BJCP · Category 1 · 4 styles
Standard American Beer
These are the pale, light, highly refreshing beers that dominate the US market, with little bitterness and restrained flavors. They range from the most watery light lager to the classic American lager, and two clean-tasting ales round out the family: cream ale and American wheat beer.
The 4 Standard American Beer styles
The numbers at a glance
| BJCP style | ABV | Bitterness | Color |
|---|---|---|---|
| American Light Lager | 2.8–4.2% | 8–12 IBU | 2–3 SRM |
| American Lager | 4.2–5.3% | 8–18 IBU | 2–4 SRM |
| Cream Ale | 4.2–5.6% | 8–20 IBU | 2–5 SRM |
| American Wheat Beer | 4.0–5.5% | 15–30 IBU | 3–6 SRM |
How to tell the styles apart
American Light Lager (1A) is the lightest of them all: 2.8–4.2% ABV, original gravity from 1.028, and a straw color of 2–3 SRM. American Lager (1B) steps up to 4.2–5.3% and allows a bit more bitterness, up to 18 IBU, but it's still neutral, with a light grainy flavor and lots of carbonation.
Cream Ale (1C) looks like a 1B in the glass, but it's an ale: it can have a touch of corn sweetness and a very faint fruity ester, and it reaches 5.6%. American Wheat Beer (1D) stands furthest apart: it's the most bitter of the group (15–30 IBU), the darkest (3–6 SRM), usually a little hazy, and it lets American hops show. If you pick up banana or clove, it isn't a 1D, it's a Weissbier.
Brew it yourself
Which one to brew first
Start with Cream Ale (1C). It has the clean profile of the family's lagers, but it ferments with ale yeast at cellar temperature, so you don't need a fridge with a temperature controller or weeks of cold conditioning. It's also more forgiving than American Light Lager (1A), where any flaw shows up right away. Once you've nailed it, American Wheat Beer (1D) is the natural next step; save the lagers for when you can ferment at a steady 10 °C (50 °F).
Common mistakes
- Fermenting the Cream Ale or the Wheat above 20 °C (68 °F) brings out fruity esters that stick out in such neutral styles. Keep the fermenter at the low end of the yeast's range.
- Skipping the diacetyl rest in the lagers leaves a buttery flavor that a 1A or a 1B can't hide. Raise the temperature a few degrees at the end of fermentation for two or three days.
- Using tap water with chlorine or chloramine: in beers this pale and light, the medicinal chlorophenol flavor shows up right away. Run the water through an activated carbon filter or treat it with metabisulfite.
- Undercarbonating. These styles are served with high carbonation, around 2.5–2.8 volumes of CO₂; with too little, they taste flat and watery.
How to serve them
Serve them very cold: 3–5 °C (37–41 °F) for the lagers and around 5–7 °C (41–45 °F) for the Cream Ale and the Wheat. A tall, straight-sided glass or a straight pint glass holds the carbonation well. They go with casual, somewhat greasy or spicy food: burgers, wings, tacos, barbecue, or anything fried, where their lightness cleanses the palate.
Frequently asked questions
Which styles make up the Standard American Beer category?
According to the BJCP 2021 guidelines, 4: American Light Lager, American Lager, Cream Ale, American Wheat Beer.
Which is the strongest Standard American Beer style?
Cream Ale, which can reach 5.6% ABV.
Which is the most bitter?
American Wheat Beer, with up to 30 IBUs.
Which is the palest and which is the darkest?
The palest is American Light Lager and the darkest is American Wheat Beer.
Classification and statistics: BJCP category 1 (Standard American Beer), 2021 edition.