Alle Pale, meaning “to the shovels!”, is a series reflecting our passion for pale ale and the fascinating reign of hops.
The distinctive profile of each hops results from the reaction of essentials oils and other compounds, like alpha and beta acids. They trigger and stimulate each other together with yeast and malts. The final aroma and flavor in the beer, fruity, grassy, herbal, flowery, is the result of this complex dance.
With this series we explore with an empirical and scientific approach the combinations of two hops at each batch, trying to understand better how certain characteristic of hops are enhanced.
Among the kings of hops, both riches in Myrcene and Farnesene, two of the oils contributing more to the beer aroma.
The fruity Amarillo aroma bends here toward its citrus side meeting halfway with the orange-spice-like note of Cascade.
Amarillo El Dorado
El Dorado for the tropical flavor, reminiscents of pineapple and maracuja, and Amarillo for a peachy-lemony aroma. The malts presence is moderate to let the hops speaks.
Barbe Rouge Ella
The spiciness of rye malt is enhanced by the one of Australian Ella when used to impart bitterness. French Barbe Rouge, floral and cherry-like, rounds the taste and aroma.