Crisp, dry edge. Spicy alcohol, a splash of coriander, and a slight tartness that helps tease and tame the sweetness. Soft, drying, powdery feel in the finish. Incredibly moore-ish as in, why, yes we’d love to have another. And with a very deceptive 11 percent alcohol by volume, we will.
This dark golden brew, lightly tinted orange, is hop-forward, as any self-respecting pale ale should be, with moderate fruit and citrus. Though the hops are the most immediately recognizable factor — again, as they should be in an American pale — they give way to a lightly malty backbone that lends crispness and drinkability. Unlike many pale ales, Dale’s Pale Ale resists the temptation to let the hops overwhelm, instead letting them work in a context that ends with just the right bitter snap.
A blonde ale fermented with a special strain of yeast, then aged in French oak chardonnay barrels. Flavors of wine and oak absorb into the brew throughout twelve months of aging. During this aging process, a secondary fermentation occurs using a yeast strain disliked by most brewers and winemakers called Brettanomyces.