Ginjo Beer or Sake-Yeast Beer
This is the description of how the Ginjo Beer or Sake-Yeast Beer style of beer should taste, feel and look. However, there may be perfectly fine beers in this style that fall outside of these ranges and descriptions. This information is just to show the most commonly accepted ranges for the Ginjo Beer or Sake-Yeast Beer beer style.
High carbonation should be present.
- Color: Pale to dark brown
- Body: Varies depending on original gravity. Mouthfeel also varies.
- Malt Flavors & Aromas: Very low to medium
- Hop Flavors & Aromas: Low to medium and in harmony with sake-like character
- IBUs/Bitterness: Low to medium and in harmony with sake-like character
- Fermentation Characteristics: These beers are brewed with sake yeast or sake (koji) enzymes. The unique byproducts of sake yeast and/or koji enzymes should be distinctive and in harmony with other elements. Sake character may best be described as having mild fruitiness and mild earthiness, with mushroom and/or an umami protein-like character. A high amount of alcohol may be evident.
Brewing Properties of Ginjo Beer or Sake-Yeast Beer
These are the functional brewing properties of Ginjo Beer or Sake-Yeast Beer beers, as descided by the Brewers Association. These guidelines reflect, as accurately as possible, the historical significance, authenticity or a common profile in the current commercial beer market.
The alcohol by volume is shows the amount of alcohol this style of beer should have.
|4.3 - 10.2%|
The International Bittering Units (IBU) scale is used to approximately quantify the actual (not perceived) bitterness of beer.
|12 - 35 IBUs||SRM
SRM is a scale for measuring the color intensity of a beer. Low SRM grains impart a pale straw color while higher values mean it will add a darker color to the wort. Learn more »
–4 - 20 SRM
(8 - 39 EBC)
Original Gravity (OG) is a measure of the sugar content in the wort before alcoholic fermentation has started to produce the beer.
|1.040 - 1.090|
The Final Gravity (FG) is how much sugar is left over in the beer when fermentation is complete.
|1.008 - 1.020|
If you see an error in our data, please let us know!
Based on Brewers Association 2020 Beer Style Guidelines with changes. Used with permission of Brewers Association.