Old Ale

Usually dark brown to black with a malty richness and may have toffee and caramel flavours as well as roast notes. The body is medium to full due to the high proportion of malts used. There may be a noticeable fruity ester, such as raisins and sultanas.

Although these are essentially un-aged Old Ales they can matured before being released. Generally this ageing with be up to six months and either in inert vessels or ones which impart flavour, such as oak casks. The beer may take on some characteristics of the maturation process, such as tannins from oak or tartness from wild yeast. Note if the taste and aroma is heavily influenced by the effects of the ageing then the beer would be classified as an Aged Beer and is part of the Speciality - Differently Produced style.

When entered in beer competitions CAMRA usually judge this beer style as part of the Brown, Red and Black Ales, Old Ales and Strong Milds category as there are few examples of the individual styles.