Classic English pale ales are golden to copper colored and display English-variety hop character. 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 is allowable at cold temperatures. The absence of diacetyl is desirable, though, diacetyl (butterscotch character) is acceptable and characteristic when at very low levels.

Of British origin, this style is now popular worldwide and the use of local ingredients, or imported, produces variances in character from region to region. Generally, expect a good balance of malt and hops. Fruity esters and diacetyl can vary from none to moderate, and bitterness can range from lightly floral to pungent.

American versions tend to be cleaner and hoppier, some bordering on IPA hoppiness, while British tend to be more malty, buttery, aromatic and balanced.