372:
315:, also known as table beer or mild beer, which was highly nutritious, contained just enough alcohol to act as a preservative, and provided hydration without intoxicating effects. Small beer would have been consumed daily by almost everyone, including children, in the medieval world, with higher-alcohol ales served for recreational purposes. The lower cost for proprietors combined with the lower taxes levied on small beer inevitably led to the selling of some beer labeled "strong beer" that had actually been diluted with small beer.
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wheat and one part
Lactobacillus, which is a bacterium used to produce sour ales. Traditionally, Berliners were brewed with spices and various syrups to enhance flavor, resulting in a distinctive sweet-and-sour flavor profile. Esters are present in low quantities, while diacetyls are absent. Its final alcohol by volume (ABV) ranges from 2.8% to 5.0%, with lower-alcohol variants often considered more natural and higher-alcohol versions attributed to later additions during fermentation.
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concentrations of lactic or acetic acid and further develops during the aging process. Utilizing wooden bourbon barrels imbued with either vanillin or sherry plays a crucial role in augmenting the beer's flavor complexity during aging. The presence of esters and diacetyl fluctuates depending on the sought-after flavor profile of the brew. The final alcohol by volume (ABV) widely varies depending on the length and methods used during brewing.
643:
are characterized by a balanced flavor profile, as the production method does not stray far from traditional ale brewing. Esters may be present in medium quantities adding sweetness to the final flavor, while diacetyl is non-existent. Most commercially available ales fall under the distinction of session ales due to their cost-effective ability to be brewed in mass.
29:
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different between every batch. The hue, bitterness, and ABV ranging between 4% and 8% all depend on the microorganisms and bacteria present in each of the different batches. Naturally, these ales are high in esters yielding a sweet fruit-like flavor, and have acidic compounds present leading to a sour to tart flavor profile.
654:
level of bitterness owing to the hops during fermentation. The aroma of the brew is described as subtle yet persistent, due to phenol compounds. In terms of alcohol by volume (ABV), Dark Ale ranks notably high compared to other brews, ranging from 7.1% to 11.2%, a potency subtly veiled by its diverse flavor profile.
557:
Note that adequately brewing an old ale involves an aging process spanning a few years. Upon completion, it yields an extremely sweet drink comparable to wine. The final alcohol by volume (ABV) of the ale ranges from 5.0% to 9.3%, with higher percentages correlating to the amount of sugar added during fermentation.
352:
713:
Hailing from
Cologne, Germany, Kölsch is an ale characterized by its unique brewing techniques. This ale is crafted with low amounts of wheat and undergoes a cold finishing process, resulting in a typically lower alcohol content. Consequently, two types of yeast are commonly used: ale yeast and lager
642:
Session ale, coined for its purpose of being enjoyed within a single "session" without inducing significant intoxication, features a low alcohol by volume (ABV) content, typically ranging from 3% to 5%. Though they share similarities with 'Table Beers', they maintain a higher alcohol percentage. They
436:
compounds regardless of the strain of yeast (H2S, SO2), with the main concern being how concentrated and quick the production is. Optimal yeast selection has ale brewers choosing strands of yeast with low production of H2S overall, as the chemical gives the beer an unappealing smell akin to garlic or
752:
Hefeweizen stands out as one of the most iconic German ales, known for its distinctive wheat malt taste and the distinctive yeast used during fermentation. The ale is amber in color and sometimes has a hazy completion, imparting a yeast-like flavor to the beer's profile. Maintaining high carbonation
631:
Table beer is termed as such due to its typically low alcohol by volume (ABV) of around 0.5% - 2.0%. The color of the beverage reflects this, being gold in hue. Popular in
Eastern Europe, these beverages are brewed with malt barley, wheat, oats, or rye. They are commonly flavored with additive sugar
517:
In 18th-century
England, brewers coined the term "Pale Ale" to distinguish this golden-hued ale from the more prevalent dark ales of the time. The use of hops during fermentation introduces a distinctive bitter aroma, while the general absence of diacetyl groups and the presence of esters contribute
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Bière de Garde is a hybrid beer whose name translates from French to
English as “Beer for Keeping”. The ale is low to moderate in esters and contains a similar malt sweetness to most other ales. The ale's ABV ranges from 4.4% to 8% and has a range of appearances, with its primary descriptions
653:
The flavor profile of Dark Ale is notably complex, characterized by a malty sweetness resulting from the abundance of esters in the brew. A discernible spiciness is attributed to yeast-derived phenolic compounds present in moderate quantities. Depending on the brand, the beer tends to have a modest
454:
Flocculation is the tendency for the yeast to conglomerate into large masses at the top and bottom of the fermentation tank at the end of the fermentation process. This selective trait in the yeast came about as the majority of the yeast that gets repurposed is that which aggregates and gets easily
714:
yeast, this choice depends on bottling methods and the desired flavor profile. The brew has low levels of esters, with the residual fruit flavor expressed as a pear wine-like flavor. Its final alcohol by volume (ABV) falls within a narrower range compared to other ales, spanning from 4.8% to 5.3%.
677:
Lambic ale relies on a technique called spontaneous fermentation. The wort is left in open tanks, being exposed to the air, during fermentation for a duration of time, to allow for unpredictable microorganisms to be introduced to the brewing ale. This results in a widely varied type of ale that is
600:
Amber Ales is an
American craft beer named after the final amber hue it possesses. The brew became popular due to an assortment of hops and flavored using caramel malt, yielding its vivid color and distinctly balanced flavor. The ale maintains a low level of esters and lacks any trace of diacetyl,
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Barley wine is renowned for its balance of flavor and high alcohol content. The ale's color varies widely depending on the duration of its age, as its flavor profile evolves dramatically over time. Low levels of diacetyl and carbonation are found in all barely wines, while esters are found in high
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Old Ale, originating in
British England, is classified as an intensely dark red ale. They are said to have a fruity aroma, with brewers occasionally adding caramel to sweeten the product. The hop flavoring and bitterness of an old ale are relatively low compared to other types of categorized ales.
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The following list breaks the many various ales into separate, diverse categories. The ales listed are categorized into their respective style groups of origin and accompanied by information regarding the specific brew. For further classification, more comprehensive information can be found in the
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Irish Red Ale is characterized by its definitive amber or dark red hue, having an ABV ranging from 4.0% to 4.8%, and having a standard approachable bitterness, all of which make this ale highly sessionable. Medium flavors of candy-like caramel malt distinguish the ale, and a tan foam forms at the
445:
To create the highest quality product, the yeast must be able to survive the harsh environment within the brewer's wort to fully take advantage of the sugars that create a sweeter taste and lighter overall ale. The greatest effect on the application of these sugars is the yeast's tolerance to the
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The
Berliner Weisse holds a notably rich historical significance among ales, standing as one of the oldest sour ales still crafted today. Originating from Berlin, Germany, its name "Weisse," translates to white, reflecting both its color and its sour taste. The ale is brewed with one part malted
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Sour Ale, more commonly known as Wild Ale, is characterized by its distinctly unique and intriguing sour flavor. During fermentation, acid-producing bacteria like lactobacillus or acetobacter feed on sugars, producing a distinctive and well-known sour flavor. The acidity produced comes from mild
543:
True to its name, British-style Summer Ale is a thirst-quenching beverage that is characteristically lighter in gold color. Filled with esters, this beer yields a fruity flavor and maintains a subdued yet weak profile in bitterness and hop. The ale is traditionally high in carbonation due to its
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Originating from the Düsseldorf region of
Germany, Altbier pays homage to traditional brewing methods, with "alt" meaning old in English. The complexion of the brew is reported to range from a light amber to a deep copper color. Esters are present in low quantities, which is attributed to their
1122:
Accum, Friedrich
Christian. A treatise on adulterations of food: and culinary poisons, exhibiting the fraudulent sophistications of bread, beer, wine, spirituous liquors, tea, coffee ... and other articles employed in domestic economy and methods of detecting them. Longman, 1822, pp. 159, 170
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Brown Ale, distinguished by its dark hue, is commonly enriched with a blend of roasted and caramel malts, leading to a distinctively unique toffee-flavored ale. Both esters and diacetyl are found in low levels, contributing to the beer's unique taste. The alcohol by volume (ABV) of brown ales
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quantities, contributing to a low bitter fruity flavor and aroma. The flavors of barely wines are remarkably diverse, ranging from bread-like to hints of molasses and toffee. Notably, barley wine ales are renowned for their unusually high alcohol by volume (ABV), ranging from 8.5% to 12.2%.
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Scotch Ale, also known as 'Wee Heavy,' boasts an exceptionally malty taste accented by sweet malty undertones due to the heavy concentration of esters. Generally low in bitterness, it exhibits a deep caramel color, the shade of which may vary depending on the brewing techniques. They have a
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oxygen-deprived, ethanol and sugar-concentrated environment. Traits that prolong the ability of the yeast to remain in these conditions, and the yeast's ability to effectively process the sugars are the two ideal traits brewers seek out to best capitalize during the fermentation process.
368:, would brew in the home for both domestic consumption and small scale commercial sale. Brewsters provided a substantial supplemental income for families; however, only in select few cases, as was the case for widows, was brewing considered the primary income of the household.
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levels for centuries, Hefeweizen offers a refreshing drinking experience. Esters and phenolic compounds present in the ale contribute to a subtle banana-like aroma and flavor. Its final alcohol by volume (ABV) falls within a narrow range, typically spanning from 4.9% to 5.6%.
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lightly citrus profile, while diacetyls are completely absent. The ale boasts a moderate level of bitterness owing to hops utilized in fermentation. Its ultimate alcohol by volume (ABV) falls within the range of 4.6% to 5.6%, aligning typically with other ales.
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burnt rubber. However, the compound SO2 can affect many facets of ale quality, and is not detrimental to the fermentation process, making brewers search and find ways to reduce H2S but keep SO2 levels steady.
398:. They were known by names such as Huff-Cap, Nippitate and Hum-Cup, so called because it caused "a humming sensation in the head". Strong ale, like wine, was typically decanted due to the high sediment content into
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and other secondary flavor and aroma products, and the result is often a beer with slightly "fruity" compounds resembling those found in fruits, such as apple, pear, pineapple, banana, plum, cherry, or prune.
414:
Modern ale is typically fermented at temperatures between 15 and 24 °C (59 and 75 °F). At temperatures above 24 °C (75 °F) the yeast can produce significant amounts of
309:
Scholars believe grains accounted for around 80% of the calorie intake of agricultural workers and 75% for soldiers. Even nobles received around 65% of their calories from grains.
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being “Light Amber, Chestnut Brown, or Red.” While most popular in France, this style has become much more frequent in the U.S. as the ale industry grows.
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removed. This selective trait is gradually characterized in most yeast as the yeast that exhibits this behavior lasts a greater number of generations.
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respective brewing techniques. Falling within the standard alcohol by volume (ABV) range of 3.7% to 5.1% aligns with most beer's typical potency.
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before fermentation, before hops replaced gruit as the bittering agent. In England, however, it was also common to brew ale without adding herbs.
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leading to a moderately bitter and slightly fruity undertone. The alcohol by volume (ABV) of amber ales ranges anywhere from 4.4% to 5.4%.
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to a sweeter and fruitier flavor compared to other ales. The average alcohol by volume (ABV) of these ales ranges from 3.2% to 5.3%.
1751:
1249:
Gibson, B.; Dahabieh, M.; Krogerus, K.; Jouhten, P.; Magalhães, F.; Pereira, R.; Siewers, V.; Vidgren, V. (17 January 2020).
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From the mid-17th century, strong ales became particularly fashionable. Strong ales of this period were fermented up to 11%
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Records from the Middle Ages show that ale was consumed in huge quantities. In 1272, a husband and wife who retired at
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187:), which originally meant 'golden or reddish colour'. Other Indo-European words related to this root include
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then came to refer specifically to ale because this is its colour, giving rise to both the Germanic word *
1251:"Adaptive Laboratory Evolution of Ale and Lager Yeasts for Improved Brewing Efficiency and Beer Quality"
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Brewing ale in the Middle Ages was a local industry primarily pursued by women. Brewsters, or
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branch of Proto-Germanic, and some other languages in this branch also attest to the word:
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Woolgar, Christopher Michael; Woolgar, C. M.; Serjeantson, D.; Waldron, T. (2006).
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The Oxford Introduction to Proto-Indo-European and the Proto-Indo-European World
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974:, 3rd edn (Oxford: Oxford University Press, 2012). Accessed 28 August 2020.
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s household purchased an average of 85 gallons of ale daily and in 1385–86
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in the diet at the start of the fourteenth century in England, along with
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1052:. Carlin, Martha; Rosenthal, Joel Thomas. London: Hambledon Press. 1998.
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213:('yellowy, pale yellow, reddish yellow, tawny'). The Indo-European word *
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it is possible to infer that the Common Germanic form of this word was *
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787:, information on measuring the color, strength, and bitterness of beer
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and either orange or lemon peels to yield a citrus-like flavoring.
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164:, however, the origin of this word is 'uncertain and disputed'.
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822:
World's Best Beers: One Thousand Craft Brews from Cask to Glass
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The Agrarian History of England and Wales: Volume 2, 1042–1350
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1629:"What Is a Kölsch Beer and Why Should You Be Drinking One?"
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See the recipe for bottle ale in: By several hands (1690).
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This article is about the beer style. For other uses, see
1323:"Beer Style Guide: Get to Know Scotch Ale aka Wee Heavy"
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were given 2 gallons of ale per day with two loaves of
1477:"Belgian-Style Table Beer (Ale) Beer Style Guidelines"
1349:"English-Style Summer Ale (Ale) Beer Style Guidelines"
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relatively high (ABV), falling between 6.6% and 8.5%.
1298:"The Oxford Companion to Beer Definition of pale ale"
760:
16:
Type of beer brewed using a warm fermentation method
586:
1579:"Lambic Beers: The Tart Brews You Need for Dinner"
825:. Sterling Publishing Company. 2009. p. 271.
945:. Manuscript 4054 (wellcome collection). p.
132:languages, almost certainly appearing in ancient
128:'ale-cup'. The word is also found throughout the
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290:Ale was an important source of nutrition in the
101:comes into English from its ancestor-language,
62:, the term referred to a drink brewed without
1745:
1213:. Woodbridge (GB): Antique collectors' club.
1022:. New York: Oxford University Press. p.
696:top, due to the inclusion of roasted barley.
85:, a mixture of herbs or spices boiled in the
1529:"Dark Beer: Taste, 8 Best Brands + 14 Types"
1255:Annual Review of Food Science and Technology
1135:
1100:Food in Medieval England: Diet and Nutrition
503:
463:"Real ale" is a British term, coined by the
337:consumed 1 gallon of ale each day. In 1299,
1273:"Brewers Association Beer Style Guidelines"
1142:. Cambridge University Press. p. 826.
781:, a beverage made by boiling ale with spice
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294:world. It was one of three main sources of
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1738:
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1211:The golden age of English glass: 1650-1775
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1093:
1091:
681:
394:and would have been similar to modern day
915:"De middeleeuwse brouwerij en de gruit /"
251:The relationship of similar words in the
232:In this account, the Indo-European word *
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1233:
570:typically ranges between 4.2% and 6.0%.
485:
370:
350:
158:. According to the third edition of the
69:As with most beers, ale typically has a
27:
1527:Eisenbraun, Jacqueline (6 March 2023).
1102:. Oxford University Press. p. 11.
1088:
912:
458:
402:, which were better suited to the high
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1238:. Dennis Dobson. pp. 70, 132–133.
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355:A mention of 'ealu wæge' (ale-cup) in
1733:
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427:
1680:"What Exactly Is a Berliner Weisse?"
1136:Hallam, H. E.; Thirsk, Joan (1988).
995:The Journal of Indo-European Studies
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618:Belgian and French origin ale styles
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183:(from an earlier Indo-European base
1173:Ale, Beer, and Brewsters in England
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997:, 35.1-2 (Spring/Summer 2007), 1-8.
81:. Ale was originally bittered with
13:
1654:"Beer Judge Certification Program"
1261:(23–11) – via Annual Review.
1049:Food and eating in medieval Europe
888:"Oxford English Dictionary Online"
14:
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977:
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500:Brewers Association Style Guide.
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1678:Weitz, Grace (17 January 2022).
972:Oxford English Dictionary Online
859:. CRC Press. 2007. p. 221.
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587:North American origin ale styles
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2187:Steam beer / California Common
1501:Willis, Brett (24 June 2019).
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1554:"French-Style Biere de Garde"
856:Handbook of Food Preservation
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432:Yeast produces two different
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348:consumed 78 gallons per day.
2234:Beer and breweries by region
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1194:Hartshorne, Albert (1897).
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282:'mead') remains uncertain.
236:was also borrowed into the
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1209:Lanmon, Dwight P. (2011).
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1705:"German-Style Hefeweizen"
1503:"What is a Session Beer?"
1377:"English-Style Brown Ale"
1234:Campbell, Andrew (1956).
988:The Etymology of English
504:British origin ale styles
161:Oxford English Dictionary
152:linguistic reconstruction
105:. English belongs to the
1507:Allagash Brewing Company
1302:Craft Beer & Brewing
913:Doorman, Gerard (1955).
700:German origin ale styles
1402:"What Is a Barleywine?"
682:Irish origin ale styles
255:(such as Old Bulgarian
1604:"Irish-Style Red Beer"
1080:: CS1 maint: others (
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375:"The Ale-House Door" (
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198:comes from an earlier
142:, and subsequently in
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1431:The Beer Connoisseur®
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465:Campaign for Real Ale
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1879:Kentucky common beer
1427:"American Amber Ale"
21:Ale (disambiguation)
1797:Australian pale ale
1277:Brewers Association
1196:Old English Glasses
852:M. Shafiur Rahman,
259:'cider', Slovenian
986:Harald Bjorvand, '
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473:bottle-conditioned
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346:Framlingham Castle
253:Slavonic languages
175:descends from the
134:runic inscriptions
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2049:American wild ale
1984:Dortmunder Export
1792:American pale ale
1329:. 20 January 2023
1327:Alcohol Professor
1220:978-1-85149-656-3
1170:Bennett, Judith.
1109:978-0-19-927349-2
1059:978-0-8264-1920-0
1033:978-0-19-929668-2
866:978-1-57444-606-7
832:978-1-4027-6694-7
441:Sugar utilization
423:Modern beer yeast
335:Westminster Abbey
240:, giving Finnish
56:warm fermentation
54:, brewed using a
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265:Baltic languages
263:'beer') and the
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71:bittering agent
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275:, 'beer', Old
130:North Germanic
103:Proto-Germanic
94:
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2300:Types of beer
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1533:Domestic Fits
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1481:Beer Maverick
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894:on 4 May 2014
893:
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689:Irish Red Ale
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339:Henry de Lacy
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244:and Estonian
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107:West Germanic
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77:and act as a
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2033:Other styles
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1708:
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1683:
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1658:www.bjcp.org
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919:lib.ugent.be
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892:the original
882:
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855:
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821:
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450:Flocculation
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396:barley wines
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267:(Lithuanian
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167:Research by
166:
159:
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137:
136:in the form
125:
117:
113:
111:Middle Dutch
98:
96:
79:preservative
68:
58:method. In
43:
42:
25:
2212:Abbey beers
2182:Spruce beer
2170:Smoked beer
2148:Millet beer
2109:Banana beer
2019:Schwarzbier
1916:Pumpkin ale
1802:Barley wine
1761:Beer styles
1684:Hop Culture
1125:read online
771:Beer portal
637:Session Ale
576:Barley Wine
384: 1790
328:brown bread
324:white bread
320:Selby Abbey
38:English pub
32:A glass of
2165:Small beer
2138:Light beer
2104:Fruit beer
2009:Pale lager
1999:Kellerbier
1951:Wheat beer
1941:Strong ale
1931:Scotch ale
1874:Grodziskie
1822:Copper ale
1817:Burton ale
1179:30 October
807:References
801:Strong ale
796:Spiced ale
791:Beer style
746:Hefeweizen
672:Lambic Ale
625:Table Beer
537:Summer Ale
524:Scotch Ale
459:"Real ale"
410:Modern ale
313:Small beer
271:, Latvian
150:. Through
120:, and the
2175:Rauchbier
2143:Malt beer
2116:Hard soda
2099:Corn beer
2086:Oud bruin
2069:Framboise
2041:Sour beer
1921:Quadrupel
1827:Cream ale
1812:Brown ale
1787:Amber ale
1076:cite book
1068:458567668
898:6 October
594:Amber Ale
563:Brown Ale
494:handpumps
482:Varieties
333:Monks at
189:Old Indic
144:Old Norse
122:Old Saxon
97:The word
93:Etymology
2294:Category
2254:Real ale
2224:Adjuncts
2217:Trappist
2205:See also
2160:Rye beer
2131:Podpiwek
2121:Ice beer
1899:Pale ale
1889:Mild ale
1847:Grisette
1714:19 March
1689:19 March
1663:19 March
1638:19 March
1613:19 March
1588:19 March
1563:19 March
1538:19 March
1512:19 March
1486:19 March
1461:19 March
1436:19 March
1411:19 March
1386:19 March
1358:19 March
1333:19 March
1307:19 March
1282:19 March
1014:(2006).
872:7 August
838:7 August
779:Aleberry
757:See also
607:Sour Ale
511:Pale Ale
491:Cask ale
366:alewives
292:medieval
277:Prussian
221:and the
185:*h₂elut-
36:from an
34:real ale
2244:Brewery
2014:Pilsner
1894:Old ale
1782:Altbier
1155:21 July
968:Ale, n.
720:Altbier
550:Old Ale
434:sulphur
358:Beowulf
300:pottage
286:History
223:Ossetic
204:alu-sá-
181:*olú-t-
126:alo-fat
2074:Gueuze
2064:Lambic
2004:Märzen
1994:Helles
1989:Dunkel
1946:Tripel
1904:Porter
1884:Kölsch
1852:Saison
1832:Dubbel
1807:Bitter
1217:
1146:
1106:
1066:
1056:
1030:
924:30 May
863:
829:
733:Weisse
707:Kölsch
467:, for
416:esters
234:olú-t-
227:æluton
219:alú-þ-
215:olú-t-
206:) and
192:aruṣá-
179:word *
173:alú-þ-
2192:Tella
2126:Kvass
2079:Kriek
2024:Zoigl
1961:Lager
1936:Stout
1926:Sahti
406:ale.
342:'
304:bread
296:grain
225:word
156:alúþ-
124:word
83:gruit
46:is a
2153:Pito
1979:Bock
1869:Gose
1765:list
1716:2024
1691:2024
1665:2024
1640:2024
1615:2024
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1463:2024
1438:2024
1413:2024
1388:2024
1360:2024
1335:2024
1309:2024
1284:2024
1215:ISBN
1181:2012
1157:2020
1144:ISBN
1104:ISBN
1082:link
1064:OCLC
1054:ISBN
1028:ISBN
926:2020
900:2014
874:2010
861:ISBN
840:2010
827:ISBN
476:beer
471:and
469:cask
302:and
273:alus
269:alus
242:olut
116:and
87:wort
75:malt
64:hops
52:beer
48:type
1774:Ale
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392:ABV
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114:āle
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