This beer can be made using phenol producing ale yeast. It should be brewed with at least 30 percent rye malt, and hop rates will be low. A banana-like fruity-estery aroma and flavor are typical but at low levels; phenolic, clove-like characteristics should also be perceived. Paler versions of this style are straw to dark amber, and the body should be light to medium in character. Diacetyl should not be perceived. Darker versions of this style will be dark amber to dark brown, and the body should be light to medium in character. Roasted malts are optionally evident in aroma and flavor with a low level of roast malt astringency acceptable when appropriately balanced with malt sweetness. Roast malts may be evident as a cocoa/chocolate or light caramel character. Aromatic toffee-like, caramel, or biscuit-like characters may be part of the overall flavor/aroma profile. As in the paler versions, diacetyl should not be perceived. Entries intended to be served without yeast should exhibit no yeast characters in mouthfeel, flavor, or aroma. Entries intended to be served with yeast should portray a full yeasty mouthfeel and appear hazy to very cloudy; yeast flavor and aroma should be low to medium but not overpowering the balance and character of rye and 5 barley malt and hops.

  • SRM Color Scale
    4 - 25
  • International Bitterness Units (IBUs)
    10 - 15
  • Alcohol by Volume (ABV)
    3.9% - 4.4%
  • Hop Aroma/Flavor
    Not present
  • Malt Aroma/Flavor
    In darker versions, malt aromas and flavors can optionally include low roasted malt characters expressed as cocoa/chocolate or caramel, and/or aromatic toffee, caramel, or biscuit attributes. Malt sweetness can vary from low to medium. Low level of roast malt astringency is acceptable when balanced with low to medium malt sweetness
Food Pairings
  • Cheese
    Goats Cheese
  • Entrée
    Light Salad, Ricotta Pasta
  • Dessert
    Banana Cake
  • Clarity
  • Color
    Pale to very dark
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