Both craft brewers and home brewers owe alot to micro brew pioneers like Sierra Nevada. If it wasn't for breweries like this, we might have never experienced real ale or have seen the American Pale Ale emerge as the beer style we enjoy today. This recipe is known for it's Cascade hop character. For a strong finish hop aroma and flavor use the dry hop method. To dry hop, place hops in a fine mesh bag(nylon stockings work well) and add to a secondary fermenter or keg. Let the hops sit for 2 weeks before bottling or serving from the keg.
Miss American Pale is reminiscent of Sierra Neveda and Mirror Pond Pale.
This recipe is from MSC Tom Daly who says this beer was beyond his expectations. It is mild enough to enjoy on warm days, crisp, and smooth on the pallet.
Not everyone can handle the hoppy pale ales that we are known for in the Northwest. If I brew for a wedding or similar function where I need to please the masses, I make at least one batch that would appeal to the Bud crowd. This beer is more flavorful than factory beer and at 5% has more kick but is still light and balanced, not bitter. So if you need to compromise, try this one.
Light pale ale featuring the Northwests Premier Hop. We use Amylase Enzyme to help convert malt starches to fermentable sugars and create a low-carb beer.
A favorite from Georgetown Brewing in Seattle. This easy drinking pale ale has a nice citrus aroma from dry hopping with Cascade hops, not too bitter, and a nice malty finish due to the use of Thames Valley Ale yeast.