German Origin Ale Styles
Ale · Pale to very dark, with darker versions ranging from dark amber to dark brown.
In darker versions, malt aromas and flavors can optionally include low level roasted malt characters expressed as any of cocoa-chocolate, caramel, toffee, or biscuit attributes.
Reading guide · The complete guideline attributes below preserve the source’s qualifications.4–25
Pale to very dark, with darker versions ranging from dark amber to dark brown. · Illustrative colors on the shared, uneven SRM scale.
Explore styles overlapping this color range4.9–5.6%
Reference scale, not a limit on official guideline values.
10–15
Measured bitterness; perceived bitterness is described in the guideline below.
Brewers Association 2026 · Printed guideline page 21 · PDF page 30. Color graphics are illustrative.
Official style attributes, including what may be present and what should be absent.
In darker versions, malt aromas and flavors can optionally include low level roasted malt characters expressed as any of cocoa-chocolate, caramel, toffee, or biscuit attributes. Malt sweetness can vary from low to medium. Low level of roast malt astringency is acceptable when balanced with low to medium malt sweetness.
Not present
Very low to low
Low to medium
Chill haze is acceptable in versions packaged and served without yeast. In versions served with yeast, appearance may range from hazy to very cloudy.
Pale to very dark, with darker versions ranging from dark amber to dark brown.
Low to medium banana–like or other fruity ester aromas and flavors are typical. Clove-like or other phenolic aromas and flavors should also be present. No yeast aroma should be present in versions without yeast. Versions packaged and served without yeast will not have yeast flavor or full mouthfeel typical of beers with yeast. Versions with yeast will have low to medium yeast aroma and flavor and a full mouthfeel, but the yeast character should not overpower the balance of rye and barley malts, esters, and phenolics.
Grist should include at least 30 percent rye malt. Versions with yeast are often roused during pouring. When yeast is present, the beer should have a yeasty flavor and a fuller mouthfeel.
Original Gravity (°Plato) 1.047-1.056 (11.7-13.8 °Plato) • Apparent Extract/Final Gravity (°Plato) 1.008-1.016 (2.1-4.1 °Plato) • Alcohol by Weight (Volume) 3.9%-4.4% (4.9%-5.6%) • Hop Bitterness (IBU) 10-15 • Color SRM (EBC) 4-25 (8-50 EBC)