A traditional ale is a top-fermented beer produced at high temperatures. It is believed that it was ale that became the first famous view beer: the British began to brew it in the 15th century. In the Middle Ages, ale was an essential item, and containers with ale of various qualities were always kept in every house. Later in Germany they learned how to brew lager, which for a while became more popular than ale, but today Europeans drink both beers with pleasure.

For several centuries, so many varieties of ale were created in different parts of Europe that many of them were combined, and each type had its own recipe. Today there are several types of ale:

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

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

In production technology classic ale changes can be made, resulting in a new, unique product. So, the Belgians like to add fruit juice to the raw materials, crushed berries or nuts to give the beer an original flavor, and the Scots like to age their ale until it reaches 10% ABV or more. It is the Scots who hold the record for the strongest ale. Once upon a time, the Scottish brewery BrewDog wondered how many degrees a dark ale could contain. The result of the experiments was an unprecedented Reviver: 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.

El is a favorite of many low alcohol drink, which is close in production technology to beer, but unlike the latter, is prepared using top fermentation, has a peculiar sweetish taste. So Stevenson's statement 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 gassing: if for beer it is carbon dioxide, then for ale it is carbon dioxide coupled with nitrogen. And also the fact that ale is not pasteurized and not sterilized.

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

How is ale made?

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

A whole production of ale has already been established. Omitting all the details of 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 lack of pasteurization and sterilization provide the ale with its original taste.

By the way, the sweetness of malt during 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 bit, and corked. Sugar resumes the fermentation process and for another 2-3 weeks the ale matures. All this affects the characteristics of the ale.

Drink 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.

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

calories — 50 kilocalories in 100 ml.

Drinks easily and with pleasure.

History of ale

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 15th-16th century, when hops got into the composition of ale. But it didn’t really take root, as before, most often not hops were added to ale, but gruit - a special collection of wormwood, yarrow, cumin, juniper berries, heather, myrtle, spruce resin, wild 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."

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

Now the popularity of the ancient English drink does not weaken. 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 there is an annual winter "Festival of Ale".

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, over 17 varieties of ale are known, which will be discussed now.

Ale varieties

"Bitter"(Bitter/bitter). It is not bitter, but sweetish - fruity, they just used hops before 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 piquant spicy taste.

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

"Brown ale"(brown). Dark, low ABV (3–4%), nutty flavor, moderate bitterness and sweetish, sometimes slightly chocolate flavor. 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, the world-famous dark Guinness (7% alcohol) and red Kilkenny (4% alcohol) can be noted.

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

Alt(alto). Prepared in Düsseldorf (Germany).

"Burton Ale"(barton). The best varieties- "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). A dark colored Scottish ale with a hint of caramel. Cooked in the north differs from the south in a nutty flavor and notes of smoke in the aroma.

"Belgian Ales"(Belgian). Light, fortress - very high. Prepared in Belgium according to their own technology (using sugar).

Trappist beer. It was prepared back in the Middle Ages by the Belgian monks of the Trappist order. Experiments with additives have allowed the emergence 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 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 wonderful alcohol?
Everything is very simple - like regular beer. Some gourmets dip pieces of citrus into a glass of ale. But this is done very rarely, since ale in this case acquires a fair amount of 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. Pairs well with sushi and cream cheese.

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

Dark varieties- ideal with chicken, game, sausages, hamburgers, aged cheddar cheese and mushroom sauces. An interesting combination of such drinks with chocolate desserts(for example, Irish sacher cake) 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.

Many are interested in the question: what is real ale, and how does it differ from the usual weak alcohol? El drink, which is characterized by a peculiar taste and quite high content alcohol. The first information about the prescription composition of ale appeared in England in the 15th century, but it is worth noting that representatives of the Sumerian civilization also used a similar drink.

El is widespread in foggy Albion and is rightfully considered national drink Irish - the ancestors of the Vikings. Currently the world's leading manufacturer foamy drink England remains (about 90 percent of the drink is produced on its territory) and in most cases traditional ale can be drunk there.

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Ale properties: strength, calorie content

In the Middle Ages alcoholic ale was an essential product. Because he didn't need special conditions storage and did not deteriorate. And due to the fact that the drink contains enough a large number of calories (about 40 calories per 100 grams of product) he easily replaced hearty bread. long time It was believed that ale brings exceptional benefits due to the fact that it contains a lot of vitamins and other useful substances.

Indeed, in a drink prepared according to traditional technology vitamins B and E are present, as well as minerals such as phosphorus, calcium, magnesium and potassium. Answering the question how many degrees in this drink it should be said that its degree varies from 3 to 12 percent. A pleasant fruity aroma and a fairly high percentage of alcohol make ale an anti-stress drink. After all, just one glass used with pleasure in friendly company, will allow you to forget about depression and cheer you up, but you still shouldn’t abuse an alcohol-containing drink.

What is the difference between ale and beer?

Wine drink ale differs in composition and technological process. In particular, the main hallmark ale brewed according to traditional technology is lack of hops. This circumstance allows the product to cook faster and gives it a characteristic sweet taste. The unique bouquet of the drink is given by various herbs and spices present in the composition of the drink. Also, it should be noted that the cooking technology involves top fermentation at a constant temperature of 15 to 24 degrees. With this technology, during the fermentation process, the yeast is held at the top of the liquid, forming a lush foam cap. In the case of using the top fermentation method, the drink is enriched with esters and higher alcohols giving it a recognizable aroma and a pleasant aftertaste. The process of preparing ale ends with the ripening stage at a temperature of 11 to 12 degrees, while increasing the strength of such a drink. This process usually takes about four weeks, but there are varieties that are infused for four months.

Ale beer drink has quite a few varieties that differ in production technology, color and taste. Consider the most popular varieties:

• Bitter or also called bitter ale. This product considered the national drink of the British. He owes his appearance to the fact that they began to add a small amount of hops to the upcoming ale. The drink has a bitter taste and copper color.
• pale ale brewed using pale malt and water from the Burton region (England). The drink has a pleasant and slightly bitter aftertaste.
• Indian pale ale was invented in India, at that time a British colony. The drink is distinguished by a large amount of hops and strength.
• Porter. The drink stands out good palatability. It has the best combination of sweetness and bitterness. In the production of this type of ale, burnt sugar and dark malt are used.
• Stout. A feature of the drink is that the ingredients are pre-fried strongly. This ale has many varieties (ginger, dry, etc.).
• Brown ale. The drink was originally low alcohol beer, but later they began to add to it large volume hop, which characterizes it modern composition. Ale can have a variety of flavors, ranging from nutty to burnt sugar.
• Lychee rose. A special type of foamy drink, characterized by pleasant taste and the presence of a large amount of carbon dioxide, which turns it into a sparkling product.
• Original ale "real ale". It is distinguished by the fact that it does not undergo filtration and pasteurization procedures. At the same time, the drink can be stored for only about a week. I must say that this drink has preserved all the features English ale that has come down to us since the 18th century.

How to drink ale?

In principle, ale is consumed in the same way as regular beer. Pour it gradually around the edge of the glass. This is required to prevent large foaming, in some cases this procedure can take about five, seven minutes. You should not hurry and drink ale in large sips, but you should not tighten it too much, as the drink can run out of steam and lose its aroma. Traditionally, a mug of ale is drunk in three sips with slight pauses. Mostly ale served at a drink temperature ranging from 6 to 12 degrees, but in England it is customary to drink dark ale warmed up. So, as they say, there are no comrades for color and taste.

On your own, at home, you can make ginger ale, with 5 percent alcohol.

To prepare 5 liters of drink, you will need the following ingredients:

300 grams of sugar.

1 teaspoon yeast.

• Ginger (one root)

Ginger is rubbed on a grater, lemons are squeezed into the same container and the remaining ingredients are laid out. The resulting mass is poured with boiled water, cooled to a temperature of 40 degrees.

The composition is infused in a vessel with a hydro-sample for two days. After this, the drink is placed in the refrigerator for another 24 hours. Subsequently, homemade ale can be consumed.

Harm of ale beer and contraindications

Like any alcohol, ale can harm human health if abused. Also, it should not be offered to children and nursing mothers and pregnant women. El alcoholic drink and at his daily use V large quantities there is a risk of cirrhosis of the liver. It can also provoke beer alcoholism.

A drink similar to ale was brewed by the Sumerians 3,000 years ago. close to modern technology making ales appeared at the beginning of the 15th century. Often a dark ale recipe contained gruit, a mixture of herbs and spices, instead of hops. Gruit consisted of wormwood, heather, ginger, cumin, wild rosemary, cinnamon, nutmeg, honey. It was sold as a dry mix and added during the boil. In some countries it is still used today, for example, herbs are often added to Czech dark ale.

Today, classic dark ale is brewed with water, barley malt, hops, and yeast. Sometimes sugar is added. Fermentation occurs at a temperature of 15-24 degrees, due to which more esters are released. El, unlike lager, is not subjected to filtration and pasteurization. After cooking is finished, it is poured into barrels and aged from several days to several months.

Types and varieties of dark ale

Great Britain is considered the leader in the production and consumption of dark ale. Almost 90% of the world's reserves of this drink are produced here. Irish dark ale is no less popular. These two countries have become home to the most famous varieties of this drink - porter and stout.

• Porter is an English dark ale invented in 1722. The drink is frothy, high
density, has bright taste cane sugar and roasted grains.
• Stout - Irish ale, a dark beer, the most famous brand of which is Guinness.
• It was invented in Great Britain, but due to the ban on the use of cereals in brewing during the First World War, the drink began to be produced in Ireland, turning into a symbol of the country.
• Belgian dark ale Oud Bruin is produced in East Flanders. Fruit is added to it, which softens the tart beer aroma. No less famous is the Belgian red ale, which looks and tastes more like wine.
• Brown ale is a brown ale with a pleasant caramel-nut flavor and a soft malty aftertaste. Beginners are advised to start with it, since denser varieties are more difficult to taste.
• Scottish dark ales are less hoppy and more sweet than British versions. It has a pronounced caramel flavor, as it is cooked on toasted grain.
• Barley Wine - special kind dark ale. This is a high density drink with high content alcohol. Because of the bright burgundy color, it is called barley wine.

The menu of the Beer Family restaurant features more than 40 varieties of dark ales, including Belgian, English, Scottish, German, and Irish. We are waiting for guests every day from 11 am until late in the evening.

Description

Ale was known in England as early as the 15th century, when this dark alcoholic drink was prepared by fermentation like beer, but without the use of hops. Instead of hops, the craftsmen added gruit - a mixture of spices and herbs, which gave the ale a special flavor. unique taste and big energy value. The name of this drink, according to some sources, comes from the Old English ealu, but some historians argue that it is based on the Indo-European root alut, which means "magic" or "witchcraft". Perhaps there is some truth in this, since ale contains a variety of herbs and spices that have tonic, psychotropic and aphrodisiac properties. By the end of the 15th century, hops were brought into the country from Holland, and this event made it possible to start brewing light beers, which soon became a separate group of drinks. And the British continued to cook ale on the basis of gruit - a mixture of myrtle, wormwood, heather, wild rosemary, ginger, cumin, anise, nutmeg, cinnamon and other components. Currently, ale is produced in England, Ireland, the United States and Belgium, with hops often used in the recipe of the drink, while gruit continues to be used only in Ireland and in a few old English breweries. Therefore, the terms "beer" and "ale" modern society often associated as the same product, although this is not entirely true.

Ale, like other types of beer, is prepared mainly from barley malt, but the fermentation process proceeds differently: in the production of ale, top yeast is used, which, during the fermentation process, rises along with carbon dioxide bubbles to the surface of the wort. At the same time, the fermentation temperature is close to 15-24 ° C, and under such conditions, yeast releases a lot of esters and aromatic products, which gives the drink a fruity flavor (apple, pear, banana, plum, etc.). After fermentation, ale is sent to mature in cool cellars, where the temperature ranges from 11-14°C. Often, top beers are made using sugar, rice, wheat, or other grains.

El presented huge variety varieties with a very wide range of flavors. The most famous British, Scottish and Belgian drinks. Classic British ale has been brewed since the 17th century from barley malt with the addition of hops, water, top yeast, sugar and starch. It is never filtered or pasteurized, so it is stored for only a few days and is called "real ale", i.e. "real, live ale." The most popular in Britain are bitter dark ales containing a small amount of alcohol (2-3% by volume). There are mild-tasting ales, such as "mild ale", vaguely reminiscent of Russian kvass, or "new castle brown ale", which has a bright nutty flavor. Light and golden varieties british ale stronger, and have fruity or nutty flavors. Scottish ales are darker, richer, malty, sometimes smoky, and, like British ales, vary in strength. In Belgium, Trappist ale has been the most popular variety for many centuries in a row, with a buttery-fruity taste. This drink is basically calling card beer Belgium. Trappist ale is brewed only by licensed brewers, using original monastic recipes that have come down to us from time immemorial. The drink is prepared on the territory of six surviving Trappist monasteries, five of which are located in Belgium and one in Holland.

Composition and beneficial features ale

The beneficial properties of ale are due to its constituent components - barley malt and brewer's yeast. And since real ale is not filtered or pasteurized, it retains many valuable substances. Malt extract is rich in phosphorus, magnesium, manganese, calcium, selenium, B vitamins and vitamin E. Vitamins contained in "live" ale improve metabolism and have a beneficial effect on the condition of the skin and hair. And a large number of amino acids stimulate protein metabolism in our body, that is, they contribute to the development and growth muscle mass. It has been proven that horse beer is the only drink whose bitter hop additives have a calming effect on the body and help improve digestion and the production of gastric juice. This drink, drunk in small quantities, dilates blood vessels and lowers blood pressure, helps blood vessels in the fight against atherosclerosis. The main thing is to know the measure and not to abuse the amount of drink you drink.

Contraindications

Excessive consumption of ale, especially strong ales, can lead to the development alcohol addiction. From the use of riding beer in any quantities, as well as from others alcoholic beverages, should be avoided by pregnant and lactating women, adolescents, as well as persons with diseases of the central nervous system and kidney disease.