With the right ingredients, this recipe will re-create the kinds of flavors you’d find at pubs all over England on any given day—a showcase of English malt and hops, pouring a beautiful brilliant jewel-toned orange.
Fremont’s audacious approach to fresh-hop brewing produced about 2,500 barrels of the true seasonal last year. Getting 70,000 pounds of fresh hops from field to the brewhouse is no small challenge, but that’s only the start…
In 2009, Maine Beer Company cofounders Dan and David Kleban brewed Peeper—over and over—on a one-barrel system until they were happy with the results. It’s a superb example of a modern, brightly aromatic American pale ale.
From old school to new and from breweries across the country, here are a few of our favorite American pale ales.
Our country’s signature flavor profile was not born in Burton, but in the hop fields of Oregon.
Matt Tarpey, cofounder and head brewer of The Veil, selects a foundational six-pack that combines early experiences with the classics and those he still reaches for today.
Want to brew a fruit beer greater than the sum of its parts? To show how one might match a fruit to a particular style, here is Josh Weikert's recipe for an apricot-flavored American pale ale.
Don’t expect barnyard flavors here: When *Brett* is the sole fermenting agent, the result should be relatively clean.
Released to celebrate National Homebrew Day, this is the recipe for Schlafly Pale Ale—inspired by Britain but now a Midwestern classic.
This American-style extra pale ale is brewed with a nice layer of wheat and hopped exclusively with Citra. It’s super-smooth with a light body and dank notes of tangelo, nectarine, and kiwi.