Weekend Beer Recommendations

For October 6-8, 2017

Here are my recommendations for what you should be drinking.  You do what you want, of course.

Homebrew.  If you have it at home it should be your first choice.  Prime your weekend of beer with a brew of your own.  I have Shistory Saison.  It’s a very brown saison with a little pepper in the background as it warms.  This batch suffers from overcarbonation but that seems to be subsiding as it ages.  Still good.

Local Beer.  At Black Bridge, I’d recommend a couple of beers:  first, Oktoberfest.  I agree that this should be a year-round beer.  It’s a sunset-copper color, sweet & malty but not overly so.  Basically, this is a liquid metaphor of the change in seasons.  The other recommendation would be Li’l Orange Van, the orange vanilla weiss beer.  Yes, it’s a creamsicle in a glass; drink one of those as a shout out to summer, then Oktoberfest to say goodbye to summer.  All right, bonus recommendation – for you weirdo’s who like the pumpkiny stuff, Heckedy Peg will be arriving soon.  It’s fine, for a pumpkin beer.  If that’s your thing, well, super, I guess.  Just don’t talk to me about it.

 Other Commercial Beer.  Both options above may be unavailable to you, or maybe you eschew them and just want a beer from the shelf.  If so, drink a Sam Adams OctoberFest.

This weekend has supervenient beer events.  The 2017 Brews and Brats Oktoberfest will be held at Metcalfe Park.  Black Bridge will be providing the beer again.  In addition to the Oktoberfest noted above, a schwarzbier will be available and also Go To Helles, the brewery’s faux-lager yellow fizzy clone, which is terribly popular and really quite good.  And on Sunday, the Sunday Funday Breakfast will return to Black Bridge.

Advertisements

Learning To Brew

Learning to brew
Is the coolest thing
Making a wort
That’s worth drinking

 … Hasta La Vista, Tom Petty …

Recently I reconnected with some old friends (hi Rob & Dom!).  It takes not long to determine that I am obsessed with beer and brewing and even dabble in the alchemy we call homebrewing myself.  Therefore, one of these old friends asked me how to get started in this hobby.

I was happy to provide some starting advice and it occurred to me that I really hadn’t written up anything like that on this blog.  I’ve talked about the homebrewing adventure and some of my experiences therein but I have not included any kind of resources for anyone wishing to delve into this hobby.   Therefore, I hope a few of the following notes will be of assistance to any who wish to get started.   Once you’ve begun, well, doubtless the DIY zeitgeist will possess you and then there are many other resources to be found to help you build your system.  So this is just for the novice.

And, please, if you are a home brewer reading this and you think of a resource or advice that needs to be added, please leave a comment.  Thanks & Cheers!

Home Brew Supply Store
If you have a homebrew supply store near you (and by that I mean in the town or city within which you dwell), fantastic!  This store will be full of all the equipment and ingredients you need to begin homebrewing.  More importantly, the owners of the store will likely be experienced home brewers who can answer your questions and walk you through your brew day.  If there is not one nearby then you’ll need to consult the all knowing oracle of our time, Google.

I use Brewers Connection in Phoenix, AZ.  There’s also More Beer.  No doubt you’ll be able to find one in your state that can ship you the things you require.  These online outlets may also have various books and brochures available that describe the brewing process.  Buying online may give you the ingredients but likely you’ll still need, or want, tutoring.

Local Brewery
For pointer, experience and encouragement you need go to your local brewery.   Make friends with the owner(s) and brewer(s) there – in fact, with the entire staff.  This crew will be very knowledgeable about beer making, beer styles, beer appreciation, beer everything.  They will be ridiculously happy to help you in the homebrew journey.

Homebrewers are usually among the most ardent supporters of the local.  The staff of the local, likely homebrewers themselves, can point you in the direction of the homebrew community in your locale.  Maybe a club even meets at the brewery.  All of them will be able to give you superb guidance to making the best beer possible.  Your local may also be able to act as a surrogate home brew supply store on a brew day that goes wrong, too.

I’ll take this moment to give a shout out to Kingman’s local, Black Bridge.  The crew there is outstanding and I am indebted to them for furthering my beer knowledge.  For a very long time, I thought I knew this town and beer.  The local has helped me to realize both those postulations were false.  The best lesson you can get is that you know nothing.  Then you can move on.  So, thanks to everybody there!

American Homebrewers Association
This is a national organization dedicated to homebrewing.  They have a vast database of recipes, lots of tutorials, lists of home brew supply stores and they sponsor Learn To Homebrew Day.  This occurs annually on the first Saturday of in November. This year that falls on November 4 and its express purpose is to propagate the home brewing community.  If there’s an event near you this is a wonderful opportunity to be exposed to a larger community of brewers.

Brew on!

 

 

In Review of A Beer: Legend of Tom by Black Bridge Brewery

***Update: So, yeah, I’m just an amateur at this drink tasting/reviewing thing. It was BRANDY barrels, not RUM. My bad. I repent in dust & ashes and all. Trust not the reviews on this blog. Well okay, this is still a really good beer.***

As this Saturday, August 12, marks the fourth year of operations for Kingman’s first brewery, Black Bridge, and since the soiree on the aforementioned Saturday commemorating said operations will feature the revealing of a new beer to add to the already extensive tap list, the time seems appropriate to experience this new beer.

First, some context.

The beer’s moniker is Legend of Tom and it is a Barrel Aged Coffee Imperial Porter.  Now, barrel aged beers are not unfamiliar to craft beer enthusiasts.  They’ve been quaffing stouts and porters and even IPAs aged in wine, whiskey, rum and whatever barrels for an interval of many years.  But, that’s not what this new release is; at least, not barrel aged in the traditional sense.

Brewer’s in Portland and San Diego ascertained that coffee beans – green coffee beans, that is, beans that have not yet undergone the roasting process – absorb their surroundings handily and profoundly.  The brewers thus placed the green beans in an empty barrel that had previously contained the spirit of the brewer’s choice.  For Kingman that meant the green coffee beans, procured by Beale Street Brews, were aged in rum barrels provided by Diamond Distillery.  Once the beans have been barrel aged to the brewers delight they are cold-brewed.  The resulting coffee is then added to the wort at some point during the boil.  Or perhaps after.  Esoteric lore such as that can only be divulged by Tom, the brewing sphinx*.

The process results in a coffee tinged with the libation within which barrel it was housed melded with a malty delight called beer.  It sounds fantabulous, does it not?

*The next question is, who is Tom?  He is a curious character, one of myth and obscurity.  Only those on the inside know his true identity and he is spoken of in whispers.  And that’s all that can be said at this time.  Regardless, he has overseen the production of this new beer and … well, its character shall be dissected in the words to follow.

Begin At the Beginning (Aroma)
It emanates so much coffee!  It smells like breakfast on the third day of seven days off.  Like a campfire with a little perfume.  Thus, dark grains, strong coffee and a hint of hops.  Smashing.

And Go On (Appearance)
What a luscious head, the tincture of Irish cream on a waffle.  Dense but approachable and stable, indubitably enhanced by the nucleation points in the glass.  It rivals Angry Elf in color, an unfeigned brownish-black with sensuous spotlights of garnet.

Till You Come to the End (Taste)
There’s fruit at first taste, like a bursting plum.  With some tangy rum. Yes, there’s that distillery.  But that dwindles and the tang of dark fruit remains.  It rings on the tongue like the drawing of Anduril from its sheath, with all the  accompanying fanfare.  There is bitterness, derived from the sharp black coffee burntness.  But it lingers not.  The coffee presence is far superior to any other coffee beer, very fresh, smoky, mapley & caramelly.  Seeking the hops may result in a smidge of earthy resin.  Medium body, not really chewy but substantial.  Lingers, sweet and content.  The bitterness creeps up in the finish.  Not belligerently, but properly, like an English hop?

Then Stop (Conclusions)
Wow.

The coffee, malt, rum, mixed sagely.  The cold brew coffee reduces the beer abrasiveness but enhances its depth.  As with so many of the offerings at Black Bridge, this one is high in alcohol content but that, too, is deceptive; for Legend of Tom wants to be a session beer but is far too sophisticated for such things.  In other words, it is ridiculously easy to drink.

Is it the best beer ever from Black Bridge?  If it were a novel it would perhaps be something from Dostoyevsky, maybe Crime & Punishment – dark but compelling, a long journey; Hemingway’s The Sun Also Rises.  If it were a song … Whiskey in the Jar or One by Metallica; God Save the Queen by Sex Pistols.

(Author’s Note:  I like it better than 80 Shilling). 

That answers not the question.  Is it the best?  It’s for beer lovers,  possessing all the t has all you could want from a beer.  Dark malt backbone.  A little hops presence.  Coffee.  High alcohol.  Below are the guidelines for American porter’s, standard and imperial.  You can see how Legend of Tom fits in to all these and then expands on the styles.

(Author’s Note, again:  I like it better than Shugga Momma).

But is it the best from B3?  Interestingly, this does not have the same “house” flavor that the Black Bridge beers carry.  That is no condemnation, either of the beer or the house flavor.  Such a thing is expected from using a particular yeast strain and local water and the same equipment.  It is what makes your local your local.  Tom paid meticulous attention to itself.

(Last Author’s Note:  I like it better than Evil Red).

Cheers and well done!

Beer Judge Certification Program
20A. American Porter

  • A substantial, malty dark beer with a complex and flavorful dark malt character.
  • Medium-light to medium-strong dark malt aroma, often with a lightly burnt character. Optionally may also show some additional malt character in support (grainy, bready, toffee-like, caramelly, chocolate, coffee, rich, and/or sweet). Hop aroma low to high, often with a resiny, earthy, or floral character.
  • Medium brown to very dark brown, often with ruby- or garnet-like highlights. Can approach black in color.
  • Full, tan-colored head with moderately good head retention.
  • Moderately strong malt flavor usually features a lightly burnt malt character (and sometimes chocolate and/or coffee flavors) with a bit of grainy, dark malt dryness in the finish. Overall flavor may finish from dry to medium-sweet.
  • May have a sharp character from dark roasted grains, but should not be overly acrid, burnt or harsh. The dark malt and hops should not clash.
  • Medium to medium-full body. Stronger versions may have a slight alcohol warmth. May have a slight astringency from dark malts, although this character should not be strong.
  • May contain several malts, prominently dark malts, which often include black malt (chocolate malt is also often used). American hops typically used for bittering, but US or UK finishing hops can be used

Brewer’s Association Guidelines
American-Style Imperial Porter

  • Color: Black
  • Clarity: Opaque
  • Perceived Malt Aroma & Flavor: No roast barley or strong burnt/black malt character should be perceived. Medium malt, caramel and cocoa sweetness should be present.
  • Perceived Hop Aroma & Flavor: Low to medium- high
  • Perceived Bitterness: Medium-low to medium
  • Fermentation Characteristics: Fruity-estery flavors and aromas should be evident but not overpowering and should complement hop character and malt- derived sweetness. Diacetyl should be absent.
  • Body: Full
  • Alcohol by Weight (Volume) 5.5%-9.5% (7.0%-12.0%)

At those early Seattle shows the people (and frequently the beer) would be flying around the room as soon as the first song began.

The Singing Earth by Barrett Martin

Found my beer tie in.  Of course, beer and bands always conflate.

Barrett Martin, drummer for Screaming Trees, doesn’t really write about beer in his new book, but he treats many other subjects.  Review here.

 

Of Soundscapes and Drinking With Your Ears

Music is a large portion of everyone’s life. Consider how it affects another big part of your life – your food & drink

A few weeks ago, Science Friday had a segment that featured Charles Spence, author of the book Gastrophysics:  The New Science of Eating.   Spence is investigating how sounds enhance your victuals.  He conducted an experiment some years ago at a seafood restaurant.  Some diners listened to the sound of cutlery and others listened to the sounds of sea.  Those who listened to the sea rated the sea as better tasting or enjoyable.

The experiment (referenced in the Journal of Sensory Studies in 2010) shows how sound might be used to emphasize or draw people’s attention to certain flavors of the dish.  …  In light of findings like these … it would be smart for cooks, restaurants, and others involved in food marketing to understand how music might influence the taste of their food.

The Edinburgh Beer Factory evidently gave consideration to this research.  According to a story in The Guardian in 2016,

“Kirsty Dunsmore, co-founder, says: “We’re trying to get people to rethink lager [the Factory’s main product]; see it as more stylish. We’ve found its visual representation and musical context can help reframe that and make the customer enjoy it more.”  … She adds that the Edinburgh Beer Factory targets consumers who are most likely to buy into its brand. “We target them in three ways: through our social media activity [by selecting favourite bands when posting a tailored Facebook ad, for instance], partnerships and sponsorship and content.” David Bowie, Joy Division and New Order are often mentioned in the business’s social media posts, for example. “

Thus, soundscapes are employed not just on premises to encourage and enhance drinking but in the marketing side of the establishment.  The research paper Noise and its impact on the perception of food and drink noted that

 … it soon becomes clear that much of our enjoyment of food and drink actually resides in the anticipation of consumption and the subsequent memories we have, at least when it comes to those food experiences that are worth remembering.  (Italics added)

Flavor, it seems, is something of an illusion; a multi-sensory experience that resides in far more places than just the taste buds.  In fact, the paper noted above sates

“It has been estimated, at least by some researchers (e.g. see [53, 54]), that as much as 80% or 90% of what people commonly refer to as the taste of food and drink really originates from the olfactory signals picked up by the nose “

Following that there is anticipation of the food or drink (like when you know someone at home is making some chocolate chip cookies and it’s all you can think about all day); then there’s seeing the thing, tasting the thing, the ambiance of the venue (voices, known and unknown; clink or clunk of glasses and plates on table or bar; music.)  All these contribute to flavor.  Therefore, taste will be different each time and for each person since all of us have our own personal and disparate perceptions.  When you visit your local brewery and drink a Locomotive Stout or Legend of Tom it’s possible to be in a crabby mood; the beer may not seem as good as yesterday’s when, in fact, physically, there is no variation.  Mood impacts flavor.  Mood can be altered by the things noted above.

Spence’s research also points out that high music brings out sweet tastes and low music emphasizes sour tastes.  He mentions in his paper

the hedonic valence of sucrose (but not of sodium chloride) solutions were elevated (meaning that people reported liking the solutions more) when listening to either loud noise or music.

Friday visitors to Black Bridge Brewery are apt to hear Def Leppard Radio playing via Pandora.  The music, whether it be Def Leppard (isn’t that 80s stuff high pitched?) or other selections (for, indeed, one person’s musical proclivity is another’s hullabaloo) drives the ambiance and maybe, just maybe, that adds to pleasure of the whole experience.  Music enhances flavor.  Interestingly, too, the sweetness of the food or drink was rated better with loud background noise or music playing than when the participants had the same food or drink in silence.

These studies were also carried out with lab rats, of course.  They revealed another effect of loud noise.  The lab rats ate and drank more as the background noises increased.  Couple that with

recent findings from a 4-year study from the Karolinska Institute in Sweden [which] found that for every 10-dB increase in the road traffic noise levels, there was a 3-cm increase in waist size. More dramatically still, those exposed to loud airplane noise had a waist line that was, on average, 6 cm larger.

Loud noises (hi, Brick) will make patrons drink faster.  If restaurants, or bars, want more sales maybe they are cranking up the noise, too.  More consumption also adds to the increasing waist lines noted above.  But that is a level of loudness that prevents talking.   Generally, this will not be the case at your local.  There, talking is totally possible and music can be the backdrop of connection and an enhancement of flavor.

—- Sources for your perusal —–

On Imperial Stout – Most Notably, Angry Elf

In his book Brewing Porters & Stouts author Terry Foster enumerates several stouts that he had readily available at the time of his writing or that were in his locale.  Some of the names are renowned and acclaimed:  Old Rasputin Russian Imperial Stout, Yeti Imperial Stout, Narwhal.  Foster consecrates an entire page to sundry stouts and then declares:  “You should have no difficulty finding other versions of this style in your own area.”

That was no fallacious declaration.  Verily, in our small town we can find our own imperial stout.  Angry Elf is that stout; brewed initially by Kingman home brewer Mike Hinman and now often offered on tap at Black Bridge Brewery.   There should be no qualms about putting it amongst the other beers noted above.  It was last on tap late last year (2016) and a portion of this inky potation secreted away in forgotten vaults.  I am grateful I was allowed a sample of this well aged beer.  It was outstanding.

It pours an impenetrable black, a darkness that even the sun cannot pierce, with a dense brownish bay of foam for its head. Only at the edges of the glass can you discern some brown and red accentuations.  The bouquet is redolent of dark fruit and high alcohol like a brandy or cognac or some other liquor of which I am ignorant.  This smell portends its alcoholic potency.  (Yeah, don’t really remember the alcohol content; knowing Tim & Mike it’s probably like ten to twelve percent.)

The first sip:  surprisingly, it’s very soft; not as aggressive as one might think after gazing upon it and recalling its name (Angry Elf).  It’s more like Will Ferrel’s Elf.  There’s a slight nod to vanilla and hops are palpable at the edges of the tongue; a bitterness intended only to offset the hedonic, malty power of the body but not to be harsh or resinous.

Great, now I’m thinking of Will Ferrel … the relish of candied marshmallow is discernible, maybe, in the next draught?  Along with a little anise?  It is even minutely smoky – as in cigar, not peat.  It dries on the tongue expeditiously while not being astringent.  The warmth of the alcohol is subtle, an alluring fade out.  Roasted malt becomes more apparent as the body warms.  The beer’s body, not mine.

Kingman has some sublimely talented brewers both in the home brew community and at the professional level in Black Bridge.  Angry Elf is a child of both.  It hits all the right markers for the style but is far more than a derivative of those guidelines.  It’s a confident, not arrogant, beer.  Everyone said that aging this beer made it even better (6-8 months, I think?) and they were not unsound in their views.  At all.  It’s a complex beer wherein no one factor overpowers or outshines the other.  Really a superb accomplishment.

(Joe even let me in on a secret:  apparently, this stout has won gold medals at beer competitions!  My shock is not apparent.)*

So, two gold medal beers from Black Bridge:  Angry Elf and Katastrophic Humiliation.  And I’m sure they will be appearing in competition once again.  Beware, other beers.

See below for additional info on what to expect out of any imperial stout you like to drink.

BEER JUDGE CERTIFICATION PROGRAM 2015 STYLE GUIDELINES
20C. Imperial Stout

  • An intensely-flavored, big, dark ale with a wide range of flavor balances and regional interpretations.
    • Roasty-burnt malt with deep dark or dried fruit flavors, and a warming, bittersweet finish.
  • Despite the intense flavors, the components need to meld together to create a complex, harmonious beer, not a hot mess.
  • Aroma: Rich and complex, with variable amounts of roasted grains, maltiness, fruity esters, hops, and alcohol. The roasted malt character can take on coffee, dark chocolate, or slightly burnt tones and can be light to moderately strong. The malt aroma can be subtle to rich and barleywine-like.
  • Fruity esters may be low to moderately strong, and may take on a complex, dark fruit (e.g., plums, prunes, raisins) character.
  • An alcohol character may be present, but shouldn’t be sharp, hot, or solventy. Aged versions may have a slight vinous or port-like quality, but shouldn’t be sour.
  • Color may range from very dark reddish-brown to jet black. Opaque. Deep tan to dark brown head. Generally has a well-formed head
  • Flavor: Rich, deep, complex and frequently quite intense, with variable amounts of roasted malt/grains, maltiness, fruity esters, hop bitterness and flavor, and alcohol. Medium to aggressively high bitterness.
    • Malt backbone can be balanced and supportive to rich and barleywine-like, and may optionally show some supporting caramel, bready or toasty flavors.
    • The palate and finish can vary from relatively dry to moderately sweet
    • The balance and intensity of flavors can be affected by aging, with some flavors becoming more subdued over time and some aged, vinous or port-like qualities developing.
  • Full to very full-bodied and chewy, with a velvety, luscious texture. Gentle smooth warmth from alcohol should be present and noticeable, but not a primary characteristic;
  • The wide range of allowable characteristics allow for maximum brewer creativity.

Brewers Association 2017 Beer Style Guidelines
American-Style Imperial Stout

  • Color: Black
  • Clarity: Opaque
  • 
Perceived Malt Aroma & Flavor: Extremely rich malty aroma is typical. Extremely rich malty flavor with full sweet malt character is typical. Roasted malt astringency and bitterness can be moderate but should not dominate the overall character.
  • Perceived Hop Aroma & Flavor: Medium-high to high with floral, citrus and/or herbal character.
  • Perceived Bitterness: Medium-high to very high and balanced with rich malt character.
  • Fermentation Characteristics: Fruity-estery aromas and flavors are high. Diacetyl should be absent.
  • Body: Full

 

*FOOTNOTE:
Oh, I guess Joe indulged in what we would call “humor.”  Apparently EVERYONE knows it’s a gold medal beer!

Regarding American Pale Ales; A National and Local Comparison

Recently I was afforded the opportunity to compare two American pale ales. One was a national favorite and the other was a local Kingman favorite. The beers were poured for me by a third party as I wished to do the comparison blind.  In other words, I knew what beers I had at home, but not which beer was poured into which glass.  I had to figure that out myself.

Beer 1
The head was poofy, rocky, prominent and very white.  It was copper, orange and yellow, like filtered sunlight. Slightly darker than an American lager.  The hops said hello immediately; they were piney but with a bright floral and citrus character.  The first taste offers up this bright, earthy hops flavor.  The beer was juicy.  Then it turned crisp, light.  It had a firm body.  Maybe a little light toast crept through.  It finished clean, not too dry, left a nice specter of hops but not harsh.  It was a beautiful beer, everything was in line, in focus.  Each element on display.

Beer 2
Consistent but more flat off white head.  It was brown and orange and bronze, much darker in color.  Hops aroma presented itself right away; once again it was piney, more resinous, though and less citrus, possibly a hint a tropical fruit.  Maybe.  Hops bitterness could be tasted right off but it was also grainy, had a nice malt backing.  It was bready but seemed like a bare hint of tin in the very outer edges.  It finished very clean, soft. This was not as focused as Beer 1 but no less enjoyable or beautiful, a little dark but completely appealing.

Overall:
Both had ideal presentations of hops both in aroma and flavor.  Beer 1 was brighter and sharper and had a better color (according to the school I went to and the eyes I possess), but Beer 2 had the grainy/malty aspects I prefer to balance the hops.  I found myself approving Beer 1 a minuscule amount more due to my perception of its crispness and focus; however, Beer 2 had the more appealing hops, earthier and more resinous and was more drinkable.

Beer 1 was Sierra Nevada Pale Ale and Beer 2 was Monolith from Black Bridge.  The above were rough notes made on a Sunday evening, just for fun.  I’m no actual beer judge, so please make your own determination about what beer you like.  See below for some highlights from the Style Guidelines regarding what to look for in a pale ale.

Brewers Association 2017 Beer Style Guidelines:


  • Deep golden to copper or light brown
  • 
Chill haze is acceptable at low temperatures. Hop haze is allowable at any temperature.
  • Low caramel malt aroma is allowable. Low to medium maltiness may include low caramel malt character.
  • Hop aroma and flavor is high, exhibiting floral, fruity (berry, tropical, stone fruit and other), sulfur/diesel-like, onion-garlic- catty, citrusy, piney or resinous character that was originally associated with American-variety hops. Hops with these attributes now also originate from countries other than the USA.
  • Medium to medium-high bitterness
  • Fruity-estery aroma and flavor may be low to high. Diacetyl should not be perceived.
  • Body: Medium

BEER JUDGE CERTIFICATION PROGRAM 2015 STYLE GUIDELINES:
18B. American Pale Ale

  • A pale, refreshing and hoppy ale, yet with sufficient supporting malt to make the beer balanced and drinkable.
  • An average-strength hop-forward pale American craft beer, generally balanced to be more accessible than modern American IPAs.
  • Moderate to strong hop aroma from American or New World hop varieties with a wide range of possible characteristics, including citrus, floral, pine, resinous, spicy, tropical fruit, stone fruit, berry, or melon. Low to moderate maltiness supports the hop presentation, and may optionally show small amounts of specialty malt character (bready, toasty, biscuit, caramelly). Fruity esters vary from moderate to none.
  • Pale golden to light amber. Moderately large white to off-white head with good retention. Generally quite clear.
  • Moderate to high hop flavor, typically showing an American or New World hop character (citrus, floral, pine, resinous, spicy, tropical fruit, stone fruit, berry, melon, etc.). Low to moderate clean grainy-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 should be supportive, not distracting.
  • Moderate to high hop bitterness with a medium to dry finish. Hop flavor and bitterness often lingers into the finish, but the aftertaste should generally be clean and not harsh.
  • Mouthfeel: Medium-light to medium body. Moderate to high carbonation.
  • Overall smooth finish without astringency and harshness.
  • Prior to the explosion in popularity of IPAs, was traditionally the most well-known and popular of American craft beers.
Typically lighter in color, cleaner in fermentation by-products, and having less caramel flavors than English counterparts. There can be 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.