Pale Ale

Pale Blonde

Pale Ale

OG: 13 Plato
ABV: 5%
IBU’S: 40

Tasting Notes

Light copper, earthy, fruity, hoppy, snappy, dry


In 1792, George Hodgson opened the Bow Brewery in London’s East End.  Hodgson sold Pale Ale successfully for years, including sales to India’s British colonists.  Burton brewers began producing large amounts of Pale Ale as well and became very well known for the quality.  Today, the modern Pale Ale is a light gold to copper beer of moderate strength.  British Pale Ales are almost always filtered, fully carbonated, and a slightly stronger version of a brewery’s premium bitter.  They are brewed largely from pale and crystal malts, the latter giving the beer great flavors and sometimes a touch of sweetness.  Bitterness is usually moderate as well – but the beer is zippy. Chuckanut Brewery’s Pale Ale is American style because it uses Washington Cascade hops from a small family boutique hop grower in Yakima.

Food Pairing

Grilled meats, especially steaks, pork chops, and lamb chops are very good with pale ales.  Caramelization is the key, and the beer has the bitterness and carbonation to lift the fat.  Pale ales are hard to beat at lunchtime they seem to be ready to handle almost any sandwich.  They are excellent with roast beef, turkey, chicken salad, ham Italian cold cuts, burgers, and just about any toppings that you can think of.  If you want to up scale your Pale Ale enjoy it with pates or Goat Cheese. Certainly enjoy your Pale Ale with classic Fish and Chips!


Light Copper

Earthy, Fruity


Light, Dry



Dry Finish

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