Família
Ale Britânica Forte
Tipo
Ale
Status
ConsolidadoGuias
2014–2026 · 16 edições
Ale · Ale Britânica Forte
A stronger-than-average English ale, though usually not as strong or rich as an English Barley Wine, but usually malty. Warming. Shows positive maturation effects of a well-kept, aged beer.
6.2–9.0%
ABV
30–60
IBU
12.0–30.0
SRM
1.058–1.088
OG
Low level attributes typical of wood-aging such as vanillin are acceptable. Brettanomyces and acidity reflect historical character; low level attributes such as horsey, goaty, leathery, phenolic, etc. and acidity may be present and balanced with other flavors. Attributes arising from liquids previously aged in a barrel, such as bourbon or sherry, should not be present. Beers that exhibit such attributes are categorized as wood- and barrel-aged beers.
Very low to medium
Copper-red to very dark
Fruity esters can enhance and complement the malt aroma and flavor profile. Old Ales have malt and sometimes caramel sweetness.
Medium to full
5.5–9.0%
ABV
30–60
IBU
10.0–22.0
SRM
1.055–1.088
OG
A stronger-than-average English ale, though usually not as strong or rich as an English Barley Wine, but usually malty. Warming. Shows positive maturation effects of a well-kept, aged beer.
Malty-sweet with fruity esters, often with a complex blend of dried fruit, vinous, caramel, molasses, toffee, light treacle, or other specialty malt aromas. Some alcohol and nutty oxidative notes are acceptable, akin to those found in Sherry, Port, or Madeira. Hop aroma not usually present.
Deep amber to very dark reddish-brown color, but most are fairly dark. Age and oxidation may darken the beer further. Clear, but can be almost opaque. Moderate to low cream- to light tan-colored head; retention average to poor.
Medium to high malt character with a luscious malt complexity, often with nut, caramel, or molasses-like flavors. Light chocolate or roasted malt flavors are optional, but should never be prominent. Balance is often malty-sweet, but may be well hopped; the impression of bitterness often depends on amount of aging. Moderate to high fruity esters are common, and may take on a dried-fruit or vinous character. The finish may vary from dry to somewhat sweet. Extended aging may contribute oxidative flavors similar to a fine old Sherry, Port, or Madeira. Alcoholic strength should be evident, though not overwhelming. Low diacetyl optional.
Medium to full, chewy body, although older examples may be lower in body due to continued attenuation during conditioning. Alcohol warmth is often evident and always welcome. Low to moderate carbonation, depending on age and conditioning. Light acidity may be present, as well as some tannin if wood-aged; both are optional.
Exemplos comerciais
