October 24 2007 Corner News craft beer column - Get to Know Your Beer
The Auburn Brew Club’s first weekly craft beer column was published in the Corner News last week. The thumbnail to the left links to an image, or click here for a .pdf. The original text is copied below. The end product that appeared in the paper is a bit less due to space considerations (and a different title).
American Pale Ale: English Origins but Distinctively American
by John Little
American Pale Ales (APAs) are among the most popular craft beers consumed in the United States. It seems Americans are always driven to do things bigger and better than they’re done in other parts of the world, and producing craft beer is no exception. So, while built upon the tradition of English Pale Ales, APAs are characterized by a more assertive hop bitterness, flavor and aroma. Most versions are made with distinctive American hops which tend to have a notable sharp citrus or piney character, such as Cascade, Amarillo, Centennial and Columbus hops (in contrast to English hops which tend to have a more subtle and subdued earthy and floral character in beer).
However, the relatively pronounced hop character of APAs is typically supported by a moderate yet clean malt backbone derived from indigenous North American 2-row pale barley (as opposed to the typical English pale malts which tend to have a bready, biscuity or toasty character). While the balance of an APA usually leans toward its hop character, the clean American malt character can be significant. Some APAs are now being made with a significant amount of rye malt, giving the beer a distinctive crisp and spicy rye bite.
In appearance, APAs are typically clear, though not usually crystal clear, with a golden copper color. Well made and properly poured APAs will have a large white to off-white creamy and persistent head.
The beer is typically served well carbonated and is best enjoyed at around 55 degrees in order to fully experience the APA’s flavor and aroma. It has a crisp finish and is a refreshing beer year-round.
If you’d like to enjoy a few APAs with a meal, remember that beers with assertive hop character can seem to deaden your taste buds. However, it is suggested by some that such beers go perfectly with smoked or fried seafood, as well as highly spiced cuisines.
You’ll have the best luck finding good commercial examples of the American Pale Ale style at Mellow Mushroom (North College), Buffalo’s American Grille (East Magnolia) and the BP Station (Samford and Gay). Look for Sierra Nevada Pale Ale, Terrapin Rye Pale Ale, Firestone Pale Ale and Sweetwater 420 Extra Pale Ale.
But the truly adventurous craft beer lover should experience the thrill of successfully brewing a good American Pale Ale at home. Fresh beer, customized to taste, and a great sense of personal satisfaction are the rewards of homebrewing. The Auburn-Opelika area now has an active homebrew club and welcomes those interested in learning to brew. Visit http://www.auburnbrewclub.org for more information.
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