American Pale Ales - American Pale Ale

BJCP 06-A

AROMA

Usually moderate to strong hop aroma from dry hopping or late kettle additions of American hop varieties. Citrusy hop aroma very common. Esters vary from low to high. Diacetyl moderate to none.

APPEARANCE

Pale golden to amber.

FLAVOR

Often moderate to high hop flavor. Citrusy hop flavor very common (such as from Cascades), but also other American hop variety flavors are found. Malt flavor moderate relative to aggressive hop flavor and bitterness. Balance towards bitterness. Caramel flavor is usually restrained. Diacetyl moderate to none.

MOUTH FEEL

Many are rather light, refreshing and more highly carbonated than many other styles, but body can reach medium. Carbonation borders on effervescent in some examples.

OVERALL

Should be refreshing.

INGREDIENTS

Pale ale malt, typically American two-row. Light to medium crystal malts. American hops, often the citrusy ones such as Cascade, Centennial and Columbus, but others may also be used (e.g., Brewer's Gold or Willamette). Water can vary in sulfate content, but carbonate content should be relatively low.

COMMENTS

In the past, this category also covered what is now called American amber ale. American pale ales differ from American amber ales notably by being lighter in color, but also in having less caramel flavor and usually being balanced more towards hop bitterness.

HISTORY

An American adaptation of English pale ale

COMMERCIAL EXAMPLES

Sierra Nevada Pale Ale, Summit Pale Ale, Great Lakes Burning River Pale Ale.

VITAL

OG: 1.045-1.056 IBUs: 20-40 FG: 1.010-1.015 SRM: 4-11 ABV: 4.5-5.7%