Perhaps it’s worth starting with the fact that this rather popular question is, in essence, not entirely correct. The fact is that beer refers to all low-alcohol drinks obtained as a result of alcoholic fermentation of malt wort. Thus, ale that falls entirely under this category is only one of the varieties of beer. That is, formally the question is: “how does ale differ from beer?” is the same nonsense as, say, the question: “how does grappa differ from brandy?”

However, in the beer culture inherent in the post-Soviet space, beer is actually identified with its other variety - lager. Accordingly, when asking the above question, a Russian-speaking lover of low-alcohol malt products actually wants to understand for himself how ale differs from lager. And this is the question that is really worth answering.

Modern ales

Before talking about the distinctive features of ale, it would be useful to determine which drinks are classified as this type of beer.

Today, almost the only place where the tradition of mass production and consumption of ale has been preserved is the British Isles. It is therefore not surprising that the vast majority of modern varieties of this drink are of British origin.

1. Bitter ale

   Appeared in England around the 15th century. It got its name due to the addition of previously unknown hops to the drink.

2. Pale ale

   Compared to the average bitter counterpart, it is a stronger and richer drink with a nutty and fruity flavor.

3. India Ale (standard and double)

   Close to pale, but stronger and contains more hops. Thanks to these features, the drink could easily be transported to the most remote corners of the British Empire.

4. Mild ale

   It is characterized by a pronounced malt flavor, low density and minimal alcohol content. This drink has both light and dark variations.

5. Brown ale

   In addition to all shades of brown color, it has a strong malt flavor and a characteristic nutty aroma.

6. Strong ale

   Superior to lighter versions in terms of density, alcohol content and malt intensity. Its taste may contain fruity notes or a sourish tint. Old, aged, and dark ales are also considered special varieties of strong ale.

7. Barley wine

   A drink that often contains more than 10 degrees of alcohol. It has an extremely rich malt taste, but hop and fruity notes are also not alien to it.

8. Red ale

   Beer with a rich red or reddish-amber color and a pronounced malt taste. The drink is especially popular among British Celts. Accordingly, it is divided into Irish and Scottish varieties. Irish red ale has buttery, creamy, and caramel flavor notes from the addition of corn, rice, or sugar.

9. Scotch ale

   Malt mash from which local whiskey is distilled. This drink has a completely predictable full-bodied malt taste and a smoky aroma unusual for its English counterparts.

10. Porter

    A very dark drink made from highly dried barley grains and so-called roasted malt. According to its characteristics, it also belongs to the category of ales. It has a pronounced nutty flavor and increased foaminess. In addition to the classic English porter, today there is a strong (rich) porter, popular among American producers, as well as Baltic porter, flavored with nuts, caramel or licorice, produced in the countries of the region of the same name.

11. Stout

    An Irish derivative of brown porter, distinguished by the presence of distinct coffee notes and a burnt taste in the flavor bouquet, as well as perfect light resistance. Nowadays, along with the classic version, containing a relatively high percentage of alcohol, there are the sour oyster stout, the Irish dry stout, its English sweet “colleague” containing lactose, as well as the imperial and tropical stouts that easily endure the vicissitudes of transportation.

In addition, the concept of ale includes such drinks as Trappist beer produced in Belgium, Holland and France (including the famous Quadrupel), red or Burgundy (according to the wine color of the drink) Flanders ale of Belgian origin, Bavarian Wheat beer, as well as The old beer comes from Dusseldorf, Germany.

Ale is different from beer according to several significant parameters. When making ale, the method of top alcoholic fermentation, known to the Sumerians and ancient Egyptians, is used. It is based on the lightness inherent in yeast fungi growing in the Old World. During the fermentation process, such yeast inevitably floats to the surface of the liquid, forming a kind of cap. Only with the discovery of America did a heavier variety of yeast come to Europe, which settles during fermentation to the bottom of a vat or barrel. Subsequently, it was these yeasts that began to be used in the production of lager.

Ale fermentation temperatures range between 15 and 24°C as lighter yeasts prefer heat. Their overseas counterparts feel much more comfortable at lower temperatures (5-14°C, and sometimes lower). The latter circumstance makes it possible to reduce the rate of reproduction of various microorganisms in the liquid, and thereby protect the beer from rapid souring. However, the possibility of using American yeast on an industrial scale, and therefore introducing lager into mass production, appeared only with the invention of powerful refrigeration units.

Fermentation at higher temperatures, accompanied by an intense release of various ester compounds and natural flavors, makes the ale brighter and richer, although less stable and controllable than lager.

In addition, thanks to the same thermal factor, the process of primary ripening of ale occurs much faster than in the case of lager. It lasts on average from two weeks to two months.

Classic ale, unlike lager, is not pasteurized or filtered. Therefore, he continues to wander, as the English say, until the last drop. This “live” drink has an incomparably brighter and more individual taste, but its shelf life is limited to a few days.

And finally, the vast majority of ales have historically been designed not to achieve alcoholic intoxication, but to quench thirst. Accordingly, compared to the average lager, ale contains an order of magnitude less alcohol and significantly less carbon dioxide.

Summarizing all of the above, it can be noted that from the point of view of the direct consumer, ale is weaker, richer and more capricious, while lager is a stronger, stable and transportable drink.

At the same time, it is worth emphasizing that the capriciousness and instability of ale, as a rule, lies in the fact that it can be either good or excellent. It’s not for nothing that, as one of our readers noted, when blind tasting various varieties of a foamy drink, beer lovers in the overwhelming majority of cases choose not lager, but ale.

What could be better than a cold, sweaty glass of fresh beer in the midst of a hot summer? That's right - two glasses! And you can’t argue with this, especially if in front of you is a real connoisseur of the foamy drink. Beer is loved in all corners of the world, and it can be called one of the most popular drinks on the planet. Among the huge number of its varieties, everyone can choose their own, the most delicious, refreshing and invigorating. Our people are well familiar with traditional wheat or lager, but ale beer is no less popular among the British or Irish. What is it?

A little history

Interestingly, the first mention of a drink similar to modern ale was found among the Sumerians. But it is traditionally believed that this drink originated and gained its popularity in England, at the beginning of the 7th century. Unlike modern technologies, the beer recipe of that time included not only malt and hops, but also a wide variety of herbs, roots, spices, fruits and even nuts. it had a rich, pronounced taste and aroma, it was nutritious, and was prepared simply and quickly. It is not surprising that simple beer soon became literally the “second bread” of the British. The foamy drink got its name “ale” from the Old English “ealu”, borrowed from the ancient Indo-European “alut”, which translated means “magic” or “witchcraft”. The fantastic charms of the intoxicating ale soon spread to other continents. In some countries, it was loved so much that ale beer began to be considered the calling card of every self-respecting pub.

What is ale

The drink with the “witchcraft” name is actually one of the only and main things that distinguishes it from other varieties - the method of fermentation. Regular beer is prepared using the malt wort method. But traditional English ale is beer produced exclusively by top fermentation, and for this a special type of sourdough is used. During the process of making ale, yeast does not settle at the bottom of the barrel, but remains on top, forming a “cap”. Fermentation itself occurs at a temperature of 15 to 24 degrees Celsius. In such conditions, the drink is maximally saturated with aromas and acquires a pronounced taste. After this, the ale is sent to ripen in a cool room at a temperature of 11-14 degrees. When the drink is completely ready, the barrel is uncorked and fresh ale is enjoyed; it should be drained within 2-3 days, otherwise the drink may turn sour. Ale is not filtered and is drunk exclusively “alive”, so when you come across a bottle of ale on sale, pay attention to

Types of ale

By the way, ale beer also has a lot of varieties, differs in its taste, aroma and can be light or dark. Here are just a few of the most popular:

• Stout - Stout is a strong dark variety;
• Strong ale - Strong - strong ale;
• Bitter - Bitter is an ale with a bitter taste;
• Pale Ale - Pale Ale - light and bitter;
• Mild Ale - Soft ale - with a mild taste, reminiscent of kvass;
• Brown ale - Brown - mild taste, brown color;
• Light Ale - Light - light light ale;
• Porter - Porter - popular in England;
• India Pale Ale - Indian strong pale ale;
• Old ale - aged - strong and tasty;
• Barley wine - barley - has a wine flavor, sweet and strong.

There are varieties that have a bright fruity hue, barley or even nutty. For example, Stout (dark ale) is a beer made from roasted barley or malt, it is strong and contains about 7-8% alcohol.

Benefit

It should be noted that ale is not just tasty, but also healthy. And those who are watching their shape need to know that with the help of ale you can easily gain weight. This beer does not undergo any processing, so the yeast, sugar, fungi and enzymes that appeared during the fermentation process remain in it in full. Ale is rich in vitamins B and E, magnesium, calcium, phosphorus, selenium and manganese. The amino acids contained in it improve metabolic processes and have a beneficial effect on the condition of hair and skin. Ale is useful to drink to improve digestion, it tones, soothes, dilates blood vessels, is useful for atherosclerosis and for those who suffer from high blood pressure. But we should not forget that ale beer can have quite high degrees, for example, strong varieties of alcohol can contain up to 12%, so everything is good in moderation.

They argue about tastes

Not every Englishman or Irishman is able to resist an alluring pint of the aromatic drink. But for some reason ale didn’t catch on in Russia. Everyone who has ever tried this unusual beer is divided on two fronts: some like it, but others say that the taste, to put it mildly, is “not very good.” Surely such hostility can only be associated with the fact that we are accustomed to putting everything into shelves. If it is beer, then it should have an exclusively beer taste, if it is kvass, then it should be kvass, and if it is wine, then it should have its own, special taste. Ale is a relatively new drink for us, and often the spectrum of its taste can consist of a variety of shades, we are simply not used to this. This beer tastes bittersweet, moderately carbonated and can have completely different aromas, from fruity-herbaceous to a “smoky” smell. But those who liked the drink will certainly remain its fans forever.

Ale “Shaggy Bumblebee”

Be that as it may, there are still fans. Various types of ale are increasingly beginning to appear in pubs and, of course, they do not go unnoticed. Some people really like ale, while others try it for the first time out of curiosity. Due to the very limited shelf life, we will not be able to try true English ale. That’s why quite recently we got our own Russian version of the famous drink. Beer ale “Shaggy Bumblebee” was born in Mytishchi thanks to our contemporary, who is well versed in the wisdom of beer - Mikhail Ershov. Thanks to his efforts, today each of us can enjoy the taste of real ruby ​​ale.

Dark ale is a strong beer that is brewed using barley malt and a herbal mixture using top-fermentation. This drink is characterized by a pronounced fruity aroma and taste, combining sweetness and slight bitterness. Popular varieties of ales are porters and stouts.

Today, dark ale beer is produced in Scotland, Ireland and Belgium. Depending on the country of origin, each of them has its own characteristics.

Irish dark ale

Irish dark ale beer is a strong and at the same time soft drink, with a pronounced wine flavor and caramel aroma. It is brewed from thick, high-density wort. This beer is characterized by a rich ruby ​​hue and high alcohol content, which does not spoil the taste.

Belgian dark ale

Belgium is considered one of the capitals of brewing, therefore, speaking about beer, one cannot fail to mention Belgian dark ale. It has been brewed here since the days of the monastic abbeys, and many traditional recipes are followed in the production of ales today.

This beer has a sweetish aftertaste, as well as fruity, spicy and caramel notes. The color of the drink varies from dark amber to deep brown. When pouring Belgian dark ale into a glass, a rich head of foam forms.

Scottish dark ale

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

Scottish ales come in different strengths. There are several types:

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

Ale is one of the types of beer produced by top-fermentation. It is believed that the name comes from the word alu, which means “magical”, “divine”. This drink is truly delicious and often has a sweet aftertaste due to the addition of honey or caramel. The best ale is made in Belgium, Germany, Great Britain, and Ireland.

What is ale

Ale is a name for top-fermented beer, the production of which uses special “top” yeast. 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 into oak barrels, a little sugar is added and left to mature.

Thanks to long, quiet 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 the ale, experts feel shades of caramel, cherry, figs, and cookies.

Differences between ale and beer

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

Regular beer is produced by bottom fermentation, while ale uses top fermentation, a more ancient fermentation method. Secondary fermentation of ale occurs at elevated temperatures, on average 15-25 degrees. In the final stage, the yeast forms a kind of cap on the surface of the ale. The entire process of secondary fermentation 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 maximum aromatic and flavor nuances.

Varieties and brands of ales

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:

• Light ale - light malt is used to make it, which is why the drink acquires a light amber color. The taste tastes of 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 - roasted malt is used in 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 types of ale are distinguished by style:

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

Trappist ales, which are brewed in monasteries according to ancient recipes, stand out. 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 supervision. They are produced mainly in Belgium, in very limited quantities, and therefore are incredibly valued by connoisseurs.

How to drink ale correctly

Ale is drunk chilled to 10-12 degrees; at higher temperatures it loses all its attractiveness. Often bars will serve a slice of lemon or orange to balance out the sweetness to suit your taste. It is not customary to drink ale from large beer mugs; it is better to take tall beer glasses.

Light ale is good as an aperitif; it can be served with Thai dishes, salads and fish appetizers. Brown and dark varieties are excellent digestifs, as well as companions for barbecues and substantial meat dishes. As for meat, lamb and duck are suitable for ale.

Ordinary beer snacks also do not spoil the taste of ale: it goes well with crackers, croutons, and nuts. Cheddar is the best cheese. Some varieties perform well in the company of sharp blue cheeses - this unusual combination is finding more and more fans.

Thanks to its recognizable sweetness, the ale is also suitable for desserts, especially pies with apples and nuts.

How to choose ale

To choose a good ale, you need to navigate the varieties and styles. This way you will know what to expect from the labels. If you see the label Pale Ale or a combination with the word Bitter, you are looking at a light variety with a pronounced hop aroma and a distinct malt taste. Indian India Pale Ale (aka IPA) is a more interesting option with fruity, floral or pine tones in the taste. Brown Porter, Baltic Porter - dark, rich beer with a bright aftertaste. Dry Stout, sweet Sweet Stout, oatmeal Stout - all these are varieties of dense and dark, sometimes quite strong stout.

Ale – price in WineStyle

WineStyle stores offer 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 varieties of Belgian ale cost from 200 rubles. per bottle.

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

A little history

Few people know, but the remains of hops were discovered in settlements that lived 3-3.5 thousand BC, and they were found in Muslim Iran. According to another version, beer has been known since the Neolithic era - the New Stone Age, when humanity made a big breakthrough. It is even believed that some peoples originally grew grain crops in order to subsequently make a foamy drink from them. Over time, man moved on and began to invent new varieties of it, and it is not for nothing that the question of what is better, ale or beer, is heard quite often today. It is difficult to answer, because in essence, the first is a type of the second, has the same composition, but differs in the method of preparation.

Despite the fact that these are “birds of a feather,” in England today there is great debate regarding kinship, although it is obvious. By the way, it was the British who came up with another type of “foam” in the 15th century AD, and initially it was not hops that were used for this, but a mixture of herbs and spices (gruit). Now the composition is almost the same, with the exception of the same gruit, added at the final stages of production. The only difference is in the fermentation methods.

Differences in preparation

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

Perhaps you too will understand whether beer or ale is better if you compare the process described above 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 process is completed, and this takes 30 days, maximum, the semi-finished product is poured into containers into which sugar, gruit and other additives are added. This is how repeated fermentation occurs, but it is difficult to say which is tastier, since this drink is intended for amateurs. Ale, prepared correctly, is somewhat bitter, although this attracts many to the “foamy” taste.

In this case, it is difficult to talk about what is tastier or healthier, since their composition is very similar, and as for taste, by giving preference to one of the subjects, we risk falling out of favor with connoisseurs of the other. Therefore, we will leave the question of which is tastier to your discretion, because there is no arguing about tastes.