History:
In the early 1700’s troops and British citizens living in India as part of the colonial rule did not have access to good British ale and any attempts to ship the malt British ales to them resulted in spoilage, due to the extreme temperatures and rolling of the seas. A brewer discovered that a high dose of hops and increased alcohol content preserved his ales and during the long voyage to India.
Aroma:
Moderate fruity esters, moderate to high hop aroma of floral,earthy, fruity and/or slightly grassy nature. Moderate caramel-like or toasty malt presence is common. Some may have a sulfury note.
Taste:
Full flavor, crisp, dry beer. Flavor should be hoppy with plenty of balancing malty sweetness. Medium to medium-high alcohol content. Fruity ester flavors can be moderate to very strong. The malt should show an English character and be bready, biscuit-like, toasty, toffee-like and/or caramelly. Finish is medium to dry.
Color:
Golden to deep copper . Many are pale to medium amber with an orangish tint. Should be clear with the exception of the unfiltered dry-hopped versions, which may be a bit hazy.
Ingredients:
Lots of pale ale malt and some crystal malt to give sweetness to stand up to the hops. English hops; English yeast. Refined sugar may be used in some versions. Water with high mineral content.
ABV: 5.0-7.0