Arcade Glow Pale Ale – Boombox Brewing


From Boombox Brewing in Vancouver brewing out of Dogwood Brewing comes their “Arcade Glow Pale Ale”.  The beer pours a cloudy orange colour with a white head.  The aroma consists of citrus, biscuit malts and yeast.  The flavour is of generic citrus, orange, citrus rind, yeast, resin, biscuit malts and bitterness.  The alcohol content comes in at 5% and has a North East haze.  Boombox Brewing never disappoints.  This stuff is really good!

Ingredients as per brewery:  Pale Ale featuring Simcoe, Mosaic and HBC522 hops.

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Pale Ale – KPU Brew Lab


From KPU Brew Lab (Kwantlen Polytechnic University) the University brewing school out of langley BC comes their “Pale Ale”.  The beer pours a light copper or golden colour with a white head.  The aroma consists of some grainy malts, citrus with some floral hops.  The flavour is of grain, mild citrus with some grassy hops and mild bitterness.  The alcohol content comes in at 5%.  This is a basic Pale Ale but it is not flawed and is a enjoyable.  To buy beer from the University head there Fridays between 1pm and 5pm.

The Fraser – Steel & Oak Brewing (Four Winds Brewing)


From Steel & Oak Brewing in New Westminster in collaboration with Delta’s Four Winds Brewing across the river comes “The Fraser” a pale ale fermented with Saccharomyces Trois.  The beer pours a cloudy orange colour with a white head.  The aroma consists of light tropical fruit, yeasty, mild funk and some floral hops.  The flavour is of mango, stone fruit, tropical fruit, citrus rind, yeast, mild funk with a dry not sweet finish.  There is very little bitterness in this brew.  The alcohol content comes in at 5.2% with an IBU of 24.  This beer is not going to punch you in the face with flavour but it is an excellently executed collaboration brew from two great breweries.

Commercial Description:  Fermented with Saccharomyces Trois yeast this Pale Ale was brewed with Amchoor (Green Mango spice) and hopped with Citra, Mosaic, and Azacca, as well as some fresh Cashmere for good measure. The Fraser is fruity, tropical, and funk. Not as funky as the people who brewed it but still pretty funky.

Guayabera Citra Pale Ale – Cigar City Brewing


From Cigar City Brewing in Tampa Bay Florida comes their “Guayabera Citra Pale Ale”.  The beer pours a cloudy golden colour with a white head.  The aroma consists of citrus, herbal and floral hops and a sweetness.  The flavour is of citrus, melon, herbal, resin, hint of dank hops, bitterness and some bready malts.  The alcohol content comes in at 5.5% with an IBU of 50.  This Pale Ale is absolutely a great example of what I like in a beer of the style.

Commercial Description:  Traditional throughout Latin America, the guayabera shirt combines style, functionality, form and tradition in it’s four-pocketed design.  We at Cigar City feel the same reverence and appreciation for the guayabera that we do for the Citra hop varietal, an ingredient that imparts notes of tangerine, lime and berries to this traditional American Pale Ale.  The exclusive use of Citra hops in this beer creates a flavor that’s at once unique and recognizable, while it’s dry, crisp character and moderate alcohol make it as refreshing and functional as a crisp linen guayabera.

418 Citra Pale Ale – Faculty Brewing


From Faculty Brewing in Vancouver comes their “418 Citra Pale Ale”.  The beer pours a golden colour with a white head.  The aroma consists of citrus, cracker with a floral finish.  The flavour is of citrus, crackery malts some mild herbal notes but very little hops bitterness.  The alcohol content comes in at 5% with an IBU of 40.  If you are looking for a standard Pale Ale that hits on the sweet side this might be the pale for you.

Commercial Description:  Pale Ale brewed and dry hopped with the super popular hop Citra containing high alpha with a strong citrus flavour and aroma.

Recipe
INGREDIENTS – 10 GAL.
10lbs Crisp Best Pale
2.5lbs Munich Malt
2.5lbs Vienna Malt
2.5lbs Carahell
2.5lbs Carafoam
1oz Magnum – Boil 60 minutes
1oz Citra – Boil 15 minutes
2oz Citra – Boil 1 minute
1pkg US-05

MASH STEPS.
Mash: 66°C, 60 minutes