About This Style

American Pale Ales tend to vary from region to region due to the ingredients used. First used in Britain, American versions have a more intense hop presence than the original with low to moderate levels of fruity esters and diacetyl. In addition, bitterness can be anywhere from lightly floral to powerfully pungent.

Food Pairing Notes: Cuisine (Pan Asian), General (Salad), Meat (Poultry), Cheese (earthy; Camembert, Fontina, nutty; Asiago, Colby, Parmesan, tangy; Brick, Edam, Feta)