DoA Ale Style Descriptions

Category A
(ALE)

1) Big Brittish Ales
Aroma Appearance Flavor Body
a) Barley Wine Malty, vinous, alchahol, fruity-ester, very low diacetyl Tawny copper to dark brown, Chill haze allowable High residual malty sweetness Full
14-22 SRM 50-100 IBU OG 1.090-120
Complexity of alcohols and fruity-ester characters are often high and counter-balanced by the perception of low to assertive bitterness and extraordinary alcohol content. Hop aroma and flavor may be minimal to very high. A caramel and vinous aroma and flavor is part of the character.
Commercial examples: Anchor's Old Foghorn, Young's Old Nick, Sierra Nevada Bigfoot, Rogue Old Crustacean
b) English Old / Strong Ale Fruity-estery Amber to copper, Chill haze acceptable Malty sweet, fruity, balanced bitterness Medium to full
10-16 SRM 30-40 IBU OG 1.055-75
Fruity-ester flavor and aroma should contribute to the character of this ale. Bitterness should be evident and balanced with malt and/or caramel sweetness. Alcohol types can be varied and complex.
Commercial examples: Theakston's Old Peculier, Young's Winter Warmer, Thomas Hardy's
c) Scottish Strong Ale Medium to high diacetyl, hop aroma low to absent, malty, may have slight roastiness or smokiness Deep copper to very black, not opaque Overwhelmingly malty, Low to medium hop bitterness, hop flavor low or absent, diacetyl, may be roasty and/or smoky Full
10-47 SRM 25-35 IBU OG 1.050-1.100
In this style it is quite common for the fermentation to be roused so the yeast will stay in suspension and attenuate the beer. There can be medium to high diacetyl present. These beers are much less hopped than English Strong Ales. They are overwhelmingly malty with some kettle caramelization. Slight roasted malt qualities may be provide by the limited use of dark roasted malt or roasted barley. Faint smoky character is OK. Malt character balanced by clean alcohol flavors.
Commercial examples: Belhaven's 90/-, McEwan's Scotch Ale, Traquir House Bear Ale, Gordon Highland Scotch Ale, Caledonian Edinburgh Strong Ale, Rose Street Auld Reekie 90/-, Glaschu Double Whammy, Maclays Scotch Ale, Maclays Old Alloa Ale, Harviestoun Old Manor.

1) Big Brittish Ales
	Aroma	Appearance	Flavor	Body
a) Barley Wine	Malty, vinous, alchahol, fruity-ester, very low diacetyl	Tawny copper to dark brown, Chill haze allowable	High residual malty sweetness	Full
14-22 SRM	50-100 IBU	OG 1.090-120
Complexity of alcohols and fruity-ester characters are often high and counter-balanced by the perception of low to assertive bitterness and extraordinary alcohol content. Hop aroma and flavor may be minimal to very high. A caramel and vinous aroma and flavor is part of the character. Commercial examples: Anchor's Old Foghorn, Young's Old Nick, Sierra Nevada Bigfoot, Rogue Old Crustacean
b) English Old / Strong Ale	Fruity-estery	Amber to copper, Chill haze acceptable	Malty sweet, fruity, balanced bitterness	Medium to full
10-16 SRM	30-40 IBU	OG 1.055-75
Fruity-ester flavor and aroma should contribute to the character of this ale. Bitterness should be evident and balanced with malt and/or caramel sweetness. Alcohol types can be varied and complex. Commercial examples: Theakston's Old Peculier, Young's Winter Warmer, Thomas Hardy's
c) Scottish Strong Ale	Medium to high diacetyl, hop aroma low to absent, malty, may have slight roastiness or smokiness	Deep copper to very black, not opaque	Overwhelmingly malty, Low to medium hop bitterness, hop flavor low or absent, diacetyl, may be roasty and/or smoky	Full
10-47 SRM	25-35 IBU	OG 1.050-1.100
In this style it is quite common for the fermentation to be roused so the yeast will stay in suspension and attenuate the beer. There can be medium to high diacetyl present. These beers are much less hopped than English Strong Ales. They are overwhelmingly malty with some kettle caramelization. Slight roasted malt qualities may be provide by the limited use of dark roasted malt or roasted barley. Faint smoky character is OK. Malt character balanced by clean alcohol flavors. Commercial examples: Belhaven's 90/-, McEwan's Scotch Ale, Traquir House Bear Ale, Gordon Highland Scotch Ale, Caledonian Edinburgh Strong Ale, Rose Street Auld Reekie 90/-, Glaschu Double Whammy, Maclays Scotch Ale, Maclays Old Alloa Ale, Harviestoun Old Manor.

2) Robust English Ale
Aroma Appearance Flavor Body
a) India Pale Ale Full, flowery hop aroma. Fruity-ester moderate to very strong. Golden to deep-copper. Chill haze allowable. May have strong hop flavor in addition to intense hop bitterness. Medium maltiness, yet crisp and dry due to high hops and minerals. High alchahol content. Fruity-ester moderate to very strong. Medium
8-14 SRM 40-60 IBU OG 1.050-70
Characterized by intense hop bitterness with a high alcohol content. A high hopping rate and the use of water with high mineral content results in a crisp, dry beer.
b) English Strong (Extra Special) Bitter Medium to strong hops. Fruity-ester character. Low diacetyl acceptable. Golden to copper. Chill haze acceptable. Medium to strong hop flavor and bitterness. Malt sweetness more pronounced than other bitters. Fruity-ester character. Low diacetyl allowable. Well attenuated for its strength, yet full bodied.
12-14 SRM 30-55 IBU OG 1.046-60
Good hop character and mild carbonation traditionally characterize draft-cask versions, but in bottled versions a slight increase in carbon dioxide content is acceptable. Fruity-ester character and very low diacetyl (butterscotch) character are acceptable in aroma and flavor. The residual malt sweetness of this richly flavored, full-bodied bitter is more pronounced than in other bitters.

2) Robust English Ale
	Aroma	Appearance	Flavor	Body
a) India Pale Ale	Full, flowery hop aroma. Fruity-ester moderate to very strong.	Golden to deep-copper. Chill haze allowable.	May have strong hop flavor in addition to intense hop bitterness. Medium maltiness, yet crisp and dry due to high hops and minerals. High alchahol content. Fruity-ester moderate to very strong.	Medium
8-14 SRM	40-60 IBU	OG 1.050-70
Characterized by intense hop bitterness with a high alcohol content. A high hopping rate and the use of water with high mineral content results in a crisp, dry beer.
b) English Strong (Extra Special) Bitter	Medium to strong hops. Fruity-ester character. Low diacetyl acceptable.	Golden to copper. Chill haze acceptable.	Medium to strong hop flavor and bitterness. Malt sweetness more pronounced than other bitters. Fruity-ester character. Low diacetyl allowable.	Well attenuated for its strength, yet full bodied.
12-14 SRM	30-55 IBU	OG 1.046-60
Good hop character and mild carbonation traditionally characterize draft-cask versions, but in bottled versions a slight increase in carbon dioxide content is acceptable. Fruity-ester character and very low diacetyl (butterscotch) character are acceptable in aroma and flavor. The residual malt sweetness of this richly flavored, full-bodied bitter is more pronounced than in other bitters.

3) Light Scottish Ale
Aroma Appearance Flavor Body
a) Scottish Light Ale Malty, no hop aroma. Low diacetyl and sulpher ok. May posess faint smoke. Golden-amber to deep brown. Chill haze is acceptable. Malty, little hop bitterness, no hop flavor or aroma. May have faint smoke. Soft and chewy yet light-bodied.
8-17 SRM 9-20 IBU OG 1.030-35
Rounded flavor profile, malty, caramellike, soft and chewy with low hop rates. Little hop bitterness, and no perceived hop flavor or aroma. Yeast characters such as diacetyl (butterscotch) and sulfuriness are acceptable at very low levels. May possess a faint smoky character. Bottled versions of this traditional draft beer may contain higher amounts of carbon dioxide than is typical for draft versions.
b) Scottish Heavy Ale Malty. Low fruit esters OK. Diacetyl and sulpheriness acceptable if very low. May have faint smoke. Golden-amber to deep brown. May have chill haze. Rounded flavor profile, malty, low but perceptable hop bitterness. May have faint smoke. Soft and chewy, with medium body. Moderate in strength.
10-19 SRM 12-20 IBU OG 1.035-40
Characterized by a rounded flavor profile, Scottish ales are malty, caramellike, soft and chewy. Dominated by a smooth, sweet maltiness balanced with low, but perceptible, hop bitterness. Yeast characters such as diacetyl (butterscotch) and sulfuriness are acceptable at very low levels. Fruity esters are very low, if evident. May possess a faint smoky character. Bottled versions of this traditional draft beer may contain higher amounts of carbon dioxide than is typical for draft versions.
c) Scottish Export Ale Malty, may have faint smoke. Fruity-ester character may be apparent. Diacetyl (butterscotch) and sulfuriness acceptable at very low levels. Hops absent or barely perceptable. Golden-amber to deep brown, Chill haze is acceptable. Malty, caramellike, bitterness low to medium. May posess faint smoke. Soft and chewy, medium body.
10-19 SRM 15-25 IBU OG 1.040-50
Characterized by a rounded flavor profile, malty, sweet, caramellike, soft and chewy. Diacetyl (butterscotch) and sulfuriness are acceptable at very low levels. Bottled versions of this traditional draft beer may contain higher amounts of carbon dioxide than is typical for draft versions.

3) Light Scottish Ale
	Aroma	Appearance	Flavor	Body
a) Scottish Light Ale	Malty, no hop aroma. Low diacetyl and sulpher ok. May posess faint smoke.	Golden-amber to deep brown. Chill haze is acceptable.	Malty, little hop bitterness, no hop flavor or aroma. May have faint smoke.	Soft and chewy yet light-bodied.
8-17 SRM	9-20 IBU	OG 1.030-35
Rounded flavor profile, malty, caramellike, soft and chewy with low hop rates. Little hop bitterness, and no perceived hop flavor or aroma. Yeast characters such as diacetyl (butterscotch) and sulfuriness are acceptable at very low levels. May possess a faint smoky character. Bottled versions of this traditional draft beer may contain higher amounts of carbon dioxide than is typical for draft versions.
b) Scottish Heavy Ale	Malty. Low fruit esters OK. Diacetyl and sulpheriness acceptable if very low. May have faint smoke.	Golden-amber to deep brown. May have chill haze.	Rounded flavor profile, malty, low but perceptable hop bitterness. May have faint smoke.	Soft and chewy, with medium body. Moderate in strength.
10-19 SRM	12-20 IBU	OG 1.035-40
Characterized by a rounded flavor profile, Scottish ales are malty, caramellike, soft and chewy. Dominated by a smooth, sweet maltiness balanced with low, but perceptible, hop bitterness. Yeast characters such as diacetyl (butterscotch) and sulfuriness are acceptable at very low levels. Fruity esters are very low, if evident. May possess a faint smoky character. Bottled versions of this traditional draft beer may contain higher amounts of carbon dioxide than is typical for draft versions.
c) Scottish Export Ale	Malty, may have faint smoke. Fruity-ester character may be apparent. Diacetyl (butterscotch) and sulfuriness acceptable at very low levels. Hops absent or barely perceptable.	Golden-amber to deep brown, Chill haze is acceptable.	Malty, caramellike, bitterness low to medium. May posess faint smoke.	Soft and chewy, medium body.
10-19 SRM	15-25 IBU	OG 1.040-50
Characterized by a rounded flavor profile, malty, sweet, caramellike, soft and chewy. Diacetyl (butterscotch) and sulfuriness are acceptable at very low levels. Bottled versions of this traditional draft beer may contain higher amounts of carbon dioxide than is typical for draft versions.

4) Brown and Mild Ales
Aroma Appearance Flavor Body
a) English Light Mild Hop aroma can be light. Very low diacetyl may be appropriate. Fruity ester level is very low. Light amber to light brown. Chill haze is allowable. Malty, with little hop bitterness or flavor. Very low diacetyl flavors may be appropriate. Light, but robust for its low alchahol.
8-17 SRM 10-24 IBU OG 1.030-38
Malty sweet tones dominate the flavor profile with little hop bitterness or flavor. This beer should be flavorful in spite of the low alchahol content.
b) English Dark Mild Fruity-ester level is very low. Very little hop aroma. Rosted maltiness should dominate. Very low diacetyl may be appropriate. Deep copper to dark brown (often with a red tint). Malty sweet, caramel. Very little hop flavor. Rosted maltiness should dominate. Very low diacetyl may be appropriate. Light, but robust for its low alchahol.
17-34 SRM 10-24 IBU OG 1.030-38
Malty sweet, caramel, licorice and roast malt tones dominate the flavor and aroma profile with very little hop flavor or aroma.
c) English Brown Malty, very little hop aroma. Fruity-esters are appropriate. Diacetyl should be very low, if evident. Deep copper to brown. Chill haze is allowable. Maltiness dominates, with very little hop flavor. Fruity-ester flavors are appropriate. Diacetyl should be very low, if evident. Medium
15-22 SRM 15-25 IBU OG 1.040-50
Dry to sweet maltiness dominates with very little hop flavor or aroma. Fruity-ester flavors are appropriate. Diacetyl should be very low, if evident.
d) American Brown Evident hop aroma. Estery and fruity-ester characters subdued, diacetyl should not be perceived. Deep copper to brown. Chill haze is allowable. Malty, but with increased bitterness. Diacetyl should not be perceived. Medium
15-22 SRM 25-60 IBU OG 1.040-55
Evident hop aroma and increased bitterness. Estery and fruity-ester characters should be subdued, and diacetyl should not be perceived.

4) Brown and Mild Ales
	Aroma	Appearance	Flavor	Body
a) English Light Mild	Hop aroma can be light. Very low diacetyl may be appropriate. Fruity ester level is very low.	Light amber to light brown. Chill haze is allowable.	Malty, with little hop bitterness or flavor. Very low diacetyl flavors may be appropriate.	Light, but robust for its low alchahol.
8-17 SRM	10-24 IBU	OG 1.030-38
Malty sweet tones dominate the flavor profile with little hop bitterness or flavor. This beer should be flavorful in spite of the low alchahol content.
b) English Dark Mild	Fruity-ester level is very low. Very little hop aroma. Rosted maltiness should dominate. Very low diacetyl may be appropriate.	Deep copper to dark brown (often with a red tint).	Malty sweet, caramel. Very little hop flavor. Rosted maltiness should dominate. Very low diacetyl may be appropriate.	Light, but robust for its low alchahol.
17-34 SRM	10-24 IBU	OG 1.030-38
Malty sweet, caramel, licorice and roast malt tones dominate the flavor and aroma profile with very little hop flavor or aroma.
c) English Brown	Malty, very little hop aroma. Fruity-esters are appropriate. Diacetyl should be very low, if evident.	Deep copper to brown. Chill haze is allowable.	Maltiness dominates, with very little hop flavor. Fruity-ester flavors are appropriate. Diacetyl should be very low, if evident.	Medium
15-22 SRM	15-25 IBU	OG 1.040-50
Dry to sweet maltiness dominates with very little hop flavor or aroma. Fruity-ester flavors are appropriate. Diacetyl should be very low, if evident.
d) American Brown	Evident hop aroma. Estery and fruity-ester characters subdued, diacetyl should not be perceived.	Deep copper to brown. Chill haze is allowable.	Malty, but with increased bitterness. Diacetyl should not be perceived.	Medium
15-22 SRM	25-60 IBU	OG 1.040-55
Evident hop aroma and increased bitterness. Estery and fruity-ester characters should be subdued, and diacetyl should not be perceived.

5) Traditional English Ale
Aroma Appearance Flavor Body
a) Classic English Pale Ale High hop, some malt and caramel. Moderate to strong fruity esters. Very low to no Diacetyl. Golden to copper. Chill haze is allowable at cold temperatures High hop bitterness and flavor. Low to medium maltiness. Low caramel is allowable. Fruity-ester moderate to strong. Very low to no Diacetyl. Medium
4-11 SRM 20-40 IBU OG 1.044-56
English-variety hop character, flavor and aroma, should be evident. Low caramel is allowable.
b) English Ordinary Bitter Diacetyl and fruity-ester properties are acceptable. Medium hop aroma, some malt. Gold to Copper. Chill haze is allowable at cold temperatures. Low to medium malt sweetness. Medium hop flavor and bitterness. Diacetyl and fruity-ester properties acceptable. Light to medium
Mild carbonation in draft, but higher C02 is acceptable in bottles.
8-12 SRM 20-35 IBU OG 1.033-38
Good hop character and mild carbonation traditionally characterize draft-cask versions, but in bottled versions a slight increase in carbon dioxide content is acceptable. Diacetyl and fruity-ester properties are acceptable, but should be minimized in this form of bitter.
c) English Best (Special) Bitter Apparant hop, some maltiness. Fruity esters and low diacetyl acceptable. Golden to copper.
Chill haze is allowable at cold temperatures. Medium malt sweetness. Fairly high in hop charactor, both flavor and bitterness. Medium, but well attenuated
12-14 SRM 28-46 IBU OG 1.038-45
More robust than ordinary bitter. Fairly well attenuated with medium body and medium residual sweetness. Good hop character and mild carbonation traditionally characterize draft-cask versions, but in bottled versions a slight increase in carbon dioxide content is acceptable. The special bitter has more hop character than ordinary bitter.

5) Traditional English Ale
	Aroma	Appearance	Flavor	Body
a) Classic English Pale Ale	High hop, some malt and caramel. Moderate to strong fruity esters. Very low to no Diacetyl.	Golden to copper. Chill haze is allowable at cold temperatures	High hop bitterness and flavor. Low to medium maltiness. Low caramel is allowable. Fruity-ester moderate to strong. Very low to no Diacetyl.	Medium
4-11 SRM	20-40 IBU	OG 1.044-56
English-variety hop character, flavor and aroma, should be evident. Low caramel is allowable.
b) English Ordinary Bitter	Diacetyl and fruity-ester properties are acceptable. Medium hop aroma, some malt.	Gold to Copper. Chill haze is allowable at cold temperatures.	Low to medium malt sweetness. Medium hop flavor and bitterness. Diacetyl and fruity-ester properties acceptable.	Light to medium Mild carbonation in draft, but higher C02 is acceptable in bottles.
8-12 SRM	20-35 IBU	OG 1.033-38
Good hop character and mild carbonation traditionally characterize draft-cask versions, but in bottled versions a slight increase in carbon dioxide content is acceptable. Diacetyl and fruity-ester properties are acceptable, but should be minimized in this form of bitter.
c) English Best (Special) Bitter	Apparant hop, some maltiness. Fruity esters and low diacetyl acceptable.	Golden to copper. Chill haze is allowable at cold temperatures.	Medium malt sweetness. Fairly high in hop charactor, both flavor and bitterness.	Medium, but well attenuated
12-14 SRM	28-46 IBU	OG 1.038-45
More robust than ordinary bitter. Fairly well attenuated with medium body and medium residual sweetness. Good hop character and mild carbonation traditionally characterize draft-cask versions, but in bottled versions a slight increase in carbon dioxide content is acceptable. The special bitter has more hop character than ordinary bitter.

6) American Pale Ale
Aroma Appearance Flavor Body
a) American Pale Ale
4-11 SRM 20-40 IBU OG 1.044-56
Range from golden to light copper color. 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.

6) American Pale Ale
	Aroma	Appearance	Flavor	Body
a) American Pale Ale
4-11 SRM	20-40 IBU	OG 1.044-56
Range from golden to light copper color. 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.

7) Porter
Aroma Appearance Flavor Body
a) Robust Porter
25-35+ SRM 25-40 IBU OG 1.040-58
A medium to full body in a balanced beer that has a noticeably coffee-like dryness, and may have a malty sweet flavor that comes through in the finish. Chocolate and black malts add a sharp bitterness, but do so without adding roasted or charcoal notes. There can be a little roast barley character or none at all. Hop bitterness is medium to high. Hop flavor and aroma is none to medium. Fruitiness, esters and low diacetyl are OK. The color is deep brown with red hues to black.
Commercial examples: Anchor Porter, Sierra Nevada Porter, Black Hook Porter.
b) Brown Porter
20-35 SRM 20-30 IBU OG 1.040-50
A bit lighter than the robust, with light to medium body and generally lower in alcohol. The malt sweetness is low to medium and well-balanced with the medium hop bitterness. No strong roast barley or burnt malt character. Color is medium to dark brown with reddish tones. None to medium hop aroma and flavor. Fruitiness, esters and low diacetyl are OK.
Commercial examples: Samuel Smith's Taddy Porter, Young's London Porter, Yuengling Porter, Stegmeter Porter, Pickwick's Porter, Essex Porter, Burton Porter, Pimlico Porter, Catamount Porter, Whitbread Porter.

7) Porter
	Aroma	Appearance	Flavor	Body
a) Robust Porter
25-35+ SRM	25-40 IBU	OG 1.040-58
A medium to full body in a balanced beer that has a noticeably coffee-like dryness, and may have a malty sweet flavor that comes through in the finish. Chocolate and black malts add a sharp bitterness, but do so without adding roasted or charcoal notes. There can be a little roast barley character or none at all. Hop bitterness is medium to high. Hop flavor and aroma is none to medium. Fruitiness, esters and low diacetyl are OK. The color is deep brown with red hues to black. Commercial examples: Anchor Porter, Sierra Nevada Porter, Black Hook Porter.
b) Brown Porter
20-35 SRM	20-30 IBU	OG 1.040-50
A bit lighter than the robust, with light to medium body and generally lower in alcohol. The malt sweetness is low to medium and well-balanced with the medium hop bitterness. No strong roast barley or burnt malt character. Color is medium to dark brown with reddish tones. None to medium hop aroma and flavor. Fruitiness, esters and low diacetyl are OK. Commercial examples: Samuel Smith's Taddy Porter, Young's London Porter, Yuengling Porter, Stegmeter Porter, Pickwick's Porter, Essex Porter, Burton Porter, Pimlico Porter, Catamount Porter, Whitbread Porter.

8) Traditional Stout
Aroma Appearance Flavor Body
a) Classic Irish-Style Dry Stout
40+ SRM 30-40 IBU OG 1.038-48
Dry stouts have an initial malt and caramel flavor profile with a distinctive dry-roasted bitterness in the finish. Dry stouts achieve a dry-roasted character through the use of roasted barley. Some slight acidity may be perceived, but is not necessary. Hop aroma and flavor should not be perceived. Dry stouts have medium body. Fruity esters are minimal and overshadowed by malt, hop bitterness and roasted barley character. Diacetyl (butterscotch) should be very low or not perceived. Head retention and rich character should be part of its visual character.
b) Foreign-Style Stout
40+ SRM 30-60 IBU OG 1.052-72
Foreign-style stouts have an initial malt sweetness and caramel flavor with a distinctive dry-roasted bitterness in the finish. Some slight acidity is permissible and a medium- to full-bodied mouthfeel is appropriate. Hop aroma and flavor should not be perceived. The perception of fruity esters is low. Diacetyl (butterscotch) should be negligible or not perceived. Head retention is excellent.

8) Traditional Stout
	Aroma	Appearance	Flavor	Body
a) Classic Irish-Style Dry Stout
40+ SRM	30-40 IBU	OG 1.038-48
Dry stouts have an initial malt and caramel flavor profile with a distinctive dry-roasted bitterness in the finish. Dry stouts achieve a dry-roasted character through the use of roasted barley. Some slight acidity may be perceived, but is not necessary. Hop aroma and flavor should not be perceived. Dry stouts have medium body. Fruity esters are minimal and overshadowed by malt, hop bitterness and roasted barley character. Diacetyl (butterscotch) should be very low or not perceived. Head retention and rich character should be part of its visual character.
b) Foreign-Style Stout
40+ SRM	30-60 IBU	OG 1.052-72
Foreign-style stouts have an initial malt sweetness and caramel flavor with a distinctive dry-roasted bitterness in the finish. Some slight acidity is permissible and a medium- to full-bodied mouthfeel is appropriate. Hop aroma and flavor should not be perceived. The perception of fruity esters is low. Diacetyl (butterscotch) should be negligible or not perceived. Head retention is excellent.

9) Robust Stout
Aroma Appearance Flavor Body
a) Sweet Stout
40+ SRM 15-25 IBU OG 1.045-56
Sweet stouts, also referred as to cream stouts, have less roasted bitter flavor and more full-bodied mouthfeel than dry stouts. The style can be given more body with milk sugar (lactose) before bottling. Malt sweetness, chocolate and caramel flavor should dominate the flavor profile. Hops should balance sweetness without contributing apparent flavor or aroma.
b) Oatmeal Stout
20+ SRM 20-40 IBU OG 1.038-56
Oatmeal stouts typically include oatmeal in their grist, resulting in a pleasant, full flavor and smooth profile that is rich without being grainy. Roasted malt character of caramel and chocolate should be evident, smooth and not bitter. Bitterness is moderate -- not high. Hop flavor and aroma are optional, but should not overpower the overall balance. This is a medium- to full-bodied beer with minimal fruity esters.
c) Imperial Stout
20+ SRM 50-80 IBU OG 1.075-90
Dark copper to very black, imperial stouts typically have alcohol contents exceeding 8 percent. The extremely rich malty flavor and aroma is balanced with assertive hopping and fruity-ester characteristics. Perceived bitterness can be moderate, balanced with malt character, to very high in the darker versions. Roasted malt astringency and bitterness can be perceived moderately, but should not overwhelm the overall character. Hop aroma can be subtle to overwhelmingly floral. Diacetyl (butterscotch) levels should be very low.

9) Robust Stout
	Aroma	Appearance	Flavor	Body
a) Sweet Stout
40+ SRM	15-25 IBU	OG 1.045-56
Sweet stouts, also referred as to cream stouts, have less roasted bitter flavor and more full-bodied mouthfeel than dry stouts. The style can be given more body with milk sugar (lactose) before bottling. Malt sweetness, chocolate and caramel flavor should dominate the flavor profile. Hops should balance sweetness without contributing apparent flavor or aroma.
b) Oatmeal Stout
20+ SRM	20-40 IBU	OG 1.038-56
Oatmeal stouts typically include oatmeal in their grist, resulting in a pleasant, full flavor and smooth profile that is rich without being grainy. Roasted malt character of caramel and chocolate should be evident, smooth and not bitter. Bitterness is moderate -- not high. Hop flavor and aroma are optional, but should not overpower the overall balance. This is a medium- to full-bodied beer with minimal fruity esters.
c) Imperial Stout
20+ SRM	50-80 IBU	OG 1.075-90
Dark copper to very black, imperial stouts typically have alcohol contents exceeding 8 percent. The extremely rich malty flavor and aroma is balanced with assertive hopping and fruity-ester characteristics. Perceived bitterness can be moderate, balanced with malt character, to very high in the darker versions. Roasted malt astringency and bitterness can be perceived moderately, but should not overwhelm the overall character. Hop aroma can be subtle to overwhelmingly floral. Diacetyl (butterscotch) levels should be very low.

10) American Micro
Aroma Appearance Flavor Body
a) American Wheat
2-8 SRM 5-17 IBU OG 1.030-50
This beer can be made using either an ale or lager yeast. Brewed with 30 to 50 percent wheat. Hop rates are higher, and carbonation is lower than German-style wheat beers. A fruity-estery aroma and flavor is typical, but at low levels; however, phenolic, clovelike characteristics should not be perceived. Color is usually golden to light amber, and the body should be light to medium in character. Diacetyl should be at very low levels.
b) Blonde Ale
4-7 SRM 15-33 IBU OG 1.045-60
It has an apparent light to medium malt aroma and flavor but should not have a syrupy flavor. They are usually balanced with light to medium hop bitterness though the accent should remain with the malt. The bitterness may come out more in the aftertaste creating a very dry sensation. Hop aroma may be medium to non-existent.
This is the type of Golden Ale being brewed by the microbreweries and brewpubs. It is usually an all-malt brew. It is likely to have a pleasant hop bouquet, a soft, lightly malty palate, and some fruitiness. There are a few versions of this style with very restrained use of hops, making the beer sweet in character. Fruitiness may be light to medium. Light diacetyl and DMS is OK.
Commercial examples: Sea Dog Windjammer, Mill City Spring Fever Blonde Ale, Catamount Gold, Goose Island Blonde Ale.
c) Amber Ale Hop aroma moderate to intense. Malty, and clean. Light red to deep copper, up to just short of brown Balanced to hoppy, malt is very evident. Some caramel to mildly toasted malt flavor. Medium, with a dry finish
25-40 IBU OG 1.045-60
This emerging style, sometimes referred to as red ale, is currently heading in two directions. One emphasizes balance and smoothness, where the other leans more toward an aggressive American hop flavor. At this time, both types should be considered acceptable. Both styles emphasize maltiness, and even hoppy versions are balanced by malt. Malt flavor should be dominated by caramel-crystal notes and/or munich spicey-roasty flavors. These beers should be all malt, so any adjunct flavors should be considered a flaw. Base malts should be relatively neutral without the typically Brittish biscuit flavor. A great Amber ale should be smooth, balanced, and quaffable. American hop flavors and aroma can be intense in the more bitter, (often dry-hopped) versions.
Commercial examples: Mendocino's Red Tail Ale (Balanced), Big Time's Atlas Amber (Balanced),Rogue St. Red (Hoppy);
Alaskan Autumn Ale (Alaskan Brewing), Capstone ESB (Oasis Brewery), DeLaveaga Red Ale (Seabright Brewing), Red Nectar (Humbolt Brewing), Red Seal Ale (North Coast Brewing), Seabright Amber Ale (Seabright Brewing)

DoA Ale Style Descriptions

Category A (ALE)

Aaron Birenboim (505) 293-0110 beer@ptree.abq.nm.us http://www.swcp.com/~aaron/

Category A
(ALE)

Aaron Birenboim
(505) 293-0110
beer@ptree.abq.nm.us
http://www.swcp.com/~aaron/