Style Guidelines for American Pale Ales

American pale ale American strong pale ale

BJCP 2008

OG 1.045–1.060 FG 1.010–1.015 IBU 30–45 ABV 4.5–6.2%

N/A

GABF 2014

OG 1.044–1.050 FG 1.008–1.014 IBU 30–50 ABV 4.4–5.4%

OG 1.050–1.060 FG 1.008–1.016 IBU 40–50 ABV 5.6–6.3% style guide recognizes one American pale ale (IPA notwithstanding), while the GABF 2014 guidelines describe two (for more information about the American strong pale ale, see “Beyond Bitter,” page 83).

Belgian Pale Ale

While one usually thinks of England and the United States when speaking of pale ale, the Belgians also produce the aptly named Belgian pale ale. Built on European Pilsner malt, Belgian pale ale is a delight, balancing up-front malt sweetness with toasty whole-wheat cracker-like overtones and just enough hops bitterness to keep everything in check. A Belgian yeast strain usually offers up a bit more in the way of esters than is found in American pale ale, but fermentation by-products aren’t nearly as intense as those that typify dubbels, tripels, and Belgian strong ales.

Commercial examples of Belgian pale ale include De Koninck (Antwerp, Belgium), Rare Vos from Brewery Ommegang (Cooperstown, New York), and New Belgium Brewing’s Fat Tire (Fort Collins, Colorado/asheville, North Carolina), which may be marketed as an amber ale, but stylistically, it’s a Belgian pale ale.

Whether you’re enjoying a nonic pint of bitter in Leeds, a shaker glass of APA in Portland, or a bolleke of biscuity Belgian beer in Antwerp, there’s a pale ale for every occasion. As comfortable with a bowl of steamed mussels as it is with cold leftover pizza, it’s the ultimate everyday beer that makes others pale in comparison.