Irish Origin Ale Styles

Each style description is purposefully written independently of any reference to another beer style. Furthermore, as much as possible, beer character is not described in terms of ingredients or process. These guidelines attempt to emphasize final evaluation of the product and try not to judge or regulate the formulation or manner in which it was brewed, except in special circumstances that clearly define a style.

Irish Origin Ale Styles

  1. Irish-Style Red Ale
  2. Irish style Red Ale
Irish-Style Red Ale
  • Color: Copper-red to reddish-brown
  • Clarity: Chill haze is acceptable at low temperatures. Slight yeast haze is acceptable for bottle conditioned examples.
  • Perceived Malt Aroma & Flavor: Low to medium candy-like caramel malt sweetness should be present in flavor. A toasted malt character should be present and there may be a slight roast barley or roast malt presence.
  • Perceived Hop Aroma & Flavor: Not perceived to medium
  • Perceived Bitterness: Medium
  • Fermentation Characteristics: Low levels of fruity-estery aroma and flavor are acceptable. Diacetyl levels may range from absent to very low.
  • Body: Medium
  • Original Gravity (°Plato)
    1.040-1.048
    (10-11.9 °Plato)
  • Apparent Extract/Final Gravity (°Plato)
    1.010-1.014
    (2.6-3.6 °Plato)
  • Alcohol by Weight (Volume)
    3.2%-3.8%
    (4.0%-4.8%)
  • Bitterness (IBU)
    20-28
  • Color SRM (EBC)
    11-18
    (22-36 EBC)
  1. Classic Irish-Style Dry Stout
  2. Dry Irish Stout
Classic Irish-Style Dry Stout
  • Color: Black
  • Clarity: Opaque
  • Perceived Malt Aroma & Flavor: The prominence of coffee-like roasted barley and a moderate degree of roasted malt aroma and flavor defines much of the character. Dry stouts achieve a dry-roasted character through the use of roasted barley. Initial malt and light caramel flavors give way to a distinctive dry-roasted bitterness in the finish.
  • Perceived Hop Aroma & Flavor: European hop character may range from not perceived to low in aroma and flavor
  • Perceived Bitterness: Medium to medium-high
  • Fermentation Characteristics: Fruity-estery character is low relative to malt and roasted barley as well as hop bitterness. Diacetyl, if present, should be very low. Slight acidity may be perceived but is not required.
  • Body: Medium-light to medium
  • Additional notes: Head retention should be persistent
  • Original Gravity (°Plato)
    1.038-1.048
    (9.5-11.9 °Plato)
  • Apparent Extract/Final Gravity (°Plato)
    1.008-1.012
    (2.1-3.1 °Plato)
  • Alcohol by Weight (Volume)
    3.2%-4.2%
    (4.1%-5.3%)
  • Bitterness (IBU)
    30-40
  • Color SRM (EBC)
    40+
    (80+ EBC)
  1. Export-Style Stout
  2. export_style_stout
Export-Style Stout
  • Color: Black
  • Clarity: Opaque
  • Perceived Malt Aroma & Flavor: Coffee-like roasted barley and roasted malt aromas are prominent. Initial malt and light caramel flavors give way to a distinctive dry-roasted bitterness in the finish.
  • Perceived Hop Aroma & Flavor: Should not be perceived
  • Perceived Bitterness: May be analytically high, but the perception is lessened by malt sweetness.
  • Fermentation Characteristics: Fruity-estery aroma and flavor is low. Diacetyl should be negligible or not perceived. Slight acidity is acceptable.
  • Body: Medium to full
  • Additional notes: Head retention should be persistent
  • Original Gravity (°Plato)
    1.052-1.072
    (12.9-17.5 °Plato)
  • Apparent Extract/Final Gravity (°Plato)
    1.008-1.020
    (2.1-5.1 °Plato)
  • Alcohol by Weight (Volume)
    4.5%-6.4%
    (5.6%-8.0%)
  • Bitterness (IBU)
    30-60
  • Color SRM (EBC)
    40+
    (80+ EBC)
Unchanged: “2018 Brewers Association Beer Style Guidelines used with permission of Brewers Association”