Pale ale is a type of ale brewed with pale malt, giving it a golden to amber color. It originated in England around 1703 and typically has moderate strength.
History
The term pale ale first appeared around 1703 for beer made from malt dried with high-carbon coke, resulting in a lighter color than other popular beers of the time. Pale ale became one of the main types of English beer, with more hops used to help it survive long transport to British Empire colonies.
Types and styles
Various brewing methods and hop quantities created a range of flavors and strengths in pale ales. Outside England, pale ale is produced in small breweries in the US and Canada. American pale ale is increasingly bottled rather than casked. Belgian breweries use 'Blonde Ale' for similar top-fermented beers. The Amber Ale, registered in 1876, was a delicately hopped pale ale between light bitter and IPA.
How it is served
Unlike bitter, which is typically cask-conditioned, pale ale today is more often bottled, resulting in a spicier and higher-quality product. One cocktail using pale ale on this site is the Burnside Bramble.
Adapted from the Russian Wikipedia article Светлый эль, available under CC BY-SA 4.0.
Kinds of pale ale
- Bitter (37 cocktails)
- India pale ale (1 cocktails)
- American pale ale
- Bière de Garde
- Saison
Well-known brands
- Curtius (Belgium)