Família
Ale Marrom Britânica
Tipo
Ale
Status
ConsolidadoGuias
2014–2026 · 15 edições
Escola cervejeira
Porter Inglesa
Ale · Ale Marrom Britânica
A moderate-strength dark brown English ale with a restrained roasty, bitter character. May have a range of roasted flavors, generally without burnt qualities, and often has a malty chocolate and caramel profile.
4.0–5.4%
ABV
18–35
IBU
20.0–30.0
SRM
1.040–1.052
OG
A moderate-strength dark brown English ale with a restrained roasty, bitter character. May have a range of roasted flavors, generally without burnt qualities, and often has a malty chocolate and caramel profile.
Moderate to moderately low bready, biscuity, and toasty malt aroma with mild roastiness, often like chocolate. Additional malt complexity may be present as caramel, nuts, toffee sweetness. May have up to a moderate level of floral or earthy hops. Moderate fruity esters optional, but desirable. Low diacetyl optional.
Brown to dark brown in color, often with ruby highlights. Good clarity, although may be opaque. Moderate off-white to light tan head with good to fair retention.
Moderate bready, biscuity, and toasty malt flavor with a mild to moderate chocolate roastiness, and often a significant caramel, nutty, or toffee character, possibly with lower levels of darker flavors like coffee or licorice. Should not be burnt or harshly roasted, although small amounts may contribute a bitter chocolate complexity. Up to moderate earthy or floral hop flavor optional. Low to moderate fruity esters. medium-low to medium bitterness varies the balance from slightly malty to slightly bitter, with a fairly dry to slightly sweet finish. Moderately-low diacetyl optional.
Medium-light to medium body. Moderately-low to moderately-high carbonation. Light to moderate creamy texture.
Exemplos comerciais
4.4–5.9%
ABV
20–30
IBU
20.0–35.0
SRM
1.040–1.050
OG
Fruity esters are acceptable. Diacetyl is usually absent in these beers but may be present at low levels.
Very low to medium
Dark brown to very dark. May have red tint.
Low to medium malt sweetness. Caramel and chocolate attributes are acceptable. Strong roast barley or strong burnt or black malt character should not be present.
Low to medium
