The most popular question that owners, bartenders and regulars hear is: how is ale different from beer? There is no answer to it, because the question itself is fundamentally wrong. To understand this, you have to dive into the topic of varieties of foamy drink.
Traditionally, the inhabitants of Russia associate beer with a light lager, therefore, when tasting ale, they ask the question indicated above. In fact, ale, like lager, is one of the types of beer, so asking how it differs from a foamy drink is not entirely correct.
Distinctive features of ale
So what is the difference between ale and beer in our usual sense? Here are a few main points:
- Ale is made using top fermentation technology. Brewer's yeast is light enough to float up and form a head. Lager, on the other hand, is prepared differently, using heavier fungi that settle to the bottom of the barrel.
- Light yeast loves heat, so ale fermentation occurs at a temperature of +15 to +24 degrees. Such conditions cause intense release of essential compounds and natural flavors. This makes the beer richer but less stable.
- Classic ale stays alive to the last drop. It is neither filtered nor pasteurized. That is why the drink has such a bright unforgettable taste.
- Ale contains much less alcohol than lager. The fact is that initially this type of beer was used to quench thirst, and it became an alcoholic drink much later. The technology of preparation has remained unchanged, therefore, in comparison with the lager, ale contains less carbon dioxide.
Ale types
In order to never confuse ale and lager, it is enough just to remember which drinks exactly belong to the ale family:
- Bitter, pale, Indian, soft, brown, strong ales;
- barley wine;
- Scottish ale;
- Porters;
- Stouts;
- Trappist beer.
Want to see for yourself the difference between ale and top-fermented beer? Check out the German pub Jager Haus!
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 Stevenson's beautiful ballad (translated by Marshak) is composed of Irish ale. 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 - 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 this plant was not known in the British Isles until the 15th century, when it began to be imported 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 is different from what we know barley drink also 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 us trace only the general scheme of production. Unlike lager - a bitter, calm beer, ale 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
At such a high temperature, the fermentation process is faster than that of 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 fruity taste. 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 ale beer? How many degrees is in it? 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 honey drink, which, by the way, is bottled without pressure from the top, unlike regular 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 is given its coffee color by the addition of roasted barley 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 an interesting color is achieved by adding not a large number 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 Trappist monks since the early Middle Ages have done just fine without it. However, over time, brewers began to experiment by adding hops, barley and wheat malt, yeast and even juices. This is how ales such as Rhenish Kölsch (light foamy drink). 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 gives the overall impression of a moderately attenuated drink. Here it is - Russian, called "Irish Ale", beer. How many degrees is in it? The alcohol content is quite tangible - 6.7 percent.
fb.ru
Ginger ale
Ginger ale is a refreshing, mildly sweet drink with a subtle ginger flavor. It is most often used in pure form, but sometimes as an additional component to cocktails.
Apart from their palatability, ginger ale has many useful qualities. It is recommended to be used for indigestion, it also soothes coughs and sore throats. As mentioned above, ginger ale is popular in non-alcoholic cocktails. This helps those people who do not drink alcohol, but do not want to fight off the company. So let's quickly look at a couple of recipes with you on how to make ale.
Ginger non-alcoholic ale recipe
Ingredients:
- ginger root - 150 g;
- granulated sugar - 4 tbsp. spoons;
- lemon - 3 pcs.;
- carbonated water - 3 l;
- mint leaves - to taste.
Cooking
How do you make ginger ale at home? We take fresh ginger, peel it, rub it on a coarse grater and, without draining the resulting juice, mix well with granulated sugar. Then add the finely grated lemon zest, mix and press the resulting mixture with something heavy for about 20 seconds. Next, we pass the peeled lemons through a juicer and add all the juice to our mixture. Fill with sparkling water and let the drink brew for about 10 minutes. Then, carefully try and, if it turned out too sour, then add a little more sugar, and if sweet, then dilute it with lemon juice. We filter ready drink and pour into glasses. Decorate with mint sprigs on top. On summer days, ice cubes can also be added to the drink.
Alcoholic ginger ale recipe
Ingredients:
- sugar - 1 tbsp.;
- ginger root - 30 g;
- lemon juice - 0.5 tbsp.;
- dry yeast - ¼ teaspoon;
- boiled cold water- 2 l.
Cooking
How to make alcoholic ginger ale? So, we take a clean 2's liter bottle from plastic and using a funnel, pour sugar and dry yeast into it. Then we take a fresh ginger root, peel and rub on a fine grater. You should have approximately 2 tbsp. spoons of ginger puree Carefully transfer the grated ginger into a faceted measuring cup and set aside.
Take a lemon, squeeze the juice out of it and add it to a glass of ginger. Thoroughly mix the contents of the beaker until homogeneous mass. Then add a little pre-boiled, but chilled water and stir well. If you still want to make non-alcoholic ale, then at this step just add honey or sugar, mix and pour into glasses, garnished with fresh mint. But to get alcoholic or fermented 
ginger ale carefully pour the contents of the glass into a bottle with yeast and sugar. Close the lid and shake well until the sugar is completely dissolved. Then we pour water into the bottle, without adding about 2 cm to the neck. Now we put our drink in a warm place and wait 2 days for the ale to ferment. You can check the degree of fermentation in the following way: gently press the bottle with your finger and as soon as it becomes hard and does not begin to be squeezed, then the fermentation is completed. This process usually takes 24 to 48 hours. After that, the alcoholic ginger ale is ready. Before drinking, the drink must be filtered through a strainer or gauze. Another nuance, before opening a bottle of ginger ale, it must be thoroughly cooled in advance in the refrigerator, otherwise the drink will simply splash out.
Pour the alcoholic drink into glasses, decorate with mint, cinnamon or orange zest and serve.
womanadvice.ru
Ginger ale
We all know great amount varieties of beer. But among them there is one that stands separately - this is ginger ale (beer). This drink, in principle, only in color and foam can remind us of real beer. It's in classic version non-alcoholic. But there are recipes that allow you to cook it as an alcoholic one. All this can be easily done at home. Your beer will differ from store analogues, only natural products. Ginger beer is a highly carbonated, brown-colored sweet drink with a strong ginger flavor. As a rule, it is drunk chilled in its pure form or added to spirits (vodka, whiskey, gin). Ginger beer can taste like regular kvass, which can be a little sweeter. Instead of a malt base, it uses a mixture that consists of ginger, lemon and cane sugar. Such a drink was invented by the surgeon and American pharmacist Thomas Cantrell. The first recipe for such beer appeared in the 70s of the nineteenth century.
non-alcoholic ginger beer recipe
Ingredients:
Cooking:
Grate the ginger root and mix it with sugar. Add lemon juice and mix thoroughly. Pour our mixture with cold mineral sparkling water. We insist 5 minutes. Then we filter the ginger beer through cheesecloth, add mint and a few pieces of lemon. We serve to the table.
Alcoholic ginger beer recipe
Ingredients:
- 25 g of crushed ginger;
- 400 g of sugar;
- 150 ml of white wine;
- 4 liters of water;
- 15 g dry yeast.
Cooking:
Mix ginger with wine and sugar, pour hot water and let cool to 30°C. Add dry yeast. When fermentation is noticeable, after about 2-3 hours, pour ginger beer into a bottle and put it under a water seal (as an option, you can put a medical glove on the bottle and make a hole in one of your fingers). We filter our drink through cheesecloth after 2 days. Pour it into bottles, close tightly with lids and put in the refrigerator. After one day in the refrigerator, ginger ale is ready to drink. It foams like real beer thanks to carbon dioxide.
Jamaican ginger ale
Ingredients:
- 30 g of tartar;
- 100 g of ginger;
- 2 kg of cane sugar;
- 4 lemons;
- package of brewer's yeast.
Cooking:
Mix chopped lemon with skins, grated ginger, sugar and cream of tartar. Then we cook this mixture for half an hour on low heat for half an hour. Cool down to room temperature and add yeast. The mixture ferments for a day. Then pour it into another bowl and leave until fully ripe.
A little about the features of ginger beer:
- Another name for ginger beer is ginger lemonade.
- Pairs well with whiskey.
- Ginger non-alcoholic beer is often drunk by characters from the Harry Potter books.
- Used to treat headaches, coughs and indigestion.
oimbire.com
Ginger ale: drink properties and cooking recipes
Nowadays, there are a large number of alcoholic and soft drinks among which ale is very popular. This is a type of beer that is produced by rapid top fermentation at high temperature, and the history of appearance this drink originates from the Middle Ages. The drink is presented in a variety of variations, including ginger ale. A number of questions arise: what is it, what is its composition, what properties does it have, and how to make ginger ale at home? To answer all these questions, we must turn to history. Namely, the history of the creation of this drink. More on this later.
History of ginger ale
Ginger ale is a highly carbonated drink that has a sweet taste and a slight ginger aroma. It is accepted to drink this drink both in its pure form and in the form of an additional component. alcoholic cocktails. Ginger ale can be prepared both as an alcoholic drink and as an alcohol-free tonic.
Ginger beer appeared in the middle of the 18th century in the English county of Yorkshire. Over time, the ale's popularity spread throughout England. And in the 20th century, at its very beginning, when prohibition existed in the United States, ginger ale was a kind of folk outlet. Just at this time, ginger beer received the status of a fresh, tasty and tonic drink.
Composition and properties of ginger ale
The original drink recipe consists of products such as ginger root, granulated sugar, water, lemon juice and yeast. The mixture was left to ferment for several days, after which an excellent ginger beer was obtained. Depending on the recipe, the composition of the drink may also include honey, lemon or lime, fruits and tea tree petals. There are 2 types of ale: dark and light. Dark ale has a richer brown hue and bright aroma than light.
Ginger ale is extremely effective for colds and other inflammatory processes, since its main ingredient - ginger - has very useful medicinal properties. This spice contains a large number of vitamins and minerals such as magnesium, phosphorus, silicon, potassium, calcium, vitamin C and others. Ginger is excellent as an analgesic, has anti-inflammatory and soothing properties.
However, there are some contraindications to drinking ginger ale. It should not be taken by people suffering from low blood pressure, inflammatory diseases skin during an exacerbation, with gastric ulcer and cholelithiasis. It is also worth refraining from drinking this drink for bleeding of various localizations, in the 2nd and 3rd trimesters of pregnancy and during breastfeeding.
Ginger Ale Recipes
To make ginger ale at home, you do not need to resort to any scientific technology, you just need to choose a recipe to your taste and arm yourself with the necessary list of products. Let's take a closer look at how to prepare this drink.
The recipe for making non-alcoholic ginger ale includes:
- ginger root - 150 g;
- granulated sugar - 4 tbsp. spoons;
- lemon - 3 pieces;
- carbonated water - 3 l;
- mint leaves to taste.
Fresh ginger root must be peeled and grated, then combined with sugar. Remove the zest from the lemons, also finely grate and add to the mixture of ginger and sugar. Peeled lemons must be passed through a juicer. Add the resulting juice to ginger and pour the entire mixture with carbonated water. Let the resulting ale brew for 10 minutes, then strain the drink, pour into glasses and garnish with mint leaves.
The recipe for making a classic alcoholic ale includes:
- sugar - 1 cup;
- ginger root - 30 g;
- lemon juice - half a glass;
- dry yeast - half a teaspoon;
- chilled water - 2 liters.
Into clean glass jar it is necessary to add dry ingredients, i.e. sugar and yeast, then add peeled and grated ginger on a medium grater. Lemon juice mix thoroughly with ginger, granulated sugar and yeast until uniform consistency. Cover this mixture with a lid and wait until the sugar dissolves.
Then you need to add water to the jar with the ginger mixture, then put the ale in a warm place for 2 days before starting the fermentation process. This recipe calls for a fermentation time of 24 to 48 hours, after which the ginger ale needs to be strained and cooled just before serving.
The recipe for non-alcoholic ale with ginger and honey consists of:
- 50 g fresh ginger;
- 1 lemon;
- 3 teaspoons of honey;
- 1 liter of mineral water.
In order to prepare a drink, it is necessary to remove the zest from a lemon and combine it with peeled ginger grated on a fine grater. Then add honey to the lemon-ginger mixture and stir until it is completely dissolved. Leave this mixture to infuse, and after 10 minutes add to it mineral water. Cover the container with the prepared ale tightly with a lid and refrigerate for at least 2 hours.
The recipe for ginger ale with raisins consists of:
- 4 liters of cold water;
- 200 g of ginger root;
- 3 lemons;
- 0.5 kg of sugar;
- 100 g raisins.
This recipe involves painstaking and fairly long work, but the result is worth it. In order to prepare this ginger ale, you need to place raisins in a liter jar, add the juice of 1 lemon along with the pulp, 2 teaspoons of sugar and 1 teaspoon of grated ginger. All this mixture is required to pour 300 ml of water, cover with a thin cloth and leave in a warm place for 3 days. After a predetermined time, the mixture begins to ferment, and from that moment it must be “feeded”, that is, add 2 teaspoons of sugar and 1 teaspoon of ginger every day for 7 days.
On the 10th day, add 0.5 kg of sugar to 600 ml of boiling water and stir until clear syrup. Add the juice of the remaining lemons, stir and strain. Pour the resulting solution into the remaining water, mix thoroughly and pour into containers prepared in advance. Leave to infuse for 4 days, then put in the refrigerator.
The recipe for ale with whiskey is also unusual. For its preparation it is necessary:
- 50 ml scotch whiskey;
- 150 ml of previously prepared ginger ale;
- half a lemon;
- 200 g ice.
Pour ice into a cocktail bowl to the top, pour in whiskey and ginger ale, squeeze the juice of half a lemon. Decorate a cocktail lemon zest or mint leaves. It is appropriate to use this recipe when holding a warm friendly party.
In hot weather, a cool ginger drink serves as a direct salvation from thirst, because ginger gives a tonic effect, while lemon gives a pleasant freshness.
pro-imbir.ru
Recipe: Ginger Ale | Beer, brewing and brewing.
All ingredients for ale assembled!
A few comments on ingredients:
- I'm making 5 liters of ginger ale today, so there are 2-2.5 times more ingredients in the photo.
- Ginger root is sold in stores and is quite inexpensive.
- I use Saf-Levure yeast for three reasons: they are proven, they are sold in many places, and I have only seen beverage yeast from this company (blue packaging). But also ordinary (red) baker's yeast work great, so whatever you find, use those.
- Sugar can also be used ordinary, it is needed for two things: so that the yeast has something to eat and process into alcohol, and just for sweetness. But reed, in my opinion, is much better. Cane sugar I buy a foreign one, because in our country there is no GOST for such a concept, and you can often buy ordinary tinted sugar that you put in tea.
- Water from the tap or from a household filter must be boiled, and then cooled so that it is no more than 30-40 degrees, at a higher temperature the yeast will die. I am too lazy to boil and cool, so I use store-bought still water.
Let's start making ginger ale.
First of all, you need to wash the lemon and ginger well. Set the lemon aside for now, and peel the ginger as you peel potatoes. Then rinse again.
Peeled ginger, skin in the trash
The next part can be done with a combine, maybe a blender. I have neither one nor the other, so I use a fine grater. The smallest one, which crumbles, or with small round holes - it doesn’t matter, it’s easier with holes. ginger fibers constantly cling to the tearing grater, but the effect is the same - I checked. In the process, you can take a tablespoon and measure out how much you have already rubbed, otherwise I rubbed 2 times more than necessary for the first time.
Fork to help
When a small piece remains, and some pieces of ginger are basically small, use a fork to protect your fingers, as shown in the photo above.
This is how the ginger mass turns out
Now it's the turn of the lemons. For 2 liters, I use half, as the recipe says, or a whole lemon. Sometimes the lemon is small, sometimes it’s just a pity to throw it away. In general, it will not get worse, but it is always better to follow the recipe. From a lemon, we only need juice, for this purpose I have a miracle meat grinder, which turns into an elegant citrus juicer with a flick of the wrist. If there is nothing at all, then insert a knife with a narrow blade perpendicular to the cut of the lemon so that it is stuck approximately in the middle and press by hand - this way the main amount of juice will flow down the knife, and it will be easier for you to press when the pulp rests against a hard knife surface. Remember that you are working with a sharp object, so be careful and control your movements.
The pulp remaining in the juicer, I also throw it into the juice, you can not throw
Squeeze the lemon into an empty container, and then add the previously grated ginger to the resulting juice. Then we set aside this container - let them make friends a little. Let's move on to water, sugar and yeast.
Put aside ginger with juice, time for the rest of the ingredients
To make it more convenient, I poured water from a five-liter canister into large saucepan. We won’t cook anything, I just mix all the ingredients already in the container, and then fill it with water - it’s easier for me.
Pour sugar into an empty canister. The photo shows white sugar in a bottle - I forgot that this time I put 5 liters and bought 500 gr. sugar - 2 glasses, instead of the prescribed three. I had to fill up a glass of regular.
All sugar in a bottle
Sprinkle yeast on top of sugar. Remember that I prepared a teaspoon for 5 liters, 1/4 teaspoon is enough for 2 liters. If the yeast eats too much sugar, there will be a nasty mash.
Pour yeast into sugar
That's all and ready, now as with an invite: just add water
Actually, we have nothing to wait for, fill the contents of the bottle with water, leaving 3 centimeters free to the lid, tightly twist the lid and shake well until all the sugar has dissolved. You can, of course, wait until it melts itself and then shake it a couple of times to stir it, but almost a kilo of sugar will melt for a long time, and 250 grams too, and the final stage is still waiting for us - a water seal.
We put the ginger ale under the water seal
Let me explain, just in case, what a water seal is and why it is needed. During the fermentation process, ale can actively release carbon dioxide, which, sooner or later, can simply burst your bottle if you do not let it out. But here the difficulty lies in the fact that upon contact with oxygen, fermentation products turn into vinegar instead of alcohol. Therefore, we have to kill two birds with one stone: bleed off excess gases and keep oxygen out. For this, a fairly simple valve design is used, called a water seal. You can buy it in the store, or you can simply make it at home yourself.
To make a simple water seal, we need a tube from a medical dropper (sold in pharmacies, sterile), a cap from our bottle and a container partially filled with water - I use another bottle. We make holes in the cap from a bottle of ginger ale with a diameter slightly smaller than a tube and manage to insert one into the other. Get it right the first time if you don't have spare caps. The goal is to ensure that air only passes into the tube and does not leak into the gap between it and the lid. We twist our ale with a lid with tubes, and lower their other ends into an auxiliary container with water so that under no circumstances the tubes come out of the water.
Everything is ready, only 4 days of tedious waiting ahead
Since I have thin tubes, just in case, I made 2 holes and two tubes for more efficient gas removal. I’m not a pro yet and I can’t explain why, but it happens that with exactly the same recipe and storage conditions, one batch of ale ferments intensively and seethes with a water seal, like a steam locomotive, and not a bubble escapes from the tubes of another.
In this form, we put the ginger ale somewhere where it will not be knocked over by the household. There he will stand for the next two days. You don’t need to let it ferment longer, the yeast will eat all the sugar and you will get a bitter mash.
After 2 days, remove the water seal and put the ale in the refrigerator for another two days. Carefully! When opened, there may be a violent reaction to contact with oxygen. Be prepared to close the lid like you would with a shaken soda.
Another feature, because of which it makes sense to make ale in bottles of 2 liters - not everyone has a place in the refrigerator that will allow you to place a 5-liter canister. After two days in the refrigerator, be sure to pour the finished ginger ale into any other container (at least the same canister), passing through cheesecloth. After that, the ale is already drinkable, but I like to hold it for another day or two, then it becomes highly carbonated and more tasty, in my opinion.
I hope you enjoy my ginger ale recipe, although it has a very specific taste.
pivopennoe.ru
ale recipe
Dmitry Aleksandrovich
For the recipe you will need:
Light dry malt - 2.1kg
Crystal malt - 227g
Munich malt - 57g
Chocolate malt - 99g
Brown sugar - 227g
Dextrin Powder - 113g
Gypsum - 1/2 tsp
Salt - 3/4 tsp
Hops - 80g
Water - 22l
Sugar - 3/4 cup
Yeast for ale - 14g.
Pour malt with water, heat up to 66°C and leave for about an hour in a warm place. Put a colander on a saucepan, discard the grains and rinse with hot water (up to 50 ° C). Use all liquid in further preparation. Dissolve dry malt, gypsum, brown sugar, dextrin and salt in a volume of water equal to 7.5-8 liters and boil. Add the first variety of hops along with brown malt and boil for about half an hour. At the last moment, add the scented hops. Cool liquid to 20-25°C and add yeast. Pour the liquid into sterile vessels, filling them 2/3. Ensure the tightness of the vessels and leave for fermentation for 5-7 days. Carefully pour the finished beer into another vessel, trying not to stir up the precipitate that has formed. You can do this in two stages with an interval of two days, and then you get a beer without sediment. Boil sugar and add to beer. Pour beer into bottles. Close the bottles, leaving some free space under the cap. El can be tasted in 1-3 weeks.
Ilyasovna
To make 10 liters of ginger ale:
* 3 and 3/4 pounds of cane sugar (1 pound = 453 gr.)
* 3 and 3/4 ounces of grated fresh ginger root (1 ounce = 28.3 grams)
* 1 oz of tartar
* 4 lemons in quarters
* 1 packet of ale yeast
Cook all ingredients over low heat for 30 minutes. Cool to 17 degrees and add yeast. Leave to ferment for 24 hours, then strain. Let it ripen until fermentation is over.
In film production, it is used as a visual substitute for real beer so that artists do not get tipsy.
What is ale? Ginger ale? Is it beer or not?
Natalia
Types and brands of ales:
Bitter (Bitter)
Light Ale (Light Ale)
Mild Ale
India Pale Ale (India pale ale)
Barley wine (Barley wine)
Stout
Porter
Brown Ale
Old Ale
Lambic
Alt (Alt)
Mir@zh
ale always beer
Denis Tereshchenko
analogue of beer, alcohol
Alexander Tulenkov
El beer in English. Made from the same stuff as beer!
Master
This is something similar to beer, but it will be stronger. The stuff is delicious.
Maria
booze like that. A K
Arina
This is Schweppes
Alena Lyakh
Ale (English ale) is a strong bitter beer produced by rapid top fermentation at a relatively high temperature.
Ale has been known in England since at least the 15th century. , a similar drink without hops was brewed back in the 7th century.
Crafting Recipe
Components for 5 gallons:
3 and 3/4 pounds cane sugar
3 and 3/4 ounces grated fresh ginger root
1 ounce cream of tartar
4 lemons in quarters
1 packet of ale yeast
It tastes like the Soviet Pinocchio.
In Russia, Ginger Ales are represented under the brands Evervess and Schweppes.
Alex
Ginger Ale is a sweet, highly carbonated drink with a ginger flavor.
It is used in pure form or as a component of a cocktail with strong alcohol(vodka, gin, whiskey). In film production, it is used as a visual substitute for real beer so that artists do not get tipsy.
Crafting Recipe
Jamaican Ginger Ale (Boston Brewing Company recipe, no longer brewed).
Components for 5 gallons:
* 3 and 3/4 pounds of cane sugar
* 3 and 3/4 oz grated fresh ginger root
* 1 oz cream of tartar
* 4 lemons in quarters
* 1 packet of ale yeast
Cook all ingredients over low heat for 30 minutes. Cool to 17°C and add yeast. Leave to ferment for 24 hours, then strain. Let it ripen until fermentation is over.
It tastes like the Soviet Pinocchio.
The drink was invented in the 70s of the 19th century.
In Russia, Ginger Ales are represented under the brands Evervess and Schweppes.
A traditional ale is a top-fermented beer produced at high temperatures. It is believed that it was ale that became the first known type of beer: the British began to brew it as early as the 15th century. In the Middle Ages, ale was an essential item, and containers with ale of various qualities were always kept in every house. Later in Germany they learned how to brew lager, which for a while became more popular than ale, but today Europeans drink both beers with pleasure.
For several centuries, so many varieties of ale were created in different parts of Europe that many of them were combined, and each type had its own recipe. Today there are several types of ale:
- Bitter.
- Pale ale.
- Barleywine.
- Porter.
- Stout.
- Dark ale.
- Alto.
- Trappist ale.
Of course, there are other, less well-known varieties. Dark ale is recognized as the most famous and revered ale: the strength of the drink is in perfect harmony with the balanced taste, due to which this beer is easy to drink. For its preparation, dark barley and caramel sauce, hops, yeast and prepared water. Sometimes ale is bottled immediately after the main fermentation, but Europeans prefer to drink ale, which is additionally aged in oak barrels. This increases the strength of the dark ale and gives it a light oaky aroma. A dark ale is typically between 4.5% and 12%.
Changes can be made to the production technology of classic ale, resulting in a new, unique product. So, the Belgians like to add fruit juice, crushed berries or nuts to the raw material to give the beer an original flavor, and the Scots like to age the ale until its strength reaches 10% or even more. It is the Scots who hold the record for the strongest ale. Once upon a time, the Scottish brewery BrewDog wondered how many degrees a dark ale could contain. The result of the experiments was an unprecedented Reviver: The End of History ale contains 55% alcohol and is by far the strongest dark ale in the world. But such a drink is not found in pubs.
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 ale includes prepared water, ordinary 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 obtained by bottom fermentation, and for ale, top fermentation is used - an older method of fermentation. 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 a dark brown color, rich but mild 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 - 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 food, 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 - this unusual combination is finding 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
IN 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.
