Ale

What is Ale?

Ale comprises a broad class of beers brewed using top-fermenting yeast, which tends to gather towards the top of the fermentation tank during the brewing process.

Ales are typically fermented at warm temperatures between 15 and 24 °C, resulting in a quick fermentation process. Therefore, ales are sometimes called warm-fermented beers, as opposed to lagers, which are cold-fermented.

The world of ales is diverse, with a rich array of flavours and aromas. This category includes fruity and spicy Belgian ales, rich and roasted stouts, and bitter American IPAs.

Origin Story

Essentially, ale is the world’s oldest beer style as all beers were originally brewed using warm fermentation, during which yeast rose to the top of the beer. However, this does not mean that beer was called ale everywhere.

The word "ale" comes from the Old English word "ealu", which in turn comes from the Proto-Germanic word "aluth", meaning "witchcraft, possession, intoxication". The Estonian word "õlu" shares the same origin.

Before the introduction of hops, the term "ale" was used in England for all fermented grain beverages. During the Middle Ages, ale was a very low-alcohol drink consumed daily and in large quantities, serving as an important source of water and nutrients for men, women, and children alike. These "table beers" were so light that they generally didn’t cause intoxication. 

Later, however, stronger versions of ale known as "strong ale" emerged.

As the knowledge and techniques of cold fermentation, or bottom fermentation, spread throughout Europe, the beer world was divided into two main categories: ales and lagers. In England, ale-type beers remained popular, but in Germany, with a few minor exceptions, ales were quickly replaced by lagers.

For more detailed information about the subtypes of ale, please click on the specific beer style.