Aroma: Usually moderate to
strong hop aroma from dry hopping or late kettle additions of American hop
varieties. A citrusy hop character is
very common, but not required. Low to moderate maltiness supports the hop presentation,
and may optionally show small amounts of specialty malt character (bready,
toasty, biscuity).
Fruity esters vary from moderate to none. No diacetyl.
Dry hopping (if used) may add grassy notes, although this character
should not be excessive.
Appearance: Pale golden to deep
amber. Moderately
large white to off-white head with good retention. Generally quite clear,
although dry-hopped versions may be slightly hazy.
Flavor: Usually a moderate
to high hop flavor, often showing a citrusy American hop character (although
other hop varieties may be used). Low to
moderately high clean malt character supports the hop presentation, and may
optionally show small amounts of specialty malt character (bready, toasty, biscuity). The
balance is typically towards the late hops and bitterness, but the malt
presence can be substantial. Caramel
flavors are usually restrained or absent.
Fruity esters can be moderate to none.
Moderate to high hop bitterness with a medium to dry
finish. Hop flavor and bitterness
often lingers into the finish. No
diacetyl. Dry hopping (if used) may add grassy notes, although this character
should not be excessive.
Mouthfeel: Medium-light to medium
body. Carbonation moderate to high. Overall smooth finish without astringency
often associated with high hopping rates.
Overall Impression: Refreshing and hoppy,
yet with sufficient supporting malt.
History: An American adaptation
of English pale ale, reflecting indigenous ingredients (hops, malt, yeast, and
water). Often lighter in color, cleaner
in fermentation by-products, and having less caramel flavors than English
counterparts.
Comments: There is some overlap
in color between American pale ale and American amber ale. The American pale ale will generally be
cleaner, have a less caramelly malt profile, less body, and often more
finishing hops.
Ingredients: Pale ale malt,
typically American two-row. American
hops, often but not always ones with a citrusy character. American ale yeast. Water can vary in sulfate content, but carbonate
content should be relatively low.
Specialty grains may add character and complexity, but generally make up
a relatively small portion of the grist.
Grains that add malt flavor and richness, light sweetness, and toasty or
bready notes are often used (along with late hops) to differentiate brands.
Vital Statistics: OG: 1.045 – 1.060
IBUs: 30 – 45+ FG: 1.010 – 1.015
SRM: 5 – 14 ABV: 4.5 – 6%
Commercial Examples: Sierra Nevada Pale Ale,
Stone Pale Ale, Great Lakes Burning River Pale Ale, Full Sail Pale Ale, Three
Floyds X-Tra Pale Ale, Anderson Valley Poleeko Gold Pale Ale, Left Hand Brewing Jackman’s Pale Ale, Pyramid Pale Ale, Deschutes Mirror Pond
Aroma: Low to moderate hop
aroma from dry hopping or late kettle additions of American hop varieties. A citrusy hop character is common, but not
required. Moderately low to moderately
high maltiness balances and sometimes masks the hop presentation, and usually
shows a moderate caramel character. Esters vary from moderate to none. No diacetyl.
Appearance: Amber to coppery brown
in color. Moderately
large off-white head with good retention. Generally quite clear,
although dry-hopped versions may be slightly hazy.
Flavor: Moderate to high hop
flavor from American hop varieties, which often but not always has a citrusy
quality. Malt flavors are moderate to
strong, and usually show an initial malty sweetness followed by a moderate
caramel flavor (and sometimes other character malts in lesser amounts). Malt and hop bitterness are usually balanced
and mutually supportive. Fruity esters
can be moderate to none. Caramel
sweetness and hop flavor/bitterness can linger somewhat into the medium to full
finish. No diacetyl.
Mouthfeel: Medium to medium-full
body. Carbonation moderate to high. Overall smooth finish without astringency
often associated with high hopping rates.
Stronger versions may have a slight alcohol
warmth.
Overall Impression: Like an American pale
ale with more body, more caramel richness, and a balance more towards malt than
hops (although hop rates can be significant).
History: Known simply as Red Ales
in some regions, these beers were popularized in the hop-loving Northern
California and the
Comments: Can overlap in color
with American pale ales. However,
American amber ales differ from American pale ales not only by being usually
darker in color, but also by having more caramel flavor, more body, and usually
being balanced more evenly between malt and bitterness. Should not have a strong chocolate or roast
character that might suggest an American brown ale
(although small amounts are OK).
Ingredients: Pale ale malt,
typically American two-row. Medium to dark crystal malts. May also contain specialty
grains which add additional character and uniqueness. American hops, often with citrusy flavors,
are common but others may also be used. Water can vary in sulfate and carbonate
content.
Vital Statistics: OG: 1.045 – 1.060
IBUs: 25 – 40+ FG: 1.010 – 1.015
SRM: 10 – 17 ABV: 4.5 – 6%
Commercial Examples: Mendocino Red Tail Ale,
North Coast Red Seal Ale, St. Rogue Red Ale, Avery Redpoint
Ale, Anderson Valley Boont Amber Ale, Bell's Amber, Hoptown Paint the Town Red, McNeill’s Firehouse Amber Ale
Aroma: Malty, sweet and rich,
which often has a chocolate, caramel, nutty and/or toasty quality. Hop aroma is typically low to moderate. Some interpretations of the style may feature
a stronger hop aroma, a citrusy American hop character, and/or a fresh
dry-hopped aroma (all are optional).
Fruity esters are moderate to very low.
The dark malt character is more robust than other brown ales, yet stops
short of being overly porter-like. The
malt and hops are generally balanced. Moderately low to no diacetyl.
Appearance: Light to very dark
brown color. Clear. Low to moderate off-white
to light tan head.
Flavor: Medium to high malty
flavor (often with caramel, toasty and/or chocolate flavors), with medium to
medium-high bitterness. The medium to
medium-dry finish provides an aftertaste having both malt and hops. Hop flavor can be light to moderate, and may
optionally have a citrusy character. Very low to moderate fruity esters. Moderately low to no
diacetyl.
Mouthfeel: Medium to medium-full
body. More bitter versions may have a
dry, resiny impression. Moderate to moderately high carbonation. Stronger versions may have some alcohol
warmth in the finish.
Overall
Impression: Can be considered a
bigger, maltier, hoppier interpretation of Northern English brown ale or a
hoppier, less malty Brown Porter, often including the citrus-accented hop
presence that is characteristic of American hop varieties.
History/Comments: A strongly flavored,
hoppy brown beer, originated by American home brewers. Related to American Pale and American Amber
Ales, although with more of a caramel and chocolate character, which tends to
balance the hop bitterness and finish. Most
commercial American Browns are not as aggressive as the original homebrewed
versions, and some modern craft brewed examples. IPA-strength brown ales should be entered in
the Specialty category.
Ingredients: Well-modified pale
malt, either American or Continental, plus crystal and darker malts should
complete the malt bill. American hops
are typical, but
Vital Statistics: OG: 1.045 – 1.060
IBUs: 20 – 40+ FG: 1.010 – 1.016
SRM: 18 – 35 ABV: 4.3 – 6.2%
Commercial
Examples:
Brooklyn Brown Ale, Great Lakes Cleveland Brown Ale, Avery Ellie’s Brown Ale,
Left Hand Deep Cover Brown Ale, Bell’s Best Brown, North Coast Acme Brown, Lost
Coast Downtown Brown, Big Sky Moose Drool Brown Ale