Ginjo Beer or Sake-Yeast Beer
All Origin Hybrid/Mixed Lagers or Ale · Brewers Association 2025
- OG
- 1.040 – 1.090
- FG
- 1.008 – 1.020
- ABV
- 4.3 – 10.2 %
- IBU
- 12 – 35
- Color
- 4 – 20 SRM
- CO₂
- – –
Notes
High carbonation should be present.
Color
Pale to dark brown
Clarity
Slight chill haze is acceptable
Malt aroma & flavor
Very low to medium
Hop aroma & flavor
Low to medium and in harmony with sake-like character
Bitterness
Low to medium and in harmony with sake-like character
Fermentation character
These beers are brewed with sake yeast or sake (koji) enzymes. The unique byproducts of sake yeast and koji enzymes should be distinctive and in harmony with other elements. Sake character may best be described as having mild fruitiness and mild earthiness expressed as mushroom or umami protein-like attributes. A high amount of alcohol may be evident.
Body
Varies depending on original gravity. Mouthfeel also varies.
Brew to this style
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Style guideline data is the work of its respective publishers, reproduced here for reference: BJCP · Brewers Association · Norbrygg · SHBF · Danske Øldommere.