Beer Maverick

Ginjo Beer or Sake-Yeast Beer

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Category: Hybrid

Style Description

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.

  • 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
  • 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

The functional properties of brewing Ginjo Beer or Sake-Yeast Beer beers as descided by the Brewers Association. These guidelines reflect, as accurately as possible, historical significance, authenticity or a high profile in the current commercial beer market.

ABV
The alcohol by volume is shows the amount of alcohol this style of beer should have.
4.3 - 10.2%
Bitterness
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
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
Final Gravity
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.

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