BA style guidelines flashcards ALE AMERICAN
Golden or Blonde Ales are straw to light amber. Chill haze should be absent. Hop aroma is low to medium-low, present but not dominant. Light malt sweetness is present. Hop flavor is low to medium-low, present but not dominant. Hop bitterness is low to medium. Fruity esters may be perceived but not predominant. Diacetyl should not be perceived. DMS should not be perceived. Body is crisp, light to medium.
Golden or Blonde Ale
Original Gravity (oPlato) 1.045 - 1.056 (11.2 - 13.8) _ Apparent Extract/Final Gravity (oPlato) 1.008 - 1.016 (2.1 - 4.1) _ Alcohol by Weight (Volume) 3.20% - 4.00% (4.10% - 5.10%) _ Bitterness (IBU) (15 - 25) _ Color SRM (EBC) 3 - 7 (6 - 14)
Golden or Blonde Ale
American-Style Amber/Red Ales are copper to reddish brown. Chill haze is allowable at cold temperatures. Fruity-ester aroma is low if present. Hop aroma is medium. Medium-high to high maltiness with medium to low caramel character is present. Hop flavor is medium, and characterized by American-variety hops. Hop bitterness is medium to medium-high. They may have low levels of fruity-ester flavor. Diacetyl can be absent or barely perceived at very low levels. Body is medium to medium-high.
American-Style Amber/Red Ale
Original Gravity (oPlato) 1.048 - 1.058 (11.9 - 14.3) _ Apparent Extract/Final Gravity (oPlato) 1.012 - 1.018 (3.1 - 4.6) _ Alcohol by Weight (Volume) 3.50% - 4.80% (4.40% - 6.10%) _ Bitterness (IBU) (30 - 45) _ Color SRM (EBC) 11 - 18 (22 - 36)
American-Style Amber/Red Ale
American-Style Pale Ales are deep golden to copper or light brown. Chill haze is allowable at cold temperatures. Low caramel malt aroma is allowable. Fruity-ester aroma should be moderate to strong. Hop aroma is medium to medium-high, exhibiting fruity, floral, and citrus-like American-variety hop aromas. Low to medium maltiness may include low caramel malt character. Hop flavor is medium to medium-high, exhibiting fruity, floral, and citrus-like American-variety hop flavors. Hop bitterness is medium to medium-high. Fruity-ester flavor should be moderate to strong. Diacetyl should be absent or very low. Note that the ÒtraditionalÓ 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. Body is medium.
American-Style Pale Ale
Original Gravity (oPlato) 1.044 - 1.050 (11 - 12.4) _ Apparent Extract/Final Gravity (oPlato) 1.008 - 1.014 (2.1 - 3.6) _ Alcohol by Weight (Volume) 3.50% - 4.30% (4.40% - 5.40%) _ Bitterness (IBU) (30 - 50) _ Color SRM (EBC) 6 - 14 (12 - 28)
American-Style Pale Ale
American-Style Strong Pale Ales are deep golden to copper. Chill haze is allowable at cold temperatures. Low caramel malt aroma is allowable. Fruity-ester aroma should be moderate to strong. Hop aroma is high, exhibiting floral, fruity, citrus-like, piney, resinous, or sulfur-like American-variety hop characters. Low level maltiness may include low caramel malt character. Hop flavor is high, exhibiting floral, fruity, citrus-like, piney, resinous, or sulfur-like American-variety hop flavors. Hop bitterness is high. Fruity-ester flavor is moderate to strong. Diacetyl should be absent or low if present. Body is medium.
American-Style Strong Pale Ale
Original Gravity (oPlato) 1.050 - 1.060 (12.4 - 14.7) _ Apparent Extract/Final Gravity (oPlato) 1.008 - 1.016 (2.1 - 4.1) _ Alcohol by Weight (Volume) 4.40% - 5.00% (5.60% - 6.30%) _ Bitterness (IBU) (40 - 50) _ Color SRM (EBC) 6 - 14 (12 - 28)
American-Style Strong Pale Ale
American-Style India Pale Ales are gold to copper or red/brown. Chill haze is allowable at cold temperatures and hop haze is allowable at any temperature. Fruity-ester aroma is moderate to very high. Hop aroma is high with floral qualities, and is further characterized by citrus-like, piney, resinous or sulfur-like American-variety hop character. Medium maltiness is present. Hop flavor is strong, characterized by fruity, citrus-like, piney, resinous or sulfur-like American-variety hop character. 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. Hop bitterness is medium-high to very high. Fruity-ester flavors are moderate to very high. Diacetyl can be absent or very low. The use of water with high mineral content results in a crisp, dry beer. Body is medium. 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.
American-Style India Pale Ale
Original Gravity (oPlato) 1.060 - 1.075 (14.7 - 18.2) _ Apparent Extract/Final Gravity (oPlato) 1.012 - 1.018 (3.1 - 4.6) _ Alcohol by Weight (Volume) 5.00% - 6.00% (6.30% - 7.60%) _ Bitterness (IBU) (50 - 70) _ Color SRM (EBC) 6 - 14 (12 - 28)
American-Style India Pale Ale
Pale American-Belgo-Style Ales are gold to light brown. Chill haze may be evident. Fruity-ester aroma is medium to high. Hop aroma is medium to very high, exhibiting American type hop aromas not usually found in traditional Belgian styles. Hop flavor is medium to very high. Hop bitterness is medium to very high. Fruity-ester flavor should be medium to high. 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 Belgian yeasts. Diacetyl should be absent. Sulfur-like yeast character should be absent. Brettanomyces character should be absent. Pale 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 portraying a unique character of American hops. These beers are unique beers unto themselves. To allow for accurate judging the brewer must provide information that identifies the classic beer style being elaborated upon (if there is one) or other information unique to the entry with regard to flavor, aroma and/or appearance. Beer entries not accompanied by this information will be at a disadvantage during judging.
Pale American-Belgo-Style Ale
Original Gravity (oPlato) Varies with style (Varies with style) _ Apparent Extract/Final Gravity (oPlato) Varies with style (Varies with style) _ Alcohol by Weight (Volume) Varies with style (Varies with style) _ Bitterness (IBU) (Varies with style) _ Color SRM (EBC) 5 - 15 (10 - 30)
Pale American-Belgo-Style Ale
Dark American-Belgo-Style Ales are brown to black. Chill haze may be evident. Fruity-ester aroma is medium to high. Hop aroma is medium to very high, exhibiting American type hop aromas not usually found in traditional Belgian styles. Perception of roasted malts or barley will be subtle to robust. Hop flavor is medium to very high. Hop bitterness is medium to very high. Fruity-ester flavor should be medium to high. 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 Belgian yeasts. Diacetyl should be absent. Sulfur-like yeast character should be absent. Brettanomyces character should be absent; mixed tradition ales exhibiting Brettanomyces character would more appropriately be classified as American-style Brett Ale. Dark American- Belgo-Style Ales are either 1) non-Belgian darker beer types portraying the unique characters imparted by yeasts typically used in big fruity Belgian-style ales, or 2) defined darker Belgian-style beers portraying a unique character of American hops. These beers are unique beers unto themselves. To allow for accurate judging the brewer must provide information that identifies the classic beer style being elaborated upon (if there is one) or other information unique to the entry with regard to flavor, aroma and/or appearance. Beer entries not accompanied by this information will be at a disadvantage during judging.
Dark American-Belgo-Style Ale
Original Gravity (oPlato) Varies with style (Varies with style) _ Apparent Extract/Final Gravity (oPlato) Varies with style (Varies with style) _ Alcohol by Weight (Volume) Varies with style (Varies with style) _ Bitterness (IBU) (Varies with style) _ Color SRM (EBC) 16+ (32+)
Dark American-Belgo-Style Ale
American-Style Brown Ales are deep copper to very dark brown. Chill haze is allowable at cold temperatures. Fruity-ester aromas should be subdued. Roasted malt caramel-like and chocolate-like aromas should be medium. Hop aroma is low to medium. Roasted malt caramel-like and chocolate-like flavors should be medium. Hop flavor is low to medium. Hop bitterness is medium to high. Fruity-ester flavors should be subdued. Diacetyl should not be perceived. Body is medium.
American-Style Brown Ale
