Every winter, at the end of January, the UK hosts a winter Ale Festival. This event annually attracts thousands of people, residents of not only England, Scotland and Ireland, but also tourists from all over the world. For these people, the Ale Festival has become a traditional holiday, but in Russia few people know how ordinary beer differs from ale, and ale, in turn, from cider.

In search of answers, we went to the Irish pub "Trinity", where guests are offered not only traditional alcoholic drinks, but also mysterious new sorts of beer for us. We were met by a bar manager Alexander Stukalov.

What is ale and how is it different from regular beer?

Ale is a special type of beer made by top fermentation. This is such a special way of fermenting the wort, due to which this particular drink is obtained. It is characterized by strength and slight sweetness, because, in accordance with different recipes, caramel and sugar are added to it in various variations. This is a pretty tasty drink!

It is interesting: The first attempt of British brewers to sell their pale ale abroad, to India, ended in failure, as the drink managed to deteriorate during the long journey. To solve this small problem, manufacturers have increased the alcohol and hop content of the drink. This is how a new type of ale appeared at that time - "India Pale Ale" (Indian pale ale).

Did the residents of Vladivostok manage to fall in love with ale? Is it more often ordered than, say, regular beer?

Ale certainly has its lovers. Of course, I will not single it out among the most popular beers, because we have an Irish pub, the most popular here are Irish beers, but it is selling pretty well. Our guests are usually over 25 years old. If a person already knows the taste of this drink and loves it, then age does not matter. Guests who come to our establishment for the first time most often just want to taste the ale. At the same time, their opinion is divided into 2 camps, some like it, some don't. The specificity of ale is slightly different. It is not like our usual one, since it is not carbonated in the same way as beer. Carbon dioxide is used to aerate beer, but a mixture of carbon dioxide and nitrogen is used when ale is carbonated, so it turns out to be less carbonated.

There is another interesting drink for us - cider. Tell us a little about him?

Cider is an apple beer. This is fermented apple juice, carbonated, low alcohol, within 5 degrees, not stronger than regular beer.
This is interesting: In Russia, cider became popular only in 1890. Noble wealthy people drank this drink instead of champagne. This was considered not only an example of a healthy lifestyle, but also an indicator of good manners.

Rumor has it that, while all alcohol is bad, drinking beverages like ale and cider is preferable to anything else. Is it so? Is the hangover caused by these drinks more easily tolerated?

Any alcohol you don't take will not cause a hangover if consumed in moderation. In general, I would advise everyone to drink exclusively "Essentuki" (smiles).

Everyone knows that when using, for example, tequila, it is customary to lubricate with your hand, then lick it off and eat alcohol. Are there any similar traditions in the use of ale or cider?

Both ale and cider are drunk just like regular alcoholic drinks, without any rituals. But when ale is consumed, either a wedge or a slice is sometimes added to it. But this is not such a common way. It is believed that these fruits acidify the drink slightly.

Do you have any theme parties or festivals in your pub that could become a tradition for Vladivostok residents?

Yes, we did something like that a couple of times. Firstly, there are Irish themed holidays, known all over the world - St. Patrick's Day, Arthur Guinness Day - the man in whose honor the Irish beer "Guinness" is named, the author of the book of records. In addition, every beer bar hosts beer festivals such as Octoberfest, a German beer festival.

But life is unpredictable, for sure there will be a reason for other events!

Ale is a type of beer. Its main difference lies in the cooking technology - fast top fermentation is used at a high temperature. For the production of water, malt, hops, barley and yeast are used.

The preparation of ale is similar to the recipe for beer - the wort is brewed in the same way, but when the product is fermented, differences appear. Horse yeast is used, so it does not settle, but rises to the surface. Due to fermentation at high temperatures (15-25 ° C), the process is reduced to 3-5 days. The fruity-floral notes in ale are due to the yeast's reaction to heat. Usually the aroma resembles a pear, prune, apple, banana or plum. As a result of fermentation, the ale matures and then ferments for 1-2 weeks in a cool room.

Traditional ale is not pasteurized or sterilized, so the beneficial substances contained in brewer's yeast are fully preserved. Hop is added to the modern drink - it was not used until the 16th century.

Due to the fact that the ale does not pass filtration, there is always sediment in the container (brewer's yeast). It was this sediment that, when the drink first appeared on the domestic market, caused bewilderment among Russian consumers, since at first it was confused with the sediment characteristic of sour beer. The differences are clear - the sediment in ale is homogeneous and falls off quickly, while in spoiled beer it looks like flakes and makes the liquid cloudy.

Ale varieties differ in several ways, including the percentage of alcohol. Today, in an Irish drink, this percentage is usually in the range of 4-5%. The maximum alcohol content in ale is 10-12%. This drink is called barley wine. The minimum alcohol content in soft ale is 2.5-3.5%.

Ale originated in England. In connection with the conquest and subsequent subjugation of Ireland and Scotland by this country, the drink spread to them.

Ale is believed to have spread in Ireland in the early 18th century. Thanks to the unique recipe, the bitter-strong beer has become softer and acquired a unique shade. The founder of this drink in Ireland is rightfully considered John Smithwick. Today, a brand of Irish ale, one of the best in the world, is named after him.

In the 80s of the last century, a new ale, Kilkenny, was launched, which was drier and stronger. Today this brand is well known in European countries, as well as in Canada and Australia. This ale is brewed in County Kilkenny in the oldest Irish brewery.

In our store you can buy Irish ale under the brands Kilkenny and Smithwick̕ s.

Originally, Kilkenny ale was considered a stronger variation of a similar beverage under the Smithwick's brand and also had a more intense red hue. The main reason for changing the name of Smithwick̕ s to Kilkenny was the different pronunciation of the word - "Smittiks", "Smidix", "Smiziks", etc. Under the name Kilkenny, ale was exported. Today these brands are independent from each other.

Here you can buy Smithwick̕ s pale ale with a density of 10.6% typical for a light ale and an alcohol content of 4.5%. Pale ale has a deep golden color, which is why in America the drink began to be called amber. Pale ale has a rich flavor and light bitterness, and the aroma is an unrivaled blend of malt, flowers and fruits.

The famous Kilkenny ale is also presented in our store. It has a lower gravity (10%) and a lower alcohol content (4.2%). Kilkenny is distinguished by its red color and bitter taste with a sweetish hint of burnt malt.

We invite you to get acquainted with the rich culture of draft ale and beer. Here you will always find a variety of brands and varieties, density and alcohol content.

It usually 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. NS. They made ale faster than they do now because they didn't add hops to it. Lager takes longer to make than ale and is often less sweet.

Beer needs a bitterness to balance the sweetness of the malt, and it also acts as a preservative. Ales were usually made using gruit, a mixture of herbs and / or spices that was boiled in wort instead of hops.

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 "el" could have come from Old English (ealu), going back to the Proto-Indo-European root "alut", which means "witchcraft", "magic", "possession", "intoxication".

Ale in our time

Ale is usually distinguished by the type of starter used and the fermentation temperature. The ale is fermented with top-fermented brewer's yeast, although some British breweries, including Fullers & Weltons, use a starter culture that does not have pronounced top-fermenting characteristics. An important characteristic of ale is that it ferments at a higher temperature, so it brews faster than lager.

The standard fermentation temperature for ale is 15-24 ° C (60-75 ° F). At this temperature, many esters and other secondary flavors and aromas are produced from yeast. As a result, the beer often tastes like “fruity”. It can be an apple, pear, pineapple, banana, plum, prune, or something else. Ales generally have a sweeter, richer content than lagers.

Differences between certain types of ale and lager are difficult to categorize. In the production of modern steam beers, Kölsch and British Golden Summer Beer, elements that are characteristic of both ale and lager are used.

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

Ale types and brands

• Bitter ( Bitter)
  • Light Eile ( Light ale)
• Pale Ale ( Pale ale)
  • Soft Ale ( Mild Ale)
  • Indian Pale 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)
• Viola ( Alt)

see also

Wikimedia Foundation. 2010.

See what "El" is in other dictionaries:

ale- ale / ... Morphemic-spelling dictionary

- (English) A genus 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- unsl., cf. The name of the letter L. ALS 1. Vasya, come on, Vasya! Um, El, X El, everyone on the package, come on! shouts vigorously .. bright blonde. DN 2001 1 144. Yes, and their mute ribbons, curly feathery, Enough, so as not breathing in delight, To watch how the e-mail clings ... Historical Dictionary of Russian Gallicisms

- (English ale) Ale. a variety of English beer (light and strong). The oldest type of beer. Has a higher gravity and more bitterness than a lager beer. Fermentation takes place at room temperature (13-18 degrees Celsius) with ... ... Culinary vocabulary

1. EL, I; m. [eng. ale] A variety of beer characterized by a bitter taste and relatively high alcohol content (originally brewed in Britain). English, Scottish e. A pint of ale. 2. EL, unchanged; f. and cf. The name of the letter ... ... encyclopedic Dictionary

EL- (El Greco) So that the messenger of the old century From the cherished dream El Greco Explained to me without words at all, And with one summer smile, How I was forbidden to him All seven deadly sins. Ahm940 60 (294.2) ... Proper name in Russian poetry of the 20th century: a dictionary of personal names

Ushakov's Explanatory Dictionary

1. EL1, unsl., 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. Ushakov's explanatory dictionary. D.N. Ushakov. 1935 1940 ... Ushakov's Explanatory Dictionary

I m. Light, thick and strong English beer made from barley malt. II m. The unit of length in a number of countries (in Austria equal to 77.92 cm, in Holland 68.78 cm, in England 1.143 m). Efremova's Explanatory Dictionary. T.F. Efremova. 2000 ... Modern explanatory dictionary of the Russian language by Efremova

Traditional ale is a top-fermented beer produced at a high temperature. It is believed that it was ale that became the first known type of beer: the British began to brew it in the 15th century. In the Middle Ages, ale was a basic necessity, and containers with ale of various qualities were necessarily kept in every home. Later in Germany, they learned to brew lager, which for a time became more popular than ale, but today Europeans enjoy drinking both of them.

Over the course of several centuries, so many varieties of ale were created in different parts of Europe that many of them were combined, and for each type its own recipe was developed. Today there are several types of ale:

• Bitter.
• Pale Ale.
• Barleywine.
• Porter.
• Stout.
• Dark Ale.
• Alto.
• Trappist Ale.

Of course, there are other, lesser known varieties. The most famous and revered ale is dark ale: the strength of the drink is in perfect harmony with a balanced taste, due to which this beer is easy to drink. For its preparation, dark barley and caramel sauce, hops, yeast and prepared water are used. Sometimes ale is bottled immediately after the main fermentation, but Europeans prefer to drink ale that is additionally aged in oak barrels. This increases the strength of the dark ale and gives its aroma a light oaky note. Dark ales typically range from 4.5% to 12%.

Changes can be made to the classic ale production technology, resulting in a new, unique product. For example, the Belgians like to add fruit juice, crushed berries or nuts to the raw materials to give the beer an original aroma, and the Scots like to age the ale until its strength reaches 10%, or even more. It is the Scots who hold the record for the strength of ale. Once in the Scottish brewery BrewDog, they wondered how many degrees a dark ale can contain. Experiments have resulted in an unprecedentedly strong drink: the End of History ale contains 55% alcohol and is by far the strongest dark ale in the world. But such a drink is not found in pubs.

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 a 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 takes place at an elevated temperature, on average 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 the maximum 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. By color, they are divided into three large groups:

• Pale Ale - light malt is used for its production, which gives the drink a light amber color. On the palate, there are hops and malt. The strength is in the range of 3-20%.
• Brown Ale - Made from caramel malt. It has a dark brown color, rich, but soft taste 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 ale varieties 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%, for 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

Ale is drunk chilled to 10-12 degrees, at a higher temperature it loses all its 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 snacks. 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. Whether you see Pale Ale or Bitter, this is a pale variety with a distinct 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, full-bodied 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 from 90 rubles. for a standard 0.5 liter bottle. Popular Belgian ales start at 200 rubles. per bottle.