Extra Pale Ale

The Extra Pale Ale, also known as XPA, is a modern evolution of the American Pale Ale toward a lighter, more refreshing profile without losing its aromatic hop intensity. It emerged in the U.S. and Australia a few years ago in response to the demand for hoppy, easy-drinking beers with a drier profile and less malt backbone than classic APAs.

In the glass, it displays a straw-yellow to light golden color, with a creamy white foam and, depending on the recipe, medium clarity or slight haze. Aromas of modern hops (citrus, tropical fruit, peach, fresh grass) dominate the nose over a very light cereal base. The malt remains in the background so as not to overshadow the hops. On the palate, it has a low-to-medium body, minimal sweetness, a present but pleasant bitterness (25-40 IBU), lively carbonation, and a very dry finish that invites another glass. The alcohol content ranges between 4% and 5.2%, making it very sessionable.

It is brewed with pilsner or pale malts as a base, a small proportion of oat or wheat flakes to provide mouthfeel, modern hops such as Citra, Galaxy, Mosaic, or Sabro in the boil and dry hopping, and neutral or very slightly fruity ale yeasts.

It is a perfect beer for a long session without palate fatigue, ideal for pairing with light food, salads, fish, seafood, sushi, ceviche, or fresh cheeses. It is served very cold, between 5°C and 7°C, in a tulip glass or pint glass. The perfect choice if you want all the aroma of a modern IPA but with less body and lower alcohol.