Style: 10A
Category: American Ale
Subcategory: American Pale Ale

Aroma:
Usually moderate to strong hop aroma from dry hopping or late kettle additions of American hop varieties. A citrusy hop character is very common, but not required. Low to moderate maltiness supports the hop presentation, and may optionally show small amounts of specialty malt character (bready, toasty, biscuity). Fruity esters vary from moderate to none. No diacetyl. Dry hopping (if used) may add grassy notes, although this character should not be excessive.

Appearance:
Pale golden to deep amber. Moderately large white to off-white head with good retention. Generally quite clear, although dry-hopped versions may be slightly hazy.

Flavor:
Usually a moderate to high hop flavor, often showing a citrusy American hop character (although other hop varieties may be used). Low to moderately high clean malt character supports the hop presentation, and may optionally show small amounts of specialty malt character (bready, toasty, biscuity). The balance is typically towards the late hops and bitterness, but the malt presence can be substantial. Caramel flavors are usually restrained or absent. Fruity esters can be moderate to none. Moderate to high hop bitterness with a medium to dry finish. Hop flavor and bitterness often lingers into the finish. No diacetyl. Dry hopping (if used) may add grassy notes, although this character should not be excessive.

Mouthfeel:
Medium-light to medium body. Carbonation moderate to high. Overall smooth finish without astringency often associated with high hopping rates.

Overall Impression:
Refreshing and hoppy, yet with sufficient supporting malt.

History:
An American adaptation of English pale ale, reflecting indigenous ingredients (hops, malt, yeast, and water). Often lighter in color, cleaner in fermentation by-products, and having less caramel flavors than English counterparts.

Comments:
There is some overlap in color between American pale ale and American amber ale. The American pale ale will generally be cleaner, have a less caramelly malt profile, less body, and often more finishing hops.

Ingredients:
Pale ale malt, typically American two-row. American hops, often but not always ones with a citrusy character. American ale yeast. Water can vary in sulfate content, but carbonate content should be relatively low. Specialty grains may add character and complexity, but generally make up a relatively small portion of the grist. Grains that add malt flavor and richness, light sweetness, and toasty or bready notes are often used (along with late hops) to differentiate brands.

Examples:
Sierra Nevada Pale Ale, Stone Pale Ale, Great Lakes Burning River Pale Ale, Full Sail Pale Ale, Three Floyds X-Tra Pale Ale, Anderson Valley Poleeko Gold Pale Ale, Left Hand Brewing Jackman’s Pale Ale, Pyramid Pale Ale, Deschutes Mirror Pond

I would be remiss if I didn’t do a quick write-up on the Mighty Arrow that was left for me last week.

This is a pretty classic american pale ale. It has a moderate bitterness, not as much as an india pale ale, but with a very good balance between bitterness and hop flavor. The hop flavor has a slight citrus taste to it, with somewhat flowery and grassy flavors that are typical of cascade and golding hops. Dry hopping leaves the aromas and flavors that I’ve come to love in a beer like this.

It’s a fairly light mouthfeel, with a moderate head. The malt flavor is very subtle, and is mostly covered by the hop flavoring and aroma. There is a slight honey and caramel flavor at the very beginning of the flavor, but it is very understated.

This is a really tasty pale ale, and easy to drink. It seems to be on the lighter side of american pale ale’s, but with a pronounced hop flavor as opposed to just an overall bitterness. Definitely a good beer for new belgium to be bringing back as spring approaches.

Back in the world of homebrewing, my house seems to be filling up nicely. There’s 5 gallons of irish red ale which is going into a keg later this week, and it’s lager counterpart should be about 2-3 weeks behind.

Rocco also put together an extract based Long Trail Ale clone which went in the fermenter on sunday. It’s just starting to bubble.

Yes, that means we’ve got 15 gallons of homebrew all queued up to be coming out in the next few weeks. Mmmmm. . . .

Finally, as promised by the post title, in case you are completely bored by the beer talk, here is a video lifted from HTATBL. This is travis pastrana doing something that absolutely blew my mind, and I believe it will do the same for you.