Beer Extract

By Tony  



beer extract

Pale Ale Beer

English pale ale

The style of English pale ale was originated by

producers in Burton during the 1800′s.  The high

levels of calcium found in the water compliment this

style quite well, by making a more efficient

extraction of bitter resins from the hops.

 

The taste and aroma of English pale ale is similar

to that of the English Bitter.  The term “pale” was

intended originally to distinguish beers of this

type from the black London Porter.  Classic English

ales aren’t pale, rather golden to copper colored.

 

American pale ale

The types of American pale ales range from golden

to light colored copper.  This style of ale is best

characterized by American variety hops used to

produce high hop bitterness, aroma, and flavor.

These types of beers are less malty than their British

counterparts.

 

These beers have medium body and low to medium

maltiness.  Chill haze is acceptable only at cold

temperatures.

 

Belgian pale ale

The Belgian ales are very similar to British ales,

although they are more spicy and aromatic – both

in malt and yeast character.  These types of ales

are known by low, yet noticeable hop bitterness,

flavor, and aroma.

 

Low malt aroma and light to medium body are typical

for Belgian pal ale.  In color, they are golden to

deep amber.  Noble hop types are normally used,

while low to medium fruity esters are evident in

both flavor and aroma.  Chill haze with Belgian pale

ale is acceptable at cold temperatures.

 

Pale ale beers are very popular throughout the world,

being served in hundreds of thousands of bars.  They

are also great for social occasions as well, as

millions of people enjoy their dark yet satisfying

tastes.  If you’ve never experienced pale ale beer -

you shouldn’t deprive yourself any longer.

Marybeth Nipple likes to write for UniformHaven.com who offers dickies scrubs, dickies scrub pants and lab coats as well as a host of other products.

Episode 004 – Brewing an Extract Batch of Beer – Part One


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