Malt aroma & flavor
Low caramel malt aroma is allowable. Low level maltiness may include low caramel malt character.
North American Origin Ale Styles
American-Style Strong Pale Ale
Ale · Pale to copper
What to expect
Malt character: Low caramel malt aroma is allowable. Hop character: High to very 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
3–8
Pale / strawBlack
Pale to copper · Illustrative colors on the shared, uneven SRM scale.
Explore styles overlapping this color rangeAlcohol · ABV
5.6–6.4%
Reference scale, not a limit on official guideline values.
Bitterness · IBU
40–50
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 to very 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
High
Body & mouthfeel
Medium
Clarity
Chill haze is acceptable at low temperatures. Hop haze is allowable at any temperature.
Color
Pale to copper
Fermentation characteristics
Fruity esters may be low to high. Diacetyl should not be present.
Technical specifications, including gravity
Original Gravity (°Plato) 1.050-1.058 (12.4-14.2 °Plato) • Apparent Extract/Final Gravity (°Plato) 1.006-1.010 (1.6-2.7 °Plato) • Alcohol by Weight (Volume) 4.4%-5.05% (5.6%-6.4%) • Hop Bitterness (IBU) 40-50 • Color SRM (EBC) 3-8 (6-16 EBC)