The story
If one beer deserves credit for kick-starting American craft brewing, it’s Sierra Nevada Pale Ale. Ken Grossman and Paul Camusi began brewing it in Chico, California, in 1980, using whole-cone Cascade hops at a time when most American beer was pale, fizzy and barely hopped. Drinkers who tasted that grapefruit-and-pine aroma had never encountered anything like it.
The American Pale Ale borrowed its basic shape from English pale ales but swapped the earthy British hops for bold, citrusy American varieties. Hundreds of small breweries followed Sierra Nevada’s lead through the 1980s and ’90s, and the style became the house beer of countless brewpubs. Even as IPAs grabbed the spotlight, the pale ale remained a favorite for people who want hop flavor without a big alcohol hit.
What it tastes like
Expect a lively aroma of citrus, flowers, pine or light tropical fruit, backed by clean, bready malt with perhaps a hint of caramel. It’s less bitter and lighter in body than an American IPA, which makes it far more sessionable. The finish is moderately dry with a pleasant, lingering bitterness. Color runs from pale gold to light amber, topped with a creamy white head.
How it’s made
Brewers start with American two-row pale malt and often add a small amount of crystal malt for color and a touch of sweetness. American hops — Cascade, Centennial, Citra, Amarillo and friends — are added during the boil and often as a dry hop. A clean-fermenting American ale yeast keeps esters low so the hops take center stage. Carbonation is moderate to high, helping the beer feel crisp.
Fun fact
Sierra Nevada’s founders built much of their original brewhouse from salvaged equipment, including repurposed dairy tanks. Their early batches were inconsistent enough that they reportedly dumped several before they were happy with the recipe — and the beer’s formula has changed remarkably little since.