Uinta Brewing Company - Angler's Pale Ale

Uinta Brewing Company - Angler's Pale Ale

Beer Club featured in U.S. Microbrewed Beer Club


United States

Alcohol by Volume:


Uinta Brewing Company - Angler's Pale Ale

  • ABV:

  • Int’l Bittering Units (IBUs):

  • Serving Temperature:

    45-50° F
Anglers Pale Ale is a fine catch indeed! We found it to be a traditional pacific northwestern styled pale ale, offering a rich copper robe and clean, complex malt profile. Look for this medium bodied brew to deliver a big floral Cascade and Chinook hop nose, sure to please. Note a delicate balance of subtle maltiness and hop bitterness. We found the finish to be somewhat malty, offering a slightly lingering, hop bitterness. You’ll be back for more. Enjoy!
Asian Porter Grilled Shrimp

12 oz. King’s Peak porter
1/3 cup dark toasted sesame oil
1 tablespoon frozen lime juice concentrate
2 tablespoons fish sauce
6 cloves garlic, peeled and minced
1 tablespoon hot Chinese powdered ginger
1 teaspoon powdered cardamom
1 teaspoon (or more to taste) Chinese red chili paste
1 ½ pounds large, shell on shrimp (about 30)
10 bamboo skewers

Blend the porter, sesame oil, lime juice, fish sauce, garlic, ginger, cardamom, and chili paste and whisk well. Rinse shrimp in cold water, drain well, and place in a large non-reactive shallow dish. Pour marinade in, and stir so shrimp are evenly coated. Cover and refrigerate overnight. Prepare a grill for several minutes of medium heat. Thread shrimp on skewers, 3 pieces to each skewer. Grill just 40 to 60 seconds on each side or until shells just turn orangey pink. The shrimp will continue to cook when you remove them from the grill - so be careful not to overcook them. Place the shrimp on a platter, let cool for several minutes, and serve.

Serves: 6 people, two drunks, or your tapeworm

Hey Murl,

I was wondering if there was any real significance to the ole lemon wedge served in a wheat beer or if it’s really just for looks. My boyfriend always teased me for putting “fruit” in my beer and tells me “Why not just put a cantaloupe in there and a foo foo umbrella for crying out loud”! I’m like, whatever dude. Drink your Bud Light and shut your cakehole already! Can you help me enlighten him?

Staci Johanus

Lakemoor, IL

Yo Lemon-girl!

So you’re man’s drinking carbonated ferret twinkle and giving you grief about enjoying a real beer. Is that it? I’m not sure enlightenment is in his near future, my dear. He may be a lost cause to be sure. It’s a good question though. I can remember my first trip down to Tijuana wondering why the heck they were putting those limes in my Tecate! After about 10 or 12, I didn’t much care and found that it was pretty fun to wedge those puppies into my eye sockets and pretend I was some kinda oversized bug or something. A few more and next thing you know you’re sitting on a street bench somewhere in your undies at 3 a.m. with a half eaten taco in your hand and hot sauce stains on your shirt. Man, those were the days…

So on to citrus garnishes then. My guess is that the acidity of the lime in the Tecate helps neutralize any bacterial forms of Montezuma’s revenge thus making the next day’s hangover as tolerable as it can possible be in a country where you don’t know the word for “pharmacy”! Many Hefeweizens and wheat beers are commonly served with a lemon slice to enhance the beer's naturally occurring estery flavor. And quite a few bars will tell ya that it’s all about presentation. Something about seeing that deep, straw colored, unfiltered ale in an oversized flute, garnished with a tangy-looking lemon slice that makes you want to order one for yourself! So you tell ole Bud-boy where to put his cantaloupe and enjoy your beer now! Ya hear?


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