Malt aroma & flavor
Medium to medium-high caramel malt character should be present in flavor and aroma. Low to medium biscuit or toasted malt character may also be present.
North American Origin Ale Styles
Double Hoppy Red Ale
Ale · Deep amber to dark copper/reddish-brown
What to expect
Medium to medium-high caramel malt character should be present in flavor and aroma.
Reading guide · The complete guideline attributes below preserve the source’s qualifications.Color · SRM
10–17
Pale / strawBlack
Deep amber to dark copper/reddish-brown · Illustrative colors on the shared, uneven SRM scale.
Explore styles overlapping this color rangeAlcohol · ABV
6.1–7.9%
Reference scale, not a limit on official guideline values.
Bitterness · IBU
45–80
Measured bitterness; perceived bitterness is described in the guideline below.
Brewers Association 2026 · Printed guideline page 14 · PDF page 23. Color graphics are illustrative.
The guideline, in detail
Official style attributes, including what may be present and what should be absent.
Hop aroma & flavor
Hop aroma is high, derived from any variety of hops. Hop flavor is high and balanced with other beer attributes.
Perceived bitterness
High to very high
Body & mouthfeel
Medium to full
Clarity
Chill haze is acceptable at low temperatures
Color
Deep amber to dark copper/reddish-brown
Fermentation characteristics
Alcohol content is medium to high. Complex alcohol flavors may be present. Fruity esters are medium. Diacetyl should not be present.
Technical specifications, including gravity
Original Gravity (°Plato) 1.058-1.080 (14.3-19.3 °Plato) • Apparent Extract/Final Gravity (°Plato) 1.015-1.024 (3.9-6.1 °Plato) • Alcohol by Weight (Volume) 4.9%-6.3% (6.1%-7.9%) • Hop Bitterness (IBU) 45-80 • Color SRM (EBC) 10-17 (20-34 EBC)