One hundred and fifty years ago the new bitter beer style, Pale Ale, was so popular that brewers had to import Californian hops to meet demand. Meantime London Pale Ale continues that tradition by combining lots of American Cascade and Centennial hops to give it a complex citrus aroma and buckets full of local Kentish Goldings to provide the bitterness that makes the style so refreshing. Together they conspire to assail the nose with a complex, heady mix of spearmint, grass and ‘hop sack’ aromas, fruity citrus flavours and a bitter finish that makes pale ale drinking a truly rewarding experience.

Pale Ale should be drunk alongside foods that either have a bit of bite, such as mature cheese, penne arrabiata, or a bitter-leaf salad, or have a bit of body, like piping hot cannelloni,steak and kidney pie, and, of course, curry.