Pale Ales

Tradition: In the mid-17th century, coke was first used for dry roasting malts and, by early 18th century, the term "pale ale" was widely used for beers brewed with these malts because they were lighter in color than most beer of the time. Today, the term includes a large family of ales, from English Bitters & IPAs to Irish & Scotch ales.

Taste: Different brewing practices and hop levels have resulted in a range of different tastes and strengths within the pale ale family. Brewed with brettanomyces and saccharomyces yeasts, Orval best typifies the Belgian Pale Ale style.