American hop flavor low to none. Balance is typically even between malt and hops, with a moderate dry finish.","Medium light to medium body, moderate carbonation, low to moderate creaminess. May have a slight astringency from the dark malts.","Also sometimes known as Pennsylvania Porter or East Coast Porter.","Commercially brewed in Philadelphia during the revolutionary period, the beer gained wide acceptance in the newly formed mid-Atlantic states, and was endorsed by President George Washington.","Two and six row malt (or a combination of both) are used, along with low percentages of dark malts including black, chocolate, and brown malt (roasted barley is not typically used). Adjuncts are acceptable, including corn, brewers licorice, molasses, and porterine. More historical versions will have up to twenty percent adjuncts. Lager or ale yeast. Emphasis on historical or traditional American bittering hops (Cluster, Willamette, Cascade), though finishing and flavor hops may vary.","Smoother and less hoppy-bitter than a (modern) American Porter, less caramelly than an English Porter with more of an adjunct/lager character.","Stegmaier Porter, Yuengling Porter"]
["27A","27A - Roggenbier",1.046,1.056,1.01,1.014,27.58,37.43,10,20,4.5,6,14,19,1046,1056,1010,1014,"Roggenbier",null,null,"Historical Beer","Wheat Beer","Wheat Beer","Germany",1010,1014,"A dunkelweizen made with rye rather than wheat, but with a greater body and light finishing hops.","Light to moderate spicy rye aroma intermingled with light to moderate weizen yeast aromatics (spicy clove and fruity esters, either banana or citrus). Light spicy, floral, or herbal hops are acceptable.","Light coppery-orange to very dark reddish or coppery-brown color. Large creamy off-white to tan head, quite dense and persistent (often thick and rocky). Cloudy, hazy appearance.","Grainy, moderately-low to moderately-strong spicy rye flavor, often having a hearty flavor reminiscent of rye or pumpernickel bread. Medium to medium-low bitterness allows an initial malt sweetness (sometimes with a bit of caramel) to be tasted before yeast and rye character takes over. Low to moderate weizen yeast character (banana, clove), although the balance can vary. Medium-dry, grainy finish with a lightly bitter (from rye) aftertaste. Low to moderate spicy, herbal, or floral hop flavor acceptable, and can persist into aftertaste.","Medium to medium-full body. High carbonation. Moderately creamy.","Rye is a huskless grain and is difficult to mash, often resulting in a gummy mash texture that is prone to sticking. Rye has been characterized as having the most assertive flavor of all cereal grains. It is inappropriate to add caraway seeds to a roggenbier (as some American brewers do); the rye character is traditionally from the rye grain only.","A specialty German rye beer originally brewed in Regensburg, Bavaria. Never a widely popular style, it has all but disappeared in modern times.","Malted rye typically constitutes 50% or greater of the grist (some versions have 60-65% rye). Remainder of grist can include pale malt, Munich malt, wheat malt, crystal malt and/or small amounts of debittered dark malts for color adjustment. Weizen yeast provides distinctive banana esters and clove phenols. Light usage of Saazer-type hops in bitterness, flavor and aroma. Lower fermentation temperatures accentuate the clove character by suppressing ester formation. Decoction mash traditionally used (as with weissbiers).","A more distinctive variant of a dunkelweizen using malted rye instead of malted wheat. American Rye Beers will not have the weizen yeast character, and likely more hops.","Thurn und Taxis Roggen"]
["27A","27A - Sahti",1.0760000000000001,1.1200000000000001,1.016,1.02,7.88,43.339999999999996,7,15,7,11,4,22,1076,1120,1016,1020,"Sahti",null,null,"Historical Beer","Wheat Beer","European Farmhouse Beer","Scandinavia",1016,1020,"A sweet, heavy, strong traditional Finnish beer with a rye, juniper, and juniper berry flavor and a strong banana-clove yeast character.","High banana esters with moderate to moderately-high clove-like phenolics. Not sour. May have a low to moderate juniper character. Grainy malt, caramel, and rye in background. Light alcohol aroma. Sweet malt impression.","Pale yellow to dark brown color; most are medium to dark amber. Generally quite cloudy (unfiltered). Little head, due to low carbonation.","Strong banana and moderate to moderately-high clove yeast character. Moderate grainy rye flavor. Low bitterness. Fairly sweet finish. Juniper can add a pine-like flavor; juniper berries can add a gin-like flavor; both should be complementary, not dominant. No noticeable hop flavor. Moderate caramel flavor but no roast. Multi-layered and complex, with kind of a wortiness that is unusual in other beer styles. Not sour.","Thick, viscous, and heavy with protein (no boil means no hot break). Nearly still to medium-low carbonation. Strongly warming from the alcohol level and young age, but often masked by sweetness.","The use of rye doesn’t mean that it should taste like caraway (a dominant flavor in rye bread). The use of juniper berries will give a flavor like gin (similarly flavored with juniper berries). The juniper acts a bit like hops in the balance and flavor, providing some counterpoint to the sweet malt.","An indigenous traditional style from Finland; a farmhouse tradition for at least 500 years, often brewed for festive occasions like summer weddings, and consumed within a week or two of brewing. A similar tradition exists in Estonia, where the beer is known as koduolu.","Malted barley along with malted and unmalted grains, often rye. Low hops. Juniper boughs used for lautering (traditionally in a hollowed-out log), but often producing a juniper/berry character. Often uses top-fermenting baker’s yeast in a fast, warm fermentation (German Weizen yeast is a good substitute). Not boiled; a long mash steep is used, with a separately added hop tea.","Strong resemblance to Weizenbocks, but sweet and thick with a rye and juniper character.","Now made year-round by several breweries in Finland."]
["28A","28A - Brett Beer",null,null,null,null,null,null,"Variable by base style","Variable by base style","Variable by base style","Variable by base style","Variable by base style","Variable by base style","Variable by base style","Variable by base style","Variable by base style","Variable by base style","Brett Beer",2,4,"American Wild Ale","Specialty Beer","Specialty Beer","Specialty Beer","Variable by base style","Variable by base style","Most often drier and fruitier than the base style suggests. Funky notes range from low to high, depending on the age of the beer and strain(s) of Brett used. Funkiness is generally restrained in younger 100% Brett examples, but tends to increase with age. May possess a light acidity, although this does not come from Brett.","Variable by base style. Young Brett-fermented beers will possess more fruity notes (e.g., tropical fruit, stone fruit, or citrus), but this is variable by the strain(s) of Brett used. For 100% Brett beers heavily hopped with American hop varieties, the fermentation-derived flavors are often difficult to tease from the hop aromatics. Older 100% Brett beers may start to develop a little funk (e.g., barnyard, wet hay, or slightly earthy or smoky notes), but this character should not dominate. If the beer is fermented with a brewer’s yeast in addition to Brett, some of the character of the primary yeast may remain. A faint sourness is acceptable but should not be a prominent character.","Variable by base style. Clarity can be variable, and depends on the base style and ingredients used. Some haze is not necessarily a fault.","Variable by base style. Brett character may range from minimal to aggressive. Can be quite fruity (e.g., tropical fruit, berry, stone fruit, citrus), or have some smoky, earthy, or barnyard character. Should not be unpleasantly funky, such as Band-Aid, fetid, nail polish remover, cheese, etc. Light sourness is acceptable with the beer being lightly tart, but should not be truly sour. Always fruitier when young, gaining more funk with age. May not be acetic or lactic. Malt flavors are often less pronounced than in the base style, leaving a beer most often dry and crisp due to high attenuation by the Brett.","Variable by base style. Generally a light body, lighter than what might be expected from the base style but an overly thin body is a fault. Generally moderate to high carbonation. Head retention is variable.","The base style describes most of the character of these beers, but the addition of Brett ensures a drier, thinner, and funkier product. Younger versions are brighter and fruitier, while older ones possess more depth of funk and may lose more of the base style character. Wood-aged versions should be entered in the Wild Specialty Beer style. The Brett character should always meld with the style; these beers should never be a ‘Brett bomb’. Note that Brett does not produce lactic acid.","Modern American craft beer interpretations of Belgian wild ales, or experimentations inspired by Belgian wild ales or historical English beers with Brett. 100% Brett beers gained popularity after the year 2000; Port Brewing Mo Betta Bretta was one of the first celebrated examples.","Virtually any style of beer, fermented in any manner, then finished with one or more strains of Brett. Alternatively, a beer made with Brett as the sole fermentation strain.","Compared to the same beer style without Brett, a Brett Beer will be drier, more highly attenuated, fruitier, lighter in body, and slightly funkier as it ages. Less sourness and depth than Belgian ‘wild’ ales. ","Boulevard Saison Brett, Hill Farmstead Arthur, Logsdon Seizoen Bretta, Russian River Sanctification, The Bruery Saison Rue, Victory Helios"]
["28B","28B - Mixed-Fermentation Sour Beer",null,null,null,null,null,null,"Variable by base style","Variable by base style","Variable by base style","Variable by base style","Variable by base style","Variable by base style","Variable by base style","Variable by base style","Variable by base style","Variable by base style","Mixed-Fermentation Sour Beer",1.5,3.5,"American Wild Ale","Specialty Beer","Specialty Beer","Specialty Beer","Variable by base style","Variable by base style","A sour and/or funky version of a base style of beer.","Variable by base style. The contribution of non-Saccharomyces microbes should be noticeable to strong, and often contribute a sour and/or funky, wild note. The best examples will display a range of aromatics, rather than a single dominant character. The aroma should be inviting, not harsh or unpleasant. ","Variable by base style. Clarity can be variable; some haze is not a fault. Head retention can be poor due to high levels of acid or anti-foam properties of some lactobacillus strains.","Variable by base style. Look for an agreeable balance between the base beer and the fermentation character. A range of results is possible from fairly high acidity/funk to a subtle, pleasant, harmonious beer. The best examples are pleasurable to drink with the esters and phenols complementing the malt and/or hops. The wild character can be prominent, but does not need to be dominating in a style with an otherwise strong malt/hop profile. Acidity should be firm yet enjoyable, but should not be biting or vinegary; prominent or objectionable/offensive acetic acid is a fault. Bitterness tends to be low, especially as sourness increases.","Variable by base style. Generally a light body, almost always lighter than what might be expected from the base style. Generally moderate to high carbonation, although often lower in higher alcohol examples.","These beers may be aged in wood, but any wood character should not be a primary or dominant flavor. Sour beers are typically not bitter as these flavors clash. The base beer style becomes less relevant because the various yeast and bacteria tend to dominate the profile. Inappropriate characteristics include diacetyl, solvent, ropy/viscous texture, and heavy oxidation.","Modern American craft beer interpretations of Belgian sour ales, or experimentations inspired by Belgian sour ales.","Virtually any style of beer. Usually fermented by Lactobacillus and/or Pediococcus, often in conjunction with Saccharomyces and/or Brettanomyces. Can also be a blend of styles. Wood or barrel aging is very common, but not required.","A sour and/or funky version of a base style.","Boulevard Love Child, Cascade Vlad the Imp Aler, Jester King Le Petit Prince, Jolly Pumpkin Calabaza Blanca, Russian River Temptation, The Bruery Rueuze, The Bruery Tart of Darkness"]
["28C","28C - Wild Specialty Beer",null,null,null,null,null,null,"Variable by base style","Variable by base style","Variable by base style","Variable by base style","Variable by base style","Variable by base style","Variable by base style","Variable by base style","Variable by base style","Variable by base style","Wild Specialty Beer",1.5,3.5,"American Wild Ale","Specialty Beer","Specialty Beer","Specialty Beer","Variable by base style","Variable by base style","A sour and/or funky version of a fruit, herb, or spice beer, or a wild beer aged in wood. If wood-aged, the wood should not be the primary or dominant character.","Variable by base style. Should show the fruit, sour and/or funk of a wild fermentation, as well as the characteristics of the special ingredients used. The best examples will blend the aromatics from the fermentation with the special ingredients, creating an aroma that may be difficult to attribute precisely. ","Variable by base style, generally showing a color, tint, or hue from any fruit (if used) in both the beer and the head. Clarity can be variable; some haze is not a fault. Head retention is often poor.","Variable by base style. Should show the fruit, sour and/or funk of a wild fermentation, as well as the characteristics of the special ingredients used. Any fruit sweetness is generally gone, so only the esters typically remain from the fruit. The sour character from the fruit and wild fermentation could be prominent, but should not be overwhelming. The acidity and tannin from any fruit can both enhance the dryness of the beer, so care must be taken with the balance. The acidity should enhance the perception of the fruit flavor, not detract from it. Wood notes, if present, add flavor but should be balanced.","Variable by base style. Generally a light body, lighter than what might be expected from the base style. Generally moderate to high carbonation; carbonation should balance the base style if one is declared. The presence of tannin from some fruit or wood can provide a slight astringency, enhance the body, or make the beer seem drier than it is.","A wild beer featuring fruit, herbs, spices, or wood based on a style other than lambic. Could be another Classic Style (normally sour or not), or something more generic. These beers may be aged in wood, but any wood character should not be a primary or dominant flavor.","Modern American craft beer interpretations of Belgian wild ales, or experimentations inspired by Belgian wild ales.","Virtually any style of beer. Any combination of Saccharomyces, Brettanomyces, Lactobacillus, Pediococcus, or other similar fermenters. Can also be a blend of styles. While cherries, raspberries, and peaches are most common, other fruits can be used as well. Vegetables with fruit-like characteristics (chile, rhubarb, pumpkin, etc.) may also be used. Wood or barrel aging is very common, but not required.","Like a fruit, herb, spice, or wood beer, but sour and/or funky.","Cascade Bourbonic Plague, Jester King Atrial Rubicite, New Belgium Eric’s Ale, New Glarus Belgian Red, Russian River Supplication, The Lost Abbey Cuvee de Tomme"]
["29A","29A - Fruit Beer",null,null,null,null,null,null,"Vary depending on the underlying base beer, but the fruit will often be reflected in the color","Vary depending on the underlying base beer, but the fruit will often be reflected in the color","Vary depending on the underlying base beer, but the fruit will often be reflected in the color","Vary depending on the underlying base beer, but the fruit will often be reflected in the color","Vary depending on the underlying base beer, but the fruit will often be reflected in the color","Vary depending on the underlying base beer, but the fruit will often be reflected in the color","Vary depending on the underlying base beer, but the fruit will often be reflected in the color","Vary depending on the underlying base beer, but the fruit will often be reflected in the color","Vary depending on the underlying base beer, but the fruit will often be reflected in the color","Vary depending on the underlying base beer, but the fruit will often be reflected in the color","Fruit Beer",null,null,"Fruit Beer","Specialty Beer","Specialty Beer","Specialty Beer","Vary depending on the underlying base beer, but the fruit will often be reflected in the color","Vary depending on the underlying base beer, but the fruit will often be reflected in the color","A harmonious marriage of fruit and beer, but still recognizable as a beer. The fruit character should be evident but in balance with the beer, not so forward as to suggest an artificial product.","The distinctive aromatics associated with the declared fruit should be noticeable in the aroma; however, note that some fruit (e.g., raspberries, cherries) have stronger aromas and are more distinctive than others (e.g., blueberries, strawberries) – allow for a range of fruit character and intensity from subtle to aggressive. The additional aromatics should blend well with whatever aromatics are appropriate for the declared base beer style.","Appearance should be appropriate for the declared base beer and declared fruit. For lighter-colored beers with fruits that exhibit distinctive colors, the color should be noticeable. Note that the color of fruit in beer is often lighter than the flesh of the fruit itself and may take on slightly different shades. Fruit beers may have some haze or be clear, although haze is a generally undesirable. The head may take on some of the color of the fruit.","As with aroma, the distinctive flavor character associated with the declared fruit should be noticeable, and may range in intensity from subtle to aggressive. The balance of fruit with the underlying beer is vital, and the fruit character should not be so artificial and/or inappropriately overpowering as to suggest a ‘fruit juice drink.’ Hop bitterness, flavor, malt flavors, alcohol content, and fermentation by-products, such as esters, should be appropriate to the base beer and be harmonious and balanced with the distinctive fruit flavors present. Remember that fruit generally add flavor not sweetness to fruit beers. The sugar found in fruit is usually fully fermented and contributes to lighter flavors and a drier finish than might be expected for the declared base style. However, residual sweetness is not necessarily a negative characteristic unless it has a raw, unfermented quality.","Mouthfeel may vary depending on the base beer selected and as appropriate to that base beer. Body and carbonation levels should be appropriate to the declared base beer style. Fruit generally adds fermentables that tend to thin out the beer; the resulting beer may seem lighter than expected for the declared base style. Smaller and darker fruit have a tendency to add a tannic depth that should overwhelm the base beer.","Overall balance is the key to presenting a well-made fruit beer. The fruit should complement the original style and not overwhelm it. The key attributes of the underlying style will be different with the addition of fruit; do not expect the base beer to taste the same as the unadulterated version. Judge the beer based on the pleasantness and balance of the resulting combination.",null,null,null,"Bell’s Cherry Stout, Dogfish Head Aprihop, Ebulum Elderberry Black Ale, Founders Rübæus"]
["29B","29B - Fruit and Spice Beer",null,null,null,null,null,null,"Vary depending on the underlying base beer, but the fruit will often be reflected in the color","Vary depending on the underlying base beer, but the fruit will often be reflected in the color","Vary depending on the underlying base beer, but the fruit will often be reflected in the color","Vary depending on the underlying base beer, but the fruit will often be reflected in the color","Vary depending on the underlying base beer, but the fruit will often be reflected in the color","Vary depending on the underlying base beer, but the fruit will often be reflected in the color","Vary depending on the underlying base beer, but the fruit will often be reflected in the color","Vary depending on the underlying base beer, but the fruit will often be reflected in the color","Vary depending on the underlying base beer, but the fruit will often be reflected in the color","Vary depending on the underlying base beer, but the fruit will often be reflected in the color","Fruit and Spice Beer",null,null,"Fruit Beer","Specialty Beer","Specialty Beer","Specialty Beer","Vary depending on the underlying base beer, but the fruit will often be reflected in the color","Vary depending on the underlying base beer, but the fruit will often be reflected in the color","A harmonious marriage of fruit, spice, and beer, but still recognizable as a beer. The fruit and spice character should each be evident but in balance with the beer, not so forward as to suggest an artificial product.","The distinctive aromatics associated with the declared fruit and spices should be noticeable in the aroma; however, note that some fruit (e.g., raspberries, cherries) and some spices (e.g., cinnamon, ginger) have stronger aromas and are more distinctive than others (e.g., blueberries, strawberries) – allow for a range of fruit and spice character and intensity from subtle to aggressive. The additional aromatics should blend well with whatever aromatics are appropriate for the declared base beer style. The hop aroma may be absent or balanced, depending on the declared base style.","Appearance should be appropriate for the declared base beer and declared fruit and spices. For lighter-colored beers with fruits or spices that exhibit distinctive colors, the color should be noticeable. Note that the color of fruit in beer is often lighter than the flesh of the fruit itself and may take on slightly different shades. May have some haze or be clear, although haze is a generally undesirable. The head may take on some of the color of the fruit or spice.","As with aroma, the distinctive flavor character associated with the declared fruits and spices should be noticeable, and may range in intensity from subtle to aggressive. The balance of fruit and spices with the underlying beer is vital, and the fruit character should not be so artificial and/or inappropriately overpowering as to suggest a spiced fruit juice drink. Hop bitterness, flavor, malt flavors, alcohol content, and fermentation by-products, such as esters, should be appropriate to the base beer and be harmonious and balanced with the distinctive fruit and spice flavors present. Remember that fruit generally add flavor not sweetness. The sugar found in fruit is usually fully fermented and contributes to lighter flavors and a drier finish than might be expected for the declared base style. However, residual sweetness is not necessarily a negative characteristic unless it has a raw, unfermented quality. Some SHV(s) are inherently bitter and may result in a beer more bitter than the declared base style.","Mouthfeel may vary depending on the base beer selected and as appropriate to that base beer. Body and carbonation levels should be appropriate to the declared base beer style. Fruit generally adds fermentables that tend to thin out the beer; the resulting beer may seem lighter than expected for the declared base style. Some SHV(s) may add additional body, although fermentable additions may thin out the beer. Some SHV(s) may add a bit of astringency, although a “raw” spice character is undesirable.","Overall balance is the key to presenting a well-made fruit and spice beer. The fruit and spice should each complement the original style and not overwhelm it. The key attributes of the underlying style will be different with the addition of fruit and spice; do not expect the base beer to taste the same as the unadulterated version. Judge the beer based on the pleasantness and balance of the resulting combination. The brewer should recognize that some combinations of base beer styles and fruits/spices work well together while others do not make for harmonious combinations. Whenever fruits, spices, herbs or vegetables are declared, each should be noticeable and distinctive in its own way (although not necessarily individually identifiable; balanced with the other ingredients is still critical) – in other words, the beer should read as a spiced fruit beer but without having to tell that specific fruits and spices are present (even if declared)."]
["29C","29C - Specialty Fruit Beer",null,null,null,null,null,null,"Vary depending on the underlying base beer, but the fruit will often be reflected in the color","Vary depending on the underlying base beer, but the fruit will often be reflected in the color","Vary depending on the underlying base beer, but the fruit will often be reflected in the color","Vary depending on the underlying base beer, but the fruit will often be reflected in the color","Vary depending on the underlying base beer, but the fruit will often be reflected in the color","Vary depending on the underlying base beer, but the fruit will often be reflected in the color","Vary depending on the underlying base beer, but the fruit will often be reflected in the color","Vary depending on the underlying base beer, but the fruit will often be reflected in the color","Vary depending on the underlying base beer, but the fruit will often be reflected in the color","Vary depending on the underlying base beer, but the fruit will often be reflected in the color","Specialty Fruit Beer",null,null,"Fruit Beer","Specialty Beer","Specialty Beer","Specialty Beer","Vary depending on the underlying base beer, but the fruit will often be reflected in the color","Vary depending on the underlying base beer, but the fruit will often be reflected in the color","A harmonious marriage of fruit, sugar, and beer, but still recognizable as a beer. The fruit and sugar character should both be evident but in balance with the beer, not so forward as to suggest an artificial product.","Same as fruit beer, except that some additional fermentables (honey, molasses, etc.) may add an aroma component. Whatever additional aroma component is present should be in balance with the fruit and the beer components, and be a pleasant combination.","Same as fruit beer.","Same as fruit beer, except that some additional fermentables (honey, molasses, etc.) may add a flavor component. Whatever additional flavor component is present should be in balance with the fruit and the beer components, and be a pleasant combination. Added sugars should not have a raw, unfermented flavor. Some added sugars will have unfermentable elements that may provide a fuller finish; fully fermentable sugars may thin out the finish.","Same as fruit beer, although depending on the type of sugar added, could increase or decrease the body.","If the additional fermentables or processes do not add a distinguishable character to the beer, enter it as a normal 29A Fruit Beer and omit a description of the extra ingredients or processes.",null,null,null,"New Planet Raspberry Ale","A Specialty Fruit Beer is a fruit beer with some additional ingredients or processes, such as fermentable sugars (honey, brown sugar, invert sugar, etc.) added."]
["30A","30A - Spice, Herb, or Vegetable Beer",null,null,null,null,null,null,"Vary depending on the underlying base beer","Vary depending on the underlying base beer","Vary depending on the underlying base beer","Vary depending on the underlying base beer","Vary depending on the underlying base beer","Vary depending on the underlying base beer","Vary depending on the underlying base beer","Vary depending on the underlying base beer","Vary depending on the underlying base beer","Vary depending on the underlying base beer","Spice, Herb, or Vegetable Beer",null,null,"Spiced Beer","Specialty Beer","Specialty Beer","Specialty Beer","Vary depending on the underlying base beer","Vary depending on the underlying base beer","A harmonious marriage of SHV and beer, but still recognizable as a beer. The SHV character should be evident but in balance with the beer, not so forward as to suggest an artificial product. ","The character of the particular spices, herbs and/or vegetables (SHV) should be noticeable in the aroma; however, note that some SHV (e.g., ginger, cinnamon) have stronger aromas and are more distinctive than others (e.g., some vegetables) – allow for a range of SHV character and intensity from subtle to aggressive. The individual character of each SHV(s) may not always be identifiable when used in combination. Hop aroma may be absent or balanced with SHV, depending on the style. The SHV(s) should add an extra complexity to the beer, but not be so prominent as to unbalance the resulting presentation.","Appearance should be appropriate to the declared base beer and declared special ingredients. For lighter-colored beers with spices, herbs or vegetables that exhibit distinctive colors, the colors may be noticeable in the beer and possibly the head. May have some haze or be clear. Head formation may be adversely affected by some ingredients, such as chocolate.","As with aroma, the distinctive flavor character associated with the particular SHV(s) should be noticeable, and may range in intensity from subtle to aggressive. The individual character of each SHV(s) may not always be identifiable when used in combination. The balance of SHV with the underlying beer is vital, and the SHV character should not be so artificial and/or overpowering as to overwhelm the beer. Hop bitterness, flavor, malt flavors, alcohol content, and fermentation by-products, such as esters, should be appropriate to the base beer and be harmonious and balanced with the distinctive SHV flavors present. Some SHV(s) are inherently bitter and may result in a beer more bitter than the declared base style.","Mouthfeel may vary depending on the base beer selected and as appropriate to that base beer. Body and carbonation levels should be appropriate to the base beer style being presented. Some SHV(s) may add additional body, although fermentable additions may thin out the beer. Some SHV(s) may add a bit of astringency, although a “raw” spice character is undesirable.","Overall balance is the key to presenting a well-made spice, herb or vegetable (SHV) beer. The SHV(s) should complement the original style and not overwhelm it. The key attributes of the declared base style will be different with the addition of spices, herbs and/or vegetables; do not expect the base beer to taste the same as the unadulterated version. Judge the beer based on the pleasantness and balance of the resulting combination. The individual character of each SHV may not always be individually identifiable when used in combination.",null,null,null,"Alesmith Speedway Stout, Bell’s Java Stout, Elysian Avatar Jasmine IPA, Founders Breakfast Stout, Rogue Chipotle Ale, Traquair Jacobite Ale, Young’s Double Chocolate Stout,"]
["30B","30B - Autumn Seasonal Beer",null,null,null,null,null,null,"Vary depending on the underlying base beer. ABV is generally above 5%, and most examples are somewhat amber-copper in color","Vary depending on the underlying base beer. ABV is generally above 5%, and most examples are somewhat amber-copper in color","Vary depending on the underlying base beer. ABV is generally above 5%, and most examples are somewhat amber-copper in color","Vary depending on the underlying base beer. ABV is generally above 5%, and most examples are somewhat amber-copper in color","Vary depending on the underlying base beer. ABV is generally above 5%, and most examples are somewhat amber-copper in color","Vary depending on the underlying base beer. ABV is generally above 5%, and most examples are somewhat amber-copper in color","Vary depending on the underlying base beer. ABV is generally above 5%, and most examples are somewhat amber-copper in color","Vary depending on the underlying base beer. ABV is generally above 5%, and most examples are somewhat amber-copper in color","Vary depending on the underlying base beer. ABV is generally above 5%, and most examples are somewhat amber-copper in color","Vary depending on the underlying base beer. ABV is generally above 5%, and most examples are somewhat amber-copper in color","Autumn Seasonal Beer",null,null,"Spiced Beer","Specialty Beer","Specialty Beer","Specialty Beer","Vary depending on the underlying base beer. ABV is generally above 5%, and most examples are somewhat amber-copper in color","Vary depending on the underlying base beer. ABV is generally above 5%, and most examples are somewhat amber-copper in color","An amber to copper, spiced beer that often has a moderately rich body and slightly warming finish suggesting a good accompaniment for the cool fall season, and often evocative of Thanksgiving traditions.","A wide range of aromatics is possible, although many examples are reminiscent of pumpkin pie, candied yams, or similar harvest or (US) Thanksgiving themed dishes. Any combination of aromatics that suggests the fall season is welcome. The base beer style often has a malty profile that supports the balanced presentation of the aromatics from spices and possibly other special ingredients. Additional fermentables (e.g., brown sugar, honey, molasses, maple syrup, etc.) may lend their own unique aromatics. Hop aromatics are often absent, subdued, or slightly spicy. Alcohol aromatics may be found in some examples, but this character should be restrained. The overall aroma should be balanced and harmonious, and is often fairly complex and inviting.","Generally medium amber to coppery-brown (lighter versions are more common). Usually clear, although darker versions may be virtually opaque. Some chill haze is acceptable. Generally has a well-formed head that is often off-white to tan. Some versions with squashes will take on an unusual hue for beer, with orange-like hints.","Many interpretations are possible; allow for brewer creativity as long as the resulting product is balanced and provides some spice (and optionally, sugar and vegetable) presentation. Spices associated with the fall season are typical (as mentioned in the Aroma section). The spices and optional fermentables should be supportive and blend well with the base beer style. Rich, malty and/or sweet malt-based flavors are common, and may include caramel, toasty, biscuity, or nutty flavors (toasted bread crust or cooked pie crust flavors are welcome). May include distinctive flavors from specific fermentables (molasses, honey, brown sugar, etc.), although these elements are not required. Flavor derived from squash-based vegetables are often elusive. The wide range of special ingredients should be supportive and balanced, not so prominent as to overshadow the base beer. Bitterness and hop flavor are generally restrained so as to not interfere with the spices and special ingredients. Generally finishes rather full and satisfying, and often has some alcohol flavor. Roasted malt characteristics are typically absent.","A wide range of interpretations is possible. Body is generally medium to full, and a certain malty and/or vegetable-based chewiness is often present. Moderately low to moderately high carbonation is typical. Many examples will show some well-aged, warming alcohol content, but without being overly hot. The beers do not have to be overly strong to show some warming effects.","Overall balance is the key to presenting a well-made Autumn Seasonal beer. The special ingredients should complement the base beer and not overwhelm it. The brewer should recognize that some combinations of base beer styles and special ingredients work well together while others do not make for harmonious combinations. If the base beer is a classic style, the original style should come through in aroma and flavor. Whenever spices, herbs or additional fermentables are declared, each should be noticeable and distinctive in its own way (although not necessarily individually identifiable; balanced with the other ingredients is still critical) – in other words, the beer should read as a spiced beer but without having to tell that specific spices are present (even if declared).",null,"Spices are required, and often include those evocative of the fall or Thanksgiving season (e.g., allspice, nutmeg, cinnamon, cloves, ginger) but any combination is possible and creativity is encouraged. Flavorful adjuncts are often used (e.g., molasses, invert sugar, brown sugar, honey, maple syrup, etc.). Squash-type or gourd-type vegetables (most frequently pumpkin) are often used.",null,"Dogfish Head Punkin Ale, Schlafly Pumpkin Ale, Southampton Pumpkin Ale","Autumn Seasonal Beers are beers that suggest cool weather and the autumn harvest season, and may include pumpkin or other squashes, and the associated spices. See the Introduction to Specialty-Type Beer section for additional comments, particularly on evaluating the balance of added ingredients with the base beer."]
["30C","30C - Winter Seasonal Beer",null,null,null,null,null,null,"Vary depending on the underlying base beer. ABV is generally above 6%, and most examples are somewhat dark in color","Vary depending on the underlying base beer. ABV is generally above 6%, and most examples are somewhat dark in color","Vary depending on the underlying base beer. ABV is generally above 6%, and most examples are somewhat dark in color","Vary depending on the underlying base beer. ABV is generally above 6%, and most examples are somewhat dark in color","Vary depending on the underlying base beer. ABV is generally above 6%, and most examples are somewhat dark in color","Vary depending on the underlying base beer. ABV is generally above 6%, and most examples are somewhat dark in color","Vary depending on the underlying base beer. ABV is generally above 6%, and most examples are somewhat dark in color","Vary depending on the underlying base beer. ABV is generally above 6%, and most examples are somewhat dark in color","Vary depending on the underlying base beer. ABV is generally above 6%, and most examples are somewhat dark in color","Vary depending on the underlying base beer. ABV is generally above 6%, and most examples are somewhat dark in color","Winter Seasonal Beer",null,null,"Spiced Beer","Specialty Beer","Specialty Beer","Specialty Beer","Vary depending on the underlying base beer. ABV is generally above 6%, and most examples are somewhat dark in color","Vary depending on the underlying base beer. ABV is generally above 6%, and most examples are somewhat dark in color","A stronger, darker, spiced beer that often has a rich body and warming finish suggesting a good accompaniment for the cold winter season.","A wide range of aromatics is possible, although many examples are reminiscent of Christmas cookies, gingerbread, English-type Christmas pudding, evergreen trees, or mulling spices. Any combination of aromatics that suggests the holiday season is welcome. The base beer style often has a malty profile that supports the balanced presentation of the aromatics from spices and possibly other special ingredients. Additional fermentables (e.g., honey, molasses, maple syrup, etc.) may lend their own unique aromatics. Hop aromatics are often absent, subdued, or slightly spicy. Some fruit character (often of dried citrus peel, or dried fruit such as raisins or plums) is optional but acceptable. Alcohol aromatics may be found in some examples, but this character should be restrained. The overall aroma should be balanced and harmonious, and is often fairly complex and inviting.","Generally medium amber to very dark brown (darker versions are more common). Usually clear, although darker versions may be virtually opaque. Some chill haze is acceptable. Generally has a well-formed head that is often off-white to tan.","Many interpretations are possible; allow for brewer creativity as long as the resulting product is balanced and provides some spice presentation. Spices associated with the holiday season are typical (as mentioned in the Aroma section). The spices and optional fermentables should be supportive and blend well with the base beer style. Rich, malty and/or sweet malt-based flavors are common, and may include caramel, toast, nutty, or chocolate flavors. May include some dried fruit or dried fruit peel flavors such as raisin, plum, fig, orange peel or lemon peel. May include distinctive flavors from specific fermentables (molasses, honey, brown sugar, etc.), although these elements are not required. A light evergreen tree character is optional but found in some examples. The wide range of special ingredients should be supportive and balanced, not so prominent as to overshadow the base beer. Bitterness and hop flavor are generally restrained so as to not interfere with the spices and special ingredients. Generally finishes rather full and satisfying, and often has some alcohol flavor. Roasted malt characteristics are rare, and not usually stronger than chocolate.","A wide range of interpretations is possible. Body is generally medium to full, and a certain malty chewiness is often present. Moderately low to moderately high carbonation is typical. Many examples will show some well-aged, warming alcohol content, but without being overly hot. The beers do not have to be overly strong to show some warming effects.","Overall balance is the key to presenting a well-made Winter Seasonal Beer. The special ingredients should complement the base beer and not overwhelm it. The brewer should recognize that some combinations of base beer styles and special ingredients work well together while others do not make for harmonious combinations. If the base beer is a classic style, the original style should come through in aroma and flavor. Whenever spices, herbs or additional fermentables are declared, each should be noticeable and distinctive in its own way (although not necessarily individually identifiable; balanced with the other ingredients is still critical). Whenever spices, herbs or additional fermentables are declared, each should be noticeable and distinctive in its own way (although not necessarily individually identifiable; balanced with the other ingredients is still critical) – in other words, the beer should read as a spiced beer but without having to tell that specific spices are present (even if declared).","Throughout history, beer of a somewhat higher alcohol content and richness has been enjoyed during the winter holidays, when old friends get together to enjoy the season. Many breweries produce unique seasonal offerings that may be darker, stronger, spiced, or otherwise more characterful than their normal beers. Spiced versions are an American or Belgian tradition, since English or German breweries traditionally do not use spices in their beer.","Generally ales, although some dark strong lagers exist. Spices are required, and often include those evocative of the Christmas season (e.g., allspice, nutmeg, cinnamon, cloves, ginger) but any combination is possible and creativity is encouraged. Fruit peel (e.g., oranges, lemon) may be used, as may subtle additions of other fruits. Flavorful adjuncts are often used (e.g., molasses, treacle, invert sugar, brown sugar, honey, maple syrup, etc.).",null,"Anchor Our Special Ale, Goose Island Christmas Ale, Great Lakes Christmas Ale, Harpoon Winter Warmer, Lakefront Holiday Spice Lager Beer, Weyerbacher Winter Ale","Winter Seasonal Beers are beers that suggest cold weather and the Christmas holiday season, and may include holiday spices, specialty sugars, and other products that are reminiscent of mulling spices or Christmas holiday desserts. See the Introduction to Specialty-Type Beer section for additional comments, particularly on evaluating the balance of added ingredients with the base beer."]
["31A","31A - Alternative Grain Beer",null,null,null,null,null,null,"Vary depending on the underlying base beer","Vary depending on the underlying base beer","Vary depending on the underlying base beer","Vary depending on the underlying base beer","Vary depending on the underlying base beer","Vary depending on the underlying base beer","Vary depending on the underlying base beer","Vary depending on the underlying base beer","Vary depending on the underlying base beer","Vary depending on the underlying base beer","Alternative Grain Beer",null,null,"Alternative Fermentables Beer","Specialty Beer","Specialty Beer","Specialty Beer","Vary depending on the underlying base beer","Vary depending on the underlying base beer","A base beer enhanced by or featuring the character of additional grain or grains. The specific character depends greatly on the character of the added grains.","Same as base beer style. The added grain will lend a particular character, although with some grains the beer will simply seem a bit more grainy or nutty. The alternative grain should provide the major aroma profile for this beer.","Same as base beer style, although some additional haze may be noticeable.","Same as base beer style. The additional grain should be noticeable in flavor, although it may not be necessarily identifiable. However, the alternative grain should provide the major flavor profile for this beer. Different grains have different characters; the additional grain should enhance the flavor of the base beer. Many will add an additional grainy, bready, or nutty flavor.","Same as the base beer, although many additional grains will tend to increase the body (oats, rye) and increase the viscosity, while some may decrease the body (GF grains) resulting in thinness. ","If the alternative grain does not provide a noticeable distinguishable character to the beer, enter it as the base style. This style should not be used for styles where the alternative grain is fundamental to the style definition (e.g., Rye IPA, Oatmeal Stout, Rice- or Corn-based International Lager). Note that sake is not beer, and is not intended for this category.",null,null,null,"Green’s Indian Pale Ale, Lakefront New Grist, New Planet Pale Ale","An Alternative Fermentables Beer is a standard beer (Classic Style or not) with additional or non-standard brewing grains (e.g., rye, oats, buckwheat, spelt, millet, sorghum, rice, etc.) added or used exclusively. Gluten-free (GF) beers made from completely gluten-free ingredients may be entered here, while GF beers using process-based gluten removal should be entered in their respective base style categories."]
["31B","31B - Alternative Sugar Beer",null,null,null,null,null,null,"Vary depending on the underlying base beer","Vary depending on the underlying base beer","Vary depending on the underlying base beer","Vary depending on the underlying base beer","Vary depending on the underlying base beer","Vary depending on the underlying base beer","Vary depending on the underlying base beer","Vary depending on the underlying base beer","Vary depending on the underlying base beer","Vary depending on the underlying base beer","Alternative Sugar Beer",null,null,"Alternative Fermentables Beer","Specialty Beer","Specialty Beer","Specialty Beer","Vary depending on the underlying base beer","Vary depending on the underlying base beer","A harmonious marriage of sugar and beer, but still recognizable as a beer. The sugar character should both be evident but in balance with the beer, not so forward as to suggest an artificial product.","Same as the base beer, except that some additional fermentables (honey, molasses, etc.) may add an aroma component. Whatever additional aroma component is present should be in balance with the beer components, and be a pleasant combination.","Same as the base beer, although some sugars will bring additional colors.","Same as the base beer, except that some additional fermentables (honey, molasses, etc.) may add a flavor component. Whatever additional flavor component is present should be in balance with the beer components, and be a pleasant combination. Added sugars should not have a raw, unfermented flavor. Some added sugars will have unfermentable elements that may provide a fuller finish; fully fermentable sugars may thin out the finish.","Same as the base beer, although depending on the type of sugar added, could increase or decrease the body.","If the additional fermentables do not add a distinguishable character to the beer, enter it in the base style category. A honey-based beer should not have so much honey that it reads more like a mead with beer (i.e., a braggot) than a honey beer. This style should not be used for styles where the alternative sugar is fundamental to the style definition, or where a small amount of neutral-flavored sugar is used simply to increase gravity, increase attenuation, or lighten flavor or body; those beers should be entered as the normal base style.",null,null,null,"Bell’s Hopslam, Fullers Honey Dew, Lagunitas Brown Shugga’","An Alternative Fermentables Beer is a standard beer (Classic Style or not) with additional fermentable sugars (e.g., honey, brown sugar, invert sugar, molasses, treacle, maple syrup, sorghum, etc.) added."]
["32A","32A - Classic Style Smoked Beer",null,null,null,null,null,null,"Varies with the base beer style","Varies with the base beer style","Varies with the base beer style","Varies with the base beer style","Varies with the base beer style","Varies with the base beer style","Varies with the base beer style","Varies with the base beer style","Varies with the base beer style","Varies with the base beer style","Classic Style Smoked Beer",null,null,"Smoked Beer","Specialty Beer","Specialty Beer","Specialty Beer","Varies with the base beer style","Varies with the base beer style","A smoke-enhanced beer showing good balance between the smoke and beer character, while remaining pleasant to drink. Balance in the use of smoke, hops and malt character is exhibited by the better examples.","The aroma should be a pleasant balance between the expected aroma of the base beer and the smokiness imparted by the use of smoked malts. The intensity and character of the smoke and base beer style can vary, with either being prominent in the balance. Smokiness may vary from low to assertive; however, balance in the overall presentation is the key to well-made examples. The quality and secondary characteristics of the smoke are reflective of the source of the smoke (e.g., alder, oak, beechwood). Sharp, phenolic, harsh, rubbery, or burnt smoke-derived aromatics are inappropriate.","Variable. The appearance should reflect the base beer style, although the color of the beer is often a bit darker than the plain base style.","As with aroma, there should be a balance between smokiness and the expected flavor characteristics of the base beer style. Smokiness may vary from low to assertive. Smoky flavors may range from woody to somewhat bacon-like depending on the type of malts used. The balance of underlying beer characteristics and smoke can vary, although the resulting blend should be somewhat balanced and enjoyable. Smoke can add some dryness to the finish. Harsh, bitter, burnt, charred, rubbery, sulfury, medicinal, or phenolic smoky characteristics are generally inappropriate (although some of these characteristics may be present in some base styles; however, the smoked malt shouldn’t contribute these flavors).","Varies with the base beer style. Significant astringent, phenolic smoke-derived harshness is inappropriate.","This style is for any beer that exhibits smoke as a principal flavor and aroma characteristic other than the Bamberg-style Rauchbier (i.e., beechwood-smoked Märzen), which has its own style. Any style of beer can be smoked; the goal is to reach a pleasant balance between the smoke character and the base beer style. Entries should be judged on how well that style is represented, and how well it is balanced with the smoke character. Entries with a specific type or types of smoke cited will be judged on how well that type of smoke is recognizable and marries with the base style. Judges should evaluate the beers mostly on the overall balance, and how well the smoke character enhances the base beer.","The process of using smoked malts has been adapted by craft brewers to many styles. German brewers have traditionally used smoked malts in bock, doppelbock, weissbier, dunkel, schwarzbier, helles, Pils, and other specialty styles.","Different materials used to smoke malt result in unique flavor and aroma characteristics. Beechwood, or other hardwood (oak, maple, mesquite, alder, pecan, apple, cherry, other fruitwoods) smoked malts may be used. The various woods may remind one of certain smoked products due to their food association (e.g., hickory with ribs, maple with bacon or sausage, and alder with salmon). Evergreen wood should never be used since it adds a medicinal, piney flavor to the malt. Noticeable peat-smoked malt is universally undesirable due to its sharp, piercing phenolics and dirt-like earthiness. The remaining ingredients vary with the base style. If smoked malts are combined with other unusual ingredients (fruits, vegetables, spices, honey, etc.) in noticeable quantities, the resulting beer should be entered in the Specialty Smoked Beer.",null,"Alaskan Smoked Porter, Schlenkerla Weizen Rauchbier and Ur-Bock Rauchbier, Spezial Lagerbier, Weissbier and Bockbier, Stone Smoked Porter"]
["32B","32B - Specialty Smoked Beer",null,null,null,null,null,null,"Varies with the base beer style","Varies with the base beer style","Varies with the base beer style","Varies with the base beer style","Varies with the base beer style","Varies with the base beer style","Varies with the base beer style","Varies with the base beer style","Varies with the base beer style","Varies with the base beer style","Specialty Smoked Beer",null,null,"Smoked Beer","Specialty Beer","Specialty Beer","Specialty Beer","Varies with the base beer style","Varies with the base beer style","A smoke-enhanced beer showing good balance between the smoke, the beer character, and the added ingredients, while remaining pleasant to drink. Balance in the use of smoke, hops and malt character is exhibited by the better examples.","The aroma should be a pleasant balance between the expected aroma of the base beer, the smokiness imparted by the use of smoked malts, and any additional ingredients. The intensity and character of the smoke, base beer style, and additional ingredients can vary, with any being more prominent in the balance. Smokiness may vary from low to assertive; however, balance in the overall presentation is the key to well-made examples. The quality and secondary characteristics of the smoke are reflective of the source of the smoke (e.g., alder, oak, beechwood). Sharp, phenolic, harsh, rubbery, or burnt smoke-derived aromatics are inappropriate.","Variable. The appearance should reflect the base beer style, although the color of the beer is often a bit darker than the plain base style. The use of certain fruits and spices may affect the color and hue of the beer as well.","As with aroma, there should be a balance between smokiness, the expected flavor characteristics of the base beer style, and the additional ingredients. Smokiness may vary from low to assertive. Smoky flavors may range from woody to somewhat bacon-like depending on the type of malts used. The balance of underlying beer characteristics and smoke can vary, although the resulting blend should be somewhat balanced and enjoyable. Smoke can add some dryness to the finish. Harsh, bitter, burnt, charred, rubbery, sulfury, medicinal, or phenolic smoky characteristics are generally inappropriate (although some of these characteristics may be present in some base styles; however, the smoked malt shouldn’t contribute these flavors).","Varies with the base beer style. Significant astringent, phenolic smoke-derived harshness is inappropriate.","Any style of beer can be smoked; the goal is to reach a pleasant balance between the smoke character and the base beer style. Entries should be judged on how well that style is represented, and how well it is balanced with the smoke character. Entries with a specific type or types of smoke cited will be judged on how well that type of smoke is recognizable and marries with the base style and added ingredients. Judges should evaluate the beers mostly on the overall balance, and how well the smoke character and added ingredients enhances the base beer.",null,"Different materials used to smoke malt result in unique flavor and aroma characteristics. Beechwood, or other hardwood (oak, maple, mesquite, alder, pecan, apple, cherry, other fruitwoods) smoked malts may be used. The various woods may remind one of certain smoked products due to their food association (e.g., hickory with ribs, maple with bacon or sausage, and alder with salmon). Evergreen wood should never be used since it adds a medicinal, piney flavor to the malt. Noticeable peat-smoked malt is universally undesirable due to its sharp, piercing phenolics and dirt-like earthiness. The beer ingredients vary with the base style. Other unusual ingredients (fruits, vegetables, spices, honey, etc.) used in noticeable quantities.",null,null,"A Specialty Smoked Beer is either a smoked beer based on something other than a Classic Style, or any type of smoked beer with additional ingredients (fruits, vegetables, spices) or processes employed that transform the beer into something more unique."]
["33A","33A - Wood-Aged Beer",null,null,null,null,null,null,"Varies with base style","Varies with base style","Varies with base style, typically above-average","Varies with base style, typically above-average","Varies with base style, often darker than the unadulterated base style","Varies with base style, often darker than the unadulterated base style","Varies with base style, typically above-average ","Varies with base style, typically above-average ","Varies with base style","Varies with base style","Wood-Aged Beer",null,null,"Wood Beer","Specialty Beer","Specialty Beer","Specialty Beer","Varies with base style","Varies with base style","A harmonious blend of the base beer style with characteristics from aging in contact with wood. The best examples will be smooth, flavorful, well-balanced and well-aged. ","Varies with base style. A low to moderate wood- or oak-based aroma is usually present. Fresh wood can occasionally impart raw “green” aromatics, although this character should never be too strong. Other optional aromatics include a low to moderate vanilla, caramel, toffee, toast, or cocoa character from any char on the wood. Any alcohol character should be smooth and balanced, not hot. Some background oxidation character is optional, and can take on a pleasant, sherry-like character and not be papery or cardboard-like. Should not have added alcohol character.","Varies with base style. Often darker than the unadulterated base beer style, particularly if toasted/charred barrels are used.","Varies with base style. Wood usually contributes a woody or oaky flavor, which can occasionally take on a raw “green” flavor if new wood is used. Other flavors that may optionally be present include vanilla (from vanillin in the wood); caramel, butterscotch, toasted bread or almonds (from toasted wood); and coffee, chocolate, cocoa (from charred wood). The wood and/or other cask-derived flavors should be balanced, supportive and noticeable, but should not overpower the base beer style. Some background oxidation character is optional, although this should take on a pleasant, sherry-like character and not be papery or cardboard-like.","Varies with base style. Wood can add tannins to the beer, depending on age of the cask. The tannins can lead to additional astringency (which should never be high), or simply a fuller mouthfeel. Tart or acidic characteristics should be low to none, and never distracting.","The base beer style should be apparent. The wood-based character should be evident, but not so dominant as to unbalance the beer. The intensity of the wood-based flavors is based on the contact time with the wood; the age, condition, and origin and char level of the barrel; and the type of wood. THIS CATEGORY SHOULD NOT BE USED FOR BASE STYLES WHERE WOOD-AGING IS A FUNDAMENTAL REQUIREMENT FOR THE STYLE (e.g., Flanders Red, Lambic, etc.). Beers made using either limited wood aging or products that only provide a subtle background character may be entered in the base beer style categories as long as the wood character isn’t prominently featured.","A traditional production method that is rarely used by major breweries, and usually only with specialty products. More popular with modern American craft breweries looking for new, distinctive products. Oak cask and barrels are traditional, although other woods are becoming more popular.","Varies with base style. Aged in wooden casks or barrels, or using wood-based additives (wood chips, wood staves, oak essence). Fuller-bodied, higher-gravity base styles often are used since they can best stand up to the additional flavors, although experimentation is encouraged.",null,"Bush Prestige, Cigar City Humidor India Pale Ale, Faust Holzfassgereifter Eisbock, Firestone Walker Double Barrel Ale, Great Divide Oak Aged Yeti Imperial Stout, Petrus Aged Pale, Samuel Smith Yorkshire Stingo","This style is intended for beer aged in wood without added alcohol character from previous use of the barrel. Bourbon-barrel or other similar beers should be entered as a Specialty Wood-Aged Beer."]
["33B","33B - Specialty Wood-Aged Beer",null,null,null,null,null,null,"Varies with base style ","Varies with base style ","Varies with base style, typically above-average","Varies with base style, typically above-average","Varies with base style","Varies with base style","Varies with base style, typically above-average","Varies with base style, typically above-average","Varies with base style ","Varies with base style ","Specialty Wood-Aged Beer",null,null,"Wood Beer","Specialty Beer","Specialty Beer","Specialty Beer","Varies with base style ","Varies with base style ","A harmonious blend of the base beer style with characteristics from aging in contact with wood (including alcoholic products previously in contact with the wood). The best examples will be smooth, flavorful, well-balanced and well-aged. ","Varies with base style. A low to moderate wood- or oak-based aroma is usually present. Other aromatics often include a low to moderate vanilla, caramel, toffee, toast, or cocoa character, as well as any aromatics associated with alcohol (distilled spirits, wine, etc.) previously stored in the wood. The added alcohol character should be smooth and balanced, not hot. Some background oxidation character is optional, and can take on a pleasant, sherry-like character and not be papery or cardboard-like.","Varies with base style. Often darker than the unadulterated base beer style, particularly if whiskey/bourbon barrels are used. Beers aged in wine barrels or other products with distinctive colors may also impart a color to the finished beer.","Varies with base style. Wood usually contributes a woody or oaky flavor. Other flavors that are typically present include vanilla (from vanillin in the wood); caramel, butterscotch, toasted bread or almonds (from toasted wood); coffee, chocolate, cocoa (from charred wood or bourbon casks); and alcohol flavors from other products previously stored in the wood. The wood and/or other cask-derived flavors should be balanced, supportive and noticeable, but should not overpower the base beer style. Some background oxidation character is optional, although this should take on a pleasant, sherry-like character and not be papery or cardboard-like.","Varies with base style. Wood can add tannins to the beer, depending on age of the cask. The tannins can lead to additional astringency (which should never be high), or simply a fuller mouthfeel. Usually exhibits additional alcohol warming. Higher alcohol levels should not result in “hot” beers; aged, smooth flavors are most desirable. Tart or acidic characteristics should be low to none.","The base beer style should be apparent. The wood-based character should be evident, but not so dominant as to unbalance the beer. The intensity of the wood-based flavors is based on the contact time with the wood; the age, condition, previous usage of the barrel; and the type of wood. Alcoholic products previously stored in the wood should be evident, but should not be so dominant as to unbalance the beer. THIS CATEGORY SHOULD NOT BE USED FOR BASE STYLES WHERE BARREL-AGING IS A FUNDAMENTAL REQUIREMENT FOR THE STYLE (e.g., Flanders Red, Lambic, etc.). Special wood-aged wild ales should be entered in the Wild Specialty style.","A traditional production method that is rarely used by major breweries, and usually only with specialty products. Quite popular with modern American craft breweries looking for new, distinctive products. Oak cask and barrels are traditional, although other woods can be used.","Varies with base style. Aged in wooden casks or barrels previously used to store alcohol (e.g., whiskey, bourbon, port, sherry, Madeira, wine, etc). Fuller-bodied, higher-gravity base styles often are used since they can best stand up to the additional flavors, although experimentation is encouraged.",null,"Founders Kentucky Breakfast Stout, Goose Island Bourbon County Stout, J.W. Lees Harvest Ale in Port, Sherry, Lagavulin Whisky or Calvados Casks, The Lost Abbey Angel’s Share Ale; many microbreweries have specialty beers served only on premises often directly from the cask.","This style is intended for beer aged in wood with added alcohol character from previous use of the barrel. Bourbon-barrel or other similar beers should be entered here."]
["34A","34A - Clone Beer",null,null,null,null,null,null,"Vary depending on the declared beer","Vary depending on the declared beer","Vary depending on the declared beer","Vary depending on the declared beer","Vary depending on the declared beer","Vary depending on the declared beer","Vary depending on the declared beer","Vary depending on the declared beer","Vary depending on the declared beer","Vary depending on the declared beer","Clone Beer",null,null,"Specialty Beer","Specialty Beer","Specialty Beer","Specialty Beer","Vary depending on the declared beer","Vary depending on the declared beer","Based on declared clone beer.","Based on declared clone beer.","Based on declared clone beer.","Based on declared clone beer.","Based on declared clone beer.","Intended as a catch-all location for specific beers that are based on unique commercial examples that don’t fit existing styles.",null,null,null,null,"This style is intended for reproductions of specific commercial beers that aren’t good representations of existing styles. The use of the word clone does not imply an exact copy; it implies an interpretation of a style represented by a specific beer that does not have a defined style within the guidelines. The beer should be judged as to how well it fits the broader style represented by the example beer, not how well it is an exact copy of a specific commercial product. If a ‘clone beer’ does fit another style, do not enter it here."]
["34B","34B - Mixed-Style Beer",null,null,null,null,null,null,"Vary depending on the declared beer","Vary depending on the declared beer","Vary depending on the declared beer","Vary depending on the declared beer","Vary depending on the declared beer","Vary depending on the declared beer","Vary depending on the declared beer","Vary depending on the declared beer","Vary depending on the declared beer","Vary depending on the declared beer","Mixed-Style Beer",null,null,"Specialty Beer","Specialty Beer","Specialty Beer","Specialty Beer","Vary depending on the declared beer","Vary depending on the declared beer","Based on the declared base styles. As with all Specialty-Type Beers, the resulting combination of beer styles needs to be harmonious and balanced, and be pleasant to drink.","Based on the declared base styles.","Based on the declared base styles.","Based on the declared base styles.","Based on the declared base styles.","Intended for Specialty-Type combinations of styles not described elsewhere as Specialty-Type Beers, or as hybrid or fusion beers between other existing styles.",null,null,null,null,"This style is intended for combinations of existing styles (Classic Beers or Specialty-Type) that are not defined elsewhere in the guidelines. If a ‘mixed-style beer’ does fit another style, do not enter it here. "]
["34C","34C - Experimental Beer",null,null,null,null,null,null,"Vary depending on the declared beer","Vary depending on the declared beer","Vary depending on the declared beer","Vary depending on the declared beer","Vary depending on the declared beer","Vary depending on the declared beer","Vary depending on the declared beer","Vary depending on the declared beer","Vary depending on the declared beer","Vary depending on the declared beer","Experimental Beer",null,null,"Specialty Beer","Specialty Beer","Specialty Beer","Specialty Beer","Vary depending on the declared beer","Vary depending on the declared beer","Varies, but should be a unique experience.","Varies.","Varies.","Varies.","Varies.","This style is the ultimate in creativity, since it cannot represent a well-known commercial beer (otherwise it would be a clone beer) and cannot fit into any other existing Specialty-Type style (including those within this major category).",null,null,null,null,"This is explicitly a catch-all category for any beer that does not fit into an existing style description. No beer is ever “out of style” in this style, unless it fits elsewhere. This is the last resort for any beer entered into a competition."]

{"sheet":"Feuil3","index":11,"n_rows":57,"n_cols":14,"rows_kept":57,"cut":false,"hidden":true,"merged":[[0,0,0,6],[0,7,0,13],[2,1,2,2],[2,5,2,6],[2,7,6,7],[2,8,2,9],[2,11,2,12],[3,1,3,2],[3,8,3,9],[3,11,3,12],[6,8,6,9],[6,11,6,12],[8,7,14,8],[8,9,8,11],[10,9,14,9],[10,10,10,11],[11,10,11,11],[12,10,12,11],[4,1,4,2],[4,8,4,9],[4,11,4,12],[5,0,5,1],[5,8,5,9],[5,11,5,12],[18,0,20,0],[18,3,18,4],[18,5,18,6],[19,3,19,4],[19,5,19,6],[19,7,23,8],[19,10,19,11],[19,12,19,13],[13,0,16,0],[13,10,13,11],[14,10,14,11],[15,2,16,2],[15,5,16,5],[15,6,16,6],[16,7,17,8],[16,9,17,10],[20,1,20,2],[20,3,20,4],[20,5,20,6],[20,10,20,11],[20,12,20,13],[21,10,21,11],[21,12,21,13],[16,12,17,12],[16,13,17,13],[22,0,32,0],[22,9,23,9],[22,10,23,11],[22,12,23,13],[25,7,28,8],[25,10,25,11],[25,12,25,13],[26,10,26,11],[26,12,26,13],[27,10,27,11],[27,12,27,13],[28,10,28,11],[28,12,28,13],[30,7,34,8],[30,10,30,11],[30,12,30,13],[31,10,31,11],[31,12,31,13],[32,10,32,11],[32,12,32,13],[33,10,34,11],[33,12,34,13],[34,0,37,0],[34,1,34,2],[34,3,34,4],[34,5,34,6],[35,1,35,2],[35,3,35,4],[35,5,35,6],[36,1,36,2],[36,3,36,4],[36,5,36,6],[36,7,46,8],[36,9,39,9],[37,1,37,2],[37,3,37,4],[37,5,37,6],[33,9,34,9],[39,0,49,0],[40,9,40,13],[48,7,56,8],[48,10,48,11],[48,12,48,13],[49,10,49,11],[49,12,49,13],[50,10,50,11],[50,12,50,13],[51,0,56,0],[51,10,51,11],[51,12,51,13],[52,10,52,11],[52,12,52,13],[53,1,54,1],[53,2,54,2],[53,3,54,3],[53,4,54,4],[53,5,54,5],[53,6,54,6],[51,1,52,1],[51,2,52,2],[51,3,52,3],[51,4,52,4],[51,5,52,5],[51,6,52,6],[56,12,56,13],[53,12,53,13],[55,1,56,1],[55,2,56,2],[55,3,56,3],[55,4,56,4],[55,5,56,5],[55,6,56,6],[55,9,55,10],[55,12,55,13],[56,9,56,10]]}
["Ale du Causse",null,null,null,null,null,null,{"$f":"A1","v":"Ale du Causse"}]
[]
["Style","10A - Weissbier",null,null,"Brassin","BJCCP 2015 min/max",null,"Profil Materiel","Température du malt",null,15,"Rétraction au froid",null,0.04]
["Volume",26,null,"DI",{"$f":"K27","v":1.0487396978021979},{"$f":"IF($B$3=\"\",\"\",VLOOKUP($B$3,BJCCP!$A$1:$AH$119,2,FALSE))","v":1.044},{"$f":"IF($B$3=\"\",\"\",VLOOKUP($B$3,BJCCP!$A$1:$AH$119,3,FALSE))","v":1.052},null,"Ratio d'empatage",null,3,"Perte cuve ébu",null,1]
["Date","2020-04-07",null,"DF",{"$f":"K27-((K27-1)*MAX(G54,G56))","v":1.0131810663942307},{"$f":"IF($B$3=\"\",\"\",VLOOKUP($B$3,BJCCP!$A$1:$AH$119,4,FALSE))","v":1.01},{"$f":"IF($B$3=\"\",\"\",VLOOKUP($B$3,BJCCP!$A$1:$AH$119,5,FALSE))","v":1.014},null,"Durée d'ébulition",null,90,"Perte cuve tampon",null,1]
["Rendement d'empatage",null,0.78,"EBC",{"$f":"2.9396*((4.23*(C24*F24+C25*F25+C26*F26+C27*F27+C28*F28+C29*F29+C30*F30+C31*F31+C32*F32)/1000)/ K28 )^0.6859","v":6.7137796375287166},{"$f":"IF($B$3=\"\",\"\",VLOOKUP($B$3,BJCCP!$A$1:$AH$119,6,FALSE))","v":3.94},{"$f":"IF($B$3=\"\",\"\",VLOOKUP($B$3,BJCCP!$A$1:$AH$119,7,FALSE))","v":11.82},null,"% d'évaporation/h",null,9.2999999999999999E-2,"Perte fermenteur",null,1.5]
["Palier 1",66,90,"IBU",{"$f":"G50","v":10.944197024422426},{"$f":"IF($B$3=\"\",\"\",VLOOKUP($B$3,BJCCP!$A$1:$AH$119,8,FALSE))","v":8},{"$f":"IF($B$3=\"\",\"\",VLOOKUP($B$3,BJCCP!$A$1:$AH$119,9,FALSE))","v":15},null,"% d'évaporation total",null,{"$f":"(K6*K5)/60","v":0.13949999999999999},"Evaporation totale",null,{"$f":"K7*K22","v":4.720790238233584}]
["Palier 2",null,null,"ABV",{"$f":"(E4-E5)*0.1318*1000","v":4.6866276195700793},{"$f":"IF($B$3=\"\",\"\",VLOOKUP($B$3,BJCCP!$A$1:$AH$119,10,FALSE))","v":4.3},{"$f":"IF($B$3=\"\",\"\",VLOOKUP($B$3,BJCCP!$A$1:$AH$119,11,FALSE))","v":5.6}]
["Palier 3",null,null,"vol CO2",4,{"$f":"IF($B$3=\"\",\"\",VLOOKUP($B$3,BJCCP!$A$1:$AH$119,20,FALSE))","v":3.3},{"$f":"IF($B$3=\"\",\"\",VLOOKUP($B$3,BJCCP!$A$1:$AH$119,21,FALSE))","v":4.3},"Empatage",null,"Eau d'empatage",null,null,{"$f":"F33*K4/1000","v":18.3},{"$f":"B7-(((F33/1000)*1620*(K3-B7))/(M9*4185))","v":72.58064516129032}]
["Mash-Out",null,null,"IBU/DI",{"$f":"E7/((E4-1)*1000)","v":0.22454380141702282},{"$f":"F7/((G4-1)*1000)","v":0.15384615384615372},{"$f":"G7/((F4-1)*1000)","v":0.34090909090909061}]
["Moy/Total",{"$f":"B7*C7/C11+B8*C8/C11+B9*C9/C11","v":66},{"$f":"SUM(C7:C9)","v":90},"RBR : IBU/RE",{"$f":"E7/(0.1808*(259-(259/E4))+(0.8192*(259-(259/E5))))","v":2.2169714294366378},{"$f":"F7/(0.1808*(259-(259/G4))+(0.8192*(259-(259/F5))))","v":1.8118513481113967},{"$f":"G7/(0.1808*(259-(259/F4))+(0.8192*(259-(259/G5))))","v":3.059371604281782},null,null,"Profil",{"$f":"A7","v":"Palier 1"},null,{"$f":"B7","v":66},90]
[null,null,null,null,null,null,null,null,null,null,{"$f":"A8","v":"Palier 2"},null,0,0]
["BJCCP",{"$f":"IF($B$3=\"\",\"\",VLOOKUP($B$3,BJCCP!$A$1:$AH$119,22,FALSE))","v":"50-100"},{"$f":"IF($B$3=\"\",\"\",VLOOKUP($B$3,BJCCP!$A$1:$AH$119,23,FALSE))","v":"0-30"},{"$f":"IF($B$3=\"\",\"\",VLOOKUP($B$3,BJCCP!$A$1:$AH$119,24,FALSE))","v":"0-80"},{"$f":"IF($B$3=\"\",\"\",VLOOKUP($B$3,BJCCP!$A$1:$AH$119,25,FALSE))","v":"0-50"},{"$f":"IF($B$3=\"\",\"\",VLOOKUP($B$3,BJCCP!$A$1:$AH$119,26,FALSE))","v":"0-100"},null,null,null,null,{"$f":"A9","v":"Palier 3"},null,0,0]
["Eau","Ca (50-150)","Mg (10-40)","Na (0-150)","SO4 (50-250)","Cl (0-250)","HCO3 (0-250)",null,null,null,{"$f":"A10","v":"Mash-Out"}]
[null,50,10,20,50,75,111,null,null,null,"Moyenne/total",null,66,90]
[null,"ratio SO4/Cl",{"$f":"INDEX({\"Extrêmement maltée\";\"Très maltée\";\"Maltée\";\"Equilibrée\";\"Légèrement amère\";\"Amère\";\"Très amère\";\"Extrêmement amère\";\"Hors-Limites\"},MATCH(B17,{0;0.4;0.6;0.8;1.5;2;6;8;18},1))","v":"Maltée"},"A. Totale","A. Résiduelle","pH estimé",{"$f":"(E24*F24+E25*F25+E26*F26+E27*F27+E28*F28+E29*F29+E30*F30+E31*F31+E32*F32)/F33+(0.1085*(M9/3.785412)/(F33*2.20462/1000)+0.013)*F20/50","v":5.5977896488488845}]
[null,{"$f":"E15/F15","v":0.66666666666666663},null,{"$f":"G15/1.22","v":90.983606557377058},{"$f":"D17-(B15/1.4+C15/1.7)","v":49.386967901914872},null,null,"Rinçage",null,"Eau de rinçage",null,{"$f":"K22-M9+F33/1000","v":21.640790238233578},"Densité fin de rinçage"]
[null,null,null,null,null,null,null,null,null,null,null,78]
["Acide Lactique","Concentration","Quantié","Alcalinité totale corrigée",null,"A. Résiduelle corrigée"]
[null,0.8,5.2,{"$f":"D17-(176.1*B20*C20*2)/(M9*0.264172)","v":-212.08769100509028},null,{"$f":"D20-(B15/1.4+C15/1.7)","v":-253.68432966055246},null,"Pré-ébulition",null,null,"Théorique",null,"Réel"]
[null,"recommandation BJCCP =>",null,{"$f":"IF($B$3=\"\",\"\",VLOOKUP($B$3,BJCCP!$A$1:$AH$119,27,FALSE))","v":"<100"},null,{"$f":"IF($B$3=\"\",\"\",VLOOKUP($B$3,BJCCP!$A$1:$AH$119,28,FALSE))","v":"30 - 30"},null,null,null,"Densité",{"$f":"1+((D33*C6*F33)/(2.6*K22)/1000)","v":1.0419405099587913}]
[null,null,null,null,null,null,null,null,null,"Volume",{"$f":"((B4+N4+N5)/(1-K7))*(1+N3)","v":33.840790238233581}]
["Grains","Type","EBC","Rmax théo","pH","Poids","Pourcentage",null,null,"Rendement d'empatage",{"$f":"C6","v":0.78},null,{"$f":"(2.6*(M21-1)*M22*1000)/(F33*D33)","v":0}]
[null,"Pilsen 6 rangs",{"$f":"IF(B24=\"\",\"0\",VLOOKUP(B24,Paramètres!$A$1:$E$52,3,FALSE))","v":3},{"$f":"IF(B24=\"\",\"0\",VLOOKUP(B24,Paramètres!$A$1:$E$52,2,FALSE))","v":0.76},{"$f":"IF(B24=\"\",\"0\",VLOOKUP(B24,Paramètres!$A$1:$E$52,5,FALSE))","v":5.79},2800,{"$f":"F24/$F$33","v":0.45901639344262296}]
[null,"Froment",{"$f":"IF(B25=\"\",\"0\",VLOOKUP(B25,Paramètres!$A$1:$E$52,3,FALSE))","v":4.5},{"$f":"IF(B25=\"\",\"0\",VLOOKUP(B25,Paramètres!$A$1:$E$52,2,FALSE))","v":0.79},{"$f":"IF(B25=\"\",\"0\",VLOOKUP(B25,Paramètres!$A$1:$E$52,5,FALSE))","v":6.04},2600,0.42622950819672129]
[null,"Diastasique",{"$f":"IF(B26=\"\",\"0\",VLOOKUP(B26,Paramètres!$A$1:$E$52,3,FALSE))","v":3},{"$f":"IF(B26=\"\",\"0\",VLOOKUP(B26,Paramètres!$A$1:$E$52,2,FALSE))","v":0.81},{"$f":"IF(B26=\"\",\"0\",VLOOKUP(B26,Paramètres!$A$1:$E$52,5,FALSE))","v":5.7},400,6.5573770491803282E-2,"Post-ébulition",null,null,"Théorique",null,"Réel"]
[null,"Cara-clair",{"$f":"IF(B27=\"\",\"0\",VLOOKUP(B27,Paramètres!$A$1:$E$52,3,FALSE))","v":5.5},{"$f":"IF(B27=\"\",\"0\",VLOOKUP(B27,Paramètres!$A$1:$E$52,2,FALSE))","v":0.75},{"$f":"IF(B27=\"\",\"0\",VLOOKUP(B27,Paramètres!$A$1:$E$52,5,FALSE))","v":5.2},300,4.9180327868852458E-2,null,null,"Densité",{"$f":"1+((D33*C6*F33)/(2.6*K28)/1000)","v":1.0487396978021979}]
[null,null,{"$f":"IF(B28=\"\",\"0\",VLOOKUP(B28,Paramètres!$A$1:$E$52,3,FALSE))","v":"0"},{"$f":"IF(B28=\"\",\"0\",VLOOKUP(B28,Paramètres!$A$1:$E$52,2,FALSE))","v":"0"},{"$f":"IF(B28=\"\",\"0\",VLOOKUP(B28,Paramètres!$A$1:$E$52,5,FALSE))","v":"0"},null,0,null,null,"Volume",{"$f":"K22*(1-K7)","v":29.119999999999997}]
[null,null,{"$f":"IF(B29=\"\",\"0\",VLOOKUP(B29,Paramètres!$A$1:$E$52,3,FALSE))","v":"0"},{"$f":"IF(B29=\"\",\"0\",VLOOKUP(B29,Paramètres!$A$1:$E$52,2,FALSE))","v":"0"},{"$f":"IF(B29=\"\",\"0\",VLOOKUP(B29,Paramètres!$A$1:$E$52,5,FALSE))","v":"0"},null,0,null,null,"Evaporation",{"$f":"K6*100","v":9.3000000000000007},null,{"$f":"((M22-M28)/M22)*100*60/K5","v":{"$error":"#DIV/0!"}}]
[null,null,{"$f":"IF(B30=\"\",\"0\",VLOOKUP(B30,Paramètres!$A$1:$E$52,3,FALSE))","v":"0"},{"$f":"IF(B30=\"\",\"0\",VLOOKUP(B30,Paramètres!$A$1:$E$52,2,FALSE))","v":"0"},{"$f":"IF(B30=\"\",\"0\",VLOOKUP(B30,Paramètres!$A$1:$E$52,5,FALSE))","v":"0"},null,0]
[null,null,{"$f":"IF(B31=\"\",\"0\",VLOOKUP(B31,Paramètres!$A$1:$E$52,3,FALSE))","v":"0"},{"$f":"IF(B31=\"\",\"0\",VLOOKUP(B31,Paramètres!$A$1:$E$52,2,FALSE))","v":"0"},{"$f":"IF(B31=\"\",\"0\",VLOOKUP(B31,Paramètres!$A$1:$E$52,5,FALSE))","v":"0"},null,0,"En fermenteur",null,null,"Théorique",null,"Réel"]
[null,null,{"$f":"IF(B32=\"\",\"0\",VLOOKUP(B32,Paramètres!$A$1:$E$52,3,FALSE))","v":"0"},{"$f":"IF(B32=\"\",\"0\",VLOOKUP(B32,Paramètres!$A$1:$E$52,2,FALSE))","v":"0"},{"$f":"IF(B32=\"\",\"0\",VLOOKUP(B32,Paramètres!$A$1:$E$52,5,FALSE))","v":"0"},null,0,null,null,"DI",{"$f":"K27","v":1.0487396978021979}]
[null,"TOTAL",{"$f":"E6","v":6.7137796375287166},{"$f":"D24*G24+D25*G25+D26*G26+D27*G27+D28*G28+D29*G29+D30*G30+D31*G31+D32*G32","v":0.7755737704918032},{"$f":"(E24*F24+E25*F25+E26*F26+E27*F27+E28*F28+E29*F29+E30*F30+E31*F31+E32*F32)/F33","v":5.8616393442622954},{"$f":"SUM(F24:F32)","v":6100},{"$f":"SUM(G24:G32)","v":1},null,null,"Volume",{"$f":"K28*(1-N3)-N5-N4","v":25.955199999999998}]
[null,null,null,null,null,null,null,null,null,"Efficacité du brassage",{"$f":"(2.6*K33*(K32-1)*1000)/(D33*F33)","v":0.69522857142857264},null,{"$f":"(2.6*M33*(M32-1)*1000)/(D33*F33)","v":0}]
["Autre","Type",null,"Utilisation",null,"Quantité"]
[]
[null,null,null,null,null,null,null,"Fermentation",null,"Profil","T°C","Durée","Fin théorique","Fin réelle"]
[null,null,null,null,null,null,null,null,null,null,null,null,{"$f":"B5+L38","v":"2020-04-07"}]
[null,null,null,null,null,null,null,null,null,null,null,null,{"$f":"M38+L39","v":"2020-04-07"}]
["Houblons","Type","Acide Alpha","Utilisation","Durée","Poids","IBUs",null,null,null,null,null,{"$f":"IF(L40=\"\",\"\",M39+L40)","v":""}]
[null,"Magnum",0.12,"Ebullition",60,8,{"$f":"IF(D41=\"Ebullition\",((1.65*(0.000125^($K$27-1))*((1-EXP(-0.04*E41))/4.15))*C41*F41*1000)/($K$28)*Paramètres!$H$2,IF(D41=\"DH\",((1.65*(0.000125^($K$27-1))*((1-EXP(-0.04*E41))/4.15))*C41*F41*1000)/($K$28)*Paramètres!$H$3,IF(D41=\"Hop-stand\",((1.65*(0.000125^($K$27-1))*((1-EXP(-0.04*E41))/4.15))*C41*F41*1000)/($K$28)*Paramètres!$H$4,IF(D41=\"FWH\",((1.65*(0.000125^($K$27-1))*((1-EXP(-0.04*E41))/4.15))*C41*F41*1000)/($K$28)*Paramètres!$H$5,IF(D41=\"Mash-hop\",((1.65*(0.000125^($K$27-1))*((1-EXP(-0.04*E41))/4.15))*C41*F41*1000)/($K$28)*Paramètres!$H$6,IF(D41=\"Flame-out\",((1.65*(0.000125^($K$27-1))*((1-EXP(-0.04*E41))/4.15))*C41*F41*1000)/($K$28)*Paramètres!$H$7,\"\"))))))","v":7.6909307280750241},null,null,"Suivi de la fermentation"]
[null,"Hallertau Hersbrucker",2.8000000000000001E-2,"Ebullition",10,40,{"$f":"IF(D42=\"Ebullition\",((1.65*(0.000125^($K$27-1))*((1-EXP(-0.04*E42))/4.15))*C42*F42*1000)/($K$28)*Paramètres!$H$2,IF(D42=\"DH\",((1.65*(0.000125^($K$27-1))*((1-EXP(-0.04*E42))/4.15))*C42*F42*1000)/($K$28)*Paramètres!$H$3,IF(D42=\"Hop-stand\",((1.65*(0.000125^($K$27-1))*((1-EXP(-0.04*E42))/4.15))*C42*F42*1000)/($K$28)*Paramètres!$H$4,IF(D42=\"FWH\",((1.65*(0.000125^($K$27-1))*((1-EXP(-0.04*E42))/4.15))*C42*F42*1000)/($K$28)*Paramètres!$H$5,IF(D42=\"Mash-hop\",((1.65*(0.000125^($K$27-1))*((1-EXP(-0.04*E42))/4.15))*C42*F42*1000)/($K$28)*Paramètres!$H$6,IF(D42=\"Flame-out\",((1.65*(0.000125^($K$27-1))*((1-EXP(-0.04*E42))/4.15))*C42*F42*1000)/($K$28)*Paramètres!$H$7,\"\"))))))","v":3.2532662963474013},null,null,"Date","Brix","Densité","Atténuation","Progression"]
[null,null,null,null,null,null,{"$f":"IF(D43=\"Ebullition\",((1.65*(0.000125^($K$27-1))*((1-EXP(-0.04*E43))/4.15))*C43*F43*1000)/($K$28)*Paramètres!$H$2,IF(D43=\"DH\",((1.65*(0.000125^($K$27-1))*((1-EXP(-0.04*E43))/4.15))*C43*F43*1000)/($K$28)*Paramètres!$H$3,IF(D43=\"Hop-stand\",((1.65*(0.000125^($K$27-1))*((1-EXP(-0.04*E43))/4.15))*C43*F43*1000)/($K$28)*Paramètres!$H$4,IF(D43=\"FWH\",((1.65*(0.000125^($K$27-1))*((1-EXP(-0.04*E43))/4.15))*C43*F43*1000)/($K$28)*Paramètres!$H$5,IF(D43=\"Mash-hop\",((1.65*(0.000125^($K$27-1))*((1-EXP(-0.04*E43))/4.15))*C43*F43*1000)/($K$28)*Paramètres!$H$6,IF(D43=\"Flame-out\",((1.65*(0.000125^($K$27-1))*((1-EXP(-0.04*E43))/4.15))*C43*F43*1000)/($K$28)*Paramètres!$H$7,\"\"))))))","v":""},null,null,null,null,{"$f":"IF(K43=0, \"\", 1 - 0.0044993*(-676.67 + 1286.4 * $M$32 - 800.47 *$M$32^2 + 190.74 * $M$32^3) + 0.0117741*(K43/1.04) + 0.000275806*(-676.67 + 1286.4 * $M$32 - 800.47 * $M$32^2 + 190.74 * $M$32^3)^2 - 0.00127169*(K43/1.04)^2 - 0.00000727999*(-676.67 + 1286.4 * $M$32 - 800.47 * $M$32^2 + 190.74 * $M$32^3)^3 + 0.0000632929*(K43/1.04)^3)","v":""},{"$f":"IF(L43=\"\",\"\",($M$32-L43)/($M$32-1))","v":""},{"$f":"IF(M43=\"\",\"\",M43/$K$52)","v":""}]
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[{"$f":"\"Grains\"","v":"Grains"},{"$f":"A11","v":"Grains"},{"$f":"A11","v":"Grains"},{"$f":"A11","v":"Grains"},{"$f":"A11","v":"Grains"},{"$f":"A11","v":"Grains"},"IBU/DI -",{"$f":"Brassage!E7/((Brassage!N34-1)*1000)","v":-3.2926108346530945E-2},"IBU/DI -",-3.2926108346530945E-2,"IBU/DI -",-3.2926108346530945E-2,"IBU/DI -",-3.2926108346530945E-2,"IBU/DI -",-3.2926108346530945E-2,"IBU/DI -",-3.2926108346530945E-2]
[{"$f":"IF(Brassage!H25=0,\"\",\"- \"&Brassage!H25&\"g  \"&Brassage!B25)","v":"- 4000g  Pale ale Château"},"- 4000g  Pale ale Château","- 4000g  Pale ale Château","- 4000g  Pale ale Château","- 4000g  Pale ale Château","- 4000g  Pale ale Château","vol CO2",{"$f":"Brassage!E9","v":1.8},"vol CO2",1.8,"vol CO2",1.8,"vol CO2",1.8,"vol CO2",1.8,"vol CO2",1.8,"vol CO2","IBU/RE","IBU/DI","IBU","vol CO2","IBU/RE","IBU/DI","IBU","vol CO2","IBU/RE","IBU/DI","IBU","vol CO2","IBU/RE","IBU/DI","IBU","vol CO2","IBU/RE","IBU/DI","IBU","vol CO2","IBU/RE","IBU/DI","IBU"]
[{"$f":"IF(Brassage!H26=0,\"\",\"- \"&Brassage!H26&\"g  \"&Brassage!B26)","v":"- 1000g  Avoine (flocons)"},"- 1000g  Avoine (flocons)","- 1000g  Avoine (flocons)","- 1000g  Avoine (flocons)","- 1000g  Avoine (flocons)","- 1000g  Avoine (flocons)",null,null,0,0,0,0,0,0,0,0,0,0]
[{"$f":"IF(Brassage!H27=0,\"\",\"- \"&Brassage!H27&\"g  \"&Brassage!B27)","v":"- 700g  Château Roasted Barley"},"- 700g  Château Roasted Barley","- 700g  Château Roasted Barley","- 700g  Château Roasted Barley","- 700g  Château Roasted Barley","- 700g  Château Roasted Barley",{"$f":"Brassage!A1","v":"Projet - Irish Stout"},{"$f":"Brassage!B3","v":"15B - Irish Stout"},"Projet - Irish Stout","15B - Irish Stout","Projet - Irish Stout","15B - Irish Stout","Projet - Irish Stout","15B - Irish Stout","Projet - Irish Stout","15B - Irish Stout","Projet - Irish Stout","15B - Irish Stout"]
[{"$f":"IF(Brassage!H28=0,\"\",\"- \"&Brassage!H28&\"g  \"&Brassage!B28)","v":""},"","","","","",null,null,null,null,null,null,null,null,null,null,null,null,{"$f":"Brassage!$E$9","v":1.8},{"$f":"Brassage!$E$7/(0.1808*(259-(259/Brassage!$N$34))+(0.8192*(259-(259/Brassage!$L$55))))","v":{"$error":"#DIV/0!"}},{"$f":"Brassage!$E$7","v":32.926108346530945},{"$f":"Brassage!$E$7","v":32.926108346530945},{"$f":"Brassage!$E$9","v":1.8},{"$f":"Brassage!$E$7/(0.1808*(259-(259/Brassage!$N$34))+(0.8192*(259-(259/Brassage!$L$55))))","v":{"$error":"#DIV/0!"}},{"$f":"Brassage!$E$7","v":32.926108346530945},{"$f":"Brassage!$E$7","v":32.926108346530945},{"$f":"Brassage!$E$9","v":1.8},{"$f":"Brassage!$E$7/(0.1808*(259-(259/Brassage!$N$34))+(0.8192*(259-(259/Brassage!$L$55))))","v":{"$error":"#DIV/0!"}},{"$f":"Brassage!$E$7","v":32.926108346530945},{"$f":"Brassage!$E$7","v":32.926108346530945},{"$f":"Brassage!$E$9","v":1.8},{"$f":"Brassage!$E$7/(0.1808*(259-(259/Brassage!$N$34))+(0.8192*(259-(259/Brassage!$L$55))))","v":{"$error":"#DIV/0!"}},{"$f":"Brassage!$E$7","v":32.926108346530945},{"$f":"Brassage!$E$7","v":32.926108346530945},{"$f":"Brassage!$E$9","v":1.8},{"$f":"Brassage!$E$7/(0.1808*(259-(259/Brassage!$N$34))+(0.8192*(259-(259/Brassage!$L$55))))","v":{"$error":"#DIV/0!"}},{"$f":"Brassage!$E$7","v":32.926108346530945},{"$f":"Brassage!$E$7","v":32.926108346530945},{"$f":"Brassage!$E$9","v":1.8},{"$f":"Brassage!$E$7/(0.1808*(259-(259/Brassage!$N$34))+(0.8192*(259-(259/Brassage!$L$55))))","v":{"$error":"#DIV/0!"}},{"$f":"Brassage!$E$7","v":32.926108346530945},{"$f":"Brassage!$E$7","v":32.926108346530945}]
[{"$f":"IF(Brassage!H29=0,\"\",\"- \"&Brassage!H29&\"g  \"&Brassage!B29)","v":""},"","","","",""]
[{"$f":"IF(Brassage!H30=0,\"\",\"- \"&Brassage!H30&\"g  \"&Brassage!B30)","v":""},"","","","",""]
[{"$f":"IF(Brassage!H31=0,\"\",\"- \"&Brassage!H31&\"g  \"&Brassage!B31)","v":""},"","","","","",null,null,null,null,null,null,null,null,null,null,null,null,{"$f":"Brassage!$A$1","v":"Projet - Irish Stout"},null,{"$f":"Brassage!$B$3","v":"15B - Irish Stout"},null,{"$f":"Brassage!$A$1","v":"Projet - Irish Stout"},null,{"$f":"Brassage!$B$3","v":"15B - Irish Stout"},null,{"$f":"Brassage!$A$1","v":"Projet - Irish Stout"},null,{"$f":"Brassage!$B$3","v":"15B - Irish Stout"},null,{"$f":"Brassage!$A$1","v":"Projet - Irish Stout"},null,{"$f":"Brassage!$B$3","v":"15B - Irish Stout"},null,{"$f":"Brassage!$A$1","v":"Projet - Irish Stout"},null,{"$f":"Brassage!$B$3","v":"15B - Irish Stout"},null,{"$f":"Brassage!$A$1","v":"Projet - Irish Stout"},null,{"$f":"Brassage!$B$3","v":"15B - Irish Stout"}]
[]
["Autres",{"$f":"A20","v":"Autres"},{"$f":"A20","v":"Autres"},{"$f":"A20","v":"Autres"},{"$f":"A20","v":"Autres"},{"$f":"A20","v":"Autres"}]
[{"$f":"IF(Brassage!B38=0,\"\",Brassage!F38&\"   \"&Brassage!B38)","v":""},{"$f":"A21","v":""},{"$f":"A21","v":""},{"$f":"A21","v":""},{"$f":"A21","v":""},{"$f":"A21","v":""}]
[{"$f":"IF(Brassage!B39=0,\"\",Brassage!F39&\"g   \"&Brassage!B39)","v":""},{"$f":"A22","v":""},{"$f":"A22","v":""},{"$f":"A22","v":""},{"$f":"A22","v":""},{"$f":"A22","v":""}]
[{"$f":"IF(Brassage!B40=0,\"\",Brassage!F40&\"g   \"&Brassage!B40)","v":""},{"$f":"A23","v":""},{"$f":"A23","v":""},{"$f":"A23","v":""},{"$f":"A23","v":""},{"$f":"A23","v":""}]
[]
["Houblons",{"$f":"A25","v":"Houblons"},{"$f":"A25","v":"Houblons"},{"$f":"A25","v":"Houblons"},{"$f":"A25","v":"Houblons"},{"$f":"A25","v":"Houblons"}]
[{"$f":"IF(Brassage!F44=0,\"\",\"- \"&Brassage!F44&\"g  \"&Brassage!B44&\"  \"&100*Brassage!C44&\"%\"&\"  \"&\"(\"&Brassage!D44&\" \"&Brassage!E44&\"')\")","v":"- 30g  Magnum  13,9%  (Ebullition 60')"},"- 30g  Magnum  13,9%  (Ebullition 60')","- 30g  Magnum  13,9%  (Ebullition 60')","- 30g  Magnum  13,9%  (Ebullition 60')","- 30g  Magnum  13,9%  (Ebullition 60')","- 30g  Magnum  13,9%  (Ebullition 60')"]
[{"$f":"IF(Brassage!F45=0,\"\",\"- \"&Brassage!F45&\"g  \"&Brassage!B45&\"  \"&100*Brassage!C45&\"%\"&\"  \"&\"(\"&Brassage!D45&\" \"&Brassage!E45&\"')\")","v":""},"","","","",""]
[{"$f":"IF(Brassage!F46=0,\"\",\"- \"&Brassage!F46&\"g  \"&Brassage!B46&\"  \"&100*Brassage!C46&\"%\"&\"  \"&\"(\"&Brassage!D46&\" \"&Brassage!E46&\"')\")","v":""},"","","","",""]
[{"$f":"IF(Brassage!F47=0,\"\",\"- \"&Brassage!F47&\"g  \"&Brassage!B47&\"  \"&100*Brassage!C47&\"%\"&\"  \"&\"(\"&Brassage!D47&\" \"&Brassage!E47&\"')\")","v":""},"","","","",""]
[{"$f":"IF(Brassage!F48=0,\"\",\"- \"&Brassage!F48&\"g  \"&Brassage!B48&\"  \"&100*Brassage!C48&\"%\"&\"  \"&\"(\"&Brassage!D48&\" \"&Brassage!E48&\"')\")","v":""},"","","","",""]
[{"$f":"IF(Brassage!F52=0,\"\",\"- \"&Brassage!F52&\"g  \"&Brassage!B52&\"  \"&100*Brassage!C52&\"%\"&\"  \"&\"(\"&Brassage!D52&\" \"&Brassage!E52&\"')\")","v":""},"","","","",""]
[{"$f":"IF(Brassage!F53=0,\"\",\"- \"&Brassage!F53&\"g  \"&Brassage!B53&\"  \"&100*Brassage!C53&\"%\"&\"  \"&\"(\"&Brassage!D53&\" \"&Brassage!E53&\"')\")","v":""},"","","","",""]
[null,0]
["Levures","Levures",{"$f":"A34","v":"Levures"},{"$f":"A34","v":"Levures"},{"$f":"A34","v":"Levures"},{"$f":"A34","v":"Levures"}]
[{"$f":"IF(Brassage!B60=0,\"\",Brassage!B60)","v":"Whitelabs - WLP023 Burton Ale Yeast"},"Whitelabs - WLP023 Burton Ale Yeast",{"$f":"A35","v":"Whitelabs - WLP023 Burton Ale Yeast"},{"$f":"A35","v":"Whitelabs - WLP023 Burton Ale Yeast"},{"$f":"A35","v":"Whitelabs - WLP023 Burton Ale Yeast"},{"$f":"A35","v":"Whitelabs - WLP023 Burton Ale Yeast"}]
[{"$f":"IF(Brassage!#REF!=0,\"\",Brassage!#REF!)","v":{"$error":"#REF!"}},{"$error":"#REF!"},{"$f":"A36","v":{"$error":"#REF!"}},{"$f":"A36","v":{"$error":"#REF!"}},{"$f":"A36","v":{"$error":"#REF!"}},{"$f":"A36","v":{"$error":"#REF!"}}]
[null,0]
[]
[]
[]
[]
[null,null,null,null,null,null,null,null,{"$f":"G42","v":0},{"$f":"H42","v":0},{"$f":"G42","v":0},{"$f":"H42","v":0},{"$f":"G42","v":0},{"$f":"H42","v":0},{"$f":"G42","v":0},{"$f":"H42","v":0},{"$f":"G42","v":0},{"$f":"H42","v":0}]
[null,null,null,null,null,null,null,null,{"$f":"G43","v":0},null,{"$f":"G43","v":0},null,{"$f":"G43","v":0},null,{"$f":"G43","v":0},null,{"$f":"G43","v":0}]

{"sheet":"Levures","index":13,"n_rows":223,"n_cols":13,"rows_kept":223,"cut":false,"hidden":false,"merged":[]}
["Fournisseur","Code","Levure","Floculation","Attenuation","Min °C","Max °C","Min °F","Max °F","Tolerance\nAlcool","Styles Bieres","Souche équivalente","Description"]
["Fermentis","BE-134","BE-134","Basse",0.9,18,28,64.400000000000006,82.4,11,"Belgian Saison","The obvious choice for highly attenuated beers with phenolic character such as Belgian-Saison style.\nThe SafAle™ BE-134 is a Saccharomyces cerevisiae var. diastaticus and is characterized by a particularly high attenuation.\nThis typical yeast strain is recommended for Belgian Saison-style beers. It gives fruity aromas with a slight spicy character (POF+) such as clove notes.\nThis strain will bring highly refreshing and drinkable beers."]
["Fermentis","WB-06","WB-06","Basse",0.86,17.8,23.9,64,75,11,"Wheat Bier,\nWeizen Bier","The choice for wheat beer fermentation.\nThe SafAle™ WB-06 is a Saccharomyces cerevisiae var. diastaticus and is characterized by a particularly high attenuation.\nThis typical yeast strain is recommended for wheat beer fermentations and produces subtle estery and phenol flavor notes (POF+) such as clove notes typical of wheat beers.\nAllows to brew beer with a high drinkability profile and presents a very good ability to suspend during fermentation."]
["Fermentis","K-97","K-97","Basse",0.81,15,20,59,68,11,"Ale,\nBieres Blanches","Typical German ale yeast.\nGerman ale yeast selected for its ability to form a large firm head when fermenting.\nSuitable to brew ales with low esters and can be used for Belgian type wheat beers."]
["Fermentis","T-58","T-58","Basse- Moyenne",0.7,15,20,59,68,11,"Imperial Stout,\nBarley Wine","Famous for its estery development and some spicy notes.\nSpecialty yeast selected for its estery somewhat peppery and spicy flavor development (POF+), producing clovelike aroma.\nYeast with a medium sedimentation: forms no clumps but a powdery haze when resuspended in the beer."]
["Fermentis","S-04","S-04","Haute",0.75,15,20,59,68,11,"Ordinary Bitter,\nEnglish Pale Ale,\nIndian Pale Ale,\nScottish Ale,\nLight Porter,\nClassic Stout","A suitable yeast for English style ales.\nEnglish ale yeast selected for its fast fermentation character and its ability to form a compact sediment at the end of fermentation, helping to improve beer clarity.\nRecommended for the production of a large range of ales and specially adapted to cask-conditioned ones and fermentation in cylindo-conical tanks."]
["Fermentis","BE-256","BE-256","Haute",0.85,15,20,59,68,11,"Abbey","Recommended for high alcohol content beers such as Abbey style.\nActive dry yeast recommended to brew a diversity of beers amongst which abbey style beers known for their high alcohol content.\nIt ferments very fast and reveals subtle and well-balanced aromas.\nTo maintain the aromatic profile at the end of the fermentation, we do recommend to crop this yeast as soon as possible after fermentation."]
["Fermentis","S-23","S-23","Haute",0.82,12,15,53.6,59,11,"Dortmunder","The bottom fermenting strain originating from Berlin.\nBottom fermenting yeast originating from Berlin (Germany) recommended for the production of fruity and estery lagers.\nIts lower attenuation profile gives beers with a good length on the palate."]
["Fermentis","S-189","S-189","Haute",0.82,12,15,53.6,59,11,"Bock,\nDark Munich,\nDoppelbock","The Swiss bottom fermenting strain.\nOriginating from the Hürlimann brewery in Switzerland.\nThis lager strain’s attenuation profile allows to brew fairly neutral flavor beers with a high drinkability."]
["Fermentis","W-34/70","W-34/70","Haute",0.82,12,15,53.6,59,11,"Pilsner,\nLight Munich,\nVienna,\nMarzenbier,\nOktoberfest","The bottom fermenting strain originating from Weihenstephan.\nThis famous yeast strain from Weihenstephan in Germany is used world-wide within the brewing industry.\nSafLager™ W-34/70 allows to brew beers with a good balance of floral and fruity aromas and gives clean flavors and high drinkable beers."]
["Fermentis","HA-18","HA-18","Moyenne",0.97,25,35,77,95,18,"Barley Wine","Ideal mix of yeast and enzymes for very highly attenuated beers such as Barley Wines.\nThis product is a blend of active dry yeast and enzymes.\nIt is recommended for the production of particularly high attenuating beers even for Very High Gravity fermentation, such as “Barley Wines”.\nThe yeast strain in this product is able to reach 18% alc. (v/v), depending on the process and the substrate with a very good resistance to the osmotic pressure and high fermentation temperatures (thermotolerant yeast)."]
["Fermentis","S-33","S-33","Moyenne",0.7,15,20,59,68,11,"Scottish Ale Export,\nScottish Ale Strong,\nForeign Stout,\nBarley Wine,\nStrong Bitter","Ideal for specialty ales and trappist type beers.\nGeneral purpose ale yeast with neutral flavor profiles. Its low attenuation gives beers with a very good length on the palate.\nParticularly recommended for specialty ales and trappist type beers.\nYeast with a medium sedimentation: forms no clumps but a powdery haze when resuspended in the beer."]
["Fermentis","US-05","US-05","Moyenne - Haute",0.81,12,25,53.6,77,11,"Kölsch,\nMild Ale,\nAmerican Pale Ale,\nBrown Ale,\nScottish Ale Light,\nPorter,\nClassic Stout","Ideal strain for typical American Ales.\nAmerican ale yeast producing well balanced beers with low diacetyl and a very clean, crisp end palate.\nForms a firm foam head and presents a very good ability to stay in suspension during fermentation."]
["GigaYeast","GY014","GY014 : BELGIAN ABBEY ALE","Basse","79 – 81%",17.8,26.7,64,80,null,"Belgian Ale,\nDubbel,\nBelgian Strong,\nTripel,\nBiere De Garde,\nSaison","Classic Belgian Ale yeast.\nStrong attenuation with a fruity nose and virtually no phenolics.\nThe warmer it gets the fruitier it grows."]
["GigaYeast","GY018","GY018 : SAISON #1","Basse","81 – 83%",17.8,26.7,64,80,null,"Saison,\nFarmhouse Ale,\nBelgian Ale,\nBiere De Garde","Traditional Saison yeast from a French craft brewery.\nStrong attenuator that produces a dry beer with a beautiful fragrance and the traditional Saison taste of fruit and pepper."]
["GigaYeast","GY027","GY027 : SAISON #2","Basse","79 – 83%",17.8,26.7,64,80,null,"Saison,\nFarmhouse Ale,\nBelgian Ale,\nBiere De Garde","From a traditional farmhouse saison.\nProduces a nice fruity nose and finishes slightly sweeter than GY018."]
["GigaYeast","GY047","GY047 : SAISON BLEND","Basse","80 – 83%",17.8,26.7,64,80,null,"Belgian,\nWitbier,\nBelgian Pale Ale","This Blend is a super robust attenuator that produces a complex flavor profile of fruit and spice."]
["GigaYeast","GY048","GY048 : GOLDEN PEAR BELGIAN","Basse","83 – 85%",18.3,26.7,65,80,null,"Belgian Golden Strong Ale,\nFarmhouse Ale,\nTripel,\nSaison,\nDubbel,\nBiere De Garde","From the originator of the Belgian Golden Strong Ale style.\nEstery profile reminiscent of apple and pear with a subdued level of spicy phenolics.\nExcellent choice for high gravity belgian and farmhouse style ales."]
["GigaYeast","GY007","GY007 : BELGIAN MIX","Basse","79 – 81%",18.899999999999999,25,66,77,null,"Belgian Ale,\nDubbel,\nBelgian Strong,\nTripel,\nBiere De Garde,\nSaison","A blend of Belgian Ale yeast combine to create robust attenuation and a complex flavor profile."]
["GigaYeast","GY015","GY015 : BELGIAN TRIPEL","Basse","74 – 76%",18.899999999999999,23.3,66,74,null,"Belgian Ale,\nDubbel,\nBelgian Strong,\nTripel,\nBiere De Garde,\nSaison","Belgian Ale yeast from the mother of all Tripels.\nWarm notes with just a hint of spice.\nExcellent for emphasizing the malty sweet quality prized in certain Belgians."]
["GigaYeast","GY016","GY016 : ALTSTADT ALE","Basse","77 – 81%",12.8,20,55,68,null,"Kölsch,\nCalifornia Common,\nAltbier,\nBiere De Garde,\nCream Ale","An ale yeast that ferments at cold temperatures and produces a lager like ale style.\nUsed in traditional Alt and Kölsch styles.\nLeaves a nice, residual maltiness."]
["GigaYeast","GY003","GY003 : A TOUCH OF SPICE BELGIAN ALE","Basse- Moyenne","81 – 84%",20,25,68,77,null,"Belgian Ale,\nDubbel,\nBelgian Strong,\nTripel,\nBiere De Garde","Abbey style yeast from the Belgian Ardennes.\nSpicy clove like notes and a hint of fruity esters.\nMedium flocculation means a clearer beer than most Belgian yeast."]
["GigaYeast","GY044","GY044 : SCOTCH ALE #1","Basse- Moyenne","80 - 82%",17.8,23.9,64,75,null,"Scotch Ale,\nPale,\nWee Beavy,\nBrown,\nPorter,\nStout","Neutral flavors that emphasize maltiness.\nPerfect in Stouts, Porters, Scottish Ales and Wee Heavys."]
["GigaYeast","GY054","GY054 : VERMONT IPA","Basse- Moyenne","78 - 82%",16.7,23.9,62,75,null,"Imperial Pale Ale,\nAmerican Wheat Beer,\nPale Ale,\nBitter,\nWest Coast Amber,\nESB","From one of the best examples of an east coast IPA.\nThis yeast attenuates slightly less than NorCal Ale #1 and leaves a beer with more body and a slight fruity ester that is amazing with aromatic hops."]
["GigaYeast","GY045","GY045 : GERMAN LAGER","Basse- Moyenne","74 – 78%",10,15.6,50,60,null,"Lagers,\nKeller Bier,\nMärzen,\nSchwarz Bier,\nBock,\nPilsner","Bottom fermenting German yeast used in commercial breweries around the world.\nProduces a dry, clean beer with a malty finish."]
["GigaYeast","GY011","GY011 : BRITISH ALE #1","Haute","75 – 79%",17.8,25,64,77,null,"British Ales,\nPale/Amber Ale,\nBarley Wine,\nScotch Ale,\nBitter,\nStout,\nIndia Pale Ale","Versatile house strain from a traditional UK Brewery.\nStrong attenuation, low esters and excellent flocculation for clear beer."]
["GigaYeast","GY031","GY031 : BRITISH ALE #2","Haute","80 - 82%",17.8,23.9,64,75,null,"British Ales,\nPale/Amber Ale,\nBarley Wine,\nScotch Ale,\nBitter,\nStout,\nIndia Pale Ale","From one of the oldest and best-known English cask ales.\nStrong Attenuation and excellent flocculation with slightly more fruity ester production than GY011."]
["GigaYeast","GY077","GY077 : QUEBEC ABBEY ALE","Moyenne","79 – 83%",20,26.7,68,80,null,"Belgian Ale,\nDubbel,\nBelgian Strong,\nTripel,\nBiere De Garde","From one of the first breweries in North America to create a successful line of traditional Abbey style ales.\nThis Belgian ale yeast creates a malt forward beer with subtle fruity esters and a very small amount of clove notes."]
["GigaYeast","GY001","GY001 : NORCAL ALE #1","Moyenne","76 - 80%",17.8,25,64,77,null,"Barley Wine,\nPale Ale,\nBitter,\nScotch Ale,\nIndia Pale Ale,\nStout","Clean fermenting, versatile strain from one of the most famous California pale ales.\nExcellent for emphasizing hop flavor and aroma. Strong attenuation and good flocculation."]
["GigaYeast","GY080","GY080 : IRISH STOUT","Moyenne","82 - 86%",17.8,22.2,64,72,null,"Stout,\nPorter,\nImperial Stout,\nAmber/Red Ale,\nEnglish Pale Ale","From one of the most famous stouts in the world.\nCreates a crisp, dry beer with a subtle fruity profile and a slightly tangy finish."]
["GigaYeast","GY005","GY005 : GOLDEN GATE LAGER","Moyenne","79 – 83%",12.8,21.1,55,70,null,"California Common,\nCream Ale,\nStout","Versatile Lager yeast used to create the California Common style.\nFerments warm and still retains a lager character."]
["GigaYeast","GY030","GY030 : AMERICAN LAGER","Moyenne","79 – 83%",8.9,15.6,48,60,null,"Lager,\nBlack Lager,\nPilsner,\nSchwarzbier,\nImperial Pilsner","Think you don’t like American Lager? Think again.\nThis lager yeast is a powerful attenuator that leaves a dry beer with a slightly fruity finish. Awesome."]
["GigaYeast","GY021","GY021 : KÖLSCH BIER","Moyenne - Haute","79 – 83%",15.6,22.2,60,72,null,"Kölsch,\nPale Ale,\nAlt,\nIndia Pale Ale,\nCream Ale,\nAmber","From one of the oldest Kölsch breweries in Köln.\nFerments cold to produce crisp tasting lager-like ales."]
["GigaYeast","GY002","GY002 : CZECH PILSNER","Moyenne - Haute","75 – 79%",8.9,12.8,48,55,null,"Pilsners,\nLagers","Bottom fermenting yeast from a world famous pilsner.\nFinishes dry and leaves a hint of malt flavor."]
["GigaYeast","GY017","GY017 : BAVARIAN HEFE","Très Basse","77 – 81%",17.8,26.7,64,80,null,"Dunkelweizen,\nGose,\nHefeweizen,\nWeizenbock","A Hefeweizen yeast from one of Bavaria’s oldest breweries.\nProduces the traditional clove and banana flavors associated with the style— especially when fermented warm."]
["GigaYeast","GY028","GY028 : BELGIAN WIT","Très Basse","76 – 79%",17.8,26.7,64,80,null,"Belgian Witbier,\nSaison,\nBelgian Ale","Classic Belgian Wit yeast.\nProduces the tart and spicy flavors of a traditional Wit.\nThis yeast is a strong attenuator that leaves a dry, slightly cloudy beer."]
["GigaYeast","GY020","GY020 : PORTLAND HEFE","Très Basse","76 – 80%",17.8,23.3,64,74,null,"American Wheat Beer,\nWeizenbock,\nDunkelweizen,\nHefeweizen","From the famous American Hefeweizen.\nCreates a delicious cloudy wheat beer with negligible amounts of Banana and clove flavor<"]
["GigaYeast","GB001","GB001 : BRUSSELS BRUXELLENSIS",null,null,-17.8,-17.8,null,null,null,"Saison,\nBrett Beer,\nSour Beer","Produces classic Brett “Barnyard” characteristics plus some subtle fruity aroma and moderate acidity.\nAdds a tart complexity to any beer."]
["GigaYeast","GB002","GB002 : TART CHERRY BRETT",null,null,-17.8,-17.8,null,null,null,"Saison,\nSour Beer,\nLambic","Produces some Brett Barnyard funk plus stone fruit and cherry-like esters.\nThis Strain also produces a moderate amount of acid that adds a tart complexity to the brew."]
["GigaYeast","GB110","GB110 : GIGAYEAST LACTO",null,null,-17.8,-17.8,null,null,null,"Saison,\nSour Beer,\nLambic","A robust, fast souring lactic acid bacteria.\nProduces a clean tart flavor."]
["GigaYeast","GB121","GB121 : FARMHOUSE SOUR",null,null,-17.8,-17.8,null,null,null,"Saison,\nSour Beer,\nLambic","A blend of Belgian ale yeast, Brett and lactic acid bacteria– sweet, sour and a little funky."]
["GigaYeast","GB122","GB122 : BERLINER BLEND",null,null,-17.8,-17.8,null,null,null,"Sour Beer,\nGose,\nBerliner Weisse","A blend of neutral ale yeast and lactic acid bacteria.\nUse directly in a primary to make a crisp, sour beer!"]
["GigaYeast","GB123","GB123 : SOUR PLUM BELGIAN",null,null,-17.8,-17.8,null,null,null,"Saison,\nSour Beer,\nLambic","Belgian ale yeast and lactic acid bacteria.\nCleaner than GB121.\nCreates a beer with stone fruit/plum esters and sour notes."]
["GigaYeast","GB124","GB124 : SAISON SOUR",null,null,-17.8,-17.8,null,null,null,"Sour Beer,\nSaison,\nWild Specialty Beer,\nFlanders Red Ale,\nOud Bruin,\nLambic,\nGueze,\nFruit Lambic","Sour with fruity esters and black pepper."]
["GigaYeast","GB144","GB144 : SWEET FLEMISH BRETT",null,null,-17.8,-17.8,null,null,null,"Saison,\nBrett Beer,\nSour Beer","A pure Brettanomyces strain that produces a sweet, fruity nose with just a touch of barnyard and phenolics.\nUse in a primary to make an all brett beer or in the secondary to add character during aging."]
["GigaYeast","GB150","GB150 : SOUR CHERRY FUNK",null,null,-17.8,-17.8,null,null,null,"Saison,\nBrett Beer,\nSour Beer","This blend creates an amazing complex, sour beer with fruity cherry esters."]
["GigaYeast","GB156","GB156 : BRUX BLEND",null,null,-17.8,-17.8,null,null,null,"Saison,\nSour Beer,\nLambic","A blend of Brettanomyces yeast that produces stone fruit esters and a hint of barnyard.\nCreates a moderate amount of acid that adds a tart complexity to the brew."]
["Imperial Yeast","B64","B64 Napoleon","Basse","77 - 83%",18.3,25.6,65,78,null,"Belgian Ales","This yeast is an insane wort attenuator.\nNapoleon will destroy the sugars in your saison and farmhouse beers – even the ones in which most brewer’s strains have no interest.\nWhen all is said and done, Napoleon produces very dry, crisp beers with nice citrus aromas.\nYeast settling times can be long, usually requiring filtration for bright beers."]
["Imperial Yeast","F08","F08 Sour Batch Kidz","Basse",0.8,20,24.4,68,76,null,"Wilds & Sours","Sour Batch Kidz is a blend of a low attenuating Belgian saison yeast, Lactobacillus, and three Brettanomyces yeast strains.\nThis blend is great for emulating lambics, Flanders reds, sour farmhouse ales and any other brew you would like to funk up."]
["Imperial Yeast","W15","W15 Suburban Brett","Basse","75 - 80%",17.8,23.3,64,74,null,"Wilds & Sours","Suburban Brett is a single Brettanomyces yeast strain that works great as a secondary aging strain.\nIt really shines when used in wood barrels and will produce complex and balanced aromas of sour cherry and dried fruit. \nIt can also be used for as a primary strain for brett only beers"]
["Imperial Yeast","G01","G01 Stefon","Basse","73 - 77%",17.2,22.8,63,73,null,"German Ales","This is the traditional German strain used to produce world-class Weizen beers where a big banana aroma is required.\nBalanced with mild clove, depending on your wort profile, this strain will produce amazing beers.\nStefon will create a slightly higher level of acidity to give your beer a very crisp finish.\nSlightly underpitching will help increase the banana character."]
["Imperial Yeast","A20","A20 Citrus","Basse","74 - 78%",19.399999999999999,26.7,67,80,null,"Ales","Citrus cranks out orange and lemon aromas along with some tropical fruit.\nUse this strain at high temps for big ester production.\nA wild saccharomyces strain, it will get a bit funky without the worries of a brettanomyces strain."]
["Imperial Yeast","G02","G02 Kaiser","Basse","73 - 77%",13.3,18.3,56,65,null,"German Ales","A traditional alt strain, Kaiser is ready to produce an array of German-style beers.\nIt will keep the beer clean and allow the delicate malt flavors and aromas to shine through.\nCharacteristics of this strain make it a good choice for traditional Berliner Weisse fermentations.\nKaiser is a low flocking strain, so expect long clarification times, but very low diacetyl levels."]
["Imperial Yeast","B63","B63 Monastic","Basse - Moyenne","74 - 78%",20,25.6,68,78,null,"Belgian Ales","This strain is a beautiful yeast for fermenting abbey ales, especially quads; high alcohol and dark Belgian beers.\nMonastic will produce beers with a high level of phenolic character and esters.\nIt can be slow to begin fermentation but will easily dry out high gravity worts.\nThis strain is a low flocking strain, so expect it to stay suspended for a long time."]
["Imperial Yeast","A07","A07 Flagship","Basse - Moyenne","73 - 77%",15.6,22.2,60,72,null,"Ales","A craft brewing standard, Flagship is a versatile strain loved for its extremely clean character.\nThis strain performs well at standard ale temperatures but can be used in the low 60s to produce exceptionally crisp ales.\nFlocculation is in the middle of the road and will typically require filtration or fining to achieve crystal clear beers."]
["Imperial Yeast","B44","B44 Whiteout","Basse - Moyenne","72 - 76%",16.7,22.2,62,72,null,"Belgian Ales","This is the strain for Belgian Wit style beers.\nWhiteout produces an excellent balance of spicy phenolic character and esters.\nAlong with the necessary aromatics, this strain produces a significant amount of acidity which is perfect for wits and other light colored Belgian ales.\nWhiteout can be flocculent during fermentation, then become non-flocculent at the end.\nThis may lead to slower than normal fermentation."]
["Imperial Yeast","L13","L13 Global","Basse - Moyenne","73 - 77%",7.8,13.3,46,56,null,"Lagers","The world’s most popular lager strain is ready for you.\nGlobal is an all-around solid lager strain that produces clean beers with a very low ester profile.\nThis strain is very powdery, so long lagering times or filtration is required for bright beer."]
["Imperial Yeast","A01","A01 House","Haute","73 - 75%",16.7,21.1,62,70,null,"Ales","The best of both worlds, House is clean and allows malt and hops to shine.\nThis strain is extremely versatile and flocculent enough to drop out of the beer quickly.\nBest used in American IPAs but works well in English style ales.\nHouse is clean at cold temperatures with increased esters as fermentation temperatures increase."]
["Imperial Yeast","A04","A04 Barbarian","Moyenne","73 - 74%",16.7,21.1,62,70,null,"Ales","Ready to attack your IPA, Barbarian produces stone fruit esters that work great when paired with citrus hops.\nBarbarian will give you what you need for an exceptionally balanced IPA."]
["Imperial Yeast","B56","B56 Rustic","Moyenne","72 - 76%",20,26.7,68,80,null,"Belgian Ales","This unique yeast can be used in your saison, farmhouse ale, or other Belgian styles where high ester levels are important.\nRustic typically produces a lot of bubblegum and juicy aromas that compliment complex maltiness."]
["Imperial Yeast","B48","B48 Triple Double","Moyenne","74 - 78%",18.3,25,65,77,null,"Belgian Ales","The perfect strain for your classic abbey ales.\nTriple Double produces moderate esters with low to no phenolic characteristics.\nThis strain is tried and true and works perfectly in a production environment.\nKeep an eye on Triple Double, it likes to sit on top of the wort throughout fermentation which may result in a slow fermentation."]
["Imperial Yeast","B51","B51 Workhorse","Moyenne","72 - 77%",18.3,23.9,65,75,null,"Belgian Ales","Saison…no problem. Belgian stout, double… yep.\nWorkhorse is the strain to use for a wide variety of brews.\nSuper clean, this fast-attenuating strain has good flocculation characteristics.\nHigh alcohol tolerance makes this a great option for big Belgian beers."]
["Imperial Yeast","A31","A31 Tartan","Moyenne","70 - 75%",18.3,21.1,65,70,null,"Ales","Tartan is a traditional strain that accentuates the malt character of Scottish ales.\nIt can also be used for other styles and works well in IPAs due to its clean character.\nFor a higher ester profile, use this ale yeast at the top end of the temperature range."]
["Imperial Yeast","A10","A10 Darkness","Moyenne","71 - 75%",16.7,22.2,62,72,null,"Ales","A beautiful strain for stout, porter, brown, and amber ales.\nDarkness produces a unique character that matches up perfectly with roasted and caramel malts.\nThis strain is alcohol tolerant, so don’t hesitate to throw high gravity worts its way."]
["Imperial Yeast","A15","A15 Independence","Moyenne","72 - 76%",15.6,22.2,60,72,null,"Ales","Independence is the strain for bringing some new character into your hop-driven beers.\nHigher in esters than Flagship, this yeast will give some fruit character that will take your hoppy beers to a new level.\nWhile it shines in pale ales and IPAs, Independence is a great all-around strain and will also work well in stouts and English ales."]
["Imperial Yeast","A24","A24 Dry Hop","Moyenne","74 - 78%",17.8,23.3,64,74,null,"Ales","Dry Hop is a blend of A20 Citrus and A04 Barbarian.\nWhen this blend goes to work on your hoppy beer, the hop aroma blows up.\nThe combination of these strains produces amazing aromas of citrus, peach, and apricot that will accentuate your IPA, pale ale, and any other hop-driven beer."]
["Imperial Yeast","A38","A38 Juice","Moyenne","72 - 76%",17.8,23.3,64,74,null,"Ales","Juicy. Fruity. Juice is an amazing strain for East Coast IPAs.\nThe ester profile of Juice brings out the aromas and flavors of the new school hops and creates a beer that is greater than the sum of its parts.\nKeep an eye on this strain, it likes to move to the top of fermentation and will climb out the fermenter if too full."]
["Imperial Yeast","G03","G03 Dieter","Moyenne","73 - 77%",15.6,20.6,60,69,null,"German Ales","Dieter is a clean, crisp, traditional German Kölsch strain.\nA very low ester profile makes this strain perfect for Kölsch, Alt and other light colored delicate beers.\nDieter has better flocculation characteristics than most Kölsch strains which allow brewers to produce clean, bright beers in a shorter amount of time."]
["Imperial Yeast","L17","L17 Harvest","Moyenne","70 - 74%",10,15.6,50,60,null,"Lagers","This strain combines good flocculation characteristics with low sulfur and low diacetyl.\nClean fermentations produce amazing bock, Helles, pilsner, dunkles, and just about any other lager style you throw its way."]
["Imperial Yeast","L28","L28 Urkel","Moyenne","71 - 75%",11.1,14.4,52,58,null,"Lagers","A traditional Czech lager strain, Urkel allows for a nice balance between hops and malt.\nThis strain can be slightly sulphery during fermentation, but it cleans up during lagering.\nFermentation at the higher end of the range will produce a beer with minimal sulfur and a light ester profile."]
["Imperial Yeast","B45","B45 Gnome","Moyenne - Haute","72 - 76%",18.3,23.9,65,75,null,"Belgian Ales","Gnome is the yeast for brewing Belgian inspired beers in a hurry.\nThis strain is extremely flocculent and drops out of the beer quickly after fermentation.\nGnome produces a nice phenolic character that goes well with hops, as well as with caramel and toffee flavors.\nGreat for Belgian ales that need to be crystal clear without filtration."]
["Imperial Yeast","A18","A18 Joystick","Moyenne - Haute","73 - 77%",15.6,21.1,60,70,null,"Ales","This strain is a fast mover and can be used at the low end of the ale fermentation spectrum to keep it clean.\nJoystick is a good choice for big, high alcohol, malty beers but has no issues chomping on a hoppy double IPA."]
["Imperial Yeast","A43","A43 Loki","Moyenne - Haute","75 - 85%",18.3,37.799999999999997,65,100,null,"Ales","A traditional Norwegian Kveik strain that has an extremely wide fermentation temperature range.\nThis strain has been traditionally used in farmhouse style beers however, due to it’s fermentation temp range can be used in a variety of beers from pseudo lagers, Belgian inspired, and hop forward beers.\nOn the cool end of the range Loki is super clean; producing little to no esters.\nAs things warm up, it tends to produce a huge fruit ester profile."]
["Imperial Yeast","L05","L05 Cablecar","Moyenne - Haute","71 - 75%",12.8,18.3,55,65,null,"Lagers","This strain is for fermenting your “California Common” beer.\nCablecar can produce clean pseudo lagers at ale temperatures but is also willing to work as a traditional lager strain down to the mid-50s."]
["Imperial Yeast","A09","A09 Pub","Très  Haute","69 - 74%",17.8,21.1,64,70,null,"Ales","Brewers swear by this strain to achieve super bright ales in a short amount of time.\nOne of the most flocculent brewer’s strains around, Pub will rip through fermentation and then drop out of the beer quickly. Pub produces higher levels of esters than most domestic ale strains.\nBe sure to give beers made with Pub a sufficient diacetyl rest."]
["Lallemand",null,"BELLE SAISON Belgian Saison-Style","Basse","Haute",15,35,59,95,15,"Berliner Weiss,\nGose,\nSaison,\n","Belle Saison is a Belgian style ale yeast selected specifically for its ability to create Saison-style beers.\nBelle Saison lets brewers create Saison styles easily and with all the expected characteristics noted for this classic style.\nDesigned for warm temperature fermentation true to traditional production methods, beers brewed with Belle Saison exhibit the \"Farmhouse” flavors and aromas making for fruity, spicy and refreshing beer."]
["Lallemand",null,"WINDSOR British-Style","Basse","Moyenne",15,22.2,59,72,12,"American Wheat,\nBaltic Porter,\nBlonde Ale,\nBrown Porter,\nCream Ale,\nEnglish Brown Ale,\nEnglish IPA,\nExtra Special  Bitter,\nIrish Red Ale,\nMild,\nOatmeal Stout,\nOld Ale,\nOrdinary Bitter,\nRobust Porter,\nScottish Ale,\nSpecial/Best Bitter,\nSweet Stout","Windsor ale yeast is a true English strain that produces a beer which is estery to both palate and nose with a slight fresh yeasty flavor. Beers created with Windsor are usually described as full-bodied, fruity English ales.\nBrewers choose Windsor to produce beers that range from pale ale to porter with moderate alcohol levels and the flavor and aroma characteristics of the best traditional ales.\nWindsor does not utilize the sugar maltotriose (a molecule composed of 3 glucose units). Maltotriose is present in wort in an average 10-15% of all malt worts.\nThe result will be fuller body and residual sweetness in beer. Be advised to adjust mash temperatures according to desired result."]
["Lallemand",null,"MUNICH CLASSIC","Basse","Moyenne - Haute",17.2,22.2,63,72,12,"Dunkel Weizen,\nGose,\nWeizen/WeissBier,\nWeizenbock","Munich Classic is a Bavarian wheat beer strain that can easily express the spicy and estery aroma profile typical to German wheat beer styles.\nThis strain is simple to use over a wide range of recipe variations and fermentation conditions, making it a great choice for a number of traditional styles of wheat beer.\nIn classic open fermentation vessels, the yeast can be skimmed off the top in the traditional manner. "]
["Lallemand",null,"MUNICH Wheat","Basse","Moyenne - Haute",17.2,22.2,63,72,12,"American Wheat,\nBerliner Weiss,\nDunkel Weizen,\nGose,\nRoggenbier,\nWeizen/WeissBier,\nWeizenbock,\nWitbier","Munich Wheat Beer yeast originated in Bavaria, German and is a neutral strain which can be used to produce a wide variety of wheat-based beer styles.\nWith only slight esters and phenol production, Munich’s allows brewers to showcase other spice additions"]
["Lallemand",null,"LONDON ESB Beer","Basse","Moyenne",18.3,22.2,65,72,12,"American Pale Ale,\nBaltic Porter,\nBrown Porter,\nCream Ale,\nEnglish Brown Ale,\nEnglish IPA,\nExtra Special Bitter,\nIrish Red Ale,\nMild,\nOatmeal Stout,\nOld Ale,\nOrdinary Bitter,\nRobust Porter,\nScottish Ale,\nSpecial/Best Bitter,\nSweet Stout","London ESB is a true English ale strain selected for reliable fermentation performance and moderate ester production that lets the delicacies of the malt and hop aromas shine through.\nLondon ESB was selected from the Lallemand yeast culture library, and is a brilliant choice not only for brewing Extra Special Bitter but for other authentic heritage UK styles.\nLondon ESB may also be used in the production of Ciders. London ESB does not utilize the sugar maltotriose (a molecule composed of 3\nglucose units). Maltotriose is present in wort in an average 10-15% of all malt worts.\nThe result will be fuller body and residual sweetness in beer.\nBe advised to adjust mash temperatures according to desired result."]
["Lallemand",null,"NOTTINGHAM High-Performance Ale","Haute","Haute",10,22.2,50,72,14,"American Amber Ale,\nAmerican Barleywine,\nAmerican Brown Ale,\nAmerican Ipa,\nAmerican Pale Ale,\nAmerican Stout,\nAmerican Wheat,\nBaltic Porter,\nBelgian Blonde Ale,\nBelgian Dark Strong,\nBelgian Golden Strong Ale,\nBelgian Pale Ale,\nBlonde Ale,\nBohemian Pilsner,\nBrown Porter,\nCalifornia Common,\nClassic American Pilsner,\nCream Ale,\nDark American Lager,\nDoppelbock,\nDortmunder Export,\nDry Stout,\nDüsseldorf Altbier,\nEisbock,\nEnglish Barleywine,\nEnglish Brown Ale,\nEnglish Ipa,\nExtra Special Bitter,\nForeign Extra Stout,\nGerman Pilsner,\nImperial Ipa,\nIrish Red Ale,\nKölsch,\nMaibock/Helles Bock,\nMild,\nMunich Dunkel,\nMunich Helles,\nOatmeal Stout,\nOktoberfest/Märzen,\nOld Ale,\nOrdinary Bitter,\nRobust Porter,\nRoggenbier,\nRussian Imperial Stout,\nSchwarzbier,\nScottish Ale,\nSession Ipa,\nSpecial/Best Bitter,\nStrong Scotch Ale,\nSweet Stout,\nTraditional Bock,\nVienna Lager,\nWeizenbock,\nWitbier","Nottingham is an English style ale yeast selected for its high performance ability and versatility. Furthermore, this highly adaptable yeast strain allows for tremendous creativity when brewing beers out of the regular spectrum.\nNottingham can also be used in the production of cider.\nAt lower temperature it is possible to ferment lager-style beers in all-malt wort within 9 days"]
["Lallemand",null,"DIAMOND Lager","Haute","Haute",10,15,50,59,13,"Bohemian Lager,\nCalifornia Common,\nClassic American Pilsner,\nDark American Lager,\nDoppelbock,\nDortmunder Export,\nEistbock,\nGerman Pilsner,\nMaibock/Helles Bock,\nMunich Dunkel,\nMunich Helles,\nOktoberfest/Märzen,\nSchwarzbier,\nTraditional Bock,\nWeizen Lager","Diamond Lager yeast is a true lager strain originating in Germany.\nChosen for its robust character, Diamond Lager yeast delivers excellent fermentation performance, and has the ability to produce clean, authentic lagers. "]
["Lallemand",null,"BRY-97 American West Coast Ale","Haute","Moyenne - Haute",15,22.2,59,72,13,"American Amber Ale,\nAmerican BarleyWine,\nAmerican Brown Ale,\nAmerican IPA,\nAmerican Pale Ale,\nAmerican Stout,\nAmerican Wheat,\nBelgian Blond Ale,\nBlond Ale,\nCream Ale,\nDry Stout,\nDüsserldorf Altbier,\nExtra Special Bitter,\nForeign Extra Stout,\nImperial IPA,\nIrish Red Ale,\nKölsch,\nOatmeal Stout,\nOld Ale,\nRoggenbier,\nRussian Imperial Stout,\nScottish Ale,\nSession IPA,\nStrong Scottish Ale","BRY-97 is an American West Coast Style ale yeast that was selected from the Siebel Institute Culture Collection for its ability to deliver high quality ales.\nBRY-97 is a neutral strain with a high flocculation ability that can be used to make a wide variety of American style beers. "]
["Lallemand",null,"ABBAYE Belgian-style Ale","Haute","Moyenne - Haute",17.2,25,63,77,14,"Belgian Blond Ale,\nBelgian Dark Strong,\nBelgian Dubbel,\nBelgian Golden Strong Ale,\nBelgian Pale Ale,\nBelgian Quad,\nBelgian Tripel,\nBière de Garde,\nWitbier","Abbaye is an Ale yeast of Belgian origin.\nSelected for its ability to ferment Belgian style beers ranging from low to high alcohol, Abbaye produces the spiciness and fruitiness typical of Belgian and Trappist style ales.\nWhen fermented at higher temperatures, typical flavors and aromas include tropical, spicy and banana.\nAt lower temperatures Abbaye produces darker fruit aromas and flavors of raisin, date and fig."]
["Lallemand",null,"LalBrew™ New England East Coast Ale","Moyenne","Moyenne - Haute",15,22.2,59,72,9,"American Wheat,\nBlonde Ale,\nBrown Porter,\nCream Ale,\nEnglish Brown Ale,\nEnglish Ipa,\nExtra Special Bitter,\nIrish Red Ale,\nMild,\nOrdinary Bitter,\nSpecial/Best Bitter;\nSweet Stout","LalBrewTM New England is an ale strain selected specifically for its fermentative consistency and ability to produce a unique fruit-forward ester profile desired in East Coast styles of beer.\nTypical fermentation with LalBrewTM New England will produce tropical and fruity esters, notably stone fruits like peach."]
["Lallemand",null,"WildBrew™ Sour Pitch",null,null,30,40,86,104,null,"Berliner Weiss,\nGose,\nKettle Sours,\nSaison","WildBrew™ Sour Pitch is a high-performance, high-purity lactic acid bacteria specifically selected for its ability to consistently produce a wide range of sour beer styles.\nWildBrew™ Sour Pitch produces a clean and balanced citrus flavor profile typical of both traditional and modern sour beer styles.\nWhen inoculated at optimal temperature and the right conditions, it is a powerful, safe and easy way to handle bacteria for various beer souring techniques, such as a typical kettle souring process."]
["Mangrove Jack","M02","Cider M02","Haute","95 – 100 %",12.2,27.8,54,82,null,"Cider","Suitable for brewing all types of cider\n\nA high ester-producing cider strain imparting wonderful flavor depth, revealing the full fruit potential.\nMakes exceptionally crisp, flavorsome and refreshing ciders.\n\nAROMA CHARACTERISTICS:\nThis strain promotes fruity aromas through high ester production, especially at warmer temperatures.\n\nFLAVOR/MOUTHFEEL CHARACTERISTICS:\nCiders fermented with this strain will finish dry and be relatively full-bodied with exceptional depth and a full-flavored fruit character.\n\nHIGHER ALCOHOL BEERS:\nThis strain has high alcohol tolerance up to >12% ABV. "]
["Mangrove Jack","M42","New World Strong Ale M42","Haute","77 – 82 %",16.100000000000001,22.2,61,72,null,"Golden Ale,\nEnglish Pale Ale,\nOrdinary Bitter,\nBest Bitter,\nESB,\nScottish Heavy 70,\nScottish Export 80,\nStrong Scotch Ale,\nAmerican Pale,\nAmerican Amber Ale,\nAmerican Brown Ale,\nMild,\nBrown Ale,\nRobust Porter,\nDry Stout,\nOatmeal Stout,\nAmerican Stout,\nRussian Imperial Stout,\nEnglish IPA,\nOld Ale,\nEnglish Barley Wine,\nIrish Red Ale,\nBrown Porter,\nBaltic Porter,\nSweet Stout,\nForeign Extra Stout,\nScottish 60\n","Suitable for IPAs, Porters, Russian Imperial Stouts and more\n\nA top-fermenting ale strain suitable for many types of ales of all strengths.\nFerments with a neutral yeast aroma to ensure the full character of the malts and hops are prominent in each beer.\n\nAROMA CHARACTERISTICS:\nHops and malt aromas are enhanced and will tend toward earthy, nutty, orange peel, and mild spice.\nEsters will be nearly absent in normal strength beers fermented cool; below 68°F (20°C).\n\nFLAVOR/MOUTHFEEL CHARACTERISTICS:\nBeers fermented with this strain will finish dry, and very light beers will not be thin or watery. \nAcidity will be low, and mouth feel will be light and soft on the palate with a smooth non astringent texture.\nAs this strain is highly flocculent and resilient and not prone to autolysis, it is excellent for cask or bottle conditioning.\n\nHIGHER ALCOHOL BEERS:\nEster formation will be slightly elevated in higher alcohol beers.\nThe character of the esters will be pleasant with ripe apple and pear dominating, along with faint banana.\nBeer will be dry, but a perception of malt sweetness will survive in the aftertaste along with malt character and complexity.\nAlcohol should be warming, not hot."]
["Mangrove Jack","M29","French Saison Ale M29","Moyenne","85 – 90 %",26.1,32.200000000000003,79,90,14,"Belgian Specialty,\nCristmass Beers,\nSpecialty Beers,\nSpiced Ales,\nSaison","Suitable for producing Saisons and M29 farmhouse style beers up to 14% ABV.\n\nFrench Saison yeast is an exceptional, highly attenuative top-fermenting ale yeast, creating distinctive beers with spicy, fruity and peppery notes. Ideal for fermentation of farmhouse style beer. \n\nAROMA CHARACTERISTICS:\nThis French Saison ale yeast strain brings all the sophistication and complexity of classic Saison ale production to the home brew and small brewery setting. Spicy and peppery characteristics are prominent with an undertone of the ubiquitous fruity Character.\n\nFLAVOR/MOUTHFEEL CHARACTERISTICS:\nThis is a highly characterful yeast strain that will dominate all but the highest hopping rates and complex malt bills. Beers fermented with this yeast will tend to be dry in the finish often with a slight drying acidity and peppery notes, aiding drinkability at higher alcohol levels. Higher alcohol beers may have an increased ester production and warming alcohol notes.\n\nHIGHER ALCOHOL BEERS:\nThis yeast strain will perform exceptionally well up to 14% ABV making it suitable for a large range of Saisons."]
["Mangrove Jack","M41","Belgian Ale M41","Moyenne","82 – 88 %",17.8,27.8,64,82,null,"Belgian Pale Ale,\nTrappist Ale,\nAbbey Ale,\nBelgian Specialty,\nBelgian Dubbel,\nBelgian Tripel,\nBelgian Golden Strong Ale,\nBelgian Dark Strong Ale,\nChristmass Beers,\nSpecialty Beers,\nSpiced Ales,\n","Suitable for Belgian Strong Golden and Belgian Strong Dark Ales.\n\nSpicy and phenolic, this yeast emulates the intensity and complexity of some of the best monastic breweries in Belgium, high attenuation and alcohol tolerance allows you to brew a huge range of Belgian beers.\n\nAROMA CHARACTERISTICS:\nThis yeast develops ripe fruit especially plum like esters during fermentation and are prominent in the finished beer, it will also show a lightly balanced phenolic character.\n\nFLAVOR/MOUTHFEEL CHARACTERISTICS:\nBeer fermented with this yeast exhibit excellent classic Belgian ale flavor, clove hints with a multitude of fruit esters, alcohol and banana character.\n\nHIGHER ALCOHOL BEERS:\nHigh alcohol beers are this strains bread and butter, with a high alcohol tolerance strong beers just create excellent flavor and aroma characteristics."]
["Mangrove Jack","M44","US West Coast M44","Moyenne","77 – 85 %",17.8,22.8,64,73,null,"American Pale Ale,\nAmerican Amber Ale,\nAmerican Brown Ale,\nAmerican Stout,\nRussian Imperial Stout,\nUS IPA,\nImperial IPA,\nAmerican Wheat or Rye Beer","Suitable for American Style Pale Ales, American Double IPAs, American Style Imperial Stouts and more.\n\nA top-fermenting ale strain suitable for American style ales.\nThis yeast produces an exceptionally clean flavor, ideal for when you want the hop character to really punch through.\n\nA very neutral strain even when fermented in higher gravity worts and warmer temperatures.\nTangy citrus and pine hops aromas will be enhanced, as well as toasted and dark malt aromas..\n\nFLAVOR/MOUTHFEEL CHARACTERISTICS:\nBeers fermented with this strain will finish dry and crisp.\nThis strain is at its best in hop prominent American style ales. \nVery light ales may turn out a bit stripped, thin or astringent if care is not taken with the mash temperature and avoiding over-extraction.\nAcidity is moderately high, boosting hop flavors and creating a clipped finish.\n\nHIGHER ALCOHOL BEERS:\nRemaining very neutral, this strain excels in strong ales with simple malt bills.\nAlcohol will be a dominant flavor and aroma constituent, and may be quite warming but not harsh."]
["Mangrove Jack","M15","Empire Ale M15","Moyenne","70 – 75 %",17.8,22.2,64,72,null,"Golden Ale,\nEnglish Pale Ale,\nOrdinary Bitter,\nBest Bitter,\nESB,\nScottish Heavy 70,\nScottish Export 80,\nStrong Scotch Ale,\nAmerican Pale,\nAmerican Amber Ale,\nAmerican Brown Ale,\nMild,\nBrown Ale,\nOatmeal Stout,\nOld Ale,\nIrish Red Ale,\nBrown Porter,\nSweet Stout,\nScottish 60\n","Suitable for Scottish Heavy Ales, American Amber Ales, Sweet Stouts and more. \n\nA top-fermenting ale yeast suitable for a variety of full bodied ales, with exceptional depth. Ferments with full, rich dark fruit flavors. \n\nAROMA CHARACTERISTICS:\nWhen fermented at the correct temperature, Empire Ale yeast exhibits extremely characterful and appetizing estery aromas reminiscent of rich dark fruit.\n\nFLAVOR/MOUTHFEEL CHARACTERISTICS:\nThis yeast strain has been carefully selected to aid mouth feel in the finished beer. Body should be full leaning towards a rich dark fruit character. Care must be taken when designing the beer to adjust hop bitterness to alleviate an over sweet finished beer.\n\nHIGHER ALCOHOL BEERS:\nHigher alcohol beers will tend to be slightly too sweet and heavy due to the moderate attenuative capabilities of the strain although a lower mash temperature may help the fermentability and lower the final gravity. "]
["Mangrove Jack","M76","Bavarian Lager M76","Moyenne","75 – 80 %",7.2,13.9,45,57,null,"Baltic Porter,\nLight American Lager,\nPremium American Lager,\nMunich Helles,\nDortmunder Export,\nGerman Pilsner,\nBohemian Pilsner,\nVienna Lager,\nOktoberfest,\nMunich Dunkel,\nSchwarzbier,\nMaibock,\nBock,\nBock,\nDoppelBock,\nRauchbier,\nOther moked Beer,\nStandard American Lager,\nClassic American Pilsner,\nDark American Lager,\nCream Ale","Suitable for many European style beers including Lagers, Pilsners, Helles, Munich Dunkel, Rauchbier and more.\n\nA bottom-fermenting yeast suitable for most lager styles.\nPromotes less sulphur production than other lager strains, as well as a fuller, more rounded malt character with well-promoted hop flavors.\n\nAROMA CHARACTERISTICS: A superlative lager strain that is robust with a light sulphur aroma, expresses hop character well and promotes malt complexity.\n\nFLAVOR/MOUTHFEEL CHARACTERISTICS: Lightly acidic this yeast creates an extremely drinkable lager with less sulphur character than the usual strains.\n\nHIGHER ALCOHOL BEERS: This yeast does well at higher gravities having a good attenuation range; high alcohol beers do not tend to be too sweet."]
["Mangrove Jack","M20","Bavarian Wheat M20","Moyenne – Basse","70 – 75 %",17.8,30,64,86,null,"Roggenbier,\nWeizen,\nKristalWeizen,\nDunkel Weizen,\nWeizen Bock,\nAmerican Wheat or Rye Beer","Suitable for Hefeweizen, Kristal M20 Weizen, Dunkel Weizen and more.\n\nA top-fermenting wheat beer yeast which imparts banana and clove esters balanced with spiced aromas.\nThis yeast produces a silky mouthfeel and rich body.\n\nAROMA CHARACTERISTICS:\nIt has abundant classic banana esters, balanced with clove like phenolic aromas; these aromas tend to overwhelm any malt or hop character in the beer.\n\nFLAVOR/MOUTHFEEL CHARACTERISTICS:\nWhile this strain has only a moderate tendency to attenuate, the final beer will not be sweet. Instead, it will have a creamy, silky mouthfeel with a full and rich medium body.\nThis strain strips away most caramel and complex malt flavors, while deep roast and chocolate flavors will come through. The slight acidity produced, greatly enhances wheat\nmalt characteristics. It has a very low flocculation rate that makes it ideal for beers that are traditionally served cloudy.\n\nHIGHER ALCOHOL BEERS:\nIn higher alcohol beers, the phenolic character presented by this strain becomes a bit smokey and esters burst forth. Low attenuation rate may result in a sweet beer.\n"]
["Mangrove Jack","M31","Belgian Tripel M31","Moyenne – Basse","82 – 88 %",17.8,27.8,64,82,null,"Belgian Pale Ale,\nTrappist Ale,\nAbbey Ale,\nGrand Cru,\nBelgian Specialty,\nBelgian Blond Alle,\nBelgian Dubbel,\nBelgian Tripel,\nBelgian Golden Strong Ale,\nBelgian Dark Strong Ale,\nChristmass Beers,\nSpecialty Beers,\nSpiced Ales","Provides a fantastic complex marriage of spice, fruity esters, phenolics and alcohol. It is also very attenuative with a high alcohol tolerance making it perfect for a range of Belgian styles.\n\nAROMA CHARACTERISTICS:\nBelgian Tripel has a fantastic heavily fruity aroma, married perfectly with light spice and esters it is massively complex, spicy, estery and phenolic.\n\nFLAVOR/MOUTHFEEL CHARACTERISTICS:\nBelgian beers fermented with this strain will finish phenolic and dry, they will also exhibit fruity and very complex ester characters. These characters exhibit a beautiful marriage of spice and fruit estery alcohol goodness.\n\nHIGHER ALCOHOL BEERS:\nHigh alcohol beers are this strain’s bread and butter, with a high alcohol tolerance, strong beers just create excellent flavor and aroma characteristics"]
["Mangrove Jack","M21","Belgian Wit M21","Moyenne – Basse","70 – 75 %",17.8,25,64,77,null,"Witbier,\nGrand Cru,\nChristmas Beers,\nSpecialty Beers,\nSpiced Ales","Suitable for Witbier, Grand Cru, Spiced Ales and other specialty beers.\n\nA traditional, top-fermenting yeast that has a good balance between fruity esters, and warming spice phenolics.\nThe yeast will leave some sweetness, and will drop bright if left long enough.\n\nAROMA CHARACTERISTICS:\nBelgian Wit yeast presents a very light spice with a hint of bubble-gum character, this yeast works exceptionally well with botanics.\n\nFLAVOR/MOUTHFEEL CHARACTERISTICS:\nThis yeast has a slightly suppressed Belgian character presenting as phenolic and dry, fruity and very complex character.\nThe mouthfeel is smooth, light, dry and crisp.\n\nHIGHER ALCOHOL BEERS:\nWith a medium attenuation this strain will struggle with extremely high alcohol beers and may become stressed."]
["Mangrove Jack","M05","Mead M05","Moyenne – Haute","95 – 100 %",15,30,59,86,null,"Mead","Suitable for all styles of mead.\n\nA high ester-producing strain conferring fresh, floral esters, especially when fermented cool. \nThis yeast has high alcohol tolerance and ferments well over a wide temperature range. \n\nAROMA CHARACTERISTICS:\nThis strain promotes fresh, floral aromas through high ester production, especially at cooler temperatures.\n\nFLAVOR/MOUTHFEEL CHARACTERISTICS:\nMeads fermented with this strain will finish dry and be relatively full-bodied with good complexity and a fresh, floral character.\n\nHIGHER ALCOHOL BEERS:\nThis strain has high alcohol tolerance up to 18% ABV.\nFor higher alcohol meads, ferment cooler; below 77°F (25°C)."]
["Mangrove Jack","M47","Belgian Abbey M47","Moyenne – Haute","73 – 77 %",17.8,25,64,77,null,"Belgian Pale Ale,\nAbbey Ale,\nGrand Cru,\nBelgian Specialty,\nBelgian Blond Ale,\nBelgian Dubbel,\nBelgian Golden Strong Ale","Suitable for Belgian Pale Ales and Abbey Ales.\n\nModerately alcohol tolerant with fewer phenols than Belgian Ale, this yeast is exceptionally fruity with hugely complex esters and is highly flocculant.\n\n"]
["Mangrove Jack","M36","Liberty Bell Ale M36","Moyenne – Haute","74 – 78 %",17.8,22.8,64,73,null,"Golden Ale,\nEnglish Pale Ale,\nOrdinary Bitter,\nBest Bitter,\nESB,\nScottish Heavy 70,\nScottish Export 80,\nStrong Scotch Ale,\nAmerican Pale,\nAmerican Amber Ale,\nAmerican Brown Ale,\nMild,\nBrown Ale,\nRobust Porter,\nDry Stout,\nOatmeal Stout,\nAmerican Stout,\nRussian Imperial Stout,\nEnglish IPA,\nUS IPA,\nOld Ale,\nEnglish Barley Wine,\nIrish Red Ale,\nBrown Porter,\nSweet Stout,\nScottish 60\n","\"Suitable for both English and American Pale Ales, Extra Special Bitters, Golden Ales and more.\n\nA top-fermenting ale yeast suitable for a wide variety of hoppy and distinctive style beers.\nThis strain produces light, delicate fruity esters and helps develop malt character.\n\nAROMA CHARACTERISTICS:\nSome pear esters, possibly strawberry or kiwi-like aromas can be expected.\nClean, delicate malt and hop aromas will survive fermentation.\nIf hop and/or malt aromas are prominent in the beer this strain’s aroma characteristics will fade to the background.\n\nFLAVOR/MOUTHFEEL CHARACTERISTICS:\nClean, mostly neutral and smooth, finishes beers moderately dry but does not strip away body. Silky, lightly smooth texture, light to medium body, mild acidit and mostly neutral flavor.\nAroma contributions from this yeast strain makes it a good all-rounder for a wide range of ales.\n\nHIGHER ALCOHOL BEERS:\nAs a very good strain for strong ales, this yeast provides brews with plenty of body, without being heavy or dense.\""]
["Mangrove Jack","M54","Californian Lager M54","Moyenne – Haute","77 – 82 %",17.8,20,64,68,null,"Light American Lager,\nPremium American Lager,\nMunich Helles,\nDortmunder Export,\nGerman Pilsner,\nBohemian Pilsner,\nVienna Lager,\nOktoberfest,\nMunich Dunkel,\nSchwarzbier,\nMaibock,\nBock,\nBock,\nDoppelBock,\nRauchbier,\nOther moked Beer,\nStandard American Lager,\nClassic American Pilsner,\nDark American Lager,\nCreamCalifornia Common,\nAmerican Wheat or Rye Beer","Suitable for California Common and lagers M54 fermented at ambient (ale) temperatures.\n\nAROMA CHARACTERISTICS:\nCalifornia lager yeast produces a clean lager aroma without the associated sulphur this yeast is perfect for most kinds of lager.\n\nFLAVOR/MOUTHFEEL CHARACTERISTICS:\nCalifornia lager yeast produces clean and crisp lagers, this yeast is excellent for producing anything from a hoppy pilsner to a helles allowing excellent malt and hop character to be expressed.\n\nHIGHER ALCOHOL BEERS:\nWith a medium alcohol tolerance this yeast is not designed for fermenting over 8.5%"]
["Mangrove Jack","M84","Bohemian Lager M84","Moyenne – Haute","72 - 76 %",10,15,50,59,null,"Baltic Porter,\nLight American Lager,\nPremium American Lager,\nMunich Helles,\nDortmunder Export,\nGerman Pilsner,\nBohemian Pilsner,\nVienna Lager,\nOktoberfest,\nMunich Dunkel,\nSchwarzbier,\nMaibock,\nBock,\nBock,\nDoppelBock,\nRauchbier,\nOther moked Beer,\nStandard American Lager,\nClassic American Pilsner,\nDark American Lager,\nCream Ale","Suitable for German/Bohemian Pilsners, M21 Baltic Porter, and American style Lagers.\n\nA bottom-fermenting lager yeast characterized by its dry and clean palate typical of traditional Czech brewing.\nProduces soft, delicate and well balanced beers. \n\nAROMA CHARACTERISTICS:\nClassic Bohemian pilsner strain aroma and flavor characteristics can be expected.\n\nFLAVOR/MOUTHFEEL CHARACTERISTICS:\nHop and malt character will be enhanced and supported by moderate to full body.\nIn wort with simple malt bills, delicate malt flavors will survive.\nBeer fermented with this strain is generally rich and chewy without being heavy at all.\nLight and delicately balanced beers call for this strain.\nLagering periods as short as 4 weeks may produce acceptable beer but allowing it to lager for 6-8 weeks, it will result in beer that is richer and smoother with a more refined aroma and flavor.\n\nHIGHER ALCOHOL BEERS:\nThis strain will perform reasonably well in higher alcohol beer production up to 8% alcohol.\nBeer of over 7% alcohol will be slightly sweet, and the alcohol may be slightly hot"]
["The Yeast Bay",null,"METSCHNIKOWIA REUKAUFII","Basse","20 - 25%",15.6,32.200000000000003,60,90,"TBD","Beta","M. reukaufii is a nectar specialist that was isolated from flowers in the Berkeley Hills of California\nEvolutionarily, these yeast likely evolved to produce a more odorous and attractive nectar for pollinators by enzymatically altering otherwise inodorous nectar compounds like glycosides.\nWhile only attenuating to 20-25% in brewer’s wort and not utilizing maltose or maltose polymers, in co-fermentations it has been shown to drop gravity and pH of the fermentation faster, accentuate and modulate the flavor and aroma profile and soften the perceived bitterness of the finished product.\nThis strain MUST be used in conjunction with other yeast that can ferment brewer’s wort (capable of fermenting maltose)."]
["The Yeast Bay",null,"AMALGAMATION I\nBRETTANOMYCES BLEND","Basse",0.85,21.1,26.7,70,80,"High","Brettanomyces","Amalgamation is the union of our six favorite Brettanomyces isolates from our microbe library.\nEach isolate produces a unique bouquet of bright and fruity flavors and aromas, and the combination of all of them into one blend results in the coalescence of these unique flavors and aromas into something truly special.\nExpect this blend to create a dry beer with a bright and complex fruitforward flavor and aroma of berries and citrus, accompanied b y some funk on the palate."]
["The Yeast Bay",null,"AMALGAMATION II\nBRETTANOMYCES BLEND","Basse","82 - 86%",21.1,26.7,70,80,"High","Brettanomyces","The second installment of our \"Brett Super Blend\", Amalgamation II is a blend of 5 Brettanomyces bruxellensis isolates.\nThis culture is the coalescence of all of the great qualities of each isolate: The balanced funk of the Beersel isolates and TYB184, the sweet tart character of TYB207, and the tropical bouquet of lemon/pineapple/guava/mango/papaya esters contributed by TYB261."]
["The Yeast Bay",null,"BEERSEL BRETTANOMYCES\nBLEND","Basse","82 - 85%",21.1,26.7,70,80,"High","Brettanomyces","This blend combines Brettanomyces strains isolated from a lambic produced in the Beersel area in the Belgian province of Flemish Brabant. All of the strains in this blend provide a balanced profile of fruitiness, funkiness and a crisp tartness. This blend tends to be a quick starter and forms a nice pellicle."]
["The Yeast Bay","TYB307","BRETTANOMYCES BRUXELLENSIS\nSTRAIN TYB307","Basse","80 - 84%",21.1,26.7,70,80,"High","Beta","This isolate is a single strain of Brettanomyces bruxellensis isolated from a California brewery that utilizes an extensive and diverse array of organisms in the production of their wild/sour/funky beers.\nThis strain exhibits a lemony-tartness with hints of hay and mild barnyard funkiness, and has a crisp and dry finish. TYB307 is suitable for primary fermentation and extended aging."]
["The Yeast Bay","TYB415","BRETTANOMYCES BRUXELLENSIS\nSTRAIN TYB415","Basse","82 - 86%",21.1,26.7,70,80,"High","Beta","This isolate is a single strain of Brettanomyces bruxellensis isolated from a brewer of all things sour and wild in the Mountain West.\nThis strain exhibits a strong profile of complex tropical fruit that is dominated by pineapple with a noticeable earthiness that adds a unique complexity and depth of character to the beer.\nTYB415 is suitable for primary fermentation and extended aging."]
["The Yeast Bay","TYB184","BRETTANOMYCES BRUXELLENSIS\nSTRAIN TYB184","Basse - Moyenne","82 - 88%",22.2,27.8,72,82,"High","Brettanomyces","Isolated from a rustic farmhouse style beer produced in the Northeastern United States, this single strain of Brettanomyces bruxellensis is attenuative, produces a moderate citric acidic-like character and an ester profile of lemon/pineapple.\nAnother notable characteristic of this isolate is the mild barnyard character it produces that doesn't take over the profile; rather, it balances the ester profile."]
["The Yeast Bay","TYB207","BRETTANOMYCES BRUXELLENSIS\nSTRAIN TYB207","Basse - Moyenne","80 - 82%",22.2,27.8,72,82,"High","Brettanomyces","Isolated from a Belgian-inspired brewery in the Northeastern United States, this single strain of Brettanomyces bruxellensis exhibits good attenuation, and produces a moderate acidic-like character and a tropical fruit ester profile the combination of which produces a character reminiscent of sweet tarts.\nIt's a fruity, funky tartness that's refreshing and crisp. This strain is well-suited for primary and secondary fermentation."]
["The Yeast Bay","TYB261","BRETTANOMYCES BRUXELLENSIS\nSTRAIN TYB261","Basse - Moyenne","80 - 82%",22.2,27.8,72,82,"High","Brettanomyces","Isolated from a unique mixed fermentation beer produced in the Midwestern United States, this Brettanomyces bruxellensis isolate exhibits a mild tartness and soft funk with a solid backbone of tropical fruit esters (papaya, guava, pineapple, guinep).\nIt's great primary fermenter, but really shines in secondary fermentation following u p a primary fermentation that produces a lot of flavor compounds.\nThis strain is a true flavor modulator, and the more raw material it has to work with the greater the complexity that will b e achieved in the finished beer.\nThis strain will produce a massive, thick krausen."]
["The Yeast Bay",null,"SAISON BLEND I","Basse - Moyenne","78 - 80%",20,26.7,68,80,"High","Belgian Ale","A blend of two unique Saccharomyces cerevisiae strains isolated from beers that embody the saison style, this blend is a balance of the many characteristic saison flavors and aromas.\nOne yeast strain is a good attenuator that produces a spicy and mildly tart and tangy beer with a full mouthfeel. The other yeast strain is also a good attenuator that produces a delightful ester profile of grapefruit and orange zest and imparts a long, dry and earthy finish to the beer.\nTogether, they produce a dry but balanced beer with a unique flavor and aroma profile."]
["The Yeast Bay",null,"WALLONIAN FARMHOUSE II","Basse - Moyenne","80 - 82%",20,26.7,68,80,"Medium - High","Belgian Ale","This is a single strain of Saccharomyces cerevisiae isolated from the same source as our Wallonian Farmhouse strain, a well-known brewery hailing from the Walloon region of Belgium.\nSlightly less attenuative and exhibiting a more restrained phenolic and expressive ester profile than Wallonian Farmhouse I, this yeast exhibits a great balance of fruitiness and rustic farmhouse character."]
["The Yeast Bay",null,"WALLONIAN FARMHOUSE III ","Basse - Moyenne","82 - 84%",20,26.7,68,80,"Medium - High","Belgian Ale","This is a single strain of Saccharomyces cerevisiae isolated from a wellknown brewery hailing from the Walloon region of Belgium.\nThis strain is as attenuative as our original Wallonian Farmhouse and exhibits a more balanced profile of ester and phenols.\nThis yeast is similar to a classic saison strain offered b y many other yeast manufacturers, without the slow/low attenuation and stalling issues often observed in those cultures. "]
["The Yeast Bay",null,"BRUSSELS BRETTANOMYCES\nBLEND","Basse - Moyenne","80 - 90%",21.1,26.7,70,80,"High","Brettanomyces","This blend combines Brettanomyces strains isolated from a unique lambic produced in the Brussels region of Belgium.\nAll of the isolates in this blend produce a pronounced barnyard funk with mild acidity and mild fruitiness.\nThis blend is a great addition to any beer that you want to funk up."]
["The Yeast Bay",null,"LOCHRISTI BRETTANOMYCES\nBLEND","Basse - Moyenne","80 - 88%",21.1,26.7,70,80,"High","Brettanomyces","This blend combines Brettanomyces strains isolated from a unique beer produced in the Lochristi area in East Flanders.\nOne strain provides a moderate funk and light fruitiness, while the other strain adds a more assertive fruitiness dominated b y hints of strawberry.\nThis blend also imparts a pleasant acidity over time that helps to balance out the profile of the finished beer."]
["The Yeast Bay",null,"SAISON/BRETTANOMYCES\nBLEND II","Basse - Moyenne","82 - 85%",22.2,26.7,72,80,"High","Mixed Cultures","The cultures in this new and unique blend include two saison-style Saccharomyces cerevisiae isolates (Wallonian Farmhouse II and Wallonian Farmhouse III) and two Brettanomyces bruxellensis cultures (TYB184, TYB207).\nThis blend will produce a beer that is bursting with classic saison character with a rustic kick of Brettanomyces fruitiness and funkiness.\nWhile exhibiting a mild hay/barnyard component, the overall character is more fruit-forward."]
["The Yeast Bay",null,"MÉLANGE","Basse - Moyenne","85 - 100%",20,25.6,68,78,"High","Mixed Cultures","Mélange is made up of a rich diversity of fermentative organisms, intended for use in the production of sour beers in which a balance of fruity esters, earthiness, funk and sourness is desired.\nThis blend contains two Saccharomyces cerevisiae isolates, Saccharomyces fermentati , five Brettanomyces isolates, Lactobacillus brevis , Lactobacillus delbreuckii and Pediococcus damnosus . *DIASTATIC COMPONENTS"]
["The Yeast Bay",null,"FARMHOUSE SOUR ALE","Basse - Moyenne","80 - 100%",21.1,25.6,70,78,"Medium - High","Mixed Cultures","This blend contains two farmhouse/saison Saccharomyces cerevisiae isolates, Lactobacillus brevis , and Lactobacillus delbreuckii .\nThe two Saccharomyces strains will combine to create a delightful ester profile of grapefruit and orange zest accompanied by a mild earthiness and spiciness, while two Lactobacillus strains will produce a balanced acid profile."]
["The Yeast Bay",null,"SAISON/BRETTANOMYCES\nBLEND I","Basse - Moyenne",0.8,21.1,25.6,70,78,"High","Mixed Cultures","This blend combines one of the Saccharomyces strains from the Saison Blend and two unique Brettanomyces isolates from our yeast library.\nThe Saccharomyces yeast strain is a strong attenuator that produces a delightful ester profile of grapefruit and orange zest and imparts a long, dry and earthy finish to the beer.\nThe Brettanomyces strains are both good attenuators that produce some fruity esters and mild funk, and add a bright character to the beer.\nThe combination of these yeast produces a dry but balanced character with a delightful ester profile and just the right amount of funk."]
["The Yeast Bay",null,"TYB HOUSE SOUR\nBLEND","Basse - Moyenne","85 - 100%",20,25.6,68,78,"High","Beta","As we isolate new organisms and evaluate them, we find individual strains of yeast and bacteria that we think have great character that add something unique to the profile of a beer.\nWhile the base for this blend consists of the same organisms in our Melange Blend, it contains a cornucopia of new strains that we incorporate as we go about our strain discovery process.\nWhile a majority of each lot consists largely of propagations of the base strains along with new isolates, each new lot of TYB House Sour contains a small portion of the previous lot, resulting in a character that is constantly\nmaturing and evolving. *DIASTATIC COMPONENTS"]
["The Yeast Bay",null,"NORTHEASTERN ABBEY","Basse - Moyenne","77 - 81%",20,23.9,68,75,"Medium - High","Belgian Ale","Northeastern Abbey is a strain of Saccharomyces cerevisiae that was isolated from a beer crafted b y a well-known producer of Belgian-style ales in the Northeastern United States.\nThis yeast produces a very mild spiciness and earthy flavor and aroma which is complemented b y a subtle but magnificent array of fruity esters, including pear and citrus fruit.\nExpect this yeast to produce a large, thick krausen."]
["The Yeast Bay",null,"FUNKTOWN PALE ALE","Basse - Moyenne","78 - 95%",20,23.3,68,74,"Medium - High","Mixed Cultures","Funktown Pale Ale is a blend of our Vermont Ale strain and a unique wild strain of Saccharomyces that is well suited for primary fermentation.\nThe combination of the citrus/peach esters from the Vermont Ale strain and the very light funk and pineapple/mango esters from the wild Saccharomyces produces a unique flavor and aroma profile that is fruit-forward.\nExpect this blend to finish drier than the Vermont Ale. *DIASTATIC COMPONENT"]
["The Yeast Bay",null,"VERMONT ALE","Basse - Moyenne","78 - 82%",17.8,22.2,64,72,"Medium - High","American/British Ale","Isolated from a uniquely crafted double IPA out of the Northeastern United States and originally of British lineage, this single strain of Saccharomyces cerevisiae produces a balanced fruity ester profile of peaches and light citrus that complements any aggressively hopped beer."]
["The Yeast Bay",null,"HAZY DAZE II ","Basse - Moyenne","81 - 85%",18.899999999999999,22.2,66,72,"Medium - High","American/British Ale","Hazy Daze II is a proprietary blend of four Saccharomyces cerevisiae strains, and will exhibit an intense yet balanced ester profile of stone fruit (peach, apricot, nectarine and), tropical fruit (mango, guava) and grapefruit citrus esters.\nIt will also ferment faster and finish at a slightly lower terminal gravity as compared to our original Hazy Daze. *DIASTATIC COMPONENT"]
["The Yeast Bay",null,"HAZY DAZE","Basse - Moyenne","79 - 83%",17.8,21.1,64,70,"Medium - High","American/British Ale","Hazy Daze contains a proprietary blend of three Saccharomyces cerevisiae strains, all of which offer unique contributions to the production of crisp, hop forward beers.\nExpect this blend to throw bountiful amounts of peach, apricot, nectarine and grapefruit citrus esters, exhibit lower flocculation and achieve good attenuation to produce beers with a dry and crisp character."]
["The Yeast Bay",null,"FRANCONIAN DARK LAGER","Basse - Moyenne","74 - 78%",8.9,10.6,48,51,"Medium - High","Lager","Franconian Dark Lager is a single strain of Saccharomyces pastorianus that hails from the Franconia region of Germany.\nThis yeast exhibits a short lag time and has flavor profile characteristics that complement dark, roasted malts.\nThe dark malt complementing nature of this yeast makes it a perfect fit for any big, malt driven dark lagers.\nWhile well-suited for dark lagers, this yeast also performs well in producing lagers derived from a pale worts."]
["The Yeast Bay",null,"HESSIAN PILS","Basse - Moyenne","73 - 76%",7.2,8.9,45,48,"Medium","Lager","Hessian Pils is a single strain of Saccharomyces pastorianus that hails from the Hess region of Germany.\nIt exhibits everything you want in a great Pilsner yeast: it's a clean fermenter with relatively low ester formation, exhibits a short lag time, ferments wort quickly and attenuates well even at the low end of the temperature range. These characteristics allow the malt and hop profile to really shine, and creates a crisp finished beer."]
["The Yeast Bay",null,"SIGMUND'S VOSS KVEIK","Haute","78 - 83%",21.1,37.799999999999997,70,100,"High","Kveik","Sigmund's Voss Kveik yeast is a single strain of Saccharomyces cerevisiae isolated from a sample of kveik generously provided by Sigmund Gjernes via Lars Garshol.\nThis strain exhibits the ability to ferment wort over a large temperature range, 70 - 100 °F, without major changes to the flavor profile or production of any harsh phenolics or fusel alchohols.\nWe highly recommend taking this into the high end of temperature range, 90-100 °F."]
["The Yeast Bay",null,"SIMONAITIS LITHUANIAN\nFARMHOUSE YEAST","Haute","76 - 82%",23.9,35,75,95,"High","Lithuanian","This culture is a single strain of Sacchromyces cerevisiae , isolated from a Lithuanian Farmhouse mixed culture kindly provided b y Julius Simonaitis via Lars Garshol.\nWhile not a traditional “kveik” yeast, it handles high temperatures and high gravity worts well, with an upper fermentation temperature of 95 ºF.\nAcross a wide temperature range this culture will throw an intriguing mix of orange, tropical fruit and stonefruit esters that is reminiscent of POG Juice (passionfruit, orange, guava), and produces distinct spicy/earthy/herbal undertones."]
["The Yeast Bay",null,"FLANDERS SPECIALTY ALE","Moyenne","78 - 82%",20,26.7,68,80,"High","Belgian Ale","Flanders Specialty Ale is a single strain of Saccharomyces cerevisiae isolated from a fascinating Belgian producer of a wide array of traditional Belgian beer styles.\nThis is a versatile yeast that will ferment fairly dry and produce a balanced flavor and aroma profile laced with a myriad of esters and phenols."]
["The Yeast Bay",null,"SAISON BLEND II","Moyenne","85 - 100%",20,26.7,68,80,"High","Belgian Ale","This combination of Saccharomyces cerevisiae strains embodies the balanced fusion of the two foremost saison flavor/aroma characters, fruitiness and earthiness.\nEach Saccharomyces strain in this blend produces flavor compounds that serve as the yin to the other's yang, and the result is an exceptionally complex yet balanced flavor and aroma profile.\nOne strain will serve to create an ester profile of grapefruit and orange zest, while the other will produce a mild earthiness and spiciness. *DIASTATIC COMPONENT"]
["The Yeast Bay",null,"WALLONIAN FARMHOUSE I ","Moyenne","81 - 100%",22.2,26.7,72,80,"High","Belgian Ale","Isolated from a unique farmhouse-style ale that hails from the Walloon region of Belgium, this strain of Saccharomyces cerevisiae is one of the funkier \"clean\" yeast we have in our stable.\nIt imparts a slight earthy funk and tart character to the beer, and is a very mild producer of slightly spicy and mildly smokey flavor compounds.\nWe recommend controlling the dryness b y adding malts or adjuncts to the mash tun that will lend some body and residual sweetness to the beer. *DIASTATIC"]
["The Yeast Bay",null,"MIDWESTERN ALE","Moyenne","76 - 80%",17.8,22.2,64,72,"Medium - High","American/British Ale","Midwestern Ale yeast is a single strain of Saccharomyces cerevisiae isolated from a storied brewery in the heartland of America, well suited for fermentation of a broad spectrum of worts.\nA relatively fast fermenter with good attenuation, expect this yeast to ferment cleaner with a low ester profile at the cooler fermentation temperatures, and produce a more pronounced ester profile at warmer fermentation temperatures.\nThis yeast is a great choice for a versatile house yeast."]
["The Yeast Bay",null,"KVEIK'N HILLS","Moyenne - Haute","78 - 83%",21.1,37.799999999999997,70,100,"High","Beta","This culture is the marriage of our M. reukaufii isolate from the Berkeley Hills of California with Sigmund’s Voss Kveik.\nExpect this culture to ferment to approximately the same dryness as Sigmund’s Voss Kveik alone with a softer finish on the back end, especially noticeable in more heavily hop worts.\nWhile still citrus-ester forward, a more complex and accentuated aroma and flavor profile will develop based upon the hop profile chosen of the beer."]
["The Yeast Bay",null,"LITHUANIA'N HILLS","Moyenne - Haute","76 - 82%",23.9,35,75,95,"High","Beta","This culture is the marriage of our M. reukaufii isolate from the Berkeley Hills of California with Simonaitis Lithuanian Farmhouse yeast.\nExpect this culture to ferment to approximately the same dryness as Simonaitis Lithuanian Farmhouse alone with a softer finish on the back end, especially noticeable in more heavily hop worts. A more complex and accentuated ester profile of POG Juice (passionfruit, orange, guava) will evolve based upon the hop profile chosen of the beer."]
["The Yeast Bay",null,"DRY BELGIAN ALE","Moyenne - Haute","85 - 100%",20,23.3,68,74,"High","Belgian Ale","Dry Belgian Ale is single strain of Saccharomyces cerevisiae isolated from a unique golden strong ale.\nThe profile is a complex and balanced mix of apple, pear and light citrus fruit with some mild spicy and peppery notes.\nThis strain is highly attenuative and alcohol tolerant.\nFor a yeast that's as dry as it is, it creates beers with a surprising amount of body even without the use of specialty grains or adjuncts. *DIASTATIC"]
["The Yeast Bay",null,"LACTOBACILLUS BLEND","N/A",0.05,21.1,32.200000000000003,70,90,"N/A","Lactic Acid Bacteria","The Lactobacillus Blend is comprised of three strains, one strain of Lactobacillus plantarum and two strains of Lactobacillus brevis .\nOne of the strains of L. brevis was isolated from an unintentionally sour hoppy blonde ale from a Mexican craft brewery, and exhibits strong hop tolerance (15-20IBU).\nThis blend can b e used on its own for kettle souring prior to pitching yeast to create acidity quickly, or co-pitched with yeast to create sourness over time."]
["The Yeast Bay","TYB282","LACTOBACILLUS BREVIS\nSTRAIN TYB282","N/A",0.05,21.1,32.200000000000003,70,90,"N/A","Lactic Acid Bacteria","TYB282 is a single strain of Lactobacillus brevis isolated out of an unintentionally soured golden ale produced b y a Mexican craft brewery.\nThis strain produces a nice, clean lactic acidity (down to ~pH 3.16-3.18) in unhopped wort within 36 hours at a temperature of ~72-77 °F.\nThe higher the temperature up to 90 °F, the faster the acid production.\nThis is a great strain for kettle souring, but really shines in souring fermented beer as a result of its hop tolerance (15-20 IBU)."]
["Whitelabs","WLP1983","WLP1983 Charlie's Fist Bump Yeast","Basse","66 - 70%",12.8,22.8,55,73,"5 - 10%",null,null,"Previously called WLP862 Cry Havoc Lager Yeast, this strain is licensed from Charlie Papazian and can ferment at both ale and lager temperatures, allowing brewers to produce diverse beer styles.\nThe recipes in both Papazian’s books, \"The Complete Joy of Homebrewing,\" \"The Homebrewer’s Companion,\" and \"Microbrewed Adventures\" were originally developed and brewed with this yeast."]
["Whitelabs","WLP564 ","WLP564 Leeuwenhoek Saison Yeast Blend","Basse","76 - 82%",18.899999999999999,23.9,66,75,15,null,null,"A blend of two saison strains and a low phenolic Belgian strain, developed for the White Labs in-house saisons. Approximately 85% attenuation which makes for a dryer saison. The strain proved very versatile, creating spicy, dry and clean beers.\n\nUsed in the White Labs Tasting Room for various saisons, dubbels, and roggenbiers. For beers made in the Tasting Room, the strain proved very versatile, creating spicy, dry and clean beers. Visit tastingroom.yeastman.com, and search under the appropriate \"strain #\" for beer testing details with this strain."]
["Whitelabs","WLP715 ","WLP715 Champagne Yeast","Basse","75 - 100%",21.1,23.9,70,75,"> 15%",null,null,"Classic yeast that is neutral in character, and a strong fermenter. Great for use in wine, cider and mead allowing the character of the fermentables to become prominent flavors.\nWLP715 Champagne Yeast is POF+, this strain will contribute phenolic characteristics to finished products. "]
["Whitelabs","WLP008 ","WLP008 East Coast Ale Yeast","Basse  -  Moyenne","70 - 75%",20,22.8,68,73,"5 to 10%",null,null,"This strain can be used to reproduce many American versions of classic beer styles but has been gaining popularity for its use in East Coast IPAs.\nIt is cleaner and crisper than other haze producing strains.\nIt possesses the similar neutral character of WLP001 California Ale Yeast® with slightly higher ester production.\nThis strain’s attenuation leaves some mouthfeel and residual sweetness which balances hop bitterness.\nIt’s a great all-around strain for balanced, accessible beer styles such as blondes, pale ales and amber ales."]
["Whitelabs","WLP066 ","WLP066 London Fog Ale Yeast","Basse  -  Moyenne","75 - 82%",17.8,22.2,64,72,"8 - 12%",null,null,"This is the go-to strain for New England-style IPAs.\nIt produces a medium ester profile similar to WLP008 East Coast Ale Yeast.\nIt leaves some residual sweetness, helping accentuate both malt and hop flavors and aromas, while retaining a velvety mouthfeel."]
["Whitelabs","WLP067 ","WLP067 Coastal Haze Ale Yeast Blend","Basse  -  Moyenne","70 - 75%",20,22.2,68,72,"8 - 12%",null,null,"This blend of our favorite New England-style IPA strains is great for producing beers with a hazy appearance and tropical, fruit-forward esters.\nProducing dry, yet juicy beers, the mango and pineapple characteristics will lend to added drinkability."]
["Whitelabs","WLP073 ","WLP073 Artisanal Country Ale Yeast","Basse  -  Moyenne","75 - 80%",21.1,27.8,70,82,"8 - 12%",null,null,"A classic Bière de Garde strain, it produces slight esters and mild phenols, while preserving the sweet aromatics from the malt bill.\nThis strain fully attenuates, leaving the beer with a crisp, dry finish."]
["Whitelabs","WLP005 ","WLP005 British Ale Yeast","Haute","67 - 74%",18.3,21.1,65,70,"5 to 10%",null,null,"Known for its use in malty English beers, this strain is a great choice for any beers using traditional English malts like Marris Otter, Golden Promise or floor malted barley.\nThis strain will push bready, grainy malt flavors while being a mild ester producer."]
["Whitelabs","WLP009 ","WLP009 Australian Ale Yeast","Haute","70 - 75%",18.3,21.1,65,70,"5 to 10%",null,null,"This yeast produces a clean, malty beer with pleasant ester characters that can be described as “bready.”\nIt ferments successfully and cleanly at higher temperatures, combined with good flocculation and good attenuation."]
["Whitelabs","WLP017 ","WLP017 Whitbread II Ale Yeast","Haute","67 - 73%",18.899999999999999,21.1,66,70,"5 to 10%",null,null,"Traditional mixed yeast culture with British character. Slightly fruity with a hint of sulfur production.\nThis yeast can be used for many different beer styles.\nThe most traditional choices would be English-style ales, including milds, bitters, porters, and English-style stouts.\nNorth American-style ales will also benefit from fermentation with this strain."]
["Whitelabs","WLP037 ","WLP037 Yorkshire Square Ale Yeast","Haute","68 - 72%",18.3,21.1,65,70,"8 - 12%",null,null,"This yeast produces a beer that is malty and well balanced.\nExpect toasty flavors with malt-driven esters.\nHighly flocculent and a good choice for English-style pale ales, brown ales, and milds."]
["Whitelabs","WLP041 ","WLP041 Pacific Ale Yeast","Haute","65 - 70%",18.3,20,65,68,"5 - 10%",null,null,"Hailing from the Pacific Northwest, this strain is a mild ester producer while promoting malt character.\nIt can be used for a range of styles from an English mild to an American IPA or Irish stout.\nA great flocculator, it leaves a clear beer and saves on conditioning time."]
["Whitelabs","WLP001 ","WLP001 California Ale Yeast","Moyenne","73 - 80%",20,22.8,68,73,"10 a 15",null,null,"This strain was the first yeast strain produced by White Labs in 1995.\nIt’s our best-selling yeast, famous for its clean flavors and hardy fermentations.\nKnown for its use in hoppy beers, it accentuates hop flavors and aromas and attenuates well, even for high gravity beers.\nThis strain has the ability to be used in almost any style of ale ranging from IPA to porter and even kölsch, which makes it a great all-around house strain. "]
["Whitelabs","WLP003 ","WLP003 German Ale II Yeast","Moyenne","73 - 80%",18.3,21.1,65,70,"5 to 10%",null,null,"A great strain for clean ales such as kölsch, altbier, and German-style pale ales.\nIt has a strong sulfur component that will reduce with conditioning.\nLager-like in flavor, this strain ferments clean and produces subdued fruity esters which are more present than WLP029 German/Kölsch Ale Yeast."]
["Whitelabs","WLP011 ","WLP011 European Ale Yeast","Moyenne","65 - 70%",18.3,21.1,65,70,"5 to 10%",null,null,"A malty northern European-origin ale yeast. Its low ester production gives it a clean profile, with little to no sulfur production.\nLow attenuation helps to contribute to the malty character.\nGood for altbiers, kölsch-style ales, malty English-style ales, and fruit beers."]
["Whitelabs","WLP013 ","WLP013 London Ale Yeast","Moyenne","67 - 75%",18.899999999999999,21.7,66,71,"5 to 10%",null,null,"Oak ester character makes this yeast well-suited for classic British beer styles such as pales and bitters, or dark malty beers like brown ales and porters.\nMedium flocculation characteristics allow attenuation up to 75% leaving beer dry while adding malt complexity and pushing hop bitterness.\nIf you love WLP001 California Ale Yeast®, give this strain a try as it has more character."]
["Whitelabs","WLP023 ","WLP023 Burton Ale Yeast","Moyenne","69 - 75%",20,22.8,68,73,"5 to 10%",null,null,"This strain is sourced from Burton upon Trent, England which is known for pushing IPAs into the spotlight.\nIt produces a subtle fruity ester profile which can be described as notes of apple, clover honey and pear.\nA background sulfur note is common with this strain.\nGreat for use in hoppy American and English styles such as pale ales, bitters and ambers.\nCan also be an alternative to WLP001 California Ale Yeast®."]
["Whitelabs","WLP025 ","WLP025 Southwold Ale Yeast","Moyenne","68 - 75%",18.899999999999999,20.6,66,69,"5 to 10%",null,null,"From Suffolk County, England. This yeast produces complex fruit, citrus, and spice flavors.\nGreat for British-style bitters and pale ales.\nA slight sulfur note is produced during fermentation, but disappears with aging."]
["Whitelabs","WLP026 ","WLP026 Premium Bitter Ale Yeast","Moyenne","70 - 75%",19.399999999999999,21.1,67,70,"5 to 10%",null,null,"From Staffordshire, England. Fermentation gives a mild but complex estery character.\nFerments strong and dry and is good for high-gravity beers. Best for all English-style ales, including bitters, milds, ESBs, porters, stouts and barleywines."]
["Whitelabs","WLP028 ","WLP028 Edinburgh Scottish Ale Yeast","Moyenne","70 - 75%",18.3,21.1,65,70,"8 a 12",null,null,"This strain produces underlying esters of pear and melon which work well with hop and malt derived notes.\nIt’s medium to high alcohol tolerance is well-suited for strong Scotch-style ales or barleywine beers.\nThis is a versatile strain that can be neutral at the low end of the recommended fermentation temperature range or provide more esters at the higher range."]
["Whitelabs","WLP028 ","WLP028 Edinburgh Scottish Ale Yeast","Moyenne","70 - 75%",18.3,21.1,65,70,"8 to 12%",null,null,"This strain produces underlying esters of pear and melon which work well with hop and malt derived notes.\nIt’s medium to high alcohol tolerance is well-suited for strong Scotch-style ales or barleywine beers.\nThis is a versatile strain that can be neutral at the low end of the recommended fermentation temperature range or provide more esters at the higher range."]
["Whitelabs","WLP029 ","WLP029 German Ale/ Kölsch Yeast","Moyenne","72 - 78%",18.3,20.6,65,69,"5 to 10%",null,null,"Sourced from a small brewpub in Cologne, Germany, this strain is fitting for German ales such as kölsch and altbier.\nKnown for accentuating hop flavor and bitterness while creating crisp, clean lager like characters, it performs exceptionally well at temperatures ranging from 65° to 69°F (18-20°C) and does not ferment well below 62°F (17°C) after peak fermentation.\nTypically has low flocculation characteristics after the first generation."]
["Whitelabs","WLP033 ","WLP033 Klassic Ale Yeast","Moyenne","66 - 74%",18.899999999999999,21.1,66,70,"5 to 10%",null,null,"Traditional English single-strain yeast.\nProduces signature ester characters and does not mask hop flavors. Leaves ales with a slightly sweet malt character.\nBest for bitters, milds, porters and stouts.\nAlso good for Scottish-style ales."]
["Whitelabs","WLP036 ","WLP036 Düsseldorf Alt Ale Yeast","Moyenne","65 - 72%",18.3,20.6,65,69,"5 to 10%",null,null,"A traditional altbier-style yeast from Düsseldorf, Germany.\nIt produces clean, malty German brown and amber ales.\nThis strain keeps the contribution of hop bitterness in the background while promoting sweet malt notes."]
["Whitelabs","WLP059 ","WLP059 Melbourne Ale Yeast","Moyenne","74 - 78%",18,23,"N/A","N/A","N/A",null,null,"A yeast isolated from Australia in the early 1900s, it is a clean fermenting strain well suited for many American and English beer styles.\nRenowned Australian homebrewer, Peter Symon, researched this strain for his book Bronzed Brews and asked White Labs to acquire it from a yeast bank in London, England.\nThis historic strain was used in Australia because of its ability to ferment well in the Australian climate and Australian cane sugar."]
["Whitelabs","WLP060 ","WLP060 American Ale Yeast Blend","Moyenne","72 - 80%",20,22.2,68,72,"8 - 12%",null,null,"This blend of three strains creates a clean and neutral fermentation character, making it ideal for use in many different American beer styles.\nThe blend lends complexity to finished beer by exhibiting a crisp, clean lager-like character with accentuated hop flavors and bitterness.\nA slight amount of sulfur can be produced during peak fermentation."]
["Whitelabs","WLP060 ","WLP060 American Ale Yeast Blend","Moyenne","72 - 80%",20,22.2,68,72,"8 - 12%",null,null,"This blend of three strains creates a clean and neutral fermentation character, making it ideal for use in many different American beer styles.\nThe blend lends complexity to finished beer by exhibiting a crisp, clean lager-like character with accentuated hop flavors and bitterness.\nA slight amount of sulfur can be produced during peak fermentation."]
["Whitelabs","WLP064 ","WLP064 Buchner Ale Yeast Blend","Moyenne","72 - 78%",19.399999999999999,22.2,67,72,"8 - 12%",null,null,"A blend of two strains that adds creaminess with a hint of crispness. Great for pale ales, cream ales and American wheats.\nFlocculation is good due to one of the strains being a heavy flocculator."]
["Whitelabs","WLP076 ","WLP076 Old Sonoma Ale Yeast","Moyenne","70 - 74%",18.899999999999999,21.1,66,70,"5 - 10%",null,null,"From a historic brewery in Northern California.\nThis strain was embraced by the early pioneers of craft beer in America and is ideal for those seeking to use a traditional British-style yeast.\nA neutral and versatile strain, a great for pale ales, porters, and stouts."]
["Whitelabs","WLP080 ","WLP080 Cream Ale Yeast Blend","Moyenne","75 - 80%",18.3,21.1,65,70,"8 - 12%",null,null,"A blend of ale and lager yeast, this strain produces a classic cream ale.\nThe blend produces a pleasing light fruity note from the ale yeast, while the lager strain produces clean pilsner-like flavors and a slightly subdued hop bitterness.\nThis blend is known for producing subtle sulfur during primary fermentation."]
["Whitelabs","WLP095 ","WLP095 Burlington Ale Yeast","Moyenne","72 - 78%",19.399999999999999,21.1,67,70,"8 - 12%",null,null,"This yeast is the signature strain for a brewery in the Northeast United States, making it ideal for New England-style IPAs.\nAdding personality to your beer by contributing esters and body, this strain will blend with hop flavors and aromas while balancing bitterness.\nEsters are higher than WLP001 California Ale Yeast® and this strain has been known to result in more diacetyl increasing the temperature at the end of fermentation is suggested."]
["Whitelabs","WLP099 ","WLP099 Super High Gravity Ale Yeast","Moyenne","80 - 100%",18.3,20.6,65,69,"> 15%",null,null,"From England, this yeast can ferment up to 25% alcohol when used correctly.\nIt produces ester characters that increase with increasing gravity.\nMalt character dominates at lower gravities. To achieve >25% ABV, sugar needs to be fed over the course of the fermentation."]
["Whitelabs","WLP565 ","WLP565 Belgian Saison I Yeast","Moyenne","65 - 75%",20,23.9,68,75,10,null,"Belgian Saison 3724","A classic saison strain sourced from the Wallonia region of Belgium.\nThis strain makes a classic saison by producing flavors and aromas noted as earthy, peppery and spicy.\nWith attenuation averaging around 70 to 75%, some malt flavor will remain present.\nFor best fermentation results, let this strain free-rise to allow for complete attenuation and production of the subtle, traditional aroma characteristics.\nWith high gravity saisons, it’s suggested to dry the beer with an alternate yeast (such as WLP001 California Ale Yeast®) added after 50 to 60% fermentation."]
["Whitelabs","WLP566 ","WLP566 Belgian Saison II Ale Yeast","Moyenne","78 - 85%",20,25.6,68,78,10,null,null,"This strain is a moderate phenol producer with clove-like flavor and aromatic notes present in finished beer.\nSome fruit-forward ester production provides a balance between fruit and spice aroma and flavors.\nThis strain ferments and flocculates well, making it an easy-to-use option for saison and farmhouse ales."]
["Whitelabs","WLP568 ","WLP568 Belgian Style Saison Ale Yeast Blend","Moyenne","70 - 80%",21.1,26.7,70,80,10,null,null,"This blend incorporates multiple Belgian and saison strains to produce pear-like esters backed by spicy, earthy and clove-like flavors and aromas.\nThe cultures encourage complete fermentation in a timely manner and create harmony and complexity throughout its ester and phenol production."]
["Whitelabs","WLP590 ","WLP590 French Saison Ale Yeast","Moyenne","73 - 80%",20.6,23.9,69,75,10,null,null,"One of our most popular saison strains, it is great for farmhouse-style beers because it produces flavors and aromas of pear, apple and cracked pepper. This strain is a high attenuator producing a very dry and drinkable finishing beer."]
["Whitelabs","WLP670 ","WLP670 American Farmhouse Blend","Moyenne","75 - 82%",20,22.2,68,72,"5 - 10%",null,null,"Inspired by local American brewers crafting semi-traditional Belgian-style ales, this blend creates a complex flavor profile with a moderate level of sourness.\nIt consists of a traditional farmhouse yeast strain and Brettanomyces.\nGreat yeast for farmhouse ales, saisons, and other Belgian-inspired beers."]
["Whitelabs","WLP004 ","WLP004 Irish Ale Yeast","Moyenne  -  Haute","69 - 74%",18.3,20,65,68,"8 to 12%",null,null,"This yeast is from one of the oldest stout-producing breweries in the world.\nIt’s great for many beer styles but really shines in malty British styles such as stouts, porters and brown ales.\nMedium attenuation helps with a dry finish that promotes roasty notes.\nEsters help round out the overall flavor making a soft drinkable stout."]
["Whitelabs","WLP006 ","WLP006 Bedford British Ale Yeast","Moyenne  -  Haute","72 - 80%",18.3,21.1,65,70,"8 to 12%",null,null,"Ferments dry and flocculates very well; produces a distinct ester profile.\nThis yeast yields a full mouthfeel, perfect for creating English-style ales, including bitters, pale ales, porters, stouts and browns."]
["Whitelabs","WLP007 ","WLP007 Dry English Ale Yeast","Moyenne  -  Haute","70 - 80%",18.3,21.1,65,70,"8 to 12%",null,null,"This yeast is known for its high attenuation, achieving 80% even with 10% ABV beers.\nThe high attenuation eliminates residual sweetness, making the yeast well-suited for high gravity ales and clean, well-attenuated beer styles.\nThis strain has become a go-to house strain for American breweries due to its clean profile and high attenuation.\nIt’s an ideal strain for American and English hoppy beers as well as malty ambers, porters and brown ales.\nThis strain can be a substitute for WLP001 California Ale Yeast®."]
["Whitelabs","WLP022 ","WLP022 Essex Ale Yeast","Moyenne  -  Haute","71 - 76%",18.899999999999999,21.1,66,70,"5 to 10%",null,null,"A flavorful British-style yeast that produces slightly fruity and bready characters.\nA good top-fermenting yeast strain that is well suited for top cropping.\nIt is ideal for classic British-style milds, pale ales, bitters and stouts. Does not flocculate as much as other English strains."]
["Whitelabs","WLP038 ","WLP038 Manchester Ale Yeast","Moyenne  -  Haute","70 - 74%",18.3,21.1,65,70,"8 - 12%",null,null,"A top-fermenting ale yeast that is traditionally good for top-cropping.\nModerately flocculent with a clean, dry finish. Has a low ester profile and produces a highly balanced English-style beer."]
["Whitelabs","WLP039 ","WLP039 East Midlands Ale Yeast","Moyenne  -  Haute","73 - 82%",18.899999999999999,21.1,66,70,"5 - 10%",null,null,"British-style ale yeast with a very dry finish. Medium to low fruit and fusel alcohol production.\nA good top-fermenting yeast strain well suited for top-cropping. A great choice for pale ales, ambers, porters and stouts."]
["Whitelabs","WLP051 ","WLP051 California V Ale Yeast","Moyenne  -  Haute","70 - 75%",18.899999999999999,21.1,66,70,"8 - 12%",null,null,"This strain has more similarities to an English strain than WLP001 California Ale Yeast®.\nIt is a big ester producer, showcasing notes of cherry and apple which compliment pale ales, blonde and brown ales.\nTypically leaves some residual, lager-like sulfur compounds in finished beer.\nRecent sequencing studies show that WLP051 belongs to Saccharomyces pastorianus species, the same hybrid species as most lager strains.\nHowever, this strain has been used to make ales for decades and was previously categorized as belonging to Saccharomyces cerevisiae."]
["Whitelabs","WLP072 ","WLP072 French Ale Yeast","Moyenne  -  Haute","68 - 75%",17.2,22.8,63,73,"5 - 10%",null,null,"A clean strain that complements malt flavor.\nLow to moderate esters are produced when fermentation temperature is below 70°F (21°C).\nModerate to high ester character achieved above 70°F (21°C).\nLow diacetyl production.\nA good yeast strain for Bière de Garde, blondes, ambers, brown ales and specialty beers."]
["Whitelabs","WLP075 ","WLP075 Hansen Ale Yeast Blend","Moyenne  -  Haute","75 - 80%",18.899999999999999,21.1,66,70,"10 - 15%",null,null,"This is a blend of many IPA strain favorites. It has the attenuation of WLP090 San Diego Super Ale Yeast and the character of WLP007 Dry English Ale Yeast. This strain produces dry, hop-forward beers with minor ester production and is blend is a great flocculator.\nUsed in the White Labs Tasting Room. Visit tastingroom.yeastman.com, and search under the appropriate \"strain #\" for more details.\nAccording to White Labs Brewing Manager Joe Kurowski, \"the strain produced dry attenuation, was hop-forward with minor ester production, and it was a great flocculator.\""]
["Whitelabs","WLP085 ","WLP085 English Ale Yeast Blend","Moyenne  -  Haute","69 - 76%",20,22.2,68,72,"5 - 10%",null,null,"A blend of British ale yeast strains designed to add complexity and attenuation to your ale.\nModerate fruitiness and mineral-like character, with little to no sulfur.Drier than WLP002 English Ale Yeast and WLP005 British Ale Yeast, but with similar flocculation properties.\nSuitable for English pale ales, bitters, porters, stouts and IPAs."]
["Whitelabs","WLP090 ","WLP090 San Diego Super Yeast","Moyenne  -  Haute","76 - 83%",18.3,20,65,68,"10 - 15%",null,null,"A low ester producing strain, it’s known for quick fermentations and producing a neutral flavor and aroma profile similar to WLP001 California Ale Yeast®.\nDue to high attenuation, this strain produces very dry beers with increased perceived bitterness.\nIt also has a high alcohol tolerance which is suitable for a variety of styles and beverages from double IPAs to barleywines, ciders and mead.\nThis is a great all around house strain and ideal for breweries who produce hop-forward beers."]
["Whitelabs","WLP518 ","WLP518 Opshaug Kveik Ale Yeast","Moyenne  -  Haute","70 - 80%",25,30,77,86,"8 - 12%",null,null,"Sourced from our friend Lars Marius Garshol, this kveik strain was isolated from a mixed culture which belonged to Harald Opshaug, a farmhouse brewer in Stranda, Norway.\nThis strain was originally used in the 1990s to produce several kornøl-style beers.\nIt is a clean fermenting yeast and has tolerated temperatures up to 91°F (33°C) while finishing fermentation within three to four days.\nThe hop-forward, clean characteristics of this strain make it ideal for IPAs and pale ales."]
["Whitelabs","WLP780 ","WLP780 Thai Rice Chong Yeast","N/A",0.76,"N/A","N/A","N/A","N/A","10 - 15%",null,null,"Typically used for making rice wine but has shown to ferment beer just fine.\nThe ester profile is very fruity and produces a surprising amount of alcohol (15%).\nThe aroma and flavor were highly favorable compared to rice wine made with the traditional yeast balls."]
["Whitelabs","WLP002 ","WLP002 English Ale Yeast","Très  Haute","63 - 68%",18.3,20,65,68,"5 to 10%",null,null,"This is a classic ESB strain from one of England’s largest independent breweries.\nWhile it is traditionally used for English-style ales including milds, bitters, porters, and stouts, it is also ideal for American-style pale ales and IPAs.\nResidual sweetness accentuates malt character along with mild fruity esters, adding complexity to the flavor and aroma of finished beers.\nSlight diacetyl production is common.\nDue to this strain’s high flocculation, the beer will finish clear and the yeast can easily be harvested from the fermenter for future use.\nIt is common for this yeast to look coagulated."]
["Wyeast","1007","German Ale 1007","Basse","73 - 77%",12.8,20,55,68,11,"American Wheat Beer,\nBerliner Weisse,\nAltbier,\nKölsch,\nInternational Amber Lager,\nAlternative Grain Beer,\nWheatWine,\nBière de Garde,\nHistorical Beer: Gose,\nHistorical Beer: Lichtenhainer,\nHistorical Beer: Grodziskie","WLP036 Düsseldorf Alt Yeast","A true top cropping yeast with low ester formation and a broad temperature range.\nFermentation at higher temperatures may produce mild fruitiness.\nThis powdery strain results in yeast that remains in suspension post fermentation.\nBeers mature rapidly, even when cold fermentation is used. Low or no detectable diacetyl."]
["Wyeast","1028","London Ale 1028","Basse - Moyenne","73% - 77%",15.6,22.2,60,72,11,"Dark Mild,\nBritish Brown Ale,\nEnglish Porter,\nAmerican Porter,\nIrish Stout,\nIrish Extra Stout,\nImperial Stout,\nTropical Stout,\nForeign Extra Stout,\nEnglish Barleywine,\nOld Ale","WLP013 London Ale","A rich mineral profile that is bold and crisp with some fruitiness.\nOften used for higher gravity ales and when a high level of attenuation is desired."]
["Wyeast","1056","American Ale 1056","Basse - Moyenne","73 - 77%",15.6,22.2,60,72,11,"American Pale Ale,\nAmerican Amber Ale,\nAmerican Brown Ale,\nAmerican IPA,\nDouble IPA,\nSpecialty IPA: Black IPA,\nSpecialty IPA: Brown IPA,\nSpecialty IPA: Red IPA,\nSpecialty IPA: Rye IPA,\nSpecialty IPA: White IPA,\nAmerican Stout,\nImperial Stout,\nAmerican Barleywine,\nEnglish Porter,\nIrish Stout,\nIrish Red Ale,\nCream Ale,\nWee Heavy,\nAutumn Seasonal Beer,\nWinter Seasonal Beer,\nClassic Style smoked Beer,\nSpecialty Smoked Beer,\nWood-Aged Beer,\nSpecialty Wood-Aged Beer,\nFruit Beer,\nFruit and Spice Beer,\nSpecialty Fruit Beer,\nSpice, Herb or Vegetable Beer,\nBraggot,\nHistorical Beer: Piwo Grodziskie,\nAlternative Sugar Beer","WLP001 California Ale Yeast","Very clean, crisp flavor characteristics with low fruitness and mild ester production.\nA very versatile yeast for styles that desire dominant malt and hop character.\nThis strain makes a wonderful \"House\" strain. Mild citrus notes develop with cooler 60-66F (15-19C) fermentations.\nNormally requires filtration for bright beers."]
["Wyeast","1084","Irish Ale 1084","Moyenne","71 - 75%",16.7,22.2,62,72,12,"Irish Stout,\nIrish Red Ale,\nAmerican Amber Ale,\nAmerican Porter,\nBaltic Porter,\nSweet Stout,\nOatmeal Stout,\nTropical Stout,\nForeign Extra Stout,\nDouble IPA,\nScottish Light,\nScottish Heavy,\nScottish Export,\nWee Heavy,\nAmerican Barleywine,\nClassic Style Smoked Beer,\nSpecialty Smoked Beer,\nWood-Aged Beer,\nSpecialty Wood-Aged Beer,\nSpice, Herb or Vegetable Beer","WLP004 Irish Ale","This versatile yeast ferments extremely well in dark worts.\nIt is a good choice for most high gravity beers.\nBeers fermented in the lower temperature range produce a dry, crisp profile with subtle fruitiness.\nFruit and complex esters will increase when fermentation temperatures are above 64°F (18°C)."]
["Wyeast","1098","British Ale 1098","Moyenne","73 - 75%",17.8,22.2,64,72,10,"British Brown Ale,\nAmerican Porter,\nEnglish IPA,\nBlonde Ale,\nScottish Light,\nScottish Heavy,\nScottish Export,\nEnglish Barleywine,\nBritish Golden Ale,\nAutralian Sparkling Ale","WLP007 Dry English Ale\nFermentis S04","This yeast allows malt and hop character to dominate the profile.\nIt ferments dry and crisp, producing well-balanced beers with a clean and neutral finish.\nFerments well down to 64°F (18°C)."]
["Wyeast","1187","Ringwood Ale 1187","Haute","68 - 72%",17.8,23.3,64,74,10,"English Porter,\nAmerican Porter,\nAmerican Brown Ale,\nDark Mild,\nHistorical Beer: London Brown Ale,\nSweet Stout,\nOatmeal Stout,\nAmerican Stout,\nAmerican IPA,\nSpecialty IPA: Black IPA,\nSpecialty IPA: Brown IPA,\nSpecialty IPA: Red IPA,\nSpecialty IPA: White IPA,\nFruit Beer,\nFruit and Spice Beer,\nSpecialty Fruit Beer,","WLP005 British Ale Yeast","A top cropping yeast strain with unique fermentation and flavor characteristics.\nExpect distinct fruit esters with a malty, complex profile.\nFlocculation is high, and the beer will clear well without filtration.\nA thorough diacetyl rest is recommended after fermentation is complete.\nThis strain can be a slow starter and fermenter."]
["Wyeast","1214","Belgian Abbey Style Ale 1214","Basse - Moyenne","74 - 78%",20,25.6,68,78,12,"Belgian Dark Strong Ale,\nBelgian Tripel,\nBelgian Dubbel,\nWitbier,\nAutumn Seasonal Beer,\nWinter Seasonal Beer,\nSpecialty IPA: Belgian IPA,\nSpecialty IPA: White IPA","WLP500 Monastery Ale","A widely used and alcohol tolerant Abbey yeast that is suitable for a variety of Belgian style ales.\nThis strain produces a nice ester profile as well as slightly spicy alcohol notes.\nIt can be slow to start; however, it attenuates well."]
["Wyeast","1272","American Ale II 1272","Moyenne","72 - 76%",15.6,22.2,60,72,10,"Blond Ale,\nAmerican Pale Ale,\nAmerican Stong Ale,\nAmerican Amber Ale,\nAmerican Brown Ale,\nAmerican IPA,\nDouble IPA,\nSpecialty IPA: Black IPA,\nSpecialty IPA: Brown IPA,\nSpecialty IPA: Red IPA,\nSpecialty IPA: Rye IPA,\nSpecialty IPA: White IPA,\nAmerican Barleywine,\nAmerican Porter,\nAmerican Stout,\nImperial Stout,\nCream Ale,\nIrish Red Ale,\nWee Heavy,\nBritish Strong Ale,\nAutumn Seasonal Beer,\nWinter Seasonal Beer,\nClassic Style Smoked Beer,\nSpecialty Smoked Beer,\nWood-Aged Beer,\nFruit Beer,\nFruit and Spice Beer,\nSpecialty Fruit Beer,\nSpice Herb or Vegetable Beer,\nHistorial Beer: Kentucky Common\n","WLP051 California Ale V","With many of the best qualities that brewers look for when brewing American styles of beer, this strain’s performance is consistent and it makes great beer.\nThis versatile strain is a very good choice for a “House” strain.\nExpect a soft, clean profile with hints of nut, and a slightly tart finish.\nFerment at warmer temperatures to accentuate hop character with an increased fruitiness.\nOr, ferment cool for a clean, light citrus character.\nIt attenuates well and is reliably flocculent, producing bright beer without filtration."]
["Wyeast","1275","Thames Valley Ale 1275","Basse - Moyenne","72 - 76%",16.7,22.2,62,72,10,"Ordinary Bitter,\nBest Bitter,\nStrong Bitter,\nBritish Brown Ale,\nAltbier,\nEnglish Porter,\nAmerican Porter,\nIrish Stout,\nIrish Extra Stout,\nTropical Stout,\nForeign Extra Stout.","WLP023 Burton Ale","This strain produces classic British bitters with a rich, complex flavor profile.\nThe yeast has a light malt character, low fruitiness, low esters and is clean and well balanced."]
["Wyeast","1335","British Ale II 1335","Haute","73 - 76%",22.8,24.4,73,76,10,"Ordinaty Bitter,\nBest Bitter,\nStrong Bitter,\nBritish Brown Ale,\nAmerican Brown Ale,\nEnglish Porter,\nIrish Stout,\nIrish Extra Stout,\nEnglish IPA\nEnglish Barleywine,\nTropical Stout,\nForeign Extra Stout,\nCream Ale,\nIrish Red Ale.","WLP025 Southwold Ale","A classic British ale profile with good flocculation and malty flavor characteristics.\nIt will finish crisp, clean and fairly dry."]
["Wyeast","1388","Belgian Strong Ale 1388","Basse","74 - 78%",17.8,26.7,64,80,12,"Belgian Tripel,\nBelgian Golden Ale\nBière de Garde,\nAutumn Seasonal Beer,\nWinter Seasonal Beer,\nSpecialty IPA: Belgian IPA.","WLP570 Belgian Golden Ale Yeast","The classic choice for brewing golden strong ales.\nThis alcohol tolerant strain will produce a complex ester profile balanced nicely with subtle phenolics.\nMalt flavors and aromas will remain even with a well attenuated dry, tart finish. This strain is prone to stalling at approximately 1.035; racking or slight aeration will encourage it to finish fermentation.\n\nThis Wyeast yeast strain has been classified as Saccharomyces cerevisiae var. diastaticus using rapid PCR analysis.\nThis strain carries the STA1 gene, which is the “signature” gene of Saccharomyces cerevisiae var. diastaticus and will be found in all diastaticus strains."]
["Wyeast","1728","Scottish Ale 1728","Haute","69 - 73%",12.8,23.9,55,75,12,"Scottish Light,\nScottish Heavy,\nScottish Export,\nWee Heavy,\nIrish Extra Stout,\nTropical Stout,\nForeign Extra Stout,\nImperial Stout,\nDouble IPA,\nAmerican Barleywine,\nBaltic Porter,\nOld Ale,\nAutumn Seasonal Beer,\nWinter Seasonal Beer,\nClassic Style Smoked Beer,\nSpecialty Smoked Beer,\nWood-Aged Beer,\nSpecialty Wood-Aged Beer,\nBraggot.","WLP028 Edinburgh Ale","Our Scottish ale strain is ideally suited for the strong, malty ales of Scotland.\nThis strain is very versatile, and is often used as a “House” strain as it ferments neutral and clean.\nHigher fermentation temperatures will result in an increased ester profile."]
["Wyeast","1762","Belgian Abbey Style Ale II 1762","Moyenne","73 - 77%",18.3,23.9,65,75,12,"Belgian Dark Strong Ale,\nBelgian Golden Strong Ale,\nBelgian Blond Ale,\nBière de Garde,\nAmerican Barleywine,\nWee Heavy,\nImperial Stout,\nSpecialty IPA: Belgian IPA.","WLP540 Abbey IV Ale Yeast","An excellent yeast strain for use in Belgian dark strong ales.\nThis strain has a relatively “clean profile” which allows a rich malt and distinctive ethanol character to shine.\nDelicate dried fruit esters can be produced when used at higher fermentation temperatures or in a high gravity wort."]
["Wyeast","1968","London ESB Ale 1968","Haute","67 - 71%",17.8,22.2,64,72,9,"Ordinary Bitter,\nBest Bitter,\nStong Bitter,\nDark Mild,\nHistorical Beer: London Brown Ale,\nEnglish IPA,\nBritish Strong Ale,\nOld Ale,\nEnglish Barleywine,\nWood-Aged Beer,\nSpecialty Wood-Aged Beer,\nFruit Beer,\nFruit and Spice Beer,\nSpice, Herb and Vegetables Beer.","WLP002 English Ale\n Lallemand Danstar Munton’s Ale Yeast","A very good cask conditioned ale strain, this extremely flocculant yeast produces distinctly malty beers.\nAttenuation levels are typically less than most other yeast strains which results in a slightly sweeter finish.\nAles produced with this strain tend to be fruity, increasingly so with higher fermentation temperatures of 70-74°F (21-23° C).\nA thorough diacetyl rest is recommended after fermentation is complete.\nBright beers are easily achieved within days without any filtration."]
["Wyeast","2001 PC","Pilsner Urquell H-Strain 2001 PC","Moyenne - Haute","72 - 76%",8.9,13.3,48,56,9,"Czech Premium Pale Lager","WLP800 Pilsner Lager","With a mild fruit and floral aroma this strain has a very dry and clean palate with a full mouthfeel and nice subtle malt character.\nIt has a very clean and neutral finish."]
["Wyeast","2007","Pilsen Lager 2007",null,null,-17.8,-17.8,null,null,null,null,"WLP840 American Pilsner Lager Yeast"]
["Wyeast","2112","California Lager 2112",null,null,-17.8,-17.8,null,null,null,null,"WLP810 San Francisco Lager Yeast"]
["Wyeast","2124","Bohemian Lager 2124",null,null,-17.8,-17.8,null,null,null,null,"WLP820 Oktoberfest Lager Yeast"]
["Wyeast","2206","Bavarian Lager 2206",null,null,-17.8,-17.8,null,null,null,null,"WLP830 German Lager Yeast"]
["Wyeast","2247 PC","European Lager 2247 PC",null,null,-17.8,-17.8,null,null,null,null,"WLP920 Old Bavarian Lager Yeast"]
["Wyeast","2272 PC","North American Lager 2272 PC",null,null,-17.8,-17.8,null,null,null,null,"WLP840 American Pilsner Lager Yeast"]
["Wyeast","2308","Munich Lager 2308",null,null,-17.8,-17.8,null,null,null,null,"WLP838 Southern German Lager Yeast"]
["Wyeast","2487 PC","Hella Bock Lager 2487 PC",null,null,-17.8,-17.8,null,null,null,null,"WLP833 German Bock Yeast"]
["Wyeast","2575 PC","Kölsch II 2575 PC","Basse","73 - 77%",12.8,21.1,55,70,10,"Kölsch,\nAltbier,\nInternational Amber Lager,\nFestBier","WLP003 German Ale II","This authentic Kӧlsch strain from one of Germany’s leading brewing schools has a rich flavor profile which accentuates a soft malt finish.\nIt has Low or no detectable diacetyl production and will also ferment well at colder temperatures for fast lager type beers."]
["Wyeast","3068","Weihenstephan Weizen 3068","Basse","73 - 77%",17.8,23.9,64,75,10,"Weissbier,\nWeizenBock,\nDunkles Weizen,\nHistorical Beer: Roggenbier,\nHistorical Beer: Sahti,\nFruit Beer,\nFruit and Spice Beer,\nSpecialty Fruit Beer.","WLP300 Hefeweizen Ale","The classic and most popular German wheat beer strain used worldwide.\nThis yeast strain produces a beautiful and delicate balance of banana esters and clove phenolics.\nThe balance can be manipulated towards ester production through increasing the fermentation temperature, increasing the wort density, and decreasing the pitch rate.\nOver pitching can result in a near complete loss of banana character.\nDecreasing the ester level will allow a higher clove character to be perceived.\nSulfur is commonly produced, but will dissipate with conditioning.\nThis strain is very powdery and will remain in suspension for an extended amount of time following attenuation.\nThis is true top cropping yeast and requires fermenter headspace of 33%."]
["Wyeast","3333 PC","German Wheat 3333 PC","Haute","70 - 76%",17.2,23.9,63,75,10,"Weissbier,\nWeizenBock,\nDunkles Weizen,\nHistorical Beer: Roggenbier,\nHistorical Beer: Sahti."," WLP380 Hefeweizen IV Ale Yeast","A highly flocculent German wheat beer strain that is the perfect choice for use in Kristallweizen.\nThis yeast strain produces a beautiful and delicate balance of banana esters and clove phenolics similar to the popular Wyeast 3068.\nHowever, this strain will sediment rapidly, resulting in bright beer without filtration.\nThe balance can be manipulated towards ester production through increasing fermentation temperature, increasing the wort density, and decreasing the pitch rate.\nOver pitching can result in a near complete loss of banana character.\nSulfur is commonly produced, but will dissipate with conditioning."]
["Wyeast","3463 PC","Forbidden Fruit 3463 PC","Basse","72 - 76%",17.2,24.4,63,76,12,"Witbier,\nSpecialty IPA: White IPA.","WLP720 Sweet Mead /Wine Yeast","A widely-used strain in the production of Witbier and Grand Cru.\nThis yeast will produce spicy phenolics which are balanced nicely by a complex ester profile.\nThe subtle fruit character and dry tart finish will complement wheat malt, orange peel and spice additions typical of Wits."]
["Wyeast","3522","Belgian Ardennes 3522","Haute","72 - 76%",18.3,24.4,65,76,12,"Belgian Pale Ale,\nBelgian Dubbel,\nBelgian Golden Strong Ale,\nBelgian Dark Strong Ale,\nBelgian Blond Ale,\nOud Bruin,\nSpecialty IPA: Belgian IPA","WLP550 Belgian Ale Yeast","One of the great and versatile strains for the production of classic Belgian style ales.\nThis strain produces a beautiful balance of delicate fruit esters and subtle spicy notes, with neither one dominating.\nUnlike many other Belgian style strains, this strain is highly flocculent and results in bright beers."]
["Wyeast","3638","Bavarian Wheat 3638","Basse","70 - 76%",17.8,23.9,64,75,10,"Weissbier,\nWeizenBock,\nDunkles Weizen,\nHistorical Beer: Roggenbier.","WLP351 Bavarian Weizen Yeast","A complex alternative to the standard German wheat strain profile.\nThis strain produces apple, pear, and plum esters in addition to the dominant banana character.\nThe esters are complemented nicely by clove and subtle vanilla phenolics.\nThe balance can be manipulated towards ester production through increasing fermentation temperature, increasing the wort density, and decreasing the pitch rate.\nOver pitching can result in a near complete loss of banana character. Decreasing the ester level will allow a higher clove character to be perceived.\nSulfur is commonly produced, but will dissipate with conditioning.\nThis strain is very powdery and will remain in suspension for an extended amount of time following attenuation.\nThis is true top cropping yeast and requires fermenter headspace of 33%."]
["Wyeast","3724","Belgian Saison 3724","Basse","76 - 80%",21.1,35,70,95,12,"Saison","WLP565 Saison Ale Yeast","This strain is the classic farmhouse ale yeast. A traditional yeast that is spicy with complex aromatics, including bubble gum.\nIt is very tart and dry on the palate with a mild fruitiness. Expect a crisp, mildly acidic finish that will benefit from elevated fermentation temperatures.\nThis strain is notorious for a rapid and vigorous start to fermentation, only to stick around 1.035 S.G. Fermentation will finish, given time and warm temperatures.\nWarm fermentation temperatures, at least 90°F (32°C), or the use of a secondary strain can accelerate attenuation.\n\n This Wyeast yeast strain has been classified as Saccharomyces cerevisiae var. diastaticus using rapid PCR analysis. This strain carries the STA1 gene, which is the “signature” gene of Saccharomyces cerevisiae var. diastaticus and will be found in all diastaticus strains."]
["Wyeast","3787","Trappist Style High Gravity 3787","Moyenne","74 - 78%",17.8,25.6,64,78,11,"Belgian Dubbel,\nBelgian Tripel,\nBelgian Golden Strong Ale,\nBière de Garde,\nTrappist Single,\nSpecialty IPA: Belgian IPA","WLP530 Abbey Ale Yeast","A classic strain for brewing Belgian dubbel or Belgian tripel.\nThis Abbey strain produces a nice balance of complex fruity esters and phenolics, making it desirable for use in other Belgian style ales as well.\nA flocculent, true top cropping yeast (additional headspace is recommended), that will work over a broad temperature range.\nThis strain makes a great Belgian style “house” strain."]
["Wyeast","3864 PC","Canadian/Belgian Ale 3864 PC","Moyenne","75 - 79%",18.3,26.7,65,80,12,"Belgian Dubbel,\nBelgian Tripel,\nBelgian Golden Strong Ale,\nBière de Garde,\nWitbier",null,"This alcohol-tolerant strain produces complex and well-balanced Belgian Abbey-style ales.\nBanana and fruit esters are complemented nicely with mild levels of phenolics and hints of acidity.\nEster levels may be elevated by increasing gravity and fermentation temperatures.\nThis Wyeast yeast strain has been classified as Saccharomyces cerevisiae var. diastaticus using rapid PCR analysis. This strain carries the STA1 gene, which is the “signature” gene of Saccharomyces cerevisiae var. diastaticus and will be found in all diastaticus strains."]
["Wyeast","3944","Belgian Witbier 3944","Moyenne","72% - 76%",16.7,23.9,62,75,11,"Witbier,\nBelgian Dubbel,\nBelgian Tripel,\nAutumn Seasonal Beer,\nWintel Seasonal Beer,\nSpice, herb, or Vegetable Beer,\nSpecialty IPA: Belgian IPA,\nSpecialty IPA: White IPA","WLP400 Belgian Wit","This versatile witbier yeast strain can be used in a variety of Belgian style ales.\nThis strain produces a complex flavor profile dominated by spicy phenolics with low to moderate ester production.\nIt is a great strain choice when you want a delicate clove profile not to be overshadowed by esters.\nIt will ferment fairly dry with a slightly tart finish that compliments the use of oats, malted and unmalted wheat.\nThis strain is a true top cropping yeast requiring full fermenter headspace of 33%."]
["Wyeast",3068,"Weihenstephan Weizen","Basse","73-77%",18,24,64.400000000000006,75.2,10,"Weissbier",null,"La souche de bière de blé allemande classique la plus populaire utilisée dans le monde entier. Cette souche de levure produit un bel et délicat équilibre d'esters de banane et de clou de girofle phenolics. L'équilibre peut être manipulé vers la production d'ester par l'augmentation de la température de fermentation, l'augmentation de la densité de moût et la diminution du taux d'ensemencement. Le sur-ensemencement peut aboutir à une perte presque complète du caractère de banane. La diminution de ce niveau d'ester permettra à un caractère de clou de girofle d'être perçue alors de façon prédominante. Du soufre est généralement produit, mais se dissipera avec le conditionnement. Cette souche est très pulvérulente et restera en suspension pour un temps prolongé après l'atténuation. Elle est une véritable souche de \"top cropping\" et nécessite un espace vide dans le fermenteur de 33% afin d'éviter toutdébordement."]

{"sheet":"BJCCP","index":14,"n_rows":119,"n_cols":49,"rows_kept":119,"cut":false,"hidden":false,"merged":[]}
[null,"OG min","OG max","FG min","FG max","EBC min","EBC max","IBUs min","IBUs max","ABV min","ABV max","SRM min","SRM max","OG min","OG max","FG min","FG max","#","Styles","vol CO2 min","vol CO2 max","Calcium (ppm)","Magnésium (ppm)","Alcalinité en CaCO3","Sulfate (ppm)","Chloride (ppm)","Sodium (ppm)","Alcalinité Résiduelle","BJCP Categories","Style Family","Style History","Origin","FG min",null,"FG max","Overall Impression","Aroma","Appearance","Flavor","Mouthfell","Comments","History","Characteristic Ingredients","Style Comparison","Commercial Examples","Notes"]
["01A - American Light Lager",{"$f":"N2/1000","v":1.028},{"$f":"O2/1000","v":1.04},{"$f":"P2/1000","v":0.998},{"$f":"Q2/1000","v":1.008},3.94,5.91,8,12,2.8,4.2,2,3,1028,1040,998,1008,"01A","American Light Lager",2.5,2.9,{"$f":"VLOOKUP(A2,Feuil2!$A$1:$H$74,2,FALSE)","v":"50-60"},{"$f":"VLOOKUP(A2,Feuil2!$A$1:$H$74,3,FALSE)","v":"0-30"},{"$f":"VLOOKUP(A2,Feuil2!$A$1:$H$74,4,FALSE)","v":"0-40"},{"$f":"VLOOKUP(A2,Feuil2!$A$1:$H$74,5,FALSE)","v":"0-50"},{"$f":"VLOOKUP(A2,Feuil2!$A$1:$H$74,6,FALSE)","v":"50-100"},{"$f":"VLOOKUP(A2,Feuil2!$A$1:$H$74,7,FALSE)","v":"<100"},{"$f":"VLOOKUP(A2,Feuil2!$A$1:$H$74,8,FALSE)","v":"-60-0"},"Standard American Beer","Pale Lager","Mass Market Pale Lager","United States",998,{"$f":"R2&\" - \"&S2","v":"01A - American Light Lager"},1008,"Highly carbonated, very light-bodied, nearly flavorless lager designed to be consumed very cold. Very refreshing and thirst quenching.","Low to no malt aroma, although it can be perceived as grainy, sweet, or corn-like if present. Hop aroma is light to none, with a spicy or floral hop character if present. While a clean fermentation character is desirable, a light amount of yeast character (particularly a light apple fruitiness) is not a fault. Light DMS is not a fault.","Very pale straw to pale yellow color. White, frothy head seldom persists. Very clear.","Relatively neutral palate with a crisp and dry finish and a low to very low grainy or corn-like flavor that might be perceived as sweetness due to the low bitterness. Hop flavor ranges from none to low levels, and can have a floral, spicy, or herbal quality (although rarely strong enough to detect). Low to very low hop bitterness. Balance may vary from slightly malty to slightly bitter, but is relatively close to even. High levels of carbonation may accentuate the crispness of the dry finish. Clean lager fermentation character.","Very light (sometimes watery) body. Very highly carbonated with slight carbonic bite on the tongue.","Designed to appeal to as broad a range of the general public as possible. Strong flavors are a fault.","Coors briefly made a light lager in the early 1940s. Modern versions were first produced by Rheingold in 1967 to appeal to diet-conscious drinkers, but only became popular starting in 1973 after Miller Brewing acquired the recipe and marketed the beer heavily to sports fans with the “tastes great, less filling” campaign. Beers of this genre became the largest sellers in the United States in the 1990s.","Two- or six-row barley with high percentage (up to 40%) of rice or corn as adjuncts. Additional enzymes can further lighten the body and lower carbohydrates.","A lighter-bodied, lower-alcohol, lower calorie version of an American Lager. Less hop character and bitterness than a Leichtbier. ","Bud Light, Coors Light, Keystone Light, Michelob Light, Miller Lite, Old Milwaukee Light"]
["01B - American Lager",1.04,1.05,1.004,1.01,3.94,7.88,8,18,4.2,5.3,2,4,1040,1050,1004,1010,"01B","American Lager",2.5,2.9,{"$f":"VLOOKUP(A3,Feuil2!$A$1:$H$74,2,FALSE)","v":"50-75"},{"$f":"VLOOKUP(A3,Feuil2!$A$1:$H$74,3,FALSE)","v":"0-30"},{"$f":"VLOOKUP(A3,Feuil2!$A$1:$H$74,4,FALSE)","v":"0-40"},{"$f":"VLOOKUP(A3,Feuil2!$A$1:$H$74,5,FALSE)","v":"50-150"},{"$f":"VLOOKUP(A3,Feuil2!$A$1:$H$74,6,FALSE)","v":"50-100"},{"$f":"VLOOKUP(A3,Feuil2!$A$1:$H$74,7,FALSE)","v":"<100"},{"$f":"VLOOKUP(A3,Feuil2!$A$1:$H$74,8,FALSE)","v":-60},"Standard American Beer","Pale Lager","Mass Market Pale Lager","United States",1004,"01B - American Lager",1010,"A very pale, highly-carbonated, light-bodied, well-attenuated lager with a very neutral flavor profile and low bitterness. Served very cold, it can be a very refreshing and thirst quenching drink.","Low to no malt aroma, although it can be perceived as grainy, sweet or corn-like if present. Hop aroma may range from none to a light, spicy or floral hop presence. While a clean fermentation character is desirable, a light amount of yeast character (particularly a light apple character) is not a fault. Light DMS is also not a fault.","Very pale straw to medium yellow color. White, frothy head seldom persists. Very clear.","Relatively neutral palate with a crisp and dry finish and a moderately-low to low grainy or corn-like flavor that might be perceived as sweetness due to the low bitterness. Hop flavor ranges from none to moderately-low levels, and can have a floral, spicy, or herbal quality (although often not strong enough to distinguish). Hop bitterness at low to medium-low level. Balance may vary from slightly malty to slightly bitter, but is relatively close to even. High levels of carbonation may accentuate the crispness of the dry finish. Clean lager fermentation character.","Low to medium-low body. Very highly carbonated with slight carbonic bite on the tongue.","Strong flavors are a fault. Often what non-craft beer drinkers expect to be served if they order beer in the United States. May be marketed as Pilsner beers outside of Europe, but should not be confused with traditional examples.","Although German immigrants had brewed traditional Pilsner-inspired lager beer in the United States since the mid-late 1800s, the modern American lager style was heavily influenced by Prohibition and World War II. Surviving breweries consolidated, expanded distribution, and heavily promoted a beer style that was appealing to a broad range of the population. Became the dominant beer style for many decades, and spawning many international rivals who would develop similarly bland products for the mass market supported by heavy advertising.","Two- or six-row barley with high percentage (up to 40%) of rice or corn as adjuncts.","Stronger, more flavor and body than a Light American Lager. Less bitterness and flavor than an International Lager. Significantly less flavor, hops, and bitterness than traditional European Pilsners.","Budweiser, Coors Original, Grain Belt Premium Lager, Miller High Life, Pabst Blue Ribbon, Special Export"]
["01C - Cream Ale",1.042,1.0549999999999999,1.006,1.012,4.9249999999999998,9.85,8,20,4.2,5.6,2.5,5,1042,1055,1006,1012,"01C","Cream Ale",2.5,2.9,{"$f":"VLOOKUP(A4,Feuil2!$A$1:$H$74,2,FALSE)","v":"50-100"},{"$f":"VLOOKUP(A4,Feuil2!$A$1:$H$74,3,FALSE)","v":"0-30"},{"$f":"VLOOKUP(A4,Feuil2!$A$1:$H$74,4,FALSE)","v":"0-80"},{"$f":"VLOOKUP(A4,Feuil2!$A$1:$H$74,5,FALSE)","v":"0-50"},{"$f":"VLOOKUP(A4,Feuil2!$A$1:$H$74,6,FALSE)","v":"0-100"},{"$f":"VLOOKUP(A4,Feuil2!$A$1:$H$74,7,FALSE)","v":"<100"},{"$f":"VLOOKUP(A4,Feuil2!$A$1:$H$74,8,FALSE)","v":"-30-30"},"Standard American Beer","Pale Ale","Indigenous American Beer","United States",1006,"01C - Cream Ale",1012,"A clean, well-attenuated, flavorful American “lawnmower” beer. Easily drinkable and refreshing, with more character than typical American lagers.","Medium-low to low malt notes, with a sweet, corn-like aroma. Low levels of DMS are allowable, but are not required. Hop aroma medium low to none, and can be of any variety although floral, spicy, or herbal notes are most common. Overall, a subtle aroma with neither hops nor malt dominating. Low fruity esters are optional.","Pale straw to moderate gold color, although usually on the pale side. Low to medium head with medium to high carbonation. Fair head retention. Brilliant, sparkling clarity.","Low to medium-low hop bitterness. Low to moderate maltiness and sweetness, varying with gravity and attenuation. Usually well-attenuated. Neither malt nor hops dominate the palate. A low to moderate corny flavor is commonly found, as is light DMS (optional). Finish can vary from somewhat dry to faintly sweet. Low fruity esters are optional. Low to medium-low hop flavor (any variety, but typically floral, spicy, or herbal).","Generally light and crisp, although body can reach medium. Smooth mouthfeel with medium to high attenuation; higher attenuation levels can lend a “thirst quenching” quality. High carbonation. ","Pre-prohibition Cream Ales were slightly stronger, hoppier (including some dry hopping) and more bitter (25-30+ IBUs). These versions should be entered in the historical category. Most commercial examples are in the 1.050–1.053 OG range, and bitterness rarely rises above 20 IBUs.","A sparkling or present-use ale that existed in the 1800s and survived prohibition. An ale version of the American lager style. Produced by ale brewers to compete with lager brewers in Canada and the Northeast, Mid-Atlantic, and Midwest states. Originally known as sparkling or present use ales, lager strains were (and sometimes still are) used by some brewers, but were not historically mixed with ale strains. Many examples are kräusened to achieve carbonation. Cold conditioning isn’t traditional, although modern brewers sometimes use it.","American ingredients most commonly used. A grain bill of six-row malt, or a combination of six-row and North American two-row, is common. Adjuncts can include up to 20% maize in the mash, and up to 20% glucose or other sugars in the boil. Any variety of hops can be used for bittering and finishing.","Similar to a Standard American Lager, but with more character.","Genesee Cream Ale, Liebotschaner Cream Ale, Little Kings Cream Ale, New Glarus Spotted Cow, Old Style, Sleeman Cream Ale"]
["01D - American Wheat Beer",1.04,1.0549999999999999,1.008,1.0129999999999999,5.91,11.82,15,30,4,5.5,3,6,1040,1055,1008,1013,"01D","American Wheat Beer",2.5,2.9,{"$f":"VLOOKUP(A5,Feuil2!$A$1:$H$74,2,FALSE)","v":"50-100"},{"$f":"VLOOKUP(A5,Feuil2!$A$1:$H$74,3,FALSE)","v":"0-30"},{"$f":"VLOOKUP(A5,Feuil2!$A$1:$H$74,4,FALSE)","v":"0-80"},{"$f":"VLOOKUP(A5,Feuil2!$A$1:$H$74,5,FALSE)","v":"100-200"},{"$f":"VLOOKUP(A5,Feuil2!$A$1:$H$74,6,FALSE)","v":"50-100"},{"$f":"VLOOKUP(A5,Feuil2!$A$1:$H$74,7,FALSE)","v":"<100"},{"$f":"VLOOKUP(A5,Feuil2!$A$1:$H$74,8,FALSE)","v":"-60-0"},"Standard American Beer","Wheat Beer","Wheat Beer","United States",1008,"01D - American Wheat Beer",1013,"Refreshing wheat beers that can display more hop character and less yeast character than their German cousins. A clean fermentation character allows bready, doughy, or grainy wheat flavors to be complemented by hop flavor and bitterness rather than yeast qualities.","Low to moderate grainy, bready, or doughy wheat character. A light to moderate malty sweetness is acceptable. Esters can be moderate to none, although should reflect relatively neutral yeast strains; banana is inappropriate. Hop aroma may be low to moderate, and can have a citrusy, spicy, floral, or fruity character. No clove phenols.","Usually pale yellow to gold. Clarity may range from brilliant to hazy with yeast approximating the German weissbier style of beer. Big, long-lasting white head.","Light to moderately-strong bready, doughy, or grainy wheat flavor, which can linger into the finish. May have a moderate malty sweetness or finish quite dry. Low to moderate hop bitterness, which sometimes lasts into the finish. Balance is usually even, but may be slightly bitter. Low to moderate hop flavor (citrusy, spicy, floral, or fruity). Esters can be moderate to none, but should not include banana. No clove phenols. May have a slightly crisp finish.","Medium-light to medium body. Medium-high to high carbonation. Slight creaminess is optional; wheat beers sometimes have a soft, ‘fluffy’ impression.","Different variations exist, from an easy-drinking fairly sweet beer to a dry, aggressively-hopped beer with a strong wheat flavor. American rye beers should be entered in the Alternative Fermentables specialty category.","An American craft beer adaptation of the German weissbier style using a cleaner yeast and more hops, first widely popularized by Widmer in the mid-1980s.","Clean American ale or lager yeast (German weissbier yeast is inappropriate). Large proportion of wheat malt (often 30–50%, which is lower than is typical in German weissbiers). American, German, or New World hops are typical.","More hop character and less yeast character than German weissbier. Never with the banana and clove character of German weissbier. Generally can have the same range and balance as Blonde Ales, but with a wheat character as the primary malt flavor.","Bell’s Oberon, Boulevard Unfiltered Wheat Beer, Goose Island 312 Urban Wheat Ale, Widmer Hefeweizen"]
["02A - International Pale Lager",1.042,1.05,1.008,1.012,3.94,11.82,18,25,4.5999999999999996,6,2,6,1042,1050,1008,1012,"02A","International Pale Lager",2.2000000000000002,2.7,{"$f":"VLOOKUP(A6,Feuil2!$A$1:$H$74,2,FALSE)","v":{"$error":"#N/A"}},{"$f":"VLOOKUP(A6,Feuil2!$A$1:$H$74,3,FALSE)","v":{"$error":"#N/A"}},{"$f":"VLOOKUP(A6,Feuil2!$A$1:$H$74,4,FALSE)","v":{"$error":"#N/A"}},{"$f":"VLOOKUP(A6,Feuil2!$A$1:$H$74,5,FALSE)","v":{"$error":"#N/A"}},{"$f":"VLOOKUP(A6,Feuil2!$A$1:$H$74,6,FALSE)","v":{"$error":"#N/A"}},{"$f":"VLOOKUP(A6,Feuil2!$A$1:$H$74,7,FALSE)","v":{"$error":"#N/A"}},{"$f":"VLOOKUP(A6,Feuil2!$A$1:$H$74,8,FALSE)","v":{"$error":"#N/A"}},"International Lager","Pale Lager","Mass Market Pale Lager","International",1008,"02A - International Pale Lager",1012,"A highly-attenuated pale lager without strong flavors, typically well-balanced and highly carbonated. Served cold, it is refreshing and thirst-quenching.","Low to medium-low malt aroma, which can be grainy-malty or slightly corny-sweet. Hop aroma may range from very low to a medium, spicy or floral hop presence. While a clean fermentation profile is generally most desirable, low levels of yeast character (such as a light apple fruitiness) are not a fault. A light amount of DMS or corn aroma is not a fault.","Pale straw to gold color. White, frothy head may not be long lasting. Very clear.","Low to moderate levels of grainy-malt flavor, with a crisp, dry, well-attenuated finish. The grain character can be somewhat neutral, or show a light bready-crackery quality or up to moderate corny or malty sweetness. Hop flavor ranges from none to medium levels, and often showing a floral, spicy, or herbal character if detected. Hop bitterness at medium-low to medium level. Balance may vary from slightly malty to slightly bitter, but is relatively close to even. Neutral aftertaste with light malt and sometimes hop flavors. A light amount of DMS is not a fault.","Light to medium body. Moderately high to highly carbonated. Can have a slight carbonic bite on the tongue.","International lagers tend to have fewer adjuncts than standard American lagers. They may be all-malt, although strong flavors are still a fault. A broad category of international mass-market lagers ranging from up-scale American lagers to the typical “import” or “green bottle” international beers found in America and many export markets. Often confusingly labeled as a “Pilsner.” Any skunkiness in commercial beers from being lightstruck in a green bottle is a mishandling fault, not a characteristic of the style.","In the United States, developed as a premium version of the standard American lager, with a similar history. Outside the United States, developed either as an imitation of American style lagers, or as a more accessible (and often drier and less bitter) version of a Pilsner-type beer. Often heavily marketed and exported by large industrial or multi-national breweries.","Two- or six-row barley. May use rice, corn, or sugar as adjuncts, or may be all malt.","Generally more bitter and filling than American lager. Less hoppy and bitter than a German Pils. Less body, malt flavor, and hop character than a Czech Premium Pale Lager. More robust versions can approach a Munich Helles in flavor, although with more of an adjunct quality.","Asahi Super Dry, Birra Moretti, Corona Extra, Devils Backbone Gold Leaf Lager, Full Sail Session Premium Lager, Heineken, Red Stripe, Singha"]
["02B - International Amber Lager",1.042,1.0549999999999999,1.008,1.014,13.79,27.58,8,25,4.5999999999999996,6,7,14,1042,1055,1008,1014,"02B","International Amber Lager",2.2000000000000002,2.7,{"$f":"VLOOKUP(A7,Feuil2!$A$1:$H$74,2,FALSE)","v":{"$error":"#N/A"}},{"$f":"VLOOKUP(A7,Feuil2!$A$1:$H$74,3,FALSE)","v":{"$error":"#N/A"}},{"$f":"VLOOKUP(A7,Feuil2!$A$1:$H$74,4,FALSE)","v":{"$error":"#N/A"}},{"$f":"VLOOKUP(A7,Feuil2!$A$1:$H$74,5,FALSE)","v":{"$error":"#N/A"}},{"$f":"VLOOKUP(A7,Feuil2!$A$1:$H$74,6,FALSE)","v":{"$error":"#N/A"}},{"$f":"VLOOKUP(A7,Feuil2!$A$1:$H$74,7,FALSE)","v":{"$error":"#N/A"}},{"$f":"VLOOKUP(A7,Feuil2!$A$1:$H$74,8,FALSE)","v":{"$error":"#N/A"}},"International Lager","Amber Lager","Amber Lager","International",1008,"02B - International Amber Lager",1014,"A well-attenuated malty amber lager with an interesting caramel or toast quality and restrained bitterness. Usually fairly well-attenuated, often with an adjunct quality. Smooth, easily-drinkable lager character.","Low to moderate malt aroma which can be grainy, with a very low to moderate caramel-sweet to toasty-malty aroma. Hop aroma can range from low to none with a mildly floral or spicy character. Clean lager profile. A slight DMS or corny aroma is acceptable.","Golden-amber to reddish-copper color. Bright clarity. White to off-white foam stand which may not last.","Low to moderate malt profile which can vary from dry to grainy-sweet. Low to moderate levels of caramel and toasty-bready notes can be evident. Low to medium-low corny sweetness is optional, but not a fault. Hop bitterness is low to moderate, and hop flavor is low to moderate with a spicy, herbal, or floral character. The balance can be fairly malty to nearly even, with the bitterness becoming more noticeable but not objectionable. The bitterness level can increase if the malt character increases to match. Clean fermentation profile. Finish is moderately dry with a moderately malty aftertaste.","Light to medium body. Medium to high carbonation. Smooth; some examples can be creamy.","A wide spectrum of mass-market Amber lagers developed either independently in various countries, or describing rather generic amber beers that may have had more historical relevance but who eventually changed into an indistinguishable product in modern times.","Varies by country, but generally represents an adaptation of the mass-market International Lager or an evolution of indigenous styles into a more generic product.","Two-row or six-row base malt. Color malts such as victory, amber, etc. Caramel malt adjuncts. European or American hops or a combination of both.","Less well-developed malt flavor than a Vienna lager, often with an adjunct taste.","Brooklyn Lager, Capital Winter Skål, Dos Equis Amber, Schell’s Oktoberfest, Yuengling Lager"]
["02C - International Dark Lager",1.044,1.056,1.008,1.012,27.58,43.339999999999996,8,20,4.2,6,14,22,1044,1056,1008,1012,"02C","International Dark Lager",2.2000000000000002,2.7,{"$f":"VLOOKUP(A8,Feuil2!$A$1:$H$74,2,FALSE)","v":"50-75"},{"$f":"VLOOKUP(A8,Feuil2!$A$1:$H$74,3,FALSE)","v":"0-30"},{"$f":"VLOOKUP(A8,Feuil2!$A$1:$H$74,4,FALSE)","v":"80-120"},{"$f":"VLOOKUP(A8,Feuil2!$A$1:$H$74,5,FALSE)","v":"0-50"},{"$f":"VLOOKUP(A8,Feuil2!$A$1:$H$74,6,FALSE)","v":"50-150"},{"$f":"VLOOKUP(A8,Feuil2!$A$1:$H$74,7,FALSE)","v":"<100"},{"$f":"VLOOKUP(A8,Feuil2!$A$1:$H$74,8,FALSE)","v":"40 - 80"},"International Lager","Dark Lager","Dark Lager","International",1008,"02C - International Dark Lager",1012,"A darker and somewhat sweeter version of international pale lager with a little more body and flavor, but equally restrained in bitterness. The low bitterness leaves the malt as the primary flavor element, and the low hop levels provide very little in the way of balance.","Little to no malt aroma; may have a light corn character. Medium-low to no roast and caramel malt aroma. Hop aroma may range from none to light spicy or floral hop presence. While a clean fermentation profile is generally most desirable, low levels of yeast character (such as a light apple fruitiness) are not a fault. A light amount of DMS or corn aroma is not a fault.","Deep amber to dark brown with bright clarity and ruby highlights. Foam stand may not be long lasting, and is beige to light tan in color.","Low to medium malty sweetness with medium-low to no caramel and/or roasted malt flavors (and may include hints of coffee, molasses or cocoa). Hop flavor ranges from none to low levels, and is typically floral, spicy, or herbal. Low to medium hop bitterness. May have a very light fruitiness. Moderately crisp finish. The balance is typically somewhat malty. Burnt or moderately strong roasted malt flavors are a defect. ","Light to medium-light body. Smooth with a light creaminess. Medium to high carbonation.","A broad range of international lagers that are darker than pale, and not assertively bitter and/or roasted. ","Darker versions of International Pale Lagers often created by the same large, industrial breweries and meant to appeal to a broad audience. Often either a colored or sweetened adaptation of the standard pale industrial lager, or a more broadly accessible (and inexpensive) version of more traditional dark lagers.","Two- or six-row barley, corn, rice, or sugars as adjuncts. Light use of caramel and darker malts. Commercial versions may use coloring agents.","Less flavor and richness than Munich Dunkel, Schwarzbier, or other dark lagers. Frequently uses adjuncts, as is typical of other International Lagers.","Baltika #4 Original, Devils Backbone Old Virginia Dark, Dixie Blackened Voodoo, Saint Pauli Girl Dark, San Miguel Dark, Session Black Dark Lager, Shiner Bock"]
["03A - Czech Pale Lager",1.028,1.044,1.008,1.014,5.91,11.82,20,35,3,4.0999999999999996,3,6,1028,1044,1008,1014,"03A","Czech Pale Lager",2.2000000000000002,2.7,{"$f":"VLOOKUP(A9,Feuil2!$A$1:$H$74,2,FALSE)","v":{"$error":"#N/A"}},{"$f":"VLOOKUP(A9,Feuil2!$A$1:$H$74,3,FALSE)","v":{"$error":"#N/A"}},{"$f":"VLOOKUP(A9,Feuil2!$A$1:$H$74,4,FALSE)","v":{"$error":"#N/A"}},{"$f":"VLOOKUP(A9,Feuil2!$A$1:$H$74,5,FALSE)","v":{"$error":"#N/A"}},{"$f":"VLOOKUP(A9,Feuil2!$A$1:$H$74,6,FALSE)","v":{"$error":"#N/A"}},{"$f":"VLOOKUP(A9,Feuil2!$A$1:$H$74,7,FALSE)","v":{"$error":"#N/A"}},{"$f":"VLOOKUP(A9,Feuil2!$A$1:$H$74,8,FALSE)","v":{"$error":"#N/A"}},"Czech Lager","Pale Lager","Pilsner","Czech Republic",1008,"03A - Czech Pale Lager",1014,"A lighter-bodied, rich, refreshing, hoppy, bitter pale Czech lager having the familiar flavors of the stronger Czech Premium Pale Lager (Pilsner-type) beer but in a lower alcohol, lighter-bodied, and slightly less intense format.","Light to moderate bready-rich malt combined with light to moderate spicy or herbal hop bouquet; the balance between the malt and hops may vary. Faint hint of caramel is acceptable. Light (but never intrusive) diacetyl and light, fruity hop-derived esters are acceptable, but need not be present. No sulfur.","Light gold to deep gold color. Brilliant to very clear, with a long-lasting, creamy white head. ","Medium-low to medium bready-rich malt flavor with a rounded, hoppy finish. Low to medium-high spicy or herbal hop flavor. Bitterness is prominent but never harsh. Flavorful and refreshing. Diacetyl or fruity esters are acceptable at low levels, but need not be present and should never be overbearing.","Medium-light to medium body. Moderate carbonation. ","The Czech name of the style is světlé výčepní pivo. ","Josef Groll initially brewed two types of beer in 1842–3, a výčepní and a ležák, with the smaller beer having twice the production; Evan Rail speculates that these were probably 10 °P and 12 °P beers, but that the výčepní could have been weaker. This is the most consumed type of beer in the Czech Republic at present.","Soft water with low sulfate and carbonate content, Saazer-type hops, Czech Pilsner malt, Czech lager yeast. Low ion water provides a distinctively soft, rounded hop profile despite high hopping rates. ","A lighter-bodied, lower-intensity, refreshing, everyday version of Czech Premium Pale Lager.","Březňák Světlé výčepní pivo, Notch Session Pils, Pivovar Kout na Šumavě Koutská 10°, Únětické pivo 10°"]
["03B - Czech Premium Pale Lager",1.044,1.06,1.0129999999999999,1.0169999999999999,6.8949999999999996,11.82,30,45,4.2,5.8,3.5,6,1044,1060,1013,1017,"03B","Czech Premium Pale Lager",2.2000000000000002,2.7,{"$f":"VLOOKUP(A10,Feuil2!$A$1:$H$74,2,FALSE)","v":{"$error":"#N/A"}},{"$f":"VLOOKUP(A10,Feuil2!$A$1:$H$74,3,FALSE)","v":{"$error":"#N/A"}},{"$f":"VLOOKUP(A10,Feuil2!$A$1:$H$74,4,FALSE)","v":{"$error":"#N/A"}},{"$f":"VLOOKUP(A10,Feuil2!$A$1:$H$74,5,FALSE)","v":{"$error":"#N/A"}},{"$f":"VLOOKUP(A10,Feuil2!$A$1:$H$74,6,FALSE)","v":{"$error":"#N/A"}},{"$f":"VLOOKUP(A10,Feuil2!$A$1:$H$74,7,FALSE)","v":{"$error":"#N/A"}},{"$f":"VLOOKUP(A10,Feuil2!$A$1:$H$74,8,FALSE)","v":{"$error":"#N/A"}},"Czech Lager","Pilsner","Pilsner","Czech Republic",1013,"03B - Czech Premium Pale Lager",1017,"Rich, characterful, pale Czech lager, with considerable malt and hop character and a long, rounded finish. Complex yet well-balanced and refreshing. The malt flavors are complex for a Pilsner-type beer, and the bitterness is strong but clean and without harshness, which gives a rounded impression that enhances drinkability.","Medium to medium-high bready-rich malt and medium-low to medium-high spicy, floral, or herbal hop bouquet; though the balance between the malt and hops may vary, the interplay is rich and complex. Light diacetyl, or very low fruity hop-derived esters are acceptable, but need not be present. ","Gold to deep gold color. Brilliant to very clear clarity. Dense, long-lasting, creamy white head. ","Rich, complex, bready maltiness combined with a pronounced yet soft and rounded bitterness and floral and spicy hop flavor. Malt and hop flavors are medium to medium-high, and the malt may contain a slight impression of caramel. Bitterness is prominent but never harsh. The long finish can be balanced towards hops or malt but is never aggressively tilted either way. Light to moderate diacetyl and low hop-derived esters are acceptable, but need not be present.","Medium body. Moderate to low carbonation. ","Generally a group of pivo Plzeňského typu, or Pilsner-type beers. This style is a combination of the Czech styles světlý ležák (11–12.9 °P) and světlé speciální pivo (13–14.9 °P). In the Czech Republic, only Pilsner Urquell is called a Pilsner, despite how widely adopted this name is worldwide. Kvasnicové (“yeast beer”) versions are popular in the Czech Republic, and may be either kräusened with yeasted wort or given a fresh dose of pure yeast after fermentation. These beers are sometimes cloudy, with subtle yeastiness and enhanced hop character. Modern examples vary in their malt to hop balance and many are not as hop-forward as Pilsner Urquell.","Commonly associated with Pilsner Urquell, which was first brewed in 1842 after construction of a new brewhouse by burghers dissatisfied with the standard of beer brewed in Plzeň. Bavarian brewer Josef Groll is credited with first brewing the beer.","Soft water with low sulfate and carbonate content, Saazer-type hops, Czech malt, Czech lager yeast. Low ion water provides a distinctively soft, rounded hop profile despite high hopping rates. The bitterness level of some larger commercial examples has dropped in recent years, although not as much as in many contemporary German examples.","More color, malt richness, and body than a German Pils, with a fuller finish and a cleaner, softer impression. Stronger than a Czech Pale Lager.","Bernard Sváteční ležák, Gambrinus Premium, Kout na Šumavě Koutská 12°, Pilsner Urquell, Pivovar Jihlava Ježek 11°, Primátor Premium, Únětická 12°"]
["03C - Czech Amber Lager",1.044,1.06,1.0129999999999999,1.0169999999999999,19.7,31.52,20,35,4.4000000000000004,5.8,10,16,1044,1060,1013,1017,"03C","Czech Amber Lager",2.2000000000000002,2.7,{"$f":"VLOOKUP(A11,Feuil2!$A$1:$H$74,2,FALSE)","v":{"$error":"#N/A"}},{"$f":"VLOOKUP(A11,Feuil2!$A$1:$H$74,3,FALSE)","v":{"$error":"#N/A"}},{"$f":"VLOOKUP(A11,Feuil2!$A$1:$H$74,4,FALSE)","v":{"$error":"#N/A"}},{"$f":"VLOOKUP(A11,Feuil2!$A$1:$H$74,5,FALSE)","v":{"$error":"#N/A"}},{"$f":"VLOOKUP(A11,Feuil2!$A$1:$H$74,6,FALSE)","v":{"$error":"#N/A"}},{"$f":"VLOOKUP(A11,Feuil2!$A$1:$H$74,7,FALSE)","v":{"$error":"#N/A"}},{"$f":"VLOOKUP(A11,Feuil2!$A$1:$H$74,8,FALSE)","v":{"$error":"#N/A"}},"Czech Lager","Amber Lager","Amber Lager","Czech Republic",1013,"03C - Czech Amber Lager",1017,"Malt-driven amber Czech lager with hop character that can vary from low to quite significant. The malt flavors can vary quite a bit, leading to different interpretations ranging from drier, bready, and slightly biscuity to sweeter and somewhat caramelly.","Moderate intensity, rich malt aroma that can be either bready and Maillard product-dominant or slightly caramelly and candy-like. Spicy, floral or herbal hop character may be moderate to none. Clean lager character, though low fruity esters (stone fruit or berries) may be present. Diacetyl is optional and can range from low to none.","Deep amber to copper color. Clear to bright clarity. Large, off-white, persistent head. ","Complex malt flavor is dominant (medium to medium-high), though its nature may vary from dry and Maillard product-dominant to caramelly and almost sweet. Some examples have a candy-like to graham-cracker malt character. Low to moderate spicy hop flavor. Prominent but clean hop bitterness provides a balanced finish. Subtle plum or berry esters optional. Low diacetyl optional. No roasted malt flavor. Finish may vary from dry and hoppy to relatively sweet.","Medium-full to medium body. Soft and round, often with a gentle creaminess. Moderate to low carbonation.","The Czech name of the style is polotmavé pivo, which translates as half dark. This style is a combination of the Czech styles polotmavý ležák (11–12.9 °P) and polotmavé speciální pivo (13–14.9 °P).","A Vienna-style lager which has continued to be brewed in the Czech Republic. A resurgence of small breweries opening in the Czech Republic has increased the number of examples of this style. ","Pilsner and caramel malts, but Vienna and Munich malts may also be used. Low mineral content water, Saazer-type hops, Czech lager yeast. ","The style can be similar to a Vienna lager but with Saazer-type hop character, or that approaching an English bitter but significantly richer with more of a deep caramel character. Large brewery versions are generally similar to Czech Premium Pale Lager with slightly darker malt flavors and less hop, while smaller breweries often make versions with considerable hop character, malt complexity, or residual sweetness.","Bernard Jantarový ležák, Pivovar Vysoký Chlumec Démon, Primátor polotmavý 13°, Strakonický Dudák Klostermann polotmavý ležák 13°"]
["03D - Czech Dark Lager",1.044,1.06,1.0129999999999999,1.0169999999999999,27.58,68.95,18,34,4.4000000000000004,5.8,14,35,1044,1060,1013,1017,"03D","Czech Dark Lager",2.2000000000000002,2.7,{"$f":"VLOOKUP(A12,Feuil2!$A$1:$H$74,2,FALSE)","v":"50-60"},{"$f":"VLOOKUP(A12,Feuil2!$A$1:$H$74,3,FALSE)","v":"0-30"},{"$f":"VLOOKUP(A12,Feuil2!$A$1:$H$74,4,FALSE)","v":"0-40"},{"$f":"VLOOKUP(A12,Feuil2!$A$1:$H$74,5,FALSE)","v":"0-50"},{"$f":"VLOOKUP(A12,Feuil2!$A$1:$H$74,6,FALSE)","v":"50-100"},{"$f":"VLOOKUP(A12,Feuil2!$A$1:$H$74,7,FALSE)","v":"<100"},{"$f":"VLOOKUP(A12,Feuil2!$A$1:$H$74,8,FALSE)","v":"-60-0"},"Czech Lager","Dark Lager","Dark Lager","Czech Republic",1013,"03D - Czech Dark Lager",1017,"A rich, dark, malty Czech lager with a roast character that can vary from almost absent to quite prominent. Malty with an interesting and complex flavor profile, with variable levels of hopping providing a range of possible interpretations.","Medium to medium-high rich, deep, sometimes sweet maltiness, with optional qualities such as bread crusts, toast, nuts, cola, dark fruit, or caramel. Roasted malt characters such as chocolate or sweetened coffee can vary from moderate to none but should not overwhelm the base malt character. Low, spicy hop aroma is optional. Low diacetyl and low fruity esters (plums or berries) may be present.","Dark copper to almost black color, often with a red or garnet tint. Clear to bright clarity. Large, off-white to tan, persistent head.","Medium to medium-high deep, complex maltiness dominates, typically with malty-rich Maillard products and a light to moderate residual malt sweetness. Malt flavors such as caramel, toast, nuts, licorice, dried dark fruit, chocolate and coffee may also be present, with very low to moderate roast character. Spicy hop flavor can be moderately-low to none. Hop bitterness may be moderate to medium-low but should be perceptible. Balance can vary from malty to relatively well-balanced to gently hop-forward. Low to moderate diacetyl and light plum or berry esters may be present. ","Medium to medium-full body, considerable mouthfeel without being heavy or cloying. Moderately creamy in texture. Smooth. Moderate to low carbonation. Can have a slight alcohol warmth in stronger versions.","This style is a combination of the Czech styles tmavý ležák (11–12.9 °P) and tmavé speciální pivo (13–14.9 °P). More modern examples are drier and have higher bitterness while traditional versions often have IBUs in the 18–20 range with a sweeter balance.","The U Fleků brewery has been operating in Prague since 1499. Many small, new breweries are brewing this style.","Pilsner and dark caramel malts with the addition of debittered roasted malts are most common, but additions of Vienna or Munich malt are also appropriate. Low mineral content water, Saazer-type hops, Czech lager yeast. Any fruity esters are typically from malt, not yeast.","The beer is the Czech equivalent of a dark lager ranging in character from Munich Dunkel to Schwarzbier, but typically with greater malt richness and hop character (aroma, flavor, and/or bitterness).","Bohemian Brewery Cherny Bock 4%, Budweiser Budvar B:Dark tmavý ležák, Devils Backbone Morana, Kout na Šumavě Koutský tmavý speciál 14°, Notch Černé Pivo, Pivovar Březnice Herold, U Fleků Flekovský tmavý 13° ležák"]
["04A - Munich Helles",1.044,1.048,1.006,1.012,5.91,9.85,16,22,4.7,5.4,3,5,1044,1048,1006,1012,"04A","Munich Helles",2.2000000000000002,2.7,{"$f":"VLOOKUP(A13,Feuil2!$A$1:$H$74,2,FALSE)","v":"50-60"},{"$f":"VLOOKUP(A13,Feuil2!$A$1:$H$74,3,FALSE)","v":"0-30"},{"$f":"VLOOKUP(A13,Feuil2!$A$1:$H$74,4,FALSE)","v":"0-40"},{"$f":"VLOOKUP(A13,Feuil2!$A$1:$H$74,5,FALSE)","v":"0-50"},{"$f":"VLOOKUP(A13,Feuil2!$A$1:$H$74,6,FALSE)","v":"50-100"},{"$f":"VLOOKUP(A13,Feuil2!$A$1:$H$74,7,FALSE)","v":"<100"},{"$f":"VLOOKUP(A13,Feuil2!$A$1:$H$74,8,FALSE)","v":"-60-0"},"Pale Malty European Lager","Pale Lager","European Pale Lager","Germany",1006,"04A - Munich Helles",1012,"A clean, malty, gold-colored German lager with a smooth grainy-sweet malty flavor and a soft, dry finish. Subtle spicy, floral, or herbal hops and restrained bitterness help keep the balance malty but not sweet, which helps make this beer a refreshing, everyday drink.","Moderate grainy-sweet malt aroma. Low to moderately-low spicy, floral, or herbal hop aroma. While a clean aroma is most desirable, a very low background note of DMS is not a fault. Pleasant, clean fermentation profile, with malt dominating the balance. The freshest examples will have more of a malty-sweet aroma.","Medium yellow to pale gold. Clear. Persistent creamy white head.","Moderately malty start with the suggestion of sweetness, moderate grainy-sweet malt flavor with a soft, rounded palate impression, supported by a low to medium-low hop bitterness. The finish is soft and dry, not crisp and biting. Low to moderately-low spicy, floral or herbal hop flavor. The malt dominates the hops in the palate, finish, and aftertaste, but the hops should be noticeable. There should not be any residual sweetness, simply the impression of maltiness with restrained bitterness. Very fresh examples will seem sweeter due to the fresh, rich malt character that can fade with time. Clean fermentation profile.","Medium body. Medium carbonation. Smooth, well-lagered character.","A fully-attenuated Pils malt showcase, Helles is a malt-accentuated beer that is not overly sweet, but rather focuses on malt flavor with underlying hop bitterness in a supporting role. Export examples can quickly lose some of the rich malt character that often suggests sweetness. Helles in Munich tends to be lighter in all aspects than those outside the city, which can be more assertive with more body, flavor, and hop character.","Created in Munich in 1894 at the Spaten brewery to compete with pale Pilsner-type beers. Currently the most popular style in Southern Germany.","Continental Pilsner malt, traditional German Saazer-type hop varieties, clean German lager yeast.","Similar in malt balance and bitterness to Munich Dunkel, but less malty-sweet in nature and pale rather than dark. More body and malt presence than a German Pils, with less hop character throughout. Similar malt profile as a German Exportbier, but with less hops in the balance. ","Augustiner Lagerbier Hell, Bürgerbräu Wolznacher Hell Naturtrüb, Hacker-Pschorr Münchner Gold, Löwenbraü Original, Paulaner Premium Lager, Spaten Premium Lager, Weihenstephaner Original"]
["04B - Festbier",1.054,1.0569999999999999,1.01,1.012,7.88,13.79,18,25,5.8,6.3,4,7,1054,1057,1010,1012,"04B","Festbier",2.2000000000000002,2.7,{"$f":"VLOOKUP(A14,Feuil2!$A$1:$H$74,2,FALSE)","v":{"$error":"#N/A"}},{"$f":"VLOOKUP(A14,Feuil2!$A$1:$H$74,3,FALSE)","v":{"$error":"#N/A"}},{"$f":"VLOOKUP(A14,Feuil2!$A$1:$H$74,4,FALSE)","v":{"$error":"#N/A"}},{"$f":"VLOOKUP(A14,Feuil2!$A$1:$H$74,5,FALSE)","v":{"$error":"#N/A"}},{"$f":"VLOOKUP(A14,Feuil2!$A$1:$H$74,6,FALSE)","v":{"$error":"#N/A"}},{"$f":"VLOOKUP(A14,Feuil2!$A$1:$H$74,7,FALSE)","v":{"$error":"#N/A"}},{"$f":"VLOOKUP(A14,Feuil2!$A$1:$H$74,8,FALSE)","v":{"$error":"#N/A"}},"Pale Malty European Lager","Pale Lager","European Pale Lager","Germany",1010,"04B - Festbier",1012,"A smooth, clean, pale German lager with a moderately strong malty flavor and a light hop character. Deftly balances strength and drinkability, with a palate impression and finish that encourages drinking. Showcases elegant German malt flavors without becoming too heavy or filling.","Moderate malty richness, with an emphasis on toasty-doughy aromatics and an impression of sweetness. Low to medium-low floral, herbal, or spicy hops. The malt should not have a deeply toasted, caramel, or biscuity quality. Clean lager fermentation character.","Deep yellow to deep gold color; should not have amber hues. Bright clarity. Persistent white to off-white foam stand. Most commercial examples are medium gold in color.","Medium to medium-high malty flavor initially, with a lightly toasty, bread dough quality and an impression of soft sweetness. Medium to medium-low bitterness, definitely malty in the balance. Well-attenuated and crisp, but not dry. Medium-low to medium floral, herbal, or spicy hop flavor. Clean lager fermentation character. The taste is mostly of Pils malt, but with slightly toasty hints. The bitterness is supportive, but still should yield a malty, flavorful finish.","Medium body, with a smooth, somewhat creamy texture. Medium carbonation. Alcohol strength barely noticeable as warming, if at all. ","This style represents the modern German beer served at Oktoberfest (although it is not solely reserved for Oktoberfest; it can be found at many other ‘fests’), and is sometimes called Wiesn (“the meadow” or local name for the Oktoberfest festival). We chose to call this style Festbier since by German and EU regulations, Oktoberfestbier is a protected appellation for beer produced at large breweries within the Munich city limits for consumption at Oktoberfest. Other countries are not bound by these rules, so many craft breweries in the US produce beer called Oktoberfest, but based on the traditional style described in these guidelines as Märzen.","Since 1990, the majority of beer served at Oktoberfest in Munich has been this style. Export beer specifically made for the United States is still mainly of the traditional amber style, as are US-produced interpretations. Paulaner first created the golden version in the mid-1970s because they thought the traditional Oktoberfest was too filling. So they developed a lighter, more drinkable but still malty version that they wanted to be “more poundable” (according to the head brewer at Paulaner). But the actual type of beer served at Oktoberfest is set by a Munich city committee.","Majority Pils malt, but with some Vienna and/or Munich malt to increase maltiness. Differences in commercial examples are mostly due to different maltsters and yeast, not major grist differences.","Less intense and less richly toasted than a Märzen. More rich-heavy in body than a Helles, with more hop flavor and higher alcohol. Less rich in malt intensity than a Maibock. The malt complexity is similar to a higher-gravity Czech Premium Pale Lager, although without the associated hops.","Augustiner Oktoberfest, Hacker-Pschorr Superior Festbier, Hofbräu Festbier, Löwenbräu Oktoberfestbier, Paulaner Wiesn, Schönramer Gold, Weihenstephaner Festbier"]
["04C - Helles Bock",1.0640000000000001,1.0720000000000001,1.0109999999999999,1.018,11.82,21.669999999999998,23,35,6.3,7.4,6,11,1064,1072,1011,1018,"04C","Helles Bock",2.2000000000000002,2.7,{"$f":"VLOOKUP(A15,Feuil2!$A$1:$H$74,2,FALSE)","v":"50-75"},{"$f":"VLOOKUP(A15,Feuil2!$A$1:$H$74,3,FALSE)","v":"0-30"},{"$f":"VLOOKUP(A15,Feuil2!$A$1:$H$74,4,FALSE)","v":"40-80"},{"$f":"VLOOKUP(A15,Feuil2!$A$1:$H$74,5,FALSE)","v":"0-100"},{"$f":"VLOOKUP(A15,Feuil2!$A$1:$H$74,6,FALSE)","v":"50-150"},{"$f":"VLOOKUP(A15,Feuil2!$A$1:$H$74,7,FALSE)","v":"<100"},{"$f":"VLOOKUP(A15,Feuil2!$A$1:$H$74,8,FALSE)","v":"0-60 "},"Pale Malty European Lager","Bock","European Pale Lager","Germany",1011,"04C - Helles Bock",1018,"A relatively pale, strong, malty German lager beer with a nicely attenuated finish that enhances drinkability. The hop character is generally more apparent than in other bocks.","Moderate to strong grainy-sweet malt aroma, often with a lightly toasted quality and low Maillard products. Moderately-low to no hop aroma, often with a spicy, herbal, or floral quality. Clean fermentation profile. Fruity esters should be low to none. Very light alcohol may be noticeable. May have a light DMS aroma.","Deep gold to light amber in color. Bright to clear clarity. Large, creamy, persistent, white head.","Moderately to moderately strong grainy-sweet malt flavor dominates with some toasty notes and/or Maillard products providing added interest. Little to no caramel flavors. May have a light DMS flavor. Moderate to no hop flavor (spicy, herbal, floral, peppery). Moderate hop bitterness (more so in the balance than in other bocks). Clean fermentation profile. Well-attenuated, not cloying, with a moderately-dry finish that may taste of both malt and hops.","Medium-bodied. Moderate to moderately-high carbonation. Smooth and clean with no harshness or astringency, despite the increased hop bitterness. A light alcohol warming may be present.","Also known as Mai Bock, but there is some dispute whether Helles (“pale”) Bock and Mai (“May”) Bock are synonymous. Most agree that they are identical, but some believe that Maibock is a “fest” type beer hitting the upper limits of hopping and color for the range. Any fruitiness is due to Munich and other specialty malts, not yeast-derived esters developed during fermentation. The hops compensate for the lower level of Maillard products.","A fairly recent development in comparison to the other members of the bock family. The serving of Maibock is specifically associated with springtime and the month of May.","Base of Pils and/or Vienna malt with some Munich malt to add character (although much less than in a traditional bock). No non-malt adjuncts. Saazer-type hops. Clean lager yeast. Decoction mash is typical, but boiling is less than in Dunkles Bock to restrain color development.","Can be thought of as either a pale version of a Dunkles Bock, or a Munich Helles brewed to bock strength. While quite malty, this beer typically has less dark and rich malt flavors, and can be drier, hoppier, and more bitter than a Dunkles Bock. Has more of a rich malt character and more alcohol than a Festbier.","Altenmünster Maibock, Ayinger Maibock, Capital Maibock, Blind Tiger Maibock, Einbecker Mai-Urbock, Hacker-Pschorr Hubertus Bock, Mahr’s Bock"]
["05A - German Leichtbier",1.026,1.034,1.006,1.01,3.94,9.85,15,28,2.4,3.6,2,5,1026,1034,1006,1010,"05A","German Leichtbier",2.2000000000000002,2.7,{"$f":"VLOOKUP(A16,Feuil2!$A$1:$H$74,2,FALSE)","v":{"$error":"#N/A"}},{"$f":"VLOOKUP(A16,Feuil2!$A$1:$H$74,3,FALSE)","v":{"$error":"#N/A"}},{"$f":"VLOOKUP(A16,Feuil2!$A$1:$H$74,4,FALSE)","v":{"$error":"#N/A"}},{"$f":"VLOOKUP(A16,Feuil2!$A$1:$H$74,5,FALSE)","v":{"$error":"#N/A"}},{"$f":"VLOOKUP(A16,Feuil2!$A$1:$H$74,6,FALSE)","v":{"$error":"#N/A"}},{"$f":"VLOOKUP(A16,Feuil2!$A$1:$H$74,7,FALSE)","v":{"$error":"#N/A"}},{"$f":"VLOOKUP(A16,Feuil2!$A$1:$H$74,8,FALSE)","v":{"$error":"#N/A"}},"Pale Bitter European beer","Pale Lager","Pilsner","Germany",1006,"05A - German Leichtbier",1010,"A pale, highly-attenuated, light-bodied German lager with lower alcohol and calories than normal-strength beers. Moderately bitter with noticeable malt and hop flavors, the beer is still interesting to drink.","Low to medium hop aroma, with a spicy, herbal, or floral character. Low to medium-low grainy-sweet or slightly crackery malt aroma. Clean fermentation profile. ","Straw to pale gold in color. Brilliant clarity. Moderate white head with average to below average persistence.","Low to medium grainy-sweet malt flavor initially. Medium hop bitterness. Low to medium hop flavor, with a spicy, herbal, or floral quality. Clean fermentation character, well-lagered. Dry finish with a light malty and hoppy aftertaste.","Light to very light body. Medium to high carbonation. Smooth, well-attenuated.","Marketed primarily as a diet-oriented beer with lower carbohydrates, alcohol, and calories. Pronounced “LYESHT-beer.” May also be known as a Diat Pils or Helles, this style is in the schankbier gravity class. Other variations of Leicht class beers can be made from Weissbier, Kölsch, and Altbier; those beers are best entered in the Mixed-Style Beer category.","Traditional versions existed as drinks for physical laborers in factories or fields, but modern versions are more based on popular American products in the same class.","Similar to a German Pils or Helles, continental Pils malt, German lager yeast, Saazer-type hops.","Like a lower-alcohol, lighter-bodied, slightly less aggressive German Pils or Helles.","Beck’s Light, Bitburger Light, Mahr’s Leicht, Paulaner Münchner Hell Leicht, Paulaner Premium Leicht"]
["05B - Kölsch",1.044,1.05,1.0069999999999999,1.0109999999999999,6.8949999999999996,9.85,18,30,4.4000000000000004,5.2,3.5,5,1044,1050,1007,1011,"05B","Kölsch",2.2000000000000002,2.7,{"$f":"VLOOKUP(A17,Feuil2!$A$1:$H$74,2,FALSE)","v":"50-100"},{"$f":"VLOOKUP(A17,Feuil2!$A$1:$H$74,3,FALSE)","v":"0-30"},{"$f":"VLOOKUP(A17,Feuil2!$A$1:$H$74,4,FALSE)","v":"0-80"},{"$f":"VLOOKUP(A17,Feuil2!$A$1:$H$74,5,FALSE)","v":"0-50"},{"$f":"VLOOKUP(A17,Feuil2!$A$1:$H$74,6,FALSE)","v":"0-100"},{"$f":"VLOOKUP(A17,Feuil2!$A$1:$H$74,7,FALSE)","v":"<100"},{"$f":"VLOOKUP(A17,Feuil2!$A$1:$H$74,8,FALSE)","v":"-30-30"},"Pale Bitter European beer","Pale Ale","Top-Fermented German Lagers","Germany",1007,"05B - Kölsch",1011,"A clean, crisp, delicately-balanced beer usually with a very subtle fruit and hop character. Subdued maltiness throughout leads into a pleasantly well-attenuated and refreshing finish. Freshness makes a huge difference with this beer, as the delicate character can fade quickly with age. Brilliant clarity is characteristic.","Low to very low malt aroma, with a grainy-sweet character. A pleasant, subtle fruit aroma from fermentation (apple, cherry or pear) is acceptable, but not always present. A low floral, spicy or herbal hop aroma is optional but not out of style. Some yeast strains may give a slight winy or sulfury character (this characteristic is also optional, but not a fault). Overall, the intensity of aromatics is fairly subtle but generally balanced, clean, and fresh.","Very pale gold to light gold. Very clear (authentic commercial versions are filtered to a brilliant clarity). Has a delicate white head that may not persist.","Soft, rounded palate comprised of a delicate flavor balance between soft yet attenuated malt, an almost imperceptible fruity sweetness from fermentation, and a medium-low to medium bitterness with a delicate dryness and slight crispness in the finish (but no harsh aftertaste). The malt tends to be grainy-sweet, possibly with a very light bready or honey quality. The hop flavor is variable, and can range from low to moderately-high; most are medium-low to medium intensity and have a floral, spicy, or herbal character. May have a malty-sweet impression at the start, but this is not required. No noticeable residual sweetness. May have a slightly winy, minerally, or sulfury accent that accentuates the dryness and flavor balance. A slight wheat taste is rare but not a fault. Otherwise, very clean.","Medium-light to medium body (most are medium-light). Medium to medium-high carbonation. Smooth and generally crisp and well-attenuated.","Characterized in Germany as a top-fermented, lagered beer. Each Köln brewery produces a beer of different character, and each interprets the Kölsch Konvention slightly differently. Allow for a range of variation within the style when judging. Note that drier versions may seem hoppier or more bitter than the IBU specifications might suggest. Due to its delicate flavor profile, Kölsch tends to have a relatively short shelf-life; older examples and imports can easily show some oxidation defects. Served in Köln in a tall, narrow 200ml glass called a Stange.","Cologne, Germany (Köln) has a top-fermenting brewing tradition since the Middle Ages, but developed the beer now known as Kölsch in the late 1800s to combat encroaching bottom-fermented pale lagers. Kölsch is an appellation protected by the Kölsch Konvention (1986), and is restricted to the 20 or so breweries in and around Köln. The Konvention simply defines the beer as a “light, highly attenuated, hop-accentuated, clear, top-fermenting Vollbier.” ","Traditional German hops (Hallertau, Tettnang, Spalt or Hersbrucker). German Pils or pale malt. Attenuative, clean ale yeast. Up to 20% wheat malt may be used, but this is quite rare in authentic versions. Current commercial practice is to ferment warm, cold condition for a short period of time, and serve young.","To the untrained taster, easily mistaken for a cream ale or somewhat subtle Pils.","Früh Kölsch, Gaffel Kölsch, Mühlen Kölsch, Reissdorf Kölsch, Sion Kölsch, Sünner Kölsch"]
["05C - German Helles Exportbier",1.048,1.056,1.01,1.0149999999999999,7.88,13.79,20,30,4.8,6,4,7,1048,1056,1010,1015,"05C","German Helles Exportbier",2.2000000000000002,2.7,{"$f":"VLOOKUP(A18,Feuil2!$A$1:$H$74,2,FALSE)","v":"75-150"},{"$f":"VLOOKUP(A18,Feuil2!$A$1:$H$74,3,FALSE)","v":"0-30"},{"$f":"VLOOKUP(A18,Feuil2!$A$1:$H$74,4,FALSE)","v":"40-80"},{"$f":"VLOOKUP(A18,Feuil2!$A$1:$H$74,5,FALSE)","v":"50-150"},{"$f":"VLOOKUP(A18,Feuil2!$A$1:$H$74,6,FALSE)","v":"50-100"},{"$f":"VLOOKUP(A18,Feuil2!$A$1:$H$74,7,FALSE)","v":"<100"},{"$f":"VLOOKUP(A18,Feuil2!$A$1:$H$74,8,FALSE)","v":"-30-30"},"Pale Bitter European beer","Pale Lager","European Pale Lager","Germany",1010,"05C - German Helles Exportbier",1015,"A pale, well-balanced, smooth German lager that is slightly stronger than the average beer with a moderate body and a mild, aromatic hop and malt character. ","Low to medium hop aroma, typically floral, spicy, or herbal in character. Moderate grainy-sweet malt aroma. Clean fermentation profile. A slight sulfury note at the start that dissipates is not a fault, neither is a low background note of DMS.","Light gold to deep gold. Clear. Persistent white head.","Neither grainy-sweet malt nor floral, spicy, or herbal hops dominate, but both are in good balance with a touch of malty sweetness, providing a smooth yet crisply refreshing beer. Balance continues through the finish and the hop bitterness lingers in aftertaste (although some examples may finish slightly sweet). Clean fermentation character. Some mineral character might be noted from the water, although it usually does not come across as an overt minerally flavor.","Medium body, medium carbonation. Smooth but crisp.","Sometimes known as Dortmunder or Dortmunder Export. Brewed to a slightly higher starting gravity than other light lagers, providing a firm malty body and underlying maltiness to complement the sulfate-accentuated hop bitterness. The term “Export” is a beer strength descriptor under German brewing tradition, and is not strictly synonymous with the “Dortmunder” style; beer from other cities or regions can be brewed to Export strength, and labeled as such (even if not necessarily exported).","The Dortmunder style developed in the Dortmund industrial region in the 1870s in response to pale Pilsner-type beers, it became very popular after World War II but declined in the 1970s. Other Export-class beers developed independently, and reflected a slightly stronger version of existing beers. The modern German style is typically 12-13 °P.","Minerally water with high levels of sulfates, carbonates and chlorides, German or Czech noble hops, Pilsner malt, German lager yeast. Newer commercial versions can contain adjuncts and hop extract.","Less finishing hops and more body than a Pils but more bitter than a Helles.","DAB Original, Dortmunder Kronen, Dortmunder Union Export, Flensburger Gold, Gordon Biersch Golden Export, Great Lakes Dortmunder Gold"]
["05D - German Pils",1.044,1.05,1.008,1.0129999999999999,3.94,9.85,22,40,4.4000000000000004,5.2,2,5,1044,1050,1008,1013,"05D","German Pils",2.2000000000000002,2.7,{"$f":"VLOOKUP(A19,Feuil2!$A$1:$H$74,2,FALSE)","v":"50-75"},{"$f":"VLOOKUP(A19,Feuil2!$A$1:$H$74,3,FALSE)","v":"0-30"},{"$f":"VLOOKUP(A19,Feuil2!$A$1:$H$74,4,FALSE)","v":"0-40"},{"$f":"VLOOKUP(A19,Feuil2!$A$1:$H$74,5,FALSE)","v":"50-150"},{"$f":"VLOOKUP(A19,Feuil2!$A$1:$H$74,6,FALSE)","v":"50-100"},{"$f":"VLOOKUP(A19,Feuil2!$A$1:$H$74,7,FALSE)","v":"<100"},{"$f":"VLOOKUP(A19,Feuil2!$A$1:$H$74,8,FALSE)","v":"-60-0"},"Pale Bitter European beer","Pilsner","Pilsner","Germany",1008,"05D - German Pils",1013,"A light-bodied, highly-attenuated, gold-colored, bottom-fermented bitter German beer showing excellent head retention and an elegant, floral hop aroma. Crisp, clean, and refreshing, a German Pils showcases the finest quality German malt and hops.","Medium-low to low grainy-sweet-rich malt character (often with a light honey and slightly toasted cracker quality) and distinctive flowery, spicy, or herbal hops. Clean fermentation profile. May optionally have a very light sulfury note that comes from water as much as yeast. The hops are moderately-low to moderately-high, but should not totally dominate the malt presence. One-dimensional examples are inferior to the more complex qualities when all ingredients are sensed. May have a very low background note of DMS.","Straw to light gold, brilliant to very clear, with a creamy, long-lasting white head.","Medium to high hop bitterness dominates the palate and lingers into the aftertaste. Moderate to moderately-low grainy-sweet malt character supports the hop bitterness. Low to high floral, spicy, or herbal hop flavor. Clean fermentation profile. Dry to medium-dry, crisp, well-attenuated finish with a bitter aftertaste and light malt flavor. Examples made with water with higher sulfate levels often will have a low sulfury flavor that accentuates the dryness and lengthens the finish; this is acceptable but not mandatory. Some versions have a soft finish with more of a malt flavor, but still with noticeable hop bitterness and flavor, with the balance still towards bitterness.","Medium-light body. Medium to high carbonation.","Modern examples of Pils tend to become paler in color, drier in finish, and more bitter as you move from South to North in Germany, often mirroring the increase in sulfate in the water. The Pils found in Bavaria tend to be a bit softer in bitterness with more malt flavor and late hop character, yet still with sufficient hops and crispness of finish to differentiate itself from a Helles. The use of the term ‘Pils’ is more common in Germany than ‘Pilsner’ to differentiate it from the Czech style, and (some say) to show respect.","Adapted from Czech Pilsner to suit brewing conditions in Germany, particularly water with higher mineral content and domestic hop varieties. First brewed in Germany in the early 1870s. Became more popular after WWII as German brewing schools emphasized modern techniques. Along with its sister beer, Czech Pilsner, is the ancestor of the most widely produced beer styles today. Average IBUs of many well-regarded commercial examples have dropped over time.","Continental Pilsner malt, German hop varieties (especially Saazer-type varieties such as Tettnanger, Hallertauer, and Spalt for taste and aroma; Saaz is less common), German lager yeast.","Lighter in body and color, drier, crisper, and more fully attenuated, with more of a lingering bitterness, and with higher carbonation than a Czech Premium Pale Lager. More hop character, malt flavor, and bitterness than International Pale Lagers. More hop character and bitterness with a drier, crisper finish than a Munich Helles; the Helles has more malt flavor, but of the same character as the Pils.","König Pilsener, Left Hand Polestar Pils, Paulaner Premium Pils, Schönramer Pils, Stoudt Pils, Tröegs Sunshine Pils, Trumer Pils"]
["06A - Märzen",1.054,1.06,1.01,1.014,15.76,33.49,18,24,5.8,6.3,8,17,1054,1060,1010,1014,"06A","Märzen",2.6,2.7,{"$f":"VLOOKUP(A20,Feuil2!$A$1:$H$74,2,FALSE)","v":"50-75"},{"$f":"VLOOKUP(A20,Feuil2!$A$1:$H$74,3,FALSE)","v":"0-30"},{"$f":"VLOOKUP(A20,Feuil2!$A$1:$H$74,4,FALSE)","v":"40-120"},{"$f":"VLOOKUP(A20,Feuil2!$A$1:$H$74,5,FALSE)","v":"0-100"},{"$f":"VLOOKUP(A20,Feuil2!$A$1:$H$74,6,FALSE)","v":"50-150"},{"$f":"VLOOKUP(A20,Feuil2!$A$1:$H$74,7,FALSE)","v":"<100"},{"$f":"VLOOKUP(A20,Feuil2!$A$1:$H$74,8,FALSE)","v":"0-60 "},"Amber Malty European Lager","Amber Lager","Amber Lager","Germany",1010,"06A - Märzen",1014,"An elegant, malty German amber lager with a clean, rich, toasty and bready malt flavor, restrained bitterness, and a dry finish that encourages another drink. The overall malt impression is soft, elegant, and complex, with a rich aftertaste that is never cloying or heavy. ","Moderate intensity aroma of German malt, typically rich, bready, somewhat toasty, with light bread crust notes. Clean lager fermentation character. No hop aroma. Caramel, dry-biscuity, or roasted malt aromas inappropriate. Very light alcohol might be detected, but should never be sharp. Clean, elegant malt richness should be the primary aroma.","Amber-orange to deep reddish-copper color; should not be golden. Bright clarity, with persistent, off-white foam stand.","Initial malt flavor often suggests sweetness, but finish is moderately-dry to dry. Distinctive and complex maltiness often includes a bready, toasty aspect. Hop bitterness is moderate, and the hop flavor is low to none (German types: complex, floral, herbal, or spicy). Hops provide sufficient balance that the malty palate and finish do not seem sweet. The aftertaste is malty, with the same elegant, rich malt flavors lingering. Noticeable caramel, biscuit, or roasted flavors are inappropriate. Clean lager fermentation profile.","Medium body, with a smooth, creamy texture that often suggests a fuller mouthfeel. Medium carbonation. Fully attenuated, without a sweet or cloying impression. May be slightly warming, but the strength should be relatively hidden.","Modern domestic German Oktoberfest versions are golden – see the Festbier style for this version. Export German versions (to the United States, at least) are typically orange-amber in color, have a distinctive toasty malt character, and are most often labeled Oktoberfest. American craft versions of Oktoberfest are generally based on this style, and most Americans will recognize this beer as Oktoberfest. Historic versions of the beer tended to be darker, towards the brown color range, but there have been many ‘shades’ of Märzen (when the name is used as a strength); this style description specifically refers to the stronger amber lager version. The modern Festbier can be thought of as a pale Märzen by these terms.","As the name suggests, brewed as a stronger “March beer” in March and lagered in cold caves over the summer. Modern versions trace back to the lager developed by Spaten in 1841, contemporaneous to the development of Vienna lager. However, the Märzen name is much older than 1841; the early ones were dark brown, and in Austria the name implied a strength band (14 °P) rather than a style. The German amber lager version (in the Viennese style of the time) was first served at Oktoberfest in 1872, a tradition that lasted until 1990 when the golden Festbier was adopted as the standard festival beer. ","Grist varies, although traditional German versions emphasized Munich malt. The notion of elegance is derived from the finest quality ingredients, particularly the base malts. A decoction mash was traditionally used to develop the rich malt profile.","Not as strong and rich as a Dunkles Bock. More malt depth and richness than a Festbier, with a heavier body and slightly less hops. Less hoppy and equally malty as a Czech Amber Lager.","Buergerliches Ur-Saalfelder, Hacker-Pschorr Original Oktoberfest, Paulaner Oktoberfest, Weltenburg Kloster Anno 1050"]
["06B - Rauchbier",1.05,1.0569999999999999,1.012,1.016,23.64,43.339999999999996,20,30,4.8,6,12,22,1050,1057,1012,1016,"06B","Rauchbier",2.2000000000000002,2.7,{"$f":"VLOOKUP(A21,Feuil2!$A$1:$H$74,2,FALSE)","v":{"$error":"#N/A"}},{"$f":"VLOOKUP(A21,Feuil2!$A$1:$H$74,3,FALSE)","v":{"$error":"#N/A"}},{"$f":"VLOOKUP(A21,Feuil2!$A$1:$H$74,4,FALSE)","v":{"$error":"#N/A"}},{"$f":"VLOOKUP(A21,Feuil2!$A$1:$H$74,5,FALSE)","v":{"$error":"#N/A"}},{"$f":"VLOOKUP(A21,Feuil2!$A$1:$H$74,6,FALSE)","v":{"$error":"#N/A"}},{"$f":"VLOOKUP(A21,Feuil2!$A$1:$H$74,7,FALSE)","v":{"$error":"#N/A"}},{"$f":"VLOOKUP(A21,Feuil2!$A$1:$H$74,8,FALSE)","v":{"$error":"#N/A"}},"Amber Malty European Lager","Amber Lager","European Smoked Beer","Germany",1012,"06B - Rauchbier",1016,"An elegant, malty German amber lager with a balanced, complementary beechwood smoke character. Toasty-rich malt in aroma and flavor, restrained bitterness, low to high smoke flavor, clean fermentation profile, and an attenuated finish are characteristic. ","Blend of smoke and malt, with a varying balance and intensity. The beechwood smoke character can range from subtle to fairly strong, and can seem smoky, woody, or bacon-like. The malt character can be low to moderate, and be somewhat rich, toasty, or malty-sweet. The malt and smoke components are often inversely proportional (i.e., when smoke increases, malt decreases, and vice versa). Hop aroma may be very low to none. Clean lager fermentation character.","This should be a very clear beer, with a large, creamy, rich, tan- to cream-colored head. Medium amber/light copper to dark brown color.","Generally follows the aroma profile, with a blend of smoke and malt in varying balance and intensity, yet always complementary. Märzen-like qualities should be noticeable, particularly a malty, toasty richness, but the beechwood smoke flavor can be low to high. At higher levels, the smoke can take on a ham- or bacon-like character, which is acceptable as long as it doesn’t veer into the greasy range. The palate can be somewhat malty, rich, and sweet, yet the finish tends to be medium-dry to dry with the smoke character sometimes enhancing the dryness of the finish. The aftertaste can reflect both malt richness and smoke flavors, with a balanced presentation desirable. Moderate, balanced, hop bitterness. Moderate to none hop flavor with spicy, floral, or herbal notes. Clean lager fermentation character. Harsh, bitter, burnt, charred, rubbery, sulfury or phenolic smoky characteristics are inappropriate.","Medium body. Medium to medium-high carbonation. Smooth lager character. Significant astringent, phenolic harshness is inappropriate.","Literally “smoke beer” in German. The intensity of smoke character can vary widely; not all examples are highly smoked. Allow for variation in the style when judging. Other examples of smoked beers are available in Germany based on styles such as Dunkles Bock, Weissbier, Dunkel, Schwarzbier, and Helles, including examples such as Spezial Lager; these should be entered in the Classic Style Smoked Beer category. This description specifically refers to the smoked Märzen version.","A historical specialty of the city of Bamberg, in the Franconian region of Bavaria in Germany. Beechwood-smoked malt is used to make a Märzen-style amber lager. The smoke character of the malt varies by maltster; some breweries produce their own smoked malt (rauchmalz).","German Rauchmalz (beechwood-smoked Vienna-type malt) typically makes up 20-100% of the grain bill, with the remainder being German malts typically used in a Märzen. Some breweries adjust the color slightly with a bit of roasted malt. German lager yeast. German or Czech hops.","Like a Märzen with but with a balanced, sweet, smoky aroma and flavor and a somewhat darker color.","Eisenbahn Rauchbier, Kaiserdom Rauchbier, Schlenkerla Rauchbier Märzen, Spezial Rauchbier Märzen Victory Scarlet Fire Rauchbier"]
["06C - Dunkles Bock",1.0640000000000001,1.0720000000000001,1.0129999999999999,1.0189999999999999,27.58,43.339999999999996,20,27,6.3,7.2,14,22,1064,1072,1013,1019,"06C","Dunkles Bock",2.2000000000000002,2.7,{"$f":"VLOOKUP(A22,Feuil2!$A$1:$H$74,2,FALSE)","v":"50-75"},{"$f":"VLOOKUP(A22,Feuil2!$A$1:$H$74,3,FALSE)","v":"0-30"},{"$f":"VLOOKUP(A22,Feuil2!$A$1:$H$74,4,FALSE)","v":"40-80"},{"$f":"VLOOKUP(A22,Feuil2!$A$1:$H$74,5,FALSE)","v":"0-100"},{"$f":"VLOOKUP(A22,Feuil2!$A$1:$H$74,6,FALSE)","v":"50-150"},{"$f":"VLOOKUP(A22,Feuil2!$A$1:$H$74,7,FALSE)","v":"<100"},{"$f":"VLOOKUP(A22,Feuil2!$A$1:$H$74,8,FALSE)","v":"0-60 "},"Amber Malty European Lager","Bock","Bock","Germany",1013,"06C - Dunkles Bock",1019,"A dark, strong, malty German lager beer that emphasizes the malty-rich and somewhat toasty qualities of continental malts without being sweet in the finish.","Medium to medium-high bready-malty-rich aroma, often with moderate amounts of rich Maillard products and/or toasty overtones. Virtually no hop aroma. Some alcohol may be noticeable. Clean lager character, although the malts can provide a slight (low to none) dark fruit character, particularly in aged examples. ","Light copper to brown color, often with attractive garnet highlights. Lagering should provide good clarity despite the dark color. Large, creamy, persistent, off-white head.","Complex, rich maltiness is dominated by the toasty-rich Maillard products. Some caramel notes may be present. Hop bitterness is generally only high enough to support the malt flavors, allowing a bit of sweetness to linger into the finish. Well-attenuated, not cloying. Clean fermentation profile, although the malt can provide a slight dark fruit character. No hop flavor. No roasted or burnt character.","Medium to medium-full bodied. Moderate to moderately low carbonation. Some alcohol warmth may be found, but should never be hot. Smooth, without harshness or astringency.","Decoction mashing and long boiling plays an important part of flavor development, as it enhances the caramel and Maillard flavor aspects of the malt. Any fruitiness is due to Munich and other specialty malts, not yeast-derived esters developed during fermentation.","Originated in the Northern German city of Einbeck, which was a brewing center and popular exporter in the days of the Hanseatic League (14th to 17th century). Recreated in Munich starting in the 17th century. The name “bock” is based on a corruption of the name “Einbeck” in the Bavarian dialect, and was thus only used after the beer came to Munich. “Bock” also means “Ram” in German, and is often used in logos and advertisements.","Munich and Vienna malts, rarely a tiny bit of dark roasted malts for color adjustment, never any non-malt adjuncts. Continental European hop varieties are used. Clean German lager yeast. ","Darker, with a richer malty flavor and less apparent bitterness than a Helles Bock. Less alcohol and malty richness than a Doppelbock. Stronger malt flavors and higher alcohol than a Märzen. Richer, less attenuated, and less hoppy than a Czech Amber Lager.","Aass Bock, Einbecker Ur-Bock Dunkel, Great Lakes Rockefeller Bock, Kneitinger Bock, New Glarus Uff-da Bock, Penn Brewery St. Nikolaus Bock"]
["07A - Vienna Lager",1.048,1.0549999999999999,1.01,1.014,17.73,29.55,18,30,4.7,5.5,9,15,1048,1055,1010,1014,"07A","Vienna Lager",2.4,2.6,{"$f":"VLOOKUP(A23,Feuil2!$A$1:$H$74,2,FALSE)","v":"50-75"},{"$f":"VLOOKUP(A23,Feuil2!$A$1:$H$74,3,FALSE)","v":"0-30"},{"$f":"VLOOKUP(A23,Feuil2!$A$1:$H$74,4,FALSE)","v":"40-120"},{"$f":"VLOOKUP(A23,Feuil2!$A$1:$H$74,5,FALSE)","v":"0-100"},{"$f":"VLOOKUP(A23,Feuil2!$A$1:$H$74,6,FALSE)","v":"50-150"},{"$f":"VLOOKUP(A23,Feuil2!$A$1:$H$74,7,FALSE)","v":"<100"},{"$f":"VLOOKUP(A23,Feuil2!$A$1:$H$74,8,FALSE)","v":"0-60 "},"Amber Bitter European Beer","Amber Lager","Amber Lager","Austria",1010,"07A - Vienna Lager",1014,"A moderate-strength amber lager with a soft, smooth maltiness and moderate bitterness, yet finishing relatively dry. The malt flavor is clean, bready-rich, and somewhat toasty, with an elegant impression derived from quality base malts and process, not specialty malts and adjuncts.","Moderately-intense malt aroma, with toasty and malty-rich aromatics. Clean lager character. Floral, spicy hop aroma may be low to none. A significant caramel or roasted aroma is inappropriate.","Light reddish amber to copper color. Bright clarity. Large, off-white, persistent head.","Soft, elegant malt complexity is in the forefront, with a firm enough hop bitterness to provide a balanced finish. The malt flavor tends towards a rich, toasty character, without significant caramel or roast flavors. Fairly dry, crisp finish, with both rich malt and hop bitterness present in the aftertaste. Floral, spicy hop flavor may be low to none. Clean lager fermentation character.","Medium-light to medium body, with a gentle creaminess. Moderate carbonation. Smooth. ","A standard-strength everyday beer, not a beer brewed for festivals. American versions can be a bit stronger, drier and more bitter, while modern European versions tend to be sweeter. Many Mexican amber and dark lagers used to be more authentic, but unfortunately are now more like sweet, adjunct-laden Amber/Dark International Lagers. Regrettably, many modern examples use adjuncts which lessen the rich malt complexity characteristic of the best examples of this style. This style is on the watch list to move to the Historical category in future guidelines; that would allow the classic style to be described while moving the sweeter modern versions to the International Amber or Dark Lager styles.","Developed by Anton Dreher in Vienna in 1841, became popular in the mid-late 1800s. Now nearly extinct in its area of origin, the style continues in Mexico where it was brought by Santiago Graf and other Austrian immigrant brewers in the late 1800s. Authentic examples are increasingly hard to find (except perhaps in the craft beer industry) as formerly good examples become sweeter and use more adjuncts.","Vienna malt provides a lightly toasty and complex, Maillard-rich malt profile. As with Märzens, only the finest quality malt should be used, along with Continental hops (preferably Saazer types or Styrians). Can use some caramel malts and/or darker malts to add color and sweetness, but caramel malts shouldn’t add significant aroma and flavor and dark malts shouldn’t provide any roasted character.","Lighter malt character, slightly less body, and slightly more bitter in the balance than a Märzen, yet with many of the same malt-derived flavors. The malt character is similar to a Märzen, but less intense and more balanced. Lower in alcohol than Märzen or Festbier. Less rich, less malty and less hop-centered compared to Czech Amber Lager.","Cuauhtémoc Noche Buena, Chuckanut Vienna Lager, Devils Backbone Vienna Lager, Figueroa Mountain Danish-style Red Lager, Heavy Seas Cutlass Amber Lager, Schell’s Firebrick"]
["07B - Altbier",1.044,1.052,1.008,1.014,21.669999999999998,33.49,25,50,4.3,5.5,11,17,1044,1052,1008,1014,"07B","Altbier",2.1,3.1,{"$f":"VLOOKUP(A24,Feuil2!$A$1:$H$74,2,FALSE)","v":"50-150"},{"$f":"VLOOKUP(A24,Feuil2!$A$1:$H$74,3,FALSE)","v":"0-30"},{"$f":"VLOOKUP(A24,Feuil2!$A$1:$H$74,4,FALSE)","v":"40-120"},{"$f":"VLOOKUP(A24,Feuil2!$A$1:$H$74,5,FALSE)","v":"100-300"},{"$f":"VLOOKUP(A24,Feuil2!$A$1:$H$74,6,FALSE)","v":"50-100"},{"$f":"VLOOKUP(A24,Feuil2!$A$1:$H$74,7,FALSE)","v":"<100"},{"$f":"VLOOKUP(A24,Feuil2!$A$1:$H$74,8,FALSE)","v":"0-60 "},"Amber Bitter European Beer","Amber Ale","Top-Fermented German Lagers","Germany",1008,"07B - Altbier",1014,"A well-balanced, well-attenuated, bitter yet malty, clean, and smooth, amber- to copper-colored German beer. The bitterness is balanced by the malt richness, but the malt intensity and character can range from moderate to high (the bitterness increases with the malt richness). ","Clean yet robust and complex aroma of grainy-rich malt and spicy hops with restrained (low to medium-low) fruity esters. The malt character reflects German base malt varieties, with rich baked bread and nutty-toasty bread crust notes. The hop aroma may vary from moderate to low, and can have a peppery, spicy, floral, herbal or perfumy character associated with Saazer-type hops. ","The color ranges from light amber to deep copper color, stopping short of brown; bronze-orange is most common. Brilliant clarity. Thick, creamy, long-lasting off-white head.","Assertive hop bitterness well balanced by a sturdy yet clean and crisp malt character. The malt presence is moderated by medium-high to high attenuation, but considerable rich, complex, and somewhat grainy malt flavors can remain. Some fruity esters (especially cherry-like) may survive the lagering period. A long-lasting, medium-dry to dry, bittersweet or nutty finish reflects both the hop bitterness and malt complexity. Spicy, peppery or floral hop flavor can be moderate to low. No roasted malt flavors or harshness. The apparent bitterness level is sometimes masked by the malt character; the bitterness can seem as low as moderate if the finish is not very dry. Light sulfury or minerally character optional.","Medium-bodied. Smooth. Medium to medium-high carbonation, although can be lower when served from the cask. Astringency low to none. Despite being very full of flavor, is light-bodied enough to be consumed as a gravity-fed session beer in its home brewpubs in Düsseldorf.","A top-fermented lagered beer, fermented at cool ale temperature (59–68 °F), often conditioned at bottom-fermentation temperatures (about 50 °F) and then lagered at cold temperatures to produce a cleaner, smoother palate than is typical for most ales. Zum Uerige is a wonderful beer, but much more aggressively bitter and complex than most other German examples. It may be like the Fuller’s ESB of the strong bitter category – well-known but somewhat of a stylistic outlier. Do not judge all Altbiers as if they were Zum Uerige clones; allow for a more balanced bitterness in the beer (25–35 IBUs is more typical for most other German examples). Stronger sticke and doppelsticke beers should not be entered here.","The traditional style of beer from Düsseldorf. “Alt” refers to the “old” style of brewing (i.e., using top-fermenting yeast) that was common before bottom-fermenting lager brewing became popular. Predates the isolation of bottom-fermenting yeast strains, though it approximates many characteristics of bottom-fermenting lager beers. Many of the classic examples can be found in brewpubs in the Altstadt (“old town”) section of Düsseldorf.","Grists vary, but usually consist of German base malts (usually Pils, sometimes Munich) with small amounts of crystal, chocolate, and/or black malts used to adjust color. Occasionally will include some wheat, including roasted wheat. Spalt hops are traditional, but other Saazer-type hops can also be used. Clean, highly attenuative ale yeast. A step mash or decoction mash program is traditional.","More bitter and malty than international amber lagers. Somewhat similar to California Common, both in production technique and finished flavor and color, though not in ingredients.","Bolten Alt, Diebels Alt, Füchschen Alt, Original Schlüssel Alt, Schlösser Alt, Schumacher Alt, Uerige Altbier"]
["07C - Pale Kellerbier",1.0449999999999999,1.0509999999999999,1.008,1.012,5.91,13.79,20,35,4.7,5.4,3,7,1045,1051,1008,1012,"07C","Pale Kellerbier",2.2000000000000002,2.7,{"$f":"VLOOKUP(A25,Feuil2!$A$1:$H$74,2,FALSE)","v":{"$error":"#N/A"}},{"$f":"VLOOKUP(A25,Feuil2!$A$1:$H$74,3,FALSE)","v":{"$error":"#N/A"}},{"$f":"VLOOKUP(A25,Feuil2!$A$1:$H$74,4,FALSE)","v":{"$error":"#N/A"}},{"$f":"VLOOKUP(A25,Feuil2!$A$1:$H$74,5,FALSE)","v":{"$error":"#N/A"}},{"$f":"VLOOKUP(A25,Feuil2!$A$1:$H$74,6,FALSE)","v":{"$error":"#N/A"}},{"$f":"VLOOKUP(A25,Feuil2!$A$1:$H$74,7,FALSE)","v":{"$error":"#N/A"}},{"$f":"VLOOKUP(A25,Feuil2!$A$1:$H$74,8,FALSE)","v":{"$error":"#N/A"}},"Amber Bitter European Beer","Pale Lager","Pilsner","Germany",1008,"07C - Pale Kellerbier",1012,"A young, fresh Helles, so while still a malty, fully-attenuated Pils malt showcase, the hop character (aroma, flavor and bitterness) is more pronounced, and the beer is cloudy, often with some level of diacetyl, and possibly has some green apple and/or other yeast-derived notes. As with the traditional Helles, the Keller version is still a beer intended to be drunk by the liter, so overall it should remain a light, refreshing, easy drinking golden lager.","Moderately-low to moderately-high spicy, floral, or herbal hop aroma. Very low to moderate diacetyl, possible very low green apple or other yeast derived notes. Pleasantly grainy-sweet, clean malt aroma, with possible low background note of DMS.","Slight haze to moderately cloudy, but never extremely cloudy or murky. Medium yellow to pale gold color. Creamy white head with good persistence. When served on cask, can have low carbonation and very low head.","Moderately malty with a rounded, grainy-sweet profile. Low to moderately-high spicy, floral, or herbal hop flavor, with a moderate hop bitterness that can linger. Finish is crisp and dry, but the aftertaste remains malty. Very low to moderate diacetyl, which should always remain at a pleasant, drinkable level that balances somewhat with the other characteristics of the beer; overwhelming diacetyl is not appropriate. Possible very low green apple or other yeast derived notes, and possible low background note of DMS. ","Medium body. Low to medium carbonation. Depending on the level of yeast in suspension, it may assist in creating a slightly creamy texture. A slight slickness on the tongue may be present from the diacetyl.","Most Pale Kellerbiers are young, unfiltered, unpasteurized versions of Munich Helles beer, although Pils or a different, custom golden lager beer designed specifically for serving young could also be used. The best examples are served only on tap at many of the Munich area breweries. Bottled versions are not likely to have the freshness, hop character and young beer notes exhibited by the draft versions.","Modern adaptation from the traditional Franconian style, using Helles instead of Märzen. Today, a popular summer seasonal beer. Originally, Kellerbier referred to any Lager beer being matured in the caves or cellars under the brewery. In the 19th century, Kellerbier was a strong, aged beer meant to last the summer (Sommerbier), stored in rock cellars and served straight from them. But when refrigeration began to be used, the term shifted to describing special beers that were served young, directly from the cellar or lagering vessel. Today some breweries use the term purely for marketing purposes to make their beers appear special. While a kellerbier is sometimes considered more of a serving style than a beer style, the serving technique is still predominately used with certain styles in certain regions (such as Helles around the Munich area, or a Märzen in the Franconia region).","Pilsner malt, German hops, German lager yeast; same as a Munich Helles.","Most commonly, a young, unfiltered and unpasteurized version of a Munich Helles, though it can be a young, unfiltered and unpasteurized version of other golden German lagers, such as a Pilsner or a seasonal golden lager made specifically for serving young.","(local) Paulaner, Paulaner Brauhaus, Hofbrau, Tegernseer Tal. (bottled) Ayinger Kellerbier, Hacker-Pschorr Munchner Kellerbier Anno 1417, Hofbrau Munchner Sommer Naturtrub, Wolnzacher Hell Naturtrüb","A very common seasonal summer beer brewed by many of the Munich area breweries and served in the beer gardens, where they are very popular."]
["07C - Amber Kellerbier",1.048,1.054,1.012,1.016,13.79,33.49,25,40,4.8,5.4,7,17,1048,1054,1012,1016,"07C","Amber Kellerbier",2.2000000000000002,2.7,{"$f":"VLOOKUP(A26,Feuil2!$A$1:$H$74,2,FALSE)","v":{"$error":"#N/A"}},{"$f":"VLOOKUP(A26,Feuil2!$A$1:$H$74,3,FALSE)","v":{"$error":"#N/A"}},{"$f":"VLOOKUP(A26,Feuil2!$A$1:$H$74,4,FALSE)","v":{"$error":"#N/A"}},{"$f":"VLOOKUP(A26,Feuil2!$A$1:$H$74,5,FALSE)","v":{"$error":"#N/A"}},{"$f":"VLOOKUP(A26,Feuil2!$A$1:$H$74,6,FALSE)","v":{"$error":"#N/A"}},{"$f":"VLOOKUP(A26,Feuil2!$A$1:$H$74,7,FALSE)","v":{"$error":"#N/A"}},{"$f":"VLOOKUP(A26,Feuil2!$A$1:$H$74,8,FALSE)","v":{"$error":"#N/A"}},"Amber Bitter European Beer","Amber Lager","Amber Lager","Germany",1012,"07C - Amber Kellerbier",1016,"A young, unfiltered, and unpasteurized beer that is between a Helles and Märzen in color, spicier in the hops with greater attenuation. Interpretations range in color and balance, but remain in the drinkable 4.8% ABV neighborhood. Balance ranges from the dry, spicy and pale-colored interpretations by St. Georgen and Löwenbräu of Buttenheim, to darker and maltier interpretations in the Fränkische Schweiz. This style is above all a method of producing simple drinkable beers for neighbors out of local ingredients to be served fresh. Balance with a focus on drinkability and digestibility is important.","Moderate intensity of German malt, typically rich, bready, somewhat toasty, with light bread crust notes. Moderately-low to moderate spicy peppery hop aroma. Very low to low diacetyl, occasionally low to moderately-low sulfur and very low green apple or other yeast-derived notes. Caramel, biscuity, or roasted malt aroma is inappropriate.","Moderately cloudy to clear depending on age, but never extremely cloudy or murky. Gold to deep reddish-amber color. Off-white, creamy head. When served on cask, can have low carbonation and very low head.","Initial malt flavor may suggest sweetness, but finish is moderately dry to dry, and slightly bitter. Distinctive and complex maltiness often includes a bready-toasty aspect. Hop bitterness is moderate to moderately high, and spicy or herbal hop flavor is low to moderately high. Balance can be either on the malt or hop side, but the finish is not sweet. Noticeable caramel or roasted malt flavors are inappropriate. Very low to low diacetyl. Possible very low green apple or other yeast-derived notes. Smooth, malty aftertaste.","Medium body, with a creamy texture and medium carbonation. Fully fermented, without a sweet or cloying impression.","The best examples of Amber Kellerbier are served only on tap at many of the small Franconia area breweries (as this is a beer best served fresh and the serving style being an important part of the style). Bottled versions are not likely to have the freshness, hop character and young beer notes exhibited by the draft versions.","This was the classic, historical style before it was adapted in other areas. This original, older style of Kellerbier would have simply been beer served from local taverns that did not lager long enough to drop bright. Many breweries in Franconia would use some of this young beer during the summer months, for festivals such as the Annafest (est. 1840) in July in Forchheim, where it was traditional to drink directly from the lagering vessels. Originally, Kellerbier referred to any Lager beer being matured in the caves or cellars under the brewery. In the 19th century, Kellerbier was a strong, aged beer meant to last the summer (Sommerbier), stored in rock cellars and served straight from them. But when refrigeration began to be used, the term shifted to describing special beers that were served young, directly from the cellar or lagering vessel. Today some breweries use the term purely for marketing purposes to make their beers appear special. While a kellerbier is sometimes considered more of a serving style than a beer style, the serving technique is still predominately used with certain styles in certain regions (such as Helles around the Munich area, or a Märzen in the Franconia region).","Grist varies, although traditional German versions emphasized Franconian pale and color malt. The notion of elegance is derived from the high-quality local ingredients, particularly the malts. Spalt or other typically spicy local hops are most common. Frugal Franconian brewers rarely used decoction brewing due to the cost of energy.","Most commonly, this style is a young, unfiltered, unpasteurized, hoppier version of Munich Helles or Märzen. Fränkische Schweiz versions can edge up to dark amber or brown.","(local) Greif, Eichhorn, Nederkeller, Hebendanz (bottled) Buttenheimer Kaiserdom Kellerbier, Kulmbacher Monchshof Kellerbier, Leikeim Kellerbier, Löwenbräu Kellerbier, Mahr’s Kellerbier, St. Georgen Kellerbier, Tucher Kellerbier Naturtrub","The original style of Kellerbier from the Franconia area of Germany. A much older style compared to the relatively more recent pale Helles-Style Kellerbier that is popular in the Munich area today."]
["08A - Munich Dunkel",1.048,1.056,1.01,1.016,27.58,55.16,18,28,4.5,5.6,14,28,1048,1056,1010,1016,"08A","Munich Dunkel",2.2000000000000002,2.7,{"$f":"VLOOKUP(A27,Feuil2!$A$1:$H$74,2,FALSE)","v":"50-75"},{"$f":"VLOOKUP(A27,Feuil2!$A$1:$H$74,3,FALSE)","v":"0-30"},{"$f":"VLOOKUP(A27,Feuil2!$A$1:$H$74,4,FALSE)","v":"80-120"},{"$f":"VLOOKUP(A27,Feuil2!$A$1:$H$74,5,FALSE)","v":"0-50"},{"$f":"VLOOKUP(A27,Feuil2!$A$1:$H$74,6,FALSE)","v":"50-150"},{"$f":"VLOOKUP(A27,Feuil2!$A$1:$H$74,7,FALSE)","v":"<100"},{"$f":"VLOOKUP(A27,Feuil2!$A$1:$H$74,8,FALSE)","v":"40 - 80"},"Dark European Lager","Dark Lager","Dark Lager","Germany",1010,"08A - Munich Dunkel",1016,"Characterized by depth, richness and complexity typical of darker Munich malts with the accompanying Maillard products. Deeply bready-toasty, often with chocolate-like flavors in the freshest examples, but never harsh, roasty, or astringent; a decidedly malt-balanced beer, yet still easily drinkable.","Rich, elegant, deep malt sweetness, typically like bread crusts (often toasted bread crusts). Hints of chocolate, nuts, caramel, and/or toffee are also acceptable, with fresh traditional versions often showing higher levels of chocolate. Clean fermentation profile. A slight spicy, floral, or herbal hop aroma is acceptable.","Deep copper to dark brown, often with a red or garnet tint. Creamy, light to medium tan head. Usually clear, although murky unfiltered versions exist.","Dominated by the soft, rich, and complex flavor of darker Munich malts, usually with overtones reminiscent of toasted bread crusts, but without a burnt-harsh-grainy toastiness. The palate can be moderately malty, although it should not be overwhelming or cloyingly sweet. Mild caramel, toast or nuttiness may be present. Very fresh examples often have a pleasant malty-chocolate character that isn’t roasty or sweet. Burnt or bitter flavors from roasted malts are inappropriate, as are pronounced caramel flavors from crystal malt. Hop bitterness is moderately low but perceptible, with the balance tipped firmly towards maltiness. Hop flavor is low to none; if noted, should reflect floral, spicy, or herbal German-type varieties. Aftertaste remains malty, although the hop bitterness may become more apparent in the medium-dry finish. Clean fermentation profile and lager character.","Medium to medium-full body, providing a soft and dextrinous mouthfeel without being heavy or cloying. Moderate carbonation. The use of continental Munich-type malts should provide a richness, not a harsh or biting astringency.","Unfiltered versions from Germany can taste like liquid bread, with a yeasty, earthy richness not found in exported filtered examples.","The classic brown lager style of Munich which developed as a darker, more malt-accented beer than other regional lagers. While originating in Munich, the style became popular throughout Bavaria (especially Franconia). Franconian versions are often darker and more bitter.","Grist is traditionally made up of German Munich malt (up to 100% in some cases) with the remainder German Pilsner malt. Small amounts of crystal malt can add dextrins and color but should not introduce excessive residual sweetness. Slight additions of roasted malts (such as Carafa or chocolate) may be used to improve color but should not add strong flavors. Traditional German hop varieties and German lager yeast strains should be used. Often decoction mashed (up to a triple decoction) to enhance the malt flavors and create the depth of color.","Not as intense in maltiness as a bock (and thus more drinkable in quantity). Lacking the more roasted flavors (and often hop bitterness) of a schwarzbier. Richer, more malt-centric, and less hoppy than a Czech Dark Lager.","Ayinger Altbairisch Dunkel, Chuckanut Dunkel Lager, Ettaler Kloster Dunkel, Hacker-Pschorr Alt Munich Dark, Weltenburger Kloster Barock-Dunkel"]
["08B - Schwarzbier",1.046,1.052,1.01,1.016,33.49,59.1,20,30,4.4000000000000004,5.4,17,30,1046,1052,1010,1016,"08B","Schwarzbier",2.2000000000000002,2.7,{"$f":"VLOOKUP(A28,Feuil2!$A$1:$H$74,2,FALSE)","v":"50-75"},{"$f":"VLOOKUP(A28,Feuil2!$A$1:$H$74,3,FALSE)","v":"0-30"},{"$f":"VLOOKUP(A28,Feuil2!$A$1:$H$74,4,FALSE)","v":"80-120"},{"$f":"VLOOKUP(A28,Feuil2!$A$1:$H$74,5,FALSE)","v":"0-50"},{"$f":"VLOOKUP(A28,Feuil2!$A$1:$H$74,6,FALSE)","v":"50-150"},{"$f":"VLOOKUP(A28,Feuil2!$A$1:$H$74,7,FALSE)","v":"<100"},{"$f":"VLOOKUP(A28,Feuil2!$A$1:$H$74,8,FALSE)","v":"40 - 80"},"Dark European Lager","Dark Lager","Dark Lager","Germany",1010,"08B - Schwarzbier",1016,"A dark German lager that balances roasted yet smooth malt flavors with moderate hop bitterness. The lighter body, dryness, and lack of a harsh, burnt, or heavy aftertaste helps make this beer quite drinkable.","Low to moderate malt, with low aromatic malty sweetness and/or hints of roast malt often apparent. The malt can be clean and neutral or moderately rich and bready, and may have a hint of dark caramel. The roast character can be somewhat dark chocolate- or coffee-like but should never be burnt. A low spicy, floral, or herbal hop aroma is optional. Clean lager yeast character, although a light sulfur is possible.","Medium to very dark brown in color, often with deep ruby to garnet highlights, yet almost never truly black. Very clear. Large, persistent, tan-colored head.","Light to moderate malt flavor, which can have a clean, neutral character to a moderately rich, bread-malty quality. Light to moderate roasted malt flavors can give a bitter-chocolate palate that lasts into the finish, but which are never burnt. Medium-low to medium bitterness, which can last into the finish. Light to moderate spicy, floral, or herbal hop flavor. Clean lager character. Aftertaste tends to dry out slowly and linger, featuring hop bitterness with a complementary but subtle roastiness in the background. Some residual sweetness is acceptable but not required.","Medium-light to medium body. Moderate to moderately-high carbonation. Smooth. No harshness or astringency, despite the use of dark, roasted malts.","Literally means “black beer” in German. While sometimes called a “black Pils,” the beer is rarely as dark as black or as bitter as a Pils; don’t expect strongly roasted, porter-like flavors. ","A regional specialty from Thuringia, Saxony and Franconia in Germany. History is a bit sketchy, but is suspected of being originally a top-fermented beer. Popularity grew after German reunification. Served as the inspiration for black lagers brewed in Japan.","German Munich malt and/or Pilsner malts for the base, supplemented by a judicious use of roasted malts (such as Carafa types) for the dark color and subtle roast flavors. Huskless dark roasted malts can add roast flavors without burnt flavors. German hop varieties and clean German lager yeasts are traditional.","In comparison with a Munich Dunkel, usually darker in color, drier on the palate, lighter in body, and with a noticeable (but not high) roasted malt edge to balance the malt base. Should not taste like an American Porter made with lager yeast. Drier, less malty, with less hop character than a Czech Dark Lager.","Devils Backbone Schwartz Bier, Einbecker Schwarzbier, Eisenbahn Dunkel, Köstritzer Schwarzbier, Mönchshof Schwarzbier, Nuezeller Original Badebier"]
["09A - Doppelbock",1.0720000000000001,1.1120000000000001,1.016,1.024,11.82,49.25,16,26,7,10,6,25,1072,1112,1016,1024,"09A","Doppelbock",2.2000000000000002,2.7,{"$f":"VLOOKUP(A29,Feuil2!$A$1:$H$74,2,FALSE)","v":"50-100"},{"$f":"VLOOKUP(A29,Feuil2!$A$1:$H$74,3,FALSE)","v":"0-30"},{"$f":"VLOOKUP(A29,Feuil2!$A$1:$H$74,4,FALSE)","v":"80-150"},{"$f":"VLOOKUP(A29,Feuil2!$A$1:$H$74,5,FALSE)","v":"0-100"},{"$f":"VLOOKUP(A29,Feuil2!$A$1:$H$74,6,FALSE)","v":"50-100"},{"$f":"VLOOKUP(A29,Feuil2!$A$1:$H$74,7,FALSE)","v":"<100"},{"$f":"VLOOKUP(A29,Feuil2!$A$1:$H$74,8,FALSE)","v":"60 - 120"},"Strong European Beer","Bock","Bock","Germany",1016,"09A - Doppelbock",1024,"A strong, rich, and very malty German lager that can have both pale and dark variants. The darker versions have more richly-developed, deeper malt flavors, while the paler versions have slightly more hops and dryness.","Very strong maltiness. Darker versions will have significant Maillard products and often some toasty aromas. A light caramel aroma is acceptable. Lighter versions will have a strong malt presence with some Maillard products and toasty notes. Virtually no hop aroma, although a light noble hop aroma is acceptable in pale versions. A moderately low malt-derived dark fruit character may be present (but is optional) in dark versions. A very slight chocolate-like aroma may be present in darker versions, but no roasted or burned aromatics should ever be present. Moderate alcohol aroma may be present.","Deep gold to dark brown in color. Darker versions often have ruby highlights. Lagering should provide good clarity. Large, creamy, persistent head (color varies with base style: white for pale versions, off-white for dark varieties). Stronger versions might have impaired head retention, and can display noticeable legs.","Very rich and malty. Darker versions will have significant Maillard products and often some toasty flavors. Lighter versions will have a strong malt flavor with some Maillard products and toasty notes. A very slight chocolate flavor is optional in darker versions, but should never be perceived as roasty or burnt. Clean lager character. A moderately low malt-derived dark fruit character is optional in darker versions. Invariably there will be an impression of alcoholic strength, but this should be smooth and warming rather than harsh or burning. Little to no hop flavor (more is acceptable in pale versions). Hop bitterness varies from moderate to moderately low but always allows malt to dominate the flavor. Most versions are fairly malty-sweet, but should have an impression of attenuation. The sweetness comes from low hopping, not from incomplete fermentation. Paler versions generally have a drier finish.","Medium-full to full body. Moderate to moderately-low carbonation. Very smooth without harshness, astringency. A light alcohol warmth may be noted, but it should never burn.","Most versions are dark colored and may display the caramelizing and Maillard products of decoction mashing, but excellent pale versions also exist. The pale versions will not have the same richness and darker malt flavors of the dark versions, and may be a bit drier, hoppier and more bitter. While most traditional examples are in the lower end of the ranges cited, the style can be considered to have no upper limit for gravity, alcohol and bitterness (thus providing a home for very strong lagers). ","A Bavarian specialty first brewed in Munich by the monks of St. Francis of Paula. Historical versions were less well-attenuated than modern interpretations, with consequently higher sweetness and lower alcohol levels (and hence was considered “liquid bread” by the monks). The term “doppel (double) bock” was coined by Munich consumers. Many commercial doppelbocks have names ending in “-ator,” either as a tribute to the prototypical Salvator or to take advantage of the beer’s popularity. Traditionally dark brown in color; paler examples are a more recent development.","Pils and/or Vienna malt for pale versions (with some Munich), Munich and Vienna malts for darker ones and occasionally a tiny bit of darker color malts (such as Carafa). Saazer-type hops. Clean lager yeast. Decoction mashing is traditional.","A stronger, richer, more full-bodied version of either a Dunkles Bock or a Helles Bock. Pale versions will show higher attenuation and less dark fruity character than the darker versions.","Dark Versions –Andechser Doppelbock Dunkel, Ayinger Celebrator, Paulaner Salvator, Spaten Optimator, Tröegs Troegenator, Weihenstephaner Korbinian,; Pale Versions – Eggenberg Urbock 23º, EKU 28, Plank Bavarian Heller Doppelbock"]
["09B - Eisbock",1.0780000000000001,1.1200000000000001,1.02,1.0349999999999999,35.46,59.1,25,35,9,14,18,30,1078,1120,1020,1035,"09B","Eisbock",2.2000000000000002,2.7,{"$f":"VLOOKUP(A30,Feuil2!$A$1:$H$74,2,FALSE)","v":"50-100"},{"$f":"VLOOKUP(A30,Feuil2!$A$1:$H$74,3,FALSE)","v":"0-30"},{"$f":"VLOOKUP(A30,Feuil2!$A$1:$H$74,4,FALSE)","v":"80-150"},{"$f":"VLOOKUP(A30,Feuil2!$A$1:$H$74,5,FALSE)","v":"0-100"},{"$f":"VLOOKUP(A30,Feuil2!$A$1:$H$74,6,FALSE)","v":"50-100"},{"$f":"VLOOKUP(A30,Feuil2!$A$1:$H$74,7,FALSE)","v":"<100"},{"$f":"VLOOKUP(A30,Feuil2!$A$1:$H$74,8,FALSE)","v":"60 - 120"},"Strong European Beer","Bock","Bock","Germany",1020,"09B - Eisbock",1035,"A strong, full-bodied, rich, and malty dark German lager often with a viscous quality and strong flavors. Even though flavors are concentrated, the alcohol should be smooth and warming, not burning. ","Dominated by a balance of rich, intense malt and a definite alcohol presence. No hop aroma. May have significant malt-derived dark fruit esters. Alcohol aromas should not be harsh or solventy.","Deep copper to dark brown in color, often with attractive ruby highlights. Lagering should provide good clarity. Head retention may be moderate to poor. Off-white to deep ivory colored head. Pronounced legs are often evident.","Rich, sweet malt balanced by a significant alcohol presence. The malt can have Maillard products, toasty qualities, some caramel, and occasionally a slight chocolate flavor. No hop flavor. Hop bitterness just offsets the malt sweetness enough to avoid a cloying character. May have significant malt-derived dark fruit esters. The alcohol should be smooth, not harsh or hot, and should help the hop bitterness balance the strong malt presence. The finish should be of malt and alcohol, and can have a certain dryness from the alcohol. It should not by sticky, syrupy or cloyingly sweet. Clean lager character.","Full to very full-bodied. Low carbonation. Significant alcohol warmth without sharp hotness. Very smooth without harsh edges from alcohol, bitterness, fusels, or other concentrated flavors.","Extended lagering is often needed post-freezing to smooth the alcohol and enhance the malt and alcohol balance. Pronounced “ICE-bock.”","A traditional Kulmbach specialty brewed by freezing a doppelbock and removing the ice to concentrate the flavor and alcohol content (as well as any defects).","Same as doppelbock. Commercial eisbocks are generally concentrated anywhere from 7% to 33% (by volume).","Eisbocks are not simply stronger doppelbocks; the name refers to the process of freezing and concentrating the beer and is not a statement on alcohol; some doppelbocks are stronger than Eisbocks. Not as thick, rich, or sweet as a Wheatwine.","Kulmbacher Eisbock"]
["09C - Baltic Porter",1.06,1.0900000000000001,1.016,1.024,33.49,59.1,20,40,6.5,9.5,17,30,1060,1090,1016,1024,"09C","Baltic Porter",2.7,2.2999999999999998,{"$f":"VLOOKUP(A31,Feuil2!$A$1:$H$74,2,FALSE)","v":"50-75"},{"$f":"VLOOKUP(A31,Feuil2!$A$1:$H$74,3,FALSE)","v":"0-30"},{"$f":"VLOOKUP(A31,Feuil2!$A$1:$H$74,4,FALSE)","v":"80-160"},{"$f":"VLOOKUP(A31,Feuil2!$A$1:$H$74,5,FALSE)","v":"50-150"},{"$f":"VLOOKUP(A31,Feuil2!$A$1:$H$74,6,FALSE)","v":"50-150"},{"$f":"VLOOKUP(A31,Feuil2!$A$1:$H$74,7,FALSE)","v":"<100"},{"$f":"VLOOKUP(A31,Feuil2!$A$1:$H$74,8,FALSE)","v":"60 -120"},"Strong European Beer","Porter","Porter","Scandinavia",1016,"09C - Baltic Porter",1024,"A Baltic Porter often has the malt flavors reminiscent of an English porter and the restrained roast of a schwarzbier, but with a higher OG and alcohol content than either. Very complex, with multi-layered malt and dark fruit flavors.","Rich malty sweetness often containing caramel, toffee, nutty to deep toast, and/or licorice notes. Complex alcohol and ester profile of moderate strength, and reminiscent of plums, prunes, raisins, cherries or currants, occasionally with a vinous Port-like quality. Some darker malt character that is deep chocolate, coffee or molasses but never burnt. No hops. No sourness. Very smooth.","Dark reddish-copper to opaque dark brown (not black). Thick, persistent tan-colored head. Clear, although darker versions can be opaque.","As with aroma, has a rich malty sweetness with a complex blend of deep malt, dried fruit esters, and alcohol. Has a prominent yet smooth schwarzbier-like roasted flavor that stops short of burnt. Mouth-filling and very smooth. Clean lager character. Starts sweet but darker malt flavors quickly dominates and persists through finish. Just a touch dry with a hint of roast coffee or licorice in the finish. Malt can have a caramel, toffee, nutty, molasses and/or licorice complexity. Light hints of black currant and dark fruits. Medium-low to medium bitterness from malt and hops, just to provide balance. Hop flavor from slightly spicy hops ranges from none to medium-low.","Generally quite full-bodied and smooth, with a well-aged alcohol warmth. Medium to medium-high carbonation, making it seem even more mouth-filling. Not heavy on the tongue due to carbonation level. ","May also be described today as an Imperial Porter, although heavily roasted or hopped versions are not appropriate for this style. Most versions are in the 7–8.5% ABV range. Danish breweries often refer to them as Stouts, which indicates their historic lineage from the days when Porter was used as a generic name for Porter and Stout.","Traditional beer from countries bordering the Baltic Sea, developed indigenously after higher-gravity export brown or imperial stouts from England were established. Historically top-fermented, many breweries adapted the recipes for bottom-fermenting yeast along with the rest of their production.","Generally lager yeast (cold fermented if using ale yeast, as is required when brewed in Russia). Debittered chocolate or black malt. Munich or Vienna base malt. Continental hops (Saazer-type, typically). May contain crystal malts and/or adjuncts. Brown or amber malt common in historical recipes.","Much less roasted and smoother than an Imperial Stout, typically with less alcohol. Lacks the roasty qualities of stouts in general, more taking on the roasted-but-not-burnt characteristics of a schwarzbier. Quite fruity compared to other porters. Higher alcohol than other porters.","Aldaris Porteris, Baltika #6 Porter, Devils Backbone Danzig, Okocim Porter, Sinebrychoff Porter, Zywiec Porter"]
["10A - Weissbier",1.044,1.052,1.01,1.014,3.94,11.82,8,15,4.3,5.6,2,6,1044,1052,1010,1014,"10A","Weissbier",3.3,4.3,{"$f":"VLOOKUP(A32,Feuil2!$A$1:$H$74,2,FALSE)","v":"50-100"},{"$f":"VLOOKUP(A32,Feuil2!$A$1:$H$74,3,FALSE)","v":"0-30"},{"$f":"VLOOKUP(A32,Feuil2!$A$1:$H$74,4,FALSE)","v":"0-80"},{"$f":"VLOOKUP(A32,Feuil2!$A$1:$H$74,5,FALSE)","v":"0-50"},{"$f":"VLOOKUP(A32,Feuil2!$A$1:$H$74,6,FALSE)","v":"0-100"},{"$f":"VLOOKUP(A32,Feuil2!$A$1:$H$74,7,FALSE)","v":"<100"},{"$f":"VLOOKUP(A32,Feuil2!$A$1:$H$74,8,FALSE)","v":"30 - 30"},"German Wheat Beer","Wheat Beer","Wheat Beer","Germany",1010,"10A - Weissbier",1014,"A pale, refreshing German wheat beer with high carbonation, dry finish, a fluffy mouthfeel, and a distinctive banana-and-clove yeast character.","Moderate to strong phenols (usually clove) and fruity esters (typically banana). The balance and intensity of the phenol and ester components can vary but the best examples are reasonably balanced and fairly prominent. The hop character ranges from low to none. A light to moderate wheat aroma (which might be perceived as bready or grainy) may be present but other malt characteristics should not. Optional, but acceptable, aromatics can include a light to moderate vanilla character, and/or a faint bubblegum aroma. None of these optional characteristics should be high or dominant, but often can add to the complexity and balance.","Pale straw to gold in color. A very thick, moussy, long-lasting white head is characteristic. The high protein content of wheat impairs clarity in an unfiltered beer, although the level of haze is somewhat variable. ","Low to moderately strong banana and clove flavor. The balance and intensity of the phenol and ester components can vary but the best examples are reasonably balanced and fairly prominent. Optionally, a very light to moderate vanilla character and/or faint bubblegum notes can accentuate the banana flavor, sweetness and roundness; neither should be dominant if present. The soft, somewhat bready or grainy flavor of wheat is complementary, as is a slightly grainy-sweet malt character. Hop flavor is very low to none, and hop bitterness is very low to moderately low. Well-rounded, flavorful palate with a relatively dry finish. The perception of sweetness is more due to the absence of hop bitterness than actual residual sweetness; a sweet or heavy finish would significantly impair drinkability.","Medium-light to medium body; never heavy. Suspended yeast may increase the perception of body. The texture of wheat imparts the sensation of a fluffy, creamy fullness that may progress to a light, spritzy finish aided by high to very high carbonation. Always effervescent.","These are refreshing, fast-maturing beers that are lightly hopped and show a unique banana-and-clove yeast character. These beers often don’t age well and are best enjoyed while young and fresh. The version mit hefe is served with suspended yeast; the krystal version is filtered for excellent clarity. The character of a krystal weizen is generally fruitier and less phenolic than that of the weissbier mit hefe. May be known as hefeweizen, particularly in the United States. ","While Bavaria has a wheat beer tradition dating back hundreds of years, brewing wheat beer used to be a monopoly reserved for Bavarian royalty. Modern weissbier dates from 1872 when Schneider began production. However, pale weissbier only became popular since the 1960s. It is quite popular today, particularly in southern Germany.","By German brewing tradition, at least 50% of the grist must be malted wheat, although some versions use up to 70%; the remainder is typically Pilsner malt. A decoction mash is traditional, although modern brewers typically don’t follow this practice. Weizen ale yeast produces the typical spicy and fruity character, although high fermentation temperatures can affect the balance and produce off-flavors. ",null,"Ayinger Bräu Weisse, Hacker-Pschorr Weisse, Paulaner Hefe-Weizen Naturtrüb, Schneider Weisse Unser Original, Weihenstephaner Hefeweissbier"]
["10B - Dunkles Weissbier",1.044,1.056,1.01,1.014,27.58,45.31,10,18,4.3,5.6,14,23,1044,1056,1010,1014,"10B","Dunkles Weissbier",3.3,4.3,{"$f":"VLOOKUP(A33,Feuil2!$A$1:$H$74,2,FALSE)","v":"50-75"},{"$f":"VLOOKUP(A33,Feuil2!$A$1:$H$74,3,FALSE)","v":"0-30"},{"$f":"VLOOKUP(A33,Feuil2!$A$1:$H$74,4,FALSE)","v":"80-160"},{"$f":"VLOOKUP(A33,Feuil2!$A$1:$H$74,5,FALSE)","v":"50-150"},{"$f":"VLOOKUP(A33,Feuil2!$A$1:$H$74,6,FALSE)","v":"50-150"},{"$f":"VLOOKUP(A33,Feuil2!$A$1:$H$74,7,FALSE)","v":"<100"},{"$f":"VLOOKUP(A33,Feuil2!$A$1:$H$74,8,FALSE)","v":"60 - 120"},"German Wheat Beer","Wheat Beer","Wheat Beer","Germany",1010,"10B - Dunkles Weissbier",1014,"A moderately dark German wheat beer with a distinctive banana-and-clove yeast character, supported by a toasted bread or caramel malt flavor. Highly carbonated and refreshing, with a creamy, fluffy texture and light finish that encourages drinking.","Moderate phenols (usually clove) and fruity esters (usually banana). The balance and intensity of the phenol and ester components can vary but the best examples are reasonably balanced. Optionally, a low to moderate vanilla character and/or faint bubblegum notes may be present, but should not dominate. Hop aroma ranges from low to none, and may be lightly floral, spicy, or herbal. A light to moderate wheat aroma (which might be perceived as bready, doughy or grainy) may be present and is often accompanied by a caramel, bread crust, or richer malt aroma. The malt aroma may moderate the phenols and esters somewhat.","Light copper to mahogany brown in color. A very thick, moussy, long-lasting off-white head is characteristic. The high protein content of wheat impairs clarity in this traditionally unfiltered style, although the level of haze is somewhat variable. Suspended yeast sediment can contribute to cloudiness.","Low to moderately strong banana and clove flavor. The balance and intensity of the phenol and ester components can vary but the best examples are reasonably balanced and fairly prominent. Optionally, a very light to moderate vanilla character and/or faint bubblegum notes can accentuate the banana flavor, sweetness and roundness; neither should be dominant if present. The soft, somewhat bready, doughy, or grainy flavor of wheat is complementary, as is a richer caramel, toast, or bread crust flavor. The malty richness can be low to medium-high, and supports the yeast character. A roasted malt character is inappropriate. A spicy, herbal, or floral hop flavor is very low to none, and hop bitterness is very low to low. Well-rounded, flavorful, often somewhat malty palate with a relatively dry finish.","Medium-light to medium-full body. The texture of wheat as well as yeast in suspension imparts the sensation of a fluffy, creamy fullness that may progress to a lighter finish, aided by moderate to high carbonation. Effervescent. ","The presence of Munich and/or Vienna-type barley malts gives this style a deep, rich barley malt character not found in a weissbier. Often known as dunkelweizen, particularly in the United States.","Bavaria has a wheat beer brewing traditional hundreds of years old, but the brewing right was reserved for Bavarian royalty until the late 1700s. Old-fashioned Bavarian wheat beer was often dark, as were most beer of the day. Pale weissbier started to become popular in the 1960s, but traditional dark wheat beer remained somewhat of an old person’s drink.","By German brewing tradition, at least 50% of the grist must be malted wheat, although some versions use up to 70%; the remainder is usually Munich, Vienna, or dark or caramel wheat malts, or Pilsner malt with color malt. A decoction mash is traditional, but infrequently used today. Weizen ale yeasts produce the typical spicy and fruity character, although extreme fermentation temperatures can affect the balance and produce off-flavors. ","Reflecting the best yeast and wheat character of a weissbier blended with the malty richness of a Munich dunkel. The banana and clove character is often less apparent than in a weissbier due to the increased maltiness.","Ayinger Ur-Weisse, Ettaler Weissbier Dunkel, Franziskaner Hefe-Weisse Dunkel, Hacker-Pschorr Weisse Dark, Tucher Dunkles Hefe Weizen, Weihenstephaner Hefeweissbier Dunkel"]
["10C - Weizenbock",{"$f":"N34/1000","v":1.0640000000000001},{"$f":"O34/1000","v":1.0900000000000001},{"$f":"P34/1000","v":1.0149999999999999},{"$f":"Q34/1000","v":1.022},11.82,49.25,15,30,6.5,9,6,25,1064,1090,1015,1022,"10C","Weizenbock",3.3,4.3,{"$f":"VLOOKUP(A34,Feuil2!$A$1:$H$74,2,FALSE)","v":"50-75"},{"$f":"VLOOKUP(A34,Feuil2!$A$1:$H$74,3,FALSE)","v":"0-30"},{"$f":"VLOOKUP(A34,Feuil2!$A$1:$H$74,4,FALSE)","v":"120-200"},{"$f":"VLOOKUP(A34,Feuil2!$A$1:$H$74,5,FALSE)","v":"50-150"},{"$f":"VLOOKUP(A34,Feuil2!$A$1:$H$74,6,FALSE)","v":"50-150"},{"$f":"VLOOKUP(A34,Feuil2!$A$1:$H$74,7,FALSE)","v":"<100"},{"$f":"VLOOKUP(A34,Feuil2!$A$1:$H$74,8,FALSE)","v":"120 - 200"},"German Wheat Beer","Wheat Beer","Wheat Beer","Germany",1015,{"$f":"R34&\" - \"&S34","v":"10C - Weizenbock"},1022,"A strong, malty, fruity, wheat-based ale combining the best malt and yeast flavors of a weissbier (pale or dark) with the malty-rich flavor, strength, and body of a Dunkles Bock or Doppelbock.","Medium-high to high malty-rich character with a significant bready-grainy wheat component. Paler versions will have a bready-toasty malty richness, while darker versions will have a deeper, richer malt presence with significant Maillard products. The malt component is similar to a helles bock for pale versions (grainy-sweet-rich, lightly toasted) or a dunkles bock for dark versions (bready-malty-rich, highly toasted, optional caramel). The yeast contributes a typical weizen character of banana and spice (clove, vanilla), which can be medium-low to medium-high. Darker versions can have some dark fruit aroma (plums, prunes, grapes, raisins), particularly as they age. A low to moderate alcohol aroma is acceptable, but shouldn’t be hot or solventy. No hop aroma. The malt, yeast, and alcohol intertwine to produce a complex, inviting, prominent bouquet.","Pale and dark versions exist, with pale versions being light gold to light amber, and dark versions being dark amber to dark ruby-brown in color. A very thick, moussy, long-lasting white to off-white (pale versions) or light tan (dark versions) head is characteristic. The high protein content of wheat impairs clarity in this traditionally unfiltered style, although the level of haze is somewhat variable. Suspended yeast sediment can contribute to the cloudiness.","Similar to the aroma, a medium-high to high malty-rich flavor together with a significant bready-grainy wheat flavor. Paler versions will have a bready, toasty, grainy-sweet malt richness, while darker versions will have deeper, bready-rich or toasted malt flavors with significant Maillard products, optional caramel. Low to moderate banana and spice (clove, vanilla) yeast character. Darker versions can have some dark fruit flavor (plums, prunes, grapes, raisins), particularly as they age. A light chocolate character (but not roast) is optional in darker versions. No hop flavor. A low hop bitterness can give a slightly sweet palate impression, but the beer typically finishes dry (sometimes enhanced by a light alcohol character). The interplay between the malt, yeast, and alcohol adds complexity and interest, which is often enhanced with age. ","Medium-full to full body. A fluffy or creamy texture is typical, as is the mild warming sensation of substantial alcohol content. Moderate to high carbonation.","A Weissbier brewed to bock or doppelbock strength. Schneider also produces an Eisbock version. Pale and dark versions exist, although dark are more common. Pale versions have less rich malt complexity and often more hops, as with doppelbocks. Lightly oxidized Maillard products can produce some rich, intense flavors and aromas that are often seen in aged imported commercial products; fresher versions will not have this character. Well-aged examples might also take on a slight sherry-like complexity.","Aventinus, the world’s oldest top-fermented wheat doppelbock, was created in 1907 at the Schneider Weisse Brauhaus in Munich. ","A high percentage of malted wheat is used (by German brewing tradition must be at least 50%, although it may contain up to 70%), with the remainder being Munich- and/or Vienna-type barley malts in darker versions, and more Pils malt in paler versions. Some color malts may be used sparingly. A traditional decoction mash can give the appropriate body without cloying sweetness. Weizen ale yeasts produce the typical spicy and fruity character. Too warm or too cold fermentation will cause the phenols and esters to be out of balance and may create off-flavors. Hop choice is essentially irrelevant, but German varieties are most traditional.","Stronger and richer than a Weissbier or Dunkles Weissbier, but with similar yeast character. More directly comparable to the Doppelbock style, with the pale and dark variations. Can vary widely in strength, but most are in the bock to doppelbock range. ","Dark –Eisenbahn Weizenbock, Plank Bavarian Dunkler Weizenbock, Penn Weizenbock, Schneider Unser Aventinus; Pale –Plank Bavarian Heller Weizenbock, Weihenstephaner Vitus"]
["11A - Ordinary Bitter",1.03,1.0389999999999999,1.0069999999999999,1.0109999999999999,15.76,27.58,25,35,3.2,3.8,8,14,1030,1039,1007,1011,"11A","Ordinary Bitter",1.5,2,{"$f":"VLOOKUP(A35,Feuil2!$A$1:$H$74,2,FALSE)","v":"50-100"},{"$f":"VLOOKUP(A35,Feuil2!$A$1:$H$74,3,FALSE)","v":"0-30"},{"$f":"VLOOKUP(A35,Feuil2!$A$1:$H$74,4,FALSE)","v":"0-80"},{"$f":"VLOOKUP(A35,Feuil2!$A$1:$H$74,5,FALSE)","v":"100-200"},{"$f":"VLOOKUP(A35,Feuil2!$A$1:$H$74,6,FALSE)","v":"50-100"},{"$f":"VLOOKUP(A35,Feuil2!$A$1:$H$74,7,FALSE)","v":"<100"},{"$f":"VLOOKUP(A35,Feuil2!$A$1:$H$74,8,FALSE)","v":"-60-0"},"British Bitter","Amber Ale","English Pale Ale","England",1007,"11A - Ordinary Bitter",1011,"Low gravity, low alcohol levels, and low carbonation make this an easy-drinking session beer. The malt profile can vary in flavor and intensity, but should never override the overall bitter impression. Drinkability is a critical component of the style ","Low to moderate malt aroma, often (but not always) with a light caramel quality. Bready, biscuity, or lightly toasty malt complexity is common. Mild to moderate fruitiness. Hop aroma can range from moderate to none, typically with a floral, earthy, resiny, and/or fruity character. Generally no diacetyl, although very low levels are allowed. ","Pale amber to light copper color. Good to brilliant clarity. Low to moderate white to off-white head. May have very little head due to low carbonation.","Medium to moderately high bitterness. Moderately low to moderately high fruity esters. Moderate to low hop flavor, typically with an earthy, resiny, fruity, and/or floral character. Low to medium maltiness with a dry finish. The malt profile is typically bready, biscuity, or lightly toasty. Low to moderate caramel or toffee flavors are optional. Balance is often decidedly bitter, although the bitterness should not completely overpower the malt flavor, esters and hop flavor. Generally no diacetyl, although very low levels are allowed.","Light to medium-light body. Low carbonation, although bottled examples can have moderate carbonation.","The lowest gravity member of the British Bitter family, typically known to consumers simply as “bitter” (although brewers tend to refer to it as Ordinary Bitter to distinguish it from other members of the family). ","See comments in category introduction.","Pale ale, amber, and/or crystal malts. May use a touch of dark malt for color adjustment. May use sugar adjuncts, corn, or wheat. English finishing hops are most traditional, but any hops are fair game; if American hops are used, a light touch is required. Characterful British yeast. ","Some modern variants are brewed exclusively with pale malt and are known as golden ales, summer ales, or golden bitters. Emphasis is on the bittering hop addition as opposed to the aggressive middle and late hopping seen in American ales.","Adnams Southwold Bitter, Brains Bitter, Fuller's Chiswick Bitter, Greene King IPA, Tetley’s Original Bitter, Young's Bitter"]
["11B - Best Bitter",1.04,1.048,1.008,1.012,15.76,31.52,25,40,3.8,4.5999999999999996,8,16,1040,1048,1008,1012,"11B","Best Bitter",1.5,2,{"$f":"VLOOKUP(A36,Feuil2!$A$1:$H$74,2,FALSE)","v":"50-150"},{"$f":"VLOOKUP(A36,Feuil2!$A$1:$H$74,3,FALSE)","v":"0-30"},{"$f":"VLOOKUP(A36,Feuil2!$A$1:$H$74,4,FALSE)","v":"40-120"},{"$f":"VLOOKUP(A36,Feuil2!$A$1:$H$74,5,FALSE)","v":"100-200"},{"$f":"VLOOKUP(A36,Feuil2!$A$1:$H$74,6,FALSE)","v":"50-100"},{"$f":"VLOOKUP(A36,Feuil2!$A$1:$H$74,7,FALSE)","v":"<100"},{"$f":"VLOOKUP(A36,Feuil2!$A$1:$H$74,8,FALSE)","v":"0-60 "},"British Bitter","Amber Ale","English Pale Ale","England",1008,"11B - Best Bitter",1012,"A flavorful, yet refreshing, session beer. Some examples can be more malt balanced, but this should not override the overall bitter impression. Drinkability is a critical component of the style.","Low to moderate malt aroma, often (but not always) with a low to medium-low caramel quality. Bready, biscuit, or lightly toasty malt complexity is common. Mild to moderate fruitiness. Hop aroma can range from moderate to none, typically with a floral, earthy, resiny, and/or fruity character. Generally no diacetyl, although very low levels are allowed.","Pale amber to medium copper color. Good to brilliant clarity. Low to moderate white to off-white head. May have very little head due to low carbonation.","Medium to moderately high bitterness. Moderately low to moderately high fruity esters. Moderate to low hop flavor, typically with an earthy, resiny, fruity, and/or floral character. Low to medium maltiness with a dry finish. The malt profile is typically bready, biscuity, or lightly toasty. Low to moderate caramel or toffee flavors are optional. Balance is often decidedly bitter, although the bitterness should not completely overpower the malt flavor, esters and hop flavor. Generally no diacetyl, although very low levels are allowed.","Medium-light to medium body. Low carbonation, although bottled examples can have moderate carbonation.","More evident malt flavor than in an ordinary bitter, this is a stronger, session-strength ale. ","See comments in category introduction.","Pale ale, amber, and/or crystal malts. May use a touch of dark malt for color adjustment. May use sugar adjuncts, corn or wheat. English finishing hops are most traditional, but any hops are fair game; if American hops are used, a light touch is required. Characterful British yeast.","More alcohol than an ordinary bitter, and often using higher-quality ingredients. Less alcohol than a strong bitter. More caramel or base malt character and color than a British Golden Ale. Emphasis is on the bittering hop addition as opposed to the aggressive middle and late hopping seen in American ales.","Adnams SSB, Coniston Bluebird Bitter, Fuller's London Pride, Harvey’s Sussex Best Bitter, Shepherd Neame Master Brew Kentish Ale, Timothy Taylor Landlord,  Young’s Special"]
["11C - Strong Bitter",1.048,1.06,1.01,1.016,15.76,35.46,30,50,4.5999999999999996,6.2,8,18,1048,1060,1010,1016,"11C","Strong Bitter",1.5,2,{"$f":"VLOOKUP(A37,Feuil2!$A$1:$H$74,2,FALSE)","v":"50-150"},{"$f":"VLOOKUP(A37,Feuil2!$A$1:$H$74,3,FALSE)","v":"0-30"},{"$f":"VLOOKUP(A37,Feuil2!$A$1:$H$74,4,FALSE)","v":"40-120"},{"$f":"VLOOKUP(A37,Feuil2!$A$1:$H$74,5,FALSE)","v":"100-300"},{"$f":"VLOOKUP(A37,Feuil2!$A$1:$H$74,6,FALSE)","v":"50-100"},{"$f":"VLOOKUP(A37,Feuil2!$A$1:$H$74,7,FALSE)","v":"<100"},{"$f":"VLOOKUP(A37,Feuil2!$A$1:$H$74,8,FALSE)","v":"0-60 "},"British Bitter","Amber Ale","English Pale Ale","England",1010,"11C - Strong Bitter",1016,"An average-strength to moderately-strong British bitter ale. The balance may be fairly even between malt and hops to somewhat bitter. Drinkability is a critical component of the style. A rather broad style that allows for considerable interpretation by the brewer.","Hop aroma moderately-high to moderately-low, typically with a floral, earthy, resiny, and/or fruity character. Medium to medium-high malt aroma, optionally with a low to moderate caramel component. Medium-low to medium-high fruity esters. Generally no diacetyl, although very low levels are allowed. ","Light amber to deep copper color. Good to brilliant clarity. Low to moderate white to off-white head. A low head is acceptable when carbonation is also low.","Medium to medium-high bitterness with supporting malt flavors evident. The malt profile is typically bready, biscuity, nutty, or lightly toasty, and optionally has a moderately low to moderate caramel or toffee flavor. Hop flavor moderate to moderately high, typically with a floral, earthy, resiny, and/or fruity character. Hop bitterness and flavor should be noticeable, but should not totally dominate malt flavors. Moderately-low to high fruity esters. Optionally may have low amounts of alcohol. Medium-dry to dry finish. Generally no diacetyl, although very low levels are allowed.","Medium-light to medium-full body. Low to moderate carbonation, although bottled versions will be higher. Stronger versions may have a slight alcohol warmth but this character should not be too high.","In England today, “ESB” is a Fullers trademark, and no one thinks of it as a generic class of beer. It is a unique (but very well-known) beer that has a very strong, complex malt profile not found in other examples, often leading judges to overly penalize traditional English strong bitters. In America, ESB has been co-opted to describe a malty, bitter, reddish, standard-strength (for the US) British-type ale, and is a popular craft beer style. This may cause some judges to think of US brewpub ESBs as representative of this style. ","See comments in category introduction. Strong bitters can be seen as a higher-gravity version of best bitters (although not necessarily “more premium” since best bitters are traditionally the brewer’s finest product). British pale ales are generally considered a premium, export-strength pale, bitter beer that roughly approximates a strong bitter, although reformulated for bottling (including increasing carbonation levels). While modern British pale ale is considered a bottled bitter, historically the styles were different.","Pale ale, amber, and/or crystal malts, may use a touch of black malt for color adjustment. May use sugar adjuncts, corn or wheat. English finishing hops are most traditional, but any hops are fair game; if American hops are used, a light touch is required. Characterful British yeast. Burton versions use medium to high sulfate water, which can increase the perception of dryness and add a minerally or sulfury aroma and flavor.","More evident malt and hop flavors than in a special or best bitter, as well as more alcohol. Stronger versions may overlap somewhat with British strong ales, although strong bitters will tend to be paler and more bitter. More malt flavor (particularly caramel) and esters than an American Pale Ale, with different finishing hop character.","Bass Ale, Highland Orkney Blast, Samuel Smith’s Old Brewery Pale Ale, Shepherd Neame Bishop's Finger, Shepherd Neame Spitfire, West Berkshire Dr. Hexter’s Healer, Whitbread Pale Ale, Young’s Ram Rod"]
["12A - British Golden Ale",1.038,1.0529999999999999,1.006,1.012,3.94,11.82,20,45,3.8,5,2,6,1038,1053,1006,1012,"12A","British Golden Ale",1.5,2.2999999999999998,{"$f":"VLOOKUP(A38,Feuil2!$A$1:$H$74,2,FALSE)","v":{"$error":"#N/A"}},{"$f":"VLOOKUP(A38,Feuil2!$A$1:$H$74,3,FALSE)","v":{"$error":"#N/A"}},{"$f":"VLOOKUP(A38,Feuil2!$A$1:$H$74,4,FALSE)","v":{"$error":"#N/A"}},{"$f":"VLOOKUP(A38,Feuil2!$A$1:$H$74,5,FALSE)","v":{"$error":"#N/A"}},{"$f":"VLOOKUP(A38,Feuil2!$A$1:$H$74,6,FALSE)","v":{"$error":"#N/A"}},{"$f":"VLOOKUP(A38,Feuil2!$A$1:$H$74,7,FALSE)","v":{"$error":"#N/A"}},{"$f":"VLOOKUP(A38,Feuil2!$A$1:$H$74,8,FALSE)","v":{"$error":"#N/A"}},"Pale Commonwealth Beer","Pale Ale","Pale Ales","England",1006,"12A - British Golden Ale",1012,"A hop-forward, average-strength to moderately-strong pale bitter. Drinkability and a refreshing quality are critical components of the style. ","Hop aroma is moderately low to moderately high, and can use any variety of hops – floral, herbal, or earthy English hops and citrusy American hops are most common. Frequently a single hop varietal will be showcased. Little to no malt aroma; no caramel. Medium-low to low fruity aroma from the hops rather than esters. Little to no diacetyl.","Straw to golden in color. Good to brilliant clarity. Low to moderate white head. A low head is acceptable when carbonation is also low.","Medium to medium-high bitterness. Hop flavor is moderate to moderately high of any hop variety, although citrus flavors are increasingly common. Medium-low to low malt character, generally bready with perhaps a little biscuity flavor. Caramel flavors are typically absent. Little to no diacetyl. Hop bitterness and flavor should be pronounced. Moderately-low to low esters. Medium-dry to dry finish. Bitterness increases with alcohol level, but is always balanced.","Light to medium body. Low to moderate carbonation on draught, although bottled commercial versions will be higher. Stronger versions may have a slight alcohol warmth, but this character should not be too high.","Well-hopped, quenching beer with an emphasis on showcasing hops. Served colder than traditional bitters, this style was originally positioned as a refreshing summer beer, but is now often brewed year-round. Although early on the beers were brewed with English hops, increasingly American citrus-flavored hops are used. Golden Ales are also called Golden Bitters, Summer Ales, or British Blonde Ales. Can be found in cask, keg, and bottle.","Modern golden ales were developed in England to take on strongly-marketed lagers. While it is difficult to identify the first, Hop Back's Summer Lightning, first brewed in 1986, is thought by many to have got the style off the ground.","Low-color pale or lager malt acting as a blank canvas for the hop character. May use sugar adjuncts, corn or wheat. English hops frequently used, although citrusy American varietals are becoming more common. Somewhat clean-fermenting British yeast.","More similar to an American Pale Ale than anything else, although it is often lower in alcohol and usually features British ingredients. Has no caramel and fewer esters compared to British bitters and pale ales. Dry as bitters but with less malt character to support the hops, giving a different balance. Often uses (and features) American hops, more so than most other modern British styles.","Crouch Vale Brewers Gold, Fuller's Discovery, Golden Hill Exmoor Gold, Hop Back Summer Lightning, Kelham Island Pale Rider, Morland Old Golden Hen, Oakham JHB"]
["12B - Australian Sparkling Ale",1.038,1.05,1.004,1.006,7.88,13.79,20,35,4.5,6,4,7,1038,1050,1004,1006,"12B","Australian Sparkling Ale",1.5,2.2999999999999998,{"$f":"VLOOKUP(A39,Feuil2!$A$1:$H$74,2,FALSE)","v":{"$error":"#N/A"}},{"$f":"VLOOKUP(A39,Feuil2!$A$1:$H$74,3,FALSE)","v":{"$error":"#N/A"}},{"$f":"VLOOKUP(A39,Feuil2!$A$1:$H$74,4,FALSE)","v":{"$error":"#N/A"}},{"$f":"VLOOKUP(A39,Feuil2!$A$1:$H$74,5,FALSE)","v":{"$error":"#N/A"}},{"$f":"VLOOKUP(A39,Feuil2!$A$1:$H$74,6,FALSE)","v":{"$error":"#N/A"}},{"$f":"VLOOKUP(A39,Feuil2!$A$1:$H$74,7,FALSE)","v":{"$error":"#N/A"}},{"$f":"VLOOKUP(A39,Feuil2!$A$1:$H$74,8,FALSE)","v":{"$error":"#N/A"}},"Pale Commonwealth Beer","Pale Ale","Pale Ales","Australian",1004,"12B - Australian Sparkling Ale",1006,"Smooth and balanced, all components merge together with similar intensities. Moderate flavors showcasing Australian ingredients. Large flavor dimension. Very drinkable, suited to a hot climate. Relies on yeast character.","Fairly soft, clean aroma with a balanced mix of esters, hops, malt, and yeast – all moderate to low in intensity. The esters are frequently pears and apples, possibly with a very light touch of banana (optional). The hops are earthy, herbaceous, or might show the characteristic iron-like Pride of Ringwood nose. The malt can range from neutral grainy to moderately sweet to lightly bready; no caramel should be evident. Very fresh examples can have a lightly yeasty, sulfury nose.","Deep yellow to light amber in color, often medium gold. Tall, frothy, persistent white head with tiny bubbles. Noticeable effervescence due to high carbonation. Brilliant clarity if decanted, but typically poured with yeast to have a cloudy appearance. Not typically cloudy unless yeast roused during the pour.","Medium to low rounded, grainy to bready malt flavor, initially mild to malty-sweet but a medium to medium-high bitterness rises mid-palate to balance the malt. Caramel flavors typically absent. Highly attenuated, giving a dry finish with lingering bitterness, although the body gives an impression of fullness. Medium to medium-high hop flavor, somewhat earthy and possibly herbal, resinous, peppery, or iron-like but not floral, lasting into aftertaste. Medium-high to medium-low esters, often pears and apples. Banana is optional, but should never dominate. May be lightly minerally or sulfury, especially if yeast is present. Should not be bland.","High to very high carbonation, giving mouth-filling bubbles and a crisp, spritzy carbonic bite. Medium to medium-full body, tending to the higher side if poured with yeast. Smooth but gassy. Stronger versions may have a light alcohol warmth, but lower alcohol versions will not. Very well-attenuated; should not have any residual sweetness.","Coopers has been making their flagship Sparkling Ale since 1862, although the formulation has changed over the years. Presently the beer will have brilliant clarity if decanted, but publicans often pour most of the beer into a glass then swirl the bottle and dump in all the yeast. In some bars, the bottle is rolled along the bar! When served on draught, the brewery instructs publicans to invert the keg to rouse the yeast. A cloudy appearance for the style seems to be a modern consumer preference. Always naturally carbonated, even in the keg. A present-use ale, best enjoyed fresh.","Brewing records show that the majority of Australian beer brewed in the 19th century was draught XXX (Mild) and porter. Ale in bottle was originally developed to compete with imported bottled pale ales from British breweries, such as Bass and Wm Younger’ Monk. By the early 20th century, bottled pale ale went out of fashion and “lighter” lager beers were in vogue. Many Australian Sparkling and Pale Ales were labeled as ales, but were actually bottom-fermented lagers with very similar grists to the ales that they replaced. Coopers of Adelaide, South Australia is the only surviving brewer producing the Sparkling Ale style.","Lightly kilned Australian 2-row pale malt, lager varieties may be used. Small amounts of crystal malt for color adjustment only. Modern examples use no adjuncts, cane sugar for priming only. Historical examples using 45% 2 row, 30% higher protein malt (6 row) would use around 25% sugar to dilute the nitrogen content. Traditionally used Australian hops, Cluster, and Goldings until replaced from mid-1960s by Pride of Ringwood. Highly attenuative Burton-type yeast (Australian-type strain typical). Variable water profile, typically with low carbonate and moderate sulfate.","Superficially similar to English Pale Ales, although much more highly carbonated, with less caramel, less late hops, and showcasing the signature yeast strain and hop variety. More bitter than IBUs might suggest due to high attenuation, low final gravity, and somewhat coarse hops. ","Coopers Original Pale Ale, Coopers Sparkling Ale"]
["12C - English IPA",1.05,1.075,1.01,1.018,11.82,27.58,40,60,5,7.5,6,14,1050,1075,1010,1018,"12C","English IPA",1.5,2.2999999999999998,{"$f":"VLOOKUP(A40,Feuil2!$A$1:$H$74,2,FALSE)","v":"50-150"},{"$f":"VLOOKUP(A40,Feuil2!$A$1:$H$74,3,FALSE)","v":"0-30"},{"$f":"VLOOKUP(A40,Feuil2!$A$1:$H$74,4,FALSE)","v":"40-120"},{"$f":"VLOOKUP(A40,Feuil2!$A$1:$H$74,5,FALSE)","v":"100-300"},{"$f":"VLOOKUP(A40,Feuil2!$A$1:$H$74,6,FALSE)","v":"50-100"},{"$f":"VLOOKUP(A40,Feuil2!$A$1:$H$74,7,FALSE)","v":"<100"},{"$f":"VLOOKUP(A40,Feuil2!$A$1:$H$74,8,FALSE)","v":"0-60 "},"Pale Commonwealth Beer","IPA","English Pale Ale","England",1010,"12C - English IPA",1018,"A hoppy, moderately-strong, very well-attenuated pale British ale with a dry finish and a hoppy aroma and flavor. Classic British ingredients provide the best flavor profile. ","A moderate to moderately-high hop aroma of floral, spicy-peppery or citrus-orange in nature is typical. A slightly grassy dry-hop aroma is acceptable, but not required. A moderately-low caramel-like or toasty malt presence is optional. Low to moderate fruitiness is acceptable. Some versions may have a sulfury note, although this character is not mandatory.","Color ranges from golden to deep amber, but most are fairly pale. Should be clear, although unfiltered dry-hopped versions may be a bit hazy. Moderate-sized, persistent head stand with off-white color.","Hop flavor is medium to high, with a moderate to assertive hop bitterness. The hop flavor should be similar to the aroma (floral, spicy-peppery, citrus-orange, and/or slightly grassy). Malt flavor should be medium-low to medium, and be somewhat bready, optionally with light to medium-light biscuit-like, toasty, toffee-like and/or caramelly aspects. Medium-low to medium fruitiness. Finish is medium-dry to very dry, and the bitterness may linger into the aftertaste but should not be harsh. The balance is toward the hops, but the malt should still be noticeable in support. If high sulfate water is used, a distinctively minerally, dry finish, some sulfur flavor, and a lingering bitterness are usually present. Some clean alcohol flavor can be noted in stronger versions. Oak is inappropriate in this style.","Smooth, medium-light to medium-bodied mouthfeel without hop-derived astringency, although moderate to medium-high carbonation can combine to render an overall dry sensation despite a supportive malt presence. A low, smooth alcohol warming can and should be sensed in stronger (but not all) versions.","The attributes of IPA that were important to its arrival in good condition in India were that it was very well-attenuated, and heavily hopped. Simply because this is how IPA was shipped, doesn’t mean that other beers such as Porter weren’t also sent to India, that IPA was invented to be sent to India, that IPA was more heavily hopped than other keeping beers, or that the alcohol level was unusual for the time. Many modern examples labeled IPA are quite weak in strength. According to CAMRA, “so-called IPAs with strengths of around 3.5% are not true to style.” English beer historian Martyn Cornell has commented that beers like this are “not really distinguishable from an ordinary bitter.” So we choose to agree with these sources for our guidelines rather than what some modern British breweries are calling an IPA; just be aware of these two main types of IPAs in the British market today.","Accounts of its origins vary, but most agree that what became later known as IPA was pale ale prepared for shipment to India in the late 1700s and early 1800s. George Hodgson of the Bow Brewery became well-known as an exporter of IPA during the early 1800s, and is the first name frequently mentioned with its popularity. As with all English beers with a long history, the popularity and formulation of the product changed over time. Burton breweries with their high-sulfate water were able to successfully brew IPA and began their domination of this market by the 1830s, around the time the name India Pale Ale was first used. Strength and popularity declined over time, and the style virtually disappeared in the second half of the 20th century. The name was often used to describe pale ales and bitters, not anything special (a trend that continues in some modern British examples). The style underwent a craft beer rediscovery in the 1980s, and is what is described in these guidelines. Modern examples are inspired by classic versions, but shouldn’t be assumed to have an unbroken lineage with the exact same profile. White Shield is probably the example with the longest lineage, tracing to the strong Burton IPAs of old and first brewed in 1829.","Pale ale malt. English hops are traditional, particularly as finishing hops. Attenuative British ale yeast. Refined sugar may be used in some versions. Some versions may show a sulfate character from Burton-type water, but this is not essential to the style.","Generally will have more finish hops and less fruitiness and/or caramel than British pale ales and bitters. Has less hop intensity and a more pronounced malt flavor than typical American versions.","Freeminer Trafalgar IPA, Fuller's Bengal Lancer IPA, Meantime India Pale Ale, Ridgeway IPA, Summit True Brit IPA, Thornbridge Jaipur, Worthington White Shield"]
["13A - Dark Mild",1.03,1.038,1.008,1.0129999999999999,23.64,49.25,10,25,3,3.8,12,25,1030,1038,1008,1013,"13A","Dark Mild",1.5,2,{"$f":"VLOOKUP(A41,Feuil2!$A$1:$H$74,2,FALSE)","v":"50-150"},{"$f":"VLOOKUP(A41,Feuil2!$A$1:$H$74,3,FALSE)","v":"0-30"},{"$f":"VLOOKUP(A41,Feuil2!$A$1:$H$74,4,FALSE)","v":"40-120"},{"$f":"VLOOKUP(A41,Feuil2!$A$1:$H$74,5,FALSE)","v":"100-200"},{"$f":"VLOOKUP(A41,Feuil2!$A$1:$H$74,6,FALSE)","v":"50-100"},{"$f":"VLOOKUP(A41,Feuil2!$A$1:$H$74,7,FALSE)","v":"<100"},{"$f":"VLOOKUP(A41,Feuil2!$A$1:$H$74,8,FALSE)","v":"0-60 "},"Brown British Beer","Brown Ale","English Mild","England",1008,"13A - Dark Mild",1013,"A dark, low-gravity, malt-focused British session ale readily suited to drinking in quantity. Refreshing, yet flavorful, with a wide range of dark malt or dark sugar expression.","Low to moderate malt aroma, and may have some fruitiness. The malt expression can take on a wide range of character, which can include caramel, toffee, grainy, toasted, nutty, chocolate, or lightly roasted. Little to no hop aroma, earthy or floral if present. Very low to no diacetyl.","Copper to dark brown or mahogany color. A few paler examples (medium amber to light brown) exist. Generally clear, although is traditionally unfiltered. Low to moderate off-white to tan head; retention may be poor.","Generally a malty beer, although may have a very wide range of malt- and yeast-based flavors (e.g., malty, sweet, caramel, toffee, toast, nutty, chocolate, coffee, roast, fruit, licorice, plum, raisin). Can finish sweet to dry. Versions with darker malts may have a dry, roasted finish. Low to moderate bitterness, enough to provide some balance but not enough to overpower the malt. Fruity esters moderate to none. Diacetyl and hop flavor low to none.","Light to medium body. Generally low to medium-low carbonation. Roast-based versions may have a light astringency. Sweeter versions may seem to have a rather full mouthfeel for the gravity.","Most are low-gravity session beers around 3.2%, although some versions may be made in the stronger (4%+) range for export, festivals, seasonal and/or special occasions. Generally served on cask; session-strength bottled versions don’t often travel well. A wide range of interpretations are possible. Pale versions exist, but these are even more rare than dark milds; these guidelines only describe the modern dark version.","Historically, ‘mild’ was simply an unaged beer, and could be used as an adjective to distinguish between aged or more highly hopped keeping beers. Modern milds trace their roots to the weaker X-type ales of the 1800s, although dark milds did not appear until the 20th century. In current usage, the term implies a lower-strength beer with less hop bitterness than bitters. The guidelines describe the modern British version. The term ‘mild’ is currently somewhat out of favor with consumers, and many breweries no longer use it. Increasingly rare. There is no historic connection or relationship between Mild and Porter.","Style Comparison: Some versions may seem like lower-gravity modern English porters. Much less sweet than London Brown Ale.","Characteristic Ingredients: Pale British base malts (often fairly dextrinous), crystal malt, dark malts or dark sugar adjuncts, may also include adjuncts such as flaked maize, and may be colored with brewer’s caramel. Characterful British ale yeast. Any type of hops, since their character is muted and rarely is noticeable.","Banks's Mild, Cain's Dark Mild, Highgate Dark Mild, Brain’s Dark, Moorhouse Black Cat, Rudgate Ruby Mild, Theakston Traditional Mild"]
["13B - British Brown Ale",1.04,1.052,1.008,1.0129999999999999,23.64,43.339999999999996,20,30,4.2,5.4,12,22,1040,1052,1008,1013,"13B","British Brown Ale",1.5,2,{"$f":"VLOOKUP(A42,Feuil2!$A$1:$H$74,2,FALSE)","v":"50-75"},{"$f":"VLOOKUP(A42,Feuil2!$A$1:$H$74,3,FALSE)","v":"0-30"},{"$f":"VLOOKUP(A42,Feuil2!$A$1:$H$74,4,FALSE)","v":"80-150"},{"$f":"VLOOKUP(A42,Feuil2!$A$1:$H$74,5,FALSE)","v":"50-150"},{"$f":"VLOOKUP(A42,Feuil2!$A$1:$H$74,6,FALSE)","v":"50-100"},{"$f":"VLOOKUP(A42,Feuil2!$A$1:$H$74,7,FALSE)","v":"<100"},{"$f":"VLOOKUP(A42,Feuil2!$A$1:$H$74,8,FALSE)","v":"30-90"},"Brown British Beer","Brown Ale",null,"England",1008,"13B - British Brown Ale",1013,"A malty, brown caramel-centric British ale without the roasted flavors of a Porter. ","Light, sweet malt aroma with toffee, nutty, or light chocolate notes, and a light to heavy caramel quality. A light but appealing floral or earthy hop aroma may also be noticed. A light fruity aroma may be evident, but should not dominate. ","Dark amber to dark reddish-brown color. Clear. Low to moderate off-white to light tan head.","Gentle to moderate malt sweetness, with a light to heavy caramel character and a medium to dry finish. Malt may also have a nutty, toasted, biscuity, toffee, or light chocolate character. Medium to medium-low bitterness. Malt-hop balance ranges from even to malt-focused; hop flavor low to none (floral or earthy qualities). Low to moderate fruity esters can be present.","Medium-light to medium body. Medium to medium-high carbonation.","A wide-ranging category with different interpretations possible, ranging from lighter-colored to hoppy to deeper, darker, and caramel-focused; however, none of the versions have strongly roasted flavors. A stronger Double Brown Ale was more popular in the past, but is very hard to find now. While London Brown Ales are marketed using the name Brown Ale, we list those as a different judging style due to the significant difference in balance (especially sweetness) and alcohol strength; that doesn’t mean that they aren’t in the same family, though.","Brown ale has a long history in Great Britain, although several different types of products used that name at various times. Modern brown ale is a 20th century creation as a bottled product; it is not the same as historical products of the same name. A wide range of gravities were brewed, but modern brown ales are generally of the stronger (by current UK standards) interpretation. This style is based on the modern stronger British brown ales, not historical versions or the sweeter London Brown Ale. Predominately but not exclusively a bottled product currently.","British mild ale or pale ale malt base with caramel malts. May also have small amounts darker malts (e.g., chocolate) to provide color and the nutty character. English hop varieties are most authentic. ","More malty balance than British Bitters, with more malt flavors from darker grains. Stronger than a Dark Mild. Less roast than an English Porter. Stronger and much less sweet than London Brown Ale.","Maxim Double Maxim, Newcastle Brown Ale, Riggwelter Yorkshire Ale, Samuel Smith’s Nut Brown Ale, Wychwood Hobgoblin"]
["13C - English Porter",1.04,1.052,1.008,1.014,39.4,59.1,18,35,4,5.4,20,30,1040,1052,1008,1014,"13C","English Porter",1.7,2.2999999999999998,{"$f":"VLOOKUP(A43,Feuil2!$A$1:$H$74,2,FALSE)","v":"50-75"},{"$f":"VLOOKUP(A43,Feuil2!$A$1:$H$74,3,FALSE)","v":"0-30"},{"$f":"VLOOKUP(A43,Feuil2!$A$1:$H$74,4,FALSE)","v":"80-150"},{"$f":"VLOOKUP(A43,Feuil2!$A$1:$H$74,5,FALSE)","v":"50-150"},{"$f":"VLOOKUP(A43,Feuil2!$A$1:$H$74,6,FALSE)","v":"50-100"},{"$f":"VLOOKUP(A43,Feuil2!$A$1:$H$74,7,FALSE)","v":"<100"},{"$f":"VLOOKUP(A43,Feuil2!$A$1:$H$74,8,FALSE)","v":"30-90"},"Brown British Beer","Porter","Porter","England",1008,"13C - English Porter",1014,"A moderate-strength brown beer with a restrained roasty character and bitterness. May have a range of roasted flavors, generally without burnt qualities, and often has a chocolate-caramel-malty profile.","Moderate to moderately low bready, biscuity, and toasty malt aroma with mild roastiness, and may have a chocolate quality. May also show some non-roasted malt character in support (caramelly, nutty, toffee-like and/or sweet). May have up to a moderate level of floral or earthy hops. Fruity esters moderate to none. Diacetyl low to none.","Light brown to dark brown in color, often with ruby highlights when held up to light. Good clarity, although may approach being opaque. Moderate off-white to light tan head with good to fair retention.","Moderate bready, biscuity, and toasty malt flavor includes a mild to moderate roastiness (frequently with a chocolate character) and often a significant caramel, nutty, and/or toffee character. May have other secondary flavors such as coffee, licorice, biscuits or toast in support. Should not have a significant burnt or harsh roasted flavor, although small amounts may contribute a bitter chocolate complexity. Earthy or floral hop flavor moderate to none. Medium-low to medium hop bitterness will vary the balance from slightly malty to slightly bitter. Usually fairly well-attenuated, although can be somewhat sweet. Diacetyl moderately-low to none. Moderate to low fruity esters.","Medium-light to medium body. Moderately-low to moderately-high carbonation. Light to moderate creamy texture.","This style description describes the modern version of English porter, not every possible variation over time in every region where it existed. Historical re-creations should be entered in the Historical style category, with an appropriate description describing the profile of the beer. Modern craft examples in the UK are bigger and hoppier.","Originating in London around 300 years ago, porter evolved from earlier sweet, Brown Beer popular at the time. Evolved many times with various technological and ingredient developments and consumer preferences driving these changes. Became a highly-popular, widely-exported style in the 1800s before declining around WWI and disappearing in the 1950s. It was re-introduced in the mid-1970s with the start of the craft beer era. The name is said to have been derived from its popularity with the London working class performing various load-carrying tasks of the day. Parent of various regional interpretations over time, and a predecessor to all stouts (which were originally called “stout porters”). There is no historic connection or relationship between Mild and Porter.","Grists vary, but something producing a dark color is always involved. Chocolate or other dark-roasted malts, caramel malt, brewing sugars, and the like are common. London-type porters often use brown malt as a characteristic flavor. ","Differs from an American Porter in that it usually has softer, sweeter and more caramelly flavors, lower gravities, and usually less alcohol; the American Porter will also typically have more of a hop character. More substance and roast than a British Brown Ale. Higher in gravity than a dark mild.","Burton Bridge Burton Porter, Fuller's London Porter, Nethergate Old Growler Porter, RCH Old Slug Porter, Samuel Smith Taddy Porter","Simply called “Porter” in Britain, the name “English Porter” is used to differentiate it from other porters described in these guidelines. "]
["14A - Scottish Light",1.03,1.0349999999999999,1.01,1.0129999999999999,33.49,43.339999999999996,10,20,2.5,3.2,17,22,1030,1035,1010,1013,"14A","Scottish Light",1.5,2.2999999999999998,{"$f":"VLOOKUP(A44,Feuil2!$A$1:$H$74,2,FALSE)","v":"50-150"},{"$f":"VLOOKUP(A44,Feuil2!$A$1:$H$74,3,FALSE)","v":"0-30"},{"$f":"VLOOKUP(A44,Feuil2!$A$1:$H$74,4,FALSE)","v":"40-120"},{"$f":"VLOOKUP(A44,Feuil2!$A$1:$H$74,5,FALSE)","v":"100-200"},{"$f":"VLOOKUP(A44,Feuil2!$A$1:$H$74,6,FALSE)","v":"50-100"},{"$f":"VLOOKUP(A44,Feuil2!$A$1:$H$74,7,FALSE)","v":"<100"},{"$f":"VLOOKUP(A44,Feuil2!$A$1:$H$74,8,FALSE)","v":"0-60 "},"Scottish Ale","Amber Ale",null,"Scotland",1010,"14A - Scottish Light",1013,"A malt-focused, generally caramelly beer with perhaps a few esters and occasionally a butterscotch aftertaste. Hops only to balance and support the malt. The malt character can range from dry and grainy to rich, toasty, and caramelly, but is never roasty and especially never has a peat smoke character. Traditionally the darkest of the Scottish ales, sometimes nearly black but lacking any burnt, overtly roasted character.","Low to medium maltiness, often with flavors of toasted breadcrumbs, lady fingers, and English biscuits. Low to medium caramel and low butterscotch is allowable. Light pome fruitiness in best examples. May have low traditional English hop aroma (earthy, floral, orange-citrus, spicy, etc.). Peat smoke is inappropriate.","Pale copper to very dark brown. Clear. Low to moderate, creamy off-white.","Entirely malt-focused, with flavors ranging from pale, bready malt with caramel overtones to rich-toasty malt with roasted accents (but never roasty) or a combination thereof. Fruity esters are not required but add depth yet are never high. Hop bitterness to balance the malt. No to low hop flavor is also allowed and should of traditional English character (earthy, floral, orange-citrus, spicy, etc.). Finish ranges from rich and malty to dry and grainy. A subtle butterscotch character is acceptable; however, burnt sugars are not. The malt-hop balance tilts toward malt. Peat smoke is inappropriate.","Medium-low to medium body. Low to moderate carbonation. Can be relatively rich and creamy to dry and grainy.","Malt-focused ales that gain the vast majority of their character from specialty malts, never the process. Burning malt or wort sugars via ‘kettle caramelization’ is not traditional nor is any blatantly ‘butterscotch’ character. Most frequently a draught product. Smoke character is inappropriate as any found traditionally would have come from the peat in the source water. Scottish ales with smoke character should be entered as a Classic Style Smoked Beer.",null,"Originally used Scottish pale malt, grits or flaked maize, and brewers caramel for color. Later adapted to use additional ingredients, such as amber and brown malts, crystal and wheat malts, and roasted grains or dark sugars for color but not for the ‘roasty’ flavor. Sugar adjuncts are traditional. Clean or slightly fruity yeast. Peat-smoked malt is inauthentic and inappropriate.","Similar character to a Wee Heavy, but much smaller. Similar in color to a Dark Mild, but a little weaker in strength.","McEwan's 60"]
["14B - Scottish Heavy",1.0349999999999999,1.04,1.01,1.0149999999999999,25.61,43.339999999999996,10,20,3.2,3.9,13,22,1035,1040,1010,1015,"14B","Scottish Heavy",1.5,2.2999999999999998,{"$f":"VLOOKUP(A45,Feuil2!$A$1:$H$74,2,FALSE)","v":"50-150"},{"$f":"VLOOKUP(A45,Feuil2!$A$1:$H$74,3,FALSE)","v":"0-30"},{"$f":"VLOOKUP(A45,Feuil2!$A$1:$H$74,4,FALSE)","v":"40-120"},{"$f":"VLOOKUP(A45,Feuil2!$A$1:$H$74,5,FALSE)","v":"100-200"},{"$f":"VLOOKUP(A45,Feuil2!$A$1:$H$74,6,FALSE)","v":"50-100"},{"$f":"VLOOKUP(A45,Feuil2!$A$1:$H$74,7,FALSE)","v":"<100"},{"$f":"VLOOKUP(A45,Feuil2!$A$1:$H$74,8,FALSE)","v":"0-60 "},"Scottish Ale","Amber Ale",null,"Scotland",1010,"14B - Scottish Heavy",1015,"A malt-focused, generally caramelly beer with perhaps a few esters and occasionally a butterscotch aftertaste. Hops only to balance and support the malt. The malt character can range from dry and grainy to rich, toasty, and caramelly, but is never roasty and especially never has a peat smoke character.","Low to medium maltiness, often with flavors of toasted breadcrumbs, lady fingers, and English biscuits. Low to medium caramel and low butterscotch is allowable. Light pome fruitiness in best examples. May have low traditional English hop aroma (earthy, floral, orange-citrus, spicy, etc.). Peat smoke is inappropriate.","Pale copper to very dark brown. Clear. Low to moderate, creamy off-white.","Entirely malt-focused, with flavors ranging from pale, bready malt with caramel overtones to rich-toasty malt with roasted accents (but never roasty) or a combination thereof. Fruity esters are not required but add depth yet are never high. Hop bitterness to balance the malt. No to low hop flavor is also allowed and should of traditional English character (earthy, floral, orange-citrus, spicy, etc.). Finish ranges from rich and malty to dry and grainy. A subtle butterscotch character is acceptable; however, burnt sugars are not. The malt-hop balance tilts toward malt. Peat smoke is inappropriate.","Medium-low to medium body. Low to moderate carbonation. Can be relatively rich and creamy to dry and grainy. ","Malt-focused ales that gain the vast majority of their character from specialty malts, never the process. Burning malt or wort sugars via ‘kettle caramelization’ is not traditional nor is any blatantly ‘butterscotch’ character. Most frequently a draught product. Smoke character is inappropriate as any found traditionally would have come from the peat in the source water. Scottish ales with smoke character should be entered as a Classic Style Smoked Beer.",null,"Originally used Scottish pale malt, grits or flaked maize, and brewers caramel for color. Later adapted to use additional ingredients, such as amber and brown malts, crystal and wheat malts, and roasted grains or dark sugars for color but not for the ‘roasty’ flavor. Sugar adjuncts are traditional. Clean or slightly fruity yeast. Peat-smoked malt is inauthentic and inappropriate.","Similar character to a Wee Heavy, but much smaller.","Broughton Greenmantle Ale, Caledonia Smooth, McEwan's 70, Orkney Raven Ale, Tennent’s Special Ale"]
["14C - Scottish Export",1.04,1.06,1.01,1.016,25.61,43.339999999999996,15,30,3.9,6,13,22,1040,1060,1010,1016,"14C","Scottish Export",1.5,2.2999999999999998,{"$f":"VLOOKUP(A46,Feuil2!$A$1:$H$74,2,FALSE)","v":"50-150"},{"$f":"VLOOKUP(A46,Feuil2!$A$1:$H$74,3,FALSE)","v":"0-30"},{"$f":"VLOOKUP(A46,Feuil2!$A$1:$H$74,4,FALSE)","v":"40-120"},{"$f":"VLOOKUP(A46,Feuil2!$A$1:$H$74,5,FALSE)","v":"100-200"},{"$f":"VLOOKUP(A46,Feuil2!$A$1:$H$74,6,FALSE)","v":"50-100"},{"$f":"VLOOKUP(A46,Feuil2!$A$1:$H$74,7,FALSE)","v":"<100"},{"$f":"VLOOKUP(A46,Feuil2!$A$1:$H$74,8,FALSE)","v":"0-60 "},"Scottish Ale","Amber Ale",null,"Scotland",1010,"14C - Scottish Export",1016,"A malt-focused, generally caramelly beer with perhaps a few esters and occasionally a butterscotch aftertaste. Hops only to balance and support the malt. The malt character can range from dry and grainy to rich, toasty, and caramelly, but is never roasty and especially never has a peat smoke character.","Low to medium maltiness, often with flavors of toasted breadcrumbs, lady fingers, and English biscuits. Low to medium caramel and low butterscotch is allowable. Light pome fruitiness in best examples. May have low traditional English hop aroma (earthy, floral, orange-citrus, spicy, etc.). Peat smoke is inappropriate.","Pale copper to very dark brown. Clear. Low to moderate, creamy off-white.","Entirely malt-focused, with flavors ranging from pale, bready malt with caramel overtones to rich-toasty malt with roasted accents (but never roasty) or a combination thereof. Fruity esters are not required but add depth yet are never high. Hop bitterness to balance the malt. No to low hop flavor is also allowed and should of traditional English character (earthy, floral, orange-citrus, spicy, etc.). Finish ranges from rich and malty to dry and grainy. A subtle butterscotch character is acceptable; however, burnt sugars are not. The malt-hop balance tilts toward malt. Peat smoke is inappropriate.","Medium-low to medium body. Low to moderate carbonation. Can be relatively rich and creamy to dry and grainy. ","Malt-focused ales that gain the vast majority of their character from specialty malts, never the process. Burning malt or wort sugars via ‘kettle caramelization’ is not traditional nor is any blatantly ‘butterscotch’ character. Most frequently a draught product. Smoke character is inappropriate as any found traditionally would have come from the peat in the source water. Scottish ales with smoke character should be entered as a Classic Style Smoked Beer.",null,"Originally used Scottish pale malt, grits or flaked maize, and brewers caramel for color. Later adapted to use additional ingredients, such as amber and brown malts, crystal and wheat malts, and roasted grains or dark sugars for color but not for the ‘roasty’ flavor. Sugar adjuncts are traditional. Clean or slightly fruity yeast. Peat-smoked malt is inauthentic and inappropriate.","Similar character to a Wee Heavy, but much smaller.","Belhaven Scottish Ale, Broughton Exciseman’s Ale, Orkney Dark Island, Pelican MacPelican’s Scottish Style Ale, Weasel Boy Plaid Ferret Scottish Ale"]
["15A - Irish Red Ale",1.036,1.046,1.01,1.014,17.73,27.58,18,28,3.8,5,9,14,1036,1046,1010,1014,"15A","Irish Red Ale",1.5,2.2999999999999998,{"$f":"VLOOKUP(A47,Feuil2!$A$1:$H$74,2,FALSE)","v":"50-150"},{"$f":"VLOOKUP(A47,Feuil2!$A$1:$H$74,3,FALSE)","v":"0-30"},{"$f":"VLOOKUP(A47,Feuil2!$A$1:$H$74,4,FALSE)","v":"40-120"},{"$f":"VLOOKUP(A47,Feuil2!$A$1:$H$74,5,FALSE)","v":"100-300"},{"$f":"VLOOKUP(A47,Feuil2!$A$1:$H$74,6,FALSE)","v":"50-100"},{"$f":"VLOOKUP(A47,Feuil2!$A$1:$H$74,7,FALSE)","v":"<100"},{"$f":"VLOOKUP(A47,Feuil2!$A$1:$H$74,8,FALSE)","v":"0-60 "},"Irish Beer","Amber Ale","Pale Ales","Ireland",1010,"15A - Irish Red Ale",1014,"An easy-drinking pint, often with subtle flavors. Slightly malty in the balance sometimes with an initial soft toffee/caramel sweetness, a slightly grainy-biscuity palate, and a touch of roasted dryness in the finish. Some versions can emphasize the caramel and sweetness more, while others will favor the grainy palate and roasted dryness.","Low to moderate malt aroma, either neutral-grainy or with a lightly caramelly-toasty-toffee character. May have a very light buttery character (although this is not required). Hop aroma is low earthy or floral to none (usually not present). Quite clean.","Medium amber to medium reddish-copper color. Clear. Low off-white to tan colored head, average persistence.","Moderate to very little caramel malt flavor and sweetness, rarely with a light buttered toast or toffee-like quality. The palate often is fairly neutral and grainy, or can take on a lightly toasty or biscuity note as it finishes with a light taste of roasted grain, which lends a characteristic dryness to the finish. A light earthy or floral hop flavor is optional. Medium to medium-low hop bitterness. Medium-dry to dry finish. Clean and smooth. Little to no esters. The balance tends to be slightly towards the malt, although light use of roasted grains may increase the perception of bitterness slightly.","Medium-light to medium body, although examples containing low levels of diacetyl may have a slightly slick mouthfeel (not required). Moderate carbonation. Smooth. Moderately attenuated.","Several variations exist within the style, which causes the guidelines to be somewhat broad to accommodate them. Traditional Irish examples are relatively low in hops, are grainy with a slight roast dryness in the finish, fairly neutral in general. Modern export Irish examples are more caramelly and sweet, and might have more esters. American craft versions are often more alcoholic versions of the Irish export examples. An emerging Irish craft beer scene is exploring more bitter versions of traditional examples. Finally, there are some commercial examples that sound Irish but are essentially International Amber Lagers, with sweetish palates and little bitterness. These guidelines are written around the traditional Irish examples, with slight extensions for export Irish versions and modern craft Irish versions.","While Ireland has a long ale brewing heritage, the modern Irish Red Ale style is essentially an adaptation or interpretation of the popular English Bitter style with less hopping and a bit of roast to add color and dryness. Rediscovered as a craft beer style in Ireland, today it is an essential part of most brewery lineups, along with a pale ale and a stout.","Generally has a bit of roasted barley or black malt to provide reddish color and dry roasted finish. Pale base malt. Caramel malts were historically imported and more expensive, so not all brewers would use them. ","A less-bitter and hoppy Irish equivalent to an English Bitter, with a dryish finish due to roasted barley. More attenuated with less caramel flavor and body than equivalent-strength Scottish ales.","Caffrey’s Irish Ale, Franciscan Well Rebel Red, Kilkenny Irish Beer, O’Hara’s Irish Red Ale, Porterhouse Red Ale, Samuel Adams Irish Red, Smithwick’s Irish Ale"]
["15B - Irish Stout",1.036,1.044,1.0069999999999999,1.0109999999999999,49.25,78.8,25,45,4,4.5,25,40,1036,1044,1007,1011,"15B","Irish Stout",1.5,2.2999999999999998,{"$f":"VLOOKUP(A48,Feuil2!$A$1:$H$74,2,FALSE)","v":"50-75"},{"$f":"VLOOKUP(A48,Feuil2!$A$1:$H$74,3,FALSE)","v":"0-30"},{"$f":"VLOOKUP(A48,Feuil2!$A$1:$H$74,4,FALSE)","v":"80-150"},{"$f":"VLOOKUP(A48,Feuil2!$A$1:$H$74,5,FALSE)","v":"50-150"},{"$f":"VLOOKUP(A48,Feuil2!$A$1:$H$74,6,FALSE)","v":"50-100"},{"$f":"VLOOKUP(A48,Feuil2!$A$1:$H$74,7,FALSE)","v":"<100"},{"$f":"VLOOKUP(A48,Feuil2!$A$1:$H$74,8,FALSE)","v":"30-90"},"Irish Beer","Stout","Irish Stout","Ireland",1007,"15B - Irish Stout",1011,"A black beer with a pronounced roasted flavor, often similar to coffee. The balance can range from fairly even to quite bitter, with the more balanced versions having a little malty sweetness and the bitter versions being quite dry. Draught versions typically are creamy from a nitro pour, but bottled versions will not have this dispense-derived character. The roasted flavor can be dry and coffee-like to somewhat chocolaty. ","Moderate coffee-like aroma typically dominates; may have slight dark chocolate, cocoa and/or roasted grain secondary notes. Esters medium-low to none. Hop aroma low to none, may be lightly earthy or floral, but is typically absent.","Jet black to very deep brown with garnet highlights in color. According to Guinness, “Guinness beer may appear black, but it is actually a very dark shade of ruby.” Opaque. A thick, creamy, long-lasting, tan- to brown-colored head is characteristic when served on nitro, but don’t expect the tight, creamy head on a bottled beer. ","Moderate roasted grain or malt flavor with a medium to high hop bitterness. The finish can be dry and coffee-like to moderately balanced with a touch of caramel or malty sweetness. Typically has coffee-like flavors, but also may have a bittersweet or unsweetened chocolate character in the palate, lasting into the finish. Balancing factors may include some creaminess, medium-low to no fruitiness, and medium to no hop flavor (often earthy). The level of bitterness is somewhat variable, as is the roasted character and the dryness of the finish; allow for interpretation by brewers.","Medium-light to medium-full body, with a somewhat creamy character (particularly when served with a nitro pour). Low to moderate carbonation. For the high hop bitterness and significant proportion of dark grains present, this beer is remarkably smooth. May have a light astringency from the roasted grains, although harshness is undesirable.","When a brewery offered a stout and a porter, the stout was always the stronger beer (it was originally called a “Stout Porter”). Modern versions are brewed from a lower OG and no longer necessarily reflect a higher strength than porters. This is typically a draught product today; bottled versions are typically brewed from a higher OG and are usually called Extra Stouts. Regional differences exist in Ireland, similar to variability in English Bitters. Dublin-type stouts use roasted barley, are more bitter, and are drier. Cork-type stouts are sweeter, less bitter, and have flavors from chocolate and specialty malts. Commercial examples of this style are almost always associated with a nitro pour. Do not expect traditional bottle-conditioned beers to have the full, creamy texture or very long-lasting head traditionally associated with nitrogen dispense. ","The style evolved from attempts to capitalize on the success of London porters, but originally reflected a fuller, creamier, more “stout” body and strength. Guinness began brewing only porter in 1799, and a “stouter kind of porter” around 1810. Irish stout diverged from London single stout (or simply porter) in the late 1800s, with an emphasis on darker malts. Guinness was among the first breweries to use black patent malt for porters and stouts in the 1820s. Guinness began using roasted barley after WWII, while London brewers continued to use brown malt. Guinness started using flaked barley in the 1950s, also increasing attenuation greatly. Guinness Draught was launched as a brand in 1959. Draught cans and bottles were developed in the late 1980s and 1990s. ","Guinness is made using roasted barley, flaked barley, and pale malt, but other breweries don’t necessarily use roasted barley; they can use chocolate or other dark and specialty malts. Whatever combination of malts or grains is used, the resulting product should be black. Cork-type stouts are perhaps closer to historical London-type stouts in composition with a varied grist not dominated by roasted barley.","Lower strength than an Irish Extra Stout, but with similar flavors. Darker in color (black) than an English porter (brown).","Beamish Irish Stout, Guinness Draught, Harpoon Boston Irish Stout, Murphy's Irish Stout, O’Hara’s Irish Stout, Porterhouse Wrasslers 4X"]
["15C - Irish Extra Stout",1.052,1.0620000000000001,1.01,1.014,49.25,78.8,35,50,5.5,6.5,25,40,1052,1062,1010,1014,"15C","Irish Extra Stout",1.7,2.2999999999999998,{"$f":"VLOOKUP(A49,Feuil2!$A$1:$H$74,2,FALSE)","v":{"$error":"#N/A"}},{"$f":"VLOOKUP(A49,Feuil2!$A$1:$H$74,3,FALSE)","v":{"$error":"#N/A"}},{"$f":"VLOOKUP(A49,Feuil2!$A$1:$H$74,4,FALSE)","v":{"$error":"#N/A"}},{"$f":"VLOOKUP(A49,Feuil2!$A$1:$H$74,5,FALSE)","v":{"$error":"#N/A"}},{"$f":"VLOOKUP(A49,Feuil2!$A$1:$H$74,6,FALSE)","v":{"$error":"#N/A"}},{"$f":"VLOOKUP(A49,Feuil2!$A$1:$H$74,7,FALSE)","v":{"$error":"#N/A"}},{"$f":"VLOOKUP(A49,Feuil2!$A$1:$H$74,8,FALSE)","v":{"$error":"#N/A"}},"Irish Beer","Stout","Irish Stout","Ireland",1010,"15C - Irish Extra Stout",1014,"A fuller-bodied black beer with a pronounced roasted flavor, often similar to coffee and dark chocolate with some malty complexity. The balance can range from moderately bittersweet to bitter, with the more balanced versions having up to moderate malty richness and the bitter versions being quite dry.","Moderate to moderately high coffee-like aroma, often with slight dark chocolate, cocoa, biscuit, vanilla and/or roasted grain secondary notes. Esters medium-low to none. Hop aroma low to none, may be lightly earthy or spicy, but is typically absent. Malt and roast dominate the aroma.","Jet black. Opaque. A thick, creamy, tan head is characteristic. ","Moderate to moderately high dark-roasted grain or malt flavor with a medium to medium-high hop bitterness. The finish can be dry and coffee-like to moderately balanced with up to moderate caramel or malty sweetness. Typically has roasted coffee-like flavors, but also often has a dark chocolate character in the palate, lasting into the finish. Background mocha, biscuit, or vanilla flavors are often present and add complexity. Medium-low to no fruitiness. Medium to no hop flavor (often earthy or spicy). The level of bitterness is somewhat variable, as is the roasted character and the dryness of the finish; allow for interpretation by brewers.","Medium-full to full body, with a somewhat creamy character. Moderate carbonation. Very smooth. May have a light astringency from the roasted grains, although harshness is undesirable. A slightly warming character may be detected.","Traditionally a bottled product. Consumers expect a stout to always have a black color; the flavor intensity from whatever made it black is what consumers expect in their beer. Not all breweries make a dry, roasty version typical of Guinness; a more balanced and chocolaty version is equally acceptable. ","Same roots as Irish stout, but as a stronger product. Guinness Extra Stout (Extra Superior Porter, later Double Stout) was first brewed in 1821, and was primarily a bottled product. Described by Guinness as a “more full-bodied beer with a deeper characteristic roasted bitterness and a rich, mature texture. Of all the types of Guinness available today, this is the closest to the porter originally brewed by Arthur Guinness.” Note that in modern times, Guinness Extra Stout has different strengths in different regions; the European version is around 4.2% and fits in the Irish Stout style.","Similar to Irish Stout.","Midway between an Irish Stout and a Foreign Extra Stout in strength and flavor intensity, although with a similar balance. More body, richness, and often malt complexity than an Irish Stout. Black in color, not brown like a porter.","Guinness Extra Stout (US version), O’Hara’s Leann Folláin, Sheaf Stout"]
["16A - Sweet Stout",1.044,1.06,1.012,1.024,59.1,78.8,20,40,4,6,30,40,1044,1060,1012,1024,"16A","Sweet Stout",1.7,2.2999999999999998,{"$f":"VLOOKUP(A50,Feuil2!$A$1:$H$74,2,FALSE)","v":"50-75"},{"$f":"VLOOKUP(A50,Feuil2!$A$1:$H$74,3,FALSE)","v":"0-30"},{"$f":"VLOOKUP(A50,Feuil2!$A$1:$H$74,4,FALSE)","v":"80-160"},{"$f":"VLOOKUP(A50,Feuil2!$A$1:$H$74,5,FALSE)","v":"50-150"},{"$f":"VLOOKUP(A50,Feuil2!$A$1:$H$74,6,FALSE)","v":"50-150"},{"$f":"VLOOKUP(A50,Feuil2!$A$1:$H$74,7,FALSE)","v":"<100"},{"$f":"VLOOKUP(A50,Feuil2!$A$1:$H$74,8,FALSE)","v":"60 - 120"},"Dark British Beer","Stout","English Stout","England",1012,"16A - Sweet Stout",1024,"A very dark, sweet, full-bodied, slightly roasty ale that can suggest coffee-and-cream, or sweetened espresso.","Mild roasted grain aroma, sometimes with coffee and/or chocolate notes. An impression of cream-like sweetness often exists. Fruitiness can be low to moderately high. Diacetyl low to none. Hop aroma low to none, with floral or earthy notes.","Very dark brown to black in color. Can be opaque (if not, it should be clear). Creamy tan to brown head.","Dark roasted grain/malt impression with coffee and/or chocolate flavors dominate the palate. Hop bitterness is moderate. Medium to high sweetness provides a counterpoint to the roasted character and hop bitterness, and lasts into the finish. Low to moderate fruity esters. Diacetyl low to none. The balance between dark grains/malts and sweetness can vary, from quite sweet to moderately dry and somewhat roasty.","Medium-full to full-bodied and creamy. Low to moderate carbonation. High residual sweetness from unfermented sugars enhances the full-tasting mouthfeel.","Gravities are low in England, higher in exported and US products. Variations exist, with the level of residual sweetness, the intensity of the roast character, and the balance between the two being the variables most subject to interpretation. Some versions in England are very sweet (low attenuation) and also low in ABV (Tennent’s Sweetheart Stout is 2%), but is an outlier compared to the other examples. These guidelines mostly describe the higher gravity, more balanced, export versions rather than the low alcohol, very sweet versions that many find quite difficult to drink.","An English style of stout developed in the early 1900s. Historically known as “Milk” or “Cream” stouts, legally this designation is no longer permitted in England (but is acceptable elsewhere). The “milk” name is derived from the use of lactose, or milk sugar, as a sweetener. Originally marketed as a tonic for invalids and nursing mothers.","The sweetness in most Sweet Stouts comes from a lower bitterness level than most other stouts and a high percentage of unfermentable dextrins. Lactose, an unfermentable sugar, is frequently added to provide additional residual sweetness. Base of pale malt, and may use roasted barley, black malt, chocolate malt, crystal malt, and adjuncts such as maize or brewing sugars.","Much sweeter and less bitter than other stouts (except the stronger tropical stout). The roast character is mild, not burnt like other stouts. Somewhat similar in balance to oatmeal stouts, albeit with more sweetness.","Bristol Beer Factory Milk Stout, Left Hand Milk Stout, Lancaster Milk Stout, Mackeson's XXX Stout, Marston’s Oyster Stout, Samuel Adams Cream Stout"]
["16B - Oatmeal Stout",1.0449999999999999,1.0649999999999999,1.01,1.018,43.339999999999996,78.8,25,40,4.2,5.9,22,40,1045,1065,1010,1018,"16B","Oatmeal Stout",1.7,2.2999999999999998,{"$f":"VLOOKUP(A51,Feuil2!$A$1:$H$74,2,FALSE)","v":"50-75"},{"$f":"VLOOKUP(A51,Feuil2!$A$1:$H$74,3,FALSE)","v":"0-30"},{"$f":"VLOOKUP(A51,Feuil2!$A$1:$H$74,4,FALSE)","v":"80-160"},{"$f":"VLOOKUP(A51,Feuil2!$A$1:$H$74,5,FALSE)","v":"50-150"},{"$f":"VLOOKUP(A51,Feuil2!$A$1:$H$74,6,FALSE)","v":"50-150"},{"$f":"VLOOKUP(A51,Feuil2!$A$1:$H$74,7,FALSE)","v":"<100"},{"$f":"VLOOKUP(A51,Feuil2!$A$1:$H$74,8,FALSE)","v":"60 - 120"},"Dark British Beer","Stout","English Stout","England",1010,"16B - Oatmeal Stout",1018,"A very dark, full-bodied, roasty, malty ale with a complementary oatmeal flavor. The sweetness, balance, and oatmeal impression can vary considerably.","Mild roasted grain aromas, generally with a coffee-like character. A light malty sweetness can suggest a coffee-and-cream impression. Fruitiness should be low to medium-high. Diacetyl medium-low to none. Hop aroma medium-low to none, earthy or floral. A light grainy-nutty oatmeal aroma is optional.","Medium brown to black in color. Thick, creamy, persistent tan- to brown-colored head. Can be opaque (if not, it should be clear).","Similar to the aroma, with a mild roasted coffee to coffee-and-cream flavor, and low to moderately-high fruitiness. Oats and dark roasted grains provide some flavor complexity; the oats can add a nutty, grainy or earthy flavor. Dark grains can combine with malt sweetness to give the impression of milk chocolate or coffee with cream. Medium hop bitterness with the balance toward malt. Medium-sweet to medium-dry finish. Diacetyl medium-low to none. Hop flavor medium-low to none, typically earthy or floral.","Medium-full to full body, with a smooth, silky, velvety, sometimes an almost oily slickness from the oatmeal. Creamy. Medium to medium-high carbonation. ","Generally between Sweet and Irish Stouts in sweetness. Variations exist, from fairly sweet to quite dry, as well as English and American versions (American versions tend to be more hoppy, less sweet, and less fruity). The level of bitterness also varies, as does the oatmeal impression. Light use of oatmeal may give a certain silkiness of body and richness of flavor, while heavy use of oatmeal can be fairly intense in flavor with an almost oily mouthfeel, dryish finish, and slight grainy astringency. When judging, allow for differences in interpretation.","A variant of nourishing or invalid stouts of the late 1800s using oatmeal in the grist, similar to the development of sweet stout that used lactose. An original Scottish version used a significant amount of oat malt. Later went through a shady phase where some English brewers would throw a handful of oats into their parti-gyled stouts in order to legally produce a ‘healthy’ Oatmeal Stout for marketing purposes. Most popular in England between the World Wars, was revived in the craft beer era for export, which helped lead to its adoption as a popular modern American craft beer style that uses a noticeable (not symbolic) quantity of oats.","Pale, caramel and dark roasted malts (often chocolate) and grains. Oatmeal or malted oats (5-20% or more) used to enhance fullness of body and complexity of flavor. Hops primarily for bittering. Can use brewing sugars or syrups. English ale yeast.","Most are like a cross between an Irish Extra Stout and a Sweet Stout with oatmeal added. Several variations exist, with the sweeter versions more like a Sweet Stout with oatmeal instead of lactose, and the drier versions more like a more nutty, flavorful Irish Extra Stout. Both tend to emphasize the body and mouthfeel.","Anderson Valley Barney Flats Oatmeal Stout, Broughton Scottish Oatmeal Stout, Figueroa Mountain Stagecoach Stout, St-Ambroise Oatmeal Stout, Samuel Smith Oatmeal Stout, Young's Oatmeal Stout"]
["16C - Tropical Stout",1.056,1.075,1.01,1.018,59.1,78.8,30,50,5.5,8,30,40,1056,1075,1010,1018,"16C","Tropical Stout",1.7,2.2999999999999998,{"$f":"VLOOKUP(A52,Feuil2!$A$1:$H$74,2,FALSE)","v":{"$error":"#N/A"}},{"$f":"VLOOKUP(A52,Feuil2!$A$1:$H$74,3,FALSE)","v":{"$error":"#N/A"}},{"$f":"VLOOKUP(A52,Feuil2!$A$1:$H$74,4,FALSE)","v":{"$error":"#N/A"}},{"$f":"VLOOKUP(A52,Feuil2!$A$1:$H$74,5,FALSE)","v":{"$error":"#N/A"}},{"$f":"VLOOKUP(A52,Feuil2!$A$1:$H$74,6,FALSE)","v":{"$error":"#N/A"}},{"$f":"VLOOKUP(A52,Feuil2!$A$1:$H$74,7,FALSE)","v":{"$error":"#N/A"}},{"$f":"VLOOKUP(A52,Feuil2!$A$1:$H$74,8,FALSE)","v":{"$error":"#N/A"}},"Dark British Beer","Stout","English Stout","England",1010,"16C - Tropical Stout",1018,"A very dark, sweet, fruity, moderately strong ale with smooth roasty flavors without a burnt harshness.","Sweetness evident, moderate to high intensity. Roasted grain aromas moderate to high, and can have coffee or chocolate notes. Fruitiness medium to high. May have a molasses, licorice, dried fruit, and/or vinous aromatics. Stronger versions can have a subtle clean aroma of alcohol. Hop aroma low to none. Diacetyl low to none.","Very deep brown to black in color. Clarity usually obscured by deep color (if not opaque, should be clear). Large tan to brown head with good retention.","Quite sweet with a smooth dark grain flavors, and restrained bitterness. Roasted grain and malt character can be moderate to high with a smooth coffee or chocolate flavor, although the roast character is moderated in the balance by the sweet finish. Moderate to high fruity esters. Can have a sweet, dark rum-like quality. Little to no hop flavor. Medium-low to no diacetyl.","Medium-full to full body, often with a smooth, creamy character. May give a warming (but never hot) impression from alcohol presence. Moderate to moderately-high carbonation.","Sweetness levels can vary significantly. Surprisingly refreshing in a hot climate.","Originally high-gravity stouts brewed for tropical markets, became popular and imitated by local brewers often using local sugars and ingredients.","Similar to a sweet stout, but with more gravity. Pale and dark roasted malts and grains. Hops mostly for bitterness. May use adjuncts and sugar to boost gravity. Typically made with warm-fermented lager yeast.","Tastes like a scaled-up sweet stout with higher fruitiness. Similar to some Imperial Stouts without the high bitterness, strong/burnt roastiness, and late hops, and with lower alcohol. Much more sweet and less hoppy than American Stouts. Much sweeter and less bitter than the similar-gravity Export Stouts.","ABC Extra Stout, Dragon Stout, Jamaica Stout, Lion Stout, Royal Extra Stout"]
["16D - Foreign Extra Stout",1.056,1.075,1.01,1.018,59.1,78.8,50,70,6.3,8,30,40,1056,1075,1010,1018,"16D","Foreign Extra Stout",1.7,2.2999999999999998,{"$f":"VLOOKUP(A53,Feuil2!$A$1:$H$74,2,FALSE)","v":"50-75"},{"$f":"VLOOKUP(A53,Feuil2!$A$1:$H$74,3,FALSE)","v":"0-30"},{"$f":"VLOOKUP(A53,Feuil2!$A$1:$H$74,4,FALSE)","v":"80-160"},{"$f":"VLOOKUP(A53,Feuil2!$A$1:$H$74,5,FALSE)","v":"50-150"},{"$f":"VLOOKUP(A53,Feuil2!$A$1:$H$74,6,FALSE)","v":"50-150"},{"$f":"VLOOKUP(A53,Feuil2!$A$1:$H$74,7,FALSE)","v":"<100"},{"$f":"VLOOKUP(A53,Feuil2!$A$1:$H$74,8,FALSE)","v":"60 - 120"},"Dark British Beer","Stout","Irish Stout","England",1010,"16D - Foreign Extra Stout",1018,"A very dark, moderately strong, fairly dry, stout with prominent roast flavors.","Moderate to high roasted grain aromas, often with coffee, chocolate and/or lightly burnt notes. Low to medium fruitiness. May have a sweet aroma, or molasses, licorice, dried fruit, and/or vinous aromatics. Stronger versions can have a subtle, clean aroma of alcohol. Hop aroma moderately low to none, can be earthy, herbal or floral. Diacetyl low to none.","Very deep brown to black in color. Clarity usually obscured by deep color (if not opaque, should be clear). Large tan to brown head with good retention.","Moderate to high roasted grain and malt flavor with a coffee, chocolate, or lightly burnt grain character, although without a sharp bite. Moderately dry. Low to medium esters. Medium to high bitterness. Moderate to no hop flavor, can be earthy, herbal, or floral. Diacetyl medium-low to none.","Medium-full to full body, often with a smooth, sometimes creamy character. May give a warming (but never hot) impression from alcohol presence. Moderate to moderately-high carbonation.","Also known as Foreign Stout, Export Stout, Foreign Export Stout. Historic versions (before WWI, at least) had the same OG as domestic Extra Stouts, but had a higher ABV because it had a long secondary with Brettanomyces chewing away at it. The difference between domestic and foreign versions were the hopping and length of maturation. ","Stronger stouts brewed for the export market today, but with a history stretching back to the 18th and 19th centuries when they were more heavily-hopped versions of stronger export stouts. Guinness Foreign Extra Stout (originally, West India Porter, later Foreign Extra Double Stout) was first brewed in 1801 according to Guinness with “extra hops to give it a distinctive taste and a longer shelf life in hot weather, this is brewed [today] in Africa, Asia and the Caribbean. It [currently] makes up 40% of all the Guinness brewed around the world.” ","Pale and dark roasted malts and grains, historically also could have used brown and amber malts. Hops mostly for bitterness, typically English varieties. May use adjuncts and sugar to boost gravity.","Similar in balance to an Irish Extra Stout, but with more alcohol. Not as big or intense as a Russian Imperial Stout. Lacking the strong bitterness and high late hops of American Stouts. Similar gravity as Tropical Stout, but with a drier finish, higher bitterness, and less esters.","Coopers Best Extra Stout, Guinness Foreign Extra Stout, The Kernel Export Stout, Ridgeway Foreign Export Stout, Southwark Old Stout"]
["17A - British Strong Ale",1.0549999999999999,1.08,1.0149999999999999,1.022,15.76,43.339999999999996,30,60,5.5,8,8,22,1055,1080,1015,1022,"17A","British Strong Ale",1.5,2.2999999999999998,{"$f":"VLOOKUP(A54,Feuil2!$A$1:$H$74,2,FALSE)","v":{"$error":"#N/A"}},{"$f":"VLOOKUP(A54,Feuil2!$A$1:$H$74,3,FALSE)","v":{"$error":"#N/A"}},{"$f":"VLOOKUP(A54,Feuil2!$A$1:$H$74,4,FALSE)","v":{"$error":"#N/A"}},{"$f":"VLOOKUP(A54,Feuil2!$A$1:$H$74,5,FALSE)","v":{"$error":"#N/A"}},{"$f":"VLOOKUP(A54,Feuil2!$A$1:$H$74,6,FALSE)","v":{"$error":"#N/A"}},{"$f":"VLOOKUP(A54,Feuil2!$A$1:$H$74,7,FALSE)","v":{"$error":"#N/A"}},{"$f":"VLOOKUP(A54,Feuil2!$A$1:$H$74,8,FALSE)","v":{"$error":"#N/A"}},"Strong British Ale","Strong Ale","Strong Ale","England",1015,"17A - British Strong Ale",1022,"An ale of respectable alcoholic strength, traditionally bottled-conditioned and cellared. Can have a wide range of interpretations, but most will have varying degrees of malty richness, late hops and bitterness, fruity esters, and alcohol warmth. Judges should allow for a significant range in character, as long as the beer is within the alcohol strength range and has an interesting ‘British’ character, it likely fits the style. The malt and adjunct flavors and intensity can vary widely, but any combination should result in an agreeable palate experience.","Malty-sweet with fruity esters, often with a complex blend of dried-fruit, caramel, nuts, toffee, and/or other specialty malt aromas. Some alcohol notes are acceptable, but shouldn’t be hot or solventy. Hop aromas can vary widely, but typically have earthy, resiny, fruity, and/or floral notes. The balance can vary widely, but most examples will have a blend of malt, fruit, hops, and alcohol in varying intensities.","Deep gold to dark reddish-brown color (many are fairly dark). Generally clear, although darker versions may be almost opaque. Moderate to low cream- to light tan-colored head; average retention.","Medium to high malt character often rich with nutty, toffee, or caramel flavors. Light chocolate notes are sometimes found in darker beers. May have interesting flavor complexity from brewing sugars. Balance is often malty, but may be well hopped, which affects the impression of maltiness. Moderate fruity esters are common, often with a dark fruit or dried fruit character. The finish may vary from medium dry to somewhat sweet. Alcoholic strength should be evident, though not overwhelming. Diacetyl low to none, and is generally not desirable. ","Medium to full, chewy body. Alcohol warmth is often evident and always welcome. Low to moderate carbonation. Smooth texture.","As an entry category more than a style, the strength and character of examples can vary widely. Fits in the style space between normal gravity beers (strong bitters, brown ales, English porters) and barleywines. Can include pale malty-hoppy beers, English winter warmers, strong dark milds, smaller Burton ales, and other unique beers in the general gravity range that don’t fit other categories. Traditionally a bottle-conditioned product suitable for cellaring.","The heritage varies since this category generally reflects a grouping of unrelated minor styles with limited production. Some are historical recreations while others are modern. Some directly descend from older styles such as Burton ales, while others maintain a historical connection with older beers. As a grouping, the notion is relatively modern since beers of this strength category would not have been abnormal in past centuries. Do not use this category grouping to infer historical relationships between examples; this is almost a modern British specialty category where the ‘special’ attribute is alcohol level. ","Grists vary, often based on pale malt with caramel and specialty malts. Some darker examples suggest that dark malts (e.g., chocolate, black malt) may be appropriate, though sparingly so as to avoid an overly roasted character. Sugary adjuncts are common, as are starchy adjuncts (maize, flaked barley, wheat). Finishing hops are traditionally English. ","Significant overlap in gravity with old ales, but not having a stale or aged character. A wide range of interpretations is possible. Should not be as rich or strong as an English Barleywine. Stronger than the stronger everyday beers (strong bitters, brown ales, porters). More specialty malt and/or sugar character than American Strong Ales.","Fuller’s 1845, Harvey’s Elizabethan Ale, J.W. Lees Manchester Star, Samuel Smith’s Winter Welcome, Young's Winter Warmer"]
["17B - Old Ale",1.0549999999999999,1.0880000000000001,1.0149999999999999,1.022,19.7,43.339999999999996,30,60,5.5,9,10,22,1055,1088,1015,1022,"17B","Old Ale",1.5,2.2999999999999998,{"$f":"VLOOKUP(A55,Feuil2!$A$1:$H$74,2,FALSE)","v":"50-100"},{"$f":"VLOOKUP(A55,Feuil2!$A$1:$H$74,3,FALSE)","v":"0-30"},{"$f":"VLOOKUP(A55,Feuil2!$A$1:$H$74,4,FALSE)","v":"40-120"},{"$f":"VLOOKUP(A55,Feuil2!$A$1:$H$74,5,FALSE)","v":"50-100"},{"$f":"VLOOKUP(A55,Feuil2!$A$1:$H$74,6,FALSE)","v":"50-150"},{"$f":"VLOOKUP(A55,Feuil2!$A$1:$H$74,7,FALSE)","v":"<100"},{"$f":"VLOOKUP(A55,Feuil2!$A$1:$H$74,8,FALSE)","v":"0-60 "},"Strong British Ale","Strong Ale","Strong Ale","England",1015,"17B - Old Ale",1022,"An ale of moderate to fairly significant alcoholic strength, bigger than standard beers, though usually not as strong or rich as barleywine. Often tilted towards a maltier balance. “It should be a warming beer of the type that is best drunk in half pints by a warm fire on a cold winter’s night” – Michael Jackson.","Malty-sweet with fruity esters, often with a complex blend of dried-fruit, vinous, caramelly, molasses, nutty, toffee, light treacle, and/or other specialty malt aromas. Some alcohol and oxidative notes are acceptable, akin to those found in Sherry or Port. Hop aromas not usually present due to extended aging.","Light amber to very dark reddish-brown color (most are fairly dark). Age and oxidation may darken the beer further. May be almost opaque (if not, should be clear). Moderate to low cream- to light tan-colored head; may be adversely affected by alcohol and age.","Medium to high malt character with a luscious malt complexity, often with nutty, caramelly and/or molasses-like flavors. Light chocolate or roasted malt flavors are optional, but should never be prominent. Balance is often malty-sweet, but may be well hopped (the impression of bitterness often depends on amount of aging). Moderate to high fruity esters are common, and may take on a dried-fruit or vinous character. The finish may vary from dry to somewhat sweet. Extended aging may contribute oxidative flavors similar to a fine old Sherry, Port or Madeira. Alcoholic strength should be evident, though not overwhelming. Diacetyl low to none. Some wood-aged or blended versions may have a lactic or Brettanomyces character; but this is optional and should not be too strong. Any acidity or tannin from age should be well-integrated and contribute to complexity in the flavor profile, not be a dominant experience.","Medium to full, chewy body, although older examples may be lower in body due to continued attenuation during conditioning. Alcohol warmth is often evident and always welcome. Low to moderate carbonation, depending on age and conditioning. Light acidity may be present, as well as some tannin if wood-aged; both are optional.","Strength and character varies widely. The predominant defining quality for this style is the impression of age, which can manifest itself in different ways (complexity, lactic, Brett, oxidation, leather, vinous qualities, etc.). Even if these qualities are otherwise faults, if the resulting character of the beer is still pleasantly drinkable and complex, then those characteristics are acceptable. In no way should those allowable characteristics be interpreted as making an undrinkably off beer as somehow in style. Old Peculier is a fairly unique type of beer that is quite different than other Old Ales.","Historically, an aged ale used as stock ales for blending or enjoyed at full strength (stale or stock refers to beers that were aged or stored for a significant period of time). There are at least two definite types in Britain today, weaker draught ones that are similar aged milds of around 4.5%, and stronger ones that are often 6-8% or more.","Composition varies, although generally similar to British Strong Ales. The age character is the biggest driver of the final style profile, which is more handling than brewing. May be aged in wood, but should not have a strong wood character.","Roughly overlapping the British Strong Ale and the lower end of the English Barleywine styles, but always having an aged quality. The distinction between an Old Ale and a Barleywine is somewhat arbitrary above 7% ABV, and generally means having a more significant aged quality (particularly from wood). Barleywines tend to develop more of a ‘mature’ quality, while Old Ales can show more of the barrel qualities (lactic, Brett, vinous, etc.).","Burton Bridge Olde Expensive, Gale’s Prize Old Ale, Greene King Strong Suffolk Ale, Marston Owd Roger, Theakston Old Peculier"]
["17C - Wee Heavy",1.07,1.1299999999999999,1.018,1.04,27.58,49.25,17,35,6.5,10,14,25,1070,1130,1018,1040,"17C","Wee Heavy",1.5,2.2999999999999998,{"$f":"VLOOKUP(A56,Feuil2!$A$1:$H$74,2,FALSE)","v":"50-100"},{"$f":"VLOOKUP(A56,Feuil2!$A$1:$H$74,3,FALSE)","v":"0-30"},{"$f":"VLOOKUP(A56,Feuil2!$A$1:$H$74,4,FALSE)","v":"40-120"},{"$f":"VLOOKUP(A56,Feuil2!$A$1:$H$74,5,FALSE)","v":"50-100"},{"$f":"VLOOKUP(A56,Feuil2!$A$1:$H$74,6,FALSE)","v":"50-150"},{"$f":"VLOOKUP(A56,Feuil2!$A$1:$H$74,7,FALSE)","v":"<100"},{"$f":"VLOOKUP(A56,Feuil2!$A$1:$H$74,8,FALSE)","v":"0-60 "},"Strong British Ale","Strong Ale",null,"Scotland",1018,"17C - Wee Heavy",1040,"Rich, malty, dextrinous, and usually caramel-sweet, these beers can give an impression that is suggestive of a dessert. Complex secondary malt and alcohol flavors prevent a one-dimensional quality. Strength and maltiness can vary, but should not be cloying or syrupy.","Deeply malty, with a strong caramel component. Lightly smoky secondary aromas may also be present, adding complexity; peat smoke is inappropriate. Diacetyl should be low to none. Low to moderate esters and alcohol are often present in stronger versions. Hops are very low to none, and can be slightly earthy or floral.","Light copper to dark brown color, often with deep ruby highlights. Clear. Usually has a large tan head, which may not persist. Legs may be evident in stronger versions.","Richly malty with significant caramel (particularly in stronger versions). Hints of roasted malt may be present (sometimes perceived as a faint smoke character), as may some nutty character, all of which may last into the finish. Peat smoke is inappropriate. Hop flavors and bitterness are low to medium-low, so the malt presence should dominate the balance. Diacetyl should be low to none. Low to moderate esters and alcohol are usually present. Esters may suggest plums, raisins or dried fruit. The palate is usually full and sweet, but the finish may be sweet to medium-dry, sometimes with a light roasty-grainy note.","Medium-full to full-bodied, with some versions (but not all) having a thick, chewy viscosity. A smooth, alcoholic warmth is usually present and is quite welcome since it balances the malty sweetness. Moderate carbonation.","Also known as “strong Scotch ale.” The term “wee heavy” means “small strong” and traces to the beer that made the term famous, Fowler’s Wee Heavy, a 12 Guinea Ale. Historically, the strongest beer from a Scottish ale parti-gyle.","More related to historical brews than modern lower-strength Scottish ales, these beers have their roots in the strong ales of the 1700s and 1800s, although formulations and methods have changed. A premium product, often produced for export. Modern versions have lower starting and finishing gravities than their historical ancestors.","Well-modified pale malt, with roasted barley for color. May use some crystal malt for color adjustment. Slight smoke character may be present in some versions, but derives from roasted grains or from the boil. Peated malt is absolutely not traditional.","Somewhat similar to an English Barleywine.","Belhaven Wee Heavy, Gordon Highland Scotch Ale, Inveralmond Blackfriar, McEwan's Scotch Ale, Orkney Skull Splitter, Traquair House Ale"]
["17D - English Barleywine",1.08,1.1200000000000001,1.018,1.03,15.76,43.339999999999996,35,70,8,12,8,22,1080,1120,1018,1030,"17D","English Barleywine",1.5,2.2999999999999998,{"$f":"VLOOKUP(A57,Feuil2!$A$1:$H$74,2,FALSE)","v":"50-100"},{"$f":"VLOOKUP(A57,Feuil2!$A$1:$H$74,3,FALSE)","v":"0-30"},{"$f":"VLOOKUP(A57,Feuil2!$A$1:$H$74,4,FALSE)","v":"40-120"},{"$f":"VLOOKUP(A57,Feuil2!$A$1:$H$74,5,FALSE)","v":"50-100"},{"$f":"VLOOKUP(A57,Feuil2!$A$1:$H$74,6,FALSE)","v":"50-150"},{"$f":"VLOOKUP(A57,Feuil2!$A$1:$H$74,7,FALSE)","v":"<100"},{"$f":"VLOOKUP(A57,Feuil2!$A$1:$H$74,8,FALSE)","v":"0-60 "},"Strong British Ale","Strong Ale","Barleywine","England",1018,"17D - English Barleywine",1030,"A showcase of malty richness and complex, intense flavors. Chewy and rich in body, with warming alcohol and a pleasant fruity or hoppy interest. When aged, it can take on port-like flavors. A wintertime sipper.","Very rich and strongly malty, often with a caramel-like aroma in darker versions or a light toffee character in paler versions. May have moderate to strong fruitiness, often with a dark- or dried-fruit character, particularly in dark versions. The hop aroma may range from mild to assertive, and is typically floral, earthy, or marmalade-like. Alcohol aromatics may be low to moderate, but are soft and rounded. The intensity of these aromatics often subsides with age. The aroma may have a rich character including bready, toasty, toffee, and/or molasses notes. Aged versions may have a sherry-like quality, possibly vinous or port-like aromatics, and generally more muted malt aromas.","Color may range from rich gold to very dark amber or even dark brown (often has ruby highlights, but should not be opaque). Low to moderate off-white head; may have low head retention. May be cloudy with chill haze at cooler temperatures, but generally clears to good to brilliant clarity as it warms. The color may appear to have great depth, as if viewed through a thick glass lens. High alcohol and viscosity may be visible in “legs” when beer is swirled in a glass.","Strong, intense, complex, multi-layered malt flavors ranging from bready, toffee, and biscuity in paler versions through nutty, deep toast, dark caramel, and/or molasses in darker versions. Moderate to high malty sweetness on the palate, although the finish may be moderately sweet to moderately dry (depending on aging). Some oxidative or vinous flavors may be present, and often complex alcohol flavors should be evident. Moderate to fairly high fruitiness, often with a dark- or dried-fruit character. Hop bitterness may range from just enough for balance to a firm presence; balance therefore ranges from malty to somewhat bitter. Pale versions are often more bitter, better attenuated, and might show more hop character than darker versions; however, all versions are malty in the balance. Low to moderately high hop flavor, often floral, earthy, or marmalade-like English varieties.","Full-bodied and chewy, with a velvety, luscious texture (although the body may decline with long conditioning). A smooth warmth from aged alcohol should be present. Carbonation may be low to moderate, depending on age and conditioning.","The richest and strongest of modern English Ales. The character of these ales can change significantly over time; both young and old versions should be appreciated for what they are. The malt profile can vary widely; not all examples will have all possible flavors or aromas. Paler varieties won’t have the caramel and richer malt flavors, nor will they typically have the darker dried fruits – don’t expect flavors and aromatics that are impossible from a beer of that color. Typically written as “Barley Wine” in the UK, and “Barleywine” in the US.","Strong ales of various formulations have long been brewed in England, and were known by several names. The modern barleywine traces back to Bass No. 1, which was first called a barleywine in 1872. Barleywines were darker beers until Tennant (now Whitbread) first produced Gold Label, a gold-colored barleywine in 1951. Usually the strongest ale offered by a brewery, and in recent years many commercial examples are now vintage-dated and offered as a limited-release winter seasonal specialty. The original barleywine style that inspired derivative variations in Belgium, the United States, and elsewhere in the world.","High-quality, well-modified pale malt should form the backbone of the grist, with judicious amounts of caramel malts. Dark malts should be used with great restraint, if at all, as most of the color arises from a lengthy boil. English hops such as Northdown, Target, East Kent Goldings and Fuggles are typical. Characterful British yeast.","Although often a hoppy beer, the English Barleywine places less emphasis on hop character than the American Barleywine and features English hops. English versions can be darker, maltier, fruitier, and feature richer specialty malt flavors than American Barleywines. Has some overlap British Old Ale on the lower end, but generally does not have the vinous qualities of age; rather, it tends to display the mature, elegant signs of age. ","Adnams Tally-Ho, Burton Bridge Thomas Sykes Old Ale, Coniston No. 9 Barley Wine, Fuller’s Golden Pride, J.W. Lee’s Vintage Harvest Ale, Robinson’s Old Tom"]
["18A - Blonde Ale",1.038,1.054,1.008,1.0129999999999999,5.91,11.82,15,28,3.8,5.5,3,6,1038,1054,1008,1013,"18A","Blonde Ale",2.2999999999999998,2.8,{"$f":"VLOOKUP(A58,Feuil2!$A$1:$H$74,2,FALSE)","v":"50-60"},{"$f":"VLOOKUP(A58,Feuil2!$A$1:$H$74,3,FALSE)","v":"0-30"},{"$f":"VLOOKUP(A58,Feuil2!$A$1:$H$74,4,FALSE)","v":"0-40"},{"$f":"VLOOKUP(A58,Feuil2!$A$1:$H$74,5,FALSE)","v":"0-50"},{"$f":"VLOOKUP(A58,Feuil2!$A$1:$H$74,6,FALSE)","v":"50-100"},{"$f":"VLOOKUP(A58,Feuil2!$A$1:$H$74,7,FALSE)","v":"<100"},{"$f":"VLOOKUP(A58,Feuil2!$A$1:$H$74,8,FALSE)","v":"-60-0"},"Pale American Ale","Pale Ale","Indigenous American Beer","United States",1008,"18A - Blonde Ale",1013,"Easy-drinking, approachable, malt-oriented American craft beer, often with interesting fruit, hop, or character malt notes. Well-balanced and clean, is a refreshing pint without aggressive flavors.","Light to moderate sweet malty aroma, possibly with a light bready or caramelly note. Low to moderate fruitiness is optional, but acceptable. May have a low to medium hop aroma, and can reflect almost any hop variety although citrusy, floral, fruity, and spicy notes are common.","Light yellow to deep gold in color. Clear to brilliant. Low to medium white head with fair to good retention.","Initial soft malty sweetness, but optionally some light character malt flavor (e.g., bread, toast, biscuit, wheat) can also be present. Caramel flavors typically absent; if present, they are typically low-color caramel notes. Low to medium fruity esters optional, but are welcome. Light to moderate hop flavor (any variety), but shouldn’t be overly aggressive. Medium-low to medium bitterness, but the balance is normally towards the malt or even between malt and hops. Finishes medium-dry to slightly malty-sweet; impression of sweetness is often an expression of lower bitterness than actual residual sweetness.","Medium-light to medium body. Medium to high carbonation. Smooth without being heavy.","Brewpub alternative to standard American lagers, typically offered as an entry-level craft beer.","An American craft beer style produced by many microbreweries and brewpubs, particularly those who cannot produce lagers. Regional variations exist (many US West Coast brewpub examples are more assertive, like pale ales) but in most areas this beer is designed as the least challenging beer in their lineup.","Generally all malt, but can include up to 25% wheat malt and some sugar adjuncts. Any hop variety can be used. Clean American, lightly fruity English, or Kölsch yeast. May also be made with lager yeast, or cold-conditioned. Some versions may have honey, spices and/or fruit added, although if any of these ingredients are stronger than a background flavor they should be entered in those specialty categories instead. ","Typically has more flavor than American Lagers and Cream Ales. Less bitterness than an American Pale Ale.","Kona Big Wave Golden Ale, Pelican Kiwanda Cream Ale, Russian River Aud Blonde, Victory Summer Love, Widmer Citra Summer Blonde Brew"]
["18B - American Pale Ale",1.0449999999999999,1.06,1.01,1.0149999999999999,9.85,19.7,30,50,4.5,6.2,5,10,1045,1060,1010,1015,"18B","American Pale Ale",2.2999999999999998,2.8,{"$f":"VLOOKUP(A59,Feuil2!$A$1:$H$74,2,FALSE)","v":"50-150"},{"$f":"VLOOKUP(A59,Feuil2!$A$1:$H$74,3,FALSE)","v":"0-30"},{"$f":"VLOOKUP(A59,Feuil2!$A$1:$H$74,4,FALSE)","v":"40-120"},{"$f":"VLOOKUP(A59,Feuil2!$A$1:$H$74,5,FALSE)","v":"100-400"},{"$f":"VLOOKUP(A59,Feuil2!$A$1:$H$74,6,FALSE)","v":"0-100"},{"$f":"VLOOKUP(A59,Feuil2!$A$1:$H$74,7,FALSE)","v":"<100"},{"$f":"VLOOKUP(A59,Feuil2!$A$1:$H$74,8,FALSE)","v":"-30-30"},"Pale American Ale","Pale Ale","American Pale Beer","United States",1010,"18B - American Pale Ale",1015,"A pale, refreshing and hoppy ale, yet with sufficient supporting malt to make the beer balanced and drinkable. The clean hop presence can reflect classic or modern American or New World hop varieties with a wide range of characteristics. An average-strength hop-forward pale American craft beer, generally balanced to be more accessible than modern American IPAs.","Moderate to strong hop aroma from American or New World hop varieties with a wide range of possible characteristics, including citrus, floral, pine, resinous, spicy, tropical fruit, stone fruit, berry, or melon. None of these specific characteristics are required, but hops should be apparent. Low to moderate maltiness supports the hop presentation, and may optionally show small amounts of specialty malt character (bready, toasty, biscuit, caramelly). Fruity esters vary from moderate to none. Dry hopping (if used) may add grassy notes, although this character should not be excessive.","Pale golden to light amber. Moderately large white to off-white head with good retention. Generally quite clear, although dry-hopped versions may be slightly hazy.","Moderate to high hop flavor, typically showing an American or New World hop character (citrus, floral, pine, resinous, spicy, tropical fruit, stone fruit, berry, melon, etc.). Low to moderate clean grainy-malt character supports the hop presentation, and may optionally show small amounts of specialty malt character (bready, toasty, biscuity). The balance is typically towards the late hops and bitterness, but the malt presence should be supportive, not distracting. Caramel flavors are often absent or fairly restrained (but are acceptable as long as they don’t clash with the hops). Fruity yeast esters can be moderate to none, although many hop varieties are quite fruity. Moderate to high hop bitterness with a medium to dry finish. Hop flavor and bitterness often lingers into the finish, but the aftertaste should generally be clean and not harsh. Dry hopping (if used) may add grassy notes, although this character should not be excessive.","Medium-light to medium body. Moderate to high carbonation. Overall smooth finish without astringency and harshness.","New hop varieties and usage methods continue to be developed. Judges should allow for characteristics of modern hops in this style, as well as classic varieties. Becoming more of an international craft style, with local adaptations appearing in many countries with an emerging craft beer market. Hopping styles can vary from the classic large bitterness addition, to more modern late hop-bursted examples; all variations are allowable.","A modern American craft beer era adaptation of English pale ale, reflecting indigenous ingredients (hops, malt, yeast, and water). Prior to the explosion in popularity of IPAs, was traditionally the most well-known and popular of American craft beers.","Pale ale malt, typically North American two-row. American or New World hops, with a wide range of allowable characteristics. American or English ale yeast (neutral to lightly fruity). Specialty grains may add character and complexity, but generally make up a relatively small portion of the grist. Grains that add malt flavor and richness, light sweetness, and toasty or bready notes are often used (along with late hops) to differentiate brands.","Typically lighter in color, cleaner in fermentation by-products, and having less caramel flavors than English counterparts. There can be some overlap in color between American pale ale and American amber ale. The American pale ale will generally be cleaner, have a less caramelly malt profile, less body, and often more finishing hops. Less bitterness in the balance and alcohol strength than an American IPA. More balanced and drinkable, and less intensely hop-focused and bitter than session-strength American IPAs (aka Session IPAs).","Ballast Point Grunion Pale Ale, Firestone Walker Pale 31, Great Lakes Burning River, Sierra Nevada Pale Ale, Stone Pale Ale, Tröegs Pale Ale"]
["19A - American Amber Ale",1.0449999999999999,1.06,1.01,1.0149999999999999,19.7,33.49,25,40,4.5,6.2,10,17,1045,1060,1010,1015,"19A","American Amber Ale",1.5,2.5,{"$f":"VLOOKUP(A60,Feuil2!$A$1:$H$74,2,FALSE)","v":"50-150"},{"$f":"VLOOKUP(A60,Feuil2!$A$1:$H$74,3,FALSE)","v":"0-30"},{"$f":"VLOOKUP(A60,Feuil2!$A$1:$H$74,4,FALSE)","v":"40-120"},{"$f":"VLOOKUP(A60,Feuil2!$A$1:$H$74,5,FALSE)","v":"100-300"},{"$f":"VLOOKUP(A60,Feuil2!$A$1:$H$74,6,FALSE)","v":"50-100"},{"$f":"VLOOKUP(A60,Feuil2!$A$1:$H$74,7,FALSE)","v":"<100"},{"$f":"VLOOKUP(A60,Feuil2!$A$1:$H$74,8,FALSE)","v":"0 -60"},"Amber and Brown American Beer","Amber Ale","American Pale Beer","United States",1010,"19A - American Amber Ale",1015,"An amber, hoppy, moderate-strength American craft beer with a caramel malty flavor. The balance can vary quite a bit, with some versions being fairly malty and others being aggressively hoppy. Hoppy and bitter versions should not have clashing flavors with the caramel malt profile.","Low to moderate hop aroma with characteristics typical of American or New World hop varieties (citrus, floral, pine, resinous, spicy, tropical fruit, stone fruit, berry, or melon). A citrusy hop character is common, but not required. Moderately-low to moderately-high maltiness (usually with a moderate caramel character), which can either support, balance, or sometimes mask the hop presentation. Esters vary from moderate to none.","Amber to coppery-brown in color. Moderately large off-white head with good retention. Generally quite clear, although dry-hopped versions may be slightly hazy.","Moderate to high hop flavor with characteristics typical of American or New World hop varieties (citrus, floral, pine, resinous, spicy, tropical fruit, stone fruit, berry, or melon). A citrusy hop character is common, but not required. Malt flavors are moderate to strong, and usually show an initial malty sweetness followed by a moderate caramel flavor (and sometimes other character malts in lesser amounts). Malt and hop bitterness are usually balanced and mutually supportive, but can vary either way. Fruity esters can be moderate to none. Caramel sweetness and hop flavor/bitterness can linger somewhat into the medium to full finish.","Medium to medium-full body. Medium to high carbonation. Overall smooth finish without astringency. Stronger versions may have a slight alcohol warmth.","Can overlap in color with darker American pale ales, but with a different malt flavor and balance. Regional variations exist with some being fairly mainstream and others being quite aggressive in hopping. Stronger and more bitter versions are now split into the Red IPA style.","A modern American craft beer style developed as a variation from American Pale Ales. Known simply as Red Ales in some regions, these beers were popularized in the hop-loving Northern California and the Pacific Northwest areas before spreading nationwide.","Pale ale malt, typically North American two-row. Medium to dark crystal malts. May also contain specialty grains which add additional character and uniqueness. American or New World hops, often with citrusy flavors, are common but others may also be used.","Darker, more caramelly, more body, and generally less bitter in the balance than American Pale Ales. Less alcohol, bitterness, and hop character than Red IPAs. Less strength, malt, and hop character than American Strong Ales. Should not have a strong chocolate or roast character that might suggest an American brown ale (although small amounts are OK).","Deschutes Cinder Cone Red, Full Sail Amber, Kona Lavaman Red Ale, North Coast Ruedrich's Red Seal Ale, Rogue American Amber Ale, Tröegs HopBack Amber Ale"]
["19B - California Common ",1.048,1.054,1.0109999999999999,1.014,19.7,27.58,30,45,4.5,5.5,10,14,1048,1054,1011,1014,"19B","California Common ",1.5,2.5,{"$f":"VLOOKUP(A61,Feuil2!$A$1:$H$74,2,FALSE)","v":"50-150"},{"$f":"VLOOKUP(A61,Feuil2!$A$1:$H$74,3,FALSE)","v":"0-30"},{"$f":"VLOOKUP(A61,Feuil2!$A$1:$H$74,4,FALSE)","v":"40-120"},{"$f":"VLOOKUP(A61,Feuil2!$A$1:$H$74,5,FALSE)","v":"100-300"},{"$f":"VLOOKUP(A61,Feuil2!$A$1:$H$74,6,FALSE)","v":"50-100"},{"$f":"VLOOKUP(A61,Feuil2!$A$1:$H$74,7,FALSE)","v":"<100"},{"$f":"VLOOKUP(A61,Feuil2!$A$1:$H$74,8,FALSE)","v":"0-60 "},"Amber and Brown American Beer","Amber Lager","Indigenous American Beer","United States",1011,"19B - California Common ",1014,"A lightly fruity beer with firm, grainy maltiness, interesting toasty and caramel flavors, and showcasing rustic, traditional American hop characteristics.","Typically showcases rustic, traditional American hops (often with woody, rustic or minty qualities) in moderate to high strength. Light fruitiness acceptable. Low to moderate caramel and/or toasty malt aromatics support the hops.","Medium amber to light copper color. Generally clear. Moderate off-white head with good retention.","Moderately malty with a pronounced hop bitterness. The malt character is usually toasty (not roasted) and caramelly. Low to moderately high hop flavor, usually showing rustic, traditional American hop qualities (often woody, rustic, minty). Finish fairly dry and crisp, with a lingering hop bitterness and a firm, grainy malt flavor. Light fruity esters are acceptable, but otherwise clean.","Medium-bodied. Medium to medium-high carbonation.","This style is narrowly defined around the prototypical Anchor Steam example, although allowing other typical ingredients of the era. Northern Brewer hops are not a strict requirement for the style; modern American and New World-type hops (especially citrusy ones) are inappropriate, however.","American West Coast original, brewed originally as Steam Beer in the Gold Rush era. Large shallow open fermenters (coolships) were traditionally used to compensate for the absence of refrigeration and to take advantage of the cool ambient temperatures in the San Francisco Bay area. Fermented with a lager yeast, but one that was selected to ferment relatively clean beer at warmer temperatures. Modern versions are based on Anchor Brewing re-launching the style in the 1970s.","Pale ale malt, non-citrusy hops (often Northern Brewer), small amounts of toasted malt and/or crystal malts. Lager yeast; however, some strains (often with the mention of “California” in the name) work better than others at the warmer fermentation temperatures (55 to 60 °F) typically used. Note that some German yeast strains produce inappropriate sulfury character. ","Superficially similar to an American Amber Ale, but with specific choices for malt and hopping – the hop flavor/aroma is traditional (not modern) American hops, malt flavors are more toasty, the hopping is always assertive, and a warm-fermented lager yeast is used. Less attenuated, less carbonated and less fruity than Australian Sparkling ale.","Anchor Steam, Flying Dog Old Scratch Amber Lager, Schlafly Pi Common, Steamworks Steam Engine Lager"]
["19C - American Brown Ale",1.0449999999999999,1.06,1.01,1.016,35.46,68.95,20,30,4.3,6.2,18,35,1045,1060,1010,1016,"19C","American Brown Ale",1.5,2.5,{"$f":"VLOOKUP(A62,Feuil2!$A$1:$H$74,2,FALSE)","v":"50-75"},{"$f":"VLOOKUP(A62,Feuil2!$A$1:$H$74,3,FALSE)","v":"0-30"},{"$f":"VLOOKUP(A62,Feuil2!$A$1:$H$74,4,FALSE)","v":"80-160"},{"$f":"VLOOKUP(A62,Feuil2!$A$1:$H$74,5,FALSE)","v":"50-150"},{"$f":"VLOOKUP(A62,Feuil2!$A$1:$H$74,6,FALSE)","v":"50-150"},{"$f":"VLOOKUP(A62,Feuil2!$A$1:$H$74,7,FALSE)","v":"<100"},{"$f":"VLOOKUP(A62,Feuil2!$A$1:$H$74,8,FALSE)","v":"60 -120"},"Amber and Brown American Beer","Brown Ale","Dark American Beer","United States",1010,"19C - American Brown Ale",1016,"A malty but hoppy beer frequently with chocolate and caramel flavors. The hop flavor and aroma complements and enhances the malt rather than clashing with it.","Moderate malty-sweet to malty-rich aroma with chocolate, caramel, nutty, and/or toasty qualities. Hop aroma is typically low to moderate, of almost any variety that complements the malt. Some interpretations of the style may feature a stronger hop aroma, an American or New World hop character (citrusy, fruity, tropical, etc.), and/or a fresh dry-hopped aroma (all are optional). Fruity esters are moderate to very low. The dark malt character is more robust than other brown ales, yet stops short of being overly porter-like. The malt and hops are generally balanced.","Light to very dark brown color. Clear. Low to moderate off-white to light tan head.","Medium to moderately-high malty-sweet or malty-rich flavor with chocolate, caramel, nutty, and/or toasty malt complexity, with medium to medium-high bitterness. The medium to medium-dry finish provides an aftertaste having both malt and hops. Hop flavor can be light to moderate, and may optionally have a citrusy, fruity, or tropical character, although any hop flavor that complements the malt is acceptable. Very low to moderate fruity esters. ","Medium to medium-full body. More bitter versions may have a dry, resiny impression. Moderate to moderately-high carbonation.","Most commercial American Browns are not as aggressive as the original homebrewed versions, and some modern craft-brewed examples. This style reflects the current commercial offerings typically marketed as American Brown Ales rather than the hoppier, stronger homebrew versions from the early days of homebrewing. These IPA-strength brown ales should be entered in the Specialty IPA as Brown IPAs.","An American style from the modern craft beer era. Derived from English Brown Ales, but with more hops. Pete’s Wicked Ale was one of the first and best known examples, and inspired many imitations. Popular with homebrewers, where very hoppy versions were sometimes called Texas Brown Ales (this is now more appropriately a Brown IPA).","Well-modified pale malt, plus crystal and darker malts (typically chocolate). American hops are typical, but continental or New World hops can also be used. ","More chocolate and caramel type flavors than American Pale or Amber Ales, typically with less prominent bitterness in the balance. Less bitterness, alcohol, and hop character than Brown IPAs. More bitter and generally hoppier than English Brown Ales, with a richer malt presence, usually higher alcohol, and American/New World hop character.","Anchor Brekle’s Brown, Big Sky Moose Drool Brown Ale, Brooklyn Brown Ale, Bell’s Best Brown, Cigar City Maduro Brown Ale, Smuttynose Old Brown Dog Ale, Telluride Face Down Brown"]
["20A - American Porter",1.05,1.07,1.012,1.018,43.339999999999996,78.8,25,50,4.8,6.5,22,40,1050,1070,1012,1018,"20A","American Porter",1.7,2.2999999999999998,{"$f":"VLOOKUP(A63,Feuil2!$A$1:$H$74,2,FALSE)","v":"50-75"},{"$f":"VLOOKUP(A63,Feuil2!$A$1:$H$74,3,FALSE)","v":"0-30"},{"$f":"VLOOKUP(A63,Feuil2!$A$1:$H$74,4,FALSE)","v":"80-160"},{"$f":"VLOOKUP(A63,Feuil2!$A$1:$H$74,5,FALSE)","v":"50-150"},{"$f":"VLOOKUP(A63,Feuil2!$A$1:$H$74,6,FALSE)","v":"50-150"},{"$f":"VLOOKUP(A63,Feuil2!$A$1:$H$74,7,FALSE)","v":"<100"},{"$f":"VLOOKUP(A63,Feuil2!$A$1:$H$74,8,FALSE)","v":"60 -120"},"American Porter and Stout","Porter","Dark American Beer","United States",1012,"20A - American Porter",1018,"A substantial, malty dark beer with a complex and flavorful dark malt character.","Medium-light to medium-strong dark malt aroma, often with a lightly burnt character. Optionally may also show some additional malt character in support (grainy, bready, toffee-like, caramelly, chocolate, coffee, rich, and/or sweet). Hop aroma low to high, often with a resiny, earthy, or floral character. May be dry-hopped. Fruity esters are moderate to none.","Medium brown to very dark brown, often with ruby- or garnet-like highlights. Can approach black in color. Clarity may be difficult to discern in such a dark beer, but when not opaque will be clear (particularly when held up to the light). Full, tan-colored head with moderately good head retention. ","Moderately strong malt flavor usually features a lightly burnt malt character (and sometimes chocolate and/or coffee flavors) with a bit of grainy, dark malt dryness in the finish. Overall flavor may finish from dry to medium-sweet. May have a sharp character from dark roasted grains, but should not be overly acrid, burnt or harsh. Medium to high bitterness, which can be accentuated by the dark malt. Hop flavor can vary from low to high with a resiny, earthy, or floral character, and balances the dark malt flavors. The dark malt and hops should not clash. Dry-hopped versions may have a resiny flavor. Fruity esters moderate to none.","Medium to medium-full body. Moderately low to moderately high carbonation. Stronger versions may have a slight alcohol warmth. May have a slight astringency from dark malts, although this character should not be strong. ","Although a rather broad style open to brewer interpretation. Dark malt intensity and flavor can vary significantly. May or may not have a strong hop character, and may or may not have significant fermentation by-products; thus may seem to have an “American” or “British” character.","A stronger, more aggressive version of pre-prohibition porters and/or English porters developed in the modern craft beer era. Historical versions existed, particularly on the US East Coast, some of which are still being produced (see the Historical Beer, Pre-Prohibition Porter). This style describes the modern craft version.","May contain several malts, prominently dark malts, which often include black malt (chocolate malt is also often used). American hops typically used for bittering, but US or UK finishing hops can be used; a clashing citrus quality is generally undesirable. Ale yeast can either be clean US versions or characterful English varieties.","More bitter and often stronger with more dark malt qualities and dryness than English Porters or Pre-Prohibition Porters. Less strong and assertive than American Stouts.","Anchor Porter, Boulevard Bully! Porter, Deschutes Black Butte Porter, Founders Porter, Great Lakes Edmund Fitzgerald Porter, Smuttynose Robust Porter, Sierra Nevada Porter"]
["20B - American Stout",1.05,1.075,1.01,1.022,59.1,78.8,35,75,5,7,30,40,1050,1075,1010,1022,"20B","American Stout",1.7,2.2999999999999998,{"$f":"VLOOKUP(A64,Feuil2!$A$1:$H$74,2,FALSE)","v":"50-75"},{"$f":"VLOOKUP(A64,Feuil2!$A$1:$H$74,3,FALSE)","v":"0-30"},{"$f":"VLOOKUP(A64,Feuil2!$A$1:$H$74,4,FALSE)","v":"80-160"},{"$f":"VLOOKUP(A64,Feuil2!$A$1:$H$74,5,FALSE)","v":"50-150"},{"$f":"VLOOKUP(A64,Feuil2!$A$1:$H$74,6,FALSE)","v":"50-150"},{"$f":"VLOOKUP(A64,Feuil2!$A$1:$H$74,7,FALSE)","v":"<100"},{"$f":"VLOOKUP(A64,Feuil2!$A$1:$H$74,8,FALSE)","v":"60 - 120"},"American Porter and Stout","Stout","Dark American Beer","United States",1010,"20B - American Stout",1022,"A fairly strong, highly roasted, bitter, hoppy dark stout. Has the body and dark flavors typical of stouts with a more aggressive American hop character and bitterness.","Moderate to strong aroma of roasted malts, often having a roasted coffee or dark chocolate quality. Burnt or charcoal aromas are acceptable at low levels. Medium to very low hop aroma, often with a citrusy or resiny character. Medium to no esters. Light alcohol-derived aromatics are also optional.","Generally a jet black color, although some may appear very dark brown. Large, persistent head of light tan to light brown in color. Usually opaque.","Moderate to very high roasted malt flavors, often tasting of coffee, roasted coffee beans, dark or bittersweet chocolate. May have the flavor of slightly burnt coffee grounds, but this character should not be prominent. Low to medium malt sweetness, often with rich chocolate or caramel flavors. Medium to high bitterness. Low to high hop flavor, generally citrusy or resiny. Low to no esters. Medium to dry finish, occasionally with a lightly burnt quality. Alcohol flavors can be present up to medium levels, but smooth.","Medium to full body. Can be somewhat creamy, particularly if a small amount of oats have been used to enhance mouthfeel. Can have a bit of roast-derived astringency, but this character should not be excessive. Medium-high to high carbonation. Light to moderately strong alcohol warmth, but smooth and not excessively hot.","Breweries express individuality through varying the roasted malt profile, malt sweetness and flavor, and the amount of finishing hops used. Generally has bolder roasted malt flavors and hopping than other traditional stouts (except Imperial Stouts).","A modern craft beer and homebrew style that applied an aggressive American hoping regime to a strong traditional English or Irish stout. The homebrew version was previously known as West Coast Stout, which is a common naming scheme for a more highly-hopped beer.","Common American base malts and yeast. Varied use of dark and roasted malts, as well as caramel-type malts. Adjuncts such as oatmeal may be present in low quantities. American hop varieties.","Like a hoppy, bitter, strongly roasted Extra or Export Stout. Much more roast and body than a Black IPA. Bigger, stronger versions belong in the Russian Imperial Stout style. Stronger and more assertive, particularly in the dark malt/grain additions and hop character, than American Porter.","Avery Out of Bounds Stout, Deschutes Obsidian Stout, North Coast Old No. 38, Rogue Shakespeare Stout, Sierra Nevada Stout"]
["20C - Imperial Stout",1.075,1.115,1.018,1.03,59.1,78.8,50,90,8,12,30,40,1075,1115,1018,1030,"20C","Imperial Stout",1.7,2.2999999999999998,{"$f":"VLOOKUP(A65,Feuil2!$A$1:$H$74,2,FALSE)","v":"50-75"},{"$f":"VLOOKUP(A65,Feuil2!$A$1:$H$74,3,FALSE)","v":"0-30"},{"$f":"VLOOKUP(A65,Feuil2!$A$1:$H$74,4,FALSE)","v":"120-200"},{"$f":"VLOOKUP(A65,Feuil2!$A$1:$H$74,5,FALSE)","v":"50-150"},{"$f":"VLOOKUP(A65,Feuil2!$A$1:$H$74,6,FALSE)","v":"50-150"},{"$f":"VLOOKUP(A65,Feuil2!$A$1:$H$74,7,FALSE)","v":"<100"},{"$f":"VLOOKUP(A65,Feuil2!$A$1:$H$74,8,FALSE)","v":"120 - 200"},"American Porter and Stout","Stout","English Stout","England",1018,"20C - Imperial Stout",1030,"An intensely-flavored, big, dark ale with a wide range of flavor balances and regional interpretations. Roasty-burnt malt with deep dark or dried fruit flavors, and a warming, bittersweet finish. Despite the intense flavors, the components need to meld together to create a complex, harmonious beer, not a hot mess.","Rich and complex, with variable amounts of roasted grains, maltiness, fruity esters, hops, and alcohol. The roasted malt character can take on coffee, dark chocolate, or slightly burnt tones and can be light to moderately strong. The malt aroma can be subtle to rich and barleywine-like. May optionally show a slight specialty malt character (e.g., caramel), but this should only add complexity and not dominate. Fruity esters may be low to moderately strong, and may take on a complex, dark fruit (e.g., plums, prunes, raisins) character. Hop aroma can be very low to quite aggressive, and may contain any hop variety. An alcohol character may be present, but shouldn’t be sharp, hot, or solventy. Aged versions may have a slight vinous or port-like quality, but shouldn’t be sour. The balance can vary with any of the aroma elements taking center stage. Not all possible aromas described need be present; many interpretations are possible. Aging affects the intensity, balance and smoothness of aromatics.","Color may range from very dark reddish-brown to jet black. Opaque. Deep tan to dark brown head. Generally has a well-formed head, although head retention may be low to moderate. High alcohol and viscosity may be visible in “legs” when beer is swirled in a glass.","Rich, deep, complex and frequently quite intense, with variable amounts of roasted malt/grains, maltiness, fruity esters, hop bitterness and flavor, and alcohol. Medium to aggressively high bitterness. Medium-low to high hop flavor (any variety). Moderate to aggressively high roasted malt/grain flavors can suggest bittersweet or unsweetened chocolate, cocoa, and/or strong coffee. A slightly burnt grain, burnt currant or tarry character may be evident. Fruity esters may be low to intense, and can take on a dark fruit character (raisins, plums, or prunes). Malt backbone can be balanced and supportive to rich and barleywine-like, and may optionally show some supporting caramel, bready or toasty flavors. The palate and finish can vary from relatively dry to moderately sweet, usually with some lingering roastiness, hop bitterness and warming character. The balance and intensity of flavors can be affected by aging, with some flavors becoming more subdued over time and some aged, vinous or port-like qualities developing.","Full to very full-bodied and chewy, with a velvety, luscious texture (although the body may decline with long conditioning). Gentle smooth warmth from alcohol should be present and noticeable, but not a primary characteristic; in well-conditioned versions, the alcohol can be deceptive. Should not be syrupy or under-attenuated. Carbonation may be low to moderate, depending on age and conditioning.","Traditionally an English style, but it is currently much more popular and widely available in America where it is a craft beer favorite, not a curiosity. Variations exist, with English and American interpretations (predictably, the American versions have more bitterness, roasted character, and finishing hops, while the English varieties reflect a more complex specialty malt character and a more forward ester profile). Not all Imperial Stouts have a clearly ‘English’ or ‘American’ character; anything in between the two variants are allowable as well, which is why it is counter-productive to designate a sub-type when entering a competition. The wide range of allowable characteristics allow for maximum brewer creativity. Judges must be aware of the broad range of the style, and not try to judge all examples as clones of a specific commercial beer.","A style with a long, although not necessarily continuous, heritage. Traces roots to strong English porters brewed for export in the 1700s, and said to have been popular with the Russian Imperial Court. After the Napoleonic wars interrupted trade, these beers were increasingly sold in England. The style eventually all but died out, until being popularly embraced in the modern craft beer era, both in England as a revival and in the United States as a reinterpretation or re-imagination by extending the style with American characteristics. ","Well-modified pale malt, with generous quantities of roasted malts and/or grain. May have a complex grain bill using virtually any variety of malt. Any type of hops may be used. American or English ale yeast.","Like a black barleywine with every dimension of flavor coming into play. More complex, with a broader range of possible flavors than lower-gravity stouts. ","American –Bell’s Expedition Stout, Cigar City Marshal Zhukov’s Imperial Stout, Great Divide Yeti Imperial Stout, North Coast Old Rasputin Imperial Stout, Sierra Nevada Narwhal Imperial Stout; English – Courage Imperial Russian Stout, Le Coq Imperial Extra Double Stout, Samuel Smith Imperial Stout"]
["21A - American IPA",{"$f":"N66/1000","v":1.056},{"$f":"O66/1000","v":1.07},{"$f":"P66/1000","v":1.008},{"$f":"Q66/1000","v":1.014},11.82,27.58,40,70,5.5,7.5,6,14,1056,1070,1008,1014,"21A","American IPA",2.2999999999999998,2.8,{"$f":"VLOOKUP(A66,Feuil2!$A$1:$H$74,2,FALSE)","v":"50-150"},{"$f":"VLOOKUP(A66,Feuil2!$A$1:$H$74,3,FALSE)","v":"0-30"},{"$f":"VLOOKUP(A66,Feuil2!$A$1:$H$74,4,FALSE)","v":"40-120"},{"$f":"VLOOKUP(A66,Feuil2!$A$1:$H$74,5,FALSE)","v":"100-400"},{"$f":"VLOOKUP(A66,Feuil2!$A$1:$H$74,6,FALSE)","v":"0-100"},{"$f":"VLOOKUP(A66,Feuil2!$A$1:$H$74,7,FALSE)","v":"<100"},{"$f":"VLOOKUP(A66,Feuil2!$A$1:$H$74,8,FALSE)","v":"-30-30"},"IPA","IPA","American Pale Beer","United States",1008,{"$f":"R66&\" - \"&S66","v":"21A - American IPA"},1014,"A decidedly hoppy and bitter, moderately strong American pale ale, showcasing modern American or New World hop varieties. The balance is hop-forward, with a clean fermentation profile, dryish finish, and clean, supporting malt allowing a creative range of hop character to shine through.","A prominent to intense hop aroma featuring one or more characteristics of American or New World hops, such as citrus, floral, pine, resinous, spicy, tropical fruit, stone fruit, berry, melon, etc. Many versions are dry hopped and can have an additional fresh hop aroma; this is desirable but not required. Grassiness should be minimal, if present. A low to medium-low clean, grainy-malty aroma may be found in the background. Fruitiness from yeast may also be detected in some versions, although a neutral fermentation character is also acceptable. A restrained alcohol note may be present, but this character should be minimal at best. Any American or New World hop character is acceptable; new hop varieties continue to be released and should not constrain this style.","Color ranges from medium gold to light reddish-amber. Should be clear, although unfiltered dry-hopped versions may be a bit hazy. Medium-sized, white to off-white head with good persistence.","Hop flavor is medium to very high, and should reflect an American or New World hop character, such as citrus, floral, pine, resinous, spicy, tropical fruit, stone fruit, berry, melon, etc. Medium-high to very high hop bitterness. Malt flavor should be low to medium-low, and is generally clean and grainy-malty although some light caramel or toasty flavors are acceptable. Low yeast-derived fruitiness is acceptable but not required. Dry to medium-dry finish; residual sweetness should be low to none. The bitterness and hop flavor may linger into the aftertaste but should not be harsh. A very light, clean alcohol flavor may be noted in stronger versions. May be slightly sulfury, but most examples do not exhibit this character.","Medium-light to medium body, with a smooth texture. Medium to medium-high carbonation. No harsh hop-derived astringency. Very light, smooth alcohol warming not a fault if it does not intrude into overall balance.","A modern American craft beer interpretation of the historical English style, brewed using American ingredients and attitude. The basis for many modern variations, including the stronger Double IPA as well as IPAs with various other ingredients. Those other IPAs should generally be entered in the Specialty IPA style. Oak is inappropriate in this style; if noticeably oaked, enter in wood-aged category.","The first modern American craft beer example is generally believed to be Anchor Liberty Ale, first brewed in 1975 and using whole Cascade hops; the style has pushed beyond that original beer, which now tastes more like an American Pale Ale in comparison. American-made IPAs from earlier eras were not unknown (particularly the well-regarded Ballantine’s IPA, an oak-aged beer using an old English recipe). This style is based on the modern craft beer examples.","Pale ale or 2-row brewers malt as the base, American or New World hops, American or English yeast with a clean or slightly fruity profile. Generally all-malt, but mashed at lower temperatures for high attenuation. Sugar additions to aid attenuation are acceptable. Restrained use of crystal malts, if any, as high amounts can lead to a sweet finish and clash with the hop character.","Stronger and more highly hopped than an American Pale Ale. Compared to an English IPA, has less of the “English” character from malt, hops, and yeast (less caramel, bread, and toast; more American/New World hops than English; less yeast-derived esters), less body, and often has a more hoppy balance and is slightly stronger than most examples. Less alcohol than a Double IPA, but with a similar balance.","Alpine Duet, Bell’s Two-Hearted Ale, Fat Heads Head Hunter IPA, Firestone Walker Union Jack, Lagunitas IPA, Russian River Blind Pig IPA, Stone IPA"]
["21B - Specialty IPA - Belgian IPA",1.0580000000000001,1.08,1.008,1.016,9.85,29.55,50,100,6.2,9.5,5,15,1058,1080,1008,1016,"21B","Specialty IPA - Belgian IPA",2.2999999999999998,2.8,{"$f":"VLOOKUP(A67,Feuil2!$A$1:$H$74,2,FALSE)","v":{"$error":"#N/A"}},{"$f":"VLOOKUP(A67,Feuil2!$A$1:$H$74,3,FALSE)","v":{"$error":"#N/A"}},{"$f":"VLOOKUP(A67,Feuil2!$A$1:$H$74,4,FALSE)","v":{"$error":"#N/A"}},{"$f":"VLOOKUP(A67,Feuil2!$A$1:$H$74,5,FALSE)","v":{"$error":"#N/A"}},{"$f":"VLOOKUP(A67,Feuil2!$A$1:$H$74,6,FALSE)","v":{"$error":"#N/A"}},{"$f":"VLOOKUP(A67,Feuil2!$A$1:$H$74,7,FALSE)","v":{"$error":"#N/A"}},{"$f":"VLOOKUP(A67,Feuil2!$A$1:$H$74,8,FALSE)","v":{"$error":"#N/A"}},"IPA","IPA","American Bitter Beer","United States",1008,"21B - Specialty IPA - Belgian IPA",1016,"An IPA with the fruitiness and spiciness derived from the use of Belgian yeast. The examples from Belgium tend to be lighter in color and more attenuated, similar to a tripel that has been brewed with more hops. This beer has a more complex flavor profile and may be higher in alcohol than a typical IPA.","Moderate to high hop aroma, often tropical, stone fruit, citrus or pine-like typical of American or New World hop varieties. Floral and spicy aromas are also found indicating European hops. Grassy aroma due to dry hopping may be present. Gentle, grainy-sweet malt aroma, with little to no caramel. Fruity esters are moderate to high and may include aromas of bananas, pears and apples. Light clove-like phenols may be noticeable. Belgian candi sugar-like aromas are sometimes present.","Light golden to amber in color. Off-white head is moderate to large in size and has good retention. Clarity is fair to quite hazy in dry hopped examples.","Initial flavor is moderately spicy and estery associated with Belgian yeast strains. Clove-like and peppery flavors are common. Banana, pear and apple flavors are also typical. Hop flavors are moderate to high in intensity and may reflect tropical, stone fruit, melon, citrusy, or piney American/New World varieties or floral and spicy Saazer-type hop flavors. Malt flavor is light and grainy-sweet, sometimes with low toasted or caramel malt flavor but not required. Bitterness is high and may be accentuated by spicy yeast-derived flavors. The finish is dry to medium-dry although some examples have a slight sweetness mixed with the lingering bitterness.","The body is medium to light and varies due to carbonation level and adjunct use. Carbonation level is medium to high. Some higher alcohol versions may be warming although this may not be readily apparent.","The choice of yeast strain and hop varieties is critical since many choices will horribly clash.","A relatively new style, started showing up in the mid 2000s. Homebrewers and microbreweries simply substituted Belgian yeast in their American IPA recipes. Belgian breweries added more hops to their tripel and pale ale recipes.","Belgian yeast strains used in making tripels and golden strong ales. American examples tend to use American or New World hops while Belgian versions tend to use European hops and only pale malt.","A cross between an American IPA/Imperial IPA with a Belgian Golden Strong Ale or Tripel. This style is may be spicier, stronger, drier and more fruity than an American IPA.","Brewery Vivant Triomphe, Houblon Chouffe, Epic Brainless IPA, Green Flash Le Freak, Stone Cali-Belgique, Urthel Hop It","Specialty IPA isn’t a distinct style, but is more appropriately thought of as a competition entry category. Beers entered as this style are not experimental beers; they are a collection of currently produced types of beer that may or may not have any market longevity. This category also allows for expansion, so potential future IPA variants (St. Patrick’s Day Green IPA, Romulan Blue IPA, Zima Clear IPA, etc.) have a place to be entered without redoing the style guidelines. The only common element is that they have the balance and overall impression of an IPA (typically, an American IPA) but with some minor tweak.\nThe term ‘IPA’ is used as a singular descriptor of a type of hoppy, bitter beer. It is not meant to be spelled out as ‘India Pale Ale’ when used in the context of a Specialty IPA. None of these beers ever historically went to India, and many aren’t pale. But the craft beer market knows what to expect in balance when a beer is described as an ‘IPA’ – so the modifiers used to differentiate them are based on that concept alone."]
["21B - Specialty IPA - Black IPA",1.05,1.085,1.01,1.018,49.25,78.8,50,90,5.5,9,25,40,1050,1085,1010,1018,"21B","Specialty IPA - Black IPA",2.2999999999999998,2.8,{"$f":"VLOOKUP(A68,Feuil2!$A$1:$H$74,2,FALSE)","v":{"$error":"#N/A"}},{"$f":"VLOOKUP(A68,Feuil2!$A$1:$H$74,3,FALSE)","v":{"$error":"#N/A"}},{"$f":"VLOOKUP(A68,Feuil2!$A$1:$H$74,4,FALSE)","v":{"$error":"#N/A"}},{"$f":"VLOOKUP(A68,Feuil2!$A$1:$H$74,5,FALSE)","v":{"$error":"#N/A"}},{"$f":"VLOOKUP(A68,Feuil2!$A$1:$H$74,6,FALSE)","v":{"$error":"#N/A"}},{"$f":"VLOOKUP(A68,Feuil2!$A$1:$H$74,7,FALSE)","v":{"$error":"#N/A"}},{"$f":"VLOOKUP(A68,Feuil2!$A$1:$H$74,8,FALSE)","v":{"$error":"#N/A"}},"IPA","IPA","American Bitter Beer","United States",1010,"21B - Specialty IPA - Black IPA",1018,"A beer with the dryness, hop-forward balance, and flavor characteristics of an American IPA, only darker in color – but without strongly roasted or burnt flavors. The flavor of darker malts is gentle and supportive, not a major flavor component. Drinkability is a key characteristic.","A moderate to high hop aroma, often with a stone fruit, tropical, citrusy, resinous, piney, berry, or melon character. If dry hopped, can have an additional floral, herbal, or grassy aroma, although this is not required. Very low to moderate dark malt aroma, which can optionally include light chocolate, coffee, or toast notes. Some clean or lightly caramelly malty sweetness may be found in the background. Fruitiness, either from esters or from hops, may also be detected in some versions, although a neutral fermentation character is also acceptable.","Color ranges from dark brown to black. Should be clear, although unfiltered dry-hopped versions may be a bit hazy; if opaque, should not be murky. Good head stand with light tan to tan color should persist. ","Medium-low to high hop flavor with tropical, stone fruit, melon, citrusy, berry, piney or resinous aspects. Medium-high to very high hop bitterness, although dark malts may contribute to the perceived bitterness. The base malt flavor is generally clean and of low to medium intensity, and can optionally have low caramel or toffee flavors. Dark malt flavors are low to medium-low; restrained chocolate or coffee flavors may be present, but the roasted notes should not be intense, ashy, or burnt, and should not clash with the hops. Low to moderate fruitiness (from yeast or hops) is acceptable but not required. Dry to slightly off-dry finish. The finish may include a light roast character that contributes to perceived dryness, although this is not required. The bitterness may linger into the aftertaste but should not be harsh. Some clean alcohol flavor can be noted in stronger versions. ","Smooth, medium-light to medium-bodied mouthfeel without significant hop- or (especially) roasted malt-derived astringency. Dry-hopped versions may be a bit resiny. Medium carbonation. A bit of creaminess may be present but is not required. Some smooth alcohol warming can and should be sensed in stronger (but not all) versions. ","Most examples are standard strength. Strong examples can sometimes seem like big, hoppy porters if made too extreme, which hurts their drinkability. The hops and malt can combine to produce interesting interactions.","A variation of the American IPA style first commercially produced by Greg Noonan as Blackwatch IPA around 1990. Popularized in the Pacific Northwest and Southern California of the US starting in the early-mid 2000s. This style is sometimes known as Cascadian Dark Ale (CDA), mainly in the Pacific Northwest. ","Debittered roast malts for color and some flavor without harshness and burnt qualities; American or New World hop varieties that don’t clash with roasted malts. Hop characteristics cited are typical of these type of hops; others characteristics are possible, particularly if derived from newer varietals.","Balance and overall impression of an American or Double IPA with restrained roast similar to the type found in Schwarzbiers. Not as roasty-burnt as American stouts and porters, and with less body and increased smoothness and drinkability. ","21st Amendment Back in Black (standard), Deschutes Hop in the Dark CDA (standard), Rogue Dad’s Little Helper (standard), Southern Tier Iniquity (double), Widmer Pitch Black IPA (standard)","Specialty IPA isn’t a distinct style, but is more appropriately thought of as a competition entry category. Beers entered as this style are not experimental beers; they are a collection of currently produced types of beer that may or may not have any market longevity. This category also allows for expansion, so potential future IPA variants (St. Patrick’s Day Green IPA, Romulan Blue IPA, Zima Clear IPA, etc.) have a place to be entered without redoing the style guidelines. The only common element is that they have the balance and overall impression of an IPA (typically, an American IPA) but with some minor tweak.\nThe term ‘IPA’ is used as a singular descriptor of a type of hoppy, bitter beer. It is not meant to be spelled out as ‘India Pale Ale’ when used in the context of a Specialty IPA. None of these beers ever historically went to India, and many aren’t pale. But the craft beer market knows what to expect in balance when a beer is described as an ‘IPA’ – so the modifiers used to differentiate them are based on that concept alone."]
["21B - Specialty IPA - Brown IPA",1.056,1.07,1.008,1.016,21.669999999999998,37.43,40,70,5.5,7.5,11,19,1056,1070,1008,1016,"21B","Specialty IPA - Brown IPA",2.2999999999999998,2.8,{"$f":"VLOOKUP(A69,Feuil2!$A$1:$H$74,2,FALSE)","v":{"$error":"#N/A"}},{"$f":"VLOOKUP(A69,Feuil2!$A$1:$H$74,3,FALSE)","v":{"$error":"#N/A"}},{"$f":"VLOOKUP(A69,Feuil2!$A$1:$H$74,4,FALSE)","v":{"$error":"#N/A"}},{"$f":"VLOOKUP(A69,Feuil2!$A$1:$H$74,5,FALSE)","v":{"$error":"#N/A"}},{"$f":"VLOOKUP(A69,Feuil2!$A$1:$H$74,6,FALSE)","v":{"$error":"#N/A"}},{"$f":"VLOOKUP(A69,Feuil2!$A$1:$H$74,7,FALSE)","v":{"$error":"#N/A"}},{"$f":"VLOOKUP(A69,Feuil2!$A$1:$H$74,8,FALSE)","v":{"$error":"#N/A"}},"IPA","IPA","American Bitter Beer","United States",1008,"21B - Specialty IPA - Brown IPA",1016,"Hoppy, bitter, and moderately strong like an American IPA, but with some caramel, chocolate, toffee, and/or dark fruit malt character as in an American Brown Ale. Retaining the dryish finish and lean body that makes IPAs so drinkable, a Brown IPA is a little more flavorful and malty than an American IPA without being sweet or heavy.","A moderate to moderately-strong fresh hop aroma featuring one or more characteristics of American or New World hops, such as tropical fruit, stone fruit, citrus, floral, spicy, berry, melon, pine, resinous, etc. Many versions are dry hopped and can have an additional fresh hop aroma; this is desirable but not required. Grassiness should be minimal, if present. A medium-low to medium malty-sweet aroma mixes in well with the hop selection, and often features chocolate, nuts, dark caramel, toffee, toasted bread, and/or dark fruit character. Fruitiness from yeast may also be detected in some versions, although a neutral fermentation character is also acceptable. A restrained alcohol note may be present, but this character should be minimal at best. Any American or New World hop character is acceptable; new hop varieties continue to be released and should not constrain this style.","Color ranges from reddish-brown to dark brown but not black. Frequently opaque, but should be clear if visible. Unfiltered dry-hopped versions may be a bit hazy. Medium-sized, cream-colored to tan head with good persistence.","Hop flavor is medium to high, and should reflect an American or New World hop character, such as citrus, floral, pine, resinous, spicy, tropical fruit, stone fruit, berry, melon, etc. Medium-high to high hop bitterness. Malt flavor should be medium-low to medium, and is generally clean but malty-sweet up front with milk chocolate, cocoa, toffee, nutty, biscuity, dark caramel, toasted bread and/or dark fruit malt flavors. The character malt choices and the hop selections should complement and enhance each other, not clash. The level of malt flavor should nearly balance the hop bitterness and flavor presentation. Low yeast-derived fruitiness is acceptable but not required. Dry to medium finish; residual sweetness should be medium-low to none. The bitterness and hop flavor may linger into the aftertaste but should not be harsh. A very light, clean alcohol flavor may be noted in stronger versions. No roasted, burnt, or harsh-bitter malt character.","Medium-light to medium body, with a smooth texture. Medium to medium-high carbonation. No harsh hop-derived astringency. Very light, smooth alcohol warming not a fault if it does not intrude into overall balance.","Previously might have been a sub-genre of American Brown Ales, hoppier and stronger than the normal products, but still maintaining the essential drinkability by avoiding sweet flavors or a heavy body or finish. The hops and malt can combine to produce interesting interactions.","A more modern craft beer name for a style that has long been popular with US homebrewers, when it was known as a hoppier American Brown Ale or sometimes Texas Brown Ale (despite origins in California).","Similar to an American IPA, but with medium or dark crystal malts, lightly roasted chocolate-type malts, or other intermediate color character malts. May use sugar adjuncts, including brown sugar. American or New World finishing hops with tropical, fruity, citrusy, piney, berry, or melon aspects; the choice of hops and character malts is synergistic – they very much have to complement each other and not clash.","A stronger and more bitter version of an American Brown Ale, with the balance of an American IPA.","Dogfish Head Indian Brown Ale, Grand Teton Bitch Creek, Harpoon Brown IPA, Russian River Janet’s Brown Ale","Specialty IPA isn’t a distinct style, but is more appropriately thought of as a competition entry category. Beers entered as this style are not experimental beers; they are a collection of currently produced types of beer that may or may not have any market longevity. This category also allows for expansion, so potential future IPA variants (St. Patrick’s Day Green IPA, Romulan Blue IPA, Zima Clear IPA, etc.) have a place to be entered without redoing the style guidelines. The only common element is that they have the balance and overall impression of an IPA (typically, an American IPA) but with some minor tweak.\nThe term ‘IPA’ is used as a singular descriptor of a type of hoppy, bitter beer. It is not meant to be spelled out as ‘India Pale Ale’ when used in the context of a Specialty IPA. None of these beers ever historically went to India, and many aren’t pale. But the craft beer market knows what to expect in balance when a beer is described as an ‘IPA’ – so the modifiers used to differentiate them are based on that concept alone."]
["21B - Specialty IPA - Red IPA",1.056,1.07,1.008,1.016,21.669999999999998,37.43,40,70,5.5,7.5,11,19,1056,1070,1008,1016,"21B","Specialty IPA - Red IPA",2.2999999999999998,2.8,{"$f":"VLOOKUP(A70,Feuil2!$A$1:$H$74,2,FALSE)","v":{"$error":"#N/A"}},{"$f":"VLOOKUP(A70,Feuil2!$A$1:$H$74,3,FALSE)","v":{"$error":"#N/A"}},{"$f":"VLOOKUP(A70,Feuil2!$A$1:$H$74,4,FALSE)","v":{"$error":"#N/A"}},{"$f":"VLOOKUP(A70,Feuil2!$A$1:$H$74,5,FALSE)","v":{"$error":"#N/A"}},{"$f":"VLOOKUP(A70,Feuil2!$A$1:$H$74,6,FALSE)","v":{"$error":"#N/A"}},{"$f":"VLOOKUP(A70,Feuil2!$A$1:$H$74,7,FALSE)","v":{"$error":"#N/A"}},{"$f":"VLOOKUP(A70,Feuil2!$A$1:$H$74,8,FALSE)","v":{"$error":"#N/A"}},"IPA","IPA","American Bitter Beer","United States",1008,"21B - Specialty IPA - Red IPA",1016,"Hoppy, bitter, and moderately strong like an American IPA, but with some caramel, toffee, and/or dark fruit malt character. Retaining the dryish finish and lean body that makes IPAs so drinkable, a Red IPA is a little more flavorful and malty than an American IPA without being sweet or heavy.","A moderate to strong fresh hop aroma featuring one or more characteristics of American or New World hops, such as tropical fruit, stone fruit, citrus, floral, spicy, berry, melon, pine, resinous, etc. Many versions are dry hopped and can have an additional fresh hop aroma; this is desirable but not required. Grassiness should be minimal, if present. A medium-low to medium malty-sweet aroma mixes in well with the hop selection, and often features caramel, toffee, toasty, and/or dark fruit character. Fruitiness from yeast may also be detected in some versions, although a neutral fermentation character is also acceptable. A restrained alcohol note may be present, but this character should be minimal at best. Any American or New World hop character is acceptable; new hop varieties continue to be released and should not constrain this style.","Color ranges from light reddish-amber to dark reddish-copper. Should be clear, although unfiltered dry-hopped versions may be a bit hazy. Medium-sized, off-white to cream-colored head with good persistence.","Hop flavor is medium to very high, and should reflect an American or New World hop character, such as citrus, floral, pine, resinous, spicy, tropical fruit, stone fruit, berry, melon, etc. Medium-high to very high hop bitterness. Malt flavor should be medium-low to medium, and is generally clean but malty-sweet up front with medium-dark caramel, toffee, toasty and/or dark fruit malt flavors. The character malt choices and the hop selections should complement and enhance each other, not clash. The level of malt flavor should not adversely constrain the hop bitterness and flavor presentation. Low yeast-derived fruitiness is acceptable but not required. Dry to medium-dry finish; residual sweetness should be medium-low to none. The bitterness and hop flavor may linger into the aftertaste but should not be harsh. A very light, clean alcohol flavor may be noted in stronger versions. ","Medium-light to medium body, with a smooth texture. Medium to medium-high carbonation. No harsh hop-derived astringency. Very light, smooth alcohol warming not a fault if it does not intrude into overall balance.","Previously might have been a sub-genre of American Amber Ales or Double Red Ales, hoppier and stronger than the normal products, but still maintaining the essential drinkability by avoiding sweet flavors or a heavy body or finish.","A modern American craft beer style, based on American IPA but with the malt flavors of an American Amber Ale.","Similar to an American IPA, but with medium or dark crystal malts, possibly some character malts with a light toasty aspect. May use sugar adjuncts. American or New World finishing hops with tropical, fruity, citrusy, piney, berry, or melon aspects; the choice of hops and character malts is synergistic – they very much have to complement each other and not clash.","Similar to the difference between an American Amber Ale and an American Pale Ale, a Red IPA will differ from an American IPA with the addition of some darker crystal malts giving a slightly sweeter, more caramelly and dark fruit-based balance. A Red IPA differs from an American Strong Ale in that the malt profile is less intense and there is less body; a Red IPA still has an IPA balance and doesn’t trend towards a barleywine-like malt character. A Red IPA is like a stronger, hoppier American Amber Ale, with the characteristic dry finish, medium-light body, and strong late hop character.","Green Flash Hop Head Red Double Red IPA (double), Midnight Sun Sockeye Red, Sierra Nevada Flipside Red IPA, Summit Horizon Red IPA, Odell Runoff Red IPA","Specialty IPA isn’t a distinct style, but is more appropriately thought of as a competition entry category. Beers entered as this style are not experimental beers; they are a collection of currently produced types of beer that may or may not have any market longevity. This category also allows for expansion, so potential future IPA variants (St. Patrick’s Day Green IPA, Romulan Blue IPA, Zima Clear IPA, etc.) have a place to be entered without redoing the style guidelines. The only common element is that they have the balance and overall impression of an IPA (typically, an American IPA) but with some minor tweak.\nThe term ‘IPA’ is used as a singular descriptor of a type of hoppy, bitter beer. It is not meant to be spelled out as ‘India Pale Ale’ when used in the context of a Specialty IPA. None of these beers ever historically went to India, and many aren’t pale. But the craft beer market knows what to expect in balance when a beer is described as an ‘IPA’ – so the modifiers used to differentiate them are based on that concept alone."]
["21B - Specialty IPA - Rye IPA",1.056,1.075,1.008,1.014,11.82,27.58,50,75,5.5,8,6,14,1056,1075,1008,1014,"21B","Specialty IPA - Rye IPA",2.2999999999999998,2.8,{"$f":"VLOOKUP(A71,Feuil2!$A$1:$H$74,2,FALSE)","v":{"$error":"#N/A"}},{"$f":"VLOOKUP(A71,Feuil2!$A$1:$H$74,3,FALSE)","v":{"$error":"#N/A"}},{"$f":"VLOOKUP(A71,Feuil2!$A$1:$H$74,4,FALSE)","v":{"$error":"#N/A"}},{"$f":"VLOOKUP(A71,Feuil2!$A$1:$H$74,5,FALSE)","v":{"$error":"#N/A"}},{"$f":"VLOOKUP(A71,Feuil2!$A$1:$H$74,6,FALSE)","v":{"$error":"#N/A"}},{"$f":"VLOOKUP(A71,Feuil2!$A$1:$H$74,7,FALSE)","v":{"$error":"#N/A"}},{"$f":"VLOOKUP(A71,Feuil2!$A$1:$H$74,8,FALSE)","v":{"$error":"#N/A"}},"IPA","IPA","American Bitter Beer","United States",1008,"21B - Specialty IPA - Rye IPA",1014,"A decidedly hoppy and bitter, moderately strong American pale ale, showcasing modern American and New World hop varieties and rye malt. The balance is hop-forward, with a clean fermentation profile, dry finish, and clean, supporting malt allowing a creative range of hop character to shine through.","A prominent to intense hop aroma featuring one or more characteristics of American or New World hops, such as citrus, floral, pine, resinous, spicy, tropical fruit, stone fruit, berry, melon, etc. Many versions are dry hopped and can have an additional fresh hop aroma; this is desirable but not required. Grassiness should be minimal, if present. It may have low peppery rye malt aroma. A low to medium-low clean grainy-malty aroma may be found in the background. Fruitiness from yeast may also be detected in some versions, although a neutral fermentation character is also acceptable. A restrained alcohol note may be present, but this character should be minimal at best. Any American or New World hop character is acceptable; new hop varieties continue to be released and should not constrain this style.","Color ranges from medium gold to light reddish-amber. Should be clear, although unfiltered dry-hopped versions may be a bit hazy. Medium-sized, white to off-white head with good persistence.","Hop flavor is medium to very high, and should reflect an American or New World hop character, such as citrus, floral, pine, resinous, spicy, tropical fruit, stone fruit, berry, melon, etc. Medium-high to very high hop bitterness. Malt flavor should be low to medium-low, and is generally clean and grainy-malty although some light caramel or toasty flavors are acceptable. A light grainy spiciness from rye malt should be present. Low yeast-derived fruitiness is acceptable but not required. Rye malt contributes to a dry finish; residual sweetness should be low to none. The bitterness, hop flavor and dryness may linger into the aftertaste but should not be harsh. A very light, clean alcohol flavor may be noted in stronger versions. ","Medium-light to medium body, with a smooth texture. Medium to medium-high carbonation. No harsh hop-derived astringency. Very light, smooth alcohol warming not a fault if it does not intrude into overall balance.","A modern American craft beer variation of American IPA. Rye malt character should be noticeable, otherwise enter in American IPA. Oak is inappropriate in this style; if noticeably oaked, enter in wood-aged category.","Looking to add complexity and variety to their IPAs, craft brewers and homebrewers substituted rye malt for a portion of their base malt. Rye IPAs, RyePAs or RIPAs have found a place in many craft breweries seasonal rotations.","Pale ale or 2-row brewers malt as the base, 15-20% Rye malt, American or New World hops, American or English yeast with a clean or slightly fruity profile. Generally all-malt, but mashed at lower temperatures for high attenuation. Sugar additions to aid attenuation are acceptable. Water character varies from soft to moderately sulfate. Restrained use of crystal malts, if any, as high amounts can lead to a sweet finish and clash with the hop character.","Drier and slightly spicier than an American IPA. Bitterness and spiciness from rye lingers longer than an American IPA. Does not have the intense rye malt character of a Roggenbier. Some examples are stronger like a Double IPA.","Arcadia Sky High Rye, Bear Republic Hop Rod Rye, Founders Reds Rye, Great Lakes Rye of the Tiger, Sierra Nevada Ruthless Rye","Specialty IPA isn’t a distinct style, but is more appropriately thought of as a competition entry category. Beers entered as this style are not experimental beers; they are a collection of currently produced types of beer that may or may not have any market longevity. This category also allows for expansion, so potential future IPA variants (St. Patrick’s Day Green IPA, Romulan Blue IPA, Zima Clear IPA, etc.) have a place to be entered without redoing the style guidelines. The only common element is that they have the balance and overall impression of an IPA (typically, an American IPA) but with some minor tweak.\nThe term ‘IPA’ is used as a singular descriptor of a type of hoppy, bitter beer. It is not meant to be spelled out as ‘India Pale Ale’ when used in the context of a Specialty IPA. None of these beers ever historically went to India, and many aren’t pale. But the craft beer market knows what to expect in balance when a beer is described as an ‘IPA’ – so the modifiers used to differentiate them are based on that concept alone."]
["21B - Specialty IPA - White IPA",1.056,1.0649999999999999,1.01,1.016,9.85,15.76,40,70,5.5,7,5,8,1056,1065,1010,1016,"21B","Specialty IPA - White IPA",2.2999999999999998,2.8,{"$f":"VLOOKUP(A72,Feuil2!$A$1:$H$74,2,FALSE)","v":{"$error":"#N/A"}},{"$f":"VLOOKUP(A72,Feuil2!$A$1:$H$74,3,FALSE)","v":{"$error":"#N/A"}},{"$f":"VLOOKUP(A72,Feuil2!$A$1:$H$74,4,FALSE)","v":{"$error":"#N/A"}},{"$f":"VLOOKUP(A72,Feuil2!$A$1:$H$74,5,FALSE)","v":{"$error":"#N/A"}},{"$f":"VLOOKUP(A72,Feuil2!$A$1:$H$74,6,FALSE)","v":{"$error":"#N/A"}},{"$f":"VLOOKUP(A72,Feuil2!$A$1:$H$74,7,FALSE)","v":{"$error":"#N/A"}},{"$f":"VLOOKUP(A72,Feuil2!$A$1:$H$74,8,FALSE)","v":{"$error":"#N/A"}},"IPA","IPA","American Bitter Beer","United States",1010,"21B - Specialty IPA - White IPA",1016,"A fruity, spicy, refreshing version of an American IPA, but with a lighter color, less body, and featuring either the distinctive yeast and/or spice additions typical of a Belgian witbier.","Moderate fruity esters – banana, citrus, perhaps apricot. May have light to moderate spice aroma such as coriander or pepper from actual spice additions and/or Belgian yeast. Hop aroma is moderately-low to medium, usually American or New World type with stone fruit, citrus and tropical aromas. Esters and spices may reduce hop aroma perception. Light clove-like phenolics may be present.","Pale to deep golden color, typically hazy. Moderate to large, dense white head that persists.","Light malt flavor, perhaps a bit bready. Fruity esters are moderate to high, with citrus flavors similar to grapefruit and orange, or stone fruit like apricot. Sometimes banana-like flavors are present. Hop flavor is medium-low to medium-high with citrusy or fruity aspects. Some spicy clove-like flavors from Belgian yeast may be present. Coriander and orange peel flavors may be found as well. Bitterness is high which leads to a moderately dry, refreshing finish.","Medium-light body with medium to medium-high carbonation. Typically no astringency, although highly spiced examples may exhibit a light astringency which is not distracting. ","A craft beer interpretation of American IPA crossed with a witbier.","American craft brewers developed the style as a late winter/spring seasonal beer to appeal to Wit and IPA drinkers alike.","Pale and wheat malts, Belgian yeast, citrusy American type hops.","Similar to a Belgian Wit style except highly hopped to the level of an American IPA. Bitter and hoppy like the IPA but fruity, spicy and light like the Wit. Typically the hop aroma and flavor are not as prominent as in an American IPA.","Blue Point White IPA, Deschutes Chainbreaker IPA, Harpoon The Long Thaw, New Belgium Accumulation","Specialty IPA isn’t a distinct style, but is more appropriately thought of as a competition entry category. Beers entered as this style are not experimental beers; they are a collection of currently produced types of beer that may or may not have any market longevity. This category also allows for expansion, so potential future IPA variants (St. Patrick’s Day Green IPA, Romulan Blue IPA, Zima Clear IPA, etc.) have a place to be entered without redoing the style guidelines. The only common element is that they have the balance and overall impression of an IPA (typically, an American IPA) but with some minor tweak.\nThe term ‘IPA’ is used as a singular descriptor of a type of hoppy, bitter beer. It is not meant to be spelled out as ‘India Pale Ale’ when used in the context of a Specialty IPA. None of these beers ever historically went to India, and many aren’t pale. But the craft beer market knows what to expect in balance when a beer is described as an ‘IPA’ – so the modifiers used to differentiate them are based on that concept alone."]
["22A - Double IPA",1.0649999999999999,1.085,1.008,1.018,11.82,27.58,60,120,7.5,10,6,14,1065,1085,1008,1018,"22A","Double IPA",2.2999999999999998,2.8,{"$f":"VLOOKUP(A73,Feuil2!$A$1:$H$74,2,FALSE)","v":"50-150"},{"$f":"VLOOKUP(A73,Feuil2!$A$1:$H$74,3,FALSE)","v":"0-30"},{"$f":"VLOOKUP(A73,Feuil2!$A$1:$H$74,4,FALSE)","v":"40-120"},{"$f":"VLOOKUP(A73,Feuil2!$A$1:$H$74,5,FALSE)","v":"100-400"},{"$f":"VLOOKUP(A73,Feuil2!$A$1:$H$74,6,FALSE)","v":"0-100"},{"$f":"VLOOKUP(A73,Feuil2!$A$1:$H$74,7,FALSE)","v":"<100"},{"$f":"VLOOKUP(A73,Feuil2!$A$1:$H$74,8,FALSE)","v":"30 - 30"},"Strong American Ale","IPA","American Bitter Beer","United States",1008,"22A - Double IPA",1018,"An intensely hoppy, fairly strong pale ale without the big, rich, complex maltiness and residual sweetness and body of an American barleywine. Strongly hopped, but clean, dry, and lacking harshness. Drinkability is an important characteristic; this should not be a heavy, sipping beer.","A prominent to intense hop aroma that typically showcases American or New World hop characteristics (citrus, floral, pine, resinous, spicy, tropical fruit, stone fruit, berry, melon, etc.). Most versions are dry hopped and can have an additional resinous or grassy aroma, although this is not absolutely required. Some clean malty sweetness may be found in the background. Fruitiness, either from esters or hops, may also be detected in some versions, although a neutral fermentation character is typical. Some alcohol can usually be noted, but it should not have a “hot” character.","Color ranges from golden to light orange-copper; most modern versions are fairly pale. Good clarity, although unfiltered dry-hopped versions may be a bit hazy. Moderate-sized, persistent, white to off-white head.","Hop flavor is strong and complex, and can reflect the characteristics of modern American or New World hop varieties (citrus, floral, pine, resinous, spicy, tropical fruit, stone fruit, berry, melon, etc.). High to absurdly high hop bitterness. Low to medium malt flavor, generally clean and grainy-malty although low levels of caramel or toasty flavors are acceptable. Low to medium fruitiness is acceptable but not required. A long, lingering bitterness is usually present in the aftertaste but should not be harsh. Dry to medium-dry finish; should not finish sweet or heavy. A light, clean, smooth alcohol flavor is not a fault. Oak is inappropriate in this style. May be slightly sulfury, but most examples do not exhibit this character. ","Medium-light to medium body, with a smooth texture. Medium to medium-high carbonation. No harsh hop-derived astringency. Restrained, smooth alcohol warming acceptable.","A showcase for hops, yet remaining quite drinkable. The adjective “double\" is arbitrary and simply implies a stronger version of an IPA; “imperial,” “extra,” “extreme,” or any other variety of adjectives would be equally valid, although the modern American market seems to have now coalesced around the “double” term.","An American craft beer innovation first developed in the mid-late 1990s reflecting the trend of American craft brewers “pushing the envelope” to satisfy the need of hop aficionados for increasingly intense products. Became more mainstream and popular throughout the 2000s, and inspired additional IPA creativity.","Clean 2-row malt is typical as a base grain; an excessively complex grist can be distracting. Crystal-type malts often muddy the hop flavors, and are generally considered undesirable in significant quantities. Sugar or other highly fermentable adjuncts are often used to increase attenuation, as are lower-temperature mash rests. Can use a complex variety of hops, typically American or New World, often with cutting-edge profiles providing distinctive differences. Modern hops with unusual characteristics are not out of style. American yeast that can give a clean or slightly fruity profile.","Bigger than either an English or American IPA in both alcohol strength and overall hop level (bittering and finish). Less malty, lower body, less rich and a greater overall hop intensity than an American Barleywine. Typically not as high in gravity/alcohol as a barleywine, since high alcohol and malt tend to limit drinkability.","Avery Maharaja, Fat Heads Hop Juju, Firestone Walker Double Jack, Port Brewing Hop 15, Russian River Pliny the Elder, Stone Ruination IPA, Three Floyds Dreadnaught"]
["22B - American Strong Ale",1.0620000000000001,1.0900000000000001,1.014,1.024,13.79,37.43,50,100,6.3,10,7,19,1062,1090,1014,1024,"22B","American Strong Ale",2.2999999999999998,2.8,{"$f":"VLOOKUP(A74,Feuil2!$A$1:$H$74,2,FALSE)","v":{"$error":"#N/A"}},{"$f":"VLOOKUP(A74,Feuil2!$A$1:$H$74,3,FALSE)","v":{"$error":"#N/A"}},{"$f":"VLOOKUP(A74,Feuil2!$A$1:$H$74,4,FALSE)","v":{"$error":"#N/A"}},{"$f":"VLOOKUP(A74,Feuil2!$A$1:$H$74,5,FALSE)","v":{"$error":"#N/A"}},{"$f":"VLOOKUP(A74,Feuil2!$A$1:$H$74,6,FALSE)","v":{"$error":"#N/A"}},{"$f":"VLOOKUP(A74,Feuil2!$A$1:$H$74,7,FALSE)","v":{"$error":"#N/A"}},{"$f":"VLOOKUP(A74,Feuil2!$A$1:$H$74,8,FALSE)","v":{"$error":"#N/A"}},"Strong American Ale","Strong Ale","Strong Ale","United States",1014,"22B - American Strong Ale",1024,"A strong, full-flavored American ale that challenges and rewards the palate with full malty and hoppy flavors and substantial bitterness. The flavors are bold but complementary, and are stronger and richer than average-strength pale and amber American ales.","Medium to high hop aroma, most often presenting citrusy or resiny notes although characteristics associated with other American or New World varieties may be found (tropical, stone fruit, melon, etc.). Moderate to bold maltiness supports hop profile, with medium to dark caramel a common presence, bready or toasty possible and background notes of light roast and/or chocolate noticeable in some examples. Generally exhibits clean to moderately fruity ester profile. Moderate alcohol aromatics may be noticeable, but should not be hot, harsh, or solventy.","Medium amber to deep copper or light brown. Moderate-low to medium-sized off-white to light tan head; may have low head retention. Good clarity. Alcohol level and viscosity may present “legs” when glass is swirled.","Medium to high dextrinous malt with a full range of caramel, toffee, dark fruit flavors. Low to medium toasty, bready, or Maillard-rich malty flavors are optional, and can add complexity. Medium-high to high hop bitterness. The malt gives a medium to high sweet impression on the palate, although the finish may be slightly sweet to somewhat dry. Moderate to high hop flavor. Low to moderate fruity esters. The hop flavors are similar to the aroma (citrusy, resiny, tropical, stone fruit, melon, etc.). Alcohol presence may be noticeable, but sharp or solventy alcohol flavors are undesirable. Roasted malt flavors are allowable but should be a background note; burnt malt flavors are inappropriate. While strongly malty on the palate, the finish should seem bitter to bittersweet. Should not be syrupy and under-attenuated. The aftertaste typically has malt, hops, and alcohol noticeable. ","Medium to full body. An alcohol warmth may be present, but not be excessively hot. Any astringency present should be attributable to bold hop bitterness and should not be objectionable on the palate. Medium-low to medium carbonation. ","A fairly broad style that can describe beers labeled in various ways, including modern Double/Imperial Red/Amber Ales and other strong, malty-but-hoppy beers that aren’t quite in the Barleywine class. Diverse enough to include what may be viewed as a strong American Amber Ale with room for more interpretations of other “Imperial” versions of lower gravity American Ale styles. Many “East Coast” type IPAs might fit better in this category if they have considerable crystal malt or otherwise more of a malty-sweet finish.","While modern craft versions were developed as “imperial” strength versions of American amber or red ales, the style has much in common with historic American stock ales. Strong, malty beers were highly hopped to keep as provision beers prior to prohibition. There is no continuous legacy of brewing stock ales in this manner, but the resemblance is considerable. Stone Arrogant Bastard was born out of a batch of pale ale that was mistakenly made with excess ingredients, thus creating what may have been the prototype for the imperial amber/red ale. Great Lakes first brewed Nosferatu in the early 1990s and called it a stock ale, although they now call it an imperial red ale. So whether by direct historical inspiration or by accident, the style developed independently in the craft beer era and has subsequently become quite popular.","Well-modified pale malt as a base; some character malts would be appropriate, medium to dark crystal malts are typical. Citrusy or piney American hops are common, although any American or New World varieties can be used in quantity, provided they do not clash with the malt character. Generally uses an attenuative American yeast.","Generally not as strong and as rich as an American Barleywine. More malt balanced than an American or Double IPA with more American hop intensity than an English Strong Ale style would tolerate. ","Bear Republic Red Rocket Ale, Great Lakes Nosferatu, Terrapin Big Hoppy Monster, Port Brewing Shark Attack Double Red, Stone Arrogant Bastard,"]
["22C - American Barleywine",1.08,1.1200000000000001,1.016,1.03,19.7,37.43,50,100,8,12,10,19,1080,1120,1016,1030,"22C","American Barleywine",1.5,2.2999999999999998,{"$f":"VLOOKUP(A75,Feuil2!$A$1:$H$74,2,FALSE)","v":"50-100"},{"$f":"VLOOKUP(A75,Feuil2!$A$1:$H$74,3,FALSE)","v":"0-30"},{"$f":"VLOOKUP(A75,Feuil2!$A$1:$H$74,4,FALSE)","v":"40-120"},{"$f":"VLOOKUP(A75,Feuil2!$A$1:$H$74,5,FALSE)","v":"50-100"},{"$f":"VLOOKUP(A75,Feuil2!$A$1:$H$74,6,FALSE)","v":"50-150"},{"$f":"VLOOKUP(A75,Feuil2!$A$1:$H$74,7,FALSE)","v":"<100"},{"$f":"VLOOKUP(A75,Feuil2!$A$1:$H$74,8,FALSE)","v":"0-60"},"Strong American Ale","Strong Ale","Barleywine","United States",1016,"22C - American Barleywine",1030,"A well-hopped American interpretation of the richest and strongest of the English ales. The hop character should be evident throughout, but does not have to be unbalanced. The alcohol strength and hop bitterness often combine to leave a very long finish.","Hop character moderate to assertive and often showcases citrusy, fruity, or resiny New World varieties (although other varieties, such as floral, earthy or spicy English varieties or a blend of varieties, may be used). Rich maltiness, with a character that may be sweet, caramelly, bready, or fairly neutral. Low to moderately-strong fruity esters and alcohol aromatics. However, the intensity of aromatics often subsides with age. Hops tend to be nearly equal to malt in the aroma, with alcohol and esters far behind.","Color may range from light amber to medium copper; may rarely be as dark as light brown. Often has ruby highlights. Moderately-low to large off-white to light tan head; may have low head retention. May be cloudy with chill haze at cooler temperatures, but generally clears to good to brilliant clarity as it warms. The color may appear to have great depth, as if viewed through a thick glass lens. High alcohol and viscosity may be visible in “legs” when beer is swirled in a glass.","Strong, rich malt flavor with a noticeable hop flavor and bitterness in the balance. Moderately-low to moderately-high malty sweetness on the palate, although the finish may be somewhat sweet to quite dry (depending on aging). Hop bitterness may range from moderately strong to aggressive. While strongly malty, the balance should always seem bitter. Moderate to high hop flavor (any variety, but often showing a range of New World hop characteristics). Low to moderate fruity esters. Noticeable alcohol presence, but well-integrated. Flavors will smooth out and decline over time, but any oxidized character should be muted (and generally be masked by the hop character). May have some bready or caramelly malt flavors, but these should not be high; roasted or burnt malt flavors are inappropriate. ","Full-bodied and chewy, with a velvety, luscious texture (although the body may decline with long conditioning). Alcohol warmth should be noticeable but smooth. Should not be syrupy and under-attenuated. Carbonation may be low to moderate, depending on age and conditioning.","Sometimes known as “Barley Wine” or “Barleywine style ale” (the latter due to legal requirements, not brewery preference).","Usually the strongest ale offered by a brewery, often associated with the winter or holiday season and vintage-dated. As with many American craft beer styles, derived from English examples but using American ingredients and featuring a much more forward hop profile. One of the first American craft beer versions was Anchor Old Foghorn, first brewed in 1975. Sierra Nevada Bigfoot, first brewed in 1983, set the standard for the hop-forward style of today. The story goes that when Sierra Nevada first sent Bigfoot out for lab analysis, the lab called and said, “your barleywine is too bitter” – to which Sierra Nevada replied, “thank you.”","Well-modified pale malt should form the backbone of the grist. Some specialty or character malts may be used. Dark malts should be used with great restraint, if at all, as most of the color arises from a lengthy boil. New World hops are common, although any varieties can be used in quantity. Generally uses an attenuative American ale yeast.","The American version of the Barleywine tends to have a greater emphasis on hop bitterness, flavor and aroma than the English Barleywine, and often features American hop varieties. Typically paler than the darker English Barleywines (and lacking in the deeper malt flavors) but darker than the golden English Barleywines. Differs from a Double IPA in that the hops are not extreme, the malt is more forward, and the body is fuller and often richer. An American Barleywine typically has more residual sweetness than a Double IPA, which affects the overall drinkability (sipping vs. drinking).","Avery Hog Heaven Barleywine, Anchor Old Foghorn, Great Divide Old Ruffian, Rogue Old Crustacean, Sierra Nevada Bigfoot, Victory Old Horizontal"]
["22D - Wheatwine",1.08,1.1200000000000001,1.016,1.03,15.76,29.55,30,60,8,12,8,15,1080,1120,1016,1030,"22D","Wheatwine",1.5,2.2999999999999998,{"$f":"VLOOKUP(A76,Feuil2!$A$1:$H$74,2,FALSE)","v":{"$error":"#N/A"}},{"$f":"VLOOKUP(A76,Feuil2!$A$1:$H$74,3,FALSE)","v":{"$error":"#N/A"}},{"$f":"VLOOKUP(A76,Feuil2!$A$1:$H$74,4,FALSE)","v":{"$error":"#N/A"}},{"$f":"VLOOKUP(A76,Feuil2!$A$1:$H$74,5,FALSE)","v":{"$error":"#N/A"}},{"$f":"VLOOKUP(A76,Feuil2!$A$1:$H$74,6,FALSE)","v":{"$error":"#N/A"}},{"$f":"VLOOKUP(A76,Feuil2!$A$1:$H$74,7,FALSE)","v":{"$error":"#N/A"}},{"$f":"VLOOKUP(A76,Feuil2!$A$1:$H$74,8,FALSE)","v":{"$error":"#N/A"}},"Strong American Ale","Strong Ale","Barleywine","United States",1016,"22D - Wheatwine",1030,"A richly textured, high alcohol sipping beer with a significant grainy, bready flavor and sleek body. The emphasis is first on the bready, wheaty flavors with interesting complexity from malt, hops, fruity yeast character and alcohol complexity.","Hop aroma is mild and can represent just about any late hop aromatic. Moderate to moderately-strong bready, wheaty malt character, often with additional malt complexity such as honey and caramel. A light, clean, alcohol aroma may noted. Low to medium fruity notes may be apparent. Very low levels of diacetyl are acceptable but not required. Weizen yeast character (banana/clove) is inappropriate.","Color ranges from gold to deep amber, often with garnet or ruby highlights. Low to medium off-white head. The head may have creamy texture, and good retention. Chill haze is allowable, but usually clears up as the beer gets warmer. High alcohol and viscosity may be visible in “legs” when beer is swirled in a glass.","Moderate to moderately-high wheaty malt flavor, dominant in the flavor balance over any hop character. Low to moderate bready, toasty, caramel, or honey malt notes are a welcome complexity note, although not required. Hop flavor is low to medium, and can reflect any variety. Moderate to moderately-high fruitiness, often with a dried-fruit character. Hop bitterness may range from low to moderate; balance therefore ranges from malty to evenly balanced. Should not be syrupy and under-attenuated. Some oxidative or vinous flavors may be present, as are light alcohol notes that are clean and smooth but complex. A complementary, supportive oak character is welcome, but not required.","Medium-full to full bodied and chewy, often with a luscious, velvety texture. Low to moderate carbonation. Light to moderate smooth alcohol warming may also be present.","Dark malts should be used with restraint. Much of the color arises from a lengthy boil. Some commercial examples may be larger than the Vital Statistics, and some may not be brewed every year.","A relatively recent American craft beer style that was first brewed at the Rubicon Brewing Company in 1988. Often a winter seasonal, vintage, or one-off release. Breweries frequently experiment with this style, leading to a range of interpretations.","Typically brewed with a combination of American two-row and American wheat. Style commonly uses 50% or more wheat malt. Any variety of hops may be used. May be oak-aged.","More than simply a wheat-based barleywine, many versions have very expressive fruity and hoppy notes, while others develop complexity through oak aging. Less emphasis on the hops than American Barleywine. Has roots in American Wheat Beer rather than any German wheat styles, so should not have any German weizen yeast character.","Rubicon Winter Wheat Wine, Two Brothers Bare Trees Weiss Wine, Smuttynose Wheat Wine, Portsmouth Wheat Wine"]
["23A - Berliner Weisse",1.028,1.032,1.0029999999999999,1.006,3.94,5.91,3,8,2.8,3.8,2,3,1028,1032,1003,1006,"23A","Berliner Weisse",2.5,4,{"$f":"VLOOKUP(A77,Feuil2!$A$1:$H$74,2,FALSE)","v":"50-100"},{"$f":"VLOOKUP(A77,Feuil2!$A$1:$H$74,3,FALSE)","v":"0-30"},{"$f":"VLOOKUP(A77,Feuil2!$A$1:$H$74,4,FALSE)","v":"0-80"},{"$f":"VLOOKUP(A77,Feuil2!$A$1:$H$74,5,FALSE)","v":"0-50"},{"$f":"VLOOKUP(A77,Feuil2!$A$1:$H$74,6,FALSE)","v":"0-100"},{"$f":"VLOOKUP(A77,Feuil2!$A$1:$H$74,7,FALSE)","v":"<100"},{"$f":"VLOOKUP(A77,Feuil2!$A$1:$H$74,8,FALSE)","v":"-100--30"},"European Sour Ale","Wheat Beer","German Sour Ale","Germany",1003,"23A - Berliner Weisse",1006,"A very pale, refreshing, low-alcohol German wheat beer with a clean lactic sourness and a very high carbonation level. A light bread dough malt flavor supports the sourness, which shouldn’t seem artificial. Any Brettanomyces funk is restrained.","A sharply sour character is dominant (moderate to moderately-high). Can have up to a moderately fruity character (often lemony or tart apple). The fruitiness may increase with age and a light flowery character may develop. No hop aroma. The wheat may present as uncooked bread dough in fresher versions; combined with the acidity, may suggest sourdough bread. May optionally have a restrained funky Brettanomyces character.","Very pale straw in color. Clarity ranges from clear to somewhat hazy. Large, dense, white head with poor retention. Always effervescent.","Clean lactic sourness dominates and can be quite strong. Some complementary doughy, bready or grainy wheat flavor is generally noticeable. Hop bitterness is undetectable; sourness provides the balance rather than hops. Never vinegary. A restrained citrusy-lemony or tart apple fruitiness may be detected. Very dry finish. Balance dominated by sourness, but some malt flavor should be present. No hop flavor. May optionally have a restrained funky Brettanomyces character. ","Light body. Very high carbonation. No sensation of alcohol. Crisp, juicy acidity.","In Germany, it is classified as a Schankbier denoting a small beer of starting gravity in the range 7-8 °P. Often served with the addition of a shot of sugar syrups (mit schuss) flavored with raspberry (himbeer), woodruff (waldmeister), or Caraway schnapps (Kümmel) to counter the substantial sourness. Has been described by some as the most purely refreshing beer in the world.","A regional specialty of Berlin; referred to by Napoleon's troops in 1809 as “the Champagne of the North” due to its lively and elegant character. At one point, it was smoked and there used to be Märzen-strength (14 °P) version. Increasingly rare in German, but some American craft breweries now regularly produce the style.","Wheat malt content is typically 50% of the grist (as is tradition with all German wheat beers) with the remainder typically being Pilsner malt. A symbiotic fermentation with top-fermenting yeast and Lactobacillus (various strains) provides the sharp sourness, which may be enhanced by blending of beers of different ages during fermentation and by extended cool aging. Hop bitterness is non-existent. Decoction mashing with mash hopping is traditional. German brewing scientists believe that Brettanomyces is essential to get the correct flavor profile, but this character is never strong.","Compared to a lambic, is generally not as acidic and has a clean lactic sourness with restrained to below sensory threshold funk. Also lower in alcohol content.","Bayerischer Bahnhof Berliner Style Weisse, Berliner Kindl Weisse, Nodding Head Berliner Weisse, The Bruery Hottenroth"]
["23B - Flanders Red Ale",1.048,1.0569999999999999,1.002,1.012,19.7,31.52,10,25,4.5999999999999996,6.5,10,16,1048,1057,1002,1012,"23B","Flanders Red Ale",1.5,2.5,{"$f":"VLOOKUP(A78,Feuil2!$A$1:$H$74,2,FALSE)","v":"50-100"},{"$f":"VLOOKUP(A78,Feuil2!$A$1:$H$74,3,FALSE)","v":"0-30"},{"$f":"VLOOKUP(A78,Feuil2!$A$1:$H$74,4,FALSE)","v":"0-120"},{"$f":"VLOOKUP(A78,Feuil2!$A$1:$H$74,5,FALSE)","v":"0-50"},{"$f":"VLOOKUP(A78,Feuil2!$A$1:$H$74,6,FALSE)","v":"0-100"},{"$f":"VLOOKUP(A78,Feuil2!$A$1:$H$74,7,FALSE)","v":"<100"},{"$f":"VLOOKUP(A78,Feuil2!$A$1:$H$74,8,FALSE)","v":"0-60 "},"European Sour Ale","Sour Ale","Belgian Sour Ale","Belgium",1002,"23B - Flanders Red Ale",1012,"A sour, fruity, red wine-like Belgian-style ale with interesting supportive malt flavors and fruit complexity. The dry finish and tannin completes the mental image of a fine red wine.","Complex fruity-sour profile with supporting malt that often gives a wine-like impression. Fruitiness is high, and reminiscent of black cherries, oranges, plums or red currants. There are often low to medium-low vanilla and/or chocolate notes. Spicy phenols can be present in low amounts for complexity. The sour aroma ranges from balanced to intense. Prominent vinegary acetic character is inappropriate. No hop aroma. Diacetyl is perceived only in very minor quantities, if at all, as a complementary aroma.","Deep red, burgundy to reddish-brown in color. Good clarity. White to very pale tan head. Average to good head retention.","Intense fruitiness commonly includes plum, orange, black cherry or red currant flavors. A mild vanilla and/or chocolate character is often present. Spicy phenols can be present in low amounts for complexity. Sour flavor ranges from complementary to intense, and can have an acidic bite. Malty flavors range from complementary to prominent, and often have a soft toasty-rich quality. Generally as the sour character increases, the malt character blends to more of a background flavor (and vice versa). No hop flavor. Restrained hop bitterness. An acidic, tannic bitterness is often present in low to moderate amounts, and adds an aged red wine-like character and finish. Prominent vinegary acetic character is inappropriate. Diacetyl is perceived only in very minor quantities, if at all, as a complementary flavor. Balanced to the malt side, but dominated by the fruity, sour, wine-like impression.","Medium bodied. Low to medium carbonation. Low to medium astringency, like a well-aged red wine, often with a prickly acidity. Deceivingly light and crisp on the palate although a somewhat sweet finish is not uncommon.","Long aging and blending of young and well-aged beer often occurs, adding to the smoothness and complexity, though the aged product is sometimes released as a connoisseur’s beer. Known as the Burgundy of Belgium, it is more wine-like than any other beer style. The reddish color is a product of the malt although an extended, less-than-rolling portion of the boil may help add an attractive Burgundy hue. Aging will also darken the beer. The Flanders red is more acetic (but never vinegar-like) and the fruity flavors more reminiscent of a red wine than an Oud Bruin. Can have an apparent attenuation of up to 98%.","An indigenous beer of West Flanders, typified by the products of the Rodenbach brewery, established in 1820 in West Flanders but reflective of earlier brewing traditions. The beer is aged for up to two years, often in huge oaken barrels which contain the resident bacteria necessary to sour the beer. It was once common in Belgium and England to blend old beer with young to balance the sourness and acidity found in aged beer. While blending of batches for consistency is now common among larger breweries, this type of blending is a fading art.","A base of Vienna and/or Munich malts, light to medium cara-malts, and a small amount of Special B are used with up to 20% maize. Low alpha acid continental hops are commonly used (avoid high alpha or distinctive American hops). Saccharomyces, Lactobacillus and Brettanomyces (and acetobacter) contribute to the fermentation and eventual flavor.","Less malty-rich than an Oud Bruin, often with more of a fruity-tart profile.","Cuvée des Jacobins Rouge, Duchesse de Bourgogne, Rodenbach Grand Cru, Rodenbach Klassiek, Vichtenaar Flemish Ale"]
["23C - Oud Bruin",1.04,1.0740000000000001,1.008,1.012,29.55,43.339999999999996,20,25,4,8,15,22,1040,1074,1008,1012,"23C","Oud Bruin",3,4.5,{"$f":"VLOOKUP(A79,Feuil2!$A$1:$H$74,2,FALSE)","v":"50-100"},{"$f":"VLOOKUP(A79,Feuil2!$A$1:$H$74,3,FALSE)","v":"0-30"},{"$f":"VLOOKUP(A79,Feuil2!$A$1:$H$74,4,FALSE)","v":"0-100"},{"$f":"VLOOKUP(A79,Feuil2!$A$1:$H$74,5,FALSE)","v":"0-50"},{"$f":"VLOOKUP(A79,Feuil2!$A$1:$H$74,6,FALSE)","v":"0-100"},{"$f":"VLOOKUP(A79,Feuil2!$A$1:$H$74,7,FALSE)","v":"<100"},{"$f":"VLOOKUP(A79,Feuil2!$A$1:$H$74,8,FALSE)","v":"0-60 "},"European Sour Ale","Sour Ale","Belgian Sour Ale","Belgium",1008,"23C - Oud Bruin",1012,"A malty, fruity, aged, somewhat sour Belgian-style brown ale.","Complex combination of fruity esters and rich malt character. Medium to medium-high esters commonly reminiscent of raisins, plums, figs, dates, black cherries or prunes. Medium low to medium high malt character of caramel, toffee, orange, treacle or chocolate. Spicy phenols can be present in low amounts for complexity. A sherry-like character may be present and generally denotes an aged example. A low sour aroma may be present, and can modestly increase with age but should not grow to a noticeable acetic/vinegary character. Hop aroma absent. Diacetyl is perceived only in very minor quantities, if at all, as a complementary aroma.","Dark reddish-brown to brown in color. Good clarity. Average to good head retention. Ivory to light tan head color.","Malty with fruity complexity and typically some caramel character. Medium to medium-high fruitiness commonly includes dark or dried fruit such as raisins, plums, figs, dates, black cherries or prunes. Medium low to medium high malt character of caramel, toffee, orange, treacle or chocolate. Spicy phenols can be present in low amounts for complexity. A slight sourness often becomes more pronounced in well-aged examples, along with some sherry-like character, producing a “sweet-and-sour” profile. The sourness should not grow to a notable acetic/vinegary character. Hop flavor absent. Restrained hop bitterness. Low oxidation is appropriate as a point of complexity. Diacetyl is perceived only in very minor quantities, if at all, as a complementary flavor. Balance is malty, but with fruitiness and sourness present. Sweet and tart finish","Medium to medium-full body. Low to moderate carbonation. No astringency.","Long aging and blending of young and aged beer may occur, adding smoothness and complexity and balancing any harsh, sour character. This style was designed to lay down so examples with a moderate aged character are considered superior to younger examples. As in fruit lambics, Oud Bruin can be used as a base for fruit-flavored beers such as kriek (cherries) or frambozen (raspberries), though these should be entered in the Classic-Style Fruit Beer category. ","An “old ale” tradition, indigenous to East Flanders, typified by the products of the Liefman brewery (now owned by Riva), which has roots back to the 1600s. Historically brewed as a “provision beer” that would develop some sourness as it aged. These beers were typically more sour than current commercial examples. While Flanders red beers are aged in oak, the brown beers are warm aged in stainless steel.","A base of Pils malt with judicious amounts of dark cara malts and a tiny bit of black or roast malt. Often includes maize. Low alpha acid continental hops are typical (avoid high alpha or distinctive American hops). Saccharomyces and Lactobacillus (and acetobacter) contribute to the fermentation and eventual flavor. Lactobacillus reacts poorly to elevated levels of alcohol. Water high in carbonates is typical of its home region and will buffer the acidity of darker malts and the lactic sourness. Magnesium in the water accentuates the sourness.","A deeper malt character distinguishes these beers from Flanders red ales. The Oud Bruin is less acetic and maltier than a Flanders Red, and the fruity flavors are more malt-oriented.","Ichtegem Oud Bruin, Liefmans Goudenband, Liefmans Liefmans Oud Bruin, Petrus Oud Bruin, Riva Vondel, Vanderghinste Bellegems Bruin"]
["23D - Lambic",1.04,1.054,1.0009999999999999,1.01,5.91,13.79,0,10,5,6.5,3,7,1040,1054,1001,1010,"23D","Lambic",0,1,{"$f":"VLOOKUP(A80,Feuil2!$A$1:$H$74,2,FALSE)","v":"50-100"},{"$f":"VLOOKUP(A80,Feuil2!$A$1:$H$74,3,FALSE)","v":"0-30"},{"$f":"VLOOKUP(A80,Feuil2!$A$1:$H$74,4,FALSE)","v":"0-80"},{"$f":"VLOOKUP(A80,Feuil2!$A$1:$H$74,5,FALSE)","v":"0-50"},{"$f":"VLOOKUP(A80,Feuil2!$A$1:$H$74,6,FALSE)","v":"0-100"},{"$f":"VLOOKUP(A80,Feuil2!$A$1:$H$74,7,FALSE)","v":"<100"},{"$f":"VLOOKUP(A80,Feuil2!$A$1:$H$74,8,FALSE)","v":"-100--30"},"European Sour Ale","Wheat Beer","Belgian Sour Ale","Belgium",1001,"23D - Lambic",1010,"A fairly sour, often moderately funky wild Belgian wheat beer with sourness taking the place of hop bitterness in the balance. Traditionally spontaneously fermented in the Brussels area and served uncarbonated, the refreshing acidity makes for a very pleasant café drink. ","A decidedly sour aroma is often dominant in young examples, but may become more subdued with age as it blends with aromas described as barnyard, earthy, goaty, hay, horsey, and horse blanket. A mild citrus-fruity aroma is considered favorable. An enteric, smoky, cigar-like, or cheesy aroma is unfavorable. Older versions are commonly fruity with aromas of apples or even honey. No hop aroma. ","Pale yellow to deep golden in color; age tends to darken the beer. Clarity is hazy to good. Younger versions are often cloudy, while older ones are generally clear. White colored head generally has poor retention.","Young examples are often noticeably lactic-sour, but aging can bring this character more in balance with the malt, wheat and barnyard characteristics. Fruity flavors are simpler in young lambics and more complex in the older examples, where they are reminiscent of apples or other light fruits, rhubarb, or honey. Some citrus flavor (often grapefruit) is occasionally noticeable, and is desirable. The malt and wheat character are typically low with some bready-grainy notes. An enteric, smoky or cigar-like character is undesirable. Hop bitterness is low to none, and generally undetectable; sourness provides the balance. Typically has a dry finish. No hop flavor.","Light to medium-light body. In spite of the low finishing gravity, the many mouth-filling flavors prevent the beer from feeling like water. As a rule of thumb, lambic dries with age, which makes dryness a reasonable indicator of age. Has a medium to high tart, puckering quality without being sharply astringent. Traditional versions are virtually to completely uncarbonated, but bottled examples can pick up moderate carbonation with age.","Straight lambics are single-batch, unblended beers. Since they are unblended, the straight lambic is often a true product of the “house character” of a brewery and will be more variable than a gueuze. They are generally served young (6 months) and on tap as cheap, easy-drinking beers without any filling carbonation. Younger versions tend to be one-dimensionally sour since a complex Brett character often takes upwards of a year to develop. An enteric character is often indicative of a lambic that is too young. A noticeable vinegary or cidery character is considered a fault by Belgian brewers. Since the wild yeast and bacteria will ferment ALL sugars, they are typically bottled only when they have completely fermented. ","Spontaneously fermented wild ales from the area in and around Brussels (the Senne Valley) stem from a farmhouse brewing tradition several centuries old. The number of producers is constantly dwindling.","Unmalted wheat (30-40%), Pilsner malt and aged hops (3 years) are used. The aged hops are used more for preservative effects than bitterness, and makes actual bitterness levels difficult to estimate. Traditionally these beers are spontaneously fermented with naturally occurring yeast and bacteria in predominately oaken barrels. The barrels used are neutral with little oak character, so don’t expect a fresh or forward oak character – more neutral is typical. Home-brewed and craft-brewed versions are more typically made with pure cultures of yeast commonly including Saccharomyces, Brettanomyces, Pediococcus and Lactobacillus in an attempt to recreate the effects of the dominant microbiota of Brussels and the surrounding countryside of the Senne River valley. Cultures taken from bottles are sometimes used but there is no simple way of knowing what organisms are still viable.","Generally has a more simple sourness and complexity than a gueuze. Traditionally served uncarbonated from pitchers, while gueuze is bottled and very highly carbonated. ","The only bottled version readily available is Cantillon Grand Cru Bruocsella of whatever single batch vintage the brewer deems worthy to bottle. De Cam sometimes bottles their very old (5 years) lambic. In and around Brussels there are specialty cafes that often have draught lambics from traditional brewers or blenders such as Boon, De Cam, Cantillon, Drie Fonteinen, Lindemans, Timmermans and Girardin."]
["23E - Gueuze ",1.04,1.06,1,1.006,5.91,13.79,0,10,5,8,3,7,1040,1060,1000,1006,"23E","Gueuze ",3,4.5,{"$f":"VLOOKUP(A81,Feuil2!$A$1:$H$74,2,FALSE)","v":"50-100"},{"$f":"VLOOKUP(A81,Feuil2!$A$1:$H$74,3,FALSE)","v":"0-30"},{"$f":"VLOOKUP(A81,Feuil2!$A$1:$H$74,4,FALSE)","v":"0-80"},{"$f":"VLOOKUP(A81,Feuil2!$A$1:$H$74,5,FALSE)","v":"0-50"},{"$f":"VLOOKUP(A81,Feuil2!$A$1:$H$74,6,FALSE)","v":"0-100"},{"$f":"VLOOKUP(A81,Feuil2!$A$1:$H$74,7,FALSE)","v":"<100"},{"$f":"VLOOKUP(A81,Feuil2!$A$1:$H$74,8,FALSE)","v":"-100--30"},"European Sour Ale","Wheat Beer","Belgian Sour Ale","Belgium",1000,"23E - Gueuze ",1006,"A complex, pleasantly sour but balanced wild Belgian wheat beer that is highly carbonated and very refreshing. The spontaneous fermentation character can provide a very interesting complexity, with a wide range of wild barnyard, horse blanket, or leather characteristics intermingling with citrusy-fruity flavors and acidity.","A moderately sour aroma blends with aromas described as barnyard, leather, earthy, goaty, hay, horsey, and horse blanket. While some may be more dominantly sour, balance is the key and denotes a better gueuze. Commonly fruity with aromas of citrus fruits (often grapefruit), apples or other light fruits, rhubarb, or honey. A very mild oak aroma is considered favorable. An enteric, smoky, cigar-like, or cheesy aroma is unfavorable. No hop aroma.","Golden color, with excellent clarity and a thick, rocky, mousse-like, white head that seems to last forever. Always effervescent.","A moderately sour character is classically in balance with the malt, wheat and barnyard characteristics. A low, complementary sweetness may be present but higher levels are not traditional. While some may be more dominantly sour, balance is the key and denotes a better gueuze. A varied fruit flavor is common, and can have a honey-like character. A mild vanilla and/or oak flavor is occasionally noticeable. The malt is generally low and bready-grainy. An enteric, smoky or cigar-like character is undesirable. Hop bitterness is generally absent but a very low hop bitterness may occasionally be perceived; sourness provides most of the balance. Crisp, dry, and tart finish. No hop flavor.","Light to medium-light body. In spite of the low finishing gravity, the many mouth-filling flavors prevent the beer from feeling like water. Has a low to high tart, puckering quality without being sharply astringent. Some versions have a light warming character. Highly carbonated.","Gueuze is traditionally produced by mixing one, two, and three-year old lambic. “Young” lambic contains fermentable sugars while old lambic has the characteristic “wild” taste of the Senne River valley. A noticeable vinegary or cidery character is considered a fault by Belgian brewers. A good gueuze is not the most pungent, but possesses a full and tantalizing bouquet, a sharp aroma, and a soft, velvety flavor. Lambic is served uncarbonated, while gueuze is served effervescent. Products marked oude or ville are considered most traditional.","Spontaneously fermented wild ales from the area in and around Brussels (the Senne Valley) stem from a farmhouse brewing and blending tradition several centuries old. The number of producers is constantly dwindling and some producers are untraditionally sweetening their products (post-fermentation) to make them more palatable to a wider audience. These guidelines describe the traditional dry product.","Unmalted wheat (30-40%), Pilsner malt and aged hops (3 years) are used. The aged hops are used more for preservative effects than bitterness, and makes actual bitterness levels difficult to estimate. Traditionally these beers are spontaneously fermented with naturally occurring yeast and bacteria in predominately oaken barrels. The barrels used are old and have little oak character, so don’t expect a fresh or forward oak character – more neutral is typical. Home-brewed and craft-brewed versions are more typically made with pure cultures of yeast commonly including Saccharomyces, Brettanomyces, Pediococcus and Lactobacillus in an attempt to recreate the effects of the dominant microbiota of Brussels and the surrounding countryside of the Senne River valley. Cultures taken from bottles are sometimes used but there is no simple way of knowing what organisms are still viable.","More complex and carbonated than a lambic. The sourness isn’t necessarily higher, but it tends to have more of a well-developed wild character.","Boon Oude Gueuze, Boon Oude Gueuze Mariage Parfait, Cantillon Gueuze, De Cam Gueuze, De Cam/Drei Fonteinen Millennium Gueuze, Drie Fonteinen Oud Gueuze, Girardin Gueuze (Black Label), Hanssens Oude Gueuze, Lindemans Gueuze Cuvée René, Mort Subite (Unfiltered) Gueuze, Oud Beersel Oude Gueuze"]
["23F - Fruit Lambic",1.04,1.06,1,1.01,5.91,13.79,0,10,5,7,3,7,1040,1060,1000,1010,"23F","Fruit Lambic",3,4.5,{"$f":"VLOOKUP(A82,Feuil2!$A$1:$H$74,2,FALSE)","v":"50-100"},{"$f":"VLOOKUP(A82,Feuil2!$A$1:$H$74,3,FALSE)","v":"0-30"},{"$f":"VLOOKUP(A82,Feuil2!$A$1:$H$74,4,FALSE)","v":"0-80"},{"$f":"VLOOKUP(A82,Feuil2!$A$1:$H$74,5,FALSE)","v":"0-50"},{"$f":"VLOOKUP(A82,Feuil2!$A$1:$H$74,6,FALSE)","v":"0-100"},{"$f":"VLOOKUP(A82,Feuil2!$A$1:$H$74,7,FALSE)","v":"<100"},{"$f":"VLOOKUP(A82,Feuil2!$A$1:$H$74,8,FALSE)","v":"-100--30"},"European Sour Ale","Wheat Beer","Belgian Sour Ale","Belgium",1000,"23F - Fruit Lambic",1010,"A complex, fruity, pleasantly sour, wild wheat ale fermented by a variety of Belgian microbiota, and showcasing the fruit contributions blended with the wild character. The type of fruit can sometimes be hard to identify as fermented and aged fruit characteristics can seem different from the more recognizable fresh fruit aromas and flavors.","The specified fruit should be the dominant aroma. A low to moderately sour character blends with aromas described as barnyard, earthy, goaty, hay, horsey, and horse blanket (and thus should be recognizable as a lambic). The fruit aroma commonly blends well with the other aromas. An enteric, smoky, cigar-like, or cheesy aroma is unfavorable. No hop aroma.","The variety of fruit generally determines the color, although lighter-colored fruit may have little effect on the color. The color intensity may fade with age. Clarity is often good, although some fruit will not drop bright. A thick rocky, mousse-like head, sometimes a shade of fruit, is generally long-lasting (carbonation-dependent). Carbonation is typically high, but must be specified.","The specified fruit should be evident. Low to moderately sour flavor, often with an acidic bite in the finish. The classic barnyard characteristics may be low to high. When young, the beer will present its full fruity taste. As it ages, the lambic taste will become dominant at the expense of the fruit character—thus fruit lambics are not intended for long aging. The finish is commonly dry and tart, but a low, complementary sweetness may be present; higher sweetness levels are not traditional but can be included for personal preference (sweetness level must be specified). A mild vanilla and/or oak flavor is occasionally noticeable. An enteric, smoky or cigar-like character is undesirable. Hop bitterness is generally absent; acidity provides the balance. No hop flavor. ","Light to medium-light body. In spite of the low finishing gravity, the many mouth-filling flavors prevent the beer from tasting like water. Has a low to high tart, puckering quality without being sharply astringent. Some versions have a light warming character. Carbonation can vary from sparkling to nearly still (must be specified).","Fruit-based lambics are often produced like gueuze by mixing one, two, and three-year old lambic. “Young” lambic contains fermentable sugars while old lambic has the characteristic “wild” taste of the Senne River valley. Fruit is commonly added halfway through aging and the yeast and bacteria will ferment all sugars from the fruit. Fruit may also be added to unblended lambic. The most traditional styles of fruit lambics include kriek (cherries), framboise (raspberries) and druivenlambik (muscat grapes). IBUs are approximate since aged hops are used; Belgians use hops for anti-bacterial properties more than bittering in lambics.","Spontaneously fermented wild ales from the area in and around Brussels (the Senne Valley) stem from a farmhouse brewing and blending tradition several centuries old. The number of producers is constantly dwindling and some are untraditionally sweetening their products (post-fermentation) with sugar or sweet fruit to make them more palatable to a wider audience. Fruit was traditionally added to lambic or gueuze, either by the blender or publican, to increase the variety of beers available in local cafes.","Unmalted wheat (30-40%), Pilsner malt and aged hops (3 years) are used. The aged hops are used more for preservative effects than bitterness, and makes actual bitterness levels difficult to estimate. Traditional products use 10-30% fruit (25%, if cherry). Fruits traditionally used include tart cherries (with pits), raspberries or Muscat grapes. More recent examples include peaches, apricots or merlot grapes. Tart or acidic fruit is traditionally used as its purpose is not to sweeten the beer but to add a new dimension. Traditionally these beers are spontaneously fermented with naturally occurring yeast and bacteria in predominately oaken barrels. The barrels used are old and have little oak character, so don’t expect a fresh or forward oak character – more neutral is typical. Home-brewed and craft-brewed versions are more typically made with pure cultures of yeast commonly including Saccharomyces, Brettanomyces, Pediococcus and Lactobacillus in an attempt to recreate the effects of the dominant microbiota of Brussels and the surrounding countryside of the Senne River valley. Cultures taken from bottles are sometimes used but there is no simple way of knowing what organisms are still viable.","A lambic with fruit, not just a fruit beer; the wild lambic character must be evident.","Boon Framboise Marriage Parfait, Boon Kriek Mariage Parfait, Boon Oude Kriek, Cantillon Fou’ Foune, Cantillon Kriek, Cantillon Lou Pepe Kriek, Cantillon Lou Pepe Framboise, Cantillon Rose de Gambrinus, Cantillon St. Lamvinus, Cantillon Vigneronne, De Cam Oude Kriek, Drie Fonteinen Kriek, Girardin Kriek, Hanssens Oude Kriek, Oud Beersel Kriek, Mort Subite Kriek"]
["24A - Witbier",1.044,1.052,1.008,1.012,3.94,7.88,8,20,4.5,5.5,2,4,1044,1052,1008,1012,"24A","Witbier",2.1,2.6,{"$f":"VLOOKUP(A83,Feuil2!$A$1:$H$74,2,FALSE)","v":"50-100"},{"$f":"VLOOKUP(A83,Feuil2!$A$1:$H$74,3,FALSE)","v":"0-30"},{"$f":"VLOOKUP(A83,Feuil2!$A$1:$H$74,4,FALSE)","v":"0-80"},{"$f":"VLOOKUP(A83,Feuil2!$A$1:$H$74,5,FALSE)","v":"0-50"},{"$f":"VLOOKUP(A83,Feuil2!$A$1:$H$74,6,FALSE)","v":"0-100"},{"$f":"VLOOKUP(A83,Feuil2!$A$1:$H$74,7,FALSE)","v":"<100"},{"$f":"VLOOKUP(A83,Feuil2!$A$1:$H$74,8,FALSE)","v":"-60-0"},"Belgian Ale","Wheat Beer","Wheat Beer","Belgium",1008,"24A - Witbier",1012,"A refreshing, elegant, tasty, moderate-strength wheat-based ale.","Moderate malty sweetness (often with light notes of honey and/or vanilla) with light, grainy, spicy wheat aromatics, often with a bit of tartness. Moderate perfumy coriander, often with a complex herbal, spicy, or peppery note in the background. Moderate zesty, citrusy-orangey fruitiness. A low spicy-herbal hop aroma is optional, but should never overpower the other characteristics. Vegetal, celery-like, or ham-like aromas are inappropriate. Spices should blend in with fruity, floral and sweet aromas and should not be overly strong.","Very pale straw to very light gold in color. The beer will be very cloudy from starch haze and/or yeast, which gives it a milky, whitish-yellow appearance. Dense, white, moussy head. Head retention should be quite good.","Pleasant malty-sweet grain flavor (often with a honey and/or vanilla character) and a zesty, orange-citrusy fruitiness. Refreshingly crisp with a dry, often tart, finish. Can have a low bready wheat flavor. Optionally has a very light lactic-tasting sourness. Herbal-spicy flavors, which may include coriander and other spices, are common should be subtle and balanced, not overpowering. A spicy-earthy hop flavor is low to none, and if noticeable, never gets in the way of the spices. Hop bitterness is low to medium-low, and doesn’t interfere with refreshing flavors of fruit and spice, nor does it persist into the finish. Bitterness from orange pith should not be present. Vegetal, celery-like, ham-like, or soapy flavors are inappropriate. ","Medium-light to medium body, often having a smoothness and light creaminess from unmalted wheat and the occasional oats. Despite body and creaminess, finishes dry and often a bit tart. Effervescent character from high carbonation. Refreshing, from carbonation, light acidity, and lack of bitterness in finish. No harshness or astringency from orange pith. Should not be overly dry and thin, nor should it be thick and heavy.","The presence, character and degree of spicing and lactic sourness varies. Overly spiced and/or sour beers are not good examples of the style. Coriander of certain origins might give an inappropriate ham or celery character. The beer tends to be fragile and does not age well, so younger, fresher, properly handled examples are most desirable. Most examples seem to be approximately 5% ABV.","A 400-year-old Belgian beer style that died out in the 1950s; it was later revived by Pierre Celis at Hoegaarden, and has grown steadily in popularity over time, both with modern craft brewers and mass-market producers who see it as a somewhat fruity summer seasonal beer. ","About 50% unmalted wheat and 50% pale barley malt (usually Pils malt) constitute the grist. In some versions, up to 5-10% raw oats may be used. Spices of freshly-ground coriander and Curaçao or sometimes sweet orange peel complement the sweet aroma and are quite characteristic. Other spices (e.g., chamomile, cumin, cinnamon, Grains of Paradise) may be used for complexity but are much less prominent. Ale yeast prone to the production of mild, spicy flavors is very characteristic. In some instances a very limited lactic fermentation, or the actual addition of lactic acid, is done.","Low bitterness level with a balance similar to a Weissbier, but with spice and citrus character coming from additions rather than the yeast.","Allagash White, Blanche de Bruxelles, Celis White, Hoegaarden Wit, Ommegang Witte, St. Bernardus Witbier, Wittekerke"]
["24B - Belgian Pale Ale",1.048,1.054,1.01,1.014,15.76,27.58,20,30,4.8,5.5,8,14,1048,1054,1010,1014,"24B","Belgian Pale Ale",1.9,2.4,{"$f":"VLOOKUP(A84,Feuil2!$A$1:$H$74,2,FALSE)","v":"50-150"},{"$f":"VLOOKUP(A84,Feuil2!$A$1:$H$74,3,FALSE)","v":"0-30"},{"$f":"VLOOKUP(A84,Feuil2!$A$1:$H$74,4,FALSE)","v":"40-120"},{"$f":"VLOOKUP(A84,Feuil2!$A$1:$H$74,5,FALSE)","v":"100-300"},{"$f":"VLOOKUP(A84,Feuil2!$A$1:$H$74,6,FALSE)","v":"50-100"},{"$f":"VLOOKUP(A84,Feuil2!$A$1:$H$74,7,FALSE)","v":"<100"},{"$f":"VLOOKUP(A84,Feuil2!$A$1:$H$74,8,FALSE)","v":"0-60 "},"Belgian Ale","Pale Ale","Pale Ales","Belgium",1010,"24B - Belgian Pale Ale",1014,"A moderately malty, somewhat fruity, easy-drinking, copper-colored Belgian ale that is somewhat less aggressive in flavor profile than many other Belgian beers. The malt character tends to be a bit biscuity with light toasty, honey-like, or caramelly components; the fruit character is noticeable and complementary to the malt. The bitterness level is generally moderate, but may not seem as high due to the flavorful malt profile.","Moderate malt aroma, which can be a combination of toasty, biscuity, or nutty, possibly with a touch of light caramel or honey. Moderate to moderately high fruitiness with an orange- or pear-like character. Low to moderate strength hop character (spicy, herbal, or floral) optionally blended with background level peppery, spicy phenols. The hop character is lower in balance than the malt and fruitiness. ","Amber to copper in color. Clarity is very good. Creamy, rocky, white head often fades more quickly than other Belgian beers.","Has an initial soft, smooth, moderately malty flavor with a variable profile of toasty, biscuity, nutty, light caramel and/or honey notes. Moderate to moderately high fruitiness, sometimes orange- or pear-like. Relatively light (medium-low to low) spicy, herbal, or floral hop character. The hop bitterness is medium-high to medium-low, and is optionally enhanced by low to very low amounts of peppery phenols. There is a dry to balanced finish, with hops becoming more pronounced in the aftertaste of those with a drier finish. Fairly well balanced overall, with no single component being high in intensity; malt and fruitiness are more forward initially with a supportive bitterness and drying character coming on late.","Medium to medium-light body. Smooth palate. Alcohol level is restrained, and any warming character should be low if present. Medium to medium-high carbonation.","Most commonly found in the Flemish provinces of Antwerp and Brabant. Considered “everyday” beers (Category I). Compared to their higher alcohol Category S cousins, they are Belgian “session beers” for ease of drinking. Nothing should be too pronounced or dominant; balance is the key. Yeast character generally more subtle than many Belgian beers, with some of the fruitiness being hop-driven.","Produced by breweries with roots as far back as the mid-1700s, the most well-known examples were perfected after the Second World War with some influence from Britain, including hops and yeast strains. ","Pilsner or pale ale malt contributes the bulk of the grist with (cara) Vienna and Munich malts adding color, body and complexity. Sugar is not commonly used as high gravity is not desired. Saazer-type hops, Styrian Goldings, East Kent Goldings or Fuggles are commonly used. Yeasts prone to moderate production of phenols are often used but fermentation temperatures should be kept moderate to limit this character.","Fairly similar to pale ales from England (Strong Bitter category), typically with a slightly different yeast character and a more varied malt profile. Less yeast character than many other Belgian beers, though.","De Koninck, De Ryck Special, Palm Dobble, Palm Speciale"]
["24C - Bière de Garde",1.06,1.08,1.008,1.016,11.82,37.43,18,28,6,8.5,6,19,1060,1080,1008,1016,"24C","Bière de Garde",1.5,2.2999999999999998,{"$f":"VLOOKUP(A85,Feuil2!$A$1:$H$74,2,FALSE)","v":"50-100"},{"$f":"VLOOKUP(A85,Feuil2!$A$1:$H$74,3,FALSE)","v":"0-30"},{"$f":"VLOOKUP(A85,Feuil2!$A$1:$H$74,4,FALSE)","v":"40-120"},{"$f":"VLOOKUP(A85,Feuil2!$A$1:$H$74,5,FALSE)","v":"50-100"},{"$f":"VLOOKUP(A85,Feuil2!$A$1:$H$74,6,FALSE)","v":"50-150"},{"$f":"VLOOKUP(A85,Feuil2!$A$1:$H$74,7,FALSE)","v":"<100"},{"$f":"VLOOKUP(A85,Feuil2!$A$1:$H$74,8,FALSE)","v":"0-60 "},"Belgian Ale","Amber Ale","European Farmhouse Beer","France",1008,"24C - Bière de Garde",1016,"A fairly strong, malt-accentuated, lagered artisanal beer with a range of malt flavors appropriate for the color. All are malty yet dry, with clean flavors and a smooth character.","Prominent malty sweetness, often with a complex, light to moderate intensity toasty-bready-rich malt character. Low to moderate esters. Little to no hop aroma (may be a bit spicy, peppery, or herbal). Paler versions will still be malty but will lack richer, deeper aromatics and may have a bit more hops. Generally quite clean, although stronger versions may have a light, spicy alcohol note as it warms.","Three main variations exist (blond, amber and brown), so color can range from golden-blonde to reddish-bronze to chestnut brown. Clarity is brilliant to fair, although haze is not unexpected in this type of often unfiltered beer. Well-formed head, generally white to off-white (varies by beer color), average persistence. ","Medium to high malt flavor often with a toasty-rich, biscuity, toffee-like or light caramel-sweet character. Malt flavors and complexity tend to increase with beer color. Low to moderate esters and alcohol flavors. Medium-low hop bitterness provides some support, but the balance is always tilted toward the malt. Darker versions will have more of an initial malty-sweet impression than paler versions, but all should be malty in the palate and finish. The malt flavor lasts into the finish, which is medium-dry to dry, never cloying. Low to no hop flavor (spicy, peppery, or herbal), although paler versions can have slightly higher levels of herbal or spicy hop flavor (which can also come from the yeast). Smooth, well-lagered character, even if made with ale yeast. Aftertaste of malt (character appropriate for the color) with some dryness and light alcohol.","Medium to medium-light (lean) body, often with a smooth, creamy-silky character. Moderate to high carbonation. Moderate alcohol warming, but should be very smooth and never hot.","Three main variations are included in the style: the brown (brune), the blond (blonde), and the amber (ambrée). The darker versions will have more malt character, while the paler versions can have more hops (but still are malt-focused beers). A related style is Bière de Mars, which is brewed in March (Mars) for present use and will not age as well. Attenuation rates are in the 80-85% range. Some fuller-bodied examples exist, but these are somewhat rare. Age and oxidation in imports often increases fruitiness, caramel flavors, and adds corked and musty notes; these are all signs of mishandling, not characteristic elements of the style.","Name literally means “beer which has been kept or lagered.” A traditional artisanal ale from Northern France brewed in early spring and kept in cold cellars for consumption in warmer weather. It is now brewed year-round. ","The “cellar” character commonly described in literature is more of a feature of mishandled commercial exports than fresh, authentic products. The somewhat moldy character comes from the corks and/or oxidation in commercial versions, and is incorrectly identified as “musty” or “cellar-like.” Base malts vary by beer color, but usually include pale, Vienna and Munich types. Darker versions will have richer malt complexity and sweetness from crystal-type malts. Sugar may be used to add flavor and aid in the dry finish. Lager or ale yeast fermented at cool ale temperatures, followed by long cold conditioning. Floral, herbal or spicy continental hops.","Related to the Belgian Saison style, the main difference is that the Bière de Garde is rounder, richer, malt-focused, and lacks the spicy, bitter character of a Saison.","Ch’Ti (brown and blond), Jenlain (amber and blond), La Choulette (all 3 versions), St. Amand (brown), Saint Sylvestre 3 Monts (blond), Russian River Perdition"]
["25A - Belgian Blond Ale",1.0620000000000001,1.075,1.008,1.018,7.88,13.79,15,30,6,7.5,4,7,1062,1075,1008,1018,"25A","Belgian Blond Ale",1.9,2.4,{"$f":"VLOOKUP(A86,Feuil2!$A$1:$H$74,2,FALSE)","v":"50-100"},{"$f":"VLOOKUP(A86,Feuil2!$A$1:$H$74,3,FALSE)","v":"0-30"},{"$f":"VLOOKUP(A86,Feuil2!$A$1:$H$74,4,FALSE)","v":"0-80"},{"$f":"VLOOKUP(A86,Feuil2!$A$1:$H$74,5,FALSE)","v":"0-50"},{"$f":"VLOOKUP(A86,Feuil2!$A$1:$H$74,6,FALSE)","v":"0-100"},{"$f":"VLOOKUP(A86,Feuil2!$A$1:$H$74,7,FALSE)","v":"<100"},{"$f":"VLOOKUP(A86,Feuil2!$A$1:$H$74,8,FALSE)","v":"-30-30"},"Strong Belgian Ale","Pale Ale","Belgian Ale","Belgium",1008,"25A - Belgian Blond Ale",1018,"A moderate-strength golden ale that has a subtle fruity-spicy Belgian yeast complexity, slightly malty-sweet flavor, and dry finish.","Light earthy or spicy hop nose, along with a lightly grainy-sweet malt character. Shows a subtle yeast character that may include spicy phenolics, perfumy or honey-like alcohol, or yeasty, fruity esters (commonly orange-like or lemony). Light sweetness that may have a slightly sugar-like character. Subtle yet complex.","Light to deep gold color. Generally very clear. Large, dense, and creamy white to off-white head. Good head retention with Belgian lace.","Smooth, light to moderate grainy-sweet malt flavor initially, but finishes medium-dry to dry with some smooth alcohol becoming evident in the aftertaste. Medium hop and alcohol bitterness to balance. Light hop flavor, can be spicy or earthy. Very soft yeast character (esters and alcohols, which are sometimes perfumy or orange/lemon-like). Light spicy phenolics optional. Some lightly caramelized sugar or honey-like sweetness on palate.","Medium-high to high carbonation, can give mouth-filling bubbly sensation. Medium body. Light to moderate alcohol warmth, but smooth. Can be somewhat creamy.","Often has an almost lager-like character, which gives it a cleaner profile in comparison to many other Belgian styles. Belgians use the term Blond, while the French spell it Blonde. Most commercial examples are in the 6.5 – 7% ABV range. Many Trappist or artisanal Belgian beers are called Blond but those are not representative of this style.","Relatively recent development to further appeal to European Pils drinkers, becoming more popular as it is heavily marketed and widely distributed.","Belgian Pils malt, aromatic malts, sugar, Belgian yeast strains that produce complex alcohol, phenolics and perfumy esters, Saazer-type, Styrian Goldings, or East Kent Goldings hops. Spices are not traditionally used, although the ingredients and fermentation by-products may give an impression of spicing (often reminiscent of oranges or lemons). If spices are present, should be a background character only.","Similar strength as a Dubbel, similar character as a Belgian Strong Golden Ale or Tripel, although a bit sweeter and not as bitter.","Affligem Blond, Grimbergen Blond, La Trappe Blond, Leffe Blond, Val-Dieu Blond"]
["25B - Saison",1.048,1.0649999999999999,1.002,1.008,9.85,43.339999999999996,20,35,3.5,9.5,5,22,1048,1065,1002,1008,"25B","Saison",1.9,2.4,{"$f":"VLOOKUP(A87,Feuil2!$A$1:$H$74,2,FALSE)","v":"50-150"},{"$f":"VLOOKUP(A87,Feuil2!$A$1:$H$74,3,FALSE)","v":"0-30"},{"$f":"VLOOKUP(A87,Feuil2!$A$1:$H$74,4,FALSE)","v":"40-120"},{"$f":"VLOOKUP(A87,Feuil2!$A$1:$H$74,5,FALSE)","v":"100-400"},{"$f":"VLOOKUP(A87,Feuil2!$A$1:$H$74,6,FALSE)","v":"0-100"},{"$f":"VLOOKUP(A87,Feuil2!$A$1:$H$74,7,FALSE)","v":"<100"},{"$f":"VLOOKUP(A87,Feuil2!$A$1:$H$74,8,FALSE)","v":"-60-0"},"Strong Belgian Ale","Pale Ale","European Farmhouse Beer","Belgium",1002,"25B - Saison",1008,"Most commonly, a pale, refreshing, highly-attenuated, moderately-bitter, moderate-strength Belgian ale with a very dry finish. Typically highly carbonated, and using non-barley cereal grains and optional spices for complexity, as complements the expressive yeast character that is fruity, spicy, and not overly phenolic. Less common variations include both lower-alcohol and higher-alcohol products, as well as darker versions with additional malt character.","Quite aromatic, with fruity, spicy, and hoppy characteristics evident. The esters can be fairly high (moderate to high), and are often reminiscent of citrus fruits such as oranges or lemons. The hops are low to moderate and are often spicy, floral, earthy, or fruity. Stronger versions can have a soft, spicy alcohol note (low intensity). Spicy notes are typically peppery rather than clove-like, and can be up to moderately-strong (typically yeast-derived). Subtle, complementary herb or spice additions are allowable, but should not dominate. The malt character is typically slightly grainy in character and low in intensity. Darker and stronger versions will have more noticeable malt, with darker versions taking characteristics associated with grains of that color (toasty, biscuity, caramelly, chocolate, etc.). In versions where sourness is present instead of bitterness, some of the sour character can be detected (low to moderate).","Pale versions are often a distinctive pale orange but may be pale golden to amber in color (gold to amber-gold is most common). Darker versions may run from copper to dark brown. Long-lasting, dense, rocky white to ivory head resulting in characteristic Belgian lace on the glass as it fades. Clarity is poor to good, though haze is not unexpected in this type of unfiltered beer. Effervescent.","Medium-low to medium-high fruity and spicy flavors, supported by a low to medium soft malt character, often with some grainy flavors. Bitterness is typically moderate to high, although sourness can be present in place of bitterness (both should not be strong flavors at the same time). Attenuation is extremely high, which gives a characteristic dry finish essential to the style; a Saison should never finish sweet. The fruity character is frequently citrusy (orange or lemon), and the spices are typically peppery. Allow for a range of balance in the fruity-spicy characteristics; this is often driven by the yeast selection. Hop flavor is low to moderate, and generally spicy or earthy in character. The balance is towards the fruity, spicy, hoppy character, with any bitterness or sourness not overwhelming these flavors. Darker versions will have more malt character, with a range of flavors derived from darker malts (toasty, bready, biscuity, chocolate, etc.) that support the fruity-spicy character of the beer (roasted flavors are not typical). Stronger versions will have more malt flavor in general, as well as a light alcohol impression. Herbs and spices are completely optional, but if present should be used in moderation and not detract from the yeast character. The finish is very dry and the aftertaste is typically bitter and spicy. The hop bitterness can be restrained, although it can seem accentuated due to the high attenuation levels.","Light to medium body. Alcohol sensation varies with strength, from none in table version to light in standard versions, to moderate in super versions. However, any warming character should be fairly low. Very high carbonation with an effervescent quality. There is enough prickly acidity on the tongue to balance the very dry finish. In versions with sourness, a low to moderate tart character can add a refreshing bite, but not be puckering (optional). ","Variations exist in strength and color, but they all have similar characteristics and balance, in particularly the refreshing, highly-attenuated, dry character with high carbonation. There is no correlation between strength and color. The balance can change somewhat with strength and color variations, but the family resemblance to the original artisanal ale should be evident. Pale versions are likely to be more bitter and have more hop character, while darker versions tend to have more malt character and sweetness, yielding a more balanced presentations. Stronger versions often will have more malt flavor, richness, and body simply due to their higher gravity. Although they tend to be very well-attenuated, they may not be perceived to be as dry as standard-strength saisons due to their strength. The Saison yeast character is a must, although maltier and richer versions will tend to mask this character more. Often called Farmhouse ales in the US, but this term is not common in Europe where they are simply part of a larger grouping of artisanal ales. ","A provision ale originally brewed in Wallonia, the French-speaking part of Belgium, for consumption during the active farming season. Originally a lower-alcohol product so as to not debilitate field workers, but tavern-strength products also existed. Higher-strength and different-colored products appeared after WWII. The best known modern saison, Saison Dupont, was first produced in the 1920s. Originally a rustic, artisanal ale made with local farm-produced ingredients, it is now brewed mostly in larger breweries yet retains the image of its humble origins.","Not typically spiced, with the yeast, hops and grain providing the character; but spices are allowed if they provide a complementary character. Continental base malts are typical, but the grist frequently contains other grains such as wheat, oats, rye, or spelt. Adjuncts such as sugar and honey can also serve to add complexity and dry out the beer. Darker versions will typically use richer, darker malts, but not typically roasted types. Saazer-type, Styrian or East Kent Golding hops are commonly used. A wide range of herbs or spices can add complexity and uniqueness, but should always meld well with the yeast and hop character. Brettanomyces is not typical for this style; Saisons with Brett should be entered in the American Wild Ale category.","At standard strengths and pale color (the most common variety), like a more highly-attenuated, hoppy, and bitter Belgian blond ale with a stronger yeast character. At super strength and pale color, similar to a Belgian tripel, but often with more of a grainy, rustic quality and sometimes with a spicier yeast character.","Ellezelloise Saison, Fantôme Saison, Lefebvre Saison 1900, Saison Dupont Vieille Provision, Saison de Pipaix, Saison Regal, Saison Voisin,  Boulevard Tank 7 Farmhouse Ale",null,null,null,"\n"]
["25C - Belgian Golden Strong Ale",1.07,1.095,1.0049999999999999,1.016,5.91,11.82,22,35,7.5,10.5,3,6,1070,1095,1005,1016,"25C","Belgian Golden Strong Ale",1.9,2.4,{"$f":"VLOOKUP(A88,Feuil2!$A$1:$H$74,2,FALSE)","v":"50-100"},{"$f":"VLOOKUP(A88,Feuil2!$A$1:$H$74,3,FALSE)","v":"0-30"},{"$f":"VLOOKUP(A88,Feuil2!$A$1:$H$74,4,FALSE)","v":"0-40"},{"$f":"VLOOKUP(A88,Feuil2!$A$1:$H$74,5,FALSE)","v":"50-100"},{"$f":"VLOOKUP(A88,Feuil2!$A$1:$H$74,6,FALSE)","v":"50-100"},{"$f":"VLOOKUP(A88,Feuil2!$A$1:$H$74,7,FALSE)","v":"<100"},{"$f":"VLOOKUP(A88,Feuil2!$A$1:$H$74,8,FALSE)","v":"-30-30"},"Strong Belgian Ale","Strong Ale","Belgian Strong Ale","Belgium",1005,"25C - Belgian Golden Strong Ale",1016,"A pale, complex, effervescent, strong Belgian-style ale that is highly attenuated and features fruity and hoppy notes in preference to phenolics.","Complex with significant fruity esters, moderate spiciness and low to moderate alcohol and hop aromas. Esters are reminiscent of lighter fruits such as pears, oranges or apples. Moderate to moderately low spicy, peppery phenols. A low to moderate yet distinctive perfumy, floral hop character is often present. Alcohols are soft, spicy, perfumy and low-to-moderate in intensity. No hot alcohol or solventy aromas. The malt character is light and slightly grainy-sweet to nearly neutral.","Yellow to medium gold in color. Good clarity. Effervescent. Massive, long-lasting, rocky, often beady, white head resulting in characteristic Belgian lace on the glass as it fades.","Marriage of fruity, spicy and alcohol flavors supported by a soft malt character. Esters are reminiscent of pears, oranges or apples. Low to moderately low phenols are peppery in character. A low to moderate spicy hop character is often present. Alcohols are soft and spicy, and are low-to-moderate in intensity. Bitterness is typically medium to high from a combination of hop bitterness and yeast-produced phenolics. Substantial carbonation and bitterness leads to a dry finish with a low to moderately bitter aftertaste. ","Very highly carbonated; effervescent. Light to medium body, although lighter than the substantial gravity would suggest. Smooth but noticeable alcohol warmth. No hot alcohol or solventy character. ","References to the devil are included in the names of many commercial examples of this style, referring to their potent alcoholic strength and as a tribute to the original example (Duvel). The best examples are complex and delicate. High carbonation helps to bring out the many flavors and to increase the perception of a dry finish. Traditionally bottle-conditioned (or refermented in the bottle).","Originally developed by the Moortgat brewery after WWI as a response to the growing popularity of Pilsner beers.","Pilsner malt with substantial sugary adjuncts. Saazer-type hops or Styrian Goldings are commonly used. Belgian yeast strains are used – those that produce fruity esters, spicy phenolics and higher alcohols – often aided by slightly warmer fermentation temperatures. Fairly soft water. Spicing is not traditional; if present, should be a background character only.","Strongly resembles a Tripel, but may be even paler, lighter-bodied and even crisper and drier; the drier finish and lighter body also serves to make the assertive hopping and yeast character more prominent. Tends to use yeast that favor ester development (particularly pome fruit) over spiciness in the balance.","Brigand, Delirium Tremens, Dulle Teve, Duvel, Judas, Lucifer, Piraat, Russian River Damnation"]
["26A - Trappist Single",1.044,1.054,1.004,1.01,5.91,9.85,25,45,4.8,6,3,5,1044,1054,1004,1010,"26A","Trappist Single",1.9,2.4,{"$f":"VLOOKUP(A89,Feuil2!$A$1:$H$74,2,FALSE)","v":{"$error":"#N/A"}},{"$f":"VLOOKUP(A89,Feuil2!$A$1:$H$74,3,FALSE)","v":{"$error":"#N/A"}},{"$f":"VLOOKUP(A89,Feuil2!$A$1:$H$74,4,FALSE)","v":{"$error":"#N/A"}},{"$f":"VLOOKUP(A89,Feuil2!$A$1:$H$74,5,FALSE)","v":{"$error":"#N/A"}},{"$f":"VLOOKUP(A89,Feuil2!$A$1:$H$74,6,FALSE)","v":{"$error":"#N/A"}},{"$f":"VLOOKUP(A89,Feuil2!$A$1:$H$74,7,FALSE)","v":{"$error":"#N/A"}},{"$f":"VLOOKUP(A89,Feuil2!$A$1:$H$74,8,FALSE)","v":{"$error":"#N/A"}},"Trappist Ale","Pale Ale","Belgian Ale","Belgium",1004,"26A - Trappist Single",1010,"A pale, bitter, highly attenuated and well carbonated Trappist ale, showing a fruity-spicy Trappist yeast character, a spicy-floral hop profile, and a soft, supportive grainy-sweet malt palate. ","Medium-low to medium-high Trappist yeast character, showing a fruity-spicy character along with medium-low to medium spicy or floral hops, occasionally enhanced by light herbal/citrusy spice additions. Low to medium-low grainy-sweet malt backdrop, which may have a light honey or sugar quality. Fruit expression can vary widely (citrus, pome fruit, stone fruit). Light spicy, yeast-driven phenolics found in the best examples. Bubblegum inappropriate.","Pale yellow to medium gold color. Generally good clarity, with a moderate-sized, persistent, billowy white head with characteristic lacing.","Fruity, hoppy, bitter, and dry. Initial malty-sweet impression, with a grainy-sweet soft malt palate, and a dry, hoppy finish. The malt may have a light honeyed biscuit or cracker impression. Moderate spicy or floral hop flavor. Esters can be citrus (orange, lemon, grapefruit), pome fruit (apple, pear), or stone fruit (apricot, peach). Light to moderate spicy, peppery, or clove phenolics. Bitterness rises towards the crisp, dry finish, with an aftertaste of light malt, moderate hops and yeast character.","Medium-light to medium body. Smooth. Medium-high to high carbonation, can be somewhat prickly. Should not have noticeable alcohol warmth.","Often not labeled or available outside the monastery, or infrequently brewed. Might also be called monk’s beer or Brother’s beer. Highly attenuated, generally 85% or higher.","While Trappist breweries have a tradition of brewing a lower-strength beer as a monk’s daily ration, the bitter, pale beer this style describes is a relatively modern invention reflecting current tastes. Westvleteren first brewed theirs in 1999, but replaced older lower-gravity products.","Pilsner malt, Belgian Trappist yeast, Saazer-type hops.","Like a top-fermented Belgian/Trappist interpretation of a German Pils – pale, hoppy, and well-attenuated, but showing prototypical Belgian yeast character. Has less sweetness, higher attenuation, less character malt, and is more hop-centered than a Belgian Pale Ale. More like a much smaller, more highly hopped tripel than a smaller Belgian Blond Ale.","Achel 5° Blond, St. Bernardus Extra 4, Westmalle Extra, Westvleteren Blond"]
["26B - Belgian Dubbel",1.0620000000000001,1.075,1.008,1.018,19.7,33.49,15,25,6,7.6,10,17,1062,1075,1008,1018,"26B","Belgian Dubbel",1.9,2.4,{"$f":"VLOOKUP(A90,Feuil2!$A$1:$H$74,2,FALSE)","v":"50-100"},{"$f":"VLOOKUP(A90,Feuil2!$A$1:$H$74,3,FALSE)","v":"0-30"},{"$f":"VLOOKUP(A90,Feuil2!$A$1:$H$74,4,FALSE)","v":"40-120"},{"$f":"VLOOKUP(A90,Feuil2!$A$1:$H$74,5,FALSE)","v":"50-100"},{"$f":"VLOOKUP(A90,Feuil2!$A$1:$H$74,6,FALSE)","v":"50-150"},{"$f":"VLOOKUP(A90,Feuil2!$A$1:$H$74,7,FALSE)","v":"<100"},{"$f":"VLOOKUP(A90,Feuil2!$A$1:$H$74,8,FALSE)","v":"0-60"},"Trappist Ale","Amber Ale","Belgian Ale","Belgium",1008,"26B - Belgian Dubbel",1018,"A deep reddish-copper, moderately strong, malty, complex Trappist ale with rich malty flavors, dark or dried fruit esters, and light alcohol blended together in a malty presentation that still finishes fairly dry.","Complex, rich-sweet malty aroma, possibly with hints of chocolate, caramel and/or toast (but never roasted or burnt aromas). Moderate fruity esters (usually including raisins and plums, sometimes also dried cherries). Esters sometimes include banana or apple. Spicy phenols and higher alcohols are common (may include light clove and spice, peppery, rose-like and/or perfumy notes). Spicy qualities can be moderate to very low. Alcohol, if present, is soft and never hot or solventy. Low to no spicy, herbal, or floral hop aroma, typically absent. The malt is most prominent in the balance with esters and a touch of alcohol in support, blending together for a harmonious presentation. ","Dark amber to copper in color, with an attractive reddish depth of color. Generally clear. Large, dense, and long-lasting creamy off-white head.","Similar qualities as aroma. Rich, complex medium to medium-full rich-sweet malt flavor on the palate yet finishes moderately dry. Complex malt, ester, alcohol and phenol interplay (raisiny flavors are common; dried fruit flavors are welcome; clove or pepper spiciness is optional). Balance is always toward the malt. Medium-low bitterness that doesn’t persist into the aftertaste. Low spicy, floral, or herbal hop flavor is optional and not usually present. ","Medium-full body. Medium-high carbonation, which can influence the perception of body. Low alcohol warmth. Smooth, never hot or solventy.","Most commercial examples are in the 6.5 – 7% ABV range. Traditionally bottle-conditioned (or refermented in the bottle).","Originated at monasteries in the Middle Ages, and was revived in the mid-1800s after the Napoleonic era.","Belgian yeast strains prone to production of higher alcohols, esters, and phenolics are commonly used. Impression of complex grain bill, although traditional versions are typically Belgian Pils malt with caramelized sugar syrup or other unrefined sugars providing much of the character. Saazer-type, English-type or Styrian Goldings hops commonly used. No spices are traditionally used, although restrained use is allowable (background strength only).","Should not be as malty as a bock and should not have crystal malt-type sweetness. Similar in strength and balance as a Belgian Blond, but with a richer malt and ester profile. Less strong and intense as a Belgian Dark Strong Ale.","Affligem Dubbel, Chimay Première, Corsendonk Pater, Grimbergen Double, La Trappe Dubbel, St. Bernardus Pater 6, Trappistes Rochefort 6, Westmalle Dubbel"]
["26C - Belgian Tripel",1.075,1.085,1.008,1.014,8.8650000000000002,13.79,20,40,7.5,9.5,4.5,7,1075,1085,1008,1014,"26C","Belgian Tripel",1.9,2.4,{"$f":"VLOOKUP(A91,Feuil2!$A$1:$H$74,2,FALSE)","v":"50-100"},{"$f":"VLOOKUP(A91,Feuil2!$A$1:$H$74,3,FALSE)","v":"0-30"},{"$f":"VLOOKUP(A91,Feuil2!$A$1:$H$74,4,FALSE)","v":"0-40"},{"$f":"VLOOKUP(A91,Feuil2!$A$1:$H$74,5,FALSE)","v":"50-100"},{"$f":"VLOOKUP(A91,Feuil2!$A$1:$H$74,6,FALSE)","v":"50-100"},{"$f":"VLOOKUP(A91,Feuil2!$A$1:$H$74,7,FALSE)","v":"<100"},{"$f":"VLOOKUP(A91,Feuil2!$A$1:$H$74,8,FALSE)","v":"-30-30"},"Trappist Ale","Strong Ale","Belgian Strong Ale","Belgium",1008,"26C - Belgian Tripel",1014,"A pale, somewhat spicy, dry, strong Trappist ale with a pleasant rounded malt flavor and firm bitterness. Quite aromatic, with spicy, fruity, and light alcohol notes combining with the supportive clean malt character to produce a surprisingly drinkable beverage considering the high alcohol level.","Complex bouquet with moderate to significant spiciness, moderate fruity esters and low alcohol and hop aromas. Generous spicy, peppery, sometimes clove-like phenols. Esters are often reminiscent of citrus fruits such as oranges, but may sometimes have a slight banana character. A low yet distinctive spicy, floral, sometimes perfumy hop character is usually found. Alcohols are soft, spicy and low in intensity. The malt character is light, with a soft, slightly grainy-sweet or slightly honey-like impression. The best examples have a seamless, harmonious interplay between the yeast character, hops, malt, and alcohol.","Deep yellow to deep gold in color. Good clarity. Effervescent. Long-lasting, creamy, rocky, white head resulting in characteristic Belgian lace on the glass as it fades.","Marriage of spicy, fruity and alcohol flavors supported by a soft, rounded grainy-sweet malt impression, occasionally with a very light honey note. Low to moderate phenols are peppery in character. Esters are reminiscent of citrus fruit such as orange or sometimes lemon, and are low to moderate. A low to moderate spicy hop character is usually found. Alcohols are soft, spicy, and low in intensity. Bitterness is typically medium to high from a combination of hop bitterness and yeast-produced phenolics. Substantial carbonation and bitterness lends a dry finish with a moderately bitter aftertaste with substantial spicy-fruity yeast character. The grainy-sweet malt flavor does not imply any residual sweetness.","Medium-light to medium body, although lighter than the substantial gravity would suggest. Highly carbonated. The alcohol content is deceptive, and has little to no obvious warming sensation. Always effervescent.","High in alcohol but does not taste strongly of alcohol. The best examples are sneaky, not obvious. High carbonation and attenuation helps to bring out the many flavors and to increase the perception of a dry finish. Most Trappist versions have at least 30 IBUs and are very dry. Traditionally bottle-conditioned (or refermented in the bottle).","Originally popularized by the Trappist monastery at Westmalle.","Pilsner malt, typically with pale sugar adjuncts. Saazer-type hops or Styrian Goldings are commonly used. Belgian yeast strains are used – those that produce fruity esters, spicy phenolics and higher alcohols – often aided by slightly warmer fermentation temperatures. Spice additions are generally not traditional, and if used, should be a background character only. Fairly soft water.","May resemble a Belgian Golden Strong Ale but slightly darker and somewhat fuller-bodied, with more emphasis on phenolics and less on esters. Usually has a more rounded malt flavor but should never be sweet.","Affligem Tripel, Chimay Cinq Cents, La Rulles Tripel, La Trappe Tripel, St. Bernardus Tripel, Unibroue La Fin Du Monde, Val-Dieu Triple, Watou Tripel, Westmalle Tripel"]
["26D - Belgian Dark Strong Ale",1.075,1.1100000000000001,1.01,1.024,23.64,43.339999999999996,20,35,8,12,12,22,1075,1110,1010,1024,"26D","Belgian Dark Strong Ale",1.9,2.4,{"$f":"VLOOKUP(A92,Feuil2!$A$1:$H$74,2,FALSE)","v":"50-75"},{"$f":"VLOOKUP(A92,Feuil2!$A$1:$H$74,3,FALSE)","v":"0-30"},{"$f":"VLOOKUP(A92,Feuil2!$A$1:$H$74,4,FALSE)","v":"120-200"},{"$f":"VLOOKUP(A92,Feuil2!$A$1:$H$74,5,FALSE)","v":"50-150"},{"$f":"VLOOKUP(A92,Feuil2!$A$1:$H$74,6,FALSE)","v":"50-150"},{"$f":"VLOOKUP(A92,Feuil2!$A$1:$H$74,7,FALSE)","v":"<100"},{"$f":"VLOOKUP(A92,Feuil2!$A$1:$H$74,8,FALSE)","v":"120 - 200"},"Trappist Ale","Strong Ale","Belgian Strong Ale","Belgium",1010,"26D - Belgian Dark Strong Ale",1024,"A dark, complex, very strong Belgian ale with a delicious blend of malt richness, dark fruit flavors, and spicy elements. Complex, rich, smooth and dangerous.","Complex, with a rich-sweet malty presence, significant esters and alcohol, and an optional light to moderate spiciness. The malt is rich and strong, and can have a deep bready-toasty quality often with a deep caramel complexity. The fruity esters are strong to moderately low, and can contain raisin, plum, dried cherry, fig or prune notes. Spicy phenols may be present, but usually have a peppery quality not clove-like; light vanilla is possible. Alcohols are soft, spicy, perfumy and/or rose-like, and are low to moderate in intensity. Hops are not usually present (but a very low spicy, floral, or herbal hop aroma is acceptable). No dark/roast malt aroma. No hot alcohols or solventy aromas.","Deep amber to deep coppery-brown in color (dark in this context implies more deeply colored than golden). Huge, dense, moussy, persistent cream- to light tan-colored head. Can be clear to somewhat hazy.","Similar to aroma (same malt, ester, phenol, alcohol, and hop comments apply to flavor as well). Moderately malty-rich on the palate, which can have a sweet impression if bitterness is low. Usually moderately dry to dry finish, although may be up to moderately sweet. Medium-low to moderate bitterness; alcohol provides some of the balance to the malt. Generally malty-rich balance, but can be fairly even with bitterness. The complex and varied flavors should blend smoothly and harmoniously. The finish should not be heavy or syrupy.","High carbonation but not sharp. Smooth but noticeable alcohol warmth. Body can range from medium-light to medium-full and creamy. Most are medium-bodied.","Authentic Trappist versions tend to be drier (Belgians would say more digestible) than Abbey versions, which can be rather sweet and full-bodied. Traditionally bottle-conditioned (or refermented in the bottle). Sometimes known as a Trappist Quadruple, most are simply known by their strength or color designation.","Most versions are unique in character reflecting characteristics of individual breweries, produced in limited quantities and often highly sought-after.","Belgian yeast strains prone to production of higher alcohols, esters, and sometimes phenolics are commonly used. Impression of a complex grain bill, although many traditional versions are quite simple, with caramelized sugar syrup or unrefined sugars and yeast providing much of the complexity. Saazer-type, English-type or Styrian Goldings hops commonly used. Spices generally not used; if used, keep subtle and in the background. ","Like a larger dubbel, with a fuller body and increased malt richness. Not as bitter or hoppy as a tripel, but of similar strength.","Achel Extra Brune, Boulevard The Sixth Glass, Chimay Grande Réserve, Gouden Carolus Grand Cru of the Emperor, Rochefort 8 & 10, St. Bernardus Abt 12, Westvleteren 12"]
["27A - Gose",1.036,1.056,1.006,1.01,5.91,7.88,5,12,4.2,4.8,3,4,1036,1056,1006,1010,"27A","Gose",2.5,4,{"$f":"VLOOKUP(A93,Feuil2!$A$1:$H$74,2,FALSE)","v":{"$error":"#N/A"}},{"$f":"VLOOKUP(A93,Feuil2!$A$1:$H$74,3,FALSE)","v":{"$error":"#N/A"}},{"$f":"VLOOKUP(A93,Feuil2!$A$1:$H$74,4,FALSE)","v":{"$error":"#N/A"}},{"$f":"VLOOKUP(A93,Feuil2!$A$1:$H$74,5,FALSE)","v":{"$error":"#N/A"}},{"$f":"VLOOKUP(A93,Feuil2!$A$1:$H$74,6,FALSE)","v":{"$error":"#N/A"}},{"$f":"VLOOKUP(A93,Feuil2!$A$1:$H$74,7,FALSE)","v":{"$error":"#N/A"}},{"$f":"VLOOKUP(A93,Feuil2!$A$1:$H$74,8,FALSE)","v":{"$error":"#N/A"}},"Historical Beer","Wheat Beer","German Sour Ale","Germany",1006,"27A - Gose",1010,"A highly-carbonated, tart and fruity wheat ale with a restrained coriander and salt character and low bitterness. Very refreshing, with bright flavors and high attenuation.","Light to moderately fruity aroma of pome fruit. Light sourness, slightly sharp. Noticeable coriander, which can have an aromatic lemony quality, and an intensity up to moderate. Light bready, doughy, yeasty character like uncooked sourdough bread. The acidity and coriander can give a bright, lively impression. The salt may be perceived as a very light, clean sea breeze character or just a general freshness, if noticeable at all.","Unfiltered, with a moderate to full haze. Moderate to tall sized white head with tight bubbles and good retention. Effervescent. Medium yellow color.","Moderate to restrained but noticeable sourness, like a squeeze of lemon in iced tea. Moderate bready/doughy malt flavor. Light to moderate fruity character of pome fruit, stone fruit, or lemons. Light to moderate salt character, up to the threshold of taste; the salt should be noticeable (particularly in the initial taste) but not taste overtly salty. Low bitterness, no hop flavor. Dry, fully-attenuated finish, with acidity not hops balancing the malt. Acidity can be more noticeable in the finish, and enhance the refreshing quality of the beer. The acidity should be balanced, not forward (although historical versions could be very sour).","High to very high carbonation, effervescent. Medium-light to medium-full body. Salt may give a slightly tingly, mouthwatering quality, if perceived at all. The yeast and wheat can give it a little body, but it shouldn’t have a heavy feel.","Served in traditional cylindrical glasses. Historical versions may have been more sour than modern examples due to spontaneous fermentation, and may be blended with syrups as is done with Berliner Weisse, or Kümmel, a liqueur flavored with caraway, cumin, and fennel. Modern examples are inoculated with lactobacillus, and are more balanced and generally don’t need sweetening. Pronounced GOH-zeh.","Minor style associated with Leipzig but originating in the Middle Ages in the town of Goslar on the Gose River. Documented to have been in Leipzig by 1740. Leipzig was said to have 80 Gose houses in 1900. Production declined significantly after WWII, and ceased entirely in 1966. Modern production was revived in the 1980s, but the beer is not widely available. ","Pilsner and wheat malt, restrained use of salt and coriander seed, lactobacillus. The coriander should have a fresh, citrusy (lemon or bitter orange), bright note, and not be vegetal, celery-like, or ham-like. The salt should have a sea salt or fresh salt character, not a metallic, iodine note.","Perceived acidity is not as intense as Berliner Weisse or Gueuze. Restrained use of salt, coriander, and lactobacillus – should not taste overtly salty. Coriander aroma can be similar to a witbier. Haziness similar to a Weissbier.","Anderson Valley Gose, Bayerisch Bahnhof Leipziger Gose, Döllnitzer Ritterguts Gose"]
["27A - Kentucky Common",1.044,1.0549999999999999,1.01,1.018,21.669999999999998,39.4,15,30,4,5.5,11,20,1044,1055,1010,1018,"27A","Kentucky Common",null,null,{"$f":"VLOOKUP(A94,Feuil2!$A$1:$H$74,2,FALSE)","v":{"$error":"#N/A"}},{"$f":"VLOOKUP(A94,Feuil2!$A$1:$H$74,3,FALSE)","v":{"$error":"#N/A"}},{"$f":"VLOOKUP(A94,Feuil2!$A$1:$H$74,4,FALSE)","v":{"$error":"#N/A"}},{"$f":"VLOOKUP(A94,Feuil2!$A$1:$H$74,5,FALSE)","v":{"$error":"#N/A"}},{"$f":"VLOOKUP(A94,Feuil2!$A$1:$H$74,6,FALSE)","v":{"$error":"#N/A"}},{"$f":"VLOOKUP(A94,Feuil2!$A$1:$H$74,7,FALSE)","v":{"$error":"#N/A"}},{"$f":"VLOOKUP(A94,Feuil2!$A$1:$H$74,8,FALSE)","v":{"$error":"#N/A"}},"Historical Beer","Amber Ale","Indigenous American Beer","United States",1010,"27A - Kentucky Common",1018,"A darker-colored, light-flavored, malt-accented beer with a dry finish and interesting character malt flavors. Refreshing due to its high carbonation and mild flavors, and highly sessionable due to being served very fresh and with restrained alcohol levels.","Low to medium grainy, corn-like or sweet maltiness with a low toast, biscuity-grainy, bready, or caramel malt accent. Medium to moderately-low hop aroma, usually floral or spicy in character. Clean fermentation character, with possible faint berry ester. Low levels of DMS are acceptable. No sourness. Malt-forward in the balance.","Amber-orange to light brown in color. Typically clear, but may have some light haze due to limited conditioning. Foam stand may not be long lasting, and is usually white to beige in color.","Moderate grainy-sweet maltiness with low to medium-low caramel, toffee, bready, and/or biscuity notes. Generally light palate flavors typical of adjunct beers; a low grainy, corn-like sweetness is common. Medium to low floral or spicy hop flavor. Medium to low hop bitterness, which should neither be coarse nor have a harsh aftertaste. May exhibit light fruitiness. Balance in the finish is towards the malt. May have a lightly flinty or minerally-sulfate flavor in the finish. The finish is fairly dry, including the contributions of roasted grains and minerals. No sourness.","Medium to medium-light body with a relatively soft mouthfeel. Highly carbonated. Can have a creamy texture.","Modern characterizations of the style often mention a lactic sourness or sour mashing, but extensive brewing records from the larger breweries at the turn of the century have no indication of long acid rests, sour mashing, or extensive conditioning. This is likely a modern homebrewer invention, based on the supposition that since indigenous Bourbon distillers used a sour mash, beer brewers must also have used this process. No contemporaneous records indicate sour mashing or that the beer had a sour profile; rather the opposite, that the beer was brewed as an inexpensive, present-use ale. Enter soured versions in American Wild Ale.","A true American original style, Kentucky Common was almost exclusively produced and sold around the Louisville Kentucky metropolitan area from some time after the Civil War up to Prohibition. Its hallmark was that it was inexpensive and quickly produced, typically 6 to 8 days from mash to delivery. The beer was racked into barrels while actively fermenting (1.020 – 1.022) and tightly bunged to allow carbonation in the saloon cellar. There is some speculation that it was a variant of the lighter common or cream ale produced throughout much of the East prior to the Civil War and that the darker grains were added by the mostly Germanic brewers to help acidify the typical carbonate water of the Louisville area, or that they had a preference for darker colored beers. Up until the late 19th century, Kentucky Common was not brewed in the summer months unless cellars, usually used for malting, were used for fermentation. With the advent of ice machines, the larger breweries were able to brew year round. In the period from 1900 to prohibition, about 75% of the beer sold in the Louisville area was Kentucky Common. With prohibition, the style died completely as the few larger breweries that survived were almost exclusively lager producers.","Six-row barley malt was used with 35% corn grits to dilute the excessive protein levels along with 1 to 2% each caramel and black malt. Native American hops, usually about .2 pounds per barrel of Western hops for bittering and a similar amount of New York hops (such as Clusters) for flavor (15 minutes prior to knock out). Imported continental Saazer-type hops (.1 pounds per barrel) were added at knock out for aroma. Water in the Louisville area was typically moderate to high in carbonates. Mash water was often pre-boiled to precipitate the carbonate and Gypsum was commonly added. Considering the time from mash in to kegging for delivery was typically 6 to 8 days, clearly aggressive top-fermenting yeasts was used.","Like a darker-colored cream ale emphasizing corn, but with some light character malt flavor. Malt flavors and balance are probably closest to modern adjunct-driven international amber or dark lagers, Irish red ales, or Belgian pale ales.","Apocalypse Brew Works Ortel’s 1912"]
["27A - Lichtenhainer",1.032,1.04,1.004,1.008,5.91,11.82,5,12,3.5,4.7,3,6,1032,1040,1004,1008,"27A","Lichtenhainer",null,null,{"$f":"VLOOKUP(A95,Feuil2!$A$1:$H$74,2,FALSE)","v":{"$error":"#N/A"}},{"$f":"VLOOKUP(A95,Feuil2!$A$1:$H$74,3,FALSE)","v":{"$error":"#N/A"}},{"$f":"VLOOKUP(A95,Feuil2!$A$1:$H$74,4,FALSE)","v":{"$error":"#N/A"}},{"$f":"VLOOKUP(A95,Feuil2!$A$1:$H$74,5,FALSE)","v":{"$error":"#N/A"}},{"$f":"VLOOKUP(A95,Feuil2!$A$1:$H$74,6,FALSE)","v":{"$error":"#N/A"}},{"$f":"VLOOKUP(A95,Feuil2!$A$1:$H$74,7,FALSE)","v":{"$error":"#N/A"}},{"$f":"VLOOKUP(A95,Feuil2!$A$1:$H$74,8,FALSE)","v":{"$error":"#N/A"}},"Historical Beer","Wheat Beer","European Smoked Beer","Germany",1004,"27A - Lichtenhainer",1008,"A sour, smoked, lower-gravity historical German wheat beer. Complex yet refreshing character due to high attenuation and carbonation, along with low bitterness and moderate sourness. ","Moderately strong fresh smoky aroma, light hints of sourness, medium-low fruity esters, possibly apples or lemons, moderate bready-grainy malt. The smoke character is stronger than the bready notes, and the smoke has a ‘dry’ character, like the remnants of an old fire, not a ‘greasy’ smoke. ","Tall off-white head, rocky and persistent. Deep yellow to light gold color. Fair clarity, may be somewhat hazy.","Moderately strong fruity flavor, possibly lemons or apples. Moderate intensity, clean lactic tartness (no funk). Similar smoky character as aroma (dry wood fire), medium strength. Dry finish, with acidity and smoke in the aftertaste. Low bitterness; the acidity is providing the balance, not hops. Fresh, clean palate and slightly puckery aftertaste. The wheat character is on the low side; the smoke and acidity are more prominent in the balance. The lemony-tart/green apple flavor is strongest in the finish, with smoke a close second. Complex.","Tingly acidity. High carbonation. Medium to medium-light body.","Served young. Smoke and sour is an unusual combination that is not for everyone.","Originating in Lichtenhain, in Thüringen (central Germany). Height of popularity was towards the end of the 1800s, and was widely available throughout Thüringen. Like a pre-1840 Berliner Weisse.","Smoked barley malt, wheat malt, lactobacillus, top-fermenting yeast. Grists vary, but the wheat would typically be 30-50%.","In the same general historical lower-alcohol top-fermenting central European wheat beer family as Gose, Grodziskie, and Berliner weisse, has elements of all of them but having its own unique balance – sour and smoke is not found in any of the other beers. Not as acidic as Berliner weisse, probably more like a smoked Gose without coriander and salt, or a Grodziskie with Gose-like acidity.","none"]
["27A - London Brown Ale",1.0329999999999999,1.038,1.012,1.0149999999999999,43.339999999999996,68.95,15,20,2.8,3.6,22,35,1033,1038,1012,1015,"27A","London Brown Ale",null,null,{"$f":"VLOOKUP(A96,Feuil2!$A$1:$H$74,2,FALSE)","v":{"$error":"#N/A"}},{"$f":"VLOOKUP(A96,Feuil2!$A$1:$H$74,3,FALSE)","v":{"$error":"#N/A"}},{"$f":"VLOOKUP(A96,Feuil2!$A$1:$H$74,4,FALSE)","v":{"$error":"#N/A"}},{"$f":"VLOOKUP(A96,Feuil2!$A$1:$H$74,5,FALSE)","v":{"$error":"#N/A"}},{"$f":"VLOOKUP(A96,Feuil2!$A$1:$H$74,6,FALSE)","v":{"$error":"#N/A"}},{"$f":"VLOOKUP(A96,Feuil2!$A$1:$H$74,7,FALSE)","v":{"$error":"#N/A"}},{"$f":"VLOOKUP(A96,Feuil2!$A$1:$H$74,8,FALSE)","v":{"$error":"#N/A"}},"Historical Beer","Brown Ale",null,"England",1012,"27A - London Brown Ale",1015,"A luscious, sweet, malt-oriented dark brown ale, with caramel and toffee malt complexity and a sweet finish.","Moderate malty-sweet aroma, often with a rich, caramel or toffee-like character. Low to medium fruity esters, often dark fruit like plums. Very low to no hop aroma, earthy or floral qualities.","Medium to very dark brown color, but can be nearly black. Nearly opaque, although should be relatively clear if visible. Low to moderate off-white to tan head.","Deep, caramel or toffee-like malty and sweet flavor on the palate and lasting into the finish. Hints of biscuit and coffee are common. Some fruity esters can be present (typically dark fruit); relatively clean fermentation profile for an English ale. Low hop bitterness. Hop flavor is low to non-existent, possibly earthy or floral in character. Moderately-low to no perceivable roasty or bitter black malt flavor. Moderately sweet finish with a smooth, malty aftertaste. May have a sugary-sweet flavor. ","Medium body, but the residual sweetness may give a heavier impression. Medium-low to medium carbonation. Quite creamy and smooth in texture, particularly for its gravity.","Increasingly rare; Mann’s has over 90% market share in Britain, but in an increasingly small segment. Always bottled. Frequently used as a sweet mixer with cask mild and bitter in pubs. Commercial versions can be pasteurized and back-sweetened, which gives more of a sugary-sweet flavor.","Developed by Mann’s as a bottled product in 1902. Claimed at the time to be “the sweetest beer in London.” Pre-WWI versions were around 5% ABV, but same general balance. Declined in popularity in second half of 20th century, and now nearly extinct.","English pale ale malt as a base with a healthy proportion of darker caramel malts and often some roasted (black) malt and wheat malt (this is Mann’s traditional grist – others can rely on dark sugars for color and flavor). Moderate to high carbonate water. English hop varieties are most authentic, though with low flavor and bitterness almost any type could be used. Post-fermentation sweetening with lactose or artificial sweeteners, or sucrose (if pasteurized).","May seem somewhat like a less roasty version of a sweet stout (and lower-gravity, at least for US sweet stout examples) or a sweet version of a dark mild.","Harveys Bloomsbury Brown Ale, Mann's Brown Ale"]
["27A - Piwo Grodziskie",1.028,1.032,1.006,1.012,5.91,11.82,20,35,2.5,3.3,3,6,1028,1032,1006,1012,"27A","Piwo Grodziskie",null,null,{"$f":"VLOOKUP(A97,Feuil2!$A$1:$H$74,2,FALSE)","v":{"$error":"#N/A"}},{"$f":"VLOOKUP(A97,Feuil2!$A$1:$H$74,3,FALSE)","v":{"$error":"#N/A"}},{"$f":"VLOOKUP(A97,Feuil2!$A$1:$H$74,4,FALSE)","v":{"$error":"#N/A"}},{"$f":"VLOOKUP(A97,Feuil2!$A$1:$H$74,5,FALSE)","v":{"$error":"#N/A"}},{"$f":"VLOOKUP(A97,Feuil2!$A$1:$H$74,6,FALSE)","v":{"$error":"#N/A"}},{"$f":"VLOOKUP(A97,Feuil2!$A$1:$H$74,7,FALSE)","v":{"$error":"#N/A"}},{"$f":"VLOOKUP(A97,Feuil2!$A$1:$H$74,8,FALSE)","v":{"$error":"#N/A"}},"Historical Beer","Wheat Beer","European Smoked Beer","Poland",1006,"27A - Piwo Grodziskie",1012,"A low-gravity, highly-carbonated, light-bodied ale combining an oak-smoked flavor with a clean hop bitterness. Highly sessionable.","Low to moderate oak wood smoke is the most prominent aroma component, but can be subtle and hard to detect. A low spicy, herbal, or floral hop aroma is typically present, and should be lower than or equal to the smoke in intensity. Hints of grainy wheat are also detected in the best examples. The aroma is otherwise clean, although light pome fruit esters (especially ripe red apple or pear) are welcome. No acidity. Slight water-derived sulfury notes may be present.","Pale yellow to medium gold in color with excellent clarity. A tall, billowy, white, tightly-knit head with excellent retention is distinctive. Murkiness is a fault.","Moderately-low to medium oak smoke flavor up front which carries into the finish; the smoke can be stronger in flavor than in aroma. The smoke character is gentle, should not be acrid, and can lend an impression of sweetness. A moderate to strong bitterness is readily evident which lingers through the finish. The overall balance is toward bitterness. Low but perceptible spicy, herbal, or floral hop flavor. Low grainy wheat character in the background. Light pome fruit esters (red apple or pear) may be present. Dry, crisp finish. No sourness.","Light in body, with a crisp and dry finish. Carbonation is quite high and can add a slight carbonic bite or prickly sensation. No noticeable alcohol warmth. ","Pronounced in English as “pivo grow-JEES-kee-uh” (meaning: Grodzisk beer). Known as Grätzer (pronounced “GRATE-sir”) in German-speaking countries, and in some beer literature. Traditionally made using a multi-step mash, a long boil (~2 hours), and multiple strains of ale yeast. The beer is never filtered but Isinglass is used to clarify before bottle conditioning. Traditionally served in tall conical glassware to accommodate the vigorous foam stand. ","Developed as a unique style centuries ago in the Polish city of Grodzisk (known as Grätz when ruled by Prussia and Germany). Its fame and popularity rapidly extended to other parts of the world in the late 19th and early 20th century. Regular commercial production declined after WWII and ceased altogether in the early-mid 1990s. This style description describes the traditional version during its period of greatest popularity.","Grain bill usually consists entirely of oak-smoked wheat malt. Oak-smoked wheat malt has a different (and less intense) smoke character than German beechwood-smoked barley malt; it has a drier, crisper, leaner quality – a bacon/ham smoke flavor is inappropriate. Saazer-type hops (Polish, Czech or German), moderate hardness sulfate water, and a relatively clean and attenuative continental ale yeast fermented at moderate ale temperatures are traditional. German hefeweizen yeast or other strains with a phenol or strong ester character are inappropriate.","Similar in strength to a Berliner Weisse, but never sour. Has a smoked character but less intense than in a Rauchbier.","none"]
["27A - Pre-Prohibition Lager",1.044,1.06,1.01,1.0149999999999999,5.91,11.82,25,40,4.5,6,3,6,1044,1060,1010,1015,"27A","Pre-Prohibition Lager",null,null,{"$f":"VLOOKUP(A98,Feuil2!$A$1:$H$74,2,FALSE)","v":{"$error":"#N/A"}},{"$f":"VLOOKUP(A98,Feuil2!$A$1:$H$74,3,FALSE)","v":{"$error":"#N/A"}},{"$f":"VLOOKUP(A98,Feuil2!$A$1:$H$74,4,FALSE)","v":{"$error":"#N/A"}},{"$f":"VLOOKUP(A98,Feuil2!$A$1:$H$74,5,FALSE)","v":{"$error":"#N/A"}},{"$f":"VLOOKUP(A98,Feuil2!$A$1:$H$74,6,FALSE)","v":{"$error":"#N/A"}},{"$f":"VLOOKUP(A98,Feuil2!$A$1:$H$74,7,FALSE)","v":{"$error":"#N/A"}},{"$f":"VLOOKUP(A98,Feuil2!$A$1:$H$74,8,FALSE)","v":{"$error":"#N/A"}},"Historical Beer","Pilsner","Pilsner","United States",1010,{"$f":"R98&\" - \"&S98","v":"27A - Pre-Prohibition Lager"},1015,"A clean, refreshing, but bitter pale lager, often showcasing a grainy-sweet corn flavor. All malt or rice-based versions have a crisper, more neutral character. The higher bitterness level is the largest differentiator between this style and most modern mass-market pale lagers, but the more robust flavor profile also sets it apart.","Low to medium grainy, corn-like or sweet maltiness may be evident (although rice-based beers are more neutral). Medium to moderately high hop aroma, with a range of character from rustic to floral to herbal/spicy; a fruity or citrusy modern hop character is inappropriate. Clean lager character. Low DMS is acceptable. May show some yeast character, as with modern American lagers; allow for a range of subtle supporting yeast notes.","Yellow to deep gold color. Substantial, long lasting white head. Bright clarity.","Medium to medium-high maltiness with a grainy flavor, and optionally a corn-like roundness and impression of sweetness. Substantial hop bitterness stands up to the malt and lingers through the dry finish. All malt and rice-based versions are often crisper, drier, and generally lack corn-like flavors. Medium to high hop flavor, with a rustic, floral, or herbal/spicy character. Medium to high hop bitterness, which should neither be overly coarse nor have a harsh aftertaste. Allow for a range of lager yeast character, as with modern American lagers, but generally fairly neutral.","Medium body with a moderately rich, creamy mouthfeel. Smooth and well-lagered. Medium to high carbonation levels.","The classic American Pilsner was brewed both pre-Prohibition and post-Prohibition with some differences. OGs of 1.050–1.060 would have been appropriate for pre-Prohibition beers while gravities dropped to 1.044–1.048 after Prohibition. Corresponding IBUs dropped from a pre-Prohibition level of 30–40 to 25–30 after Prohibition.","A version of Pilsner brewed in the USA by immigrant German brewers who brought the process and yeast with them, but who had to adapt their recipes to work with native hops and malt. This style died out after Prohibition but was resurrected by homebrewers in the 1990s. Few commercial versions are made, so the style still remains mostly a homebrew phenomenon.","Six-row barley with 20% to 30% flaked maize (corn) or rice to dilute the excessive protein levels; modern versions may be all malt. Native American hops such as Clusters, traditional continental hops, or modern noble-type crosses are also appropriate. Modern American hops such as Cascade are inappropriate. Water with a high mineral content can lead to an unpleasant coarseness in flavor and harshness in aftertaste. A wide range of lager yeast character can be exhibited, although modern versions tend to be fairly clean.","Similar balance and bitterness as modern Czech Premium Pale Lagers, but exhibiting native American grains and hops from the era before US Prohibition. More robust, bitter, and flavorful than modern American pale lagers, and often with higher alcohol.","Anchor California Lager, Coors Batch 19, Little Harpeth Chicken Scratch"]
["27A - Pre-Prohibition Porter",1.046,1.06,1.01,1.016,35.46,59.1,20,30,4.5,6,18,30,1046,1060,1010,1016,"27A","Pre-Prohibition Porter",null,null,{"$f":"VLOOKUP(A99,Feuil2!$A$1:$H$74,2,FALSE)","v":{"$error":"#N/A"}},{"$f":"VLOOKUP(A99,Feuil2!$A$1:$H$74,3,FALSE)","v":{"$error":"#N/A"}},{"$f":"VLOOKUP(A99,Feuil2!$A$1:$H$74,4,FALSE)","v":{"$error":"#N/A"}},{"$f":"VLOOKUP(A99,Feuil2!$A$1:$H$74,5,FALSE)","v":{"$error":"#N/A"}},{"$f":"VLOOKUP(A99,Feuil2!$A$1:$H$74,6,FALSE)","v":{"$error":"#N/A"}},{"$f":"VLOOKUP(A99,Feuil2!$A$1:$H$74,7,FALSE)","v":{"$error":"#N/A"}},{"$f":"VLOOKUP(A99,Feuil2!$A$1:$H$74,8,FALSE)","v":{"$error":"#N/A"}},"Historical Beer","Porter","Dark American Beer","United States",1010,"27A - Pre-Prohibition Porter",1016,"An American adaptation of English Porter using American ingredients, including adjuncts.","Base grainy malt aroma with low levels of dark malt (slight burnt or chocolate notes). Low hop aroma. Low to moderate low levels of DMS acceptable. May show low levels of caramel and biscuit aroma. No to very low esters. Light adjunct (licorice, molasses) aroma acceptable. Diacetyl low to none. Clean lager profile acceptable.","Medium to dark brown, though some examples can be nearly black in color, with ruby or mahogany highlights. Relatively clear. Light to medium tan head which will persist in the glass.","Grainy base malt flavor, with low levels of chocolate or burnt black malt notes, along with low levels of caramel, biscuit, licorice, and toast notes. Corn/DMS flavor acceptable at low to moderate levels. American hop bitterness low to moderate and American hop flavor low to none. Balance is typically even between malt and hops, with a moderate dry finish.","Medium light to medium body, moderate carbonation, low to moderate creaminess. May have a slight astringency from the dark malts.","Also sometimes known as Pennsylvania Porter or East Coast Porter.","Commercially brewed in Philadelphia during the revolutionary period, the beer gained wide acceptance in the newly formed mid-Atlantic states, and was endorsed by President George Washington.","Two and six row malt (or a combination of both) are used, along with low percentages of dark malts including black, chocolate, and brown malt (roasted barley is not typically used). Adjuncts are acceptable, including corn, brewers licorice, molasses, and porterine. More historical versions will have up to twenty percent adjuncts. Lager or ale yeast. Emphasis on historical or traditional American bittering hops (Cluster, Willamette, Cascade), though finishing and flavor hops may vary.","Smoother and less hoppy-bitter than a (modern) American Porter, less caramelly than an English Porter with more of an adjunct/lager character.","Stegmaier Porter, Yuengling Porter"]
["27A - Roggenbier",1.046,1.056,1.01,1.014,27.58,37.43,10,20,4.5,6,14,19,1046,1056,1010,1014,"27A","Roggenbier",null,null,{"$f":"VLOOKUP(A100,Feuil2!$A$1:$H$74,2,FALSE)","v":"50-150"},{"$f":"VLOOKUP(A100,Feuil2!$A$1:$H$74,3,FALSE)","v":"0-30"},{"$f":"VLOOKUP(A100,Feuil2!$A$1:$H$74,4,FALSE)","v":"40-120"},{"$f":"VLOOKUP(A100,Feuil2!$A$1:$H$74,5,FALSE)","v":"100-300"},{"$f":"VLOOKUP(A100,Feuil2!$A$1:$H$74,6,FALSE)","v":"50-100"},{"$f":"VLOOKUP(A100,Feuil2!$A$1:$H$74,7,FALSE)","v":"<100"},{"$f":"VLOOKUP(A100,Feuil2!$A$1:$H$74,8,FALSE)","v":"0-60 "},"Historical Beer","Wheat Beer","Wheat Beer","Germany",1010,"27A - Roggenbier",1014,"A dunkelweizen made with rye rather than wheat, but with a greater body and light finishing hops.","Light to moderate spicy rye aroma intermingled with light to moderate weizen yeast aromatics (spicy clove and fruity esters, either banana or citrus). Light spicy, floral, or herbal hops are acceptable.","Light coppery-orange to very dark reddish or coppery-brown color. Large creamy off-white to tan head, quite dense and persistent (often thick and rocky). Cloudy, hazy appearance.","Grainy, moderately-low to moderately-strong spicy rye flavor, often having a hearty flavor reminiscent of rye or pumpernickel bread. Medium to medium-low bitterness allows an initial malt sweetness (sometimes with a bit of caramel) to be tasted before yeast and rye character takes over. Low to moderate weizen yeast character (banana, clove), although the balance can vary. Medium-dry, grainy finish with a lightly bitter (from rye) aftertaste. Low to moderate spicy, herbal, or floral hop flavor acceptable, and can persist into aftertaste.","Medium to medium-full body. High carbonation. Moderately creamy.","Rye is a huskless grain and is difficult to mash, often resulting in a gummy mash texture that is prone to sticking. Rye has been characterized as having the most assertive flavor of all cereal grains. It is inappropriate to add caraway seeds to a roggenbier (as some American brewers do); the rye character is traditionally from the rye grain only.","A specialty German rye beer originally brewed in Regensburg, Bavaria. Never a widely popular style, it has all but disappeared in modern times.","Malted rye typically constitutes 50% or greater of the grist (some versions have 60-65% rye). Remainder of grist can include pale malt, Munich malt, wheat malt, crystal malt and/or small amounts of debittered dark malts for color adjustment. Weizen yeast provides distinctive banana esters and clove phenols. Light usage of Saazer-type hops in bitterness, flavor and aroma. Lower fermentation temperatures accentuate the clove character by suppressing ester formation. Decoction mash traditionally used (as with weissbiers).","A more distinctive variant of a dunkelweizen using malted rye instead of malted wheat. American Rye Beers will not have the weizen yeast character, and likely more hops.","Thurn und Taxis Roggen"]
["27A - Sahti",1.0760000000000001,1.1200000000000001,1.016,1.02,7.88,43.339999999999996,7,15,7,11,4,22,1076,1120,1016,1020,"27A","Sahti",null,null,{"$f":"VLOOKUP(A101,Feuil2!$A$1:$H$74,2,FALSE)","v":{"$error":"#N/A"}},{"$f":"VLOOKUP(A101,Feuil2!$A$1:$H$74,3,FALSE)","v":{"$error":"#N/A"}},{"$f":"VLOOKUP(A101,Feuil2!$A$1:$H$74,4,FALSE)","v":{"$error":"#N/A"}},{"$f":"VLOOKUP(A101,Feuil2!$A$1:$H$74,5,FALSE)","v":{"$error":"#N/A"}},{"$f":"VLOOKUP(A101,Feuil2!$A$1:$H$74,6,FALSE)","v":{"$error":"#N/A"}},{"$f":"VLOOKUP(A101,Feuil2!$A$1:$H$74,7,FALSE)","v":{"$error":"#N/A"}},{"$f":"VLOOKUP(A101,Feuil2!$A$1:$H$74,8,FALSE)","v":{"$error":"#N/A"}},"Historical Beer","Wheat Beer","European Farmhouse Beer","Scandinavia",1016,"27A - Sahti",1020,"A sweet, heavy, strong traditional Finnish beer with a rye, juniper, and juniper berry flavor and a strong banana-clove yeast character.","High banana esters with moderate to moderately-high clove-like phenolics. Not sour. May have a low to moderate juniper character. Grainy malt, caramel, and rye in background. Light alcohol aroma. Sweet malt impression.","Pale yellow to dark brown color; most are medium to dark amber. Generally quite cloudy (unfiltered). Little head, due to low carbonation.","Strong banana and moderate to moderately-high clove yeast character. Moderate grainy rye flavor. Low bitterness. Fairly sweet finish. Juniper can add a pine-like flavor; juniper berries can add a gin-like flavor; both should be complementary, not dominant. No noticeable hop flavor. Moderate caramel flavor but no roast. Multi-layered and complex, with kind of a wortiness that is unusual in other beer styles. Not sour.","Thick, viscous, and heavy with protein (no boil means no hot break). Nearly still to medium-low carbonation. Strongly warming from the alcohol level and young age, but often masked by sweetness.","The use of rye doesn’t mean that it should taste like caraway (a dominant flavor in rye bread). The use of juniper berries will give a flavor like gin (similarly flavored with juniper berries). The juniper acts a bit like hops in the balance and flavor, providing some counterpoint to the sweet malt.","An indigenous traditional style from Finland; a farmhouse tradition for at least 500 years, often brewed for festive occasions like summer weddings, and consumed within a week or two of brewing. A similar tradition exists in Estonia, where the beer is known as koduolu.","Malted barley along with malted and unmalted grains, often rye. Low hops. Juniper boughs used for lautering (traditionally in a hollowed-out log), but often producing a juniper/berry character. Often uses top-fermenting baker’s yeast in a fast, warm fermentation (German Weizen yeast is a good substitute). Not boiled; a long mash steep is used, with a separately added hop tea.","Strong resemblance to Weizenbocks, but sweet and thick with a rye and juniper character.","Now made year-round by several breweries in Finland."]
["28A - Brett Beer",null,null,null,null,null,null,"Variable by base style","Variable by base style","Variable by base style","Variable by base style","Variable by base style","Variable by base style","Variable by base style","Variable by base style","Variable by base style","Variable by base style","28A","Brett Beer",2,4,{"$f":"VLOOKUP(A102,Feuil2!$A$1:$H$74,2,FALSE)","v":{"$error":"#N/A"}},{"$f":"VLOOKUP(A102,Feuil2!$A$1:$H$74,3,FALSE)","v":{"$error":"#N/A"}},{"$f":"VLOOKUP(A102,Feuil2!$A$1:$H$74,4,FALSE)","v":{"$error":"#N/A"}},{"$f":"VLOOKUP(A102,Feuil2!$A$1:$H$74,5,FALSE)","v":{"$error":"#N/A"}},{"$f":"VLOOKUP(A102,Feuil2!$A$1:$H$74,6,FALSE)","v":{"$error":"#N/A"}},{"$f":"VLOOKUP(A102,Feuil2!$A$1:$H$74,7,FALSE)","v":{"$error":"#N/A"}},{"$f":"VLOOKUP(A102,Feuil2!$A$1:$H$74,8,FALSE)","v":{"$error":"#N/A"}},"American Wild Ale","Specialty Beer","Specialty Beer","Specialty Beer","Variable by base style","28A - Brett Beer","Variable by base style","Most often drier and fruitier than the base style suggests. Funky notes range from low to high, depending on the age of the beer and strain(s) of Brett used. Funkiness is generally restrained in younger 100% Brett examples, but tends to increase with age. May possess a light acidity, although this does not come from Brett.","Variable by base style. Young Brett-fermented beers will possess more fruity notes (e.g., tropical fruit, stone fruit, or citrus), but this is variable by the strain(s) of Brett used. For 100% Brett beers heavily hopped with American hop varieties, the fermentation-derived flavors are often difficult to tease from the hop aromatics. Older 100% Brett beers may start to develop a little funk (e.g., barnyard, wet hay, or slightly earthy or smoky notes), but this character should not dominate. If the beer is fermented with a brewer’s yeast in addition to Brett, some of the character of the primary yeast may remain. A faint sourness is acceptable but should not be a prominent character.","Variable by base style. Clarity can be variable, and depends on the base style and ingredients used. Some haze is not necessarily a fault.","Variable by base style. Brett character may range from minimal to aggressive. Can be quite fruity (e.g., tropical fruit, berry, stone fruit, citrus), or have some smoky, earthy, or barnyard character. Should not be unpleasantly funky, such as Band-Aid, fetid, nail polish remover, cheese, etc. Light sourness is acceptable with the beer being lightly tart, but should not be truly sour. Always fruitier when young, gaining more funk with age. May not be acetic or lactic. Malt flavors are often less pronounced than in the base style, leaving a beer most often dry and crisp due to high attenuation by the Brett.","Variable by base style. Generally a light body, lighter than what might be expected from the base style but an overly thin body is a fault. Generally moderate to high carbonation. Head retention is variable.","The base style describes most of the character of these beers, but the addition of Brett ensures a drier, thinner, and funkier product. Younger versions are brighter and fruitier, while older ones possess more depth of funk and may lose more of the base style character. Wood-aged versions should be entered in the Wild Specialty Beer style. The Brett character should always meld with the style; these beers should never be a ‘Brett bomb’. Note that Brett does not produce lactic acid.","Modern American craft beer interpretations of Belgian wild ales, or experimentations inspired by Belgian wild ales or historical English beers with Brett. 100% Brett beers gained popularity after the year 2000; Port Brewing Mo Betta Bretta was one of the first celebrated examples.","Virtually any style of beer, fermented in any manner, then finished with one or more strains of Brett. Alternatively, a beer made with Brett as the sole fermentation strain.","Compared to the same beer style without Brett, a Brett Beer will be drier, more highly attenuated, fruitier, lighter in body, and slightly funkier as it ages. Less sourness and depth than Belgian ‘wild’ ales. ","Boulevard Saison Brett, Hill Farmstead Arthur, Logsdon Seizoen Bretta, Russian River Sanctification, The Bruery Saison Rue, Victory Helios"]
["28B - Mixed-Fermentation Sour Beer",null,null,null,null,null,null,"Variable by base style","Variable by base style","Variable by base style","Variable by base style","Variable by base style","Variable by base style","Variable by base style","Variable by base style","Variable by base style","Variable by base style","28B","Mixed-Fermentation Sour Beer",1.5,3.5,{"$f":"VLOOKUP(A103,Feuil2!$A$1:$H$74,2,FALSE)","v":{"$error":"#N/A"}},{"$f":"VLOOKUP(A103,Feuil2!$A$1:$H$74,3,FALSE)","v":{"$error":"#N/A"}},{"$f":"VLOOKUP(A103,Feuil2!$A$1:$H$74,4,FALSE)","v":{"$error":"#N/A"}},{"$f":"VLOOKUP(A103,Feuil2!$A$1:$H$74,5,FALSE)","v":{"$error":"#N/A"}},{"$f":"VLOOKUP(A103,Feuil2!$A$1:$H$74,6,FALSE)","v":{"$error":"#N/A"}},{"$f":"VLOOKUP(A103,Feuil2!$A$1:$H$74,7,FALSE)","v":{"$error":"#N/A"}},{"$f":"VLOOKUP(A103,Feuil2!$A$1:$H$74,8,FALSE)","v":{"$error":"#N/A"}},"American Wild Ale","Specialty Beer","Specialty Beer","Specialty Beer","Variable by base style","28B - Mixed-Fermentation Sour Beer","Variable by base style","A sour and/or funky version of a base style of beer.","Variable by base style. The contribution of non-Saccharomyces microbes should be noticeable to strong, and often contribute a sour and/or funky, wild note. The best examples will display a range of aromatics, rather than a single dominant character. The aroma should be inviting, not harsh or unpleasant. ","Variable by base style. Clarity can be variable; some haze is not a fault. Head retention can be poor due to high levels of acid or anti-foam properties of some lactobacillus strains.","Variable by base style. Look for an agreeable balance between the base beer and the fermentation character. A range of results is possible from fairly high acidity/funk to a subtle, pleasant, harmonious beer. The best examples are pleasurable to drink with the esters and phenols complementing the malt and/or hops. The wild character can be prominent, but does not need to be dominating in a style with an otherwise strong malt/hop profile. Acidity should be firm yet enjoyable, but should not be biting or vinegary; prominent or objectionable/offensive acetic acid is a fault. Bitterness tends to be low, especially as sourness increases.","Variable by base style. Generally a light body, almost always lighter than what might be expected from the base style. Generally moderate to high carbonation, although often lower in higher alcohol examples.","These beers may be aged in wood, but any wood character should not be a primary or dominant flavor. Sour beers are typically not bitter as these flavors clash. The base beer style becomes less relevant because the various yeast and bacteria tend to dominate the profile. Inappropriate characteristics include diacetyl, solvent, ropy/viscous texture, and heavy oxidation.","Modern American craft beer interpretations of Belgian sour ales, or experimentations inspired by Belgian sour ales.","Virtually any style of beer. Usually fermented by Lactobacillus and/or Pediococcus, often in conjunction with Saccharomyces and/or Brettanomyces. Can also be a blend of styles. Wood or barrel aging is very common, but not required.","A sour and/or funky version of a base style.","Boulevard Love Child, Cascade Vlad the Imp Aler, Jester King Le Petit Prince, Jolly Pumpkin Calabaza Blanca, Russian River Temptation, The Bruery Rueuze, The Bruery Tart of Darkness"]
["28C - Wild Specialty Beer",null,null,null,null,null,null,"Variable by base style","Variable by base style","Variable by base style","Variable by base style","Variable by base style","Variable by base style","Variable by base style","Variable by base style","Variable by base style","Variable by base style","28C","Wild Specialty Beer",1.5,3.5,{"$f":"VLOOKUP(A104,Feuil2!$A$1:$H$74,2,FALSE)","v":{"$error":"#N/A"}},{"$f":"VLOOKUP(A104,Feuil2!$A$1:$H$74,3,FALSE)","v":{"$error":"#N/A"}},{"$f":"VLOOKUP(A104,Feuil2!$A$1:$H$74,4,FALSE)","v":{"$error":"#N/A"}},{"$f":"VLOOKUP(A104,Feuil2!$A$1:$H$74,5,FALSE)","v":{"$error":"#N/A"}},{"$f":"VLOOKUP(A104,Feuil2!$A$1:$H$74,6,FALSE)","v":{"$error":"#N/A"}},{"$f":"VLOOKUP(A104,Feuil2!$A$1:$H$74,7,FALSE)","v":{"$error":"#N/A"}},{"$f":"VLOOKUP(A104,Feuil2!$A$1:$H$74,8,FALSE)","v":{"$error":"#N/A"}},"American Wild Ale","Specialty Beer","Specialty Beer","Specialty Beer","Variable by base style","28C - Wild Specialty Beer","Variable by base style","A sour and/or funky version of a fruit, herb, or spice beer, or a wild beer aged in wood. If wood-aged, the wood should not be the primary or dominant character.","Variable by base style. Should show the fruit, sour and/or funk of a wild fermentation, as well as the characteristics of the special ingredients used. The best examples will blend the aromatics from the fermentation with the special ingredients, creating an aroma that may be difficult to attribute precisely. ","Variable by base style, generally showing a color, tint, or hue from any fruit (if used) in both the beer and the head. Clarity can be variable; some haze is not a fault. Head retention is often poor.","Variable by base style. Should show the fruit, sour and/or funk of a wild fermentation, as well as the characteristics of the special ingredients used. Any fruit sweetness is generally gone, so only the esters typically remain from the fruit. The sour character from the fruit and wild fermentation could be prominent, but should not be overwhelming. The acidity and tannin from any fruit can both enhance the dryness of the beer, so care must be taken with the balance. The acidity should enhance the perception of the fruit flavor, not detract from it. Wood notes, if present, add flavor but should be balanced.","Variable by base style. Generally a light body, lighter than what might be expected from the base style. Generally moderate to high carbonation; carbonation should balance the base style if one is declared. The presence of tannin from some fruit or wood can provide a slight astringency, enhance the body, or make the beer seem drier than it is.","A wild beer featuring fruit, herbs, spices, or wood based on a style other than lambic. Could be another Classic Style (normally sour or not), or something more generic. These beers may be aged in wood, but any wood character should not be a primary or dominant flavor.","Modern American craft beer interpretations of Belgian wild ales, or experimentations inspired by Belgian wild ales.","Virtually any style of beer. Any combination of Saccharomyces, Brettanomyces, Lactobacillus, Pediococcus, or other similar fermenters. Can also be a blend of styles. While cherries, raspberries, and peaches are most common, other fruits can be used as well. Vegetables with fruit-like characteristics (chile, rhubarb, pumpkin, etc.) may also be used. Wood or barrel aging is very common, but not required.","Like a fruit, herb, spice, or wood beer, but sour and/or funky.","Cascade Bourbonic Plague, Jester King Atrial Rubicite, New Belgium Eric’s Ale, New Glarus Belgian Red, Russian River Supplication, The Lost Abbey Cuvee de Tomme"]
["29A - Fruit Beer",null,null,null,null,null,null,"Vary depending on the underlying base beer, but the fruit will often be reflected in the color","Vary depending on the underlying base beer, but the fruit will often be reflected in the color","Vary depending on the underlying base beer, but the fruit will often be reflected in the color","Vary depending on the underlying base beer, but the fruit will often be reflected in the color","Vary depending on the underlying base beer, but the fruit will often be reflected in the color","Vary depending on the underlying base beer, but the fruit will often be reflected in the color","Vary depending on the underlying base beer, but the fruit will often be reflected in the color","Vary depending on the underlying base beer, but the fruit will often be reflected in the color","Vary depending on the underlying base beer, but the fruit will often be reflected in the color","Vary depending on the underlying base beer, but the fruit will often be reflected in the color","29A","Fruit Beer",null,null,{"$f":"VLOOKUP(A105,Feuil2!$A$1:$H$74,2,FALSE)","v":{"$error":"#N/A"}},{"$f":"VLOOKUP(A105,Feuil2!$A$1:$H$74,3,FALSE)","v":{"$error":"#N/A"}},{"$f":"VLOOKUP(A105,Feuil2!$A$1:$H$74,4,FALSE)","v":{"$error":"#N/A"}},{"$f":"VLOOKUP(A105,Feuil2!$A$1:$H$74,5,FALSE)","v":{"$error":"#N/A"}},{"$f":"VLOOKUP(A105,Feuil2!$A$1:$H$74,6,FALSE)","v":{"$error":"#N/A"}},{"$f":"VLOOKUP(A105,Feuil2!$A$1:$H$74,7,FALSE)","v":{"$error":"#N/A"}},{"$f":"VLOOKUP(A105,Feuil2!$A$1:$H$74,8,FALSE)","v":{"$error":"#N/A"}},"Fruit Beer","Specialty Beer","Specialty Beer","Specialty Beer","Vary depending on the underlying base beer, but the fruit will often be reflected in the color","29A - Fruit Beer","Vary depending on the underlying base beer, but the fruit will often be reflected in the color","A harmonious marriage of fruit and beer, but still recognizable as a beer. The fruit character should be evident but in balance with the beer, not so forward as to suggest an artificial product.","The distinctive aromatics associated with the declared fruit should be noticeable in the aroma; however, note that some fruit (e.g., raspberries, cherries) have stronger aromas and are more distinctive than others (e.g., blueberries, strawberries) – allow for a range of fruit character and intensity from subtle to aggressive. The additional aromatics should blend well with whatever aromatics are appropriate for the declared base beer style.","Appearance should be appropriate for the declared base beer and declared fruit. For lighter-colored beers with fruits that exhibit distinctive colors, the color should be noticeable. Note that the color of fruit in beer is often lighter than the flesh of the fruit itself and may take on slightly different shades. Fruit beers may have some haze or be clear, although haze is a generally undesirable. The head may take on some of the color of the fruit.","As with aroma, the distinctive flavor character associated with the declared fruit should be noticeable, and may range in intensity from subtle to aggressive. The balance of fruit with the underlying beer is vital, and the fruit character should not be so artificial and/or inappropriately overpowering as to suggest a ‘fruit juice drink.’ Hop bitterness, flavor, malt flavors, alcohol content, and fermentation by-products, such as esters, should be appropriate to the base beer and be harmonious and balanced with the distinctive fruit flavors present. Remember that fruit generally add flavor not sweetness to fruit beers. The sugar found in fruit is usually fully fermented and contributes to lighter flavors and a drier finish than might be expected for the declared base style. However, residual sweetness is not necessarily a negative characteristic unless it has a raw, unfermented quality.","Mouthfeel may vary depending on the base beer selected and as appropriate to that base beer. Body and carbonation levels should be appropriate to the declared base beer style. Fruit generally adds fermentables that tend to thin out the beer; the resulting beer may seem lighter than expected for the declared base style. Smaller and darker fruit have a tendency to add a tannic depth that should overwhelm the base beer.","Overall balance is the key to presenting a well-made fruit beer. The fruit should complement the original style and not overwhelm it. The key attributes of the underlying style will be different with the addition of fruit; do not expect the base beer to taste the same as the unadulterated version. Judge the beer based on the pleasantness and balance of the resulting combination.",null,null,null,"Bell’s Cherry Stout, Dogfish Head Aprihop, Ebulum Elderberry Black Ale, Founders Rübæus"]
["29B - Fruit and Spice Beer",null,null,null,null,null,null,"Vary depending on the underlying base beer, but the fruit will often be reflected in the color","Vary depending on the underlying base beer, but the fruit will often be reflected in the color","Vary depending on the underlying base beer, but the fruit will often be reflected in the color","Vary depending on the underlying base beer, but the fruit will often be reflected in the color","Vary depending on the underlying base beer, but the fruit will often be reflected in the color","Vary depending on the underlying base beer, but the fruit will often be reflected in the color","Vary depending on the underlying base beer, but the fruit will often be reflected in the color","Vary depending on the underlying base beer, but the fruit will often be reflected in the color","Vary depending on the underlying base beer, but the fruit will often be reflected in the color","Vary depending on the underlying base beer, but the fruit will often be reflected in the color","29B","Fruit and Spice Beer",null,null,{"$f":"VLOOKUP(A106,Feuil2!$A$1:$H$74,2,FALSE)","v":{"$error":"#N/A"}},{"$f":"VLOOKUP(A106,Feuil2!$A$1:$H$74,3,FALSE)","v":{"$error":"#N/A"}},{"$f":"VLOOKUP(A106,Feuil2!$A$1:$H$74,4,FALSE)","v":{"$error":"#N/A"}},{"$f":"VLOOKUP(A106,Feuil2!$A$1:$H$74,5,FALSE)","v":{"$error":"#N/A"}},{"$f":"VLOOKUP(A106,Feuil2!$A$1:$H$74,6,FALSE)","v":{"$error":"#N/A"}},{"$f":"VLOOKUP(A106,Feuil2!$A$1:$H$74,7,FALSE)","v":{"$error":"#N/A"}},{"$f":"VLOOKUP(A106,Feuil2!$A$1:$H$74,8,FALSE)","v":{"$error":"#N/A"}},"Fruit Beer","Specialty Beer","Specialty Beer","Specialty Beer","Vary depending on the underlying base beer, but the fruit will often be reflected in the color","29B - Fruit and Spice Beer","Vary depending on the underlying base beer, but the fruit will often be reflected in the color","A harmonious marriage of fruit, spice, and beer, but still recognizable as a beer. The fruit and spice character should each be evident but in balance with the beer, not so forward as to suggest an artificial product.","The distinctive aromatics associated with the declared fruit and spices should be noticeable in the aroma; however, note that some fruit (e.g., raspberries, cherries) and some spices (e.g., cinnamon, ginger) have stronger aromas and are more distinctive than others (e.g., blueberries, strawberries) – allow for a range of fruit and spice character and intensity from subtle to aggressive. The additional aromatics should blend well with whatever aromatics are appropriate for the declared base beer style. The hop aroma may be absent or balanced, depending on the declared base style.","Appearance should be appropriate for the declared base beer and declared fruit and spices. For lighter-colored beers with fruits or spices that exhibit distinctive colors, the color should be noticeable. Note that the color of fruit in beer is often lighter than the flesh of the fruit itself and may take on slightly different shades. May have some haze or be clear, although haze is a generally undesirable. The head may take on some of the color of the fruit or spice.","As with aroma, the distinctive flavor character associated with the declared fruits and spices should be noticeable, and may range in intensity from subtle to aggressive. The balance of fruit and spices with the underlying beer is vital, and the fruit character should not be so artificial and/or inappropriately overpowering as to suggest a spiced fruit juice drink. Hop bitterness, flavor, malt flavors, alcohol content, and fermentation by-products, such as esters, should be appropriate to the base beer and be harmonious and balanced with the distinctive fruit and spice flavors present. Remember that fruit generally add flavor not sweetness. The sugar found in fruit is usually fully fermented and contributes to lighter flavors and a drier finish than might be expected for the declared base style. However, residual sweetness is not necessarily a negative characteristic unless it has a raw, unfermented quality. Some SHV(s) are inherently bitter and may result in a beer more bitter than the declared base style.","Mouthfeel may vary depending on the base beer selected and as appropriate to that base beer. Body and carbonation levels should be appropriate to the declared base beer style. Fruit generally adds fermentables that tend to thin out the beer; the resulting beer may seem lighter than expected for the declared base style. Some SHV(s) may add additional body, although fermentable additions may thin out the beer. Some SHV(s) may add a bit of astringency, although a “raw” spice character is undesirable.","Overall balance is the key to presenting a well-made fruit and spice beer. The fruit and spice should each complement the original style and not overwhelm it. The key attributes of the underlying style will be different with the addition of fruit and spice; do not expect the base beer to taste the same as the unadulterated version. Judge the beer based on the pleasantness and balance of the resulting combination. The brewer should recognize that some combinations of base beer styles and fruits/spices work well together while others do not make for harmonious combinations. Whenever fruits, spices, herbs or vegetables are declared, each should be noticeable and distinctive in its own way (although not necessarily individually identifiable; balanced with the other ingredients is still critical) – in other words, the beer should read as a spiced fruit beer but without having to tell that specific fruits and spices are present (even if declared)."]
["29C - Specialty Fruit Beer",null,null,null,null,null,null,"Vary depending on the underlying base beer, but the fruit will often be reflected in the color","Vary depending on the underlying base beer, but the fruit will often be reflected in the color","Vary depending on the underlying base beer, but the fruit will often be reflected in the color","Vary depending on the underlying base beer, but the fruit will often be reflected in the color","Vary depending on the underlying base beer, but the fruit will often be reflected in the color","Vary depending on the underlying base beer, but the fruit will often be reflected in the color","Vary depending on the underlying base beer, but the fruit will often be reflected in the color","Vary depending on the underlying base beer, but the fruit will often be reflected in the color","Vary depending on the underlying base beer, but the fruit will often be reflected in the color","Vary depending on the underlying base beer, but the fruit will often be reflected in the color","29C","Specialty Fruit Beer",null,null,{"$f":"VLOOKUP(A107,Feuil2!$A$1:$H$74,2,FALSE)","v":{"$error":"#N/A"}},{"$f":"VLOOKUP(A107,Feuil2!$A$1:$H$74,3,FALSE)","v":{"$error":"#N/A"}},{"$f":"VLOOKUP(A107,Feuil2!$A$1:$H$74,4,FALSE)","v":{"$error":"#N/A"}},{"$f":"VLOOKUP(A107,Feuil2!$A$1:$H$74,5,FALSE)","v":{"$error":"#N/A"}},{"$f":"VLOOKUP(A107,Feuil2!$A$1:$H$74,6,FALSE)","v":{"$error":"#N/A"}},{"$f":"VLOOKUP(A107,Feuil2!$A$1:$H$74,7,FALSE)","v":{"$error":"#N/A"}},{"$f":"VLOOKUP(A107,Feuil2!$A$1:$H$74,8,FALSE)","v":{"$error":"#N/A"}},"Fruit Beer","Specialty Beer","Specialty Beer","Specialty Beer","Vary depending on the underlying base beer, but the fruit will often be reflected in the color","29C - Specialty Fruit Beer","Vary depending on the underlying base beer, but the fruit will often be reflected in the color","A harmonious marriage of fruit, sugar, and beer, but still recognizable as a beer. The fruit and sugar character should both be evident but in balance with the beer, not so forward as to suggest an artificial product.","Same as fruit beer, except that some additional fermentables (honey, molasses, etc.) may add an aroma component. Whatever additional aroma component is present should be in balance with the fruit and the beer components, and be a pleasant combination.","Same as fruit beer.","Same as fruit beer, except that some additional fermentables (honey, molasses, etc.) may add a flavor component. Whatever additional flavor component is present should be in balance with the fruit and the beer components, and be a pleasant combination. Added sugars should not have a raw, unfermented flavor. Some added sugars will have unfermentable elements that may provide a fuller finish; fully fermentable sugars may thin out the finish.","Same as fruit beer, although depending on the type of sugar added, could increase or decrease the body.","If the additional fermentables or processes do not add a distinguishable character to the beer, enter it as a normal 29A Fruit Beer and omit a description of the extra ingredients or processes.",null,null,null,"New Planet Raspberry Ale","A Specialty Fruit Beer is a fruit beer with some additional ingredients or processes, such as fermentable sugars (honey, brown sugar, invert sugar, etc.) added."]
["30A - Spice, Herb, or Vegetable Beer",null,null,null,null,null,null,"Vary depending on the underlying base beer","Vary depending on the underlying base beer","Vary depending on the underlying base beer","Vary depending on the underlying base beer","Vary depending on the underlying base beer","Vary depending on the underlying base beer","Vary depending on the underlying base beer","Vary depending on the underlying base beer","Vary depending on the underlying base beer","Vary depending on the underlying base beer","30A","Spice, Herb, or Vegetable Beer",null,null,{"$f":"VLOOKUP(A108,Feuil2!$A$1:$H$74,2,FALSE)","v":{"$error":"#N/A"}},{"$f":"VLOOKUP(A108,Feuil2!$A$1:$H$74,3,FALSE)","v":{"$error":"#N/A"}},{"$f":"VLOOKUP(A108,Feuil2!$A$1:$H$74,4,FALSE)","v":{"$error":"#N/A"}},{"$f":"VLOOKUP(A108,Feuil2!$A$1:$H$74,5,FALSE)","v":{"$error":"#N/A"}},{"$f":"VLOOKUP(A108,Feuil2!$A$1:$H$74,6,FALSE)","v":{"$error":"#N/A"}},{"$f":"VLOOKUP(A108,Feuil2!$A$1:$H$74,7,FALSE)","v":{"$error":"#N/A"}},{"$f":"VLOOKUP(A108,Feuil2!$A$1:$H$74,8,FALSE)","v":{"$error":"#N/A"}},"Spiced Beer","Specialty Beer","Specialty Beer","Specialty Beer","Vary depending on the underlying base beer","30A - Spice, Herb, or Vegetable Beer","Vary depending on the underlying base beer","A harmonious marriage of SHV and beer, but still recognizable as a beer. The SHV character should be evident but in balance with the beer, not so forward as to suggest an artificial product. ","The character of the particular spices, herbs and/or vegetables (SHV) should be noticeable in the aroma; however, note that some SHV (e.g., ginger, cinnamon) have stronger aromas and are more distinctive than others (e.g., some vegetables) – allow for a range of SHV character and intensity from subtle to aggressive. The individual character of each SHV(s) may not always be identifiable when used in combination. Hop aroma may be absent or balanced with SHV, depending on the style. The SHV(s) should add an extra complexity to the beer, but not be so prominent as to unbalance the resulting presentation.","Appearance should be appropriate to the declared base beer and declared special ingredients. For lighter-colored beers with spices, herbs or vegetables that exhibit distinctive colors, the colors may be noticeable in the beer and possibly the head. May have some haze or be clear. Head formation may be adversely affected by some ingredients, such as chocolate.","As with aroma, the distinctive flavor character associated with the particular SHV(s) should be noticeable, and may range in intensity from subtle to aggressive. The individual character of each SHV(s) may not always be identifiable when used in combination. The balance of SHV with the underlying beer is vital, and the SHV character should not be so artificial and/or overpowering as to overwhelm the beer. Hop bitterness, flavor, malt flavors, alcohol content, and fermentation by-products, such as esters, should be appropriate to the base beer and be harmonious and balanced with the distinctive SHV flavors present. Some SHV(s) are inherently bitter and may result in a beer more bitter than the declared base style.","Mouthfeel may vary depending on the base beer selected and as appropriate to that base beer. Body and carbonation levels should be appropriate to the base beer style being presented. Some SHV(s) may add additional body, although fermentable additions may thin out the beer. Some SHV(s) may add a bit of astringency, although a “raw” spice character is undesirable.","Overall balance is the key to presenting a well-made spice, herb or vegetable (SHV) beer. The SHV(s) should complement the original style and not overwhelm it. The key attributes of the declared base style will be different with the addition of spices, herbs and/or vegetables; do not expect the base beer to taste the same as the unadulterated version. Judge the beer based on the pleasantness and balance of the resulting combination. The individual character of each SHV may not always be individually identifiable when used in combination.",null,null,null,"Alesmith Speedway Stout, Bell’s Java Stout, Elysian Avatar Jasmine IPA, Founders Breakfast Stout, Rogue Chipotle Ale, Traquair Jacobite Ale, Young’s Double Chocolate Stout,"]
["30B - Autumn Seasonal Beer",null,null,null,null,null,null,"Vary depending on the underlying base beer. ABV is generally above 5%, and most examples are somewhat amber-copper in color","Vary depending on the underlying base beer. ABV is generally above 5%, and most examples are somewhat amber-copper in color","Vary depending on the underlying base beer. ABV is generally above 5%, and most examples are somewhat amber-copper in color","Vary depending on the underlying base beer. ABV is generally above 5%, and most examples are somewhat amber-copper in color","Vary depending on the underlying base beer. ABV is generally above 5%, and most examples are somewhat amber-copper in color","Vary depending on the underlying base beer. ABV is generally above 5%, and most examples are somewhat amber-copper in color","Vary depending on the underlying base beer. ABV is generally above 5%, and most examples are somewhat amber-copper in color","Vary depending on the underlying base beer. ABV is generally above 5%, and most examples are somewhat amber-copper in color","Vary depending on the underlying base beer. ABV is generally above 5%, and most examples are somewhat amber-copper in color","Vary depending on the underlying base beer. ABV is generally above 5%, and most examples are somewhat amber-copper in color","30B","Autumn Seasonal Beer",null,null,{"$f":"VLOOKUP(A109,Feuil2!$A$1:$H$74,2,FALSE)","v":{"$error":"#N/A"}},{"$f":"VLOOKUP(A109,Feuil2!$A$1:$H$74,3,FALSE)","v":{"$error":"#N/A"}},{"$f":"VLOOKUP(A109,Feuil2!$A$1:$H$74,4,FALSE)","v":{"$error":"#N/A"}},{"$f":"VLOOKUP(A109,Feuil2!$A$1:$H$74,5,FALSE)","v":{"$error":"#N/A"}},{"$f":"VLOOKUP(A109,Feuil2!$A$1:$H$74,6,FALSE)","v":{"$error":"#N/A"}},{"$f":"VLOOKUP(A109,Feuil2!$A$1:$H$74,7,FALSE)","v":{"$error":"#N/A"}},{"$f":"VLOOKUP(A109,Feuil2!$A$1:$H$74,8,FALSE)","v":{"$error":"#N/A"}},"Spiced Beer","Specialty Beer","Specialty Beer","Specialty Beer","Vary depending on the underlying base beer. ABV is generally above 5%, and most examples are somewhat amber-copper in color","30B - Autumn Seasonal Beer","Vary depending on the underlying base beer. ABV is generally above 5%, and most examples are somewhat amber-copper in color","An amber to copper, spiced beer that often has a moderately rich body and slightly warming finish suggesting a good accompaniment for the cool fall season, and often evocative of Thanksgiving traditions.","A wide range of aromatics is possible, although many examples are reminiscent of pumpkin pie, candied yams, or similar harvest or (US) Thanksgiving themed dishes. Any combination of aromatics that suggests the fall season is welcome. The base beer style often has a malty profile that supports the balanced presentation of the aromatics from spices and possibly other special ingredients. Additional fermentables (e.g., brown sugar, honey, molasses, maple syrup, etc.) may lend their own unique aromatics. Hop aromatics are often absent, subdued, or slightly spicy. Alcohol aromatics may be found in some examples, but this character should be restrained. The overall aroma should be balanced and harmonious, and is often fairly complex and inviting.","Generally medium amber to coppery-brown (lighter versions are more common). Usually clear, although darker versions may be virtually opaque. Some chill haze is acceptable. Generally has a well-formed head that is often off-white to tan. Some versions with squashes will take on an unusual hue for beer, with orange-like hints.","Many interpretations are possible; allow for brewer creativity as long as the resulting product is balanced and provides some spice (and optionally, sugar and vegetable) presentation. Spices associated with the fall season are typical (as mentioned in the Aroma section). The spices and optional fermentables should be supportive and blend well with the base beer style. Rich, malty and/or sweet malt-based flavors are common, and may include caramel, toasty, biscuity, or nutty flavors (toasted bread crust or cooked pie crust flavors are welcome). May include distinctive flavors from specific fermentables (molasses, honey, brown sugar, etc.), although these elements are not required. Flavor derived from squash-based vegetables are often elusive. The wide range of special ingredients should be supportive and balanced, not so prominent as to overshadow the base beer. Bitterness and hop flavor are generally restrained so as to not interfere with the spices and special ingredients. Generally finishes rather full and satisfying, and often has some alcohol flavor. Roasted malt characteristics are typically absent.","A wide range of interpretations is possible. Body is generally medium to full, and a certain malty and/or vegetable-based chewiness is often present. Moderately low to moderately high carbonation is typical. Many examples will show some well-aged, warming alcohol content, but without being overly hot. The beers do not have to be overly strong to show some warming effects.","Overall balance is the key to presenting a well-made Autumn Seasonal beer. The special ingredients should complement the base beer and not overwhelm it. The brewer should recognize that some combinations of base beer styles and special ingredients work well together while others do not make for harmonious combinations. If the base beer is a classic style, the original style should come through in aroma and flavor. Whenever spices, herbs or additional fermentables are declared, each should be noticeable and distinctive in its own way (although not necessarily individually identifiable; balanced with the other ingredients is still critical) – in other words, the beer should read as a spiced beer but without having to tell that specific spices are present (even if declared).",null,"Spices are required, and often include those evocative of the fall or Thanksgiving season (e.g., allspice, nutmeg, cinnamon, cloves, ginger) but any combination is possible and creativity is encouraged. Flavorful adjuncts are often used (e.g., molasses, invert sugar, brown sugar, honey, maple syrup, etc.). Squash-type or gourd-type vegetables (most frequently pumpkin) are often used.",null,"Dogfish Head Punkin Ale, Schlafly Pumpkin Ale, Southampton Pumpkin Ale","Autumn Seasonal Beers are beers that suggest cool weather and the autumn harvest season, and may include pumpkin or other squashes, and the associated spices. See the Introduction to Specialty-Type Beer section for additional comments, particularly on evaluating the balance of added ingredients with the base beer."]
["30C - Winter Seasonal Beer",null,null,null,null,null,null,"Vary depending on the underlying base beer. ABV is generally above 6%, and most examples are somewhat dark in color","Vary depending on the underlying base beer. ABV is generally above 6%, and most examples are somewhat dark in color","Vary depending on the underlying base beer. ABV is generally above 6%, and most examples are somewhat dark in color","Vary depending on the underlying base beer. ABV is generally above 6%, and most examples are somewhat dark in color","Vary depending on the underlying base beer. ABV is generally above 6%, and most examples are somewhat dark in color","Vary depending on the underlying base beer. ABV is generally above 6%, and most examples are somewhat dark in color","Vary depending on the underlying base beer. ABV is generally above 6%, and most examples are somewhat dark in color","Vary depending on the underlying base beer. ABV is generally above 6%, and most examples are somewhat dark in color","Vary depending on the underlying base beer. ABV is generally above 6%, and most examples are somewhat dark in color","Vary depending on the underlying base beer. ABV is generally above 6%, and most examples are somewhat dark in color","30C","Winter Seasonal Beer",null,null,{"$f":"VLOOKUP(A110,Feuil2!$A$1:$H$74,2,FALSE)","v":{"$error":"#N/A"}},{"$f":"VLOOKUP(A110,Feuil2!$A$1:$H$74,3,FALSE)","v":{"$error":"#N/A"}},{"$f":"VLOOKUP(A110,Feuil2!$A$1:$H$74,4,FALSE)","v":{"$error":"#N/A"}},{"$f":"VLOOKUP(A110,Feuil2!$A$1:$H$74,5,FALSE)","v":{"$error":"#N/A"}},{"$f":"VLOOKUP(A110,Feuil2!$A$1:$H$74,6,FALSE)","v":{"$error":"#N/A"}},{"$f":"VLOOKUP(A110,Feuil2!$A$1:$H$74,7,FALSE)","v":{"$error":"#N/A"}},{"$f":"VLOOKUP(A110,Feuil2!$A$1:$H$74,8,FALSE)","v":{"$error":"#N/A"}},"Spiced Beer","Specialty Beer","Specialty Beer","Specialty Beer","Vary depending on the underlying base beer. ABV is generally above 6%, and most examples are somewhat dark in color","30C - Winter Seasonal Beer","Vary depending on the underlying base beer. ABV is generally above 6%, and most examples are somewhat dark in color","A stronger, darker, spiced beer that often has a rich body and warming finish suggesting a good accompaniment for the cold winter season.","A wide range of aromatics is possible, although many examples are reminiscent of Christmas cookies, gingerbread, English-type Christmas pudding, evergreen trees, or mulling spices. Any combination of aromatics that suggests the holiday season is welcome. The base beer style often has a malty profile that supports the balanced presentation of the aromatics from spices and possibly other special ingredients. Additional fermentables (e.g., honey, molasses, maple syrup, etc.) may lend their own unique aromatics. Hop aromatics are often absent, subdued, or slightly spicy. Some fruit character (often of dried citrus peel, or dried fruit such as raisins or plums) is optional but acceptable. Alcohol aromatics may be found in some examples, but this character should be restrained. The overall aroma should be balanced and harmonious, and is often fairly complex and inviting.","Generally medium amber to very dark brown (darker versions are more common). Usually clear, although darker versions may be virtually opaque. Some chill haze is acceptable. Generally has a well-formed head that is often off-white to tan.","Many interpretations are possible; allow for brewer creativity as long as the resulting product is balanced and provides some spice presentation. Spices associated with the holiday season are typical (as mentioned in the Aroma section). The spices and optional fermentables should be supportive and blend well with the base beer style. Rich, malty and/or sweet malt-based flavors are common, and may include caramel, toast, nutty, or chocolate flavors. May include some dried fruit or dried fruit peel flavors such as raisin, plum, fig, orange peel or lemon peel. May include distinctive flavors from specific fermentables (molasses, honey, brown sugar, etc.), although these elements are not required. A light evergreen tree character is optional but found in some examples. The wide range of special ingredients should be supportive and balanced, not so prominent as to overshadow the base beer. Bitterness and hop flavor are generally restrained so as to not interfere with the spices and special ingredients. Generally finishes rather full and satisfying, and often has some alcohol flavor. Roasted malt characteristics are rare, and not usually stronger than chocolate.","A wide range of interpretations is possible. Body is generally medium to full, and a certain malty chewiness is often present. Moderately low to moderately high carbonation is typical. Many examples will show some well-aged, warming alcohol content, but without being overly hot. The beers do not have to be overly strong to show some warming effects.","Overall balance is the key to presenting a well-made Winter Seasonal Beer. The special ingredients should complement the base beer and not overwhelm it. The brewer should recognize that some combinations of base beer styles and special ingredients work well together while others do not make for harmonious combinations. If the base beer is a classic style, the original style should come through in aroma and flavor. Whenever spices, herbs or additional fermentables are declared, each should be noticeable and distinctive in its own way (although not necessarily individually identifiable; balanced with the other ingredients is still critical). Whenever spices, herbs or additional fermentables are declared, each should be noticeable and distinctive in its own way (although not necessarily individually identifiable; balanced with the other ingredients is still critical) – in other words, the beer should read as a spiced beer but without having to tell that specific spices are present (even if declared).","Throughout history, beer of a somewhat higher alcohol content and richness has been enjoyed during the winter holidays, when old friends get together to enjoy the season. Many breweries produce unique seasonal offerings that may be darker, stronger, spiced, or otherwise more characterful than their normal beers. Spiced versions are an American or Belgian tradition, since English or German breweries traditionally do not use spices in their beer.","Generally ales, although some dark strong lagers exist. Spices are required, and often include those evocative of the Christmas season (e.g., allspice, nutmeg, cinnamon, cloves, ginger) but any combination is possible and creativity is encouraged. Fruit peel (e.g., oranges, lemon) may be used, as may subtle additions of other fruits. Flavorful adjuncts are often used (e.g., molasses, treacle, invert sugar, brown sugar, honey, maple syrup, etc.).",null,"Anchor Our Special Ale, Goose Island Christmas Ale, Great Lakes Christmas Ale, Harpoon Winter Warmer, Lakefront Holiday Spice Lager Beer, Weyerbacher Winter Ale","Winter Seasonal Beers are beers that suggest cold weather and the Christmas holiday season, and may include holiday spices, specialty sugars, and other products that are reminiscent of mulling spices or Christmas holiday desserts. See the Introduction to Specialty-Type Beer section for additional comments, particularly on evaluating the balance of added ingredients with the base beer."]
["31A - Alternative Grain Beer",null,null,null,null,null,null,"Vary depending on the underlying base beer","Vary depending on the underlying base beer","Vary depending on the underlying base beer","Vary depending on the underlying base beer","Vary depending on the underlying base beer","Vary depending on the underlying base beer","Vary depending on the underlying base beer","Vary depending on the underlying base beer","Vary depending on the underlying base beer","Vary depending on the underlying base beer","31A","Alternative Grain Beer",null,null,{"$f":"VLOOKUP(A111,Feuil2!$A$1:$H$74,2,FALSE)","v":{"$error":"#N/A"}},{"$f":"VLOOKUP(A111,Feuil2!$A$1:$H$74,3,FALSE)","v":{"$error":"#N/A"}},{"$f":"VLOOKUP(A111,Feuil2!$A$1:$H$74,4,FALSE)","v":{"$error":"#N/A"}},{"$f":"VLOOKUP(A111,Feuil2!$A$1:$H$74,5,FALSE)","v":{"$error":"#N/A"}},{"$f":"VLOOKUP(A111,Feuil2!$A$1:$H$74,6,FALSE)","v":{"$error":"#N/A"}},{"$f":"VLOOKUP(A111,Feuil2!$A$1:$H$74,7,FALSE)","v":{"$error":"#N/A"}},{"$f":"VLOOKUP(A111,Feuil2!$A$1:$H$74,8,FALSE)","v":{"$error":"#N/A"}},"Alternative Fermentables Beer","Specialty Beer","Specialty Beer","Specialty Beer","Vary depending on the underlying base beer","31A - Alternative Grain Beer","Vary depending on the underlying base beer","A base beer enhanced by or featuring the character of additional grain or grains. The specific character depends greatly on the character of the added grains.","Same as base beer style. The added grain will lend a particular character, although with some grains the beer will simply seem a bit more grainy or nutty. The alternative grain should provide the major aroma profile for this beer.","Same as base beer style, although some additional haze may be noticeable.","Same as base beer style. The additional grain should be noticeable in flavor, although it may not be necessarily identifiable. However, the alternative grain should provide the major flavor profile for this beer. Different grains have different characters; the additional grain should enhance the flavor of the base beer. Many will add an additional grainy, bready, or nutty flavor.","Same as the base beer, although many additional grains will tend to increase the body (oats, rye) and increase the viscosity, while some may decrease the body (GF grains) resulting in thinness. ","If the alternative grain does not provide a noticeable distinguishable character to the beer, enter it as the base style. This style should not be used for styles where the alternative grain is fundamental to the style definition (e.g., Rye IPA, Oatmeal Stout, Rice- or Corn-based International Lager). Note that sake is not beer, and is not intended for this category.",null,null,null,"Green’s Indian Pale Ale, Lakefront New Grist, New Planet Pale Ale","An Alternative Fermentables Beer is a standard beer (Classic Style or not) with additional or non-standard brewing grains (e.g., rye, oats, buckwheat, spelt, millet, sorghum, rice, etc.) added or used exclusively. Gluten-free (GF) beers made from completely gluten-free ingredients may be entered here, while GF beers using process-based gluten removal should be entered in their respective base style categories."]
["31B - Alternative Sugar Beer",null,null,null,null,null,null,"Vary depending on the underlying base beer","Vary depending on the underlying base beer","Vary depending on the underlying base beer","Vary depending on the underlying base beer","Vary depending on the underlying base beer","Vary depending on the underlying base beer","Vary depending on the underlying base beer","Vary depending on the underlying base beer","Vary depending on the underlying base beer","Vary depending on the underlying base beer","31B","Alternative Sugar Beer",null,null,{"$f":"VLOOKUP(A112,Feuil2!$A$1:$H$74,2,FALSE)","v":{"$error":"#N/A"}},{"$f":"VLOOKUP(A112,Feuil2!$A$1:$H$74,3,FALSE)","v":{"$error":"#N/A"}},{"$f":"VLOOKUP(A112,Feuil2!$A$1:$H$74,4,FALSE)","v":{"$error":"#N/A"}},{"$f":"VLOOKUP(A112,Feuil2!$A$1:$H$74,5,FALSE)","v":{"$error":"#N/A"}},{"$f":"VLOOKUP(A112,Feuil2!$A$1:$H$74,6,FALSE)","v":{"$error":"#N/A"}},{"$f":"VLOOKUP(A112,Feuil2!$A$1:$H$74,7,FALSE)","v":{"$error":"#N/A"}},{"$f":"VLOOKUP(A112,Feuil2!$A$1:$H$74,8,FALSE)","v":{"$error":"#N/A"}},"Alternative Fermentables Beer","Specialty Beer","Specialty Beer","Specialty Beer","Vary depending on the underlying base beer","31B - Alternative Sugar Beer","Vary depending on the underlying base beer","A harmonious marriage of sugar and beer, but still recognizable as a beer. The sugar character should both be evident but in balance with the beer, not so forward as to suggest an artificial product.","Same as the base beer, except that some additional fermentables (honey, molasses, etc.) may add an aroma component. Whatever additional aroma component is present should be in balance with the beer components, and be a pleasant combination.","Same as the base beer, although some sugars will bring additional colors.","Same as the base beer, except that some additional fermentables (honey, molasses, etc.) may add a flavor component. Whatever additional flavor component is present should be in balance with the beer components, and be a pleasant combination. Added sugars should not have a raw, unfermented flavor. Some added sugars will have unfermentable elements that may provide a fuller finish; fully fermentable sugars may thin out the finish.","Same as the base beer, although depending on the type of sugar added, could increase or decrease the body.","If the additional fermentables do not add a distinguishable character to the beer, enter it in the base style category. A honey-based beer should not have so much honey that it reads more like a mead with beer (i.e., a braggot) than a honey beer. This style should not be used for styles where the alternative sugar is fundamental to the style definition, or where a small amount of neutral-flavored sugar is used simply to increase gravity, increase attenuation, or lighten flavor or body; those beers should be entered as the normal base style.",null,null,null,"Bell’s Hopslam, Fullers Honey Dew, Lagunitas Brown Shugga’","An Alternative Fermentables Beer is a standard beer (Classic Style or not) with additional fermentable sugars (e.g., honey, brown sugar, invert sugar, molasses, treacle, maple syrup, sorghum, etc.) added."]
["32A - Classic Style Smoked Beer",null,null,null,null,null,null,"Varies with the base beer style","Varies with the base beer style","Varies with the base beer style","Varies with the base beer style","Varies with the base beer style","Varies with the base beer style","Varies with the base beer style","Varies with the base beer style","Varies with the base beer style","Varies with the base beer style","32A","Classic Style Smoked Beer",null,null,{"$f":"VLOOKUP(A113,Feuil2!$A$1:$H$74,2,FALSE)","v":{"$error":"#N/A"}},{"$f":"VLOOKUP(A113,Feuil2!$A$1:$H$74,3,FALSE)","v":{"$error":"#N/A"}},{"$f":"VLOOKUP(A113,Feuil2!$A$1:$H$74,4,FALSE)","v":{"$error":"#N/A"}},{"$f":"VLOOKUP(A113,Feuil2!$A$1:$H$74,5,FALSE)","v":{"$error":"#N/A"}},{"$f":"VLOOKUP(A113,Feuil2!$A$1:$H$74,6,FALSE)","v":{"$error":"#N/A"}},{"$f":"VLOOKUP(A113,Feuil2!$A$1:$H$74,7,FALSE)","v":{"$error":"#N/A"}},{"$f":"VLOOKUP(A113,Feuil2!$A$1:$H$74,8,FALSE)","v":{"$error":"#N/A"}},"Smoked Beer","Specialty Beer","Specialty Beer","Specialty Beer","Varies with the base beer style","32A - Classic Style Smoked Beer","Varies with the base beer style","A smoke-enhanced beer showing good balance between the smoke and beer character, while remaining pleasant to drink. Balance in the use of smoke, hops and malt character is exhibited by the better examples.","The aroma should be a pleasant balance between the expected aroma of the base beer and the smokiness imparted by the use of smoked malts. The intensity and character of the smoke and base beer style can vary, with either being prominent in the balance. Smokiness may vary from low to assertive; however, balance in the overall presentation is the key to well-made examples. The quality and secondary characteristics of the smoke are reflective of the source of the smoke (e.g., alder, oak, beechwood). Sharp, phenolic, harsh, rubbery, or burnt smoke-derived aromatics are inappropriate.","Variable. The appearance should reflect the base beer style, although the color of the beer is often a bit darker than the plain base style.","As with aroma, there should be a balance between smokiness and the expected flavor characteristics of the base beer style. Smokiness may vary from low to assertive. Smoky flavors may range from woody to somewhat bacon-like depending on the type of malts used. The balance of underlying beer characteristics and smoke can vary, although the resulting blend should be somewhat balanced and enjoyable. Smoke can add some dryness to the finish. Harsh, bitter, burnt, charred, rubbery, sulfury, medicinal, or phenolic smoky characteristics are generally inappropriate (although some of these characteristics may be present in some base styles; however, the smoked malt shouldn’t contribute these flavors).","Varies with the base beer style. Significant astringent, phenolic smoke-derived harshness is inappropriate.","This style is for any beer that exhibits smoke as a principal flavor and aroma characteristic other than the Bamberg-style Rauchbier (i.e., beechwood-smoked Märzen), which has its own style. Any style of beer can be smoked; the goal is to reach a pleasant balance between the smoke character and the base beer style. Entries should be judged on how well that style is represented, and how well it is balanced with the smoke character. Entries with a specific type or types of smoke cited will be judged on how well that type of smoke is recognizable and marries with the base style. Judges should evaluate the beers mostly on the overall balance, and how well the smoke character enhances the base beer.","The process of using smoked malts has been adapted by craft brewers to many styles. German brewers have traditionally used smoked malts in bock, doppelbock, weissbier, dunkel, schwarzbier, helles, Pils, and other specialty styles.","Different materials used to smoke malt result in unique flavor and aroma characteristics. Beechwood, or other hardwood (oak, maple, mesquite, alder, pecan, apple, cherry, other fruitwoods) smoked malts may be used. The various woods may remind one of certain smoked products due to their food association (e.g., hickory with ribs, maple with bacon or sausage, and alder with salmon). Evergreen wood should never be used since it adds a medicinal, piney flavor to the malt. Noticeable peat-smoked malt is universally undesirable due to its sharp, piercing phenolics and dirt-like earthiness. The remaining ingredients vary with the base style. If smoked malts are combined with other unusual ingredients (fruits, vegetables, spices, honey, etc.) in noticeable quantities, the resulting beer should be entered in the Specialty Smoked Beer.",null,"Alaskan Smoked Porter, Schlenkerla Weizen Rauchbier and Ur-Bock Rauchbier, Spezial Lagerbier, Weissbier and Bockbier, Stone Smoked Porter"]
["32B - Specialty Smoked Beer",null,null,null,null,null,null,"Varies with the base beer style","Varies with the base beer style","Varies with the base beer style","Varies with the base beer style","Varies with the base beer style","Varies with the base beer style","Varies with the base beer style","Varies with the base beer style","Varies with the base beer style","Varies with the base beer style","32B","Specialty Smoked Beer",null,null,{"$f":"VLOOKUP(A114,Feuil2!$A$1:$H$74,2,FALSE)","v":{"$error":"#N/A"}},{"$f":"VLOOKUP(A114,Feuil2!$A$1:$H$74,3,FALSE)","v":{"$error":"#N/A"}},{"$f":"VLOOKUP(A114,Feuil2!$A$1:$H$74,4,FALSE)","v":{"$error":"#N/A"}},{"$f":"VLOOKUP(A114,Feuil2!$A$1:$H$74,5,FALSE)","v":{"$error":"#N/A"}},{"$f":"VLOOKUP(A114,Feuil2!$A$1:$H$74,6,FALSE)","v":{"$error":"#N/A"}},{"$f":"VLOOKUP(A114,Feuil2!$A$1:$H$74,7,FALSE)","v":{"$error":"#N/A"}},{"$f":"VLOOKUP(A114,Feuil2!$A$1:$H$74,8,FALSE)","v":{"$error":"#N/A"}},"Smoked Beer","Specialty Beer","Specialty Beer","Specialty Beer","Varies with the base beer style","32B - Specialty Smoked Beer","Varies with the base beer style","A smoke-enhanced beer showing good balance between the smoke, the beer character, and the added ingredients, while remaining pleasant to drink. Balance in the use of smoke, hops and malt character is exhibited by the better examples.","The aroma should be a pleasant balance between the expected aroma of the base beer, the smokiness imparted by the use of smoked malts, and any additional ingredients. The intensity and character of the smoke, base beer style, and additional ingredients can vary, with any being more prominent in the balance. Smokiness may vary from low to assertive; however, balance in the overall presentation is the key to well-made examples. The quality and secondary characteristics of the smoke are reflective of the source of the smoke (e.g., alder, oak, beechwood). Sharp, phenolic, harsh, rubbery, or burnt smoke-derived aromatics are inappropriate.","Variable. The appearance should reflect the base beer style, although the color of the beer is often a bit darker than the plain base style. The use of certain fruits and spices may affect the color and hue of the beer as well.","As with aroma, there should be a balance between smokiness, the expected flavor characteristics of the base beer style, and the additional ingredients. Smokiness may vary from low to assertive. Smoky flavors may range from woody to somewhat bacon-like depending on the type of malts used. The balance of underlying beer characteristics and smoke can vary, although the resulting blend should be somewhat balanced and enjoyable. Smoke can add some dryness to the finish. Harsh, bitter, burnt, charred, rubbery, sulfury, medicinal, or phenolic smoky characteristics are generally inappropriate (although some of these characteristics may be present in some base styles; however, the smoked malt shouldn’t contribute these flavors).","Varies with the base beer style. Significant astringent, phenolic smoke-derived harshness is inappropriate.","Any style of beer can be smoked; the goal is to reach a pleasant balance between the smoke character and the base beer style. Entries should be judged on how well that style is represented, and how well it is balanced with the smoke character. Entries with a specific type or types of smoke cited will be judged on how well that type of smoke is recognizable and marries with the base style and added ingredients. Judges should evaluate the beers mostly on the overall balance, and how well the smoke character and added ingredients enhances the base beer.",null,"Different materials used to smoke malt result in unique flavor and aroma characteristics. Beechwood, or other hardwood (oak, maple, mesquite, alder, pecan, apple, cherry, other fruitwoods) smoked malts may be used. The various woods may remind one of certain smoked products due to their food association (e.g., hickory with ribs, maple with bacon or sausage, and alder with salmon). Evergreen wood should never be used since it adds a medicinal, piney flavor to the malt. Noticeable peat-smoked malt is universally undesirable due to its sharp, piercing phenolics and dirt-like earthiness. The beer ingredients vary with the base style. Other unusual ingredients (fruits, vegetables, spices, honey, etc.) used in noticeable quantities.",null,null,"A Specialty Smoked Beer is either a smoked beer based on something other than a Classic Style, or any type of smoked beer with additional ingredients (fruits, vegetables, spices) or processes employed that transform the beer into something more unique."]
["33A - Wood-Aged Beer",null,null,null,null,null,null,"Varies with base style","Varies with base style","Varies with base style, typically above-average","Varies with base style, typically above-average","Varies with base style, often darker than the unadulterated base style","Varies with base style, often darker than the unadulterated base style","Varies with base style, typically above-average ","Varies with base style, typically above-average ","Varies with base style","Varies with base style","33A","Wood-Aged Beer",null,null,{"$f":"VLOOKUP(A115,Feuil2!$A$1:$H$74,2,FALSE)","v":{"$error":"#N/A"}},{"$f":"VLOOKUP(A115,Feuil2!$A$1:$H$74,3,FALSE)","v":{"$error":"#N/A"}},{"$f":"VLOOKUP(A115,Feuil2!$A$1:$H$74,4,FALSE)","v":{"$error":"#N/A"}},{"$f":"VLOOKUP(A115,Feuil2!$A$1:$H$74,5,FALSE)","v":{"$error":"#N/A"}},{"$f":"VLOOKUP(A115,Feuil2!$A$1:$H$74,6,FALSE)","v":{"$error":"#N/A"}},{"$f":"VLOOKUP(A115,Feuil2!$A$1:$H$74,7,FALSE)","v":{"$error":"#N/A"}},{"$f":"VLOOKUP(A115,Feuil2!$A$1:$H$74,8,FALSE)","v":{"$error":"#N/A"}},"Wood Beer","Specialty Beer","Specialty Beer","Specialty Beer","Varies with base style","33A - Wood-Aged Beer","Varies with base style","A harmonious blend of the base beer style with characteristics from aging in contact with wood. The best examples will be smooth, flavorful, well-balanced and well-aged. ","Varies with base style. A low to moderate wood- or oak-based aroma is usually present. Fresh wood can occasionally impart raw “green” aromatics, although this character should never be too strong. Other optional aromatics include a low to moderate vanilla, caramel, toffee, toast, or cocoa character from any char on the wood. Any alcohol character should be smooth and balanced, not hot. Some background oxidation character is optional, and can take on a pleasant, sherry-like character and not be papery or cardboard-like. Should not have added alcohol character.","Varies with base style. Often darker than the unadulterated base beer style, particularly if toasted/charred barrels are used.","Varies with base style. Wood usually contributes a woody or oaky flavor, which can occasionally take on a raw “green” flavor if new wood is used. Other flavors that may optionally be present include vanilla (from vanillin in the wood); caramel, butterscotch, toasted bread or almonds (from toasted wood); and coffee, chocolate, cocoa (from charred wood). The wood and/or other cask-derived flavors should be balanced, supportive and noticeable, but should not overpower the base beer style. Some background oxidation character is optional, although this should take on a pleasant, sherry-like character and not be papery or cardboard-like.","Varies with base style. Wood can add tannins to the beer, depending on age of the cask. The tannins can lead to additional astringency (which should never be high), or simply a fuller mouthfeel. Tart or acidic characteristics should be low to none, and never distracting.","The base beer style should be apparent. The wood-based character should be evident, but not so dominant as to unbalance the beer. The intensity of the wood-based flavors is based on the contact time with the wood; the age, condition, and origin and char level of the barrel; and the type of wood. THIS CATEGORY SHOULD NOT BE USED FOR BASE STYLES WHERE WOOD-AGING IS A FUNDAMENTAL REQUIREMENT FOR THE STYLE (e.g., Flanders Red, Lambic, etc.). Beers made using either limited wood aging or products that only provide a subtle background character may be entered in the base beer style categories as long as the wood character isn’t prominently featured.","A traditional production method that is rarely used by major breweries, and usually only with specialty products. More popular with modern American craft breweries looking for new, distinctive products. Oak cask and barrels are traditional, although other woods are becoming more popular.","Varies with base style. Aged in wooden casks or barrels, or using wood-based additives (wood chips, wood staves, oak essence). Fuller-bodied, higher-gravity base styles often are used since they can best stand up to the additional flavors, although experimentation is encouraged.",null,"Bush Prestige, Cigar City Humidor India Pale Ale, Faust Holzfassgereifter Eisbock, Firestone Walker Double Barrel Ale, Great Divide Oak Aged Yeti Imperial Stout, Petrus Aged Pale, Samuel Smith Yorkshire Stingo","This style is intended for beer aged in wood without added alcohol character from previous use of the barrel. Bourbon-barrel or other similar beers should be entered as a Specialty Wood-Aged Beer."]
["33B - Specialty Wood-Aged Beer",null,null,null,null,null,null,"Varies with base style ","Varies with base style ","Varies with base style, typically above-average","Varies with base style, typically above-average","Varies with base style","Varies with base style","Varies with base style, typically above-average","Varies with base style, typically above-average","Varies with base style ","Varies with base style ","33B","Specialty Wood-Aged Beer",null,null,{"$f":"VLOOKUP(A116,Feuil2!$A$1:$H$74,2,FALSE)","v":{"$error":"#N/A"}},{"$f":"VLOOKUP(A116,Feuil2!$A$1:$H$74,3,FALSE)","v":{"$error":"#N/A"}},{"$f":"VLOOKUP(A116,Feuil2!$A$1:$H$74,4,FALSE)","v":{"$error":"#N/A"}},{"$f":"VLOOKUP(A116,Feuil2!$A$1:$H$74,5,FALSE)","v":{"$error":"#N/A"}},{"$f":"VLOOKUP(A116,Feuil2!$A$1:$H$74,6,FALSE)","v":{"$error":"#N/A"}},{"$f":"VLOOKUP(A116,Feuil2!$A$1:$H$74,7,FALSE)","v":{"$error":"#N/A"}},{"$f":"VLOOKUP(A116,Feuil2!$A$1:$H$74,8,FALSE)","v":{"$error":"#N/A"}},"Wood Beer","Specialty Beer","Specialty Beer","Specialty Beer","Varies with base style ","33B - Specialty Wood-Aged Beer","Varies with base style ","A harmonious blend of the base beer style with characteristics from aging in contact with wood (including alcoholic products previously in contact with the wood). The best examples will be smooth, flavorful, well-balanced and well-aged. ","Varies with base style. A low to moderate wood- or oak-based aroma is usually present. Other aromatics often include a low to moderate vanilla, caramel, toffee, toast, or cocoa character, as well as any aromatics associated with alcohol (distilled spirits, wine, etc.) previously stored in the wood. The added alcohol character should be smooth and balanced, not hot. Some background oxidation character is optional, and can take on a pleasant, sherry-like character and not be papery or cardboard-like.","Varies with base style. Often darker than the unadulterated base beer style, particularly if whiskey/bourbon barrels are used. Beers aged in wine barrels or other products with distinctive colors may also impart a color to the finished beer.","Varies with base style. Wood usually contributes a woody or oaky flavor. Other flavors that are typically present include vanilla (from vanillin in the wood); caramel, butterscotch, toasted bread or almonds (from toasted wood); coffee, chocolate, cocoa (from charred wood or bourbon casks); and alcohol flavors from other products previously stored in the wood. The wood and/or other cask-derived flavors should be balanced, supportive and noticeable, but should not overpower the base beer style. Some background oxidation character is optional, although this should take on a pleasant, sherry-like character and not be papery or cardboard-like.","Varies with base style. Wood can add tannins to the beer, depending on age of the cask. The tannins can lead to additional astringency (which should never be high), or simply a fuller mouthfeel. Usually exhibits additional alcohol warming. Higher alcohol levels should not result in “hot” beers; aged, smooth flavors are most desirable. Tart or acidic characteristics should be low to none.","The base beer style should be apparent. The wood-based character should be evident, but not so dominant as to unbalance the beer. The intensity of the wood-based flavors is based on the contact time with the wood; the age, condition, previous usage of the barrel; and the type of wood. Alcoholic products previously stored in the wood should be evident, but should not be so dominant as to unbalance the beer. THIS CATEGORY SHOULD NOT BE USED FOR BASE STYLES WHERE BARREL-AGING IS A FUNDAMENTAL REQUIREMENT FOR THE STYLE (e.g., Flanders Red, Lambic, etc.). Special wood-aged wild ales should be entered in the Wild Specialty style.","A traditional production method that is rarely used by major breweries, and usually only with specialty products. Quite popular with modern American craft breweries looking for new, distinctive products. Oak cask and barrels are traditional, although other woods can be used.","Varies with base style. Aged in wooden casks or barrels previously used to store alcohol (e.g., whiskey, bourbon, port, sherry, Madeira, wine, etc). Fuller-bodied, higher-gravity base styles often are used since they can best stand up to the additional flavors, although experimentation is encouraged.",null,"Founders Kentucky Breakfast Stout, Goose Island Bourbon County Stout, J.W. Lees Harvest Ale in Port, Sherry, Lagavulin Whisky or Calvados Casks, The Lost Abbey Angel’s Share Ale; many microbreweries have specialty beers served only on premises often directly from the cask.","This style is intended for beer aged in wood with added alcohol character from previous use of the barrel. Bourbon-barrel or other similar beers should be entered here."]
["34A - Clone Beer",null,null,null,null,null,null,"Vary depending on the declared beer","Vary depending on the declared beer","Vary depending on the declared beer","Vary depending on the declared beer","Vary depending on the declared beer","Vary depending on the declared beer","Vary depending on the declared beer","Vary depending on the declared beer","Vary depending on the declared beer","Vary depending on the declared beer","34A","Clone Beer",null,null,{"$f":"VLOOKUP(A117,Feuil2!$A$1:$H$74,2,FALSE)","v":{"$error":"#N/A"}},{"$f":"VLOOKUP(A117,Feuil2!$A$1:$H$74,3,FALSE)","v":{"$error":"#N/A"}},{"$f":"VLOOKUP(A117,Feuil2!$A$1:$H$74,4,FALSE)","v":{"$error":"#N/A"}},{"$f":"VLOOKUP(A117,Feuil2!$A$1:$H$74,5,FALSE)","v":{"$error":"#N/A"}},{"$f":"VLOOKUP(A117,Feuil2!$A$1:$H$74,6,FALSE)","v":{"$error":"#N/A"}},{"$f":"VLOOKUP(A117,Feuil2!$A$1:$H$74,7,FALSE)","v":{"$error":"#N/A"}},{"$f":"VLOOKUP(A117,Feuil2!$A$1:$H$74,8,FALSE)","v":{"$error":"#N/A"}},"Specialty Beer","Specialty Beer","Specialty Beer","Specialty Beer","Vary depending on the declared beer","34A - Clone Beer","Vary depending on the declared beer","Based on declared clone beer.","Based on declared clone beer.","Based on declared clone beer.","Based on declared clone beer.","Based on declared clone beer.","Intended as a catch-all location for specific beers that are based on unique commercial examples that don’t fit existing styles.",null,null,null,null,"This style is intended for reproductions of specific commercial beers that aren’t good representations of existing styles. The use of the word clone does not imply an exact copy; it implies an interpretation of a style represented by a specific beer that does not have a defined style within the guidelines. The beer should be judged as to how well it fits the broader style represented by the example beer, not how well it is an exact copy of a specific commercial product. If a ‘clone beer’ does fit another style, do not enter it here."]
["34B - Mixed-Style Beer",null,null,null,null,null,null,"Vary depending on the declared beer","Vary depending on the declared beer","Vary depending on the declared beer","Vary depending on the declared beer","Vary depending on the declared beer","Vary depending on the declared beer","Vary depending on the declared beer","Vary depending on the declared beer","Vary depending on the declared beer","Vary depending on the declared beer","34B","Mixed-Style Beer",null,null,{"$f":"VLOOKUP(A118,Feuil2!$A$1:$H$74,2,FALSE)","v":{"$error":"#N/A"}},{"$f":"VLOOKUP(A118,Feuil2!$A$1:$H$74,3,FALSE)","v":{"$error":"#N/A"}},{"$f":"VLOOKUP(A118,Feuil2!$A$1:$H$74,4,FALSE)","v":{"$error":"#N/A"}},{"$f":"VLOOKUP(A118,Feuil2!$A$1:$H$74,5,FALSE)","v":{"$error":"#N/A"}},{"$f":"VLOOKUP(A118,Feuil2!$A$1:$H$74,6,FALSE)","v":{"$error":"#N/A"}},{"$f":"VLOOKUP(A118,Feuil2!$A$1:$H$74,7,FALSE)","v":{"$error":"#N/A"}},{"$f":"VLOOKUP(A118,Feuil2!$A$1:$H$74,8,FALSE)","v":{"$error":"#N/A"}},"Specialty Beer","Specialty Beer","Specialty Beer","Specialty Beer","Vary depending on the declared beer","34B - Mixed-Style Beer","Vary depending on the declared beer","Based on the declared base styles. As with all Specialty-Type Beers, the resulting combination of beer styles needs to be harmonious and balanced, and be pleasant to drink.","Based on the declared base styles.","Based on the declared base styles.","Based on the declared base styles.","Based on the declared base styles.","Intended for Specialty-Type combinations of styles not described elsewhere as Specialty-Type Beers, or as hybrid or fusion beers between other existing styles.",null,null,null,null,"This style is intended for combinations of existing styles (Classic Beers or Specialty-Type) that are not defined elsewhere in the guidelines. If a ‘mixed-style beer’ does fit another style, do not enter it here. "]
["34C - Experimental Beer",null,null,null,null,null,null,"Vary depending on the declared beer","Vary depending on the declared beer","Vary depending on the declared beer","Vary depending on the declared beer","Vary depending on the declared beer","Vary depending on the declared beer","Vary depending on the declared beer","Vary depending on the declared beer","Vary depending on the declared beer","Vary depending on the declared beer","34C","Experimental Beer",null,null,{"$f":"VLOOKUP(A119,Feuil2!$A$1:$H$74,2,FALSE)","v":{"$error":"#N/A"}},{"$f":"VLOOKUP(A119,Feuil2!$A$1:$H$74,3,FALSE)","v":{"$error":"#N/A"}},{"$f":"VLOOKUP(A119,Feuil2!$A$1:$H$74,4,FALSE)","v":{"$error":"#N/A"}},{"$f":"VLOOKUP(A119,Feuil2!$A$1:$H$74,5,FALSE)","v":{"$error":"#N/A"}},{"$f":"VLOOKUP(A119,Feuil2!$A$1:$H$74,6,FALSE)","v":{"$error":"#N/A"}},{"$f":"VLOOKUP(A119,Feuil2!$A$1:$H$74,7,FALSE)","v":{"$error":"#N/A"}},{"$f":"VLOOKUP(A119,Feuil2!$A$1:$H$74,8,FALSE)","v":{"$error":"#N/A"}},"Specialty Beer","Specialty Beer","Specialty Beer","Specialty Beer","Vary depending on the declared beer","34C - Experimental Beer","Vary depending on the declared beer","Varies, but should be a unique experience.","Varies.","Varies.","Varies.","Varies.","This style is the ultimate in creativity, since it cannot represent a well-known commercial beer (otherwise it would be a clone beer) and cannot fit into any other existing Specialty-Type style (including those within this major category).",null,null,null,null,"This is explicitly a catch-all category for any beer that does not fit into an existing style description. No beer is ever “out of style” in this style, unless it fits elsewhere. This is the last resort for any beer entered into a competition."]

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[{"$f":"Brassage!A1","v":"Projet - Irish Stout"},null,null,null,null,null,null,{"$f":"Brassage!I1","v":"Projet - Irish Stout"}]
[]
[null,null,null,null,{"$f":"Brassage!E6","v":75.898421684947422}]
["Grains et sucres"]
[]
[]
[]
[]
[]
[null,{"$f":"Brassage!H29","v":0},null,{"$f":"Brassage!B29","v":0}]
[null,{"$f":"Brassage!H30","v":0},null,{"$f":"Brassage!B30","v":0}]
[null,{"$f":"Brassage!H31","v":0},null,{"$f":"Brassage!B31","v":0}]
[null,{"$f":"IF(Brassage!A20=\"Malt Acide\",Brassage!C21,\"\")","v":""},null,{"$f":"IF(Brassage!A20=\"Malt Acide\",\"Malt Acide\",\"\")","v":""}]
[]
["Houblonnage"]
[{"$f":"Brassage!B43","v":"Type"},{"$f":"Brassage!C43","v":"Acide Alpha"},{"$f":"Brassage!D43","v":"Utilisation"},{"$f":"Brassage!E43","v":"Durée"},{"$f":"Brassage!F43","v":"Poids"},{"$f":"Brassage!H43","v":"IBUs"},{"$f":"Brassage!I42","v":0}]
[{"$f":"Brassage!B44","v":"Magnum"},{"$f":"Brassage!C44","v":0.13900000000000001},{"$f":"Brassage!D44","v":"Ebullition"},{"$f":"Brassage!E44","v":60},{"$f":"Brassage!F44","v":30},{"$f":"Brassage!H44","v":32.926108346530945}]
[{"$f":"Brassage!B45","v":0},{"$f":"Brassage!C45","v":0},{"$f":"Brassage!D45","v":0},{"$f":"Brassage!E45","v":0},{"$f":"Brassage!F45","v":0},{"$f":"Brassage!H45","v":""}]
[{"$f":"Brassage!B46","v":0},{"$f":"Brassage!C46","v":0},{"$f":"Brassage!D46","v":0},{"$f":"Brassage!E46","v":0},{"$f":"Brassage!F46","v":0},{"$f":"Brassage!H46","v":""}]
[{"$f":"Brassage!B47","v":0},{"$f":"Brassage!C47","v":0},{"$f":"Brassage!D47","v":0},{"$f":"Brassage!E47","v":0},{"$f":"Brassage!F47","v":0},{"$f":"Brassage!H47","v":""}]
[{"$f":"Brassage!B48","v":0},{"$f":"Brassage!C48","v":0},{"$f":"Brassage!D48","v":0},{"$f":"Brassage!E48","v":0},{"$f":"Brassage!F48","v":0},{"$f":"Brassage!H48","v":""}]
[{"$f":"Brassage!B52","v":0},{"$f":"Brassage!C52","v":0},{"$f":"Brassage!D52","v":0},{"$f":"Brassage!E52","v":0},{"$f":"Brassage!F52","v":0},{"$f":"Brassage!H52","v":""}]
[{"$f":"Brassage!B53","v":0},{"$f":"Brassage!C53","v":0},{"$f":"Brassage!D53","v":0},{"$f":"Brassage!E53","v":0},{"$f":"Brassage!F53","v":0},{"$f":"Brassage!H53","v":""}]
[{"$f":"Brassage!B54","v":0},{"$f":"Brassage!C54","v":0},{"$f":"Brassage!D54","v":0},{"$f":"Brassage!E54","v":0},{"$f":"Brassage!F54","v":0},{"$f":"Brassage!H54","v":""}]
[{"$f":"Brassage!B56","v":0},null,{"$f":"Brassage!D56","v":0},{"$f":"Brassage!E56","v":0},{"$f":"Brassage!F56","v":0},{"$f":"Brassage!H56","v":""}]
[]
["Autres ingrédients"]
[{"$f":"Brassage!A37","v":"Autre"},{"$f":"Brassage!B37","v":"Type"},{"$f":"Brassage!C37","v":0},{"$f":"Brassage!D37","v":"Utilisation"},{"$f":"Brassage!E37","v":"Durée"},{"$f":"Brassage!F37","v":"Quantité"},{"$f":"Brassage!H37","v":"Notes"}]
[{"$f":"Brassage!A38","v":0},{"$f":"Brassage!B38","v":0},{"$f":"Brassage!C38","v":0},{"$f":"Brassage!D38","v":0},{"$f":"Brassage!E38","v":0},{"$f":"Brassage!F38","v":0},{"$f":"Brassage!H38","v":0}]
[{"$f":"Brassage!A39","v":0},{"$f":"Brassage!B39","v":0},{"$f":"Brassage!C39","v":0},{"$f":"Brassage!D39","v":0},{"$f":"Brassage!E39","v":0},{"$f":"Brassage!F39","v":0},{"$f":"Brassage!H39","v":0}]
[{"$f":"Brassage!A40","v":0},{"$f":"Brassage!B40","v":0},{"$f":"Brassage!C40","v":0},{"$f":"Brassage!D40","v":0},{"$f":"Brassage!E40","v":0},{"$f":"Brassage!F40","v":0},{"$f":"Brassage!H40","v":0}]
[]
["Préparation de l'eau"]
["Peser",{"$f":"Brassage!M10","v":19.95},"d'eau pour l'empatage et la porter à",null,null,{"$f":"Brassage!O10","v":67.785026467627546}]
["Dissoudre les sels minéraux pour arriver au profil souhaité"]
[{"$f":"Brassage!R6","v":"CaSO4"},{"$f":"Brassage!R7","v":"NaCl"},{"$f":"Brassage!R8","v":"MgSO4"},{"$f":"Brassage!R9","v":"CaCl2"},{"$f":"Brassage!R10","v":"NaHCO3"},{"$f":"Brassage!R11","v":"CaCO3"}]
[{"$f":"Brassage!T6","v":5.2919999999999998},{"$f":"Brassage!T7","v":0},{"$f":"Brassage!T8","v":1.323},{"$f":"Brassage!T9","v":2.2679999999999998},{"$f":"Brassage!T10","v":0},{"$f":"Brassage!T11","v":0.378}]
[]
["Correction du pH"]
[{"$f":"IF(Brassage!A20=\"Malt Acide\",\"\",\"Ajouter\")","v":"Ajouter"},{"$f":"IF(Brassage!A20=\"Malt Acide\",\"\",Brassage!C21)","v":2},{"$f":"IF(Brassage!A20=\"Malt Acide\",\"\",\"de\")","v":"de"},{"$f":"IF(Brassage!A20=\"Malt Acide\",\"\",Brassage!A20)","v":"Acide Lactique"},null,{"$f":"IF(Brassage!A20=\"Malt Acide\",\"\",\"à\")","v":"à"},{"$f":"IF(Brassage!A20=\"Malt Acide\",\"\",Brassage!B21)","v":0.8}]
[]
["Empatage"]
["Inclure les houblons de Mash-Hop dans le grain le cas échéant"]
[{"$f":"Brassage!A7","v":"Palier 1"},"Ajouter",{"$f":"B34","v":19.95},"d'eau à ",{"$f":"F34","v":67.785026467627546},{"$f":"Brassage!B7","v":64},{"$f":"Brassage!C7","v":60}]
[{"$f":"Brassage!A8","v":"Palier 2"},{"$f":"IF(Brassage!I10=\"Chauffe Directe\",\"Relancer\",IF(Brassage!I10=\"Décoction\",\"Prélever\",\"Ajouter\"))","v":"Relancer"},{"$f":"IF(Brassage!I10=\"Chauffe Directe\",\"la chauffe\",IF(Brassage!I10=\"Décoction\",Brassage!O13,Brassage!O13))","v":"la chauffe"},{"$f":"IF(Brassage!I10=\"Chauffe Directe\",\"jusqu'à\",IF(Brassage!I10=\"Décoction\",\"les porter à\",\"d'eau à\"))","v":"jusqu'à"},{"$f":"IF(Brassage!I10=\"Chauffe Directe\",\"atteindre\",IF(Brassage!I10=\"Décoction\",Brassage!J10&\"°C \",Brassage!J10&\"°C \"))","v":"atteindre"},{"$f":"Brassage!B8","v":0},{"$f":"Brassage!C8","v":0}]
[{"$f":"Brassage!A9","v":"Palier 3"},{"$f":"IF(Brassage!I10=\"Chauffe Directe\",\"Relancer\",IF(Brassage!I10=\"Décoction\",\"Prélever\",\"Ajouter\"))","v":"Relancer"},{"$f":"IF(Brassage!I10=\"Chauffe Directe\",\"\",IF(Brassage!I10=\"Décoction\",Brassage!O14,Brassage!O14))","v":""},{"$f":"IF(Brassage!I10=\"Chauffe Directe\",\"\",IF(Brassage!I10=\"Décoction\",\"les porter à\",\"d'eau à\"))","v":""},{"$f":"IF(Brassage!I10=\"Chauffe Directe\",\"\",IF(Brassage!I10=\"Décoction\",Brassage!J10&\"°C \",Brassage!J10&\"°C \"))","v":""},{"$f":"Brassage!B9","v":0},{"$f":"Brassage!C9","v":0}]
[{"$f":"Brassage!A10","v":"Mash-Out"},{"$f":"IF(Brassage!I10=\"Chauffe Directe\",\"Relancer\",IF(Brassage!I10=\"Décoction\",\"Prélever\",\"Ajouter\"))","v":"Relancer"},{"$f":"IF(Brassage!I10=\"Chauffe Directe\",\"\",IF(Brassage!I10=\"Décoction\",Brassage!O15,Brassage!O15))","v":""},{"$f":"IF(Brassage!I10=\"Chauffe Directe\",\"\",IF(Brassage!I10=\"Décoction\",\"les porter à\",\"d'eau à\"))","v":""},{"$f":"IF(Brassage!I10=\"Chauffe Directe\",\"\",IF(Brassage!I10=\"Décoction\",Brassage!J10&\"°C \",Brassage!J10&\"°C \"))","v":""},{"$f":"Brassage!B10","v":78},{"$f":"Brassage!C10","v":10}]
[]
["Fitration"]
["Filtrer les drêches et les rincer avec",null,null,{"$f":"Brassage!M18","v":21.616666666666671},"d'eau à",{"$f":"Brassage!M19","v":78}]
["Inclure les houblons de FWH le cas échéant",null,null,null,null,"Densité de fin de rinçage"]
[]
["Ebulition"]
[{"$f":"\"Porter à ébulition pendant \"&Brassage!L6&\" min (volume visé \"&ROUND(Brassage!L23,1)&\" L à \"&ROUND(Brassage!L22,3)&\")\"","v":"Porter à ébulition pendant 60 min (volume visé 34,7 L à 1,038)"}]
[]
["Refroidissement et ensemencement"]
[{"$f":"\"Objectif en fin d'ébullition : \"&ROUND(Brassage!L29,1)&\"L à \"&ROUND(Brassage!L28,3)","v":"Objectif en fin d'ébullition : 31,2L à 1,043"}]
[{"$f":"\"Refroidir à \"&Brassage!L40&\" °C, transférer en fermenteur\"&\" et ensemencer avec \"&Brassage!B60&\" (\"&ROUND(Brassage!D60,0)&\" mds)\"","v":"Refroidir à 20 °C, transférer en fermenteur et ensemencer avec Whitelabs - WLP023 Burton Ale Yeast (222 mds)"}]

{"sheet":"Comptage cellulaire","index":16,"n_rows":25,"n_cols":31,"rows_kept":25,"cut":false,"hidden":false,"merged":[[0,1,0,28],[2,1,2,7],[2,8,2,12],[2,15,3,20],[2,21,3,25],[2,26,3,26],[3,1,3,7],[3,8,3,12],[4,1,4,7],[4,8,4,12],[4,15,4,20],[4,21,4,26],[5,1,5,7],[5,8,5,11],[5,15,5,20],[5,21,5,26],[6,1,6,7],[6,8,6,12],[6,15,6,20],[6,21,6,26],[7,1,7,7],[7,8,7,9],[7,10,7,12],[7,15,7,20],[7,21,7,26],[8,1,8,7],[8,8,8,12],[8,15,8,20],[8,21,8,26],[9,1,9,7],[9,8,9,9],[9,10,9,12],[9,15,9,20],[9,21,9,26],[14,3,15,4],[14,5,15,6],[14,7,15,8],[14,9,15,10],[14,11,15,12],[10,1,11,7],[10,8,11,10],[10,11,11,12],[10,15,10,20],[10,21,10,26],[14,16,15,17],[14,18,15,19],[14,20,15,21],[14,22,15,23],[14,24,15,25],[16,24,17,25],[18,3,19,4],[18,5,19,6],[18,7,19,8],[18,9,19,10],[18,11,19,12],[16,3,17,4],[16,5,17,6],[16,7,17,8],[16,9,17,10],[16,11,17,12],[18,24,19,25],[20,11,21,12],[16,16,17,17],[16,18,17,19],[16,20,17,21],[16,22,17,23],[18,16,19,17],[18,18,19,19],[18,20,19,21],[18,22,19,23],[24,3,24,12],[24,16,24,25],[20,16,21,17],[20,18,21,19],[20,20,21,21],[20,22,21,23],[20,24,21,25],[22,3,23,4],[22,5,23,6],[22,7,23,8],[22,9,23,10],[22,11,23,12],[20,3,21,4],[20,5,21,6],[20,7,21,8],[20,9,21,10],[22,16,23,17],[22,18,23,19],[22,20,23,21],[22,22,23,23],[22,24,23,25]]}
[null,"Comptage Cellulaire - Cellule de Neubauer"]
[]
[null,"Date du comptage",null,null,null,null,null,null,"2020-10-24",null,null,null,null,null,null,"Volume d'une unité de comptage",null,null,null,null,null,4.0000000000000001E-3,null,null,null,null,"μL"]
[null,"Levure",null,null,null,null,null,null,"WLP810"]
[null,"Lot",null,null,null,null,null,null,1,null,null,null,null,null,null,"Dilution 1",null,null,null,null,null,10]
[null,"Volume du tube",null,null,null,null,null,null,2700,null,null,null,"mL",null,null,"Dilution 2",null,null,null,null,null,5]
[null,"Date de fabrication",null,null,null,null,null,null,"2020-11-02",null,null,null,null,null,null,"Dilution 3",null,null,null,null,null,1]
[null,"Concentration  totale",null,null,null,null,null,null,{"$f":"(V9*V10/(V3/1000))/1000000000","v":0.09},null,"mds/mL",null,null,null,null,"Dilution 4",null,null,null,null,null,1]
[null,"Mortalité",null,null,null,null,null,null,{"$f":"(SUM(Q15:Z24)/SUM(D15:M24))","v":0},null,null,null,null,null,null,"Dilution total",null,null,null,null,null,{"$f":"V5*V6*V7*V8","v":50}]
[null,"Concentration vivante",null,null,null,null,null,null,{"$f":"I8*(1-I9)","v":0.09},null,"mds/mL",null,null,null,null,"Nb ₵ moy par unité",null,null,null,null,null,{"$f":"AVERAGE(D15:M24)","v":7.2}]
[null,"Population vivante dans le tube",null,null,null,null,null,null,{"$f":"I6*I10","v":243},null,null,"mds",null,null,null,"Nb d'unités comptées",null,null,null,null,null,{"$f":"COUNTA(D15:M24)","v":25}]
[]
[]
[]
[null,null,null,12,null,4,null,6,null,7,null,7]
[]
[null,null,null,5,null,10,null,8,null,5,null,6]
[]
[null,null,null,3,null,8,null,4,null,10,null,7]
[]
[null,null,null,6,null,12,null,6,null,12,null,7]
[]
[null,null,null,6,null,11,null,6,null,4,null,8]
[null,null,null,null,null,null,null,null,null,null,null,null,null,null,null,null,null,null,null,null,null,null,null,null,null,null,null,null,null,null," "]
[null,null,null,"Cellules totales",null,null,null,null,null,null,null,null,null,null,null,null,"Cellules mortes"]

{"sheet":"Profil matériel","index":17,"n_rows":100,"n_cols":15,"rows_kept":100,"cut":false,"hidden":false,"merged":[[9,8,15,8],[9,9,9,10],[9,12,9,13],[10,9,10,10],[10,12,10,13],[11,9,11,10],[11,12,11,13],[12,9,12,10],[12,12,12,13],[13,9,13,10],[13,12,13,13],[14,9,14,10],[14,12,14,13],[15,9,15,10],[15,12,15,13],[16,8,22,8],[16,9,16,10],[16,12,16,13],[17,9,17,10],[17,12,17,13],[21,9,21,10],[21,12,21,13],[22,9,22,10],[22,12,22,13],[18,9,18,10],[18,12,18,13],[19,9,19,10],[19,12,19,13],[20,9,20,10],[20,12,20,13],[2,8,8,8],[2,9,2,10],[2,12,2,13],[3,9,3,10],[3,12,3,13],[4,9,4,10],[4,12,4,13],[5,9,5,10],[5,12,5,13],[6,9,6,10],[6,12,6,13],[7,9,7,10],[7,12,7,13],[8,9,8,10],[8,12,8,13],[7,1,13,1],[7,2,7,3],[7,5,7,6],[8,2,8,3],[8,5,8,6],[9,2,9,3],[9,5,9,6],[10,2,10,3],[10,5,10,6],[11,2,11,3],[11,5,11,6],[12,2,12,3],[12,5,12,6],[13,2,13,3],[13,5,13,6],[3,2,3,3],[3,5,3,6],[0,1,6,1],[0,2,0,3],[0,5,0,6],[1,2,1,3],[1,5,1,6],[2,2,2,3],[2,5,2,6],[4,2,4,3],[4,5,4,6],[5,2,5,3],[5,5,5,6],[6,2,6,3],[6,5,6,6]]}
[{"$f":"IFERROR(INDEX($I$1:$I$61,SMALL(IF(FREQUENCY(IF($I$1:$I$61<>\"\",MATCH($I$1:$I$61,$I$1:$I$61,0)), ROW($I$1:$I$61)-ROW($I$1)+1),ROW($I$1:$I$61)-ROW($I$1)+1),ROWS(I$2:I2))),\"\")","v":"Profil Matériel"}]
[{"$f":"IFERROR(INDEX($I$1:$I$61,SMALL(IF(FREQUENCY(IF($I$1:$I$61<>\"\",MATCH($I$1:$I$61,$I$1:$I$61,0)), ROW($I$1:$I$61)-ROW($I$1)+1),ROW($I$1:$I$61)-ROW($I$1)+1),ROWS(I$2:I3))),\"\")","v":"Profil Eté"}]
[{"$f":"IFERROR(INDEX($I$1:$I$61,SMALL(IF(FREQUENCY(IF($I$1:$I$61<>\"\",MATCH($I$1:$I$61,$I$1:$I$61,0)), ROW($I$1:$I$61)-ROW($I$1)+1),ROW($I$1:$I$61)-ROW($I$1)+1),ROWS(I$2:I4))),\"\")","v":"Profil Hiver"},null,null,null,null,null,null,null,"Profil Matériel","Température du malt",null,19,"Température cuve d'empatage",null,70.3]
[{"$f":"IFERROR(INDEX($I$1:$I$61,SMALL(IF(FREQUENCY(IF($I$1:$I$61<>\"\",MATCH($I$1:$I$61,$I$1:$I$61,0)), ROW($I$1:$I$61)-ROW($I$1)+1),ROW($I$1:$I$61)-ROW($I$1)+1),ROWS(I$2:I5))),\"\")","v":""},null,null,null,null,null,null,null,null,"Ratio d'empatage",null,3.5,"c*m cuve empatage",null,{"$f":"5.83*500","v":2915}]
[{"$f":"IFERROR(INDEX($I$1:$I$61,SMALL(IF(FREQUENCY(IF($I$1:$I$61<>\"\",MATCH($I$1:$I$61,$I$1:$I$61,0)), ROW($I$1:$I$61)-ROW($I$1)+1),ROW($I$1:$I$61)-ROW($I$1)+1),ROWS(I$2:I6))),\"\")","v":""},null,null,null,null,null,null,null,null,"Rétention grains",null,1,"Facteur correctif T°empatage",null,{"$f":"-((232.2934*(Brassage!$L$8*100)^2 -7471.1515*(Brassage!$L$8*100)+63999.0441)*0.5*Brassage!$H$34/1000)/((Brassage!$H$34/1000)*(23.9246*Brassage!$L$8*100+1585.0029)+Brassage!$M$10*4185)","v":-1.1584598880465786}]
[{"$f":"IFERROR(INDEX($I$1:$I$61,SMALL(IF(FREQUENCY(IF($I$1:$I$61<>\"\",MATCH($I$1:$I$61,$I$1:$I$61,0)), ROW($I$1:$I$61)-ROW($I$1)+1),ROW($I$1:$I$61)-ROW($I$1)+1),ROWS(I$2:I7))),\"\")","v":""},null,null,null,null,null,null,null,null,"Durée d'ébulition",null,60,"Pertes cuve filtration",null,1.2]
[{"$f":"IFERROR(INDEX($I$1:$I$61,SMALL(IF(FREQUENCY(IF($I$1:$I$61<>\"\",MATCH($I$1:$I$61,$I$1:$I$61,0)), ROW($I$1:$I$61)-ROW($I$1)+1),ROW($I$1:$I$61)-ROW($I$1)+1),ROWS(I$2:I7))),\"\")","v":""},null,null,null,null,null,null,null,null,"% d'évaporation/h",null,0.1,"Pertes cuve ébu",null,1]
[{"$f":"IFERROR(INDEX($I$1:$I$61,SMALL(IF(FREQUENCY(IF($I$1:$I$61<>\"\",MATCH($I$1:$I$61,$I$1:$I$61,0)), ROW($I$1:$I$61)-ROW($I$1)+1),ROW($I$1:$I$61)-ROW($I$1)+1),ROWS(I$2:I7))),\"\")","v":""},null,null,null,null,null,null,null,null,"Humidité du malt",null,0.04,"Pertes cuve tampon",null,1]
[{"$f":"IFERROR(INDEX($I$1:$I$61,SMALL(IF(FREQUENCY(IF($I$1:$I$61<>\"\",MATCH($I$1:$I$61,$I$1:$I$61,0)), ROW($I$1:$I$61)-ROW($I$1)+1),ROW($I$1:$I$61)-ROW($I$1)+1),ROWS(I$2:I7))),\"\")","v":""},null,null,null,null,null,null,null,null,"Volume d'eau total",null,null,"Pertes fermenteur",null,1.5]
[{"$f":"IFERROR(INDEX($I$1:$I$61,SMALL(IF(FREQUENCY(IF($I$1:$I$61<>\"\",MATCH($I$1:$I$61,$I$1:$I$61,0)), ROW($I$1:$I$61)-ROW($I$1)+1),ROW($I$1:$I$61)-ROW($I$1)+1),ROWS(I$2:I7))),\"\")","v":""},null,null,null,null,null,null,null,"Profil Eté","Température du malt",null,20,"Température cuve d'empatage",null,70.3]
[{"$f":"IFERROR(INDEX($I$1:$I$61,SMALL(IF(FREQUENCY(IF($I$1:$I$61<>\"\",MATCH($I$1:$I$61,$I$1:$I$61,0)), ROW($I$1:$I$61)-ROW($I$1)+1),ROW($I$1:$I$61)-ROW($I$1)+1),ROWS(I$2:I7))),\"\")","v":""},null,null,null,null,null,null,null,null,"Ratio d'empatage",null,4,"c*m cuve empatage",null,{"$f":"5.83*500","v":2915}]
[{"$f":"IFERROR(INDEX($I$1:$I$61,SMALL(IF(FREQUENCY(IF($I$1:$I$61<>\"\",MATCH($I$1:$I$61,$I$1:$I$61,0)), ROW($I$1:$I$61)-ROW($I$1)+1),ROW($I$1:$I$61)-ROW($I$1)+1),ROWS(I$2:I7))),\"\")","v":""},null,null,null,null,null,null,null,null,"Rétention grains",null,1,"Facteur correctif T°empatage",null,{"$f":"-((232.2934*(Brassage!$L$8*100)^2 -7471.1515*(Brassage!$L$8*100)+63999.0441)*0.5*Brassage!$H$34/1000)/((Brassage!$H$34/1000)*(23.9246*Brassage!$L$8*100+1585.0029)+Brassage!$M$10*4185)","v":-1.1584598880465786}]
[{"$f":"IFERROR(INDEX($I$1:$I$61,SMALL(IF(FREQUENCY(IF($I$1:$I$61<>\"\",MATCH($I$1:$I$61,$I$1:$I$61,0)), ROW($I$1:$I$61)-ROW($I$1)+1),ROW($I$1:$I$61)-ROW($I$1)+1),ROWS(I$2:I7))),\"\")","v":""},null,null,null,null,null,null,null,null,"Durée d'ébulition",null,60,"Pertes cuve filtration",null,1.2]
[{"$f":"IFERROR(INDEX($I$1:$I$61,SMALL(IF(FREQUENCY(IF($I$1:$I$61<>\"\",MATCH($I$1:$I$61,$I$1:$I$61,0)), ROW($I$1:$I$61)-ROW($I$1)+1),ROW($I$1:$I$61)-ROW($I$1)+1),ROWS(I$2:I7))),\"\")","v":""},null,null,null,null,null,null,null,null,"% d'évaporation/h",null,0.1,"Pertes cuve ébu",null,1]
[{"$f":"IFERROR(INDEX($I$1:$I$61,SMALL(IF(FREQUENCY(IF($I$1:$I$61<>\"\",MATCH($I$1:$I$61,$I$1:$I$61,0)), ROW($I$1:$I$61)-ROW($I$1)+1),ROW($I$1:$I$61)-ROW($I$1)+1),ROWS(I$2:I7))),\"\")","v":""},null,null,null,null,null,null,null,null,"Humidité du malt",null,0.04,"Pertes cuve tampon",null,1]
[{"$f":"IFERROR(INDEX($I$1:$I$61,SMALL(IF(FREQUENCY(IF($I$1:$I$61<>\"\",MATCH($I$1:$I$61,$I$1:$I$61,0)), ROW($I$1:$I$61)-ROW($I$1)+1),ROW($I$1:$I$61)-ROW($I$1)+1),ROWS(I$2:I7))),\"\")","v":""},null,null,null,null,null,null,null,null,"Volume d'eau total",null,null,"Pertes fermenteur",null,1.5]
[{"$f":"IFERROR(INDEX($I$1:$I$61,SMALL(IF(FREQUENCY(IF($I$1:$I$61<>\"\",MATCH($I$1:$I$61,$I$1:$I$61,0)), ROW($I$1:$I$61)-ROW($I$1)+1),ROW($I$1:$I$61)-ROW($I$1)+1),ROWS(I$2:I7))),\"\")","v":""},null,null,null,null,null,null,null,"Profil Hiver","Température du malt",null,10,"Température cuve d'empatage",null,70.3]
[{"$f":"IFERROR(INDEX($I$1:$I$61,SMALL(IF(FREQUENCY(IF($I$1:$I$61<>\"\",MATCH($I$1:$I$61,$I$1:$I$61,0)), ROW($I$1:$I$61)-ROW($I$1)+1),ROW($I$1:$I$61)-ROW($I$1)+1),ROWS(I$2:I7))),\"\")","v":""},null,null,null,null,null,null,null,null,"Ratio d'empatage",null,3.5,"c*m cuve empatage",null,{"$f":"5.83*500","v":2915}]
[{"$f":"IFERROR(INDEX($I$1:$I$61,SMALL(IF(FREQUENCY(IF($I$1:$I$61<>\"\",MATCH($I$1:$I$61,$I$1:$I$61,0)), ROW($I$1:$I$61)-ROW($I$1)+1),ROW($I$1:$I$61)-ROW($I$1)+1),ROWS(I$2:I7))),\"\")","v":""},null,null,null,null,null,null,null,null,"Rétention grains",null,1,"Facteur correctif T°empatage",null,{"$f":"-((232.2934*(Brassage!$L$8*100)^2 -7471.1515*(Brassage!$L$8*100)+63999.0441)*0.5*Brassage!$H$34/1000)/((Brassage!$H$34/1000)*(23.9246*Brassage!$L$8*100+1585.0029)+Brassage!$M$10*4185)","v":-1.1584598880465786}]
[{"$f":"IFERROR(INDEX($I$1:$I$61,SMALL(IF(FREQUENCY(IF($I$1:$I$61<>\"\",MATCH($I$1:$I$61,$I$1:$I$61,0)), ROW($I$1:$I$61)-ROW($I$1)+1),ROW($I$1:$I$61)-ROW($I$1)+1),ROWS(I$2:I7))),\"\")","v":""},null,null,null,null,null,null,null,null,"Durée d'ébulition",null,60,"Pertes cuve filtration",null,1.2]
[{"$f":"IFERROR(INDEX($I$1:$I$61,SMALL(IF(FREQUENCY(IF($I$1:$I$61<>\"\",MATCH($I$1:$I$61,$I$1:$I$61,0)), ROW($I$1:$I$61)-ROW($I$1)+1),ROW($I$1:$I$61)-ROW($I$1)+1),ROWS(I$2:I7))),\"\")","v":""},null,null,null,null,null,null,null,null,"% d'évaporation/h",null,0.1,"Pertes cuve ébu",null,1]
[{"$f":"IFERROR(INDEX($I$1:$I$61,SMALL(IF(FREQUENCY(IF($I$1:$I$61<>\"\",MATCH($I$1:$I$61,$I$1:$I$61,0)), ROW($I$1:$I$61)-ROW($I$1)+1),ROW($I$1:$I$61)-ROW($I$1)+1),ROWS(I$2:I7))),\"\")","v":""},null,null,null,null,null,null,null,null,"Humidité du malt",null,0.04,"Pertes cuve tampon",null,1]
[{"$f":"IFERROR(INDEX($I$1:$I$61,SMALL(IF(FREQUENCY(IF($I$1:$I$61<>\"\",MATCH($I$1:$I$61,$I$1:$I$61,0)), ROW($I$1:$I$61)-ROW($I$1)+1),ROW($I$1:$I$61)-ROW($I$1)+1),ROWS(I$2:I7))),\"\")","v":""},null,null,null,null,null,null,null,null,"Volume d'eau total",null,null,"Pertes fermenteur",null,1.5]
[{"$f":"IFERROR(INDEX($I$1:$I$61,SMALL(IF(FREQUENCY(IF($I$1:$I$61<>\"\",MATCH($I$1:$I$61,$I$1:$I$61,0)), ROW($I$1:$I$61)-ROW($I$1)+1),ROW($I$1:$I$61)-ROW($I$1)+1),ROWS(I$2:I7))),\"\")","v":""}]
[{"$f":"IFERROR(INDEX($I$1:$I$61,SMALL(IF(FREQUENCY(IF($I$1:$I$61<>\"\",MATCH($I$1:$I$61,$I$1:$I$61,0)), ROW($I$1:$I$61)-ROW($I$1)+1),ROW($I$1:$I$61)-ROW($I$1)+1),ROWS(I$2:I7))),\"\")","v":""}]
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{"sheet":"Levures (2)","index":18,"n_rows":400,"n_cols":14,"rows_kept":400,"cut":false,"hidden":true,"merged":[]}
["Fournisseur","Code","Levure","Nom complet","Attenuation","Min °C","Max °C","Floculation","Min °F","Max °F","Tolerance\nAlcool","Styles Bieres","Souche équivalente","Description"]
["Fermentis","BE-134","BE-134",{"$f":"Tableau46[[#This Row],[Fournisseur]]&\" - \"&Tableau46[[#This Row],[Levure]]","v":"Fermentis - BE-134"},0.9,18,28,"Basse",64.400000000000006,82.4,11,"Belgian Saison","The obvious choice for highly attenuated beers with phenolic character such as Belgian-Saison style.\nThe SafAle™ BE-134 is a Saccharomyces cerevisiae var. diastaticus and is characterized by a particularly high attenuation.\nThis typical yeast strain is recommended for Belgian Saison-style beers. It gives fruity aromas with a slight spicy character (POF+) such as clove notes.\nThis strain will bring highly refreshing and drinkable beers."]
["Fermentis","WB-06","WB-06",{"$f":"Tableau46[[#This Row],[Fournisseur]]&\" - \"&Tableau46[[#This Row],[Levure]]","v":"Fermentis - WB-06"},0.86,17.8,23.9,"Basse",64,75,11,"Wheat Bier,\nWeizen Bier","The choice for wheat beer fermentation.\nThe SafAle™ WB-06 is a Saccharomyces cerevisiae var. diastaticus and is characterized by a particularly high attenuation.\nThis typical yeast strain is recommended for wheat beer fermentations and produces subtle estery and phenol flavor notes (POF+) such as clove notes typical of wheat beers.\nAllows to brew beer with a high drinkability profile and presents a very good ability to suspend during fermentation."]
["Fermentis","K-97","K-97",{"$f":"Tableau46[[#This Row],[Fournisseur]]&\" - \"&Tableau46[[#This Row],[Levure]]","v":"Fermentis - K-97"},0.81,15,20,"Basse",59,68,11,"Ale,\nBieres Blanches","Typical German ale yeast.\nGerman ale yeast selected for its ability to form a large firm head when fermenting.\nSuitable to brew ales with low esters and can be used for Belgian type wheat beers."]
["Fermentis","T-58","T-58",{"$f":"Tableau46[[#This Row],[Fournisseur]]&\" - \"&Tableau46[[#This Row],[Levure]]","v":"Fermentis - T-58"},0.7,15,20,"Basse- Moyenne",59,68,11,"Imperial Stout,\nBarley Wine","Famous for its estery development and some spicy notes.\nSpecialty yeast selected for its estery somewhat peppery and spicy flavor development (POF+), producing clovelike aroma.\nYeast with a medium sedimentation: forms no clumps but a powdery haze when resuspended in the beer."]
["Fermentis","S-04","S-04",{"$f":"Tableau46[[#This Row],[Fournisseur]]&\" - \"&Tableau46[[#This Row],[Levure]]","v":"Fermentis - S-04"},0.75,15,20,"Haute",59,68,11,"Ordinary Bitter,\nEnglish Pale Ale,\nIndian Pale Ale,\nScottish Ale,\nLight Porter,\nClassic Stout","A suitable yeast for English style ales.\nEnglish ale yeast selected for its fast fermentation character and its ability to form a compact sediment at the end of fermentation, helping to improve beer clarity.\nRecommended for the production of a large range of ales and specially adapted to cask-conditioned ones and fermentation in cylindo-conical tanks."]
["Fermentis","BE-256","BE-256",{"$f":"Tableau46[[#This Row],[Fournisseur]]&\" - \"&Tableau46[[#This Row],[Levure]]","v":"Fermentis - BE-256"},0.85,15,20,"Haute",59,68,11,"Abbey","Recommended for high alcohol content beers such as Abbey style.\nActive dry yeast recommended to brew a diversity of beers amongst which abbey style beers known for their high alcohol content.\nIt ferments very fast and reveals subtle and well-balanced aromas.\nTo maintain the aromatic profile at the end of the fermentation, we do recommend to crop this yeast as soon as possible after fermentation."]
["Fermentis","S-23","S-23",{"$f":"Tableau46[[#This Row],[Fournisseur]]&\" - \"&Tableau46[[#This Row],[Levure]]","v":"Fermentis - S-23"},0.82,12,15,"Haute",53.6,59,11,"Dortmunder","The bottom fermenting strain originating from Berlin.\nBottom fermenting yeast originating from Berlin (Germany) recommended for the production of fruity and estery lagers.\nIts lower attenuation profile gives beers with a good length on the palate."]
["Fermentis","S-189","S-189",{"$f":"Tableau46[[#This Row],[Fournisseur]]&\" - \"&Tableau46[[#This Row],[Levure]]","v":"Fermentis - S-189"},0.82,12,15,"Haute",53.6,59,11,"Bock,\nDark Munich,\nDoppelbock","The Swiss bottom fermenting strain.\nOriginating from the Hürlimann brewery in Switzerland.\nThis lager strain’s attenuation profile allows to brew fairly neutral flavor beers with a high drinkability."]
["Fermentis","W-34/70","W-34/70",{"$f":"Tableau46[[#This Row],[Fournisseur]]&\" - \"&Tableau46[[#This Row],[Levure]]","v":"Fermentis - W-34/70"},0.82,12,15,"Haute",53.6,59,11,"Pilsner,\nLight Munich,\nVienna,\nMarzenbier,\nOktoberfest","The bottom fermenting strain originating from Weihenstephan.\nThis famous yeast strain from Weihenstephan in Germany is used world-wide within the brewing industry.\nSafLager™ W-34/70 allows to brew beers with a good balance of floral and fruity aromas and gives clean flavors and high drinkable beers."]
["Fermentis","HA-18","HA-18",{"$f":"Tableau46[[#This Row],[Fournisseur]]&\" - \"&Tableau46[[#This Row],[Levure]]","v":"Fermentis - HA-18"},0.97,25,35,"Moyenne",77,95,18,"Barley Wine","Ideal mix of yeast and enzymes for very highly attenuated beers such as Barley Wines.\nThis product is a blend of active dry yeast and enzymes.\nIt is recommended for the production of particularly high attenuating beers even for Very High Gravity fermentation, such as “Barley Wines”.\nThe yeast strain in this product is able to reach 18% alc. (v/v), depending on the process and the substrate with a very good resistance to the osmotic pressure and high fermentation temperatures (thermotolerant yeast)."]
["Fermentis","S-33","S-33",{"$f":"Tableau46[[#This Row],[Fournisseur]]&\" - \"&Tableau46[[#This Row],[Levure]]","v":"Fermentis - S-33"},0.7,15,20,"Moyenne",59,68,11,"Scottish Ale Export,\nScottish Ale Strong,\nForeign Stout,\nBarley Wine,\nStrong Bitter","Ideal for specialty ales and trappist type beers.\nGeneral purpose ale yeast with neutral flavor profiles. Its low attenuation gives beers with a very good length on the palate.\nParticularly recommended for specialty ales and trappist type beers.\nYeast with a medium sedimentation: forms no clumps but a powdery haze when resuspended in the beer."]
["Fermentis","US-05","US-05",{"$f":"Tableau46[[#This Row],[Fournisseur]]&\" - \"&Tableau46[[#This Row],[Levure]]","v":"Fermentis - US-05"},0.81,12,25,"Moyenne - Haute",53.6,77,11,"Kölsch,\nMild Ale,\nAmerican Pale Ale,\nBrown Ale,\nScottish Ale Light,\nPorter,\nClassic Stout","Ideal strain for typical American Ales.\nAmerican ale yeast producing well balanced beers with low diacetyl and a very clean, crisp end palate.\nForms a firm foam head and presents a very good ability to stay in suspension during fermentation."]
["GigaYeast","GY014","GY014 : BELGIAN ABBEY ALE",{"$f":"Tableau46[[#This Row],[Fournisseur]]&\" - \"&Tableau46[[#This Row],[Levure]]","v":"GigaYeast - GY014 : BELGIAN ABBEY ALE"},"79 – 81%",17.8,26.7,"Basse",64,80,null,"Belgian Ale,\nDubbel,\nBelgian Strong,\nTripel,\nBiere De Garde,\nSaison","Classic Belgian Ale yeast.\nStrong attenuation with a fruity nose and virtually no phenolics.\nThe warmer it gets the fruitier it grows."]
["GigaYeast","GY018","GY018 : SAISON #1",{"$f":"Tableau46[[#This Row],[Fournisseur]]&\" - \"&Tableau46[[#This Row],[Levure]]","v":"GigaYeast - GY018 : SAISON #1"},"81 – 83%",17.8,26.7,"Basse",64,80,null,"Saison,\nFarmhouse Ale,\nBelgian Ale,\nBiere De Garde","Traditional Saison yeast from a French craft brewery.\nStrong attenuator that produces a dry beer with a beautiful fragrance and the traditional Saison taste of fruit and pepper."]
["GigaYeast","GY027","GY027 : SAISON #2",{"$f":"Tableau46[[#This Row],[Fournisseur]]&\" - \"&Tableau46[[#This Row],[Levure]]","v":"GigaYeast - GY027 : SAISON #2"},"79 – 83%",17.8,26.7,"Basse",64,80,null,"Saison,\nFarmhouse Ale,\nBelgian Ale,\nBiere De Garde","From a traditional farmhouse saison.\nProduces a nice fruity nose and finishes slightly sweeter than GY018."]
["GigaYeast","GY047","GY047 : SAISON BLEND",{"$f":"Tableau46[[#This Row],[Fournisseur]]&\" - \"&Tableau46[[#This Row],[Levure]]","v":"GigaYeast - GY047 : SAISON BLEND"},"80 – 83%",17.8,26.7,"Basse",64,80,null,"Belgian,\nWitbier,\nBelgian Pale Ale","This Blend is a super robust attenuator that produces a complex flavor profile of fruit and spice."]
["GigaYeast","GY048","GY048 : GOLDEN PEAR BELGIAN",{"$f":"Tableau46[[#This Row],[Fournisseur]]&\" - \"&Tableau46[[#This Row],[Levure]]","v":"GigaYeast - GY048 : GOLDEN PEAR BELGIAN"},"83 – 85%",18.3,26.7,"Basse",65,80,null,"Belgian Golden Strong Ale,\nFarmhouse Ale,\nTripel,\nSaison,\nDubbel,\nBiere De Garde","From the originator of the Belgian Golden Strong Ale style.\nEstery profile reminiscent of apple and pear with a subdued level of spicy phenolics.\nExcellent choice for high gravity belgian and farmhouse style ales."]
["GigaYeast","GY007","GY007 : BELGIAN MIX",{"$f":"Tableau46[[#This Row],[Fournisseur]]&\" - \"&Tableau46[[#This Row],[Levure]]","v":"GigaYeast - GY007 : BELGIAN MIX"},"79 – 81%",18.899999999999999,25,"Basse",66,77,null,"Belgian Ale,\nDubbel,\nBelgian Strong,\nTripel,\nBiere De Garde,\nSaison","A blend of Belgian Ale yeast combine to create robust attenuation and a complex flavor profile."]
["GigaYeast","GY015","GY015 : BELGIAN TRIPEL",{"$f":"Tableau46[[#This Row],[Fournisseur]]&\" - \"&Tableau46[[#This Row],[Levure]]","v":"GigaYeast - GY015 : BELGIAN TRIPEL"},"74 – 76%",18.899999999999999,23.3,"Basse",66,74,null,"Belgian Ale,\nDubbel,\nBelgian Strong,\nTripel,\nBiere De Garde,\nSaison","Belgian Ale yeast from the mother of all Tripels.\nWarm notes with just a hint of spice.\nExcellent for emphasizing the malty sweet quality prized in certain Belgians."]
["GigaYeast","GY016","GY016 : ALTSTADT ALE",{"$f":"Tableau46[[#This Row],[Fournisseur]]&\" - \"&Tableau46[[#This Row],[Levure]]","v":"GigaYeast - GY016 : ALTSTADT ALE"},"77 – 81%",12.8,20,"Basse",55,68,null,"Kölsch,\nCalifornia Common,\nAltbier,\nBiere De Garde,\nCream Ale","An ale yeast that ferments at cold temperatures and produces a lager like ale style.\nUsed in traditional Alt and Kölsch styles.\nLeaves a nice, residual maltiness."]
["GigaYeast","GY003","GY003 : A TOUCH OF SPICE BELGIAN ALE",{"$f":"Tableau46[[#This Row],[Fournisseur]]&\" - \"&Tableau46[[#This Row],[Levure]]","v":"GigaYeast - GY003 : A TOUCH OF SPICE BELGIAN ALE"},"81 – 84%",20,25,"Basse- Moyenne",68,77,null,"Belgian Ale,\nDubbel,\nBelgian Strong,\nTripel,\nBiere De Garde","Abbey style yeast from the Belgian Ardennes.\nSpicy clove like notes and a hint of fruity esters.\nMedium flocculation means a clearer beer than most Belgian yeast."]
["GigaYeast","GY044","GY044 : SCOTCH ALE #1",{"$f":"Tableau46[[#This Row],[Fournisseur]]&\" - \"&Tableau46[[#This Row],[Levure]]","v":"GigaYeast - GY044 : SCOTCH ALE #1"},"80 - 82%",17.8,23.9,"Basse- Moyenne",64,75,null,"Scotch Ale,\nPale,\nWee Beavy,\nBrown,\nPorter,\nStout","Neutral flavors that emphasize maltiness.\nPerfect in Stouts, Porters, Scottish Ales and Wee Heavys."]
["GigaYeast","GY054","GY054 : VERMONT IPA",{"$f":"Tableau46[[#This Row],[Fournisseur]]&\" - \"&Tableau46[[#This Row],[Levure]]","v":"GigaYeast - GY054 : VERMONT IPA"},"78 - 82%",16.7,23.9,"Basse- Moyenne",62,75,null,"Imperial Pale Ale,\nAmerican Wheat Beer,\nPale Ale,\nBitter,\nWest Coast Amber,\nESB","From one of the best examples of an east coast IPA.\nThis yeast attenuates slightly less than NorCal Ale #1 and leaves a beer with more body and a slight fruity ester that is amazing with aromatic hops."]
["GigaYeast","GY045","GY045 : GERMAN LAGER",{"$f":"Tableau46[[#This Row],[Fournisseur]]&\" - \"&Tableau46[[#This Row],[Levure]]","v":"GigaYeast - GY045 : GERMAN LAGER"},"74 – 78%",10,15.6,"Basse- Moyenne",50,60,null,"Lagers,\nKeller Bier,\nMärzen,\nSchwarz Bier,\nBock,\nPilsner","Bottom fermenting German yeast used in commercial breweries around the world.\nProduces a dry, clean beer with a malty finish."]
["GigaYeast","GY011","GY011 : BRITISH ALE #1",{"$f":"Tableau46[[#This Row],[Fournisseur]]&\" - \"&Tableau46[[#This Row],[Levure]]","v":"GigaYeast - GY011 : BRITISH ALE #1"},"75 – 79%",17.8,25,"Haute",64,77,null,"British Ales,\nPale/Amber Ale,\nBarley Wine,\nScotch Ale,\nBitter,\nStout,\nIndia Pale Ale","Versatile house strain from a traditional UK Brewery.\nStrong attenuation, low esters and excellent flocculation for clear beer."]
["GigaYeast","GY031","GY031 : BRITISH ALE #2",{"$f":"Tableau46[[#This Row],[Fournisseur]]&\" - \"&Tableau46[[#This Row],[Levure]]","v":"GigaYeast - GY031 : BRITISH ALE #2"},"80 - 82%",17.8,23.9,"Haute",64,75,null,"British Ales,\nPale/Amber Ale,\nBarley Wine,\nScotch Ale,\nBitter,\nStout,\nIndia Pale Ale","From one of the oldest and best-known English cask ales.\nStrong Attenuation and excellent flocculation with slightly more fruity ester production than GY011."]
["GigaYeast","GY077","GY077 : QUEBEC ABBEY ALE",{"$f":"Tableau46[[#This Row],[Fournisseur]]&\" - \"&Tableau46[[#This Row],[Levure]]","v":"GigaYeast - GY077 : QUEBEC ABBEY ALE"},"79 – 83%",20,26.7,"Moyenne",68,80,null,"Belgian Ale,\nDubbel,\nBelgian Strong,\nTripel,\nBiere De Garde","From one of the first breweries in North America to create a successful line of traditional Abbey style ales.\nThis Belgian ale yeast creates a malt forward beer with subtle fruity esters and a very small amount of clove notes."]
["GigaYeast","GY001","GY001 : NORCAL ALE #1",{"$f":"Tableau46[[#This Row],[Fournisseur]]&\" - \"&Tableau46[[#This Row],[Levure]]","v":"GigaYeast - GY001 : NORCAL ALE #1"},"76 - 80%",17.8,25,"Moyenne",64,77,null,"Barley Wine,\nPale Ale,\nBitter,\nScotch Ale,\nIndia Pale Ale,\nStout","Clean fermenting, versatile strain from one of the most famous California pale ales.\nExcellent for emphasizing hop flavor and aroma. Strong attenuation and good flocculation."]
["GigaYeast","GY080","GY080 : IRISH STOUT",{"$f":"Tableau46[[#This Row],[Fournisseur]]&\" - \"&Tableau46[[#This Row],[Levure]]","v":"GigaYeast - GY080 : IRISH STOUT"},"82 - 86%",17.8,22.2,"Moyenne",64,72,null,"Stout,\nPorter,\nImperial Stout,\nAmber/Red Ale,\nEnglish Pale Ale","From one of the most famous stouts in the world.\nCreates a crisp, dry beer with a subtle fruity profile and a slightly tangy finish."]
["GigaYeast","GY005","GY005 : GOLDEN GATE LAGER",{"$f":"Tableau46[[#This Row],[Fournisseur]]&\" - \"&Tableau46[[#This Row],[Levure]]","v":"GigaYeast - GY005 : GOLDEN GATE LAGER"},"79 – 83%",12.8,21.1,"Moyenne",55,70,null,"California Common,\nCream Ale,\nStout","Versatile Lager yeast used to create the California Common style.\nFerments warm and still retains a lager character."]
["GigaYeast","GY030","GY030 : AMERICAN LAGER",{"$f":"Tableau46[[#This Row],[Fournisseur]]&\" - \"&Tableau46[[#This Row],[Levure]]","v":"GigaYeast - GY030 : AMERICAN LAGER"},"79 – 83%",8.9,15.6,"Moyenne",48,60,null,"Lager,\nBlack Lager,\nPilsner,\nSchwarzbier,\nImperial Pilsner","Think you don’t like American Lager? Think again.\nThis lager yeast is a powerful attenuator that leaves a dry beer with a slightly fruity finish. Awesome."]
["GigaYeast","GY021","GY021 : KÖLSCH BIER",{"$f":"Tableau46[[#This Row],[Fournisseur]]&\" - \"&Tableau46[[#This Row],[Levure]]","v":"GigaYeast - GY021 : KÖLSCH BIER"},"79 – 83%",15.6,22.2,"Moyenne - Haute",60,72,null,"Kölsch,\nPale Ale,\nAlt,\nIndia Pale Ale,\nCream Ale,\nAmber","From one of the oldest Kölsch breweries in Köln.\nFerments cold to produce crisp tasting lager-like ales."]
["GigaYeast","GY002","GY002 : CZECH PILSNER",{"$f":"Tableau46[[#This Row],[Fournisseur]]&\" - \"&Tableau46[[#This Row],[Levure]]","v":"GigaYeast - GY002 : CZECH PILSNER"},"75 – 79%",8.9,12.8,"Moyenne - Haute",48,55,null,"Pilsners,\nLagers","Bottom fermenting yeast from a world famous pilsner.\nFinishes dry and leaves a hint of malt flavor."]
["GigaYeast","GY017","GY017 : BAVARIAN HEFE",{"$f":"Tableau46[[#This Row],[Fournisseur]]&\" - \"&Tableau46[[#This Row],[Levure]]","v":"GigaYeast - GY017 : BAVARIAN HEFE"},"77 – 81%",17.8,26.7,"Très Basse",64,80,null,"Dunkelweizen,\nGose,\nHefeweizen,\nWeizenbock","A Hefeweizen yeast from one of Bavaria’s oldest breweries.\nProduces the traditional clove and banana flavors associated with the style— especially when fermented warm."]
["GigaYeast","GY028","GY028 : BELGIAN WIT",{"$f":"Tableau46[[#This Row],[Fournisseur]]&\" - \"&Tableau46[[#This Row],[Levure]]","v":"GigaYeast - GY028 : BELGIAN WIT"},"76 – 79%",17.8,26.7,"Très Basse",64,80,null,"Belgian Witbier,\nSaison,\nBelgian Ale","Classic Belgian Wit yeast.\nProduces the tart and spicy flavors of a traditional Wit.\nThis yeast is a strong attenuator that leaves a dry, slightly cloudy beer."]
["GigaYeast","GY020","GY020 : PORTLAND HEFE",{"$f":"Tableau46[[#This Row],[Fournisseur]]&\" - \"&Tableau46[[#This Row],[Levure]]","v":"GigaYeast - GY020 : PORTLAND HEFE"},"76 – 80%",17.8,17.8,"Très Basse",64,74,null,"American Wheat Beer,\nWeizenbock,\nDunkelweizen,\nHefeweizen","From the famous American Hefeweizen.\nCreates a delicious cloudy wheat beer with negligible amounts of Banana and clove flavor<"]
["GigaYeast","GB001","GB001 : BRUSSELS BRUXELLENSIS",{"$f":"Tableau46[[#This Row],[Fournisseur]]&\" - \"&Tableau46[[#This Row],[Levure]]","v":"GigaYeast - GB001 : BRUSSELS BRUXELLENSIS"},null,17.8,17.8,null,null,null,null,"Saison,\nBrett Beer,\nSour Beer","Produces classic Brett “Barnyard” characteristics plus some subtle fruity aroma and moderate acidity.\nAdds a tart complexity to any beer."]
["GigaYeast","GB002","GB002 : TART CHERRY BRETT",{"$f":"Tableau46[[#This Row],[Fournisseur]]&\" - \"&Tableau46[[#This Row],[Levure]]","v":"GigaYeast - GB002 : TART CHERRY BRETT"},null,17.8,17.8,null,null,null,null,"Saison,\nSour Beer,\nLambic","Produces some Brett Barnyard funk plus stone fruit and cherry-like esters.\nThis Strain also produces a moderate amount of acid that adds a tart complexity to the brew."]
["GigaYeast","GB110","GB110 : GIGAYEAST LACTO",{"$f":"Tableau46[[#This Row],[Fournisseur]]&\" - \"&Tableau46[[#This Row],[Levure]]","v":"GigaYeast - GB110 : GIGAYEAST LACTO"},null,17.8,17.8,null,null,null,null,"Saison,\nSour Beer,\nLambic","A robust, fast souring lactic acid bacteria.\nProduces a clean tart flavor."]
["GigaYeast","GB121","GB121 : FARMHOUSE SOUR",{"$f":"Tableau46[[#This Row],[Fournisseur]]&\" - \"&Tableau46[[#This Row],[Levure]]","v":"GigaYeast - GB121 : FARMHOUSE SOUR"},null,17.8,17.8,null,null,null,null,"Saison,\nSour Beer,\nLambic","A blend of Belgian ale yeast, Brett and lactic acid bacteria– sweet, sour and a little funky."]
["GigaYeast","GB122","GB122 : BERLINER BLEND",{"$f":"Tableau46[[#This Row],[Fournisseur]]&\" - \"&Tableau46[[#This Row],[Levure]]","v":"GigaYeast - GB122 : BERLINER BLEND"},null,17.8,17.8,null,null,null,null,"Sour Beer,\nGose,\nBerliner Weisse","A blend of neutral ale yeast and lactic acid bacteria.\nUse directly in a primary to make a crisp, sour beer!"]
["GigaYeast","GB123","GB123 : SOUR PLUM BELGIAN",{"$f":"Tableau46[[#This Row],[Fournisseur]]&\" - \"&Tableau46[[#This Row],[Levure]]","v":"GigaYeast - GB123 : SOUR PLUM BELGIAN"},null,17.8,17.8,null,null,null,null,"Saison,\nSour Beer,\nLambic","Belgian ale yeast and lactic acid bacteria.\nCleaner than GB121.\nCreates a beer with stone fruit/plum esters and sour notes."]
["GigaYeast","GB124","GB124 : SAISON SOUR",{"$f":"Tableau46[[#This Row],[Fournisseur]]&\" - \"&Tableau46[[#This Row],[Levure]]","v":"GigaYeast - GB124 : SAISON SOUR"},null,17.8,17.8,null,null,null,null,"Sour Beer,\nSaison,\nWild Specialty Beer,\nFlanders Red Ale,\nOud Bruin,\nLambic,\nGueze,\nFruit Lambic","Sour with fruity esters and black pepper."]
["GigaYeast","GB144","GB144 : SWEET FLEMISH BRETT",{"$f":"Tableau46[[#This Row],[Fournisseur]]&\" - \"&Tableau46[[#This Row],[Levure]]","v":"GigaYeast - GB144 : SWEET FLEMISH BRETT"},null,17.8,17.8,null,null,null,null,"Saison,\nBrett Beer,\nSour Beer","A pure Brettanomyces strain that produces a sweet, fruity nose with just a touch of barnyard and phenolics.\nUse in a primary to make an all brett beer or in the secondary to add character during aging."]
["GigaYeast","GB150","GB150 : SOUR CHERRY FUNK",{"$f":"Tableau46[[#This Row],[Fournisseur]]&\" - \"&Tableau46[[#This Row],[Levure]]","v":"GigaYeast - GB150 : SOUR CHERRY FUNK"},null,17.8,17.8,null,null,null,null,"Saison,\nBrett Beer,\nSour Beer","This blend creates an amazing complex, sour beer with fruity cherry esters."]
["GigaYeast","GB156","GB156 : BRUX BLEND",{"$f":"Tableau46[[#This Row],[Fournisseur]]&\" - \"&Tableau46[[#This Row],[Levure]]","v":"GigaYeast - GB156 : BRUX BLEND"},null,17.8,17.8,null,null,null,null,"Saison,\nSour Beer,\nLambic","A blend of Brettanomyces yeast that produces stone fruit esters and a hint of barnyard.\nCreates a moderate amount of acid that adds a tart complexity to the brew."]
["Imperial Yeast","B64","B64 Napoleon",{"$f":"Tableau46[[#This Row],[Fournisseur]]&\" - \"&Tableau46[[#This Row],[Levure]]","v":"Imperial Yeast - B64 Napoleon"},"77 - 83%",18.3,25.6,"Basse",65,78,null,"Belgian Ales","This yeast is an insane wort attenuator.\nNapoleon will destroy the sugars in your saison and farmhouse beers – even the ones in which most brewer’s strains have no interest.\nWhen all is said and done, Napoleon produces very dry, crisp beers with nice citrus aromas.\nYeast settling times can be long, usually requiring filtration for bright beers."]
["Imperial Yeast","F08","F08 Sour Batch Kidz",{"$f":"Tableau46[[#This Row],[Fournisseur]]&\" - \"&Tableau46[[#This Row],[Levure]]","v":"Imperial Yeast - F08 Sour Batch Kidz"},0.8,20,24.4,"Basse",68,76,null,"Wilds & Sours","Sour Batch Kidz is a blend of a low attenuating Belgian saison yeast, Lactobacillus, and three Brettanomyces yeast strains.\nThis blend is great for emulating lambics, Flanders reds, sour farmhouse ales and any other brew you would like to funk up."]
["Imperial Yeast","W15","W15 Suburban Brett",{"$f":"Tableau46[[#This Row],[Fournisseur]]&\" - \"&Tableau46[[#This Row],[Levure]]","v":"Imperial Yeast - W15 Suburban Brett"},"75 - 80%",17.8,23.3,"Basse",64,74,null,"Wilds & Sours","Suburban Brett is a single Brettanomyces yeast strain that works great as a secondary aging strain.\nIt really shines when used in wood barrels and will produce complex and balanced aromas of sour cherry and dried fruit. \nIt can also be used for as a primary strain for brett only beers"]
["Imperial Yeast","G01","G01 Stefon",{"$f":"Tableau46[[#This Row],[Fournisseur]]&\" - \"&Tableau46[[#This Row],[Levure]]","v":"Imperial Yeast - G01 Stefon"},"73 - 77%",17.2,22.8,"Basse",63,73,null,"German Ales","This is the traditional German strain used to produce world-class Weizen beers where a big banana aroma is required.\nBalanced with mild clove, depending on your wort profile, this strain will produce amazing beers.\nStefon will create a slightly higher level of acidity to give your beer a very crisp finish.\nSlightly underpitching will help increase the banana character."]
["Imperial Yeast","A20","A20 Citrus",{"$f":"Tableau46[[#This Row],[Fournisseur]]&\" - \"&Tableau46[[#This Row],[Levure]]","v":"Imperial Yeast - A20 Citrus"},"74 - 78%",19.399999999999999,26.7,"Basse",67,80,null,"Ales","Citrus cranks out orange and lemon aromas along with some tropical fruit.\nUse this strain at high temps for big ester production.\nA wild saccharomyces strain, it will get a bit funky without the worries of a brettanomyces strain."]
["Imperial Yeast","G02","G02 Kaiser",{"$f":"Tableau46[[#This Row],[Fournisseur]]&\" - \"&Tableau46[[#This Row],[Levure]]","v":"Imperial Yeast - G02 Kaiser"},"73 - 77%",13.3,18.3,"Basse",56,65,null,"German Ales","A traditional alt strain, Kaiser is ready to produce an array of German-style beers.\nIt will keep the beer clean and allow the delicate malt flavors and aromas to shine through.\nCharacteristics of this strain make it a good choice for traditional Berliner Weisse fermentations.\nKaiser is a low flocking strain, so expect long clarification times, but very low diacetyl levels."]
["Imperial Yeast","B63","B63 Monastic",{"$f":"Tableau46[[#This Row],[Fournisseur]]&\" - \"&Tableau46[[#This Row],[Levure]]","v":"Imperial Yeast - B63 Monastic"},"74 - 78%",20,25.6,"Basse - Moyenne",68,78,null,"Belgian Ales","This strain is a beautiful yeast for fermenting abbey ales, especially quads; high alcohol and dark Belgian beers.\nMonastic will produce beers with a high level of phenolic character and esters.\nIt can be slow to begin fermentation but will easily dry out high gravity worts.\nThis strain is a low flocking strain, so expect it to stay suspended for a long time."]
["Imperial Yeast","A07","A07 Flagship",{"$f":"Tableau46[[#This Row],[Fournisseur]]&\" - \"&Tableau46[[#This Row],[Levure]]","v":"Imperial Yeast - A07 Flagship"},"73 - 77%",15.6,22.2,"Basse - Moyenne",60,72,null,"Ales","A craft brewing standard, Flagship is a versatile strain loved for its extremely clean character.\nThis strain performs well at standard ale temperatures but can be used in the low 60s to produce exceptionally crisp ales.\nFlocculation is in the middle of the road and will typically require filtration or fining to achieve crystal clear beers."]
["Imperial Yeast","B44","B44 Whiteout",{"$f":"Tableau46[[#This Row],[Fournisseur]]&\" - \"&Tableau46[[#This Row],[Levure]]","v":"Imperial Yeast - B44 Whiteout"},"72 - 76%",16.7,22.2,"Basse - Moyenne",62,72,null,"Belgian Ales","This is the strain for Belgian Wit style beers.\nWhiteout produces an excellent balance of spicy phenolic character and esters.\nAlong with the necessary aromatics, this strain produces a significant amount of acidity which is perfect for wits and other light colored Belgian ales.\nWhiteout can be flocculent during fermentation, then become non-flocculent at the end.\nThis may lead to slower than normal fermentation."]
["Imperial Yeast","L13","L13 Global",{"$f":"Tableau46[[#This Row],[Fournisseur]]&\" - \"&Tableau46[[#This Row],[Levure]]","v":"Imperial Yeast - L13 Global"},"73 - 77%",7.8,13.3,"Basse - Moyenne",46,56,null,"Lagers","The world’s most popular lager strain is ready for you.\nGlobal is an all-around solid lager strain that produces clean beers with a very low ester profile.\nThis strain is very powdery, so long lagering times or filtration is required for bright beer."]
["Imperial Yeast","A01","A01 House",{"$f":"Tableau46[[#This Row],[Fournisseur]]&\" - \"&Tableau46[[#This Row],[Levure]]","v":"Imperial Yeast - A01 House"},"73 - 75%",16.7,21.1,"Haute",62,70,null,"Ales","The best of both worlds, House is clean and allows malt and hops to shine.\nThis strain is extremely versatile and flocculent enough to drop out of the beer quickly.\nBest used in American IPAs but works well in English style ales.\nHouse is clean at cold temperatures with increased esters as fermentation temperatures increase."]
["Imperial Yeast","A04","A04 Barbarian",{"$f":"Tableau46[[#This Row],[Fournisseur]]&\" - \"&Tableau46[[#This Row],[Levure]]","v":"Imperial Yeast - A04 Barbarian"},"73 - 74%",16.7,21.1,"Moyenne",62,70,null,"Ales","Ready to attack your IPA, Barbarian produces stone fruit esters that work great when paired with citrus hops.\nBarbarian will give you what you need for an exceptionally balanced IPA."]
["Imperial Yeast","B56","B56 Rustic",{"$f":"Tableau46[[#This Row],[Fournisseur]]&\" - \"&Tableau46[[#This Row],[Levure]]","v":"Imperial Yeast - B56 Rustic"},"72 - 76%",20,26.7,"Moyenne",68,80,null,"Belgian Ales","This unique yeast can be used in your saison, farmhouse ale, or other Belgian styles where high ester levels are important.\nRustic typically produces a lot of bubblegum and juicy aromas that compliment complex maltiness."]
["Imperial Yeast","B48","B48 Triple Double",{"$f":"Tableau46[[#This Row],[Fournisseur]]&\" - \"&Tableau46[[#This Row],[Levure]]","v":"Imperial Yeast - B48 Triple Double"},"74 - 78%",18.3,25,"Moyenne",65,77,null,"Belgian Ales","The perfect strain for your classic abbey ales.\nTriple Double produces moderate esters with low to no phenolic characteristics.\nThis strain is tried and true and works perfectly in a production environment.\nKeep an eye on Triple Double, it likes to sit on top of the wort throughout fermentation which may result in a slow fermentation."]
["Imperial Yeast","B51","B51 Workhorse",{"$f":"Tableau46[[#This Row],[Fournisseur]]&\" - \"&Tableau46[[#This Row],[Levure]]","v":"Imperial Yeast - B51 Workhorse"},"72 - 77%",18.3,23.9,"Moyenne",65,75,null,"Belgian Ales","Saison…no problem. Belgian stout, double… yep.\nWorkhorse is the strain to use for a wide variety of brews.\nSuper clean, this fast-attenuating strain has good flocculation characteristics.\nHigh alcohol tolerance makes this a great option for big Belgian beers."]
["Imperial Yeast","A31","A31 Tartan",{"$f":"Tableau46[[#This Row],[Fournisseur]]&\" - \"&Tableau46[[#This Row],[Levure]]","v":"Imperial Yeast - A31 Tartan"},"70 - 75%",18.3,21.1,"Moyenne",65,70,null,"Ales","Tartan is a traditional strain that accentuates the malt character of Scottish ales.\nIt can also be used for other styles and works well in IPAs due to its clean character.\nFor a higher ester profile, use this ale yeast at the top end of the temperature range."]
["Imperial Yeast","A10","A10 Darkness",{"$f":"Tableau46[[#This Row],[Fournisseur]]&\" - \"&Tableau46[[#This Row],[Levure]]","v":"Imperial Yeast - A10 Darkness"},"71 - 75%",16.7,22.2,"Moyenne",62,72,null,"Ales","A beautiful strain for stout, porter, brown, and amber ales.\nDarkness produces a unique character that matches up perfectly with roasted and caramel malts.\nThis strain is alcohol tolerant, so don’t hesitate to throw high gravity worts its way."]
["Imperial Yeast","A15","A15 Independence",{"$f":"Tableau46[[#This Row],[Fournisseur]]&\" - \"&Tableau46[[#This Row],[Levure]]","v":"Imperial Yeast - A15 Independence"},"72 - 76%",15.6,22.2,"Moyenne",60,72,null,"Ales","Independence is the strain for bringing some new character into your hop-driven beers.\nHigher in esters than Flagship, this yeast will give some fruit character that will take your hoppy beers to a new level.\nWhile it shines in pale ales and IPAs, Independence is a great all-around strain and will also work well in stouts and English ales."]
["Imperial Yeast","A24","A24 Dry Hop",{"$f":"Tableau46[[#This Row],[Fournisseur]]&\" - \"&Tableau46[[#This Row],[Levure]]","v":"Imperial Yeast - A24 Dry Hop"},"74 - 78%",17.8,23.3,"Moyenne",64,74,null,"Ales","Dry Hop is a blend of A20 Citrus and A04 Barbarian.\nWhen this blend goes to work on your hoppy beer, the hop aroma blows up.\nThe combination of these strains produces amazing aromas of citrus, peach, and apricot that will accentuate your IPA, pale ale, and any other hop-driven beer."]
["Imperial Yeast","A38","A38 Juice",{"$f":"Tableau46[[#This Row],[Fournisseur]]&\" - \"&Tableau46[[#This Row],[Levure]]","v":"Imperial Yeast - A38 Juice"},"72 - 76%",17.8,23.3,"Moyenne",64,74,null,"Ales","Juicy. Fruity. Juice is an amazing strain for East Coast IPAs.\nThe ester profile of Juice brings out the aromas and flavors of the new school hops and creates a beer that is greater than the sum of its parts.\nKeep an eye on this strain, it likes to move to the top of fermentation and will climb out the fermenter if too full."]
["Imperial Yeast","G03","G03 Dieter",{"$f":"Tableau46[[#This Row],[Fournisseur]]&\" - \"&Tableau46[[#This Row],[Levure]]","v":"Imperial Yeast - G03 Dieter"},"73 - 77%",15.6,20.6,"Moyenne",60,69,null,"German Ales","Dieter is a clean, crisp, traditional German Kölsch strain.\nA very low ester profile makes this strain perfect for Kölsch, Alt and other light colored delicate beers.\nDieter has better flocculation characteristics than most Kölsch strains which allow brewers to produce clean, bright beers in a shorter amount of time."]
["Imperial Yeast","L17","L17 Harvest",{"$f":"Tableau46[[#This Row],[Fournisseur]]&\" - \"&Tableau46[[#This Row],[Levure]]","v":"Imperial Yeast - L17 Harvest"},"70 - 74%",10,15.6,"Moyenne",50,60,null,"Lagers","This strain combines good flocculation characteristics with low sulfur and low diacetyl.\nClean fermentations produce amazing bock, Helles, pilsner, dunkles, and just about any other lager style you throw its way."]
["Imperial Yeast","L28","L28 Urkel",{"$f":"Tableau46[[#This Row],[Fournisseur]]&\" - \"&Tableau46[[#This Row],[Levure]]","v":"Imperial Yeast - L28 Urkel"},"71 - 75%",11.1,14.4,"Moyenne",52,58,null,"Lagers","A traditional Czech lager strain, Urkel allows for a nice balance between hops and malt.\nThis strain can be slightly sulphery during fermentation, but it cleans up during lagering.\nFermentation at the higher end of the range will produce a beer with minimal sulfur and a light ester profile."]
["Imperial Yeast","B45","B45 Gnome",{"$f":"Tableau46[[#This Row],[Fournisseur]]&\" - \"&Tableau46[[#This Row],[Levure]]","v":"Imperial Yeast - B45 Gnome"},"72 - 76%",18.3,23.9,"Moyenne - Haute",65,75,null,"Belgian Ales","Gnome is the yeast for brewing Belgian inspired beers in a hurry.\nThis strain is extremely flocculent and drops out of the beer quickly after fermentation.\nGnome produces a nice phenolic character that goes well with hops, as well as with caramel and toffee flavors.\nGreat for Belgian ales that need to be crystal clear without filtration."]
["Imperial Yeast","A18","A18 Joystick",{"$f":"Tableau46[[#This Row],[Fournisseur]]&\" - \"&Tableau46[[#This Row],[Levure]]","v":"Imperial Yeast - A18 Joystick"},"73 - 77%",15.6,21.1,"Moyenne - Haute",60,70,null,"Ales","This strain is a fast mover and can be used at the low end of the ale fermentation spectrum to keep it clean.\nJoystick is a good choice for big, high alcohol, malty beers but has no issues chomping on a hoppy double IPA."]
["Imperial Yeast","A43","A43 Loki",{"$f":"Tableau46[[#This Row],[Fournisseur]]&\" - \"&Tableau46[[#This Row],[Levure]]","v":"Imperial Yeast - A43 Loki"},"75 - 85%",18.3,37.799999999999997,"Moyenne - Haute",65,100,null,"Ales","A traditional Norwegian Kveik strain that has an extremely wide fermentation temperature range.\nThis strain has been traditionally used in farmhouse style beers however, due to it’s fermentation temp range can be used in a variety of beers from pseudo lagers, Belgian inspired, and hop forward beers.\nOn the cool end of the range Loki is super clean; producing little to no esters.\nAs things warm up, it tends to produce a huge fruit ester profile."]
["Imperial Yeast","L05","L05 Cablecar",{"$f":"Tableau46[[#This Row],[Fournisseur]]&\" - \"&Tableau46[[#This Row],[Levure]]","v":"Imperial Yeast - L05 Cablecar"},"71 - 75%",12.8,18.3,"Moyenne - Haute",55,65,null,"Lagers","This strain is for fermenting your “California Common” beer.\nCablecar can produce clean pseudo lagers at ale temperatures but is also willing to work as a traditional lager strain down to the mid-50s."]
["Imperial Yeast","A09","A09 Pub",{"$f":"Tableau46[[#This Row],[Fournisseur]]&\" - \"&Tableau46[[#This Row],[Levure]]","v":"Imperial Yeast - A09 Pub"},"69 - 74%",17.8,21.1,"Très  Haute",64,70,null,"Ales","Brewers swear by this strain to achieve super bright ales in a short amount of time.\nOne of the most flocculent brewer’s strains around, Pub will rip through fermentation and then drop out of the beer quickly. Pub produces higher levels of esters than most domestic ale strains.\nBe sure to give beers made with Pub a sufficient diacetyl rest."]
["Lallemand",null,"BELLE SAISON Belgian Saison-Style",{"$f":"Tableau46[[#This Row],[Fournisseur]]&\" - \"&Tableau46[[#This Row],[Levure]]","v":"Lallemand - BELLE SAISON Belgian Saison-Style"},"Haute",15,35,"Basse",59,95,15,"Berliner Weiss,\nGose,\nSaison,\n","Belle Saison is a Belgian style ale yeast selected specifically for its ability to create Saison-style beers.\nBelle Saison lets brewers create Saison styles easily and with all the expected characteristics noted for this classic style.\nDesigned for warm temperature fermentation true to traditional production methods, beers brewed with Belle Saison exhibit the \"Farmhouse” flavors and aromas making for fruity, spicy and refreshing beer."]
["Lallemand",null,"WINDSOR British-Style",{"$f":"Tableau46[[#This Row],[Fournisseur]]&\" - \"&Tableau46[[#This Row],[Levure]]","v":"Lallemand - WINDSOR British-Style"},"Moyenne",15,22.2,"Basse",59,72,12,"American Wheat,\nBaltic Porter,\nBlonde Ale,\nBrown Porter,\nCream Ale,\nEnglish Brown Ale,\nEnglish IPA,\nExtra Special  Bitter,\nIrish Red Ale,\nMild,\nOatmeal Stout,\nOld Ale,\nOrdinary Bitter,\nRobust Porter,\nScottish Ale,\nSpecial/Best Bitter,\nSweet Stout","Windsor ale yeast is a true English strain that produces a beer which is estery to both palate and nose with a slight fresh yeasty flavor. Beers created with Windsor are usually described as full-bodied, fruity English ales.\nBrewers choose Windsor to produce beers that range from pale ale to porter with moderate alcohol levels and the flavor and aroma characteristics of the best traditional ales.\nWindsor does not utilize the sugar maltotriose (a molecule composed of 3 glucose units). Maltotriose is present in wort in an average 10-15% of all malt worts.\nThe result will be fuller body and residual sweetness in beer. Be advised to adjust mash temperatures according to desired result."]
["Lallemand",null,"MUNICH CLASSIC",{"$f":"Tableau46[[#This Row],[Fournisseur]]&\" - \"&Tableau46[[#This Row],[Levure]]","v":"Lallemand - MUNICH CLASSIC"},"Moyenne - Haute",17.2,22.2,"Basse",63,72,12,"Dunkel Weizen,\nGose,\nWeizen/WeissBier,\nWeizenbock","Munich Classic is a Bavarian wheat beer strain that can easily express the spicy and estery aroma profile typical to German wheat beer styles.\nThis strain is simple to use over a wide range of recipe variations and fermentation conditions, making it a great choice for a number of traditional styles of wheat beer.\nIn classic open fermentation vessels, the yeast can be skimmed off the top in the traditional manner. "]
["Lallemand",null,"MUNICH Wheat",{"$f":"Tableau46[[#This Row],[Fournisseur]]&\" - \"&Tableau46[[#This Row],[Levure]]","v":"Lallemand - MUNICH Wheat"},"Moyenne - Haute",17.2,22.2,"Basse",63,72,12,"American Wheat,\nBerliner Weiss,\nDunkel Weizen,\nGose,\nRoggenbier,\nWeizen/WeissBier,\nWeizenbock,\nWitbier","Munich Wheat Beer yeast originated in Bavaria, German and is a neutral strain which can be used to produce a wide variety of wheat-based beer styles.\nWith only slight esters and phenol production, Munich’s allows brewers to showcase other spice additions"]
["Lallemand",null,"LONDON ESB Beer",{"$f":"Tableau46[[#This Row],[Fournisseur]]&\" - \"&Tableau46[[#This Row],[Levure]]","v":"Lallemand - LONDON ESB Beer"},"Moyenne",18.3,22.2,"Basse",65,72,12,"American Pale Ale,\nBaltic Porter,\nBrown Porter,\nCream Ale,\nEnglish Brown Ale,\nEnglish IPA,\nExtra Special Bitter,\nIrish Red Ale,\nMild,\nOatmeal Stout,\nOld Ale,\nOrdinary Bitter,\nRobust Porter,\nScottish Ale,\nSpecial/Best Bitter,\nSweet Stout","London ESB is a true English ale strain selected for reliable fermentation performance and moderate ester production that lets the delicacies of the malt and hop aromas shine through.\nLondon ESB was selected from the Lallemand yeast culture library, and is a brilliant choice not only for brewing Extra Special Bitter but for other authentic heritage UK styles.\nLondon ESB may also be used in the production of Ciders. London ESB does not utilize the sugar maltotriose (a molecule composed of 3\nglucose units). Maltotriose is present in wort in an average 10-15% of all malt worts.\nThe result will be fuller body and residual sweetness in beer.\nBe advised to adjust mash temperatures according to desired result."]
["Lallemand",null,"NOTTINGHAM High-Performance Ale",{"$f":"Tableau46[[#This Row],[Fournisseur]]&\" - \"&Tableau46[[#This Row],[Levure]]","v":"Lallemand - NOTTINGHAM High-Performance Ale"},"Haute",10,22.2,"Haute",50,72,14,"American Amber Ale,\nAmerican Barleywine,\nAmerican Brown Ale,\nAmerican Ipa,\nAmerican Pale Ale,\nAmerican Stout,\nAmerican Wheat,\nBaltic Porter,\nBelgian Blonde Ale,\nBelgian Dark Strong,\nBelgian Golden Strong Ale,\nBelgian Pale Ale,\nBlonde Ale,\nBohemian Pilsner,\nBrown Porter,\nCalifornia Common,\nClassic American Pilsner,\nCream Ale,\nDark American Lager,\nDoppelbock,\nDortmunder Export,\nDry Stout,\nDüsseldorf Altbier,\nEisbock,\nEnglish Barleywine,\nEnglish Brown Ale,\nEnglish Ipa,\nExtra Special Bitter,\nForeign Extra Stout,\nGerman Pilsner,\nImperial Ipa,\nIrish Red Ale,\nKölsch,\nMaibock/Helles Bock,\nMild,\nMunich Dunkel,\nMunich Helles,\nOatmeal Stout,\nOktoberfest/Märzen,\nOld Ale,\nOrdinary Bitter,\nRobust Porter,\nRoggenbier,\nRussian Imperial Stout,\nSchwarzbier,\nScottish Ale,\nSession Ipa,\nSpecial/Best Bitter,\nStrong Scotch Ale,\nSweet Stout,\nTraditional Bock,\nVienna Lager,\nWeizenbock,\nWitbier","Nottingham is an English style ale yeast selected for its high performance ability and versatility. Furthermore, this highly adaptable yeast strain allows for tremendous creativity when brewing beers out of the regular spectrum.\nNottingham can also be used in the production of cider.\nAt lower temperature it is possible to ferment lager-style beers in all-malt wort within 9 days"]
["Lallemand",null,"DIAMOND Lager",{"$f":"Tableau46[[#This Row],[Fournisseur]]&\" - \"&Tableau46[[#This Row],[Levure]]","v":"Lallemand - DIAMOND Lager"},"Haute",10,15,"Haute",50,59,13,"Bohemian Lager,\nCalifornia Common,\nClassic American Pilsner,\nDark American Lager,\nDoppelbock,\nDortmunder Export,\nEistbock,\nGerman Pilsner,\nMaibock/Helles Bock,\nMunich Dunkel,\nMunich Helles,\nOktoberfest/Märzen,\nSchwarzbier,\nTraditional Bock,\nWeizen Lager","Diamond Lager yeast is a true lager strain originating in Germany.\nChosen for its robust character, Diamond Lager yeast delivers excellent fermentation performance, and has the ability to produce clean, authentic lagers. "]
["Lallemand",null,"BRY-97 American West Coast Ale",{"$f":"Tableau46[[#This Row],[Fournisseur]]&\" - \"&Tableau46[[#This Row],[Levure]]","v":"Lallemand - BRY-97 American West Coast Ale"},"Moyenne - Haute",15,22.2,"Haute",59,72,13,"American Amber Ale,\nAmerican BarleyWine,\nAmerican Brown Ale,\nAmerican IPA,\nAmerican Pale Ale,\nAmerican Stout,\nAmerican Wheat,\nBelgian Blond Ale,\nBlond Ale,\nCream Ale,\nDry Stout,\nDüsserldorf Altbier,\nExtra Special Bitter,\nForeign Extra Stout,\nImperial IPA,\nIrish Red Ale,\nKölsch,\nOatmeal Stout,\nOld Ale,\nRoggenbier,\nRussian Imperial Stout,\nScottish Ale,\nSession IPA,\nStrong Scottish Ale","BRY-97 is an American West Coast Style ale yeast that was selected from the Siebel Institute Culture Collection for its ability to deliver high quality ales.\nBRY-97 is a neutral strain with a high flocculation ability that can be used to make a wide variety of American style beers. "]
["Lallemand",null,"ABBAYE Belgian-style Ale",{"$f":"Tableau46[[#This Row],[Fournisseur]]&\" - \"&Tableau46[[#This Row],[Levure]]","v":"Lallemand - ABBAYE Belgian-style Ale"},"Moyenne - Haute",17.2,25,"Haute",63,77,14,"Belgian Blond Ale,\nBelgian Dark Strong,\nBelgian Dubbel,\nBelgian Golden Strong Ale,\nBelgian Pale Ale,\nBelgian Quad,\nBelgian Tripel,\nBière de Garde,\nWitbier","Abbaye is an Ale yeast of Belgian origin.\nSelected for its ability to ferment Belgian style beers ranging from low to high alcohol, Abbaye produces the spiciness and fruitiness typical of Belgian and Trappist style ales.\nWhen fermented at higher temperatures, typical flavors and aromas include tropical, spicy and banana.\nAt lower temperatures Abbaye produces darker fruit aromas and flavors of raisin, date and fig."]
["Lallemand",null,"LalBrew™ New England East Coast Ale",{"$f":"Tableau46[[#This Row],[Fournisseur]]&\" - \"&Tableau46[[#This Row],[Levure]]","v":"Lallemand - LalBrew™ New England East Coast Ale"},"Moyenne - Haute",15,22.2,"Moyenne",59,72,9,"American Wheat,\nBlonde Ale,\nBrown Porter,\nCream Ale,\nEnglish Brown Ale,\nEnglish Ipa,\nExtra Special Bitter,\nIrish Red Ale,\nMild,\nOrdinary Bitter,\nSpecial/Best Bitter;\nSweet Stout","LalBrewTM New England is an ale strain selected specifically for its fermentative consistency and ability to produce a unique fruit-forward ester profile desired in East Coast styles of beer.\nTypical fermentation with LalBrewTM New England will produce tropical and fruity esters, notably stone fruits like peach."]
["Lallemand",null,"WildBrew™ Sour Pitch",{"$f":"Tableau46[[#This Row],[Fournisseur]]&\" - \"&Tableau46[[#This Row],[Levure]]","v":"Lallemand - WildBrew™ Sour Pitch"},null,30,40,null,86,104,null,"Berliner Weiss,\nGose,\nKettle Sours,\nSaison","WildBrew™ Sour Pitch is a high-performance, high-purity lactic acid bacteria specifically selected for its ability to consistently produce a wide range of sour beer styles.\nWildBrew™ Sour Pitch produces a clean and balanced citrus flavor profile typical of both traditional and modern sour beer styles.\nWhen inoculated at optimal temperature and the right conditions, it is a powerful, safe and easy way to handle bacteria for various beer souring techniques, such as a typical kettle souring process."]
["Mangrove Jack","M02","Cider M02",{"$f":"Tableau46[[#This Row],[Fournisseur]]&\" - \"&Tableau46[[#This Row],[Levure]]","v":"Mangrove Jack - Cider M02"},"95 – 100 %",12.2,27.8,"Haute",54,82,null,"Cider","Suitable for brewing all types of cider\n\nA high ester-producing cider strain imparting wonderful flavor depth, revealing the full fruit potential.\nMakes exceptionally crisp, flavorsome and refreshing ciders.\n\nAROMA CHARACTERISTICS:\nThis strain promotes fruity aromas through high ester production, especially at warmer temperatures.\n\nFLAVOR/MOUTHFEEL CHARACTERISTICS:\nCiders fermented with this strain will finish dry and be relatively full-bodied with exceptional depth and a full-flavored fruit character.\n\nHIGHER ALCOHOL BEERS:\nThis strain has high alcohol tolerance up to >12% ABV. "]
["Mangrove Jack","M42","New World Strong Ale M42",{"$f":"Tableau46[[#This Row],[Fournisseur]]&\" - \"&Tableau46[[#This Row],[Levure]]","v":"Mangrove Jack - New World Strong Ale M42"},"77 – 82 %",16.100000000000001,22.2,"Haute",61,72,null,"Golden Ale,\nEnglish Pale Ale,\nOrdinary Bitter,\nBest Bitter,\nESB,\nScottish Heavy 70,\nScottish Export 80,\nStrong Scotch Ale,\nAmerican Pale,\nAmerican Amber Ale,\nAmerican Brown Ale,\nMild,\nBrown Ale,\nRobust Porter,\nDry Stout,\nOatmeal Stout,\nAmerican Stout,\nRussian Imperial Stout,\nEnglish IPA,\nOld Ale,\nEnglish Barley Wine,\nIrish Red Ale,\nBrown Porter,\nBaltic Porter,\nSweet Stout,\nForeign Extra Stout,\nScottish 60\n","Suitable for IPAs, Porters, Russian Imperial Stouts and more\n\nA top-fermenting ale strain suitable for many types of ales of all strengths.\nFerments with a neutral yeast aroma to ensure the full character of the malts and hops are prominent in each beer.\n\nAROMA CHARACTERISTICS:\nHops and malt aromas are enhanced and will tend toward earthy, nutty, orange peel, and mild spice.\nEsters will be nearly absent in normal strength beers fermented cool; below 68°F (20°C).\n\nFLAVOR/MOUTHFEEL CHARACTERISTICS:\nBeers fermented with this strain will finish dry, and very light beers will not be thin or watery. \nAcidity will be low, and mouth feel will be light and soft on the palate with a smooth non astringent texture.\nAs this strain is highly flocculent and resilient and not prone to autolysis, it is excellent for cask or bottle conditioning.\n\nHIGHER ALCOHOL BEERS:\nEster formation will be slightly elevated in higher alcohol beers.\nThe character of the esters will be pleasant with ripe apple and pear dominating, along with faint banana.\nBeer will be dry, but a perception of malt sweetness will survive in the aftertaste along with malt character and complexity.\nAlcohol should be warming, not hot."]
["Mangrove Jack","M29","French Saison Ale M29",{"$f":"Tableau46[[#This Row],[Fournisseur]]&\" - \"&Tableau46[[#This Row],[Levure]]","v":"Mangrove Jack - French Saison Ale M29"},"85 – 90 %",26.1,32.200000000000003,"Moyenne",79,90,14,"Belgian Specialty,\nCristmass Beers,\nSpecialty Beers,\nSpiced Ales,\nSaison","Suitable for producing Saisons and M29 farmhouse style beers up to 14% ABV.\n\nFrench Saison yeast is an exceptional, highly attenuative top-fermenting ale yeast, creating distinctive beers with spicy, fruity and peppery notes. Ideal for fermentation of farmhouse style beer. \n\nAROMA CHARACTERISTICS:\nThis French Saison ale yeast strain brings all the sophistication and complexity of classic Saison ale production to the home brew and small brewery setting. Spicy and peppery characteristics are prominent with an undertone of the ubiquitous fruity Character.\n\nFLAVOR/MOUTHFEEL CHARACTERISTICS:\nThis is a highly characterful yeast strain that will dominate all but the highest hopping rates and complex malt bills. Beers fermented with this yeast will tend to be dry in the finish often with a slight drying acidity and peppery notes, aiding drinkability at higher alcohol levels. Higher alcohol beers may have an increased ester production and warming alcohol notes.\n\nHIGHER ALCOHOL BEERS:\nThis yeast strain will perform exceptionally well up to 14% ABV making it suitable for a large range of Saisons."]
["Mangrove Jack","M41","Belgian Ale M41",{"$f":"Tableau46[[#This Row],[Fournisseur]]&\" - \"&Tableau46[[#This Row],[Levure]]","v":"Mangrove Jack - Belgian Ale M41"},"82 – 88 %",17.8,27.8,"Moyenne",64,82,null,"Belgian Pale Ale,\nTrappist Ale,\nAbbey Ale,\nBelgian Specialty,\nBelgian Dubbel,\nBelgian Tripel,\nBelgian Golden Strong Ale,\nBelgian Dark Strong Ale,\nChristmass Beers,\nSpecialty Beers,\nSpiced Ales,\n","Suitable for Belgian Strong Golden and Belgian Strong Dark Ales.\n\nSpicy and phenolic, this yeast emulates the intensity and complexity of some of the best monastic breweries in Belgium, high attenuation and alcohol tolerance allows you to brew a huge range of Belgian beers.\n\nAROMA CHARACTERISTICS:\nThis yeast develops ripe fruit especially plum like esters during fermentation and are prominent in the finished beer, it will also show a lightly balanced phenolic character.\n\nFLAVOR/MOUTHFEEL CHARACTERISTICS:\nBeer fermented with this yeast exhibit excellent classic Belgian ale flavor, clove hints with a multitude of fruit esters, alcohol and banana character.\n\nHIGHER ALCOHOL BEERS:\nHigh alcohol beers are this strains bread and butter, with a high alcohol tolerance strong beers just create excellent flavor and aroma characteristics."]
["Mangrove Jack","M44","US West Coast M44",{"$f":"Tableau46[[#This Row],[Fournisseur]]&\" - \"&Tableau46[[#This Row],[Levure]]","v":"Mangrove Jack - US West Coast M44"},"77 – 85 %",17.8,22.8,"Moyenne",64,73,null,"American Pale Ale,\nAmerican Amber Ale,\nAmerican Brown Ale,\nAmerican Stout,\nRussian Imperial Stout,\nUS IPA,\nImperial IPA,\nAmerican Wheat or Rye Beer","Suitable for American Style Pale Ales, American Double IPAs, American Style Imperial Stouts and more.\n\nA top-fermenting ale strain suitable for American style ales.\nThis yeast produces an exceptionally clean flavor, ideal for when you want the hop character to really punch through.\n\nA very neutral strain even when fermented in higher gravity worts and warmer temperatures.\nTangy citrus and pine hops aromas will be enhanced, as well as toasted and dark malt aromas..\n\nFLAVOR/MOUTHFEEL CHARACTERISTICS:\nBeers fermented with this strain will finish dry and crisp.\nThis strain is at its best in hop prominent American style ales. \nVery light ales may turn out a bit stripped, thin or astringent if care is not taken with the mash temperature and avoiding over-extraction.\nAcidity is moderately high, boosting hop flavors and creating a clipped finish.\n\nHIGHER ALCOHOL BEERS:\nRemaining very neutral, this strain excels in strong ales with simple malt bills.\nAlcohol will be a dominant flavor and aroma constituent, and may be quite warming but not harsh."]
["Mangrove Jack","M15","Empire Ale M15",{"$f":"Tableau46[[#This Row],[Fournisseur]]&\" - \"&Tableau46[[#This Row],[Levure]]","v":"Mangrove Jack - Empire Ale M15"},"70 – 75 %",17.8,22.2,"Moyenne",64,72,null,"Golden Ale,\nEnglish Pale Ale,\nOrdinary Bitter,\nBest Bitter,\nESB,\nScottish Heavy 70,\nScottish Export 80,\nStrong Scotch Ale,\nAmerican Pale,\nAmerican Amber Ale,\nAmerican Brown Ale,\nMild,\nBrown Ale,\nOatmeal Stout,\nOld Ale,\nIrish Red Ale,\nBrown Porter,\nSweet Stout,\nScottish 60\n","Suitable for Scottish Heavy Ales, American Amber Ales, Sweet Stouts and more. \n\nA top-fermenting ale yeast suitable for a variety of full bodied ales, with exceptional depth. Ferments with full, rich dark fruit flavors. \n\nAROMA CHARACTERISTICS:\nWhen fermented at the correct temperature, Empire Ale yeast exhibits extremely characterful and appetizing estery aromas reminiscent of rich dark fruit.\n\nFLAVOR/MOUTHFEEL CHARACTERISTICS:\nThis yeast strain has been carefully selected to aid mouth feel in the finished beer. Body should be full leaning towards a rich dark fruit character. Care must be taken when designing the beer to adjust hop bitterness to alleviate an over sweet finished beer.\n\nHIGHER ALCOHOL BEERS:\nHigher alcohol beers will tend to be slightly too sweet and heavy due to the moderate attenuative capabilities of the strain although a lower mash temperature may help the fermentability and lower the final gravity. "]
["Mangrove Jack","M76","Bavarian Lager M76",{"$f":"Tableau46[[#This Row],[Fournisseur]]&\" - \"&Tableau46[[#This Row],[Levure]]","v":"Mangrove Jack - Bavarian Lager M76"},"75 – 80 %",7.2,13.9,"Moyenne",45,57,null,"Baltic Porter,\nLight American Lager,\nPremium American Lager,\nMunich Helles,\nDortmunder Export,\nGerman Pilsner,\nBohemian Pilsner,\nVienna Lager,\nOktoberfest,\nMunich Dunkel,\nSchwarzbier,\nMaibock,\nBock,\nBock,\nDoppelBock,\nRauchbier,\nOther moked Beer,\nStandard American Lager,\nClassic American Pilsner,\nDark American Lager,\nCream Ale","Suitable for many European style beers including Lagers, Pilsners, Helles, Munich Dunkel, Rauchbier and more.\n\nA bottom-fermenting yeast suitable for most lager styles.\nPromotes less sulphur production than other lager strains, as well as a fuller, more rounded malt character with well-promoted hop flavors.\n\nAROMA CHARACTERISTICS: A superlative lager strain that is robust with a light sulphur aroma, expresses hop character well and promotes malt complexity.\n\nFLAVOR/MOUTHFEEL CHARACTERISTICS: Lightly acidic this yeast creates an extremely drinkable lager with less sulphur character than the usual strains.\n\nHIGHER ALCOHOL BEERS: This yeast does well at higher gravities having a good attenuation range; high alcohol beers do not tend to be too sweet."]
["Mangrove Jack","M20","Bavarian Wheat M20",{"$f":"Tableau46[[#This Row],[Fournisseur]]&\" - \"&Tableau46[[#This Row],[Levure]]","v":"Mangrove Jack - Bavarian Wheat M20"},"70 – 75 %",17.8,30,"Moyenne – Basse",64,86,null,"Roggenbier,\nWeizen,\nKristalWeizen,\nDunkel Weizen,\nWeizen Bock,\nAmerican Wheat or Rye Beer","Suitable for Hefeweizen, Kristal M20 Weizen, Dunkel Weizen and more.\n\nA top-fermenting wheat beer yeast which imparts banana and clove esters balanced with spiced aromas.\nThis yeast produces a silky mouthfeel and rich body.\n\nAROMA CHARACTERISTICS:\nIt has abundant classic banana esters, balanced with clove like phenolic aromas; these aromas tend to overwhelm any malt or hop character in the beer.\n\nFLAVOR/MOUTHFEEL CHARACTERISTICS:\nWhile this strain has only a moderate tendency to attenuate, the final beer will not be sweet. Instead, it will have a creamy, silky mouthfeel with a full and rich medium body.\nThis strain strips away most caramel and complex malt flavors, while deep roast and chocolate flavors will come through. The slight acidity produced, greatly enhances wheat\nmalt characteristics. It has a very low flocculation rate that makes it ideal for beers that are traditionally served cloudy.\n\nHIGHER ALCOHOL BEERS:\nIn higher alcohol beers, the phenolic character presented by this strain becomes a bit smokey and esters burst forth. Low attenuation rate may result in a sweet beer.\n"]
["Mangrove Jack","M31","Belgian Tripel M31",{"$f":"Tableau46[[#This Row],[Fournisseur]]&\" - \"&Tableau46[[#This Row],[Levure]]","v":"Mangrove Jack - Belgian Tripel M31"},"82 – 88 %",17.8,27.8,"Moyenne – Basse",64,82,null,"Belgian Pale Ale,\nTrappist Ale,\nAbbey Ale,\nGrand Cru,\nBelgian Specialty,\nBelgian Blond Alle,\nBelgian Dubbel,\nBelgian Tripel,\nBelgian Golden Strong Ale,\nBelgian Dark Strong Ale,\nChristmass Beers,\nSpecialty Beers,\nSpiced Ales","Provides a fantastic complex marriage of spice, fruity esters, phenolics and alcohol. It is also very attenuative with a high alcohol tolerance making it perfect for a range of Belgian styles.\n\nAROMA CHARACTERISTICS:\nBelgian Tripel has a fantastic heavily fruity aroma, married perfectly with light spice and esters it is massively complex, spicy, estery and phenolic.\n\nFLAVOR/MOUTHFEEL CHARACTERISTICS:\nBelgian beers fermented with this strain will finish phenolic and dry, they will also exhibit fruity and very complex ester characters. These characters exhibit a beautiful marriage of spice and fruit estery alcohol goodness.\n\nHIGHER ALCOHOL BEERS:\nHigh alcohol beers are this strain’s bread and butter, with a high alcohol tolerance, strong beers just create excellent flavor and aroma characteristics"]
["Mangrove Jack","M21","Belgian Wit M21",{"$f":"Tableau46[[#This Row],[Fournisseur]]&\" - \"&Tableau46[[#This Row],[Levure]]","v":"Mangrove Jack - Belgian Wit M21"},"70 – 75 %",17.8,25,"Moyenne – Basse",64,77,null,"Witbier,\nGrand Cru,\nChristmas Beers,\nSpecialty Beers,\nSpiced Ales","Suitable for Witbier, Grand Cru, Spiced Ales and other specialty beers.\n\nA traditional, top-fermenting yeast that has a good balance between fruity esters, and warming spice phenolics.\nThe yeast will leave some sweetness, and will drop bright if left long enough.\n\nAROMA CHARACTERISTICS:\nBelgian Wit yeast presents a very light spice with a hint of bubble-gum character, this yeast works exceptionally well with botanics.\n\nFLAVOR/MOUTHFEEL CHARACTERISTICS:\nThis yeast has a slightly suppressed Belgian character presenting as phenolic and dry, fruity and very complex character.\nThe mouthfeel is smooth, light, dry and crisp.\n\nHIGHER ALCOHOL BEERS:\nWith a medium attenuation this strain will struggle with extremely high alcohol beers and may become stressed."]
["Mangrove Jack","M05","Mead M05",{"$f":"Tableau46[[#This Row],[Fournisseur]]&\" - \"&Tableau46[[#This Row],[Levure]]","v":"Mangrove Jack - Mead M05"},"95 – 100 %",15,30,"Moyenne – Haute",59,86,null,"Mead","Suitable for all styles of mead.\n\nA high ester-producing strain conferring fresh, floral esters, especially when fermented cool. \nThis yeast has high alcohol tolerance and ferments well over a wide temperature range. \n\nAROMA CHARACTERISTICS:\nThis strain promotes fresh, floral aromas through high ester production, especially at cooler temperatures.\n\nFLAVOR/MOUTHFEEL CHARACTERISTICS:\nMeads fermented with this strain will finish dry and be relatively full-bodied with good complexity and a fresh, floral character.\n\nHIGHER ALCOHOL BEERS:\nThis strain has high alcohol tolerance up to 18% ABV.\nFor higher alcohol meads, ferment cooler; below 77°F (25°C)."]
["Mangrove Jack","M47","Belgian Abbey M47",{"$f":"Tableau46[[#This Row],[Fournisseur]]&\" - \"&Tableau46[[#This Row],[Levure]]","v":"Mangrove Jack - Belgian Abbey M47"},"73 – 77 %",17.8,25,"Moyenne – Haute",64,77,null,"Belgian Pale Ale,\nAbbey Ale,\nGrand Cru,\nBelgian Specialty,\nBelgian Blond Ale,\nBelgian Dubbel,\nBelgian Golden Strong Ale","Suitable for Belgian Pale Ales and Abbey Ales.\n\nModerately alcohol tolerant with fewer phenols than Belgian Ale, this yeast is exceptionally fruity with hugely complex esters and is highly flocculant.\n\n"]
["Mangrove Jack","M36","Liberty Bell Ale M36",{"$f":"Tableau46[[#This Row],[Fournisseur]]&\" - \"&Tableau46[[#This Row],[Levure]]","v":"Mangrove Jack - Liberty Bell Ale M36"},"74 – 78 %",17.8,22.8,"Moyenne – Haute",64,73,null,"Golden Ale,\nEnglish Pale Ale,\nOrdinary Bitter,\nBest Bitter,\nESB,\nScottish Heavy 70,\nScottish Export 80,\nStrong Scotch Ale,\nAmerican Pale,\nAmerican Amber Ale,\nAmerican Brown Ale,\nMild,\nBrown Ale,\nRobust Porter,\nDry Stout,\nOatmeal Stout,\nAmerican Stout,\nRussian Imperial Stout,\nEnglish IPA,\nUS IPA,\nOld Ale,\nEnglish Barley Wine,\nIrish Red Ale,\nBrown Porter,\nSweet Stout,\nScottish 60\n","\"Suitable for both English and American Pale Ales, Extra Special Bitters, Golden Ales and more.\n\nA top-fermenting ale yeast suitable for a wide variety of hoppy and distinctive style beers.\nThis strain produces light, delicate fruity esters and helps develop malt character.\n\nAROMA CHARACTERISTICS:\nSome pear esters, possibly strawberry or kiwi-like aromas can be expected.\nClean, delicate malt and hop aromas will survive fermentation.\nIf hop and/or malt aromas are prominent in the beer this strain’s aroma characteristics will fade to the background.\n\nFLAVOR/MOUTHFEEL CHARACTERISTICS:\nClean, mostly neutral and smooth, finishes beers moderately dry but does not strip away body. Silky, lightly smooth texture, light to medium body, mild acidit and mostly neutral flavor.\nAroma contributions from this yeast strain makes it a good all-rounder for a wide range of ales.\n\nHIGHER ALCOHOL BEERS:\nAs a very good strain for strong ales, this yeast provides brews with plenty of body, without being heavy or dense.\""]
["Mangrove Jack","M54","Californian Lager M54",{"$f":"Tableau46[[#This Row],[Fournisseur]]&\" - \"&Tableau46[[#This Row],[Levure]]","v":"Mangrove Jack - Californian Lager M54"},"77 – 82 %",17.8,20,"Moyenne – Haute",64,68,null,"Light American Lager,\nPremium American Lager,\nMunich Helles,\nDortmunder Export,\nGerman Pilsner,\nBohemian Pilsner,\nVienna Lager,\nOktoberfest,\nMunich Dunkel,\nSchwarzbier,\nMaibock,\nBock,\nBock,\nDoppelBock,\nRauchbier,\nOther moked Beer,\nStandard American Lager,\nClassic American Pilsner,\nDark American Lager,\nCreamCalifornia Common,\nAmerican Wheat or Rye Beer","Suitable for California Common and lagers M54 fermented at ambient (ale) temperatures.\n\nAROMA CHARACTERISTICS:\nCalifornia lager yeast produces a clean lager aroma without the associated sulphur this yeast is perfect for most kinds of lager.\n\nFLAVOR/MOUTHFEEL CHARACTERISTICS:\nCalifornia lager yeast produces clean and crisp lagers, this yeast is excellent for producing anything from a hoppy pilsner to a helles allowing excellent malt and hop character to be expressed.\n\nHIGHER ALCOHOL BEERS:\nWith a medium alcohol tolerance this yeast is not designed for fermenting over 8.5%"]
["Mangrove Jack","M84","Bohemian Lager M84",{"$f":"Tableau46[[#This Row],[Fournisseur]]&\" - \"&Tableau46[[#This Row],[Levure]]","v":"Mangrove Jack - Bohemian Lager M84"},"72 - 76 %",10,15,"Moyenne – Haute",50,59,null,"Baltic Porter,\nLight American Lager,\nPremium American Lager,\nMunich Helles,\nDortmunder Export,\nGerman Pilsner,\nBohemian Pilsner,\nVienna Lager,\nOktoberfest,\nMunich Dunkel,\nSchwarzbier,\nMaibock,\nBock,\nBock,\nDoppelBock,\nRauchbier,\nOther moked Beer,\nStandard American Lager,\nClassic American Pilsner,\nDark American Lager,\nCream Ale","Suitable for German/Bohemian Pilsners, M21 Baltic Porter, and American style Lagers.\n\nA bottom-fermenting lager yeast characterized by its dry and clean palate typical of traditional Czech brewing.\nProduces soft, delicate and well balanced beers. \n\nAROMA CHARACTERISTICS:\nClassic Bohemian pilsner strain aroma and flavor characteristics can be expected.\n\nFLAVOR/MOUTHFEEL CHARACTERISTICS:\nHop and malt character will be enhanced and supported by moderate to full body.\nIn wort with simple malt bills, delicate malt flavors will survive.\nBeer fermented with this strain is generally rich and chewy without being heavy at all.\nLight and delicately balanced beers call for this strain.\nLagering periods as short as 4 weeks may produce acceptable beer but allowing it to lager for 6-8 weeks, it will result in beer that is richer and smoother with a more refined aroma and flavor.\n\nHIGHER ALCOHOL BEERS:\nThis strain will perform reasonably well in higher alcohol beer production up to 8% alcohol.\nBeer of over 7% alcohol will be slightly sweet, and the alcohol may be slightly hot"]
["The Yeast Bay",null,"METSCHNIKOWIA REUKAUFII",{"$f":"Tableau46[[#This Row],[Fournisseur]]&\" - \"&Tableau46[[#This Row],[Levure]]","v":"The Yeast Bay - METSCHNIKOWIA REUKAUFII"},"20 - 25%",15.6,32.200000000000003,"Basse",60,90,"TBD","Beta","M. reukaufii is a nectar specialist that was isolated from flowers in the Berkeley Hills of California\nEvolutionarily, these yeast likely evolved to produce a more odorous and attractive nectar for pollinators by enzymatically altering otherwise inodorous nectar compounds like glycosides.\nWhile only attenuating to 20-25% in brewer’s wort and not utilizing maltose or maltose polymers, in co-fermentations it has been shown to drop gravity and pH of the fermentation faster, accentuate and modulate the flavor and aroma profile and soften the perceived bitterness of the finished product.\nThis strain MUST be used in conjunction with other yeast that can ferment brewer’s wort (capable of fermenting maltose)."]
["The Yeast Bay",null,"AMALGAMATION I\nBRETTANOMYCES BLEND",{"$f":"Tableau46[[#This Row],[Fournisseur]]&\" - \"&Tableau46[[#This Row],[Levure]]","v":"The Yeast Bay - AMALGAMATION I\nBRETTANOMYCES BLEND"},0.85,21.1,26.7,"Basse",70,80,"High","Brettanomyces","Amalgamation is the union of our six favorite Brettanomyces isolates from our microbe library.\nEach isolate produces a unique bouquet of bright and fruity flavors and aromas, and the combination of all of them into one blend results in the coalescence of these unique flavors and aromas into something truly special.\nExpect this blend to create a dry beer with a bright and complex fruitforward flavor and aroma of berries and citrus, accompanied b y some funk on the palate."]
["The Yeast Bay",null,"AMALGAMATION II\nBRETTANOMYCES BLEND",{"$f":"Tableau46[[#This Row],[Fournisseur]]&\" - \"&Tableau46[[#This Row],[Levure]]","v":"The Yeast Bay - AMALGAMATION II\nBRETTANOMYCES BLEND"},"82 - 86%",21.1,26.7,"Basse",70,80,"High","Brettanomyces","The second installment of our \"Brett Super Blend\", Amalgamation II is a blend of 5 Brettanomyces bruxellensis isolates.\nThis culture is the coalescence of all of the great qualities of each isolate: The balanced funk of the Beersel isolates and TYB184, the sweet tart character of TYB207, and the tropical bouquet of lemon/pineapple/guava/mango/papaya esters contributed by TYB261."]
["The Yeast Bay",null,"BEERSEL BRETTANOMYCES\nBLEND",{"$f":"Tableau46[[#This Row],[Fournisseur]]&\" - \"&Tableau46[[#This Row],[Levure]]","v":"The Yeast Bay - BEERSEL BRETTANOMYCES\nBLEND"},"82 - 85%",21.1,26.7,"Basse",70,80,"High","Brettanomyces","This blend combines Brettanomyces strains isolated from a lambic produced in the Beersel area in the Belgian province of Flemish Brabant. All of the strains in this blend provide a balanced profile of fruitiness, funkiness and a crisp tartness. This blend tends to be a quick starter and forms a nice pellicle."]
["The Yeast Bay","TYB307","BRETTANOMYCES BRUXELLENSIS\nSTRAIN TYB307",{"$f":"Tableau46[[#This Row],[Fournisseur]]&\" - \"&Tableau46[[#This Row],[Levure]]","v":"The Yeast Bay - BRETTANOMYCES BRUXELLENSIS\nSTRAIN TYB307"},"80 - 84%",21.1,26.7,"Basse",70,80,"High","Beta","This isolate is a single strain of Brettanomyces bruxellensis isolated from a California brewery that utilizes an extensive and diverse array of organisms in the production of their wild/sour/funky beers.\nThis strain exhibits a lemony-tartness with hints of hay and mild barnyard funkiness, and has a crisp and dry finish. TYB307 is suitable for primary fermentation and extended aging."]
["The Yeast Bay","TYB415","BRETTANOMYCES BRUXELLENSIS\nSTRAIN TYB415",{"$f":"Tableau46[[#This Row],[Fournisseur]]&\" - \"&Tableau46[[#This Row],[Levure]]","v":"The Yeast Bay - BRETTANOMYCES BRUXELLENSIS\nSTRAIN TYB415"},"82 - 86%",21.1,26.7,"Basse",70,80,"High","Beta","This isolate is a single strain of Brettanomyces bruxellensis isolated from a brewer of all things sour and wild in the Mountain West.\nThis strain exhibits a strong profile of complex tropical fruit that is dominated by pineapple with a noticeable earthiness that adds a unique complexity and depth of character to the beer.\nTYB415 is suitable for primary fermentation and extended aging."]
["The Yeast Bay","TYB184","BRETTANOMYCES BRUXELLENSIS\nSTRAIN TYB184",{"$f":"Tableau46[[#This Row],[Fournisseur]]&\" - \"&Tableau46[[#This Row],[Levure]]","v":"The Yeast Bay - BRETTANOMYCES BRUXELLENSIS\nSTRAIN TYB184"},"82 - 88%",22.2,27.8,"Basse - Moyenne",72,82,"High","Brettanomyces","Isolated from a rustic farmhouse style beer produced in the Northeastern United States, this single strain of Brettanomyces bruxellensis is attenuative, produces a moderate citric acidic-like character and an ester profile of lemon/pineapple.\nAnother notable characteristic of this isolate is the mild barnyard character it produces that doesn't take over the profile; rather, it balances the ester profile."]
["The Yeast Bay","TYB207","BRETTANOMYCES BRUXELLENSIS\nSTRAIN TYB207",{"$f":"Tableau46[[#This Row],[Fournisseur]]&\" - \"&Tableau46[[#This Row],[Levure]]","v":"The Yeast Bay - BRETTANOMYCES BRUXELLENSIS\nSTRAIN TYB207"},"80 - 82%",22.2,27.8,"Basse - Moyenne",72,82,"High","Brettanomyces","Isolated from a Belgian-inspired brewery in the Northeastern United States, this single strain of Brettanomyces bruxellensis exhibits good attenuation, and produces a moderate acidic-like character and a tropical fruit ester profile the combination of which produces a character reminiscent of sweet tarts.\nIt's a fruity, funky tartness that's refreshing and crisp. This strain is well-suited for primary and secondary fermentation."]
["The Yeast Bay","TYB261","BRETTANOMYCES BRUXELLENSIS\nSTRAIN TYB261",{"$f":"Tableau46[[#This Row],[Fournisseur]]&\" - \"&Tableau46[[#This Row],[Levure]]","v":"The Yeast Bay - BRETTANOMYCES BRUXELLENSIS\nSTRAIN TYB261"},"80 - 82%",22.2,27.8,"Basse - Moyenne",72,82,"High","Brettanomyces","Isolated from a unique mixed fermentation beer produced in the Midwestern United States, this Brettanomyces bruxellensis isolate exhibits a mild tartness and soft funk with a solid backbone of tropical fruit esters (papaya, guava, pineapple, guinep).\nIt's great primary fermenter, but really shines in secondary fermentation following u p a primary fermentation that produces a lot of flavor compounds.\nThis strain is a true flavor modulator, and the more raw material it has to work with the greater the complexity that will b e achieved in the finished beer.\nThis strain will produce a massive, thick krausen."]
["The Yeast Bay",null,"SAISON BLEND I",{"$f":"Tableau46[[#This Row],[Fournisseur]]&\" - \"&Tableau46[[#This Row],[Levure]]","v":"The Yeast Bay - SAISON BLEND I"},"78 - 80%",20,26.7,"Basse - Moyenne",68,80,"High","Belgian Ale","A blend of two unique Saccharomyces cerevisiae strains isolated from beers that embody the saison style, this blend is a balance of the many characteristic saison flavors and aromas.\nOne yeast strain is a good attenuator that produces a spicy and mildly tart and tangy beer with a full mouthfeel. The other yeast strain is also a good attenuator that produces a delightful ester profile of grapefruit and orange zest and imparts a long, dry and earthy finish to the beer.\nTogether, they produce a dry but balanced beer with a unique flavor and aroma profile."]
["The Yeast Bay",null,"WALLONIAN FARMHOUSE II",{"$f":"Tableau46[[#This Row],[Fournisseur]]&\" - \"&Tableau46[[#This Row],[Levure]]","v":"The Yeast Bay - WALLONIAN FARMHOUSE II"},"80 - 82%",20,26.7,"Basse - Moyenne",68,80,"Medium - High","Belgian Ale","This is a single strain of Saccharomyces cerevisiae isolated from the same source as our Wallonian Farmhouse strain, a well-known brewery hailing from the Walloon region of Belgium.\nSlightly less attenuative and exhibiting a more restrained phenolic and expressive ester profile than Wallonian Farmhouse I, this yeast exhibits a great balance of fruitiness and rustic farmhouse character."]
["The Yeast Bay",null,"WALLONIAN FARMHOUSE III ",{"$f":"Tableau46[[#This Row],[Fournisseur]]&\" - \"&Tableau46[[#This Row],[Levure]]","v":"The Yeast Bay - WALLONIAN FARMHOUSE III "},"82 - 84%",20,26.7,"Basse - Moyenne",68,80,"Medium - High","Belgian Ale","This is a single strain of Saccharomyces cerevisiae isolated from a wellknown brewery hailing from the Walloon region of Belgium.\nThis strain is as attenuative as our original Wallonian Farmhouse and exhibits a more balanced profile of ester and phenols.\nThis yeast is similar to a classic saison strain offered b y many other yeast manufacturers, without the slow/low attenuation and stalling issues often observed in those cultures. "]
["The Yeast Bay",null,"BRUSSELS BRETTANOMYCES\nBLEND",{"$f":"Tableau46[[#This Row],[Fournisseur]]&\" - \"&Tableau46[[#This Row],[Levure]]","v":"The Yeast Bay - BRUSSELS BRETTANOMYCES\nBLEND"},"80 - 90%",21.1,26.7,"Basse - Moyenne",70,80,"High","Brettanomyces","This blend combines Brettanomyces strains isolated from a unique lambic produced in the Brussels region of Belgium.\nAll of the isolates in this blend produce a pronounced barnyard funk with mild acidity and mild fruitiness.\nThis blend is a great addition to any beer that you want to funk up."]
["The Yeast Bay",null,"LOCHRISTI BRETTANOMYCES\nBLEND",{"$f":"Tableau46[[#This Row],[Fournisseur]]&\" - \"&Tableau46[[#This Row],[Levure]]","v":"The Yeast Bay - LOCHRISTI BRETTANOMYCES\nBLEND"},"80 - 88%",21.1,26.7,"Basse - Moyenne",70,80,"High","Brettanomyces","This blend combines Brettanomyces strains isolated from a unique beer produced in the Lochristi area in East Flanders.\nOne strain provides a moderate funk and light fruitiness, while the other strain adds a more assertive fruitiness dominated b y hints of strawberry.\nThis blend also imparts a pleasant acidity over time that helps to balance out the profile of the finished beer."]
["The Yeast Bay",null,"SAISON/BRETTANOMYCES\nBLEND II",{"$f":"Tableau46[[#This Row],[Fournisseur]]&\" - \"&Tableau46[[#This Row],[Levure]]","v":"The Yeast Bay - SAISON/BRETTANOMYCES\nBLEND II"},"82 - 85%",22.2,26.7,"Basse - Moyenne",72,80,"High","Mixed Cultures","The cultures in this new and unique blend include two saison-style Saccharomyces cerevisiae isolates (Wallonian Farmhouse II and Wallonian Farmhouse III) and two Brettanomyces bruxellensis cultures (TYB184, TYB207).\nThis blend will produce a beer that is bursting with classic saison character with a rustic kick of Brettanomyces fruitiness and funkiness.\nWhile exhibiting a mild hay/barnyard component, the overall character is more fruit-forward."]
["The Yeast Bay",null,"MÉLANGE",{"$f":"Tableau46[[#This Row],[Fournisseur]]&\" - \"&Tableau46[[#This Row],[Levure]]","v":"The Yeast Bay - MÉLANGE"},"85 - 100%",20,25.6,"Basse - Moyenne",68,78,"High","Mixed Cultures","Mélange is made up of a rich diversity of fermentative organisms, intended for use in the production of sour beers in which a balance of fruity esters, earthiness, funk and sourness is desired.\nThis blend contains two Saccharomyces cerevisiae isolates, Saccharomyces fermentati , five Brettanomyces isolates, Lactobacillus brevis , Lactobacillus delbreuckii and Pediococcus damnosus . *DIASTATIC COMPONENTS"]
["The Yeast Bay",null,"FARMHOUSE SOUR ALE",{"$f":"Tableau46[[#This Row],[Fournisseur]]&\" - \"&Tableau46[[#This Row],[Levure]]","v":"The Yeast Bay - FARMHOUSE SOUR ALE"},"80 - 100%",21.1,25.6,"Basse - Moyenne",70,78,"Medium - High","Mixed Cultures","This blend contains two farmhouse/saison Saccharomyces cerevisiae isolates, Lactobacillus brevis , and Lactobacillus delbreuckii .\nThe two Saccharomyces strains will combine to create a delightful ester profile of grapefruit and orange zest accompanied by a mild earthiness and spiciness, while two Lactobacillus strains will produce a balanced acid profile."]
["The Yeast Bay",null,"SAISON/BRETTANOMYCES\nBLEND I",{"$f":"Tableau46[[#This Row],[Fournisseur]]&\" - \"&Tableau46[[#This Row],[Levure]]","v":"The Yeast Bay - SAISON/BRETTANOMYCES\nBLEND I"},0.8,21.1,25.6,"Basse - Moyenne",70,78,"High","Mixed Cultures","This blend combines one of the Saccharomyces strains from the Saison Blend and two unique Brettanomyces isolates from our yeast library.\nThe Saccharomyces yeast strain is a strong attenuator that produces a delightful ester profile of grapefruit and orange zest and imparts a long, dry and earthy finish to the beer.\nThe Brettanomyces strains are both good attenuators that produce some fruity esters and mild funk, and add a bright character to the beer.\nThe combination of these yeast produces a dry but balanced character with a delightful ester profile and just the right amount of funk."]
["The Yeast Bay",null,"TYB HOUSE SOUR\nBLEND",{"$f":"Tableau46[[#This Row],[Fournisseur]]&\" - \"&Tableau46[[#This Row],[Levure]]","v":"The Yeast Bay - TYB HOUSE SOUR\nBLEND"},"85 - 100%",20,25.6,"Basse - Moyenne",68,78,"High","Beta","As we isolate new organisms and evaluate them, we find individual strains of yeast and bacteria that we think have great character that add something unique to the profile of a beer.\nWhile the base for this blend consists of the same organisms in our Melange Blend, it contains a cornucopia of new strains that we incorporate as we go about our strain discovery process.\nWhile a majority of each lot consists largely of propagations of the base strains along with new isolates, each new lot of TYB House Sour contains a small portion of the previous lot, resulting in a character that is constantly\nmaturing and evolving. *DIASTATIC COMPONENTS"]
["The Yeast Bay",null,"NORTHEASTERN ABBEY",{"$f":"Tableau46[[#This Row],[Fournisseur]]&\" - \"&Tableau46[[#This Row],[Levure]]","v":"The Yeast Bay - NORTHEASTERN ABBEY"},"77 - 81%",20,23.9,"Basse - Moyenne",68,75,"Medium - High","Belgian Ale","Northeastern Abbey is a strain of Saccharomyces cerevisiae that was isolated from a beer crafted b y a well-known producer of Belgian-style ales in the Northeastern United States.\nThis yeast produces a very mild spiciness and earthy flavor and aroma which is complemented b y a subtle but magnificent array of fruity esters, including pear and citrus fruit.\nExpect this yeast to produce a large, thick krausen."]
["The Yeast Bay",null,"FUNKTOWN PALE ALE",{"$f":"Tableau46[[#This Row],[Fournisseur]]&\" - \"&Tableau46[[#This Row],[Levure]]","v":"The Yeast Bay - FUNKTOWN PALE ALE"},"78 - 95%",20,23.3,"Basse - Moyenne",68,74,"Medium - High","Mixed Cultures","Funktown Pale Ale is a blend of our Vermont Ale strain and a unique wild strain of Saccharomyces that is well suited for primary fermentation.\nThe combination of the citrus/peach esters from the Vermont Ale strain and the very light funk and pineapple/mango esters from the wild Saccharomyces produces a unique flavor and aroma profile that is fruit-forward.\nExpect this blend to finish drier than the Vermont Ale. *DIASTATIC COMPONENT"]
["The Yeast Bay",null,"VERMONT ALE",{"$f":"Tableau46[[#This Row],[Fournisseur]]&\" - \"&Tableau46[[#This Row],[Levure]]","v":"The Yeast Bay - VERMONT ALE"},"78 - 82%",17.8,22.2,"Basse - Moyenne",64,72,"Medium - High","American/British Ale","Isolated from a uniquely crafted double IPA out of the Northeastern United States and originally of British lineage, this single strain of Saccharomyces cerevisiae produces a balanced fruity ester profile of peaches and light citrus that complements any aggressively hopped beer."]
["The Yeast Bay",null,"HAZY DAZE II ",{"$f":"Tableau46[[#This Row],[Fournisseur]]&\" - \"&Tableau46[[#This Row],[Levure]]","v":"The Yeast Bay - HAZY DAZE II "},"81 - 85%",18.899999999999999,22.2,"Basse - Moyenne",66,72,"Medium - High","American/British Ale","Hazy Daze II is a proprietary blend of four Saccharomyces cerevisiae strains, and will exhibit an intense yet balanced ester profile of stone fruit (peach, apricot, nectarine and), tropical fruit (mango, guava) and grapefruit citrus esters.\nIt will also ferment faster and finish at a slightly lower terminal gravity as compared to our original Hazy Daze. *DIASTATIC COMPONENT"]
["The Yeast Bay",null,"HAZY DAZE",{"$f":"Tableau46[[#This Row],[Fournisseur]]&\" - \"&Tableau46[[#This Row],[Levure]]","v":"The Yeast Bay - HAZY DAZE"},"79 - 83%",17.8,21.1,"Basse - Moyenne",64,70,"Medium - High","American/British Ale","Hazy Daze contains a proprietary blend of three Saccharomyces cerevisiae strains, all of which offer unique contributions to the production of crisp, hop forward beers.\nExpect this blend to throw bountiful amounts of peach, apricot, nectarine and grapefruit citrus esters, exhibit lower flocculation and achieve good attenuation to produce beers with a dry and crisp character."]
["The Yeast Bay",null,"FRANCONIAN DARK LAGER",{"$f":"Tableau46[[#This Row],[Fournisseur]]&\" - \"&Tableau46[[#This Row],[Levure]]","v":"The Yeast Bay - FRANCONIAN DARK LAGER"},"74 - 78%",8.9,10.6,"Basse - Moyenne",48,51,"Medium - High","Lager","Franconian Dark Lager is a single strain of Saccharomyces pastorianus that hails from the Franconia region of Germany.\nThis yeast exhibits a short lag time and has flavor profile characteristics that complement dark, roasted malts.\nThe dark malt complementing nature of this yeast makes it a perfect fit for any big, malt driven dark lagers.\nWhile well-suited for dark lagers, this yeast also performs well in producing lagers derived from a pale worts."]
["The Yeast Bay",null,"HESSIAN PILS",{"$f":"Tableau46[[#This Row],[Fournisseur]]&\" - \"&Tableau46[[#This Row],[Levure]]","v":"The Yeast Bay - HESSIAN PILS"},"73 - 76%",7.2,8.9,"Basse - Moyenne",45,48,"Medium","Lager","Hessian Pils is a single strain of Saccharomyces pastorianus that hails from the Hess region of Germany.\nIt exhibits everything you want in a great Pilsner yeast: it's a clean fermenter with relatively low ester formation, exhibits a short lag time, ferments wort quickly and attenuates well even at the low end of the temperature range. These characteristics allow the malt and hop profile to really shine, and creates a crisp finished beer."]
["The Yeast Bay",null,"SIGMUND'S VOSS KVEIK",{"$f":"Tableau46[[#This Row],[Fournisseur]]&\" - \"&Tableau46[[#This Row],[Levure]]","v":"The Yeast Bay - SIGMUND'S VOSS KVEIK"},"78 - 83%",21.1,37.799999999999997,"Haute",70,100,"High","Kveik","Sigmund's Voss Kveik yeast is a single strain of Saccharomyces cerevisiae isolated from a sample of kveik generously provided by Sigmund Gjernes via Lars Garshol.\nThis strain exhibits the ability to ferment wort over a large temperature range, 70 - 100 °F, without major changes to the flavor profile or production of any harsh phenolics or fusel alchohols.\nWe highly recommend taking this into the high end of temperature range, 90-100 °F."]
["The Yeast Bay",null,"SIMONAITIS LITHUANIAN\nFARMHOUSE YEAST",{"$f":"Tableau46[[#This Row],[Fournisseur]]&\" - \"&Tableau46[[#This Row],[Levure]]","v":"The Yeast Bay - SIMONAITIS LITHUANIAN\nFARMHOUSE YEAST"},"76 - 82%",23.9,35,"Haute",75,95,"High","Lithuanian","This culture is a single strain of Sacchromyces cerevisiae , isolated from a Lithuanian Farmhouse mixed culture kindly provided b y Julius Simonaitis via Lars Garshol.\nWhile not a traditional “kveik” yeast, it handles high temperatures and high gravity worts well, with an upper fermentation temperature of 95 ºF.\nAcross a wide temperature range this culture will throw an intriguing mix of orange, tropical fruit and stonefruit esters that is reminiscent of POG Juice (passionfruit, orange, guava), and produces distinct spicy/earthy/herbal undertones."]
["The Yeast Bay",null,"FLANDERS SPECIALTY ALE",{"$f":"Tableau46[[#This Row],[Fournisseur]]&\" - \"&Tableau46[[#This Row],[Levure]]","v":"The Yeast Bay - FLANDERS SPECIALTY ALE"},"78 - 82%",20,26.7,"Moyenne",68,80,"High","Belgian Ale","Flanders Specialty Ale is a single strain of Saccharomyces cerevisiae isolated from a fascinating Belgian producer of a wide array of traditional Belgian beer styles.\nThis is a versatile yeast that will ferment fairly dry and produce a balanced flavor and aroma profile laced with a myriad of esters and phenols."]
["The Yeast Bay",null,"SAISON BLEND II",{"$f":"Tableau46[[#This Row],[Fournisseur]]&\" - \"&Tableau46[[#This Row],[Levure]]","v":"The Yeast Bay - SAISON BLEND II"},"85 - 100%",20,26.7,"Moyenne",68,80,"High","Belgian Ale","This combination of Saccharomyces cerevisiae strains embodies the balanced fusion of the two foremost saison flavor/aroma characters, fruitiness and earthiness.\nEach Saccharomyces strain in this blend produces flavor compounds that serve as the yin to the other's yang, and the result is an exceptionally complex yet balanced flavor and aroma profile.\nOne strain will serve to create an ester profile of grapefruit and orange zest, while the other will produce a mild earthiness and spiciness. *DIASTATIC COMPONENT"]
["The Yeast Bay",null,"WALLONIAN FARMHOUSE I ",{"$f":"Tableau46[[#This Row],[Fournisseur]]&\" - \"&Tableau46[[#This Row],[Levure]]","v":"The Yeast Bay - WALLONIAN FARMHOUSE I "},"81 - 100%",22.2,26.7,"Moyenne",72,80,"High","Belgian Ale","Isolated from a unique farmhouse-style ale that hails from the Walloon region of Belgium, this strain of Saccharomyces cerevisiae is one of the funkier \"clean\" yeast we have in our stable.\nIt imparts a slight earthy funk and tart character to the beer, and is a very mild producer of slightly spicy and mildly smokey flavor compounds.\nWe recommend controlling the dryness b y adding malts or adjuncts to the mash tun that will lend some body and residual sweetness to the beer. *DIASTATIC"]
["The Yeast Bay",null,"MIDWESTERN ALE",{"$f":"Tableau46[[#This Row],[Fournisseur]]&\" - \"&Tableau46[[#This Row],[Levure]]","v":"The Yeast Bay - MIDWESTERN ALE"},"76 - 80%",17.8,22.2,"Moyenne",64,72,"Medium - High","American/British Ale","Midwestern Ale yeast is a single strain of Saccharomyces cerevisiae isolated from a storied brewery in the heartland of America, well suited for fermentation of a broad spectrum of worts.\nA relatively fast fermenter with good attenuation, expect this yeast to ferment cleaner with a low ester profile at the cooler fermentation temperatures, and produce a more pronounced ester profile at warmer fermentation temperatures.\nThis yeast is a great choice for a versatile house yeast."]
["The Yeast Bay",null,"KVEIK'N HILLS",{"$f":"Tableau46[[#This Row],[Fournisseur]]&\" - \"&Tableau46[[#This Row],[Levure]]","v":"The Yeast Bay - KVEIK'N HILLS"},"78 - 83%",21.1,37.799999999999997,"Moyenne - Haute",70,100,"High","Beta","This culture is the marriage of our M. reukaufii isolate from the Berkeley Hills of California with Sigmund’s Voss Kveik.\nExpect this culture to ferment to approximately the same dryness as Sigmund’s Voss Kveik alone with a softer finish on the back end, especially noticeable in more heavily hop worts.\nWhile still citrus-ester forward, a more complex and accentuated aroma and flavor profile will develop based upon the hop profile chosen of the beer."]
["The Yeast Bay",null,"LITHUANIA'N HILLS",{"$f":"Tableau46[[#This Row],[Fournisseur]]&\" - \"&Tableau46[[#This Row],[Levure]]","v":"The Yeast Bay - LITHUANIA'N HILLS"},"76 - 82%",23.9,35,"Moyenne - Haute",75,95,"High","Beta","This culture is the marriage of our M. reukaufii isolate from the Berkeley Hills of California with Simonaitis Lithuanian Farmhouse yeast.\nExpect this culture to ferment to approximately the same dryness as Simonaitis Lithuanian Farmhouse alone with a softer finish on the back end, especially noticeable in more heavily hop worts. A more complex and accentuated ester profile of POG Juice (passionfruit, orange, guava) will evolve based upon the hop profile chosen of the beer."]
["The Yeast Bay",null,"DRY BELGIAN ALE",{"$f":"Tableau46[[#This Row],[Fournisseur]]&\" - \"&Tableau46[[#This Row],[Levure]]","v":"The Yeast Bay - DRY BELGIAN ALE"},"85 - 100%",20,23.3,"Moyenne - Haute",68,74,"High","Belgian Ale","Dry Belgian Ale is single strain of Saccharomyces cerevisiae isolated from a unique golden strong ale.\nThe profile is a complex and balanced mix of apple, pear and light citrus fruit with some mild spicy and peppery notes.\nThis strain is highly attenuative and alcohol tolerant.\nFor a yeast that's as dry as it is, it creates beers with a surprising amount of body even without the use of specialty grains or adjuncts. *DIASTATIC"]
["The Yeast Bay",null,"LACTOBACILLUS BLEND",{"$f":"Tableau46[[#This Row],[Fournisseur]]&\" - \"&Tableau46[[#This Row],[Levure]]","v":"The Yeast Bay - LACTOBACILLUS BLEND"},0.05,21.1,32.200000000000003,"N/A",70,90,"N/A","Lactic Acid Bacteria","The Lactobacillus Blend is comprised of three strains, one strain of Lactobacillus plantarum and two strains of Lactobacillus brevis .\nOne of the strains of L. brevis was isolated from an unintentionally sour hoppy blonde ale from a Mexican craft brewery, and exhibits strong hop tolerance (15-20IBU).\nThis blend can b e used on its own for kettle souring prior to pitching yeast to create acidity quickly, or co-pitched with yeast to create sourness over time."]
["The Yeast Bay","TYB282","LACTOBACILLUS BREVIS\nSTRAIN TYB282",{"$f":"Tableau46[[#This Row],[Fournisseur]]&\" - \"&Tableau46[[#This Row],[Levure]]","v":"The Yeast Bay - LACTOBACILLUS BREVIS\nSTRAIN TYB282"},0.05,21.1,32.200000000000003,"N/A",70,90,"N/A","Lactic Acid Bacteria","TYB282 is a single strain of Lactobacillus brevis isolated out of an unintentionally soured golden ale produced b y a Mexican craft brewery.\nThis strain produces a nice, clean lactic acidity (down to ~pH 3.16-3.18) in unhopped wort within 36 hours at a temperature of ~72-77 °F.\nThe higher the temperature up to 90 °F, the faster the acid production.\nThis is a great strain for kettle souring, but really shines in souring fermented beer as a result of its hop tolerance (15-20 IBU)."]
["Whitelabs","WLP1983","WLP1983 Charlie's Fist Bump Yeast",{"$f":"Tableau46[[#This Row],[Fournisseur]]&\" - \"&Tableau46[[#This Row],[Levure]]","v":"Whitelabs - WLP1983 Charlie's Fist Bump Yeast"},"66 - 70%",12.8,22.8,"Basse",55,73,"5 - 10%",null,null,"Previously called WLP862 Cry Havoc Lager Yeast, this strain is licensed from Charlie Papazian and can ferment at both ale and lager temperatures, allowing brewers to produce diverse beer styles.\nThe recipes in both Papazian’s books, \"The Complete Joy of Homebrewing,\" \"The Homebrewer’s Companion,\" and \"Microbrewed Adventures\" were originally developed and brewed with this yeast."]
["Whitelabs","WLP564 ","WLP564 Leeuwenhoek Saison Yeast Blend",{"$f":"Tableau46[[#This Row],[Fournisseur]]&\" - \"&Tableau46[[#This Row],[Levure]]","v":"Whitelabs - WLP564 Leeuwenhoek Saison Yeast Blend"},"76 - 82%",18.899999999999999,23.9,"Basse",66,75,15,null,null,"A blend of two saison strains and a low phenolic Belgian strain, developed for the White Labs in-house saisons. Approximately 85% attenuation which makes for a dryer saison. The strain proved very versatile, creating spicy, dry and clean beers.\n\nUsed in the White Labs Tasting Room for various saisons, dubbels, and roggenbiers. For beers made in the Tasting Room, the strain proved very versatile, creating spicy, dry and clean beers. Visit tastingroom.yeastman.com, and search under the appropriate \"strain #\" for beer testing details with this strain."]
["Whitelabs","WLP715 ","WLP715 Champagne Yeast",{"$f":"Tableau46[[#This Row],[Fournisseur]]&\" - \"&Tableau46[[#This Row],[Levure]]","v":"Whitelabs - WLP715 Champagne Yeast"},"75 - 100%",21.1,23.9,"Basse",70,75,"> 15%",null,null,"Classic yeast that is neutral in character, and a strong fermenter. Great for use in wine, cider and mead allowing the character of the fermentables to become prominent flavors.\nWLP715 Champagne Yeast is POF+, this strain will contribute phenolic characteristics to finished products. "]
["Whitelabs","WLP008 ","WLP008 East Coast Ale Yeast",{"$f":"Tableau46[[#This Row],[Fournisseur]]&\" - \"&Tableau46[[#This Row],[Levure]]","v":"Whitelabs - WLP008 East Coast Ale Yeast"},"70 - 75%",20,22.8,"Basse  -  Moyenne",68,73,"5 to 10%",null,null,"This strain can be used to reproduce many American versions of classic beer styles but has been gaining popularity for its use in East Coast IPAs.\nIt is cleaner and crisper than other haze producing strains.\nIt possesses the similar neutral character of WLP001 California Ale Yeast® with slightly higher ester production.\nThis strain’s attenuation leaves some mouthfeel and residual sweetness which balances hop bitterness.\nIt’s a great all-around strain for balanced, accessible beer styles such as blondes, pale ales and amber ales."]
["Whitelabs","WLP066 ","WLP066 London Fog Ale Yeast",{"$f":"Tableau46[[#This Row],[Fournisseur]]&\" - \"&Tableau46[[#This Row],[Levure]]","v":"Whitelabs - WLP066 London Fog Ale Yeast"},"75 - 82%",17.8,22.2,"Basse  -  Moyenne",64,72,"8 - 12%",null,null,"This is the go-to strain for New England-style IPAs.\nIt produces a medium ester profile similar to WLP008 East Coast Ale Yeast.\nIt leaves some residual sweetness, helping accentuate both malt and hop flavors and aromas, while retaining a velvety mouthfeel."]
["Whitelabs","WLP067 ","WLP067 Coastal Haze Ale Yeast Blend",{"$f":"Tableau46[[#This Row],[Fournisseur]]&\" - \"&Tableau46[[#This Row],[Levure]]","v":"Whitelabs - WLP067 Coastal Haze Ale Yeast Blend"},"70 - 75%",20,22.2,"Basse  -  Moyenne",68,72,"8 - 12%",null,null,"This blend of our favorite New England-style IPA strains is great for producing beers with a hazy appearance and tropical, fruit-forward esters.\nProducing dry, yet juicy beers, the mango and pineapple characteristics will lend to added drinkability."]
["Whitelabs","WLP073 ","WLP073 Artisanal Country Ale Yeast",{"$f":"Tableau46[[#This Row],[Fournisseur]]&\" - \"&Tableau46[[#This Row],[Levure]]","v":"Whitelabs - WLP073 Artisanal Country Ale Yeast"},"75 - 80%",21.1,27.8,"Basse  -  Moyenne",70,82,"8 - 12%",null,null,"A classic Bière de Garde strain, it produces slight esters and mild phenols, while preserving the sweet aromatics from the malt bill.\nThis strain fully attenuates, leaving the beer with a crisp, dry finish."]
["Whitelabs","WLP005 ","WLP005 British Ale Yeast",{"$f":"Tableau46[[#This Row],[Fournisseur]]&\" - \"&Tableau46[[#This Row],[Levure]]","v":"Whitelabs - WLP005 British Ale Yeast"},"67 - 74%",18.3,21.1,"Haute",65,70,"5 to 10%",null,null,"Known for its use in malty English beers, this strain is a great choice for any beers using traditional English malts like Marris Otter, Golden Promise or floor malted barley.\nThis strain will push bready, grainy malt flavors while being a mild ester producer."]
["Whitelabs","WLP009 ","WLP009 Australian Ale Yeast",{"$f":"Tableau46[[#This Row],[Fournisseur]]&\" - \"&Tableau46[[#This Row],[Levure]]","v":"Whitelabs - WLP009 Australian Ale Yeast"},"70 - 75%",18.3,21.1,"Haute",65,70,"5 to 10%",null,null,"This yeast produces a clean, malty beer with pleasant ester characters that can be described as “bready.”\nIt ferments successfully and cleanly at higher temperatures, combined with good flocculation and good attenuation."]
["Whitelabs","WLP017 ","WLP017 Whitbread II Ale Yeast",{"$f":"Tableau46[[#This Row],[Fournisseur]]&\" - \"&Tableau46[[#This Row],[Levure]]","v":"Whitelabs - WLP017 Whitbread II Ale Yeast"},"67 - 73%",18.899999999999999,21.1,"Haute",66,70,"5 to 10%",null,null,"Traditional mixed yeast culture with British character. Slightly fruity with a hint of sulfur production.\nThis yeast can be used for many different beer styles.\nThe most traditional choices would be English-style ales, including milds, bitters, porters, and English-style stouts.\nNorth American-style ales will also benefit from fermentation with this strain."]
["Whitelabs","WLP037 ","WLP037 Yorkshire Square Ale Yeast",{"$f":"Tableau46[[#This Row],[Fournisseur]]&\" - \"&Tableau46[[#This Row],[Levure]]","v":"Whitelabs - WLP037 Yorkshire Square Ale Yeast"},"68 - 72%",18.3,21.1,"Haute",65,70,"8 - 12%",null,null,"This yeast produces a beer that is malty and well balanced.\nExpect toasty flavors with malt-driven esters.\nHighly flocculent and a good choice for English-style pale ales, brown ales, and milds."]
["Whitelabs","WLP041 ","WLP041 Pacific Ale Yeast",{"$f":"Tableau46[[#This Row],[Fournisseur]]&\" - \"&Tableau46[[#This Row],[Levure]]","v":"Whitelabs - WLP041 Pacific Ale Yeast"},"65 - 70%",18.3,20,"Haute",65,68,"5 - 10%",null,null,"Hailing from the Pacific Northwest, this strain is a mild ester producer while promoting malt character.\nIt can be used for a range of styles from an English mild to an American IPA or Irish stout.\nA great flocculator, it leaves a clear beer and saves on conditioning time."]
["Whitelabs","WLP001 ","WLP001 California Ale Yeast",{"$f":"Tableau46[[#This Row],[Fournisseur]]&\" - \"&Tableau46[[#This Row],[Levure]]","v":"Whitelabs - WLP001 California Ale Yeast"},"73 - 80%",20,22.8,"Moyenne",68,73,"10 a 15",null,null,"This strain was the first yeast strain produced by White Labs in 1995.\nIt’s our best-selling yeast, famous for its clean flavors and hardy fermentations.\nKnown for its use in hoppy beers, it accentuates hop flavors and aromas and attenuates well, even for high gravity beers.\nThis strain has the ability to be used in almost any style of ale ranging from IPA to porter and even kölsch, which makes it a great all-around house strain. "]
["Whitelabs","WLP003 ","WLP003 German Ale II Yeast",{"$f":"Tableau46[[#This Row],[Fournisseur]]&\" - \"&Tableau46[[#This Row],[Levure]]","v":"Whitelabs - WLP003 German Ale II Yeast"},"73 - 80%",18.3,21.1,"Moyenne",65,70,"5 to 10%",null,null,"A great strain for clean ales such as kölsch, altbier, and German-style pale ales.\nIt has a strong sulfur component that will reduce with conditioning.\nLager-like in flavor, this strain ferments clean and produces subdued fruity esters which are more present than WLP029 German/Kölsch Ale Yeast."]
["Whitelabs","WLP011 ","WLP011 European Ale Yeast",{"$f":"Tableau46[[#This Row],[Fournisseur]]&\" - \"&Tableau46[[#This Row],[Levure]]","v":"Whitelabs - WLP011 European Ale Yeast"},"65 - 70%",18.3,21.1,"Moyenne",65,70,"5 to 10%",null,null,"A malty northern European-origin ale yeast. Its low ester production gives it a clean profile, with little to no sulfur production.\nLow attenuation helps to contribute to the malty character.\nGood for altbiers, kölsch-style ales, malty English-style ales, and fruit beers."]
["Whitelabs","WLP013 ","WLP013 London Ale Yeast",{"$f":"Tableau46[[#This Row],[Fournisseur]]&\" - \"&Tableau46[[#This Row],[Levure]]","v":"Whitelabs - WLP013 London Ale Yeast"},"67 - 75%",18.899999999999999,21.7,"Moyenne",66,71,"5 to 10%",null,null,"Oak ester character makes this yeast well-suited for classic British beer styles such as pales and bitters, or dark malty beers like brown ales and porters.\nMedium flocculation characteristics allow attenuation up to 75% leaving beer dry while adding malt complexity and pushing hop bitterness.\nIf you love WLP001 California Ale Yeast®, give this strain a try as it has more character."]
["Whitelabs","WLP023 ","WLP023 Burton Ale Yeast",{"$f":"Tableau46[[#This Row],[Fournisseur]]&\" - \"&Tableau46[[#This Row],[Levure]]","v":"Whitelabs - WLP023 Burton Ale Yeast"},"69 - 75%",20,22.8,"Moyenne",68,73,"5 to 10%",null,null,"This strain is sourced from Burton upon Trent, England which is known for pushing IPAs into the spotlight.\nIt produces a subtle fruity ester profile which can be described as notes of apple, clover honey and pear.\nA background sulfur note is common with this strain.\nGreat for use in hoppy American and English styles such as pale ales, bitters and ambers.\nCan also be an alternative to WLP001 California Ale Yeast®."]
["Whitelabs","WLP025 ","WLP025 Southwold Ale Yeast",{"$f":"Tableau46[[#This Row],[Fournisseur]]&\" - \"&Tableau46[[#This Row],[Levure]]","v":"Whitelabs - WLP025 Southwold Ale Yeast"},"68 - 75%",18.899999999999999,20.6,"Moyenne",66,69,"5 to 10%",null,null,"From Suffolk County, England. This yeast produces complex fruit, citrus, and spice flavors.\nGreat for British-style bitters and pale ales.\nA slight sulfur note is produced during fermentation, but disappears with aging."]
["Whitelabs","WLP026 ","WLP026 Premium Bitter Ale Yeast",{"$f":"Tableau46[[#This Row],[Fournisseur]]&\" - \"&Tableau46[[#This Row],[Levure]]","v":"Whitelabs - WLP026 Premium Bitter Ale Yeast"},"70 - 75%",19.399999999999999,21.1,"Moyenne",67,70,"5 to 10%",null,null,"From Staffordshire, England. Fermentation gives a mild but complex estery character.\nFerments strong and dry and is good for high-gravity beers. Best for all English-style ales, including bitters, milds, ESBs, porters, stouts and barleywines."]
["Whitelabs","WLP028 ","WLP028 Edinburgh Scottish Ale Yeast",{"$f":"Tableau46[[#This Row],[Fournisseur]]&\" - \"&Tableau46[[#This Row],[Levure]]","v":"Whitelabs - WLP028 Edinburgh Scottish Ale Yeast"},"70 - 75%",18.3,21.1,"Moyenne",65,70,"8 a 12",null,null,"This strain produces underlying esters of pear and melon which work well with hop and malt derived notes.\nIt’s medium to high alcohol tolerance is well-suited for strong Scotch-style ales or barleywine beers.\nThis is a versatile strain that can be neutral at the low end of the recommended fermentation temperature range or provide more esters at the higher range."]
["Whitelabs","WLP028 ","WLP028 Edinburgh Scottish Ale Yeast",{"$f":"Tableau46[[#This Row],[Fournisseur]]&\" - \"&Tableau46[[#This Row],[Levure]]","v":"Whitelabs - WLP028 Edinburgh Scottish Ale Yeast"},"70 - 75%",18.3,21.1,"Moyenne",65,70,"8 to 12%",null,null,"This strain produces underlying esters of pear and melon which work well with hop and malt derived notes.\nIt’s medium to high alcohol tolerance is well-suited for strong Scotch-style ales or barleywine beers.\nThis is a versatile strain that can be neutral at the low end of the recommended fermentation temperature range or provide more esters at the higher range."]
["Whitelabs","WLP029 ","WLP029 German Ale/ Kölsch Yeast",{"$f":"Tableau46[[#This Row],[Fournisseur]]&\" - \"&Tableau46[[#This Row],[Levure]]","v":"Whitelabs - WLP029 German Ale/ Kölsch Yeast"},"72 - 78%",18.3,20.6,"Moyenne",65,69,"5 to 10%",null,null,"Sourced from a small brewpub in Cologne, Germany, this strain is fitting for German ales such as kölsch and altbier.\nKnown for accentuating hop flavor and bitterness while creating crisp, clean lager like characters, it performs exceptionally well at temperatures ranging from 65° to 69°F (18-20°C) and does not ferment well below 62°F (17°C) after peak fermentation.\nTypically has low flocculation characteristics after the first generation."]
["Whitelabs","WLP033 ","WLP033 Klassic Ale Yeast",{"$f":"Tableau46[[#This Row],[Fournisseur]]&\" - \"&Tableau46[[#This Row],[Levure]]","v":"Whitelabs - WLP033 Klassic Ale Yeast"},"66 - 74%",18.899999999999999,21.1,"Moyenne",66,70,"5 to 10%",null,null,"Traditional English single-strain yeast.\nProduces signature ester characters and does not mask hop flavors. Leaves ales with a slightly sweet malt character.\nBest for bitters, milds, porters and stouts.\nAlso good for Scottish-style ales."]
["Whitelabs","WLP036 ","WLP036 Düsseldorf Alt Ale Yeast",{"$f":"Tableau46[[#This Row],[Fournisseur]]&\" - \"&Tableau46[[#This Row],[Levure]]","v":"Whitelabs - WLP036 Düsseldorf Alt Ale Yeast"},"65 - 72%",18.3,20.6,"Moyenne",65,69,"5 to 10%",null,null,"A traditional altbier-style yeast from Düsseldorf, Germany.\nIt produces clean, malty German brown and amber ales.\nThis strain keeps the contribution of hop bitterness in the background while promoting sweet malt notes."]
["Whitelabs","WLP059 ","WLP059 Melbourne Ale Yeast",{"$f":"Tableau46[[#This Row],[Fournisseur]]&\" - \"&Tableau46[[#This Row],[Levure]]","v":"Whitelabs - WLP059 Melbourne Ale Yeast"},"74 - 78%",18,23,"Moyenne","N/A","N/A","N/A",null,null,"A yeast isolated from Australia in the early 1900s, it is a clean fermenting strain well suited for many American and English beer styles.\nRenowned Australian homebrewer, Peter Symon, researched this strain for his book Bronzed Brews and asked White Labs to acquire it from a yeast bank in London, England.\nThis historic strain was used in Australia because of its ability to ferment well in the Australian climate and Australian cane sugar."]
["Whitelabs","WLP060 ","WLP060 American Ale Yeast Blend",{"$f":"Tableau46[[#This Row],[Fournisseur]]&\" - \"&Tableau46[[#This Row],[Levure]]","v":"Whitelabs - WLP060 American Ale Yeast Blend"},"72 - 80%",20,22.2,"Moyenne",68,72,"8 - 12%",null,null,"This blend of three strains creates a clean and neutral fermentation character, making it ideal for use in many different American beer styles.\nThe blend lends complexity to finished beer by exhibiting a crisp, clean lager-like character with accentuated hop flavors and bitterness.\nA slight amount of sulfur can be produced during peak fermentation."]
["Whitelabs","WLP060 ","WLP060 American Ale Yeast Blend",{"$f":"Tableau46[[#This Row],[Fournisseur]]&\" - \"&Tableau46[[#This Row],[Levure]]","v":"Whitelabs - WLP060 American Ale Yeast Blend"},"72 - 80%",20,22.2,"Moyenne",68,72,"8 - 12%",null,null,"This blend of three strains creates a clean and neutral fermentation character, making it ideal for use in many different American beer styles.\nThe blend lends complexity to finished beer by exhibiting a crisp, clean lager-like character with accentuated hop flavors and bitterness.\nA slight amount of sulfur can be produced during peak fermentation."]
["Whitelabs","WLP064 ","WLP064 Buchner Ale Yeast Blend",{"$f":"Tableau46[[#This Row],[Fournisseur]]&\" - \"&Tableau46[[#This Row],[Levure]]","v":"Whitelabs - WLP064 Buchner Ale Yeast Blend"},"72 - 78%",19.399999999999999,22.2,"Moyenne",67,72,"8 - 12%",null,null,"A blend of two strains that adds creaminess with a hint of crispness. Great for pale ales, cream ales and American wheats.\nFlocculation is good due to one of the strains being a heavy flocculator."]
["Whitelabs","WLP076 ","WLP076 Old Sonoma Ale Yeast",{"$f":"Tableau46[[#This Row],[Fournisseur]]&\" - \"&Tableau46[[#This Row],[Levure]]","v":"Whitelabs - WLP076 Old Sonoma Ale Yeast"},"70 - 74%",18.899999999999999,21.1,"Moyenne",66,70,"5 - 10%",null,null,"From a historic brewery in Northern California.\nThis strain was embraced by the early pioneers of craft beer in America and is ideal for those seeking to use a traditional British-style yeast.\nA neutral and versatile strain, a great for pale ales, porters, and stouts."]
["Whitelabs","WLP080 ","WLP080 Cream Ale Yeast Blend",{"$f":"Tableau46[[#This Row],[Fournisseur]]&\" - \"&Tableau46[[#This Row],[Levure]]","v":"Whitelabs - WLP080 Cream Ale Yeast Blend"},"75 - 80%",18.3,21.1,"Moyenne",65,70,"8 - 12%",null,null,"A blend of ale and lager yeast, this strain produces a classic cream ale.\nThe blend produces a pleasing light fruity note from the ale yeast, while the lager strain produces clean pilsner-like flavors and a slightly subdued hop bitterness.\nThis blend is known for producing subtle sulfur during primary fermentation."]
["Whitelabs","WLP095 ","WLP095 Burlington Ale Yeast",{"$f":"Tableau46[[#This Row],[Fournisseur]]&\" - \"&Tableau46[[#This Row],[Levure]]","v":"Whitelabs - WLP095 Burlington Ale Yeast"},"72 - 78%",19.399999999999999,21.1,"Moyenne",67,70,"8 - 12%",null,null,"This yeast is the signature strain for a brewery in the Northeast United States, making it ideal for New England-style IPAs.\nAdding personality to your beer by contributing esters and body, this strain will blend with hop flavors and aromas while balancing bitterness.\nEsters are higher than WLP001 California Ale Yeast® and this strain has been known to result in more diacetyl increasing the temperature at the end of fermentation is suggested."]
["Whitelabs","WLP099 ","WLP099 Super High Gravity Ale Yeast",{"$f":"Tableau46[[#This Row],[Fournisseur]]&\" - \"&Tableau46[[#This Row],[Levure]]","v":"Whitelabs - WLP099 Super High Gravity Ale Yeast"},"80 - 100%",18.3,20.6,"Moyenne",65,69,"> 15%",null,null,"From England, this yeast can ferment up to 25% alcohol when used correctly.\nIt produces ester characters that increase with increasing gravity.\nMalt character dominates at lower gravities. To achieve >25% ABV, sugar needs to be fed over the course of the fermentation."]
["Whitelabs","WLP565 ","WLP565 Belgian Saison I Yeast",{"$f":"Tableau46[[#This Row],[Fournisseur]]&\" - \"&Tableau46[[#This Row],[Levure]]","v":"Whitelabs - WLP565 Belgian Saison I Yeast"},"65 - 75%",20,23.9,"Moyenne",68,75,10,null,"Belgian Saison 3724","A classic saison strain sourced from the Wallonia region of Belgium.\nThis strain makes a classic saison by producing flavors and aromas noted as earthy, peppery and spicy.\nWith attenuation averaging around 70 to 75%, some malt flavor will remain present.\nFor best fermentation results, let this strain free-rise to allow for complete attenuation and production of the subtle, traditional aroma characteristics.\nWith high gravity saisons, it’s suggested to dry the beer with an alternate yeast (such as WLP001 California Ale Yeast®) added after 50 to 60% fermentation."]
["Whitelabs","WLP566 ","WLP566 Belgian Saison II Ale Yeast",{"$f":"Tableau46[[#This Row],[Fournisseur]]&\" - \"&Tableau46[[#This Row],[Levure]]","v":"Whitelabs - WLP566 Belgian Saison II Ale Yeast"},"78 - 85%",20,25.6,"Moyenne",68,78,10,null,null,"This strain is a moderate phenol producer with clove-like flavor and aromatic notes present in finished beer.\nSome fruit-forward ester production provides a balance between fruit and spice aroma and flavors.\nThis strain ferments and flocculates well, making it an easy-to-use option for saison and farmhouse ales."]
["Whitelabs","WLP568 ","WLP568 Belgian Style Saison Ale Yeast Blend",{"$f":"Tableau46[[#This Row],[Fournisseur]]&\" - \"&Tableau46[[#This Row],[Levure]]","v":"Whitelabs - WLP568 Belgian Style Saison Ale Yeast Blend"},"70 - 80%",21.1,26.7,"Moyenne",70,80,10,null,null,"This blend incorporates multiple Belgian and saison strains to produce pear-like esters backed by spicy, earthy and clove-like flavors and aromas.\nThe cultures encourage complete fermentation in a timely manner and create harmony and complexity throughout its ester and phenol production."]
["Whitelabs","WLP590 ","WLP590 French Saison Ale Yeast",{"$f":"Tableau46[[#This Row],[Fournisseur]]&\" - \"&Tableau46[[#This Row],[Levure]]","v":"Whitelabs - WLP590 French Saison Ale Yeast"},"73 - 80%",20.6,23.9,"Moyenne",69,75,10,null,null,"One of our most popular saison strains, it is great for farmhouse-style beers because it produces flavors and aromas of pear, apple and cracked pepper. This strain is a high attenuator producing a very dry and drinkable finishing beer."]
["Whitelabs","WLP670 ","WLP670 American Farmhouse Blend",{"$f":"Tableau46[[#This Row],[Fournisseur]]&\" - \"&Tableau46[[#This Row],[Levure]]","v":"Whitelabs - WLP670 American Farmhouse Blend"},"75 - 82%",20,22.2,"Moyenne",68,72,"5 - 10%",null,null,"Inspired by local American brewers crafting semi-traditional Belgian-style ales, this blend creates a complex flavor profile with a moderate level of sourness.\nIt consists of a traditional farmhouse yeast strain and Brettanomyces.\nGreat yeast for farmhouse ales, saisons, and other Belgian-inspired beers."]
["Whitelabs","WLP004 ","WLP004 Irish Ale Yeast",{"$f":"Tableau46[[#This Row],[Fournisseur]]&\" - \"&Tableau46[[#This Row],[Levure]]","v":"Whitelabs - WLP004 Irish Ale Yeast"},"69 - 74%",18.3,20,"Moyenne  -  Haute",65,68,"8 to 12%",null,null,"This yeast is from one of the oldest stout-producing breweries in the world.\nIt’s great for many beer styles but really shines in malty British styles such as stouts, porters and brown ales.\nMedium attenuation helps with a dry finish that promotes roasty notes.\nEsters help round out the overall flavor making a soft drinkable stout."]
["Whitelabs","WLP006 ","WLP006 Bedford British Ale Yeast",{"$f":"Tableau46[[#This Row],[Fournisseur]]&\" - \"&Tableau46[[#This Row],[Levure]]","v":"Whitelabs - WLP006 Bedford British Ale Yeast"},"72 - 80%",18.3,21.1,"Moyenne  -  Haute",65,70,"8 to 12%",null,null,"Ferments dry and flocculates very well; produces a distinct ester profile.\nThis yeast yields a full mouthfeel, perfect for creating English-style ales, including bitters, pale ales, porters, stouts and browns."]
["Whitelabs","WLP007 ","WLP007 Dry English Ale Yeast",{"$f":"Tableau46[[#This Row],[Fournisseur]]&\" - \"&Tableau46[[#This Row],[Levure]]","v":"Whitelabs - WLP007 Dry English Ale Yeast"},"70 - 80%",18.3,21.1,"Moyenne  -  Haute",65,70,"8 to 12%",null,null,"This yeast is known for its high attenuation, achieving 80% even with 10% ABV beers.\nThe high attenuation eliminates residual sweetness, making the yeast well-suited for high gravity ales and clean, well-attenuated beer styles.\nThis strain has become a go-to house strain for American breweries due to its clean profile and high attenuation.\nIt’s an ideal strain for American and English hoppy beers as well as malty ambers, porters and brown ales.\nThis strain can be a substitute for WLP001 California Ale Yeast®."]
["Whitelabs","WLP022 ","WLP022 Essex Ale Yeast",{"$f":"Tableau46[[#This Row],[Fournisseur]]&\" - \"&Tableau46[[#This Row],[Levure]]","v":"Whitelabs - WLP022 Essex Ale Yeast"},"71 - 76%",18.899999999999999,21.1,"Moyenne  -  Haute",66,70,"5 to 10%",null,null,"A flavorful British-style yeast that produces slightly fruity and bready characters.\nA good top-fermenting yeast strain that is well suited for top cropping.\nIt is ideal for classic British-style milds, pale ales, bitters and stouts. Does not flocculate as much as other English strains."]
["Whitelabs","WLP038 ","WLP038 Manchester Ale Yeast",{"$f":"Tableau46[[#This Row],[Fournisseur]]&\" - \"&Tableau46[[#This Row],[Levure]]","v":"Whitelabs - WLP038 Manchester Ale Yeast"},"70 - 74%",18.3,21.1,"Moyenne  -  Haute",65,70,"8 - 12%",null,null,"A top-fermenting ale yeast that is traditionally good for top-cropping.\nModerately flocculent with a clean, dry finish. Has a low ester profile and produces a highly balanced English-style beer."]
["Whitelabs","WLP039 ","WLP039 East Midlands Ale Yeast",{"$f":"Tableau46[[#This Row],[Fournisseur]]&\" - \"&Tableau46[[#This Row],[Levure]]","v":"Whitelabs - WLP039 East Midlands Ale Yeast"},"73 - 82%",18.899999999999999,21.1,"Moyenne  -  Haute",66,70,"5 - 10%",null,null,"British-style ale yeast with a very dry finish. Medium to low fruit and fusel alcohol production.\nA good top-fermenting yeast strain well suited for top-cropping. A great choice for pale ales, ambers, porters and stouts."]
["Whitelabs","WLP051 ","WLP051 California V Ale Yeast",{"$f":"Tableau46[[#This Row],[Fournisseur]]&\" - \"&Tableau46[[#This Row],[Levure]]","v":"Whitelabs - WLP051 California V Ale Yeast"},"70 - 75%",18.899999999999999,21.1,"Moyenne  -  Haute",66,70,"8 - 12%",null,null,"This strain has more similarities to an English strain than WLP001 California Ale Yeast®.\nIt is a big ester producer, showcasing notes of cherry and apple which compliment pale ales, blonde and brown ales.\nTypically leaves some residual, lager-like sulfur compounds in finished beer.\nRecent sequencing studies show that WLP051 belongs to Saccharomyces pastorianus species, the same hybrid species as most lager strains.\nHowever, this strain has been used to make ales for decades and was previously categorized as belonging to Saccharomyces cerevisiae."]
["Whitelabs","WLP072 ","WLP072 French Ale Yeast",{"$f":"Tableau46[[#This Row],[Fournisseur]]&\" - \"&Tableau46[[#This Row],[Levure]]","v":"Whitelabs - WLP072 French Ale Yeast"},"68 - 75%",17.2,22.8,"Moyenne  -  Haute",63,73,"5 - 10%",null,null,"A clean strain that complements malt flavor.\nLow to moderate esters are produced when fermentation temperature is below 70°F (21°C).\nModerate to high ester character achieved above 70°F (21°C).\nLow diacetyl production.\nA good yeast strain for Bière de Garde, blondes, ambers, brown ales and specialty beers."]
["Whitelabs","WLP075 ","WLP075 Hansen Ale Yeast Blend",{"$f":"Tableau46[[#This Row],[Fournisseur]]&\" - \"&Tableau46[[#This Row],[Levure]]","v":"Whitelabs - WLP075 Hansen Ale Yeast Blend"},"75 - 80%",18.899999999999999,21.1,"Moyenne  -  Haute",66,70,"10 - 15%",null,null,"This is a blend of many IPA strain favorites. It has the attenuation of WLP090 San Diego Super Ale Yeast and the character of WLP007 Dry English Ale Yeast. This strain produces dry, hop-forward beers with minor ester production and is blend is a great flocculator.\nUsed in the White Labs Tasting Room. Visit tastingroom.yeastman.com, and search under the appropriate \"strain #\" for more details.\nAccording to White Labs Brewing Manager Joe Kurowski, \"the strain produced dry attenuation, was hop-forward with minor ester production, and it was a great flocculator.\""]
["Whitelabs","WLP085 ","WLP085 English Ale Yeast Blend",{"$f":"Tableau46[[#This Row],[Fournisseur]]&\" - \"&Tableau46[[#This Row],[Levure]]","v":"Whitelabs - WLP085 English Ale Yeast Blend"},"69 - 76%",20,22.2,"Moyenne  -  Haute",68,72,"5 - 10%",null,null,"A blend of British ale yeast strains designed to add complexity and attenuation to your ale.\nModerate fruitiness and mineral-like character, with little to no sulfur.Drier than WLP002 English Ale Yeast and WLP005 British Ale Yeast, but with similar flocculation properties.\nSuitable for English pale ales, bitters, porters, stouts and IPAs."]
["Whitelabs","WLP090 ","WLP090 San Diego Super Yeast",{"$f":"Tableau46[[#This Row],[Fournisseur]]&\" - \"&Tableau46[[#This Row],[Levure]]","v":"Whitelabs - WLP090 San Diego Super Yeast"},"76 - 83%",18.3,20,"Moyenne  -  Haute",65,68,"10 - 15%",null,null,"A low ester producing strain, it’s known for quick fermentations and producing a neutral flavor and aroma profile similar to WLP001 California Ale Yeast®.\nDue to high attenuation, this strain produces very dry beers with increased perceived bitterness.\nIt also has a high alcohol tolerance which is suitable for a variety of styles and beverages from double IPAs to barleywines, ciders and mead.\nThis is a great all around house strain and ideal for breweries who produce hop-forward beers."]
["Whitelabs","WLP518 ","WLP518 Opshaug Kveik Ale Yeast",{"$f":"Tableau46[[#This Row],[Fournisseur]]&\" - \"&Tableau46[[#This Row],[Levure]]","v":"Whitelabs - WLP518 Opshaug Kveik Ale Yeast"},"70 - 80%",25,30,"Moyenne  -  Haute",77,86,"8 - 12%",null,null,"Sourced from our friend Lars Marius Garshol, this kveik strain was isolated from a mixed culture which belonged to Harald Opshaug, a farmhouse brewer in Stranda, Norway.\nThis strain was originally used in the 1990s to produce several kornøl-style beers.\nIt is a clean fermenting yeast and has tolerated temperatures up to 91°F (33°C) while finishing fermentation within three to four days.\nThe hop-forward, clean characteristics of this strain make it ideal for IPAs and pale ales."]
["Whitelabs","WLP780 ","WLP780 Thai Rice Chong Yeast",{"$f":"Tableau46[[#This Row],[Fournisseur]]&\" - \"&Tableau46[[#This Row],[Levure]]","v":"Whitelabs - WLP780 Thai Rice Chong Yeast"},0.76,"N/A","N/A","N/A","N/A","N/A","10 - 15%",null,null,"Typically used for making rice wine but has shown to ferment beer just fine.\nThe ester profile is very fruity and produces a surprising amount of alcohol (15%).\nThe aroma and flavor were highly favorable compared to rice wine made with the traditional yeast balls."]
["Whitelabs","WLP002 ","WLP002 English Ale Yeast",{"$f":"Tableau46[[#This Row],[Fournisseur]]&\" - \"&Tableau46[[#This Row],[Levure]]","v":"Whitelabs - WLP002 English Ale Yeast"},"63 - 68%",18.3,20,"Très  Haute",65,68,"5 to 10%",null,null,"This is a classic ESB strain from one of England’s largest independent breweries.\nWhile it is traditionally used for English-style ales including milds, bitters, porters, and stouts, it is also ideal for American-style pale ales and IPAs.\nResidual sweetness accentuates malt character along with mild fruity esters, adding complexity to the flavor and aroma of finished beers.\nSlight diacetyl production is common.\nDue to this strain’s high flocculation, the beer will finish clear and the yeast can easily be harvested from the fermenter for future use.\nIt is common for this yeast to look coagulated."]
["Wyeast","1007","German Ale 1007",{"$f":"Tableau46[[#This Row],[Fournisseur]]&\" - \"&Tableau46[[#This Row],[Levure]]","v":"Wyeast - German Ale 1007"},"73 - 77%",12.8,20,"Basse",55,68,11,"American Wheat Beer,\nBerliner Weisse,\nAltbier,\nKölsch,\nInternational Amber Lager,\nAlternative Grain Beer,\nWheatWine,\nBière de Garde,\nHistorical Beer: Gose,\nHistorical Beer: Lichtenhainer,\nHistorical Beer: Grodziskie","WLP036 Düsseldorf Alt Yeast","A true top cropping yeast with low ester formation and a broad temperature range.\nFermentation at higher temperatures may produce mild fruitiness.\nThis powdery strain results in yeast that remains in suspension post fermentation.\nBeers mature rapidly, even when cold fermentation is used. Low or no detectable diacetyl."]
["Wyeast","1028","London Ale 1028",{"$f":"Tableau46[[#This Row],[Fournisseur]]&\" - \"&Tableau46[[#This Row],[Levure]]","v":"Wyeast - London Ale 1028"},"73% - 77%",15.6,22.2,"Basse - Moyenne",60,72,11,"Dark Mild,\nBritish Brown Ale,\nEnglish Porter,\nAmerican Porter,\nIrish Stout,\nIrish Extra Stout,\nImperial Stout,\nTropical Stout,\nForeign Extra Stout,\nEnglish Barleywine,\nOld Ale","WLP013 London Ale","A rich mineral profile that is bold and crisp with some fruitiness.\nOften used for higher gravity ales and when a high level of attenuation is desired."]
["Wyeast","1056","American Ale 1056",{"$f":"Tableau46[[#This Row],[Fournisseur]]&\" - \"&Tableau46[[#This Row],[Levure]]","v":"Wyeast - American Ale 1056"},"73 - 77%",15.6,22.2,"Basse - Moyenne",60,72,11,"American Pale Ale,\nAmerican Amber Ale,\nAmerican Brown Ale,\nAmerican IPA,\nDouble IPA,\nSpecialty IPA: Black IPA,\nSpecialty IPA: Brown IPA,\nSpecialty IPA: Red IPA,\nSpecialty IPA: Rye IPA,\nSpecialty IPA: White IPA,\nAmerican Stout,\nImperial Stout,\nAmerican Barleywine,\nEnglish Porter,\nIrish Stout,\nIrish Red Ale,\nCream Ale,\nWee Heavy,\nAutumn Seasonal Beer,\nWinter Seasonal Beer,\nClassic Style smoked Beer,\nSpecialty Smoked Beer,\nWood-Aged Beer,\nSpecialty Wood-Aged Beer,\nFruit Beer,\nFruit and Spice Beer,\nSpecialty Fruit Beer,\nSpice, Herb or Vegetable Beer,\nBraggot,\nHistorical Beer: Piwo Grodziskie,\nAlternative Sugar Beer","WLP001 California Ale Yeast","Very clean, crisp flavor characteristics with low fruitness and mild ester production.\nA very versatile yeast for styles that desire dominant malt and hop character.\nThis strain makes a wonderful \"House\" strain. Mild citrus notes develop with cooler 60-66F (15-19C) fermentations.\nNormally requires filtration for bright beers."]
["Wyeast","1084","Irish Ale 1084",{"$f":"Tableau46[[#This Row],[Fournisseur]]&\" - \"&Tableau46[[#This Row],[Levure]]","v":"Wyeast - Irish Ale 1084"},"71 - 75%",16.7,22.2,"Moyenne",62,72,12,"Irish Stout,\nIrish Red Ale,\nAmerican Amber Ale,\nAmerican Porter,\nBaltic Porter,\nSweet Stout,\nOatmeal Stout,\nTropical Stout,\nForeign Extra Stout,\nDouble IPA,\nScottish Light,\nScottish Heavy,\nScottish Export,\nWee Heavy,\nAmerican Barleywine,\nClassic Style Smoked Beer,\nSpecialty Smoked Beer,\nWood-Aged Beer,\nSpecialty Wood-Aged Beer,\nSpice, Herb or Vegetable Beer","WLP004 Irish Ale","This versatile yeast ferments extremely well in dark worts.\nIt is a good choice for most high gravity beers.\nBeers fermented in the lower temperature range produce a dry, crisp profile with subtle fruitiness.\nFruit and complex esters will increase when fermentation temperatures are above 64°F (18°C)."]
["Wyeast","1098","British Ale 1098",{"$f":"Tableau46[[#This Row],[Fournisseur]]&\" - \"&Tableau46[[#This Row],[Levure]]","v":"Wyeast - British Ale 1098"},"73 - 75%",17.8,22.2,"Moyenne",64,72,10,"British Brown Ale,\nAmerican Porter,\nEnglish IPA,\nBlonde Ale,\nScottish Light,\nScottish Heavy,\nScottish Export,\nEnglish Barleywine,\nBritish Golden Ale,\nAutralian Sparkling Ale","WLP007 Dry English Ale\nFermentis S04","This yeast allows malt and hop character to dominate the profile.\nIt ferments dry and crisp, producing well-balanced beers with a clean and neutral finish.\nFerments well down to 64°F (18°C)."]
["Wyeast","1187","Ringwood Ale 1187",{"$f":"Tableau46[[#This Row],[Fournisseur]]&\" - \"&Tableau46[[#This Row],[Levure]]","v":"Wyeast - Ringwood Ale 1187"},"68 - 72%",17.8,23.3,"Haute",64,74,10,"English Porter,\nAmerican Porter,\nAmerican Brown Ale,\nDark Mild,\nHistorical Beer: London Brown Ale,\nSweet Stout,\nOatmeal Stout,\nAmerican Stout,\nAmerican IPA,\nSpecialty IPA: Black IPA,\nSpecialty IPA: Brown IPA,\nSpecialty IPA: Red IPA,\nSpecialty IPA: White IPA,\nFruit Beer,\nFruit and Spice Beer,\nSpecialty Fruit Beer,","WLP005 British Ale Yeast","A top cropping yeast strain with unique fermentation and flavor characteristics.\nExpect distinct fruit esters with a malty, complex profile.\nFlocculation is high, and the beer will clear well without filtration.\nA thorough diacetyl rest is recommended after fermentation is complete.\nThis strain can be a slow starter and fermenter."]
["Wyeast","1214","Belgian Abbey Style Ale 1214",{"$f":"Tableau46[[#This Row],[Fournisseur]]&\" - \"&Tableau46[[#This Row],[Levure]]","v":"Wyeast - Belgian Abbey Style Ale 1214"},"74 - 78%",20,25.6,"Basse - Moyenne",68,78,12,"Belgian Dark Strong Ale,\nBelgian Tripel,\nBelgian Dubbel,\nWitbier,\nAutumn Seasonal Beer,\nWinter Seasonal Beer,\nSpecialty IPA: Belgian IPA,\nSpecialty IPA: White IPA","WLP500 Monastery Ale","A widely used and alcohol tolerant Abbey yeast that is suitable for a variety of Belgian style ales.\nThis strain produces a nice ester profile as well as slightly spicy alcohol notes.\nIt can be slow to start; however, it attenuates well."]
["Wyeast","1272","American Ale II 1272",{"$f":"Tableau46[[#This Row],[Fournisseur]]&\" - \"&Tableau46[[#This Row],[Levure]]","v":"Wyeast - American Ale II 1272"},"72 - 76%",15.6,22.2,"Moyenne",60,72,10,"Blond Ale,\nAmerican Pale Ale,\nAmerican Stong Ale,\nAmerican Amber Ale,\nAmerican Brown Ale,\nAmerican IPA,\nDouble IPA,\nSpecialty IPA: Black IPA,\nSpecialty IPA: Brown IPA,\nSpecialty IPA: Red IPA,\nSpecialty IPA: Rye IPA,\nSpecialty IPA: White IPA,\nAmerican Barleywine,\nAmerican Porter,\nAmerican Stout,\nImperial Stout,\nCream Ale,\nIrish Red Ale,\nWee Heavy,\nBritish Strong Ale,\nAutumn Seasonal Beer,\nWinter Seasonal Beer,\nClassic Style Smoked Beer,\nSpecialty Smoked Beer,\nWood-Aged Beer,\nFruit Beer,\nFruit and Spice Beer,\nSpecialty Fruit Beer,\nSpice Herb or Vegetable Beer,\nHistorial Beer: Kentucky Common\n","WLP051 California Ale V","With many of the best qualities that brewers look for when brewing American styles of beer, this strain’s performance is consistent and it makes great beer.\nThis versatile strain is a very good choice for a “House” strain.\nExpect a soft, clean profile with hints of nut, and a slightly tart finish.\nFerment at warmer temperatures to accentuate hop character with an increased fruitiness.\nOr, ferment cool for a clean, light citrus character.\nIt attenuates well and is reliably flocculent, producing bright beer without filtration."]
["Wyeast","1275","Thames Valley Ale 1275",{"$f":"Tableau46[[#This Row],[Fournisseur]]&\" - \"&Tableau46[[#This Row],[Levure]]","v":"Wyeast - Thames Valley Ale 1275"},"72 - 76%",16.7,22.2,"Basse - Moyenne",62,72,10,"Ordinary Bitter,\nBest Bitter,\nStrong Bitter,\nBritish Brown Ale,\nAltbier,\nEnglish Porter,\nAmerican Porter,\nIrish Stout,\nIrish Extra Stout,\nTropical Stout,\nForeign Extra Stout.","WLP023 Burton Ale","This strain produces classic British bitters with a rich, complex flavor profile.\nThe yeast has a light malt character, low fruitiness, low esters and is clean and well balanced."]
["Wyeast","1335","British Ale II 1335",{"$f":"Tableau46[[#This Row],[Fournisseur]]&\" - \"&Tableau46[[#This Row],[Levure]]","v":"Wyeast - British Ale II 1335"},"73 - 76%",22.8,24.4,"Haute",73,76,10,"Ordinaty Bitter,\nBest Bitter,\nStrong Bitter,\nBritish Brown Ale,\nAmerican Brown Ale,\nEnglish Porter,\nIrish Stout,\nIrish Extra Stout,\nEnglish IPA\nEnglish Barleywine,\nTropical Stout,\nForeign Extra Stout,\nCream Ale,\nIrish Red Ale.","WLP025 Southwold Ale","A classic British ale profile with good flocculation and malty flavor characteristics.\nIt will finish crisp, clean and fairly dry."]
["Wyeast","1388","Belgian Strong Ale 1388",{"$f":"Tableau46[[#This Row],[Fournisseur]]&\" - \"&Tableau46[[#This Row],[Levure]]","v":"Wyeast - Belgian Strong Ale 1388"},"74 - 78%",17.8,26.7,"Basse",64,80,12,"Belgian Tripel,\nBelgian Golden Ale\nBière de Garde,\nAutumn Seasonal Beer,\nWinter Seasonal Beer,\nSpecialty IPA: Belgian IPA.","WLP570 Belgian Golden Ale Yeast","The classic choice for brewing golden strong ales.\nThis alcohol tolerant strain will produce a complex ester profile balanced nicely with subtle phenolics.\nMalt flavors and aromas will remain even with a well attenuated dry, tart finish. This strain is prone to stalling at approximately 1.035; racking or slight aeration will encourage it to finish fermentation.\n\nThis Wyeast yeast strain has been classified as Saccharomyces cerevisiae var. diastaticus using rapid PCR analysis.\nThis strain carries the STA1 gene, which is the “signature” gene of Saccharomyces cerevisiae var. diastaticus and will be found in all diastaticus strains."]
["Wyeast","1728","Scottish Ale 1728",{"$f":"Tableau46[[#This Row],[Fournisseur]]&\" - \"&Tableau46[[#This Row],[Levure]]","v":"Wyeast - Scottish Ale 1728"},"69 - 73%",12.8,23.9,"Haute",55,75,12,"Scottish Light,\nScottish Heavy,\nScottish Export,\nWee Heavy,\nIrish Extra Stout,\nTropical Stout,\nForeign Extra Stout,\nImperial Stout,\nDouble IPA,\nAmerican Barleywine,\nBaltic Porter,\nOld Ale,\nAutumn Seasonal Beer,\nWinter Seasonal Beer,\nClassic Style Smoked Beer,\nSpecialty Smoked Beer,\nWood-Aged Beer,\nSpecialty Wood-Aged Beer,\nBraggot.","WLP028 Edinburgh Ale","Our Scottish ale strain is ideally suited for the strong, malty ales of Scotland.\nThis strain is very versatile, and is often used as a “House” strain as it ferments neutral and clean.\nHigher fermentation temperatures will result in an increased ester profile."]
["Wyeast","1762","Belgian Abbey Style Ale II 1762",{"$f":"Tableau46[[#This Row],[Fournisseur]]&\" - \"&Tableau46[[#This Row],[Levure]]","v":"Wyeast - Belgian Abbey Style Ale II 1762"},"73 - 77%",18.3,23.9,"Moyenne",65,75,12,"Belgian Dark Strong Ale,\nBelgian Golden Strong Ale,\nBelgian Blond Ale,\nBière de Garde,\nAmerican Barleywine,\nWee Heavy,\nImperial Stout,\nSpecialty IPA: Belgian IPA.","WLP540 Abbey IV Ale Yeast","An excellent yeast strain for use in Belgian dark strong ales.\nThis strain has a relatively “clean profile” which allows a rich malt and distinctive ethanol character to shine.\nDelicate dried fruit esters can be produced when used at higher fermentation temperatures or in a high gravity wort."]
["Wyeast","1968","London ESB Ale 1968",{"$f":"Tableau46[[#This Row],[Fournisseur]]&\" - \"&Tableau46[[#This Row],[Levure]]","v":"Wyeast - London ESB Ale 1968"},"67 - 71%",17.8,22.2,"Haute",64,72,9,"Ordinary Bitter,\nBest Bitter,\nStong Bitter,\nDark Mild,\nHistorical Beer: London Brown Ale,\nEnglish IPA,\nBritish Strong Ale,\nOld Ale,\nEnglish Barleywine,\nWood-Aged Beer,\nSpecialty Wood-Aged Beer,\nFruit Beer,\nFruit and Spice Beer,\nSpice, Herb and Vegetables Beer.","WLP002 English Ale\n Lallemand Danstar Munton’s Ale Yeast","A very good cask conditioned ale strain, this extremely flocculant yeast produces distinctly malty beers.\nAttenuation levels are typically less than most other yeast strains which results in a slightly sweeter finish.\nAles produced with this strain tend to be fruity, increasingly so with higher fermentation temperatures of 70-74°F (21-23° C).\nA thorough diacetyl rest is recommended after fermentation is complete.\nBright beers are easily achieved within days without any filtration."]
["Wyeast","2001 PC","Pilsner Urquell H-Strain 2001 PC",{"$f":"Tableau46[[#This Row],[Fournisseur]]&\" - \"&Tableau46[[#This Row],[Levure]]","v":"Wyeast - Pilsner Urquell H-Strain 2001 PC"},"72 - 76%",8.9,13.3,"Moyenne - Haute",48,56,9,"Czech Premium Pale Lager","WLP800 Pilsner Lager","With a mild fruit and floral aroma this strain has a very dry and clean palate with a full mouthfeel and nice subtle malt character.\nIt has a very clean and neutral finish."]
["Wyeast","2007","Pilsen Lager 2007",{"$f":"Tableau46[[#This Row],[Fournisseur]]&\" - \"&Tableau46[[#This Row],[Levure]]","v":"Wyeast - Pilsen Lager 2007"},null,17.8,17.8,null,null,null,null,null,"WLP840 American Pilsner Lager Yeast"]
["Wyeast","2112","California Lager 2112",{"$f":"Tableau46[[#This Row],[Fournisseur]]&\" - \"&Tableau46[[#This Row],[Levure]]","v":"Wyeast - California Lager 2112"},null,17.8,17.8,null,null,null,null,null,"WLP810 San Francisco Lager Yeast"]
["Wyeast","2124","Bohemian Lager 2124",{"$f":"Tableau46[[#This Row],[Fournisseur]]&\" - \"&Tableau46[[#This Row],[Levure]]","v":"Wyeast - Bohemian Lager 2124"},null,17.8,17.8,null,null,null,null,null,"WLP820 Oktoberfest Lager Yeast"]
["Wyeast","2206","Bavarian Lager 2206",{"$f":"Tableau46[[#This Row],[Fournisseur]]&\" - \"&Tableau46[[#This Row],[Levure]]","v":"Wyeast - Bavarian Lager 2206"},null,17.8,17.8,null,null,null,null,null,"WLP830 German Lager Yeast"]
["Wyeast","2247 PC","European Lager 2247 PC",{"$f":"Tableau46[[#This Row],[Fournisseur]]&\" - \"&Tableau46[[#This Row],[Levure]]","v":"Wyeast - European Lager 2247 PC"},null,17.8,17.8,null,null,null,null,null,"WLP920 Old Bavarian Lager Yeast"]
["Wyeast","2272 PC","North American Lager 2272 PC",{"$f":"Tableau46[[#This Row],[Fournisseur]]&\" - \"&Tableau46[[#This Row],[Levure]]","v":"Wyeast - North American Lager 2272 PC"},null,17.8,17.8,null,null,null,null,null,"WLP840 American Pilsner Lager Yeast"]
["Wyeast","2308","Munich Lager 2308",{"$f":"Tableau46[[#This Row],[Fournisseur]]&\" - \"&Tableau46[[#This Row],[Levure]]","v":"Wyeast - Munich Lager 2308"},null,17.8,17.8,null,null,null,null,null,"WLP838 Southern German Lager Yeast"]
["Wyeast","2487 PC","Hella Bock Lager 2487 PC",{"$f":"Tableau46[[#This Row],[Fournisseur]]&\" - \"&Tableau46[[#This Row],[Levure]]","v":"Wyeast - Hella Bock Lager 2487 PC"},null,17.8,17.8,null,null,null,null,null,"WLP833 German Bock Yeast"]
["Wyeast","2575 PC","Kölsch II 2575 PC",{"$f":"Tableau46[[#This Row],[Fournisseur]]&\" - \"&Tableau46[[#This Row],[Levure]]","v":"Wyeast - Kölsch II 2575 PC"},"73 - 77%",12.8,21.1,"Basse",55,70,10,"Kölsch,\nAltbier,\nInternational Amber Lager,\nFestBier","WLP003 German Ale II","This authentic Kӧlsch strain from one of Germany’s leading brewing schools has a rich flavor profile which accentuates a soft malt finish.\nIt has Low or no detectable diacetyl production and will also ferment well at colder temperatures for fast lager type beers."]
["Wyeast","3068","Weihenstephan Weizen 3068",{"$f":"Tableau46[[#This Row],[Fournisseur]]&\" - \"&Tableau46[[#This Row],[Levure]]","v":"Wyeast - Weihenstephan Weizen 3068"},"73 - 77%",17.8,23.9,"Basse",64,75,10,"Weissbier,\nWeizenBock,\nDunkles Weizen,\nHistorical Beer: Roggenbier,\nHistorical Beer: Sahti,\nFruit Beer,\nFruit and Spice Beer,\nSpecialty Fruit Beer.","WLP300 Hefeweizen Ale","The classic and most popular German wheat beer strain used worldwide.\nThis yeast strain produces a beautiful and delicate balance of banana esters and clove phenolics.\nThe balance can be manipulated towards ester production through increasing the fermentation temperature, increasing the wort density, and decreasing the pitch rate.\nOver pitching can result in a near complete loss of banana character.\nDecreasing the ester level will allow a higher clove character to be perceived.\nSulfur is commonly produced, but will dissipate with conditioning.\nThis strain is very powdery and will remain in suspension for an extended amount of time following attenuation.\nThis is true top cropping yeast and requires fermenter headspace of 33%."]
["Wyeast","3333 PC","German Wheat 3333 PC",{"$f":"Tableau46[[#This Row],[Fournisseur]]&\" - \"&Tableau46[[#This Row],[Levure]]","v":"Wyeast - German Wheat 3333 PC"},"70 - 76%",17.2,23.9,"Haute",63,75,10,"Weissbier,\nWeizenBock,\nDunkles Weizen,\nHistorical Beer: Roggenbier,\nHistorical Beer: Sahti."," WLP380 Hefeweizen IV Ale Yeast","A highly flocculent German wheat beer strain that is the perfect choice for use in Kristallweizen.\nThis yeast strain produces a beautiful and delicate balance of banana esters and clove phenolics similar to the popular Wyeast 3068.\nHowever, this strain will sediment rapidly, resulting in bright beer without filtration.\nThe balance can be manipulated towards ester production through increasing fermentation temperature, increasing the wort density, and decreasing the pitch rate.\nOver pitching can result in a near complete loss of banana character.\nSulfur is commonly produced, but will dissipate with conditioning."]
["Wyeast","3463 PC","Forbidden Fruit 3463 PC",{"$f":"Tableau46[[#This Row],[Fournisseur]]&\" - \"&Tableau46[[#This Row],[Levure]]","v":"Wyeast - Forbidden Fruit 3463 PC"},"72 - 76%",17.2,24.4,"Basse",63,76,12,"Witbier,\nSpecialty IPA: White IPA.","WLP720 Sweet Mead /Wine Yeast","A widely-used strain in the production of Witbier and Grand Cru.\nThis yeast will produce spicy phenolics which are balanced nicely by a complex ester profile.\nThe subtle fruit character and dry tart finish will complement wheat malt, orange peel and spice additions typical of Wits."]
["Wyeast","3522","Belgian Ardennes 3522",{"$f":"Tableau46[[#This Row],[Fournisseur]]&\" - \"&Tableau46[[#This Row],[Levure]]","v":"Wyeast - Belgian Ardennes 3522"},"72 - 76%",18.3,24.4,"Haute",65,76,12,"Belgian Pale Ale,\nBelgian Dubbel,\nBelgian Golden Strong Ale,\nBelgian Dark Strong Ale,\nBelgian Blond Ale,\nOud Bruin,\nSpecialty IPA: Belgian IPA","WLP550 Belgian Ale Yeast","One of the great and versatile strains for the production of classic Belgian style ales.\nThis strain produces a beautiful balance of delicate fruit esters and subtle spicy notes, with neither one dominating.\nUnlike many other Belgian style strains, this strain is highly flocculent and results in bright beers."]
["Wyeast","3638","Bavarian Wheat 3638",{"$f":"Tableau46[[#This Row],[Fournisseur]]&\" - \"&Tableau46[[#This Row],[Levure]]","v":"Wyeast - Bavarian Wheat 3638"},"70 - 76%",17.8,23.9,"Basse",64,75,10,"Weissbier,\nWeizenBock,\nDunkles Weizen,\nHistorical Beer: Roggenbier.","WLP351 Bavarian Weizen Yeast","A complex alternative to the standard German wheat strain profile.\nThis strain produces apple, pear, and plum esters in addition to the dominant banana character.\nThe esters are complemented nicely by clove and subtle vanilla phenolics.\nThe balance can be manipulated towards ester production through increasing fermentation temperature, increasing the wort density, and decreasing the pitch rate.\nOver pitching can result in a near complete loss of banana character. Decreasing the ester level will allow a higher clove character to be perceived.\nSulfur is commonly produced, but will dissipate with conditioning.\nThis strain is very powdery and will remain in suspension for an extended amount of time following attenuation.\nThis is true top cropping yeast and requires fermenter headspace of 33%."]
["Wyeast","3724","Belgian Saison 3724",{"$f":"Tableau46[[#This Row],[Fournisseur]]&\" - \"&Tableau46[[#This Row],[Levure]]","v":"Wyeast - Belgian Saison 3724"},"76 - 80%",21.1,35,"Basse",70,95,12,"Saison","WLP565 Saison Ale Yeast","This strain is the classic farmhouse ale yeast. A traditional yeast that is spicy with complex aromatics, including bubble gum.\nIt is very tart and dry on the palate with a mild fruitiness. Expect a crisp, mildly acidic finish that will benefit from elevated fermentation temperatures.\nThis strain is notorious for a rapid and vigorous start to fermentation, only to stick around 1.035 S.G. Fermentation will finish, given time and warm temperatures.\nWarm fermentation temperatures, at least 90°F (32°C), or the use of a secondary strain can accelerate attenuation.\n\n This Wyeast yeast strain has been classified as Saccharomyces cerevisiae var. diastaticus using rapid PCR analysis. This strain carries the STA1 gene, which is the “signature” gene of Saccharomyces cerevisiae var. diastaticus and will be found in all diastaticus strains."]
["Wyeast","3787","Trappist Style High Gravity 3787",{"$f":"Tableau46[[#This Row],[Fournisseur]]&\" - \"&Tableau46[[#This Row],[Levure]]","v":"Wyeast - Trappist Style High Gravity 3787"},"74 - 78%",17.8,25.6,"Moyenne",64,78,11,"Belgian Dubbel,\nBelgian Tripel,\nBelgian Golden Strong Ale,\nBière de Garde,\nTrappist Single,\nSpecialty IPA: Belgian IPA","WLP530 Abbey Ale Yeast","A classic strain for brewing Belgian dubbel or Belgian tripel.\nThis Abbey strain produces a nice balance of complex fruity esters and phenolics, making it desirable for use in other Belgian style ales as well.\nA flocculent, true top cropping yeast (additional headspace is recommended), that will work over a broad temperature range.\nThis strain makes a great Belgian style “house” strain."]
["Wyeast","3864 PC","Canadian/Belgian Ale 3864 PC",{"$f":"Tableau46[[#This Row],[Fournisseur]]&\" - \"&Tableau46[[#This Row],[Levure]]","v":"Wyeast - Canadian/Belgian Ale 3864 PC"},"75 - 79%",18.3,26.7,"Moyenne",65,80,12,"Belgian Dubbel,\nBelgian Tripel,\nBelgian Golden Strong Ale,\nBière de Garde,\nWitbier",null,"This alcohol-tolerant strain produces complex and well-balanced Belgian Abbey-style ales.\nBanana and fruit esters are complemented nicely with mild levels of phenolics and hints of acidity.\nEster levels may be elevated by increasing gravity and fermentation temperatures.\nThis Wyeast yeast strain has been classified as Saccharomyces cerevisiae var. diastaticus using rapid PCR analysis. This strain carries the STA1 gene, which is the “signature” gene of Saccharomyces cerevisiae var. diastaticus and will be found in all diastaticus strains."]
["Wyeast","3944","Belgian Witbier 3944",{"$f":"Tableau46[[#This Row],[Fournisseur]]&\" - \"&Tableau46[[#This Row],[Levure]]","v":"Wyeast - Belgian Witbier 3944"},"72% - 76%",16.7,23.9,"Moyenne",62,75,11,"Witbier,\nBelgian Dubbel,\nBelgian Tripel,\nAutumn Seasonal Beer,\nWintel Seasonal Beer,\nSpice, herb, or Vegetable Beer,\nSpecialty IPA: Belgian IPA,\nSpecialty IPA: White IPA","WLP400 Belgian Wit","This versatile witbier yeast strain can be used in a variety of Belgian style ales.\nThis strain produces a complex flavor profile dominated by spicy phenolics with low to moderate ester production.\nIt is a great strain choice when you want a delicate clove profile not to be overshadowed by esters.\nIt will ferment fairly dry with a slightly tart finish that compliments the use of oats, malted and unmalted wheat.\nThis strain is a true top cropping yeast requiring full fermenter headspace of 33%."]
["Wyeast",3068,"Weihenstephan Weizen",{"$f":"Tableau46[[#This Row],[Fournisseur]]&\" - \"&Tableau46[[#This Row],[Levure]]","v":"Wyeast - Weihenstephan Weizen"},"73-77%",18,24,"Basse",64.400000000000006,75.2,10,"Weissbier",null,"La souche de bière de blé allemande classique la plus populaire utilisée dans le monde entier. Cette souche de levure produit un bel et délicat équilibre d'esters de banane et de clou de girofle phenolics. L'équilibre peut être manipulé vers la production d'ester par l'augmentation de la température de fermentation, l'augmentation de la densité de moût et la diminution du taux d'ensemencement. Le sur-ensemencement peut aboutir à une perte presque complète du caractère de banane. La diminution de ce niveau d'ester permettra à un caractère de clou de girofle d'être perçue alors de façon prédominante. Du soufre est généralement produit, mais se dissipera avec le conditionnement. Cette souche est très pulvérulente et restera en suspension pour un temps prolongé après l'atténuation. Elle est une véritable souche de \"top cropping\" et nécessite un espace vide dans le fermenteur de 33% afin d'éviter toutdébordement."]
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