Irish Origin Ale Styles

2021 Brewers Association Beer Style Guidelines
Irish-Style Red Ale

Original Gravity (°Plato) 1.040-1.048 (10-11.9 °Plato)
Apparent Extract/Final Gravity (°Plato) 1.010-1.014 (2.6-3.6 °Plato)
Alcohol by Weight (Volume) 3.2%-3.8% (4.0%-4.8%)
Bitterness (IBU) 20-28
Color SRM (EBC) 11-18(22-36 EBC)

Irish-Style Red Ale

Color: Copper-red to reddish-brown
Clarity: Chill haze or yeast haze may be present at low levels
Perceived Malt Aroma & Flavor: Low to medium candy-like caramel malt sweetness should be present in flavor. A toasted malt character should be present and there may be a slight roast barley or roast malt presence.
Perceived Hop Aroma & Flavor: Not present to medium
Perceived Bitterness: Medium
Fermentation Characteristics: Low level fruity esters are acceptable. Diacetyl is usually absent in these beers but may be present at very low levels.
Body: Medium

Classic Irish-Style Dry Stout

Original Gravity (°Plato) 1.038-1.048 (9.5-11.9 °Plato)
Apparent Extract/Final Gravity (°Plato) 1.008-1.012 (2.1-3.1 °Plato)
Alcohol by Weight (Volume) 3.2%-4.2% (4.1%-5.3%)
Bitterness (IBU) 30-40
Color SRM (EBC) 40+(80+ EBC)

Classic Irish-Style Dry Stout

Color: Black
Clarity: Opaque
Perceived Malt Aroma & Flavor: The prominence of coffee-like roasted barley and a moderate degree of roasted malt aroma and flavor defines much of the character. The hallmark dry-roasted attributes typical of Dry Stout result from the use of roasted barley. Initial malt and light caramel flavors give way to a distinctive dry-roasted bitterness in the finish.
Perceived Hop Aroma & Flavor: European hop character may range from not present to low in aroma and flavor
Perceived Bitterness: Medium to medium-high
Fermentation Characteristics: Fruity esters are low relative to malt and roasted barley as well as hop bitterness. Diacetyl is usually absent in these beers but may be present at very low levels. Slight acidity may be present but is not required.
Body: Medium-light to medium
Additional notes: Head retention should be persistent

Export-Style Stout

Original Gravity (°Plato) 1.052-1.072 (12.9-17.5 °Plato)
Apparent Extract/Final Gravity (°Plato) 1.008-1.020 (2.1-5.1 °Plato)
Alcohol by Weight (Volume) 4.5%-6.4% (5.6%-8.0%)
Bitterness (IBU) 30-60
Color SRM (EBC) 40+(80+ EBC)

Export-Style Stout

Color: Black
Clarity: Opaque
Perceived Malt Aroma & Flavor: Coffee-like roasted barley and roasted malt aromas are prominent. Initial malt and light caramel flavors give way to a distinctive dry-roasted bitterness in the finish.
Perceived Hop Aroma & Flavor: Low to medium-low
Perceived Bitterness: May be analytically high, but the perception is lessened by malt sweetness.
Fermentation Characteristics: Fruity esters are low. Diacetyl is usually absent in these beers but may be present at very low levels. Slight acidity is acceptable.
Body: Medium to full
Additional notes: Head retention should be persistent

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