Contents:

• Real Ale Style Chart
• Real Ale Style Guidelines
• Cask Conditioned Real Ale
• The Real Ale Competition

Real Ale Style Chart

Click on a link below to see a Category's detailed guidelines:

	Real Ale Category	Original Gravity	Final Gravity	IBUs	SRM	%Abv
	Mild	1.030-1.038	1.008-1.013	10-20	10-20	2.5-4.0
	Ordinary Bitter	1.030-1.038	1.008-1.013	20-40	6-14	3.0-3.8
	Special or Best Bitter	1.039-1.045	1.009-1.014	20-45	6-14	3.7-4.8
	Golden Ale	1.038-1.049	1.008-1.013	15-40	2-8	3.6-5.1
	Strong Bitter / ESB	1.046-1.065	1.011-1.020	30-65	6-14	4.4-6.2
	Northern English Brown	1.040-1.050	1.010-1.013	15-30	12-30	4.0-5.0
	Southern English Brown	1.040-1.050	1.011-1.014	15-24	20-35	3.5-5.0
	Old Ale	1.060-1.090	1.015-1.022	30-60	12-16	6.0-9.0+
	Strong Mild	1.050-1.065	1.013-1.020	15-25	12-16	5.0-6.5
	Brown Porter	1.040-1.050	1.008-1.014	20-30	20-35	3.8-5.2
	Dry Stout	1.035-1.050	1.007-1.011	30-50	35+	3.2-5.5
	Sweet Stout	1.035-1.066	1.010-1.022	20-40	35+	3.0-5.6
	Oatmeal Stout	1.035-1.060	1.010-1.018	20-50	35+	3.3-6.0
	Scottish Light 60/-	1.030-1.034	1.010-1.013	9-15	12-34	2.5-3.3
	Scottish Heavy 70/-	1.034-1.040	1.011-1.015	10-25	10-19	3.2-3.9
	Scottish Export 80/-	1.040-1.050	1.013-1.017	15-36	10-19	3.9-4.9
	Strong Scotch Ale	1.070-1.130	1.018-1.030+	17-35	14-25	6.5-10

Real Ale Style Guidelines
Category Descriptions

Mild

Aroma: Slight mild malt/brown malt aroma, with some fruitiness. No hop aroma.

Appearance: Medium to dark brown or mahogany color. A few light brown examples exist.

Flavor: Malty, though not roasty, with a lightly nutty character. Flavors may include: vinous, licorice, plum or raisin, or chocolate. Usually fairly well balanced, though some are sweetly malt-oriented.

Mouthfeel: Light to medium body. Low carbonation and relatively high residual sweetness contribute to a full mouthfeel relative to the gravity.

Overall Impression: A light-flavored, malt-accented beer that is readily suited to drinking in quantity. Refreshing, yet flavorful.

Ordinary Bitter

Aroma: Hope aroma can range from moderate to none. Diacetyl and caramel aromas also moderate to none. Should have mild to moderate fruitiness. The best examples have some malt aroma.

Appearance: Medium gold to medium copper-brown.

Flavor: Medium to high bitterness. May or may not have hop flavor, diacetyl and fruitiness. Crystal malt flavor very common. Balance varies from even to decidedly bitter, although the bitterness should not completely overpower the malt flavor.

Mouthfeel: Light to medium-light body.

Overall Impression: Low gravity, low alcohol levels and low carbonation make this an easy-drinking beer.

Special or Best Bitter

Aroma: Hop aroma can range from high to none. Diacetyl and caramel aroma moderate to none. Moderate fruitiness. The best examples have some malt aroma.

Appearance: Medium gold to medium copper-brown.

Flavor: Diacetyl and fruitiness moderate to none. Malt flavor apparent. Medium to high bitterness. Some crystal malt flavor and a moderate amount of hop flavor are common. Balance varies from even to decidedly bitter, although the bitterness should not completely overpower the malt flavor.

Mouthfeel: Medium-light to medium body.

Overall Impression: A flavorful, yet refreshing, session beer.

Golden Ale

Aroma: Hop aroma can range from high to none. Diacetyl and caramel aroma moderate to none. Moderate fruitiness. The best examples have some malt aroma.

Appearance: Pale amber, gold, yellow or straw colored.

Flavor: Biscuity and juicy malt character derived from pale malts, underscored by tart citrus fruit and peppery hops, often with the addition of hints of vanilla and cornflower.

Mouthfeel: Medium-light to medium body.

Overall Impression: This new style of pale, well-hopped and quenching beer developed in the 1980s as independent brewers attempted to win younger drinkers from heavily-promoted lager brands. The first in the field were Exmoor Gold and Hop Back Summer Lightning, though many micros and regionals now make their versions of the style.

Strong Bitter / ESB / English Pale Ale

Aroma: Hop aroma high to none. Diacetyl and caramel aroma moderate to none. Moderate fruitness. Malt aroma apparent.

Appearance: Copper to dark amber-brown.

Flavor: Malt flavors evident. Crystal malt flavor common. Hop flavor ranges from low to strong. Diacetyl and fruitiness moderate to none. Balance varies from even to quite bitter, although malt flavor should not be completely overpowered.

Mouthfeel: Medium to medium-full body. Warming from alcohol may be noticeable, but should not be strong.

Overall Impression: A solidly flavored beer both in terms of malt and hops.

Northern English Brown Ale

Aroma: Restrained fruitiness; little to no hop aroma. May have a caramel aspect to the malt character.

Appearance: Dark golden to light brown color.

Flavor: Gentle to moderate sweetness, with a nutty character. Balance is nearly even, with hop flavor low to none. Some fruity esters should be present; low diacetyl is acceptable.

Mouthfeel: Medium-light to medium body, with a dry finish.

Overall Impression: Drier and more hop-oriented than southern English brown ale, with a nutty character rather than caramel

Southern English Brown

Aroma: Malty and moderately fruity, with some mild malt, brown malt character common.

Appearance: Dark brown, almost opaque.

Flavor: Gentle, moderate sweetness. Malt dominates the balance, but hop bitterness is sufficient to prevent an overly sweet impression. Hope flavor is low to non-existent. Malt flavor will be present, but sharp or roasty flavors are inappropriate.

Mouthfeel: Low to medium body, with a caramel impression.

Overall Impression: A malt-oriented version of brown ale, with a caramel, dark fruit complexity of malt flavor.

Old Ale

Aroma: Malty, with complex fruity esters. Some oxidative notes are acceptable, akin to those found in port or sherry. Hop aromas not usually present, due to extended age.

Appearance: Medium amber to very dark red-amber color.

Flavor: Malty and usually sweet, with abundant fruity esters. The nutty malt sweetness yields to a finish that may vary from dry to somewhat sweet. Extended aging may contribute oxidative flavors similar to a fine old port or Madiera wine. Alcoholic strength should be evident, though not overwhelming.

Mouthfeel: Medium to full body; alcohol should contribute some warmth.

Overall Impression: An ale of significant alcoholic strength, though usually not as strong or rich as barley wine. Usually tilted toward a sweeter, more malty balance.

Strong Mild

Aroma: Rich mild malt/brown malt aroma, with some fruitiness. No hop aroma.

Appearance: Mahogany color to very dark red-amber.

Flavor: Malty, sweet, with abundant but controlled fruity esters. The malt sweetness yields to a finish that may vary from dry to sweet. Alcoholic strength can be evident, though not overwhelming.

Mouthfeel: Medium to full body; Alcohol can contribute some warmth.

Overall Impression: On the light end of an Old Ale without the aged character and hop character.

Brown Porter

Aroma: Malt aroma with mild roastiness should be evident. Hop aroma may be moderate to low. Esters and diacetyl may be moderate to none.

Appearance: Medium brown to dark brown in color. Clarity and head retention should be fair to good.

Flavor: Malt flavor will include mild to moderate roastiness. Hop flavor low to none. Hop bittering will vary the balance form slightly malty to slightly bitter. Diacetyl, and sourness or sharpness from dark grains, should be low to none.

Mouthfeel: Medium-light to medium bodied. Low to moderate carbonation.

Overall Impression: A farily substantial dark ale with some roasty characteristics.

Dry Stout

Aroma: Coffee-like roasted barley and roasted malt aromas are prominent. Esters low to medium. Diacetyl moderate to none. Hope aroma low to none.

Appearance: Deep garnet to black in color. Clarity is irrelevant in such a dark beer. A thick, creamy, long-lasting head is characteristic.

Flavor: Moderate acidity/sourness and sharpness from roasted grains, and medium to high hop bitterness, provide a dry finish. Balancing factors may include some creaminess, moderate to low fruitiness, and medium to no diacetyl.

Mouthfeel: Medium-light to medium body, with a creamy character. Low to moderate carbonation.

Overall Impression: A very dark, roasty, bitter, creamy ale.

Sweet Stout

Aroma: Mild roasted grain aromas. Fruitiness can be low to high. Diacetyl medium to none. Hop aroma low to none.

Appearance: Very dark amber to black in color, which makes clarity essentially unimportant. Creamy head.

Flavor: Dark roasted grains and malts dominate the flavor as in dry stout, though there is medium to high sweetness. Hopping is moderate and tends to be lower than in dry stout, emphasizing the malt sweetness.

Mouthfeel: Full-bodied and creamy. Carbonation low to moderate.

Overall Impression: A very dark, sweet, full-bodied, slightly roasty ale.

Oatmeal Stout

Aroma: Mild roasted grain aromas. Fruitiness should be low to medium. Diacetyl medium to none. Hop aroma low to none.

Appearance: Black in color. Thick creamy head. Dark color will likely obscure any clarity.

Flavor: Medium sweet to medium dry, with the complexity of dark roasted grains prominent. Medium hop bitterness with the balance toward malt. Diacetyl low to medium. May have a slight nuttiness.

Mouthfeel: Full bodied, smooth, silky, with an oily or even mealy texture from the oatmeal.

Overall Impression: A very dark, full-bodied, roasty, malty ale.

Scottish Light 60/-

Aroma: Malt is evident; some examples have a low level of hop aroma. Fruitiness low to none. A very faint smoky and/or toasty/roasty characteristic sometimes present. May have some diacetyl.

Appearance: Amber to dark brown. Draught examples often have a creamy, long-lasting head.

Flavor: Malt-dominated flavor, with subdued esters and just enough hop bitterness to prevent the beer from being cloyingly sweet. A very slight toasty, roasty and/or chocolate-like character is sometimes present. Caramel flavor from crystal malt medium to none. May have some diacetyl.

Mouthfeel: Creamy, with low carbonation. Body is medium-light, but full for the gravity.

Overall Impression: Cleanly malty, with perhaps a faint touch of smoke and few esters.

Scottish Heavy 70/-

Aroma: Malt is evident; some examples have a low level of hop aroma. Fruitiness is low to none with a mild smoky character and/or toasty/roasty aroma, which is sometimes present. May have some diacetyl.

Appearance: Amber to dark brown; draught examples often have a creamy, long-lasting head.

Flavor: Malt-dominated flavor, with subdued esters and just enough hop bitterness to prevent the beer from being cloyingly sweet. A very slight toasty/roasty or chocolate-like character is sometimes present. Caramel flavor from crystal malt medium to none. May have some diacetyl.

Mouthfeel: Creamy, with low carbonation. Body is medium to medium-light.

Overall Impression: Cleanly malty, with perhaps a faint touch of smoke and few esters.

Scottish Export 80/-

Aroma: Malt is evident; some examples have a low level of hop aroma. Fruitiness is low to none. A mild smoky and/or toasty/roasty character is sometimes present. May have some diacetyl.

Appearance: Amber to dark brown. Draught examples often have a creamy, long-lasting head.

Flavor: Malt-dominated flavor, with subdued esters and just enough hop bitterness to prevent the beer from being cloyingly sweet. A very slight toasty/roasty and/or chocolate-like character is sometimes present. Caramel flavor from crystal malt medium to none. May have some diacetyl.

Mouthfeel: Creamy, with low carbonation. Body is medium to medium-full.

Overall Impression: Cleanly malty, with perhaps a faint touch of smoke and few esters.

Strong Scotch Ale

Aroma: Deeply malty, with caramel often apparent. Hops are very low to none.

Appearance: Light copper to dark brown color, often with deep ruby highlights.

Flavor: Richly malty with kettle caramelization often apparent (particularly in stronger versions). Hop flavors and bitterness are low to medium-low, so malt impression should dominate. Diacetyl is low to none, although caramelization may sometimes be mistaken for it. Low to moderate esters and alcohol are usually present.

Mouthfeel: Medium-full to full-bodied, with some versions (but not all) having a thick, chewy viscosity. A smooth, alcoholic warmth is usually present and is quite welcome since it balances the malty sweetness. Moderate carbonation.

Overall Impression: Rich, malty and usually sweet, which can be suggestive of a dessert.

Cask Conditioned Real Ale

Real Ale is defined by the Campaign for Real Ale (CAMRA) and the Oxford English Dictionary as a name for draught (or bottled) beer from traditional ingredients, matured by secondary fermentation in the container from which it is dispensed and served without the use of extraneous carbon dioxide. Cask Conditioning is a process by which beer is prepared for serving, including its secondary fermentation. Cask Conditioned Real Ale is characterized by it’s relatively low level of carbonation, it’s brilliant clarity, and it’s relatively high serving temperature (53–57F).

What this means is that there is nothing unique in brewing British Real Ale. Traditional ingredients mean malted barley, hops, water, and yeast, but also means any number of adjunct grains, including corn, and other fermentable sugars. What is unique is the way the beer is conditioned and then served without extraneous gas.

And this means that there is more to Cask Conditioned Real Ale than a beer pushed through a beer engine. Dispense from a beer engine is currently a very popular way of serving not only cask conditioned real ale, but also any other beer. There’s no trick to pulling any beer from a beer engine–it’s just a pump.

So what is Cask Conditioned Real Ale? Cask Conditioned Real Ale is beer that emphasizes freshness above all else (with the exception of Old Ales). The live yeast in the cask adds to the sensation that this is truly fresh, live beer. The conditioning and serving process insures a level of freshness. Any beer exposed to air will stale within days. Under a CO 2 blanket, it could remain drinkable for weeks, but would hardly be fresh throughout its serving life. In addition, proper cellaring should also insure that the cask conditioned real ale is served at or near its peak. It is not uncommon in the UK to have an Ordinary Bitter go, literally, from grain to glass in less than 3 weeks. This is fresh beer.

The Real Ale Competition

The Real Competition will be held the Friday before the November BURP meeting. Again, this is a closed competition, open to organizers, judges and stewards only.

Entries will be accepted beginning the Sunday before the competition. A minimum of 2 gallons of beer is required in the keg for each entry. Three or Five gallon Cornelius kegs with standard pin or ball lock fittings are the most readily used form of keg, but if you wish to submit a Sanke or a Hogshead of Real Ale, please be our guest :-) It is recommended that all entrants submit their kegs a few days before the competition in order to allow the beer to settle and clear, but entries will be accepted right up until the time of the competition. Our crack team of BURP cellarmen/women will adhere to any conditioning directions given them, but in the event that no directions are given, we will do whatever we feel is best for the beer. The competition will be held Friday during a closed-judging session, but the remaining beer will be available for tasting at the BURP meeting the next day. Because of the quantity of Real Ale available for Saturday’s meeting, the November meeting will not require members to bring beer. In addition, there will be an education seminar on Real Ale and cask conditioning that will start at Noon, before Saturday's BURP meeting. If you want to learn more about this wonderful beer tradition, please show up early for the seminar.

All entries should be naturally conditioned (no forced carbonation, please), and will be served by hand pump without the assistance of any extraneous gas. A beer engine will not be required for entry as the club has plenty amongst our members. We are asking entrants to please provide only the gas-in fitting for their keg entry. (2-Pin fitting for Pin Lock kegs, or, "G" fitting for Ball Lock kegs) In addition, it is advised that you put your name or initials (or any other identifying symbol) on the fitting to facilitate its return in case it is separated from the keg. Last year there were some losses of fittings due to the large number floating around. We will due our best to insure that fittings are returned to their owners after the competition.

The BURP Real Ale Competition is registered with the BJCP. We expect requests to judge to be heavy, but we maintain the right to choose the best judges available, particularly giving preference to BJCP judges who have been to the UK specifically to drink Real Ale.

For more information on the BURP Real Ale Competition, please contact Tom Cannon (703-204-2256) or Bill Ridgely (301-762-6523).

 

This page was first published from a series of three articles which appeared in BURP News by Tom Cannon prior to BURP's First Real Ale Competition in 1997.

Andy Anderson made major revisions to the original articles on 11/09/1999, and Paul Langlie is responsible for having gotten it onto the web.

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