READY TO EXPLORE?
These golden-to-copper-hued brews got their “pale” moniker in England in the late 1600s, because they were paler than the darker brews on the market. English versions are known for their caramel backbone, a clipped, floral hop finish and a subtle stonefruit note from the yeast. While American versions, invented by craft brewers in the 1970’s, are front-loaded with citrusy North American hops on a lightly bready body. Our brands span the entire flavour range, so why not pick up a few varieties and taste the difference?
YOU MAY TASTE
Bread, biscuit, caramel, toast; earthy, herbal and floral hops and light stone fruit in English styles; citrus, grass and pine hop flavours in American styles. Dry, medium-bodied, moderately carbonated, crisp and slightly creamy.
SIP THEM WITH
English styles favour light pub fare like Shepherd’s Pie, creamy Indian curries, turkey dinner and prime rib. American styles can take on Tex-Mex or Thai, kale Caesar salad, loaded burgers, Peppercorn Jack , Manchego and Aged Cheddars.
To open up the aromas, let these ales warm up for 10 to 15 minutes after taking out of the fridge. Pour into a wide-lipped glass like a beer mugs, tulip or pint glass. A crowd-pleaser at the dinner table, pale ales are equally at home with wintertime stews, Thanksgiving turkeys and summer barbecues.