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Pale ale is a golden to amber coloured beer style brewed with pale malt. [ 1 ] [ 2 ] [ 3 ] The term first appeared in England around 1703 for beers made from malts dried with high-carbon coke , which resulted in a lighter colour than other beers popular at that time.
For example, in beer-making, a simple pale ale might contain a single malted grain, while a complex porter may contain a dozen or more ingredients. In whisky production, Bourbon uses a mash made primarily from maize (often mixed with rye or wheat and a small amount of malted barley ), and single malt Scotch exclusively uses malted barley.
A 1930s label for McEwan's IPA. India pale ale was well known as early as 1815, [28] but gained popularity in the British domestic market sometime before then. [28] [29] By World War I, IPA in Britain had diverged into two styles, the premium bottled IPAs of around 1.065 specific gravity and cask-conditioned draught IPAs which were among the weakest beers on the bar.
Beers made from bread include Sahti in Finland, Kvass in Russia and Ukraine, and Bouza in Egypt [2] and Sudan. In several countries, 'Toast Ale' is made—in a range of styles—from surplus bread from the catering trade, as part of a campaign to reduce food waste. [3] [4] The recipe is open source. [1]
A pale and well hopped style of beer was developed in Burton in parallel with the development of India Pale Ale elsewhere. Previously, Englishmen had drunk mainly dark stout and porter beers, but pale ale came to predominate. Burton came to dominate this trade, and at its height one quarter of all beer sold in Britain was produced here.
The term "bitter" has been used in England to describe pale ale since the early 19th century. Although brewers used the term "pale ale", before the introduction of pump clips, customers in pubs would ask for "bitter" to differentiate it from mild ale; by the end of the 19th century, brewers had begun to use the term as well.
Pale lager is a pale-to-golden lager beer with a well-attenuated body and a varying degree of noble hop bitterness. In the mid-19th century, Gabriel Sedlmayr took British pale ale brewing and malt making techniques back to the Spaten Brewery in Germany and applied them to existing lagering methods. The resulting beers gradually spread around ...
Beer brewed following a 13th-century recipe using gruit herbs. Gruit (pronounced / ˈ ɡ r aɪ t /; alternatively grut or gruyt) is a herb mixture used for bittering and flavouring beer, popular before the extensive use of hops. [1] The terms gruit and grut ale may also refer to the beverage produced using gruit. Today, however, gruit is a ...
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