Pale ale is an ale made with pale malt.
The highest proportion of pale pores produces lighter colors. The term "pale ale" first appeared around 1703 for a beer made from malt dried with coke, which produced lighter colors than other popular beers at the time. Different brewing practices and hop levels have resulted in a variety of flavors and strengths in the pale ale family.
Video Pale ale
History
Coke was first used to roast dry malt in 1642, but it was not until around 1703 that the term "pale ale" was first applied to the beer made from the malt. In 1784, ads appeared on the "Calcutta Sheets" for a light and excellent pale ale. In 1830, the expression "bitter" and "pale ales" were synonymous. Brewers tend to point beer as pale ales, though customers usually refer to the same beer as bitter. It is estimated that customers use the term bitter to distinguish this pale ales from other less glamorous beers such as porter and light. In the mid to late 20th century, when brewers still labeled bottled beers as pale ales, they began to identify beer tuna as bitter, except those from Burton on Trent, which tend to be well-known as pale ales.
Maps Pale ale
Type
Amber ale
Amber ale is a term used in Australia, France and North America for pale ales brewed with the proportion of amber malt and sometimes malt crystals to produce a generally yellow color ranging from light to light brown copper. A small amount of other colored crystal or malt is added to the base of the base pale ale to produce a slightly darker color, as in some Irish and English pale beers. In France the term "ambrÃÆ' Â © e" is used to denote beer, whether fermented cold or warm, amber-colored; beer, as in Pelforth AmbrÃÆ' © e and Fischer Amber , perhaps Vienna beer, or maybe BiÃÆ'¨re de Garde as in Jenlain AmbrÃÆ' Â © e . In North America, various American hops are used in varying degrees of bitterness, although very few examples are very hoppy.
American Pale Ale
American Pale Ale (APA) was developed around 1980. The brewery considered to be the first to successfully use the American hop in significant amounts in the APA style and using the name of Pale Ale is the Sierra Nevada Beer Company , which created the first batch of the Nevada Pale Ale first experiment in November 1980, distributed the completed version in March 1981. Anchor Liberty Ale , 6% abv ale originally brewed by Anchor Brewing Company as a special in 1975 to commemorate Paul Revere's midnight journey in 1775 that marked the start of the American War of Independence, seen by the author on drinks, Michael Jackson, as the first modern American ale. Fritz Maytag, owner of Anchor, visited British factories in London, Yorkshire and Burton upon Trent, picking up information about the strong pale beer he used when he made his American version using only malt rather than a combination of malt and general sugar in brewing at the time, and capitalized on the use of the American leap, Cascade. The beer is popular, and became commonplace in 1983. Other pioneers of the American pale beer are Rookie Jack McAuliffe from New Albion Brewing Company and Bert Grant from Yakima Brewing.
American Pale Ales is generally about 5% abv with significant American hop count, usually Cascade. Although American-made beer tends to use cleaner yeast, and two lines of American malt, especially the American jump that distinguishes APA from blue British or European pale. This style is close to the American Indian Pale Ale (IPA), and blurred boundaries, although the IPA is stronger and firmer. This style is also close to Amber Ale, although Amber Ales is darker and maltier due to the use of malt crystals.
BiÃÆ'¨re de Garde
BiÃÆ'¨re de Garde, or "take care of beer", is a traditionally-made pale beer in the Nord-Pas-de-Calais area of ​​France. These beers are usually brewed by farmhouses in winter and spring, to avoid unexpected problems with yeast during the summer.
The origin of the name lies in the tradition that it has matured/filtered for a period of time once in a bottle (and most sealed with cork), to be consumed at the end of the year, similar to Saison.
There are a number of beers named BiÃÆ'¨re de Garde in France, but some of the better known brands include: Brasserie de Saint-Sylvestre, Trois Monts (8.5% abv); Brasseurs Duyck, Jenlain (6.5% abv); and Brasserie La Choulette, AmbrÃÆ'Â © e (7.5% abv).
Blonde
The blond ales are very pale in color. The term "blonde" for pale beers is common in Europe and South America - particularly in France, Belgium, Britain and Brazil - although beer may not have much in common, other than color. Blond tends to be crisp, crisp, and dry, with bitterness and low to mid-sized aroma of jumps, and a bit of sweet from malt. Fruitiness of the ester can be felt. A lighter body of higher carbonation may be noted. In the UK, gold or summer ales were developed at the end of the 20th century by manufacturers to compete with the pale beer market. A typical golden ale has an appearance and a profile similar to a pale beer. Malt characters are quiet and the hop profiles range from spicy to orange; Common hops include Styrian Golding and Cascade. Alcohol in the abv range from 4% to 5%. British style is associated with John Gilbert, owner of Hop Back Brewery, who developed "Summer Lightning" in 1989, which then won several awards and inspired many imitators. Belgian blonde hair is often made with pilsner malt. Some brewers consider blond ales and gold as different styles, while others do not. Duvel is a typical Belgian blonde ale, and one of the most popular bottled beers in the country as well as internationally known.
Burton Pale Ale
Later in the second half of the nineteenth century, pale ale recipes began to be used by Burton upon Trent brewers, notably Bass; ales from Burton are considered very high quality because of the synergy between malts and hops used and local water chemistry, especially the presence of gypsum. Burton maintained absolute dominance in pale ale brewing until chemist C. W. Vincent discovered the Burtonization process to reproduce the water chemistry of Burton-upon-Trent, thus providing a brewing ability for pale ale beer.
Bitter English
The expression first appeared in the early 19th century as part of the development and deployment of Pale Ale. Brewers tend to point to beer as "pale ales", though customers usually refer to the same beer as "bitter". It is estimated that customers use the term bitter to distinguish this pale ore from other less-than-conspicuous beers. Drinkers tend to classify the bitter modern into bitter "sessions" or "regular" (up to 4.1% abv), bitter "best" or "special" (between 4.2% and 4.7% abv) and bitter "strong" ( 4.8% abv and ends).
Pale Ale India (IPA)
Indian Pale Ale or IPA is a pale ale style developed in England for export to India. The first known use of the term "Indian pale ale" is in an advertisement in 'The Sydney Gazette and New South Wales Exporters' on August 27, 1829.
Worthington White Shield , originally from Burton-upon-Trent, is a beer considered part of the development of Pale Ale India.
The color of the IPA can vary from golden light to reddish amber.
Irish red ale
Irish red ale, red ale, or Irish Ale (Irish: leann dearg ) is the name used by brewers in Ireland; Smithwick is a typical example of the Irish Red Ale commercial. There are many other examples produced by the expanding Irish craft beer industry. O'Hara's, 8 Degrees and Franciscan Well are all examples of Irish Red Ale.
There is some dispute about whether Irish Red Ale is the original style or the same as English gent Bitter.
In the United States, the name could describe a darker amber beer or "red" beer which is a beer with caramel coloring.
Scotch ale
Scotch Ale was first used as a designation for strong ales exported from Edinburgh in the 18th century. The term has become popular in the United States, where powerful ales that may be available in Scotland under different names are sold in America as "Scotch Ale", for example, Caledonian's Edinburgh Strong Ale or Edinburgh Tattoos , sold in the United States as Edinburgh Scotch Ale . As with other strong examples of ales, such as Barley grapes, this beer tends toward sweetness and full body. An example of a Caledonian brewery will have a note of candy from malt caramelization of a fired copper directly. The caramelization of this Caledonian beer is very popular in America and has caused many American beers to produce a strong toffee beer they labeled as Scotch Ale. Scotch ales is a style accepted in Belgium: Gordon's Highland Scotch Ale , with thistle-shaped glass is a well-known example, produced by John Martin Brewery connected to England.
Scotch Ale or Whiskey Ale is the name used by brewers in France for peach flavored beer flavored beer. This style is different from the above mentioned Scotch ales, for example having a translucent, translucent, opaque brown color, appearance, and taste rather than sweet. Although the malts used by brewers in Scotland are generally not or traditionally drained by peat fires, some Scottish whistey refineries have used low-nitrogen barley that is drained by peat fires. The distinctive taste of this smoking malt reminds whiskey, and some flavor of peat smoke is added during malting by an additional process. The most popular French example is Fischer Adelscott. Brewer Douglas Ross from Bridge of Allan brewery made Scotland's first Ale Whiskey for Tullibardine Distillery in 2006; the beer was made with unmanned malt and aged in a whiskey barrel that did not contain malt peated whiskey so it had a vanilla and crazy profile.
While various ales were produced, and consumed, in Scotland, the classic names used in Scotland for the type beers depicted abroad as "Scotch Ale", are Light, Heavy, and Export, also referred to in "shilling categories" as 60/-, 70/- and 80/- respectively, dating back to 19th century methods of beer invoice according to their strength. "/-" is the symbol used for "shillings exact", that is, shilling and zero pence, in pre-decimal English currency Ã,  £ sd, so the names are read as "60 (or 70 or 80) shilling or bob) ale ". (Although it's more normal to express a value of more than  £ 1 in pounds, shillings and pence, which will give, in this example, Ã,  £ 3, Ã,  £ 3-10-0 (pronounced as "three pounds ten "), or Ã,  £ 4, the use of values ​​in shillings and pence is only somewhat more common than say 300p, 350p and 400p in decimal Ã,  £ p currency.)
Scotch Ale is sometimes combined with the term "Wee Heavy", as both are used to describe strong beer. Examples of brewed beer in the United States under the name Wee Heavy tend to be 7% abv and higher, while the brewed example in Scotland, like Belhaven's Wee Heavy, is between 5.5% and 6.5% abv. McEwan's Scotch Ale is also 8% abv.
In North East England, "Best Scotch" refers to a beer similar to Mild Ale but with a drier and hotter ceiling.
Pale strong drink
Strong pale ales are ales made primarily with pale maline and have an alcoholic strength that can start about 5%, although it usually starts slightly higher at 7 or 8% by volume and can rise up to 12%, although brewers have pushed the higher power alcohol. In 1994, Hair of the Dog Brewing Company produced a Pale Strong Ale with volume-based alcohol (ABV) of 29%. In 2010, Brewdog released "Sink the Bismarck!", Ale pale ABV 41%, which is stronger than a typical bottler of refined drinks 40% ABV. Orval symbolizes the style of the Belgian pale ale, and fermented with some Brettanomyces besides Saccharomyces yeast.
References
Bibliography
- Ales Farmer: Culture and Work in European Traditions , Phil Markowski, ISBNÃ, 0-937381-84-5
- Big Beer Guides: 500 Classic Brews , Michael Jackson, ISBN 0-7513-0813-7
- Beer Dictionary , Ed: A. Webb, ISBNÃ, 1-85249-158-2
External links
- CAMRA description of Pale Ale
Source of the article : Wikipedia
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