Belgian & French Ale - Belgian Pale Ale

BJCP 19-A

AROMA

Prominent but soft-edged aroma of malt, accented by small amounts of phenols, higher alcohols in some versions, and spices in some versions. Hop aroma low to none. No diacetyl.

APPEARANCE

Golden to copper in color. Clarity is fair to good. Good head retention.

FLAVOR

Fruity and lightly to moderately spicy, with a soft and smooth malt character. Higher alcohols may contribute complexity in some examples, but not harshness. Hop flavor is relatively low. Hop bitterness is moderate, though some examples with high bitterness exist.

MOUTH FEEL

Light to medium in body, with a smooth quality and moderate carbonation.

OVERALL

A fruity, slightly spicy, smooth, copper-colored ale.

INGREDIENTS

Candi sugar may be used as an additive. Yeasts prone to production of higher alcohols and spiciness may or may not be used. On occasion spices are used for subtle uniqueness.

COMMENTS

Best known as a draught beer, and most often encountered in the Belgian province of Antwerp.

HISTORY

Although produced by breweries with roots as far back as the mid-1700s, most well-known products were perfected after the Second World War with some influence from Britain including yeast strains.

COMMERCIAL EXAMPLES

Celis Pale Bock, De Koninck, Special Palm Ale, Ginder Ale.

VITAL

OG: 1.040-1.055 IBUs: 20-35 FG: 1.008-1.013 SRM: 3-14 ABV: 3.9-5.6%