pale

In addition to hopped India Pale Ales in single, double and even triple versions, the simple Pale Ale sometimes gets a bit lost. That’s a great pity, because the little brother of the IPA is in no way inferior to it. Pale Ale dates back to 18th-century England and is traditionally brewed with pale malt. Back then, most of the malt was dried over beech wood smoke, so there were hardly any pale beers on the market. At that time, the grain was first kilned over coke for more golden shades: This material burned off with less smoke and did not leave an overly smoky taste in the grain. Today, thanks to technology, there is a whole range of options for processing grain gently into malt, and Pale Ale has established itself on the beer market.

A tasty version of the classic comes from the pen of the super friends. Their interpretation is called [P]Ale and is already in its second edition. For a smooth base, the brewers use barley, oat and wheat malts and combine them with Idaho 7 and Talus hops in the Cryo version. In order to intensify the hop aroma, the beer was also dry-hopped. The end result is a citrus-fresh beer with sweet notes of ripe stone fruit and spicy hints of pine.