Recently had stone brewery's pale ale. I thought it was awesome, but couldn't help but wonder why it was considered a pale ale. It tasted pretty aggressively hopped and the color was more amber in color. Felt more like an IPA to me. Are my tastes buds off? I would love to brew something like this one day. I can only imagine how good their IPA must taste.
What defines a pale ale?
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SwampassJ
Well-Known Member
BJCP Style Guidelines
There is a bit of overlap when you take into creative liberty. Extra Pale Ale vs. calling it an IPA and having the hop heads turn their nose up at it. Stone Pale is an awesome beer, I like it more than their IPA.
My understanding is that "pale ale" comes from the English sense, where it's "pale" because it's not as dark as a stout our a porter. Seems to me that "pale ale" is a very broad concept. Are you talking American Pale Ale or English Pale Ale? Belgian Pale Ale? Even in the BJCP guidelines for each particular pale ale style, there seems to be a LOT of room for interpretation.
I LOVE American pale ale! There is range of OG and IBUs that are acceptable, and American version of pale ale are hopped more highly than their English pale ale counterparts.
From the BJCP:
10A. American Pale Ale
Aroma: Usually moderate to strong hop aroma from dry hopping or late kettle additions of American hop varieties. A citrusy hop character is very common, but not required. Low to moderate maltiness supports the hop presentation, and may optionally show small amounts of specialty malt character (bready, toasty, biscuity). Fruity esters vary from moderate to none. No diacetyl. Dry hopping (if used) may add grassy notes, although this character should not be excessive.
Appearance: Pale golden to deep amber. Moderately large white to off-white head with good retention. Generally quite clear, although dry-hopped versions may be slightly hazy.
Flavor: Usually a moderate to high hop flavor, often showing a citrusy American hop character (although other hop varieties may be used). Low to moderately high clean 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 can be substantial. Caramel flavors are usually restrained or absent. Fruity esters can be moderate to none. Moderate to high hop bitterness with a medium to dry finish. Hop flavor and bitterness often lingers into the finish. No diacetyl. Dry hopping (if used) may add grassy notes, although this character should not be excessive.
Mouthfeel: Medium-light to medium body. Carbonation moderate to high. Overall smooth finish without astringency often associated with high hopping rates.
Overall Impression: Refreshing and hoppy, yet with sufficient supporting malt.
Comments: There is 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.
History: An American adaptation of English pale ale, reflecting indigenous ingredients (hops, malt, yeast, and water). Often lighter in color, cleaner in fermentation by-products, and having less caramel flavors than English counterparts.
Ingredients: Pale ale malt, typically American two-row. American hops, often but not always ones with a citrusy character. American ale yeast. Water can vary in sulfate content, but carbonate content should be relatively low. Specialty grains may add character and complexity, but generally make up a relatively small portion of the grist. Grains that add malt flavor and richness, light sweetness, and toasty or bready notes are often used (along with late hops) to differentiate brands.
Vital Statistics: OG: 1.045 1.060
IBUs: 30 45 FG: 1.010 1.015
SRM: 5 14 ABV: 4.5 6.2%
Commercial Examples: Sierra Nevada Pale Ale, Stone Pale Ale, Great Lakes Burning River Pale Ale, Bear Republic XP Pale Ale, Anderson Valley Poleeko Gold Pale Ale, Deschutes Mirror Pond, Full Sail Pale Ale, Three Floyds X-Tra Pale Ale, Firestone Pale Ale, Left Hand Brewing Jackmans Pale Ale
From the BJCP:
10A. American Pale Ale
Aroma: Usually moderate to strong hop aroma from dry hopping or late kettle additions of American hop varieties. A citrusy hop character is very common, but not required. Low to moderate maltiness supports the hop presentation, and may optionally show small amounts of specialty malt character (bready, toasty, biscuity). Fruity esters vary from moderate to none. No diacetyl. Dry hopping (if used) may add grassy notes, although this character should not be excessive.
Appearance: Pale golden to deep amber. Moderately large white to off-white head with good retention. Generally quite clear, although dry-hopped versions may be slightly hazy.
Flavor: Usually a moderate to high hop flavor, often showing a citrusy American hop character (although other hop varieties may be used). Low to moderately high clean 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 can be substantial. Caramel flavors are usually restrained or absent. Fruity esters can be moderate to none. Moderate to high hop bitterness with a medium to dry finish. Hop flavor and bitterness often lingers into the finish. No diacetyl. Dry hopping (if used) may add grassy notes, although this character should not be excessive.
Mouthfeel: Medium-light to medium body. Carbonation moderate to high. Overall smooth finish without astringency often associated with high hopping rates.
Overall Impression: Refreshing and hoppy, yet with sufficient supporting malt.
Comments: There is 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.
History: An American adaptation of English pale ale, reflecting indigenous ingredients (hops, malt, yeast, and water). Often lighter in color, cleaner in fermentation by-products, and having less caramel flavors than English counterparts.
Ingredients: Pale ale malt, typically American two-row. American hops, often but not always ones with a citrusy character. American ale yeast. Water can vary in sulfate content, but carbonate content should be relatively low. Specialty grains may add character and complexity, but generally make up a relatively small portion of the grist. Grains that add malt flavor and richness, light sweetness, and toasty or bready notes are often used (along with late hops) to differentiate brands.
Vital Statistics: OG: 1.045 1.060
IBUs: 30 45 FG: 1.010 1.015
SRM: 5 14 ABV: 4.5 6.2%
Commercial Examples: Sierra Nevada Pale Ale, Stone Pale Ale, Great Lakes Burning River Pale Ale, Bear Republic XP Pale Ale, Anderson Valley Poleeko Gold Pale Ale, Deschutes Mirror Pond, Full Sail Pale Ale, Three Floyds X-Tra Pale Ale, Firestone Pale Ale, Left Hand Brewing Jackmans Pale Ale
No, the name derives from the fact that it was brewed from a base of pale malt. As opposed to Brown Ale, brewed from brown malt.
eanmcnulty
Well-Known Member
Good pale ales are awesome, and after 73 batches of home brew, at least 15-20 being pale ales, a haven't brewed one that I truely love. It is frustrating. I suspect water chemistry and fermentation temperature control are the issues.
Good luck with yours!
Good luck with yours!
I too love pale ale and have realized I never brewed one myself! Ordered the ingredients for EdWorts haus pale ale and am hoping I will like that. For some reason, whenever I brew a high(er) IBU beer, it never seems to pick up the hop bitterness or aroma as much as I would like. I am wondering if my water has something to do with it?
hypergolic
Well-Known Member
Have you tried brewing with RO water? You might have to add some brewing salts but I would give that a shot.
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