Wednesday, August 15th, 2012
Top fermenting yeast, which is used to make ales, earns its name because it has a tendency to ‘flocculate’, meaning it gathers at the surface of the fermentation tanks before sinking to the bottom. Ale generally thrives at temperatures between 60 and 72 degrees Fahrenheit.
Ale typically needs warmer temperatures for the yeast to kick into action and multiply, resulting in a sweet, full bodied and fruity taste. This process can take 7 days to a few weeks. Most ale contains hops, which help preserve the beer and add a bitter herbal flavour that balances the sweetness of the malt. With higher alcohol content, ales usually pack more of a punch than lagers.
There are a variety of ales to be enjoyed, some of which includes brown ales, pale ales, mid ales, old ales and bitter, which is a type of well-hopped pale ale.
Did you know that ale is the oldest form of beer in the world?