Microbrewed
Beer of the Month Club's Beer Style Guide
is a comprehensive source of information on the many varied styles
of Ales and Lagers now available through U.S. Microbreweries and Brewpubs.
Every beer style can be categorized as either an Ale or a Lager
and so we've listed them by category for you. Simply select the style
you
would like to learn more about and you'll find a brief description
of the history of that style, examples of classic interpretations
of it, listings of previous Gold Medal winners within that style,
and recommendations of complementary foods to serve with it.
American Creativity Added to the Mix
As with our chefs' interpretations of European food and wine styles, American Brewers not only are producing fine traditional ales and lagers, but are also blazing new trails experimenting with different combinations of traditional ingredients and/or new ones altogether. Check out some of the hybrid and unusual styles such as Amber/Red Ales, Fruit Ales, Vegetable Ales, Herb & Spice Ales to see where American experimentation has contributed to the ever-evolving group of beer styles currently available.
Information Sources: Michael Jackson's Beer Companion, The American Brewers Resource Directory, The Beer Enthusiast's Guide; Greg Smith, The Great American Beer Cookbook; Candy Schermerhorn, and Beer Cuisine: A Cookbook for Beer Lovers; Jay Harlow.
Ales
Includes English Pale Ales, American Pale Ales and Belgian Pale Ales which are described below.
English Pale Ale
This style was originated by producers in Burton in the 1800's. High levels of calcium found in Burton's water complement this style well by enabling a more efficient extraction of bitter resins from the hops. Non-Burton producers add "Burton salts" to their water to replicate this desirable trait. Burton yeasts are unusually fine, remaining in suspension for a thorough fermentation. Taste and aroma are very similar to the bottled equivalent of an English Bitter. Hoppiness is not generally as pronounced as with Bitters. The term 'pale' was originally intended to distinguish beers of this type from the black London Porter. Classic English Pale Ales are not pale but rather are golden to copper colored and display English variety hop character. High hop bitterness, flavor and aroma should be evident. They are well attenuated. Dry hopping is common. This medium bodied pale ale has low to medium maltiness. Low caramel is allowable. Fruity ester flavors and aromas are moderate to strong. Chill haze is allowable at cold temperatures. Diacetyl (butterscotch character) should be at low levels or not perceived.
Classic Producers
Bass, Burton, Royal Oak, Worthington White Shield, Whitebread Pale Ale, Samuel Smith, Marston's Pedigree Bitter
Award Winning American Beers
Pike Place Pale Ale, El Toro Oro, (El Toro Brewing Brewing), Pullman Pale Ale (Riverside Brewing), Holy Cow Pale Ale (Casino Cafe & Brewery), Burning River Ale (Great Lakes Brewing), Doggie Style Ale (Flying Dog Brewpub), Pyramid Pale Ale (Hart Brewing), Gray Whale Ale (Pacific Coast Brewing)
Complementary Foods
Roast beef, lamb with rosemary and garlic, steak, pork chops, duck, goose, salmon, other rich meats, burgers, beef teriyaki, steak and kidney pie
Original Gravity (°Plato): 1.044 - 1.056 (11-14 °Plato)
Apparent Extract/Final Gravity(°Plato): 1.008 - 1.016 (2 - 4 °Plato)
Alcohol by weight (volume): 3.5 - 4.4% (4.5 - 5.5%)
Bitterness (IBU): 20 - 40
Color SRM (EBC): 4 - 12 (10 - 25 EBC)
American Pale Ale
American Pale Ales range from golden to lights copper colored. The style is characterized by American variety hops used to produce high hop bitterness, flavor and aroma. Dry hopping is appropriate. These beers are slightly less malty than their British counterparts. American Pale Ales have medium body and low to medium maltiness. Low caramel character is allowable. Fruity-ester flavor and aroma should be moderate to strong. Diacetyl should be absent or present at very low levels. Chill haze is allowable at cold temperatures.
Award Winning Beers
Mirror Pond Pale Ale (Deschutes Brewing), Sierra Nevada Pale Ale, Hopland Red Tail Ale, Alaskan Pale Ale, Pier Pale Ale (Huntington Beach Brewing), Post Road Pale Ale (Old Marlborough Co.), McTarnihan's Ale (Portland Brewing Company)
Complementary Foods
Steak, leg of lamb, burgers, pheasant stuffed with wild rice and mushrooms.
Original Gravity (°Plato): 1.044 - 1.056 (11 - 14 °Plato)
Apparent Extract/Final Gravity (°Plato): 1.008 - 1.016 (2 - 4 °Plato)
Alcohol by weight (volume): 3.4 - 4.3% (4.5 - 5.5%)
Bitterness (IBU): 20 - 40 Color SRM (EBC): 4 - 11 (10 - 25 EBC)
Belgian Pale Ale/ Belgian Ale
Belgian Ales are similar to British Pale Ales but are more spicy and aromatic both in malt and yeast character. They are often labeled as spéciales belges as ale is not a term commonly employed in Belgium. Belgian-style Pales Ales are characterized by low, but noticeable, hop bitterness, flavor and aroma. Light to medium body and low malt aroma are typical. They are golden to deep amber in color. Noble hop types are commonly used. Low to medium fruity esters are evident in aroma and flavor. Low caramel or toasted malt flavor is acceptable. Diacetyl should not be perceived. Chill haze is allowable at cold temperatures.
Classic Producers
De Koninick (De Koninick, Belgium)
Original Gravity (°Plato): 1.044- 1.054 (11 - 13.5 °Plato)
Apparent Extract/Final Gravity (°Plato): 1.008 - 1.014 (2 - 3.5 °Plato)
Alcohol by weight (volume): 3.2 - 5.0% (4.0 - 6.0%)
Bitterness (IBU) (20 - 30) Color SRM (EBC): 3.5 - 12 (8 - 30 EBC)
