Originally posted by BlackHaddock I started in 11972 and did exactly the same thing for exactly the same reasons. Except it was bormally Brown & Bitter. I think it was pretty standard practice for impoverished youth. Of course it relied on you having some rapport with the bar staff. And not having metered dispense. I wonder what happened to all those old diaphragm pumps? The other common trick was to have a pint to start with then ask them to "just put a half in there" for subsequent drinks - getting a fresh glass for every drink was not the norm back then. |
In addition to the whole pale ale malarky, there seems to be an increasing tendency for certain users to log UK bitters as amber ales simply because the brewer has said the beer is amber coloured. |
Originally posted by ebone1988 Then you have a hybrid style such as a 'California Common', which uses bottom-fermenting yeast that has adapted to being brewed at an ale temperature, and results in a beer with more in common with a pale or golden ale. In general though, I agree. |
Originally posted by harrisoni https://www.craftbeer.com/styles/english-style-india-pale-ale The English IPA is characterized by stiff English-style hop character (earthy, floral) and increased alcohol content. English yeast lends a fruity flavor and aroma. Different from its American counterpart, this style strikes a balance between malt and hops for a more rounded flavor. 6-14 SRM (Color), 35-63 IBU (Bitterness), 5-7% ABV (Alcohol) Examples being: https://www.ratebeer.com/beer/worthingtons-white-shield/286/ https://www.ratebeer.com/beer/feral-english-ipa/492899/ |
What is the difference between an Extra Pale Ale and an English Pale Ale? |
One is extra pale, one has a stiff upper lip. Originally posted by nuplastikk |
Originally posted by wheresthepath Doubly so as I originally typed 1872, then edited it. |
Originally posted by chriso I thought you were just being very specific 11th September 1972 |
I agree with everything that's been said here. |
Originally posted by harrisoni |
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