Pale Ale
Pairing Chicago's Pale Ales with Food, Cheese and Dessert
Pale ales are ales beyond the pale. Hoppy, malty and pretty-hued, there are traditional styles and new ones emerging. To tell the truth, it is one of my favorites. Work your way around Chicago and try a plethora of pales with fantastic foods.
The British were primary producers of Pale Ales, exporting the style to America and other colonies. Bass Ale is brewed with the waters of Burton on Trent, the mineral content and pH perfect for use with the local malt.
Historically the India Pale Ale - big and bold -- was brewed with a heaping helping of hops to make it antiseptic, shippable across the high seas.
Now, our American brewers are playing with the style as certain varieties of hops become available and scarce. The Great Dane Brewery in Madison, WI produced the Pine Martin Pale Ale and is working on a West Coast-style beer similar to California's Republic Brewery's Racer 5.
A pale ale may have hints of grapefruit from the hops and a sweet foundation. A Chicago Gold from Rock Bottom goes well with a Tofu Pad Thai or your favorite fish dish. So does a Moondance IPA from Lunar Brewing in Villa Park.
Working with cheese, try some of Piece's Dysfunctionale or Half Acre's Daisy Cutter with a little aged cheddar, the sharper the better.
Pale ale works with desserts, too. The hoppiness goes with other citrus flavors. Try Two Brothers' Heavy Handed with some Mango Tango cake or Key Lime pie from Whole Foods Market.
Taste test a flight of pale ales, serving multiple varieties chilled.
Published by Kent Palmer
Kent Palmer is a veteran beer-geek, having spent time on both sides of the rail in Chicago, Il and Madison, WI. He enjoys pairing beer with food and experiences. View profile
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