Malt aroma & flavor
Medium to high malt aroma and complex fruity aromas are distinctive. Medium to high malt intensity can be rich, creamy, and sweet. Fruity complexity along with soft roasted malt flavor adds distinct character.
Belgian and French Origin Ale Styles
Belgian-Style Strong Dark Ale
Ale · Amber to very dark
What to expect
Medium to high malt aroma and complex fruity aromas are distinctive.
Reading guide · The complete guideline attributes below preserve the source’s qualifications.Color · SRM
8–40
Pale / strawBlack
Amber to very dark · Illustrative colors on the shared, uneven SRM scale.
Explore styles overlapping this color rangeAlcohol · ABV
7.1–11.2%
Reference scale, not a limit on official guideline values.
Bitterness · IBU
20–50
Measured bitterness; perceived bitterness is described in the guideline below.
Brewers Association 2026 · Printed guideline page 24 · PDF page 33. Color graphics are illustrative.
The guideline, in detail
Official style attributes, including what may be present and what should be absent.
Hop aroma & flavor
Low to medium
Perceived bitterness
Low to medium
Body & mouthfeel
Medium to full
Clarity
Chill haze is acceptable at low temperatures
Color
Amber to very dark
Fermentation characteristics
Yeast-derived phenolic spicy flavors and aromas are present at low to medium-low levels. Complex low to medium-high intensity fruity esters are present and in harmony with malt and other attributes. Fusel alcohols should remain in balance and not overwhelm overall aroma and flavor.
Additional guideline notes & competition context
These beers are often (though not always) brewed with dark Belgian candy sugar. Herbs and spices are sometimes used to delicately flavor these strong ales. These beers are typically well attenuated with a deceptive alcoholic strength.
Technical specifications, including gravity
Original Gravity (°Plato) 1.064-1.096 (15.7-22.9 °Plato) • Apparent Extract/Final Gravity (°Plato) 1.012-1.018 (3.1-4.5 °Plato) • Alcohol by Weight (Volume) 5.6%-8.8% (7.1%-11.2%) • Hop Bitterness (IBU) 20-50 • Color SRM (EBC) 8-40 (16-80 EBC)