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| − | [[Category:Beer styles]] | + | #REDIRECT[[:Category:American beer styles]] |
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| − | ==10A. American Pale Ale==
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| − | {| align="right" cellpadding="5" style="margin: 2px 2px 10px 10px; border-style:outset; border-width:1px; border-collapse:collapse;"
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| − | ! colspan="2" align="center" style="background-color:#dcdcdc; font-weight:bold;" | Vital Statistics
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| − | |-
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| − | ! style="text-align:right; font-weight:bold;" | OG
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| − | | 1.045 - 1.060
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| − | |-
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| − | ! style="text-align:right; font-weight:bold;" | FG
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| − | | 1.010 - 1.015
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| − | |-
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| − | ! style="text-align:right; font-weight:bold;" | IBU
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| − | | 30 - 45+
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| − | ! style="text-align:right; font-weight:bold;" | SRM
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| − | | 5 - 14
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| − | ! style="text-align:right; font-weight:bold;" | ABV%
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| − | | 4.5 - 6%
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| − | |}
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| − | '''Aroma:''' Usually moderate to strong hop aroma from dry hopping or late kettle additions of American hop varieties. A citrusy hop character is very common, but not required. Low to moderate maltiness supports the hop presentation, and may optionally show small amounts of specialty malt character (bready, toasty, biscuity). Fruity esters vary from moderate to none. No diacetyl. Dry hopping (if used) may add grassy notes, although this character should not be excessive.
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| − | '''Appearance:''' Pale golden to deep amber. Moderately large white to off-white head with good retention. Generally quite clear, although dry-hopped versions may be slightly hazy.
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| − | '''Flavor:''' Usually a moderate to high hop flavor, often showing a citrusy American hop character (although other hop varieties may be used). Low to moderately high clean malt character supports the hop presentation, and may optionally show small amounts of specialty malt character (bready, toasty, biscuity). The balance is typically towards the late hops and bitterness, but the malt presence can be substantial. Caramel flavors are usually restrained or absent. Fruity esters can be moderate to none. Moderate to high hop bitterness with a medium to dry finish. Hop flavor and bitterness often lingers into the finish. No diacetyl. Dry hopping (if used) may add grassy notes, although this character should not be excessive.
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| − | '''Mouthfeel:''' Medium-light to medium body. Carbonation moderate to high. Overall smooth finish without astringency often associated with high hopping rates.
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| − | '''Overall Impression:''' Refreshing and hoppy, yet with sufficient supporting malt.
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| − | '''History:''' An American adaptation of English pale ale, reflecting indigenous ingredients (hops, malt, yeast, and water). Often lighter in color, cleaner in fermentation by-products, and having less caramel flavors than English counterparts.
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| − | '''Comments:''' There is some overlap in color between American pale ale and American amber ale. The American pale ale will generally be cleaner, have a less caramelly malt profile, less body, and often more finishing hops.
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| − | '''Ingredients:''' Pale ale malt, typically American two-row. American hops, often but not always ones with a citrusy character. American ale yeast. Water can vary in sulfate content, but carbonate content should be relatively low. Specialty grains may add character and complexity, but generally make up a relatively small portion of the grist. Grains that add malt flavor and richness, light sweetness, and toasty or bready notes are often used (along with late hops) to differentiate brands.
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| − | '''Commercial Examples:''' Sierra Nevada Pale Ale, Stone Pale Ale, Great Lakes Burning River Pale Ale, Full Sail Pale Ale, Three Floyds X-Tra Pale Ale, Anderson Valley Poleeko Gold Pale Ale, Left Hand Brewing Jackman's Pale Ale, Pyramid Pale Ale, Deschutes Mirror Pond
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| − | ==10B. American Amber Ale==
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| − | {| align="right" cellpadding="5" style="margin: 2px 2px 10px 10px; border-style:outset; border-width:1px; border-collapse:collapse;"
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| − | ! colspan="2" align="center" style="background-color:#dcdcdc; font-weight:bold;" | Vital Statistics
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| − | |-
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| − | ! style="text-align:right; font-weight:bold;" | OG
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| − | | 1.045 - 1.060
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| − | |-
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| − | ! style="text-align:right; font-weight:bold;" | FG
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| − | | 1.010 - 1.015
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| − | |-
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| − | ! style="text-align:right; font-weight:bold;" | IBU
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| − | | 25 - 40+
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| − | |-
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| − | ! style="text-align:right; font-weight:bold;" | SRM
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| − | | 10 - 17
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| − | |-
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| − | ! style="text-align:right; font-weight:bold;" | ABV%
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| − | | 4.5 - 6%
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| − | |}
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| − | '''Aroma:''' Low to moderate hop aroma from dry hopping or late kettle additions of American hop varieties. A citrusy hop character is common, but not required. Moderately low to moderately high maltiness balances and sometimes masks the hop presentation, and usually shows a moderate caramel character. Esters vary from moderate to none. No diacetyl.
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| − | '''Appearance:''' Amber to coppery brown in color. Moderately large off-white head with good retention. Generally quite clear, although dry-hopped versions may be slightly hazy.
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| − | '''Flavor:''' Moderate to high hop flavor from American hop varieties, which often but not always has a citrusy quality. Malt flavors are moderate to strong, and usually show an initial malty sweetness followed by a moderate caramel flavor (and sometimes other character malts in lesser amounts). Malt and hop bitterness are usually balanced and mutually supportive. Fruity esters can be moderate to none. Caramel sweetness and hop flavor/bitterness can linger somewhat into the medium to full finish. No diacetyl.
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| − | '''Mouthfeel:''' Medium to medium-full body. Carbonation moderate to high. Overall smooth finish without astringency often associated with high hopping rates. Stronger versions may have a slight alcohol warmth.
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| − | '''Overall Impression:''' Like an American pale ale with more body, more caramel richness, and a balance more towards malt than hops (although hop rates can be significant).
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| − | '''History:''' Known simply as Red Ales in some regions, these beers were popularized in the hop-loving Northern California and the Pacific Northwest areas before spreading nationwide.
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| − | '''Comments:''' Can overlap in color with American pale ales. However, American amber ales differ from American pale ales not only by being usually darker in color, but also by having more caramel flavor, more body, and usually being balanced more evenly between malt and bitterness. Should not have a strong chocolate or roast character that might suggest an American brown ale (although small amounts are OK).
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| − | '''Ingredients:''' Pale ale malt, typically American two-row. Medium to dark crystal malts. May also contain specialty grains which add additional character and uniqueness. American hops, often with citrusy flavors, are common but others may also be used. Water can vary in sulfate and carbonate content.
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| − | '''Commercial Examples:''' Mendocino Red Tail Ale, North Coast Red Seal Ale, St. Rogue Red Ale, Avery Redpoint Ale, Anderson Valley Boont Amber Ale, Bell's Amber, Hoptown Paint the Town Red, McNeill's Firehouse Amber Ale
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| − | ==10C. American Brown Ale==
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| − | {{main|American Brown Ale}}
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| − | ==External Links==
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| − | For example recipes please visit the Home Brew Talk recipe section for [http://www.homebrewtalk.com/forumdisplay.php?f=66 American Ale].
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