PALE ALE Meaning and
Definition
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Pale ale is a style of beer that is characterized by its light amber to deep golden color and mild to moderate bitterness. It is a type of ale that is brewed with pale malted barley, which gives it a lighter color compared to other types of ales. Pale ales typically have a refreshing and crisp taste, with a balance of maltiness and hop bitterness.
In terms of aroma and flavor, pale ales often feature a prominent hop profile, which can range from floral, earthy, or citrusy to more resinous and piney notes. The hop bitterness is usually balanced by a sweet and caramel-like malt backbone, creating a harmonious and well-rounded taste. Some variations of pale ales may exhibit subtle fruity ester notes, derived from the yeast used during fermentation.
Pale ale has its origins in England, where it was first brewed in the early 18th century. It gained popularity due to its paler color compared to the prevalent darker ales of the time. Today, pale ales are brewed in various countries around the world, and different regions may have their own distinct interpretations and variations of the style.
Pale ales are a versatile beer style and are often enjoyed on their own or paired with a wide range of foods, including grilled meats, spicy dishes, and aged cheeses. Overall, pale ale is a well-balanced and flavorful beer style that offers a refreshing and enjoyable drinking experience.
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A light-coloured bitter ale.
Etymological and pronouncing dictionary of the English language. By Stormonth, James, Phelp, P. H. Published 1874.
Common Misspellings for PALE ALE
- oale ale
- lale ale
- -ale ale
- 0ale ale
- pzle ale
- psle ale
- pwle ale
- pqle ale
- pake ale
- pape ale
- paoe ale
- palw ale
- pals ale
- pald ale
- palr ale
- pal4 ale
- pal3 ale
- pale zle
- pale sle
- pale wle
Etymology of PALE ALE
The word "pale" in "pale ale" refers to the light color of the beer. The term "ale" itself comes from the Old English word "ealu", which dates back to at least the 9th century. The term "ealu" was used to describe a fermented alcoholic beverage made from malted barley. Over time, the term "ale" came to specifically refer to beers brewed without the use of hops.
The addition of hops to beer brewing became popular in Britain around the 15th century. Hops provided a pleasant bitterness and acted as a natural preservative. With the introduction of hops, a distinction emerged between hopped beers and non-hopped beers. The hopped beers were often referred to as "beer", while the non-hopped malt beverages were still called "ale".
Similar spelling words for PALE ALE
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