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Beer Guide

5. English-Style Pale Ale

English Pale Ale a) Classic English Pale Ale

  • Golden- to copper-colored and displays English-variety hop character.
  • High hop bitterness, flavor and aroma should be evident.
  • Medium-bodied with low to medium maltiness.
  • Low caramel is allowable.
  • Fruity-ester flavors and aromas are moderate to strong.
  • Chill haze is allowable at cold temperatures.
  • Diacetyl (butterscotch character) should be at very low levels or not perceived.
  • b) India Pale Ale

  • Characterized by intense hop bitterness with a high alcohol content.
  • A high hopping rate and the use of water with high mineral content results in a crisp, dry beer.
  • Golden- to deep-copper-colored ale with a full, flowery hop aroma and may have a strong hop flavor (in addition to the hop bitterness).
  • Medium maltiness and body.
  • Fruity-ester flavors and aromas are moderate to very strong.
  • Chill haze is allowable at cold temperatures.
  • ALE: Barley Wine | Belgian and French Ale | Belgian-Style Lambic | Mild and Brown Ale | English-Style Pale Ale | American-Style Ale | English Bitter | Scottish Ale | Porter | English/Scottish Strong Ale | Stout
    LAGER: Bock | German Dark Lager | German Light Lager | Classic Pilsener | American Lager | Vienna/Mrzen/Oktoberfest
    HYBRID/ MIXED: German-Style Ale | German-style Wheat Beer | Smoked Beer | Fruit and Vegetable Beer | Herb and Spice Beer | Specialty and Experimental Beer | California Common Beer

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