American Pale Ale

We all saw that snow last night, right? right!? I think those were the fattest snow flakes I’ve ever seen. Probably the best night ever. 

Spot flucking on Dangerous Man has released it’s American Pale Ale and it is as bright and welcoming as our own King Ramsey!

Couldn't be a more welcoming sight!

Couldn’t be a more welcoming sight!

The American Pale Ale styling is derived from the United Kingdom’s Bitters and Pale Ales. When the European maltsers could produce lightly kilned malt efficiently and cheaply, paler beer began to appear all over Europe. Another bonus of lighter kilned malts is that they have more extractable sugars than the browned malts of the time, meaning beers produced cheaper an paler. The browned malts of the time began to be used as adjuncts and worts became more fermentable due the better enzymes action in the paler malt.

Bitters and pale beers began to dominate all over the Europe and were carried over to America. The term pale began as a descriptor, almost a colloquialism in the UK, for their bitter beer styling or what was available over in pubs. In more recent years, Pale Ales have been used to describe American beers to differentiate between a English yeast and American yeast styling (plus the more recent excessive use of hops), creating a distinct American Pale Ale styling. I’ve made some of these conclusions from this article/post from Martyn Cornell, author of the Zythophile blog.

Dangerous Man’s American Pale Ale features Crystal, Zythos, and Citra hops during the boil and is dry hopped with Topaz. There’s a lot of different hop features present in this blend, including tropical, citrus, and pine notes supported by a present and bread forward malt bill with a bright golden color. This head sticks around, too; it’s pillowy, white, and offsets the golden color happily.

Winter’s not the end of the world, at least not with a pint in your hand.

Drink local, drink Dangerous.

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