The Power of the Pale Ale (February-March 2015)

What are some of the ways a beer can go wrong? What signs signal the point of no return? Here are seven points to consider when you’re evaluating a vintage beer.

Treat your guests and yourself to this IPA-enhanced mouth-watering rib-eye with blue cheese butter.

The constant hopping techniques used in Dogfish Head 60 and 90 Minute IPAs inspired this pale ale.

A Pale-Ale Style Guide

Wondering what to do with a multi-gallon batch of oops? Here are some tasty and practical solutions.

From humble English roots to the hoppy American version, pale ale has been a standard bearer for the craft-beer revolution for decades. Here, five craft brewers pick their favorites.

If you’re ready to put your beer-making kit to the test and see what it can really do, try our kit-scale recipe.

Heftier than your typical American pale ale, this rye imperial pale ale features the sticky, resinous flavor of Chinook hops, plus piney Simcoe and citrusy Centennial in the finish.

While the original gravity of this pale ale is right in line with American pale ale, the hops load is more akin to American IPA.

Tara Nurin (official historian of the Pink Boots Society) explores the history of women and beer from prehistoric times up through Prohibition.

We asked Phil Leinhart, brewmaster at Brewery Ommegang in Cooperstown, New York, for some advice on Belgian yeast strains.

With quality ingredients, these kits can turn out excellent beer with just a few minutes more of your time.

Parti-gyle brewing (brewing multiple worts from a single mash) is still vital for brewers such as London’s Fuller’s Brewery. Homebrewer and writer Joe Stange paid them a visit to learn how homebrewers can add it to their arsenal.

From simplest recipe to myriad outcomes, flexible parti-gyle style.

Here are 6 of CB&B editors’ favorite pale ales and 2 of their favorite imperial ales.

To pay tribute to their homebrewing roots, Ballast Point’s Homework Series includes the actual recipes to their beers with the beers themselves.

Imperial pale ale is a derivative style, one that could easily be defined less by what it is than what it isn’t.

Here are 3 American breweries that are helping lead the current Belgian charge.

At Canada’s Dageraad Brewing, Brewmaster Ben Coli is out to create a little piece of Belgium in British Columbia.

Four craft brewers share their thoughts on today’s pale ales.

Pick up some fresh ears of corn, jalapeños, and garlic at the farmer’s market, grab a six-pack of your favorite amber ale, and cook up a pot of this delicious soup.

This ale is a play on a British pale ale using American hops.

Rockmill Brewery is designing Belgian-inspired beers that are brewed to be paired with food and is targeting chef-driven states for distribution.

This single-hops pale ale showcases the versatility of high alpha-acid Citra hops as both a bittering and aroma hops.

Kane Brewing Company is using West Coast–style ales and Belgian-style beers to bring craft beer to New Jersey.

The citrus flavor in these lemon pies matches perfectly with a modern hoppy India Pale Lager.

Beer Done with Intensity (and a Wry Sense of Fun)

Pair these crispy potato skins with an English-style pale or mild.

Spread this tangy marinated goat cheese on warm grilled bread and pair the duo with a pilsner or a kölsch.

A Vienna-style lager enhances the tangy dressing on this easy, crunchy salad.

For Victory Brewing Cofounder Bill Covaleski, choosing a dream six-pack is like DJing. Here are the six tracks on his current mix tape.

Here are the three beer bars that we explored in the “Love Handles” column in Issue 5 (February/March 2015).