English Pale Ale
The English Pale Ale style has evolved from the originals that came out of Burton-on-Trent. Burton’s high sulfate water significantly influenced the beer’s aroma and flavor, enough to persuade many Pale Ale brewers elsewhere to try to “Burtonize” their brewing water to have the same mineral content. But brewers could duplicate neither the water nor other influencing factors (such as malts) as they were in 1800s Burton. So today, English-style Pale Ales are commonly characterized by a golden to copper color with bready malt and earthy hop aromas. On the palate, Pale and Crystal malts and earthy, bitter English hop character deliver a smooth mouth-feel and balanced flavors, contributing to the style’s high approachability.
Recommended Glassware:
Color Range:
| Characteristic | Details |
|---|---|
| Taste/Smell | Balanced, Caramel, Earthy, Medium-bodied |
| Alcohol-by-Volume (ABV) Range | 4.5 – 6.5% |
| Bitterness (IBU) | 25-45 |
| Popular Examples | Fuller’s London Pride, Samuel Smith’s Old Brewery Pale Ale, Samuel Smith’s Organically Produced Ale, Black Sheep Ale, Tetley’s English Ale, Boddingtons Pub Ale, Old Speckled Hen, Bass Ale, Pike Pale Ale Heirloom Amber, Firestone Walker Double Barrel Ale, Flying Fish Extra Pale Ale, Great Divide Denver Pale Ale, Saranac Pale Ale |
| Serving Temperature | Cellar, 55-57° |
| Glassware | Pint or nonic, tumbler, beer mug |
| Cheese Pairing Ideas | Asiago, Cheddar (mild), Derby, Lancashire, Leicester |
| Food Pairing Ideas | Burgers, Shepherds Pie, shellfish, fish & chips, lamb, fried foods, pizza, chicken and pork dishes |
