Here are various beer descriptors to hopefully spark your interest and get your mouth watering. These are meant only as guidelines, and to show you the kinds of things to expect from a range of well-loved craft beer styles. This information could be handy to someone wishing to order our full brew package or just to learn a bit more about beer styles that you may be offered from our stock range for custom labeling.

  • Golden or Blonde Ale

  • Color: Straw to gold

  • Clarity: Chill haze should not be present

  • Perceived Malt Aroma & Flavor: Low malt sweetness and toast, cereal-like or other pale malt attributes should be present in flavor and aroma at low to medium-low levels.

  • Perceived Hop Aroma & Flavor: Hop aroma and flavor should be medium-low to medium, with attributes typical of hops of any origin present but not dominant.

  • Perceived Bitterness: Low to medium

  • Fermentation Characteristics: Fruity esters may be present at low to medium-low levels. Diacetyl and DMS should not be present.

  • Body: Low to medium with a crisp finish

  • American-Style Pale Ale

  • Color: Straw to light amber

  • Clarity: Chill haze is acceptable at low temperatures. Hop haze is allowable at any temperature.

  • Perceived Malt Aroma & Flavor: Low caramel malt aroma is allowable. Low to medium maltiness may include low caramel malt character.

  • Perceived Hop Aroma & Flavor: High, exhibiting floral, fruity (berry, tropical, stone fruit and other), sulfur, diesel-like, onion-garlic, catty, citrusy, piney or resinous character that was originally associated with American-variety hops. Hops with these attributes now also originate from countries other than the U.S.

  • Perceived Bitterness: Medium to medium-high

  • Fermentation Characteristics: Fruity esters may be low to high. Diacetyl should not be present.

  • Body: Medium

  • Juicy or Hazy Pale Ale

  • Color: Straw to light amber

  • Clarity: Low to very high degree of cloudiness is typical of these beers. Starch, yeast, hop, protein and/or other compounds contribute to a wide range of hazy appearance within this category.

  • Perceived Malt Aroma & Flavor: Low to medium-low malt aroma and flavor may be present

  • Perceived Hop Aroma & Flavor: Medium-high to very high hop aroma and flavor are present, with attributes typical of hops from any origin.

  • Perceived Bitterness: Low to medium. The impression of bitterness is soft and well-integrated into overall balance and may differ significantly from measured or calculated IBU levels.

  • Fermentation Characteristics: Medium-low to medium-high fruity esters are present and can contribute to the perception of sweetness and be complementary to the hop profile. Diacetyl should not be present.

  • Body: Medium-low to medium-high. Perceived silky or full mouthfeel may contribute to overall flavor profile.

  • Additional notes: Grist may include oats, wheat or other adjuncts to promote haziness. The term “juicy” is frequently used to describe taste and aroma attributes often present in these beers which result from late, often very large, additions of hops. A juicy character is not required, however. Other hop-derived attributes such as citrus, pine, spice, floral or others may be present with or without the presence of juicy attributes.

  • American-Style India Pale Ale

  • Color: Gold to copper

  • Clarity: Chill haze is acceptable at low temperatures. Hop haze is allowable at any temperature.

  • Perceived Malt Aroma & Flavor: Medium-low to medium intensity malt attributes are present in aroma and flavor

  • Perceived Hop Aroma & Flavor: High, exhibiting floral, fruity (berry, tropical, stone fruit and other), sulfur, diesel-like, onion-garlic, catty, citrusy, piney or resinous character that was originally associated with American-variety hops. Hops with these attributes now also originate from countries other than the USA.

  • Perceived Bitterness: Medium-high to very high

  • Fermentation Characteristics: Fruity esters are low to high. Diacetyl and DMS should not be present.

  • Body: Medium-low to medium

  • Additional notes: The use of water with high mineral content may result in a crisp, dry beer rather than a malt-accentuated version. Sugar adjuncts may be used to enhance body and balance. Hops of varied origins may be used for bitterness or for approximating traditional American character. Versions of this style brewed with darker malts, non-traditional ale yeasts, fruits, spices or other flavorings are categorized as Experimental India Pale Ales.

  • Juicy or Hazy India Pale Ale

  • Color: Straw to deep light amber

  • Clarity: Low to very high degree of cloudiness is typical of these beers. Starch, yeast, hop, protein and/or other compounds contribute to a wide range of hazy appearance within this category.

  • Perceived Malt Aroma & Flavor: Low to medium-low malt aroma and flavor may be present

  • Perceived Hop Aroma & Flavor: Medium-high to very high hop aroma and flavor are present, with attributes typical of hops from any origin

  • Perceived Bitterness: Low to medium. The impression of bitterness is soft and well-integrated into overall balance and may differ significantly from measured or calculated IBU levels.

  • Fermentation Characteristics: Medium to medium-high fruity esters are present, and can contribute to the perception of sweetness and be complementary to the hop profile. Diacetyl should not be present.

  • Body: Medium-low to medium-high. A silky or full mouthfeel may contribute to overall flavor profile.

  • Additional notes: Grist may include oats, wheat or other adjuncts to promote haziness. Lactose may be used to enhance body and balance. Lactose should not lend to, or overwhelm, the flavor character of these beers. The term “juicy” is frequently used to describe taste and aroma attributes often present in these beers which result from late, often very large, additions of hops. A juicy character is not required, however. Other hop-derived attributes such as citrus, pine, spice, floral or others may be present with or without the presence of juicy attributes. Versions of this style brewed with darker malts, non-traditional ale yeasts, fruits, spices or other flavorings are categorized as Experimental India Pale Ales.

  • American-Style Imperial or Double India Pale Ale

  • Color: Straw to medium amber

  • Clarity: Chill haze is acceptable at low temperatures. Haze created by dry hopping is allowable at any temperature.

  • Perceived Malt Aroma & Flavor: Low to medium pale malt character is typical. Low pale caramel malt character may be present.

  • Perceived Hop Aroma & Flavor: Hop aroma and flavor is very high. Hop character should be fresh and evident, derived from any variety of hops. Hop flavor should not be harsh.

  • Perceived Bitterness: Very high but not harsh

  • Fermentation Characteristics: Alcohol content is medium-high to high and evident. Fruity esters are medium to high. Diacetyl should not be present.

  • Body: Medium to full

  • Additional notes: This style of beer should exhibit the fresh character of hops. Oxidized or aged character should not be present. Versions of this style brewed with darker malts, non-traditional ale yeasts, fruits, spices or other flavorings are categorized as Experimental India Pale Ales.

Patience beer loveres, more beer style suggestions to come....

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