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.
Recommended Glassware: Cervoise Glass
Original Gravity (ºPlato): 1.040-1.060 (10-15 ºPlato)
Apparent Extract/Final Gravity (ºPlato): 1.008-1.018 (2-4.5 ºPlato)
Alcohol by Weight (Volume): 3.4-5.6% (4.2-7%)
Bitterness (IBU): 12-35
Color SRM (EBC): 4-20 (8-40 EBC)
Sub-style guidelines used with permission of the Brewers Association, www.beertown.org.