Spoiler alert: Dark Beer It’s not. And it never was.

Let’s set the scene. You’re at a cozy pub. The bartender hands over a pint of something dark and delicious—maybe a Schwarzbier or a classic Irish Stout. Your friend raises an eyebrow and mutters, “Whoa, that looks intense. You like strong beer, huh?”

Cue the record scratch.

This, dear reader, is one of the most stubborn beer myths still haunting taprooms today: “Dark beer is always stronger.” And it’s time we banish that nonsense back to the cellar where it belongs.

Because here’s the truth: color has nothing to do with alcohol content. That rich mahogany or pitch-black hue you see in your pint? That’s all about roasted malt, not how hard it’s going to hit.

🍻 Understanding the Appeal of Dark Beer

Beer color comes from the degree to which the malted grains are roasted. Think of malt like bread. If you lightly toast it, it stays golden. If you crank up the heat, it gets darker and starts to develop deeper, more intense flavors like toffee, coffee, chocolate, or even a subtle smokiness.

Nowhere in that process does the beer magically gain more alcohol.

🔍 Let’s look at some real-world examples

Consider the Schwarzbier—a classic German black lager. This beer, with its brooding appearance, might seem like it’s ready to pack a punch. But surprise! Schwarzbiers are actually crisp, clean, and utterly sessionable, with an ABV typically in the 4.4–5% range. Lighter in alcohol than many golden ales or hazy IPAs, but still packed with character.

Or the Irish Stout, like the globally beloved Guinness. Dark as a moonless night, with a smooth body and roasted barley bite—but guess what? Guinness clocks in at just 4.2% ABV. You’d need a few to catch a buzz, and it’s no stronger than your average light lager.

Now flip the script and behold the Belgian Tripel—a radiant, golden beauty often described as “sneaky.” It looks like sunshine in a glass, tastes like fruity champagne, and packs a wallop with 8–10% ABV. Light in color, heavy on the booze. Similarly, a Belgian Golden Strong Ale, a shimmering, straw-colored delight, can hide 10+% ABV behind a smile and a bubble.

Or how about the Belgian Golden Strong Ale? A shimmering, straw-colored delight brewed to make you think it’s harmless. Spoiler: It’s not. These beers can hide 10+% ABV behind a smile and a bubble.

📏 SRM vs. ABV – Know Your Acronyms

Let’s get a little technical (but not too much—we’re not monsters).

SRM (Standard Reference Method) measures the color of beer. The higher the SRM, the darker the brew. Pale ales might be SRM 5. Stouts and porters? 30–40+.

ABV (Alcohol By Volume) is how much alcohol is in your beer. This is based on how much sugar the yeast converts during fermentation—not how roasted the malt is. The more sugar the yeast converts, the higher the alcohol content, regardless of the color of the malt. The two are not linked. You can have a light-colored beer with a high ABV and a dark-colored beer that’s light and crushable.

🧙‍♀️ Witch’s Wisdom

We’ve said it before, and we’ll say it again: don’t judge a beer by its robe. Just like you wouldn’t judge a book by its cover, the color of your brew doesn’t tell you if it’s going to warm your cheeks or knock you off your barstool.

The color of your brew doesn’t tell you if it’s going to warm your cheeks or knock you off your barstool.

So the next time someone gives you side-eye for sipping a stout, raise your glass and say: “It’s not strong. It’s just dark. Like my sense of humor.”

Let’s stop making assumptions and make room for a little variety on our tables because there’s magic in every shade—pale gold, amber red, or witchy black.

Cheers to the misunderstood, the malt-forward, and the myth-busting pours that keep us curious.