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Pale Ale

"The history of modern Pale Ale – the younger (!) sister of India Pale Ale – is naturally rooted in the general history of English beer. Hops, the key ingredient for its aroma, spread across mainland Europe in the 8th century, but didn't reach the British Isles until the 15th century. This was due to immigrants from Holland who brought their brewing expertise to their new home. Kent became the first English hop-growing region, and hop merchants concentrated in the London borough of Southwark, where the Hop Exchange was also located. Incidentally, a particularly interesting microbrewery, Bishop, which produces very hoppy beers, can be found there today."

So how is a Pale Ale defined in terms of its sensory characteristics? Unlike Bitters and IPAs, the original gravity of a Pale Ale is between 11 and 14%, resulting in an alcohol content of 4.5-5.5%. The bitterness units (IBUs) range from 30 to 50, and the color varies around a light brown hue. The dominant flavor is hops, whose aromas are typically intensified through dry hopping. This gives Pale Ales robust fruit, grass, or herbal aromas, depending on the hop blend used, and always a strong, lingering bitterness. In any case, a Pale Ale is always an experience!

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