AHA Style Guidelines for Pale Ales
Compiled by Mark Tumarkin
Bradley will make this prettier later.

5. English-Style Pale Ale -- a) Classic English-Style Pale Ale

Classic English-style pale ales are golden to copper colored and display English-variety hop character. High hop bitterness, flavor, and aroma should be evident. This medium-bodied pale ale has low to medium malt flavor and aroma. Low caramel character is allowable. Fruity-ester flavors and aromas are moderate to strong. Chill haze is allowable at cold temperatures. Diacetyl (butterscotch character) should be present at very low levels or not perceived.

Commercial Examples: Whitbread, Bass Ale, Sam Smith's Old Brewery Pale Ale

5. English-Style Pale Ale -- b) English-Style India Pale Ale

India pale ales are characterized by intense hop bitterness with a high alcohol content. A high hopping rate and the use of water with high mineral content results in a crisp, dry beer. This pale gold to deep copper-colored ale has a full, flowery hop aroma and may have a strong hop flavor (in addition to the hop bitterness). India pale ales possess medium maltiness and body. Fruity-ester flavors and aromas are moderate to very strong. Chill haze is allowable at cold temperatures.

Commercial Examples: Anchor Liberty Ale, Sierra Nevada Celebration, Bell's Two Hearted Ale

6. American-Style Ale -- a) American-Style Pale Ale

Range from golden to light copper in color. The style is characterized by American-variety hops used to produce high hop bitterness, flavor, and aroma. American pale ales have medium body and low to medium maltiness. Low caramel character is allowable. Fruity-ester flavor and aroma should be moderate to strong. Diacetyl should be absent or present at very low levels. Chill haze is allowable at cold temperatures.

Commercial Examples: Sierra Nevada Pale Ale, Geary's, Shipyard Ale

7. English-Style Bitter -- a) English-Style Ordinary Bitter

Ordinary bitter is gold to copper colored with medium bitterness, light to medium body, and low to medium residual malt sweetness. Hop flavor and aroma character may be evident at the brewers discretion. Mild carbonation traditionally characterize draft-cask versions, but in bottled versions, a slight increase in carbon dioxide content is acceptable. Fruity-ester character and very low diacetyl (butterscotch) character are acceptable in aroma and flavor, but should be minimized in this form of bitter. Chill haze is allowable at cold temperatures.

Commercial Examples: Boddington's Pub Ale

7. English-Style Bitter -- b) English-Style (Special) Best Bitter

Special bitter is more robust than ordinary bitter. It has medium body and medium residual malt sweetness. It is gold to copper colored with medium bitterness. Hop flavor and aroma character may be evident at the brewers discretion. Mild carbonation traditionally characterize draft-cask versions, but in bottled versions, a slight increase in carbon dioxide content is acceptable. Fruity-ester character and very low diacetyl (butterscotch) character are acceptable in aroma and flavor. Chill haze is allowable at cold temperatures.

Commercial Examples: Young's Ramrod, Fuller's London Pride

7. English-Style Bitter -- c) English-Style (Extra Special) Strong Bitter

Extra special bitter possesses medium to strong hop qualities in aroma, flavor, and bitterness. The residual malt sweetness of this richly flavored, full-bodied bitter is more pronounced than in other bitters. It is gold to copper colored with medium bitterness. Mild carbonation traditionally characterize draft-cask versions, but in bottled versions, a slight increase in carbon dioxide content is acceptable. Fruity-ester character and very low diacetyl (butterscotch) character are acceptable in aroma and flavor. Chill haze is allowable at cold temperatures.

Commercial Examples: Fuller's ESB, Redhook ESB

Hogtown Brewers Newsletter
April 1999
http://hbd.org/hogtown/news/9904/pale_ale_style_guide.html
Copyright © 1999 The Hogtown Brewers, Inc.