American pales were originally brewed to mimic English versions using ingredients grown Stateside; now, they’re a movement all their own. Dry and late hopping methods lend considerable hop strength to the aroma and flavor, sometimes appearing as citrusy or grassy. But while they’re decidedly hop-forward brews, a considerable bready, pale malt sweetness lends some balance. Medium-bodied and moderately carbonated, American pale ales finish smooth and never pucker the palate. And though their name implies otherwise, these brews appear in a rainbow of shades, from pale gold to deep amber.
Pair: Sip an American pale with anything off the grill; kebabs, burgers, shrimp—you name it. The beer’s bitterness complements charcoal astringency, while high effervescence washes fat from the palate.