Pale ale really belongs to the Brits. It is amber or copper colored and the taste if full bodied, usually robust. It is one of the favorite ales that is drunk around the world in beers. There are so many varieties and variations depending what country is making it.
The History of Pale Ale
A little history of pale ale is it received its name officially around 1703. Back in 1642, it was made using coke or fuel that dried the malt or roasted it. Around 1784, pale ale started being advertised as excellent and light. Then, a few years later in 1830, everyone knew that pale ale and bitter was the same thing.
The breweries would state pale ale as beers, but the customers would call it bitter. The reasoning is they would be able to know which ones was ale and which ones were mild and porter. Those were milder or less hopped.
Then jumping to the twentieth century, close to the middle to the end, breweries were still labeling beer as pale ale. But, for cask beers were being labeled as bitter. But, if they came from Trent or Burton, they were still labeled as pale ale no matter how the ale was made.
So, in modern times there are different ales in different countries. In the US, pale ale is called Amber ale. They make it more hoppy or drier and bitter and not as fruity. This makes it a great beer ale for a person that what’s it stout and strong. Some of them are even made with lesser alcohol content in pale ale. There is some crystal malt used to make the amber color.
In the UK and Ireland, they make it a little bit darker. France calls it Ambree and the bitterness is medium. James Squire is the name commonly used in Australia and is an amber ale. It comes from the Malt Shovel Brewery.
