Serving Temperature



Light amber to mid-range brown in color, strong ales are medium to full bodied with a malty sweetness and may have low levels of roast malt character. Hop aroma should be minimal and flavor can vary from none to medium in character intensity. Fruity-ester flavors and aromas can contribute to the character of this ale. Bitterness should be minimal but evident and balanced with malt and/or caramel-like sweetness. Alcohol types can be varied and complex. A rich, often sweet and complex estery character may be evident. Very low levels of diacetyl are acceptable. Chill haze is acceptable at low temperatures. (This style may often be split into two categories, strong and very strong.)

  • SRM Color Scale
    8 - 21
  • International Bitterness Units (IBUs)
    30 - 65
  • Alcohol by Volume (ABV)
    5.5% - 8.9%
  • Hop Aroma/Flavor
    Not present to very low
  • Malt Aroma/Flavor
    Medium to high malt and caramel sweetness. Very low levels of roast malt may be present.
  • Yeast Esters
    Rich, often sweet and complex fruity ester attributes can contribute to the profile of Strong Ales. Alcohol types can be varied and complex. Diacetyl is usually absent in these beers but may be present at very low levels
Food Pairings
  • Cheese
    Camembert, Gloucester, Gorgonzola, Roquefort, Stilton
  • Entrée
    Roasted or Grilled Game, Lamb, Beef and Salmon
  • Dessert
    Spiced Plum-walnut Tart, Classic Canolli, Toffee Apple Crisp
  • Clarity
  • Color
    Amber to dark brown
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