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PALE ALE 4.5% Alc/vol Lightly hopped at the start of boil, generously hopped late and a handful of hops in the fermenter give Red Duck Pale Ale low bitterness and great aromas. The blend of malts and a traditional English ale yeast give full flavour and good body. A refreshing, sparkling ale that is clean and crisp. Background
The term Pale Ale was first used around 1703 in England. It was used to differentiate those ales that were light in colour, but not as bitter as others. Before 1642, when coke was first used in the malting process, ales tended to be amber to dark in colour. This was due to two factors, the darker malts being required to adjust the water pH, and inconsistent malting, with occasional scorching, caused by using wood as the fuel. The water profile and availability of pale malts made Burton-on-Trent the ideal place to brew Pale Ales, which quickly replaced Porter as the most popular beer. Winner of the People’s Choice Award - best pale ale
Federation Square Micro-brewers Showcase, Spring 2006
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