The English Pale Ale style has evolved over the years from the originals brewed in Derby, Lincolnshire, and Burton-on-Trent. Burton’s high-sulfate water had significant influence in the beer’s aroma and flavor; enough to persuade many pale ale brewers elsewhere to try to “Burtonize” their brewing water to achieve the same mineral content. Neither the water nor other influencing factors (such as malts) could exactly duplicate those of 1700s-1800s Burton, and so differences in the style evolved. 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 are generally perceived to deliver a smooth mouth-feel and balanced flavors – especially compared to the usually more hop-forward American Pale Ale style – contributing to the high approachability of English Pale Ale.