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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. American versions, invented by craft brewers in the 1970s, are front-loaded with citrusy North American hops on a lightly bready body. Pick up a few varieties and taste the difference!
You May Taste
Pale ales are dry, medium-bodied, moderately carbonated, crisp and slightly creamy. Expect bread, biscuit, caramel, toast, earthy, herbal and floral hops and light, stone fruit notes in English styles. Citrus, grass and pine hop flavours are more typical in American styles.
Sip Them With
English styles favour light pub fare like Shepherd’s Pie, creamy Indian curries and prime rib. American styles can take on Tex-Mex or Thai, kale Caesar salad and loaded burgers.
Serving Tips
To open up the aromas, let these ales warm up for 10 to 15 minutes after taking them out of the fridge. Pour into a wide-lipped glass like a beer mug, tulip or pint glass.

Pale Ale
This ale should be a staple in your fridge for one reason: its yogi-like balance of bready malts and zesty hops. The style boasts a huge flavour variety — from understated English-style classics to bolder, hoppier Ontario takes infused with tropical fruit. It’s time to rediscover one of the world’s most beloved beer styles.