|Christopher with Jason McKibbon|
at North High Brewing
ALSO LISTEN TO THE HOMETOWN CRAFT BEER NETWORK TAPROOM TALK PODCAST ABOUT PALE ALE FEATURING JASON McKIBBON, BREWMASTER AT NORTH HIGH BREWING.
PALE ALES are interestingly complex, offering a fully developed craft beer, with a slightly bitter accent. Arguably, Pale Ale dates back to perhaps the 1600s originating in the British Isles at a time when Porters and Stouts were preferred. While it may very well be Pale Ale dates back to the 1600s, it is generally accepted knowledge that Pale Ale dates back to at least to the 19th century. Compared to the Porters and Stouts, Pale Ale offered a lighter beer that was a bit more bitter, hence the name "Bitter" or "English Bitter." Please, though - don't let the term "bitter" make your mouth pucker in to the back of your throat.
|North High's production facility.|
Belgian Pale Ale are somewhat malt-forward as compared to their English counter-part with a much more pronounced yeast characteristic. Rather than hops as an accent, Belgian Pale Ale may provide peppery, orange, or citrusy notes.
American Pale Ale is more aggressive in its flavor profile based mostly on the more flavorful American hop varieties. The American hops also provide a robust aroma. While British Pale Ale malt tends to be nutty and robust, American Pale Ale malt tends to be more sweet.
Anchor Brewing out of San Francisco has an excellent Tale of Pale Ale on its blog.
The Beer Judge Certification Program 2015 Style Guidelines offers a basic description of American Pale Ale as "refreshing and hoppy...with sufficient supporting malt to make the beer balanced and drinkable..."
By the numbers:
- IBUs: 30 - 50
- English: 8 - 14
- American: 5 - 10
- Target Original Gravity (OG): 1.030 - 1.060
- Target Final Gravity (FG): 1.007 - 1.015
- Alcohol by Volume (ABV):
- English: 3.0 - 5.5%
- American: 4.5 - 6.2%