The term "Pale Ale" dates back to the 1800s when all beer was dark brown in colour. New malting techniques led to the development of pale malt, a barley malt kilned at low temperatures which contributed very little colour to the finished beer. Hence the birth of Pale Ale, an amber- to copper-coloured ale you could actually see through. Plenty of British Crystal malt in the grist lends this ale its rich colour, its caramel maltiness, and adds the occasional whiff of toffee to the nose. An addition of American and German hops to the kettle at the end of the boil is used to suffuse our Pale Ale with a gently spicy hop finish.