American Beer Styles

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Anonymous
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205422
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American Beer Styles
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2013-03-06 15:31:16
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A summary of American Beer styles and their discriptions
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  1. American-Style Pale Ale
  2. American-style pale ales range from deep golden to copper or light brown in color. Chill haze is allowable at cold temperatures. Low caramel malt character is allowable. The style is characterized by fruity, floral and citrus-like American-variety hop character producing medium to medium-high hop bitterness, flavor, and aroma. Note that the "traditional" style of this beer has its origins with certain floral, fruity, citrus-like, piney, resinous, or sulfur-like American hop varietals. One or more of these hop characters is the perceived end, but the perceived hop characters may be a result of the skillful use of hops of other national origins. American-style pale ales have medium body and low to medium maltiness. Fruity-ester flavor and aroma should be moderate to strong. Diacetyl should be absent or present at very low levels.
    Original Gravity (ºPlato) 1.044-1.050 (11-12.5 ºPlato) ● Apparent Extract/Final Gravity (ºPlato) 1.008-1.014 (2-3.5 ºPlato) ● Alcohol by Weight (Volume) 3.5-4.3% (4.5-5.6%) ● Bitterness (IBU) 30-50 ● Color SRM (EBC) 6-14 (12-28 EBC)
  3. Fresh "Wet" Hop Ale
  4. Any style of ale can be made into a fresh hop or wet hop version. These ales are hopped predominantly with fresh (newly harvested and kilned) and/or undried ("wet") hops. These beers will exhibit especially aromas and flavors of green, almost chlorophyll-like or other fresh hop characters, in harmony with the characters of the base style of the beer. These beers may be aged and enjoyed after the initial "fresh-hop" character diminishes. Unique character from "aged" fresh hop beers may emerge, but they have yet to be defined. The manner in which fresh "wet" hops are used should be identified by the brewer. To allow for accurate judging the brewer must identify a classic, hybrid/mixed or experimental beer style being elaborated upon. Beer entries not accompanied by this information will be at a disadvantage during judging.
    Original Gravity (ºPlato) Varies with style ● Apparent Extract/Final Gravity (ºPlato) Varies with style ● Alcohol by Weight (Volume) Varies with style ● Bitterness (IBU) Varies with style ● Color SRM (EBC) Varies with style
  5. Pale American-Belgo-Style Ale
  6. Pale styles of this beer are gold to light brown in color. Chill haze may be evident. They are either 1) non-Belgian beer types portraying the unique characters imparted by yeasts typically used in fruity and big Belgian-Style ales or are 2) defined Belgian-style beers portraying the unique character of American hops. – These beers are unique beers unto themselves. Yeast derived characters such as banana, berry, apple, sometimes coriander spice-like and/or smoky-phenolic characters should be portrayed with balance of hops and malt character when fermented with such yeast. American hop aroma, flavor and bitterness not usually found in traditional Belgian-styles will have a medium to very high aroma, flavor and bitterness character. Color falls in the blonde to amber range. Esters should be at medium to high levels. Diacetyl should not be evident. Sulfur-like yeast character should be absent. No Brettanomyces character should be present. An ale which exhibits Brettanomyces character would be classified as "American-style Brett Ale." A statement by the brewer that could include information such as style being elaborated upon, and other information about the entry with regard to flavor, aroma or appearance, is essential for fair assessment in competitions. Beers with Brettanomyces may be subcategorized under this category.
    Original Gravity (ºPlato) Varies with style ● Apparent Extract/Final Gravity (ºPlato) Varies with style ● Alcohol by Weight (Volume) Varies with style ● Bitterness (IBU) Varies with style ● Color SRM (EBC) 5- 15 (10-30 EBC)
  7. Dark American-Belgo-Style Ale
  8. Dark styles of this beer are brown to black in color. Chill haze may be evident. Roasted malts or barley may have a range of character from subtle to robust, and should be reflected in the overall character and balance of the beer. They are either 1) non-Belgian beer types portraying the unique characters imparted by yeasts typically used in fruity and big Belgian-Style ales or are 2) defined Belgian-style beers portraying the unique character of American hops. – These beers are unique beers unto themselves. Yeast derived characters such as banana, berry, apple, sometimes coriander spice-like and/or smoky-phenolic characters should be portrayed with balance of hops and malt character when fermented with such yeast. American hop aroma, flavor and bitterness not usually found in traditional Belgian-styles will have a medium to very high aroma, flavor and bitterness character. Esters should be at medium to high levels. Diacetyl should not be evident. Sulfur-like yeast character should be absent. No Brettanomyces character should be present. An ale which exhibits Brettanomyces character would be classified as "American-style Brett Ale." A statement by the brewer that could include information such as style being elaborated upon, and other information about the entry with regard to flavor, aroma or appearance, is essential for fair assessment in competitions. Beers with Brettanomyces may be subcategorized under this category
    • Original Gravity (ºPlato) Varies with style ● Apparent Extract/Final Gravity (ºPlato) Varies with style ● Alcohol by 6
    • Weight (Volume) Varies with style ● Bitterness (IBU) Varies with style ● Color SRM (EBC) 16+ (32+ EBC)
  9. American-Style Strong Pale Ale
  10. American-style strong pale ales range from deep golden to copper in color. Chill haze is allowable at cold temperatures. American-style strong pale ales have low to medium maltiness. Low caramel character is allowable. The style is characterized by floral and citrus-like American-variety hops used to produce high hop bitterness, flavor, and aroma. Note that floral, fruity, citrus-like, piney, resinous, or sulfur-like American-variety hop character is the perceived end, but may be a result of the skillful use of hops of other national origins. American-style strong pale ales have medium body Fruity-ester flavor and aroma can be moderate to strong. Diacetyl should be absent or present at very low levels.
    Original Gravity (ºPlato) 1.050-1.060 (12.5-14.7 ºPlato) ● Apparent Extract/Final Gravity (ºPlato) 1.008-1.016 (2-4 ºPlato) ● Alcohol by Weight (Volume) 4.4-5% (5.5-6.3%) ● Bitterness (IBU) 40-50 ● Color SRM (EBC) 6-14 (12-28 EBC)
  11. American-Style India Pale Ale
  12. American-Style India Pale Ale
    • American-style India pale ales range from gold to copper or red/brown in color. Chill haze is allowable at cold temperatures and hop haze is allowable at any temperature. American-style India pale ales possess medium maltiness which contributes to a medium body. These beers are perceived to have medium-high to very high hop bitterness, a full flowery hop aroma and a strong hop flavor. The style is further characterized by floral, fruity, citrus-like, piney, resinous, or sulfur-like American-variety hop character. Note that one or more of these American-variety hop characters is the perceived end, but the hop characters may be a result of the skillful use of hops of other national origins. They are medium bodied. Fruity-ester flavors and aromas are moderate to very strong. Diacetyl can be absent or may be perceived at very low levels. The use of water with high mineral content results in a crisp, dry beer. English and citrus-like American hops are considered enough of a distinction justifying separate American-style IPA and English-style IPA categories or subcategories. Hops of other origins may be used for bitterness or approximating traditional American or English character. See English-style India Pale Ale
    • Original Gravity (ºPlato) 1.060-1.075 (14.7-18.2 ºPlato) ● Apparent Extract/Final Gravity (ºPlato) 1.012-1.018 (3-4.5 ºPlato) ● Alcohol by Weight (Volume) 5-6% (6.3-7.5%) ● Bitterness (IBU) 50-70 ● Color SRM (EBC) 6-14 (12-28 EBC)
  13. Imperial or Double India Pale Ale
  14. Imperial or Double India Pale Ale
    • Imperial or double India pale ales range from gold to chestnut red/brown in color. Chill haze is allowable at cold temperatures and hop haze is allowable at any temperature. Imperial or Double India Pale Ales have medium to high malt character. Hop character reflects very high hop bitterness, flavor and aroma. Hop character should be fresh and lively and should not be harsh in quality. The style may use any variety of hops. Alcohol content is medium-high to high and notably evident. These beers have a high level of fruity esters. Imperial or double India pale ales have medium-high to full body. Diacetyl should not be perceived. The intention of this style of beer is to exhibit the fresh and bright character of hops. Oxidative character and aged character should not be present.
    • Original Gravity (ºPlato) 1.075-1.100 (18.2-23.7 ºPlato) ● Apparent Extract/Final Gravity (ºPlato) 1.012-1.020 (3-5 ºPlato) ● Alcohol by Weight (Volume) 6.0-8.4% (7.5-10.5%) ● Bitterness (IBU) 65-100 ● Color SRM (EBC) 5-16 (10-32 EBC)
  15. American-Style Amber/Red Ale
  16. American-style amber/red ales range from copper to reddish brown in color. Chill haze is allowable at cold temperatures. American-style amber/red ales have medium-high to high maltiness with medium to low caramel character. They are characterized by American-variety hops used to produce the perception of medium hop bitterness, flavor, and aroma. They should have medium to medium-high body. The style may have low levels of fruity-ester flavor and aroma. Diacetyl can be either absent or barely perceived at very low levels.
    Original Gravity (ºPlato) 1.048-1.058 (12-14.5 ºPlato) ● Apparent Extract/Final Gravity (ºPlato) 1.012-1.018 (3-4.5 ºPlato) ● Alcohol by Weight (Volume) 3.5-4.8% (4.5-6%) ● Bitterness (IBU) 30 - 40 ● Color SRM (EBC) 11-18 (22-36 EBC)
  17. Imperial or Double Red Ale
  18. Imperial or double red ales range from deep amber to dark copper/reddish brown in color and may exhibit a small amount of chill haze at cold temperatures. These beers have medium to high caramel malt character. Imperial or double red ales have intense hop bitterness, flavor and aroma. The style may use any variety of hops. Though the hop character is intense it’s balanced with all other beer characters. Alcohol content is also very high and of notable character. Complex alcohol flavors may be evident and complex. Fruity esters are at a medium level. Imperial or Double Red Ales have a full body. Diacetyl should not be perceived.
    Original Gravity (ºPlato) 1.080-1.100 (19.3-23.7 ºPlato) ● Apparent Extract/Final Gravity (ºPlato) 1.020-1.028 (5-7 ºPlato) ● Alcohol by Weight (Volume) 6.3-8.4% (7.9-10.5%) ● Bitterness (IBU) 55-85 ● Color SRM (EBC) 10-17 (20-30 EBC)
  19. American-Style Barley Wine Ale
  20. American-style barley wine ales range from amber to deep red/copper-garnet in color. Chill haze is allowable at cold temperatures. A caramel and/or toffee aroma and flavor are often part of the malt character and high residual malty sweetness. Hop bitterness is high. Hop aroma and flavor are at medium to very high levels. American type hops are often used but not necessary for this style. Complexity of alcohols is evident. Fruity-ester characters are often high. Very low levels of diacetyl may be acceptable. This is a full bodied beer. Characters indicating oxidation, such as vinous (sometimes sherry-like) aromas and/or flavors, are not generally acceptable in American-style barley 7
    • wine ales, however if a low level of age-induced oxidation character harmonizes and enhances the overall experience this can be regarded favorably.
    • Original Gravity (ºPlato) 1.090-1.120 (21.6-28 ºPlato) ● Apparent Extract/Final Gravity (ºPlato) 1.024-1.028 (6-7 ºPlato) ● Alcohol by Weight (Volume) 6.7-9.6% (8.4-12%) ● Bitterness (IBU) 60-100 ● Color SRM (EBC) 11-22 (22-44 EBC)
  21. American-Style Wheat Wine Ale
  22. American-style wheat wine ales are gold to light brown in color. Chill haze is allowable. They are brewed with 50% or more wheat malt. They have high residual malty sweetness. Bready, wheat, honey-like and/or caramel aroma and flavor are often part of the malt character. Perception of hop bitterness is medium to medium -high. Hop aroma and flavor are at low to medium levels. Fruity-ester characters are often high and counterbalanced by complexity of alcohols and high alcohol content. Very low levels of diacetyl may be acceptable. Phenolic yeast character, sulfur, and/or sweet corn-like dimethylsulfide (DMS) should not be present. Oxidized, stale and aged characters are not typical of this style. These are full bodied beers.
    Original Gravity (ºPlato) 1.088-1.120 (21-28 ºPlato) ● Apparent Extract/Final Gravity (ºPlato) 1.024-1.032 (6-8 ºPlato) ● Alcohol by Weight (Volume) 6.7-9.6% (8.4-12%) ● Bitterness (IBU) 45-85 ● Color SRM (EBC) 5-15 (10-30 EBC)
  23. Golden or Blonde Ale
  24. Golden or Blonde Ale
    • Golden or blonde ales are straw to light amber in color. Chill haze should be absent. They have a light malt sweetness. Body is crisp with a light to medium body. Hop bitterness is low to medium. Low to medium-low hop aroma and flavor may be present but does not dominate. Fruity esters may be perceived but do not predominate. Diacetyl should not be perceived.
    • Original Gravity (ºPlato) 1.045-1.056 (11-13.8 ºPlato) ● Apparent Extract/Final Gravity (ºPlato) 1.008-1.016 (2-4 ºPlato) ● Alcohol by Weight (Volume) 3.2-4% (4-5%) ● Bitterness (IBU) 15-25 ● Color SRM (EBC) 3-7 (6-14 EBC
  25. American-Style Brown Ale
  26. American-Style Brown Ale
    • American-style brown ales range from deep copper to very dark brown in color. Chill haze is allowable at cold temperatures. Roasted malt caramel-like and chocolate-like characters should be of medium intensity in both flavor and aroma. American-style brown ales have evident low to medium hop flavor and aroma, medium to high hop bitterness. Body is medium. Estery and fruity-ester characters should be subdued. Diacetyl should not be perceived.
    • Original Gravity (ºPlato) 1.040-1.060 (10-14.7 ºPlato) ● Apparent Extract/Final Gravity (ºPlato) 1.010-1.018 (2.5-4.5 ºPlato) ● Alcohol by Weight (Volume) 3.3-5.0% (4-6.4%) ● Bitterness (IBU) 25-45 ● Color SRM (EBC) 15-26 (30-52 EBC)
  27. Smoke Porter
  28. Smoke porters are dark brown to black in color. Black malt character can be perceived in some porters, while others may be absent of strong roast character. Roast barley character should be absent. Medium to high malt sweetness, caramel and chocolate are acceptable They will exhibit a mild to assertive smoke malt character in balance with other beer characters. Hop bitterness is medium to medium-high. Hop flavor and aroma may vary from being none to medium in character. These beers are medium to full bodied. Fruity esters are acceptable.
    Original Gravity (ºPlato) 1.040-1.050 (10-12.5 ºPlato) ● Apparent Extract/Final Gravity (ºPlato) 1.006-1.014 (1.5-3.5 ºPlato) ● Alcohol by Weight (Volume) 4.0-7% (5.0-8.7%) ● Bitterness (IBU) 20-40 ● Color SRM (EBC) 20+ (40+ EBC)
  29. American-Style Brett Beer
  30. American-style brett ales or lagers can be very light to black or take on the color of added fruits or other ingredients. In darker versions, roasted malt, caramel-like and chocolate-like characters should be subtle in both flavor and aroma. American-style brett beers may have evident full range of hop aroma and hop bitterness with a full range of body. Wood- and barrel- aged sour ales are classified elsewhere. The evolution of natural acidity develops balanced complexity. Horsey, goaty, leathery, phenolic and light to moderate and/or fruity acidic character evolved from Brettanomyces organisms may be evident, not dominant and in balance with other character. Acidity may also be contributed to by bacteria, but may or may not dominate. Residual flavors that come from liquids previously aged in a barrel such as bourbon or sherry should not be present. Wood vessels may be used during the fermentation and aging process, but wood-derived flavors such as vanillin must not be present. Estery and fruity-ester characters are evident, sometimes moderate and sometimes intense, yet balanced. Diacetyl and sweet corn-like dimethylsulfide (DMS) should not be perceived. Chill haze, bacteria and yeast-induced haze are allowable at low to medium levels at any temperature. Fruited American-style brett beers will exhibit fruit flavors in harmonious balance with other characters.
    Original Gravity (ºPlato) Varies with style ● Apparent Extract/Final Gravity (ºPlato) Varies with style ● Alcohol by Weight (Volume) Varies with style ● Bitterness (IBU) Varies with style ● Color SRM (EBC) Varies with style
  31. American-Style Sour Ale
  32. American-style sour ales can be very light to black or take on the color of added fruits or other ingredients. In darker versions, roasted malt, caramel-like and chocolate-like characters should be subtle in both flavor and aroma. American-style sour ale may have full range of hop aroma and hop bitterness intensities. It may have a full range of body. There is no Brettanomyces character in this style of beer. Wood- and barrel-aged sour ales are classified elsewhere. 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 fermentation by the use of various microorganisms including certain bacteria and yeasts. Acidic character can be a complex balance of several types of acid and characteristics of age. The evolution of natural acidity develops balanced complexity. Residual flavors that come from liquids 8
    • previously aged in a barrel such as bourbon or sherry should not be present. Wood vessels may be used during the fermentation and aging process, but wood-derived flavors such as vanillin must not be present. Estery and fruity-ester characters are evident, sometimes moderate and sometimes intense, yet balanced. Diacetyl and sweet corn-like dimethylsulfide (DMS) should not be perceived. Chill haze, bacteria and yeast-induced haze are allowable at low to medium levels at any temperature. Fruited American-style sour ales will exhibit fruit flavors in harmonious balance with other characters.
    • Original Gravity (ºPlato) Varies with style ● Apparent Extract/Final Gravity (ºPlato) Varies with style ● Alcohol by Weight (Volume) Varies with style ● Bitterness (IBU) Varies with style ● Color SRM (EBC) Varies with style
  33. American-Style Black Ale
  34. American-style black ales are very dark to black. The perception of caramel malt and dark roasted malt flavor and aroma is at a medium level. High astringency and high degree of burnt roast malt character should be absent. Hop bitterness is perceived to be medium-high to high. Hop flavor and aroma is medium-high. Fruity, floral and herbal character from hops of all origins may contribute character. American-style black ale has medium body.
    Original Gravity (ºPlato) 1.056-1.075 (14-18.2 ºPlato) ● Apparent Extract/Final Gravity (ºPlato) 1.012-1.018 (3-4.5 ºPlato) ● Alcohol by Weight (Volume) 5-6% (6 -7.5%) ● Bitterness (IBU) 50-70 ● Color SRM (EBC) 35+ (70+ EBC)
  35. American-Style Stout
  36. American-style stout is black. Malt sweetness is low to medium with a low to medium level of caramel, chocolate and/or roasted coffee flavor with a distinctive dry-roasted bitterness in the finish. Coffee-like roasted barley and roasted malt aromas are prominent, but their contribution to astringency is low and not excessive. Some slight roasted malt acidity is permissible. Hop bitterness may be medium to high. Hop aroma and flavor is medium to high, often with American citrus-type and/or resiny hop character. The perception of fruity esters is low. These beers have a medium- to full-bodied mouthfeel. Diacetyl (butterscotch) should be negligible or not perceived. Head retention is excellent.
    Original Gravity (ºPlato) 1.050-1.075 (12.4-18.2ºPlato) ● Apparent Extract/Final Gravity (ºPlato) 1.010-1.022 (2.5-5.5 ºPlato) ● Alcohol by Weight (Volume) 4.5-7% (5.7-8.8%) ● Bitterness (IBU) 35-60 ● Color SRM (EBC) 40+ (80+ EBC)
  37. American-Style Imperial Stout
  38. typically have an extremely rich malty flavor and aroma with full sweet malt character. Roasted malt astringency and bitterness can be moderately perceived but should not overwhelm the overall character. Hop bitterness should be medium-high to very high and balanced with the malt personality. Hop aroma and flavor is usually medium-high to high floral, citrus and/or herbal. Fruity-ester characteristics are generally high. Diacetyl (butterscotch) levels should be absent.
    Original Gravity (ºPlato) 1.080-1.100 (19.5-23 ºPlato) ● Apparent Extract/Final Gravity (ºPlato) 1.020-1.030 (4-7.5 ºPlato) ● Alcohol by Weight (Volume) 5.5-9.5% (7-12%) ● Bitterness (IBU) 50-80 ● Color SRM (EBC) 40+ (80+ EBC)
  39. American-Style Imperial Porter
  40. American-Style Imperial Porter
    • American-style imperial porters are black in color. No roast barley or strong burnt/astringent black malt character should be perceived. Medium malt, caramel and cocoa-like sweetness. Hop bitterness is perceived at a medium-low to medium level. Hop flavor and aroma may vary from being low to medium-high. This is a full bodied beer. Ale-like fruity esters should be evident but not overpowering and compliment hop character and malt derived sweetness. Diacetyl (butterscotch) levels should be absent.
    • Original Gravity (ºPlato) 1.080-1.100 (19.5-23 ºPlato) ● Apparent Extract/Final Gravity (ºPlato) 1.020-1.030 (4-7.5 ºPlato) ● Alcohol by Weight (Volume) 5.5-9.5% (7-12%) ● Bitterness (IBU) 35-50 ● Color SRM (EBC) 40+ (80+ EBC)

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