Options: OG: 1.030 - 1.035 | FG: 1.010 - 1.013 | ABV: 2.5 - 3.2% | IBUs: 10 - 20 | SRM: 9 - 17
Commercial examples:Belhaven 60 / -, McEwan "s 60 / -, Maclay 60 / - Light (all samples are barrel only, not exported to the USA)
Scottish Strong 70/- (Heavy 70/-)(Scottish Heavy)
Options: OG: 1.035 - 1.040 | FG: 1.010 - 1.015 | ABV: 3.2 - 3.9% | IBUs: 10 - 25 | SRM: 9 - 17
Commercialexamples: Caledonian 70/- (Caledonian Amber Ale in USA), Belhaven 70/-, Orkney Raven Ale, Maclay 70/-, Tennents Special, Broughton Greenmantle
Scottish Export 80/- (Scottish Export 80/-)
Options: OG: 1.040 - 1.054 | FG: 1.010 - 1.016 | ABV: 3.9 - 5.0% | IBUs: 15 - 30 | SRM: 9 - 17
Commercialexamples: Orkney Dark Island, Caledonian 80/- Export Ale, Belhaven 80/- (Belhaven Scottish Ale in USA), Southampton 80 Shilling, Broughton Exciseman’s 80/-, Belhaven St. Andrews Ale, McEwan's Export (IPA), Inveralmond Lia Fail, Broughton Merlin's Ale, Arran Dark
Aroma: Low to medium malt sweetness, sometimes accentuated by light to moderate pot caramelization. Some examples have low hop aroma, light fruitiness, low diacetyl levels, and/or low to moderate peat aroma (all of which are optional). The peat smell is sometimes perceived as earthy, smoky, or barely roasted.
External description: Dark amber to dark copper color. Usually very clear due to long, cool fermentation. Light to moderate creamy foam, creamy to light tan in color.
Taste: The primary taste is malty, but not too strong. The initial malty sweetness is usually emphasized by the low to moderate caramelization that occurs during the boil, and is sometimes accompanied by a low diacetyl content. Fruity esters can be moderate to none. Hop bitterness is low to moderate, but the balance is always leaning towards malt (although not always by much). Hop flavor is low to none. A low to moderate peaty character is optional, and may feel earthy or smoky. Usually has a grainy, dry finish due to not a large number unmalted roasted barley.
Sensations in the mouth: Medium to medium fullness of taste. Low to moderate carbonation. Sometimes slightly velvety (creamy) but often quite dry thanks to the use of roasted barley.
General impression: Clean malty with a dry finish, maybe some esters, and sometimes just a little bit of peaty earthiness (smoke). Most examples of this beer have a rather dry finish, given its relatively sweet taste, and essentially have a different balance to strong Scottish ales.
Story: A traditional Scottish session beer that reflects local ingredients (water, malt) with fewer hops than English counterparts(because of the need to import hops). Long, cool fermentation is traditionally used in Scottish brewing.
What do we know about ale? Some believe that this name is a synonym for the word "beer". Others believe that ale is a kind of barley foamy drink. And some are sure that it is about Irish ale folded beautiful ballad Stevenson (translated by Marshak). Remember: "And he was sweeter than honey, drunker than wine ..."? Stevenson describes that this ale was brewed by dwarves in mountain heather caves. And how was it really? Let's find out about interesting history ale - a traditional Irish and Scottish drink. Can we try it out? And what kind of ale does he have in his homeland, and in other countries where the culture of brewing is traditionally developed?
The history of the drink
Now everyone knows that beer is brewed from hops, barley (sometimes wheat or rice) malt and water. But it wasn't always like that. It is believed that the secret of beer was discovered by the ancient Sumerians five thousand years ago. But they brewed it without hops. The process of making the drink did not take as much time as it does now. Malt without hops ferments faster, but the drink is sweeter. To give the bitterness so beloved by many, to balance the taste, hops began to be added to beer. But they did not know this plant until the 15th century, when they began to import it from Holland. In relation to the new drink, brewed with the addition of hops, the word "beer" (beer) was used, and to the traditional one - "ale" (ale). In addition to technology, it differs from the familiar barley drink in taste. British, Scottish and Irish ales were known. But now it is also brewed in Belgium and Germany.
Technology
We will not go into unnecessary details here. Let's trace only general scheme production. Unlike lager - bitter, calm is not pasteurized. The sweetness of malt (sprouted and fermented grain) in the ancient drink is not balanced by hops, but by a mixture of spices and herbs called gruit. It is boiled in wort. Yeast during cooking does not sink to the bottom, but floats on the surface. Irish ale is left to ferment at room temperature 15-24 degrees C. The lager is exposed to coolness (5-10 degrees C), and the yeast in it sinks to the bottom of the vat. Therefore, ale is called top-fermented beer. But even poured into barrels, this drink does not cease to ripen. A little sugar is added to it to resume the fermentation process. Both the taste and its strength change depending on how long the drink plays. Then it is bottled to stop the accumulation of alcohols.
Drink characteristics
With such high temperature the fermentation process is faster than the same lager, and much more vigorously. Without the bitterness of hops, with the addition of herbs, the drink turns out to be sweeter, with a rich fruit flavor. It can be the aroma of prunes, banana, pineapple, pear or apple. As a result of the fact that the drink is left to mature in barrels, it really becomes "drunker than wine." How strong is Irish German? This, as in wine, depends on the aging period. In the porter, so named because the porters fell in love with it for its strength, 10% alcohol. And in barley wine (barley wine) - all 12. At the same time, there are weaker drinks: soft or light ale (2.5-3.5%). But what is characteristic of this type of beer is that it is sweeter and not bitter. And in terms of consistency, it is thicker, richer than a traditional intoxicating drink.
Varieties of Irish ale
The drink has become so popular among the people that it would be strange if its recipe remained the only and unchanged. Soon after the real, traditional which, by the way, is bottled without pressure from above, unlike ordinary beer, other varieties followed. Among them, dark Irish ale should be noted. This is the world-famous Guinness. Named after its founder, a Dublin entrepreneur, this stout has gained coffee color thanks to the addition of roasted barley grains and caramel malt. It is also called a particularly strong porter, although it contains about 7% alcohol. Kilkenny, a red Irish ale, is also very popular. It has a full flavor and rich ruby color. It got its name from a small Irish town where the abbey of St. Francis is located. Local monks have been brewing this beer since the 18th century. The strength of the drink is about 4%, and interesting color achieved by adding a small amount of specially processed caramel malt.
Irish ale in mainland Europe
In those countries where the traditions of brewing are rooted in the distant past, it is also customary to make ale. After all, the use of hops is a German innovation. In Belgium, the monks of the Trappist order since early medieval got along just fine without it. However, over time, brewers began to experiment by adding hops, barley and wheat malt, yeast, and even juices to the drink. This is how such ales as Rhenish Kölsch (light foamy drink) were born. Altbier (literally translated as "old beer") is also very popular in Germany. It is brewed in Düsseldorf. Belgium is able to seduce with beer even those who claim that they cannot stand this drink. One has only to try "Scream" and "Trapper Fathers", "Double" and "Triple", with the aroma of raspberries, bananas, cherries ...
El in Russia
In the Altai Territory, in the village of Bochkari, Irish ale has also recently begun to be produced. Reviews of those who have tried an authentic product say that the Russian drink is similar to the original. The first sip gives a false sensation of a bitter aftertaste, but from the second the fullness of caramel sweetness is revealed. Aroma of creamy toffees, copper-amber color, foam not too abundant. In the final, no bitterness is felt, but only a slight aftertaste of roasted grain. Reviews assure that this beer is easy to drink. It creates general impression moderately fermented drink. Here it is - Russian, called "Irish Ale", beer. How many degrees is in it? The alcohol content is quite tangible - 6.7 percent.
Many beer drinkers believe that Irish ale is a type of beer, but this is not entirely true. These drinks differ significantly in composition and production technology. Today, British and Irish pubs serve ales of every taste and color: from black strong porter with a pronounced bitterness to amber pale, soaked in the aromas of meadow grasses.
What is el?
Historians believe that the ancient Sumerians met with such a drink for the first time before our era. However, the composition and production technology of ale were developed only in the XII century AD. e. Since that time, the drink has firmly entered the lives of people. In the Middle Ages, it was a staple product and, due to its high calorie content, replaced bread. Light and dark ales are still brewed according to the old recipe.
Until the 15th century, hops were not used in beer production in the British Isles. Everything obtained as a result of fermentation was called ale. They drank it daily at the table, like kvass in Russia. Unlike milk, this product did not spoil and did not need special storage conditions. After the start of imports of aromatic hops from the Netherlands in Britain, they began to distinguish between traditional hop and Irish ale of dark and light varieties.
Etymologically, the word "el" has an Indo-European root meaning "intoxication". This version is confirmed by the presence in related English similar words (Danish and Norwegian "ol", Lithuanian and Latvian "alus", Finnish "olut"). In Northern Russia, a low-alcohol intoxicating drink was called "ol".
How is ale different from beer?
To understand how ale differs from beer, you should consider the process of making the product. English and Irish dark ales are top-fermented. In accordance with this ancient recipe, the yeast rises to the surface of the beer wort in a few days. Such a drink is fermented faster than using bottom fermentation (no more than 6 days).
The difference between ale and beer is also manifested in the aging temperature of the wort. When preparing a traditional English drink, it is higher: up to + 21ºС. Fermentation at high temperature speeds up the process and does not require additional refrigeration equipment. So the product is actively saturated essential oils and other aromatics. Then it is bottled in special metal containers and sent for fermentation at a temperature of +11…+14ºС.
Unlike lager, hops are never added to ale. Instead, gruit, a mixture of various herbs and spices, is used as a preservative and flavoring agent. Boiled in the must, they saturate the product with a unique fruity and meadow aroma. Preference is given to wheat and barley, less often rye. Some recipes include unmalted grains.
Due to the absence of hops, the bitterness in the ale is not felt as bright as in the camp. The taste is richer and denser, and the color is darker. The traditional British drink has a higher strength on average. Some varieties reach 12-15% vol. at the initial density of the wort 30-35%. To prepare the product, take water rich in mineral salts. The entire technological cycle is about 4 weeks, but in individual cases reaches several months.
Composition and useful properties
Unlike lager, authentic live ale beer is never pasteurized or filtered. As a result, it contains a lot useful substances found in brewer's yeast and barley malt. The latter is rich in such valuable elements as phosphorus, magnesium and calcium. Vitamins of groups B and E, which are present in abundance in grain products, normalize the metabolic process and have a positive effect on the condition of the skin.
It is no coincidence that top-fermented products are called “liquid bread”. They are a source of amino acids that are essential for growth and normal development. muscle mass. It has been proven that bitter hop products have a sedative effect on the body and have a beneficial effect on sleep. With regular consumption of ale, digestion is normalized, the secretion of gastric juice is intensified, and vision improves.
Top fermented product provides support to people suffering from high blood pressure. Drinks such as green ale dilate blood vessels and help fight atherosclerosis. At the same time, you should observe the measure and not abuse the amount of alcohol you drink, and pregnant and lactating women should completely refuse it.
Ale varieties
Porter is a dark ale that originated in England in the early 18th century. This product was intended for people engaged in heavy physical labor, as evidenced by the name ("porter" in English means "loader", "porter"). Therefore, it has a high calorie content and contains a large amount of amino acids. Porter is a frothy drink of almost black color, which is made from several types of malt: light, dark and burnt. The strength of the drink is from 5 to 7.5% vol. at a density of 11-14%.
Barley Wine is an extremely strong ale (up to 13% vol.) with high density(up to 30%) dark copper shade. Hence the name: barley wine. The caramel flavor is in harmony with the malty bitterness of the drink. The product is bottled in the original form and often served in wine glasses. Unlike other varieties, Barley Wine keeps well.
Mild Ale is a soft ale somewhat reminiscent of Russian kvass. The strength of the product is low: about 3% vol. at a density of 8.5%. The drink reveals all shades of malt flavor and does not have a pronounced bitterness.
Pale Ale is a light golden amber drink. In addition to malt, it has a pronounced fruity and nutty flavor. The product is made with water extremely rich in mineral salts, especially calcium sulfate. The fortress is about 5% vol., and the density of the must reaches 15%.
Stout is one of the most sought after varieties in Britain. He is rightfully the successor to porter. The aroma of roasted malt in this product is even more pronounced than in porter, sometimes reaching the bitterness of coffee. The most famous stout in the world is brewed by Guinness. This is a classic Irish drink with a pronounced aroma of caramel malt. Exist different kinds ale stout: sweet, dry, oatmeal. Their average strength is 4-6% vol. at a density of 10-14%.
Bitter Ale is an amber-copper drink with a pronounced hop bitterness. Unlike other varieties, aromatic hops are added to bitter ale. Distinguish between ordinary and special bitters. The strength of the drink is about 3.5% by volume, the density of beer wort is 9-11%.
How to drink ale
This drink is the highlight of the program in the famous English and Irish pubs. Just like traditional beer, ale does not tolerate fuss. The process of filling the glass sometimes takes up to 5 minutes. The liquid is carefully poured along the inner wall of the mug to knock off the foam cap.
It is necessary to drink the drink slowly, savoring every sip. It is believed that the rate of consumption of ale should correspond to a leisurely horse step. However, it is also not worth delaying too much, because over time, “liquid bread” loses its aroma and taste. Before serving, the beer is cooled to +7…+12ºС. Some people prefer to warm up a porter or stout, but this is a matter of taste.
In summer, light varieties are better, and a dark product is served on rainy autumn and winter evenings. Ale is a versatile drink that goes well with a variety of dishes. Light varieties are well complemented by spicy snacks. Amber is served with all dishes, from soups to vegetable stews. Dark ale goes well with meat products: game, veal, chicken, sausages.
Many are interested in the question: what is real ale, and how does it differ from the usual weak alcohol? El drink, which is characterized by a peculiar taste and quite high content alcohol. The first information about the prescription composition of ale appeared in England in the 15th century, but it is worth noting that representatives of the Sumerian civilization also used a similar drink.
El is widespread in foggy Albion and is rightfully considered national drink Irish - the ancestors of the Vikings. Currently, England remains the world's main producer of foamy drink (about 90 percent of the drink is produced on its territory) and in most cases traditional ale can be drunk there.
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Ale properties: strength, calorie content
In the Middle Ages, alcoholic ale was a staple product. After all, he did not need special storage conditions and did not deteriorate. And due to the fact that the drink contains a sufficiently large amount calories (about 40 calories per 100 grams of product) he easily replaced hearty bread. For a long time it was believed that ale brings exceptional benefits due to the fact that it contains a lot of vitamins and other useful substances.
Indeed, in a drink prepared according to traditional technology vitamins B and E are present, as well as minerals such as phosphorus, calcium, magnesium and potassium. Answering the question of how many degrees in this drink, it should be said that its degree varies from 3 to 12 percent. A pleasant fruity aroma and a fairly high percentage of alcohol make ale an anti-stress drink. After all, just one glass consumed with pleasure in a friendly company will allow you to forget about depression and cheer you up, but you still shouldn’t abuse an alcohol-containing drink.
What is the difference between ale and beer?
Wine drink ale differs in composition and technological process. In particular, the main hallmark ale brewed according to traditional technology is lack of hops. This circumstance allows the product to cook faster and gives it a characteristic sweetish taste. The unique bouquet of the drink is given by various herbs and spices present in the composition of the drink. Also, it should be noted that the cooking technology involves top fermentation at a constant temperature of 15 to 24 degrees. With this technology, during the fermentation process, the yeast is held at the top of the liquid, forming a lush head of foam. In the case of using the top fermentation method, the drink is enriched with esters and higher alcohols, which give it a recognizable aroma and a pleasant aftertaste. The process of preparing ale ends with the ripening stage at a temperature of 11 to 12 degrees, while increasing the strength of such a drink. This process usually takes about four weeks, but there are varieties that are infused for four months.
Ale beer drink has quite a few varieties that differ in production technology, color and taste. Consider the most popular varieties:
- Bitter or also called bitter ale. This product is considered the national drink of the British. He owes his appearance to the fact that they began to add a small amount of hops to the upcoming ale. The drink has a bitter taste and copper color.
- pale ale brewed using pale malt and water from the Burton region (England). The drink has a pleasant and slightly bitter aftertaste.
- Indian pale ale was invented in India, at that time a British colony. The drink is distinguished by a large amount of hops and strength.
- Porter. The drink stands out for its good taste. In him the best way sweetness and bitterness combined. In the production of this type of ale, burnt sugar and dark malt are used.
- Stout. A feature of the drink is that the ingredients are pre-fried strongly. This ale has many varieties (ginger, dry, etc.).
- Brown ale. Initially, the drink was a low-alcohol beer, but later they began to add it to large volume hop, which characterizes it modern composition. Ale can have a variety of flavors, ranging from nutty to burnt sugar.
- Lychee rose. A special type of foamy drink, characterized by a pleasant taste and the presence of a large amount of carbon dioxide, which turns it into a sparkling product.
- Original ale "real ale". It is distinguished by the fact that it does not undergo filtration and pasteurization procedures. At the same time, the drink can be stored for only about a week. I must say that this drink has preserved all the features of English ale, which has come down to us since the 18th century.
How to drink ale?
In principle, ale is consumed in the same way as regular beer. Pour it gradually around the edge of the glass. This is required to prevent large foaming, in some cases this procedure can take about five, seven minutes. You should not hurry and drink ale in large sips, but you should not tighten it too much, as the drink can run out of steam and lose its aroma. Traditionally, a mug of ale is drunk in three sips with slight pauses. Mostly ale served at a drink temperature ranging from 6 to 12 degrees, but in England it is customary to drink dark ale warmed up. So, as they say, there are no comrades for color and taste.
On your own, at home, you can make ginger ale, with 5 percent alcohol.
To prepare 5 liters of drink, you will need the following ingredients:
Ginger (one root)
300 grams of sugar.
1 teaspoon yeast.
Ginger is rubbed on a grater, lemons are squeezed into the same container and the remaining ingredients are laid out. The resulting mass is poured with boiled water, cooled to a temperature of 40 degrees.
The composition is infused in a vessel with a hydro-sample for two days. After this, the drink is placed in the refrigerator for another 24 hours. Subsequently, homemade ale can be consumed.
Harm of ale beer and contraindications
Like any alcohol, ale can harm human health if abused. Also, it should not be offered to children and nursing mothers and pregnant women. El alcoholic drink and with daily use large quantities there is a risk of cirrhosis of the liver. It can also provoke beer alcoholism.
Ale is a top-fermented beer. It is believed that the name comes from the word alu, which means "magic", "divine". This drink is really very tasty and often has a sweet aftertaste due to the addition of honey or caramel. The best ale is made in Belgium, Germany, Great Britain, Ireland.
What is ale
Ale is a top-fermented beer, which is produced using special "top" yeast. The composition of the ale includes prepared water, regular barley malt and brewer's yeast. After secondary fermentation, ale is bottled in steel tanks, and in some places even in oak barrels, add a little sugar and leave to ripen.
Due to the long quiet maturation, the ale acquires a rich, balanced taste with many shades, in which tones of dark fruits are clearly felt. In the aroma of ale, experts feel shades of caramel, cherries, figs, biscuits.
Differences between ale and beer
Until the 15th century, any product of brewing was called ale, then these two concepts began to be distinguished. Initially, hops were not used for the production of this drink, today the addition of hops is practiced everywhere.
Regular beer is produced by bottom fermentation, while ale is top fermented, an older fermentation method. Secondary fermentation of ale occurs at an elevated temperature, on average 15-25 degrees. In the final stage, the yeast forms a kind of hat on the surface of the ale. The whole 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 a maximum of aromatic and flavor shades.
Varieties and brands of ales
Depending on the country of origin and national characteristics production distinguish between American, Irish, Scottish, English, German and Belgian products. The color is divided into three large groups:
- Pale Ale - Pale malt is used to make it, which is why the drink acquires a light amber color. The taste is hoppy and malty. The fortress is in the range of 3-20%.
- Brown ale is made from caramelized malt. It has dark brown color, rich, but soft taste with hints of nuts and dried fruits.
- Dark ale - roasted malt is used in the production, so the finished drink has an almost black color. Its strength is not necessarily higher than in the case of pale ale.
The following types of ale are distinguished by style:
- porter - a very dark drink with a characteristic bittersweet aftertaste;
- stout - dark beer with hints of coffee and chocolate in the taste, the strength of which is 4-5%, for imperial - 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 old recipes, stand apart. 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 control. They are produced mainly in Belgium, in very limited quantities, and therefore incredibly appreciated by connoisseurs.
How to drink ale
Ale is drunk chilled to 10-12 degrees, at a higher temperature it loses all its attractiveness. Often bars serve a slice of lemon or orange to balance the sweetness to their own taste. It is not customary to drink ale from large beer mugs, it is better to take tall beer glasses.
Pale ale is good as an aperitif, it can be served with Thai dishes, salads and fish snacks. Brown and dark varieties are excellent digestifs, as well as companions for barbecue and solid meat dishes. From meat to ale, mutton and duck are suitable.
Ordinary beer snacks also do not spoil the taste of ale: it goes well with crackers, croutons, nuts. Of the cheeses, cheddar is the best. Certain varieties show themselves perfectly in the company of spicy blue cheeses - this unusual combination finds 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 your labels. If you see the Pale Ale label or a combination with the word Bitter, you have a pale variety with a pronounced hop aroma and a clear malt flavor. Indian India Pale Ale (aka IPA) - more interesting option with fruity, floral or coniferous tones on the palate. Brown Porter, Baltic Porter - dark rich beer with a bright aftertaste. Dry Stout, Sweet Sweet Stout, Oatmeal Stout are all varieties of thick 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. for a standard 0.5 liter bottle. Popular varieties of Belgian ale cost from 200 rubles. for a bottle.
