Beer Style Breakdown: American Pale Ales
May 8, 2017
The Vitals
Beer-Style: American Pale Ale
Origin: U.S.A., around 1980
ABV: 4.5-6.2%
SRM: 5-14 – Dark gold to dark amber
Bitterness: 30-40 IBUs – Medium to high bitterness
If there is one beer style that America does better than anyone it the world, it’s the American pale ale. A well-crafted pale ale is a beauty of balance. Built on a base of pure malt, American pale ales have a bready, caramel-like backbone with a subtle nuttiness that is counterbalanced by generous additions of those famous American hops—traditionally Centennial, Columbus, and of course, Cascade. The finished beer has a medium body and a crisp, bitter finish that quickly fades away, inviting another sip.
The History
The American pale ale is an adaptation of its older British cousin, the English pale ale. Originally the defining difference between the two was the use of indigenous American hops, which are piney and full of bright citrus notes, a stark contrast to England’s floral and perfumey hop varietals.
While there isn’t a consensus as to who brewed the first APA, or when, we do know that in the late-1970s, Fritz Maytag of Anchor Brewing Co., Jack McAuliffe of New Albion Brewing Company and Ken Grossman of Sierra Nevada were all experimenting with the American Cascade hop and producing ales that would today fit the American pale ale guidelines set by the Beer Judge Certification Program.
Those first APAs probably looked, smelled and tasted somewhat different than a vast majority of the APAs currently in the market. As consumers tastes evolved from malt-driven to hop-focused, so did the APA. Over time the beer became lighter in color, drier in its finish and significantly more bitter. Even the American hops used have changes, as those classic big three have made way for a wide range of new, experimental U.S. hop varietals such as Amarillo, Citra and Mosaic. Despite the changes, the beer still achieves a balance of malts and hops, making it ideal for food pairings.
Ask a Cicerone: Ryan Ferebee, Certified Cicerone and Breakthru Beverage Minnesota Craft Beer Specialist
What do you look for in a great American Pale Ale?
Ryan Ferebee: I look for a balance of unique flavors that intertwine hops, malt, and yeast for a traditional style. For innovation and experimentation, I look for a showcase of a single hop or a variety of hops, and even unique ingredients such as fruit that blend flavors with hops, while accentuating the light fruit flavors of the yeast found in this style.
Today, APAs can be offered in a traditional style like Sierra Nevada’s famous Pale Ale , and more recently, aggressive late-addition hopping and dry hopping with new and experimental hop varietals, even including wet hop versions in harvest season. Lately fruit-infused APAs have become quite popular using fruit extracts or fresh fruit. Specialty malts such as rye add a whole new dimension to APAs, yet this style is usually is brewed with American 2 row pale malt.
What advantages do APAs have over their more popular, IPA cousins?
The APA has more of an “all day” approachability than an elevated alcohol level of an IPA. Many beer consumers may get “IPA’d out” and feel palate fatigue from IPAs heightened bitterness levels. The APA is more diverse with food pairings, as the higher bitterness levels of an IPA can overpower some flavors in food. For the novice beer consumer who asks for “something light,” the APA is a great style to adventure with. IPAs can get that “too hoppy” generalization from consumers that generally drink a delicate lager that take a leap rather than a jump.
Why should our customers buy/stock American Pale Ales?
The American Pale Ale ranks in the top selling among craft beer styles. As the IPA is the #1 selling craft beer style, the American Pale Ale can offer more sessionability with lower alcohol, giving accounts a higher rate of sale than a higher ABV beer. Softer hop flavors and subtle bitterness will appeal to a consumer who may not like IPAs. The APA can be a great gateway to more complex hop beer styles such as IPAs and Imperial IPAs. If a zombie apocalypse happens anytime sooner or later, to me, the APA would be the ideal beer style to have on hand. Its character offers a balance of flavor contributions from hops, malt, and yeast, at modest alcohol levels.
How do you recommend bars and restaurants serve American Pale Ales?
Typically, I recommend bars and restaurants to offer a few different Pale Ales, much like offering several IPAs. Again, the APA pairs well with so many dishes. Many common items found on a food menu will pair nicely with an APA. With a lover ABV range of 4.5 – 6.2%, pints are generally recommended.
What are some of your favorite or classic APA and food pairings?
Grilled, dry rubbed chicken complements hop profiles of APAs nicely as they harmonize flavors.
Fresh Mexican dishes such as seasoned pork or chicken tacos with pico, guacamole, and other fresh garnishes pair nicely with the brightness of the APA.
Shrimp or crawfish Po Boys and APAs complement each other well with the soft bread and malt bill. Additionally, the hops and chili mayo and spices balance all at the same time.
An aged cheddar is one of my favorites to pair with an APA, as intensities match and complement rather than overpower.