It is difficult to imagine medieval Europe without a tavern and a mug of ale. Now this drink has given way to many others, but in the 15th century in England, ale was so popular that it was considered an essential product at the table. In more southern countries They drank wine, but in the north everything was bad with the vineyards, and so the harsh islanders brewed ale.
In fact, its history goes back even further, like all brewing. There is information that the Sumerians had something similar in composition, but the drink we now know began to be brewed in the British Isles. And this is England and, of course, Ireland.
We will not compare ale and wine. These drinks are very different. But it is worth mentioning that what is the difference between ale and beer. Here I would like to warn you that the question itself, on the one hand, may not be entirely correct. Because ale is a type of beer. But on the other hand, somehow it still stands out from the rest of the range and therefore there is a difference between ale and beer (lager). This is what the story is about now.
Cooked according to classical technology ale does not contain hops. Thanks to this, it acquires a soft, sweetish taste, and in general it cooks much faster than lager. Unlike other beers, ale is produced exclusively by top fermentation. That is, during the cooking process it is used special kind yeast, which eventually forms a characteristic cap on the surface.
However, with the spread of hops across the territory of modern Great Britain, a number of ales still have a bitter aftertaste, since brewers began adding seeds from the cones of this plant to the composition.
Features of the production of classic ale
The top-fermentation method is generally less demanding on technology and therefore it is quite possible to prepare ale at home or in a small brewery.
To have general concept about what this wonderful drink is, it is also worth considering its main varieties.
So the story about ale, its history and features has come to an end. Talk about it old drink maybe for a long time. But in conclusion, I would like to note: in order to understand what ale is, it is best to experience it through your own experience. And try it, of course, on tap. Because if you're going to drink it, then it's real. English ale.
Beer is a fermented drink popular around the world, made from grains and yeast. There are many various types beer, although they are divided into two main categories: ale and lager. The term "lager" is often used interchangeably with "beer", especially outside Germany, so some consumers make a distinction between beer and ale rather than lager and ale. The difference between beer and ale is how they are brewed and how the fermentation takes place.
Before hops became widespread in Europe, ale was brewed without the use of hops. Once hops reached the breweries, the difference between beer and ale was based on yeast fermenting in the barrel: Ale uses yeast that collects at the top, while lager uses yeast that ferments at the bottom.
Brewers start brewing beer and ale in the same way. Barley or another type of grain (malt) is sprouted in a humid environment, then dried. Brewer's yeast and starter are usually added very quickly, before the malt spoils. Other ingredients, such as hops, are added to increase the depth of aroma and temper the sweetness of the malt.
Definition of ale
Ale is fermented at high temperature and as a result ripens faster. The yeast rises to the top as a starter for the beer, creating a yeast foam at the top of the keg. Lager is fermented at a lower temperature and the yeast settles to the bottom as the beer matures. Traditionally, beer is brewed in German caves, which are quite cool, especially in winter.
Beer and ale are different from each other - in taste, as well as in the brewing process. Ale has a bright, rich, more aggressive hop aroma, and a high alcohol content. The beer has a velvety and soft taste with a clear, clean finish. Examples of ale include any beer with Ale on the label in many German specialty beers.
Ale is consumed in Belgium, the British Isles and many former British colonies, including the United States and Canada. Lager is widely distributed in Germany and other European countries, although some German specialty beers are actually ales. Many consumers have difficulty trying to differentiate between beer and ale based on just one taste, as many modern breweries include a variety of brewing methods.
What really separates ale from beer?
All beers are brewed from a basic combination of water, malt, hops and yeast. The difference is the yeast. From this relatively small option There are many changes and differences that occur that make these two beers unique.
Brew using top-fermenting yeast at mid-range room temperatures. For this reason, ales are typically stored between 60° and 75° Fahrenheit during the fermentation stage. This type of yeast and fermentation temperature produces an ale that is fruity and spicy taste. In general, ales are more robust and complex. Common ale styles include – light beer, Indian pale ale, amber varieties and strong porter. 
(lagers) are made from bottom-fermenting yeast, which works better at higher temperatures. low temperatures, between 35° and 55°. Fermentation occurs slowly and the beer matures more stable, so it can be stored longer than ale. Yeast accentuates its presence less in the finished beer. Compared to ale, beers have a cleaner, more distinct quality hop accent and malt flavor. 
Is one style better than the other? Absolutely not. It's a matter of personal taste or what you crave at a particular moment. All beers are equally good!
Foods that go well with common beers:
- Pale Ales– salads, light snacks, fish and seafood
- India Pale Ales (IPAs)– good with pork, pizza, fried chicken, and also light salads and seafood dishes.
- Hefeweizens and Wheat Beers – fruit dishes, grain salads and desserts seasoned with warm spices (cloves, cinnamon, nutmeg).
- Amber Ales– a decent centrist beer and goes well with everything: hamburgers, fried cheese, fried chicken, soups and stews
- Strong Stouts and Porters – barbecue, stews, stews - any type of meat dish. Also rich desserts with chocolate and espresso flavors.
Beer is a drink with a low dose of alcohol produced by the fermentation of yeast from barley malt, rice, corn, hops and water. Each of the components, taken separately, will give a different meaning. For example, barley grain energy value- carbohydrates, and in terms of protein and salt content - phosphates.
On average, 100 g of beer contains 46 kcal. One 300 ml glass of beer contains about 150 kcal. This is 94% water.
Effect of alcohol:
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El- a type of beer produced by rapid fermentation.
Unlike lager, ale takes less time to prepare and the ale is sweeter. Preparation of such a drink takes 3-4 weeks, some types are prepared for 4 months. Drink also changes its taste depending on storage time. Aged for several weeks, it tastes like a young beer with a strong flavor, but ale aged for several months has a pleasant herbal flavor.
To increase the strength of ale, it is enough to store it for a month at room temperature. Beer lovers claim that such storage makes the drink even tastier.
Elle is very ancient drink. The Sumerians knew how to brew it, although they did not add hops to it, and therefore it took very little time to prepare it. The first mention of hoppy ale was first found in England already in the 15th century.
The name “ale” has Proto-Indo-European roots and literally means “intoxication.” Before hops were brought to England, the name “ale” meant drinks made by fermentation. Drinks that included hops were commonly called “beer.” The presence of hops has become a characteristic feature in order to separate beer from similar drinks. Hops gave the beer a pleasant bitterness and also perfectly set off the sweetness. Gruit was originally used to make ale. It was a kind of herbal beer that had tonic and even psychotropic properties.
In the Middle Ages, ale was very common. This is due to the fact that in those days drinking water was a very valuable product; it was obtained from rain or snow in small quantities. River water was dangerous to drink because it contained a large number of dangerous microorganisms. A safe alternative drinking water low-alcohol drinks, including beer, were considered. Unlike other products, this beer had long term storage, which at that time was very important advantage. Beer gained particular popularity in those areas where growing grapes was problematic due to the climate or soil.
It is customary to classify ale by yeast type and fermentation temperature. At a standard temperature for ale of 15-24 degrees, esters are released. As a result of this production process, the drink is obtained with an original, slightly fruity taste. In its preparation, mostly barley malt is used.
Ale beer is very common in England. This is one of the few countries where the predominant beer type is ale rather than lager. The British drink mostly draft beer, so the maturation of this product is carried out not in brewing companies, but directly in the pub cellar. Atrectus is considered the first British brewer. His name was discovered during excavations of a Roman fort, indicating that the Romans consumed Celtic ale in Britain. In 1342, the London Brewers' Guild appeared, which was a big event in the history of the intoxicating drink. The founding of the London Guild marked the professionalization of the brewing industry.
On the world market, the main producer of ale beer is Great Britain, accounting for about 90% of all production. Basically, traditional ale can be found on the territory of the manufacturer; buying English ale abroad is quite problematic.
How is ale different from beer?
Many lovers of intoxicating drinks often do not know how ale differs from beer.
According to accepted standards, “beer” is the general name for drinks that are produced by fermenting malt wort. Ale, on the other hand, is a type of beer, but has distinct production characteristics. Ale, unlike another type of beer - lager, not pasteurized or filtered. The drink is first infused and then poured into barrels. Home distinctive feature ale is what it is produced by top fermentation method. The result is a drink with a more complex aroma and taste, mainly copper color(see photo).
The ale is poured into small barrels, and in this form it ends up in the bar. Next, a tap is installed in the lower part of the barrel, and a small hole is left in the upper part so that air can enter the barrel. The presence of air allows you to maintain the so-called “yeast cap”, which, in turn, protects the drink from rapid oxidation.
To avoid oxidation, a keg of ale should be drunk within a few days.
Types of ale
Traditional ale is usually divided into the following types:
Bitter or bitter ale, is the national English beer, it appeared due to the fact that brewers began to add a little hops to the drink, so the taste of the ale became slight bitterness. This drink has a pleasant dark copper color and has a refreshing taste. The strength of Bitter is within 4-5%.
Pale ale- a type of ale made from light malt. Its special feature is the local water from the city of Burton, where brewers first made this drink. Burton's water is rich minerals, which could not but affect the taste of the new drink. Pale ale was so loved by the local population that soon all of England knew about the new beer. The name of the drink translates as “pale ale”, because its color is pale honey or golden, which distinguishes it from other types of ale. Its taste is pleasant with a slight bitterness.
India Pale Ale- it was invented at the end of the 18th century in India, which at that time was a British colony. Unfortunately, the beer did not survive sea travel. When the drink reached the shores of India, its taste was hopelessly spoiled. In this regard, brewer George Hodgson decided to add more hops to the ale, which would play a role in the drink natural preservative. So George Hodgson invented a new strong, hoppy ale that finally survived the sea voyage without loss of taste. This drink became known as “India Pale Ale” it is stronger than other types of ale, today it is produced in Burton and London.
Porter– the drink appeared in the 18th century as an alternative to traditional ale. Porter owes its appearance to Ralph Harwood, who began to use it for the production of beer dark malt And burnt sugar. The beer was different light taste, which harmoniously combined sweetness and bitterness. The drink got its name due to the fact that London “porters” were very fond of it. The strength of beer is 4.5-10%.
Stout– a type of porter, belongs to the type of ale. Ireland is considered the birthplace of stout. Stout is a beer with a characteristic bitterness. Its taste and color are due to its high degree of roasting. This is what distinguishes stout from other types of ale. There are many types of this drink: dry, coffee, etc. It all depends on the characteristics of preparation and the additional ingredients included in the ale.
Brown ale- British beer known as "brown ale". Initially, it was a dense, sweet, low-alcohol beer. Then they began to add large amounts of hops to it. The range of tastes of this ale is extremely wide (it can be nutty, caramel, etc.).
A special type of ale is the traditional “ real ale", it is distinguished by the fact that the drink is not subjected to filtration and pasteurization. The shelf life of the so-called “live ale” is only a few days.
Real ale is a traditional British ale, known since the 17th century.
Beneficial features
The beneficial properties of ale are due to the presence of hops and other components in its composition. Ale in moderation inhibits development cardiovascular diseases. The drink contains vitamins B1, B2, as well as minerals such as potassium, calcium, zinc, selenium, and iron.
How to drink correctly?
Ale beer has its own characteristics of consumption.
In order to fully enjoy the taste of ale, you should drink it from special beer mugs. They are traditionally made from glass, ceramics, and wood. Nowadays, such mugs have been replaced by transparent glasses (it is believed that the play of this foamy drink is better visible in them).
In Great Britain, it is customary to drink beer in pints, that is, a little more than 0.5 liters. To begin with, drink about half of the drink, then half of what is left. They drink beer ale, slowly, enjoying it pleasant taste. Before drinking, the beer can be cooled slightly (up to +6 degrees), since a supercooled drink loses its taste qualities . Interestingly, some types of porter are served warm.
Beer ale snacking is not accepted, since even the most delicate dish light will kill him fruity taste. The traditional Russian snack for beer, that is, fish, is simply inappropriate when drinking ale. In addition, the fishy smell is quite difficult to get rid of, and it will definitely end up in the glass. The difficulty is that it is not customary to wash beer glassware; it is enough to simply rinse a mug or glass with hot water.
Ale is not usually mixed with other alcoholic drinks; it is drunk on its own. Drinking beer on the go is also considered bad manners. True taste ale can be enjoyed in good bar or in the company of close friends.
Use in cooking
In cooking, ale can be used to prepare some dishes.
The drink has a pleasant bitterness, as well as a sweetish aftertaste, which gives dishes special taste. Ale is perfect for preparing the base for soups with the addition of oysters or crabs. Also, cooking beef, onion and cheese soups. Ale goes well with seafood, meat dishes, fish.
The drink is great for preparing very delicate French batter. To cook beer batter, we will need ale directly, 2 egg whites, 40 g butter, 125 g flour. Pour 1/8 liter of ale into the flour and stir until smooth. Then add butter, 2 whites, mix again. This batter is perfect for cooking meat, fish, and also for frying shrimp.
How to cook at home?
You can easily prepare a refreshing one at home. This is an effervescent all-natural hop drink with a strength of 4-5%.
According to the recipe, to prepare 5 liters of this ale, we need 300 g of sugar, 1 tsp. yeast, 2 lemons, ginger root. All ingredients are available, ginger root can be bought in the supermarket. It must be finely grated. The spiciness of the future ale depends on the amount of grated ginger added, so if you have gastrointestinal diseases, it is better to use a smaller amount of the root. For those who do not like spicy food, it will be enough to add 4-5 tbsp. l. grated ginger. Next, squeeze the juice of 2 lemons. Lemon juice, grated ginger, 300 g sugar and 1 tsp. yeast now needs to be poured into 5 liters of water. The water should be boiled, but not hot(about 40 degrees).
The future ale is poured into a bottle on which a water seal is installed. Soon the drink will begin to ferment, and after two days the water seal can be removed by closing the bottle with a lid. Next home ginger ale leave in the refrigerator for another day. After this, the drink can be consumed.
The benefits of ale beer and treatment
The benefits of ale have long been of interest to scientists around the world.
Thus, in Finland, scientists came to the conclusion that hops, on the basis of which beer is produced, inhibits the release of calcium from bones, which, in turn, prevents the formation of kidney stones.
Use not large quantity will also bring stout more benefit than harm. Thus, the drink is able to enhance antioxidant processes, has a beneficial effect on the condition of the cornea of the eye, and prevents the formation of cataracts.
Harm of ale beer and contraindications
The drink can cause harm to the body if consumed excessively. It is not recommended for use by children, pregnant and lactating women. Although ale belongs to low alcohol drinks, his overuse may lead to the development of beer alcoholism.
Drinking four glasses of beer per day increases the risk of liver cirrhosis by 2 times.
Ale is a drink with a subtle fruity taste; it is a type of beer. The Indo-European root “ale” means “intoxication”, and the name fully justifies the content, because the drink contains from 3 to 12 percent alcohol.
In the article:
El - a little history
The history of the drink stands apart from the general one. The ale that was sung by Walter Scott as the favorite drink of knights appeared back in the 15th century in England. However, analogs of this drink were made by the ancient Sumerians, which was long before our era.
Interestingly, ale was included in the list of the most necessary products during the Middle Ages. It was easy to save it, because you don’t need it for storage. special conditions, it did not spoil, like milk, for example. In addition, they could easily and quickly satisfy hunger. For comparison, a mug of ale could replace a portion of bread in terms of calorie content.
Features of the ale drink
Many people compare ale and beer, the difference between them is small. In the ale recipe classic preparation no hops, This is how the drink differs from.
The flavor bouquet consists of herbs and spices, which are boiled in wort instead of hops. The resulting product is not subjected to further filtering or pasteurization.
Today, many brewers quite often neglect traditions that have developed over centuries. They add hops when making ale so that the drink they prepare can be called beer.
There is another important difference between ale and any other beer - production technology. The drink we are describing is made using the top-fermentation method, the temperature during this process varies between 15-24 degrees. Unlike most other types of beer, the yeast does not fall down during infusion, it remains on top, thereby forming a foamy head. Top fermentation is also distinguished by the fact that it produces many higher alcohols and esters, thanks to which a specific taste and pronounced aroma are formed.
The final stage of production is aging and ripening the drink in a room where the temperature is maintained at 11-12 degrees above zero.
If we take averages, it will take approximately 4 weeks to get a fresh portion. This applies to quick varieties, which can often be found on the menu of various drinking establishments. However, there are varieties of ale that will take as long as 4 months to create.
Types of ale
Irish and British ales are classified according to several parameters:
- by color;
- according to taste;
- by aroma;
- on the additives used in the sourdough.
Due to the fact that there are quite a few varieties of the potion, we will list only the most famous varieties:
Barley, Barley Wine
Epic Barley Wine Ale
This type of ale is also popularly called “barley wine.” Why? It’s worth reading how many degrees it contains and everything will fall into place. So, this type contains from 9 to 12 degrees, and the gravity of the wort is from 22.5 to 30 percent.
The unforgettable taste of the drink is provided by the fruity aroma and pleasant malt bitterness. In addition, this ale has a characteristic color - darkish, with a light golden and copper tint. After aging, the taste becomes much softer. This ale will be brought to you in a wine glass.
Wheat, Weizen Weisse
Schneider Weisse Weizen
A light-colored ale with a moderate combination of fruity and floral aroma. Wheat taste or odor allowed fresh bread. It is characterized by a dark golden or light straw color.
Porter
Contorter Porter Ale
This drink was originally created for those people who were employed in menial jobs. Porter is a shortened name, and the full name is Porter’s ale, which translates as ale for port workers. A special feature of porter is the presence of a large number of additives, herbs, spices and aromatics.
Depending on what additives were used, the porter can have a different shade: light, golden or dark. Interestingly, several types of malt are used in the preparation of porter, this allows you to change the flavor tones. By the way, as for the strength of porter, it ranges from 4.5% to 7%.
Stout
Double Stout – Black Ale
This drink is a dark descendant of porter. His distinguishing feature lies in the fact that roasted malt is used in production, this gives saturated color, as well as subtle coffee notes.
During a long time this variety was considered so beneficial that it was prescribed for nursing and pregnant women to drink.
White, Weisse
A light drink with a sour taste. It received the second name Berlin, this is due to the fact that such ale became very popular in Germany. The drink contains light fruity notes, which become more pronounced with prolonged aging. The color of this species is light straw. There are pubs in Germany that will serve this variety with sugar syrup.
What are the benefits of ale?
In many European countries, the tradition of drinking ale is due to the fact that it was considered a source of beneficial substances.
If the drink is made using all technologies, then it contains vitamins B and E, phosphorus, selenium, calcium, magnesium and potassium. As we have already mentioned, the potion is very nutritious and high in calories.
Ale has anti-stress properties. One mug of drink helps you relax and get rid of depression.
Generally this type beer is a universal drink. It’s a pleasure to spend time with him in the company of loved ones and relax after a busy day at work. The unforgettable taste will relieve you of worries and give you true pleasure.
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, long-term storage does not spoil).
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 a higher temperature, so it 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
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Synonyms:See what “El” is in other dictionaries:
ale- el/… Morphemic-spelling dictionary
- (English) A type 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. 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 at room temperature (13-18 degrees Celsius) with... ... 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. A 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
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