Other 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.

Other Origin Ale Styles

  1. Grodziskie
  2. Grodziskie
Grodziskie
  • Color: Pale to light amber
  • Clarity: Chill haze is acceptable at low temperatures
  • Perceived Malt Aroma & Flavor: Malt aroma and flavor is low
  • Perceived Hop Aroma & Flavor: Not perceived to low. Noble-type hops are commonly used.
  • Perceived Bitterness: Very low to medium-low
  • Fermentation Characteristics: Low to medium fruity-estery aromas balanced with light malty and spicy aromas may be present. Low yeast-derived phenolic spiciness may be perceived. Diacetyl and acidic character should not be perceived.
  • Body: Low to medium
  • Additional notes: Theses beers should display a balance of light sweetness, spiciness and low to medium fruity-estery flavors.
  • 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)
  1. Adambier
  2. Adambier
Adambier
  • Color: Light brown to very dark
  • Clarity: Beer color may be too dark to perceive. When clarity is perceivable, chill haze is absent.
  • Perceived Malt Aroma & Flavor: Toast and caramel malt aroma and flavor may be evident. Astringency from highly roasted malt should not be present.
  • Perceived Hop Aroma & Flavor: Hop aroma and flavor is low. Traditional and non-hybrid varieties of European hops are traditionally used.
  • 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.
  • 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)
  1. Dutch-Style Kuit, Kuyt or Koyt
  2. Dutch-Style-Kuit, Kuyt or Koyt
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. Very low levels of diacetyl are acceptable. Acidity and sweet corn-like DMS should not be perceived.
  • Body: Low to medium
  • Additional notes: This style of beer was popular in the Netherlands from 1400-1550
  • 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)
  1. Classic Australian-Style Pale Ale
  2. Classic Australian-Style Pale Ale
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-estery aroma and flavor should be present, and are defining character of this beer style, balanced by low to medium hop aroma. Overall flavor impression is mild. Clean yeasty, bready character may be evident. Yeast in suspension if present may impact overall perception of bitterness. Diacetyl if present should be very low. DMS should not be present.
  • Body: Low to medium with a dry finish
  • 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)
  1. Australian-Style Pale Ale
  2. Australian-Style Pale Ale
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 Australian 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 estery flavor and aroma are acceptable but not essential.
  • Body: Low to low-medium with a dry finish
  • Additional notes: Overall impression is a well-integrated easy drinking, refreshing pale ale style with distinctive fruity Australian hop aromas and flavours. Diacetyl if present should be very low. DMS should not be present.
  • 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)
    3-19
    (6-18 EBC)
  1. International-Style Pale Ale
  2. International-Style Pale Ale
International-Style Pale Ale
  • Color: Gold to light brown
  • 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 depending on variety and origin of hops used, and should reflect attributes typical of non-U.S. and non-British variety hops.
  • Perceived Bitterness: Medium to high
  • Fermentation Characteristics: Fruity-estery flavor and aroma can be low to high. Diacetyl should be absent or present at very low levels. DMS should not be present.
  • Body: Low to medium

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%)

Bitterness (IBU)
20-42

Color SRM (EBC)
5-14
(10-28 EBC)

  1. Finnish-Style Sahti
  2. Finnish-Style Sahti
Finnish-Style Sahti
  • Color: Pale to copper
  • Clarity: Chill haze, yeast haze and general turbidity is acceptable.
  • Perceived Malt Aroma & Flavor: Malt aroma is medium-low to medium. Malt flavor is medium to high with malt sweetness evident.
  • Perceived Hop Aroma & Flavor: Not present to very low
  • Perceived Bitterness: Very low
  • Fermentation Characteristics: These beers can vary significantly in character. Fruity-estery and yeasty aromas are medium to high. Diacetyl should not be perceived. Bread/bakers’ yeast is traditionally used for fermentation and may produce flavors and aromas of complex alcohols, clove-like phenols and banana fruitiness.
  • Body: Medium to full
  • Additional notes: Juniper aroma and flavor should be evident due to the use of juniper boughs/branches and berries in the brewing process

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)

  1. Swedish-Style Gotlandsdricke
  2. Swedish-Style Gotlandsdricke
Swedish-Style Gotlandsdricke (Götlandsdricka)
  • Color: Pale to copper
  • Clarity: Chill haze or yeast haze is acceptable
  • Perceived Malt Aroma & Flavor: Malt aroma and flavor is 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-estery and yeasty aromas are medium to high. Diacetyl should not be perceived.
  • Body: Medium to full
  • Additional notes: Juniper aroma and flavor should be evident due to the use of juniper boughs/branches and berries in the brewing process. These beers are characterized by juniper and birchwood smoked malt.
  • 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)
  1. Breslau-Style Pale Schoeps
  2. Breslau-Style Pale Schoeps
Breslau-Style Pale Schoeps
  • Color: Straw to light amber
  • Clarity: Chill haze is acceptable at low temperatures
  • Perceived Malt Aroma & Flavor: Malt sweetness is medium to medium-high. A high proportion of pale wheat malt (as much as 80 percent) is used to brew these beers as well as Pilsener and other pale specialty malts. They may have a bready, aromatic biscuit malt aroma, but should not display caramel character.
  • Perceived Hop Aroma & Flavor: Very low
  • Perceived Bitterness: Medium-low to medium
  • Fermentation Characteristics: Fruity-estery aromas may be evident as these beers are fermented with ale yeast as opposed to wheat beer yeast. Fruity-estery flavors may be present. Diacetyl and phenolic aromas and flavors should not be perceived.
  • Body: Full
  • Additional notes: Traditional German wheat beer yeast is not used in this style of beer
  • 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)
    2-8+
    (4-16+ EBC)
  1. Breslau-Style Dark Schoeps
  2. Breslau-Style Dark Schoeps
Breslau-Style Dark Schoeps
  • Color: Dark brown to black
  • Clarity: Beer color may be too dark to perceive. When clarity is perceivable, chill haze is acceptable at low temperatures.
  • Perceived Malt Aroma & Flavor: Malt sweetness is medium to medium-high. Roast malt bitterness may be evident at low levels. A high proportion of dark wheat malt (as much as 80%) is used to brew these beers as along with other specialty toasted and dark specialty malts. They have a pronounced malt character with aromas of toasted or nutty malt, but lack caramel character.
  • Perceived Hop Aroma & Flavor: Very low
  • Perceived Bitterness: Low
  • Fermentation Characteristics: Fruity-estery aromas and flavors may be evident as these beers are fermented with ale yeast, but not with traditional wheat beer yeast. Diacetyl and phenolic aromas and flavors should not be perceived.
  • Body: Full
  • 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)
    25-40+
    (50-80+ EBC)
Unchanged: “2018 Brewers Association Beer Style Guidelines used with permission of Brewers Association”