Ale is one of the top-fermented beers. It is believed that the name comes from the word alu, which means "magical", "divine". This drink is really delicious and often has a sweetish aftertaste due to the addition of honey or caramel. The best ale is made in Belgium, Germany, Great Britain, Ireland.

What is ale

Elem is called top-fermented beer, in the production of which special "top-fermented" yeast is used. The ale contains prepared water, regular barley malt and brewer's yeast. After secondary fermentation, the ale is poured into steel containers, and in some places even in oak barrels, a little sugar is added and left to mature.

Due to the long calm maturation, the ale acquires a rich, balanced taste with many shades, in which the tones of dark fruits are clearly felt. In the aroma of ale, experts feel the shades of caramel, cherries, figs, cookies.

Differences between ale and beer

Until the 15th century, ale was called any product of brewing, then these two concepts began to be distinguished. Initially, hops were not used for the production of this drink, today the addition of hops is practiced everywhere.

Regular beer is bottom-fermented, while ale is top-fermented, an older method of fermentation. Secondary fermentation of ale occurs at an elevated temperature, an average of 15-25 degrees. In the final stage, the yeast forms a kind of head on the surface of the ale. The entire secondary fermentation process lasts no more than 30 days. Unlike beer, the production technology does not provide for pasteurization and filtration. This significantly reduces the shelf life of the finished drink, but retains a maximum of aroma and flavor.

Ale varieties and brands

Depending on the country of origin and national characteristics of production, American, Irish, Scottish, English, German and Belgian products are distinguished. They are divided into three large groups by color:

• Pale Ale - light malt is used for its production, which gives the drink a light amber color. Hops and malt are on the palate. The strength is in the range of 3-20%.
• Brown Ale - Made from caramel malt. It has a dark brown color, rich but mild flavor with hints of nuts and dried fruits.
• Dark ale - burnt malt is used in the production, so the finished drink is almost black in color. Its strength is not necessarily higher than in the case of light ale.

The following ales are distinguished by style:

• porter is a very dark drink with a characteristic bittersweet aftertaste;
• stout - dark beer with hints of coffee and chocolate in taste, the strength of which is 4-5%, in the imperial one - at least 7%;
• lambic is a tart beer fermented with wild yeast. Fruit lambics are especially popular: cherry, raspberry, peach, etc.

Trappist ales, which are brewed in monasteries according to old recipes, stand apart. Only seven breweries in the world have the right to call their drinks Trappist: this means that the entire production process takes place within the walls of the monastery, directly by the monks or under their strict control. They are produced mainly in Belgium, in very limited quantities, and therefore are incredibly appreciated by connoisseurs.

How to drink ale properly

Drink ale chilled to 10-12 degrees, with more high temperature he loses all his attractiveness. Bars often serve a slice of lemon or orange to balance the sweetness to your liking. It is not customary to drink ale from large beer mugs, it is better to take tall beer glasses.

Pale ale is good as an aperitif and can be served with Thai dishes, salads and fish appetizers. Brown and dark varieties are great digestifs, as well as companions for barbecues and hearty meat dishes. Lamb and duck go well with meat.

Ordinary beer snacks also do not spoil the taste of ale: it goes well with crackers, croutons, and nuts. Cheddar is the best cheese. Certain varieties show themselves perfectly in a company with spicy cheeses with blue mold - this unusual combination is finding more and more fans.

Thanks to its recognizable sweetness, ale also goes well with desserts, especially with apple and nut pies.

How to choose ale

Choosing a good ale requires an understanding of the varieties and styles. This will help you know what to expect from your labels. If you see Pale Ale or Bitter, this is a pale variety with a strong hop aroma and a distinct malt flavor. Indian India Pale Ale (aka IPA) is a more interesting option with fruity, floral or piney flavors. Brown Porter, Baltic Porter - dark rich beer with a bright aftertaste. Dry Stout, Sweet Sweet Stout, Oatmeal Stout are all varieties of dense and dark, sometimes quite strong stout.

Ale - price in WineStyle

WineStyle stores have hundreds of ales from popular producers in Belgium, Great Britain, Germany and other countries. Detailed descriptions and tasting notes will help you make the right choice. The price of ale in WineStyle stores starts at 90 rubles. for a standard 0.5 liter bottle. Popular Belgian ales start at 200 rubles. per bottle.

The most popular question that owners, bartenders and patrons hear is: how is ale different from beer? There is no answer to it, because the question itself is fundamentally wrong. To figure this out, you have to dive into the topic of varieties of foamy drink.

Traditionally, people in Russia associate beer with light lager, therefore, when tasting ale, they ask themselves the question indicated above. In fact, ale, like lager, is one of the types of beer, so asking how it differs from a foamy drink is not entirely correct.

Distinctive features of ale

So what is the difference between ale and beer in our usual sense? Here are some of the main points:

• Ale is made using top fermentation technology. Brewer's yeast is light enough to float up and form a head. The lager is prepared in a different way, using heavier fungi that settle to the bottom of the barrel.
• Light yeast loves warmth, so ale fermentation occurs at temperatures from +15 to +24 degrees. These conditions cause an intense release of ester compounds and natural flavors. This makes the beer richer, but less stable.
• Classic ale stays alive to the last drop. It does not undergo filtration or pasteurization. That is why the drink has such a bright unforgettable taste.
• Ale contains much less alcohol than lager. The fact is that initially this type of beer was used to quench thirst, and became an alcoholic drink much later. The cooking technology has remained the same, so ale contains less carbon dioxide than lager.

Ale types

To never confuse ale and lager, simply remember which drinks exactly belong to the ale family:

• Bitter, pale, Indian, soft, brown, strong ale;
• Barley wine;
• Scottish ale;
• Porters;
• Stouts;
• Trappist beer.

Want to know for yourself what is the difference between ale and top-fermented beer? Check out the Jager Haus German pub!

Ale is a favorite low-alcohol drink by many, which is close in production technology to beer, but unlike the latter, it is prepared using top fermentation and has a peculiar sweetish taste. So Stevenson's assertion that ale was brewed from mountain heather by dwarves in deep caves is not entirely true.

Ale is different from beer not only by top fermentation, but also by carbonation: if for beer it is carbon dioxide, then for ale it is carbon dioxide coupled with nitrogen. And also because the ale is not pasteurized or sterilized.

Ale is different from lager higher fermentation temperature (15-24 ° C), cooking speed and sweetness, as well as the absence of pasteurization.

How is ale made?

The production technology of this drink has changed from the very beginning of its appearance. In the 7th century, the English made it without hops, calling all fermented drinks "ale". In the 16th century, hops from the Netherlands appeared in ale.

The whole production of ale has already been established. Omitting all the details of preparation, and speaking briefly, the drink is prepared for about a month (rarely - 4 months). Long top fermentation (yeast is on the surface, not at the bottom), the absence of pasteurization and sterilization provide the elu with its original taste.

By the way, the sweetness of the malt in the manufacturing process is determined not by the presence of hops, but by the spices and herbs (gruit) that are boiled in the wort.

When the drink is ready, it is sent to barrels and bottles, adding sugar to each piece, and corked. Sugar resumes fermentation and the ale matures for another 2-3 weeks. All of this affects the characteristics of the ale.

Beverage characteristics

The taste is soft, not bitter and sweetish, slightly fruity. The light bitterness of the first sip is replaced by the creamy sweetness of toffee.

Color - from light amber to dark copper.

The consistency is thick, the foam is not plentiful.

Strength - depends on exposure, but on average - 2.5-10%.

Calorie content — 50 calories per 100 ml.

Easy and enjoyable to drink.

Ale history

If beer existed among the Sumerians 3 thousand years BC, then ale began to be brewed in England from the 7th century AD, and the word "beer" began to be used only from the 15-16th century, when hops got into the ale. But it was not particularly rooted in ale, as before, it was not hops that was added to ale, but gruit - a special collection of wormwood, yarrow, caraway seeds, juniper berries, heather, myrtle, spruce resin, wild rosemary, ginger, nutmeg, cinnamon, anise and honey. The merchants could sell this mixture only with the blessing of the church.

In the Middle Ages, ale among the British enjoyed the same popularity as bread, becoming an integral part of life. In those years it was often called “liquid bread”.

Ale varieties began to appear not only for a variety of tastes, but also in connection with certain life situations. So, the ale brought from England to India deteriorated, which influenced the increase in alcohol in it. This variant was named "India Pale Ale".

Now the popularity of the ancient English drink continues unabated. This is evidenced by both its demand in many countries of the world, and regularly held holidays dedicated to this alcohol. For example, in England there is a winter Ale Festival every year.

Ale is currently brewed in the UK, Scotland, Ireland, Germany and Belgium. And in each of these countries, it has its own characteristics and varieties. In general, more than 17 varieties of ale are known, which will now be discussed.

Ale varieties

"Bitter" (Bitter / bitter). It is not bitter, but sweetish - fruity, hops were used in it earlier than others, so they called it “bitter”. Its shades can range from bronze to dark copper. The most popular. In 15th century England, it was present at lunchtime on every table.

"Pale Ale" (pale). Light, with a pungent spicy taste.

"Mild Ale" (soft). Light, bright, malty taste, low strength (3–3.6%). The variety is considered young and unseasoned. This is the miners' favorite ale in Wales.

"Brown ale" (brown). Dark, with a low alcohol content (3-4%), nut aroma, moderate bitterness and sweetish, sometimes slightly chocolatey taste. The American version is more dry and bitter in taste.

"Stout" (stout). Irish ale brought by Catherine II to Russia. Among the types of drink can be noted the globally recognized dark "Guinness" (7% alcohol) and red "Kilkenny" (4% alcohol).

"Old ale" (seasoned). Dark, strength - high (6-10%), taste - sourish, thick, with a hint of fruits, herbs and spices, aging - from 1 year. Prepared in England.

"Alt" (alto). Prepared by Dusseldorf (Germany).

Burton Ale (barton). The best varieties are Fullers Golden Pride and Bass # 1. The color of the ale is dark, the taste is sweetish, with apple, pear and honey notes, the strength is high (therefore it is almost always diluted), the aging is from 1 year.

"Scotch Ale" (Scotch). A dark Scottish ale with a caramel flavor. Cooked in the north differs from the southern one in its nutty flavor and hints of smoke in the aroma.

"Belgian Ales" (Belgian). Light, the fortress is very high. Prepared in Belgium using its own technology (using sugar).

Trappist beer.It was prepared back in the Middle Ages by Belgian monks of the Trappist order. Experiments with additives have allowed the appearance of such varieties as "Rhine Kölsch", "Double", "Scream", "Triple", "Fathers Trappists" in which you can feel raspberry, cherry, banana and many other flavors.

In addition to the above, there are also such types of ale as "Porter" (porter), "India Pale Ale" (Indian light), "Dark ale" (dark), "Light Ale" (light), "Strong ale" (strong), "Barley wine" (Barleywine).

How to drink such wonderful alcohol?
It's very simple - just like regular beer. Some gourmets dip citrus pieces into a glass of ale. But this is done very rarely, since in this case the ale acquires a fair sourness.

What do they drink with?

Light and golden varieties their freshness is perfectly complemented by spicy, salty and spicy dishes, Indian, Thai or Mexican cuisine. They go well with sushi and cream cheeses.

Amber varieties - almost universal. They can be washed down with almost all dishes - from rich soups to sandwiches, pizza and barbecue. Blue cheeses are considered an excellent snack. They do not drink them only sweet dishes that interrupt the taste of drinks.

Dark varieties - Ideal with chicken, game, sausages, hamburgers, aged cheddar cheese and mushroom dressings. It is interesting to combine such drinks with chocolate desserts (for example, the Irish Sachertorte) or mousses.

In general, ale goes well with cheese, seafood, and meat. But the drink will not lose anything if you eat it with crackers or nuts.

Many frothy drinkers think Irish ale is a type of beer, but this is not entirely true. These drinks differ significantly in composition and production technology. Today, British and Irish pubs serve ales to suit all tastes and colors: from strong black porter with a pronounced bitterness to amber pale, saturated with aromas of meadow herbs.

What is ale?

Historians believe that the ancient Sumerians were the first to get acquainted with such a drink before our era. However, the composition and technology for the production of ale were developed only in the XII century AD. e. Since that time, the drink has firmly entered the life of people. In the Middle Ages, it was a staple food and, due to its high calorie content, replaced bread. Pale and dark ales are still brewed according to the old recipe.

Until the 15th century, hops in the British Isles were not used in any way in beer production. Everything obtained as a result of fermentation was called ale. They drank it daily at the table, like kvass in Russia. Unlike milk, this product did not deteriorate and did not need special storage conditions. With the introduction of aromatic hops from the Netherlands, Britain began to distinguish between traditional hop and Irish ale, dark and pale.

Etymologically, the word "el" has an Indo-European root meaning "intoxication." This version is confirmed by the presence of similar words in related English languages \u200b\u200b(Danish and Norwegian “ol”, Lithuanian and Latvian “alus”, Finnish “olut”). In Northern Russia, a low-alcohol intoxicated drink was called "ol".

How is ale different from beer?

To understand the difference between ale and beer, you should consider the process of making the product. English and Irish dark ales are top-fermented. In accordance with this old recipe, the yeast rises to the surface of the beer wort in a few days. This drink ferments faster than bottom fermentation (no more than 6 days).

The difference between ale and beer is also manifested in the aging temperature of the wort. When preparing a traditional English drink, it is higher: up to + 21 ° C. Fermentation at high temperatures speeds up the process and does not require additional refrigeration equipment. So the product is actively saturated with essential oils and other aromatic substances. Then it is poured into special metal containers and sent for additional fermentation at a temperature of + 11 ... + 14 ° C.

Unlike lager, hops are never added to ale. Instead, gruit is used as a preservative and flavoring agent - a mixture of various herbs and spices. Boiled in wort, they saturate the product with a unique fruity and meadow aroma. Wheat and barley are preferred, less often rye. Some recipes contain unmalted grains.

Due to the lack of hops, the bitterness in ale is not as pronounced as in the camp. The taste is more intense and dense, and the color is darker. The traditional British drink has a higher strength on average. Some varieties reach 12-15% vol. with an initial wort density of 30-35%. To prepare the product, take water rich in mineral salts. The entire technological cycle is about 4 weeks, but in some cases it reaches several months.

Composition and useful properties

Unlike lager, authentic "live" ale is never pasteurized or filtered. As a result, many useful substances remain in it, which are contained in brewer's yeast and barley malt. The latter is rich in such valuable elements as phosphorus, magnesium and calcium. Vitamins of groups B and E, which are present in abundance in grain products, normalize the metabolic process and have a positive effect on the condition of the skin.

It is no coincidence that top-fermented products are called “liquid bread”. They are a source of amino acids that are essential for the growth and normal development of muscle mass. Bitter hop products have been proven to have a sedative effect on the body and have a beneficial effect on sleep. With the regular consumption of ale, digestion is normalized, the secretion of gastric juice is intensified, and vision is improved.

A top-fermented product provides support for people with high blood pressure. Drinks such as green ale dilate blood vessels and help fight atherosclerosis. In this case, one should observe the measure and not abuse the amount of alcohol drunk, and pregnant and lactating women should completely refuse it.

Ale varieties

Porter is a dark ale that began to be brewed in England in the early 18th century. This product was intended for people engaged in hard physical labor, as evidenced by the name ("porter" in translation from English means "loader", "porter"). Therefore, it is high in calories and contains a large amount of amino acids. Porter is an almost black frothy drink made from several types of malt: light, dark and burnt. The strength of the drink is from 5 to 7.5% vol. at a density of 11-14%.

Barley Wine is an extremely strong ale (up to 13% vol.) With a high gravity (up to 30%) of a dark copper shade. Hence the name: barley wine. The caramel flavor is in harmony with the malt bitterness of the drink. The product is bottled in original shapes and is often served in wine glasses. Unlike other varieties, Barley Wine keeps well.

Mild Ale is a soft ale somewhat reminiscent of Russian kvass. The strength of the product is low: about 3% vol. at a density of 8.5%. The drink reveals all shades of malt aroma and has no pronounced bitterness.

Pale Ale is a light, golden-amber drink. In addition to malt, it has a pronounced fruity and nutty flavor. The product is made with water that is extremely rich in mineral salts, especially calcium sulfate. The fortress is about 5% vol., And the wort density reaches 15%.

Stout is one of the most sought-after varieties in Britain. He is rightfully the successor to porter. The roasted malt aroma in this product is even more pronounced than that of porter, sometimes reaching the bitterness of coffee. The most famous stout in the world is brewed by Guinness. It is a classic Irish drink with a distinct caramel malt aroma. There are different types of ale stout: sweet, dry, oatmeal. Their average strength is 4-6% vol. at a density of 10-14%.

Bitter Ale is an amber-copper drink with a pronounced hop bitterness. Unlike other varieties, aromatic hops are added to bitter ales. Distinguish between ordinary and special bitters. The strength of the drink is about 3.5% by volume, the density of the beer wort is 9-11%.

How to drink ale properly

This drink is the highlight of the program in the famous English and Irish pubs. Much like traditional beer, ale doesn't tolerate fuss. The filling process sometimes takes up to 5 minutes. The liquid is carefully poured along the inner wall of the mug to knock off the foam head.

You should drink the drink slowly, savoring every sip. It is believed that the rate of ale consumption should correspond to a leisurely horse walk. However, it is also not worth delaying too much, because over time, "liquid bread" loses its aroma and taste. Before serving, the beer is cooled to + 7 ... + 12 ° C. Some people prefer to heat the porter or stout, but that's a matter of taste.

In summer, light varieties are better suited, and a dark product is served on rainy autumn and winter evenings. Ale is a versatile drink that goes well with a variety of dishes. Light varieties are well complemented by hot snacks. Amber is served with all dishes, from soups to vegetable stews. Dark ale goes well with meat products: game, veal, chicken, sausages.

What do we know about Ale? Some believe that this name is a synonym for the word "beer". Others believe that ale is a type of barley frothy drink. And some are sure that it is about Irish ale that Stevenson's beautiful ballad (translated by Marshak) is composed. Remember: "And he was sweeter than honey, drunker than wine ..."? Stevenson describes that this ale was brewed by the dwarves in the heather caves. How was it really? Let's learn about the interesting history of ale, a traditional Irish and Scottish drink. Can you try it with us? And what kinds of ale does he have in his homeland, and in other countries where the culture of brewing is traditionally developed?

History of the drink

Now everyone knows that beer is brewed from hops, barley (sometimes wheat or rice) malt and water. But it wasn't always like that. It is believed that the secret of beer was discovered by the ancient Sumerians five thousand years ago. But they cooked it without hops. The process of making the drink did not take as long as it does now. Malt without hops ferments faster, but the drink is sweeter. To give the bitterness so beloved by many, to balance the taste, hops were added to the beer. But they did not know this plant until the 15th century, when they began to import it from Holland. The word "beer" was used to refer to the new drink brewed with the addition of hops, and to the traditional one - "ale". In addition to technology, it also differs from the familiar barley drink in taste. British, Scottish and Irish ales were known. But now it is also brewed in Belgium and Germany.

Technology

We will not go into unnecessary details here. Let's trace only the general scheme of production. Unlike lager - bitter, calm, it is not pasteurized. The sweetness of the malt (germinated and fermented grain) in the ancient drink is not balanced by hops, but by a spice and herb mix called gruit. It is boiled in wort. During cooking, yeast does not sink to the bottom, but floats on the surface. Irish ale is left to ferment at room temperature 15-24 degrees C. The lager is exposed to cool (5-10 degrees C), and the yeast in it sinks to the bottom of the vat. Therefore, ale is called top-fermented beer. But even poured into barrels, this drink never ceases to ripen. A little sugar is added to it to resume the fermentation process. Both its taste and strength change depending on how long the drink is playing. Then it is bottled to stop the accumulation of alcohols.

Beverage characteristics

At this high temperature, the fermentation process is faster than that of the same lager, and much more vigorous. Without hops bitterness, with the addition of herbs, the drink turns out to be sweeter, with a rich fruity taste. It could be prune, banana, pineapple, pear, or apple flavor. As a result of the fact that the drink is left to ripen in barrels, it really becomes "drunkier than wine." How strong is Irish dumb? This, as in wine, depends on the aging period. In the porter, so named because loaders loved it for its strength, 10% alcohol. And in barley wine - all 12. At the same time, there are also weaker drinks: soft or light ale (2.5-3.5%). But what is characteristic of this type of beer is that it is sweeter and not bitter. And in terms of consistency, it is thicker, richer than a traditional intoxicating drink.

Irish Ale varieties

The drink has become so popular among the people that it would be strange if its recipe remained the same and unchanged. Soon after the real, traditional, which, by the way, is bottled without pressure from the top, unlike regular beer, other varieties followed. Among them should be noted the dark Irish ale. This is the world famous "Guinness". Named after its founder, a Dublin-based entrepreneur, this stout takes on a coffee-like color thanks to the addition of refried barley and caramel malt. It is also called an especially strong porter, although it contains about 7% alcohol. Kilkenny, a red Irish ale, is also very popular. It has a full-bodied taste and a rich ruby \u200b\u200bcolor. It got its name from a small Irish town where the abbey of St. Francis is located. Local monks have been brewing this beer since the 18th century. The strength of the drink is about 4%, and an interesting color is achieved by adding a small amount of specially processed caramel malt.

Irish ale in continental Europe

In countries where brewing traditions are rooted in the distant past, it is also customary to brew ale. After all, the use of hops is a German innovation. In Belgium, Trappist monks have done well without him since the early Middle Ages. However, over time, brewers began to experiment, adding hops, barley and wheat malt, yeast and even juices to the drink. This is how such ales as the Rhine Kölsch (light foamy drink) were born. Altbier (literally translated as "old beer") is also very popular in Germany. It is brewed in Dusseldorf. Belgium is able to seduce with beer even those who claim that they cannot bear this drink. One has only to try "Scream" and "Fathers of Trappists", "Double" and "Triple", with the aroma of raspberries, banana, cherry ...

Ale in Russia

In the Altai Territory, in the village of Bochkari, they have also recently started producing Irish ale. Reviews of those who have tried the authentic product say that the Russian drink is similar to the original. The first sip gives a false sensation of a bitter aftertaste, but from the second one the fullness of caramel sweetness is revealed. The aroma of creamy butterscotch, copper-amber color, the foam is not too abundant. There is no bitterness in the finish, only a slight aftertaste of roasted grain. Reviews assure that this beer is easy to drink. It gives the overall impression of a moderately attenuated beverage. This is how it is - Russian, called "Irish Ale", beer. How many degrees is there? The alcohol content is quite noticeable - 6.7 percent.