Originating in northern England (Burton upon Trent, to be precise, a town blessed with plenty of rich, hard water, which helps with clarity and enhancing the hop bitterness), the term stems from the practice of using coke to dry-roast malts, resulting in a lighter-coloured beer. Pale ales tend to be fruity and hoppy, and can vary in colour from amber to golden.Rogue fact: Craft beer fans around the world have innovative chemist C W Vincent to thank for identifying the calcium sulphate content in the Burton water that first allowed for hoppy beers to be brewed. The act of adding gypsum to water is known as �Burtonisation� and now allows the likes of the Malt Shovel Brewery (home to the James Squire craft beer range) to bring out the flavours of the hops.
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