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Hover Witch
Pale Ale
Unavailable
ABV
6,0%
IBU
16
OG
1.060
FG
1.014
SRM
10 (20 EBC)
Top-fermenting yeasts, Saccharomyces Cerevisiae, must ferment at high temperatures, between 16°C and 25°C depending on the strain, or even up to 42°C for the Nordic “Kveik” yeast strains. They ferment more quickly than their cousin and are used to brew beers from the ale family. This is the best-known family of beer and the easiest for a home brewer to make.
During fermentation, the yeasts reproduce, consuming oxygen and simple sugars to create alcohol and carbon dioxide. But that is not all: many compounds are consumed, transformed and recreated during this same fermentation, in particular esters and phenols. Esters give fruity aromas while phenols give spicy aromas. Fermenting a beer beyond the temperatures recommended for the strain tends to generate far too many of these compounds, which then become off-flavours. Hence the importance of properly controlling your recommended fermentation temperature.
The foam that forms during fermentation (the “krausen”) this time works at the surface of the wort.
Ales are the oldest beers, produced through « top » fermentation, carried out with the yeast "Saccharomyces cerevisiae", which acts at the surface of the wort and develops at relatively warm temperatures, between 15 and 25 °C. This mode of fermentation encourages the production of complex, fruity and spicy aromas, giving ales a richness of flavour that is readily associated with medieval and modern brewing traditions. Before the invention of refrigeration in the 19th century, all beers were necessarily Ales, as brewers did not have the cold, stable conditions required for other fermentation methods.
There is a wide variety of styles within the Pale Ale family.
Pale is a relative term and was originally applied as pale in comparison to Stout.
They can range from golden to dark amber, depending on the amount of caramel malts used.
Ale yeast and top fermentation, along with the hops used, also give them well-defined fruity notes, which blend harmoniously with honeyed and caramel nuances. The variation in flavours of these beers generally stems from the use of local hops, suited to the varieties grown in their respective regions.
The Pale or American Pale Ale (APA)