American Pale Ales - California Common Ale

BJCP 06-C

AROMA

May have a pronounced woody or rustic hop aroma (as from Northern Brewer, for example). Restrained fruitiness. May have a moderate toasted malt aroma. Diacetyl low to none

APPEARANCE

Dark gold to copper to medium amber

FLAVOR

Malty, balanced with a pronounced hop bitterness. Rustic/woody (e.g., Northern Brewer) hop flavor medium to none. May have a toasted (not roasted) malt flavor. Balance is generally about even between malt and hops. Diacetyl low to none.

MOUTH FEEL

Medium-bodied. Medium to medium-high carbonation

OVERALL

A beer with solid malt and hop expression, only mildly fruity and having woody/rustic hop character.

INGREDIENTS

Pale ale malt, American hops (usually woody, such as Northern Brewer, rather than citrusy), small amounts of toasted malt and/or light caramel/crystal malts. Lager yeast, however some strains (often with the mention of "California" in he name) work better than others at the warmer fermentation temperatures (55 to 60oF) used (some German strains produce excessive sulfury character).Water should have relatively low sulfate and low to moderate carbonate levels.

COMMENTS

Similar to American pale ale, although typically less fruity. Hop flavor/aroma is woody rather than citrusy, although a slightly citrusy character has been noted by some in a commercial example back in the mid-1980s.

HISTORY

American West Coast original. Large shallow fermenters are used. Originally, in the absence of handy ice or refrigeration, the locally cool ambient temperatures of the San Francisco peninsula led to a beer that was fermented with lager yeast, but at temperatures that were at the cool end of the ale temperature range.

COMMERCIAL EXAMPLES

Anchor Steam, Old Dominion Victory Amber.

VITAL

OG: 1.044-1.055 IBUs: 35-45 FG: 1.011-1.014 SRM: 8-14 ABV: 4-5.5%