American Brett ales can be very light to black or take on the color of added fruits or other ingredients. Wood and barrel- aged sour ales are classified elsewhere. Light to moderate and/or fruity and contributed by the Brettanomyces yeast. The evolution of natural acidity develops balanced complexity. Horsey, goaty, leathery, phenolic and light to moderate and/or fruity acidic character evolved from Brettanomyces organisms may be evident, yet in balance with other character. Acidity may also be contributed to by bacteria, but may or may not dominate. Residual flavors that come from liquids previously aged in a barrel such as bourbon or sherry should not be present. Wood vessels may be used during the fermentation and aging process, but Woodderived flavors such as vanillin must not be present. In darker versions, roasted malt, caramel-like and chocolate-like characters should be subtle in both flavor and aroma. American Brett ales may have evident full range of hop aroma and hop bitterness with a full range of body. Estery and fruity-ester characters are evident, sometimes moderate and sometimes intense, yet balanced. Diacetyl and sweet corn-like dimethylsulfide (DMS) should not be perceived. Chill haze, bacteria and yeast-induced haze are allowable at low to medium levels at any temperature. Fruited American-Style Brett Ales will exhibit fruit flavors in harmonious balance with other characters. Original Gravity (ºPlato) Varies with style ## Apparent Extract/Final Gravity (ºPlato) Varies with style ## Alcohol by Weight (Volume) Varies with style ## Bitterness (IBU) Varies with style ## Color SRM (EBC) Varies with style

 

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