Ale

Ale is an ancient word for a fermented alcoholic beverage obtained chiefly from malted barley.

Related Topics:
Fermented - Alcoholic - Beverage - Malted - Barley

~ ~ ~ ~ ~ ~ ~ ~ ~ ~

Before the introduction of hops into England from the Netherlands in the 15th century the name "ale" was exclusively applied to unhopped fermented beverages, the term "beer" being gradually introduced to describe a brew with an infusion of hops. This distinction no longer applies.

Related Topics:
Hops - Netherlands - 15th century

~ ~ ~ ~ ~ ~ ~ ~ ~ ~

Ales are brewed with top-fermenting yeasts at temperatures from 15 to 25 °C (59 to 77 °F). For comparison, lagers are brewed over longer periods, at lower temperatures, to satisfy the bottom-fermenting yeasts. Ales are also usually served at a higher temperature than lagers: in the UK typically around 12 °C (54 °F) for an ale as compared to 8 °C (46 °F) for a lager.

Related Topics:
Top-fermenting - C - F - Lagers

~ ~ ~ ~ ~ ~ ~ ~ ~ ~

In a number of U.S. states, especially in the western United States, "ale" is the term mandated by state law for any beverage fermented from grain with an alcoholic strength above that which can legally be named "beer," without regard to the method of fermentation or the yeast used. This distinction is not obsolete, but it is idiosyncratic.

Related Topics:
U.S. state - Western United States

~ ~ ~ ~ ~ ~ ~ ~ ~ ~

In former times the Welsh and Scots had two distinct kinds of ale, called common and spiced ales, the relative values of which (compared to mead) were appraised by law in the following terms:

Related Topics:
Welsh - Scots - Mead

~ ~ ~ ~ ~ ~ ~ ~ ~ ~

:If a farmer have no mead, he shall pay two casks of spiced ale, or four casks of common ale, for one cask of mead.

~ ~ ~ ~ ~ ~ ~ ~ ~ ~

Ales are very common in Britain, Germany, the United States, and Belgium; however, Lager is the dominant style of beer in almost all countries, worldwide.

Related Topics:
Britain - Germany - United States - Belgium - Lager

~ ~ ~ ~ ~ ~ ~ ~ ~ ~