Malt aroma & flavor
Malt aroma should present with caramel or lightly toasted malt attributes and should integrate with the fermentation profile.
Belgian and French Origin Ale Styles
Belgian-Style Speciale Belge
Ale · Gold to amber
What to expect
Caramel or lightly toasted malt integrates with the fermentation character. Hops and perceived bitterness range from low to medium.
Reading guide · The complete guideline attributes below preserve the source’s qualifications.Color · SRM
4–12
Pale / strawBlack
Gold to amber · Illustrative colors on the shared, uneven SRM scale.
Explore styles overlapping this color rangeAlcohol · ABV
5.0–6.2%
Reference scale, not a limit on official guideline values.
Bitterness · IBU
20–30
Measured bitterness; perceived bitterness is described in the guideline below.
Brewers Association 2026 · Printed guideline page 23 · PDF page 32. Color graphics are illustrative.
The guideline, in detail
Official style attributes, including what may be present and what should be absent.
Hop aroma & flavor
Very low to medium. Noble-type hops are commonly used.
Perceived bitterness
Low to medium
Body & mouthfeel
Low to medium
Clarity
Chill haze is acceptable at low temperatures
Color
Gold to amber
Fermentation characteristics
Medium fruity esters are typically present. Yeast-derived phenolic spicy flavors and aromas should be present at low to medium-low levels. Diacetyl should not be present.
Technical specifications, including gravity
Original Gravity (°Plato) 1.040-1.054 (10-13.3 °Plato) • Apparent Extract/Final Gravity (°Plato) 1.008- 1.014 (2.1-3.6 °Plato) • Alcohol by Weight (Volume) 3.9%-4.9% (5.0%-6.2%) • Hop Bitterness (IBU) 20-30 • Color SRM (EBC) 4-12 (8-24 EBC)