What is ale made from? Ale - centuries-old traditions for beer connoisseurs

20.08.2023

A similar drink without hops was brewed back in the 7th century. 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, it does not spoil during long-term storage).

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, ale sales 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)

How is ale made?

The production technology of this drink has changed from the very beginning of its appearance. In the 7th century, the English made it without hops, calling all fermented drinks “ale.” In the 16th century, hops brought from the Netherlands appeared in ale.

Now a whole ale production has already been established. Omitting all the details of preparation, and speaking briefly, the drink is prepared for about a month (rarely - 4 months). Long-term top fermentation (yeast is on the surface, not at the bottom), the absence of pasteurization and sterilization provide the ale with its original taste.

By the way, the sweetness of malt during the manufacturing process is determined not by the presence of hops, but by spices and herbs (gruit), which are brewed in the wort.

When the drink is ready, it is sent into barrels and bottles, adding a bit of sugar to each, and sealed. Sugar resumes the fermentation process and the ale matures for another 2-3 weeks. All this affects the characteristics of the ale.

Beverage characteristics

The taste is soft, not bitter and sweetish, slightly fruity. The slight bitterness of the first sip gives way to the creamy sweetness of the toffee.

Color - from light amber to dark copper.

The consistency is thick, the foam is not abundant.

Strength - depends on aging, but on average - 2.5-10%.

Calorie content — 50 kilocalories per 100 ml.

Drinks easily and with pleasure.

History of ale

If beer existed among the Sumerians 3 thousand years BC, then ale began to be brewed in England in the 7th century AD, and the word “beer” began to be used only in the 15-16th century, when hops appeared in the composition of ale. But it didn’t really take root; as before, it was not hops that were most often added to ale, but gruit - a special collection of wormwood, yarrow, caraway, juniper berries, heather, myrtle, spruce resin, wild rosemary, ginger, nutmeg, cinnamon, anise and honey. Traders could sell this mixture only with the blessing of the church.

In the Middle Ages, ale among the British enjoyed the same popularity as bread, becoming an integral part of life. In those years it was often called “liquid bread.”

Varieties of ale began to appear not only to diversify the taste, but also in connection with certain life situations. Thus, the ale delivered from England to India spoiled, which affected the increase in alcohol in it. This variant was called "India Pale Ale".

Now the popularity of the ancient English drink is not waning. This is evidenced by both its demand in many countries around the world and regularly held holidays dedicated to this alcohol. For example, in England an annual winter “Ale Festival” is held.

Currently, ale is brewed in Great Britain, Scotland, Ireland, Germany and Belgium. And in each of these countries it has its own characteristics and varieties. In general, over 17 varieties of ale are known, which will now be discussed.

Varieties of ale

"Bitter"(Bitter/bitter). It is not bitter, but rather sweetish and fruity; they simply used hops in it earlier than others, so they called it “bitter”. Its shades can range from bronze to dark copper. The most popular. In England in the 15th century it was present on every table at lunchtime.

"Pale Ale"(pale). Light, with a piquant spicy taste.

Mild Ale(soft). Light, bright, malty taste, low strength (3–3.6%). The variety is considered young and unseasoned. This is a miners' ale, the most beloved in Wales.

"Brown ale"(brown). Dark, low alcohol (3–4%), nutty aroma, moderate bitterness and a sweetish, sometimes slightly chocolatey taste. The American version is more dry and bitter in taste.

"Stout"(stout). Irish ale brought by Catherine II to Russia. Among the types of drink, we can note the internationally recognized dark Guinness (7% alcohol) and red Kilkenny (4% alcohol).

"Old ale"(seasoned). Dark, strength – high (6-10%), taste – sour, thick, with a hint of fruit, herbs and spices, aging – from 1 year. Prepared in England.

"Alt"(alto). Prepared in Dusseldorf (Germany).

"Burton Ale"(Barton). The best varieties are “Fullers Golden Pride” and “Bass No. 1”. The color of the ale is dark, the taste is sweetish, with apple, pear and honey notes, the strength is high (that’s why it is almost always diluted), aging is from 1 year.

"Scotch Ale"(scotch). Scottish ale is dark in color with a caramel flavor. Prepared in the north, it differs from the south in its nutty flavor and notes of smoke in the aroma.

"Belgian Ales"(Belgian). Light, the strength is very high. Prepared in Belgium using our own technology (using sugar).

"Trappist Beer" It was prepared back in the Middle Ages by the Belgian monks of the Trappist order. Experiments with additives allowed the appearance of such varieties as “Rhine Kölsch”, “Double”, “”, “Triple”, “Trappist Fathers” in which you can feel raspberry, cherry, banana and many other aromas.

In addition to the above, there are also such varieties of ale as “Porter” (porter), “India Pale Ale” (Indian light), “Dark ale” (dark), “Light Ale” (light), “Strong ale” (strong), "Barley wine" (barleywine).

How to drink such wonderful alcohol?
Everything is very simple - just like regular beer. Some gourmets dip pieces of citrus fruit into a glass of ale. But this is done very rarely, since the ale in this case acquires a fair amount of sourness.

What do they drink with?

Light and golden varieties With their freshness they perfectly complement hot, salty and spicy dishes, Indian, Thai or Mexican cuisine. Pairs perfectly with sushi and cream cheeses.

Amber varieties- almost universal. They can be used to wash down almost all dishes - from rich soups to sandwiches, pizza and barbecue. Blue cheeses are considered an excellent snack. Do not drink them only with sweet dishes, which interrupt the taste of the drinks.

Dark varieties– ideal for chicken, game, sausages, hamburgers, aged cheddar cheese and mushroom sauces. An interesting combination of such drinks with chocolate desserts (for example, Irish Sacher Torte) or mousses.

In general, ale harmonizes perfectly with cheese, seafood, and meat. But the drink will not lose anything if you snack on it with crackers or nuts.

Beer is one of the oldest alcoholic drinks, known back to the times of Ancient Egypt. As a rule, it is made from barley, less often from corn, rice or wheat. Very rare varieties such as African cassava beer, Brazilian potato beer and Mexican agave beer are found.

Beer is divided into three main groups based on the type of yeast used:

Ale (ale) – this requires “top” yeast
Lager (lager) – “grassroots” yeast
Lambic (limbic) – so-called “spontaneous fermentation”

The very name of all these drinks in many languages comes from the word “drink” (for example, Lat. Bibere - drink, beer - beer), perhaps because this is the first drink discovered by man.

The word "El" comes from alu, which means "magical", "divine". This word is used in ancient Egyptian manuscripts, of Proto-Indo-European origin.

“Lager”, from the German “lagern” - “to withstand”, “to store”. The beer is fermented in special containers called lager tanks. This species got its name from them.

“Lambik” was named so because of its place of origin - there is a municipal region of Lembeek near Brussels. Only Belgian specialty beers can be called this way.

Let's take a closer look at what ales are

Their fermentation must occur at a temperature higher than the beer temperature, and because of this, the aroma and taste contain fruity notes, and the ale itself has a sweetish taste. This drink is especially common in Ireland, Germany, England, Belgium and the USA.

In the Middle Ages, any beer was considered ale, and only after the widespread use of hops began to distinguish between beer itself (with hops) and ale (without hops). But over time, this difference was erased again.

Due to the development of technology, it is now difficult to distinguish lager (light beer) from ale, and some breweries even use combined production technology, so it is often difficult to say for sure.

In turn, ale is also divided into groups:

Light ale is made from light malt, the alcohol percentage ranges from 3 to 20. The bitterness of the drink can also vary greatly - from barely noticeable to “intolerable”. Bitter ale also has its own name - bitter.
Brown ale uses caramel malt, which gives this type its unique color. The taste of this drink should be soft, non-aggressive, rich, with a nutty note. Most often found in the UK.
Dark ale is made from roasted malt, and the beer is almost black in color. There are an extremely large number of varieties, and the amount of alcohol can be either very small or large.

Belgian ales are a special group. All of them belong to white ale, and can contain double or triple the alcohol level. They also contain a large amount of sugar, which helps keep the taste neutral. Oddly enough, this species became widespread in monasteries.

Germany is considered the birthplace of lager, but ales are also brewed here, special ales are German ales.

Cologne and Dusseldorf, two competing cities, brew ale that differs from the Belgian in a richer taste. In Cologne they brew a light, “Cologne” type of ale (Kolsch), and in Düsseldrof they brew a semi-dark one, like weakly brewed black tea (Altbeer).

Don’t forget about German wheat ales, which, by the way, are related to beer only in terms of production technology:

With fruity aroma
With a spicy aroma
With a neutral yeast odor.

The peculiarity of wheat beer is that you will never find it filtered, and “top” yeast is used for fermentation. Try new types of ale and enjoy their taste with Keggers!

Ale is the progenitor of modern beer. They first started making it in Egypt. Until the 15th century in Europe, this was the name given to all types of beer, the recipes of which contained various mixtures of spices that replaced hops. A distinctive feature of ale is its unusual bitter-sweet taste, as well as a denser and more viscous consistency of the drink compared to regular beer.

What is ale, its history

Traditional ale is based on recipes derived from the ancient civilizations of Babylon, Egypt and Southern Mesopotamia. The drink got its name from the Indo-European word alut, which in some dialects means the creation of a magical, witchcraft or intoxicating effect. This statement is confirmed by records of the presence in the drink of a certain mixture of herbs with psychotropic and tonic properties.

In the Middle Ages, the drink became popular and became widespread among the northern peoples of Europe. Due to its energy value, it was considered an essential part of any family’s dinner table, for which it was nicknamed “liquid bread.”

Today, traditional ale is almost the only drink whose recipe and production method have remained virtually unchanged, despite its thousand-year history. Currently, large ale production is located in Ireland, Great Britain, Belgium and the USA.

Features of ale production

The process of making ale is practically no different from the technology of creating beer. A striking distinctive feature of the drink is the use of a special composition of herbs and spices called “gruit”, which in beer is replaced by hops.

Gruit can contain wormwood, ginger, caraway, cinnamon, nutmeg, spruce resins, yarrow, wild rosemary, juniper, anise, honey and much more.

From the mid-15th century, the processes for making beer and ale began to differ due to the change in the traditional method of top fermentation to bottom fermentation. In addition, unlike beer, there are no filtration or pasteurization processes in the production of ale.

Types of ale

The taste, color and strength of ale depend on a set of herbs and spices. The main types of ale are:

Scotch Ale– Scottish dark ale based on toasted barley malt with a pronounced caramel flavor.

Belgian Ales- a product of the Belgian brewing school. In most cases, this is a light drink, which, due to the use of sugar in production, turns out to be very strong. The taste can be traced with sweet fruits and citrus fruits.

Burton– a sweet ale with a minimum aging of one year. The increased strength practically excludes its use in its pure form. A distinctive feature is considered to be apple and pear flavor with hints of clover honey.

Old– aged British ale with a rich sweet and sour taste. The color of the drink is exceptionally dark thanks to the caramel roasting of barley malt. The aroma is most often accompanied by subtle notes of herbs, spices or fruits.

Mild– a Welsh unripe drink of pale brown color. It has a soft taste thanks to the use of special brewing sugar and dark varieties of malt.

Brown Ale– moderately sweet dark ale of medium strength. Produced exclusively from roasted malt, which can impart nutty, chocolate or caramel notes depending on the region of production.

Pale– a light type of drink, the production technology of which is close to beer. In the final stages of maturation of this ale, hops are used, which imparts unusual spicy notes to the taste.

The most iconic ale is produced in Ireland and several breweries in England. They use a recipe that has never changed.

Description

Ale is a type of beer that is produced through 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. The drink also changes its taste depending on the 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 the ale, it is enough to store it for a month at room temperature. Beer lovers claim that such storage makes the drink even tastier.

Ale is a 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. Low-alcohol drinks, including beer, were considered a safe alternative to drinking water. Unlike other products, this beer had a long shelf life, which was a very important advantage at that time. 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, mainly 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.

Calories: 41 kcal.

Energy value of the product Beer ale:

Proteins: 0 g.
Fat: 0 g.
Carbohydrates: 2.9 g.

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, is not pasteurized or filtered. The drink is first infused and then poured into barrels. The main distinguishing feature of ale is that it is produced using the top-fermentation method. The result is a drink with a more complex aroma and taste, predominantly copper in color.

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 slightly bitter. This drink has a pleasant dark copper color and has a refreshing taste. The strength of Bitter is within 4-5%.

Pale ale is 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 in 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 the role of a natural preservative in the drink. 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 - a drink that appeared in the 18th century as an alternative to traditional ale. Porter owes its appearance to Ralph Harwood, who began using dark malt and burnt sugar to produce beer. The beer had a 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 is a type of porter and 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 is a 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”, which is distinguished by the fact that the drink is not filtered or pasteurized. 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 moderate quantities prevents the development of 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 ale beer slowly, enjoying its pleasant taste. Before drinking, the beer can be cooled slightly (up to +6 degrees), since a supercooled drink loses its taste. Interestingly, some types of porter are served warm.

It is not customary to eat ale beer, as even the most delicate dish will overwhelm its light 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. The true taste of ale can be enjoyed in a 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 and a sweetish aftertaste, which gives dishes a special taste. Ale is perfect for preparing the base for soups with the addition of oysters or crabs. Also, preparing beef, onion and cheese soups cannot be done without it. Ale goes well with seafood, meat dishes, and fish.

The drink is great for making very delicate French batter. In order to prepare a beer batter, we will need ale, 2 egg whites, 40 g of butter, 125 g of flour. Pour 1/8 liter of ale into the flour and stir until smooth. Then add butter, 2 egg whites, mix again. This batter is perfect for cooking meat, fish, and also for frying shrimp.

How to cook at home?

You can easily make a refreshing ginger ale 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, homemade ginger ale is left 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, prevents the release of calcium from the bones, which, in turn, prevents the formation of kidney stones.

Drinking a small amount of stout will also do more good 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 is a low-alcohol drink, its excessive consumption can lead to the development of beer alcoholism.

Drinking four glasses of beer per day increases the risk of liver cirrhosis by 2 times.