American amber/red ales range from light copper to light brown in color. They are characterized by American-variety hops used to produce the perception of medium hop bitterness, flavor, and medium aroma. Amber ales have medium-high to high maltiness with medium to low caramel character. They should have medium to medium-high bodies. The style may have low levels of fruity-ester flavor and aroma. Diacetyl can be either absent or barely perceived at very low levels. Chill haze is allowable at cold temperatures. Slight yeast haze is acceptable for bottle-conditioned products

  • SRM Color Scale
    11 - 18
  • International Bitterness Units (IBUs)
    25 - 45
  • Alcohol by Volume (ABV)
    3.5% - 6.1%
  • Alcohol
    Mild to Noticeable
  • Hop Aroma/Flavor
    American-variety hop character may range from low to medium-low in aroma and flavor
  • Malt Aroma/Flavor
    Medium-high to high maltiness with low to medium caramel character
  • Yeast Esters
    There may below levels of Fruity-ester flavor
  • Yeast Phenols
    Not common to the style
  • Body
  • Carbonation
    Medium to High
  • Finish Length
    Short to Medium
  • Attenuation
    69 - 75
  • Hops
    Horizon, Cascade, Centennial
  • Malt
    English Pale Ale or American Two-Row, Crystal, Victory
  • Yeast
Food Pairings
  • Cheese
    Gruyère, Derby, Medium Cheddar
  • Entrée
    Grilled Chicken or Turkey, Sandwich, BBQ Seitan
  • Dessert
    Banana Pound Cake
  • Carbonation
    Medium to Fast Rising Bubbles
  • Clarity
    Clear to Slight Haze
  • Color
    Copper to Reddish Brown
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