Malt aroma & flavor
Low caramel malt aroma is allowable. Low to medium maltiness may include low caramel malt character.
North American Origin Ale Styles
American-Style Pale Ale
Ale · Straw to light amber
What to expect
Malt character: Low caramel malt aroma is allowable. Hop character: High, exhibiting a wide range of attributes including floral, citrus, fruity (berry, tropical, stone fruit and other), sulfur, diesel-like, onion-garlic, catty, piney, resinous, and many others.
Reading guide · The complete guideline attributes below preserve the source’s qualifications.Color · SRM
4–7
Pale / strawBlack
Straw to light amber · Illustrative colors on the shared, uneven SRM scale.
Explore styles overlapping this color rangeAlcohol · ABV
4.4–5.4%
Reference scale, not a limit on official guideline values.
Bitterness · IBU
30–50
Measured bitterness; perceived bitterness is described in the guideline below.
Brewers Association 2026 · Printed guideline page 9 · PDF page 18. 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, exhibiting a wide range of attributes including floral, citrus, fruity (berry, tropical, stone fruit and other), sulfur, diesel-like, onion-garlic, catty, piney, resinous, and many others.
Perceived bitterness
Medium to medium-high
Body & mouthfeel
Medium
Clarity
Chill haze is acceptable at low temperatures. Hop haze is allowable at any temperature.
Color
Straw to light amber
Fermentation characteristics
Fruity esters may be low to high. Diacetyl should not be present.
Technical specifications, including gravity
Original Gravity (°Plato) 1.044-1.050 (11-12.4 °Plato) • Apparent Extract/Final Gravity (°Plato) 1.008- 1.014 (2.1-3.6 °Plato) • Alcohol by Weight (Volume) 3.5%-4.3% (4.4%-5.4%) • Hop Bitterness (IBU) 30-50 • Color SRM (EBC) 4-7 (8-14 EBC)