BA style guidelines flashcards ALE BRITISH AND IRISH
Gold to copper colored. Chill haze is allowable at cold temperatures. Fruity-ester and very low diacetyl aromas are acceptable, but should be minimized. Hop aroma may be evident at the brewer’s discretion. Low to medium residual malt sweetness is present. Ho flavor may be evident at the brewer’s discretion. Hop bitterness is mediufm. Mild carbonation traditionally characterizes draft-cask versions, but in bottled versions, a slight increase in carbon dioxide content is acceptable. Fruity-ester and very low diacetyl flavors are acceptable, but should be minimized in this form of bitter. Body is light to medium. English and American hop character may be specified in subcategories.
Ordinary Bitter
Original Gravity (oPlato) 1.033 - 1.038 (8.3 - 9.5) _ Apparent Extract/Final Gravity (oPlato) 1.006 - 1.012 (1.5 - 3.1) _ Alcohol by Weight (Volume) 2.40% - 3.30% (3.00% - 4.20%) _ Bitterness (IBU) (20 - 35) _ Color SRM (EBC) 5 - 12 (10 - 24)
Ordinary Bitter
Deep gold to deep copper colored. Chill haze is allowable at cold temperatures. Fruity-ester aroma is acceptable. Hop aroma may be very low to medium at the brewer’s discretion. Medium residual malt sweetness is present. Hop flavor may be very low to medium at brewer’s discretion. Hop bitterness is medium and absent of harshness. Mild carbonation traditionally characterizes draft-cask versions, but in bottled versions, a slight increase in carbon dioxide content is acceptable. Fruity-ester and very low diacetyl flavors are acceptable, but should be minimized in this form of bitter. The absence of diacetyl is also acceptable. Body is medium. English and American hop character may be specified in subcategories.
Special Bitter or Best Bitter
Original Gravity (oPlato) 1.038 - 1.045 (9.5 - 11.2) _ Apparent Extract/Final Gravity (oPlato) 1.006 - 1.012 (1.5 - 3.1) _ Alcohol by Weight (Volume) 3.30% - 3.80% (4.20% - 4.80%) _ Bitterness (IBU) (28 - 40) _ Color SRM (EBC) 6 - 14 (12 - 28)
Special Bitter or Best Bitter
Amber to deep copper colored. Chill haze is allowable at cold temperatures. Fruity-ester aroma is acceptable. Hop aroma is medium to medium-high. The residual malt and defining sweetness of this richly flavored, full-bodied bitter is medium to medium-high. Hop flavor is medium to medium-high. Hop bitterness is medium to medium-high. Mild carbonation traditionally characterizes draft-cask versions, but in bottled versions, a slight increase in carbon dioxide content is acceptable. The overall impression is refreshing and thirst quenching. Fruity-ester and very low diacetyl flavors are acceptable, but should be minimized in this form of bitter. The absence of diacetyl is also acceptable. Body is full. English and American hop character may be specified in subcategories.
Extra Special Bitter
Original Gravity (oPlato) 1.046 - 1.060 (11.4 - 14.7) _ Apparent Extract/Final Gravity (oPlato) 1.010 - 1.016 (2.6 - 4.1) _ Alcohol by Weight (Volume) 3.80% - 4.60% (4.80% - 5.80%) _ Bitterness (IBU) (30 - 45) _ Color SRM (EBC) 8 - 14 (16 - 28)
Extra Special Bitter
Golden to light brown. Chill haze is allowable at low temperatures. Malty, caramel- like aroma may be present. Fruity-ester aromas are low if evident. Hop aroma is not perceived. Despite its lightness a low to medium-low degree of malty, caramel-like, soft and chewy character will be present. Hop flavor is not perceived. Hop bitterness is low. Yeast characters such as diacetyl and sulfuriness are acceptable at very low levels. Bottled versions may contain higher amounts of carbon dioxide than is typical for mildly carbonated draft versions. Though there is little evidence suggesting that traditionally made Scottish Light Ale exhibited peat smoke character, the current marketplace offers many examples with peat or smoke character present at low to medium levels. Thus a peaty/smoky character may be evident at low levels. Ales with medium or higher smoke character would be considered a smoke flavored beer and considered in another category. Body is light. Scottish Light Ale may be split into two subcategories: Traditional (no smoke character) and Peated (low level of peat smoke character).
Scottish-Style Light Ale
Original Gravity (oPlato) 1.030 - 1.035 (7.6 - 8.8) _ Apparent Extract/Final Gravity (oPlato) 1.006 - 1.012 (1.5 - 3.1) _ Alcohol by Weight (Volume) 2.20% - 2.80% (2.80% - 3.50%) _ Bitterness (IBU) (9 - 20) _ Color SRM (EBC) 6 - 15 (12 - 30)
Scottish-Style Light Ale
Amber to dark brown. Chill haze is allowable at low temperatures. Malty, caramel- like aroma is present. Fruity-ester aromas are low if evident. Hop aroma is not perceived. Scottish Heavy is dominated by a smooth, balanced sweet maltiness; in addition it will have a medium degree of malty, caramel-like, soft and chewy character in flavor and mouthfeel. Hop flavor is not perceived. Hop bitterness is low but perceptible. Yeast characters such as diacetyl and sulfuriness are acceptable at very low levels. Bottled versions may contain higher amounts of carbon dioxide than is typical for mildly carbonated draft versions. Though there is little evidence suggesting that traditionally made Scottish Heavy Ale exhibited peat smoke character, the current marketplace offers many examples with peat or smoke character present at low to medium levels. Thus a peaty/smoky character may be evident at low levels. Ales with medium or higher smoke character would be considered a smoke flavored beer and considered in another category. Body is medium. Scottish Heavy Ale may be split into two subcategories: Traditional (no smoke character) and Peated (low level of peat smoke character).
Scottish-Style Heavy Ale
Original Gravity (oPlato) 1.035 - 1.040 (8.8 - 10) _ Apparent Extract/Final Gravity (oPlato) 1.010 - 1.014 (2.6 - 3.6) _ Alcohol by Weight (Volume) 2.80% - 3.20% (3.50% - 4.10%) _ Bitterness (IBU) (12 - 20) _ Color SRM (EBC) 8 - 19 (16 - 38)
Scottish-Style Heavy Ale
Medium amber to dark chestnut brown. Chill haze is allowable at low temperatures. Malty, caramel-like aroma dominates. Fruity-ester aromas may be apparent. Hop aroma is not perceived. The overriding character of Scottish Export is sweet, caramel-like, and malty. Hop flavor is not perceived. Hop bitterness is low to medium. Fruity-ester character may be apparent. Yeast characters such as diacetyl and sulfuriness are acceptable at very low levels. Bottled versions may contain higher amounts of carbon dioxide than is typical for mildly carbonated draft versions. Though there is little evidence suggesting that traditionally made Scottish Export Ale exhibited peat smoke character, the current marketplace offers many examples with peat or smoke character present at low to medium levels. Thus a peaty/smoky character may be evident at low levels. Ales with medium or higher smoke character would be considered a smoke flavored beer and considered in another category. Body is medium. Scottish Export Ale may be split into two subcategories: Traditional (no smoke character) and Peated (low level of peat smoke character).
Scottish-Style Export Ale
Original Gravity (oPlato) 1.040 - 1.050 (10 - 12.4) _ Apparent Extract/Final Gravity (oPlato) 1.010 - 1.018 (2.6 - 4.6) _ Alcohol by Weight (Volume) 3.20% - 4.20% (4.10% - 5.30%) _ Bitterness (IBU) (15 - 25) _ Color SRM (EBC) 9 - 19 (18 - 38)
Scottish-Style Export Ale
English-Style Summer Ales are pale to light amber. Chill haze is allowable at cold temperatures. Fruity-ester aromas are acceptable at low to moderate levels. No diacetyl or DMS aromas should be apparent. Hop aroma is low to medium-low. English, American or noble-type hop aroma should not be assertive and always well balanced with malt aroma. Residual malt sweetness is low to medium. Torrefied and/or malted wheat are often used in quantities of 25% or less. Malt flavor may be biscuit-like. Hop flavor is low to medium-low. English, American, or noble-type hop flavor should not be assertive and always well balanced with malt character. Hop bitterness is medium-low to medium. Mild carbonation traditionally characterizes draft-cask versions, but in bottled versions, a slight increase in carbon dioxide content is acceptable. The overall impression is refreshing and thirst quenching. Low to moderate fruity-ester flavors are acceptable. No diacetyl or DMS flavors should be apparent. Body is low to medium-low.
English-Style Summer Ale
Original Gravity (oPlato) 1.036 - 1.050 (9 - 12.4) _ Apparent Extract/Final Gravity (oPlato) 1.006 - 1.012 (1.5 - 3.1) _ Alcohol by Weight (Volume) 2.90% - 4.00% (3.70% - 5.10%) _ Bitterness (IBU) (20 - 30) _ Color SRM (EBC) 4 - 7 (8 - 14)
English-Style Summer Ale
Gold to copper colored. Chill haze may be evident only at very cold temperatures. Low to medium malt aroma and moderate to strong fruity-ester aroma are present. Hop aroma is medium to medium-high. Low to medium malt flavor is present, and low caramel character is allowable. Hop flavor is medium to medium-high. Earthy and herbal English-variety hop character is the perceived end, but may be a result of the skillful use of hops of other national origins. Hop bitterness is medium to medium-high. Fruity-ester flavors are moderate to strong. Absence of diacetyl is desirable, though, diacetyl is acceptable and characteristic when at very low levels. Body is medium.
Classic English-Style Pale Ale
Original Gravity (oPlato) 1.040 - 1.056 (10 - 13.8) _ Apparent Extract/Final Gravity (oPlato) 1.008 - 1.016 (2.1 - 4.1) _ Alcohol by Weight (Volume) 3.50% - 4.20% (4.40% - 5.30%) _ Bitterness (IBU) (20 - 40) _ Color SRM (EBC) 5 - 12 (10 - 24)
Classic English-Style Pale Ale
English-Style India Pale Ales are gold to copper colored. Chill haze is allowable at cold temperatures. Fruity-ester aromas are moderate to very strong. Hop aroma is medium to high, often flowery. Medium malt flavor is present. Hop flavor is medium to strong (in addition to the hop bitterness). Hops from a variety of origins may be used to contribute to a high hopping rate. Earthy and herbal English-variety hop character is the perceived end, but may be a result of the skillful use of hops of other national origins. Hop bitterness is medium to high. Fruity-ester flavors are moderate to very strong. Most traditional interpretations are characterized by medium to medium-high alcohol content. The use of water with high mineral content results in a crisp, dry beer, sometimes with subtle and balanced character of sulfur compounds. Diacetyl can be absent or may be perceived at very low levels. Hops of other origins may be used for bitterness or approximating traditional English character. Body is medium.
English-Style India Pale Ale
Original Gravity (oPlato) 1.050 - 1.064 (12.4 - 15.7) _ Apparent Extract/Final Gravity (oPlato) 1.012 - 1.018 (3.1 - 4.6) _ Alcohol by Weight (Volume) 4.00% - 5.60% (5.10% - 7.10%) _ Bitterness (IBU) (35 - 63) _ Color SRM (EBC) 6 - 14 (12 - 28)
English-Style India Pale Ale
Amber to dark brown. Chill haze is acceptable at low temperatures. Rich, often complex fruity- esters can contribute to the aroma profile. Hop aroma is not perceived to very low. They have malty and/or caramel- like sweetness. They may have very low levels of roast malt. Hop flavor is not perceived to medium. Hop bitterness is minimal but evident, and balanced with the malt flavors present. Fruity-ester flavors can contribute to the character of this ale as a rich, often sweet and complex estery character. Alcohol types can be varied and complex. Very low levels of diacetyl are acceptable. Body is medium to full. This style may often be split into two categories, strong and very strong.
Strong Ale
