Família
Pale Ale Americana
Tipo
Ale
Status
ConsolidadoGuias
2017–2026 · 13 edições
Ale · Pale Ale Americana
An average-strength, hop-forward, pale American craft beer with sufficient supporting malt to make the beer balanced and drinkable. The clean hop presence can reflect classic or modern American or New World hop varieties with a wide range of characteristics.
4.5–6.2%
ABV
30–50
IBU
5.0–10.0
SRM
1.045–1.060
OG
An average-strength, hop-forward, pale American craft beer with sufficient supporting malt to make the beer balanced and drinkable. The clean hop presence can reflect classic or modern American or New World hop varieties with a wide range of characteristics.
Moderate to moderately-high hop aroma from American or New World hop varieties with a wide range of possible characteristics, including citrus, floral, pine, resin, spice, tropical fruit, stone fruit, berry, or melon. None of these specific characteristics are required, but a hoppy aroma should be apparent. Low to moderate neutral to grainy maltiness supports the hop presentation, and can show low amounts of specialty malt character (e.g., bread, toast, biscuit, caramel). Fruity esters optional, up to moderate in strength. Fresh dry-hop aroma optional.
Pale golden to amber. Moderately large white to off-white head with good retention. Generally quite clear.
Hop and malt character similar to aroma (same intensities and descriptors apply). Caramel flavors are often absent or fairly restrained, but are acceptable as long as they don't clash with the hops. Moderate to high bitterness. Clean fermentation profile. Fruity yeast esters can be moderate to none, although many hop varieties are quite fruity. Medium to dry finish. The balance is typically towards the late hops and bitterness; the malt presence should be supportive, not distracting. Hop flavor and bitterness often linger into the finish, but the aftertaste should generally be clean and not harsh. Fresh dry-hop flavor optional.
Medium-light to medium body. Moderate to high carbonation. Overall smooth finish without astringency or harshness.
Exemplos comerciais
4.4–5.4%
ABV
30–50
IBU
4.0–7.0
SRM
1.044–1.050
OG
Fruity esters may be low to high. Diacetyl should not be present.
High, exhibiting a wide range of attributes including floral, citrus, fruity (berry, tropical, stone fruit and other), sulfur, diesel- like, onion-garlic, catty, piney, resinous, and many others.
Straw to light amber
Low caramel malt aroma is allowable. Low to medium maltiness may include low caramel malt character.
Medium
