Malt aroma & flavor
Low to medium-low caramel malt and dark roasted malt aromas and flavors are present. Astringency and burnt character of roast malt should be absent.
North American Origin Ale Styles
American-Style Black Ale
Ale · Very dark to black
What to expect
Low to medium-low caramel malt and dark roasted malt aromas and flavors are present.
Reading guide · The complete guideline attributes below preserve the source’s qualifications.Color · SRM
35+
›
Pale / strawBlack
Very dark to black · Illustrative colors on the shared, uneven SRM scale.
Explore styles overlapping this color rangeAlcohol · ABV
6.3–7.6%
Reference scale, not a limit on official guideline values.
Bitterness · IBU
40–70
Measured bitterness; perceived bitterness is described in the guideline below.
Brewers Association 2026 · Printed guideline page 12 · PDF page 21. Color graphics are illustrative.
The guideline, in detail
Official style attributes, including what may be present and what should be absent.
Hop aroma & flavor
Medium-high to high, with fruity, citrusy, piney, floral, herbal or other aromas derived from hops of all origins.
Perceived bitterness
Medium-high to high
Body & mouthfeel
Medium
Clarity
Opaque
Color
Very dark to black
Fermentation characteristics
Fruity esters are low to medium. Diacetyl should not be present.
Additional guideline notes & competition context
Black ales that do not meet the specifications for American-Style Black Ale may possibly be categorized as Experimental India Pale Ale.
Technical specifications, including gravity
Original Gravity (°Plato) 1.056-1.075 (13.8-18.2 °Plato) • Apparent Extract/Final Gravity (°Plato) 1.012-1.018 (3.1-4.6 °Plato) • Alcohol by Weight (Volume) 5.0%-6.0% (6.3%-7.6%) • Hop Bitterness (IBU) 40-70 • Color SRM (EBC) 35+ (70+ EBC)