Dark ale is called strong beer, which is brewed on the basis of barley malt and a herbal mixture by top fermentation. This drink is characterized by a pronounced fruity aroma and taste that combines sweetness and light bitterness. Popular varieties of ales are porters and stouts.

Today, dark ale beer is made in Scotland, Ireland and Belgium. Depending on the country of manufacture, each of them differs in its features.

Irish Dark Ale

Irish ale dark beer is a strong and at the same time soft drink, with a pronounced wine aftertaste and caramel aroma. It is boiled from thick wort with a high density. Such a beer is characterized by a rich ruby \u200b\u200bhue and a high alcohol content, which at the same time does not spoil the taste.

Belgian Dark Ale

Belgium is considered one of the capitals of brewing, therefore, speaking of beer, one cannot but mention Belgian dark ale. Here it has been brewed since the time of the monastery abbeys, and many traditional recipes are observed in the production of ales today.

This is a beer with a sweet touch, as well as fruit, spicy and caramel notes. The color of the drink varies from dark amber to deep brown. When Belgian dark ale is poured into a glass, an abundant froth is formed.

Scottish dark ale

Another type of beer is Scottish dark ale, which is brewed in the northern regions of the kingdom. It has a very rich dark color, pronounced malt flavor and aroma with smoky and fried notes. To taste this drink is similar to English bitter - it also feels woody notes and a little sourness.

Scottish ales have different strengths. There are several types:

• Light - alcohol content of 3-4%.
• Heavy - alcohol content of 4-5%.
• Export - alcohol content of 5.5-6%.
• Strong Scotch Ale - alcohol content of 6-8%.

You can try authentic dark ale and enjoy its deep and rich taste by visiting specialized beer restaurants, such as the Kriek brasserie.

This beer is distinguished by subtle fruity tastes and a rather high alcohol content (up to 12%). This word, by the way, can be translated from ancient languages \u200b\u200bas "intoxication." And the first “documented” recipes appeared in England in the 15th century, although the Sumerians made beer ale long before our era. In the Middle Ages, this drink was a primary product, because unlike milk, it did not spoil for a long time, did not need appropriate storage conditions, but had a high calorie content: a good mug replaced a loaf of bread.

Ale beer: features of the classics

How did the drink differ from traditionally brewed beer? The difference is in the recipe. It lacked such an ingredient as hops. Thanks to this feature, ale was cooked sooner. In terms of taste, ale can be distinguished by a pronounced sweetish aftertaste. The bouquet of the drink was formed by spices with herbs: they were brewed instead of hops. And the finished product was not subjected to pasteurization or filtration. But modern manufacturers neglect these cooking traditions and still introduce hops to the product so that it can be officially called beer.

Top fermentation

Ale beer has fundamental differences from other foamy "relatives". The production technology includes top fermentation method (temperature during the process from 15 to 24 degrees Celsius). At the same time, brewer's yeast does not go down, as in many other types of such drinks, but is kept at the top with the formation of a froth. With such fermentation, many higher alcohols are formed, and they give pronounced taste and aromas to the ale. The final step is the ripening of the drink in cool (temperature 11-12 degrees). On average, production will take 4 weeks for “fast” varieties, which, for example, are offered in pubs and bars. But there are also varieties of "slow", the creation of which takes up to 4 months!

Some varieties

British and Irish Ale - beer, which has its own classification. It is carried out depending on the color and taste, additives used, aroma, aftertaste. There are a lot of such varieties; we name only the most common varieties in world practice.

Bitter

This English Ale is a beer of its own character and character. The drink can rightfully be considered the national pride of this country. Despite its name, it is not so bitter in fact. In its production, by the way, hops are used, which in the complete absence of sugar gives a characteristic aftertaste. The color scheme of the drink is diverse: it varies from golden to copper dark (the color is regulated with a special caramel dye). The strength of a foamy drink is from 3 to 6.5 percent alcohol.

Barley (Barley Wine)

It has a high alcohol content (up to 12%), wort density (up to 30%). This ale is also called barley wine. The aroma of fruit, combined with the bitterness of malt, gives the drink an authentic taste. The color scheme is dark, with shades of gold, copper. Barley ale is drunk from wine glasses. This drink is perfectly preserved, and after aging it becomes very soft.

Wheat (Weizen Weisse)

This light ale has mild fruity floral aromas. Sometimes a wheat tint is felt, similar to the smell of baked bread. It has a straw or golden hue.

Porter

This drink was originally created for people who worked a lot physically. Hence the name: Porter’s ale - a drink for port workers. It is characterized by an increased amount of additives: spices and herbs, various aromatic components. The colors of the porter vary depending on the additives and can vary from light, golden to dark, copper. For the preparation of the drink using different malts, which allows you to play with taste shades. The strength of ale reaches 7%.

Stout

This is a dark relative of the porter. In its manufacture, burnt malt is used. This gives the drink a rich color scheme and the lightest notes of coffee. It is this variety of ale that is considered very useful, and earlier it was even recommended to pregnant, lactating women and the elderly.

White (Weisse)

This light variety has a sour taste. He gained great popularity with the Germans, and for this he received his unofficial name - "Berlin". The variety has fruity accents that intensify with its age. Color - straw, closer to light. In German pubs, it is traditionally served by adding sugar syrup.

Lambic

It is considered Belgian. Raspberries with cherries are added to it, which gives it a characteristic aftertaste and rich reddish hues.

Soft (Mild)

This is the lightest of ales. Its strength is almost equal to kvass (2.5-3.5%). It has a pronounced malt flavor. 2 options are available - dark and light.

"Shaggy bumblebee"

This is beer of domestic IPC, which is produced in the Russian Federation. Its density reaches 12%, strength - 5. For cooking used methods of cold hopping, top fermentation. The composition contains, in addition to malt, also hops. "Shaggy" ale - beer with a rich tea color, thick and sticky foam.

Beneficial features

It has long been believed: draft beer ale is the focus of many "utilities." From here the European tradition went to use it as often as possible. And it is no coincidence: if ale beer is made in compliance with technologies from completely natural components, then the resulting drink contains groups B, E of vitamins, as well as selenium and phosphorus, calcium, potassium, and a lot of magnesium. It is worth remembering the nutritional value of the foam - it has a calorie content of 40 kcal for every 100 grams. And beer ale is famous for its anti-stress properties. Only one circle in the company of friends helps to get rid of depression, relieve stress, and relax. This is an inexhaustible source of mood and energy (of course, when you drink in moderation).

How to drink?

The rules for using ale correspond to the principles of beer etiquette. The drink does not like fuss. It is slowly poured on the walls of the glasses so as not to get a lot of foam - it takes away the characteristic ale bitterness. Sometimes the process of filling a glass can take several minutes. Drink slowly. But it should be noted that with excessive stretching of the process of eating “liquid bread” will run out of steam and lose its flavor. It is like an unhurried horse riding. A portion is drunk in 3 sips, with pauses, but not too large. The temperature of the drink is from 6 to 12 degrees. By the way, the British drink ale heated, but this is not for everybody.

Beer Ale: reviews

Ale lovers claim that its peculiar taste is not comparable with anything, and in the very first sip you can feel the whole variety of shades of this drink. It is drunk gently, has a malt, caramel, fruit flavor, and in the end - a pleasant malt bitterness and caramel aftertaste. In a word - a versatile foamy drink for a good time in good company.

If you are a connoisseur of a foamy drink, you should know the basic ingredients from which beer is made. This is water, malt and hops, the fermentation of which leads to the appearance of the drink, which in some countries has become national. Connoisseurs of “foamy” are well versed in its varieties, they study the history of origin and the most popular recipes, so the question of what is more beneficial than beer or ale is not an idle one. These drinks are very popular, but many are also interested in differences in tastes and composition, which we will help to understand.

A bit of history

Few people know, but the remains of hops were discovered in the settlements that lived 3-3.5 thousand BC, and they were found in Muslim Iran. According to another version, the beer has been known since the Neolithic era - a new Stone Age, when mankind made a major breakthrough. It is even believed that some peoples initially cultivated crops in order to subsequently make a foamy drink out of them. Over time, people went further and began to come up with new varieties of it, and it is not for nothing that the question of what is better than ale or beer sounds quite often today. It is difficult to answer it, because in essence, the first is a type of the second, has the same composition, but differs in the way of cooking.

Despite the fact that this is “one field of the berry”, in the same England today there is great debate about kinship, although it is obvious. By the way, it was the British who invented the next type of “foamy” in the 15th century AD, while initially this was not used for hops, but for a mixture of herbs and spices (gruite). Now the composition is almost the same, with the exception of all the same gryut, added at the final stages of manufacture. The difference is only in the fermentation methods.

Cooking differences

If lager, and this is the common name for beer, is produced through bottom fermentation, then in the case of ale, yeast ferment under the influence of carbon dioxide at the top of the mixture. In the case of “foamy” yeast settles at the bottom, and this process lasts about two months, after which the contents of the container undergo rapid heating, which allows to stop the fermentation process. Beer becomes clean after filtration, although there are unfiltered varieties, it is not difficult to assume that heating kills beneficial microorganisms, which cannot be said about the second test subject, because the answer to the question of which is more useful is obvious to many.

You may also realize that beer or ale is better if you compare the above process with what happens in the production of the second drink. Fermentation occurs on the surface, at a higher temperature and with the participation of carbon dioxide. After the end of the process, and it takes 30 days, the maximum, the semi-finished product is poured into containers in which sugar, gruyte and other additives are added. This is how the repeated fermentation takes place, but talking about which tastes better is difficult, as this drink is designed for lovers. Ale, cooked correctly, is somewhat bitter, although this attracts many in the "foamy".

It is difficult in this case to say that it is tastier or healthier, since their composition is very similar, and as for the taste, giving one of the subjects preference, we run the risk of falling out of favor with the connoisseurs of the other. Therefore, the question of which is tastier, we will leave at your discretion, because they do not argue about tastes.

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

Different ale from beer  not only horse fermentation, but also carbonation: if for beer it is carbon dioxide, then for ale it is carbon dioxide, coupled with nitrogen. And also because ale is not pasteurized and not sterilized.

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

How to make ale?

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

A whole production of ale has already been established. Omitting all the details of the preparation, and in short, 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 ale with its original taste.

By the way, the sweetness of malt in the manufacturing process determines not the presence of hops, but spices and herbs (gruyt), which are boiled in a must.

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

Characteristics of the drink

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

Color - from light amber to dark copper.

Consistency - thick, foam is not plentiful.

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

Calorie content —   50 kilocalories per 100 ml.

It is drunk easily and with pleasure.

Ale story

If beer existed among the Sumerians 3 thousand years before our era, then ales began to be brewed in England from the 7th century AD, and the word “beer” began to be used only from the 15th to 16th centuries, when hops became part of the ale. But he didn’t take root especially, as before, most often they didn’t add hops, but gruite - a special collection of wormwood, yarrow, caraway seeds, juniper berries, heather, myrtle, spruce resin, rosemary, ginger, nutmeg, cinnamon, anise and honey. Traders could sell this mixture only with the blessing of the church.

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

Varieties of ale began to appear not only for a variety of tastes, but also in connection with some life situations. So, the ale delivered from England to India deteriorated, which affected the increase in alcohol in it. This option was called "India Pale Ale."

Now the popularity of the ancient English drink is not weakening. Evidence of this is both its demand in many countries of the world, and regularly held holidays dedicated to this alcohol. For example, in England the Winter "Ale Festival" is held annually.

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.

Varieties of ale

"Bitter"  (Bitter / Bitter). It is not bitter, but sweet - fruity, it just used hops earlier than others, and they called it "bitter". Its shades can range from bronze to dark copper. The most popular. In England, 15th century was present at lunch time on every table.

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

Mild Ale  (soft). Light, the taste is bright, malt, the strength is low (3–3.6%). The variety is considered young and unstable. This is the el miners, the most beloved in Wales.

"Brown ale" (brown). Dark, with a low strength (3-4%), nut flavor, moderate bitterness and a sweetish, sometimes slightly chocolate taste. The American version is more dry and bitterness 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 - sour, thick, with a touch of fruit, herbs and spices, aging - from 1 year. Cooked in England.

"Alt"  (alto). Prepare Dusseldorf (Germany).

Burton Ale  (barton). The best varieties are Fullers Golden Pride and Bass No. 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), aging is from 1 year.

Scotch Ale  (Scotch). Scottish ale of dark color with caramel flavor. Cooked in the north differs from the south with a nutty flavor and notes of smoke in the aroma.

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

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

In addition to the above, there are also such varieties 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 a wonderful alcohol?
  Everything is very simple - just like regular beer. Some gourmets dip citrus slices into a glass of ale. But this is done very rarely, since the ale in this case acquires a fair amount of sourness.

What are they drinking with?

Light and golden varieties  spicy, salty and spicy dishes, Indian, Thai or Mexican cuisine perfectly complement their freshness. Perfectly in harmony with sushi and cream cheeses.

Amber varieties  - almost universal. They can drink almost all dishes - from rich soups to sandwiches, pizza and barbecue. Great cheeses are mold cheeses. Do not drink them only sweet foods that interrupt the taste of drinks.

Dark varieties - Ideal for chicken, game, sausages, hamburgers, seasoned cheddar cheese and mushroom gravy. An interesting combination of such drinks with chocolate desserts (for example, Irish cake "Sacher") or mousses.

In general, ale is in perfect harmony with cheese, seafood, meat. But the drink will not lose anything if it is eaten with crackers or nuts.

Options: 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)

Options: 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 / -)

Options: 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.

Story:  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.