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American Pale Ales and their British counterpoint, Golden Ale

American Pale Ale

When North American brewers make a Pale Ale, they use stronger hops and more of them than the British Ale brewers. That’s the most obvious difference between the two styles. But there’s more. Different malt, different yeast, different temperatures, different water, different attitude.

They aren’t aiming at the same audience. In England, Scotland, and Wakes there are lots of lager drinkers (Carlsberg, Stella) but more than half of the pubs have 2 or more handpulls serving Pale Ale in cask conditioned form. Across the pond by far most drinkers wouldn’t abandon their Budmillercoors for an ale of any kind. They are trying to interest the aficionado. The interested. The showoffs. The beer geek. The type of person who is reading this book right now.

To attract the fanatic, he (she) has to be distinctive. He has to offer something more than a bottled Bass or Old Speckled Hen from the supermarket. Distinctive means more alcohol and more bitterness. U.S. Northwest hops are

Source: Indiana Beer

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