alt=A glass of ale|thumb|A glass of real ale from an [[English pub]] Ale is a style of beer, brewed using a warm fermentation method. In medieval England, the term referred to a drink brewed without hops.
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Ale is a style of beer made using warm fermentation, and it's a drink with deep historical roots, particularly in England where it originally referred to a hopless beverage in medieval times. Today, ale remains a popular beer style distinguished by its brewing method, making it an important category within the broader world of beer.
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Article
32 sectionsContents
- Etymology
- History
- Modern ale
- Modern beer yeast
- Sulfur metabolism
- Sugar utilization
- Flocculation
- "Real ale"
- Varieties
- British origin ale styles
- Pale ale
- Scotch ale
- Summer ale
- Old ale
- Brown ale
- Barley wine
- India pale ale
- North American origin ale styles
- Amber ale
- Sour ale
- Belgian and French origin ale styles
- Table beer
- Session ale
- Strong dark ale
- Bière de Garde
- Irish origin ale styles
- Irish red ale
- German origin ale styles
- Altbier
- See also
- References
- External links
alt=A glass of ale|thumb|A glass of real ale from an [[English pub]] Ale is a style of beer, brewed using a warm fermentation method. In medieval England, the term referred to a drink brewed without hops.
As with most beers, ale typically has a bittering agent to balance the malt and act as a preservative. Ale was originally bittered with gruit, a mixture of herbs or spices boiled in the wort before fermentation, before hops replaced gruit as the bittering agent. In England, however, it was also common to brew ale without adding herbs.