Left Hand Brewing Company - Jackman's Pale Ale

Left Hand Brewing Company - Jackman's Pale Ale

Beer Club featured in U.S. Microbrewed Beer Club


United States

Alcohol by Volume:


Left Hand Brewing Company - Jackman's Pale Ale

  • ABV:

  • Int’l Bittering Units (IBUs):

  • Serving Temperature:

    43-48° F
Jackman’s Pale Ale is a very true to style American Pale Ale. They use the highest quality hops, grown in the US, to produce a beer with plenty of hop aroma and flavor. It is a medium-bodied Pale Ale that is very smooth, creamy, and rich with a very noticeable hop bitterness that is contrasted by spicy and floral characteristics. It is clear, with a bright orange / amber color. There is lots of malt flavor, which add toasted and light caramel flavors to this Pale Ale.
Jackman Pale Smokey Salmon

2 lbs. salmon fillets with skin, rinsed
2 cups water
2 cups Jackman’s Pale Ale
½ cup coarse or kosher salt
½ teaspoon dried dill
½ cup firmly packed brown sugar
3 lightly cracked black peppercorns
1 bay leaf

Heat water and beer to boiling, add salt, dill, sugar, peppercorns, and bay leaf, stirring until the sugar and salt are dissolved. Simmer 25 minutes. Allow brine to cool to room temperature. Pour over salmon and weigh fish down with a saucer. The fish should be completely immersed in brine. Refrigerate 4-6 hours. With cold water, lightly rinse brine from fish but do not remove all of it. To dry, thread a loop of dental floss through one end of the fillet and hang in a well-ventilated area or lay on a cooling rack elevated on 4 cans placed in front of a fan for 4 to 8 hours. The fish will acquire a glossy veneer (called pelz) that is dry to the touch. Heat smoker to low and add wood chips. Smoke the fish slowly, checking occasionally. For moist fish with a hint of smokiness, the time will be relatively short. If you like dry and smoky, allow a longer smoking time.

Serves: 4.

Source: The Great American Beer Cookbook; Candy Schermerhorn; Brewers Publications, 1993.
Dear Murl,

When you talk, do you look more like Mr. Ed or that pig that was just nominated for all those Oscars?

Mike Baier

Brea, CA

Dear Mike,

Let’s get one thing straight here bucko. Talking is for wimps. It’s highly over-rated and generally what gets you human-types into all of the troubles that us higher-intellect canine types tactfully avoid by creating a facade of simple-mindedness. Sure, talking in public allowed those two you mentioned to reach a pinnacle of fame I’ll never see, but where are they now? Big Ed’s either Purina Dog Chow or being used to assemble model airplanes. Rumor has it that Babe has used his newfound wealth to develop several highly addictive substance abusive habits. No thanks man. I’m strictly a barking (and typing upon inspired moments) kind of pooch as far as you know.


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