Pale crag martin to do so, it would cast doubts on their specific distinctness. There are several subspecies differing in plumage shade or size, although the differences are clinal, and races interbreed where their ranges meet. The pale crag martin of the nominate subspecies "P. o. obsoleta" is 12–13 cm (4.7–5.1 in) long with light brown upperparts, becoming paler on the lower back, and a short square tail that has small white patches near the tips of all but the central and outermost pairs of feathers. It has a pale grey throat, upper breast and underwing coverts, and the rest of the underparts
Pale ale Belgian pale ale style, and is fermented with some brettanomyces in addition to saccharomyces yeast. Pale ale Pale ale is an ale made with predominantly pale malt. The highest proportion of pale malts results in a lighter colour. The term "pale ale" first appeared around 1703 for beers made from malts dried with coke, which resulted in a lighter colour than other beers popular at that time. Different brewing practices and hop levels have resulted in a range of taste and strength within the pale ale family. Coke had been first used for dry roasting malt in 1642, but it