Malt aroma & flavor
Medium levels of roasted malt, caramel, and chocolate aromas and flavors should be present.
North American Origin Ale Styles
American-Style Brown Ale
Ale · Deep copper to very dark brown
What to expect
Medium levels of roasted malt, caramel, and chocolate aromas and flavors should be present.
Reading guide · The complete guideline attributes below preserve the source’s qualifications.Color · SRM
15–26
Pale / strawBlack
Deep copper to very dark brown · Illustrative colors on the shared, uneven SRM scale.
Explore styles overlapping this color rangeAlcohol · ABV
4.2–6.3%
Reference scale, not a limit on official guideline values.
Bitterness · IBU
30–45
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-low to medium-high
Perceived bitterness
Medium to high
Body & mouthfeel
Medium
Clarity
Chill haze is acceptable at low temperatures
Color
Deep copper to very dark brown
Fermentation characteristics
Low to medium-low fruity esters may be present. Diacetyl should not be present.
Technical specifications, including gravity
Original Gravity (°Plato) 1.040-1.060 (10-14.7 °Plato) • Apparent Extract/Final Gravity (°Plato) 1.010- 1.018 (2.6-4.6 °Plato) • Alcohol by Weight (Volume) 3.3%-5.0% (4.2%-6.3%) • Hop Bitterness (IBU) 30-45 • Color SRM (EBC) 15-26 (30-52 EBC)