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2006 Brewers Association Style Guidelines

Major Style:Hybrid/Mix
Sub-Style Name:Japanese Sake-Yeast Beer

A beer brewed with Sake yeast or Sake (koji) enzymes. Color depends on malts used. The unique flavor and aroma of the byproducts of sake yeast and/or koji enzymes should be distinctive and harmonize with the other malt and hop characters. Sake character may best be described as having mild fruitiness and a gentle and mild yeast extract-Vitamin B character.

Hop bitterness, flavor and aroma should be low to medium and should harmonize with sake-like characters. High carbonation should be evident and a higher amount of alcohol may be evident. Body and mouth feel will vary depending on base style and original gravity. A slight chill haze is permissible. A very low amount of diacetyl may be perceived.

Alcohol By Weight (by Volume):3.4-5.6% (4.2-7%)
Colour:4-20 (8-40 EBC)
Original Gravity:1.040-1.060 (10-15 šPlato)
Final Gravity:1.008-1.018 (2-4.5 šPlato)

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