Fruity, copper-colored style of Ale originating in England. This beer emphasizes the malt as opposed to the bitter ale which emphasizes the hop. Serve at 55F; 13C. Good with red meat, Cheddar cheese.
A pale amber, full-bodied, hoppy ale originating in Burton on Trent.
a fruity, copper colored ale
Dry, delicate flavoured, English style beer.
A medium gravity bottled ale. The term is used in the South West to refer to low gravity draught ales.
Pale ale is a distinctly American variant of the English pale ale style. It is an amber- or copper-colored, top-fermented beer that is brewed with hard water and pale malts. It is somewhat drier, hoppier and lighter than a bitter.
a style of beer that is amber in color and drier and hoppier than other beers.
Only “pale” in comparison to porter. It is usually amber or red. Pale ale was a major advancement in commercial brewing in England and was fueled by new brewing techniques.
Bronze-to-copper-colored ale. It is pale when compared to porter.
An amber or copper-colored, top-fermented beer brewed with pale malts. Similar to bitter but drier, hoppier and lighter. See: India pale ale. Pale Bock: A bock beer brewed with malt that has been dried instead of roasted. See: Bock.
(English) Pale in this instance means copper-colored, as opposed to dark brown . Used by some English brewers to distinguish their premium bitters, especially in bottle form.
Pale ale is a term used to describe a variety of beers which use ale yeast and predominantly pale malts. It is widely considered to be one of the major beer style groups. All of the major ale producing countries have a version of Pale Ale: Britain has Bitter, America has American Pale Ale, France has Bière de Garde, Germany has Altbier, etc.
