19. BELGIAN AND FRENCH ALE
19A. Belgian Pale Ale
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.
Mouthfeel: Light to medium in body, with a smooth quality and moderate carbonation.
Overall Impression: A fruity, slightly spicy, smooth, copper-colored ale.
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.
Comments: Best known as a draught beer, and most often encountered in the Belgian province of Antwerp.
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.
| Vital Statistics: | OG: 1.040-1.055 |
| IBUs: 20-35 | FG: 1.008-1.013 |
| SRM: 3-14 | ABV: 3.9-5.6% |
Commercial Examples: Celis Pale Bock, De Koninck, Special Palm Ale, Ginder Ale.
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