From 38de12e456c5fb494ac439e4112a3194fdc92cbd Mon Sep 17 00:00:00 2001 From: Matt Young Date: Mon, 10 Jun 2024 21:42:27 +0200 Subject: [PATCH 1/3] Various fixes, plus new default content --- CMakeLists.txt | 4 +- ...DefaultContent001-OriginalDefaultData.xml} | 0 data/DefaultContent002-BJCP_2021_Styles.json | 6895 ++++++ ...ultContent003-Ingredients-Hops-Yeasts.json | 19783 ++++++++++++++++ meson.build | 7 +- scripts/buildTool.py | 7 +- src/Application.cpp | 6 - src/CMakeLists.txt | 5 +- src/MainWindow.cpp | 2 +- src/database/Database.cpp | 61 +- src/database/Database.h | 5 - src/database/DatabaseSchemaHelper.cpp | 166 +- src/database/DatabaseSchemaHelper.h | 14 +- src/database/DefaultContentLoader.cpp | 183 + src/database/DefaultContentLoader.h | 41 + src/editors/YeastEditor.cpp | 10 + src/model/Boil.h | 2 + src/model/Equipment.h | 3 + src/model/Fermentation.cpp | 9 +- src/model/Fermentation.h | 3 +- src/model/Ingredient.h | 2 + src/model/Mash.h | 2 + src/model/Recipe.h | 6 +- src/model/Step.cpp | 4 + src/model/StepOwnerBase.h | 30 + src/model/Style.h | 3 + src/model/Water.h | 5 +- src/{ => serialization}/ImportExport.cpp | 21 +- src/{ => serialization}/ImportExport.h | 18 +- src/serialization/json/JsonUtils.h | 10 +- src/serialization/xml/BeerXml.cpp | 2 +- src/utils/TypeLookup.h | 14 +- translations/bt_ca.ts | 29 +- translations/bt_cs.ts | 29 +- translations/bt_de.ts | 29 +- translations/bt_el.ts | 29 +- translations/bt_en.ts | 28 +- translations/bt_es.ts | 29 +- translations/bt_et.ts | 28 +- translations/bt_eu.ts | 28 +- translations/bt_fr.ts | 29 +- translations/bt_gl.ts | 26 +- translations/bt_hu.ts | 31 +- translations/bt_it.ts | 29 +- translations/bt_lv.ts | 28 +- translations/bt_nb.ts | 29 +- translations/bt_nl.ts | 29 +- translations/bt_pl.ts | 29 +- translations/bt_pt.ts | 29 +- translations/bt_ru.ts | 29 +- translations/bt_sr.ts | 31 +- translations/bt_sv.ts | 29 +- translations/bt_tr.ts | 28 +- translations/bt_zh.ts | 29 +- ui/recipeExtrasWidget.ui | 2 +- ui/yeastEditor.ui | 6 +- 56 files changed, 27650 insertions(+), 315 deletions(-) rename data/{DefaultData.xml => DefaultContent001-OriginalDefaultData.xml} (100%) create mode 100644 data/DefaultContent002-BJCP_2021_Styles.json create mode 100644 data/DefaultContent003-Ingredients-Hops-Yeasts.json create mode 100644 src/database/DefaultContentLoader.cpp create mode 100644 src/database/DefaultContentLoader.h rename src/{ => serialization}/ImportExport.cpp (96%) rename src/{ => serialization}/ImportExport.h (83%) diff --git a/CMakeLists.txt b/CMakeLists.txt index af940e26..60ca2934 100644 --- a/CMakeLists.txt +++ b/CMakeLists.txt @@ -814,7 +814,9 @@ set(filesToInstall_docs ${repoDir}/README.md) # List of data files to be installed. set(filesToInstall_data ${repoDir}/data/default_db.sqlite - ${repoDir}/data/DefaultData.xml) + ${repoDir}/data/DefaultContent001-OriginalDefaultData.xml + ${repoDir}/data/DefaultContent002-BJCP_2021_Styles.json + ${repoDir}/data/DefaultContent003-Ingredients-Hops-Yeasts.json) # Desktop files to install. set(filesToInstall_desktop ${repoDir}/linux/${PROJECT_NAME}.desktop) diff --git a/data/DefaultData.xml b/data/DefaultContent001-OriginalDefaultData.xml similarity index 100% rename from data/DefaultData.xml rename to data/DefaultContent001-OriginalDefaultData.xml diff --git a/data/DefaultContent002-BJCP_2021_Styles.json b/data/DefaultContent002-BJCP_2021_Styles.json new file mode 100644 index 00000000..b25a3d8b --- /dev/null +++ b/data/DefaultContent002-BJCP_2021_Styles.json @@ -0,0 +1,6895 @@ +//====================================================================================================================== +// data/DefaultContent002-BJCP_2021_Styles.json +// +// BJCP 2021 Styles in BeerJSON format +// +// This contents of this file come from https://github.com/beerjson/bjcp-json/blob/main/styles/bjcp_styleguide-2021.json +// +// This comment is not valid JSON, but we configure comments of this sort to be allowed (via the Boost.JSON +// parse_options::allow_comments setting) so the software should be happy to import it. +//====================================================================================================================== +{ + "beerjson": { + "version": 2.01, + "styles": [ + { + "name": "American Light Lager", + "category": "Standard American Beer", + "category_id": "1", + "style_id": "1A", + "category_description": "This category describes everyday American beers that have a wide public appeal. Containing both ales and lagers, the beers of this category are not typically complex, and have smooth, accessible flavors. The ales tend to have lager-like qualities, or are designed to appeal to mass-market lager drinkers as crossover beers. Mass-market beers with a more international appeal or origin are described in the International Lager category.", + "overall_impression": "A highly carbonated, very light-bodied, nearly flavorless lager designed to be consumed very cold. Very refreshing and thirst-quenching.", + "aroma": "Low malt aroma optional, but may be perceived as grainy, sweet, or corn-like, if present. Light spicy, floral, or herbal hop aroma optional. While a clean fermentation profile is desirable, a light amount of yeast character is not a fault.", + "appearance": "Very pale straw to pale yellow color. White, frothy head seldom persists. Very clear.", + "flavor": "Relatively neutral palate with a crisp, dry finish and a low to very low grainy or corn-like flavor that might be perceived as sweetness due to the low bitterness. Low floral, spicy, or herbal hop flavor optional, but is rarely strong enough to detect. Low to very low bitterness. Balance may vary from slightly malty to slightly bitter, but is usually close to even. High carbonation may accentuate the crispness of the dry finish. Clean fermentation profile.", + "mouthfeel": "Very light, sometimes watery, body. Very highly carbonated with slight carbonic bite on the tongue.", + "comments": "Designed to appeal to as broad a range of the general public as possible. Strong flavors are a fault. With little malt or hop flavor, the yeast character often is what most differentiates brands.", + "history": "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.", + "style_comparison": "A lighter-bodied, lower-alcohol, lower calorie version of an American Lager. Less hop character and bitterness than a German Leichtbier.", + "tags": "session-strength, pale-color, bottom-fermented, lagered, north-america, traditional-style, pale-lager-family, balanced", + "original_gravity": { + "minimum": { + "unit": "sg", + "value": 1.028 + }, + "maximum": { + "unit": "sg", + "value": 1.04 + } + }, + "international_bitterness_units": { + "minimum": { + "unit": "IBUs", + "value": 8 + }, + "maximum": { + "unit": "IBUs", + "value": 12 + } + }, + "final_gravity": { + "minimum": { + "unit": "sg", + "value": 0.998 + }, + "maximum": { + "unit": "sg", + "value": 1.008 + } + }, + "alcohol_by_volume": { + "minimum": { + "unit": "%", + "value": 2.8 + }, + "maximum": { + "unit": "%", + "value": 4.2 + } + }, + "color": { + "minimum": { + "unit": "SRM", + "value": 2 + }, + "maximum": { + "unit": "SRM", + "value": 3 + } + }, + "ingredients": "Two- or six-row barley with up to 40% rice or corn as adjuncts. Additional enzymes can further lighten the body and lower carbohydrates. Lager yeast. Negligible hops.", + "examples": "Bud Light, Coors Light, Grain Belt Premium Light American Lager, Michelob Light, Miller Lite, Old Milwaukee Light", + "style_guide": "BJCP2021", + "type": "beer" + }, + { + "name": "American Lager", + "category": "Standard American Beer", + "category_id": "1", + "style_id": "1B", + "category_description": "This category describes everyday American beers that have a wide public appeal. Containing both ales and lagers, the beers of this category are not typically complex, and have smooth, accessible flavors. The ales tend to have lager-like qualities, or are designed to appeal to mass-market lager drinkers as crossover beers. Mass-market beers with a more international appeal or origin are described in the International Lager category.", + "overall_impression": "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.", + "aroma": "Low malt aroma optional, but may be perceived as grainy, sweet, or corn-like, if present. Lightspicy or floral hop aroma optional. While a clean fermentation profile is desirable, a light amount of yeast character is not a fault.", + "appearance": "Very pale straw to medium yellow color. White, frothy head seldom persists. Very clear.", + "flavor": "Relatively neutral palate with a crisp, dry finish and a moderately-low to low grainy or corn-like flavor that might be perceived as sweetness due to the low bitterness. Moderatelylow hop flavor optional, with a floral, spicy, or herbal quality,if strong enough to distinguish. Low to medium-low bitterness. Balance may vary from slightly malty to slightly bitter, but is usually close to even. High carbonation may accentuate the crispness of the dry finish. Clean fermentation profile.", + "mouthfeel": "Low to medium-low body. Very highly carbonated with slight carbonic bite on the tongue.", + "comments": "Often what non-craft beer drinkers expect to be served if they order beer in the United States. May be marketed as Pilsner outside Europe, but should not be confused with traditional examples.Strong flavors are a fault. With little malt or hop flavor, the yeast character is what most frequently differentiates brands.", + "history": "Evolved from Pre-Prohibition Lager (see Category 27) in the US after Prohibition and World War II. Surviving breweries consolidated, expanded distribution, and heavily promoted a beer style that appealed to a broad range of the population. Became the dominant beer style for many decades, and spawned many international rivals who would develop similarly bland products for the mass market supported by heavy advertising.", + "style_comparison": "Stronger, more flavor and body than an American Light Lager. Less bitterness and flavor than an International Pale Lager. Significantly less flavor, hops, and bitterness than traditional European Pilsners.", + "tags": "standard-strength, pale-color, bottom-fermented, lagered, north-america, traditional-style, pale-lager-family, balanced", + "original_gravity": { + "minimum": { + "unit": "sg", + "value": 1.04 + }, + "maximum": { + "unit": "sg", + "value": 1.05 + } + }, + "international_bitterness_units": { + "minimum": { + "unit": "IBUs", + "value": 8 + }, + "maximum": { + "unit": "IBUs", + "value": 18 + } + }, + "final_gravity": { + "minimum": { + "unit": "sg", + "value": 1.004 + }, + "maximum": { + "unit": "sg", + "value": 1.01 + } + }, + "alcohol_by_volume": { + "minimum": { + "unit": "%", + "value": 4.2 + }, + "maximum": { + "unit": "%", + "value": 5.3 + } + }, + "color": { + "minimum": { + "unit": "SRM", + "value": 2 + }, + "maximum": { + "unit": "SRM", + "value": 3.5 + } + }, + "ingredients": "Two- or six-row barley with up to 40% rice or corn as adjuncts. Lager yeast. Light use of hops.", + "examples": "Budweiser, Coors Original, Grain Belt Premium American Lager, Miller High Life, Old Style, Pabst Blue Ribbon, Special Export", + "style_guide": "BJCP2021", + "type": "beer" + }, + { + "name": "Cream Ale", + "category": "Standard American Beer", + "category_id": "1", + "style_id": "1C", + "category_description": "This category describes everyday American beers that have a wide public appeal. Containing both ales and lagers, the beers of this category are not typically complex, and have smooth, accessible flavors. The ales tend to have lager-like qualities, or are designed to appeal to mass-market lager drinkers as crossover beers. Mass-market beers with a more international appeal or origin are described in the International Lager category.", + "overall_impression": "A clean, well-attenuated, highly carbonated, flavorful American “lawnmower” beer. Easily drinkable, smooth, and refreshing, with more character than typical American lagers, yet still subtle and restrained.", + "aroma": "Medium-low to low malt notes, with a sweet, corn-like aroma. Low DMS optional. Medium-low hop aroma optional, using any variety but floral, spicy, or herbal notes are most common. Overall, has a subtle, balanced aroma. Low fruity esters optional.", + "appearance": "Pale straw to light gold color, although usually on the pale side. Low to medium head with medium to high carbonation. Fair head retention. Brilliant, sparkling clarity. Effervescent.", + "flavor": "Low to medium-low hop bitterness. Low to moderate malty sweetness, varying with gravity and attenuation. The malt is generally neutral, possibly grainy or crackery. Usually well-attenuated. Balanced palate, with hops only enough to support the malt. A low to moderate corny flavor is commonly found, but light DMS is optional. Finish can vary from somewhat light, dry, and crisp to faintly sweet. Clean fermentation profile, but low fruity esters are optional. Low to medium-low hop flavor of any variety, but typically floral, spicy, or herbal. Subtle.", + "mouthfeel": "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.", + "comments": "Most commercial examples are in the 1.050–1.053 OG range, and bitterness rarely rises above 20 IBUs.", + "history": "A sparkling or present-use ale from the second half of the 1800s that survived prohibition. An ale brewed to compete with lagers brewed in Canada and the US Northeast, Mid-Atlantic, and Midwest states.", + "style_comparison": "Similar to a Standard American Lager, but with more character. Lighter body, smoother, and more carbonated than a Blonde Ale. May seem like a somewhat subtle Kölsch.", + "tags": "standard-strength, pale-color, any-fermentation, north-america, traditional-style, pale-ale-family, balanced", + "original_gravity": { + "minimum": { + "unit": "sg", + "value": 1.042 + }, + "maximum": { + "unit": "sg", + "value": 1.055 + } + }, + "international_bitterness_units": { + "minimum": { + "unit": "IBUs", + "value": 8 + }, + "maximum": { + "unit": "IBUs", + "value": 20 + } + }, + "final_gravity": { + "minimum": { + "unit": "sg", + "value": 1.006 + }, + "maximum": { + "unit": "sg", + "value": 1.012 + } + }, + "alcohol_by_volume": { + "minimum": { + "unit": "%", + "value": 4.2 + }, + "maximum": { + "unit": "%", + "value": 5.6 + } + }, + "color": { + "minimum": { + "unit": "SRM", + "value": 2 + }, + "maximum": { + "unit": "SRM", + "value": 5 + } + }, + "ingredients": "American six-row malt, or a combination of six-row and North American two-row. Up to 20% maize in the mash, and up to 20% sugar in the boil. Any variety of hops, often rustic American or Continental. Clean ale yeast, or a mix of ale and lager beer.", + "examples": "Genesee Cream Ale, Liebotschaner Cream Ale, Kiwanda Pre-Prohibition Cream Ale, Little Kings Cream Ale, Sleeman Cream Ale, Sun King Sunlight Cream Ale", + "style_guide": "BJCP2021", + "type": "beer" + }, + { + "name": "American Wheat Beer", + "category": "Standard American Beer", + "category_id": "1", + "style_id": "1D", + "category_description": "This category describes everyday American beers that have a wide public appeal. Containing both ales and lagers, the beers of this category are not typically complex, and have smooth, accessible flavors. The ales tend to have lager-like qualities, or are designed to appeal to mass-market lager drinkers as crossover beers. Mass-market beers with a more international appeal or origin are described in the International Lager category.", + "overall_impression": "A pale, refreshing grainy, doughy, or bready wheat beer with a clean fermentation profile and a variable hop character and bitterness. Its lighter body and higher carbonation contribute to its easy-drinking nature.", + "aroma": "Low to moderate grainy, bready, or doughy wheat character. A light to moderate malty sweetness is acceptable. Moderate esters optional, usually a neutral profile; banana is inappropriate. Low to moderate citrusy, spicy, floral, or fruity hop aroma. Not typically dry-hopped. No clove phenols.", + "appearance": "Usually pale yellow to gold. Clarity may range from brilliant to hazy with yeast approximating aWeissbier. Big, long-lasting white head.", + "flavor": "Light to moderately-strong bready, doughy, or grainy wheat flavor, which can linger into the finish. May have a moderate malty sweetness or can finish quite dry and crisp. Low to moderate hop bitterness, sometimes lasting into the finish. Balance is usually even, but may be slightly bitter. Low to moderate citrusy, spicy, floral, or fruity hop flavor. Moderate esters optional. No banana. No clove phenols.", + "mouthfeel": "Medium-light to medium body. Medium-high to high carbonation. Slight creaminess is optional; wheat beers sometimes have a soft, ‘fluffy’ impression.", + "comments": "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 as31A Alternative GrainBeer.", + "history": "An American craft beer adaptation of the Weissbier style using a cleaner yeast and more hops, first produced by Anchor in 1984 and later widely popularized by Widmer.", + "style_comparison": "More hop character and less yeast character than Weissbier. Never with the banana and clove character of Weissbier. Generally has the same range and balance as Blonde Ales, but with a wheat character as the primary malt flavor.", + "tags": "standard-strength, pale-color, any-fermentation, north-america, craft-style, wheat-beer-family, balanced", + "original_gravity": { + "minimum": { + "unit": "sg", + "value": 1.04 + }, + "maximum": { + "unit": "sg", + "value": 1.055 + } + }, + "international_bitterness_units": { + "minimum": { + "unit": "IBUs", + "value": 15 + }, + "maximum": { + "unit": "IBUs", + "value": 30 + } + }, + "final_gravity": { + "minimum": { + "unit": "sg", + "value": 1.008 + }, + "maximum": { + "unit": "sg", + "value": 1.013 + } + }, + "alcohol_by_volume": { + "minimum": { + "unit": "%", + "value": 4 + }, + "maximum": { + "unit": "%", + "value": 5.5 + } + }, + "color": { + "minimum": { + "unit": "SRM", + "value": 3 + }, + "maximum": { + "unit": "SRM", + "value": 6 + } + }, + "ingredients": "Clean American ale or lager yeast. German Weissbier yeast is inappropriate. Wheat malt (often 30–50%, lower than is typical in Weissbier). American, German, or New World hops.", + "examples": "Bell’s Oberon, Boulevard Unfiltered Wheat Beer, GoodLife Sweet As! Pacific Ale, Goose Island 312 Urban Wheat Ale, Widmer Hefeweizen", + "style_guide": "BJCP2021", + "type": "beer" + }, + { + "name": "International Pale Lager", + "category": "International Lager", + "category_id": "2", + "style_id": "2A", + "category_description": "International lagers are the premium, industrial, mass-market lagers produced in most countries in the world. Whether developed from American or European styles, they all tend to have a fairly uniform character and are heavily marketed. Loosely derived from original Pilsner-type lagers, with colored variations having additional malt flavors while retaining a broad appeal. In many countries, the styles will be referred to by their local country names. The use of the term “international” doesn’t mean that any beers are actually labeled as such, but is more of a categorization of similar beers produced worldwide.", + "overall_impression": "A highly-attenuated pale lager without strong flavors, typically well-balanced and highly carbonated. Served cold, it is refreshing and thirst-quenching.", + "aroma": "Low to medium-low grainy-malty or slightly corny-sweetmalt aroma. Very low to medium spicy, floral, or herbal hop aroma. Clean fermentation profile.", + "appearance": "Pale straw to gold color. White, frothy head may not be long lasting. Very clear.", + "flavor": "Low to moderate levels of grainy-malt flavor, medium-low to medium bitterness, with a crisp, dry, well-attenuated finish. The grain character can be somewhat neutral, or show a light bready-crackery quality. Moderate corny or malty sweetness optional. Medium floral, spicy, or herbal hop flavor optional. Balance may vary from slightly malty to slightly bitter, but is usually relatively close to even. Neutral aftertaste with light malt and sometimes hop flavors.", + "mouthfeel": "Light to medium body. Moderately high to highly carbonated. Can have a slight carbonic bite on the tongue.", + "comments": "Tends to have fewer adjuncts than 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 is a handling fault, not a characteristic of the style.", + "history": "In the United States, developed as a premium version of the standard American lager, with a similar history. Outside the US, 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.", + "style_comparison": "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, but with more of an adjunct quality.", + "entry_instructions": "Entrant may specify regional variations, if desired (Mexican lager, Dutch lager, etc.).", + "tags": "standard-strength, pale-color, bottom-fermented, lagered, traditional-style, pale-lager-family, balanced", + "original_gravity": { + "minimum": { + "unit": "sg", + "value": 1.042 + }, + "maximum": { + "unit": "sg", + "value": 1.05 + } + }, + "international_bitterness_units": { + "minimum": { + "unit": "IBUs", + "value": 18 + }, + "maximum": { + "unit": "IBUs", + "value": 25 + } + }, + "final_gravity": { + "minimum": { + "unit": "sg", + "value": 1.008 + }, + "maximum": { + "unit": "sg", + "value": 1.012 + } + }, + "alcohol_by_volume": { + "minimum": { + "unit": "%", + "value": 4.5 + }, + "maximum": { + "unit": "%", + "value": 6 + } + }, + "color": { + "minimum": { + "unit": "SRM", + "value": 2 + }, + "maximum": { + "unit": "SRM", + "value": 6 + } + }, + "ingredients": "Two- or six-row barley. May use rice, corn, or sugar as adjuncts, but are generally all malt.", + "examples": "Asahi Super Dry, Birra Moretti, Corona Extra, Devils Backbone Gold Leaf Lager, Full Sail Session Premium Lager, Heineken, Red Stripe, Singha", + "style_guide": "BJCP2021", + "type": "beer" + }, + { + "name": "International Amber Lager", + "category": "International Lager", + "category_id": "2", + "style_id": "2B", + "category_description": "International lagers are the premium, industrial, mass-market lagers produced in most countries in the world. Whether developed from American or European styles, they all tend to have a fairly uniform character and are heavily marketed. Loosely derived from original Pilsner-type lagers, with colored variations having additional malt flavors while retaining a broad appeal. In many countries, the styles will be referred to by their local country names. The use of the term “international” doesn’t mean that any beers are actually labeled as such, but is more of a categorization of similar beers produced worldwide.", + "overall_impression": "A smooth, easily-drinkable, malty amber lager with a flavorful caramel or toast character. Usually fairly well-attenuated, often with an adjunct quality and restrained bitterness.", + "aroma": "Low to moderate grainy malt aroma often with very low to moderate caramel or toasty malt accents. Occasionally, nutty or biscuity, but never roasty. Low, unobtrusive floral or spicy hop aroma. Clean fermentation profile.", + "appearance": "Golden-amber to reddish-copper color. Bright clarity. White to off-white foam stand which may not last.", + "flavor": "Low to moderate malt flavor, often with caramel or toasty-bready flavors. Low to medium-low corny sweetness optional. Low to moderate bitterness, giving the beer a malty to fairly even balance. Low to moderate spicy, herbal, or floral hop flavor. Clean fermentation profile. The finish is moderately dry with a moderately malty aftertaste.The beer may seem a touch sweet if the bitterness level is low.", + "mouthfeel": "Light to medium body. Medium to high carbonation. Smooth. Some examples can be slightly creamy.", + "comments": "A wide spectrum of mass-market amber lagers either developed independently in various countries, or describing rather generic amber beers with more historical relevance that eventually changed into indistinguishable products in modern times.", + "history": "Varies by country, but generally represents either an adaptation of the mass-market International Pale Lager, or an evolution of indigenous styles into more generic products.", + "style_comparison": "Less well-developed malt flavor than a Vienna Lager, often with an adjunct taste. Less robust flavor and bitterness than Altbier.", + "tags": "standard-strength, amber-color, bottom-fermented, lagered, traditional-style, amber-lager-family, malty", + "original_gravity": { + "minimum": { + "unit": "sg", + "value": 1.042 + }, + "maximum": { + "unit": "sg", + "value": 1.055 + } + }, + "international_bitterness_units": { + "minimum": { + "unit": "IBUs", + "value": 8 + }, + "maximum": { + "unit": "IBUs", + "value": 25 + } + }, + "final_gravity": { + "minimum": { + "unit": "sg", + "value": 1.008 + }, + "maximum": { + "unit": "sg", + "value": 1.014 + } + }, + "alcohol_by_volume": { + "minimum": { + "unit": "%", + "value": 4.5 + }, + "maximum": { + "unit": "%", + "value": 6 + } + }, + "color": { + "minimum": { + "unit": "SRM", + "value": 6 + }, + "maximum": { + "unit": "SRM", + "value": 14 + } + }, + "ingredients": "Two-row or six-row base malt. Color malts such as Victory, amber, or roast. May be all malt or use adjuncts. Sugars or coloring agents possible. Caramel malt. European or American hops.", + "examples": "Abita Amber Lager, Brooklyn Lager, Capital Wisconsin Amber Lager, Dos Equis Amber, Grain Belt NordEast, Yuengling Lager", + "style_guide": "BJCP2021", + "type": "beer" + }, + { + "name": "International Dark Lager", + "category": "International Lager", + "category_id": "2", + "style_id": "2C", + "category_description": "International lagers are the premium, industrial, mass-market lagers produced in most countries in the world. Whether developed from American or European styles, they all tend to have a fairly uniform character and are heavily marketed. Loosely derived from original Pilsner-type lagers, with colored variations having additional malt flavors while retaining a broad appeal. In many countries, the styles will be referred to by their local country names. The use of the term “international” doesn’t mean that any beers are actually labeled as such, but is more of a categorization of similar beers produced worldwide.", + "overall_impression": "A darker, richer, 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.", + "aroma": "Faint malt aroma. Medium-low roast and caramel malt aroma optional. Light spicy, herbal, or floral hop aroma optional. Clean fermentation profile.", + "appearance": "Deep amber to very dark brown with bright clarity and ruby highlights. Foam stand may not be long lasting, and is beige to light tan in color.", + "flavor": "Low to medium sweet maltiness. Medium-low caramel or roasted malt flavors optional, possibly with hints of coffee, molasses,brown sugar, or cocoa. Low floral, spicy, or herbalhop flavor optional. Low to medium bitterness. May have a very light fruitiness. Moderately crisp finish. The balance is typically somewhat malty. Burnt or moderately strong roasted malt flavors are inappropriate.", + "mouthfeel": "Light to medium-light body. Smooth with a light creaminess. Medium to high carbonation.", + "comments": "A broad range of international lagers that are darker than pale, and not assertively bitter or roasted.", + "history": "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.", + "style_comparison": "Less flavor and richness than Munich Dunkel, Schwarzbier, or other dark lagers. Frequently uses adjuncts, as is typical of other International Lagers.", + "tags": "standard-strength, dark-color, bottom-fermented, lagered, traditional-style, dark-lager-family, malty", + "original_gravity": { + "minimum": { + "unit": "sg", + "value": 1.044 + }, + "maximum": { + "unit": "sg", + "value": 1.056 + } + }, + "international_bitterness_units": { + "minimum": { + "unit": "IBUs", + "value": 8 + }, + "maximum": { + "unit": "IBUs", + "value": 20 + } + }, + "final_gravity": { + "minimum": { + "unit": "sg", + "value": 1.008 + }, + "maximum": { + "unit": "sg", + "value": 1.012 + } + }, + "alcohol_by_volume": { + "minimum": { + "unit": "%", + "value": 4.2 + }, + "maximum": { + "unit": "%", + "value": 6 + } + }, + "color": { + "minimum": { + "unit": "SRM", + "value": 14 + }, + "maximum": { + "unit": "SRM", + "value": 30 + } + }, + "ingredients": "Two- or six-row barley with corn, rice, or sugars adjuncts. Light use of caramel and darker roasted malts. Commercial versions may use coloring agents.", + "examples": "Baltika #4 Original, Dixie Blackened Voodoo, Heineken Dark Lager, Saint Pauli Girl Special Dark, San Miguel Dark, Shiner Bock", + "style_guide": "BJCP2021", + "type": "beer" + }, + { + "name": "Czech Pale Lager", + "category": "Czech Lager", + "category_id": "3", + "style_id": "3A", + "category_description": "Czech lagers are generally divided by gravity class (draft, lager, special) and color (pale, amber, dark). The Czech names for these categories are světlé (pale), polotmavé (amber), and tmavé (dark). The gravity classes are výčepní (draft, 7–10 °P), ležák (lager, 11–12 °P), and speciální (special, 13 °P+). Pivo is of course the Czech word for beer. The division into gravity classes is similar to the German groupings of schankbier, vollbier, and starkbier, although at different gravity ranges. Czech beers within the classes are often simply referenced by their gravity. There are often variations within the gravity-color groupings, particularly within the speciální class. The style guidelines combine some of these classes, while other beers in the Czech market are not described (such as the strong Czech Porter). This is not to imply that the categories below are the full coverage of Czech beers, simply a way of grouping some of the more commonly found types for judging purposes.Czech lagers in general are differentiated from German and other Western lagers in that German lagers are almost always fully attenuated, while Czech lagers can have a slight amount of unfermented extract remaining in the finished beer. This helps provide a slightly higher finishing gravity (and thus slightly lower apparent attenuation), slightly fuller body and mouthfeel, and a richer, slightly more complex flavor profile in equivalent color and strength beers. German lagers tend to have a cleaner fermentation profile, while Czech lagers are often fermented cooler (7–10 °C) and for a longer time, and can have a light, barely noticeable (near threshold) amount of diacetyl that often is perceived more as a rounded body than overtly in aroma and flavor [significant buttery diacetyl is a flaw]. Czech lager yeast strains are not always as clean and attenuative as German strains, which helps achieve the higher finishing gravity (along with the mashing methods and cooler fermentation). Czech lagers are traditionally made with decoction mashes (often double decoction), even with modern malts, while most modern German lagers are made with infusion or step infusion mashes. These differences characterize the richness, mouthfeel, and flavor profile that distinguishes Czech lagers.", + "overall_impression": "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.", + "aroma": "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 esters are optional. No sulfur.", + "appearance": "Light yellow to deep gold color. Brilliant to very clear, with a long-lasting, creamy white head.", + "flavor": "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. Low diacetyl or fruity esters are optional, but should never be overbearing.", + "mouthfeel": "Medium-light to medium body. Moderate carbonation.", + "comments": "The Czech name of the style is světlé výčepní pivo.", + "history": "Josef Groll initially brewed two types of pale beer in 1842–3, a výčepníand 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.", + "style_comparison": "A lighter-bodied, lower-intensity, refreshing, everyday version of Czech Premium Pale Lager.", + "tags": "session-strength, pale-color, bottom-fermented, lagered, central-europe, traditional-style, pale-lager-family, bitter, hoppy", + "original_gravity": { + "minimum": { + "unit": "sg", + "value": 1.028 + }, + "maximum": { + "unit": "sg", + "value": 1.044 + } + }, + "international_bitterness_units": { + "minimum": { + "unit": "IBUs", + "value": 20 + }, + "maximum": { + "unit": "IBUs", + "value": 35 + } + }, + "final_gravity": { + "minimum": { + "unit": "sg", + "value": 1.008 + }, + "maximum": { + "unit": "sg", + "value": 1.014 + } + }, + "alcohol_by_volume": { + "minimum": { + "unit": "%", + "value": 3 + }, + "maximum": { + "unit": "%", + "value": 4.1 + } + }, + "color": { + "minimum": { + "unit": "SRM", + "value": 3 + }, + "maximum": { + "unit": "SRM", + "value": 6 + } + }, + "ingredients": "Soft water with low sulfate and carbonate content.Traditional Czech hops. Czech Pilsner malt. Czech lager yeast. Low ion water provides a distinctively soft, rounded hop profile despite high hopping rates.", + "examples": "Bernard světlé pivo 10, Březňák světlé výčepní pivo, Notch Session Pils, Primátor Antonín světlé výčepní, Radegast Rázna 10, Únětické pivo 10°", + "style_guide": "BJCP2021", + "type": "beer" + }, + { + "name": "Czech Premium Pale Lager", + "category": "Czech Lager", + "category_id": "3", + "style_id": "3B", + "category_description": "Czech lagers are generally divided by gravity class (draft, lager, special) and color (pale, amber, dark). The Czech names for these categories are světlé (pale), polotmavé (amber), and tmavé (dark). The gravity classes are výčepní (draft, 7–10 °P), ležák (lager, 11–12 °P), and speciální (special, 13 °P+). Pivo is of course the Czech word for beer. The division into gravity classes is similar to the German groupings of schankbier, vollbier, and starkbier, although at different gravity ranges. Czech beers within the classes are often simply referenced by their gravity. There are often variations within the gravity-color groupings, particularly within the speciální class. The style guidelines combine some of these classes, while other beers in the Czech market are not described (such as the strong Czech Porter). This is not to imply that the categories below are the full coverage of Czech beers, simply a way of grouping some of the more commonly found types for judging purposes.Czech lagers in general are differentiated from German and other Western lagers in that German lagers are almost always fully attenuated, while Czech lagers can have a slight amount of unfermented extract remaining in the finished beer. This helps provide a slightly higher finishing gravity (and thus slightly lower apparent attenuation), slightly fuller body and mouthfeel, and a richer, slightly more complex flavor profile in equivalent color and strength beers. German lagers tend to have a cleaner fermentation profile, while Czech lagers are often fermented cooler (7–10 °C) and for a longer time, and can have a light, barely noticeable (near threshold) amount of diacetyl that often is perceived more as a rounded body than overtly in aroma and flavor [significant buttery diacetyl is a flaw]. Czech lager yeast strains are not always as clean and attenuative as German strains, which helps achieve the higher finishing gravity (along with the mashing methods and cooler fermentation). Czech lagers are traditionally made with decoction mashes (often double decoction), even with modern malts, while most modern German lagers are made with infusion or step infusion mashes. These differences characterize the richness, mouthfeel, and flavor profile that distinguishes Czech lagers.", + "overall_impression": "A refreshing pale Czech lager with considerable malt and hop character and a longfinish. The malt flavors are complex for a Pilsner-type beer.The bitterness is strong and clean butlacks harshness, which gives a well-balanced, roundedflavor impression that enhances drinkability.", + "aroma": "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 esters are optional. Esters tend to increase with gravity.", + "appearance": "Medium yellow to deep gold color. Brilliant to very clear clarity. Dense, long-lasting, creamy white head.", + "flavor": "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 moderately-low diacetyl and low hop-derived esters are acceptable, but need not be present.", + "mouthfeel": "Medium body. Moderate to low carbonation.", + "comments": "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 and Gambrinus are called Pilsner, despite how widely adopted this name is worldwide. Outside the Czech Republic, Czech Pilsner or Bohemian Pilsner are sometimes used to differentiate the beer from other Pilsner-type beers.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.", + "history": "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, although there may have been earlier pale lagers in Bohemia. Just as important as the lager yeast was the use of English malting techniques.", + "style_comparison": "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.", + "tags": "standard-strength, pale-color, bottom-fermented, lagered, central-europe, traditional-style, pilsner-family, balanced, hoppy", + "original_gravity": { + "minimum": { + "unit": "sg", + "value": 1.044 + }, + "maximum": { + "unit": "sg", + "value": 1.06 + } + }, + "international_bitterness_units": { + "minimum": { + "unit": "IBUs", + "value": 30 + }, + "maximum": { + "unit": "IBUs", + "value": 45 + } + }, + "final_gravity": { + "minimum": { + "unit": "sg", + "value": 1.013 + }, + "maximum": { + "unit": "sg", + "value": 1.017 + } + }, + "alcohol_by_volume": { + "minimum": { + "unit": "%", + "value": 4.2 + }, + "maximum": { + "unit": "%", + "value": 5.8 + } + }, + "color": { + "minimum": { + "unit": "SRM", + "value": 3.5 + }, + "maximum": { + "unit": "SRM", + "value": 6 + } + }, + "ingredients": "Traditional Czech hops. Czech malt. Czech lager yeast. Water low in sulfate and carbonate 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.", + "examples": "Bernard světlé ležák 12°, Budvar 33 světlý ležák, Pilsner Urquell, Pivovar Jihlava Ježek 11%, Primátor Premium lager, Radegast Ryze hořká 12, Únětická pivo 12°", + "style_guide": "BJCP2021", + "type": "beer" + }, + { + "name": "Czech Amber Lager", + "category": "Czech Lager", + "category_id": "3", + "style_id": "3C", + "category_description": "Czech lagers are generally divided by gravity class (draft, lager, special) and color (pale, amber, dark). The Czech names for these categories are světlé (pale), polotmavé (amber), and tmavé (dark). The gravity classes are výčepní (draft, 7–10 °P), ležák (lager, 11–12 °P), and speciální (special, 13 °P+). Pivo is of course the Czech word for beer. The division into gravity classes is similar to the German groupings of schankbier, vollbier, and starkbier, although at different gravity ranges. Czech beers within the classes are often simply referenced by their gravity. There are often variations within the gravity-color groupings, particularly within the speciální class. The style guidelines combine some of these classes, while other beers in the Czech market are not described (such as the strong Czech Porter). This is not to imply that the categories below are the full coverage of Czech beers, simply a way of grouping some of the more commonly found types for judging purposes.Czech lagers in general are differentiated from German and other Western lagers in that German lagers are almost always fully attenuated, while Czech lagers can have a slight amount of unfermented extract remaining in the finished beer. This helps provide a slightly higher finishing gravity (and thus slightly lower apparent attenuation), slightly fuller body and mouthfeel, and a richer, slightly more complex flavor profile in equivalent color and strength beers. German lagers tend to have a cleaner fermentation profile, while Czech lagers are often fermented cooler (7–10 °C) and for a longer time, and can have a light, barely noticeable (near threshold) amount of diacetyl that often is perceived more as a rounded body than overtly in aroma and flavor [significant buttery diacetyl is a flaw]. Czech lager yeast strains are not always as clean and attenuative as German strains, which helps achieve the higher finishing gravity (along with the mashing methods and cooler fermentation). Czech lagers are traditionally made with decoction mashes (often double decoction), even with modern malts, while most modern German lagers are made with infusion or step infusion mashes. These differences characterize the richness, mouthfeel, and flavor profile that distinguishes Czech lagers.", + "overall_impression": "A malty amber Czech lager with a hop character that can vary from low to quite significant. The malt flavors also can vary, leading to different interpretations and balances ranging from drier, bready, and slightly biscuity to sweeter and somewhat caramel-like.", + "aroma": "Moderate intensity, rich malt aroma that can be either bready and Maillard product-dominant or slightly caramelly sweet. 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. Low diacetyl optional.", + "appearance": "Deep amber to copper color. Clear to bright clarity. Large, off-white, persistent head.", + "flavor": "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.", + "mouthfeel": "Medium-full to medium body. Soft and round, often with a gentle creaminess. Moderate to low carbonation.", + "comments": "The Czech name of the style is polotmavé pivo, which translates as half-dark beer. This style is a combination of the Czech styles polotmavý ležák (11–12.9 °P) and polotmavé speciální pivo (13–14.9 °P). Some versions may be a blend of pale and dark lagers.", + "history": "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.", + "style_comparison": "The style can be similar to a Vienna Lager but with stronger Czechlate hop character, or that approaching a British 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.", + "tags": "standard-strength, amber-color, bottom-fermented, lagered, central-europe, traditional-style, amber-lager-family, balanced", + "original_gravity": { + "minimum": { + "unit": "sg", + "value": 1.044 + }, + "maximum": { + "unit": "sg", + "value": 1.06 + } + }, + "international_bitterness_units": { + "minimum": { + "unit": "IBUs", + "value": 20 + }, + "maximum": { + "unit": "IBUs", + "value": 35 + } + }, + "final_gravity": { + "minimum": { + "unit": "sg", + "value": 1.013 + }, + "maximum": { + "unit": "sg", + "value": 1.017 + } + }, + "alcohol_by_volume": { + "minimum": { + "unit": "%", + "value": 4.4 + }, + "maximum": { + "unit": "%", + "value": 5.8 + } + }, + "color": { + "minimum": { + "unit": "SRM", + "value": 10 + }, + "maximum": { + "unit": "SRM", + "value": 16 + } + }, + "ingredients": "Pilsner and caramel malts, but Vienna and Munich malts may also be used. Low mineral content water.Traditional Czech hops. Czech lager yeast.", + "examples": "Bernard Jantarový ležák 12°, Gambrinus Polotmavá 12°, Kozel Semi-Dark, Lobkowicz Démon 13, Primátor 13 polotmavé, Strakonický Dudák Klostermann polotmavý ležák", + "style_guide": "BJCP2021", + "type": "beer" + }, + { + "name": "Czech Dark Lager", + "category": "Czech Lager", + "category_id": "3", + "style_id": "3D", + "category_description": "Czech lagers are generally divided by gravity class (draft, lager, special) and color (pale, amber, dark). The Czech names for these categories are světlé (pale), polotmavé (amber), and tmavé (dark). The gravity classes are výčepní (draft, 7–10 °P), ležák (lager, 11–12 °P), and speciální (special, 13 °P+). Pivo is of course the Czech word for beer. The division into gravity classes is similar to the German groupings of schankbier, vollbier, and starkbier, although at different gravity ranges. Czech beers within the classes are often simply referenced by their gravity. There are often variations within the gravity-color groupings, particularly within the speciální class. The style guidelines combine some of these classes, while other beers in the Czech market are not described (such as the strong Czech Porter). This is not to imply that the categories below are the full coverage of Czech beers, simply a way of grouping some of the more commonly found types for judging purposes.Czech lagers in general are differentiated from German and other Western lagers in that German lagers are almost always fully attenuated, while Czech lagers can have a slight amount of unfermented extract remaining in the finished beer. This helps provide a slightly higher finishing gravity (and thus slightly lower apparent attenuation), slightly fuller body and mouthfeel, and a richer, slightly more complex flavor profile in equivalent color and strength beers. German lagers tend to have a cleaner fermentation profile, while Czech lagers are often fermented cooler (7–10 °C) and for a longer time, and can have a light, barely noticeable (near threshold) amount of diacetyl that often is perceived more as a rounded body than overtly in aroma and flavor [significant buttery diacetyl is a flaw]. Czech lager yeast strains are not always as clean and attenuative as German strains, which helps achieve the higher finishing gravity (along with the mashing methods and cooler fermentation). Czech lagers are traditionally made with decoction mashes (often double decoction), even with modern malts, while most modern German lagers are made with infusion or step infusion mashes. These differences characterize the richness, mouthfeel, and flavor profile that distinguishes Czech lagers.", + "overall_impression": "A rich, dark, malty Czech lager with a roast character that can vary from almost absent to quite prominent. Malty balance and an interesting and complex flavor profile, with variable levels of hopping that provides a range of possible interpretations.", + "aroma": "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 to moderate spicy hop aroma optional. Low diacetyl and low to moderate fruity esters (plums or berries) may be present.", + "appearance": "Dark copper to almost black color, often with a red or garnet tint. Clear to bright clarity. Large, off-white to tan, persistent head.", + "flavor": "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,or coffee may also be present, with very low to moderate roast character. Low to moderate spicy hop flavor. Moderate to medium-low bitterness, 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.", + "mouthfeel": "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.", + "comments": "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.", + "history": "The U Fleků brewery has been operating in Prague since 1499, and produces the best-known version. Many small, new breweries are brewing this style.", + "style_comparison": "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 aroma, flavor, and bitterness.", + "tags": "standard-strength, dark-color, bottom-fermented, lagered, central-europe, traditional-style, dark-lager-family, balanced", + "original_gravity": { + "minimum": { + "unit": "sg", + "value": 1.044 + }, + "maximum": { + "unit": "sg", + "value": 1.06 + } + }, + "international_bitterness_units": { + "minimum": { + "unit": "IBUs", + "value": 18 + }, + "maximum": { + "unit": "IBUs", + "value": 34 + } + }, + "final_gravity": { + "minimum": { + "unit": "sg", + "value": 1.013 + }, + "maximum": { + "unit": "sg", + "value": 1.017 + } + }, + "alcohol_by_volume": { + "minimum": { + "unit": "%", + "value": 4.4 + }, + "maximum": { + "unit": "%", + "value": 5.8 + } + }, + "color": { + "minimum": { + "unit": "SRM", + "value": 17 + }, + "maximum": { + "unit": "SRM", + "value": 35 + } + }, + "ingredients": "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.Traditional Czech hops. Czech lager yeast.", + "examples": "Bernard černý ležák 12°, Budvar tmavý ležák, Herold lmavé silné pivo 13°, Kozel Dark , Krušovice černé, Primátor dark lager, U Fleků Flekovský tmavý ležák 13°", + "style_guide": "BJCP2021", + "type": "beer" + }, + { + "name": "Munich Helles", + "category": "Pale Malty European Lager", + "category_id": "4", + "style_id": "4A", + "category_description": "This style category contains paleGerman lagers of vollbier to starkbier strength that emphasize the flavor of Pilsner malt in the balance while remaining well-attenuated.", + "overall_impression": "A gold-colored German lager with a smooth, 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.", + "aroma": "Moderate grainy-sweet malt aroma. Low to moderately-low spicy, floral, or herbal hop aroma. Pleasant, clean fermentation profile, with malt dominating the balance. The freshest examples will have more of a malty-sweet aroma.", + "appearance": "Pale yellow to pale gold. Clear. Persistent creamy white head.", + "flavor": "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 bitterness. Soft and dry finish, not crisp and biting. Low to moderately-low spicy, floral, or herbal hop flavor. Malt dominates hops in the palate, finish, and aftertaste, but hops should be noticeable. No residual sweetness, simply the impression of maltiness with restrained bitterness. Clean fermentation profile.", + "mouthfeel": "Medium body. Medium carbonation. Smooth, well-lagered character.", + "comments": "Very fresh examples can have amore prominent malt and hop character that fadesover time,as is often noticed in exported beers. Helles in Munich tends to be a lighter version than those outside the city. May be called Helles Lagerbier.", + "history": "Created in Munich in 1894 to compete with pale Pilsner-type beers, often first credited to Spaten. More popular in Southern Germany.", + "style_comparison": "Similar in malt balance and bitterness to Munich Dunkel, but less malty-sweet in nature and pale rather than dark and rich. More body and malt presence than a German Pils, but less crisp and with less hop character throughout. Similar malt profile as a German Helles Exportbier, but with fewer hops in the balance and slightly less alcohol. Less body and alcohol than a Festbier.", + "tags": "standard-strength, pale-color, bottom-fermented, lagered, central-europe, traditional-style, pale-lager-family, malty", + "original_gravity": { + "minimum": { + "unit": "sg", + "value": 1.044 + }, + "maximum": { + "unit": "sg", + "value": 1.048 + } + }, + "international_bitterness_units": { + "minimum": { + "unit": "IBUs", + "value": 16 + }, + "maximum": { + "unit": "IBUs", + "value": 22 + } + }, + "final_gravity": { + "minimum": { + "unit": "sg", + "value": 1.006 + }, + "maximum": { + "unit": "sg", + "value": 1.012 + } + }, + "alcohol_by_volume": { + "minimum": { + "unit": "%", + "value": 4.7 + }, + "maximum": { + "unit": "%", + "value": 5.4 + } + }, + "color": { + "minimum": { + "unit": "SRM", + "value": 3 + }, + "maximum": { + "unit": "SRM", + "value": 5 + } + }, + "ingredients": "Continental Pilsner malt.Traditional German hops.Clean German lager yeast.", + "examples": "Augustiner Lagerbier Hell, Hacker-Pschorr Münchner Gold, Löwenbraü Original, Paulaner Münchner Lager, Schönramer Hell, Spaten MünchnerHell, Weihenstephaner Original Heles", + "style_guide": "BJCP2021", + "type": "beer" + }, + { + "name": "Festbier", + "category": "Pale Malty European Lager", + "category_id": "4", + "style_id": "4B", + "category_description": "This style category contains paleGerman lagers of vollbier to starkbier strength that emphasize the flavor of Pilsner malt in the balance while remaining well-attenuated.", + "overall_impression": "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.", + "aroma": "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 profile.", + "appearance": "Deep yellow to deep gold color; should not have amber hues. Bright clarity. Persistent white to off-white foam stand. Most commercial examples are pale gold in color.", + "flavor": "Medium to medium-high malty flavor initially, with a lightly toasty, bread dough quality and an impression of soft malty richness. 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 fermentation profile. The taste is mostly of Pils malt, but with slightly toasty hints. The bitterness is supportive, but still should yield a malty, flavorful finish.", + "mouthfeel": "Medium body, with a smooth, somewhat creamy texture. Medium carbonation. Alcohol strength barely noticeable as warming, if at all.", + "comments": "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. May be called Helles Märzen.", + "history": "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.", + "style_comparison": "Less intense and less richly toasted than a Märzen. Stronger than a Munich Helles, with a bit more body, and hop and malt flavor. Less rich in malt intensity than a Helles Bock. The malt complexity is similar to a higher-gravity Czech Premium Pale Lager, although without the associated hops.", + "tags": "standard-strength, pale-color, bottom-fermented, lagered, central-europe, traditional-style, pale-lager-family, malty", + "original_gravity": { + "minimum": { + "unit": "sg", + "value": 1.054 + }, + "maximum": { + "unit": "sg", + "value": 1.057 + } + }, + "international_bitterness_units": { + "minimum": { + "unit": "IBUs", + "value": 18 + }, + "maximum": { + "unit": "IBUs", + "value": 25 + } + }, + "final_gravity": { + "minimum": { + "unit": "sg", + "value": 1.01 + }, + "maximum": { + "unit": "sg", + "value": 1.012 + } + }, + "alcohol_by_volume": { + "minimum": { + "unit": "%", + "value": 5.8 + }, + "maximum": { + "unit": "%", + "value": 6.3 + } + }, + "color": { + "minimum": { + "unit": "SRM", + "value": 4 + }, + "maximum": { + "unit": "SRM", + "value": 6 + } + }, + "ingredients": "Majority Pils malt, but with some Vienna or Munich malt to increase maltiness. Differences in commercial examples are mostly due to different maltsters and yeast, not major grist differences.", + "examples": "Augustiner Oktoberfest, Hacker-Pschorr Superior Festbier, Hofbräu Oktoberfestbier, Löwenbräu Oktoberfestbier, Paulaner Oktoberfest Bier, Weihenstephaner Festbier", + "style_guide": "BJCP2021", + "type": "beer" + }, + { + "name": "Helles Bock", + "category": "Pale Malty European Lager", + "category_id": "4", + "style_id": "4C", + "category_description": "This style category contains paleGerman lagers of vollbier to starkbier strength that emphasize the flavor of Pilsner malt in the balance while remaining well-attenuated.", + "overall_impression": "A relatively pale, strong, malty German lager with a nicely attenuated finish that enhances drinkability. The hop character is generally more apparent and the malt character less deeply rich than in other Bocks.", + "aroma": "Moderate to strong grainy-sweet malt aroma, often with a lightly toasted quality and low Maillard products. Moderately-low spicy, herbal, or floral hop aroma optional. Clean fermentation profile. Low fruity esters optional. Very light alcohol optional.", + "appearance": "Deep gold to light amber in color. Bright to clear clarity. Large, creamy, persistent, white head.", + "flavor": "Moderately to moderately strong grainy-sweet, doughy, bready, or lightly toasty malt flavor dominates with some rich Maillard products providing added interest. Few caramel flavors optional. Low to moderate spicy, herbal, floral, pepperyhop flavor optional, but present in the best examples. 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.", + "mouthfeel": "Medium-bodied. Moderate to moderately-high carbonation. Smooth and clean with no harshness or astringency, despite the increased hop bitterness. Light alcohol warming optional.", + "comments": "Also known as Maibock. Compared to darker Bock beers, the hops compensate for the lower level of Maillard products in the balance.", + "history": "A fairly recent development in comparison to the other members of the bock family. The serving of Maibock is a seasonal offering associated with springtime and the month of May, and may include a wider color and hopping range than is seen in exported products.", + "style_comparison": "Can be thought of as either a pale version of a Dunkles Bock, or a Munich Helles or Festbier 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. Less strong than a pale Doppelbock, but with similar flavors.", + "tags": "high-strength, pale-color, bottom-fermented, lagered, central-europe, traditional-style, bock-family, malty", + "original_gravity": { + "minimum": { + "unit": "sg", + "value": 1.064 + }, + "maximum": { + "unit": "sg", + "value": 1.072 + } + }, + "international_bitterness_units": { + "minimum": { + "unit": "IBUs", + "value": 23 + }, + "maximum": { + "unit": "IBUs", + "value": 35 + } + }, + "final_gravity": { + "minimum": { + "unit": "sg", + "value": 1.011 + }, + "maximum": { + "unit": "sg", + "value": 1.018 + } + }, + "alcohol_by_volume": { + "minimum": { + "unit": "%", + "value": 6.3 + }, + "maximum": { + "unit": "%", + "value": 7.4 + } + }, + "color": { + "minimum": { + "unit": "SRM", + "value": 6 + }, + "maximum": { + "unit": "SRM", + "value": 9 + } + }, + "ingredients": "A mix of Pils, Vienna, and Munich malts. No adjuncts. Light use of pale crystal type malts possible. Traditional German hops. Clean lager yeast. Decoction mash is traditional, but boiling is less than in Dunkles Bock to restrain color development. Soft water.", + "examples": "Altenmünster Maibock, Ayinger Maibock, Chuckanut Maibock, Einbecker Mai-Ur-Bock, Hofbräu Maibock, Mahr’s Heller Bock", + "style_guide": "BJCP2021", + "type": "beer" + }, + { + "name": "German Leichtbier", + "category": "Pale Bitter European Beer", + "category_id": "5", + "style_id": "5A", + "category_description": "This category describes German-origin beers that are pale and have an even to bitter balance with a mild to moderately strong hoppy character featuring traditional German hops. They are generally bottom-fermented or are lagered to provide a smooth profile, and are well-attenuated as are most German beers.", + "overall_impression": "A pale, highly-attenuated, light-bodied German lager with lower alcohol and calories than standard-strength beers. Moderately bitter with noticeable malt and hop flavors, the beer is still interesting to drink.", + "aroma": "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.", + "appearance": "Pale straw to deep yellow in color. Brilliant clarity. Moderate white head with average to below average persistence.", + "flavor": "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.", + "mouthfeel": "Light to very light body. Medium to high carbonation. Smooth, well-attenuated.", + "comments": "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 as34B Mixed-Style Beer.", + "history": "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 and targeted towards health or fitness conscious consumers. Increasingly supplanted in the current market by non-alcoholic beers and radlers.", + "style_comparison": "Like a lower-alcohol, lighter-bodied, slightly less aggressive German Pils or Munich Helles. More bitter and flavorful than an American Light Lager.", + "tags": "session-strength, pale-color, bottom-fermented, lagered, central-europe, traditional-style, pale-lager-family, bitter, hoppy", + "original_gravity": { + "minimum": { + "unit": "sg", + "value": 1.026 + }, + "maximum": { + "unit": "sg", + "value": 1.034 + } + }, + "international_bitterness_units": { + "minimum": { + "unit": "IBUs", + "value": 15 + }, + "maximum": { + "unit": "IBUs", + "value": 28 + } + }, + "final_gravity": { + "minimum": { + "unit": "sg", + "value": 1.006 + }, + "maximum": { + "unit": "sg", + "value": 1.01 + } + }, + "alcohol_by_volume": { + "minimum": { + "unit": "%", + "value": 2.4 + }, + "maximum": { + "unit": "%", + "value": 3.6 + } + }, + "color": { + "minimum": { + "unit": "SRM", + "value": 1.5 + }, + "maximum": { + "unit": "SRM", + "value": 4 + } + }, + "ingredients": "Continental Pils malt. German lager yeast.Traditional German hops.", + "examples": "Autenrieder Schlossbräu Leicht, Greif Bräu Leicht, Hohenthanner Tannen Hell Leicht, Müllerbrau Heimer Leicht, Schönramer Surtaler Schankbier, Waldhaus Sommer Bier", + "style_guide": "BJCP2021", + "type": "beer" + }, + { + "name": "Kölsch", + "category": "Pale Bitter European Beer", + "category_id": "5", + "style_id": "5B", + "category_description": "This category describes German-origin beers that are pale and have an even to bitter balance with a mild to moderately strong hoppy character featuring traditional German hops. They are generally bottom-fermented or are lagered to provide a smooth profile, and are well-attenuated as are most German beers.", + "overall_impression": "A subtle, brilliantly clear, pale beer with a delicate balance of malt, fruit, and hop character, moderate bitterness, and a well-attenuated but soft finish. Freshness makes a huge difference with this beer, as the delicate character can fade quickly with age.", + "aroma": "Low to very low grainy-sweet malt aroma. A subtle fruit aroma (apple, pear, or sometimes cherry) is optional, but welcome. Low floral, spicy, or herbal hop aroma optional. The intensity of aromatics is fairly subtle but generally balanced, clean, fresh, and pleasant.", + "appearance": "Medium yellow to light gold. Brilliant clarity. Has a delicate white head that may not persist.", + "flavor": "A delicate flavor balance between malt, fruitiness, bitterness, and hops, with a clean, well-attenuated finish. The medium to medium-low grainy maltiness may have very light bready or honey notes. The fruitiness can have an almost imperceptible sweetness.Medium-low to medium bitterness. Low to moderately-high floral, spicy, or herbal hop flavor; most are medium-low to medium. May have a neutral-grainy to light malty sweet impression at the start. Soft, rounded palate. Finish is soft, dry, and slightly crisp, not sharp or biting. No noticeable residual sweetness. While the balance between the flavor components can vary, none are ever strong.", + "mouthfeel": "Medium-light to medium body; most are medium-light. Medium to medium-high carbonation. Smooth and soft, but well-attenuated and not heavy. Not harsh.", + "comments": "A traditional top-fermented, lagered beer from Cologne, Germany (Köln). Köln breweriesdifferentiate themselves throughbalance, so allow for a range of variation within the style when judging. Drier versions may seem hoppier or more bitter than the IBU levels might suggest. The delicate flavor profile does not age well, so be alert for oxidation defects. Served in Köln in a tall, narrow 20cl glass called a Stange.", + "history": "Köln has a top-fermenting brewing tradition since the Middle Ages, but the beer now known as Kölsch was developed in the late 1800s as an alternative to pale lagers. Bottom fermentation was actually prohibited in Cologne. Kölsch is an appellation protected by the Kölsch Konvention (1986), and is restricted to breweries in and around Köln. The Konvention simply defines the beer as a “light, highly attenuated, hop-accentuated, clear, top-fermenting Vollbier.”", + "style_comparison": "Can be mistaken for a Cream Ale or somewhat subtle German Pils.", + "tags": "standard-strength, pale-color, top-fermented, lagered, central-europe, traditional-style, pale-ale-family, balanced", + "original_gravity": { + "minimum": { + "unit": "sg", + "value": 1.044 + }, + "maximum": { + "unit": "sg", + "value": 1.05 + } + }, + "international_bitterness_units": { + "minimum": { + "unit": "IBUs", + "value": 18 + }, + "maximum": { + "unit": "IBUs", + "value": 30 + } + }, + "final_gravity": { + "minimum": { + "unit": "sg", + "value": 1.007 + }, + "maximum": { + "unit": "sg", + "value": 1.011 + } + }, + "alcohol_by_volume": { + "minimum": { + "unit": "%", + "value": 4.4 + }, + "maximum": { + "unit": "%", + "value": 5.2 + } + }, + "color": { + "minimum": { + "unit": "SRM", + "value": 3.5 + }, + "maximum": { + "unit": "SRM", + "value": 5 + } + }, + "ingredients": "Traditional German hops. German Pils, Pale, or Vienna malt. Attenuative, clean German ale yeast. Occasional small use of wheat malt. Current commercial practice is to ferment around 15 °C, cold condition near freezing for up to a month, and serve fresh.", + "examples": "Früh Kölsch, Gaffel Kölsch, Mühlen Kölsch, Päffgen Kolsch, Reissdorf Kölsch, Sion Kölsch, Sünner Kölsch", + "style_guide": "BJCP2021", + "type": "beer" + }, + { + "name": "German Helles Exportbier", + "category": "Pale Bitter European Beer", + "category_id": "5", + "style_id": "5C", + "category_description": "This category describes German-origin beers that are pale and have an even to bitter balance with a mild to moderately strong hoppy character featuring traditional German hops. They are generally bottom-fermented or are lagered to provide a smooth profile, and are well-attenuated as are most German beers.", + "overall_impression": "A goldenGerman lager balancing a smooth malty profile with a bitter, hoppy character in a slightly above-average body and strength beer.", + "aroma": "Medium-low to medium floral, spicy, or herbal hop aroma. Moderate grainy-sweet malt aroma, possibly with light toasty, bready, or doughy notes. Clean fermentation profile. Hops and malt both noticeable, and generally balanced.", + "appearance": "Medium yellow to deep gold. Clear. Persistent white head.", + "flavor": "Moderate, balanced malt and hops with supporting bitterness. Malt and hop flavors similar to aroma (same descriptors and intensities). Medium, noticeable bitterness, full on the palate, with a medium-dry finish. Clean fermentation character. Aftertaste of both malt and hops, generally in balance. Mineral character typically perceived more as a roundness and fullness of flavor, and a dry, flinty sharpness in the finish rather than overt mineral flavors. Backgroundsulfate optional.", + "mouthfeel": "Medium to medium-full body.Medium carbonation. Smooth and mellow on the palate. Very slight warmth may be noted in stronger versions.", + "comments": "Also known Dortmunder Export, Dortmunder, Export, or simply a Dort. Called Export within Germany, and often Dortmunder elsewhere, Export is also a beer strength descriptor under German brewing tradition, and could be applied to other styles. Splits the difference between a German Pils and a Munich Helles in several aspects: color, hop-malt balance, finish, bitterness.", + "history": "Developed in Dortmund in the Ruhr 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.", + "style_comparison": "Less finishing hops and more body than a German Pils. More bitter and drier than a Munich Helles. Stronger, drier,but less hoppy than a Czech Premium Pale Lager.", + "tags": "standard-strength, pale-color, bottom-fermented, lagered, central-europe, traditional-style, pale-lager-family, balanced", + "original_gravity": { + "minimum": { + "unit": "sg", + "value": 1.05 + }, + "maximum": { + "unit": "sg", + "value": 1.058 + } + }, + "international_bitterness_units": { + "minimum": { + "unit": "IBUs", + "value": 20 + }, + "maximum": { + "unit": "IBUs", + "value": 30 + } + }, + "final_gravity": { + "minimum": { + "unit": "sg", + "value": 1.008 + }, + "maximum": { + "unit": "sg", + "value": 1.015 + } + }, + "alcohol_by_volume": { + "minimum": { + "unit": "%", + "value": 5 + }, + "maximum": { + "unit": "%", + "value": 6 + } + }, + "color": { + "minimum": { + "unit": "SRM", + "value": 4 + }, + "maximum": { + "unit": "SRM", + "value": 6 + } + }, + "ingredients": "Minerally water with high levels of sulfates, carbonates, and chlorides.Traditional German or Czech hops. Pilsner malt. German lager yeast. Decoction mash traditional.", + "examples": "Chuckanut Export Dortmunder Lager, DAB Dortmunder Export, Dortmunder Kronen, Landshuter Edel Hell, Müllerbräu Export Gold, Schönramer Gold", + "style_guide": "BJCP2021", + "type": "beer" + }, + { + "name": "German Pils", + "category": "Pale Bitter European Beer", + "category_id": "5", + "style_id": "5D", + "category_description": "This category describes German-origin beers that are pale and have an even to bitter balance with a mild to moderately strong hoppy character featuring traditional German hops. They are generally bottom-fermented or are lagered to provide a smooth profile, and are well-attenuated as are most German beers.", + "overall_impression": "A pale, dry, bitter German lagerfeaturing a prominent hop aroma. Crisp, clean, and refreshing, showing a brilliant gold color with excellent head retention.", + "aroma": "Moderately to moderately-high flowery, spicy, or herbal hops. Low to medium grainy, sweet, or doughy malt character, often with a light honey and toasted cracker quality. Clean fermentation profile. The hops should be forward, but not totally dominate the malt in the balance.", + "appearance": "Straw to deep yellow, brilliant to very clear, with a creamy, long-lasting white head.", + "flavor": "Initial malt flavor quickly overcome with hop flavor and bitterness, leading into a dry, crisp finish. Malt and hop flavors similar to aroma (same descriptors and intensities). Medium to high bitterness, lingering into the aftertaste along with a touch of malt and hops. Clean fermentation profile. Minerally water can accentuate and lengthen the dry finish. Hops and malt can fade with age, but the beer should always have a bitter balance.", + "mouthfeel": "Medium-light body. Medium to high carbonation. Should not feel heavy. Not harsh, but may have a flinty, minerally, sharpness in some examples.", + "comments": "Modern examples of Pils tend to become paler in color, drier and sharper in finish, and more bitter moving from South to North in Germany, often mirroring increasing sulfates in the water. 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 Munich 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.", + "history": "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 cousin Czech Pilsner, it is the ancestor of the most widely produced beer styles today.", + "style_comparison": "Lighter in body and color, drier, crisper, more fully attenuated, more lingering bitterness, and higher carbonation than a Czech Premium Pale Lager. More hop character, malt flavor, and bitterness than International Pale Lager. More hop character and bitterness with a drier, crisper finish than a Munich Helles; the Helles has more malt intensity, but of the same character as the German Pils.", + "tags": "standard-strength, pale-color, bottom-fermented, lagered, central-europe, traditional-style, pilsner-family, bitter, hoppy", + "original_gravity": { + "minimum": { + "unit": "sg", + "value": 1.044 + }, + "maximum": { + "unit": "sg", + "value": 1.05 + } + }, + "international_bitterness_units": { + "minimum": { + "unit": "IBUs", + "value": 22 + }, + "maximum": { + "unit": "IBUs", + "value": 40 + } + }, + "final_gravity": { + "minimum": { + "unit": "sg", + "value": 1.008 + }, + "maximum": { + "unit": "sg", + "value": 1.013 + } + }, + "alcohol_by_volume": { + "minimum": { + "unit": "%", + "value": 4.4 + }, + "maximum": { + "unit": "%", + "value": 5.2 + } + }, + "color": { + "minimum": { + "unit": "SRM", + "value": 2 + }, + "maximum": { + "unit": "SRM", + "value": 4 + } + }, + "ingredients": "Continental Pilsner malt.Traditional German hops.Clean German lager yeast.", + "examples": "ABK Pils Anno 1907, Jever Pilsener, König Pilsener, Paulaner Pils, Bierstadt Slow-Pour Pils, Rothaus Pils, Schönramer Pils, Trumer Pils", + "style_guide": "BJCP2021", + "type": "beer" + }, + { + "name": "Märzen", + "category": "Amber Malty European Lager", + "category_id": "6", + "style_id": "6A", + "category_description": "This category groups amber-colored, German-origin, bottom-fermented lagerbiers that have a malty balance and are vollbier to starkbier in strength.", + "overall_impression": "An amber,malty German lager with a clean, rich, toasty, bready malt flavor, restrained bitterness, and a well-attenuated finish. The overall malt impression is soft, elegant, and complex, with a rich malty aftertaste that is never cloying or heavy.", + "aroma": "Moderate malty aroma, typically rich, bready, somewhat toasty, with light bread crust notes. Clean lager fermentation character. Very lowfloral, herbal, or spicy hop aroma optional. Caramel-sweet, biscuity-dry, or roasted malt aromas are inappropriate. Very light alcohol might be detected, but should never be sharp. Clean, elegant malt richness should be the primary aroma.", + "appearance": "Amber-orange to deep reddish-copper color; should not be golden. Bright clarity, with persistent, off-white foam stand.", + "flavor": "Moderate to highrich malt flavor often initially suggests sweetness, but the finish is moderately-dry to dry. Distinctive and complex maltiness often includes a bready, toasty aspect. Hop bitterness is moderate, and the floral, herbal, or spicy hop flavor is low to none. 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 sweet caramel, dry biscuit, or roasted flavors are inappropriate. Clean fermentation profile.", + "mouthfeel": "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.", + "comments": "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 often labeled Oktoberfest. Many craft versions of Oktoberfest are based on this style. 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 lighter-bodied, pale Märzen by these terms.", + "history": "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 – theearly ones were dark brown, and the name implied a strength band (14 °P) rather than a style. The amber lager style served at Oktoberfest from 1872 until 1990 when the golden Festbier was adopted as the standard festival beer.", + "style_comparison": "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 but equally malty as a Czech Amber Lager, but with a different malt profile.", + "tags": "standard-strength, amber-color, bottom-fermented, lagered, central-europe, traditional-style, amber-lager-family, malty", + "original_gravity": { + "minimum": { + "unit": "sg", + "value": 1.054 + }, + "maximum": { + "unit": "sg", + "value": 1.06 + } + }, + "international_bitterness_units": { + "minimum": { + "unit": "IBUs", + "value": 18 + }, + "maximum": { + "unit": "IBUs", + "value": 24 + } + }, + "final_gravity": { + "minimum": { + "unit": "sg", + "value": 1.01 + }, + "maximum": { + "unit": "sg", + "value": 1.014 + } + }, + "alcohol_by_volume": { + "minimum": { + "unit": "%", + "value": 5.6 + }, + "maximum": { + "unit": "%", + "value": 6.3 + } + }, + "color": { + "minimum": { + "unit": "SRM", + "value": 8 + }, + "maximum": { + "unit": "SRM", + "value": 17 + } + }, + "ingredients": "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 is traditional, andenhances the rich malt profile.", + "examples": "Hacker-Pschorr Oktoberfest Märzen, Hofmark Märzen, Paulaner Oktoberfest, Saalfelder Ur-Saalfelder, Weltenburger Kloster Anno 1050", + "style_guide": "BJCP2021", + "type": "beer" + }, + { + "name": "Rauchbier", + "category": "Amber Malty European Lager", + "category_id": "6", + "style_id": "6B", + "category_description": "This category groups amber-colored, German-origin, bottom-fermented lagerbiers that have a malty balance and are vollbier to starkbier in strength.", + "overall_impression": "Abeechwood-smoked,malty,amber German lager. The expected Märzen profile of toasty-rich malt, restrained bitterness, clean fermentation, and a relatively dry finish is enhanced by anoticeable to intense smoke character.", + "aroma": "Blend of smoke and malt, varying in 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). Low floral or spicy hop aroma optional. Clean fermentation profile.", + "appearance": "Very clear, with a large, creamy, rich, tan- to cream-colored head. Deep amber to coppery-brown in color, often a little darker than the underlying Märzen style.", + "flavor": "Generally follows the aroma profile, with a blend of smoke and malt in varying balance and intensity, yet always mutually supportive. Märzen-like qualities should be evident, particularly a malty, toasty richness, but the beechwood smoke flavor can be low to high. 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. Can have up to a moderate hop flavor with spicy, floral, or herbal notes. Clean lager fermentation character. The quality and character of the smoke is important; it should be cleanly smoky. 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. Harsh, bitter, burnt, acrid, charred, rubbery, sulfury,or creosote-like smoky-phenolic flavors are inappropriate.", + "mouthfeel": "Medium body. Medium to medium-high carbonation. Smooth lager character. Significant astringent, phenolic harshness is inappropriate.", + "comments": "Literally smoke beerin German. The smoke character and intensity varies by maltster and brewery, so allow for variation in the style when judging – not all examples are highly smoked.Many other traditional German styles are smoked; those should be entered in the 32A Classic Style Smoked Beer style. This style is only for the more common Märzen-based beer.", + "history": "A historical specialty of the city of Bamberg, in the Franconian region of Bavaria in Germany. While smoked beers certainly were made long ago, the origins of this specific style are unclear but must have been developed after Märzen was created.", + "style_comparison": "Like a Märzen with but with a balanced, sweet, smoky aroma and flavor and a somewhat darker color.", + "tags": "standard-strength, amber-color, bottom-fermented, lagered, central-europe, traditional-style, amber-lager-family, malty, smoke", + "original_gravity": { + "minimum": { + "unit": "sg", + "value": 1.05 + }, + "maximum": { + "unit": "sg", + "value": 1.057 + } + }, + "international_bitterness_units": { + "minimum": { + "unit": "IBUs", + "value": 20 + }, + "maximum": { + "unit": "IBUs", + "value": 30 + } + }, + "final_gravity": { + "minimum": { + "unit": "sg", + "value": 1.012 + }, + "maximum": { + "unit": "sg", + "value": 1.016 + } + }, + "alcohol_by_volume": { + "minimum": { + "unit": "%", + "value": 4.8 + }, + "maximum": { + "unit": "%", + "value": 6 + } + }, + "color": { + "minimum": { + "unit": "SRM", + "value": 12 + }, + "maximum": { + "unit": "SRM", + "value": 22 + } + }, + "ingredients": "Märzen-type grist, with the addition of a sizeable quantity of German Rauchmalz (beechwood-smoked Vienna-type malt). Some breweries smoke their own malt. German lager yeast. Traditional German or Czech hops.", + "examples": "Cervejaria Bamberg Rauchbier, Göller Rauchbier, Rittmayer Rauchbier, Schlenkerla Rauchbier Märzen, Spezial Rauchbier Märzen", + "style_guide": "BJCP2021", + "type": "beer" + }, + { + "name": "Dunkles Bock", + "category": "Amber Malty European Lager", + "category_id": "6", + "style_id": "6C", + "category_description": "This category groups amber-colored, German-origin, bottom-fermented lagerbiers that have a malty balance and are vollbier to starkbier in strength.", + "overall_impression": "A strong,dark, malty German lager beer that emphasizes the malty-rich and somewhat toasty qualities of continental malts without being sweet in the finish.", + "aroma": "Medium to medium-high rich bready-malty aroma, often with moderate amounts of rich Maillard products or toasty overtones. Virtually no hop aroma. Some alcohol may be noticeable. Clean lager character, although a slight dark fruit character is allowable.", + "appearance": "Light copper to brown color, often with attractive garnet highlights. Good clarity despite the dark color. Large, creamy, persistent, off-white head.", + "flavor": "Medium to medium-high complex, rich maltiness is dominated by toasty-rich Maillard products. Some dark caramel notes may be present. Hop bitterness is generally only high enough to support the malt flavors, allowing a bit of malty 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, burnt, or dry biscuity character.", + "mouthfeel": "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.", + "comments": "Decoction mashing plays an important part of flavor development, as it enhances the caramel and Maillard flavor aspects of the malt.", + "history": "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. “Bock” translates to “Ram” in German, which is why the animal is often used in logos and advertisements.", + "style_comparison": "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.", + "tags": "high-strength, amber-color, bottom-fermented, lagered, central-europe, traditional-style, bock-family, malty", + "original_gravity": { + "minimum": { + "unit": "sg", + "value": 1.064 + }, + "maximum": { + "unit": "sg", + "value": 1.072 + } + }, + "international_bitterness_units": { + "minimum": { + "unit": "IBUs", + "value": 20 + }, + "maximum": { + "unit": "IBUs", + "value": 27 + } + }, + "final_gravity": { + "minimum": { + "unit": "sg", + "value": 1.013 + }, + "maximum": { + "unit": "sg", + "value": 1.019 + } + }, + "alcohol_by_volume": { + "minimum": { + "unit": "%", + "value": 6.3 + }, + "maximum": { + "unit": "%", + "value": 7.2 + } + }, + "color": { + "minimum": { + "unit": "SRM", + "value": 14 + }, + "maximum": { + "unit": "SRM", + "value": 22 + } + }, + "ingredients": "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.", + "examples": "Aass Bock, Einbecker Ur-Bock Dunkel, Kneitinger Bock, Lindeboom Bock, Schell’s Bock, Penn Brewery St. Nikolaus Bock", + "style_guide": "BJCP2021", + "type": "beer" + }, + { + "name": "Vienna Lager", + "category": "Amber Bitter European Beer", + "category_id": "7", + "style_id": "7A", + "category_description": "This category groups amber-colored, evenly balanced to bitter balanced beers of German or Austrian origin.", + "overall_impression": "A moderate-strength continental amber lager with a soft, smooth maltiness and a balanced, 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 or adjuncts.", + "aroma": "Moderately-intense malt aroma, with toasty and malty-rich accents. Floral, spicy hop aroma may be low to none. Clean lager character. A significant caramel, biscuity, or roasted aroma is inappropriate.", + "appearance": "Light reddish amber to copper color. Bright clarity. Large, off-white, persistent head.", + "flavor": "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, biscuity, or roast flavors. Fairly dry, soft finish, with both rich malt and hop bitterness present in the aftertaste. Floral, spicy, or herbal hop flavor may be low to none. Clean fermentation profile.", + "mouthfeel": "Medium-light to medium body, with a gentle creaminess. Moderate carbonation. Smooth.", + "comments": "A standard-strength everyday beer, not a beer brewed for festivals. Many traditional examples have become sweeter and more adjunct-laden, now seeming more like International Amber or Dark Lagers.", + "history": "Developed by Anton Dreher in Vienna in 1841, became popular in the mid-late 1800s. The style was brought to Mexico by Santiago Graf and other Austrian immigrant brewers in the late 1800s. Seems to be embraced as a modern craft style in other countries.", + "style_comparison": "Similar malt flavor as a Märzen, but lighter in intensity, and body, with a touch more bitterness and dryness in the balance. Lower in alcohol than Märzen or Festbier. Less rich, malty, and hoppythan Czech Amber Lager.", + "tags": "standard-strength, amber-color, bottom-fermented, lagered, central-europe, traditional-style, amber-lager-family, balanced", + "original_gravity": { + "minimum": { + "unit": "sg", + "value": 1.048 + }, + "maximum": { + "unit": "sg", + "value": 1.055 + } + }, + "international_bitterness_units": { + "minimum": { + "unit": "IBUs", + "value": 18 + }, + "maximum": { + "unit": "IBUs", + "value": 30 + } + }, + "final_gravity": { + "minimum": { + "unit": "sg", + "value": 1.01 + }, + "maximum": { + "unit": "sg", + "value": 1.014 + } + }, + "alcohol_by_volume": { + "minimum": { + "unit": "%", + "value": 4.7 + }, + "maximum": { + "unit": "%", + "value": 5.5 + } + }, + "color": { + "minimum": { + "unit": "SRM", + "value": 9 + }, + "maximum": { + "unit": "SRM", + "value": 15 + } + }, + "ingredients": "Traditionally, best-quality Vienna malt,but can also use Pils and Munich malts. Traditional continental hops. Clean German lager yeast. May use small amounts of specialty malts for color and sweetness.", + "examples": "Chuckanut Vienna Lager, Devils Backbone Vienna Lager, Figueroa Mountain Red Lager, Heavy Seas Cutlass, Ottakringer Wiener Original, Schell’s Firebrick, Theresianer Vienna", + "style_guide": "BJCP2021", + "type": "beer" + }, + { + "name": "Altbier", + "category": "Amber Bitter European Beer", + "category_id": "7", + "style_id": "7B", + "category_description": "This category groups amber-colored, evenly balanced to bitter balanced beers of German or Austrian origin.", + "notes": "Malt profile similar to the aroma, with an assertive, medium to high hop bitterness balancing the rich malty flavors. The beer finishes medium-dry to dry with a grainy, bitter, malty-rich aftertaste.The finish is long-lasting, sometimes with a nutty or bittersweet impression. The apparent bitterness level is sometimes masked by the malt character if the beer is not very dry, but the bitterness tends to scale with the malt richness to maintain balance. No roast. No harshness. Clean fermentation profile. Light fruity esters, especially dark fruit, may be present. Medium to low spicy, peppery, or floral hop flavor. Light minerally character optional.", + "overall_impression": "A moderately colored, well-attenuated, bitter beer with a rich maltiness balancing a strong bitterness. Light and spicy hop character complements the malt. A dry beer with a firm body and smooth palate.", + "aroma": "Malty and rich with grainy characteristics like baked bread or nutty, toasted bread crusts. Should not have darker roasted or chocolate notes. Malt intensity is moderate to moderately-high. Moderate to low hops complement but do not dominate the malt, and often have a spicy, peppery, or floral character. Fermentation character is very clean. Low to medium-low esters optional.", + "appearance": "The color ranges from amber to deep copper, stopping short of brown; bronze-orange is most common. Brilliant clarity. Thick, creamy, long-lasting off-white head.Flavor", + "mouthfeel": "Medium body. Smooth. Medium to medium-high carbonation. Astringency low to none.", + "comments": "Classic, traditional examples in the Altstadt (“old town”) section of Düsseldorf are served from casks.Most examples have a balanced (25-35 IBU) bitterness, not the aggressive hop character of the well-known Zum Uerige.Stronger sticke and doppelsticke beers should be entered in the 27 Historical Beer style instead.", + "history": "Developed in the late 19th century in Düsseldorf to use lager techniques to compete with lager. Older German styles were brewed in the area but there is no linkage to modern Altbier.", + "style_comparison": "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. Less alcohol, less malty richness, and more bitterness than a Dunkles Bock. Drier, richer, and more bitter than a Vienna Lager.", + "tags": "standard-strength, amber-color, top-fermented, lagered, central-europe, traditional-style, amber-ale-family, bitter", + "original_gravity": { + "minimum": { + "unit": "sg", + "value": 1.044 + }, + "maximum": { + "unit": "sg", + "value": 1.052 + } + }, + "international_bitterness_units": { + "minimum": { + "unit": "IBUs", + "value": 25 + }, + "maximum": { + "unit": "IBUs", + "value": 50 + } + }, + "final_gravity": { + "minimum": { + "unit": "sg", + "value": 1.008 + }, + "maximum": { + "unit": "sg", + "value": 1.014 + } + }, + "alcohol_by_volume": { + "minimum": { + "unit": "%", + "value": 4.3 + }, + "maximum": { + "unit": "%", + "value": 5.5 + } + }, + "color": { + "minimum": { + "unit": "SRM", + "value": 9 + }, + "maximum": { + "unit": "SRM", + "value": 17 + } + }, + "ingredients": "Grists vary, but usually consist of German base malts (usually Pils, sometimes Munich) with small amounts of crystal, chocolate, or black malts.May include some wheat, including roasted wheat. Spalt hops are traditional, but other traditional German or Czech hops can be used. Clean, highly attenuative ale yeast. A step mash program is traditional. Fermented at cool ale temperatures, then cold conditioned.", + "examples": "Bolten Alt, Diebels Alt, Füchschen Alt, Original Schlüssel Alt, Schlösser Alt, Schumacher Alt, Uerige Altbier", + "style_guide": "BJCP2021", + "type": "beer" + }, + { + "name": "Munich Dunkel", + "category": "Dark European Lager", + "category_id": "8", + "style_id": "8A", + "category_description": "This category contains German vollbier lagers darker than amber-brown color.", + "overall_impression": "A traditional malty brown lager from Bavaria. Deeply toasted, bready malt flavors without any roasty or burnt flavors. Smooth and rich, with a restrained bitterness and a relatively dry finish that allows for drinking in quantity.", + "aroma": "Moderate to high malt richness, like toasted bread crusts with hints of chocolate, nuts, caramel, or toffee. Fresh traditional versions often show higher levels of chocolate. The malt character is more malty-rich than sugary or caramelly sweet.Clean fermentation profile. A light spicy, floral, or herbal hop aroma is optional.", + "appearance": "Deep copper to dark brown, often with a red or garnet tint. Creamy, light to medium tan head. Usually clear.", + "flavor": "Rich malt flavors similar to aroma (same malt descriptors apply), medium to high. Restrained bitterness, medium-low to medium, giving an overall malty balance. Malty and soft on the palate without being overly sweet, and medium-dry in the finish with a malty aftertaste. No roast, burnt, or bitter malt flavors, toasted flavors shouldn’t have a harsh grainy dryness, and caramel flavors should not be sweet. Low spicy, herbal, or floral hop flavor optional. Clean fermentation profile.", + "mouthfeel": "Medium to medium-full body, providing a soft and dextrinous mouthfeel without being heavy or cloying. Moderate carbonation. Smooth lager character. No harsh or biting astringency. Not warming.", + "comments": "A traditional Munich style, the dark companion to Helles. Franconian versions are more bitter than ones from Munich.", + "history": "Developed at Spaten in the 1830s after the development of Munich malt, and seen as a successor to dark regional beers of the time. While originating in Munich, the style became popular throughout Bavaria (especially Franconia).", + "style_comparison": "Not as intense in maltiness or as strong as a Dunkles Bock. Lacking the more roasted flavors and often the hop bitterness of a Schwarzbier. Richer, more malt-centric, and less hoppy than a Czech Dark Lager.", + "tags": "standard-strength, dark-color, bottom-fermented, lagered, central-europe, traditional-style, malty, dark-lager-family", + "original_gravity": { + "minimum": { + "unit": "sg", + "value": 1.048 + }, + "maximum": { + "unit": "sg", + "value": 1.056 + } + }, + "international_bitterness_units": { + "minimum": { + "unit": "IBUs", + "value": 18 + }, + "maximum": { + "unit": "IBUs", + "value": 28 + } + }, + "final_gravity": { + "minimum": { + "unit": "sg", + "value": 1.01 + }, + "maximum": { + "unit": "sg", + "value": 1.016 + } + }, + "alcohol_by_volume": { + "minimum": { + "unit": "%", + "value": 4.5 + }, + "maximum": { + "unit": "%", + "value": 5.6 + } + }, + "color": { + "minimum": { + "unit": "SRM", + "value": 17 + }, + "maximum": { + "unit": "SRM", + "value": 28 + } + }, + "ingredients": "Traditionally, Munich malts, but Pils and Vienna can be used too. Light use of specialty malts for color and depth. Decoction mash traditional. German hops and lager yeast.", + "examples": "Ayinger Altbairisch Dunkel, Ettaler Kloster-Dunkel, Eittinger Urtyp Dunkel, Hacker-Pschorr Münchner Dunkel, Hofbräuhaus Dunkel, Weltenburger Kloster Barock-Dunkel", + "style_guide": "BJCP2021", + "type": "beer" + }, + { + "name": "Schwarzbier", + "category": "Dark European Lager", + "category_id": "8", + "style_id": "8B", + "category_description": "This category contains German vollbier lagers darker than amber-brown color.", + "overall_impression": "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.", + "aroma": "Low to moderate malt, with low aromatic malty sweetness and 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 moderately low spicy, floral, or herbal hop aroma is optional. Clean lager yeast character.", + "appearance": "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.", + "flavor": "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 is never burnt. Medium-low to medium bitterness. Light to moderate spicy, floral, or herbal hop flavor. Clean lager character. Dry finish. Some residual sweetness is acceptable but not traditional.Aftertaste of hop bitterness with a complementary but subtle roastiness in the background.", + "mouthfeel": "Medium-light to medium body. Moderate to moderately-high carbonation. Smooth. No harshness or astringency, despite the use of dark, roasted malts.", + "comments": "Literally means black beer in German. While sometimes called a “black Pils,” the beer is rarely as dark as black or as hop-forward and bitter as a Pils. Strongly roasted, Porter-like flavors are a flaw.", + "history": "A regional specialty from Thuringia, Saxony, and Franconia in Germany. Served as the inspiration for black lagers brewed in Japan.Popularity grew after German reunification in 1990.", + "style_comparison": "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.", + "tags": "standard-strength, dark-color, bottom-fermented, lagered, central-europe, traditional-style, balanced, dark-lager-family", + "original_gravity": { + "minimum": { + "unit": "sg", + "value": 1.046 + }, + "maximum": { + "unit": "sg", + "value": 1.052 + } + }, + "international_bitterness_units": { + "minimum": { + "unit": "IBUs", + "value": 20 + }, + "maximum": { + "unit": "IBUs", + "value": 35 + } + }, + "final_gravity": { + "minimum": { + "unit": "sg", + "value": 1.01 + }, + "maximum": { + "unit": "sg", + "value": 1.016 + } + }, + "alcohol_by_volume": { + "minimum": { + "unit": "%", + "value": 4.4 + }, + "maximum": { + "unit": "%", + "value": 5.4 + } + }, + "color": { + "minimum": { + "unit": "SRM", + "value": 19 + }, + "maximum": { + "unit": "SRM", + "value": 30 + } + }, + "ingredients": "German Munich malt and Pilsner malts for the base, withhuskless dark roasted malts that add roast flavors without burnt flavors. German hop varieties and clean German lager yeasts are traditional.", + "examples": "Chuckanut Schwarz Lager,Devils Backbone Schwartz Bier, Köstritzer Schwarzbier, Kulmbacher Mönchshof Schwarzbier, Nuezeller Original Badebier, pFriem Schwarzbier", + "style_guide": "BJCP2021", + "type": "beer" + }, + { + "name": "Doppelbock", + "category": "Strong European Beer", + "category_id": "9", + "style_id": "9A", + "category_description": "This category contains more strongly flavored and higher alcohol lagers from Germany and the Baltic region. Most are dark, but some pale versions are known.", + "overall_impression": "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.", + "aroma": "Very strong maltiness, possibly with light caramel notes, and up to a moderate alcohol aroma. Virtually no hop aroma. Dark versions have significant, rich Maillard products, deeply toasted malt, and possibly a slight chocolate-like aroma that should never be roasted or burnt. Moderately-low dark fruit, like plums,dark grapes, or fruit leather, is allowable. Pale versions have a rich and strong, often toasty, malt presence, possibly with a light floral, spicy, or herbal hop accent.", + "appearance": "Good clarity, with a large, creamy, persistent head.Dark versions are copper to dark brown in color, often with ruby highlights, and an off-white head.Pale versions are deep gold to light amber in color, with a white head.", + "flavor": "Very rich and malty. Hop bitterness varies from moderate to moderately low but always allows malt to dominate the flavor. Faint hop flavor optional. Most examples are fairly malty-sweet on the palate, but should have an impression of attenuation in the finish. The impression of sweetness comes from low hopping, not from incomplete fermentation. Clean fermentation profile.Dark versions have malt and ester flavors similar to the aroma (same descriptors and intensities).Pale versions have a strong bready and toasty malt flavor, a light floral, spicy, or herbal hop flavor, and a drier finish.", + "mouthfeel": "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.", + "comments": "Doppelbock means double bock. 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 and fruit 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 and alcohol,provided the balance remains the same.", + "history": "A Bavarian specialty originating in Munich, first made by the monks of St. Francis of Paulaby the 1700s. Historical versions were less well-attenuated than modern interpretations, thus with higher sweetness and lower alcohol levels. Was called “liquid bread” by monks, and consumed during the Lenten fast. Breweries adopted beer names ending in “-ator” after a 19th century court ruling that no one but Paulaner was allowed to use the name Salvator. Traditionally dark brown in color; paler examples are a more recent development.", + "style_comparison": "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.", + "entry_instructions": "The entrant will specify whether the entry is a pale or a dark variant.", + "tags": "high-strength, amber-color, pale-color, bottom-fermented, lagered, central-europe, traditional-style, bock-family, malty", + "original_gravity": { + "minimum": { + "unit": "sg", + "value": 1.072 + }, + "maximum": { + "unit": "sg", + "value": 1.112 + } + }, + "international_bitterness_units": { + "minimum": { + "unit": "IBUs", + "value": 16 + }, + "maximum": { + "unit": "IBUs", + "value": 26 + } + }, + "final_gravity": { + "minimum": { + "unit": "sg", + "value": 1.016 + }, + "maximum": { + "unit": "sg", + "value": 1.024 + } + }, + "alcohol_by_volume": { + "minimum": { + "unit": "%", + "value": 7 + }, + "maximum": { + "unit": "%", + "value": 10 + } + }, + "color": { + "minimum": { + "unit": "SRM", + "value": 6 + }, + "maximum": { + "unit": "SRM", + "value": 25 + } + }, + "ingredients": "Pils, Vienna, Munich malts. Occasionally dark malt for color adjustment. Traditional German hops. Clean German lager yeast. Decoction mashing is traditional.", + "examples": "Dark Versions –Andechs Doppelbock Dunkel,Ayinger Celebrator, Paulaner Salvator, Spaten Optimator, Tröegs Troegenator,Weihenstephaner Korbinian; Pale Versions – Eggenberg Urbock 23º, Meinel Doppelbock Hell, Plank Bavarian Heller Doppelbock, Riegele Auris 19, Schönbuch Doppelbock Hell, Staffelberg-Bräu Zwergator", + "style_guide": "BJCP2021", + "type": "beer" + }, + { + "name": "Eisbock", + "category": "Strong European Beer", + "category_id": "9", + "style_id": "9B", + "category_description": "This category contains more strongly flavored and higher alcohol lagers from Germany and the Baltic region. Most are dark, but some pale versions are known.", + "overall_impression": "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.", + "aroma": "Dominated by rich, intense malt and a definite alcohol presence. The malt can have bready, toasty, qualities, with some caramel or faint chocolate, often with dark fruit notes like plums or grapes. No hop aroma. Alcohol aromas should not be harsh or solventy. Clean fermentation profile.", + "appearance": "Deep copper to dark brown in color, often with attractive ruby highlights. Good clarity. Head retention may be moderate to poor. Off-white to deep ivory colored head. Pronounced legs are often evident.", + "flavor": "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. May have significant malt-derived dark fruit esters. Hop bitterness just offsets the malt sweetness enough to avoid a cloying character. No hop flavor. Alcohol helps balance the strong malt presence. The finish should be of rich malt with a certain dryness from the alcohol. It should not be sticky, syrupy, or cloyingly sweet. Clean fermentationprofile.", + "mouthfeel": "Full to very full-bodied. Low carbonation. Significant alcohol warmth without sharp hotness. Very smooth and silky without harsh edges from alcohol, bitterness, fusels, or other concentrated flavors.", + "comments": "Extended lagering is often needed post-freezing to smooth the alcohol and enhance the malt and alcohol balance. Pronounced “ICE-bock.”", + "history": "Originating in Kulmbach in Franconiain the late 1800s, although exact origins are not known. Fables describe it as coming from beer accidentally freezing at a brewery.", + "style_comparison": "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.", + "tags": "very-high-strength, amber-color, bottom-fermented, lagered, central-europe, traditional-style, bock-family, malty", + "original_gravity": { + "minimum": { + "unit": "sg", + "value": 1.078 + }, + "maximum": { + "unit": "sg", + "value": 1.12 + } + }, + "international_bitterness_units": { + "minimum": { + "unit": "IBUs", + "value": 25 + }, + "maximum": { + "unit": "IBUs", + "value": 35 + } + }, + "final_gravity": { + "minimum": { + "unit": "sg", + "value": 1.02 + }, + "maximum": { + "unit": "sg", + "value": 1.035 + } + }, + "alcohol_by_volume": { + "minimum": { + "unit": "%", + "value": 9 + }, + "maximum": { + "unit": "%", + "value": 14 + } + }, + "color": { + "minimum": { + "unit": "SRM", + "value": 17 + }, + "maximum": { + "unit": "SRM", + "value": 30 + } + }, + "ingredients": "Same as Doppelbock. Produced by freezing a doppelbock-like beer and removing ice (“freeze distillation”), thus concentrating flavor and alcohol, as well as any defects present. Commercial eisbocks are generally concentrated anywhere from 7% to 33% by volume.", + "examples": "Kulmbacher Eisbock", + "style_guide": "BJCP2021", + "type": "beer" + }, + { + "name": "Baltic Porter", + "category": "Strong European Beer", + "category_id": "9", + "style_id": "9C", + "category_description": "This category contains more strongly flavored and higher alcohol lagers from Germany and the Baltic region. Most are dark, but some pale versions are known.", + "overall_impression": "A strong, dark, malty beer with differentinterpretationswithin the Baltic region. Smooth, warming, and richly malty, with complex dark fruit flavors and a roasted flavor without burnt notes.", + "aroma": "Rich maltiness often containing caramel, toffee, nuts, deep toast, 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. Deep malt accents ofdark chocolate, coffee, or molasses, but never burnt. No hops. No sourness. Smooth, not sharp, impression.", + "appearance": "Dark reddish-copper to opaque dark brown color, but not black. Thick, persistent tan-colored head. Clear, although darker versions can be opaque.", + "flavor": "As with aroma, has a rich maltiness with a complex blend of deep malt, dried fruit esters, and alcohol. The malt can have a caramel, toffee, nutty, molasses,or licorice complexity. Prominent yet smooth Schwarzbier-like roasted flavor that stops short of burnt. Light hints of black currants and dark dried fruits. Smooth palate and full finish. Starts malty-sweet but darker malt flavors quickly dominate and persist through the dryish finish, leaving a hint of roast coffee or licorice and dried fruit in the aftertaste. Medium-low to medium bitterness, just to provide balance and prevent it from seeming cloying. Hop flavor from slightly spicy hops ranges from none to medium-low.Clean fermentation profile.", + "mouthfeel": "Generally quite full-bodied and smooth, with a well-aged alcohol warmth that can be deceptive. Medium to medium-high carbonation, making it seem even more mouth-filling. Not heavy on the tongue due to carbonation level.", + "comments": "Most commercial versions are in the 7–8.5% ABV range. The best examples have a deceptive strength that makes them dangerously easy to drink. The character of these beers varies by country of origin, so be careful about generalizing based on a single example. Some beers are truer to their English roots, while others are more of the style first popularized in Poland.", + "history": "Developed indigenously (and independently) in several countries bordering the Baltic Sea after import of popular English porters and stouts was interrupted in the early 1800s. Historically top-fermented, many breweries adapted the recipes for bottom-fermenting yeast along with the rest of their production. The name Baltic Porter is recent (since the 1990s) and describes the modern collection of beers with a somewhat similar profile from these countries, not historical versions.", + "style_comparison": "Combines the body, maltiness, richness, and smoothness of a Doppelbock, the darker malt character of an English Porter, the roast flavors of a Schwarzbier, and alcohol and fruitiness of and Old Ale. Much less roasted and often lower in alcoholthan an Imperial Stout.", + "tags": "high-strength, dark-color, any-fermentation, lagered, eastern-europe, traditional-style, porter-family, malty", + "original_gravity": { + "minimum": { + "unit": "sg", + "value": 1.06 + }, + "maximum": { + "unit": "sg", + "value": 1.09 + } + }, + "international_bitterness_units": { + "minimum": { + "unit": "IBUs", + "value": 20 + }, + "maximum": { + "unit": "IBUs", + "value": 40 + } + }, + "final_gravity": { + "minimum": { + "unit": "sg", + "value": 1.016 + }, + "maximum": { + "unit": "sg", + "value": 1.024 + } + }, + "alcohol_by_volume": { + "minimum": { + "unit": "%", + "value": 6.5 + }, + "maximum": { + "unit": "%", + "value": 9.5 + } + }, + "color": { + "minimum": { + "unit": "SRM", + "value": 17 + }, + "maximum": { + "unit": "SRM", + "value": 30 + } + }, + "ingredients": "Generally lager yeast (cold fermented if using ale yeast, as is required when brewed in Russia). Debittered dark malt. Munich or Vienna base malt. Continental hops. May contain crystal malts or adjuncts. Brown or amber malt common in historical recipes.As a collection of regional beers, different formulations are expected.", + "examples": "Aldaris Mežpils Porteris, Baltika 6 Porter, Devils Backbone Danzig, Okocim Mistrzowski Porter, Sinebrychoff Porter, Zywiec Porter", + "style_guide": "BJCP2021", + "type": "beer" + }, + { + "name": "Weissbier", + "category": "German Wheat Beer", + "category_id": "10", + "style_id": "10A", + "category_description": "This category contains vollbier- and starkbier-strength German wheat beers without sourness, in light and dark colors.", + "overall_impression": "A pale, refreshing, lightly-hopped German wheat beer with high carbonation, dry finish, fluffy mouthfeel, and a distinctive banana-and-clove weizen yeast fermentation profile.", + "aroma": "Moderate to strong esters and phenols, typically banana and clove, often well balanced and typically stronger than the malt. Light to moderate bready, doughy, or grainy wheat aroma. Light vanilla optional. Light floral, spicy, or herbal hops optional. Bubblegum (strawberry with banana), sourness, or smoke are faults.", + "appearance": "Pale straw to gold in color. Very thick, moussy, long-lasting white head. Can be hazy and have a shine from wheat and yeast, although this can settle out in bottles.", + "flavor": "Low to moderately strong banana and clove flavor, often well balanced. Low to moderate soft, somewhat bready, doughy, or grainy wheat flavor supported by the slight Pils malt grainysweetness. Very low to moderately low bitterness. Well-rounded, flavorful palate with a relatively dry finish. Light vanilla optional.Very low floral, spicy, or herbal hop flavor optional. Anyimpression of sweetness is due more to low bitterness than any residual sweetness; a sweet or heavy finish impairs drinkability.Bubblegum, sourness, or smoke are faults. While the banana-and-clove profile is important, it should not be so strong as to be extreme and unbalanced.", + "mouthfeel": "Medium-light to medium body; never heavy. Fluffy, creamy fullness progressing to a light, spritzy finish aided by high to very high carbonation. Effervescent.", + "comments": "Also known as hefeweizen or weizenbier, particularly outside Bavaria. These beers are best enjoyed while young and fresh, as they often don’t age well. In Germany, lower-alcohol light (leicht) and non-alcoholic versions are popular. Kristall versions are filtered for brilliant clarity.", + "history": "While Bavaria has a wheat beer tradition dating back before the 1500s, brewing wheat beer used to be a monopoly reserved for Bavarian royalty. Modern Weissbier dates from 1872 when Schneider began production of its amber version. However, pale Weissbier only became popular since the 1960s (although the name historically could be used in Germany to describe beer made from air-dried malt, a different tradition). It is quite popular today, particularly in southern Germany.", + "style_comparison": "Compared to American Wheat, has a banana and clove yeast character and less bitterness. Compared to a Dunkles Weissbier, has a paler color and less malt richness and flavor.", + "entry_instructions": "The entrant may specify whether the yeast should be roused before serving.", + "tags": "standard-strength, pale-color, top-fermented, central-europe, traditional-style, wheat-beer-family, malty", + "original_gravity": { + "minimum": { + "unit": "sg", + "value": 1.044 + }, + "maximum": { + "unit": "sg", + "value": 1.053 + } + }, + "international_bitterness_units": { + "minimum": { + "unit": "IBUs", + "value": 8 + }, + "maximum": { + "unit": "IBUs", + "value": 15 + } + }, + "final_gravity": { + "minimum": { + "unit": "sg", + "value": 1.008 + }, + "maximum": { + "unit": "sg", + "value": 1.014 + } + }, + "alcohol_by_volume": { + "minimum": { + "unit": "%", + "value": 4.3 + }, + "maximum": { + "unit": "%", + "value": 5.6 + } + }, + "color": { + "minimum": { + "unit": "SRM", + "value": 2 + }, + "maximum": { + "unit": "SRM", + "value": 6 + } + }, + "ingredients": "Malted wheat, at least half the grist. Pilsner malt. Decoction mash traditional. Weizen yeast, cool fermentation temperatures.", + "examples": "Ayinger Bräuweisse, Distelhäuser Hell Weizen, Hacker-Pschorr Hefeweißbier, Hofbräuhaus Münchner Weisse, Schneider Weisse Original Weissbier, Weihenstephaner Hefeweißbier", + "style_guide": "BJCP2021", + "type": "beer" + }, + { + "name": "Dunkles Weissbier", + "category": "German Wheat Beer", + "category_id": "10", + "style_id": "10B", + "category_description": "This category contains vollbier- and starkbier-strength German wheat beers without sourness, in light and dark colors.", + "overall_impression": "A moderatelydark German wheat beer with a distinctive banana-and-clove weizen yeast fermentation profile, supported by a toasted bread or caramel malt flavor. Highly carbonated and refreshing, with a creamy, fluffy texture and light finish.", + "aroma": "Moderate esters and phenols, typically banana and clove, often well balanced with each other and with the malt. Light to moderate bready, doughy, or grainy wheat aroma, often accompanied by caramel, bread crust, or richer malt notes. Low to moderate vanilla optional. Light floral, spicy, or herbal hops optional. Bubblegum (strawberry with banana), sourness, or smoke are faults.", + "appearance": "Light copper to dark, mahogany brown in color. Very thick, moussy, long-lasting off-white head. Can be hazy and have a shine from wheat and yeast, although this can settle out in bottled versions.", + "flavor": "Low to moderately strong banana and clove flavor, often well balanced with each other and with the malt, although the malt may sometimes mask the clove impression. Low to medium-high soft, somewhat bready, doughy, or grainy wheat flavor with richer caramel, toast, or bread crust flavors. No strongly roasted flavors, but a touch of roasty dryness is allowable. Very low to low bitterness. Well-rounded, flavorful, often somewhat malty palate with a relatively dry finish.Very light to moderate vanilla optional. Low spicy, herbal, or floral hop flavor optional. Bubblegum, sourness, or smoke are faults.", + "mouthfeel": "Medium-light to medium-full body. Fluffy, creamy fullness progressing to a lighter finish, aided by moderate to high carbonation. Effervescent.", + "comments": "Often known as dunkelweizen, particularly in the United States.Increasingly rare and often being replaced by Kristall and non-alcoholic versions in Germany.", + "history": "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 beers of the time. Pale Weissbier started to become popular in the 1960s, but traditional dark wheat beer remained somewhat of an old person’s drink.", + "style_comparison": "Combines the yeast and wheat character of Weissbier 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.Has a similar yeast character as Roggenbier, but without the rye flavor and increased body.", + "tags": "standard-strength, amber-color, top-fermented, central-europe, traditional-style, wheat-beer-family, malty", + "original_gravity": { + "minimum": { + "unit": "sg", + "value": 1.044 + }, + "maximum": { + "unit": "sg", + "value": 1.057 + } + }, + "international_bitterness_units": { + "minimum": { + "unit": "IBUs", + "value": 10 + }, + "maximum": { + "unit": "IBUs", + "value": 18 + } + }, + "final_gravity": { + "minimum": { + "unit": "sg", + "value": 1.008 + }, + "maximum": { + "unit": "sg", + "value": 1.014 + } + }, + "alcohol_by_volume": { + "minimum": { + "unit": "%", + "value": 4.3 + }, + "maximum": { + "unit": "%", + "value": 5.6 + } + }, + "color": { + "minimum": { + "unit": "SRM", + "value": 14 + }, + "maximum": { + "unit": "SRM", + "value": 23 + } + }, + "ingredients": "Malted wheat, at least half the grist. Munich, Vienna, or Pilsner malt. Dark wheat, caramel wheat, or color malt. Decoction mash traditional. Weizen yeast, cool fermentation temperatures.", + "examples": "Ayinger Urweisse, Ettaler Benediktiner Weißbier Dunkel, Franziskaner Hefe-Weisse Dunkel, Hirsch Dunkel Weisse, Tucher Dunkles Hefe Weizen, Weihenstephaner Hefeweißbier Dunkel", + "style_guide": "BJCP2021", + "type": "beer" + }, + { + "name": "Weizenbock", + "category": "German Wheat Beer", + "category_id": "10", + "style_id": "10C", + "category_description": "This category contains vollbier- and starkbier-strength German wheat beers without sourness, in light and dark colors.", + "overall_impression": "A strong and malty Germanwheat beer combining the best wheat and yeast flavors of a Weissbier with the rich maltiness, strength, and body of a Bock. The style range includes Bock and Doppelbock strength, with variations for pale and dark color.", + "aroma": "Medium-high to high maltyrichness with a significant bready, grainy wheatcharacter. Medium-low to medium-high weizen yeast character, typically banana and clove. Vanilla accents optional. No hops. Low to moderate alcohol, not hot or solventy. The malt, yeast, and alcohol are well balanced, complex, and inviting.Bubblegum (strawberry with banana), sourness, or smoke are faults.Dark versions have a deeper, highly toasted, bready malt richness with significant Maillard products, similar to a Dunkles Bock or dark Doppelbock.They can also have caramel and dark fruit esters, like plums, prunes, dark grapes, fruit leather, and raisins, particularly as they age. Pale versions have a grainy-sweet, bready, toasty malty richness, similar to a Helles Bock or pale Doppelbock.", + "appearance": "Very thick, moussy, long-lasting head.Can be hazy and have a shine from wheat and yeast, although this can settle out with age.Dark versions are dark amber to dark ruby-brown in color, with a light tan head.Pale versions are gold to amber in color, with a very white to off-white head.", + "flavor": "Medium-high to high malty richness with significant bready, grainywheat flavor. Low to moderate banana and spice (clove, vanilla) yeast character.No hop flavor. Low to medium-low bitterness can give a slightly sweet palate impression, but the beer typically finishes dry. Light alcohol can enhance this character. The interplay between the malt, yeast, and alcohol adds complexity and interest, which is often enhanced with age. Bubblegum, sourness, or smoke are faults.Dark versions have deeper, richly bready or toasty malt flavors with significant Maillard products, optionallywith caramel or light chocolate but not roast. Can have some dark fruit esters like plums, prunes, dark grapes, fruit leather, or raisins, particularly as they age.Pale versions have a bready, toasty, grainy-sweet malt richness.", + "mouthfeel": "Medium-full to full body. Soft, smooth, fluffy or creamy texture.Mild alcohol warmth. Moderate to high carbonation.", + "comments": "A Weissbier brewed to bock or doppelbock strength, although Schneider also produces an Eisbock version. Pale and dark versions exist, but dark is most common. 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.Pale versions, like their doppelbock cousins, have less rich malt complexity and often more hop-forward. However, versions that have significant late hops or are dry-hopped should be entered in 34B Mixed-Style Beer.", + "history": "Dopplebock-strength Aventinuswas created in 1907 at the Schneider Weisse Brauhaus in Munich. Pale versions are a much more recent invention.", + "style_comparison": "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.", + "entry_instructions": "The entrant will specify whether the entry is a pale(SRM 6-9) or a dark(SRM 10-25) version.", + "tags": "high-strength, amber-color, pale-color, top-fermented, central-europe, traditional-style, wheat-beer-family, malty", + "original_gravity": { + "minimum": { + "unit": "sg", + "value": 1.064 + }, + "maximum": { + "unit": "sg", + "value": 1.09 + } + }, + "international_bitterness_units": { + "minimum": { + "unit": "IBUs", + "value": 15 + }, + "maximum": { + "unit": "IBUs", + "value": 30 + } + }, + "final_gravity": { + "minimum": { + "unit": "sg", + "value": 1.015 + }, + "maximum": { + "unit": "sg", + "value": 1.022 + } + }, + "alcohol_by_volume": { + "minimum": { + "unit": "%", + "value": 6.5 + }, + "maximum": { + "unit": "%", + "value": 9 + } + }, + "color": { + "minimum": { + "unit": "SRM", + "value": 6 + }, + "maximum": { + "unit": "SRM", + "value": 25 + } + }, + "ingredients": "Malted wheat, at least half the grist. Munich, Vienna, or Pilsner malt. Color malts may be used sparingly. Decoction mash traditional. Weizen yeast, cool fermentation temperatures.", + "examples": "Dark – Plank Bavarian Dunkler Weizenbock, Penn Weizenbock,Schalchner Weisser Bock, Schneider Weisse Aventinus; Pale –Ayinger Weizenbock, Distelhäuser Weizen Bock, Ladenburger Weizenbock Hell,Weihenstephaner Vitus", + "style_guide": "BJCP2021", + "type": "beer" + }, + { + "name": "Ordinary Bitter", + "category": "British Bitter", + "category_id": "11", + "style_id": "11A", + "category_description": "The family of British bitters grew out of English pale ales as a draught product after the late 1800s. The use of crystal malts in bitters became more widespread after WWI. Traditionally served very fresh under no pressure (gravity or hand pump only) at cellar temperatures (i.e., “real ale”). Most bottled or kegged versions of UK-produced bitters are often higher-alcohol and more highly carbonated versions of cask products produced for export, and have a different character and balance than their draught counterparts in Britain (often being sweeter and less hoppy than the cask versions). These guidelines reflect the “real ale” version of the style, not the export formulations of commercial products.", + "overall_impression": "Low gravity, alcohol, and 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.", + "aroma": "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, or fruity character. Generally no diacetyl, although very low levels are allowed.", + "appearance": "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.", + "flavor": "Medium to moderately high bitterness. Moderately low to moderately high fruity esters. Moderate to low hop flavor, typically with an earthy, resiny, fruity, 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.", + "mouthfeel": "Light to medium-light body. Low carbonation, although bottled examples can have moderate carbonation.", + "comments": "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).", + "history": "See comments in category introduction.", + "style_comparison": "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.", + "tags": "session-strength, amber-color, top-fermented, british-isles, traditional-style, amber-ale-family, bitter", + "original_gravity": { + "minimum": { + "unit": "sg", + "value": 1.03 + }, + "maximum": { + "unit": "sg", + "value": 1.039 + } + }, + "international_bitterness_units": { + "minimum": { + "unit": "IBUs", + "value": 25 + }, + "maximum": { + "unit": "IBUs", + "value": 35 + } + }, + "final_gravity": { + "minimum": { + "unit": "sg", + "value": 1.007 + }, + "maximum": { + "unit": "sg", + "value": 1.011 + } + }, + "alcohol_by_volume": { + "minimum": { + "unit": "%", + "value": 3.2 + }, + "maximum": { + "unit": "%", + "value": 3.8 + } + }, + "color": { + "minimum": { + "unit": "SRM", + "value": 8 + }, + "maximum": { + "unit": "SRM", + "value": 14 + } + }, + "ingredients": "Pale ale, amber, 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.", + "examples": "Bateman’s XB, Brains Bitter, Brakspear Gravity, Fuller's Chiswick Bitter, Greene King IPA, Tetley’s Original Bitter", + "style_guide": "BJCP2021", + "type": "beer" + }, + { + "name": "Best Bitter", + "category": "British Bitter", + "category_id": "11", + "style_id": "11B", + "category_description": "The family of British bitters grew out of English pale ales as a draught product after the late 1800s. The use of crystal malts in bitters became more widespread after WWI. Traditionally served very fresh under no pressure (gravity or hand pump only) at cellar temperatures (i.e., “real ale”). Most bottled or kegged versions of UK-produced bitters are often higher-alcohol and more highly carbonated versions of cask products produced for export, and have a different character and balance than their draught counterparts in Britain (often being sweeter and less hoppy than the cask versions). These guidelines reflect the “real ale” version of the style, not the export formulations of commercial products.", + "overall_impression": "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.", + "aroma": "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, or fruity character. Generally no diacetyl, although very low levels are allowed.", + "appearance": "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.", + "flavor": "Medium to moderately high bitterness. Moderately low to moderately high fruity esters. Moderate to low hop flavor, typically with an earthy, resiny, fruity, 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.", + "mouthfeel": "Medium-light to medium body. Low carbonation, although bottled examples can have moderate carbonation.", + "comments": "More evident malt flavor than in an ordinary bitter; this is a stronger, session-strength ale.", + "history": "See comments in category introduction.", + "style_comparison": "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.", + "tags": "standard-strength, amber-color, top-fermented, british-isles, traditional-style, amber-ale-family, bitter", + "original_gravity": { + "minimum": { + "unit": "sg", + "value": 1.04 + }, + "maximum": { + "unit": "sg", + "value": 1.048 + } + }, + "international_bitterness_units": { + "minimum": { + "unit": "IBUs", + "value": 25 + }, + "maximum": { + "unit": "IBUs", + "value": 40 + } + }, + "final_gravity": { + "minimum": { + "unit": "sg", + "value": 1.008 + }, + "maximum": { + "unit": "sg", + "value": 1.012 + } + }, + "alcohol_by_volume": { + "minimum": { + "unit": "%", + "value": 3.8 + }, + "maximum": { + "unit": "%", + "value": 4.6 + } + }, + "color": { + "minimum": { + "unit": "SRM", + "value": 8 + }, + "maximum": { + "unit": "SRM", + "value": 16 + } + }, + "ingredients": "Pale ale, amber, or crystal malts. Most contain sugar. May use a touch of caramel or dark malt for color adjustment. May use 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.", + "examples": "Adnams Southwold Bitter, Fuller's London Pride, Harvey’s Sussex Best Bitter, Salopian Darwin’s Origin, Surrey Hills Shere Drop, Timothy Taylor Landlord", + "style_guide": "BJCP2021", + "type": "beer" + }, + { + "name": "Strong Bitter", + "category": "British Bitter", + "category_id": "11", + "style_id": "11C", + "category_description": "The family of British bitters grew out of English pale ales as a draught product after the late 1800s. The use of crystal malts in bitters became more widespread after WWI. Traditionally served very fresh under no pressure (gravity or hand pump only) at cellar temperatures (i.e., “real ale”). Most bottled or kegged versions of UK-produced bitters are often higher-alcohol and more highly carbonated versions of cask products produced for export, and have a different character and balance than their draught counterparts in Britain (often being sweeter and less hoppy than the cask versions). These guidelines reflect the “real ale” version of the style, not the export formulations of commercial products.", + "overall_impression": "An average-strength to moderately-strong British bitter ale. The balance may vary between 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.", + "aroma": "Hop aroma moderately-high to moderately-low, typically with a floral, earthy, resiny, 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.", + "appearance": "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.", + "flavor": "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, 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.", + "mouthfeel": "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.", + "comments": "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.", + "history": "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.", + "style_comparison": "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.", + "tags": "standard-strength, amber-color, top-fermented, british-isles, traditional-style, amber-ale-family, bitter", + "original_gravity": { + "minimum": { + "unit": "sg", + "value": 1.048 + }, + "maximum": { + "unit": "sg", + "value": 1.06 + } + }, + "international_bitterness_units": { + "minimum": { + "unit": "IBUs", + "value": 30 + }, + "maximum": { + "unit": "IBUs", + "value": 50 + } + }, + "final_gravity": { + "minimum": { + "unit": "sg", + "value": 1.01 + }, + "maximum": { + "unit": "sg", + "value": 1.016 + } + }, + "alcohol_by_volume": { + "minimum": { + "unit": "%", + "value": 4.6 + }, + "maximum": { + "unit": "%", + "value": 6.2 + } + }, + "color": { + "minimum": { + "unit": "SRM", + "value": 8 + }, + "maximum": { + "unit": "SRM", + "value": 18 + } + }, + "ingredients": "Pale ale, amber, 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.", + "examples": "Bass Ale, Bateman’s Triple XB, Robinsons Trooper, Samuel Smith’s Organic Pale Ale, Shepherd Neame Bishop's Finger, Summit Extra Pale Ale", + "style_guide": "BJCP2021", + "type": "beer" + }, + { + "name": "British Golden Ale", + "category": "Pale Commonwealth Beer", + "category_id": "12", + "style_id": "12A", + "category_description": "This category contains pale, moderately-strong, hop-forward, bitter ales from countries within the former British Empire.", + "overall_impression": "A hop-forward, average-strength to moderately-strong pale bitter. Drinkability and a refreshing quality are critical components of the style, as it was initially a summer seasonal beer.", + "aroma": "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. Lowbready malt aroma with no caramel. Medium-low to low fruity aroma from the hops rather than esters. Low diacetyl optional.", + "appearance": "Straw to golden in color. Good to brilliant clarity. Low to moderate white head. A low head is acceptable when carbonation is also low.", + "flavor": "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. 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.Low diacetyl optional.", + "mouthfeel": "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.", + "comments": "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. Once 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.", + "history": "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.", + "style_comparison": "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. Balance of hoppiness between a Blonde Ale and an American Pale Ale.", + "tags": "standard-strength, pale-color, top-fermented, british-isles, craft-style, pale-ale-family, bitter, hoppy", + "original_gravity": { + "minimum": { + "unit": "sg", + "value": 1.038 + }, + "maximum": { + "unit": "sg", + "value": 1.053 + } + }, + "international_bitterness_units": { + "minimum": { + "unit": "IBUs", + "value": 20 + }, + "maximum": { + "unit": "IBUs", + "value": 45 + } + }, + "final_gravity": { + "minimum": { + "unit": "sg", + "value": 1.006 + }, + "maximum": { + "unit": "sg", + "value": 1.012 + } + }, + "alcohol_by_volume": { + "minimum": { + "unit": "%", + "value": 3.8 + }, + "maximum": { + "unit": "%", + "value": 5 + } + }, + "color": { + "minimum": { + "unit": "SRM", + "value": 2 + }, + "maximum": { + "unit": "SRM", + "value": 5 + } + }, + "ingredients": "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.", + "examples": "Adnams Explorer, Crouch Vale Brewers Gold, Golden Hill Exmoor Gold, Hop Back Summer Lightning, Oakham JHB, Spitfire Golden Ale", + "style_guide": "BJCP2021", + "type": "beer" + }, + { + "name": "Australian Sparkling Ale", + "category": "Pale Commonwealth Beer", + "category_id": "12", + "style_id": "12B", + "category_description": "This category contains pale, moderately-strong, hop-forward, bitter ales from countries within the former British Empire.", + "overall_impression": "A well-balanced, pale, highly-carbonated, and refreshing ale suitable for drinking in a hot climate. Fairly bitter, with a moderate herbal-spicy hop and pome fruit ester profile. Smooth, neutral malt flavors with a fuller body but a crisp, highly-attenuated finish.", + "aroma": "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, optionally with a very light touch of banana. 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.", + "appearance": "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.", + "flavor": "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, crisp 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.", + "mouthfeel": "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.", + "comments": "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.", + "history": "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.", + "style_comparison": "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.", + "tags": "standard-strength, pale-color, top-fermented, pacific, traditional-style, pale-ale-family, bitter", + "original_gravity": { + "minimum": { + "unit": "sg", + "value": 1.038 + }, + "maximum": { + "unit": "sg", + "value": 1.05 + } + }, + "international_bitterness_units": { + "minimum": { + "unit": "IBUs", + "value": 20 + }, + "maximum": { + "unit": "IBUs", + "value": 35 + } + }, + "final_gravity": { + "minimum": { + "unit": "sg", + "value": 1.004 + }, + "maximum": { + "unit": "sg", + "value": 1.006 + } + }, + "alcohol_by_volume": { + "minimum": { + "unit": "%", + "value": 4.5 + }, + "maximum": { + "unit": "%", + "value": 6 + } + }, + "color": { + "minimum": { + "unit": "SRM", + "value": 4 + }, + "maximum": { + "unit": "SRM", + "value": 7 + } + }, + "ingredients": "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.", + "examples": "Coopers Sparkling Ale", + "style_guide": "BJCP2021", + "type": "beer" + }, + { + "name": "English IPA", + "category": "Pale Commonwealth Beer", + "category_id": "12", + "style_id": "12C", + "category_description": "This category contains pale, moderately-strong, hop-forward, bitter ales from countries within the former British Empire.", + "overall_impression": "A bitter, moderately-strong, very well-attenuated pale British ale with a dry finish and a hoppy aroma and flavor. Classic British ingredients provide the most authentic flavor profile.", + "aroma": "A moderate to moderately-high hop aroma, typically floral, spicy-peppery, or citrus-orange in nature. A slight dry-hop aroma is acceptable, but not required. Medium-low to medium bready or biscuity malt, optionally with a moderately-low caramel-like or toasty malt presence. Low to moderate fruitiness is acceptable. Optional light sulfury note.", + "appearance": "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.", + "flavor": "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, or citrus-orange). Malt flavor should be medium-low to medium, and be somewhat bready, optionally with light to medium-light biscuit, toast, toffee,or caramel 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.", + "mouthfeel": "Smooth, medium-light to medium body without hop-derived astringency.Medium to medium-high carbonation can give an overall dry sensation despite a supportive malt presence. A low, smooth alcohol warming can be sensed in stronger versions.", + "comments": "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.The beers were shipped in well-used oak casks, so the style shouldn’t have an oak or Brett character.", + "history": "Originally a pale stock ale from London that was first shipped to India in the late 1700s. George Hodgson of the Bow Brewery did not create the style, but was the first well known brewer to dominate the market. After a trade dispute, the East India Company had Samuel Allsopp recreate (and reformulate) the beer in 1823 using Burton’s sulfate-rich water. The name India Pale Ale wasn’t used until around 1830. Strength and popularity declined over time, and the style virtually disappeared in the second half of the 20th century. While the stronger Burton-type IPA remained, the name was also applied to hoppy, lower-gravity, often bottled products (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.", + "style_comparison": "Generally will have more late hops and less fruitiness and caramel than British pale ales and Bitters. Has less hop intensity and a more pronounced malt flavor than typical American IPAs.", + "tags": "high-strength, pale-color, top-fermented, british-isles, traditional-style, ipa-family, bitter, hoppy", + "original_gravity": { + "minimum": { + "unit": "sg", + "value": 1.05 + }, + "maximum": { + "unit": "sg", + "value": 1.07 + } + }, + "international_bitterness_units": { + "minimum": { + "unit": "IBUs", + "value": 40 + }, + "maximum": { + "unit": "IBUs", + "value": 60 + } + }, + "final_gravity": { + "minimum": { + "unit": "sg", + "value": 1.01 + }, + "maximum": { + "unit": "sg", + "value": 1.015 + } + }, + "alcohol_by_volume": { + "minimum": { + "unit": "%", + "value": 5 + }, + "maximum": { + "unit": "%", + "value": 7.5 + } + }, + "color": { + "minimum": { + "unit": "SRM", + "value": 6 + }, + "maximum": { + "unit": "SRM", + "value": 14 + } + }, + "ingredients": "Pale ale malt. English hops, particularly as finishing hops. Attenuative British ale yeast. Refined sugar may be used in some versions. Optional sulfate character from Burton-type water.", + "examples": "Berkshire Lost Sailor IPA, Fuller's Bengal Lancer, Marston’s Old Empire IPA, Meantime London IPA, Thornbridge Jaipur, Worthington White Shield", + "style_guide": "BJCP2021", + "type": "beer" + }, + { + "name": "Dark Mild", + "category": "Brown British Beer", + "category_id": "13", + "style_id": "13A", + "category_description": "While Dark Mild, Brown Ale, and English Porter may have long and storied histories, these guidelines describe the modern versions. They are grouped together for judging purposes only since they often have similar flavors and balance, not because of any implied common ancestry. The similar characteristics are low to moderate strength, dark color, generally malty balance, and British ancestry. These styles have no historic relationship to each other; especially, none of these styles evolved into any of the others, or was ever a component of another. The category name was never used historically to describe this grouping of beers; it is our name for the judging category. “Brown Beer” was a distinct and important historical product, and is not related to this category name.", + "overall_impression": "A dark, low-gravity, malt-focused British session ale readily suited to drinking in quantity. Refreshing, yet flavorful for its strength, with a wide range of dark malt or dark sugar expression.", + "aroma": "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. Low earthy or floral hop aroma optional. Very low diacetyl optional.", + "appearance": "Copper to dark brown or mahogany color. Generally clear, although is traditionally unfiltered. Low to moderate off-white to tan head; retention may be poor.", + "flavor": "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) over a bready, biscuity, or toasty base. 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 in the balance. Moderate fruity esters optional. Low hop flavor optional. Low diacetyl optional.", + "mouthfeel": "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. Should not be flat, watery, or thin.", + "comments": "Most are low-gravity session beers around 3.2%, although some versions may be made in the stronger (4%+) range for export, festivals, seasonal or special occasions. Generally served on cask; session-strength bottled versions don’t often travel well. A wide range of interpretations are possible. Pale (medium amber to light brown) versions exist, but these are even more rare than dark milds; these guidelines only describe the modern dark version.", + "history": "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, which started to get darker in the 1880s, but only after WWI did they become dark brown. 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.", + "tags": "session-strength, dark-color, top-fermented, british-isles, traditional-style, brown-ale-family, malty", + "original_gravity": { + "minimum": { + "unit": "sg", + "value": 1.03 + }, + "maximum": { + "unit": "sg", + "value": 1.038 + } + }, + "international_bitterness_units": { + "minimum": { + "unit": "IBUs", + "value": 10 + }, + "maximum": { + "unit": "IBUs", + "value": 25 + } + }, + "final_gravity": { + "minimum": { + "unit": "sg", + "value": 1.008 + }, + "maximum": { + "unit": "sg", + "value": 1.013 + } + }, + "alcohol_by_volume": { + "minimum": { + "unit": "%", + "value": 3 + }, + "maximum": { + "unit": "%", + "value": 3.8 + } + }, + "color": { + "minimum": { + "unit": "SRM", + "value": 14 + }, + "maximum": { + "unit": "SRM", + "value": 25 + } + }, + "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.", + "examples": "Brain’s Dark,Greene King XX Mild, Hobson’s Champion Mild, Mighty Oak Oscar Wilde, Moorhouse Black Cat, Theakston Traditional Mild", + "style_guide": "BJCP2021", + "type": "beer" + }, + { + "name": "British Brown Ale", + "category": "Brown British Beer", + "category_id": "13", + "style_id": "13B", + "category_description": "While Dark Mild, Brown Ale, and English Porter may have long and storied histories, these guidelines describe the modern versions. They are grouped together for judging purposes only since they often have similar flavors and balance, not because of any implied common ancestry. The similar characteristics are low to moderate strength, dark color, generally malty balance, and British ancestry. These styles have no historic relationship to each other; especially, none of these styles evolved into any of the others, or was ever a component of another. The category name was never used historically to describe this grouping of beers; it is our name for the judging category. “Brown Beer” was a distinct and important historical product, and is not related to this category name.", + "overall_impression": "A malty, caramelly,brown British ale without the roasted flavors of a Porter. Balanced and flavorful, but usually a little stronger than most average UK beers.", + "aroma": "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.", + "appearance": "Dark amber to dark reddish-brown color. Clear. Low to moderate off-white to light tan head.", + "flavor": "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.Low floral or earthy hop flavor optional. Low to moderate fruity esters optional.", + "mouthfeel": "Medium-light to medium body. Medium to medium-high carbonation.", + "comments": "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.", + "history": "Brown ale has a long history in Great Britain, although different products used that name at various times. Modern brown ale is a 20th century creation; it is not the same as historical products with 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 described in the Historical Beer category. Predominantly but not exclusively a bottled product currently.", + "style_comparison": "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.", + "tags": "standard-strength, amber-color, top-fermented, british-isles, traditional-style, brown-ale-family, malty", + "original_gravity": { + "minimum": { + "unit": "sg", + "value": 1.04 + }, + "maximum": { + "unit": "sg", + "value": 1.052 + } + }, + "international_bitterness_units": { + "minimum": { + "unit": "IBUs", + "value": 20 + }, + "maximum": { + "unit": "IBUs", + "value": 30 + } + }, + "final_gravity": { + "minimum": { + "unit": "sg", + "value": 1.008 + }, + "maximum": { + "unit": "sg", + "value": 1.013 + } + }, + "alcohol_by_volume": { + "minimum": { + "unit": "%", + "value": 4.2 + }, + "maximum": { + "unit": "%", + "value": 5.9 + } + }, + "color": { + "minimum": { + "unit": "SRM", + "value": 12 + }, + "maximum": { + "unit": "SRM", + "value": 22 + } + }, + "ingredients": "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.", + "examples": "AleSmith Nut Brown Ale, Cigar City Maduro Brown Ale, Maxim Double Maxim, Newcastle Brown Ale, Riggwelter Yorkshire Ale, Samuel Smith’s Nut Brown Ale", + "style_guide": "BJCP2021", + "type": "beer" + }, + { + "name": "English Porter", + "category": "Brown British Beer", + "category_id": "13", + "style_id": "13C", + "category_description": "While Dark Mild, Brown Ale, and English Porter may have long and storied histories, these guidelines describe the modern versions. They are grouped together for judging purposes only since they often have similar flavors and balance, not because of any implied common ancestry. The similar characteristics are low to moderate strength, dark color, generally malty balance, and British ancestry. These styles have no historic relationship to each other; especially, none of these styles evolved into any of the others, or was ever a component of another. The category name was never used historically to describe this grouping of beers; it is our name for the judging category. “Brown Beer” was a distinct and important historical product, and is not related to this category name.", + "notes": "Simply called “Porter” in Britain, the name “English Porter” is used to differentiate it from other derivative porters described in these guidelines.", + "overall_impression": "A moderate-strength dark brown English ale with a restrained roasty, bitter character. May have a range of roasted flavors, generally without burnt qualities, and often has a malty chocolate and caramelprofile.", + "aroma": "Moderate to moderately low bready, biscuity, and toasty malt aroma with mild roastiness, often like chocolate. Additional malt complexity may be present as caramel, nuts, toffee sweetness. May have up to a moderate level of floral or earthy hops. Moderate fruity esters optional, but desirable. Low diacetyl optional.", + "appearance": "Brown to dark brown in color, often with ruby highlights. Good clarity, although may be opaque. Moderate off-white to light tan head with good to fair retention.", + "flavor": "Moderate bready, biscuity, and toasty malt flavor with a mild to moderate chocolate roastiness,and often a significant caramel, nutty, or toffee character, possibly with lower levels ofdarker flavors like coffee or licorice. Should not be burnt or harshly roasted, although small amounts may contribute a bitter chocolate complexity. Up to moderate earthy or floral hop flavor optional. Low to moderate fruity esters.Medium-low to medium bitterness varies the balance from slightly malty to slightly bitter, with a fairly dry to slightly sweet finish. Moderately-low diacetyl optional.", + "mouthfeel": "Medium-light to medium body. Moderately-low to moderately-high carbonation. Light to moderate creamy texture.", + "comments": "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 27 Historical Beer category, with an appropriate description describing the profile of the beer. Modern craft examples in the UK are bigger and hoppier.", + "history": "Originating in London in the early 1700s, porter evolved as a more heavily hopped and aged (keeping) version of the Brown Beer popular at the time. It evolved many times based on various technological and ingredient developments (such as the invention of black malt in 1817, and large-scale industrial brewing), as well as consumer preferences, wars, and tax policy. It became a highly-popular, widely-exported style in the early 1800s before declining by the 1870s as it changed to a lower gravity, unaged beer. As gravities continued to decline in all UK beers in the first half of the 1900s, styles stopped being made (including porter, gone by the 1950s). The craft beer era led to its re-introduction in 1978.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.", + "style_comparison": "Differs from American Porter in that it usually has softer, sweeter, and more caramelly flavors, lower gravities, and usually less alcohol; American Porter also usuallyhas more hop character. More substance and roast than a British Brown Ale. Higher in gravity than a Dark Mild.", + "tags": "standard-strength, dark-color, top-fermented, british-isles, traditional-style, porter-family, malty, roasty", + "original_gravity": { + "minimum": { + "unit": "sg", + "value": 1.04 + }, + "maximum": { + "unit": "sg", + "value": 1.052 + } + }, + "international_bitterness_units": { + "minimum": { + "unit": "IBUs", + "value": 18 + }, + "maximum": { + "unit": "IBUs", + "value": 35 + } + }, + "final_gravity": { + "minimum": { + "unit": "sg", + "value": 1.008 + }, + "maximum": { + "unit": "sg", + "value": 1.014 + } + }, + "alcohol_by_volume": { + "minimum": { + "unit": "%", + "value": 4 + }, + "maximum": { + "unit": "%", + "value": 5.4 + } + }, + "color": { + "minimum": { + "unit": "SRM", + "value": 20 + }, + "maximum": { + "unit": "SRM", + "value": 30 + } + }, + "ingredients": "Grists vary, but something producing a dark color is always involved. Chocolate or other roasted malts, caramel malt, brewing sugars, and the like are common. London-type porters often use brown malt as a characteristic flavor.", + "examples": "Bateman’s Salem Porter, Burton Bridge Burton Porter, Fuller's London Porter, Nethergate Old Growler Porter, RCH Old Slug Porter, Samuel Smith Taddy Porter", + "style_guide": "BJCP2021", + "type": "beer" + }, + { + "name": "Scottish Light", + "category": "Scottish Ale", + "category_id": "14", + "style_id": "14A", + "category_description": "There are really only three traditional beer styles broadly available today in Scotland: the 70/- Scottish Heavy, the 80/- Scottish Export, and the Strong Scotch Ale (Wee Heavy, Style 17C). The 60/- Scottish Light is rare and often cask-only, but it does seem to be having a bit of a renaissance currently. All these styles took modern form after World War II, regardless of prior use of the same names. Currently, the 60/- is similar to a dark mild, the 70/- is similar to an ordinary bitter, and the 80/- similar to a best or strong bitter. The Scottish beers have a different balance and flavor profile, but fill a similar market position as those English beers.The Light, Heavy, and Export beers have similar flavor profiles, and are often produced through the parti-gyling process. As gravity increases, so does the character of the beer. Traditional ingredients were dextrinous pale ale malt, corn, dark brewing sugars, and brewers caramel for coloring. Modern (post-WWII) recipes often add small amounts of dark malt and lower percentages of crystal malt, along with other ingredients like amber malt and wheat. Scottish brewers traditionally used single infusion mashes, often with underlet mashes and multiple sparges.In general, these Scottish beers are weaker, sweeter, darker, lower in attenuation, and less highly hopped compared to equivalent modern English beers. They are produced using slightly cooler fermentation temperatures than their counterparts. Many of these differences have been exaggerated in popular lore; they are noticeable, but not huge, yet enough to affect the balance of the beer, and to perhaps indicate a national flavor preference. The balance remains malty and somewhat sweet due to higher finishing gravity, lower alcohol, and lower hopping rates. Many of these divergences from English beer took place between the late 1800s and the mid-1900s.Production methods championed by homebrewers, such as kettle caramelization or grists heavy in a variety of crystal malts, are not commonly used in traditional products but can approximate those flavors when traditional ingredients aren’t available. The use of peat-smoked malt is not only completely inauthentic, it produces a dirty, phenolic flavor inappropriate in any of these styles. Smoked versions (using any type smoke) should be entered in 32A Classic Style Smoked Beer. The use of ‘shilling’ (/-) designations is a Scottish curiosity. Originally it referred to the price of beer in hogshead casks, which in no way could be constant over time. Shillings aren’t even used a currency now in Scotland. But the name stuck as a shorthand for a type of beer, even if the original meaning stopped being the real price during WWI. About all it means now is that larger numbers mean stronger beers, at least within the same brewery. Between the world wars, some breweries used the price per pint rather than shillings (e.g., Maclay 6d for 60/-, 7d for 70/-, 8d for 80/-). Confusingly, during this time 90/- pale ale was a low-gravity bottled beer. Curious, indeed.", + "overall_impression": "A low-alcohol, maltybeer with lightcaramel, toast, toffee, and fruit flavors. A slight roast dryness offsets the residual sweetness in the finish, with the bitterness perceived only to keep the beer from being cloying.", + "aroma": "Low to medium maltiness with caramel and toffee notes, and light toasty and sugary qualities that might be reminiscent of toasted breadcrumbs, ladyfingers, English biscuits, graham crackers, or butterscotch. Light pome fruitiness and light English hop aroma (earthy, floral, orange-citrus, spicy, etc.) allowable.", + "appearance": "Deep copper to dark brown. Clear. Low to moderate, creamy off-white.", + "flavor": "Medium toasty-bready malt with caramel and toffee overtones, finishing with a slightly roasty dryness. A wide range of caramelized sugar and toasted bread type of flavors are possible, using similar descriptors as the aroma. Clean maltiness and fermentation profile. Light esters and hop flavor allowable (similar descriptors as aroma). Sufficient bitterness to not be cloying, but with a malty balance and aftertaste.", + "mouthfeel": "Medium-low to medium body. Low to moderate carbonation. Maybe be moderately creamy.", + "comments": "See category introduction for detailed comments. May not seem as bitter as specifications indicate due to higher finishing gravity and residual sweetness.Typically a draught product, but somewhat rare.Do not mis-perceive the light roasty dryness as smoke; smoke is not present in these beers.", + "history": "See category introduction. The Shilling ale names were used for mild (unaged) beer before World War I, but the styles took modern form only after World War II.", + "style_comparison": "See category introduction. Similar to other Scottish Ales but lower in alcohol, and darker in color. Similar in strength to the low end of Dark Mild, but with a different flavor profile and balance.", + "tags": "session-strength, amber-color, top-fermented, british-isles, traditional-style, amber-ale-family, malty", + "original_gravity": { + "minimum": { + "unit": "sg", + "value": 1.03 + }, + "maximum": { + "unit": "sg", + "value": 1.035 + } + }, + "international_bitterness_units": { + "minimum": { + "unit": "IBUs", + "value": 10 + }, + "maximum": { + "unit": "IBUs", + "value": 20 + } + }, + "final_gravity": { + "minimum": { + "unit": "sg", + "value": 1.01 + }, + "maximum": { + "unit": "sg", + "value": 1.013 + } + }, + "alcohol_by_volume": { + "minimum": { + "unit": "%", + "value": 2.5 + }, + "maximum": { + "unit": "%", + "value": 3.3 + } + }, + "color": { + "minimum": { + "unit": "SRM", + "value": 17 + }, + "maximum": { + "unit": "SRM", + "value": 25 + } + }, + "ingredients": "At its simplest, pale ale malt, but can also use colored malt, sugars, corn, wheat, crystal malts, colorants, and a variety of other grains. Clean yeast. Soft water. No peat-smoked malt.", + "examples": "Belhaven Best, McEwan's 60/-", + "style_guide": "BJCP2021", + "type": "beer" + }, + { + "name": "Scottish Heavy", + "category": "Scottish Ale", + "category_id": "14", + "style_id": "14B", + "category_description": "There are really only three traditional beer styles broadly available today in Scotland: the 70/- Scottish Heavy, the 80/- Scottish Export, and the Strong Scotch Ale (Wee Heavy, Style 17C). The 60/- Scottish Light is rare and often cask-only, but it does seem to be having a bit of a renaissance currently. All these styles took modern form after World War II, regardless of prior use of the same names. Currently, the 60/- is similar to a dark mild, the 70/- is similar to an ordinary bitter, and the 80/- similar to a best or strong bitter. The Scottish beers have a different balance and flavor profile, but fill a similar market position as those English beers.The Light, Heavy, and Export beers have similar flavor profiles, and are often produced through the parti-gyling process. As gravity increases, so does the character of the beer. Traditional ingredients were dextrinous pale ale malt, corn, dark brewing sugars, and brewers caramel for coloring. Modern (post-WWII) recipes often add small amounts of dark malt and lower percentages of crystal malt, along with other ingredients like amber malt and wheat. Scottish brewers traditionally used single infusion mashes, often with underlet mashes and multiple sparges.In general, these Scottish beers are weaker, sweeter, darker, lower in attenuation, and less highly hopped compared to equivalent modern English beers. They are produced using slightly cooler fermentation temperatures than their counterparts. Many of these differences have been exaggerated in popular lore; they are noticeable, but not huge, yet enough to affect the balance of the beer, and to perhaps indicate a national flavor preference. The balance remains malty and somewhat sweet due to higher finishing gravity, lower alcohol, and lower hopping rates. Many of these divergences from English beer took place between the late 1800s and the mid-1900s.Production methods championed by homebrewers, such as kettle caramelization or grists heavy in a variety of crystal malts, are not commonly used in traditional products but can approximate those flavors when traditional ingredients aren’t available. The use of peat-smoked malt is not only completely inauthentic, it produces a dirty, phenolic flavor inappropriate in any of these styles. Smoked versions (using any type smoke) should be entered in 32A Classic Style Smoked Beer. The use of ‘shilling’ (/-) designations is a Scottish curiosity. Originally it referred to the price of beer in hogshead casks, which in no way could be constant over time. Shillings aren’t even used a currency now in Scotland. But the name stuck as a shorthand for a type of beer, even if the original meaning stopped being the real price during WWI. About all it means now is that larger numbers mean stronger beers, at least within the same brewery. Between the world wars, some breweries used the price per pint rather than shillings (e.g., Maclay 6d for 60/-, 7d for 70/-, 8d for 80/-). Confusingly, during this time 90/- pale ale was a low-gravity bottled beer. Curious, indeed.", + "overall_impression": "A lower-alcohol, maltybeer with lightcaramel, toast, toffee, and fruity flavors. A slight roast dryness offsets the residual sweetness in the finish, with the bitterness perceived only to keep the beer from being cloying.", + "aroma": "Medium-low to medium maltiness with caramel and toffee notes, and light toasty and sugary qualities that might be reminiscent of toasted breadcrumbs, ladyfingers, English biscuits, graham crackers, or butterscotch. Light pome fruitiness and light English hop aroma (earthy, floral, orange-citrus, spicy, etc.) allowable.", + "appearance": "Pale copper to brown. Clear. Low to moderate, creamy off-white.", + "flavor": "Medium toasty-bready malt with caramel and toffee overtones, finishing with a slightly roasty dryness. A wide range of caramelized sugar and toasted bread type of flavors are possible, using similar descriptors as the aroma. Clean maltiness and fermentation profile. Light esters and hop flavor allowable (similar descriptors as aroma). Sufficient bitterness to not be cloying, but with a malty balance and aftertaste.", + "mouthfeel": "Medium-low to medium body. Low to moderate carbonation. Maybe be moderately creamy.", + "comments": "See category introduction for detailed comments. May not seem as bitter as specifications indicate due to higher finishing gravity and residual sweetness.Do not mis-perceive the light roasty dryness as smoke; smoke is not present in these beers.", + "history": "See category introduction. The Shilling ale names were used for mild (unaged) beer before World War I, but the styles took modern form only after World War II.", + "style_comparison": "See category introduction. Similar to other Scottish Ales in flavor profile, lighter in color and stronger than a Scottish Light. Similar in strength to Ordinary Bitter, but with a different flavor profile and balance.", + "tags": "session-strength, amber-color, top-fermented, british-isles, traditional-style, amber-ale-family, malty", + "original_gravity": { + "minimum": { + "unit": "sg", + "value": 1.035 + }, + "maximum": { + "unit": "sg", + "value": 1.04 + } + }, + "international_bitterness_units": { + "minimum": { + "unit": "IBUs", + "value": 10 + }, + "maximum": { + "unit": "IBUs", + "value": 20 + } + }, + "final_gravity": { + "minimum": { + "unit": "sg", + "value": 1.01 + }, + "maximum": { + "unit": "sg", + "value": 1.015 + } + }, + "alcohol_by_volume": { + "minimum": { + "unit": "%", + "value": 3.3 + }, + "maximum": { + "unit": "%", + "value": 3.9 + } + }, + "color": { + "minimum": { + "unit": "SRM", + "value": 12 + }, + "maximum": { + "unit": "SRM", + "value": 20 + } + }, + "ingredients": "At its simplest, pale ale malt and colored malt, but can also use sugars, corn, wheat, crystal malts, colorants, and a variety of other grains. Clean yeast. Soft water. No peat-smoked malt.", + "examples": "McEwan's 70/-, Orkney Raven Ale", + "style_guide": "BJCP2021", + "type": "beer" + }, + { + "name": "Scottish Export", + "category": "Scottish Ale", + "category_id": "14", + "style_id": "14C", + "category_description": "There are really only three traditional beer styles broadly available today in Scotland: the 70/- Scottish Heavy, the 80/- Scottish Export, and the Strong Scotch Ale (Wee Heavy, Style 17C). The 60/- Scottish Light is rare and often cask-only, but it does seem to be having a bit of a renaissance currently. All these styles took modern form after World War II, regardless of prior use of the same names. Currently, the 60/- is similar to a dark mild, the 70/- is similar to an ordinary bitter, and the 80/- similar to a best or strong bitter. The Scottish beers have a different balance and flavor profile, but fill a similar market position as those English beers.The Light, Heavy, and Export beers have similar flavor profiles, and are often produced through the parti-gyling process. As gravity increases, so does the character of the beer. Traditional ingredients were dextrinous pale ale malt, corn, dark brewing sugars, and brewers caramel for coloring. Modern (post-WWII) recipes often add small amounts of dark malt and lower percentages of crystal malt, along with other ingredients like amber malt and wheat. Scottish brewers traditionally used single infusion mashes, often with underlet mashes and multiple sparges.In general, these Scottish beers are weaker, sweeter, darker, lower in attenuation, and less highly hopped compared to equivalent modern English beers. They are produced using slightly cooler fermentation temperatures than their counterparts. Many of these differences have been exaggerated in popular lore; they are noticeable, but not huge, yet enough to affect the balance of the beer, and to perhaps indicate a national flavor preference. The balance remains malty and somewhat sweet due to higher finishing gravity, lower alcohol, and lower hopping rates. Many of these divergences from English beer took place between the late 1800s and the mid-1900s.Production methods championed by homebrewers, such as kettle caramelization or grists heavy in a variety of crystal malts, are not commonly used in traditional products but can approximate those flavors when traditional ingredients aren’t available. The use of peat-smoked malt is not only completely inauthentic, it produces a dirty, phenolic flavor inappropriate in any of these styles. Smoked versions (using any type smoke) should be entered in 32A Classic Style Smoked Beer. The use of ‘shilling’ (/-) designations is a Scottish curiosity. Originally it referred to the price of beer in hogshead casks, which in no way could be constant over time. Shillings aren’t even used a currency now in Scotland. But the name stuck as a shorthand for a type of beer, even if the original meaning stopped being the real price during WWI. About all it means now is that larger numbers mean stronger beers, at least within the same brewery. Between the world wars, some breweries used the price per pint rather than shillings (e.g., Maclay 6d for 60/-, 7d for 70/-, 8d for 80/-). Confusingly, during this time 90/- pale ale was a low-gravity bottled beer. Curious, indeed.", + "overall_impression": "A moderate-strength, maltybeer with light caramel, toast, toffee, and fruit flavors. A slight roast dryness offsets the residual sweetness in the finish, with the bitterness perceived only to keep the beer from being cloying.", + "aroma": "Medium maltiness with caramel and toffee notes, and light toasty and sugary qualities that might be reminiscent of toasted breadcrumbs, ladyfingers, English biscuits, graham crackers, or butterscotch. Light pome fruitiness and light English hop aroma (earthy, floral, orange-citrus, spicy, etc.) allowable.", + "appearance": "Pale copper to brown. Clear. Low to moderate, creamy off-white.", + "flavor": "Medium toasty-bready malt with caramel and toffee overtones, finishing with a slightly roastydryness. A wide range of caramelized sugar and toasted bread type of flavors are possible, using similar descriptors as the aroma. Clean maltiness and fermentation profile. Light esters and hop flavor allowable (similar descriptors as aroma). Sufficient bitterness to not be cloying, but with a malty balance and aftertaste.", + "mouthfeel": "Medium body. Medium-low to medium carbonation. Maybe be moderately creamy.", + "comments": "See category introduction for detailed comments. May not seem as bitter as specifications indicate due to higher finishing gravity and residual sweetness. Do not mis-perceive the light roasty dryness as smoke; smoke is not present in these beers. Americanized versions are often greater in strength (similar to American treatment of Irish Red Ales).", + "history": "See category introduction. The Shilling ale names were used for mild (unaged) beer before World War I, but the styles took modern form only after World War II.", + "style_comparison": "See category introduction. Stronger than other Scottish Ales, but with a similar flavor profile. Similar in strength to Best Bitter and Strong Bitter, but with a different flavor profile and balance.", + "tags": "standard-strength, amber-color, top-fermented, british-isles, traditional-style, amber-ale-family, malty", + "original_gravity": { + "minimum": { + "unit": "sg", + "value": 1.04 + }, + "maximum": { + "unit": "sg", + "value": 1.06 + } + }, + "international_bitterness_units": { + "minimum": { + "unit": "IBUs", + "value": 15 + }, + "maximum": { + "unit": "IBUs", + "value": 30 + } + }, + "final_gravity": { + "minimum": { + "unit": "sg", + "value": 1.01 + }, + "maximum": { + "unit": "sg", + "value": 1.016 + } + }, + "alcohol_by_volume": { + "minimum": { + "unit": "%", + "value": 3.9 + }, + "maximum": { + "unit": "%", + "value": 6 + } + }, + "color": { + "minimum": { + "unit": "SRM", + "value": 12 + }, + "maximum": { + "unit": "SRM", + "value": 20 + } + }, + "ingredients": "At its simplest, pale ale malt and colored malt, but can also use sugars, corn, wheat, crystal malts, colorants, and a variety of other grains. Clean yeast. Soft water. No peat-smoked malt.", + "examples": "Belhaven Scottish Ale, Broughton Wee Jock 80 Shilling, Caledonian Edinburgh Castle, McEwan’s 80/-, McEwan’s Export, Traquair Bear Ale", + "style_guide": "BJCP2021", + "type": "beer" + }, + { + "name": "Irish Red Ale", + "category": "Irish Beer", + "category_id": "15", + "style_id": "15A", + "category_description": "The traditional beers of Ireland contained in this category are amber to dark, top-fermented beers of moderate to slightly strong strength, and are often widely misunderstood due to differences in export versions, or overly focusing on the specific attributes of beer produced by high-volume, well-known breweries. Each of the styles in this grouping has a wider range than is commonly believed.", + "overall_impression": "An easy-drinking pint, often with subtle flavors. Slightly malty in the balance sometimes with an initial soft toffee or 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.", + "aroma": "Low to moderate malt aroma, either neutral-grainy or with a lightly caramel, toast, or toffee character. Very light buttery character optional. Low earthy or floral hop aroma optional. Quite clean.", + "appearance": "Medium amber to medium reddish-copper color. Clear. Low off-white to tan colored head, average persistence.", + "flavor": "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 bitterness. Medium-dry to dry finish. Clean and smooth. Low esters optional. The balance tends to be slightly towards the malt, although light use of roasted grains may increase the perception of bitterness slightly.", + "mouthfeel": "Medium-light to medium body, although examples containing low levels of diacetyl may have a slightly slick mouthfeel (not required). Moderate carbonation. Smooth.", + "comments": "The style is fairly broad to allow for examples beyond the traditional ones from Ireland. Irish examples tend to be lower alcohol, grainier, and drier in the finish, while non-Irish versions are often higher in alcohol, sweeter, perhaps more caramelly and estery, and are often seasonal offerings.", + "history": "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, although some suggest a longer history. 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.", + "style_comparison": "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.", + "tags": "standard-strength, amber-color, top-fermented, british-isles, traditional-style, amber-ale-family, balanced", + "original_gravity": { + "minimum": { + "unit": "sg", + "value": 1.036 + }, + "maximum": { + "unit": "sg", + "value": 1.046 + } + }, + "international_bitterness_units": { + "minimum": { + "unit": "IBUs", + "value": 18 + }, + "maximum": { + "unit": "IBUs", + "value": 28 + } + }, + "final_gravity": { + "minimum": { + "unit": "sg", + "value": 1.01 + }, + "maximum": { + "unit": "sg", + "value": 1.014 + } + }, + "alcohol_by_volume": { + "minimum": { + "unit": "%", + "value": 3.8 + }, + "maximum": { + "unit": "%", + "value": 5 + } + }, + "color": { + "minimum": { + "unit": "SRM", + "value": 9 + }, + "maximum": { + "unit": "SRM", + "value": 14 + } + }, + "ingredients": "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.", + "examples": "Franciscan Well Rebel Red, Kilkenny Irish Beer, Murphy’s Irish Red, O’Hara’s Irish Red Ale, Porterhouse Nitro Red Ale, Smithwick’s Irish Ale", + "style_guide": "BJCP2021", + "type": "beer" + }, + { + "name": "Irish Stout", + "category": "Irish Beer", + "category_id": "15", + "style_id": "15B", + "category_description": "The traditional beers of Ireland contained in this category are amber to dark, top-fermented beers of moderate to slightly strong strength, and are often widely misunderstood due to differences in export versions, or overly focusing on the specific attributes of beer produced by high-volume, well-known breweries. Each of the styles in this grouping has a wider range than is commonly believed.", + "overall_impression": "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 range from dry and coffee-like to somewhat chocolaty.", + "aroma": "Moderate coffee-like aroma typically dominates; may have slight dark chocolate, cocoa,or roasted grain secondary notes. Medium-low esters optional. Low earthy or floral hop aroma optional.", + "appearance": "Jet black to 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 a tight, creamy head on a bottled beer.", + "flavor": "Moderate roasted grain or malt flavor with a medium to high 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 fruitiness, or medium earthy hop flavor. The level of bitterness is somewhat variable, as is the roasted character and the dryness of the finish; allow for interpretation by brewers.", + "mouthfeel": "Medium-light to medium-full body, with a somewhat creamy character – especially when served by 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.", + "comments": "Traditionally a draught product. Modern examples are almost always associated with a nitro pour. Do not expect bottled beers to have the full, creamy texture or very long-lasting head associated with mixed-gas dispense. 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.", + "history": "The style evolved from London porters, but reflecting 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 and roast barley. Guinness began using flaked barley after WWII, and Guinness Draught was launched as a brand in 1959. Draught (“widget”) cans and bottles were developed in the late 1980s and 1990s.", + "style_comparison": "Lower strength than an Irish Extra Stout. Darker in color (black) than an English Porter (brown).", + "tags": "standard-strength, dark-color, top-fermented, british-isles, traditional-style, stout-family, bitter, roasty", + "original_gravity": { + "minimum": { + "unit": "sg", + "value": 1.036 + }, + "maximum": { + "unit": "sg", + "value": 1.044 + } + }, + "international_bitterness_units": { + "minimum": { + "unit": "IBUs", + "value": 25 + }, + "maximum": { + "unit": "IBUs", + "value": 45 + } + }, + "final_gravity": { + "minimum": { + "unit": "sg", + "value": 1.007 + }, + "maximum": { + "unit": "sg", + "value": 1.011 + } + }, + "alcohol_by_volume": { + "minimum": { + "unit": "%", + "value": 3.8 + }, + "maximum": { + "unit": "%", + "value": 5 + } + }, + "color": { + "minimum": { + "unit": "SRM", + "value": 25 + }, + "maximum": { + "unit": "SRM", + "value": 40 + } + }, + "ingredients": "Dark roasted malts or grains, enough to make the beer black in color. Pale malt. May use unmalted grains for body.", + "examples": "Beamish Irish Stout, Belhaven Black Stout, Guinness Draught, Murphy's Irish Stout, O’Hara’s Irish Stout, Porterhouse Irish Stout", + "style_guide": "BJCP2021", + "type": "beer" + }, + { + "name": "Irish Extra Stout", + "category": "Irish Beer", + "category_id": "15", + "style_id": "15C", + "category_description": "The traditional beers of Ireland contained in this category are amber to dark, top-fermented beers of moderate to slightly strong strength, and are often widely misunderstood due to differences in export versions, or overly focusing on the specific attributes of beer produced by high-volume, well-known breweries. Each of the styles in this grouping has a wider range than is commonly believed.", + "overall_impression": "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.", + "aroma": "Moderate to moderately high coffee-like aroma, often with slight dark chocolate, cocoa, biscuit, vanilla,or roasted grain secondary notes. Medium-low esters optional. Hop aroma low to none, may be lightly earthy or spicy, but is typically absent. Malt and roast dominate the aroma.", + "appearance": "Jet black. Opaque. A thick, creamy, persistent tan head is characteristic.", + "flavor": "Moderate to moderately high dark-roasted grain or malt flavor with a medium to medium-high 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 or biscuit flavors are often present and add complexity. Medium-low fruitiness optional. Medium earthy or spicy hop flavor optional. The level of bitterness is somewhat variable, as is the roasted character and the dryness of the finish; allow for interpretation by brewers.", + "mouthfeel": "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.", + "comments": "Traditionally a stronger, bottled product with a range of equally valid possible interpretations, varying most frequentlyin roast flavor and sweetness. Most traditional Irish commercial examples are in the 5.6 to 6.0% ABV range.", + "history": "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.", + "style_comparison": "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 an EnglishPorter.", + "tags": "high-strength, dark-color, top-fermented, british-isles, traditional-style, stout-family, bitter, roasty", + "original_gravity": { + "minimum": { + "unit": "sg", + "value": 1.052 + }, + "maximum": { + "unit": "sg", + "value": 1.062 + } + }, + "international_bitterness_units": { + "minimum": { + "unit": "IBUs", + "value": 35 + }, + "maximum": { + "unit": "IBUs", + "value": 50 + } + }, + "final_gravity": { + "minimum": { + "unit": "sg", + "value": 1.01 + }, + "maximum": { + "unit": "sg", + "value": 1.014 + } + }, + "alcohol_by_volume": { + "minimum": { + "unit": "%", + "value": 5 + }, + "maximum": { + "unit": "%", + "value": 6.5 + } + }, + "color": { + "minimum": { + "unit": "SRM", + "value": 30 + }, + "maximum": { + "unit": "SRM", + "value": 40 + } + }, + "ingredients": "Similar to Irish Stout. May have additional dark crystal malts or dark sugars.", + "examples": "Guinness Extra Stout, O’Hara’s Leann Folláin, Porterhouse XXXX, Sheaf Stout", + "style_guide": "BJCP2021", + "type": "beer" + }, + { + "name": "Sweet Stout", + "category": "Dark British Beer", + "category_id": "16", + "style_id": "16A", + "category_description": "This category contains average to strong, bitter to sweet, modern British and Irish stouts that originated in England even if some are now more widely associated with Ireland. In this case, “British” means the broader British Isles not Great Britain.", + "overall_impression": "A very dark, sweet, full-bodied, slightly roasty stout that can suggest coffee-and-cream, or sweetened espresso.", + "aroma": "Mild roasted grain aroma, sometimes with coffee or chocolate notes. An impression of cream-like sweetness often exists. Fruitiness can be low to moderately high. Low diacetyl optional. Low floral or earthy hop aroma optional.", + "appearance": "Very dark brown to black in color. Clear, if not opaque. Creamy tan to brown head.", + "flavor": "Dark, roasted, coffee or chocolate flavors dominate the palate. Low to moderate fruity esters. Moderate bitterness. Medium to high sweetness provides a counterpoint to the roasted character and bitterness, lasting into the finish. The balance between dark grains or malts and sweetness can vary, from quite sweet to moderately dry and somewhat roasty.Low diacetyl optional.Low floral or earthy hop flavoroptional.", + "mouthfeel": "Medium-full to full-bodied and creamy. Low to moderate carbonation. High residual sweetness from unfermented sugars enhances the full-tasting mouthfeel.", + "comments": "Gravities are low in Britain (sometimes lower than the statistics below), 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.", + "history": "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 Englandbut may be acceptable elsewhere. The “milk” name is derived from the use of the milk sugar lactoseas a sweetener. Originally marketed as a tonic for invalids and nursing mothers.", + "style_comparison": "Much sweeter and less bitter-tasting than other stouts, except the stronger Tropical Stout. The roast character is mild, not burnt like other stouts. Can be similar in balance to Oatmeal Stout, albeit with more sweetness.", + "tags": "standard-strength, dark-color, top-fermented, british-isles, traditional-style, stout-family, malty, roasty, sweet", + "original_gravity": { + "minimum": { + "unit": "sg", + "value": 1.044 + }, + "maximum": { + "unit": "sg", + "value": 1.06 + } + }, + "international_bitterness_units": { + "minimum": { + "unit": "IBUs", + "value": 20 + }, + "maximum": { + "unit": "IBUs", + "value": 40 + } + }, + "final_gravity": { + "minimum": { + "unit": "sg", + "value": 1.012 + }, + "maximum": { + "unit": "sg", + "value": 1.024 + } + }, + "alcohol_by_volume": { + "minimum": { + "unit": "%", + "value": 4 + }, + "maximum": { + "unit": "%", + "value": 6 + } + }, + "color": { + "minimum": { + "unit": "SRM", + "value": 30 + }, + "maximum": { + "unit": "SRM", + "value": 40 + } + }, + "ingredients": "Base of pale malt with dark malts or grains. May use grain or sugar adjuncts.Lactoseis frequently added to provide additional residual sweetness.", + "examples": "Bristol Beer Factory Milk Stout, Firestone Nitro Merlin Milk Stout, Left Hand Milk Stout, Lancaster Milk Stout, Mackeson's XXX Stout, Marston’s Pearl Jet Stout", + "style_guide": "BJCP2021", + "type": "beer" + }, + { + "name": "Oatmeal Stout", + "category": "Dark British Beer", + "category_id": "16", + "style_id": "16B", + "category_description": "This category contains average to strong, bitter to sweet, modern British and Irish stouts that originated in England even if some are now more widely associated with Ireland. In this case, “British” means the broader British Isles not Great Britain.", + "overall_impression": "A dark, roasty, full-bodied stout with enough sweetness to support the oat backbone.The sweetness, balance, and oatmeal impression can vary considerably.", + "aroma": "Mild grainy, roasty, coffee-like character with a light malty sweetness that can give a coffee-and-cream impression. Low to medium-high fruitiness. Medium-low earthy or floral hop aroma optional. A light grainy-nutty oatmeal aroma is optional.Medium-low diacetyl optional but typically absent.", + "appearance": "Brown to black in color. Thick, creamy, persistent tan- to brown-colored head. Clear, if not opaque.", + "flavor": "Similar to the aroma, with a mild roasted coffee, milk chocolate, or coffee-and-cream flavor, and low to moderately-high fruitiness. Oats can add a toasty-nutty, grainy, or earthy flavor. Medium bitterness. Medium-sweet to medium-dry finish, which affects the perception of balance. Malty, roasty, nutty aftertaste.Medium-low earthy or floral hop flavor optional.Medium-low diacetyl optional but typically absent.", + "mouthfeel": "Medium-full to full body, with a smooth, silky, velvety, sometimes an almost oily slickness from the oatmeal. Creamy. Medium to medium-high carbonation. Stronger versions may be lightly warming.", + "comments": "When judging, allow for differences in balance and interpretation.American versions tend to be more hoppy, less sweet, and less fruity than English examples. Bitterness, sweetness,and oatmeal impression varies. 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 and dryish finish.", + "history": "A variant of nourishing or invalid stouts around 1900 using oatmeal in the grist, similar to but independent of the development of sweet stout using 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.", + "style_comparison": "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.", + "tags": "standard-strength, dark-color, top-fermented, british-isles, traditional-style, stout-family, balanced, roasty", + "original_gravity": { + "minimum": { + "unit": "sg", + "value": 1.045 + }, + "maximum": { + "unit": "sg", + "value": 1.065 + } + }, + "international_bitterness_units": { + "minimum": { + "unit": "IBUs", + "value": 25 + }, + "maximum": { + "unit": "IBUs", + "value": 40 + } + }, + "final_gravity": { + "minimum": { + "unit": "sg", + "value": 1.01 + }, + "maximum": { + "unit": "sg", + "value": 1.018 + } + }, + "alcohol_by_volume": { + "minimum": { + "unit": "%", + "value": 4.2 + }, + "maximum": { + "unit": "%", + "value": 5.9 + } + }, + "color": { + "minimum": { + "unit": "SRM", + "value": 22 + }, + "maximum": { + "unit": "SRM", + "value": 40 + } + }, + "ingredients": "Pale, caramel, and dark roasted malts (often chocolate) and grains. Oatmeal or malted oats (5-20% or more). Hops primarily for bittering. Can use brewing sugars or syrups. English ale yeast.", + "examples": "Anderson Valley Barney Flats Oatmeal Stout, Broughton Stout Jock, St-Ambroise Oatmeal Stout, Samuel Smith Oatmeal Stout, Summit Oatmeal Stout, Young's London Stout", + "style_guide": "BJCP2021", + "type": "beer" + }, + { + "name": "Tropical Stout", + "category": "Dark British Beer", + "category_id": "16", + "style_id": "16C", + "category_description": "This category contains average to strong, bitter to sweet, modern British and Irish stouts that originated in England even if some are now more widely associated with Ireland. In this case, “British” means the broader British Isles not Great Britain.", + "overall_impression": "A very dark, sweet, fruity, moderately strong stout with smooth, roasty flavors,yet no burnt harshness.", + "aroma": "Moderate to high intensity sweetness is prominent. Moderate to high coffee or chocolate roasty aroma, but not burnt. Medium to high fruitiness. May have a molasses, licorice, burnt sugar, dried fruit, or vinous aromatics. Stronger versions can have a subtle, clean aroma of alcohol. Low hop aroma optional. Low diacetyl optional.", + "appearance": "Very deep brown to black in color. Clarity usually obscured by deep color. Clear, if not opaque. Large tan to brown head with good retention.", + "flavor": "Quite sweet with a smooth dark grain flavors, and restrained, medium-low to medium bitterness. Smooth, roasty flavor, often like coffee or chocolate, although moderated in the balance by the sweet finish. No burnt malt flavor or harsh bite in the finish. Moderate to high fruity esters. Can have a sweet, dark rum, molasses, or burnt sugar-like quality. Low hop flavor optional. Medium-low diacetyl optional.", + "mouthfeel": "Medium-full to full body, often with a smooth, creamy character. May have a warming but not hot alcohol presence. Moderate to moderately-high carbonation.", + "comments": "Surprisingly refreshing in a hot climate.Sweetness levels can vary significantly. Tropicalimplies that the beeroriginated in and is popular in the tropics, not that it has characteristics of tropical fruit from hops or fruit.", + "history": "A local adaptation of Foreign Extra Stouts brewed with indigenous ingredients and methods in the Caribbean and other tropical markets. Bitterness lower than export-type stouts since these beers do not have to be shipped abroad, and to suit local palate preferences.", + "style_comparison": "Tastes like a scaled-up Sweet Stout with higher fruitiness. Similar to some Imperial Stouts without the high bitterness, strong or burnt roastiness, and late hops, and with lower alcohol. Much sweeter and less hoppy than American Stouts. Much sweeter and less bitter than the similar-gravity Foreign Extra Stouts.", + "tags": "high-strength, dark-color, top-fermented, british-isles, traditional-style, stout-family, malty, roasty, sweet", + "original_gravity": { + "minimum": { + "unit": "sg", + "value": 1.056 + }, + "maximum": { + "unit": "sg", + "value": 1.075 + } + }, + "international_bitterness_units": { + "minimum": { + "unit": "IBUs", + "value": 30 + }, + "maximum": { + "unit": "IBUs", + "value": 50 + } + }, + "final_gravity": { + "minimum": { + "unit": "sg", + "value": 1.01 + }, + "maximum": { + "unit": "sg", + "value": 1.018 + } + }, + "alcohol_by_volume": { + "minimum": { + "unit": "%", + "value": 5.5 + }, + "maximum": { + "unit": "%", + "value": 8 + } + }, + "color": { + "minimum": { + "unit": "SRM", + "value": 30 + }, + "maximum": { + "unit": "SRM", + "value": 40 + } + }, + "ingredients": "Similar to a Sweet Stout, but higher 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.", + "examples": "ABC Extra Stout, Bahamian Strong Back Stout, Dragon Stout, Jamaica Stout, Lion Stout, Royal ExtraStout", + "style_guide": "BJCP2021", + "type": "beer" + }, + { + "name": "Foreign Extra Stout", + "category": "Dark British Beer", + "category_id": "16", + "style_id": "16D", + "category_description": "This category contains average to strong, bitter to sweet, modern British and Irish stouts that originated in England even if some are now more widely associated with Ireland. In this case, “British” means the broader British Isles not Great Britain.", + "overall_impression": "A very dark, rich, moderately strong, fairly dry stout with prominent roast flavors.", + "aroma": "Moderate to high roast, like coffee, dark chocolate, or lightly burnt grain. Low to medium fruitiness. May have a sweet aroma, or molasses, licorice, dried fruit, or vinous aromatics. Stronger versions can have a subtle, clean aroma of alcohol. Low earthy, herbal, or floral hop aroma optional. Low diacetyl optional.", + "appearance": "Very deep brown to black in color. Clarity usually obscured by deep color. Clear, if not opaque. Large tan to brown head with good retention.", + "flavor": "Moderate to high roast, like coffee, dark chocolate, or lightly burnt grain, although without a sharp bite. Low to medium esters. Medium to high bitterness. Moderately dry finish. Moderate earthy, herbal, or floral hop flavor optional. Medium-low diacetyl optional.", + "mouthfeel": "Medium-full to full body, often with a smooth, sometimes creamy character. May have a warming but not hot alcohol presence. Moderate to moderately-high carbonation.", + "comments": "Also known as Foreign Stout, Export Stout, and Foreign Export Stout. Historic versions (before WWI, at least) had the same OG as domestic Extra Stouts, but depending on the brewery could have had a higher ABV because it had a long secondary with Brett chewing away at it. The difference between domestic and foreign versions were the hopping and length of maturation.", + "history": "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. Vatted originally, but Guinness stopped this practice in the 1950s. 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.”", + "style_comparison": "Similar in balance to an Irish Extra Stout, but with more alcohol. Not as big or intense as an Imperial Stout. Lacking the strong bitterness and high late hops of American Stout. Similar gravity as Tropical Stout, but with a drier finish andhigher bitterness.", + "tags": "high-strength, dark-color, top-fermented, british-isles, traditional-style, stout-family, balanced, roasty", + "original_gravity": { + "minimum": { + "unit": "sg", + "value": 1.056 + }, + "maximum": { + "unit": "sg", + "value": 1.075 + } + }, + "international_bitterness_units": { + "minimum": { + "unit": "IBUs", + "value": 50 + }, + "maximum": { + "unit": "IBUs", + "value": 70 + } + }, + "final_gravity": { + "minimum": { + "unit": "sg", + "value": 1.01 + }, + "maximum": { + "unit": "sg", + "value": 1.018 + } + }, + "alcohol_by_volume": { + "minimum": { + "unit": "%", + "value": 6.3 + }, + "maximum": { + "unit": "%", + "value": 8 + } + }, + "color": { + "minimum": { + "unit": "SRM", + "value": 30 + }, + "maximum": { + "unit": "SRM", + "value": 40 + } + }, + "ingredients": "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.", + "examples": "Coopers Best Extra Stout, Guinness Foreign Extra Stout, The Kernel Export Stout London 1890, La Cumbre Malpais Stout, Pelican Tsunami Export Stout, Ridgeway Foreign Export Stout", + "style_guide": "BJCP2021", + "type": "beer" + }, + { + "name": "British Strong Ale", + "category": "Strong British Ale", + "category_id": "17", + "style_id": "17A", + "category_description": "This category contains stronger, non-roasty ales of the British Isles. Covers the style space above bitters, milds, and brown ales while excluding porters and stouts.", + "overall_impression": "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. The malt and adjunct flavors and intensity can vary widely, but any combination should result in an agreeable palate experience.", + "aroma": "Malty-sweet with fruity esters, often with a complex blend of dried-fruit, caramel, nuts, toffee, 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, or floral notes. The balance can vary widely, but most examples will have a blend of malt, fruit, hops, and alcohol in varying intensities.", + "appearance": "Amber 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 with average retention.", + "flavor": "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, not overwhelming. Low diacetyl optional, but generally not desirable.", + "mouthfeel": "Medium to full, chewy body. Alcohol warmth is often evident and always welcome. Low to moderate carbonation. Smooth texture.", + "comments": "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 and Barley Wines. 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. 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.", + "history": "A collection of unrelated minor styles, each of which has its own heritage. Do not use this category grouping to infer a historical relationship between examples – none is intended. This is a modern British specialty judging category where the ‘special’ attribute is alcohol level.", + "style_comparison": "Significant overlap in gravity with Old Ale, but not having an aged character. A wide range of interpretations is possible. Should not be as rich or strong as an English Barley Wine. Stronger than the stronger everyday Strong Bitter, British Brown Ale, and English Porter. More specialty malt or sugar character than American Strong Ale.", + "tags": "high-strength, amber-color, top-fermented, british-isles, traditional-style, strong-ale-family, malty", + "original_gravity": { + "minimum": { + "unit": "sg", + "value": 1.055 + }, + "maximum": { + "unit": "sg", + "value": 1.08 + } + }, + "international_bitterness_units": { + "minimum": { + "unit": "IBUs", + "value": 30 + }, + "maximum": { + "unit": "IBUs", + "value": 60 + } + }, + "final_gravity": { + "minimum": { + "unit": "sg", + "value": 1.015 + }, + "maximum": { + "unit": "sg", + "value": 1.022 + } + }, + "alcohol_by_volume": { + "minimum": { + "unit": "%", + "value": 5.5 + }, + "maximum": { + "unit": "%", + "value": 8 + } + }, + "color": { + "minimum": { + "unit": "SRM", + "value": 8 + }, + "maximum": { + "unit": "SRM", + "value": 22 + } + }, + "ingredients": "Grists vary, often based on pale malt with caramel and specialty malts. Some darker examples suggest a light use of dark malts (e.g., chocolate, black malt). Sugary and starchy adjuncts (e.g., maize, flaked barley, wheat) are common. Finishing hops are traditionally English.", + "examples": "Fuller’s 1845, Harvey’s Elizabethan Ale, J.W. Lees Moonraker, McEwan’s Champion, Samuel Smith’s Winter Welcome, Shepherd Neame 1698", + "style_guide": "BJCP2021", + "type": "beer" + }, + { + "name": "Old Ale", + "category": "Strong British Ale", + "category_id": "17", + "style_id": "17B", + "category_description": "This category contains stronger, non-roasty ales of the British Isles. Covers the style space above bitters, milds, and brown ales while excluding porters and stouts.", + "overall_impression": "A stronger-than-averageEnglish ale, though usually not as strong or rich as an English Barley Wine, but usually malty. Warming. Shows positive maturation effects of a well-kept, aged beer.", + "aroma": "Malty-sweet with fruity esters, often with a complex blend of driedfruit, vinous, caramel, molasses, toffee, light treacle, or other specialty malt aromas. Some alcohol and nutty oxidative notes are acceptable, akin to those found in Sherry, Port, or Madeira. Hop aroma not usually present.", + "appearance": "Deep amber to very dark reddish-brown color, but most are fairly dark. Age and oxidation may darken the beer further. Clear, but can be almost opaque. Moderate to low cream- to light tan-colored head; retention average to poor.", + "flavor": "Medium to high malt character with a luscious malt complexity, often with nut, caramel,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. Low diacetyl optional.", + "mouthfeel": "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.", + "comments": "Strength and character vary widely. The predominant defining quality for this style is the impression of age, which can manifest itself in different ways (complexity, oxidation, leather, vinous qualities, etc.). Many of these qualities are otherwise faults, but if the resulting character of the beer is pleasantly drinkable and complex, then those characteristics are acceptable. In no way should those allowable characteristics be interpreted as making an undrinkably off-flavored beer as somehow in style. Old Peculier is a well-known but fairly unique beer that is quite different than other Old Ales.", + "history": "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, unaged draught ones that are similar to milds of around 4.5%, and stronger aged ones that are often 6-8% or more.", + "style_comparison": "Roughly overlapping the British Strong Ale and the lower end of the English Barley Wine styles, but always having an aged quality. The distinction between an Old Ale and a Barley Wine is somewhat arbitrary above 7% ABV, and generally means having a more significant aged quality.", + "tags": "high-strength, amber-color, top-fermented, british-isles, traditional-style, strong-ale-family, malty, aged", + "original_gravity": { + "minimum": { + "unit": "sg", + "value": 1.055 + }, + "maximum": { + "unit": "sg", + "value": 1.088 + } + }, + "international_bitterness_units": { + "minimum": { + "unit": "IBUs", + "value": 30 + }, + "maximum": { + "unit": "IBUs", + "value": 60 + } + }, + "final_gravity": { + "minimum": { + "unit": "sg", + "value": 1.015 + }, + "maximum": { + "unit": "sg", + "value": 1.022 + } + }, + "alcohol_by_volume": { + "minimum": { + "unit": "%", + "value": 5.5 + }, + "maximum": { + "unit": "%", + "value": 9 + } + }, + "color": { + "minimum": { + "unit": "SRM", + "value": 10 + }, + "maximum": { + "unit": "SRM", + "value": 22 + } + }, + "ingredients": "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.", + "examples": "Avery Old Jubilation, Berlina Old Ale, Greene King Strong Suffolk Ale, Marston Owd Roger, Theakston Old Peculier", + "style_guide": "BJCP2021", + "type": "beer" + }, + { + "name": "Wee Heavy", + "category": "Strong British Ale", + "category_id": "17", + "style_id": "17C", + "category_description": "This category contains stronger, non-roasty ales of the British Isles. Covers the style space above bitters, milds, and brown ales while excluding porters and stouts.", + "notes": "See Category 14 Scottish Ale introduction for general characteristics of Scottish beer.", + "overall_impression": "Rich, sweet malt depth with caramel, toffee, and fruity flavors. Full-bodied and chewy, with warming alcohol. Restrained bitterness, but not cloying or syrupy.", + "aroma": "Strong bready-toasty malt, with a high caramel and toffee aspect. A wide range of supportive caramelized sugar and toasty bread type aromas are possible (toasted breadcrumbs, ladyfingers, English biscuits, graham crackers, nougat, butterscotch, etc.). Faint hint of roast is sometimes noted. Low to moderate dark or dried fruit esters and alcohol. Very low earthy, floral, orange-citrus, or spicy hops optional.", + "appearance": "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.", + "flavor": "Rich, bready-toasty malt that is often full and sweet on the palate with caramel and toffee flavors, but balanced by alcohol and a hint of grainy roast in the finish. The malt often has caramelized sugar and toasty flavors of the same type as described in the aroma. Medium to low alcohol and esters (plums, raisins, dried fruit, etc.). Bitterness low in the balance, giving a sweet to medium-dry finish. Medium-low hop flavor optional, with similar descriptors as the aroma.", + "mouthfeel": "Medium-full to full-bodied, sometimes with a thick, chewy, sometimes creamy, viscosity. A smooth alcohol warmth is usually present and is desirable since it balances the malty sweetness. Moderate carbonation.", + "comments": "A range of strengths is allowable; not all versions are very strong. 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.", + "history": "Descended from Edinburgh Ales, a stronger malty beer brewed in a range of strengths, similar to Burton Ale (although at half the hopping rate). Modern versions have two main variants, a more modest 5% ABV beer and the more widely known 8-9% ABV beer. As gravities decreased over times, some of the variations ceased to be produced.", + "style_comparison": "Somewhat similar to an English Barley Wine, but often darker and more caramelly.", + "tags": "high-strength, amber-color, top-fermented, british-isles, traditional-style, strong-ale-family, malty", + "original_gravity": { + "minimum": { + "unit": "sg", + "value": 1.07 + }, + "maximum": { + "unit": "sg", + "value": 1.13 + } + }, + "international_bitterness_units": { + "minimum": { + "unit": "IBUs", + "value": 17 + }, + "maximum": { + "unit": "IBUs", + "value": 35 + } + }, + "final_gravity": { + "minimum": { + "unit": "sg", + "value": 1.018 + }, + "maximum": { + "unit": "sg", + "value": 1.04 + } + }, + "alcohol_by_volume": { + "minimum": { + "unit": "%", + "value": 6.5 + }, + "maximum": { + "unit": "%", + "value": 10 + } + }, + "color": { + "minimum": { + "unit": "SRM", + "value": 14 + }, + "maximum": { + "unit": "SRM", + "value": 25 + } + }, + "ingredients": "Scottish pale ale malt, a wide range of other ingredients are possible, including adjuncts. Some may use crystal malt or darker grains for color. No peat-smoked malt.", + "examples": "Belhaven Wee Heavy, Broughton Old Jock, McEwan’s Scotch Ale, Orkney Skull Splitter, Traquair House Ale, The Duck-Rabbit Wee Heavy Scotch-Style Ale", + "style_guide": "BJCP2021", + "type": "beer" + }, + { + "name": "English Barley Wine", + "category": "Strong British Ale", + "category_id": "17", + "style_id": "17D", + "category_description": "This category contains stronger, non-roasty ales of the British Isles. Covers the style space above bitters, milds, and brown ales while excluding porters and stouts.", + "overall_impression": "A strong and richly malty ale witha pleasant fruity or hoppy depth. A wintertime sipper with a full, chewy body and warming alcohol.", + "aroma": "Very rich, strongly malty, often with a caramel-like aroma in darker versions or a light toffee character in paler versions. May have a rich character including bready, toasty, or toffee notes.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, tea-like, or marmalade-like. Alcohol may be low to moderate, but are soft and rounded. Aromatic intensity subsides with age, and can develop aquality like sherry, wine, or port.", + "appearance": "Color ranging from golden amber to dark brown, often with ruby highlights and significant depth of color. Should not be black or opaque. Low to moderate off-white head.May have low head retention. Brilliant clarity, particularly when aged, although younger versions can have a little haze. High alcohol and viscosity may be visible aslegs.", + "flavor": "Medium to high rich, malty sweetness, often complex and multi-layered, with bread, biscuit, and caramel malt flavors (more toffee-like in paler versions) and having a medium to highfruitiness (often with dark or dried fruit aspects). When aged, these fruity components come out more, and darker versions will have a higher level than paler ones. The hop aroma, flavor, and bitterness can vary wildly. Light to strong hops, with an English character (floral, earthy, tea, or marmalade-like) are common. Bitterness can be light to fairly strong, fading with time, so the balance can be malty to somewhat bitter. Stronger versions will have a little alcohol character. The finish and aftertaste can be moderately dry to moderately sweet, often depending on age.Some oxidative or vinous flavors may be present, and often complex alcohol flavors should be evident. Pale versions typically seem more bitter, better attenuated, and more hop-forward than darker versions.", + "mouthfeel": "Full-bodied and chewy, with a velvety, luscious texture, declining with age. A smooth warmth from aged alcohol should be present, but shouldn’t burn. Carbonation may be low to moderate, depending on age and conditioning.", + "comments": "The richest and strongest of modern English Ales. Their character 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.", + "history": "A modern descendent of the strongest Burton Ales. Bass No. 1 was first called a barleywine in 1872. Traditionally a darker beer until Tennant (now Whitbread) first produced Gold Label, a gold-colored version in 1951. The original style that inspired derivative variations in Belgium, the United States, and elsewhere in the world.", + "style_comparison": "Less hoppy and bitter, maltier and fruitier than American Barleywine. Can overlap Old Ale on the lower end of the range, but without heavier signs of age. Not as caramelly and often not as sweet as a Wee Heavy.", + "tags": "very-high-strength, amber-color, top-fermented, british-isles, traditional-style, strong-ale-family, malty", + "original_gravity": { + "minimum": { + "unit": "sg", + "value": 1.08 + }, + "maximum": { + "unit": "sg", + "value": 1.12 + } + }, + "international_bitterness_units": { + "minimum": { + "unit": "IBUs", + "value": 35 + }, + "maximum": { + "unit": "IBUs", + "value": 70 + } + }, + "final_gravity": { + "minimum": { + "unit": "sg", + "value": 1.018 + }, + "maximum": { + "unit": "sg", + "value": 1.03 + } + }, + "alcohol_by_volume": { + "minimum": { + "unit": "%", + "value": 8 + }, + "maximum": { + "unit": "%", + "value": 12 + } + }, + "color": { + "minimum": { + "unit": "SRM", + "value": 8 + }, + "maximum": { + "unit": "SRM", + "value": 22 + } + }, + "ingredients": "British pale ale andcrystal malts. Limited use of dark malts. Often uses brewing sugars. English hops. British yeast.", + "examples": "Burton Bridge Thomas Sykes Old Ale, Coniston No. 9 Barley Wine, Fuller’s Golden Pride, Hogs Back A over T, J.W. Lee’s Vintage Harvest Ale, Robinson’s Old Tom", + "style_guide": "BJCP2021", + "type": "beer" + }, + { + "name": "Blonde Ale", + "category": "Pale American Ale", + "category_id": "18", + "style_id": "18A", + "category_description": "This category contains modern American ales of average strength and light color that are moderately malty to moderately bitter.", + "overall_impression": "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.", + "aroma": "Light to moderate malty aroma, generally neutral or grainy, possibly with a light bread or caramel 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. Clean fermentation profile.", + "appearance": "Light yellow to deep gold in color. Clear to brilliant. Low to medium white head with fair to good retention.", + "flavor": "Initial soft maltiness, but can also have light character malt flavor (e.g., bread, toast, biscuit, wheat). Caramel flavors usually absent; if present, they are typically low-color caramel or honey 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; an impression of sweetness is often an expression of lower bitterness than actual residual sweetness. Clean fermentation profile.", + "mouthfeel": "Medium-light to medium body. Medium to high carbonation. Smooth without being heavy.", + "comments": "Oxidized versions can develop caramel or honey notes, which should not be mistaken for similar malt-derived flavors. Sometimes known as Golden Ale or simply a Gold.", + "history": "An American craft beer style produced as a faster-produced alternative to standard American lagers. First believed to be produced in 1987 at Catamount. Often positioned as an entry-level house ale.", + "style_comparison": "Typically has more flavor than American Lager and Cream Ale. Less bitterness than an American Pale Ale. Perhaps similar to some maltier examples of Kölsch.", + "tags": "standard-strength, pale-color, any-fermentation, north-america, craft-style, pale-ale-family, balanced", + "original_gravity": { + "minimum": { + "unit": "sg", + "value": 1.038 + }, + "maximum": { + "unit": "sg", + "value": 1.054 + } + }, + "international_bitterness_units": { + "minimum": { + "unit": "IBUs", + "value": 15 + }, + "maximum": { + "unit": "IBUs", + "value": 28 + } + }, + "final_gravity": { + "minimum": { + "unit": "sg", + "value": 1.008 + }, + "maximum": { + "unit": "sg", + "value": 1.013 + } + }, + "alcohol_by_volume": { + "minimum": { + "unit": "%", + "value": 3.8 + }, + "maximum": { + "unit": "%", + "value": 5.5 + } + }, + "color": { + "minimum": { + "unit": "SRM", + "value": 3 + }, + "maximum": { + "unit": "SRM", + "value": 6 + } + }, + "ingredients": "Generally all-malt, but can include wheat malt or 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.", + "examples": "Firestone Walker 805, Kona Big Wave Golden Ale, Real Ale Firemans #4 Blonde Ale, Russian River Aud Blonde, Victory Summer Love, Widmer Citra Summer Blonde Brew", + "style_guide": "BJCP2021", + "type": "beer" + }, + { + "name": "American Pale Ale", + "category": "Pale American Ale", + "category_id": "18", + "style_id": "18B", + "category_description": "This category contains modern American ales of average strength and light color that are moderately malty to moderately bitter.", + "overall_impression": "An average-strength, hop-forward, pale American craft beer 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.", + "aroma": "Moderate to moderately-high hop aroma from American or New World hop varieties with a wide range of possible characteristics, including citrus, floral, pine, resin, spice, tropical fruit, stone fruit, berry, or melon. None of these specific characteristics are required, but a hoppy aroma should be apparent. Low to moderate neutral to grainy maltiness supports the hop presentation, and can show low amounts of specialty malt character (e.g., bread, toast, biscuit, caramel). Fruity esters optional, up to moderate in strength. Fresh dry-hop aroma optional.", + "appearance": "Pale golden to amber. Moderately large white to off-white head with good retention. Generally quite clear.", + "flavor": "Hop and malt character similar to aroma (same intensities and descriptors apply).Caramel flavors are often absent or fairly restrained, but are acceptable as long as they don’t clash with the hops.Moderate to high bitterness. Clean fermentation profile. Fruity yeast esters can be moderate to none, although many hop varieties are quite fruity.Medium to dry finish.The balance is typically towards the late hops and bitterness; the malt presence should be supportive, not distracting. Hop flavor and bitterness often linger into the finish, but the aftertaste should generally be clean and not harsh. Fresh dry-hop flavor optional.", + "mouthfeel": "Medium-light to medium body. Moderate to high carbonation. Overall smooth finish without astringency or harshness.", + "comments": "Modern American versions are often just lower gravity IPAs. Traditionally was a style that allowed for experimentation with hop varieties and usage methods, which can now often be found as international adaptations in countries with an emerging craft beer market. Judges should allow for characteristics of modern American or New World hops as they are developed and released.", + "history": "A modern American craft beer era adaptation of English pale ale, reflecting indigenous ingredients. Sierra Nevada Pale Ale was first made in 1980 and helped popularize the style. Prior to the explosion in popularity of IPAs, this style was the most well-known and popular of American craft beers.", + "style_comparison": "Typically lighter in color, cleaner in fermentation profile, and having fewer 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. Maltier, more balanced and drinkable, and less intensely hop-focused and bitter than session-strength American IPAs (aka Session IPAs). More bitter and hoppy than a Blonde Ale.", + "tags": "standard-strength, pale-color, top-fermented, north-america, craft-style, pale-ale-family, bitter, hoppy", + "original_gravity": { + "minimum": { + "unit": "sg", + "value": 1.045 + }, + "maximum": { + "unit": "sg", + "value": 1.06 + } + }, + "international_bitterness_units": { + "minimum": { + "unit": "IBUs", + "value": 30 + }, + "maximum": { + "unit": "IBUs", + "value": 50 + } + }, + "final_gravity": { + "minimum": { + "unit": "sg", + "value": 1.01 + }, + "maximum": { + "unit": "sg", + "value": 1.015 + } + }, + "alcohol_by_volume": { + "minimum": { + "unit": "%", + "value": 4.5 + }, + "maximum": { + "unit": "%", + "value": 6.2 + } + }, + "color": { + "minimum": { + "unit": "SRM", + "value": 5 + }, + "maximum": { + "unit": "SRM", + "value": 10 + } + }, + "ingredients": "Neutralpale malt. American or New World hops. Neutral to lightly fruity American or English ale yeast. Small amounts of various specialty malts.", + "examples": "Deschutes Mirror Pond Pale Ale, Half Acre Daisy Cutter Pale Ale, Great Lakes Burning River, La Cumbre Acclimated APA, Sierra Nevada Pale Ale, Stone Pale Ale 2.0", + "style_guide": "BJCP2021", + "type": "beer" + }, + { + "name": "American Amber Ale", + "category": "Amber and Brown American Beer", + "category_id": "19", + "style_id": "19A", + "category_description": "This category contains modern American amber and brown top-fermented ales and warm-fermented lagers of standard strength that can be balanced to bitter.", + "overall_impression": "An amber, hoppy, moderate-strength American craft beer with a malty caramel 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.", + "aroma": "Low to moderate hop aroma reflective of American or New World hop varieties (citrus, floral, pine, resin, spice, 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, that can either support, balance, or sometimes mask the hop presentation. Esters vary from moderate to none.", + "appearance": "Deep amber to coppery-brown in color, sometimes with a reddish hue. Moderately large off-white head with good retention. Generally quite clear.", + "flavor": "Moderate to high hop flavor with similar characteristics as the aroma. Malt flavors are moderate to strong, and usually show an initial malty sweetness followed by a moderate caramel flavorand sometimes toasty or biscuity malt flavors in lesser amounts. Dark or roasted malt flavors absent. Moderate to moderately-high bitterness. Balance can vary from somewhat malty to somewhat bitter. Fruity esters can be moderate to none. Caramel sweetness, hop flavor, and bitterness can linger somewhat into the medium to full yet dry finish.", + "mouthfeel": "Medium to medium-full body. Medium to high carbonation. Overall smooth finish without astringency. Stronger versions may have a slight alcohol warmth.", + "comments": "Can overlap in color with darker American pale ales, but with a different malt flavor and balance. A range of balance exists in this style, from balanced and malty to more aggressively hopped.", + "history": "A modern American craft beer style developed as a variation from American Pale Ales. Mendocino Red Tail Ale was first made in 1983, and was known regionally as a Red Ale. This served as the progenitor of Double Reds (American Strong Ale), Red IPAs, and other hoppy, caramelly beers.", + "style_comparison": "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. Less chocolate and dark caramel than an American Brown Ale.", + "tags": "standard-strength, amber-color, top-fermented, north-america, craft-style, amber-ale-family, balanced, hoppy", + "original_gravity": { + "minimum": { + "unit": "sg", + "value": 1.045 + }, + "maximum": { + "unit": "sg", + "value": 1.06 + } + }, + "international_bitterness_units": { + "minimum": { + "unit": "IBUs", + "value": 25 + }, + "maximum": { + "unit": "IBUs", + "value": 40 + } + }, + "final_gravity": { + "minimum": { + "unit": "sg", + "value": 1.01 + }, + "maximum": { + "unit": "sg", + "value": 1.015 + } + }, + "alcohol_by_volume": { + "minimum": { + "unit": "%", + "value": 4.5 + }, + "maximum": { + "unit": "%", + "value": 6.2 + } + }, + "color": { + "minimum": { + "unit": "SRM", + "value": 10 + }, + "maximum": { + "unit": "SRM", + "value": 17 + } + }, + "ingredients": "Neutral pale ale malt. Medium to dark crystal malts. American or New World hops, often with citrusy flavors, are common but others may also be used. Neutral to lightly estery yeast.", + "examples": "Anderson Valley Boont Amber Ale, Bell’s Amber Ale, Full Sail Amber, North Coast Red Seal Ale, Saint Arnold Amber Ale, Tröegs Hopback Amber Ale", + "style_guide": "BJCP2021", + "type": "beer" + }, + { + "name": "California Common", + "category": "Amber and Brown American Beer", + "category_id": "19", + "style_id": "19B", + "category_description": "This category contains modern American amber and brown top-fermented ales and warm-fermented lagers of standard strength that can be balanced to bitter.", + "overall_impression": "A toasty and caramelly, fairly bitter, standard-strength beer with an interesting fruitiness and rustic, woody hop character. Smooth and well carbonated.", + "aroma": "Moderate to high herbal, resinous, floral, or minty hops. Light fruitiness acceptable. Low to moderate caramel or toasty malt supports the hops.", + "appearance": "Medium amber to light copper color. Generally clear. Moderate off-white head with good retention.", + "flavor": "Moderately malty with a pronounced hop bitterness. The malt character usually has toast (not roast) and caramel flavors. Low to moderately high hop flavor, usually showing rustic, traditional American hop qualities (often herbal, resinous, floral, 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.", + "mouthfeel": "Medium-bodied. Medium to medium-high carbonation.", + "comments": "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.", + "history": "American West Coast original, brewed originally as Steam Beer during the Gold Rush era. Large shallow open fermenters (coolships) were used to compensate for the lack of refrigeration and to take advantage of the cool temperatures in the San Francisco Bay area. Modern versions are based on Anchor Brewing re-launching the style in the 1970s.", + "style_comparison": "Superficially similar to an American Amber Ale, but with specific choices for malt and hopping – the hop flavor and aroma is traditional (not modern) American hops, malt flavors are toastier, the hopping is always assertive, and a warm-fermented lager yeast is used. Less attenuated, less carbonated and less fruity than Australian Sparkling ale.", + "tags": "standard-strength, amber-color, bottom-fermented, north-america, traditional-style, amber-lager-family, bitter, hoppy", + "original_gravity": { + "minimum": { + "unit": "sg", + "value": 1.048 + }, + "maximum": { + "unit": "sg", + "value": 1.054 + } + }, + "international_bitterness_units": { + "minimum": { + "unit": "IBUs", + "value": 30 + }, + "maximum": { + "unit": "IBUs", + "value": 45 + } + }, + "final_gravity": { + "minimum": { + "unit": "sg", + "value": 1.011 + }, + "maximum": { + "unit": "sg", + "value": 1.014 + } + }, + "alcohol_by_volume": { + "minimum": { + "unit": "%", + "value": 4.5 + }, + "maximum": { + "unit": "%", + "value": 5.5 + } + }, + "color": { + "minimum": { + "unit": "SRM", + "value": 9 + }, + "maximum": { + "unit": "SRM", + "value": 14 + } + }, + "ingredients": "Pale ale malt, non-citrusy hops (often Northern Brewer), small amounts of toasted malt 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.", + "examples": "Anchor Steam, Steamworks Steam Engine Lager", + "style_guide": "BJCP2021", + "type": "beer" + }, + { + "name": "American Brown Ale", + "category": "Amber and Brown American Beer", + "category_id": "19", + "style_id": "19C", + "category_description": "This category contains modern American amber and brown top-fermented ales and warm-fermented lagers of standard strength that can be balanced to bitter.", + "overall_impression": "A malty but hoppy standard-strength American ale frequently with chocolate and caramel flavors. The hop flavor and aroma complement and enhance the malt rather than clashing with it.", + "aroma": "Moderate malty-sweet to malty-rich aroma with chocolate, caramel, nutty, or toasty qualities. Hop aroma is typically low to moderate, of almost any type that complements the malt. Some interpretations of the style may optionally feature a stronger hop aroma, an American or New World hop character (citrusy, fruity, tropical, etc.), or a dry-hopped aroma. 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.", + "appearance": "Light to very dark brown color. Clear. Low to moderate off-white to light tan head.", + "flavor": "Medium to moderately-high malty-sweet or malty-rich flavor with chocolate, caramel, nutty, or toasty malt complexity, with medium to medium-high bitterness. Medium to medium-dry finish with an aftertaste of both malt and hops. Light to moderate hop flavor, sometimes citrusy, fruity, or tropical, although any hop flavor that complements the malt is acceptable. Very low to moderate fruity esters. The malt and hops are generally equal in intensity, but the balance can vary in either direction. Should not have a roasted character suggestive of a Porter or Stout.", + "mouthfeel": "Medium to medium-full body. More bitter versions may have a dry, resiny impression. Moderate to moderately-high carbonation. Stronger versions may be lightly warming.", + "comments": "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 as 21BSpecialty IPA", + "notes": "Brown IPA.", + "history": "An American style from the early modern craft beer era. Derived from English Brown Ales, but with more hops. Pete’s Wicked Ale (1986) defined the style, which was first judged at the Great American Beer Festival in 1992.", + "style_comparison": "More chocolate and caramel 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 or New World hop character.", + "tags": "standard-strength, dark-color, top-fermented, north-america, craft-style, brown-ale-family, balanced, hoppy", + "original_gravity": { + "minimum": { + "unit": "sg", + "value": 1.045 + }, + "maximum": { + "unit": "sg", + "value": 1.06 + } + }, + "international_bitterness_units": { + "minimum": { + "unit": "IBUs", + "value": 20 + }, + "maximum": { + "unit": "IBUs", + "value": 30 + } + }, + "final_gravity": { + "minimum": { + "unit": "sg", + "value": 1.01 + }, + "maximum": { + "unit": "sg", + "value": 1.016 + } + }, + "alcohol_by_volume": { + "minimum": { + "unit": "%", + "value": 4.3 + }, + "maximum": { + "unit": "%", + "value": 6.2 + } + }, + "color": { + "minimum": { + "unit": "SRM", + "value": 18 + }, + "maximum": { + "unit": "SRM", + "value": 35 + } + }, + "ingredients": "Pale malt, plus crystal and darker malts (typically chocolate). American hops are typical, but continental or New World hops can also be used.", + "examples": "Avery Ellie’s Brown Ale, Big Sky Moose Drool Brown Ale, Brooklyn Brown Ale, Bell’s Best Brown, Smuttynose Old Brown Dog Ale, Telluride Face Down Brown", + "style_guide": "BJCP2021", + "type": "beer" + }, + { + "name": "American Porter", + "category": "American Porter and Stout", + "category_id": "20", + "style_id": "20A", + "category_description": "These beers all evolved from their English namesakes to be wholly transformed by American craft brewers. Generally, these styles are bigger, stronger, more roast-forward, and more hop-centric than their traditional Anglo cousins. These styles are grouped together due to a similar shared history and flavor profile.", + "overall_impression": "A malty, bitter, and often somewhat hoppydark beer with a balanced,roasted, and frequently chocolatey character.", + "aroma": "Medium-light to medium-strong roast aroma, often with a chocolate, light coffee,or lightly burnt character, sometimes with a background caramel or toffee sweetness, or a malty richness. The resiny, earthy, or floral hop character can vary from low to high. Moderate fruity esters optional. Should not seem sharp, acrid, or acidic. The malt-hop balance can vary, but it should always have a roasted malt aroma.", + "appearance": "Medium brown to very dark brown, often with ruby- or garnet-like highlights. Can approach black in color. Clear, if not opaque. Full, tan-colored head with moderately good head retention.", + "flavor": "Moderately strong roasted flavor, often with a chocolate and lightly burnt character, sometimes with a sweet caramel or malty richness in support. Medium to high bitterness, and a dry to medium-sweet finish. Dark malts may sharpen this impression, but should not add an acrid, burnt, or harsh flavor. Low to high resiny, earthy, or floral hop flavor, which should not clash with the dark malt. Dry-hopped versions may have a fresh hop or resiny flavor. Moderate fruity esters optional. Should not have an acidic bite.", + "mouthfeel": "Medium to medium-full body. Moderately low to moderately high carbonation. Stronger versions may have a slight alcohol warmth. May have a slight dark malt astringency, but this character should not be strong.", + "comments": "Sometimes called Robust Porter, becoming increasingly hard to find. A rather broad style open to interpretation by the brewer. Dark malt intensity and flavor can vary significantly. May or may not have a strong hop character, or significant fermentation byproducts; thus may seem to have an “American” or “British” character.", + "history": "A stronger, more aggressive version of earlier Pre-Prohibition Porters or English Porters, first brewed in the modern craft beer era (introduced in 1974). This style describes the modern craft version; see Historical Beer", + "notes": "Pre-Prohibition Porter for the older US version.", + "style_comparison": "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.", + "tags": "standard-strength, dark-color, top-fermented, north-america, craft-style, porter-family, bitter, roasty, hoppy", + "original_gravity": { + "minimum": { + "unit": "sg", + "value": 1.05 + }, + "maximum": { + "unit": "sg", + "value": 1.07 + } + }, + "international_bitterness_units": { + "minimum": { + "unit": "IBUs", + "value": 25 + }, + "maximum": { + "unit": "IBUs", + "value": 50 + } + }, + "final_gravity": { + "minimum": { + "unit": "sg", + "value": 1.012 + }, + "maximum": { + "unit": "sg", + "value": 1.018 + } + }, + "alcohol_by_volume": { + "minimum": { + "unit": "%", + "value": 4.8 + }, + "maximum": { + "unit": "%", + "value": 6.5 + } + }, + "color": { + "minimum": { + "unit": "SRM", + "value": 22 + }, + "maximum": { + "unit": "SRM", + "value": 40 + } + }, + "ingredients": "Pale base malt, frequently crystal malt. Dark malts, often black malt or chocolate malt. American hops typically used for bittering, but US or UK finishing hops can be used. Ale yeast can either be clean US versions or characterful English varieties.", + "examples": "Anchor Porter, Bell’s Porter, Deschutes Black Butte Porter, Great Lakes Edmund Fitzgerald Porter, Sierra Nevada Porter, Smuttynose Robust Porter", + "style_guide": "BJCP2021", + "type": "beer" + }, + { + "name": "American Stout", + "category": "American Porter and Stout", + "category_id": "20", + "style_id": "20B", + "category_description": "These beers all evolved from their English namesakes to be wholly transformed by American craft brewers. Generally, these styles are bigger, stronger, more roast-forward, and more hop-centric than their traditional Anglo cousins. These styles are grouped together due to a similar shared history and flavor profile.", + "overall_impression": "A fairly strong, highly roasted, bitter, hoppy dark stout. The body and dark flavors typical of stouts with a more aggressive American hop character and bitterness.", + "aroma": "Moderate to strong roast aroma, often with 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 esters optional. Light alcohol optional. Should not seem sharp, acrid, or acidic.", + "appearance": "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.", + "flavor": "Moderate to very high roasted flavors, often tasting of coffee, dark or bittersweet chocolate, orroasted coffee beans. May taste 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. Medium to dry finish, occasionally with a lightly burnt quality. Low esters optional. Light but smooth alcohol flavor optional.", + "mouthfeel": "Medium to full body. Can be somewhat creamy. 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.", + "comments": "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). Becoming increasingly hard to find.", + "history": "A modern craft beer and homebrew style that applied a more aggressive American hopping regime to a strong traditional English or Irish Stout. The homebrew version was once known as West Coast Stout, a common naming scheme for a more highly-hopped beer.", + "style_comparison": "Like a hoppy, bitter, strongly roasted Irish Extra Stout. Much more roast and body than a Black IPA. Bigger, stronger versions belong in the Imperial Stout style. Stronger and more assertive, particularly in the dark malt or grain additions and hop character, than American Porter.", + "tags": "high-strength, dark-color, top-fermented, north-america, craft-style, stout-family, bitter, roasty, hoppy", + "original_gravity": { + "minimum": { + "unit": "sg", + "value": 1.05 + }, + "maximum": { + "unit": "sg", + "value": 1.075 + } + }, + "international_bitterness_units": { + "minimum": { + "unit": "IBUs", + "value": 35 + }, + "maximum": { + "unit": "IBUs", + "value": 75 + } + }, + "final_gravity": { + "minimum": { + "unit": "sg", + "value": 1.01 + }, + "maximum": { + "unit": "sg", + "value": 1.022 + } + }, + "alcohol_by_volume": { + "minimum": { + "unit": "%", + "value": 5 + }, + "maximum": { + "unit": "%", + "value": 7 + } + }, + "color": { + "minimum": { + "unit": "SRM", + "value": 30 + }, + "maximum": { + "unit": "SRM", + "value": 40 + } + }, + "ingredients": "Common American base malts, yeast, and hops. Varied use of dark and roasted malts, as well as caramel-type malts. Adjuncts or additives may be present in low quantities to add complexity.", + "examples": "Avery Out of Bounds Stout, Bell’s Kalamazoo Stout, Deschutes Obsidian Stout, Sierra Nevada Stout, Trillium Secret Stairs", + "style_guide": "BJCP2021", + "type": "beer" + }, + { + "name": "Imperial Stout", + "category": "American Porter and Stout", + "category_id": "20", + "style_id": "20C", + "category_description": "These beers all evolved from their English namesakes to be wholly transformed by American craft brewers. Generally, these styles are bigger, stronger, more roast-forward, and more hop-centric than their traditional Anglo cousins. These styles are grouped together due to a similar shared history and flavor profile.", + "notes": "Traditionally an English style, but it is currently much more popular and widely available in America and internationally, where it is a craft beer favorite, not a historical curiosity.", + "overall_impression": "An intensely-flavored, very strong, very dark stout with a broad range of interpretations. Roasty-burnt malt with a depth of 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 – sometimes only accomplished with age.", + "aroma": "Rich, deep, complex, and often quite intense, with a pleasant blend of roast, fruit, hops, and alcohol. Light to moderately strong roast can have a coffee, bittersweet or dark chocolate, cocoa, black licorice, tar, or slightly burnt grain quality, sometimes with a light caramel sweetness or toasty maltiness. Low to moderately strong esters often perceived as dark or dried fruits like plums, prunes, figs, black currants, or raisins. Very low to fairly aggressive hops, often English or American in character. Alcohol flavor optional, but should not be sharp, hot, or solventy. The balance between these main four components can vary greatly; not all need to be noticeable, but those present should have a smooth interplay. Age can add another dimension, including a vinous or port-like impression, but not sourness. Age can decrease aroma intensity.", + "appearance": "Color ranges 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 as legs.", + "flavor": "Like the aroma, a complex mix of roast, fruit, hops, and alcohol (same descriptors apply). The flavors can be quite intense, often greater than in the aroma, but the same warning about the balance varying greatly still applies. Medium to aggressively high bitterness. The maltiness balances and supports the other flavors, and may have qualities of bread, toast, or caramel. The palate and finish can be fairly dry to moderately sweet, an impression that often changes with age. Should not by syrupy or cloying. Aftertaste of roast, bitterness, and warmth. Same age effects as in the aroma apply.", + "mouthfeel": "Full to very full-bodied and chewy, with a velvety, luscious texture. The body and texture may decline with age. Gentle, smooth warmth should be present and noticeable, but as a background character. Low to moderate carbonation.", + "comments": "Sometimes known as Russian Imperial Stout or RIS. Varying interpretations exist with American versions having greater bitterness, and more roasted character and late hops, while English varieties often reflect a more complex specialty malt character with a more forward ester profile. Not all Imperial Stouts have a clearly ‘English’ or ‘American’ character; anything in betweenis allowable as well, which is why it is counter-productive to define strict sub-types. 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.", + "history": "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 in England as a revival export and in the United States as anadaptation by extending the style with American characteristics.", + "style_comparison": "Darker and more roasty than Barleywines, but with similar alcohol. More complex, with a broader range of possible flavors, than lower-gravity stouts.", + "tags": "very-high-strength, dark-color, top-fermented, british-isles, north-america, traditional-style, craft-style, stout-family, malty, bitter, roasty", + "original_gravity": { + "minimum": { + "unit": "sg", + "value": 1.075 + }, + "maximum": { + "unit": "sg", + "value": 1.115 + } + }, + "international_bitterness_units": { + "minimum": { + "unit": "IBUs", + "value": 50 + }, + "maximum": { + "unit": "IBUs", + "value": 90 + } + }, + "final_gravity": { + "minimum": { + "unit": "sg", + "value": 1.018 + }, + "maximum": { + "unit": "sg", + "value": 1.03 + } + }, + "alcohol_by_volume": { + "minimum": { + "unit": "%", + "value": 8 + }, + "maximum": { + "unit": "%", + "value": 12 + } + }, + "color": { + "minimum": { + "unit": "SRM", + "value": 30 + }, + "maximum": { + "unit": "SRM", + "value": 40 + } + }, + "ingredients": "Pale malt with significant roasted malts or grain. Flaked adjuncts common. American or English ale yeast and hops are typical. Ages very well.Increasingly used as the base beer for many specialty styles.", + "examples": "American –Bell’s Expedition Stout, Great Divide Yeti Imperial Stout, North Coast Old Rasputin Imperial Stout, Oskar Blues Ten Fidy, Sierra Nevada Narwhal Imperial Stout; English – 2SP Brewing Co The Russian, Courage Imperial Russian Stout, Le Coq Imperial Extra Double Stout, Samuel Smith Imperial Stout, Thornbridge Saint Petersburg", + "style_guide": "BJCP2021", + "type": "beer" + }, + { + "name": "American IPA", + "category": "IPA", + "category_id": "21", + "style_id": "21A", + "category_description": "The IPA category is for modern American IPAs and their derivatives. This does not imply that English IPAs aren’t proper IPAs or that there isn’t a relationship between them. This is simply a method of grouping similar styles for competition purposes. English IPAs are grouped with other English-derived beers, and the stronger Double IPA is grouped with stronger American beers. The term “IPA” is intentionally not spelled out as “India Pale Ale” since none of these beers historically went to India, and many aren’t pale. However, the term IPA has come to be a balance-defined style in modern craft beer.", + "overall_impression": "A decidedly hoppy and bitter, moderately strong,pale American ale. 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.", + "aroma": "A prominent to intense hop aroma often featuring American or New World hop characteristics, such as citrus, floral, pine, resin, spice, tropical fruit, stone fruit, berry, or melon. Low to medium-low clean, grainy maltiness supports the hop presentation. Generally clean fermentation profile, but light fruitiness acceptable. Restrained alcohol optional.", + "appearance": "Color ranging from medium gold to light reddish-amber. Clear, butlight haze allowable. Medium-sized, white to off-white head with good persistence.", + "flavor": "Medium to very high hop flavor (same descriptors as aroma). Low to medium-low clean and grainy maltiness, possibly with light caramel and toast flavors. Medium-high to very high bitterness.Dry to medium-dry finish. Hoppy, bitter aftertaste with supportive malt. Low esters optional. Background clean alcohol flavor optional.", + "mouthfeel": "Medium-light to medium body, with a smooth texture. Medium to medium-high carbonation. No harshness. Very light, smooth warmth optional.", + "comments": "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 21B Specialty IPA style. An India Pale Lager (IPL) can be entered as an American IPA if it has a similar character, otherwise 34B Mixed-Style Beer. Oak is inappropriate in this style; if noticeably oaked, enter in 33A Wood-Aged Beer. Dry, sharply bitter, clear examples are sometimes known as West Coast IPA, which is really just a type of American IPA.", + "history": "The first modern American craft beer adaptation of this traditional English style is generally believed to be Anchor Liberty Ale, first brewed in 1975 and using whole Cascade hops; the style has evolved 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.", + "style_comparison": "Stronger and more highly hopped than American Pale Ale. Compared to English IPA, has less caramel, bread, and toast; often more American or New World hops; fewer yeast-derived esters; less body and often a more hoppy balance; and is slightly stronger than most examples. Less alcohol than a Double IPA, but with a similar balance.", + "tags": "high-strength, pale-color, top-fermented, north-america, craft-style, ipa-family, bitter, hoppy", + "original_gravity": { + "minimum": { + "unit": "sg", + "value": 1.056 + }, + "maximum": { + "unit": "sg", + "value": 1.07 + } + }, + "international_bitterness_units": { + "minimum": { + "unit": "IBUs", + "value": 40 + }, + "maximum": { + "unit": "IBUs", + "value": 70 + } + }, + "final_gravity": { + "minimum": { + "unit": "sg", + "value": 1.008 + }, + "maximum": { + "unit": "sg", + "value": 1.014 + } + }, + "alcohol_by_volume": { + "minimum": { + "unit": "%", + "value": 5.5 + }, + "maximum": { + "unit": "%", + "value": 7.5 + } + }, + "color": { + "minimum": { + "unit": "SRM", + "value": 6 + }, + "maximum": { + "unit": "SRM", + "value": 14 + } + }, + "ingredients": "Pale base malt. American or English yeast with a clean or slightly fruity profile. Generally all-malt, but sugar additions are acceptable. Restrained use of crystal malts.Often uses American or New World hops but any arevarieties are acceptable; new hop varieties continue to be released and may be used even if they do not have the sensory profiles listed as examples.", + "examples": "Bell’s Two-Hearted Ale, Cigar City Jai Alai, Fat Heads Head Hunter IPA, Firestone Walker Union Jack, Maine Lunch, Russian River Blind Pig IPA", + "style_guide": "BJCP2021", + "type": "beer" + }, + { + "name": "Specialty IPA", + "category": "IPA", + "category_id": "21", + "style_id": "21B", + "category_description": "The IPA category is for modern American IPAs and their derivatives. This does not imply that English IPAs aren’t proper IPAs or that there isn’t a relationship between them. This is simply a method of grouping similar styles for competition purposes. English IPAs are grouped with other English-derived beers, and the stronger Double IPA is grouped with stronger American beers. The term “IPA” is intentionally not spelled out as “India Pale Ale” since none of these beers historically went to India, and many aren’t pale. However, the term IPA has come to be a balance-defined style in modern craft beer.", + "notes": "Specialty IPAis a competition entry category, not a distinct style. Beers entered here 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 rewriting 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.The 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.The Specialty IPA category is not intended for Classic-style IPAs with added ingredients (such as fruit, spice, wood, smoke, grains, or sugars) – these should be entered in the appropriate Specialty-Type beer category (Fruit Beer, SHV Beer, etc.). The Specialty IPA styles are considered Classic Styles for entering in Specialty-Type category purposes. Classic-style IPAs with unique or special hops should still be entered in the appropriate Classic-style IPA style.", + "overall_impression": "A beer with the dryness, hop-forward balance, and flavor characteristics of an American IPA, but darker in color. Darker malts add a gentle and supportive flavor, not a strongly roasted or burnt character.", + "aroma": "Moderate to high hop aroma, often with a stone fruit, tropical, citrusy, resinous, pine, berry, or melon character. Very low to moderate malt, possibly with light chocolate, coffee, or toast notes, as well as a background caramel sweetness. Clean fermentation profile, but light esters acceptable.", + "appearance": "Dark brown to black color. Clear, if not opaque. Light haze allowable, but should not be murky. Light tan to tan head, moderate size, persistent.", + "flavor": "Medium-low to high hop flavor, same descriptors as aroma. Low to medium malt flavor, with restrained chocolate or coffee notes, but not burnt or ashy. The roasted notes should not clash with the hops. Light caramel or toffee optional. Medium-high to very high bitterness. Dry to slightly off-dry finish, with a bitter but not harsh aftertaste, often with a light roast flavor that can contribute to the dry impression. Low to moderate esters optional. Background alcohol flavor optional.", + "mouthfeel": "Smooth.Medium-light to medium body. Medium carbonation. Light creaminess optional. Light warmth optional.", + "comments": "Most examples are standard strength. Strong examples can sometimes seem like big, hoppy porters if made too extreme, which hurts their drinkability.", + "entry_instructions": "Entrant must specify a strength (session, standard, double); if no strength is specified, standard will be assumed. Entrant must specify specific type of Specialty IPA from the list of Currently Defined Typesidentified in the Style Guidelines, or as amended by Provisional Styles on the BJCP website; OR the entrant must describe the type of Specialty IPA and its key characteristics in comment form so judges will know what to expect. Entrants may specify specific hop varieties used, if entrants feel that judges may not recognize the varietal characteristics of newer hops. Entrants may specify a combination of defined IPA types (e.g., Black Rye IPA) without providing additional descriptions.", + "currently_defined_types": "Belgian IPA, Black IPA, Brown IPA, Red IPA, Rye IPA, White IPA, Brut IPA", + "strength_classifications": "Session – ABV: 3.0 – 5.0%Standard – ABV: 5.0 – 7.5%Double – ABV: 7.5 – 10.0%Specialty IPA: Belgian IPA", + "history": "An American IPA variantfirst 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, and was a popular fad in the early 2010s before fading into obscurity in the US.", + "style_comparison": "Balance and overall impression of an American or Double IPA with restrained roast similar to the type found in Schwarzbier. Not as rich and roasty as American Stout and Porter, and with less body and increased smoothness and drinkability.", + "tags": "high-strength, dark-color, top-fermented, north-america, craft-style, ipa-family, specialty-family, bitter, hoppy", + "original_gravity": { + "minimum": { + "unit": "sg", + "value": 1.05 + }, + "maximum": { + "unit": "sg", + "value": 1.085 + } + }, + "international_bitterness_units": { + "minimum": { + "unit": "IBUs", + "value": 50 + }, + "maximum": { + "unit": "IBUs", + "value": 90 + } + }, + "final_gravity": { + "minimum": { + "unit": "sg", + "value": 1.01 + }, + "maximum": { + "unit": "sg", + "value": 1.018 + } + }, + "alcohol_by_volume": { + "minimum": { + "unit": "%", + "value": 5.5 + }, + "maximum": { + "unit": "%", + "value": 9 + } + }, + "color": { + "minimum": { + "unit": "SRM", + "value": 25 + }, + "maximum": { + "unit": "SRM", + "value": 40 + } + }, + "ingredients": "Debittered roast malts. Any American or New World hop character is acceptable; new hop varieties continue to be released and should not constrain this style to the example hop characteristics listed.", + "examples": "21st Amendment Back in Black, Duck-Rabbit Hoppy Bunny ABA, Stone Sublimely Self-Righteous Black IPA", + "style_guide": "BJCP2021", + "type": "beer" + }, + { + "name": "Hazy IPA", + "category": "IPA", + "category_id": "21", + "style_id": "21C", + "category_description": "The IPA category is for modern American IPAs and their derivatives. This does not imply that English IPAs aren’t proper IPAs or that there isn’t a relationship between them. This is simply a method of grouping similar styles for competition purposes. English IPAs are grouped with other English-derived beers, and the stronger Double IPA is grouped with stronger American beers. The term “IPA” is intentionally not spelled out as “India Pale Ale” since none of these beers historically went to India, and many aren’t pale. However, the term IPA has come to be a balance-defined style in modern craft beer.", + "overall_impression": "An American IPA with intense fruit flavors and aromas, a soft body, smooth mouthfeel, and often opaque with substantial haze. Less perceived bitterness than traditional IPAs but always massively hop-forward.", + "aroma": "Intense hop aroma, with stone fruit, tropical fruit, citrus, or other fruity qualities; not grassy or herbal. Clean, neutral, grainy,or lightly bready malt in the background; no caramel or toast. Absence of any malt character is a fault. Neutral to fruity fermentation character. Esters from yeast and hops should not clash. A creamy, buttery, or acidic aroma is inappropriate. Light alcohol aroma optional.", + "appearance": "Color ranging from straw to very light amber, sometimes with an orange hue. Hazy, often opaque, clarity; should not be cloudy or murky. The opacity can add a ‘shine’ to the beer and make the color seem darker. Any visible floating hop matter, yeast clumps, or other particulates is a fault. Medium to rocky, meringue-like white head with high to very high retention.", + "flavor": "High to very high fruity hop flavor, same descriptors as aroma. Low to medium malt flavor, same descriptors as aroma. Low to medium-high perceived bitterness, often masked by the fuller body and soft, off-dry to medium finish. The hop character in the aftertaste should not be sharp or harsh. Neutral to fruity fermentation profile, supportive of the hops. Should not be sweet, although high ester levels and lower bitterness may sometimes give that impression. Background alcohol flavor optional.", + "mouthfeel": "Medium to medium-full body. Medium carbonation. Smooth. No harshness. Lightwarmth optional.The beer should not have a creamy or viscous mouthfeel, an acidic twang, or a raw starch texture.", + "comments": "Also known as New England IPA or NEIPA. An emphasis on late hopping, especially dry-hopping, with hops with tropical fruit qualities lends the ‘juicy’ character for which this style is known.Heavy examples suggestive of milkshakes, creamsicles, or fruit smoothies are outside this style; IPAs should always be drinkable. Haziness comes from dry-hopping, not suspended yeast, starch haze, or other techniques; a hazy shine is desirable, not a cloudy, murky mess.", + "history": "A modern craft beer style originating in the New England region of the United States as an American IPA variant. Alchemist Heady Topper is believed to be the original inspiration as the style grew in popularity during the 2010s. The style continues to evolve, including a trend towards lower bitterness and using the style as the base for other additions.", + "style_comparison": "Has a fuller, softer mouthfeel, a more fruit-forward late hop expression, a more restrained perceived bitterness balance, and a hazier appearance than American IPA. Many modern American IPAs are fruity and somewhat hazy; examples with a dry, crisp finish, at most medium body, and high perceived bitternessshould be entered as 21A American IPA. Noticeable additions of fruit, lactose, vanilla, etc. to increase the fruity, smooth character should be entered in a specialty category defined by the additives (e.g., 29A Fruit Beer, 29C Specialty Fruit Beer, 30D Specialty Spice Beer).", + "tags": "high-strength, pale-color, top-fermented, north-america, craft-style, ipa-family, bitter, hoppy", + "original_gravity": { + "minimum": { + "unit": "sg", + "value": 1.06 + }, + "maximum": { + "unit": "sg", + "value": 1.085 + } + }, + "international_bitterness_units": { + "minimum": { + "unit": "IBUs", + "value": 25 + }, + "maximum": { + "unit": "IBUs", + "value": 60 + } + }, + "final_gravity": { + "minimum": { + "unit": "sg", + "value": 1.01 + }, + "maximum": { + "unit": "sg", + "value": 1.015 + } + }, + "alcohol_by_volume": { + "minimum": { + "unit": "%", + "value": 6 + }, + "maximum": { + "unit": "%", + "value": 9 + } + }, + "color": { + "minimum": { + "unit": "SRM", + "value": 3 + }, + "maximum": { + "unit": "SRM", + "value": 7 + } + }, + "ingredients": "Grist like an American IPA, but with more flakedgrains and less caramel or specialty malts. American or New World hops with fruity characteristics. Neutral to estery yeast. Balanced to chloride-rich water. Heavily dry-hopped, partly during active fermentation, using a variety of hopping doses and temperatures to emphasis depth of hop aroma and flavor over bitterness. Biotransformation of hop oils during fermentation adds to the depth and fruit complexity.", + "examples": "Belching Beaver Hazers Gonna Haze, Hill Farmstead Susan, Other Half Green Diamonds Double IPA, Pinthouse Electric Jellyfish, Tree House Julius, Trillium Congress Street, WeldWerks Juicy Bits", + "style_guide": "BJCP2021", + "type": "beer" + }, + { + "name": "Double IPA", + "category": "Strong American Ale", + "category_id": "22", + "style_id": "22A", + "category_description": "This category includes modern American strong ales with a varying balance of malt and hops. The category is defined mostly by higher alcohol strength and a lack of roast.", + "overall_impression": "An intensely hoppy, fairly strong, bitter pale ale without the big, rich, complex maltiness, residual sweetness, and body of an American Barleywine. Strongly hopped, but clean, dry, and lacking harshness. Despite showing its strength, drinkability is an important consideration.", + "aroma": "A prominent to intense hop aroma typically featuringmodern American or New World hop characteristics such as citrus, floral, pine, resin, spice, tropical fruit, stone fruit, berry, or melon. A supportive, clean, neutral to grainy maltiness may be found in the background. Neutral to lightly fruity fermentation profile. Alcohol may be noted, but should not be solventy.", + "appearance": "Gold to light orange-copper color, but most modern versions are fairly pale. Good clarity, although a little haze is acceptable. Moderate-sized, persistent, white to off-white head.", + "flavor": "Strong and complex hop flavor (same descriptors as aroma). Moderately high to very high bitterness, but should not be harsh. Low to medium supportive, clean, soft, unobtrusivemalt character; may have light caramel or toast flavors. Dry to medium-dry finish, not sweet or heavy, with a lingering hoppy, bitter aftertaste. Low to moderate fruitiness optional. A light, clean, smooth alcohol flavor is allowable.", + "mouthfeel": "Medium-light to medium body, with a smooth texture. Medium to medium-high carbonation. No harsh hop-derived astringency. Restrained, smooth alcohol warmth acceptable.", + "comments": "Rarely called Imperial IPA. Many modern versions have multiple dry-hop additions.", + "history": "An American craft beer innovation first developed in the mid-late 1990s as more intense version of American IPA. Became more mainstream and popular throughout the 2000s, and inspired additional IPA creativity. Russian River Pliny the Elder, first brewed in 2000, helped popularize the style.", + "style_comparison": "Bigger than English and American IPAs in alcohol strength, bitterness, and hoppiness. Less malty-rich, less body, drier, and with a greater overall hop balance than American Barleywine.", + "tags": "very-high-strength, pale-color, top-fermented, north-america, craft-style, ipa-family, bitter, hoppy", + "original_gravity": { + "minimum": { + "unit": "sg", + "value": 1.065 + }, + "maximum": { + "unit": "sg", + "value": 1.085 + } + }, + "international_bitterness_units": { + "minimum": { + "unit": "IBUs", + "value": 60 + }, + "maximum": { + "unit": "IBUs", + "value": 100 + } + }, + "final_gravity": { + "minimum": { + "unit": "sg", + "value": 1.008 + }, + "maximum": { + "unit": "sg", + "value": 1.018 + } + }, + "alcohol_by_volume": { + "minimum": { + "unit": "%", + "value": 7.5 + }, + "maximum": { + "unit": "%", + "value": 10 + } + }, + "color": { + "minimum": { + "unit": "SRM", + "value": 6 + }, + "maximum": { + "unit": "SRM", + "value": 14 + } + }, + "ingredients": "Neutral base malt. Sugar adjuncts common. Crystal malts rare. American or New World hops. Neutral or lightly fruity yeast. No oak.", + "examples": "Columbus Brewing Bohdi, Fat Head’s Hop Juju, Port Brewing Hop-15, Russian River Pliny the Elder, Stone Ruination Double IPA 2.0, Wicked Weed Freak of Nature", + "style_guide": "BJCP2021", + "type": "beer" + }, + { + "name": "American Strong Ale", + "category": "Strong American Ale", + "category_id": "22", + "style_id": "22B", + "category_description": "This category includes modern American strong ales with a varying balance of malt and hops. The category is defined mostly by higher alcohol strength and a lack of roast.", + "notes": "A grouping of beers with similar balance and profile rather than a distinct style. A category for a variety of stronger, bitter-and-malty beers that aren’t quite Barleywines.", + "overall_impression": "A malty, bitter, and strong American Ale fitting in the space between American Barleywine, Double IPA, and Red IPA. The malty and hoppy flavors can be quite strong, but are generally in balance.", + "aroma": "Medium to high hop aroma typically featuring modern American or New World hop characteristics such as citrus, floral, pine, resinous, spicy, tropical fruit, stone fruit, berry, or melon. Moderate to bold maltiness supporting the hop profile, with medium to dark caramel common, toasty or bready possible, and background notes of light roast or chocolate allowable. Neutral to moderately fruity fermentation profile. Alcohol may be noted, but should not be solventy.", + "appearance": "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. Legs possible.", + "flavor": "Medium to high malt, with a caramel, toffee, or dark fruit quality. Malt complexity can include additional toasty, bready, or rich flavors in support. Light chocolate or roast allowable, but should not be burnt or sharp. Medium-high to high bitterness. Moderate to high hop flavor, same descriptors as aroma. Low to moderate esters. May have a noticeable alcohol flavor, but should not be sharp. Medium to high malty sweetness on the palate, finishing somewhat dry to somewhat sweet. Should not be syrupy, sweet, or cloying. Bitter to bittersweet aftertaste, with hops, malt, and alcohol noticeable.", + "mouthfeel": "Medium to full body. An alcohol warmth may be present, but should not be excessively hot. Light hop astringency allowable. Medium-low to medium carbonation.", + "comments": "A fairly broad style describing beers labeled in various ways, including modern Double Red 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 stronger versions of other American Ale styles.", + "history": "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 (albeit without the age character).", + "style_comparison": "Generally not as strong and as rich as an American Barleywine. More malt balanced than an American or Double IPA. More American hop intensity than a British Strong Ale. Maltier and fuller-bodied than a Red IPA.", + "tags": "high-strength, amber-color, top-fermented, north-america, craft-style, strong-ale-family, bitter, hoppy", + "original_gravity": { + "minimum": { + "unit": "sg", + "value": 1.062 + }, + "maximum": { + "unit": "sg", + "value": 1.09 + } + }, + "international_bitterness_units": { + "minimum": { + "unit": "IBUs", + "value": 50 + }, + "maximum": { + "unit": "IBUs", + "value": 100 + } + }, + "final_gravity": { + "minimum": { + "unit": "sg", + "value": 1.014 + }, + "maximum": { + "unit": "sg", + "value": 1.024 + } + }, + "alcohol_by_volume": { + "minimum": { + "unit": "%", + "value": 6.3 + }, + "maximum": { + "unit": "%", + "value": 10 + } + }, + "color": { + "minimum": { + "unit": "SRM", + "value": 7 + }, + "maximum": { + "unit": "SRM", + "value": 18 + } + }, + "ingredients": "Pale base malt. Medium to dark crystal malts common. American or New World hops. Neutral or lightly fruity yeast.", + "examples": "Arrogant Bastard Ale, Fat Head’s Bone Head, Great Lakes Nosferatu, Oskar Blues G’Knight, Port Brewing Shark Attack Double Red Ale", + "style_guide": "BJCP2021", + "type": "beer" + }, + { + "name": "American Barleywine", + "category": "Strong American Ale", + "category_id": "22", + "style_id": "22C", + "category_description": "This category includes modern American strong ales with a varying balance of malt and hops. The category is defined mostly by higher alcohol strength and a lack of roast.", + "overall_impression": "A very strong, malty, hoppy, bitter American ale with a rich palate, full mouthfeel, and warming aftertaste, suitable for contemplative sipping.", + "aroma": "Strong malt and hop aroma dominates. Hops are moderate to assertive, showing a range of American, New World, or English characteristics. Citrusy, fruity, or resiny are classic attributes, but others are possible, including those from modern hops. Strong grainy, bready, toasty, light caramel, or neutral malt richness, but typically not with darker caramel, roast, or deep fruit aspects. Low to moderately strong esters and alcohol, lower in the balance than the malt and hops. Intensities fade with age.", + "appearance": "Color ranges from amber to medium copper, rarely up to light brown. Ruby highlights common. Moderately-low to large off-white to light tan head; may have low head retention. Good to brilliant clarity but may have some chill haze. The color may appear to have great depth, as if viewed through a thick glass lens. Legs possible.", + "flavor": "Similar malt and hop flavors as the aroma (same descriptors apply). Moderately strong to aggressive bitterness, tempered by a rich, malty palate. Moderate to high hop flavor. Low to moderate esters. Noticeable alcohol, but not solventy. Moderately low to moderately high malty sweetness on the palate, with a somewhat malty to dry but full finish. Age will often dry out the beer, and smooth out the flavors. The balance is malty, but always bitter.", + "mouthfeel": "Full-bodied and chewy, with a velvety, luscious texture, declining with age. A smooth alcohol warmth should be noticeable, but shouldn’t burn. Carbonation may be low to moderate, depending on age and conditioning.", + "comments": "Sometimes labeled as “Barley Wine” or “Barleywine-style ale”. Recently many US breweries seem to have discontinued their Barleywines, made them barrel-aged, or rebranded them as some form of IPA.", + "history": "Traditionally the strongest ale offered by a brewery, often associated with the winter season and vintage-dated. As with many American craft beer styles, an adaptation of an English style using American ingredients and balance. 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.”", + "style_comparison": "Greater emphasis on hop bitterness, flavor, and aroma than English Barley Wine, often featuring American hop varieties. Typically paler than the darker English Barley Winesand lacking their deeper malt flavors, but darker than the golden English Barley Wines. 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. American Barleywine typically has more residual sweetness than Double IPA, which affects the overall drinkability (sipping vs. drinking).", + "tags": "very-high-strength, amber-color, top-fermented, north-america, craft-style, strong-ale-family, bitter, hoppy", + "original_gravity": { + "minimum": { + "unit": "sg", + "value": 1.08 + }, + "maximum": { + "unit": "sg", + "value": 1.12 + } + }, + "international_bitterness_units": { + "minimum": { + "unit": "IBUs", + "value": 50 + }, + "maximum": { + "unit": "IBUs", + "value": 100 + } + }, + "final_gravity": { + "minimum": { + "unit": "sg", + "value": 1.016 + }, + "maximum": { + "unit": "sg", + "value": 1.03 + } + }, + "alcohol_by_volume": { + "minimum": { + "unit": "%", + "value": 8 + }, + "maximum": { + "unit": "%", + "value": 12 + } + }, + "color": { + "minimum": { + "unit": "SRM", + "value": 9 + }, + "maximum": { + "unit": "SRM", + "value": 18 + } + }, + "ingredients": "Pale malt with some specialty malts. Dark malts used with great restraint. Many varieties of hops can be used, but typically includes American hops. American or English ale yeast.", + "examples": "Anchor Old Foghorn, Bell’s Third Coast Old Ale,East End Gratitude, Hair of the Dog Doggie Claws, Sierra Nevada Bigfoot", + "style_guide": "BJCP2021", + "type": "beer" + }, + { + "name": "Wheatwine", + "category": "Strong American Ale", + "category_id": "22", + "style_id": "22D", + "category_description": "This category includes modern American strong ales with a varying balance of malt and hops. The category is defined mostly by higher alcohol strength and a lack of roast.", + "overall_impression": "A richly textured, high alcohol sipping beer with a significant grainy, bready flavor, and a sleek body. The emphasis is first on the bready, wheaty flavors with malt, hops, fruity yeast, and alcohol complexity.", + "aroma": "Hop aroma is mild and can represent just about any hop variety. Moderate to moderately-strong bready, wheaty malt character, often with additional malt complexity such as honey and caramel. A light, clean, alcohol aroma may be noted. Low to medium fruity notes may be apparent. Very low diacetyl optional. Banana-and-clove Weizen yeast character is inappropriate.", + "appearance": "Color ranging 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 aslegs.", + "flavor": "Moderate to moderately-high bready wheat malt flavor, dominant in the flavor balance over any hop character. Low to moderate toasty, caramel, biscuity, or honey malt notes can add a welcome complexity, but are not required. Low to medium hop flavor, reflecting any variety. Moderate to moderately-high fruitiness, often with a dried-fruit character. Low to moderate bitterness, creating a malty to even balance. Should not be syrupy or under-attenuated.", + "mouthfeel": "Medium-full to full body. Chewy, often with a luscious, velvety texture. Low to moderate carbonation. Light to moderate smooth alcohol warmthoptional.", + "comments": "Much of the color arises from a lengthy boil. Some commercial examples may be stronger than the Vital Statistics.", + "history": "An American craft beer style that was first brewed at the Rubicon Brewing Company in 1988. Usually a winter seasonal, vintage, or one-off release.", + "style_comparison": "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 style, so should not have any Weizen yeast character.", + "tags": "very-high-strength, amber-color, top-fermented, north-america, craft-style, strong-ale-family, wheat-beer-family, balanced, hoppy", + "original_gravity": { + "minimum": { + "unit": "sg", + "value": 1.08 + }, + "maximum": { + "unit": "sg", + "value": 1.12 + } + }, + "international_bitterness_units": { + "minimum": { + "unit": "IBUs", + "value": 30 + }, + "maximum": { + "unit": "IBUs", + "value": 60 + } + }, + "final_gravity": { + "minimum": { + "unit": "sg", + "value": 1.016 + }, + "maximum": { + "unit": "sg", + "value": 1.03 + } + }, + "alcohol_by_volume": { + "minimum": { + "unit": "%", + "value": 8 + }, + "maximum": { + "unit": "%", + "value": 12 + } + }, + "color": { + "minimum": { + "unit": "SRM", + "value": 6 + }, + "maximum": { + "unit": "SRM", + "value": 14 + } + }, + "ingredients": "Typically brewed with a combination of American two-row and American wheat. Style commonly uses 50% or more wheat malt. Restrained use of dark malts. Any variety of hops may be used. May be oak-aged.", + "examples": "The Bruery White Oak, Castelain Winter Ale, Perennial Heart of Gold, Two Brothers Bare Tree", + "style_guide": "BJCP2021", + "type": "beer" + }, + { + "name": "Berliner Weisse", + "category": "European Sour Ale", + "category_id": "23", + "style_id": "23A", + "category_description": "This category contains the traditional sour beer styles of Europe that are still produced, many (but not all) with a wheat component. Most have low bitterness, with the sourness of the beer providing the balance that hop bitterness would otherwise contribute. Some are sweetened or flavored, whether at the brewery or upon consumption.", + "overall_impression": "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. A gentle fruitiness is found in the best examples.", + "aroma": "A moderate to moderately-high sharply sour character is dominant. Can have up to a moderately fruitiness, often lemon, tart apple, peach, or apricot, and a light floral note. No hop aroma. The wheat may be perceived as raw bread dough in fresher versions; combined with the acidity, may suggest sourdough bread.", + "appearance": "Straw in color, can be very pale. Clarity ranges from clear to somewhat hazy. Large, dense, white head with poor retention. Highly effervescent.", + "flavor": "Clean lactic sourness dominates and can be quite strong. A complementary doughy, bready, or grainy wheat flavor is generally noticeable. Hop bitterness is undetectable; sourness provides the balance rather than hops. Never vinegary. Bright yet restrained fruitiness may be detected asapricot-peach,citrus-lemon, or tart apple. Very dry finish. Balance dominated by sourness, but some malt flavor should be present. No hop flavor. No THP.", + "mouthfeel": "Light body, but never thin. Very high carbonation. No sensation of alcohol. Crisp acidity.", + "comments": "Any Brettcharacter is restrained, and is typically expressed as fruity and floralnotes, not funky.Aged examples can show a cider, honey, hay, or gentle wildflower character, and sometimes increased acidity.In Germany, it is classified as a Schankbier denoting a small beer of starting gravity in the range 7-8 °P. Fruited or Spiced versions should be entered as 29A Fruit Beer, as 30A Spice, Herb, or Vegetable Beer, or as 29B Fruit and Spice Beer.", + "history": "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 Germany, but now produced in several other countries.", + "style_comparison": "Compared to Lambic, has a clean lactic sourness with restrained to below sensory threshold Brett. Also lower in alcohol content.Compared to Straight Sour Beer and Catharina Sour, is lower gravity and may contain Brett.", + "tags": "session-strength, pale-color, top-fermented, central-europe, traditional-style, wheat-beer-family, sour", + "original_gravity": { + "minimum": { + "unit": "sg", + "value": 1.028 + }, + "maximum": { + "unit": "sg", + "value": 1.032 + } + }, + "international_bitterness_units": { + "minimum": { + "unit": "IBUs", + "value": 3 + }, + "maximum": { + "unit": "IBUs", + "value": 8 + } + }, + "final_gravity": { + "minimum": { + "unit": "sg", + "value": 1.003 + }, + "maximum": { + "unit": "sg", + "value": 1.006 + } + }, + "alcohol_by_volume": { + "minimum": { + "unit": "%", + "value": 2.8 + }, + "maximum": { + "unit": "%", + "value": 3.8 + } + }, + "color": { + "minimum": { + "unit": "SRM", + "value": 2 + }, + "maximum": { + "unit": "SRM", + "value": 3 + } + }, + "ingredients": "Pilsner malt. Usually wheat malt, often at least half the grist. A symbiotic co-fermentation with top-fermenting yeast and LAB provides the sharp sourness, which may be enhanced by blending of beers of different ages during fermentation and by cool aging. Decoction mashing with mash hopping is traditional. German brewing scientists believe that Brett is essential to get the correct, fruity-floral flavor profile.", + "examples": "Bayerischer Bahnhof Berliner Style Weisse, Berliner Berg Berliner Weisse, Brauerei Meierei Weiße, Lemke Berlin Budike Weisse, Schell's Brewing Company Schelltheiss, Urban Chestnut Ku’damm", + "style_guide": "BJCP2021", + "type": "beer" + }, + { + "name": "Flanders Red Ale", + "category": "European Sour Ale", + "category_id": "23", + "style_id": "23B", + "category_description": "This category contains the traditional sour beer styles of Europe that are still produced, many (but not all) with a wheat component. Most have low bitterness, with the sourness of the beer providing the balance that hop bitterness would otherwise contribute. Some are sweetened or flavored, whether at the brewery or upon consumption.", + "overall_impression": "A sour and fruityoak-aged reddish-brown Belgian-style ale with supportive toasty malt flavors and fruit complexity. The dry, tannic finish supports the suggestion of a vintage red wine.", + "aroma": "Complex fruity-sour profile with supporting malt. Fruitiness is high, and reminiscent of black cherries, oranges, plums, red currants, or fruit leather. Low to medium-low vanilla, chocolate,or peppery phenolcan be present for complexity. The sour aroma ranges from moderate to high. A dominant vinegary character is inappropriate, although low to moderate levels of acetic acid are acceptable if balanced with the malt. No hop aroma.", + "appearance": "Deep red, burgundy to reddish-brown in color. Good clarity. White to very pale tan head. Average to good head retention.", + "flavor": "Moderate to moderately-high malty flavors often have a soft toasty-rich quality. Intense fruit flavors, same descriptors as aroma. Complex, moderate to high sourness, accentuated by the esters; should not be a simple lactic sourness. A dominant vinegary character is inappropriate, although low to moderate acetic acid is acceptable if balanced with the malt. Generally as the sour character increases, the malt character fades to more of a background flavor (and vice versa). Lowto medium-low vanilla, chocolate, or peppery phenolsoptional. No hop flavor. Restrained bitterness; balanced to the malt side. Acids and tannins can enhance the perception of bitterness, and provide balance and structure. Some versions are sweetened, or blended to be sweet; allow for a wide range of sweetness levels, which can soften the acidic bite and acetic perception.", + "mouthfeel": "Medium body, often enhanced by tannins. Low to medium carbonation. Low to medium astringency, often with a prickly acidity. Deceivingly light and crisp on the palate although a somewhat sweet finish is not uncommon.", + "comments": "The “wine-like” observation should not be taken too literally; it may suggest a high-acid French Burgundy to some, but it is clearly not identical. Produced by long aging (up to two years) in large wooden vats (foeders), blending of young and well-aged beer, and variable amounts of sweetening of the final product.A wide range of products are possible depending on the actual blend and whether any sweetening takes place. Acetic flavors may be noted, but not all acidity in this beer is from acetic acid; vinegar is over six times greater in total acidity than this style. Fruited versions should be entered as a 29A Fruit Beer.", + "history": "An indigenous beer of West Flanders, typified by the products of the Rodenbach brewery, established in 1821. Aging in wooden vats and blending of old and young beers borrowed from the English tradition. Belgian brewers consider Flanders Red and Oud Bruin to be of the same style family, but the distinction was first made when Michael Jackson first defined beer styles, since the flavor profiles are distinctly different.Many modern examples are influenced by the popularity of Rodenbach Grand Cru.Characteristic Ingredients: Vienna or Munich malts, a variety of caramel malts, maize. Low alpha acid continental hops. Sacch, Lacto, and Brett. Aged in oak. Sometimes blended and sweetened (natural or artificial).", + "style_comparison": "Less malty-rich than an Oud Bruin, often with more of a fruity-tart and acetic profile.", + "tags": "standard-strength, amber-color, top-fermented, western-europe, traditional-style, balanced, sour, wood", + "original_gravity": { + "minimum": { + "unit": "sg", + "value": 1.048 + }, + "maximum": { + "unit": "sg", + "value": 1.057 + } + }, + "international_bitterness_units": { + "minimum": { + "unit": "IBUs", + "value": 10 + }, + "maximum": { + "unit": "IBUs", + "value": 25 + } + }, + "final_gravity": { + "minimum": { + "unit": "sg", + "value": 1.002 + }, + "maximum": { + "unit": "sg", + "value": 1.012 + } + }, + "alcohol_by_volume": { + "minimum": { + "unit": "%", + "value": 4.6 + }, + "maximum": { + "unit": "%", + "value": 6.5 + } + }, + "color": { + "minimum": { + "unit": "SRM", + "value": 10 + }, + "maximum": { + "unit": "SRM", + "value": 17 + } + }, + "examples": "Cuvée des Jacobins, Duchesse de Bourgogne, New Belgium La Folie,Rodenbach Classic, Rodenbach Grand Cru, Vichtenaar Flemish Ale", + "style_guide": "BJCP2021", + "type": "beer" + }, + { + "name": "Oud Bruin", + "category": "European Sour Ale", + "category_id": "23", + "style_id": "23C", + "category_description": "This category contains the traditional sour beer styles of Europe that are still produced, many (but not all) with a wheat component. Most have low bitterness, with the sourness of the beer providing the balance that hop bitterness would otherwise contribute. Some are sweetened or flavored, whether at the brewery or upon consumption.", + "overall_impression": "A malty, fruity, aged, somewhat sour Belgian-style brown ale with a caramel-chocolate malt flavor, and often substantial alcohol.", + "aroma": "Richly malty with fruity esters and an aged sourness. Medium to medium-high esters commonly reminiscent of raisins, plums, figs, dates, oranges, black cherries, or prunes. Medium-low to medium-high malt with caramel, toffee, treacle, or chocolatecharacter. Low spicy-peppery phenols optional. A low sour aroma may be present, and can modestly increase with age but should not grow to a strongly acetic, vinegary character. Hop aroma absent.Aged examples can show a lightly nutty, sherry-like oxidation character.", + "appearance": "Dark reddish-brown to brown in color. Good clarity. Average to good head retention. Ivory to light tan head color.", + "flavor": "Malty with fruity complexity and typically some dark caramel or burnt sugar flavor. Medium-low to medium-high malt, same descriptors as aroma.Medium to medium-high fruitiness, same descriptors as aroma. Low spicy-peppery phenols optional. A slight sourness often becomes more pronounced in well-aged examples, along with some sherry-like character, producing a “sweet-and-sour” profile and aftertaste. The sourness should not grow to a strongly acetic, vinegary character. Hop flavor absent. Restrained hop bitterness. Balance is malty, but with fruitiness and sourness present. Blending and sweetening may produce a range of finishes, and balances.", + "mouthfeel": "Medium to medium-full body. Low to moderate carbonation. No astringency. Stronger versions can be noticeably warming.", + "comments": "Long aging and blending of young and aged beer may occur, adding smoothness and complexity and balancing any harsh, sour character. Traditionally, this style was designed to lay down so examples with a moderate aged character are considered superior to younger examples. Fruited versions should be entered as a29A Fruit Beer.", + "history": "An indigenous beer of East Flanders, typified by the products of the Liefman brewery with roots back to the 1600s. Belgian brewers consider Flanders Red and Oud Bruin to be of the same style family, but the distinction was first made when Michael Jackson first defined beer styles, since the flavor profiles are distinctly different.Many modern examples are influenced by the popularity of Liefmans Goudenband. Unrelated to the dark, sweet Dutch lager of the same name.", + "style_comparison": "A deeper malt character with more caramel, toffee, and chocolate flavorsand darker color distinguishes these beers from Flanders Red Ale. The Oud Bruin is less acetic and maltier than a Flanders Red, and the fruity flavors are more malt-oriented. In modern times, Oud Bruin also tends to be higher in alcohol than is typically seen in Flanders Red Ales. Differs from Lambic in that they are not spontaneously fermented, and don’t contain wheat.", + "tags": "standard-strength, dark-color, top-fermented, western-europe, traditional-style, malty, sour", + "original_gravity": { + "minimum": { + "unit": "sg", + "value": 1.04 + }, + "maximum": { + "unit": "sg", + "value": 1.074 + } + }, + "international_bitterness_units": { + "minimum": { + "unit": "IBUs", + "value": 20 + }, + "maximum": { + "unit": "IBUs", + "value": 25 + } + }, + "final_gravity": { + "minimum": { + "unit": "sg", + "value": 1.008 + }, + "maximum": { + "unit": "sg", + "value": 1.012 + } + }, + "alcohol_by_volume": { + "minimum": { + "unit": "%", + "value": 4 + }, + "maximum": { + "unit": "%", + "value": 8 + } + }, + "color": { + "minimum": { + "unit": "SRM", + "value": 17 + }, + "maximum": { + "unit": "SRM", + "value": 22 + } + }, + "ingredients": "Pils malt, dark crystal malts,maize, small amounts ofcolor malt. Low alpha acid continental hops. Sacch and Lacto. Aged. Water with carbonates and magnesium typical of its home region.", + "examples": "Ichtegem Oud Bruin, Liefmans Goudenband, Liefmans Oud Bruin, Petrus Roodbruin, pFriem Oud Bruin, VanderGhinste Roodbruin", + "style_guide": "BJCP2021", + "type": "beer" + }, + { + "name": "Lambic", + "category": "European Sour Ale", + "category_id": "23", + "style_id": "23D", + "category_description": "This category contains the traditional sour beer styles of Europe that are still produced, many (but not all) with a wheat component. Most have low bitterness, with the sourness of the beer providing the balance that hop bitterness would otherwise contribute. Some are sweetened or flavored, whether at the brewery or upon consumption.", + "overall_impression": "A fairly sour, often moderately funky, wild Belgian wheat beer with sourness taking the place of hop bitterness in the balance. Traditionally served uncarbonated as a café drink.", + "aroma": "Young versions can be quite sour and fruity, but can develop barnyard, earthy, goaty, hay, horsey, or horse blanket funkiness with age. The fruit character can take on a light citrus fruit, citrus rind, pome fruit, or rhubarb quality, getting more complex with age. Malt can have a light bready, grainy, honey, or wheat-like quality, if noticeable. Should not have enteric, smoky, cigar-like, or cheesy faults. No hops.", + "appearance": "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.", + "flavor": "Young versions often have a strong lactic sourness with fruity flavors (same descriptors as aroma), while aged versions are more balanced and complex. Funky notes can develop over time, same descriptors as aroma. Low bready, grainy malt. Bitterness generally below sensory threshold; sourness provides the balance. No hop flavor. Dry finish, increasing with age.Should not have enteric, smoky, cigar-like, or cheesy faults.", + "mouthfeel": "Light to medium-light body; should not be watery. 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.", + "comments": "A single-batch, unblended beer, reflecting the house character of the brewery. Generally served young (6 months) from the cask. Younger versions tend to be one-dimensionally sour since a complex Brett character takes a year or more to develop. A noticeable vinegary or cidery character is considered a fault by Belgian brewers. Typically bottled only when completely fermented. Lambic sweetened with raw sugar at service time is known as Faro.", + "history": "Spontaneously-fermented ‘wild’ ales from the area in and around Brussels (also known as the Senne Valley and thePajottenland) stem from a farmhouse brewing tradition several centuries old. The number of producers is constantly dwindling.", + "style_comparison": "Often has a simpler sourness and less complexity than a Gueuze, but more variability from batch to batch. Traditionally served uncarbonated from pitchers, while Gueuze is bottled and very highly carbonated.", + "tags": "standard-strength, pale-color, wild-fermented, western-europe, traditional-style, wheat-beer-family, sour", + "original_gravity": { + "minimum": { + "unit": "sg", + "value": 1.04 + }, + "maximum": { + "unit": "sg", + "value": 1.054 + } + }, + "international_bitterness_units": { + "minimum": { + "unit": "IBUs", + "value": 0 + }, + "maximum": { + "unit": "IBUs", + "value": 10 + } + }, + "final_gravity": { + "minimum": { + "unit": "sg", + "value": 1.001 + }, + "maximum": { + "unit": "sg", + "value": 1.01 + } + }, + "alcohol_by_volume": { + "minimum": { + "unit": "%", + "value": 5 + }, + "maximum": { + "unit": "%", + "value": 6.5 + } + }, + "color": { + "minimum": { + "unit": "SRM", + "value": 3 + }, + "maximum": { + "unit": "SRM", + "value": 6 + } + }, + "ingredients": "Pilsner malt, unmalted wheat. Aged hops (3+ years) used more as a preservative than for bitterness. Spontaneously fermented with naturally occurring yeast and bacteria in well-used, neutral oak barrels.", + "examples": "Cantillon Grand Cru Bruocsella. In the Brussels area, many specialty cafés have draught lambic from Boon, De Cam, Cantillon, Drie Fonteinen, Lindemans, Timmermans, Girardin and others.", + "style_guide": "BJCP2021", + "type": "beer" + }, + { + "name": "Gueuze", + "category": "European Sour Ale", + "category_id": "23", + "style_id": "23E", + "category_description": "This category contains the traditional sour beer styles of Europe that are still produced, many (but not all) with a wheat component. Most have low bitterness, with the sourness of the beer providing the balance that hop bitterness would otherwise contribute. Some are sweetened or flavored, whether at the brewery or upon consumption.", + "overall_impression": "A very refreshing, highly carbonated, pleasantly sour but balanced wild Belgian wheat beer. The wild beer character can be complex and varied, combining sour, funky, and fruity flavors.", + "aroma": "Moderately sour with complex but balanced funkiness accented by fruity notes. The funkiness can be moderate to strong, and can be described as barnyard, leather, earthy, goaty, hay, horsey, or horse blanket. Fruitiness is light to moderate, with a citrus fruit, citrus rind, pome fruit, or rhubarb quality. Malt is supportive, and can be lightly bready, grainy, honey, or wheat-like, if noticeable. Should not have enteric, smoky, cigar-like, or cheesy faults. No hops. Light oak acceptable. Complexity of aroma is valued more than intensity, but a balanced sour presentation is desirable.", + "appearance": "Golden color, with excellent clarity and a thick, rocky, mousse-like, white head that seems to last forever. Effervescent.", + "flavor": "Sour and funky on the palate, with a similar character as the aroma (same descriptors and intensities apply for funk and fruit). Low bready, grainy malt. Bitterness low to none; sourness provides most of the balance. No hop flavor. Crisp, dry finish, with a tart and funky aftertaste.Light oak, vanilla, and honey are acceptable. Should not have enteric, smoky, cigar-like, or cheesy faults. The beer should not be one dimensionally sour; a balanced, moderately sour presentation is classic, with the funky and fruity notes providing complexity. May be aged.", + "mouthfeel": "Light to medium-light body; should not be watery. Has a low to high tart, puckering quality without being sharply astringent. Some versions have a very light warming character. Highly carbonated.", + "comments": "Blending young and aged lambic creates a more complex product, and often reflects the personal taste of the blender.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 texture. Lambic is served uncarbonated, while Gueuze is served sparkling. Products marked oude or vieille(“old”) are considered most traditional.", + "history": "Same basic history as Lambic, but involves blending, which may be performed outside the brewery. Some of the best examples are produced by blenders, who ferment, age, blend, and package the final product. Some modern producers are sweetening their products post-fermentation to make them more palatable to a wider audience. These guidelines describe the traditional dry product.", + "style_comparison": "More complex and carbonated than a Lambic. The sourness isn’t necessarily stronger, but it tends to have more of a well-developed wild character.", + "tags": "high-strength, pale-color, wild-fermented, western-europe, traditional-style, wheat-beer-family, aged, sour", + "original_gravity": { + "minimum": { + "unit": "sg", + "value": 1.04 + }, + "maximum": { + "unit": "sg", + "value": 1.054 + } + }, + "international_bitterness_units": { + "minimum": { + "unit": "IBUs", + "value": 0 + }, + "maximum": { + "unit": "IBUs", + "value": 10 + } + }, + "final_gravity": { + "minimum": { + "unit": "sg", + "value": 1 + }, + "maximum": { + "unit": "sg", + "value": 1.006 + } + }, + "alcohol_by_volume": { + "minimum": { + "unit": "%", + "value": 5 + }, + "maximum": { + "unit": "%", + "value": 8 + } + }, + "color": { + "minimum": { + "unit": "SRM", + "value": 5 + }, + "maximum": { + "unit": "SRM", + "value": 6 + } + }, + "ingredients": "Same as Lambic, except that one-, two-, and three-year old Lambics are blended, then cellared.", + "examples": "3 Fonteinen Oud Gueuze, Cantillon Classic Gueuze 100% Lambic, Girardin Gueuze 1882 (Black label), Hanssens Oude Gueuze, Lindemans Gueuze Cuvée René,Oude Gueuze Boon", + "style_guide": "BJCP2021", + "type": "beer" + }, + { + "name": "Fruit Lambic", + "category": "European Sour Ale", + "category_id": "23", + "style_id": "23F", + "category_description": "This category contains the traditional sour beer styles of Europe that are still produced, many (but not all) with a wheat component. Most have low bitterness, with the sourness of the beer providing the balance that hop bitterness would otherwise contribute. Some are sweetened or flavored, whether at the brewery or upon consumption.", + "overall_impression": "A complex, refreshing, pleasantly sour Belgian wheat beerblending a complementary fermented fruit character with a sour, funky Gueuze.", + "aroma": "The specified fruit should be the dominant aroma, blending well with similar aromatics as Gueuze (same description applies, but with the addition of a fermented fruit character).", + "appearance": "Like Gueuze, but modified by the color of the fruit used, fading in intensity with age.Clarity is often good, although some fruit will not drop bright. If highly carbonated in the traditional manner, will have a thick rocky, generally long-lasting,mousse-like head, sometimes with a hue reflecting the added fruit.", + "flavor": "Combines the flavor profile of a Gueuze (same description applies) with noticeable flavor contributions from the added fruit. Traditional versions are dry and tart, with an added fermented fruit flavor. Modern versions may have a variable sweetness, which can offset the acidity. Fruit flavors also fade with age, and lose their vibrancy, so can be low to high in intensity.", + "mouthfeel": "Light to medium-light body; should not be watery. 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.", + "comments": "Produced like Gueuze, with the fruit commonly added halfway through aging,so the yeast and bacteria can ferment all sugars from the fruit; or less commonly by adding fruit to aLambic. The variety of fruit can sometimes be hard to identify since fermented and aged fruit is often perceived differently than the more recognizable fresh fruit. Fruit can bring acidity and tannins, in addition to flavor and aroma; understanding the fermented character of added fruit helps with judging the style.", + "history": "Same basic history as Gueuze, including the recent sweetening trend but with fruit in addition to sugar. Fruit was traditionally added by the blender or publican to increase the variety of beers available in local cafés.", + "style_comparison": "A Gueuze with fruit, not just a sour Fruit Beer; the wild character must be evident.", + "entry_instructions": "The type of fruit used must be specified. The brewer must declare a carbonation level (low, medium, high) and a sweetness level (low/none, medium, high).", + "tags": "standard-strength, pale-color, wild-fermented, western-europe, traditional-style, wheat-beer-family, sour, fruit", + "original_gravity": { + "minimum": { + "unit": "sg", + "value": 1.04 + }, + "maximum": { + "unit": "sg", + "value": 1.06 + } + }, + "international_bitterness_units": { + "minimum": { + "unit": "IBUs", + "value": 0 + }, + "maximum": { + "unit": "IBUs", + "value": 10 + } + }, + "final_gravity": { + "minimum": { + "unit": "sg", + "value": 1 + }, + "maximum": { + "unit": "sg", + "value": 1.01 + } + }, + "alcohol_by_volume": { + "minimum": { + "unit": "%", + "value": 5 + }, + "maximum": { + "unit": "%", + "value": 7 + } + }, + "color": { + "minimum": { + "unit": "SRM", + "value": 3 + }, + "maximum": { + "unit": "SRM", + "value": 7 + } + }, + "ingredients": "Same base as Gueuze. Fruit added to barrels during fermentation and blending. Traditional fruit include tart cherries, raspberries; modern fruit include peaches, apricots, grapes, and others.May use natural or artificial sweeteners.", + "examples": "3 Fonteinen Schaerbeekse Kriek, Cantillon Fou’ Foune, Cantillon Lou Pepe Framboise, Cantillon Vigneronne, Hanssens Oude Kriek,Oude KriekBoon", + "style_guide": "BJCP2021", + "type": "beer" + }, + { + "name": "Gose", + "category": "European Sour Ale", + "category_id": "23", + "style_id": "23G", + "category_description": "This category contains the traditional sour beer styles of Europe that are still produced, many (but not all) with a wheat component. Most have low bitterness, with the sourness of the beer providing the balance that hop bitterness would otherwise contribute. Some are sweetened or flavored, whether at the brewery or upon consumption.", + "overall_impression": "A tart, lightly-bittered historical central European wheat beer with a distinctive but restrained salt and coriander character. Very refreshing, with a dry finish,high carbonation, and bright flavors.Aroma", + "notes": "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.", + "appearance": "Unfiltered, with a moderate to full haze. Moderate to tall white head with tight bubbles and good retention. Effervescent. Yellow color.", + "flavor": "Noticeable sourness, medium-low to medium-high. Moderate bready or 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. Very 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). No THP.", + "mouthfeel": "High to very high carbonation.Effervescent. Medium-light to medium-full body. Salt may give a slightly tingly, mouthwatering quality and a rounder, thicker mouthfeel. Yeast and wheat can alsoadd a little body, but shouldn’t feel heavy due to the thinning effects of acidity.", + "comments": "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 with caraway liqueur. Modern examples are inoculated with Lacto, and are more balanced and generally don’t need sweetening. Pronounced GOH-zeh.", + "history": "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 in Germany, but the beer was not widely available. Became popular outside of Germany recently as a revival style, and is often used as a base style for fruited sour beers and other Specialty-Type beers.", + "style_comparison": "Perceived acidity is not as intense as Berliner Weisse or Gueuze. Restrained use of salt, coriander, and Lacto – should not taste overtly salty. Coriander aroma can be similar to a Witbier. Haziness similar to a Weissbier.", + "tags": "standard-strength, pale-color, top-fermented, central-europe, historical-style, wheat-beer-family, sour, spice", + "original_gravity": { + "minimum": { + "unit": "sg", + "value": 1.036 + }, + "maximum": { + "unit": "sg", + "value": 1.056 + } + }, + "international_bitterness_units": { + "minimum": { + "unit": "IBUs", + "value": 5 + }, + "maximum": { + "unit": "IBUs", + "value": 12 + } + }, + "final_gravity": { + "minimum": { + "unit": "sg", + "value": 1.006 + }, + "maximum": { + "unit": "sg", + "value": 1.01 + } + }, + "alcohol_by_volume": { + "minimum": { + "unit": "%", + "value": 4.2 + }, + "maximum": { + "unit": "%", + "value": 4.8 + } + }, + "color": { + "minimum": { + "unit": "SRM", + "value": 3 + }, + "maximum": { + "unit": "SRM", + "value": 4 + } + }, + "ingredients": "Pilsner and wheat malt, restrained use of salt and coriander seed, Lacto. 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.", + "examples": "Anderson Valley Gose, Bayerisch Bahnhof Leipziger Gose, Original Ritterguts Gose, Westbrook Gose", + "style_guide": "BJCP2021", + "type": "beer" + }, + { + "name": "Witbier", + "category": "Belgian Ale", + "category_id": "24", + "style_id": "24A", + "category_description": "This category contains the maltier to balanced, more highly flavored Belgian and French ales.", + "overall_impression": "A pale, hazy Belgian wheat beer with spices accentuating the yeast character. Adelicate, lightly spiced, moderate-strength ale that is a refreshing summer drink with its high carbonation, dry finish, and light hopping.", + "aroma": "Moderate bready maltiness, often with light notes of honey or vanilla.Light grainy, spicy wheat aromatics. Moderate perfumy-lemony 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 typically absent. Spices should blend in with fruity, floral, and sweet aromas and should not be overly strong.", + "appearance": "Very pale straw to deep yellow in color. The beer will be very cloudy from starch haze or yeast, which gives it a milky, whitish-yellow shine. Dense, white, moussy head. Head retention should be quite good.", + "flavor": "Pleasant bready, grainy malt flavor, often with a honey or vanilla character. Moderate zesty, orange-citrusy fruitiness. Herbal-spicy flavors, which may include lemony coriander and other spices, are common should be subtle and balanced, not overpowering. A spicy-earthy hop flavor can be low to none, and never overshadows the spices. Hop bitterness is low to medium-low, and supports the refreshing flavors of fruit and spice. Refreshingly crisp with a dryfinish, and no bitter or harsh aftertaste.", + "mouthfeel": "Medium-light to medium body, often having a smoothness and light creaminess. Effervescent character from high carbonation. Refreshing, from carbonation, dryness, and lack of bitterness in finish. No harshness or astringency. Should not be overly dry and thin, nor should it be thick and heavy.", + "comments": "Historical versions may have had some lactic sourness but this is absent in fresh modern versions. Spicing has some variety, but should not be overdone. Coriander of certain origin or age might give an inappropriate ham or celery character. The beer tends to be perishable, so younger, fresher, properly-handled examples are most desirable. An impression of sweetness is often due to low bitterness, not residual sugar. Most examples seem to be approximately 5% ABV.", + "history": "One of a group of medieval Belgian white beers from the Leuven area, it died out in 1957 and was later revived in 1966 by Pierre Celis at what became Hoegaarden.After Hoegaarden was acquired by Interbrew, the style grew rapidly and inspired many similar products that are traceable to the Celis recreation of the style, not those from past centuries.", + "style_comparison": "Low bitterness level with a balance similar to a Weissbier, but with spice and citrus character coming from additions more so than the yeast.", + "tags": "standard-strength, pale-color, top-fermented, western-europe, traditional-style, wheat-beer-family, spice", + "original_gravity": { + "minimum": { + "unit": "sg", + "value": 1.044 + }, + "maximum": { + "unit": "sg", + "value": 1.052 + } + }, + "international_bitterness_units": { + "minimum": { + "unit": "IBUs", + "value": 8 + }, + "maximum": { + "unit": "IBUs", + "value": 20 + } + }, + "final_gravity": { + "minimum": { + "unit": "sg", + "value": 1.008 + }, + "maximum": { + "unit": "sg", + "value": 1.012 + } + }, + "alcohol_by_volume": { + "minimum": { + "unit": "%", + "value": 4.5 + }, + "maximum": { + "unit": "%", + "value": 5.5 + } + }, + "color": { + "minimum": { + "unit": "SRM", + "value": 2 + }, + "maximum": { + "unit": "SRM", + "value": 4 + } + }, + "ingredients": "Unmalted wheat (30-60%), the remainderlow color barley malt. Some versions use up to 5-10% raw oats or other unmalted cereal grains. Traditionally uses coriander seed and dried Curaçao orange peel. Other secret spices are rumored to be used in some versions, as are sweet orange peels.Mild fruity-spicy Belgian ale yeast.", + "examples": "Allagash White, Blanche de Bruxelles, Celis White, Hoegaarden White, Ommegang Witte,St. Bernardus Wit", + "style_guide": "BJCP2021", + "type": "beer" + }, + { + "name": "Belgian Pale Ale", + "category": "Belgian Ale", + "category_id": "24", + "style_id": "24B", + "category_description": "This category contains the maltier to balanced, more highly flavored Belgian and French ales.", + "overall_impression": "A top-fermented, all malt, average strength Belgian ale that is moderately bitter, not dry-hopped, and without strong flavors. The copper-colored beer lacks the aggressive yeast character or sourness of many Belgian beers, buthas a well-balanced, malty, fruity, and often bready and toasty profile.", + "aroma": "Moderate bready malt aroma, which can include toasty, biscuity, or nutty notes, possibly with a touch of light caramel or honey. Moderate to moderately high fruitiness complements the malt, and is suggestive of pear, orange, apple, or lemon, and sometimes of darker stone fruit like plums. Low to moderate spicy, herbal, or floral hop character. Low peppery, spicy phenols optional. The hop character is lower in balance than the malt and fruitiness.", + "appearance": "Amber to copper in color. Clarity is very good. Creamy, rocky, white head. Well carbonated.", + "flavor": "Has an initial soft, smooth, moderately malty flavor with a variable profile of toasty, biscuity, nutty, light caramel, or honey notes. Moderate to moderately high fruitiness, with a pear, orange, apple, or lemon character. Medium-low to low spicy, herbal, or floral hop character. Medium-high to medium-low bitterness, enhanced by optionallow to very low peppery phenols. Dry to balanced finish, with hops becoming more pronounced in the aftertaste of those with a drier finish. Fairly wellbalanced 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.", + "mouthfeel": "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.", + "comments": "Most commonly found in the Flemish provinces of Antwerp, Brabant, Hainaut, and East Flanders. A Spéciale Belge Ale (Belgian Special Ale) in Belgium.", + "history": "Created after a competition in 1904 to create a regional specialty beer to compete with imported British ales and continental lagers. De Koninck of Antwerp is the best-known modern example, making the beer since 1913.", + "style_comparison": "Fairly similar to pale ales from England (11C Strong Bitter), typically with a slightly different yeast character and a more varied malt profile. Less yeast character than many other Belgian beers, though.", + "tags": "standard-strength, amber-color, top-fermented, western-europe, traditional-style, pale-ale-family, balanced", + "original_gravity": { + "minimum": { + "unit": "sg", + "value": 1.048 + }, + "maximum": { + "unit": "sg", + "value": 1.054 + } + }, + "international_bitterness_units": { + "minimum": { + "unit": "IBUs", + "value": 20 + }, + "maximum": { + "unit": "IBUs", + "value": 30 + } + }, + "final_gravity": { + "minimum": { + "unit": "sg", + "value": 1.01 + }, + "maximum": { + "unit": "sg", + "value": 1.014 + } + }, + "alcohol_by_volume": { + "minimum": { + "unit": "%", + "value": 4.8 + }, + "maximum": { + "unit": "%", + "value": 5.5 + } + }, + "color": { + "minimum": { + "unit": "SRM", + "value": 8 + }, + "maximum": { + "unit": "SRM", + "value": 14 + } + }, + "ingredients": "Variable grist with pale, character, and caramel malts. No adjuncts. English or continental hops. Fruity yeast with low phenols.", + "examples": "De Koninck Bolleke, De Ryck Special, Palm,Palm Dobble", + "style_guide": "BJCP2021", + "type": "beer" + }, + { + "name": "Bière de Garde", + "category": "Belgian Ale", + "category_id": "24", + "style_id": "24C", + "category_description": "This category contains the maltier to balanced, more highly flavored Belgian and French ales.", + "notes": "Three main variations are included in the style: the blond (blonde), the brown (brune), and the most traditionalamber (ambrée).", + "overall_impression": "A family of smooth, fairly strong, malty, lagered artisanal French beer with a range of malt flavors appropriate for the blond, amber, or brown color. All are malty yet dry, with clean flavors.Darker versions have more malt character, while paler versions can have more hops while still remaining malt-focused beers.", + "aroma": "Prominent malty richness, often with a complex, light-to-moderate intensity, toasty and bready character. Low to moderate esters. Low spicy, peppery, or herbal hops optional. Generally quite clean, although stronger versions may have a light, spicy alcohol note as it warms.Paler versions are still malty but lack richer, deeper aromatics and may have a bit more hops.", + "appearance": "Blond, amber, and brown variations exist, with the color varying", + "accordingly": "golden-blonde to reddish-bronze to chestnut brown. Clarity is brilliant to fair, but some haze is allowable. Well-formed head, generally white to off-white (varyingwith beer color), average persistence.", + "flavor": "Medium to high malty richness, often with a toasty, biscuity, toffee, or light caramel character. Low to moderate esters and alcohol flavors. Medium-low hop bitterness, giving a malty balance to the palate and aftertaste. Medium-dry to dry finish, not sweet, cloying, or heavy.Low spicy, peppery, or herbal hop flavor optional.Malt flavor, depth, richness,intensity, and complexity increases with beer color. Darker versions will have more of an initial rich malty impression than paler versions but should not seem roasted. Paler versions can have slightly greater hop flavor.", + "mouthfeel": "Medium to medium-light body, often with a smooth, creamy-silky character. Moderate to high carbonation. Moderate alcohol warming, but should never be hot.", + "comments": "Cellar, musty, moldy, or rustic character often mentioned in literature are signs of mishandled imports, not fresh, authentic products. Age and oxidation can also increase fruitiness and caramel flavors, but increase harshness. While caramel and fruit can be part of the style, do not confuse the oxidation character for the proper base beer.", + "history": "Name roughly means beer for keeping. A traditional farmhouse artisanal ale from the area around Lille in Northern France,historically brewed in early spring and kept in cold cellars for consumption in warmer weather. Although documented to exist in the 1800s, Jenlain is the prototypical modern amber lager version first bottled in the 1940s.", + "style_comparison": "Calling this a farmhouse beer invites comparisons to Saison, which has a completely different balance – Bière de Garde is malty and smooth, while Saison is hoppy and bitter. Actually has more of a similarity in malt profile to a Bock.", + "entry_instructions": "Entrant must specify blond, amber, or brownBière de Garde. If no color is specified, the judge should attempt to judge based on initial observation, expecting a malt flavor and balance that matches the color.", + "tags": "high-strength, pale-color, amber-color, any-fermentation, lagered, western-europe, traditional-style, amber-ale-family, malty", + "original_gravity": { + "minimum": { + "unit": "sg", + "value": 1.06 + }, + "maximum": { + "unit": "sg", + "value": 1.08 + } + }, + "international_bitterness_units": { + "minimum": { + "unit": "IBUs", + "value": 18 + }, + "maximum": { + "unit": "IBUs", + "value": 28 + } + }, + "final_gravity": { + "minimum": { + "unit": "sg", + "value": 1.008 + }, + "maximum": { + "unit": "sg", + "value": 1.016 + } + }, + "alcohol_by_volume": { + "minimum": { + "unit": "%", + "value": 6 + }, + "maximum": { + "unit": "%", + "value": 8.5 + } + }, + "color": { + "minimum": { + "unit": "SRM", + "value": 6 + }, + "maximum": { + "unit": "SRM", + "value": 19 + } + }, + "ingredients": "Base malts vary by beer color, but usually include pale, Vienna, and Munich types. Crystal-type malts of varying color. Sugar adjuncts may be used. Lager or ale yeast fermented at cool ale temperatures, followed by long cold conditioning. Continental hops.", + "examples": "Ch’Ti Blonde, Jenlain Ambrée, La Choulette Brune, Russian River Perdition,Saint Sylvestre 3 Monts Blonde, Two Brothers Domaine Dupage", + "style_guide": "BJCP2021", + "type": "beer" + }, + { + "name": "Belgian Blond Ale", + "category": "Strong Belgian Ale", + "category_id": "25", + "style_id": "25A", + "category_description": "This category contains the pale, well-attenuated, balanced to bitter beers, often more driven by yeast character than malt flavors, with generally higher alcohol (although a range exists within styles).", + "overall_impression": "A golden,moderately-strong Belgian ale with a pleasantly subtlecitrusy-spicy yeast complexity, smooth malty palate, and dry, soft finish.", + "aroma": "Light to moderate grainy-sweet, slightly toasty, or crackerymalt. Subtle to moderate yeast profile featuring fruity-citrusy esters (like oranges or lemons), and background spicy-peppery phenols. Light earthy or spicy hop notes optional. Light perfumy alcohol and suggestions of a light malty sweetness can givea slight honey- or sugar-like character. Subtle yet complex.", + "appearance": "Deep yellow to deep gold color. Generally very clear. Large, dense, and creamy white to off-white head. Good head retention with Belgian lace.", + "flavor": "Similar to the aroma, with the light to moderate grainy-sweet malt flavor being perceived first. Faint, lightly caramelized sugar or honey-like sweetness on palate.Medium bitterness, with the malt slightly more prominent in the balance. Moderate to low yeast profile with orange or lemon esters, and slight spicy-peppery phenols. Can have a light perfumy character. Light hop flavor, can be spicy or earthy, complementing yeast. Finishes medium-dry to dry, smooth, and soft, with light alcohol and malt in the aftertaste.", + "mouthfeel": "Medium-high to high carbonation, can give mouth-filling bubbly sensation. Medium body. Light to moderate alcohol warmth, but smooth. Can be somewhat creamy.", + "comments": "Most commercial examples are in the 6.5 – 7% ABV range. Often has an almost lager-like character, which gives it a cleaner profile in comparison to many other Belgian styles. Flemish-speaking Belgians use the term Blond, while the French speakers spell it Blonde. Many monastic or artisanal Belgian beers are called Blond but those are notrepresentative of this style.", + "history": "Relatively recent development to further appeal to European Pils drinkers, becoming more popular as it is heavily marketed and widely distributed. Despite claims of links back to 1200, the beer style was created after World War II and first popularized by Leffe.", + "style_comparison": "Similar strength and balance as a Belgian Dubbel but gold in color and without the darker malt flavors. Similar character as a Belgian Strong Golden Ale or Belgian Tripel, although a bit maltier, not as bitter, and lower in alcohol.", + "tags": "high-strength, pale-color, top-fermented, western-europe, traditional-style, balanced", + "original_gravity": { + "minimum": { + "unit": "sg", + "value": 1.062 + }, + "maximum": { + "unit": "sg", + "value": 1.075 + } + }, + "international_bitterness_units": { + "minimum": { + "unit": "IBUs", + "value": 15 + }, + "maximum": { + "unit": "IBUs", + "value": 30 + } + }, + "final_gravity": { + "minimum": { + "unit": "sg", + "value": 1.008 + }, + "maximum": { + "unit": "sg", + "value": 1.018 + } + }, + "alcohol_by_volume": { + "minimum": { + "unit": "%", + "value": 6 + }, + "maximum": { + "unit": "%", + "value": 7.5 + } + }, + "color": { + "minimum": { + "unit": "SRM", + "value": 4 + }, + "maximum": { + "unit": "SRM", + "value": 6 + } + }, + "ingredients": "Belgian Pils malt, aromatic malts, sugar or other adjuncts, Belgian Abbey-type yeast strains, continental hops. Spices are not traditionally used;if present, should be a background character only.", + "examples": "Affligem Blond, Corsendonk Blond, Grimbergen Blonde, La Trappe Blond, Leffe Blond, Val-Dieu Blonde", + "style_guide": "BJCP2021", + "type": "beer" + }, + { + "name": "Saison", + "category": "Strong Belgian Ale", + "category_id": "25", + "style_id": "25B", + "category_description": "This category contains the pale, well-attenuated, balanced to bitter beers, often more driven by yeast character than malt flavors, with generally higher alcohol (although a range exists within styles).", + "overall_impression": "A family of refreshing, highly attenuated, hoppy, and fairly bitter Belgian ales with a very dry finish and high carbonation. Characterized by a fruity, spicy, sometimes phenolic fermentation profile,and the use of cereal grains and sometimes spices for complexity. Several variations in strength and color exist.", + "aroma": "A pleasantly aromatic mix of fruity-spicy yeast and hops. The fruity esters are moderate to high, and often have a citrus fruit, pome fruit, or stone fruit character. Low to moderately-high spicy notes are often like black pepper, not clove. Hops are low to moderate and have a continental character (spicy, floral, earthy, or fruity). The malt is often overshadowed, but if detected is lightly grainy. Spices and herbs optional, but must not dominate. Sourness optional (see Comments).Strong versions have more aromatic intensity, and can add a light alcohol and moderate malt character. Table versions have less intensity and not have an alcohol character. Darker versions add malt character associated with darker grains.", + "appearance": "Pale gold to deep amber in color, sometimes pale orange. Long-lasting, dense, rocky white to ivory head. Belgian lace. Unfiltered, so clarity is variable (poor to good) and may be hazy. Effervescent. Darker versions can be copper to dark brown. Stronger versions may be a little deeper in color.", + "flavor": "A balance of fruity and spicy yeast, hoppy bitterness, and grainy malt with moderate to high bitterness, and a very dry finish. The fruity and spicy aspects are medium-low to medium-high, and hop flavor is low to medium, both with similar character as in the aroma (same descriptors apply). Malt is low to medium, with a soft, grainy palate. Very high attenuation, never with a sweet or heavy finish. Bitter, spicy aftertaste. Spices and herbs optional, but if used must be in harmony with the yeast. Sourness optional (see Comments).Darker versions will have more malt character, including flavors from the darker malts. Stronger versions will have greater malt intensity, and a light alcohol note.", + "mouthfeel": "Light to medium-low body. Very high carbonation. Effervescent. Light warming alcohol optional. Sourness rare but optional (see Comments).Stronger versions can have up to medium body and be somewhat warming. Table versions have no warmth.", + "comments": "This style generally describes the standard-strength pale version, followed by differences for variations in strength and color. Darker versions tend to have more malt character and less apparent hop bitterness, yielding a more balanced presentation. Stronger versions often have more malt flavor, richness, warmth, and body simply due to the higher gravity.There is no correlation between strength and color.Sourness is totally optional, and if present at low to moderate levels, it may substitute somewhat for bitterness in the balance. A Saison should not be both sour and bitter at the same time. The high attenuation may make the beer seem more bitter than the IBUs suggest. Pale versions are often more bitter and hoppy than darker versions. Yeast selection often drives the balance of fruity and spicy notes, and can change the character significantly; allow for a range of interpretations.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. Brettanomyces is not typical for this style; Saisons with Brett should be entered in the 28A Brett Beer style. A Grisette is a well-known type of Saison popular with miners; enter Grisette as 25B Saison, Session Strength, Comment: Grisette with wheat as the character grain.", + "history": "A provision ale from Wallonia, the French-speaking part of Belgium. Originally a lower-alcohol product so as to not debilitate farm and field workers, but tavern-strength products also existed. The best known modern saison, Saison Dupont, was first produced in the 1920s. Dupont’s super saison was first produced in 1954, and its brown version in the mid-1980s. Fantôme begain producing its ‘seasonal’ saisons in 1988. While the style retains its rustic image, they are now mostly made in large breweries.", + "style_comparison": "The pale, standard strength versions is 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.", + "entry_instructions": "The entrant must specify the strength (table, standard, super) and the color (pale, dark). The entrant may identify character grains used.", + "tags": "standard-strength, pale-color, top-fermented, western-europe, traditional-style, bitter", + "original_gravity": { + "minimum": { + "unit": "sg", + "value": 1.048 + }, + "maximum": { + "unit": "sg", + "value": 1.065 + } + }, + "international_bitterness_units": { + "minimum": { + "unit": "IBUs", + "value": 20 + }, + "maximum": { + "unit": "IBUs", + "value": 35 + } + }, + "final_gravity": { + "minimum": { + "unit": "sg", + "value": 1.002 + }, + "maximum": { + "unit": "sg", + "value": 1.008 + } + }, + "alcohol_by_volume": { + "minimum": { + "unit": "%", + "value": 5 + }, + "maximum": { + "unit": "%", + "value": 7 + } + }, + "color": { + "minimum": { + "unit": "SRM", + "value": 5 + }, + "maximum": { + "unit": "SRM", + "value": 14 + } + }, + "ingredients": "Pale base malt. Cereal grains, such as wheat, oats, spelt, or rye. May contain sugary adjuncts. Continental hops. Spicy-fruity Belgian Saison yeast. Spices and herbs are uncommon, but allowable if they don’t dominate.", + "examples": "Ellezelloise Saison 2000, Lefebvre Saison 1900, Saison Dupont, Saison de Pipaix, Saison Voisin, Boulevard Tank 7", + "style_guide": "BJCP2021", + "type": "beer" + }, + { + "name": "Belgian Golden Strong Ale", + "category": "Strong Belgian Ale", + "category_id": "25", + "style_id": "25C", + "category_description": "This category contains the pale, well-attenuated, balanced to bitter beers, often more driven by yeast character than malt flavors, with generally higher alcohol (although a range exists within styles).", + "overall_impression": "A very pale, highly attenuated, strong Belgian ale that is more fruity and hoppy than spicy. Complex and delicate, the dry finish, light body, and high carbonationaccentuate the yeast and hop character.Sparkling carbonation and effervescent, forming a rocky white head.", + "aroma": "A complex bouquet of fruity esters, herbal hops, and peppery alcohol over a nearly neutral malt base. The esters are moderate to high, often pome fruit, especially pear. Hops are herbal, floral, or spicy, low to moderate. Alcohol and phenols often have a peppery or perfumy quality, low to moderate. Alcohol perception should be soft, not hot or solventy. Nearly neutral malt, possibly slightly grainy-sweet.", + "appearance": "Pale yellow to gold in color. Good clarity. Effervescent. Massive, long-lasting, rocky, white head resulting in characteristic Belgian lace on the glass as it fades.", + "flavor": "Flavor profile similar to aroma (same descriptors and intensities apply) for esters, hops, malt, phenols, and alcohol. The pear-like esters, peppery alcohol, herbal hops, and soft malt flavors carry through the palate into the long, dry finish and aftertaste. Medium to high bitterness, accentuated by the dry finish and high carbonation, lasts into the aftertaste.", + "mouthfeel": "Very highly carbonated.Effervescent. Light to medium body, lighter than the substantial gravity would suggest. Carbonation accentuates the perception of lightness. Smooth but noticeable alcohol warmth, not hot or solventy.", + "comments": "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). Traditionally bottle-conditioned.", + "history": "Developed by the Moortgat brewery after WWI as a response to the growing popularity of Pilsner beers. Originally a darker beer, it achieved its modern form by the 1970s.", + "style_comparison": "Often confused with Belgian Tripel, but is usually paler, lighter-bodied, crisper, and drier. Tends to use yeast that favor ester development (particularly pome fruit) over spiciness in the balance, and has more of a late hop character.", + "tags": "very-high-strength, pale-color, top-fermented, western-europe, traditional-style, bitter", + "original_gravity": { + "minimum": { + "unit": "sg", + "value": 1.07 + }, + "maximum": { + "unit": "sg", + "value": 1.095 + } + }, + "international_bitterness_units": { + "minimum": { + "unit": "IBUs", + "value": 22 + }, + "maximum": { + "unit": "IBUs", + "value": 35 + } + }, + "final_gravity": { + "minimum": { + "unit": "sg", + "value": 1.005 + }, + "maximum": { + "unit": "sg", + "value": 1.016 + } + }, + "alcohol_by_volume": { + "minimum": { + "unit": "%", + "value": 7.5 + }, + "maximum": { + "unit": "%", + "value": 10.5 + } + }, + "color": { + "minimum": { + "unit": "SRM", + "value": 3 + }, + "maximum": { + "unit": "SRM", + "value": 6 + } + }, + "ingredients": "Pilsner malt with substantial sugary adjuncts. Continental hops. Fruity Belgian yeast. Fairly soft water. Spicing not traditional.", + "examples": "Brigand, Delirium Tremens, Duvel, Judas, Lucifer, Russian River Damnation", + "style_guide": "BJCP2021", + "type": "beer" + }, + { + "name": "Belgian Single", + "category": "Monastic Ale", + "category_id": "26", + "style_id": "26A", + "category_description": "Religious institutions have a long history of brewing in Belgium, although often interrupted by conflict and occupation such as during the Napoleonic Wars and World War I. Very few such institutions actually brew today, although many have licensed their names to commercial breweries. Despite the limited production, the traditional styles derived from these breweries have been quite influential and have spread beyond Belgium. Various terms have been used to describe these beers, but many are protected appellations and reflect the origin of the beer rather than a style. Those monasteries could brew any style they choose, but the ones described in this category are those that are most commonly associated with this brewing tradition.We differentiate beers in this category as those that were inspired by religious breweries. Despite claims of uniqueness, these beers do share a number of common attributes that help characterize the styles. All are top-fermenting, have very high attenuation (“more digestible” in Belgium), achieve high carbonation through bottle conditioning (“refermented in the bottle” in Belgium), and have distinctive, complex, and aggressive ‘Belgian’ spicy-estery yeast character. Many are strong in alcohol.", + "overall_impression": "A blond, bitter, hoppy table beer that is very dry and highly carbonated. The aggressive fruity-spicy Belgian yeast character and high bitterness is forward in the balance, with a soft, supportive grainy-sweet malt palate, and a spicy-floral hop profile.", + "aroma": "Medium-low to medium-high Belgian yeast character, showing a fruity-spicy character along with medium-low to medium spicy or floral hops, rarely enhanced by light herbal or citrusy spice additions. Low to medium-low malt backdrop, withbready, crackery, grainy, or light honey notes. Fruit expression can vary widely (apple, pear, grapefruit, lemon, orange, peach, apricot). Phenols are typically like black pepper or clove. Bubblegum inappropriate.", + "appearance": "Pale yellow to medium gold color. Generally good clarity, with a moderate-sized, persistent, billowy white head with characteristic lacing.", + "flavor": "Initial malty flavor is light and has a honeyed biscuit, bready, or cracker character. Grainy but soft malt palate, and a crisp, dry, hoppy-bitter finish. Moderate spicy or floral hop flavor on the palate. Moderate esters similar in character to aroma. Light to moderate spicy phenols as found in the aroma. Medium to high bitterness, accentuated by dryness.The yeast and hop character lasts into the aftertaste.", + "mouthfeel": "Medium-light to medium body. Smooth. Medium-high to high carbonation, can be somewhat prickly. Should not have noticeable alcohol warmth.", + "comments": "Often not labeled or available outside the monastery, or infrequently brewed. Might also be called monk’s beer, Brother’s beer, or simply a Blond (we don’t use this term to avoid confusion with the very different Belgian Blond Ale style). Highly attenuated, generally 85% or more.", + "history": "While monastic breweries have a tradition of brewing a lower-strength beer as a monk’s daily ration (Westmalle began making theirs in 1922), the bitter, pale beer this style describes is a relatively modern invention reflecting current tastes. Westvleteren first brewed theirs in 1999, but it replaced older lower-gravity products.", + "style_comparison": "Like a top-fermented Belgian interpretation of a German Pils – pale, hoppy, and well-attenuated, but with a strong 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 Belgian Tripel (with its bitterness and dryness) than a smaller Belgian Blond Ale.", + "tags": "standard-strength, pale-color, top-fermented, western-europe, craft-style, bitter, hoppy", + "original_gravity": { + "minimum": { + "unit": "sg", + "value": 1.044 + }, + "maximum": { + "unit": "sg", + "value": 1.054 + } + }, + "international_bitterness_units": { + "minimum": { + "unit": "IBUs", + "value": 25 + }, + "maximum": { + "unit": "IBUs", + "value": 45 + } + }, + "final_gravity": { + "minimum": { + "unit": "sg", + "value": 1.004 + }, + "maximum": { + "unit": "sg", + "value": 1.01 + } + }, + "alcohol_by_volume": { + "minimum": { + "unit": "%", + "value": 4.8 + }, + "maximum": { + "unit": "%", + "value": 6 + } + }, + "color": { + "minimum": { + "unit": "SRM", + "value": 3 + }, + "maximum": { + "unit": "SRM", + "value": 5 + } + }, + "ingredients": "Pilsner malt. Belgian yeast.Continental hops.", + "examples": "Chimay Gold, La Trappe Puur, Russian River Redemption, St. Bernardus Extra 4,Westmalle Extra, Westvleteren Blond", + "style_guide": "BJCP2021", + "type": "beer" + }, + { + "name": "Belgian Dubbel", + "category": "Monastic Ale", + "category_id": "26", + "style_id": "26B", + "category_description": "Religious institutions have a long history of brewing in Belgium, although often interrupted by conflict and occupation such as during the Napoleonic Wars and World War I. Very few such institutions actually brew today, although many have licensed their names to commercial breweries. Despite the limited production, the traditional styles derived from these breweries have been quite influential and have spread beyond Belgium. Various terms have been used to describe these beers, but many are protected appellations and reflect the origin of the beer rather than a style. Those monasteries could brew any style they choose, but the ones described in this category are those that are most commonly associated with this brewing tradition.We differentiate beers in this category as those that were inspired by religious breweries. Despite claims of uniqueness, these beers do share a number of common attributes that help characterize the styles. All are top-fermenting, have very high attenuation (“more digestible” in Belgium), achieve high carbonation through bottle conditioning (“refermented in the bottle” in Belgium), and have distinctive, complex, and aggressive ‘Belgian’ spicy-estery yeast character. Many are strong in alcohol.", + "overall_impression": "A deep reddish-copper, moderately strong, malty, complex Belgian ale with rich malty flavors, dark or dried fruit esters, and light alcohol blended together in a malty presentation that still finishes fairly dry.", + "aroma": "Moderate to moderately strong, rich malty aroma, with hints of chocolate, caramelized sugar, or toast. Never roasted or burnt. Moderate fruity esters, often dark or dried fruit, especially raisins and plums, sometimes pome fruit or banana. Low to moderate spicy, peppery phenols. Hops typically absent, but can have a low spicy, herbal, or floral character. The malt is strongest in the balance, with esters and spice adding complexity.Low soft, perfumy alcohol optional.", + "appearance": "Dark amber to copper in color, with an attractive reddish depth of color. Generally clear. Large, dense, and long-lasting creamy off-white head.", + "flavor": "Flavor profile similar to aroma (same descriptors and intensities apply) for malt, esters, phenols, alcohol, and hops. Medium-low to medium bitterness, but malt is always most prominent in the balance. The esters and phenols add complexity and interest to the malt, alcohol not typically tasted. Malty-rich, sometimes sweet flavor, that finishes moderately dry with a malty aftertaste accented by yeast esters and phenols.", + "mouthfeel": "Smooth, medium to medium-full body. Medium-high carbonation, which can influence the perception of body. Low alcohol warmth optional, never hot or solventy.", + "comments": "Most commercial examples are in the 6.5 – 7% ABV range. Can taste somewhat sweet due to restrained bitterness, but the beers are actually fairly dry.", + "history": "While dark and strong beers were produced long before, modern Dubbel traces back to the double brown or strong beer first produced at Westmalle in 1922 when the brewery was re-established after World War I. Other examples date from post-World War II.", + "style_comparison": "Perhaps similar to aDunkles Bock but with a Belgian yeast and sugar character. Similar in strength and balance to a Belgian Blond Ale, but with a richer malt and ester profile. Less strong and intense than a Belgian Dark Strong Ale.", + "tags": "high-strength, amber-color, top-fermented, western-europe, traditional-style, malty", + "original_gravity": { + "minimum": { + "unit": "sg", + "value": 1.062 + }, + "maximum": { + "unit": "sg", + "value": 1.075 + } + }, + "international_bitterness_units": { + "minimum": { + "unit": "IBUs", + "value": 15 + }, + "maximum": { + "unit": "IBUs", + "value": 25 + } + }, + "final_gravity": { + "minimum": { + "unit": "sg", + "value": 1.008 + }, + "maximum": { + "unit": "sg", + "value": 1.018 + } + }, + "alcohol_by_volume": { + "minimum": { + "unit": "%", + "value": 6 + }, + "maximum": { + "unit": "%", + "value": 7.6 + } + }, + "color": { + "minimum": { + "unit": "SRM", + "value": 10 + }, + "maximum": { + "unit": "SRM", + "value": 17 + } + }, + "ingredients": "Spicy-estery Belgian yeast. 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. Continental hops. Spices not typical; if present, should be subtle.", + "examples": "Chimay Red, Corsendonk Bruin, La Trappe Dubbel, Rochefort 6, St. Bernardus Pater 6, Westmalle Dubbel", + "style_guide": "BJCP2021", + "type": "beer" + }, + { + "name": "Belgian Tripel", + "category": "Monastic Ale", + "category_id": "26", + "style_id": "26C", + "category_description": "Religious institutions have a long history of brewing in Belgium, although often interrupted by conflict and occupation such as during the Napoleonic Wars and World War I. Very few such institutions actually brew today, although many have licensed their names to commercial breweries. Despite the limited production, the traditional styles derived from these breweries have been quite influential and have spread beyond Belgium. Various terms have been used to describe these beers, but many are protected appellations and reflect the origin of the beer rather than a style. Those monasteries could brew any style they choose, but the ones described in this category are those that are most commonly associated with this brewing tradition.We differentiate beers in this category as those that were inspired by religious breweries. Despite claims of uniqueness, these beers do share a number of common attributes that help characterize the styles. All are top-fermenting, have very high attenuation (“more digestible” in Belgium), achieve high carbonation through bottle conditioning (“refermented in the bottle” in Belgium), and have distinctive, complex, and aggressive ‘Belgian’ spicy-estery yeast character. Many are strong in alcohol.", + "overall_impression": "A strong,pale, somewhat spicy Belgian ale with a pleasant rounded malt flavor, firm bitterness, and dry finish. 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 content.", + "aroma": "Complex but seamless bouquet of moderate to significant spiciness, moderate fruity esters, low alcohol,low hops, and light malt. Generous spicy, peppery, sometimes clove-like phenols. Esters often reminiscent of citrus fruit, like oranges or lemons, but may sometimes have a slight ripe banana character. A low yet distinctive spicy, floral, sometimes perfumy hop character is optional. Alcohols are soft, spicy, and low in intensity. The malt character is light, with a soft, slightly grainy-sweet, or slightly honey-like impression.", + "appearance": "Deep yellow to pale amber in color. Good clarity. Effervescent. Long-lasting, creamy, rocky, white head resulting in characteristic Belgian laceon the glass as it fades.", + "flavor": "Flavor profile similar to aroma (same descriptors apply) for malt, esters, phenols, alcohol, and hops. Esters low to moderate, phenols low to moderate, hops low to moderate, alcohol low, all well combined in a coherent presentation. Medium to high bitterness, accentuated by a dry finish. Moderate bitterness in the aftertaste with substantial spicy-fruity yeast character.Should not be sweet.", + "mouthfeel": "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. Effervescent. Should not be heavy.", + "comments": "High in alcohol but does not taste strongly of alcohol. The best examples are sneaky, not obvious. High carbonation and attenuation helps bring out the many flavors and to increase the perception of a dry finish. Most traditional versions have at least 30 IBUs and are very dry.", + "history": "Popularized by the monastery at Westmalle, first brewed in 1934.", + "style_comparison": "May resemble a Belgian Golden Strong Ale but slightly darker and a bit fuller-bodied, with more emphasis on phenols and less on esters, and fewer late hops. Should not seem like a blond Barleywine.", + "tags": "high-strength, pale-color, top-fermented, western-europe, traditional-style, bitter", + "original_gravity": { + "minimum": { + "unit": "sg", + "value": 1.075 + }, + "maximum": { + "unit": "sg", + "value": 1.085 + } + }, + "international_bitterness_units": { + "minimum": { + "unit": "IBUs", + "value": 20 + }, + "maximum": { + "unit": "IBUs", + "value": 40 + } + }, + "final_gravity": { + "minimum": { + "unit": "sg", + "value": 1.008 + }, + "maximum": { + "unit": "sg", + "value": 1.014 + } + }, + "alcohol_by_volume": { + "minimum": { + "unit": "%", + "value": 7.5 + }, + "maximum": { + "unit": "%", + "value": 9.5 + } + }, + "color": { + "minimum": { + "unit": "SRM", + "value": 4.5 + }, + "maximum": { + "unit": "SRM", + "value": 7 + } + }, + "ingredients": "Pilsner malt, often pale sugar adjuncts. Continental hops. Spicy-fruity Belgian yeast strains. Spice additions are generally not traditional, and if used, should be a background character only. Fairly soft water.", + "examples": "Chimay Tripel, La Rulles Tripel, La Trappe Tripel, St. Bernardus Tripel, Val-Dieu Triple, Westmalle Tripel", + "style_guide": "BJCP2021", + "type": "beer" + }, + { + "name": "Belgian Dark Strong Ale", + "category": "Monastic Ale", + "category_id": "26", + "style_id": "26D", + "category_description": "Religious institutions have a long history of brewing in Belgium, although often interrupted by conflict and occupation such as during the Napoleonic Wars and World War I. Very few such institutions actually brew today, although many have licensed their names to commercial breweries. Despite the limited production, the traditional styles derived from these breweries have been quite influential and have spread beyond Belgium. Various terms have been used to describe these beers, but many are protected appellations and reflect the origin of the beer rather than a style. Those monasteries could brew any style they choose, but the ones described in this category are those that are most commonly associated with this brewing tradition.We differentiate beers in this category as those that were inspired by religious breweries. Despite claims of uniqueness, these beers do share a number of common attributes that help characterize the styles. All are top-fermenting, have very high attenuation (“more digestible” in Belgium), achieve high carbonation through bottle conditioning (“refermented in the bottle” in Belgium), and have distinctive, complex, and aggressive ‘Belgian’ spicy-estery yeast character. Many are strong in alcohol.", + "overall_impression": "A dark, complex, very strong Belgian ale with a delicious blend of malt richness, dark fruit flavors, and spicy notes. Complex, rich, smooth, and dangerous.", + "aroma": "A complex and fairly intense mix of rich maltiness and deep fruit, accentuated by spicy phenols and alcohol. The malt character is moderately-high to high and has a deep, bready-toasty base with dark caramel notes, but no impression of dark or roasted malt. Esters are strong to moderately low, and reminiscent of raisins, plums, dried cherries, figs,dates, or prunes. Spicy phenols like black pepper or vanilla, not clove, may be present as a low to moderate background character. A soft, spicy, perfumy, or rose-like alcohol is low to moderate, but never hot or solvent-like. Hops are usually not noticeable, but if present can add a light spicy, floral, or herbal character.", + "appearance": "Deep amber to deep coppery-brown in color (dark in the style name implies more deeply colored than golden, not black). Huge, dense, moussy, persistent cream- to light tan-colored head. Usually clear.", + "flavor": "Rich and complex maltiness, but not heavy in the finish. The flavor character is similar to the aroma (same malt, ester, phenol, alcohol, and hop comments apply here 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, and often benefit from age. The finish should not be heavy or syrupy.", + "mouthfeel": "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.", + "comments": "Also known as a Belgian Quad, mainly outside of Belgium (Quadruple is the name of a specific beer). Has a wider range of interpretation than manyother Belgian styles. Traditional versions tend to be drier than many modern commercial versions, which can be rather sweet and full-bodied. Manyexamples are simply known by their strength or color designation. Some might be labeled Grand Cru, but this is more of a statement of quality than style.", + "history": "Westvleteren started making their version just before World War II, with Chimay and Rochefort adding their examples just after. Other monastic breweries created products towards the end of the 20th century, but some secular breweries began producing similar beers starting around 1960.", + "style_comparison": "Like a larger Belgian Dubbel, with a fuller body and increased malt richness. Not as bitter or hoppy as a Belgian Tripel, but of similar strength.", + "tags": "very-high-strength, amber-color, top-fermented, western-europe, traditional-style, malty", + "original_gravity": { + "minimum": { + "unit": "sg", + "value": 1.075 + }, + "maximum": { + "unit": "sg", + "value": 1.11 + } + }, + "international_bitterness_units": { + "minimum": { + "unit": "IBUs", + "value": 20 + }, + "maximum": { + "unit": "IBUs", + "value": 35 + } + }, + "final_gravity": { + "minimum": { + "unit": "sg", + "value": 1.01 + }, + "maximum": { + "unit": "sg", + "value": 1.024 + } + }, + "alcohol_by_volume": { + "minimum": { + "unit": "%", + "value": 8 + }, + "maximum": { + "unit": "%", + "value": 12 + } + }, + "color": { + "minimum": { + "unit": "SRM", + "value": 12 + }, + "maximum": { + "unit": "SRM", + "value": 22 + } + }, + "ingredients": "Spicy-estery Belgian yeast. 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. Continental hops. Spices not typical; if present, should be subtle.", + "examples": "Achel Extra Bruin, Boulevard The Sixth Glass, Chimay Blue, Rochefort 10, St. Bernardus Abt 12, Westvleteren 12", + "style_guide": "BJCP2021", + "type": "beer" + }, + { + "name": "Brett Beer", + "category": "American Wild Ale", + "category_id": "28", + "style_id": "28A", + "category_description": "The name American Wild Ale is commonly used by craft brewers and homebrewers. However, the word Wild does not imply that these beers are necessarily spontaneously-fermented; rather, it indicates that they are influenced by microbes other than traditional brewer’s yeasts, or perhaps that they are mixed-fermentation beers. The use of the word American does not mean that the beer has to be based on a Classic Style American beer style, or that the methods are solely practiced in the United States. Base styles in this category do not have to be Classic Styles at all (although they can be); something like, “blond ale, 7%” would be fine, since the underlying style is often lost under the fermentation character.This category is intended for a wide range of beers that do not fit traditional European sour, wild, or spontaneously-fermented styles. All of the styles in this category are Specialty-TypeBeers where many creative interpretations are possible, and the styles are defined only by the use of specific fermentation profiles and ingredients. As specialty styles, the mandatory description provided by the entrant is of the utmost importance to the judge.The styles in this category are differentiated by the types of yeast and bacteria used – see the preamble to each style for more information. We use the conversational shorthand terms used in the brewing industry: Brett for Brettanomyces, Sacch for Saccharomyces, Lacto for Lactobacillus, and Pedio for Pediococcus. See the Glossary for additional information. The Wild Specialty Beer style is for beers for other styles within this category when Specialty-Type Ingredients are added. Background levels of oak may be used in all styles within this category, but beers aged in other woods with unique flavors or barrels that contained other alcohol products must be entered in the Wild Specialty Beer style.", + "notes": "Intended for beer with or without oak aging that has been fermented with Sacch and Brett, or with Brett only.", + "overall_impression": "Most often drier and fruitier than the base style suggests. Fruity or funky notes range from low to high, depending on the age of the beer and strains of Brett used. May possess a light non-lactic acidity.", + "aroma": "Variable by base style. Young Brett beers will possess more fruity notes (e.g., tropical fruit, stone fruit, or citrus), but this is variable by the strains of Brett used. Older 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.", + "appearance": "Variable by base style. Clarity can be variable, and depends on the base style and ingredients used. Some haze is not necessarily a fault.", + "flavor": "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. Always fruitier when young, gaining more funk with age. May not be 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.", + "mouthfeel": "Variable by base style. Generally has 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, but often less than the base style.", + "comments": "The base style describes most of the character of these beers, but the addition of Brett ensures a drier, thinner, and often fruitier 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. The Brett character should always meld with the style; these beers should never be a ‘Brett bomb’. WhileBrettcan produce low levels of organic acids, itis not a primary beer souring method.", + "history": "Modern American craft beer interpretations of Belgian wild ales, or experimentations inspired by Belgian wild ales or historical English beers with Brett. So-called 100% Brett beers gained popularity after the year 2000, but this was when S. Trois was thought to be a Brett strain (which it isn’t).Brettused in conjunction with a Sacch fermentation is standard practice now.", + "style_comparison": "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.", + "entry_instructions": "The entrant must specify either a Base Style,or provide a description of the ingredients, specs, or desired character. The entrant may specify the strains of Brett used.", + "vital_statistics": "Variable by base style.", + "tags": "wild-fermentation, north-america, craft-style, specialty-beer", + "ingredients": "Virtually any style of beer (except those already using a Sacch/Brettco-fermentation), then finished with one or more strains of Brett. Alternatively, a mixed fermentation with Sacch and one or more strains of Brett.No Lacto.", + "examples": "Boulevard Saison Brett, Hill Farmstead Arthur, Logsdon Seizoen Bretta, Lost Abbey Brett Devo, Russian River Sanctification, The Bruery Saison Rue", + "style_guide": "BJCP2021", + "type": "beer" + }, + { + "name": "Mixed-Fermentation Sour Beer", + "category": "American Wild Ale", + "category_id": "28", + "style_id": "28B", + "category_description": "The name American Wild Ale is commonly used by craft brewers and homebrewers. However, the word Wild does not imply that these beers are necessarily spontaneously-fermented; rather, it indicates that they are influenced by microbes other than traditional brewer’s yeasts, or perhaps that they are mixed-fermentation beers. The use of the word American does not mean that the beer has to be based on a Classic Style American beer style, or that the methods are solely practiced in the United States. Base styles in this category do not have to be Classic Styles at all (although they can be); something like, “blond ale, 7%” would be fine, since the underlying style is often lost under the fermentation character.This category is intended for a wide range of beers that do not fit traditional European sour, wild, or spontaneously-fermented styles. All of the styles in this category are Specialty-TypeBeers where many creative interpretations are possible, and the styles are defined only by the use of specific fermentation profiles and ingredients. As specialty styles, the mandatory description provided by the entrant is of the utmost importance to the judge.The styles in this category are differentiated by the types of yeast and bacteria used – see the preamble to each style for more information. We use the conversational shorthand terms used in the brewing industry: Brett for Brettanomyces, Sacch for Saccharomyces, Lacto for Lactobacillus, and Pedio for Pediococcus. See the Glossary for additional information. The Wild Specialty Beer style is for beers for other styles within this category when Specialty-Type Ingredients are added. Background levels of oak may be used in all styles within this category, but beers aged in other woods with unique flavors or barrels that contained other alcohol products must be entered in the Wild Specialty Beer style.", + "notes": "Intended for beer fermented with any combination of Sacch, Lacto, Pedio, and Brett (or additional yeast or bacteria), with or without oak aging (except if the beer fits instead in 28A or 28D).", + "overall_impression": "A sour andfunky version of a base style of beer.", + "aroma": "Variable by base style. The contribution of non-Sacch microbes should be noticeable to strong, and often contribute a sour and 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.", + "appearance": "Variable by base style. Clarity can be variable; some haze is not a fault. Head retention can be poor.", + "flavor": "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 and funk to a subtle, pleasant, harmonious beer. The best examples are pleasurable to drink with the esters and phenols complementing the malt or hops. The wild character can be prominent, but does not need to be dominating in a style with an otherwise strong malt or hop profile. Acidity should be firm yet enjoyable, and ranging from clean to complex, but should not be biting or vinegary; prominent, objectionable, or offensive acetic acid is a fault. Bitterness tends to be low, especially as sourness increases.", + "mouthfeel": "Variable by base style. Generally has 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.", + "comments": "The base beer style becomes less relevant in this style because the various yeast and bacteria tend to dominate the profile. Bitterness is often reserved since bitter and sour flavors clash on the palate. Inappropriate characteristics include diacetyl, solvent, ropy or viscous texture, and heavy oxidation.", + "history": "Modern American craft beer interpretations of Belgian sour ales, or experimentations inspired by Belgian sour ales.", + "style_comparison": "A sour and funky version of a base style, but do not necessarily have to be as sour or as funky as some traditional European sour examples.", + "entry_instructions": "The entrant must specify a description of the beer, identifying yeast or bacteria used and either a Base Style, or the ingredients, specs, or target character of the beer.", + "vital_statistics": "Variable by base style.", + "tags": "wild-fermentation, north-america, craft-style, specialty-beer, sour", + "ingredients": "Virtually any style of beer. Usually fermented by some combination ofLacto,Pedio, Sacch, and Brett. Can also be a blend of styles. Wood or barrel aging is very common, but not required; if present, should not be a primary or dominant flavor.", + "examples": "Boulevard Love Child, Jester King Le Petit Prince, Jolly Pumpkin Oro de Calabaza, Lost Abbey Ghosts in the Forest, New Belgium Le Terroir, Russian River Temptation", + "style_guide": "BJCP2021", + "type": "beer" + }, + { + "name": "Wild Specialty Beer", + "category": "American Wild Ale", + "category_id": "28", + "style_id": "28C", + "category_description": "The name American Wild Ale is commonly used by craft brewers and homebrewers. However, the word Wild does not imply that these beers are necessarily spontaneously-fermented; rather, it indicates that they are influenced by microbes other than traditional brewer’s yeasts, or perhaps that they are mixed-fermentation beers. The use of the word American does not mean that the beer has to be based on a Classic Style American beer style, or that the methods are solely practiced in the United States. Base styles in this category do not have to be Classic Styles at all (although they can be); something like, “blond ale, 7%” would be fine, since the underlying style is often lost under the fermentation character.This category is intended for a wide range of beers that do not fit traditional European sour, wild, or spontaneously-fermented styles. All of the styles in this category are Specialty-TypeBeers where many creative interpretations are possible, and the styles are defined only by the use of specific fermentation profiles and ingredients. As specialty styles, the mandatory description provided by the entrant is of the utmost importance to the judge.The styles in this category are differentiated by the types of yeast and bacteria used – see the preamble to each style for more information. We use the conversational shorthand terms used in the brewing industry: Brett for Brettanomyces, Sacch for Saccharomyces, Lacto for Lactobacillus, and Pedio for Pediococcus. See the Glossary for additional information. The Wild Specialty Beer style is for beers for other styles within this category when Specialty-Type Ingredients are added. Background levels of oak may be used in all styles within this category, but beers aged in other woods with unique flavors or barrels that contained other alcohol products must be entered in the Wild Specialty Beer style.", + "notes": "Intended for variations of a Base Stylebeer from style 28A, 28B, or 28D. These variations may include the additionof one or more Specialty-TypeIngredients; aging in non-traditional wood varieties that impart a significant and identifiable wood character (e.g., Spanish Cedar, Amburana); oraging in barrels previously containing another alcohol (e.g., spirits, wine, cider).", + "overall_impression": "An American Wild Ale with fruit, herbs, spices, or other Specialty-Type Ingredients.", + "aroma": "Variable by base style. The Specialty-Type Ingredients should be evident, as well as thedefining characteristics of a wild fermentation per the base style. The best examples will blend the aromatics from the fermentation with the special ingredients, creating an aroma that may be difficult to attribute precisely.", + "appearance": "Variable by base style, generally showing a color, tint, or hue from any Specialty-Type Ingredient (especially if fruit is used) in both the beer and the head. Clarity can be variable; some haze is not a fault. Head retention is often poor.", + "flavor": "Variable by base style. The Specialty-Type Ingredients should be evident, as well as thedefining characteristics of a wild fermentation per the base style. If fruit was fermented, the sweetness is generally gone so that only the fruit esters typically remain. Fruit and other Specialty-Type Ingredients can add sourness of their own; if so, the sourness could be prominent, but should not be overwhelming. The acidity and tannin from any fruit or other Specialty-Type Ingredients can both enhance the dryness of the beer, so care must be taken with the balance. The acidity should enhance the perception of any fruit flavor, not detract from it. Wood notes, if present, add flavor but should be balanced.", + "mouthfeel": "Variable by base style. Generally has 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 Specialty-Type ingredients (often fruit or wood) can provide a slight astringency, enhance the body, or make the beer seem drier than it is.", + "comments": "This style is intended for fruited (and other added Specialty-TypeIngredient) versions of other styles within Category 28, not variations of European wild or sour Classic Styles. Fruited versions of Lambic should be entered in 23F Fruit Lambic. Fruited versions of other sour Classic Styles (e.g., Flanders Red, Oud Bruin, Gose, Berliner Weisse) should be entered in 29A Fruit Beer. Beers with sugars and unfermented fruit added post-fermentation should be entered in 29C Specialty Fruit Beer.", + "history": "Modern American craft beer interpretations of Belgian wild ales, or experimentations inspired by Belgian wild ales.", + "style_comparison": "Like a fruit, herb, spice, or wood beer, but sour or funky.", + "entry_instructions": "Entrant must specify anySpecialty-Type Ingredient (e.g., fruit, spice, herb, or wood) used. Entrant must specify eithera description of the beer, identifying yeast or bacteria used and either a Base Style, or the ingredients, specs, or target character of the beer. A general description of the special nature of the beer can cover all the required items.", + "vital_statistics": "Variable by base style.", + "tags": "wild-fermentation, north-america, craft-style, specialty-beer, sour, fruit", + "ingredients": "Virtually any style of beer. Any combination of Sacch, Brett, Lacto, Pedio, 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 (e.g., chile, rhubarb, pumpkin) may also be used. Wood or barrel aging is very common, but not required. Wood with unusual or unique flavor characteristics, or wood previously in contact with other types of alcohol is allowable.", + "examples": "Cascade Bourbonic Plague, Jester King Atrial Rubicite, New Belgium Dominga Mimosa Sour, New Glarus Wisconsin Belgian Red, Russian River Supplication, The Lost Abbey Cuvee de Tomme", + "style_guide": "BJCP2021", + "type": "beer" + }, + { + "name": "Straight Sour Beer", + "category": "American Wild Ale", + "category_id": "28", + "style_id": "28D", + "category_description": "The name American Wild Ale is commonly used by craft brewers and homebrewers. However, the word Wild does not imply that these beers are necessarily spontaneously-fermented; rather, it indicates that they are influenced by microbes other than traditional brewer’s yeasts, or perhaps that they are mixed-fermentation beers. The use of the word American does not mean that the beer has to be based on a Classic Style American beer style, or that the methods are solely practiced in the United States. Base styles in this category do not have to be Classic Styles at all (although they can be); something like, “blond ale, 7%” would be fine, since the underlying style is often lost under the fermentation character.This category is intended for a wide range of beers that do not fit traditional European sour, wild, or spontaneously-fermented styles. All of the styles in this category are Specialty-TypeBeers where many creative interpretations are possible, and the styles are defined only by the use of specific fermentation profiles and ingredients. As specialty styles, the mandatory description provided by the entrant is of the utmost importance to the judge.The styles in this category are differentiated by the types of yeast and bacteria used – see the preamble to each style for more information. We use the conversational shorthand terms used in the brewing industry: Brett for Brettanomyces, Sacch for Saccharomyces, Lacto for Lactobacillus, and Pedio for Pediococcus. See the Glossary for additional information. The Wild Specialty Beer style is for beers for other styles within this category when Specialty-Type Ingredients are added. Background levels of oak may be used in all styles within this category, but beers aged in other woods with unique flavors or barrels that contained other alcohol products must be entered in the Wild Specialty Beer style.", + "notes": "Intended for beers fermented with Sacch and Lacto, with or without oak aging, produced using any technique (e.g., traditional co-fermentation, quick kettle souring).", + "overall_impression": "A pale, refreshing, sour beer with a clean lactic sourness. A gentle, pale malt flavor supports the lemony sourness with moderate fruity esters.", + "aroma": "A sharply sour character is dominant (moderately-high to high). Can have up to a moderately fruity character (often peach, apricot, lemon, or tart apple). No hop aroma. Pale malt dominates, usually biscuity or crackery. Clean fermentation.", + "appearance": "Very pale in color. Clarity ranges from clear to somewhat hazy. Large, dense, white head with poor retention. Effervescent.", + "flavor": "Clean lactic sourness dominates and can be quite strong. Some complementary, bready, biscuit, crackery,or grainy flavor is generally noticeable. Hop bitterness is undetectable. Never vinegary or bitingly acidic. Pale fruit character can be moderate including a citrusy-lemony or tart apple fruitiness may be detected. Finish is off-dry to dry. Balance dominated by sourness, but some malt and estery fruit flavor should be present. No hop flavor. Clean.", + "mouthfeel": "Light body. Moderate to high carbonation. Never hot, although higher gravity examples can have a warming alcohol character. Crisp acidity.", + "comments": "A stronger version of a Berliner Weisse-type beer with less restrictive grist, and no Brett. This beer style istypically are used as a base for modern beers that are heavily flavored with fruit, spices, sugars, etc. – those should be entered in 28C Wild Specialty Beer.", + "history": "German brewing scientist, Otto Francke, developed what was to become known as the Francke acidification process which allowed the traditional mixed-culture Berliner Weiss methods to be sped up and more consistent; this is also known as kettle souring. Many modern commercial sour beer examples use this method for rapid production, and as an alternative to complex barrel production.", + "style_comparison": "Lower gravity examples can be very much like a Brett-free Berliner Weisse. Compared to a Lambic, is generally not as acidic and has a clean lactic sourness with restrained to below sensory threshold funk. Higher in alcohol content than both.", + "tags": "pale-color, top-fermented, sour", + "original_gravity": { + "minimum": { + "unit": "sg", + "value": 1.048 + }, + "maximum": { + "unit": "sg", + "value": 1.065 + } + }, + "international_bitterness_units": { + "minimum": { + "unit": "IBUs", + "value": 3 + }, + "maximum": { + "unit": "IBUs", + "value": 8 + } + }, + "final_gravity": { + "minimum": { + "unit": "sg", + "value": 1.006 + }, + "maximum": { + "unit": "sg", + "value": 1.013 + } + }, + "alcohol_by_volume": { + "minimum": { + "unit": "%", + "value": 4.5 + }, + "maximum": { + "unit": "%", + "value": 7 + } + }, + "color": { + "minimum": { + "unit": "SRM", + "value": 2 + }, + "maximum": { + "unit": "SRM", + "value": 3 + } + }, + "ingredients": "Most or all of the grist is pale, Pils, or wheat malt in any combination. Lightly-kilned malts for more malt depth may be employed. Carapils-type malts can be used for body.Pale sugars can be used to increase gravity without body. No lactose or maltodextrin. Maybe be produced by kettle souring, co-fermentation culture (yeast and LAB), or using specialty yeast that produce lactic acid. No Brett.", + "examples": "Rarely found, as this style is typically the base for other Specialty-Type Beers.", + "style_guide": "BJCP2021", + "type": "beer" + }, + { + "name": "Fruit Beer", + "category": "Fruit Beer", + "category_id": "29", + "style_id": "29A", + "category_description": "The Fruit Beer category is for beer made with any fruit or combination of fruit under the definitions of this category. The culinary, not botanical, definition of fruit is used here – fleshy, seed-associated structures of plants that are sweet or sour, and edible in the raw state. Examples include pome fruit (apple, pear, quince), stone fruit (cherry, plum, peach, apricot, mango, etc.), berries (any fruit with the word ‘berry’ in it), currants, citrus fruit, dried fruit (dates, prunes, raisins, etc.), tropical fruit (banana, pineapple, mango, guava, passionfruit, papaya, etc.), figs, pomegranate, prickly pear, and so on. It does not mean spices, herbs, or vegetables as defined in Category 30 – especially botanical fruit treated as culinary vegetables. Basically, if you have to justify a fruit using the word “technically” as part of the description, then that’s not what we mean.See the Introduction to Specialty-Type Beer section for additional comments, particularly on evaluating the balance of added ingredients with the base beer.", + "overall_impression": "A pleasant integration of fruit with beer, but still recognizable as beer. The fruit character should be evident but in balance with the beer, not so forward as to suggest an artificial product.", + "aroma": "Varies by base style. The fruit character should be noticeable in the aroma; however, 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 intensities from subtle to aggressive. Hop aroma may be lower than in the base style to better show the fruit character. The fruit should add an extra complexity, but not be so prominent as to unbalance the resulting presentation.", + "appearance": "Varies by base style and special ingredients. Lighter-colored beer should show distinctive ingredient colors, including in the head. The color of fruit in beer is often lighter than the flesh of the fruit itself and may take on slightly different shades. Variable clarity, although haze is generally undesirable. Some ingredients may impact head retention.", + "flavor": "Varies by base style. As with aroma, distinctive fruit flavors should be noticeable, and may range in intensity from subtle to aggressive, but the fruit character should not be so artificial or inappropriately overpowering as to suggest a ‘fruit juice drink.’ Bitterness, hop and malt flavors, alcohol content, and fermentation byproducts, such as esters, should be appropriate for the base style, but be harmonious and balanced with the distinctive fruit flavors present.Fruit generally adds flavor not sweetness, since fruitsugars usually fully ferment,thus lightening the flavor and drying out the finish. However, residual sweetness is not necessarily a negative characteristic unless it has a raw, unfermented quality. Some fruit may add sourness, bitterness, and tannins, which must be balanced in the resulting flavor profile.", + "mouthfeel": "Varies by base style. Fruitoften decreases body, and makes the beer seem lighter on the palate. Some smaller and darker fruits may add a tannic depth, but this astringency should not overwhelm the base beer.", + "comments": "The description of the beer is critical for evaluation; judges should think more about the declared concept than trying to detect each individual ingredient. Balance, drinkability, and execution of the theme are the most important deciding factors. The fruit should complement the original style and not overwhelm it. Base style attributes will be different after the addition of fruit; do not expect the beer to taste identical to the unadulterated base style.Fruit Beers based on a Classic Style should be entered in this style, except Lambic – there is a special style for Fruit Lambic (23F). Fruited sour or mixed fermentation beers without a Classic Style base should be entered in the 28C Wild Specialty Beer. Fruited versions of sour Classic Style beers (e.g., Flanders Red, Oud Bruin, Gose, Berliner Weisse) should be entered in 29A Fruit Beer. Fruit-based versions of Classic Styles where spices are an inherent part of the Classic Style’s definition (e.g., Witbier, Gose) do not count as a Spice Beer for entering purposes.", + "entry_instructions": "The entrant must specify the type(s) of fruit used. Entrant must specify a description of the beer, identifying either a Base Styleor the ingredients, specs, or target character of the beer. A general description of the special nature of the beer can cover all the required items.", + "vital_statistics": "OG, FG, IBUs, SRM, and ABV will vary depending on the underlying base beer, but the fruit will often be reflected in the color.", + "tags": "specialty-beer, fruit", + "examples": "21st Amendment Watermelon Wheat, Anderson Valley Blood Orange Gose, Avery Liliko’i Kepolo, Ballast Point Grapefruit Sculpin, Bell’s Cherry Stout, Founders Rübæus", + "style_guide": "BJCP2021", + "type": "beer" + }, + { + "name": "Fruit and Spice Beer", + "category": "Fruit Beer", + "category_id": "29", + "style_id": "29B", + "category_description": "The Fruit Beer category is for beer made with any fruit or combination of fruit under the definitions of this category. The culinary, not botanical, definition of fruit is used here – fleshy, seed-associated structures of plants that are sweet or sour, and edible in the raw state. Examples include pome fruit (apple, pear, quince), stone fruit (cherry, plum, peach, apricot, mango, etc.), berries (any fruit with the word ‘berry’ in it), currants, citrus fruit, dried fruit (dates, prunes, raisins, etc.), tropical fruit (banana, pineapple, mango, guava, passionfruit, papaya, etc.), figs, pomegranate, prickly pear, and so on. It does not mean spices, herbs, or vegetables as defined in Category 30 – especially botanical fruit treated as culinary vegetables. Basically, if you have to justify a fruit using the word “technically” as part of the description, then that’s not what we mean.See the Introduction to Specialty-Type Beer section for additional comments, particularly on evaluating the balance of added ingredients with the base beer.", + "notes": "Use the definitions of Fruit in the preamble to Category 29 and Spice in the preamble to Category 30; any combination of ingredients valid in Styles 29A and 30A are allowable in this category. For this style, the word ‘spice’ means ‘any SHV’.", + "overall_impression": "A tasteful union of fruit, spice, and beer, but still recognizable as 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.", + "aroma": "Varies by base style. The fruit and spice character should be noticeable in the aroma; however, note that some fruit and spices (e.g., raspberries, cherries, 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. Hop aroma may be lower than in the base style to better show the specialty character. The specialty ingredients should add an extra complexity, but not be so prominent as to unbalance the resulting presentation.", + "appearance": "Varies by base style and special ingredients. Lighter-colored beer should show distinctive ingredient colors, including in the head. The color of fruit in beer is often lighter than the flesh of the fruit itself and may take on slightly different shades. Variable clarity, although haze is generally undesirable. Some ingredients may impact head retention.", + "flavor": "Varies by base style. As with aroma, distinctive fruit and spice flavors should be noticeable, and may range in intensity from subtle to aggressive. The fruit character should not be so artificial or inappropriately overpowering as to suggest a spiced fruit juice drink. Hop bitterness, flavor, malt flavors, alcohol content, and fermentation byproducts, such as esters, should be appropriate to the base style, but be harmonious and balanced with the distinctive fruit and spice flavors present. Fruit generally add flavor not sweetness, since fruit sugars usually fully ferment, thus lightening the flavor and drying out the finish. However, residual sweetness is not necessarily a negative characteristic unless it has a raw, unfermented quality. Some ingredients may add sourness, bitterness, and tannins, which must be balanced in the resulting flavor profile.", + "mouthfeel": "Varies by base style. Fruitoften decreases body, and makes the beer seem lighter on the palate. Some smaller and darker fruits may add a tannic depth, but this astringency should not overwhelm the base beer. SHVs may increase or decrease body. Some SHVs may add a bit of astringency, although a “raw” spice character is undesirable.", + "comments": "The description of the beer is critical for evaluation; judges should think more about the declared concept than trying to detect each individual ingredient. Balance, drinkability, and execution of the theme are the most important deciding factors. The specialty ingredients should complement the original style and not overwhelm it. Base style attributes will be different after the addition of fruit and spices; do not expect the beer to taste identical to the unadulterated base style.", + "entry_instructions": "The entrant must specify the type of fruit, and the type of SHV used; individual SHV ingredients do not need to be specified if a well-known blend of spices is used (e.g., apple pie spice).Entrant must specify a description of the beer, either a Base Styleor the ingredients, specs, or target character of the beer. A general description of the special nature of the beer can cover all the required items.", + "vital_statistics": "OG, FG, IBUs, SRM, and ABV will vary depending on the underlying base beer, but the fruit will often be reflected in the color.", + "tags": "specialty-beer, fruit, spice", + "examples": "Cigar City Margarita Gose, Firestone Walker Chocolate Cherry Stout, Golden Road Spicy Mango Cart, Kona Island Colada Cream Ale, New Glarus Blueberry Cocoa Stout, Sun King Orange Vanilla Sunlight", + "style_guide": "BJCP2021", + "type": "beer" + }, + { + "name": "Specialty Fruit Beer", + "category": "Fruit Beer", + "category_id": "29", + "style_id": "29C", + "category_description": "The Fruit Beer category is for beer made with any fruit or combination of fruit under the definitions of this category. The culinary, not botanical, definition of fruit is used here – fleshy, seed-associated structures of plants that are sweet or sour, and edible in the raw state. Examples include pome fruit (apple, pear, quince), stone fruit (cherry, plum, peach, apricot, mango, etc.), berries (any fruit with the word ‘berry’ in it), currants, citrus fruit, dried fruit (dates, prunes, raisins, etc.), tropical fruit (banana, pineapple, mango, guava, passionfruit, papaya, etc.), figs, pomegranate, prickly pear, and so on. It does not mean spices, herbs, or vegetables as defined in Category 30 – especially botanical fruit treated as culinary vegetables. Basically, if you have to justify a fruit using the word “technically” as part of the description, then that’s not what we mean.See the Introduction to Specialty-Type Beer section for additional comments, particularly on evaluating the balance of added ingredients with the base beer.", + "notes": "A Specialty Fruit Beer is a Fruit Beer with some additional ingredients, such as fermentable sugars (e.g., honey, brown sugar, invert sugar), sweeteners (e.g., lactose), adjuncts, alternative grains, or other special ingredients added, or some additional process applied. A Specialty Fruit Beer can use any style within the Fruit Beer category as a base style (currently, 29A, 29B, or 29D).", + "overall_impression": "A appealing combination 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.", + "aroma": "Same as Fruit Beer, except that some additional fermentables (e.g., honey, molasses) 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.", + "appearance": "Same as Fruit Beer.", + "flavor": "Same as Fruit Beer, except that some additional fermentables (e.g., honey, molasses) 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 and sweeter finish; fully fermentable sugars may thin out the finish.", + "mouthfeel": "Same as Fruit Beer, although depending on the type of sugar added, could increase or decrease the body.", + "comments": "If the additional fermentables or processes do not add a distinguishable character to the beer, enter it as one of the other (non-Specialty) Fruit Beer styles and omit a description of the extra ingredients or processes.", + "entry_instructions": "The entrant must specify the type of fruit used. The entrant must specify the type of additional ingredient (per the introduction) or special process employed.Entrant must specify a description of the beer, identifying either a Base Styleor the ingredients, specs, or target character of the beer. A general description of the special nature of the beer can cover all the required items.", + "vital_statistics": "OG, FG, IBUs, SRM, and ABV will vary depending on the underlying base beer, but the fruit will often be reflected in the color.", + "tags": "specialty-beer, fruit", + "examples": "The Bruery Goses are Red,New Planet Raspberry Ale, Tired Hands Strawberry Milkshake IPA, WeldWerks Piña Colada IPA", + "style_guide": "BJCP2021", + "type": "beer" + }, + { + "name": "Grape Ale", + "category": "Fruit Beer", + "category_id": "29", + "style_id": "29D", + "category_description": "The Fruit Beer category is for beer made with any fruit or combination of fruit under the definitions of this category. The culinary, not botanical, definition of fruit is used here – fleshy, seed-associated structures of plants that are sweet or sour, and edible in the raw state. Examples include pome fruit (apple, pear, quince), stone fruit (cherry, plum, peach, apricot, mango, etc.), berries (any fruit with the word ‘berry’ in it), currants, citrus fruit, dried fruit (dates, prunes, raisins, etc.), tropical fruit (banana, pineapple, mango, guava, passionfruit, papaya, etc.), figs, pomegranate, prickly pear, and so on. It does not mean spices, herbs, or vegetables as defined in Category 30 – especially botanical fruit treated as culinary vegetables. Basically, if you have to justify a fruit using the word “technically” as part of the description, then that’s not what we mean.See the Introduction to Specialty-Type Beer section for additional comments, particularly on evaluating the balance of added ingredients with the base beer.", + "notes": "Originally a local Italian style that subsequently inspired brewers in grape-growing regions worldwide to produce versions showcasing local varietals. See X3 Italian Grape Ale for the local version.", + "overall_impression": "Combines the profile of a sparkling wine and a relatively neutral base beer allowing the aromatic qualities of the grape to blend pleasantly with hop and yeast aromatics. Can be in a range from refreshing to complex.", + "aroma": "Aromatic characteristics of the varietal grape are noticeable but should not dominate. The grape character should meld well with the underlyingbase malt character. While hop aroma is usually restrained, it can range from medium-low to entirely absent. Fermentation is usually quite clean but can have delicate spice and fruity esters. Banana, bubblegum, and the like are considered faults.", + "appearance": "Color can range from pale golden to ruby but thoseusing red grapestend towards burgundy. These darker colors may also come from using cooked or concentrated grape products, never from specialty dark grains. White to reddish head with generally a medium-low retention. Clarity is generally good. Never hazy.", + "flavor": "As with the aroma, grape character may range from subtle to medium-high intensity, and be most prominent. Fruit flavors (stone, tropical, berries, etc.) as appropriate for the variety of grape. Darker red grapes can contribute more rustic flavors (e.g.,earthy, tobacco, leather). The malt character is supportive, not robust and usually of the pale, lightly kilned varieties. Very low levels of pale crystal malts are allowed but roasted or strong chocolate character is always inappropriate. Bitterness is generally low and hop flavors can be low to non-existent. Mild tart notes, due to variety and amount of grape used, is common and may help to improve the digestibility but should not near ‘sour’ threshold. Complementary oak is optional but a funky Brett character should not be present. Clean fermentation.", + "mouthfeel": "Medium-high to high carbonation improves the perception of aroma. Body is generally from low to medium and some acidity can contribute to increased perception of dryness. Finish is exceedingly dry and crisp. Strong examples may show some warming.", + "comments": "Strengths can be as low as 4.5% or as high as 12.5%, but most commonly in the range listed. Perception of color varies widely based on tint of added fruit.", + "history": "Initially brewed at Birrificio Montegioco and Birrificio Barley in 2006-2007. Became more popular after being published in the 2015 Guidelines as Italian Grape Ale (IGA), and inspired many local variations in other countries.Characteristic", + "ingredients": "Pils or pale base malt, limited pale crystal or wheat malts. Grape must(red or white varieties, typically fresh must) is usually 15 – 20% of the total grist, but can exceed 40%. The must is fermented with the beer, not a blending of wine and beer. Fruity-spicy yeast are most common but neutral varieties can be used. Hops should be selected to complement the overall profile. This beer is not dry-hopped.Oak is allowable, but not required, and it should not be overpowering, or at levels stronger than found in wine.", + "style_comparison": "Similar base asseveral Belgian styles, likeBelgian Blonde, Saison, and Belgian Single, but with grapes. Higher strength examples are similar to Belgian Tripel or Belgian Golden Strong Ale, but with grapes. Not funky like Fruit Lambic.", + "entry_instructions": "The entrant must specify the type of grape used. The entrant mayprovide additional information about the base style or characteristic ingredients.", + "tags": "specialty-beer, fruit", + "original_gravity": { + "minimum": { + "unit": "sg", + "value": 1.059 + }, + "maximum": { + "unit": "sg", + "value": 1.075 + } + }, + "international_bitterness_units": { + "minimum": { + "unit": "IBUs", + "value": 10 + }, + "maximum": { + "unit": "IBUs", + "value": 30 + } + }, + "final_gravity": { + "minimum": { + "unit": "sg", + "value": 1.004 + }, + "maximum": { + "unit": "sg", + "value": 1.013 + } + }, + "alcohol_by_volume": { + "minimum": { + "unit": "%", + "value": 6 + }, + "maximum": { + "unit": "%", + "value": 8.5 + } + }, + "color": { + "minimum": { + "unit": "SRM", + "value": 4 + }, + "maximum": { + "unit": "SRM", + "value": 8 + } + }, + "examples": "Montegioco Open Mind, Birrificio del Forte Il Tralcio, Luppolajo Mons Rubus, Firestone Walker Feral Vinifera, pFriem Family Brewers Druif, 4 Árvores Abbondanza", + "style_guide": "BJCP2021", + "type": "beer" + }, + { + "name": "Spice, Herb, or Vegetable Beer", + "category": "Spiced Beer", + "category_id": "30", + "style_id": "30A", + "category_description": "We use the common or culinary definitions of spices, herbs, and vegetables, not botanical or scientific ones. In general, spices are the dried seeds, seed pods, fruit, roots, bark, etc. of plants used for flavoring food. Herbs are leafy plants or parts of plants (leaves, flowers, petals, stalks) used for flavoring food. Vegetables are savory or less sweet edible plant products, used primarily for cooking or sometimes eating raw. Vegetables can include some botanical fruit. This category explicitly includes all culinary spices, herbs, and vegetables, as well as nuts (or anything with ‘nut’ in the name, including coconut), chile peppers, coffee, chocolate, spruce tips, rose hips, hibiscus, fruit peels/zest (but not juice), rhubarb, and the like. It does not include culinary fruit or grains. Flavorful fermentable sugars and syrups (e.g., agave nectar, maple syrup, molasses, sorghum, treacle, honey) or sweeteners (e.g., lactose) can be included only in combination with other allowable ingredients, and should not have a dominant character. Any combination of allowable ingredients may also be entered. See Category 29 for a definition and examples of fruit.See the Introduction to Specialty-Type Beer section for additional comments, particularly on evaluating the balance of added ingredients with the base beer.", + "notes": "Often called Spice Beer, regardless of whether spices, herbs, or vegetables are used.", + "overall_impression": "An appealing fusion of spices, herbs, or vegetables (SHVs) and beer, but still recognizable as beer. The SHV character should be evident but in balance with the beer, not so forward as to suggest an artificial product.", + "aroma": "Varies by base style. The SHV character should be noticeable in the aroma; however, some SHVs (e.g., ginger, cinnamon, rosemary) have stronger aromas and are more distinctive than others (e.g., most vegetables) – allow for a range of SHV character and intensity from subtle to aggressive. Hop aroma may be lower than in the base style to better show the SHV character. The SHVs should add an extra complexity, but not be so prominent as to unbalance the resulting presentation.", + "appearance": "Varies by base style and special ingredients. Lighter-colored beer may show distinctive ingredient colors, including in the head. Variable clarity, although haze is generally undesirable. Some ingredients may impact head retention.", + "flavor": "Varies by base style. As with aroma, distinctive SHV flavors should be noticeable, and may range in intensity from subtle to aggressive. Some SHVs are inherently bitter and may result in a beer more bitter than the declared base style. Bitterness, hop and malt flavors, alcohol content, and fermentation byproducts, such as esters, should be appropriate for the base style, but be harmonious and balanced with the distinctive SHV flavors present.", + "mouthfeel": "Varies by base style. SHVs may increase or decrease body. Some SHVs may add a bit of astringency, although a “raw” spice character is undesirable.", + "comments": "The description of the beer is critical for evaluation; judges should think more about the declared concept than trying to detect each individual ingredient. Balance, drinkability, and execution of the theme are the most important deciding factors. The SHVs should complement the original style and not overwhelm it. Base style attributes will be different after the addition of SHVs; do not expect the beer to taste identical to the unadulterated base style.", + "entry_instructions": "The entrant must specify the type of spices, herbs, or vegetables used, but individual ingredients do not need to be specified if a well-known spice blend is used (e.g., apple pie spice, curry powder, chili powder). Entrant must specify a description of the beer, identifying either a Base Style or the ingredients, specs, or target character of the beer. A general description of the special nature of the beer can cover all the required items.", + "vital_statistics": "OG, FG, IBUs, SRM, and ABV will vary depending on the underlying base beer.", + "tags": "specialty-beer, spice", + "examples": "Alesmith Speedway Stout, Elysian Avatar Jasmine IPA, Founders Breakfast Stout, Rogue Yellow Snow Pilsner, Traquair Jacobite Ale, Young’s Double Chocolate Stout", + "style_guide": "BJCP2021", + "type": "beer" + }, + { + "name": "Autumn Seasonal Beer", + "category": "Spiced Beer", + "category_id": "30", + "style_id": "30B", + "category_description": "We use the common or culinary definitions of spices, herbs, and vegetables, not botanical or scientific ones. In general, spices are the dried seeds, seed pods, fruit, roots, bark, etc. of plants used for flavoring food. Herbs are leafy plants or parts of plants (leaves, flowers, petals, stalks) used for flavoring food. Vegetables are savory or less sweet edible plant products, used primarily for cooking or sometimes eating raw. Vegetables can include some botanical fruit. This category explicitly includes all culinary spices, herbs, and vegetables, as well as nuts (or anything with ‘nut’ in the name, including coconut), chile peppers, coffee, chocolate, spruce tips, rose hips, hibiscus, fruit peels/zest (but not juice), rhubarb, and the like. It does not include culinary fruit or grains. Flavorful fermentable sugars and syrups (e.g., agave nectar, maple syrup, molasses, sorghum, treacle, honey) or sweeteners (e.g., lactose) can be included only in combination with other allowable ingredients, and should not have a dominant character. Any combination of allowable ingredients may also be entered. See Category 29 for a definition and examples of fruit.See the Introduction to Specialty-Type Beer section for additional comments, particularly on evaluating the balance of added ingredients with the base beer.", + "notes": "Autumn Seasonal Beers are beers that suggest cool weather and the autumn harvest season, and may include pumpkins, gourds, or other squashes, and associated spices.", + "overall_impression": "A malty, 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 harvest or Thanksgiving traditions.", + "aroma": "Malty, spicy, and balanced. A wide range is possible, as long as it evokes the harvest theme. The declared ingredients and concept set the expectation. Hops are often subtle. Alcohol is often present, but smooth and supportive. The components should be well-integrated, and create a coherent presentation.See Flavor section for spice, malt, sugar, and vegetable character.", + "appearance": "Medium amber to coppery-brown; lighter versions are more common. Clear, if not opaque. Well-formed, persistent,off-white to tan head. Some versions with squashes will take on an unusual hue for beer, with orange-like hints.", + "flavor": "Malty, spicy, and balanced. Allow for brewer creativity in meeting the theme objective. Warming or sweet spices common. Rich, toasty malty flavors are common, and may include caramel, toasted bread or pie crust, biscuit, or nut flavors. May include distinctive sugar flavors, like molasses, honey, or brown sugar. Flavor derived from squash-based vegetables are often elusive, often only providing a richer sweetness.The special ingredients should be supportive and balanced, not overshadowing the base beer. Bitterness and hop flavor are usually restrained to not interfere with the special character. Usually finishes somewhat full and satisfying, occasionallywith a light alcohol flavor. Roasted malt characteristics are typically absent.", + "mouthfeel": "Body is usually medium to full, and may be chewy. Moderately low to moderately high carbonation. Age character allowable. Warming alcohol allowable.", + "comments": "Using the sensory profile of products that suggest the harvest season, like pumpkin pie, apple pie, or candied yams, balanced with a supportive, often malty base beer. The description of the beer is critical for evaluation; judges should think more about the declared concept than trying to detect each individual ingredient. Balance, drinkability, and execution of the theme are the most important deciding factors.", + "entry_instructions": "The entrant must specify the type of spices, herbs, or vegetables used; individual ingredients do not need to be specified if a well-known blend of spices is used (e.g., pumpkin pie spice). Entrant must specify a description of the beer, identifying either a Base Styleor the ingredients, specs, or target character of the beer. A general description of the special nature of the beer can cover all the required items.", + "vital_statistics": "OG, FG, IBUs, SRM, and ABV will vary depending on the underlying base beer. ABV is generally above 5%, and most examples are somewhat amber-copper in color.", + "tags": "specialty-beer, spice", + "ingredients": "Spices are required, and often include those evocative of the fall, harvest, or Thanksgiving season (e.g., allspice, nutmeg, cinnamon, cloves, ginger) but any combination is possible and creativity is encouraged. Flavorful adjuncts are common (e.g., molasses, invert sugar, brown sugar, honey, maple syrup). Squash-type or gourd-type vegetables (most frequently pumpkin) are often used.", + "examples": "Dogfish Head Punkin Ale, Elysian Punkuccino, Rogue Pumpkin Patch Ale, Schlafly Pumpkin Ale, UFO Pumpkin, Weyerbacher Imperial Pumpkin", + "style_guide": "BJCP2021", + "type": "beer" + }, + { + "name": "Winter Seasonal Beer", + "category": "Spiced Beer", + "category_id": "30", + "style_id": "30C", + "category_description": "We use the common or culinary definitions of spices, herbs, and vegetables, not botanical or scientific ones. In general, spices are the dried seeds, seed pods, fruit, roots, bark, etc. of plants used for flavoring food. Herbs are leafy plants or parts of plants (leaves, flowers, petals, stalks) used for flavoring food. Vegetables are savory or less sweet edible plant products, used primarily for cooking or sometimes eating raw. Vegetables can include some botanical fruit. This category explicitly includes all culinary spices, herbs, and vegetables, as well as nuts (or anything with ‘nut’ in the name, including coconut), chile peppers, coffee, chocolate, spruce tips, rose hips, hibiscus, fruit peels/zest (but not juice), rhubarb, and the like. It does not include culinary fruit or grains. Flavorful fermentable sugars and syrups (e.g., agave nectar, maple syrup, molasses, sorghum, treacle, honey) or sweeteners (e.g., lactose) can be included only in combination with other allowable ingredients, and should not have a dominant character. Any combination of allowable ingredients may also be entered. See Category 29 for a definition and examples of fruit.See the Introduction to Specialty-Type Beer section for additional comments, particularly on evaluating the balance of added ingredients with the base beer.", + "notes": "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 the festive season.", + "overall_impression": "A stronger, darker, spiced beer that often has a rich body and warming finish suggesting a good accompaniment for the cold winter season.", + "aroma": "Malty, spicy, fruity, and balanced. A wide range is possible, as long as it evokes the holiday theme. The declared ingredients and concept set the expectation. Fruit is often dark or dried in character. Hops are often subtle. Alcohol is often present, but smooth and supportive. Malty and sugary aromas tend to be greater in the balance, and support the spices. The components should be well-integrated, and create a coherent presentation.See Flavor section for spice, malt, sugar, and fruit character.", + "appearance": "Medium amber to very dark brown; darker versions are more common. Clear, if not opaque. Usually clear, although darker versions may be virtually opaque. Well-formed, persistent, off-white to tan head.", + "flavor": "Malty, spicy, fruity, and balanced. Allow for brewer creativity in meeting the theme objective. Warming or sweet spices common. Rich, sweet malty flavors are common, and may include caramel, toast, nutty, or chocolate flavors. May include dried fruit or dried fruit peel flavors such as raisin, plum, fig, cherry, orange peel, or lemon peel. May include distinctive sugar flavors, like molasses, honey, or brown sugar. The special ingredients should be supportive and balanced, not overshadowing the base beer. Bitterness and hop flavor are usually restrained to not interfere with special character. Usually finishes rather full and satisfying, often with a light alcohol flavor. Roasted malt characteristics are rare, and not usually stronger than chocolate.", + "mouthfeel": "Body is usually medium to full, often with a malty chewiness. Moderately low to moderately high carbonation. Age character allowable. Warming alcohol allowable.", + "comments": "Using the sensory profile of products that suggest the holiday season, such asChristmas cookies, gingerbread, English-type Christmas pudding, rum cakes, eggnog, evergreen trees, potpourri, or mulling spices, balanced with a supportive, often malty, warming, and darker base beer. The description of the beer is critical for evaluation; judges should think more about the declared concept than trying to detect each individual ingredient. Balance, drinkability, and execution of the theme are the most important deciding factors.", + "history": "The winter holiday season is a traditional time when old friends get together, where beer of a somewhat higher alcohol content and richness is served. Many breweries offer seasonal products that may be darker, stronger, spiced, or otherwise more characterful than their year-round beers. Spiced versions are an American or Belgian tradition, since English or German breweries traditionally do not use spices in their beer. Many American craft examples were inspired by Anchor Our Special Ale, first produced in 1975.", + "entry_instructions": "The entrant must specify the type of spices, sugars, fruits, or additional fermentables used; individual ingredients do not need to be specified if a well-known blend of spices is used (e.g., mulling spice). Entrant must specify a description of the beer, identifying either a Base Styleor the ingredients, specs, or target character of the beer. A general description of the special nature of the beer can cover all the required items.", + "vital_statistics": "OG, FG, IBUs, SRM, and ABV will vary depending on the underlying base beer. ABV is generally above 6%, and most examples are somewhat dark in color.", + "tags": "specialty-beer, spice", + "ingredients": "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 (often dried or dark fruit). Flavorful adjuncts are often used (e.g., molasses, treacle, invert sugar, brown sugar, honey, maple syrup).Usually ales, although strong dark lagers exist.", + "examples": "Anchor Christmas Ale, Great Lakes Christmas Ale, Harpoon Winter Warmer, Rogue Santa’s Private Reserve, Schlafly Christmas Ale, Troeg’s The Mad Elf", + "style_guide": "BJCP2021", + "type": "beer" + }, + { + "name": "Specialty Spice Beer", + "category": "Spiced Beer", + "category_id": "30", + "style_id": "30D", + "category_description": "We use the common or culinary definitions of spices, herbs, and vegetables, not botanical or scientific ones. In general, spices are the dried seeds, seed pods, fruit, roots, bark, etc. of plants used for flavoring food. Herbs are leafy plants or parts of plants (leaves, flowers, petals, stalks) used for flavoring food. Vegetables are savory or less sweet edible plant products, used primarily for cooking or sometimes eating raw. Vegetables can include some botanical fruit. This category explicitly includes all culinary spices, herbs, and vegetables, as well as nuts (or anything with ‘nut’ in the name, including coconut), chile peppers, coffee, chocolate, spruce tips, rose hips, hibiscus, fruit peels/zest (but not juice), rhubarb, and the like. It does not include culinary fruit or grains. Flavorful fermentable sugars and syrups (e.g., agave nectar, maple syrup, molasses, sorghum, treacle, honey) or sweeteners (e.g., lactose) can be included only in combination with other allowable ingredients, and should not have a dominant character. Any combination of allowable ingredients may also be entered. See Category 29 for a definition and examples of fruit.See the Introduction to Specialty-Type Beer section for additional comments, particularly on evaluating the balance of added ingredients with the base beer.", + "notes": "A Specialty Spice Beer is a 30A Spice, Herb, or Vegetable(SHV) Beer with some additional ingredients, such as fermentable sugars (e.g., honey, brown sugar, invert sugar, maple syrup), sweeteners (e.g., lactose), adjuncts, alternative grains, or other special ingredients added, or some additional process applied.30B Autumn and 30C Winter Seasonal Beers already allow additional ingredients, and should not be used as a base in this style.", + "overall_impression": "An appealing combinationof spices, herbs, or vegetables (SHVs), sugars, and beer, but still recognizable as beer. The SHV and sugar character should both be evident but in balance with the beer, not so forward as to suggest an artificial product.", + "aroma": "Same as SHVBeer, except that some additional fermentables (e.g., honey, molasses) may add an aroma component. Whatever additional aroma component is present should be in balance with the SHV and the beer components, and be a pleasant combination.", + "appearance": "Same as Spice, Herb, or VegetableBeer.", + "flavor": "Same as SHVBeer, except that some additional fermentables (e.g., honey, molasses) may add a flavor component. Whatever additional flavor component is present should be in balance with the SHV 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 and sweeter finish; fully fermentable sugars may thin out the finish.", + "mouthfeel": "Same as SHVBeer, although depending on the type of sugar added, could increase or decrease the body.", + "comments": "If the additional fermentables or processes do not add a distinguishable character to the beer, enter it as one of the other (non-Specialty) Spiced Beer styles and omit a description of the extra ingredients or processes.", + "entry_instructions": "The entrant must specify the type of SHVs used, but individual ingredients do not need to be specified if a well-known spice blend is used (e.g., apple pie spice, curry powder, chili powder). The entrant must specify the type of additional ingredient (per the introduction) or special process employed.Entrant must specify a description of the beer, identifying either a Base Styleor the ingredients, specs, or target character of the beer. A general description of the special nature of the beer can cover all the required items.", + "vital_statistics": "OG, FG, IBUs, SRM, and ABV will vary depending on the underlying base beer.", + "tags": "specialty-beer, spice", + "examples": "New Belgium Honey Orange Tripel, Westbrook It’s Tiki Time", + "style_guide": "BJCP2021", + "type": "beer" + }, + { + "name": "Alternative Grain Beer", + "category": "Alternative Fermentables Beer", + "category_id": "31", + "style_id": "31A", + "category_description": "This category contains Specialty-TypeBeers usingeither grain or sugar to add a distinctive character. See the Introduction to Specialty-Type Beer section for additional comments, particularly on evaluating the balance of added ingredients to the base beer.", + "notes": "An Alternative Grain 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) 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.", + "overall_impression": "A base beer enhanced by or featuring the character of additional grains. The specific character depends greatly on the added grains.", + "aroma": "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, and some may have a relatively neutral character.", + "appearance": "Same as base beer style, although some additional haze may be noticeable.", + "flavor": "Same as base beer style. The additional grain should be noticeable in flavor, although it may not be necessarily identifiable. Some grains add an additional grainy, bready, or nutty flavor, while others simply enhance the flavor of the base beer. Some grains add a dryness to the finish.", + "mouthfeel": "Same as the base beer, although many additional grains (e.g., oats, rye) increase body and viscosity, while some (e.g., GF grains) create a thinner beer.", + "comments": "The additional grain should be apparent somewhere in the sensory profile. 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.", + "entry_instructions": "The entrant must specify the type of alternative grain used. Entrant must specify a description of the beer, identifying either a Base Style or the ingredients, specs, or target character of the beer. A general description of the special nature of the beer can cover all the required items.", + "vital_statistics": "OG, FG, IBUs, SRM, and ABV will vary depending on the underlying base beer.", + "tags": "specialty-beer", + "examples": "Blue/Point Rastafarye Ale, Green’s India Pale Ale, Lakefront New Grist, New Planet Pale Ale, Rogue Morimoto Soba Ale, Voodoo Swimming Jeans", + "style_guide": "BJCP2021", + "type": "beer" + }, + { + "name": "Alternative Sugar Beer", + "category": "Alternative Fermentables Beer", + "category_id": "31", + "style_id": "31B", + "category_description": "This category contains Specialty-TypeBeers usingeither grain or sugar to add a distinctive character. See the Introduction to Specialty-Type Beer section for additional comments, particularly on evaluating the balance of added ingredients to the base beer.", + "notes": "An Alternative Sugar Beer is a standard beer (Classic Style or not) with addedsweeteners, including fermentable sugars (e.g., honey, brown sugar, invert sugar, molasses, treacle, maple syrup, sorghum), unfermentable sugars (e.g., lactose), sugar alcohols (e.g., sorbitol), and any other sweetener (natural or artificial) that affects the flavor profile. The beers may or may not have any residual sweetness; it depends on the type of sugar, but flavor contributions are expected.", + "overall_impression": "A tasteful integration of sugar and beer, but still recognizable as beer. The sugar character should both be evident and in balance with the beer, not so forward as to suggest an artificial product.", + "aroma": "Same as the base beer, except that some additional fermentables (e.g., honey, molasses) may add an aroma, which should be a pleasant, balanced combination with the beer.", + "appearance": "Same as the base beer, although some sugars will bring additional, usually darker, colors.", + "flavor": "Same as the base beer, except that some additional fermentables (e.g., honey, molasses) may add a flavor, which should be a pleasant, balanced combination with the beer. Added sugars should not have a raw, unfermented flavor. Some unfermentable sugars provide a fuller finish, while fully fermentable sugars can thin out the finish.", + "mouthfeel": "Same as the base beer, although depending on the type of sugar added, could increase or decrease the body.", + "comments": "The additional sugar should be apparent somewhere in the sensory profile. If the sugars 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 is perceived 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.", + "entry_instructions": "The entrant must specify the type of sugar used. Entrant must specify a description of the beer, identifying either a Base Style or the ingredients, specs, or target character of the beer. A general description of the special nature of the beer can cover all the required items.", + "vital_statistics": "OG, FG, IBUs, SRM, and ABV will vary depending on the underlying base beer.", + "tags": "specialty-beer", + "examples": "Bell’s Hopslam, Cervejaria Colorado Appia, Fifth Hammer Break of Jawn, Groundswell Piloncillo, Long Trail Harvest, New Glarus Cabin Fever", + "style_guide": "BJCP2021", + "type": "beer" + }, + { + "name": "Classic Style Smoked Beer", + "category": "Smoked Beer", + "category_id": "32", + "style_id": "32A", + "category_description": "This category contains Specialty-TypeBeers that have a smoke character.", + "notes": "Intended for smoked versions of Classic Style beers, except if the Classic Style beer has smoke as an inherent part of its definition (of course, that beer should be entered in its base style, such as Rauchbier).", + "overall_impression": "A well-balanced fusion of the malt and hops of the base beer style with a pleasant and agreeable smoke character.", + "aroma": "A pleasant balance between the expected aroma of the base beer and smoked malt. The smoke character ranges from low to assertive, and may show varietal wood smoke character (e.g., alder, oak, beechwood). The balance between the smoke and beer can vary – they do not need to be equal in intensity. However, the resulting mix should be appealing. Sharp, phenolic, harsh, rubbery, or burnt smoke-derived aromatics are inappropriate.", + "appearance": "Variable. The appearance should reflect the base beer style, although the color is often a bit darker than expected for the plain base style.", + "flavor": "Similar to the aroma, with a balance between the base beer and low to assertive smoked malt. Varietal woods can produce different flavor profiles. The balance between smoke and beer can vary, but the resulting blend should be enjoyable. Smoke can add some additional dryness to the finish. Harsh, bitter, burnt, charred, rubbery, sulfury, medicinal, or phenolic smoke-derived flavors are inappropriate.", + "mouthfeel": "Varies with the base beer style. Significant astringent, phenolic, smoke-derived harshness is a fault.", + "comments": "Use this style for beers other than Bamberg-style Rauchbier (i.e., beechwood-smoked Märzen), which has its own style. Judges should evaluate these beers mostly on the overall balance, and how well the smoke character enhances the base beer.", + "history": "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, Munich Dunkel, Schwarzbier, Munich Helles, Pils, and other specialty styles.", + "entry_instructions": "The entrant must specify a Base Style. The entrant must specify the type of wood or smoke if a varietal smoke character is noticeable.", + "vital_statistics": "Varies with the base beer style.", + "tags": "specialty-beer, smoke", + "ingredients": "Different materials used to smoke malt result in unique flavor and aroma characteristics. Beechwood, or other hardwood (e.g., oak, maple, mesquite, alder, pecan, apple, cherry, other fruitwoods) smoked malts may be used. These may be reminiscent of certain smoked foods (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 phenols and dirt-like earthiness. The remaining ingredients vary with the base style. If smoked malts are combined with other unusual ingredients (e.g., fruits, vegetables, spices, honey) in noticeable quantities, the resulting beer should be entered in the 32B Specialty Smoked Beer.", + "examples": "Alaskan Smoked Porter, Schlenkerla Oak Smoke Doppelbock, Schlenkerla Rauchbier Weizen,SchlenkerlaRauchbier Ur-Bock, O’Fallon Smoked Porter, Spezial Rauchbier Lagerbier", + "style_guide": "BJCP2021", + "type": "beer" + }, + { + "name": "Specialty Smoked Beer", + "category": "Smoked Beer", + "category_id": "32", + "style_id": "32B", + "category_description": "This category contains Specialty-TypeBeers that have a smoke character.", + "notes": "A Specialty Smoked Beer is either a smoked beer based on something other than a Classic Style (a Specialty-Type style, or a broad style family such as Porter rather than a specific style), OR any type of smoked beer with additional specialty ingredients (fruits, vegetables, spices) or processes employed that transform the beer into something more unique.", + "overall_impression": "A well-balanced fusion of the malt and hops of the base specialty beer style with a pleasant and agreeable smoke character.", + "aroma": "A pleasant balance between the expected aroma of the base beer, smoked malt, and any specialty ingredients. The smoke character ranges from low to assertive, and may show varietal wood smoke character (e.g., alder, oak, beechwood). The balance between the smoke, the beer, and any specialty ingredients can vary – they do not need to be equal in intensity. However, the resulting mix should be appealing. Sharp, phenolic, harsh, rubbery, or burnt smoke-derived aromatics are inappropriate.", + "appearance": "Variable. The appearance should reflect the base beer style, although the color is often a bit darker than expected for the plain base style. The use of certain fruits and spices may affect the color and hue of the beer as well.", + "flavor": "Similar to the aroma, with a balance between the base beer, any specialty ingredients, and low to assertive smoked malt. Varietal woods can produce different flavor profiles. The balance between smoke, beer, and any specialty ingredients can vary, but the resulting blend should be enjoyable. Smoke can add some additional dryness to the finish. Harsh, bitter, burnt, charred, rubbery, sulfury, medicinal, or phenolic smoke-derived flavors are inappropriate.", + "mouthfeel": "Varies with the base beer style. Significant astringent, phenolic, smoke-derived harshness is a fault.", + "comments": "Judges should evaluate these beers mostly on the overall balance, and how well the smoke character enhances the base beer and any specialty ingredients.", + "entry_instructions": "The entrant must specify the type of wood or smoke if a varietal smoke character is noticeable. The entrant must specify the additional ingredients or processes that make this a specialty smoked beer.Entrant must specify a description of the beer, identifying either a base style or the ingredients, specs, or target character of the beer. A general description of the special nature of the beer can cover all the required items.", + "vital_statistics": "Varies with the base beer style.", + "tags": "specialty-beer, smoke", + "ingredients": "Same as 32A Classic Style Smoked Beer with the possible addition of specialty ingredients (e.g., fruits, spices, vegetables, honey) in noticeable quantities.", + "examples": "Fat Head’s Up in Smoke, Ommegang Bourbon Barrel Vanilla Smoked Porter", + "style_guide": "BJCP2021", + "type": "beer" + }, + { + "name": "Commercial Specialty Beer", + "category": "Specialty Beer", + "category_id": "34", + "style_id": "34A", + "category_description": "While there are many Specialty-Type Beers in these guidelines, the Specialty Beer style category is intended for those beers that do not fit anywhere else. Please check each previous Specialty-Type category before entering a beer in one of these styles.", + "notes": "This style is intended for reproductions or interpretations of specific commercial beers that don’t fit withindefined styles. Beers entered here do not need to be exact copies. 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 Commercial Specialty Beerfitsanother defined style, do not enter it here.", + "overall_impression": "Based on declared beer.", + "aroma": "Based on declared beer.", + "appearance": "Based on declared beer.", + "flavor": "Based on declared beer.", + "mouthfeel": "Based on declared beer.", + "comments": "Intended as a catch-all location for specific beers that are based on unique commercial examples that don’t fit existing styles. Past versions of the Style Guidelines included a Belgian Specialty Ale style; this style fits that general purpose, as well as allowing non-Belgian entries of similar intent.", + "entry_instructions": "The entrant must specify the name of the commercial beer, specifications (vital statistics) for the beer, and either a brief sensory description or a list of ingredients used in making the beer. Without this information, judges who are unfamiliar with the beer will have no basis for comparison.", + "vital_statistics": "OG, FG, IBUs, SRM, and ABV will vary depending on the declared beer.", + "tags": "specialty-beer", + "examples": "Orval, La Chouffe", + "style_guide": "BJCP2021", + "type": "beer" + }, + { + "name": "Mixed-Style Beer", + "category": "Specialty Beer", + "category_id": "34", + "style_id": "34B", + "category_description": "While there are many Specialty-Type Beers in these guidelines, the Specialty Beer style category is intended for those beers that do not fit anywhere else. Please check each previous Specialty-Type category before entering a beer in one of these styles.", + "notes": "This style is intended for beers in Existing Styles (previously-defined Classic Style beers or Specialty-Type Beers) that are either:A combination of Existing Styles that are not defined previously in the guidelines, including combination of Specialty-Type Beers not otherwise allowable elsewhere.A variation of an Existing Style using a non-traditional method or process (e.g., dry-hopping, ‘eis’-ing, stein bier) for that style.A variation of an Existing Style using a non-traditional ingredient (e.g., yeast with a non-traditional profile, hops with a different character than described in the Base Style).Out-of-spec variations of an Existing Style (e.g., ‘imperial’ versions, ‘session’ versions, overly-sweet versions, etc.).This style is intended for beers that can’t be entered in previously-listed styles first, including (and especially) the declared Base Style of beer. However, if the unusual method, process, or ingredient results in a beer that now fits within another defined style, the beer should be entered there. Note that some styles already allow for different strengths (e.g., IPAs, Saisons), so those variations should be entered as the appropriate Base Style.Bear in mind that a poorly-made, faulted beer should not be used to define a new style. Drinkability should always be maintained, while allowing for creative new concepts.", + "overall_impression": "Based on the declared Base Styles, methods, and ingredients. As with all Specialty-Type Beers, the resulting combination of beer styles needs to be harmonious and balanced, and be pleasant to drink.", + "aroma": "Based on the declared Base Styles.", + "appearance": "Based on the declared Base Styles.", + "flavor": "Based on the declared Base Styles.", + "mouthfeel": "Based on the declared Base Styles.", + "comments": "See preamble for intent.", + "entry_instructions": "The entrant must specify the Base Style or Styles being used, and any special ingredients, processes, or variations involved. The entrant may provide an additional description of the sensory profile of the beer or the vital statistics of the resulting beer.", + "vital_statistics": "OG, FG, IBUs, SRM, and ABV will vary depending on the declared beer.", + "tags": "specialty-beer", + "examples": "Birrificio Italiano Tipopils, Firestone Walker Pivo Pils, Jack’s Abby Hoponius Union, Ommegang Helles Superior", + "style_guide": "BJCP2021", + "type": "beer" + }, + { + "name": "Experimental Beer", + "category": "Specialty Beer", + "category_id": "34", + "style_id": "34C", + "category_description": "While there are many Specialty-Type Beers in these guidelines, the Specialty Beer style category is intended for those beers that do not fit anywhere else. Please check each previous Specialty-Type category before entering a beer in one of these styles.", + "notes": "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 can be entered in another beer stylefirst. This is the last resort for any beer entered into a competition. With the broad definition for previous styles, this style should be rarely used.", + "overall_impression": "Varies, but should be a unique experience.", + "aroma": "Varies.", + "appearance": "Varies.", + "flavor": "Varies.", + "mouthfeel": "Varies.", + "comments": "This style cannot represent a well-known commercial beer (otherwise it would be a Commercial Specialty Beer) and cannot fit into any other existing Specialty-Type Beer style (including those within this major category).", + "entry_instructions": "The entrant must specify the special nature of the experimental beer, including the special ingredients or processes that make it not fit elsewhere in the guidelines. The entrant must provide vital statistics for the beer, and either a brief sensory description or a list of ingredients used in making the beer. Without this information, judges will have no basis for evaluation.", + "vital_statistics": "OG, FG, IBUs, SRM, and ABV will vary depending on the declared beer.", + "tags": "specialty-beer", + "examples": "None", + "style_guide": "BJCP2021", + "type": "beer" + }, + { + "name": "Dorada Pampeana", + "category": "Argentine Styles", + "category_id": "X", + "style_id": "X1", + "notes": "Suggested style placement: Category 18 (Pale American Beer)En sus comienzos los cerveceros caseros argentinos estaban muy limitados: no existían los extractos, sólo malta pilsen y lúpulo Cascade. Sólo levaduras secas, comúnmente Nottingham, Windsor o Safale. Con estos ingredientes, los cerveceros argentinos desarrollaron una versión específica de la Blond Ale, llamda Dorada Pampeana.", + "impresion_general": "Fácilmente bebible, accesible, con orientación a malta.", + "aroma": "aroma dulce maltoso ligero a moderado. Es aceptable el aroma frutal bajo a moderado. Debe tener aroma a lúpulo bajo a medio. Sin diacetilo.", + "aspecto": "color amarillo claro a dorado profundo. Claro a brillante. Espuma baja a medio con buena retención.", + "sabor": "Dulzor maltoso inicial suave. Típicamente ausentes los flavors a caramelo. Flavor a lúpulo ligero a moderado (usualmente Cascade), pero no debería ser agresivo. Amargor bajo a moderado, pero el balance tiende a la malta. Final medio-seco o algo dulce. Sin diacetilo.", + "sensacion_en_boca": "Cuerpo mediano ligero a medio. Carbonatación media a alta. Sensación suave sin amargor áspero o astringencia.", + "comentarios": "es dificultoso lograr el balance.", + "historia": "los primeros cerveceros argentinos sólo accedían a malta pilsen y lúpulo cascade y con ellos desarrollaron esta variante de Blond Ale.", + "ingredientes": "usualmente solo malta pálida o pilsen, aunque puede incluir bajas proporciones de malta caramelizadas. Comúnmente lúpulo Cascade. Levaduras americanas limpias, británicas levemente frutadas o Kölsch, usualmente acondicionada en frío.", + "original_gravity": { + "minimum": { + "unit": "sg", + "value": 1.042 + }, + "maximum": { + "unit": "sg", + "value": 1.054 + } + }, + "international_bitterness_units": { + "minimum": { + "unit": "IBUs", + "value": 15 + }, + "maximum": { + "unit": "IBUs", + "value": 22 + } + }, + "final_gravity": { + "minimum": { + "unit": "sg", + "value": 1.009 + }, + "maximum": { + "unit": "sg", + "value": 1.013 + } + }, + "alcohol_by_volume": { + "minimum": { + "unit": "%", + "value": 4.3 + }, + "maximum": { + "unit": "%", + "value": 5.5 + } + }, + "color": { + "minimum": { + "unit": "SRM", + "value": 3 + }, + "maximum": { + "unit": "SRM", + "value": 5 + } + }, + "style_guide": "BJCP2021", + "type": "beer" + }, + { + "name": "IPA Argenta", + "category": "Argentine Styles", + "category_id": "X", + "style_id": "X2", + "notes": "Suggested style placement: Category 21 (IPA)IPA Especialidad: IPA ARGENTA", + "impresion_general": "Una Pale Ale Argentina decididamente amarga y lupulada, refrescante y moderadamente fuerte. La clave del estilo está en la tomabilidad sin asperezas y con un buen balance.", + "aroma": "Intenso aroma a lúpulo con carácter floral y cítrico, derivado de los lúpulos argentinos. Muchas versiones tienen dry-hopping, lo que otorga un carácter a hierba adicional, aunque esto no es requerido. Puede hallarse dulzura límpida a malta e inclusive algo de caramelo, pero con menor tenor que en las Ipas inglesas. Un carácter frutal leve de los ésteres es aceptable, al igual que toques fenólicos producto de la fermentación del trigo, que nunca deben ser dominantes y solo deben agregar complejidad. De todos modos, el carácter relativmente neutro de la fermentación es lo más usual. Puede notarse algo de alcohol en las versiones más fuertes. Sin DMS. El diacetil es un demérito importante en esta cerveza ya que apaga el lúpulo, por lo que nunca debe estar presente.", + "aspecto": "El color varía de dorado medio a cobre rojizo medio. Algunas versiones pueden tener un tinte anaranjado. Debe ser clara, aunque las versiones con dry-hopping o que contienen trigo no malteado pueden tener una leve turbiedad. Buena espuma persistente.", + "sabor": "A lúpulo medio a alto, debiendo reflejar el carácter del lúpulo argentino, con aspectos prominentemente cítricos a pomelo rosado y cáscara de mandarina, que deben dominar. Puede tener también tonos florales como flores de azhar o también herbal y/o resinoso aunque es menos habitual y solo debe agregar complejidad. Amargor medio a medio alto, soportado por una maltosidad limpia que proporciona un balance adecuado.Sabor a malta bajo a medio, límpido, aunque son aceptables bajos niveles acaramelados o picantes por el uso de trigo, sea o no malteado. Sin diacetil. Un bajo carácter frutal es aceptable, pero no requerido. El amargor debe permanecer en el retrogusto pero nunca debe ser áspero. Finish medio seco a seco y refrescante. Puede percibirse algún sabor a alcohol en las versiones más fuertes.", + "sensacion_en_boca": "cuerpo medio liviano a medio, suave, sin astringencias derivadas del lúpulo, aunque la moderada a moderada alta carbonatación puede combinarse con el trigo para dar una sensación seca, aún en presencia de la dulzura de la malta. Suave tibieza a alcohol en las versiones más fuertes (no en todas). Menor cuerpo que la IPA inglesa, y más seca que la IPA Americana.", + "historia": "La versión Argentina del histórico estilo inglés desarrollada en el marco de una serie de encuentros de la Asociación Civil Somos Cerveceros en 2013, donde se fueron definiendo sus características distintivas. Se diferencia de la IPA Americana por agregado de trigo a la receta de granos y el uso de lúpulos Argentinos que tienen características únicas de sabor y aroma. Se busca que las caracterísiticas cítricas del lúpulo Argentino armonicen con el trigo, como sucede en la Witbier. El agregado de bajas cantidades de trigo puede recordar al grist de la Kölsch, donde también hay un frutado producto de la fermentación.", + "ingredientes": "malta pálida (bien modificada y disponible para maceración simple) y una cantidad de trigo como complemento que no debe superar el 15%; El trigo puede ser malteado o sin maltear. EN el caso de agregar caramelos, deben ser limitados y preferentemente utilizando trigo caramelo. Los lúpulos Argentinos como el Cascade, Mapuche y Nugget son los usuales, aunque puede tener Spalt, Victoria y Bullion para agregar complejidad. Levadura americana que da un perfil límpido o levemente frutal. El agua varía de blanda a moderadamente sulfatada.", + "ejemplos_comerciales": "Antares Ipa Argenta, Kerze Ipa Argenta.", + "original_gravity": { + "minimum": { + "unit": "sg", + "value": 1055 + }, + "maximum": { + "unit": "sg", + "value": 1065 + } + }, + "international_bitterness_units": { + "minimum": { + "unit": "IBUs", + "value": 35 + }, + "maximum": { + "unit": "IBUs", + "value": 60 + } + }, + "final_gravity": { + "minimum": { + "unit": "sg", + "value": 1008 + }, + "maximum": { + "unit": "sg", + "value": 1015 + } + }, + "alcohol_by_volume": { + "minimum": { + "unit": "%", + "value": 5 + }, + "maximum": { + "unit": "%", + "value": 6.5 + } + }, + "color": { + "minimum": { + "unit": "SRM", + "value": 6 + }, + "maximum": { + "unit": "SRM", + "value": 15 + } + }, + "style_guide": "BJCP2021", + "type": "beer" + }, + { + "name": "Italian Grape Ale", + "category": "Italian Styles", + "category_id": "X", + "style_id": "X3", + "notes": "For uses outside Italy, see 29D Grape Ale.", + "aroma": "Aromatic characteristics of a particular grape have to be noticeable but do should not overpower the other aromas. The grape character should be pleasant and should not have defects such as oxidation. Malt character is usually restrained and should not exhibit a roasty, stout like, profile. Hop aroma (floral, earthy) can range from medium-low to absent. Some examples can have a low wild character described as barnyard, earthy, goaty but should not be as intense as in a lambic/fruit lambic. No diacetyl.", + "appearance": "Color can range from light gold to copper but some examples can be brown. Reddish/ruby color is usually due to the use of red grape varieties. White to reddish head with generally a medium low retention. Clarity is generally good but some cloudiness may be present.", + "flavor": "As with aroma, grape character (must or wine-like) must be present and may range from medium-low to medium-high intensity. Varieties of grape can contribute differently on the flavor profile: in general stone/tropical fruit flavors (peach, pear, apricot, pineapple) can come from white grapes and red fruit flavors (e.g., cherry, strawberry) from red grape varieties. Further fruity character of fermentative origin is also common. Different kinds of special malts can be used but should be supportive and balanced, not so prominent as to overshadow the base beer. Strong roasted and/or chocolate character is inappropriate. Light sour notes, due to the use of grape, are common and may help to improve the drinkability but should not be prominent as in Sour ale/Lambic or similar. Oak flavors, along with some barnyard, earthy, goaty notes can be present but should not be predominant. Bitterness and hop flavors are low. Diacetyl is absent", + "mouthfeel": "Medium-high carbonation improves the perception of aroma. Body is generally from low to medium and some acidity can contribute to increase the perception of dryness. Strong examples can show some warming but without being hot or solventy.", + "overall_impression": "A sometimes refreshing, sometimes more complex Italian ale characterized by different varieties of grapes.", + "history": "Initially brewed at Birrificio Montegioco and Birrificio Barley in 2006-2007, Italian Grape Ale (IGA) is now produced by many Italian craft breweries. It’s also becoming popular in US and other wine countries. It represents a communion between beer and wine promoted to the large local availability of different varieties of grapes across the country. They can be an expression of territory, biodiversity and creativity of the brewer. Normally seen as a specialty beer in the range of products of the brewery. Breweries call “Wild IGA” or “Sour IGA” any wild/sour version of the style.", + "ingredients": "Pils in most of cases or pale base malt with some special malts (if any). Grape content can represent up to 40% of whole grist. Grape or grape must, sometimes extensively boiled before use, can be used at different stages: during boiling or more commonly during primary/secondary fermentation. Yeast can show a neutral character (more common) or a fruity/spicy profile (English and Belgian strains). Wine yeast can be used also in conjunction with other yeasts. Continental hop varieties, mainly German or English, are used in low quantities in order not to excessively characterize the beer.", + "style_comparison": "Similar to Fruit Beer but evolved as a standalone style due to the abundance of grapes varieties in Italy.", + "tags": "Specialty-beer, FruitBrazilian Styles", + "original_gravity": { + "minimum": { + "unit": "sg", + "value": 1.045 + }, + "maximum": { + "unit": "sg", + "value": 1.1 + } + }, + "international_bitterness_units": { + "minimum": { + "unit": "IBUs", + "value": 6 + }, + "maximum": { + "unit": "IBUs", + "value": 30 + } + }, + "final_gravity": { + "minimum": { + "unit": "sg", + "value": 1.005 + }, + "maximum": { + "unit": "sg", + "value": 1.015 + } + }, + "alcohol_by_volume": { + "minimum": { + "unit": "%", + "value": 4.5 + }, + "maximum": { + "unit": "%", + "value": 12 + } + }, + "color": { + "minimum": { + "unit": "SRM", + "value": 14 + }, + "maximum": { + "unit": "SRM", + "value": 25 + } + }, + "examples": "Montegioco Open Mind, Birrificio Barley BB5-10, Birrificio del Forte Il Tralcio, Viess Beer al mosto di gewurtztraminer, CRAK IGA Cabernet, Birrificio Apuano Ninkasi, Luppolajo Mons Rubus", + "style_guide": "BJCP2021", + "type": "beer" + }, + { + "name": "Catharina Sour", + "category": "Brazilian Styles", + "category_id": "X", + "style_id": "X4", + "notes": "Estilo sugerido para inscrição: Categoria 29 (Fruit Beer)", + "impressao_geral": "Uma cerveja refrescante de trigo, ácida e com frutas, possui um caráter de frutas vivida e uma acidez lática limpa. A graduação alcoólica contida, o corpo leve, a carbonatação elevada, e amargor abaixo da percepção fazem com que a fruta fresca seja o destaque. A fruta não precisa ser de caráter tropical, mas normalmente apresenta este perfil.", + "aroma": "Médio à alto caráter de fruta, reconhecível e identificável de forma imediata. Uma acidez lática limpa de intensidade baixa à media que complementa a fruta. Malte tipicamente neutro, mas pode apresentar notas de pão e grãos em caráter de apoio. Fermentação limpa sem caráter de levedura selvagem ou funky. Sem aroma de lúpulo. Sem álcool agressivo. Especiarias, ervas e vegetais devem complementar a fruta se estiverem presentes.", + "aparencia": "Coloração tipicamente bastante clara – amarela-palha até dourada. Espuma branca de média à alta formação e média à boa retenção. A coloração da espuma e da cerveja podem ser alteradas e ficar com a coloração da fruta. Claridade pode ser bastante límpida até turva. Efervescente.", + "sabor": "Sabor de fruta fresca dominante em intensidade média à alta, com uma acidez lática limpa de intensidade baixa à média-alta de forma complementar mas notável. A fruta deve ter um caráter fresco, sem parecer cozida, parecida com geléia ou artificial. O malte é normalmente ausente, se presente pode ter um caráter baixo de grãos ou pão, mas não deve nunca competir com a fruta ou a acidez. Amargor do lúpulo abaixo do limiar de percepção. Final seco com um retrogosto limpo, ácido e frutado. Sem sabor de lúpulo, notas acéticas, diacetil, ou sabores funk oriundos de Brett. Especiarias, ervas e vegetais são opcionais e em caráter complementar à fruta.", + "sensacao_de_boca": "Corpo baixo à médio-baixo. Carbonatação média à alta. Sem aquecimento alcoólico. Acidez baixa à média-baixa sem ser agressivamente ácida ou adstringente.", + "comentarios": "Melhor servida fresca. A acidez pode fazer com que a cerveja pareça mais seca e com um corpo menor do que a gravidade final sugere. Uma Berliner Weisse com adição de frutas deve ser inscrita na categoria 29A Fruit Beer.", + "historia": "Os exemplos individuais existiam com nomes diferentes anteriormente no Brasil, mas o estilo se tornou popular com esse nome depois que foi definido formalmente em 2015 durante uma reunião entre cervejeiros profissionais e caseiros em Santa Catarina. Utilizando ingredientes locais adequados para um clima quente, o estilo se espalhou para outros estados do Brasil e além, sendo um estilo muito popular na América do Sul – tanto em competições comerciais como caseiras.", + "ingredientes": "Malte Pilsen com malte de trigo ou trigo não maltado. A técnica de Kettle Sour com o uso de Lacto é a mais comum de ser utilizada, seguida por uma fermentação com uma levedura ale neutra. A fruta é tipicamente adicionada nos estágios finais da fermentação. Frutas da estação frescas, comumente tropicais. Especiarias, ervas e vegetais são opcionais, mas devem sempre estar em caráter de apoio e elevar a percepção da fruta.", + "comparacoes_de_estilo": "Como uma Berliner Weisse mais forte, mas com fruta fresca e sem Brett. Menos ácida do que Lambic e Gueuze e sem o caráter da Brett. A partir do guia de estilos 2021, cervejas semelhantes podem ser inscritas no estilo mais amplo 28C Wild Specialty Beer Style.", + "exemplos_comerciais": "Armada Daenerys, Blumenau Catharina Sour Pêssego, Istepô Goiabêra, Itajahy Catharina Araçá Sour, Liffey Coroa Real, UNIKA Tangerina Clemenules", + "marcacoes": "estilo-craft, fruta, ácida, cerveja-specialty", + "original_gravity": { + "minimum": { + "unit": "sg", + "value": 1.039 + }, + "maximum": { + "unit": "sg", + "value": 1.048 + } + }, + "international_bitterness_units": { + "minimum": { + "unit": "IBUs", + "value": 2 + }, + "maximum": { + "unit": "IBUs", + "value": 8 + } + }, + "final_gravity": { + "minimum": { + "unit": "sg", + "value": 1.004 + }, + "maximum": { + "unit": "sg", + "value": 1.012 + } + }, + "alcohol_by_volume": { + "minimum": { + "unit": "%", + "value": 4 + }, + "maximum": { + "unit": "%", + "value": 5.5 + } + }, + "color": { + "minimum": { + "unit": "SRM", + "value": 2 + }, + "maximum": { + "unit": "SRM", + "value": 6 + } + }, + "style_guide": "BJCP2021", + "type": "beer" + }, + { + "name": "New Zealand Pilsner", + "category": "New Zealand Styles", + "category_id": "X", + "style_id": "X5", + "notes": "Suggested style placement: Category 12 (Pale Commonwealth Beer)", + "overall_impression": "A pale, dry, golden-colored, cleanly-fermented beer showcasing the characteristic tropical, citrusy, fruity, grassy New Zealand-type hops. Medium body, soft mouthfeel, and smooth palate and finish, with a neutral to bready malt base provide the support for this very drinkable, refreshing, hop-forward beer.", + "aroma": "Medium to high hop aroma reflective of modern New World hop varieties, often showcasing tropical fruit, citrus (lime, white grapefruit), gooseberry, honeydew melon, with a light green bell pepper or grassy aspect. Medium-low to medium malt in support, with a neutral to bready-crackery quality. Very low DMS acceptable but not required. Neutral, clean yeast character, optionally with a very light sulfury quality. The hop character should be most prominent in the balance, but some malt character must be evident.", + "appearance": "Straw to deep gold in color, but most examples are yellow-gold. Generally quite clear to brilliant clarity; haziness is a fault. Creamy, long-lasting white head.", + "flavor": "Medium to high hop bitterness, cleanly bitter not harsh, most prominent in the balance and lasting into the aftertaste. Medium to high hop flavor with similar characteristics as the aroma (tropical, citrus, gooseberry, melon, grass). Medium to medium-low malt flavor, grainy-sweet, bready, or crackery. Clean fermentation profile (fermentation esters are a fault). Dry to off-dry with a clean, smooth finish and bitter but not harsh aftertaste. The malt may suggest an impression of sweetness but the beer should not be literally sweet. The finish may be dry but not seem crisp or biting. The balance should always be bitter, but the malt flavor must be noticeable.", + "mouthfeel": "Medium to medium-light body. Medium to medium-high carbonation. Smoothness is the most prominent impression. Never harsh nor astringent.", + "comments": "The hop aromatics often have a similar quality as many New Zealand Sauvignon Blanc wines, with tropical fruit, grassy, melon, and lime aromatics. Often brewed as a hybrid style in New Zealand using a neutral ale yeast at cool temperatures. Limiting the sulfur content of the finished product is important since it can clash with the hop character.", + "history": "Largely defined by the original created at Emerson’s Brewery in the mid-1990s, New Zealand Pilsner has expanded in character as the varieties of New Zealand hops have expanded in number and popularity.", + "ingredients": "New Zealand hop varieties, such as Motueka, Riwake, Nelson Sauvin, often with Pacific Jade for bittering. Other new world varieties from Australia or the US may be used, if they have similar characteristics. Pale base malts, Pilsner or pale types, perhaps with a small percentage of wheat malt. Fairly low-mineral water, typically with more chloride than sulfate. Clean lager yeast or very neutral ale yeast.", + "style_comparison": "Compared to a German Pils, not as crisp and dry in the finish with a softer, maltier presentation and a fuller body. Compared to a Czech Premium Pale Lager, less malt complexity, a cleaner fermentation. Similar in balance to a Kolsch or British Golden Ale, but with a hoppier aroma. Compared to any of these German styles, showcasing New Zealand hop varieties with tropical, citrusy, fruity, grassy characteristics, often with a white wine-like character. Should not be as hoppy or bitter in balance as an IPA.", + "tags": "bitter, pale-color, standard-strength, bottom-fermented, hoppy, pilsner-family, lagered, craft-style, pacific", + "original_gravity": { + "minimum": { + "unit": "sg", + "value": 1.044 + }, + "maximum": { + "unit": "sg", + "value": 1.056 + } + }, + "international_bitterness_units": { + "minimum": { + "unit": "IBUs", + "value": 25 + }, + "maximum": { + "unit": "IBUs", + "value": 45 + } + }, + "final_gravity": { + "minimum": { + "unit": "sg", + "value": 1.009 + }, + "maximum": { + "unit": "sg", + "value": 1.014 + } + }, + "alcohol_by_volume": { + "minimum": { + "unit": "%", + "value": 4.5 + }, + "maximum": { + "unit": "%", + "value": 5.8 + } + }, + "color": { + "minimum": { + "unit": "SRM", + "value": 2 + }, + "maximum": { + "unit": "SRM", + "value": 6 + } + }, + "examples": "Croucher New Zealand Pilsner, Emerson’s Pilsner, Liberty Halo Pilsner, Panhead Port Road Pilsner, Sawmill Pilsner, Tuatara Mot Eureka", + "style_guide": "BJCP2021", + "type": "beer" + } + ] + } +} diff --git a/data/DefaultContent003-Ingredients-Hops-Yeasts.json b/data/DefaultContent003-Ingredients-Hops-Yeasts.json new file mode 100644 index 00000000..54fffcdb --- /dev/null +++ b/data/DefaultContent003-Ingredients-Hops-Yeasts.json @@ -0,0 +1,19783 @@ +//====================================================================================================================== +// data/DefaultContent003-Ingredients-Hops-Yeasts.json +// +// Hop and Yeast details from public sources, including https://github.com/brewerwall/yeasts. For the latter source, +// existing fields were converted to BeerJSON, "type" field was added manually and a number of truncated "notes" fields +// were replaced with data from the producing lab's website. +// +// This comment is not valid JSON, but we configure comments of this sort to be allowed (via the Boost.JSON +// parse_options::allow_comments setting) so the software should be happy to import it. +//====================================================================================================================== +{ + "beerjson": { + "version": 2.01, + "hop_varieties": [ + { + "name": "Adeena", + "origin": "United States of America (USA)", + "alpha_acid": { + "unit": "%", + "value": 4.3 + }, + "beta_acid": { + "unit": "%", + "value": 3.5 + }, + "type": "aroma", + "substitutes": "Hallertau Mittelfruh, Styrian Golding", + "oil_content": { + "total_oil_ml_per_100g": 1, + "humulene": { + "unit": "%", + "value": 38 + }, + "caryophyllene": { + "unit": "%", + "value": 18.5 + }, + "cohumulone": { + "unit": "%", + "value": 36 + }, + "myrcene": { + "unit": "%", + "value": 28.5 + }, + "farnesene": { + "unit": "%", + "value": 5.5 + }, + "notes": "Adeena is a cross between Summit and an English male.\n\nAdeena is an aroma hop that is typically used in only late boil additions, including dry hopping.\n\nAdeena has shown herbal and spicy flavor characteristics, with light floral, lemon and pine notes. It lends a low, smooth bitterness with a clean finish\n\nAdeena hops are typically used in the following styles: Lager, Kolsch and Ale." + } + }, + { + "name": "Admiral", + "origin": "United Kingdom (UK)", + "alpha_acid": { + "unit": "%", + "value": 14.6 + }, + "beta_acid": { + "unit": "%", + "value": 5.5 + }, + "type": "bittering", + "percent_lost": { + "unit": "%", + "value": 85.00 + }, + "substitutes": "Target, Northdown, Challenger", + "oil_content": { + "total_oil_ml_per_100g": 1.4, + "humulene": { + "unit": "%", + "value": 24.5 + }, + "caryophyllene": { + "unit": "%", + "value": 7 + }, + "cohumulone": { + "unit": "%", + "value": 41 + }, + "myrcene": { + "unit": "%", + "value": 43.5 + }, + "farnesene": { + "unit": "%", + "value": 1 + }, + "notes": "The Admiral hop is a cross between Challenger and Northdown. It was bred by Wye College and released in 1998.\n\nAdmiral is a bittering hop that is commonly used only to bitter the beer during brewing, and not for too much flavor and aromas.\n\nAdmiral hops have aroma descriptors that include pleasant, resinous hop aroma with hints of citrus (orange) and herbal flavors. Its mild aroma characteristics make it suitable for late-hopping and dry hopping applications in combination with other varieties.\n\nAdmiral hops are typically used in the following styles: English IPA and Ale." + } + }, + { + "name": "African Queen", + "origin": "South Africa (SA)", + "alpha_acid": { + "unit": "%", + "value": 13.5 + }, + "beta_acid": { + "unit": "%", + "value": 5.1 + }, + "type": "aroma/bittering", + "substitutes": "Amarillo, Cascade, Simcoe, Citra, Mosaic", + "oil_content": { + "total_oil_ml_per_100g": 1.1, + "humulene": { + "unit": "%", + "value": 25.5 + }, + "caryophyllene": { + "unit": "%", + "value": 13.5 + }, + "cohumulone": { + "unit": "%", + "value": 26 + }, + "myrcene": { + "unit": "%", + "value": 24.5 + }, + "farnesene": { + "unit": "%", + "value": 6 + }, + "notes": "African Queen is a diploid seedling selected from a cross between 91J7/25 and an SA male 94US2/118. It was released in 2014.\n\nAfrican Queen is a dual-purpose hop that can be used in all hop additions throughout the brewing process.\n\nThe aroma profile of the African Queen hop includes dank, blueberries, stone fruit, black currant, gooseberries, bubble gum, lemongrass, and chilies. This hop also works well with subtle blended beers such as those with coffee, fruit, and spices. \n\nAfrican Queen hops are typically used in the following styles: IPA, Pale Ale, Belgian Ale and Saison." + } + }, + { + "name": "Agnus", + "origin": "Czech Replublic (CZH)", + "alpha_acid": { + "unit": "%", + "value": 11.5 + }, + "beta_acid": { + "unit": "%", + "value": 5.3 + }, + "type": "bittering", + "substitutes": "Magnum (US), Nugget, Target, Columbus", + "oil_content": { + "total_oil_ml_per_100g": 2.5, + "humulene": { + "unit": "%", + "value": 17.5 + }, + "cohumulone": { + "unit": "%", + "value": 33.5 + }, + "myrcene": { + "unit": "%", + "value": 47.5 + }, + "farnesene": { + "unit": "%", + "value": 0.5 + }, + "notes": "Agnus hops were bred from a number of varieties including Bor, Fuggles, Northern Brewer, Saaz and Sladek. Released in 2001 from the Czech Republic.\n\nAgnus is a bittering hop that is commonly used only to bitter the beer during brewing, and not for too much flavor and aromas.\n\nAgnus hops have key flavors that include lavender, leather and tobacco." + } + }, + { + "name": "Ahtanum", + "origin": "United States of America (USA)", + "alpha_acid": { + "unit": "%", + "value": 5 + }, + "beta_acid": { + "unit": "%", + "value": 5.3 + }, + "type": "aroma", + "percent_lost": { + "unit": "%", + "value": 70.00 + }, + "substitutes": "Amarillo, Cascade, Centennial, Willamette", + "oil_content": { + "total_oil_ml_per_100g": 1.1, + "humulene": { + "unit": "%", + "value": 18.5 + }, + "caryophyllene": { + "unit": "%", + "value": 10.5 + }, + "cohumulone": { + "unit": "%", + "value": 32.5 + }, + "myrcene": { + "unit": "%", + "value": 50 + }, + "farnesene": { + "unit": "%", + "value": 0.5 + }, + "notes": "Ahtanum was bred by Yakima Chief Ranches. Lineage is unknown except for the fact that it was open pollinated. It was released by YCR in 1997.\n\nAhtanum is an aroma hop that is typically used in only late boil additions, including dry hopping.\n\nAhtanum hops have aroma descriptors of citrus grapefruit and geranium and along with floral, piney and earth tones. Not as bitter as other hops, and used primarily for its aromatic properties.\n\nAhtanum hops are typically used in the following styles: Lager, IPA and Pale Ale." + } + }, + { + "name": "Akoya", + "origin": "Germany (GER)", + "alpha_acid": { + "unit": "%", + "value": 9.5 + }, + "beta_acid": { + "unit": "%", + "value": 4.5 + }, + "type": "aroma", + "substitutes": "Perle (US), Perle (GR), Aurora, Hallertau Tradition, Northern Brewer (US), Northern Brewer", + "oil_content": { + "total_oil_ml_per_100g": 1.8, + "cohumulone": { + "unit": "%", + "value": 28.5 + }, + "notes": "Akoya was bred as a cross between Zenith and a Hopsteiner male.\n\nAkoya is an aroma hop that is typically used in only late boil additions, including dry hopping.\n\nA classic aroma hop and was crossed in the Hopsteiner breeding program from the English variety Zenith and a male Hopsteiner breeding line. The aroma of raw hops can be described as herbal, citrus and tea-like, as well as slightly fruity with mint notes. Good resistance to diseases such as downy mildew and powdery mildew and Vertilicium wilt as well as drought stress. Main growing country is Germany. \n\nAkoya hops are typically used in the following styles: Alt, Pilsner, Lager, Helles, Kolsch, Golden Ale, Bitter and English IPA." + } + }, + { + "name": "Altus", + "origin": "United States of America (USA)", + "alpha_acid": { + "unit": "%", + "value": 16.8 + }, + "beta_acid": { + "unit": "%", + "value": 4.6 + }, + "type": "aroma", + "substitutes": "Apollo", + "oil_content": { + "total_oil_ml_per_100g": 3.7, + "cohumulone": { + "unit": "%", + "value": 27.5 + }, + "notes": "50 % Apollo, 25 % Wye Target\n\nAltus is an aroma hop that is typically used in only late boil additions, including dry hopping.\n\nAltus has massive resinous, as well as spicy and tangerine aromas. \n\nAltus hops are typically used in the following styles: Lager and IPA." + } + }, + { + "name": "Amarillo", + "origin": "United States of America (USA)", + "alpha_acid": { + "unit": "%", + "value": 9 + }, + "beta_acid": { + "unit": "%", + "value": 6.8 + }, + "type": "aroma", + "percent_lost": { + "unit": "%", + "value": 20 + }, + "substitutes": "Cascade, Centennial, Chinook, Summer, Simcoe", + "oil_content": { + "total_oil_ml_per_100g": 1.7, + "humulene": { + "unit": "%", + "value": 21.5 + }, + "caryophyllene": { + "unit": "%", + "value": 8.5 + }, + "cohumulone": { + "unit": "%", + "value": 22.5 + }, + "myrcene": { + "unit": "%", + "value": 45 + }, + "farnesene": { + "unit": "%", + "value": 7.5 + }, + "notes": "The Amarillo hop was accidentally discovered by Virgil Gamache Farms in 1990 when they found it growing alongside their Liberty field. They began cultivating it then patented it as a new variety. It was originally patented under the identifier of VGXP01. It was released to the public in 2003.\n\nAmarillo is sometimes referred to as Amarillo Gold.\n\nAmarillo is an aroma hop that is typically used in only late boil additions, including dry hopping.\n\nAmarillo hops impart a distinct flowery, spicy, tropical, citrus-like flavor and aroma in beer. The citrus has qualities of orange and lemon, like Cascade but much stronger. Other aroma descriptors include grapefruit, melon, apricot and peach.\n\nAmarillo hops are typically used in the following styles: Pale Ale, IPA, Porter, Wheat Beer and Amber Ale." + } + }, + { + "name": "Amethyst", + "origin": "Czech Replublic (CZH)", + "alpha_acid": { + "unit": "%", + "value": 4.8 + }, + "beta_acid": { + "unit": "%", + "value": 7.5 + }, + "type": "aroma", + "oil_content": { + "total_oil_ml_per_100g": 0.7, + "humulene": { + "unit": "%", + "value": 19 + }, + "caryophyllene": { + "unit": "%", + "value": 6 + }, + "cohumulone": { + "unit": "%", + "value": 24 + }, + "myrcene": { + "unit": "%", + "value": 42 + }, + "farnesene": { + "unit": "%", + "value": 0.5 + }, + "notes": "Amethyst is a derivative of Saaz. \n\nAmethyst is an aroma hop that is typically used in only late boil additions, including dry hopping.\n\nThe Amethyst hops have aroma characters that include subtl citrus, earthy and spicy notes.\n\nAmethyst hops are typically used in the following styles: Lager and Pale Ale." + } + }, + { + "name": "Apollo", + "origin": "United States of America (USA)", + "alpha_acid": { + "unit": "%", + "value": 17.8 + }, + "beta_acid": { + "unit": "%", + "value": 6.8 + }, + "type": "bittering", + "percent_lost": { + "unit": "%", + "value": 15 + }, + "substitutes": "Magnum (US), Magnum (GR), Columbus, Tomahawk, Zeus, CTZ, Nugget", + "oil_content": { + "total_oil_ml_per_100g": 1.7, + "humulene": { + "unit": "%", + "value": 27.5 + }, + "caryophyllene": { + "unit": "%", + "value": 17 + }, + "cohumulone": { + "unit": "%", + "value": 25.5 + }, + "myrcene": { + "unit": "%", + "value": 40 + }, + "farnesene": { + "unit": "%", + "value": 0.5 + }, + "notes": "Apollo is a cross between Zeus and a male with (98001 x USDA 19058m) lineage. It was released in 2006.\n\nApollo is a bittering hop that is commonly used only to bitter the beer during brewing, and not for too much flavor and aromas.\n\nApollo is a super high-alpha variety with a low cohumulone level that makes it an excellent bittering hop. When Apollo is used toward the end of the boil it can contribute flavors and aromas of citrus (lime), grapefruit, orange, pine, resin, and cannabis.\n\nApollo hops are typically used in the following styles: American Ale and IPA." + } + }, + { + "name": "Apolon", + "origin": "Slovenia (SLO)", + "alpha_acid": { + "unit": "%", + "value": 11 + }, + "beta_acid": { + "unit": "%", + "value": 4 + }, + "type": "aroma/bittering", + "percent_lost": { + "unit": "%", + "value": 43.00 + }, + "oil_content": { + "total_oil_ml_per_100g": 1.5, + "humulene": { + "unit": "%", + "value": 26 + }, + "caryophyllene": { + "unit": "%", + "value": 4 + }, + "cohumulone": { + "unit": "%", + "value": 2.3 + }, + "myrcene": { + "unit": "%", + "value": 63 + }, + "farnesene": { + "unit": "%", + "value": 11.5 + }, + "notes": "Originally introduced as a Super Styrian in the 1970’s, it has since been reclassified as a Slovenian hybrid and is a cross between Brewer’s Gold and a Yugoslavian wild male. It was a seedling selection No. 18/57 made in the early 1970's at the Hop Research Institute, Zalec, Slovenia, Yugoslavia, by Dr. Tone Wagner.\n\nApolon is a dual-purpose hop that can be used in all hop additions throughout the brewing process.\n\nTraditionally used solely for bittering, Apolon hops can be used as both an aroma and a bittering hop and is considered excellent for both. \n\nApolon hops are typically used in the following styles: ESB and IPA." + } + }, + { + "name": "Aquila", + "origin": "United States of America (USA)", + "alpha_acid": { + "unit": "%", + "value": 7.7 + }, + "beta_acid": { + "unit": "%", + "value": 4 + }, + "type": "aroma", + "percent_lost": { + "unit": "%", + "value": 60.0 + }, + "substitutes": "Cluster, Galena", + "oil_content": { + "total_oil_ml_per_100g": 1.5, + "humulene": { + "unit": "%", + "value": 2 + }, + "caryophyllene": { + "unit": "%", + "value": 5 + }, + "cohumulone": { + "unit": "%", + "value": 46 + }, + "myrcene": { + "unit": "%", + "value": 62 + }, + "farnesene": { + "unit": "%", + "value": 2.5 + }, + "notes": "Aquila was released in 1994 in the Pacific Northwest. \n\nAquila is an aroma hop that is typically used in only late boil additions, including dry hopping.\n\nNo longer in production. \n\nAquila hops had limited use due to high cohumolone levels.\n\nAquila hops are typically used in the following styles: American Ale and Farmhouse Ale." + } + }, + { + "name": "Aramis", + "origin": "France (FR)", + "alpha_acid": { + "unit": "%", + "value": 8.1 + }, + "beta_acid": { + "unit": "%", + "value": 4.2 + }, + "type": "aroma", + "substitutes": "Willamette, Challenger, Ahtanum, Centennial, Strisselspalt", + "oil_content": { + "total_oil_ml_per_100g": 1.4, + "humulene": { + "unit": "%", + "value": 21 + }, + "caryophyllene": { + "unit": "%", + "value": 7.5 + }, + "cohumulone": { + "unit": "%", + "value": 31 + }, + "myrcene": { + "unit": "%", + "value": 40 + }, + "farnesene": { + "unit": "%", + "value": 3 + }, + "notes": "Aramis is the product of a 2002 cross between the French variety Strisselspalt and the English variety WGV (Whitbread Golding Variety).\n\nAramis is an aroma hop that is typically used in only late boil additions, including dry hopping.\n\nAramis is an aroma variety with sweet and spicy characteristics. It resembles Strisselspalt, but contains higher oil and alpha content. Specific aroma descriptors include spicy, herbal and subtle citrus.\n\nAramis hops are typically used in the following styles: Saison, Belgian Ale, French Ale, Trappist and Porter." + } + }, + { + "name": "Archer", + "origin": "United Kingdom (UK)", + "alpha_acid": { + "unit": "%", + "value": 5 + }, + "beta_acid": { + "unit": "%", + "value": 2.5 + }, + "type": "aroma", + "oil_content": { + "total_oil_ml_per_100g": 0.7, + "humulene": { + "unit": "%", + "value": 28 + }, + "cohumulone": { + "unit": "%", + "value": 35 + }, + "myrcene": { + "unit": "%", + "value": 22.5 + }, + "farnesene": { + "unit": "%", + "value": 0.5 + }, + "notes": "Archer is a hop derived from a seedling of Sovereign and planted alongside Minstrel. Released by Charles Faram in 2013.\n\nArcher is an aroma hop that is typically used in only late boil additions, including dry hopping.\n\nArcher hops are said to have delicate and soft apricot, floral, lime and peach aromas. It combines classic assertive British aroma with a citrus twist. This hop can be useful when used as a dry hop addition." + } + }, + { + "name": "Ariana", + "origin": "Germany (GER)", + "alpha_acid": { + "unit": "%", + "value": 11 + }, + "beta_acid": { + "unit": "%", + "value": 5.3 + }, + "type": "aroma", + "substitutes": "Huell Melon, Mandarina Bavaria, Hallertau Blanc", + "oil_content": { + "total_oil_ml_per_100g": 2, + "cohumulone": { + "unit": "%", + "value": 41 + }, + "myrcene": { + "unit": "%", + "value": 58 + }, + "notes": "Ariana was bred by the Hüll Hop Research Center, and a cross between Herkules and a wild male hop.\n\nAriana is an aroma hop that is typically used in only late boil additions, including dry hopping.\n\nAriana hops have key flavors that include passion fruit, pineapple, jasmine and tangerine. It is also fruity, with intense berry character of black currant and gooseberry. Also has citrus high notes (particularly grapefruit) with slight resinous and herbal tones\n\nAriana hops are typically used in the following styles: Wheat, Pale Ale and Saison." + } + }, + { + "name": "Astra", + "origin": "Australia (AUS)", + "alpha_acid": { + "unit": "%", + "value": 8.5 + }, + "beta_acid": { + "unit": "%", + "value": 5 + }, + "type": "aroma/bittering", + "oil_content": { + "total_oil_ml_per_100g": 2, + "humulene": { + "unit": "%", + "value": 7 + }, + "cohumulone": { + "unit": "%", + "value": 27 + }, + "notes": "After several years and breeding by Ellerslie Hop Australia in Victoria, Australia, Astra was first released commercially in 2016.\n\nAstra is a dual-purpose hop that can be used in all hop additions throughout the brewing process.\n\nAstra hops have sweet tropical fruit flavors and New World characteristics. Flavor profiles with green melon, white peaches, white wine and a light grassiness, grapefruit and honey, the hop balances out nicely between a sweetness with a bit of a bite.\n\nAstra hops are typically used in the following styles: Ale, Pale Ale, IPA, Lager and Saison." + } + }, + { + "name": "Atlas", + "origin": "Slovenia (SLO)", + "alpha_acid": { + "unit": "%", + "value": 8 + }, + "beta_acid": { + "unit": "%", + "value": 4 + }, + "type": "aroma/bittering", + "oil_content": { + "total_oil_ml_per_100g": 1.5, + "humulene": { + "unit": "%", + "value": 9 + }, + "caryophyllene": { + "unit": "%", + "value": 4 + }, + "cohumulone": { + "unit": "%", + "value": 37 + }, + "myrcene": { + "unit": "%", + "value": 58.5 + }, + "farnesene": { + "unit": "%", + "value": 13.5 + }, + "notes": "Atlas is the daughter of Brewer's Gold. It was released in the 1970s by the Hop Research Institute in Zalec by Dr. Tone Wagner. Also known as Styrian Atlas.\n\nAtlas is a dual-purpose hop that can be used in all hop additions throughout the brewing process.\n\nAtlas has intense aroma notes of lime, floral (blossom) and pine.\n\nAtlas hops are typically used in the following styles: Pale Ale and Belgian Ale." + } + }, + { + "name": "Aurora", + "origin": "Slovenia (SLO)", + "alpha_acid": { + "unit": "%", + "value": 10 + }, + "beta_acid": { + "unit": "%", + "value": 3.9 + }, + "type": "aroma/bittering", + "percent_lost": { + "unit": "%", + "value": 28 + }, + "substitutes": "Styrian Golding, Perle, Northern Brewer (US), Northern Brewer (GR)", + "oil_content": { + "total_oil_ml_per_100g": 1.4, + "humulene": { + "unit": "%", + "value": 22.5 + }, + "caryophyllene": { + "unit": "%", + "value": 7.5 + }, + "cohumulone": { + "unit": "%", + "value": 23 + }, + "myrcene": { + "unit": "%", + "value": 22.5 + }, + "farnesene": { + "unit": "%", + "value": 7.5 + }, + "notes": "Aurora is a cross between Northern Brewer and a TG seedling originating in Yugoslavia. It is also known as Super Styrian or Styrian Aurora.\n\nAurora is a dual-purpose hop that can be used in all hop additions throughout the brewing process.\n\nAurora hops have aroma descriptors that include floral, spice and lemongrass. It displays intense yet pleasant aroma in finished beers.\n\nAurora hops are typically used in the following styles: Ale, Lager, Belgian Ale and English Ale." + } + }, + { + "name": "Aurum", + "origin": "Germany (GER)", + "alpha_acid": { + "unit": "%", + "value": 4.6 + }, + "beta_acid": { + "unit": "%", + "value": 3.1 + }, + "type": "aroma", + "oil_content": { + "total_oil_ml_per_100g": 1.1, + "cohumulone": { + "unit": "%", + "value": 21.5 + }, + "notes": "Sometimes referred to as Tettnanger Aurum. This hop is bred from a mother Tettnanger landrace and a father with the Hull breeding line of 91/36/04.\n\nAurum is an aroma hop that is typically used in only late boil additions, including dry hopping.\n\nAurum hops combine hoppy nuances with a fruity taste. They are suitable for classic German beers with spicy, fruity and floral aromas. It has exceptionally fine and delicate classic hop aromas with spicy-herbal notes and - depending on the timing of its addition - fresh citrus aromas. \n\nAurum hops are typically used in the following style: Pilsner." + } + }, + { + "name": "Azacca", + "origin": "United States of America (USA)", + "alpha_acid": { + "unit": "%", + "value": 15 + }, + "beta_acid": { + "unit": "%", + "value": 4.8 + }, + "type": "aroma/bittering", + "percent_lost": { + "unit": "%", + "value": 24.100 + }, + "substitutes": "Amarillo, Citra, Delta, Pekko", + "oil_content": { + "total_oil_ml_per_100g": 2.1, + "humulene": { + "unit": "%", + "value": 16 + }, + "caryophyllene": { + "unit": "%", + "value": 10 + }, + "cohumulone": { + "unit": "%", + "value": 41.5 + }, + "myrcene": { + "unit": "%", + "value": 50.5 + }, + "farnesene": { + "unit": "%", + "value": 0.5 + }, + "notes": "Azacca is a descendant of Northern Brewer and Summit it's a cross between Toyomidori and an unknown variety. Bred by the American Dwarf Hop Association, it was released in 2013.\n\nAzacca is a dual-purpose hop that can be used in all hop additions throughout the brewing process.\n\nAzacca has an amazingly refreshing aroma. It's descriptions usually include aromas and flavors of mango, papaya, orange, grapefruit, lemon, pine, spice, pineapple, grassy, tropical fruit, and citrus. However, the Azacca hop has a very delicate hop aroma that can be easily overpowered by other hops and flavors. \n\nAzacca hops are typically used in the following styles: Pale Ale, IPA, Fruit Beer, Sour and Saison." + } + }, + { + "name": "Banner", + "origin": "United States of America (USA)", + "alpha_acid": { + "unit": "%", + "value": 10.8 + }, + "beta_acid": { + "unit": "%", + "value": 6.7 + }, + "type": "bittering", + "percent_lost": { + "unit": "%", + "value": 57.00 + }, + "substitutes": "Aquila, Cluster, Galena", + "oil_content": { + "total_oil_ml_per_100g": 2.2, + "cohumulone": { + "unit": "%", + "value": 34 + }, + "notes": "Banner hops were bred from a Brewers Gold seedling in the early 1970s through open pollination. It was released in 1996 after Anheuser Busch decided to use it.\n\nBanner is a bittering hop that is commonly used only to bitter the beer during brewing, and not for too much flavor and aromas.\n\nBanner is no longer in production.\n\nIt had high alpha-acids and a pleasant aroma, but due to poor stability and disease susceptibility, it was never commercially viable.\n\nBanner hops are typically used in the following style: American Lager." + } + }, + { + "name": "Barbe Rouge", + "origin": "France (FR)", + "alpha_acid": { + "unit": "%", + "value": 6.9 + }, + "beta_acid": { + "unit": "%", + "value": 4 + }, + "type": "aroma", + "oil_content": { + "total_oil_ml_per_100g": 2.1, + "humulene": { + "unit": "%", + "value": 20 + }, + "caryophyllene": { + "unit": "%", + "value": 2.7 + }, + "cohumulone": { + "unit": "%", + "value": 26 + }, + "myrcene": { + "unit": "%", + "value": 47.5 + }, + "farnesene": { + "unit": "%", + "value": 3 + }, + "notes": "The Barbe Rouge hop was developed as part of the varietal research program in Alsace, France. It has parentage in Strisselspalt.\n\nBarbe Rouge is an aroma hop that is typically used in only late boil additions, including dry hopping.\n\nThe Barbe Rouge hop is an aroma variety that features notes of citrus fruit and fine red berries. Kumquat, orange, lime, redcurrant, strawberry, and raspberry are all represented in Barbe Rouge’s delicate aromatic attributes.\n\nBarbe Rouge hops are typically used in the following styles: Belgian Ale, Amber, Pilsner, Bière de Garde, Pale Ale, Black IPA, Porter and Saison." + } + }, + { + "name": "Beata", + "origin": "United Kingdom (UK)", + "alpha_acid": { + "unit": "%", + "value": 6 + }, + "beta_acid": { + "unit": "%", + "value": 10 + }, + "type": "bittering", + "oil_content": { + "total_oil_ml_per_100g": 1.3, + "humulene": { + "unit": "%", + "value": 6 + }, + "cohumulone": { + "unit": "%", + "value": 25.5 + }, + "myrcene": { + "unit": "%", + "value": 28 + }, + "farnesene": { + "unit": "%", + "value": 0.5 + }, + "notes": "Bred for its beta content at Horticulture Research International (HRI) at Wye College in the UK in 1995, it went to farm trials in 2006.\n\nBeata is a bittering hop that is commonly used only to bitter the beer during brewing, and not for too much flavor and aromas.\n\nThe high beta acid of the Beata hop means that its bitterness utilization is very good. It also has notes of almonds, honey and apricots." + } + }, + { + "name": "Belma", + "origin": "United States of America (USA)", + "alpha_acid": { + "unit": "%", + "value": 10.3 + }, + "beta_acid": { + "unit": "%", + "value": 6 + }, + "type": "aroma/bittering", + "percent_lost": { + "unit": "%", + "value": 27.500 + }, + "substitutes": "Huell Melon, Pacific Gem", + "oil_content": { + "total_oil_ml_per_100g": 1.8, + "myrcene": { + "unit": "%", + "value": 66.5 + }, + "notes": "The Belma hop is a daughter of Magnum and Kitamidori. It was released in 2012.\n\nBelma is a dual-purpose hop that can be used in all hop additions throughout the brewing process.\n\nBelma has been tested as a dual-use hop and found to have an ambrosial mix of orange, melon, strawberry and pineapple with a slight hint of grapefruit\n\nBelma hops are typically used in the following styles: Pale Ale, IPA, Blonde Ale, Pilsner, Wheat, Hazy IPA and Porter." + } + }, + { + "name": "Bianca", + "origin": "United States of America (USA)", + "alpha_acid": { + "unit": "%", + "value": 7.5 + }, + "beta_acid": { + "unit": "%", + "value": 3.4 + }, + "type": "aroma", + "substitutes": "Sunbeam", + "oil_content": { + "total_oil_ml_per_100g": 0.8, + "cohumulone": { + "unit": "%", + "value": 24 + }, + "notes": "Bianca was bred strictly as an ornamental hop.\n\nBianca is an aroma hop that is typically used in only late boil additions, including dry hopping.\n\nWhile not bred for commercial use, it is said that the Bianca cones can be used for flavoring if a Saazer-style aroma and taste is desired. Sunbeam, Bianca’s half-sister has similar characteristics. \n\nBianca hops are typically used in the following styles: lager, Pilsner and Belgian Ale." + } + }, + { + "name": "Bitter Gold", + "origin": "United States of America (USA)", + "alpha_acid": { + "unit": "%", + "value": 15.4 + }, + "beta_acid": { + "unit": "%", + "value": 6.3 + }, + "type": "aroma/bittering", + "substitutes": "Galena, Nugget", + "oil_content": { + "total_oil_ml_per_100g": 2.4, + "humulene": { + "unit": "%", + "value": 12.5 + }, + "caryophyllene": { + "unit": "%", + "value": 9 + }, + "cohumulone": { + "unit": "%", + "value": 38.5 + }, + "myrcene": { + "unit": "%", + "value": 56.5 + }, + "farnesene": { + "unit": "%", + "value": 1 + }, + "notes": "Bitter Gold was released in 1999. Its lineage includes Brewer’s Gold, Bullion, Comet and Fuggle. \n\nBitter Gold is a dual-purpose hop that can be used in all hop additions throughout the brewing process.\n\nBitter Gold offers limited aroma when used as a bittering hop but delivers diverse stone and tropical fruit flavors in later additions.\n\nBitter Gold hops are typically used in the following styles: Belgian Ale, Pale Ale, IPA, ESB and Pilsner." + } + }, + { + "name": "Boadicea", + "origin": "United Kingdom (UK)", + "alpha_acid": { + "unit": "%", + "value": 8.8 + }, + "beta_acid": { + "unit": "%", + "value": 3.9 + }, + "type": "aroma/bittering", + "substitutes": "Green Bullet, Cascade, Chinook", + "oil_content": { + "total_oil_ml_per_100g": 1.8, + "humulene": { + "unit": "%", + "value": 20 + }, + "caryophyllene": { + "unit": "%", + "value": 17 + }, + "cohumulone": { + "unit": "%", + "value": 26 + }, + "myrcene": { + "unit": "%", + "value": 35 + }, + "farnesene": { + "unit": "%", + "value": 2.5 + }, + "notes": "Boadicea is a dwarf variety derived from open pollination of a second-generation wild, Japanese female hop.\n\nBoadicea is a dual-purpose hop that can be used in all hop additions throughout the brewing process.\n\nBoadicea hops have aroma descriptors that include floral, orchard blossom and ripe fruit.\n\nBoadicea hops are typically used in the following styles: Pilsner and Pale Ale." + } + }, + { + "name": "Bobek", + "origin": "Slovenia (SLO)", + "alpha_acid": { + "unit": "%", + "value": 6.4 + }, + "beta_acid": { + "unit": "%", + "value": 5.3 + }, + "type": "bittering", + "substitutes": "Fuggle, Styrian Golding, Willamette", + "oil_content": { + "total_oil_ml_per_100g": 2.4, + "humulene": { + "unit": "%", + "value": 16 + }, + "caryophyllene": { + "unit": "%", + "value": 5 + }, + "cohumulone": { + "unit": "%", + "value": 28.5 + }, + "myrcene": { + "unit": "%", + "value": 37.5 + }, + "farnesene": { + "unit": "%", + "value": 5.5 + }, + "notes": "Bobek is a diploid hybrid of Northern Brewer and a Tettnanger seedling of unknown origin.\n\nBobek is a bittering hop that is commonly used only to bitter the beer during brewing, and not for too much flavor and aromas.\n\nBobek has aroma descriptors that include intense and pleasant with floral and pine overtones.\n\nBobek hops are typically used in the following styles: Ale, Pilsner, Lager, Strong Bitter and ESB." + } + }, + { + "name": "Bohemie", + "origin": "Czech Replublic (CZH)", + "alpha_acid": { + "unit": "%", + "value": 6.5 + }, + "beta_acid": { + "unit": "%", + "value": 7.5 + }, + "type": "aroma", + "oil_content": { + "total_oil_ml_per_100g": 1.3, + "humulene": { + "unit": "%", + "value": 20 + }, + "caryophyllene": { + "unit": "%", + "value": 8.5 + }, + "cohumulone": { + "unit": "%", + "value": 24.5 + }, + "myrcene": { + "unit": "%", + "value": 37.5 + }, + "farnesene": { + "unit": "%", + "value": 2 + }, + "notes": "Bohemie breeding is based on varieties of Saaz and Sladek.\n\nBohemie is an aroma hop that is typically used in only late boil additions, including dry hopping.\n\nBohemie hops are suitable for second hop addition." + } + }, + { + "name": "Boomerang", + "origin": "Czech Replublic (CZH)", + "alpha_acid": { + "unit": "%", + "value": 12 + }, + "beta_acid": { + "unit": "%", + "value": 7.5 + }, + "type": "aroma/bittering", + "oil_content": { + "total_oil_ml_per_100g": 2.3, + "humulene": { + "unit": "%", + "value": 20.5 + }, + "caryophyllene": { + "unit": "%", + "value": 9 + }, + "cohumulone": { + "unit": "%", + "value": 29.5 + }, + "myrcene": { + "unit": "%", + "value": 41.5 + }, + "farnesene": { + "unit": "%", + "value": 0.5 + }, + "notes": "Boomerang was released in 2017 and originated from the Angus hop.\n\nBoomerang is a dual-purpose hop that can be used in all hop additions throughout the brewing process.\n\nThe Boomerang hop aroma is intensively spicy and citrusy. Boomerang is suitable for all hop additions.\n\nBoomerang hops are typically used in the following styles: Ale and IPA." + } + }, + { + "name": "Bor", + "origin": "Czech Replublic (CZH)", + "alpha_acid": { + "unit": "%", + "value": 7.5 + }, + "beta_acid": { + "unit": "%", + "value": 4.3 + }, + "type": "aroma/bittering", + "oil_content": { + "total_oil_ml_per_100g": 1.5, + "cohumulone": { + "unit": "%", + "value": 24.5 + }, + "notes": "It was derived from Northern Brewer, registered in 1994\n\nBor is a dual-purpose hop that can be used in all hop additions throughout the brewing process.\n\nBor, which means pine, is a dual purpose variety named after the pinewoods which are typical for a region in the Czech Republic. " + } + }, + { + "name": "Bouclier", + "origin": "France (FR)", + "alpha_acid": { + "unit": "%", + "value": 8.2 + }, + "beta_acid": { + "unit": "%", + "value": 2.9 + }, + "type": "aroma", + "oil_content": { + "total_oil_ml_per_100g": 1.4, + "cohumulone": { + "unit": "%", + "value": 22.5 + }, + "notes": "Developed in 2005 as a cross between Strisselspalt and a UK male, Bouclier is the most\nrecent release from the French varietal research program. Its UK lineage includes Wye\nChallenger, Early Bird Golding and Northern Brewer.\n\nBouclier is an aroma hop that is typically used in only late boil additions, including dry hopping.\n\nBouclier’ s combination of French and English aromas allows it to bring a French touch to English-style beers. It has aroma descriptors that include herbal, grass and spicy.\n\nBouclier hops are typically used in the following styles: Saison, Lager, Pilsner and Stout." + } + }, + { + "name": "Bramling Cross", + "origin": "United Kingdom (UK)", + "alpha_acid": { + "unit": "%", + "value": 6.5 + }, + "beta_acid": { + "unit": "%", + "value": 2.8 + }, + "type": "aroma/bittering", + "substitutes": "East Kent Goldings, Bullion, Northern Brewer (US), Northern Brewer (GR), Galena", + "oil_content": { + "total_oil_ml_per_100g": 1, + "cohumulone": { + "unit": "%", + "value": 34 + }, + "notes": "Bramling Cross is a cross between Bramling (a traditional Golding variety) and a wild Manitoban (Canadian) hop. It was bred by Wye College in 1927.\n\nBramling Cross is a dual-purpose hop that can be used in all hop additions throughout the brewing process.\n\nBramling Cross hops have aroma descriptors that include strong spice, blackcurrant, loganberry and lemon. It is often used in traditional cask conditioned beers due to its distinct characteristics.\n\nBramling Cross hops are typically used in the following styles: ESB, Bitter, Pale Ale, Spiced Ale and Scotch Ale." + } + }, + { + "name": "Bravo", + "origin": "United States of America (USA)", + "alpha_acid": { + "unit": "%", + "value": 15.5 + }, + "beta_acid": { + "unit": "%", + "value": 4.3 + }, + "type": "bittering", + "percent_lost": { + "unit": "%", + "value": 30.00 + }, + "substitutes": "Columbus, Tomahawk, Zeus, CTZ, Zeus, Chinook, Centennial, Nugget", + "oil_content": { + "total_oil_ml_per_100g": 2.6, + "humulene": { + "unit": "%", + "value": 14 + }, + "caryophyllene": { + "unit": "%", + "value": 7 + }, + "cohumulone": { + "unit": "%", + "value": 31.5 + }, + "myrcene": { + "unit": "%", + "value": 42.5 + }, + "farnesene": { + "unit": "%", + "value": 0.5 + }, + "notes": "Bravo's lineage includes Zeus crossed with a male (98004 x USDA 19058m). It was released in 2006.\n\nBravo is a bittering hop that is commonly used only to bitter the beer during brewing, and not for too much flavor and aromas.\n\nThe Bravo hops have aroma descriptors include orange, vanilla and floral. It is an excellent bittering variety and can provide pleasant fruit and sweet floral aroma characteristics in some applications.\n\nBravo hops are typically used in the following styles: American IPA, American Pale Ale and American Stout." + } + }, + { + "name": "Brewer's Gold (GR)", + "origin": "Germany (GER)", + "alpha_acid": { + "unit": "%", + "value": 6.2 + }, + "beta_acid": { + "unit": "%", + "value": 3.3 + }, + "type": "bittering", + "substitutes": "Chinook, Galena, Nugget, Brewer's Gold (US)", + "oil_content": { + "total_oil_ml_per_100g": 1.5, + "humulene": { + "unit": "%", + "value": 30 + }, + "caryophyllene": { + "unit": "%", + "value": 7.5 + }, + "cohumulone": { + "unit": "%", + "value": 43.5 + }, + "myrcene": { + "unit": "%", + "value": 45 + }, + "farnesene": { + "unit": "%", + "value": 0.5 + }, + "notes": "Brewer's Gold was bred in 1917 and first produced in 1919, Brewer’s Gold is one of the first varieties to emerge from a UK breeding program by professor E.S. Salmon. It is an open pollinated cross of a Manitoban wild hop (BB1) originating in England. \n\nBrewer's Gold (GR) is a bittering hop that is commonly used only to bitter the beer during brewing, and not for too much flavor and aromas.\n\nBrewer's Gold hops have aroma descriptors that include blackcurrant, fruity, and spicy.\n\nBrewer's Gold (GR) hops are typically used in the following styles: Stout, Dark Ale, Belgian Ale, English Ale and German Ale." + } + }, + { + "name": "Brewer's Gold (US)", + "origin": "United States of America (USA)", + "alpha_acid": { + "unit": "%", + "value": 9.5 + }, + "beta_acid": { + "unit": "%", + "value": 5.3 + }, + "type": "bittering", + "substitutes": "Galena, Brewer's Gold, Chinook, Galena, Nugget", + "oil_content": { + "total_oil_ml_per_100g": 2.3, + "humulene": { + "unit": "%", + "value": 15 + }, + "caryophyllene": { + "unit": "%", + "value": 10 + }, + "cohumulone": { + "unit": "%", + "value": 44 + }, + "myrcene": { + "unit": "%", + "value": 50 + }, + "farnesene": { + "unit": "%", + "value": 0.5 + }, + "notes": "Bred at Wye College in 1919, Brewer’s Gold is an ancestor to many major high alpha hops including Sterling, Galena, Horizon, Centennial and Nugget. \n\nBrewer's Gold (US) is a bittering hop that is commonly used only to bitter the beer during brewing, and not for too much flavor and aromas.\n\nIt is an English variety, however American-grown Brewer’s Gold contains higher levels of alpha acids than its English counterpart. This hop has hints of black currant and spicy aromas.\n\nBrewer's Gold (US) hops are typically used in the following styles: German Ale, Belgian Ale and English Ale." + } + }, + { + "name": "Brooklyn", + "origin": "New Zealand (NZ)", + "alpha_acid": { + "unit": "%", + "value": 18.5 + }, + "beta_acid": { + "unit": "%", + "value": 9 + }, + "type": "aroma/bittering", + "substitutes": "Moutere", + "oil_content": { + "total_oil_ml_per_100g": 1.7, + "cohumulone": { + "unit": "%", + "value": 26 + }, + "notes": "Released in 2015, Brooklyn is a triploid variety from New Zealand Southern Cross and a selected New Zealand male. \n\nBrooklyn is a dual-purpose hop that can be used in all hop additions throughout the brewing process.\n\nBrooklyn was renamed Moutere (due to a certain brewery in NYC taking notice).\n\nBrooklyn is a big hop with high alpha acid content, however, sensory panels have also indicated the presence of grapefruit, tropical fruit and passion fruit characteristics. Delivers intense fruity oils with top notes of baking spice and sweet hay." + } + }, + { + "name": "BRU-1", + "origin": "United States of America (USA)", + "alpha_acid": { + "unit": "%", + "value": 14 + }, + "beta_acid": { + "unit": "%", + "value": 9 + }, + "type": "aroma", + "oil_content": { + "total_oil_ml_per_100g": 1.8, + "humulene": { + "unit": "%", + "value": 7.5 + }, + "caryophyllene": { + "unit": "%", + "value": 10 + }, + "cohumulone": { + "unit": "%", + "value": 36 + }, + "myrcene": { + "unit": "%", + "value": 52.5 + }, + "farnesene": { + "unit": "%", + "value": 0.5 + }, + "notes": "BRU-1 was developed through open pollination at Brulotte Farms in Toppenish, WA.\n\nBRU-1 is an aroma hop that is typically used in only late boil additions, including dry hopping.\n\nBRU-1 hops offer true pineapple flavor. BRU-1 is notable for its distinct sweet fruit aroma that is often described as pineapple. When used as a whirlpool or dry hop addition, BRU-1 delivers the aroma of freshly cut pineapple and green fruits. BRU-1 is synergistic with other hops creating a depth of fruit flavor. BRU-1 has also been shown to improve haze stability in certain beer styles.\n\nBRU-1 hops are typically used in the following styles: Wheats, Pale Ale, IPA and New England IPA." + } + }, + { + "name": "BRU-1", + "origin": "United States of America (USA)", + "alpha_acid": { + "unit": "%", + "value": 14 + }, + "beta_acid": { + "unit": "%", + "value": 9 + }, + "type": "aroma", + "oil_content": { + "total_oil_ml_per_100g": 1.8, + "humulene": { + "unit": "%", + "value": 7.5 + }, + "caryophyllene": { + "unit": "%", + "value": 10 + }, + "cohumulone": { + "unit": "%", + "value": 36 + }, + "myrcene": { + "unit": "%", + "value": 52.5 + }, + "farnesene": { + "unit": "%", + "value": 0.5 + }, + "notes": "BRU-1 was developed through open pollination at Brulotte Farms in Toppenish, WA.\n\nBRU-1 is an aroma hop that is typically used in only late boil additions, including dry hopping.\n\nBRU-1 hops offer true pineapple flavor. BRU-1 is notable for its distinct sweet fruit aroma that is often described as pineapple. When used as a whirlpool or dry hop addition, BRU-1 delivers the aroma of freshly cut pineapple and green fruits. BRU-1 is synergistic with other hops creating a depth of fruit flavor. BRU-1 has also been shown to improve haze stability in certain beer styles.\n\nBRU-1 hops are typically used in the following styles: Wheats, Pale Ale, IPA and New England IPA." + } + }, + { + "name": "Bullion", + "origin": "United States of America (USA)", + "alpha_acid": { + "unit": "%", + "value": 8.9 + }, + "beta_acid": { + "unit": "%", + "value": 5.5 + }, + "type": "aroma/bittering", + "substitutes": "Brewers Gold, Northern Brewer (US), Northern Brewer (GR), Galena, Bramling Cross, Mount Ranier", + "oil_content": { + "total_oil_ml_per_100g": 1.5, + "humulene": { + "unit": "%", + "value": 20 + }, + "caryophyllene": { + "unit": "%", + "value": 11.5 + }, + "cohumulone": { + "unit": "%", + "value": 48.5 + }, + "myrcene": { + "unit": "%", + "value": 47.5 + }, + "farnesene": { + "unit": "%", + "value": 0.5 + }, + "notes": "Bullion was pollinated from a seedling of English Brewer's Gold a Wild\nManitoba hop (BB1). It was a major variety throughout the mid-1940s,\nhowever commercial production ceased in 1985 due to newer varieties with higher alpha acid content and better storage stability.\n\nBullion is a dual-purpose hop that can be used in all hop additions throughout the brewing process.\n\nBullion hops have strong and zesty blackcurrant characteristics.\n\nBullion hops are typically used in the following styles: Porter, Stout and Dark Ale." + } + }, + { + "name": "Buzz Bullets", + "origin": "United States of America (USA)", + "alpha_acid": { + "unit": "%", + "value": 9 + }, + "beta_acid": { + "unit": "%", + "value": 5.5 + }, + "type": "aroma/bittering", + "oil_content": { + "notes": "Buzz Bullets is a proprietary blend from Yakima Valley Hops.\n\nBuzz Bullets is a dual-purpose hop that can be used in all hop additions throughout the brewing process.\n\nBuzz Bullets is a hop blend with citrus and floral notes. It is also known to have clean bitterness.\n\nBuzz Bullets hops are typically used in the following styles: American Ale, Lager and IPA." + } + }, + { + "name": "Caliente", + "origin": "United States of America (USA)", + "alpha_acid": { + "unit": "%", + "value": 15 + }, + "beta_acid": { + "unit": "%", + "value": 4.3 + }, + "type": "aroma/bittering", + "oil_content": { + "total_oil_ml_per_100g": 1.9, + "cohumulone": { + "unit": "%", + "value": 35 + }, + "notes": "Caliente is a dual-purpose hop that can be used in all hop additions throughout the brewing process.\n\nCaliente hops have flavors of citrus (lemon zest), peach and pine, with aromas of stone fruit and mandarin. While \"caliente\" means \"hot\" in Spanish, this hop is not spicy.\n\nCaliente hops are typically used in the following styles: IPA, Wheat, Pale Ale and Spice Beer." + } + }, + { + "name": "Callista", + "origin": "Germany (GER)", + "alpha_acid": { + "unit": "%", + "value": 3.5 + }, + "beta_acid": { + "unit": "%", + "value": 7.5 + }, + "type": "aroma", + "substitutes": "Hallertau Tradition, Grungeist", + "oil_content": { + "total_oil_ml_per_100g": 1.4, + "cohumulone": { + "unit": "%", + "value": 18.5 + }, + "myrcene": { + "unit": "%", + "value": 63.5 + }, + "notes": "Callista's parentage include Hallertau Tradition crossed with a Huell male. It is also known as Grungeist.\n\nCallista is an aroma hop that is typically used in only late boil additions, including dry hopping.\n\nKey flavors of the Callista hop include strawberry, pear, caramel, passion fruit and orange. Callista kicks off intense fruit flavors of passion fruit, apricot, peach, and blackberry, plus some pine. Low alpha acids ensure this will be a late-addition hop." + } + }, + { + "name": "Calypso", + "origin": "United States of America (USA)", + "alpha_acid": { + "unit": "%", + "value": 14 + }, + "beta_acid": { + "unit": "%", + "value": 5.5 + }, + "type": "aroma/bittering", + "percent_lost": { + "unit": "%", + "value": 33 + }, + "substitutes": "Galena, Cascade, Huell Melon, Belma", + "oil_content": { + "total_oil_ml_per_100g": 2, + "humulene": { + "unit": "%", + "value": 27.5 + }, + "caryophyllene": { + "unit": "%", + "value": 12 + }, + "cohumulone": { + "unit": "%", + "value": 40 + }, + "myrcene": { + "unit": "%", + "value": 37.5 + }, + "farnesene": { + "unit": "%", + "value": 0.5 + }, + "notes": "Calypso is a diploid aroma-type hop, originated from a cross between Hopsteiner breeding female 98005 and a Hopsteiner male derived from Nugget and USDA 19058m.\n\nCalypso is a dual-purpose hop that can be used in all hop additions throughout the brewing process.\n\nThe Calypso hop has a crisp and fruity aroma. Flavors of apples, pears, stone fruit and lime citrus also are noted.\n\nCalypso hops are typically used in the following styles: Pale Ale, IPA, Barleywine, Golden Ales, Stout, Porter and Bitter." + } + }, + { + "name": "Cardinal", + "origin": "Slovenia (SLO)", + "alpha_acid": { + "unit": "%", + "value": 11.5 + }, + "beta_acid": { + "unit": "%", + "value": 3.9 + }, + "type": "aroma", + "oil_content": { + "total_oil_ml_per_100g": 3.5, + "humulene": { + "unit": "%", + "value": 18.5 + }, + "caryophyllene": { + "unit": "%", + "value": 9.5 + }, + "cohumulone": { + "unit": "%", + "value": 34 + }, + "myrcene": { + "unit": "%", + "value": 45 + }, + "farnesene": { + "unit": "%", + "value": 6 + }, + "notes": "Cardinal was developed and released by the Slovenian Institute of Hop Research and Brewing. Cardinal was bred from European and American germplasm. \n\nSometimes referred to as Styrian Cardinal.\n\nCardinal is an aroma hop that is typically used in only late boil additions, including dry hopping.\n\nCardinal hops are known to have a typical citrus and fruity notes as well as a harmonious flavor.\n\nCardinal hops are typically used in the following styles: IPA and Pale Ale." + } + }, + { + "name": "Cascade", + "origin": "United States of America (USA)", + "alpha_acid": { + "unit": "%", + "value": 7 + }, + "beta_acid": { + "unit": "%", + "value": 6.2 + }, + "type": "aroma/bittering", + "percent_lost": { + "unit": "%", + "value": 38 + }, + "substitutes": "Amarillo, Centennial, Ahtanum, Summit", + "oil_content": { + "total_oil_ml_per_100g": 1.6, + "humulene": { + "unit": "%", + "value": 17 + }, + "caryophyllene": { + "unit": "%", + "value": 7 + }, + "cohumulone": { + "unit": "%", + "value": 35 + }, + "myrcene": { + "unit": "%", + "value": 52.5 + }, + "farnesene": { + "unit": "%", + "value": 7.5 + }, + "notes": "Despite being known as an American variety, today there are also New Zealand, Argentinian, and Australian varieties of Cascade. It was originally created from a cross between Fuggle and the Russian hop Serebrianka in 1967. Cascade was initially only known by its number designation of USDA 56013.\n\nCascade is a dual-purpose hop that can be used in all hop additions throughout the brewing process.\n\nDefined by its citrus, and often more specifically grapefruit flavor, this hop accounts for around 10% of the US's harvest of hops. Cascade also has a medium-intense floral and spice citrus qualities. When used as a bittering hop, it imparts moderate bitterness. It is most famous for being the finishing hop in Sierra Nevada's Pale Ale, widely considered the beer that launched the IPA and bitter beer craze.\n\nCascade hops are typically used in the following styles: American Ale, IPA, Porter, Barleywine, Witbier and Pale Ale." + } + }, + { + "name": "Cashmere", + "origin": "United States of America (USA)", + "alpha_acid": { + "unit": "%", + "value": 8.4 + }, + "beta_acid": { + "unit": "%", + "value": 5.2 + }, + "type": "aroma/bittering", + "percent_lost": { + "unit": "%", + "value": 25.00 + }, + "substitutes": "Cascade", + "oil_content": { + "total_oil_ml_per_100g": 1.3, + "humulene": { + "unit": "%", + "value": 27.5 + }, + "caryophyllene": { + "unit": "%", + "value": 12 + }, + "cohumulone": { + "unit": "%", + "value": 23 + }, + "myrcene": { + "unit": "%", + "value": 40.5 + }, + "farnesene": { + "unit": "%", + "value": 0.5 + }, + "notes": "Cashmere is a cross between Cascade and Northern Brewer. It was released in 2013 by Washington State University.\n\nCashmere is a dual-purpose hop that can be used in all hop additions throughout the brewing process.\n\nCashmere has a complex and intensely fruity aroma, with strong overtones of lemon, lime, peach, and melon. Secondary notes of coconut, lemongrass, candy, and herbs can show through in whirlpool or dry hop additions\n\nCashmere hops are typically used in the following styles: Sour, Brett, Saison and IPA." + } + }, + { + "name": "Cekin", + "origin": "Slovenia (SLO)", + "alpha_acid": { + "unit": "%", + "value": 7 + }, + "beta_acid": { + "unit": "%", + "value": 2.5 + }, + "type": "aroma", + "percent_lost": { + "unit": "%", + "value": 25 + }, + "substitutes": "Styrian Golding, Brewers Gold, Aurora", + "oil_content": { + "total_oil_ml_per_100g": 1.1, + "humulene": { + "unit": "%", + "value": 16.5 + }, + "caryophyllene": { + "unit": "%", + "value": 6.5 + }, + "cohumulone": { + "unit": "%", + "value": 23.5 + }, + "myrcene": { + "unit": "%", + "value": 47.5 + }, + "farnesene": { + "unit": "%", + "value": 7.5 + }, + "notes": "Cekin's pedigree is aurora crossed with a tetraploid Yugoslav male 3/3. \n\nCekin is an aroma hop that is typically used in only late boil additions, including dry hopping.\n\nCekin, along with its sibling, Cicero, is not grown in large quantities. Cekin is said to have a pleasing, distinctive and continental aroma comparable to Styrian Golding. Very little Cekin is grown commercially due to lack of acceptance by breweries." + } + }, + { + "name": "Celeia", + "origin": "Slovenia (SLO)", + "alpha_acid": { + "unit": "%", + "value": 4.5 + }, + "beta_acid": { + "unit": "%", + "value": 3 + }, + "type": "aroma", + "substitutes": "Styrian Golding, Bobek, Saaz (CZ)", + "oil_content": { + "total_oil_ml_per_100g": 2.1, + "humulene": { + "unit": "%", + "value": 20.5 + }, + "caryophyllene": { + "unit": "%", + "value": 8.5 + }, + "cohumulone": { + "unit": "%", + "value": 27 + }, + "myrcene": { + "unit": "%", + "value": 30.5 + }, + "farnesene": { + "unit": "%", + "value": 5 + }, + "notes": "Celeia is the triploid offspring of Styrian Golding, Aurora and a Slovenian wild hop. Also referred to as Styrian Golding Celeia.\n\nCeleia is an aroma hop that is typically used in only late boil additions, including dry hopping.\n\nSpecific aroma descriptors of this hop include noble characteristics. It is distinctively more floral than Styrian Golding or Fuggle hops.\n\nCeleia hops are typically used in the following styles: English Ale, Lager, Pilsner, English Ale, ESB and Red Ale." + } + }, + { + "name": "Centennial", + "origin": "United States of America (USA)", + "alpha_acid": { + "unit": "%", + "value": 9.5 + }, + "beta_acid": { + "unit": "%", + "value": 4.5 + }, + "type": "aroma/bittering", + "percent_lost": { + "unit": "%", + "value": 31.00 + }, + "substitutes": "Cascade, Chinook, Columbus, Tomahawk, Zeus, CTZ, Amarillo", + "oil_content": { + "total_oil_ml_per_100g": 2, + "humulene": { + "unit": "%", + "value": 15 + }, + "caryophyllene": { + "unit": "%", + "value": 6 + }, + "cohumulone": { + "unit": "%", + "value": 26.5 + }, + "myrcene": { + "unit": "%", + "value": 60 + }, + "farnesene": { + "unit": "%", + "value": 0.5 + }, + "notes": "Centennial hops were first bred in 1974 with a cross between a Brewers Gold and Fuggle hops. Other sources mention it was a cross between Brewers Gold, Fuggle, East Kent Golding, and Bavarian hops. It was named after the Washington State Centennial Celebration, which occurred in 1989, just before it was released to the public in 1990.\n\nCentennial is a dual-purpose hop that can be used in all hop additions throughout the brewing process.\n\nCentennial hops are very similar to Cascade and are characterized by aromatic pine, citrus, and floral notes. It is characterized as having rounded and medium intense floral, citrus and grapefruit flavors and aromas. Other flavors of the Centennial hop include pine needles and tangerines.\n\nCentennial hops are typically used in the following styles: Pale Ale, IPA and Wheat Beer." + } + }, + { + "name": "Challenger", + "origin": "United Kingdom (UK)", + "alpha_acid": { + "unit": "%", + "value": 7.8 + }, + "beta_acid": { + "unit": "%", + "value": 3.8 + }, + "type": "aroma/bittering", + "substitutes": "Northern Brewer (US), Northern Brewer (GR), Perle (US), Target, Northdown", + "oil_content": { + "total_oil_ml_per_100g": 1.4, + "humulene": { + "unit": "%", + "value": 25 + }, + "caryophyllene": { + "unit": "%", + "value": 9.5 + }, + "cohumulone": { + "unit": "%", + "value": 22.5 + }, + "myrcene": { + "unit": "%", + "value": 36 + }, + "farnesene": { + "unit": "%", + "value": 0.5 + }, + "notes": "Bred at Wye College and released for commercial planting in 1972, the Challenger hop is the granddaughter of Northern Brewer crossed with a downy mildew resistant male and is a 'cousin' of Target. It is a niece of Northdown.\n\nChallenger is a dual-purpose hop that can be used in all hop additions throughout the brewing process.\n\nChallenger hops have aroma descriptors that include cedar, green tea and sweet fruit. It is a versatile variety with wide application in both\nearly and late kettle additions.\n\nChallenger hops are typically used in the following styles: British Ale, Lager and Pale Ale." + } + }, + { + "name": "Chelan", + "origin": "United States of America (USA)", + "alpha_acid": { + "unit": "%", + "value": 13.5 + }, + "beta_acid": { + "unit": "%", + "value": 9.3 + }, + "type": "bittering", + "substitutes": "Galena, Nugget", + "oil_content": { + "total_oil_ml_per_100g": 1.7, + "humulene": { + "unit": "%", + "value": 13.5 + }, + "caryophyllene": { + "unit": "%", + "value": 10.5 + }, + "cohumulone": { + "unit": "%", + "value": 34 + }, + "myrcene": { + "unit": "%", + "value": 50 + }, + "farnesene": { + "unit": "%", + "value": 0.5 + }, + "notes": "Developed by the John I Haas, Inc. breeding company, released in 1994. It is a daughter of Galena.\n\nChelan is a bittering hop that is commonly used only to bitter the beer during brewing, and not for too much flavor and aromas.\n\nChelan is a bittering hop that has mild fruity, floral and citrus aromas.\n\nChelan hops are typically used in the following style: American Ales." + } + }, + { + "name": "Chinook", + "origin": "United States of America (USA)", + "alpha_acid": { + "unit": "%", + "value": 13.3 + }, + "beta_acid": { + "unit": "%", + "value": 3.5 + }, + "type": "aroma/bittering", + "percent_lost": { + "unit": "%", + "value": 31 + }, + "substitutes": "Nugget, Columbus, Tomahawk, Zeus, CTZ, Northern Brewer (US), Galena", + "oil_content": { + "total_oil_ml_per_100g": 1.9, + "humulene": { + "unit": "%", + "value": 21 + }, + "caryophyllene": { + "unit": "%", + "value": 10 + }, + "cohumulone": { + "unit": "%", + "value": 31 + }, + "myrcene": { + "unit": "%", + "value": 25 + }, + "farnesene": { + "unit": "%", + "value": 0.5 + }, + "notes": "The Chinook hop is a cross between a Petham Golding and a USDA-selected male with high alpha-acids and good storage properties.\n\nChinook is a dual-purpose hop that can be used in all hop additions throughout the brewing process.\n\nChinook can be slightly spicy and have a smoky earthiness quality. It has an impressive pine and resin character, with distinct spice and grapefruit. Use sparingly in the boil as it can add a harsh bitterness if overused.\n\nChinook hops are typically used in the following styles: American Pale Ale, IPA, Stout, Porter, Lager and Winter Ale." + } + }, + { + "name": "Citra", + "origin": "United States of America (USA)", + "alpha_acid": { + "unit": "%", + "value": 12.5 + }, + "beta_acid": { + "unit": "%", + "value": 3.8 + }, + "type": "aroma/bittering", + "percent_lost": { + "unit": "%", + "value": 27 + }, + "substitutes": "Simcoe, Mosaic, Centennial, Cascade", + "oil_content": { + "total_oil_ml_per_100g": 2.3, + "humulene": { + "unit": "%", + "value": 9.5 + }, + "caryophyllene": { + "unit": "%", + "value": 6.5 + }, + "cohumulone": { + "unit": "%", + "value": 27.5 + }, + "myrcene": { + "unit": "%", + "value": 65 + }, + "farnesene": { + "unit": "%", + "value": 0.5 + }, + "notes": "Citra was developed by the Hop Breeding Company of Yakima, WA and released in 2008. It is purported to include parentage of Hallertauer, American Tettnanger, and East Kent Goldings.\n\nCitra is a dual-purpose hop that can be used in all hop additions throughout the brewing process.\n\nThe Citra hop is a high alpha acid hop with a strong, yet smooth floral and citrus aroma and flavor. It has specific aroma descriptors that include grapefruit, citrus, peach, melon, lime, gooseberry, passion fruit and lychee and a smooth bitterness when added to the boil. Citra hops have become one of the most popular hops in the world.\n\nCitra hops are typically used in the following styles: American Pale Ale, IPA and Double IPA." + } + }, + { + "name": "Cluster", + "origin": "United States of America (USA)", + "alpha_acid": { + "unit": "%", + "value": 7.3 + }, + "beta_acid": { + "unit": "%", + "value": 5.3 + }, + "type": "aroma/bittering", + "substitutes": "Galena, Chinook, Eroica, Nugget", + "oil_content": { + "total_oil_ml_per_100g": 0.7, + "humulene": { + "unit": "%", + "value": 17.5 + }, + "caryophyllene": { + "unit": "%", + "value": 9 + }, + "cohumulone": { + "unit": "%", + "value": 38 + }, + "myrcene": { + "unit": "%", + "value": 42 + }, + "farnesene": { + "unit": "%", + "value": 0.5 + }, + "notes": "Cluster's pedigree is not known but it is possibly the result of a cross between an English variety and an American male hop. Cluster is one of the oldest hop varieties grown in the United States.\n\nCluster is a dual-purpose hop that can be used in all hop additions throughout the brewing process.\n\nCluster has specific aroma descriptors that include floral, earthy and sweet fruit. Cluster is an excellent dual-purpose hop and is often used in the reproduction of historical beer styles.\n\nCluster hops are typically used in the following styles: Ale, Lager, Stout and Porter." + } + }, + { + "name": "Columbia", + "origin": "United States of America (USA)", + "alpha_acid": { + "unit": "%", + "value": 7 + }, + "beta_acid": { + "unit": "%", + "value": 3.5 + }, + "type": "aroma/bittering", + "substitutes": "Centennial, Chinook", + "oil_content": { + "total_oil_ml_per_100g": 1.5, + "humulene": { + "unit": "%", + "value": 17 + }, + "caryophyllene": { + "unit": "%", + "value": 10.5 + }, + "cohumulone": { + "unit": "%", + "value": 40 + }, + "myrcene": { + "unit": "%", + "value": 50 + }, + "farnesene": { + "unit": "%", + "value": 4 + }, + "notes": "The Columbia hop was developed in the 1960s in Corvallis, Oregon. Its lineage includes a tetraploid Fuggle (USDA 21003) and a Fuggle seedling 2-4. Columbia is also a sister of Willamette. Budweiser originally helped develop this hop, but instead decided to go with Willamette, leaving this available to other brewers. Columbia was returned to production in 2011 after being stopped in the 1980s.\n\nColumbia is a dual-purpose hop that can be used in all hop additions throughout the brewing process.\n\nThe aroma of the Columbia hop is similar to that of Chinook, but not as strong. It includes crisp pineapple, bright and pungent lemon-citrus notes.\n\nColumbia hops are typically used in the following style: Ales." + } + }, + { + "name": "Columbus", + "origin": "United States of America (USA)", + "alpha_acid": { + "unit": "%", + "value": 16 + }, + "beta_acid": { + "unit": "%", + "value": 5.3 + }, + "type": "aroma/bittering", + "percent_lost": { + "unit": "%", + "value": 45 + }, + "substitutes": "CTZ, Tomahawk, Zeus, Centennial, Chinook, Galena, Nugget, Millennium", + "oil_content": { + "total_oil_ml_per_100g": 3.5, + "humulene": { + "unit": "%", + "value": 11.5 + }, + "caryophyllene": { + "unit": "%", + "value": 8 + }, + "cohumulone": { + "unit": "%", + "value": 31.5 + }, + "myrcene": { + "unit": "%", + "value": 50 + }, + "farnesene": { + "unit": "%", + "value": 0.5 + }, + "notes": "Columbus has an unknown origin. It is often referred to as CTZ (Columbus / Tomahawk / Zeus) due to Hopunion and YCH attempting to register the same hop with different names. After an agreement was reached between the two names, both names were registered. They are technically the same hop however. It is genetically distinct from Zeus hops, but has a very similar profile. \n\nThe exact lineage of Columbus is unknown, however it is widely assumed that Brewer’s Gold and several undisclosed American varieties played significant parenting roles. It was developed in the 1980s by Charles Zimmerman who had worked for the U.S. Department of Agriculture until 1979 and who subsequently held positions with various private hop-processing and trading companies.\n\nColumbus is a dual-purpose hop that can be used in all hop additions throughout the brewing process.\n\nSpecific aroma descriptors of the Columbus hop includes earthiness, black pepper, licorice, spice (curry) and subtle citrus. The floral and citrus notes from the Columbus hop come out in both aroma and flavor, but can be pungent. This strong flavor and aroma make the Columbus hop great for late additions to a boil or dry-hopping. \n\nColumbus hops are typically used in the following styles: IPA, American Pale Ale, Stout, Barleywine and Lager." + } + }, + { + "name": "Comet", + "origin": "United States of America (USA)", + "alpha_acid": { + "unit": "%", + "value": 10.2 + }, + "beta_acid": { + "unit": "%", + "value": 4.5 + }, + "type": "aroma/bittering", + "percent_lost": { + "unit": "%", + "value": 32.600 + }, + "substitutes": "Galena", + "oil_content": { + "total_oil_ml_per_100g": 1.5, + "humulene": { + "unit": "%", + "value": 1.5 + }, + "caryophyllene": { + "unit": "%", + "value": 12.5 + }, + "cohumulone": { + "unit": "%", + "value": 39.5 + }, + "myrcene": { + "unit": "%", + "value": 47.5 + }, + "farnesene": { + "unit": "%", + "value": 0.5 + }, + "notes": "Comet was originally released as a high alpha by the USDA in 1974. Its parentage is English Sunshine and a native American hop giving it a wild American characteristic. Commercial production ceased in the 1980s in favor of newer super-alpha hops.\n\nComet is a dual-purpose hop that can be used in all hop additions throughout the brewing process.\n\nComet hops have aroma descriptors that include subtle, wild American grassy and grapefruit.\n\nComet hops are typically used in the following styles: Ale and Lager." + } + }, + { + "name": "Contessa", + "origin": "United States of America (USA)", + "alpha_acid": { + "unit": "%", + "value": 4 + }, + "beta_acid": { + "unit": "%", + "value": 6.2 + }, + "type": "bittering", + "oil_content": { + "total_oil_ml_per_100g": 1.4, + "cohumulone": { + "unit": "%", + "value": 30.5 + }, + "notes": "A cross out of Fuggle and a Cascade male. Also called experimental #04190\n\nContessa is a bittering hop that is commonly used only to bitter the beer during brewing, and not for too much flavor and aromas.\n\nThis noble hop variety elicits aromas of green tea, floral, lemongrass and light pear. According to Hopsteiner, Contessa's aroma lends a smooth and delicate bitterness while delivering an elegant fragrance, making it a perfect fit for the lager beer style and unique addition to many others. \n\nContessa hops are typically used in the following styles: Lager, Pilsner and Light Ales." + } + }, + { + "name": "Crystal", + "origin": "United States of America (USA)", + "alpha_acid": { + "unit": "%", + "value": 4.4 + }, + "beta_acid": { + "unit": "%", + "value": 6.5 + }, + "type": "aroma", + "percent_lost": { + "unit": "%", + "value": 35.00 + }, + "substitutes": "Mount Hood, Hersbrucker, Strisselspalt, Liberty, Ultra, Hallertau", + "oil_content": { + "total_oil_ml_per_100g": 1.6, + "humulene": { + "unit": "%", + "value": 25 + }, + "caryophyllene": { + "unit": "%", + "value": 8.5 + }, + "cohumulone": { + "unit": "%", + "value": 23 + }, + "myrcene": { + "unit": "%", + "value": 42.5 + }, + "farnesene": { + "unit": "%", + "value": 0.5 + }, + "notes": "Crystal is a triploid of Hallertau Mittelfrueh crossed with (Cascade x USDA 65009-64034M). It is also the half-sister of Mt. Hood, Liberty and Ultra.\n\nCrystal is an aroma hop that is typically used in only late boil additions, including dry hopping.\n\nThe Crystal hop has aromas of woods, green, floral and fruity with herb and spice notes of cinnamon, nutmeg and black pepper.\n\nCrystal hops are typically used in the following styles: Lager, Kolsch, ESB, Pilsner, IPA, Pale Ale and Belgian Ale." + } + }, + { + "name": "CTZ", + "origin": "United States of America (USA)", + "alpha_acid": { + "unit": "%", + "value": 15.8 + }, + "beta_acid": { + "unit": "%", + "value": 5 + }, + "type": "aroma/bittering", + "substitutes": "Columbus, Tomahawk, Zeus", + "oil_content": { + "total_oil_ml_per_100g": 3.5, + "humulene": { + "unit": "%", + "value": 11.5 + }, + "caryophyllene": { + "unit": "%", + "value": 8 + }, + "cohumulone": { + "unit": "%", + "value": 31.5 + }, + "myrcene": { + "unit": "%", + "value": 50 + }, + "farnesene": { + "unit": "%", + "value": 0.5 + }, + "notes": "Although genetically different, Zeus, Columbus and Tomahawk are often referred to as part of CTZ. CTZ however is not a specific hop, but instead a name given to a trio of similar hops. The exact lineage of CTZ is unknown, however it is widely assumed that Brewer’s Gold and several undisclosed American varieties played significant parenting roles. It was developed in the 1980s by Charles Zimmerman who had worked for the U.S. Department of Agriculture until 1979 and who subsequently held positions with various private hop-processing and trading companies.\n\nCTZ is a dual-purpose hop that can be used in all hop additions throughout the brewing process.\n\nCTZ hops have aroma descriptors that include black pepper, licorice, curry and subtle citrus.\n\nCTZ hops are typically used in the following styles: IPA, American Pale Ale, Stout, Barleywine and Lager." + } + }, + { + "name": "Dana", + "origin": "Slovenia (SLO)", + "alpha_acid": { + "unit": "%", + "value": 10.1 + }, + "beta_acid": { + "unit": "%", + "value": 4.4 + }, + "type": "aroma/bittering", + "substitutes": "Fuggle, Willamette", + "oil_content": { + "total_oil_ml_per_100g": 1.3, + "humulene": { + "unit": "%", + "value": 23.5 + }, + "caryophyllene": { + "unit": "%", + "value": 6 + }, + "cohumulone": { + "unit": "%", + "value": 26.5 + }, + "myrcene": { + "unit": "%", + "value": 44 + }, + "farnesene": { + "unit": "%", + "value": 7.5 + }, + "notes": "Dana is a cross between German Magnum and a wild Slovenian hop.\n\nDana is a dual-purpose hop that can be used in all hop additions throughout the brewing process.\n\nThe Dana hop displays subtle floral, lemon and pine aroma characteristics.\n\nDana hops are typically used in the following styles: Pale Ale and IPA." + } + }, + { + "name": "Defender", + "origin": "United Kingdom (UK)", + "alpha_acid": { + "unit": "%", + "value": 4.7 + }, + "beta_acid": { + "unit": "%", + "value": 1.8 + }, + "type": "aroma", + "percent_lost": { + "unit": "%", + "value": 41.00 + }, + "oil_content": { + "total_oil_ml_per_100g": 0.6, + "humulene": { + "unit": "%", + "value": 35 + }, + "caryophyllene": { + "unit": "%", + "value": 14 + }, + "cohumulone": { + "unit": "%", + "value": 27.5 + }, + "myrcene": { + "unit": "%", + "value": 31 + }, + "farnesene": { + "unit": "%", + "value": 3.5 + }, + "notes": "Defender was bred from a New Mexico Wild American female, Eastwell Golding and other English hops, it was selected in the early 1960’s at Wye College in England.\n\nDefender is an aroma hop that is typically used in only late boil additions, including dry hopping.\n\nDefender hops add a pleasant, European-style aroma." + } + }, + { + "name": "Delta", + "origin": "United States of America (USA)", + "alpha_acid": { + "unit": "%", + "value": 6.3 + }, + "beta_acid": { + "unit": "%", + "value": 6.3 + }, + "type": "aroma", + "percent_lost": { + "unit": "%", + "value": 15 + }, + "substitutes": "Fuggle, Willamette, Cascade", + "oil_content": { + "total_oil_ml_per_100g": 0.8, + "humulene": { + "unit": "%", + "value": 30 + }, + "caryophyllene": { + "unit": "%", + "value": 12 + }, + "cohumulone": { + "unit": "%", + "value": 23 + }, + "myrcene": { + "unit": "%", + "value": 32.5 + }, + "farnesene": { + "unit": "%", + "value": 0.5 + }, + "notes": "Delta is a cross between Fuggle and a male derived from Cascade. It was released in 2009.\n\nDelta is an aroma hop that is typically used in only late boil additions, including dry hopping.\n\nDelta hops have a mild and pleasant aroma that is slightly spicy with a hint of citrus and melon.\n\nDelta hops are typically used in the following styles: American Pale Ale and American IPA." + } + }, + { + "name": "Sultana (Denali)", + "origin": "United States of America (USA)", + "alpha_acid": { + "unit": "%", + "value": 14.5 + }, + "beta_acid": { + "unit": "%", + "value": 5.3 + }, + "type": "aroma/bittering", + "substitutes": "Columbus, Tomahawk, Zeus, CTZ, Nugget", + "oil_content": { + "total_oil_ml_per_100g": 3.5, + "humulene": { + "unit": "%", + "value": 16 + }, + "caryophyllene": { + "unit": "%", + "value": 6 + }, + "cohumulone": { + "unit": "%", + "value": 24 + }, + "myrcene": { + "unit": "%", + "value": 54.5 + }, + "farnesene": { + "unit": "%", + "value": 0.5 + }, + "notes": "Sultana is a cross between Nugget, Zeus, and a USDA 19058 male. Its lineage is: 50% Nugget, 25% Zeus, and 25% 19058. Sultana was released as Denali in 2016, then renamed in 2019.\n\nSultana (Denali) is a dual-purpose hop that can be used in all hop additions throughout the brewing process.\n\nSultana was formerly called Denali, however it is also called Nuggetzilla by some. This hop is rich in pineapple, citrus (often perceived as lemon), and pine flavors, though it can often come off as spicy as well.\n\nSultana (Denali) hops are typically used in the following style: IPA." + } + }, + { + "name": "Diamant", + "origin": "Germany (GER)", + "alpha_acid": { + "unit": "%", + "value": 7.3 + }, + "type": "aroma", + "oil_content": { + "total_oil_ml_per_100g": 1.6, + "cohumulone": { + "unit": "%", + "value": 19 + }, + "notes": "Diamant is a daughter of Spalter and a male derived at the Hüll breeding institute. It was released in 2019.\n\nDiamant is an aroma hop that is typically used in only late boil additions, including dry hopping.\n\nDiamant is a further extension of the Saaz range with improved plant health and higher agronomic performance compared to the mother \"Spalter\". With its classic fresh, hoppy aroma profile, Diamant is particularly suitable for harmonious lager beers with a fine hop aroma.\n\nDiamant hops are typically used in the following style: Lager." + } + }, + { + "name": "Dr. Rudi", + "origin": "New Zealand (NZ)", + "alpha_acid": { + "unit": "%", + "value": 11 + }, + "beta_acid": { + "unit": "%", + "value": 7.8 + }, + "type": "aroma/bittering", + "substitutes": "Green Bullet", + "oil_content": { + "total_oil_ml_per_100g": 1.5, + "humulene": { + "unit": "%", + "value": 33.5 + }, + "caryophyllene": { + "unit": "%", + "value": 10 + }, + "cohumulone": { + "unit": "%", + "value": 37.5 + }, + "myrcene": { + "unit": "%", + "value": 29 + }, + "farnesene": { + "unit": "%", + "value": 0.5 + }, + "notes": "Dr. Rudi is a triploid bred from an open cross of Smoothcone. It was released in 1976. However, its name was officially changed to Dr. Rudi in 2012.\n\nDr. Rudi is a dual-purpose hop that can be used in all hop additions throughout the brewing process.\n\nDr. Rudi hops have specific aroma descriptors that include resin, pine, and lemongrass.\n\nDr. Rudi hops are typically used in the following styles: Ale and Lager." + } + }, + { + "name": "East Kent Goldings", + "origin": "United Kingdom (UK)", + "alpha_acid": { + "unit": "%", + "value": 5.3 + }, + "beta_acid": { + "unit": "%", + "value": 2.7 + }, + "type": "bittering", + "percent_lost": { + "unit": "%", + "value": 22.00 + }, + "substitutes": "Golding, Fuggle, Willamette", + "oil_content": { + "total_oil_ml_per_100g": 0.7, + "humulene": { + "unit": "%", + "value": 41 + }, + "caryophyllene": { + "unit": "%", + "value": 14 + }, + "cohumulone": { + "unit": "%", + "value": 26 + }, + "myrcene": { + "unit": "%", + "value": 30 + }, + "farnesene": { + "unit": "%", + "value": 0.5 + }, + "notes": "EKG's lineage is unknown other than it was used in England going all the way back to 1790.\n\nEast Kent Goldings is a bittering hop that is commonly used only to bitter the beer during brewing, and not for too much flavor and aromas.\n\nEast Kent Golding hops have aroma descriptors that include smooth and delicate with floral, lavender, spice, honey, earth, lemon and thyme overtones.\n\nEast Kent Goldings hops are typically used in the following styles: English Ale, ESB and Belgian Ale." + } + }, + { + "name": "East Kent Goldings", + "origin": "United Kingdom (UK)", + "alpha_acid": { + "unit": "%", + "value": 5.3 + }, + "beta_acid": { + "unit": "%", + "value": 2.7 + }, + "type": "bittering", + "percent_lost": { + "unit": "%", + "value": 22.00 + }, + "substitutes": "Golding, Fuggle, Willamette", + "oil_content": { + "total_oil_ml_per_100g": 0.7, + "humulene": { + "unit": "%", + "value": 41 + }, + "caryophyllene": { + "unit": "%", + "value": 14 + }, + "cohumulone": { + "unit": "%", + "value": 26 + }, + "myrcene": { + "unit": "%", + "value": 30 + }, + "farnesene": { + "unit": "%", + "value": 0.5 + }, + "notes": "EKG's lineage is unknown other than it was used in England going all the way back to 1790.\n\nEast Kent Goldings is a bittering hop that is commonly used only to bitter the beer during brewing, and not for too much flavor and aromas.\n\nEast Kent Golding hops have aroma descriptors that include smooth and delicate with floral, lavender, spice, honey, earth, lemon and thyme overtones.\n\nEast Kent Goldings hops are typically used in the following styles: English Ale, ESB and Belgian Ale." + } + }, + { + "name": "Eclipse", + "origin": "Australia (AUS)", + "alpha_acid": { + "unit": "%", + "value": 17.4 + }, + "beta_acid": { + "unit": "%", + "value": 7.5 + }, + "type": "aroma/bittering", + "oil_content": { + "total_oil_ml_per_100g": 2.3, + "humulene": { + "unit": "%", + "value": 1 + }, + "caryophyllene": { + "unit": "%", + "value": 9 + }, + "cohumulone": { + "unit": "%", + "value": 35 + }, + "myrcene": { + "unit": "%", + "value": 42 + }, + "farnesene": { + "unit": "%", + "value": 0.5 + }, + "notes": "Eclipse’s ancestry can be traced as far back as 1915, although it was first developed by HPA in 2004 and released commercially in 2020. The subsequent generations of cross pollination featured varieties such as Fuggle, Brewer’s Gold, Comet and Pride of Ringwood in the uniquely Australian environment.\n\nEclipse is a dual-purpose hop that can be used in all hop additions throughout the brewing process.\n\nWhen Eclipse is used in the whirlpool and dry hop, it brings an unmistakably sweet mandarin flavor to beer with strong notes of citrus peel and fresh pine needles.\n\nEclipse hops are typically used in the following styles: IPA, Pale Ale, NEIPA, Lager and Wheat Ale." + } + }, + { + "name": "Ekuanot", + "origin": "United States of America (USA)", + "alpha_acid": { + "unit": "%", + "value": 14.3 + }, + "beta_acid": { + "unit": "%", + "value": 4.8 + }, + "type": "aroma", + "substitutes": "Chinook, Summit, Galena, Cluster", + "oil_content": { + "total_oil_ml_per_100g": 3.3, + "humulene": { + "unit": "%", + "value": 16 + }, + "caryophyllene": { + "unit": "%", + "value": 10 + }, + "cohumulone": { + "unit": "%", + "value": 34.5 + }, + "myrcene": { + "unit": "%", + "value": 37.5 + }, + "farnesene": { + "unit": "%", + "value": 0.5 + }, + "notes": "The Ekuanot hop was developed by the Hop Breeding Company and first released in 2014 as HBC 366\n\nEkuanot is an aroma hop that is typically used in only late boil additions, including dry hopping.\n\nEkuanot has fruity aromatics such as lemon, lime, pithy orange, tropical fruit, berry, papaya, and sometimes apple. Along with these there may be more herbal notes, such as sage and eucalyptus.\n\nEkuanot hops are typically used in the following styles: American Pale Ale, American IPA, American Wheat, Saison, Sour, Specialty IPA and Pilsner." + } + }, + { + "name": "El Dorado", + "origin": "United States of America (USA)", + "alpha_acid": { + "unit": "%", + "value": 15 + }, + "beta_acid": { + "unit": "%", + "value": 7.2 + }, + "type": "aroma/bittering", + "percent_lost": { + "unit": "%", + "value": 36 + }, + "substitutes": "Citra, Nelson Sauvin, Rakau", + "oil_content": { + "total_oil_ml_per_100g": 2.9, + "humulene": { + "unit": "%", + "value": 12.5 + }, + "caryophyllene": { + "unit": "%", + "value": 7 + }, + "cohumulone": { + "unit": "%", + "value": 30.5 + }, + "myrcene": { + "unit": "%", + "value": 57.5 + }, + "farnesene": { + "unit": "%", + "value": 0.5 + }, + "notes": "The lineage for the El Dorado hop goes back to Brewer's Gold, Bullion, Comet and Fuggle and was released in 2010 by CLS Farms in Moxee, Washington.\n\nEl Dorado is a dual-purpose hop that can be used in all hop additions throughout the brewing process.\n\nEl Dorado hops elicit responses of fruity notes and tropical fruit flavors. When used as a bittering hop, El Dorado lends a soft and balanced bitterness. When used in later additions El Dorado brings bright tropical fruit flavors and aromas of pear, watermelon, candy and stone fruit.\n\nEl Dorado hops are typically used in the following styles: American Pale Ale, IPA, Lager, Wheats and Cream Ale." + } + }, + { + "name": "Elixir", + "origin": "France (FR)", + "alpha_acid": { + "unit": "%", + "value": 5.8 + }, + "beta_acid": { + "unit": "%", + "value": 5 + }, + "type": "aroma", + "oil_content": { + "total_oil_ml_per_100g": 2, + "cohumulone": { + "unit": "%", + "value": 27.5 + }, + "myrcene": { + "unit": "%", + "value": 72.5 + }, + "notes": "Elixir was developed by the Comptoir Agricole breeding program in Alsace, France.\n\nElixir is an aroma hop that is typically used in only late boil additions, including dry hopping.\n\nElixir is a robust and complex hop that offers unique aromas of Cognac, leather, and tobacco. It has complementary aromas of sweet citrus and tropical fruits. Elixir is well suited for darker styles but can also be incorporated into fruit-forward styles or even spicy saisons.\n\nElixir hops are typically used in the following styles: Farmhouse Ale, Saison, Bière de Gardes, Lager and IPA." + } + }, + { + "name": "Ella", + "origin": "Australia (AUS)", + "alpha_acid": { + "unit": "%", + "value": 16.3 + }, + "beta_acid": { + "unit": "%", + "value": 5.9 + }, + "type": "aroma/bittering", + "substitutes": "Perle (US), Palisade, Galaxy", + "oil_content": { + "total_oil_ml_per_100g": 2.9, + "humulene": { + "unit": "%", + "value": 19 + }, + "caryophyllene": { + "unit": "%", + "value": 11.5 + }, + "cohumulone": { + "unit": "%", + "value": 36.5 + }, + "myrcene": { + "unit": "%", + "value": 42 + }, + "farnesene": { + "unit": "%", + "value": 0.5 + }, + "notes": "Ella and Galaxy share the same mother, but Ella's father is a variety from Spalt, Germany. It was bred in 2001 and released to the commercially in 2007.\n\nElla is a dual-purpose hop that can be used in all hop additions throughout the brewing process.\n\nElla a pleasant floral aroma that is backed by soft spice and also has described to include distinct grapefruit and tropical flavors. It is reminiscent of a noble variety in lower doses, but imparts strong tropical fruit flavors in larger additions.\n\nElla hops are typically used in the following styles: Pale Ale, Stout, Lager and Pilsner." + } + }, + { + "name": "Endeavour", + "origin": "United Kingdom (UK)", + "alpha_acid": { + "unit": "%", + "value": 7.8 + }, + "beta_acid": { + "unit": "%", + "value": 4.6 + }, + "type": "aroma/bittering", + "substitutes": "Bramling Cross, Pilgrim", + "oil_content": { + "total_oil_ml_per_100g": 1.5, + "humulene": { + "unit": "%", + "value": 6.5 + }, + "cohumulone": { + "unit": "%", + "value": 33 + }, + "myrcene": { + "unit": "%", + "value": 32 + }, + "farnesene": { + "unit": "%", + "value": 6.5 + }, + "notes": "Endeavour is a cross between Cascade and a Hedgerow Hop. It is also the granddaughter of Target. It was bred in 2002 at Wye College, England.\n\nEndeavour is a dual-purpose hop that can be used in all hop additions throughout the brewing process.\n\nComplex blackcurrant, loganberry and spice notes best describe Endeavour's aroma, with a wonderful grapefruit and lime flavour. It is gentler than Cascade.\n\nEndeavour hops are typically used in the following styles: Ale and Lager." + } + }, + { + "name": "Enigma", + "origin": "Australia (AUS)", + "alpha_acid": { + "unit": "%", + "value": 16.5 + }, + "beta_acid": { + "unit": "%", + "value": 5.8 + }, + "type": "aroma", + "percent_lost": { + "unit": "%", + "value": 29.500 + }, + "substitutes": "Nelson Sauvin, Hallertau Blanc", + "oil_content": { + "total_oil_ml_per_100g": 2.4, + "humulene": { + "unit": "%", + "value": 15.5 + }, + "caryophyllene": { + "unit": "%", + "value": 7 + }, + "cohumulone": { + "unit": "%", + "value": 40 + }, + "myrcene": { + "unit": "%", + "value": 26.5 + }, + "farnesene": { + "unit": "%", + "value": 10.5 + }, + "notes": "Enigma is a hop variety released by the Hop Products Australia in 2013 with a breeding program using Swiss Tettnang and North American hops. It was originally cultivated in 2002.\n\nEnigma is an aroma hop that is typically used in only late boil additions, including dry hopping.\n\nThe Enigma hop has distinct tropical fruit, berry, stone fruit aroma descriptors. It also has hints of juicy red fruits like raspberries and red currants, but what sets it apart from other varieties are the white wine notes.\n\nEnigma hops are typically used in the following styles: IPA and Pale Ale." + } + }, + { + "name": "Epic", + "origin": "United Kingdom (UK)", + "alpha_acid": { + "unit": "%", + "value": 4 + }, + "beta_acid": { + "unit": "%", + "value": 2.1 + }, + "type": "aroma", + "oil_content": { + "total_oil_ml_per_100g": 0.6, + "humulene": { + "unit": "%", + "value": 42 + }, + "caryophyllene": { + "unit": "%", + "value": 1.5 + }, + "cohumulone": { + "unit": "%", + "value": 31.5 + }, + "myrcene": { + "unit": "%", + "value": 11.5 + }, + "farnesene": { + "unit": "%", + "value": 1.5 + }, + "notes": "Found as a chance seedling in 1987 and grown as an ornamental garden plant until 2004, Epic was expanded for commercial production in winter 2014-2015. The history of the field, combined with the oil composition of Epic, strongly suggests that the lineage includes Alliance hops.\n\nEpic is an aroma hop that is typically used in only late boil additions, including dry hopping.\n\nEarly brewing with the Epic hop indicates medium intensity, deep fruit and berry-like aromas without any citrus or floral notes. Epic is an excellent late aroma hop. Well balanced, rounded, mild and fruity when used in bittering addition.\n\nEpic hops are typically used in the following style: Pale Ale." + } + }, + { + "name": "Equinox", + "origin": "United States of America (USA)", + "alpha_acid": { + "unit": "%", + "value": 15 + }, + "beta_acid": { + "unit": "%", + "value": 5 + }, + "type": "aroma", + "substitutes": "Ekuanot", + "oil_content": { + "total_oil_ml_per_100g": 3.5, + "cohumulone": { + "unit": "%", + "value": 35 + }, + "notes": "Also known as HBC 366. Developed by The Hop Breeding Company in Washington state in 2014.\n\nRenamed as Ekuanot due to trademark issues. \n\nEquinox is an aroma hop that is typically used in only late boil additions, including dry hopping.\n\nNotes of lemon and lime citrus, fruits like papaya and apple, green peppers and herbs\n\nEquinox hops are typically used in the following styles: IPA, American Ale and Pilsner." + } + }, + { + "name": "Eroica", + "origin": "United States of America (USA)", + "alpha_acid": { + "unit": "%", + "value": 11.1 + }, + "beta_acid": { + "unit": "%", + "value": 4.2 + }, + "type": "bittering", + "substitutes": "Brewer's Gold, Chinook, Cluster, Galena, Nugget", + "oil_content": { + "total_oil_ml_per_100g": 1.1, + "humulene": { + "unit": "%", + "value": 0.5 + }, + "caryophyllene": { + "unit": "%", + "value": 10 + }, + "cohumulone": { + "unit": "%", + "value": 40 + }, + "myrcene": { + "unit": "%", + "value": 60 + }, + "farnesene": { + "unit": "%", + "value": 0.5 + }, + "notes": "Eroica was released in 1982 and is a descendant of Brewer's Gold and sister to Galena\n\nEroica is a bittering hop that is commonly used only to bitter the beer during brewing, and not for too much flavor and aromas.\n\nFlavor-wise, the Eroica hop features a sharp fruity essence. It is primarily used as a bittering hop.\n\nEroica hops are typically used in the following styles: Pale Ale, Dark Ale, Stout, Amber Ale, Porter and ESB." + } + }, + { + "name": "Eureka", + "origin": "United States of America (USA)", + "alpha_acid": { + "unit": "%", + "value": 18.5 + }, + "beta_acid": { + "unit": "%", + "value": 5.3 + }, + "type": "aroma/bittering", + "substitutes": "Columbus, Tomahawk, Zeus, CTZ, Apollo, Merkur, Simcoe, Summit", + "oil_content": { + "total_oil_ml_per_100g": 3.5, + "humulene": { + "unit": "%", + "value": 29.5 + }, + "caryophyllene": { + "unit": "%", + "value": 0.5 + }, + "cohumulone": { + "unit": "%", + "value": 28.5 + }, + "myrcene": { + "unit": "%", + "value": 43 + }, + "farnesene": { + "unit": "%", + "value": 0.5 + }, + "notes": "Eureka is the child of Apollo and Merkur. Formerly known as Experimental Variety 05256.\n\nEureka is a dual-purpose hop that can be used in all hop additions throughout the brewing process.\n\nThe Eureka hop has bold aromas of herbal notes, mint, pine, and other dark fruits. Other flavors include citrus and peach, aromas of stone fruit, blackcurrant and mandarin. Hopsteiner's Eureka! hop has high notes of fruit and citrus, but it is most well known for its herbal flavors. Coming in with an average of 3.5mL hop oils per 100g of hops, Eureka is loaded with flavorful oils to bring out it's mint and dank aromas. \n\nEureka hops are typically used in the following styles: IPA, Bitter, German Ale and Lager." + } + }, + { + "name": "Falconer's Flight", + "origin": "United States of America (USA)", + "alpha_acid": { + "unit": "%", + "value": 10.8 + }, + "beta_acid": { + "unit": "%", + "value": 4.5 + }, + "type": "aroma", + "percent_lost": { + "unit": "%", + "value": 28.100 + }, + "substitutes": "Citra, Simcoe, Amarillo, Sorachi Ace, Summit, Cascade", + "oil_content": { + "total_oil_ml_per_100g": 2.2, + "humulene": { + "unit": "%", + "value": 14 + }, + "caryophyllene": { + "unit": "%", + "value": 7 + }, + "cohumulone": { + "unit": "%", + "value": 24.5 + }, + "myrcene": { + "unit": "%", + "value": 52.5 + }, + "farnesene": { + "unit": "%", + "value": 1.5 + }, + "notes": "Falconers Flight is a proprietary blend of Pacific Northwest hops that was developed in 2010 by Hopunion, LLC.\n\nFalconer's Flight is an aroma hop that is typically used in only late boil additions, including dry hopping.\n\nFalconer’s Flight hop pellets are an exclusive proprietary hop blend created to honor and support the legacy of Northwest brewing legend, Glen Hay Falconer. Proceeds from each Falconer’s Flight purchase is contributed to the Glen Hay Falconer Foundation. These hop pellets are an excellent complement to many IPA and Pale Ale-oriented hop varieties. Specific aroma descriptors include distinct tropical, floral, lemon and grapefruit characteristics. \n\nFalconer's Flight hops are typically used in the following styles: IPA, Pale Ale and Lager." + } + }, + { + "name": "Falconer's Flight 7CS", + "origin": "United States of America (USA)", + "alpha_acid": { + "unit": "%", + "value": 9.8 + }, + "beta_acid": { + "unit": "%", + "value": 4.9 + }, + "type": "aroma/bittering", + "substitutes": "CTZ, Centennial, Citra, Columbus, Chinook, Cluster, Cascade, Crystal", + "oil_content": { + "total_oil_ml_per_100g": 1.7, + "humulene": { + "unit": "%", + "value": 15.5 + }, + "caryophyllene": { + "unit": "%", + "value": 8.5 + }, + "cohumulone": { + "unit": "%", + "value": 48 + }, + "myrcene": { + "unit": "%", + "value": 47.5 + }, + "farnesene": { + "unit": "%", + "value": 0.5 + }, + "notes": "A proprietary hop blend created by Hopunion.\n\nFalconer's Flight 7CS is a dual-purpose hop that can be used in all hop additions throughout the brewing process.\n\nThis hop blend includes the 7 American \"C\" hops: Cascade, Centennial, Chinook, Citra, Cluster, Columbus and Crystal in addition to other experimental varieties. Specific aroma descriptors include distinct tropical, floral, lemon, pine and grapefruit characteristics.\n\nFalconer's Flight 7CS hops are typically used in the following styles: American Pale Ale, IPA and Double IPA." + } + }, + { + "name": "Feux-Coeur Francais", + "origin": "Australia (AUS)", + "alpha_acid": { + "unit": "%", + "value": 14 + }, + "beta_acid": { + "unit": "%", + "value": 4.6 + }, + "type": "bittering", + "oil_content": { + "notes": "Feux-Coeur Francais hops were first harvested in 2010 with genetic roots in Burgundian France.\n\nFeux-Coeur Francais is a bittering hop that is commonly used only to bitter the beer during brewing, and not for too much flavor and aromas." + } + }, + { + "name": "First Gold", + "origin": "United Kingdom (UK)", + "alpha_acid": { + "unit": "%", + "value": 7.8 + }, + "beta_acid": { + "unit": "%", + "value": 3.2 + }, + "type": "aroma/bittering", + "substitutes": "Whitbread Golding Variety, East Kent Golding, Willamette", + "oil_content": { + "total_oil_ml_per_100g": 1.1, + "humulene": { + "unit": "%", + "value": 22 + }, + "caryophyllene": { + "unit": "%", + "value": 6.5 + }, + "cohumulone": { + "unit": "%", + "value": 32 + }, + "myrcene": { + "unit": "%", + "value": 26 + }, + "farnesene": { + "unit": "%", + "value": 3 + }, + "notes": "First Gold was bred at Wye College in 1995 from a cross pollination of WGV (Whitbread Golding Variety) with a dwarf male. This hop is also known as Prima Donna.\n\nFirst Gold is a dual-purpose hop that can be used in all hop additions throughout the brewing process.\n\nFirst Gold hops have aroma descriptors that include tangerine, orange marmalade, apricot, magnolia, red berries, herbal, orange and herbal. First Gold - also known as Prima Donna - has excellent aroma qualities and much of the flavor characteristics of WGV and has proven a success in stronger flavored summer beers and IPAs. This variety is suitable as a general kettle hop and also for late and dry hopping in all types of beer.\n\nFirst Gold hops are typically used in the following styles: English Ale, Porter, Fruit Beer, Saison, Blonde Ale and zips." + } + }, + { + "name": "Flyer", + "origin": "United Kingdom (UK)", + "alpha_acid": { + "unit": "%", + "value": 11.4 + }, + "beta_acid": { + "unit": "%", + "value": 5.1 + }, + "type": "aroma/bittering", + "substitutes": "Willamette,East Kent Goldings", + "oil_content": { + "total_oil_ml_per_100g": 0.6, + "humulene": { + "unit": "%", + "value": 22.5 + }, + "caryophyllene": { + "unit": "%", + "value": 0.5 + }, + "cohumulone": { + "unit": "%", + "value": 30.5 + }, + "myrcene": { + "unit": "%", + "value": 21 + }, + "farnesene": { + "unit": "%", + "value": 0.5 + }, + "notes": "Flyer results from a cross made in 2002 between a high alpha-acid female breeding line and a low trellis-type male hop. Following promising results from advanced trial plots during 2007 and 2008, it was established on licensed farm trials with Wye Hops during 2009. The produce from the advanced plots was used for successful pilot brewing trials in 2010.\n\nFlyer is a dual-purpose hop that can be used in all hop additions throughout the brewing process.\n\nA citrus hop with aromas of stoned fruits, licorice, treacle-toffee and caramel with slight burnt notes. Its bittering characteristics can best be described as spicy, citrus, liquorice and resinous." + } + }, + { + "name": "Fuggle", + "origin": "United Kingdom (UK)", + "alpha_acid": { + "unit": "%", + "value": 4.3 + }, + "beta_acid": { + "unit": "%", + "value": 2.8 + }, + "type": "aroma", + "substitutes": "Willamette, Styrian Golding, East Kent Goldings", + "oil_content": { + "total_oil_ml_per_100g": 0.7, + "humulene": { + "unit": "%", + "value": 35 + }, + "caryophyllene": { + "unit": "%", + "value": 13 + }, + "cohumulone": { + "unit": "%", + "value": 28.5 + }, + "myrcene": { + "unit": "%", + "value": 20 + }, + "farnesene": { + "unit": "%", + "value": 6.5 + }, + "notes": "Fuggle was selected as a chance seedling back in 1861. It was propagated by Richard Fuggle in Kent, England in 1875.\n\nFuggle is an aroma hop that is typically used in only late boil additions, including dry hopping.\n\nFuggle hops have aroma descriptors that include mild, wood, grass, and mint.\n\nFuggle hops are typically used in the following styles: English Ale, American Pale Ale, Lambics, Brown Ale and Stout." + } + }, + { + "name": "Gaia", + "origin": "Czech Replublic (CZH)", + "alpha_acid": { + "unit": "%", + "value": 13.5 + }, + "beta_acid": { + "unit": "%", + "value": 7.5 + }, + "type": "bittering", + "oil_content": { + "total_oil_ml_per_100g": 2, + "humulene": { + "unit": "%", + "value": 3 + }, + "caryophyllene": { + "unit": "%", + "value": 10.5 + }, + "cohumulone": { + "unit": "%", + "value": 24.5 + }, + "myrcene": { + "unit": "%", + "value": 30 + }, + "farnesene": { + "unit": "%", + "value": 6 + }, + "notes": "Gaia was released in 2017 and originated from the Angus hop.\n\nGaia is a bittering hop that is commonly used only to bitter the beer during brewing, and not for too much flavor and aromas.\n\nGaia is characteristic for its hoppy and spicy aroma. Gaia is suitable not only for the first but for the second hopping as well. " + } + }, + { + "name": "Galaxy", + "origin": "Australia (AUS)", + "alpha_acid": { + "unit": "%", + "value": 13.5 + }, + "beta_acid": { + "unit": "%", + "value": 6 + }, + "type": "aroma/bittering", + "substitutes": "Simcoe, Citra, Amarillo", + "oil_content": { + "total_oil_ml_per_100g": 3.7, + "humulene": { + "unit": "%", + "value": 1.5 + }, + "caryophyllene": { + "unit": "%", + "value": 8 + }, + "cohumulone": { + "unit": "%", + "value": 37 + }, + "myrcene": { + "unit": "%", + "value": 51 + }, + "farnesene": { + "unit": "%", + "value": 4 + }, + "notes": "Galaxy hops are Australia’s and Hop Products of Australia’s (HPA) greatest success story. Breeding started in 1994 when an Australian female plant known as J78, which is progeny of the variety Pride of Ringwood, was crossed with a male derived from the high alpha German Perle. Galaxy hops were developed by Hop Products Australia in the mid-1990s, but not released until 2009. \n\nGalaxy is a dual-purpose hop that can be used in all hop additions throughout the brewing process.\n\nGalaxy hops have one of the highest concentrations of essential oils known in hops, which has contributed to its meteoric rise in popularity. Galaxy is often described as having a strong passion fruit aroma and flavor as well as blasts of citrus and peach. At times, you can also experience pineapple and tropical fruit hints. Galaxy hops are all fruit with little to no floral, pine, or spice characteristics.\n\nGalaxy hops are extremely versatile. They can work compliment other hops perfectly, or take center stage as the primary flavor. Their high alpha acid content make them especially suited to late boil and dry hopping. Their distinctive mixture of citrus, passion fruit, peach and hints of grass is sure to stand out and create a beer like no other.\n\nGalaxy hops are typically used in the following styles: Pale Ale, IPA, Barley Wine, Fruit Beers, Saison, Wheat Beers and Wild Ale." + } + }, + { + "name": "Galena", + "origin": "United States of America (USA)", + "alpha_acid": { + "unit": "%", + "value": 13.8 + }, + "beta_acid": { + "unit": "%", + "value": 8 + }, + "type": "aroma", + "substitutes": "Brewer's Gold, Columbus, Tomahawk, Zeus, CTZ, Nugget", + "oil_content": { + "total_oil_ml_per_100g": 1.5, + "humulene": { + "unit": "%", + "value": 14 + }, + "caryophyllene": { + "unit": "%", + "value": 7 + }, + "cohumulone": { + "unit": "%", + "value": 38 + }, + "myrcene": { + "unit": "%", + "value": 45 + }, + "farnesene": { + "unit": "%", + "value": 0.5 + }, + "notes": "The Galena hop was an open pollinated seedling of Brewer's Gold. It was created in Idaho in 1968 and released in 1978.\n\nGalena is an aroma hop that is typically used in only late boil additions, including dry hopping.\n\nAroma descriptors of the Galena hop include sweet fruits, pear, pineapple, blackcurrant, grapefruit, lime, gooseberry and spicy wood.\n\nGalena hops are typically used in the following styles: American Ale, Stout, Lager and English Ale." + } + }, + { + "name": "Glacier", + "origin": "United States of America (USA)", + "alpha_acid": { + "unit": "%", + "value": 6.5 + }, + "beta_acid": { + "unit": "%", + "value": 7.7 + }, + "type": "aroma/bittering", + "substitutes": "Fuggle, Styrian Golding, Willamette", + "oil_content": { + "total_oil_ml_per_100g": 1, + "humulene": { + "unit": "%", + "value": 30 + }, + "caryophyllene": { + "unit": "%", + "value": 10.5 + }, + "cohumulone": { + "unit": "%", + "value": 13.5 + }, + "myrcene": { + "unit": "%", + "value": 40 + }, + "farnesene": { + "unit": "%", + "value": 0.5 + }, + "notes": "Glacier is a cross between Elsasser F and 8685-014 M. Genetic composition is 1/2 Elsasser 5/32 Brewer's Gold, 1/8 Northern Brewer, 1/16 Bullion, 1/32 Early Green, 1/32 German Aroma hop, 1/64 East Kent Golding, 1/128 Bavarian and 9/128 unknown. It was released in 2000.\n\nGlacier is a dual-purpose hop that can be used in all hop additions throughout the brewing process.\n\nGlacier hops have aroma descriptors that include plum, blackberry and wood.\n\nGlacier hops are typically used in the following styles: Pale Ale, ESB, English Pale Ale, Porter and Stout." + } + }, + { + "name": "Godiva", + "origin": "United Kingdom (UK)", + "alpha_acid": { + "unit": "%", + "value": 7.5 + }, + "beta_acid": { + "unit": "%", + "value": 2.5 + }, + "type": "aroma", + "substitutes": "Wai-iti, Hallertau Blanc", + "oil_content": { + "total_oil_ml_per_100g": 0.6, + "cohumulone": { + "unit": "%", + "value": 27 + }, + "notes": "Godiva is the daughter of Jester.\n\nGodiva is an aroma hop that is typically used in only late boil additions, including dry hopping.\n\nThe Godiva hop has tangerine, white grape and spice aromas. Sweet and smooth bittering characteristics." + } + }, + { + "name": "Golden Star", + "origin": "Japan (JP)", + "alpha_acid": { + "unit": "%", + "value": 5.4 + }, + "beta_acid": { + "unit": "%", + "value": 4.6 + }, + "type": "aroma", + "percent_lost": { + "unit": "%", + "value": 36.00 + }, + "substitutes": "Fuggle", + "oil_content": { + "total_oil_ml_per_100g": 0.6, + "cohumulone": { + "unit": "%", + "value": 50 + }, + "notes": "Golden Star is the offspring of Saaz and White Vine-OP conceived through open pollination. It was selected by Dr. Y. Mori from the Sapporo Brewery some time in the late 1960’s. Some places mention this hop is the same as Sunbeam, but this has not yet been confirmed. \n\nGolden Star is an aroma hop that is typically used in only late boil additions, including dry hopping.\n\nGolden Star is grown commercially only in Japan as an aroma hop. It is very difficult to pick and shatters easily, particularly when grown seeded." + } + }, + { + "name": "Golding", + "origin": "United States of America (USA)", + "alpha_acid": { + "unit": "%", + "value": 5 + }, + "beta_acid": { + "unit": "%", + "value": 2.5 + }, + "type": "aroma", + "substitutes": "East Kent Golding, Fuggle, Willamette, Styrian Golding, Progress, Whitbread Golding Variety", + "oil_content": { + "total_oil_ml_per_100g": 0.7, + "humulene": { + "unit": "%", + "value": 40 + }, + "caryophyllene": { + "unit": "%", + "value": 14.5 + }, + "cohumulone": { + "unit": "%", + "value": 20 + }, + "myrcene": { + "unit": "%", + "value": 30 + }, + "farnesene": { + "unit": "%", + "value": 0.5 + }, + "notes": "Golding descended from the original East Kent Golding. Also known as Early Bird, Early Choice, Eastwell, and Mathon.\n\n\nGolding is an aroma hop that is typically used in only late boil additions, including dry hopping.\n\nGolding hops have aroma descriptors that include delicate and sweet floral.\n\nGolding hops are typically used in the following styles: English Ale, ESB, Belgian Ale, Barleywine and Pale Ale." + } + }, + { + "name": "Green Bullet", + "origin": "New Zealand (NZ)", + "alpha_acid": { + "unit": "%", + "value": 13 + }, + "beta_acid": { + "unit": "%", + "value": 6.8 + }, + "type": "aroma/bittering", + "substitutes": "Liberty, Hallertau, Mount Hood, Ultra, Crystal", + "oil_content": { + "total_oil_ml_per_100g": 1.2, + "humulene": { + "unit": "%", + "value": 28.5 + }, + "caryophyllene": { + "unit": "%", + "value": 9.5 + }, + "cohumulone": { + "unit": "%", + "value": 40.5 + }, + "myrcene": { + "unit": "%", + "value": 38 + }, + "farnesene": { + "unit": "%", + "value": 0.5 + }, + "notes": "Green Bullet's parents were a Smoothcone and an open pollinated variety. It was developed in New Zealand DSIR Research Station. It was released in 1972.\n\nGreen Bullet is a dual-purpose hop that can be used in all hop additions throughout the brewing process.\n\nSpecific aroma descriptors of the Green Bullet hop includes black pepper, pine, plum and dried fruit characters; high levels of floral oil that complements and balances the piney resinous hop character. It has a resinous character reminiscent of Styrian Goldings, but layered with hints of musky Southern Hemisphere fruit.\n\nIt is traditionally considered a bittering variety for lagers, but also carries spicy characteristics typical of other Slovenian hop varieties.\n\nThis hop is regarded as a “workhorse” in its native New Zealand and is widely used there. \n\nGreen Bullet hops are typically used in the following styles: Lager, Ales, Stout, Saison, Bock and ESB." + } + }, + { + "name": "Grungeist", + "origin": "United States of America (USA)", + "alpha_acid": { + "unit": "%", + "value": 2.9 + }, + "beta_acid": { + "unit": "%", + "value": 9 + }, + "type": "aroma", + "substitutes": "Callista", + "oil_content": { + "total_oil_ml_per_100g": 1.2, + "cohumulone": { + "unit": "%", + "value": 19.2 + }, + "notes": "Also known as Callista.\n\nGrungeist is an aroma hop that is typically used in only late boil additions, including dry hopping.\n\nThe unique combination of peach and passion fruit are equally balanced with a hint of lemon zest and floral essence. Grüngeist adds aromas and flavors of kiwi, overripe peach and dried lavender\n\nGrungeist hops are typically used in the following style: Pale Ale." + } + }, + { + "name": "Hallertau (US)", + "origin": "United States of America (USA)", + "alpha_acid": { + "unit": "%", + "value": 5 + }, + "beta_acid": { + "unit": "%", + "value": 4.5 + }, + "type": "aroma", + "substitutes": "Liberty, Mount Hood, Hallertau Mittelfruh, Crystal, Hallertau Tradition", + "oil_content": { + "total_oil_ml_per_100g": 1.1, + "humulene": { + "unit": "%", + "value": 34 + }, + "caryophyllene": { + "unit": "%", + "value": 11 + }, + "cohumulone": { + "unit": "%", + "value": 22 + }, + "myrcene": { + "unit": "%", + "value": 39.5 + }, + "farnesene": { + "unit": "%", + "value": 0.5 + }, + "notes": "US Hallertau originates from the classic Hallertau variety of Germany. \n\nHallertau (US) is an aroma hop that is typically used in only late boil additions, including dry hopping.\n\nUS Hallertau is mild and pleasant, yet spicy, with herbal and floral characteristics.\n\nHallertau (US) hops are typically used in the following styles: Belgian Ale, Bock, Pislner and Lager." + } + }, + { + "name": "Hallertau Blanc", + "origin": "Germany (GER)", + "alpha_acid": { + "unit": "%", + "value": 10.5 + }, + "beta_acid": { + "unit": "%", + "value": 5.5 + }, + "type": "aroma", + "substitutes": "Nelson Sauvin, Enigma", + "oil_content": { + "total_oil_ml_per_100g": 1.5, + "humulene": { + "unit": "%", + "value": 1.5 + }, + "caryophyllene": { + "unit": "%", + "value": 1 + }, + "cohumulone": { + "unit": "%", + "value": 28.5 + }, + "myrcene": { + "unit": "%", + "value": 62.5 + }, + "farnesene": { + "unit": "%", + "value": 0.5 + }, + "notes": "Hallertau Blanc is a cross between a Cascade female and a Huell male. It was released to the public in 2012.\n\nHallertau Blanc is an aroma hop that is typically used in only late boil additions, including dry hopping.\n\nThe Hallertau Blanc hop has moderate to strong featuring pineapple, gooseberry, white grape, fresh lemongrass, and passion fruit flavors and aromas. It is reminiscent of many recent Southern Hemisphere varieties, but with a cleaner, less dank profile.\n\nHallertau Blanc hops are typically used in the following styles: IPA, Belgian Ale, Wheat Beer, Bretts and Pale Ale." + } + }, + { + "name": "Hallertau Gold", + "origin": "Germany (GER)", + "alpha_acid": { + "unit": "%", + "value": 8.5 + }, + "beta_acid": { + "unit": "%", + "value": 6 + }, + "type": "aroma", + "substitutes": "Hallertau Mittelfruh, Tettnanger, East Kent Golding, Crystal, Mount Hood", + "oil_content": { + "total_oil_ml_per_100g": 1.8, + "humulene": { + "unit": "%", + "value": 17 + }, + "caryophyllene": { + "unit": "%", + "value": 4.5 + }, + "cohumulone": { + "unit": "%", + "value": 20 + }, + "myrcene": { + "unit": "%", + "value": 63 + }, + "farnesene": { + "unit": "%", + "value": 0.5 + }, + "notes": "This hop is a descendent of Hallertau and is often found under similar names. \n\nHallertau Gold is an aroma hop that is typically used in only late boil additions, including dry hopping.\n\nHallertau Gold hops feature a pleasant and mild hoppiness with traditional notes of floral, herb, and spice.\n\nHallertau Gold hops are typically used in the following style: American Lager." + } + }, + { + "name": "Hallertau Mittelfrüh", + "origin": "Germany (GER)", + "alpha_acid": { + "unit": "%", + "value": 4.3 + }, + "beta_acid": { + "unit": "%", + "value": 4 + }, + "type": "aroma", + "substitutes": "Hallertau, Liberty, Vanguard, Hallertau Tradition", + "oil_content": { + "total_oil_ml_per_100g": 1, + "humulene": { + "unit": "%", + "value": 55.5 + }, + "caryophyllene": { + "unit": "%", + "value": 14.5 + }, + "cohumulone": { + "unit": "%", + "value": 23 + }, + "myrcene": { + "unit": "%", + "value": 15.5 + }, + "farnesene": { + "unit": "%", + "value": 0.5 + }, + "notes": "The Hallertau Mittelfrüh is the signature landrace variety of the Hallertau region in Bavaria, Germany. Sometimes it is called Hallertauer Mittelfruher.\n\nHallertau Mittelfrüh is an aroma hop that is typically used in only late boil additions, including dry hopping.\n\nHallertau Mittelfrüh hops have a specific aroma descriptors include mild, yet spicy, with floral and citrus tones. Although it can be and is used throughout the boil, it is most prized for its fine, elegant aroma and flavor contribution. Mittelfrüh is, at least to some, the epitome of noble hops.\n\nHallertau Mittelfrüh hops are typically used in the following styles: Altbier, Belgian Ale, Pilsner, Bock, Lager, Wheat and Cask Ale." + } + }, + { + "name": "Hallertau Taurus", + "origin": "United Kingdom (UK)", + "alpha_acid": { + "unit": "%", + "value": 15 + }, + "beta_acid": { + "unit": "%", + "value": 5 + }, + "type": "aroma/bittering", + "percent_lost": { + "unit": "%", + "value": 35 + }, + "substitutes": "Magnum (GR),Magnum (US),Citra,Hallertau Tradition,Merkur,Herkules", + "oil_content": { + "total_oil_ml_per_100g": 1.2, + "humulene": { + "unit": "%", + "value": 30.5 + }, + "caryophyllene": { + "unit": "%", + "value": 8 + }, + "cohumulone": { + "unit": "%", + "value": 22.5 + }, + "myrcene": { + "unit": "%", + "value": 30 + }, + "farnesene": { + "unit": "%", + "value": 0.5 + }, + "notes": "Hallertau Taurus was released in 1995 from Hull breeding material. It was released in 1995.\n\nHallertau Taurus is a dual-purpose hop that can be used in all hop additions throughout the brewing process.\n\nHallertau Taurus is a hop with earthy aromas and hints of chocolate, banana, spice, pepper, curry. This hop has the highest xanthohumol content of any hop, which is a potent antioxidant.\n\nHallertau Taurus hops are typically used in the following styles: German Ale, Schwarzbier and Oktoberfest." + } + }, + { + "name": "Hallertau Tradition", + "origin": "Germany (GER)", + "alpha_acid": { + "unit": "%", + "value": 5.8 + }, + "beta_acid": { + "unit": "%", + "value": 4.5 + }, + "type": "aroma", + "substitutes": "Hallertau Mittelfruh, Tettnanger, East Kent Golding, Crystal, Mount Hood", + "oil_content": { + "total_oil_ml_per_100g": 1.2, + "humulene": { + "unit": "%", + "value": 42.5 + }, + "caryophyllene": { + "unit": "%", + "value": 12.5 + }, + "cohumulone": { + "unit": "%", + "value": 26.5 + }, + "myrcene": { + "unit": "%", + "value": 24.5 + }, + "farnesene": { + "unit": "%", + "value": 0.5 + }, + "notes": "Registered in 1993, Tradition is a daughter of Hallertau Gold. It also has Hallertau Mittelfruher and Saaz in its lineage.\n\nHallertau Tradition is an aroma hop that is typically used in only late boil additions, including dry hopping.\n\nHallertau Tradtion, or commonly referred to as just 'Tradition', adds an earthy and grassy character atop a nose of nectar fruits. \n\nHallertau Tradition hops are typically used in the following styles: Lager, Pilsner and Wheat." + } + }, + { + "name": "Harlequin", + "origin": "United Kingdom (UK)", + "alpha_acid": { + "unit": "%", + "value": 10.5 + }, + "beta_acid": { + "unit": "%", + "value": 8 + }, + "type": "aroma/bittering", + "substitutes": "Mosaic", + "oil_content": { + "total_oil_ml_per_100g": 1.3, + "humulene": { + "unit": "%", + "value": 5 + }, + "cohumulone": { + "unit": "%", + "value": 29 + }, + "myrcene": { + "unit": "%", + "value": 60 + }, + "farnesene": { + "unit": "%", + "value": 10 + }, + "notes": "This hop is a daughter of Godiva.\n\nHarlequin is a dual-purpose hop that can be used in all hop additions throughout the brewing process.\n\nThe Harlequin hop excels when used in late and dry hopping but also offers smooth bittering characteristics." + } + }, + { + "name": "Harmonie", + "origin": "Czech Replublic (CZH)", + "alpha_acid": { + "unit": "%", + "value": 6 + }, + "beta_acid": { + "unit": "%", + "value": 6.5 + }, + "type": "aroma", + "oil_content": { + "total_oil_ml_per_100g": 1.2, + "humulene": { + "unit": "%", + "value": 15 + }, + "caryophyllene": { + "unit": "%", + "value": 8.5 + }, + "cohumulone": { + "unit": "%", + "value": 20.5 + }, + "myrcene": { + "unit": "%", + "value": 35 + }, + "farnesene": { + "unit": "%", + "value": 0.5 + }, + "notes": "Harmonie is a cross between Czech Bitter female (Saaz 50 %) and a selected Czech aroma male. It was registered as a variety in 2004. \n\nHarmonie is an aroma hop that is typically used in only late boil additions, including dry hopping.\n\nKey flavors of the Harmonie hop include banana, creamy caramel, green tea and apricot." + } + }, + { + "name": "HBC 360", + "origin": "United States of America (USA)", + "alpha_acid": { + "unit": "%", + "value": 13.5 + }, + "beta_acid": { + "unit": "%", + "value": 5.9 + }, + "type": "aroma/bittering", + "oil_content": { + "total_oil_ml_per_100g": 2.8, + "humulene": { + "unit": "%", + "value": 17.5 + }, + "caryophyllene": { + "unit": "%", + "value": 15 + }, + "cohumulone": { + "unit": "%", + "value": 24.5 + }, + "myrcene": { + "unit": "%", + "value": 35 + }, + "farnesene": { + "unit": "%", + "value": 0.5 + }, + "notes": "HBC 630 is a granddaughter of Warrior. It resulted from a cross made in 2008.\n\nHBC 360 is a dual-purpose hop that can be used in all hop additions throughout the brewing process.\n\nHBC 630 when used as a whirlpool or dry hop addition has distinct cherry candy like – think cherry ludens – aroma, with notes of other stone fruits, raspberry candy, tropical fruits and citrus. A unique variety that offers a different aroma and flavor profile than most varieties available today.\n\nHBC 360 hops are typically used in the following styles: IPA, Wheats, NEIPA, Pale Ale and Lager." + } + }, + { + "name": "HBC 472", + "origin": "United States of America (USA)", + "alpha_acid": { + "unit": "%", + "value": 9 + }, + "beta_acid": { + "unit": "%", + "value": 8 + }, + "type": "aroma", + "oil_content": { + "total_oil_ml_per_100g": 2, + "cohumulone": { + "unit": "%", + "value": 44 + }, + "notes": "Developed through the Hop Breeding Company (HBC) in the Yakima Valley, Washington and is the result of the open pollination of a wild American hop known as the subspecies neomexicanus. \n\nHBC 472 is an aroma hop that is typically used in only late boil additions, including dry hopping.\n\nThe aroma of the HBC472 hop cones consists of floral, woody, earthy, and coconut. In beer, this hop delivers a surprising fruity note along with its distinctive coconut-woody character. When hopped aggressively in IPA style beers, citrus and grapefruit aromas rule, but a fascinating whiskey/bourbon and coconut character breaks into the background\n\nHBC 472 hops are typically used in the following styles: Pale Ale, IPA, Porter, Stout, IPL and Cream Ale." + } + }, + { + "name": "HBC 692", + "origin": "United States of America (USA)", + "alpha_acid": { + "unit": "%", + "value": 9.2 + }, + "beta_acid": { + "unit": "%", + "value": 9.3 + }, + "type": "aroma", + "percent_lost": { + "unit": "%", + "value": 21 + }, + "substitutes": "Talus", + "oil_content": { + "total_oil_ml_per_100g": 1.6, + "notes": "HBC 692 is an experimental hops cultivar developed by the Hop Breeding Company. HBC 692 resulted from a hybrid pollination of the cultivar Sabro-HBC 438 and open pollination.\n\nHBC 692 is an aroma hop that is typically used in only late boil additions, including dry hopping.\n\nHBC 692 exhibits grapefruit, floral, stone fruit, potpourri, woody, cream, pine, and resinous notes.\n\nHBC 692 has been renamed Talus.\n\nHBC 692 hops are typically used in the following styles: Wheat Ale, Golden Ale, American Lager, Pale Ales, India Pale Lager, India Pale Ale, Session IPA, New England IPA and and Imperial IPA." + } + }, + { + "name": "Helga", + "origin": "Australia (AUS)", + "alpha_acid": { + "unit": "%", + "value": 6.4 + }, + "beta_acid": { + "unit": "%", + "value": 6 + }, + "type": "aroma", + "substitutes": "Hallertau, Hallertau Mittelfruh", + "oil_content": { + "total_oil_ml_per_100g": 0.8, + "humulene": { + "unit": "%", + "value": 45 + }, + "caryophyllene": { + "unit": "%", + "value": 27.5 + }, + "cohumulone": { + "unit": "%", + "value": 21.5 + }, + "myrcene": { + "unit": "%", + "value": 7 + }, + "farnesene": { + "unit": "%", + "value": 0.5 + }, + "notes": "Helga was bred by Hop Products Australia from Hallertau Mittelfrüh and was formerly known as \"Southern Hallertau\". It was released to the public in 1986.\n\n2017 was the last harvest of Helga by HPA, as it was retired.\n\nHelga is an aroma hop that is typically used in only late boil additions, including dry hopping.\n\nSpecific aroma descriptors include pleasant, noble characteristics. Its brewing characteristics resemble that of Hallertau Mittelfrüher, however it demonstrates a forgiving and refined character in a variety of beer styles and hop applications.\n\nHelga hops are typically used in the following styles: Ale and Lager." + } + }, + { + "name": "Herald", + "origin": "United Kingdom (UK)", + "alpha_acid": { + "unit": "%", + "value": 11 + }, + "beta_acid": { + "unit": "%", + "value": 5 + }, + "type": "aroma/bittering", + "substitutes": "Pioneer, Pilgrim", + "oil_content": { + "total_oil_ml_per_100g": 1.5, + "humulene": { + "unit": "%", + "value": 15 + }, + "caryophyllene": { + "unit": "%", + "value": 7 + }, + "cohumulone": { + "unit": "%", + "value": 36 + }, + "myrcene": { + "unit": "%", + "value": 40 + }, + "farnesene": { + "unit": "%", + "value": 0.5 + }, + "notes": "Bred at Wye College and registered in 1996, Herald is a sister to Pioneer and Pilgrim hops. \n\nHerald is a dual-purpose hop that can be used in all hop additions throughout the brewing process.\n\nIt is known for its clean bittering characteristics and fresh citrus flavors including orange and grapefruit.\n\nHerald hops are typically used in the following styles: Dark Ale, Golden Ale, Pale Ale and ESB." + } + }, + { + "name": "Herkules", + "origin": "Germany (GER)", + "alpha_acid": { + "unit": "%", + "value": 14.5 + }, + "beta_acid": { + "unit": "%", + "value": 4.8 + }, + "type": "bittering", + "substitutes": "Taurus, Warrior", + "oil_content": { + "total_oil_ml_per_100g": 1.9, + "humulene": { + "unit": "%", + "value": 37.5 + }, + "caryophyllene": { + "unit": "%", + "value": 9.5 + }, + "cohumulone": { + "unit": "%", + "value": 35 + }, + "myrcene": { + "unit": "%", + "value": 40 + }, + "farnesene": { + "unit": "%", + "value": 0.5 + }, + "notes": "Bred at the Hop Research Center in Hüll and released in 2006, Herkules is a daughter of Hallertau Taurus.\n\nHerkules is a bittering hop that is commonly used only to bitter the beer during brewing, and not for too much flavor and aromas.\n\nHerkules hops have aroma descriptors that include robust hoppy with some citrus and melon.\n\nHerkules hops are typically used in the following styles: German Ale, German Lager and Altbier." + } + }, + { + "name": "Hersbrucker", + "origin": "Germany (GER)", + "alpha_acid": { + "unit": "%", + "value": 3.3 + }, + "beta_acid": { + "unit": "%", + "value": 4.3 + }, + "type": "aroma", + "percent_lost": { + "unit": "%", + "value": 40 + }, + "substitutes": "Hallertau, Mount Hood, Liberty, Spalt", + "oil_content": { + "total_oil_ml_per_100g": 0.9, + "humulene": { + "unit": "%", + "value": 25 + }, + "caryophyllene": { + "unit": "%", + "value": 10.5 + }, + "cohumulone": { + "unit": "%", + "value": 21 + }, + "myrcene": { + "unit": "%", + "value": 22.5 + }, + "farnesene": { + "unit": "%", + "value": 0.5 + }, + "notes": "Hersbrucker is a noble land variety originating from Southern Germany.\n\nHersbrucker is an aroma hop that is typically used in only late boil additions, including dry hopping.\n\nHersbrucker hops have aroma descriptors that include hay, tobacco and orange.\n\nHersbrucker hops are typically used in the following styles: Dunkel, Strong Ale, Pilsner, Altbier, Weizenbock, Golden Ale, Marzen, Pale Ale, Wheat, Specialty Ale, Hefeweizen, Light Ale and Lager." + } + }, + { + "name": "Horizon", + "origin": "United States of America (USA)", + "alpha_acid": { + "unit": "%", + "value": 12.7 + }, + "beta_acid": { + "unit": "%", + "value": 7 + }, + "type": "aroma/bittering", + "substitutes": "Magnum (US), Magnum (GR), Nugget", + "oil_content": { + "total_oil_ml_per_100g": 1.5, + "humulene": { + "unit": "%", + "value": 14 + }, + "caryophyllene": { + "unit": "%", + "value": 11 + }, + "cohumulone": { + "unit": "%", + "value": 19 + }, + "myrcene": { + "unit": "%", + "value": 57.5 + }, + "farnesene": { + "unit": "%", + "value": 4 + }, + "notes": "Horizon is a diploid hop and half-sister to Nugget.\n\nHorizon is a dual-purpose hop that can be used in all hop additions throughout the brewing process.\n\nHorizon hops have aroma descriptors that include floral bouquet, citrus and spicy.\n\nHorizon hops are typically used in the following styles: Ale and Red Ale." + } + }, + { + "name": "HORT9909", + "origin": "New Zealand (NZ)", + "alpha_acid": { + "unit": "%", + "value": 7 + }, + "beta_acid": { + "unit": "%", + "value": 3.5 + }, + "type": "aroma/bittering", + "oil_content": { + "total_oil_ml_per_100g": 1.9, + "humulene": { + "unit": "%", + "value": 12 + }, + "caryophyllene": { + "unit": "%", + "value": 4.5 + }, + "cohumulone": { + "unit": "%", + "value": 28 + }, + "myrcene": { + "unit": "%", + "value": 50 + }, + "farnesene": { + "unit": "%", + "value": 0.5 + }, + "notes": "Hort9909 is triploid selection with “Hersbrucker Pure” parentage. Hersbrucker Pure itself being a cross of Hallertau Mittelfrüh, and Saaz and a wild German hop.\n\nHORT9909 is a dual-purpose hop that can be used in all hop additions throughout the brewing process.\n\nHort9909 is a trial variety with pronounced forward citrus characters of lemon and lime, sweet hay and spices background in keeping with the selections breeding. \n\nHORT9909 hops are typically used in the following styles: Pale Ale and IPA." + } + }, + { + "name": "HPA-016", + "origin": "Australia (AUS)", + "alpha_acid": { + "unit": "%", + "value": 17.2 + }, + "beta_acid": { + "unit": "%", + "value": 7.5 + }, + "type": "aroma", + "oil_content": { + "total_oil_ml_per_100g": 1.8, + "humulene": { + "unit": "%", + "value": 1 + }, + "caryophyllene": { + "unit": "%", + "value": 9 + }, + "cohumulone": { + "unit": "%", + "value": 35 + }, + "myrcene": { + "unit": "%", + "value": 42 + }, + "farnesene": { + "unit": "%", + "value": 0.5 + }, + "notes": "After years of availability only in the Outback, it will be released to the rest of the world from 2021. HPA-016 was created by the HPA breeding program in 2004 and commercialized in 2020. Its ancestry is a cross pollination of high alpha Australian and North American hops.\n\nHPA-016 is an aroma hop that is typically used in only late boil additions, including dry hopping.\n\nHPA's newest proprietary flavor hop - tentatively called HPA-016 - is a big-hitting, fruit-forward flavor hop bursting with sweet mandarin, citrus peel and fresh pine needles. \n\nHPA-016 hops are typically used in the following styles: IPA and NEIPA." + } + }, + { + "name": "Huell Melon", + "origin": "Germany (GER)", + "alpha_acid": { + "unit": "%", + "value": 7.5 + }, + "beta_acid": { + "unit": "%", + "value": 7 + }, + "type": "aroma", + "substitutes": "Belma, Jarrylo", + "oil_content": { + "total_oil_ml_per_100g": 1, + "humulene": { + "unit": "%", + "value": 15 + }, + "caryophyllene": { + "unit": "%", + "value": 7.5 + }, + "cohumulone": { + "unit": "%", + "value": 27.5 + }, + "myrcene": { + "unit": "%", + "value": 36 + }, + "farnesene": { + "unit": "%", + "value": 0.5 + }, + "notes": "Huell Melon hops were bred by the Hop Research Center in Hüll and is the daughter of Cascade and a Huell male. It was released in 2012.\n\nHuell Melon is an aroma hop that is typically used in only late boil additions, including dry hopping.\n\nHuell Melon has a pleasantly sweet and fruity character similar to honeydew melon with hints of strawberries.\n\nHuell Melon hops are typically used in the following styles: Belgian Ale, Hefeweizen and IPA." + } + }, + { + "name": "Hüller Bitterer", + "origin": "Germany (GER)", + "alpha_acid": { + "unit": "%", + "value": 5.8 + }, + "beta_acid": { + "unit": "%", + "value": 5 + }, + "type": "bittering", + "oil_content": { + "total_oil_ml_per_100g": 1.3, + "humulene": { + "unit": "%", + "value": 15 + }, + "caryophyllene": { + "unit": "%", + "value": 6.5 + }, + "cohumulone": { + "unit": "%", + "value": 28.5 + }, + "myrcene": { + "unit": "%", + "value": 39.5 + }, + "farnesene": { + "unit": "%", + "value": 0.5 + }, + "notes": "The Huller Bitterer hop was descended from Northern Brewer and released in 1970.\n\nHüller Bitterer is a bittering hop that is commonly used only to bitter the beer during brewing, and not for too much flavor and aromas.\n\nHüller Bitterer has good bittering qualities, but production has decreased immensely over the years due to other hops having better storage.\n\nHüller Bitterer hops are typically used in the following styles: ESB, German Ale and Lager." + } + }, + { + "name": "Idaho 7", + "origin": "United States of America (USA)", + "alpha_acid": { + "unit": "%", + "value": 12.2 + }, + "beta_acid": { + "unit": "%", + "value": 4.3 + }, + "type": "aroma", + "substitutes": "Azacca, El Dorado, Cashmere, Citra, Idaho Gem, Amarillo, Chinook, Columbus", + "oil_content": { + "total_oil_ml_per_100g": 1.5, + "humulene": { + "unit": "%", + "value": 15 + }, + "caryophyllene": { + "unit": "%", + "value": 8 + }, + "cohumulone": { + "unit": "%", + "value": 35 + }, + "myrcene": { + "unit": "%", + "value": 50 + }, + "farnesene": { + "unit": "%", + "value": 0.5 + }, + "notes": "The Idaho 7 hop was developed by Jackson Hop Farm in Wilder, ID. It was first released in 2015.\n\nIdaho 7 is an aroma hop that is typically used in only late boil additions, including dry hopping.\n\nIdaho 7 hops are known for their juicy tropical fruit and citrus flavors (think apricot, orange, red grapefruit, papaya) with big notes of resin-y pine and hints of floral and black tea. Use the Idaho 7 hop as a single hop or as a late addition. The high oil content make this ideal for dry hopping and whirlpool. Playfully known as \"007: The Golden Hop\"\n\nIdaho 7 hops are typically used in the following styles: IPA, Pale Ale and Wheats." + } + }, + { + "name": "Idaho Gem", + "origin": "United States of America (USA)", + "alpha_acid": { + "unit": "%", + "value": 12.5 + }, + "beta_acid": { + "unit": "%", + "value": 6 + }, + "type": "aroma/bittering", + "percent_lost": { + "unit": "%", + "value": 27.600 + }, + "substitutes": "Azacca, El Dorado, Cashmere, Citra, Idaho 7, Cascade", + "oil_content": { + "total_oil_ml_per_100g": 1.8, + "cohumulone": { + "unit": "%", + "value": 42.5 + }, + "notes": "Idaho Gem was found by Gooding Farms in Parma\n\nIdaho Gem is a dual-purpose hop that can be used in all hop additions throughout the brewing process.\n\nNamed after its home state, Idaho Gem has rich levels of sweet, fruit-forward aromatic oils make Idaho Gem optimal for late kettle additions or dry hopping in a wide variety of styles, whether alone or in a blend.\n\nIdaho Gem shines with stone fruit, red berry, citrus, mojito, mint, and even powdered sugar aromas. Its flavors are soft and full with a remarkable smoothness, bright and forward impressions of fruit candy (think Juicy Fruit and Jolly Rancher) supported by citric grapefruit notes. \n\nIdaho Gem hops are typically used in the following styles: IPA and Pale Ale." + } + }, + { + "name": "Independence", + "origin": "United States of America (USA)", + "alpha_acid": { + "unit": "%", + "value": 4.7 + }, + "beta_acid": { + "unit": "%", + "value": 1.5 + }, + "type": "aroma", + "oil_content": { + "total_oil_ml_per_100g": 0.4, + "cohumulone": { + "unit": "%", + "value": 20.5 + }, + "notes": "Independence is a proprietary blend of hops by Yakima Chief Hops.\n\nIndependence is an aroma hop that is typically used in only late boil additions, including dry hopping.\n\nPaying homage to the classic hops, Independence blend merges old world with new world spirit giving a truly American aroma and flavor profile. Bringing forth tobacco, earthy, pine and grassy notes with citrus and herbs to support the aroma profile, Independence symbolizes the pioneer spirit carried through the many generations of growers in the Pacific Northwest.\n\nIndependence hops are typically used in the following styles: Pilsner, Lager, Blonde Ale and Pale Ale." + } + }, + { + "name": "Jarryllo", + "origin": "United States of America (USA)", + "alpha_acid": { + "unit": "%", + "value": 16 + }, + "beta_acid": { + "unit": "%", + "value": 6.8 + }, + "type": "aroma/bittering", + "substitutes": "Motueka, Nelson Sauvin, Mosaic", + "oil_content": { + "total_oil_ml_per_100g": 4, + "humulene": { + "unit": "%", + "value": 16.5 + }, + "caryophyllene": { + "unit": "%", + "value": 9.5 + }, + "cohumulone": { + "unit": "%", + "value": 35.5 + }, + "myrcene": { + "unit": "%", + "value": 47.5 + }, + "farnesene": { + "unit": "%", + "value": 0.5 + }, + "notes": "Jarryllo's parentage includes Summit mother and a ADHA 75-2 father. \n\nJarryllo is a dual-purpose hop that can be used in all hop additions throughout the brewing process.\n\nJarryllo hops have aroma descriptors that include strong lemon lime, orange, pear, banana and mild spice. Some reviewers also notice a clean bright white wine aroma.\n\nJarryllo hops are typically used in the following styles: Wheat Beer, Saison, Pale Ale and Belgian Ale." + } + }, + { + "name": "Jarryllo", + "origin": "United States of America (USA)", + "alpha_acid": { + "unit": "%", + "value": 16 + }, + "beta_acid": { + "unit": "%", + "value": 6.8 + }, + "type": "aroma/bittering", + "substitutes": "Motueka, Nelson Sauvin, Mosaic", + "oil_content": { + "total_oil_ml_per_100g": 4, + "humulene": { + "unit": "%", + "value": 16.5 + }, + "caryophyllene": { + "unit": "%", + "value": 9.5 + }, + "cohumulone": { + "unit": "%", + "value": 35.5 + }, + "myrcene": { + "unit": "%", + "value": 47.5 + }, + "farnesene": { + "unit": "%", + "value": 0.5 + }, + "notes": "Jarryllo's parentage includes Summit mother and a ADHA 75-2 father. \n\nJarryllo is a dual-purpose hop that can be used in all hop additions throughout the brewing process.\n\nJarryllo hops have aroma descriptors that include strong lemon lime, orange, pear, banana and mild spice. Some reviewers also notice a clean bright white wine aroma.\n\nJarryllo hops are typically used in the following styles: Wheat Beer, Saison, Pale Ale and Belgian Ale." + } + }, + { + "name": "Jester", + "origin": "United Kingdom (UK)", + "alpha_acid": { + "unit": "%", + "value": 8 + }, + "beta_acid": { + "unit": "%", + "value": 5 + }, + "type": "aroma/bittering", + "substitutes": "Cascade", + "oil_content": { + "total_oil_ml_per_100g": 0.9, + "cohumulone": { + "unit": "%", + "value": 25.5 + }, + "notes": "Jester is a seedling of Cascade. It was commercially released in 2013.\n\nJester is a dual-purpose hop that can be used in all hop additions throughout the brewing process.\n\nBlackcurrant, Grapefruit, Resinous" + } + }, + { + "name": "Junga", + "origin": "Poland (POL)", + "alpha_acid": { + "unit": "%", + "value": 12 + }, + "beta_acid": { + "unit": "%", + "value": 6.5 + }, + "type": "bittering", + "substitutes": "Nugget, Target, Galena", + "oil_content": { + "total_oil_ml_per_100g": 2.1, + "cohumulone": { + "unit": "%", + "value": 31.5 + }, + "notes": "Bred from Northern Brewer, Marynka and Saaz.\n\nJunga is a bittering hop that is commonly used only to bitter the beer during brewing, and not for too much flavor and aromas.\n\nWhile some call Junga a dual-purpose hop, it is mainly used for bittering. Has limited potential for aroma or dry hopping use.\n\nJunga hops are typically used in the following styles: Imperial Stout, Porter, Pale Ale, Brown Ale, California Common and IPA." + } + }, + { + "name": "Kazbek", + "origin": "Czech Replublic (CZH)", + "alpha_acid": { + "unit": "%", + "value": 6.5 + }, + "beta_acid": { + "unit": "%", + "value": 5 + }, + "type": "aroma", + "substitutes": "Saaz (CZ)", + "oil_content": { + "total_oil_ml_per_100g": 1.4, + "humulene": { + "unit": "%", + "value": 27.5 + }, + "caryophyllene": { + "unit": "%", + "value": 12.5 + }, + "cohumulone": { + "unit": "%", + "value": 37.5 + }, + "myrcene": { + "unit": "%", + "value": 47.5 + }, + "farnesene": { + "unit": "%", + "value": 0.5 + }, + "notes": "Kazbek was bred from Saaz and a wild landrace hop from the Caucasus.\n\nKazbek is an aroma hop that is typically used in only late boil additions, including dry hopping.\n\nKazbek can show a dominant bright citrus note of lemon or grapefruit, but never obscures the quintessential mixture of floral and earthy spice of its Saaz parent.\n\nKazbek hops are typically used in the following styles: Lagers, Pale Ales, Wheats and Belgian Ales." + } + }, + { + "name": "Kohatu", + "origin": "New Zealand (NZ)", + "alpha_acid": { + "unit": "%", + "value": 6.5 + }, + "beta_acid": { + "unit": "%", + "value": 5 + }, + "type": "aroma/bittering", + "substitutes": "Wai-iti, Motueka", + "oil_content": { + "total_oil_ml_per_100g": 1.3, + "humulene": { + "unit": "%", + "value": 36.5 + }, + "caryophyllene": { + "unit": "%", + "value": 11.5 + }, + "cohumulone": { + "unit": "%", + "value": 22 + }, + "myrcene": { + "unit": "%", + "value": 36 + }, + "farnesene": { + "unit": "%", + "value": 0.5 + }, + "notes": "Released in 2011, Kohatu is a descendant of Hallertau Mittelfrüh.\n\nKohatu is a dual-purpose hop that can be used in all hop additions throughout the brewing process.\n\nKohatu hops have aroma descriptors include fresh and intense tropical fruit characters and an excellent finish and bitterness.\n\nKohatu hops are typically used in the following styles: Belgian Ale, Wheat Beer, Blonde Ale, IPA and Pale Ale." + } + }, + { + "name": "Lambic", + "origin": "United States of America (USA)", + "alpha_acid": { + "unit": "%", + "value": 1.5 + }, + "beta_acid": { + "unit": "%", + "value": 3.9 + }, + "type": "aroma", + "substitutes": "Fuggle", + "oil_content": { + "total_oil_ml_per_100g": 1, + "cohumulone": { + "unit": "%", + "value": 32 + }, + "notes": "A triploid hybrid of the English Fuggle released in 1976 from the USDA breeding program.\n\nLambic is an aroma hop that is typically used in only late boil additions, including dry hopping.\n\nFloral and Fruity. These are aged hops that are perfect for making sours.\n\nLambic hops are typically used in the following style: Lambic." + } + }, + { + "name": "Lemondrop", + "origin": "United States of America (USA)", + "alpha_acid": { + "unit": "%", + "value": 6 + }, + "beta_acid": { + "unit": "%", + "value": 5 + }, + "type": "aroma", + "substitutes": "Cascade, Motueka, Liberty, Mandarina Bavaria, Centennial", + "oil_content": { + "total_oil_ml_per_100g": 1.4, + "humulene": { + "unit": "%", + "value": 57 + }, + "caryophyllene": { + "unit": "%", + "value": 9.5 + }, + "cohumulone": { + "unit": "%", + "value": 31 + }, + "myrcene": { + "unit": "%", + "value": 46 + }, + "farnesene": { + "unit": "%", + "value": 6.5 + }, + "notes": "The Lemondrop hop is a cross between Cascade and USDA 19058 male. it was bred in 2001.\n\nLemondrop is an aroma hop that is typically used in only late boil additions, including dry hopping.\n\nLemondrop hops offer strong citrus, floral, fruity, herbal, lemon, mint, green tea, light melon aromas.\n\nLemondrop hops are typically used in the following styles: American Pale Ale, Saison, Cream Ale, Hybrid Beer, IPA, Trappist, Belgian Ale and Wheat Beer." + } + }, + { + "name": "Liberty", + "origin": "United States of America (USA)", + "alpha_acid": { + "unit": "%", + "value": 4.8 + }, + "beta_acid": { + "unit": "%", + "value": 3.5 + }, + "type": "bittering", + "substitutes": "Hallertau, Mount Hood, Crystal", + "oil_content": { + "total_oil_ml_per_100g": 1.2, + "humulene": { + "unit": "%", + "value": 40 + }, + "caryophyllene": { + "unit": "%", + "value": 12.5 + }, + "cohumulone": { + "unit": "%", + "value": 26 + }, + "myrcene": { + "unit": "%", + "value": 20 + }, + "farnesene": { + "unit": "%", + "value": 0.5 + }, + "notes": "Bred in 1983, Liberty is an extension of the Hallertau hop family. It is a half-sister to Ultra,\nMt. Hood and Crystal. It is a triploid seedling of the German Hallertau variety. \n\nLiberty is a bittering hop that is commonly used only to bitter the beer during brewing, and not for too much flavor and aromas.\n\nLiberty hops have aroma descriptors that include noble, delicate, floral bouquet and spice. It displays mild floral and spice characteristics with some subtle citrus notes.\n\nLiberty hops are typically used in the following styles: American Lager, German Lager, Pilsner, Bock, Kolsch and Wheat." + } + }, + { + "name": "Limbus", + "origin": "Poland (POL)", + "alpha_acid": { + "unit": "%", + "value": 4.3 + }, + "beta_acid": { + "unit": "%", + "value": 3 + }, + "type": "aroma", + "oil_content": { + "total_oil_ml_per_100g": 1.3, + "cohumulone": { + "unit": "%", + "value": 30 + }, + "notes": "Daughter of Northern Brewer and was released in 1996. \n\nLimbus is an aroma hop that is typically used in only late boil additions, including dry hopping.\n\nThis is a Polish dwarf aroma hop." + } + }, + { + "name": "Loral", + "origin": "United States of America (USA)", + "alpha_acid": { + "unit": "%", + "value": 13.5 + }, + "beta_acid": { + "unit": "%", + "value": 4 + }, + "type": "aroma", + "substitutes": "Glacier, Nugget, Strisselspalt, Tardif De Bourgogne", + "oil_content": { + "total_oil_ml_per_100g": 2.5, + "humulene": { + "unit": "%", + "value": 17.5 + }, + "caryophyllene": { + "unit": "%", + "value": 5.5 + }, + "cohumulone": { + "unit": "%", + "value": 22 + }, + "myrcene": { + "unit": "%", + "value": 55 + }, + "farnesene": { + "unit": "%", + "value": 0.5 + }, + "notes": "Loral's father is Nugget and its mother is Glacier. Loral has a noble French pedigree on its mother’s side, with Glacier being the granddaughter of Tardif De Bourgogne. It was released publically in May 2016.\n\nLoral is an aroma hop that is typically used in only late boil additions, including dry hopping.\n\nLoral hops have a very pleasant, floral, peppery, citrus aroma with some dark fruit character. The floral, fruity, citrus, character tends to be more prominent in a beer made with this hop, while the qualities of earthy and herbal notes stay more subdued.\n\nLoral hops are typically used in the following styles: IPA, Pale Ale, Lager, Pilsner, Wheats and Saison." + } + }, + { + "name": "Lotus", + "origin": "United States of America (USA)", + "alpha_acid": { + "unit": "%", + "value": 15 + }, + "beta_acid": { + "unit": "%", + "value": 5.5 + }, + "type": "aroma", + "oil_content": { + "total_oil_ml_per_100g": 2, + "humulene": { + "unit": "%", + "value": 37.5 + }, + "cohumulone": { + "unit": "%", + "value": 36 + }, + "myrcene": { + "unit": "%", + "value": 30 + }, + "farnesene": { + "unit": "%", + "value": 0.5 + }, + "notes": "Lotus hops have a diverse parentage, including 50% Eastern Gold (a Japanese variety), 25% Apollo, Cascade, and USDA 19058.\n\nLotus is an aroma hop that is typically used in only late boil additions, including dry hopping.\n\nLotus is described as having orange, vanilla, berry, and tropical fruits and was jokingly called orange creamsicle. This is a proprietary hop from Hopsteiner formerly called Experimental #06297.\n\nLotus hops are typically used in the following styles: IPA, Pale Ales and NEIPA." + } + }, + { + "name": "Lubelska", + "origin": "Poland (POL)", + "alpha_acid": { + "unit": "%", + "value": 4 + }, + "beta_acid": { + "unit": "%", + "value": 3.3 + }, + "type": "aroma", + "substitutes": "Saaz (CZ), Saaz (US), Tettnang, Stirling", + "oil_content": { + "total_oil_ml_per_100g": 0.9, + "humulene": { + "unit": "%", + "value": 35 + }, + "caryophyllene": { + "unit": "%", + "value": 8.5 + }, + "cohumulone": { + "unit": "%", + "value": 25 + }, + "myrcene": { + "unit": "%", + "value": 28.5 + }, + "farnesene": { + "unit": "%", + "value": 12 + }, + "notes": "Lubelska is a cultivar of Saaz, sometimes referred to as Lublin or Lublelski.\n\nLubelska is an aroma hop that is typically used in only late boil additions, including dry hopping.\n\nLubelska hops have a distinctive and very refreshing characters of spice and flowers (magnolia and lavender).\n\nLubelska hops are typically used in the following style: European Lager." + } + }, + { + "name": "Lubelska", + "origin": "Poland (POL)", + "alpha_acid": { + "unit": "%", + "value": 4 + }, + "beta_acid": { + "unit": "%", + "value": 3.3 + }, + "type": "aroma", + "substitutes": "Saaz (CZ), Saaz (US), Tettnang, Stirling", + "oil_content": { + "total_oil_ml_per_100g": 0.9, + "humulene": { + "unit": "%", + "value": 35 + }, + "caryophyllene": { + "unit": "%", + "value": 8.5 + }, + "cohumulone": { + "unit": "%", + "value": 25 + }, + "myrcene": { + "unit": "%", + "value": 28.5 + }, + "farnesene": { + "unit": "%", + "value": 12 + }, + "notes": "Lubelska is a cultivar of Saaz, sometimes referred to as Lublin or Lublelski.\n\nLubelska is an aroma hop that is typically used in only late boil additions, including dry hopping.\n\nLubelska hops have a distinctive and very refreshing characters of spice and flowers (magnolia and lavender).\n\nLubelska hops are typically used in the following style: European Lager." + } + }, + { + "name": "Lumberjack", + "origin": "Canada (CAN)", + "alpha_acid": { + "unit": "%", + "value": 10.5 + }, + "type": "aroma/bittering", + "oil_content": { + "notes": "Lumberjack is a dual-purpose hop that can be used in all hop additions throughout the brewing process.\n\nBC Hop Co.’s proprietary hop, Lumberjack, aroma can be described as predominately bitter with notes of melon, sweet citrus, and spices like clove and allspice. A slight earthiness softens this hop, producing a pleasant mouth-feel in the beer.\n\nLumberjack hops are typically used in the following styles: Pilsner, Lagers, Pale Ale and Belgian Ale." + } + }, + { + "name": "Mackinac", + "origin": "United States of America (USA)", + "alpha_acid": { + "unit": "%", + "value": 11.5 + }, + "beta_acid": { + "unit": "%", + "value": 3.2 + }, + "type": "aroma", + "oil_content": { + "total_oil_ml_per_100g": 1.9, + "cohumulone": { + "unit": "%", + "value": 31.5 + }, + "notes": "Released from the GLH trials and breeding program in 2014.\n\nMackinac is an aroma hop that is typically used in only late boil additions, including dry hopping.\n\nThis super-aroma hop has proven to execute wide utility and flavorful new beer styles that are trending toward these aromas and flavors. The moderately low cohumulone offers brewers a smoother brewing profile with excellent foam characteristics.\n\nMackinac hops are typically used in the following styles: IPA, Pale Ales and IPL." + } + }, + { + "name": "Magnat", + "origin": "Poland (POL)", + "alpha_acid": { + "unit": "%", + "value": 13.8 + }, + "beta_acid": { + "unit": "%", + "value": 4.9 + }, + "type": "aroma/bittering", + "substitutes": "Magnum (GR), Magnum (US), Lubelski", + "oil_content": { + "total_oil_ml_per_100g": 1.5, + "humulene": { + "unit": "%", + "value": 19 + }, + "caryophyllene": { + "unit": "%", + "value": 7.5 + }, + "cohumulone": { + "unit": "%", + "value": 2.5 + }, + "myrcene": { + "unit": "%", + "value": 44.5 + }, + "farnesene": { + "unit": "%", + "value": 0.5 + }, + "notes": "Magnat is the daughter of Magnum, and has a pedigree of Lubelski and a Yugoslavian male. It was released in 2012.\n\nMagnat is a dual-purpose hop that can be used in all hop additions throughout the brewing process.\n\nMagnat hops have key flavors that include citrus, woody, chamomile and lemon. Despite being classical bitterness aroma it has quite high linalool content, so it can enrich the aroma with the notes of lilac and flowers." + } + }, + { + "name": "Magnum (GR)", + "origin": "Germany (GER)", + "alpha_acid": { + "unit": "%", + "value": 13.5 + }, + "beta_acid": { + "unit": "%", + "value": 5.8 + }, + "type": "bittering", + "percent_lost": { + "unit": "%", + "value": 18 + }, + "substitutes": "Magnum (US), Nugget, Taurus, Columbus, Tomahawk, Zeus, CTZ", + "oil_content": { + "total_oil_ml_per_100g": 2.1, + "humulene": { + "unit": "%", + "value": 37.5 + }, + "caryophyllene": { + "unit": "%", + "value": 10 + }, + "cohumulone": { + "unit": "%", + "value": 25 + }, + "myrcene": { + "unit": "%", + "value": 37.5 + }, + "farnesene": { + "unit": "%", + "value": 0.5 + }, + "notes": "Magnum is the daughter of Galena and the unnamed male German hop 75/5/3. It was released in 1980.\n\nMagnum (GR) is a bittering hop that is commonly used only to bitter the beer during brewing, and not for too much flavor and aromas.\n\nGerman Magnum hops have aroma descriptors that include apple and pepper. It provides clean bitterness and subtle citrus flavors. \n\nMagnum (GR) hops are typically used in the following styles: Ale and Lager." + } + }, + { + "name": "Magnum (US)", + "origin": "United States of America (USA)", + "alpha_acid": { + "unit": "%", + "value": 13 + }, + "beta_acid": { + "unit": "%", + "value": 5.8 + }, + "type": "bittering", + "percent_lost": { + "unit": "%", + "value": 18 + }, + "substitutes": "Galena, Magnum (GR), Nugget, Columbus, Horizon, Northdown, Northern Brewer (US)", + "oil_content": { + "total_oil_ml_per_100g": 2.3, + "humulene": { + "unit": "%", + "value": 37.5 + }, + "caryophyllene": { + "unit": "%", + "value": 10 + }, + "cohumulone": { + "unit": "%", + "value": 25.5 + }, + "myrcene": { + "unit": "%", + "value": 37.5 + }, + "farnesene": { + "unit": "%", + "value": 0.5 + }, + "notes": "The original German-grown Magnum was released in 1980 and hails from the German Hop Institute in Hull.\n\nMagnum (US) is a bittering hop that is commonly used only to bitter the beer during brewing, and not for too much flavor and aromas.\n\nUS Magnum is a bittering hop with an excellent bittering profile and a nice, hoppy, floral aroma and subtle characters of citrus.\n\nMagnum (US) hops are typically used in the following styles: Ale, Lager, Stout, Pale Ale and IPA." + } + }, + { + "name": "Mandarina Bavaria", + "origin": "Germany (GER)", + "alpha_acid": { + "unit": "%", + "value": 8.8 + }, + "beta_acid": { + "unit": "%", + "value": 5.5 + }, + "type": "aroma/bittering", + "substitutes": "Cascade, Huell Melon", + "oil_content": { + "total_oil_ml_per_100g": 1.8, + "humulene": { + "unit": "%", + "value": 10 + }, + "caryophyllene": { + "unit": "%", + "value": 3 + }, + "cohumulone": { + "unit": "%", + "value": 33 + }, + "myrcene": { + "unit": "%", + "value": 71 + }, + "farnesene": { + "unit": "%", + "value": 0.5 + }, + "notes": "Mandarina Bavaria is a daughter of Cascade, and Hallertau Blanc and Hüll Melon males (94/045/001 x wild PM). It was released in 2012.\n\nMandarina Bavaria is a dual-purpose hop that can be used in all hop additions throughout the brewing process.\n\nMandarina Bavaria hops are tropical, fruity and sweet with notes of tangerine and citrus. It is commonly used to balances earthy and herbal hops. This hop is very versatile and plays well in any beer style that would benefit from its distinctive fruity character.\n\nMandarina Bavaria hops are typically used in the following styles: American Pale Ale, Sours, New England IPA and IPA." + } + }, + { + "name": "Marco Polo", + "origin": "China (CN)", + "alpha_acid": { + "unit": "%", + "value": 12.5 + }, + "beta_acid": { + "unit": "%", + "value": 5 + }, + "type": "aroma/bittering", + "substitutes": "CTZ, Columbus, Tomahawk, Zeus", + "oil_content": { + "total_oil_ml_per_100g": 1.1, + "humulene": { + "unit": "%", + "value": 20 + }, + "caryophyllene": { + "unit": "%", + "value": 10 + }, + "cohumulone": { + "unit": "%", + "value": 32.5 + }, + "myrcene": { + "unit": "%", + "value": 45 + }, + "farnesene": { + "unit": "%", + "value": 0.5 + }, + "notes": "Marco Polo is derived from Columbus.\n\nMarco Polo is a dual-purpose hop that can be used in all hop additions throughout the brewing process.\n\nKey flavors of the Marco Polo hop include lemon, gooseberry, oregano and elder flower.\n\nMarco Polo hops are typically used in the following styles: IPA and Pale Ale." + } + }, + { + "name": "Marynka", + "origin": "Poland (POL)", + "alpha_acid": { + "unit": "%", + "value": 9.8 + }, + "beta_acid": { + "unit": "%", + "value": 11.5 + }, + "type": "aroma/bittering", + "substitutes": "Tettnanger", + "oil_content": { + "total_oil_ml_per_100g": 2.6, + "humulene": { + "unit": "%", + "value": 34.5 + }, + "cohumulone": { + "unit": "%", + "value": 29.5 + }, + "myrcene": { + "unit": "%", + "value": 29.5 + }, + "farnesene": { + "unit": "%", + "value": 103 + }, + "notes": "Marynka is a daughter of Brewer's Gold.\n\nMarynka is a dual-purpose hop that can be used in all hop additions throughout the brewing process.\n\nKey flavors of the Marynka hop include hay, licorice, lemon, grapefruit and aniseed. While it is primarily used for bittering, it can also be used to provide a strong earthy, herbal aroma.\n\nMarynka hops are typically used in the following styles: Bitter, IPA, Pale Ale and Pilsner." + } + }, + { + "name": "Medusa", + "origin": "United States of America (USA)", + "alpha_acid": { + "unit": "%", + "value": 4 + }, + "beta_acid": { + "unit": "%", + "value": 5.8 + }, + "type": "aroma", + "substitutes": "Zappa", + "oil_content": { + "total_oil_ml_per_100g": 0.6, + "humulene": { + "unit": "%", + "value": 9.5 + }, + "caryophyllene": { + "unit": "%", + "value": 13.5 + }, + "cohumulone": { + "unit": "%", + "value": 42 + }, + "myrcene": { + "unit": "%", + "value": 54.5 + }, + "farnesene": { + "unit": "%", + "value": 1.5 + }, + "notes": "Medusa is a native North American Humulus lupus var. neomexicanus recovered from the wild in the mountains of New Mexico.\n\nMedusa is an aroma hop that is typically used in only late boil additions, including dry hopping.\n\nMedusa delivers strong flavor and aroma characteristics of intense guava, melon, apricot and citrus fruit. Also has intense lemon-lime flavors with subtle alfalfa and peach flavors.\n\nMedusa hops are typically used in the following styles: IPA, Lager, Fruit Beer and Belgians." + } + }, + { + "name": "Melba", + "origin": "Australia (AUS)", + "alpha_acid": { + "unit": "%", + "value": 8.5 + }, + "beta_acid": { + "unit": "%", + "value": 3.8 + }, + "type": "aroma", + "substitutes": "Galaxy", + "oil_content": { + "total_oil_ml_per_100g": 3, + "cohumulone": { + "unit": "%", + "value": 30 + }, + "notes": "Melba comes from the Ellerslie breeding program.\n\nMelba is an aroma hop that is typically used in only late boil additions, including dry hopping.\n\nMelba hops have passion fruit, grapefruit, citrus and summery aroma characteristics. When used as an early addition, it is said to impart a clean and somewhat spicy bitterness. When used as a flavor or aroma addition though, properties of passion fruit, grapefruit and citrus come to the fore." + } + }, + { + "name": "Meridian", + "origin": "United States of America (USA)", + "alpha_acid": { + "unit": "%", + "value": 6 + }, + "beta_acid": { + "unit": "%", + "value": 7.5 + }, + "type": "aroma", + "substitutes": "Citra, Glacier, Centennial", + "oil_content": { + "total_oil_ml_per_100g": 1.3, + "humulene": { + "unit": "%", + "value": 8 + }, + "caryophyllene": { + "unit": "%", + "value": 3.5 + }, + "cohumulone": { + "unit": "%", + "value": 47.5 + }, + "myrcene": { + "unit": "%", + "value": 30 + }, + "farnesene": { + "unit": "%", + "value": 0.5 + }, + "notes": "A chance discovery in 2011, this hop was accidentally grown by Indie Hops at Goschie Farms, Oregon, when they were trying to recreate and grow Columbia hops, which itself descends from the Willamette hop.\n\nMeridian is an aroma hop that is typically used in only late boil additions, including dry hopping.\n\nThe Meridian hop has aromas that include citrus (lemon), mixed berry, tropical fruit, and spearmint. This hop can also be combined with more aggressive hops in IPAs to brighten the overall impression of the beer and lend a seductive finish.\n\nMeridian hops are typically used in the following styles: Belgian Ale, Pale Ale, Lager, IPA and Wheat." + } + }, + { + "name": "Merkur", + "origin": "Germany (GER)", + "alpha_acid": { + "unit": "%", + "value": 14.1 + }, + "beta_acid": { + "unit": "%", + "value": 5.9 + }, + "type": "aroma/bittering", + "substitutes": "Magnum (GR), Magnum (US), Hallertau Taurus, Hallertau Tradition", + "oil_content": { + "total_oil_ml_per_100g": 2.5, + "humulene": { + "unit": "%", + "value": 30 + }, + "caryophyllene": { + "unit": "%", + "value": 9 + }, + "cohumulone": { + "unit": "%", + "value": 18.5 + }, + "myrcene": { + "unit": "%", + "value": 47.5 + }, + "farnesene": { + "unit": "%", + "value": 0.5 + }, + "notes": "Merkur is a cross between Magnum and the German experimental variety 81/8/13. It was released in 2001.\n\nMerkur is a dual-purpose hop that can be used in all hop additions throughout the brewing process.\n\nMerkur has aroma descriptors that include sugar, pineapple and mint. In some dual-purpose applications, Merkur displays subtle earth and citrus notes.\n\nMerkur hops are typically used in the following styles: IPA, Lager, Belgian Ale, Pilsner and Stout." + } + }, + { + "name": "Michigan Copper", + "origin": "United States of America (USA)", + "alpha_acid": { + "unit": "%", + "value": 10.9 + }, + "beta_acid": { + "unit": "%", + "value": 2.8 + }, + "type": "aroma", + "oil_content": { + "total_oil_ml_per_100g": 2, + "cohumulone": { + "unit": "%", + "value": 34 + }, + "notes": "Released from the Great Lakes Hops (GLH) trials and breeding program in 2014. \n\nMichigan Copper is an aroma hop that is typically used in only late boil additions, including dry hopping.\n\nMichigan Copper is described as a vigorous super-aroma hop with very fragrant floral and tropical fruit aromas and flavors. Rich in fruit and candy notes, this hop has been likened to Hawaiian fruit punch, black cherry, red hard candy, and hibiscus resin.\n\nMichigan Copper hops are typically used in the following styles: American Pale Ale, India Pale Ale, Pale Ale, Wheat, Belgians, Lagers and Stouts." + } + }, + { + "name": "Millennium", + "origin": "United States of America (USA)", + "alpha_acid": { + "unit": "%", + "value": 16.5 + }, + "beta_acid": { + "unit": "%", + "value": 5.4 + }, + "type": "bittering", + "percent_lost": { + "unit": "%", + "value": 24.00 + }, + "substitutes": "Nugget, Columbus, Tomahawk, Zeus, CTZ", + "oil_content": { + "total_oil_ml_per_100g": 2.3, + "humulene": { + "unit": "%", + "value": 20 + }, + "caryophyllene": { + "unit": "%", + "value": 9 + }, + "cohumulone": { + "unit": "%", + "value": 31.5 + }, + "myrcene": { + "unit": "%", + "value": 45 + }, + "farnesene": { + "unit": "%", + "value": 0.5 + }, + "notes": "Millennium is the daughter of Nugget, and was released in 2000.\n\nMillennium is a bittering hop that is commonly used only to bitter the beer during brewing, and not for too much flavor and aromas.\n\nMillennium hops have aroma descriptors that include resin, floral, toffee and pear.\n\nMillennium hops are typically used in the following styles: American Ale, Barleywine and Stout." + } + }, + { + "name": "Mimosa", + "origin": "Czech Replublic (CZH)", + "alpha_acid": { + "unit": "%", + "value": 3.4 + }, + "beta_acid": { + "unit": "%", + "value": 6.4 + }, + "type": "aroma", + "oil_content": { + "total_oil_ml_per_100g": 0.9, + "humulene": { + "unit": "%", + "value": 7.5 + }, + "caryophyllene": { + "unit": "%", + "value": 6.5 + }, + "cohumulone": { + "unit": "%", + "value": 27.5 + }, + "myrcene": { + "unit": "%", + "value": 29 + }, + "farnesene": { + "unit": "%", + "value": 1.8 + }, + "notes": "Created in 2019.\n\nMimosa is an aroma hop that is typically used in only late boil additions, including dry hopping.\n\nLittle is known at this time about the new Mimosa hop. It was created in 2019, and not yet available commercially." + } + }, + { + "name": "Minstrel", + "origin": "United Kingdom (UK)", + "alpha_acid": { + "unit": "%", + "value": 6 + }, + "beta_acid": { + "unit": "%", + "value": 3.3 + }, + "type": "aroma/bittering", + "substitutes": "Challenger", + "oil_content": { + "total_oil_ml_per_100g": 0.6, + "humulene": { + "unit": "%", + "value": 2.5 + }, + "cohumulone": { + "unit": "%", + "value": 24 + }, + "myrcene": { + "unit": "%", + "value": 23.5 + }, + "farnesene": { + "unit": "%", + "value": 8 + }, + "notes": "Minstrel is a seedling of Sovereign, dwarf and was planted in 2006 as part of the Charles Faram Hop Development Program. It was released commercially in 2012.\n\nMinstrel is a dual-purpose hop that can be used in all hop additions throughout the brewing process.\n\nThe Minstrel hop has herbal, orange, and spiced berry aromas. It also has a mild bitterness, that is not unlike Challenger." + } + }, + { + "name": "Mistral", + "origin": "France (FR)", + "alpha_acid": { + "unit": "%", + "value": 7.5 + }, + "beta_acid": { + "unit": "%", + "value": 3.5 + }, + "type": "aroma/bittering", + "oil_content": { + "total_oil_ml_per_100g": 1.3, + "humulene": { + "unit": "%", + "value": 11 + }, + "caryophyllene": { + "unit": "%", + "value": 3.5 + }, + "cohumulone": { + "unit": "%", + "value": 34 + }, + "myrcene": { + "unit": "%", + "value": 62 + }, + "farnesene": { + "unit": "%", + "value": 3 + }, + "notes": "Developed by the Comptoir Agricole breeding program in Alsace, France. Released to the US in 2019.\n\nMistral is a dual-purpose hop that can be used in all hop additions throughout the brewing process.\n\nWhen it is used in the kettle, the bitterness of the Mistral hop is very clean and sweet and not harsh. It is completely unique with a character that would be impossible to replicate without blending multiple varieties. It has a melon and citrus-like character and also can have a Muscat grape or wine-like character and even a hint of pear. Ideal for late additions and dry hopping.\n\nMistral hops are typically used in the following styles: IPA, Saison, Pale Ale, Belgian Ale and Pilsner." + } + }, + { + "name": "Monroe", + "origin": "Germany (GER)", + "alpha_acid": { + "unit": "%", + "value": 2.7 + }, + "beta_acid": { + "unit": "%", + "value": 7 + }, + "type": "aroma", + "percent_lost": { + "unit": "%", + "value": 25.200 + }, + "oil_content": { + "total_oil_ml_per_100g": 1, + "notes": "The Monroe hop variety was derived from a wild American hop.\n\nMonroe is an aroma hop that is typically used in only late boil additions, including dry hopping.\n\nThe Monroe hop starts out mild and smooth, then adds key flavors like strawberry, cherry, plum, passion fruit and red currant. Wonderful raspberry notes supplemented with orange syrup aromas. This is a very unique hop that is unlike any others. It is smooth and restrained in the German tradition, but with plenty of red-fruit character.\n\nMonroe hops are typically used in the following styles: Ales, American Lagers and IPA." + } + }, + { + "name": "Mosaic", + "origin": "United States of America (USA)", + "alpha_acid": { + "unit": "%", + "value": 12.5 + }, + "beta_acid": { + "unit": "%", + "value": 3.6 + }, + "type": "aroma/bittering", + "percent_lost": { + "unit": "%", + "value": 26 + }, + "substitutes": "Citra, Simcoe", + "oil_content": { + "total_oil_ml_per_100g": 1.3, + "humulene": { + "unit": "%", + "value": 12.5 + }, + "caryophyllene": { + "unit": "%", + "value": 5.5 + }, + "cohumulone": { + "unit": "%", + "value": 25 + }, + "myrcene": { + "unit": "%", + "value": 51.5 + }, + "farnesene": { + "unit": "%", + "value": 0.5 + }, + "notes": "Mosaic is the daughter of the Simcoe (YCH 14) hop and a Nugget-derived male which had a linage including Tomahawk, Brewers Gold, Early Green, and an unknown variety. It was released to the public in 2012 by the Hop Breeding Company (HBC).\n\nMosaic is a dual-purpose hop that can be used in all hop additions throughout the brewing process.\n\nMosaic has quite the complex flavor and aroma profile, which lends to its name. This hop is most noted for its blueberry and tropical aromas, but is also known to have citrus, grassy, pine, spice, tangerine, papaya, rose, earthy, floral (blossoms), and bubble gum descriptors. \n\nThe aroma/flavor descriptors for the wildly popular Mosaic hop commonly include fruity (blueberry), citrus (tangerine, grapefruit), tropical (mango, guava), floral, and earthy. The combination of these aroma/flavor descriptors with the relatively high alpha-acid levels allows this hop to serve a dual purpose, as both a bittering and flavor/aroma hop in the brewing process. Ultimately, Mosaic provides flavor and aroma profiles in beer that simply cannot be accomplished with other hop cultivars.\n\nAs for growing properties of this hop, Mosaic has a tight-knit appearance with a compact cone. Mosaic has a unique aroma combined with high α-acid content, powdery mildew tolerance, and exceptional yield.\n\nMosaic hops are typically used in the following styles: American Pale Ale, IPA, Double IPA and Stout." + } + }, + { + "name": "Motueka", + "origin": "New Zealand (NZ)", + "alpha_acid": { + "unit": "%", + "value": 6.8 + }, + "beta_acid": { + "unit": "%", + "value": 5.3 + }, + "type": "aroma/bittering", + "percent_lost": { + "unit": "%", + "value": 35 + }, + "substitutes": "Saaz (US), Sterling", + "oil_content": { + "total_oil_ml_per_100g": 0.9, + "humulene": { + "unit": "%", + "value": 3.5 + }, + "caryophyllene": { + "unit": "%", + "value": 2 + }, + "cohumulone": { + "unit": "%", + "value": 30 + }, + "myrcene": { + "unit": "%", + "value": 47.5 + }, + "farnesene": { + "unit": "%", + "value": 12.5 + }, + "notes": "Motueka as released in 1998 from Hort Research. It was bred from a cross between Saaz and a NZ breeding selection. Initially called Belgian Saaz, or abbreviated to 'B' Saaz.\n\nMotueka is a dual-purpose hop that can be used in all hop additions throughout the brewing process.\n\nThe Motueka hop has specific aroma descriptors include distinctive fresh crushed citrus, mojito lime character, lively lemon and lime tones with background hints of tropical fruit. It also has fresh herbal notes (basil, rosemary) and hints of dried orchard fruit around the edges. Motueka was originally bred for its dual-purpose application, balanced bitterness and new world “noble” type aroma. \n\nThe weight of oil to alpha integrates it fully with higher gravity types to balance both malt sweetness and body. Extremely versatile in the brewery.\n\nMotueka hops are typically used in the following styles: IPA, Pale Ale, European Lager, Belgian Ale, English Ale and Pilsner." + } + }, + { + "name": "Mount Hood", + "origin": "United States of America (USA)", + "alpha_acid": { + "unit": "%", + "value": 6 + }, + "beta_acid": { + "unit": "%", + "value": 6.5 + }, + "type": "aroma", + "percent_lost": { + "unit": "%", + "value": 45 + }, + "substitutes": "Hallertau, Hersbrucker, Liberty, Crystal, Hallertau Mittelfruh", + "oil_content": { + "total_oil_ml_per_100g": 1.5, + "humulene": { + "unit": "%", + "value": 25 + }, + "caryophyllene": { + "unit": "%", + "value": 11.5 + }, + "cohumulone": { + "unit": "%", + "value": 22 + }, + "myrcene": { + "unit": "%", + "value": 35 + }, + "farnesene": { + "unit": "%", + "value": 0.5 + }, + "notes": "Mount Hood is a triploid seedling of the German Hallertauer variety. It is the daughter of Hallertauer Mittelfrueh and sister to Liberty, Crystal and Ultra. It was released in 1989.\n\nMount Hood is an aroma hop that is typically used in only late boil additions, including dry hopping.\n\nMount Hood hops have aroma descriptors that include herbal, pungent and spicy notes.\n\nMount Hood hops are typically used in the following styles: Ale, Lager, Pilsner, Bock, Altbier, Munich Helles and Wheat." + } + }, + { + "name": "Mount Rainier", + "origin": "United States of America (USA)", + "alpha_acid": { + "unit": "%", + "value": 7.2 + }, + "beta_acid": { + "unit": "%", + "value": 7.1 + }, + "type": "aroma/bittering", + "substitutes": "Fuggle, Hallertau", + "oil_content": { + "total_oil_ml_per_100g": 2.1, + "humulene": { + "unit": "%", + "value": 17.5 + }, + "caryophyllene": { + "unit": "%", + "value": 7.5 + }, + "cohumulone": { + "unit": "%", + "value": 27.5 + }, + "myrcene": { + "unit": "%", + "value": 58.5 + }, + "farnesene": { + "unit": "%", + "value": 0.5 + }, + "notes": "Mount Rainier is a cross between Magnum and USDA 19085M (from Oregon State University). It was made in 1994 in Corvallis, OR and released in 2009.\n\nMount Rainier is a dual-purpose hop that can be used in all hop additions throughout the brewing process.\n\nMount Rainier hops have aroma descriptors that include noble, licorice and floral bouquet. It also has a hint of citrus and spice.\n\nMount Rainier hops are typically used in the following styles: Lager, Porter and Ale." + } + }, + { + "name": "Moutere", + "origin": "New Zealand (NZ)", + "alpha_acid": { + "unit": "%", + "value": 18.5 + }, + "beta_acid": { + "unit": "%", + "value": 9 + }, + "type": "aroma/bittering", + "oil_content": { + "total_oil_ml_per_100g": 1.7, + "humulene": { + "unit": "%", + "value": 15.5 + }, + "caryophyllene": { + "unit": "%", + "value": 5.5 + }, + "cohumulone": { + "unit": "%", + "value": 26 + }, + "myrcene": { + "unit": "%", + "value": 22.5 + }, + "farnesene": { + "unit": "%", + "value": 0.5 + }, + "notes": "A triploid variety bred from Southern Cross and a New Zealand male, Moutere was released in 2015. \n\nMoutere is a dual-purpose hop that can be used in all hop additions throughout the brewing process.\n\nMoutere hops have intensely tropical and fruity with dominant grapefruit and passion fruit notes. It also has undertones of spry hay, earthy baking spice, and resinous pine.\n\nMoutere hops are typically used in the following styles: Fruit Beers, IPA and Sours." + } + }, + { + "name": "Multihead", + "origin": "United States of America (USA)", + "alpha_acid": { + "unit": "%", + "value": 4 + }, + "beta_acid": { + "unit": "%", + "value": 6.8 + }, + "type": "aroma", + "substitutes": "Medusa", + "oil_content": { + "total_oil_ml_per_100g": 1, + "cohumulone": { + "unit": "%", + "value": 45 + }, + "myrcene": { + "unit": "%", + "value": 48 + }, + "notes": "Also known as Medusa hops.\n\nMultihead is an aroma hop that is typically used in only late boil additions, including dry hopping.\n\nMultihead is a neomexicanus breed so named for its tendency to produce dual cones. Low alpha acid levels and high oil content make this hop perfect for packing flavor and aroma into your beer. Known for imparting intense tropical flavors of melon, guava, apricot and citrus. Although primarily used as a late addition, Multihead is known to contribute a mellow, peachy character when added early in the boil.\n\nMultihead hops are typically used in the following styles: Pale Ale, IPA and Cream Ale." + } + }, + { + "name": "Nectaron", + "origin": "New Zealand (NZ)", + "alpha_acid": { + "unit": "%", + "value": 10.8 + }, + "beta_acid": { + "unit": "%", + "value": 4.8 + }, + "type": "aroma", + "substitutes": "Waimea, Citra, Mosaic", + "oil_content": { + "total_oil_ml_per_100g": 1.4, + "humulene": { + "unit": "%", + "value": 15 + }, + "caryophyllene": { + "unit": "%", + "value": 4.5 + }, + "cohumulone": { + "unit": "%", + "value": 27 + }, + "myrcene": { + "unit": "%", + "value": 62 + }, + "farnesene": { + "unit": "%", + "value": 0.5 + }, + "notes": "Nectaron is a triploid aroma type developed by New Zealand’s Plant & Food Research. Nectaron (HORT4337) is a full sister to Waimea and daughter of Pacific Jade. This hop variety was first bred in 2004, expanded in 2016-2017 and finally released commercially in 2020.\n\nNectaron is an aroma hop that is typically used in only late boil additions, including dry hopping.\n\nNectaron has intense tropical fruit and citrus aroma characters evident during selection. Over successive commercial brewing trials in styles such as Strong Pale Ales and India Pale Ales, Nectaron has displayed high levels of tropical fruit characters of pineapple and passionfruit as well as stone fruit (peach) and citrus (grapefruit).\n\nNectaron hops are typically used in the following styles: IPA, NEIPA, Strong Pale Ale and XPA." + } + }, + { + "name": "Nelson Sauvin", + "origin": "New Zealand (NZ)", + "alpha_acid": { + "unit": "%", + "value": 12.2 + }, + "beta_acid": { + "unit": "%", + "value": 7 + }, + "type": "aroma", + "substitutes": "Hallertau Blanc, Enigma, Motueka, Riwaka", + "oil_content": { + "total_oil_ml_per_100g": 1.1, + "humulene": { + "unit": "%", + "value": 36.5 + }, + "caryophyllene": { + "unit": "%", + "value": 10.5 + }, + "cohumulone": { + "unit": "%", + "value": 22.5 + }, + "myrcene": { + "unit": "%", + "value": 22 + }, + "farnesene": { + "unit": "%", + "value": 0.5 + }, + "notes": "Nelson Sauvin is a triploid variety developed at Hort Research, Riwaka Research Centre from a Smoothcone and NZ male cross. It was first released in 2000.\n\nNelson Sauvin is an aroma hop that is typically used in only late boil additions, including dry hopping.\n\nThe Nelson Sauvin hop aroma descriptors include distinctive white wine characters along with fruity flavors, such as fresh crushed gooseberry and grape. The essential oil profile displays characteristics of fresh crushed gooseberries, which is a descriptor often used for the grape variety Sauvignon Blanc, which is the reason for this variety's name.\n\nThis is a hop that may require efficient application in the brew house, this truly unique dual-purpose variety can be used to produce big punchy Ales as well as subtle aroma driven Lagers. The fruitiness may be a little overpowering for the uninitiated, however those with a penchant for bold hop character will find several applications for this true brewer's hop.\n\nNelson Sauvin hops are typically used in the following styles: American Ale, Lager and IPA." + } + }, + { + "name": "Newport", + "origin": "United States of America (USA)", + "alpha_acid": { + "unit": "%", + "value": 13.8 + }, + "beta_acid": { + "unit": "%", + "value": 7.3 + }, + "type": "bittering", + "substitutes": "Brewer's Gold, Fuggle, Galena, Magnum (GR), Magnum (US), Nugget", + "oil_content": { + "total_oil_ml_per_100g": 2.5, + "humulene": { + "unit": "%", + "value": 17.5 + }, + "caryophyllene": { + "unit": "%", + "value": 9 + }, + "cohumulone": { + "unit": "%", + "value": 37 + }, + "myrcene": { + "unit": "%", + "value": 50 + }, + "farnesene": { + "unit": "%", + "value": 0.5 + }, + "notes": "Newport is the offspring of Magnum and a USDA male variety. It was released in 1992 and bred by Oregon State University.\n\nNewport is a bittering hop that is commonly used only to bitter the beer during brewing, and not for too much flavor and aromas.\n\nNewport hops have aroma descriptors that include earth, citrus, wine and balsamic. It contains high alpha acid, co-humulone and myrcene content, offering more distinct aroma characteristics than its parents.\n\nNewport hops are typically used in the following styles: Barley Wine, Stout and Ales." + } + }, + { + "name": "Northdown", + "origin": "United States of America (USA)", + "alpha_acid": { + "unit": "%", + "value": 8.5 + }, + "beta_acid": { + "unit": "%", + "value": 4.8 + }, + "type": "aroma/bittering", + "substitutes": "Northern Brewer (US), Northern Brewer (GR), Target, Challenger, Admiral", + "oil_content": { + "total_oil_ml_per_100g": 1.9, + "humulene": { + "unit": "%", + "value": 42.5 + }, + "caryophyllene": { + "unit": "%", + "value": 15 + }, + "cohumulone": { + "unit": "%", + "value": 28 + }, + "myrcene": { + "unit": "%", + "value": 26 + }, + "farnesene": { + "unit": "%", + "value": 0.5 + }, + "notes": "Northdown hops were developed at Wye College in 1970 as offspring of Northern Brewer and Challenger and an aunt to Target.\n\nNorthdown is a dual-purpose hop that can be used in all hop additions throughout the brewing process.\n\nNorthdown hops have aroma descriptors that include pleasant spice, cedar and pine characteristics with hints of floral and berry flavors. It is known for its fresh, yet rich flavor.\n\nNorthdown hops are typically used in the following styles: Heavy Ale, Porter, Barley Wine, Stout and Bock." + } + }, + { + "name": "Northern Brewer (GR)", + "origin": "Germany (GER)", + "alpha_acid": { + "unit": "%", + "value": 8 + }, + "beta_acid": { + "unit": "%", + "value": 4 + }, + "type": "bittering", + "substitutes": "Northern Brewer (US), Brewers Gold, Chinook, Perle (US), Perle (GR)", + "oil_content": { + "total_oil_ml_per_100g": 1.6, + "humulene": { + "unit": "%", + "value": 42.5 + }, + "caryophyllene": { + "unit": "%", + "value": 15 + }, + "cohumulone": { + "unit": "%", + "value": 30 + }, + "myrcene": { + "unit": "%", + "value": 35 + }, + "farnesene": { + "unit": "%", + "value": 0.5 + }, + "notes": "Northern Brewer was originally developed in England in 1934 but is now largely grown in Germany.\n\nNorthern Brewer (GR) is a bittering hop that is commonly used only to bitter the beer during brewing, and not for too much flavor and aromas.\n\nGerman Northern Brewer hops have aroma descriptors that include mint, pine and grass. It displays pleasant pine and mint characteristics most in dual purpose brewing applications.\n\nNorthern Brewer (GR) hops are typically used in the following styles: English Ale, American Ale, Lager and Porter." + } + }, + { + "name": "Northern Brewer (US)", + "origin": "United States of America (USA)", + "alpha_acid": { + "unit": "%", + "value": 8.5 + }, + "beta_acid": { + "unit": "%", + "value": 4.3 + }, + "type": "bittering", + "substitutes": "Galena, Perle (US), Magnum (GR), Magnum (US), Chinook, Northern Brewer (GR)", + "oil_content": { + "total_oil_ml_per_100g": 1.5, + "humulene": { + "unit": "%", + "value": 29 + }, + "caryophyllene": { + "unit": "%", + "value": 13 + }, + "cohumulone": { + "unit": "%", + "value": 30.5 + }, + "myrcene": { + "unit": "%", + "value": 40 + }, + "farnesene": { + "unit": "%", + "value": 0.5 + }, + "notes": "Northern Brewer hop is a German cross between a Canterbury Golding and 'OB21' - a male seedling of Brewers Gold. It is mainly grown in the US and Germany.\n\nNorthern Brewer (US) is a bittering hop that is commonly used only to bitter the beer during brewing, and not for too much flavor and aromas.\n\nUS Northern Brewer hops have aroma descriptors that include evergreen, wood and mint. US Northern Brewer contains slightly higher alpha acids and high myrcene oil content than the German variety, resulting in a herbal, wood and peppery aroma. It is suitable for any stage of the brewing process.\n\nNorthern Brewer (US) hops are typically used in the following styles: Porter, Ale, Kolsch, Munich Helles, ESB, German Lager and English Pale Ale." + } + }, + { + "name": "Nugget", + "origin": "United States of America (USA)", + "alpha_acid": { + "unit": "%", + "value": 12.8 + }, + "beta_acid": { + "unit": "%", + "value": 4.4 + }, + "type": "aroma/bittering", + "percent_lost": { + "unit": "%", + "value": 25 + }, + "substitutes": "Galena, Magnum (US), Columbus, Tomahawk, Zeus, CTZ", + "oil_content": { + "total_oil_ml_per_100g": 2.1, + "humulene": { + "unit": "%", + "value": 17 + }, + "caryophyllene": { + "unit": "%", + "value": 8.5 + }, + "cohumulone": { + "unit": "%", + "value": 26 + }, + "myrcene": { + "unit": "%", + "value": 53.5 + }, + "farnesene": { + "unit": "%", + "value": 0.5 + }, + "notes": "Nugget is a cross between Brewers Gold and a high alpha-acid male. It was released in 1983.\n\nNugget is a dual-purpose hop that can be used in all hop additions throughout the brewing process.\n\nNugget is an excellent high-alpha bittering hop for most craft styles that can also be used for its mild, pleasant and herbal aroma notes.\n\nNugget hops are typically used in the following styles: Ale, Stout, Barleywine, Saison, Biere de Garde and IPA." + } + }, + { + "name": "Olicana", + "origin": "United Kingdom (UK)", + "alpha_acid": { + "unit": "%", + "value": 8 + }, + "beta_acid": { + "unit": "%", + "value": 5 + }, + "type": "aroma/bittering", + "oil_content": { + "total_oil_ml_per_100g": 0.5, + "humulene": { + "unit": "%", + "value": 8.5 + }, + "cohumulone": { + "unit": "%", + "value": 30 + }, + "myrcene": { + "unit": "%", + "value": 19.5 + }, + "farnesene": { + "unit": "%", + "value": 0.5 + }, + "notes": "Olicana is a sister of Jester. It was commercially released in 2014. This variety was planted in 2009 in Herefordshire/Worcestershire and released commercially in 2014.\n\nOlicana is a dual-purpose hop that can be used in all hop additions throughout the brewing process.\n\nOlicana hops exhibit flavors and aromas of grapefruit, mango and passion fruit." + } + }, + { + "name": "Olympic", + "origin": "United States of America (USA)", + "alpha_acid": { + "unit": "%", + "value": 12.2 + }, + "beta_acid": { + "unit": "%", + "value": 5 + }, + "type": "aroma/bittering", + "substitutes": "Brewers Gold, Chinook, Galena", + "oil_content": { + "total_oil_ml_per_100g": 1.7, + "humulene": { + "unit": "%", + "value": 11 + }, + "caryophyllene": { + "unit": "%", + "value": 9.5 + }, + "cohumulone": { + "unit": "%", + "value": 31 + }, + "myrcene": { + "unit": "%", + "value": 50 + }, + "farnesene": { + "unit": "%", + "value": 0.5 + }, + "notes": "Released for commercial production in 1983, Olympic is a descendant of Brewer’s Gold,\nFuggle and East Kent Golding.\n\nOlympic is a dual-purpose hop that can be used in all hop additions throughout the brewing process.\n\nOlympic hops are primarily used as a bittering hop, however some subtle citrus and spice aroma characteristics have been noted. \n\nOlympic hops are typically used in the following styles: Stout, Dark Ale and Pale Ale." + } + }, + { + "name": "Omega", + "origin": "United Kingdom (UK)", + "alpha_acid": { + "unit": "%", + "value": 9.5 + }, + "beta_acid": { + "unit": "%", + "value": 3.5 + }, + "type": "aroma", + "percent_lost": { + "unit": "%", + "value": 22.00 + }, + "substitutes": "Super Galena, Challenger", + "oil_content": { + "total_oil_ml_per_100g": 1.7, + "humulene": { + "unit": "%", + "value": 17 + }, + "caryophyllene": { + "unit": "%", + "value": 5 + }, + "cohumulone": { + "unit": "%", + "value": 29 + }, + "myrcene": { + "unit": "%", + "value": 53 + }, + "farnesene": { + "unit": "%", + "value": 0.5 + }, + "notes": "Omega was developed at Wye College with Challenger female and an unknown English variety as parents. It has disappointing farm yields, thus it is not grown much anymore.\n\nOmega is an aroma hop that is typically used in only late boil additions, including dry hopping.\n\nThe Omega hop has been described as “pleasantly European in style”.\n\nOmega hops are typically used in the following styles: Lager, Ale and Stout." + } + }, + { + "name": "Opal", + "origin": "Germany (GER)", + "alpha_acid": { + "unit": "%", + "value": 9.5 + }, + "beta_acid": { + "unit": "%", + "value": 4.5 + }, + "type": "aroma/bittering", + "substitutes": "East Kent Golding, Styrian Golding, Tettnanger", + "oil_content": { + "total_oil_ml_per_100g": 1.1, + "humulene": { + "unit": "%", + "value": 40 + }, + "caryophyllene": { + "unit": "%", + "value": 11.5 + }, + "cohumulone": { + "unit": "%", + "value": 23.5 + }, + "myrcene": { + "unit": "%", + "value": 32.5 + }, + "farnesene": { + "unit": "%", + "value": 0.5 + }, + "notes": "Opal is a daughter of Hallertau Gold.\n\nOpal is a dual-purpose hop that can be used in all hop additions throughout the brewing process.\n\nOpal hops have aroma descriptors that include spice, pepper, citrus and an even dispersal of fruity, floral and herbal. It is specifically known for its sweet and spicy characteristics, providing subtle pepper and clean citrus flavors.\n\nOpal hops are typically used in the following styles: Belgian Ale, Hefeweizen, Helles, Lager, Pilsner and Wheats." + } + }, + { + "name": "Orion", + "origin": "Germany (GER)", + "alpha_acid": { + "unit": "%", + "value": 7.5 + }, + "beta_acid": { + "unit": "%", + "value": 4.1 + }, + "type": "aroma/bittering", + "substitutes": "Northern Brewer (GR), Perle (GR), Challenger", + "oil_content": { + "total_oil_ml_per_100g": 1.5, + "humulene": { + "unit": "%", + "value": 21 + }, + "caryophyllene": { + "unit": "%", + "value": 9.5 + }, + "cohumulone": { + "unit": "%", + "value": 27.5 + }, + "myrcene": { + "unit": "%", + "value": 48.5 + }, + "farnesene": { + "unit": "%", + "value": 0.5 + }, + "notes": "Orion is a cross between German Perle and 70/10/15M, released in the 1980s. It is a half-sister to Challenger. \n\nOrion is a dual-purpose hop that can be used in all hop additions throughout the brewing process.\n\nOrion hops have pleasant European bittering and aroma qualities. It is not widely grown, and is very hard to find outside of Germany.\n\nOrion hops are typically used in the following styles: German Ale, Lager, Helles, Dunkel and Pilsner." + } + }, + { + "name": "Pacifica", + "origin": "New Zealand (NZ)", + "alpha_acid": { + "unit": "%", + "value": 5.5 + }, + "beta_acid": { + "unit": "%", + "value": 5.5 + }, + "type": "aroma", + "substitutes": "Hallertau", + "oil_content": { + "total_oil_ml_per_100g": 1.1, + "humulene": { + "unit": "%", + "value": 50 + }, + "caryophyllene": { + "unit": "%", + "value": 16 + }, + "cohumulone": { + "unit": "%", + "value": 25 + }, + "myrcene": { + "unit": "%", + "value": 12.5 + }, + "farnesene": { + "unit": "%", + "value": 0.5 + }, + "notes": "Pacifica was bred by HortResearch and has noble European ancestry through an open cross with Hallertau Mittelfruh. It was released in 1994.\n\nPacifica is an aroma hop that is typically used in only late boil additions, including dry hopping.\n\nPacifica has aroma descriptors that include a signature citrus orange zest marmalade; classic Hallertau characteristics with some floral notes. Moderate and highly pleasant. Orange marmalade and delicate citrus aromas come from this hop, blended with a very Old World Hallertau-esque warmth. It also has new-mown hay and honey with tangy herbal and sweet floral notes.\n\nPacifica hops are typically used in the following styles: Pale Ale, Kölsch, Altbier and Belgian Ale." + } + }, + { + "name": "Pacific Crest", + "origin": "United States of America (USA)", + "alpha_acid": { + "unit": "%", + "value": 3.9 + }, + "beta_acid": { + "unit": "%", + "value": 3 + }, + "type": "aroma", + "substitutes": "Saaz (US), Saaz (CZ), Fuggle, Tettnang", + "oil_content": { + "total_oil_ml_per_100g": 0.5, + "cohumulone": { + "unit": "%", + "value": 27 + }, + "notes": "This is a proprietary blend of hops\n\nPacific Crest is an aroma hop that is typically used in only late boil additions, including dry hopping.\n\nThis blend connects the classic noble varieties with an American influence. Bringing together grassy, earthy and tobacco characteristics with mild floral, spicy, herbal and pine. The Pacific Crest Blend is a specifically formulated hop blend that targets the hallmark profiles and terpene ratios of noble varieties.\n\nPacific Crest hops are typically used in the following styles: Pilsner, Lager, Blonde Ale and Pale Ale." + } + }, + { + "name": "Pacific Gem", + "origin": "New Zealand (NZ)", + "alpha_acid": { + "unit": "%", + "value": 14 + }, + "beta_acid": { + "unit": "%", + "value": 8 + }, + "type": "bittering", + "percent_lost": { + "unit": "%", + "value": 22.00 + }, + "substitutes": "Cluster, Magnum (GR), Magnum (US), Galena, Belma", + "oil_content": { + "total_oil_ml_per_100g": 1.2, + "humulene": { + "unit": "%", + "value": 29.5 + }, + "caryophyllene": { + "unit": "%", + "value": 11 + }, + "cohumulone": { + "unit": "%", + "value": 38.5 + }, + "myrcene": { + "unit": "%", + "value": 33.5 + }, + "farnesene": { + "unit": "%", + "value": 0.5 + }, + "notes": "The ancestry of the Pacific Gem hop includes Smoothcone, Californian Late Cluster, and Fuggle. It was released to the public in 1987.\n\nPacific Gem is a bittering hop that is commonly used only to bitter the beer during brewing, and not for too much flavor and aromas.\n\nThe Pacific Gem has specific aroma descriptors that include spicy black pepper and berry fruit aroma characteristics. Some brewers have noted delicate blackberry, floral, pine or oak tones as well.\n\nPacific Gem hops are typically used in the following styles: Pale Ale, IPA and Lager." + } + }, + { + "name": "Pacific Jade", + "origin": "New Zealand (NZ)", + "alpha_acid": { + "unit": "%", + "value": 13 + }, + "beta_acid": { + "unit": "%", + "value": 7.5 + }, + "type": "aroma/bittering", + "substitutes": "Hallertau, Saaz (CZ), Cluster", + "oil_content": { + "total_oil_ml_per_100g": 1.3, + "humulene": { + "unit": "%", + "value": 32.5 + }, + "caryophyllene": { + "unit": "%", + "value": 10.5 + }, + "cohumulone": { + "unit": "%", + "value": 24 + }, + "myrcene": { + "unit": "%", + "value": 33.5 + }, + "farnesene": { + "unit": "%", + "value": 0.5 + }, + "notes": "The Pacific Jade hop is a triploid high-alpha variety bred by HortResearch Centre in Riwaka, NZ. It was released in 2004. Pacific Jade's ancestry includes New Zealand First Choice (itself related to the Late Cluster) and an Old Line Saazer male.\n\nPacific Jade is a dual-purpose hop that can be used in all hop additions throughout the brewing process.\n\nPacific Jade hops have descriptors that include fresh citrus and complex spice characters with some bold herbal aromas and hints of black pepper. It is suited for use as a bittering hop but also delivers bold aroma characteristics.\n\nPacific Jade hops are typically used in the following styles: Lager, Ale and Porter." + } + }, + { + "name": "Pacific Sunrise", + "origin": "New Zealand (NZ)", + "alpha_acid": { + "unit": "%", + "value": 13.5 + }, + "beta_acid": { + "unit": "%", + "value": 6 + }, + "type": "bittering", + "substitutes": "Pacific Gem", + "oil_content": { + "total_oil_ml_per_100g": 2, + "humulene": { + "unit": "%", + "value": 22 + }, + "caryophyllene": { + "unit": "%", + "value": 7 + }, + "cohumulone": { + "unit": "%", + "value": 28.5 + }, + "myrcene": { + "unit": "%", + "value": 50 + }, + "farnesene": { + "unit": "%", + "value": 0.5 + }, + "notes": "Pacific Sunrise has parentage that includes Late Cluster, Fuggle, a European male and a NZ male. It was released by the New Zealand Hort Research program in 2000.\n\nPacific Sunrise is a bittering hop that is commonly used only to bitter the beer during brewing, and not for too much flavor and aromas.\n\nPacific Sunrise features favorable bittering properties and a pleasant piney, woodsy aroma. Lemon and orange citrus drive this hop-forward variety, with tropical hits of melon and mango riding shotgun. Stone fruit and jammy sweetness support the initial front line aromatics alongside pleasant floral notes that help round out the overall profile. Subtle, yet notable hints of pine & berry refract through the aroma with lingering bits of hay and herbs that stay in their lane and are not distracting.\n\nPacific Sunrise hops are typically used in the following style: Lager." + } + }, + { + "name": "Pahto", + "origin": "United States of America (USA)", + "alpha_acid": { + "unit": "%", + "value": 18.5 + }, + "beta_acid": { + "unit": "%", + "value": 5.3 + }, + "type": "bittering", + "oil_content": { + "total_oil_ml_per_100g": 1.8, + "humulene": { + "unit": "%", + "value": 9.5 + }, + "caryophyllene": { + "unit": "%", + "value": 4.5 + }, + "cohumulone": { + "unit": "%", + "value": 29 + }, + "myrcene": { + "unit": "%", + "value": 65 + }, + "farnesene": { + "unit": "%", + "value": 0.5 + }, + "notes": "The mother of Pahto is a breeding line of the HBC with similar characteristics. The father is from the breeding program at Wye College in Kent, England.\n\nPahto is a bittering hop that is commonly used only to bitter the beer during brewing, and not for too much flavor and aromas.\n\nWhen used as a bittering addition hop, Pahto provides a very neutral flavor to beer, and a pleasant, smooth bitterness. The aroma profile of the hop cone is described as herbal, earthy, woody, and resinous with some fruit.\n\nPahto hops are typically used in the following styles: Stout, IPA and Pale Ale." + } + }, + { + "name": "Palisade", + "origin": "United States of America (USA)", + "alpha_acid": { + "unit": "%", + "value": 7.8 + }, + "beta_acid": { + "unit": "%", + "value": 6.8 + }, + "type": "aroma/bittering", + "substitutes": "Willamette, Glacier", + "oil_content": { + "total_oil_ml_per_100g": 1.4, + "humulene": { + "unit": "%", + "value": 15 + }, + "caryophyllene": { + "unit": "%", + "value": 12 + }, + "cohumulone": { + "unit": "%", + "value": 26.5 + }, + "myrcene": { + "unit": "%", + "value": 50 + }, + "farnesene": { + "unit": "%", + "value": 0.5 + }, + "notes": "Palisade was bred by Yakima Chief Ranch via open pollination.\n\nPalisade is a dual-purpose hop that can be used in all hop additions throughout the brewing process.\n\nPalisade hops have aroma descriptors that include apricot, grass and clean floral characteristics.\n\nPalisade hops are typically used in the following styles: American IPA, Saison, Wheat, Brett and English Lager." + } + }, + { + "name": "Paradigm", + "origin": "United States of America (USA)", + "alpha_acid": { + "unit": "%", + "value": 9.1 + }, + "beta_acid": { + "unit": "%", + "value": 4.3 + }, + "type": "aroma", + "substitutes": "Saaz, Mosaic, Citra, Galaxy", + "oil_content": { + "total_oil_ml_per_100g": 1.2, + "cohumulone": { + "unit": "%", + "value": 35 + }, + "notes": "Paradigm is an aroma hop that is typically used in only late boil additions, including dry hopping.\n\n​Paradigm is the proud beginning of an entire movement, an industry shift that may very well revitalize what it means to commercially grow hops for Midwest Hop growers. Aromas Identified by brewers include Herbal, Peach, Pear, Dank, Tropical, Cotton Candy, Mint, Papaya, Spice, Chamomile, Catty, Spicy Berry, Jolly Rancher, Bubble Gum, Lily and Rich Melon.\n\nParadigm hops are typically used in the following styles: Vienna Lager, IPA and New England IPA." + } + }, + { + "name": "Pekko", + "origin": "United States of America (USA)", + "alpha_acid": { + "unit": "%", + "value": 14.5 + }, + "beta_acid": { + "unit": "%", + "value": 3.9 + }, + "type": "aroma/bittering", + "substitutes": "Saaz (CZ), Azacca", + "oil_content": { + "total_oil_ml_per_100g": 2.4, + "humulene": { + "unit": "%", + "value": 13.5 + }, + "caryophyllene": { + "unit": "%", + "value": 12 + }, + "cohumulone": { + "unit": "%", + "value": 28.5 + }, + "myrcene": { + "unit": "%", + "value": 50.5 + }, + "farnesene": { + "unit": "%", + "value": 0.5 + }, + "notes": "Pekko's lineage includes an open pollinated male with ADHA 538 as the female.\n\nPekko is a dual-purpose hop that can be used in all hop additions throughout the brewing process.\n\nThe Pekko hop is an intriguing mix of flavors like mint, pear, citrus, cucumber and floral aspects. Pekko's complex and clean characteristics of floral, citrus, and mint lend itself to many styles of beer.\n\nPekko hops are typically used in the following style: Ale." + } + }, + { + "name": "Perle (GR)", + "origin": "Germany (GER)", + "alpha_acid": { + "unit": "%", + "value": 6.5 + }, + "beta_acid": { + "unit": "%", + "value": 3.8 + }, + "type": "aroma", + "substitutes": "Northern Brewer (US), Northern Brewer (GR), Perle (US)", + "oil_content": { + "total_oil_ml_per_100g": 1.5, + "humulene": { + "unit": "%", + "value": 45 + }, + "caryophyllene": { + "unit": "%", + "value": 15 + }, + "cohumulone": { + "unit": "%", + "value": 32 + }, + "myrcene": { + "unit": "%", + "value": 27.5 + }, + "farnesene": { + "unit": "%", + "value": 0.5 + }, + "notes": "German Perle hops were bred at Hull from English Northern Brewer stock and released in 1978.\n\nPerle (GR) is an aroma hop that is typically used in only late boil additions, including dry hopping.\n\nSpecific aroma descriptors of the German Perle hop include herbal and spicy with delicate floral, fruit and mint tones.\n\nPerle (GR) hops are typically used in the following styles: Kolsch, Lager and Pilsner." + } + }, + { + "name": "Perle (US)", + "origin": "United States of America (USA)", + "alpha_acid": { + "unit": "%", + "value": 6.5 + }, + "beta_acid": { + "unit": "%", + "value": 3.5 + }, + "type": "aroma/bittering", + "substitutes": "Perle (GR), Northern Brewer (US), Northern Brewer (GR), Cluster, Galena", + "oil_content": { + "total_oil_ml_per_100g": 1.3, + "humulene": { + "unit": "%", + "value": 31 + }, + "caryophyllene": { + "unit": "%", + "value": 14 + }, + "cohumulone": { + "unit": "%", + "value": 31.5 + }, + "myrcene": { + "unit": "%", + "value": 37.5 + }, + "farnesene": { + "unit": "%", + "value": 0.5 + }, + "notes": "Perle is a German variety bred in Hüll resulting from a cross between Northern Brewer and 63/5/27M. It was released in 1978.\n\nPerle (US) is a dual-purpose hop that can be used in all hop additions throughout the brewing process.\n\nUS Perle hops have aroma descriptors that include floral and spicy. Perle is known for adding a traditional, German-like quality to beer.\n\nPerle (US) hops are typically used in the following styles: Pale Ale, Porter, Stout, Lager, Weizen, Altbier, Barleywine, Kolsch, Wheat and Pilsner." + } + }, + { + "name": "Petit Blanc", + "origin": "France (FR)", + "alpha_acid": { + "unit": "%", + "value": 3 + }, + "beta_acid": { + "unit": "%", + "value": 5.5 + }, + "type": "aroma", + "oil_content": { + "total_oil_ml_per_100g": 0.7, + "cohumulone": { + "unit": "%", + "value": 15 + }, + "notes": "Old, nearly lost French variety, origin unknown, formerly grown in the French region “Champagne-Ardenne” close to the burgundy region. Found in the backyard of an old former hop grower.\n\nPetit Blanc is an aroma hop that is typically used in only late boil additions, including dry hopping.\n\nPetit Blanc hops have an intensive fruity flavor. Common descriptors include Papaya/Melon, Cherry, Lilac, Pina Colada, Lemon Blossom, Green Tea, Bees Wax.\n\nPetit Blanc hops are typically used in the following styles: Saison, Pale Ale and Wheats." + } + }, + { + "name": "Phoenix", + "origin": "United Kingdom (UK)", + "alpha_acid": { + "unit": "%", + "value": 10.8 + }, + "beta_acid": { + "unit": "%", + "value": 4.4 + }, + "type": "aroma/bittering", + "substitutes": "UK Challenger, UK Northdown", + "oil_content": { + "total_oil_ml_per_100g": 2.1, + "humulene": { + "unit": "%", + "value": 30 + }, + "cohumulone": { + "unit": "%", + "value": 28.5 + }, + "myrcene": { + "unit": "%", + "value": 24 + }, + "farnesene": { + "unit": "%", + "value": 1.5 + }, + "notes": "Phoenix is a seedling of Yeoman, developed at Horticulture Research International (HRI), Wye College in the UK and released for general cultivation in 1996. \n\nPhoenix is a dual-purpose hop that can be used in all hop additions throughout the brewing process.\n\nPhoenix hops have chocolate, pine, molasses and floral aromas.\n\nPhoenix hops are typically used in the following styles: English Ale, Porter, Stout, ESB and Bitter." + } + }, + { + "name": "Pilgrim", + "origin": "United Kingdom (UK)", + "alpha_acid": { + "unit": "%", + "value": 11 + }, + "beta_acid": { + "unit": "%", + "value": 4.9 + }, + "type": "aroma/bittering", + "substitutes": "Challenger, Pioneer, Challenger", + "oil_content": { + "total_oil_ml_per_100g": 1.4, + "humulene": { + "unit": "%", + "value": 23 + }, + "cohumulone": { + "unit": "%", + "value": 37 + }, + "myrcene": { + "unit": "%", + "value": 32.5 + }, + "farnesene": { + "unit": "%", + "value": 0.5 + }, + "notes": "Pilgrim is a half-sister to ‘First Gold, having the same father. Its mother is from breeding lines derived from Wye Challenger and Wye Target. It was released in 2001 by the Horticulture Research International at Wye College.\n\nPilgrim is a dual-purpose hop that can be used in all hop additions throughout the brewing process.\n\nSpecific aroma descriptors of the Pilgrim hop include distinct fruit and spice characteristics with pleasant lemon, grapefruit, pear and berry flavors. Pilgrim is a bittering hop and it has a full-bodied, refreshing and rounded bitterness. However, Pilgrim is also not too overpowering, so it’s a great hop to use if you want a very versatile yet robust flavor.\n\nPilgrim hops are typically used in the following styles: English Pale Ale, Nut Brown Ale and Stout." + } + }, + { + "name": "Pilot", + "origin": "United Kingdom (UK)", + "alpha_acid": { + "unit": "%", + "value": 9.8 + }, + "beta_acid": { + "unit": "%", + "value": 4.2 + }, + "type": "bittering", + "substitutes": "Galena", + "oil_content": { + "total_oil_ml_per_100g": 1.1, + "humulene": { + "unit": "%", + "value": 3.5 + }, + "cohumulone": { + "unit": "%", + "value": 32.5 + }, + "myrcene": { + "unit": "%", + "value": 37.5 + }, + "farnesene": { + "unit": "%", + "value": 0.5 + }, + "notes": "Pilot was bred at Horticulture Research International (HRI) Wye College in the UK and released in 2001.\n\nPilot is a bittering hop that is commonly used only to bitter the beer during brewing, and not for too much flavor and aromas.\n\nSpecific aroma descriptors of the Pilot hop include lemon, spice and marmalade. Pilot has a wonderfully refreshing, clean and crisp bittering quality.\n\nPilot hops are typically used in the following styles: American Ale and English Ale." + } + }, + { + "name": "Pioneer", + "origin": "United Kingdom (UK)", + "alpha_acid": { + "unit": "%", + "value": 9.3 + }, + "beta_acid": { + "unit": "%", + "value": 4 + }, + "type": "aroma/bittering", + "substitutes": "Yeoman, Herald, Omega", + "oil_content": { + "total_oil_ml_per_100g": 1.4, + "humulene": { + "unit": "%", + "value": 21.5 + }, + "cohumulone": { + "unit": "%", + "value": 38 + }, + "myrcene": { + "unit": "%", + "value": 35 + }, + "farnesene": { + "unit": "%", + "value": 0.5 + }, + "notes": "Bred at Wye College from Omega and is a sister to Herald. It was released in 1996.\n\nPioneer is a dual-purpose hop that can be used in all hop additions throughout the brewing process.\n\nSpecific aroma descriptors of the Pioneer hop include pleasant citrus (lemon and grapefruit) tones and hints of herbal, cedar flavors. Pioneer's bittering characteristics are crisp, refreshing and clean.\n\nPioneer hops are typically used in the following styles: English Ale, ESB and and Bitter." + } + }, + { + "name": "Polaris", + "origin": "Germany (GER)", + "alpha_acid": { + "unit": "%", + "value": 20.5 + }, + "beta_acid": { + "unit": "%", + "value": 5.5 + }, + "type": "aroma/bittering", + "substitutes": "Herkules", + "oil_content": { + "total_oil_ml_per_100g": 4.5, + "humulene": { + "unit": "%", + "value": 27.5 + }, + "caryophyllene": { + "unit": "%", + "value": 10.5 + }, + "cohumulone": { + "unit": "%", + "value": 25.5 + }, + "myrcene": { + "unit": "%", + "value": 50 + }, + "farnesene": { + "unit": "%", + "value": 0.5 + }, + "notes": "Polaris is a cross between 94/075/758 and 97/060/720 (which is a derivative of Huell material).\n\nPolaris is a dual-purpose hop that can be used in all hop additions throughout the brewing process.\n\nPolaris hops have aroma descriptors that include mint, pineapple and menthol.\n\nPolaris hops are typically used in the following styles: Ale, Pale Ale, Stout and IPA." + } + }, + { + "name": "Lubelska", + "origin": "Poland (POL)", + "alpha_acid": { + "unit": "%", + "value": 4 + }, + "beta_acid": { + "unit": "%", + "value": 3.3 + }, + "type": "aroma", + "substitutes": "Saaz (CZ), Saaz (US), Tettnang, Stirling", + "oil_content": { + "total_oil_ml_per_100g": 0.9, + "humulene": { + "unit": "%", + "value": 35 + }, + "caryophyllene": { + "unit": "%", + "value": 8.5 + }, + "cohumulone": { + "unit": "%", + "value": 25 + }, + "myrcene": { + "unit": "%", + "value": 28.5 + }, + "farnesene": { + "unit": "%", + "value": 12 + }, + "notes": "Lubelska is a cultivar of Saaz, sometimes referred to as Lublin or Lublelski.\n\nLubelska is an aroma hop that is typically used in only late boil additions, including dry hopping.\n\nLubelska hops have a distinctive and very refreshing characters of spice and flowers (magnolia and lavender).\n\nLubelska hops are typically used in the following style: European Lager." + } + }, + { + "name": "Premiant", + "origin": "Czech Replublic (CZH)", + "alpha_acid": { + "unit": "%", + "value": 8 + }, + "beta_acid": { + "unit": "%", + "value": 5 + }, + "type": "bittering", + "substitutes": "Styrian Golding, Saaz (CZ)", + "oil_content": { + "total_oil_ml_per_100g": 1.5, + "humulene": { + "unit": "%", + "value": 30 + }, + "caryophyllene": { + "unit": "%", + "value": 10.5 + }, + "cohumulone": { + "unit": "%", + "value": 20.5 + }, + "myrcene": { + "unit": "%", + "value": 42.5 + }, + "farnesene": { + "unit": "%", + "value": 2 + }, + "notes": "Premiant was created by crossing of bitter varieties with Czech Saaz aroma varieties.\n\nPremiant is a bittering hop that is commonly used only to bitter the beer during brewing, and not for too much flavor and aromas.\n\nPremiant hops have aroma descriptors that include pleasant, mild and fruity. The unusually low content of cohumulone in combination with other typical characteristics of this variety contributes to the neutral character of bitterness.\n\nPremiant hops are typically used in the following styles: Pilsner, Ale and Lager." + } + }, + { + "name": "Pride of Ringwood", + "origin": "Australia (AUS)", + "alpha_acid": { + "unit": "%", + "value": 9 + }, + "beta_acid": { + "unit": "%", + "value": 6 + }, + "type": "bittering", + "substitutes": "Centennial, Galena, Cluster", + "oil_content": { + "total_oil_ml_per_100g": 1.2, + "humulene": { + "unit": "%", + "value": 3 + }, + "caryophyllene": { + "unit": "%", + "value": 11.5 + }, + "cohumulone": { + "unit": "%", + "value": 32.5 + }, + "myrcene": { + "unit": "%", + "value": 32.5 + }, + "farnesene": { + "unit": "%", + "value": 0.5 + }, + "notes": "Pride of Ringwood was bred in Australia from an English variety Pride of Kent and released in 1965.\n\nPride of Ringwood is a bittering hop that is commonly used only to bitter the beer during brewing, and not for too much flavor and aromas.\n\nPride of Ringwood hops have aroma descriptors that include pronounced and pleasant with cedar, oak and herbal tones.\n\nPride of Ringwood hops are typically used in the following styles: British Ale, Australian Ale and Australian Lager." + } + }, + { + "name": "Progress", + "origin": "United Kingdom (UK)", + "alpha_acid": { + "unit": "%", + "value": 6.3 + }, + "beta_acid": { + "unit": "%", + "value": 2.3 + }, + "type": "aroma", + "substitutes": "Golding, Fuggle", + "oil_content": { + "total_oil_ml_per_100g": 0.7, + "humulene": { + "unit": "%", + "value": 43.5 + }, + "caryophyllene": { + "unit": "%", + "value": 13.5 + }, + "cohumulone": { + "unit": "%", + "value": 26 + }, + "myrcene": { + "unit": "%", + "value": 27.5 + }, + "farnesene": { + "unit": "%", + "value": 0.5 + }, + "notes": "Progress was developed at Wye College in 1951 as a daughter of Whitbred Golding and O.B.79, making it cousin to Target. \n\nProgress is an aroma hop that is typically used in only late boil additions, including dry hopping.\n\nProgress hops have aroma descriptors that include grass, mint, sweet, honey, and blackcurrant.\n\nProgress hops are typically used in the following styles: Cask Ale, English Ale and Scottish Ale." + } + }, + { + "name": "Rakau", + "origin": "New Zealand (NZ)", + "alpha_acid": { + "unit": "%", + "value": 10.5 + }, + "beta_acid": { + "unit": "%", + "value": 5.5 + }, + "type": "aroma/bittering", + "substitutes": "Amarillo, Summit", + "oil_content": { + "total_oil_ml_per_100g": 2, + "humulene": { + "unit": "%", + "value": 16.5 + }, + "caryophyllene": { + "unit": "%", + "value": 5.5 + }, + "cohumulone": { + "unit": "%", + "value": 24 + }, + "myrcene": { + "unit": "%", + "value": 56 + }, + "farnesene": { + "unit": "%", + "value": 4.5 + }, + "notes": "Hort Research released Rakau in 2007. \n\nRakau is a dual-purpose hop that can be used in all hop additions throughout the brewing process.\n\nSpecific aroma descriptors for the Rakau hop include stone fruit and fig characteristics; fresh orchard fruits, specifically apricot with some resinous pine needle characteristics are noted. Sometimes it is misspelled as Raku.\n\nRakau hops are typically used in the following styles: IPA, Belgian Ale, Pale Ale and Lager." + } + }, + { + "name": "Relax", + "origin": "Germany (GER)", + "alpha_acid": { + "unit": "%", + "value": 2.2 + }, + "beta_acid": { + "unit": "%", + "value": 12.5 + }, + "type": "aroma", + "substitutes": "Monroe", + "oil_content": { + "total_oil_ml_per_100g": 1.2, + "myrcene": { + "unit": "%", + "value": 23.5 + }, + "notes": "Relax hops come from a Huell breeding line.\n\nRelax is an aroma hop that is typically used in only late boil additions, including dry hopping.\n\nWith cornflower and the aroma of alpine meadows to lemongrass and hibiscus, Relax hops have a refreshing profile. When a cold extraction with this variety is completed, notes of honeydew melon are present.\n\nRelax hops are typically used in the following styles: Altbier, Kolsch and Blond Ale." + } + }, + { + "name": "Riwaka", + "origin": "New Zealand (NZ)", + "alpha_acid": { + "unit": "%", + "value": 5.5 + }, + "beta_acid": { + "unit": "%", + "value": 4.5 + }, + "type": "aroma", + "substitutes": "Saaz (CZ),Citra,Calypso,Centennial,Motueka", + "oil_content": { + "total_oil_ml_per_100g": 1.2, + "humulene": { + "unit": "%", + "value": 9 + }, + "caryophyllene": { + "unit": "%", + "value": 4 + }, + "cohumulone": { + "unit": "%", + "value": 33.5 + }, + "myrcene": { + "unit": "%", + "value": 68.5 + }, + "farnesene": { + "unit": "%", + "value": 0.5 + }, + "notes": "Riwaka (AKA D-Saaz) is a triploid variety crossed with an old line Saazer and specially developed New Zealand breeding selections. It was released in 1996.\n\nRiwaka is an aroma hop that is typically used in only late boil additions, including dry hopping.\n\nSpecific aroma descriptors of the Riwaka hop includes powerfully fueled tropical passion fruit with grapefruit and citrus characters. This variety has a higher than average oil content, almost double that of its Saazer parent. \n\nRiwaka hops are typically used in the following styles: Pale Ale, IPA and Pilsner." + } + }, + { + "name": "Saaz (CZ)", + "origin": "Czech Replublic (CZH)", + "alpha_acid": { + "unit": "%", + "value": 3.5 + }, + "beta_acid": { + "unit": "%", + "value": 6 + }, + "type": "aroma", + "percent_lost": { + "unit": "%", + "value": 50 + }, + "substitutes": "Polish Lublin, Saaz (US), Sterling, Tettnang", + "oil_content": { + "total_oil_ml_per_100g": 0.7, + "humulene": { + "unit": "%", + "value": 22.5 + }, + "caryophyllene": { + "unit": "%", + "value": 7.5 + }, + "cohumulone": { + "unit": "%", + "value": 24.5 + }, + "myrcene": { + "unit": "%", + "value": 32.5 + }, + "farnesene": { + "unit": "%", + "value": 17 + }, + "notes": "Saaz is a staple variety for brewers and dates back more than 700 years. A Czech Republic landrace variety, Saaz is the most classic “noble” aroma hop with\nlongstanding and strong traditions\n\nSaaz (CZ) is an aroma hop that is typically used in only late boil additions, including dry hopping.\n\nCzech Republic Saaz has aroma descriptors that include mild with pleasant earthy, herbal and floral overtones.\n\nSaaz (CZ) hops are typically used in the following styles: Lager, Wheat and Pilsner." + } + }, + { + "name": "Saaz (CZ)", + "origin": "Czech Replublic (CZH)", + "alpha_acid": { + "unit": "%", + "value": 3.5 + }, + "beta_acid": { + "unit": "%", + "value": 6 + }, + "type": "aroma", + "percent_lost": { + "unit": "%", + "value": 50 + }, + "substitutes": "Polish Lublin, Saaz (US), Sterling, Tettnang", + "oil_content": { + "total_oil_ml_per_100g": 0.7, + "humulene": { + "unit": "%", + "value": 22.5 + }, + "caryophyllene": { + "unit": "%", + "value": 7.5 + }, + "cohumulone": { + "unit": "%", + "value": 24.5 + }, + "myrcene": { + "unit": "%", + "value": 32.5 + }, + "farnesene": { + "unit": "%", + "value": 17 + }, + "notes": "Saaz is a staple variety for brewers and dates back more than 700 years. A Czech Republic landrace variety, Saaz is the most classic “noble” aroma hop with\nlongstanding and strong traditions\n\nSaaz (CZ) is an aroma hop that is typically used in only late boil additions, including dry hopping.\n\nCzech Republic Saaz has aroma descriptors that include mild with pleasant earthy, herbal and floral overtones.\n\nSaaz (CZ) hops are typically used in the following styles: Lager, Wheat and Pilsner." + } + }, + { + "name": "Saaz Late", + "origin": "Czech Replublic (CZH)", + "alpha_acid": { + "unit": "%", + "value": 4.8 + }, + "beta_acid": { + "unit": "%", + "value": 5.3 + }, + "type": "aroma", + "substitutes": "Saaz (CZ), Saaz (US)", + "oil_content": { + "total_oil_ml_per_100g": 0.8, + "humulene": { + "unit": "%", + "value": 20 + }, + "caryophyllene": { + "unit": "%", + "value": 7.5 + }, + "cohumulone": { + "unit": "%", + "value": 22.5 + }, + "myrcene": { + "unit": "%", + "value": 30 + }, + "farnesene": { + "unit": "%", + "value": 17.5 + }, + "notes": "Saaz Late was a selection from progenies of F1 generation after parental combination of developed breeding material with origin in Saaz. Saaz Late was released 2010. \n\nSaaz Late is an aroma hop that is typically used in only late boil additions, including dry hopping.\n\nBeer hopped with Saaz Late is close to beers hopped with the traditional Saaz variety, but the lingering of the bitterness is slightly less. The character of the bitterness is somewhat less with greater astringency.\n\nSaaz Late hops are typically used in the following style: Pilsner." + } + }, + { + "name": "Saaz (US)", + "origin": "United States of America (USA)", + "alpha_acid": { + "unit": "%", + "value": 3.8 + }, + "beta_acid": { + "unit": "%", + "value": 3.8 + }, + "type": "aroma", + "percent_lost": { + "unit": "%", + "value": 25.00 + }, + "substitutes": "Saaz (CZ), Polish Lublin, Sterling, Tettnang, Sorachi Ace", + "oil_content": { + "total_oil_ml_per_100g": 0.8, + "humulene": { + "unit": "%", + "value": 37.5 + }, + "caryophyllene": { + "unit": "%", + "value": 10 + }, + "cohumulone": { + "unit": "%", + "value": 26 + }, + "myrcene": { + "unit": "%", + "value": 27.5 + }, + "farnesene": { + "unit": "%", + "value": 11 + }, + "notes": "Saaz was bred from the original centuries-old Czech Saaz variety.\n\nSaaz (US) is an aroma hop that is typically used in only late boil additions, including dry hopping.\n\nSaaz is a noble variety of hops, and is considered one of the oldest known varieties. It's aromas added include earthy with a mild spice.\n\nSaaz (US) hops are typically used in the following styles: Pilsner, Lager, Wheat and Belgian Ale." + } + }, + { + "name": "Sabro", + "origin": "United States of America (USA)", + "alpha_acid": { + "unit": "%", + "value": 14.5 + }, + "beta_acid": { + "unit": "%", + "value": 5.5 + }, + "type": "aroma", + "percent_lost": { + "unit": "%", + "value": 24.200 + }, + "oil_content": { + "total_oil_ml_per_100g": 2.7, + "humulene": { + "unit": "%", + "value": 10.5 + }, + "caryophyllene": { + "unit": "%", + "value": 9 + }, + "cohumulone": { + "unit": "%", + "value": 22 + }, + "myrcene": { + "unit": "%", + "value": 59 + }, + "farnesene": { + "unit": "%", + "value": 0.5 + }, + "notes": "Sabro is the result of a unique cross-pollination of a female Neomexicanus hop. It was released in 2018.\n\nSabro is an aroma hop that is typically used in only late boil additions, including dry hopping.\n\nThe Sabro hop has complex and distinct fruit and citrus aromas. It also has a unique blend of tangerine, coconut, tropical and stone fruit flavors underscored by hints of cedar and mint. Sabro proves to be a strongly expressive hop that translates its flavor incredibly well into beer.\n\nSabro hops are typically used in the following styles: IPA, Pale Ale, Fruit Beer, Porter and Stout." + } + }, + { + "name": "Samba", + "origin": "United States of America (USA)", + "alpha_acid": { + "unit": "%", + "value": 10 + }, + "beta_acid": { + "unit": "%", + "value": 5 + }, + "type": "aroma", + "oil_content": { + "total_oil_ml_per_100g": 2, + "cohumulone": { + "unit": "%", + "value": 30 + }, + "notes": "This hop blend is the first proprietary release in the BSG Hop Solutions Program.\n\nSamba is an aroma hop that is typically used in only late boil additions, including dry hopping.\n\nComplex aroma characterized by juicy tropical fruits (pineapple, mango), stone fruits, candy, and orange tangerine.\n\nSamba hops are typically used in the following styles: New England IPA and IPA." + } + }, + { + "name": "Santiam", + "origin": "United States of America (USA)", + "alpha_acid": { + "unit": "%", + "value": 6.8 + }, + "beta_acid": { + "unit": "%", + "value": 6.9 + }, + "type": "aroma", + "percent_lost": { + "unit": "%", + "value": 45 + }, + "substitutes": "Citra, Spalt, Spalter Select, Tettnang", + "oil_content": { + "total_oil_ml_per_100g": 1.6, + "humulene": { + "unit": "%", + "value": 25 + }, + "caryophyllene": { + "unit": "%", + "value": 7.5 + }, + "cohumulone": { + "unit": "%", + "value": 21 + }, + "myrcene": { + "unit": "%", + "value": 20 + }, + "farnesene": { + "unit": "%", + "value": 16 + }, + "notes": "Santiam's parent varietals are Swiss Tettnanger, German Hallertau Mittelfruher and Cascade. It was rleased in 1997 by the USDA.\n\nSantiam is an aroma hop that is typically used in only late boil additions, including dry hopping.\n\nSantiam hops have aroma descriptors that include black pepper, floral and spice.\n\nSantiam hops are typically used in the following styles: Lager, Pilsner, Belgian Tripel, Kolsch, Bock and Helles." + } + }, + { + "name": "Saphir", + "origin": "Germany (GER)", + "alpha_acid": { + "unit": "%", + "value": 3.3 + }, + "beta_acid": { + "unit": "%", + "value": 5.5 + }, + "type": "aroma", + "substitutes": "Hallertau Mittelfruh, Hallertau, Spalter Select", + "oil_content": { + "total_oil_ml_per_100g": 1.1, + "humulene": { + "unit": "%", + "value": 25 + }, + "caryophyllene": { + "unit": "%", + "value": 11.5 + }, + "cohumulone": { + "unit": "%", + "value": 14.5 + }, + "myrcene": { + "unit": "%", + "value": 32.5 + }, + "farnesene": { + "unit": "%", + "value": 0.5 + }, + "notes": "Saphir hops were bred at the Hop Research Center in Hull. It was released to the public in 2002.\n\nSaphir is an aroma hop that is typically used in only late boil additions, including dry hopping.\n\nSaphir hops have aroma descriptors that include spicy, fruity and floral with hints of tangerine tones.\n\nSaphir hops are typically used in the following styles: Pilsner, German Lager, Belgian Ale and Wheat." + } + }, + { + "name": "Sasquatch", + "origin": "Canada (CAN)", + "alpha_acid": { + "unit": "%", + "value": 7.8 + }, + "type": "aroma/bittering", + "oil_content": { + "notes": "Based on a wild Canadian variety. It is Canada's first homegrown hop plant.\n\nSasquatch is a dual-purpose hop that can be used in all hop additions throughout the brewing process.\n\nSasquatch is Canada’s first patented, proprietary hop, grown only in Canada. We’re proud to develop and bring to market a quality hop for the true north, strong & free. Sasquatch is a unique dual purpose hop with orange, tea, lemon citrus notes with an alpha at 6.6 to 9%.\n\nSasquatch hops are typically used in the following style: Ales." + } + }, + { + "name": "Satus", + "origin": "United States of America (USA)", + "alpha_acid": { + "unit": "%", + "value": 13.3 + }, + "beta_acid": { + "unit": "%", + "value": 8.8 + }, + "type": "bittering", + "substitutes": "Nugget, Galena", + "oil_content": { + "total_oil_ml_per_100g": 2.2, + "humulene": { + "unit": "%", + "value": 17.5 + }, + "caryophyllene": { + "unit": "%", + "value": 8.5 + }, + "cohumulone": { + "unit": "%", + "value": 33.5 + }, + "myrcene": { + "unit": "%", + "value": 42.5 + }, + "farnesene": { + "unit": "%", + "value": 0.5 + }, + "notes": "It was created at Yakima Chief Ranches, but appears to have been discontinued as of 2016.\n\nSatus is a bittering hop that is commonly used only to bitter the beer during brewing, and not for too much flavor and aromas.\n\nSatus is a high alpha dual-use hop considered great as a clean foundational hop when used at the beginning of a boil and when an extra punch of hops is desired. When it is used late in the boil, strong citrus notes come to the forefront.\n\nSatus hops are typically used in the following styles: IPA, Pale Ale, Stout, Barleywine and Imperial Stout." + } + }, + { + "name": "Simcoe", + "origin": "United States of America (USA)", + "alpha_acid": { + "unit": "%", + "value": 13 + }, + "beta_acid": { + "unit": "%", + "value": 4 + }, + "type": "aroma/bittering", + "percent_lost": { + "unit": "%", + "value": 26.800 + }, + "substitutes": "Summit, Magnum (US), Amarillo, Mosaic, Cascade, Centennial, Citra, Columbus", + "oil_content": { + "total_oil_ml_per_100g": 2, + "humulene": { + "unit": "%", + "value": 17.5 + }, + "caryophyllene": { + "unit": "%", + "value": 11 + }, + "cohumulone": { + "unit": "%", + "value": 18 + }, + "myrcene": { + "unit": "%", + "value": 45 + }, + "farnesene": { + "unit": "%", + "value": 0.5 + }, + "notes": "The Simcoe hop was developed by Yakima Chief Hops in 2000 via open pollination.\n\nSimcoe is a dual-purpose hop that can be used in all hop additions throughout the brewing process.\n\nAlongside its fruity and slightly earthy aromas, specific descriptors include grapefruit, passion fruit, pine and berry characteristics. In addition to its great bittering qualities, the Simcoe hop, often referred to as \"Cascade on steroids\" can also occasionally carry notes of apricots.\n\nSimcoe is often used for bittering due to its high alpha acid percentages, but can be used as a late addition as well to bring out more fruity aromas.\n\nSimcoe hops are typically used in the following styles: Pale Ale, IPA, Double IPA, Lager, Wild Ale and Red Ale." + } + }, + { + "name": "Sládek", + "origin": "Czech Replublic (CZH)", + "alpha_acid": { + "unit": "%", + "value": 6.8 + }, + "beta_acid": { + "unit": "%", + "value": 7.5 + }, + "type": "aroma", + "substitutes": "Saaz (CZ), Saaz (US), Northern Brewer (GR), Northern Brewer (US)", + "oil_content": { + "total_oil_ml_per_100g": 1.4, + "humulene": { + "unit": "%", + "value": 30 + }, + "caryophyllene": { + "unit": "%", + "value": 11.5 + }, + "cohumulone": { + "unit": "%", + "value": 31.5 + }, + "myrcene": { + "unit": "%", + "value": 42.5 + }, + "farnesene": { + "unit": "%", + "value": 0.5 + }, + "notes": "Sládek was bred with breeding material that had an origin with Northern Brewer and Saaz.\n\nSládek is an aroma hop that is typically used in only late boil additions, including dry hopping.\n\nSládek hops have a fruity flavor profile with essences of peach, passion fruit, and grapefruit. Sládek is noted to be a good complement to Saaz in late-hopping applications.\n\nSládek hops are typically used in the following styles: Lager, Pilsner and IPA." + } + }, + { + "name": "Smaragd", + "origin": "Germany (GER)", + "alpha_acid": { + "unit": "%", + "value": 5 + }, + "beta_acid": { + "unit": "%", + "value": 4.5 + }, + "type": "bittering", + "substitutes": "Hallertau Mittelfruh, Opal", + "oil_content": { + "total_oil_ml_per_100g": 0.6, + "humulene": { + "unit": "%", + "value": 40 + }, + "caryophyllene": { + "unit": "%", + "value": 11.5 + }, + "cohumulone": { + "unit": "%", + "value": 15.5 + }, + "myrcene": { + "unit": "%", + "value": 30 + }, + "farnesene": { + "unit": "%", + "value": 0.5 + }, + "notes": "Smaragd is a new variety bred at the Hop Research Institute in Hüll, Germany. Formerly known as Emerald.\n\nSmaragd is a bittering hop that is commonly used only to bitter the beer during brewing, and not for too much flavor and aromas.\n\nSmaragd has aroma descriptors that include floral, spicy and mild fruity. Smaragd is a fine aroma variety with many noble characteristics.\n\nSmaragd hops are typically used in the following styles: Pilsner, German Ale, German Lager, Belgian Ale, Weissbier and Kolsch." + } + }, + { + "name": "Smooth Cone", + "origin": "New Zealand (NZ)", + "alpha_acid": { + "unit": "%", + "value": 8.3 + }, + "beta_acid": { + "unit": "%", + "value": 4.3 + }, + "type": "aroma/bittering", + "percent_lost": { + "unit": "%", + "value": 35 + }, + "substitutes": "Cluster", + "oil_content": { + "total_oil_ml_per_100g": 0.8, + "humulene": { + "unit": "%", + "value": 21 + }, + "caryophyllene": { + "unit": "%", + "value": 6 + }, + "cohumulone": { + "unit": "%", + "value": 31 + }, + "myrcene": { + "unit": "%", + "value": 55 + }, + "farnesene": { + "unit": "%", + "value": 0.5 + }, + "notes": "Smooth Cone is the offspring of an open pollination of a California Cluster and a sibling to First Choice in the 1960s.\n\nSmooth Cone is a dual-purpose hop that can be used in all hop additions throughout the brewing process.\n\nSmooth Cone is a New Zealand hop variety that is no longer grown commercially but can still be found around.\n\nSmooth Cone hops are typically used in the following style: Lager." + } + }, + { + "name": "Solero", + "origin": "Germany (GER)", + "alpha_acid": { + "unit": "%", + "value": 9.5 + }, + "beta_acid": { + "unit": "%", + "value": 5.5 + }, + "type": "aroma", + "oil_content": { + "total_oil_ml_per_100g": 1.8, + "cohumulone": { + "unit": "%", + "value": 40 + }, + "notes": "Solero is a mix between Cascade and an unknown Hopsteiner male.\n\nSolero is an aroma hop that is typically used in only late boil additions, including dry hopping.\n\nThe Solero hop is a dual-purpose hop known to have strong fruit aromas and flavors including tropical and passion fruits along with mango." + } + }, + { + "name": "Sonnet", + "origin": "United States of America (USA)", + "alpha_acid": { + "unit": "%", + "value": 5 + }, + "beta_acid": { + "unit": "%", + "value": 2.9 + }, + "type": "aroma", + "substitutes": "East Kent Golding,Hersbrucker,Crystal,Saaz (CH), Saaz (US)", + "oil_content": { + "total_oil_ml_per_100g": 0.6, + "notes": "Sonnet Golding is Virgil Gamache Farms origination of the Saaz and English Kent Golding hops.\n\nSonnet is an aroma hop that is typically used in only late boil additions, including dry hopping.\n\nSonnet has a beautiful honeysuckle floral note with a sweet lemon citrus undertone. Use it in classic English styles, and of course cask conditioned ales.\n\nSonnet hops are typically used in the following styles: Lager, Belgian Ale and English Ale." + } + }, + { + "name": "Sorachi Ace", + "origin": "Japan (JP)", + "alpha_acid": { + "unit": "%", + "value": 13.5 + }, + "beta_acid": { + "unit": "%", + "value": 7 + }, + "type": "aroma/bittering", + "substitutes": "Southern Cross", + "oil_content": { + "total_oil_ml_per_100g": 2, + "humulene": { + "unit": "%", + "value": 23 + }, + "caryophyllene": { + "unit": "%", + "value": 9 + }, + "cohumulone": { + "unit": "%", + "value": 25.5 + }, + "myrcene": { + "unit": "%", + "value": 50 + }, + "farnesene": { + "unit": "%", + "value": 3.5 + }, + "notes": "Sorachi Ace is a cross between Brewer’s Gold, Saaz and Beikei No. 2 male. Developed in Japan in 1984 for Sapporo Breweries, Ltd.\n\nSorachi Ace is a dual-purpose hop that can be used in all hop additions throughout the brewing process.\n\nSorachi Ace hops have aroma descriptors that include lemon, lime and dill. It remains a popular variety among craft brewers for its unique citrus fruit and herbal aromas. \n\nSorachi Ace hops are typically used in the following styles: Belgian Wits, IPA, Pale Ale, Belgian Ale and Saison." + } + }, + { + "name": "Southern Aroma", + "origin": "South Africa (SA)", + "alpha_acid": { + "unit": "%", + "value": 5.5 + }, + "beta_acid": { + "unit": "%", + "value": 5.7 + }, + "type": "aroma", + "substitutes": "Motueka", + "oil_content": { + "total_oil_ml_per_100g": 0.7, + "humulene": { + "unit": "%", + "value": 22.5 + }, + "caryophyllene": { + "unit": "%", + "value": 14 + }, + "cohumulone": { + "unit": "%", + "value": 22 + }, + "myrcene": { + "unit": "%", + "value": 22.5 + }, + "farnesene": { + "unit": "%", + "value": 0.5 + }, + "notes": " Southern Aroma's pedigree is a diploid seedling originating from Saaz and Hallertauer Mettelfreuh crossing.\n\nSouthern Aroma is an aroma hop that is typically used in only late boil additions, including dry hopping.\n\nThe aroma profile of the Southern Aroma hop includes floral, fields of flowers, woody/spicy, and fruity. It is a hop with classic noble hop character and a fruity South African terroir backdrop." + } + }, + { + "name": "Southern Brewer", + "origin": "South Africa (SA)", + "alpha_acid": { + "unit": "%", + "value": 10 + }, + "beta_acid": { + "unit": "%", + "value": 3.8 + }, + "type": "bittering", + "substitutes": "Southern Promise, Fuggle", + "oil_content": { + "total_oil_ml_per_100g": 1, + "cohumulone": { + "unit": "%", + "value": 39.5 + }, + "notes": "The first successful hop developed from the African Breweries Hops Farms Ltd. in 1972. An open pollinated cross of Fuggle.\n\nSouthern Brewer is a bittering hop that is commonly used only to bitter the beer during brewing, and not for too much flavor and aromas.\n\nIt is considered a bitter hop with no outstanding aroma qualities.\n\nSouthern Brewer hops are typically used in the following styles: Ales and Lagers." + } + }, + { + "name": "Southern Cross", + "origin": "New Zealand (NZ)", + "alpha_acid": { + "unit": "%", + "value": 12.5 + }, + "beta_acid": { + "unit": "%", + "value": 6 + }, + "type": "aroma/bittering", + "substitutes": "Sorachi Ace", + "oil_content": { + "total_oil_ml_per_100g": 1.5, + "humulene": { + "unit": "%", + "value": 20.5 + }, + "caryophyllene": { + "unit": "%", + "value": 6.5 + }, + "cohumulone": { + "unit": "%", + "value": 26.5 + }, + "myrcene": { + "unit": "%", + "value": 32 + }, + "farnesene": { + "unit": "%", + "value": 7.5 + }, + "notes": "Southern Cross is a cross between NZ Smooth Cone and the result of a Californian and English Fuggle. It was released in 1994.\n\nSouthern Cross is a dual-purpose hop that can be used in all hop additions throughout the brewing process.\n\nSouthern Cross hops have aroma descriptors that include citrus and tropical fruit with hints of lemon zest, lime, pine and spice. It has excellent essential oils and low co-humulone delivering a delicate balance of citrus and spice when added at the end of boil.\n\nSouthern Cross hops are typically used in the following styles: Pale Ale, IPA and Lager." + } + }, + { + "name": "Southern Dawn", + "origin": "South Africa (SA)", + "alpha_acid": { + "unit": "%", + "value": 12.4 + }, + "beta_acid": { + "unit": "%", + "value": 5.1 + }, + "type": "aroma/bittering", + "oil_content": { + "total_oil_ml_per_100g": 0.6, + "humulene": { + "unit": "%", + "value": 21 + }, + "caryophyllene": { + "unit": "%", + "value": 9.5 + }, + "cohumulone": { + "unit": "%", + "value": 32 + }, + "myrcene": { + "unit": "%", + "value": 33.5 + }, + "farnesene": { + "unit": "%", + "value": 7 + }, + "notes": "Southern Dawn is a Southern Brewer crossed with OJA1/112.\n\nSouthern Dawn is a dual-purpose hop that can be used in all hop additions throughout the brewing process.\n\nSouthern Dawn is a great neutral bittering addition for hoppy styles like IPAs or Pale Ales. \n\nSouthern Dawn hops are typically used in the following styles: IPA, Pale Ale, Lagers, Wheat Beers and Fruit Beers." + } + }, + { + "name": "Southern Passion", + "origin": "South Africa (SA)", + "alpha_acid": { + "unit": "%", + "value": 12.6 + }, + "beta_acid": { + "unit": "%", + "value": 6.5 + }, + "type": "aroma", + "oil_content": { + "total_oil_ml_per_100g": 1, + "humulene": { + "unit": "%", + "value": 25 + }, + "caryophyllene": { + "unit": "%", + "value": 10.5 + }, + "cohumulone": { + "unit": "%", + "value": 21 + }, + "myrcene": { + "unit": "%", + "value": 37.5 + }, + "farnesene": { + "unit": "%", + "value": 2 + }, + "notes": "Southern Passion is a South African bred aroma hop whose pedigree is a diploid seedling originating from Czech Saaz and German Hallertauer crossing.\n\nSouthern Passion is an aroma hop that is typically used in only late boil additions, including dry hopping.\n\nThe aroma profile of the Southern Passion hop includes passion fruit, guava, red berries, floral, coconut, melon, calendula, and grapefruit.\n\nSouthern Passion hops are typically used in the following styles: IPA, Session IPA, Pale Ales, Saison and Belgian Ale." + } + }, + { + "name": "Southern Promise", + "origin": "South Africa (SA)", + "alpha_acid": { + "unit": "%", + "value": 12 + }, + "beta_acid": { + "unit": "%", + "value": 4.7 + }, + "type": "aroma/bittering", + "substitutes": "Southern Brewer", + "oil_content": { + "total_oil_ml_per_100g": 0.9, + "humulene": { + "unit": "%", + "value": 25 + }, + "caryophyllene": { + "unit": "%", + "value": 9 + }, + "cohumulone": { + "unit": "%", + "value": 21 + }, + "myrcene": { + "unit": "%", + "value": 23 + }, + "farnesene": { + "unit": "%", + "value": 0.5 + }, + "notes": "Southern Promise diploid seedling from Southern Brewer and wild Slovenian male hop. It was released in 1992.\n\nSouthern Promise is a dual-purpose hop that can be used in all hop additions throughout the brewing process.\n\nSouthern Promise is a dual-purpose hop with smooth, clean bitterness and a woody, earthy fragrance.\n\nSouthern Promise hops are typically used in the following styles: Lager, Pale Ale, Pilsner, Hefeweizen, Wheat Beers and IPA." + } + }, + { + "name": "Southern Star", + "origin": "South Africa (SA)", + "alpha_acid": { + "unit": "%", + "value": 15.3 + }, + "beta_acid": { + "unit": "%", + "value": 5.8 + }, + "type": "aroma/bittering", + "substitutes": "Mosaic, Ekuanot, El Dorado, Mandarina Bavaria, Southern Cross, Warrior", + "oil_content": { + "total_oil_ml_per_100g": 1.6, + "humulene": { + "unit": "%", + "value": 25 + }, + "caryophyllene": { + "unit": "%", + "value": 12 + }, + "cohumulone": { + "unit": "%", + "value": 28 + }, + "myrcene": { + "unit": "%", + "value": 35 + }, + "farnesene": { + "unit": "%", + "value": 10 + }, + "notes": "Southern Star is a diploid seedling selected from a cross of the mother Outeniqua and father OF2/93.\n\nSouthern Star is a dual-purpose hop that can be used in all hop additions throughout the brewing process.\n\nThis hop offers clean, crisp and efficient bittering with slight berry, floral and citrus notes. Detailed aroma descriptors include pineapple, blueberries, tangerine, tropical fruit, passion fruit, quince, pear, cassis, rose petals, orange and coffee.\n\nSouthern Star hops are typically used in the following styles: Amber Ale, Pale Ale, Cream Ale, Brown Ale, German Ales, IPA, Pale Lager, Fruit Beer, Stout and Porter." + } + }, + { + "name": "Southern Sublime", + "origin": "South Africa (SA)", + "alpha_acid": { + "unit": "%", + "value": 12.1 + }, + "beta_acid": { + "unit": "%", + "value": 4.9 + }, + "type": "aroma", + "oil_content": { + "humulene": { + "unit": "%", + "value": 3 + }, + "caryophyllene": { + "unit": "%", + "value": 6 + }, + "cohumulone": { + "unit": "%", + "value": 26 + }, + "myrcene": { + "unit": "%", + "value": 50 + }, + "farnesene": { + "unit": "%", + "value": 0.5 + }, + "notes": "This is listed as a blend in some places, but BeerMaverick has not been able to confirm this.\n\nSouthern Sublime is an aroma hop that is typically used in only late boil additions, including dry hopping.\n\nThe aroma profile of Southern Sublime (N1/69) is Kool-Aid, Juicy Fruit, citrus, mango, plums, dank, and pungent. Works well with intensely hop-forward beers like modern IPAs. It also has classic noble hop character with a fruity terroir backdrop." + } + }, + { + "name": "Southern Tropic", + "origin": "South Africa (SA)", + "alpha_acid": { + "unit": "%", + "value": 15.4 + }, + "beta_acid": { + "unit": "%", + "value": 5.8 + }, + "type": "bittering", + "oil_content": { + "total_oil_ml_per_100g": 1.3, + "humulene": { + "unit": "%", + "value": 27 + }, + "caryophyllene": { + "unit": "%", + "value": 10 + }, + "cohumulone": { + "unit": "%", + "value": 28 + }, + "myrcene": { + "unit": "%", + "value": 32.5 + }, + "farnesene": { + "unit": "%", + "value": 9.5 + }, + "notes": "This is a blend of 80% Southern Aroma and 20% Southern Sublime.\n\nSouthern Tropic is a bittering hop that is commonly used only to bitter the beer during brewing, and not for too much flavor and aromas.\n\nSouthern Tropic is very fruit forward with sweet fruits of mango, plums, and grapefruit. Some brewers have described an aroma similar to Kool-Aid or Juicy Fruit. This hop works well with all hop-forward beers where tropical fruit characteristics are desired." + } + }, + { + "name": "Sovereign", + "origin": "United Kingdom (UK)", + "alpha_acid": { + "unit": "%", + "value": 5.5 + }, + "beta_acid": { + "unit": "%", + "value": 2.6 + }, + "type": "aroma", + "substitutes": "Fuggle", + "oil_content": { + "total_oil_ml_per_100g": 0.8, + "humulene": { + "unit": "%", + "value": 23.5 + }, + "caryophyllene": { + "unit": "%", + "value": 8 + }, + "cohumulone": { + "unit": "%", + "value": 28 + }, + "myrcene": { + "unit": "%", + "value": 25.5 + }, + "farnesene": { + "unit": "%", + "value": 3.5 + }, + "notes": "Sovereign is a dwarf variety developed in 1995 at Wye College by Peter Darby with open pollination. It was released in 2004. It is a granddaughter of Pioneer. \n\nSovereign is an aroma hop that is typically used in only late boil additions, including dry hopping.\n\nSovereign hops have aroma descriptors that include pleasant but intense fruity flavors with mild floral, grassy, herbal, pear and mint characteristics. It is often used in conjunction with Goldings in English-style beers.\n\nSovereign hops are typically used in the following styles: Pale Ale, Lager and ESB." + } + }, + { + "name": "Spalt", + "origin": "Germany (GER)", + "alpha_acid": { + "unit": "%", + "value": 4.1 + }, + "beta_acid": { + "unit": "%", + "value": 4 + }, + "type": "aroma", + "substitutes": "Saaz (CZ), Tettnang, Ultra, Tettnanger, Santiam, Liberty, Hallertau ", + "oil_content": { + "total_oil_ml_per_100g": 0.7, + "humulene": { + "unit": "%", + "value": 25 + }, + "caryophyllene": { + "unit": "%", + "value": 10.5 + }, + "cohumulone": { + "unit": "%", + "value": 25.5 + }, + "myrcene": { + "unit": "%", + "value": 27.5 + }, + "farnesene": { + "unit": "%", + "value": 15 + }, + "notes": "One of the world oldest hop varieties, Spalt hops date back as far as the 8th century.\n\nSpalt is an aroma hop that is typically used in only late boil additions, including dry hopping.\n\nSpalt - or Spalter - hops have aroma descriptors that include noble characteristics, earthy, spicy herbal and floral.\n\nSpalt hops are typically used in the following styles: Bock, Altbier, Lager, Pilsner and Helles." + } + }, + { + "name": "Spalter Select", + "origin": "Germany (GER)", + "alpha_acid": { + "unit": "%", + "value": 4.8 + }, + "beta_acid": { + "unit": "%", + "value": 3.8 + }, + "type": "aroma", + "substitutes": "Tettnanger, Saaz (CZ), Spalt, Perle (GR), Hallertau Tradition", + "oil_content": { + "total_oil_ml_per_100g": 0.7, + "humulene": { + "unit": "%", + "value": 16 + }, + "caryophyllene": { + "unit": "%", + "value": 7 + }, + "cohumulone": { + "unit": "%", + "value": 24 + }, + "myrcene": { + "unit": "%", + "value": 30 + }, + "farnesene": { + "unit": "%", + "value": 18.5 + }, + "notes": "Spalter Select is a cross from 76/18/80 and 71/16/7, released in 1993 by the Hop Research Center in Hüll, Germany. It was bred to be like the Spalt, Tettnang, and Saaz groups.\n\nSpalter Select is an aroma hop that is typically used in only late boil additions, including dry hopping.\n\nSometimes referred to as just \"Select\", Spalter Select hops have aroma descriptors that include spicy and grass.\n\nSpalter Select hops are typically used in the following styles: Kolsch, Belgian Ale, French Ale and Lager." + } + }, + { + "name": "Sterling", + "origin": "United States of America (USA)", + "alpha_acid": { + "unit": "%", + "value": 7 + }, + "beta_acid": { + "unit": "%", + "value": 5 + }, + "type": "aroma", + "substitutes": "Saaz (US), Mount Hood", + "oil_content": { + "total_oil_ml_per_100g": 1.5, + "humulene": { + "unit": "%", + "value": 17 + }, + "caryophyllene": { + "unit": "%", + "value": 6.5 + }, + "cohumulone": { + "unit": "%", + "value": 25 + }, + "myrcene": { + "unit": "%", + "value": 40 + }, + "farnesene": { + "unit": "%", + "value": 17 + }, + "notes": "Sterling's pedigree includes Saaz, Cascade, Brewers Gold, Early Green, and other European varieties. It was bred in 1990 and released in 1998 by the USDA.\n\nSterling is an aroma hop that is typically used in only late boil additions, including dry hopping.\n\nSterling hops have aroma descriptors that include noble and spicy.\n\nSterling hops are typically used in the following styles: Ale, Pilsner, Lager and Wheat." + } + }, + { + "name": "Sticklebract", + "origin": "New Zealand (NZ)", + "alpha_acid": { + "unit": "%", + "value": 13.5 + }, + "beta_acid": { + "unit": "%", + "value": 7.3 + }, + "type": "aroma/bittering", + "substitutes": "Northern Brewer (GR), Hersbrucker, Hallertau, Sorachi Ace, Simcoe", + "oil_content": { + "total_oil_ml_per_100g": 1.3, + "humulene": { + "unit": "%", + "value": 16.5 + }, + "caryophyllene": { + "unit": "%", + "value": 8 + }, + "cohumulone": { + "unit": "%", + "value": 40 + }, + "myrcene": { + "unit": "%", + "value": 39 + }, + "farnesene": { + "unit": "%", + "value": 5.5 + }, + "notes": "Sticklebract is a triploid variety and a result of an open pollinated NZ First Choice. It was developed by New Zealand Horticultural Research Center at Riwaka and released in 1972.\n\nSticklebract is a dual-purpose hop that can be used in all hop additions throughout the brewing process.\n\nSticklebract was originally released as a high alpha bittering hop, but has become a dual-purpose variety characterized by citrus and pine flavors.\n\nSticklebract hops are typically used in the following styles: Pale Ale, ESB, Stout, Porter, Lager, Pilsner and IPA." + } + }, + { + "name": "Strata", + "origin": "United States of America (USA)", + "alpha_acid": { + "unit": "%", + "value": 11.8 + }, + "beta_acid": { + "unit": "%", + "value": 6 + }, + "type": "aroma/bittering", + "substitutes": "Galaxy, Mosaic", + "oil_content": { + "total_oil_ml_per_100g": 2.9, + "humulene": { + "unit": "%", + "value": 26 + }, + "caryophyllene": { + "unit": "%", + "value": 9 + }, + "cohumulone": { + "unit": "%", + "value": 21 + }, + "myrcene": { + "unit": "%", + "value": 58.5 + }, + "farnesene": { + "unit": "%", + "value": 0.5 + }, + "notes": "The Strata hop is the result of an open pollinated Perle in Corvallis, Oregon in 2009. While it was born in 2009, it wasn't officially released until 2018. Strata was Indie Hops’ first hop variety to be released out of their breeding program in cooperation with Oregon State University.\n\nStrata is a dual-purpose hop that can be used in all hop additions throughout the brewing process.\n\nThe Strata hop has many layers of different fruit flavor, dried and fresh, anchored with a dried chili-cannabis-funk. Late hot side additions using Strata bring out layers of rounded-tropical plus bright-fresh fruit flavors; dry hopping yields more grapefruit and cannabis. Other descriptors include passion fruit, strawberry and dank.\n\nStrata hops are typically used in the following styles: IPA, Pale Ale, Stout, Sours, Saison, Pale Ale and Lager." + } + }, + { + "name": "Strisselspalt", + "origin": "France (FR)", + "alpha_acid": { + "unit": "%", + "value": 2.5 + }, + "beta_acid": { + "unit": "%", + "value": 4.5 + }, + "type": "aroma", + "substitutes": "Crystal, Hersbrucker, Mount Hood,Liberty,Hallertau", + "oil_content": { + "total_oil_ml_per_100g": 0.7, + "humulene": { + "unit": "%", + "value": 17 + }, + "caryophyllene": { + "unit": "%", + "value": 9 + }, + "cohumulone": { + "unit": "%", + "value": 23.5 + }, + "myrcene": { + "unit": "%", + "value": 43.5 + }, + "farnesene": { + "unit": "%", + "value": 0.5 + }, + "notes": "Strisselspalt is the hop variety that is traditionally produced in Alsace, France. It is one of the classical fine aromatic varieties. \n\nIt is also sometimes referred to as Strisselspalter.\n\nStrisselspalt is an aroma hop that is typically used in only late boil additions, including dry hopping.\n\nStrisselspalt has a delicate, pleasant and well-balanced aroma. Due to its delicate aromas, Strisselspalt is ideal for use in late hop additions or in dry hopping. Some commonly used aroma descriptors for the Strisselspalt hop include spicy, citrusy, floral, fruity and herbal.\n\nStrisselspalt hops are typically used in the following styles: Amber Ale, Blonde Ale, Bock, Golden Ale, Pilsner and Saison." + } + }, + { + "name": "Styrian Dragon", + "origin": "Slovenia (SLO)", + "alpha_acid": { + "unit": "%", + "value": 8.5 + }, + "beta_acid": { + "unit": "%", + "value": 8 + }, + "type": "aroma", + "oil_content": { + "total_oil_ml_per_100g": 1.8, + "humulene": { + "unit": "%", + "value": 27.5 + }, + "caryophyllene": { + "unit": "%", + "value": 14 + }, + "cohumulone": { + "unit": "%", + "value": 23.5 + }, + "myrcene": { + "unit": "%", + "value": 60.5 + }, + "farnesene": { + "unit": "%", + "value": 0.5 + }, + "notes": "Styrian Dragon was bred at the Slovenian Institute of Hop Research and Brewing in Žalec from European and American germplasm.\n\nStyrian Dragon is an aroma hop that is typically used in only late boil additions, including dry hopping.\n\nProfile descriptions for the Styrian Dragon include floral citrus, grapefruit, lemon, berries, rose, and tropical fruit. Works well with all hop-forward beers including American, Belgian, and British styles, especially modern IPAs.\n\nStyrian Dragon hops are typically used in the following styles: IPA and Belgian." + } + }, + { + "name": "Styrian Fox", + "origin": "Slovenia (SLO)", + "alpha_acid": { + "unit": "%", + "value": 8.9 + }, + "beta_acid": { + "unit": "%", + "value": 3.1 + }, + "type": "aroma/bittering", + "oil_content": { + "total_oil_ml_per_100g": 1.1, + "humulene": { + "unit": "%", + "value": 13 + }, + "caryophyllene": { + "unit": "%", + "value": 5 + }, + "cohumulone": { + "unit": "%", + "value": 28 + }, + "myrcene": { + "unit": "%", + "value": 55 + }, + "farnesene": { + "unit": "%", + "value": 0.5 + }, + "notes": "Developed by the Slovenian Institute for Hop Research and Brewing. It is a cross of a European and American variety.\n\nStyrian Fox is a dual-purpose hop that can be used in all hop additions throughout the brewing process.\n\nStyrian Fox is one of the latest Styrian hops on the market. When brewed, expect floral and fruity notes. Some brewers even say they get hints of pepper and mild tobacco flavours from this hop unique strain.\n\nStyrian Fox hops are typically used in the following styles: IPA, Pale Ale and Wheat." + } + }, + { + "name": "Styrian Golding", + "origin": "Slovenia (SLO)", + "alpha_acid": { + "unit": "%", + "value": 5 + }, + "beta_acid": { + "unit": "%", + "value": 3 + }, + "type": "aroma", + "percent_lost": { + "unit": "%", + "value": 28 + }, + "substitutes": "Fuggle, Willamette, Bobek", + "oil_content": { + "total_oil_ml_per_100g": 0.8, + "humulene": { + "unit": "%", + "value": 36 + }, + "caryophyllene": { + "unit": "%", + "value": 10 + }, + "cohumulone": { + "unit": "%", + "value": 27.5 + }, + "myrcene": { + "unit": "%", + "value": 30 + }, + "farnesene": { + "unit": "%", + "value": 3.5 + }, + "notes": "Actually not a Golding variety at all, it is the result of a cloned of UK Fuggle. \n\nIt is sometimes referred to as Savinjski Golding or Celeia.\n\nStyrian Golding is an aroma hop that is typically used in only late boil additions, including dry hopping.\n\nStyrian Golding hops have a spice with an earthy/sweet edge. It is a prized aroma hop and exhibits resinous, earthy flavors that are considered slightly more refined than Fuggle.\n\nStyrian Golding hops are typically used in the following styles: English Ale, Oktoberfest, Belgian Ale, Pilsner, ESB, Barley Wine and Lager." + } + }, + { + "name": "Styrian Kolibri", + "origin": "Slovenia (SLO)", + "alpha_acid": { + "unit": "%", + "value": 5 + }, + "beta_acid": { + "unit": "%", + "value": 4.1 + }, + "type": "aroma", + "oil_content": { + "total_oil_ml_per_100g": 1.5, + "humulene": { + "unit": "%", + "value": 18.5 + }, + "caryophyllene": { + "unit": "%", + "value": 6 + }, + "cohumulone": { + "unit": "%", + "value": 23 + }, + "myrcene": { + "unit": "%", + "value": 34.5 + }, + "farnesene": { + "unit": "%", + "value": 26 + }, + "notes": "Developed and released by the Slovenian Institute of Hop Research and Brewing, from European and American germplasm.\n\nStyrian Kolibri is an aroma hop that is typically used in only late boil additions, including dry hopping.\n\nWhen Styrian Kolibri was used by craft brewers, they have noticed very attractive floral notes in a range of beer varieties.\n\nStyrian Kolibri hops are typically used in the following styles: Kolsch and English Ale." + } + }, + { + "name": "Styrian Wolf", + "origin": "Slovenia (SLO)", + "alpha_acid": { + "unit": "%", + "value": 14.3 + }, + "beta_acid": { + "unit": "%", + "value": 4.1 + }, + "type": "aroma/bittering", + "oil_content": { + "total_oil_ml_per_100g": 2.6, + "humulene": { + "unit": "%", + "value": 7 + }, + "caryophyllene": { + "unit": "%", + "value": 2.5 + }, + "cohumulone": { + "unit": "%", + "value": 22.5 + }, + "myrcene": { + "unit": "%", + "value": 65 + }, + "farnesene": { + "unit": "%", + "value": 5.5 + }, + "notes": "Styrian Wolf was developed by the Slovenian Institute for Hop Research and Brewing in Žalec Slovenia.\n\nStyrian Wolf is a dual-purpose hop that can be used in all hop additions throughout the brewing process.\n\nStyrian Wolf hops have intense fruity and floral notes including flavors of sweet tropical fruits and complex aromas of mango, coconut, lemongrass, elderflower and even a touch of violet.\n\nStyrian Wolf hops are typically used in the following styles: IPA, Pale Ale, British Ale and Belgian Ale." + } + }, + { + "name": "Summer", + "origin": "Australia (AUS)", + "alpha_acid": { + "unit": "%", + "value": 6 + }, + "beta_acid": { + "unit": "%", + "value": 5.5 + }, + "type": "aroma", + "substitutes": "Palisade, Saaz (US)", + "oil_content": { + "total_oil_ml_per_100g": 1.7, + "humulene": { + "unit": "%", + "value": 39 + }, + "caryophyllene": { + "unit": "%", + "value": 9.5 + }, + "cohumulone": { + "unit": "%", + "value": 22.5 + }, + "myrcene": { + "unit": "%", + "value": 33.5 + }, + "farnesene": { + "unit": "%", + "value": 0.5 + }, + "notes": "Summer is the result of open pollination of a tetraploid Czech Saaz. It was bred in 1997 at Tasmanian Bushy Park Breeding Garden. \n\n2017 was the last harvest of Summer by HPA, as it was retired.\n\nSummer is an aroma hop that is typically used in only late boil additions, including dry hopping.\n\nSummer hops have delicate notes of grass, stone fruit (peach), passion fruit, and citrus. It showcases distinct apricot and melon characteristics in dry hopping applications. It is not as spicy as its Czech parent.\n\nSummer hops are typically used in the following styles: American Ale, Belgian Ale, IPA and Wheat." + } + }, + { + "name": "Summit", + "origin": "United States of America (USA)", + "alpha_acid": { + "unit": "%", + "value": 16.3 + }, + "beta_acid": { + "unit": "%", + "value": 5.3 + }, + "type": "bittering", + "percent_lost": { + "unit": "%", + "value": 15.00 + }, + "substitutes": "Columbus, Tomahawk, Zeus, CTZ, Warrior, Millennium, Simcoe, Amarillo, Cascade", + "oil_content": { + "total_oil_ml_per_100g": 2.3, + "humulene": { + "unit": "%", + "value": 20 + }, + "caryophyllene": { + "unit": "%", + "value": 14 + }, + "cohumulone": { + "unit": "%", + "value": 29.5 + }, + "myrcene": { + "unit": "%", + "value": 35 + }, + "farnesene": { + "unit": "%", + "value": 0.5 + }, + "notes": "Summit is a semi-dwarf super high alpha hop variety released by the American Dwarf Hop Association in 2003. It is a cross between Lexus and an unspecified male derived from numerous hops including Zeus, Nugget and male USDA varieties.\n\nSummit is a bittering hop that is commonly used only to bitter the beer during brewing, and not for too much flavor and aromas.\n\nSummit hops' aroma descriptors include pepper, incense, anise, orange, pink grapefruit and tangerine. Summit is mainly used as a bittering hop, but does have earthy aromatic characteristics and subtle hints of citrus. Summit hops at times picks up notes of sulfur (like garlic/onion), so be careful when using this hop.\n\n\n\nSummit hops are typically used in the following styles: IPA, Pale Ale, Imperial IPA, Barleywine and Stout." + } + }, + { + "name": "Sun", + "origin": "United States of America (USA)", + "alpha_acid": { + "unit": "%", + "value": 14 + }, + "beta_acid": { + "unit": "%", + "value": 5.8 + }, + "type": "bittering", + "substitutes": "Magnum (GR), Magnum (US), Galena, Zeus", + "oil_content": { + "cohumulone": { + "unit": "%", + "value": 35 + }, + "notes": "Thought to be derived from Brewers Gold and sister to Zeus by Hopsteiner. Appears to have been discontinued.\n\nSun is a bittering hop that is commonly used only to bitter the beer during brewing, and not for too much flavor and aromas.\n\nSun hops have herbaceous aroma and flavor.\n\nSun hops are typically used in the following styles: Barleywine and Imperial Stout." + } + }, + { + "name": "Super Galena", + "origin": "United States of America (USA)", + "alpha_acid": { + "unit": "%", + "value": 14.5 + }, + "beta_acid": { + "unit": "%", + "value": 9 + }, + "type": "bittering", + "substitutes": "Galena, Nugget, Cluster, Chinook", + "oil_content": { + "total_oil_ml_per_100g": 1.7, + "cohumulone": { + "unit": "%", + "value": 37.5 + }, + "myrcene": { + "unit": "%", + "value": 52.5 + }, + "notes": "Super Galena is a cross between 9801 and a USDA 19058m. It was released in 2006.\n\nSuper Galena is a bittering hop that is commonly used only to bitter the beer during brewing, and not for too much flavor and aromas.\n\nSuper Galena hops have aroma descriptors that include sweet fruits, pear, pineapple, blackcurrant, grapefruit, lime, gooseberry and spicy wood. Super Galena is comparable to Galena in its aroma and bitterness profile, but offers a substantially higher yield and complete resistance to all current hop powdery mildew strains found in the U.S.\n\nSuper Galena hops are typically used in the following styles: American Ale, Stout and Lager." + } + }, + { + "name": "Super Pride", + "origin": "Australia (AUS)", + "alpha_acid": { + "unit": "%", + "value": 14.4 + }, + "beta_acid": { + "unit": "%", + "value": 6.3 + }, + "type": "aroma/bittering", + "substitutes": "Pride of Ringwood", + "oil_content": { + "total_oil_ml_per_100g": 3.5, + "humulene": { + "unit": "%", + "value": 1.5 + }, + "caryophyllene": { + "unit": "%", + "value": 7 + }, + "cohumulone": { + "unit": "%", + "value": 37.5 + }, + "myrcene": { + "unit": "%", + "value": 38 + }, + "farnesene": { + "unit": "%", + "value": 0.5 + }, + "notes": "Super Pride is the daughter of Pride of Ringwood.\n\nSuper Pride is a dual-purpose hop that can be used in all hop additions throughout the brewing process.\n\nSuper Pride hops have aroma descriptors that include mild and pleasant subtle resin and fruit tones.\n\nSuper Pride hops are typically used in the following styles: Bock, IPA, Lager, Pale Ale and Imperial Pale Ale." + } + }, + { + "name": "Sussex", + "origin": "United Kingdom (UK)", + "alpha_acid": { + "unit": "%", + "value": 5.1 + }, + "beta_acid": { + "unit": "%", + "value": 2.8 + }, + "type": "aroma", + "substitutes": "Progress, Whitbread Golding Variety, Fuggle", + "oil_content": { + "total_oil_ml_per_100g": 0.5, + "humulene": { + "unit": "%", + "value": 23 + }, + "cohumulone": { + "unit": "%", + "value": 30.5 + }, + "myrcene": { + "unit": "%", + "value": 42 + }, + "farnesene": { + "unit": "%", + "value": 0.5 + }, + "notes": "Sussex is a dwarf variety discovered in Northiam, East Sussex in 2005.\n\nSussex is an aroma hop that is typically used in only late boil additions, including dry hopping.\n\nSussex hops have aroma descriptors that include earthy, grass, mint, citrus and vanilla.\n\nSussex hops are typically used in the following styles: English Ale, Pale Ale and Belgian Ale." + } + }, + { + "name": "Sybilla", + "origin": "Poland (POL)", + "alpha_acid": { + "unit": "%", + "value": 7 + }, + "beta_acid": { + "unit": "%", + "value": 7.5 + }, + "type": "aroma", + "substitutes": "Perle (US), Perle (GR), Northern Brewer (US), Northern Brewer (GR), Magnum (GR), Magnum (US), Nugget, Bobek, Lubelski", + "oil_content": { + "total_oil_ml_per_100g": 1.7, + "humulene": { + "unit": "%", + "value": 42.5 + }, + "cohumulone": { + "unit": "%", + "value": 28.5 + }, + "myrcene": { + "unit": "%", + "value": 39 + }, + "farnesene": { + "unit": "%", + "value": 7.5 + }, + "notes": "Sybilla is from a Lublin mother and wild Yugoslavian father. Released in 1996.\n\nSybilla is an aroma hop that is typically used in only late boil additions, including dry hopping.\n\nSybilla hops include floral, citrus, chocolate, orange, gingerbread and tobacco aromas.\n\nSybilla hops are typically used in the following styles: Ale, Lager and Stout." + } + }, + { + "name": "Sylva", + "origin": "Australia (AUS)", + "alpha_acid": { + "unit": "%", + "value": 5.7 + }, + "beta_acid": { + "unit": "%", + "value": 5 + }, + "type": "aroma", + "substitutes": "Hallertau Mittelfruh, Helga, Saaz (US), Northern Brewer (US)", + "oil_content": { + "total_oil_ml_per_100g": 1.2, + "humulene": { + "unit": "%", + "value": 22.5 + }, + "caryophyllene": { + "unit": "%", + "value": 6.5 + }, + "cohumulone": { + "unit": "%", + "value": 24 + }, + "myrcene": { + "unit": "%", + "value": 31 + }, + "farnesene": { + "unit": "%", + "value": 25 + }, + "notes": "The Sylva hop is a child of Saaz and was released in 1997. Also known as Southern Saaz.\n\nSylva is an aroma hop that is typically used in only late boil additions, including dry hopping.\n\nSylva hops have flavors of the forest and fresh-cut timber, subtle and hoppy bohemian-style aroma.\n\nSylva hops are typically used in the following styles: Pilsner, Lager, California Common and Pale Ale." + } + }, + { + "name": "Tahoma", + "origin": "United States of America (USA)", + "alpha_acid": { + "unit": "%", + "value": 7.6 + }, + "beta_acid": { + "unit": "%", + "value": 9 + }, + "type": "aroma", + "substitutes": "Glacier", + "oil_content": { + "total_oil_ml_per_100g": 1.5, + "humulene": { + "unit": "%", + "value": 10 + }, + "caryophyllene": { + "unit": "%", + "value": 3 + }, + "cohumulone": { + "unit": "%", + "value": 16 + }, + "myrcene": { + "unit": "%", + "value": 69.5 + }, + "farnesene": { + "unit": "%", + "value": 0.5 + }, + "notes": "Tahoma was released in 2013 by the USDA and Washington State University as a daughter of Glacier.\n\nTahoma is an aroma hop that is typically used in only late boil additions, including dry hopping.\n\nSubtle flavors and aromas of the Tahoma hop include lemon citrus, orange, wood and spice.\n\nTahoma hops are typically used in the following styles: Blonde Ale, Wheat and Lager." + } + }, + { + "name": "Taiheke", + "origin": "New Zealand (NZ)", + "alpha_acid": { + "unit": "%", + "value": 7 + }, + "beta_acid": { + "unit": "%", + "value": 5.3 + }, + "type": "aroma/bittering", + "oil_content": { + "total_oil_ml_per_100g": 1.3, + "humulene": { + "unit": "%", + "value": 15 + }, + "caryophyllene": { + "unit": "%", + "value": 7.5 + }, + "cohumulone": { + "unit": "%", + "value": 36.5 + }, + "myrcene": { + "unit": "%", + "value": 55 + }, + "farnesene": { + "unit": "%", + "value": 2.5 + }, + "notes": "First released in 1972, Taiheke is bred from crossing an English Fuggle and a male variety thought to be a crossing of Fuggle with the Russian variety of Serebrianka.\n\nTaiheke is a dual-purpose hop that can be used in all hop additions throughout the brewing process.\n\nRemarkable levels of citrus notes that lean towards tropical fruit characteristics, such as grapefruit, lemon and lime. It is characterized by a floral, citrus profile, with a hint of spice.\n\nTaiheke hops are typically used in the following styles: Ales, Pale Ales, IPA and New England IPA." + } + }, + { + "name": "Talisman", + "origin": "United States of America (USA)", + "alpha_acid": { + "unit": "%", + "value": 6.9 + }, + "beta_acid": { + "unit": "%", + "value": 3.2 + }, + "type": "aroma/bittering", + "oil_content": { + "total_oil_ml_per_100g": 0.7, + "cohumulone": { + "unit": "%", + "value": 53 + }, + "notes": "Talisman is decended from Cluster.\n\nTalisman is a dual-purpose hop that can be used in all hop additions throughout the brewing process.\n\nTalisman has been discontinued. " + } + }, + { + "name": "Talus", + "origin": "United States of America (USA)", + "alpha_acid": { + "unit": "%", + "value": 8.8 + }, + "beta_acid": { + "unit": "%", + "value": 9.3 + }, + "type": "aroma", + "substitutes": "Sabro", + "oil_content": { + "total_oil_ml_per_100g": 1.9, + "humulene": { + "unit": "%", + "value": 18.5 + }, + "caryophyllene": { + "unit": "%", + "value": 11 + }, + "cohumulone": { + "unit": "%", + "value": 36.5 + }, + "myrcene": { + "unit": "%", + "value": 45 + }, + "farnesene": { + "unit": "%", + "value": 0.5 + }, + "notes": "Talus is the daughter of Sabro (HBC 438) and was open pollinated.\n\nTalus is an aroma hop that is typically used in only late boil additions, including dry hopping.\n\nPreviously called HBC 692, the newly named Talus is an aroma hop for whirlpool and dry hopping additions. It delivers a high intensity hop aroma well suited for IPAs and other hop-forward beers. Talus hops exhibit grapefruit, floral, stone fruit, potpourri, woody, cream, pine, and resinous notes.\n\nTalus hops are typically used in the following styles: Wheat Ale, Golden Ale, American style lagers, Pale Ales, India Pale Lager, India Pale Ale, Session IPA, New England IPA, Hazy IPA and Imperial IPA." + } + }, + { + "name": "Tardif de Bourgogne", + "origin": "France (FR)", + "alpha_acid": { + "unit": "%", + "value": 3.8 + }, + "beta_acid": { + "unit": "%", + "value": 4.5 + }, + "type": "aroma", + "substitutes": "Strisselspalt", + "oil_content": { + "total_oil_ml_per_100g": 0.7, + "cohumulone": { + "unit": "%", + "value": 20 + }, + "notes": "Tardif de Bourgogne is a noble French varietal.\n\nTardif de Bourgogne is an aroma hop that is typically used in only late boil additions, including dry hopping.\n\nHaving top notes of pine, frankincense and rose petals. It is a great alternative for those whose palates are dank and bleary, from the current onslaught of the sweet and heavy. Tardif de Bourgogne is an old school French noble varietal that was commercially successful in lager beers prior to the introduction of the popular French Strisselspalt. It’s name loosely translates to “late harvest of burgundy.”\n\nTardif de Bourgogne hops are typically used in the following styles: Ale and Lager." + } + }, + { + "name": "Target", + "origin": "United Kingdom (UK)", + "alpha_acid": { + "unit": "%", + "value": 11 + }, + "beta_acid": { + "unit": "%", + "value": 5 + }, + "type": "bittering", + "substitutes": "Fuggle, Willamette", + "oil_content": { + "total_oil_ml_per_100g": 1.2, + "humulene": { + "unit": "%", + "value": 20 + }, + "caryophyllene": { + "unit": "%", + "value": 9 + }, + "cohumulone": { + "unit": "%", + "value": 37.5 + }, + "myrcene": { + "unit": "%", + "value": 50 + }, + "farnesene": { + "unit": "%", + "value": 0.5 + }, + "notes": "Target was released by Wye College in 1992. It is a cousin of Challenger and descendant of Northern Brewer and Eastwell Goldings.\n\nTarget is a bittering hop that is commonly used only to bitter the beer during brewing, and not for too much flavor and aromas.\n\nSpecific aroma descriptors of the Target hop include fresh green sage, spicy and peppery, and hints of citrus marmalade. Whirlpool or dry hop additions play up the spice character. Target offers crisp bittering and moderate alpha acids.\n\nTarget hops are typically used in the following styles: British Ale, British Lager and Pale Ale." + } + }, + { + "name": "Hallertau Taurus", + "origin": "United Kingdom (UK)", + "alpha_acid": { + "unit": "%", + "value": 15 + }, + "beta_acid": { + "unit": "%", + "value": 5 + }, + "type": "aroma/bittering", + "percent_lost": { + "unit": "%", + "value": 35 + }, + "substitutes": "Magnum (GR),Magnum (US),Citra,Hallertau Tradition,Merkur,Herkules", + "oil_content": { + "total_oil_ml_per_100g": 1.2, + "humulene": { + "unit": "%", + "value": 30.5 + }, + "caryophyllene": { + "unit": "%", + "value": 8 + }, + "cohumulone": { + "unit": "%", + "value": 22.5 + }, + "myrcene": { + "unit": "%", + "value": 30 + }, + "farnesene": { + "unit": "%", + "value": 0.5 + }, + "notes": "Hallertau Taurus was released in 1995 from Hull breeding material. It was released in 1995.\n\nHallertau Taurus is a dual-purpose hop that can be used in all hop additions throughout the brewing process.\n\nHallertau Taurus is a hop with earthy aromas and hints of chocolate, banana, spice, pepper, curry. This hop has the highest xanthohumol content of any hop, which is a potent antioxidant.\n\nHallertau Taurus hops are typically used in the following styles: German Ale, Schwarzbier and Oktoberfest." + } + }, + { + "name": "Tettnanger", + "origin": "Germany (GER)", + "alpha_acid": { + "unit": "%", + "value": 4.2 + }, + "beta_acid": { + "unit": "%", + "value": 4.1 + }, + "type": "aroma/bittering", + "substitutes": "Tettnang (US), Spalter Select, Spalt, Saaz (GR), Lubelski", + "oil_content": { + "total_oil_ml_per_100g": 0.8, + "humulene": { + "unit": "%", + "value": 20.5 + }, + "caryophyllene": { + "unit": "%", + "value": 6.5 + }, + "cohumulone": { + "unit": "%", + "value": 25 + }, + "myrcene": { + "unit": "%", + "value": 40.5 + }, + "farnesene": { + "unit": "%", + "value": 11.5 + }, + "notes": "Tettnanger is a landrace variety bred in Germany. It is genetically similar to Saaz.\n\nTettnanger is a dual-purpose hop that can be used in all hop additions throughout the brewing process.\n\nTettnanger has notably more farnesene oil content giving it a soft spiciness and a subtle, balanced, floral and herbal aroma. It is great as a dual-use hop, and considered by many as being particularly well suited to European lagers and pilsners. Often used in Hefeweizen beers.\n\nTettnanger hops are typically used in the following styles: Wheat Beer, Bavarian Hefeweizen, Bitter, California Blonde Ale, Red Ale, Pilsner, Lager, American Amber Ale, Winter Ale, Pale Ale, Cream Ale and American." + } + }, + { + "name": "Tettnanger", + "origin": "Germany (GER)", + "alpha_acid": { + "unit": "%", + "value": 4.2 + }, + "beta_acid": { + "unit": "%", + "value": 4.1 + }, + "type": "aroma/bittering", + "substitutes": "Tettnang (US), Spalter Select, Spalt, Saaz (GR), Lubelski", + "oil_content": { + "total_oil_ml_per_100g": 0.8, + "humulene": { + "unit": "%", + "value": 20.5 + }, + "caryophyllene": { + "unit": "%", + "value": 6.5 + }, + "cohumulone": { + "unit": "%", + "value": 25 + }, + "myrcene": { + "unit": "%", + "value": 40.5 + }, + "farnesene": { + "unit": "%", + "value": 11.5 + }, + "notes": "Tettnanger is a landrace variety bred in Germany. It is genetically similar to Saaz.\n\nTettnanger is a dual-purpose hop that can be used in all hop additions throughout the brewing process.\n\nTettnanger has notably more farnesene oil content giving it a soft spiciness and a subtle, balanced, floral and herbal aroma. It is great as a dual-use hop, and considered by many as being particularly well suited to European lagers and pilsners. Often used in Hefeweizen beers.\n\nTettnanger hops are typically used in the following styles: Wheat Beer, Bavarian Hefeweizen, Bitter, California Blonde Ale, Red Ale, Pilsner, Lager, American Amber Ale, Winter Ale, Pale Ale, Cream Ale and American." + } + }, + { + "name": "Tettnang (US)", + "origin": "United States of America (USA)", + "alpha_acid": { + "unit": "%", + "value": 4 + }, + "beta_acid": { + "unit": "%", + "value": 4 + }, + "type": "aroma", + "substitutes": "Tettnanger, Fuggle, Santiam, Spalter Select, Spalt", + "oil_content": { + "total_oil_ml_per_100g": 0.7, + "humulene": { + "unit": "%", + "value": 20.5 + }, + "caryophyllene": { + "unit": "%", + "value": 6.5 + }, + "cohumulone": { + "unit": "%", + "value": 24 + }, + "myrcene": { + "unit": "%", + "value": 37.5 + }, + "farnesene": { + "unit": "%", + "value": 6.5 + }, + "notes": "Tettnanger is an cultivar of Fuggle most likely. Recent tests have shown it to be genetically distinct from the original land race, Tettnang Tettnanger. \n\nTettnang (US) is an aroma hop that is typically used in only late boil additions, including dry hopping.\n\nThe American Tettnanger has noble characteristics.\n\nTettnang (US) hops are typically used in the following styles: Wheat, Lager and Pilsner." + } + }, + { + "name": "Tillicum", + "origin": "United States of America (USA)", + "alpha_acid": { + "unit": "%", + "value": 14.5 + }, + "beta_acid": { + "unit": "%", + "value": 10.5 + }, + "type": "bittering", + "substitutes": "Galena,Chelan", + "oil_content": { + "total_oil_ml_per_100g": 1.5, + "humulene": { + "unit": "%", + "value": 14 + }, + "caryophyllene": { + "unit": "%", + "value": 7.5 + }, + "cohumulone": { + "unit": "%", + "value": 35 + }, + "myrcene": { + "unit": "%", + "value": 40 + }, + "farnesene": { + "unit": "%", + "value": 0.5 + }, + "notes": "Tillicum is the daughter of Galena (USDA 21182) x and Chelan USDA 21055 – USDA 63015M. The seedling selection was from a cross made in 1986, and it was selected for production in 1988. Released in 1995.\n\nTillicum is a bittering hop that is commonly used only to bitter the beer during brewing, and not for too much flavor and aromas.\n\nTillicum is a high alpha variety with a very high content of beta acids. The variety was developed through the John I. Haas, Inc. breeding program and released in 1995. It is a daughter of Galena and a full sister to Chelan and therefore has analytical data similar to both varieties." + } + }, + { + "name": "Tomahawk", + "origin": "United States of America (USA)", + "alpha_acid": { + "unit": "%", + "value": 16.3 + }, + "beta_acid": { + "unit": "%", + "value": 5.3 + }, + "type": "aroma/bittering", + "substitutes": "Columbus, CTZ, Zeus, Centennial, Chinook, Galena, Nugget, Millennium", + "oil_content": { + "total_oil_ml_per_100g": 3.5, + "humulene": { + "unit": "%", + "value": 11.5 + }, + "caryophyllene": { + "unit": "%", + "value": 8 + }, + "cohumulone": { + "unit": "%", + "value": 31.5 + }, + "myrcene": { + "unit": "%", + "value": 50 + }, + "farnesene": { + "unit": "%", + "value": 0.5 + }, + "notes": "Tomahawk is a bittering hop of recent origin. Tomahawk is often referred to as CTZ, a trio of similar hops including Columbus and Zeus. The exact lineage of Tomahawk is unknown, however it is widely assumed that Brewer’s Gold and several undisclosed American varieties played significant parenting roles. It was developed in the 1980s by Charles Zimmerman who had worked for the U.S. Department of Agriculture until 1979 and who subsequently held positions with various private hop-processing and trading companies.\n\nTomahawk is a dual-purpose hop that can be used in all hop additions throughout the brewing process.\n\nTomahawk has aroma descriptors that include black pepper, licorice, curry and subtle citrus.\n\nTomahawk hops are typically used in the following styles: IPA, American Pale Ale, Stout, Barleywine and Lager." + } + }, + { + "name": "Topaz", + "origin": "Australia (AUS)", + "alpha_acid": { + "unit": "%", + "value": 16.9 + }, + "beta_acid": { + "unit": "%", + "value": 6.4 + }, + "type": "aroma/bittering", + "substitutes": "Galaxy, Citra, Cascade, Riwaka, Rakau, Amarillo", + "oil_content": { + "total_oil_ml_per_100g": 1.8, + "humulene": { + "unit": "%", + "value": 12 + }, + "caryophyllene": { + "unit": "%", + "value": 9.5 + }, + "cohumulone": { + "unit": "%", + "value": 50 + }, + "myrcene": { + "unit": "%", + "value": 37 + }, + "farnesene": { + "unit": "%", + "value": 0.5 + }, + "notes": "Topaz was bred from an existing Australian high alpha acid variety crossed with pollen from a Wye college male. Topaz was created by the HPA breeding program in 1985 and commercialized in 1997. It did not find popularity until 2011.\n\nTopaz is a dual-purpose hop that can be used in all hop additions throughout the brewing process.\n\nTopaz hops have light, tropical fruit flavors of lychee, clove-like spice and resinous grassy tones. This is a fantastic hop to use when dry hopping. When used with later additions and in higher gravity brews, specific flavor qualities come out as pleasant, and more pronounced light tropical fruit.\n\nTopaz hops are typically used in the following styles: IPA, American Pale Ale, Bitter and Amber Ale." + } + }, + { + "name": "Toyomidori", + "origin": "Japan (JP)", + "alpha_acid": { + "unit": "%", + "value": 12 + }, + "beta_acid": { + "unit": "%", + "value": 5.5 + }, + "type": "bittering", + "percent_lost": { + "unit": "%", + "value": 37.00 + }, + "oil_content": { + "total_oil_ml_per_100g": 1, + "humulene": { + "unit": "%", + "value": 10.5 + }, + "caryophyllene": { + "unit": "%", + "value": 4.5 + }, + "cohumulone": { + "unit": "%", + "value": 40 + }, + "myrcene": { + "unit": "%", + "value": 59 + }, + "farnesene": { + "unit": "%", + "value": 0.5 + }, + "notes": "Toyomidori is a cross between Northern Brewer (USDA 64107) and an open pollinated Wye male (USDA 64103M) and is also the parent of Azacca. it was produced in Japan for Kirin Brewery Co in 1981 and released in 1990. Also known as Kirin Flower and Feng Lv.\n\nToyomidori is a bittering hop that is commonly used only to bitter the beer during brewing, and not for too much flavor and aromas.\n\nToyomidori has mild fruity flavors and a relatively high alpha percentage, so it is perfect for bittering." + } + }, + { + "name": "Trident", + "origin": "United States of America (USA)", + "alpha_acid": { + "unit": "%", + "value": 12.5 + }, + "beta_acid": { + "unit": "%", + "value": 4.5 + }, + "type": "aroma/bittering", + "oil_content": { + "total_oil_ml_per_100g": 2.3, + "cohumulone": { + "unit": "%", + "value": 25 + }, + "notes": "Trident was released in 2019 with three unique Pacific Northwest-grown hop varieties.\n\nTrident is a dual-purpose hop that can be used in all hop additions throughout the brewing process.\n\nTrident is a specialized blend with a much wider range of aroma and flavor characteristics than any single hop variety could generate on its own. Although, Trident is suitably balanced as is, it could also be added with others to build an even more unique and potent flavor profile.\n\nTrident hops are typically used in the following styles: Hazy IPA, American Pale Ale, IPA and Lager." + } + }, + { + "name": "TriplePearl", + "origin": "United States of America (USA)", + "alpha_acid": { + "unit": "%", + "value": 10.6 + }, + "beta_acid": { + "unit": "%", + "value": 3.8 + }, + "type": "aroma/bittering", + "substitutes": "Perle (US)", + "oil_content": { + "total_oil_ml_per_100g": 1.3, + "humulene": { + "unit": "%", + "value": 9 + }, + "caryophyllene": { + "unit": "%", + "value": 4 + }, + "cohumulone": { + "unit": "%", + "value": 38 + }, + "myrcene": { + "unit": "%", + "value": 47 + }, + "farnesene": { + "unit": "%", + "value": 0.5 + }, + "notes": "TriplePearl is a triploid daughter of Perle that was released by USDA-ARS in late 2013.\n\nTriplePearl is a dual-purpose hop that can be used in all hop additions throughout the brewing process.\n\nTriple Pearl present complex aromas of black pepper, cedar/sandalwood, and floral perfume. \n\nTriplePearl hops are typically used in the following styles: Pilsner, Blonde and Traditional Lager." + } + }, + { + "name": "Triskel", + "origin": "France (FR)", + "alpha_acid": { + "unit": "%", + "value": 8.5 + }, + "beta_acid": { + "unit": "%", + "value": 4.4 + }, + "type": "aroma", + "substitutes": "Strisselspalt, Ahtanum, Centennial, Chinook, Simcoe", + "oil_content": { + "total_oil_ml_per_100g": 1.8, + "humulene": { + "unit": "%", + "value": 12.5 + }, + "cohumulone": { + "unit": "%", + "value": 21.5 + }, + "myrcene": { + "unit": "%", + "value": 60 + }, + "notes": "Triskel is a cross developed in 2006 between the French Strisselspalt variety and the male plant of the English Yeoman variety.\n\nTriskel is an aroma hop that is typically used in only late boil additions, including dry hopping.\n\nTriskel has inherited the aromatic notes of Strisselspalt in a particularly pronounced manner. Its notes are fruity, citrusy and flowery. Its oil content makes for interesting potential in late hopping, and especially in dry hopping. At the same time, its alpha acid content also creates an interesting alternative for first wort hopping.\n\nTriskel hops are typically used in the following styles: Belgian Ale, Saison, Kolsch, Pilsner, Pale Ale, IPA, Lager and Wheat." + } + }, + { + "name": "Triumph", + "origin": "United States of America (USA)", + "alpha_acid": { + "unit": "%", + "value": 10.5 + }, + "beta_acid": { + "unit": "%", + "value": 4 + }, + "type": "aroma/bittering", + "substitutes": "Nugget, Halllertau", + "oil_content": { + "total_oil_ml_per_100g": 1.3, + "humulene": { + "unit": "%", + "value": 31 + }, + "caryophyllene": { + "unit": "%", + "value": 9 + }, + "myrcene": { + "unit": "%", + "value": 32.5 + }, + "farnesene": { + "unit": "%", + "value": 0.5 + }, + "notes": "Triumph's parentage includes Nugget, Brewers Gold, East Kent Goldings, and Hallertau Mittelfruh. It was released in 2019.\n\nTriumph is a dual-purpose hop that can be used in all hop additions throughout the brewing process.\n\nTriumph hops have intense and fruity aromas with prominent peach, lime, and orange, followed with suggestions of spice and pine. Triumph is more delicate than other fruit forward varieties, but still robust enough to be used in a wide range of styles.\n\nTriumph hops are typically used in the following styles: Lager and Pale Ale." + } + }, + { + "name": "Tropica", + "origin": "United States of America (USA)", + "alpha_acid": { + "unit": "%", + "value": 8.8 + }, + "beta_acid": { + "unit": "%", + "value": 3 + }, + "type": "aroma/bittering", + "oil_content": { + "total_oil_ml_per_100g": 1.4, + "notes": "Grown from a Chinook by Mighty Axe Hops.\n\nTropica is a dual-purpose hop that can be used in all hop additions throughout the brewing process.\n\nMighty Axe’s custom growing practices create Tropica’s distinct tropical character.\n\nTropica hops are typically used in the following styles: Pale Ale, IPA and Hazy IPA." + } + }, + { + "name": "Tsingdao Flower", + "origin": "China (CN)", + "alpha_acid": { + "unit": "%", + "value": 7 + }, + "beta_acid": { + "unit": "%", + "value": 3.6 + }, + "type": "aroma/bittering", + "substitutes": "Cluster", + "oil_content": { + "total_oil_ml_per_100g": 0.6, + "cohumulone": { + "unit": "%", + "value": 35 + }, + "notes": "Bred from a Chinese version of Cluster.\n\nTsingdao Flower is a dual-purpose hop that can be used in all hop additions throughout the brewing process.\n\nTsingdao Flower is the dominant hop grown in Gansu, China. Also referred to as \"Qingdao\" Flower hops. Has a birght and crisp lemon-peel quality to the bitterness.\n\nTsingdao Flower hops are typically used in the following style: Pale Ale." + } + }, + { + "name": "Ultra", + "origin": "United States of America (USA)", + "alpha_acid": { + "unit": "%", + "value": 6.4 + }, + "beta_acid": { + "unit": "%", + "value": 4.3 + }, + "type": "aroma", + "substitutes": "Hallertau, Crystal, Liberty, Mount Hood, Saaz (US), Tettnanger", + "oil_content": { + "total_oil_ml_per_100g": 1.2, + "humulene": { + "unit": "%", + "value": 12.5 + }, + "caryophyllene": { + "unit": "%", + "value": 7.5 + }, + "cohumulone": { + "unit": "%", + "value": 30 + }, + "myrcene": { + "unit": "%", + "value": 55 + }, + "farnesene": { + "unit": "%", + "value": 0.5 + }, + "notes": "Ultra hops are a combination of four parts Hallertau Mittelfrüh one part Saaz and one part an as unnamed varietal. This triplod is a half sister to Mt. Hood, Liberty and Crystal.\n\nUltra is an aroma hop that is typically used in only late boil additions, including dry hopping.\n\nUltra hops have aroma descriptors that include mild, spicy and floral bouquet. Ultra is related to traditional German varieties and can be utilized in similar applications.\n\nUltra hops are typically used in the following styles: Oktoberfest, Blonde Ale, Wheat, Lager, Pilsner, Pale Ale and Bock." + } + }, + { + "name": "Vanguard", + "origin": "United States of America (USA)", + "alpha_acid": { + "unit": "%", + "value": 5.3 + }, + "beta_acid": { + "unit": "%", + "value": 6.3 + }, + "type": "aroma", + "substitutes": "Hallertau, Hersbrucker, Mount Hood, Liberty", + "oil_content": { + "total_oil_ml_per_100g": 0.7, + "humulene": { + "unit": "%", + "value": 52 + }, + "caryophyllene": { + "unit": "%", + "value": 15 + }, + "cohumulone": { + "unit": "%", + "value": 17 + }, + "myrcene": { + "unit": "%", + "value": 10 + }, + "farnesene": { + "unit": "%", + "value": 0.5 + }, + "notes": "Vanguard is a cross between a selected, Hallertauer daughter and a USDA selected, German aroma male; a triploid hop, similar to Hallertauer Mittelfrüh. It was bred in 1982 by the USDA and released in 1997.\n\nVanguard is an aroma hop that is typically used in only late boil additions, including dry hopping.\n\nVanguard hops have aroma descriptors that include woody and cedar notes. It is an aroma variety with similar characteristics to Hallertau Mittelfrüh. Vanguard is typically utilized in traditional German style beers as a noble type variety.\n\nVanguard hops are typically used in the following styles: Lager, Pilsner, Bock, Kolsch, Wheat, Munich Helles and Belgian Ale." + } + }, + { + "name": "Vic Secret", + "origin": "Australia (AUS)", + "alpha_acid": { + "unit": "%", + "value": 17.9 + }, + "beta_acid": { + "unit": "%", + "value": 7.2 + }, + "type": "aroma/bittering", + "substitutes": "Galaxy", + "oil_content": { + "total_oil_ml_per_100g": 2.4, + "humulene": { + "unit": "%", + "value": 15 + }, + "caryophyllene": { + "unit": "%", + "value": 12 + }, + "cohumulone": { + "unit": "%", + "value": 54 + }, + "myrcene": { + "unit": "%", + "value": 38.5 + }, + "farnesene": { + "unit": "%", + "value": 0.5 + }, + "notes": "Vic Secret was created by the HPA breeding program in 2000 and commercialized in 2013. Its ancestry is a cross pollination of high alpha Australian and Wye College hops, which provides an interesting mix of English, European and North American heritage.\n\nVic Secret is a dual-purpose hop that can be used in all hop additions throughout the brewing process.\n\nVic Secret is an Australian hop known for its bright tropical character of pineapple, pine, and passion fruit. Other aroma descriptors include tropical fruit, pine and herbs. It displays a more earthy character when added late in the boil, but is now commonly added as a whirlpool or dry hop in IPAs. Its flavors are similar to Galaxy hops, but are lighter in nature.\n\nVic Secret hops are typically used in the following styles: Pale Ale, IPA, Stout and Porter." + } + }, + { + "name": "Vienna Gold", + "origin": "Australia (AUS)", + "alpha_acid": { + "unit": "%", + "value": 8 + }, + "type": "aroma/bittering", + "substitutes": "Cluster", + "oil_content": { + "notes": "Some suggest the Vienna Gold hop is the same as Cluster.\n\nVienna Gold is a dual-purpose hop that can be used in all hop additions throughout the brewing process.\n\nVienna Gold is a hop variety that was grown widely in Australia several decades ago. However, due to the arrival of higher alpha varieties like Pride of Ringwood, it became less fashionable and was eventually discontinued. Vienna Gold is a highly vigorous growing variety that produces high yields of flowers and is easy to grow. This hop is not available commercially and is now only grown by homebrewers. It has a flavor similar to a German noble hop." + } + }, + { + "name": "Vital", + "origin": "Czech Replublic (CZH)", + "alpha_acid": { + "unit": "%", + "value": 12.5 + }, + "beta_acid": { + "unit": "%", + "value": 8.5 + }, + "type": "aroma/bittering", + "oil_content": { + "total_oil_ml_per_100g": 1.8, + "humulene": { + "unit": "%", + "value": 3.5 + }, + "caryophyllene": { + "unit": "%", + "value": 6.5 + }, + "cohumulone": { + "unit": "%", + "value": 23.5 + }, + "myrcene": { + "unit": "%", + "value": 50 + }, + "farnesene": { + "unit": "%", + "value": 2 + }, + "notes": "Vital was selected from breeding material with origin in Agnus. It was developed by the Zatac breeding program. it was registered in 2008.\n\nVital is a dual-purpose hop that can be used in all hop additions throughout the brewing process.\n\nVital hops have key flavors of plum, lavender, spice and licorice. It is very useful for bittering." + } + }, + { + "name": "Wai-iti", + "origin": "New Zealand (NZ)", + "alpha_acid": { + "unit": "%", + "value": 3 + }, + "beta_acid": { + "unit": "%", + "value": 5 + }, + "type": "aroma", + "substitutes": "Riwaka", + "oil_content": { + "total_oil_ml_per_100g": 1.6, + "humulene": { + "unit": "%", + "value": 28 + }, + "caryophyllene": { + "unit": "%", + "value": 9 + }, + "cohumulone": { + "unit": "%", + "value": 23 + }, + "myrcene": { + "unit": "%", + "value": 3 + }, + "farnesene": { + "unit": "%", + "value": 13 + }, + "notes": "Wai-iti has a lineage consisting of notable varieties Hallertauer Mittelfruh as a 1/3 parent and Liberty as its grandparent. It was released to the public in 2011.\n\nWai-iti is an aroma hop that is typically used in only late boil additions, including dry hopping.\n\nThe New Zealand Wai-iti hop is lush and fragrant with dominant notes of stone fruit (notably peach and apricot) with pleasantly intense tropical citrus tones of lime and mandarin.\n\nWai-iti hops are typically used in the following styles: Pale Ale, IPA, Wheat Beer and Pilsner." + } + }, + { + "name": "Waimea", + "origin": "New Zealand (NZ)", + "alpha_acid": { + "unit": "%", + "value": 16.8 + }, + "beta_acid": { + "unit": "%", + "value": 8 + }, + "type": "aroma/bittering", + "substitutes": "Pacific Jade", + "oil_content": { + "total_oil_ml_per_100g": 2.1, + "humulene": { + "unit": "%", + "value": 9.5 + }, + "caryophyllene": { + "unit": "%", + "value": 2.5 + }, + "cohumulone": { + "unit": "%", + "value": 23 + }, + "myrcene": { + "unit": "%", + "value": 60 + }, + "farnesene": { + "unit": "%", + "value": 5 + }, + "notes": "Waimea as parentage stemming from Californian Late Cluster, Fuggle and Saaz. It was released in 2012.\n\nWaimea is a dual-purpose hop that can be used in all hop additions throughout the brewing process.\n\nWaimea hops have aroma descriptors that include lots of pine and citrus characters along with intense tangelo or mandarin.\n\nWaimea hops are typically used in the following styles: Pale Ale, IPA and Lager." + } + }, + { + "name": "Wakatu", + "origin": "New Zealand (NZ)", + "alpha_acid": { + "unit": "%", + "value": 7.5 + }, + "beta_acid": { + "unit": "%", + "value": 8.3 + }, + "type": "aroma/bittering", + "substitutes": "Hallertau Mittelfruh, Nelson Sauvin", + "oil_content": { + "total_oil_ml_per_100g": 1.1, + "humulene": { + "unit": "%", + "value": 16.5 + }, + "caryophyllene": { + "unit": "%", + "value": 8.5 + }, + "cohumulone": { + "unit": "%", + "value": 29 + }, + "myrcene": { + "unit": "%", + "value": 35.5 + }, + "farnesene": { + "unit": "%", + "value": 6.5 + }, + "notes": "Wakatu is a triplod variety that came from an open pollination of Hallertau Mittelfruh and a New Zealand-derived male. It was released in 1988, as Hallertau Aroma, Wakatu was renamed in 2011. \n\nWakatu is a dual-purpose hop that can be used in all hop additions throughout the brewing process.\n\nWakatu has a pronounced earthy-sweet floral Hallertau character underscored by tropical fruit notes. Other specific aroma descriptors include restrained floral notes and freshly zested lime.\n\nWakatu hops are typically used in the following styles: Belgian Ale, Lager, Pale Ale and Pilsner." + } + }, + { + "name": "Warrior", + "origin": "United States of America (USA)", + "alpha_acid": { + "unit": "%", + "value": 16.3 + }, + "beta_acid": { + "unit": "%", + "value": 5.2 + }, + "type": "aroma/bittering", + "percent_lost": { + "unit": "%", + "value": 24.00 + }, + "substitutes": "Columbus, Tomahawk, Zeus, CTZ, Nugget, Magnum (GR), Magnum (US), Summit", + "oil_content": { + "total_oil_ml_per_100g": 1.8, + "humulene": { + "unit": "%", + "value": 16.5 + }, + "caryophyllene": { + "unit": "%", + "value": 12.5 + }, + "cohumulone": { + "unit": "%", + "value": 24 + }, + "myrcene": { + "unit": "%", + "value": 45 + }, + "farnesene": { + "unit": "%", + "value": 0.5 + }, + "notes": "Warrior hops were developed by Select Botanicals Group and Yakima Chief Ranches.\n\nWarrior is a dual-purpose hop that can be used in all hop additions throughout the brewing process.\n\nWarrior has mild aromas with notes of resin and subtle pine. It was created for its high alpha content, low co-humulone, good storage stability and tolerance to powdery mildew. It is primarily used for its mild, clean bittering properties.\n\nWarrior hops are typically used in the following styles: Pale Ale, IPA, Stout and Barleywine." + } + }, + { + "name": "Whitbread Golding Variety (WGV)", + "origin": "United Kingdom (UK)", + "alpha_acid": { + "unit": "%", + "value": 6.6 + }, + "beta_acid": { + "unit": "%", + "value": 2.8 + }, + "type": "aroma/bittering", + "substitutes": "Fuggle", + "oil_content": { + "total_oil_ml_per_100g": 1, + "humulene": { + "unit": "%", + "value": 38.5 + }, + "caryophyllene": { + "unit": "%", + "value": 13 + }, + "cohumulone": { + "unit": "%", + "value": 39 + }, + "myrcene": { + "unit": "%", + "value": 23 + }, + "farnesene": { + "unit": "%", + "value": 1.5 + }, + "notes": "Whitbreads Golding Variety likely has Fuggle parentage and was bred from Bates' Brewer in 1911. WGV is not a true Golding variety.\n\nWhitbread Golding Variety (WGV) is a dual-purpose hop that can be used in all hop additions throughout the brewing process.\n\nWhitbread Golding hops have fragrantly woodsy with overtones of fresh garden herbs and green fruit, thanks to good proportions of humulene and farnesene. It displays many similar characteristics but has more robust and slightly sweet, hoppy flavor.\n\nWhitbread Golding Variety (WGV) hops are typically used in the following styles: Scottish Ale, Bitter, Pale Ale, Marzen and Amber Ale." + } + }, + { + "name": "Whitbread Golding Variety (WGV)", + "origin": "United Kingdom (UK)", + "alpha_acid": { + "unit": "%", + "value": 6.6 + }, + "beta_acid": { + "unit": "%", + "value": 2.8 + }, + "type": "aroma/bittering", + "substitutes": "Fuggle", + "oil_content": { + "total_oil_ml_per_100g": 1, + "humulene": { + "unit": "%", + "value": 38.5 + }, + "caryophyllene": { + "unit": "%", + "value": 13 + }, + "cohumulone": { + "unit": "%", + "value": 39 + }, + "myrcene": { + "unit": "%", + "value": 23 + }, + "farnesene": { + "unit": "%", + "value": 1.5 + }, + "notes": "Whitbreads Golding Variety likely has Fuggle parentage and was bred from Bates' Brewer in 1911. WGV is not a true Golding variety.\n\nWhitbread Golding Variety (WGV) is a dual-purpose hop that can be used in all hop additions throughout the brewing process.\n\nWhitbread Golding hops have fragrantly woodsy with overtones of fresh garden herbs and green fruit, thanks to good proportions of humulene and farnesene. It displays many similar characteristics but has more robust and slightly sweet, hoppy flavor.\n\nWhitbread Golding Variety (WGV) hops are typically used in the following styles: Scottish Ale, Bitter, Pale Ale, Marzen and Amber Ale." + } + }, + { + "name": "Willamette", + "origin": "United States of America (USA)", + "alpha_acid": { + "unit": "%", + "value": 5.6 + }, + "beta_acid": { + "unit": "%", + "value": 3.8 + }, + "type": "aroma/bittering", + "percent_lost": { + "unit": "%", + "value": 38 + }, + "substitutes": "Glacier, Fuggle, Tettnang (US), Styrian Golding, East Kent Golding", + "oil_content": { + "total_oil_ml_per_100g": 1.1, + "humulene": { + "unit": "%", + "value": 27.5 + }, + "caryophyllene": { + "unit": "%", + "value": 10.5 + }, + "cohumulone": { + "unit": "%", + "value": 31.5 + }, + "myrcene": { + "unit": "%", + "value": 38.5 + }, + "farnesene": { + "unit": "%", + "value": 7.5 + }, + "notes": "Willamette is a triploid seedling of the English Fuggle variety. It was released in 1971 immediately after USDA approval the same year.\n\nWillamette is a dual-purpose hop that can be used in all hop additions throughout the brewing process.\n\nWillamette hops have aroma descriptors that include floral, incense, and elderberry.\n\nWillamette hops are typically used in the following styles: English Ale, American Pale Ale, Brown Ale, American Lager, Porter and ESB." + } + }, + { + "name": "Wurttemberg", + "origin": "Germany (GER)", + "alpha_acid": { + "unit": "%", + "value": 3.8 + }, + "beta_acid": { + "unit": "%", + "value": 3.1 + }, + "type": "aroma", + "substitutes": "Tettnanger", + "oil_content": { + "total_oil_ml_per_100g": 0.8, + "notes": "Wurttemberg is a sister to Tettnanger and named after Baden-Wurttemberg, the third largest state of Germany. \n\nWurttemberg is an aroma hop that is typically used in only late boil additions, including dry hopping.\n\nWurttemberg is a legacy variety that carries a kaffir lime citrus and floral notes, as well as a pleasantly soft expression of pine and oregano spice.\n\nWurttemberg hops are typically used in the following style: Lager." + } + }, + { + "name": "Yakima Cluster", + "origin": "United States of America (USA)", + "alpha_acid": { + "unit": "%", + "value": 7.1 + }, + "beta_acid": { + "unit": "%", + "value": 4.6 + }, + "type": "bittering", + "substitutes": "Chinook, Cluster", + "oil_content": { + "total_oil_ml_per_100g": 0.6, + "humulene": { + "unit": "%", + "value": 18 + }, + "caryophyllene": { + "unit": "%", + "value": 6.5 + }, + "cohumulone": { + "unit": "%", + "value": 40.5 + }, + "myrcene": { + "unit": "%", + "value": 50 + }, + "farnesene": { + "unit": "%", + "value": 0.5 + }, + "notes": "Yakima Cluster is the daughter of Late Cluster and the granddaughter of Pacific Coast Cluster and was first grown in the US in 1957. The Late Cluster variety is a sister selection of L8 (USDA 65104), and Yakima Cluster (USDA 65102). \n\nYakima Cluster is a bittering hop that is commonly used only to bitter the beer during brewing, and not for too much flavor and aromas.\n\nTraits of the Yakima Cluster hop include a moderate bittering, some earthy flavors and a flowery aroma with elements of sweet fruit. All Cluster hops are interchangeable in brewing and quality." + } + }, + { + "name": "Yakima Gold", + "origin": "United States of America (USA)", + "alpha_acid": { + "unit": "%", + "value": 7.5 + }, + "beta_acid": { + "unit": "%", + "value": 4 + }, + "type": "aroma/bittering", + "substitutes": "Cluster", + "oil_content": { + "total_oil_ml_per_100g": 1, + "humulene": { + "unit": "%", + "value": 21 + }, + "caryophyllene": { + "unit": "%", + "value": 7 + }, + "cohumulone": { + "unit": "%", + "value": 22 + }, + "myrcene": { + "unit": "%", + "value": 40 + }, + "farnesene": { + "unit": "%", + "value": 10 + }, + "notes": "Released by Washington State University in 2013, Yakima Gold is a cross between Early Cluster and a native Slovenian male. \n\nYakima Gold is a dual-purpose hop that can be used in all hop additions throughout the brewing process.\n\nYakima Gold hops are an excellent general purpose variety with smooth bitterness and pleasant aroma characteristics.\n\nYakima Gold hops are typically used in the following styles: English Ale and German Ale." + } + }, + { + "name": "Yellow Sub", + "origin": "Germany (GER)", + "alpha_acid": { + "unit": "%", + "value": 6.7 + }, + "type": "aroma", + "substitutes": "Amarillo", + "oil_content": { + "total_oil_ml_per_100g": 1.4, + "notes": "Yellow Sub is an aroma hop that is typically used in only late boil additions, including dry hopping.\n\nThis composition turns a fine and excellent hop aroma into a sweet, fruity flamenco of apricot and orange, with a hint of blackberries. It's been described as \"Amarillo on steroids\".\n\nYellow Sub hops are typically used in the following styles: IPA and Ale." + } + }, + { + "name": "Yeoman", + "origin": "United Kingdom (UK)", + "alpha_acid": { + "unit": "%", + "value": 14 + }, + "beta_acid": { + "unit": "%", + "value": 4.5 + }, + "type": "aroma/bittering", + "substitutes": "Target", + "oil_content": { + "total_oil_ml_per_100g": 2.1, + "humulene": { + "unit": "%", + "value": 20 + }, + "caryophyllene": { + "unit": "%", + "value": 9.5 + }, + "cohumulone": { + "unit": "%", + "value": 25 + }, + "myrcene": { + "unit": "%", + "value": 48 + }, + "farnesene": { + "unit": "%", + "value": 0.5 + }, + "notes": "Yeoman is a cross made at Wye College, England in the 1970s. This hop is responsible for Pioneer, Super Pride and Pride of Ringwood. \n\nYeoman is a dual-purpose hop that can be used in all hop additions throughout the brewing process.\n\nYeoman has a strong English hop aroma with citrus notes.\n\nDiscontinued.\n\nYeoman hops are typically used in the following styles: British Ale and Lager." + } + }, + { + "name": "Zagrava", + "origin": "Ukraine (UA)", + "alpha_acid": { + "unit": "%", + "value": 5.5 + }, + "beta_acid": { + "unit": "%", + "value": 10 + }, + "type": "aroma/bittering", + "substitutes": "Saaz (US), Tettnanger, Lubelski, Spalter Select", + "oil_content": { + "total_oil_ml_per_100g": 2.5, + "humulene": { + "unit": "%", + "value": 15 + }, + "caryophyllene": { + "unit": "%", + "value": 7.5 + }, + "cohumulone": { + "unit": "%", + "value": 26 + }, + "myrcene": { + "unit": "%", + "value": 40 + }, + "farnesene": { + "unit": "%", + "value": 15 + }, + "notes": "Zagrava is a dual-purpose hop that can be used in all hop additions throughout the brewing process.\n\nThe Zagrava hop has spicy-floral aroma with herbal and fruit notes.\n\nZagrava hops are typically used in the following style: Lager." + } + }, + { + "name": "Zappa", + "origin": "United States of America (USA)", + "alpha_acid": { + "unit": "%", + "value": 7.5 + }, + "beta_acid": { + "unit": "%", + "value": 8.5 + }, + "type": "aroma", + "oil_content": { + "total_oil_ml_per_100g": 2.2, + "humulene": { + "unit": "%", + "value": 4.5 + }, + "caryophyllene": { + "unit": "%", + "value": 8.5 + }, + "cohumulone": { + "unit": "%", + "value": 42.5 + }, + "myrcene": { + "unit": "%", + "value": 64.5 + }, + "farnesene": { + "unit": "%", + "value": 0.5 + }, + "notes": "Zappa was recovered in the wild in the mountains of New Mexico. It is a 100% Humulus lupulus var. neomexicanus aroma hop found by CLS Farms.\n\nZappa is an aroma hop that is typically used in only late boil additions, including dry hopping.\n\nZappa hops have spicy aromas with intense notes of tropical fruit (mango, passion fruit), citrus, and pine. Additional descriptors include savory, mint, and Fruity Pebbles. This hop is unlike any other on the market today.\n\nZappa hops are typically used in the following styles: IPA, Pale Ale and Fruited Sour." + } + }, + { + "name": "Zenia", + "origin": "United States of America (USA)", + "alpha_acid": { + "unit": "%", + "value": 12.5 + }, + "beta_acid": { + "unit": "%", + "value": 4.8 + }, + "type": "aroma/bittering", + "oil_content": { + "total_oil_ml_per_100g": 1.6, + "notes": "Zenia has CTZ genetics and is produced by Mighty Axe Hops. \n\nIn 2020, Mighty Axe Hops shut their doors due to a combination of a large storm that demolished their crops and the COVID-19 crisis.\n\nZenia is a dual-purpose hop that can be used in all hop additions throughout the brewing process.\n\nHas intense dank and resin, jammy-orange aromas and distinctive lack of onion-garlic flavor. By manipulating the harvest timing and processing practices of CTZ hops, Zenia becomes the intersection between heavy-weight resin and orange marmalade.\n\nZenia hops are typically used in the following styles: Pale Ale and IPA." + } + }, + { + "name": "Zenith", + "origin": "United States of America (USA)", + "alpha_acid": { + "unit": "%", + "value": 10 + }, + "beta_acid": { + "unit": "%", + "value": 3 + }, + "type": "bittering", + "substitutes": "Yeoman, Northern Brewer (US)", + "oil_content": { + "total_oil_ml_per_100g": 1.8, + "humulene": { + "unit": "%", + "value": 19 + }, + "caryophyllene": { + "unit": "%", + "value": 6.5 + }, + "cohumulone": { + "unit": "%", + "value": 25 + }, + "myrcene": { + "unit": "%", + "value": 52 + }, + "farnesene": { + "unit": "%", + "value": 0.5 + }, + "notes": "Zenith is a seedling selection from a cross made at Wye College, England in the 1970s.\n\nZenith is a bittering hop that is commonly used only to bitter the beer during brewing, and not for too much flavor and aromas.\n\nZenith hops have pleasing bouquet aromas with hoppy citrus flavors.\n\nZenith hops are typically used in the following styles: Pale Ale, Stout and Lager." + } + }, + { + "name": "Zeus", + "origin": "United States of America (USA)", + "alpha_acid": { + "unit": "%", + "value": 15.3 + }, + "beta_acid": { + "unit": "%", + "value": 5.3 + }, + "type": "bittering", + "percent_lost": { + "unit": "%", + "value": 48.00 + }, + "substitutes": "Columbus, Tomahawk, Zeus, CTZ, Centennial, Chinook, Galena, Nugget, Millennium", + "oil_content": { + "total_oil_ml_per_100g": 3.5, + "humulene": { + "unit": "%", + "value": 13.5 + }, + "caryophyllene": { + "unit": "%", + "value": 8.5 + }, + "cohumulone": { + "unit": "%", + "value": 34 + }, + "myrcene": { + "unit": "%", + "value": 52.5 + }, + "farnesene": { + "unit": "%", + "value": 0.5 + }, + "notes": "Zeus is a daughter of Nugget. Although genetically different, Zeus is often referred to as part of CTZ along with Columbus and Tomahawk, a trio of similar hops. The exact lineage of Zeus is unknown, however it is widely assumed that Brewer’s Gold and several undisclosed American varieties played significant parenting roles. \n\nZeus is a bittering hop that is commonly used only to bitter the beer during brewing, and not for too much flavor and aromas.\n\nZeus hops have aroma descriptors that include pungent, black pepper, licorice, and curry.\n\nZeus hops are typically used in the following styles: IPA, American Pale Ale, Stout, Barleywine and Lager." + } + }, + { + "name": "Zula", + "origin": "Poland (POL)", + "alpha_acid": { + "unit": "%", + "value": 11 + }, + "beta_acid": { + "unit": "%", + "value": 5.4 + }, + "type": "aroma/bittering", + "oil_content": { + "total_oil_ml_per_100g": 1.6, + "cohumulone": { + "unit": "%", + "value": 30 + }, + "notes": "Zula has a pedigree of Lubelski, a Savinski Golding hybrid and a Yugoslavian male. It is a twin sister of Lunga and was released to the public in 2004.\n\nZula is a dual-purpose hop that can be used in all hop additions throughout the brewing process.\n\nZula was designed as high-alpha variety, but due to “additional aroma compounds” it was sentenced to death by larger breweries. Years later it turned out that those strange aromas are tropical and citrus fruits. This hop is accompanied by short, clean bitterness when used in the early boil.\n\nZula hops are typically used in the following style: Grätzer." + } + }, + { + "name": "Zythos", + "origin": "United States of America (USA)", + "alpha_acid": { + "unit": "%", + "value": 11.3 + }, + "beta_acid": { + "unit": "%", + "value": 5.5 + }, + "type": "aroma/bittering", + "substitutes": "Amarillo, Cascade, Simcoe", + "oil_content": { + "total_oil_ml_per_100g": 1, + "humulene": { + "unit": "%", + "value": 18.5 + }, + "caryophyllene": { + "unit": "%", + "value": 8.5 + }, + "cohumulone": { + "unit": "%", + "value": 29.5 + }, + "myrcene": { + "unit": "%", + "value": 40 + }, + "farnesene": { + "unit": "%", + "value": 2 + }, + "notes": "Zythos is a proprietary hop blend created by Hopunion.\n\nZythos is a dual-purpose hop that can be used in all hop additions throughout the brewing process.\n\nZythos hops impart distinct tangerine, citrus, floral, pine and grapefruit tones.\n\nZythos hops are typically used in the following styles: IPA and Pale Ale." + } + } + ], + ////////////////////////////////////////////////////////////////////////////////////////////////////////////////////// + // Yeasts start here + // + // Note that "id" field is ignored. (It is a hangover from the source data at https://github.com/brewerwall/yeasts.) + ////////////////////////////////////////////////////////////////////////////////////////////////////////////////////// + "cultures": [ + { + "id": "1", + "producer": "White Labs", + "product_id": "WLP001", + "name": "California Ale Yeast", + "type": "ale", + "notes": "This yeast is famous for its clean flavors, balance and ability to be used in almost any style ale. It accentuates the hop flavors and is extremely versatile.", + "attenuation_range": { + "minimum": { + "unit": "%", + "value": 73 + }, + "maximum": { + "unit": "%", + "value": 80 + } + }, + "flocculation": "medium", + "temperature_range": { + "minimum": { + "unit": "F", + "value": 68 + }, + "maximum": { + "unit": "F", + "value": 73 + } + }, + "alcohol_tolerance": { + "unit": "%", + "value": 15 + }, + "form": "liquid" + }, + { + "id": "2", + "producer": "White Labs", + "product_id": "WLP002", + "name": "English Ale Yeast", + "type": "ale", + "notes": "This is a classic ESB strain from one of England’s largest independent breweries. While 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. Residual sweetness accentuates malt character along with mild fruity esters, adding complexity to the flavor and aroma of finished beers. Slight diacetyl production is common. Due to this strain’s high flocculation, the beer will finish clear and the yeast can easily be harvested from the fermenter for future use. It is common for this yeast to look coagulated.", + "attenuation_range": { + "minimum": { + "unit": "%", + "value": 63 + }, + "maximum": { + "unit": "%", + "value": 70 + } + }, + "flocculation": "very high", + "temperature_range": { + "minimum": { + "unit": "F", + "value": 65 + }, + "maximum": { + "unit": "F", + "value": 68 + } + }, + "alcohol_tolerance": { + "unit": "%", + "value": 10 + }, + "form": "liquid" + }, + { + "id": "3", + "producer": "White Labs", + "product_id": "WLP004", + "name": "Irish Ale Yeast", + "type": "ale", + "notes": "This yeast is from one of the oldest stout-producing breweries in the world. It’s great for many beer styles but really shines in malty British styles such as stouts, porters and brown ales. Medium attenuation helps with a dry finish that promotes roasty notes. Esters help round out the overall flavor making a soft drinkable stout.", + "attenuation_range": { + "minimum": { + "unit": "%", + "value": 69 + }, + "maximum": { + "unit": "%", + "value": 74 + } + }, + "flocculation": "medium high", + "temperature_range": { + "minimum": { + "unit": "F", + "value": 65 + }, + "maximum": { + "unit": "F", + "value": 68 + } + }, + "alcohol_tolerance": { + "unit": "%", + "value": 12 + }, + "form": "liquid" + }, + { + "id": "4", + "producer": "White Labs", + "product_id": "WLP005", + "name": "British Ale Yeast", + "type": "ale", + "notes": "This yeast is a little more attenuative than WLP002. Like most English strains, this yeast produces malty beers. Excellent for all English style ales including bitter, pale ale, porter, and brown ale.", + "attenuation_range": { + "minimum": { + "unit": "%", + "value": 67 + }, + "maximum": { + "unit": "%", + "value": 74 + } + }, + "flocculation": "high", + "temperature_range": { + "minimum": { + "unit": "F", + "value": 65 + }, + "maximum": { + "unit": "F", + "value": 70 + } + }, + "alcohol_tolerance": { + "unit": "%", + "value": 10 + }, + "form": "liquid" + }, + { + "id": "5", + "producer": "White Labs", + "product_id": "WLP006", + "name": "Bedford British", + "type": "ale", + "notes": "Ferments dry and flocculates very well. Produces a distinctive ester profile. Good choice for most English style ales including bitter, pale ale, porter, and brown ale.", + "attenuation_range": { + "minimum": { + "unit": "%", + "value": 72 + }, + "maximum": { + "unit": "%", + "value": 80 + } + }, + "flocculation": "high", + "temperature_range": { + "minimum": { + "unit": "F", + "value": 65 + }, + "maximum": { + "unit": "F", + "value": 70 + } + }, + "alcohol_tolerance": { + "unit": "%", + "value": 10 + }, + "form": "liquid" + }, + { + "id": "6", + "producer": "White Labs", + "product_id": "WLP007", + "name": "Dry English Ale Yeast", + "type": "ale", + "notes": "This yeast is known for its high attenuation, achieving 80% even with 10% ABV beers. The high attenuation eliminates residual sweetness, making the yeast well-suited for high gravity ales and clean, well-attenuated beer styles. This strain has become a go-to house strain for American breweries due to its clean profile and high attenuation. It’s an ideal strain for American and English hoppy beers as well as malty ambers, porters and brown ales. This strain can be a substitute for WLP001 California Ale Yeast.", + "attenuation_range": { + "minimum": { + "unit": "%", + "value": 70 + }, + "maximum": { + "unit": "%", + "value": 80 + } + }, + "flocculation": "medium high", + "temperature_range": { + "minimum": { + "unit": "F", + "value": 65 + }, + "maximum": { + "unit": "F", + "value": 70 + } + }, + "alcohol_tolerance": { + "unit": "%", + "value": 12 + }, + "form": "liquid" + }, + { + "id": "7", + "producer": "White Labs", + "product_id": "WLP008", + "name": "East Coast Ale Yeast", + "type": "ale", + "notes": "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. It is cleaner and crisper than other haze producing strains. It possesses a similar neutral character of WLP001 California Ale Yeast® with slightly higher ester production. This strain’s attenuation leaves some mouthfeel and residual sweetness which balances hop bitterness. It’s a great all-around strain for balanced, accessible beer styles such as blondes, pale ales, and amber ales.", + "attenuation_range": { + "minimum": { + "unit": "%", + "value": 70 + }, + "maximum": { + "unit": "%", + "value": 75 + } + }, + "flocculation": "medium low", + "temperature_range": { + "minimum": { + "unit": "F", + "value": 68 + }, + "maximum": { + "unit": "F", + "value": 73 + } + }, + "alcohol_tolerance": { + "unit": "%", + "value": 10 + }, + "form": "liquid" + }, + { + "id": "8", + "producer": "White Labs", + "product_id": "WLP009", + "name": "Australian Ale Yeast", + "type": "ale", + "notes": "Produces a clean, malty beer. Pleasant ester character, can be described as \"bready.\" Can ferment successfully, and clean, at higher temperatures. This yeast combines good flocculation with good attenuation.", + "attenuation_range": { + "minimum": { + "unit": "%", + "value": 70 + }, + "maximum": { + "unit": "%", + "value": 75 + } + }, + "flocculation": "high", + "temperature_range": { + "minimum": { + "unit": "F", + "value": 65 + }, + "maximum": { + "unit": "F", + "value": 70 + } + }, + "alcohol_tolerance": { + "unit": "%", + "value": 10 + }, + "form": "liquid" + }, + { + "id": "9", + "producer": "White Labs", + "product_id": "WLP011", + "name": "European Ale Yeast", + "type": "ale", + "notes": "Malty, Northern European-origin ale yeast. Low ester production, giving a clean profile. Little to no sulfur production. Low attenuation helps to contribute to the malty character. Good for Alt, Kolsch, malty English ales, and fruit beers.", + "attenuation_range": { + "minimum": { + "unit": "%", + "value": 65 + }, + "maximum": { + "unit": "%", + "value": 70 + } + }, + "flocculation": "medium", + "temperature_range": { + "minimum": { + "unit": "F", + "value": 65 + }, + "maximum": { + "unit": "F", + "value": 70 + } + }, + "alcohol_tolerance": { + "unit": "%", + "value": 10 + }, + "form": "liquid" + }, + { + "id": "10", + "producer": "White Labs", + "product_id": "WLP013", + "name": "London Ale Yeast", + "type": "ale", + "notes": "Dry, malty ale yeast. Provides a complex, oakey ester character to your beer. Hop bitterness comes through well. This yeast is well suited for classic British pale ales, bitters, and stouts. Does not flocculate as much as WLP002 and WLP005.", + "attenuation_range": { + "minimum": { + "unit": "%", + "value": 67 + }, + "maximum": { + "unit": "%", + "value": 75 + } + }, + "flocculation": "medium", + "temperature_range": { + "minimum": { + "unit": "F", + "value": 66 + }, + "maximum": { + "unit": "F", + "value": 71 + } + }, + "alcohol_tolerance": { + "unit": "%", + "value": 10 + }, + "form": "liquid" + }, + { + "id": "11", + "producer": "White Labs", + "product_id": "WLP017", + "name": "Whitbread Ale Yeast", + "type": "ale", + "notes": "Whitbread Ale is a traditional mixed yeast culture with British character, slightly fruity with a hint of sulfur production. Whitbread Ale yeast can be used for many different styles of beer. The most traditional choices would be English-style ales, including milds, bitters, porters, and English-style stouts, although North American-style ales will also benefit from fermentation with the Whitbread Ale strain.\n\nIf you are looking for a yeast that will bring unique depth to your beers, Whitbread Ale yeast is a great option.", + "attenuation_range": { + "minimum": { + "unit": "%", + "value": 67 + }, + "maximum": { + "unit": "%", + "value": 73 + } + }, + "flocculation": "high", + "temperature_range": { + "minimum": { + "unit": "F", + "value": 66 + }, + "maximum": { + "unit": "F", + "value": 70 + } + }, + "alcohol_tolerance": { + "unit": "%", + "value": 10 + }, + "form": "liquid" + }, + { + "id": "12", + "producer": "White Labs", + "product_id": "WLP022", + "name": "Essex Ale Yeast", + "type": "ale", + "notes": "Flavorful British style yeast. Drier finish than many British ale yeast. Produces slightly fruity and bready character. Good top fermenting yeast strain, is well suited for top cropping (collecting). This yeast is well suited for classic British-style milds, pale ales, bitters and stouts. Does not flocculate as much as other English strains.", + "attenuation_range": { + "minimum": { + "unit": "%", + "value": 71 + }, + "maximum": { + "unit": "%", + "value": 76 + } + }, + "flocculation": "medium high", + "temperature_range": { + "minimum": { + "unit": "F", + "value": 66 + }, + "maximum": { + "unit": "F", + "value": 70 + } + }, + "alcohol_tolerance": { + "unit": "%", + "value": 10 + }, + "form": "liquid" + }, + { + "id": "13", + "producer": "White Labs", + "product_id": "WLP023", + "name": "Burton Ale Yeast", + "type": "ale", + "notes": "This strain is sourced from Burton upon Trent, England which is known for pushing IPAs into the spotlight. It produces a subtle fruity ester profile which can be described as notes of apple, clover honey and pear. A background sulfur note is common with this strain. Great for use in hoppy American and English styles such as pale ales, bitters and ambers. Can also be an alternative to WLP001 California Ale Yeast.", + "attenuation_range": { + "minimum": { + "unit": "%", + "value": 69 + }, + "maximum": { + "unit": "%", + "value": 75 + } + }, + "flocculation": "medium", + "temperature_range": { + "minimum": { + "unit": "F", + "value": 68 + }, + "maximum": { + "unit": "F", + "value": 73 + } + }, + "alcohol_tolerance": { + "unit": "%", + "value": 10 + }, + "form": "liquid" + }, + { + "id": "14", + "producer": "White Labs", + "product_id": "WLP028", + "name": "Edinburgh Scottish Ale Yeast", + "type": "ale", + "notes": "Scotland is famous for its malty, strong ales. This yeast can reproduce complex, flavorful Scottish style ales. This yeast can be an everyday strain, similar to WLP001. Hop character is not muted with this strain, as it is with WLP002.", + "attenuation_range": { + "minimum": { + "unit": "%", + "value": 70 + }, + "maximum": { + "unit": "%", + "value": 75 + } + }, + "flocculation": "medium", + "temperature_range": { + "minimum": { + "unit": "F", + "value": 65 + }, + "maximum": { + "unit": "F", + "value": 70 + } + }, + "alcohol_tolerance": { + "unit": "%", + "value": 12 + }, + "form": "liquid" + }, + { + "id": "15", + "producer": "White Labs", + "product_id": "WLP029", + "name": "German Ale\/ Kolsch Yeast", + "type": "ale", + "notes": "Sourced from a small brewpub in Cologne, Germany, this strain is fitting for German ales such as kölsch and altbier. Known 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. Typically has low flocculation characteristics after the first generation.", + "attenuation_range": { + "minimum": { + "unit": "%", + "value": 72 + }, + "maximum": { + "unit": "%", + "value": 78 + } + }, + "flocculation": "medium", + "temperature_range": { + "minimum": { + "unit": "F", + "value": 65 + }, + "maximum": { + "unit": "F", + "value": 69 + } + }, + "alcohol_tolerance": { + "unit": "%", + "value": 10 + }, + "form": "liquid" + }, + { + "id": "16", + "producer": "White Labs", + "product_id": "WLP036", + "name": "Dusseldorf Alt Yeast", + "type": "ale", + "notes": "Traditional Alt yeast from Dusseldorf, Germany. Produces clean, slightly sweet alt beers. Does not accentuate hop flavor as WLP029 does.", + "attenuation_range": { + "minimum": { + "unit": "%", + "value": 65 + }, + "maximum": { + "unit": "%", + "value": 72 + } + }, + "flocculation": "medium", + "temperature_range": { + "minimum": { + "unit": "F", + "value": 65 + }, + "maximum": { + "unit": "F", + "value": 69 + } + }, + "alcohol_tolerance": { + "unit": "%", + "value": 10 + }, + "form": "liquid" + }, + { + "id": "17", + "producer": "White Labs", + "product_id": "WLP037", + "name": "Yorkshire Square Ale Yeast", + "type": "ale", + "notes": "This yeast produces a beer that is malty, but well-balanced. Expect flavors that are toasty with malt-driven esters. Highly flocculent and good choice for English pale ales, English brown ales, and mild ales.", + "attenuation_range": { + "minimum": { + "unit": "%", + "value": 68 + }, + "maximum": { + "unit": "%", + "value": 72 + } + }, + "flocculation": "high", + "temperature_range": { + "minimum": { + "unit": "F", + "value": 65 + }, + "maximum": { + "unit": "F", + "value": 70 + } + }, + "alcohol_tolerance": { + "unit": "%", + "value": 12 + }, + "form": "liquid" + }, + { + "id": "18", + "producer": "White Labs", + "product_id": "WLP038", + "name": "Manchester Ale Yeast", + "type": "ale", + "notes": "Top-fermenting strain that is traditionally good for top-cropping. Moderately flocculent with a clean, dry finish. Low ester profile, producing a highly balanced English-style beer.", + "attenuation_range": { + "minimum": { + "unit": "%", + "value": 70 + }, + "maximum": { + "unit": "%", + "value": 74 + } + }, + "flocculation": "medium high", + "temperature_range": { + "minimum": { + "unit": "F", + "value": 65 + }, + "maximum": { + "unit": "F", + "value": 70 + } + }, + "alcohol_tolerance": { + "unit": "%", + "value": 12 + }, + "form": "liquid" + }, + { + "id": "19", + "producer": "White Labs", + "product_id": "WLP039", + "name": "East Midlands Ale Yeast", + "type": "ale", + "notes": "British style ale yeast with a very dry finish. Medium to low fruit and fusel alcohol production. Good top fermenting yeast strain, is well suited for top cropping (collecting). This yeast is well suited for pale ales, ambers, porters, and stouts.", + "attenuation_range": { + "minimum": { + "unit": "%", + "value": 73 + }, + "maximum": { + "unit": "%", + "value": 82 + } + }, + "flocculation": "medium high", + "temperature_range": { + "minimum": { + "unit": "F", + "value": 66 + }, + "maximum": { + "unit": "F", + "value": 70 + } + }, + "alcohol_tolerance": { + "unit": "%", + "value": 10 + }, + "form": "liquid" + }, + { + "id": "20", + "producer": "White Labs", + "product_id": "WLP041", + "name": "Pacific Ale Yeast", + "type": "ale", + "notes": "Hailing from the Pacific Northwest, this strain is a mild ester producer while promoting malt character. It can be used for a range of styles from an English mild to an American IPA or Irish stout. A great flocculator, it leaves a clear beer and saves on conditioning time.", + "attenuation_range": { + "minimum": { + "unit": "%", + "value": 65 + }, + "maximum": { + "unit": "%", + "value": 70 + } + }, + "flocculation": "high", + "temperature_range": { + "minimum": { + "unit": "F", + "value": 65 + }, + "maximum": { + "unit": "F", + "value": 68 + } + }, + "alcohol_tolerance": { + "unit": "%", + "value": 10 + }, + "form": "liquid" + }, + { + "id": "21", + "producer": "White Labs", + "product_id": "WLP045", + "name": "Scotch Whisky Yeast", + "type": "ale", + "notes": "A strain that has been widely used for Scotch whisky production since the early 1950s. This yeast produces a complex array of ester compounds and fusel alcohols, as well as some spicy clover character. Suitable for Scotch or American-style whiskeys.", + "attenuation_range": { + "minimum": { + "unit": "%", + "value": 75 + }, + "maximum": { + "unit": "%", + "value": 80 + } + }, + "flocculation": "medium", + "temperature_range": { + "minimum": { + "unit": "F", + "value": 72 + }, + "maximum": { + "unit": "F", + "value": 77 + } + }, + "alcohol_tolerance": { + "unit": "%", + "value": 15 + }, + "form": "liquid" + }, + { + "id": "22", + "producer": "White Labs", + "product_id": "WLP050", + "name": "Tennessee Whiskey Yeast", + "type": "ale", + "notes": "Suitable for American-style whiskey and bourbon. This yeast is famous for creating rich, smooth flavors. Clean and dry fermenting yeast. Will tolerate high alcohol concentrations (15%), and ester production is low. Also popular in high-gravity beers.", + "attenuation_range": { + "minimum": { + "unit": "%", + "value": 75 + }, + "maximum": { + "unit": "%", + "value": 80 + } + }, + "flocculation": "medium", + "temperature_range": { + "minimum": { + "unit": "F", + "value": 75 + }, + "maximum": { + "unit": "F", + "value": 79 + } + }, + "alcohol_tolerance": { + "unit": "%", + "value": 15 + }, + "form": "liquid" + }, + { + "id": "23", + "producer": "White Labs", + "product_id": "WLP051", + "name": "California Ale V Yeast", + "type": "ale", + "notes": "From Northern California. This strain is more fruity than WLP001, and slightly more flocculent. Attenuation is lower, resulting in a fuller bodied beer than with WLP001.", + "attenuation_range": { + "minimum": { + "unit": "%", + "value": 70 + }, + "maximum": { + "unit": "%", + "value": 75 + } + }, + "flocculation": "medium high", + "temperature_range": { + "minimum": { + "unit": "F", + "value": 66 + }, + "maximum": { + "unit": "F", + "value": 70 + } + }, + "alcohol_tolerance": { + "unit": "%", + "value": 12 + }, + "form": "liquid" + }, + { + "id": "24", + "producer": "White Labs", + "product_id": "WLP060", + "name": "American Ale Yeast Blend", + "type": "ale", + "notes": "This blend of three strains creates a clean and neutral fermentation character, making it ideal for use in many different American beer styles. The blend lends complexity to finished beer by exhibiting a crisp, clean lager-like character with accentuated hop flavors and bitterness. A slight amount of sulfur can be produced during peak fermentation.", + "attenuation_range": { + "minimum": { + "unit": "%", + "value": 72 + }, + "maximum": { + "unit": "%", + "value": 80 + } + }, + "flocculation": "medium", + "temperature_range": { + "minimum": { + "unit": "F", + "value": 68 + }, + "maximum": { + "unit": "F", + "value": 72 + } + }, + "alcohol_tolerance": { + "unit": "%", + "value": 12 + }, + "form": "liquid" + }, + { + "id": "25", + "producer": "White Labs", + "product_id": "WLP065", + "name": "American Whiskey Yeast", + "type": "ale", + "notes": "Yeast strain that produces low ester profile and moderate fusel oils. Temperature and alcohol tolerant and suitable for American-style whiskey using barley or corn base. Also used in high-gravity beers.", + "attenuation_range": { + "minimum": { + "unit": "%", + "value": 76 + }, + "maximum": { + "unit": "%", + "value": 82 + } + }, + "flocculation": "medium", + "temperature_range": { + "minimum": { + "unit": "F", + "value": 75 + }, + "maximum": { + "unit": "F", + "value": 82 + } + }, + "alcohol_tolerance": { + "unit": "%", + "value": 15 + }, + "form": "liquid" + }, + { + "id": "26", + "producer": "White Labs", + "product_id": "WLP070", + "name": "Kentucky Bourbon Yeast", + "type": "ale", + "notes": "From a traditional distillery in the heart of Bourbon Country, this strain produces a malty caramel character with a balanced ester profile. Suitable for bourbons or other American whiskeys with barley, rye, or corn base grains.", + "attenuation_range": { + "minimum": { + "unit": "%", + "value": 75 + }, + "maximum": { + "unit": "%", + "value": 80 + } + }, + "flocculation": "medium", + "temperature_range": { + "minimum": { + "unit": "F", + "value": 72 + }, + "maximum": { + "unit": "F", + "value": 77 + } + }, + "alcohol_tolerance": { + "unit": "%", + "value": 15 + }, + "form": "liquid" + }, + { + "id": "27", + "producer": "White Labs", + "product_id": "WLP072", + "name": "French Ale", + "type": "ale", + "notes": "Clean strain that complements malt flavor. Low to moderate esters, when fermentation temperature is below 70°F. Moderate plus ester character over 70°F. Low diacetyl production. Good yeast strain for Biere de Garde, blond, amber, brown ales, and specialty beers.", + "attenuation_range": { + "minimum": { + "unit": "%", + "value": 68 + }, + "maximum": { + "unit": "%", + "value": 75 + } + }, + "flocculation": "medium high", + "temperature_range": { + "minimum": { + "unit": "F", + "value": 63 + }, + "maximum": { + "unit": "F", + "value": 73 + } + }, + "alcohol_tolerance": { + "unit": "%", + "value": 10 + }, + "form": "liquid" + }, + { + "id": "28", + "producer": "White Labs", + "product_id": "WLP076", + "name": "Old Sonoma Ale Yeast", + "type": "ale", + "notes": "From a historic brewery in Northern California. This 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. A neutral and versatile strain, it is great for pale ales, porters, and stouts.", + "attenuation_range": { + "minimum": { + "unit": "%", + "value": 70 + }, + "maximum": { + "unit": "%", + "value": 74 + } + }, + "flocculation": "medium", + "temperature_range": { + "minimum": { + "unit": "F", + "value": 66 + }, + "maximum": { + "unit": "F", + "value": 70 + } + }, + "alcohol_tolerance": { + "unit": "%", + "value": 10 + }, + "form": "liquid" + }, + { + "id": "29", + "producer": "White Labs", + "product_id": "WLP078", + "name": "Neutral Grain Yeast", + "type": "ale", + "notes": "Marked by a clean, fast fermentation, this strain is ideal for any neutral grain spirit. Alcohol and temperature tolerant. Used in high-gravity beers.", + "attenuation_range": { + "minimum": { + "unit": "%", + "value": 77 + }, + "maximum": { + "unit": "%", + "value": 84 + } + }, + "flocculation": "medium", + "temperature_range": { + "minimum": { + "unit": "F", + "value": 76 + }, + "maximum": { + "unit": "F", + "value": 85 + } + }, + "alcohol_tolerance": { + "unit": "%", + "value": 15 + }, + "form": "liquid" + }, + { + "id": "30", + "producer": "White Labs", + "product_id": "WLP080", + "name": "Cream Ale Yeast Blend", + "type": "mixed-culture", + "notes": "A blend of ale and lager yeast, this strain produces a classic cream ale. The 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. This blend is known for producing subtle sulfur during primary fermentation.", + "attenuation_range": { + "minimum": { + "unit": "%", + "value": 75 + }, + "maximum": { + "unit": "%", + "value": 80 + } + }, + "flocculation": "medium", + "temperature_range": { + "minimum": { + "unit": "F", + "value": 65 + }, + "maximum": { + "unit": "F", + "value": 70 + } + }, + "alcohol_tolerance": { + "unit": "%", + "value": 12 + }, + "form": "liquid" + }, + { + "id": "31", + "producer": "White Labs", + "product_id": "WLP085", + "name": "English Ale Blend", + "type": "ale", + "notes": "A blend of British ale yeast strains designed to add complexity and attenuation to your ale. Moderate 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. Suitable for English pale ales, bitters, porters, stouts and IPAs.", + "attenuation_range": { + "minimum": { + "unit": "%", + "value": 69 + }, + "maximum": { + "unit": "%", + "value": 76 + } + }, + "flocculation": "medium high", + "temperature_range": { + "minimum": { + "unit": "F", + "value": 68 + }, + "maximum": { + "unit": "F", + "value": 72 + } + }, + "alcohol_tolerance": { + "unit": "%", + "value": 0 + }, + "form": "liquid" + }, + { + "id": "32", + "producer": "White Labs", + "product_id": "WLP090", + "name": "San Diego Super Yeast", + "type": "ale", + "notes": "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®. Due to high attenuation, this strain produces very dry beers with increased perceived bitterness. It also has a high alcohol tolerance which is suitable for a variety of styles and beverages from double IPAs to barleywines, ciders and mead. This is a great all around house strain and ideal for breweries who produce hop-forward beers.", + "attenuation_range": { + "minimum": { + "unit": "%", + "value": 76 + }, + "maximum": { + "unit": "%", + "value": 83 + } + }, + "flocculation": "medium high", + "temperature_range": { + "minimum": { + "unit": "F", + "value": 65 + }, + "maximum": { + "unit": "F", + "value": 68 + } + }, + "alcohol_tolerance": { + "unit": "%", + "value": 15 + }, + "form": "liquid" + }, + { + "id": "33", + "producer": "White Labs", + "product_id": "WLP099", + "name": "Super High Gravity Ale Yeast", + "type": "ale", + "notes": "Can ferment up to 25% alcohol. From England. Produces ester character that increases with increasing gravity. Malt character dominates at lower gravities.", + "attenuation_range": { + "minimum": { + "unit": "%", + "value": 80 + }, + "maximum": { + "unit": "%", + "value": 100 + } + }, + "flocculation": "medium", + "temperature_range": { + "minimum": { + "unit": "F", + "value": 65 + }, + "maximum": { + "unit": "F", + "value": 69 + } + }, + "alcohol_tolerance": { + "unit": "%", + "value": 25 + }, + "form": "liquid" + }, + { + "id": "34", + "producer": "White Labs", + "product_id": "WLP300", + "name": "Hefeweizen Ale Yeast", + "type": "ale", + "notes": "This famous German yeast is a strain used in the production of traditional, authentic wheat beers. It produces the banana and clove nose traditionally associated with German wheat beers and leaves the desired cloudy look of traditional German wheat beers.", + "attenuation_range": { + "minimum": { + "unit": "%", + "value": 72 + }, + "maximum": { + "unit": "%", + "value": 76 + } + }, + "flocculation": "low", + "temperature_range": { + "minimum": { + "unit": "F", + "value": 68 + }, + "maximum": { + "unit": "F", + "value": 72 + } + }, + "alcohol_tolerance": { + "unit": "%", + "value": 10 + }, + "form": "liquid" + }, + { + "id": "35", + "producer": "White Labs", + "product_id": "WLP320", + "name": "American Hefeweizen Ale Yeast", + "type": "ale", + "notes": "This strain ferments much cleaner than it’s hefeweizen strain counterparts. It produces very slight banana and clove notes and has low flocculation, leaving resulting beers with characteristic cloudiness.", + "attenuation_range": { + "minimum": { + "unit": "%", + "value": 70 + }, + "maximum": { + "unit": "%", + "value": 75 + } + }, + "flocculation": "low", + "temperature_range": { + "minimum": { + "unit": "F", + "value": 65 + }, + "maximum": { + "unit": "F", + "value": 69 + } + }, + "alcohol_tolerance": { + "unit": "%", + "value": 10 + }, + "form": "liquid" + }, + { + "id": "36", + "producer": "White Labs", + "product_id": "WLP351", + "name": "Bavarian Weizen Yeast", + "type": "ale", + "notes": "Former Yeast Lab W51 yeast strain, acquired from Dan McConnell. The description originally used by Yeast Lab still fits: \"This strain produces a classic German-style wheat beer, with moderately high, spicy, phenolic overtones reminiscent of cloves.\" Pitching rate and temperature will dramatically affect the flavor and aroma of this strain. Traditional brewing techniques suggest underpitching to produce more classic characteristics of the style.", + "attenuation_range": { + "minimum": { + "unit": "%", + "value": 73 + }, + "maximum": { + "unit": "%", + "value": 77 + } + }, + "flocculation": "low", + "temperature_range": { + "minimum": { + "unit": "F", + "value": 66 + }, + "maximum": { + "unit": "F", + "value": 70 + } + }, + "alcohol_tolerance": { + "unit": "%", + "value": 10 + }, + "form": "liquid" + }, + { + "id": "37", + "producer": "White Labs", + "product_id": "WLP380", + "name": "Hefeweizen IV Ale Yeast", + "type": "ale", + "notes": "Large clove and phenolic aroma and flavor, with minimal banana. Refreshing citrus and apricot notes. Crisp, drinkable hefeweizen. Less flocculent than WLP300, and sulfur production is higher.", + "attenuation_range": { + "minimum": { + "unit": "%", + "value": 73 + }, + "maximum": { + "unit": "%", + "value": 80 + } + }, + "flocculation": "low", + "temperature_range": { + "minimum": { + "unit": "F", + "value": 66 + }, + "maximum": { + "unit": "F", + "value": 70 + } + }, + "alcohol_tolerance": { + "unit": "%", + "value": 10 + }, + "form": "liquid" + }, + { + "id": "38", + "producer": "White Labs", + "product_id": "WLP400", + "name": "Belgian Wit Ale Yeast", + "type": "ale", + "notes": "Slightly phenolic and tart, this is the original yeast used to produce Wit in Belgium.", + "attenuation_range": { + "minimum": { + "unit": "%", + "value": 74 + }, + "maximum": { + "unit": "%", + "value": 78 + } + }, + "flocculation": "medium low", + "temperature_range": { + "minimum": { + "unit": "F", + "value": 67 + }, + "maximum": { + "unit": "F", + "value": 74 + } + }, + "alcohol_tolerance": { + "unit": "%", + "value": 10 + }, + "form": "liquid" + }, + { + "id": "40", + "producer": "White Labs", + "product_id": "WLP410", + "name": "Belgian Wit II Ale Yeast", + "type": "ale", + "notes": "Less phenolic than WLP400, and more spicy. Will leave a bit more sweetness, and flocculation is higher than WLP400. Use to produce Belgian Wit, spiced Ales, wheat Ales, and specialty Beers.", + "attenuation_range": { + "minimum": { + "unit": "%", + "value": 70 + }, + "maximum": { + "unit": "%", + "value": 75 + } + }, + "flocculation": "medium low", + "temperature_range": { + "minimum": { + "unit": "F", + "value": 67 + }, + "maximum": { + "unit": "F", + "value": 74 + } + }, + "alcohol_tolerance": { + "unit": "%", + "value": 10 + }, + "form": "liquid" + }, + { + "id": "41", + "producer": "White Labs", + "product_id": "WLP500", + "name": "Trappist Ale Yeast", + "type": "ale", + "notes": "From one of the few remaining Trappist breweries remaining in the world, this yeast produces the distinctive fruitiness and plum characteristics. Excellent yeast for high gravity beers, Belgian ales, dubbels and trippels.", + "attenuation_range": { + "minimum": { + "unit": "%", + "value": 75 + }, + "maximum": { + "unit": "%", + "value": 80 + } + }, + "flocculation": "medium low", + "temperature_range": { + "minimum": { + "unit": "F", + "value": 65 + }, + "maximum": { + "unit": "F", + "value": 72 + } + }, + "alcohol_tolerance": { + "unit": "%", + "value": 15 + }, + "form": "liquid" + }, + { + "id": "42", + "producer": "White Labs", + "product_id": "WLP510", + "name": "Bastogne Belgian Ale Yeast", + "type": "ale", + "notes": "A high gravity, Trappist style ale yeast. Produces dry beer with slight acidic finish. More 'clean' fermentation character than WLP500 or WLP530. Not as spicy as WLP530 or WLP550. Excellent yeast for high gravity beers, Belgian ales, dubbels and trippels.", + "attenuation_range": { + "minimum": { + "unit": "%", + "value": 74 + }, + "maximum": { + "unit": "%", + "value": 80 + } + }, + "flocculation": "medium", + "temperature_range": { + "minimum": { + "unit": "F", + "value": 66 + }, + "maximum": { + "unit": "F", + "value": 72 + } + }, + "alcohol_tolerance": { + "unit": "%", + "value": 15 + }, + "form": "liquid" + }, + { + "id": "43", + "producer": "White Labs", + "product_id": "WLP515", + "name": "Antwerp Ale Yeast", + "type": "ale", + "notes": "Clean, almost lager like Belgian type ale yeast. Good for Belgian type pales ales and amber ales, or with blends to combine with other Belgian type yeast strains. Biscuity, ale like aroma present. Hop flavors and bitterness are accentuated. Slight sulfur ", + "attenuation_range": { + "minimum": { + "unit": "%", + "value": 73 + }, + "maximum": { + "unit": "%", + "value": 80 + } + }, + "flocculation": "medium", + "temperature_range": { + "minimum": { + "unit": "F", + "value": 67 + }, + "maximum": { + "unit": "F", + "value": 70 + } + }, + "alcohol_tolerance": { + "unit": "%", + "value": 10 + }, + "form": "liquid" + }, + { + "id": "44", + "producer": "White Labs", + "product_id": "WLP530", + "name": "Abbey Ale Yeast", + "type": "ale", + "notes": "Used to produce Trappist style beers. Similar to WLP500, but is less fruity and more alcohol tolerant (up to 15% ABV). Excellent yeast for high gravity beers, Belgian ales, dubbels and trippels.", + "attenuation_range": { + "minimum": { + "unit": "%", + "value": 75 + }, + "maximum": { + "unit": "%", + "value": 80 + } + }, + "flocculation": "medium high", + "temperature_range": { + "minimum": { + "unit": "F", + "value": 66 + }, + "maximum": { + "unit": "F", + "value": 72 + } + }, + "alcohol_tolerance": { + "unit": "%", + "value": 15 + }, + "form": "liquid" + }, + { + "id": "45", + "producer": "White Labs", + "product_id": "WLP540", + "name": "Abbey IV Ale Yeast", + "type": "ale", + "notes": "An authentic Trappist style yeast. Use for Belgian style ales, dubbels, tripples, and specialty beers. Fruit character is medium, in between WLP500 (high) and WLP530 (low).", + "attenuation_range": { + "minimum": { + "unit": "%", + "value": 74 + }, + "maximum": { + "unit": "%", + "value": 82 + } + }, + "flocculation": "medium", + "temperature_range": { + "minimum": { + "unit": "F", + "value": 66 + }, + "maximum": { + "unit": "F", + "value": 72 + } + }, + "alcohol_tolerance": { + "unit": "%", + "value": 15 + }, + "form": "liquid" + }, + { + "id": "46", + "producer": "White Labs", + "product_id": "WLP545", + "name": "Belgian Strong Ale Yeast", + "type": "ale", + "notes": "From the Ardennes region of Belgium, this classic yeast strain produces moderate levels of ester and phenolic characters, often described as dried sage and black cracked pepper. High attenuation results in a dry finish ideal for high gravity beers. This strain is recommended for dark strong ales, abbey ales and seasonal specialties like Belgian holiday ales.", + "attenuation_range": { + "minimum": { + "unit": "%", + "value": 78 + }, + "maximum": { + "unit": "%", + "value": 85 + } + }, + "flocculation": "medium", + "temperature_range": { + "minimum": { + "unit": "F", + "value": 66 + }, + "maximum": { + "unit": "F", + "value": 72 + } + }, + "alcohol_tolerance": { + "unit": "%", + "value": 15 + }, + "form": "liquid" + }, + { + "id": "47", + "producer": "White Labs", + "product_id": "WLP550", + "name": "Belgian Ale Yeast", + "type": "ale", + "notes": "Saisons, Belgian Ales, Belgian Reds, Belgian Browns, and White beers are just a few of the classic Belgian beer styles that can be created with this yeast strain. Phenolic and spicy flavors dominate the profile, with less fruitiness then WLP500.", + "attenuation_range": { + "minimum": { + "unit": "%", + "value": 78 + }, + "maximum": { + "unit": "%", + "value": 85 + } + }, + "flocculation": "medium", + "temperature_range": { + "minimum": { + "unit": "F", + "value": 68 + }, + "maximum": { + "unit": "F", + "value": 78 + } + }, + "alcohol_tolerance": { + "unit": "%", + "value": 12 + }, + "form": "liquid" + }, + { + "id": "48", + "producer": "White Labs", + "product_id": "WLP565", + "name": "Belgian Saison I Yeast", + "type": "ale", + "notes": "Classic Saison yeast from Wallonia. It produces earthy, peppery, and spicy notes. Slightly sweet. With high gravity saisons, brewers may wish to dry the beer with an alternate yeast added after 75% fermentation.", + "attenuation_range": { + "minimum": { + "unit": "%", + "value": 65 + }, + "maximum": { + "unit": "%", + "value": 75 + } + }, + "flocculation": "medium", + "temperature_range": { + "minimum": { + "unit": "F", + "value": 68 + }, + "maximum": { + "unit": "F", + "value": 75 + } + }, + "alcohol_tolerance": { + "unit": "%", + "value": 10 + }, + "form": "liquid" + }, + { + "id": "49", + "producer": "White Labs", + "product_id": "WLP566", + "name": "Belgian Saison II Yeast", + "type": "ale", + "notes": "Saison strain with more fruity ester production than with WLP565. Moderately phenolic, with a clove-like characteristic in finished beer flavor and aroma. Ferments faster than WLP565.", + "attenuation_range": { + "minimum": { + "unit": "%", + "value": 78 + }, + "maximum": { + "unit": "%", + "value": 85 + } + }, + "flocculation": "medium", + "temperature_range": { + "minimum": { + "unit": "F", + "value": 68 + }, + "maximum": { + "unit": "F", + "value": 78 + } + }, + "alcohol_tolerance": { + "unit": "%", + "value": 10 + }, + "form": "liquid" + }, + { + "id": "50", + "producer": "White Labs", + "product_id": "WLP568", + "name": "Belgian Style Saison Ale Yeast Blend", + "type": "ale", + "notes": "This blend melds Belgian style ale and saison strains. The strains work in harmony to create complex, fruity aromas and flavors. The blend of yeast strains encourages complete fermentation in a timely manner. Phenolic, spicy, earthy, and clove like flavor", + "attenuation_range": { + "minimum": { + "unit": "%", + "value": 70 + }, + "maximum": { + "unit": "%", + "value": 80 + } + }, + "flocculation": "medium", + "temperature_range": { + "minimum": { + "unit": "F", + "value": 70 + }, + "maximum": { + "unit": "F", + "value": 80 + } + }, + "alcohol_tolerance": { + "unit": "%", + "value": 10 + }, + "form": "liquid" + }, + { + "id": "51", + "producer": "White Labs", + "product_id": "WLP570", + "name": "Belgian Golden Ale Yeast", + "type": "ale", + "notes": "From East Flanders, versatile yeast that can produce light Belgian ales to high gravity Belgian beers (12% ABV). A combination of fruitiness and phenolic characteristics dominate the flavor profile. Some sulfur is produced during fermentation, which will ", + "attenuation_range": { + "minimum": { + "unit": "%", + "value": 73 + }, + "maximum": { + "unit": "%", + "value": 78 + } + }, + "flocculation": "low", + "temperature_range": { + "minimum": { + "unit": "F", + "value": 68 + }, + "maximum": { + "unit": "F", + "value": 75 + } + }, + "alcohol_tolerance": { + "unit": "%", + "value": 15 + }, + "form": "liquid" + }, + { + "id": "52", + "producer": "White Labs", + "product_id": "WLP575", + "name": "Belgian Style Ale Yeast Blend", + "type": "ale", + "notes": "A blend of Trappist type yeast (2) and one Belgian ale type yeast. This creates a versatile blend that can be used for Trappist type beer, or a myriad of beers that can be described as 'Belgian type'.", + "attenuation_range": { + "minimum": { + "unit": "%", + "value": 74 + }, + "maximum": { + "unit": "%", + "value": 80 + } + }, + "flocculation": "medium", + "temperature_range": { + "minimum": { + "unit": "F", + "value": 68 + }, + "maximum": { + "unit": "F", + "value": 75 + } + }, + "alcohol_tolerance": { + "unit": "%", + "value": 12 + }, + "form": "liquid" + }, + { + "id": "53", + "producer": "White Labs", + "product_id": "WLP585", + "name": "Belgian Saison III Yeast", + "type": "ale", + "notes": "Produces beer with a high fruit ester characteristic, as well as some slight tartness. Finishes slightly malty, which balances out the esters. Also produces low levels of clovey phenolics. Great yeast choice for a summer Saison that is light and easy-drin", + "attenuation_range": { + "minimum": { + "unit": "%", + "value": 70 + }, + "maximum": { + "unit": "%", + "value": 74 + } + }, + "flocculation": "medium low", + "temperature_range": { + "minimum": { + "unit": "F", + "value": 68 + }, + "maximum": { + "unit": "F", + "value": 75 + } + }, + "alcohol_tolerance": { + "unit": "%", + "value": 10 + }, + "form": "liquid" + }, + { + "id": "54", + "producer": "White Labs", + "product_id": "WLP630", + "name": "Berliner Weisse Blend", + "type": "ale", + "notes": "A blend of a traditional German Weizen yeast and Lactobacillus to create a subtle, tart, drinkable beer. Can take several months to develop tart character. Perfect for traditional Berliner Weisse.", + "attenuation_range": { + "minimum": { + "unit": "%", + "value": 73 + }, + "maximum": { + "unit": "%", + "value": 80 + } + }, + "flocculation": "medium", + "temperature_range": { + "minimum": { + "unit": "F", + "value": 68 + }, + "maximum": { + "unit": "F", + "value": 72 + } + }, + "alcohol_tolerance": { + "unit": "%", + "value": 10 + }, + "form": "liquid" + }, +{ + "id": "55", + "producer": "White Labs", + "product_id": "WLP644", + "name": "Saccharomyces \"bruxellensis\" Trois", + "type": "other", + "notes": "This strain, used traditionally for wild yeast-like fermentations, produces a slightly tart beer with delicate characteristics of mango and pineapple. Can also be used to produce effervescence when bottle-conditioning. This strain is availalble in PurePitch, which offers increased cell count due to our ability to concentrate the strain in its new packaging.", + "attenuation_range": { + "minimum": { + "unit": "%", + "value": 85 + }, + "maximum": { + "unit": "%", + "value": 85 + } + }, + "flocculation": "low", + "temperature_range": { + "minimum": { + "unit": "F", + "value": 70 + }, + "maximum": { + "unit": "F", + "value": 85 + } + }, + "alcohol_tolerance": { + "unit": "%", + "value": 12 + }, + "form": "liquid" + }, + { + "id": "56", + "producer": "White Labs", + "product_id": "WLP645", + "name": "Brettanomyces claussenii", + "type": "brett", + "notes": "Low intensity Brett character. Originally isolated from strong English stock beer, in the early 20th century. The Brett flavors produced are more subtle than WLP650 and WLP653. More aroma than flavor contribution. Fruity, pineapple like aroma. B. claussen", + "attenuation_range": { + "minimum": { + "unit": "%", + "value": 70 + }, + "maximum": { + "unit": "%", + "value": 85 + } + }, + "flocculation": "low", + "temperature_range": { + "minimum": { + "unit": "F", + "value": 85 + }, + "maximum": { + "unit": "F", + "value": 85 + } + }, + "alcohol_tolerance": { + "unit": "%", + "value": 12 + }, + "form": "liquid" + }, + { + "id": "57", + "producer": "White Labs", + "product_id": "WLP650", + "name": "Brettanomyces bruxellensis", + "type": "brett", + "notes": "Medium intensity Brett character. Classic strain used in secondary fermentation for Belgian style beers and lambics. One Trappist brewery uses this strain in secondary fermentation and bottling to produce their characteristic flavor.", + "attenuation_range": { + "minimum": { + "unit": "%", + "value": 70 + }, + "maximum": { + "unit": "%", + "value": 85 + } + }, + "flocculation": "low", + "temperature_range": { + "minimum": { + "unit": "F", + "value": 85 + }, + "maximum": { + "unit": "F", + "value": 85 + } + }, + "alcohol_tolerance": { + "unit": "%", + "value": 12 + }, + "form": "liquid" + }, + { + "id": "58", + "producer": "White Labs", + "product_id": "WLP653", + "name": "Brettanomyces lambicus", + "type": "brett", + "notes": "This yeast produces a high intensity of the traditional Brettanomyces characters in beer, such as horsey, smoky and spicy flavors. As the name suggests, this strain is found most often in lambic style beers but is also commonly found in Flanders and sour brown ales.", + "attenuation_range": { + "minimum": { + "unit": "%", + "value": 70 + }, + "maximum": { + "unit": "%", + "value": 85 + } + }, + "flocculation": "low", + "temperature_range": { + "minimum": { + "unit": "F", + "value": 85 + }, + "maximum": { + "unit": "F", + "value": 85 + } + }, + "alcohol_tolerance": { + "unit": "%", + "value": 12 + }, + "form": "liquid" + }, + { + "id": "59", + "producer": "White Labs", + "product_id": "WLP655", + "name": "Belgian Sour Mix 1", + "type": "mixed-culture", + "notes": "A unique blend perfect for Belgian style beers. Includes Brettanomyces, Saccharomyces, and the bacterial strains Lactobacillus and Pediococcus.", + "attenuation_range": { + "minimum": { + "unit": "%", + "value": 70 + }, + "maximum": { + "unit": "%", + "value": 80 + } + }, + "flocculation": "medium low", + "temperature_range": { + "minimum": { + "unit": "F", + "value": 80 + }, + "maximum": { + "unit": "F", + "value": 85 + } + }, + "alcohol_tolerance": { + "unit": "%", + "value": 12 + }, + "form": "liquid" + }, + { + "id": "60", + "producer": "White Labs", + "product_id": "WLP665", + "name": "Flemish Ale Blend", + "type": "mixed-culture", + "notes": "Blended culture used to produce the classic beer styles of the West Flanders region of Belgium. A proprietary blend of Saccharomyces and Brettanomyces yeasts with Lactobacillus and Pediococcus bacteria, this culture creates a more complex, dark stone fruit characteristic than WLP655 Belgian Sour Mix 1.", + "attenuation_range": { + "minimum": { + "unit": "%", + "value": 80 + }, + "maximum": { + "unit": "%", + "value": 85 + } + }, + "flocculation": "medium low", + "temperature_range": { + "minimum": { + "unit": "F", + "value": 68 + }, + "maximum": { + "unit": "F", + "value": 80 + } + }, + "alcohol_tolerance": { + "unit": "%", + "value": 12 + }, + "form": "liquid" + }, + { + "id": "61", + "producer": "White Labs", + "product_id": "WLP670", + "name": "American Farmhouse Blend", + "type": "mixed-culture", + "notes": "Inspired by American brewers crafting semi-traditional Belgian-style ales, this blend creates a complex flavor profile with a moderate level of sourness. It consists of a traditional farmhouse yeast strain and Brettanomyces.", + "attenuation_range": { + "minimum": { + "unit": "%", + "value": 75 + }, + "maximum": { + "unit": "%", + "value": 82 + } + }, + "flocculation": "medium", + "temperature_range": { + "minimum": { + "unit": "F", + "value": 68 + }, + "maximum": { + "unit": "F", + "value": 72 + } + }, + "alcohol_tolerance": { + "unit": "%", + "value": 10 + }, + "form": "liquid" + }, + { + "id": "62", + "producer": "White Labs", + "product_id": "WLP675", + "name": "Malolactic Cultures", + "type": "malolactic", + "notes": "Malolactic Fermentation is the conversion of malic acid to lactic acid by bacteria from the lactic acid bacteria family. Lactic acid is less acidic than malic acid, which in turn decreases acidity and helps to soften and\/or round out some of the flavors i", + "attenuation_range": { + "minimum": { + "unit": "%", + "value": 0 + }, + "maximum": { + "unit": "%", + "value": 0 + } + }, + "temperature_range": { + "minimum": { + "unit": "F", + "value": 0 + }, + "maximum": { + "unit": "F", + "value": 0 + } + }, + "alcohol_tolerance": { + "unit": "%", + "value": 0 + }, + "form": "liquid" + }, + { + "id": "65", + "producer": "White Labs", + "product_id": "WLP677", + "name": "Lactobacillus Bacteria", + "type": "lacto", + "notes": "This lactic acid bacteria produces moderate levels of acidity and sour flavors found in lambics, Berliner Weiss, sour brown ale and gueze.", + "attenuation_range": { + "minimum": { + "unit": "%", + "value": 75 + }, + "maximum": { + "unit": "%", + "value": 82 + } + }, + "flocculation": "low", + "temperature_range": { + "minimum": { + "unit": "F", + "value": 70 + }, + "maximum": { + "unit": "F", + "value": 75 + } + }, + "alcohol_tolerance": { + "unit": "%", + "value": 12 + }, + "form": "liquid" + }, + { + "id": "66", + "producer": "White Labs", + "product_id": "WLP700", + "name": "Flor Sherrry Yeast", + "type": "wine", + "notes": "This yeast develops a film (flor) on the surface of the wine. Creates green almond, granny smith and nougat characteristics found in sherry. Can also be used for Port, Madeira and other sweet styles. For use in secondary fermentation. Slow fermentor.", + "attenuation_range": { + "minimum": { + "unit": "%", + "value": 80 + }, + "maximum": { + "unit": "%", + "value": 100 + } + }, + "temperature_range": { + "minimum": { + "unit": "F", + "value": 70 + }, + "maximum": { + "unit": "F", + "value": 70 + } + }, + "alcohol_tolerance": { + "unit": "%", + "value": 16 + }, + "form": "liquid" + }, + { + "id": "67", + "producer": "White Labs", + "product_id": "WLP705", + "name": "Sake Yeast", + "type": "wine", + "notes": "For use in rice based fermentations. For sake, use this yeast in conjunction with Koji (to produce fermentable sugar). WLP705 produces full body sake character, and subtle fragrance.", + "attenuation_range": { + "minimum": { + "unit": "%", + "value": 80 + }, + "maximum": { + "unit": "%", + "value": 100 + } + }, + "temperature_range": { + "minimum": { + "unit": "F", + "value": 70 + }, + "maximum": { + "unit": "F", + "value": 70 + } + }, + "alcohol_tolerance": { + "unit": "%", + "value": 16 + }, + "form": "liquid" + }, + { + "id": "68", + "producer": "White Labs", + "product_id": "WLP707", + "name": "California Pinot Noir Yeast", + "type": "wine", + "notes": "Isolated from Pinot Noir grapes by White Labs in Davis, CA. This strain produces fruity and complex aromas, and is an ideal choice for hardy red wine varieties, as well as aromatic white wines such as Chardonnay. This strain is reliable for difficult fermentations.", + "attenuation_range": { + "minimum": { + "unit": "%", + "value": 80 + }, + "maximum": { + "unit": "%", + "value": 100 + } + }, + "temperature_range": { + "minimum": { + "unit": "F", + "value": 70 + }, + "maximum": { + "unit": "F", + "value": 70 + } + }, + "alcohol_tolerance": { + "unit": "%", + "value": 16 + }, + "form": "liquid" + }, + { + "id": "69", + "producer": "White Labs", + "product_id": "WLP709", + "name": "Sake #9 Yeast", + "type": "wine", + "notes": "For use in rice-based fermentations. Traditional strain used in Ginjo-shu production because of the yeast's development of high fragrance components. Also a fairly strong fermenter, but producing a foamless fermentation.", + "attenuation_range": { + "minimum": { + "unit": "%", + "value": 72 + }, + "maximum": { + "unit": "%", + "value": 78 + } + }, + "flocculation": "medium low", + "temperature_range": { + "minimum": { + "unit": "F", + "value": 62 + }, + "maximum": { + "unit": "F", + "value": 68 + } + }, + "alcohol_tolerance": { + "unit": "%", + "value": 16 + }, + "form": "liquid" + }, + { + "id": "70", + "producer": "White Labs", + "product_id": "WLP715", + "name": "Champagne Yeast", + "type": "wine", + "notes": "Classic yeast, used to produce champagne, cider, dry meads, dry wines, or to fully attenuate barley wines\/ strong ales. Neutral.", + "attenuation_range": { + "minimum": { + "unit": "%", + "value": 75 + }, + "maximum": { + "unit": "%", + "value": 100 + } + }, + "flocculation": "low", + "temperature_range": { + "minimum": { + "unit": "F", + "value": 70 + }, + "maximum": { + "unit": "F", + "value": 75 + } + }, + "alcohol_tolerance": { + "unit": "%", + "value": 17 + }, + "form": "liquid" + }, + { + "id": "71", + "producer": "White Labs", + "product_id": "WLP718", + "name": "Avize Wine Yeast", + "type": "wine", + "notes": "Champagne isolate used for complexity in whites. Contributes elegance, especially in barrel fermented Chardonnays.", + "attenuation_range": { + "minimum": { + "unit": "%", + "value": 80 + }, + "maximum": { + "unit": "%", + "value": 100 + } + }, + "flocculation": "low", + "temperature_range": { + "minimum": { + "unit": "F", + "value": 60 + }, + "maximum": { + "unit": "F", + "value": 90 + } + }, + "alcohol_tolerance": { + "unit": "%", + "value": 15 + }, + "form": "liquid" + }, + { + "id": "72", + "producer": "White Labs", + "product_id": "WLP720", + "name": "Sweet Mead\/Wine Yeast", + "type": "wine", + "notes": "A wine yeast strain that is less attenuative than WLP715, leaving some residual sweetness. Slightly fruity and will tolerate alcohol concentrations up to 15%. A good choice for sweet mead and cider, as well as Blush wines, Gewürztraminer, Sauternes, Riesling.", + "attenuation_range": { + "minimum": { + "unit": "%", + "value": 0 + }, + "maximum": { + "unit": "%", + "value": 75 + } + }, + "flocculation": "low", + "temperature_range": { + "minimum": { + "unit": "F", + "value": 70 + }, + "maximum": { + "unit": "F", + "value": 75 + } + }, + "alcohol_tolerance": { + "unit": "%", + "value": 15 + }, + "form": "liquid" + }, + { + "id": "73", + "producer": "White Labs", + "product_id": "WLP727", + "name": "Steinberg-Geisenheim Wine Yeast", + "type": "wine", + "notes": "German in origin, this yeast has high fruit\/ester production. Perfect for Riesling and Gewürztraminer. Moderate fermentation characteristics and cold tolerant.", + "attenuation_range": { + "minimum": { + "unit": "%", + "value": 80 + }, + "maximum": { + "unit": "%", + "value": 100 + } + }, + "flocculation": "low", + "temperature_range": { + "minimum": { + "unit": "F", + "value": 50 + }, + "maximum": { + "unit": "F", + "value": 90 + } + }, + "alcohol_tolerance": { + "unit": "%", + "value": 14 + }, + "form": "liquid" + }, + { + "id": "74", + "producer": "White Labs", + "product_id": "WLP730", + "name": "Chardonnay White Wine Yeast", + "type": "wine", + "notes": "Dry wine yeast. Slight ester production, low sulfur dioxide production. Enhances varietal character. WLP730 is a good choice for all white and blush wines, including Chablis, Chenin Blanc, Semillon, and Sauvignon Blanc. Fermentation speed is moderate.", + "attenuation_range": { + "minimum": { + "unit": "%", + "value": 80 + }, + "maximum": { + "unit": "%", + "value": 100 + } + }, + "flocculation": "low", + "temperature_range": { + "minimum": { + "unit": "F", + "value": 50 + }, + "maximum": { + "unit": "F", + "value": 90 + } + }, + "alcohol_tolerance": { + "unit": "%", + "value": 14 + }, + "form": "liquid" + }, + { + "id": "75", + "producer": "White Labs", + "product_id": "WLP735", + "name": "French White Wine Yeast", + "type": "wine", + "notes": "Classic yeast for white wine fermentation. Slow to moderate fermenter and foam producer. Gives an enhanced creamy texture.", + "attenuation_range": { + "minimum": { + "unit": "%", + "value": 80 + }, + "maximum": { + "unit": "%", + "value": 100 + } + }, + "flocculation": "low", + "temperature_range": { + "minimum": { + "unit": "F", + "value": 60 + }, + "maximum": { + "unit": "F", + "value": 90 + } + }, + "alcohol_tolerance": { + "unit": "%", + "value": 16 + }, + "form": "liquid" + }, + { + "id": "76", + "producer": "White Labs", + "product_id": "WLP740", + "name": "Merlot Red Wine Yeast", + "type": "wine", + "notes": "Neutral, low fusel alcohol production. Will ferment to dryness, alcohol tolerance to 18%. Vigorous fermenter. WLP740 is well suited for Merlot, Shiraz, Pinot Noir, Chardonnay, Cabernet, Sauvignon Blanc, and Semillon.", + "attenuation_range": { + "minimum": { + "unit": "%", + "value": 80 + }, + "maximum": { + "unit": "%", + "value": 100 + } + }, + "flocculation": "low", + "temperature_range": { + "minimum": { + "unit": "F", + "value": 60 + }, + "maximum": { + "unit": "F", + "value": 90 + } + }, + "alcohol_tolerance": { + "unit": "%", + "value": 18 + }, + "form": "liquid" + }, + { + "id": "77", + "producer": "White Labs", + "product_id": "WLP749", + "name": "Assmanshausen Wine Yeast", + "type": "wine", + "notes": "German red wine yeast, which results in spicy, fruit aromas. Perfect for Pinot Noir and Zinfandel. Slow to moderate fermenter which is cold tolerant.", + "attenuation_range": { + "minimum": { + "unit": "%", + "value": 80 + }, + "maximum": { + "unit": "%", + "value": 100 + } + }, + "flocculation": "low", + "temperature_range": { + "minimum": { + "unit": "F", + "value": 50 + }, + "maximum": { + "unit": "F", + "value": 90 + } + }, + "alcohol_tolerance": { + "unit": "%", + "value": 16 + }, + "form": "liquid" + }, + { + "id": "78", + "producer": "White Labs", + "product_id": "WLP750", + "name": "French Red Wine Yeast", + "type": "wine", + "notes": "Classic Bordeaux yeast for red wine fermentations. Moderate fermentation characteristics. Tolerates lower fermentation temperatures. Rich, smooth flavor profile.", + "attenuation_range": { + "minimum": { + "unit": "%", + "value": 80 + }, + "maximum": { + "unit": "%", + "value": 100 + } + }, + "flocculation": "low", + "temperature_range": { + "minimum": { + "unit": "F", + "value": 60 + }, + "maximum": { + "unit": "F", + "value": 90 + } + }, + "alcohol_tolerance": { + "unit": "%", + "value": 17 + }, + "form": "liquid" + }, + { + "id": "79", + "producer": "White Labs", + "product_id": "WLP760", + "name": "Cabernet Red Wine Yeast", + "type": "wine", + "notes": "High temperature tolerance. Moderate fermentation speed. Excellent for full-bodied red wines, ester production complements flavor. WLP760 is also suitable for Merlot, Chardonnay, Chianti, Chenin Blanc, and Sauvignon Blanc.", + "attenuation_range": { + "minimum": { + "unit": "%", + "value": 80 + }, + "maximum": { + "unit": "%", + "value": 100 + } + }, + "flocculation": "low", + "temperature_range": { + "minimum": { + "unit": "F", + "value": 60 + }, + "maximum": { + "unit": "F", + "value": 90 + } + }, + "alcohol_tolerance": { + "unit": "%", + "value": 16 + }, + "form": "liquid" + }, + { + "id": "80", + "producer": "White Labs", + "product_id": "WLP770", + "name": "Suremain Burgundy Wine Yeast", + "type": "wine", + "notes": "Emphasizes fruit aromas in barrel fermentations. High nutrient requirement to avoid volatile acidity production.", + "attenuation_range": { + "minimum": { + "unit": "%", + "value": 80 + }, + "maximum": { + "unit": "%", + "value": 100 + } + }, + "flocculation": "low", + "temperature_range": { + "minimum": { + "unit": "F", + "value": 60 + }, + "maximum": { + "unit": "F", + "value": 90 + } + }, + "alcohol_tolerance": { + "unit": "%", + "value": 16 + }, + "form": "liquid" + }, + { + "id": "81", + "producer": "White Labs", + "product_id": "WLP775", + "name": "English Cider Yeast", + "type": "other", + "notes": "Classic cider yeast. Ferments dry, but retains flavor from apples. Sulfur is produced during fermentation, but will disappear in first two weeks of aging. Can also be used for wine and high gravity beers.", + "attenuation_range": { + "minimum": { + "unit": "%", + "value": 80 + }, + "maximum": { + "unit": "%", + "value": 100 + } + }, + "flocculation": "medium", + "temperature_range": { + "minimum": { + "unit": "F", + "value": 68 + }, + "maximum": { + "unit": "F", + "value": 75 + } + }, + "alcohol_tolerance": { + "unit": "%", + "value": 12 + }, + "form": "liquid" + }, + { + "id": "82", + "producer": "White Labs", + "product_id": "WLP800", + "name": "Pilsner Lager Yeast", + "type": "lager", + "notes": "Classic pilsner strain from the premier pilsner producer in the Czech Republic. Somewhat dry with a malty finish, this yeast is best suited for European pilsner production.", + "attenuation_range": { + "minimum": { + "unit": "%", + "value": 72 + }, + "maximum": { + "unit": "%", + "value": 77 + } + }, + "flocculation": "medium high", + "temperature_range": { + "minimum": { + "unit": "F", + "value": 50 + }, + "maximum": { + "unit": "F", + "value": 55 + } + }, + "alcohol_tolerance": { + "unit": "%", + "value": 10 + }, + "form": "liquid" + }, + { + "id": "83", + "producer": "White Labs", + "product_id": "WLP802", + "name": "Czech Budejovice Lager Yeast", + "type": "lager", + "notes": "Pilsner lager yeast from Southern Czech Republic. Produces dry and crisp lagers, with low diacetyl production.", + "attenuation_range": { + "minimum": { + "unit": "%", + "value": 75 + }, + "maximum": { + "unit": "%", + "value": 80 + } + }, + "flocculation": "medium", + "temperature_range": { + "minimum": { + "unit": "F", + "value": 50 + }, + "maximum": { + "unit": "F", + "value": 55 + } + }, + "alcohol_tolerance": { + "unit": "%", + "value": 10 + }, + "form": "liquid" + }, + { + "id": "84", + "producer": "White Labs", + "product_id": "WLP810", + "name": "San Francisco Lager Yeast", + "type": "lager", + "notes": "This yeast is used to produce the \"California Common\" style beer. A unique lager strain which has the ability to ferment up to 65 degrees while retaining lager characteristics. Can also be fermented down to 50 degrees for production of marzens, pilsners a", + "attenuation_range": { + "minimum": { + "unit": "%", + "value": 65 + }, + "maximum": { + "unit": "%", + "value": 70 + } + }, + "flocculation": "high", + "temperature_range": { + "minimum": { + "unit": "F", + "value": 58 + }, + "maximum": { + "unit": "F", + "value": 65 + } + }, + "alcohol_tolerance": { + "unit": "%", + "value": 12 + }, + "form": "liquid" + }, + { + "id": "85", + "producer": "White Labs", + "product_id": "WLP815", + "name": "Belgian Lager Yeast", + "type": "lager", + "notes": "Clean, crisp European lager yeast with low sulfur production. The strain originates from a very old brewery in West Belgium. Great for European style pilsners, dark lagers, Vienna lager, and American style lagers.", + "attenuation_range": { + "minimum": { + "unit": "%", + "value": 72 + }, + "maximum": { + "unit": "%", + "value": 78 + } + }, + "flocculation": "medium", + "temperature_range": { + "minimum": { + "unit": "F", + "value": 50 + }, + "maximum": { + "unit": "F", + "value": 55 + } + }, + "alcohol_tolerance": { + "unit": "%", + "value": 10 + }, + "form": "liquid" + }, + { + "id": "86", + "producer": "White Labs", + "product_id": "WLP820", + "name": "Oktoberfest\/Märzen Lager Yeast", + "type": "lager", + "notes": "This yeast produces a very malty, bock like style. It does not finish as dry as WLP830. This yeast is much slower in the first generation than WLP830, so we encourage a larger starter to be used the first generation or schedule a longer lagering time.", + "attenuation_range": { + "minimum": { + "unit": "%", + "value": 65 + }, + "maximum": { + "unit": "%", + "value": 73 + } + }, + "flocculation": "medium", + "temperature_range": { + "minimum": { + "unit": "F", + "value": 52 + }, + "maximum": { + "unit": "F", + "value": 58 + } + }, + "alcohol_tolerance": { + "unit": "%", + "value": 12 + }, + "form": "liquid" + }, + { + "id": "87", + "producer": "White Labs", + "product_id": "WLP830", + "name": "German Lager Yeast", + "type": "lager", + "notes": "This yeast is one of the most widely used lager yeasts in the world. Very malty and clean, great for all German lagers, pilsner, oktoberfest, and marzen.", + "attenuation_range": { + "minimum": { + "unit": "%", + "value": 74 + }, + "maximum": { + "unit": "%", + "value": 79 + } + }, + "flocculation": "medium", + "temperature_range": { + "minimum": { + "unit": "F", + "value": 50 + }, + "maximum": { + "unit": "F", + "value": 55 + } + }, + "alcohol_tolerance": { + "unit": "%", + "value": 10 + }, + "form": "liquid" + }, + { + "id": "88", + "producer": "White Labs", + "product_id": "WLP833", + "name": "German Bock Lager Yeast", + "type": "lager", + "notes": "From the Alps of southern Bavaria, this yeast produces a beer that is well balanced between malt and hop character. The excellent malt profile makes it well suited for Bocks, Doppelbocks, and Oktoberfest style beers. Very versatile lager yeast, it is so w", + "attenuation_range": { + "minimum": { + "unit": "%", + "value": 70 + }, + "maximum": { + "unit": "%", + "value": 76 + } + }, + "flocculation": "medium", + "temperature_range": { + "minimum": { + "unit": "F", + "value": 48 + }, + "maximum": { + "unit": "F", + "value": 55 + } + }, + "alcohol_tolerance": { + "unit": "%", + "value": 12 + }, + "form": "liquid" + }, + { + "id": "89", + "producer": "White Labs", + "product_id": "WLP838", + "name": "Southern German Lager Yeast", + "type": "lager", + "notes": "This yeast is characterized by a malty finish and balanced aroma. It is a strong fermentor, produces slight sulfur, and low diacetyl.", + "attenuation_range": { + "minimum": { + "unit": "%", + "value": 68 + }, + "maximum": { + "unit": "%", + "value": 76 + } + }, + "flocculation": "medium high", + "temperature_range": { + "minimum": { + "unit": "F", + "value": 50 + }, + "maximum": { + "unit": "F", + "value": 55 + } + }, + "alcohol_tolerance": { + "unit": "%", + "value": 10 + }, + "form": "liquid" + }, + { + "id": "90", + "producer": "White Labs", + "product_id": "WLP840", + "name": "American Lager Yeast", + "type": "lager", + "notes": "This yeast is used to produce American style lagers. Dry and clean with a very slight apple fruitiness. Sulfur and diacetyl production is minimal.", + "attenuation_range": { + "minimum": { + "unit": "%", + "value": 75 + }, + "maximum": { + "unit": "%", + "value": 80 + } + }, + "flocculation": "medium", + "temperature_range": { + "minimum": { + "unit": "F", + "value": 50 + }, + "maximum": { + "unit": "F", + "value": 55 + } + }, + "alcohol_tolerance": { + "unit": "%", + "value": 10 + }, + "form": "liquid" + }, + { + "id": "91", + "producer": "White Labs", + "product_id": "WLP860", + "name": "Munich Helles Yeast", + "type": "lager", + "notes": "This yeast helps to produce a malty, but balanced traditional Munich-style lager. Clean and strong fermenter, it's great for a variety of lager styles ranging from Helles to Rauchbier.", + "attenuation_range": { + "minimum": { + "unit": "%", + "value": 68 + }, + "maximum": { + "unit": "%", + "value": 72 + } + }, + "flocculation": "medium", + "temperature_range": { + "minimum": { + "unit": "F", + "value": 48 + }, + "maximum": { + "unit": "F", + "value": 52 + } + }, + "alcohol_tolerance": { + "unit": "%", + "value": 10 + }, + "form": "liquid" + }, + { + "id": "92", + "producer": "White Labs", + "product_id": "WLP862", + "name": "Cry Havoc", + "type": "lager", + "notes": "Licensed from Charlie Papazian, this strain can ferment at ale and lager temperatures, allowing brewers to produce diverse beer styles. The recipes in both Papazian's books, The Complete Joy of Homebrewing and The Homebrewers Companion, were originally developed and brewed with this yeast.", + "attenuation_range": { + "minimum": { + "unit": "%", + "value": 66 + }, + "maximum": { + "unit": "%", + "value": 70 + } + }, + "flocculation": "low", + "temperature_range": { + "minimum": { + "unit": "F", + "value": 55 + }, + "maximum": { + "unit": "F", + "value": 58 + } + }, + "alcohol_tolerance": { + "unit": "%", + "value": 0 + }, + "form": "liquid" + }, + { + "id": "93", + "producer": "White Labs", + "product_id": "WLP885", + "name": "Zurich Lager Yeast", + "type": "lager", + "notes": "Swiss style lager yeast. With proper care, this yeast can be used to produce lager beer over 11% ABV. Sulfur and diacetyl production is minimal. Original culture provided to White Labs by Marc Sedam.", + "attenuation_range": { + "minimum": { + "unit": "%", + "value": 70 + }, + "maximum": { + "unit": "%", + "value": 80 + } + }, + "flocculation": "medium", + "temperature_range": { + "minimum": { + "unit": "F", + "value": 50 + }, + "maximum": { + "unit": "F", + "value": 55 + } + }, + "alcohol_tolerance": { + "unit": "%", + "value": 0 + }, + "form": "liquid" + }, + { + "id": "94", + "producer": "White Labs", + "product_id": "WLP920", + "name": "Old Bavarian Lager Yeast", + "type": "lager", + "notes": "From Southern Germany, this yeast finishes malty with a slight ester profile. Use in beers such as Oktoberfest, Bock, and Dark Lagers.", + "attenuation_range": { + "minimum": { + "unit": "%", + "value": 66 + }, + "maximum": { + "unit": "%", + "value": 73 + } + }, + "flocculation": "medium", + "temperature_range": { + "minimum": { + "unit": "F", + "value": 50 + }, + "maximum": { + "unit": "F", + "value": 55 + } + }, + "alcohol_tolerance": { + "unit": "%", + "value": 12 + }, + "form": "liquid" + }, + { + "id": "95", + "producer": "White Labs", + "product_id": "WLP940", + "name": "Mexican Lager Yeast", + "type": "lager", + "notes": "From Mexico City, this yeast produces clean lager beer, with a crisp finish. Good for Mexican style light lagers, as well as dark lagers. This is one of the best lager strains in the White Labs yeast bank; try it with any lager.", + "attenuation_range": { + "minimum": { + "unit": "%", + "value": 70 + }, + "maximum": { + "unit": "%", + "value": 78 + } + }, + "flocculation": "medium", + "temperature_range": { + "minimum": { + "unit": "F", + "value": 50 + }, + "maximum": { + "unit": "F", + "value": 55 + } + }, + "alcohol_tolerance": { + "unit": "%", + "value": 10 + }, + "form": "liquid" + }, + { + "id": "96", + "producer": "Wyeast", + "product_id": "2000", + "name": "Budvar Lager", + "type": "lager", + "notes": "The Budvar strain has a nice malty nose with subtle fruit tones and a rich malt profile on the palate. It finishes malty but dry, well balanced and crisp. Hop character comes through in the finish.", + "attenuation_range": { + "minimum": { + "unit": "%", + "value": 71 + }, + "maximum": { + "unit": "%", + "value": 75 + } + }, + "flocculation": "medium high", + "temperature_range": { + "minimum": { + "unit": "F", + "value": 48 + }, + "maximum": { + "unit": "F", + "value": 56 + } + }, + "alcohol_tolerance": { + "unit": "%", + "value": 9 + }, + "form": "liquid" + }, + { + "id": "97", + "producer": "Wyeast", + "product_id": "2001", + "name": "Urquell Lager", + "type": "lager", + "notes": "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. It has a very clean and neutral finish.", + "attenuation_range": { + "minimum": { + "unit": "%", + "value": 72 + }, + "maximum": { + "unit": "%", + "value": 76 + } + }, + "flocculation": "medium high", + "temperature_range": { + "minimum": { + "unit": "F", + "value": 48 + }, + "maximum": { + "unit": "F", + "value": 56 + } + }, + "alcohol_tolerance": { + "unit": "%", + "value": 9 + }, + "form": "liquid" + }, + { + "id": "98", + "producer": "Wyeast", + "product_id": "2007", + "name": "Pilsen Lager", + "type": "lager", + "notes": "The classic American lager strain. This mild, neutral strain produces beers with a nice malty character and a smooth palate. It ferments dry and crisp with minimal sulfur or diacetyl. Beers from this strain exhibit the characteristics of the most popular lager in America.", + "attenuation_range": { + "minimum": { + "unit": "%", + "value": 71 + }, + "maximum": { + "unit": "%", + "value": 75 + } + }, + "flocculation": "medium", + "temperature_range": { + "minimum": { + "unit": "F", + "value": 48 + }, + "maximum": { + "unit": "F", + "value": 56 + } + }, + "alcohol_tolerance": { + "unit": "%", + "value": 9 + }, + "form": "liquid" + }, + { + "id": "99", + "producer": "Wyeast", + "product_id": "2035", + "name": "American Lager", + "type": "lager", + "notes": "A complex and aromatic strain that can be used for a variety of lager beers. This strain is an excellent choice for Classic American Pilsner beers.", + "attenuation_range": { + "minimum": { + "unit": "%", + "value": 73 + }, + "maximum": { + "unit": "%", + "value": 77 + } + }, + "flocculation": "medium", + "temperature_range": { + "minimum": { + "unit": "F", + "value": 48 + }, + "maximum": { + "unit": "F", + "value": 58 + } + }, + "alcohol_tolerance": { + "unit": "%", + "value": 9 + }, + "form": "liquid" + }, + { + "id": "100", + "producer": "Wyeast", + "product_id": "2042", + "name": "Danish lager", + "type": "lager", + "notes": "This yeast is a good choice for Dortmund-style lagers. It will ferment crisp and dry with a soft, rounded profile that accentuates hop characteristics.", + "attenuation_range": { + "minimum": { + "unit": "%", + "value": 73 + }, + "maximum": { + "unit": "%", + "value": 77 + } + }, + "flocculation": "low", + "temperature_range": { + "minimum": { + "unit": "F", + "value": 46 + }, + "maximum": { + "unit": "F", + "value": 56 + } + }, + "alcohol_tolerance": { + "unit": "%", + "value": 9 + }, + "form": "liquid" + }, + { + "id": "101", + "producer": "Wyeast", + "product_id": "2112", + "name": "California Lager", + "type": "lager", + "notes": "This strain is particularly well suited for producing California Common-style beers. It retains lager characteristics at temperatures up to 65°F (18°C) and produces malty, brilliantly clear beers. This strain is not recommended for cold temperature fermentation.", + "attenuation_range": { + "minimum": { + "unit": "%", + "value": 67 + }, + "maximum": { + "unit": "%", + "value": 71 + } + }, + "flocculation": "high", + "temperature_range": { + "minimum": { + "unit": "F", + "value": 58 + }, + "maximum": { + "unit": "F", + "value": 68 + } + }, + "alcohol_tolerance": { + "unit": "%", + "value": 9 + }, + "form": "liquid" + }, + { + "id": "102", + "producer": "Wyeast", + "product_id": "2124", + "name": "Bohemian Lager", + "type": "lager", + "notes": "This Carlsberg type yeast is the most widely used lager strain in the world, and is considered the ideal choice for brewing Cold IPAs. This strain produces a distinct malty profile with some ester character and a crisp finish. A versatile strain, that is great to use with lagers or Pilsners for fermentations in the 45-55°F (8-12°C) range. It may also be used for Common beer production with fermentations at 65-68 °F (18-20 °C). A thorough diacetyl rest is recommended after fermentation is complete.", + "attenuation_range": { + "minimum": { + "unit": "%", + "value": 73 + }, + "maximum": { + "unit": "%", + "value": 77 + } + }, + "flocculation": "medium low", + "temperature_range": { + "minimum": { + "unit": "F", + "value": 45 + }, + "maximum": { + "unit": "F", + "value": 68 + } + }, + "alcohol_tolerance": { + "unit": "%", + "value": 9 + }, + "form": "liquid" + }, + { + "id": "103", + "producer": "Wyeast", + "product_id": "2206", + "name": "Bavarian Lager", + "type": "lager", + "notes": "Used by many German breweries to produce rich, full-bodied, malty beers, this strain is a good choice for bocks and doppelbocks. A thorough diacetyl rest is recommended after fermentation is complete.", + "attenuation_range": { + "minimum": { + "unit": "%", + "value": 73 + }, + "maximum": { + "unit": "%", + "value": 77 + } + }, + "flocculation": "medium high", + "temperature_range": { + "minimum": { + "unit": "F", + "value": 46 + }, + "maximum": { + "unit": "F", + "value": 58 + } + }, + "alcohol_tolerance": { + "unit": "%", + "value": 9 + }, + "form": "liquid" + }, + { + "id": "104", + "producer": "Wyeast", + "product_id": "2278", + "name": "Czech Pils", + "type": "lager", + "notes": "Originating from the home of great Pilsners in the Czech Republic, this classic strain will finish dry and malty. It is the perfect choice for Bohemian-style Pilsners. Sulfur produced during fermentation can be reduced with warmer fermentation temperatures 58 °F (14 °C) and will dissipate with conditioning.", + "attenuation_range": { + "minimum": { + "unit": "%", + "value": 70 + }, + "maximum": { + "unit": "%", + "value": 74 + } + }, + "flocculation": "medium high", + "temperature_range": { + "minimum": { + "unit": "F", + "value": 50 + }, + "maximum": { + "unit": "F", + "value": 58 + } + }, + "alcohol_tolerance": { + "unit": "%", + "value": 9 + }, + "form": "liquid" + }, + { + "id": "105", + "producer": "Wyeast", + "product_id": "2308", + "name": "Munich Lager", + "type": "lager", + "notes": "This is a unique strain, capable of producing fine lagers. It is very smooth, well-rounded and full-bodied. A thorough diacetyl rest is recommended after fermentation is complete.", + "attenuation_range": { + "minimum": { + "unit": "%", + "value": 70 + }, + "maximum": { + "unit": "%", + "value": 74 + } + }, + "flocculation": "medium", + "temperature_range": { + "minimum": { + "unit": "F", + "value": 48 + }, + "maximum": { + "unit": "F", + "value": 56 + } + }, + "alcohol_tolerance": { + "unit": "%", + "value": 9 + }, + "form": "liquid" + }, + { + "id": "106", + "producer": "Wyeast", + "product_id": "2633", + "name": "Octoberfest Lager Blend", + "type": "lager", + "notes": "This blend of lager strains is designed to produce a rich, malty, complex and full bodied Octoberfest style beer. It attenuates well while leaving plenty of malt character and mouthfeel. This strain is low in sulfur production.", + "attenuation_range": { + "minimum": { + "unit": "%", + "value": 73 + }, + "maximum": { + "unit": "%", + "value": 77 + } + }, + "flocculation": "medium low", + "temperature_range": { + "minimum": { + "unit": "F", + "value": 48 + }, + "maximum": { + "unit": "F", + "value": 58 + } + }, + "alcohol_tolerance": { + "unit": "%", + "value": 9 + }, + "form": "liquid" + }, + { + "id": "111", + "producer": "Wyeast", + "product_id": "1007", + "name": "German Ale", + "type": "ale", + "notes": "A true top cropping yeast with low ester formation and a broad temperature range. Fermentation at higher temperatures may produce mild fruitiness. This powdery strain results in yeast that remains in suspension post fermentation. Beers mature rapidly, even when cold fermentation is used. Low or no detectable diacetyl.", + "attenuation_range": { + "minimum": { + "unit": "%", + "value": 73 + }, + "maximum": { + "unit": "%", + "value": 77 + } + }, + "flocculation": "low", + "temperature_range": { + "minimum": { + "unit": "F", + "value": 55 + }, + "maximum": { + "unit": "F", + "value": 68 + } + }, + "alcohol_tolerance": { + "unit": "%", + "value": 11 + }, + "form": "liquid" + }, + { + "id": "112", + "producer": "Wyeast", + "product_id": "1010", + "name": "American Wheat", + "type": "ale", + "notes": "A strong fermenting, true top cropping yeast that produces a dry, slightly tart, crisp beer. Ideal for beers where a low ester profile is desirable.", + "attenuation_range": { + "minimum": { + "unit": "%", + "value": 74 + }, + "maximum": { + "unit": "%", + "value": 78 + } + }, + "flocculation": "low", + "temperature_range": { + "minimum": { + "unit": "F", + "value": 58 + }, + "maximum": { + "unit": "F", + "value": 74 + } + }, + "alcohol_tolerance": { + "unit": "%", + "value": 10 + }, + "form": "liquid" + }, + { + "id": "113", + "producer": "Wyeast", + "product_id": "1028", + "name": "London Ale", + "type": "ale", + "notes": "A rich mineral profile that is bold and crisp with some fruitiness. Often used for higher gravity ales and when a high level of attenuation is desired.", + "attenuation_range": { + "minimum": { + "unit": "%", + "value": 73 + }, + "maximum": { + "unit": "%", + "value": 77 + } + }, + "flocculation": "medium low", + "temperature_range": { + "minimum": { + "unit": "F", + "value": 60 + }, + "maximum": { + "unit": "F", + "value": 72 + } + }, + "alcohol_tolerance": { + "unit": "%", + "value": 11 + }, + "form": "liquid" + }, + { + "id": "114", + "producer": "Wyeast", + "product_id": "1056", + "name": "American Ale", + "type": "ale", + "notes": "Very clean, crisp flavor characteristics with low fruitiness and mild ester production. A very versatile yeast for styles that desire dominant malt and hop character. This strain makes a wonderful 'House' strain. Mild citrus notes develop with cooler 60-66°F (15-19°C) fermentations. Normally requires filtration for bright beers.", + "attenuation_range": { + "minimum": { + "unit": "%", + "value": 73 + }, + "maximum": { + "unit": "%", + "value": 77 + } + }, + "flocculation": "medium low", + "temperature_range": { + "minimum": { + "unit": "F", + "value": 60 + }, + "maximum": { + "unit": "F", + "value": 72 + } + }, + "alcohol_tolerance": { + "unit": "%", + "value": 11 + }, + "form": "liquid" + }, + { + "id": "115", + "producer": "Wyeast", + "product_id": "1084", + "name": "Irish Ale", + "type": "ale", + "notes": "This versatile yeast ferments extremely well in dark worts. It is a good choice for most high gravity beers. Beers fermented in the lower temperature range produce a dry, crisp profile with subtle fruitiness. Fruit and complex esters will increase when fermentation temperatures are above 64°F (18°C).", + "attenuation_range": { + "minimum": { + "unit": "%", + "value": 71 + }, + "maximum": { + "unit": "%", + "value": 75 + } + }, + "flocculation": "medium", + "temperature_range": { + "minimum": { + "unit": "F", + "value": 62 + }, + "maximum": { + "unit": "F", + "value": 72 + } + }, + "alcohol_tolerance": { + "unit": "%", + "value": 12 + }, + "form": "liquid" + }, + { + "id": "116", + "producer": "Wyeast", + "product_id": "1098", + "name": "British Ale", + "type": "ale", + "notes": "This yeast allows malt and hop character to dominate the profile. It ferments dry and crisp, producing well-balanced beers with a clean and neutral finish. Ferments well down to 64°F (18°C).", + "attenuation_range": { + "minimum": { + "unit": "%", + "value": 73 + }, + "maximum": { + "unit": "%", + "value": 75 + } + }, + "flocculation": "medium", + "temperature_range": { + "minimum": { + "unit": "F", + "value": 64 + }, + "maximum": { + "unit": "F", + "value": 72 + } + }, + "alcohol_tolerance": { + "unit": "%", + "value": 10 + }, + "form": "liquid" + }, + { + "id": "117", + "producer": "Wyeast", + "product_id": "1099", + "name": "Whitbread Ale", + "type": "ale", + "notes": "A mildly malty and slightly fruity fermentation profile. It is less tart and dry than Wyeast 1098 British Ale. With good flocculation characteristics, this yeast clears well without filtration. Low fermentation temperatures will produce a clean finish with a very low ester profile.", + "attenuation_range": { + "minimum": { + "unit": "%", + "value": 68 + }, + "maximum": { + "unit": "%", + "value": 72 + } + }, + "flocculation": "medium high", + "temperature_range": { + "minimum": { + "unit": "F", + "value": 64 + }, + "maximum": { + "unit": "F", + "value": 75 + } + }, + "alcohol_tolerance": { + "unit": "%", + "value": 10 + }, + "form": "liquid" + }, + { + "id": "118", + "producer": "Wyeast", + "product_id": "1187", + "name": "Ringwood Ale", + "type": "ale", + "notes": "A top cropping yeast strain with unique fermentation and flavor characteristics. Expect distinct fruit esters with a malty, complex profile. Flocculation is high, and the beer will clear well without filtration. A thorough diacetyl rest is recommended after fermentation is complete. This strain can be a slow starter and fermenter.", + "attenuation_range": { + "minimum": { + "unit": "%", + "value": 68 + }, + "maximum": { + "unit": "%", + "value": 72 + } + }, + "flocculation": "high", + "temperature_range": { + "minimum": { + "unit": "F", + "value": 64 + }, + "maximum": { + "unit": "F", + "value": 74 + } + }, + "alcohol_tolerance": { + "unit": "%", + "value": 10 + }, + "form": "liquid" + }, + { + "id": "119", + "producer": "Wyeast", + "product_id": "1272", + "name": "American Ale II", + "type": "ale", + "notes": "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. This versatile strain is a very good choice for a 'House' strain. Expect a soft, clean profile with hints of nut, and a slightly tart finish. Ferment at warmer temperatures to accentuate hop character with an increased fruitiness. Or, ferment cool for a clean, light citrus character. It attenuates well and is reliably flocculent, producing bright beer without filtration.", + "attenuation_range": { + "minimum": { + "unit": "%", + "value": 72 + }, + "maximum": { + "unit": "%", + "value": 76 + } + }, + "flocculation": "medium", + "temperature_range": { + "minimum": { + "unit": "F", + "value": 60 + }, + "maximum": { + "unit": "F", + "value": 72 + } + }, + "alcohol_tolerance": { + "unit": "%", + "value": 10 + }, + "form": "liquid" + }, + { + "id": "120", + "producer": "Wyeast", + "product_id": "1275", + "name": "Thames Valley Ale", + "type": "ale", + "notes": "This strain produces classic British bitters with a rich, complex flavor profile. The yeast has a light malt character, low fruitiness, low esters and is clean and well balanced.", + "attenuation_range": { + "minimum": { + "unit": "%", + "value": 72 + }, + "maximum": { + "unit": "%", + "value": 76 + } + }, + "flocculation": "medium low", + "temperature_range": { + "minimum": { + "unit": "F", + "value": 62 + }, + "maximum": { + "unit": "F", + "value": 72 + } + }, + "alcohol_tolerance": { + "unit": "%", + "value": 10 + }, + "form": "liquid" + }, + { + "id": "121", + "producer": "Wyeast", + "product_id": "1318", + "name": "London Ale III", + "type": "ale", + "notes": "Originating from a traditional London brewery, this yeast has a wonderful malt and hop profile. It is a true top cropping strain with a fruity, very light and softly balanced palate. This strain will finish slightly sweet.", + "attenuation_range": { + "minimum": { + "unit": "%", + "value": 71 + }, + "maximum": { + "unit": "%", + "value": 75 + } + }, + "flocculation": "high", + "temperature_range": { + "minimum": { + "unit": "F", + "value": 64 + }, + "maximum": { + "unit": "F", + "value": 74 + } + }, + "alcohol_tolerance": { + "unit": "%", + "value": 10 + }, + "form": "liquid" + }, + { + "id": "122", + "producer": "Wyeast", + "product_id": "1332", + "name": "Northwest Ale", + "type": "ale", + "notes": "One of the classic ale strains from a Northwest U.S. Brewery. It produces a malty and mildly fruity ale with good depth and complexity.", + "attenuation_range": { + "minimum": { + "unit": "%", + "value": 67 + }, + "maximum": { + "unit": "%", + "value": 71 + } + }, + "flocculation": "high", + "temperature_range": { + "minimum": { + "unit": "F", + "value": 65 + }, + "maximum": { + "unit": "F", + "value": 75 + } + }, + "alcohol_tolerance": { + "unit": "%", + "value": 10 + }, + "form": "liquid" + }, + { + "id": "123", + "producer": "Wyeast", + "product_id": "1335", + "name": "British Ale II", + "type": "ale", + "notes": "A classic British ale profile with good flocculation and malty flavor characteristics. It will finish crisp, clean and fairly dry.", + "attenuation_range": { + "minimum": { + "unit": "%", + "value": 73 + }, + "maximum": { + "unit": "%", + "value": 76 + } + }, + "flocculation": "high", + "temperature_range": { + "minimum": { + "unit": "F", + "value": 63 + }, + "maximum": { + "unit": "F", + "value": 75 + } + }, + "alcohol_tolerance": { + "unit": "%", + "value": 10 + }, + "form": "liquid" + }, + { + "id": "124", + "producer": "Wyeast", + "product_id": "1450", + "name": "Denny's Favorite 50", + "type": "ale", + "notes": "This terrific all-round yeast can be used for almost any beer style, and is a mainstay of one of our local homebrewers, Mr. Denny Conn. It is unique in that it produces a big mouthfeel and accentuates the malt, caramel, or fruit character of a beer without being sweet or under-attenuated.", + "attenuation_range": { + "minimum": { + "unit": "%", + "value": 74 + }, + "maximum": { + "unit": "%", + "value": 76 + } + }, + "flocculation": "low", + "temperature_range": { + "minimum": { + "unit": "F", + "value": 60 + }, + "maximum": { + "unit": "F", + "value": 70 + } + }, + "alcohol_tolerance": { + "unit": "%", + "value": 10 + }, + "form": "liquid" + }, + { + "id": "125", + "producer": "Wyeast", + "product_id": "1469", + "name": "West Yorkshire Ale", + "type": "ale", + "notes": "This strain produces ales with a full chewy malt flavor and character, but finishes dry, producing famously balanced beers. Expect moderate nutty and stone-fruit esters. Best used for the production of cask-conditioned bitters, ESB and mild ales. Reliably flocculent, producing bright beer without filtration.", + "attenuation_range": { + "minimum": { + "unit": "%", + "value": 67 + }, + "maximum": { + "unit": "%", + "value": 71 + } + }, + "flocculation": "high", + "temperature_range": { + "minimum": { + "unit": "F", + "value": 64 + }, + "maximum": { + "unit": "F", + "value": 72 + } + }, + "alcohol_tolerance": { + "unit": "%", + "value": 9 + }, + "form": "liquid" + }, + { + "id": "126", + "producer": "Wyeast", + "product_id": "1728", + "name": "Scottish Ale", + "type": "ale", + "notes": "Our Scottish ale strain is ideally suited for the strong, malty ales of Scotland. This strain is very versatile, and is often used as a 'House' strain as it ferments neutral and clean. Higher fermentation temperatures will result in an increased ester profile.", + "attenuation_range": { + "minimum": { + "unit": "%", + "value": 69 + }, + "maximum": { + "unit": "%", + "value": 73 + } + }, + "flocculation": "high", + "temperature_range": { + "minimum": { + "unit": "F", + "value": 55 + }, + "maximum": { + "unit": "F", + "value": 75 + } + }, + "alcohol_tolerance": { + "unit": "%", + "value": 12 + }, + "form": "liquid" + }, + { + "id": "127", + "producer": "Wyeast", + "product_id": "1968", + "name": "London ESB Ale", + "type": "ale", + "notes": "A very good cask conditioned ale strain, this extremely flocculent yeast produces distinctly malty beers. Attenuation levels are typically less than most other yeast strains which results in a slightly sweeter finish. Ales produced with this strain tend to be fruity, increasingly so with higher fermentation temperatures of 70-74 °F (21-23 °C). A thorough diacetyl rest is recommended after fermentation is complete. Bright beers are easily achieved within days without any filtration.", + "attenuation_range": { + "minimum": { + "unit": "%", + "value": 67 + }, + "maximum": { + "unit": "%", + "value": 71 + } + }, + "flocculation": "very high", + "temperature_range": { + "minimum": { + "unit": "F", + "value": 64 + }, + "maximum": { + "unit": "F", + "value": 72 + } + }, + "alcohol_tolerance": { + "unit": "%", + "value": 9 + }, + "form": "liquid" + }, + { + "id": "128", + "producer": "Wyeast", + "product_id": "2565", + "name": "Kölsch", + "type": "ale", + "notes": "This strain is a classic, true top cropping yeast strain from a traditional brewery in Cologne, Germany. Beers will exhibit some of the fruity character of an ale, with a clean lager like profile. It produces low or no detectable levels of diacetyl. This yeast may also be used to produce quick-conditioning pseudo-lager beers and ferments well at cold 55-60 °F (13-16 °C) range. This powdery strain results in yeast that remain in suspension post fermentation. It requires filtration or additional settling time to produce bright beers.", + "attenuation_range": { + "minimum": { + "unit": "%", + "value": 73 + }, + "maximum": { + "unit": "%", + "value": 77 + } + }, + "flocculation": "low", + "temperature_range": { + "minimum": { + "unit": "F", + "value": 56 + }, + "maximum": { + "unit": "F", + "value": 70 + } + }, + "alcohol_tolerance": { + "unit": "%", + "value": 10 + }, + "form": "liquid" + }, + { + "id": "142", + "producer": "Wyeast", + "product_id": "1214", + "name": "Belgian Abbey", + "type": "ale", + "notes": "A widely used and alcohol tolerant Abbey yeast that is suitable for a variety of Belgian style ales. This strain produces a nice ester profile as well as slightly spicy alcohol notes. It can be slow to start; however, it attenuates well.", + "attenuation_range": { + "minimum": { + "unit": "%", + "value": 74 + }, + "maximum": { + "unit": "%", + "value": 78 + } + }, + "flocculation": "medium low", + "temperature_range": { + "minimum": { + "unit": "F", + "value": 68 + }, + "maximum": { + "unit": "F", + "value": 78 + } + }, + "alcohol_tolerance": { + "unit": "%", + "value": 12 + }, + "form": "liquid" + }, + { + "id": "143", + "producer": "Wyeast", + "product_id": "1388", + "name": "Belgian Strong Ale", + "type": "ale", + "notes": "The classic choice for brewing golden strong ales. This alcohol tolerant strain will produce a complex ester profile balanced nicely with subtle phenolics. Malt 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. 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.", + "attenuation_range": { + "minimum": { + "unit": "%", + "value": 74 + }, + "maximum": { + "unit": "%", + "value": 78 + } + }, + "flocculation": "low", + "temperature_range": { + "minimum": { + "unit": "F", + "value": 64 + }, + "maximum": { + "unit": "F", + "value": 80 + } + }, + "alcohol_tolerance": { + "unit": "%", + "value": 13 + }, + "form": "liquid" + }, + { + "id": "144", + "producer": "Wyeast", + "product_id": "1762", + "name": "Belgian Abbey II", + "type": "ale", + "notes": "An excellent yeast strain for use in Belgian dark strong ales. This strain has a relatively 'clean profile' which allows a rich malt and distinctive ethanol character to shine. Delicate dried fruit esters can be produced when used at higher fermentation temperatures or in a high gravity wort.", + "attenuation_range": { + "minimum": { + "unit": "%", + "value": 73 + }, + "maximum": { + "unit": "%", + "value": 77 + } + }, + "flocculation": "medium", + "temperature_range": { + "minimum": { + "unit": "F", + "value": 65 + }, + "maximum": { + "unit": "F", + "value": 75 + } + }, + "alcohol_tolerance": { + "unit": "%", + "value": 12 + }, + "form": "liquid" + }, + { + "id": "145", + "producer": "Wyeast", + "product_id": "3056", + "name": "Bavarian Wheat Blend", + "type": "ale", + "notes": "This proprietary blend of a top-fermenting neutral ale strain and a Bavarian wheat strain is a great choice when a subtle German style wheat beer is desired. The complex esters and phenolics from the wheat strain are nicely softened and balanced by the neutral ale strain.", + "attenuation_range": { + "minimum": { + "unit": "%", + "value": 73 + }, + "maximum": { + "unit": "%", + "value": 77 + } + }, + "flocculation": "medium", + "temperature_range": { + "minimum": { + "unit": "F", + "value": 64 + }, + "maximum": { + "unit": "F", + "value": 74 + } + }, + "alcohol_tolerance": { + "unit": "%", + "value": 10 + }, + "form": "liquid" + }, + { + "id": "146", + "producer": "Wyeast", + "product_id": "3068", + "name": "Weihenstephan Weizen", + "type": "ale", + "notes": "The classic and most popular German wheat beer strain used worldwide. This yeast strain produces a beautiful and delicate balance of banana esters and clove phenolics. The balance can be manipulated towards ester production through increasing the fermentation temperature, increasing the wort density, and decreasing the pitch rate. Over pitching can result in a near complete loss of banana character. Decreasing the ester level will allow a higher clove character to be perceived. Sulfur is commonly produced, but will dissipate with conditioning. This strain is very powdery and will remain in suspension for an extended amount of time following attenuation. This is true top cropping yeast and requires fermentor headspace of 33%.", + "attenuation_range": { + "minimum": { + "unit": "%", + "value": 73 + }, + "maximum": { + "unit": "%", + "value": 77 + } + }, + "flocculation": "low", + "temperature_range": { + "minimum": { + "unit": "F", + "value": 64 + }, + "maximum": { + "unit": "F", + "value": 75 + } + }, + "alcohol_tolerance": { + "unit": "%", + "value": 10 + }, + "form": "liquid" + }, + { + "id": "147", + "producer": "Wyeast", + "product_id": "3333", + "name": "German Wheat", + "type": "ale", + "notes": "A highly flocculent German wheat beer strain that is the perfect choice for use in Kristallweizen. This yeast strain produces a beautiful and delicate balance of banana esters and clove phenolics similar to the popular Wyeast 3068. However, this strain will sediment rapidly, resulting in bright beer without filtration. The balance can be manipulated towards ester production through increasing fermentation temperature, increasing the wort density, and decreasing the pitch rate. Over pitching can result in a near complete loss of banana character. Sulfur is commonly produced, but will dissipate with conditioning.", + "attenuation_range": { + "minimum": { + "unit": "%", + "value": 70 + }, + "maximum": { + "unit": "%", + "value": 76 + } + }, + "flocculation": "high", + "temperature_range": { + "minimum": { + "unit": "F", + "value": 63 + }, + "maximum": { + "unit": "F", + "value": 75 + } + }, + "alcohol_tolerance": { + "unit": "%", + "value": 10 + }, + "form": "liquid" + }, + { + "id": "148", + "producer": "Wyeast", + "product_id": "3463", + "name": "Forbidden Fruit", + "type": "ale", + "notes": "A widely-used strain in the production of Witbier and Grand Cru. This yeast will produce spicy phenolics which are balanced nicely by a complex ester profile. The subtle fruit character and dry tart finish will complement wheat malt, orange peel and spice additions typical of Wits.", + "attenuation_range": { + "minimum": { + "unit": "%", + "value": 72 + }, + "maximum": { + "unit": "%", + "value": 76 + } + }, + "flocculation": "low", + "temperature_range": { + "minimum": { + "unit": "F", + "value": 63 + }, + "maximum": { + "unit": "F", + "value": 76 + } + }, + "alcohol_tolerance": { + "unit": "%", + "value": 12 + }, + "form": "liquid" + }, + { + "id": "149", + "producer": "Wyeast", + "product_id": "3522", + "name": "Belgian Ardennes", + "type": "ale", + "notes": "One of the great and versatile strains for the production of classic Belgian style ales. This strain produces a beautiful balance of delicate fruit esters and subtle spicy notes, with neither one dominating. Unlike many other Belgian style strains, this strain is highly flocculent and results in bright beers.", + "attenuation_range": { + "minimum": { + "unit": "%", + "value": 72 + }, + "maximum": { + "unit": "%", + "value": 76 + } + }, + "flocculation": "high", + "temperature_range": { + "minimum": { + "unit": "F", + "value": 65 + }, + "maximum": { + "unit": "F", + "value": 76 + } + }, + "alcohol_tolerance": { + "unit": "%", + "value": 12 + }, + "form": "liquid" + }, + { + "id": "150", + "producer": "Wyeast", + "product_id": "3638", + "name": "Bavarian Wheat", + "type": "ale", + "notes": "A complex alternative to the standard German wheat strain profile. This strain produces apple, pear, and plum esters in addition to the dominant banana character. The esters are complemented nicely by clove and subtle vanilla phenolics. The balance can be manipulated towards ester production through increasing fermentation temperature, increasing the wort density, and decreasing the pitch rate. Over pitching can result in a near complete loss of banana character. Decreasing the ester level will allow a higher clove character to be perceived. Sulfur is commonly produced, but will dissipate with conditioning. This strain is very powdery and will remain in suspension for an extended amount of time following attenuation. This is true top cropping yeast and requires fermentor headspace of 33%.", + "attenuation_range": { + "minimum": { + "unit": "%", + "value": 70 + }, + "maximum": { + "unit": "%", + "value": 76 + } + }, + "flocculation": "low", + "temperature_range": { + "minimum": { + "unit": "F", + "value": 64 + }, + "maximum": { + "unit": "F", + "value": 75 + } + }, + "alcohol_tolerance": { + "unit": "%", + "value": 10 + }, + "form": "liquid" + }, + { + "id": "151", + "producer": "Wyeast", + "product_id": "3711", + "name": "French Saison", + "type": "ale", + "notes": "A very versatile strain that produces Saison or farmhouse style beers as well as other Belgian style beers that are highly aromatic (estery), peppery, spicy and citrusy. This strain enhances the use of spices and aroma hops, and is extremely attenuative but leaves an unexpected silky and rich mouthfeel. This strain can also be used to re-start stuck fermentations or in high gravity beers. 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.", + "attenuation_range": { + "minimum": { + "unit": "%", + "value": 77 + }, + "maximum": { + "unit": "%", + "value": 83 + } + }, + "flocculation": "low", + "temperature_range": { + "minimum": { + "unit": "F", + "value": 65 + }, + "maximum": { + "unit": "F", + "value": 77 + } + }, + "alcohol_tolerance": { + "unit": "%", + "value": 12 + }, + "form": "liquid" + }, + { + "id": "152", + "producer": "Wyeast", + "product_id": "3724", + "name": "Belgian Saison", + "type": "ale", + "notes": "This strain is the classic farmhouse ale yeast. A traditional yeast that is spicy with complex aromatics, including bubble gum. It 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. This 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. Warm fermentation temperatures, at least 90 °F (32 °C), or the use of a secondary strain can accelerate attenuation. 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.", + "attenuation_range": { + "minimum": { + "unit": "%", + "value": 76 + }, + "maximum": { + "unit": "%", + "value": 80 + } + }, + "flocculation": "low", + "temperature_range": { + "minimum": { + "unit": "F", + "value": 70 + }, + "maximum": { + "unit": "F", + "value": 95 + } + }, + "alcohol_tolerance": { + "unit": "%", + "value": 12 + }, + "form": "liquid" + }, + { + "id": "153", + "producer": "Wyeast", + "product_id": "3787", + "name": "Trappist High Gravity", + "type": "ale", + "notes": "A classic strain for brewing Belgian dubbel or Belgian tripel. This Abbey strain produces a nice balance of complex fruity esters and phenolics, making it desirable for use in other Belgian style ales as well. A flocculent, true top cropping yeast (additional headspace is recommended), that will work over a broad temperature range. This strain makes a great Belgian style “house” strain.", + "attenuation_range": { + "minimum": { + "unit": "%", + "value": 74 + }, + "maximum": { + "unit": "%", + "value": 78 + } + }, + "flocculation": "medium", + "temperature_range": { + "minimum": { + "unit": "F", + "value": 64 + }, + "maximum": { + "unit": "F", + "value": 78 + } + }, + "alcohol_tolerance": { + "unit": "%", + "value": 12 + }, + "form": "liquid" + }, + { + "id": "154", + "producer": "Wyeast", + "product_id": "3942", + "name": "Belgian Wheat", + "type": "ale", + "notes": "Isolated from a small Belgian brewery, this strain produces beers with moderate esters and minimal phenolics. Apple, bubblegum and plum-like aromas blend nicely with malt and hops. This strain will finish dry with a hint of tartness.", + "attenuation_range": { + "minimum": { + "unit": "%", + "value": 72 + }, + "maximum": { + "unit": "%", + "value": 76 + } + }, + "flocculation": "medium", + "temperature_range": { + "minimum": { + "unit": "F", + "value": 64 + }, + "maximum": { + "unit": "F", + "value": 74 + } + }, + "alcohol_tolerance": { + "unit": "%", + "value": 12 + }, + "form": "liquid" + }, + { + "id": "155", + "producer": "Wyeast", + "product_id": "3944", + "name": "Belgian Wit", + "type": "ale", + "notes": "This versatile witbier yeast strain can be used in a variety of Belgian style ales. This strain produces a complex flavor profile dominated by spicy phenolics with low to moderate ester production. It is a great strain choice when you want a delicate clove profile not to be overshadowed by esters. It will ferment fairly dry with a slightly tart finish that complements the use of oats, malted and unmalted wheat. This strain is a true top cropping yeast requiring full fermentor headspace of 33%.", + "attenuation_range": { + "minimum": { + "unit": "%", + "value": 72 + }, + "maximum": { + "unit": "%", + "value": 76 + } + }, + "flocculation": "medium", + "temperature_range": { + "minimum": { + "unit": "F", + "value": 62 + }, + "maximum": { + "unit": "F", + "value": 75 + } + }, + "alcohol_tolerance": { + "unit": "%", + "value": 12 + }, + "form": "liquid" + }, + { + "id": "156", + "producer": "Fermentis", + "product_id": "S-04", + "name": "Safale S-04", + "type": "ale", + "notes": "English ale brewer’s yeast selected for its fast fermentation profile. Produces balanced fruity and floral notes. Due to its flocculation power, tends to produce beers with higher clarity. Ideal for a large range of American and English Ales – including highly hopped beers – and is specially adapted to cask-conditioned and beers fermented in cylindro-conical tanks.", + "attenuation_range": { + "minimum": { + "unit": "%", + "value": 75 + }, + "maximum": { + "unit": "%", + "value": 75 + } + }, + "flocculation": "high", + "temperature_range": { + "minimum": { + "unit": "F", + "value": 54 + }, + "maximum": { + "unit": "F", + "value": 77 + } + }, + "alcohol_tolerance": { + "unit": "%", + "value": 0 + }, + "form": "dry" + }, + { + "id": "157", + "producer": "Fermentis", + "product_id": "US-05", + "name": "Safale US-05", + "type": "ale", + "notes": "American ale yeast producing well balanced beers with low diacetyl and a very clean, crisp end palate. Forms a firm foam head and presents a very good ability to stay in suspension during fermentation.", + "attenuation_range": { + "minimum": { + "unit": "%", + "value": 81 + }, + "maximum": { + "unit": "%", + "value": 81 + } + }, + "flocculation": "medium", + "temperature_range": { + "minimum": { + "unit": "F", + "value": 54 + }, + "maximum": { + "unit": "F", + "value": 77 + } + }, + "alcohol_tolerance": { + "unit": "%", + "value": 0 + }, + "form": "dry" + }, + { + "id": "158", + "producer": "Fermentis", + "product_id": "K-97", + "name": "Safale K-97", + "type": "ale", + "notes": "German ale yeast selected for its ability to form a large firm head when fermenting. Suitable to brew ales with low esters and can be used for Belgian type wheat beers. Its lower attenuation profile gives beers with a good length on the palate.", + "attenuation_range": { + "minimum": { + "unit": "%", + "value": 81 + }, + "maximum": { + "unit": "%", + "value": 81 + } + }, + "flocculation": "high", + "temperature_range": { + "minimum": { + "unit": "F", + "value": 54 + }, + "maximum": { + "unit": "F", + "value": 77 + } + }, + "alcohol_tolerance": { + "unit": "%", + "value": 0 + }, + "form": "dry" + }, + { + "id": "159", + "producer": "Fermentis", + "product_id": "S-23", + "name": "Saflager S-23", + "type": "lager", + "notes": "Bottom fermenting yeast originating from the VLB - Berlin in Germany recommended for the production of fruity and estery lagers. Its lower attenuation profile gives beers with a good length on the palate.", + "attenuation_range": { + "minimum": { + "unit": "%", + "value": 82 + }, + "maximum": { + "unit": "%", + "value": 82 + } + }, + "flocculation": "high", + "temperature_range": { + "minimum": { + "unit": "F", + "value": 48 + }, + "maximum": { + "unit": "F", + "value": 72 + } + }, + "alcohol_tolerance": { + "unit": "%", + "value": 0 + }, + "form": "dry" + }, + { + "id": "160", + "producer": "Fermentis", + "product_id": "W-34\/70", + "name": "Saflager W-34\/70", + "type": "lager", + "notes": "This famous yeast strain from Weihenstephan in Germany is used world-wide within the brewing industry. Saflager W-34\/70 allows to brew beers with a good balance of floral and fruity aromas and gives clean flavors and high drinkable beers.", + "attenuation_range": { + "minimum": { + "unit": "%", + "value": 83 + }, + "maximum": { + "unit": "%", + "value": 83 + } + }, + "flocculation": "high", + "temperature_range": { + "minimum": { + "unit": "F", + "value": 48 + }, + "maximum": { + "unit": "F", + "value": 72 + } + }, + "alcohol_tolerance": { + "unit": "%", + "value": 0 + }, + "form": "dry" + }, + { + "id": "161", + "producer": "Fermentis", + "product_id": "S-189", + "name": "Saflager S-189", + "type": "lager", + "notes": "Originating from the Hürlimann brewery in Switzerland. This lager yeast strain’s profile allows to brew fairly neutral flavor beers with a high drinkability. Depending on the conditions, it tends to present noticeable herbal and floral notes to lager beers.", + "attenuation_range": { + "minimum": { + "unit": "%", + "value": 84 + }, + "maximum": { + "unit": "%", + "value": 84 + } + }, + "flocculation": "high", + "temperature_range": { + "minimum": { + "unit": "F", + "value": 48 + }, + "maximum": { + "unit": "F", + "value": 72 + } + }, + "alcohol_tolerance": { + "unit": "%", + "value": 0 + }, + "form": "dry" + }, + { + "id": "162", + "producer": "Fermentis", + "product_id": "T-58", + "name": "Safbrew T-58", + "type": "ale", + "notes": "Specialty yeast selected for its estery somewhat peppery and spicy flavor development. Yeast with a good sedimentation: forms no clumps but a powdery haze when resuspended in the beer.", + "attenuation_range": { + "minimum": { + "unit": "%", + "value": 70 + }, + "maximum": { + "unit": "%", + "value": 70 + } + }, + "flocculation": "medium", + "temperature_range": { + "minimum": { + "unit": "F", + "value": 54 + }, + "maximum": { + "unit": "F", + "value": 77 + } + }, + "alcohol_tolerance": { + "unit": "%", + "value": 0 + }, + "form": "dry" + }, + { + "id": "163", + "producer": "Fermentis", + "product_id": "S-33", + "name": "Safbrew S-33", + "type": "ale", + "notes": "General purpose ale yeast with neutral flavor profiles. Its low attenuation gives beers with a very good length on the palate. Particularly recom- mended for specialty ales and trappist type beers. Yeast with a good sedimentation: forms no clumps but a powdery haze when resuspended in the beer.", + "attenuation_range": { + "minimum": { + "unit": "%", + "value": 70 + }, + "maximum": { + "unit": "%", + "value": 70 + } + }, + "temperature_range": { + "minimum": { + "unit": "F", + "value": 54 + }, + "maximum": { + "unit": "F", + "value": 77 + } + }, + "alcohol_tolerance": { + "unit": "%", + "value": 0 + }, + "form": "dry" + }, + { + "id": "164", + "producer": "Fermentis", + "product_id": "WB-06", + "name": "Safbrew WB-06", + "type": "ale", + "notes": "Specialty yeast selected for wheat beer fermentations. Produces subtle estery and phenol flavor notes typical of wheat beers. Allows to brew beer with a high drinkability profile and presents a very good ability to suspend during fermentation.", + "attenuation_range": { + "minimum": { + "unit": "%", + "value": 86 + }, + "maximum": { + "unit": "%", + "value": 86 + } + }, + "flocculation": "low", + "temperature_range": { + "minimum": { + "unit": "F", + "value": 54 + }, + "maximum": { + "unit": "F", + "value": 77 + } + }, + "alcohol_tolerance": { + "unit": "%", + "value": 0 + }, + "form": "dry" + }, + { + "id": "165", + "producer": "The Yeast Bay", + "product_id": "", + "name": "Vermont Ale", + "type": "ale", + "notes": "Isolated from a uniquely crafted double IPA out of the Northeastern United States, this yeast produces a balanced fruity ester profile of peaches and light citrus that complements any aggressively hopped beer.", + "attenuation_range": { + "minimum": { + "unit": "%", + "value": 75 + }, + "maximum": { + "unit": "%", + "value": 82 + } + }, + "flocculation": "medium low", + "temperature_range": { + "minimum": { + "unit": "F", + "value": 66 + }, + "maximum": { + "unit": "F", + "value": 70 + } + }, + "alcohol_tolerance": { + "unit": "%", + "value": 0 + }, + "form": "liquid" + }, + { + "id": "166", + "producer": "The Yeast Bay", + "product_id": "", + "name": "Wallonian Farmhouse", + "type": "ale", + "notes": "Isolated from a unique farmhouse-style ale that hails from the Walloon region of Belgium, this yeast is one of the funkiest \"clean\" yeast we have in our stable. It imparts a slight earthy funk and tart character to the beer, and is a very mild producer of some slightly spicy and mildly smokey flavor compounds. This yeast exhibits absurdly high attenuation, resulting in a practically bone-dry beer. If desired, we recommend controlling the dryness by adjusting the mash temperature or adding malts or adjuncts to the mash tun that will lend some body and residual sweetness to the beer. Use this yeast for any farmhouse style or experimental Belgian ale.", + "attenuation_range": { + "minimum": { + "unit": "%", + "value": 81 + }, + "maximum": { + "unit": "%", + "value": 88 + } + }, + "flocculation": "medium", + "temperature_range": { + "minimum": { + "unit": "F", + "value": 68 + }, + "maximum": { + "unit": "F", + "value": 78 + } + }, + "alcohol_tolerance": { + "unit": "%", + "value": 0 + }, + "form": "liquid" + }, + { + "id": "167", + "producer": "The Yeast Bay", + "product_id": "", + "name": "Northeastern Abbey", + "type": "ale", + "notes": "This yeast was isolated from a beer crafted by a well-known producer of Belgian-style ales in the Northeastern United States. This yeast produces a very mild spiciness and earthy flavor and aroma which is complemented by a subtle but magnificent array of fruity esters, including pear and light citrus fruit. The brewery from which this strain was isolated uses it in a very versatile manner across an array of Belgian styles. We prefer using this yeast for any and all light Belgian beers, including Wit, Belgian Pale and Belgian Blond, in addition to any experimental fruit beers in which a more unique and robust flavor and aroma profile is desired. Expect this yeast to produce a large, thick krausen.", + "attenuation_range": { + "minimum": { + "unit": "%", + "value": 77 + }, + "maximum": { + "unit": "%", + "value": 81 + } + }, + "flocculation": "medium low", + "temperature_range": { + "minimum": { + "unit": "F", + "value": 68 + }, + "maximum": { + "unit": "F", + "value": 73 + } + }, + "alcohol_tolerance": { + "unit": "%", + "value": 0 + }, + "form": "liquid" + }, + { + "id": "168", + "producer": "The Yeast Bay", + "product_id": "", + "name": "Saison Blend", + "type": "ale", + "notes": "A blend of two unique yeast strains isolated from beers that embody the saison style, this blend is a balance of the many characteristic saison flavors and aromas. One 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. Together, they produce a dry but balanced beer with a unique flavor and aroma profile.", + "attenuation_range": { + "minimum": { + "unit": "%", + "value": 76 + }, + "maximum": { + "unit": "%", + "value": 82 + } + }, + "flocculation": "medium low", + "temperature_range": { + "minimum": { + "unit": "F", + "value": 68 + }, + "maximum": { + "unit": "F", + "value": 80 + } + }, + "alcohol_tolerance": { + "unit": "%", + "value": 0 + }, + "form": "liquid" + }, + { + "id": "169", + "producer": "The Yeast Bay", + "product_id": "", + "name": "Dry Belgian Ale", + "type": "ale", + "notes": "Dry Belgian Ale is single strain of Saccharomyces cerevisiae isolated from a unique golden strong ale. The profile is a complex and balanced mix of apple, pear and light citrus fruit with some mild spicy and peppery notes. The apparent attenuation of this strain ranges anywhere from 85-100%, depending upon the mash profile and the grist composition. For a yeast that's as dry as it is, it creates beers with a surprising amount of balance even without the use of specialty grains or adjuncts. While we haven't completed our own tests in house, this yeast is used at the brewery from which it was isolated to make big beers that are in the neighborhood of 12-16% ABV and sufficiently dry. Use Dry Belgian Ale as a primary fermenter in any big Belgian beer, or to unstick that pesky stuck fermentation. To achieve high attenuation, we recommend fermenting with this strain at 70-71 °F for the first 2-3 days, and then bumping up the temperature to 74-75 °F for the remainder of fermentation.", + "attenuation_range": { + "minimum": { + "unit": "%", + "value": 85 + }, + "maximum": { + "unit": "%", + "value": 100 + } + }, + "flocculation": "medium high", + "temperature_range": { + "minimum": { + "unit": "F", + "value": 70 + }, + "maximum": { + "unit": "F", + "value": 76 + } + }, + "alcohol_tolerance": { + "unit": "%", + "value": 0 + }, + "form": "liquid" + }, + { + "id": "170", + "producer": "East Coast Yeast", + "product_id": "ECY07", + "name": "Scottish Heavy", + "type": "ale", + "notes": "Leaves a fruity profile with woody, oak esters reminiscent of malt whiskey. Well suited for 90\/ shilling or heavier ales including old ales and barleywines due to the level of attenuation (77-80%). Suggested fermentation temperature: 60-68F", + "attenuation_range": { + "minimum": { + "unit": "%", + "value": 77 + }, + "maximum": { + "unit": "%", + "value": 80 + } + }, + "temperature_range": { + "minimum": { + "unit": "F", + "value": 60 + }, + "maximum": { + "unit": "F", + "value": 68 + } + }, + "alcohol_tolerance": { + "unit": "%", + "value": 0 + }, + "form": "liquid" + }, + { + "id": "171", + "producer": "East Coast Yeast", + "product_id": "ECY08", + "name": "Saison Brasserie", + "type": "ale", + "notes": "A combination of several saison yeast strains for both fruity and spicy characteristics accompanied with dryness (attenuation ~ 80%). Suggested fermentation temperature: 75-85F.", + "attenuation_range": { + "minimum": { + "unit": "%", + "value": 80 + }, + "maximum": { + "unit": "%", + "value": 80 + } + }, + "temperature_range": { + "minimum": { + "unit": "F", + "value": 75 + }, + "maximum": { + "unit": "F", + "value": 85 + } + }, + "alcohol_tolerance": { + "unit": "%", + "value": 0 + }, + "form": "liquid" + }, + { + "id": "172", + "producer": "East Coast Yeast", + "product_id": "ECY09", + "name": "Belgian Abbaye", + "type": "ale", + "notes": "This yeast produces classic Belgian-style ales - robust, estery with a large note of clove and fruit. Rated highly in sensory tests described in \"Brew Like a Monk\" for complexity and low production of higher alcohols. Attenuation 74-76%, fermentation temperature 66-72F.", + "attenuation_range": { + "minimum": { + "unit": "%", + "value": 74 + }, + "maximum": { + "unit": "%", + "value": 76 + } + }, + "temperature_range": { + "minimum": { + "unit": "F", + "value": 66 + }, + "maximum": { + "unit": "F", + "value": 72 + } + }, + "alcohol_tolerance": { + "unit": "%", + "value": 0 + }, + "form": "liquid" + }, + { + "id": "173", + "producer": "East Coast Yeast", + "product_id": "ECY10", + "name": "Old Newark Ale", + "type": "ale", + "notes": "Sourced from a defunct east coast brewery, this pure strain was identified as their \"ale-pitching yeast\". Good for all styles of American and English ales with high flocculation and a compact sedimentation. Suggested fermentation temperature: 60-68F; attenuation ~76%.", + "attenuation_range": { + "minimum": { + "unit": "%", + "value": 76 + }, + "maximum": { + "unit": "%", + "value": 76 + } + }, + "temperature_range": { + "minimum": { + "unit": "F", + "value": 60 + }, + "maximum": { + "unit": "F", + "value": 68 + } + }, + "alcohol_tolerance": { + "unit": "%", + "value": 0 + }, + "form": "liquid" + }, + { + "id": "174", + "producer": "East Coast Yeast", + "product_id": "ECY11", + "name": "Belgian White", + "type": "ale", + "notes": "Isolated from the Hainaut region in Belgium, this pure yeast will produce flavors reminiscent of witbiers. Suggested fermentation temperature: 70-76. Attenuation ~76%.", + "attenuation_range": { + "minimum": { + "unit": "%", + "value": 76 + }, + "maximum": { + "unit": "%", + "value": 76 + } + }, + "temperature_range": { + "minimum": { + "unit": "F", + "value": 70 + }, + "maximum": { + "unit": "F", + "value": 76 + } + }, + "alcohol_tolerance": { + "unit": "%", + "value": 0 + }, + "form": "liquid" + }, + { + "id": "175", + "producer": "East Coast Yeast", + "product_id": "ECY12", + "name": "Old Newark Beer", + "type": "lager", + "notes": "Sourced from the same east coast brewery as ECY10, this was identified as their \"beer-pitching yeast\" (i.e. lager yeast). The strain was identified as S. cerevisae, hence it is not a true lager yeast, but can ferment at lager fermentation temperatures. Clean and crisp when fermented at 58-68F; attenuation ~78%.", + "attenuation_range": { + "minimum": { + "unit": "%", + "value": 78 + }, + "maximum": { + "unit": "%", + "value": 78 + } + }, + "temperature_range": { + "minimum": { + "unit": "F", + "value": 58 + }, + "maximum": { + "unit": "F", + "value": 68 + } + }, + "alcohol_tolerance": { + "unit": "%", + "value": 0 + }, + "form": "liquid" + }, + { + "id": "176", + "producer": "East Coast Yeast", + "product_id": "ECY13", + "name": "Belgian Abbaye 2", + "type": "ale", + "notes": "Traditional Belgian yeast with a complex, dry, fruity malt profile. Rated highly in sensory tests described in \"Brew Like a Monk\" for complexity and low production of higher alcohols. Attenuation 74-76%; fermentation temperature: 66-72F.", + "attenuation_range": { + "minimum": { + "unit": "%", + "value": 74 + }, + "maximum": { + "unit": "%", + "value": 76 + } + }, + "temperature_range": { + "minimum": { + "unit": "F", + "value": 66 + }, + "maximum": { + "unit": "F", + "value": 72 + } + }, + "alcohol_tolerance": { + "unit": "%", + "value": 0 + }, + "form": "liquid" + }, + { + "id": "177", + "producer": "East Coast Yeast", + "product_id": "ECY14", + "name": "Saison Single", + "type": "ale", + "notes": "This strain leaves a smooth, full farmhouse character with mild esters reminiscent of apple pie spice. Attenuation 76-78%; fermentation temperature: 75-82F.", + "attenuation_range": { + "minimum": { + "unit": "%", + "value": 76 + }, + "maximum": { + "unit": "%", + "value": 78 + } + }, + "temperature_range": { + "minimum": { + "unit": "F", + "value": 75 + }, + "maximum": { + "unit": "F", + "value": 82 + } + }, + "alcohol_tolerance": { + "unit": "%", + "value": 0 + }, + "form": "liquid" + }, + { + "id": "178", + "producer": "East Coast Yeast", + "product_id": "ECY17", + "name": "Burton Union", + "type": "ale", + "notes": "Produces a bold, citrusy character which accentuates mineral and hop flavors. Well suited for classic English pale ales and ESB. Attenuation 73-75%; fermentation temperature: 64-69F.", + "attenuation_range": { + "minimum": { + "unit": "%", + "value": 73 + }, + "maximum": { + "unit": "%", + "value": 75 + } + }, + "temperature_range": { + "minimum": { + "unit": "F", + "value": 64 + }, + "maximum": { + "unit": "F", + "value": 69 + } + }, + "alcohol_tolerance": { + "unit": "%", + "value": 0 + }, + "form": "liquid" + }, + { + "id": "179", + "producer": "East Coast Yeast", + "product_id": "ECY18", + "name": "British Mild", + "type": "ale", + "notes": "This yeast has a complex woody ester and is typically under-attenuating (does not ferment malto-triose) leaving a pronounced malt profile with a slight sweetness that is perfect for milds and bitters. Apparent attenuation: 66-70%; fermentation temperature: 60-68F.", + "attenuation_range": { + "minimum": { + "unit": "%", + "value": 66 + }, + "maximum": { + "unit": "%", + "value": 70 + } + }, + "temperature_range": { + "minimum": { + "unit": "F", + "value": 60 + }, + "maximum": { + "unit": "F", + "value": 68 + } + }, + "alcohol_tolerance": { + "unit": "%", + "value": 0 + }, + "form": "liquid" + }, + { + "id": "180", + "producer": "East Coast Yeast", + "product_id": "ECY21", + "name": "Kolschbier", + "type": "ale", + "notes": "Produces a clean lager-like profile at ale fermentation temperatures. Smooth mineral and malt flavors come through with a clean, lightly yeasty flavor and aroma in the finish. Recommended fermentation temperature: 58-66F; attenuation:75-78%.", + "attenuation_range": { + "minimum": { + "unit": "%", + "value": 75 + }, + "maximum": { + "unit": "%", + "value": 78 + } + }, + "temperature_range": { + "minimum": { + "unit": "F", + "value": 58 + }, + "maximum": { + "unit": "F", + "value": 66 + } + }, + "alcohol_tolerance": { + "unit": "%", + "value": 0 + }, + "form": "liquid" + }, + { + "id": "181", + "producer": "East Coast Yeast", + "product_id": "ECY28", + "name": "Kellerbier", + "type": "lager", + "notes": "This yeast exhibits a clean, crisp lager in the traditional northern German character. Use in German pilsners including Kellerbier. Recommended fermentation temperature: 46-54F; attenuation: 74-76%.", + "attenuation_range": { + "minimum": { + "unit": "%", + "value": 74 + }, + "maximum": { + "unit": "%", + "value": 76 + } + }, + "temperature_range": { + "minimum": { + "unit": "F", + "value": 46 + }, + "maximum": { + "unit": "F", + "value": 54 + } + }, + "alcohol_tolerance": { + "unit": "%", + "value": 0 + }, + "form": "liquid" + }, + { + "id": "182", + "producer": "East Coast Yeast", + "product_id": "ECY29", + "name": "Northeast Ale", + "type": "ale", + "notes": "A unique ale yeast with an abundance of citrusy esters accentuating American-style hops in any pale ale, IPA, double IPA. Low flocculation. Attenuation: 73-75%; suggested fermentation temperature: 65-70F.", + "attenuation_range": { + "minimum": { + "unit": "%", + "value": 73 + }, + "maximum": { + "unit": "%", + "value": 75 + } + }, + "temperature_range": { + "minimum": { + "unit": "F", + "value": 65 + }, + "maximum": { + "unit": "F", + "value": 70 + } + }, + "alcohol_tolerance": { + "unit": "%", + "value": 0 + }, + "form": "liquid" + }, + { + "id": "183", + "producer": "Brewferm", + "product_id": "", + "name": "Blanche Yeast", + "type": "ale", + "notes": "Top fermenting strain for Belgian witbier and wheats. Spicy and lightly phenolic.", + "attenuation_range": { + "minimum": { + "unit": "%", + "value": 0 + }, + "maximum": { + "unit": "%", + "value": 0 + } + }, + "flocculation": "medium", + "temperature_range": { + "minimum": { + "unit": "F", + "value": 64 + }, + "maximum": { + "unit": "F", + "value": 73 + } + }, + "alcohol_tolerance": { + "unit": "%", + "value": 0 + }, + "form": "dry" + }, + { + "id": "184", + "producer": "Brewferm", + "product_id": "", + "name": "Lager Yeast", + "type": "lager", + "notes": "A dry lager yeast with high attenuation. Ferments clean and malty.", + "attenuation_range": { + "minimum": { + "unit": "%", + "value": 0 + }, + "maximum": { + "unit": "%", + "value": 0 + } + }, + "flocculation": "high", + "temperature_range": { + "minimum": { + "unit": "F", + "value": 50 + }, + "maximum": { + "unit": "F", + "value": 59 + } + }, + "alcohol_tolerance": { + "unit": "%", + "value": 0 + }, + "form": "dry" + }, + { + "id": "185", + "producer": "Brewferm", + "product_id": "", + "name": "Top Yeast", + "type": "ale", + "notes": "Top fermenting yeast that most suitable for amber coloured and dark beers. Fast fermentation with low residual sugar. Formation of fruity esters.", + "attenuation_range": { + "minimum": { + "unit": "%", + "value": 0 + }, + "maximum": { + "unit": "%", + "value": 0 + } + }, + "flocculation": "high", + "temperature_range": { + "minimum": { + "unit": "F", + "value": 64 + }, + "maximum": { + "unit": "F", + "value": 77 + } + }, + "alcohol_tolerance": { + "unit": "%", + "value": 0 + }, + "form": "dry" + }, + { + "id": "186", + "producer": "Coopers", + "product_id": "", + "name": "Cooper Ale", + "type": "ale", + "notes": "General purpose dry ale yeast with a very good reputation. Produces significant fruity flavors. No phenolics. Clean, fruity finish.", + "attenuation_range": { + "minimum": { + "unit": "%", + "value": 0 + }, + "maximum": { + "unit": "%", + "value": 0 + } + }, + "flocculation": "medium", + "temperature_range": { + "minimum": { + "unit": "F", + "value": 62 + }, + "maximum": { + "unit": "F", + "value": 72 + } + }, + "alcohol_tolerance": { + "unit": "%", + "value": 0 + }, + "form": "dry" + }, + { + "id": "187", + "producer": "Danstar", + "product_id": "BRY-97", + "name": "BRY-97 American West Coast Ale", + "type": "ale", + "notes": "BRY-97 produces some esters which results in beers that are slightly estery and almost neutral.", + "attenuation_range": { + "minimum": { + "unit": "%", + "value": 75 + }, + "maximum": { + "unit": "%", + "value": 80 + } + }, + "flocculation": "high", + "temperature_range": { + "minimum": { + "unit": "F", + "value": 59 + }, + "maximum": { + "unit": "F", + "value": 72 + } + }, + "alcohol_tolerance": { + "unit": "%", + "value": 12 + }, + "form": "dry" + }, + { + "id": "188", + "producer": "Danstar", + "product_id": "", + "name": "Belle Saison Belgian Saison-Style", + "type": "ale", + "notes": "Belle Saison produces esters and phenols, which results in beers with fruity, peppery and spicy flavors and aromas.", + "attenuation_range": { + "minimum": { + "unit": "%", + "value": 75 + }, + "maximum": { + "unit": "%", + "value": 80 + } + }, + "flocculation": "high", + "temperature_range": { + "minimum": { + "unit": "F", + "value": 59 + }, + "maximum": { + "unit": "F", + "value": 95 + } + }, + "alcohol_tolerance": { + "unit": "%", + "value": 14 + }, + "form": "dry" + }, + { + "id": "189", + "producer": "Danstar", + "product_id": "CBC-1", + "name": "CBC-1 Yeast for Cask & Bottle Conditioning", + "type": "ale", + "notes": "Neutral flavor and aroma. Alcohol resistant. Not able to utilize maltotriose.", + "attenuation_range": { + "minimum": { + "unit": "%", + "value": 70 + }, + "maximum": { + "unit": "%", + "value": 75 + } + }, + "flocculation": "high", + "temperature_range": { + "minimum": { + "unit": "F", + "value": 68 + }, + "maximum": { + "unit": "F", + "value": 77 + } + }, + "alcohol_tolerance": { + "unit": "%", + "value": 12 + }, + "form": "dry" + }, + { + "id": "190", + "producer": "Danstar", + "product_id": "", + "name": "Diamond Lager", + "type": "lager", + "notes": "Typical German lager yeast. Crisp and clean finish.", + "attenuation_range": { + "minimum": { + "unit": "%", + "value": 75 + }, + "maximum": { + "unit": "%", + "value": 80 + } + }, + "flocculation": "high", + "temperature_range": { + "minimum": { + "unit": "F", + "value": 50 + }, + "maximum": { + "unit": "F", + "value": 59 + } + }, + "alcohol_tolerance": { + "unit": "%", + "value": 7 + }, + "form": "dry" + }, + { + "id": "191", + "producer": "Danstar", + "product_id": "", + "name": "Munich Wheat", + "type": "ale", + "notes": "German wheat beer yeast from Bavaria producing typical banana and clovy flavors.", + "attenuation_range": { + "minimum": { + "unit": "%", + "value": 75 + }, + "maximum": { + "unit": "%", + "value": 80 + } + }, + "flocculation": "low", + "temperature_range": { + "minimum": { + "unit": "F", + "value": 63 + }, + "maximum": { + "unit": "F", + "value": 76 + } + }, + "alcohol_tolerance": { + "unit": "%", + "value": 7 + }, + "form": "dry" + }, + { + "id": "192", + "producer": "Danstar", + "product_id": "", + "name": "Nottingham Ale", + "type": "ale", + "notes": "Neutral flavors and aroma.", + "attenuation_range": { + "minimum": { + "unit": "%", + "value": 75 + }, + "maximum": { + "unit": "%", + "value": 80 + } + }, + "flocculation": "high", + "temperature_range": { + "minimum": { + "unit": "F", + "value": 50 + }, + "maximum": { + "unit": "F", + "value": 73 + } + }, + "alcohol_tolerance": { + "unit": "%", + "value": 9 + }, + "form": "dry" + }, + { + "id": "193", + "producer": "Danstar", + "product_id": "", + "name": "Windsor British Style", + "type": "ale", + "notes": "Windsor produces esters and the resulting beers display fruity flavors and aromas. This particular strain is not able to use the sugar maltotriose (a molecule com- posed of 3 glucose units) which is present in the wort in an average of 10-15% in all-malt worts. The consequence of this will be residual sweetness in the beer.", + "attenuation_range": { + "minimum": { + "unit": "%", + "value": 70 + }, + "maximum": { + "unit": "%", + "value": 75 + } + }, + "flocculation": "low", + "temperature_range": { + "minimum": { + "unit": "F", + "value": 59 + }, + "maximum": { + "unit": "F", + "value": 72 + } + }, + "alcohol_tolerance": { + "unit": "%", + "value": 7 + }, + "form": "dry" + }, + { + "id": "194", + "producer": "Mangrove Jack's", + "product_id": "M02", + "name": "Craft Series Cider Yeast", + "type": "other", + "notes": "Mangrove Jack's Cider Yeast is a high ester-producing strain, imparting wonderful flavor depth, revealing the full fruit potential of the juice. Ciders fermented using this strain are exceptionally crisp, flavorsome and refreshing in taste. This highly robust yeast has good fructose assimilation and is capable of fermenting under challenging conditions and over a wide temperature range. Mangrove Jack's Cider Yeast is a highly flocculent strain, suitable for all styles of cider. Trace nutrients have been blended with the yeast in Mangrove Jack's Cider Yeast sachets for optimum yeast health, fermentation performance and cider quality.", + "attenuation_range": { + "minimum": { + "unit": "%", + "value": 75 + }, + "maximum": { + "unit": "%", + "value": 80 + } + }, + "flocculation": "high", + "temperature_range": { + "minimum": { + "unit": "F", + "value": 54 + }, + "maximum": { + "unit": "F", + "value": 82 + } + }, + "alcohol_tolerance": { + "unit": "%", + "value": 0 + }, + "form": "dry" + }, + { + "id": "195", + "producer": "Mangrove Jack's", + "product_id": "M03", + "name": "Newcastle Dark Ale Yeast", + "type": "ale", + "notes": "Newcastle Dark Ale Yeast successfully brings classic cask ale production into the homebrew or craft setting. This is a top-fermentation strain well suited for fermenting British ales, particularly dark and full bodied ales, mild brown ales and Scottish Heavy ales. Selected to not over attenuate, this strain will stop short of the low end gravities exhibited by other yeast strains. Dark fruity esters are pronounced when fermented at the appropriate temperature. Care should be taken to adjust hop bitterness to ensures it suits the ester character and complements the fuller bodied finish.", + "attenuation_range": { + "minimum": { + "unit": "%", + "value": 70 + }, + "maximum": { + "unit": "%", + "value": 75 + } + }, + "flocculation": "medium", + "temperature_range": { + "minimum": { + "unit": "F", + "value": 64 + }, + "maximum": { + "unit": "F", + "value": 72 + } + }, + "alcohol_tolerance": { + "unit": "%", + "value": 0 + }, + "form": "dry" + }, + { + "id": "196", + "producer": "Mangrove Jack's", + "product_id": "M07", + "name": "British Ale Yeast", + "type": "ale", + "notes": "A neutral top-fermenting strain especially suited for brewing silky smooth light ales with a neutral yeast aroma and flavor contribution. This strain also works well for stronger ales where a soft and balanced mouth feel is desired and where the nutty, spicy and earthy hop and malt characteristics should be enhanced. This yeast strain is highly flocculent and not prone to autolysis, making it an excellent choice for both cask and bottle conditioned beer.", + "attenuation_range": { + "minimum": { + "unit": "%", + "value": 75 + }, + "maximum": { + "unit": "%", + "value": 80 + } + }, + "flocculation": "very high", + "temperature_range": { + "minimum": { + "unit": "F", + "value": 57 + }, + "maximum": { + "unit": "F", + "value": 72 + } + }, + "alcohol_tolerance": { + "unit": "%", + "value": 0 + }, + "form": "dry" + }, + { + "id": "197", + "producer": "Mangrove Jack's", + "product_id": "M10", + "name": "Workhorse Yeast", + "type": "ale", + "notes": "Workhorse Beer yeast is a true all rounder, suitable for a myriad of beer styles at extremely high gravities and different brewing temperatures. From Baltic porter to ambient temperature fermented lagers, this top-fermenting strain has such a clean flavor and aroma profile that it is suitable for almost every application. It is a robust strain with rapid and reliable fermentation performance, good attenuation properties, and ideally suited to making cask or bottle conditioned beers. This highly versatile strain also has very good ethanol tolerance up to 9% ABV and excellent temperature tolerance up to 90°F (32°C).", + "attenuation_range": { + "minimum": { + "unit": "%", + "value": 75 + }, + "maximum": { + "unit": "%", + "value": 80 + } + }, + "flocculation": "medium", + "temperature_range": { + "minimum": { + "unit": "F", + "value": 68 + }, + "maximum": { + "unit": "F", + "value": 90 + } + }, + "alcohol_tolerance": { + "unit": "%", + "value": 0 + }, + "form": "dry" + }, + { + "id": "198", + "producer": "Mangrove Jack's", + "product_id": "M20", + "name": "Bavarian Wheat Yeast", + "type": "ale", + "notes": "A classic top-fermenting yeast suited for brewing a range of German Weizens as well as Belgian Witbier. It has a very low flocculation rate and a clean, \"yeasty\" aroma which makes it ideal for beers that are traditionally served cloudy. This yeast creates beer with a low to completely dry level of sweetness, medium body with a silky mouth feel, and a delicious banana and spice aroma.", + "attenuation_range": { + "minimum": { + "unit": "%", + "value": 70 + }, + "maximum": { + "unit": "%", + "value": 75 + } + }, + "flocculation": "low", + "temperature_range": { + "minimum": { + "unit": "F", + "value": 59 + }, + "maximum": { + "unit": "F", + "value": 86 + } + }, + "alcohol_tolerance": { + "unit": "%", + "value": 0 + }, + "form": "dry" + }, + { + "id": "199", + "producer": "Mangrove Jack's", + "product_id": "M27", + "name": "Belgian Ale Yeast", + "type": "ale", + "notes": "With a myriad of flavours and aromas embraced by master brewers all over Belgium, this strain has been specially developed to bring the best of these flavors to the home or craft brewer. Belgian ale yeast is an exceptional top-fermenting yeast strain creating distinctive beers with spicy, fruity and peppery notes. Ideal for fermentation of Belgian Saison or farmhouse style beers, but also suitable for other Belgian styles. This yeast is highly attenuative and has a high ethanol tolerance that makes it ideal for creating most Belgian beer styles, including Quadrupel styles of up to 14% ABV. At higher alcohol levels fermentation may take longer but the strain is robust enough to deal with almost anything. This strain successfully brings the sophistication of classic Belgian ale production to the home and small brewery.", + "attenuation_range": { + "minimum": { + "unit": "%", + "value": 80 + }, + "maximum": { + "unit": "%", + "value": 85 + } + }, + "flocculation": "medium", + "temperature_range": { + "minimum": { + "unit": "F", + "value": 79 + }, + "maximum": { + "unit": "F", + "value": 90 + } + }, + "alcohol_tolerance": { + "unit": "%", + "value": 14 + }, + "form": "dry" + }, + { + "id": "200", + "producer": "Mangrove Jack's", + "product_id": "M44", + "name": "US West Coast Yeast", + "type": "ale", + "notes": "U.S. West Coast Yeast is a high attenuating, top-fermenting strain that ferments with almost completely neutral attributes across a wide range of wort strengths and temperature ranges. It produces a moderately high acidity which allows the tangy citrus hop aromas to really punch through, while also enhancing toasted and dark malt characters. If you plan to use a lot of expensive flavourful hops as the prominent feature of your beer, use this yeast.", + "attenuation_range": { + "minimum": { + "unit": "%", + "value": 75 + }, + "maximum": { + "unit": "%", + "value": 80 + } + }, + "flocculation": "high", + "temperature_range": { + "minimum": { + "unit": "F", + "value": 59 + }, + "maximum": { + "unit": "F", + "value": 74 + } + }, + "alcohol_tolerance": { + "unit": "%", + "value": 0 + }, + "form": "dry" + }, + { + "id": "201", + "producer": "Mangrove Jack's", + "product_id": "M79", + "name": "Burton Union Yeast", + "type": "ale", + "notes": "Famous the world over for its crisp, dry and uniquely malty and hoppy ales, this strain has been isolated and developed especially for the home and craft brewer from a commercial brewery in the heartland of British Brewing. Burton Union Yeast is a gentle but rapid fermenter that generates light and delicate ripe pear esters and does not strip away light malt character or body. Moderate acidity balances the silky smooth texture of beers fermented with this strain. When hops or malt aromas are stronger, the yeast contribution will be neutral. When used in lighter quality malt bases, the hops and esters are able to shine. Beers made with this yeast are quick to condition, giving you great beer in as little as 3 weeks.", + "attenuation_range": { + "minimum": { + "unit": "%", + "value": 75 + }, + "maximum": { + "unit": "%", + "value": 80 + } + }, + "flocculation": "high", + "temperature_range": { + "minimum": { + "unit": "F", + "value": 62 + }, + "maximum": { + "unit": "F", + "value": 74 + } + }, + "alcohol_tolerance": { + "unit": "%", + "value": 0 + }, + "form": "dry" + }, + { + "id": "202", + "producer": "Mangrove Jack's", + "product_id": "M84", + "name": "Bohemian Lager Yeast", + "type": "lager", + "notes": "Bohemian Lager is a classic bottom-fermenting, continental lager strain that produces elegant, well balanced beers. Bohemian Lager Yeast is characterized by its dry and clean palate, typical of traditional Czech brewing. This strain confers smooth, subtle yeast characteristics with muted fruit notes, resulting in refreshingly crisp lagers with expressive hop character. While rich and chewy, the beers fermented with this strain will not be sweet, but may have an elusive sweet malt flavor in the aftertaste. Lagering periods as short as 4 weeks may produce acceptable beer, but allowing beer to lager 6-8 weeks will result in beer that is richer, smoother, with a more refined aroma and flavor.", + "attenuation_range": { + "minimum": { + "unit": "%", + "value": 75 + }, + "maximum": { + "unit": "%", + "value": 80 + } + }, + "flocculation": "high", + "temperature_range": { + "minimum": { + "unit": "F", + "value": 50 + }, + "maximum": { + "unit": "F", + "value": 59 + } + }, + "alcohol_tolerance": { + "unit": "%", + "value": 0 + }, + "form": "dry" + }, + { + "id": "203", + "producer": "White Labs", + "product_id": "WLP003", + "name": "German Ale II", + "type": "ale", + "notes": "Strong sulfer component will reduce with aging. Clean flavor, but with more ester production than regular German Ale Yeast.", + "attenuation_range": { + "minimum": { + "unit": "%", + "value": 73 + }, + "maximum": { + "unit": "%", + "value": 80 + } + }, + "flocculation": "medium", + "temperature_range": { + "minimum": { + "unit": "F", + "value": 65 + }, + "maximum": { + "unit": "F", + "value": 70 + } + }, + "alcohol_tolerance": { + "unit": "%", + "value": 10 + }, + "form": "liquid" + }, + { + "id": "204", + "producer": "White Labs", + "product_id": "WLP025", + "name": "Southwold Ale", + "type": "ale", + "notes": "From Suffolk county. Products complex fruity and citrus flavors. Slight sulfer production, but this will fade with ageing.", + "attenuation_range": { + "minimum": { + "unit": "%", + "value": 68 + }, + "maximum": { + "unit": "%", + "value": 75 + } + }, + "flocculation": "medium", + "temperature_range": { + "minimum": { + "unit": "F", + "value": 66 + }, + "maximum": { + "unit": "F", + "value": 69 + } + }, + "alcohol_tolerance": { + "unit": "%", + "value": 10 + }, + "form": "liquid" + }, + { + "id": "205", + "producer": "White Labs", + "product_id": "WLP026", + "name": "Premium Bitter Ale", + "type": "ale", + "notes": "From Staffordshire England. Mild, but complex estery flavor. High attenuation - ferments strong and dry. Suitable for high gravity beers.", + "attenuation_range": { + "minimum": { + "unit": "%", + "value": 70 + }, + "maximum": { + "unit": "%", + "value": 75 + } + }, + "flocculation": "medium", + "temperature_range": { + "minimum": { + "unit": "F", + "value": 67 + }, + "maximum": { + "unit": "F", + "value": 70 + } + }, + "alcohol_tolerance": { + "unit": "%", + "value": 10 + }, + "form": "liquid" + }, + { + "id": "206", + "producer": "White Labs", + "product_id": "WLP033", + "name": "Klassic Ale Yeast", + "type": "ale", + "notes": "Traditional English Ale style yeast. Produces ester character, and allows hop flavor through. Leaves a slightly sweet malt character in ales.", + "attenuation_range": { + "minimum": { + "unit": "%", + "value": 66 + }, + "maximum": { + "unit": "%", + "value": 74 + } + }, + "flocculation": "medium", + "temperature_range": { + "minimum": { + "unit": "F", + "value": 66 + }, + "maximum": { + "unit": "F", + "value": 70 + } + }, + "alcohol_tolerance": { + "unit": "%", + "value": 10 + }, + "form": "liquid" + }, + { + "id": "207", + "producer": "Wyeast", + "product_id": "1026", + "name": "British Cask Ale", + "type": "ale", + "notes": "A great choice for any cask conditioned British Ale. Produces nice malt profile with a hint of fruit. Finishes dry and slightly tart. ", + "attenuation_range": { + "minimum": { + "unit": "%", + "value": 74 + }, + "maximum": { + "unit": "%", + "value": 77 + } + }, + "flocculation": "medium", + "temperature_range": { + "minimum": { + "unit": "F", + "value": 63 + }, + "maximum": { + "unit": "F", + "value": 72 + } + }, + "alcohol_tolerance": { + "unit": "%", + "value": 0 + }, + "form": "liquid" + }, + { + "id": "208", + "producer": "Wyeast", + "product_id": "1203", + "name": "Burton IPA Blend", + "type": "ale", + "notes": "The revival of interest in historic and classic English IPA styles calls for a specialized yeast. This blend highlights hop bitterness and aroma while still allowing full expression of authentic water profiles and pale malts. Low to moderate ester level can be manipulated through fermentation temperature and pitching rate. Palate finish is typically neutral to mildly fruity with some maltiness. Good flocculation characteristics make this an excellent candidate for cask conditioning.", + "attenuation_range": { + "minimum": { + "unit": "%", + "value": 71 + }, + "maximum": { + "unit": "%", + "value": 74 + } + }, + "flocculation": "medium high", + "temperature_range": { + "minimum": { + "unit": "F", + "value": 64 + }, + "maximum": { + "unit": "F", + "value": 74 + } + }, + "alcohol_tolerance": { + "unit": "%", + "value": 10 + }, + "form": "liquid" + }, + { + "id": "209", + "producer": "Wyeast", + "product_id": "1217", + "name": "West Coast IPA", + "type": "ale", + "notes": "This strain is ideally suited to the production of west-coast style American craft beers, especially pale, IPA, red, and specialties. Thorough attenuation, temp tolerance, and good flocculation make this an easy strain to work with. Flavor is balanced neutral with mild ester formation at warmer temps, allowing hops, character malts, and flavorings to show through.", + "attenuation_range": { + "minimum": { + "unit": "%", + "value": 73 + }, + "maximum": { + "unit": "%", + "value": 80 + } + }, + "flocculation": "medium high", + "temperature_range": { + "minimum": { + "unit": "F", + "value": 62 + }, + "maximum": { + "unit": "F", + "value": 74 + } + }, + "alcohol_tolerance": { + "unit": "%", + "value": 10 + }, + "form": "liquid" + }, + { + "id": "210", + "producer": "Wyeast", + "product_id": "1338", + "name": "European Ale Yeast", + "type": "ale", + "notes": "A full-bodied strain, finishing very malty with a complex flavor profile. This strain's characteristics are very desirable in English style brown ales and porters. It produces a dense, rocky head during fermentation, and can be a slow to start and to attenuate. This yeast may continue to produce CO2 for an extended period after packaging or collection.", + "attenuation_range": { + "minimum": { + "unit": "%", + "value": 67 + }, + "maximum": { + "unit": "%", + "value": 71 + } + }, + "flocculation": "high", + "temperature_range": { + "minimum": { + "unit": "F", + "value": 62 + }, + "maximum": { + "unit": "F", + "value": 72 + } + }, + "alcohol_tolerance": { + "unit": "%", + "value": 10 + }, + "form": "liquid" + }, + { + "id": "211", + "producer": "Wyeast", + "product_id": "1581", + "name": "Belgian Stout", + "type": "ale", + "notes": "A very versatile ale strain from Belgium. Excellent for Belgian stout and Belgian Specialty ales. Ferments to dryness and produces moderate levels of esters without significant phenolic or spicy characteristics.", + "attenuation_range": { + "minimum": { + "unit": "%", + "value": 70 + }, + "maximum": { + "unit": "%", + "value": 85 + } + }, + "flocculation": "medium", + "temperature_range": { + "minimum": { + "unit": "F", + "value": 65 + }, + "maximum": { + "unit": "F", + "value": 75 + } + }, + "alcohol_tolerance": { + "unit": "%", + "value": 12 + }, + "form": "liquid" + }, + { + "id": "212", + "producer": "Wyeast", + "product_id": "1768", + "name": "English Special Bitter Yeast", + "type": "ale", + "notes": "A great yeast for malt predominate ales. Produces light fruit and ethanol aromas along with soft, nutty flavors. Exhibits a mild malt profile with a neutral finish. Bright beers are easily achieved without any filtration. It is similar to our 1968 London ESB Ale but slightly less flocculent.", + "attenuation_range": { + "minimum": { + "unit": "%", + "value": 68 + }, + "maximum": { + "unit": "%", + "value": 72 + } + }, + "flocculation": "high", + "temperature_range": { + "minimum": { + "unit": "F", + "value": 64 + }, + "maximum": { + "unit": "F", + "value": 72 + } + }, + "alcohol_tolerance": { + "unit": "%", + "value": 9 + }, + "form": "liquid" + }, + { + "id": "213", + "producer": "Wyeast", + "product_id": "1882", + "name": "Thames Valley II Yeast", + "type": "ale", + "notes": "This strain was originally sourced from a now defunct brewery on the banks of the river Thames outside of Oxford, England. Thames Valley II produces crisp, dry beers with a rich malt profile and moderate stone fruit esters. This attenuative strain is also highly flocculent resulting in bright beers not requiring filtration. A thorough diacetyl rest is recommended after fermentation is complete.", + "attenuation_range": { + "minimum": { + "unit": "%", + "value": 72 + }, + "maximum": { + "unit": "%", + "value": 78 + } + }, + "flocculation": "high", + "temperature_range": { + "minimum": { + "unit": "F", + "value": 60 + }, + "maximum": { + "unit": "F", + "value": 70 + } + }, + "alcohol_tolerance": { + "unit": "%", + "value": 10 + }, + "form": "liquid" + }, + { + "id": "214", + "producer": "Wyeast", + "product_id": "2005", + "name": "Cerveza Mexicana Lager", + "type": "lager", + "notes": "This strain is well-suited to delicate lager styles where balance is key. Neutral flavor with crisp finish allows refined, subtle malt flavors to come through. Production of diacetyl and sulfur during fermentation is typically low.", + "attenuation_range": { + "minimum": { + "unit": "%", + "value": 71 + }, + "maximum": { + "unit": "%", + "value": 76 + } + }, + "flocculation": "medium", + "temperature_range": { + "minimum": { + "unit": "F", + "value": 48 + }, + "maximum": { + "unit": "F", + "value": 56 + } + }, + "alcohol_tolerance": { + "unit": "%", + "value": 9 + }, + "form": "liquid" + }, + { + "id": "215", + "producer": "Wyeast", + "product_id": "2247", + "name": "European Lager II", + "type": "lager", + "notes": "Clean, dry flavor profile often used in aggressively hopped pilsner. Mild aromatics, slight sulfur production, dry finish.", + "attenuation_range": { + "minimum": { + "unit": "%", + "value": 73 + }, + "maximum": { + "unit": "%", + "value": 77 + } + }, + "flocculation": "low", + "temperature_range": { + "minimum": { + "unit": "F", + "value": 46 + }, + "maximum": { + "unit": "F", + "value": 56 + } + }, + "alcohol_tolerance": { + "unit": "%", + "value": 9 + }, + "form": "liquid" + }, + { + "id": "216", + "producer": "Wyeast", + "product_id": "2252", + "name": "Rasenmäher Lager Yeast", + "type": "lager", + "notes": "This versatile lager strain is an excellent choice for brewing your favorite low alcohol lawnmower beer. Fermentations at low temperatures will produce clean lagers that accentuate the malt character of the beer. At high temperatures this strain maintains much of the lager character, but will also yield a mild ester profile that compliments hop aromas and flavors.", + "attenuation_range": { + "minimum": { + "unit": "%", + "value": 73 + }, + "maximum": { + "unit": "%", + "value": 77 + } + }, + "flocculation": "low", + "temperature_range": { + "minimum": { + "unit": "F", + "value": 48 + }, + "maximum": { + "unit": "F", + "value": 68 + } + }, + "alcohol_tolerance": { + "unit": "%", + "value": 9 + }, + "form": "liquid" + }, + { + "id": "217", + "producer": "Wyeast", + "product_id": "2272", + "name": "North American Lager", + "type": "lager", + "notes": "Traditional culture of North American and Canadian lagers, light pilsners and adjunct beers. Mildly malty profile, medium ester profile, well balanced. Malty finish.", + "attenuation_range": { + "minimum": { + "unit": "%", + "value": 70 + }, + "maximum": { + "unit": "%", + "value": 76 + } + }, + "flocculation": "high", + "temperature_range": { + "minimum": { + "unit": "F", + "value": 48 + }, + "maximum": { + "unit": "F", + "value": 56 + } + }, + "alcohol_tolerance": { + "unit": "%", + "value": 9 + }, + "form": "liquid" + }, + { + "id": "218", + "producer": "Wyeast", + "product_id": "2352", + "name": "Munich Lager II", + "type": "lager", + "notes": "From a famous brewery in Munich, this strain is a low diacetyl and low sulfur aroma producer. An excellent choice for malt driven lagers.", + "attenuation_range": { + "minimum": { + "unit": "%", + "value": 72 + }, + "maximum": { + "unit": "%", + "value": 74 + } + }, + "flocculation": "medium", + "temperature_range": { + "minimum": { + "unit": "F", + "value": 52 + }, + "maximum": { + "unit": "F", + "value": 62 + } + }, + "alcohol_tolerance": { + "unit": "%", + "value": 10 + }, + "form": "liquid" + }, + { + "id": "219", + "producer": "Wyeast", + "product_id": "2487", + "name": "Hella Bock", + "type": "lager", + "notes": "Direct from the Austrian Alps, this strain will produce rich, full-bodied and malty beers with a complex flavor profile and a great mouth feel. Attenuates well while still leaving plenty of malt character and body. Beers fermented with this strain will benefit from a temperature rise for a diacetyl rest at the end of primary fermentation.", + "attenuation_range": { + "minimum": { + "unit": "%", + "value": 70 + }, + "maximum": { + "unit": "%", + "value": 74 + } + }, + "flocculation": "medium", + "temperature_range": { + "minimum": { + "unit": "F", + "value": 48 + }, + "maximum": { + "unit": "F", + "value": 56 + } + }, + "alcohol_tolerance": { + "unit": "%", + "value": 12 + }, + "form": "liquid" + }, + { + "id": "220", + "producer": "Wyeast", + "product_id": "2575", + "name": "Kölsch II", + "type": "lager", + "notes": "This authentic Kolsch strain from one of Germany's leading brewing schools has a rich flavor profile which accentuates a soft malt finish. It has Low or no detectable diacetyl production and will also ferment well at colder temperatures for fast lager type beers.", + "attenuation_range": { + "minimum": { + "unit": "%", + "value": 73 + }, + "maximum": { + "unit": "%", + "value": 77 + } + }, + "flocculation": "low", + "temperature_range": { + "minimum": { + "unit": "F", + "value": 55 + }, + "maximum": { + "unit": "F", + "value": 70 + } + }, + "alcohol_tolerance": { + "unit": "%", + "value": 10 + }, + "form": "liquid" + }, + { + "id": "221", + "producer": "Wyeast", + "product_id": "2782", + "name": "Staro Prague Lager Yeast", + "type": "lager", + "notes": "This yeast will help create medium to full body lagers with moderate fruit and bready malt flavors. The balance is slightly toward malt sweetness and will benefit from additional hop bittering. A fantastic strain for producing classic Bohemian lagers.", + "attenuation_range": { + "minimum": { + "unit": "%", + "value": 70 + }, + "maximum": { + "unit": "%", + "value": 74 + } + }, + "flocculation": "high", + "temperature_range": { + "minimum": { + "unit": "F", + "value": 50 + }, + "maximum": { + "unit": "F", + "value": 58 + } + }, + "alcohol_tolerance": { + "unit": "%", + "value": 11 + }, + "form": "liquid" + }, + { + "id": "222", + "producer": "Wyeast", + "product_id": "3191", + "name": "Berliner-Weisse Blend", + "type": "ale", + "notes": "This blend includes a German ale strain with low ester formation and a dry, crisp finish. The Lactobacillus included produces moderate levels of acidity. The unique Brettanomyces strain imparts a critical earthy characteristic that is indicative of a true Berliner Weisse. When this blend is used, expect a slow start to fermentation as the yeast and bacteria in the blend is balanced to allow proper acid production. It generally requires 3-6 months of aging to fully develop flavor characteristics. Use this blend with worts containing extremely low hopping rates.", + "attenuation_range": { + "minimum": { + "unit": "%", + "value": 73 + }, + "maximum": { + "unit": "%", + "value": 77 + } + }, + "flocculation": "low", + "temperature_range": { + "minimum": { + "unit": "F", + "value": 68 + }, + "maximum": { + "unit": "F", + "value": 72 + } + }, + "alcohol_tolerance": { + "unit": "%", + "value": 6 + }, + "form": "liquid" + }, + { + "id": "223", + "producer": "Wyeast", + "product_id": "3203", + "name": "De Bom Sour Blend", + "type": "brett", + "notes": "Wyeast's QC Manager and World's Tallest Microbiologist Greg Doss developed De Bom to create authentic Old- and New-World sour ale profiles but in a fraction of the time required by previous, less manly cultures. For best results, we recommend the following: no O2\/aeration at beginning of fermentation; periodic dosing with O2 during fermentation to stimulate ethyl acetate production; frequent sampling to monitor development and complexity. Under optimum conditions, beers can be ready for consumption in 1-2 months.", + "attenuation_range": { + "minimum": { + "unit": "%", + "value": 75 + }, + "maximum": { + "unit": "%", + "value": 85 + } + }, + "temperature_range": { + "minimum": { + "unit": "F", + "value": 80 + }, + "maximum": { + "unit": "F", + "value": 85 + } + }, + "alcohol_tolerance": { + "unit": "%", + "value": 10 + }, + "form": "liquid" + }, + { + "id": "224", + "producer": "Wyeast", + "product_id": "3209", + "name": "Oud Bruin Blend", + "type": "mixed-culture", + "notes": "This exclusive sour blend is built for dark, malt-accented sour styles. Like 3763 Roeselare, it will create sharp acidity, but unlike 3763 it will leave the malt character intact, creating a balanced and complex end product. Excellent base for blending fruit in secondary (especially cherries or raspberries), and makes for an interesting Saison.", + "attenuation_range": { + "minimum": { + "unit": "%", + "value": 70 + }, + "maximum": { + "unit": "%", + "value": 80 + } + }, + "temperature_range": { + "minimum": { + "unit": "F", + "value": 80 + }, + "maximum": { + "unit": "F", + "value": 85 + } + }, + "alcohol_tolerance": { + "unit": "%", + "value": 10 + }, + "form": "liquid" + }, + { + "id": "225", + "producer": "Wyeast", + "product_id": "3278", + "name": "Belgian Lambic Blend", + "type": "mixed-culture", + "notes": "Lambic culture of Saccharomyces Cerevisiar and a mixture of yeasts and bacterias. Blend of organisms helps create lactic flavor of Belgian Lambics.", + "attenuation_range": { + "minimum": { + "unit": "%", + "value": 70 + }, + "maximum": { + "unit": "%", + "value": 80 + } + }, + "flocculation": "low", + "temperature_range": { + "minimum": { + "unit": "F", + "value": 63 + }, + "maximum": { + "unit": "F", + "value": 75 + } + }, + "alcohol_tolerance": { + "unit": "%", + "value": 11 + }, + "form": "liquid" + }, + { + "id": "226", + "producer": "Wyeast", + "product_id": "3538", + "name": "Leuven Pale Ale Yeast", + "type": "ale", + "notes": "This vigorous top fermenting Belgian style strain produces a distinct spicy character along with mild esters. Phenolics developed during fermentation may dissipate with conditioning. 3538 is an excellent choice for a variety of Belgian beer styles including pales, dubbels, and brown ales.", + "attenuation_range": { + "minimum": { + "unit": "%", + "value": 75 + }, + "maximum": { + "unit": "%", + "value": 78 + } + }, + "flocculation": "high", + "temperature_range": { + "minimum": { + "unit": "F", + "value": 65 + }, + "maximum": { + "unit": "F", + "value": 80 + } + }, + "alcohol_tolerance": { + "unit": "%", + "value": 12 + }, + "form": "liquid" + }, + { + "id": "227", + "producer": "Wyeast", + "product_id": "3655", + "name": "Belgian Schelde Ale", + "type": "ale", + "notes": "From the East Flanders - Antwerpen region of Belgium, this unique top fermenting yeast produces complex, classic Belgian aromas and flavors that meld well with premium quality pale and crystal malts. Well rounded and smooth textures are exhibited with a full bodied malty profile and mouthfeel.", + "attenuation_range": { + "minimum": { + "unit": "%", + "value": 73 + }, + "maximum": { + "unit": "%", + "value": 77 + } + }, + "flocculation": "medium", + "temperature_range": { + "minimum": { + "unit": "F", + "value": 62 + }, + "maximum": { + "unit": "F", + "value": 74 + } + }, + "alcohol_tolerance": { + "unit": "%", + "value": 11 + }, + "form": "liquid" + }, + { + "id": "228", + "producer": "Wyeast", + "product_id": "3725", + "name": "Biere de Garde", + "type": "ale", + "notes": "Low to moderate ester production with subtle spiciness. Malty and full on the palate with initial sweetness. Finishes dry and slightly tart. Ferments well with no sluggishness.", + "attenuation_range": { + "minimum": { + "unit": "%", + "value": 74 + }, + "maximum": { + "unit": "%", + "value": 79 + } + }, + "flocculation": "low", + "temperature_range": { + "minimum": { + "unit": "F", + "value": 70 + }, + "maximum": { + "unit": "F", + "value": 84 + } + }, + "alcohol_tolerance": { + "unit": "%", + "value": 12 + }, + "form": "liquid" + }, + { + "id": "229", + "producer": "Wyeast", + "product_id": "3726", + "name": "Farmhouse Ale", + "type": "ale", + "notes": "This strain produces complex esters balanced with earthy\/spicy notes. Slightly tart and dry with a peppery finish. A perfect strain for farmhouse ales and saisons.", + "attenuation_range": { + "minimum": { + "unit": "%", + "value": 74 + }, + "maximum": { + "unit": "%", + "value": 79 + } + }, + "flocculation": "medium", + "temperature_range": { + "minimum": { + "unit": "F", + "value": 70 + }, + "maximum": { + "unit": "F", + "value": 84 + } + }, + "alcohol_tolerance": { + "unit": "%", + "value": 12 + }, + "form": "liquid" + }, + { + "id": "230", + "producer": "Wyeast", + "product_id": "3739", + "name": "Flanders Golden Ale Yeast", + "type": "ale", + "notes": "This well balanced strain from northern Belgium will produce moderate levels of both fruity esters and spicy phenols while finishing dry with a hint of malt. 3739-PC is a robust & versatile strain that performs nicely in a broad range of Belgian styles.", + "attenuation_range": { + "minimum": { + "unit": "%", + "value": 74 + }, + "maximum": { + "unit": "%", + "value": 78 + } + }, + "flocculation": "medium low", + "temperature_range": { + "minimum": { + "unit": "F", + "value": 64 + }, + "maximum": { + "unit": "F", + "value": 80 + } + }, + "alcohol_tolerance": { + "unit": "%", + "value": 12 + }, + "form": "liquid" + }, + { + "id": "231", + "producer": "Wyeast", + "product_id": "3763", + "name": "Roselare Belgian Blend", + "type": "mixed-culture", + "notes": "Our blend of lambic cultures produce beer with a complex, earthy profile and a distinctive pie cherry sourness. Aging up to 18 months is required for a full flavor profile and acidity to develop. Specific proportions of a Belgian style ale strain, a sherry strain, two Brettanomyces strains, a Lactobacillus culture, and a Pediococcus culture produce the desirable flavor components of these beers as they are brewed in West Flanders. Propagation of this culture is not recommended and will result in a change of the proportions of the individual components. This blend will produce a very dry beer due to the super-attenuative nature of the mixed cultures.", + "attenuation_range": { + "minimum": { + "unit": "%", + "value": 80 + }, + "maximum": { + "unit": "%", + "value": 80 + } + }, + "flocculation": "medium", + "temperature_range": { + "minimum": { + "unit": "F", + "value": 55 + }, + "maximum": { + "unit": "F", + "value": 80 + } + }, + "alcohol_tolerance": { + "unit": "%", + "value": 11 + }, + "form": "liquid" + }, + { + "id": "232", + "producer": "Wyeast", + "product_id": "3789", + "name": "Trappist Blend", + "type": "mixed-culture", + "notes": "A unique blend of Belgian Saccharomyces and Brettanomyces for emulating Trappist style beer from the Florenville region in Belgium. Phenolics, mild fruitiness and complex spicy notes develop with increased fermentation temperatures. Subdued but classic Brett character.", + "attenuation_range": { + "minimum": { + "unit": "%", + "value": 75 + }, + "maximum": { + "unit": "%", + "value": 80 + } + }, + "flocculation": "medium", + "temperature_range": { + "minimum": { + "unit": "F", + "value": 68 + }, + "maximum": { + "unit": "F", + "value": 85 + } + }, + "alcohol_tolerance": { + "unit": "%", + "value": 12 + }, + "form": "liquid" + }, + { + "id": "233", + "producer": "Wyeast", + "product_id": "3822", + "name": "Dutch Castle", + "type": "ale", + "notes": "Spicy, phenolic, and tart in the nose. Very tart and dry on the palate. Phenols and esters well balanced, with a very dry and complex finish. High acid producer.", + "attenuation_range": { + "minimum": { + "unit": "%", + "value": 74 + }, + "maximum": { + "unit": "%", + "value": 79 + } + }, + "flocculation": "medium", + "temperature_range": { + "minimum": { + "unit": "F", + "value": 65 + }, + "maximum": { + "unit": "F", + "value": 80 + } + }, + "alcohol_tolerance": { + "unit": "%", + "value": 12 + }, + "form": "liquid" + }, + { + "id": "234", + "producer": "Wyeast", + "product_id": "3864", + "name": "Canadian\/Belgian Ale", + "type": "ale", + "notes": "This alcohol tolerant strain produces complex and well-balanced Belgian Abbey style ales. Banana and fruit esters are complemented nicely with mild levels of phenolics and hints of acidity. Ester levels may be elevated by increasing gravity and fermentation temperatures.", + "attenuation_range": { + "minimum": { + "unit": "%", + "value": 75 + }, + "maximum": { + "unit": "%", + "value": 79 + } + }, + "flocculation": "medium", + "temperature_range": { + "minimum": { + "unit": "F", + "value": 65 + }, + "maximum": { + "unit": "F", + "value": 80 + } + }, + "alcohol_tolerance": { + "unit": "%", + "value": 12 + }, + "form": "liquid" + }, + { + "id": "235", + "producer": "Wyeast", + "product_id": "4184", + "name": "Sweet Mead", + "type": "other", + "notes": "One of two strains for mead making. Leaves 2-3% residual sugar in most meads. Rich, fruity profile complements fruit mead fermentation. Use additional nutrients for mead making.", + "attenuation_range": { + "minimum": { + "unit": "%", + "value": 0 + }, + "maximum": { + "unit": "%", + "value": 0 + } + }, + "flocculation": "medium", + "temperature_range": { + "minimum": { + "unit": "F", + "value": 65 + }, + "maximum": { + "unit": "F", + "value": 75 + } + }, + "alcohol_tolerance": { + "unit": "%", + "value": 11 + }, + "form": "liquid" + }, + { + "id": "236", + "producer": "Wyeast", + "product_id": "4335", + "name": "Lactobacillus", + "type": "lacto", + "notes": "Lactic acid bacteria isolated from a Belgian brewery. This culture produces moderate levels of acidity and is commonly found in many types of beers including gueuze, lambics, sour brown ales and Berliner Weisse. It is always used in conjunction with S.cerevisiae and often with various wild yeast. Use in wort or beer below 10 IBU is recommended due to the culture's sensitivity to hop compounds.", + "attenuation_range": { + "minimum": { + "unit": "%", + "value": 0 + }, + "maximum": { + "unit": "%", + "value": 0 + } + }, + "temperature_range": { + "minimum": { + "unit": "F", + "value": 60 + }, + "maximum": { + "unit": "F", + "value": 95 + } + }, + "alcohol_tolerance": { + "unit": "%", + "value": 0 + }, + "form": "liquid" + }, + { + "id": "237", + "producer": "Wyeast", + "product_id": "5112", + "name": "Brettanomyces Bruxellensis", + "type": "brett", + "notes": "This strain of wild yeast was isolated from brewery cultures in the Brussels region of Belgium. It produces the classic 'sweaty horse blanket' character of indigenous beers such as gueuze, lambics and sour browns and may form a pellicle in bottles or casks. The strain is generally used in conjunction with S. cerevisiae, as well as other wild yeast and lactic bacteria. At least 3-6 months aging is generally required for flavor to fully develop.", + "attenuation_range": { + "minimum": { + "unit": "%", + "value": 80 + }, + "maximum": { + "unit": "%", + "value": 85 + } + }, + "flocculation": "medium", + "temperature_range": { + "minimum": { + "unit": "F", + "value": 60 + }, + "maximum": { + "unit": "F", + "value": 75 + } + }, + "alcohol_tolerance": { + "unit": "%", + "value": 12 + }, + "form": "liquid" + }, + { + "id": "238", + "producer": "Wyeast", + "product_id": "5223", + "name": "Lactobacillus Brevis", + "type": "lacto", + "notes": "Unlike most lactic acid bacteria used in brewing, Lactobacillus brevis will tolerate higher levels of IBUs in wort. 5223 will produce alcohol along with lactic acid during fermentation. Excellent for remixing the profile in a Lambic-style or Flanders sour ale, or for kettle souring wort for a balanced Berliner Weisse.", + "attenuation_range": { + "minimum": { + "unit": "%", + "value": 0 + }, + "maximum": { + "unit": "%", + "value": 0 + } + }, + "temperature_range": { + "minimum": { + "unit": "F", + "value": 60 + }, + "maximum": { + "unit": "F", + "value": 95 + } + }, + "alcohol_tolerance": { + "unit": "%", + "value": 9 + }, + "form": "liquid" + }, + { + "id": "239", + "producer": "Wyeast", + "product_id": "5335", + "name": "Lactobacillus", + "type": "lacto", + "notes": "This culture produces moderate levels of acidity and is commonly found in many types of beers including gueuze, lambics, sour brown ales and Berliner Weisse. It is always used in conjunction with S. cerevisiae and often with various wild yeast. Use in wort or beer below 10 IBU is recommended due to the culture’s sensitivity to hop compounds.", + "attenuation_range": { + "minimum": { + "unit": "%", + "value": 0 + }, + "maximum": { + "unit": "%", + "value": 0 + } + }, + "flocculation": "medium", + "temperature_range": { + "minimum": { + "unit": "F", + "value": 60 + }, + "maximum": { + "unit": "F", + "value": 95 + } + }, + "alcohol_tolerance": { + "unit": "%", + "value": 0 + }, + "form": "liquid" + }, + { + "id": "240", + "producer": "Wyeast", + "product_id": "5526", + "name": "Brettanomyces Lambicus", + "type": "brett", + "notes": "This is a wild yeast strain isolated from Belgian lambic beers. It produces a pie cherry-like flavor and sourness along with distinct 'Brett' character. A pellicle may form in bottles or casks. To produce the classic Belgian character, this strain works best in conjunction with other yeast and lactic bacteria. It generally requires 3-6 months of aging to fully develop flavor characteristics.", + "attenuation_range": { + "minimum": { + "unit": "%", + "value": 80 + }, + "maximum": { + "unit": "%", + "value": 85 + } + }, + "flocculation": "very high", + "temperature_range": { + "minimum": { + "unit": "F", + "value": 60 + }, + "maximum": { + "unit": "F", + "value": 75 + } + }, + "alcohol_tolerance": { + "unit": "%", + "value": 12 + }, + "form": "liquid" + }, + { + "id": "241", + "producer": "Wyeast", + "product_id": "5733", + "name": "Pediococcus", + "type": "lacto", + "notes": "Lactic acid bacteria used in the production of Belgian style beers where additional acidity is desirable. Often found in gueuze and other Belgian style beer. Acid production will increase with storage time. It may also cause 'ropiness' and produce low levels of diacetyl with extended storage time.", + "attenuation_range": { + "minimum": { + "unit": "%", + "value": 0 + }, + "maximum": { + "unit": "%", + "value": 0 + } + }, + "flocculation": "medium", + "temperature_range": { + "minimum": { + "unit": "F", + "value": 65 + }, + "maximum": { + "unit": "F", + "value": 95 + } + }, + "alcohol_tolerance": { + "unit": "%", + "value": 0 + }, + "form": "liquid" + }, + { + "id": "242", + "producer": "Wyeast", + "product_id": "9097", + "name": "Old Ale Blend", + "type": "ale", + "notes": "To bring you a bit of English brewing heritage we developed the 'Old Ale' blend, including an attenuative ale strain and a Brettanomyces strain, which will ferment well in dark worts and produce beers with nice fruitiness. Complex estery characters will emerge with age. Pie cherry and sourness will evolve from the Brettanomyces along with distinct horsey characteristics.", + "attenuation_range": { + "minimum": { + "unit": "%", + "value": 75 + }, + "maximum": { + "unit": "%", + "value": 80 + } + }, + "flocculation": "medium", + "temperature_range": { + "minimum": { + "unit": "F", + "value": 68 + }, + "maximum": { + "unit": "F", + "value": 75 + } + }, + "alcohol_tolerance": { + "unit": "%", + "value": 12 + }, + "form": "liquid" + }, + { + "id": "243", + "producer": "mauribrew", + "product_id": "Y1433", + "name": "Weiss", + "type": "ale", + "notes": "Mauribrew Weiss produces large quantities of fermentation aromas (esters, higher alcohols) that contribute to the complexity of Germanstyle wheat beers. Mauribrew Weiss is also suitable for special beers made with macerated fruits, honey or any kind of sugar based additional ingredients.", + "attenuation_range": { + "minimum": { + "unit": "%", + "value": 0 + }, + "maximum": { + "unit": "%", + "value": 0 + } + }, + "temperature_range": { + "minimum": { + "unit": "F", + "value": 59 + }, + "maximum": { + "unit": "F", + "value": 86 + } + }, + "alcohol_tolerance": { + "unit": "%", + "value": 0 + }, + "form": "dry" + }, + { + "id": "244", + "producer": "mauribrew", + "product_id": "Y497", + "name": "Lager 497", + "type": "lager", + "notes": "Lager 497 is a bottom fermenting lager yeast that produces highly desirable flavour characteristics consistent with quality lager beer. While producing almost no yeast head during fermentation, it is a rapid fermenter with a low oxygen requirement, generally completing within 5 days. This strain has good settling properties, resulting in a green beer of good clarity.", + "attenuation_range": { + "minimum": { + "unit": "%", + "value": 0 + }, + "maximum": { + "unit": "%", + "value": 0 + } + }, + "temperature_range": { + "minimum": { + "unit": "F", + "value": 50 + }, + "maximum": { + "unit": "F", + "value": 59 + } + }, + "alcohol_tolerance": { + "unit": "%", + "value": 0 + }, + "form": "dry" + }, + { + "id": "245", + "producer": "mauribrew", + "product_id": "Y514", + "name": "Ale 514", + "type": "ale", + "notes": "This strain was selected based on its ability to produce English-style ales. It is a strong fermenting strain with rapid attenuation of fermentable sugars. Most noteworthy is this strains alcohol tolerance, producing commercial ales with up to 9.5% alcohol.", + "attenuation_range": { + "minimum": { + "unit": "%", + "value": 0 + }, + "maximum": { + "unit": "%", + "value": 0 + } + }, + "temperature_range": { + "minimum": { + "unit": "F", + "value": 68 + }, + "maximum": { + "unit": "F", + "value": 90 + } + }, + "alcohol_tolerance": { + "unit": "%", + "value": 10 + }, + "form": "dry" + }, + { + "id": "246", + "producer": "White Labs", + "product_id": "WLP850", + "name": "Copenhagen Lager Yeast", + "type": "lager", + "notes": "Clean, crisp north European lager yeast. Not as malty as the southern European lager yeast strains. Great for European style pilsners, European style dark lagers, Vienna, and American style lagers.", + "attenuation_range": { + "minimum": { + "unit": "%", + "value": 72 + }, + "maximum": { + "unit": "%", + "value": 78 + } + }, + "flocculation": "medium", + "temperature_range": { + "minimum": { + "unit": "F", + "value": 50 + }, + "maximum": { + "unit": "F", + "value": 58 + } + }, + "alcohol_tolerance": { + "unit": "%", + "value": 10 + }, + "form": "liquid" + }, + { + "id": "247", + "producer": "Wyeast", + "product_id": "1764", + "name": "ROGUE Pacman Yeast", + "type": "ale", + "notes": "A versatile yeast strain from one of Oregon's leading craft breweries. Pacman is alcohol tolerant, flocculent, attenuates well and will produce beers with little to no diacetyl. Very mild fruit complements a dry, mineral finish making this a fairly neutral strain. Pacman's flavor profile and performance makes it a great choice for use in many different beer styles.", + "attenuation_range": { + "minimum": { + "unit": "%", + "value": 72 + }, + "maximum": { + "unit": "%", + "value": 78 + } + }, + "flocculation": "medium high", + "temperature_range": { + "minimum": { + "unit": "F", + "value": 60 + }, + "maximum": { + "unit": "F", + "value": 72 + } + }, + "alcohol_tolerance": { + "unit": "%", + "value": 12 + }, + "form": "liquid" + }, + { + "id": "248", + "producer": "RVA", + "product_id": "101", + "name": "Chico Ale", + "type": "ale", + "notes": "This versatile workhorse yeast will produce a clean crisp flavor profile with muted yeast character allowing hops and malt to take center stage. The American IPA has gained international acclaim and this is the yeast that did it.", + "attenuation_range": { + "minimum": { + "unit": "%", + "value": 70 + }, + "maximum": { + "unit": "%", + "value": 75 + } + }, + "flocculation": "medium", + "temperature_range": { + "minimum": { + "unit": "F", + "value": 67 + }, + "maximum": { + "unit": "F", + "value": 73 + } + }, + "alcohol_tolerance": { + "unit": "%", + "value": 11 + }, + "form": "liquid" + }, + { + "id": "249", + "producer": "RVA", + "product_id": "102", + "name": "Boston Ale", + "type": "ale", + "notes": "Similar neutral character (low esters) to RVA 101 Chico Ale; however, it has a lower emphasis on hop bitterness, slightly tart, and less attenuative (more residual sweetness). Great for pale ales, blonde ale, American wheat, altbier, amber ale.", + "attenuation_range": { + "minimum": { + "unit": "%", + "value": 74 + }, + "maximum": { + "unit": "%", + "value": 80 + } + }, + "flocculation": "medium", + "temperature_range": { + "minimum": { + "unit": "F", + "value": 65 + }, + "maximum": { + "unit": "F", + "value": 73 + } + }, + "alcohol_tolerance": { + "unit": "%", + "value": 11 + }, + "form": "liquid" + }, + { + "id": "250", + "producer": "RVA", + "product_id": "103", + "name": "Pacman Ale", + "type": "ale", + "notes": "A very versatile yeast, produces a dry, clean beer with little diacetyl and very mild esters. However, it has a lower emphasis on hop bitterness, slightly tart, and less attenuative (more residual sweetness). Great for pale ales, blonde ale, American wheat, altbier, amber ale.", + "attenuation_range": { + "minimum": { + "unit": "%", + "value": 74 + }, + "maximum": { + "unit": "%", + "value": 78 + } + }, + "flocculation": "medium high", + "temperature_range": { + "minimum": { + "unit": "F", + "value": 62 + }, + "maximum": { + "unit": "F", + "value": 72 + } + }, + "alcohol_tolerance": { + "unit": "%", + "value": 12 + }, + "form": "liquid" + }, + { + "id": "251", + "producer": "RVA", + "product_id": "104", + "name": "Hoptopper Ale", + "type": "ale", + "notes": "Isolated from a very well regarded example of a Double IPA, this strain will produce fruity esters which serve well to complement a heavy hop load. Great for a variety of pale ales and bitters.", + "attenuation_range": { + "minimum": { + "unit": "%", + "value": 75 + }, + "maximum": { + "unit": "%", + "value": 80 + } + }, + "flocculation": "medium low", + "temperature_range": { + "minimum": { + "unit": "F", + "value": 64 + }, + "maximum": { + "unit": "F", + "value": 76 + } + }, + "alcohol_tolerance": { + "unit": "%", + "value": 11 + }, + "form": "liquid" + }, + { + "id": "252", + "producer": "RVA", + "product_id": "131", + "name": "Chiswick Ale", + "type": "ale", + "notes": "This classic English strain will produce a very clear beer with some residual sweetness. Perfect for classic bitters, milds, English style porters and stouts.", + "attenuation_range": { + "minimum": { + "unit": "%", + "value": 65 + }, + "maximum": { + "unit": "%", + "value": 72 + } + }, + "flocculation": "very high", + "temperature_range": { + "minimum": { + "unit": "F", + "value": 65 + }, + "maximum": { + "unit": "F", + "value": 70 + } + }, + "alcohol_tolerance": { + "unit": "%", + "value": 8 + }, + "form": "liquid" + }, + { + "id": "253", + "producer": "RVA", + "product_id": "132", + "name": "Manchester Ale", + "type": "ale", + "notes": "Dryer then the Chiswick, this English classic will create a touch of esters and leave a hint of residual sweetness and malt backbone. Great for English bitters and browns.", + "attenuation_range": { + "minimum": { + "unit": "%", + "value": 70 + }, + "maximum": { + "unit": "%", + "value": 75 + } + }, + "flocculation": "high", + "temperature_range": { + "minimum": { + "unit": "F", + "value": 65 + }, + "maximum": { + "unit": "F", + "value": 72 + } + }, + "alcohol_tolerance": { + "unit": "%", + "value": 10 + }, + "form": "liquid" + }, + { + "id": "254", + "producer": "RVA", + "product_id": "141", + "name": "Scotch Ale", + "type": "ale", + "notes": "Produces the famous malty beers of Scotland, including the winter warmer, Wee Heavy.", + "attenuation_range": { + "minimum": { + "unit": "%", + "value": 70 + }, + "maximum": { + "unit": "%", + "value": 75 + } + }, + "flocculation": "medium", + "temperature_range": { + "minimum": { + "unit": "F", + "value": 65 + }, + "maximum": { + "unit": "F", + "value": 70 + } + }, + "alcohol_tolerance": { + "unit": "%", + "value": 11 + }, + "form": "liquid" + }, + { + "id": "255", + "producer": "RVA", + "product_id": "151", + "name": "Dublin Ale", + "type": "ale", + "notes": "This strain is the quintessential Irish stout yeast. It will produce crisp dry ale with hints of diacetyl and a unique pattern of esters, characteristic of this strain. Higher temps will accentuate yeast expressiveness. Fantastic in stouts, porters and scotch ale.", + "attenuation_range": { + "minimum": { + "unit": "%", + "value": 70 + }, + "maximum": { + "unit": "%", + "value": 75 + } + }, + "flocculation": "medium high", + "temperature_range": { + "minimum": { + "unit": "F", + "value": 65 + }, + "maximum": { + "unit": "F", + "value": 70 + } + }, + "alcohol_tolerance": { + "unit": "%", + "value": 12 + }, + "form": "liquid" + }, + { + "id": "256", + "producer": "RVA", + "product_id": "161", + "name": "German Ale I", + "type": "ale", + "notes": "This strain will produce dimethyl sulfide early in fermentation but don't be concerned, it will dissipate in short order leaving a clean beer with very low esters. Great for Kölsch, Altbeir and American Wheat beers.", + "attenuation_range": { + "minimum": { + "unit": "%", + "value": 70 + }, + "maximum": { + "unit": "%", + "value": 76 + } + }, + "flocculation": "medium", + "temperature_range": { + "minimum": { + "unit": "F", + "value": 60 + }, + "maximum": { + "unit": "F", + "value": 68 + } + }, + "alcohol_tolerance": { + "unit": "%", + "value": 10 + }, + "form": "liquid" + }, + { + "id": "257", + "producer": "RVA", + "product_id": "201", + "name": "Trappist Ale I", + "type": "ale", + "notes": "Classic Belgian yeast provides signature fruity esters reminiscent of plums.", + "attenuation_range": { + "minimum": { + "unit": "%", + "value": 75 + }, + "maximum": { + "unit": "%", + "value": 80 + } + }, + "flocculation": "medium", + "temperature_range": { + "minimum": { + "unit": "F", + "value": 65 + }, + "maximum": { + "unit": "F", + "value": 72 + } + }, + "alcohol_tolerance": { + "unit": "%", + "value": 12 + }, + "form": "liquid" + }, + { + "id": "258", + "producer": "RVA", + "product_id": "202", + "name": "Trappist Ale II", + "type": "ale", + "notes": "Produces a classic, high gravity, Trappist-style beer. Less ester character than RVA 201 with less phenolic spice than RVA 203. Great yeast for Belgian ales, particularly Belgian Dubbel and Trippel.", + "attenuation_range": { + "minimum": { + "unit": "%", + "value": 75 + }, + "maximum": { + "unit": "%", + "value": 80 + } + }, + "flocculation": "medium", + "temperature_range": { + "minimum": { + "unit": "F", + "value": 65 + }, + "maximum": { + "unit": "F", + "value": 72 + } + }, + "alcohol_tolerance": { + "unit": "%", + "value": 12 + }, + "form": "liquid" + }, + { + "id": "259", + "producer": "RVA", + "product_id": "203", + "name": "Trappist Ale III", + "type": "ale", + "notes": "Cleanest of the Trappist-style yeast. Great for accentuating malt-flavor in dubbels. High alcohol tolerance, can be used for French and Belgian Christmas Ales, Dark Strong Ales, Trippels, and high gravity Belgian Ales.", + "attenuation_range": { + "minimum": { + "unit": "%", + "value": 75 + }, + "maximum": { + "unit": "%", + "value": 80 + } + }, + "flocculation": "medium", + "temperature_range": { + "minimum": { + "unit": "F", + "value": 65 + }, + "maximum": { + "unit": "F", + "value": 72 + } + }, + "alcohol_tolerance": { + "unit": "%", + "value": 12 + }, + "form": "liquid" + }, + { + "id": "260", + "producer": "RVA", + "product_id": "204", + "name": "Trappist Ale IV", + "type": "ale", + "notes": "A true trappist legend. Great for Belgian Single, Dubbel, and Trippel. Fruit character is more subdued than RVA 201, but more expressive than RVA 203.", + "attenuation_range": { + "minimum": { + "unit": "%", + "value": 75 + }, + "maximum": { + "unit": "%", + "value": 80 + } + }, + "flocculation": "medium", + "temperature_range": { + "minimum": { + "unit": "F", + "value": 65 + }, + "maximum": { + "unit": "F", + "value": 72 + } + }, + "alcohol_tolerance": { + "unit": "%", + "value": 12 + }, + "form": "liquid" + }, + { + "id": "261", + "producer": "RVA", + "product_id": "221", + "name": "Belgian 1833 Ale", + "type": "ale", + "notes": "This is the most subtle Belgian ale strain producing a lager-like quality with diminished fruitiness. Useful for amber and pale ales.", + "attenuation_range": { + "minimum": { + "unit": "%", + "value": 73 + }, + "maximum": { + "unit": "%", + "value": 80 + } + }, + "flocculation": "medium", + "temperature_range": { + "minimum": { + "unit": "F", + "value": 67 + }, + "maximum": { + "unit": "F", + "value": 70 + } + }, + "alcohol_tolerance": { + "unit": "%", + "value": 8 + }, + "form": "liquid" + }, + { + "id": "262", + "producer": "RVA", + "product_id": "222", + "name": "Belgian Gnome Ale", + "type": "ale", + "notes": "This versatile produces a balanced flavor of spice and fruit notes characteristic of all Belgian yeasts. Appropriate for a variety of Belgian styles.", + "attenuation_range": { + "minimum": { + "unit": "%", + "value": 73 + }, + "maximum": { + "unit": "%", + "value": 80 + } + }, + "flocculation": "high", + "temperature_range": { + "minimum": { + "unit": "F", + "value": 67 + }, + "maximum": { + "unit": "F", + "value": 75 + } + }, + "alcohol_tolerance": { + "unit": "%", + "value": 11 + }, + "form": "liquid" + }, + { + "id": "263", + "producer": "RVA", + "product_id": "241", + "name": "Verboten Ale", + "type": "ale", + "notes": "This is the quintessential Wit bier yeast responsible for bringing the style back from the dead. Spicy, fruity with a tart finish.", + "attenuation_range": { + "minimum": { + "unit": "%", + "value": 70 + }, + "maximum": { + "unit": "%", + "value": 75 + } + }, + "flocculation": "low", + "temperature_range": { + "minimum": { + "unit": "F", + "value": 65 + }, + "maximum": { + "unit": "F", + "value": 75 + } + }, + "alcohol_tolerance": { + "unit": "%", + "value": 12 + }, + "form": "liquid" + }, + { + "id": "264", + "producer": "RVA", + "product_id": "251", + "name": "Golden Strong Ale", + "type": "ale", + "notes": "A well-balanced blend of fruitiness and phenolic spice. A must for those seeking to make the elusive Golden Strong Ale.", + "attenuation_range": { + "minimum": { + "unit": "%", + "value": 73 + }, + "maximum": { + "unit": "%", + "value": 80 + } + }, + "flocculation": "medium", + "temperature_range": { + "minimum": { + "unit": "F", + "value": 68 + }, + "maximum": { + "unit": "F", + "value": 75 + } + }, + "alcohol_tolerance": { + "unit": "%", + "value": 13 + }, + "form": "liquid" + }, + { + "id": "265", + "producer": "RVA", + "product_id": "261", + "name": "Saison I", + "type": "ale", + "notes": "All that is wonderful about Wallonia. This strain produces the fruity, bubblegum esters with all the spice and pepper that makes Saison so appealing. Our advice: against all brewing orthodoxy, ferment this strain hot! Mid to upper 80°F coupled with good oxygenation, and yeast nutrient will help prevent this yeast from stalling out. Patience will be rewarded with this strain, it may take a few weeks after a vigorous fermentation to finish out, but it is worth the wait. To ensure a dry saison at cooler temperatures, finish with RVA 101 or some Brettanomyces.", + "attenuation_range": { + "minimum": { + "unit": "%", + "value": 65 + }, + "maximum": { + "unit": "%", + "value": 75 + } + }, + "flocculation": "medium", + "temperature_range": { + "minimum": { + "unit": "F", + "value": 75 + }, + "maximum": { + "unit": "F", + "value": 85 + } + }, + "alcohol_tolerance": { + "unit": "%", + "value": 10 + }, + "form": "liquid" + }, + { + "id": "266", + "producer": "RVA", + "product_id": "262", + "name": "Saison II", + "type": "ale", + "notes": "Of French origin, this strain produces a bit less of the fruity, bubblegum esters with less spice and pepper then RVA 261.", + "attenuation_range": { + "minimum": { + "unit": "%", + "value": 75 + }, + "maximum": { + "unit": "%", + "value": 82 + } + }, + "flocculation": "medium", + "temperature_range": { + "minimum": { + "unit": "F", + "value": 67 + }, + "maximum": { + "unit": "F", + "value": 77 + } + }, + "alcohol_tolerance": { + "unit": "%", + "value": 10 + }, + "form": "liquid" + }, + { + "id": "267", + "producer": "RVA", + "product_id": "263", + "name": "Ghost Ale", + "type": "ale", + "notes": "An RVA Yeast Labs exclusive, isolated from a very sought after saison style beer, this strain does not disappoint. Ripened fruit esters and a crisp earthy finish can be achieved even at lower temperatures with this Belgian farmhouse strain.", + "attenuation_range": { + "minimum": { + "unit": "%", + "value": 77 + }, + "maximum": { + "unit": "%", + "value": 84 + } + }, + "flocculation": "medium", + "temperature_range": { + "minimum": { + "unit": "F", + "value": 65 + }, + "maximum": { + "unit": "F", + "value": 80 + } + }, + "alcohol_tolerance": { + "unit": "%", + "value": 10 + }, + "form": "liquid" + }, + { + "id": "268", + "producer": "RVA", + "product_id": "301", + "name": "American Lager", + "type": "lager", + "notes": "This yeast produces a dry and clean profile characteristic of the American lager. Minimal sulfur and diacetyl production.", + "attenuation_range": { + "minimum": { + "unit": "%", + "value": 75 + }, + "maximum": { + "unit": "%", + "value": 80 + } + }, + "flocculation": "medium", + "temperature_range": { + "minimum": { + "unit": "F", + "value": 50 + }, + "maximum": { + "unit": "F", + "value": 55 + } + }, + "alcohol_tolerance": { + "unit": "%", + "value": 8 + }, + "form": "liquid" + }, + { + "id": "269", + "producer": "RVA", + "product_id": "302", + "name": "München Lager", + "type": "lager", + "notes": "At 55° F this will produce a clean malty beer in the German tradition. Raise the fermentation temp to (65°F) and this yeast produces the beers famous to San Francisco, known as \u201cCalifornia Common\u201d. It is unique in tolerating higher temperatures (65°F) while maintaining a delicious flavor profile.", + "attenuation_range": { + "minimum": { + "unit": "%", + "value": 75 + }, + "maximum": { + "unit": "%", + "value": 80 + } + }, + "flocculation": "high", + "temperature_range": { + "minimum": { + "unit": "F", + "value": 58 + }, + "maximum": { + "unit": "F", + "value": 65 + } + }, + "alcohol_tolerance": { + "unit": "%", + "value": 12 + }, + "form": "liquid" + }, + { + "id": "270", + "producer": "RVA", + "product_id": "303", + "name": "Oktoberfest Lager", + "type": "lager", + "notes": "Bock-style lager yeast that accentuates maltiness.", + "attenuation_range": { + "minimum": { + "unit": "%", + "value": 65 + }, + "maximum": { + "unit": "%", + "value": 73 + } + }, + "flocculation": "medium", + "temperature_range": { + "minimum": { + "unit": "F", + "value": 52 + }, + "maximum": { + "unit": "F", + "value": 58 + } + }, + "alcohol_tolerance": { + "unit": "%", + "value": 12 + }, + "form": "liquid" + }, + { + "id": "271", + "producer": "RVA", + "product_id": "304", + "name": "Czech Lager", + "type": "lager", + "notes": "Produces dry, crisp lagers made famous in the Czech Republic. Low diacetyl production.", + "attenuation_range": { + "minimum": { + "unit": "%", + "value": 75 + }, + "maximum": { + "unit": "%", + "value": 80 + } + }, + "flocculation": "medium", + "temperature_range": { + "minimum": { + "unit": "F", + "value": 50 + }, + "maximum": { + "unit": "F", + "value": 55 + } + }, + "alcohol_tolerance": { + "unit": "%", + "value": 8 + }, + "form": "liquid" + }, + { + "id": "272", + "producer": "Imperial Organic Yeast", + "product_id": "A07", + "name": "Flagship", + "type": "ale", + "notes": "A craft brewing standard, Flagship is a versatile strain loved for its extremely clean character. This strain performs well at standard ale temperatures, but can be used in the low 60s to produce exceptionally crisp ales. Flocculation is in the middle of the road and will typically require filtration or fining to achieve crystal clear beers.", + "attenuation_range": { + "minimum": { + "unit": "%", + "value": 73 + }, + "maximum": { + "unit": "%", + "value": 77 + } + }, + "flocculation": "medium low", + "temperature_range": { + "minimum": { + "unit": "F", + "value": 60 + }, + "maximum": { + "unit": "F", + "value": 72 + } + }, + "form": "liquid" + }, + { + "id": "273", + "producer": "Imperial Organic Yeast", + "product_id": "A09", + "name": "Pub", + "type": "ale", + "notes": "Brewers swear by this strain to achieve super bright ales in a short amount of time. One 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. Be sure to give beers made with Pub a sufficient diacetyl rest.", + "attenuation_range": { + "minimum": { + "unit": "%", + "value": 69 + }, + "maximum": { + "unit": "%", + "value": 74 + } + }, + "flocculation": "very high", + "temperature_range": { + "minimum": { + "unit": "F", + "value": 64 + }, + "maximum": { + "unit": "F", + "value": 70 + } + }, + "form": "liquid" + }, + { + "id": "274", + "producer": "Imperial Organic Yeast", + "product_id": "A01", + "name": "House", + "type": "ale", + "notes": "The best of both worlds, House is clean and allows malt and hops to shine. This strain is extremely versatile and flocculent enough to drop out of the beer quickly. Best used in American IPAs but works well in English style ales. House is clean at cold temperatures with increased esters as fermentation temperatures increase.", + "attenuation_range": { + "minimum": { + "unit": "%", + "value": 73 + }, + "maximum": { + "unit": "%", + "value": 75 + } + }, + "flocculation": "high", + "temperature_range": { + "minimum": { + "unit": "F", + "value": 62 + }, + "maximum": { + "unit": "F", + "value": 70 + } + }, + "form": "liquid" + }, + { + "id": "275", + "producer": "Imperial Organic Yeast", + "product_id": "A10", + "name": "Darkness", + "type": "ale", + "notes": "A beautiful strain for stout, porter, brown, and amber ales. Darkness produces a unique character that matches up perfectly with roasted and caramel malts. This strain is alcohol tolerant, so don’t hesitate to throw high gravity worts its way.", + "attenuation_range": { + "minimum": { + "unit": "%", + "value": 71 + }, + "maximum": { + "unit": "%", + "value": 75 + } + }, + "flocculation": "medium", + "temperature_range": { + "minimum": { + "unit": "F", + "value": 62 + }, + "maximum": { + "unit": "F", + "value": 72 + } + }, + "form": "liquid" + }, + { + "id": "276", + "producer": "Imperial Organic Yeast", + "product_id": "A04", + "name": "Barbarian", + "type": "ale", + "notes": "Ready to attack your IPA, Barbarian produces stone fruit esters that work great when paired with citrus hops. Barbarian will give you what you need for an exceptionally balanced IPA.", + "attenuation_range": { + "minimum": { + "unit": "%", + "value": 73 + }, + "maximum": { + "unit": "%", + "value": 74 + } + }, + "flocculation": "medium", + "temperature_range": { + "minimum": { + "unit": "F", + "value": 62 + }, + "maximum": { + "unit": "F", + "value": 70 + } + }, + "form": "liquid" + }, + { + "id": "277", + "producer": "Imperial Organic Yeast", + "product_id": "A15", + "name": "Independence", + "type": "ale", + "notes": "Independence is the strain for bringing some new character into your hop-driven beers. Higher in esters than Flagship, this yeast will give some fruit character that will take your hoppy beers to a new level. While it shines in pale ales and IPAs, Liberty is a great all-around strain and will also work well in stouts and English ales.", + "attenuation_range": { + "minimum": { + "unit": "%", + "value": 72 + }, + "maximum": { + "unit": "%", + "value": 76 + } + }, + "flocculation": "medium", + "temperature_range": { + "minimum": { + "unit": "F", + "value": 60 + }, + "maximum": { + "unit": "F", + "value": 72 + } + }, + "form": "liquid" + }, + { + "id": "278", + "producer": "Imperial Organic Yeast", + "product_id": "A05", + "name": "Four Square", + "type": "ale", + "notes": "Foursquare’s high flocculation characteristics make it an extremely user-friendly strain and its aroma profile makes it a nice choice for IPAs and other American style ales. This versatile strain works for both malt and hop forward beer styles.", + "attenuation_range": { + "minimum": { + "unit": "%", + "value": 68 + }, + "maximum": { + "unit": "%", + "value": 72 + } + }, + "flocculation": "high", + "temperature_range": { + "minimum": { + "unit": "F", + "value": 64 + }, + "maximum": { + "unit": "F", + "value": 72 + } + }, + "form": "liquid" + }, + { + "id": "279", + "producer": "Imperial Organic Yeast", + "product_id": "A18", + "name": "Joystick", + "type": "ale", + "notes": "This strain is a fast mover and can be used at the low end of the ale fermentation spectrum to keep it clean. Joystick is a good choice for big, high alcohol, malty beers but has no issues chomping on a hoppy double IPA.", + "attenuation_range": { + "minimum": { + "unit": "%", + "value": 73 + }, + "maximum": { + "unit": "%", + "value": 77 + } + }, + "flocculation": "medium high", + "temperature_range": { + "minimum": { + "unit": "F", + "value": 60 + }, + "maximum": { + "unit": "F", + "value": 70 + } + }, + "form": "liquid" + }, + { + "id": "280", + "producer": "Imperial Organic Yeast", + "product_id": "A13", + "name": "Sovereign", + "type": "ale", + "notes": "When it’s time to brew some malt forward beers, Sovereign is ready. This is a very traditional, non-flocculent English ale strain that makes a great choice for your barley wines, ESBs and pales. Sovereign stays in suspension and dries out higher gravity brews quickly.", + "attenuation_range": { + "minimum": { + "unit": "%", + "value": 73 + }, + "maximum": { + "unit": "%", + "value": 77 + } + }, + "flocculation": "medium low", + "temperature_range": { + "minimum": { + "unit": "F", + "value": 60 + }, + "maximum": { + "unit": "F", + "value": 70 + } + }, + "form": "liquid" + }, + { + "id": "281", + "producer": "Imperial Organic Yeast", + "product_id": "A20", + "name": "Citrus", + "type": "ale", + "notes": "When you want to use Brett, but you don’t. Citrus cranks out orange and lemon aromas along with some tropical fruit. Use this strain at high temps for big ester production. As funky as saccharomyces gets.", + "attenuation_range": { + "minimum": { + "unit": "%", + "value": 74 + }, + "maximum": { + "unit": "%", + "value": 78 + } + }, + "flocculation": "low", + "temperature_range": { + "minimum": { + "unit": "F", + "value": 67 + }, + "maximum": { + "unit": "F", + "value": 80 + } + }, + "form": "liquid" + }, + { + "id": "282", + "producer": "Imperial Organic Yeast", + "product_id": "G02", + "name": "Kaiser", + "type": "ale", + "notes": "A traditional alt strain, Kaiser is ready to produce an array of German style beers. It will keep the beer clean and allow the delicate malt flavors and aromas to shine through. Characteristics of this strain make it a good choice for traditional Berliner weisse fermentations. Kaizer is a low flocking strain, so expect long clarification times, but very low diacetyl levels.", + "attenuation_range": { + "minimum": { + "unit": "%", + "value": 73 + }, + "maximum": { + "unit": "%", + "value": 77 + } + }, + "flocculation": "low", + "temperature_range": { + "minimum": { + "unit": "F", + "value": 56 + }, + "maximum": { + "unit": "F", + "value": 65 + } + }, + "form": "liquid" + }, + { + "id": "283", + "producer": "Imperial Organic Yeast", + "product_id": "G01", + "name": "Stefon", + "type": "ale", + "notes": "This is the traditional German strain used to produce world class weizen beers where big banana aroma is required. Balanced with mild clove, depending on your wort profile, this strain will produce amazing beers. Stefon will create a slightly higher level of acidity to give your beer a very crisp finish. Slightly underpitching will help increase the banana character.", + "attenuation_range": { + "minimum": { + "unit": "%", + "value": 73 + }, + "maximum": { + "unit": "%", + "value": 77 + } + }, + "flocculation": "low", + "temperature_range": { + "minimum": { + "unit": "F", + "value": 63 + }, + "maximum": { + "unit": "F", + "value": 73 + } + }, + "form": "liquid" + }, + { + "id": "284", + "producer": "Imperial Organic Yeast", + "product_id": "G03", + "name": "Deiter", + "type": "ale", + "notes": "Deiter is a clean, crisp, traditional German Kölsch strain. A very low ester profile makes this strain perfect for Kolsch, Alt and other light colored delicate beers. Deiter has better flocculation characteristics than most Kölsch strains which allows brewers to produce clean, bright beers in a shorter amount of time.", + "attenuation_range": { + "minimum": { + "unit": "%", + "value": 73 + }, + "maximum": { + "unit": "%", + "value": 77 + } + }, + "flocculation": "medium", + "temperature_range": { + "minimum": { + "unit": "F", + "value": 60 + }, + "maximum": { + "unit": "F", + "value": 69 + } + }, + "form": "liquid" + }, + { + "id": "285", + "producer": "Imperial Organic Yeast", + "product_id": "B48", + "name": "Triple Double", + "type": "ale", + "notes": "The perfect strain for your classic abbey ales. Triple Double produces moderate esters with low to no phenolic characteristics. This strain is tried and true and works perfectly in a production environment. Keep an eye on Triple Double, it likes to sit on top of the wort throughout fermentation which may result in a slow fermentation.", + "attenuation_range": { + "minimum": { + "unit": "%", + "value": 74 + }, + "maximum": { + "unit": "%", + "value": 78 + } + }, + "flocculation": "medium", + "temperature_range": { + "minimum": { + "unit": "F", + "value": 65 + }, + "maximum": { + "unit": "F", + "value": 77 + } + }, + "form": "liquid" + }, + { + "id": "286", + "producer": "Imperial Organic Yeast", + "product_id": "B64", + "name": "Triple Napoleon", + "type": "ale", + "notes": "This yeast is an insane wort attenuator. Napoleon will destroy the sugars in your saison and farmhouse beers – even the ones in which most brewer’s strains have no interest. When all is said and done, Napoleon produces very dry, crisp beers with nice citrus aromas. Yeast settling times can be long, usually requiring filtration for bright beers.", + "attenuation_range": { + "minimum": { + "unit": "%", + "value": 77 + }, + "maximum": { + "unit": "%", + "value": 83 + } + }, + "flocculation": "low", + "temperature_range": { + "minimum": { + "unit": "F", + "value": 65 + }, + "maximum": { + "unit": "F", + "value": 78 + } + }, + "form": "liquid" + }, + { + "id": "287", + "producer": "Imperial Organic Yeast", + "product_id": "B45", + "name": "Gnome", + "type": "ale", + "notes": "The Gnome is the yeast for brewing Belgian inspired beers in a hurry. This strain is extremely flocculent and drops out of the beer quickly after fermentation. Gnome produces a nice phenolic character that goes well with hops, as well as with caramel and toffee flavors. Great for Belgian ales that need to be crystal clear without filtration.", + "attenuation_range": { + "minimum": { + "unit": "%", + "value": 72 + }, + "maximum": { + "unit": "%", + "value": 76 + } + }, + "flocculation": "medium high", + "temperature_range": { + "minimum": { + "unit": "F", + "value": 65 + }, + "maximum": { + "unit": "F", + "value": 75 + } + }, + "form": "liquid" + }, + { + "id": "288", + "producer": "Imperial Organic Yeast", + "product_id": "B51", + "name": "Workhorse", + "type": "ale", + "notes": "Saison…no problem. Belgian stout, double… yep. Workhorse is the strain to use for a wide variety of brews. Super clean, this fast-attenuating strain has good flocculation characteristics. High alcohol tolerance makes this a great option for big Belgian beers.", + "attenuation_range": { + "minimum": { + "unit": "%", + "value": 72 + }, + "maximum": { + "unit": "%", + "value": 77 + } + }, + "flocculation": "medium", + "temperature_range": { + "minimum": { + "unit": "F", + "value": 65 + }, + "maximum": { + "unit": "F", + "value": 75 + } + }, + "form": "liquid" + }, + { + "id": "289", + "producer": "Imperial Organic Yeast", + "product_id": "B56", + "name": "Rustic", + "type": "ale", + "notes": "This unique yeast can be used in your saison, farmhouse ale, or other Belgian styles where high ester levels are important. Rustic typically produces a lot of bubblegum and juicy aromas that compliment complex maltiness.", + "attenuation_range": { + "minimum": { + "unit": "%", + "value": 72 + }, + "maximum": { + "unit": "%", + "value": 76 + } + }, + "flocculation": "medium", + "temperature_range": { + "minimum": { + "unit": "F", + "value": 68 + }, + "maximum": { + "unit": "F", + "value": 80 + } + }, + "form": "liquid" + }, + { + "id": "290", + "producer": "Imperial Organic Yeast", + "product_id": "B63", + "name": "Monastic", + "type": "ale", + "notes": "This strain is a beautiful yeast for fermenting abbey ales, especially quads; high alcohol and dark Belgian beers. Monastic will produce beers with a high level of phenolic character and esters. It can be slow to begin fermentation but will easily dry out high gravity worts. This strain is a low flocking strain, so expect it to stay suspended for a long time.", + "attenuation_range": { + "minimum": { + "unit": "%", + "value": 74 + }, + "maximum": { + "unit": "%", + "value": 78 + } + }, + "flocculation": "medium low", + "temperature_range": { + "minimum": { + "unit": "F", + "value": 68 + }, + "maximum": { + "unit": "F", + "value": 78 + } + }, + "form": "liquid" + }, + { + "id": "291", + "producer": "Imperial Organic Yeast", + "product_id": "B53", + "name": "Fish Finder", + "type": "ale", + "notes": "The classic choice for a Belgian IPA. Fish Finder has a very mild phenolic character balanced with moderate fruitiness. Often used for primary and then finished with a secondary Brettanomyces yeast.", + "attenuation_range": { + "minimum": { + "unit": "%", + "value": 74 + }, + "maximum": { + "unit": "%", + "value": 78 + } + }, + "flocculation": "medium", + "temperature_range": { + "minimum": { + "unit": "F", + "value": 65 + }, + "maximum": { + "unit": "F", + "value": 73 + } + }, + "form": "liquid" + }, + { + "id": "292", + "producer": "Imperial Organic Yeast", + "product_id": "B44", + "name": "Whiteout", + "type": "ale", + "notes": "This is the strain for Belgian Wit style beers. Whiteout produces an excellent balance of spicy phenolic character and esters. Along with the necessary aromatics, this strain produces a significant amount of acidity which is perfect for wits and other light colored Belgian ales. Whiteout can be flocculent during fermentation, then become non-flocculent at the end. This may lead to slower than normal fermentation.", + "attenuation_range": { + "minimum": { + "unit": "%", + "value": 72 + }, + "maximum": { + "unit": "%", + "value": 76 + } + }, + "flocculation": "medium low", + "temperature_range": { + "minimum": { + "unit": "F", + "value": 62 + }, + "maximum": { + "unit": "F", + "value": 72 + } + }, + "form": "liquid" + }, + { + "id": "293", + "producer": "Imperial Organic Yeast", + "product_id": "L13", + "name": "Global", + "type": "lager", + "notes": "The world’s most popular lager strain is ready for you. Global is an all-around solid lager strain that produces clean beers with a very low ester profile. This strain is very powdery, so long lagering times or filtration is required for bright beer.", + "attenuation_range": { + "minimum": { + "unit": "%", + "value": 73 + }, + "maximum": { + "unit": "%", + "value": 77 + } + }, + "flocculation": "medium low", + "temperature_range": { + "minimum": { + "unit": "F", + "value": 46 + }, + "maximum": { + "unit": "F", + "value": 56 + } + }, + "form": "liquid" + }, + { + "id": "294", + "producer": "Imperial Organic Yeast", + "product_id": "L02", + "name": "Fest", + "type": "lager", + "notes": "One of the most flocculent lager strains available, Fest is the strain to use for malt driven lagers. This strong working lager yeast will produce beer that does not require filtration. Make sure yougive this strain a thorough diacetyl rest.", + "attenuation_range": { + "minimum": { + "unit": "%", + "value": 71 + }, + "maximum": { + "unit": "%", + "value": 75 + } + }, + "flocculation": "medium high", + "temperature_range": { + "minimum": { + "unit": "F", + "value": 46 + }, + "maximum": { + "unit": "F", + "value": 56 + } + }, + "form": "liquid" + }, + { + "id": "295", + "producer": "Imperial Organic Yeast", + "product_id": "L11", + "name": "Gateway", + "type": "lager", + "notes": "Strong fermentation and moderate flocculation makes this strain a solid choice for a house lager yeast. Gateway produces crisp and clean light lagers, but will work well for a broad spectrum of lager styles.", + "attenuation_range": { + "minimum": { + "unit": "%", + "value": 72 + }, + "maximum": { + "unit": "%", + "value": 76 + } + }, + "flocculation": "medium", + "temperature_range": { + "minimum": { + "unit": "F", + "value": 47 + }, + "maximum": { + "unit": "F", + "value": 55 + } + }, + "form": "liquid" + }, + { + "id": "296", + "producer": "Imperial Organic Yeast", + "product_id": "L17", + "name": "Harvest", + "type": "lager", + "notes": "This strain combines good flocculation characteristics with low sulfur and low diacetyl. Clean fermentations produce amazing bock, helles, pilsner, dunkles, and just about any other lager style you throw its way.", + "attenuation_range": { + "minimum": { + "unit": "%", + "value": 70 + }, + "maximum": { + "unit": "%", + "value": 74 + } + }, + "flocculation": "medium", + "temperature_range": { + "minimum": { + "unit": "F", + "value": 50 + }, + "maximum": { + "unit": "F", + "value": 60 + } + }, + "form": "liquid" + }, + { + "id": "297", + "producer": "Imperial Organic Yeast", + "product_id": "L09", + "name": "Que Bueno", + "type": "lager", + "notes": "It’s time for a cerveza. Que Bueno creates refreshing light to dark Mexican-style lagers. Produces lagers with a clean, low ester aroma profile and crisp dry finish.", + "attenuation_range": { + "minimum": { + "unit": "%", + "value": 73 + }, + "maximum": { + "unit": "%", + "value": 77 + } + }, + "flocculation": "medium", + "temperature_range": { + "minimum": { + "unit": "F", + "value": 47 + }, + "maximum": { + "unit": "F", + "value": 55 + } + }, + "form": "liquid" + }, + { + "id": "298", + "producer": "Imperial Organic Yeast", + "product_id": "L05", + "name": "Cablecar", + "type": "ale", + "notes": "This strain is for fermenting your “California Common” beer. Cablecar can produce clean pseudo lagers at ale temperatures, but is also willing to work as a traditional lager strain down to the mid 50s.", + "attenuation_range": { + "minimum": { + "unit": "%", + "value": 71 + }, + "maximum": { + "unit": "%", + "value": 75 + } + }, + "flocculation": "medium high", + "temperature_range": { + "minimum": { + "unit": "F", + "value": 55 + }, + "maximum": { + "unit": "F", + "value": 65 + } + }, + "form": "liquid" + }, + { + "id": "299", + "producer": "Fermentum Mobile", + "product_id": "FM10", + "name": "Wind and the Willows", + "type": "ale", + "notes": "Classic British ale yeast for bitters. Rich flavor profile with high ester production.", + "attenuation_range": { + "minimum": { + "unit": "%", + "value": 73 + }, + "maximum": { + "unit": "%", + "value": 80 + } + }, + "flocculation": "very low", + "temperature_range": { + "minimum": { + "unit": "F", + "value": 64 + }, + "maximum": { + "unit": "F", + "value": 72 + } + }, + "alcohol_tolerance": { + "unit": "%", + "value": 9 + }, + "form": "liquid" + }, + { + "id": "300", + "producer": "Fermentum Mobile", + "product_id": "FM11", + "name": "Heathery Heights", + "type": "ale", + "notes": "Northern England strain, versatile for British ales, with a medium level of esters.", + "attenuation_range": { + "minimum": { + "unit": "%", + "value": 72 + }, + "maximum": { + "unit": "%", + "value": 78 + } + }, + "flocculation": "medium", + "temperature_range": { + "minimum": { + "unit": "F", + "value": 64 + }, + "maximum": { + "unit": "F", + "value": 72 + } + }, + "alcohol_tolerance": { + "unit": "%", + "value": 9 + }, + "form": "liquid" + }, + { + "id": "301", + "producer": "Fermentum Mobile", + "product_id": "FM12", + "name": "Scottish Tartan", + "type": "ale", + "notes": "Classic Scottish strain, neutral profile, with low ester production.", + "attenuation_range": { + "minimum": { + "unit": "%", + "value": 74 + }, + "maximum": { + "unit": "%", + "value": 80 + } + }, + "flocculation": "high", + "temperature_range": { + "minimum": { + "unit": "F", + "value": 64 + }, + "maximum": { + "unit": "F", + "value": 72 + } + }, + "alcohol_tolerance": { + "unit": "%", + "value": 10 + }, + "form": "liquid" + }, + { + "id": "302", + "producer": "Fermentum Mobile", + "product_id": "FM13", + "name": "Irish Darkness", + "type": "ale", + "notes": "Versatile Irish strain for dark and strong ales.", + "attenuation_range": { + "minimum": { + "unit": "%", + "value": 71 + }, + "maximum": { + "unit": "%", + "value": 75 + } + }, + "flocculation": "very high", + "temperature_range": { + "minimum": { + "unit": "F", + "value": 61 + }, + "maximum": { + "unit": "F", + "value": 72 + } + }, + "alcohol_tolerance": { + "unit": "%", + "value": 12 + }, + "form": "liquid" + }, + { + "id": "303", + "producer": "Fermentum Mobile", + "product_id": "FM20", + "name": "White Wellingtons", + "type": "ale", + "notes": "Strain comes from southern Belgium, dedicated for Belgian wheat beers.", + "attenuation_range": { + "minimum": { + "unit": "%", + "value": 72 + }, + "maximum": { + "unit": "%", + "value": 75 + } + }, + "flocculation": "low", + "temperature_range": { + "minimum": { + "unit": "F", + "value": 61 + }, + "maximum": { + "unit": "F", + "value": 75 + } + }, + "alcohol_tolerance": { + "unit": "%", + "value": 10 + }, + "form": "liquid" + }, + { + "id": "304", + "producer": "Fermentum Mobile", + "product_id": "FM21", + "name": "Saison Greetings", + "type": "ale", + "notes": "Very aromatic French strain, perfect for the saison style of beer", + "attenuation_range": { + "minimum": { + "unit": "%", + "value": 77 + }, + "maximum": { + "unit": "%", + "value": 82 + } + }, + "flocculation": "medium low", + "temperature_range": { + "minimum": { + "unit": "F", + "value": 64 + }, + "maximum": { + "unit": "F", + "value": 77 + } + }, + "alcohol_tolerance": { + "unit": "%", + "value": 11 + }, + "form": "liquid" + }, + { + "id": "305", + "producer": "Fermentum Mobile", + "product_id": "FM25", + "name": "Monastery Meditation", + "type": "ale", + "notes": "Strain dedicated for Belgian Abbey beers, with flavor/aroma profile characteristics of Belgian ales.", + "attenuation_range": { + "minimum": { + "unit": "%", + "value": 74 + }, + "maximum": { + "unit": "%", + "value": 78 + } + }, + "flocculation": "medium low", + "temperature_range": { + "minimum": { + "unit": "F", + "value": 66 + }, + "maximum": { + "unit": "F", + "value": 75 + } + }, + "alcohol_tolerance": { + "unit": "%", + "value": 12 + }, + "form": "liquid" + }, + { + "id": "306", + "producer": "Fermentum Mobile", + "product_id": "FM26", + "name": "Belgian Hillside", + "type": "ale", + "notes": "Belgian strain with a very intense spicy-fruity character.", + "attenuation_range": { + "minimum": { + "unit": "%", + "value": 72 + }, + "maximum": { + "unit": "%", + "value": 76 + } + }, + "flocculation": "very high", + "temperature_range": { + "minimum": { + "unit": "F", + "value": 66 + }, + "maximum": { + "unit": "F", + "value": 75 + } + }, + "alcohol_tolerance": { + "unit": "%", + "value": 12 + }, + "form": "liquid" + }, + { + "id": "307", + "producer": "Fermentum Mobile", + "product_id": "FM27", + "name": "Trappist Artifacts", + "type": "ale", + "notes": "Classic Belgian strain giving flavors typical of Trappist beers. Very nice balance between fruity esters and spicy phenols.", + "attenuation_range": { + "minimum": { + "unit": "%", + "value": 74 + }, + "maximum": { + "unit": "%", + "value": 78 + } + }, + "flocculation": "medium", + "temperature_range": { + "minimum": { + "unit": "F", + "value": 66 + }, + "maximum": { + "unit": "F", + "value": 77 + } + }, + "alcohol_tolerance": { + "unit": "%", + "value": 12 + }, + "form": "liquid" + }, + { + "id": "308", + "producer": "Fermentum Mobile", + "product_id": "FM28", + "name": "Abbot's Habit", + "type": "ale", + "notes": "Interesting Belgian strain has restrained ester production. The most moderate Belgian strain from Fermentum Mobile. Recommended for dark Belgian beers. Has a high alcohol tolerance.", + "attenuation_range": { + "minimum": { + "unit": "%", + "value": 75 + }, + "maximum": { + "unit": "%", + "value": 80 + } + }, + "flocculation": "medium low", + "temperature_range": { + "minimum": { + "unit": "F", + "value": 64 + }, + "maximum": { + "unit": "F", + "value": 75 + } + }, + "alcohol_tolerance": { + "unit": "%", + "value": 15 + }, + "form": "liquid" + }, + { + "id": "309", + "producer": "Fermentum Mobile", + "product_id": "FM30", + "name": "Bohemian Rhapsody", + "type": "lager", + "notes": "Typical Bohemian lager strain.", + "attenuation_range": { + "minimum": { + "unit": "%", + "value": 73 + }, + "maximum": { + "unit": "%", + "value": 77 + } + }, + "flocculation": "high", + "temperature_range": { + "minimum": { + "unit": "F", + "value": 46 + }, + "maximum": { + "unit": "F", + "value": 54 + } + }, + "alcohol_tolerance": { + "unit": "%", + "value": 12 + }, + "form": "liquid" + }, + { + "id": "310", + "producer": "Fermentum Mobile", + "product_id": "FM31", + "name": "Bavarian Valley", + "type": "lager", + "notes": "Munich-style lager strain, ideal for dark lagers.", + "attenuation_range": { + "minimum": { + "unit": "%", + "value": 73 + }, + "maximum": { + "unit": "%", + "value": 80 + } + }, + "flocculation": "high", + "temperature_range": { + "minimum": { + "unit": "F", + "value": 46 + }, + "maximum": { + "unit": "F", + "value": 57 + } + }, + "alcohol_tolerance": { + "unit": "%", + "value": 11 + }, + "form": "liquid" + }, + { + "id": "311", + "producer": "Fermentum Mobile", + "product_id": "FM41", + "name": "Cloves and Bananas", + "type": "ale", + "notes": "German-style wheat beer strain with intense fruity character. Lots of banana and lots of clove.", + "attenuation_range": { + "minimum": { + "unit": "%", + "value": 75 + }, + "maximum": { + "unit": "%", + "value": 81 + } + }, + "flocculation": "low", + "temperature_range": { + "minimum": { + "unit": "F", + "value": 64 + }, + "maximum": { + "unit": "F", + "value": 72 + } + }, + "alcohol_tolerance": { + "unit": "%", + "value": 10 + }, + "form": "liquid" + }, + { + "id": "312", + "producer": "Fermentum Mobile", + "product_id": "FM42", + "name": "Old Rhine", + "type": "ale", + "notes": "Strain from Northern Germany recommended for traditional German ales. Neutral flavor profile, with extended temperature range.", + "attenuation_range": { + "minimum": { + "unit": "%", + "value": 73 + }, + "maximum": { + "unit": "%", + "value": 77 + } + }, + "flocculation": "medium low", + "temperature_range": { + "minimum": { + "unit": "F", + "value": 57 + }, + "maximum": { + "unit": "F", + "value": 72 + } + }, + "alcohol_tolerance": { + "unit": "%", + "value": 11 + }, + "form": "liquid" + }, + { + "id": "313", + "producer": "Fermentum Mobile", + "product_id": "FM50", + "name": "Kansas Ears", + "type": "ale", + "notes": "Versatile American strain with low ester production. Extended temperature range.", + "attenuation_range": { + "minimum": { + "unit": "%", + "value": 74 + }, + "maximum": { + "unit": "%", + "value": 78 + } + }, + "flocculation": "medium", + "temperature_range": { + "minimum": { + "unit": "F", + "value": 57 + }, + "maximum": { + "unit": "F", + "value": 72 + } + }, + "alcohol_tolerance": { + "unit": "%", + "value": 10 + }, + "form": "liquid" + }, + { + "id": "314", + "producer": "Fermentum Mobile", + "product_id": "FM51", + "name": "Oakengate", + "type": "ale", + "notes": "Unique Polish strain used in Grodzisk Wielkopolski for the production of Grodziskie, a traditional all-wheat, oak-smoked, light beer.", + "attenuation_range": { + "minimum": { + "unit": "%", + "value": 63 + }, + "maximum": { + "unit": "%", + "value": 76 + } + }, + "flocculation": "low", + "temperature_range": { + "minimum": { + "unit": "F", + "value": 64 + }, + "maximum": { + "unit": "F", + "value": 72 + } + }, + "alcohol_tolerance": { + "unit": "%", + "value": 9 + }, + "form": "liquid" + }, + { + "id": "315", + "producer": "Fermentum Mobile", + "product_id": "FM52", + "name": "American Dream", + "type": "ale", + "notes": "Clean profile American strain, recommended for American ales.", + "attenuation_range": { + "minimum": { + "unit": "%", + "value": 73 + }, + "maximum": { + "unit": "%", + "value": 77 + } + }, + "flocculation": "medium low", + "temperature_range": { + "minimum": { + "unit": "F", + "value": 60 + }, + "maximum": { + "unit": "F", + "value": 72 + } + }, + "alcohol_tolerance": { + "unit": "%", + "value": 11 + }, + "form": "liquid" + }, + { + "id": "316", + "producer": "Fermentum Mobile", + "product_id": "FM53", + "name": "Voss Kveik", + "type": "kveik", + "notes": "Traditional Norwegian strain coming from the village of Voss. Acquired courtesy of Sigmund Gjernes. It gives a sweet feeling, rich in fruit flavor.", + "attenuation_range": { + "minimum": { + "unit": "%", + "value": 68 + }, + "maximum": { + "unit": "%", + "value": 80 + } + }, + "flocculation": "medium high", + "temperature_range": { + "minimum": { + "unit": "F", + "value": 68 + }, + "maximum": { + "unit": "F", + "value": 104 + } + }, + "alcohol_tolerance": { + "unit": "%", + "value": 10 + }, + "form": "liquid" + } + ] + } +} diff --git a/meson.build b/meson.build index 1516f288..181ff86c 100644 --- a/meson.build +++ b/meson.build @@ -620,7 +620,6 @@ commonSourceFiles = files([ 'src/Html.cpp', 'src/HydrometerTool.cpp', 'src/IbuGuSlider.cpp', - 'src/ImportExport.cpp', 'src/InstructionWidget.cpp', 'src/InventoryFormatter.cpp', 'src/Localization.cpp', @@ -663,6 +662,7 @@ commonSourceFiles = files([ 'src/catalogs/YeastCatalog.cpp', 'src/database/BtSqlQuery.cpp', 'src/database/Database.cpp', + 'src/database/DefaultContentLoader.cpp', 'src/database/DatabaseSchemaHelper.cpp', 'src/database/DbTransaction.cpp', 'src/database/ObjectStore.cpp', @@ -738,6 +738,7 @@ commonSourceFiles = files([ 'src/model/Style.cpp', 'src/model/Water.cpp', 'src/model/Yeast.cpp', + 'src/serialization/ImportExport.cpp', 'src/serialization/SerializationRecord.cpp', 'src/serialization/json/BeerJson.cpp', 'src/serialization/json/JsonCoding.cpp', @@ -1093,7 +1094,9 @@ filesToInstall_docs = files([ filesToInstall_data = files([ 'data/default_db.sqlite', - 'data/DefaultData.xml' + 'data/DefaultContent001-OriginalDefaultData.xml', + 'data/DefaultContent002-BJCP_2021_Styles.json', + 'data/DefaultContent003-Ingredients-Hops-Yeasts.json' ]) filesToInstall_desktop = files([ diff --git a/scripts/buildTool.py b/scripts/buildTool.py index 465e4192..b1ed72f8 100755 --- a/scripts/buildTool.py +++ b/scripts/buildTool.py @@ -1378,8 +1378,11 @@ def doPackage(): # ├── applications # │ └── [projectName].desktop ✅ <── [filesToInstall_desktop] # ├── [projectName] - # │ ├── DefaultData.xml ✅ <──┬── [filesToInstall_data] - # │ ├── default_db.sqlite ✅ <──┘ + # │ ├── DefaultContent001-DefaultData.xml ✅ <──┬── [filesToInstall_data] + # │ ├── DefaultContent002-BJCP_2021_Styles.json ✅ <──┤ + # │ ├── DefaultContent003-... ✅ <──┤ + # │ ├── ...etc ✅ <──┤ + # │ ├── default_db.sqlite ✅ <──┘ # │ ├── sounds # │ │ └── [All the filesToInstall_sounds .wav files] ✅ # │ └── translations_qm diff --git a/src/Application.cpp b/src/Application.cpp index 40146481..28dda386 100644 --- a/src/Application.cpp +++ b/src/Application.cpp @@ -498,11 +498,6 @@ void Application::readSystemOptions() { checkVersion = PersistentSettings::value(PersistentSettings::Names::check_version, QVariant(true)).toBool(); qDebug() << Q_FUNC_INFO << "checkVersion=" << checkVersion; - //=====================Last DB Merge Request====================== - if (PersistentSettings::contains(PersistentSettings::Names::last_db_merge_req)) { - Database::lastDbMergeRequest = QDateTime::fromString(PersistentSettings::value(PersistentSettings::Names::last_db_merge_req,"").toString(), Qt::ISODate); - } - Measurement::loadDisplayScales(); //===================IBU=================== @@ -520,7 +515,6 @@ void Application::readSystemOptions() { void Application::saveSystemOptions() { PersistentSettings::insert(PersistentSettings::Names::check_version, checkVersion); - PersistentSettings::insert(PersistentSettings::Names::last_db_merge_req, Database::lastDbMergeRequest.toString(Qt::ISODate)); //setOption("user_data_dir", userDataDir); Localization::saveSettings(); diff --git a/src/CMakeLists.txt b/src/CMakeLists.txt index 0b1e620f..c33a0b52 100644 --- a/src/CMakeLists.txt +++ b/src/CMakeLists.txt @@ -64,7 +64,6 @@ set(filesToCompile_cpp ${repoDir}/src/Html.cpp ${repoDir}/src/HydrometerTool.cpp ${repoDir}/src/IbuGuSlider.cpp - ${repoDir}/src/ImportExport.cpp ${repoDir}/src/InstructionWidget.cpp ${repoDir}/src/InventoryFormatter.cpp ${repoDir}/src/Localization.cpp @@ -92,8 +91,8 @@ set(filesToCompile_cpp ${repoDir}/src/TimerWidget.cpp ${repoDir}/src/WaterDialog.cpp ${repoDir}/src/boiltime.cpp - ${repoDir}/src/buttons/EquipmentButton.cpp ${repoDir}/src/buttons/BoilButton.cpp + ${repoDir}/src/buttons/EquipmentButton.cpp ${repoDir}/src/buttons/FermentationButton.cpp ${repoDir}/src/buttons/MashButton.cpp ${repoDir}/src/buttons/RecipeAttributeButton.cpp @@ -107,6 +106,7 @@ set(filesToCompile_cpp ${repoDir}/src/catalogs/YeastCatalog.cpp ${repoDir}/src/database/BtSqlQuery.cpp ${repoDir}/src/database/Database.cpp + ${repoDir}/src/database/DefaultContentLoader.cpp ${repoDir}/src/database/DatabaseSchemaHelper.cpp ${repoDir}/src/database/DbTransaction.cpp ${repoDir}/src/database/ObjectStore.cpp @@ -182,6 +182,7 @@ set(filesToCompile_cpp ${repoDir}/src/model/Style.cpp ${repoDir}/src/model/Water.cpp ${repoDir}/src/model/Yeast.cpp + ${repoDir}/src/serialization/ImportExport.cpp ${repoDir}/src/serialization/SerializationRecord.cpp ${repoDir}/src/serialization/json/BeerJson.cpp ${repoDir}/src/serialization/json/JsonCoding.cpp diff --git a/src/MainWindow.cpp b/src/MainWindow.cpp index 04ac53f5..38456e77 100644 --- a/src/MainWindow.cpp +++ b/src/MainWindow.cpp @@ -82,7 +82,6 @@ #include "HelpDialog.h" #include "Html.h" #include "HydrometerTool.h" -#include "ImportExport.h" #include "InventoryFormatter.h" #include "MashDesigner.h" #include "MashWizard.h" @@ -138,6 +137,7 @@ #include "model/RecipeAdditionYeast.h" #include "model/Style.h" #include "model/Yeast.h" +#include "serialization/ImportExport.h" #include "sortFilterProxyModels/FermentableSortFilterProxyModel.h" #include "sortFilterProxyModels/RecipeAdditionFermentableSortFilterProxyModel.h" #include "sortFilterProxyModels/RecipeAdditionHopSortFilterProxyModel.h" diff --git a/src/database/Database.cpp b/src/database/Database.cpp index 46d4e8d2..cee8ba56 100644 --- a/src/database/Database.cpp +++ b/src/database/Database.cpp @@ -59,6 +59,7 @@ #include "Application.h" #include "config.h" #include "database/BtSqlQuery.h" +#include "database/DefaultContentLoader.h" #include "database/DatabaseSchemaHelper.h" #include "PersistentSettings.h" #include "utils/BtStringConst.h" @@ -276,9 +277,6 @@ class Database::impl { this->dataDbFile.copy(this->dbFileName); QFile::setPermissions(this->dbFileName, QFile::ReadOwner | QFile::WriteOwner | QFile::ReadGroup); } - - // Reset the last merge request. - Database::lastDbMergeRequest = QDateTime::currentDateTime(); } // Open SQLite DB @@ -396,12 +394,13 @@ class Database::impl { // Returns true if the schema gets updated, false otherwise. // If err != 0, set it to true if an error occurs, false otherwise. bool updateSchema(Database & database, bool* err = nullptr) { - int currentVersion = DatabaseSchemaHelper::currentVersion( database.sqlDatabase() ); - int newVersion = DatabaseSchemaHelper::dbVersion; + auto connection = database.sqlDatabase(); + int dbSchemaVersion = DatabaseSchemaHelper::schemaVersion(connection); + int latestSchemaVersion = DatabaseSchemaHelper::latestVersion; qInfo() << - Q_FUNC_INFO << "Schema version in DB:" << currentVersion << ", current schema version in code:" << newVersion; + Q_FUNC_INFO << "Schema version in DB:" << dbSchemaVersion << ", current schema version in code:" << latestSchemaVersion; - bool doUpdate = currentVersion < newVersion; + bool doUpdate = dbSchemaVersion < latestSchemaVersion; if (doUpdate) { // // Before we do a DB upgrade, we should back-up the DB (if we can). @@ -425,7 +424,7 @@ class Database::impl { // QString backupName = QString( "%1 database.sqlite backup (before upgrade from v%2 to v%3)" - ).arg(QDateTime::currentDateTime().toString("yyyy-MM-dd hh∶mm∶ss")).arg(currentVersion).arg(newVersion); + ).arg(QDateTime::currentDateTime().toString("yyyy-MM-dd hh∶mm∶ss")).arg(dbSchemaVersion).arg(latestSchemaVersion); bool succeeded = database.backupToDir(backupDir, backupName); if (!succeeded) { qCritical() << Q_FUNC_INFO << "Unable to create DB backup"; @@ -446,7 +445,7 @@ class Database::impl { dbUpgradeMessageBox.setWindowTitle(tr("Software Upgraded")); dbUpgradeMessageBox.setText( tr("Before continuing, %1 %2 needs to upgrade your database schema " - "(from v%3 to v%4).\n").arg(CONFIG_APPLICATION_NAME_UC).arg(CONFIG_VERSION_STRING).arg(currentVersion).arg(newVersion) + "(from v%3 to v%4).\n").arg(CONFIG_APPLICATION_NAME_UC).arg(CONFIG_VERSION_STRING).arg(dbSchemaVersion).arg(latestSchemaVersion) ); dbUpgradeMessageBox.setInformativeText( tr("DON'T PANIC: Your existing data will be retained!") @@ -475,9 +474,9 @@ class Database::impl { } } - bool success = DatabaseSchemaHelper::migrate(database, currentVersion, newVersion, database.sqlDatabase() ); + bool success = DatabaseSchemaHelper::migrate(database, dbSchemaVersion, latestSchemaVersion, database.sqlDatabase() ); if (!success) { - qCritical() << Q_FUNC_INFO << QString("Database migration %1->%2 failed").arg(currentVersion).arg(newVersion); + qCritical() << Q_FUNC_INFO << QString("Database migration %1->%2 failed").arg(dbSchemaVersion).arg(latestSchemaVersion); if (err) { *err = true; } @@ -764,25 +763,17 @@ void Database::checkForNewDefaultData() { Q_FUNC_INFO << "dataDbFile:" << this->pimpl->dataDbFile.fileName() << ", dbFile:" << this->pimpl->dbFile.fileName() << ", userDatabaseDidNotExist: " << (this->pimpl->userDatabaseDidNotExist ? "True" : "False") << ", dataDbFile.lastModified:" << - QFileInfo(this->pimpl->dataDbFile).lastModified() << ", lastDbMergeRequest" << Database::lastDbMergeRequest; + QFileInfo(this->pimpl->dataDbFile).lastModified(); if (this->pimpl->dataDbFile.fileName() != this->pimpl->dbFile.fileName() && - !this->pimpl->userDatabaseDidNotExist && - QFileInfo(this->pimpl->dataDbFile).lastModified() > Database::lastDbMergeRequest) { - if (Application::isInteractive() && - QMessageBox::question( - nullptr, - tr("Merge Database"), - tr("There may be new ingredients and recipes available. Would you like to add these to your database?"), - QMessageBox::Yes | QMessageBox::No, - QMessageBox::Yes - ) - == QMessageBox::Yes - ) { - QString userMessage; - QTextStream userMessageAsStream{&userMessage}; - - bool succeeded = DatabaseSchemaHelper::updateDatabase(userMessageAsStream); - + !this->pimpl->userDatabaseDidNotExist) { + auto connection = this->sqlDatabase(); + QString userMessage; + QTextStream userMessageAsStream{&userMessage}; + auto result = DefaultContentLoader::updateContentIfNecessary(connection, userMessageAsStream); + if (result != DefaultContentLoader::UpdateResult::NothingToDo) { + bool succeeded = ( + result == DefaultContentLoader::UpdateResult::Succeeded + ); QString messageBoxTitle{succeeded ? tr("Success!") : tr("ERROR")}; QString messageBoxText; if (succeeded) { @@ -793,7 +784,7 @@ void Database::checkForNewDefaultData() { ); } else { messageBoxText = QString( - tr("Unable to import new default data\n\n" + tr("Unable to import some or all of new default data\n\n" "%1\n\n" "Log file may contain more details.").arg(userMessage) ); @@ -801,14 +792,14 @@ void Database::checkForNewDefaultData() { } qDebug() << Q_FUNC_INFO << "Message box text : " << messageBoxText; QMessageBox msgBox{succeeded ? QMessageBox::Information : QMessageBox::Critical, - messageBoxTitle, - messageBoxText}; + messageBoxTitle, + messageBoxText}; msgBox.exec(); } - // Update this field. - Database::lastDbMergeRequest = QDateTime::currentDateTime(); + } + return; } @@ -1171,8 +1162,6 @@ char const * Database::getSqlToAddColumnAsForeignKey() const { return getDbNativeName(sqlToAddColumnAsForeignKey, this->pimpl->dbType); } -QDateTime Database::lastDbMergeRequest = QDateTime::fromString("1986-02-24T06:00:00", Qt::ISODate); - QList> Database::displayableConnectionParms() const { switch (this->pimpl->dbType) { case Database::DbType::SQLITE: diff --git a/src/database/Database.h b/src/database/Database.h index 12bc9695..6d0baa19 100644 --- a/src/database/Database.h +++ b/src/database/Database.h @@ -196,11 +196,6 @@ class Database { */ char const * getSqlToAddColumnAsForeignKey() const; - /*! Stores the date that we last asked the user to merge the - * data-space database to the user-space database. - */ - static QDateTime lastDbMergeRequest; - /** * \brief Returns a displayable set of name-value pairs for the connection details for the current database, * \b excluding password diff --git a/src/database/DatabaseSchemaHelper.cpp b/src/database/DatabaseSchemaHelper.cpp index 984722b6..de1cd043 100644 --- a/src/database/DatabaseSchemaHelper.cpp +++ b/src/database/DatabaseSchemaHelper.cpp @@ -31,21 +31,15 @@ #include #include "Application.h" -#include "config.h" #include "database/BtSqlQuery.h" #include "database/Database.h" #include "database/DbTransaction.h" -#include "database/ObjectStoreWrapper.h" -#include "model/BrewNote.h" -#include "model/Recipe.h" -#include "model/Water.h" -#include "serialization/xml/BeerXml.h" +#include "database/ObjectStoreTyped.h" -int constexpr DatabaseSchemaHelper::dbVersion = 11; +int constexpr DatabaseSchemaHelper::latestVersion = 11; +// Default namespace hides functions from everything outside this file. namespace { - // TODO It would be neat to be able to supply folder name as a parameter to XML/JSON import - char const * const FOLDER_FOR_SUPPLIED_RECIPES = CONFIG_APPLICATION_NAME_LC; struct QueryAndParameters { QString sql; @@ -135,22 +129,22 @@ namespace { bool migrate_to_210(Database & db, BtSqlQuery & q) { QVector migrationQueries{ - {QString("ALTER TABLE equipment ADD COLUMN folder text")}, // Previously DEFAULT '' - {QString("ALTER TABLE fermentable ADD COLUMN folder text")}, // Previously DEFAULT '' - {QString("ALTER TABLE hop ADD COLUMN folder text")}, // Previously DEFAULT '' - {QString("ALTER TABLE misc ADD COLUMN folder text")}, // Previously DEFAULT '' - {QString("ALTER TABLE style ADD COLUMN folder text")}, // Previously DEFAULT '' - {QString("ALTER TABLE yeast ADD COLUMN folder text")}, // Previously DEFAULT '' - {QString("ALTER TABLE water ADD COLUMN folder text")}, // Previously DEFAULT '' - {QString("ALTER TABLE mash ADD COLUMN folder text")}, // Previously DEFAULT '' - {QString("ALTER TABLE recipe ADD COLUMN folder text")}, // Previously DEFAULT '' - {QString("ALTER TABLE brewnote ADD COLUMN folder text")}, // Previously DEFAULT '' - {QString("ALTER TABLE salt ADD COLUMN folder text")}, // Previously DEFAULT '' + {QString("ALTER TABLE equipment ADD COLUMN folder %1").arg(db.getDbNativeTypeName())}, // Previously DEFAULT '' + {QString("ALTER TABLE fermentable ADD COLUMN folder %1").arg(db.getDbNativeTypeName())}, // Previously DEFAULT '' + {QString("ALTER TABLE hop ADD COLUMN folder %1").arg(db.getDbNativeTypeName())}, // Previously DEFAULT '' + {QString("ALTER TABLE misc ADD COLUMN folder %1").arg(db.getDbNativeTypeName())}, // Previously DEFAULT '' + {QString("ALTER TABLE style ADD COLUMN folder %1").arg(db.getDbNativeTypeName())}, // Previously DEFAULT '' + {QString("ALTER TABLE yeast ADD COLUMN folder %1").arg(db.getDbNativeTypeName())}, // Previously DEFAULT '' + {QString("ALTER TABLE water ADD COLUMN folder %1").arg(db.getDbNativeTypeName())}, // Previously DEFAULT '' + {QString("ALTER TABLE mash ADD COLUMN folder %1").arg(db.getDbNativeTypeName())}, // Previously DEFAULT '' + {QString("ALTER TABLE recipe ADD COLUMN folder %1").arg(db.getDbNativeTypeName())}, // Previously DEFAULT '' + {QString("ALTER TABLE brewnote ADD COLUMN folder %1").arg(db.getDbNativeTypeName())}, // Previously DEFAULT '' + {QString("ALTER TABLE salt ADD COLUMN folder %1").arg(db.getDbNativeTypeName())}, // Previously DEFAULT '' // Put the "Bt:.*" recipes into /brewtarget folder {QString("UPDATE recipe SET folder='/brewtarget' WHERE name LIKE 'Bt:%'")}, // Update version to 2.1.0 {QString("UPDATE settings SET version='2.1.0' WHERE id=1")}, - // Used to trigger the code to populate the ingredient inheritance tables + // Used to trigger the code to populate the ingredient inheritance tables. Gets removed in schema version 11. {QString("ALTER TABLE settings ADD COLUMN repopulatechildrenonnextstart %1").arg(db.getDbNativeTypeName())}, {QString("UPDATE repopulatechildrenonnextstart integer=1")}, }; @@ -235,7 +229,7 @@ namespace { bool migrate_to_7([[maybe_unused]] Database & db, BtSqlQuery q) { QVector const migrationQueries{ // Add "attenuation" to brewnote table - {"ALTER TABLE brewnote ADD COLUMN attenuation real"} // Previously DEFAULT 0.0 + {QString("ALTER TABLE brewnote ADD COLUMN attenuation %1").arg(db.getDbNativeTypeName())} // Previously DEFAULT 0.0 }; return executeSqlQueries(q, migrationQueries); } @@ -1953,6 +1947,18 @@ namespace { {QString("DROP TABLE bt_water")}, {QString("DROP TABLE bt_yeast")}, {QString("DROP TABLE recipe_children")}, + // + // Finally finally, we update the "settings" table to drop columns we no longer use and support multiple files + // for new "default content". + // + // It would be nice to rename the "version" column to "schema_version" but doing so would create a Catch-22 + // situation where, in order to know what the schema version column name is in the DB we're reading, we need to + // know the contents of that same column. It's solvable but the ugliness of doing so isn't worth the benefit + // of having the better column name IMHO. + // + {QString("ALTER TABLE settings DROP COLUMN repopulatechildrenonnextstart")}, + {QString("ALTER TABLE settings ADD COLUMN default_content_version").arg(db.getDbNativeTypeName())}, + {QString("UPDATE settings SET default_content_version = 0")}, }; return executeSqlQueries(q, migrationQueries); @@ -2003,10 +2009,11 @@ namespace { return false; } + // // Set the db version - if (oldVersion > 3 ) - { - QString queryString{"UPDATE settings SET version=:version WHERE id=1"}; + // + if (oldVersion > 3) { + QString const queryString{"UPDATE settings SET version=:version WHERE id=1"}; sqlQuery.prepare(queryString); QVariant bindValue{QString::number(oldVersion + 1)}; sqlQuery.bindValue(":version", bindValue); @@ -2018,12 +2025,27 @@ namespace { } -bool DatabaseSchemaHelper::upgrade = false; -// Default namespace hides functions from everything outside this file. + +int DatabaseSchemaHelper::getDefaultContentVersionFromDb(QSqlDatabase & db) { + BtSqlQuery sqlQuery("SELECT default_content_version FROM settings WHERE id=1", db); + if (sqlQuery.next() ) { + QVariant dc = sqlQuery.value("default_content_version"); + return dc.toInt(); + } + return -1; +} + +bool DatabaseSchemaHelper::setDefaultContentVersionFromDb(QSqlDatabase & db, int val) { + BtSqlQuery sqlQuery("UPDATE settings SET default_content_version=:version WHERE id=1", db); + QVariant bindValue{QString::number(val)}; + sqlQuery.bindValue(":version", bindValue); + return sqlQuery.exec(); +} + bool DatabaseSchemaHelper::create(Database & database, QSqlDatabase connection) { //-------------------------------------------------------------------------- - // NOTE: if you edit this function, increment dbVersion and edit + // NOTE: if you edit this function, increment DatabaseSchemaHelper::latestVersion and edit // migrateNext() appropriately. //-------------------------------------------------------------------------- @@ -2050,15 +2072,20 @@ bool DatabaseSchemaHelper::create(Database & database, QSqlDatabase connection) } // - // Create the settings table manually, since it's only used in this file + // Create the settings table manually, since it's only used in a couple of places (this file and + // DefaultContentLoader.cpp). // - // NB: For reasons lost in the mists of time, the repopulateChildrenOnNextStart column was originally implemented as - // an integer and not a boolean. + // Note that we changed the settings table in version 11 of the schema (DatabaseSchemaHelper::latestVersion == 11). What + // we create here is the new version of that table. // QVector const setUpQueries{ - {QString("CREATE TABLE settings (id %2, repopulatechildrenonnextstart %1, version %1)").arg(database.getDbNativeTypeName(), database.getDbNativePrimaryKeyDeclaration())}, - {QString("INSERT INTO settings (repopulatechildrenonnextstart, version) VALUES (?, ?)"), {QVariant(1), QVariant(dbVersion)}} - + {QString("CREATE TABLE settings (id %1, " + "version %2, " + "default_content_version %2)").arg(database.getDbNativePrimaryKeyDeclaration(), + database.getDbNativeTypeName ())}, + {QString("INSERT INTO settings (version, " + "default_content_version) " + "VALUES (?, ?)"), {QVariant(DatabaseSchemaHelper::latestVersion), QVariant(0)}} }; BtSqlQuery sqlQuery{connection}; @@ -2074,9 +2101,10 @@ bool DatabaseSchemaHelper::create(Database & database, QSqlDatabase connection) } bool DatabaseSchemaHelper::migrate(Database & database, int oldVersion, int newVersion, QSqlDatabase connection) { - if (oldVersion >= newVersion || newVersion > dbVersion ) { - qDebug() << Q_FUNC_INFO << - QString("Requested backwards migration from %1 to %2: You are an imbecile").arg(oldVersion).arg(newVersion); + if (oldVersion >= newVersion || newVersion > DatabaseSchemaHelper::latestVersion ) { + qCritical() << Q_FUNC_INFO << + "Requested backwards migration from" << oldVersion << "to" << newVersion << ". Assuming this is a coding " + "error and therefore doing nothing!"; return false; } @@ -2101,7 +2129,7 @@ bool DatabaseSchemaHelper::migrate(Database & database, int oldVersion, int newV return ret; } -int DatabaseSchemaHelper::currentVersion(QSqlDatabase db) { +int DatabaseSchemaHelper::schemaVersion(QSqlDatabase & db) { // Version was a string field in early versions of the code and then became an integer field // We'll read it into a QVariant and then work out whether it's a string or an integer BtSqlQuery q("SELECT version FROM settings WHERE id=1", db); @@ -2161,65 +2189,3 @@ bool DatabaseSchemaHelper::copyToNewDatabase(Database & newDatabase, QSqlDatabas return true; } - - -/** - * \brief Imports any new default data to the database. This is what gets called when the user responds Yes to the - * dialog saying "There are new ingredients, would you like to merge?" - * - * In older versions of the software, default data was copied from a SQLite database file (default_db.sqlite) - * into the user's database (which could be SQLite or PostgreSQL), and special tables (bt_hop, bt_fermentable, - * etc) kept track of which records in the user's database had been copies from the default database. This - * served two purposes. One was to know which default records were present in the user's database, so we could - * copy across any new ones when the default data set is augmented. The other was to allow us to attempt to - * modify the user's records when corresponding records in the default data set were changed (typically to make - * corrections). However, it's risky to modify the user's existing data because you might overwrite changes - * they've made themselves since the record was imported. So we stopped trying to do that, and used the special - * tables just to track which default records had and hadn't yet been imported. - * - * What we do now is store the default data in BeerXML. (We will likely switch to storing in BeerJSON once we - * support that.) Besides simplifying this function, this has a couple of advantages: - * - Being a text rather than a binary format, it's much easier in the source code repository to make (and - * see) changes to default data. - * - Our XML import code already does duplicate detection, so don't need the special tracking tables any more. - * We just try to import all the default data, and any records that the user already has will be skipped - * over. - */ -bool DatabaseSchemaHelper::updateDatabase(QTextStream & userMessage) { - - // - // We'd like to put any newly-imported default Recipes in the same folder as the other default ones. To do this, we - // first make a note of which Recipes exist already, then, after the import, any new ones need to go in the default - // folder. - // - QList allRecipesBeforeImport = ObjectStoreWrapper::getAllRaw(); - qDebug() << Q_FUNC_INFO << allRecipesBeforeImport.size() << "Recipes before import"; - - QString const defaultDataFileName = Application::getResourceDir().filePath("DefaultData.xml"); - bool succeeded = BeerXML::getInstance().importFromXML(defaultDataFileName, userMessage); - - if (succeeded) { - // - // Now see what Recipes exist that weren't there before the import - // - QList allRecipesAfterImport = ObjectStoreWrapper::getAllRaw(); - qDebug() << Q_FUNC_INFO << allRecipesAfterImport.size() << "Recipes after import"; - - // - // Once the lists are sorted, finding the difference is just a library call - // (Note that std::set_difference requires the longer list as its first parameter pair.) - // - std::sort(allRecipesBeforeImport.begin(), allRecipesBeforeImport.end()); - std::sort(allRecipesAfterImport.begin(), allRecipesAfterImport.end()); - QList newlyImportedRecipes; - std::set_difference(allRecipesAfterImport.begin(), allRecipesAfterImport.end(), - allRecipesBeforeImport.begin(), allRecipesBeforeImport.end(), - std::back_inserter(newlyImportedRecipes)); - qDebug() << Q_FUNC_INFO << newlyImportedRecipes.size() << "newly imported Recipes"; - for (auto recipe : newlyImportedRecipes) { - recipe->setFolder(FOLDER_FOR_SUPPLIED_RECIPES); - } - } - - return succeeded; -} diff --git a/src/database/DatabaseSchemaHelper.h b/src/database/DatabaseSchemaHelper.h index 40138ce9..4c38273f 100644 --- a/src/database/DatabaseSchemaHelper.h +++ b/src/database/DatabaseSchemaHelper.h @@ -1,5 +1,5 @@ /*====================================================================================================================== - * database/DatabaseSchemaHelper.h is part of Brewken, and is copyright the following authors 2009-2021: + * database/DatabaseSchemaHelper.h is part of Brewken, and is copyright the following authors 2009-2024: * • Jonatan Pålsson * • Matt Young * • Mik Firestone @@ -32,9 +32,13 @@ class QTextStream; namespace DatabaseSchemaHelper { //! \brief Database version. Increment on any schema change. - extern int const dbVersion; + extern int const latestVersion; - extern bool upgrade; + //! \brief Get where we are up to with default content files + int getDefaultContentVersionFromDb(QSqlDatabase & db); + + //! \brief Set where we are up to with default content files + bool setDefaultContentVersionFromDb(QSqlDatabase & db, int val); /*! * \brief Create a blank database whose schema version is \c dbVersion @@ -47,7 +51,7 @@ namespace DatabaseSchemaHelper { bool migrate(Database & database, int oldVersion, int newVersion, QSqlDatabase connection); //! \brief Current schema version of the given database - int currentVersion(QSqlDatabase db = QSqlDatabase()); + int schemaVersion(QSqlDatabase & db); //! \brief does the heavy lifting to copy the contents from one db to the next bool copyToNewDatabase(Database & newDatabase, QSqlDatabase & connectionNew); @@ -57,7 +61,7 @@ namespace DatabaseSchemaHelper { * * \return \c true if succeeded, \c false otherwise */ - bool updateDatabase(QTextStream & userMessage); +/// bool updateDatabase(QTextStream & userMessage); } #endif diff --git a/src/database/DefaultContentLoader.cpp b/src/database/DefaultContentLoader.cpp new file mode 100644 index 00000000..ec1f88ed --- /dev/null +++ b/src/database/DefaultContentLoader.cpp @@ -0,0 +1,183 @@ +/*====================================================================================================================== + * database/DefaultContentLoader.cpp is part of Brewken, and is copyright the following authors 2021-2024: + * • Matt Young + * + * Brewken is free software: you can redistribute it and/or modify it under the terms of the GNU General Public License + * as published by the Free Software Foundation, either version 3 of the License, or (at your option) any later + * version. + * + * Brewken is distributed in the hope that it will be useful, but WITHOUT ANY WARRANTY; without even the implied + * warranty of MERCHANTABILITY or FITNESS FOR A PARTICULAR PURPOSE. See the GNU General Public License for more + * details. + * + * You should have received a copy of the GNU General Public License along with this program. If not, see + * . + =====================================================================================================================*/ +#include "database/DefaultContentLoader.h" + +#include +#include +#include +#include +#include + +#include "Application.h" +#include "config.h" +#include "database/BtSqlQuery.h" +#include "database/DatabaseSchemaHelper.h" +#include "database/ObjectStoreWrapper.h" +#include "model/Recipe.h" +#include "serialization/ImportExport.h" + +namespace { + // TODO It would be neat to be able to supply folder name as a parameter to XML/JSON import + char const * const FOLDER_FOR_SUPPLIED_RECIPES = CONFIG_APPLICATION_NAME_LC; +} + +int constexpr DefaultContentLoader::availableContentVersion = 3; + +DefaultContentLoader::UpdateResult DefaultContentLoader::updateContentIfNecessary(QSqlDatabase & db, + QTextStream & userMessage) { + // + // Note that it's a coding error to call this function before the DB schema has been updated to whatever the most + // current version is. This is because all the various bits of code that we use to import data will be assuming + // the DB schema is up-to-date. + // + // It's quick to check here, so it doesn't hurt. + // + int const dbSchemaVersion = DatabaseSchemaHelper::schemaVersion(db); + Q_ASSERT(dbSchemaVersion == DatabaseSchemaHelper::latestVersion); + + // + // In older versions of the software, default data was copied from a SQLite database file (default_db.sqlite) into + // the user's database (which could be SQLite or PostgreSQL), and special tables (bt_hop, bt_fermentable, etc) kept + // track of which records in the user's database had been copies from the default database. This served two + // purposes. One was to know which default records were present in the user's database, so we could copy across any + // new ones when the default data set is augmented. The other was to allow us to attempt to modify the user's + // records when corresponding records in the default data set were changed (typically to make corrections). However, + // it's risky to modify the user's existing data because you might overwrite changes they've made themselves since + // the record was imported. So we stopped trying to do that, and used the special tables just to track which default + // records had and hadn't yet been imported. + // + // The next step was to move the default data a single BeerXML file which, besides simplifying the data import, had a + // couple of advantages: + // - Being a text rather than a binary format, it's much easier in the source code repository to make (and + // see) changes to default data. + // - Our XML import code already does duplicate detection, so don't need the special tracking tables any more. + // We just try to import all the default data, and any records that the user already has will be skipped + // over. + // + // The plan was then to convert this to BeerJSON once we had support for that (which we now do). However, there are + // a couple of downsides to this approach: + // - As we add data over time, using a single default data file starts to become cumbersome to maintain. + // - Although BeerJSON is generally "better" than BeerXML, there are different nuances to both formats (eg BeerXML + // includes Equipment in a Recipe, where as BeerJSON does not). Where we have source data in one format, it's + // better to retain it in that format than convert it. + // + // So, now we load a sequence of "default content" files, each of which can be BeerXML or BeerJSON. Each filename + // begins "DefaultContentNNN-" where NNN is a unique three-digit number from a sequence starting 001. So, eg, we can + // have: + // DefaultContent001-OriginalBtContent.xml + // DefaultContent002-BJCP_2021_Styles.json + // DefaultContent003-Yeasts.json + // etc + // + // NOTE that when a new DefaultContentNNN- is added, there are changes to make to the following files: + // meson.build + // CMakeLists.txt + // + // We store in the DB settings table what file number we've already reached. + // + int const defaultContentAlreadyLoaded = DatabaseSchemaHelper::getDefaultContentVersionFromDb(db); + if (defaultContentAlreadyLoaded < 0) { + qWarning() << Q_FUNC_INFO << "Could not read default_content column from settings table"; + userMessage << "Error reading settings from DB"; + return DefaultContentLoader::UpdateResult::Failed; + } + + qInfo() << + Q_FUNC_INFO << "availableContentVersion:" << DefaultContentLoader::availableContentVersion << ", defaultContentAlreadyLoaded:" << + defaultContentAlreadyLoaded; + + bool succeeded = true; + if (defaultContentAlreadyLoaded < DefaultContentLoader::availableContentVersion && + Application::isInteractive() && + QMessageBox::question(nullptr, + QObject::tr("Merge Database"), + QObject::tr("New ingredients etc are available. Would you like to add them to your database?"), + QMessageBox::Yes | QMessageBox::No, + QMessageBox::Yes) == QMessageBox::Yes) { + + QStringList inputFiles; + QDir const dir = Application::getResourceDir(); + for (auto ii = defaultContentAlreadyLoaded + 1; ii <= DefaultContentLoader::availableContentVersion; ++ii) { + QString const globPattern = QString{"DefaultContent%1-*"}.arg(ii, 3, 10, QChar{'0'}); + QStringList const nameFilters{globPattern}; + QStringList const matchingFiles = dir.entryList(nameFilters, QDir::Files); + if (matchingFiles.size() != 1) { + // + // This is typically a coding error or a packaging error, unless our data directory has been messed with. + // + qCritical() << + Q_FUNC_INFO << "Search for" << globPattern << "in directory" << dir << "yielded" << + matchingFiles.size() << "results (expecting 1):" << matchingFiles.join(", "); + userMessage << QObject::tr("Error matching %1 file pattern in %2 directory").arg(globPattern, dir.absolutePath()); + return DefaultContentLoader::UpdateResult::Failed; + } + qDebug() << Q_FUNC_INFO << "Will read in" << matchingFiles.at(0); + inputFiles << dir.absoluteFilePath(matchingFiles.at(0)); + } + + if (inputFiles.size() > 0) { + // + // We'd like to put any newly-imported default Recipes in the same folder as the other default ones. To do this, we + // first make a note of which Recipes exist already, then, after the import, any new ones need to go in the default + // folder. + // + QList allRecipesBeforeImport = ObjectStoreWrapper::getAllRaw(); + qDebug() << Q_FUNC_INFO << allRecipesBeforeImport.size() << "Recipes before import"; + + succeeded = ImportExport::importFromFiles(inputFiles); + + if (succeeded) { + // + // Now see what Recipes exist that weren't there before the import + // + QList allRecipesAfterImport = ObjectStoreWrapper::getAllRaw(); + qDebug() << Q_FUNC_INFO << allRecipesAfterImport.size() << "Recipes after import"; + + // + // Once the lists are sorted, finding the difference is just a library call + // (Note that std::set_difference requires the longer list as its first parameter pair.) + // + std::sort(allRecipesBeforeImport.begin(), allRecipesBeforeImport.end()); + std::sort(allRecipesAfterImport.begin(), allRecipesAfterImport.end()); + QList newlyImportedRecipes; + std::set_difference(allRecipesAfterImport.begin(), allRecipesAfterImport.end(), + allRecipesBeforeImport.begin(), allRecipesBeforeImport.end(), + std::back_inserter(newlyImportedRecipes)); + qDebug() << Q_FUNC_INFO << newlyImportedRecipes.size() << "newly imported Recipes"; + for (auto recipe : newlyImportedRecipes) { + recipe->setFolder(FOLDER_FOR_SUPPLIED_RECIPES); + } + + // + // Record that we're up-to-date on default content, so we don't try to read the files in again next time. + // + succeeded &= DatabaseSchemaHelper::setDefaultContentVersionFromDb( + db, + DefaultContentLoader::availableContentVersion + ); + } + + } + + // + // ImportExport::importFromFiles will already have shown success/failure pop-ups, so we don't need to interact + // further with the user here. + // + return succeeded ? DefaultContentLoader::UpdateResult::Succeeded : DefaultContentLoader::UpdateResult::Failed; + } + + return DefaultContentLoader::UpdateResult::NothingToDo; +} diff --git a/src/database/DefaultContentLoader.h b/src/database/DefaultContentLoader.h new file mode 100644 index 00000000..27010471 --- /dev/null +++ b/src/database/DefaultContentLoader.h @@ -0,0 +1,41 @@ +/*====================================================================================================================== + * database/DefaultContentLoader.h is part of Brewken, and is copyright the following authors 2024: + * • Matt Young + * + * Brewken is free software: you can redistribute it and/or modify it under the terms of the GNU General Public License + * as published by the Free Software Foundation, either version 3 of the License, or (at your option) any later + * version. + * + * Brewken is distributed in the hope that it will be useful, but WITHOUT ANY WARRANTY; without even the implied + * warranty of MERCHANTABILITY or FITNESS FOR A PARTICULAR PURPOSE. See the GNU General Public License for more + * details. + * + * You should have received a copy of the GNU General Public License along with this program. If not, see + * . + =====================================================================================================================*/ +#ifndef DATABASE_DEFAULTCONTENTLOADER_H +#define DATABASE_DEFAULTCONTENTLOADER_H +#pragma once + +class QSqlDatabase; +class QTextStream; + +namespace DefaultContentLoader { + /** + * \brief Number of default content files available to load in. Increment every time we add a new default contents + * file (eg for new styles, ingredients, sample recipes, etc). + */ + extern int const availableContentVersion; + + enum class UpdateResult { + Failed , + Succeeded , + NothingToDo, + }; + + /** + * \brief Populates (or updates) default Recipes, Hops, Styles, etc in the DB + */ + UpdateResult updateContentIfNecessary(QSqlDatabase & db, QTextStream & userMessage); +} +#endif diff --git a/src/editors/YeastEditor.cpp b/src/editors/YeastEditor.cpp index 983b0daf..c8581aa2 100644 --- a/src/editors/YeastEditor.cpp +++ b/src/editors/YeastEditor.cpp @@ -133,6 +133,16 @@ void YeastEditor::readFieldsFromEditItem(std::optional propName) { if (!propName || *propName == PropertyNames::Yeast::bestFor ) { this->textEdit_bestFor ->setPlainText(m_editItem->bestFor ()); if (propName) { return; } } if (!propName || *propName == PropertyNames::Yeast::notes ) { this->textEdit_notes ->setPlainText(m_editItem->notes ()); if (propName) { return; } } // ⮜⮜⮜ All below added for BeerJSON support ⮞⮞⮞ + if (!propName || *propName == PropertyNames::Yeast::alcoholTolerance_pct) { this->lineEdit_alcoholTolerance->setQuantity(m_editItem->alcoholTolerance_pct()); if (propName) { return; } } + if (!propName || *propName == PropertyNames::Yeast::attenuationMin_pct ) { this->lineEdit_attenuationMin ->setQuantity(m_editItem->attenuationMin_pct ()); if (propName) { return; } } + if (!propName || *propName == PropertyNames::Yeast::attenuationMax_pct ) { this->lineEdit_attenuationMax ->setQuantity(m_editItem->attenuationMax_pct ()); if (propName) { return; } } + if (!propName || *propName == PropertyNames::Yeast::phenolicOffFlavorPositive) { this->boolCombo_phenolicOffFlavorPositive->setValue(m_editItem->phenolicOffFlavorPositive()); if (propName) { return; } } + if (!propName || *propName == PropertyNames::Yeast::glucoamylasePositive ) { this->boolCombo_glucoamylasePositive ->setValue(m_editItem->glucoamylasePositive ()); if (propName) { return; } } + if (!propName || *propName == PropertyNames::Yeast::killerProducingK1Toxin ) { this->boolCombo_killerProducingK1Toxin ->setValue(m_editItem->killerProducingK1Toxin ()); if (propName) { return; } } + if (!propName || *propName == PropertyNames::Yeast::killerProducingK2Toxin ) { this->boolCombo_killerProducingK2Toxin ->setValue(m_editItem->killerProducingK2Toxin ()); if (propName) { return; } } + if (!propName || *propName == PropertyNames::Yeast::killerProducingK28Toxin ) { this->boolCombo_killerProducingK28Toxin ->setValue(m_editItem->killerProducingK28Toxin ()); if (propName) { return; } } + if (!propName || *propName == PropertyNames::Yeast::killerProducingKlusToxin ) { this->boolCombo_killerProducingKlusToxin ->setValue(m_editItem->killerProducingKlusToxin ()); if (propName) { return; } } + if (!propName || *propName == PropertyNames::Yeast::killerNeutral ) { this->boolCombo_killerNeutral ->setValue(m_editItem->killerNeutral ()); if (propName) { return; } } return; } diff --git a/src/model/Boil.h b/src/model/Boil.h index 922118e4..e2330e93 100644 --- a/src/model/Boil.h +++ b/src/model/Boil.h @@ -105,6 +105,8 @@ class Boil : public NamedEntity, static constexpr double minimumBoilTemperature_c{81.0}; //=================================================== PROPERTIES ==================================================== + //! \brief Folder. See model/FolderBase for implementation of the getter & setter. + Q_PROPERTY(QString folder READ folder WRITE setFolder) Q_PROPERTY(QString description READ description WRITE setDescription ) Q_PROPERTY(QString notes READ notes WRITE setNotes ) Q_PROPERTY(std::optional preBoilSize_l READ preBoilSize_l WRITE setPreBoilSize_l ) diff --git a/src/model/Equipment.h b/src/model/Equipment.h index 7eb1711c..9f23fc25 100644 --- a/src/model/Equipment.h +++ b/src/model/Equipment.h @@ -156,6 +156,9 @@ class Equipment : public NamedEntity, static constexpr double default_topUpWater_l = 0.0; //! @} + //=================================================== PROPERTIES ==================================================== + //! \brief Folder. See model/FolderBase for implementation of the getter & setter. + Q_PROPERTY(QString folder READ folder WRITE setFolder) /** * \brief The boil size in liters: the pre-boil volume used in this particular instance for this equipment setup. * Note that this may be a calculated value depending on the calcBoilVolume property. diff --git a/src/model/Fermentation.cpp b/src/model/Fermentation.cpp index dea55f0e..f97e7fd3 100644 --- a/src/model/Fermentation.cpp +++ b/src/model/Fermentation.cpp @@ -40,11 +40,16 @@ TypeLookup const Fermentation::typeLookup { PROPERTY_TYPE_LOOKUP_ENTRY(PropertyNames::Fermentation::description, Fermentation::m_description, NonPhysicalQuantity::String), PROPERTY_TYPE_LOOKUP_ENTRY(PropertyNames::Fermentation::notes , Fermentation::m_notes , NonPhysicalQuantity::String), - PROPERTY_TYPE_LOOKUP_ENTRY_NO_MV(PropertyNames::Fermentation::fermentationSteps , Fermentation::fermentationSteps ), + PROPERTY_TYPE_LOOKUP_ENTRY_NO_MV(PropertyNames::Fermentation::fermentationSteps, Fermentation::fermentationSteps), + PROPERTY_TYPE_LOOKUP_ENTRY_NO_MV(PropertyNames::Fermentation::primary , Fermentation::primary ), + PROPERTY_TYPE_LOOKUP_ENTRY_NO_MV(PropertyNames::Fermentation::secondary , Fermentation::secondary ), + PROPERTY_TYPE_LOOKUP_ENTRY_NO_MV(PropertyNames::Fermentation::tertiary , Fermentation::tertiary ), }, // Parent classes lookup {&NamedEntity::typeLookup, - std::addressof(FolderBase::typeLookup)} + std::addressof(FolderBase::typeLookup), + std::addressof(StepOwnerBase::typeLookup) + } }; static_assert(std::is_base_of, Fermentation>::value); diff --git a/src/model/Fermentation.h b/src/model/Fermentation.h index 9d170a51..79d6ab03 100644 --- a/src/model/Fermentation.h +++ b/src/model/Fermentation.h @@ -37,7 +37,6 @@ AddPropertyName(description ) AddPropertyName(fermentationSteps) AddPropertyName(notes ) -AddPropertyName(numSteps ) AddPropertyName(primary ) AddPropertyName(secondary ) AddPropertyName(tertiary ) @@ -75,6 +74,8 @@ class Fermentation : public NamedEntity, virtual ~Fermentation(); //=================================================== PROPERTIES ==================================================== + //! \brief Folder. See model/FolderBase for implementation of the getter & setter. + Q_PROPERTY(QString folder READ folder WRITE setFolder) Q_PROPERTY(QString description READ description WRITE setDescription) Q_PROPERTY(QString notes READ notes WRITE setNotes ) //! \brief The individual fermentation steps. (See \c StepOwnerBase for getter/setter implementation.) diff --git a/src/model/Ingredient.h b/src/model/Ingredient.h index 9e07be02..c9d0ecff 100644 --- a/src/model/Ingredient.h +++ b/src/model/Ingredient.h @@ -63,6 +63,8 @@ class Ingredient : public OutlineableNamedEntity, virtual ~Ingredient(); //=================================================== PROPERTIES ==================================================== + //! \brief Folder. See model/FolderBase for implementation of the getter & setter. + Q_PROPERTY(QString folder READ folder WRITE setFolder) /** * \brief For the moment, we have a single "total amount" inventory for a given \c Ingredient instance (eg \c Hop etc * instance). This property and its associated accessors allow the total to be read and modified without diff --git a/src/model/Mash.h b/src/model/Mash.h index 19732da4..53ac10e7 100644 --- a/src/model/Mash.h +++ b/src/model/Mash.h @@ -93,6 +93,8 @@ class Mash : public NamedEntity, virtual ~Mash(); //=================================================== PROPERTIES ==================================================== + //! \brief Folder. See model/FolderBase for implementation of the getter & setter. + Q_PROPERTY(QString folder READ folder WRITE setFolder) //! \brief The initial grain temp in Celsius. Q_PROPERTY(double grainTemp_c READ grainTemp_c WRITE setGrainTemp_c ) //! \brief The notes. diff --git a/src/model/Recipe.h b/src/model/Recipe.h index 86bbe304..3a51487d 100644 --- a/src/model/Recipe.h +++ b/src/model/Recipe.h @@ -211,13 +211,14 @@ class Recipe : public NamedEntity, //=============================================== REGULAR PROPERTIES ================================================ + //! \brief Folder. See model/FolderBase for implementation of the getter & setter. + Q_PROPERTY(QString folder READ folder WRITE setFolder) // // Note that boilSize_l and boilTime_min, which were previously properties of Recipe are now moved to Boil. Given // Recipe r: // - to SET a boil size of `double boilSizeLiters`, call `r.nonOptBoil()->setPreBoilSize_l(boilSizeLiters)`; // - to SET a boil time of `double boilTimeMinutes`, call `r.nonOptBoil()->setBoilTime_mins(boilTimeMinutes)`. // - //! \brief The \b Type Q_PROPERTY(Type type READ type WRITE setType ) //! \brief The brewer. This becomes "author" in BeerJSON @@ -246,7 +247,8 @@ class Recipe : public NamedEntity, Q_PROPERTY(double ageTemp_c READ ageTemp_c WRITE setAgeTemp_c ) /** * \brief In BeerXML, a recipe has a date which is supposed to be when it was brewed. This is slightly meaningless - * unless you take it to mean "first brewed". We then take that to be the "created" date in BeerJSON. + * unless you take it to mean "first brewed". We then take that to be the "created" date in BeerJSON and our + * UI. * NB: In both BeerXML and BeerJSON, this is an optional field */ Q_PROPERTY(std::optional date READ date WRITE setDate ) diff --git a/src/model/Step.cpp b/src/model/Step.cpp index 471d4b95..0e8140b2 100644 --- a/src/model/Step.cpp +++ b/src/model/Step.cpp @@ -67,6 +67,10 @@ TypeLookup const Step::typeLookup { PROPERTY_TYPE_LOOKUP_ENTRY(PropertyNames::Step::rampTime_mins , Step::m_rampTime_mins , Measurement::PhysicalQuantity::Time ), PROPERTY_TYPE_LOOKUP_ENTRY(PropertyNames::Step::startAcidity_pH, Step::m_startAcidity_pH, Measurement::PhysicalQuantity::Acidity ), PROPERTY_TYPE_LOOKUP_ENTRY(PropertyNames::Step:: endAcidity_pH, Step::m_endAcidity_pH , Measurement::PhysicalQuantity::Acidity ), + + // Note that, because days is not our canonical unit of measurement for time, this has to be a + // NonPhysicalQuantity, not Measurement::PhysicalQuantity::Time. + PROPERTY_TYPE_LOOKUP_ENTRY_NO_MV(PropertyNames::Step::stepTime_days, Step::stepTime_days, NonPhysicalQuantity::OrdinalNumeral), }, // Parent class lookup {&NamedEntity::typeLookup} diff --git a/src/model/StepOwnerBase.h b/src/model/StepOwnerBase.h index 2d492fa4..c94e1e5d 100644 --- a/src/model/StepOwnerBase.h +++ b/src/model/StepOwnerBase.h @@ -29,6 +29,15 @@ #include "model/Recipe.h" #include "utils/CuriouslyRecurringTemplateBase.h" +//====================================================================================================================== +//========================================== Start of property name constants ========================================== +// See comment in model/NamedEntity.h +#define AddPropertyName(property) namespace PropertyNames::StepOwnerBase { BtStringConst const property{#property}; } +AddPropertyName(numSteps) +#undef AddPropertyName +//=========================================== End of property name constants =========================================== +//====================================================================================================================== + /** * \brief Templated base class for \c Mash, \c Boil and \c Fermentation to handle manipulation of their component steps * (\c MashStep, \c BoilStep and \c FermentationStep respectively). @@ -68,6 +77,8 @@ template class StepOwnerPhantom; template class StepOwnerBase : public CuriouslyRecurringTemplateBase { public: + // Note that, because this is static, it cannot be initialised inside the class definition + static TypeLookup const typeLookup; StepOwnerBase() : m_stepIds{} { return; @@ -433,6 +444,25 @@ class StepOwnerBase : public CuriouslyRecurringTemplateBase m_stepIds; }; +template +TypeLookup const StepOwnerBase::typeLookup { + "StepOwnerBase", + { + // + // See comment in model/IngredientAmount.h for why we can't use the PROPERTY_TYPE_LOOKUP_ENTRY or + // PROPERTY_TYPE_LOOKUP_ENTRY_NO_MV macros here. + // + {&PropertyNames::StepOwnerBase::numSteps, + TypeInfo::construct>( + PropertyNames::StepOwnerBase::numSteps, + TypeLookupOf>::value, + NonPhysicalQuantity::OrdinalNumeral + )}, + }, + // Parent class lookup: none as we are at the top of this arm of the inheritance tree + {} +}; + /** * \brief Derived classes should include this in their header file, right after Q_OBJECT * diff --git a/src/model/Style.h b/src/model/Style.h index b0751154..c2acca1b 100644 --- a/src/model/Style.h +++ b/src/model/Style.h @@ -139,6 +139,9 @@ class Style : public NamedEntity, virtual ~Style(); + //=================================================== PROPERTIES ==================================================== + //! \brief Folder. See model/FolderBase for implementation of the getter & setter. + Q_PROPERTY(QString folder READ folder WRITE setFolder) //! \brief The category. Q_PROPERTY(QString category READ category WRITE setCategory ) //! \brief The category number. diff --git a/src/model/Water.h b/src/model/Water.h index 8db82ddb..2915edd9 100644 --- a/src/model/Water.h +++ b/src/model/Water.h @@ -153,8 +153,9 @@ class Water : public OutlineableNamedEntity, public: // .:TODO:. On a base or target profile, bicarbonate and alkalinity cannot both be used. I'm gonna have fun figuring that out - //! \brief The amount in liters. **** MOVED TO RecipeUseOfWater **** -/// Q_PROPERTY(double amount READ amount WRITE setAmount) + //=================================================== PROPERTIES ==================================================== + //! \brief Folder. See model/FolderBase for implementation of the getter & setter. + Q_PROPERTY(QString folder READ folder WRITE setFolder) //! \brief The ppm of calcium. Required in BeerXML and BeerJSON. Q_PROPERTY(double calcium_ppm READ calcium_ppm WRITE setCalcium_ppm) //! \brief The ppm of bicarbonate. Required in BeerXML and BeerJSON. diff --git a/src/ImportExport.cpp b/src/serialization/ImportExport.cpp similarity index 96% rename from src/ImportExport.cpp rename to src/serialization/ImportExport.cpp index 85b2fac3..2fd79541 100644 --- a/src/ImportExport.cpp +++ b/src/serialization/ImportExport.cpp @@ -1,5 +1,5 @@ /*====================================================================================================================== - * ImportExport.cpp is part of Brewken, and is copyright the following authors 2013-2024: + * serialization/ImportExport.cpp is part of Brewken, and is copyright the following authors 2013-2024: * • Matt Young * • Mik Firestone * @@ -14,7 +14,7 @@ * You should have received a copy of the GNU General Public License along with this program. If not, see * . =====================================================================================================================*/ -#include "ImportExport.h" +#include "serialization/ImportExport.h" #include #include @@ -190,13 +190,16 @@ namespace { } } -void ImportExport::importFromFiles() { - auto selectedFiles = selectFiles(ImportOrExport::IMPORT); - if (!selectedFiles) { - return; +bool ImportExport::importFromFiles(std::optional inputFiles) { + if (!inputFiles) { + inputFiles = selectFiles(ImportOrExport::IMPORT); + } + if (!inputFiles) { + return false; } - for (QString filename : *selectedFiles) { + bool allSucceeded = true; + for (QString filename : *inputFiles) { // // I guess if the user were importing a lot of files in one go, it might be annoying to have a separate result // message for each one, but TBD whether that's much of a use case. For now, we keep things simple. @@ -214,11 +217,13 @@ void ImportExport::importFromFiles() { } qDebug() << Q_FUNC_INFO << "Import " << (succeeded ? "succeeded" : "failed"); importExportMsg(ImportOrExport::IMPORT, filename, succeeded, userMessage); + + allSucceeded &= succeeded; } MainWindow::instance().showChanges(); - return; + return allSucceeded; } diff --git a/src/ImportExport.h b/src/serialization/ImportExport.h similarity index 83% rename from src/ImportExport.h rename to src/serialization/ImportExport.h index 9928552a..0d391d27 100644 --- a/src/ImportExport.h +++ b/src/serialization/ImportExport.h @@ -1,5 +1,5 @@ /*====================================================================================================================== - * ImportExport.h is part of Brewken, and is copyright the following authors 2013-2024: + * serialization/ImportExport.h is part of Brewken, and is copyright the following authors 2013-2024: * • Matt Young * • Mik Firestone * @@ -14,10 +14,12 @@ * You should have received a copy of the GNU General Public License along with this program. If not, see * . =====================================================================================================================*/ -#ifndef IMPORTEXPORT_H -#define IMPORTEXPORT_H +#ifndef SERIALIZATION_IMPORTEXPORT_H +#define SERIALIZATION_IMPORTEXPORT_H #pragma once +#include + #include class Equipment; @@ -30,14 +32,20 @@ class Water; class Yeast; namespace ImportExport { + /** - * \brief Import recipes, hops, equipment, etc from BeerXML or BeerJSON files specified by the user + * \brief Import recipes, hops, equipment, etc from BeerXML or BeerJSON files either specified by the user or in the + * parameter. * * For export, we let the user choose between BeerXML and BeerJSON by the file extension they choose. This is * similar to how other programs work (eg LibreOffice, Gimp), so I think it's OK, but we'll see what feedback * is on usability. + * + * \param inputFiles If \c std::nullopt (ie not supplied) then user will be prompted for file(s) through the UI + * + * \return \c true if succeeded, \c false otherwise */ - void importFromFiles(); + bool importFromFiles(std::optional inputFiles = std::nullopt); /** * \brief Import recipes, hops, equipment, etc to a BeerXML or BeerJSON file specified by the user diff --git a/src/serialization/json/JsonUtils.h b/src/serialization/json/JsonUtils.h index 0967b4eb..27cae7ee 100644 --- a/src/serialization/json/JsonUtils.h +++ b/src/serialization/json/JsonUtils.h @@ -32,12 +32,16 @@ namespace JsonUtils { * packaged with the program * * \param allowComments Strictly, JSON documents are not allowed to contain comments. In reality, it is sometimes - * useful to have them. Turning this option on will cause C/C++-style comments in the document - * being opened to be ignored (rather than generate an error). + * useful to have them. Turning this option on causes C/C++-style comments in the document + * being opened to be ignored (rather than generate an error). By Postel's Law + * (https://en.wikipedia.org/wiki/Robustness_principle) we accept and ignore such comments in + * JSON files because (a) they do not prevent us from correctly parsing the file and (b) it is + * useful for us to have such comments in data/DefaultContent002-BJCP_2021_Styles.json and + * similar files. * * \throw BtException containing text that can be displayed to the user */ - [[nodiscard]] boost::json::value loadJsonDocument(QString const & fileName, bool allowComments = false); + [[nodiscard]] boost::json::value loadJsonDocument(QString const & fileName, bool allowComments = true); /** * \brief Output a \c boost::json::value to a stream as nicely formatted valid JSON. Essentially adds nice diff --git a/src/serialization/xml/BeerXml.cpp b/src/serialization/xml/BeerXml.cpp index 7b4c72f4..b5b85dd9 100644 --- a/src/serialization/xml/BeerXml.cpp +++ b/src/serialization/xml/BeerXml.cpp @@ -991,7 +991,7 @@ namespace { {XmlRecordDefinition::FieldType::Double , "OG" , PropertyNames::Recipe::og }, {XmlRecordDefinition::FieldType::Double , "FG" , PropertyNames::Recipe::fg }, {XmlRecordDefinition::FieldType::UInt , "FERMENTATION_STAGES" , {PropertyNames::Recipe::fermentation, - PropertyNames::Fermentation::numSteps} }, // We write but ignore on read if present. + PropertyNames::StepOwnerBase::numSteps} }, // We write but ignore on read if present. {XmlRecordDefinition::FieldType::Double , "PRIMARY_AGE" , {PropertyNames::Recipe::fermentation , PropertyNames::Fermentation::primary, PropertyNames::Step::stepTime_days } }, // Replaces PropertyNames::Recipe::primaryAge_days diff --git a/src/utils/TypeLookup.h b/src/utils/TypeLookup.h index 63868c05..f5944119 100644 --- a/src/utils/TypeLookup.h +++ b/src/utils/TypeLookup.h @@ -227,10 +227,16 @@ class TypeLookup { */ template concept HasTypeLookup = (std::is_base_of_v && std::same_as); - -template struct TypeLookupOf : std::integral_constant {}; -template struct TypeLookupOf : std::integral_constant {}; -template struct TypeLookupOf : std::integral_constant {}; +// +// Default assumption is that a type (eg int) doesn't have its own typeLookup function. Then we override this for types +// (such as our own classes inheriting from NamedEntity) that do. We have to handle all the different types of pointers +// here. +// +template struct TypeLookupOf : std::integral_constant {}; +template struct TypeLookupOf : std::integral_constant {}; +template struct TypeLookupOf : std::integral_constant {}; +template struct TypeLookupOf> : std::integral_constant {}; +template struct TypeLookupOf> : std::integral_constant {}; /** * \brief This macro simplifies the entries in the \c initializerList parameter of a \c TypeLookup constructor call. It diff --git a/translations/bt_ca.ts b/translations/bt_ca.ts index bfdbc0e5..86f4ae3c 100644 --- a/translations/bt_ca.ts +++ b/translations/bt_ca.ts @@ -1007,11 +1007,11 @@ Database Merge Database - Unir la base de dades + Unir la base de dades There may be new ingredients and recipes available. Would you like to add these to your database? - Hi ha nous ingredients i receptes disponibles. Vol afegir-les a la la seva base de dades? + Hi ha nous ingredients i receptes disponibles. Vol afegir-les a la la seva base de dades? Database password @@ -1122,6 +1122,13 @@ If you didn't yet do this, click Abort. + + DefaultContentLoader + + Merge Database + Unir la base de dades + + Equipment @@ -4040,6 +4047,18 @@ Program will now exit. %1 name: + + Merge Database + Unir la base de dades + + + New ingredients etc are available. Would you like to add them to your database? + + + + Error matching %1 file pattern in %2 directory + + Recipe @@ -9436,7 +9455,7 @@ El volum final al primari és de %1. Date First Brewed - Data primera elaboració + Data primera elaboració dd MMM yyyy @@ -9462,6 +9481,10 @@ El volum final al primari és de %1. Total apparent attenuation + + Date Created + + refractoDialog diff --git a/translations/bt_cs.ts b/translations/bt_cs.ts index 6480d1b5..ad1285fe 100644 --- a/translations/bt_cs.ts +++ b/translations/bt_cs.ts @@ -960,11 +960,11 @@ Database Merge Database - Spojit databáze + Spojit databáze There may be new ingredients and recipes available. Would you like to add these to your database? - Možná jsou k dispozici nové přísady a recepty. Chcete je přidat do své databáze? + Možná jsou k dispozici nové přísady a recepty. Chcete je přidat do své databáze? Database password @@ -1075,6 +1075,13 @@ If you didn't yet do this, click Abort. + + DefaultContentLoader + + Merge Database + Spojit databáze + + Equipment @@ -3933,6 +3940,18 @@ Program will now exit. %1 name: + + Merge Database + Spojit databáze + + + New ingredients etc are available. Would you like to add them to your database? + + + + Error matching %1 file pattern in %2 directory + + Recipe @@ -9293,7 +9312,7 @@ Celkový objem pro hlavní kvašení je %1. Date First Brewed - Poprvé uvařeno + Poprvé uvařeno dd MMM yyyy @@ -9319,6 +9338,10 @@ Celkový objem pro hlavní kvašení je %1. Total apparent attenuation + + Date Created + + refractoDialog diff --git a/translations/bt_de.ts b/translations/bt_de.ts index dbe534b0..7bb38787 100644 --- a/translations/bt_de.ts +++ b/translations/bt_de.ts @@ -995,11 +995,11 @@ Database Merge Database - Datenbank zusammenführen + Datenbank zusammenführen There may be new ingredients and recipes available. Would you like to add these to your database? - Es sind möglicherweise neue Zutaten und Rezepte verfügbar. Möchten sie diese zu ihrer Datenbank hinzufügen? + Es sind möglicherweise neue Zutaten und Rezepte verfügbar. Möchten sie diese zu ihrer Datenbank hinzufügen? Database password @@ -1110,6 +1110,13 @@ If you didn't yet do this, click Abort. + + DefaultContentLoader + + Merge Database + Datenbank zusammenführen + + Equipment @@ -3980,6 +3987,18 @@ Program will now exit. %1 name: + + Merge Database + Datenbank zusammenführen + + + New ingredients etc are available. Would you like to add them to your database? + + + + Error matching %1 file pattern in %2 directory + + Recipe @@ -9325,7 +9344,7 @@ Das endgültige Volumen in der Hauptgärung beträgt %1. Date First Brewed - Datum des ersten Brauens + Datum des ersten Brauens dd MMM yyyy @@ -9351,6 +9370,10 @@ Das endgültige Volumen in der Hauptgärung beträgt %1. Total apparent attenuation + + Date Created + + refractoDialog diff --git a/translations/bt_el.ts b/translations/bt_el.ts index 00fa6b20..28e18da1 100644 --- a/translations/bt_el.ts +++ b/translations/bt_el.ts @@ -960,11 +960,11 @@ Database Merge Database - Συγχώνευση της βάσης δεδομένων + Συγχώνευση της βάσης δεδομένων There may be new ingredients and recipes available. Would you like to add these to your database? - Πιθανόν να είναι διαθέσιμα νέα συστατικά και συνταγές. Θα θέλατε να προστεθούν στην υπάρχουσα βάση δεδομένων; + Πιθανόν να είναι διαθέσιμα νέα συστατικά και συνταγές. Θα θέλατε να προστεθούν στην υπάρχουσα βάση δεδομένων; Database password @@ -1075,6 +1075,13 @@ If you didn't yet do this, click Abort. + + DefaultContentLoader + + Merge Database + Συγχώνευση της βάσης δεδομένων + + Equipment @@ -3937,6 +3944,18 @@ Program will now exit. %1 name: + + Merge Database + Συγχώνευση της βάσης δεδομένων + + + New ingredients etc are available. Would you like to add them to your database? + + + + Error matching %1 file pattern in %2 directory + + Recipe @@ -9307,7 +9326,7 @@ The final volume in the primary is %1. Date First Brewed - Ημ/νια αρχικής παρασκευής + Ημ/νια αρχικής παρασκευής dd MMM yyyy @@ -9333,6 +9352,10 @@ The final volume in the primary is %1. Total apparent attenuation + + Date Created + + refractoDialog diff --git a/translations/bt_en.ts b/translations/bt_en.ts index ea794687..7f7b2808 100644 --- a/translations/bt_en.ts +++ b/translations/bt_en.ts @@ -726,14 +726,6 @@ Database - - Merge Database - - - - There may be new ingredients and recipes available. Would you like to add these to your database? - - Database password @@ -2805,6 +2797,18 @@ Program will now exit. %1 name: + + Merge Database + + + + New ingredients etc are available. Would you like to add them to your database? + + + + Error matching %1 file pattern in %2 directory + + Recipe @@ -7279,10 +7283,6 @@ The final volume in the primary is %1. Bottle/Keg Temp - - Date First Brewed - - dd MMM yyyy @@ -7307,6 +7307,10 @@ The final volume in the primary is %1. Total apparent attenuation + + Date Created + + refractoDialog diff --git a/translations/bt_es.ts b/translations/bt_es.ts index f445b3ca..67de4915 100644 --- a/translations/bt_es.ts +++ b/translations/bt_es.ts @@ -1003,11 +1003,11 @@ Database Merge Database - Unir Bases de Datos + Unir Bases de Datos There may be new ingredients and recipes available. Would you like to add these to your database? - Puede haber recetas e ingredientes nuevos disponibles. ¿Te gustaría añadirlos a la base de datos? + Puede haber recetas e ingredientes nuevos disponibles. ¿Te gustaría añadirlos a la base de datos? Database password @@ -1118,6 +1118,13 @@ If you didn't yet do this, click Abort. + + DefaultContentLoader + + Merge Database + Unir Bases de Datos + + Equipment @@ -3964,6 +3971,18 @@ Program will now exit. %1 name: + + Merge Database + Unir Bases de Datos + + + New ingredients etc are available. Would you like to add them to your database? + + + + Error matching %1 file pattern in %2 directory + + Recipe @@ -9324,7 +9343,7 @@ El volumen final en el primario es %1. Date First Brewed - Fecha de Primera Fabricación + Fecha de Primera Fabricación dd MMM yyyy @@ -9350,6 +9369,10 @@ El volumen final en el primario es %1. Total apparent attenuation + + Date Created + + refractoDialog diff --git a/translations/bt_et.ts b/translations/bt_et.ts index 7cd45042..9883aadd 100644 --- a/translations/bt_et.ts +++ b/translations/bt_et.ts @@ -777,14 +777,6 @@ Database - - Merge Database - - - - There may be new ingredients and recipes available. Would you like to add these to your database? - - Database password @@ -2868,6 +2860,18 @@ Program will now exit. %1 name: + + Merge Database + + + + New ingredients etc are available. Would you like to add them to your database? + + + + Error matching %1 file pattern in %2 directory + + Recipe @@ -7365,10 +7369,6 @@ The final volume in the primary is %1. Bottle/Keg Temp - - Date First Brewed - - dd MMM yyyy @@ -7393,6 +7393,10 @@ The final volume in the primary is %1. Total apparent attenuation + + Date Created + + refractoDialog diff --git a/translations/bt_eu.ts b/translations/bt_eu.ts index 7e75303b..73bd86c0 100644 --- a/translations/bt_eu.ts +++ b/translations/bt_eu.ts @@ -785,14 +785,6 @@ Database - - Merge Database - - - - There may be new ingredients and recipes available. Would you like to add these to your database? - - Database password @@ -2876,6 +2868,18 @@ Program will now exit. %1 name: + + Merge Database + + + + New ingredients etc are available. Would you like to add them to your database? + + + + Error matching %1 file pattern in %2 directory + + Recipe @@ -7377,10 +7381,6 @@ The final volume in the primary is %1. Bottle/Keg Temp - - Date First Brewed - - dd MMM yyyy @@ -7405,6 +7405,10 @@ The final volume in the primary is %1. Total apparent attenuation + + Date Created + + refractoDialog diff --git a/translations/bt_fr.ts b/translations/bt_fr.ts index 103581bc..76eb40f7 100644 --- a/translations/bt_fr.ts +++ b/translations/bt_fr.ts @@ -1007,11 +1007,11 @@ Database Merge Database - Fusionner la base de données + Fusionner la base de données There may be new ingredients and recipes available. Would you like to add these to your database? - Il peut y avoir de nouveaux ingrédients et recettes disponibles. Voulez-vous les ajouter à votre base de données ? + Il peut y avoir de nouveaux ingrédients et recettes disponibles. Voulez-vous les ajouter à votre base de données ? Database password @@ -1122,6 +1122,13 @@ If you didn't yet do this, click Abort. + + DefaultContentLoader + + Merge Database + Fusionner la base de données + + Equipment @@ -4044,6 +4051,18 @@ Program will now exit. %1 name: + + Merge Database + Fusionner la base de données + + + New ingredients etc are available. Would you like to add them to your database? + + + + Error matching %1 file pattern in %2 directory + + Recipe @@ -9458,7 +9477,7 @@ Le volume final dans la cuve de fermentation est de %1. Date First Brewed - Date à laquelle la recette a été brassée la première fois + Date à laquelle la recette a été brassée la première fois dd MMM yyyy @@ -9484,6 +9503,10 @@ Le volume final dans la cuve de fermentation est de %1. Total apparent attenuation + + Date Created + + refractoDialog diff --git a/translations/bt_gl.ts b/translations/bt_gl.ts index b4063ad8..a9caafe8 100644 --- a/translations/bt_gl.ts +++ b/translations/bt_gl.ts @@ -911,13 +911,9 @@ Database - - Merge Database - - There may be new ingredients and recipes available. Would you like to add these to your database? - Podería haber novos ingredientes e receitas dispoñibeis. Desexas engadilos á túa biblioteca? + Podería haber novos ingredientes e receitas dispoñibeis. Desexas engadilos á túa biblioteca? Database password @@ -3039,6 +3035,18 @@ Program will now exit. %1 name: + + Merge Database + + + + New ingredients etc are available. Would you like to add them to your database? + + + + Error matching %1 file pattern in %2 directory + + Recipe @@ -7607,10 +7615,6 @@ The final volume in the primary is %1. Bottle/Keg Temp - - Date First Brewed - - dd MMM yyyy @@ -7635,6 +7639,10 @@ The final volume in the primary is %1. Total apparent attenuation + + Date Created + + refractoDialog diff --git a/translations/bt_hu.ts b/translations/bt_hu.ts index fc0e5d89..ac851a65 100644 --- a/translations/bt_hu.ts +++ b/translations/bt_hu.ts @@ -999,11 +999,11 @@ Database Merge Database - Adatbázis összefésülése + Adatbázis összefésülése There may be new ingredients and recipes available. Would you like to add these to your database? - Új alkotóelemek és receptek elérhetőek. Szeretné ezeket az adatbázisba illeszteni? + Új alkotóelemek és receptek elérhetőek. Szeretné ezeket az adatbázisba illeszteni? Database password @@ -1114,6 +1114,13 @@ If you didn't yet do this, click Abort. + + DefaultContentLoader + + Merge Database + Adatbázis összefésülése + + Equipment @@ -3992,6 +3999,18 @@ Program will now exit. %1 name: + + Merge Database + Adatbázis összefésülése + + + New ingredients etc are available. Would you like to add them to your database? + + + + Error matching %1 file pattern in %2 directory + + Recipe @@ -9222,10 +9241,6 @@ Végleges mennyiség az elsődleges erjesztőben: %1 Bottle/Keg Temp - - Date First Brewed - - dd MMM yyyy @@ -9250,6 +9265,10 @@ Végleges mennyiség az elsődleges erjesztőben: %1 Total apparent attenuation + + Date Created + + refractoDialog diff --git a/translations/bt_it.ts b/translations/bt_it.ts index e98aab6c..e45404ec 100644 --- a/translations/bt_it.ts +++ b/translations/bt_it.ts @@ -1015,11 +1015,11 @@ Database Merge Database - Unisci database + Unisci database There may be new ingredients and recipes available. Would you like to add these to your database? - Ci possono essere nuovi ingredienti e ricette disponibili. Vuoi aggiungere questi al database? + Ci possono essere nuovi ingredienti e ricette disponibili. Vuoi aggiungere questi al database? Database password @@ -1130,6 +1130,13 @@ If you didn't yet do this, click Abort. + + DefaultContentLoader + + Merge Database + Unisci database + + Equipment @@ -3992,6 +3999,18 @@ Program will now exit. %1 name: + + Merge Database + Unisci database + + + New ingredients etc are available. Would you like to add them to your database? + + + + Error matching %1 file pattern in %2 directory + + Recipe @@ -9399,7 +9418,7 @@ Il Volume finale del primo è %1. Date First Brewed - Data di prima birrificazione + Data di prima birrificazione dd MMM yyyy @@ -9425,6 +9444,10 @@ Il Volume finale del primo è %1. Total apparent attenuation + + Date Created + + refractoDialog diff --git a/translations/bt_lv.ts b/translations/bt_lv.ts index e0a3b7df..3f863e63 100644 --- a/translations/bt_lv.ts +++ b/translations/bt_lv.ts @@ -836,14 +836,6 @@ Database - - Merge Database - - - - There may be new ingredients and recipes available. Would you like to add these to your database? - - Database password @@ -2964,6 +2956,18 @@ Program will now exit. %1 name: + + Merge Database + + + + New ingredients etc are available. Would you like to add them to your database? + + + + Error matching %1 file pattern in %2 directory + + Recipe @@ -7536,10 +7540,6 @@ The final volume in the primary is %1. Bottle/Keg Temp - - Date First Brewed - - dd MMM yyyy @@ -7564,6 +7564,10 @@ The final volume in the primary is %1. Total apparent attenuation + + Date Created + + refractoDialog diff --git a/translations/bt_nb.ts b/translations/bt_nb.ts index ce1fa28a..a895c2f8 100644 --- a/translations/bt_nb.ts +++ b/translations/bt_nb.ts @@ -956,11 +956,11 @@ Database Merge Database - Flett database + Flett database There may be new ingredients and recipes available. Would you like to add these to your database? - Det kan være nye in indegrienser og oppskrifter tilgjegelig. Ønsker du å legge disse til databasen? + Det kan være nye in indegrienser og oppskrifter tilgjegelig. Ønsker du å legge disse til databasen? Database password @@ -1071,6 +1071,13 @@ If you didn't yet do this, click Abort. + + DefaultContentLoader + + Merge Database + Flett database + + Equipment @@ -3933,6 +3940,18 @@ Program will now exit. %1 name: + + Merge Database + Flett database + + + New ingredients etc are available. Would you like to add them to your database? + + + + Error matching %1 file pattern in %2 directory + + Recipe @@ -9305,7 +9324,7 @@ Sluttvolumet i primærgjæringskaret er %1. Date First Brewed - Dato først brygget + Dato først brygget dd MMM yyyy @@ -9331,6 +9350,10 @@ Sluttvolumet i primærgjæringskaret er %1. Total apparent attenuation + + Date Created + + refractoDialog diff --git a/translations/bt_nl.ts b/translations/bt_nl.ts index 395ddd58..264c7c22 100644 --- a/translations/bt_nl.ts +++ b/translations/bt_nl.ts @@ -1019,11 +1019,11 @@ Database Merge Database - Database Samenvoegen + Database Samenvoegen There may be new ingredients and recipes available. Would you like to add these to your database? - Er zijn mogelijk nieuwe ingrediënten en recepten verkrijgbaar. Wilt u deze toevoegen aan uw database? + Er zijn mogelijk nieuwe ingrediënten en recepten verkrijgbaar. Wilt u deze toevoegen aan uw database? Database password @@ -1134,6 +1134,13 @@ If you didn't yet do this, click Abort. + + DefaultContentLoader + + Merge Database + Database Samenvoegen + + Equipment @@ -4014,6 +4021,18 @@ Program will now exit. %1 name: + + Merge Database + Database Samenvoegen + + + New ingredients etc are available. Would you like to add them to your database? + + + + Error matching %1 file pattern in %2 directory + + Recipe @@ -9270,7 +9289,7 @@ Het uiteindelijke volume in de hoofdvergisting is %1. Date First Brewed - Datum Eerste Brouwsel + Datum Eerste Brouwsel dd MMM yyyy @@ -9296,6 +9315,10 @@ Het uiteindelijke volume in de hoofdvergisting is %1. Total apparent attenuation + + Date Created + + refractoDialog diff --git a/translations/bt_pl.ts b/translations/bt_pl.ts index f8f68e17..c3a69f73 100644 --- a/translations/bt_pl.ts +++ b/translations/bt_pl.ts @@ -960,11 +960,11 @@ Database Merge Database - Połącz bazy danych + Połącz bazy danych There may be new ingredients and recipes available. Would you like to add these to your database? - Są dostępne nowe składniki i receptury. Czy chcesz je dodać do swojej bazy danych? + Są dostępne nowe składniki i receptury. Czy chcesz je dodać do swojej bazy danych? Database password @@ -1075,6 +1075,13 @@ If you didn't yet do this, click Abort. + + DefaultContentLoader + + Merge Database + Połącz bazy danych + + Equipment @@ -3873,6 +3880,18 @@ Program will now exit. %1 name: + + Merge Database + Połącz bazy danych + + + New ingredients etc are available. Would you like to add them to your database? + + + + Error matching %1 file pattern in %2 directory + + Recipe @@ -9211,7 +9230,7 @@ Końcowa pojemność w fermentorze wyniesie %1. Date First Brewed - Data pierwszego warzenia + Data pierwszego warzenia dd MMM yyyy @@ -9237,6 +9256,10 @@ Końcowa pojemność w fermentorze wyniesie %1. Total apparent attenuation + + Date Created + + refractoDialog diff --git a/translations/bt_pt.ts b/translations/bt_pt.ts index 0f4bcc0d..10007033 100644 --- a/translations/bt_pt.ts +++ b/translations/bt_pt.ts @@ -987,11 +987,11 @@ Database Merge Database - Mesclar o Banco de Dados + Mesclar o Banco de Dados There may be new ingredients and recipes available. Would you like to add these to your database? - Existem novos ingredientes e receitas disponíveis. Deseja adicioná-las ao seu Banco de Dados? + Existem novos ingredientes e receitas disponíveis. Deseja adicioná-las ao seu Banco de Dados? Database password @@ -1102,6 +1102,13 @@ If you didn't yet do this, click Abort. + + DefaultContentLoader + + Merge Database + Mesclar o Banco de Dados + + Equipment @@ -3944,6 +3951,18 @@ Program will now exit. %1 name: + + Merge Database + Mesclar o Banco de Dados + + + New ingredients etc are available. Would you like to add them to your database? + + + + Error matching %1 file pattern in %2 directory + + Recipe @@ -9340,7 +9359,7 @@ O volume final do fermentador primário é %1. Date First Brewed - Primeira Data de Cerveja Produzida + Primeira Data de Cerveja Produzida dd MMM yyyy @@ -9366,6 +9385,10 @@ O volume final do fermentador primário é %1. Total apparent attenuation + + Date Created + + refractoDialog diff --git a/translations/bt_ru.ts b/translations/bt_ru.ts index 7a382c37..20310c15 100644 --- a/translations/bt_ru.ts +++ b/translations/bt_ru.ts @@ -1003,11 +1003,11 @@ Database Merge Database - Объединение базы данных + Объединение базы данных There may be new ingredients and recipes available. Would you like to add these to your database? - Возможно доступны новые ингридиенты и рецепты. Желаете добавить их в вашу базу данных? + Возможно доступны новые ингридиенты и рецепты. Желаете добавить их в вашу базу данных? Database password @@ -1118,6 +1118,13 @@ If you didn't yet do this, click Abort. + + DefaultContentLoader + + Merge Database + Объединение базы данных + + Equipment @@ -3980,6 +3987,18 @@ Program will now exit. %1 name: + + Merge Database + Объединение базы данных + + + New ingredients etc are available. Would you like to add them to your database? + + + + Error matching %1 file pattern in %2 directory + + Recipe @@ -9364,7 +9383,7 @@ The final volume in the primary is %1. Date First Brewed - Дата первой варки + Дата первой варки dd MMM yyyy @@ -9390,6 +9409,10 @@ The final volume in the primary is %1. Total apparent attenuation + + Date Created + + refractoDialog diff --git a/translations/bt_sr.ts b/translations/bt_sr.ts index b29c425e..270bff8c 100644 --- a/translations/bt_sr.ts +++ b/translations/bt_sr.ts @@ -956,11 +956,11 @@ Database Merge Database - Споји базе података + Споји базе података There may be new ingredients and recipes available. Would you like to add these to your database? - Могуће је да су доступни нови састојци и рецепти. Да ли желите да их додате у вашу базу? + Могуће је да су доступни нови састојци и рецепти. Да ли желите да их додате у вашу базу? Database password @@ -1071,6 +1071,13 @@ If you didn't yet do this, click Abort. + + DefaultContentLoader + + Merge Database + Споји базе података + + Equipment @@ -3709,6 +3716,18 @@ Program will now exit. %1 name: + + Merge Database + Споји базе података + + + New ingredients etc are available. Would you like to add them to your database? + + + + Error matching %1 file pattern in %2 directory + + Recipe @@ -8539,10 +8558,6 @@ The final volume in the primary is %1. Bottle/Keg Temp - - Date First Brewed - - dd MMM yyyy @@ -8567,6 +8582,10 @@ The final volume in the primary is %1. Total apparent attenuation + + Date Created + + refractoDialog diff --git a/translations/bt_sv.ts b/translations/bt_sv.ts index 902f42cf..6d00173f 100644 --- a/translations/bt_sv.ts +++ b/translations/bt_sv.ts @@ -1015,11 +1015,11 @@ Database Merge Database - Sammanfoga databas + Sammanfoga databas There may be new ingredients and recipes available. Would you like to add these to your database? - Det kan finnas ny ingredienser och recept tillgängliga. Vill du lägga till dem till din databas? + Det kan finnas ny ingredienser och recept tillgängliga. Vill du lägga till dem till din databas? Database password @@ -1130,6 +1130,13 @@ If you didn't yet do this, click Abort. + + DefaultContentLoader + + Merge Database + Sammanfoga databas + + Equipment @@ -3993,6 +4000,18 @@ Program will now exit. %1 name: + + Merge Database + Sammanfoga databas + + + New ingredients etc are available. Would you like to add them to your database? + + + + Error matching %1 file pattern in %2 directory + + Recipe @@ -9286,7 +9305,7 @@ Primärens slutgiltiga volym är %1. Date First Brewed - Första bryggdatum + Första bryggdatum dd MMM yyyy @@ -9312,6 +9331,10 @@ Primärens slutgiltiga volym är %1. Total apparent attenuation + + Date Created + + refractoDialog diff --git a/translations/bt_tr.ts b/translations/bt_tr.ts index 9e0b23ec..6dfcc466 100644 --- a/translations/bt_tr.ts +++ b/translations/bt_tr.ts @@ -781,14 +781,6 @@ Database - - Merge Database - - - - There may be new ingredients and recipes available. Would you like to add these to your database? - - Database password @@ -2872,6 +2864,18 @@ Program will now exit. %1 name: + + Merge Database + + + + New ingredients etc are available. Would you like to add them to your database? + + + + Error matching %1 file pattern in %2 directory + + Recipe @@ -7366,10 +7370,6 @@ The final volume in the primary is %1. Bottle/Keg Temp - - Date First Brewed - - dd MMM yyyy @@ -7394,6 +7394,10 @@ The final volume in the primary is %1. Total apparent attenuation + + Date Created + + refractoDialog diff --git a/translations/bt_zh.ts b/translations/bt_zh.ts index f4c5e0d3..82aeeda3 100644 --- a/translations/bt_zh.ts +++ b/translations/bt_zh.ts @@ -944,11 +944,11 @@ Database Merge Database - 合并数据库 + 合并数据库 There may be new ingredients and recipes available. Would you like to add these to your database? - 有可能是新的成分和配方。你想添加到你的数据库？ + 有可能是新的成分和配方。你想添加到你的数据库？ Database password @@ -1059,6 +1059,13 @@ If you didn't yet do this, click Abort. + + DefaultContentLoader + + Merge Database + 合并数据库 + + Equipment @@ -3838,6 +3845,18 @@ Program will now exit. %1 name: + + Merge Database + 合并数据库 + + + New ingredients etc are available. Would you like to add them to your database? + + + + Error matching %1 file pattern in %2 directory + + Recipe @@ -9160,7 +9179,7 @@ The final volume in the primary is %1. Date First Brewed - 首先酿造的日期Date First Brewed + 首先酿造的日期Date First Brewed dd MMM yyyy @@ -9186,6 +9205,10 @@ The final volume in the primary is %1. Total apparent attenuation + + Date Created + + refractoDialog diff --git a/ui/recipeExtrasWidget.ui b/ui/recipeExtrasWidget.ui index 34c5de8f..87f58306 100644 --- a/ui/recipeExtrasWidget.ui +++ b/ui/recipeExtrasWidget.ui @@ -161,7 +161,7 @@ - Date First Brewed + Date Created dateEdit_date diff --git a/ui/yeastEditor.ui b/ui/yeastEditor.ui index d11fd2a3..c9871067 100644 --- a/ui/yeastEditor.ui +++ b/ui/yeastEditor.ui @@ -43,7 +43,7 @@ - + @@ -201,7 +201,7 @@ - + @@ -224,7 +224,7 @@ - + From ec90b5c32d912acd18d30f995e085f955574496e Mon Sep 17 00:00:00 2001 From: Matt Young Date: Mon, 10 Jun 2024 21:57:58 +0200 Subject: [PATCH 2/3] Minor fixes --- src/database/BtSqlQuery.cpp | 5 ++++- src/database/DatabaseSchemaHelper.cpp | 7 +++++-- src/database/DefaultContentLoader.cpp | 1 - 3 files changed, 9 insertions(+), 4 deletions(-) diff --git a/src/database/BtSqlQuery.cpp b/src/database/BtSqlQuery.cpp index e6b8ebef..4243c1ed 100644 --- a/src/database/BtSqlQuery.cpp +++ b/src/database/BtSqlQuery.cpp @@ -1,5 +1,5 @@ /*====================================================================================================================== - * database/BtSqlQuery.cpp is part of Brewken, and is copyright the following authors 2021: + * database/BtSqlQuery.cpp is part of Brewken, and is copyright the following authors 2021-2024: * • Matt Young * * Brewken is free software: you can redistribute it and/or modify it under the terms of the GNU General Public License @@ -20,6 +20,8 @@ #include #include +#include "Logging.h" + bool BtSqlQuery::prepare(const QString & query) { // // We don't want to call QSqlQuery::prepare() because if there are no bind values and the DB is PostgreSQL then we'll @@ -39,6 +41,7 @@ void BtSqlQuery::reallyPrepare() { this->bt_boundValues = true; if (!this->QSqlQuery::prepare(this->bt_query)) { qCritical() << Q_FUNC_INFO << "Call to QSqlQuery::prepare() failed: " << this->lastError().text(); + qCritical().noquote() << Q_FUNC_INFO << Logging::getStackTrace(); throw std::runtime_error(this->lastError().text().toStdString()); } } diff --git a/src/database/DatabaseSchemaHelper.cpp b/src/database/DatabaseSchemaHelper.cpp index de1cd043..bdf8c35c 100644 --- a/src/database/DatabaseSchemaHelper.cpp +++ b/src/database/DatabaseSchemaHelper.cpp @@ -2036,10 +2036,13 @@ int DatabaseSchemaHelper::getDefaultContentVersionFromDb(QSqlDatabase & db) { } bool DatabaseSchemaHelper::setDefaultContentVersionFromDb(QSqlDatabase & db, int val) { - BtSqlQuery sqlQuery("UPDATE settings SET default_content_version=:version WHERE id=1", db); + BtSqlQuery sqlQuery{db}; + QString const queryString{"UPDATE settings SET default_content_version=:version WHERE id=1"}; + sqlQuery.prepare(queryString); QVariant bindValue{QString::number(val)}; sqlQuery.bindValue(":version", bindValue); - return sqlQuery.exec(); + bool ret = sqlQuery.exec(); + return ret; } diff --git a/src/database/DefaultContentLoader.cpp b/src/database/DefaultContentLoader.cpp index ec1f88ed..1f0ae310 100644 --- a/src/database/DefaultContentLoader.cpp +++ b/src/database/DefaultContentLoader.cpp @@ -23,7 +23,6 @@ #include "Application.h" #include "config.h" -#include "database/BtSqlQuery.h" #include "database/DatabaseSchemaHelper.h" #include "database/ObjectStoreWrapper.h" #include "model/Recipe.h" From 35473cff04952124c42149e6a74e611f22e00163 Mon Sep 17 00:00:00 2001 From: Matt Young Date: Sun, 16 Jun 2024 19:58:11 +0200 Subject: [PATCH 3/3] Fix crash when changing yeast measurement type to count --- meson.build | 2 - src/BtFieldType.h | 5 +- src/BtTreeModel.cpp | 5 +- src/CMakeLists.txt | 1 - src/measurement/UnitSystem.cpp | 20 +++-- src/measurement/UnitSystem.h | 10 ++- src/widgets/SmartAmountSettings.cpp | 22 +----- src/widgets/SmartAmountSettings.h | 26 ++----- src/widgets/SmartBase.h | 70 ++++++++---------- src/widgets/SmartCheckBox.cpp | 110 ---------------------------- src/widgets/SmartCheckBox.h | 108 --------------------------- src/widgets/SmartField.cpp | 18 +++-- src/widgets/SmartField.h | 14 ++-- src/widgets/SmartLabel.cpp | 4 +- src/widgets/SmartLabel.h | 4 +- src/widgets/UnitAndScalePopUpMenu.h | 4 +- translations/bt_ca.ts | 40 +++++----- translations/bt_cs.ts | 40 +++++----- translations/bt_de.ts | 36 +++++---- translations/bt_el.ts | 38 +++++----- translations/bt_en.ts | 48 ++++-------- translations/bt_es.ts | 38 +++++----- translations/bt_et.ts | 48 ++++-------- translations/bt_eu.ts | 48 ++++-------- translations/bt_fr.ts | 36 +++++---- translations/bt_gl.ts | 48 ++++-------- translations/bt_hu.ts | 48 ++++-------- translations/bt_it.ts | 38 +++++----- translations/bt_lv.ts | 48 ++++-------- translations/bt_nb.ts | 38 +++++----- translations/bt_nl.ts | 38 +++++----- translations/bt_pl.ts | 36 +++++---- translations/bt_pt.ts | 38 +++++----- translations/bt_ru.ts | 38 +++++----- translations/bt_sr.ts | 48 ++++-------- translations/bt_sv.ts | 36 +++++---- translations/bt_tr.ts | 48 ++++-------- translations/bt_zh.ts | 36 +++++---- ui/fermentableEditor.ui | 24 +++--- ui/hopEditor.ui | 6 -- ui/yeastEditor.ui | 32 -------- 41 files changed, 530 insertions(+), 865 deletions(-) delete mode 100644 src/widgets/SmartCheckBox.cpp delete mode 100644 src/widgets/SmartCheckBox.h diff --git a/meson.build b/meson.build index 181ff86c..aac254f7 100644 --- a/meson.build +++ b/meson.build @@ -812,7 +812,6 @@ commonSourceFiles = files([ 'src/widgets/SelectionControl.cpp', 'src/widgets/SmartAmountSettings.cpp', 'src/widgets/SmartAmounts.cpp', - 'src/widgets/SmartCheckBox.cpp', 'src/widgets/SmartDigitWidget.cpp', 'src/widgets/SmartField.cpp', 'src/widgets/SmartLabel.cpp', @@ -996,7 +995,6 @@ mocHeaders = files([ 'src/widgets/InfoButton.h', 'src/widgets/InfoText.h', 'src/widgets/SelectionControl.h', - 'src/widgets/SmartCheckBox.h', 'src/widgets/SmartDigitWidget.h', 'src/widgets/SmartLabel.h', 'src/widgets/SmartLineEdit.h', diff --git a/src/BtFieldType.h b/src/BtFieldType.h index 8cf35383..99ea61cc 100644 --- a/src/BtFieldType.h +++ b/src/BtFieldType.h @@ -1,5 +1,5 @@ /*====================================================================================================================== - * BtFieldType.h is part of Brewken, and is copyright the following authors 2022-2023: + * BtFieldType.h is part of Brewken, and is copyright the following authors 2022-2024: * • Matt Young * * Brewken is free software: you can redistribute it and/or modify it under the terms of the GNU General Public License @@ -44,6 +44,9 @@ enum class NonPhysicalQuantity { * * This is also used for "number of times" something has been done or is to be done. Eg number of times a yeast * sample has been cultured or reused. Similarly, it's used for the number of fermentation stages in a Recipe. + * + * NOTE, however, this is NOT used for "number of things" (eg number of packets of yeast). For that, we use + * Measurement::PhysicalQuantity::Count, for the reasons explained in measurement/PhysicalQuantity.h. */ OrdinalNumeral, /** diff --git a/src/BtTreeModel.cpp b/src/BtTreeModel.cpp index 96541d9e..8d8ea6ba 100644 --- a/src/BtTreeModel.cpp +++ b/src/BtTreeModel.cpp @@ -499,12 +499,15 @@ bool BtTreeModel::removeRows(int row, int count, const QModelIndex & parent) { QModelIndex BtTreeModel::findElement(NamedEntity * thing, BtTreeItem * parent) { BtTreeItem * pItem = parent ? parent : this->rootItem->child(0); - qDebug() << Q_FUNC_INFO << "Find" << thing << "in" << pItem; if (! thing) { return createIndex(0, 0, pItem); } + if (pItem) { + qDebug() << Q_FUNC_INFO << "Find" << *thing << "in" << pItem->name(); + } + QList folders; folders.append(pItem); diff --git a/src/CMakeLists.txt b/src/CMakeLists.txt index c33a0b52..fb56b14c 100644 --- a/src/CMakeLists.txt +++ b/src/CMakeLists.txt @@ -256,7 +256,6 @@ set(filesToCompile_cpp ${repoDir}/src/widgets/SelectionControl.cpp ${repoDir}/src/widgets/SmartAmountSettings.cpp ${repoDir}/src/widgets/SmartAmounts.cpp - ${repoDir}/src/widgets/SmartCheckBox.cpp ${repoDir}/src/widgets/SmartDigitWidget.cpp ${repoDir}/src/widgets/SmartField.cpp ${repoDir}/src/widgets/SmartLabel.cpp diff --git a/src/measurement/UnitSystem.cpp b/src/measurement/UnitSystem.cpp index fbc827a5..acabbdb4 100644 --- a/src/measurement/UnitSystem.cpp +++ b/src/measurement/UnitSystem.cpp @@ -1,5 +1,5 @@ /*====================================================================================================================== - * measurement/UnitSystem.cpp is part of Brewken, and is copyright the following authors 2009-2023: + * measurement/UnitSystem.cpp is part of Brewken, and is copyright the following authors 2009-2024: * • Jeff Bailey * • Matt Young * • Mik Firestone @@ -272,6 +272,13 @@ Measurement::UnitSystem const * Measurement::UnitSystem::getInstanceByUniqueName Measurement::UnitSystem const & Measurement::UnitSystem::getInstance(SystemOfMeasurement const systemOfMeasurement, PhysicalQuantity const physicalQuantity) { auto systemsForThisPhysicalQuantity = Measurement::UnitSystem::getUnitSystems(physicalQuantity); + + // Per the comment in the header, if there is _only_ one UnitSystem for the given PhysicalQuantity then we return + // that, without trying to match SystemOfMeasurement. + if (systemsForThisPhysicalQuantity.size() == 1) { + return **systemsForThisPhysicalQuantity.begin(); + } + auto result = std::find_if( systemsForThisPhysicalQuantity.begin(), systemsForThisPhysicalQuantity.end(), @@ -281,11 +288,13 @@ Measurement::UnitSystem const & Measurement::UnitSystem::getInstance(SystemOfMea ); if (systemsForThisPhysicalQuantity.end() == result) { - // It's a coding error if we didn't find a match + // At this point, it's a coding error if we didn't find a match qCritical() << Q_FUNC_INFO << "Unable to find a UnitSystem for SystemOfMeasurement" << Measurement::getDisplayName(systemOfMeasurement) << "and PhysicalQuantity" << - Measurement::physicalQuantityStringMapping[physicalQuantity]; + Measurement::physicalQuantityStringMapping[physicalQuantity] << "(Searched" << + systemsForThisPhysicalQuantity.size() << "option(s).)"; + qCritical().noquote() << Q_FUNC_INFO << "Stacktrace:" << Logging::getStackTrace(); Q_ASSERT(false); // Stop here on a debug build } @@ -347,8 +356,9 @@ template QTextStream & operator<<(QTextStream & stream, Measurement::UnitSystem: //--------------------------------------------------------------------------------------------------------------------- namespace Measurement::UnitSystems { // - // NB: For the mass_Xxxx and volume_Xxxx unit systems, to make Measurement::MixedPhysicalQuantities work, we rely on - // them sharing systemOfMeasurement. TODO: This will need to change for PhysicalQuantity::Count + // NB: For the mass_Xxxx and volume_Xxxx unit systems, to make PhysicalQuantity::ChoiceOfPhysicalQuantity work, we + // rely on them sharing systemOfMeasurement (Imperial, UsCustomary or Metric). However, this trick can't work + // with PhysicalQuantity::Count, so there is special handling for that. // UnitSystem const mass_Metric{PhysicalQuantity::Mass, &Measurement::Units::kilograms, diff --git a/src/measurement/UnitSystem.h b/src/measurement/UnitSystem.h index cae0099a..6d385fd9 100644 --- a/src/measurement/UnitSystem.h +++ b/src/measurement/UnitSystem.h @@ -1,5 +1,5 @@ /*====================================================================================================================== - * measurement/UnitSystem.h is part of Brewken, and is copyright the following authors 2009-2023: + * measurement/UnitSystem.h is part of Brewken, and is copyright the following authors 2009-2024: * • Jeff Bailey * • Matt Young * • Mik Firestone @@ -210,6 +210,14 @@ namespace Measurement { */ static UnitSystem const * getInstanceByUniqueName(QString const & name); + /** + * \brief For the given \c SystemOfMeasurement (eg Metric) and \c PhysicalQuantity (eg Volume), returns the + * appropriate \c UnitSystem (eg volume_Metric). HOWEVER, if there is no match and the supplied + * \c PhysicalQuantity only has one \c UnitSystem, then return that. (This allows + * \c ChoiceOfPhysicalQuantity::Mass_Volume_Count to work for the \c Count case. For Mass and Volume, we + * allow Imperial / UsCustomary / Metric systems of measurement, but it would be madness to have Metric, + * Imperial, etc versions of Count. So it's better to do some special case handling here. + */ static UnitSystem const & getInstance(SystemOfMeasurement const systemOfMeasurement, PhysicalQuantity const physicalQuantity); diff --git a/src/widgets/SmartAmountSettings.cpp b/src/widgets/SmartAmountSettings.cpp index 739b83d7..9d169825 100644 --- a/src/widgets/SmartAmountSettings.cpp +++ b/src/widgets/SmartAmountSettings.cpp @@ -1,5 +1,5 @@ /*====================================================================================================================== - * widgets/SmartAmountSettings.cpp is part of Brewken, and is copyright the following authors 2023: + * widgets/SmartAmountSettings.cpp is part of Brewken, and is copyright the following authors 2023-2024: * • Matt Young * * Brewken is free software: you can redistribute it and/or modify it under the terms of the GNU General Public License @@ -133,12 +133,6 @@ SmartAmounts::ScaleInfo SmartAmountSettings::getScaleInfo() const { ConvertToPhysicalQuantities(*this->pimpl->m_typeInfo.fieldType)); } -Measurement::UnitSystem const & SmartAmountSettings::getUnitSystem(SmartAmounts::ScaleInfo const & scaleInfo) const { - // It's a coding error to call this for a NonPhysicalQuantity - Q_ASSERT(this->pimpl->m_currentPhysicalQuantity); - return Measurement::UnitSystem::getInstance(scaleInfo.systemOfMeasurement, *this->pimpl->m_currentPhysicalQuantity); -} - Measurement::UnitSystem const & SmartAmountSettings::getDisplayUnitSystem() const { // It's a coding error to call this for NonPhysicalQuantity, and we assert we never have a ChoiceOfPhysicalQuantity // for a SmartLabel that has no associated SmartField. @@ -171,20 +165,6 @@ void SmartAmountSettings::selectPhysicalQuantity(Measurement::PhysicalQuantity c return; } -// TODO: We need to rethink this for the case where there are 3 options -void SmartAmountSettings::selectPhysicalQuantity(bool const isFirst) { - // It's a coding error to call this for NonPhysicalQuantity - Q_ASSERT(!std::holds_alternative(*this->pimpl->m_typeInfo.fieldType)); - - // It's a coding error to call this if we only hold one PhysicalQuantity - Q_ASSERT(!std::holds_alternative(*this->pimpl->m_typeInfo.fieldType)); - - auto const choiceOfPhysicalQuantity = std::get(*this->pimpl->m_typeInfo.fieldType); - auto const & possibilities = Measurement::allPossibilities(choiceOfPhysicalQuantity); - this->pimpl->m_currentPhysicalQuantity = isFirst ? possibilities[0] : possibilities[1]; - return; -} - [[nodiscard]] QString SmartAmountSettings::displayAmount(double quantity, unsigned int precision) const { // It's a coding error to call this for NonPhysicalQuantity Q_ASSERT(!std::holds_alternative(*this->pimpl->m_typeInfo.fieldType)); diff --git a/src/widgets/SmartAmountSettings.h b/src/widgets/SmartAmountSettings.h index fa363427..a2bcafb8 100644 --- a/src/widgets/SmartAmountSettings.h +++ b/src/widgets/SmartAmountSettings.h @@ -1,5 +1,5 @@ /*====================================================================================================================== - * widgets/SmartAmountSettings.h is part of Brewken, and is copyright the following authors 2023: + * widgets/SmartAmountSettings.h is part of Brewken, and is copyright the following authors 2023-2024: * • Matt Young * * Brewken is free software: you can redistribute it and/or modify it under the terms of the GNU General Public License @@ -54,8 +54,6 @@ class SmartAmountSettings { */ SmartAmounts::ScaleInfo getScaleInfo() const; - Measurement::UnitSystem const & getUnitSystem(SmartAmounts::ScaleInfo const & scaleInfo) const; - /** * \brief Returns the \c UnitSystem that should be used to display this field, based on the forced * \c SystemOfMeasurement for the field if there is one or otherwise on the the system-wide default @@ -64,34 +62,24 @@ class SmartAmountSettings { Measurement::UnitSystem const & getDisplayUnitSystem() const; /** - * \brief Returns what type of field this is - except that, if it is \c Mixed2PhysicalQuantities, will one of the two - * possible \c Measurement::PhysicalQuantity values depending on the value of \c this->units. + * \brief Returns what type of field this is - except that, if it is \c Measurement::ChoiceOfPhysicalQuantity, will + * one of the two or three possible \c Measurement::PhysicalQuantity values depending on the value of + * \c this->units. * - * It is a coding error to call this function if our field type \c is \c NonPhysicalQuantity.) + * It is a coding error to call this function if our field type is \c NonPhysicalQuantity.) */ Measurement::PhysicalQuantity getPhysicalQuantity() const; /** * \brief If the \c Measurement::PhysicalQuantities supplied in the \c init call was not a single * \c Measurement::PhysicalQuantity, then this member function permits selecting the current - * \c Measurement::PhysicalQuantity from two in the \c Measurement::Mixed2PhysicalQuantities supplied in the - * constructor. + * \c Measurement::PhysicalQuantity from two or three in the \c Measurement::ChoiceOfPhysicalQuantity supplied + * in the constructor. * * NB: Caller's responsibility to ensure the display gets updated. (SmartBase handles this.) */ void selectPhysicalQuantity(Measurement::PhysicalQuantity const physicalQuantity); - /** - * \brief Alternative version of \c selectPhysicalQuantity for generic usage. By convention, whenever we have a - * checkbox for "Amount is weight?" or "Amount is mass concentration?", \c true (ie box checked) is selecting - * the first of the two values in the \c Mixed2PhysicalQuantities pair (eg \c Mass in \c PqEitherMassOrVolume - * or \c MassConcentration in \c PqEitherMassOrVolumeConcentration). So, passing in the boolean state of the - * checkbox to this function selects the correct option. - * - * NB: Caller's responsibility to ensure the display gets updated. (SmartBase handles this.) - */ - void selectPhysicalQuantity(bool const isFirst); - /** * \brief Use this when you want to do something with the returned QString * diff --git a/src/widgets/SmartBase.h b/src/widgets/SmartBase.h index 967ecf52..de227903 100644 --- a/src/widgets/SmartBase.h +++ b/src/widgets/SmartBase.h @@ -1,5 +1,5 @@ /*====================================================================================================================== - * widgets/SmartBase.h is part of Brewken, and is copyright the following authors 2023: + * widgets/SmartBase.h is part of Brewken, and is copyright the following authors 2023-2024: * • Matt Young * * Brewken is free software: you can redistribute it and/or modify it under the terms of the GNU General Public License @@ -17,6 +17,7 @@ #define WIDGETS_SMARTBASE_H #pragma once +#include "utils/CuriouslyRecurringTemplateBase.h" #include "widgets/SmartAmountSettings.h" /** @@ -26,88 +27,81 @@ * \c SmartLabel and \c SmartField. See comment in \c widgets/SmartField.h for more details. * * Derived classes need to implement: - * SmartAmountSettings & settings() + * SmartAmountSettings const & settings() const * void correctEnteredText(SmartAmounts::ScaleInfo previousScaleInfo); * + * We also need a non-const version of the first of the functions above, but we implement that here in the base + * class. + * * At some point we might eliminate this class as it does not add a huge amount, but it was quite useful when I * was refactoring duplicated code out of \c SmartLabel and \c SmartField! */ template -class SmartBase { +class SmartBase : public CuriouslyRecurringTemplateBase { public: - SmartBase() : - m_derived{static_cast(this)} { + SmartBase() { return; } virtual ~SmartBase() = default; + //! Name-hiding means we cannot call this settings(), so we choose a different name + SmartAmountSettings & mutableSettings() { + // It's always safe to cast this _to_ const + Derived const & constSelf{const_cast(this->derived())}; + SmartAmountSettings const & constSettings{constSelf.settings()}; + // We're casting away constness of the reference, which is a bit less "good practice", but shouldn't break + // anything... + return const_cast(constSettings); + } + TypeInfo const & getTypeInfo() const { - return this->m_derived->settings().getTypeInfo(); + return this->derived().settings().getTypeInfo(); } void setForcedSystemOfMeasurement(std::optional systemOfMeasurement) { - this->m_derived->settings().setForcedSystemOfMeasurement(systemOfMeasurement); + this->mutableSettings().setForcedSystemOfMeasurement(systemOfMeasurement); return; } void setForcedRelativeScale(std::optional relativeScale) { - this->m_derived->settings().setForcedRelativeScale(relativeScale); + this->mutableSettings().setForcedRelativeScale(relativeScale); return; } std::optional getForcedSystemOfMeasurement() const { - return this->m_derived->settings().getForcedSystemOfMeasurement(); + return this->derived().settings().getForcedSystemOfMeasurement(); } std::optional getForcedRelativeScale() const { - return this->m_derived->settings().getForcedRelativeScale(); + return this->derived().settings().getForcedRelativeScale(); } SmartAmounts::ScaleInfo getScaleInfo() const { - return this->m_derived->settings().getScaleInfo(); - } - - Measurement::UnitSystem const & getUnitSystem(SmartAmounts::ScaleInfo const & scaleInfo) const { - return this->m_derived->settings().getUnitSystem(scaleInfo); + return this->derived().settings().getScaleInfo(); } Measurement::UnitSystem const & getDisplayUnitSystem() const { - return this->m_derived->settings().getDisplayUnitSystem(); + return this->derived().settings().getDisplayUnitSystem(); } - Measurement::PhysicalQuantity getPhysicalQuantity() const { - return this->m_derived->settings().getPhysicalQuantity(); + return this->derived().settings().getPhysicalQuantity(); } void selectPhysicalQuantity(Measurement::PhysicalQuantity const physicalQuantity) { - auto const previousScaleInfo = this->m_derived->getScaleInfo(); - this->m_derived->settings().selectPhysicalQuantity(physicalQuantity); - this->m_derived->correctEnteredText(previousScaleInfo); - return; - } - - [[deprecated]] void selectPhysicalQuantity(bool const isFirst) { - auto const previousScaleInfo = this->m_derived->getScaleInfo(); - this->m_derived->settings().selectPhysicalQuantity(isFirst); - this->m_derived->correctEnteredText(previousScaleInfo); + auto const previousScaleInfo = this->derived().getScaleInfo(); + this->mutableSettings().selectPhysicalQuantity(physicalQuantity); + this->derived().correctEnteredText(previousScaleInfo); return; } [[nodiscard]] QString displayAmount(double quantity, unsigned int precision) const { - return this->m_derived->settings().displayAmount(quantity, precision); + return this->derived().settings().displayAmount(quantity, precision); } [[nodiscard]] QString displayAmount(Measurement::Amount const & amount, unsigned int precision) { - return this->m_derived->settings().displayAmount(amount, precision); + return this->mutableSettings().displayAmount(amount, precision); } - -protected: - /** - * \brief This is the 'this' pointer downcast to the derived class, which allows us to call non-virtual member - * functions in the derived class from this templated base class. - */ - Derived * m_derived; - }; + #endif diff --git a/src/widgets/SmartCheckBox.cpp b/src/widgets/SmartCheckBox.cpp deleted file mode 100644 index 63b8aeba..00000000 --- a/src/widgets/SmartCheckBox.cpp +++ /dev/null @@ -1,110 +0,0 @@ -/*====================================================================================================================== - * widgets/SmartCheckBox.cpp is part of Brewken, and is copyright the following authors 2023: - * • Matt Young - * - * Brewken is free software: you can redistribute it and/or modify it under the terms of the GNU General Public License - * as published by the Free Software Foundation, either version 3 of the License, or (at your option) any later - * version. - * - * Brewken is distributed in the hope that it will be useful, but WITHOUT ANY WARRANTY; without even the implied - * warranty of MERCHANTABILITY or FITNESS FOR A PARTICULAR PURPOSE. See the GNU General Public License for more - * details. - * - * You should have received a copy of the GNU General Public License along with this program. If not, see - * . - =====================================================================================================================*/ -#include "widgets/SmartCheckBox.h" - -#include -#include - -#include "widgets/SmartLineEdit.h" -#include "utils/TypeLookup.h" - -// This private implementation class holds all private non-virtual members of SmartCheckBox -class SmartCheckBox::impl { -public: - impl(SmartCheckBox & self) : - m_self {self}, - m_initialised {false}, - m_editorName {"Uninitialised m_editorName!" }, - m_checkBoxName {"Uninitialised m_checkBoxName!" }, - m_checkBoxFqName {"Uninitialised m_checkBoxFqName!"}, - m_buddyLabel {nullptr}, - m_controlledField {nullptr}, - m_typeInfo {nullptr} { - return; - } - - ~impl() = default; - - SmartCheckBox & m_self ; - bool m_initialised ; - char const * m_editorName ; - char const * m_checkBoxName ; - char const * m_checkBoxFqName ; - QLabel * m_buddyLabel ; - SmartLineEdit * m_controlledField; - TypeInfo const * m_typeInfo ; -}; - -SmartCheckBox::SmartCheckBox(QWidget * parent) : - QCheckBox(parent), - pimpl{std::make_unique(*this)} { - connect(this, &QAbstractButton::toggled, this, &SmartCheckBox::onToggled); - return; -} - -SmartCheckBox::~SmartCheckBox() = default; - -void SmartCheckBox::init(char const * const editorName, - char const * const checkBoxName, - char const * const checkBoxFqName, - QLabel & buddyLabel, - SmartLineEdit & controlledField, - TypeInfo const & typeInfo) { - qDebug() << Q_FUNC_INFO << checkBoxFqName << ":" << typeInfo; - - // It's a coding error to call this function more than once! - Q_ASSERT(!this->pimpl->m_initialised); - - this->pimpl->m_editorName = editorName ; - this->pimpl->m_checkBoxName = checkBoxName ; - this->pimpl->m_checkBoxFqName = checkBoxFqName ; - this->pimpl->m_buddyLabel = &buddyLabel ; - this->pimpl->m_controlledField = &controlledField; - this->pimpl->m_typeInfo = &typeInfo ; - - // It's a coding error to try to initialise a SmartCheckBox before the SmartField it controls - Q_ASSERT(this->pimpl->m_controlledField->isInitialised()); - - // We want the checkbox and the controlled field to stay in sync. In order for this to happen, they need to start - // out in sync. This is because the QAbstractButton::toggled signal is only emitted when the checkbox state CHANGES. - // So, eg, if the checkbox is unchecked by default and the editor calls setChecked(false), then NO SIGNAL will be - // generated, but as soon as either the user toggles the checkbox or someone calls setChecked in a way that DOES - // change the checkbox value, we'll get the QAbstractButton::toggled signal. - // - // So, even though it seems a bit odd to sync the two fields before either one has had values set, it is necessary! - this->pimpl->m_controlledField->selectPhysicalQuantity(this->isChecked()); - // TBD: Probably replace the above line with something along the following lines, but also need to look at onToggled below. -/// Q_ASSERT(std::holds_alternative(*this->pimpl->m_typeInfo->fieldType)); -/// auto const physicalQuantity = std::get(*this->pimpl->m_typeInfo->fieldType); -/// this->pimpl->m_controlledField->selectPhysicalQuantity(physicalQuantity); - - this->pimpl->m_initialised = true; - return; -} - -void SmartCheckBox::onToggled(bool const state) { - Q_ASSERT(this->pimpl->m_initialised); - - // SmartField does all the heavy lifting here - this->pimpl->m_controlledField->selectPhysicalQuantity(state); - - // Strictly, if we change, say, a Fermentable to be measured by mass instead of volume (or vice versa) we should also - // somehow tell any other bit of the UI that is showing that Fermentable (eg a RecipeEditor or MainWindow) to - // redisplay the relevant field. Currently we don't do this, on the assumption that it's rare you will change how a - // Fermentable is measured after you started using it in recipes. - - return; -} diff --git a/src/widgets/SmartCheckBox.h b/src/widgets/SmartCheckBox.h deleted file mode 100644 index beec0178..00000000 --- a/src/widgets/SmartCheckBox.h +++ /dev/null @@ -1,108 +0,0 @@ -/*====================================================================================================================== - * widgets/SmartCheckBox.h is part of Brewken, and is copyright the following authors 2023-2024: - * • Matt Young - * - * Brewken is free software: you can redistribute it and/or modify it under the terms of the GNU General Public License - * as published by the Free Software Foundation, either version 3 of the License, or (at your option) any later - * version. - * - * Brewken is distributed in the hope that it will be useful, but WITHOUT ANY WARRANTY; without even the implied - * warranty of MERCHANTABILITY or FITNESS FOR A PARTICULAR PURPOSE. See the GNU General Public License for more - * details. - * - * You should have received a copy of the GNU General Public License along with this program. If not, see - * . - =====================================================================================================================*/ -#ifndef WIDGETS_SMARTCHECKBOX_H -#define WIDGETS_SMARTCHECKBOX_H -#pragma once - -#include // For PImpl - -#include - -class QLabel; -class SmartLineEdit; -struct TypeInfo; - -/** - * \class SmartCheckBox - * - * \brief Used for controlling the measurement type of another field -- eg mass vs volume - */ -class SmartCheckBox : public QCheckBox { -Q_OBJECT - -public: - SmartCheckBox(QWidget* parent = nullptr); - virtual ~SmartCheckBox(); - - /** - * \brief This needs to be called before the object is used, typically in constructor of whatever editor is using the - * widget. Similar to the equivalent functions in \c SmartField. See widgets/SmartField.h for more extensive - * comments. - * - * Note, in reality, you actually use the \c SMART_CHECK_BOX_INIT macro (see below). - * - * \param editorName - * \param checkBoxName - * \param checkBoxFqName - * \param buddyLabel - * \param controlledField - * \param typeInfo - */ - void init(char const * const editorName, - char const * const checkBoxName, - char const * const checkBoxlFqName, - QLabel & buddyLabel, - SmartLineEdit & controlledField, - TypeInfo const & typeInfo); - -public slots: - void onToggled(bool const state); - -private: - // Private implementation details - see https://herbsutter.com/gotw/_100/ - class impl; - std::unique_ptr pimpl; - - //! No copy constructor, as never want anyone, not even our friends, to make copies of a field object - SmartCheckBox(SmartCheckBox const&) = delete; - //! No assignment operator, as never want anyone, not even our friends, to make copies of a field object - SmartCheckBox& operator=(SmartCheckBox const&) = delete; - //! No move constructor - SmartCheckBox(SmartCheckBox &&) = delete; - //! No move assignment - SmartCheckBox & operator=(SmartCheckBox &&) = delete; -}; - -/** - * \brief Instead of calling: - * this->checkBox_dmsPIsMassPerVolume->init("FermentableEditor", - * "checkBox_dmsPIsMassPerVolume", - * "FermentableEditor->checkBox_dmsPIsMassPerVolume", - * *this->label_dmsPIsMassPerVolume, - * *this->lineEdit_dmsP, - * Fermentable, - * PropertyNames::Fermentable::dmsPIsMassPerVolume) - * You call: - * SMART_CHECK_BOX_INIT(FermentableEditor, - * checkBox_dmsPIsMassPerVolume, - * label_dmsPIsMassPerVolume, - * lineEdit_dmsP, - * Fermentable, - * dmsPIsMassPerVolume) - * - * NOTE: We are more concise here than in \c SMART_FIELD_INIT and related macros because none of the combo boxes - * need to access inherited properties. Eg, in \c HopEditor, all the properties for combo boxes are going - * to be \c PropertyNames::Hop::somethingOrOther, which is not always the case for other types of field. - */ -#define SMART_CHECK_BOX_INIT(editorClass, checkBoxName, labelName, controlledFieldName, modelClass, propertyName) \ - this->checkBoxName->init(#editorClass, \ - #checkBoxName, \ - #editorClass "->" #checkBoxName, \ - *this->labelName, \ - *this->controlledFieldName, \ - modelClass::typeLookup.getType(PropertyNames::modelClass::propertyName)) - -#endif diff --git a/src/widgets/SmartField.cpp b/src/widgets/SmartField.cpp index 568cd6a8..188a329f 100644 --- a/src/widgets/SmartField.cpp +++ b/src/widgets/SmartField.cpp @@ -138,17 +138,21 @@ class SmartField::impl { Q_FUNC_INFO << "enteredText:" << enteredText << ", old SystemOfMeasurement:" << previousScaleInfo.systemOfMeasurement << ", old RelativeScale: " << previousScaleInfo.relativeScale; - Measurement::UnitSystem const & oldUnitSystem = this->m_self.getUnitSystem(previousScaleInfo); + + auto physicalQuantity{this->m_self.settings().getPhysicalQuantity()}; + Measurement::UnitSystem const & unitSystem{ + Measurement::UnitSystem::getInstance(previousScaleInfo.systemOfMeasurement, physicalQuantity) + }; + + qDebug() << Q_FUNC_INFO << "¥¥¥ unitSystem" << unitSystem; Measurement::Unit const * defaultUnit{ - previousScaleInfo.relativeScale ? oldUnitSystem.scaleUnit(*previousScaleInfo.relativeScale) : oldUnitSystem.unit() + previousScaleInfo.relativeScale ? unitSystem.scaleUnit(*previousScaleInfo.relativeScale) : unitSystem.unit() }; - // It's a coding error if defaultUnit is null, because it means previousScaleInfo.relativeScale was not valid for - // oldUnitSystem. However, we can recover. if (!defaultUnit) { qWarning() << Q_FUNC_INFO << "previousScaleInfo.relativeScale invalid?" << previousScaleInfo.relativeScale; - defaultUnit = oldUnitSystem.unit(); + defaultUnit = unitSystem.unit(); if (ok) { *ok = false; } @@ -166,7 +170,7 @@ class SmartField::impl { // have old or current units then that helps with this - eg, if current units are US customary cups and user enters // gallons, then we'll go with US customary gallons over Imperial ones.) // - auto amount = oldUnitSystem.qstringToSI(enteredText, *defaultUnit); + auto amount = unitSystem.qstringToSI(enteredText, *defaultUnit); qDebug() << Q_FUNC_INFO << "Converted to" << amount; if (ok) { *ok = true; @@ -264,7 +268,7 @@ void SmartField::initFixed(char const * const editorName, return this->pimpl->m_initialised; } -[[nodiscard]] SmartAmountSettings & SmartField::settings() { +[[nodiscard]] SmartAmountSettings const & SmartField::settings() const { // Note that this can be called from within this class before we have set the this->pimpl->m_initialised flag if (this->pimpl->m_smartBuddyLabel) { return this->pimpl->m_smartBuddyLabel->settings(); diff --git a/src/widgets/SmartField.h b/src/widgets/SmartField.h index 921d597a..de78cd0d 100644 --- a/src/widgets/SmartField.h +++ b/src/widgets/SmartField.h @@ -130,12 +130,12 @@ class SmartField : public SmartBase { * need to handle blank / empty string as a valid value). * * \param buddyLabel Usually needs to be \c QLabel if \c fieldType is a \c NonPhysicalQuantity and \c SmartLabel if - * it is not. However, a \c PhysicalQuantity (or \c Mixed2PhysicalQuantities) field can have a - * \c QLabel (rather than a \c SmartLabel) where the user does \b not have a choice about units or - * scales (even though they otherwise would for this sort of \c PhysicalQuantity). This is - * typically used on conversion dialogs, eg \c RefractoDialog, where we are asking the user to give - * us inputs in specific units in order to convert them to other units measuring the same physical - * quantity. + * it is not. However, a \c PhysicalQuantity (or \c Measurement::ChoiceOfPhysicalQuantity) field + * can have a \c QLabel (rather than a \c SmartLabel) where the user does \b not have a choice + * about units or scales (even though they otherwise would for this sort of \c PhysicalQuantity). + * This is typically used on conversion dialogs, eg \c RefractoDialog, where we are asking the user + * to give us inputs in specific units in order to convert them to other units measuring the same + * physical quantity. * * \param precision For a decimal field, this determines the number of decimal places to show. If not specified, we * show 3 decimal places. TBD: IDK if one day we might need to be more sophisticated about this, ie @@ -208,7 +208,7 @@ class SmartField : public SmartBase { /** * \brief Maybe for consistency this should be \c getSettings() but that jars somewhat! */ - [[nodiscard]] SmartAmountSettings & settings(); + [[nodiscard]] SmartAmountSettings const & settings() const; QString const & getMaximalDisplayString() const; diff --git a/src/widgets/SmartLabel.cpp b/src/widgets/SmartLabel.cpp index baac4a56..04a7da2a 100644 --- a/src/widgets/SmartLabel.cpp +++ b/src/widgets/SmartLabel.cpp @@ -1,5 +1,5 @@ /*====================================================================================================================== - * widgets/SmartLabel.cpp is part of Brewken, and is copyright the following authors 2009-2023: + * widgets/SmartLabel.cpp is part of Brewken, and is copyright the following authors 2009-2024: * • Brian Rower * • Mark de Wever * • Matt Young @@ -82,7 +82,7 @@ void SmartLabel::init(char const * const editorName, return this->pimpl->m_initialised; } -[[nodiscard]] SmartAmountSettings & SmartLabel::settings() { +[[nodiscard]] SmartAmountSettings const & SmartLabel::settings() const { Q_ASSERT(this->pimpl->m_initialised); Q_ASSERT(this->pimpl->m_settings); return *this->pimpl->m_settings.get(); diff --git a/src/widgets/SmartLabel.h b/src/widgets/SmartLabel.h index 8657c89a..65dd4e26 100644 --- a/src/widgets/SmartLabel.h +++ b/src/widgets/SmartLabel.h @@ -1,5 +1,5 @@ /*====================================================================================================================== - * widgets/SmartLabel.h is part of Brewken, and is copyright the following authors 2009-2023: + * widgets/SmartLabel.h is part of Brewken, and is copyright the following authors 2009-2024: * • Mark de Wever * • Matt Young * • Mik Firestone @@ -153,7 +153,7 @@ class SmartLabel : public QLabel, public SmartBase { /** * \brief Maybe for consistency this should be \c getSettings() but that jars somewhat! */ - [[nodiscard]] SmartAmountSettings & settings(); + [[nodiscard]] SmartAmountSettings const & settings() const; /** * \brief This is called by \c SmartBase and just wraps \c changedSystemOfMeasurementOrScale diff --git a/src/widgets/UnitAndScalePopUpMenu.h b/src/widgets/UnitAndScalePopUpMenu.h index bf14af92..e5a469a5 100644 --- a/src/widgets/UnitAndScalePopUpMenu.h +++ b/src/widgets/UnitAndScalePopUpMenu.h @@ -1,5 +1,5 @@ /*====================================================================================================================== - * widgets/UnitAndScalePopUpMenu.h is part of Brewken, and is copyright the following authors 2012-2023: + * widgets/UnitAndScalePopUpMenu.h is part of Brewken, and is copyright the following authors 2012-2024: * • Mark de Wever * • Matt Young * • Mik Firestone @@ -44,7 +44,7 @@ namespace UnitAndScalePopUpMenu { * \param forcedSystemOfMeasurement the current \c SystemOfMeasurement, if any, specified for the UI field. (If none * is specified then the global default is used.) * \param forcedRelativeScale the forced scale, if any, for displaying the field. (NB: Should always be - * \c std::nullopt_t if \c physicalQuantity is \c Mixed2PhysicalQuantities.) + * \c std::nullopt if \c physicalQuantities is \c Measurement::ChoiceOfPhysicalQuantity.) * * \return New \c QMenu "owned" by \c parent, but see comment in \c widgets/SmartLabel.cpp for why we return * unique pointer so that caller really owns the object -- essentially the returned object typically has a diff --git a/translations/bt_ca.ts b/translations/bt_ca.ts index 86f4ae3c..571f6fea 100644 --- a/translations/bt_ca.ts +++ b/translations/bt_ca.ts @@ -1043,14 +1043,6 @@ %1 - - Unable to import new default data - -%1 - -Log file may contain more details. - - Filename @@ -1121,6 +1113,14 @@ If you didn't yet do this, click Abort. Could not backup database prior to required upgrade. See logs for more details. + + Unable to import some or all of new default data + +%1 + +Log file may contain more details. + + DefaultContentLoader @@ -6945,15 +6945,7 @@ El volum final al primari és de %1. Check it if the amount listed is in kg instead of L. - Marcar si la quantitat es mesura en Kg en comptes de L. - - - Amount is weight? - - - - Checked if the given amount is weight instead of volume - + Marcar si la quantitat es mesura en Kg en comptes de L. GrainGroup @@ -7051,6 +7043,14 @@ El volum final al primari és de %1. Free Amino Nitrogen (FAN) + + Whether the amount is weight or volume + + + + Amount Type + Tipus de quantitat + fermentationEditor @@ -10039,15 +10039,15 @@ El volum final al primari és de %1. Check it if the amount given is in kg instead of L. - Marqueu si és en kilos i no en litres + Marqueu si és en kilos i no en litres Amount is weight? - Quantitat en massa? + Quantitat en massa? Checked if the given amount is weight instead of volume - Indica si la quantitat esta expressada en massa o volum + Indica si la quantitat esta expressada en massa o volum Lab diff --git a/translations/bt_cs.ts b/translations/bt_cs.ts index ad1285fe..41f7afae 100644 --- a/translations/bt_cs.ts +++ b/translations/bt_cs.ts @@ -996,14 +996,6 @@ %1 - - Unable to import new default data - -%1 - -Log file may contain more details. - - Filename @@ -1074,6 +1066,14 @@ If you didn't yet do this, click Abort. Could not backup database prior to required upgrade. See logs for more details. + + Unable to import some or all of new default data + +%1 + +Log file may contain more details. + + DefaultContentLoader @@ -6818,15 +6818,7 @@ Celkový objem pro hlavní kvašení je %1. Check it if the amount listed is in kg instead of L. - Zaškrtněte, pokud se množství přísady vyjadřuje v kg místo l. - - - Amount is weight? - - - - Checked if the given amount is weight instead of volume - + Zaškrtněte, pokud se množství přísady vyjadřuje v kg místo l. GrainGroup @@ -6924,6 +6916,14 @@ Celkový objem pro hlavní kvašení je %1. Free Amino Nitrogen (FAN) + + Whether the amount is weight or volume + + + + Amount Type + Druh množství + fermentationEditor @@ -9896,15 +9896,15 @@ Celkový objem pro hlavní kvašení je %1. Check it if the amount given is in kg instead of L. - Zaškrtněte, pokud je objem v kg místo l. + Zaškrtněte, pokud je objem v kg místo l. Amount is weight? - Možství je hmotnost? + Možství je hmotnost? Checked if the given amount is weight instead of volume - Zaškrtněte, pokud je zadané množství hmotnostní, nikoli objemové + Zaškrtněte, pokud je zadané množství hmotnostní, nikoli objemové Lab diff --git a/translations/bt_de.ts b/translations/bt_de.ts index 7bb38787..8dc7784c 100644 --- a/translations/bt_de.ts +++ b/translations/bt_de.ts @@ -1031,14 +1031,6 @@ %1 - - Unable to import new default data - -%1 - -Log file may contain more details. - - Filename @@ -1109,6 +1101,14 @@ If you didn't yet do this, click Abort. Could not backup database prior to required upgrade. See logs for more details. + + Unable to import some or all of new default data + +%1 + +Log file may contain more details. + + DefaultContentLoader @@ -6850,15 +6850,15 @@ Das endgültige Volumen in der Hauptgärung beträgt %1. Check it if the amount listed is in kg instead of L. - Anhaken, wenn Menge in kg statt L angegeben wird. + Anhaken, wenn Menge in kg statt L angegeben wird. Amount is weight? - Mengenangabe ist Gewicht + Mengenangabe ist Gewicht Checked if the given amount is weight instead of volume - Angehakt, wenn die Mengenangabe in Gewicht anstatt Volumen erfolgt + Angehakt, wenn die Mengenangabe in Gewicht anstatt Volumen erfolgt GrainGroup @@ -6956,6 +6956,14 @@ Das endgültige Volumen in der Hauptgärung beträgt %1. Free Amino Nitrogen (FAN) + + Whether the amount is weight or volume + + + + Amount Type + Mengenangabe + fermentationEditor @@ -9924,15 +9932,15 @@ Das endgültige Volumen in der Hauptgärung beträgt %1. Check it if the amount given is in kg instead of L. - Anhaken, wenn Mengenangabe in kg antatt L + Anhaken, wenn Mengenangabe in kg antatt L Amount is weight? - Mengenangabe ist Gewicht + Mengenangabe ist Gewicht Checked if the given amount is weight instead of volume - Angehakt, wenn die Mengenangabe in Gewicht anstatt Volumen erfolgt + Angehakt, wenn die Mengenangabe in Gewicht anstatt Volumen erfolgt Lab diff --git a/translations/bt_el.ts b/translations/bt_el.ts index 28e18da1..30373c32 100644 --- a/translations/bt_el.ts +++ b/translations/bt_el.ts @@ -996,14 +996,6 @@ %1 - - Unable to import new default data - -%1 - -Log file may contain more details. - - Filename @@ -1074,6 +1066,14 @@ If you didn't yet do this, click Abort. Could not backup database prior to required upgrade. See logs for more details. + + Unable to import some or all of new default data + +%1 + +Log file may contain more details. + + DefaultContentLoader @@ -6832,15 +6832,11 @@ The final volume in the primary is %1. Check it if the amount listed is in kg instead of L. - Τσέκαρε το εαν το ποσό που αναγράφεται είναι σε κιλά αντί για λίτρα + Τσέκαρε το εαν το ποσό που αναγράφεται είναι σε κιλά αντί για λίτρα Amount is weight? - Το ποσό αναφέρεται σε βάρος; - - - Checked if the given amount is weight instead of volume - + Το ποσό αναφέρεται σε βάρος; GrainGroup @@ -6938,6 +6934,14 @@ The final volume in the primary is %1. Free Amino Nitrogen (FAN) + + Whether the amount is weight or volume + + + + Amount Type + Μονάδα μέτρησης + fermentationEditor @@ -9910,15 +9914,15 @@ The final volume in the primary is %1. Check it if the amount given is in kg instead of L. - Έλεγχος εάν η ποσότητα είναι σε κιλά αντί για λίτρα + Έλεγχος εάν η ποσότητα είναι σε κιλά αντί για λίτρα Amount is weight? - Το ποσό αναφέρεται σε βάρος; + Το ποσό αναφέρεται σε βάρος; Checked if the given amount is weight instead of volume - Τσέκαρε εάν το νούμερο αναφέρεται σε βάρος αντί για όγκο + Τσέκαρε εάν το νούμερο αναφέρεται σε βάρος αντί για όγκο Lab diff --git a/translations/bt_en.ts b/translations/bt_en.ts index 7f7b2808..e66a0f7a 100644 --- a/translations/bt_en.ts +++ b/translations/bt_en.ts @@ -756,14 +756,6 @@ %1 - - Unable to import new default data - -%1 - -Log file may contain more details. - - Filename @@ -834,6 +826,14 @@ If you didn't yet do this, click Abort. Could not backup database prior to required upgrade. See logs for more details. + + Unable to import some or all of new default data + +%1 + +Log file may contain more details. + + Equipment @@ -5257,18 +5257,6 @@ The final volume in the primary is %1. Fermantable Type - - Check it if the amount listed is in kg instead of L. - - - - Amount is weight? - - - - Checked if the given amount is weight instead of volume - - GrainGroup @@ -5365,6 +5353,14 @@ The final volume in the primary is %1. Free Amino Nitrogen (FAN) + + Whether the amount is weight or volume + + + + Amount Type + + fermentationEditor @@ -7755,18 +7751,6 @@ The final volume in the primary is %1. Form - - Check it if the amount given is in kg instead of L. - - - - Amount is weight? - - - - Checked if the given amount is weight instead of volume - - Lab diff --git a/translations/bt_es.ts b/translations/bt_es.ts index 67de4915..402f8c9a 100644 --- a/translations/bt_es.ts +++ b/translations/bt_es.ts @@ -1039,14 +1039,6 @@ %1 - - Unable to import new default data - -%1 - -Log file may contain more details. - - Filename @@ -1117,6 +1109,14 @@ If you didn't yet do this, click Abort. Could not backup database prior to required upgrade. See logs for more details. + + Unable to import some or all of new default data + +%1 + +Log file may contain more details. + + DefaultContentLoader @@ -6849,15 +6849,11 @@ El volumen final en el primario es %1. Check it if the amount listed is in kg instead of L. - Marcar si la cantidad se mide por masa en vez de volumen + Marcar si la cantidad se mide por masa en vez de volumen Amount is weight? - ¿Cantidad es masa? - - - Checked if the given amount is weight instead of volume - + ¿Cantidad es masa? GrainGroup @@ -6955,6 +6951,14 @@ El volumen final en el primario es %1. Free Amino Nitrogen (FAN) + + Whether the amount is weight or volume + + + + Amount Type + Tipo de Cantidad + fermentationEditor @@ -9927,15 +9931,15 @@ El volumen final en el primario es %1. Check it if the amount given is in kg instead of L. - Si la cantidad es masa. + Si la cantidad es masa. Amount is weight? - ¿Cantidad es masa? + ¿Cantidad es masa? Checked if the given amount is weight instead of volume - Si la cantidad es masa + Si la cantidad es masa Lab diff --git a/translations/bt_et.ts b/translations/bt_et.ts index 9883aadd..5a74556a 100644 --- a/translations/bt_et.ts +++ b/translations/bt_et.ts @@ -807,14 +807,6 @@ %1 - - Unable to import new default data - -%1 - -Log file may contain more details. - - Filename @@ -885,6 +877,14 @@ If you didn't yet do this, click Abort. Could not backup database prior to required upgrade. See logs for more details. + + Unable to import some or all of new default data + +%1 + +Log file may contain more details. + + Equipment @@ -5331,18 +5331,6 @@ The final volume in the primary is %1. Fermantable Type - - Check it if the amount listed is in kg instead of L. - - - - Amount is weight? - - - - Checked if the given amount is weight instead of volume - - GrainGroup @@ -5439,6 +5427,14 @@ The final volume in the primary is %1. Free Amino Nitrogen (FAN) + + Whether the amount is weight or volume + + + + Amount Type + + fermentationEditor @@ -7845,18 +7841,6 @@ The final volume in the primary is %1. Form - - Check it if the amount given is in kg instead of L. - - - - Amount is weight? - - - - Checked if the given amount is weight instead of volume - - Lab diff --git a/translations/bt_eu.ts b/translations/bt_eu.ts index 73bd86c0..f2554a8f 100644 --- a/translations/bt_eu.ts +++ b/translations/bt_eu.ts @@ -815,14 +815,6 @@ %1 - - Unable to import new default data - -%1 - -Log file may contain more details. - - Filename @@ -893,6 +885,14 @@ If you didn't yet do this, click Abort. Could not backup database prior to required upgrade. See logs for more details. + + Unable to import some or all of new default data + +%1 + +Log file may contain more details. + + Equipment @@ -5343,18 +5343,6 @@ The final volume in the primary is %1. Fermantable Type - - Check it if the amount listed is in kg instead of L. - - - - Amount is weight? - - - - Checked if the given amount is weight instead of volume - - GrainGroup @@ -5451,6 +5439,14 @@ The final volume in the primary is %1. Free Amino Nitrogen (FAN) + + Whether the amount is weight or volume + + + + Amount Type + + fermentationEditor @@ -7857,18 +7853,6 @@ The final volume in the primary is %1. Form - - Check it if the amount given is in kg instead of L. - - - - Amount is weight? - - - - Checked if the given amount is weight instead of volume - - Lab diff --git a/translations/bt_fr.ts b/translations/bt_fr.ts index 76eb40f7..0b880b25 100644 --- a/translations/bt_fr.ts +++ b/translations/bt_fr.ts @@ -1043,14 +1043,6 @@ %1 - - Unable to import new default data - -%1 - -Log file may contain more details. - - Filename @@ -1121,6 +1113,14 @@ If you didn't yet do this, click Abort. Could not backup database prior to required upgrade. See logs for more details. + + Unable to import some or all of new default data + +%1 + +Log file may contain more details. + + DefaultContentLoader @@ -6959,15 +6959,15 @@ Le volume final dans la cuve de fermentation est de %1. Check it if the amount listed is in kg instead of L. - Vérifier que la quantité est exprimée en kg et non en L. + Vérifier que la quantité est exprimée en kg et non en L. Amount is weight? - Exprimée en poids + Exprimée en poids Checked if the given amount is weight instead of volume - À cocher si la quantité est exprimée en poids et non en volume + À cocher si la quantité est exprimée en poids et non en volume GrainGroup @@ -7065,6 +7065,14 @@ Le volume final dans la cuve de fermentation est de %1. Free Amino Nitrogen (FAN) + + Whether the amount is weight or volume + + + + Amount Type + Type de quantité + fermentationEditor @@ -10061,15 +10069,15 @@ Le volume final dans la cuve de fermentation est de %1. Check it if the amount given is in kg instead of L. - À cocher si la quantité est exprimée en kg et non en L. + À cocher si la quantité est exprimée en kg et non en L. Amount is weight? - Exprimée en poids + Exprimée en poids Checked if the given amount is weight instead of volume - À cocher si la quantité est exprimée en poids et non en volume + À cocher si la quantité est exprimée en poids et non en volume Lab diff --git a/translations/bt_gl.ts b/translations/bt_gl.ts index a9caafe8..bad4e083 100644 --- a/translations/bt_gl.ts +++ b/translations/bt_gl.ts @@ -945,14 +945,6 @@ %1 - - Unable to import new default data - -%1 - -Log file may contain more details. - - Filename @@ -1023,6 +1015,14 @@ If you didn't yet do this, click Abort. Could not backup database prior to required upgrade. See logs for more details. + + Unable to import some or all of new default data + +%1 + +Log file may contain more details. + + Equipment @@ -5541,18 +5541,6 @@ The final volume in the primary is %1. Fermantable Type - - Check it if the amount listed is in kg instead of L. - - - - Amount is weight? - - - - Checked if the given amount is weight instead of volume - - GrainGroup @@ -5649,6 +5637,14 @@ The final volume in the primary is %1. Free Amino Nitrogen (FAN) + + Whether the amount is weight or volume + + + + Amount Type + + fermentationEditor @@ -8095,18 +8091,6 @@ The final volume in the primary is %1. Form Formulario - - Check it if the amount given is in kg instead of L. - - - - Amount is weight? - - - - Checked if the given amount is weight instead of volume - - Lab diff --git a/translations/bt_hu.ts b/translations/bt_hu.ts index ac851a65..49932cbf 100644 --- a/translations/bt_hu.ts +++ b/translations/bt_hu.ts @@ -1035,14 +1035,6 @@ %1 - - Unable to import new default data - -%1 - -Log file may contain more details. - - Filename @@ -1113,6 +1105,14 @@ If you didn't yet do this, click Abort. Could not backup database prior to required upgrade. See logs for more details. + + Unable to import some or all of new default data + +%1 + +Log file may contain more details. + + DefaultContentLoader @@ -6871,18 +6871,6 @@ Végleges mennyiség az elsődleges erjesztőben: %1 Fermantable Type - - Check it if the amount listed is in kg instead of L. - - - - Amount is weight? - - - - Checked if the given amount is weight instead of volume - - GrainGroup @@ -6979,6 +6967,14 @@ Végleges mennyiség az elsődleges erjesztőben: %1 Free Amino Nitrogen (FAN) + + Whether the amount is weight or volume + + + + Amount Type + Mennyiségi egység + fermentationEditor @@ -9789,18 +9785,6 @@ Végleges mennyiség az elsődleges erjesztőben: %1 Amount Mennyiség - - Check it if the amount given is in kg instead of L. - - - - Amount is weight? - - - - Checked if the given amount is weight instead of volume - - Lab Labor diff --git a/translations/bt_it.ts b/translations/bt_it.ts index e45404ec..05298b66 100644 --- a/translations/bt_it.ts +++ b/translations/bt_it.ts @@ -1051,14 +1051,6 @@ %1 - - Unable to import new default data - -%1 - -Log file may contain more details. - - Filename @@ -1129,6 +1121,14 @@ If you didn't yet do this, click Abort. Could not backup database prior to required upgrade. See logs for more details. + + Unable to import some or all of new default data + +%1 + +Log file may contain more details. + + DefaultContentLoader @@ -6898,15 +6898,11 @@ Il Volume finale del primo è %1. Check it if the amount listed is in kg instead of L. - Controllare se l'importo indicato è in kg invece di L. - - - Amount is weight? - + Controllare se l'importo indicato è in kg invece di L. Checked if the given amount is weight instead of volume - Controlla se la data quantità è peso invece di volume + Controlla se la data quantità è peso invece di volume GrainGroup @@ -7004,6 +7000,14 @@ Il Volume finale del primo è %1. Free Amino Nitrogen (FAN) + + Whether the amount is weight or volume + + + + Amount Type + Tipo di Quantità + fermentationEditor @@ -10002,15 +10006,15 @@ Il Volume finale del primo è %1. Check it if the amount given is in kg instead of L. - Controllare se l'importo indicato è in kg invece di L. + Controllare se l'importo indicato è in kg invece di L. Amount is weight? - Importo è il peso? + Importo è il peso? Checked if the given amount is weight instead of volume - Controlla se la data quantità è peso invece di volume + Controlla se la data quantità è peso invece di volume Lab diff --git a/translations/bt_lv.ts b/translations/bt_lv.ts index 3f863e63..5977c6e2 100644 --- a/translations/bt_lv.ts +++ b/translations/bt_lv.ts @@ -866,14 +866,6 @@ %1 - - Unable to import new default data - -%1 - -Log file may contain more details. - - Filename @@ -944,6 +936,14 @@ If you didn't yet do this, click Abort. Could not backup database prior to required upgrade. See logs for more details. + + Unable to import some or all of new default data + +%1 + +Log file may contain more details. + + Equipment @@ -5462,18 +5462,6 @@ The final volume in the primary is %1. Fermantable Type - - Check it if the amount listed is in kg instead of L. - - - - Amount is weight? - - - - Checked if the given amount is weight instead of volume - - GrainGroup @@ -5570,6 +5558,14 @@ The final volume in the primary is %1. Free Amino Nitrogen (FAN) + + Whether the amount is weight or volume + + + + Amount Type + + fermentationEditor @@ -8016,18 +8012,6 @@ The final volume in the primary is %1. Form - - Check it if the amount given is in kg instead of L. - - - - Amount is weight? - - - - Checked if the given amount is weight instead of volume - - Lab diff --git a/translations/bt_nb.ts b/translations/bt_nb.ts index a895c2f8..01a78366 100644 --- a/translations/bt_nb.ts +++ b/translations/bt_nb.ts @@ -992,14 +992,6 @@ %1 - - Unable to import new default data - -%1 - -Log file may contain more details. - - Filename @@ -1070,6 +1062,14 @@ If you didn't yet do this, click Abort. Could not backup database prior to required upgrade. See logs for more details. + + Unable to import some or all of new default data + +%1 + +Log file may contain more details. + + DefaultContentLoader @@ -6827,15 +6827,11 @@ Sluttvolumet i primærgjæringskaret er %1. Check it if the amount listed is in kg instead of L. - Sjekk etter om mengde listet opp er i kg i stedet for L. + Sjekk etter om mengde listet opp er i kg i stedet for L. Amount is weight? - Mengde er i vekt? - - - Checked if the given amount is weight instead of volume - + Mengde er i vekt? GrainGroup @@ -6933,6 +6929,14 @@ Sluttvolumet i primærgjæringskaret er %1. Free Amino Nitrogen (FAN) + + Whether the amount is weight or volume + + + + Amount Type + Enhetstype + fermentationEditor @@ -9908,15 +9912,15 @@ Sluttvolumet i primærgjæringskaret er %1. Check it if the amount given is in kg instead of L. - Sjekk etter om mengden er gitt i kg instedet for L. + Sjekk etter om mengden er gitt i kg instedet for L. Amount is weight? - Mengde er i vekt? + Mengde er i vekt? Checked if the given amount is weight instead of volume - Sjekk etter om mengden er gitt i vekt instedet for volum. + Sjekk etter om mengden er gitt i vekt instedet for volum. Lab diff --git a/translations/bt_nl.ts b/translations/bt_nl.ts index 264c7c22..5d55deb4 100644 --- a/translations/bt_nl.ts +++ b/translations/bt_nl.ts @@ -1055,14 +1055,6 @@ %1 - - Unable to import new default data - -%1 - -Log file may contain more details. - - Filename @@ -1133,6 +1125,14 @@ If you didn't yet do this, click Abort. Could not backup database prior to required upgrade. See logs for more details. + + Unable to import some or all of new default data + +%1 + +Log file may contain more details. + + DefaultContentLoader @@ -6911,15 +6911,11 @@ Het uiteindelijke volume in de hoofdvergisting is %1. Check it if the amount listed is in kg instead of L. - Controleer of de hoeveelheid vermeld staat in kg i.p.v. L. + Controleer of de hoeveelheid vermeld staat in kg i.p.v. L. Amount is weight? - Hoeveelheid is gewicht? - - - Checked if the given amount is weight instead of volume - + Hoeveelheid is gewicht? GrainGroup @@ -7017,6 +7013,14 @@ Het uiteindelijke volume in de hoofdvergisting is %1. Free Amino Nitrogen (FAN) + + Whether the amount is weight or volume + + + + Amount Type + Hoeveelheid Type + fermentationEditor @@ -9869,15 +9873,15 @@ Het uiteindelijke volume in de hoofdvergisting is %1. Check it if the amount given is in kg instead of L. - Controleer of de opgegeven hoeveelheid in kg is i.p.v.in L. + Controleer of de opgegeven hoeveelheid in kg is i.p.v.in L. Amount is weight? - Hoeveelheid is gewicht? + Hoeveelheid is gewicht? Checked if the given amount is weight instead of volume - Controleer of de opgegeven hoeveelheid een gewicht is i.p.v. een volume + Controleer of de opgegeven hoeveelheid een gewicht is i.p.v. een volume Lab diff --git a/translations/bt_pl.ts b/translations/bt_pl.ts index c3a69f73..91176742 100644 --- a/translations/bt_pl.ts +++ b/translations/bt_pl.ts @@ -996,14 +996,6 @@ %1 - - Unable to import new default data - -%1 - -Log file may contain more details. - - Filename @@ -1074,6 +1066,14 @@ If you didn't yet do this, click Abort. Could not backup database prior to required upgrade. See logs for more details. + + Unable to import some or all of new default data + +%1 + +Log file may contain more details. + + DefaultContentLoader @@ -6732,15 +6732,15 @@ Końcowa pojemność w fermentorze wyniesie %1. Check it if the amount listed is in kg instead of L. - Zaznacz jeśli ilość podana jest w kg a nie w L. + Zaznacz jeśli ilość podana jest w kg a nie w L. Amount is weight? - Czy ilość jest wagą? + Czy ilość jest wagą? Checked if the given amount is weight instead of volume - Zaznacz jeśli podana ilość jest wagą a nie objętością + Zaznacz jeśli podana ilość jest wagą a nie objętością GrainGroup @@ -6838,6 +6838,14 @@ Końcowa pojemność w fermentorze wyniesie %1. Free Amino Nitrogen (FAN) + + Whether the amount is weight or volume + + + + Amount Type + Rodzaj kwoty + fermentationEditor @@ -9814,15 +9822,15 @@ Końcowa pojemność w fermentorze wyniesie %1. Check it if the amount given is in kg instead of L. - Zaznacz jeśli ilość podana jest w kg a nie w L. + Zaznacz jeśli ilość podana jest w kg a nie w L. Amount is weight? - Czy ilość jest wagą? + Czy ilość jest wagą? Checked if the given amount is weight instead of volume - Zaznacz jeśli podana ilość jest wagą a nie objętością + Zaznacz jeśli podana ilość jest wagą a nie objętością Lab diff --git a/translations/bt_pt.ts b/translations/bt_pt.ts index 10007033..9a7a5be6 100644 --- a/translations/bt_pt.ts +++ b/translations/bt_pt.ts @@ -1023,14 +1023,6 @@ %1 - - Unable to import new default data - -%1 - -Log file may contain more details. - - Filename @@ -1101,6 +1093,14 @@ If you didn't yet do this, click Abort. Could not backup database prior to required upgrade. See logs for more details. + + Unable to import some or all of new default data + +%1 + +Log file may contain more details. + + DefaultContentLoader @@ -6849,15 +6849,11 @@ O volume final do fermentador primário é %1. Check it if the amount listed is in kg instead of L. - Checar se a quantidade está em Kg em vez de L. - - - Amount is weight? - + Checar se a quantidade está em Kg em vez de L. Checked if the given amount is weight instead of volume - Verifique se a quantidade informada é um peso ao invés de um volume + Verifique se a quantidade informada é um peso ao invés de um volume GrainGroup @@ -6955,6 +6951,14 @@ O volume final do fermentador primário é %1. Free Amino Nitrogen (FAN) + + Whether the amount is weight or volume + + + + Amount Type + Tipo Quantidade + fermentationEditor @@ -9943,15 +9947,15 @@ O volume final do fermentador primário é %1. Check it if the amount given is in kg instead of L. - Verifique se a quantidade informada é em quilograma ao inves de litros. + Verifique se a quantidade informada é em quilograma ao inves de litros. Amount is weight? - Quantidade é peso? + Quantidade é peso? Checked if the given amount is weight instead of volume - Verifique se a quantidade informada é um peso ao invés de um volume + Verifique se a quantidade informada é um peso ao invés de um volume Lab diff --git a/translations/bt_ru.ts b/translations/bt_ru.ts index 20310c15..d678f760 100644 --- a/translations/bt_ru.ts +++ b/translations/bt_ru.ts @@ -1039,14 +1039,6 @@ %1 - - Unable to import new default data - -%1 - -Log file may contain more details. - - Filename @@ -1117,6 +1109,14 @@ If you didn't yet do this, click Abort. Could not backup database prior to required upgrade. See logs for more details. + + Unable to import some or all of new default data + +%1 + +Log file may contain more details. + + DefaultContentLoader @@ -6897,15 +6897,11 @@ The final volume in the primary is %1. Check it if the amount listed is in kg instead of L. - Включите, если количество задано в кг, а не в литрах. + Включите, если количество задано в кг, а не в литрах. Amount is weight? - Количество - вес? - - - Checked if the given amount is weight instead of volume - + Количество - вес? GrainGroup @@ -7003,6 +6999,14 @@ The final volume in the primary is %1. Free Amino Nitrogen (FAN) + + Whether the amount is weight or volume + + + + Amount Type + + fermentationEditor @@ -9967,15 +9971,15 @@ The final volume in the primary is %1. Check it if the amount given is in kg instead of L. - Отметьте, если количество указано в кг вместо л. + Отметьте, если количество указано в кг вместо л. Amount is weight? - Количество - вес? + Количество - вес? Checked if the given amount is weight instead of volume - Отмечено, если указанное количество - вес, а не объем + Отмечено, если указанное количество - вес, а не объем Lab diff --git a/translations/bt_sr.ts b/translations/bt_sr.ts index 270bff8c..5137b9c5 100644 --- a/translations/bt_sr.ts +++ b/translations/bt_sr.ts @@ -992,14 +992,6 @@ %1 - - Unable to import new default data - -%1 - -Log file may contain more details. - - Filename @@ -1070,6 +1062,14 @@ If you didn't yet do this, click Abort. Could not backup database prior to required upgrade. See logs for more details. + + Unable to import some or all of new default data + +%1 + +Log file may contain more details. + + DefaultContentLoader @@ -6372,18 +6372,6 @@ The final volume in the primary is %1. Fermantable Type - - Check it if the amount listed is in kg instead of L. - - - - Amount is weight? - - - - Checked if the given amount is weight instead of volume - - GrainGroup @@ -6480,6 +6468,14 @@ The final volume in the primary is %1. Free Amino Nitrogen (FAN) + + Whether the amount is weight or volume + + + + Amount Type + Тип количине + fermentationEditor @@ -9094,18 +9090,6 @@ The final volume in the primary is %1. Amount Количина - - Check it if the amount given is in kg instead of L. - - - - Amount is weight? - - - - Checked if the given amount is weight instead of volume - - Lab diff --git a/translations/bt_sv.ts b/translations/bt_sv.ts index 6d00173f..f146f188 100644 --- a/translations/bt_sv.ts +++ b/translations/bt_sv.ts @@ -1051,14 +1051,6 @@ %1 - - Unable to import new default data - -%1 - -Log file may contain more details. - - Filename @@ -1129,6 +1121,14 @@ If you didn't yet do this, click Abort. Could not backup database prior to required upgrade. See logs for more details. + + Unable to import some or all of new default data + +%1 + +Log file may contain more details. + + DefaultContentLoader @@ -6891,15 +6891,15 @@ Primärens slutgiltiga volym är %1. Check it if the amount listed is in kg instead of L. - Kontrollera om mängden är listad i kg istället för L. + Kontrollera om mängden är listad i kg istället för L. Amount is weight? - Mängden är i vikt? + Mängden är i vikt? Checked if the given amount is weight instead of volume - Markera denna om värdet indikerar vikt istället för volym + Markera denna om värdet indikerar vikt istället för volym GrainGroup @@ -6997,6 +6997,14 @@ Primärens slutgiltiga volym är %1. Free Amino Nitrogen (FAN) + + Whether the amount is weight or volume + + + + Amount Type + Mängdbeteckning + fermentationEditor @@ -9885,15 +9893,15 @@ Primärens slutgiltiga volym är %1. Check it if the amount given is in kg instead of L. - Markera denna om mängden anges i kilo istället för liter. + Markera denna om mängden anges i kilo istället för liter. Amount is weight? - Mängden är i vikt? + Mängden är i vikt? Checked if the given amount is weight instead of volume - Markera denna om värdet indikerar vikt istället för volym + Markera denna om värdet indikerar vikt istället för volym Lab diff --git a/translations/bt_tr.ts b/translations/bt_tr.ts index 6dfcc466..4e06daf4 100644 --- a/translations/bt_tr.ts +++ b/translations/bt_tr.ts @@ -811,14 +811,6 @@ %1 - - Unable to import new default data - -%1 - -Log file may contain more details. - - Filename @@ -889,6 +881,14 @@ If you didn't yet do this, click Abort. Could not backup database prior to required upgrade. See logs for more details. + + Unable to import some or all of new default data + +%1 + +Log file may contain more details. + + Equipment @@ -5332,18 +5332,6 @@ The final volume in the primary is %1. Fermantable Type - - Check it if the amount listed is in kg instead of L. - - - - Amount is weight? - - - - Checked if the given amount is weight instead of volume - - GrainGroup @@ -5440,6 +5428,14 @@ The final volume in the primary is %1. Free Amino Nitrogen (FAN) + + Whether the amount is weight or volume + + + + Amount Type + + fermentationEditor @@ -7846,18 +7842,6 @@ The final volume in the primary is %1. Form - - Check it if the amount given is in kg instead of L. - - - - Amount is weight? - - - - Checked if the given amount is weight instead of volume - - Lab diff --git a/translations/bt_zh.ts b/translations/bt_zh.ts index 82aeeda3..a9b55469 100644 --- a/translations/bt_zh.ts +++ b/translations/bt_zh.ts @@ -980,14 +980,6 @@ %1 - - Unable to import new default data - -%1 - -Log file may contain more details. - - Filename @@ -1058,6 +1050,14 @@ If you didn't yet do this, click Abort. Could not backup database prior to required upgrade. See logs for more details. + + Unable to import some or all of new default data + +%1 + +Log file may contain more details. + + DefaultContentLoader @@ -6701,15 +6701,15 @@ The final volume in the primary is %1. Check it if the amount listed is in kg instead of L. - 检查如果上市量（公斤）代替L。 + 检查如果上市量（公斤）代替L。 Amount is weight? - 金额重量？Amount is weight? + 金额重量？Amount is weight? Checked if the given amount is weight instead of volume - 检查，如果给定的量是重量，而不是数量 + 检查，如果给定的量是重量，而不是数量 GrainGroup @@ -6807,6 +6807,14 @@ The final volume in the primary is %1. Free Amino Nitrogen (FAN) + + Whether the amount is weight or volume + + + + Amount Type + 金额类型MiscTableModel | + fermentationEditor @@ -9763,15 +9771,15 @@ The final volume in the primary is %1. Check it if the amount given is in kg instead of L. - 如果给定的数量是公斤代替L.检查Check it if the amount given is in kg instead of L. + 如果给定的数量是公斤代替L.检查Check it if the amount given is in kg instead of L. Amount is weight? - 金额重量？Amount is weight? + 金额重量？Amount is weight? Checked if the given amount is weight instead of volume - 检查，如果给定的量是重量，而不是数量 + 检查，如果给定的量是重量，而不是数量 Lab diff --git a/ui/fermentableEditor.ui b/ui/fermentableEditor.ui index e5544206..7cebe3a7 100644 --- a/ui/fermentableEditor.ui +++ b/ui/fermentableEditor.ui @@ -287,8 +287,9 @@ + - + 0 @@ -296,18 +297,18 @@ - Check it if the amount listed is in kg instead of L. + Whether the amount is weight or volume - Amount is weight? + Amount Type - checkBox_amountIsWeight + comboBox_amountType - + 0 @@ -315,10 +316,7 @@ - Checked if the given amount is weight instead of volume - - - + Whether the amount is weight or volume @@ -969,11 +967,6 @@ QComboBox
widgets/BtComboBox.h
- - SmartCheckBox - QCheckBox -
widgets/SmartCheckBox.h
- SmartLabel QLabel @@ -999,8 +992,9 @@ lineEdit_name comboBox_type lineEdit_color - lineEdit_yield + lineEdit_fineGrindYield_pct lineEdit_inventory + comboBox_amountType checkBox_addAfterBoil checkBox_recommendMash checkBox_isMashed diff --git a/ui/hopEditor.ui b/ui/hopEditor.ui index c0682f5d..0477b4ef 100644 --- a/ui/hopEditor.ui +++ b/ui/hopEditor.ui @@ -273,7 +273,6 @@ - @@ -888,11 +887,6 @@ QComboBox
widgets/BtComboBox.h
 - - SmartCheckBox - QCheckBox -
widgets/SmartCheckBox.h
- SmartLabel QLabel diff --git a/ui/yeastEditor.ui b/ui/yeastEditor.ui index c9871067..591c0e37 100644 --- a/ui/yeastEditor.ui +++ b/ui/yeastEditor.ui @@ -79,38 +79,6 @@ - - - - - 0 - 0 - - - - Check it if the amount given is in kg instead of L. - - - Amount is weight? - - - - - - - - 0 - 0 - - - - Checked if the given amount is weight instead of volume - - - - - -