North American Origin Ale Styles
Ale · Black
Coffee-like roasted barley and roasted malt aromas are prominent.
Reading guide · The complete guideline attributes below preserve the source’s qualifications.40+
Black · Illustrative colors on the shared, uneven SRM scale.
Explore styles overlapping this color range5.7–8.0%
Reference scale, not a limit on official guideline values.
35–60
Measured bitterness; perceived bitterness is described in the guideline below.
Brewers Association 2026 · Printed guideline page 13 · PDF page 22. Color graphics are illustrative.
Official style attributes, including what may be present and what should be absent.
Coffee-like roasted barley and roasted malt aromas are prominent. Low to medium malt sweetness with any of caramel, chocolate, or roasted coffee attributes present at low to medium levels, with a distinct dry-roasted bitterness in the finish. Astringency from roasted malt and roasted barley is low. Slight roasted malt acidity is acceptable.
Medium to high, often with any of citrusy, resiny or other attributes typical of many American hop varieties.
Medium to high
Medium to full
Opaque
Black
Fruity esters are low. Diacetyl is usually absent in these beers but may be present at very low levels.
Head retention should be persistent
Original Gravity (°Plato) 1.050-1.075 (12.4-18.2 °Plato) • Apparent Extract/Final Gravity (°Plato) 1.010-1.022 (2.6-5.6 °Plato) • Alcohol by Weight (Volume) 4.5%-6.4% (5.7%-8.0%) • Hop Bitterness (IBU) 35-60 • Color SRM (EBC) 40+ (80+ EBC)