Strong Ale

Amber to dark brown
Chill haze is acceptable at low temperatures.
Perceived Malt Aroma and Flavor:
Medium to high malt and caramel sweetness. Very low levels of roast malt may be perceived.
Perceived Hop Aroma and Flavor:
Not perceived to very low
Fermentation Characteristics:
A rich, often sweet and complex fruity-estery character can contribute to the profile of Strong Ales. Alcohol types can be varied and complex. Very low levels of diacetyl are acceptable.
Medium to full
Additional Notes:
When using these guidelines as the basis for evaluating entries at competitions, competition organizers may choose to split this category into subcategories which reflect strong and very strong versions.
Alcohol by Volume:
7.00% – 11.30%
SRM Color: