I just brewed an American Pale Ale today and it got me to thinking about when I first started brewing 20 years ago. I used to make Pale Ale quite frequently that was similar to Sierra Nevada Pale Ale, just some Pale malt, a little Crystal, American hops, Chico yeast. I remember going to breweries back then and everyone had an American Pale Ale which was a good way to judge whether or not they could make good beer. I still think this can hold true today, but I really don’t see too many Pale Ales around at the local breweries. I have messed around with the grain bill over the years by adding Munich or Vienna malts and cutting down on the Crystal malt, but today I decided to go back 20 years and just use Pale and Crystal malt. One difference would be that now I use more late hop additions and I’m not just limited to CTZ, Centennial, and Cascade hops. Maybe I’m just being a little nostalgic, but if you can’t find it’s time to brew it.
Completely agree with everything you said
I agree. Nothing like a traditional APA. After all grain brewing for many years, I’ve gotten to a point that the old body just can’t handle the process anymore. Went back to extracts. At the same time, decided to brew a few simple recipes using just Pale Ale LME, American hops and a West Coast yeast. You just can’t beat a simple pale ale.
I was just talking about this with some brewers. We got so into a number of different styles (hazy IPA, juicy pants this and Double IPA that, crazy stout concoctions) that we forgot out roots. A nice pale ale with 1056 and Cascade hops is one of the greatest beer drinking experiences you can have. I used to make a nice version of it with Cascade and Glacier but good luck finding Glacier now. I have some Cascade from YVH and I will be brewing with Omega West Coast at some point … it’s on the list of beers to brew.
We’re quietly seeing pale ales moving back in as the high ABV beers and dry lagers are leaving open space for the return of APAs and west coast IPAs. There’s quite a few west coast IPAs back on the market–because IPA sells–but also seeing more pale ales than four or five years ago.
I’m so often wrong with my projections but I would not be surprised in a few years if trends in alcohol go back towards lower ABV drinks and we start seeing all the old 4-5% styles roll back into popularity. The youngest adult generation aren’t big drinkers and if they are going to drink, it’s less likely they’re reaching for a 15% stout at a happy hour.
Yeah, I don’t think any generation has ever reached for a 15% anything at happy hour.
Having 2 young adults of recent drinking age, I can say for absolute certainty that they just have far more drinking choices to pick from than past generations. Good for them…and were I so lucky to be coming up today. My generation was stuck in a deep rut of crap beer and stale cocktails. Thankfully, the light went on and things have changed.
Sorry to rant.
Agreed that this is something I overlook, since I brew so many Bitters and lagers. Like most of us older guys, I cut my teeth on pale ales and broadened from there. Time to go back to the pale ale on a batch as a nice palette for some of the newer hops to be used.
The Nearly Nirvana Pale Ale from a few years back at AHA is one of my very favorites. It is a close homage to Sierra Nevada, wonderfully simple, and so tasty. In fact, I am drinking one now!
Years ago (25-30 or more) I’d go into a place and ask for a steak and pale ale. That’s how I judged beers and breweries. Now the American pale ale is sort of an afterthought. Had a club member bring in an American Amber (all extract) with Cascade hops and it was like deja vu … a wonderful taste from the past. Gotta do one (but probably all grain) myself.
So much of my brewing nowadays revolves around classic craft styles that just aren’t found in most breweries! Amber ale and American pale ale are top of my list.
…now applying as your taster
I’d add British style IPA as something I miss from the 80s and 90s, and can only find if I brew it. Golding or Fuggles or Willamette or whatever, about 1.052 ish OG of pale ale malt and crystal, finished with dry hopping. Excellent beer.
My house beer is an ordinary bitter on tap, but I sure love a solid UK hops IPA and I just can’t buy one anywhere.
I also miss the original Pete’s Wicked Ale…
Wine and some cocktails clock in at 15% (or higher) but generally none of that comes with the high risk of diabetes as those bloated stouts.
Ironically, I have recently started brewing a Belgian Pale Ale after my wife asked me to try to make one. It came out pretty well and I am working to tweak it a bit. Always liked all kinds of pale ales and since we both like Belgian beers, this was a logical step.
i know its repetition and many people enjoy crystal malt + IPAs and pale ales, but i wish/hope we get to a point where we can have those options again, ie. kind of a clear label division that actually worked when there were lots of “amber ales” that were still quite bitter and hoppy but the amber part just indicated they had a good amount of crystal and munich in them vs. a “pale ale”. people mock amber ales but they had this purpose at their best i recall.
Belgian Pale Ale was never easy for me to find in the 90s. Now, not at all. The 2 best I’ve ever tasted were other guys’ home brews. The last one was exquisite and that inspired me to try brewing one. But mine wasn’t all that great.
And here lies the joy of homebrewing for me. Let’s try adjusting the recipe or process to make something better than last time. Repeat a few times and usually we can’t help but get better the more we brew or do.
You might try this recipe
77% Belgian Pils Malt
10% Munich Type II
5% Caramunich
5% Aromatic Malt
60 minute boil
20 IBU’s SAAZ at 50 minutes
5 IBU’s SAAZ at 15 minutes
20 IBU’s SAAZ at 50 minutes
Wyeast 3522
This one came out really good for me.
20 IBUs SAAZ at 50 minutes… twice? I’m guessing the third addition is at flameout or something close?
Ok. I’ll try it. I’m guessing the 2nd 20 IBU addition was a booboo.