Malt aroma & flavor
The aroma is grainy or grainy-bready. A distinctive aroma and flavor profile arises from the use of at least 45 percent oat malt and at least 20 percent wheat malt. Pale malt makes up the remainder of the grain bill.
Other Origin Ale Styles
Dutch-Style Kuit, Kuyt or Koyt
Ale · Gold to copper
What to expect
Malt character: The aroma is grainy or grainy-bready. Hop character: Very low to low from noble hops or other traditional European varieties.
Reading guide · The complete guideline attributes below preserve the source’s qualifications.Color · SRM
5–12.5
Pale / strawBlack
Gold to copper · Illustrative colors on the shared, uneven SRM scale.
Explore styles overlapping this color rangeAlcohol · ABV
4.7–7.9%
Reference scale, not a limit on official guideline values.
Bitterness · IBU
25–35
Measured bitterness; perceived bitterness is described in the guideline below.
Brewers Association 2026 · Printed guideline page 31 · PDF page 40. 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 low from noble hops or other traditional European varieties
Perceived bitterness
Medium-low to medium
Body & mouthfeel
Low to medium
Clarity
Chill haze and other haze is acceptable
Color
Gold to copper
Fermentation characteristics
Esters may be present at low levels. Diacetyl is usually absent in these beers but may be present at very low levels. Acidity and sweet corn-like DMS should not be present.
Additional guideline notes & competition context
This style of beer was popular in the Netherlands from 1400-1550.
Technical specifications, including gravity
Original Gravity (°Plato) 1.050-1.080 (12.4-19.3 °Plato) • Apparent Extract/Final Gravity (°Plato) 1.006-1.015 (1.5-3.7 °Plato) • Alcohol by Weight (Volume) 3.8%-6.3% (4.7%-7.9%) • Hop Bitterness (IBU) 25-35 • Color SRM (EBC) 5-12.5 (10-25 EBC)