The English Pale was widely produced in England in the 18th and 19th centuries, and were originally served with little to no carbonation from hand pumped cellar kegs. Pale ales can trace their beginnings to early industrial England, when the availability of coal fuel and high quality steel allowed for the production of pale colored malts. Before this, the kilns used wood that was difficult to control, which would result in darkly roasted or even burnt barley. The coke, produced from a processed form of coal was easier to handle, giving the desired effect of a far paler ale than any brewed to date.
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| Bass, Pale Ale... the standard |
Two of the great brewing regions of England, Tadcaster and Burton on Trent were the epicenters of pale ales. Pale ales from these areas of England are considered the pride of British beers (the "hardness" of the water around Burton on Trent has been fabled as the secret ingredient). Pale ales are bronze to copper in color, hop flavored with a dry, crisp taste and slightly sweet.
I'm no beer connoisseur... at least not yet, and the majority of my information came from researching the web. If y'all have any other information, or corrections... please let me know int the comments.
Also, please feel free to comment for any other reason too... :)
NW Bearded Brewer
Information for this post was retrieved from the following sites: About.com and Beersmith.com
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