Category 136: Brett Beer

Color:
Any color is acceptable. Beer color may be influenced by the color of added fruits or other ingredients.
Clarity:
Chill or yeast haze is allowable at low to medium levels at any temperature.
Perceived Malt Aroma and Flavor:
In darker versions, any of roasted malt, caramel or chocolate aromas and flavors are present at low levels.
Perceived Hop Aroma and Flavor:
Low to high
Fermentation Characteristics:
Medium to high fruity esters are present. Acidity resulting from *Brettanomyces* fermentation results in a complex flavor profile. *Brettanomyces* character should be present at low to high levels, expressed as any of horsey, goaty, leathery, phenolic, fruity, or acidic aroma and flavor attributes. *Brettanomyces* character may or may not be dominant. Acidity from *Brettanomyces* should be low to medium-low. Cultured yeast strains may be used in the fermentation. Beers fermented with *Brettanomyces* that do not exhibit attributes typical of *Brettanomyces* fermentation are categorized elsewhere. Beers in this style should not incorporate bacteria or exhibit a bacteria-derived flavor profile. Diacetyl and DMS should not be present.
Body:
Low to high
Additional Notes:
Fruited versions will exhibit fruit flavors in balance with other elements. Wood vessels may be used for fermentation and aging; such beers may or may not exhibit attributes typical of wood-aging such as vanillin or of liquids previously aged in a barrel (bourbon, sherry, etc.) A beer exhibiting additional sensory attributes arising from microbes other than Brett is categorized as Mixed Culture Brett Beer. Various India Pale Ales fermented with Brett are categorized as Experimental India Pale Ale. *When using these guidelines as the basis for evaluating entries at competitions, brewers may be asked to provide supplemental information about entries in this category to allow for accurate evaluation of diverse entries. Such information might include the underlying beer style upon which the entry is based, or other information unique to the entry such as type of Brett(s) used, fruit(s), type of wood used, or other ingredients or factors which influence perceived sensory outcomes.*
Alcohol by Volume:
Varies with style
IBU:
Varies with style
SRM Color:
Varies with style