North American Origin Ale Styles

2021 Brewers Association Beer Style Guidelines
Golden or Blonde Ale

Original Gravity (°Plato) 1.045-1.054 (11.2-13.3 °Plato)
Apparent Extract/Final Gravity (°Plato) 1.008-1.016 (2.1-4.1 °Plato)
Alcohol by Weight (Volume) 3.2%-4.0% (4.1%-5.1%)
Bitterness (IBU) 15-25
Color SRM (EBC) 3-7(6-14 EBC)

Golden or Blonde Ale

Color: Straw to gold
Clarity: Chill haze should not be present
Perceived Malt Aroma & Flavor: Low malt sweetness and toast, cereal-like or other pale malt attributes should be present in flavor and aroma at low to medium-low levels.
Perceived Hop Aroma & Flavor: Hop aroma and flavor should be medium-low to medium, with attributes typical of hops of any origin present but not dominant.
Perceived Bitterness: Low to medium
Fermentation Characteristics: Fruity esters may be present at low to medium-low levels. Diacetyl and DMS should not be present.
Body: Low to medium with a crisp finish

Session India Pale Ale

Original Gravity (°Plato) 1.038-1.052 (9.5-12.9 °Plato)
Apparent Extract/Final Gravity (°Plato) 1.008-1.014 (2-4.6 °Plato)
Alcohol by Weight (Volume) 3.0%-4.0% (3.7%-5.0%)
Bitterness (IBU) 30-55
Color SRM (EBC) 3-12(6-24 EBC)

Session India Pale Ale

Color: Straw to copper
Clarity: Chill haze is acceptable at low temperatures. Hop haze is allowable at any temperature.
Perceived Malt Aroma & Flavor: A low to medium maltiness should be present in aroma and flavor.
Perceived Hop Aroma & Flavor: Hop aroma and flavor are medium to high, exhibiting a wide range of attributes. Overall hop character is assertive.
Perceived Bitterness: Medium to high
Fermentation Characteristics: Fruity esters are low to medium. Diacetyl should not be present.
Body: Low to medium
Additional notes: Beers exceeding 5.0% abv are not considered Session India Pale Ales. Beers under 5.0% abv (4.0% abw) which meet the criteria for another classic or traditional style category are not considered Session India Pale Ales.

American-Style Amber/Red Ale

Original Gravity (°Plato) 1.048-1.058 (11.9-14.3 °Plato)
Apparent Extract/Final Gravity (°Plato) 1.010-1.018 (2.5-4.6 °Plato)
Alcohol by Weight (Volume) 3.5%-4.8% (4.4%-6.1%)
Bitterness (IBU) 25-45
Color SRM (EBC) 8-18(16-36 EBC)

American-Style Amber/Red Ale

Color: Straw to light amber
Clarity: Chill haze is acceptable at low temperatures. Hop haze is allowable at any temperature.
Perceived Malt Aroma & Flavor: Low caramel malt aroma is allowable. Low to medium maltiness may include low caramel malt character.
Perceived Hop Aroma & Flavor: High, exhibiting a wide range of attributes including floral, citrus, fruity (berry, tropical, stone fruit and other), sulfur, diesel-like, onion-garlic, catty, piney, resinous and many others.
Perceived Bitterness: Medium to medium-high
Fermentation Characteristics: Fruity esters may be low to high. Diacetyl should not be present.
Body: Medium

Juicy or Hazy Pale Ale

Original Gravity (°Plato) 1.044-1.050 (11-12.4 °Plato)
Apparent Extract/Final Gravity (°Plato) 1.008-1.014 (2.1-3.6 °Plato)
Alcohol by Weight (Volume) 3.5%-4.3% (4.4%-5.4%)
Bitterness (IBU) 5-30; may differ significantly from perceived bitterness
Color SRM (EBC) 3-7(6-14 EBC)

Juicy or Hazy Pale Ale

Color: Straw to light amber
Clarity: Low to very high degree of cloudiness is typical of these beers. Starch, yeast, hop, protein and/or other compounds contribute to a wide range of hazy appearance within this category.
Perceived Malt Aroma & Flavor: Low to medium-low malt aroma and flavor may be present
Perceived Hop Aroma & Flavor: Medium-high to very high hop aroma and flavor are present, exhibiting a very wide range of attributes, especially fruity, tropical and juicy.
Perceived Bitterness: Low to medium. The impression of bitterness is soft and well-integrated into overall balance and may differ significantly from measured or calculated IBU levels.
Fermentation Characteristics: Medium-low to medium-high fruity esters are present and can contribute to the perception of sweetness and be complementary to the hop profile. Diacetyl should not be present.
Body: Medium-low to medium-high. Perceived silky or full mouthfeel may contribute to overall flavor profile.
Additional notes: Grist may include oats, wheat or other adjuncts to promote haziness. The term “juicy” is frequently used to describe taste and aroma attributes often present in these beers which result from late, often very large, additions of hops. A juicy character is not required, however. Other hop-derived attributes such as citrus, pine, spice, floral or others may be present with or without the presence of juicy attributes.

American-Style Strong Pale Ale

Original Gravity (°Plato) 1.050-1.060 (12.4-14.7 °Plato)
Apparent Extract/Final Gravity (°Plato) 1.008-1.016 (2.1-4.1 °Plato)
Alcohol by Weight (Volume) 4.4%-5.6% (5.6%-7.0%)
Bitterness (IBU) 40-50
Color SRM (EBC) 4-14(8-28 EBC)

American-Style Strong Pale Ale

Color: Pale to copper
Clarity: Chill haze is acceptable at low temperatures. Hop haze is allowable at any temperature.
Perceived Malt Aroma & Flavor: Low caramel malt aroma is allowable. Low level maltiness may include low caramel malt character.
Perceived Hop Aroma & Flavor: High to very high, exhibiting a wide range of attributes including floral, citrus, fruity (berry, tropical, stone fruit and other), sulfur, diesel-like, onion-garlic, catty, piney, resinous and many others.
Perceived Bitterness: High
Fermentation Characteristics: Fruity esters may be low to high. Diacetyl should not be present.
Body: Medium

Juicy or Hazy Strong Pale Ale

Original Gravity (°Plato) 1.050-1.060 (12.4-14.7 °Plato)
Apparent Extract/Final Gravity (°Plato) 1.008-1.016 (2.1-4.1 °Plato)
Alcohol by Weight (Volume) 4.4%-5.6% (5.6%-7.0%)
Bitterness (IBU) 20-40; may differ significantly from perceived bitterness
Color SRM (EBC) 3-7(6-14 EBC)

Juicy or Hazy Strong Pale Ale

Color: Straw to deep light amber
Clarity: Low to very high degree of cloudiness is typical of these beers. Starch, yeast, hop, protein and/or other compounds contribute to a wide range of hazy appearance within this category.
Perceived Malt Aroma & Flavor: Low to medium-low malt aroma and flavor may be present
Perceived Hop Aroma & Flavor: Medium-high to very high hop aroma and flavor are present, exhibiting a very wide range of attributes, especially fruity, tropical and juicy.
Perceived Bitterness: Low to medium. The impression of bitterness is soft and well-integrated into overall balance and may differ significantly from measured or calculated IBU levels.
Fermentation Characteristics: Medium-low to medium-high fruity esters may be present and can contribute to the perception of sweetness and be complementary to the hop profile. Diacetyl should not be present.
Body: Medium-low to medium-high. A silky or full mouthfeel may contribute to overall flavor profile.
Additional notes: Grist may include oats, wheat or other adjuncts to promote haziness. The term “juicy” is frequently used to describe taste and aroma attributes often present in these beers which result from late, often very large, additions of hops. A juicy character is not required, however. Other hop-derived attributes such as citrus, pine, spice, floral or others may be present with or without the presence of juicy attributes.

American-Style India Pale Ale

Original Gravity (°Plato) 1.060-1.070 (14.7-17.1 °Plato)
Apparent Extract/Final Gravity (°Plato) 1.010-1.016 (2.5-4.1 °Plato)
Alcohol by Weight (Volume) 5.0%-6.0% (6.3%-7.5%)
Bitterness (IBU) 50-70
Color SRM (EBC) 4-12(8-24 EBC)

American-Style India Pale Ale

Color: Pale to copper
Clarity: Chill haze is acceptable at low temperatures. Hop haze is allowable at any temperature.
Perceived Malt Aroma & Flavor: Medium-low to medium intensity malt attributes are present in aroma and flavor
Perceived Hop Aroma & Flavor: High to very high, exhibiting a wide range of attributes including floral, piney, citrus, fruity (berry, tropical, stone fruit and other), sulfur, diesel-like, onion-garlic, catty, resinous and many others.
Perceived Bitterness: Medium-high to very high
Fermentation Characteristics: Fruity esters are low to high. Diacetyl and DMS should not be present.
Body: Medium-low to medium
Additional notes: The use of water with high mineral content may result in a crisp, dry beer rather than a malt-accentuated version. Sugar adjuncts may be used to enhance body and balance. Hops of varied origins may be used for bitterness or for approximating traditional American character. Versions of this style brewed with darker malts, non-traditional ale yeasts, fruits, spices or other flavorings are categorized as Experimental India Pale Ales.

Juicy or Hazy India Pale Ale

Original Gravity (°Plato) 1.060-1.070 (14.7-17.1 °Plato)
Apparent Extract/Final Gravity (°Plato) 1.008-1.020 (2-5 °Plato)
Alcohol by Weight (Volume) 5.0%-6.0% (6.3%-7.5%)
Bitterness (IBU) 30-50; may differ significantly from perceived bitterness
Color SRM (EBC) 3-7(6-14 EBC)

Juicy or Hazy India Pale Ale

Color: Straw to deep light amber
Clarity: Low to very high degree of cloudiness is typical of these beers. Starch, yeast, hop, protein and/or other compounds contribute to a wide range of hazy appearance within this category.
Perceived Malt Aroma & Flavor: Low to medium-low malt aroma and flavor may be present
Perceived Hop Aroma & Flavor: High to very high hop aroma and flavor are present, exhibiting a very wide range of attributes, especially fruity, tropical and juicy.
Perceived Bitterness: Low to medium. The impression of bitterness is soft and well-integrated into overall balance and may differ significantly from measured or calculated IBU levels.
Fermentation Characteristics: Medium to medium-high fruity esters are present, and can contribute to the perception of sweetness and be complementary to the hop profile. Diacetyl should not be present.
Body: Medium-low to medium-high. A silky or full mouthfeel may contribute to overall flavor profile.
Additional notes: Grist may include oats, wheat or other adjuncts to promote haziness. Lactose may be used to enhance body and balance. Lactose should not lend to, or overwhelm, the flavor character of these beers. The term “juicy” is frequently used to describe flavor and aroma attributes often present in these beers which result from late, often very large, additions of hops. A juicy character is not required, however. Other hop-derived attributes such as citrus, pine, spice, floral or others may be present with or without the presence of juicy attributes. Versions of this style brewed with darker malts, non-traditional ale yeasts, fruits, spices or other flavorings are categorized as Experimental India Pale Ales.

American-Belgo-Style Ale

Original Gravity (°Plato) Varies with style
Apparent Extract/Final Gravity (°Plato) Varies with style
Alcohol by Weight (Volume) Varies with style
Bitterness (IBU) Varies with style
Color SRM (EBC) Varies with style

American-Belgo-Style Ale

Color: Gold to black
Clarity: Should conform the base beer style
Perceived Malt Aroma & Flavor: Typically low. Perception of specialty or roasted malts or barley can be very low to robust in darker versions.
Perceived Hop Aroma & Flavor: Medium to very high, exhibiting American-type hop aromas not usually found in traditional Belgian styles.
Perceived Bitterness: Medium to high, in alignment with base beer style.
Fermentation Characteristics: Fruity esters are medium to high. Belgian yeast attributes such as banana, berry, apple, coriander, spice and/or smoky-phenolic should be in balance with malt and hops. Diacetyl, sulfur and attributes typical of Brettanomyces should not be present.
Body: Medium-low to medium, in alignment with base beer style.
Additional notes: American-Belgo-Style Ales are either 1) non-Belgian beer types portraying the unique characters imparted by yeasts typically used in big, fruity Belgian-style ales, or 2) defined Belgian-style beers displaying the hallmark attributes typical of American variety hops. These beers are unique unto themselves.

American-Style Brown Ale

Original Gravity (°Plato) 1.040-1.060 (10-14.7 °Plato)
Apparent Extract/Final Gravity (°Plato) 1.010-1.018 (2.6-4.6 °Plato)
Alcohol by Weight (Volume) 3.3%-5.0% (4.2%-6.3%)
Bitterness (IBU) 30-45
Color SRM (EBC) 15-26(30-52 EBC)

American-Style Brown Ale

Color: Deep copper to very dark brown
Clarity: Chill haze is acceptable at low temperatures
Perceived Malt Aroma & Flavor: Medium levels of roasted malt, caramel and chocolate aromas and flavors should be present.
Perceived Hop Aroma & Flavor: Medium-low to medium-high
Perceived Bitterness: Medium to high
Fermentation Characteristics: Low to medium-low fruity esters may be present. Diacetyl should not be present.
Body: Medium

 

American-Style Black Ale

Original Gravity (°Plato) 1.056-1.075 (13.8-18.2 °Plato)
Apparent Extract/Final Gravity (°Plato) 1.012-1.018 (3.1-4.6 °Plato)
Alcohol by Weight (Volume) 5.0%-6.0% (6.3%-7.6%)
Bitterness (IBU) 40-70
Color SRM (EBC) 35+(70+ EBC)

American-Style Black Ale

Color: Very dark to black
Clarity: Opaque
Perceived Malt Aroma & Flavor: Low to medium-low caramel malt and dark roasted malt aromas and flavors are present. Astringency and burnt character of roast malt should be absent.
Perceived Hop Aroma & Flavor: Medium-high to high, with fruity, citrusy, piney, floral, herbal or other aromas derived from hops of all origins.
Perceived Bitterness: Medium-high to high
Fermentation Characteristics: Fruity esters are low to medium. Diacetyl should not be present.
Body: Medium
Additional notes: Black ales that don’t meet the specifications for American-Style Black Ale may possibly be categorized as Experimental India Pale Ale category.

American-Style Stout

Original Gravity (°Plato) 1.050-1.075 (12.4-18.2 °Plato)
Apparent Extract/Final Gravity (°Plato) 1.010-1.022 (2.6-5.6 °Plato)
Alcohol by Weight (Volume) 4.5%-6.4% (5.7%-8.0%)
Bitterness (IBU) 35-60
Color SRM (EBC) 40+(80+ EBC)

American-Style Stout

Color: Black
Clarity: Opaque
Perceived Malt Aroma & Flavor: Coffee-like roasted barley and roasted malt aromas are prominent. Low to medium malt sweetness with low to medium caramel, chocolate, and/or roasted coffee flavor should be present, with a distinct dry-roasted bitterness in the finish. Astringency from roasted malt and roasted barley is low. Slight roasted malt acidity is acceptable.
Perceived Hop Aroma & Flavor: Medium to high, often with citrusy and/or resiny hop qualities typical of many American hop varieties.
Perceived Bitterness: Medium to high
Fermentation Characteristics: Fruity esters are low. Diacetyl is usually absent in these beers but may be present at very low levels.
Body: Medium to full
Additional notes: Head retention should be persistent

American-Style Imperial Porter

Original Gravity (°Plato) 1.080-1.100 (19.3-23.7 °Plato)
Apparent Extract/Final Gravity (°Plato) 1.020-1.030 (5.1-7.6 °Plato)
Alcohol by Weight (Volume) 5.5%-9.5% (7.0%-12.0%)
Bitterness (IBU) 35-50
Color SRM (EBC) 40+(80+ EBC)

American-Style Imperial Porter

Color: Black
Clarity: Opaque
Perceived Malt Aroma & Flavor: No roast barley or strong burnt/black malt character should be present. Medium malt, caramel and cocoa sweetness should be present.
Perceived Hop Aroma & Flavor: Low to medium-high
Perceived Bitterness: Medium-low to medium
Fermentation Characteristics: Fruity esters are present but not overpowering and should complement hop character and malt-derived sweetness. Diacetyl should not be present absent.
Body: Full

American-Style Imperial Stout

Original Gravity (°Plato) 1.080-1.100 (19.3-23.7 °Plato)
Apparent Extract/Final Gravity (°Plato) 1.020-1.030 (5.1-7.6 °Plato)
Alcohol by Weight (Volume) 5.5%-9.5% (7.0%-12.0%)
Bitterness (IBU) 50-80
Color SRM (EBC) 40+(80+ EBC)

American-Style Imperial Stout

Color: Black
Clarity: Opaque
Perceived Malt Aroma & Flavor: Extremely rich malty aroma is typical. Extremely rich malty flavor with full sweet malt character is typical. Roasted malt astringency and bitterness can be moderate but should not dominate the overall character.
Perceived Hop Aroma & Flavor: Medium-high to high with floral, citrus and/or herbal character.
Perceived Bitterness: Medium-high to very high and balanced with rich malt character.
Fermentation Characteristics: Fruity esters are high. Diacetyl should not be present.
Body: Full

Double Hoppy Red Ale

Original Gravity (°Plato) 1.058-1.080 (14.3-19.3 °Plato)
Apparent Extract/Final Gravity (°Plato) 1.015-1.024 (3.9-6.1 °Plato)
Alcohol by Weight (Volume) 4.9%-6.3% (6.1%-7.9%)
Bitterness (IBU) 45-80
Color SRM (EBC) 10-17(20-34 EBC)

Double Hoppy Red Ale

Color: Deep amber to dark copper/reddish-brown
Clarity: Chill haze is acceptable at low temperatures
Perceived Malt Aroma & Flavor: Medium to medium-high caramel malt character should be present in flavor and aroma. Low to medium biscuit or toasted malt character may also be present.
Perceived Hop Aroma & Flavor: Hop aroma is high, derived from any variety of hops. Hop flavor is high and balanced with other beer attributes.
Perceived Bitterness: High to very high
Fermentation Characteristics: Alcohol content is medium to high. Complex alcohol flavors may be present. Fruity esters are medium. Diacetyl should not be present.
Body: Medium to full

Imperial Red Ale

Original Gravity (°Plato) 1.080-1.100 (19.3-23.7 °Plato)
Apparent Extract/Final Gravity (°Plato) 1.020-1.028 (5.1-7.1 °Plato)
Alcohol by Weight (Volume) 6.3%-8.4% (8.0%-10.6%)
Bitterness (IBU) 55-85
Color SRM (EBC) 10-17(20-34 EBC)

Imperial Red Ale

Color: Deep amber to dark copper/reddish-brown
Clarity: Chill haze is acceptable at low temperatures
Perceived Malt Aroma & Flavor: Medium to high caramel malt character is present in aroma and flavor
Perceived Hop Aroma & Flavor: High, derived from any variety of hops. Hop flavor is prominent and balanced with other beer attributes.
Perceived Bitterness: Very high
Fermentation Characteristics: Very high alcohol is a hallmark of this style. Complex alcohol flavors may be present. Fruity esters are medium. Diacetyl should not be present.
Body: Full

American-Style Imperial or Double India Pale Ale

Original Gravity (°Plato) 1.070-1.100 (17.1-23.7 °Plato)
Apparent Extract/Final Gravity (°Plato) 1.012-1.020 (3.1-5.1 °Plato)
Alcohol by Weight (Volume) 6.0%-8.4% (7.6%-10.6%)
Bitterness (IBU) 65-100
Color SRM (EBC) 2-9(4-18 EBC)

American-Style Imperial or Double India Pale Ale

Color: Straw to medium amber
Clarity: Chill haze is acceptable at low temperatures. Haze created by dry hopping is allowable at any temperature.
Perceived Malt Aroma & Flavor: Low to medium pale malt character is typical. Low pale caramel malt character may be present.
Perceived Hop Aroma & Flavor: High to intense, exhibiting a wide range of attributes including floral, piney, citrus, fruity (berry, tropical, stone fruit and other), sulfur, diesel-like, onion-garlic, catty, resinous and many others. Hop character should be fresh and evident, and should not be harsh.
Perceived Bitterness: Very high but not harsh
Fermentation Characteristics: Alcohol content is medium-high to high and evident. Fruity esters are medium to high. Diacetyl should not be present.
Body: Medium to full
Additional notes: This style of beer should exhibit the fresh character of hops. Oxidized or aged character should not be present. Versions of this style brewed with darker malts, non-traditional ale yeasts, fruits, spices or other flavorings are categorized as Experimental India Pale Ales.

Juicy or Hazy Imperial or Double India Pale Ale

Original Gravity (°Plato) 1.070-1.100 (17.1-23.7 °Plato)
Apparent Extract/Final Gravity (°Plato) 1.012-1.024 (3.1-6 °Plato)
Alcohol by Weight (Volume) 6.0%-8.4% (7.6%-10.6%)
Bitterness (IBU) 45-80; may differ significantly from perceived bitterness
Color SRM (EBC) 3-7(6-14 EBC)

Juicy or Hazy Imperial or Double India Pale Ale

Color: Straw to light amber
Clarity: Low to very high degree of cloudiness is typical of these beers. Starch, yeast, hop, protein and/or other compounds contribute to a wide range of hazy appearance within this category.
Perceived Malt Aroma & Flavor: Low to high malt aroma and flavor may be present
Perceived Hop Aroma & Flavor: High to intense, exhibiting a very wide range of attributes, especially fruity, tropical and juicy.
Perceived Bitterness: Low to medium. The impression of bitterness is soft and well-integrated into overall balance, and may differ significantly from measured or calculated IBU levels.
Fermentation Characteristics: Medium-high to high fruity esters are present, and can contribute to the perception of sweetness and be complementary to the hop profile. Diacetyl should not be present.
Body: Medium to high. A silky or full mouthfeel may contribute to overall flavor profile.
Additional notes: Grist may include oats, wheat or other adjuncts to promote haziness. The term “juicy” is frequently used to describe taste and aroma hop-derived attributes often present in these beers which result from late, often very large, additions of hops. A juicy character is not required, however. Other hop-derived attributes such as citrus, pine, spice, floral or others may be present with or without the presence of juicy attributes. Versions of this style brewed with darker malts, non-traditional ale yeasts, fruits, spices or other flavorings are categorized as Experimental India Pale Ales.

American-Style Barley Wine Ale

Original Gravity (°Plato) 1.090-1.120 (21.6-28 °Plato)
Apparent Extract/Final Gravity (°Plato) 1.024-1.028 (6.1-7.1 °Plato)
Alcohol by Weight (Volume) 6.7%-9.6% (8.5%-12.2%)
Bitterness (IBU) 60-100
Color SRM (EBC) 11-18(22-36 EBC)

American-Style Barley Wine Ale

Color: Amber to deep red/copper-garnet
Clarity: Chill haze is acceptable at low temperatures
Perceived Malt Aroma & Flavor: Caramel and/or toffee malt aromas are often present. High residual malty sweetness, often with caramel and/or toffee flavors, should be present.
Perceived Hop Aroma & Flavor: Medium to very high, exhibiting a wide range of attributes.
Perceived Bitterness: High
Fermentation Characteristics: Complex alcohols are evident. Fruity esters are often high. Diacetyl is usually absent in these beers but may be present at very low levels.
Body: Full
Additional notes: Vinous, sherry-like or port-like attributes arising from oxidation may be considered positive when in harmony with overall flavor profile.

American-Style Wheat Wine Ale

Original Gravity (°Plato) 1.088-1.120 (21.1-28 °Plato)
Apparent Extract/Final Gravity (°Plato) 1.024-1.032 (6.1-8 °Plato)
Alcohol by Weight (Volume) 6.7%-9.6% (8.5%-12.2%)
Bitterness (IBU) 45-85
Color SRM (EBC) 5+(10+ EBC)

American-Style Wheat Wine Ale

Color: Gold to black
Clarity: Chill haze is acceptable at low temperatures
Perceived Malt Aroma & Flavor: Bread, wheat, honey and/or caramel malt aromas and flavors are often present. High residual malt sweetness should be present.
Perceived Hop Aroma & Flavor: Low to medium
Perceived Bitterness: Medium to medium-high
Fermentation Characteristics: Fruity esters are often high and balanced by a complexity of alcohols and high alcohol content. Diacetyl is usually absent in these beers but may be present at very low levels. Phenolic yeast character, sulfur, and/or DMS should not be present. Oxidized, stale and aged attributes are not typical of this style.
Body: Full
Additional notes: This style is brewed with at least 50% wheat malt.

Smoke Porter

Original Gravity (°Plato) 1.050-1.065 (12.4-15.9 °Plato)
Apparent Extract/Final Gravity (°Plato) 1.010-1.018 (2.6-4.6 °Plato)
Alcohol by Weight (Volume) 4.0%-7.0% (5.1%-8.9%)
Bitterness (IBU) 20-40
Color SRM (EBC) 20+(40+ EBC)

Smoke Porter

Color: Dark brown to black
Clarity: Opaque
Perceived Malt Aroma & Flavor: Smoked porters will exhibit mild to assertive smoke malt aroma and flavor in balance with other aroma attributes. Black malt character can be present in some porters, while others may be absent of strong roast character. Roast barley character is absent to low depending on underlying porter style being smoked. Medium to high malt sweetness, and caramel and chocolate flavors, are acceptable.
Perceived Hop Aroma & Flavor: None to medium
Perceived Bitterness: Medium to medium-high
Fermentation Characteristics: Low to medium fruity esters are acceptable
Body: Medium to full

American-Style Sour Ale

Original Gravity (°Plato) May vary widely
Apparent Extract/Final Gravity (°Plato) May vary widely
Alcohol by Weight (Volume) May vary widely
Bitterness (IBU) May vary widely
Color SRM (EBC) May vary widely

American-Style Sour Ale

Color: Pale to black
Clarity: Chill haze, bacteria and yeast-induced haze is acceptable at any temperature.
Perceived Malt Aroma & Flavor: Low. In darker versions, roasted malt, caramel and chocolate aromas and flavors should be present at low levels.
Perceived Hop Aroma & Flavor: None to high
Perceived Bitterness: None to high
Fermentation Characteristics: Moderate to intense, yet balanced, fruity esters are present. Diacetyl, DMS and Brettanomyces should not be present. The evolution of natural acidity at medium-low to high levels develops a balanced complexity and is expressed as a refreshing, pleasant sourness, in harmony with other attributes. The acidity present is usually in the form of lactic, acetic and other organic acids naturally developed with acidified malt in the mash or in kettle or post wort fermentation and is produced by various microorganisms including certain bacteria and yeasts. Acidic character can be a complex balance of several types of acid and attributes of age. There should be no residual flavors from liquids previously aged in a barrel such as bourbon or sherry. Wood vessels may be used during the fermentation and aging process, but wood-derived flavors such as vanillin should not be present.
Body: Low to high
Additional notes: Beers exhibiting wood-derived characters or characters of liquids previously aged in wood are categorized as Wood-Aged Sour Beer. Fruited versions are categorized elsewhere.

American-Style Fruited Sour Ale

Original Gravity (°Plato) May vary widely
Apparent Extract/Final Gravity (°Plato) May vary widely
Alcohol by Weight (Volume) May vary widely
Bitterness (IBU) May vary widely
Color SRM (EBC) May vary widely

American-Style Fruited Sour Ale

Color: Can range from pale to black depending on underlying beer style and is often influenced by the color of added fruit
Clarity: Chill haze, bacteria and yeast-induced haze is acceptable at any temperature.
Perceived Malt Aroma & Flavor: Low. In darker versions, roasted malt, caramel and/or chocolate aromas and flavors should be present at low levels.
Perceived Hop Aroma & Flavor: None to high
Perceived Bitterness: None to high and in balance with fruit character
Fermentation Characteristics: Moderate to intense, yet balanced, fruity esters are present. Diacetyl, DMS and Brettanomyces should not be present. The evolution of natural acidity at medium-low to high levels develops a balanced complexity and is expressed as a refreshing, pleasant sourness, in harmony with other attributes. The acidity present is usually in the form of lactic, acetic and other organic acids naturally developed with acidified malt in the mash or in kettle or post wort fermentation and is produced by various microorganisms including certain bacteria and yeasts. Acidic character can be a complex balance of several types of acid and attributes of age. There should be no residual flavors from liquids previously aged in a barrel such as bourbon or sherry. Wood vessels may be used during the fermentation and aging process, but wood-derived flavors such as vanillin should not be present.
Body: Low to high
Additional notes: Fruit aromas, ranging from subtle to intense, should be present. Fruit or fruit extracts, used as an adjunct in either the mash, kettle, primary or secondary fermentation, provide harmonious fruit character ranging from subtle to intense. Beers exhibiting wood-derived attributes or evidence of liquids previously aged in wood are categorized as Fruited Wood-Aged Sour Beer. Fruited versions of Berliner-Style Weisse are categorized elsewhere

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