Any “Americanization” of the classic English Pale Ale is
primarily the result of extensive hopping throughout the entire brewing
process - from the kettle boil to the end of fermentation―with recently
developed, strongly fruity and piney varieties known for their grapefruit-like
flavors and aromas. Such a hop-forward beer requires a solid, yet slender malt
backbone without too much residual sweetness. A mash composition of mostly pale
ale malt with an addition of Munich malt for color and of pale wheat malt for
smoothness ensures that this ale has a crisp finish and remains highly
drinkable even after several glasses.
The perfect dish to complement this
pleasantly bitter brew is a beef or chicken curry served on a bed of basmati
rice accompanied by a dollop of plain yogurt.
Ingredients: Water, Weyermann® barley malt, Weyermann® wheat malt, hops, yeast