Ginjo Beer or Sake-Yeast Beer
All Origin Hybrid/Mixed Lagers or Ale · Brewers Association 2025
4 SRM20 SRM
- OG
- 1.040 – 1.090
- FG
- 1.008 – 1.020
- ABV
- 4.3 – 10.2 %
- IBU
- 12 – 35
All Origin Hybrid/Mixed Lagers or Ale · Brewers Association 2025
High carbonation should be present.
Pale to dark brown
Slight chill haze is acceptable
Very low to medium
Low to medium and in harmony with sake-like character
Low to medium and in harmony with sake-like 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.
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.