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Ales : North American Origin

 

Guidelines to Beer Style Categories and Subcategories
By Charlie Papazian

These beer style descriptions are guidelines meant to aid in the decision of which category and subcategory to enter beer. Judges will evaluate the beers using their senses of smell, sight, taste and mouthfeel against the standards put forth in these guidelines.

ALES : NORTH AMERICAN ORIGIN

18. American-Style Pale Ale

American-style pale ales range from golden to light copper colored. The style is characterized by American-variety hops used to produce high hop bitterness, flavor and aroma. American pale ales have medium body and low to medium maltiness. Low caramel character is allowable. Fruity-ester flavor and aroma should be moderate to strong. Diacetyl should be absent or present at very low levels. Chill haze is allowable at cold temperatures.

19. American-Style Amber Ale

American amber ales range from light copper to light brown in color. Amber ales are characterized by American varietal hops used to produce high hop bitterness, flavor and aroma. Amber ales have medium to high maltiness with medium to low caramel character. They should have medium body. The style may have low levels of fruity-ester flavor and aroma. Diacetyl should be absent or barely perceived. Chill haze is allowable at cold temperatures.

20. Golden Ale/Canadian-Style Ale

Golden ales and Canadian-style ales are a straw to golden blonde variation of the classic American-style pale ale. However, golden ale more closely approximates a lager in its crisp, dry palate, low (but noticeable) hop floral aroma and light body. Perceived bitterness is low to medium. Fruity esters may be perceived, but do not predominate. Chill haze should be absent.

21. American-Style Brown Ale

American-style brown ales range from deep copper to brown in color. They have an evident hop aroma and increased bitterness. They have medium body. Estery and fruity-ester characters should be subdued; diacetyl should not be perceived. Chill haze is allowable at cold temperatures.

Specialty Stouts

See Sweet Stout, Oatmeal Stout and Imperial Stout under British Origin, or see Classic Irish-Style Dry Stout and Foreign-Style Stout under Irish Origin.

Porter

See Robust Porter and Brown Porter under British Origin.

 

Beer Style Guidelines © Charlie Papazian 1993, 1994, 1995, 1996

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