Specialty grains may add character and complexity, but generally make up a relatively small portion of the grist. American or English ale yeast (neutral to lightly fruity). American or New World hops, with a wide range of allowable characteristics. Pale ale malt, typically North American two-row. Was traditionally the most well-known and popular of American craft beers. Prior to the explosion in popularity of IPAs, Hopping styles can vary from the classic largeīitterness addition, to more modern late hop-bursted examples all variations are allowable.Ī modern American craft beer era adaptation of English pale ale, reflecting indigenous ingredients (hops, malt,yeast, and water).
More of an international craft style, with local adaptations appearing in many countries with an emerging craft beer market. Judges should allow for characteristics ofmodern hops in this style, as well as classic varieties. New hop varieties and usage methods continue to be developed. Overall smooth finish without astringency and harshness. Dry hopping (if used) may add grassy notes, although this character should not be excessive. Hop flavor and bitterness often lingers into the finish, but the aftertaste should generally be clean and not harsh. Fruity yeast esters can bemoderate to none, although many hop varieties are quite fruity.Moderate to high hop bitterness with a medium to dry finish. Caramel flavors are often absent or fairly restrained (but are acceptable as long as they don’t clash with the hops). Is typically towards the late hops and bitterness, but the malt presence should be supportive, not distracting.
Moderate to high hop flavor, typically showing an American or New World hop character (citrus, floral, pine, resinous, spicy, tropical fruit, stone fruit, berry, melon, etc.).Low to moderate clean grainy-malt character supports the hop presentation, and may optionally show small amounts of specialty malt character (bready, toasty, biscuity). Generally quite clear, although dry-hopped versions may be slightly hazy. Moderately large white to off-white head with good retention. Fruity esters vary from moderate to none. Low to moderate maltiness supports the hop presentation, and may optionally show small amounts of specialty malt character (bready, toasty, biscuit, caramelly). None of these specific characteristics are required, but hops should be apparent. Moderate to strong hop aroma from American or New World hop varieties with a wide range of possible characteristics, including citrus, floral, pine, resinous, spicy, tropical fruit, stone fruit, berry, or melon. An average -strength hop -forward pale American craft beer, generally balanced to be more accessible than modern American IPAs. The clean hop presence can reflect classic or modern American or New World hop varieties with a wide range of characteristics. 2cĪ pale, refreshing and hoppy ale, yet with sufficient supporting malt to make the beer balanced and drinkable. The IBU"S crossover but can be higher than the APA's highest IBU of 50 - Stone Go to IPA is not within the APA Style Guidelines in terms of IBU and probably not with their Gravity either tho I'd have to check.The ABV crosses over too but stops at 4.5% in an APA where a session IPA can go below that. I personally go in around 1044 and finish at 1008 - which is outside the APA guidelines. That being the OG of a Session IPA can be around the 1045 but can drop from there (this is the bottom end of an APA). Personally I think there is some overlap but there is a difference. Here are the guidelines for American Pale Ale I have highlighted the reference to IPA and Session IPA.