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==History of American Blonde Ale== | ==History of American Blonde Ale== | ||
− | + | An ale version of the American lager style. Produced by ale brewers to compete with lager brewers in the Northeast and Mid-Atlantic States. Originally known as sparkling or present use ales, lager strains were (and sometimes still are) used by some brewers, but were not historically mixed with ale strains. Many examples are kräusened to achieve carbonation. Cold conditioning isn't traditional, although modern brewers sometimes use it.(From BJCP Style Guidelines) | |
==Brewing American Blonde Ale== | ==Brewing American Blonde Ale== |
Latest revision as of 23:37, 23 February 2008
American Blonde Ale or Blonde Ale is a light, refreshing, malt-focused ale with a light flavor profile similar to an American Pale Lager, but usually with slightly more flavor. It lacks the hoppiness and other assertive flavors of an American Pale Ale. Many West Coast brewpubs and craft brewers feature a Blonde Ale as their lightest offering.
While many competition style guidelines treat them separately, in one sense Blonde Ale is just a rebranding of the older Cream Ale style; an earlier indigenous style of American ale brewing designed to attract drinkers used to light, golden lagers.
Contents
History of American Blonde Ale
An ale version of the American lager style. Produced by ale brewers to compete with lager brewers in the Northeast and Mid-Atlantic States. Originally known as sparkling or present use ales, lager strains were (and sometimes still are) used by some brewers, but were not historically mixed with ale strains. Many examples are kräusened to achieve carbonation. Cold conditioning isn't traditional, although modern brewers sometimes use it.(From BJCP Style Guidelines)
Brewing American Blonde Ale
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Competition Styles
Both the BJCP and the GABF recognize this style.
BJCP Style Guidelines
Blonde Ale
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GABF Style Listings
Golden or Blonde Ale
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Golden or Blonde ales are straw to golden blonde in color. They have a crisp, dry palate, light to medium body, and light malt sweetness. Low to medium hop floral aroma may be present but does not dominate. Bitterness is low to medium. Fruity esters may be perceived but do not predominate. Diacetyl should not be perceived. Chill haze should be absent. |
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