AleEnglish Pale Ale

Standard/Ordinary Bitter

Low gravity, low alcohol levels and low carbonation make this an easy-drinking beer. Some examples can be more malt balanced, but this should not override the overall bitter impression. Drinkability is a critical component of the style; emphasis is still on the bittering hop addition as opposed to the aggressive middle and late hopping seen in American ales. The lightest of the bitters. Also known as just "bitter." Some modern variants are brewed exclusively with pale malt and are known as golden or summer bitters. Most bottled or kegged versions of UK-produced bitters are higher-alcohol versions of their cask (draught) products produced specifically for export. The IBU levels are often not adjusted, so the versions available in the US often do not directly correspond to their style subcategories in Britain. This style guideline reflects the "real ale" version of the style, not the export formulations of commercial products.

Alcohol
3.2 - 3.8% ABV
2.5 - 3% ABW
IBU
25 - 35
International Bitterness Units
Color
4 - 14 SRM
8 - 28 EBC
Gravity
OG: 1.032 - 1.04
FG: 1.007 - 1.011

Appearance & Mouthfeel

Color
Light yellow to light copper. Good to brilliant clarity. Low to moderate white to off-white head. May have very little head due to low carbonation.
Clarity
Light yellow to light copper. Good to brilliant clarity. Low to moderate white to off-white head. May have very little head due to low carbonation.
Body
Light to medium-light body. Carbonation low, although bottled and canned examples can have moderate carbonation.

Aroma & Flavor

Malt
The best examples have some malt aroma, often (but not always) with a caramel quality. Mild to moderate fruitiness is common. Hop aroma can range from moderate to none (UK varieties typically, although US varieties may be used). Generally no diacetyl, although very low levels are allowed. Medium to high bitterness. Most have moderately low to moderately high fruity esters. Moderate to low hop flavor (earthy, resiny, and/or floral UK varieties typically, although US varieties may be used). Low to medium maltiness with a dry finish. Caramel flavors are common but not required. Balance is often decidedly bitter, although the bitterness should not completely overpower the malt flavor, esters and hop flavor. Generally no diacetyl, although very low levels are allowed.

Technical Specs (Plato)

Original Gravity8 - 10 °P
Final Gravity1.8 - 2.8 °P