Família
Pale Ale Commonwealth
Tipo
Ale
Status
ConsolidadoGuias
2014–2026 · 15 edições
Ale · Pale Ale Commonwealth
A bitter, moderately-strong, very well-attenuated pale British ale with a dry finish and a hoppy aroma and flavor. Classic British ingredients provide the most authentic flavor profile.
4.5–7.0%
ABV
35–63
IBU
6.0–14.0
SRM
1.046–1.064
OG
A wide range of hop varieties may be used for bitterness or for approximating 3 traditional English hop character. The use of water with high mineral content may result in a crisp, dry beer rather than a malt-accentuated version.
Medium to high, expressed as floral, herbal, earthy, stone fruit or other attributes from high hopping rates.
Gold to copper
Medium malt flavor should be present
Medium
5.0–7.5%
ABV
40–60
IBU
6.0–14.0
SRM
1.050–1.070
OG
A bitter, moderately-strong, very well-attenuated pale British ale with a dry finish and a hoppy aroma and flavor. Classic British ingredients provide the most authentic flavor profile.
A moderate to moderately-high hop aroma, typically floral, spicy-peppery, or citrus-orange in nature. A slight dry-hop aroma is acceptable, but not required. Medium-low to medium bready or biscuity malt, optionally with a moderately-low caramel-like or toasty malt presence. Low to moderate fruitiness is acceptable. Optional light sulfury note.
Color ranges from golden to deep amber, but most are fairly pale. Should be clear, although unfiltered dry-hopped versions may be a bit hazy. Moderate-sized, persistent head stand with off-white color.
Hop flavor is medium to high, with a moderate to assertive hop bitterness. The hop flavor should be similar to the aroma (floral, spicy-peppery, or citrus-orange). Malt flavor should be medium-low to medium, and be somewhat bready, optionally with light to medium-light biscuit, toast, toffee, or caramel aspects. Medium-low to medium fruitiness. Finish is medium-dry to very dry, and the bitterness may linger into the aftertaste but should not be harsh. The balance is toward the hops, but the malt should still be noticeable in support. If high sulfate water is used, a distinctively minerally, dry finish, some sulfur flavor, and a lingering bitterness are usually present. Some clean alcohol flavor can be noted in stronger versions.
Smooth, medium-light to medium body without hop-derived astringency. Medium to medium-high carbonation can give an overall dry sensation despite a supportive malt presence. A low, smooth alcohol warming can be sensed in stronger versions.
Exemplos comerciais
