An English pale ale with a mellow hop presence. (Description provided by company)
English Pale Ale
The English Pale Ale comes originally from Burton-on-Trent, where the cities water was rich in sulphates, giving the beer brewed there a hoppy, clean, and crisp taste. Some brewers try to replicate the hard water found in the area by adding sulphates to the water used - a process known a Burtonisation.
English Pale Ales are generally gold to copper in color, and very clear. The malts used give a bready and biscuity backbone to the beer, while the low to moderate hop aromas are earthy and slightly bitter. Body is usually moderate to full, with an overall balance of both hop and malt flavors.
Best served at cellar temperature, 55-57 degrees, and in a beer mug, pint glass, or tumbler.
(Description provided by company)
Our flagship Pale Ale is a smooth, balanced, copper-colored session beer with mildly spiced flavor and aroma from the East Kent Goldings hops.
When we opened our Boston Brewery in 1988, we created a special brew, Boston Ale, to mark the occasion. A “stock” ale with a distinctly American character, we use earthy English hops along with the sweetness of caramel malts, and ferment it as an ale and aged at cool temperatures.
Bass is a full-flavored ale that is still brewed according to its original recipe. Select malts, aromatic hops and water rich in essential salts and minerals combine to give Bass its slight burnt roast aroma and high-quality, full-bodied flavor. (Description provided by company)
The new Falls City Beer is an Extra Special English Pale Ale. It is a “session beer”, similar to the pale ale Falls City made back in the 1930’s. Falls City was Louisville’s original micro-brewery with several different varieties of beer (including a Pale Ale).
Our Master Brewers describe Kentucky Ale® as a marriage between two classic beer styles; Irish Red Ale and English Pale Ale.
Ten years later on the 40th anniversary Holy Grail is still going strong. With more hops than a killer rabbit, it's a full-flavoured golden ale with a distinctively fruity flavour followed by the Black Sheep signature dry finish. (Description provided by company)
Brewed with well water (the original well at the Old Brewery, sunk in 1758, is still in use, with the hard well water being drawn from 85 feet underground); best barley malt, yeast and aromatic hops; fermented in ‘stone Yorkshire squares’ to create a full, rounded flavor and after-taste.