Rattlesnake Mountain Brewing

Archive for the ‘Ale’ Category

Just like any other pale ale that is made from ale yeast and pale malts, India Pale ale (IPA) or sometimes called Bitter are just some of the most popular pale ale made with the same ingredient and a higher alcohol content.

India Pale ale (IPA) or bitter also contains plant infusion or extract such as hops (flowers). Hops (Humulus lupulus) acts to stabilize beer and also confers the bitter taste of IPA. Since malt produce sugars that may give India pale ale its sweet taste, hops balance its sweetness and confer its characteristic bitter taste.

IPA has been in the market since the early 1700’s and was thus created because of British brewers’ efforts to combat beer contamination. When pale ale is exported, particularly to India and other territories, the beer often experienced contamination. The contamination was due, in part, to fluctuating temperature conditions. This apparent temperature fluctuation allows bacteria and other microbes to compete with the fermenting yeast which, along the process, produce acids that spoil the entire brewing process. This then gives the beer its sour taste.

Brewers during that time discovered that hops flower extracts and alcohol could prevent microbes from competing with yeast in the consumption of sugar in the brewing medium. By doing so, brewers concluded that such process resolved the outstanding issue of spoilage but were able to discover another variety of beer with characteristic bitter taste of hops, i.e. IPA.

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Amber Ale
Lager

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.

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