Amber ale
Amber ale is a term used in Australia, France and North America for pale ales brewed with a proportion of crystal malt to produce an amber color generally ranging from light copper to light brown.
American Pale Ale
American Pale Ale (APA), was developed around 1980. American Pale Ales are generally around 5% abv with significant quantities of American hops, typically Cascade. Although American brewed beers tend to use a cleaner yeast, and American two row malt, it is particularly the American hops that distinguish an APA from British or European pale ales.
Bière de Garde
Bière de Garde, or “keeping beer”, is a pale ale traditionally brewed in the Pas-de-Calais region of France. These beers were usually brewed by farmhouses in the winter and spring, to avoid unpredictable problems with the yeast during the summertime.
Burton Pale Ale
Later in the second half of the nineteenth century, the recipe for pale ale was put into use by the Burton upon Trent brewers, notably Bass; ales from Burton were considered of a particularly high quality due to synergy between the malt and hops in use and local water chemistry, especially the presence of gypsum.
English Bitter
Breweries would tend to designate beers as “pale ale”, though customers would commonly refer to the same beers as “bitter”. It is thought that customers used the term bitter to differentiate these pale ales from other less noticeably hopped beers such as porter and mild.
Irish Red Ale
Irish red ale, red ale, or Irish ale is a name used by brewers in Ireland; Smithwick’s is a typical Irish red ale.
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