Devil’s Ale

Devil's Ale is of the new breed of American West Coast Pale Ales. Devil’s Ale won a Gold Medal at 2011 GAZBF. It is the highest rated Pale Ale in Arizona receiving 96 points from Draft Magazine. Deep, golden maroon in color, Devil’s Ale is defined by a delicious citrus hop character derived from Cascade & Centennial hops grown in the Pacific Northwest, balanced with a firm caramel malt flavor. Devil’s Ale pairs wonderfully with salmons and pork (i.e. BACON!) and goes best with sharp cheeses such as Cheddar and Colby.

Place your cursor over each title below for a definition.

• Style: Beer style is a term used to differentiate and categorize beers by various factors such as color, flavor, strength or ingredients. West Coast Pale Ale
• Malt:Malt imparts flavor & body to beer. It is made from barley, a cereal similar to wheat. Two Row Barley, Wheat, Caramel 80, Munich, Roasted Barley
• Hops:Hops are the female flower clusters of a hop species, used primarily as a flavoring and stability agent for beer to which they impart a bitter, tangy flavor. Centennial, Cascade
• Yeast:Brewer's yeast is made from a one-celled fungus called Saccharomyces cerevisiae and is used to make beer. American Ale
• OG:The Original Gravity measured before the commencement of fermentation...The Plato degree is how it is measured. 14º Plato
• ABV:Alcohol by volume is a standard measure of how much alcohol is contained in an alcoholic beverage. 5.5% v/v
• Color:Standard Reference Method or SRM is a system modern brewers use to measure color intensity. 45-50º SRM
• IBU:IBU stands for International Bittering Unit - the scale used to measure hop bitterness in beer. 45
• Availability: On Draught, Cans and Kegs Year Round
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