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Session Blonde

Jun 222013

Alcohol by Volume (ABV): 3.8%
Brewed By Chuckanut Brewery & Kitchen
601 W Holly St
Bellingham
Washington
USA
North America
(360) 752-3377
http://chuckanutbreweryandkitchen.com/

Is Session Blonde something that would make Michael Jackson (Not Jacko) proud? If so, give us your review below.

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Appearance
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Golden or Blonde Ale Traits

Click the below buttons for a more detailed description of Golden or Blonde Ale style traits

Beer Style Description

Golden or Blonde ales are straw to golden blonde in color. They have a crisp, dry palate, light to medium body, and light malt sweetness. Low to medium hop aroma may be present but does not dominate. Bitterness is low to medium. Fruity esters may be perceived but do not predominate. Diacetyl should not be perceived. Chill haze should be absent. Easy-drinking, approachable, malt-oriented American craft beer. Currently produced by many (American) microbreweries and brewpubs. Regional variations exist (many West Coast brewpub examples are more assertive, like pale ales) but in most areas this beer is designed as the entry-level craft beer.

Alcohol By Volume Range

3.8-5.5

IBU's Range

15-28

Aroma

Light to moderate sweet malty aroma. Low to moderate fruitiness is optional, but acceptable. May have a low to medium hop aroma, and can reflect almost any hop variety. No diacetyl.

Appearance

Light yellow to deep gold in color. Clear to brilliant. Low to medium white head with fair to good retention.

Flavor

Initial soft malty sweetness, but optionally some light character malt flavor (e.g., bread, toast, biscuit, wheat) can also be present. Caramel flavors typically absent. Low to medium esters optional, but are commonly found in many examples. Light to moderate hop flavor (any variety), but shouldn’t be overly aggressive. Low to medium bitterness, but the balance is normally towards the malt. Finishes medium-dry to somewhat sweet. No diacetyl.

Mouthfeel

Medium-light to medium body. Medium to high carbonation. Smooth without harsh bitterness or astringency.