Ale
Lots of ale
information
at your
fingertips!
|
|
What is Ale!
What is Ale?
Ale is a brewed with the same ingredients as beer only its matured by a second fermentation in the vat from which it is dispensed, and served without the use of excessive amounts of carbon dioxide.
Brewers will use only the freshest ingredients which ends up tasting full of flavour, right up until it is poured out of the pumps into a pint glass.
Other definitons for ale are cask-conditioned beer, cask ale, and naturally conditioned beer, just to name a few. Their name have said to have been around for approximately 40 years.
How would I know that im drinking it?
Ale has a very full of flavour with only a slight hint of carbonation which is produced by the second fermentation from the time it spends in the cask. An ale should be ideally served at just a few degrees below room temperature roughly around 10– 12( c ) so that you can appreciated its full flavour at its best . You can recognise ale in the barbecause it will be served using a handpump.
So Whats the difference between ales and beers then?
Ale is made by whats known as top fermentation at temperatures upwards to 22°(c) the effect that this has is you will can a multitude of flavours in the ale. After whats called (primary) fermentation the ale matures at 10-12°(c) in a cask where the slow second fermentation now begins
Beeris made by whats known as bottom fermentation at temperatures between 6-13°(c) once this happens it needs to be kept for a few weeks in and around 0 – 1°(c) at this time the lager matures. Back in the days of old, beers were brewed in the winter then stored in cool cellars until the summer time. The German for store is lager – hence the name. However some UK lagers are matured for less than a week.
So whats the difference btween bitters, milds, stouts, porters?
Beer can be produced by either ale or lager style fermentation. Ales can be broken down further into various styles.
Mild
low in hop character these beers may be dark or light. Generally of a lower strength than (less than 4% abv) but may be strong (e.g Sarah Hughes Dark Ruby Mild at 6%abv).
Bitter
the most common beer style. Usually brown, tawny, copper or amber coloured with medium to strong bitterness, light to medium malt character may be present. Less than 4% abv in strength.
Best Bitter
more robust than ordinary bitters. Brown, tawny, copper or amber coloured with medium to strong bitterness and a more evident maltiness. 4% - 4.6% abv in strength.
Porter
complex in flavour and typically black or dark brown. The darkness comes from the use of dark malts. Full mouthfeel and a pronounced finish through bitter hopping. 4 – 6.5% abv in strength.
Stout
Typically black in colour. Initial malt and caramel flavour with a distinctive dry roast bitterness in the finish. The dry roast character is achieved by the use of roasted barley. 4- 8 % abv in strength.
Barley Wines
range in colour from copper to tawny and dark brown. They may have a high sweetness due to residual sugars although some barley wines are fermented right out to give a dry finish. They have an almost vinous appearance in the glass and may have a strength of between 6.5 – 12% abv. The estery and fruity characteristics are counter balanced by medium to assertive bitterness.
Golden Ales
A recent innovation. These are pale amber, gold, yellow or straw coloured beers with light to strong bitterness and a strong hop character which create a refreshing taste. Strength less than 5.3% abv.
|
|
|
 |
|
