I'm pretty sure it's a style recognized by the Brewer's Association - but yeah, not BJCP. You could look at the BA's guidelines for formulating your recipe, though.
I'm pretty sure it's a style recognized by the Brewer's Association - but yeah, not BJCP. You could look at the BA's guidelines for formulating your recipe, though.
I'll do that. I really like the bastard and I think I'll be brewing some similar beers of the style in the fall.
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You only get so many calories in life. Enjoy every single one.
Actually, there is no American Strong Ale at BA either. The category that seems to fit is "Imperial or Double Red Ale", which makes sense. When I started formulating a recipe I considered it an Imperial Amber Ale.
American strong pale ales range from deep golden to copper in color. The style is characterized by floral and citrus like
American-variety hops used to produce high hop bitterness, flavor, and aroma. Note that “floral and citrus like American-variety
hop character” is the perceived end, but may be a result of the skillful use of hops of other national origins. American strong pale
ales have medium body and low to medium maltiness. Low caramel character is allowable. Fruity-ester flavor and aroma should be
moderate to strong. Diacetyl should be absent or present at very low levels. Chill haze is allowable at cold temperatures.
American Strong Ale in BeerSmith
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