Classic English pale ales are golden to copper colored and display earthy, herbal English-variety hop character. Note that "earthy, herbal English-variety hop character" is the perceived end, but may be a result of the skillful use of hops of other national origins. Medium to high hop bitterness, flavor, and aroma should be evident. This medium-bodied pale ale has low to medium malt flavor and aroma. Low caramel character is allowable. Fruity-ester flavors and aromas are moderate to strong. Chill haze may be in evidence only at very cold temperatures. The absence of diacetyl is desirable, though, diacetyl (butterscotch character) is acceptable and characteristic when at very low levels.

  • SRM Color Scale
    5 - 12
  • International Bitterness Units (IBUs)
    20 - 40
  • Alcohol by Volume (ABV)
    3.5% - 4.2%
  • Hop Aroma/Flavor
    Medium-low to medium-high, expressed as floral, herbal, earthy, stone fruit or other attributes. While English hop character should be present, this can result from the skillful use of hops of other origin.
  • Malt Aroma/Flavor
    Low to medium malt aroma and flavor is present. Low caramel character is allowable.
  • Yeast Esters
    Fruity esters are medium to medium-high. Diacetyl is usually absent in these beers but may be present at very low levels
Food Pairings
  • Cheese
    Double Gloucester
  • Entrée
    Roasted Chicken, Fish and Chips
  • Dessert
    Shepherd's Pie
  • Clarity
  • Color
    Gold to copper
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