There are many good examples of each style of pale ale available in West Virginia. Here are a few picks:
English Style Pale Ale: Saranac Pale Ale is a well-balanced English-style pale ale brewed in Utica, N.Y. It's good beer at a great price point. St. Peter's English is also an excellent English thoroughbred version.
American Style Pale Ale: Sierra Nevada Pale Ale is a standard bearer in this category, though I prefer Anchor Liberty ale when I can find it. These ales finish crisp and clean, especially when compared to an English counterpart.
India Pale Ale: I am going to write you an Rx for three different potions here. Great Lakes Burning River Pale Ale, though labeled as just mere pale ale, is pretty close to an IPA in bitterness and hop flavor; Rogue Brutal Bitter is another good one, although technically more hoppy than Burning River, its bitterness is balanced out with malty sweetness; Samuel Smith's India Pale Ale is an excellent British beer, wonderfully hoppy, with a nice bready character.
Pale ale generally pairs well with tangy and spicy foods. The hoppier the beer, the more spice you can throw at it. Pale ale also tastes great with a variety of medium to sharp cheddar cheese. Cabot Cheese of Vermont makes cheddar that is soaked in Harpoon IPA before it is packaged.
And please pour the beer into a glass before quaffing. I know life is short, but take some time to stop and smell the hops.
For more on the craft of beer, see Rich Ireland's "Beers to You" blog at thegazz.com.