Malt & Grain

In a Seattle pale ale, the malt forms the quiet backdrop against which the hops perform. The base is pale barley malt, usually from two-row barley, which brings less protein and more starch. This yields a smooth, clean wort — the sugary liquid that later ferments into beer.

Malting works by soaking the barley in water and letting it germinate. As it does, the grain produces enzymes that later convert starch into sugar. The sprouted grain is then dried in a kiln, a hot-air oven. The higher and longer the heat, the darker and more roasted the malt becomes.

For an American pale ale, small amounts of caramel or crystal malt are often added to the pale base malt, contributing color, sweetness, and a hint of toffee. The style guidelines call for 10 to 20 EBC, that's a gold to copper hue. An American IPA stays even paler and drier, so the hops aren't masked.

Unlike Germany, the US has no Reinheitsgebot. American lager, as Rainier once represented, is often brewed with corn or rice as adjuncts according to style guidelines, which keeps it light and pale. Craft brewers like Elysian or Redhook, on the other hand, reach for oats, wheat, and other grains for their specialty beers.

Oats and wheat flakes play a particularly big role in the hazy, soft Hazy IPAs, contributing to the creamy fullness in the glass. They're not among Seattle's signature styles, but they show up in nearly every brewery.