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It is not even what is commonly called pale ale.
Pale ale had replaced mild as the beer of choice for the majority of drinkers.
Breweries would tend to designate beers as pale ale, though customers would commonly refer to the same beers as bitter.
By the 20th century, oyster beds were in decline, and stout had given way to pale ale.
It had named the flavor after the alcoholic drink made by mixing stout with pale ale.
Evolution is pale ale, and has a light golden colour.
By 1830, the expressions bitter and pale ale were synonymous.
The brewery is notable also for having brewed one of the first of the modern tripels, a type of strong, golden pale ale.
The brewery offered a pale ale, porter and stout, all bottle-conditioned for five weeks rather than pasteurized.
Burtonisation is used when a brewer wishes to accent the hops in a pale beer, such as a pale ale.
The first batches of pale ale and wheat beer were available only in draft form for purchase at a pub on the premises.
The brewery also produces pale ales, porters, red ales, seasonal beers, and wheat beers.
It is thought that customers used the term "bitter" to differentiate these pale ales from other less noticeably hopped beers such as porter and mild.
The pale ales of the early 18th century were lightly hopped and quite different from later pale ales.
It is thought that customers used the term bitter to differentiate these pale ales from other less noticeably hopped beers.
