El. Description, composition, beneficial properties and contraindications

Description

Ale was known in England back in the 15th century, when this dark alcoholic drink was prepared by fermentation like beer, but without the use of hops. Instead of hops, craftsmen added gruit - a mixture of spices and herbs, which gave the ale a special unique taste and big energy value. The name of this drink, according to some sources, comes from the Old English ealu, but some historians argue that it is based on the Indo-European root alut, which means “magic” or “witchcraft”. Perhaps there is some truth in this, since ale contains a variety of herbs and spices that have tonic, psychotropic and aphrodisiac properties. By the end of the 15th century, hops were brought into the country from Holland and this event made it possible to begin brewing light beers, which soon became a separate group of drinks. And the British continued to prepare ale based on gruit - a mixture of myrtle, wormwood, heather, wild rosemary, ginger, caraway, anise, nutmeg, cinnamon and other ingredients. Ale is currently produced in England, Ireland, the United States and Belgium, with hops often used in the drink's recipe, while gruit continues to be used only in Ireland and in a few older English breweries. Therefore, modern society often associates the terms “beer” and “ale” as one and the same product, although this is not entirely true.

Ale, like other beers, is made primarily from barley malt, however, the fermentation process proceeds differently: in the production of ale, top yeast is used, which during the fermentation process rises along with carbon dioxide bubbles to the surface of the wort. At the same time, the fermentation temperature is close to 15-24 °C, and under such conditions the yeast releases many esters and aromatic products, which gives the drink a fruity aroma (apple, pear, banana, plum, etc.). After fermentation, the ale is sent to mature in cool cellars, where the temperature ranges from 11-14°C. Often, riding beers are prepared using sugar, rice, wheat or other grains.

Ale is represented by a huge variety of varieties with a very wide range of flavors. The most famous are British, Scottish and Belgian drinks. Classic British ale has been made since the 17th century from barley malt with the addition of hops, water, yeast, sugar and starch. It is never filtered or pasteurized, so it is stored for only a few days and is called “real ale”, i.e. "real, live ale." The most popular in Britain are bitter dark ales containing a small amount of alcohol (2-3% by volume). There are ales that are mild in taste, for example “mild ale”, vaguely reminiscent of Russian kvass, or “new castle brown ale”, which has a bright nutty flavor. Light and golden varieties British ale stronger, and have fruity or nutty flavors. Scottish ales are darker, have a rich malt flavor, sometimes have a smoky aroma, and, like British ales, vary in strength. In Belgium, the most popular variety for many centuries has been Trappist ale, which has a buttery, fruity taste. This drink is essentially business card beer hall in Belgium. Trappist ale is brewed only by brewers with a special license, and they use original monastic recipes that have survived to this day from time immemorial. The drink is prepared on the territory of six surviving Trappist monasteries, five of which are located in Belgium and one in Holland.

Composition and beneficial features ale

The beneficial properties of ale are due to its constituent components - barley malt and brewer's yeast. And since real ale is not filtered or pasteurized, it retains many valuable substances. Malt extract rich in phosphorus, magnesium, manganese, calcium, selenium, B vitamins and vitamin E. The vitamins contained in “live” ale improve metabolism and have a beneficial effect on the condition of the skin and hair. And a large number of amino acids stimulate protein metabolism in our body, that is, they contribute to the development and growth of muscle mass. It has been proven that horse beer is the only drink whose bitter hop additives have a calming effect on the body and help improve digestion and the production of gastric juice. This drink, drunk in small quantities, dilates blood vessels and lowers pressure, helps blood vessels in the fight against atherosclerosis. The main thing is to know when to stop and not to overindulge in the amount of drink you drink.

Contraindications

Excessive consumption of ale, especially strong varieties, can lead to the development of alcohol dependence. From drinking horse beer in any quantity, as well as from other alcoholic drinks, should be avoided by pregnant and lactating women, adolescents, as well as persons with diseases of the central nervous system and kidney diseases.

Dark ale is a strong beer that is brewed using barley malt and a herbal mixture using top-fermentation. This drink is characterized by a pronounced fruity aroma and taste, combining sweetness and slight bitterness. Popular varieties of ales are porters and stouts.

Today, dark ale beer is produced in Scotland, Ireland and Belgium. Depending on the country of origin, each of them has its own characteristics.

Irish dark ale

Irish dark ale beer is a strong and at the same time soft drink, with a pronounced wine flavor and caramel aroma. It is brewed from thick, high-density wort. This beer is characterized by a rich ruby hue and high alcohol content, which does not spoil the taste.

Belgian dark ale

Belgium is considered one of the capitals of brewing, therefore, speaking about beer, one cannot fail to mention Belgian dark ale. It has been brewed here since the days of monastic abbeys, and many traditional recipes are still observed in the production of ales today.

This beer has 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 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 has a very rich dark color, a pronounced malt flavor and aroma with smoky and roasted notes. This drink tastes similar to English bitter - it also has woody notes and a slight sourness.

Scottish ales come in 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 - alcohol content 6-8%.

Try authentic dark ale and enjoy its deep and rich taste you can by visiting specialized beer restaurants, such as the Kriek brasserie.

In the minds of most domestic beer lovers, there is a common belief that this is some kind of semi-mystical drink that Irish leprechauns and hairy hobbits brewed in their small breweries, which Tolkien told the whole world about in his books. Yes, along with rum, pirates of various stripes loved to drink on their ships during voyages. And real connoisseurs of the foamy drink are often stunned when they are asked about the difference between ale and ordinary beer.

We propose to understand this issue by dotting the i’s once and for all. To do this, you should first of all turn directly to the technology of beer production.

As almost everyone knows, in order to get beer from water, it is necessary to carry out a number of mandatory operations, one of which is. there are two types:

– when the yeast rises to the surface during the process;
AND – when these microorganisms sink to the bottom;

In accordance with the above options, the output is products with some differences, some of which are of significant importance to the end consumer. Moreover, in addition to the differences in properties, and beer are divided into two large categories:

beer is called "" ;
A beer is classified as "ale" .

Thus, we can give an absolutely accurate answer to the question of how ale differs from beer - absolutely nothing . - this is beer, but such beer was prepared using a special yeast culture.

Surely many will be surprised by this answer; some may even suggest that the benefits or harm to the body from drinking are much greater than from the usual types of beer. It is quite possible that someone will come up with the idea that top yeast is a dangerous organism (worse than any GMO products), bred by mad scientists in special laboratories. However all this has nothing to do with reality.

They were very much pushed out in the 20th century. Unfortunately, this ultimately led to the monotony of beer tastes with a huge range of varieties from different breweries. Only in Great Britain has traditionally been preferred, despite all global trends.

At the same time, in Russia it was quite difficult to purchase beer in a grocery store just a few years ago. There was an opinion, which still exists in some heads today, that it is impossible to cook in our country. Fortunately, the situation is gradually changing for the better, and Today you can freely buy it in any medium and large supermarket. And the myth about inept Russian brewers is practically dispelled.

We cannot talk about what is worse or better - both categories must exist and delight us with new solutions and tastes. Yet There are some differences that every beer lover should be aware of:

much more rich in esters, as well as other secondary flavor and aromatic compounds. This makes it taste richer, however It should be consumed at a higher temperature, how . The optimal temperature is considered to be between 12 and 16°C ;

Ale is one of the types of beer produced by top-fermentation. It is believed that the name comes from the word alu, which means “magical”, “divine”. This drink is truly delicious and often has a sweet aftertaste due to the addition of honey or caramel. The best ale is made in Belgium, Germany, Great Britain, and Ireland.

What is ale

Ale is a name for top-fermented beer, the production of which uses special “top” yeast. The ale contains prepared water, regular barley malt and brewer's yeast. After secondary fermentation, the ale is poured into steel containers, and in some places even into oak barrels, a little sugar is added and left to mature.

Thanks to long, quiet maturation, the ale acquires a rich, balanced taste with many shades, in which the tones of dark fruits are clearly felt. In the aroma of the ale, experts feel shades of caramel, cherry, fig, and cookies.

Differences between ale and beer

Until the 15th century, ale was the name for any brewing product, then these two concepts began to be differentiated. Initially, hops were not used to produce this drink; today the addition of hops is practiced everywhere.

Regular beer is produced by bottom fermentation, while ale uses top fermentation, a more ancient fermentation method. Secondary fermentation of ale occurs at elevated temperatures, on average 15-25 degrees. In the final stage, the yeast forms a kind of cap on the surface of the ale. The entire 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 maximum aromatic and flavor shades.

Varieties and brands of ales

Depending on the country of origin and national characteristics production distinguishes between American, Irish, Scottish, English, German and Belgian products. By color they are divided into three large groups:

Light ale - light malt is used to make it, which is why the drink acquires a light amber color. The taste tastes of hops and malt. The strength is in the range of 3-20%.
Brown Ale - Made from caramel malt. It has a dark brown color, rich but soft taste with hints of nuts and dried fruits.
Dark ale - roasted malt is used in production, therefore ready drink has an almost black color. Its strength is not necessarily higher than in the case of light ale.

The following types of ale are distinguished by style:

porter is a very dark drink with a characteristic bittersweet aftertaste;
stout is a dark beer with hints of coffee and chocolate in taste, the strength of which is 4-5%, for imperial it is at least 7%;
lambic - sour beer, fermented wild yeast. Fruit lambics are especially popular: cherry, raspberry, peach, etc.

Trappist ales, which are brewed in monasteries according to ancient recipes, stand out. 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 supervision. They are produced mainly in Belgium, in very limited quantities, and therefore are incredibly valued by connoisseurs.

How to drink ale correctly

Ale is drunk chilled to 10-12 degrees; at higher temperatures it loses all its attractiveness. Often bars will serve a slice of lemon or orange to balance out the sweetness to suit your taste. It is not customary to drink ale from large beer mugs; it is better to take tall beer glasses.

Light ale is good as an aperitif and can be served with meals Thai cuisine, salads and fish appetizers. Brown and dark varieties are excellent digestifs, as well as companions for barbecues and substantial meat dishes. As for meat, lamb and duck are suitable for ale.

Ordinary beer snacks also do not spoil the taste of ale: it goes well with crackers, croutons, and nuts. Cheddar is the best cheese. Some varieties perform well in the company of sharp blue cheeses - 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 the labels. If you see the label Pale Ale or a combination with the word Bitter, you are looking at a light variety with a pronounced hop aroma and a distinct malt taste. Indian India Pale Ale (aka IPA) - more interesting option with fruity, floral or pine tones on the palate. Brown Porter, Baltic Porter - dark, rich beer with a bright aftertaste. Dry Stout, sweet Sweet Stout, oatmeal Stout - all these are varieties of dense and dark, sometimes quite strong stout.

Ale – price in WineStyle

WineStyle stores offer 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. behind standard bottle volume 0.5 l. Popular varieties of Belgian ale cost from 200 rubles. per bottle.

Most compatriots know that ale is the beer that the British love from films and books.

In Britain they say that their country can only be recognized by crossing the threshold of a pub, where they continue to brew ale and consider its bitter-sweet taste and fruity aroma to be a gift from God.

The taste of ale differs from the usual beer, but still it certainly belongs to the family of foamy drinks based on barley malt. The taste of classic ale is special - you can hear shades of herbs, spices and fruits, and the absence of hops and quick cooking make it sweetish.

The finished product is not filtered or pasteurized. Features of the technology provide this variety with unique qualities - after trying the ale once, you will never confuse it with lager or bitter.

History of ale

In the 12th century, a drink with this name already existed in England. The recipes and composition have not been preserved, but it is known for sure that hops were brought to the island of Great Britain much later.

Everything that was prepared by the brewers was called ale, and so that the drink fermented and did not spoil too quickly, herbs and spices were added to the wort - gruit, consisting of wormwood, ginger, nutmeg, heather, etc. In the Middle Ages, bread and ale were the main products - a minimum set, without which the British could not imagine life.

Hops were brought to England from Holland only at the end of the 17th century, and brewers began adding them to their wort. To indicate new drink with hops, it began to be called beer, but ale continued to be prepared according to the old recipe. A hundred years later, ale was recognized as a type of beer; now it is included in the generic concept along with porter, bitter and lager.

Now ale is produced in many countries, for example, in the USA, Belgium, and Ireland. Now they often use it in recipes, which violates classic recipe, but brings the drink closer to modern tastes.

How is ale different from beer?

Ale cannot be different from beer - it is beer itself, or rather, one of its varieties. Like all varieties, English ale is produced by fermenting wort. Recipes use barley or wheat malt, sometimes rye and unmalted grain are used, but hops are usually not used.

We're used to light, foamy lagers that we consider true beer, so it makes sense to understand the differences.

Type of fermentation

Ale is prepared using top fermentation, an ancient method used by the Sumerians. On our continent, during the era of the birth of ale, “light” fungi grew, which floated to the surface during fermentation and formed a yeast cap.

“Heavy” fungi arrived in Europe after the discovery of America, and they settled to the bottom of the fermentation tank. This is the yeast used in the lager recipe.

Temperature

Light yeast loves heat, so optimal temperature fermentation - 15-24 °C. For other types of beer, a material is used that is more comfortable in cool temperatures up to 14°C. In the cold, unwanted microorganisms lose activity, the wort does not sour and can slowly ferment for a long time.

But in the heat, essential compounds are released, giving the ale a bright and deep taste. The temperature factor also plays a role in the fermentation period - ale matures faster than lager, some breweries only take 2 weeks.

Filtration and pasteurization

A true English ale is not filtered or pasteurized, it ferments to the last drop. Live beer can be stored for several days, but its taste is very rich.

Lager can travel long distances, which largely explains its popularity.

Fortress

A real ale is easy to recognize after the first sip - it is almost always weaker than lager and has less carbon dioxide. Ale is not intended for intoxication; it is drunk for pleasure and to quench thirst.

Taste

Ale is a tasty, weak and perishable beer. Its characteristic feature is a sweetish taste and a light fruity-vegetable aroma without a pronounced smell of alcohol.

Each brewery has its own set of components; in British pubs you can find a soft drink reminiscent of kvass, a weak and very dark bitter drink, a light strong drink with a nutty flavor, and many more varieties.

Types of ale

Criteria for classifying British and Irish ales are considered taste, color, aroma and additives to sourdough. There are almost as many varieties as there are breweries - almost every pub in the UK offers 2-3 varieties of the drink.

Barley

Barley Wine- strong ale from 8.5 to 12% vol., known as barley wine. It is brewed from dense wort, which imparts a bitter taste. This beer has a pronounced fruit aroma and the color of dark honey. Thanks to its strength, the variety does not lose its quality for a long time, and over time it becomes soft.

Wheat

Weizen Weiss- light, smelling of freshly baked bread, flowers and fruits. Ancient recipe and golden color distinguish this variety from a number of modern ales. Strength - 5-6% vol.

Porter

This beer was once called Porter's ale- that is, ale for dock workers. The brand is known all over the world; the taste of beer with aromatic additives has made Porter one of the leaders in popularity. Porter can be dark or light - it depends on the additives and types of malt. Beer of medium strength - from 4.5 to 7% vol.

Stout

Stout is often confused with porter. Irish stout is descended from porter, but it is always dark due to roasted malt. The species has long been considered a medicine for restoring strength; now the darkest of all ales is drunk for pleasure.

The varieties are distinguished by their strength, richness of color and taste, but coffee notes can always be discerned in the stout.

White

Weisse or Berliner Weisse- very light (2.8% vol) sour German ale. In Germany, light beers with light fruity notes may be served with sweet syrup.

Bitter

Bitter The British rightfully consider it a source of national pride. In fact, this is not the most bitter variety. The bitterness is due to the use of hops and the absence of sugar in the recipe. It can be very light or dark copper in color. Strength - from 3 to 6.5% vol.

Lambic

Lambic- reddish Belgian variety with cherries and raspberries. Prepared in old wine barrels from barley malt, unsprouted wheat and hops. Yeast is not used in preparation. The strength varies depending on the aging period and the recipe.

Soft

lightest MILD, similar in strength to kvass - from 2.5 to 3.5% vol. Two types are produced - light and dark, both have a distinct malt taste.

What are the benefits of ale?

Beer that has not undergone filtration and pasteurization retains useful material barley and brewer's yeast.

Chemical elements P, Mg, Mn, Ca, Se, vitamins E and group B. This set is useful for metabolism, maintaining healthy hair and skin.
Live beer contains a lot of amino acids that activate protein metabolism, which, in turn, stimulates muscle growth during physical activity.
If the ale contains hops, during top fermentation its substances have a beneficial effect on digestion, improve appetite and soothe irritability.
In moderate quantities, the drink has a relaxing effect, blood vessels dilate and blood pressure decreases.

Attention! When starting a course of beer therapy, do not forget about a sense of proportion. 100 ml of ale contains about 40 kcal. This needs to be taken into account if you value your figure.

How to drink ale?

Slowly pour the beer down the side of the tilted glass. Ale does not like high foam - a pleasant bitterness disappears into it. In pubs, the process of filling a mug can take more than 5 minutes.
Do not refrigerate for a long time, the taste develops at +7-12 o C. The British usually heat up the dark drink, but this is a matter of tradition.
Dark beers are good for warming up, while light beers are great for summer beer season.
Don’t rush to empty the glass in a few sips, but don’t drag out the process, otherwise the aroma will dry out. The British compare the pace of drinking to a slow gait - not rushing, but moving towards the goal.