Belgian and French Origin Ale Styles
Ale · Copper to very dark. SRM/EBC color values can be misleading because the red spectrum of color is not accurately assessed by these measurement systems.
Roasted malt aromas and flavors including cocoa are acceptable at low levels.
Reading guide · The complete guideline attributes below preserve the source’s qualifications.12–25
Copper to very dark. SRM/EBC color values can be misleading because the red spectrum of color is not accurately assessed by these measurement systems. · Illustrative colors on the shared, uneven SRM scale.
Explore styles overlapping this color range4.8–6.6%
Reference scale, not a limit on official guideline values.
5–18
Measured bitterness; perceived bitterness is described in the guideline below.
Brewers Association 2026 · Printed guideline page 27 · PDF page 36. Color graphics are illustrative.
Official style attributes, including what may be present and what should be absent.
Roasted malt aromas and flavors including cocoa are acceptable at low levels. Biscuit and light caramel aromas and flavors are typical. A low to medium level of malt sweetness is often present and should be balanced by acidity from Lactobacillus.
Not present
Very low to medium-low, though acidity and wood-aging (if used) may mask higher bitterness levels.
Low to medium-low with a refreshing mouthfeel
Chill haze is acceptable at low temperatures. Bottle conditioned versions may appear cloudy when served.
Copper to very dark. SRM/EBC color values can be misleading because the red spectrum of color is not accurately assessed by these measurement systems.
Brettanomyces-produced aromas and flavors should be present in Oud Reds and may be present in Oud Bruins. Fruity esters expressed as cherry or green apple attributes are apparent. Very slight levels of ethyl acetate (red apple) may be present. Overall flavor of Oud Bruin is fundamentally characterized by medium low to high lactic sourness. Many versions express very low to medium acetic sourness and aroma; acetic sourness may also be absent.
These beers showcase a pleasant, complex, vinous character and refreshing acidity. Oaky or woody flavors may be pleasantly integrated. Flavors of wine or distilled spirits associated with used barrels should not be present. These beers are often a blend of old and young beer to create the brewer’s intended flavor balance.
Original Gravity (°Plato) 1.044-1.056 (11-13.8 °Plato) • Apparent Extract/Final Gravity (°Plato) 1.008- 1.016 (2.1-4.1 °Plato) • Alcohol by Weight (Volume) 3.8%-5.2% (4.8%-6.6%) • Hop Bitterness (IBU) 5-18 • Color SRM (EBC) 12-25 (24-50 EBC)