American Pale Ale

An American pale ale pours pale gold to amber, generally clear, under a white head that lasts. The hops lead: citrus, pine, resin, flowers, tropical or stone fruit, depending on the varieties the brewer picks. A light, grainy malt holds them up, sometimes with a touch of bread, toast or caramel, and the finish runs medium to dry, with a firm, clean bitterness that lingers without turning harsh.

Where it comes from

American craft brewers built it on the English pale ale, swapping the earthy English hops for American ones. Sierra Nevada Pale Ale, first brewed in 1980 with Cascade hops, did most to make it popular. Before IPAs took over, it was the best-known American craft beer, and the BJCP notes that many modern versions are simply lower-strength IPAs.

Brewers use a neutral pale malt with small amounts of specialty malt, American or New World hops, and a clean American or English ale yeast. The style has always been a place to try new hop varieties, and brewers in younger craft-beer countries now make their own versions.

How to serve it

Pour it at 7–13 °C into a tulip glass. It goes with roasted or grilled meats, a mild or medium cheddar, or apple pie.

Next to its neighbours

It is paler, cleaner and less caramel-sweet than an English pale ale or a best bitter. Against an American IPA, it carries less bitterness and less alcohol. A session IPA tastes more intensely of hops and less of malt.

American Pale Ale in numbers

Original gravity

1.045–1.060

Final gravity

1.010–1.015

Food

Roasted or grilled meats; mild or medium cheddar; apple pie

Classic examples

Sierra Nevada Pale Ale; Deschutes Mirror Pond Pale Ale; Half Acre Daisy Cutter Pale Ale; Great Lakes Burning River; La Cumbre Acclimated APA; Stone Pale Ale 2.0

BJCP style

18B American Pale Ale

Sources

Checked October 30, 2026.

1. 18B. American Pale Ale, 2021 Beer Style Guidelines — Beer Judge Certification Program
2. American Pale Ale — CraftBeer.com, Brewers Association