By Justin Beerber on May. 18, 2016
What is SRM?
The Standard Reference Method, abbreviated as SRM is the color system used by brewers to specify finished beer and malt color.
SRM was adopted by the Ameican Society of Brewing Chemists in 1951. Brewers impose a first impression on their drinkers with the colour of their beers and this chart is helpful in determining the quality and taste of a beer.
SRM Beer Colour Guide:
Beer Style |
SRM Colour |
1. LIGHT LAGER |
|
| A. Lite American Lager | 2-3 |
| B. Standard American Lager | 2-4 |
| C. Premium American Lager | 2-6 |
| D. Munich Helles | 3-5 |
| E. Dortmunder Export | 4-6 |
2. PILSNER |
|
| A. German Pilsner (Pils) | 2-5 |
| B. Bohemian Pilsener | 3.5-6 |
| C. Classic American Pilsner | 3-6 |
3. EUROPEAN AMBER LAGER |
|
| A. Vienna Lager | 10-16 |
| B. Oktoberfest/Märzen | 7-14 |
4. DARK LAGER |
|
| A. Dark American Lager | 14-22 |
| B. Munich Dunkel | 14-28 |
| C. Schwarzbier | 17-30+ |
5. BOCK |
|
| A. Maibock/Helles Bock | 6-11 |
| B. Traditional Bock | 14-22 |
| C. Doppelbock | 6-25 |
| D. Eisbock | 18-30+ |
6. LIGHT HYBRID BEER |
|
| A. Cream Ale | 2.5-5 |
| B. Blonde Ale | 3-6 |
| C. Kölsch | 3.5-5 |
| D. American Wheat or Rye Beer | 3-6 |
7. AMBER HYBRID BEER |
|
| A. North German Altbier | 13-19 |
| B. California Common Beer | 10-14 |
| C. Düsseldorf Altbier | 13-17 |
8. ENGLISH PALE ALE |
|
| A. Standard/Ordinary Bitter | 4-14 |
| B. Special/Best/Premium Bitter | 5-16 |
| C. Extra Special/Strong Bitter (English Pale Ale) | 6-18 |
9. SCOTTISH AND IRISH ALE |
|
| A. Scottish Light 60/- | 9-17 |
| B. Scottish Heavy 70/- | 9-17 |
| C. Scottish Export 80/- | 9-17 |
| D. Irish Red Ale | 9-18 |
| E. Strong Scotch Ale | 14-25 |
10. AMERICAN ALE |
|
| A. American Pale Ale | 5-14 |
| B. American Amber Ale | 10-17 |
| C. American Brown Ale | 18-35 |
11. ENGLISH BROWN ALE |
|
| A. Mild | 12-25 |
| B. Southern English Brown Ale | 19-35 |
| C. Northern English Brown Ale | 12-22 |
12. PORTER |
|
| A. Brown Porter | 20-30 |
| B. Robust Porter | 22-35+ |
| C. Baltic Porter | 17-30 |
13. STOUT |
|
| A. Dry Stout | 25-40+ |
| B. Sweet Stout | 30-40+ |
| C. Oatmeal Stout | 22-40+ |
| D. Foreign Extra Stout | 30-40+ |
| E. American Stout | 30-40+ |
| F. Imperial Stout | 30-40+ |
14. INDIA PALE ALE (IPA) |
|
| A. English IPA | 8-14 |
| B. American IPA | 6-15 |
| C. Imperial IPA | 8-15 |
15. GERMAN WHEAT AND RYE BEER |
|
| A. Weizen/Weissbier | 2-8 |
| B. Dunkelweizen | 14-23 |
| C. Weizenbock | 12-25 |
| D. Roggenbier (German Rye Beer) | 14-19 |
16. BELGIAN AND FRENCH ALE |
|
| A. Witbier | 2-4 |
| B. Belgian Pale Ale | 8-14 |
| C. Saison | 5-12 |
| D. Bière de Garde | 6-19 |
| E. Belgian Specialty Ale | Varies |
17. SOUR ALE |
|
| A. Berliner Weisse | 2-3 |
| B. Flanders Red Ale | 10-16 |
| C. Flanders Brown Ale/Oud Bruin | 15-20 |
| D. Straight (Unblended) Lambic | 3-7 |
| E. Gueuze | 3-7 |
| F. Fruit Lambic | 3-7+ |
18. BELGIAN STRONG ALE |
|
| A. Belgian Blond Ale | 4-6 |
| B. Belgian Dubbel | 10-14 |
| C. Belgian Tripel | 4.5-6 |
| D. Belgian Golden Strong Ale | 4-6 |
| E. Belgian Dark Strong Ale | 14-20 |
19. STRONG ALE |
|
| A. Old Ale | 10-22+ |
| B. English Barleywine | 8-22 |
| C. American Barleywine | 10-19 |
20. SMOKE-FLAVORED & WOOD-AGED BEER |
|
| A. Classic Rauchbier | 14-22+ |
Interested in learning more about beers and the differences between each beer style? Here are some articles we think you might learn from:
How to Learn What Beer Styles You Like
Tour of German Beer Styles
Where Do All The Different Beers Come From?
What Makes Beer Sessionable?