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Step 1
Determine the fermentation type. Ales are fermented with a top-fermenting yeast as opposed to lagers which use a yeast that ferments from the bottom.
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Step 2
Look at the color. A pale malt usually provides a color between 8 and 14 degrees in color using the Standard Reference Method. This is darker than a pilsner but lighter than a porter.
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Step 3
Consider the alcohol content. Pale ales are generally at least 4 percent alcohol by volume with 4.8 percent considered strong. India Pale Ales were originally 7.5 to 8 percent alcohol by volume, although most India Pale Ales today are in the 5.5- to 7-percent range.
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Step 4
Measure the bitterness level. The original India Pale Ales were probably made with more than 100 International Bitterness Units in order to mask the stale taste caused by a long ocean voyage. Today, 75 bitterness units is considered very bitter and a practical reason for an India Pale Ale to be more than 60 bitterness units rarely exists.
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Step 5
Analyze the nose. A traditional India Pale Ale should have an aroma of alcohol, fruitiness and malt. The hops in newer India Pale Ales may be overshadowed by the hops, and some American India Pale Ales may have citric or grapefruit-like notes.
