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Tag: Pale Ale

Three Beers to Pair with a Bowl of Chili Table Mates by

Gary Valentine, beer director for Chicago’s Girl & The Goat, Duck Duck Goat, and Little Goat, offers three beer pairing suggestions for one of North America’s greatest culinary creations: chili.

An Uncanny Invention for Home Canning BYOB by

Thanks to canning technology aimed at homebrewers, the ability to crack open a crushable homebrew is now within reach.

Banded Horn Brewing Company’s Greenwarden Beer Reviews by

Made with fresh-cut spruce tips, Banded Horn’s Greenwarden is by far one of the most drinkable versions of a spruce beer, and very much worth the hunt.

Cucumber Salad with Za’atar Cooking with Beer by

A twist on za’atar, the versatile Middle Eastern spice blend, brings hop aromatics from Noble and citrus-forward varieties to a fresh cucumber salad.

Hop Butcher For The World’s They Who Bear Honey Beer Reviews by

This dry-hopped Pale Ale is all about nuances, and that’s something that makes it so much more inviting.

Homebrewing with Muscle Memory BYOB by

Scaling up a batch of Wry Smile Rye Pale Ale from 5 to 10 gallons tests a skilled homebrewer’s patience—and his muscle memory.

Cornish Pasty: A Portable, Savory Hand Pie Cooking with Beer by

Baking a Cornish pasty’s filling and crust together seals savory flavors of Brown Ale and lamb or garden veggies and Pilsner into a crispy, portable meal.

The Return of Whitbread Pale Ale History by the Glass by

Last year Whitbread Pale Ale was relaunched in the UK, brewed by the highly regarded Windsor & Eton. Let’s not worry too much about whether it’s an IPA, Pale Ale, or Light Ale. Just rejoice at the return of Whitbread’s iconic hind logo.

Hashing It Out: A New Hop Supercharger for Homebrewers BYOB by

Brewing a Pale Ale with Idaho 7 “hop hash,” a hop supercharger added in the kettle or whirlpool for more potent hop character with less muddiness.

Housemade Charcuterie Plate: 3 Pairings Table Mates by

Jeffrey Mancino of Garde in Providence, R.I., suggests pairings for three meats from the seafood and cocktail bar’s housemade charcuterie plate.

Beyond the Pale: Is the Pale Ale Passé or Poised for Reinvention? Feature by

Once an industry staple, Pale Ale has ceded shelf space to the popular IPA and its Imperial and Session cousins. Has the former flagship style seen its last days, or can it be reborn with a renewed emphasis on hop and malt varieties?

My Own Oaty Idaho: Homebrewing a 007 Golden Hop Pale Ale BYOB by

A Pale Ale recipe with oats emphasizes the spicy pear and stone fruit aromas of 007 Golden, a new Idaho hop variety.

The Great Escape, a Beer Cocktail with Rum, Cointreau, and Pale Ale Kindred Spirits by

Cointreau, an orange liqueur, plus orange and lemon juice give a citrusy, tropical flavor, while spiced rum adds a warming kick to this beer cocktail topped with an American Pale Ale.

Ordinary, Best and Extra Special: How English Bitter Inspired a Revolution in Brewing Feature by

Bitter is what overseas observers have in mind when they dismiss British beer as “warm and flat.” This is a shame not only because the subtleties of Bitter can be a delight, but also because craft brewing as we know it was built on its back.

Two Oceans Kindred Spirits by

Two Oceans is a tiki-inspired beer punch named after a spectacular mountain north of Jackson in Togwotee Pass. In this recipe, the spices from a house-made falernum blend with the gin’s juniper and the Pale Ale’s hops to create a very bright and complex punch.

Alphabet Soup History by the Glass by

I’m sure you’ve all heard of IPA, but what about KK, SS and AK? British brewers once loved to string together beer names from a few letters. But what on earth do they all mean?

Hop Farms Take Root in Colorado News by

Not long ago, a Pale Ale brewed with Colorado-grown Centennial hops would have raised eyebrows. But that’s exactly what the state’s brewers guild made for the 2014 Craft Brewer’s Conference in Denver.

Light Ale History by the Glass by

In the middle of the 20th century Light Ale, buoyed by the surge in sales of bottled beer, was a rising star of Britain’s pub trade. The dubious quality of much draft beer prompted drinkers to start mixing it with bottled beer. Light and Bitter—a half-pint of Ordinary Bitter topped up with a bottle of Light Ale—was one of London’s favorite tipples.

Hop Dog Kindred Spirits by

Freshly pressed grapefruit juice, gin and a medium-bodied Pale Ale come together to create Hop Dog, a refreshing cocktail with a hoppy twist.

Hawaiian Poke Cooking with Beer by

Poke is a local Hawaiian dish; the word means “to slice or cut into cubes.” Think sashimi-quality raw tuna made into a fresh salad. The addition of Kona Brewing’s Big Swell IPA or Lemongrass Saison to the marinade adds a citrusy brightness to the fish.

La Vita Alta Kindred Spirits by

A can of Pale Ale combines with a splash of orange juice and a shot of Aperol to create a beer cocktail with Italian class.

The Game Changer Unfiltered by

IPA wasn’t always a thing. During the early days of the Great American Beer Festival, the event’s much-lauded tasting competition didn’t even include the style. Brewers didn’t make it and probably didn’t even know what it was.

Beer Tacos Cooking with Beer by

Start with these base taco recipes, with the addition of Amber Ale, Pale Ale and Stout, and you’ll be on the way to beer taco heaven.

Brown Ale Oxtail Soup and Pale Ale Pork Stew Cooking with Beer by

You will find that the beers used in these two soup recipes help distribute flavors, while adding depth to the final steaming bowl, creating a pleasant dining experience for that cold winter day.