| American pale ale | |
|---|---|
 Sierra Nevada Pale Ale, prototypical APA | |
| Country of origin | United States |
| Yeast type | Top-fermenting |
| Alcohol by volume | 4.5–6.2% |
| Color (SRM) | 5–14 |
| Bitterness (IBU) | 30–45 |
| Original gravity | 1.045–1.060 |
| Final gravity | 1.010–1.015 |
| Malt percentage | usually 100% |
American pale ale (APA) is a style of pale ale developed in the United States around 1980.[1]
American pale ales are generally around 5% abv with significant quantities of American hops, typically Cascade.[2] Although American brewed beers tend to use a cleaner yeast, and American two row malt, it is particularly the American hops that distinguish an APA from British or European pale ales.[3] The style is close to the American India Pale Ale (IPA), and boundaries blur,[4] though IPAs are stronger and more assertively hopped.[5] The style is also close to amber ale, though ambers are darker and maltier due to use of crystal malts.[6]
- ^ Randy Mosher (2011). Tasting Beer. Storey. p. 212. ISBN 9781603420891. Retrieved 8 July 2011.
- ^ "CraftBeer.com | American Ales". craftbeer.com. 2011. Archived from the original on 29 July 2012. Retrieved 8 July 2011.
- ^ Eric Asimov (28 June 2010). "Sampling American Pale Ales - NYTimes.com". The New York Times. New York. ISSN 0362-4331. Retrieved 8 July 2011.
- ^ Andy Crouch (2010). Great American Craft Beer. Running Press. p. 126. ISBN 9780762438112. Retrieved 8 July 2011.
- ^ Chris Wright (2007). The Beer Journal. Lulu.com. p. 56. ISBN 9781430312468. Retrieved 8 July 2011.
- ^ Marty Nachel (2008). Homebrewing For Dummies. For Dummies. p. 128. ISBN 9780470374160. Retrieved 8 July 2011.