Developed on the basis of American stock ales, inherited the features of amber or red ales of increased degrees. Initially, this beer was intended for long-term storage, so hopping was a must. Fun fact: some representatives of the style appeared by accident, as a result of technological errors and incorrect proportions of ingredients.
American strong ale includes many “sub-styles” and directions. The main characteristic of the variety is increased strength, a dominant malt profile and a pronounced hop aroma. Color, density, ingredients and other features vary by manufacturer.
A distinct bitterness is felt in the taste, malt and hops do not conflict, but emphasize and enrich each other. In the aroma of resin, citruses, optionally tropical fruits. Malt manifests itself with roasted (but not burnt!) and bread notes, nuances of caramel, toast, chocolate, toffee, fruits are possible. Alcohol warming, but not burning, fusel flavor is unacceptable. The finish ranges from sweetish to bitterish, with both malty sweetness and hop bitterness felt at the same time in the bouquet. The aftertaste is complex, complex.
American Strong Ales range in color from amber to copper, with occasional brown undertones. Forms a moderate, unstable foam in the glass. Due to its high density, it forms thick streaks on the walls of the glass.
It is a full-bodied drink with a slightly tart (thanks to the hops) flavor. Carbonation is usually below average. The style is made on the basis of light malt with the addition of special varieties. American hops and yeast are preferred.
American strong ale is a little short of American barleywine: it is less strong, not as complex. A bit like an American IPA, but more malty. More hoppy than English strong ale.
Strength: 6.3-10.0%.
Density: initial 1.062-1.090, final 1.014-1.024.
Bitterness Index: 50-100 IBU.
Color: 7-19 SRM.