Home' Bars and Clubs : BAC MarchApril 2015 Contents IF YOU LIKE PALE ALES...
You might also like these beers:
ALTBIER: A well-balanced, bitter yet malty, clean, smooth, copper-coloured German ale. The
traditional style of beer from Dusseldorf.
CALIFORNIA COMMON: Also known as steam ale, this is a lightly fruity beer with firm, grainy
maltiness, toasty and caramel flavours, and woody Northern Brewer hops.
AMBER ALE: Similar to American pale ale but with more body, more caramel richness and a
balance more towards malt than hops. Stronger, hoppier versions are often called red ales.
INDIA PALE ALE: English versions are more balanced and can be less hoppy than American pale
ales, while American versions have an intense hop aroma and bitterness.
SUGGESTED FOOD PAIRINGS
When it comes to making a successful
pairing, you should try to match the
intensity of the beer and the food -- for
example; a delicate fish dish might be a
good match for a crisp, lightly-flavoured
Kölsch, but it would be completely
overwhelmed by a roasty imperial stout.
Once you've taken intensities into account,
it's time to think about the three Cs:
Complement (finding common flavours),
Contrast (pleasant opposing flavours) and
Cleanse (acidity and carbonation can cut
through rich flavours and lift fats from
With their slight yeasty tartness, lively
carbonation and dry finish, Australian pale
ales are great cleansers and make a perfect
accompaniment to greasy, salty food
such as fried fish 'n' chips or homemade
sausage rolls. This also means they go
well with many kinds of cheese, but avoid
anything too intensely flavoured. Think Brie,
Camembert, Edam or perhaps a creamy
fruit-added cheese that will complement
the beer's stone fruit esters. Australian pale
ales are also light enough to work with
seafood or even a salad, especially if said
salad has a punchy vinegary dressing.
The bolder hop profile of American pale ale
makes them a great match for spicy Asian
cuisine, but be careful as hop bitterness and
chilli heat accentuate each other. Otherwise,
think American soul food and Tex Mex --
fried chicken, pulled pork sliders and beef
tacos with fresh lime and coriander, which
give a nod towards the beer's hoppy aroma.
For cheese pairings, try your American pale
ale with some Emmental, Cheddar or a nice
creamy Gorgonzola -- mild blue cheeses
work surprisingly well with the aromatic
until the recent IPA boom, it was the most popular
style of craft beer. Australians first got a taste for
the style just after the turn of the century, when
Little Creatures wowed local palates with its bold,
hop-driven pale ale. Since then, it seems that almost
every Australian brewery is making a pale ale in the
hoppy, American style.
Nick D'Espeissis is the brewer at Eagle Bay
Brewing Co. in WA's south-west and his American
pale ale was recently awarded a gold medal at the
2014 Perth Royal Beer Show (PRBS).
"I've always enjoyed European and English style
brews, which the majority of our core range at
Eagle Bay is based on," says D'Espeissis. "However,
after travelling to the United States in 2007,
American pale ales became my firm favourite.
One of the pale ales that stood out for me during
that time was Dechutes Mirror Pond. Eagle Bay's
pale ale has changed over the past four years;
we're always making slight adjustments to create
a bold but balanced and approachable beer to be
enjoyed by all."
Another West Australian succeeding with the style
is Mash Brewing's head brewer, Charlie Hodgson. His
Mash Pale also took out gold at the 2014 PRBS. "Ours
is what I like to call a reasonably delicate though true-
to-style US pale ale," says Hodgson. "It's fairly light
on malt, the hop profile is clean, not terribly resinous
and focused towards some of the 'new age' American
grown hops, but also packs a punch from Centennial
hops late in the boil and in dry hopping. As with
everything, it's all about balance -- ours is a touch
lighter in style but has plenty to keep the craft beer
AUSSIE PALE ALE'S RICH HISTORY
While the relative newcomer, American pale ale, has
taken the beer world by storm, the Australian pale
ale style is older and has mostly stayed confined to
its country of origin. It is a milder, subtler and often
misunderstood beer style. Also called 'sparkling ale',
the first examples were brewed in the 19th century
and had a lighter colour and higher carbonation
than other ales of the time. Australian pale ales
enjoyed popularity, particularly in gold rush towns,
but it wasn't to last. Lager beers came to dominate
the Australian market by the turn of the 20th
century, leaving Coopers as the only brewer of the
style for the next 90 or so years.
Today, Coopers makes two beers in the
Australian pale ale style: Coopers Sparkling Ale
and Coopers Original Pale Ale. The Sparkling Ale
is slightly darker in colour and higher in alcohol
and bitterness than Original Pale Ale and has
MASH BREWERS CHARLIE HODGSON
AND EDDIE STILL
Links Archive BAC MayJune 2015 Navigation Previous Page Next Page