Ale

Ale
Cask ale hand pumps with pump clips detailing the beers and their breweries

Ales are normally brewed using a warm fermentation,[80][81] and a strain of brewers' yeast (most commonly Saccharomyces cerevisiae) that clumps and rises to the surface;[82] because of this they are often referred to as "top cropping" or "top fermenting"—[83] though this distinction is less clear in modern brewing with the use of cylindro-conical tanks, where the behaviour of lager and ale yeast are quite similar. The important distinction for ales is that they are fermented at higher temperatures and thus ferment more quickly than lagers.[84]

Ale is typically fermented at temperatures between 15 and 24°C (60 and 75°F). At these temperatures, yeast produces significant amounts of esters and other secondary flavour and aroma products, and the result is often a beer with slightly "fruity" compounds resembling apple, pear, pineapple, banana, plum, or prune, among others.[85]

Before the introduction of hops into England from the Netherlands in the 15th century, the name "ale" was exclusively applied to unhopped fermented beverages, the term beer being gradually introduced to describe a brew with an infusion of hops. This distinction no longer applies.[86] The word ale may come from the Old English ealu, in turn from the Proto-Indo-European base *alut-, which holds connotations of "sorcery, magic, possession, intoxication".[87]

Real ale is the term coined by the Campaign for Real Ale (CAMRA) in 1973[88] for "beer brewed from traditional ingredients, matured by secondary fermentation in the container from which it is dispensed, and served without the use of extraneous carbon dioxide". It is applied to bottle conditioned and cask conditioned beers.






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