Ale is a favorite low-alcohol drink that is close in production technology to beer, but unlike the latter, it is prepared using top fermentation and 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.

The difference between ale and beer not only by top fermentation, but also by carbonation: if for beer this is carbon dioxide, then for ale it is carbon dioxide coupled with nitrogen. And also because ale is not pasteurized or sterilized.

Ale is different from lager higher fermentation temperature (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 from the very beginning of its appearance. In the 7th century, the English made it without hops, calling all fermented drinks “ale.” In the 16th century, hops brought from the Netherlands appeared in ale.

Now a whole ale production has already been established. Omitting all the details of preparation, and speaking briefly, the drink is prepared for about a month (rarely - 4 months). Long-term 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 during the manufacturing process is determined not by the presence of hops, but by spices and herbs (gruit), which are brewed in the wort.

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

Beverage characteristics

The taste is soft, not bitter and sweetish, slightly fruity. The slight bitterness of the first sip gives way to the creamy sweetness of the toffee.

Color - from light amber to dark copper.

The consistency is thick, the foam is not abundant.

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

Calorie content — 50 kilocalories per 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 in the 7th century AD, and the word “beer” began to be used only in the 15-16th century, when hops appeared in the composition of ale. But it didn’t really take root; as before, it was most often not hops that were added to ale, but gruit - a special collection of wormwood, yarrow, caraway, 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 among the British enjoyed the same popularity 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 to diversify the taste, but also in connection with certain life situations. Thus, the ale delivered from England to India spoiled, 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. This is evidenced by both its demand in many countries around the world and regularly held holidays dedicated to this alcohol. For example, in England an annual winter “Ale Festival” is held.

Currently, ale is brewed in Great Britain, 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 now be discussed.

Varieties of ale

"Bitter"(Bitter/bitter). It is not bitter, but rather sweetish and fruity; they simply used hops in it earlier than others, so they called it “bitter”. Its shades can range from bronze to dark copper. The most popular. In England in the 15th century it was present on every table at lunchtime.

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

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

"Brown ale"(brown). Dark, low ABV (3–4%), nutty aroma, moderate bitterness and sweetish, sometimes slightly chocolate taste. 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, we can note the internationally recognized dark Guinness (7% alcohol) and red Kilkenny (4% alcohol).

"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 Dusseldorf (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 (that’s why it is almost always diluted), aging is from 1 year.

"Scotch Ale"(scotch). Scottish ale is dark in color with a caramel flavor. Prepared in the north, it differs from the south in its nutty flavor and notes of smoke in the aroma.

"Belgian Ales"(Belgian). Light, the strength is very high. Prepared in Belgium using our 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 allowed the appearance of such varieties as “Rhine Kölsch”, “Double”, “Crick”, “Triple”, “Trappist Fathers” in which you can feel raspberry, cherry, banana and many other aromas.

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 - just like regular beer. Some gourmets dip pieces of citrus fruit into a glass of ale. But this is done very rarely, since the 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 perfectly with sushi and cream cheeses.

Amber varieties- almost universal. They can be used to wash down 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, which interrupt the taste of the drinks.

Dark varieties– ideal for chicken, game, sausages, hamburgers, aged cheddar cheese and mushroom sauces. An interesting combination of such drinks with chocolate desserts (for example, Irish Sacher Torte) or mousses.

In general, ale harmonizes perfectly with cheese, seafood, and meat. But the drink will not lose anything if you snack on it with crackers or nuts.

Ale typically takes 3 to 4 weeks to brew, but some varieties can take up to 4 months. The Sumerians are believed to have discovered beer around 3000 BC. e. They made ale faster than they make it now because they didn't add hops to it. Lager takes longer to brew than ale and is often less sweet.

Beer needs a bittering component to balance the sweetness of the malt and also acts as a preservative. Ale production typically used 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 an essential commodity (due to the fact that, unlike milk, it does not spoil during long-term storage).

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

El in our time

Typically, ale is distinguished by the type of starter used and fermentation temperature. Ale is fermented with top-fermenting brewer's yeast, although some British breweries, including Fullers and Weltons, use a starter that does not have pronounced top-fermenting characteristics. An important distinguishing feature of ale: it ferments at more high temperature, so cooks faster than lager.

The standard fermentation temperature for ale is 15-24 °C (60-75 °F). At this temperature, yeast produces a variety of esters and other secondary flavor and aroma products. As a result, the beer often has a sort of “fruity” taste. It could be an apple, pear, pineapple, banana, plum, prune or something else. Ale typically has a sweeter, fuller body than lager.

The differences between some ales and lagers are difficult to categorize. The production of modern steam beer, Kölsch, as well as the British Golden Summer Beer, uses elements common to both ale and lager.

Beers that are classified as ales use primarily barley malt, although lambic also uses wheat malt. In many countries, ale fell out of favor with the invention of many other alcoholic drinks, such as lager, cocktails, etc. But, for example, in Britain, sales of ale increased by 8.4% in 2006.

Types and brands of ales

• Bitter ( Bitter)
  • Light Eil ( Light Ale)
• Pale ale ( Pale Ale)
  • Mild ale ( Mild Ale)
  • India 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)
• Alto ( Alt)

see also

Wikimedia Foundation. 2010.

Synonyms:

See what “El” is in other dictionaries:

ale- el/… Morphemic-spelling dictionary

- (English) Kind of strong English beer. Dictionary of foreign words included in the Russian language. Chudinov A.N., 1910. ALE English. English beer. Explanation of 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- uncl., cf. Name of the letter L. BAS 1. Vasya, come on, Vasya! Um, El, X El everyone, let's pack! screams energetically.. bright blonde. DN 2001 1 144. Yes, and their silent ribbons, curly feathery, It’s enough to watch how the el clings in delight without breathing. Historical Dictionary of Gallicisms of the Russian Language

- (English ale) Ale. a type of English beer (light and strong). The oldest type of beer. It has greater gravity and more bitterness than light lager-type beers. Fermentation occurs when room temperature(13 18 degrees Celsius) from... ... Culinary dictionary

1. EL, I; m. [English] ale] A type of beer characterized by a bitter taste and relatively high content alcohol (originally made in Britain). English, Scottish e. Pint of ale. 2. ALE, unchanged; and. and Wed Letter name... ... encyclopedic Dictionary

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

Ushakov's Explanatory Dictionary

1. EL1, uncl., cf. the name of the letter l, the name of the corresponding sound and other meanings; avg. a1. 2. EL2, elya, husband. (English ale). A 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. A 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). Ephraim's explanatory dictionary. T. F. Efremova. 2000... Modern explanatory dictionary of the Russian language by Efremova

Bitter ale - national variety English ale. Although bitter means bitter in English (and German), this ale is actually not that bitter. It acquired its name several centuries ago, when English brewers began to use hops, which give beer a bitter hop flavor. The typical bitter ale is dark copper in color, although some special varieties color varies from amber to bronze. Varieties of bitter can be divided into three groups: Ordinary bitter (ordinary bitter), with a density of 9-9.5%, Special bitter (special bitter) - 9.5-10.5% and Extra special bitter (ESB; extra special bitter) - 11-12%. Normal strength is 3-4% vol.

MILD, soft ale

Indeed, the strength of soft ale of low density (8-9%), somewhat reminiscent of Russian kvass, is very low - 2.5-3.5% vol. Mild has a full, well-defined malt flavor, it is dry and less bitter than light ale. Nowadays, two types of soft ale are produced: Pale mild ale - a beautiful golden color and Dark mild ale - dark brown.

BROWN ALE, brown ale

Brown ale - good variety beer for beginners hunting for new taste sensations; sophisticated connoisseurs also like it. Brown ale is not too liquid, has a soft malt taste with muted nutty-caramel tones, pleasant and soft; quite aromatic. Brown ale is a fuller, stronger beer than its close cousin, mild. Some brands of this ale have a light brown color and a sweetish, nutty flavor, in particular Newcastle Brown Ale. Others, like Old Peculier, are darker, stronger, sharper and more unusual. Typically, brown ale contains 4.6-6.5% vol. alcohol at a density of 10-12.5%.

PALE ALE, light ale

Not as dark as brown ale (pale means weak, dull, or light), and contains more hops and alcohol than its sister bitter. The most common type of light ale is Classic English pale ale. It has been brewed for more than two centuries using hard water from the English city of Burton-on-Trent, saturated with mineral salts, especially calcium sulfate and carbonates. The color of light ale is rather golden, copper or amber, which is why in the USA it is often called Amber ale. The taste is slightly fruity with hints of nuts and toasted malt, pleasantly dry and often with a bitter aftertaste. Strength 4.5-5.5% vol. alcohol, density 11-16%.

STRONG ALE

Heavier than pale ale and much stronger. That's what they call it - English strong ale. In England they also brew Old ale. This type of strong ale has a slightly bitter taste, but is sweeter and denser (15-19%) than a pale ale. Alcohol content - 6.5-8.5% vol. This brown ale is especially good for leisurely sipping after dinner or for evening libations. Another version of strong ale is available under the name Dark ale.

SCOTTISH ALE (SCOT-TISH/SCOTCH ALE)

Scotch ale is a direct competitor to strong ales brewed in the cool northern regions of the United Kingdom. The main differences are a darker color, a malty flavor with a buttery, nutty, toasty undertone, and an often light smoky aroma that reminds us that Scotch ale comes from the same peat bogs as the famous scotch whiskey(although according to taste qualities Scotch ale is similar to English bitter). In fact, this ale is a semi-finished whiskey, only it has not been distilled and aged. There are several varieties of Scottish ale: Light 60/- (gravity 7.5-9%, strength 3-4% vol.), Heavy 70/- (gravity 9-10%, strength 3.5-4% vol.) and Export 80/- (density 10-12.5%, strength 4-5.5% vol.). The slash in the name indicates the price of a pint in shillings. Finally, there is also Strong Scotch ale (gravity 19-21%, strength 6-8% vol.), which is perhaps closest to English strong ale and is designated by numbers from 90/- to 160/-.

BARLEY WINE, barley wine

This exotic type of beer owes its name to its exceptionally high strength: it contains the same amount of alcohol as wine - 8.5-12% vol. The wort gravity of 22.5-30% is higher than that of its related mild ale. This ale has a fruity caramel aroma and a complex malt flavor, and the natural sweetness is quite harmoniously combined with hop bitterness. Its usual color is dark copper-golden. Barley Wine is bottled in a unique shape and is often served in a wine glass or even a large brandy glass. Apparently, this is why barley wine is sometimes called the cognac version of beer. It keeps well and gets even better over time.

PORTER

Porter was created in England around 1722 and was intended for people engaged in heavy physical labor - port stevedores, porters, dray drivers. Initially it was called Porter’s ale, that is, “port workers’ ale,” but only the word porter has been preserved. Once upon a time, porter was perhaps the most popular everyday beer. It contained many additives - herbs, spices and other drugs. Modern porter is a foamy, almost black ale that is pleasant to sip leisurely, especially on stormy evenings. However, it is impossible to exhaustively characterize this variety British ale not easy - due to the contradictory nature of its properties: it has a slightly sweet malt taste with a pleasant aroma of roasted grains. Porter is prepared from several types of malt: light, dark and colored, or burnt, and in addition, lightly seasoned cane sugar. Exist different variants porter - from weak and medium density (10%, strength 4.5-5% vol.) to strong with high density (14%, strength 6-7.5% vol.).

STOUT

Stout is the legitimate successor of porter, very popular in the UK. A strong version of porter was once called Stout porter, which was later shortened. Stout is always very dark, almost black, as it is produced using roasted malt with the addition of caramel malt and roasted barley. There are five varieties of stout: Classic Irish stout; foreign-style stout, that is, not Irish; sweet stout; oatmeal stout and Russian Imperial stout. Stout has a stronger roasted malt aroma than porter, even with some coffee accents. Fans of this drink never tire of claiming that stout is one of those little joys that make life worth living. By the way, in the past this beer was considered healing and was even recommended to nursing mothers.

Classic Irish stout produces brewing company Arthur Guinness and Sons (Dublin). Guinness is a typical low-alcohol stout with clean hop bitterness and a pronounced hop aroma.

A foreign stout is one that is not produced in the British Isles. The Irish went even further - in a fit of xenophobia, they declared any non-Irish stout foreign. Foreign stout is brewed in many countries, for example in Jamaica - Dragon Stout and in Canada - St. Ambroise Oatmeal Stout.

Sweet stout, also known as London-style stout, or Cream stout, is a competitor to the classic Irish one. Instead of roasted unmalted barley, so-called chocolate malt is used to make a sweet stout. This creates some difference between these very similar varieties: the characteristic sweetish-creamy flavor of a sweet stout is due to the addition of lactose ( milk sugar), which is not fermented by yeast. Due to the presence of lactose, Sweet stout is sometimes called milk stout. To stop fermentation, sweet stout must be pasteurized. Density 11-14%, strength 4.5-6% vol. The most famous English brands are Watney’s Cream Stout and Mackeson XXX Stout.

Oatmeal stout differs from others in that oats are used in its production, although the share of the latter rarely exceeds 10%. Probably, the popularity of oatmeal stout is associated with the British commitment to oatmeal, which they consider very healthy.

Dry stout (dry stout) is a variation of the classic Irish stout. It is slightly more bitter and flavorful than a sweet stout. With a full and dense taste, the alcohol content in Dry stout is slightly lower - 4-5% vol. Dry stout is represented by the Guinness Extra Stout brand. The town of Galway regularly hosts a beer festival, during which people drink dry stout and eat oysters. Gourmets find this combination very refined. Dry stout is often used to make cocktails. (This is discussed in more detail in the chapter “Special Varieties”).

Russian Imperial Stout, or simply Imperial stout, with its extraordinary persistence and ability to endure long sea voyages, resembles Indian light ale, and its strength and taste can compete with good port. According to legend, this copper-brown beer was loved by Empress Catherine II, and from 1780 to 1914, by order of the imperial court, it was delivered by sea to St. Petersburg. Nowadays, such beer matures in barrels for two months, remaining unpasteurized, then it is bottled and matures for another year. Density 20-22%, alcohol content 7-10.5% vol. Most famous brands- Samuel Smith’s Imperial Stout (England) and Grant’s Imperial Stout (Washington State, USA).

RED IRISH ALE

Perhaps the only representative of the ale family that originates specifically from Ireland. A balanced combination of malt and hop flavors, as well as a characteristic creamy consistency, distinguishes Red Irish ale from all other ales.

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, add a little sugar and leave to ripen.

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 when elevated temperature, 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 - 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 snacks. Brown and dark varieties- 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 company with sharp cheeses with blue mold - this is 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 on the palate. 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 right choice. The price of ale in WineStyle stores starts from 90 rubles. behind standard bottle volume 0.5 l. Popular varieties of Belgian ale cost from 200 rubles. per bottle.

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

Today, classic dark ale is brewed from water, barley malt, hops and yeast. Sometimes added sugar is allowed. Fermentation occurs at a temperature of 15-24 degrees, due to which more esters are released. Ale, unlike lager, is not filtered or pasteurized. After cooking is completed, 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 foamy, high
density, has bright taste cane sugar and toasted grains.
• Stout - Irish ale, a dark beer whose best known brand is Guinness.
• It was invented in Great Britain, but due to the ban on using grains 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. Fruits are added to it, which softens the tart beer aroma. No less famous is Belgian red ale, which looks and tastes more like wine.
• Brown ale is a brown ale with a pleasant caramel-nut flavor and a mild malt aftertaste. Beginners are recommended to start with it, since denser varieties are more difficult to taste.
• Scottish dark ale has less hops and more sweetness than British versions. It has a pronounced caramel flavor as it is cooked with toasted grains.
• Barley Wine - special kind dark ale. This is a high density drink with increased content alcohol. Because of its bright burgundy color, it is called barley wine.

The Beer Family restaurant menu offers more than 40 varieties of dark ales, including Belgian, English, Scottish, German, and Irish. We welcome guests every day from 11 am until late evening.