Brewed by Okanagan Spring in 1989, this is
BC’s original and
favourite Pale Ale.
Clear and copper coloured, it is fruity on the palate and hearty in hops with a nice, round finish. We are honoured that Pale Ale continues to be BC’s most popular craft brew.
The craft of making a true Pale Ale
The taste and quality of our Pale Ale is what we mean when we say “craft brewed”. Inspired by beer lovers, we use the best ingredients, longer brewing times and exacting care during each step of the process.
Okanagan Spring Recipes – Pale Ale
Italian meatballs with Pale AlePairs well with traditional, rustic Italian fare.
- Combine beef, veal, and pork in a large bowl. Add garlic, eggs, cheese, parsley, salt and pepper.
- Pour the Pale Ale over the bread crumbs and blend into meat mixture. The mixture should be very moist but still hold it’s shape if rolled into meatballs.
- Shape into meatballs.
- Heat olive oil in a large skillet. Fry meatballs in batches. When the meatball is very brown and slightly crisp remove from the heat and drain on a paper towel. (If your mixture is too wet, cover the meatballs while they are cooking so that they hold their shape better.) Place cooked meatballs into Marinara Sauce and cook for 15 more minutes for a delicious pasta sauce.
Best Serving Temperature
As a quick guide, the darker the beer, the warmer the temperature to let those full flavours come on out to play.
Based on the “Lovibond Units” beer colour scale, we know that it’s a great indicator of flavour. Especially if, like ours, it’s all-natural.
First Brewed in BC
Check the official records: many of our beer styles were the first to be brewed in BC.