Pale Ale
Pale ale is a golden to amber ale with a noticeable but balanced hop character. English pale ale is earthy and malty; American pale ale, built on Cascade hops, tastes of grapefruit and pine. It is lighter and less bitter than an IPA and is the beer that launched American craft brewing.
Food pairings
- Burgers
- Fish and chips
- Cheddar
Glassware and serving temperature
Shaker pint or nonic pint46 to 54°F (8–12°C)
What it tastes like
Citrus and floral hops over a bready, lightly caramel malt base, with a moderate bitterness and a clean, dry finish. English versions have more toffee and an earthy, marmalade hop note. The body is medium.
Where it comes from
Pale ale appeared in England in the 1700s when coke-fired kilns made pale malt possible, and Burton upon Trent became its capital. In 1980 Sierra Nevada brewed an American version with Cascade hops, and its pale ale became the template for the craft movement. The style later split into West Coast and hazy variations.
How to serve it
8–12°C in a shaker or nonic pint. It is at its best fresh, but it is less fragile than an IPA.
What to eat with it
Burgers, fish and chips, roast chicken, pizza, Mexican food and cheddar.
