American Strong Ale

Um estilo bastante amplo que descreve cervejas rotuladas de várias maneiras, incluindo as modernas Double Red Ales e outras cervejas com teor alcoólico alto, maltadas, porém lupuladas, que não se encaixam no estilo Barleywine. Diversificada o suficiente para incluir o que pode ser esperado para uma American Amber Ale com teor alcoólico mais alto, com espaço para versões com mais teor alcoólico de outros estilos de American Ale.

Enquanto as versões artesanais modernas foram desenvolvidas como versões de força “imperial” das American Ambers ou Red Ales, o estilo tem muito em comum com as históricas cervejas americanas envelhecidas (Stock Ales). Cervejas com teor alcoólico alto e maltadas eram altamente lupuladas para servir como suprimento antes da Lei Seca. Não há um legado contínuo de produzir cervejas de guarda dessa maneira, mas a semelhança é considerável (embora sem o caráter de idade).

Base de malte pale . Maltes crystal, de médio a escuro, são comuns. Lúpulo americano ou do novo mundo. Levedura neutra ou levemente frutada.

Geralmente com teor alcoólico não tão alto e nem tão rica quanto um American Barleywine. Mais maltada do que uma American ou Double IPA. Mais intensidade de lúpulo americano do que uma British Strong Ale. Mais maltado e encorpada que uma Red IPA.

Medium

Medium

Medium

Medium

Medium

Medium

Medium

Medium

Medium

American-Style Strong Pale Ales are deep golden to copper. Chill haze is allowable at cold temperatures. Hop haze is allowable at any temperature. Low caramel malt aroma is allowable. Fruity-ester aroma should be moderate to strong. Hop aroma is high, exhibiting floral, fruity, sulfur/diesel-like, citrus-like, piney, resinous characters that are typical of though not exclusively from American-variety hops. Low level maltiness may include low caramel malt character. Hop flavor is high, and is reflective of American-variety hop aroma characters. Hop bitterness is high. Fruity-ester flavor is moderate to strong. Diacetyl should be absent or low if present. Body is medium.

American-Style Strong Pale Ales are deep golden to copper. Chill haze is allowable at cold temperatures. Low caramel malt aroma is allowable. Fruity-ester aroma should be moderate to strong. Hop aroma is high, exhibiting floral, fruity, citrus-like, piney, resinous, or sulfur-like American-variety hop characters. Low level maltiness may include low caramel malt character. Hop flavor is high, exhibiting floral, fruity, citrus-like, piney, resinous, or sulfur-like American-variety hop flavors. Hop bitterness is high. Fruity-ester flavor is moderate to strong. Diacetyl should be absent or low if present. Body is medium.

A fairly broad style that can describe beers labeled in various ways, including modern Double/Imperial Red/Amber Ales and other strong, malty-but-hoppy beers that aren't quite in the Barleywine class. Diverse enough to include what may be viewed as a strong American Amber Ale with room for more interpretations of other "Imperial" versions of lower gravity American Ale styles. Many "East Coast" type IPAs might fit better in this category if they have considerable crystal malt or otherwise more of a malty-sweet finish.

While modern craft versions were developed as "imperial" strength versions of American amber or red ales, the style has much in common with historic American stock ales. Strong, malty beers were highly hopped to keep as provision beers prior to prohibition. There is no continuous legacy of brewing stock ales in this manner, but the resemblance is considerable. Stone Arrogant Bastard was born out of a batch of pale ale that was mistakenly made with excess ingredients, thus creating what may have been the prototype for the imperial amber/red ale. Great Lakes first brewed Nosferatu in the early 1990s and called it a stock ale, although they now call it an imperial red ale. So whether by direct historical inspiration or by accident, the style developed independently in the craft beer era and has subsequently become quite popular.

Well-modified pale malt as a base; some character malts would be appropriate, medium to dark crystal malts are typical. Citrusy or piney American hops are common, although any American or New World varieties can be used in quantity, provided they do not clash with the malt character. Generally uses an attenuative American yeast.

Generally not as strong and as rich as an American Barleywine. More malt balanced than an American or Double IPA with more American hop intensity than an English Strong Ale style would tolerate.