BJCP · Category 18 · 2 styles
Pale American Ale
Pale American ales are the easiest-drinking beers on the American side. Blonde Ale is a light, balanced beer designed to please everyone, and American Pale Ale is the one that made citrusy, piney American hops popular over a clean malt base.
The 2 Pale American Ale styles
The numbers at a glance
| BJCP style | ABV | Bitterness | Color |
|---|---|---|---|
| Blonde Ale | 3.8–5.5% | 15–28 IBU | 3–6 SRM |
| American Pale Ale | 4.5–6.2% | 30–50 IBU | 5–10 SRM |
How to tell the styles apart
The difference between the two comes down to hops and color. Blonde Ale (18A) is paler, at 3 to 6 SRM, with 15 to 28 IBU of bitterness that's only there to keep it from tasting sweet; the hops are a light accent, and the malt suggests white bread or mild crackers. American Pale Ale (18B) moves up to 5-10 SRM, nearly doubles the bitterness (30-50 IBU) and puts American hop aroma up front.
Their alcohol ranges overlap: Blonde runs from 3.8 to 5.5% and APA from 4.5 to 6.2%, with original gravities of 1.038-1.054 versus 1.045-1.060. Both use clean American yeast, so neither should show noticeable esters or any phenols. If you taste a blonde and pick up resin or grapefruit before malt, you're drinking an APA.
Brew it yourself
Which one to brew first
Start with American Pale Ale (18B). That sounds backwards, since Blonde Ale has a simpler recipe, but that's exactly why it's unforgiving: with so little hops and malt, any diacetyl, acetaldehyde or warm fermentation is right out in the open. APA hides small flaws better because the hops cover them, and it teaches you late additions and dry hopping, which you'll use in half the styles in the guidelines. Once you have fermentation temperature under control, move on to Blonde Ale (18A) as your clean-brewing test.
Common mistakes
- Fermenting without temperature control: above 22 °C (72 °F), American yeast throws fruity esters that stand out right away in a Blonde Ale. Use a fridge or a water bath.
- Loading a Blonde Ale with Munich or caramel malt for more flavor; it ends up tasting like an amber. A small percentage of a light-colored malt is plenty.
- Adding all the APA hops at the start of the boil. You get bitterness but lose the aroma, which is what defines the style; split them between the end of the boil, the whirlpool and the dry hop.
- Bottling an APA and keeping it for months. Hop aroma fades within a few weeks, especially at room temperature; drink it young and store it cold.
How to serve them
Serve them cold: Blonde Ale at 4-7 °C (39-45 °F) and APA a little warmer, at 6-8 °C (43-46 °F), so the hops can show. A pint glass or an American shaker pint works for both. The blonde goes with salads, grilled fish or light snacks; APA stands up to burgers, tacos, spicy chicken and aged cow's milk cheeses.
Frequently asked questions
Which styles make up the Pale American Ale category?
According to the BJCP 2021 guidelines, 2: Blonde Ale, American Pale Ale.
Which is the strongest Pale American Ale style?
American Pale Ale, which can reach 6.2% ABV.
Which is the most bitter?
American Pale Ale, with up to 50 IBUs.
Which is the palest and which is the darkest?
The palest is Blonde Ale and the darkest is American Pale Ale.
Classification and statistics: BJCP category 18 (Pale American Ale), 2021 edition.