American-Style Amber/Red Ale

Perception

Color:

Amber to reddish-brown

Clarity:

Chill haze is acceptable at low temperatures

Perceived Malt Aroma & Flavor:

Medium-high to high maltiness with low to medium caramel character

Perceived Hop Aroma & Flavor:

Low to medium-low, exhibiting a wide range of attributes

Perceived Bitterness:

Medium to medium-high

Fermentation Characteristics:

Fruity esters, if present, are low. Diacetyl is usually absent in these beers but may be present at very low levels.

Body:

Medium to medium-high

Analytical

Original Gravity (°Plato):

1.048-1.058 (11.9-14.3 °Plato)

Apparent Extract/Final Gravity (°Plato):

1.01-1.018 (2.5-4.6 °Plato)

Alcohol by Weight (Volume):

3.50%-4.80% (4.40%-6.10%)

Bitterness (IBU):

25-45

Color SRM (EBC):

8-18(16-36 EBC)

2023 Brewers Association Beer Style Guidelines used with permission of Brewers Association.

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Like most amber beers, American amber ale is named after the golden to amber color this American version of English pale ale exhibits. The color is derived from the use of caramel and crystal malt additions, which are roasted to provide amber beers with the color, body and flavor many beer fans have come to appreciate. Falling under the ale beer type, amber ales ferment at warmer temperatures for what is typically a much shorter amount of time than lager style beers.

Pages in category "American-Style Amber/Red Ale"

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