American variation of the British counterpart – English pale ale. A distinctive feature is the use of local ingredients. Considered a craft style, the popularity of which once surpassed that of the IPA.
The ale is hopped, however the hop type and method is not standardized and is left to the discretion of the manufacturer. A distinctive feature – a pronounced hop profile does not drown out the malt note.
The aroma depends on the ingredients: it can be felt tones of citrus, spices, needles, resin, berries, tropical fruits, etc. If the malt profile is strong enough, it adds nuances of biscuit, caramel, toasted bread to the bouquet. Dry hopping produces a slight grassy aftertaste. The finish is dry or clean, the aftertaste is soft.
The color varies from golden to amber, the beer foams moderately, the “cap” lasts long enough. Feels round in the mouth, may tingle the tongue.
It is made from light ale two-row malt, American hops, ale yeast. Compared to English Pale Ale, it’s not as “caramelised”, less bitter and strong than an American IPA, and has a more complex finish than an American Amber Ale.
Strength: 4.5-6.2%.
Density: initial 1.045-1.060, final 1.010-1.015.
Bitterness Index: 30-50 IBU.
Color: 5-10 SRM.