Archive for the 'Pale Ale' Category

Victory Headwaters Pale Ale

Victory-Headwaters-Pale-AleMalted barley, hops and yeast are the building blocks of beer. But none of these elements would exist without water, the essence of life. The waters that feed our brewery begin just over a dozen miles away, making for spectacularly pure and vital water for brewing. Having worked with watershed advocacy groups since our inception, we value our headwaters, our source, in many ways. We think you’ll value them as well when you taste this firmly crisp and aromatically arousing pale ale.

From the Brewer – “This firmly crisp and aromatically arousing pale ale integrates a softly supportive malt base which underlies streams of herbal hop complexity. Shifting impressions of lemon aroma and flavor intermingle with leafy, tea-like earthiness as the flowing appeal of American hops unfolds in Headwaters.

Great with burgers and English cheeses.

Hops: Citra, Simcoe
Malts: Pilsner, Vienna
Alcohol by volume: 5.2%
Format: 6 Packs
Seasonality: Year Round

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Magic Hat #9 Almost Pale Ale

From the Brewer – “ beer cloaked in secrecy. An ale whose mysterious and unusual palate will swirl across your tongue and ask more questions than it answers. A sort of dry, crisp, refreshing, not-quite pale ale. #9 is really impossible to describe because there’s never been anything else quite like it.”

Recipe: BBQ Ribs

FOR THE RUB:
3 tablespoons sugar
1 tablespoon light or dark brown sugar
2 tablespoons salt
2 tablespoons ground cumin
2 tablespoons coarsely ground
Black pepper
2 tablespoons chili powder
4 tablespoons paprika
1 teaspoon ground cinnamon
1 teaspoon cayenne pepper

FOR THE MARINADE:
1 cup cider vinegar
1 cup Magic Hat #9
1 tablespoon BBQ rub

FOR THE SAUCE:
4 tablespoons unsalted butter
1 medium onion, peeled and minced
6 cloves garlic, peeled and minced
2½ cups ketchup
½ cup Magic Hat #9
½ cup strong, brewed coffee (don’t use a flavored roast)
1⁄3 cup Worcestershire sauce
¼ cup cider vinegar
¼ cup dark molasses
2 tablespoons chili powder
1 tablespoon Louisiana-style hot sauce
Salt
Freshly ground black pepper

DIRECTIONS

Make the rub:

  • Combine all the spices in a bowl and stir to mix. Store in a tightly covered jar for up to 1 year.

Make the marinade:

  • Stir together the vinegar, Magic Hat #9, and the rub. Set aside.

Make the sauce:

  • Melt the butter in a medium-sized saucepan set over medium heat. Add the onion and sauté, stirring, for 3 to 5 minutes, until softened but not browned. Add the garlic and cook for 2 to 3 minutes more.
  • Add the remaining ingredients and cook over low heat, with the saucepan partially covered, for 30 minutes, stirring occasionally.
  • Remove the saucepan from the heat and allow the sauce to cool to room temperature. Taste and add more hot sauce, salt and pepper, if needed. Use immediately or store, covered, in the refrigerator, for up to 4 days.

Make the ribs:

  • Your ribs may already be trimmed, or you can ask the butcher to trim them. To do it yourself, place the ribs, rib-side up, on a cutting board. Wiggle sharp knife under the tough membrane that covers the bones. Working from one rib to the next, pull the membrane off the rib. (For a better grip, grab the membrane with a dish towel.) Removing the membrane allows the spices and sauce to penetrate the ribs.
  • Place ribs in a shallow, non-aluminum pan, and pour the marinade over. Turn to coat. Cover and refrigerate for at least 8 hours, and up to 16 hours, turning at least once during this time.
  • Preheat the oven to 200˚F. Remove ribs from the marinade. Discard marinade. Pat ribs dry. Rub the ribs all over with 1 to 2 tablespoons BBQ rub. Line a shallow baking pan or pans with foil, and place the ribs in a single layer. Cover with foil and bake for three hours.
  • Finish the ribs on a gas or charcoal grill over medium, indirect heat, or place under a broiler and broil until done to your liking. Timing will vary with the heat of the flame or broiler, and the distance of the meat from the heat source; it can take anywhere from 10 to 30 minutes. When the ribs are almost done, slather one side with BBQ sauce and cook for 5 minutes, then turn and do the same with the second side. Serve with plenty of heated sauce on the side.Yeast: English Ale
    Hops: Cascade, Apollo
    Malts: Pale, Crystal
    Hop Bitterness (IBU’s): 20
    Original Gravity: 11.8 Plato
    Alcohol by volume: 5.1%
    Format: 12 oz. bottles
    Seasonality: Summer

Try these similar Brews!: Sweaty Betty Blonde Wheat Beer

Flying Fish Extra Pale Ale

Flying-Fish-Extra-Pale-AleFrom the Brewer – “An original American pale ale, our XPA highlights the subtle, sophisticated flavors and aromas of our Midwestern two-row malt and imported aromatic and Munich malts. Pacific Northwest hops create an extremely balanced beer with a beautiful straw color. And thanks to you baseball fans, the XPA is the best-selling local craft beer at the Phillies ballpark.”

Perfect with all foods, spicy, fish, fowl, grilled, pub grub, just not a dessert beer.

Hops: Mt. Rainier, Palisades, Columbus
Yeast: Chico
Malts: Two-Row Pale, Munich, Aromatic, Carafoam
Hop Bitterness (IBU’s): 10.4
Original Gravity: 12.2 plato
Alcohol by volume: 5.2%
Format: 6 Packs
Seasonality: Year Round

Ballast Point Grunion Pale Ale

Ballast-Point-Grunion-Pale-Ale

A new Pale Ale where hops run the show.

Our Grunion Pale Ale wasn’t born on a beach, but in a backyard.  Originating from an employee-only home-brew contest, this award-winning hoppy pale ale is named after the tiny local fish known for late night frolics on shore.  A pair of new hop varieties lend strong yet balanced summer melon aromas and herbal flavors, while a soft caramel malt sweetness holds it all together.

From the Brewer – “An International Pale Ale with a strong hop flavor from the use of two new hop varieties, American Mosaic & Calypso. Both hops give off pungent summer fruit aromas and flavors with hints of pineapple, ripe cantaloupe, basil, cherry blossoms, spruce & grapefruit. The underlying nutty malt base has hints of toasted bagel and fresh crepes from the use of Marris Otter barley and Carapils malt. Color is deep golden to a light orange.

Great with Yellow curry with shrimp, Creamy pesto pasta, Crepe with tropical fruit or Muenster cheese.

Hop Bitterness (IBU’s): 35
Alcohol by volume: 5.5%
Format: 6 Packs
Seasonality: Year Round

Goose Island 312 Urban Pale Ale

Goose-Island-312-Urban-Pale-AleFrom the Brewer – “We are from the city that invented the skyscraper. We constructed our Urban Pale Ale on a balanced malt backbone, so the citrus hop aroma and crisp flavor can stand tall.

Hops: Amarillo, Mt. Hood, Nugget
Malts: 2 Row, Crystal 60
Hop Bitterness (IBU’s): 30
Alcohol by volume: 5.4%
Format: 6 Packs
Seasonality: Year Round

Saranac Clementine Pale Ale

saranac-clementine-pale-aleFrom the Brewer – “Clementine Pale Ale – This Pale Ale is brewed with clementine, citrus peel, and tangerine. The hop selection complements these flavors with grapefruit-y and herbal characters. It’s the perfect beer for your next session.

Clementines are one of the rare fruits that are in-season during the winter, and as such, unique traditions have been built around this fruit. For instance, clementines are left at the toe of children’s stockings on Christmas Day. As the story goes, clementines are representative of the gold that St. Nicholas would throw down the chimneys where socks were left to dry.”

Great when served with burgers, beef stew, aged cheddar.

Hops: Cascade, Centennial Columbus
Malts: Pale, 2-Row, Caramel Malt
Original Gravity: 12.8 Plato
Hop Bitterness (IBU’s): 40
Alcohol by volume: 5.5%
Format: 6 Packs
Seasonality: Winter

Brooklyn Summer Ale

Brooklyn-Summer-AleFrom the Brewer – “Brooklyn Summer Ale is a modern rendition of the “Light Dinner Ales” brewed in England throughout the 1800’s right up until the 1940’s. They were also called “luncheon ales” or even “family ales”, because they were refreshing and flavorful without being too heavy. We brew our Brooklyn Summer Ale from premium English barley malt, which gives this light-bodied golden beer a fresh bready flavor. German and American hops lend a light crisp bitterness and a citrus/floral aroma, resulting in a beer with a very sunny disposition.”

Food Pairings: Excellent with salads, seafood, quiches, lightly spicy dishes, cheddar and feta. It’s also great at brunch.

Hops: German Perle and American Cascade, Fuggle and Amarillo
Malts: Two row British malts
Original Gravity: 11° Plato
Hop Bitterness (IBU’s): 18
Alcohol by volume: 5%
Format: 6 Packs
Seasonality: Summer


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Good 10/11/2017 - 10/24/2017