Malt aroma & flavor
Medium-low to medium intensity malt attributes are present in aroma and flavor
North American Origin Ale Styles
American-Style India Pale Ale
Ale · Pale to copper
What to expect
Medium-low to medium intensity malt attributes are present in aroma and flavor
Reading guide · The complete guideline attributes below preserve the source’s qualifications.Color · SRM
4–12
Pale / strawBlack
Pale to copper · Illustrative colors on the shared, uneven SRM scale.
Explore styles overlapping this color rangeAlcohol · ABV
6.3–7.5%
Reference scale, not a limit on official guideline values.
Bitterness · IBU
50–70
Measured bitterness; perceived bitterness is described in the guideline below.
Brewers Association 2026 · Printed guideline page 10 · PDF page 19. Color graphics are illustrative.
The guideline, in detail
Official style attributes, including what may be present and what should be absent.
Hop aroma & flavor
High to very high, exhibiting a wide range of attributes including floral, piney, citrus, fruity (berry, tropical, stone fruit and other), sulfur, diesel-like, onion-garlic, catty, resinous, and many others.
Perceived bitterness
Medium-high to very high
Body & mouthfeel
Medium-low to medium
Clarity
Chill haze is acceptable at low temperatures. Hop haze is allowable at any temperature.
Color
Pale to copper
Fermentation characteristics
Fruity esters are low to high. Diacetyl and DMS should not be present.
Additional guideline notes & competition context
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 non-traditional yeasts, fruits, spices, or other flavorings are categorized as Experimental India Pale Ales. Versions of this style brewed with darker malts, may be categorized as Experimental India Pale Ales, or possibly as American-Style Black Ale. When using these guidelines as the basis for evaluating entries at competitions, competition organizers may choose to create subcategories which reflect the use of different types of hops or malts, and associated sensory outcomes.
Technical specifications, including gravity
Original Gravity (°Plato) 1.060-1.070 (14.7-17.1 °Plato) • Apparent Extract/Final Gravity (°Plato) 1.010-1.016 (2.5-4.1 °Plato) • Alcohol by Weight (Volume) 5.0%-6.0% (6.3%-7.5%) • Hop Bitterness (IBU) 50-70 • Color SRM (EBC) 4-12 (8-24 EBC)