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 on Trent, which tend to be referred to as pale ales. Different brewing practices and hop levels have resulted in a range of taste and strength within the pale ale family. Amber ale is an emerging term used in Australia, France and North America for pale ales brewed with a proportion of amber malt and sometimes crystal malt to produce an amber colour generally ranging from light copper to light brown. A small amount of crystal or other coloured malt is added to the basic pale ale base to produce a slightly darker colour, as in some Irish and British