A term used in Australia, France and North America for pale ales brewed with a proportion of 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 pale ales.

In France the term ambrée is used to signify a beer, either cold or warm fermented, which is amber in colour. The beer may in fact be a Vienna lager, or it may be a bière de garde.

In North America, American-variety hops are used in varying degrees of bitterness, although very few examples are particularly hoppy.