Blonde ales are characterized by a crisp, clean, light-styled palate—basically, a more characterful but similar profile to many mass-marketed American beers. The challenge when making lighter ales is producing the lighter palate without reducing the body, balance and ultimately the cleanliness of flavor. We use two techniques. First, we use almost all diastatic malts and mash at about 151° Farenheit for as short a time as possible. Second, we ferment the beer at 64 degrees Farenheit. After four days the temperature is raised a degree a day until it is at 67 or 68° Farenheit. We use Briess 2-row, Wheat and 10L Munich Malts, and Mt. Hood and German select hops. It all adds up to make a perfect transition beer for those who haven’t yet developed a taste for fuller-bodied beers.