Spalgis epius edged with brownish white of a shade paler than that of the ground colour; both wings with an anteciliary dark brown line with on the inner side a similar edging. Forewing, in addition, with an oval white spot beyond the cell. Cilia of both forewings and hindwings of the same shade as the ground colour of the wings. Antenna, head, thorax and abdomen pale brown, club of antennae ochraceous at apex; beneath: the palpi and thorax brownish grey, abdomen pale brown. Upperside: slightly paler brown. Forewing: the cell and apex darker; a white spot similar to that in the male
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