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1488 Blonde Ale

Jun 222013

Alcohol by Volume (ABV): 4%
Brewed By Tullibardine Distillery
Stirling St
Blackford
Perth and Kinross
United Kingdom (Scotland)
Europe
+44 1764 682252
www.tullibardine.com

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Aroma
Appearance
Flavor
Mouthfeel
Stylistic Accuracy
Overall Impression
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Standard English-Style Pale Ale Traits

Click the below buttons for a more detailed description of Standard English-Style Pale Ale traits

Beer Style Description

Golden to copper colored and display earthy, herbal English-variety hop character. Note that ―earthy, herbal English-variety hop character‖ is the perceived end, but may be a result of the skillful use of hops of other national origins. Medium to high hop bitterness, flavor, and aroma should be evident. This medium-bodied pale ale has low to medium malt flavor and aroma. Low caramel character is allowable. Fruity-ester flavors and aromas are moderate to strong. Chill haze may be in evidence only at very cold temperatures. The absence of diacetyl is desirable, though, diacetyl (butterscotch character) is acceptable and characteristic when at very low levels. Originally a draught ale served very fresh under no pressure (gravity or hand pump only) at cellar temperatures (i.e., “real ale”). Bitter was created as a draught alternative (i.e., running beer) to country-brewed pale ale around the start of the 20th century and became widespread once brewers understood how to “Burtonize” their water to successfully brew pale beers and to use crystal malts to add a fullness and roundness of palate.

Alcohol By Volume Range

3.2-3.8

IBU's Range

25-35

Aroma

The best examples have some malt aroma, often (but not always) with a caramel quality. Mild to moderate fruitiness is common. Hop aroma can range from moderate to none (UK varieties typically, although US varieties may be used). Generally no diacetyl, although very low levels are allowed.

Appearance

Light yellow to light copper. Good to brilliant clarity. Low to moderate white to off-white head. May have very little head due to low carbonation.

Flavor

Medium to high bitterness. Most have moderately low to moderately high fruity esters. Moderate to low hop flavor (earthy, resiny, and/or floral UK varieties typically, although US varieties may be used). Low to medium maltiness with a dry finish. Caramel flavors are common but not required. Balance is often decidedly bitter, although the bitterness should not completely overpower the malt flavor, esters and hop flavor. Generally no diacetyl, although very low levels are allowed.

Mouthfeel

Light to medium-light body. Carbonation low, although bottled and canned examples can have moderate carbonation.