Pale Ale

Pale Ale

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.

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!

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.

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.


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.

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