Beer Forum

5% alcohol, Medium to Deep Amber, pale malt with some caramunich and crystal, 45 IBU, prominent fruity ester flavor (this came after bottle conditioning, I'm assuming because we added 5 times the yeast needed to bottle condition).

It is different but really, really good. Super easy to drink, the bitter and fruity ester combination is different but works, and it is dry as a bone.

I'm trying to replicate this again this weekend. Does this fall into any style? After fermentation, are there any styles which add a little sugar and a lot of yeast to produce this specific flavor? I know it was a mistake, but a good one. I want to know if I'm following a style or not.

Not enough info.... we need to exact recipe.

American Amber ale if you used citrusy hops. Dusseldorf alt if the fruitiness isn't too prominent and you used noble hops.

I used centennial and cascade, the citrus isnt prominent at all.

brewinhard wrote:American Amber ale if you used citrusy hops. Dusseldorf alt if the fruitiness isn't too prominent and you used noble hops.

The fruitiness is def there but overshadowed by the bitter a bit.

Woa, hold the phone. You brewed this without first getting style approval?

Klickitat Jim wrote:Woa, hold the phone. You brewed this without first getting style approval?

Heh, heh..Looks like the Nazi's are back!

brewinhard wrote:

Klickitat Jim wrote:Woa, hold the phone. You brewed this without first getting style approval?

Heh, heh..Looks like the Nazi's are back!

Yeah if it tastes good style doesn't matter, but it sounds like BJCP Category 10 B, American Amber Ale.