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| − | Right now this page just contains materials here for my convenience as I go through the various style pages. --[[User:Chapka|Chapka]] 10:07, 31 October 2007 (CDT)
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| − | ==Styles to be Converted==
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| − | This is a list of all 2007 GABF styles; I'll remove them as they are included in one of the wiki's style pages. --[[User:Chapka|Chapka]] 11:01, 23 September 2007 (CDT)
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| − | <nowiki>
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| − | A. Subcategory: Belgian-Style Dubbel
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| − | B. Subcategory: Belgian-Style Tripel
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| − | </nowiki>
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| − | ==Style Definitions==
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| − | ===For copying and pasting into new style pages===
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| − | {{GABFStyle
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| − | |number=61A
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| − | |name=Belgian Style Dubbel
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| − | |description=This medium- to full-bodied, dark amber to brown-colored ale has a malty sweetness and nutty, chocolate-like, and mild roast malt aroma. Flavor and aroma may also have a raisin-like cocoa character. A faint hop aroma is acceptable. Dubbels are also characterized by low bitterness and no hop flavor. Very small quantities of diacetyl are acceptable. Yeast-generated fruity esters (especially banana) are appropriate at low levels. Head retention is dense and mousse like. Chill haze is acceptable at low serving temperatures. Often bottle conditioned a slight yeast haze may be evident.
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| − | |og=1.050-1.070 (12.5-17 ºPlato)
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| − | |fg=1.012-1.016 (3-4 ºPlato)
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| − | |alcohol=5.2-6.0% (6.5-7.5%)
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| − | |bitterness=18-25
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| − | |color=14-18 (28-36 EBC)
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| − | }}
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| − | {{GABFStyle
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| − | |number=61B
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| − | |name=Belgian Style Tripel
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| − | |description=Tripels are often characterized by a complex, sometimes mild spicy character, but no clove-like phenolic flavor. Yeast-generated fruity banana esters are also common, but not necessary. These pale/light-colored ales may finish sweet, though any sweet finish should be light. The beer is characteristically medium bodied with a equalizing hop/malt balance. Traditional Belgian Tripels are often well attenuated and bottle conditioned beers aged for a long period may be very well attenuated. Brewing sugar may be used to lighten the perception of body. Its sweetness will come from very pale malts. There should not be character from any roasted or dark malts. Very low hop flavor is okay. Alcohol strength and flavor should be perceived as evident. Head retention is dense and mousse like. Chill haze is acceptable at low serving temperatures. Traditional Tripels are bottle conditioned and may exhibit slight yeast haze.
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| − | |og=1.070-1.092 (17-22 ºPlato)
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| − | |fg=1.012-1.018 (3-4.5 ºPlato)
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| − | |alcohol=5.6-8.0% (7.0-10.0%)
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| − | |bitterness=23-33
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| − | |color=5-8 (10-16 EBC)
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| − | }}
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