Hale's Pale Ale
Review Date 8/23/2001
Try?
Re-buy?
Having just come off of a less than stellar
experience with Hale’s Moss Bay Extra (which surprised me because
their beers have always been exemplar in my experience), I was ready for a
solid brew from this Pacific Northwest icon of the brewing world to restore
my faith. Happily, Hale’s Pale Ale did not there fail, as I’ll now regale in
the following tale. (Sorry about that. I couldn’t resist).
Hale’s Pale Ale was their first beer ever and the first pale ale brewed in the northwest, all the way back in 1983 at the very dawn of the microbrew movement. Their beers have always displayed a heavy British influence, and Mike Hale was an early pioneer in the use of authentic hand pumps to better serve cask ale. Hale’s, however, did not sell cask ale exclusively, to my knowledge the Emerald Isle Brew Works here in Rhode Island was the first micro to do that in 1994.
Hale’s ales do not have a wide availability, being sold only in the states of Washington, Idaho, Montana, Oregon, and Alaska. I got mine through the Micro Beer Club, probably one of the best beer of the month clubs out there. They specialize in beers from the Pacific Northwest and California. I wish I could get this beer on a regular basis, but then if I could get all the beers I love on a regular basis I might not be spending much time sober.
Hale’s Pale Ale pours to a cloudy orange color with a thick creamy head and a cotton-candy nose. The palate is rich and buttery, firm and malty, bursting with toasty, cotton-candy carastan malt notes. There’s a nice hop buzz in the finish that rounds out the brew nicely and lingers slightly on the tongue after sipping. A wonderful, flavorful brew that is complex and delicious.
Interestingly, the brewery cites a distinctive fruitiness that is nowhere to be found here in the bottled version. This is a great beer to pair with red meat. Mine was enjoyed with a charcoal grilled steak rubbed with spices, fresh squash and zucchini in lemon pepper butter and also grilled, and wild rice.
Hale’s Pale Ale was their first beer ever and the first pale ale brewed in the northwest, all the way back in 1983 at the very dawn of the microbrew movement. Their beers have always displayed a heavy British influence, and Mike Hale was an early pioneer in the use of authentic hand pumps to better serve cask ale. Hale’s, however, did not sell cask ale exclusively, to my knowledge the Emerald Isle Brew Works here in Rhode Island was the first micro to do that in 1994.
Hale’s ales do not have a wide availability, being sold only in the states of Washington, Idaho, Montana, Oregon, and Alaska. I got mine through the Micro Beer Club, probably one of the best beer of the month clubs out there. They specialize in beers from the Pacific Northwest and California. I wish I could get this beer on a regular basis, but then if I could get all the beers I love on a regular basis I might not be spending much time sober.
Hale’s Pale Ale pours to a cloudy orange color with a thick creamy head and a cotton-candy nose. The palate is rich and buttery, firm and malty, bursting with toasty, cotton-candy carastan malt notes. There’s a nice hop buzz in the finish that rounds out the brew nicely and lingers slightly on the tongue after sipping. A wonderful, flavorful brew that is complex and delicious.
Interestingly, the brewery cites a distinctive fruitiness that is nowhere to be found here in the bottled version. This is a great beer to pair with red meat. Mine was enjoyed with a charcoal grilled steak rubbed with spices, fresh squash and zucchini in lemon pepper butter and also grilled, and wild rice.
And remember, try a new beer today, and drink outside the box.
*Pricing data accurate at time of review or latest update. For reference only, based on actual price paid by reviewer.
(B)=Bottled
(D)=Draft
