Rattlesnake Mountain Brewing

Archive for November 20th, 2007

Amber ale, or more frequently called Amber, is a kind of beer that is included in the pale ale beer tree. These types of beers use ale yeast (Sacharomyces cerevisiae), popular kind of yeast that is primary used for brewing and baking, and pale malts as their primary ingredients in the production of amber ale and any type o pale ale version produced in every country where pale ale is consumed and produced in great quantity.

Countries which produce amber ale in bulk for commercial purposes use the same ingredients, although with slight variations and have evolved to have their own identity in them such as Altbier (alt, old in German; bier, beer) for Germans, American pale ale for the United States and most countries in America, Bière de Garde for France which is brewed during the winter season to keep the yeast from fermenting due to unstable and unfavorable weather during the summer season.

Amber ale is particularly the pale ale produced in North America. The color may vary from near light to dark copper color. French people use almost the same term, Ambrée, although North Americans produce a wide variety of amber ale with varying degree of bitterness. The most recommended or common pairings for amber ale is usually sea food dishes, grilled or fried, and or hamburgers.

Related posts from this site:
About
Rattlesnake Mountain Brewing