Blonde Ale, also referred to as “golden ale,” is a bit of a catch-all term, though it usually refers to a beer in the same general family as cream ale and kölsch. These blonde ales feature a low to moderate original gravity that is fermented out very low for a crisp and dry finish with a detectable malty sweetness that is like bread or toast rather than caramel. The color is usually a bright full gold, and the grist is often just pilsner malt. Blonde ales are generally very smooth, and perfumy ester qualities are kept to a minimum. Low to moderate hop bitterness (15–25 IBU) is best achieved without using high alpha American hop varieties due to the delicate flavor structure. Most good examples show some hop aroma, but this tends to be the gentler German aroma varieties rather than the flashier American ones. Strengths of 4.5% to 5.5% are typical. Blonde ales are supposed to be easy-drinking and very approachable and though this sounds simple, it isn’t. Brewing them requires skill, because any flaws will be noticeable. Though the hop bitterness is more generous than that of the old cream ale style, brewers seek to use soft water, as harder, alkaline waters can turn the bitterness harsh. Blonde ales can pair very well with delicate white fish and poultry dishes that are not burdened with heavy sauces. Blonde ales are best enjoyed fresh without cellaring, though it should be mentioned that there is an emerging new style that ages blonde ale in neutral wine barrels along with Brettanomyces and/or lactic acid bacteria and these products do age gracefully. Of course, this moves these beers away from the traditional meaning of “blonde ale,” but some brewers enjoy using the name anyhow, perhaps as a fun opportunity to throw a curve ball to the beer-drinking public.
