German Origin Ale Styles
Ale · Copper to dark brown
A variety of malts contribute to medium-low to medium malt aroma and flavor.
Reading guide · The complete guideline attributes below preserve the source’s qualifications.11–19
Copper to dark brown · Illustrative colors on the shared, uneven SRM scale.
Explore styles overlapping this color range4.6–5.6%
Reference scale, not a limit on official guideline values.
25–52
Measured bitterness; perceived bitterness is described in the guideline below.
Brewers Association 2026 · Printed guideline page 18 · PDF page 27. Color graphics are illustrative.
Official style attributes, including what may be present and what should be absent.
A variety of malts contribute to medium-low to medium malt aroma and flavor. Toast aroma typical of Munich malts should be present. Slight nuttiness is acceptable. Roast malt character should be present at low levels and well-integrated with the overall malt profile. Smoke character should not be present.
Low to medium with hop flavor more perceptible than aroma, with attributes typical of traditional German noble hops.
Medium to high, producing a clean dry finish.
Medium-low to medium.
Clear to slightly hazy. Chill haze should not be present
Copper to dark brown
Fruity esters are absent to low, with attributes expressed subtly as citrus, pear, dark cherry or plum. A slight sulfur aroma is acceptable. Diacetyl should not be present.
The Altbier style is originally from the Dusseldorf area. The overall impression is clean, crisp and flavorful with a dry finish.
Original Gravity (°Plato) 1.044-1.052 (11-12.9 °Plato) • Apparent Extract/Final Gravity (°Plato) 1.008- 1.014 (2.1-3.6 °Plato) • Alcohol by Weight (Volume) 3.6%-4.4% (4.6%-5.6%) • Hop Bitterness (IBU) 25-52 • Color SRM (EBC) 11-19 (22-38 EBC)