Malt aroma & flavor
These beers are characterized by a toasted malt aroma and flavor, and a slight malt sweetness.
Belgian and French Origin Ale Styles
Ale · Gold to chestnut brown/red
These beers are characterized by a toasted malt aroma and flavor, and a slight malt sweetness.
Reading guide · The complete guideline attributes below preserve the source’s qualifications.4–16
Gold to chestnut brown/red · Illustrative colors on the shared, uneven SRM scale.
Explore styles overlapping this color range4.4–8.0%
Reference scale, not a limit on official guideline values.
20–30
Measured bitterness; perceived bitterness is described in the guideline below.
Brewers Association 2026 · Printed guideline page 26 · PDF page 35. Color graphics are illustrative.
Official style attributes, including what may be present and what should be absent.
These beers are characterized by a toasted malt aroma and flavor, and a slight malt sweetness.
Low to medium from noble-type hops
Low to medium
Low to medium
Chill haze is acceptable. These beers are often bottle conditioned so slight yeast haze is acceptable.
Gold to chestnut brown/red
Fruity ester aromas are medium to high. Fruity ester flavors are low to medium. Diacetyl should not be present. Historical Bière de Garde examples may have low levels of Brettanomyces yeast-derived flavors including any of slightly acidic, fruity, horsey, goaty, or leather-like attributes. Beer displaying more pronounced levels of Brettanomyces derived attributes is categorized as Brett Beer. Alcohol may be evident in higher strength beers.
Earthy or cellar-like aromas are acceptable.
Original Gravity (°Plato) 1.060-1.080 (14.7-19.3 °Plato) • Apparent Extract/Final Gravity (°Plato) 1.010-1.016 (2.5-4.0 °Plato) • Alcohol by Weight (Volume) 3.5%-6.3% (4.4%-8.0%) • Hop Bitterness (IBU) 20-30 • Color SRM (EBC) 4-16 (8-32 EBC)