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Post by tommymorris on Jan 5, 2022 20:32:20 GMT -6
What is a pub ale? Is it a style or is it more like a particular pub’s house ale?
I have been wanting to develop a drinkable ale recipe that I brew regularly. This would be a beer that has some color and maltiness from caramel and Munich malts, medium hoppiness and bitterness probably from Cascade and Willamette, and uses English yeast (WLP002 or Verdant). It would be somewhere between a best bitter and strong bitter in strength, but I wouldn’t necessarily be aiming for that style. I want it to be an ale’s answer to Helles or Pilsner, not yellow, but an approachable, quaffable, every day drinkable amber/copper ale. The pub ale also differs from those lagers in that a pub ale is best on a cloudy cool day (southern winter days) rather than a hot sunny one.
I wanted to call it my pub ale instead of my house ale. But, I am not sure if that would be a correct use of the term.
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Post by brewbama on Jan 6, 2022 6:51:54 GMT -6
I found this: dcbeer.com/2021/07/12/trendspotting-pub-ale-the-british-invasion/“So, is “pub ale” a new name for Bitter, because the latter’s connotations might scare away some drinkers? Not quite. Instead, think of pub ale as an umbrella term for beers, low- to medium-gravity ales in particular, that would comfortably fit being served in a traditional, British-style pub. Golden ales, milds, and other British styles that lend themselves to sessioning,… those are pub ales; and this includes Bitters. The term “pub ale” may well come from Boddington’s Pub Ale, by far the most popular use of the term.” I think it’s a lot like the term ‘Landbier’ in Germany: Something that is true to what I like to drink and developed over time. craftbeercellar.com/blog/blog/2016/02/14/what-the-fck-is-a-landbier/This is my Pub Ale planned for a Mar ‘22 brewday. In my version hops swap in/out of a 90/6/4 Pale/Oats/DRC grist (though my original used flaked barley vs oats, wheat could be used). I used Willamette in the past but this yr’s version will feature Loral hops (looking for the blend between Lemon + Floral). I am planning Bry-97 but -04, Notty, Verdant could be an audible. Water is 2:1 Gypsum to CaCl and I’ll use enzymes to dry it a bit for low(er) carbs:  |
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Post by tommymorris on Jan 6, 2022 7:44:53 GMT -6
I found this: dcbeer.com/2021/07/12/trendspotting-pub-ale-the-british-invasion/“So, is “pub ale” a new name for Bitter, because the latter’s connotations might scare away some drinkers? Not quite. Instead, think of pub ale as an umbrella term for beers, low- to medium-gravity ales in particular, that would comfortably fit being served in a traditional, British-style pub. Golden ales, milds, and other British styles that lend themselves to sessioning,… those are pub ales; and this includes Bitters. The term “pub ale” may well come from Boddington’s Pub Ale, by far the most popular use of the term.” I think it’s a lot like the term ‘Landbier’ in Germany: Something that is true to what I like to drink and developed over time. craftbeercellar.com/blog/blog/2016/02/14/what-the-fck-is-a-landbier/This is my Pub Ale planned for a Mar ‘22 brewday. In my version hops swap in/out of a 90/6/4 give or take Pale/Oats/DRC grist (though my original use flaked barley vs oats). I used Willamette in the past but this yr’s version will feature Loral hops (looking for the blend between Lemon + Floral): I saw that article after writing my post. There is surprisingly little definition of pub ale out there on the web. I like your Landbier analogy and definition. I’m definitely after something true to what I like to drink. |
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Post by Ken on Jan 6, 2022 8:58:25 GMT -6
Some other brewers and I started using the term "American Pub Ale" to describe something similar to what you're describing but with American ingredients. They may or may not fall into another category but I would describe it thusly: Some color (maybe 8 to 12 SRM), balanced hops (think 25 IBU or so), a good overall balance between malt and hops, clean hops like Liberty or Northern Brewer, Willamette, Mt. Hood, Cyrstal, Glacier, etc. and generally not fruity like you might get with Amarillo or Citra. American yeast. ABV around 4.5% to 5%. Some might say it's an amber ale and maybe they're right. I make a lot of these primarily because when I make lagers I have A LOT of things I want to make but when I make ales it's usually Pale Ale, Blonde, Amber, maybe Red, an American Wheat or else I use an English Ale yeast and make bitters, ESBs, EPAs, etc. So this American Pub Ale is just something I gravitate towards. I have a keg of it now in a fridge in my garage... now I just need to get my taps in place!  Some shots of "American Pub Ales" of the past year or two...   |
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Post by cliffs on Jan 6, 2022 18:04:02 GMT -6
I miss amber ales, you used to be able to get them at alot of places.
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Post by tommymorris on Jan 6, 2022 18:12:14 GMT -6
I miss amber ales, you used to be able to get them at alot of places. We still have some good Amber Ales in Huntsville. I agree. Those very high on my list! |
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Post by tommymorris on Jan 6, 2022 18:18:42 GMT -6
Some other brewers and I started using the term "American Pub Ale" to describe something similar to what you're describing but with American ingredients. They may or may not fall into another category but I would describe it thusly: Some color (maybe 8 to 12 SRM), balanced hops (think 25 IBU or so), a good overall balance between malt and hops, clean hops like Liberty or Northern Brewer, Willamette, Mt. Hood, Cyrstal, Glacier, etc. and generally not fruity like you might get with Amarillo or Citra. American yeast. ABV around 4.5% to 5%. Some might say it's an amber ale and maybe they're right. I make a lot of these primarily because when I make lagers I have A LOT of things I want to make but when I make ales it's usually Pale Ale, Blonde, Amber, maybe Red, an American Wheat or else I use an English Ale yeast and make bitters, ESBs, EPAs, etc. So this American Pub Ale is just something I gravitate towards. I have a keg of it now in a fridge in my garage... now I just need to get my taps in place! Some shots of "American Pub Ales" of the past year or two... I have seen some references to the American Pub Ale and I think the general description fits. But, I prefer to drop the American part. I like English yeasts in my Ambers and Porters. Hops wise, I decided my preferred English hops are Cascade and Willamette (both are geographically related to Washington state). But, I don’t really like EKG and Fuggles. So, mine is a muddled pub ale, not English or American. It is targeted at my tastes but I would like it to be mild and approachable enough that my two sons to eventually want to draw from that tap. That may not happen but luckily for them Helles/Pils/American Lagers will always be on another tap. |
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Post by poptop on Jan 7, 2022 7:46:24 GMT -6
There is a great article in Beer & Brewing magazine Nov/Dec about Cask and Pub Ale. One of the beers discussed that is near and dear to my heart is Schlafley's Pale Ale which is considered just that. I think it has a generic appeal to me it is an attractive "style." I consider it something I like to keep on hand; the base rarely changes and the bittering consistent to my tastes. Just a few adjustments depending on my mood.
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Post by Ken on Jan 7, 2022 12:49:45 GMT -6
There is a great article in Beer & Brewing magazine Nov/Dec about Cask and Pub Ale. One of the beers discussed that is near and dear to my heart is Schlafley's Pale Ale which is considered just that. I think it has a generic appeal to me it is an attractive "style." I consider it something I like to keep on hand; the base rarely changes and the bittering consistent to my tastes. Just a few adjustments depending on my mood. Schlafly's Pale Ale is delicious. tommymorris: I agree that I like this style with a British ale yeast but I have noticed over the last couple of years that I was getting some good diacetyl from them. Clearly MY issue, not the yeast's issue and I would probably be making this styles when the temp began to fall a little bit so my basement may have been a little cool at the time. This has happened with 1028, 1469 and 1968. The latest one was 1968 and I had to put some real effort into getting the fermenter to warm up towards the end of fermentation. It was -1° here this morning when I woke up so it's not the time to try now either.  |
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Post by tommymorris on Jan 7, 2022 18:00:49 GMT -6
Jeez! It was 19F this morning here. That’s a lot better than -1F!
I don’t know if I have had Schlafly Pale Ale. I have had lots of their beers. They are generally great.
To me Pale Ale is usually more assertive than Pub Ale. In fact I think American Pale Ale today is India Pale Ale from 10 years ago. Pub Ale may fit the style descriptor of APA or maybe Amber but most breweries think they have to go big or go home. I like APA and IPA but here I want approachable and quaffable. My Ambers are pretty hoppy too. Though that style is often approachable around here.
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Post by brewbama on Jan 7, 2022 18:10:39 GMT -6
There is a great article in Beer & Brewing magazine Nov/Dec about Cask and Pub Ale. One of the beers discussed that is near and dear to my heart is Schlafley's Pale Ale which is considered just that. I think it has a generic appeal to me it is an attractive "style." I consider it something I like to keep on hand; the base rarely changes and the bittering consistent to my tastes. Just a few adjustments depending on my mood. Schlafly's Pale Ale is delicious. tommymorris: I agree that I like this style with a British ale yeast but I have noticed over the last couple of years that I was getting some good diacetyl from them. Clearly MY issue, not the yeast's issue and I would probably be making this styles when the temp began to fall a little bit so my basement may have been a little cool at the time. This has happened with 1028, 1469 and 1968. The latest one was 1968 and I had to put some real effort into getting the fermenter to warm up towards the end of fermentation. It was -1° here this morning when I woke up so it's not the time to try now either. |
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Post by tommymorris on Jan 7, 2022 18:27:31 GMT -6
Schlafly's Pale Ale is delicious. tommymorris: I agree that I like this style with a British ale yeast but I have noticed over the last couple of years that I was getting some good diacetyl from them. Clearly MY issue, not the yeast's issue and I would probably be making this styles when the temp began to fall a little bit so my basement may have been a little cool at the time. This has happened with 1028, 1469 and 1968. The latest one was 1968 and I had to put some real effort into getting the fermenter to warm up towards the end of fermentation. It was -1° here this morning when I woke up so it's not the time to try now either. Oh! That does look good. I have actually made a similar beer with those 3 malts before. |
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Post by tommymorris on Jan 7, 2022 20:01:45 GMT -6
There is a great article in Beer & Brewing magazine Nov/Dec about Cask and Pub Ale. One of the beers discussed that is near and dear to my heart is Schlafley's Pale Ale which is considered just that. I think it has a generic appeal to me it is an attractive "style." I consider it something I like to keep on hand; the base rarely changes and the bittering consistent to my tastes. Just a few adjustments depending on my mood. Sounds good. I’m tempted to subscribe for that article. |
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Post by Ken on Jan 8, 2022 8:24:02 GMT -6
Jeez! It was 19F this morning here. That’s a lot better than -1F! I don’t know if I have had Schlafly Pale Ale. I have had lots of their beers. They are generally great. To me Pale Ale is usually more assertive than Pub Ale. In fact I think American Pale Ale today is India Pale Ale from 10 years ago. Pub Ale may fit the style descriptor of APA or maybe Amber but most breweries think they have to go big or go home. I like APA and IPA but here I want approachable and quaffable. My Ambers are pretty hoppy too. Though that style is often approachable around here. I think the guidelines under Amber Ale or American Amber Ale are pretty wide including beers that have less hop character. I don't know those guidelines off the top of my head but I think the category can be as low as 25 IBUs. The malt bill can be "carmelly", "crystally" but it can also have some brown malt, amber malt, chocolate malt and black malt/midnight wheat so the range is wide. It's possible that "American Pub Ale" really does fall into the AAA category. When experimenting with a new variety of hop, it's a nice backdrop if you keep the malt bill on the simple/clean side. |
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Post by tommymorris on Jan 8, 2022 8:54:06 GMT -6
Jeez! It was 19F this morning here. That’s a lot better than -1F! I don’t know if I have had Schlafly Pale Ale. I have had lots of their beers. They are generally great. To me Pale Ale is usually more assertive than Pub Ale. In fact I think American Pale Ale today is India Pale Ale from 10 years ago. Pub Ale may fit the style descriptor of APA or maybe Amber but most breweries think they have to go big or go home. I like APA and IPA but here I want approachable and quaffable. My Ambers are pretty hoppy too. Though that style is often approachable around here. I think the guidelines under Amber Ale or American Amber Ale are pretty wide including beers that have less hop character. I don't know those guidelines off the top of my head but I think the category can be as low as 25 IBUs. The malt bill can be "carmelly", "crystally" but it can also have some brown malt, amber malt, chocolate malt and black malt/midnight wheat so the range is wide. It's possible that "American Pub Ale" really does fall into the AAA category. When experimenting with a new variety of hop, it's a nice backdrop if you keep the malt bill on the simple/clean side. I definitely agree with you. But, for sentimental reasons as much as anything else I plan to start calling that corner of the AAA category Pub Ale. |
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