Other Origin Ale Styles

2021 Brewers Association Beer Style Guidelines
Grodziskie

Original Gravity (°Plato) 1.028-1.036 (7.1-9 °Plato)
Apparent Extract/Final Gravity (°Plato) 1.006-1.010 (1.5-2.6 °Plato)
Alcohol by Weight (Volume) 2.1%-2.9% (2.7%-3.7%)
Bitterness (IBU) 15-25
Color SRM (EBC) 3-6 (6-12 EBC)

Grodziskie

Color: Straw to gold
Clarity: Chill haze is acceptable at low temperatures
Perceived Malt Aroma & Flavor: Oak-smoked wheat malt comprises the entire grain bill. Assertive smoked wheat malt aromas and flavors are medium to medium-high with aroma dominated by oak smoke.
Perceived Hop Aroma & Flavor: Aroma and flavor of noble hops ranges from not present to low
Perceived Bitterness: Medium-low to medium
Fermentation Characteristics: Fruity esters are low. Diacetyl and DMS should not be present. An overall crisp flavor is achieved by managing fermentation temperatures. Sourness should not be present.
Body: Low to medium-low
Additional notes: Grodziskie (sometimes referred to as Graetzer in German) is an ale style of Polish origin. Historic versions were often bottle conditioned and highly carbonated.

Adambier

Original Gravity (°Plato) 1.070-1.090 (17.1-21.6 °Plato)
Apparent Extract/Final Gravity (°Plato) 1.010-1.020 (2.6-5.1 °Plato)
Alcohol by Weight (Volume) 7.1%-8.7% (9.0%-11.0%)
Bitterness (IBU) 30-50
Color SRM (EBC) 15-35 (30-70 EBC)

Adambier

Color: Light brown to very dark
Clarity: Beer color may be too dark to perceive clarity. When clarity is perceivable, chill haze is absent.
Perceived Malt Aroma & Flavor: Toast and caramel malt aroma and flavor may be present. Astringency from highly roasted malt should not be present.
Perceived Hop Aroma & Flavor: Low, with attributes typical of traditional non-hybrid European hop varieties.
Perceived Bitterness: Low to medium
Fermentation Characteristics: A cool ale fermentation is typically used. Extensive aging and acidification of this beer can mask malt and hop character to varying degrees. Aging in barrels may contribute some level of Brettanomyces and lactic character.
Body: Medium to full
Additional notes: The style originated in Dortmund and is a strong, dark, hoppy ale which may or may not be sour. It may also be extensively aged in wooden barrels. Traditional versions may have a low or medium-low degree of smokiness. Adambier may or may not use wheat in its formulation. Smoke character may be absent in contemporary versions. Fruited versions of this style which exhibit attributes of wood-aging should be categorized as fruited Wood- and Barrel-Aged Sour Beers. Fruited versions of this style which do not exhibit attributes of wood-aging should be categorized as Fruit Wheat Beers.

Dutch-Style Kuit, Kuyt or Koyt

Original Gravity (°Plato) 1.050-1.080 (12.4-19.3 °Plato)
Apparent Extract/Final Gravity (°Plato) 1.006-1.015 (1.5-3.7 °Plato)
Alcohol by Weight (Volume) 3.8%-6.3% (4.7%-7.9%)
Bitterness (IBU) 25-35
Color SRM (EBC) 5-12.5 (10-25 EBC)

Dutch-Style Kuit, Kuyt or Koyt

Color: Gold to copper
Clarity: Chill haze and other haze is acceptable
Perceived Malt Aroma & Flavor: The aroma is grainy or grainy-bready. The distinctive character of this beer is derived from the use of at least 45 percent oat malt, at least 20 percent wheat malt with pale malt making up the remainder of the grain bill.
Perceived Hop Aroma & Flavor: Very low to low from noble hops or other traditional European varieties
Perceived Bitterness: Medium-low to medium
Fermentation Characteristics: Esters may be present at low levels. Diacetyl is usually absent in these beers but may be present at very low levels. Acidity and sweet corn-like DMS should not be present.
Body: Low to medium
Additional notes: This style of beer was popular in the Netherlands from 1400-1550

International-Style Pale Ale

Original Gravity (°Plato) 1.040-1.060 (10-14.7 °Plato)
Apparent Extract/Final Gravity (°Plato) 1.006- 1.014 (1.5-3.6 °Plato)
Alcohol by Weight (Volume) 3.5%-5.2% (4.4%-6.6%)
Hop Bitterness (IBU) 20-42
Color SRM (EBC) 5-12 (10-24 EBC)

International-Style Pale Ale

Color: Gold to copper
Clarity: Chill haze is acceptable at low temperatures
Perceived Malt Aroma & Flavor: Very low to medium malt flavor and aroma should be present. Low caramel malt aroma and flavor may be present.
Perceived Hop Aroma & Flavor: Hop aroma is low to high. Hop flavor is very low to high. Hop character can vary widely, exhibiting diverse hop aroma and flavor attributes.
Perceived bitterness: Medium to high Fermentation Characteristics: Fruity esters are low to high. Diacetyl is usually absent in these beers but may be present at very low levels. DMS should not be present.
Body: Low to medium
Additional notes: Pale Ales from around the world may vary considerably from the other pale ale styles defined elsewhere within this document. Overall impression is a well-integrated, easy drinking, refreshing ale with distinctive floral, herbal, fruity, tropical, pine and/or many other hop aroma and flavor attributes. Diacetyl is usually absent in these beers but may be present at very low levels. DMS should not be present.

Other Belgian-Style Ale

Original Gravity (°Plato) 1.040-1.052 (10-13 °Plato)
Apparent Extract/Final Gravity (°Plato) 1.004-1.010 (1-2.5 °Plato)
Alcohol by Weight (Volume) 3.2%-4.7% (4.0%-6.0%)
Bitterness (IBU) 15-35
Color SRM (EBC) 3-10 (6-20 EBC)

Classic Australian-Style Pale Ale

Color: Straw to copper
Clarity: Chill haze and/or a hazy appearance caused by yeast is acceptable at low levels
Perceived Malt Aroma & Flavor: Low malt sweetness and other malt attributes are present
Perceived Hop Aroma & Flavor: Low to medium
Perceived Bitterness: Low to medium
Fermentation Characteristics: Perceivable fruity esters should be present, and are a defining character of this beer style, balanced by low to medium hop aroma. Overall flavor impression is mild. Clean yeasty, bready character may be present. Yeast in suspension if present may impact overall perception of bitterness. Diacetyl is usually absent in these beers but may be present at very low levels. DMS should not be present.
Body: Low to medium with a dry finish

Australian-Style Pale Ale

Original Gravity (°Plato) 1.040-1.052 (10-13 °Plato)
Apparent Extract/Final Gravity (°Plato) 1.006-1.010 (1.5-2.5 °Plato)
Alcohol by Weight (Volume) 3.2%-4.7% (4.0%-6.0%)
Bitterness (IBU) 15-40
Color SRM (EBC) 3-9 (6-18 EBC)

Australian-Style Pale Ale

Color: Straw to medium amber
Clarity: Yeast, chill and/or hop haze may be present in this style at low levels but are not essential
Perceived Malt Aroma & Flavor: Very low to medium
Perceived Hop Aroma & Flavor: Medium-low to medium-high, exhibiting attributes typical of modern hop varieties such as tropical fruit, mango, passionfruit, and/or stone-fruit
Perceived Bitterness: Low to medium-high
Fermentation Characteristics: Very low to low fruity esters are acceptable but not essential.
Body: Low to medium-low with a dry finish
Additional notes: Overall impression is a well-integrated easy drinking, refreshing pale ale style with distinctive fruity, tropical, herbal and many other hop aromas and flavours. Diacetyl is usually absent in these beers but may be present at very low levels. DMS should not be present.

New Zealand-Style Pale Ale

Original Gravity (°Plato) 1.040-1.052 (10-13 °Plato)
Apparent Extract/Final Gravity (°Plato) 1.006-1.010 (1.5-2.5 °Plato)
Alcohol by Weight (Volume) 3.2%-4.7% (4.0%-6.0%)
Bitterness (IBU) 15-40
Color SRM (EBC) 3-9 (6-18 EBC)

New Zealand-Style Pale Ale

Color: Straw to medium amber
Clarity: Yeast, chill and/or hop haze may be present in at low levels but are not essential
Perceived Malt Aroma & Flavor: Very low to medium
Perceived Hop Aroma & Flavor: Medium to medium-high, exhibiting attributes such as tropical fruit, passionfruit, and/or stone-fruit, cut grass and diesel
Perceived Bitterness: Low to medium-high
Fermentation Characteristics: Low to medium fruity esters are acceptable but not essential.
Body: Medium-low to medium with a dry finish
Additional notes: Overall impression is a well-integrated easy drinking, refreshing pale ale style with distinctive fruity hop aromas and flavours. Diacetyl is absent in these beers. DMS should not be present.

New Zealand-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) 6-12 (12-24 EBC)

New Zealand-Style India Pale Ale

Color: Gold to copper
Clarity: Chill haze is acceptable at low temperatures. Hop haze is allowable at any temperature.
Perceived Malt Aroma & Flavor: Low to medium intensity malt attributes are present in aroma and flavor
Perceived Hop Aroma & Flavor: High to intense, exhibiting attributes such as floral, fruity (tropical, stone fruit and other), sulfur/diesel-like, citrusy and grassy
Perceived Bitterness: Medium-high to very high
Fermentation Characteristics: Fruity esters are low to high, acceptable but not essential.
Body: Medium-low to medium with a dry finish
Additional notes: Diacetyl and DMS should not be present. The use of water with high mineral content may result in a crisp, dry beer rather than a malt-accentuated version. Hop attributes are dominant and balanced with malt character.

Finnish-Style Sahti

Original Gravity (°Plato) 1.060-1.090 (14.7-21.6 °Plato)
Apparent Extract/Final Gravity (°Plato) 1.016-1.040 (4-10 °Plato)
Alcohol by Weight (Volume) 5.6%-6.8% (7.0%-8.5%)
Bitterness (IBU) 3-16
Color SRM (EBC) 4-12 (8-24 EBC)

Finnish-Style Sahti

Color: Straw to medium amber
Clarity: Yeast, chill and/or hop haze may be present in at low levels but are not essential
Perceived Malt Aroma & Flavor: Very low to medium
Perceived Hop Aroma & Flavor: Medium to medium-high, exhibiting attributes such as tropical fruit, passionfruit, and/or stone-fruit, cut grass and diesel
Perceived Bitterness: Low to medium-high
Fermentation Characteristics: Low to medium fruity esters are acceptable but not essential.
Body: Medium-low to medium with a dry finish
Additional notes: Overall impression is a well-integrated easy drinking, refreshing pale ale style with distinctive fruity hop aromas and flavours. Diacetyl is absent in these beers. DMS should not be present.

Swedish-Style Gotlandsdricke

Original Gravity (°Plato) 1.040-1.050 (10-12.4 °Plato)
Apparent Extract/Final Gravity (°Plato) 1.010-1.014 (2.5-3.5 °Plato)
Alcohol by Weight (Volume) 4.4%-5.2% (5.5%-6.5%)
Bitterness (IBU) 15-25
Color SRM (EBC) 4-12 (8-24 EBC)

Swedish-Style Gotlandsdricke

Color: Pale to copper
Clarity: Chill haze or yeast haze is acceptable
Perceived Malt Aroma & Flavor: Medium-low to medium. Birchwood smoke character, derived from the malting process, should be present.
Perceived Hop Aroma & Flavor: Not present to very low
Perceived Bitterness: Very low to medium-low
Fermentation Characteristics: Bread/bakers’ yeast is traditionally used for fermentation and contributes to unique character of these beers. Fruity ester and yeasty aromas are medium to high. Diacetyl should not be present.
Body: Medium to full
Additional notes: Juniper aroma and flavor should be present due to the use of juniper boughs/branches and berries in the brewing process. These beers are characterized by juniper and birchwood smoked malt.

Breslau-Style Schoeps

Original Gravity (°Plato) 1.067-1.072 (16.5-17.5 °Plato)
Apparent Extract/Final Gravity (°Plato) 1.016-1.024 (4.5-6.1 °Plato)
Alcohol by Weight (Volume) 4.8%-5.6% (6.0%-7.0%)
Bitterness (IBU) 20-30
Color SRM (EBC) 2-40+(4-80+ EBC)

Breslau-Style Schoeps

Color: Straw to black
Clarity: Chill haze is acceptable at low temperatures. Hue may be too dark to perceive clarity in some versions.
Perceived Malt Aroma & Flavor: Malt sweetness is medium to medium-high with a pronounced malt character. A high proportion of pale or dark wheat malt (as much as 80 percent) is used to brew these beers as well as Pilsener and other pale, toasted or dark specialty malts. Paler versions may have bready, aromatic biscuit malt attributes. Darker versions may exhibit roast malt bitterness at low levels, and toasted or nutty malt attributes. Caramel-like malt attributes are not present.
Perceived Hop Aroma & Flavor: Very low
Perceived Bitterness: Medium-low to medium
Fermentation Characteristics: Fruity esters may be present as these beers are fermented with ale yeast as opposed to wheat beer yeast. Diacetyl and phenolic aromas and flavors should not be present.
Body: Full
Additional notes: Traditional German wheat beer yeast is not used in this style of beer.

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