Pale Ales are at the higher end of bittering and can be a bit rough as a starting point. Bitter aftertaste depends on the type of bittering hop. There are six distinct chemicals in hop resin and each hop has a different mix. Supposedly they only use centennial and cascades, neither of which are know for strong aftertastes. However, there has been a trend towards more and more bittering in pales.
[People have a serious tendency to confuse hoppiness and bittering. You can have bitter beers that aren't hoppy and hoppy beers that aren't too bitter.]
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