Initial low to medium malt sweetness with a degree of caramel, chocolate and/or roasted coffee flavor with a distinctive dryroasted bitterness in the finish. Coffee-like roasted barley and roasted malt aromas are prominent. Some slight roasted malt acidity is permissible and a medium- to full-bodied mouthfeel is appropriate. Hop bitterness may be moderate to high. Hop aroma and flavor is moderate to high with American citrus-type and/or resiny hop character. The perception of fruity esters is low. Roasted malt/barley astringency may be low but not excessive. Diacetyl (butterscotch) should be negligible or not perceived. Head retention is excellent.
Origin: North American
Recommended Glassware: Mug or Stein
Original Gravity (ºPlato): 1.050-1.075 (13-17.5 ºPlato)
Apparent Extract/Final Gravity (ºPlato): 1.010-1.022 (2.5-5.5 ºPlato)
Alcohol by Weight (Volume): 4.5-7% (5.7-8.8%)
Bitterness (IBU): 35-60
Color SRM (EBC): 40+ (80+ EBC)
Sub-style guidelines used with permission of the Brewers Association, www.beertown.org.