Ale (translated from the Indo-European language as “intoxication”) is a type of beer characterized by a subtle fruity flavor and a high alcohol content (3-12%). The first recipes appeared in England in the XNUMXth century, but ale analogues were made by the ancient Sumerians several centuries before our era. In the Middle Ages, the drink belonged to essential products. Unlike milk, it did not spoil and did not need special storage conditions. Due to its high calorie content, a mug of ale replaced a serving of bread.
Features
Classic ale differs from regular beer by the absence of hops in the recipe. Thanks to this, it cooks faster and is recognizable by its pronounced sweetish tint. The flavor bouquet is formed by herbs and spices, which are boiled in the wort instead of hops. The finished product is not subjected to further pasteurization or filtration.
Modern brewers often defy ancient traditions by adding hops to ale so that their product can be called beer.
Another fundamental difference between ale and other beer is production technology. Ale is prepared by top fermentation at a temperature of 15-24°C. The yeast does not sink down when brewing like most other beers, but stays on top, forming a head of foam. During top fermentation, many esters and higher alcohols appear, which form a pronounced taste and specific aroma. The final stage is exposure and maturation of ale in a cool room with a temperature of 11-12°C.
On average, it takes about 4 weeks to get a fresh portion – these are fast varieties that are most often offered in drinking establishments. But there are varieties that take about 4 months to create.
Types of ale
British and Irish ales are classified depending on the color, flavor, aroma, additives used in the sourdough. There are quite a few varieties, so we will name only the most common varieties.
Barley (Barley Wine) – has a high alcohol content (8,5-12%) and a high density of the must – 22,5-30%. This ale is also called “barley wine”. Fruit aroma combined with pleasant malt bitterness gives the drink a unique taste. The color of Barley Vine is dark with a hint of gold and copper. Barley ale is served in a wine glass. The drink is well stored, after aging it becomes softer.
Wheat (Weizen Weisse) is a pale ale with a moderate fruity and floral aroma. Sometimes there is a wheaten tint in the form of the smell of fresh bread. Differs in light straw or dark golden color.
Porter (Porter) – was originally created for people engaged in heavy physical labor. The full name is “Porter’s ale” – ale for port workers. It features a large number of additives, including spices, herbs, various aromatic substances. The color of the porter varies depending on the additives used and can be light, golden and even dark. In cooking, several types of malt are used, which allows you to vary the flavors. Fortress – 4,5-7%.
Stout is a dark descendant of porter. Roasted malt is used in the production, which gives a rich color and a slight hint of coffee notes. For a long time, this type of ale was considered useful, it was recommended to pregnant and lactating women.
White (Weisse) – a light variety with a sour taste. Very popular in Germany, for which he received the unofficial name “Berlin”. There is a slight fruity accent that intensifies with age. Color – light straw. In some German pubs it is served with sugar syrup.
Bitter (Bitter) – is rightfully considered the national variety of English ale. Despite the name, it is not so bitter when compared with other varieties. In production, hops are used, which, against the background of the complete absence of sugar, meets the characteristic taste. The color palette is diverse and ranges from light yellow to dark copper. Fortress 3–6,5%.
Lambic is considered a traditional Belgian ale, to which raspberries and cherries are added, which gives a characteristic taste and a reddish tint.
Mild (MILD) is the lightest ale. Its strength is close to Russian kvass and is 2,5-3,5 degrees. It has a pronounced malty taste. They produce two varieties – light and dark soft ale.
Useful properties of ale
For a long time it was believed that ale is a storehouse of useful substances. Hence the tradition in many European countries to drink beer at every opportunity. If ale is produced in compliance with traditional technologies from natural ingredients, then the finished drink contains vitamins of groups B and E, selenium, phosphorus, calcium and potassium, and magnesium. Do not forget about the high nutritional value – the average calorie content is 40 kcal per 100 grams.
Ale is also famous for its anti-stress properties. Just one cup drunk in a pleasant company helps to get rid of depression, relieve stress at the end of a hard day, relax. This is a source of good mood, especially next to loved ones.
How to drink ale
The etiquette of drinking classic ale differs little from ordinary beer. The drink does not tolerate fussiness. It is slowly poured along the wall of the glass so that a lot of foam does not stand out, which takes away the characteristic bitterness. Sometimes the process of filling the glass takes about 7 minutes.
They drink ale slowly, but without savoring it either. When stretching the process, the “liquid bread” is exhaled, losing flavor. The pace of reception is like a leisurely ride on a horse. There is a tradition according to which ale is drunk in three sips with short pauses. But today this ritual is not in vogue.
Ale serving temperature is 6-12°C. Do not heat or freeze the drink, otherwise it will lose its aroma, color and taste. However, the British have a different opinion on this matter – they drink dark beer warmed up, but this is not for everybody. What tradition to follow – decide for yourself. It is believed that pale ale, like beer, is better in summer, while dark ale is good for long winter evenings.
In a word, ale is a universal drink with which it is pleasant to spend time in good company, get rid of tension and get real pleasure. Its classic bittersweet aftertaste will help you forget about the anxieties of the past day and taste all the charm of an evening’s rest.