There are all sorts of reasons why American pale ale is a perfect fit for brunch. Its citrus-forward hop character can brighten up the table like a mimosa, while its relatively restrained and balanced flavor profile means you’re more likely to find it compatible with your dish. Meanwhile, its moderate strength gives you a bit more control over that midday buzz.
As an ingredient, it has many of the same strengths: It can add bright citrus, subtle, sometimes biscuit-like, malt flavors, and a typically restrained bitterness that provides structure without overwhelming other ingredients. Another advantage is its wide availability—if you find yourself throwing together brunch and want to try out one of these three recipes, there’s a decent chance you already have some pale ale in your fridge.
Beer Tasting Notes: In its more classic, Cascade-driven iterations, an American pale ale tends to offer mellow aromatics of grapefruit and pine, often with lighter biscuit- or cracker-like malt. It can be firmly but not harshly bitter, finding balance with light malt sweetness. Freshness and balance are key to its great drinkability—that trait is its real advantage over—and what distinguishes it from—most IPAs. Many more recent pale ales follow the hazy trend—typically sweeter, softer, and rounder, but with more tropical aroma and juicier hop flavor—but in those, freshness and balance are no less important.