Japanese Sake-Yeast Beer

Mixed/Hybrid - Japan

Style Description

  • Alcohol by Volume: 4.2 - 7%
  • IBU: 12 - 35
  • Color:   4 -   20 SRM
  • Original Gravity: 1.040 - 1.060
  • Final Gravity: 1.008 - 1.018

A beer brewed with Sake yeast or Sake (koji) enzymes. Color depends on malts used. The unique flavor and aroma of the by products of sake yeast and/or koji enzymes should be distinctive and harmonize with the other malt and hop characters. Sake character may best be described as having mild fruitiness and a gentle and mild yeast extract-Vitamin B character. Hop bitterness, flavor and aroma should be low to medium and should harmonize with sake -like characters. High carbonation should be evident and a higher amount of alcohol may be evident. Body and mouth feel will vary depending on base style and original gravity. A slight chill haze is permissible. A very low amount of diacetyl may be perceived.

The styles listed are based on the Brewers Association 2011 Style Guidelines published by Brewers Association with changes.