General description – amber, snappy, dry, fruity, hoppy with some caramel flavours.
In England, before the 1700s most beers were dark brown – malting technique were crude and “pale malts” would have been considerably darker than now. By the start of the 19th century pale ale began to be a defined style, through the development of Indian Pale Ale (IPA) by the Burton-on-Trent brewers.
Now Pale Ale is a term refering to all top-fermented beers that aren’t dark. They could be English pale ales and bitters, American pale ales, Indian Pale Ales (IPAs) and even Belgian pale ales.