If you are a connoisseur of a foamy drink, then you should know the main ingredients from which beer is made. These are water, malt and hops, the fermentation of which leads to the appearance of a drink that has become national in some countries. Connoisseurs of "foamy" are well versed in its varieties, they study the history of origin and the most popular recipes, so the question of what is healthier beer or ale is not an idle one. These drinks are very popular, but many are also interested in differences in tastes and composition, which we will help you figure out.
A bit of history
Few people know, but the remains of hops were found in settlements that lived 3-3.5 thousand BC, and they were found in Muslim Iran. According to another version, beer has been known since the Neolithic era - the new stone age, when humanity made a big breakthrough. It is even believed that some peoples originally grew crops in order to make them later foamy drink. Over time, a person went further and began to invent new varieties of it, and it is not for nothing that the question of what is better ale or beer sounds quite often today. It is difficult to answer it, because at its core, the first is a type of the second, has the same composition, but differs in the method of preparation.
Despite the fact that this is “one field of a berry”, in the same England today there are big disputes regarding kinship, although it is obvious. By the way, it was the British who came up with another kind of “foamy” in the 15th century AD, while initially it was not hops that were used for this, but a mixture of herbs and spices (gruit). Now the composition is almost the same, except for the same gruit added at the final stages of production. The difference is only in the way of fermentation.
Differences in cooking
If lager, which is the common name for beer, is made by bottom fermentation, then in the case of ale, the yeast is fermented by carbon dioxide at the top of the mixture. In the case of “foamy”, the yeast settles to the bottom, while this process lasts about two months, after which the contents of the container heat up quickly, which allows you to stop the fermentation process. Beer becomes clean after filtration, although there are also non-filtered varieties, while it is not difficult to assume that heating kills beneficial microorganisms, which cannot be said about the second test subject, because the answer to the question of which is more useful is obvious to many.
Perhaps you, too, will understand whether beer or ale is better if you compare the process described above with what happens in the production of the second drink. Fermentation takes place on the surface, at a higher temperature and with the participation of carbon dioxide. After the end of the process, which takes 30 days, at most, the semi-finished product is poured into containers, into which sugar, gruit and other additives are added. This is how re-fermentation occurs, but it is difficult to say what is tastier, since this drink is designed for lovers. Ale, cooked properly, is somewhat bitter, although this attracts many in the "foamy".
Difficult in this case to talk about what is tastier or healthier, since their composition is very similar, and as for palatability, then by giving preference to one of the subjects, we risk falling out of favor with the connoisseurs of the other. Therefore, we will leave the question of what is tastier to your discretion, because there is no arguing about tastes.
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 poured into steel containers, and in some places even into oak barrels, a little sugar is added and left to mature.
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 ale occurs at an elevated temperature, an average of 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 - made from caramel malt. It has a dark brown color, rich but mild taste with hints of nuts and dried fruits.
- Dark ale - roasted malt is used in the production, therefore ready drink is almost black. Its strength is not necessarily higher than in the case of pale ale.
The following types of ale are distinguished by style:
- porter - 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 - sour beer, fermented wild yeast. Fruit lambics are especially popular: cherry, raspberry, peach, etc.
Trappist ales stand apart, which are brewed in monasteries according to old recipes. 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 dishes Thai cuisine, 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. Some varieties show themselves perfectly in the company of spicy cheeses with blue mold 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 - these are all varieties of dense and dark, sometimes quite strong stout.
Ale - price in WineStyle
AT WineStyle stores there are 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.
El is a favorite of many low alcohol drink, which is close in production technology to beer, but unlike the latter, is prepared using top fermentation, has a peculiar sweetish taste. So Stevenson's statement that ale was brewed from mountain heather by dwarves in deep caves is not entirely true.
Ale is different from beer not only by top fermentation, but also by gassing: if for beer it is carbon dioxide, then for ale it is carbon dioxide coupled with nitrogen. And also the fact that ale is not pasteurized and not sterilized.
Ale is different from lager higher fermentation temperature (15-24°C), cooking speed and sweetness, as well as the lack of pasteurization.
How is ale made?
The production technology of this drink has changed since the very beginning of its appearance. In the 7th century, the British made it without hops, calling all fermented drinks “ale”. In the 16th century, hops, brought from the Netherlands, appeared in the composition of ale.
A whole production of ale has already been established. Omitting all the details of preparation, and in short, the drink is prepared for about a month (rarely - 4 months). Long top fermentation (yeast is on the surface, not at the bottom), the lack 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 the spices and herbs (gruit) that are boiled in the wort.
When the drink is ready, it is sent to barrels and bottles, adding sugar to each bit, and corked. Sugar resumes the fermentation process and for another 2-3 weeks the ale matures. All this affects the characteristics of the ale.
Drink characteristics
The taste is soft, not bitter and sweetish, slightly fruity. The light bitterness of the first sip is replaced by the creamy sweetness of toffee.
Color - from light - amber to dark - copper.
The consistency is thick, the foam is not plentiful.
Fortress - depends on exposure, but on average - 2.5-10%.
calories — 50 kilocalories in 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 from the 7th century AD, and the word “beer” began to be used only from the 15th-16th century, when hops got into the composition of ale. But it didn’t really take root, as before, most often not hops were added to ale, but gruit - a special collection of wormwood, yarrow, cumin, 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 enjoyed the same popularity with the British as bread, becoming an integral part of life. In those years, it was often called "liquid bread."
Ale varieties began to appear not only for a variety of taste, but also in connection with some life situations. So, ale delivered from England to India deteriorated, 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 weakening. Evidence of this is both its demand in many countries of the world, and regularly held holidays dedicated to this alcohol. For example, in England there is an annual winter "Festival of Ale".
Ale is currently brewed in the UK, 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 be discussed now.
Ale varieties
"Bitter"(Bitter/bitter). It is not bitter, but sweetish - fruity, they just used hops before others, so they called it "bitter". Its shades can range from bronze to dark copper. The most popular. In 15th century England, it was present at lunchtime on every table.
"Pale Ale"(Pale). Light, with a piquant spicy taste.
"Mild Ale"(soft). Light, bright taste, malty, low alcohol content (3–3.6%). The variety is considered young and unseasoned. This is the miners' ale, the most beloved in Wales.
"Brown ale"(brown). Dark, low ABV (3–4%), nutty flavor, moderate bitterness and sweetish, sometimes slightly chocolate flavor. 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, the world-famous dark Guinness (7% alcohol) and red Kilkenny (4% alcohol) can be noted.
"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 Düsseldorf (Germany).
"Burton Ale"(barton). The best varieties- "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 (therefore it is almost always diluted), aging is from 1 year.
"Scotch Ale"(scotch). A dark colored Scottish ale with a hint of caramel. Cooked in the north differs from the south in a nutty flavor and notes of smoke in the aroma.
"Belgian Ales"(Belgian). Light, fortress - very high. Prepared in Belgium according to their 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 have allowed the emergence of such varieties as "Rhine Kölsch", "Double", "Scream", "Triple", "Fathers Trappists" in which you can feel raspberry, cherry, banana and many other flavors.
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 - like regular beer. Some gourmets dip pieces of citrus into a glass of ale. But this is done very rarely, since ale in this case acquires a fair amount of sourness.
What do they drink with?
Light and golden varieties their freshness is perfectly complemented by spicy, salty and spicy dishes, Indian, Thai or Mexican cuisine. Pairs well with sushi and cream cheese.
Amber varieties are almost universal. They can be washed down with almost all dishes - from rich soups to sandwiches, pizza and barbecue. Great snack blue cheeses are considered. Do not drink them only with sweet dishes that interrupt the taste of drinks.
Dark varieties- ideal with chicken, game, sausages, hamburgers, aged cheddar cheese and mushroom sauces. An interesting combination of such drinks with chocolate desserts(for example, Irish sacher cake) or mousses.
In general, ale is in perfect harmony with cheese, seafood, meat. But the drink will not lose anything if it is eaten with crackers or nuts.
Ale is a favorite low-alcohol drink by many, which is close in production technology to beer, but unlike the latter, it is prepared using top fermentation and has a peculiar sweetish taste. So Stevenson's statement that ale was brewed from mountain heather by dwarves in deep caves is not entirely true.
Ale is different from beer not only by top fermentation, but also by gassing: if for beer it is carbon dioxide, then for ale it is carbon dioxide coupled with nitrogen. And also the fact that ale is not pasteurized and not sterilized.
Ale is different from lager higher fermentation temperature (15-24°C), cooking speed and sweetness, as well as the lack of pasteurization.
How is ale made?
The production technology of this drink has changed since the very beginning of its appearance. In the 7th century, the British made it without hops, calling all fermented drinks “ale”. In the 16th century, hops, brought from the Netherlands, appeared in the composition of ale.
A whole production of ale has already been established. Omitting all the details of preparation, and in short, the drink is prepared for about a month (rarely - 4 months). Long top fermentation (yeast is on the surface, not at the bottom), the lack 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 the spices and herbs (gruit) that are boiled in the wort.
When the drink is ready, it is sent to barrels and bottles, adding sugar to each bit, and corked. Sugar resumes the fermentation process and for another 2-3 weeks the ale matures. All this affects the characteristics of the ale.
Drink characteristics
The taste is soft, not bitter and sweetish, slightly fruity. The light bitterness of the first sip is replaced by the creamy sweetness of toffee.
Color - from light - amber to dark - copper.
The consistency is thick, the foam is not plentiful.
Fortress - depends on exposure, but on average - 2.5-10%.
calories — 50 kilocalories in 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 from the 7th century AD, and the word “beer” began to be used only from the 15th-16th century, when hops got into the composition of ale. But it didn’t really take root, as before, most often not hops were added to ale, but gruit - a special collection of wormwood, yarrow, cumin, 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 enjoyed the same popularity with the British as bread, becoming an integral part of life. In those years, it was often called "liquid bread."
Ale varieties began to appear not only for a variety of taste, but also in connection with some life situations. So, ale delivered from England to India deteriorated, 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 weakening. Evidence of this is both its demand in many countries of the world, and regularly held holidays dedicated to this alcohol. For example, in England there is an annual winter "Festival of Ale".
Ale is currently brewed in the UK, 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 be discussed now.
Ale varieties
"Bitter"(Bitter/bitter). It is not bitter, but sweetish - fruity, they just used hops before others, so they called it "bitter". Its shades can range from bronze to dark copper. The most popular. In 15th century England, it was present at lunchtime on every table.
"Pale Ale"(Pale). Light, with a piquant spicy taste.
"Mild Ale"(soft). Light, bright taste, malty, low alcohol content (3–3.6%). The variety is considered young and unseasoned. This is the miners' ale, the most beloved in Wales.
"Brown ale"(brown). Dark, low-strength (3–4%), nutty flavor, moderate bitterness, and a sweet, sometimes slightly chocolate flavor. 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, the world-famous dark Guinness (7% alcohol) and red Kilkenny (4% alcohol) can be noted.
"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 Düsseldorf (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 (therefore it is almost always diluted), aging is from 1 year.
"Scotch Ale"(scotch). A dark colored Scottish ale with a hint of caramel. Cooked in the north differs from the south in a nutty flavor and notes of smoke in the aroma.
"Belgian Ales"(Belgian). Light, fortress - very high. Prepared in Belgium according to their 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 have allowed the emergence of such varieties as "Rhine Kölsch", "Double", "Scream", "Triple", "Fathers Trappists" in which you can feel raspberry, cherry, banana and many other flavors.
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 - like regular beer. Some gourmets dip pieces of citrus into a glass of ale. But this is done very rarely, since ale in this case acquires a fair amount of sourness.
What do they drink with?
Light and golden varieties their freshness perfectly complements spicy, salty and spicy dishes, Indian, Thai or Mexican cuisine. Pairs well with sushi and cream cheese.
Amber varieties are almost universal. They can be washed down with 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 that interrupt the taste of drinks.
Dark varieties- ideal with chicken, game, sausages, hamburgers, aged cheddar cheese and mushroom sauces. It is interesting to combine such drinks with chocolate desserts (for example, Irish Sacher cake) or mousses.
In general, ale is in perfect harmony with cheese, seafood, meat. But the drink will not lose anything if it is eaten with crackers or nuts.
Dark ale is a strong beer brewed with barley malt and herbal mixture by top fermentation. This drink is characterized by a pronounced fruity aroma and taste, combining sweetness and light bitterness. Popular varieties of ales are porters and stouts.
Today dark ales are made in Scotland, Ireland and Belgium. Depending on the country of manufacture, each of them has its own characteristics.
Irish dark ale
Beer Irish ale dark is a strong and at the same time soft drink, with a pronounced wine flavor and caramel aroma. It is brewed from a thick wort with a high gravity. This beer is characterized by a rich ruby hue and high content alcohol without spoiling the taste.
Belgian dark ale
Belgium is considered one of the capitals of brewing, therefore, speaking of beer, one cannot fail to mention the Belgian dark ale. It has been brewed here since the time of the monastery abbeys, and many traditional recipes are followed in the production of ales today.
This is a beer with a sweetish aftertaste, as well as fruity, spicy and caramel notes. The color of the drink varies from dark amber to deep brown. When pouring a Belgian dark ale into a glass, a rich head of foam forms.
Scottish dark ale
Another type of this beer is Scottish dark ale, which is brewed in the northern regions of the kingdom. It is distinguished by a very rich dark color, pronounced malt flavor and aroma with smoky and roasted notes. The taste of this drink is similar to English bitters - woody notes and a slight sourness are also felt in it.
Scottish ales have different strengths. There are several types:
- Light - alcohol content 3-4%.
- Heavy - alcohol content 4-5%.
- Export - alcohol content 5.5-6%.
- Strong Scotch Ale - 6-8% alcohol content.
To taste authentic dark ales and enjoy its deep and rich taste, visit specialty beer restaurants, such as the Kriek Brasserie.
