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Crisp - Best Ale


Most Used In:

Style Recipes Avg. Usage Usage Range
American Pale Ale1679%19% - 95%
American IPA1361%3% - 93%
No Profile Selected1062%23% - 100%
Specialty IPA: New England IPA974%54% - 100%
British Golden Ale761%27% - 100%
Irish Red Ale673%55% - 91%
American IPA442%18% - 74%
Blonde Ale366%19% - 90%
American Brown Ale362%55% - 70%
American Wheat Beer353%50% - 57%
Irish Extra Stout361%53% - 65%
Irish Red Ale386%85% - 87%
English Porter237%17% - 57%
Best Bitter276%67% - 86%
American Light Lager270%45% - 94%
Strong Bitter293%85% - 100%
Specialty IPA: Black IPA270%65% - 75%
Robust Porter276%68% - 83%
Mild236%10% - 63%
American Strong Ale249%17% - 81%
Standard/Ordinary Bitter291%87% - 95%
Sweet Stout275%67% - 84%
Fruit Beer247%29% - 65%
Foreign Extra Stout285%85% - 85%
American Amber Ale239%8% - 69%
Saison223%15% - 31%
Specialty IPA: Red IPA262%55% - 68%
American Pale Ale259%20% - 98%
Imperial IPA240%24% - 57%
Belgian Dubbel282%78% - 85%
Ordinary Bitter270%59% - 80%
Specialty IPA: Rye IPA168%68% - 68%
Imperial Stout174%74% - 74%
English Barleywine189%89% - 89%
Belgian Dark Strong Ale177%77% - 77%
Weizen/Weissbier150%50% - 50%
Brett Beer148%48% - 48%
Belgian Tripel175%75% - 75%
Blonde Ale123%23% - 23%
Specialty Fruit Beer167%67% - 67%
Strong Scotch Ale159%59% - 59%
British Brown Ale179%79% - 79%
Southern English Brown129%29% - 29%
Mixed-Fermentation Sour Beer128%28% - 28%
Dunkles Bock130%30% - 30%
English IPA193%93% - 93%
Double IPA142%42% - 42%
American Stout184%84% - 84%
Brown Porter135%35% - 35%
Belgian Pale Ale160%60% - 60%
American Porter132%32% - 32%
Oatmeal Stout173%73% - 73%
British Strong Ale136%36% - 36%
Russian Imperial Stout153%53% - 53%
Dry Stout143%43% - 43%
Foreign Extra Stout161%61% - 61%
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