Parameters: OG: 1.030 - 1.035 | FG: 1.010 - 1.013 | ABV: 2.5 - 3.2% | IBUs: 10 - 20 | SRM: 9 - 17

Commercial examples:Belhaven 60 / -, McEwan 's 60 / -, Maclay 60 / - Light (all samples are barrel only, not exported to the USA)

Scottish Strong 70 / - (Heavy 70 / -) (Scottish Heavy)

Parameters: OG: 1.035 - 1.040 | FG: 1.010 - 1.015 | ABV: 3.2 - 3.9% | IBUs: 10 - 25 | SRM: 9 - 17

Commercialexamples: Caledonian 70 / - (Caledonian Amber Ale in the USA), Belhaven 70 / -, Orkney Raven Ale, Maclay 70 / -, Tennents Special, Broughton Greenmantle

Scottish Export 80 / - (Scottish Export 80 / -)

Parameters: OG: 1.040 - 1.054 | FG: 1.010 - 1.016 | ABV: 3.9 - 5.0% | IBUs: 15 - 30 | SRM: 9 - 17

Commercialexamples: Orkney Dark Island, Caledonian 80 / - Export Ale, Belhaven 80 / - (Belhaven Scottish Ale in the USA), Southampton 80 Shilling, Broughton Exciseman’s 80 / -, Belhaven St. Andrews Ale, McEwan's Export (IPA), Inveralmond Lia Fail, Broughton Merlin’s Ale, Arran Dark

Fragrance:   The malt sweet is low to medium, sometimes underlined by mild to moderate caramelization in the digester. Some examples have a mild hop aroma, light fruity, low diacetyl and / or low to moderate peat odor (all of these are optional). Peat smell is sometimes felt as earthy, smoky or barely fried.

External description:Color from dark amber to dark copper. Usually very clear due to long, cool fermentation. The creamy foam is small to moderate, and has a creamy to light tan color.

Taste:The primary taste is malt, but not too strong. The initial malt sweetness is usually emphasized by mild to moderate caramelization, which occurs during cooking, and is sometimes accompanied by a low diacetyl component. Fruit esters can be moderate to nil. Low to moderate hop bitterness, but the balance always tends toward the malt (although not always significantly). Hop flavor is low to none. A low to moderate peat character is optional, and can be felt as earthen or smoky. It usually has a cereal, dry finish due to a small amount of unmalted roasted barley.

Mouthfeel: Flavor medium to low to medium. Low to moderate carbonation. Sometimes slightly velvety (creamy), but often quite dry due to the use of roasted barley.

General impression:Pure malt with a finale that becomes dry, maybe a little ethers, and sometimes quite a bit of peaty earthiness (smoke). Most samples of this beer have a rather dry finish, given its relatively sweet taste, and essentially have a balance different from strong Scottish ales.

History:   A traditional Scottish variety of session beer, which reflects local ingredients (water, malt), with less hops than English counterparts (due to the need to import hops). Prolonged, cool fermentation is traditionally used in Scottish brewing.

Reading the works of English (and not only) authors, one can come across such a phrase as "a cup of ale." Usually this drink is associated with something magical, witchcraft, possibly due to the origin of the word el from ancient English, where it was formed from the concept of "magic", "intoxication." And its creators are the British. Ale is a type of beer obtained by top fermentation in a warm place. This drink was very popular in the Middle Ages due to its ability to be stored for a long time. Now ale is still especially popular in Great Britain, Ireland and Scotland. Unlike beer, ale has a precipitate; it is not boiled or pasteurized. Very often preparing ale, use various infusions of herbs. Due to its composition, this drink is quite high-calorie and, according to some studies, very useful, due to the content of unfiltered yeast. In addition, as we noted above, it does not deteriorate for a very long time - so that on some bottles of English ale they put only the production date.

The most popular varieties of ale

In the UK they love:
  - light / amber ale (made from light barley malt);
  - brown ale (prepared from malt of a darker shade, often has a nutty flavor);
  - dark ale (from dark, well-roasted malt malt);
  - Scottish ale (strong, dark, with a bright taste of malt);
  - Irish red ale (toasted barley is added to the malt);
  - barley wine (strong ale, with an alcohol content of 8.5-12%).

  In Germany, the most popular:
  - light Cologne ale;
  - el altbir (with a pronounced taste of hops and an alcohol content of 4.8%).

Belgians prefer:
  - light ale;
  - reddish ale with a rich flavor of malt;
  - Trappist ale;
  - red-brown ale.

Ale Recipes

Village Ale
  - 23-25 \u200b\u200bliters of cold water;
  - 3 l of hot water;
  - 2.4 kg of rye flour;
  - 0.8 kg of buckwheat flour;
  - 0.2 kg of dry yeast;
  - 1.2 kg of barley malt;
  - 1.2 kg of rye malt.

  This drink can be prepared only by the happy owners of a private house, stove and barrels. Although, maybe someone will manage to create it in a city apartment. Add barley and rye malt to rye flour and pour 3 liters of hot water, knead the dough and put it in the oven for 12 hours. Then transfer the dough into a barrel (25 liters) and dilute with cold water, filling the container to the top. In a separate bowl, knead the dough in water with buckwheat flour and yeast and leave it for 2 hours to rise. Then take a clean barrel, put buckwheat dough in it and fill it with strained malt infusion. Leave the mixture for 4-6 hours to ferment. When bubbles appear on the surface, shake the drink in a barrel, bottle it, close it and take it to a cool cellar. It is best to put the bottles in the sand.

Alcohol Free Ginger Ale:
  - 2 l. water;
  - 1 tbsp. granulated sugar;
  - 1.5 tbsp grated ginger;
  - juice of 1 lemon;
  - 1/4 tsp dry yeast.
  Immediately make a reservation that this drink can not be called ale in the full sense of the word, but this does not change its taste and refreshing qualities. Grate a piece of ginger rhizome on a fine grater and put in a jar, which you will use for fermentation. Add sugar, yeast, lemon juice and pour water in there. Then close the jar and shake well, shake. Next, leave the el to roam in a closed jar at room temperature for 2 days. After the indicated time, pour the drink into bottles and put it in the refrigerator. The next day, ale can be drunk.
Attention! For fermentation, plastic bottles and bottles are often used - in this case, you need to monitor gas formation and, if necessary, gradually release gas!

Usually it takes 3 to 4 weeks to make ale, but some varieties can take up to 4 months. It is believed that the Sumerians discovered beer around 3000 BC. e. They made ale faster than they do now, because they did not add hops to it. Making lager takes more time than it does for ale, and more often it turns out less sweet.

Beer needs a component that gives bitterness, in order to balance the sweetness of the malt, it also acts as a preservative. In the production of ale, gruyte, a mixture of herbs and / or spices, which was cooked in a must instead of hops, was usually used.

Ale was a very important drink in the Middle Ages and, along with bread, was considered a basic commodity (due to the fact that, unlike milk, it does not deteriorate during long-term storage).

The word "ale" could come from the Old English (ealu), going back to the pre-Indo-European root "alut", which means "witchcraft", "magic", "possession", "intoxication".

El nowadays

Typically, ales are distinguished by the type of leaven used and the fermentation temperature. Ale roams on top-fermented brewer's yeast, although some British breweries, including the Fullers and Weltons, use a starter culture that does not have pronounced upper fermentation characteristics. An important distinguishing feature of ale: it wanders at a higher temperature, so it cooks faster than lager.

The standard ale fermentation temperature is 15-24 ° C (60-75 ° F). At this temperature, a lot of esters and other secondary flavoring and aromatic products are obtained from yeast. As a result, beer often has a “fruity” taste. It can be an apple, pear, pineapple, banana, plum, prune, or something else. Usually ale has a sweeter, richer content than lager.

The differences between some types of ale and lager are difficult to categorize. In the production of modern steam beer, Kölsch, as well as the British Golden Summer Beer, elements are used that are characteristic of both ale and lager.

Beer, which is classified as ale, uses mainly barley malt, although wheat is used in lambic. In many countries, ale lost popularity with the invention of many other alcoholic beverages, such as lager, cocktails, etc. But, for example, in Britain, ale sales grew by 8.4% in 2006.

Types and brands of ales

• Bitter ( Bitter)
  • Light Ayl ( Light ale)
• Pale El ( Pale ale)
  • Soft ale ( Mild ale)
  • Indian Light Ale ( India pale ale)
• Barley Wine ( Barley wine)
• Brown Ale ( Brown ale)
• Porter ( Porter)
• Stout ( Stout)
• Strong Ale ( Strong ale)
  • Aged Ale ( Old ale)
  • Dark Ale Dark ale)
• Lambic ( Lambic)
• Alt ( Alt)

see also

Wikimedia Foundation. 2010.

See what "El" is in other dictionaries:

ale   - el / ... Morpheme Spelling Dictionary

  - (Eng.) Rod of strong English beer. Dictionary of foreign words included in the Russian language. Chudinov A.N., 1910. EL English. English beer. An explanation of the 25,000 foreign words that have come into use in the Russian language, with the meaning of their roots. ... ... Dictionary of foreign words of the Russian language

ale   - Neskl., Wed The name of the letter L. BAS 1. Vasya, come on, Vasya! Um, El, Xs El. Come on all the packaging! shouting vigorously .. bright blonde. NAM 2001 1 144. Yes, and their dumb ribbons, curly-cirrus, It’s enough not to breath in delight, To watch how the electricity clings ... Historical Dictionary of Russian Gallicisms

  - (eng. ale) Ale. a grade of English beer (light and strong). The oldest type of beer. It has a higher density and more bitterness than lager type lager. Fermentation takes place at room temperature (13-18 degrees Celsius) with ... ... Culinary dictionary

1. EL, me; m. ale] A type of beer with a bitter taste and relatively high alcohol content (originally made in Britain). English, Scottish A pint of ale. 2. EL, unchanged .; g. and cf. The name of the letter ... ... encyclopedic Dictionary

EL   - (El Greco) So that a long-time messenger From a cherished dream, El Greco Explained to me completely without words, And with one summer smile, How I forbade him all seven deadly sins. Ahm. 940 60 (294.2) ... Proper Name in 20th Century Russian Poetry: Dictionary of Personal Names

Explanatory Dictionary of Ushakov

1. EL1, unccl., Cf. the name of the letter l, the name of the corresponding sound and other meanings; wed a1. 2. EL2, ale, husband. (English ale). Light English beer, thick and strong. Explanatory dictionary Ushakov. D.N. Ushakov. 1935 1940 ... Explanatory Dictionary of Ushakov

I m. Light thick and strong English beer made from barley malt. II m. Unit of length in a number of countries (in Austria equal to 77.92 cm, in the Netherlands 68.78 cm, in England 1.143 m). Explanatory Dictionary of Ephraim. T.F. Efremova. 2000 ... Modern Explanatory Dictionary of the Russian Language Efremova

It is difficult to imagine medieval Europe without a tavern and a mug of ale. Now this drink has ceded leadership to many others, but in the 15th century, ale was so popular in England that it was considered a primary product at the table. In more southern countries, they drank wine, but in the north with the vineyards it was all bad, and therefore the harsh islanders cooked ale.

In fact, its history is rooted in an even deeper past, like all brewing. There is evidence that something similar in composition was still among the Sumerians, but the drink we know now began to be brewed nevertheless in the British Isles. And this is England and, of course, Ireland.

We will not compare ale and wine. These drinks are very different. But it’s worth mentioning what is the difference between ale and beer. Here I want to warn that the question itself, on the one hand, may not be entirely correct. Because ale is a type of beer. But on the other hand, somehow it still stands out from the rest of the assortment, and therefore there is a difference between ale and beer (lager). What the story will be about now.

The ale cooked by classical technology does not contain hops. Thanks to this, it acquires a soft, sweetish aftertaste, and in general - it cooks much faster than lager. Unlike the rest of beer, ale is produced exclusively by top fermentation. That is, in the process of preparation, a special type of yeast is used, which ultimately forms a characteristic cap on the surface.

However, with the spread of hops throughout modern Britain, a number of varieties of ale still got a bitter taste, since the brewers began to add seeds from the cones of this plant.

Features of the production of classic ale

The top fermentation method is generally less demanding on technology and it is therefore quite possible to make ale at home or in a small brewery.

To have a general idea of \u200b\u200bwhat this wonderful drink is, it’s also worth considering its main varieties.

So the story about the ale, its history and features came to an end. You can talk about this old drink for a long time. But in conclusion, I want to note: in order to understand what ale is, it is best to experience it on your own experience. And try, of course, draft. Because if you drink, then the real English ale.

The answer to the question of how ale differs from beer in taste or appearance may surprise an inexperienced lover of this drink. The fact is that all the varieties and varieties of beer that are produced today belong to one of two large groups - ales or lagers. Thus, comparing ale with beer is incorrect - these are not two different species, but one that enters into the other.

The key difference between ale and lager is the different types of yeast that roam at different temperatures. The result is two fundamentally different drinks: a light, refreshing and versatile lager and a complex, multifaceted and whimsical ale.

Lager

The yeast used to make lager is collected at the bottom of the fermentation tank. From here comes the concept of “bottom fermentation,” which can be found in the description of various beers. Camp yeast begins to actively ferment already at a temperature of 8 degrees and absorb all the nutrients that they can detect. As a result, beer is less sweet than ale and contains fewer flavor notes.

Another difference is the exposure conditions. The lager is kept at a very low temperature - from 0 to 7 degrees. In such conditions, beer spends about a month, after which it acquires the famous refreshing taste and light aroma.

  Ale

In the manufacture of ale, yeast is collected in the upper part of the vat, and the fermentation temperature is maintained at a level of 15 to 22 degrees. The ale obtained as a result of such fermentation can be compared in properties to wine: in its taste, the taster will find many subtle notes, and it will not work to serve it with any dishes. Each kind of ale is combined with certain dishes and snacks.

The aging and storage conditions of ales are also different. The ale is held for several weeks, and the temperature is from 4 to 13 degrees. Mild aging conditions allow you to preserve the rich taste of ale. For this reason, ale is rarely served chilled: to reveal all the facets of the taste and aroma of ale, it must be drunk at room temperature.

Thus, the difference between ale and beer is completely absent, and ale and lager can be compared only from the point of view of their properties - they are so different.