What the heck are pale ales?!
Pale ales: what’s not to love about them?!
They’re super easy drinking, and uber damn tasty.
Although we know they taste good, we’d say that it’s a bit difficult to classify them as one single style.
Different brewing methods, and brewing ingredients result in variations of the style. Especially in the modern day brewing world.
For example, BJCP (Beer Judge Certificate Program) recognise:
Belgian Pale Ales, American Pale Ales, English Pale Ales.
And within these styles there are sub categories!
Now, for the purpose of this blog, we’re going to go down the modern, American style-ish definition of a pale ale. It only makes sense to do this, since this is the most popular style out of all of them.
As a general rule of thumb, a pale ale should be:
- 5-5.5% abv
- Malt base can vary, but usually light golden.
- And medium hop bitterness (hop flavours can vary depending on the hops being used, but typically tropical fruit).
We love a good pale ale, especially an American Pale Ale, because of their drinkability. If you’ve never tried Beavertown- Gamma Ray, then you’re missing out on euphoria.
The history of pale ales:
Now that is our modern day definition of the style, but when, and where did the style originate?
The word on the street is that style originated in Britain during the 1700. The term was associated with a beer that was brewed with malt that had been kilned* with coke (a type of fuel).
The idea behind using coke was down to the fact that it had few impurities. The low levels of impurities resulted in a cleaner malt, and ultimately, cleaner tasting beers.
Again, we can’t stress how tasty of a style Pale Ales are. The have loads of flavour, and are low enough in alcohol that you can enjoy more than one.
Have a browse are our selection of pale ales.
*Kilning is the process used to dry out barley. This process is converts the barley to malted barley, or malt for short which is used in the brewing process.