Description

A distinctive quality of these ales is that their yeast undergoes an aging process (often for years) in bulk storage or through bottle conditioning, which contributes to a rich, wine-like and often sweet oxidation character. Old ales are copper-red to very dark in color. Complex estery character may emerge.

Quantitative
  • SRM Color Scale
    12 - 30
  • International Bitterness Units (IBUs)
    30 - 65
  • Alcohol by Volume (ABV)
    6.3% - 9.1%
Flavor
  • Alcohol
    Noticeable to Hot
  • Hop Aroma/Flavor
    Hop aroma and flavor are not perceived to medium. Hop bitterness is minimal but evident.
  • Malt Aroma/Flavor
    A malty and sometimes caramel-like sweetness may be evident.
  • Yeast Esters
    Fruit (Varies)
  • Yeast Phenols
    Not common to style
Palate
  • Body
    Moderate to Mouth-Coating
  • Carbonation
    Low to Medium
  • Finish Length
    Long
  • Attenuation
    66 - 76
Ingredients
  • Hops
    Kent Goldings
  • Malt
    Pale, Chocolate, Black Patent
  • Water
    Varies
  • Yeast
    Ale, Brettanomyces possible
Food Pairings
  • Cheese
    Double Gloucester
  • Entrée
    Roast Beef and Lamb
  • Dessert
    Spiced Plum Walnut Tart
Appearance
  • Carbonation
    Slow to Medium Rising Bubbles
  • Clarity
    Opaque
  • Color
    Copper-Red to Very Dark
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