German Origin Ale Styles
Ale · Pale to chestnut brown
In darker versions, a detectable degree of roast malt may be present without being aggressive.
Reading guide · The complete guideline attributes below preserve the source’s qualifications.4–18
Pale to chestnut brown · Illustrative colors on the shared, uneven SRM scale.
Explore styles overlapping this color range4.9–5.6%
Reference scale, not a limit on official guideline values.
10–15
Measured bitterness; perceived bitterness is described in the guideline below.
Brewers Association 2026 · Printed guideline page 22 · PDF page 31. Color graphics are illustrative.
Official style attributes, including what may be present and what should be absent.
In darker versions, a detectable degree of roast malt may be present without being aggressive. Smoky malt aroma and flavor, ranging from low to high, should be present. Smoke character should be smooth, not harshly phenolic, suggesting a mild sweetness.
Not present
Low
Medium to full
If served with yeast, appearance may be very cloudy.
Pale to chestnut brown
The aroma and flavor of a Weiss Rauchbier with yeast should be fruity and phenolic. The phenolic characteristics are often described as clove, nutmeg, vanilla, and smoke. Banana esters are often present at low to medium-high levels. No diacetyl should be perceived. Weissbiers are well attenuated and very highly carbonated.
Beers in this style are made with at least 50 percent wheat malt. They are often roused during pouring, and, when yeast is present, will have a yeasty flavor and a fuller mouthfeel.
Original Gravity (°Plato) 1.047-1.056 (11.7-13.8 °Plato) • Apparent Extract/Final Gravity (°Plato) 1.008-1.016 (2.1-4.1 °Plato) • Alcohol by Weight (Volume) 3.9%-4.4% (4.9%-5.6%) • Hop Bitterness (IBU) 10-15 • Color SRM (EBC) 4-18 (8-36 EBC)