The modern day pale ale has evolved from European ales. The definition of pale ale is a bit fuzzy; the recent pale ale recipe in American market has caught most domestic beer drinkers' attentions. American Pale Ale is made with lighter malt than amber styled beers, usually with American two-row barley, offering more citrus flavors, rather than caramel flavors. These citrus-like flavors primarily come from the use of Cascade hops, but some domestic brewers include Centennial and Willamette hops as well. American Pale Ale, AMA, is usually made in a dry hopped method.

Dry hopping is done after the malt has been boiled to extract the sugars from the grains, which is then called wort. This practice of adding hops to the unfermented wort, once it has cooled, retains the floral characteristics of hops. Because the hops are added after the boiling process, the delicate oils of the hops flowers are preserved. This process is used to produce many hoppy style brews.

American Pale Ales are blonde to copper in color and are usually very fruity in flavor and offer a refreshing amount of carbonation. American Ambers are defined by the caramel flavors created by their malts, whereas AMAs are defined by the hops, forgoing the caramel flavors of certain malts. AMAs are a great brew for warm weather and goes well with many foods because of their dry flavor. For those that like a dry hopped brew loaded with Cascade hops, American Pale Ale is for you.